Diabetic Cooking Magazine is one of the best sources for finding the diabetic cooking recipes that you need. The diabetic cooking recipes that are provided can be obtained by subscribing to the magazine or visiting the website, DiabeticCooking.com. Aside from great recipes and meal ideas, the diabetes magazine also provides nutritional information and tips for living with diabetes.
Recipes for Diabetic Cooking
The following are samples of recipes that can be found on DiabeticCooking.com. Be sure to visit the website to find more. Enjoy!
Almond Chicken Cups
Prep and Cook Time: 30 minutes
YIELD: Makes 12 chicken cups
INGREDIENTS
| 1 | tablespoon vegetable oil |
| 1/2 | cup chopped red bell pepper |
| 1/2 | cup chopped onion |
| 2 | cups chopped cooked chicken |
| 2/3 | cup sweet-and-sour sauce |
| 1/2 | cup chopped almonds |
| 2 | tablespoons soy sauce |
| 6 | (6- to 7-inch) flour tortillas |
PREPARATION:
- Preheat oven to 400°F. Heat oil in small skillet over medium heat until hot. Add bell pepper and onion. Cook and stir 3 minutes or until crisp-tender.
- Combine vegetable mixture, chicken, sweet-and-sour sauce, almonds and soy sauce in medium bowl; mix until well blended.
- Cut each tortilla in half. Place each half in 2-3/4-inch muffin cup. Fill each with about 1/4 cup chicken mixture.
- Bake 8 to 10 minutes or until tortilla edges are crisp and filling is hot. Remove muffin pan to cooling rack. Let stand 5 minutes before serving.
NUTRITIONAL INFORMATION:
| Serving Size: | 1 Almond Chicken Cup |
| Sodium | 308 mg |
| Protein | 9 g |
| Fiber | 1 g |
| Carbohydrate | 15 g |
| Cholesterol | 19 mg |
| Saturated Fat | 1 g |
| Total Fat | 7 g |
| Calories from Fat | 38 % |
| Calories | 157 |
DIETARY EXCHANGE:
| Fat | ½ |
| Meat | 1 |
| Starch | 1 |
Broccoli-Fish Roll-Ups
Prep and Cook Time: 30 minutes
YIELD: Makes 4 servings
INGREDIENTS:
| 1 | can (10-3/4 ounces) cream of broccoli soup, undiluted |
| 1/2 | cup fat-free (skim) milk |
| 2 | cups uncooked seasoned stuffing crumbs |
| 4 | flounder fillets (about 3 ounces each) |
| 1 | box (10 ounces) frozen broccoli spears, thawed |
| Paprika | |
PREPARATION:
- Preheat oven to 375°F. Spray 9X9-inch baking dish with nonstick cooking spray. Combine soup and milk in medium bowl. Reserve 1/2 cup soup mixture.
- Combine stuffing crumbs and remaining soup mixture in medium bowl; pat into prepared dish.
- Place fish on clean work surface. Arrange 1 broccoli spear crosswise across narrow end of 1 fillet. Starting at narrow end, gently roll up fish. Place over stuffing mixture, seam side down. Repeat with remaining fish and broccoli.
- Arrange any remaining broccoli spears over stuffing mixture. Spoon reserved 1/2 cup soup mixture over roll-ups. Sprinkle with paprika.
- Bake 20 minutes or until fish flakes easily when tested with fork.
Variation:
Asparagus spears and cream of asparagus soup can be substituted for broccoli spears and cream of broccoli soup.
NUTRITIONAL INFORMATION:
| Serving Size: | 1 roll-up with about 1/2 cup stuffing mixture |
| Sodium | 896 mg |
| Protein | 22 g |
| Fiber | 3 g |
| Carbohydrate | 22 g |
| Cholesterol | 51 mg |
| Saturated Fat | 2 g |
| Total Fat | 6 g |
| Calories from Fat | 22 % |
| Calories | 250 |
DIETARY EXCHANGE:
| Meat | 2 |
| Vegetable | 1 |
| Starch | 1 |
| Fat | 1/2 |
