Recipes for Diabetics

These recipes were created specifically for those with diabetes. You can find more recipes in our Cooking for Life Cookbook series! All proceeds from the cookbooks and accessories go towards benefiting our patients and the community with improved healthcare! Online cookbook ordering is available.

Apple-Stuffed Pork Chops

Ingredients:
y 6 pork loin rib chops, cut 1 1/4 inches thick
2 oranges
1 T. canola oil
1/2 c. finely minced onion
1 c. bread crumbs
1 c. coarsely chopped tart apple, unpeeled
1/2 tsp. sage
1 T. butter
2 T. cornstarch or arrowroot powder
1/2 tsp. cinnamon
1 1/4 c. apple juice or cider
1/2 c. raisins

Directions:
Preheat oven to 325°. Cut an opening in each pork chop to form a pocket. Set aside. Shred 2 tsp. orange peel and set aside. Squeeze the oranges, reserving the juice. Heat oil in a skillet over medium high heat. Add onion and sauté until tender, about 5 minutes. Add bread crumbs, apple and sage, along with 1 T. of the reserved orange juice.
Fill each pork chop pocket with an equal amount of stuffing. Brush both sides of the chops with some of the remaining orange juice. Place the chops in an 8-inch square baking disk and bake for 25-30 minutes or until tender, basting with orange juice. Melt the butter in a saucepan. Add in the cornstarch or arrowroot powder and cinnamon, mixing well. Gradually stir in the apple juice. Add the raisins and reserved orange peel. Cook, over medium heat until thickened and bubbly. Serve the sauce with the chops.

Facts:
Preparation time: 20 minutes
Servings: Six 3 oz. servings
Exchanges: 1 1/2 starch, 1 fruit, 3 lean meat, 1/2 fat
Calories: 370 per serving; 115 from fat
Total Fat: 13 g (4 g Saturated Fat)
Cholesterol: 67 mg
Sodium: 222 mg
Carbohydrate: 38 mg
Dietary Fiber: 2 g
Sugars: 20 g
Protein: 25 g

Turkey Tetrazzini

Ingredients:
1 T. low-calorie margarine
2 c. sliced mushrooms
2 T. unbleached white flour
1 tsp. paprika
2 c. evaporated skim milk
1/4 c. sliced scallions
1/4 c. diced red pepper
1/2 c. diced turkey
1 lb. cooked thin spaghetti
1 T. grated Parmesan cheese

Directions:
Preheat oven to 350°. Melt the margarine in a heavy skillet over medium-high heat. Add the mushrooms and sauté for 5 minutes. Sprinkle the flour and paprika over the mushrooms. Add milk and stir until thickened.
Add remaining ingredients except the Parmesan cheese. Pour the mixture into a 2-quart casserole dish. Sprinkle with the Parmesan cheese. Bake for 15 minutes until bubbly.

Facts:
Preparation time: 20 minutes
Servings: Six, 1-cup servings
Exchanges: 2 starch, 1 vegetable, 1 lean meat
Calories: 243 per serving; 37 from fat
Total Fat: 4 g (2 g Saturated Fat)
Cholesterol: 19 mg
Sodium:154 mg
Carbohydrate: 35 mg
Dietary Fiber: 2 g
Sugars: 9 g
Protein: 17 g

Garlic Herb Mashed Potatoes

Ingredients:
1 head of garlic (slice off a little of the top to expose the cloves)
1/2 c. low-fat, low-sodium chicken broth
3-4 medium russet potatoes, peeled and cut into cubes
1 c. warm skim milk
2 T. olive oil
1 T. minced fresh thyme
1/2 tsp. minced fresh rosemary
Fresh ground pepper and salt to taste
Preheat oven to 350°.

Directions:
In a small casserole dish, place the whole head of garlic and the broth. Cover the casserole dish and roast in the over for 1 hour. Remove from the oven and set aside. Meanwhile, boil the potatoes in water for about 20 minutes, until soft. Drain.
Add the warm milk and olive oil. With electric beaters, whip until potatoes are fluffy. Add the fresh herbs. Gently squeeze the garlic out from each of the cloves, leaving behind the skins. Add the garlic pulp to the potatoes and whip again. Season with pepper and salt.

Facts:
Preparation time: 15 minutes
Servings: Six, 1/2-cup servings
Exchanges: 1 starch, 1 monounsaturated fat
Calories: 126 per serving; 44 from fat
Total Fat: 5 g (1 g Saturated Fat)
Cholesterol: 1 mg
Sodium:58 mg
Carbohydrate:18 mg
Dietary Fiber: 1 g
Sugars: 5 g
Protein: 3 g

Acorn Squash with Pineapple

Ingredients:
1 large acorn squash
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. ginger
1/2 c. crushed pineapple, canned in its own juice; drained

Directions:
Preheat oven to 350°. To prepare the squash, cut it in half and remove the seeds. Place each half, cut side down, on a baking sheet. Bake the squash for 45-60 minutes until soft and tender.
Turn the acorn squash over and scoop out all the squash. In a bowl, mix the squash with remaining ingredients. Place in a casserole dish and bake for 5 minutes, until pineapple bubbles.

Facts:
Preparation time: 15 minutes
Servings: Six, 1/2-cup servings
Exchanges: 1/2 starch
Calories: 47 per serving; 1 from fat
Total Fat: 0 g (0 g Saturated Fat)
Cholesterol: 0 mg
Sodium: 3 mg
Carbohydrate:12 mg
Dietary Fiber: 3 g
Sugars: 6 g
Protein: 1 g

Pumpkin Pie

Ingredients:
2 c. crushed graham crackers
3 T. low-calorie margarine
2 T. brown sugar
2 tsp. cinnamon
2 c. pumpkin puree
1 12-oz. can evaporated skim milk
2 eggs, beaten
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice

Directions:
Preheat oven to 425°.
Combine the graham crackers, margarine, sugar and cinnamon and press into the bottom and sides of a 9-inch pie plate. Place in the oven and bake for 5 minutes. Remove and set aside.
Beat together all remaining ingredients in order, beginning with the pumpkin. Pour into the crust and bake for 15 minutes. Lower temperature to 350° and bake for about 35 minutes until set. Cool slightly or chill before serving.

Facts:
Preparation time: 10 minutes
Servings: Nine, 1-inch slices
Exchanges: 2 carbohydrate, 1/2 monounsaturated fat
Calories: 181 per serving; 47 from fat
Total Fat: 5 g (1 g Saturated Fat)
Cholesterol: 49 mg
Sodium: 218 mg
Carbohydrate:28 mg
Dietary Fiber: 2 g
Sugars: 13 g
Protein: 7 g