Cabbage Rolls

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CABBAGE ROLLS

Ingredients:

6 lg. cabbage leaves
1/2 lb. ground turkey
1 tbsp. minced onion
1 egg
1/4 c bread crumbs
Salt & pepper to taste
1 can stewed tomatoes any flavor

Directions:

Boil cabbage leaves in salt water for 5 minutes (just long enough to soften enough to be pliable), set aside to cool.
Mix ground meat, onion, salt, pepper, egg, and bread crumbs.
Carefully spread cabbage leaf.
Roll up small roll of beef mixture. Secure with toothpick.
Place rolls in boiler. Pour tomatoes over the top.
Simmer about 30 minutes.

You can also make this by omitting the meat and instead stuffing with carrots, rice, zucchini, etc. for a great vegetarian or side dish.

Diabetic Carrot Cake

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diabetic carrot cake

Ingredients:

1 1/3 cup of carrot (grated)
3 Cups water
2 Cups Flour
2 Cups Sugar Substitute
2 teaspoons baking soda
2 teaspoons cinnamon
½ Cup corn oil
½ cup Apple sauce
5 Egg whites
2 teaspoons Vanilla
¼ Cup chopped walnuts
½ cup Coconut
½ cup crushed Pineapple

(Optional) Frosting:
4 oz fat free cream cheese
¾ Cup powdered Sugar
¾ teaspoon Vanilla extract
1 teaspoon lemon juice

Preheat your oven to 350.
Grease a cake pan and dust with flour shaking off excess.
In a saucepan add the carrots and the water, bring to the boil and cook for 5 minutes.
Drain and set aside.

In a large bowl, whisk together the flour, sugar, baking soda and cinnamon.

In another bowl, beat together the oil, applesauce, egg whites and vanilla.

Add the flour mixture and beat. Fold in the cooked carrots, walnuts, coconut and pineapple.
Pour the batter into the prepared pan. Bake for 1 hour.

Frosting: Mix ingredients well until well blended and smooth. Frost top and sides of cake.

Pineapple Salsa

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pineapple salsa

Ingredients:

1 cup finely chopped fresh pineapple
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1 cup frozen corn kernels, thawed
1 (15 ounce) can black beans, drained and rinsed
1/4 cup chopped onions
2 green chile peppers, chopped
1/4 cup orange juice
1/4 cup chopped fresh cilantro
1/2 teaspoon ground cumin
salt and pepper to taste

Directions:

In a large bowl, toss together pineapple, red bell pepper, green bell pepper, corn, black beans, onions, green chile peppers, orange juice, and cilantro.
Season with cumin, salt, and pepper.
Cover, and chill in the refrigerator until serving.

PLEASE NOTE!!:

Fruit is very good for you, and as long as you’re eating a balanced diabetes diet you can have pineapple in moderation.

Keep in mind however that pineapple scores higher on the glycemic index than most other varieties of fruit. This means that eating pineapple may cause an undesirable increase in your blood glucose levels.

Eating too much pineapple may produce a negative effect on your blood glucose levels. This is because pineapple is higher in sugar than other fruits. A 1/2 cup of raw pineapple chunks contains 9.28 g total carbohydrate, most of it from sugar. You do gain fiber from pineapple, and there is no starch.

Corn is a starch, so keep that in mind when planning your meal.Your breakfast meals should be about half starchy foods, while your lunch and dinner meals should each have no more than 1/4 starchy foods.

Winter Vegetable Soup

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winter vegetable soup

Directions:

3 c. soup stock
1/4 c. chopped onions
1/4 c. green beans cut in strips
2 tbsp. diced turnip
1/4 c. diced carrots
1/4 c. shredded cabbage
1 tbsp. celery, finely chopped
Salt, pepper, seasoning

Directions:

Add prepared vegetables to soup stock.
Cook until vegetables are tender (about 1/2 hour).
Season to taste.
Serve hot.

NOTE: Any combination of vegetables may be used in this recipe, just be careful with things like potatoes and corn etc. As they can seriously spike your blood sugar.

You can turn this into vegetable beef soup by taking stew meat cut into bite size pieces and trim excessive fat. Brown the beef first with a teaspoon of olive oil, then add the roux along with the browned beef to the soup stock.

Lima Beans

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Lima Beans

Ingredients:

cooking spray
1/2 medium onion, finely chopped
1 1/2 cups chicken stock/broth
1 (16 ounce) package frozen baby lima beans

Directions:

Heat a large saucepan over medium heat, and spray with cooking spray.
Saute onions until soft and translucent.
Pour in chicken broth, and bring to a boil.
Add lima beans, and enough water just to cover.
Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, until beans are tender.

Note that many commercial broths are high in salt content. We recommend you use chicken stock you’ve made yourself or Campbells low sodium broth for your health.