Can you share your favorite main dish recipe for a diabetic?!


Question: Please do not tell me about another diabetic cookbook, as I already have some. *****SMILE****

I am looking for a tried and true yummy recipe to fix for my husband's dinner. He was just diagnosed with type 2 diabetes. If you have a favorite diabetic-friendly recipe that you would like to share, I'd be in heaven. I so dislike flipping through a cookbook, trying to guess how something might taste.

I keep fixing the same few things for him, and I'd like to surprise him with something new. It doesn't have to be super easy. I do have a couple of diabetic cookbooks, so please don't refer me to another one. Thank you so much.


Answers: Please do not tell me about another diabetic cookbook, as I already have some. *****SMILE****

I am looking for a tried and true yummy recipe to fix for my husband's dinner. He was just diagnosed with type 2 diabetes. If you have a favorite diabetic-friendly recipe that you would like to share, I'd be in heaven. I so dislike flipping through a cookbook, trying to guess how something might taste.

I keep fixing the same few things for him, and I'd like to surprise him with something new. It doesn't have to be super easy. I do have a couple of diabetic cookbooks, so please don't refer me to another one. Thank you so much.

Aloha Chicken (Diabetic)

2 1/2 pounds chicken pieces; skinned
2 low sodium chicken bouillon cubes
1 teaspoon light soy sauce
2 tablespoons cornstarch
1/4 cup water
1 tablespoon olive oil
1 cup chopped green pepper
1 cup thinly sliced radishes
1 (8-ounce) can pineapple chunks in juice, reserve 1/2 cup juice
Freshly ground pepper to taste
Hot cooked rice
Chow mein noodles (optional)

1. Place chicken in cooking pot and add enough water to just cover. Bring to a boil; add bouillon cubes and simmer chicken, covered, until tender, about 30 to 35 minutes. Remove meat from bones and cut into chunks. Reserve 1 cup chicken broth
2. Combine 1 cup reserved chicken broth with the reserved 1/2 cup pineapple juice and soy sauce; set aside.
3. In small bowl, mix cornstarch with 1/4 cup cold water; set aside.
4. Heat oil in large skillet over medium-high heat and saute the green peppers and radishes until crisp tender, about 2 to 3 minutes. Add pineapple and chicken.
5. Pour chicken broth mixture over chicken/vegetable mixture; heat to boiling and stir in the cornstarch mixture. Cook, stirring constantly, until mixture has thickened and is heated thoroughly. Season with pepper as desired.
6. Serve over hot cooked rice and sprinkle chow mein noodles on top, if desired.

Makes 6 servings.

Most regular recipes can be adjusted for diabetics. I have a friend with type 2 diabetes and he uses regular cookbooks, but checks the ingredients carefully and adjusts to fit his special needs. Just make sure there isn't too much sugar (raw or processed) in the recipe. Good luck!

no problem. here you are by PT

DIABETIC BEEF TERIYAKI
1 lb boneless sirloin steaks
1/4 cup soy sauce
1/4 cup dry sherry, white wine or chicken broth
1 tablespoon vegetable oil
2 teaspoons chopped gingerroot or
1/2 teaspoon ground ginger
1 teaspoon sugar(or sugar substitute)
1 clove garlic, chopped
Directions
1Trim fat from beef steak; cut beef into 3/4-inch cubes.
2Place beef in glass or plastic bowl.
3Mix remaining ingredients; pour over beef.
4Cover and refrigerate, stirring occasionally, at least 1 hour.
5Thread 6 beef cubes on each of 5 skewers; brush with marinade.
6Set oven control to broil.
7Broil kabobs with tops about 4 inches from heat 5 to 6 minutes; turn.
8Brush with marinade; broil until done, 5 to 6 minutes longer.
9Brush with marinade.


DIABETIC BEEF STEW
2 medium onions
4 stalks celery or
1 small celery root, peeled
1 tablespoon olive oil
1 lb lean stewing beef or lean stewing lamb
2 cloves garlic (optional)
3 cups water or fat-free broth
1/4 cup barley
2-3 bay leaves
2 cups peeled diced rutabagas(yellow turnip)
1 cup peeled diced turnips (optional)
1 medium carrot, peeled and diced
1 medium potato, peeled and diced
1 cup cleaned button mushrooms
1(19ounce)can stewed tomatoes
salt
1 teaspoon savory
1 teaspoon paprika
1/2 teaspoon oregano
1/2 teaspoon cracked black pepper
1 teaspoon Worcestershire sauce
Directions
1Peel and chop the onions coarsely.
2Chop the celery coarsely as well.
3Peel and mince the garlic.
4Saute the onions and celery until softened in the oil; remove them to a large stew pot.
5Add the beef or lamb to the frying pan and cook until browned, stir in the garlic; then add the meat to the onions and celery.
6Add the water or broth, the barley and the bay leaves to the stew pot.
7Peel and chop all the remaining vegetables into bite-sized pieces.
8Add them to the stew in the order given, then add the tomatoes and the spices.
9Simmer the stew until the meat is done and the vegetables and barley are tender.
10Add a little more water if needed.
11This can be made ahead; stew keeps and reheats well.


DIABETIC SHRIMP SCAMPI
1 tablespoon butter
2 tablespoons olive oil
4 garlic cloves, finely chopped
11-15 medium shrimp, peeled and deveined
1/4 cup dry white wine
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon seasoned dry bread crumbs
2 tablespoons fresh parsley, chopped
Directions
1Directions.
2Heat butter and oil in large non-stick skillet over high heat. When butter starts to brown, add garlic. Lower heat; cook 1 minute, stirring to prevent garlic from overbrowning.
3Add shrimp; cook 2 minutes, stirring occasionally. Add wine, lemon juice, salt and pepper; cook 2 minutes or until shrimp are cooked through. Stir in bread crumbs and parsley. Serve immediately.


Pizza Calzones - Diabetic
8 ounces ground chicken(or beef or pork)
1 medium onion, chopped(about 1 cup)
2 large garlic cloves, smashed
1 cup grated zucchini(or chopped broccoli)
1(7 1/2ounce)can tomato sauce
1/2 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon pepper, freshly ground
1/4 teaspoon crushed red pepper flakes(flakes)
3/4 cup part-skim mozzarella cheese
1/4 cup parmesan cheese, grated(or shredded)
2/3 cup whole wheat flour
1 cup all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons canola oil(I use Becel oil)
3/4 cup skim milk
1/3 cup all-purpose flour
1/4 cup skim milk
Directions
1Saute chicken, onion, garlic and zucchini in a large non stick fry pan until no pink remains in chicken and liquid is evaporated.
2Stir in tomato sauce, oregano, basil, pepper and chillies flakes. Heat, uncovered on low for 10 minutes until thickened. Remove from heat. Let stand to cool slightly; stir in cheeses. Set aside.
3Combine whole wheat flour, first amount of all purpose flour, baking powder and salt in a large bowl; make a well in the centre.
4Combine canola oil and first amount of milk in a small bowl; add all at once to the dry ingredients; stir with a fork, just until moistened.
5Turn out onto a lightly floured board using second amount of all purpose flour; gently knead dough 8 to 10 times. Divide dough into 8 portions; roll each out to a 6 inch circle. Place 1/3 cup filling to one side of centre, moisten edge of dough with some of the second amount of milk. Bring unfilled side of dough over filling and press edges together with fork tines to seal well. Cut slits in top with tip of a sharp knife; place on greased baking sheet. Brush with remaining milk; bake in 400F degree oven for 15 to 18 minutes until golden brown.
6Diabetic choices: 2 starch; 1/2 fruit & veggies; 1 1/2 protein; 1 fat & oil.

Diabetic Delicious Soyabean Biryani
1/2 cup soybeans, soaked overnight
1 cup cooked rice
1 inch cinnamon sticks
1 green cardamoms
1 bay leaf
salt
for the masala
1/2 cup onions, sliced
1/2 teaspoon cumin seeds
1 teaspoon ginger-garlic paste
1 cup tomatoes, chopped
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
1/2 teaspoon coriander powder
1/4 cup low-fat milk or low-fat plain yogurt
1 1/2 cups boiled mixed vegetables
1/4 cup fresh mint leaves, washed and chopped
1/4 cup fresh coriander leaves, washed and chopped
1 teaspoon oil
salt
Directions
1Wash and drain the soyabeans.
2Add 2 cups of water, cinnamon, cardamom, bay leaf and salt.
3Cook on medium heat till cooked.
4Drain and keep aside.
5Mix togeher the cooked rice and cooked soyabeans.
6Heat oil in a non-stick pan.
7Add cumin seeds and allow to crackle.
8Fold in the onions and the ginger-garlic paste. Saute till the onions are lightly browned.
9Add tomatoes, all the masala powders and 1/4 cup of water. Cook till the water evaporates and the tomatoes are softened.
10Stir in the milk or yoghurt.
11Add salt and the boiled vegetables.
12Mix well and allow to simmer for 7 minutes till the mixture is almost semi-dry.
13Fold in the corriander and mint leaves.
14Spread half of this mixture in an 8 inch diameter sized baking dish.
15Spoon all the spice mixture over it.
16Top with the remaining rice and soyabeans.
17Cover with a layer of aluminium foil.
18Bake in a preheated oven at 180C or 360F for 20-30 minutes.
19Serve hot alongwith low-fat plain yoghurt.


Diabetic Friendly Cashew Chicken
1 lb boneless skinless chicken breasts, cut into strips
1/4 cup orange juice
4 teaspoons cornstarch, divided
1 teaspoon vegetable oil
1/4 cup chopped cashews
1(8ounce)can sliced water chestnuts, drained
1 cup chopped green peppers
1/2 cup chopped green onions
1 tablespoon minced gingerroot
1 cup reduced-sodium fat-free chicken broth
2 tablespoons low sodium soy sauce
1(11ounce)can mandarin oranges in light syrup, drained
3 cups cooked brown rice(cooked without salt or fat)
Directions
1Combine chicken strips, orange juice, and 1 teaspoon cornstarch in a medium bowl; cover and chill 1 hour.
2Heat oil in a nonstick skillet over medium heat. Add cashews; cook, stirring constantly, 30 seconds. Remove from skillet; set aside. Add chicken mixture to skillet. Cook, uncovered, over medium-high heat 8 minutes or until chicken is lightly browned, stirring constantly. Add water chestnuts and next 3 ingredients; cook 5 minutes.
3Combine broth, soy sauce, and 1 tablespoon cornstarch; add to chicken mixture. Bring to a boil; reduce heat, and cook, stirring constantly, until thickened.
4Remove from heat; stir in oranges. Spoon chicken mixture over rice, and sprinkle with cashews. Serve immediately.


CHINESE PORK CHOP
1/4 cup Egg Beaters egg substitute
3 tablespoons light soy sauce
1 tablespoon water
6 lean pork loin chops
3 tablespoons wheat germ
1/4 teaspoon dried ginger
1/2 teaspoon garlic powder
1/4 cup whole wheat breadcrumbs
Directions
1Beat egg, soy sauce, water, garlic powder, and ginger in a flat pan or dish.
2Mix bread crumbs and wheat germ in another flat dish.
3Dip pork chops into egg mixture, then in bread crumb mixture, coating both sides.
4Place on baking sheet sprayed with no stick spray. Bake in 350 degree oven for 30 minutes.
5Turn chops carefully and bake 20 minutes more, or until tender.

DIABETIC - LEMON CHICKEN
12 ounces chicken breast tenders, cut in thirds
1 teaspoon cornstarch
1 tablespoon low sodium soy sauce
1/4 cup fresh lemon juice
1/4 cup low sodium soy sauce
1/4 cup fat free chicken broth
1 teaspoon fresh ginger, minced
2 garlic cloves, minced
2 teaspoons Splenda sugar substitute
1 teaspoon cornstarch
2 teaspoons vegetable oil
1/4 cup red bell peppers, sliced into 2-inch strips
1/4 cup green bell peppers, sliced into 2-inch strips
Directions
1Mix 1 teaspoons cornstarch and 1 tablespoons soy sauce in a small bowl. Add sliced chicken tenders. Place in refrigerator and marinate for 10 minutes.
2Stir the lemon juice, 1/4 cup soy sauce, chicken broth, ginger, garlic, Splenda and 1 teaspoons cornstarch together in a medium sized mixing bowl.
3Heat oil in a medium size frying pan. Add chicken and cook over med. high heat for 3-4 minutes or until just done. Add sauce and sliced peppers. Cook 1-2 minutes more or until sauce thickens and peppers are slightly tender.
4Serve with rice or Asian noodles.





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