Thanks all for the repost to my post and the support and i will keep on
posting the recipes i find and that i think are really tasty and easy to
make and follow

Susan
"Susan" > wrote in message
...
> These recipes are from the diabeticgoumet.com website I have not tried
them
> yet but they seem very interesting to try.
>
> Susan
>
> SALSA BEAN DIP
>
> Yield: 14 servings (2 tablespoons each)
> Source: "The Diabetes Snack, Munch, Nibble, Nosh Book"
> Book Info: http://diabeticgourmet.com/book_archive/details/1.shtml
>
> INGREDIENTS
>
> - 3/4 cup mild or medium thick and chunky salsa
> - 1 (19 ounce) can cannellini beans, rinsed and drained
> - 1 teaspoon lemon juice
> - 1 teaspoon dark brown chili powder (or to taste)
> - 1 teaspoon ground cumin
> - 1/8 teaspoon salt
>
> DIRECTIONS
>
> Place the salsa in a sieve over a large bowl. Tap the sieve occasionally
to
> help the salsa drain until the chunky part remains in the sieve, about 3
to
> 4 minutes. Discard the liquid.
>
> In the bowl, mash the beans slightly with a fork.
>
> Add the chunky portion of the salsa, lemon juice, chili powder, and cumin.
> Stir until combined. Transfer to a serving bowl.
>
> Serve at once or cover and refrigerate for several hours. Serve with baked
> corn chips. Leftover dip will keep in the refrigerator for 3 to 4 days.
>
> Nutritional Information Per Serving (2 tablespoons):
> Calories: 36, Fat: 0 g, Cholesterol: 0 mg, Sodium: 74 mg,
> Carbohydrate: 7 g, Dietary Fiber: 2 g, Sugars: 0 g, Protein: 2 g
> Diabetic Exchanges: 1/2 Starch
>
> INGREDIENTS
>
> - Butter-flavored vegetable cooking spray
> - 2 green onions and tops, sliced
> - 2 cloves garlic, minced
> - 2 medium yellow squash, sliced
> - 2 ounces snow peas, strings trimmed
> - 2 tablespoons finely chopped lovage or tarragon
> - Salt and pepper to taste
>
> DIRECTIONS
>
> Spray a large skillet with cooking spray; heat over medium heat until hot.
> Saute green onions and garlic 2 to 3 minutes.
>
> Add squash, snow peas, and lovage to skillet; spray with cooking spray and
> cook over medium heat until vegetables are crisp-tender, about 5 minutes.
> Season to taste with salt and pepper.
>
> Nutritional Information Per Serving (1/4 of recipe):
> Calories: 27, Fat: 0.3 g, Cholesterol: 0 mg,
> Sodium: 2 mg, Protein: 1.4 g, Carbohydrate: 5.7 g
> Diabetic Exchanges: 1 Vegetable
>
> GRAPEFRUIT COMBO SALAD
>
> Yield: 4 servings (1 cup per serving)
> Source: "The Diabetes Food and Nutrition Bible"
> Book Info: http://www.diabeticgourmet.com/book_...tails/11.shtml
>
> INGREDIENTS
>
> - 1 medium grapefruit, peeled and sectioned
> - 1 medium orange, peeled and sectioned
> - 1 medium red onion, sliced very thinly
> - 1 small apple, diced
>
> Dressing:
>
> - 1/4 cup orange juice
> - 1 tablespoon sugar
> - 2 tablespoons red wine vinegar
> - Salt and pepper to taste
>
> DIRECTIONS
>
> Combine the grapefruit, orange, red
> onion, and apple in a salad bowl.
>
> Whisk together the dressing ingredients. Pour
> over the salad, and chill salad for 1 hour.
>
> Drain any excess liquid and serve over lettuce
> leaves if desired.
>
> Nutritional Information Per Serving (1 cup):
> Calories: 89, Fat: 0 g, Cholesterol: 0 mg, Sodium: 1 mg,
> Carbohydrate: 22 g, Dietary Fiber: 3 g, Sugars: 18 g, Protein: 1 g
> Diabetic Exchanges: 1-1/2 Fruit
>
>
>