Diabetic Recipes
April 2004

Spring is in the air and it's a wonderful time to be outside and see nature blossoming anew. It also gives me the itch to go traveling again (for those who know me, they know that travel is my passion). In honor of spring and travel, here are some great recipes from Jyl Steinback, America's Healthiest Mom, that have a wonderful "international" flair.

Sushi Dipping Sauce
Refried Beans
Spanish Snapper Olé
Chinese Chicken Bake
Ratatouille For Pizza, Pasta or Potatoes
Almond Biscotti

Sushi Dipping Sauce
Serves:  8
Source:  Cook Once, Eat For A Week
by Jyl Steinback (www.AmericasHealthiestMom.com)

1 cup rice vinegar
½ cup vegetable broth
¼ cup miso
¼ cup sugar
1 tsp. powdered wasabi

Combine all ingredients in blender; puree until all ingredients are blended smooth. Pour into covered dish and refrigerate until read to serve with sushi rolls.

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

Spray 2 quart saucepan with cooking spray. Add all the ingredients; bring to a boil over medium high heat, stirring frequently. Reduce heat to low; simmer 10 to 12 minutes, stirring occasionally. Cool to room temperature. Process bean mixture in food processor or blender until smooth. Cover and refrigerate beans for up to 1 week. Serve with low fat flour tortillas, taco shells or low fat chips.

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

Spray shallow baking dish with cooking spray. Arrange fish in baking dish; sprinkle with garlic powder, onion powder, pepper and paprika. Arrange bell pepper, tomato and onion slices on top of fish; pour marinade over top. Cover with plastic wrap and refrigerate several hours. Preheat oven to 375°F. Remove cover and bake 10 to 12 minutes, until fish flakes easily with a fork. Garnish with lemon slices, if desired.

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

Spray shallow baking dish with cooking spray, arrange chicken breasts in single layer in dish. Combine soy sauce, mustard, ginger, garlic powder and pepper in small bowl; mix until blended. Pour sauce over chicken; cover and refrigerate overnight. Preheat oven to 350°F. Bake 15 minutes; remove chicken and brush generously with marinade in pan. Bake an additional 10 to 15 minutes, until chicken is cooked through and lightly browned.

Ratatouille For Pizza, Pasta or Potatoes
Serves:  8
Source:  Cook Once, Eat For A Week
by Jyl Steinback (www.AmericasHealthiestMom.com)

Spray large nonstick skillet with cooking spray; add vegetable broth and heat over medium high heat. Add onions and garlic; cook, stirring occasionally, until softened, about 5 minutes. Stir in eggplant, zucchinis, yellow squash, bell peppers, sugar, Italian seasoning and tomatoes with juice. Bring to a boil over high heat; reduce heat to low, cover and simmer 25 to 30 minutes. Stir in parsley and pepper. Cool to room temperature and freeze in freezer-safe containers for up to 3 months. Ratatouille can be thawed in refrigerator overnight or in microwave on Low. Reheat in microwave or on stovetop over medium heat, stirring frequently.

Almond Biscotti
Serves:  16
Source:  Cook Once, Eat For A Week
by Jyl Steinback (www.AmericasHealthiestMom.com)

Preheat oven to 350°F. Line baking sheet with foil and spray with cooking spray. Combine flour, sugar and baking powder in large bowl; mix well. Combine egg substitute, egg whites, oil and almond extract in small bowl and beat until smooth and creamy. Gradually add egg mixture to flour mixture until completely blended. Fold in chopped almonds. Divide dough in half; shape each half into 8 inch long log (about 1 inch thick x 2½ inches wide). Bake 30 to 35 minutes. Remove from oven and cool 10 to 15 minutes. Cut logs into ¾ inch slices and place cut side down on baking sheet. Sprinkle tops with cinnamon-sugar. Return to oven and bake 7 to 8 minutes; turn biscotti and bake 5 to 6 minutes, until lightly browned on both sides. Cool to room temperature and store in airtight container for up to 2 weeks or freeze in plastic freezer bags. Thaw at room temperature before serving.