Diabetic Recipes
June 2005
Summer time and the living is easy. Go for the grill and some cold soups and veggies by Jyl Steinback, America's Healthiest Mom.

Chilled Carrot Soup with Garden Herbs
Berry Cold Berry Soup
Stuffed Cucumber Slices
Grilled Veggie Sandwich
Scallops Yakatori with Peaches
Italian Garlic Chicken

Chilled Carrot Soup with Garden Herbs
Serves:  4
Source:  Fat Free Living Cookbook From Around The World
by Jyl Steinback (www.AmericasHealthiestMom.com)

Lightly spray large nonstick skillet with nonfat cooking spray and heat over medium high heat. Add sliced carrots and onions; cook, stirring frequently, 5-6 minutes. Add thyme, brown sugar and nutmeg; cook 5 minutes. Pour chicken broth into skillet and cook, uncovered, 20 minutes. Pour mixture into food processor or blender and purée until smooth. Add orange juice and mix well. Chill in refrigerator about 40 minutes and serve in chilled bowls. Garnish with chives and serve immediately.

Berry Cold Berry Soup
Serves:  4
Source:  Fat Free Living Cookbook From Around The World
by Jyl Steinback (www.AmericasHealthiestMom.com)

Combine 1 cup strawberries and raspberries in blender or food processor, and purée. Pour berries into large bowl; add ice water, sour cream, wine and sugar, and mix well. Cover and refrigerate several hours, or overnight. Best served in chilled bowls. Garnish with remaining strawberries and sprinkle with sugar, if desired.

Stuffed Cucumber Slices
Serves:  6
Source:  Fat Free Living Cookbook From Around The World
by Jyl Steinback (www.AmericasHealthiestMom.com)

Peel cucumbers and cut in half lengthwise; scoop out cucumber seeds and pulp, leaving ½ inch shell. Combine feta, ricotta, cream cheese and mayonnaise in a food processor or blender and process until smooth. Spoon mixture into bowl; add remaining ingredients and mix until blended. Spoon mixture into half the cucumber shells; place remaining shells on top of halves. Cover and refrigerate several hours. Just before serving, slice cucumbers into ¾ inch slices.

Grilled Veggie Sandwich
Serves:  4
Source:  Fat Free Living Cookbook From Around The World
by Jyl Steinback (www.AmericasHealthiestMom.com)

Combine sun dried tomatoes, garlic, vegetable broth and Parmesan cheese in a food processor or blender and process until pasty. Remove stems and "lungs" from mushrooms. Lightly spray all the veggies with nonfat cooking spray and grill until lightly browned on both sides. Spread tomato mixture on bread slices and top with grilled veggies.

Scallops Yakatori with Peaches
Serves:  4
Source:  Fat Free Living Cookbook From Around The World
by Jyl Steinback (www.AmericasHealthiestMom.com)

Alternate scallops, peaches, zucchini and onions on 8 metal skewers. Arrange skewers in shallow baking dish in a single layer. Combine remaining ingredients in a medium saucepan and cook over medium-high heat, stirring constantly until mixture comes to a boil and becomes thick. Pour mixture over skewers and marinate in refrigerator 2-3 hours. Prepare a medium hot grill; cook scallop skewers 5-6 minutes per side, brushing with sauce while cooking.

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

Combine mayonnaise, salad dressing, garlic powder and red pepper in a small bowl; mix well. Pour over chicken. Cover and refrigerate 20 minutes; drain. Place chicken on grill over medium-hot coals, or on rack of broiler pan sprayed with nonfat cooking spray. Grill or broil 10-12 minutes per side, until tender.