Can you give me some diabetic friendly recipes?!

A diabetic can eat normal foods. No special recipes required.
They do need to eat a limited amount of ALL carbohydrates so a meal heavy on the rice, pasta or potato is not a good idea.
A diabetic must also limit certain starchy veggies like corn peas, sweet potatoes and squash.
Fresh fruits are allowed but again, in limited quantities.
Lean meats and all other veggies are fine.
In fact it is impossible to eat enough of the following veggies to effect blood sugar;
peppers, onions, garlic, celery, green and wax beans, tomatoes, cauliflower, broccoli, cabbage, Brussels sprouts, zucchini, mushrooms, asparagus.
You can season to your hearts content.
Diabetic recipes are often full of artificial sweetener and other odd shortcuts that are NOT needed at all.
A sample meal could be as follows;
roast beef, 1/2 cup mashed potatoes and green beans, fresh fruit for dessert. A nice garden salad as a starter.
baked chicken, 1/2 cup savory rice, steamed broccoli with a spritz of spray butter, cup of mixed melon for dessert.
1 cup Spaghetti and meat sauce using whole wheat spaghetti, a large tossed salad and 1/2 cup ice cream for dessert.
Not all diabetics are on the same calorie restrictions either. The suggestions I gave are based on my late husband and my late mother, who both were quite ill with other ailments and not very active.
A younger person working full time or a man doing a physically demanding job would need more calories per meal.

I totally despise any "diabetic friendly" recipes! I do not eat any of the synthetic sweeteners, I merely eat half the normal serving of high carb foods.

Flour is worse than sugar! So a sugar free cake is NOT glucose free!! Please use your standard recipes as most diabetics adjust their carb counts or medications for the meal.

I follow the South Beach Living phase 2 menus and recipes as they are recommended by the top endocrinologists in the US.

I do not eat root veggies except onions, I avoid most white veggies except cauliflower. I avoid most milk products except for cheeses. I avoid soft sweet fruits. I avoid dried beans of all kinds.

recipe? change the potatoes in potato salad to steamed cauliflower! Super fantastic and you can use your regular recipe. Change the pasta in pasta salads to steamed cauliflower, also super fantastic.

I love Chef Salads!! they are so variable, not the same 2 meals in a row. Use spinach leaf for the base.

a half cup of rice or mashed potatoes will spike my glucose royally, any pasta is the same subject.

Stuffed Boneless Chicken Breasts
Ingredients:

4 boneless skinless chicken breasts
4 tablespoons salt-free butter or margarine
1 1/2 cups chopped fresh mushrooms
1 cup grated mozzarella or provolone cheese
2 teaspoons mixed herbs
= (savory, sage, thyme, marjoram,
rosemary)
1 1/2 cups crushed Grainfield's Distinctly Lite

Yield: 4 Servings
Method:

Preheat oven to 350 degrees.

Wash chicken breasts and pat dry. Brush with melted butter inside cavity and outside. Toss chopped fresh mushrooms, grated cheese, and 1 teaspoon herbs together. Stuff mixture inside each breast. Fasten with toothpicks.

Mix Grainfield's Distinctly Lite with remaining mixed herbs. Roll breasts in herbed flakes. Place in lightly buttered baking dish.

Bake 45 minutes.

This recipe yields 4 servings. Serving size: 1/4 recipe.

Exchanges Per Serving: 4 Lean Meat, 1 1/2 Fat, 1 Starch.

Nutrition Facts: Calories 370; Calories from Fat 174; Total Fat 19g; Saturated Fat 6g; Cholesterol 90mg; Sodium 203mg; Carbohydrate 11g; Dietary Fiber 1g; Sugars 1g; Protein 37g.


Western Omelet
Ingredients:



1 1/2 teaspoons canola oil
3 egg substitute equivalents
1/4 cup minced lean ham
2 tablespoons minced green pepper
2 tablespoons minced onion
1 dash salt
Freshly-ground black pepper to taste



Yield:



2 Servings


Method:



In a medium nonstick skillet over medium-low heat, heat the oil.

In a small mixing bowl, beat eggs slightly and add remaining ingredients. Pour egg mixture into heated skillet.

When omelet begins to set gently lift the edges of omelet with a spatula, and tilt skillet to allow uncooked portion to flow underneath. Continue cooking until eggs are firm, then transfer to serving platter.

This recipe yields 2 servings. Serving size: 1/2 omelet.

Exchanges Per Serving: 2 Lean Meat.

Nutrition Facts: Calories 96; Calories from Fat 39; Total Fat 4g; Saturated Fat 1g; Cholesterol 8mg; Sodium 379mg; Carbohydrate 3g; Dietary Fiber 0g; Sugars 2g; Protein 11g.

bestdiabeticrecipes.com

Go online, you'll find millions of them.