What are some good dishes/receipes to make for a carry-in when the celebrant is a diabetic?

most importantly do not go in with anything too sweet best to go for low fat.

maybe something healthy, don't go over the top to the point where no one wants to touch it but something simple and sensible like a nice salad or pasta dish.

1

Well of course you should be wary of sugars and white flour products. I would suggest not serving anything white unless it's a veggie.

One thing that I make that's really easy is herbed cheese on English cukes and topped with a small piece of smoked salmon. You can buy herbed cheese, but you can also make it. I like to make a mixture in my food processor of equal parts goat cheese and ricotta. Once it's light and fluffy I fold in diced scallions, chopped parsley and a little bit of basil. Taste it at this point, you might need to add some salt and pepper. It really depends on your cheese. Spread on the cukes, you don't even need to peel them and top with a small piece of smoked salmon. It's good and looks really nice on a dark plate.

Another thing I really like to do is make this great chicken salad. This is the recipe that I use from epicurious.

4 cups cubed (1/2 inch) cooked chicken (about 1 3/4 lb)

1 cup walnuts, toasted and chopped

1 celery rib, cut into 1/4-inch-thick slices (1 cup)

2 tablespoons finely chopped shallot

2 cups halved seedless red grapes

3/4 cup mayonnaise

3 tablespoons tarragon vinegar

2 tablespoons finely chopped fresh tarragon

1/2 teaspoon salt

1/2 teaspoon black pepper

Instead of serving with bread I serve it with bib lettuce like a wrap. It's really flavorful and light.

You can do this with a tuna nicoise as well. This is the recipe that I use. Again, I wrap it in bibb lettuce. I keep the eggs, tomatoes, and greenbeans on the side for people to add like a burrito.

http://www.diabetic-recipes.com/recipes.htm

Roasted Pork Loin with Rosemary

1 1/2 pounds (675 g) boneless pork loin roast

3 garlic cloves, peeled and mashed

1/2 tablespoon (7.5 ml) chopped fresh rosemary

1 tablespoon (15 ml) olive oil

1/4 teaspoon (1.5 ml) salt (optional)

vegetable cooking spray

1/3 cup (80 ml) dry white wine

rosemary sprigs for garnish (optional)

With a sharp knife, make slits in the pork every inch (2.5 cm) or so at regular intervals.

Combine the garlic, rosemary, olive oil, pepper, and salt (if using) in a small bowl. Rub the mixture over the roast and refrigerate for at least 2 hours or overnight.

Before you are ready to roast the pork, preheat oven to 400°F (220°C, Gas Mark 6).

Spray an oven proof roasting pan with cooking spray and place the roast in it. Roast until an instant-reading meat thermometer registers 160°F (71°C), about 1 1/4 hours, basting once. Transfer the pork to a warmed platter. Keep warm.

Pour off any fat in the roasting pan. Deglaze the pan with wine and reduce over high heat, scraping up all the cooked bits, until the wine is reduced by 1/3.

To serve, slice in thin slices and spoon the wine sauce over the slices. Garnish with rosemary sprigs, if desired.

Linguine with Portobello Mushrooms and Broccoli

(makes 4 servings)

1/2 pound (225 g) dried linguine

1 tablespoon (15 ml) olive oil

3 garlic cloves, minced

3/4 pound (340 g) broccoli florets, cut into bite-sized pieces

2 portobello mushrooms, 3/4 pound (340 g), cut in half and sliced thin

3 tablespoons (45 ml) dry white or red wine (you may substitute water or low-sodium canned beef broth)

2 14 1/2-ounce (822 g) no salt added canned chopped tomatoes

1/4 teaspoon (1.25 ml) crushed red pepper flakes

1/2 teaspoon (2.5 ml) salt (optional)

1/2 cup (118 ml) packaged fresh basil leaves, roughly chopped

1/2 cup (118 ml) pasta water

1/4 cup (25 g) grated Parmesan cheese

Bring a large pot of lightly salted water to a boil and cook the pasta to al dente, according to package directions.

Meanwhile, heat the oil in a large nonstick skillet. Add the garlic, broccoli, and mushrooms. Cook over high heat, stirring for 2 minutes, until mushrooms begin to wilt. Reduce heat to low and add the wine, tomatoes, and crushed red pepper flakes. Cook, simmering slowly for 2 minutes, stirring twice. Add the basil and stir.

Drain the pasta, reserving 1/2 cup (118 ml) pasta water. Add to the sauce, increase heat and boil for 1 minute to reduce slightly.

Divide the pasta between 4 plates. Top with sauce and sprinkle with the cheese. Serve immediately.

Something high protein and low-carb, like a cheese tray or veggies and low-fat dip.

A slow cooker of chili??

recipe below

http://www.diabetesnewday.com/new_day/diabetesnewd...