Welcome to our Diabetic Menu’s, there will be plenty of choice for you to enjoy…
BROCCOLI & CHEESE POTATOES
2 baked potatoes
2 tsp. margarine
2 tsp. cornstarch
1/2 c. skim milk
1/8 tsp. dry mustard
4 oz. cheddar cheese, grated
2 c. cooked broccoli
Bake potatoes until done. Cook broccoli in salt water until tender.
Melt margarine in saucepan. Add cornstarch, milk and dry mustard;
cook until thick. Then stir in cheese until it melts. Stir in broccoli.
Split potatoes and top with broccoli mixture. 4 servings. Exchanges:
1 serving = 1 vegetable, 1 high fat meat, 1 1/4 bread and 1/2 fat.
Calories = 241 per serving. Fat = 11.5 grams. Protein = 12.5 grams.
Carbohydrate = 24 grams.
CHICKEN BREASTS WITH CARROT AND ZUCCHINI STUFFING
2 small (whole) skinless, boneless chicken breasts
1 c. carrots, shredded (about 2 sm.)
1 c. zucchini, shredded (about 1 med.)
1 tsp. salt
1/4 tsp. poultry seasoning
1 envelope chicken-flavored bouillon
1/4 c. water
In medium bowl, combine carrots, zucchini, salt and poultry
seasoning. Spoon about 1/2 cup mixture into each pocket (each
breast should open similar to a butterfly); secure with toothpicks. In
place chicken in a Med size skillet, sprinkle with bouillon.
Add water to skillet and cook over medium high heat, heat to boiling.
Reduce heat to low; cover and simmer about 40 minutes or until
chicken is fork tender. Remove toothpicks. Makes 4 servings, 180
calories per serving.
SWEET POTATOES A LA ORANGE
2 lb. sweet potatoes, cooked or 2 lb. vacuum packed sweet potatoes
2 tbsp. margarine, melted
1/2 tsp. ground cinnamon
16 dried apricot halves
Fresh orange slices
Arrange the sweet potatoes in a shallow baking dish. Combine the
margarine and cinnamon. Pour over the potatoes. Arrange the apricot
halves on top. Cover the dish and bake at 425 degrees for about 15
minutes. Add orange slices and serve. 4 servings. Exchanges: 1
bread, 1 fruit, 1 fat; calories: 185; carbohydrates: 23 gm; protein: 3
gm; fat: 7 gm; sodium: 79 mg.
3 c. fresh or frozen unsweetened berries
3 tbsp. cornstarch
1/8 tsp. salt
1/8 tsp. cinnamon
1 c. water
1/2 tsp. vanilla or almond extract
Sugar substitute to equal 1 c. sugar
Combine 1 cup berries, cornstarch, salt, cinnamon, and water in
saucepan. Cook over medium heat until mixture thickens, stirring
constantly. Add vanilla or almond extract, remaining 2 cups berries,
and sugar substitute; mix well. Cool and serve. 6 servings. Amount
1/2 cup. Exchange: 1 fruit.
DIABETIC ORANGE DATE BARS
1 c. chopped dates
1/4 c. sugar
1/3 c. vegetable oil
1/2 c. orange juice
1 c. all purpose flour
1/2 c. chopped pecans
1 1/2 tsp. baking powder
1 tbsp. grated orange rind
Combine dates, sugar, oil and juice in a saucepan. Cook for 5 minutes
to soften dates. Cool. Add remaining ingredients. Spread into an
oiled 8″x8″ baking pan. Bake in 350 degree oven for 25 to 30
minutes. Cool before cutting. Makes 36 bars.
SUGAR-FREE APPLE PIE
4 c. sliced peeled apples
1/2 c. undiluted frozen apple juice concentrate
1 1/2 to 2 tsp. tapioca, cornstarch or flour
1/2 tsp. lemon juice (optional)
1/2 to 1 tsp. cinnamon, nutmeg or apple pie spice
Divide pastry into 2 parts and roll thin to fit an 8 or 9-inch plate. Set
aside. Mix apples, apple juice concentrate, thickener and spice and
stir until apples are well coated. Add lemon juice, if desired, to keep
apples lighter-colored. Taste 1 piece of apple to check the spice. Pour
into the pastry-lined pie pan and top with the second crust or pastry
strips. Seal the edges and cut slits in the top crust to allow steam to
escape. Bake at 425 degrees for 40-45 minutes until golden brown.
Serve warm or cold. NOTE: Apples have some natural pectin, but a
small amount of thickener is necessary to hold the sweet concentrate
of the apples for an even flavor. One serving (including the crust)–
APRICOT UP-SIDE DOWN CAKE
12 frozen apricot halves, thawed
1/2 tsp. lemon juice
1/2 tsp. brown sugar replacement
1/4 tsp. cinnamon
2 slices white bread crumbs
1 tsp. baking powder
Dash of salt
2 eggs, separated
1/3 c. granulated sugar replacement
3 tbsp. hot water
1/2 tsp. vanilla
Preheat oven to 350 degrees. Combine apricots, lemon juice, brown
sugar, and cinnamon. Spread on bottom of non-stick small baking
dish. Combine crumbs, baking powder, and salt. Beat egg yolks.
Gradually beat in sugar until yolks are thick and lemon colored. Beat
in water, bread crumb mixture and extract. Beat egg whites with a
pinch of salt until stiff, not dry. Fold into egg mixture. Spoon over
apricots. Bake for 25 minutes or until cooked throughout. 2 servings.