Delicious Recipes For Diabetic

Welcome to this page where delicious recipes are specially created for people with Diabetic or Heart Problems. Though there are many delicious foods out there in the market, many sellers do not cater for the choices of these unfortunate people, and most of the time, they end up consuming the foods which are unhealthy for their bodies and having to suffering later.

 Anyway, there are still many ways to create real delicious recipes which will taste good and still be healthy for the body. Below are some recipes which I hope you may get to enjoy and share around with others.




CREAM PUFFS

½ Margarine

1 c. boliling water

1 c. flour

½ tsp salt

4 eggs

Melt margarine in 1 cup boiling water. Sift flour and salt together.

Add to boiling liquid all at once and stir until mixture leaves side of pan

in compact ball. Cool 1 minute.

Put in mixing bowl and add eggs - one at a time, beating well after

each addition. Drop by rounded teaspoon onto ungreased cookie

sheet. Bake at 450 degrees for 10 minutes and then at 400 degrees

for about 25 minutes. Cool and fill with healthy favorite filling.

For Filling: Use 1 tub Cool Whip, stir in 1/2 package instant vanilla pudding.

SUGARLESS APPLE PIE

1 (12 oz.) can frozen apple juice concentrate, thawed

3 tbsp. cornstarch

1/4 tsp. salt

1 tsp. cinnamon

1/2 tsp. nutmeg

5-6 apples, peeled, cored and sliced

Mix all ingredients, bring to a boil. Pour into crust-lined pie plate. Top

with remaining crust. Bake at 425 degrees about 45 minutes until

crust is golden and apples are tender.


 

SUGAR-FREE SPICE COOKIES

1/3 c. margarine, softened

1/4 c. granulated fructose

1/2 tsp. granulated brown sugar replacement

1 c. flour

1/2 tsp. baking powder

1 tsp. cinnamon

1/8 tsp. salt

1 tsp. vanilla

In a large bowl, cream margarine, fructose, and brown sugar

replacement together until light and fluffy. Add flour, baking powder,

cinnamon, and salt; mix well. Stir in vanilla. Shape dough into 1-inch

balls and place on ungreased cookie sheets. Flatten balls with a fork

that has been dipped in cold water. Bake at 375 degrees for 8-10

minutes; cool on wire racks.


 

DIABETIC CHOCOLATE CHIP COOKIES

1/4 c. margarine, softened

1 1/2 tsp. vanilla

1 c. + 2 tbsp. flour

2 tsp. baking powder

1/2 c. semi-sweet chocolate chips

1/4 c. chopped nuts

4 tsp. liquid sweetener

1 egg

1/2 tsp. salt

1/4 tsp. soda

Combine first 4 ingredients in small mixer bowl. Beat at high speed

for 1 to 2 minutes or until light and fluffy. Add next 4 ingredients with

1/2 cup water. Blend at low speed until well combined. Stir in

chocolate chips and nuts. Dough will be soft. Drop onto ungreased

cookie sheet. Bake at 425 degrees for 10 to 12 minutes.

DIABETIC BROWNIES

2 c. graham cracker crumbs (approximately 24 crackers)

1/2 c. chopped walnuts

3 oz. semi-sweet chocolate

1 1/2 tsp. Sweet-N-Low (6 packs)

1/4 tsp. salt

1 c. skim milk

Heat oven to 350 degrees. Place all ingredients in bowl; blend well.

Bake in greased 8x8x2 pan for 30 minutes. Cut in 2-inch squares

while warm.

CHOCOLATE CAKE

1/4 c. sifted all purpose flour

1 tsp. baking powder

1/4 tsp. salt

3 tbsp. cocoa

1/4 c. cold coffee

1 tbsp. sugar substitute

1 egg

1 tbsp. salad oil

1/4 c. cold water

1 tsp. vanilla

Sift flour, baking powder, soda, and salt together. Blend cocoa and

coffee. Beat egg and all sugar substitute, water, salad oil, and vanilla

and stir into dry ingredients, mixing only until smooth. Stir in cocoa

and coffee mixture. Line one 8 inch round layer cake pan with wax

paper and grease with 1/8 teaspoon butter. Pour batter into pan,

cover pan with foil and place in shallow pan of water. Bake at 350

degrees for 25 minutes. Remove from pan onto cake rack and cool.

Cut layer in half crosswise to make half of a two layer cake. One

serving = 1 fruit and 1 fat exchange.

DIABETIC CHOCOLATE SYRUP - Goes well with PanCakes / Wafers / MilkShakes

1/3 c. dry cocoa

1 1/4 c. cold water

1/4 tsp. salt

2 tsp. vanilla

3 tsp. liquid sweetner

Combine all ingredients; bring to full boil. Simmer 20 minutes.



IOCOA EGG PANCAKES
8 eggs, whip hard

1 tsp. salt

2 1/2 c. milk or water

1 c. flour

Mix all ingredients and pour onto grill pan. Cook on each side until lightly brown.

DIABETIC PUMPKIN PIE

1 (16 oz.) can pumpkin

1 (13 oz.) can evaporated milk

2 eggs

1/4 c. Brown Sugar Twin

1/4 c. Sugar Twin

1 tsp. cinnamon

1/2 tsp. salt

1/2 tsp. nutmeg

1/4 tsp. ginger

Sesame Seed Crust

Combine all ingredients and mix well in blender. Pour into Sesame

Seed Crust. Bake at 425 degrees for 15 minutes, then reduce heat to

350 degrees, and bake 35 minutes longer. Exchange per serving: 1

bread, 1/2 milk, 1 fat.

--SESAME SEED CRUST--

1 c. all-purpose flour

1/4 c. sesame seed

1/2 tsp. salt

1/2 c. plus 2 tbsp. corn oil margarine

2 or 3 tbsp. cold orange juice

Combine to make 1 (9-inch) pie shell.

DIABETIC SPAGHETTI SAUCE - Goes well with any Pasta.

1 tsp. vegetable oil
1 1/4 lb. lean ground round
3 (8 oz.) cans tomato sauce
1 (6 oz.) can tomato paste
4 c. water 1/4 tsp. salt (optional)
1 tsp. pepper
1 tsp. oregano
Dash of garlic Brown onions in oil; add meat and brown.
Drain fat; add rest of ingredients.
Simmer 1 hour uncovered. Serving size, 1/2 cup. (Lean meat exchange 1, vegetable

exchange 1, Calories 90, Carbohydrates 5 g, Protein 7 g, Fat 5 g, Fiber

0 g, Cholesterol 21 mg, Sodium 264 mg.

DIABETIC BARBECUE SAUCE - Goes well with Lean Pork / Chicken / Beef.

1 sm. onion, minced

1 (8 oz.) can tomato sauce

2 c. water

1/4 c. wine vinegar

1/4 c. Worcestershire sauce

1 tsp. salt (optional)

2 tsp. paprika

2 tsp. chili powder

1 tsp. pepper

1/2 tsp. cinnamon

1/8 tsp. cloves

Combine all ingredients; bring to full boil. Simmer 20 minutes.

Serving size = 1/4 cup

BRUNSWICK STEW

3 oz. chicken breast

3 oz. ground chuck, cooked

12 oz. tomato juice

1/2 sm. onion or dehydrated

1 c. water

1 pkg. beef bouillon

1/2 tsp. red pepper

1/8 c. vinegar

Skin chicken and boil until tender.  Broil beef until brown.  Debone, chop, and blend chicken in blender.  Cook tomato juice, water, and onion slowly (30 minutes).  Add bouillon, pepper, meat, and vinegar.  Add salt and pepper to taste.  Cook very slow in heavy pot until thick.

BROILED  CHICKEN  WITH  GARLIC

2 1/2 lbs. chicken, quartered, remove skins and fats

6 cloves garlic

3/4 tsp. powdered rosemary

Little salt & pepper to taste

Chicken bouillon

Rub chicken with 2 pressed garlic cloves, and rosemary.  Also rub with salt and pepper.  Let stand 30 minutes.  Put chicken in broiler pan and coat top with bouillon.  Sprinkle with 2 slivered garlic cloves.  Add a little bouillon to pan.  Broil turning when half done.  Coat top sides with bouillon and 2 more slivered garlics.  Baste with pan drippings.

 

CHICKEN STEW

4 chicken breasts, stewed

1 (6 oz.) can mushrooms

1/2 med. head cabbage, chopped

2 med. onions, chopped

Little Salt, pepper and garlic to taste

1 (12 oz.) tomato juice

To stew chicken, cover with water and pressure 15 minutes.  Remove chicken from water, add mushrooms, cabbage and onions.  Add salt, pepper, and garlic to taste.  Add tomato juice and chopped chicken.  Simmer for about 1 hour.

 

CABBAGE  ROLLS

6 lg. cabbage leaves

1/2 lb. ground chuck

1 tbsp. minced onion

1 egg

2 slices white bread

Salt & pepper to taste

Tomato sauce

Boil cabbage leaves in salt water for 5 minutes, set aside.  Mix ground chuck, onion, salt, pepper, egg, and bread.  Carefully spread cabbage leaf.  Roll up small roll of beef mixture.  Secure with toothpick.  Place rolls in boiler. Pour tomato sauce plus a can of water over.  Simmer about 45 minutes.

 

CELERY  SALAD

4 c. slivered celery, sliced diagonally

2 heads Boston lettuce or any other lettuce

1 (12 oz.) yogurt

1 1/2 tbsp. lemon juice

1 1/2 tbsp. DiJon mustard

4 tbsp. finely chopped parsley

Little Salt and pepper to taste

Cover and cook celery in very small amount of boiling water.  Cook for 3 minutes.  Drain and cool.  Arrange on lettuce cups.  Mix yogurt, lemon juice, mustard, and parsley.  Season to taste and pour dressing over celery.