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
Well here we are it took quite a bit longer than anticipated to complete this cookbook for Kindle.
This is a small offereing of my favorite recipes that I converted for the Diabetic diet.
Top 10 Tasty Recipes for Diabetic Diets. Click to go to Amazon
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
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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Oh how I love this salad. I’ve posted this recipe in the past but I’ve been making it so often I just had to repost it.
We had friends over for dinner and when I asked what type of food they wanted the only request was “something healthy”. I knew exactly what to make. What I love is how easy this recipe comes together.
The first step is to make the recipe for Becky’s Dressing. I like to to make it about an hour before dinner so the flavors have time to blend.
Lucky for me I had a very eager kitchen helper. M told me it was her job to make the dressing perfect
While M stirred her little heart out, I placed the salmon under the broiler, boiled the orzo, and chopped up the onion, peppers, artichokes, & olives.
While the salmon was cooling I drained the orzo and poured 1/4 cup of dressing over it. I added the onion, feta, olives, artichoke, & peppers and mixed it all together. Next I gently mixed in a combo of baby spinach & arugula.
The last step was to top it with the shredded salmon.
I served it with the leftover dressing on the side and sliced French Bread.
I highly recommend making this for dinner. It’s delicious
Mediterranean Salmon Salad
Ingredients:
Becky’s Dressing:
Whisk all ingredients together and mix into salad just before serving.
Directions:
1) Make recipe for Becky’s dressing, set aside.
2) Preheat broiler
3) Sprinkle salmon with salt, pepper, & oregano. Place under broiler for 10-15 minutes, or until center is cooked.
4) Cook pasta according to package directions.
5) Drain pasta and place in a deep casserole dish. Pour 1/4 cup of dressing over pasta and gently toss.
6) Once salmon is cooked, flake salmon using two forks.
7) Too the orzo, add olives, red bell peppers, red onions, feta, artichoke hearts, & arugula. Use a forked spoon to gently combine all ingredients.
Top with flaked salmon & serve with dressing on the side.
Tags: kalamata olives, cup olive oil, Red bell peppers
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Preparation Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
1 box Dreamfields Elbows
1 tablespoon olive oil
1/2 cup chopped red onion
3 ounces prosciutto or cooked ham, cut into thin strips
1 jar (26 ounces) marinara sauce
1/4 cup chopped fresh parsley
2 tablespoons pitted Kalamata olives, halved
1/4 cup freshly grated Parmesan cheese
Directions:
Note: Make chopping easy by using a kitchen scissors—chop everything from snipping herbs, slicing ham and cutting olives in half.
Makes 6 main dish servings.
Nutrition information per serving (1/6 of recipe): 388 calories; 17 g protein;
24 g digestible carbohydrates*; 10 g total fat; 3 g saturated fat; 19 mg cholesterol;
884 mg sodium; 9 g total dietary fiber.
*If traditional pasta is used in this recipe there is a total of 65 g carbohydrate. For more information go to www.dreamfieldsfoods.com.
This entry was posted by Recipe Guru on Thursday, August 28th, 2008 at 2:04 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.
This is so easy it is crazy. Great for a winters day. I made up a huge batch and put much of it in the freeze to use another time. Cook on the stove or in a crock-pot.
1 cup lentils
1 cup orange dal lentils
1 tablespoon of good olive oil
32 0z of chicken or vegetable broth
2 cups of water
1 red onion
2 cloves of fresh garlic minced
4 carrots chopped
2 stalks celery chopped
2 tablespoons of balsamic vinegar.
1 teaspoon kosher salt (or to your liking)
1 teaspoon ground pepper or fine pepper
1 bay leave(remove after cooking)
Get creative, use your favorite spices to bump up the flavor
2 bunches of swiss or rainbow chard( strip the leaves from the stems and dice the stems) Set aside the leaves for later.
Add any other vegetables that you like.
Rinse the lentils until water is clear. I used a strainer.
In large pot add oil and all chopped veggies cook until the stems are soft and onions are clear on low heat. Add broth and water turn to low and let simmer for 45 minutes or until vegetables are tender. Add chopped chard leaves cook uncovered for 15 minutes or so until the card wilts down. Drizzle balsamic vinegar on top and you are ready to serve or freeze for future use.
This is my Cousin Peggy’s fantastic recipe for low fat, low calorie pumpkin bread. Not only is she a wonderful cook, but She comes up the most delicious options for diabetics. Her pumpkin bread warm from the oven with non fat cream cheese…fantastic! And off we go ready for the holiday’s.
Warm Pumpkin Bread and Tea
3 regular bread pan loaves or 6 small loaves –grease well
4 eggs
¾ C agava (liquid)
¾ C splenda
½ C butter (melted)
½ C applesauce
3 C pumpkin ( 1 ½ cans)
2 cups unbleached white flour
2 cups whole wheat flour
¾ tsp salt
¾ tsp baking powder
1 ½ tsp baking soda
½ tsp cloves
1 ½ tsp nutmeg
Beat eggs. Stir in agava, splenda, melted butter, applesauce. Then add pumpkin and mix well.
Blend dry ingredients. Gradually add to wet ingredients. Stir until well blended.
Divide equally between loaf pans. Smooth tops with spatula.
Bake at 300 degrees—1 hour 15 minutes—add up to 15 additional minutes for larger loaves
Test for doneness with a toothpick—should come out clean. Or, bread should spring to the touch of a finger.
When done, remove from oven and cool for 10 minutes before removing from pans.
Peg and Susan in her Kitchen