does anyone have any good meal ideas for a diabetic?

Answer 1

DIABETIC, LOW-FAT BABY SHRIMP &
TARRAGON MUSTARD D

2 tablespoons dijon mustard
1 teaspoon lemon juice
1 1/2 teaspoons white wine vinegar
2 tablespoons fresh tarragon, chopped, or 2 teaspoons dried tarragon, crushed
1 cup baby shrimp
1/2 cup sour cream

Mix the mustard, lemon juice, vinegar, and tarragon. Blend in the mayonnaise. Add the shrimp, then the sour ceram. Blend well. Cover and chill. Makes 10 servings. Calories...53...Fat...3 g...Carbs...1 g...Protein...5 g... Sodium...79 mg...Fiber...0 g. Points...1.

CABBAGE ROLL (DIABETIC)

1 large cabbage leaf
3 oz. browned ground beef, drained
2 onion slices, minced
1 tablespoon green pepper, minced
salt and pepper, to taste
1 tsp. diabetic ketchup or tomato sauce

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°F until cabbage is well cooked

Answer 2

1

Answer 3

2

Answer 4

Here is the website to a great Diabetic magazine... comes with tips, recipes, meal ideas, all kinds of stuff.
http://www.diabeticlivingdiet.com/publicsite/index.aspx

Answer 5

Go to recipezaar.com and type in 'diabetic' in the recipe lookup. If you crave a sweet taste, look up recipes using stevia. It tastes different than sugar, but it is a sweet taste. I like the 'NOW' brand. Good luck!

Answer 6

Think protein....meats...chicken..steak...salad...cook with spices not marinades...as alot of marinades have a good deal of sugar..stay clear of "veggies" with seeds...they are actually fruits that contain fructose ( a natural sugar)..carbs such as rice and pasta,,,exchange to sugar while digesting...google low carb diet recipes..they should have plenty of variety...Good Luck!

Answer 7

Ive found some sites that have those types of recipes..

http://www.diabetic-recipes.com/

http://www.cooksrecipes.com/category/diabetic.html

http://diabeticgourmet.com/recipes/

http://allrecipes.com/Recipes/Healthy-Living/Diabetic/Main.aspx

Answer 8

FISH AND MUSHROOMS

Exchanges per serving: 1 serving=1 Fat, 3 Lean Meat, 1 Vegetable, Calories per serving: 200

1 onion, thinly sliced
1 tbsp. oil
1-1/2 c. mushrooms, sliced thin
1 lb. fish fillets (cod, halibut, sole) cut in 1” slices

Dash of Salt
Dash of Pepper
1 stalk celery, sliced thin
1 tbs. soy sauce
1 tbsp. dry sherry

Preheat skillet and saute onion in oil. Add mushrooms and saute about 2 minutes, stirring constantly, until mushrooms wilt. Spread half of the fillet slices on the mushrooms; sprinkle with salt and pepper. Add the remaining fillets. Sprinkle salt and pepper. Add celery, soy sauce, and sherry; cook gently, covered for 10 minutes. Makes 4 servings.

HAMBURGER CORNMEAL SHEPHERD’S PIE

Exchanges per serving: 1 serving =1 Bread, 2 Fat, 2 Medium-Fat Meat, 1/3 Vegetable

1/2 c. green pepper, chopped fine
1/4 c. onion, minced
16 oz. (1 .b.) lean ground round (15% fat)
5 tbsp. oil
1 c. tomato sauce
2 tbsp. catsup
2 tsp. salt
Dash lemon pepper
1 tsp. chile powder
1/2 c. flour, sifted1/4 c. yellow cornmeal
Splenda, equivalent to 1 tablespoon sugar)
2 tsp. baking powder
1/2 tsp. thyme
1 egg
1/2 c. non-fat milk

Preheat oven to 400 F. Saute green pepper, onion and beef in 2 tbsp. of oil in a skillet until the beef is well browned. Stir in tomato sauce, catsup, 1 tsp. salt, lemon pepper, and chili powder. Put into 1-1/2 qt. casserole. Stir flour, cornmeal, sweetener, baking powder, remaining salt, and thyme together in a bowl. Add egg, milk and remaining oil. Stir until smooth. Top the first mixture with the second. Bake uncovered until cornbread is slightly brown and firm to touch (about 30 minutes.) Loosen cornbread with a knife around edges. Turn onto serving plate with top side down. Makes 8 servings.

DIABETIC BANANA CREAM PIE

Exchanges per serving:
1 filling=1/3 bread, 1/2 Non-fat milk,
1 pastry=1 bread, 1 fat

1-9” pie crust
1/4 c. flour
1-1/2 c. non-fat milk
1 egg, beaten
1 tsp. lemon juice
1/2 tsp. vanilla extract
Splenda, equivalent to 1/2 c. sugar
1/8 tsp. salt
1 medium banana
Nondairy whipped topping, optional (10 to 15 calories per tbsp.)

Bake and cool the pie shell. Blend flour with 1/2 c. cold nonfat milk. Scald the remaining 1 C. nonfat milk; add flour-milk mixture and egg, lemon juice, vanilla, sweetener and salt. Cook in top of double boiler, stirring until thick. Slice banana into the pie shell and spread cream filling over the top. Cool. Cover with nondairy whipped topping, if desired.