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BAY SCALLOPS PARMESAN


Source: Magic Menus for People with Diabetes


Ingredients:


2 tbsp margarine
1 clove garlic, chopped
1 tbsp white wine
2-4 tbsp lemon juice (to taste)
1-1/2 pound bay scallops (shrimp or lobster chunks may be substituted)
1/3 c Parmesan cheese


Directions:


Set oven to broil. Place margarine in microwave-safe dish and melt. Add garlic, wine (much of the alcohol will evaporate, leaving only the flavor), lemon, and scallops. Microwave on high for 4 minutes, stirring once after 2 minutes. Place scallops on an individual serving dish that is ovenproof. Sprinkle with Parmesan cheese and place under broiler until cheese is browned.


Makes 4 Servings.


Dietary Exchanges: 3 Lean Meat, 1/2 Fat


Nutrients Per Serving:
189 Calories
10 g Fat
55 mg Cholesterol
465 mg Sodium
1 g Carbohydrate
0 g Dietary Fiber
1 g Sugars
24 g Protein


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CHICKEN RATATOUILLE


Source: Magic Menus for People with Diabetes


Ingredients:


4 boneless skinless chicken breast halves
1 tbsp olive oil
1 small eggplant, cubed
2 small zucchini, sliced
1 onion, sliced
1/2 pound mushrooms, sliced
1 green pepper, sliced
1 large tomato, cubed
1/2 tsp garlic powder
1 tsp dried parsley
1 tsp basil
1 tsp pepper
1/2 c shredded part-skim mozzarella cheese


Directions:


Saute chicken in oil about 2 minutes per side. Add eggplant, zucchini, onion, mushrooms, and green pepper. Cook 10 minutes. Add tomato and remaining ingredients except cheese and simmer 3-5 minutes more. Arrange chicken on top of vegetables and sprinkle cheese over chicken. Cook 1 more minute until cheese melts. Serve over barley.


Makes 4 Servings.


Dietary Exchanges: 4 Lean Meat, 3 Vegetable


Nutrients Per Serving:
307 Calories
10 g Fat
93 mg Cholesterol
152 mg Sodium
17 g Carbohydrate
5 g Dietary Fiber
9 g Sugars
38 mg Protein



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SPICY MEATBALL AND PASTA STEW


Source: The Best Diabetes Cookbook
Author: Katherine Younker


Ingredients:


Meatballs:
8 ounces lean ground beef
1 egg
2 tbsp ketchup or chili sauce
2 tbsp seasoned bread crumbs
1 tsp minced garlic
1/2 tsp chili powder


Stew:
2 tsp vegetable oil
1 tsp minced garlic
1-1/4 c chopped onions
3/4 c chopped carrots
3-1/2 c beef stock
1 can (19 ounces) tomatoes, crushed
3/4 c canned chick peas, drained
1 tbsp tomato paste
2 tsp granulated sugar
2 tsp chili powder
1 tsp dried oregano
1-1/4 tsp dried basil
2/3 c small shell pasta


Directions:


In large bowl, combine ground beef, egg, ketchup, bread crumbs, garlic and chili powder; mix well. Form each 1/2 tablespoon into a meatball and place on a baking sheet; cover and set aside. In large nonstick saucepan, heat oil over medium heat. Add garlic, onions and carrots and cook for 5 minutes or until onions are softened. Stir in stock, powder, oregano and basil; bring to a boil, reduce heat to medium-low, cover and let cook for 20 minutes. Bring to a boil again and stir in pasta and meatballs; let simmer for 10 minutes or until pasta is tender but firm, and meatballs are cooked.


Makes 8 Servings.


Dietary Exchanges: 1/2 Starch, 3 Vegetable, 1 Lean Meat, 1 Fat


Nutrients Per Serving:
203 Calories
26 g Carbohydrate
3 g Fiber
11 g Protein
7 g Fat
831 mg Sodium
43 mg Cholesterol


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CUBAN CHICKEN


Source: Geocities.com
Author: S. Compton


Ingredients:


2 lbs boneless chicken breasts
2 tsp garlic powder
4 tbsp lime juice
1 tsp onion powder
1 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp dried thyme
1 tsp dried cilantro
2 tsp dried parsley
1 tsp salt
1/2 tsp pepper
3 tbsp olive oil

Directions:


Prepare a marinade for the chicken by mixing all ingredients. Place the chicken in the marinade coating each piece of chicken well. Leave in marinade for at least an hour (the longer the better, overnight is best), turning the chicken several times. Broil or grill chicken until done.


Makes 4 Servings.

Nutrients Per Serving:
353.72 Calories
3.54 Carbohydrates
13.05 Fat
2.13 Saturated Fat