Easy Diabetic Recipes

Diabetic cooking does not have to be hard or time consuming. Preparing meals at home is so much better for the diabetic diet than eating out. Cooking at home allows a cook to know exactly what he is eating and serving. Remember, meals don't have to be elaborate to be healthy.

Breakfast Recipes

Banana Blueberry Smoothie

Ingredients:

½ of a banana, sliced
½ cup blueberries
1 cup skim milk
½ cup plain low fat yogurt
1 cup fiber one cereal
1 tsp vanilla
2 tsps Splenda
Dash of cinnamon
Serves 1

Combine all ingredients in a blender and blend well. Can be served over ice.

Breakfast Taco
Ingredients:

5 low carb tortillas
10 eggs
½ cup mozzarella cheese
¼ cup diced red onions
10 slices of peppered bacon
2 tsps garlic powder
Salt and pepper to taste
Serves 5

In a bowl beat the eggs until the yolks are mixed thoroughly. Add cheese, and garlic powder. Heat a skillet and fry bacon until soft but done. Drain half of the oil. Then add onions to the skillet and cook until soft. Add egg mixture, and scramble until eggs are no longer runny. Add salt and pepper to taste.

Spread the mixture evenly onto the 5 tortillas, and divide the bacon between the tacos. Serve warm.

Lunch Options

Turkey and Cheese Open Face Sandwiches
Ingredients:

10 slices low fat mozzarella
15 good quality turkey slices
5 slices Pumpernickel bread
Serves 5

Lay pumpernickel out onto a flat baking sheet. Place 1 slice of cheese on each piece of the pumpernickel. Next, place two pieces of turkey on top of each cheese slice. Add another piece of mozzarella and then top with the remaining piece of turkey.

Place in a pre-heated 425 degree oven. Cook for 20 minutes, or until cheese is melted.

Goat Cheese and Pomegranate Wedge Salad
Ingredients:

1 head of iceberg lettuce
3/4 cup pomegranate seeds
1 red onion
1 cup of goat cheese, crumbled
1 bottle low-fat pomegranate dressing
Serves 5

Slice the iceberg lettuce into 5 wedges. Lay the wedges onto a large plate. Cut onions into round slices. Layer on top of the lettuce wedges. Sprinkle the pomegranate evenly over the salad wedges, and add goat cheese. Use 2 Tbs. of dressing for each salad.

Easy Dinner

Susan's Sirloin Steak
Ingredients:

5 Sirloin Steaks
Garlic powder
Onion salt
Fresh ground pepper
Chili powder
2 Tbs. Butter
2 Tbs. Olive oil
Serves 5

Prepare the steaks by sprinkling garlic powder, onion salt, chili powder, and fresh ground pepper to each side. Heat the butter and olive oil in a non-stick skillet. When heated add the steaks. Cook over medium high heat for about 6 minutes on each side.

Texas Style Chili
Ingredients:
2 lbs ground round
2 cans tomato sauce
1 can tomato paste
1 can diced tomatoes
1 can Rotel tomatoes
1 cup chili powder
½ cup minced garlic
½ cup flaked onion
¼ cup cumin
2 Tbs. cayenne pepper
2 cups water
1 Tbs. olive oil
Optional shredded low fat mozzarella
Serves 10

Add all ingredients into a large pot. Cook over a medium heat. Bring to a boil, stirring frequently. Reduce heat to medium low. Allow to simmer for 2 hours, stir occasionally. Serve warm with ¼ cup optional cheese if desired.

Desserts

Cinnamon Apple Frozen Yogurt
Ingredients:

1 large jar of low sugar apple sauce
½ tsp ground cinnamon
1 ½ cups fat free no sugar added frozen yogurt.
Serves 6

Heat the apple sauce and cinnamon over medium heat until boiling. Remove from heat, and spread evenly into 6 dessert cups. Scoop ¼ cup frozen yogurt into each dessert cup.

Balsamic Apricots
Ingredients:

3 medium size apricots, pits removed, and halved
2 Tbs. balsamic vinegar
2 Tbs. Splenda brown sugar mix
2 Tbs. butter
Serves 6

Heat butter, balsamic vinegar and Splenda brown sugar mix over a low heat. Add the halved apricots fleshy side down. Cook over medium low heat until apricots begin to break down.

Optional serving suggestion: Serve warm under ¼ cup no sugar added vanilla ice cream.