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Delicious Diabetics Recipes including Appetizers, Beverages, Main Courses and Deserts.
Ingredients
Directions:
In a small bowl, combine sour cream, onion, hot sauce and avocado. Mix to blend the ingredients evenly.
Serve with baked tortilla chips or sliced vegetables
Ingredients
Directions:
In a blender or food processor, add the beans, roasted garlic, olive oil and lemon juice. Blend until smooth. Serve on top of thin slices of toasted French bread or pita triangles. This is also excellent placed on top of red (sweet) bell peppers cut into squares.
Ingredients
Directions:
Refrigerate the cranberry juice, lemon juice and carbonated water until cold. In a large pitcher, mix together the cranberry juice, lemon juice, carbonated water, sugar and sherbet. Pour into tall chilled glasses and garnish with lemon or lime wedges. Serve immediately.
Ingredients
Directions:
In a blender, combine the frozen yogurt, milk and orange juice concentrate. Blend until smooth. Pour into chilled glasses and serve immediately.
Ingredients
Directions:
Heat a grill or cast-iron skillet to medium heat. Spray cooking spray on the cooking surface and on one side of the salmon fillets. Season the sprayed side of the fillets with salt and pepper. Lay the fillets, seasoned-side down, on the cooking surface and cook for about 3 minutes. Turn the fillets 90 degrees and cook for another 3 minutes.
Spray the top of the fillets with cooking spray and flip them over. Cook for about 3 minutes, turn 90 degrees, and cook for another 3 minutes until the fish is cooked through.
Ingredients
Directions:
Heat the oven to 350 F. Lightly coat a baking dish with cooking spray.
In a pot fitted with a steamer basket, bring 1 inch of water to a boil. Add the broccoli. Cover and steam until tender-crisp, about 5 to 7 minutes. Heat the crepes in the microwave for 30 seconds to 1 minute, or according to package directions. Place 1/4 of the turkey, 1/4 cup steamed broccoli and 2 tablespoons cheese on each crepe. Roll up and place seam-side down in the prepared baking dish. Bake until the cheese melts, about 5 minutes. Serve immediately.
Ingredients
Directions:
Heat oven to 350 F. Trim tenderloin of all fat and silvery membrane. Season with spices. In a large skillet over medium-high heat, add oil and put tenderloin in the pan. Sear each side, using tongs to turn the meat. Transfer meat to a roasting pan and cook in oven for 15 to 20 minutes, until internal temperature reaches 155 F. Remove from oven and transfer tenderloin to a platter. Cover with foil and let rest.
Add apples to roasting pan and saute on stovetop until dark brown. Add wine (or juice) and simmer until liquid is reduced by half.
Slice pork, spoon apples over top and sprinkle with blue cheese. Serve.
Ingredients
Directions:
Heat a nonstick skillet over medium heat and add the sesame oil. When the oil becomes hot, add onion, peppers and ginger. Saute for 2 to 3 minutes. Add mushrooms, green onion and garlic. Once the vegetables are tender, add broccoli and carrots and place a lid over the pan for 2 to 3 minutes to steam the vegetables. Once tender, stir in soy sauce and cashews.
Ingredients
Directions:
Remove the cream cheese from the refrigerator to allow it to soften, about 5 minutes. In a small bowl, combine brown sugar, vanilla and cream cheese. Mix until smooth. Stir in chopped peanuts.
Place sliced apples in another bowl. Drizzle orange juice over the apples to prevent browning. Drain the sliced apples and serve with the dip.
Ingredients
Directions:
Heat oven to 300 F. Puree sweet potato and squash in food processor. Place in a large bowl. Add remaining ingredients and mix together until smooth and well-combined. Place pie shell on sheet pan. Pour mixture into pie shell and bake for 45 to 55 minutes or until the internal temperature is 180 F.