Portal of Recipes

The Right Food for Diabetes

noreply@blogger.com (D 14 K) — Sat, 24 Jul 2010 11:52:00 +0000

All people in this world will be getting older. If they are getting older, there are many kinds of diseases which will affect their body. Based on that fact, it is become very important for you to care your body. You should eat some healthy food and you should also do some exercise every day.

If diabetes affected your health, there are many things that you should do. You should pay attention with your health. There are many kinds of food that you can’t eat. If you want to cook for a food, you can also be cautious with your recipes. Sometimes, it will make you feel frustrated to eat something. If it is happen, you may try to go to Diabetic-foodrecipes.com. This is become the right place for you to get diabetic food recipes. Because of you have diabetes; you should extremely careful with your food. By going to this web page, you may find the right recipes in cooking food for diabetes. You don’t need to feel worry to eat something because you will cook it by yourself.

If you have got the right recipes for diabetes you, you will feel happy. You can easily eat your favorite food by cook it by yourself.
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The Right Company To Shop Aluminum Foil

noreply@blogger.com (D 14 K) — Tue, 09 Feb 2010 10:27:00 +0000

If you run a business in food packaging, you should always pay attention to the hygiene. The food should be packed with high quality aluminum foil to avoid bacteria and well-preserved for some months. When you buy aluminum foil to wrap the food, make sure that you get it from reliable company.

Alufoil is one company that serves many industries with aluminum foil for many years. The aluminum foil that they produce is suitable for food or pharmaceutical packaging and used be used in clean rooms. When you are buying aluminum foil from them, you will find more options on the products such as thickness, color and size. Thus, you should choose one type that suitable with your products before making purchase. You are also free to choose roll or sheet aluminum foil to wrap the food. The two types of aluminum foil are different in shape but they can perform well when wrapping the food or drugs. This company always maintains their products quality to give you the best.

When you need to see all of their products, you can browse the catalog at Alufoil.rfipages.com. They explain the specifications on each product to help you choose one that meets your need. This company can be contacted by phone anytime you need immediate help in choosing a product.
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Make a Great Web Design

noreply@blogger.com (D 14 K) — Sat, 30 Jan 2010 07:48:00 +0000

As you already knew, there are a lot of ways to earn more money. If you think you cannot get a lot of money if you work in a company, you should try to start your own business and try to sell your own products. If you have a business and products for sale, you should find a way to let public know about your products. Modern people can use internet to support their marketing strategy. You can make your own website which contains your company’s profile and products and you should try to make a great website.

Internet browsers can find your website easily if you have a great website. You also need to get a good rank on SEO so you will get more visitors to your website. If you cannot make a website, you can search for the web commerce design service so you can make a good website without more efforts. You should find the graphic design firm which provides the service you look for and you can order the best graphic design for your website. Make a website which has good graphic design is very important because the graphic design also can ease the visitors to understand something though they only see a picture.

So, if you want to increase sales and get more visitors to your website, you should try to find the best graphic design firm and get the service.
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Thanksgiving Recipes 2009

noreply@blogger.com (D 14 K) — Sun, 29 Nov 2009 16:11:00 +0000

8 tablespoons (1 stick) unsalted butter
2 medium onions, cut into 1/4-inch dice
6 stalks celery with leaves, cut into 1/4-inch dice
1 (14-ounce) package seasoned bread stuffing cubes
1/3 cup fresh parsley, chopped
1 teaspoon celery salt
1 tablespoon fresh sage, crumbled
1 tablespoon fresh rosemary, crushed
2 teaspoons fresh thyme, crumbled
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/4 cups hot turkey stock, plus 1/2 cup more if baking all of stuffing outside of turkey

Preheat oven to 350°F and butter 3-quart casserole or 9- by 13-inch baking dish. In 12-inch, heavy skillet over moderate heat, heat butter until hot but not smoking. Stir in onion and celery, cover, and cook, stirring occasionally, until soft, 15-20 minutes. Transfer to large bowl and add stuffing cubes, parsley, celery salt, sage, rosemary, thyme, salt, and pepper. Stir in 1 1/4 cups hot stock. Transfer stuffing to dish and drizzle with 1/2 cup hot stock. Cover with aluminum foil and bake until heated through, about 30 minutes. Uncover and bake until top is slightly crisp and golden, about 10 minutes longer. Serve immediately. Makes 8 servings (about 9 cups).

Adapted from Epicurious, Nov. 2007, by Rick Rodgers.

Cranberry Sauce with Port and Tangerine

1 (12-ounce) bag fresh or frozen cranberries
3/4 cup sugar
1/2 cup ruby Port
3 (3- by 1/2-inch) strips tangerine zest
1/3 cup tangerine juice (from about 2 tangerines)

Bring cranberries, sugar, Port, and zest to a simmer in a small heavy saucepan over medium heat, stirring until sugar has dissolved. Simmer, uncovered, stirring occasionally, until cranberries burst, about 12 minutes. Remove from heat and stir in juice. Cool completely.
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Privacy Policy

noreply@blogger.com (D 14 K) — Fri, 13 Nov 2009 17:44:00 +0000

I respect your privacy and I am committed to safeguarding your privacy while online at my site l-amik.net. At l-amik.net, the privacy of our visitors is of extreme importance to us. This privacy policy document outlines the types of personal information is received and collected by l-amik.net and how it is used.

Log Files
Like many other Web sites, l-amik.net makes use of log files. The information inside the log files includes internet protocol ( IP ) addresses, type of browser, Internet Service Provider ( ISP ), date/time stamp, referring/exit pages, and number of clicks to analyze trends, administer the site, track user’s movement around the site, and gather demographic information. IP addresses, and other such information are not linked to any information that is personally identifiable.

E-mail Subscription
If a user wishes to subscribe to my posts via e-mail (powered by Feedburner), I ask for contact information such as name and email address. Out of respect for my users’ privacy, a way to opt-out of these communications is provided.

Cookies and Web Beacons
A cookie is a piece of data stored on the user’s computer tied to information about the user. My site use cookies for tracking visitors’ activity. Some of our advertising partners may use cookies and web beacons on our site. Our advertising partners include Google Adsense. Please check their websites for respective privacy policies.

These third-party ad servers or ad networks use technology to the advertisements and links that appear on l-amik.net send directly to your browsers. They automatically receive your IP address when this occurs. Other technologies ( such as cookies, JavaScript, or Web Beacons ) may also be used by the third-party ad networks to measure the effectiveness of their advertisements and / or to personalize the advertising content that you see.

I use outside ad companies to display ads on my site. These ads may contain cookies and are collected by the ad companies, and I do not have no access to or control over these cookies that are used by third-party advertisers.

You should consult the respective privacy policies of these third-party ad servers for more detailed information on their practices as well as for instructions about how to opt-out of certain practices. l-amik.net's privacy policy does not apply to, and we cannot control the activities of, such other advertisers or web sites.

If you wish to disable cookies, you may do so through your individual browser options. More detailed information about cookie management with specific web browsers can be found at the browsers' respective websites.

Links
This Web site contains links to other sites. Please be aware that I am not responsible for the privacy practices of such other sites. I encourage my users to be aware when they leave our site and to read the privacy statements of each and every Web site that collects personally identifiable information. This privacy statement applies solely to information collected by this Web site.

Contact Information
If you require any more information or have any questions about our privacy policy, please feel free to contact us by email at dziaulhaque@gmail.com.

Last Update
This Privacy Policy was last updated on November 12, 2009.

Dilled peas, carrots, and pearl onions

noreply@blogger.com (D 14 K) — Thu, 12 Jun 2008 17:34:00 +0000

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Dilled peas, carrots, and pearl onions

Preparation time: 10 minutes

1 can (15 ounces) small, young peas, rinsed and drained
1 can (15 ounces) baby carrots, rinsed and drained
1 jar (15 ounces) pearl onions, drained
3 tablespoons reduced-calorie margarine
1 teaspoon dried dill
1/4 cup walnut pieces

Put peas, carrots, and onions in three separate pans and warm over low-medium heat. You may need to add a small amount of water to each pan to prevent sticking. Meanwhile, melt margarine in a small saucepan. Add dill and walnut pieces. Cook over medium heat for 3 minutes, stirring frequently.

Drain vegetables and place in mounds, by vegetable, on a serving platter. Drizzle with the walnut and margarine mixture and serve.

Yield: 5 1/2 cups
Serving Size: 1/2 cup

Nutrition Facts

Per Serving:
Calories: 71
Carbohydrate: 8 g
Protein: 3 g
Fat: 3 g
Saturated fat: <1 g
Sodium: 304 mg
Fiber: 3 g
Exchanges per serving: 2 vegetable, 1/2 fat
Carbohydrate choices: 1/2

This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.

Source: http://diabetesselfmanagement.com

Dill green beans

noreply@blogger.com (D 14 K) — Thu, 12 Jun 2008 17:29:00 +0000

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Dill green beans

Preparation time: 5 minutes
Cooking time: approximately 10 minutes

6 cups water
1 package (14 ounces) frozen whole green beans, thawed
2 tablespoons extra virgin olive oil
2 tablespoons cider vinegar
1/4 cup finely chopped green onion
2 tablespoons chopped fresh dill
1/4 teaspoon salt
1/4 teaspoon black pepper

Bring water to boil in a large saucepan; add green beans and cook about 10 minutes or until tender when pierced with a fork (beans should retain their bright green color). Meanwhile, in a small bowl, whisk together olive oil, vinegar, green onion, dill, salt, and pepper. Drain cooked beans well. Drizzle dill sauce over the beans and toss gently to coat well.

Yield: 5 cups
Serving Size: 1/2 cup

Nutrition Facts

Per Serving:
Calories: 43
Carbohydrate: 3 g
Protein: 1 g
Fat: 3 g
Saturated fat: <1 g
Sodium: 60 mg
Fiber: 1 g
Exchanges per serving: 1 vegetable, 1/2 fat
Carbohydrate choices: 0

This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.

Source: http://diabetesselfmanagement.com

Creamy mashed potatoes

noreply@blogger.com (D 14 K) — Thu, 12 Jun 2008 17:28:00 +0000

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Creamy mashed potatoes

Preparation time: 10 minutes
Cooking time: 15 minutes

1 1/2 pounds potatoes (approximately 3 medium potatoes), peeled and sliced
5 tablespoons fat-free half-and-half, heated
1/4 cup light sour cream
4 teaspoons butter-flavor sprinkles (such as Butter Buds)
1/4 teaspoon salt
1/8 teaspoon pepper

Place sliced potatoes in a pan and cover with water. Put lid on pan and bring to a boil over medium-high heat. Boil until potatoes are tender (about 15 minutes). Drain well.

Using an electric mixer on high, mash potatoes until smooth; periodically scraping down sides of pan. Add 3 tablespoons half-and-half and continue beating, periodically scraping down sides of pan. Add sour cream, butter-flavor sprinkles, salt, and pepper; continue mixing until smooth and combined. Thin as needed with remaining 2 tablespoons half-and-half.

Yield: 4 cups
Serving Size: 1/2 cup

Nutrition Facts

Per Serving:
Calories: 93
Carbohydrate: 19 g
Protein: 2 g
Fat: 1 g
Saturated fat: < 1 g
Sodium: 146 mg
Fiber: 1 g
Exchanges per serving: 1 starch
Carbohydrate choices: 1 1/2

This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.

Source: http://diabetesselfmanagement.com

Country-style collard greens

noreply@blogger.com (D 14 K) — Thu, 12 Jun 2008 17:27:00 +0000

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Country-style collard greens

Preparation time: 15 minutes
Cooking time: 50-55 minutes

1 tablespoon corn oil
1/2 cup chopped onion (about 1 small onion)
1 teaspoon (or 1 clove) minced garlic
1 pound collard greens, trimmed and chopped (about 2 large bunches)
2 cans (14.5 ounces each) fat-free, reduced-sodium chicken broth
1 teaspoon packed brown sugar
1 1/2 teaspoons liquid smoke flavoring
1/4 teaspoon red pepper flakes

Heat oil in a large pot. Add onion and garlic and cook, stirring frequently, until onion is tender, taking care not to burn the garlic. Add greens, chicken broth, brown sugar, liquid smoke flavoring, and red pepper flakes. Cover, bring to a boil, then reduce heat to medium and simmer 30 minutes, or until greens are tender; stir periodically. Remove lid from pan and continue cooking until most of liquid evaporates (about 15–20 minutes more).

Yield: 2 cups
Serving Size: 1/2 cup

Nutrition Facts

Per Serving:
Calories: 88
Carbohydrate: 10 g
Protein: 3 g
Fat: 4 g
Saturated fat: 1 g
Sodium: 550 mg
Fiber: 3 g
Exchanges per serving: 2 vegetable, 1 fat
Carbohydrate choices: 1

This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.

Source: http://diabetesselfmanagement.com

Corny zucchini medley

noreply@blogger.com (D 14 K) — Thu, 12 Jun 2008 17:26:00 +0000

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Corny zucchini medley

Preparation time: 10 minutes
Cooking time: approximately 15 minutes
Standing time: 4-5 minutes

Cooking spray
1 1/2 teaspoons olive oil
1 clove garlic, minced
1 small onion, finely chopped
2 dashes of hot pepper sauce (such as Tabasco)
2 cups frozen corn, thawed
2 cups chopped zucchini (approximately 9 ounces)
1/3 cup finely shredded, reduced-fat Monterey Jack cheese
4 slices turkey bacon, cooked, drained, and crumbled
1/4 cup finely diced tomato

Coat a nonstick skillet with cooking spray, add olive oil, and warm over medium heat. Add garlic and onion; cook, stirring frequently, for 2–3 minutes, or until onion is translucent. Stir in hot pepper sauce. Add corn and zucchini and cook until crisp-tender, about 10 minutes; stir frequently. Spoon vegetables into a serving dish and sprinkle evenly with cheese, bacon, and tomato. Allow to stand 4–5 minutes for cheese to melt.

Yield: 3 1/2 cups
Serving Size: 1/2 cup

Nutrition Facts

Per Serving:
Calories: 108
Carbohydrate: 13 g
Protein: 5 g
Fat: 4 g
Saturated fat: 1 g
Sodium: 147 mg
Fiber: 2 g
Exchanges per serving: 1/2 starch, 1 nonstarchy vegetable, 1 fat
Carbohydrate choices: 1

This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.

Source: http://diabetesselfmanagement.com

Corn and potato chowder

noreply@blogger.com (D 14 K) — Thu, 12 Jun 2008 17:17:00 +0000

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Corn and potato chowder

Preparation time: 1 hour and 30 minutes

Vegetable oil spray
1/2 cup chopped onions
2 cloves garlic, minced
1/8 cup chopped fresh parsley
1 1/2 cups frozen corn, thawed (or corn kernels from 4 ears of corn)
3 cups water
4 boiling potatoes, cubed
1 teaspoon dried dill
2 cups soy milk
1 cup drained and mashed silken tofu
1 teaspoon thyme
1/2 teaspoon black pepper

Spray a large pot with vegetable oil and heat. Add onions, garlic, parsley, and corn; cover and simmer over low heat for 20 minutes, stirring frequently. Add water and bring to boil. Add potatoes and simmer uncovered for 30 minutes, or until potatoes are tender. Stir in dill, soy milk, tofu, thyme, and pepper, and simmer for 15 minutes or until very hot.

Yield: 4 1/2 cups
Serving Size: 1 1/2 cups

Nutrition Facts

Per Serving:
Calories: 310
Carbohydrate: 53 g
Protein: 15 g
Fat: 7 g
Saturated fat: 1 g
Sodium: 39 mg
Fiber: 8 g
Exchanges per serving: 1 1/2 starch, 3 medium-fat meat
Carbohydrate choices: 3 1/2

This recipe was developed by Nancy Berkoff, a registered dietitian and certified chef who writes and teaches about food in Long Beach, California.

Source: http://diabetesselfmanagement.com

Colorful vegetable casserole

noreply@blogger.com (D 14 K) — Thu, 12 Jun 2008 17:14:00 +0000

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Colorful vegetable casserole

Preparation time: 15 minutes
Baking time: 1 hour

Vegetable cooking spray
1 package (16 ounces) frozen Italian-mix vegetables
1 large green pepper, cut into strips
1 pound baby carrots, halved
1 medium zucchini, unpeeled, cut into 1/2-inch slices
4 medium tomatoes, quartered
1 cup celery, sliced
2 tablespoons butter or margarine
1 1/2 cups chopped onion
2 large cloves garlic, minced
2 teaspoons instant reduced-sodium chicken broth granules
2 tablespoons cooking wine
1/2 teaspoon salt
1/2 teaspoon pepper

Preheat oven to 325°F. Spray a 3-quart casserole or Dutch oven with cooking spray. Spread frozen vegetables in an even layer in the casserole. Follow with layers of green pepper strips, baby carrots, zucchini slices, tomato pieces, and celery. Melt margarine in skillet. Add onion and garlic, sautéing until tender. Stir in broth granules, wine, salt, and pepper. Pour skillet mixture over vegetables. Cover casserole and bake for approximately 1 hour until vegetables are crisp-tender.

Yield: 10 to 12 servings
Serving Size: 1 cup

Nutrition Facts

Per Serving:
Calories: 88
Carbohydrate: 15 g
Protein: 3 g
Fat: 3 g
Saturated fat: <1 g
Sodium: 227 mg
Fiber: 4 g
Exchanges per serving: 2 vegetable, 1/2 fat
Carbohydrate choices: 1

This recipe was developed by Angie Sharp, a Diabetes Nutrition Specialist at the International Diabetes Center in Minneapolis, Minnesota.

Source: http://diabetesselfmanagement.com

Cauliflower in lemon sauce

noreply@blogger.com (D 14 K) — Thu, 12 Jun 2008 17:12:00 +0000

Nikon Coolpix S550 10MP Digital Camera with 5x Optical Zoom (Graphite Black)

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Cauliflower in lemon sauce

Preparation time: 30 minutes

1 small head of cauliflower (1 pound), separated into florets
4 cups water
1/4 teaspoon salt
1/4 teaspoon black pepper
Juice of 2 lemons
1/2 cup liquid egg substitute

Place cauliflower in a 3-quart pan. Add water, salt, and pepper. Cover, bring to a boil over high heat, reduce heat to medium, and cook until cauliflower is tender when pierced with a fork (approximately 10 minutes). Remove pan from heat and transfer cauliflower to a serving dish, reserving cooking liquid. Measure out 2 1/2 cups cooking liquid and return to the pan (add hot water if needed to make 2 1/2 cups).

In a small bowl, whisk together lemon juice and egg substitute. Whisk in 1 tablespoon of the cooking liquid, mixing well. Repeat 3 more times. Pour egg mixture into the pan with the remaining cooking liquid. Whisk well. Return to medium heat and cook until sauce bubbles and thickens slightly; whisk constantly to prevent scorching. Pour sauce over cauliflower and serve.

Yield: 6 cups cauliflower and 3 cups sauce
Serving Size: 1/2 cup cauliflower and 1/4 cup sauce

Nutrition Facts

Per Serving:
Calories: 19
Carbohydrate: 2 g
Protein: 2 g
Fat: <1 g
Saturated fat: <1 g
Sodium: 76 mg
Fiber: 1 g
Exchanges per serving: 1 nonstarchy vegetable
Carbohydrate choices: 0

This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.

Source: http://diabetesselfmanagement.com

Cabbage patch stew

noreply@blogger.com (D 14 K) — Thu, 12 Jun 2008 17:03:00 +0000

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Cabbage patch stew

Preparation time: 25 minutes

1 tablespoon corn oil
3 tablespoons commercial bacon bits
1 teaspoon (or 1 clove) minced garlic
1 medium onion, chopped
1 tablespoon flour
3 cans (14.5 ounces each) fat-free, reduced-sodium chicken broth
1/2 medium head cabbage, shredded
1 cup diced carrots
1/2 cup finely chopped celery
2 teaspoons dried parsley
1/4 teaspoon salt
1/8 teaspoon red pepper flakes
1/2 cup frozen green peas
1/2 cup reduced-fat sour cream

Heat oil in a large pan over medium heat. Add bacon bits, garlic, and onion and cook, stirring frequently, until onion is tender (about 3–4 minutes). Add a few drops of water if the mixture begins to stick. Stir in flour, then add chicken broth and bring to a boil. Stir in cabbage, carrots, celery, parsley, salt, and red pepper flakes. Return to a boil, then cover, reduce heat to low-medium, and simmer for 20 minutes. Stir in frozen peas and sour cream, heat through, and serve right away.

Yield: 8 1/2 cups
Serving Size: 1 cup

Nutrition Facts

Per Serving:
Calories: 67
Carbohydrate: 7 g
Protein: 3 g
Fat: 3 g
Saturated fat: 1 g
Sodium: 250 mg
Fiber: 2 g
Exchanges per serving: 1 1/2 vegetable, 1/2 fat
Carbohydrate choices: 1/2

This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.

Source: http://diabetesselfmanagement.com

Bow tie pasta with arugula and Feta

noreply@blogger.com (D 14 K) — Thu, 12 Jun 2008 17:02:00 +0000

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Bow tie pasta with arugula and Feta

Preparation time: 15 minutes
Cooking time: 15 minutes

8 ounces uncooked bow tie pasta
1 pint grape (or cherry) tomatoes, quartered
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
2 teaspoons (or 2 cloves) minced garlic
2 tablespoons olive oil
2 packed cups coarsely chopped arugula
4 ounces garlic-herb Feta cheese (or plain Feta), crumbled

Cook pasta according to package directions, omitting any salt. Meanwhile, place quartered tomatoes in a bowl, sprinkle evenly with salt and pepper and toss to coat; set aside. In a small, nonstick skillet, sauté garlic in olive oil for 2–3 minutes. Drain cooked pasta and place in serving dish. Add tomato mixture, arugula, and Feta cheese; toss to mix. Drizzle with warm olive oil mixture and toss again to coat.

Yield: 9 cups
Serving Size: 1 cup

Nutrition Facts

Per Serving:
Calories: 162
Carbohydrate: 21 g
Protein: 6 g
Fat: 6 g
Saturated fat: 2 g
Sodium: 280 mg
Fiber: 1 g
Exchanges per serving: 1 starch, 1 vegetable, 1 fat
Carbohydrate choices: 1 1/2

This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.

Source: http://diabetesselfmanagement.com

Balsamic-basil sliced tomatoes

noreply@blogger.com (D 14 K) — Thu, 12 Jun 2008 17:01:00 +0000

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Balsamic-basil sliced tomatoes

Preparation time: 10 minutes

2 medium ripe tomatoes (about 4 ounces each) or 1 large tomato (about 8 ounces)
1 teaspoon olive oil
1 tablespoon balsamic vinegar
1/8 teaspoon coarse ground black pepper
1/4 cup snipped fresh basil
2 tablespoons finely crumbled garlic-herb Feta cheese (plain Feta can be substituted)

Slice tomatoes and lay on a serving platter. Drizzle evenly with olive oil and balsamic vinegar. Sprinkle evenly with cracked pepper, snipped basil, and cheese. Divide into 4 equal portions and serve right away.

Yield: 4 servings
Serving Size: 1/4 of the recipe

Nutrition Facts

Per Serving:
Calories: 38
Carbohydrate: 4 g
Protein: 1 g
Fat: 2 g
Saturated fat: 1 g
Sodium: 60 mg
Fiber: 1 g
Exchanges per serving: 1 vegetable, 1/2 fat
Carbohydrate choices: 0

This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.

Source: http://diabetesselfmanagement.com

Asparagus with mustard vinaigrette

noreply@blogger.com (D 14 K) — Thu, 12 Jun 2008 16:54:00 +0000

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Asparagus with mustard vinaigrette

Preparation time: 20 minutes

1 pound fresh asparagus, preferably thin spears
2 teaspoons Dijon-style mustard
3 tablespoons red wine vinegar
1 teaspoon granulated sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon minced fresh parsley
2 tablespoons olive oil

Wash asparagus and trim the ends. If stems are tough, remove the outer layer with a vegetable peeler. Drop asparagus into boiling water and cook approximately 8 minutes or until desired texture is reached; drain. Measure mustard into a bowl. Whisk in vinegar, sugar, salt, pepper, and parsley. Whisk in olive oil until mixture is blended. Pour over cooked asparagus. Serve warm.

Yield: 6 servings
Serving Size: 1/2 cup

Nutrition Facts

Per Serving:
Calories: 56
Carbohydrate: 3 g
Protein: 1 g
Fat: 5 g
Saturated fat: <1 g
Sodium: 121 mg
Fiber: 1 g
Exchanges per serving: 1 vegetable, 1 fat
Carbohydrate choices: 0

This recipe was developed by Angie Sharp, a Diabetes Nutrition Specialist at the International Diabetes Center in Minneapolis, Minnesota.

Source: http://diabetesselfmanagement.com

Asparagus salad with yogurt dressing

noreply@blogger.com (D 14 K) — Thu, 12 Jun 2008 16:54:00 +0000

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Asparagus salad with yogurt dressing

Preparation time: 15 minutes
Chilling time: 1 hour

1 pound fresh asparagus
1 cup low-fat plain yogurt
2 teaspoons minced fresh parsley
1 teaspoon Dijon mustard
1 teaspoon minced fresh chives
1/2 teaspoon dried tarragon
Dash cayenne pepper
1 cup cherry tomatoes, halved

Wash and trim asparagus, removing tough ends of stalks. Place asparagus in a microwave-safe dish with a small amount of water, cover, and steam in microwave approximately 5 to 7 minutes until crisp-tender. Cut cooked asparagus into bite-size pieces, cover, and refrigerate. In a small bowl, combine the remaining ingredients (except cherry tomatoes), cover, and refrigerate at least one hour. Just prior to serving, toss the chilled asparagus with yogurt sauce. Fold in cherry tomato halves.

Yield: 4 servings
Serving Size: 1/4 recipe

Nutrition Facts

Per Serving:
Calories: 80
Carbohydrate: 10 g
Protein: 7 g
Fat: 2 g
Saturated fat: <1 g
Sodium: 75 mg
Fiber: 2 g
Calcium: 127 mg
Exchanges per serving: 2 vegetable, 1/2 lean meat
Carbohydrate choices: 1

This recipe was developed by Angie Sharp, a Diabetes Nutrition Specialist at the International Diabetes Center in Minneapolis, Minnesota.

Source: http://diabetesselfmanagement.com

Tuscan white bean and spinach soup

noreply@blogger.com (D 14 K) — Wed, 11 Jun 2008 17:27:00 +0000

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Tuscan white bean and spinach soup

Preparation time: 25 minutes

1 teaspoon olive oil
1/2 medium onion, chopped
1/2 cup chopped celery
1 clove garlic
1/4 teaspoon black pepper
1/4 teaspoon thyme
1 can (15 ounces) white beans (cannellini) with liquid
1 cup low-sodium, fat-free chicken broth
1 cup water
2 cups packed fresh spinach leaves, rinsed, drained, and sliced
1 teaspoon lemon juice

In a large pot, add olive oil and heat over medium setting. Add onion, celery, garlic, pepper, and thyme. Sauté until vegetables are tender. Stir in beans, chicken broth, and water and cover. Bring to a simmer and cook for 30 minutes. Remove 1 cup of bean/vegetable mixture and set aside. Pour remaining soup in small batches into a blender or food processor and puree until smooth. Pour pureed soup and reserved bean and vegetable mixture back into the pot with spinach and lemon juice and simmer for an additional 10 minutes until the soup is hot and the spinach has wilted. (You may need to replace some water lost by evaporation—this recipe should make 4 cups of soup.)

Yield: 4 cups
Serving Size: 1 cup

Nutrition Facts

Per Serving:
Calories: 127
Carbohydrate: 21 g
Protein: 8 g
Fat: 1 g
Saturated fat: 0 g
Sodium: 218 mg
Fiber: 10 g
Exchanges per serving: 1 starch, 1/2 very lean meat, 1 vegetable
Carbohydrate choices: 1 1/2

This recipe was developed by Sharon Palmer, a registered dietitian and freelance writer in Southern California.

Source: http://diabetesselfmanagement.com

Tangy gazpacho

noreply@blogger.com (D 14 K) — Wed, 11 Jun 2008 17:26:00 +0000

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Tangy gazpacho

Preparation time: 40 minutes
Chilling time: 2 hours

4 large tomatoes (about 2 pounds), peeled, seeded, and coarsely chopped
1 green bell pepper, seeded and coarsely chopped
1 large cucumber (about 12 ounces), peeled, seeded, and coarsely chopped
1 cup chopped purple onion
3 cloves garlic
1/4 cup red wine vinegar
1 tablespoon canola or corn oil
2 tablespoons mild cayenne pepper sauce (such as Frank's Red Hot Sauce, not Tabasco)
3/4 teaspoon salt

Garnish:
1 tomato, seeded and finely chopped
1/2 yellow pepper, seeded and finely chopped
3 green onions, finely chopped
1/2 cucumber, peeled, seeded, and finely chopped
1/4 cup finely chopped fresh parsley

Place tomatoes, pepper, cucumber, onion, garlic, vinegar, oil, hot sauce, and salt in blender or food processor. Cover and process until smooth (you may have to process in two batches). Transfer to a serving bowl, cover, and chill at least two hours before serving to allow the flavors to blend. Sprinkle with vegetable garnish before serving. (Chopped vegetable garnish may be stored in a zip-top bag).

Yield: 6 cups
Serving Size: 1 cup

Nutrition Facts

Per Serving:
Calories: 95
Carbohydrate: 14 g
Protein: 3 g
Fat: 3 g
Saturated fat: <1 g
Sodium: 540 mg
Fiber: 2 g
Exchanges per serving: 3 vegetable, 1/2 fat
Carbohydrate choices: 1

This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.

Source: http://diabetesselfmanagement.com

Slow-cooked Southwestern chicken chili

noreply@blogger.com (D 14 K) — Wed, 11 Jun 2008 17:25:00 +0000

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Slow-cooked Southwestern chicken chili

Preparation time: 25 minutes

1 1/2 medium onions, chopped
3 medium plum tomatoes, chopped
2 cloves garlic, minced
2 cups fat-free, low-sodium chicken broth
2 cups shredded, cooked chicken breast
1 can (15 ounces) kidney beans with liquid
1 can (15 ounces) sweet corn with liquid
1 small can (6 ounces) tomato paste
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon dried oregano
1/2 cup chopped cilantro (optional)

In a slow cooker or Crock-Pot, add all ingredients except cilantro, combine well, and turn on high setting for two hours. Reduce to low setting and cook for additional 5 hours, stirring occasionally, until vegetables are tender. Ladle into soup bowls and garnish each serving with 2 tablespoons chopped cilantro (optional). Serve immediately.

Yield: 8 cups
Serving Size: 1 cup

Nutrition Facts

Per Serving:
Calories: 174
Carbohydrate: 24 g
Protein: 16 g
Fat: 2 g
Saturated fat: 0 g
Sodium: 79 mg
Fiber: 4 g
Exchanges per serving: 1 1/2 starch, 1 1/2 very lean meat
Carbohydrate choices: 1 1/2

This recipe was developed by Sharon Palmer, a registered dietitian and freelance writer in Southern California.

Source: http://diabetesselfmanagement.com

Roasted squash bisque with pistachios

noreply@blogger.com (D 14 K) — Wed, 11 Jun 2008 17:23:00 +0000

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Roasted squash bisque with pistachios

Preparation time: 35 minutes

1 winter squash (Hubbard, butternut, or acorn), approximately 2 pounds
2 cups fat-free, low-sodium chicken broth
2 tablespoons roasted pistachio nuts (without shells)
1/4 teaspoon black pepper
1/2 teaspoon allspice
1 can (5 ounces) fat-free evaporated milk

Preheat oven to 375°F. Cut the squash in half and scoop out seeds. Place squash halves on baking sheet, cut-side down. Prick the skin of the squash with a sharp knife. Bake for approximately one hour until flesh is tender. Cool slightly. Scoop out 3 cups of cooked squash and place it in a blender or food processor. (Save any extra squash for another use.) Add some of the chicken broth to aid in blending. Sprinkle pistachio nuts, pepper, and allspice into the food processor or blender. Process until smooth and nuts are ground. When squash is smooth, pour into a large saucepan with remaining broth. Heat over low heat, stirring constantly until mixture comes to a slow boil. Stir in evaporated milk and continue to heat until soup bubbles and is heated through. Serve immediately.

Yield: 4 1/2 cups
Serving Size: 3/4 cup

Nutrition Facts

Per Serving:
Calories: 74
Carbohydrate: 15 g
Protein: 3 g
Fat: 1 g
Saturated fat: 0 g
Sodium: 71 mg
Fiber: 3 g
Exchanges per serving: 1 starch
Carbohydrate choices: 1

This recipe was developed by Sharon Palmer, a registered dietitian and freelance writer in Southern California.

Source: http://diabetesselfmanagement.com

Quick chicken noodle soup

noreply@blogger.com (D 14 K) — Wed, 11 Jun 2008 17:23:00 +0000

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Quick chicken noodle soup

Preparation time: 5 minutes
Cooking time: 20 minutes

2 cans (14.5 ounces each) 50% less sodium, fat-free chicken broth
3 cups water
1 1/2 teaspoons salt-free herb seasoning (such as Spice Islands Salt-Free Original Seasoning or Mrs. Dash)
2 teaspoons instant minced onions
2 cups uncooked, cholesterol-free egg noodles
1 can (10 ounces) 96% fat-free chunk chicken in water
1 can (15 ounces) no-salt-added mixed vegetables, drained
Black pepper to taste

Place broth, water, salt-free seasoning, and instant minced onions in a 2-quart pan and bring to a boil over high heat. Reduce heat to medium and add noodles; cook until tender (approximately 6–8 minutes). Drain and flake chicken; stir into soup along with vegetables. Season with black pepper to taste. Heat through.

Yield: 9 1/2 cups
Serving Size: 1 cup

Nutrition Facts

Per Serving:
Calories: 89
Carbohydrate: 10 g
Protein: 10 g
Fat: 1 g
Saturated fat: <1 g
Sodium: 284 mg
Fiber: 2 g
Exchanges per serving: 1/2 starch, 1 nonstarchy vegetable, 1 very lean meat
Carbohydrate choices: 1

This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.

Source: http://diabetesselfmanagement.com

Puerto Rican small red bean stew

noreply@blogger.com (D 14 K) — Wed, 11 Jun 2008 17:22:00 +0000

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Puerto Rican small red bean stew

Preparation time: 25 minutes
Soaking time: 8–12 hours
Cooking time: 1 1/2 hours

1 pound dried small red beans
2 quarts water
1 1/4 cups cubed, fresh calabaza or pumpkin (may substitute canned pumpkin)
1/4 cup tomato sauce, unsalted

Sofrito:
1 teaspoon vegetable oil
2 ounces extra-lean cured ham, chopped finely
1 onion, chopped finely
1 green pepper, chopped finely
3 sweet chilies, chopped finely
2 cloves garlic, minced
1/4 cup fresh cilantro leaves
1/2 teaspoon dried oregano, crushed

Rinse and drain dried red beans. Place in a pot, cover with water, and soak for 8–12 hours. Drain beans and place in a large, heavy pot with 2 quarts water. Add calabaza or pumpkin, cover pot, and bring to a boil. Continue to boil over medium heat for 1 hour. If using fresh pumpkin, slightly mash the pumpkin. To prepare sofrito, heat vegetable oil in a heavy pot. Add all sofrito ingredients and sauté for approximately 10 minutes, stirring occasionally. Add sofrito and tomato sauce to cooked beans and pumpkin mixture. Cook for an additional 30 minutes to allow mixture to thicken, stirring occasionally. May need to add additional water, as mixture should be moist.

Yield: 9 cups
Serving Size: 1 cup

Nutrition Facts

Per Serving:
Calories: 203
Carbohydrate: 36 g
Protein: 13 g
Fat: 1 g
Saturated fat: 0 g
Sodium: 81 mg
Fiber: 9 g
Exchanges per serving: 2 starch, 1 nonstarchy vegetable, 1 very lean meat
Carbohydrate choices: 2 1/2

This recipe was developed by Sharon Palmer, a registered dietitian and freelance writer in Southern California.

Source: http://diabetesselfmanagement.com

Pigeon pea gumbo

noreply@blogger.com (D 14 K) — Wed, 11 Jun 2008 17:21:00 +0000

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Pigeon pea gumbo

Preparation time: 20 minutes
Cooking time: 30 minutes

Sofrito:
2 ounces extra-lean, cured ham, chopped finely
1 teaspoon vegetable oil
1 tablespoon achiote coloring (if not available, may substitute 1 teaspoon vegetable oil mixed with 1 teaspoon paprika or 1/4 teaspoon saffron)
1/2 teaspoon whole dried oregano, crushed
2 cloves garlic, minced
1 green pepper, chopped finely
sweet chilies, seeded and chopped finely
1/4 cup fresh cilantro leaves
1 fresh tomato, chopped

6 Spanish olives stuffed with pimientos
1 tablespoon capers
1/4 cup tomato sauce, unsalted
1 can (15 ounces) pigeon peas, unsalted
1 1/2 cups long-grain rice
5 cups water

In a large, heavy pot, make sofrito by browning ham in vegetable oil over medium heat. Add achiote, oregano, garlic, green pepper, chilies, cilantro, and tomato. Cook and stir for 10 minutes. Add olives, capers, and tomato sauce to the sofrito. Add pigeon peas (undrained), rice, and water. Reduce heat to low and simmer for approximately 20 minutes uncovered until rice is tender, stirring occasionally. Consistency should be moist; may need to add additional water during the cooking process. Serve immediately.

Yield: 12 servings
Serving Size: 2/3 cup

Nutrition Facts

Per Serving:
Calories: 136
Carbohydrate: 27 g
Protein: 5 g
Fat: 1 g
Saturated fat: 0 g
Sodium: 99 mg
Fiber: 3 g
Exchanges per serving: 1 1/2 starch, 1 non-starchy vegetable
Carbohydrate choices: 2

This recipe was developed by Sharon Palmer, a registered dietitian and freelance writer in Southern California.

Source: http://diabetesselfmanagement.com