Diabetic Recipes

Appetizer - Melba Cheese Puffs
Soup - Tomato Soup
Main Dish - Tequila Chicken Strips
Potato - Honey Mustard Fries  
Vegetable - Lemon-Pepper Asparagus Spears
Dessert - Cherry-Almond-Cheese Tart

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

1½ cups nonfat mayonnaise
1½ cups grated nonfat Parmesan cheese
¾ cup chopped green onions
1½ tbsp. skim milk
Melba toast

Combine all ingredients except melba toast, and mix until completely blended. Cover and refrigerate up to 3 days. When ready to serve, preheat broiler on high heat. Line baking sheet with foil and spray with nonfat cooking spray. Arrange melba toast in single layer; top each cracker with a spoonful of cheese mixture. Broil 1 to 2 minutes, until lightly browned.

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

2 cups low-sodium tomato juice
2 cups nonfat chicken broth
2 tsp. dried parsley
1½ celery flakes
1 tsp. onion powder
½ tsp. pepper
½ tsp. crumbled bay leaves
¼ tsp. dried basil

Combine all ingredients in a large saucepan and bring to a boil over high heat. Reduce heat to low, cover and simmer 30 minutes. Cool to room temperature; refrigerate or freeze.
Great with simple sandwiches or wraps.

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

1½ lbs. boneless, skinless chicken tenders
Mrs. Dash seasoning to taste
Garlic powder to taste
Pepper to taste
½ of a 6 oz. can frozen lime juice concentrate, thawed
1½ oz. tequila
1 tbsp. grated lime peel
1½ tsp. minced garlic

Spray shallow baking dish with cooking spray. Arrange chicken tenders in baking dish; season with Mrs. Dash seasoning, garlic powder and pepper to taste. Combine remaining ingredients in small bowl and mix until blended. Pour over chicken; cover and refrigerate overnight. Preheat oven to 350°F. Toss chicken with marinade to coat; spoon marinade over top. Bake 25 to 35 minutes, until chicken tenders are golden brown and cooked through.

Honey Mustard Fries
Serves:  8
Source:  Cook Once, Eat For A Week
by Jyl Steinback (www.AmericasHealthiestMom.com)

6 medium potatoes, cut into wedges
1½ tbsp. garlic powder
½ cup nonfat garlic honey mustard salad dressing

Preheat oven to 450°F. Line baking sheet(s) with foil and spray with cooking spray. Arrange potato wedges on baking sheet(s) and sprinkle with garlic powder. Brush potatoes with salad dressing. Bake 20 to 25 minutes, until potatoes are cooked through. Turn broiler on high heat; broil potato wedges 3 to 5 minutes, until browned and crisp. Potatoes can be refrigerated or frozen; reheat in 350°F oven when ready to serve.

Lemon-Pepper Asparagus Spears
Serves:  6
Source:  Cook Once, Eat For A Week
by Jyl Steinback (www.AmericasHealthiestMom.com)

1½ lbs. fresh or frozen asparagus
1 tbsp. lemon juice
3 tbsp. grated nonfat Parmesan cheese
¼ to ½ tsp. lemon pepper

Spray microwave-safe dish with cooking spray. Snap off ends of fresh asparagus and place in dish. Drizzle asparagus with lemon juice; sprinkle with Parmesan cheese and lemon pepper. Cover with plastic wrap, leaving one corner slightly opened. Microwave fresh asparagus on High 10 to 15 minutes, until crisp-tender. For best results, turn dish every 5 minutes unless microwave has rotating dish. This dish can be prepared, refrigerated and reheated in microwave 1 to 2 minutes until heated through. If using frozen asparagus, do not assemble until ready to heat.

Cherry-Almond-Cheese Tart
Serves:  8
Source:  Cook Once, Eat For A Week
by Jyl Steinback (www.AmericasHealthiestMom.com)

8 oz. pkg. nonfat cream cheese, softened
⅓ cup powdered sugar
¼ tsp. vanilla extract
¼ tsp. almond extract
8 oz. container nonfat whipped topping, thawed
9 in. low-fat graham cracker pie crust
1 cup light cherry pie filling

Combine cream cheese, powdered sugar, vanilla extract and almond extract in medium; beat with electric mixer until creamy and smooth. Fold in whipped topping and mix lightly. Spoon mixture into prepared crust; cover and refrigerate at least 2 hours. Top with cherry pie filling; pie can be refrigerated overnight or served immediately.