Enjoy all of our recipes designed by Nutritionists and tailored to the
dietary needs of individuals with Diabetes.
Crab Cakes with Spring Green Salad
Light mayonnaise dressing and an egg white keep these crab cakes low in
fat and calories. Served warm atop a bed of greens and tomato tossed with
Lime Dressing, they are simply extraordinary.
MAKES: 6 servings
SERVING SIZE: 1 crab cake and 1-1/2 cups salad
CARB GRAMS PER SERVING: 8
- 1 egg white
- 3 tablespoons light mayonnaise dressing
- 1 tablespoon Dijon-style mustard
- Few drops bottled hot pepper sauce
- 3 tablespoons finely chopped red or green sweet pepper
- 2 tablespoons snipped fresh parsley
- 1 tablespoon sliced green onion
- 2 teaspoons snipped fresh dill or cilantro or 1/2 teaspoon dried dill
- 1 pound cooked fresh lump crabmeat or three 6- to 6 1/2-ounce cans lump
crabmeat, drained, flaked, and cartilage removed
- 1 1/4 cups soft whole wheat or white bread crumbs
- 1 recipe Lime Dressing (below)
- 8 ounces mixed baby greens (8 cups)
- 1 head Belgian endive, sliced crosswise
- 1 medium tomato, seeded and chopped
- Nonstick cooking spray
- Lime wedges (optional)
- In a large bowl, whisk together egg white, mayonnaise dressing, mustard,
and hot pepper sauce. Stir in sweet pepper, parsley, green onion, and
dill. Add crab and 1/2 cup of the bread crumbs; stir until well mixed.
Using wet hands, shape mixture into six 1/2-inch-thick patties. Place
in a 15x10x1-inch baking pan. Cover and chill for 30 minutes.
- Prepare Lime Dressing; set aside. In a very large bowl, combine greens,
Belgian endive, and tomato. Cover and chill until ready to serve.
- Preheat oven to 300 degrees F. Place remaining 3/4 cup bread crumbs in
a shallow dish. Dip crab cakes in bread crumbs, turning to coat both sides.
Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat
over medium heat. Add three of the crab cakes. Cook for 8 to 10 minutes
or until golden brown and heated through (160 degrees F), turning once
halfway through cooking. Transfer to a baking sheet; keep warm in the
oven. Repeat with remaining crab cakes.
- To serve, toss greens mixture with Lime Dressing; divide among six serving
plates. Top with warm crab cakes. If desired, garnish with lime wedges.
Makes 6 (1 crab cake and 1 1/2 cups salad) servings.
Lime Dressing
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 clove garlic, minced1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- In a small bowl, whisk together olive oil; lime juice; garlic; salt; and pepper.
Nutrition Facts Per Serving:
Servings Per Recipe: 6
Calories: 181
Total Fat: 9g
Cholesterol: 78mg
Saturated fat: 1g
Carbohydrates: 8g
Fiber: 1g
Protein: 18g
Sodium: 426 mg
Diabetic Exchanges:
Vegetables: 2
Very Lean Meat: 2
Fat: 2
Carbs: 0
Recipe from Diabetic Living Online (diabeticlivingonline.com)
Cranberry Beef Roast
As this beef brisket slowly simmers, the delicate sweetness of cranberries
smoothes out the flavor of the marinara sauce for a dinner that's
worthy of guests.
Makes: 6 servings
Serving Size: 5 ounces cooked meat and ¾ cup sauce
Carb grams per serving: 38g
- 1 pound beef brisket
- Salt
- Ground black pepper
- 1 tablespoon cooking oil
- 2 stalks celery, sliced
- 1 medium green or red sweet pepper, chopped
- 1 medium onion, chopped
- 1/2 cup water
- 1 clove garlic, minced
- 1 16 ounce can whole cranberry sauce
- 1 15 - 16 ounce can marinara sauce or tomato sauce
- Trim fat from beef brisket. Sprinkle brisket with salt and pepper. In a
4- to 6-quart Dutch oven, cook brisket in hot oil about 10 minutes or
until browned, turning once. Remove brisket from Dutch oven. Add celery,
sweet pepper, onion, the water, and garlic to Dutch oven. Cook and stir
over medium heat about 5 minutes or just until vegetables are tender.
Add the cranberry sauce and marinara or tomato sauce; cook until bubbly.
- Return brisket to the sauce mixture in Dutch oven. Cover and simmer about
3 hours or until brisket is tender. Remove the brisket; cover with foil
and let stand while preparing sauce. Boil sauce gently, uncovered, for
5 to 10 minutes or until sauce is slightly thickened. Slice brisket. Serve
brisket with sauce. Makes 6 (5 ounces cooked meat and 3/4 cup sauce) servings.
Nutrition Facts Per Serving:
Servings Per Recipe: 6
Calories:413
Total Fat:13g
Cholesterol: 76mg
Saturated fat: 4g
Carbohydrates: 38g
Fiber: 3g
Protein: 35g
Sodium: 549 mg
Diabetic Exchanges:
Vegetablles: 1
Other Carbs: 2
Lean Meat:
Recipe from Diabetic Living Online (diabeticlivingonline.com)
Cucumber Water Recipes
Lemon & Cucumber Water
Ingredients:
- 1 gallon cold water
- 2-3 slices fresh lemon
- 2-3 slices cucumbers
Directions:
- Place all the ingredients into a pitcher & serve.
- For a stronger taste, let the water sit in your refrigerator for an hour
before serving.
Recipe from
Food.com
Cucumber-Orange Water
Ingredients:
- 6 cups cold water
- 6 thin slices English cucumber
- 5 thin slices orange
Directions:
- Combine all ingredients in a large pitcher. Cover and chill in refrigerator
for at least 30 minutes.
Recipe from
chow.com
Cucumber-Mint Water
Ingredients:
- 4 fresh mint leaves
- 15 super thin slices cucumber
- 1 gallon filtered water
Directions:
- Stir everything together in a glass pitcher. Add some ice or put it in
the fridge. Let the flavors mingle for a time. If you crush your mint
leaves in the water, you can drink it as soon as the water cools.
Variations:
- Add the juice of half a lemon or lime for extra tang.
- Add a few chunks of cut up summer melons like watermelon, cantaloupe or
honey dew.
- Add a few slices of orange.
Recipe from foodrenengade.com
December 12 Cooking Demonstration
Make-Believe Champagne
Ingredients:
- 1 (1-Liter Bottle) carbonated water, chilled
- 1 (1-Liter Bottle) diet ginger ale
- 1 (24 Ounce) bottle of unsweetened white grape juice, chilled
- 1(32 Ounce) bottle diet cranberry juice cocktail
Directions:
- In a large pitcher or punch bowl, combine all of the contents of the bottles.
- Pour over the ice cubes in chilled champagne glasses or wine glasses
Nutritional facts per serving (1/20 of recipe):
Calories 0mg
Sodium 5.5 mg
Total Carbohydrate 6g
Sugars 5g
Fiber Og
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 0%
The original recipe was provided by Better Homes & Gardens and was
adapted by our Hoag Hospital Chefs.
Bacon and Mushroom Bite-Size quiche
Makes: 3 ½ Dozen
Serving Size: 1 Quiche
Ingredients
- 8 Slices Bacon¼ pound fresh mushrooms, chopped
- 1 Tablespoon butter
- 1/3 cup green onion, chopped
- 1 2/3 cups Swiss cheese, shreddedPastry for double-crust pie, (homemade
or purchased)
- 5 eggs
- 1 2/3 cups sour cream
Directions:
- Heat oven to 375 degrees F.
- On a lightly floured board, roll out the pastry dough 1/16 inch thick
- Using a 3-inch-cutter cut out 42 circles; re-roll scraps as needed
- Fit circles into bottoms and slightly up sides of lightly greased 2 1/2
–inch muffin pans
- Meanwhile, fry bacon slices until crisp, drain; crumble or chop
- Chop mushrooms, sauté in butter until limp and liquid evaporates
- Combine bacon, mushrooms, green onion and cheese. Divide filling equally
among muffin cups
- In large bowl, beat together eggs, add sour cream and stir until smooth.
Spoon about 1 tablespoon into each muffin cup.
- Bake until puffed and light brown, 20-25 Minutes. Cool in pans 5 minutes; lift out.
- Serve warm or let cool on wire racks. If made ahead, wrap cooled quiches
airtight, and refrigerate overnight
- Reheat, uncovered, in a 350 degrees F. oven for about 10 minutes
Nutritional Information Per Serving:
Calories: 95
Protein: 3g
Sodium: 87 mg
Cholesterol 35 mg
Fat: 7g
Dietary Fiber: 0g
Carbohydrates: 4g
The original recipe was provided by the Guide to Terrific Diabetic meals.
Endive “Spoons” with Lemon-Herb Goat Cheese
Yield: Makes about 60 pieces
Ingredients:
- 1-pound soft fresh goat cheese
- 2 Tablespoons extra-virgin olive oil
- 2 Tablespoons fresh lemon juice
- 2 Generous teaspoons grated lemon peel3 Tablespoons finely chopped fresh cilantro
- 3 Tablespoons finely chopped fresh chives
- 8 Long slender heads of Belgian endive
- Very Small fresh cilantro sprigs (for garnish)
- 6 Grape tomatoes, cut crosswise into very thin slices, slices halved (for garnish
Preparation:
Using on/off turns, blend goat cheese, olive oil, 1 tablespoon lemon juice,
and lemon peel in food processor just until smooth and creamy. Transfer
mixture to medium bowl. Stir in chopped cilantro and chives. Season cheese
mixture to taste with salt and pepper. Cover and refrigerate until cold.
(Can be made 1 day ahead. Keep refrigerated.) If desired, transfer cheese
mixture to pastry bag fitted with small plain tip.
Cut off and discard root ends of endive. Separate leaves. Cut Cores, with
some smaller leaves still attached, crosswise into thin strips. Toss sliced
endive with remaining 1 tablespoon lemon juice in large bowl to coat.
Arrange sliced endive on large platter. Pipe or spoon about 1 ½
teaspoons cheese mixture at wide end of each endive leaf. Place 1 very
small sprig cilantro and tomato slice atop each. Arrange leaves in concentric
circles atop sliced endive (Can be made 4 hours ahead. Cover and chill.)
Nutrition Facts Per Serving:
Calories 35
Calories from Fat 20
Total Fat: 2g
Saturated Fat 1g
Cholesterol less than 5 mg
Sodium 40 mg
Potassium 210mg
Total Carbohydrates 2g
Dietary Fiber 2g
Sugars 0g
Protein 2g
Vitamin A 30%
Vitamin C 10%
Calcium 4%
Iron4%
The original recipe was provided by Epicurious.
Thai Shrimp Skewers
Yield: 10 Servings
Serving Size: 2 Skewers
Ingredients
- 20 medium shrimp, cooked and peeled
- 2 Garlic Cloves, finely chopped
- 1 tablespoons grated fresh gingerroo
- t½ teaspoon crushed red pepper flakes
- 1 teaspoon granulated sugar
- 1 tablespoon fish sauce
- Juice of 1 lime
- 20 (3-inch) wooden skewers or long toothpicks, soaked in warm water for 1 hour
Directions
- Pat shrimp dry with paper towels
- Combine shrimp, garlic, ginger, red pepper,sugar, fish sauce, and lime
juice in a glass or ceramic bowl. Cover and refrigerate for 1 hour
- Skewer 2 shrimp onto each skewer. Serve Chilled.
Note: You can marinate shrimp up to 6 hours in advance; skewer shrimp up to
3 hours in advance. Store in an airtight container in the refrigerator.
Nutritional Information Per Serving
Calories: 15
Protein:1g
Sodium: 5mg
Cholesterol: 18mg
Fat: 0.5mg
Dietary Fiber: 0g
Carbohydrates: 1g
Exchanges: ½ Very lean meat
Recipe provided by The Complete Guide to Terrific Diabetic Meals.
Vietnamese Beef Vegetable & Spring Rolls
Make 16 Appetizers
Ingredients
- 16 thin slices deli roast beef (about 12 ounces0
- 1 cup shredded carrots
- ½ cup chopped jicama
- 3?4 cup torn fresh cilantro
- ½ cup torn fresh basil
- ¼ cup torn fresh mint
- 8 rice paper wrappers (8-1/2 inch diameter)
- 8 green leaf lettuce leaves, ribs removed
Dipping Sauce
- ¼ cup seasoned rice vinegar
- 2 tablespoons red jalapeno pepper jelly
- 1-teaspoon soy sauce
Directions
- Whisk dipping sauce ingredients in small microwave-safe bowl until blended.
Microwave on high 20 to 40 seconds or until warm; don boil. Set aside to cool.
- Toss carrots and jicama with 2 tablespoons of the dipping sauce in small
bowl. Set aside. Toss cilantro, basil and min in small bowl to combine.
Set aside.
- Fill large bowl with warm water. Dip 1 rice paper wrapper into water for
a few seconds or just until moistened. Rice paper will still be firm but
will continue to soften during assembly. Place on work surface.
- Place 1 lettuce leaf at bottom of wrapper, leaving 1-inch border on right
and left sides. Top with 2 slices roast beef, 2 tablespoons carrot mixture
and 1/8 of herb mixture (about 1/4 cup). Fold right and left sides of
wrapper over filling. Fold bottom edge up over filling. Fold bottom edge
up over filling and roll up tightly. Place seam-side down on serving platter.
Repeat with remaining wrappers and filling ingredients. Cover rolls with
damp paper towel during assembly to prevent from drying out. Cut each
spring roll diagonally in half. Serve with dipping sauce.
Nutritional Information:
Calories: 77
Protein: 7g
Sodium: 120 mg
Cholesterol 19mg
Fat: 1g
Saturated Fat: 0g
Dietary Fiber: 0.6g
Carbohydrates 9g
Recipe provided by NCBA
Elbows with Cauliflower and Brussels Sprouts
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 12 servings
Ingredients:
- 1 box Dreamfields Pasta
- ½ pound Brussels sprouts, quartered
- 2 Tbsp extra virgin olive oil
- ¼ cup white wine
- 1 small onion, diced
- ½ cup Parmigiano Reggiano cheese, grated
- 2 Tbsp butter
- 1 Tbsp parsley, chopped
- 1 small carrot, diced
- Salt & pepper to taste
- 3 cups cauliflower, cut into small florets
Directions:
- Bring a large pot of water to boil.
- In a large skillet, sauté onions in olive oil for 2-3 minutes or
until slightly opaque. Add the butter.
- Add the cauliflower, carrots and Brussels sprouts and brown well, season
with salt & pepper. Deglaze the pan with wine and reduce until nearly dry.
- Cook pasta according to package directions. Drain pasta, reserving 1 cup
of cooking water.
- Once pasta is cooked, add the pasta to skillet and toss to combine. Add
enough of the reserved cooking water to make the sauce come together.
- Remove from heat and add the Parmigiano Reggiano cheese. Toss to combine.
- Top with parsley and serve.
Nutrition Facts per Serving:
Calories: 152
Total Fat:5g
Total Carbs:21g
Cholesterol:6mg
Fiber: 4g
Sodium:96mg
Protein: 6.5g
** According to Dreamfields Pasta claims, one serving of this dish should
contain about 2.5g of digestible carbs. Test & see if this is true!
Type 1 diabetics should dose as if there are 21g. *****
Mediterranean Grilled Lamb
Serves: 4
Ingredients:
- 3 1/2 tbsp red onion, minced
- 1 tbsp olive oil, plus 1 teaspoon
- 2 tbsp balsamic vinegar, plus 2 teaspoons
- 2 cloves garlic, minced
- 2 tsp fresh basil, minced
- salt and pepper, to taste
- 4 lamb chops, (each 5 ounces)
Preparation:
Combine all ingredients except lamb chops, then add the lamb chops and
marinate in the refrigerator at least 3-5 hours. Grill or broil the lamb
chops until done as desired.
Notes : Prep: 5 min, Marinate: 3:00, Cook: 10 min.
Nutritional Information:
Calories:277
Fat:14.9g
Cholesterol:101mg
Protein:32.2g
Carbohydrates: 1.8g
Fiber:0.2g
Sodium:91mg
Diabetic Exchanges: 3 Lean Meats.
The recommended wines are: Cabernet Sauvignon, Merlot, or Pinot Noir.
The American Diabetes Association's Flavorful Seasons Mediterranean
Grilled Lamb Recipe provided for you by
InformationAboutDiabetes.com