Diabetic Recipes
May 2004
Here are light, tasty and EASY to prepare recipes from America's Healthiest Mom, Jyl Steinback. They also have what so many low fat and low carb dishes lack: that Dash of ZIP!

Artichoke Quiche Appetizer Squares
Red Pepper Vinaigrette Salad Dressing
Garlic Chicken
Fish Baked in Lettuce Wraps
Breaded Portabello Mushrooms
Gingersnaps

Artichoke Quiche Appetizer Squares
Serves:  8
Source:  The Fat Free Living Super Cookbook
by Jyl Steinback (www.AmericasHealthiestMom.com)

Preheat oven to 350°F. Lightly spray an 8 x 8 baking dish with nonfat cooking spray. In a large bowl, combine egg substitute, Cornflake crumbs, mayonnaise, garlic powder, cheese and mix until blended. Spread mixture into prepared pan and bake in preheated oven 25 to 30 minutes, until golden brown. Let cool at room temperature 5 minutes; cut into squares.

Red Pepper Vinaigrette Salad Dressing
Serves:  8
Source:  The Fat Free Living Super Cookbook
by Jyl Steinback (www.AmericasHealthiestMom.com)

Combine all ingredients in a food processor or blender and process until smooth. Store in refrigerator.

Garlic Chicken
Serves:  4
Source:  The Fat Free Living Super Cookbook
by Jyl Steinback (www.AmericasHealthiestMom.com)

Prepare a hot grill and lightly spray with nonfat cooking spray or preheat broiler on high heat. Combine garlic, rosemary, oregano, onion powder, pepper, and chicken broth in a small bowl and mix well. Place chicken breasts in baking dish; pour broth mixture over chicken and turn several times to coat on all sides. Grill or broil chicken breast 4 to 6 inches from heat; cook 7-10 minutes per side, until browned and cooked through.

Fish Baked in Lettuce Wraps
Serves:  4
Source:  The Fat Free Living Super Cookbook
by Jyl Steinback (www.AmericasHealthiestMom.com)

Preheat oven to 400°F. Lightly spray a 9 x 13 in. baking dish with nonfat cooking spray. Wash and dry lettuce leaves. Line the bottom and sides of dish with lettuce leaves, extending over the edges of dish. Place half the fish in the bottom of the dish; sprinkle with parsley, onion powder, chopped onions, and carrots. Arrange remaining fish pieces on top. Pour wine over fish, cover with foil, and bake in preheated oven 15 to 20 minutes, until fish flakes easily in thickest portion. This can be prepared ahead and refrigerated until ready to bake. Serve immediately.

Breaded Portabello Mushrooms
Serves:  4
Source:  The Fat Free Living Super Cookbook
by Jyl Steinback (www.AmericasHealthiestMom.com)

Preheat oven to 400°F. Lightly spray foil lined baking sheet with nonfat cooking spray. Pour egg substitute into small bowl. In a separate bowl, combine bread crumbs with Parmesan cheese, garlic powder, and onion powder; mix well. Dip mushroom slices into egg substitute; roll in seasoned bread crumbs to coat. Place on prepared baking sheet and bake in preheated oven 15 minutes, until golden brown.

Gingersnaps
Serves:  36
Source:  The Fat Free Living Super Cookbook
by Jyl Steinback (www.AmericasHealthiestMom.com)

In a large bowl, combine apple butter, egg substitute, and brown sugar; mix until blended smooth. Add flour, baking soda, baking powder, ginger, cinnamon, and allspice to butter mixture and mix until dry ingredients are moistened and blended. Wrap dough in plastic wrap and refrigerate at least 3 hours or overnight.
Preheat oven to 350°F. Lightly spray baking sheets with nonfat cooking spray. Roll dough into balls and flatten with sugar-dipped glass or roll out on floured surface and cut with cookie cutters. Place on prepared baking sheets and bake in preheated oven 10 to 12 minutes, until lightly browned.