Passover and Easter are coming up and here are some great holiday recipes for you to enjoy.

Source: 1,001 Delicious Recipes for People with Diabetes

Edited by Linda Eugene, R.D., C.D.E., Sue Spitler, and Linda R. Yoakam, R.D., M.S.

 

Serves: 8 (about 1¼ cups each)

 

4 medium beets, peeled, cut into	2 carrots, cut into julienne strips
julienne strips	1 clove garlic, minced
8 ounces ow-fat smoked Polish	1 bay leaf
sausage, sliced	2-3 tsps sugar
½-1 tbsp margarine	2 tbsps cider vinegar
6 cups reduced-sodium fat-free	Salt and pepper to taste
beef broth	Finely chopped dill weed or
1 small head red cabbage,	parsley, as garnish

   thinly sliced or shredded  

 

Sauté beets and sausage in margarine in Dutch oven 3 to 4 minutes. Add broth, cabbage, carrots, garlic, bay leaf, sugar and vinegar; heat to boiling. Reduce heat and simmer, covered, until vegetables are tender, 20 to 30 minutes. Discard bay leaf; season to taste with salt and pepper.

 

Pour soup into bowls; sprinkle with dill weed.

 

Nutrition per Serving		Exchanges	Carb Choices
Calories	120	1 meat	n/a
Fat, total	3.7 g	3 vegetable
Fat, saturated	0.4 g
Carbohydrates	13.1 g
Protein	10.9 g
Cholesterol	17.2 mg
Dietary Fiber	n/a g
Sodium	437 mg

Source: Diabetes Comfort Food

by Johanna Burkhard

 

Serves: 8 (4 oz. lean meat with 3 tbsp gravy and 1 cup potato)

 

1 leg of lamb (about 5 to 6 lbs.)	½ tsp salt
8 cloves garlic	½ tsp freshly ground black pepper
Grated zest and juice of 1 lemon	12 whole new potatoes, scrubbed
2 tbsp olive oil	(about 3 lbs.)
2 tbsp chopped fresh rosemary	1 tbsp. all-purpose flour
leaves or 1 tbsp dried	½ cup white wine
rosemary leaves, crumbled	1 cup reduced-sodium

                                                   chicken broth

 

Preheat oven to 350ºF. Cut 6 cloves garlic into 8 to 10 slivers each. Using the tip of a knife, cut shallow slits all over lamb and insert a garlic sliver into each. Finely chop remaining 2 garlic cloves. Ina bowl, combine garlic, lemon zest and juice, oil, rosemary, salt and pepper. Place lamb in a large shallow roasting pan, sprayed with vegetable cooking spray; surround with potatoes. Brush lamb and potatoes generously with lemon-garlic mixture. Insert meat thermometer into thickest part of leg.

 

Roast in preheated oven for about 1½ hours, turning potatoes over halfway through roasting, until meat thermometer registers 135ºF for medium-rare. (For medium, remove the potatoes and continue to roast lamb for 15 to 20 minutes more or to your liking.)

 

Remove lamb to platter; tent with foil and let rest 10 minutes before carving. Transfer potatoes to a dish; keep warm. Skim fat in pan; place over medium heat. Stir in flour and cook, stirring, until lightly colored. Pour in wine; cook, scraping up and brown bits, until wine is reduced by half. Stir in broth; bring to a boil, stirring, until thickened. Strain through a fine sieve into a warm sauceboat. Carve the lamb. Arrange slices on serving plate and moisten with some of the sauce; surround with roasted potatoes. Serve with remaining sauce.

 

Nutrition per Serving		Exchanges	Carb Choices
Calories	374	4½ very lean meat	n/a
Fat, total	12 g	2 starch
Fat, saturated	4 g	1 fat
Carbohydrates	31 g
Protein	35 g
Cholesterol	113 mg
Dietary Fiber	3 g
Sodium	445 mg

Source: The Busy Mom' Make It Quick Cookbook

 

Serves: 4

 

1 lb. boneless, skinless	1¾ cups nonfat chicken broth
chicken breasts	1 tbsp honey
1 tsp garlic powder	1 tbsp Dijon mustard
2 tbsp cornstarch	1 16 oz. pkg. frozen pepper

                                            stir-fry, thawed and drained

 

Spray nonstick skillet with cooking spray and heat over medium high heat. Season chicken breasts with garlic powder; add to skillet and cook 7-8 minhutes per side until chicken is browned. Combine cornstarch, chicken broth, honey and mustard in medium bowl; mix until blended. Pour mixture over chicken bring to a boil over high heat and cook, stirring constantly, until mixture thickens. Add pepper stir-fry to skillet, cover over low heat 5-8 minutes until heated through.

 

Nutrition per Serving		Exchanges	Carb Choices
Calories	195	3 very lean meat	1
Fat	1.4 g	1 vegetable
Carbohydrates	17 g	½ other carb
Protein	25 g
Cholesterol	55 mg
Dietary Fiber	1 g
Sodium	471 mg

 

Source: America's Complete Diabetes Cookbook

Edited by Katherine E. Younker, MBA, RD, Certified Diabetes Educator

 

Serves: 6

 

1½ lbs asparagus	¼ cup freshly grated
¼ cup sliced blanched almonds	Parmesan cheese
2 tbsp margarine or butter	Salt and freshly ground
2 cloves garlic, finely chopped	black pepper

 

Snap off asparagus ends; cut spears on the diagonal into 2-inch lengths. In a large nonstick skillet, bring ½ cup water to a boil; cook asparagus for 2 minutes (start timing when water returns to a boil) or until just tender-crisp. Run under cold water to chill; drain and reserve.

 

Dry the skillet and place over medium heat. Add almonds and toast, stirring often, for 2 to 3 minutes or until golden. Remove and reserve. Increase heat to medium-high. Add butter to skillet; cook asparagus and garlic, stirring, for 4 minutes or until asparagus is just tender.

 

Sprinkle with Parmesan; season with salt and pepper. Transfer to serving bowl; top with almonds.

 

Nutrition per Serving		Exchanges	Carb Choices
Calories	107	1 vegetable	n/a
Fat, total	8 g	1 fat
Fat, saturated	4 g	½ lean meat
Carbohydrates	7 g
Protein	5 g
Cholesterol	14 mg
Dietary Fiber	2 g
Sodium	113 mg

Carrot Zucchini Kugel
Source:  Cook Once, Eat For A Week
by Jyl Steinback, Americas Healthiest Mom

 

Serves:  6

 

1 tbsp vegetable broth	1 cup egg substitute
2½ cups shredded zucchini	2 to 3 tbsp matzo meal
2½ cups shredded carrots	½ tsp Italian seasoning
1 medium potato,	½ tsp pepper
peeled and grated	½ tsp Mrs. Dash seasoning
1½ tsp onion powder

 

Preheat oven to 350ºF. Spray 9 X 13-inch baking dish with cooking spray. Pour 1 tablespoon vegetable broth into pan; place n oven 3 to 5 minutes to heat. Combine zuccini, carrots, potato, onion powder, ¾ cup egg substitute, 2 tablespoons matzo meal, Italian seasoning, pepper and Mrs. Dash seasoning; mix until thick and smooth. If needed, add additional egg substitute and/or matzo meal to reach desired texture. Pour mixture into baking dish; spray lightly with cooking spray. Bake 45 to 60 minutes, until golden brown. Cool to room temperature; kugel can be cut into individual servings, wrapped in freezer wrap and stored in freezer up to 2 months. To reheat: Microwave on High 1 to 3 minutes, until heated through. Kugel can be served hot or cold; garnish with nonfat sour cream if desired.

 

Nutrition per Serving		Exchanges	Carb Choices
Calories	94	1 vegetable	1
Fat	0.4 g	1 starch
Carbohydrates	19 g
Protein	5 g
Cholesterol	0 mg
Dietary Fiber	3 g
Sodium	66 mg

Source: 1,001 Delicious Desserts for People with Diabetes

by Sue Spitler with Linda Eugene, R.D., C.D.E., , and Linda R. Yoakam, R.D., M.S.

 

Serves: 10

 

½ cup Dutch process cocoa	2 oz unsweetened, or bittersweet
¾ cup packed light brown sugar	chocolate, chopped
3 tbsp flour	2 oz semisweet chocolate, chopped
2 tsp instant expresso powder	1 egg
1/8 tsp salt	3 egg whites
Pinch pepper	1/8 tsp cream of tartar
¾ cup fat-free milk	1/3 cup granulated sugar
1 tsp vanilla	Rich Chocolate Frosting (recipe

                                                          follows)

 

Combine cocoa, brown sugar, flour, coffee granules, salt, and pepper in medium saucepan; gradually stir in milk and vanilla to make smooth. Heat over medium heat, stirring frequently, until mixture is hot and sugar dissolved (do not boil).

 

Remove saucepan from heat; add chocolate, stirring until melted. Whisk about ½ cup chocolate mixture into egg; whisk egg mixture back into saucepan. Cool to room temperature.

 

In medium bowl, beat egg whites until foamy; add cream of tartar and beat to soft peaks. Continue beating, gradually adding sugar until stiff, but not dry, peaks form. Stir about ¼ if the egg whites into cooled chocolate mixture; fold chocolate mixture into remaining egg whites.

 

Lightly grease bottom and sides of 9-inch round cake pan; line bottom of pan with parchment paper. Pour batter into pan. Place pan in large roasting pan on center oven rack; add 1 inch hot water.

 

Bake cake at 350ºF until just firm when lightly touched, 25 to 30 minutes (do not test with toothpick as cake will still be soft in the center). Cool completely on wire rack; refrigerate, covered, 8 hours or overnight.

 

Loosen side of cake from pan with sharp knife. Remove from pan and peel off parchment. Place on serving plate. Frost top of cake with Rich Chocolate Frosting.

 

 

2-3 tsp margarine, softened	½ tsp vanilla
1 cup powdered sugar	2-3 tbsp fat-free milk
3 tbsp Dutch process cocoa

 

Mix margarine, powdered, sugar, cocoa and vanilla with enough milk to make thin spreadable consistency.

 

Nutrition per Serving		Exchanges	Carb Choices
Calories	251	3 bread	n/a
Fat, total	6.8 g	1 fat
Fat, saturated	3.2 g
Carbohydrates	45.8 g
Protein	4.8 g
Cholesterol	21.7 mg
Dietary Fiber	n/a
Sodium	79 mg