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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
- 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
- Peel and chop the avocado into chunks, then place into a food processor.
- Pour over the lemon juice; add the remaining ingredients and process until smooth.
- Refrigerate for at least two hours before serving.
- To serve, chill four soup bowls, pour in the soup, and garnish with croutons and chives. So simple, quick and delicious!
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.
Penne Primavera with Shrimp
Serves 6 From Dreamfiels website.
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)
- 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.
- 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.
- 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.
WOW found this great blog post from scherps.org well worth a look