Diabetic Recipes 100 to 109
RCP100 Rich Rice Pudding DFAN/OneStep Recipe Of The Week - RCP 100 RICH RICE PUDDING – Makes 10 half cup servings. One serving is one half cup (This is our 100th DFAN recipe! It's taken a few years to get to this point and we hope our recipes have made your diabetes management plans easier to live with!) INGREDIENTS 1½ cups cooked rice DIRECTIONS Heat the oven to 450 degrees. Combine the rice, raisins, sugar, eggs, egg substitute, vanilla, cinnamon, Per Serving: 148 Calories; 2 grams Fat; 28 grams Carbohydrate; 6 grams Protein; 78 mg Sodium Exchanges: 2 Carbohydrate DFAN/OneStep Recipe Of The Week - RCP101 Butter Beans & Turkey (Makes 8 one cup servings) INGREDIENTS 8 ounces smoked turkey breast DIRECTIONS Boil the turkey and the onions in 1 quart of water for 45 minutes. Put the beans, garlic, pepper, bay leaf and thyme in the water and cook for 1 hour (or until the beans are tender) You may need to add additional water so watch your pot. Optional: Add the salt in the final 15 minutes of cooking. NUTRITIONAL INFORMATION Per Serving: 216 Calories; 36 grams Carbohydrate; 1 gram Fat; 423 mg Sodium; 18 grams Protein Exchanges: 1 ½ Starch; 1 Very Lean
Meat DFAN/OneStep Recipe Of The Week – RCP102 Baby Vegetable Mixture INGREDIENTS 1 tablespoon low-calorie margarine DIRECTIONS Melt the margarine in a skillet over medium-high heat. Add the vegetables and sauté for 2 minutes. Add the broth and sauté for 4 minutes. Season with pepper and salt and serve. Nutritional Information: 29 Calories; 5 grams Carbohydrate;1 gram Fat; 1 gram Protein; 36 mg Sodium Exchanges : 1 vegetable DFAN/OneStep Recipe Of The Week - RCP103 Potato Cheddar Casserole INGREDIENTS 1 cup skim milk DIRECTIONS Preheat oven to 350 degrees. Lightly spray a 9 x 13 inch baking dish with non-fat cooking spray. Put the skim milk in a medium sized saucepan. Heat the milk over medium-high heat until it comes to a boil. Add the potatoes and cook them until the milk is totally absorbed. Stir in the margarine, onion flakes and pepper. Mix well.. Pour into the 9x13 inch pan. Cover the top with cheese. Bake in the oven for 1 hour or until brown. Per Serving: 56 Calories; 11 grams Carbohydrate; 3 grams Protein; 74 milligrams Sodium; Exchanges: 1/3 Starch DFAN/OneStep Recipe Of The Week - RCP104 PEACH CINNAMON CRISP (Makes 6 Servings) INGREDIENTS 16 ounces canned peach slices in juice (drained) DIRECTIONS Preheat your oven to 350 degrees. Lightly spray a 9-inch baking dish with nonfat cooking spray. Combine all the
ingredients in the baking dish and mix lightly. Cover with foil and bake for 20 minutes. Remove the foil and bake 10 to 15
minutes, until lightly browned. Serve hot or cold. top with fat-free Cool Whip, if desired. NUTRITIONAL INFORMATION Per Serving: 103 Calories; 26 grams Carbohydrates; 2 grams Fiber; 1 gram Protein; 7 mg Sodium; DFAN/OneStep Recipe Of The Week - RCP105 ONE POT CHICKEN CREOLE (Serves 8) INGREDIENTS 1 tablespoon canola oil DIRECTIONS Heat the oil in a large skillet and sauté the chicken about 5 minutes on each side. Add the remaining ingredients and simmer for 20 minutes. Serve over 1/3 cup steamed rice. Nutritional Information: 190 calories; 23 grams Carbohydrate; Protein 16 g; 4 grams Fat; 36 mg Cholesterol; 373 mg Sodium;
Exchanges: 1 Starch; 1 Vegetable; 2 Very Lean Meat DFAN/ONESTEP RECIPE OF THE WEEK - RCP106 (This corn bread is a bit high in calories, but every now and then it would make a great addition to a meal) Coolin' Corn Bread (Makes 8 Servings) INGREDIENTS 1 cup yellow cornmeal DIRECTIONS Heat your oven to 400 degrees. Mix the dry ingredients in a large bowl. Add the milk, egg substitute and the oil to the dry ingredients. Mix well. Pour the batter into a 13 x9 inch nonstick loaf pan. Bake for about 30 minutes (or until a toothpick comes out dry). NUTRITION Per Serving: 142 Calories; 2 grams Fat; 23 grams Carbohydrates; 7 grams Protein; 1 mg Cholesterol; 315 mg Sodium; DFAN/ONESTEP RECIPE OF THE WEEK - RCP107 Stuffed Strawberries (Makes 20 Servings - 1 strawberry) (This dish takes a little preparation, but it's a great way to jazz up yours, your family's or your child's meal plan. If you
don't like the almond flavor, you may want to try using vanilla extract or no extra at all) INGREDIENTS 20 large fresh strawberries DIRECTIONS Dice 2 strawberries horizontally and set aside. Cut a thin slice from the stem and of each remaining strawberry, forming a base for them strawberry to stand on. Cut each strawberry into four wedges starting at the pointed end. Be careful to cut to, but not through, the stem end. Beat the cream cheese and milk at medium speed with an electric mixes until fluffy. Stir in the diced strawberries, pecans, powdered sugar and almond extract (or vanilla extract,or none at all). Spoon about 1 teaspoon of the mixture into each strawberry. You can prepare the stuffing up to a day ahead, but do not stuff the
strawberries more than 4 hours before serving. NUTRITIONALLY Per Serving: 17 Calories; 3 grams Carbohydrate; 1 gram Protein; 0 gram Fat; 24 mg Sodium DFAN/ONESTEP RECIPE OF THE WEEK - RCP108 TEX-MEX BLACK BEAN DIP INGREDIENTS 1 teaspoon vegetable oil DIRECTIONS Heat the oil in a medium nonstick skillet over medium heat. Add the onion and garlic. Sauté for four minutes or until tender. Add the tomato and next 4 ingredients (tomato through beans). Cook for five minutes or until thick, stirring constantly. Remove from heat. Partially mash the mixture with a potato masher. Add the cheese, cilantro, and lime juice, stirring until cheese melts. Serve warm or at room temperature. NUTRITION Per 2 Tablespoon Serving: 42 Calories; 1 gram Fat; 2.5 grams Protein; DFAN/OneStep Recipe Of The Week - RCP109 FRENCH MUSTARD GREEN BEANS INGREDIENTS 1 ¼ pounds green beans (trimmed) DIRECTIONS Cook the green beans in a large pot of salted (unsalted if you don’t want salt) water for 4 minutes or until they are barely tender. Drain the beans then run them under cold water to stop the cooking. When you’re ready to serve them heat a non-stick skillet that’s coated with the cooking spray. Add the margarine NUTRITION Per Serving: 36 calories; 2 grams Protein; 1 gram Fat; 7 grams Carbohydrates, 3 grams .Fiber, 0 mg Cholesterol, 27 mg Sodium Exchanges: 1.5 Vegetable
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