Diabetic Diet & Blood Gluecose

1. Stuart Said,

   check this out its good:
   http://www.healthy-diabetic-recipes.co.uk
   References :

2. monique Said,

   Make Ta tor-tot Casserole and use frozen peas & carrrots over soup layer(Canned Cream of Mushroom) over browned hamburger. Top with Tator-Tots & bake 350 for 1 hr
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3. cadenza Said,

   Let them cook their own food if they are that fussy lol
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4. Richard L Said,

   can’t imagine how they came to be diabetic…
   References :

5. louisesept1970 Said,

   barbequed chicken

   barbecue sauce
   1 10 3/4-ounce (301 g) can tomato puree
   1/2 onion, 3 ounces (90 g) chopped fine
   3 tablespoons (45 ml) French style whole-grain mustard
   3 tablespoons (45 ml) fresh lemon juice
   sugar substitute equivalent of 2 tablespoons sugar, or to taste
   1 tablespoon (15 ml) Worcestershire sauce
   1 to 2 tablespoons (15 to 30 ml) hot sauce (optional)
   1/4 teaspoon (1.25 ml) ground allspice
   1/4 teaspoon (1.25 ml) ground ginger
   1/3 cup (160 ml) water
   freshly ground pepper

   6 chicken breasts, 6 ounces, (180 g) each, bone in, fat and skin removed
   olive oil cooking spray

   Prepare the coals in the barbecue or light the grill.
   To make the sauce: place the tomato puree in a deep sauce pan. Add the onion and simmer slowly, covered, for 5 minutes. Uncover and add the mustard, lemon juice, sugar substitute, Worcestershire sauce, pepper sauce, (if using), allspice, ginger, and water. Simmer slowly for about 10 minutes until the sauce thickens. Add the pepper. Makes about 2 cups which can be frozen, refrigerated for up to 4 days, or served warm immediately.
   When ready to grill, lightly coat the chicken breasts with cooking spray. Pat with freshly ground pepper and them place on the grill, bone side up. Grill, turning frequently, for 20 to 25 minutes. After 20-25 minutes brush both sides with barbecue sauce. Continue to grill until the chicken is no longer pink when cut with a knife.
   To serve, return the barbecue sauce to the stove and bring to a rapid boil for at least 2 minutes. Transfer sauce to a serving dish and pass to spoon over chicken breasts.
   Per serving (with 2 tablespoons sauce): 170 calories (10% calories from fat), 33 g protein, 2 g total fat (0.5 g saturated fat), 3 g carbohydrates, 1 g dietary fiber, 82 mg cholesterol, 246 mg sodium
   Diabetic exchanges: 4 very lean protein
   References :

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