Diabetic
Recipes
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 Barbecued
Chicken
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3 lbs. chicken pieces
1 small onion
1/2 cup tomato sauce
1/2 cup nonfat plain yogurt
1 tsp. fresh ginger, chopped
2 garlic cloves
2 tsp. coriander
1/2 tsp. cayenne pepper (optional)
2 whole cloves
1 tsp. cumin seeds
4 cardamom pods
1 tsp. salt
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Remove the skin and all visible fat from
the chicken pieces. (I often have the butcher skin the chicken.) Cut 2-3 slits, 1 inch
long and 1/2 inch deep, in each piece of chicken. Place in a casserole dish and set aside.
Cut onion into 4-5 pieces. In a blender jar put onion, tomato sauce, yogurt, ginger,
garlic cloves, coriander, cayenne pepper, cloves, cumin seeds and salt. Blend to a smooth
paste. Pour the paste on the chicken and turn pieces to thoroughly coat with spices. Cover
with a lid or plastic wrap and marinate in the refrigerator 4-24 hours. Preheat oven to
400°F. Remove chicken pieces from the marinade, saving marinade. Arrange pieces in a
broiler pan. Bake uncovered in the middle of the oven for 30 minutes. Turn pieces over and
brush with remaining marinade. Bake for 10-15 minutes until chicken is tender. Turn oven
to broil. Turn pieces over once again and broil for 5 minutes. Transfer to a serving
platter. Serve with lemon wedges or squeeze lemon juice over the chicken before eating, if
desired.
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Per serving: calories 293, fat 7.2g, 23% calories
from fat, cholesterol 159mg, protein 50.2g, carbohydrates 4.3g, fiber 0.6g, sodium 551mg
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Sweet and Sour Chicken Salad
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1-1/4 lbs. boneless skinless chicken
breast, cooked and cut into 2 inch cubes
1-1/2 cups celery, diagonally sliced
1 cup snow peas, trimmed
1/2 cup red bell pepper, seeded and diced
1 cup apples, peeled and diced
1/4 cup vinegar
1/4 cup vegetable oil
2 Tbs. sugar
1 tsp. paprika
1 tsp. celery seed
salt and pepper, to taste
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Combine all salad ingredients.
Whisk together the dressing ingredients. Pour the dressing over the salad and serve.
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Per serving: calories
249, fat 12.0g, 43% calories from fat, cholesterol 60mg, protein 23.1g,
carbohydrates 12.6g, fiber 2.0g, sodium 81mg.
Exchanges: 1
Carbohydrate, 3 Lean Meat, 1/2 Monosaturated Fat.
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 Diabetic
Homemade Ice Cream
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13 ounces evaporated milk
2 Tbsp. sugar replacement
1-1/2 cup whole milk
1 Tbsp. vanilla extract
3 eggs (well beaten)
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Combine evaporated milk and sugar
replacement. Beat well until sugar is dissolved. Add whole milk and vanilla extract; beat
well. Add eggs; beat eggs into milk mixture vigorously. Pour into ice cream maker. Freeze
according to manufacturer's directions.
1 serving = 1/2 milk,
1/2 lean meat Calories = 122
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