Those of you that actually know me will also know that about a year ago I was diagnosed with Adult Onset Type II Diabetes. This had a dramatic impact on my life and I immediately changed my diet. I also started reading everything I could about diabetes, especially cookbooks and magazines. While scouring the bookstores and the internet for information concerning diabetes, I came across several sites with diabetic recipes and have since subscribed to their mailing lists. In this post, I thought I would share a few of these diabetic friendly recipes with you. I hope you enjoy.
CHICKEN BREASTS PICCATA
Ingredients
Vegetable oil cooking spray
4 (3 ounce) boneless, skinless chicken breast halves
1/2 teaspoon no-salt lemon-pepper seasoning
2 tablespoons unsalted butter
1 tablespoon all-purpose flour
1/2 cup dry white wine
2 tablespoon drained capers
Directions
Spray a grill rack with cooking spray. Preheat a gas grill to medium/medium-high or prepare a medium-hot fire in a charcoal grill, with the rack placed 4 to 6 inches above the heat. Sprinkle chicken with lemon-pepper seasoning.
Place chicken on the grill and cook 12 to 15 minutes or until chicken is cooked through and no longer pink, and its juices run clear, turning once. Keep warm.
Melt 1 tablespoon butter in a small saucepan over medium heat. Stir in flour; cook, stirring to dissolve any lumps, for 1 minute. Stir in wine and capers; cook, stirring constantly for 2 minutes or until mixture is slightly
thickened. Remove from the heat and stir in remaining 1 tablespoon butter. Serve sauce over chicken.
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MARINATED CHICKPEA AND TUNA SALAD
Ingredients
2 cups chickpeas, rinsed and drained
2 cups red or green bell pepper strips
1 cup halved cherry tomatoes
1/2 cup sliced celery
2 tablespoons sliced green onions
1 cup sliced or shredded carrots
2 cups tuna (canned or from the salad bar)
2 tablespoons regular or garlic-flavored olive oil
1/4 cup balsamic or red wine vinegar
1 teaspoon minced fresh rosemary
2 tablespoons minced fresh basil
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper
Directions
Combine all ingredients in a salad bowl. Refrigerate for 1 hour before serving.
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COOL MELON AND SHRIMP SALAD
Ingredients
1/2 cup honeydew chunks
1/2 cup cantaloupe chunks
1 cup sliced cucumber (in bite-sized pieces)
1 pound frozen, precooked large shrimp, thawed
Dressing:
1/2 cup limeade concentrate
2 teaspoons canola oil
1 teaspoon chili powder
Directions
Combine the melons, cucumbers, green onions, and shrimp.
In a small bowl, whisk together the dressing ingredients. Add to the fruit-shrimp mixture.
Serve at room temperature or chill for several hours.
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LEMON HERB CHICKEN
Ingredients
1/4 cup olive oil
1/4 cup fresh lemon juice
2 tablespoons herbes de Provence
1/4 teaspoon freshly ground black pepper
6 (3 ounce) boneless, skinless chicken breast halves
Vegetable oil cooking spray
Directions
In a 1-gallon self-closing plastic bag, combine oil, lemon juice, herbes de Provence, black pepper, and chicken; seal the bag and shake to coat. Refrigerate 30 to 60 minutes.
When you are ready to cook, spray a grill rack with cooking spray. Preheat a gas grill to medium/med-high
or prepare a medium-hot fire in a charcoal grill, with the rack placed 4 to 6 inches above the heat.
Remove chicken from marinade and discard marinade. Place chicken on the grill and cook for 10 to 15
minutes or until chicken is cooked through and no longer pink, and its juices run clear, turning once.
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GRILLED MESQUITE PORK CHOPS
Ingredients
1/2 (1.1 ounce) package mesquite marinade mix for the grill
2/3 cup water
1 tablespoon vegetable oil
4 (6 ounce) bone-in or boneless pork chops, trimmed of all fat
1 large sweet onion (Walla Walla or Vidalia), cut into 1/4-inch-thick slices
Vegetable oil cooking spray
Directions
In a shallow glass or ceramic dish, combine marinade mix, water, and oil, and mix well with a fork. Add pork chops and onion rings. Turn to coat, cover and refrigerate for 30 minutes.
When you are ready to cook, spray a grill rack with cooking spray. Preheat a gas grill to medium or prepare a medium-hot fire in a charcoal grill, with the rack placed 4 to 6 inches above the heat. Remove pork chops and onion rings from marinade, reserving the marinade. Pour marinade into a small saucepan and bring to a
boil. Place pork chops and onion rings on the grill rack and grill for 10 to 15 minutes or until pork is no longer pink in the center, turning once and brushing frequently with marinade. Discard any remaining marinade.
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Well, that's it for now. I will be back soon with some more tantalizing recipes for you. Until then, enjoy the recipes posted above and if you are interested in more you can check back here or you can go to the website Diabetic Gourmet which can be found HERE.
CHICKEN BREASTS PICCATA
Ingredients
Vegetable oil cooking spray
4 (3 ounce) boneless, skinless chicken breast halves
1/2 teaspoon no-salt lemon-pepper seasoning
2 tablespoons unsalted butter
1 tablespoon all-purpose flour
1/2 cup dry white wine
2 tablespoon drained capers
Directions
Spray a grill rack with cooking spray. Preheat a gas grill to medium/medium-high or prepare a medium-hot fire in a charcoal grill, with the rack placed 4 to 6 inches above the heat. Sprinkle chicken with lemon-pepper seasoning.
Place chicken on the grill and cook 12 to 15 minutes or until chicken is cooked through and no longer pink, and its juices run clear, turning once. Keep warm.
Melt 1 tablespoon butter in a small saucepan over medium heat. Stir in flour; cook, stirring to dissolve any lumps, for 1 minute. Stir in wine and capers; cook, stirring constantly for 2 minutes or until mixture is slightly
thickened. Remove from the heat and stir in remaining 1 tablespoon butter. Serve sauce over chicken.
------------------------------------------
MARINATED CHICKPEA AND TUNA SALAD
Ingredients
2 cups chickpeas, rinsed and drained
2 cups red or green bell pepper strips
1 cup halved cherry tomatoes
1/2 cup sliced celery
2 tablespoons sliced green onions
1 cup sliced or shredded carrots
2 cups tuna (canned or from the salad bar)
2 tablespoons regular or garlic-flavored olive oil
1/4 cup balsamic or red wine vinegar
1 teaspoon minced fresh rosemary
2 tablespoons minced fresh basil
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper
Directions
Combine all ingredients in a salad bowl. Refrigerate for 1 hour before serving.
------------------------------------------
COOL MELON AND SHRIMP SALAD
Ingredients
1/2 cup honeydew chunks
1/2 cup cantaloupe chunks
1 cup sliced cucumber (in bite-sized pieces)
1 pound frozen, precooked large shrimp, thawed
Dressing:
1/2 cup limeade concentrate
2 teaspoons canola oil
1 teaspoon chili powder
Directions
Combine the melons, cucumbers, green onions, and shrimp.
In a small bowl, whisk together the dressing ingredients. Add to the fruit-shrimp mixture.
Serve at room temperature or chill for several hours.
------------------------------------------
LEMON HERB CHICKEN
Ingredients
1/4 cup olive oil
1/4 cup fresh lemon juice
2 tablespoons herbes de Provence
1/4 teaspoon freshly ground black pepper
6 (3 ounce) boneless, skinless chicken breast halves
Vegetable oil cooking spray
Directions
In a 1-gallon self-closing plastic bag, combine oil, lemon juice, herbes de Provence, black pepper, and chicken; seal the bag and shake to coat. Refrigerate 30 to 60 minutes.
When you are ready to cook, spray a grill rack with cooking spray. Preheat a gas grill to medium/med-high
or prepare a medium-hot fire in a charcoal grill, with the rack placed 4 to 6 inches above the heat.
Remove chicken from marinade and discard marinade. Place chicken on the grill and cook for 10 to 15
minutes or until chicken is cooked through and no longer pink, and its juices run clear, turning once.
------------------------------------------
GRILLED MESQUITE PORK CHOPS
Ingredients
1/2 (1.1 ounce) package mesquite marinade mix for the grill
2/3 cup water
1 tablespoon vegetable oil
4 (6 ounce) bone-in or boneless pork chops, trimmed of all fat
1 large sweet onion (Walla Walla or Vidalia), cut into 1/4-inch-thick slices
Vegetable oil cooking spray
Directions
In a shallow glass or ceramic dish, combine marinade mix, water, and oil, and mix well with a fork. Add pork chops and onion rings. Turn to coat, cover and refrigerate for 30 minutes.
When you are ready to cook, spray a grill rack with cooking spray. Preheat a gas grill to medium or prepare a medium-hot fire in a charcoal grill, with the rack placed 4 to 6 inches above the heat. Remove pork chops and onion rings from marinade, reserving the marinade. Pour marinade into a small saucepan and bring to a
boil. Place pork chops and onion rings on the grill rack and grill for 10 to 15 minutes or until pork is no longer pink in the center, turning once and brushing frequently with marinade. Discard any remaining marinade.
------------------------------------------
Well, that's it for now. I will be back soon with some more tantalizing recipes for you. Until then, enjoy the recipes posted above and if you are interested in more you can check back here or you can go to the website Diabetic Gourmet which can be found HERE.
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