Mediterranean Fettuccine with Shrimp Diabetic Menu for 4
The Menu
Mediterranean Fettuccine with Shrimp
Pear, Lettuce and Feta Cheese Salad
Chocolate Cake
The Recipes
Mediterranean Fettuccine with Shrimp
6 servings, 2 ounces shrimp with 1 cup pasta.
6 cups cooked fettuccine
12 ounces medium shrimp, peeled and deveined
1 10 ounce package frozen, chopped spinach, thawed
1 cup plain low fat yogurt
1/4 cup crumbled feta cheese
2 garlic cloves, minced
1 tablespoon minced dill
1 pinch fresh ground pepper to taste
Three minutes before the pasta is finished cooking, add the shrimp and spinach to the pot. Drain completely. Toss with the remaining ingredients and serve.
Nutrition Information per serving:
Calories 279, Calories From Fat 46, Total Fat 5g, Saturated Fat 2g, Cholesterol 136mg, Sodium 267mg, Total Carbohydrate 39g, Dietary Fiber 3g, Sugars 5g, Protein 20g
Exchanges per serving: 2 1/2 Starch, 2 Very Lean Meat
Pear, Lettuce and Feta Cheese Salad
4 servings.
Dressing:
2 tablespoons raspberry vinegar
2 1/2 tablespoons olive oil
1 teaspoon minced garlic
1 1/2 teaspoon honey
1 teaspoon sesame oil
Salad:
4 cups red or green leaf lettuce, washed, dried and torn into pieces
1 1/2 cups curly endive or escarole, washed, dried and torn into pieces
1 1/2 cups radicchio, washed, dried and torn into pieces
1 cup diced pear
2 ounces feta cheese, crumbled
1/3 cup sliced black olives
Prepare the dressing:
In a small bowl, whisk together the vinegar, olive oil, garlic, honey and sesame oil; set aside. Make the salad: In a serving bowl, combine leaf lettuce, curly endive, radicchio, pears, feta and olives. Pour dressing over; toss gently to coat. Serve immediately.
Nutritional Information per serving:
Calories: 128, Fat: 9 g, Carbohydrate: 10 g, Fiber: 2 g, Protein: 3 g, Sodium: 144 mg, Cholesterol: 9 mg
Diabetic Exchanges: 1/2 Fruit, 2 Fat
Chocolate Cake
Makes 12 servings.
6 tablespoons reduced calorie stick margarine
1/4 cup unsweetened cocoa powder
1/2 teaspoon chocolate extract
1 cup plus 2 tablespoons flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup plus 2 tablespoons granulated sugar
12 packets or 4 teaspoons bulk Sweet'n Low granulated sugar substitute
1/4 cup liquid egg substitute
2 teaspoons vanilla extract
1 teaspoon grated orange peel
1/2 cup buttermilk
2 large egg whites, at room temperature
1/4 teaspoon cream of tartar
Preheat oven to 325F. Spray bundt pan with nonstick cooking spray; set aside.
In small saucepan over medium heat, melt 2 tablespoons margarine; remove from heat. Stir in cocoa and chocolate extract. Set aside to cool. Into small bowl, sift together flour, baking powder, baking soda and salt. Set aside. In large bowl with electric mixer at medium speed, cream remaining margarine, sugar, 9 packets Sweet'n Low or 3 teaspoons bulk, egg substitute, vanilla and orange peel. Beat in reserved chocolate mixture. Add flour mixture alternately with buttermilk, beginning and ending with flour and beating well after each addition. In large metal bowl with electric mixer at high speed, beat egg whites, cream of tartar and remaining Sweet'n Low until stiff peaks form. Spoon into prepared pan. Bake 30 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes. Remove cake from pan and cool completely on rack.
Exchanges: 1 Starch, 1 Fat
Nutrition: 112 Calories, 3 g Protein, 18 g Carb, 4 g Fat
The Menu
Mediterranean Fettuccine with Shrimp
Pear, Lettuce and Feta Cheese Salad
Chocolate Cake
The Recipes
Mediterranean Fettuccine with Shrimp
6 servings, 2 ounces shrimp with 1 cup pasta.
6 cups cooked fettuccine
12 ounces medium shrimp, peeled and deveined
1 10 ounce package frozen, chopped spinach, thawed
1 cup plain low fat yogurt
1/4 cup crumbled feta cheese
2 garlic cloves, minced
1 tablespoon minced dill
1 pinch fresh ground pepper to taste
Three minutes before the pasta is finished cooking, add the shrimp and spinach to the pot. Drain completely. Toss with the remaining ingredients and serve.
Nutrition Information per serving:
Calories 279, Calories From Fat 46, Total Fat 5g, Saturated Fat 2g, Cholesterol 136mg, Sodium 267mg, Total Carbohydrate 39g, Dietary Fiber 3g, Sugars 5g, Protein 20g
Exchanges per serving: 2 1/2 Starch, 2 Very Lean Meat
Pear, Lettuce and Feta Cheese Salad
4 servings.
Dressing:
2 tablespoons raspberry vinegar
2 1/2 tablespoons olive oil
1 teaspoon minced garlic
1 1/2 teaspoon honey
1 teaspoon sesame oil
Salad:
4 cups red or green leaf lettuce, washed, dried and torn into pieces
1 1/2 cups curly endive or escarole, washed, dried and torn into pieces
1 1/2 cups radicchio, washed, dried and torn into pieces
1 cup diced pear
2 ounces feta cheese, crumbled
1/3 cup sliced black olives
Prepare the dressing:
In a small bowl, whisk together the vinegar, olive oil, garlic, honey and sesame oil; set aside. Make the salad: In a serving bowl, combine leaf lettuce, curly endive, radicchio, pears, feta and olives. Pour dressing over; toss gently to coat. Serve immediately.
Nutritional Information per serving:
Calories: 128, Fat: 9 g, Carbohydrate: 10 g, Fiber: 2 g, Protein: 3 g, Sodium: 144 mg, Cholesterol: 9 mg
Diabetic Exchanges: 1/2 Fruit, 2 Fat
Chocolate Cake
Makes 12 servings.
6 tablespoons reduced calorie stick margarine
1/4 cup unsweetened cocoa powder
1/2 teaspoon chocolate extract
1 cup plus 2 tablespoons flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup plus 2 tablespoons granulated sugar
12 packets or 4 teaspoons bulk Sweet'n Low granulated sugar substitute
1/4 cup liquid egg substitute
2 teaspoons vanilla extract
1 teaspoon grated orange peel
1/2 cup buttermilk
2 large egg whites, at room temperature
1/4 teaspoon cream of tartar
Preheat oven to 325F. Spray bundt pan with nonstick cooking spray; set aside.
In small saucepan over medium heat, melt 2 tablespoons margarine; remove from heat. Stir in cocoa and chocolate extract. Set aside to cool. Into small bowl, sift together flour, baking powder, baking soda and salt. Set aside. In large bowl with electric mixer at medium speed, cream remaining margarine, sugar, 9 packets Sweet'n Low or 3 teaspoons bulk, egg substitute, vanilla and orange peel. Beat in reserved chocolate mixture. Add flour mixture alternately with buttermilk, beginning and ending with flour and beating well after each addition. In large metal bowl with electric mixer at high speed, beat egg whites, cream of tartar and remaining Sweet'n Low until stiff peaks form. Spoon into prepared pan. Bake 30 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes. Remove cake from pan and cool completely on rack.
Exchanges: 1 Starch, 1 Fat
Nutrition: 112 Calories, 3 g Protein, 18 g Carb, 4 g Fat
