Diabetic Recipes can be just as tasty as non-diabetic meals!

DIABETIC RECIPES

I am certainly not a health professional, but I have observed the results that different types of foods have on diabetics. Many in my family have problems with their sugar levels. I have seen it stabilize by cutting the refined sugar and adding fiber.

I have found that by avoiding the white flour products, diabetes becomes more manageable. Substitute whole grains for products such as noodles, spaghetti and macaroni. The whole grain pasta and spaghetti are very common today in the supermarkets, and are affordable.

Beans and whole grain rice are two of my favorite ingredients to add to dishes to increase the fiber. Soak a couple pounds of beans overnight. Cook them until tender. Then divide up into convenient servings. I prefer the one cup size. Store the packages in the freezer and use them as you need to. I do whole grain rice the same way. Cook a large quantity and divide into small packages. Again, I prefer the one cup size.

Diabetic Recipes

OVEN FRIED CHICKEN

• 1 Whole chicken cut into pieces
• ¼ Cup wheat germ
• ¼ Cup mashed potato flakes
• ¼ Cup buttermilk
• ½ Teaspoon paprika
• ½ Teaspoon salt
• ½ Teaspoon garlic salt
• Dash pepper

Preheat oven to 350 degrees. Lightly oil a baking dish or pan.

Sprinkle chicken with salt and pepper and let set in the refrigerator for 1 hour. Combine the wheat germ, potato flakes, garlic and paprika in a plastic bag.

Dip chicken pieces in the buttermilk and shake in the plastic bag with the dry ingredients. Arrange the chicken in the baking dish and bake for about 1 hour or until tender.

Serve with whole grain buttered noodles and a salad.

Diabetic Recipes

BEEF WITH VEGETABLES

• 1 Pound beef stew
• 1 Large green bell pepper, chopped 1 inch pieces
• 1 Large onion, chopped 1 inch pieces
• 3 Cloves fresh minced garlic
• ½ Pound fresh mushrooms, halved
• 1 Large fresh tomato, chopped
• 1 Tablespoon fresh basil, chopped
• Salt & pepper to taste

Cook beef stew until tender and then add the green pepper, onion, garlic, mushrooms, basil, salt and pepper. Stir all ingredients together and cook for another 30 minutes. Stir in the chopped tomato and serve over whole grain rice.

Diabetic Recipes

PUMPKIN PIE

• 1 (9 inch) Unbaked pastry shell
• 2/3 Cup instant nonfat dry milk
• 1 ¼ Cups water
• 3 Eggs, beaten
• 1 Can (15 ounces) pumpkin
• Artificial sweetener equaling ¾ cup sugar
• 1 ¼ Teaspoon cinnamon
• Pinch salt
• ½ Teaspoon nutmeg
• 1/8 Teaspoon cloves

Preheat oven to 400 degrees.

Combine water and dry milk in a mixing bowl. Add remaining ingredients and beat well. Pour into a pastry shell. Bake for 50 to 60 minutes, until a knife edge inserted comes out clean. Cool before cutting.

Diabetic Recipes

BANANA NUT BREAD

• 4 Mashed bananas
• 1Tablespoon granulated artificial sweetener
• 2 Eggs
• 1 Cup sifted whole wheat flour
• ¾ Cup sifted cake flour
• 3 Teaspoons baking powder
• ¼ Teaspoon salt
• ½ Cup chopped nuts

Preheat oven to 350 degrees. Grease and lightly flour 9x5x3 inch loaf pan.

Sprinkle sweetener over bananas and stir until dissolved. Add eggs and blend well with bananas. Add the dry ingredients and nuts to the banana mixture and blend well. Pour into prepared pan and bake for 25 minutes. Lower the heat to 300 degrees and bake another 35 minutes or until done.

APPLESAUCE CUPCAKES

• ½ Cup butter
• 1 Egg
• 2 Teaspoons Sweet & Low
• 1 ¾ Cup flour (mix with a whole grain)
• 1 Teaspoon baking soda
• ¼ Teaspoon salt
• 1 Teaspoon cinnamon
• ½ Teaspoon nutmeg
• ¼ Teaspoon cloves
• ¼ Teaspoon ginger
• 1 Cup unsweetened applesauce
• 2 Teaspoons vanilla
• 1/3 Cup raisins
• 1/3 Cup chopped nuts

Preheat oven to 350 degrees. Line cupcake tin with paper liners.

Add eggs and sweetener to soft butter and beat until fluffy. Sift together all the dry ingredients and add alternately with the applesauce to the butter mixture. Add vanilla, raisins and nuts and blend well. Pour into cupcake tins 2/3 full. Bake for 15 to 20 minutes or until tester comes out clean.

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