Herbed Grilled Chicken Meal That’s Suitable for Diabetics as Well as Others

By admin on June 28, 2010

For a tasty menu that is suitable for all the family, including the diabetics, look no further.  This menu features herb grilled chicken. This chicken can be marinated overnight or all day, making it quick at the last minute.  Add hot potato salad which needs to bake for one hour.  Once the potato salad is in the oven you are free to concentrate on grilling the chicken.  Add quick to prepare sesame green beans for a complete meal.

HERB GRILLED CHICKEN

1/3 cup lemon juice

1/4 cup olive oil

1/4 cup minced fresh parsley

3 garlic cloves, minced

1 tbsp grated lemon peel

1 tsp minced fresh thyme

1/4 tsp pepper

1/2 tsp salt

1 3-lb chicken, cut-up

Using a fork, prick the skin of each piece of chicken.  In a large resealable plastic bag, combine the lemon juice, oil, parsley, onion, garlic, lemon peel, thyme, salt and pepper; add chicken.  Seal bag and turn to be sure all pieces of chicken are coated.  Refrigerate 6 to 8 hours or overnight, turning occasionally.  Drain and discard marinade.  Grill chicken, covered, over medium heat for 35-40 minutes or until juices run clear.  Turn every 15 minutes while grilling.

HOT POTATO SALAD

8 potatoes, cubed and cooked

1 lb pasturized cheese spread

1/2 cup chopped onion

1 cup mayonnaise

1/2 lb bacon

In a large bowl, mix together potatoes, cheese spread, onion, and mayonnaise.  Place mixture into a baking dish that has been sprayed with vegetable oil spray.  Bake at 325 degrees for 1 hour.  Remove from oven and crumble bacon over potatoes before serving.

SESAME SEED GREEN BEANS

1 lb fresh green beans, trimmed

1 tbsp sesame seeds

2 garlic cloves, minced

2 tbsps canola oil

Salt to suit your taste

Place beans in a saucepan and cover with water.  Bring beans to a boil and cook, uncovered, until tender–about 8 to 10 minutes.  Meanwhile, in a skillet, saute sesame seeds in garlic and oil.  Drain beans and stir into mixture in pan.  Season with salt as desired.

For dessert, make it easy on yourself and serve your favorite ice cream with a choice of toppings.  Remember to use sugar-free for the diabetics.

Enjoy!

 

 

 

For more of Linda’s recipes and diabetic information, visit her website at http://diabeticenjoyingfood.squarespace.com

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Picnic Menu and Recipes Suitable for Diabetics

By admin on June 26, 2010

SUMMER HAS ARRIVED!  Boy do we know it here in Texas!  From the weather maps I have seen, I’m sure many of you are also experiencing some pretty hot summer days.  And one of the most popular of summer activities is a picnic.  Picnics for lovers, picnics for families, picnics with friends, work picnics, picnics at the beach, etc. Who doesn’t love a picnic?

Diabetics enjoy picnics, too, but they often worry that their dietetic needs won’t be met.  There’s nothing like a diabetic arriving at a picnic to discover a meal full of starches and sweets.  And, unfortunately, many hosts feel that to meet the diabetics needs, they must have a second menu or extra dishes for the diabetic.  Not only can this make the diabetic feel as if they are creating extra work for their hosts, it simply isn’t necessary.  If you are planning a picnic, check out this menu below.  It is an easy menu that will cater to the diabetics needs and the rest of the crowd won’t even know it.  Our menu features Southern Fried Chicken, but you could always pick-up carry-out fried chicken if the picnic isn’t at your home or you don’t want to spend time frying the chicken yourself.  Our Blackberry Twist Lemonade is a great summer beverage.  But, again, if convenience is a big issue, pick up some diet sodas and ice them down. 

So load up the picnic basket and head out for some worry-free fun with our picnic menu of Southern Fried Chicken, No Mayo Bean Salad, Vegetable Tray, Sand Tarts, and Blackberry Twist Lemonade.

SOUTHERN FRIED CHICKEN

2 1/2 lb frying chicken, cut-up

1 cup all-purpose flour

1/2 tsp fresh-ground black pepper

1 tsp salt

1/2 tsp paprika

Wash chicken and pat off excess water.  Mix remaining ingredients together and place in a zip-top type plastic bag.  In a large skillet, put canola oil to about 1/2-inch depth and heat.  Place chicken pieces 1 or 2 at a time into bag with flour mixture.  Shake to coat well.  Shake off excess flour and add chicken to skillet.  Cook chicken over medium heat, turning to brown all sides, for 15 to 20 minutes.  Reduce heat, cover tightly, simmer 30 to 40 minutes or until tender and cooked through.  Remove the lid from skillet the last 10 minutes of cooking to allow chicken to brown.  Remove from skillet and drain on paper toweling.

NO MAYO BEAN SALAD

2 cans kidney beans, drained

1/2 cup diced onion

3/4 cup pickle relish

3 hard-boiled eggs, diced

2 tbsp cider vinegar

2 tbsp Splenda

In a medium mixing bowl, combine all ingredients.  Mix well. 

VEGETABLE TRAY

Make  a pretty presentation of fresh, colorful vegetables.  I suggest baby carrots, sliced cucumbers, tomato wedges, fesh broccoli crowns and olives. 

SAND TARTS

1 cup butter, softened

1/4 cup Splenda, granulated

2 cups flour

2 tsp vanilla extract

1 cup chopped pecans

2 tbsp Splenda, granulated

2 tsp cornstarch

Preheat oven to 350 degrees.  Beat butter and 1/4 cup Splenda granulated at medium speed with electric mixer about 2 minutes until creamy.  Gradually add flour, beating at low speed until blended.  Stir in vanilla and pecans.  Shape into 1-inch balls and place onto cookie sheets.  Bake 20 minutes; remove from oven and place on wire racks to cool. 

Process 2 tablespoons Splenda granulated and cornstarch in a blender or food processor.  Roll cookie balls in mixture.

BLACKBERRY TWIST LEMONADE

2 cups fresh blackberries or unsweetened frozen blackberries, thawed

1 cup fresh lemon juice

1 cup Granulated Splenda

4 cups cold water

Put berries, lemon juice, and Splenda into blender.  Process mixture until smooth, scraping down sides.  Press mixture through a sieve into a pitcher.  Discard solids remaining in the sieve.  Stir in water.  Serve over ice.  Yield:  7 servings with 4 grams sugar each

A grandmother with diabetes along with other autoimmune diseases. I like to share what I’ve learned with others thru writing. I also write novels. Please visit my website at www.diabeticenjoyingfood.squarespace.com

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Yum-yum Cherry Chewbilees That are Diabetic Friendly

By admin on June 25, 2010

This recipe for Yum-Yum Cherry Chewbilees is a real hit for so many reasons.  It is a beautiful dessert to serve for almost any occasion with its’ bright red color.  For everything from family meals to Valentine’s Day, to Christmas, this dessert will get you rave reviews from family, friends, co-workers, etc.  And it is easy to prepare, making it easy for you to be a star!  But the best part for many of us, is that it is diabetic friendly!  No need to make two desserts, one for the “regulars” and one for the “diabetics”.

YUM-YUM CHERRY CHEWBILEES

Crust:

1 cup walnut pieces, divided

1 1/4 cups all-purpose flour

1/4 cup Splenda Brown Sugar Blend

1/2 cup butter-flavored shortening

1/2 cup unsweetened flaked coconut

Filling:

2 pkgs (8-oz ea) cream cheese, softened

2/3 cup Splenda

2 eggs

2 tsp vanilla extract

1 can (21 oz) no-sugar-added cherry pie filling

Preheat oven to 350 degrees.  Grease a 13x9x2-inch pan; set aside. 

Chop 1/2 cup of the nuts coarsely for garnish; set aside.  Finely chop the remaining one-half cup of nuts.  Combine the flour and Splenda Brown Sugar Blend.  Cut shortening into mixture until fine crumbs form.  Add the finely chopped nuts and the coconut.  Mix well.  Remove 1/2 cup of mixture and set it aside.  Press remaining crumb mixture into the bottom of prepared pan.  Bake at 350 degrees for 12 to 15 minutes or until the edges are lightly browned.

To make the filling, beat cream cheese, Splenda, eggs and vanilla extract in a small mixing bowl at medium speed of electric mixer until smooth.  Spread mixture over the hot baked crust.  Return to the oven and bake for another 15 minutes.  Remove from oven.  Spread the cherry pie filling over the filling layer.  Combine the coarsely chopped nuts and the reserved crumb mixture together.  Sprinkle evenly over the cherry pie filling.  Return to the oven and bake another 15 minutes.  Remove from oven and allow to cool.  Refrigerate for several hours to chill thoroughly.  Cut into 36 bars.

Enjoy!

For more of Linda’s diabetic recipes and information, please visit her website at http://diabeticenjoyingfood.squarespace.com

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Party Appetizer Ideas and Recipes Suitable for Diabetics

By admin on June 22, 2010

Planning a party and looking for some appetizer ideas?  Are you or some of your guests diabetic?  Below is a list of appetizer ideas that are yummy for all and are perfect for the diabetics.  If you serve any of these recipes, you won’t have to worry about whether or not you are meeting the diabetics needs.

For a good selection, we recommend the following appetizer menu.  Of course you will need to adjust it to the number of guests you are expecting.  You may only need one, then again, you may need them all.

A tray of assorted cheese cubes and purple and green grapes.

Party Meatballs

Meatballs:  1 lb ground beef

1/2 cup Parmesan cheese

1/2 cup bread crumbs

2 eggs

1/2 tsp garlic salt

1 tsp chopped fresh parsley

Freshly ground black pepper to taste

Sauce:  1/4 cup butter

1/4 cup sour cream

1/4 cup A-1 sauce

1/4 ketchup

1tbsp Splenda brown sugar blend

To make the sauce, combine all the ingredients in a small saucepan.  Heat on low, stirring often, until Splenda dissolves.  Allow to simmer on low while you make the meatballs.

To make meatballs, in a medium mixing bowl combine all the ingredients and mix together well.  Form into appetizer size meatballs.  Spray a large skillet with non-stick cooking spray.  Place meatballs, in a single layer, in heated skillet.  Simmer on low heat until browned.

Mix sauce with the meatballs and keep warm in a chafing dish or slow cooker.

BROCCOLI BITES

1 16-oz bag frozen broccoli pieces

1/2 cup grated Parmesan cheese

1 cup mild shredded cheese

2 cups Pepperidge Farm stuffing

4 eggs

1/2 cup chopped onion

1 cup melted butter

1/2 tsp garlic salt

1/4 tsp thyme

Thaw broccoli slightly then break into pieces.  Beat butter, eggs, and stuffing together with wooden spoon.  Add remaining ingredients.  Form into appetizer-size balls and place on cookie sheet. Bake for 15-20 minutes at 350 degrees.

BACON TOMATO TARTLETS

12-oz can refrigerated flaky biscuits

6 slices bacon, cooked, drained and crumbled

1 medium tomato, seeded and diced

3/4 cup grated mozzarella cheese

1/2 cup mayonnaise

1 tbsp fresh chopped basil

3/4 tsp garlic salt

1 tbsp fresh thyme

3/4 tsp chopped fresh oregano

Preheat oven to 350 degrees.  Split each biscuit into 3 layers.  Spray mini muffin pans lightly with non-stick cooking spray.  Press biscuit rounds into the tins.  Make only 24, not using the entire can of biscuits.  In a medium mixing bowl, mix the remaining ingredients together.  Fill each of the unbaked biscuit cups with the mixture.  Bake for 10 to 14 minutes or until slightly golden around the edges.

NOTE:  Can be made ahead and frozen for later use.  Bake, remove from pan, cool completely and freeze.  Reheat from frozen state for 10-14 minutes at 350 degrees on a cookie baking sheet.

PARTY CHEESE BALL

1 pkg (8oz) cream cheese, softened

4 oz pkg low-fat shredded cheddar cheese

1 tbsp Worcestershire sauce

1 pkg pressed beef, cut into small pieces

1/2 small sweet onion, finely chopped

1 cup finely chopped pecans

Soften cream cheese at room temperature.  Mix cheddar into softened cream cheese and work well using hands.  When mixed add Worcestershire sauce and chopped onion, mix into cheese mixture.  Form into a ball and cover with beef and pecans.  Chill before serving.  Serve with party crackers.

A tray of celery sticks stuffed with peanut butter and some with pimento cheese.

Now you have a group of appetizers to please anyone, and plenty of options for any diabetics attending.

Party on and ENJOY!

 

A grandmother with diabetes along with other autoimmune diseases. I like to share what I’ve learned with others thru writing. I also write novels. For more of Linda’s writings and recipes, please check out her website at http://diabeticenjoyingfood.squarespace.com

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Broccoli, Potato and Bacon Quiche Recipe That is Also Suitable for Diabetics

By admin on June 21, 2010

Whether you are planning a brunch, breakfast, lunch, or dinner, this quiche recipe is a perfect solution.  It is also great as a hostess gift, meal for a shut-in, potluck dish, the list could go on and on.  Doesn’t the combination of broccoli, potatoes, and bacon just make your mouth want to water?  Who says “real men don’t eat quiche”?  You will show them with this recipe!  And the best part?  It is also a perfect dish for diabetics.  If you are entertaining a diabetic, there’s no need to worry about “What to feed them” with this quiche on hand.  Add a salad or some fresh fruit and you’ve got a meal.

BROCCOLI, POTATO AND BACON QUICHE

1 bag (19 oz) frozen roasted potatoes with broccoli and cheese sauce

1 deep-dish pastry shell

4 eggs OR 1 cup egg substitute

2/3 cup lite whipping cream

7 slices bacon, cooked, drained, crumbled

1 cup finely shredded Parmesan cheese

1 cup finely shredded low-fat cheddar cheese

1/2 tsp dried basil

1/4 tsp garlic powder

1/2 tsp freshly ground black pepper

1/4 tsp parsley flakes

1 tsp finely chopped fresh chives

Preheat oven to 350 degrees.  Microwave vegetables as directed on package. In a large mixing bowl, beat eggs and whipping cream together with a wire whisk until well blended.  Stir in cooked vegetables along with the other ingredients except chives.  Pour into pastry shell and spread evenly.  Sprinkle chives over top.  Bake 30-40 minutes or until edge of filling is light golden brown and knife inserted in center comes out clean.  Let stand 5 minutes before cutting.

Note:  This recipe is adapted from a Pillsbury Bake-Off winning recipe.

Enjoy!

 

For more of Linda’s diabetic recipes and information visit her website at http://diabeticenjoyingfood.squarespace.com She also shares her vintage recipe collection on her blog at grandmasvintagerecipes.blogspot.com

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Slaw Recipes (and They Fit Into a Diabetic’s Diet!)

By admin on June 19, 2010

Coleslaw can add so much to a meal but people often shy away from it because of the fat and calories of the dressing.  But coleslaw can be enjoyed by dieters and diabetics when made properly.  Don’t miss out on this delicious side dish as part of your meals!  Below are a couple of recipes for you to try.  Lightened Up Homestyle Coleslaw is exactly as the name implies.  It is a recipe that has removed some of the reasons for avoiding this delicious side dish without destroying the flavor.  It is a perfect “make ahead” dish as it must be refrigerated for several hours or overnight.  Ms. Hall’s Cabbage Slaw for a Crowd is the perfect dish for large family meals, pitch-in meals at church, the office, etc.  If there are a lot of hungry mouths to feed, this is the recipe!  This recipe, too, is great for “making ahead” as it needs to refrigerate for several hours before serving.  That’s one of the great things about slaw.  You can make it, refrigerate it, and forget about it until serving time.

LIGHTENED UP HOME-STYLE COLESLAW

8 cups finely shredded cabbage

1/2 cup shredded carrots

1/3 cup reduced-fat mayonnaise

1/3 cup fat-free sour cream

1 tbsp Splenda

2 tsp cider vinegar

1/2 tsp salt

1/4 tsp pepper

In a large bowl, combine the cabbage and carrots.  In a small bowl, combine the mayonnaise, sour cream, Splenda, vinegar, salt and pepper.  Pour over cabbage mixture and toss to coat.  Cover and refrigerate six to eight hours or overnight.

MS HALL’S CABBAGE SLAW FOR A CROWD

1 qt white distilled vinegar

2 tbsp salt

8 tsp celery seed

1/2 cup minced fresh dill weed or 1/4 cup dried

3/4 cup prepared mustard

3 lbs cabbage, shredded (12 cups)

2 lge onions, grated

Heat the vinegar, salt, celery seed, dill, and mustard to boiling.  Pour over the cabbage and onions.  Stir well.  Chill for several hours.

Yield: 12 large servings

Enjoy!

For more of Linda’s recipes and diabetic information, visit her website at http://diabeticenjoyingfood.squarespace.com

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Diabetic Treats:

By admin on June 16, 2010

What is it about diabetic cooking that makes it seem tasteless, bland or really difficult to get right.

I was a partisier chef for a while in the UK and baking was an everyday occurrence to me. You had to cater sometimes for up to 500 people baking different things to perfection but for the life of me I cannot seem to find a good recipe for diabetic treats. Mothers day was a blast, we had a nice barbeque, braai, barby (what ever you call it) and since that special lady in my life is diabetic but loves her treats, I decided to find a recipe on the net and to make her a nice sugar free citrus cake. I followed the recipe step by step using exact measures but what came out was a disaster. Instead of treating her it looked like I wanted to kill her with a 5kg home made brick. Needless to say this went down with a laugh and I now use it as a citrus smelling doorstop but the point is no matter how hard you try you can never seem to get that diabetic treat just right.

Huletts came out with a brilliant product called Sugalite which is a sugar replacement. I have seen it in liquid and granular powder forms and you are supposed to be able to use it in baking and all other cooking methods but it still does not do what I would like it to do.

Maybe it’s just me or the recipes I’m finding are completely s*^%@ but I just can’t seem to get it right. If anyone out there has recipes, please don’t be scared to pass it on to a desperate cooker.

The world would be a better place without illnesses but at least let us try to make things easier for those that suffer from them.

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Two Sweet Potato Casseroles Both Suitable for Diabetics

By admin on June 16, 2010

There is no need for diabetics to avoid sweet potato casserole if it is one of their favorite dishes.  Below are two different recipes for Sweet Potato Casserole that are diabetic friendly.  While they are not completely sugar-free they are fine for diabetics when eaten as part of a balanced meal that includes a good protein meat.  Turkey, chicken, ham, etc. are all perfect with these casseroles.  Remember, diabetics can enjoy good food too!

SWEET POTATO CASSEROLE #2

4 med sweet potatoes

3/4 cup Splenda granular

1/2 cup milk

2 tsp grated orange rind

1/4 cup fresh orange juice

2 tsp vanilla extract

1 large or extra large egg, lightly beaten

1/2 cup all-purpose flour

3 tbsp butter, melted

1 cup panko (Japanese bread crumbs)

1/2 cup finely chopped pecans

2 tbsp butter, melted

3 tbsp sugar-free maple-flavored syrup

Preheat oven to 375 degrees.  Lightly grease a 13x9x2-inch baking dish or pan.  Place sweet potatoes on a baking sheet; bake for 1 hour or until done.  Cool to the touch; peel and mash.  Reduce oven temperature to 350 degrees.  Combine sweet potatoes, Splenda, milk, orange rind, orange juice, vanilla, egg, flour, and the 3 tablespoons butter in a large mixing bowl.  Beat at medium speed of electric mixer until smooth.  Spoon into the prepared baking dish.  Combine the panko crumbs, pecans, butter, and syrup together and sprinkle over the top of the casserole.  Bake 1 hour or until thoroughly heated through.

SWEET POTATO CASSEROLE

1 cup Splenda

3 cups cooked, mashed sweet potatoes

1/4 tsp salt

2 beaten eggs or 1/2 cup egg substitute

1 stick melted butter

1/2 cup low-fat milk

1 tsp vanilla extract

Combine all ingredients and mix well.  Pour into a shallow 8″x8″ baking dish that has been sprayed with cooking spray.

TOPPING:

1/3 butter, melted

1/3 cup flour

1/2 cup brown sugar

1/2 cup Splenda

1 cup chopped pecans

Mix sugar and Splenda together.  Add flour and pecans to sugar mixture.  Pour melted butter into mixture and stir to blend.  Sprinkle evenly over sweet potatoes.  Bake at 350 degrees for 30-35 minutes.

NOTE:  This recipe uses some sugar in the topping.  Remember this when incorporating into your diet or replace brown sugar with 1/4 cup of Splenda’s brown sugar substitution.

ENJOY!

For more of Linda’s diabetic recipes and information, visit her website at http://diabeticenjoyingfood.squarespace.com

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Baked Apples With Caramel Sauce, Apple Pudding, and Apple Dumplings All Diabetic Friendly

By admin on June 13, 2010

The crisp fall air and warm apple desserts just seem to go hand-in-hand.  If you are diabetic and looking for ways to enjoy Fall’s apple bounty, here are some recipes to try.

BAKED APPLES WITH CARAMEL SAUCE

4 large baking apples

1/2 tsp cinnamon

1/8 tsp nutmeg

1/2 cup uncooked oats

1/4 cup raisins

2 tbsp butter, softened

1/2 cup sugar-free caramel topping (Smucker’s has a good one.)

Preheat oven to 400 degrees.  Spray an 8-inch baking dish with nonstick cooking spray.

Wash apples thoroughly and core.  Cut a small slice off the bottom is necessary to make apple sit upright.  In a small mixing bowl, combine cinnamon, nutmeg, oats, raisins and butter; combine well.  Stufff mixture into apples.  Cover pan with aluminum foil and bake for 45-50 minutes until apples are tender.  Remove from oven and drizzle caramel topping over apples.  Serve warm.

BAKED APPLE PUDDING

3 medium-size cooking apples, peeled and sliced

Non-stick cooking spray for baking pan

1 cup flour

1 tsp baking powder

1/4 tsp salt

1/3 cup salt-free butter

1/3 cup Splenda

1/2 tsp grated lemon peel

1/2 tsp vanilla extract

1 egg

1/2 cup low-fat milk

Preheat oven to 375 degrees.  Spray an 8-inch square baking pan with non-stick cooking spray.  Arrange apple slices in bottom of the pan.  Set aside.

In a small mixing bowl, combine flour, baking powder, and salt.  Stir mixture to blend well.  Set aside.

In a medium mixing bowl, combine butter, Splenda, peel and vanilla.  Using an electric mixer, beat at medium speed until well blended.  Add egg and beat until fluffy.  Add flour mixture alternately with the milk, beginning and ending with flour.  Spoon batter over apples and bake 40-45 minutes or until a toothpick inserted in the center comes out clean.  Serve while hot.

,APPLE DUMPLINGS

2 cups self-rising flour

1/2 cup shortening

3/4 cup low-fat milk

5 cups chopped apples

1 cup Equal Sugar-Lite

1 tsp cinnamon

Preheat oven to 375 degrees.  Cut flour into shortening as if making a pie crust.  Add milk.  Make into a dough and roll out into a rectangle.  Add Equal and cinnamon to apples and mix together.  Spread apple mixture over dough.   Roll up jelly-roll style and cut into slices.  Place into a baking pan and pour syrup over all.  Bake 1 hour. 

To make sauce:  Bring to boiling:

2/3 cup butter, 1/4 cup sugar, 1 1/4 cups Splenda and 1 1/2 cups boiling water

NOTE:  The sauce in this recipe uses 1/2 cup sugar.  You can substitute 1/2 cup unsweetened applesauce or go with the sugar if you don’t like the applesauce results.  But be aware of this when fitting this recipe into your diet!

Enjoy!

 

A grandmother with diabetes along with other autoimmune diseases, Linda enjoys sharing what she has learned about living with diabetes with others who might benefit. Visit her website at http://diabeticenjoyingfood.squarespace.com for more of her recipes. She also has a vintage recipe website at http://grandmasvintagerecipes.blogspot.com

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Healthy Bean Salad Recipes and They are Perfect for Diabetics (includes Yogurt Salad Dressing Recipe)

By admin on June 11, 2010

Beans are nutrious, healthy, versatile, and make great salads.  Legumes and beans are an important part of a diabetic diet, especially garbanzo beans or chickpeas as they are sometimes called.  Below is a great recipe for a Garbanzo Bean Salad with a great yogurt dressing.  This salad is not your usual salad and is a perfect salad to serve your family and friends.  You will no doubt have many requests for your recipe.  This is a great salad choice for diabetics as well as anyone.  The other recipe is for a Bean and Bacon Salad.  This recipe is a salad featuring green beans and bacon.  It is also diabetic friendly with its use of boiled eggs, bacon, and healthy olive oil.  Both of these salads are sure to spark your interest and your taste buds.

GARBANZO BEAN SALAD

2 cups finely shredded carrot

1 1/2 cups thinly sliced bell pepper

1 1/2 cups chopped plum tomatoes

1/4 cup finely chopped red onion

2 cans (15 1/2-oz each) cans garbanzo beans, drained

12 cups salad greens

In a large bowl, combine carrots, bell pepper, tomatoes, onion, and beans.  Pour 1/2 cup of  Yogurt Dressing (recipe follows) over carrot mixture and toss gently to coat.  To serve place 2 cups of salad greens on a plate.  Drizzle greens with 1 tbsp of the yogurt dressing.  Top with 1 1/3 cups of the vegetable mixture. 

Makes 6 servings

YOGURT DRESSING:

1/3 cup chopped fresh cilantro

2 tbsp olive oil

1 tbsp lemon juice

1 1/2 tsp curry powder

1/4 tsp salt, optional

1/2 tsp bottled minced garlic

1/4 tsp freshly ground black pepper

8-oz plain fat-free yogurt

In a small bowl, combine all ingredients using a whisk.

BEAN AND BACON SALAD

2 cans (16 oz each) whole green beans, drained

1/2 cup chopped onion

1/3 cup extra-virgin olive oil

1/4 cup vinegar

1/4 tsp salt, optional

1/4 tsp black pepper

4 hard-boiled eggs, chopped

1/4 cup light mayonnaise

1 tsp prepared mustard

2 tsp vinegar

dash of salt, optional

4 slices bacon, fried crisp and crumbled

paprika for garnish

Combine beans, onions, olive oil, 1/4 cup vinegar, 1/4 tsp salt, and pepper.  Toss mixture lightly; cover and refrigerate. 

Mix eggs, mayonnaise, mustard, 2 tsp vinegar, and dash of salt.  Just before serving, drain chilled bean mixture, add the bacon and toss well.  Place each serving on a lettuce leaf. top with a spoonful of the egg mixture and sprinkle with paprika for garnish.

Yield:  6 servings

 Enjoy!

For more of Linda’s diabetic recipes and information, visit her website at http://diabeticenjoyingfood.squarespace.com

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