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

 

  

 

 

 

 

 

 

  * 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
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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
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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"
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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
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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
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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
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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
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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
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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.

 

 

 

                

copyright Kaylin White/Real Food for Real People  1994-2012
  
http://www.realfood4realpeople.com
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