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: 4 or 5 

1 lb. lean ground beef	2 tsp minced garlic
¼ cup bread crumbs	1 tsp minced gingerroot
¼ cup chopped green onions	1 egg
(about 2 medium)	2 tbsp water
3 tbsp chopped coriander	2 tbsp hoisin
or parsley	1 tsp sesame oil

2 tbsp hoisin sauce

 

In bowl combine beef, bread crumbs, green oinions, coriander, hoisin sauce, garlic, gingerroot and egg, mix well. Make 4 to 5 burgers.

 

In small bowl bowl whisk together water, hoisin sauce and sesame oil. Brush half of the sauce over top of burgers.

 

Place on greased grill and barbecue, or place on rack on baking sheet and bake for 10 to 15 minutes (or until no longer pink inside). Turn patties once and brush with remaining sauce.

 

Nutrition per Serving		Exchanges	Carb Choices
Calories	292	3 medium-fat meat	n/a
Fat, total	18 g	½ fat
Fat, saturated	7 g	2/3 other
Carbohydrates	10 g	carbohydrates
Protein	21 g
Cholesterol	100 mg
Dietary Fiber	1 g
Sodium	305 mg

Source: Diabetes Comfort Food

by Johanna Burkhard

 

Serves: 8 

1 pkg (10 oz) fresh baby spinach,	1½ cups seedless cucumber,
stemmed and coarsely chopped	halved lengthwise and sliced
(about 8 cups)	1 small red onion, thinly sliced
1½ cups sliced mushrooms	1/3 cup dark raisins
2 cups peeled shredded carrots

 

DRESSING 

 

In a serving bowl, layer one-third of the chopped spinach, all the sliced mushrooms, another one-third of the spinach, all of the shredded carrots, then remaining spinach. Layer cucumbers, onion and raisins, over top. Cover and refrigerate for up to 4 hours.

 

Dressing: In a bowl, whisk together oil, lime juice, honey, mustard, cumin, garlic, salt and pepper. Just before serving, drizzle over salad and toss gently.

 

Nutrition per Serving		Exchanges	Carb Choices
Calories	122	1 vegetable	n/a
Fat, total	7 g	½ fruit
Fat, saturated	1 g	1½ fat
Carbohydrates	14 g
Protein	2 g
Cholesterol	0 mg
Dietary Fiber	2 g
Sodium	220 mg

Source: Diabetes Comfort Food

by Johanna Burkhard

 

Serves: 4 

1 Vidalia onion

1 red bell pepper

1 yellow bell pepper

3 small zucchini

 

DRESSING 

2 tbsp olive oil	1 tbsp finely chopped parseley
1 tbsp balsamic vinegar	or thyme leaves
1 red wine vinegar	½ tsp salt
1 tsp Dijon mustard	½ tsp freshly ground black
1 large clove garlic, minced	pepper

 

Preheat barbecue, sprayed with vegetable cooking spray.

 

Slice onion into four rounds; insert small bamboo skewers through slices to prevent them from falling apart when grilling. Cut peppers into quarters; remove ribs and seeds. Cut zucchini crosswise into halves and then cut each piece in half lengthwise. Arrange vegetables on a baking sheet.

 

Dressing: In a bowl, combine oil, vinegars, mustard, garlic, parsley, rosemary, salt and pepper. Brush vegetables with vinaigrette and let marinate at room temperature for 30 minutes or for up to 4 hours.

 

Place on grill over medium-high heat; grill for 12 to 15 minutes, turning occasionally; remove vegetables as they become tender-crisp. Transfer to a serving platter; serve warm or at room temperature.

 

Nutrition per Serving		Exchanges	Carb Choices
Calories	72	½ fat	n/a
Fat, total	4 g	2 vegetable
Fat, saturated	0 g
Carbohydrates	10 g
Protein	1 g
Cholesterol	0 mg
Dietary Fiber	2 g
Sodium	165 mg

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: 6  

1½ lbs swordfish steaks

1 tsp vegetable oil

 

 

Brush fish with 1 teaspoon of oil on both sides. Barbecue or bake fish for 10 minutes per inch thickness, or until it flakes easily when pierced with a fork.

 

Meanwhile, in bowl combine mango, red peppers, green peppers, red onions, coriander, lemon juice, olive oil and garlic; mix thoroughly. Serve over fish.

 

Nutrition per Serving		Exchanges	Carb Choices
Calories	219	3½ very lean meat	n/a
Fat, total	8 g	1 fat
Fat, saturated	2 g	1/3 fruit
Carbohydrates	12 g	1 vegetable
Protein	26 g
Cholesterol	49 mg
Dietary Fiber	2 g
Sodium	111 mg