Diabetes and Recipes

via everyday diabetic

Mexican Spaghetti Casserole 

This hearty Mexican Spaghetti Casserole will fill you up but won't break your efforts to stick to your diabetes diet. Everything about it shouts healthy, and those green chilies give it a wonderful zesty taste. Serves: 8 Cooking Time: 40 min 

What You'll Need: 6 ounces reduced-carb spaghetti 8 ounces fresh mushrooms, sliced 1 cup chopped tomatoes 1 teaspoon garlic powder 1 can (4-ounce) chopped green chilies 1 can (10-ounce) 98% fat-free cream of mushroom soup 1 1/2 cups reduced-fat shredded Cheddar cheese, divided 1 tablespoon chopped fresh cilantro Instructions Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.   In a large pot, cook spaghetti according to package directions; drain. Add the mushrooms, tomatoes, and garlic powder to the pot. Cook over medium heat for 5 to 6 minutes or until soft. Stir in the chilies, soup, 1 cup cheese and cilantro. Return the pasta to the pot and toss until evenly coated. Place spaghetti mixture into prepared dish.   Bake 25 minutes or until heated through. Sprinkle with reaining cheese and bake for 5 to 7 minutes more. Nutritional InformationServings Per Recipe: 8 Amount Per Serving% Daily Value *Calories 141 Calories from Fat 25 Total Fat 2.8g 4 % Saturated Fat 1.1g 6 % Trans Fat 0.0g 0 % Protein 9.3g 19 % Amount Per Serving% Daily Value *Cholesterol 4.5mg 1 % Sodium 427mg 18 % Total Carbohydrates 21g 7 % Dietary Fiber 3.0g 12 % Sugars 1.7g 0 % 
Read more at http://www.everydaydiabeticrecipes.com/Casseroles/Mexican-Spaghetti-Casserole-7452#fgdrYB0QfhR4ARyE.99

Diabetes and Healthier Recipes

Pumpkin Spice Muffins

Photo: Taran Z/Food styling: Suzanne Springer

ingredients

1 cup whole wheat flour
3 tsp. baking powder
2 tsp. ground cinnamon
2 tsp. ground nutmeg
1/4 cup egg substitute
2 Tbsp. Splenda Sugar Blend for Baking
1 cup canned pumpkin
1/2 cup nonfat milk
1/4 cup unsweetened applesauce
1/4 cup raisins or chopped nut

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preparation

Serves 8
Serving Size: 2 muffins

Preheat the oven to 400°F. Line 16 muffin-pan cups with paper liners or spray with nonstick cooking spray. In a large bowl, stir together the flour, baking powder, cinnamon, and nutmeg. In a medium bowl, beat the egg substitute with a whisk. Add the Splenda, pumpkin, milk, and applesauce; stir until well blended. Stir the raisins or chopped nuts into the flour mixture until just blended. Fill the muffin-pan cups 2/3 full. Bake 20 to 25 minutes, or until a wooden toothpick inserted in the center comes out clean. Remove the muffins from the pans. Serve warm or at room temperature.

nutrition

Nutrition Facts
Carbohydrate exchanges 1.5
Amount per Serving
Calories 95
   Calories From Fat 5
Total Fat 0.5 g
   Saturated Fat 0.2 g
   Trans Fat 0 g
Cholesterol 0 mg
Sodium 160 mg
Carbohydrate 20 g
   Dietary Fiber 3 g
   Sugars 6 g
Protein 4 g

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Diabetes and the 4th of July

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Have a jammin' time on the 

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and know just how much you can have

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Chicken Taco Casserole

Sweet pepper and spinach 

bring lots of vitamins A and C to this 

Tex-Mex layered meal in a dish.

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Two-Bean Enchilada Casserole

Get a whopping 10 grams of fiber 

in one serving of this spicy Mexican casserole. 

Enjoy all your favorite Mexican ingredients: 

black beans, pinto beans, tomatoes, cheese, and even a dash of cinnamon!

via Diabetic Living

Diabetes and Breakfast

16 Granola Recipes That Slash Sugar and Fat

Homemade granola, granola bars, and granola parfaits are loaded with fiber, antioxidant-rich fruit, protein and calcium, especially when paired with Greek yogurt or low-fat milk.

via Health

Diabetes and Healthier Recipes

via Diabetic Connect

To make traditional cordon bleu, you layer prosciutto (or other ham) and cheese in between thin slices of chicken or veal, then bread and sauté the whole stack. This quick, easy version keeps the flavors the same, but skips the fussy layering and breading steps. Serve with: Delicata squash and broccoli.

Time: 35 minutes

Ingredients

•               4 boneless, skinless chicken breasts, (1 1/4-1 1/2 pounds), trimmed and tenders removed (see Tip)

•               1/2 teaspoon freshly ground pepper, divided

•               1/4 teaspoon salt

•               1/3 cup shredded Gruyère, or Swiss cheese

•               2 tablespoons reduced-fat cream cheese

•               1/4 cup coarse dry whole-wheat breadcrumbs, (see Note)

•               1 tablespoon chopped fresh parsley, or thyme

•               4 teaspoons extra-virgin olive oil, divided

•               1/4 cup chopped ham, (about 1 ounce)

Directions

1.            Preheat oven to 400°F.

2.            Sprinkle chicken with 1/4 teaspoon pepper and salt. Combine cheese and cream cheese in a bowl. Combine the remaining 1/4 teaspoon pepper with breadcrumbs, parsley (or thyme) and 2 teaspoons oil in another bowl.

3.            Heat the remaining 2 teaspoons oil in a large, ovenproof nonstick skillet over medium heat. Cook the chicken until browned on both sides, about 2 minutes per side. Move the chicken to the center so all pieces are touching. Spread with the cheese mixture, sprinkle with ham, then top with the breadcrumb mixture.

4.            Bake until the chicken is no longer pink in the center and an instant-read thermometer registers 165°F, 5 to 7 minutes.

Tip: It can be difficult to find small chicken breasts. Remove the strip of meat from the underside of a 5- to 6-ounce breast—the “tender,” about 1 ounce of meat—to yield a perfect individual portion. Freeze the tenders and use them in a stir-fry.

Note: We like Ian’s brand of coarse dry whole-wheat breadcrumbs, labeled “Panko breadcrumbs.” Find them in the natural-foods section of large supermarkets. To make your own breadcrumbs, trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. Spread on a baking sheet and bake at 250°F until dry, about 15 minutes. One slice of bread makes about 1/3 cup dry breadcrumbs

Diabetes and Healthier Recipes

If you are going to eat pasta

make it healthy(ier) and tasty

like this

Chicken Romano

The tomato-base sauce used in this recipe makes it lower in calories 

and saturated fat while enhancing the flavor of 

Italian-seasoned breaded chicken breasts.

via DiabeticLivingOnline