Diabetic Recipes

[Ironhorse]

Michelle talking about her husband being diabetic reminded me that I have diabetic recipes tucked here and there in my cookbooks from when my brother was alive. This one was/is one of our favorites, because I LOVE chicken-fried steak!

Chicken-"Fried" Steak with Spiced Gravy

1 pound beef, lean top round steak
cooking spray
1/4 cup flour, all-purpose
1 tablespoon cheese, Parmesan
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon cumin, ground
1/4 teaspoon coriander, ground
1/8 teaspoon pepper, cayenne
1 egg white
1/3 cup buttermilk
1 cup cereal, cornflakes
1 tablespoon butter
3/4 cup milk, fat-free
1 dash nutmeg, ground
1 tablespoon flour, all-purpose
1/8 teaspoon salt

Nutritional Info (per serving):
Calories: 279, Saturated Fat: 3g, Sodium: 627mg, Dietary Fiber: 1g, Total Fat: 6g, Carbs: 23g, Cholesterol: 75mg, Protein: 31g
Exchanges: Starch: 1.5 , Lean Meat: 4 , Fat: 0.5 , carb choices: 1.5


1. Preheat oven to 425°F. Cut steak into 4 portions. Coat a baking sheet with nonstick cooking spray; set aside.

2. In a shallow dish, combine the 1/4 cup flour, the Parmesan cheese, garlic powder, the 1/2 teaspoon salt, the cumin, coriander, and pepper. In another shallow dish, combine egg white and buttermilk; beat with a wire whisk until mixed. Place crushed cornflakes in a third shallow dish.

3. Dip steak pieces into flour mixture to coat. Dip into egg mixture. Coat with crushed cornflakes. Arrange coated steak pieces on prepared baking sheet. Bake for 20 to 22 minutes or until steak coating is crisp and steak is well done, turning once. Serve Spiced Gravy over steak pieces. Makes 4 servings.

Spiced Gravy:

In a small saucepan, melt tablespoon butter over medium heat. Stir in 1 tablespoon all-purpose flour; cook and stir about 3 minutes or until flour begins to brown. Slowly whisk in 3/4 cup fat-free milk, 1/8 teaspoon salt, and a dash ground nutmeg. Cook and stir until thickened and bubbly. Reduce heat; cook and stir for 1 minute more.

[Michelle]

thank you thank you...my husband loves chicken fried steak.

printing that out....:p

[Ironhorse]

As I find other recipes, I'll post them here.

[Michelle]

Thank you very much

[Ironhorse]

Peach-Berry Cobbler

4 cups sliced, peeled fresh peaches or one 16-ounce package frozen unsweetened peach slices, thawed
1/4 cup cold water
2 tablespoons sugar or sugar substitute* equivalent to 2 tablespoons sugar
4 teaspoons cornstarch
1 tablespoon lemon juice
1/4 teaspoon ground allspice, cardamom, or cinnamon
1 recipe Biscuit Topping (below)
2 cups fresh raspberries or frozen unsweetened raspberries, thawed

1. For filling, in a medium saucepan, combine peaches, the water, sugar or sugar substitute, cornstarch, lemon juice, and allspice, cardamom, or cinnamon. Let stand for 10 minutes.

2. Meanwhile, preheat oven to 4000 F. Prepare Biscuit Topping.

3. Cook and stir the peach mixture over medium heat until thickened and bubbly. Stir in the raspberries. Heat through, stirring gently. Transfer the hot filling to a 2-quart round or square baking dish.

4. Immediately drop the Biscuit Topping into small mounds onto the hot filling.

5. Bake about 20 minutes or until browned and a toothpick inserted into topping comes out clean. Serve warm.

Biscuit Topping:

In a medium bowl, combine 1 cup all-purpose flour; 2 tablespoons sugar or sugar substitute* equivalent to 3 tablespoons sugar; 3/4 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon ground allspice, cardamom, or cinnamon; and 1/8 teaspoon salt. In a small bowl, stir together 1/3 cup plain low-fat yogurt; 1/4 cup refrigerated or frozen egg product, thawed, or 1 egg, beaten; and 2 tablespoons butter or margarine, melted. Add egg mixture to flour mixture, stirring just until moistened.

Prep: 25 minutes
Bake: 20 minutes

Makes 9 servings

Per Serving: 150 Calories, 3 g Total Fat, 1 g Saturated Fat, 8 mg Cholesterol, 126 mg Sodium, 28 g Carbohydrate, 4 g Fiber, 3 g Protein, 1 diabetic exchange Fruit, 1 diabetic exchange Other Carbohydrates, .5 diabetic exchange Fat

* Sugar Substitutes: Choose from Splenda Granular, Equal Spoonful or packets, or Sweet 'N Low bulk or packets. Follow directions to use amount equivalent to 2 tablespoons sugar.

[Ironhorse]

2 tablespoons unbleached all-purpose flour
1/2 teaspoon crushed dried thyme
1/4 teaspoon sweet paprika
1 1/2 pounds boneless beef round steak, cut 1 inch (2.5 cm) thick
1 tablespoon Worcestershire sauce
canola oil cooking spray
1 large garlic clove, peeled and thinly sliced
2 medium celery ribs, thinly sliced
2 medium onions, peeled and thinly sliced
4 medium plum tomatoes, thinly sliced (I like to use Roma tomatoes instead)
1/2 cup reduced-sodium canned beef broth


In a small bowl, combine flour, thyme, and paprika. Using a pastry brush, brush steak pieces with Worcestershire sauce. Dredge in flour mixture.
Lightly coat a large nonstick skillet with cooking spray. Place on stove over medium-high heat. Add steak pieces and brown on both sides, about 5 minutes per side.
Transfer steak pieces to a 3-quart or larger crockery slow cook. Top with garlic slices, celery, onions, and tomatoes. Pour beef broth over the top. Do not stir.
Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours.
To serve, transfer steak pieces and vegetables to a heated serving platter. Spoon any pan juices over the top and serve at once.

Per serving: 191 calories (21% calories from fat), 28 g protein, 4 g total fat (1.4 g saturated fat), 8 g carbohydrates, 2 g dietary fiber, 71 mg cholesterol, 102 mg sodium

Diabetic exchanges: 3 lean protein, 1/2 carbohydrate (1 1/2 vegetable)

[Ironhorse]

1 - 3 pound boneless beef chuck roast, tied and trimmed of all fat
freshly ground pepper to taste
olive oil cooking spray
3 large carrots, peeled and cut into sticks about 2 inches long
3 large ribs celery, cut into pieces 2 inches long
1 large yellow onion, peeled and cut into 8 or more wedges (a yellow onion can be bitter, a Maui onion is more expensive, but sweeter tasting)
4 large cloves garlic, smash with blade of knife (we love garlic, you may want to use less)
1 cup dry red wine or fat-free, no-salt-added canned beef broth
1/3 cup low-sodium tomato paste
1 1/2 tablespoons Dijon mustard
1/2 teaspoon crushed dried thyme
2 large bay leaves
salt (optional) (I use sea salt)
1 1/2 tablespoons cornstarch, mixed with 2 tablespoons tap water , (blend well so there are no lumps)


Rinse roast and pat dry with paper towels. Sprinkle both sides with pepper.
Lightly coat a heavy skillet with cooking spray and place over medium-high heat. Add roast and sear until well browned on all sides, about 8 minutes total cooking time.
In a 4-quart (or larger crockpot), combine carrots, celery, onion, and garlic. Place browned roast on top of the vegetables.

In a large mixing cup, combine wine, tomato paste, Dijon mustard, thyme, and bay leaves. Pour over roast and vegetables. Cover and cook until roast is very tender when pierced with a fork, about 8 to 9 hours on LOW or 4 to 5 hours on HIGH.

When beef is done, transfer the roast to a heated serving platter.

If cooking on LOW, turn the slow-cooker on HIGH. Skim any fat from the surface of the sauce. Add salt (if using). Pour the blended cornstarch mixture into the cooker and cook, stirring often, until sauce is bubbling, 10 to 15 minutes.

Using a slotted spoon, remove vegetables from sauce and arrange around the roast. Transfer sauce to a gravy boat to pass alongside.
To serve, carve the beef against the grain into thin slices. Serve at once.
Per serving (4 ounces beef plus 1/6 of the vegetables and 3 tablespoons of the sauce): 315 calories (26% calories from fat), 41 g protein, 10 g total fat (3.3 g saturated fat), 15 g carbohydrates, 3 g dietary fiber, 119 mg cholesterol, 220 mg sodium
Diabetic exchanges: 4 lean protein, 1 carbohydrate (vegetable)

[Ironhorse]

A little bit more complicated to make, but tastes really good!

Servings: 12 slices

Cake:
5 eggs
1/2 cup sugar
3 packets of Sweet 'n Low
1 teaspoon vanilla extract
3/4 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder

Filling:
2 cups skim milk
1 package (1.4 ounces) sugar-free chocolate instant pudding mix

Topping:
2 teaspoons sugar-free cocoa mix

Preheat oven to 400F.
Grease and line the bottom of a 10x15" jelly roll pan with waxed paper. Beat eggs in a large bowl with electric mixer until fluffy. Sprinkle sugar, Sweet 'n Low and vanilla over eggs; continue beating for 2 minutes. Sift flour, cornstarch, and baking powder together. Sprinkle half the mixture over batter; fold in with spatula. Repeat with remaining flour mixture.

Spread batter evenly in pan. Bake on center rack in oven for 10 to 12 minutes or until cake is golden and springs back when lightly touched.

Arrange a towel on work surface and cover with aluminum foil. Loosen edges of cake; unmold on foil. Roll cake jelly roll style, using towel as a guide. Leave cake rolled until it cools into jelly roll shape.

To make filling, blend milk with pudding mix according to package directions. Refrigerate pudding until it thickens. Unroll cake, spread evenly with pudding, and reroll. Lightly sprinkle sugar-free cocoa over the top to decorate. Cut into 1" slices and serve.

Nutritional Information Per Serving:
Calories: 122; Cholesterol: 92mg; Fat: 2 grams;
Carbohydrates: 21 grams; Sodium: 197mg
Exchanges: 1 Fruit; 1/2 Skim Milk; 1/2 Fat; 1 Starch

[Ironhorse]

Michelle, here's a site that we used to get a lot of recipes off of for my brother. Has everything from soups, crockpot cooking, holidays, meats, a whole bunch. Excellent site.

http://www.diabetic-recipes.com/recipes.htm