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| *Women health>>>Diabetes |
Please, I need recipes for something nice for people with diabetes? |
Please, I need recipes for something nice for people with diabetes? I understand, i have diabetics in my family and i love to cook for them heres a web site that i use Hope this works ^i^ Source(s): http://lifestyle.msn.com/foodandentertai... Karen, you should be able to access a Diabetic website and from there access a link to recipes. I just type in 'diabetic.com'...it will usually take you to a list of websites. My mother and sister in law are both diabetic and have done this. They also use artificial sweetner in all their recipes! Hope this helps. chicken with rice or boiled potatoes and veges fresh fruit with natural yogurt and honey my hubby diabetic and loves this very satisfying and filling to if they don't like chicken try smoked fish instead Here are a few of my favorites for simple easy Diabetic Desserts CHOCOLATE BANANA MOUSSE ======================= (Yield: 8 servings) Ingredients: ------------ 1-oz. sq. (28-g sq.) unsweetened chocolate 1 cup (250 mL) evaporated skim milk 3 tblsp (45 mL) granulated sugar replacement 2 egg yolks 1/4 tsp (1 mL) salt 1 tsp (5 mL) vanilla extract 2 bananas (sliced) Instructions: ------------- Combine chocolate, 1/4 cup ( 60 mL) of the milk and the sugar replacement in top of double boiler. (Chill remaining milk in freezer.) Cook and stir over simmering water until chocolate melts. Pour amount of hot chocolate mixture over egg yolks and beat well. Pour egg mixture into chocolate mixture on top of double boiler. Stir in salt. Cook and stir over hot water until mixture thickens. Cool completely. Scrape cold or slightly frozen milk into mixing bowl and beat until very stiff. Fold chocolate mixture into stiffly beaten milk. Fold in vanilla and banana slices. Spoon into mould, freezer tray or individual cups and freeze until firm. Exchange 1 serving: 1 bread, 1 fat Calories 1 serving: 69 CHOCOLATE BUTTER CREAMS ======================= (Yield: 30 creams) Ingredients: ------------ 3-oz. pkg. (90g pkg) cream cheese (softened) 2 tblsp (30 mL) skim milk 1 1/2 tsp (7 mL) white vanilla extract 1 cup (250 mL) powdered sugar replacement 1 recipe Semisweet Dipping Chocolate Instructions: ------------- Beat cream cheese, milk and vanilla until fluffy; stir in powdered sugar replacement. Form into 30 balls and dip each one in chocolate. Exchange 1 cream: 1/4 low-fat milk Calories 1 cream: 31 CINNAMON COOKIES ================ (Yield: 20 cookies) Ingredients: ------------ 2 eggs 2 tblsp (30 mL) water 5 tsp (25 mL) granulated sugar replacement 1 tsp (5 mL) cinnamon 1 1/2 cup (375 mL) flour 1/2 tsp (2 mL) baking soda 1/4 tsp (1 mL) salt Instructions: ------------- Beat eggs and water until light and fluffy. Beat in sugar replacement and cinnamon. Combine flour, baking soda and salt in sifter; sift half of the dry ingredients over egg mixture. Fold to completely blend. Repeat with remaining dry ingredients. Drop by teaspoonfuls onto greased cookie sheets, 2 to 3 inches (1 cm) apart. Bake at 375 degrees F (190 C) for 10 to 12 minutes. Exchange 1 cookie: 1/2 bread Calories 1 cookie: 41 DOUBLE FUDGE BALLS ================== (Yield: 60 balls) Ingredients: ------------ 1/3 cup (90 mL) margarine (soft) 3 tblsp (45 mL) evaporated skimmed milk dash salt 1 tsp (5 mL) vanilla extract 1/4 cup (60 mL) cocoa 1 cup (250 mL) Powdered Sugar Replacement 1 recipe Semisweet Dipping Chocolate Instructions: ------------- Cream together margarine, milk, salt and vanilla until fluffy. Stir in cocoa and sugar replacement. Knead or work with hands until dough is smooth, and form dough into 60 small balls. Dip balls in chocolate, cool completely; dip again and cool. Exchange 1 ball: 1/3 bread 1/2 fat Calories 1 ball: 50 PEANUT BUTTER COOKIES ===================== (Yield: 42 cookies) Ingredients: ------------ 1/4 cup (60 mL) margarine 1/4 cup (60 mL) creamy peanut butter 2 tblsp (30 mL) granulated sugar replacement 1 egg 1/4 cup (60 mL) water 1 tsp (5 mL) vanilla extract 1 1/2 cup (375 mL) flour 1 tsp (5 mL) baking soda 1/2 tsp (2 mL) baking powder Instructions: ------------- Cream together margarine, peanut butter and sugar replacements. add egg, water and vanilla, beating until fluffy. Combine flour, baking soda and baking powder in sifter and sift dry ingredients into creamed mixture. Stir to blend completely. Chill thoroughly, at least 2 hours or overnight. Drop by teaspoonfuls onto lightly greased cookie sheets, 2 to 3 in. (5 to 7 cm) apart. Press flat with a floured bottom of a small glass. Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes. Exchange 1 cookie: 1/3 bread Calories 1 cookie: 34 SEMISWEET DIPPING CHOCOLATE ( you can coat any of the cookies in this yummy sauce to really make them special) =========================== (Yield: 1 cup (250 mL)) Ingredients: ------------ 1 cup (250 mL) nonfat dry milk powder 1/3 cup (90 mL) cocoa 2 tblsp (30 mL) paraffin wax 1/2 cup (125 mL) water 1 tblsp (15 mL) liquid shortening 1 tblsp (15 mL) liquid sugar replacement Instructions: ------------- Combine milk powder, cocoa and wax in food processor or blender; blend to soft powder. Pour into top of double boiler and add water, stirring to blend. Add liquid shortening. Place over hot (not boiling) water, and cook and stir until wax pieces are completely dissolved and mixture is thick, smooth and creamy. Remove from heat. Stir in sugar replacement and let cool slightly. Dip candies according to recipe. Shake off excess chocolate. Place on very lightly greased waxed paper and allow to cool completely. (If candies do not remove easily, slightly warm the waxed paper over electric burner or with clothes iron.) Store in a cool place. CHICKEN CASSEROLE 100g/31/2oz lean smoked back bacon, chopped 4 small skinless chicken breasts 1 large onion, chopped 2 cloves garlic, crushed 2 green peppers, seeded and chopped 2 tablespoons fresh marjoram 1 x 400g can chopped tomatoes 150ml/1/4 pint chicken stock 1 x 420g can borlotti beans, drained and rinsed 2 tablespoons tomato puree salt and freshly ground black pepper InstructionsHeat a large non-stick saucepan, add the bacon and fry for 2-3 minutes until beginning to crisp. Remove from the pan, then add the chicken and brown on each side. Add the onion, garlic and peppers and continue to fry for 2-3 minutes. Return the bacon to the pan with all the remaining ingredients, stir well, bring to the boil cover and simmer gently for 40-45 minutes. Serve with vegetables and mashed potato (just add milk to mash and not butter or margarine) . EASTER CHICKEN 1 x 2kg/4lb8oz chicken A good handful of fresh herbs (the more hardy ones such as rosemary and thyme are a better choice) 1 lemon, halved 300m/1/2 pint good chicken stock (boiling) salt and freshly ground black pepper InstructionsPreheat the oven to 200掳C/400掳F/gas mark 6. Place the chicken onto a rack and place over a roasting tin, squeeze the lemon over the bird and place the lemon shells in the cavity of the bird. Place some of the herbs on top of the bird and place the remaining herbs into the cavity. Season well. Pour the stock into the roasting tin then place in the oven and cook for 20 minutes per pound plus 20 minutes, topping up the stock if necessary. Remove the skin and serve with plenty of vegetables and potatoes. CHRISTMAS PUDDING 100g/3陆oz vegetarian suet 50g/1戮oz self-raising flour 100g/3陆oz fresh white breadcrumbs 1 teaspoon ground mixed spice 200g/7oz dark soft brown sugar 450g/1lb mixed dried fruits eg raisins, sultanas, currants 100g/3陆oz ready-to-eat dried apricots 50g/1戮oz blanched almonds chopped 1 medium eating apples, peeled cored and grated grated rind and juice 1 orange 2 tablespoons brandy 6 tablespoons stout 2 eggs, beaten InstructionsIn a large bowl mix together the suet, flour, breadcrumbs, spice and sugar. Stir through the mixed fruit, apricots, almonds and the apple. In a separate bowl beat together the orange, brandy, stout and egg. Stir into the other ingredients. Mix well. Spoon into (lightly greased) 2 x 600ml(1pint) pudding bowls or 8 small 6oz/175g moulds, cover with greaseproof, secure with string and leave overnight. Place the puddings in a large saucepan and add enough boiling water to come one third up the side of the puddings. Cover and steam the large puddings for 5-6 hours and the little puddings for 3 hours, ensuring the pan does not boil dry. Cool and store until required. To heat before serving, steam the large puddings for 2 hours or the small puddings for 陆 hour then serve. Enjoy. YOU CAN GET SOME GREAT RECIPES FROM THE SITE BELOW EVEN A COOK BOOK www.diabetes.org.uk |
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