Hello everyone i tried all of these recipes and there really good and they dont make your blood sugar like a roller coaster you dont have 2 feel guilty about eating them. I hope everyone consides trying them!
You can make this breakfast the night before. It tastes great first thing in the morning and it's also a good source of calcium. Prep time: 2 minutes Ingredients:
3/4 c. fruit-flavored, fat-free yogurt
1/3 c. oat bran
1/3 c. sliced peaches, canned in light syrup
1 tbsp. dried cranberries Directions:
Layer peach slices in 16 oz. plastic cup.
Next, layer the yogurt on top of the peach slices.
Sprinkle dried cranberries on top of the yogurt.
Top with oat bran.
Serve immediately or cover and refrigerate until ready to eat.
Serves: 1 Serving size: approximately 1 1/2 cup
Nutritional analysis (per serving):
206 calories
9 g protein
0 g fat
0 g sat. fat
44 g carbohydrate
3 g fiber
4 mg cholesterol
221 mg sodium
271 mg calcium
8.2 mg iron Diabetic exchanges:
3 carbohydrate exchanges
those little "mini pizzas" sound yummers~! i'm IR not diabetic, but i eat much like a diabetic so i'll def. try these out. thanks for sharing.
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It tastes like a little strawberry cheesecake! Prep time: 25 minutes Ingredients:
Crust:
1 c. graham cracker crumbs
3 tbsp. sucralose
4 tbsp. light margarine, melted
Filling:
6 oz. cream cheese, reduced fat
1/4 c. plain, fat-free yogurt
1 c. sucralose
1/2 c. egg substitute
1 c. strawberries Directions:
Preheat oven to 350 degrees Fahrenheit (176 degrees Celsius).
Slice strawberries.
Stir crust ingredients together in a small mixing bowl until well blended.
Line 12 muffin cups with paper liners.
Press 1 tbsp. of crust mix into each lined cup.
Place cream cheese in another mixing bowl and beat with an electric mixer until soft. Add yogurt and beat until smooth for approximately 1 minute.
Add sucralose and egg substitute. Mix well until blended.
Divide sliced strawberries and put on top of crust in each individual muffin liner.
Pour cheese filling on top of strawberries, evenly divided among the 12 muffin cups.
Bake at 250 degrees Fahrenheit (121 degrees Celsius) for 15 to 20 minutes or until firm to the touch. Chill for approximately 2 hours before serving.
Serves: 12 Serving size: 1 tart Nutritional analysis (per serving):
109 calories
4 g protein
5 g fat
2 g sat. fat
11 g carbohydrate
0 g fiber
8 mg cholesterol
182 mg sodium
48 mg calcium
0 mg iron
__________________ Jennifer DX-november 2005 glucophage 2000mg spironolactone 200mg yaz and nexium
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i hope every1 likes these recipes and will consider trying them being pre diabetic i kno how hard it is 2 eat foods that everyone else can if though you really want 2
__________________ Jennifer DX-november 2005 glucophage 2000mg spironolactone 200mg yaz and nexium
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Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
Beat eggs well in a small bowl.
In a medium-size bowl, sift together the flour, baking powder, baking soda, and salt.
In a large bowl, beat the vegetable shortening until it's creamy. Add the sugar a little bit at a time, and continue beating until the mixture is fluffy.
Add the eggs to the mixture in the large bowl and beat well.
Add some of the flour mixture to the large bowl and beat well. Then add some of the mashed bananas and beat some more. Continue adding flour, then bananas, then flour, then bananas, until everything is mixed in.
Pour mixture into a baking pan coated with nonstick spray. Bake for 70 minutes.
Flip your banana bread out of the pan, let it cool for a bit, and cut it into slices to eat and share!
Serves: 16
Serving size: 1 slice
Nutritional analysis (per serving):
145 calories
2 g protein
5 g fat
24 g carbohydrate
1 g fiber
27 mg cholesterol
155 mg sodium
37 mg calcium
0.8 mg iron
__________________ Jennifer DX-november 2005 glucophage 2000mg spironolactone 200mg yaz and nexium
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Prep time: 20 minutes Ingredients:
1 small head of green leaf lettuce
4 boneless, skinless chicken breasts
juice of 1 lemon
1 tbsp. oil
1 tbsp. freshly chopped tarragon
salt and pepper to taste
vinaigrette salad dressing to taste Directions:
Wash and dry the lettuce. Tear into small pieces and set aside.
Slice chicken breasts into strips and then cut strips into small pieces.
Heat oil in a medium-sized pan, add the chicken, and cook for 4 to 5 minutes until the chicken is lightly browned.
Add lemon juice, tarragon, and salt and pepper to taste. Cook for another 4 to 5 minutes until chicken is tender.
Toss the lettuce with the vinaigrette dressing. Add chicken, lemon, and tarragon mixture and toss.
Serve immediately.
Serves: 4 Serving size: 1 cup Nutritional analysis (per serving):
327 calories
54 g protein
10 g fat
2 g carbohydrate
0.8 g fiber
146 mg cholesterol
134 mg sodium
48 mg calcium
2.6 mg iron
xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx xxxxxxxxxxxxxxxxxxxxxxxx Prep time: 15 minutes Ingredients:
2 tsp. vegetable oil
1 large zucchini, cut in half and sliced
3/4 c. frozen corn, thawed
7-oz. jar roasted red peppers, sliced
1/3 c. ricotta cheese
1 1/4 c. grated monterey jack cheese
1 c. salsa, drained of juice in a colander
6 6-in. corn tortillas
Directions:
Preheat oven to 500 degrees Fahrenheit (260 degrees Celsius).
Add vegetable oil to large pan and heat, adding zucchini, corn, and peppers.
In bowl, mix cheeses.
Trim sides of tortillas to fit a loaf pan. Layer tortillas, veggies, cheeses, and salsa.
Cover with aluminum foil and bake for 10 to 15 minutes.
Serves: 5 Serving size: 1 slice Nutritional analysis (per serving):
293 calories
14 g protein
13 g fat
32 g carbohydrate
52 g fiber
32 mg cholesterol
570 mg sodium
335 mg calcium
3 mg iron
__________________ Jennifer DX-november 2005 glucophage 2000mg spironolactone 200mg yaz and nexium
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and 1 more that should do it
This dish can be eaten for any meal of the day. And it freezes well! Prep time: 60 minutes Ingredients:
9" pie crust
6 eggs
2 c. heavy cream
1 c. cheddar cheese
8 oz. broiled/pan-fried bacon Directions:
Preheat oven to 425 degrees Fahrenheit (218 degress Celsius).
Whisk eggs and cream in a medium mixing bowl until well blended.
Stir cheese into egg mixture.
Sprinkle bacon over pie crust.
Pour egg mixture over bacon.
Bake for 15 minutes at 435 degrees Fahrenheit (223 degrees Celsius). Then reduce heat to 325 degrees Fahrenheit (162 degrees Celsius) and bake for approximately 35 minutes longer. Quiche is finished cooking when a knife inserted in the middle comes out clean.
Let the quiche cool for a few minutes before cutting.
Serves: 8 Serving size: 1/8 of pie
__________________ Jennifer DX-november 2005 glucophage 2000mg spironolactone 200mg yaz and nexium
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Place peppers, walnuts, cheese, and basil in blender or food processor and puree until smooth.
Slowly drizzle in olive oil and continue to puree. Set mixture aside.
Heat a small amount of olive oil in a large pan.* When olive oil is bubbling, spread ravioli in pan. When bottoms of ravioli are browned, bubbly, and a bit crunchy (after about 2 minutes), flip them over.
Fry other side of ravioli. When ravioli are finished, spread them on paper towels to drain extra oil.
Spread ravioli and red pepper pesto mixture on plates.
*Note: You can also boil ravioli in water instead of frying to cut some of the fat.
Serves: 4 Serving size: 3/4 c. Nutritional analysis (per serving):
298 calories
14 g protein
52 g fat
36 g carbohydrate
2 g fiber
31 mg cholesterol
782 mg sodium
235 mg calcium
1.6 mg iron
__________________ Jennifer DX-november 2005 glucophage 2000mg spironolactone 200mg yaz and nexium
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Serve this dish alone or add some vegetables on the side. This high-calorie meal tastes even better the next day. Prep time: 75 minutes Ingredients:
2 tbsp. vegetable oil
1/2 c. onion, chopped
1 clove of garlic, minced
1/4 tsp. ground cumin
1 tbsp. chili powder
1 tbsp. unsweetened cocoa
1/4 tsp. ground cinnamon
1 lb. ground beef
16 oz. can red kidney beans, drained
14 1/2 oz. can diced tomatoes, drained
2 c. cheddar cheese, shredded
8 1/2 oz. cornbread mix
1/3 c. heavy cream
1 egg
1/4 c. sour cream
8 1/2 oz. can of creamed corn Directions:
Preheat oven to 350 degrees Fahrenheit.
In medium skillet, sauté onion and garlic in vegetable oil over medium heat. Cook approximately 10 minutes until tender, but not brown.
Add cumin, chili powder, cocoa, and cinnamon to skillet.
Add ground beef and cook at medium high heat. Cook meat until browned.
Add red kidney beans and tomatoes to meat mixture and remove from heat.
Spoon beef mixture into a greased 2-quart casserole dish.
Spread shredded cheddar cheese on top of meat.
In a separate bowl, mix cornbread mix, milk, egg, sour cream, and creamed corn together.
Pour cornbread batter over top of meat and cheese. Spread batter evenly.
Bake for 40 minutes or until top of cornbread is golden brown.
Serves: 6 Serving size: 1 1/4 cups Nutritional analysis (per serving):
761 calories
37 g protein
45 g fat
1100 mg sodium
412 mg calcium
__________________ Jennifer DX-november 2005 glucophage 2000mg spironolactone 200mg yaz and nexium
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yummy guilt free meals 
Thanks!
