Diabetic

 

Diabetic Recipes for Real Food for Real People


Diabetic
Recipes


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Butter Burgers

Miracle Ranch Chicken
Breakfast in a Cup
Egg Drop Soup
Enchiladas with Chipotle
Sour Cream

Veggie Bars
Grilled Onion Potatoes

 

  

 

 

 

 

 

 

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Exported from MasterCook *

Butter Burgers

Recipe By : Real Food for Real People
Serving Size : 6 Preparation Time :0:00
Categories : Beef
 Diabetic
Grill

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds Lean Ground Beef — 1/2″ cubes
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
36 Crackers — Keebler Club brand
Salt and Pepper — to taste

Put crackers into a gallon zip-baggie. Using a rolling pin, smash and
roll the crackers into breadcrumbs. In a bowl place ground beef, onion,
garlic powder, and salt and pepper to taste. Sprinkle cracker crumbs
over beef. Gently mix all ingredients together until evenly mixed. Do
not over mix. Separate meat into six sections, form sections into
burgers and place on a plate. Then cook either by grill or grilling
machine to desired doneness. Top with favorite cheese if desired.

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Per Serving (excluding unknown items): 381 Calories; 26g Fat (62.0%
calories from fat); 22g Protein; 13g Carbohydrate; 1g Dietary Fiber;
85mg Cholesterol; 313mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat;
3 1/2 Fat.

 

 

 
 
 

 * Exported from MasterCook *

Miracle Ranch
Chicken

Recipe By : Real Food for Real People
Serving Size : 8 Preparation Time :0:00
Categories : Chicken
Diabetic

Grill
Lo-Cal

Low Carb

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds Chicken, skinless light meat — (boneless if desired)
1/2 cup Miracle Whip®
1 tablespoon Ranch-style Dressing Mix
Water
Vinegar

Boil chicken pieces in approx 3/4 – 1 cup white vinegar, and enough
water to cover, for 10 – 15 minutes. Drain well. Mix Miracle whip and
seasoning mix together in a small bowl; set aside. Prepare barbecue
grill with oil or non-stick cooking spray. Place chicken pieces onto
grill, and brush generously with mixture. Turn over immediately, and
brush other side generously, making certain to coat sides as well. Grill
over low-medium heat 5-6 minutes, or until lightly browned on bottom,
then turn and grill other side 5-6 minutes. Serve hot.

Copyright: “(c)2008, Kaylin White/Real Food for Real People”
– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 205 Calories; 9g Fat (40.5%
calories from fat); 26g Protein; 3g Carbohydrate; 0g Dietary Fiber; 71mg
Cholesterol; 306mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat;
1 1/2 Fat; 0 Other Carbohydrates.
 

 

 

 

 

 

 * Exported from MasterCook *

Breakfast in a
Cup

Recipe By : Real Food for Real People
Serving Size : 4 Preparation Time :0:00
Categories : Breakfast
 Diabetic

Low Carb

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Eggs
4 slices Bacon
1/2 pound Sausage Meat
1/2 cup Shredded Cheddar Cheese

Preheat oven to 350 degrees F. Spray a muffin tin with non-stick cooking
spray. Line bottom of four muffin cups with loose sausage so that it
covers the bottom of each one and pat own. Wrap bacon around inside
“wall” of each cup. Crack an egg into each muffin cup. Bake
approximately 20 minutes or until bacon is done. Sprinkle cheese on top
of each muffin cup and bake until cheese is melted. Serve hot.

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Per Serving (excluding unknown items): 404 Calories; 36g Fat (80.4%
calories from fat); 18g Protein; 1g Carbohydrate; 0g Dietary Fiber;
271mg Cholesterol; 637mg Sodium. Exchanges: 2 1/2 Lean Meat; 5 1/2 Fat.

 

 

 

 

 

 

 * Exported from MasterCook *

Egg Drop Soup

Recipe By : Real Food for Real People
Serving Size : 8 Preparation Time :0:00
Categories : Diabetic
 Low Carb

Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon Cornstarch
1/4 cup Water
1 teaspoon Splenda
1/4 teaspoon Black Pepper
3/4 teaspoon Salt
5 cups Chicken Broth
2 Eggs
2 Scallions — chopped
2 teaspoons Sesame Oil

Mix cornstarch with water in a small bowl or cup. In a large pan, mix
sugar substitute, and salt with chicken broth. Bring to rapid boil. Stir
until mixture is clear. Beat eggs in a small bowl until foamy. Slowly
swirl beaten eggs into hot broth mixture. Do not stir. Turn off heat.
Drop in scallions and sesame oil. Mix gently. Serve hot.

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Per Serving (excluding unknown items): 58 Calories; 3g Fat (52.6%
calories from fat); 5g Protein; 2g Carbohydrate; trace Dietary Fiber;
53mg Cholesterol; 695mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean
Meat; 0 Vegetable; 1/2 Fat.
 

 

 

 

 

 

 

 * Exported from MasterCook *


Enchiladas with Chipotle Sour Cream

Recipe By : Real Food for Real People
Serving Size : 8 Preparation Time :0:00
Categories : Chilies
 Main Dish

Vegetarian
Diabetic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Chipotle Sour Cream:
1 cup Sour Cream, light — or unflavored yogurt
2 teaspoons Chipotle Chiles Canned in Adobo
1/4 teaspoon Salt
Enchiladas:
8 10 inch Flour Tortillas
2 medium Onions — thinly sliced
2 medium Bell Peppers — all colors, cut in thin strips
2 medium Zucchini — cut in thin strips
1 Serrano Pepper — cut in thin strips
2 tablespoons Chipotle Chiles Canned in Adobo
1 tablespoon Lime Juice — fresh
1 teaspoon Salt
1/2 teaspoon Black Pepper — freshly ground
2 tablespoons Sunflower Oil
1 cup Cheddar Cheese, shredded
Salsa
Lime Wedges
Cilantro — for garnish

For sour cream: In small bowl, combine ingredients. Cover and
refrigerate. (Can be prepared up to 1 day ahead.)

Preheat oven to 350°F. Wrap tortillas in tin foil and heat in oven for
15 minutes. Meanwhile, in large bowl, combine onions, bell peppers,
zucchini, chilies, chipotles, salt, pepper and mix until well blended.
In large skillet, heat 1 tbsp oil over medium-high heat. Add vegetables
in batches and cook, stirring often and adding more oil if necessary,
until tender. Add lime juice and mix well. Fill each tortilla with 1/8
of the mixture, 1/8 of the cheese and wrap egg roll style. Place on a
baking sheet. Bake for 10 minutes just to melt the cheese.

Serve with rice, salsa and lime wedges on the side. Put a dollop of the
chipotle sour cream on top of the enchiladas, garnish with cilantro and
serve.

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Per Serving (excluding unknown items): 358 Calories; 14g Fat (34.7%
calories from fat); 12g Protein; 47g Carbohydrate; 4g Dietary Fiber;
17mg Cholesterol; 791mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean
Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates.

 
 

 

 

 

 

 

 * Exported from MasterCook *

Veggie Bars

Recipe By :Real Food for Real People
Serving Size : 24 Preparation Time :0:00
Categories : Appetizers
Snacks

 Vegetarian
Diabetic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 packages Crescent Dinner Roll Dough — (2 cans)
8 ounces Cream Cheese — softened
1 cup Miracle Whip® light
1 package Ranch Salad Dressing Mix
3 cups Mixed Vegetables of choice — chopped or grated
carrots, broccoli, cauliflower, mushrooms,
tomatoes, olives, green peppers, etc.
2 cups Cheddar Cheese — grated finely

Spread crescent rolls on cookie sheet and press together to make a flat
crust. Bake at 350 degrees F for 15 minutes. In a medium bowl, mix
together cream cheese, miracle whip & ranch dressing mix. Spread onto
cooled crust. Cover with veggies of your choice and sprinkle grated
cheddar cheese on top. Place under broiler just long enough to melt
cheese, then remove. Cool, and cut into 1 or 2 inch squares and
refrigerate until serving. This makes an excellent appetizer or
after-school snack.

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Per Serving (excluding unknown items): 100 Calories; 9g Fat (80.4%
calories from fat); 3g Protein; 2g Carbohydrate; 0g Dietary Fiber; 24mg
Cholesterol; 151mg Sodium. Exchanges: 1/2 Lean Meat; 1 1/2 Fat; 0 Other
Carbohydrates.

 

 

 

 

 

 

 * Exported from MasterCook *

Grilled Onion
Potatoes

Recipe By : Real Food for Real People
Serving Size : 8 Preparation Time :0:00
Categories : Diabetic
Side Dishes

Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 medium Potatoes — baking style
2 small Onions — sliced
Salt and Pepper — to taste
8 ounces Italian Salad Dressing, low calorie — Zesty Style

Cut each potato into five slices. Place onions between slices and
sprinkle with salt and pepper. Reassemble each potato; place on a double
layer of heavy-duty foil (about 12-inches square).

Pour about one ounce salad dressing over each potato. Wrap foil around
potatoes and seal tightly. Grill, covered, over medium heat for 50 to 60
minutes or until potatoes are tender.

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Per Serving (excluding unknown items): 137 Calories; 3g Fat (18.8%
calories from fat); 3g Protein; 26g Carbohydrate; 2g Dietary Fiber; 2mg
Cholesterol; 231mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2
Vegetable; 1/2 Fat; 0 Other Carbohydrates.

 

 

 

 

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