The Menu -- Diabetic friendly
Slow cooker Irish Lamb Stew
Baking Powder Biscuits
Mixed Green Salad with Chive Dressing
Mint Chocolate Chip Meringues
The Recipes
Slow cooker Irish Lamb Stew
Makes 8 servings, generous 1 cup each
Tender bites of lamb with tasty veggies and seasonings will be irresistible after simmering in your slow cooker. A great fit for your meal plan, with only 27g carbs!
http://www.diabeticconnect.com
2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces
1 3/4 pounds white potatoes, peeled and cut into 1-inch pieces
3 large leeks, white part only, halved, washed (see Tip) and thinly sliced
3 large carrots, peeled and cut into 1-inch pieces
3 stalks celery, thinly sliced
1 14-ounce can reduced-sodium chicken broth
2 teaspoons chopped fresh thyme
1 teaspoon salt
1 teaspoon freshly ground pepper
1/4 cup packed fresh parsley leaves, chopped
Combine lamb, potatoes, leeks, carrots, celery, broth, thyme, salt and pepper in a 6-quart slow cooker; stir to combine.
Put the lid on and cook on low until the lamb is fork-tender, about 8 hours.
Stir in parsley before serving.
Per serving:
266 calories - 7 g fat (2 g sat; 3 g mono) - 65 mg cholesterol - 27 g carbohydrate - 23 g protein - 4 g fiber - 427 mg sodium
Baking Powder Biscuits
(diabetic)
http://www.diabeticconnect.com/recipes/2705-baking-powder-biscuits-diabetic
2 c Flour
3 tbls Baking powder
1 tsp Salt
4 tbls Shortening
3/4 c Skim milk
Preheat oven to 450ºF. Grease a baking sheet.
Mix flour, baking powder, and salt together.
Cut in the shortening until it is evenly mixed with the dry ingredients.
Add, Milk, mixing well.
Knead for a a 1/2 minute and roll out to about 1-1/2 inch in thickness.
Cut with a Biscuit cutter.
Place the biscuits 1-1/2 inches apart on a greased baking sheet.
The BRUSH with the Milk and BAKE at 450ºF oven 10-12 minutes.
One biscuit may be Exchanged for1 bread exchange or 1 fat exchange
Mixed Green Salad with Chive Dressing
serves 8
Mustard, vinegar and chives bring their lively flavors to this simple salad.
http://www.diabeticconnect.com/recipes/4319-mixed-green-salad-with-chiv e-dressing
Dressing
4 tablespoons extra-virgin olive oil
2 tablespoon white-wine vinegar, or cider vinegar
1 teaspoon Dijon mustard
1/2 teaspoon sugar
2 tablespoon water
2 tablespoon snipped fresh chives, or chopped scallion greens
Salt & freshly ground pepper, to taste
Salad
16 cups washed and torn salad greens
2 cup grated carrots
2 cup thinly sliced cucumbers
1 cup low-fat croutons
To make dressing:
Combine oil, vinegar, mustard and sugar in a small glass jar with a tight-fitting lid. Add water and shake until smooth. Add chives (or scallion greens) and season with salt and pepper; shake again.
To make the salad:
Just before serving, toss salad greens with the dressing in a large salad bowl.
Arrange carrots, cucumbers and croutons on top.
Per serving:
Calories 129 - Carbohydrates 12g - Cholesterol 0mg - Dietary Fiber 3g - Protein 3g - Sodium 308mg -
Fat 7g - (Monounsaturated Fat 5g - Saturated Fat 1g)
Carbohydrate Servings 1
Exchanges - 1 1/2 vegetable; 1 1/2 fat
Mint Chocolate Chip Meringues
makes 30 cookies
http://www.diabeticconnect.com/recipes/4638-mint-chocolate-chip-meringues
3 egg whites
¼ tsp. cream of tartar
Pinch of salt
¾ cup sugar or substitute equivalent
3 Tbsp. unsweetened or Dutch process cocoa
1/3 cup mini chocolate chips (optional)
¾ tsp. peppermint extract
5 very finely crushed sugar-free peppermint candies
Preheat the oven to 250ºF. Cover a baking sheet with parchment paper.
Beat the egg whites, cream of tartar, and salt with an electric mixer on high until foamy.
Combine the sugar and cocoa. Gradually add the cocoa mixture to the egg whites, and beat until stiff peaks form.
Gently fold in the chocolate chips, peppermint extract, and crushed candies.
Spoon the mixture into a pastry bag fitted with a ½-inch round tip.
Pipe 30 cookies, ¼ inch apart, on the prepared baking sheet.
Bake the cookies for 1½ hours.
Turn the oven off, and let the cookies cool in the oven for 1 hour.
Store in a tightly sealed container.
serving size: 2 cookies
Calories 70 - Total Fat 1.5 g - (Saturated Fat 1 g - Trans Fat 0 g) - Cholesterol 0 mg - Sodium 10 mg -
Total Carbohydrate 15 g - Dietary Fiber 1 g - Sugars 12 g - Protein 1 g
Slow cooker Irish Lamb Stew
Baking Powder Biscuits
Mixed Green Salad with Chive Dressing
Mint Chocolate Chip Meringues
The Recipes
Slow cooker Irish Lamb Stew
Makes 8 servings, generous 1 cup each
Tender bites of lamb with tasty veggies and seasonings will be irresistible after simmering in your slow cooker. A great fit for your meal plan, with only 27g carbs!
http://www.diabeticconnect.com
2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces
1 3/4 pounds white potatoes, peeled and cut into 1-inch pieces
3 large leeks, white part only, halved, washed (see Tip) and thinly sliced
3 large carrots, peeled and cut into 1-inch pieces
3 stalks celery, thinly sliced
1 14-ounce can reduced-sodium chicken broth
2 teaspoons chopped fresh thyme
1 teaspoon salt
1 teaspoon freshly ground pepper
1/4 cup packed fresh parsley leaves, chopped
Combine lamb, potatoes, leeks, carrots, celery, broth, thyme, salt and pepper in a 6-quart slow cooker; stir to combine.
Put the lid on and cook on low until the lamb is fork-tender, about 8 hours.
Stir in parsley before serving.
Per serving:
266 calories - 7 g fat (2 g sat; 3 g mono) - 65 mg cholesterol - 27 g carbohydrate - 23 g protein - 4 g fiber - 427 mg sodium
Baking Powder Biscuits
(diabetic)
http://www.diabeticconnect.com/recipes/2705-baking-powder-biscuits-diabetic
2 c Flour
3 tbls Baking powder
1 tsp Salt
4 tbls Shortening
3/4 c Skim milk
Preheat oven to 450ºF. Grease a baking sheet.
Mix flour, baking powder, and salt together.
Cut in the shortening until it is evenly mixed with the dry ingredients.
Add, Milk, mixing well.
Knead for a a 1/2 minute and roll out to about 1-1/2 inch in thickness.
Cut with a Biscuit cutter.
Place the biscuits 1-1/2 inches apart on a greased baking sheet.
The BRUSH with the Milk and BAKE at 450ºF oven 10-12 minutes.
One biscuit may be Exchanged for1 bread exchange or 1 fat exchange
Mixed Green Salad with Chive Dressing
serves 8
Mustard, vinegar and chives bring their lively flavors to this simple salad.
http://www.diabeticconnect.com/recipes/4319-mixed-green-salad-with-chiv e-dressing
Dressing
4 tablespoons extra-virgin olive oil
2 tablespoon white-wine vinegar, or cider vinegar
1 teaspoon Dijon mustard
1/2 teaspoon sugar
2 tablespoon water
2 tablespoon snipped fresh chives, or chopped scallion greens
Salt & freshly ground pepper, to taste
Salad
16 cups washed and torn salad greens
2 cup grated carrots
2 cup thinly sliced cucumbers
1 cup low-fat croutons
To make dressing:
Combine oil, vinegar, mustard and sugar in a small glass jar with a tight-fitting lid. Add water and shake until smooth. Add chives (or scallion greens) and season with salt and pepper; shake again.
To make the salad:
Just before serving, toss salad greens with the dressing in a large salad bowl.
Arrange carrots, cucumbers and croutons on top.
Per serving:
Calories 129 - Carbohydrates 12g - Cholesterol 0mg - Dietary Fiber 3g - Protein 3g - Sodium 308mg -
Fat 7g - (Monounsaturated Fat 5g - Saturated Fat 1g)
Carbohydrate Servings 1
Exchanges - 1 1/2 vegetable; 1 1/2 fat
Mint Chocolate Chip Meringues
makes 30 cookies
http://www.diabeticconnect.com/recipes/4638-mint-chocolate-chip-meringues
3 egg whites
¼ tsp. cream of tartar
Pinch of salt
¾ cup sugar or substitute equivalent
3 Tbsp. unsweetened or Dutch process cocoa
1/3 cup mini chocolate chips (optional)
¾ tsp. peppermint extract
5 very finely crushed sugar-free peppermint candies
Preheat the oven to 250ºF. Cover a baking sheet with parchment paper.
Beat the egg whites, cream of tartar, and salt with an electric mixer on high until foamy.
Combine the sugar and cocoa. Gradually add the cocoa mixture to the egg whites, and beat until stiff peaks form.
Gently fold in the chocolate chips, peppermint extract, and crushed candies.
Spoon the mixture into a pastry bag fitted with a ½-inch round tip.
Pipe 30 cookies, ¼ inch apart, on the prepared baking sheet.
Bake the cookies for 1½ hours.
Turn the oven off, and let the cookies cool in the oven for 1 hour.
Store in a tightly sealed container.
serving size: 2 cookies
Calories 70 - Total Fat 1.5 g - (Saturated Fat 1 g - Trans Fat 0 g) - Cholesterol 0 mg - Sodium 10 mg -
Total Carbohydrate 15 g - Dietary Fiber 1 g - Sugars 12 g - Protein 1 g
