Ambrosia for diabetics


1/2 c. slivered Almonds
1/2 c Unsweetened Coconut flakes
1 Pineapple
5 Oranges
2 Apples
1 Banana (sliced)
2 Tablespoons Sherry
Fresh Mint (garnish)


Preheat your oven to 325 and spread the almonds onto a baking sheet, bake until golden. Transfer to a plate to cool.
Add the coconut to the sheet and bake until golden. Cool this on a plate.
Cut the pineapple into cubes.
Cut each orange into sections and add to pineapple cubes along with the apples, banana and sherry. Gently mix.
Divide mixture into separate bowls and sprinkle almonds and coconut over the top.

Michelle’s 7 Layer Taco Salad



1/2 pound extra lean ground beef
low-salt multi-grain tortilla chips
Romaine lettuce
3 med. tomatoes
1/2 finely shredded light old cheddar cheese
1 can sliced olives
green onions
1 can refried beans (or make your own)
1/4 c. salsa
peppers – optional


Brown your beef until it’s crumbly. If you didn’t use extra lean beef, drain and rinse the beef with hot water.
Heat refried beans on med-low heat until bubbly, stirring frequently. Add salsa and combine. Return to bubbling and then remove from heat.

Get out 3 plates

Layer 1
crush your chips and top your salad or leave them whole and place a layer on the bottom

Layer 2
Divide the beans evenly onto the 3 plates

Layer 3
Divide the meat evenly

Layer 4
Divide the head of Romaine between the 3 plates

Layer 5
Chop 1 tomato per plate and distribute around the plate

Layer 6
Olives, Peppers, and Onions

Layer 7
Divide cheese between the 3 plates

Serves 3. Top with a bit of sour cream or salsa if you like, or a light salad dressing. I eat mine as is but hubby likes dressing :)

Note: Feel free to omit anything you don’t like and substitute or add any veggie you prefer.

Diabetic Tuna Salad

tuna salad


1 (20 oz.) can pineapple chunks
1 (6 oz.) can tuna, drained
1 c. cucumbers, sliced
1/8 c. minced onions
1/3 c. imitation mayonnaise
1/2 tsp. seasoned salt
1/4 tsp. dill seed
Grape tomatoes for garnish


Drain pineapple, and rinse well.
Saute onions long enough to brown (a few minutes) let cool for 10 minutes.
Mix all ingredients except dill seed.
Line salad bowl with your favorite crisp salad greens. (I use both baby spinach and romaine lettuce)
Add tuna mixture
Sprinkle with dill seed, garnish, and serve

Molded Vegetable Salad

molded vegetable salad


1 pkg. sugar-free lemon Jello
2 c. boiling water
2 tbsp. lemon juice
2/3 c. cabbage, chopped
2/3 c. green pepper, chopped
2 slices pimiento
Lettuce leaves


Dissolve gelatin in boiling water and stir until completely dissolved.
Add lemon juice, add chopped vegetables and chill.
Slice when firm and serve on lettuce leaves with low-calorie dressing.

It is 20 calories and has large amounts of vitamins A and C.

Pear Potato Salad

pear and potato salad


15 med. potatoes
3/4 c salad oil
1/3 c wine vinegar
1/4 c. scallions
1 3/4 t salt substitute
3/4 t pepper
6 ripe pears
1 head of romaine lettuce


In a pan over high heat, boil potatoes.
Reduce heat to low; cover, simmer 30 mins or until tender.

Mix salad oil, vinegar, salt, and pepper and refrigerate.
When potatoes are done, drain and cool.
Peel; cut potatoes into 1/8″-thick slices.
Thinly slice pears.
Add potatoes, scallions, and pears to dressing and toss until coated.
Line salad bowl with lettuce leaves; spoon mixture onto lettuce.

Serve immediately, or chill for later.

Rice Salad

rice salad


2 c cold cooked brown rice
1 c cold cooked wild rice
6 oz smoked mussels or smoked scallops
1/2 c diced red bell pepper
1/2 c diced yellow or green bell pepper
1 c diced peeled cucumber
3 T light mayonnaise
3 T light sour cream
1 T chopped fresh dill, or 1 tsp dried dill weed
1 T fresh lemon juice
1/4 tsp freshly ground pepper


Combine the rices, mussels, peppers, and cucumber in a large bowl.
In a small bowl, combine the remaining ingredients; mix well.
Toss with the rice mixture.
Serve immediately or chill.
Serve at room temperature.