Who has some good diabetic recipes for one or two people?

There all very interesting ideas but as a former chef and a diabetic myself, recipe can be modified for us diabetics, but is more a portion control situation, aside from keeping you sugar, carbs and starch intakes down, it is a matter of eating senceable meals, reasonable portions, cutting out unessessary fats and sugars and finally to eat at structure intervals.





I ama non-insulin dependant diabetic and control mine with medication, simple meals with a measured amount of food, get a portion scale like as if you were on weight watchers, plan your meals, look at the local grocery specials, sit down with your partner or yourself and plan each days meals.





That way you save on grocerys plus you buy what you need for meals and snacks and keep the temptations away. Things like chickpeas and other legumes are good as they are low in glucerides, green leafy vegetables, meat alternatives and just smaller and less caloric portions are the best way to regulate things.Who has some good diabetic recipes for one or two people?
Spinach, Red Lentil, and Bean Curry





INGREDIENTS


1 cup red lentils


1/4 cup tomato puree


1/2 (8 ounce) container plain yogurt


1 teaspoon garam masala


1/2 teaspoon ground dried turmeric


1/2 teaspoon ground cumin


1/2 teaspoon ancho chile powder


2 tablespoons vegetable oil


1 onion, chopped


2 cloves garlic, chopped


1 (1 inch) piece fresh ginger root, grated


4 cups loosely packed fresh spinach, coarsely chopped


2 tomatoes, chopped


4 sprigs fresh cilantro, chopped


1 (15.5 ounce) can mixed beans, rinsed and drained


DIRECTIONS


Rinse lentils and place in a saucepan with enough water to cover. Bring to a boil. Reduce heat to low, cover pot, and simmer over low heat for 20 minutes. Drain.


In a bowl, stir together tomato puree and yogurt. Season with garam masala, turmeric, cumin, and chile powder. Stir until creamy.


Heat oil in a skillet over medium heat. Stir in onion, garlic, and ginger; cook until onion begins to brown. Stir in spinach; cook until dark green and wilted. Gradually stir in yogurt mixture. Then mix in tomatoes and cilantro.


Stir lentils and mixed beans into mixture until well combined. Heat through, about 5 minutes.











NUTRITION INFORMATION


Servings Per Recipe: 4





Amount Per Serving





Calories: 329





Total Fat: 8.3g


Cholesterol: 2mg


Sodium: 635mg


Total Carbs: 52.1g


Dietary Fiber: 15.5g


Protein: 18g





***best served with rice; you may want to add more spices if you like it hot.


Enjoy!!Who has some good diabetic recipes for one or two people?
Basic Seasoned Ground Beef


Braised Pork Chops in Fruited Sauce


Express Shrimp and Sausage Jambalaya


Grilled Flank Steak with Cumin Aioli


Korean Style Steak and Lettuce Wraps


Low Carb Apricot Glazed Pork Roast


Low Carb Sun-Dried Tomato Meatloaf


Nacho Stuffed Shells


Parmesan Crusted Pork Tenderloins


Pork and Olive Skillet Dinner


http://www.fabulousfoods.com/recipes/Dia鈥?/a>








Tons of recipes here
DIABETIC, LOW-FAT BABY SHRIMP %26amp;


TARRAGON MUSTARD D





2 tablespoons dijon mustard


1 teaspoon lemon juice


1 1/2 teaspoons white wine vinegar


2 tablespoons fresh tarragon, chopped, or 2 teaspoons dried tarragon, crushed


1 cup baby shrimp


1/2 cup sour cream





Mix the mustard, lemon juice, vinegar, and tarragon. Blend in the mayonnaise. Add the shrimp, then the sour ceram. Blend well. Cover and chill. Makes 10 servings. Calories...53...Fat...3 g...Carbs...1 g...Protein...5 g... Sodium...79 mg...Fiber...0 g. Points...1.





or





CABBAGE ROLL (DIABETIC)





1 large cabbage leaf


3 oz. browned ground beef, drained


2 onion slices, minced


1 tablespoon green pepper, minced


salt and pepper, to taste


1 tsp. diabetic ketchup or tomato sauce





Brown beef, onion and green pepper. Stir in seasonings, mixing well. Place mixture in cabbage leaf. Roll until mixture is completely covered and pin with a toothpick. Place in dish and bake at 350掳F until cabbage is well cooked.





or





CHOCOLATE CHIP COOKIES (Diabetic)





1/2 c. butter


1/4 c. brown sugar substitute


1 egg or egg substitute


1 tsp. vanilla


1 1/2 c. whole wheat flour


1/2 c. oatmeal


1/2 tsp. salt (optional)


1/2 tsp. soda


1 tsp. baking powder


1/2 c. skim milk


1/2 c. semi-sweet chocolate chips





Preheat oven to 350 degrees. Cream butter and brown sugar substitute. Add egg and vanilla, cream until light. Add dry ingredients alternately with milk, stir in chocolate chips. Drop by rounded teaspoon onto prepared cookie sheet. Bake for 12 to 15 minutes or until brown and crispy.





or





DIABETIC MACARONI AND CHEESE





1/4 lb. elbow macaroni


salt


1/4 c. grated onion


2 tbsp. butter


1 tbsp. flour


1/8 tsp. dry mustard


1/8 tsp. celery salt


Dash black pepper


1 c. skim milk


1/4 lb. American cheese, cubed or grated


Fresh bread crumbs made from 1 slice bread





In a large amount of boiling, salted water, cook macaroni according to package directions; drain.


In a medium saucepan, saut茅 onion in butter, stir in flour, mustard, celery salt, 1/4 teaspoon salt and pepper.





Stir in milk, cook while constantly stirring to prevent sticking, until thickened and smooth.





Stir cheese evenly into mixture. Add macaroni.





Turn into greased 1 quart casserole; sprinkle evenly with bread crumbs.





Bake, uncovered in 400掳F oven about 20 minutes.





Makes 3 servings.








or





CHEESE BLITZ'S (Diabetic)





Equal parts of strawberry preserves and cherry preserves. Add sour cream to the above; set aside.


Now mix 8 ounce cream cheese and 1/2 small cottage cheese together (mix with a fork). Set these 2 dishes aside.





Fry thin pancakes; add cream cheese and cottage cheese on half of pancake fold over, until pancake is over lapped onto the cottage cheese and cream cheese, let stand in pan for few seconds, then remove and put into dish, now add top mixture over top.





P.S. This can be used as a diabetic dish, just substitute - preserves with Estee Preserves for diabetic








or





DIABETIC MEAT LOAF





1/4 c. (1 med.) egg


2 c. lean ground round


3 slices bread, cubed fine


1/4 c. catsup


1/3 c. onion, chopped fine


2 tbsp. green pepper, chopped fine


1 tsp. salt


1/2 tsp. dry mustard


1 tbsp. prepared horseradish (opt.)





Preheat oven to 400 degrees. Mix all ingredients well. Form into a loaf. Place in foil lined baking dish. Bake 20 to 30 minutes or until done. Serves 6.


For Diabetics: One serving equals 1/2 bread, 3 meat. Calories per serving, 250.








or





DIABETIC OLD FASHIONED POTATO SALAD





1 c. mayonnaise


2 tbsp. prepared mustard


1/2 tsp. paprika


1/2 c. chopped celery


1/2 c. coarsely shredded carrots


1/2 c. finely chopped green pepper


1/4 c. vinegar


1 tbsp. salt


2 qts. (4 lbs.) potatoes, diced %26amp; cooked


2 tbsp. chopped pimiento


1/4 c. finely chopped onion





In large bowl, mix together mayonnaise, vinegar, mustard, salt and paprika. Add remaining ingredients and toss well. Chill until ready to serve. Makes 12 servings.


For Diabetics: One serving equals 1 bread unit and 1 fat unit.





or








RUTH'S DIABETIC CHILI





3/4 lb. ground beef


1/4 c. chopped onion


1 c. cooked spaghetti; optional


1 qt. tomato juice


1/4 tsp. chili powder


1 c. kidney beans


Salt and pepper to taste





Brown beef and onion; drain. Add the rest of ingredients and simmer 20-30 minutes. This is a diabetic recipe. If cheese is used, count as a meat exchange.





or





BAKED CHICKEN WITH RICE (DIABETIC)





1 c. cooked rice


1 pkg. onion soup mix, divided


6 chicken breast halves, skin removed


1 (10 3/4 oz.) can cream of mushroom soup


1 1/2 c. water


1/8 tsp. pepper





Spread rice evenly in bottom of 9 x 12 inch nonstick baking dish. Sprinkle with 1/4 onion soup mix. Place chicken on top of rice. Add remaining onion soup mix combine mushroom soup, water, and pepper. Pour soup mixture over chicken. Cover and bake 325 degrees for 2 hours or until done.





or





BREAD PUDDING - A DIABETIC RECIPE





3 slices dry bread, cubed


1 1/2 c. skim milk, scalded


2 tsp. liquid sweetener


1/2 tsp. cinnamon


2 tbsp. raisins or to your taste


2 eggs, lightly beaten


1 tsp. vanilla





Soak bread cubes in scalded milk 5 minutes. Add liquid sweetener, cinnamon, raisins. Pour bread mixture slowly over beaten eggs. Add vanilla and blend well. Pour into greased baking dish. Bake in 325 degree oven about 50 minutes until done. Will probably be brown. Makes 4 servings. One serving equals 1 bread unit and 1/2 milk unit. Good.





ENJOY
just take a shot before you eat.