Best Diabetic Recipes

Image-2

My last few posts have discussed diabetes in detail so I thought today I would give you all a relevant freebie which is not quite so information intensive. Plus, my last post was 8 Ways to Manage Diabetes with a Healthy Diet so I thought that now would be the perfect time to give this freebie away. The freebie is an ebook that I put together entitled 500 Delicious Diabetic Recipes. The ebook does exactly what it says, providing readers with 500 (well 515 actually) diabetic recipes. Whatever you want to eat there should be a recipe for you here, whether it be beef, chicken, pasta, rice, cookies or cakes.

Here’s a few sample recipes from 500 Delicious Diabetic Recipes:

1) Meatloaf
  • 1 1/2 lb. lean ground beef
  • 1 beaten egg
  • 2 tbsp. chopped onions
  • 1 c. allspice
  • 1 c. corn flakes
  • 1/4 c. water
  • 1/2 tsp. sage
  • 1/2 tsp. garlic

Mix egg, water and corn flakes; let set for 10 minutes. Mix with meat and remaining ingredients. Pack into an oiled loaf pan. Bake at 350 degrees for 1 hour. Yields 9 servings. Exchanges: 1 serving = 3 lean meat and 1 fat. Calories per serving = 186. Carbohydrate = 2.6 grams. Fat = 14.8 grams. Protein = 21.4 grams. Sodium = 45 milligrams. Cholesterol = 86 milligrams.

2) Chocolate Chip Cookies
  • 1/4 c. margarine
  • 1 tbsp. granulated fructose
  • 1 egg
  • 1 tsp. vanilla extract
  • 3/4 c. flour
  • 1/4 tsp. salt
  • 1/2 c. mini semi-sweet chocolate chips

Cream together margarine and fructose, beat in egg, water and vanilla. Combine flour, baking soda and salt in sifter. Sift dry ingredients into creamed mixture, stirring to blend thoroughly. Stir in chocolate chips. Drop by teaspoonsful onto lightly greased cookie sheet about 2 inches apart. Bake at 375 degrees for 8 to 10 minutes. Makes 30 cookies.

3) Chicken Breasts with Carrot and Zucchini Stuffing
  • 2 small (whole) skinless, boneless chicken breasts
  • 1 c. carrots, shredded (about 2 sm.)
  • 1 c. zucchini, shredded (about 1 med.)
  • 1 tsp. salt
  • 1/4 tsp. poultry seasoning
  • 1 envelope chicken-flavored bouillon
  • 1/4 c. water

In medium bowl, combine carrots, zucchini, salt and poultry seasoning. Spoon about 1/2 cup mixture into each pocket (each breast should open similar to a butterfly); secure with toothpicks. In place chicken in a Med size skillet, sprinkle with bouillon.

Add water to skillet and cook over medium high heat, heat to boiling. Reduce heat to low; cover and simmer about 40 minutes or until chicken is fork tender. Remove toothpicks. Makes 4 servings, 180 calories per serving.

4) Molted Vegetable Salad
  • 1 pkg. sugar-free lemon Jello
  • 2 c. boiling water
  • 2 tbsp. lemon juice
  • 2/3 c. cabbage, chopped
  • 2/3 c. green pepper, chopped
  • 2 slices pimiento
  • Lettuce leaves

Dissolve gelatin in boiling water and stir until completely dissolved. Add lemon juice, add chopped vegetables and chill. Slice when firm and serve on lettuce leaves with low-calorie dressing. This recipe may be a free food. It is 20 calories and has large amounts of vitamins A and C.

5) Lo-cal Cheese Cake
  • 12 oz. low fat Ricotta cheese
  • 4 eggs, separated
  • 3/4 c. Fruit Sweet
  • Grated peel of 1 lemon
  • 3 graham crackers, finely crushed
  • 12 oz. low fat cottage cheese
  • 2/3 c. non-instant milk powder
  • 5 tbsp. lemon juice or to taste
  • 2 tsp. pure vanilla
  • Butter or oleo for pan

Put cheese in process with egg yolks and Fruit Sweet and blend. Add milk, powder and process until smooth. Add vanilla, lemon juice and peel to cheese mixture. Blend until smooth. Beat egg whites until frothy, then add to the processor and blend for about 2 seconds, until mixed. Butter the bottom and 1/2 way up the sides of a 9″ springform pan.

Pour the graham cracker crumbs into the pan and shake until buttered area is coated. Leave any extra on the bottom. Pour cheesecake mixture into pan and bake at 350 degrees with a pan of water in the oven to prevent drying. Bake for 45 minutes or until inserted knife emerges clean. Cool. May serve with Wax Orchards All-Fruit Fanciful preserve of your choice. Variations: All cottage or all ricotta cheese may be used. For standard cream cheese cake, substitute 24 ounces cream cheese, 3 eggs, 1/2 cup powdered milk and 2/3 cup Fruit Sweet. Adjust lemon.

Some tasty stuff I’m sure you’ll agree. If you want to download all 515 tasty diabetic recipes then click the link below. Also don’t forget that the ebook comes with full giveaway rights so if you want to pass it on to your friends, family or website visitors please do so.

© 2017 500 Delicious Diabetic Recipes. All rights reserved.