Diabetic Diet & Blood Gluecose

1. Betty Said,

   anything without sugar and high in complex carbs
   References :

2. Alyson Said,

   tons of great recipes

   http://www.diabetic-recipes.com/recipes.htm
   References :

3. Tc Said,

   you can get some great ones on internet. search with diabedic recipes
   References :
   do my own research for any foods on internet

4. skeptical Said,

   I think you can find a bunch in Dr Furhman’s books.

   http://www.drfurhman.com

   Good stuff.
   References :

5. Ashley P Said,

   I found this on a website and it looks pretty tasty! :]

   Southwest Shepards Pie

   (makes 6 servings)

   1 large onion, 8 ounces (240 g), chopped
   2 garlic cloves, minced
   1 carrot, 3 ounces (90 g), shredded
   1/2 pound (240 g) button mushrooms, cleaned and sliced
   1 pound (480 g) extra-lean ground beef sirloin
   1 teaspoon (5 ml) crushed dried oregano
   1/2 teaspoon (2.5 ml) crushed dried thyme
   1/2 teaspoon (2.5 ml) ground cumin
   1/4 teaspoon (1.25 ml) freshly ground pepper
   1 tablespoon (9 g) unbleached all-purpose flour
   1 cup (240 ml) fat-free low-sodium canned beef broth
   1/3 cup (80 ml) dry red wine or additional beef broth
   2 tablespoons (30 ml) tomato paste
   vegetable cooking spray
   Topping:
   1 pound (480 g) russet potatoes, peeled and cut into chunks
   3 to 4 tablespoons (45 to 60 ml) skim milk
   1/2 teaspoon (2.5 ml) salt (optional)
   1 to 2 tablespoons (15 to 30 ml) minced pickled jalapeño chile peppers, or to taste
   1 tablespoon minced fresh cilantro or flat-leaf parsley
   1 tablespoon (15 ml) minced scallion
   1/4 teaspoon (1.25 ml) paprika
   3 tablespoons (30 g) shredded 2% jack cheese

   In a large nonstick skillet, sauté onion, garlic, carrot, and mushrooms over medium heat, stirring occasionally, until vegetables are wilted and pan liquids are absorbed, about 6 minutes.
   Crumble in the ground sirloin and continue to cook, stirring occasionally, until beef is well browned, about 5 minutes. Drain off any excess fat.
   Add oregano, thyme, cumin, and pepper. Sprinkle flour over the beef mixture and stir. Add beef broth, wine, and tomato paste. Stir until well combined.
   Line a 2-quart (2 l) casserole with a piece of heavy-duty aluminum foil large enough to completely enclose the casserole. Lightly spray the foil inside the casserole with cooking spray.
   Transfer meat mixture to the prepared casserole. Set aside while you prepare the topping.
   Place the potatoes in a pot of boiling water to cover. Reduce heat and simmer until tender when pierced with a fork, 15 to 20 minutes. Drain.
   Mash the potatoes, adding sufficient skim milk until the potatoes are fluffy. Stir in the salt (if using), minced jalapeño chiles, cilantro, and scallion. Spoon the potato mixture onto the top of the meat mixture, making swirls with the back of a spoon. Sprinkle with paprika and cheese. 8. Cover the casserole and freeze until solid. Lift the food out of the casserole (the foil will adhere), wrap securely in the foil, then slip the package into a self-sealing plastic freezer bag or overwrap in additional foil or freezer paper. Label with the casserole name and the date. Use within 3 months.
   When ready to bake, unwrap the casserole and place back in the casserole dish to bake. Defrost completely. Then bake at 375°F (190°C) for 40 to 45 minutes, until golden and bubbly. (Since the casserole will be full, it may bubble over, so place a sheet of aluminum foil under the casserole to catch any drips.) Serve hot.
   Per serving: 226 calories (25% calories from fat), 17 g protein, 6 g total fat (2.7 g saturated fat), 23 g carbohydrate, 3 g dietary fiber, 41 mg cholesterol, 105 mg sodium
   Exchanges: 2 lean meat, 1 carbohydrate (1 bread/starch), 1 vegetable
   References :
   http://www.diabetic-recipes.com

6. two_speed51 Said,

   Backed sweet potato sprinkled with splendor brown sugar, cornish hen backed at 350 for 45 – 55 minuets, green beans sauteed with sweet onions and sprinkled with slivered almonds.
   References :

7. raindovewmn41 Said,

   Stuffed Turkey Tenderloin
   Yield: 2 tenderloins (4 servings

   Ingredients

   2 small turkey tenderloins (about 1/2 pound each)
   1/4 teaspoon salt
   1/8 teaspoon freshly ground pepper
   1 cup chopped onion
   2 cloves garlic, minced
   One 4-ounce can chopped green chilies, or 1/2 cup mild giardiniera pepper-vegetable mixture, drained
   1/2 cup coarsely chopped cilantro
   1 tablespoon olive oil

   Directions

   Prepare a charcoal grill or preheat the broiler.
   Cut a pocket horizontally along the side of each tenderloin, making sure not to cut all the way through. Season with salt and pepper.
   Spray a medium skillet with non-stick pan spray. Saute the onion and garlic until softened, about 3 minutes. Stir in the green chilies and cilantro.
   Stuff the onion mixture into the pockets in the tenderloins; secure with small metal skewers or wooden toothpicks. Brush the tenderloins lightly with oil.
   Grill, covered, over medium-hot coals, or boil 6 inches from the heat source, about 8 to 10 minutes per side or until the tenderloins are cooked through. Cut on the diagonal into 1/2-inch slices.
   References :
   http://diabeticgourmet.com/recipes/

8. Kevin A Said,

   You might check out: http://www.diabetic-diet-recipes.net
   It looks like a newer site but I’ve noticed they are adding new recipes daily.
   References :

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