Diabetic Recipe: Pakistani Style Vegetables

1/2 teaspoon olive oil 1 1/2 onions, chopped 3 tablespoons minced garlic 2 whole black peppercorns 1 teaspoon ground ginger 1 1/2 teaspoons garam masala 1 1/2 teaspoons ground turmeric 1 teaspoon paprika 1/2 teaspoon crushed red pepper flakes 1 teaspoon salt 1 cup water, divided 1/2 medium head cabbage, chopped 2 potatoes, peeled and chopped 2 tomatoes, sliced 1 1/2 cups frozen green peas Heat olive oil in a medium saucepan over medium heat, and stir in onions, garlic, and peppercorns. Saute until onions are tender. Mix in ginger, garam masala, turmeric, paprika, red pepper flakes, and salt. Stirring constantly, cook until onions are thoroughly coated with the seasonings. Stir 1/4 cup water into the saucepan. Mix in cabbage, potatoes, tomatoes, and remaining water. Increase heat to medium-high. Continue to cook, stirring often, until all vegetables are tender, about 20 minutes. Stir in the peas during the last 5 minutes of cooking. Amount Per Serving  Calories: 207 | Total Fat: 1.6g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 207

Total Fat: 1.6gCholesterol: 0mgSodium: 680mgTotal Carbs: 43.5g    Dietary Fiber: 10.1gProtein: 8.3g

Diabetic Recipes: Chocolate-Banana Tofu Pudding

1 banana, broken into chunks1 (12 ounce) package soft silken tofu1/4 cup confectioners' sugar5 tablespoons unsweetened cocoa powder3 tablespoons soy milk1 pinch ground cinnamonPlace the banana, tofu, sugar, cocoa powder, soy milk, and cinnamon into a blender. Cover, and puree until smooth. Pour into individual serving dishes, and refrigerate for 1 hour before serving. Amount Per Serving  Calories: 124 | Total Fat: 3.5g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 124

Total Fat: 3.5gCholesterol: 0mgSodium: 12mgTotal Carbs: 21.2g    Dietary Fiber: 3.3gProtein: 6.1g VIEW DETAILED NUTRITION
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Diabetic Recipes: Cranberry Salad II | Submitted By: Barrett

1 (12 ounce) package fresh cranberries2 large oranges, peeled and seeded2 apples, cored and chopped1/2 cup chopped walnuts2 tablespoons honeyIn a food processor, combine the cranberries and oranges. Coarsely chop until mixed; place in salad bowl. Add apples to the food processor and coarsely chop. Combine apples with cranberry and orange mixture. Add chopped nuts to fruit mixture, stir and sweeten to taste. Refrigerate and serve chilled. Amount Per Serving  Calories: 109 | Total Fat: 4.4g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 9

Amount Per Serving

Calories: 109

Total Fat: 4.4gCholesterol: 0mgSodium: 1mgTotal Carbs: 18.3g    Dietary Fiber: 3.9gProtein: 1.6g VIEW DETAILED NUTRITION
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Diabetic Recipes: Baked Sweet Potato Sticks | Submitted By: Christine L.

1 tablespoon olive oil1/2 teaspoon paprika8 sweet potatoes, sliced lengthwise into quartersPreheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet. In a large bowl, mix olive oil and paprika. Add potato sticks, and stir by hand to coat. Place on the prepared baking sheet. Bake 40 minutes in the preheated oven. Amount Per Serving  Calories: 132 | Total Fat: 1.9g | Cholesterol: 0mg

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Diabetic Recipes: Florentine Tomato Soup | Submitted By: Morris

1 teaspoon olive oil1/2 cup chopped green bell pepper1/2 cup chopped onion1 clove garlic, minced1 (14.5 ounce) can diced tomatoes1 1/2 cups water1 tablespoon minced fresh basil1 teaspoon chicken bouillon granules1/4 teaspoon ground black pepper1 (10 ounce) package frozen chopped spinach, thawedIn a large saucepan over medium heat, cook bell pepper, onion and garlic in oil until tender. Stir in tomatoes, water, basil, bouillon and black pepper. Bring to a boil, then reduce heat and simmer 10 minutes. Stir in spinach and cook 5 to 7 minutes more. Amount Per Serving  Calories: 54 | Total Fat: 1.3g | Cholesterol: < 1mg

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Diabetic Recipes: Dill Gazpacho | Submitted By: Amy

6 medium ripe tomatoes, finely chopped2 cucumbers, peeled and finely chopped1 onion, finely chopped1 green bell pepper, finely choppedjalapeno pepper, seeded and minced1 large lemon, juiced1 tablespoon balsamic vinegar2 teaspoons olive oil1 teaspoon kosher salt1/2 teaspoon ground black pepper1/4 cup chopped fresh dillIn a large bowl, stir together tomatoes, cucumber, onion, bell pepper, and jalapeno pepper. Season with lemon juice, balsamic vinegar, olive oil, salt and pepper. In a blender or food processor, puree half of the mixture until smooth. Return to bowl, stir in dill and mix well. Cover and chill for at least one hour before serving. Amount Per Serving  Calories: 58 | Total Fat: 2g | Cholesterol: 0mg

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This looked and smelled fantastic while I was preparing it! My husband doesn't like vegetable chunks, so I pureed the entire thing. I don't recommend that. I didn't like the texture without the vegetable chunks. Also, it was an unappealing brown color because of the red of the tomatoes combined with the green of the bell pepper. It seems like a red or yellow bell pepper would give this a more attractive color. Anyway, my husband decided that the gazpacho smelled hideous and he wouldn't eat it, so it's all mine. It tasted great as a puree, but I added some chunks back in to improve the texture, and it's terrific! If I make it again, though, I'll try it as a salad without pureeing at all. UPDATE: I did make this again as a salad. It was delicious, but there was a lot of liquid in the bottom of the bowl, so I guess it does need to be partially pureed to incorporate that liquid. Was this review helpful? [ YES ]
13 users found this review helpful This looked and smelled fantastic while I was preparing it! My husband doesn't like vegetable... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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