Diabetic Recipes

Here are some quick, no-cook recipes for when it's too hot to turn on the oven or even the stove from Jyl Steinback, America's Healthiest Mom:

Stuffed Cucumbers
Tropical Blend Muesli
Mixed Greens with Balsamic Vinaigrette
Turkey Rollups
Dilly of a Salmon Pita
Strawberries with Cream Sauce

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

½ cup nonfat cream cheese, softened
½ cup nonfat sour cream
4 tbsp. diced red onion, divided
1 tsp. dried dill
½ tsp. lemon extract
2 large cucumbers, cut into 1 inch thick slices

Combine cream cheese, sour cream, 2 tablespoons red onion, dill and lemon extract in bowl; beat with electric mixer until blended. Scoop holes in centers of cucumber slices. Spoon 1 teaspoon cream cheese mixture into center of cucumber; garnish with remaining red onion.
Cover and refrigerate several hours before serving.

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

2 cups quick-cooking rolled oats
¾ cup diced dried apricots
1 cup water
¾ cup orange juice
¼ cup chopped almonds
¼ cup chopped dates
¼ cup coconut flakes

Combine all ingredients in medium bowl and mix well. Cover and refrigerate overnight. Mix lightly before serving.

Mixed Greens with Balsamic Vinaigrette
Serves:  4
Source:  Cook Once, Eat For A Week
by Jyl Steinback (www.AmericasHealthiestMom.com)

4 cups mixed salad greens
1 cup grape tomatoes
2 tbsp. orange juice
2 tsp. Dijon mustard
½ cup balsamic vinegar
½ cup nonfat chicken broth
2 tbsp. sugar
½ cup chopped green onions
1 tsp. garlic powder
¼ cup dried parsley
¼ tsp. pepper

Combine mixed greens and tomatoes in large bowl. Cover and refrigerate. Combine remaining ingredients in blender and process until blended. Pour into sealed jar and refrigerate several hours or up to 2 weeks. Serve over mixed greens.

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

2 (8 oz.) pkgs. nonfat cream cheese, softened
3 whole green onions, finely chopped
1 oz. pkg. dry nonfat ranch salad dressing mix
6 low fat flour tortillas or soft lahvosh
½ lb. low fat turkey breast, roast beef, chicken or ham slices
6 whole iceberg lettuce leaves

Combine cream cheese, green onions and ranch mix; blend ingredients until mixed. Divide cream cheese mixture among tortillas, spreading an even layer on each tortilla. Place a lettuce leaf on each tortilla and top with 3 or 4 slices turkey breast. Roll tightly in plastic wrap and refrigerate up to 2 days.
Great for on the go lunches or snacks!

Dilly of a Salmon Pita
Serves:  6
Source:  Cook Once, Eat For A Week
by Jyl Steinback (www.AmericasHealthiestMom.com)

½ cup non fat cream cheese, softened
¼ cup nonfat mayonnaise
2 tsp. onion powder
¼ tsp. garlic powder
2 tbsp. lemon juice
¼ tsp. pepper
14 oz. can salmon, drained
6 whole pita breads, cut in half

Combine cream cheese, mayonnaise, dill, onion powder, garlic powder, lemon juice and pepper in food processor or mix with electric mixer until smooth. Stir in salmon and mix well. Divide mixture among pita pockets; wrap with freezer wrap and heavy duty foil and store in plastic freezer bags (or refrigerate up to 2 days). Thaw in refrigerator overnight.

Strawberries with Cream Sauce
Serves:  4
Source:  Cook Once, Eat For A Week
by Jyl Steinback (www.AmericasHealthiestMom.com)

2 pints fresh strawberries with stems
2 cups frozen strawberries
1 cup vanilla nonfat yogurt
1 tbsp. sugar
2 tsp. vanilla extract
1 tbsp. orange juice

Wash fresh strawberries but keep whole with stems; dry well. Place frozen strawberries in food processor or blender and puree until smooth. Transfer to medium bowl; add remaining ingredients, except whole strawberries, before serving, place sauce in small bowl and arrange whole strawberries around the dish.