Diabetes Daily Dose: Diabetic Recipes

Today I wanted to share some Diabetic Recipes thanks to Mayo Clinic. And if you have any recipes yourself feel free to share them with us. Remember T1's CAN EAT SUGAR but just like anyone else it's healthier to take it in small doses.

Apples with Dip

Serves 4

Ingredients

8 ounces fat-free cream cheese
2 tablespoons brown sugar
1 1/2 teaspoons vanilla
2 tablespoons chopped peanuts
1/2 cup orange juice
4 apples, cored and sliced

Directions

Place the cream cheese on the counter to allow it to soften, about 5 minutes.

To make the dip, combine the brown sugar, vanilla and cream cheese in a small bowl. Mix until smooth. Stir in the chopped peanuts.

Place the apples in another bowl. Drizzle orange juice over the apples to prevent browning. Serve the sliced apples with the dip.

Nutritional Analysis

 (per serving)

Calories	177	Cholesterol	4 mg
Protein	10 g	Sodium	326 mg
Carbohydrate	28 g	Fiber	4 g
Total fat	3 g	Potassium	305 mg
Saturated fat	1 g	Calcium	121 mg
Monounsaturated fat	1 g

Crispy Potato Skins

Serves 2

Ingredients

2 medium russet potatoes
Butter-flavored cooking spray
1 tablespoon minced fresh rosemary
1/8 teaspoon freshly ground black pepper

Directions

Preheat the oven to 375 F.

Wash the potatoes and pierce with a fork. Place in the oven and bake until the skins are crisp, about 1 hour.

Carefully — potatoes will be very hot — cut the potatoes in half and scoop out the pulp, leaving about 1/8 inch of the potato flesh attached to the skin. Save the pulp for another use.

Spray the inside of each potato skin with butter-flavored cooking spray. Press in the rosemary and pepper. Return the skins to the oven for 5 to 10 minutes. Serve immediately.

Nutritional Analysis

 (per serving)

Serving size: 2 potato skin halves
Calories	114	Cholesterol	0 mg
Protein	2 g	Sodium	12 mg
Carbohydrate	27 g	Fiber	4 g
Total fat	0 g	Potassium	332 mg
Saturated fat	0 g	Calcium	20 mg
Monounsaturated fat	0 g

Asian Pork Tenderloin

Serves 4

Ingredients

2 tablespoons sesame seeds
1 teaspoon ground coriander
1/8 teaspoon cayenne pepper
1/8 teaspoon celery seed
1/2 teaspoon minced onion
1/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1 tablespoon sesame oil
1 pound pork tenderloin, sliced into 4 4-ounce portions

Directions

Preheat the oven to 400 F. Lightly coat a baking dish with cooking spray.

In a heavy frying pan, add the sesame seeds in a single layer. Over low heat, cook the seeds stirring constantly until they look golden and give off a noticeably toasty aroma, about 1 to 2 minutes. Remove the seeds from the pan to cool.

In a bowl, add the coriander, cayenne pepper, celery seed, minced onion, cumin, cinnamon, sesame oil and toasted sesame seeds. Stir to mix evenly.

Place the pork tenderloin in the prepared baking dish. Rub the spices on both sides of the pork pieces. Bake until no longer pink, about 15 minutes. Or bake until a meat thermometer reaches 160 degrees (medium) or 170 degrees (well-done).

Transfer the pork tenderloin to warmed plates. Serve immediately.

Nutritional Analysis

 (per serving)

Calories	196	Cholesterol	74 mg
Protein	25 g	Sodium	57 mg
Carbohydrate	trace	Fiber	0 g
Total fat	10 g	Potassium	442 mg
Saturated fat	2 g	Calcium	53 mg
Monounsaturated fat	3 g

Chicken Fajitas

Serves 12

Ingredients

• 1/4 cup lime juice
• 1 or 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 3 pounds boneless, skinless chicken breasts, cut in 1/4-inch strips
• 1 large onion, sliced
• Half a green sweet bell pepper, slivered
• Half a red sweet bell pepper, slivered
• 12 whole-wheat 8-inch tortillas
• 1/2 cup salsa
• 1/2 cup fat-free sour cream
• 1/2 cup low-fat shredded cheese

Directions

Combine the first four ingredients in a large bowl. Add chicken slices and stir until chicken is well coated. Marinate for 15 minutes. Cook chicken in pan on grill or stovetop for 3 minutes, or until no longer pink. Stir in onions and peppers. Cook 3 to 5 minutes, or until done to your liking. Divide mixture evenly among tortillas. Top each with 2 teaspoons salsa, 2 teaspoons sour cream and 2 teaspoons shredded cheese. Roll up and serve.

Nutritional Analysis

 (per serving)

Serving size: 1 filled tortilla
Calories	334	Cholesterol	68 mg
Protein	34 g	Sodium	689 mg
Carbohydrate	30 g	Fiber	6 g
Total fat	9 g	Potassium	382 mg
Saturated fat	2 g	Calcium	77 mg
Monounsaturated fat	6 g

Glazed Root Vegetables

Serves 4

Ingredients

• 1 1/2 cups water
• 1/2 cup pearl onions, cut into 1-inch pieces
• 1/2 cup baby carrots, cut into 1-inch pieces
• 1/2 cup small turnips, cut into 1-inch pieces
• 1/2 cup new potatoes, cut into 1-inch pieces
• 2 teaspoons sugar
• 1 teaspoon olive oil

Directions

In a saucepan, add the water, onions, carrots, turnips and potatoes. Simmer uncovered over medium heat until vegetables are tender and the water is almost absorbed, about 15 minutes. Sprinkle with sugar and olive oil. Turn up the heat and continue to cook, shaking the pan until the vegetables are glazed and slightly golden. Transfer to a serving dish and serve immediately.

Nutritional Analysis

 (per serving)

Serving size: 1/2 cup
Calories	100	Cholesterol	0 mg
Protein	2 g	Sodium	50 mg
Carbohydrate	20 g	Fiber	1 g
Total fat	1 g	Potassium	357 mg
Saturated fat	trace	Calcium	31 mg
Monounsaturated fat	0.5 g