This fills a request from Gretchen M. Dick on 6/15/95 asking for diabetic recipes.
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.02
Title: CHICKEN DIJON PASTA SALAD
Categories: Salads, Diabetic, Pasta
Yield: 4 servings
4 oz Rotini; uncooked
8 oz Plain low fat Yogurt
1/3 c Wheat germ
3 tb White wine vinegar
1 tb Dijon mustard
1/8 ts Black pepper
1 c Chicken breast, cooked and
-diced
3/4 c Broccoli flowerets; diced
1/2 c Tomato; chopped & seeded
1/3 c Red onion; chopped
Cook pasta according to package directions.
In medium bowl, combine yogurt, wheat germ, vinegar, mustard and
pepper; mix well. Add pasta and remaining ingredients: toss to
coat. Serve immediately or chill before serving. Sprinkle with
additional wheat germ before serving.
1/4 salad: Cal: 260; Cho: 35mg; Car: 34g, Pro: 22g;
Food Exchange per serving: 1 LEAN-MEAT EXCHANGE; + 1
VEGETABLE EXCHANGE; + 1 STARCH EXCHANGE
Source:Kretshmer Wheat Germ
Submitted By NANCY O'BRION
Shared on rec.food.recipes by Judi M. Phelps.
Internet: jphelps@shell.portal.com
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MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.02
Title: SWEET POTATOES AND BROCCOLI
Categories: Vegetables, Diabetic
Yield: 1 serving
1 md Sweet potato
1/2 c ;water
1 c Fresh broccoli; chopped
1/2 c Cottage cheese, low fat
1 tb Sesame seeds
Dice the sweet potato and cook in the 1/2 c water covered until
almost done. Add the broccoli and cook until tender. You may
need to add more water. Add to hot vegetables the cottage cheese
and sesame seeds and toss until blended.
1 serving = 362 cal; 2 meat, 2 veg, 2 bread, 1 fat
Protein 22gm, fat 4g, carbo 48gm
From "Vegetarian Cooking for Diabetics"
Source: Prodigy
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MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: RAISIN BARS
Categories: Cookies, Fruits, Diabetic, Holiday, Vegetables
Yield: 16 servings
1 c Raisins, dark or golden
1/2 c Unsweetened Apple Juice
1 c Whole Wheat Flour
1/2 ts Baking Soda
1 ts Baking Powder
1 ts Ground Cinnamon
1/4 ts Ground Nutmeg
1/4 ts Ground Cloves
1 Egg
2 tb Vegetable Oil
Orange Rind; grated
In a saucepan, combine the raisins and apple juice. Bring to a
boil and cool.
Meanwhile, mix the flour, baking soda, baking powder, cinnamon,
nutmeg, cloves, egg and vegetable oil together. Add the raisin
mixture and blend thoroughly.
Spread the mixture into a lightly-oiled 8-inch-square pan.
Sprinkle on the grated orange rind.
Bake in a 350-degree oven for 30 to 40 minutes.
Cool in the pan on a wire rack and cut into bars. Makes 16
One Bar = Calories: 76, Carbohydrates: 14, Protein: 2, Fat: 2,
Sodium: 47, Potassium: 109, Cholesterol: 17
Exchange Value: 1 Bread Exchange
Source: Holiday Cookbook, American Diabetes Association,
ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D.
Posted to rec.food.recipes, 6/22/95.
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MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Orange Tangerine Mimosa
Categories: Diabetic, Beverages, Fruits
Yield: 2 servings
1 ea Orange
2 ea Tangerines
1/3 c Chilled sparkling mineral
-water, seltzer or club
-soda - about 1/3 cup
SOURCE: The Joslin Diabetes Gourmet Cookbook by Bonnie Sanders
Polin, Ph.D., and Frances Towner Giedt, ISBN #0-553-08760-6.
Formatted into MM by Ursula R. Taylor.
Juice the fruits using a hand or electric juicer; blend together.
Divide the juice between 2 goblets. Fill with mineral water.
Makes 2 servings.
Per serving: calories - 37, protein - 1 g, carbohydrate - 9 g,
fat - trace, calories from fat - less than 1%, dietary
fiber - trace, cholesterol - 0 mg, sodium - 1 mg,
potassium - 107 mg. Joslin Exchanges: 1/2 fruit
Posted to rec.food.recipes, 6/22/95 by Judi M. Phelps.
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