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Diabetic Recipes - More Snacks and Appetizers

Source: Favorite Brand Name Low-Carb Snacks and Appetizers

Buffalo Chicken Tenders


3 tbsp Louisiana-style hot sauce
1/2 tsp paprika
1/4 tsp ground red pepper
1 lb chicken tenders
1/2 c fat-free blue cheese dressing
1/4 c reduced-fat sour cream
2 tbsp crumbled blue cheese
1 medium red bell pepper, cut into 1/2-inch slices


Preheat oven to 375 degrees. Combine hot sauce, paprika and ground red pepper in small bowl; brush on all surfaces of chicken. Place chicken in greased 11x7-inch baking dish. Cover; marinate in refrigerator 30 minutes. Bake, uncovered, about 15 minutes or until chicken is no longer pink in center. Combine blue cheese dressing, sour cream and blue cheese in small serving bowl. Garnish as desired. Serve with chicken and bell pepper for dipping.

Makes 10 Servings.

Nutrients Per Serving:
83 Calories
2 g Fat
1 g Saturated Fat
5 g Carbohydrate
9 g Protein
27 mg Cholesterol
180 mg Sodium
0 g Fiber


Mini Vegetable Quiches


2 c cut-up vegetables (bell peppers, broccoli, zucchini and/or carrots)
2 tbsp chopped green onions
2 tbsp FLEISCHMANN'S®  Original Margarine
4 (8-inch) flour tortillas, each cut into 8 triangles
1 c EGG BEATERS®  Healthy Real Egg Product
1 c fat-free (skim milk)
1/2 tsp dried basil leaves


In medium nonstick skillet, over medium-high heat, saute vegetables and green onions in margarine until tender. Arrange 4 tortilla pieces in each of 8 (6-ounce) greased custard cups or ramekins, placing points of tortilla piecs at center of bottom of each cup and pressing lightly to form shape of cup. Divide vegetable mixture evenly among cups. In small bowl, combine Egg Beaters® , milk and basil. Pour evenly over vegetable mixture. Place cups on baking sheet. Bake at 375 degrees for 20 to 25 minutes or until puffed and knife inserted into centers comes out clean. Let stand 5 minutes before serving.

Makes 8 Servings.

Nutrients Per Serving:
115 Calories
4 g Fat
1 g Saturated Fat
14 g Carbohydrate
6 g Protein
1 mg Cholesterol
184 mg Sodium
1 g Fiber


Southern Crab Cakes with Remoulade Dipping Sauce


10 oz fresh lump crabmeat
1 1/2 c fresh white or sourdough bread crumbs, divided
1/4 c chopped green onions
1/2 c fat-free or reduced-fat mayonnaise, divided
1 egg white, lightly beaten
2 tbsp coarse grain or spicy brown mustard, divided
3/4 tsp hot pepper sauce, divided
2 tsp olive oil, divided
lemon wedges


Preheat oven to 200 degrees. Combine crabmeat, 3/4 cup bread crumbs and green onions in medium bowl. Add 1/4 cup mayonnaise, egg white, 1 tbsp mustard and 1/2 teaspoon pepper sauce; mix well. Using 1/4 cup mixture per cake, shape eight 1/2-inch-thick cakes. Roll crab cakes lightly in remaining 3/4 cup bread crumbs. Heat large nonstick skillet over medium heat until hot; add 1 tsp oil. Add 4 crab cakes; cook 4 to 5 minutes per side or until golden brown. Transfer to serving platter; keep warm in oven. Repeat with remaining 1 teaspoon mustard and 1/4 teaspoon hot pepper sauce in small bowl; mix well. Serve crab cakes warm with lemon wedges and dipping sauce.

Makes 8 Servings.

Nutrients Per Serving:
81 Calories
2 g Fat
<1g Saturated Fat
8 g Carbohydrate
7 g Protein
30 mg Cholesterol
376 mg Sodium
<1g Fiber


Smoked Salmon Appetizers


1/4 c reduced-fat or fat-free cream cheese, softened
1 tbsp chopped fresh dill or 1 tsp dried dill weed
1/8 tsp ground red pepper
4 oz thinly sliced smoked salmon or lox
24 melba toast rounds or other low-fat crackers


Combine cream cheese, dill and pepper in small bowl; stir to blend. Spread evenly over each slice of salmon. Roll up salmon slices jelly-roll fashion. Place on plate; cover with plastic wrap. Chill at least 1 hour or up to 4 hours before serving. Using a sharp knife, cut salmon rolls crosswise into 3/4-inch pieces. Place pieces, cut side down, on serving plate. Garnish each salmon roll with dill sprig, if desired. Serve cold or at room temperature with melba rounds.

Makes About 2 Dozen Appetizers.

Nutrients Per Serving:
80 Calories
2 g Fat
1 g Saturated Fat
10 g Carbohydrate
6 g Protein
6 mg Cholesterol
241 mg Sodium
1 g Fiber


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*Many of the statements on this web site have not been evaluated by the Food and Drug Administration or other government, research or academic body; any that were are so marked. This information is not intended to diagnose, treat, cure or prevent diabetes or any disease. Information on this site is provided for informational purposes and is not meant to substitute for the advice provided by your own physician or other medical professional. Not intended to diagnose or prescribe for medical or psychological conditions nor to claim to prevent, treat, mitigate or cure such conditions. You should not use the information contained herein for diagnosing or treating a health problem or disease, or prescribing any medication. Any products advertised are from third parties. You should read carefully all product packaging. You should consult with a healthcare professional before starting any diet, exercise or supplementation program. Do not discontinue the use of prescription medication without the approval of your physician.

**Results not typical; your results may vary.

***Recipes provided usually include nutritional information and diabetic exchanges. Not all recipes are appropriate for all people. Please make sure a recipe is appropriate for your meal plan and pay careful attention to serving sizes. User is solely responsible for their use of any content provided.