Diabetic Recipes
February 2005

In much of the world, the weather outside is still raw and cold, so let's warm up with some great soups, stews, bisques, chilis and chowders from America's Healthiest Mom, Jyl Steinback.

Beef and Barley Stew
Crab Bisque
Cream of Asparagus Soup
Lentil Soup
Fish Chowder
Chili with Winter Squash and Beans

Beef and Barley Stew
Serves:  8
Source:  Cook Once, Eat For A Week
by Jyl Steinback (www.AmericasHealthiestMom.com)

Cook barley according to package directions and set aside. Spray large soup pot with cooking spray. Add ground beef and garlic powder to pot; cook, stirring frequently, until beef is browned. Add celery, carrots, tomatoes and onions; cook over low heat 10 to 12 minutes, until vegetables are softened. Add broth, Worcestershire sauce, sugar and pepper. Bring to a boil; add cooked barley. Reduce heat to low and cook 25 to 30 minutes, until heated through. Refrigerate or freeze; thaw, heat and serve.

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

Heat vegetable broth in large pot over medium heat. Add bell pepper, green onion, celery, carrot and red onion; cook 10 to 12 minutes, until vegetables are softened. Sprinkle cayenne pepper and 1 teaspoon tarragon over vegetables. Add tomatoes, clam juice, wine and 1 teaspoon tarragon; bring to a boil over high heat. Reduce heat to low and simmer 30 to 45 minutes. Add crabmeat; cook 5 to 8 minutes, until heated through. Add sherry, evaporated skim milk and pepper. Cook, stirring frequently, until soup thickens and is heated through. Soup can be refrigerated up to 3 days. Reheat on stovetop or in microwave.

Cream of Asparagus Soup
Serves:  4
Source:  Countertop Magician
by Jyl Steinback (www.AmericasHealthiestMom.com)

Combine half-and-half, flour, broth, salt, pepper, asparagus, and sugar in food processor or blender and process until smooth. Pour into saucepan; bring to a boil over medium-high heat. Immediately reduce heat to medium and cook, stirring constantly, until thickened and heated through.

Lentil Soup
Serves:  8
Source:  Countertop Magician
by Jyl Steinback (www.AmericasHealthiestMom.com)

Combine tomatoes, broth, water, potatoes, celery, carrots, lentils, garlic powder, bay leaves, curry powder, Mrs. Dash seasoning, and pepper in slow cooker and mix lightly. Cover and cook on Low 7 to 8 hours, until vegetables and lentils are tender.

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

Spray large soup pot or Dutch oven with cooking spray. Pour vegetable broth into pot and heat over medium-high heat. Add onion and cook until softened, about 5 minutes. Add carrots, celery, potatoes, water, bay leaf, thyme and dill. Cover pot and cook over medium-low heat 15 to 20 minutes, until vegetables are tender. Add fish; simmer until fish is cooked through, 8 to 10 minutes. Gradually stir in half-and half; cook over medium heat, stirring frequently, but do not boil. Season with pepper. If not serving immediately, cool to room temperature, cover and refrigerate up to 3 days.

Chili with Winter Squash and Beans
Serves:  6
Source:  Cook Once, Eat For A Week
by Jyl Steinback (www.AmericasHealthiestMom.com)

Spray Dutch oven with cooking spray and heat over medium-high heat. Add ground turkey and onion; sprinkle with garlic powder and Mrs. Dash seasoning. Cook, stirring frequently, 5 to 8 minutes, until turkey and onion are browned. Add remaining ingredients; bring to a boil over high heat. Reduce heat to low and simmer 25 to 30 minutes, until vegetables are tender. Chili can be served immediately, refrigerated 3 to 4 days or frozen and reheated in the microwave.