Changes to our Diabetic Cookbook on Kindle

We have made a few changes to our Top Ten Tasty Recipes for Diabetic Diets. Check it out. Coming soon in print.

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Free Promotion is over but…

Our free pormotion on Amazon Kindle is over for now but we will be running a big sale in about 30 days. So keep looking for that.

Also look for some recipes to be shared here soon

thanks for following and reading.

L

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Ezinearticles Upscale your Greens

Gallery

Article I wrote for Ezines one of favorite way to serve greens. http://ezinearticles.com/?Upscale-Your-Greens&id=6823184 Technorati Tags: diabeticcooking, diabeticrecipes, easydiabeticrecipes, finding diabetic cookbooks, lowcarb, lowfat, thediatebeticcookbooknet, type2

Chilled Avacado and Yogurt Summer Soup From Fage

FAGE

FAGE

Ingredients:

  • 17.6 fl oz FAGE Total 0% Yogurt
  • 3 large ripe avocados
  • Juice of one lemon
  • 1 pint 2% milk
  • 1 tbsp fresh coriander, chopped
  • ¼ tsp freshly grated nutmeg
  • ½ tsp chopped chives for garnish
  • A few drops of Tabasco sauce to taste
  • Salt and black pepper to taste
  • 2.0 oz homemade croutons

Preparation Directions:

  1. Peel and chop the avocado into chunks, then place into a food processor.
  2. Pour over the lemon juice; add the remaining ingredients and process until smooth.
  3. Refrigerate for at least two hours before serving.
  4. To serve, chill four soup bowls, pour in the soup, and garnish with croutons and chives. So simple, quick and delicious!

Additional Notes:

Chef’s Tip | To make the homemade croutons, simply take a thick slice of your favorite (crusty cottage loaf or crusty olive bread) and cut into bite-size pieces. Place onto a baking sheet, drizzle then with some Greek olive oil and bake until golden brown.

* These recipes were submitted by our users. We are not responsible for any errors or suggestions.

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Love Dreamfields Pasta Penne with Shrimp

Penne Primavera with Shrimp

Serves 6 From Dreamfiels website.

Ingredients:
8 ounces Dreamfields Penne Rigate (3 cups uncooked)
1 1/2 cups baby carrots
1 1/2 cups sugar snap peas, about 12 ounces
1 tablespoon olive oil
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
12 ounces fresh shrimp, peeled and deveined
1/4 cup white cooking wine
1/4 cup grated Parmesan cheese
1/2 cup half & half
1 tablespoon lemon juice
3 cups baby arugula (or spinach)

Directions:

  1. Bring 2 quarts of water to a boil in a large pot. Add carrots and snap peas and cook for 3 minutes. Remove with a slotted spoon. Add pasta to the boiling water and cook according to package directions.
  2. Over medium-high heat in a large skillet, heat oil. Add garlic and sauté for 1 minute. Add carrots, snap peas, salt and pepper and cook for 2 minutes. Add shrimp and wine and cook until wine has evaporated. Add cream and lemon juice, reduce heat and simmer for 3 minutes.
  3. In a large bowl, toss together hot pasta with shrimp and vegetable mixture, arugula and Parmesan cheese. Serve immediately.

Nutrition information per serving (1/6 of recipe): 419 calories; 30 g protein; 20 g digestible carbohydrates; 11 g fat; 4 g saturated fat; 150 mg cholesterol; 412 mg sodium; 7 g total dietary fiber.

This entry was posted by Recipe Guru on Thursday, August 28th, 2008 at 2:36 pm. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

Fantastic Diabetic Food for 2

WOW found this great blog post from scherps.org well worth a look

http://www.scherps.org/healthy-recipes-for-two-3/

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