Sunday, May 15, 2011

Recipes of the week...

Diabetic friendly recipes:
If you plan on eating healthier or are someone who has diabetes or know someone who has diabetes, these 3 recipes are great for you!

Chicken with Roasted Red Pepper Sauce:

1 tspn. Canola Oil
4 boneless, skinless chicken breast halves
1 tspn. salt-free grilling steak seasoning blend
1/2 tspn. ground cumin


1 tblspn. Canola Oil
1 c. roasted peppers
1 chipotle chile pepper
1/4 c. water
1 tspn. cider vinegar
1/4 c. fat-free sour cream (optional)
2 tblspns. chopped fresh cilantro

Coat large skillet with cooking spray. Add 1 tspn. canola oil and heat over medium heat. Sprinkle chicken with seasoning blend and cumin, add chicken to skillet, and cook 4 min. Turn chicken cook 3 min or until no longer pink. Remove from heat and set aside.

Meanwhile, combine sauce ingredients in a blender or food processor and puree until smooth.

Add pureed mixture to any pan residue in the skillet over med-high heat. Stir until blended, about 15 sec.

To serve, spoon sauce onto serving plate and arrange chicken over top.

Zucchini Boats:

2 med. zucchini, halved lengthwise
1 tblspn. canola oil, divided
1 c. finely chopped onions
1/2 tspn. dried oregano leaves
1/2 c. panko bread crumbs, divided
1 egg white
1/2 tspn. paprika
1/2 tspn. salt
1/8 tspn. cayenne pepper

Preheat oven to 375. Line baking sheet with foil.
Using 1 tspn. canola oil in a large skillet over med-high heat. Add chopped zucchini, onions, and oregano and cook 4 min. or until mixture begins to lightly brown, stirring frequently. Remove from heat.

Meanwhile, combine 1/4 c. bread crumbs with egg white, paprika, salt and cayenne pepper in a small bowl. Toss to blend.

Fill shells with equal amounts of squash mixture. Sprinklw with remaining bread crumbs and drizzle with 1/2 tspn. canola oil. Bake uncovered 30 min. or until golden brown.

Toffee-Pecan topped cookies:

2/3 c. white whole-wheat flour
2 tspns. baking powder
1/2 tspn. baking soda
1/4 tspn. salt
1/2 c. packed brown sugar
1/3 c. sugar
1/4 c. egg substitute
3 tblspns. canola oil
1 tspn. vanilla extract

1/4 c. (1oz.) pecan pieces
1/4 c. toffee bits

Preheat oven to 350.
Combine flour, baking powder, baking soda and salt in bowl.
Combine brown sugar, sugar, egg sub., canola oil, and vanilla in bowl. Cream together until smooth.

Reduce to low speed, gradually add flour mixture to creamed mixture, and beat until well blended. Drop mixture 2 inches apart by level tspns. onto cookie sheet. Combine nuts and toffee in a small bowl. Top each cookie with 1/2 tspn. nut mixture. Bake 7 minutes. Let stand 1 minute on the cookie sheet before removing. Cool on wire rack.

You can find other recipes we have posted, just click on the recipes tab at the top of our page!
*If you have any recipes that are diabetic friendly please share at

1 comment:

  1. Great recipes! My husband is diabetic and we are always looking for something new and interesting to eat! I will definitely try the chicken and zucchini! I also have some recipes on my page: Come check me out!