Home |
Search |
Today's Posts |
|
Diabetic (alt.food.diabetic) This group is for the discussion of controlled-portion eating plans for the dietary management of diabetes. |
Reply |
|
LinkBack | Thread Tools | Display Modes |
|
|||
|
|||
I would like to post some recipes for diabetics
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 |
|
|||
|
|||
I would like to post some recipes for diabetics
Salsa Bean dip with 74 carbs?
That many carbs in one dish would put me in the hospital. Hey susan, do me a favor. Test the recipies on yourself and check your blood with your meter before posting any more death potions. PJ "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 > > > |
|
|||
|
|||
I would like to post some recipes for diabetics
"Peanutjake" > wrote in message ... > Salsa Bean dip with 74 carbs? > That many carbs in one dish would put me in the hospital. > > Hey susan, do me a favor. Test the recipies on yourself and check your blood with your meter before > posting any more death potions. > > PJ > > 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 Carbohydrate = 7 grams per 2 tablespoon serving Sodium = 74 mg |
|
|||
|
|||
I would like to post some recipes for diabetics
"Peanutjake" > wrote in message ... > Salsa Bean dip with 74 carbs? > That many carbs in one dish would put me in the hospital. > > Hey susan, do me a favor. Test the recipies on yourself and check your blood with your meter before > posting any more death potions. Somebody bought me that book as a gift. The recipes are supposed to be snacks. There's not a thing in that book I could eat! All have WAY too many carbs. And I'm not a low carber. -- Type 2 http://users.bestweb.net/~jbove/ |
|
|||
|
|||
I would like to post some recipes for diabetics
Thanks for the recipes, the salsa bean dip is only 7 carbs, I'll try them
Patty "DLynch" > wrote in message ... > > "Peanutjake" > wrote in message > ... > > Salsa Bean dip with 74 carbs? > > That many carbs in one dish would put me in the hospital. > > > > Hey susan, do me a favor. Test the recipies on yourself and check your > blood with your meter before > > posting any more death potions. > > > > PJ > > > 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 > > Carbohydrate = 7 grams per 2 tablespoon serving > Sodium = 74 mg > > |
|
|||
|
|||
I would like to post some recipes for diabetics
With all recipes... be sure to note the serving size.
The bean dip is 7g for 2 Tablespoons. Jennifer Patty P. wrote: > Thanks for the recipes, the salsa bean dip is only 7 carbs, I'll try them > Patty > "DLynch" > wrote in message > ... > >>"Peanutjake" > wrote in message ... >> >>>Salsa Bean dip with 74 carbs? >>>That many carbs in one dish would put me in the hospital. >>> >>>Hey susan, do me a favor. Test the recipies on yourself and check your >> >>blood with your meter before >> >>>posting any more death potions. >>> >>>PJ >>> >>>>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 >> >>Carbohydrate = 7 grams per 2 tablespoon serving >>Sodium = 74 mg >> >> > > > |
|
|||
|
|||
I would like to post some recipes for diabetics
It didn't say 74 carbs. That was sodium. It was 7 carbs. You owe the lady
an apology. "Peanutjake" > wrote in message ... > Salsa Bean dip with 74 carbs? > That many carbs in one dish would put me in the hospital. > > Hey susan, do me a favor. Test the recipies on yourself and check your blood with your meter before > posting any more death potions. > > PJ > > "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 > > > > > > > > |
|
|||
|
|||
I would like to post some recipes for diabetics
Sorry i did not mean to post any death threating recipes I dont think it was
really that bad in the carbs. Susan "Peanutjake" > wrote in message ... > Salsa Bean dip with 74 carbs? > That many carbs in one dish would put me in the hospital. > > Hey susan, do me a favor. Test the recipies on yourself and check your blood with your meter before > posting any more death potions. > > PJ > > "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 > > > > > > > > |
|
|||
|
|||
I would like to post some recipes for diabetics
I hope i did not make anyone mad at me for the post. I was just trying to
add something to the newsgroup. 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 > > > |
|
|||
|
|||
I would like to post some recipes for diabetics
Susan..... you have nothing to apologize for
you gave 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 what more can a person ask for?? i think Peanut Jake jumped the gun and misread something...... i'm sure he will apologize for his blasting you -- Join us in the Diabetic-Talk Chatroom on UnderNet /server irc.undernet.org --- /join #Diabetic-Talk More info: http://www.diabetic-talk.org/ "Susan" > wrote in message news > Sorry i did not mean to post any death threating recipes I dont think it was > really that bad in the carbs. > > Susan > "Peanutjake" > wrote in message > ... > > Salsa Bean dip with 74 carbs? > > That many carbs in one dish would put me in the hospital. > > > > Hey susan, do me a favor. Test the recipies on yourself and check your > blood with your meter before > > posting any more death potions. > > > > PJ > > > > "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 > > > > > > > > > > > > > > > > |
|
|||
|
|||
I would like to post some recipes for diabetics
Susan...
You keep posting. There are so many food plans that diabetics use, this will certainly fit into one of them! Jennifer Susan wrote: > I hope i did not make anyone mad at me for the post. I was just trying to > add something to the newsgroup. > > 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 >> >> >> > > > > |
|
|||
|
|||
I would like to post some recipes for diabetics
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 > > > |
|
|||
|
|||
I would like to post some recipes for diabetics
"Susan" > wrote in message ... > 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, if I read it wrong then I am truly sorry. I hope that you will forgive me. I really try hard to keep control of my carbs, PJ |
|
|||
|
|||
I would like to post some recipes for diabetics
I do forgive you and it is alright. I understand about trying to keep a
control on your carbs. I am going through weight-loss right now using the LA Weight-loss program and all that is that i have 2 and a 1/2 proteins, 4 veggies, 3 fruits, and 3 starches So far it is doing quite well I have lost 13 pounds since i have been on this program and just eating really healthy foods and no fried foods like i used to I also have not had any sweets for at least a month and actually i dont crave them like I used too Susan "Peanutjake" > wrote in message ... > > "Susan" > wrote in message ... > > 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, if I read it wrong then I am truly sorry. > I hope that you will forgive me. > I really try hard to keep control of my carbs, > > PJ > > > |
|
|||
|
|||
I would like to post some recipes for diabetics
"Susan" > wrote in message ... > I do forgive you and it is alright. I understand about trying to keep a > control on your carbs. I am going through weight-loss right now using the > LA Weight-loss program and all that is that i have 2 and a 1/2 proteins, 4 > veggies, 3 fruits, and 3 starches > > So far it is doing quite well I have lost 13 pounds since i have been on > this program and just eating really healthy foods and no fried foods like i > used to > I also have not had any sweets for at least a month and actually i dont > crave them like I used too > > Susan Good luck with your diet. I have lost 40 pounds by low carbing. I try to limit myself to 100 carbs or less a day. It's easy for me. I am never hungry between meals. PJ |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|
Similar Threads | ||||
Thread | Forum | |||
Post Recipes | General Cooking | |||
Desert recipes for Diabetics? | General Cooking | |||
Healthy, Tasty and Easy Recipes For Diabetics | General Cooking | |||
Healthy Tasty and Easy Recipes For Diabetics | Diabetic | |||
500 delicious recipes for diabetics, satisfy all tastes | Diabetic |