Diabetic Recipes
January 2004

It's Superbowl time and here are some great snacks to munch on that you don't have to feel guilty about. They're tasty, low-fat and low carb too. And, they're easy to prepare - all from America's Healthiest Mom, Jyl Steinback.

Seafood Stuffed Mushrooms
Chicken-Chile Tortilla Rollups
Spicy Hummus
Garlic Cheese Spread
Cowboy Caviar
Yogurt-Berry Dessert

Seafood Stuffed Mushrooms
Serves:  6
Source:  Cook Once, Eat For A Week
by Jyl Steinback (www.AmericasHealthiestMom.com)                     

Spray shallow baking dish with cooking spray. Combine crabmeat, green onion, celery, thyme, basil and pepper in small bowl; mix well. Stir in mayonnaise and ¼ cup Parmesan; Mix until ingredients are blended. Fill mushroom cups with crabmeat filling and arrange in single layer in baking dish; sprinkle with remaining Parmesan cheese and paprika. Cover with plastic wrap and refrigerate up to 1 day. Preheat oven to 350°F. Bake stuffed mushroom caps 12 to 15 minutes, until lightly browned.

Chicken-Chile Tortilla Rollups
Serves:  8
Source:  Cook Once, Eat For A Week
by Jyl Steinback (www.AmericasHealthiestMom.com)

Combine chicken, cream cheese, olives, onion and chile in small bowl, mix until all ingredients are blended. Divide mixture and spread on tortillas, covering the entire surface. Roll tortillas jelly-roll style; wrap in plastic wrap and refrigerate several hours or overnight. When ready to serve, slice each roll into 6 to 8 slices and serve with salsa.

Spicy Hummus
Serves:  6
Source:  Cook Once, Eat For A Week
by Jyl Steinback (www.AmericasHealthiestMom.com)

Combine garbanzo beans, vegetable broth, water, chiles, garlic powder, tahini and lemon juice in food processor or blender; mix until smooth and creamy (if too thick, add a little more water). Transfer to bowl, cover and refrigerate up to 3 days. Serve with low fat crackers, pita crisps or baked tortilla chips.

Garlic Cheese Spread
Serves:  4
Source:  Cook Once, Eat For A Week
by Jyl Steinback (www.AmericasHealthiestMom.com)

Combine all ingredients except cut up vegetables or crackers in food processor or blender and process until smooth and creamy. Spoon cheese mixture into bowl and cover with plastic wrap; refrigerate up to 1 week. Serve with vegetables, low fat crackers or baked chips.

Cowboy Caviar
Serves:  4
Source:  Cook Once, Eat For A Week
by Jyl Steinback (www.AmericasHealthiestMom.com)

Preheat oven to 400°F. Line baking sheet with foil and spray with cooking spray. Cut eggplant into 1 inch slices and arrange on baking sheet. Sprinkle eggplant with garlic powder and spray lightly with cooking spray. Bake 30 to 40 minutes, until soft. Cool slightly; peel and chop eggplant. Spray large nonstick skillet with cooking spray; add 3 tablespoons broth and heat over medium-high heat. Cook onion and garlic until softened. Add bell pepper, and cook 1 to 2 minutes. Add chopped eggplant and additional vegetable broth (if needed); stir in diced tomatoes, tomato paste, lemon juice, red wine vinegar and pepper. Remove from heat and mix well. Transfer eggplant mixture to bowl or container; cover and refrigerate up to 5 days. Serve with crackers, pita crisps or cucumber slices.

Yogurt-Berry Dessert
Serves:  6
Source:  Cook Once, Eat For A Week
by Jyl Steinback (www.AmericasHealthiestMom.com)

Place gelatin mix in medium bowl; pour boiling water over top. Stir mixture until gelatin mix is completely dissolved. Add cold water; stir until mixed. Refrigerate gelatin mixture 1 hour, until it begins to thicken. Add yogurt and mix with electric mixer until fluffy; fold in strawberries. Divide gelatin mixture into individual serving dishes. Just before serving, top each dish with 1 tablespoon whipped topping. Garnish with whole strawberry.