Satisfy that Sweet Tooth

Yes - Diabetics can enjoy their desserts and treats! And there are many to choose from. » Check out the Recipes » »

Enjoy Family Traditions

Many of the family favorite creations can easily be adapted to fit your diabetic lifestyle. Being diabetic doesn\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\'t mean you have not choice - it simply means you have to make a wise choice. » Check out the Recipes » »

We are in this together!

Being diabetic does not mean you are the alone in the kitchen! There are a lot of creative minds working to provide wonderful meals. » Check out the Recipes » »

Not Alone

Feel all alone in the world? Just because you are a diabetic? It does not have to be that way – there are lots of us here to support you! » Check out the Recipes » »

Natures Goodness

Discover the satisfying tastes that come from the goodness of the earth as we enjoy our fruits and vegetables every day! » Check out the Recipes » »


Greek Chicken

What a classic!

Prep: 20 min. | Cook Time: 40-50 minutes | Servings: 4

1 pound boneless chicken
1/2 cup crumbled feta cheese (3 grams of carbs)
1/2 tsp dried oregano (0.5 grams of carbs)
1 tbsp lemon juice (1.3 grams of carbs)
1 tbsp oil
salt and pepper to taste
1 cup chicken broth
1/2 cup tomato diced (5.8 grams of carbs)
1 cup fresh spinach (2.4 grams of carbs)

Flatten chicken by putting it between two pieces of parchment paper or plastic wrap and flattening it with a heavy cast iron pan or a meat pounder/mallet.

Combine the feta cheese, lemon juice and oregano.  Spread over chicken.  Fold chicken to enclose filling; secure with a toothpick.

Heat oil in a skillet until hot.  Add chicken and cook until golden brown.

Mix chicken broth, tomato and spinach.  Add to skillet, heat to boiling.

Reduce heat to low; cover and simmer 8-10 minutes. Serve.

Carbohydrates: 3.2 g;
Original Source:  Mary on the DC of Taste of Home

Red Cabbage Coleslaw

A great side dish for any meal.

Prep: 15 min. | Servings: 4

1/2 pound red cabbage, shredded or grated
3 medium carrots, grated
3 green onions, trimmed and sliced
1/2 cup low-fat mayonnaise

Simply mix all ingredients together in a bowl and serve.  If you are not eating this immediately, cover the bowl and keep it in the refrigerator until it is ready to serve.

Calories: 125;  Fat: 8 g; Carbohydrates: 14 g; Protein: 2 g;
Cholesterol: 0 mg; Fiber: 3 g; Sodium: 236 mg;

Diabetes Food Choices: 1 Vegetable; 1 1/2 Fats

Original Source:   ”Great Healthy Food: Diabetes” by Azmina Govindji

Diabetic Chicken Macaroni

Comfort food at it’s best.

Prep: 15 min. | Cook Time: 30 min. | Servings: 4

1 can (10-3/4 ounces) condensed, low-fat cream of mushroom soup, undiluted
1 can (4 ounces) chopped green chilies
1/2 cup low-sodium, low-fat chicken broth
1/2 cup finely chopped onion
1/2 teaspoon pepper
2 cups cooked elbow macaroni
1 cup cubed cooked chicken
1 cup (4 ounces) shredded reduced-fat cheddar cheese

In a bowl, combine the first five ingredients.  Fold in the macaroni and chicken.

Transfer to a greased 1-1/2-qt. baking dish; sprinkle with cheese.

Bake, uncovered, at 350°F for 30 minutes or until bubbly.

NUTRITIONAL ANALYSIS per serving (1/4 the recipe):
Calories: 268;  Fat: 8 g; Carbohydrates: 31 g; Protein: 19 g;
Cholesterol: 40 mg; Fiber: 4 g; Sodium: 420 mg;

Diabetes Food Choices: 2 Starch; 2 Lean meat

Original Source:   Imspecl on the DC of Taste of Home

Buffalo Chicken Bites

Simple and tasty

Prep: 15 min. | Cook Time: 8-10 min. | Servings: 8 (3 skewer each)

3 tablespoons trans-fat-free margarine
2 tablespoons hot pepper sauce, or more, to taste
1 teaspoon canola oil
3 (6-ounce) boneless, skinless chicken breasts, cut into 24 (1-inch) cubes
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
3 celery stalks, cut into 24 (1-inch) pieces
Blue Cheese Dipping Sauce (store bought)

Cut chicken breasts and celery into 24 (1-inch) pieces.

Melt margarine in a medium nonstick saucepan. Whisk in pepper sauce and cook for 1 to 2 minutes, or until slightly thickened; set aside.

Heat oil in a large nonstick skillet over medium-high heat. Season chicken with salt and pepper, add to pan, and cook, turning occasionally, until browned on all sides, about 6 minutes.

Add margarine mixture to pan and gently toss chicken until well coated, 1 to 2 minutes.  Remove chicken from pan and skewer each cube with a toothpick.

Skewer 1 piece of celery at the base of each.  Arrange on a platter and serve with dip.

Calories: 150;  Fat: 9 g; Carbohydrates: 1 g; Protein: 16 g;
Fiber: 0 g; Sodium: 250 mg;
Original Source:   Mary on the DC of Taste of Home

Mexican Bean Salad

Great make ahead idea.  Gotta love anything that makes those last minute rushes easier to handle.

Prep: 15 min. | Cook Time: 2 hours or overnight in the fridge | Servings: 4-6

1 can (16-ounces) green beans, drained
1 can (15-ounces) garbanzos, drained
1 can (15-ounces) pinto beans, drained
1 small red onion, sliced
1 cup thick and chunky salsa
1/4 cup lime juice
1/8 tsp. black pepper

In large bowl, combine all types of beans and onion.

Stir in salsa, lime juice and pepper. Cover and refrigerate at least 2 hours.

NUTRITIONAL ANALYSIS:  Not available for this recipe.
Original Source:   Mary on the DC of Taste of Home

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