Smoked Salmon & Goat Cheese Cucumber Slices

Smoked Salmon & Goat Cheese Cucumber Slices - 2g Carbs, 0g Fiber

Yield: 25 hors d'oeuvres or Serves 4 to 6
From: The Best Diabetes Cookbook

3 oz smoked salmon, diced
3 oz goat cheese
2 Tbsp 2% yogurt
1/2 tsp lemon juice
4 tsp chopped fresh dill (or 1/2 tsp dried dillweed)
25 cucumber slices (1/4-inch thick)

Reserve about 25 bits of salmon for garnish.

In bowl or using a food processor, combine goat cheese,
yogurt, remaining salmon, lemon juice and dill; mix with fork
or using on/off motion just until combined but not pureed.

Place spoonful of filling on each cucumber slice.
Garnish with bit of reserved salmon.

Nutritional Information Per Serving:
92 Calories, 2g Carbs, 0g Fiber, 8g Protein,
6g Fat, 156mg Sodium, 19mg Cholesterol

Diabetic Exchanges: 1 Medium-Fat Meat

Spain-Basque-Style Chicken

Spain-Basque-Style Chicken

2 tbsps. all-purpose flour
1 tbsp. chopped fresh thyme or 1 tsp. dried thyme
1 tsp. paprika
1/2 tsp. freshly ground pepper
1/2 tsp. salt
4 skinless chicken breast halves
2 tsps. olive oil
1 large onion, coarsely chopped
2 cloves garlic, minced
1 cup dry white wine
1 bay leaf
1 tbsp. chopped roasted red bell pepper or chopped, drained pimiento
2 tbsps. chopped fresh parsley

Combine flour, thyme, paprika, pepper and salt in a large bowl or plastic bag. Dredge chicken in mixture. Heat oil in large nonstick skillet. Brown chicken over medium heat, about 4 minutes per side. Remove and reserve. Sauté onion and garlic in the same skillet until tender, about 5 minutes. Add wine and bay leaf; bring to a boil, stirring constantly. Return chicken to skillet; add roasted pepper. Cover and simmer over low heat until chicken is cooked through, about 20 minutes. Discard bay leaf. Serve chicken in the sauce; sprinkle with parsley.
Makes 4 servings.
Calories 210, Fat 5 g, Carbs 9 g, Sodium 363 mg, Fiber 1 g.
Points 4,

Fiesta Stuffed Cabbage

Fiesta Stuffed Cabbage

1 head savoy cabbage, cored
1/2 cup quick-cooking barley
2 tsps. olive oil
3/4 lb. ground lean skinless turkey breast
1 small onion, chopped
1 garlic clove, minced
1 1/4 oz. package reduced-sodium taco seasoning mix
1 cup fat-free salsa

Place cabbage in large pot and cover with enough water to fill pot half full. Bring to a boil; reduce heat and cook until outer leaves are pliable, about 5 minutes. Loosen and remove 12 leaves; transfer to large bowl. Reserve remaining cabbage for another use.
Meanwhile, cook barley according to package directions. Heat oil in large skillet over medium-high heat. Add turkey, onion and garlic; cook, stirring frequently to break up turkey, until it is no longer pink and onion is tender, about 10 minutes. Stir in barley and taco seasoning.
Preheat oven to 375 degrees. Spoon about 1/3 cup barley mixture onto center of each cabbage leaf, fold in the sides, and roll up burrito style. Place seam-side down in 13-by-9-inch baking dish. Repeat with remaining barley mixture and cabbage leaves, placing rolls close to one another in baking dish. Cover with salsa and bake until cabbage is very tender, about 25 minutes.
Makes 6 servings.
Calories 170, Fat 2 g, Carbs 22 g, Sodium 665 mg, Fiber 3 g.
Points 3.

Crunchy Snack Mix

Crunchy Snack Mix - 16g Carbs, 1g Fiber, 1g Sugar

Yield: Makes 4 cups (8 servings)
From: The New Family Cookbook for People with Diabetes

2 Tbsp margarine
1/2 tsp seasoned salt
2 tsp Worchestershire sauce
1 cup unsweetened oven-toasted rice cereal,
such as Rice Chex or Crispix
1 1/2 cups unsweetened oven-toasted wheat cereal,
such as Wheat Chex
1 cup (1 oz, or about 90) thin pretzel sticks
1/2 cup (1 oz, or about 32) reduced-fat tiny cheese crackers

Preheat the oven to 250 degrees F.
Melt the margarine in a shallow baking pan;
stir in the salt and Worchestershire sauce.

Add the cereals, pretzels, and crackers.
Stir to coat the pieces with margarine.

Bake 45 minutes, stirring every 15 minutes.
Spread on paper towels to cool.
Store in an airtight container.

Nutritional Information Per Serving: (1/2 cup)
85 Calories, 2g Fat, 0mg Cholesterol, 301mg Sodium,
16g Carbs, 1g Dietary Fiber, 1g Sugars, 2g Protein

Diabetic Exchanges: 1 Starch

Biscuit Topped Beef Stew

Biscuit Topped Beef Stew

1 lb. lean ground beef
1/2 cup coarsely chopped onion
2 cups diced tomatoes, undrained (from 28 oz. can)
1 jar (12 oz.) home style beef gravy
1-1/2 cups diced peeled potatoes
1 cup carrot strips (1" x 1/4")
1 cup frozen green beans
1/4 tsp. ground black pepper
1 can (6-oz.) Pillsbury® Golden Layers® Refrigerated Buttermilk Biscuits

Heat oven to 375°F. Spray large skillet with nonstick cooking spray. Heat over medium high heat
until hot. Add ground beef and onion; cook and stir until beef is thoroughly cooked. Drain.

Add all remaining ingredients except biscuits; mix well. Bring to a boil. Reduce heat to medium low;
cover and cook 10 to 15 minutes or until vegetables are tender, stirring occasionally.

Spoon into ungreased 8 inch square (2 quart) or oval (2-1/2-quart) baking dish.

Separate dough into 5 biscuits; cut each in half. Arrange, cut side down, around outside edge of hot
mixture.

Bake at 375° F., oven for 20 minutes or until casserole is bubbly and biscuits are deep golden brown.

Makes: 4 servings.

Nutrition Information:
Per serving = Calories 500, Calories from Fat 210, Total Fat 23 g,
Saturated 8 g, Cholesterol 75 mg, Sodium 1190 mg, Carbs 43 g,
Dietary Fiber 5 g, Sugars 8 g, Protein 29 g.

Diabetic Exchanges: 2-1/2 Starch, 1 Vegetable, 3 Lean Meat, 2-1/2 Fat.