You don’t need special recipes to cater to a diabetic diet, and you don’t need to buy special foods. You just need to be aware of the nutritional content of what you eat.
The key to planning great diabetic dinners is to balance your meals carefully between the food groups. Vary your menu from day to day and week to week because different nutrients will be good for your body, and variety is the spice of life!
1 lg. cabbage leaf
3 oz. browned ground beef
1 slice onion, minced
1 tsp. green pepper, minced
Salt & pepper to taste
1 tsp. ketchup
Brown beef, onion and green pepper. Stir in seasonings, mixing well. Place mixture in cabbage leaf. Roll until mixture is completely covered and pin with a toothpick. Place in dish and bake at 350 degrees until cabbage is well cooked.
1/3 c. Chablis dry white wine
1/4 c. low-sodium soy sauce
3 tbsp. unsweetened pineapple juice
2 tbsp. honey
4 chicken breasts, boned and skinned
1 (8 oz.) can water chestnuts, sliced
1 tbsp. water
2 1/2 tsp. corn starch
Combine wine, soy sauce, pineapple and honey. Rinse chicken. Place in 11 x 7 x 2-inch glass dish. Pour sauce over chicken. Cover. Marinate in refrigerator for 2 hours. Top with chestnuts. Microwave on HIGH for 8 to 10 minutes. Rearrange chicken after 5 minutes. Remove chicken; keep warm. Combine water and corn starch. Add to marinade. Microwave 2 to 4 minutes until thickened.
Serve with 1/2 cup cooked rice per serving.
3/4 lb. ground beef
1/4 c. chopped onion
1 c. cooked spaghetti; optional
1 qt. tomato juice
1/4 tsp. chili powder
1 c. kidney beans
Salt and pepper to taste
Brown beef and onion; drain. Add the rest of ingredients and simmer 20-30 minutes. This is a diabetic recipe. If cheese is used, count as a meat exchange.
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