Diabetic Recipes

Summertime is time for grilling and here are some great recipes from Jyl Steinback, America's Healthiest Mom, and her cookbook The Fat Free Living Super Cookbook:

Creamy Garlic Chicken Breasts
Scallops Kabobs
Grilled Potatoes
Honey-Mustard Grilled Onions and Peppers
Pineapple Ginger Marinade
Barbecued Banana Splits

Creamy Garlic Chicken Breasts
Serves:  6
Source:  The Fat Free Living Super Cookbook
by Jyl Steinback (www.AmericasHealthiestMom.com)

¾ cup  fat-free sour cream
3 tsp. minced garlic
pepper to taste
1½ lbs. fat-free chicken breasts

In a small bowl, combine sour cream, garlic, and pepper and mix until blended. Place chicken breasts in a shallow baking dish; spread sour cream mixture over all sides of chicken to coat well. Cover with plastic wrap and refrigerate 2 to 3 hours or overnight.

Prepare a hot grill and lightly spray with nonfat cooking spray. Place chicken on grill and cook 7 to 10 minutes per side, until browned and cooked through. (Discard any marinade from chicken - do not reuse!) Chicken can prepared in the same manner and broiled under high heat about 6 inches from heat.

Scallops Kabobs
Serves:  6
Source:  The Fat Free Living Super Cookbook
by Jyl Steinback (www.AmericasHealthiestMom.com)

1 lb. fat-free frozen scallops
13½ oz. pineapple chunks in juice, drained
½ cup small mushrooms
1 medium red bell pepper, cut in chunks
1 cup cherry tomatoes
½ cup honey-teriyaki barbecue sauce

Place scallops in bowl and cover with cold water to thaw; rinse well. In a medium bowl, combine scallops, pineapple, mushrooms, peppers, and tomatoes; pour barbecue sauce over mixture and marinate 30 minutes at room temperature. Alternately thread metal skewers with scallops, pineapple, mushrooms, peppers, and tomatoes until skewers are filled.

Prepare medium-hot grill and lightly spray with nonfat cooking spray. Place skewers on grill and cook 12 to 15 minutes, turning halfway through cooking time. Scallops should be opaque when done. Great served with rice.

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

2 large baking potatoes
2 large sweet potatoes

Prepare a medium fire. Wrap each potato in heavy-duty foil and pierce several times with fork through foil. Grill 45 to 60 minutes until potatoes are tender and soft. Potatoes can be baked on the side while grilling other foods.

Honey-Mustard Grilled Onions and Peppers
Serves:  4
Source:  The Fat Free Living Super Cookbook
by Jyl Steinback (www.AmericasHealthiestMom.com)

1 large Vidalia onion, cut into rings
1 small red bell pepper, cut into rings
1 small yellow bell pepper, cut into rings
¼ cup fat-free Honey Dijon dressing

Prepare a medium-hot grill and lightly spray with nonfat cooking spray. Cut a large (about 18 inches) square of heavy duty foil. Arrange onions and pepper on foil and drizzle with Honey-Dijon dressing. Wrap foil over top and seal packet.

Place packet, seam up, on hot grill and cook 20 minutes, until vegetables are tender-crisp; turn packet several times during cooking.

Pineapple Ginger Marinade
Yields:  1 cup
Source:  The Fat Free Living Super Cookbook
by Jyl Steinback (www.AmericasHealthiestMom.com)

1 cup pineapple juice
2½ tsp. minced garlic
5 tbsp. brown sugar
4½ tbsp. cider vinegar
1½ tsp. ground ginger
1 drop hot pepper sauce

Place all ingredients in a food processor or blender and blend until smooth. Store in tightly sealed jar in refrigerator 2 to 3 days. Great marinade for chicken or turkey.

Barbecued Banana Splits
Serves:  6
Source:  The Fat Free Living Super Cookbook
by Jyl Steinback (www.AmericasHealthiestMom.com)

6 large bananas
2 tsp. lemon juice
2½ cups miniature marshmallows
3 cups fat-free frozen vanilla yogurt
¾ cup fat-free whipped topping
¾ cup maraschino cherries

Prepare a hot grill and lightly spray with nonfat cooking spray. Cut six rectangular sheets (about 12 inches) foil and lightly spray with nonfat cooking spray. Peel banana on one side and remove peel; place peel-side down on foil and cut in center (do not cut all the way through). Sprinkle lemon juice down center of banana and top each banana with ½ cup marshmallows. Fold foil loosely over bananas and place on grill.

Cook 5 to 6 minutes, until marshmallows are melted. Remove bananas carefully from packets and place each on a separate plate. Top each banana with ½ cup vanilla yogurt, 2 tablespoons fat-free whipped topping, and cherry. Serve immediately.