Diabetic Low Carb Recipes?

Here's a couple that might work out for you, hope you enjoy them!

Baked Chicken Breasts

1 1/2 cups plain yogurt or sour cream

1/4 cup lemon juice

1/2 teaspoon Worcestershire sauce

1/2 teaspoon celery seed

1/2 teaspoon Hungarian sweet paprika

1 garlic clove, minced

1/2 teaspoon salt (optional)

1/4 teaspoon freshly ground pepper

8 boneless, skinless chicken breast halves

2 cups fine dry bread crumbs

In a large bowl, combine first eight ingredients. Place chicken in mixture and turn to coat. cover and marinate overnight in the refrigerator.

Remove chicken from marinade; coat each piece with crumbs.

Arrange on a lightly greased shallow baking pan.

Bake, uncovered, at 350*F (175*C) for 45 minutes or until juices run clear.

Makes 8 servings.

Nutrition information per serving: 271 calories, 293 mg sodium, 76 mg cholesterol, 22 gm carbohydrate, 32 gm protein, 5 gm fat.

Steak with Papaya Salsa (Diabetic)

1 medium papaya, peeled, seeded and chopped (2 cups)

1 medium cucumber, seeded and chopped (1 1/2 cups)

1/2 cup chopped onion

1/4 cup snipped cilantro

1/4 cup vegetable oil

1/4 cup vinegar

2 packets Equal® sweetener or 3/4 teaspoon Equal® for Recipes

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1/2 cup reduced-calorie clear Italian salad dressing

2 tablespoons reduced-sodium soy sauce

1/2 teaspoon dry mustard

1/4 teaspoon lemon-pepper seasoning

1 1/4 to 1 1/2-pound beef flank steak

To make salsa, in a bowl, combine papaya, cucumber, onion and cilantro. In a small screw-top jar combine oil, vinegar, Equal® sweetener, salt and pepper; shake to mix well. Pour over papaya mixture; toss to coat. Cover and chill.

Meanwhile, stir together salad dressing, soy sauce, mustard and lemon-pepper seasoning. Score steak on both sides, making shallow cuts at 1-inch intervals diagonally across meat in a diamond pattern. Place steak in a plastic bag set in a shallow dish; pour in dressing mixture. Close bag. Marinate in the refrigerator for 6 to 24 hours, turning the bag several times.

Drain steak, reserving the marinade. Grill steak on an uncovered grill directly over medium coals for 12 to 14 minutes or until medium-rare, turning once and brushing frequently with reserved marinade during the first 8 minutes.

To serve, diagonally slice meat across the grain into very thin slices. Serve with salsa.

Makes 6 servings.

Nutrition Information Per Serving: Calories: 273, Protein: 19 g, Carbohydrates: 9 g, Fat: 18 g, Cholesterol: 46 mg, Sodium: 535 mg.

Gingered Chicken with Vegetables

2 tablespoons vegetable oil, divided use

1 pound boneless, skinless chicken breasts, cut into thin strips

1 cup red bell pepper strips**

1 cup sliced fresh mushrooms

16 fresh pea pods, cut in half crosswise

1/2 cup sliced water chestnuts

1/4 cup sliced green onions

1 tablespoon grated fresh ginger root

1 large clove garlic, crushed

2/3 cup reduced-fat, reduced-sodium chicken broth

2 tablespoons Equal® Spoonful*

2 tablespoons light soy sauce

4 teaspoons cornstarch

2 teaspoons dark sesame oil

Salt and pepper to taste (optional)

Hot cooked rice (optional)

Heat 1 tablespoon vegetable oil in large skillet over medium-high heat. Stir fry chicken until no longer pink. Remove chicken from skillet.

Heat remaining 1 tablespoon vegetable oil in skillet. Add red peppers, mushrooms, pea pods, water chestnuts, green onion, ginger and garlic. Stir fry mixture 3 to 4 minutes until vegetables are crisp tender.

Meanwhile, combine chicken broth, Equal®, soy sauce, cornstarch and sesame oil until smooth. Stir into skillet mixture. Cook over medium heat until thick and clear. Stir in chicken; heat through. Season with salt and pepper to taste, if desired.

Serve over hot cooked rice, if desired.

Makes 4 servings.

* May substitute 3 packets Equal sweetener

Variation: You may substitute 1 (16-ounce) package frozen Oriental-Style Vegetables, cooked and drained, for the fresh vegetables listed above. Stir fry chicken, ginger root and garlic in all of the vegetable oil about 10 minutes or until chicken is cooked through. Combine chicken broth, Equal®, soy sauce, cornstarch and sesame oil until smooth. Stir into chicken mixture. Cook over medium heat until thick and clear. Stir in cooked vegetables until heated through. Season with salt and pepper to taste, if desired. Serve over hot cooked rice, if desired.

Nutrition Information Per Serving:

calories 263, protein 29 g, carbohydrate 11 g, fat 11 g, cholesterol 66 mg, sodium 411 mg.

Chicken Rosemary (Diabetic Recipe)

1 (2 1/2 to 3-pound) broiler-fryer chicken, skinned and cut into serving pieces

Salt and pepper to taste

4 garlic cloves, finely minced

1 teaspoon dried rosemary

1/4 cup dry white wine

1/4 cup chicken broth

Preheat broiler.

Season chicken with salt and pepper. Place in broiler pan. Broil 5 minutes on each side until lightly browned.

Place chicken, garlic, rosemary, wine and broth in a Dutch oven or large, deep skillet. Cook, covered, over medium heat about 30 minutes or until tender, turning once.

Makes 4 servings.

Nutrition Information Per Serving:

Calories: 176, Protein: 25 g, Carbohydrates: 1 g, Fat: 1 g, Cholesterol: 75 mg, Sodium: 130 mg; Fat: 6 g.

Rich Chocolate Mousse (Diabetic)

1 (1/4-ounce) envelope unflavored gelatin

1/4 cup water

1 cup milk

1/2 cup Dutch process or unsweetened cocoa

1/3 cup Equal® Spoonful™

2 cups light whipped topping plus light whipped topping and chocolate Curls or cocoa for garnish

Sprinkle gelatin over water in small saucepan; let stand 2 to 3 minutes. Cook over low heat, stirring constantly, until gelatin is dissolved; cool. Stir 1/4 cup of the milk into cocoa to make a paste; gradually stir in remaining milk.

Stir in gelatin mixture and Equal® Spoonful™ . Refrigerate until mixture begins to thicken, 20 to 30 minutes. Fold in 2 cups whipped topping.

Spoon mixture into stemmed glasses or serving bowl. Refrigerate 2 to 4 hours.

To serve, garnish mousse with dollops of whipped topping and chocolate curls.

Makes 6 servings.

Nutrition Information Per Serving: Serving Size: 1/6 recipe: Calories: 95, Saturated Fat: <1 g, Protein: 4 g, Cholesterol: <1 mg, Carbohydrates: 13 g, Fiber: 2 g, Total Fat: 5 g, Sodium: 74 mg.

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RE:

Diabetic Low Carb Recipes?

I&#39;d love if you would share your favorite low carb recipes with me. Easiest and Delicious gets 10 points!!

Being a 49 yr old diabetic myself and former classically trained chef, the best advise I can give, not so much in recipes is as in monitor the carbs, fats and sugars the best way possible, I have tried to eliminate alot of processed food, anything to sugary and eat more veg and fruits, these have to fit the guideline of the diabetic diet, I am on a 1200 calorie reduced diet, and found that if you space your meals out, and eat the allowable snacks that your dietician helps you with it is great.

You will find alot of things like salads and certain fruits are free options, but bread, meat, fish and poultry have to be measured or reduced, I have found now that I have gotten off of whole milk and drink a mixture of powdered and fat free Carnation mixed I have reduce my body fat and weight by 25 pounds over time.

The best advise is to seek a dietician most likely at your local hsopital, and see how they can set you up with a plan to help you choose the proper foods to control your B.S. and make your lfe easier.

Good Luck and stay healthy.

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LOW CARB BAKED EGGS IN CREAM

6 eggs

6 T cream

1 tsp salt

Break eggs into individual dishes or into a baking dish from which the eggs can be served.

Sprinkle the eggs with salt and pour cream over them.

If a large dish is used, a little more cream will be needed. The cream should cover the eggs.

Set the dish in hot water and place in a moderate oven.

Bake slowly until a desired degree of firmness is reached which will take about 10 minutes.

Here is a great site with low carb recipes on it.

http://www.lowcarbluxury.com/lowcarb-recipes.html

Not sure how low carb this is, but it is a great recipe

Chinese Walnut Chicken

Chicken breasts strips are stir-fried with scallions, ginger and garlic, and seasoned with bourbon and soy sauce.Ingredients:

• 1 teaspoon cornstarch

• 1 Tablespoon water

• 1 egg white, beaten

• 4 skinless, boneless chicken breasts, cut into one-inch cubes

• 3 Tablespoons soy sauce

• 1 Tablespoon bourbon

• 1/2 teaspoon sugar

• 4 Tablespoons oil

• 3 whole scallions, cut into 2-inch slivers

• 2 slices fresh ginger, minced

• 1 medium garlic clove, minced

• 3/4 cup coarsely chopped walnuts

• Hot cooked rice

Method:

In a bowl, mix together cornstarch, water and egg white. Add chicken and toss until thoroughly mixed. In a small bowl, combine soy sauce, bourbon and sugar. Set aside. Heat a wok or large heavy skillet over high heat until a drop of water "skittles" across and evaporates immediately. Add 2 Tablespoons of oil, swirl, and add chicken. Quickly stir-fry 3 to 5 minutes or until no pink shows. Quickly remove from pan and set aside. Reduce heat to medium-high and add the remaining oil to pan. Add scallions, ginger and garlic; stir-fry for 1 minute. Return chicken to pan. Add soy sauce/bourbon mixture and cook, stirring, about 1 minute. Stir in walnuts, mix well and serve with hot cooked rice.

OOH!!

Egg whites and cottage cheese whisked together, baked with assorted veggies for about 25 minutes @ 350. Yum. The cottage cheese gives this amazing texture. You would never know it's not fattening and unhealthy.

Both are good for you, each fruit/vegetable has different vitamins. And so as more variety, as better. Vegetables have generally less sugar than fruits.

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