Diabetic recipes

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Course:
appetizer
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Base:
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Ethnicity:
Afghan cuisine
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Romanian cuisine
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Time:
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Dish Name	Comments
"Forgotten" Minestrone Submitted by Chef
Ada French Sponge Cookies Submitted by Chef
All Purpose Seasoning Submitted by Chef
All Purpose Spice Mix Submitted by Chef
ALMOND RICE Submitted by Chef	Food Exchanges per serving: 1 STARCH/BREAD EXCHANGE; CAL: 96; CHO: 0mg; CAR: 19g; PRO: 2g; SOD: 123mg; FAT: 1g;
Almond Sugar Cookies Submitted by Chef	Makes about 32 cookies. Per 2 cookie serving: calories - 90, protein - 2 g, carbohydrate - 10 g, fat - 4 g, calories from fat - 40%, dietary fiber - trace, cholesterol - 0 mg, sodium 49 mg, potassium - 33 mg, Joslin Exchanges - 1 bread/starch and 1 fat.
Amish-Style Chicken and Corn Soup Submitted by Chef	Food Exchanges per serving: 1 LEAN-MEAT EXCHANGE + 2 VEGETABLE EXCHANGES CAL: 11O; CAR: 10g; PRO: 13g; CHO: 25mg; SOD: 65mg; FAT: 2g;
Anchovy Yogurt Dressing Submitted by Chef	Makes about 3/4 cup. 12 servings (1-tb each) Food Exchange per serving: FREE; CAL: 21; CHO: 2mg; CAR: 1g; PRO: 0g; SOD: 38mg; FAT: 2g;
Ann's Strawberry Angel-Food Cake W/sauces Submitted by Chef
Appetizer Wieners Submitted by Chef
Apple and Prune Dressing Submitted by Chef
Apple Bulgur Breakfast Submitted by Chef
Apple Butter Barbecued Chicken Submitted by Chef
Apple Cobbler #2 - diabetic Submitted by Chef	Serves 8. 1 Serving = 98 calories, 1 Fruit Exchange, 1/2 Bread Exchange and 1/2 Fat Exchange.
Apricot Dressing for Turkey Submitted by Chef
ASPARAGUS & PIMENTO Submitted by Chef
ASPARAGUS SALAD WITH PECANS Submitted by Chef	Food Exchange per serving: 1 VEGETABLE EXCHANGE: CHO: 9g; PRO: 3g; FAT: 2g; CAL: 41
Asparagus Wrap Submitted by Chef	One Serving: Calories: 86 Carbohydrates: 2 Exchange: 1 high-fat meat
Baked Custard #2 - diabetic Submitted by Chef	If you want to unmold this Baked Custard, leave cups in the refrigerator 2 to 3 extra hours. Yield: 4 servings - 2 cups. 1 serving = 1/2 cup. NUTRITIVE VALUES per serving: Cho 11 g, Pro 6 g, Fat 3 g, Cal 95, Fiber 0 g, Sodium 143 mg, Chol 139 mg. Food Exchanges per serving: 1 Low-fat Milk Exchanges. Low-sodium diets: Omit salt.
Baked Custard #3 - diabetic Submitted by Chef	Yield: 6 servings Exchange 1 serving: 1/2 fruit and 1/2 medium-fat meat Calories 1 serving: 82
Baked Custard - diabetic Submitted by Chef	Makes 3 servings. 1 Serving - 80 calories and is 1/2 whole milk exchange. Personal note from Ursula Taylor - to cut back on fat - use egg substitute and low fat or skim milk.....I also see no reason why you can't change the vanilla extract to other extracts to change the flavor of the custard...
Baked Potato Toppings Submitted by Chef
Baked Stuffed Pumpkin Submitted by Chef
Baked Zucchini with Cheese Submitted by Chef
Barbecued Chicken Submitted by Chef	Nutritional information per serving (2 pieces of chicken): calories - 196, protein - 26 gm., fat - 8 gm., carbohydrates - 4 gm., cholesterol - 89 mg., sodium - 406 mg., fiber - 0 gm. EXCHANGES: Lean Meat - 3
Barbecued Chicken Breasts with Mango Chutney Submitted by Chef
Blender Quick Chocolate Ice Cream-DiabeticWw Submitted by Chef
Bottled Fruit Cake Submitted by Chef	Makes 12 servings. Each serving counts as 1 starch and 1 fruit. Each serving has 178 calories and 1 grams of fat.
Bread Stuffing Submitted by Chef	Note: may also be baked at 350 degrees in a lightly oiled casserole dish for 30 to 40 minutes. PER SERVING: calories - 100, carbohydrate - 20 g., protein - 5 g., fat - 2 g., sodium - 199 mg., potassium - 177 mg., cholesterol - 0 Exchanges = 1 Bread, 1 Vegetable
Broiled Bay Scallops Submitted by Chef
Broiled Crab Cakes Submitted by Chef
Broiled Open-Faced Vegetarian Sandwich Submitted by Chef
Broiled Sole with Mustard Sauce Submitted by Chef
Brown 'n' Serve Sausage Submitted by Chef
Brown and White Rice Bread Submitted by Chef
Brownie Shortbread Submitted by Chef
Brownies ( Applesauce - Diabetic ) Submitted by Chef
Brownies ( Blond - Diabetic ) Submitted by Chef
Brussels Sprouts with Walnuts Submitted by Chef
Buttermilk Scones Submitted by Chef	Nutritional information per scone: calories - 179, protein - 4 gm., fat ~ 7 gm., carbohydrates - 26 gm., cholesterol, 24 mg., fiber - 1.5 gm., sodium - 202 mg., potassium - 137 mg. Diabetic Exchanges: Starch/Bread - 1 1/2, Fat - 1.
Butternut Squash with Ginger Submitted by Chef	PER SERVING: calories - 70, cargbohydrates - 17 g., protein - 2 g., fat - 0, sodium - 2 mg., potassium ~ 480 mg., cholesterol - 0. Exchanges = 1 Bread
Caramel Custard Cup Submitted by Chef	Yield: 2 servings Exchange 1 serving: 1 lean meat and 1/2 fruit Calories 1 serving: 85
Cauliflower Piquante Submitted by Chef
CHEESE & RICE CASSEROLE Submitted by Chef	One Serving = Calories: 235 Carbohydrates: 35 Protein: 14 Fat: 4 Sodium: 682 Potassium: 203 Cholesterol: 10 Exchange Value: 2 Bread Exchanges + 1 Lean Meat Exchange + 1/2 Milk
CHEESE AND RICE CASSEROLE Submitted by Chef	One Serving = Calories: 235 Carbohydrates: 35 Protein: 14 Fat: 4 Sodium: 682 Potassium: 203 Cholesterol: 10 Exchange Value: 2 Bread Exchanges + 1 Lean Meat Exchange + 1/2 Milk
Cherry Cola Salad - Diet Submitted by Chef	Yield: 18 servings. EXCHANGES: 1/2 fruit NUTRITIONAL INFO per serving: Protein 0.79 gm; Carbo 8 gm; Sodium 4 mg; Cholesterol 0; Percent calories from fat 17; dietary fiber 0.85 gm. WITHOUT pecans: Cal 34; Fat 0.18 gm; Pro .72 gm; Carbbo 8 gm; Sodium 4 mg; Chol 0; Percent cal. from fat 5; Dietary fiber 0.80 gm.
Chicken a la King Submitted by Chef	* Noodles or rice can be used instead of toast. Food Exchange per serving: 2 MEAT EXCHANGES + 2 VEGETABLE EXCHANGES + 1 MILK EXCHANGE; CAL: 324; CHO: 54mg; CAR: 29g; PRO: 28g; SOD: 11g; FAT: 2.2g;
Chicken Breasts with Balsamic Vinegar Sauce Submitted by Chef	Makes 4 servings. PER SERVING: calories - 200, protein - 28 g, carbohydrate - 11 g, fat - 4 g, calories from fat - 18%, dietary fiber - 1 g, cholesterol - 74 mg, sodium 337 mg, potassium - 452 mg. JOSLIN EXCHANGES: 3 low-fat meat and 2 vegetables.
CHILI RICE Submitted by Chef	One Serving = 1/4 cup (with fresh chilies) Calories: 150 Protein: 3 g Fat: 2 g Carbohydrate: 31 g Fiber: 2.5 g Cholesterol: 0 mg Sodium: 382 mg (with 2 fresh jalapeno peppers) Potassium: 203 mg
Chocolate Frosting #3 - diabetic Submitted by Chef
Chocolate Instant Breakfast Submitted by Chef
Chocolate Sauce - diabetic Submitted by Chef
Coconut Custard #1 - diet Submitted by Chef	PERSONAL NOTE from Ursula Taylor - folks I see no reason why after making and cooling slightly - instead of spooning into six dessert dishes that you could not then pour into an already baked pie shell and then top with the remaining coconut. Then just adjust exchanges, calories and carbohydrates to reflect the addition of the pie crust. YIELD: 6 servings EXCHANGE, 1 serving: 1/2 low=fat milk, 1 fat CALORIES, 1 serving: 110 CARBOHYDRATES, 1 serving: 9 g
Coconut Custard #3 - diabetic Submitted by Chef	12 Servings, 1 Serving = 80 calories, 1/4 Skim Milk Exchange, 1/2 Med. Fat Meat Exchange and 1/2 Fat Exchange. This is based on just the custard - NOT the pie shell.
Cranberry Sweet Potatoes Submitted by Chef
CRANBERRY-RICE STUFFING Submitted by Chef	1/4 recipe - 88 calories, 1/2 bread, 1/2 fruit, 1 fat exchange 11 grams carbohydrate, 2 grams protein, 4 grams fat 82 mg sodium, 172 mg potassium, 0 cholesterol
Cranberry-Stuffed Acorn Squash Submitted by Chef
Cranberry/Wild Rice Stuffing Submitted by Chef
Creamy Italian Dressing Submitted by Chef	Makes 1/3 cup = 6 servings. Food Exchange per serving: 1 FAT EXCHANGE; CAL: 46; CHO: 0mg; CAR: 1g; PRO: 0g; FAT: 5g;
Crepes (and Fillings) Submitted by Chef	Makes 20 - 6 inch crepes. 1 crepe = 1 servng. Nutritional information per serving: calories - 65, protein - 3 gm., fat - 2 gm., carbohydrates - 10 gm., cholesterol - 14 mg., fiber - 0.4 gm., sodium - 47 mg., potassium - 44 mg. Diabetic Exchanges: Bread/Starch - 1.
Date Granola Submitted by Chef	PER 1/2 Cup (118 ml) serving: calories 220, protein 8 g, carbohydrate 36 g, fat 6 g, calories from fat 24%, dietary fiber 1 g, cholesterol 0 mg, sodium 4 mg, potassium 321 mg. Exchanges: 2 bread/starch, 1 fat.
Date Granola Bars Submitted by Chef	Makes 16 bars. PER 1-bar serving: Calories 95, protein 4 g, carbohydrate 14 g, fat 3 g, calories from fat 28%, dietary fiber 1 g, cholesterol trace, sodium 20 mg, potassium 145 mg. Joslin Exchanges: 1 bread/starch.
Delightful Cheesecake Submitted by Chef	Exchanges per serving: 1 lean meat Calories per serving: 85
Diabetic Apple Crunch Submitted by Chef
DIABETIC BANANA PUDDING SPLITS Submitted by Chef
Diabetic Bran Muffins Submitted by Chef	Per serving (1 muffin): calories: 98, carbohydrate: 15 gm, protein: 3 gm, cholesterol: 26 mg, fat: 3 gm, fiber: trace, sodium: 240 mg Exchanges: 1 Starch, 1 Fat
Diabetic Candy Suggestions Submitted by Chef
Diabetic Cookbooks List Submitted by Chef
DIABETIC DEVIL'S FOOD CAKE Submitted by Chef
Diabetic Frankly Fudge Submitted by Chef
DIABETIC PEACH CRISP Submitted by Chef
Diabetic Pumpkin Cookies Submitted by Chef
Diabetic Sour Cream Muffins Submitted by Chef
Diabetic Sweetner-sugar Equivalents Submitted by Chef
Diabetic Tiramisu Submitted by Chef	Makes 12 servings. Nutritional information per serving: calories - 140, protein - 4 gm., fat - 6 gm., carbohydrates - 15 gm., cholesterol - 35 mg., sodium - 240 mg. Diabetic Exchanges: Starch - 1 1/2, Fat - 1 NOTE: You must be very true to pan size in this recipe. I only had a 9-inch springform pan and the single package of ladyfingers was not adequate. I also did not measure the Cool Whip Lite and so my end product was slightly softer than I expected, altho' not too bad. All in all, this is a delicious dessert, one well worth the effort be it for yourself or for company.
Falafel (Basic Recipe) Submitted by Chef	Yield: 5 servings, 20 balls One Serving = 4 balls Calories: 158 Protein: 7 g Fat: 5 g Carbohydrate: 23 g Fiber: 3.3 g Cholesterol: 0 mg Sodium: 341 mg Potassium: 237 mg Exchange: 1-1/2 Starch/Bread 1/2 Medium-Fat Meat
Falafel (Tahini Dressing) Submitted by Chef	Yield: 12 servings, 3/4 cup One Serving = 1 tablespoon Calories: 31 Protein: 1 g Fat: 3 g Carbohydrate: 1 g Fiber: 0.4 g Cholesterol: 0 mg Sodium: 4 mg Potassium: 30 mg Exchange: 1 Fat
Fennel and Rice Submitted by Chef
Free Foods for the Diabetic Submitted by Chef
French Apple Clafouti Submitted by Chef
French Toast Bake Submitted by Chef
Fruity Ice Froth-DiabeticWw Submitted by Chef
Fusili with Sun-Dried Tomatoes Submitted by Chef	Food Exchange per servings: 2 STARCH/BREAD EXHANGE + 1 FAT EXCHANGE; CAL: 185; CHO: 0mg; CAR: 32; PRO: 7g; SOD: 121mg; FAT: 4g;
German Chocolate Cake Submitted by Chef	Food Exchange per serving: 1/2 BREAD EXCHANGE + 1/2 FAT EXCHANGE; CAL: 50;
German Loaf Cookies Submitted by Chef	Makes about 30 cookies. PER 2 COOKIER SERVING: Calories 85, protein 2 g, carbohydrate 11 g, fat 4 g, calories from fat 42%, dietary fiber trace, cholesterol trace, sodium 92 mg, potassium 56 mg, Joslin Exchanges 1 bread/starch and 1/2 fat exchange
Granola #5 Submitted by Chef	Makes 4 snacks. PER 3/4 cup (177 ml) serving: calories 186, protein 6 g, carbohydrate 31 g, gat 5 g (calories from fat 24%), dietary fiber 1 g, sodium 60 mg, potassium 199 mg. JOSLIN Exchanges: 2 bread/starch and 1/2 fat.
Grilled Mustard Turkey Cutlets Submitted by Chef	Food Exchange per serving: 3 LOW-FAT MEAT EXCHANGES; CAL: 150; CHO: 74; CAR: 2g; PRO: 26g; SOD: 193mg; FAT: 3g;
Homemade Granola (Franz) Submitted by Chef
Homemade Ice Cream - Diabetic Submitted by Chef
Hot Cocoa Submitted by Chef	1 cup serving - 95 calories, 1 skim milk exchange 9.1 gm protein, .9 gm fat, 14.1 gm carbohydrate, 126 mg sodium (not counting pinch of salt), 467.5 mg potassium, .2 gm fiber, 4 mg cholesterol.
Hot Oatmeal Submitted by Chef
Hot Orange Spiced Cider Submitted by Chef	Makes 4 servings. PER SERVING: calories - 68, protein - trace, carbohydrate - 17 g, fat - trace, calories from fat - less than 1%, dietary fiber - trace, cholesterol ~ 0 mg, sodium - 4 mg, potassium - 142 mg. Joslin Exchanges: 1 fruit.
ITALIAN ASPARAGUS Submitted by Chef	Food Exchange per servings: 1/2 VEGETABLE EXCHANGE + 1/2 MEAT EXCHANGE
Italian Dressing Submitted by Chef	Food Exchange per serving: FREE; CAL: 17; CHO: 0mg; CAR: 0g; PRO: Og; SOD: 43mg; FAT: 2g;
Italian Mushroom Sauce Submitted by Chef	Makes 4 servings. PER SERVING (with fish)...Calories - 103, protein - 20 g, carbohydrate - 4 g, fat - 1 g, calories from fat 8%, dietary fiber - 1 g, cholesterol - 46 mg, sodium 80 mg, potassium - 627 mg.....Joslin Exchanges: 3 low-fat meat. PER 1/2 CUP SERVING (sauce along): Calories - 16, protein - 1 g, carbohydrate - 3 g, fat - trace, calories from fat - 9%, dietary fiber - 1 g, cholesterol - 0 mg, odium - 17 mg, potassium - 188 mg
Italian Steamed Artichokes Submitted by Chef
Lemon Filling #2 - diabetic Submitted by Chef
Low-Calorie Apple Dressing Submitted by Chef
Low-Calorie Eggnog Submitted by Chef	PER SERVING: 1/2 cup = calories - 70, carbohydrate - 6 g., fat - 3 g., sodium - 80 mg., potassium - 207 mg., cholesterol - 74 mg. Exchanges 1/2 Medium-fat meat, 1/2 milk.
Mock Shortbread Cookies - Diet Submitted by Chef	SERVING SIZE: 1 cookie EXCHANGES: 1/2 Starch/bread and 1 Fat. NUTRIENT CONTENT per serving: CAL 89, FAT 5 gm, Na 23 mg, Fiber 0 gm, PRO 2 gm, CHO 9 gm, K 14 mg, Chol 11 mg.
NUTTY RICE LOAF Submitted by Chef	Omit wheat germ for gluten-free diet. Substitute bran if wheat germ is not available, used to add fiber. 1/6 recipe - 247 calories, 1 starch, 1 med-fat meat, 1 vegetable, 1/2 fat 13 grams protein, 13 grams fat, 20 grams carbohydrate, 4 grams fiber 154 mg sodium, 269 mg potassium, 157 mg cholesterol
Oatmeal-Blueberry Muffins-Diabetic Submitted by Chef
Old-Fashioned Bread Pudding Submitted by Chef	Food Exchange per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE + 1/2 FAT EXCHANGE; CAL: 139; CHO: 138mg; CAR: 19gm; PRO: 7gm; FAT: 4gm; SOD: 160mg;
Oven-Baked Herb Potatoes Submitted by Chef
Oyster Stew Submitted by Chef	PER SERVING: calories - 154, carbohydrates - 10 g., protein - 14 g., fat - 7 g., sodium - 184 mg., potassium - 337 mg., cholesterol - 65 mg. Exchanges = 1 Lean Meat, 1 Milk, 1 Fat
Pancake-Waffle Sauce for Diabetics Submitted by Chef
Pecan Corn Bread Stuffing Submitted by Chef
Peppered Potatoes Submitted by Chef	Makes 2 cups. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1/2 FAT EXCHANGE; CAL: 106; CHO: 6mg; CAR: 2g; PRO: 2g; SOD: 134mg; FAT: 0g;
Pickled Beets Submitted by Chef
Popeye Pesto Submitted by Chef	Food Exchange per serving: FREE; CAL: 16; CHO: 1mg; CAR: 1g; PRO: 1g; SOD: 38mg; FAT: 1g;
Powdered Sugar Replacement Submitted by Chef	Recipe Yield: 4 cups replacement - for use in making desserts. Diabetic exchange: 1 bread OR 1/2 nonfat milk & 1/2 bread. Calories for 1/4 c = 81
Quick Pita Breakfast Submitted by Chef	Nutritional information per serving: calories - 223, protein - 11 gm., fat - 2 gm., carbohydrates - 43 gm., cholesterol - 5 mg., fiber - 5.6 gm., sodium - 361 mg., potassium - 334 mg. Diabetic Exchanges: Starch/Bread - 1, Lean Meat - 1/2, Fruit - 2. Note: this is a good source of dietary fiber.
RICE & CHEESE CASSEROLE Submitted by Chef	Calories: 225, Protein: 14 g, Fat: 4 g, Carbohydrates: 34 g, Fiber: 2.5 g, Cholesterol: 10 mg, Sodium: 328 mg, Potassium: 218 mg Exchange: 1 1/2 starch/bread 1/2 lean meat 1 low-fat milk
RICE & LENTILS Submitted by Chef	One Serving = Calories: 232 Carbohydrates: 34 Protein: 10 Fat: 8 Sodium: 262 Potassium: 325 Cholesterol: 0 Exchange Value: 2 Bread Exchanges + 1 Lean Meat Exchange + 1 Fat Exchange
RICE AND LENTILS Submitted by Chef	One Serving = Calories: 232 Carbohydrates: 34 Protein: 10 Fat: 8 Sodium: 262 Potassium: 325 Cholesterol: 0 Exchange Value: 2 Bread Exchanges + 1 Lean Meat Exchange + 1 Fat Exchange
ROASTED ASPARAGUS Submitted by Chef	Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE; CAL: 76; PRO: 4g; CAR: 6g; 4g; CHO: 3mg; SOD: 71mg;
Sally Lunn Peach Cake Submitted by Chef	Nutritional information per serving: calories - 165, protein - 3 gm., fat - 5 gm., carbohydrates - 30 gm., cholesterol - 19 mg., fiber - 1 gm., sodium - 184 mg. EXCHANGES: Starch/Bread - 2, Fruit - 1, Fat - 1.
Salmon Dip Submitted by Chef	PER SERVING: 1 Tablespoon = calories - 17, carbohydrates - 0, protein ~ 0, fat - 1.5 g., sodium - 106 mg., potassium - 16 mg., cholesterol - 1 g. EXCHANGES = 1 T free, 3 T - 1 fat
Sparkling Fall Harvest Punch Submitted by Chef	7 1/2 cups 3/4 cup serving 71 calories, 1 fruit exchange protein < 1 g, fat trace, carbohydrate 17 g, fiber .1 g, cholesterol 0, sodium 13 mg, potassium 146 mg
SPICY RICE PILAF WITH TURKEY Submitted by Chef	1/4 recipe - 317 calories, 3 lean meat, 1 bread, 1/2 fruit, 1 fat exchange 24 grams carbohydrate, 25 grams protein, 14 grams fat, 190 mg sodium, 381mg potassium, 54 mg cholesterol
Strawberry - Banana Salad Submitted by Chef	This can also be put in a graham cracker crust and dressed up as a pie - but add the crust to the exchanges and nutritional information. EXCHANGES per serving w/o the topping: 1/4 fruit, 1/4 milk Serving size ~ 1/8 of salad, Calories: 40, Fat: .5 gm, Protein: 4 gm, Carbohydrate: 5 gm, Sodium: 88 mg, Cholesterol:1 mg
Sweet Potatoes a L'Orange Submitted by Chef
Swiss Mocha Mix Submitted by Chef	Each serving 2 tbsp, 32 calories, 5 g carbohydrate, 3 g protein, 1 milk choice (skim)
Szechuan Bean Curd(tofu) Submitted by Chef
Tofu Fiesta Submitted by Chef
Traditional Bread Dressing Submitted by Chef
Turkey-Barley Soup Submitted by Chef	Long-grain rice has slightly less carbohydrates and calories per cup than barley if you wish to substitute.
Vanilla Ice Cream - Diabetic WW #1 Submitted by Chef
Vanilla Ice Cream - Diabetic WW #2 Submitted by Chef
Vanilla Ice Cream-Diabetic Submitted by Chef
Vegetable Confetti Submitted by Chef
WALNUT BARLEY Submitted by Chef
Wild Rice-Stuffed Squash Submitted by Chef
Wild Rice/Pine Nut Stuffing Submitted by Chef
Zucchini Mandarin Submitted by Chef

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