Yummy and Healthy Cookies

Ingredients
1 c. raisins
1/2 c. chopped dates
1/2 c. chopped apples
1 c. water
1/2 c. vegetable shortening
2 well beaten eggs
2 tsp. artificial sweetener (such as sweet n low)
1 tsp. vanilla
1 tsp. baking soda
1 c. flour
3/4 c. chopped nuts


Directions

• Boil raisins, dates, and apples in water for 3 minutes.
• Add shortening to melt, then cool and add rest of ingredients with the nuts last.
• Mix well.
• Drop by teaspoons onto cookie sheet.
• Bake at 350 degrees for 10 to 12 minutes.
• Store in refrigerator in an airtight container.

Low Fat Egg Salad

This is classic recipe for salad using boiled egg

Ingredients:
4 hard-boiled eggs, chopped
1 rib celery, diced
5 or 6 scallions, sliced
½ green pepper, diced
1/3 cup mayonnaise (low fat)
½ tsp prepared mustard

Combine all ingredients and serve on lettuce, could be makes for 2 Servings.

Nutrients Per Serving:

• 7 g Carbohydrates
• 5 g Usable Carbohydrates
• 14 g Protein
• 2 g Fiber

Chicken Pecan Salad

This is the low carb of diabetic recipes

Ingredients:
1 1/2 c cooked chicken and diced
2 big ribs celery, diced
1/4 medium, sweet red onion, diced
1/4 c chopped pecans
1/3 c mayonnaise (low fat)
Salt

Directions:
Toss the chicken, celery, onion, pecans, and mayonnaise together. Salt to taste and serve.

This recipes could be makes for 2 Servings.

Nutrients Per Serving:

• 5 g Carbohydrates
• 3 g Usable Carbohydrates
• 24 g Protein
• 2 g Fiber

Chicken Creole

This quick Southern dish that need 20 minutes for making, contains no added fat and very little added salt in its spicy tomato sauce.

Ingredients
Nonstick cooking spray as needed
4 medium chicken breast halves, skinned, boned, and cut into 1" strips*
1 can (14 oz.) tomatoes, cut up**
1 cup low-sodium chili sauce
1-1/2 cups green peppers, chopped (1 large)
1/2 cup celery, chopped
1/4 cup onion, chopped
2 cloves minced garlic
1 tablespoon fresh basil or 1 teaspoon dried
1 tablespoon fresh parsley or 1 teaspoon dried
1/4 teaspoon crushed red pepper
1/4 teaspoon salt

Directions

• Spray a deep skillet with nonstick spray coating. Preheat pan over high heat.
• Cook chicken in hot skillet, stirring, for 3-5 minutes, or until no longer pink. Reduce heat.
• Add tomatoes and their juice, low-sodium chili sauce, green pepper, celery, onion, garlic, basil, parsley, crushed red pepper, and salt. Bring to boiling; reduce heat and simmer, covered, for 10 minutes.
• Serve over hot cooked rice or whole wheat pasta.

You can substitute 1 lb. boneless, skinless, chicken breast, cut into 1-inch strips. To cut back on sodium, try low sodium canned tomatoes. Could be serve for 4 servings with serving size: 1-1/2 cup.


Nutritional Info
Amount Per Serving
Calories: 255.4

Total Fat: 4.5 g
Cholesterol: 77.0 mg
Sodium: 652.4 mg
Total Carbs: 20.7 g
Dietary Fiber: 4.3 g
Protein: 33.3 g

Meat for Diabetic Sufferer

This recipe of vegetable soup is favorite for diabetic sufferer, because using meat for this soup... Meat for diabetic !?. Yes you right... don't be hesitant. Just keep reading and followed that directions.

This soup will takes approximately 25 minutes to prepare and 1 hour and 20 minutes to cook. It can be makes for 14 servings with cost per serving $0.34. The cost include because this recipe has other purpose for manage diabetes investment.

Ingredients:
1/2 lb. ground chuck
(*) 7 cups peeled, chopped fresh
tomatoes (or 2 28-ounce cans diced tomatoes)
4 cups water
1 14.5-ounce can cut green beans, drained and rinsed
1 15-ounce can peas, drained and rinsed
1 15.25-ounce can corn, drained and rinsed
2 carrots, peeled and chopped
3 potatoes, peeled and diced
1 medium onion, diced
1/4 cup dry rice
1/8 tsp. ground black pepper (or to taste)
1/8 tsp. red pepper flakes (or to taste)
1/2 tsp. salt or to taste (optional)
1/2 tsp. garlic powder

Directions:

• Place ground chuck in a 2-gallon stockpot and brown over medium heat.
• Remove the meat and drain it well.
• Wipe the meat drippings from the stockpot.

Return the meat to the stockpot, then add the tomatoes and water. Bring the tomatoes to a simmer and cook until the tomatoes are soft and a juicy broth is created, about 20 minutes.

Add the remaining ingredients, cover, and continue cooking an additional 60 minutes to allow flavors to blend.

Nutrition Facts

• Serving Size 1 cup
• Starch Exchange 1
• Vegetable Exchange 1
• Very Lean Meat Exchange 1

Amount per serving
Calories 155
Calories from fat 27
Total Fat 3 grams
Saturated Fat 1 gram
Cholesterol 17 milligrams
Sodium (with optional salt)
185 milligrams
Total Carbohydrate 23 grams
Dietary Fiber 2 grams
Sugars 5 grams
Protein 9 grams

Note:
Using canned tomatoes will increase the sodium content.

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Nature and Alternative Medicine