I need suggestions for great food for diebetics?

Answer 1

Savory Pot Roast with Vegetables
(makes 6 servings with beef leftovers)


1 3 pound (1.44 kg) boneless beef chuck roast, tied and trimmed of all fat
freshly ground pepper to taste
olive oil cooking spray
3 large carrots, peeled and cut into sticks about 1 inch (2.5 cm) wide and 2 inches (5 cm) long
3 large ribs celery, cut into pieces 2 inches (5 cm) long
1 large yellow onion, peeled and cut into 12 equal pieces
3 large cloves garlic, thinly sliced
1 cup (240 ml) dry red wine or fat-free, no-salt-added canned beef broth
1/3 cup (74 g) low-sodium tomato paste
1 1/2 tablespoons (23 g) Dijon mustard
1/2 teaspoon (2.5 ml) crushed dried thyme
2 large bay leaves
salt (optional)
1 1/2 tablespoons (23 g) cornstarch, mixed with 2 tablespoons (30 ml) water


Rinse roast and pat dry with paper towels. Sprinkle both sides with pepper.
Lightly coat a heavy skillet with cooking spray and place over medium-high heat. Add roast and sear until well browned on all sides, about 8 minutes total cooking time.
In a 4-quart (4 l) or larger crockery slow-cooker, combine carrots, celery, onion, and garlic. Place browned roast on top of the vegetables.
In a large mixing cup, combine wine, tomato paste, Dijon mustard, thyme, and bay leaves. Pour over roast and vegetables. Cover and cook until roast is very tender when pierced with a fork, about 8 to 9 hours on LOW or 4 to 5 hours on HIGH.
When beef is done, transfer the roast to a heated serving platter.
If cooking on LOW, turn the slow-cooker on HIGH. Skim any fat from the surface of the sauce. Add salt (if using). Pour the blended cornstarch mixture into the cooker and cook, stirring often, until sauce is bubbling, 10 to 15 minutes.
Using a slotted spoon, remove vegetables from sauce and arrange around the roast. Transfer sauce to a gravy boat to pass alongside.
To serve, carve the beef against the grain into thin slices. Serve at once.
Per serving (4 ounces {120 g} beef plus 1/6 of the vegetables and 3 tablespoons {45 ml} of the sauce): 315 calories (26% calories from fat), 41 g protein, 10 g total fat (3.3 g saturated fat), 15 g carbohydrates, 3 g dietary fiber, 119 mg cholesterol, 220 mg sodium
Diabetic exchanges: 4 lean protein, 1 carbohydrate (vegetable)


Clown Party Dip
(makes 2 cups)


1 cup (236 ml) low-fat (1%) cottage cheese
1/2 cup (118 ml) plain nonfat yogurt
6 radishes, finely chopped
2 small carrots, shredded
2 tablespoons (30 ml) chopped parsley
2 tablespoons (30 ml) chopped scallions (white part only)
2 tablespoons (30 ml) chopped pimento
1 teaspoon (5 ml) prepared horseradish
vegetable salt substitute, to taste


Using a potato masher or fork, mash cottage cheese to break up curds. Blend in yogurt and remaining ingredients. Mix well.
Chill for 1 hour before serving with raw vegetables or fat-free chips.
Per 1/4 cup (59 ml) serving: 37 calories (9% calories from fat), 5 g protein, trace total fat (0.2 g saturated fat), 4 g carbohydrate, 1 g dietary fiber, 2 mg cholesterol, 134 mg sodium
Exchanges: 1/2 very lean meat, 1 vegetable

Answer 2

Pumpkin Pie for Diabetics
9 inches pie shells, baked
2 (1 ounce) boxes sugar-free instant vanilla pudding mix or sugar free instant vegetarian pudding mix
2 cups milk
1 cup canned pumpkin
1 teaspoon pumpkin pie spice
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/2 teaspoon cinnamon


1. Blend all ingredients in blender until smooth.
2. Use plain canned pumpkin.
3. Do not use canned pumpkin pie mixture.
4. Pour into pie shell and chill until ready to serve.

For Diabetics - Lemon Cheesecake
For crust
10 digestive biscuits, crushed
2 teaspoons low-fat butter, melted
For cheesecake mixture
1 cup low-fat cream cheese
1/2 cup low-fat yogurt
4 (1 g) packets sugar substitute
1 teaspoon lemon juice
1 teaspoon lemon zest
3-5 drops lemon essence
Garnish
2 tablespoons sugar-free orange marmalade


1. Combine the low fat butter and biscuits in a bowl. Mix well with your fingers and then put these into the bottom of a 4 inch diameter loose bottomed cake tin.
2. Refrigerate till this sets.
3. Now, blend the cream cheese till it is lump free and smooth in a blender. You may add some warm milk or whey if need be.
4. Combine with the remaining ingredients in a bowl and whisk till it has a smooth mixture.
5. Combine the marmalade and 1 tablespoons water in a pan.
6. Melt on low heat and allow to cool a little.
7. Pour the cheesecake mixture over the set crust and refrigerate till the mixture sets.
8. Pour the warm topping over and chill again for 10-15 minutes.
9. Cut into wedges and serve cold.
10. Enjoy!

Answer 3

Well, the American Diabetic Association has now decided that diabetics can eat almost anything. They do not recommend large amounts of sugar obviously, but sugar is now allowed. It is more a matter of keeping your portions correct.

My experience has been that fats are as much problem as carbs, so I watch fats and carbs. For instance, when you bake substitute applesauce in a 1 for 1 measure for the oil, and use egg substitute for eggs.

Answer 4

A long time ago I signed up for a newsletter at The Better Homes and Gardens webpage which has this fabulous source of recipes for diabetics. You sign up for the newsletter and presto, you get one every day. The recipes are pretty good too. Give it a try.

Answer 5

Protein, veggies, fruit....some kinds of fruit, very few carbs, that has been the big thing for my husband....