Crockpot
 | Hearty Vegetable Soup - Yield: 4 servings 3 1/2 c Boiling Water 1/2 c Green pepper; coarsely, 2 Chicken bouillon cubes; - chopped 16 oz Can Tomatoes; 1/2 ts Salt 1/2 c Onion; chopped 1 tb Lemonjuice; 1/2 c Carrot; thinly sliced 1/2 ts Sage; crushed dried 1/2 c Celery; diagonally sliced 1/2 ts Pepper sauce; hot Combine all ingredinets in a 3 to 4-qt pot. Bring to a boil, stirring todissolve bouillcoubes. Cover and simmer gently for 1 hour. Stir occaionally to break up tomatoes into bitsized pieces. Food Exchanges per serving: 2 VEGETABLE EXCHANGES CHO: 12g; PRO: 2g; FAT: 1g; CAL: 54; Low-soium diets: Omit salt. Subsititue low-sodium bouillon cubes and unsalted canned tomatoes. Add dried basil. Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy OBrion and her Meal-Master By simplify3, published on Aug. 31 2007, 44  In Recipes |
| | Chinese Chicken Corn Soup - Yield: 6 servings 3 c Chicken broth; 2 tb Cold water 8 1/4 oz Can creamed corn; 1 2 Egg; whites 1 c Chicken; diced, cooked, 2 tb Parsley; finely, minced, -skinned -fresh 1 tb Cornstarch Combine chicken broth, corn, and chicken pieces in a large saucepan. Bring mixture to a boil over medium heat, stirring occasionally. Blend cornstarch with cold water and add to soup. Continue cooking, uncoverd, for 3 minutes. Beat egg whites untill foamy; stir into soup. Reduce heat to a simmer and cook until foamy. Ladle soup into individual bowls and garish with parsley. Serve hot. Food Exchanges per serving: 2 MEAT EXCHANGES + 1 STARCH/BREAD EXCHANGES. CHO: 14g; PRO: 16g; FAT: 4g; CAL: 156; Low-sodium diets: Substitute unsalted broth. Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy OBrion and her Meal-Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Rio Grande Kidney Bean Soup - Yield: 6 servings 1 sl Bacon; 3 c Beef broth; 1 ts Garlic; minced 3 Bay leaves; 1/2 c Onion; chopped 1/2 ts Salt; 2 1/2 c Kidney beans; canned with 1/8 ts Ground pepper; freshly -liquid 1/4 ts Dried basil; crumbled Fry bacon over medium heat in heavy frying pan; crumble bacon and set aside. Reheat bacon drippings over medium heat; saute garlic and onion until tender, stirring occaionally. Puree beans in blender or food processor fitted with steel blade and stir into onion mixture. Blend in crumbled bacon and remaining ingredients, stirring occasionally until soup is hot. Remove and discard by leaves. Soup will thicken as it stands and be thinned with water or additional beef broth. Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 STARCH/BREAD EXCHANGE + 1/2 FAT EXCHANGE CHO: 19g; PRO: 8g; FAT: 3g; CAL: 136 Low-sodium diets: This recipe is not suitable. Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy OBrion and her Meal-Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Tex-Mex Corn Soup - Yield: 8 servings 1 tb Margarine -liquid 1/2 c Onion; chopped 16 oz Whole Kernel corn; including 1 c Sweet red pepper -liquid 1 ts Red pepper flakes; 1/4 ts Salt 4 c Chicken broth 1/4 ts Ground white pepper; fresh 17 oz Creamed corn; included Melt margarine in a large saucepan; saute onion and sweet pepper with red pepper flakes until tender, stirring occasionally, about 2 minutes. Sir in chicken broth and both cans of corn. Continue cooking until the is very hot. Add salt and pepper and serve innediately. Food exchanges per serving 2 STARCH EXCHANGES + 1 FAT EXCHANGE CHO: 31g; PRO: 6g; FAT: 8g; CAL: 205; Low-sodium diets: Omit salt and substitute unsalted broth and cannned vegetables. Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy OBrion and her Meal-Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Tuscany White Bean Soup - Yield: 4 servings 1/4 c Onion; chopped 2 Bay leaves; large 1/2 ts Garlic; minced 1 ts Dried basil; cri,b;ed 3 tb Olive oil; divided 1/2 ts Salt 1/2 lb Dry great nothern beans; 1/2 ts White pepper; ground -washed 2 tb Parsley; fresh chopped 2 qt Water 2 Green onion; chopped Saute onion and garlic in 2 tablespoons of olive oil until soft, stirring often. Add bean, water, bay leaves, and basil. Bring mixture to a boil, reduce to a simmmer, and cover. Continue cooking until beans are tender, about 2 hours, adding more liquid if necessary and stirring occasionally. Season with salt and pepper. Cool soup, puree beans in a blender or food processor fitted with steel blade. Return pureed soup to pot; reheat over moderate heat. stirring often. Blend in remaining olive oil. Serve soup hot, garnished with chopped parsley and green onions. If soup is too thick, add water or chicken broth. Food Exchange Per Serving: 2 1/2 STRARCH/BREAD EXCHANGES + 1 LEAN MEAT EXCHANGE + 1 FAT EXCHANGE CAL: 293; CHO: 37g; PRO: 13g; FAT: 11g; SOD: 256; CHOL: 0g; Low-Sodium Diets: Omit Salt. Source: The Art of Cooking for the Diabetic by Mary Abbott Hess, R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy OBrion and her Meal-Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Fish Chowder - Yield: 6 servings 1 lb Fish fillets; fresh or 1/2 c Celery; chopped with leaves -frozen 1/3 c Catsup; 4 sl Bacon; 2 ts Worcestershire sause; 3/4 c Onion; chopped 1 ts Salt 16 oz Can tomatoes; 1/8 ts Thyme; dried 2 c Boiling water 1/8 ts Marjoram; 1 c Potatoes; raw diced 1 tb Parsley; minced, fresh 1/2 c Carrot; diced Thaw fish fillets if frozen. Remove bones and skin from fish; cut fish into 1-inch pieces. Cut bacon into 1/2-inch pieces. In a large saucepan over moderate heat, fry bacon until crisp, turning freguently. Add onion, and cook and stir over moderate heat until tender and translucent. Cut tomatoes into bit-sized piece. Add tomatoes, tomato liquid from can, and all remaining ingredients except the fish and the parsley to the onions. Bring to a boil; reduce heat to low, cover, and simmer for about 45 minutes. Add fish; cover and simmer for another 10 to 12 minutes, until fish flakes and is tender. Garnish each serving with a sprinkle of parsley. Food Exchanges per serving: 2 MEAT EXCHANGES + 1 STARCH/BREAD EXCHANGES CHO: 14g; PRO: 22g; FAT: 8g; CAL: 213; Low-sodium diets: Omit salt. Omit bacon. Use unsalted cannned tomatoes and low-sodium catsup Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.D. and Katarine Middleton. Brought to you and yours via Nancy OBrion and her Meal-Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Black Bean Soup - Yield: 6 servings 1 sl Bacon; 2 1/2 c Water 1/2 c Onion; chopped 1/2 ts Cumin 1 c Celery; 1/2 ts Salt 2 1/2 c Black beans; cooked, drained 1/2 ts Ground pepper, freshly Fry bacon over medium heat in small heavy in small heavy frying pan; crumble bacon and set aside. Heat bacon drippings over medium heat; saute onion and celery until tender, stirring occasionally. Puree beans in blender or food processor fitted with steel blade stir into vegetables. Mix in crumbled bacon and remaining ingredients, stirring occasionally until soup is hot. Soup will thicken as it stands and can be thinned with additional water. Serve hot. Food Exchanges per serving: 1 STARCH EXCHANGE + 1/2 FAT EXCHANGE CHO: 18g; PRO: 6g; FAT: 3g; CAL: 124; Low-sodium diets: Omit salt. Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton. Brought to you and yours via Nancy OBrion and her Meal-Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Mushroom Vegetable Soup - Yield: 6 servings 1 lb Mushrooms; fresh 2 c Water 2 tb Margarine, divided 1/4 c Tomato paste; 1 c Carrot; finely chopped 2 ts Parsley flakes or 1 c Celery; finely chopped 1/4 c Fresh parsley; minced 1 c Onion; finely chopped 1 Bay leaf; 1 Garlic; clove minced 1/2 ts Ground pepper; freshly 13 3/4 oz Can condensed beef broth; 2 tb Dry sherry Wash mushrooms; slice half of them and set aside. Chop remaining mushrooms and saute them in 1 tb margarine in a large pot. Add all the vegetables (except the sliced mushrooms) and cook 6-7 minutes, stirring often. Stir in all other ingredients except the mushrooms, the remaining margarine, and the sherry. Simmer, covered, for 1 hour. Puree soup in the blender or food proscessor fitted with steel blade. Saute the sliced mushrooms in the remaining 1 tb of margarine. Return pureed soup to pot; and sauteed mushrooms and sherry. Reheat over moderate heat, stirring. Food Exchanges per serving: 2 VEGETABLES EXCHANGES + 1 FAT EXCHANGE CHO: 12g; PRO: 5g; FAT: 5g; CAL: 108; Low-sodium diets: Omit salt. Substitute unsalted beef broth and unsalted margarine. Source: The Art of Cooking for the Diabetic by Mary Abbott Hess, R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy OBrion and her Meal-Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Zucchini Soup - Yield: 4 servings 1 lb Small zucchini; cleaned + 2 tb Water -sliced thinly 1/2 ts Curry powder; 1 tb Margarine; 1/2 ts Salt 2 tb Onion; chopped finely 1/2 c Skin milk; 1 Clove garlic; crushed 1 3/4 c Chicken broth; Set aside a few slices of zucchini for garnish. Heat margarine in a heavy, deep skillet. Add onion, arlic, remaining zucchini, and water. Cover and simmer gently for 10 minutes; stir with a wooden spoon while cookin. Remove from heat; add all remaining ingredients and mix well. Turn into blender of food proccessor fitted with stell blad and blend for 30 seconds. Serve hot or well chilled. Garnish each bowl with thin slices of zucchini. Food Exchanges per serving; 1 VEGETABLE EXCHANGES plus 1 FAT EXCHANGE CHO: 6g; PRO: 3g; FAT: 4g; CAL: 64 Low-sodium diets: Omit salt. Substitute unsalted chicken broth. Source: The Art of Cooking for the Diabetic by Mary Abbot Hess, R.D., M.S. and Katharine Middleton. Brought to you and yours via Nancy OBrion and her Meal Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Fresh Corn Bisque with Green Onions - Yield: 2 servings 1/2 tb Vegetable oil; 1/4 Bay leaf; 1/4 Onion; chopped 1 1/4 c Corn; fresh or frozen 1/4 Carrot; chopped 1/8 ts Salt 1/4 Stalk of celery; chopped 1 pn Cayenne pepper; 1/2 Clove garlic; minced 1 tb Green onions; chopped Or 1/4 tsp garlic powder OR 1 tb fresh parsley 1 pn Turmeric; OR 1 ts dry parsley 1 c Water My note: Shortcut version of recipe for 8 servings. In medium saucepan, heat oil over medium heat. Add onion, carrot, celery, garlic. Cook, stirring for 2 min. Stir in turmeric and cook for 1 min. Add bay leaf and water, bring to simmer. Add corn, simmer 10 minutes. Discard bay leaf. May be pureed in blender or food processor in small batches. Add salt and cayenne to taste. Serve hot or cold and garnish with green onions or parsley. Makes about 1 1/3 cup. 2/3 cup serving - 91 calories, 1 fruit choice, 1 fat 4 grams fat, 0 mg cholesterol, 150 mg sodium, 2 grams protein, 14 grams carbohydrate. Source: The Lighthearted Cookbook by Anne Lindsay, Heart + Stroke Foundation of Ontario 1988 Shared by Elizabeth Rodier and tested with milk, Nov 93. By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Spicy Rice Pilaf with Turkey - Yield: 4 servings 1 c Brown rice; 1 tb Vegetable oil 1/2 ts Cumin seeds; 2 c Turkey stock or water 1/4 ts Ground ginger; 1/4 c Dark or golden raisins; 1/4 ts Ground cinnamon; 2 c Chopped cooked turkey; 4 Cardamom seeds; 1/4 c Pine nuts; or cashews; 4 Whole cloves; (chop cashews) Toast cashews if using. Saute the rice, cumin seeds, ginger, cinnamon, cardamom seeds and cloves in the oil in a saucepan until the rice is browned. Add the stock or water and bring the mixture to a boil. Lower the heat and simmer for 45 to 50 minutes or until the rice is cooked. Add the raisins, turkey, and nuts to the rice mixture. Serve hot or cold. 1/4 recipe - 317 calories, 3 lean meat, 1 bread, 1/2 fruit, 1 fat exchange 24 grams carbohydrate, 25 grams protein, 14 grams fat, 190 mg sodium, 381 mg potassium, 54 mg cholesterol Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986 Shared but not tested by Elizabeth Rodier Nov 93 By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Baked Cajun Chicken - Yield: 4 servings 1 1/2 lb To 2 lb chicken; meaty (I perfer real onion) (breasts, thighs, drumstick) 1/2 Dried thyme; crushed Nonstick spray coating 1/4 ts Garlic salt; 2 tb Nonfat milk; 1/8 ts To 1/4 ts grd white pepper; 2 tb Onion powder; 1/8 ts To 1/4 ts grd black pepper; Remove skin from chicken. Rinse chicken, pat dry. Spray a 13 by 9 by 2 inch baking dish with nonstick coating. Arrange the chicken, meaty sides up, in dish. Brush with milk. In small bowl mix onion powder, thyme, garlic salt, white pepper, red pepper, and black pepper. Sprinkle over chicken. Bake in a 375 degree oven for 45 to 55 minutes or till the chicken is tender and no longer pink. Food Exhange per serving: 3 LEAN MEAT EXCHANGES CHO: 77g; PRO: 25g; FAT: 6g; CAL: 166 Source: Better Homes and Garden Diabetic Cookbook Brought to you and yours via Nancy OBrion and her Meal-Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Grilled Sesame Chicken Breast - Yield: 4 servings 1 tb Brown Sugar; OR brown sugar 2 cl Garlic; chopped -substitute(thats 4 me) 1/8 ts Black pepper; Freash 3 tb Reduced-sodium soy sauce; 4 oz Chicken breast halves; 1 ts Sesame seeds; - with skin removed 1 tb Seasame Seeds; Combine all ingredinets except chicken in a shallow dish. Mix well. Add chicken, turning to coat. Cover and marinate in the refrigerator at least 2 hours. Remove chicken from marinate. Put the marinade aside. Grill 4 to 5 inches from medium-hot coals for 15 inches from medium-hot for 15 minutes. Turn and baste frequently with reserve marinade. Serves 4. Food Exchanges per serving: 1 FAT EXCHANGE + 3 LEAN MEATS CHO: 70g; FAT: 7.5g CAL: 205 Brought to you and yours by Nancy OBrion and her Meal-Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Cream of Vegetable Soup - Yield: 4 servings 1 1/2 c Fine chop cooked vegetables 2 tb Melted margarine 3 1/2 c Fat-free chicken broth Salt to taste 1/4 c All-purpose flour Sprinkle of pepper, optional Use one or a combination of: asparagus, broccoli, carrots, cauliflower, celery, mushrooms, onions, string beans. Cook vegetables, drain well and chop into small pieces. Use within 30 minutes or refrigerate them. Place broth in a saucepan and bring to a simmer over moderate heat. Place flour, dry milk and melted margarine in a small bowl and mix well to form coarse crumbs. Stir the flour mixture into the simmering broth using a wire whip. OR add the flour mixture to cold broth, cook and stir over moderate heat to form a sauce. Cook and stir over moderate heat until mixture is smooth and the starchy taste is gone. Add the vegetables to the sauce and reheat to serving temperature. Taste for seasoning and add salt and pepper. (Nutritive values are based on the use of commercial broth with no added salt.) Serve hot. Makes 4 cups. 1 cup serving - 121 cal, 1 skim milk, 1 fat exchange 12 grams carbohydrate, 5 grams protein, 6 grams fat, 1099 mg sodium. Low-sodium diets: Use fresh or frozen vegetables cooked without salt, low-sodium broth and salt-free margarine. Do not add salt. Low-cholesterol diets: May be used as written. Source: The High Fiber Cookbook for Diabetics by Mabel Cavaiani, 1987 Shared but not tested by Elizabeth Rodier Dec 93 Suggestions: Experiment with herbs or spices. A big fancy hotel is serving Ginger Carrot Soup....maybe try 1/4 tsp to start. By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Diet Cream Soup Base - Yield: 2 servings WHITE SAUCE 8 oz Can tomato sauce 3 1/2 tb Instant milk powder 3 tb Chopped onion 1 1/2 tb Cornstarch 1 pn Dry rosemary, crumbled 1 1/4 c Cold water 1 pn Fresh ground pepper TOMATO 1 pn Cayenne pepper This recipe is suitable for anyone who needs to know the exact contents of soup. OTHER OPTIONS: Regular recipes use about 1 1/2 Tb butter and 1 1/2 Tb flour per cup of milk for a medium white sauce. 5 oz evaporated milk plus 5 oz water plus 1 Tb corn starch 1 cup soy milk plus 1 Tb corn starch 1 cup skim milk plus 1 Tb vegetable oil plus 1 Tb corn starch Put ingredients in a blender and process at high speed until well blended, or put ingredients in a jar and shake, or stir dry ingredients into cold milk with a whisk. Stir constantly in the top of a double boiler until the sauce thickens and simmers, then cook ten minutes. A medium saucepan set in a larger saucepan of simmering water works, too. Fresh tomatoes may be cooked with onion and seasoning, allowed to cool and pureed in a blender to make the sauce. If the tomato mixture is colder, add a little of the hot white sauce to bring it to the same temperature. This prevents curdling when the red mixture is gradually added back into the pot with the white sauce. Heat soup until it is hot enough to serve but do not allow it to boil. The same method may be used with 3/4 to 1 cup of cooked diced (or pureed) vegetables with cooking liquid used to make the sauce. Makes about 2 cups. Suggested vegetables: potato with a little onion, carrot, zucchini, cabbage with a little ham, sauteed onion, mushroom, broccoli. Season to taste. Tested Dec 93 using powdered milk, and (thawed) canned tomato by Elizabeth Rodier. This was a successful experiment based on a combination of recipes from several different books. By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Chili Con Carne - Yield: 8 servings 2 c Ground beef; -undiluted 1 c Onion; chopped finely 2 c Kidney beans; 1 cl Garlic; chopped finely 1 tb Malt vinegar; 2 tb Chili powder; 1/4 ts Salt(all right) 1 1/4 c Condensed tomato soup; Brown beef in hot pan, stir in onion, arlic, and chili powder. Cook, stirring often until onion is tender; add rest of indgredients; bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, about 15 minutes. Food Exchange per servings: 1 STARCH/BREAD EXCHANGE + 1/2 FAT EXCHANGE + 2 MEAT EXCHANGES + 1 VEGETABLE EXCHANGE Souce: Recipes for Diabetics by Billie Little and Penny L Thorup Brought to you and yours via Nancy OBrion and her Meal-Master. By simplify3, published on Aug. 31 2007, 44 In Recipes |
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