Any Good Recipes??

[Earthchild]

Does anyone have any good recipes I can make? I'm not diabetic and, quite honestly, I need some help figuring out what food is good for a diabetic to eat. Often times, they'll be advertised as being good for diabetics to eat, but really they're not. How can I know what is good and what isn't?

Also, does anyone know of any good dessert recipes? I'm talking about some GOOD ones, ones that are healthy for a diabetic but also don't taste like a dishrag. I'll be writing down the Snickerdoodles one! I loooooove those!!!

I'd appreciate some help!!! Thank You!!

[nantomsuethom]

Hi Earthchild, welcome to the forums.

I don't usually cook from the diabetes cookbook any more since my son is using a pump. But the "recipes" section has a lot of good stuff. :thumbsup:

Do you have someone in your family that has diabetes?

[Earthchild]

Yea, I do...I want to be able to cook something that is healthy for him. And I'd like him to be able to have snacks and enjoy desserts too, without having to eat something unhealthy. But when I look up recipes, I look at the ingredients and don't really know if it's healthy or not. I'm kind of new at this.

[ksa01]

Is he type I or type II? It seems to me that type II's tend to focus on low or no carbs in order to main good control whereas type I's can eat carbs more easily since we can adjust our insulin intake accordingly. Other than counting carbs (I'm type I), I also "try" to eat things lower in saturated fat

Some of my favorite recipes are stir-fries. They help me eat more veggies, are relatively fast, and permit more control over how many carbs because I adjust the amount of rice I include. Here's one of my favorites:

12 oz. boneless, skinless chicken breast
1/2 c. dry white wine or chicken broth
1/3 c. dried apricots, cut into thin strips
1/4 c water
2 tsp cornstarch
2 tsp sugar
1 tsp dijon mustard
1/2 tsp dried oregano, crushed
1/4 tsp salt
1/4 tsp pepper
1 TBLE cooking oil
2 cloves garlic minced
1 medium onion, cut into thin wedges
1 1/2 c sweet pepper (any color), cut into 1 inch squares
2 cups hot cooked rice

Cut chicken into thin bite-size pieces (freeze partially to make easier)

In medium bowl, combine wine or broth, apricots, water, cornstarch, sugar, mustard, oregano, salt, and pepper. Stir together and set aside.

Add oil to large non-stick skillet and pre-heat over med-high. Stir fry garlic for about 15 seconds. Add onion and stir fry for 1 1/2 minutes. Add sweet pepper and stir fry 1 1/2 minutes or until crips-tender. Remove vegetables to bowl.

Add chicken to pan. Stir fry 3-4 minutes or till no pink remains. Push chicken to edges of pan.

Stir sauce. Add sauce to center of pan. Cook and stir till thickened and bubbly. return cooked begetable to pan. Stir everything together to coat with sauce. Cook and stir 1-2 minutes more or till heated through. Serve immediately over hot rice (which you started cooking before the stir-fry :D )

This makes 4 servings each with 1/2 c. cooked rice.
331 calories, 41g carbs, 10g fat (3g saturated)

You can easily adjust recipe by adding more vegetables such as brocolli, carrots, celery... or using other meat or less meat, more or less rice, etc...

Enjoy

[Lynne]

In that recipe I'd skip the apricots and starch, reduce the onions and put in some grated carrots rather than a large amount, to get the carbs down...