Trust MedCare Diabetic Recipes

Baked Shrimp Recipe

Ingredients

• 1/2 cup butter
• 1 clove garlic - minced
• 1 tablespoon onion - grated
• 1 teaspoon fresh parsley - chopped
• 1/8 teaspoon turmeric
• 1/8 teaspoon ground mace
• 1/8 teaspoon coriander
• 1 teaspoon salt
• 1/2 cup sherry
• 1 1/2 pounds shrimp - cooked and peeled
• 1 1/2 cups bread crumbs
• 1/4 cup butter - melted

Instructions
Cream butter with herbs, spices, and salt. Beat in sherry. Cream the mixture until soft. Blend in shrimp. Make alternate layers of shrimp mixture and bread crumbs in a buttered baking dish, finishing with bread crumbs and pouring the melted butter over top. Bake at 450 degrees for 15 minutes.

Baked Onions Recipe

Instructions
Cover pie plate in foil (for easy cleaning). Use two to three onions per person, cooking size. Do not peel. Place onions on pie tin and bake one hour at 400 degrees. When done cut root end off, squeeze stem end, and it should come out whole. Spread margarine/butter over onions, season with salt and pepper. Not for microwaves.

Artichoke Balls Recipe

Ingredients

• 1 garlic clove - minced
• 1 tablespoon olive oil
• 1 8 oz can artichoke hearts - mashed
• 1 egg - beaten
• 1/4 cup parmesan cheese
• 1/2 cup Italian bread crumbs

Instructions
Sauté garlic in oil. Add egg and artichokes. Cook over low heat for 5 minutes. Remove from heat. Add Parmesan cheese and 1/4 cup bread crumbs. With a teaspoon, form into balls. Roll in remaining bread crumbs. Chill 2 hours or until ready to serve.

Anchovy Toast Recipe

Ingredients

• 14 anchovies - (2 tins)
• 3 garlic cloves - chopped
• 1/8 teaspoon mustard powder
• 1 tablespoon chopped onions
• 2 tablespoons capers
• 1 cup olive oil
• 3 tablespoons parmesan cheese - grated
• 1 loaf Italian bread
• 1 sweet red pepper - thinly sliced

Instructions
With a mortar and pestle, mash anchovies, garlic, mustard, onions, and capers. Turn into a mixing bowl and vigorously beat in olive oil (or combine these ingredients in food processor or blender and blend until anchovies are mashed). Slice loaf of Italian bread lengthwise. Spread anchovy mixture on top of one slice of bread. Lay slices of red pepper over anchovy mixture. Sprinkle with parmesan cheese. Top with second slice of bread. Wrap in foil, place in preheated 400 degree oven for 10 minutes. Slice and serve.

Mexican Fiesta Recipe

Ingredients

• 1 cup dried pinto beans
• 2 cups vegetable or chicken stock
• 2 cups cold water
• 2 tablespoons chili powder
• 2 tablespoons olive or canola oil
• 8 ounces turkey breast, cut into strips
• 2 large onions, sliced
• 2 large sweet red, green, or yellow peppers, sliced
• 1/8 teaspoon each salt and pepper
• 12 flour tortillas (8" diameter), warmed
• 1 cup low-fat sour cream (optional)

Instructions
Place the pinto beans in a large bowl and cover generously with cold water. Cover the bowl with a plate and allow the bowl to stand for at least 8 hours or overnight. In a large saucepan, bring the stock and 2 cups of cold water to a boil. Add the chili powder and pinto beans. Bring to a boil, and boil 10 minutes.

Partially cover the pan and simmer 1 to 1 ½ hours or until beans are tender when tested with a fork and most of the liquid has been absorbed. If the beans are still watery, uncover and boil for 10 minutes.

Meanwhile, in a skillet, heat the oil over high heat. Add the turkey, onions, and sweet peppers and salt, stirring about 10 minutes or until the turkey and vegetables are browned and tender. Season with salt and pepper.

Fill the warmed tortillas with equal amounts of the spicy bean mixture, then the turkey mixture, and loosely roll up. Serve with sour cream.

Folding a Tortilla
Using a spoon, place some filling on the center of the tortilla. Fold one edge of the tortilla in toward the center. With the folded edge towards you, fold the two sides in over the filling so that the overlap slightly.

Bacon-Avocado Potato Salad Recipe

Ingredients

• 1/4 cup cider vinegar salt black pepper paprika
• 6 medium boiling potatoes
• 2 avocados - cubed
• 8 slices bacon
• 1/2 cup chopped onions - chopped
• 1 tablespoon fresh lime juice
• 1/2 cup white wine
• 1/4 teaspoon mustard powder
• 2 tablespoons fresh parsley - chopped
• 1 tablespoon fresh cilantro - chopped

Instructions
Boil potatoes in their skins. While potatoes boil, cube avocados and toss with lime juice. Chop bacon into one inch pieces and fry until crisp in a large skillet. Remove bacon to paper towels to drain. In bacon fat, sauté onions until golden. Remove pan from heat and stir in wine, vinegar, mustard, and salt, pepper, and paprika to taste. When potatoes are tender, drain, peel, and dice. While still warm, pour dressing over potatoes and toss. Allow to cool to room temperature. Fold in avocado, bacon, parsley, and cilantro. Serve at room temperature or chill one hour or longer.

Caesar Salad Recipe

Ingredients

• 4 ounces anchovies
• tablespoons Dijon mustard
• 2 ounces garlic - chopped
• 4 egg yolks
• 1/2 cup red wine vinegar
• 1 tablespoon Worcestershire sauce
• 1 cup parmesan cheese
• 1 quart olive oil
• 1 teaspoon black pepper salt to taste
• 12 cups romaine lettuce croutons - seasonings in recipe

Instructions
Cut a loaf of stale bread into 1/4-inch cubes. Season with melted butter, thyme, basil, garlic, oregano, salt, and pepper. Bake until crisp. In a large bowl, grind anchovies to a paste-like consistency. Stir in all remaining ingredients except Romaine lettuce. Tear Romaine lettuce into large pieces and place in large bowl. Pour salad dressing over lettuce and toss salad. Serve immediately.

Autumn Fruit Salad Recipe

Ingredients

• 2 red delicious apples
• 1 sliced banana
• 1 Granny Smith apple
• 2 Bartlett pears
• 1/2 pound red grapes
• 1/2 cup almond slivers - toasted
• 1 cup vanilla yogurt
• 1 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/2 teaspoon nutmeg
• 1 tablespoon apple cider

Instructions
Wash and core apples and pears, peeling if desired. Cut into one inch chunks. Slice bananas 1/2" thick. Wash grapes and cut in half. Combine fruits and almonds in salad bowl. Mix yogurt with spices and cider. Pour over fruit salad and stir to coat fruits evenly. Chill.

Diabetic Cream Cheese Salad Recipe

Ingredients

• 1 (3 oz.) envelope of sugar free Jell-O (lime)
• 1 c. crushed pineapple in own juice
• 3 oz. light cream cheese, room temperature
• 1/2 c. evaporated skim milk, chilled

Instructions
Mix Jell-O with 1 cup boiling water. Drain juice from pineapple and add water to make 1/2 cup liquid. Add juice to Jell-O mixture and chill until syrupy. Beat the evaporated skim milk, making sure that the bowl, beaters and milk are well chilled. Set whipped milk aside. Beat the cream cheese into Jell-O. Fold in the whipped milk and drained pineapple and chill in mold or glass dish. Yields 9 1/2 cup servings. Substitutions: 1 serving equals 1/2 fat substitution and 1/2 fruit substitutes.

Fruit Salad Topping Recipe

Ingredients

• 11 1/2 c. milk (skim or 1%)
• 1 (3 oz.) sugar free vanilla pudding
• 2 tbsp. frozen orange juice concentrate
• 1 tsp. grated orange peel (opt.)

Instructions
Add: Serve "on the side" with mixed fruit (fresh) or mix fruit and topping in bowl.

Dilly Tuna Salad Recipe

Ingredients

• 1 (20 oz.) can pineapple chunks
• 1 (6 oz.) can tuna, drained
• 1 c. cucumbers, sliced
• 1/3 c. imitation mayonnaise
• 1/2 tsp. seasoned salt
• 1/4 tsp. dill seed

Instructions
Drain pineapple, reserving 2 tablespoons of juice. Mix all ingredients except dill seed. Line salad bowl with crisp salad greens. Add above mixed ingredients. Sprinkle with dill seed.

Carrot Cabbage Slaw (Diabetic Recipe)

Ingredients

• 1/2 head cabbage
• 1 sm. onion
• 2 celery stalks
• 2 carrots
• 1 tbsp. mayonnaise
• 2 pkg. Sweet 'N Low
• 1/2 tsp. black pepper
• 2 tbsp. vinegar
• 2 tbsp. lemon juice

Instructions
Shred cabbage and carrots. Finely chip onion and celery. Mix together in a large bowl. In a separate bowl, mix together Sweet 'N Low, pepper, vinegar, lemon juice, and mayonnaise. Pour over shredded vegetables and refrigerate. Yield 10 servings. Exchanges: One serving equals 1 vegetable; calories: one serving equals 23 calories.

Corkscrew Pasta Recipe

Ingredients

• 4 fresh mushrooms, sliced
• 1 cucumber, sliced
• Kraft reduced calorie zesty Italian dressing
• 1 onion, sliced
• 2 tablespoons olive or canola oil
• 8 ounces turkey breast, cut into strips
• 2 large onions, sliced
• 1 tomato, diced
• 1 green pepper, chopped
• 1 box of corkscrew pasta

Instructions
Cook and rinse pasta in cold water. Mix with remaining ingredients and marinate in dressing. Chill and serve.

Spaghetti Recipe

Ingredients

• 12 oz. tomato juice
• 1 lg. can mushrooms, stems and pieces
• Kraft reduced calorie zesty Italian dressing
• Salt to taste
• Garlic to taste
• Oregano to taste
• Dehydrated onion flakes
• 1 lg. green pepper, diced
• 2 cans bean sprouts
• 1 box of spaghetti

Instructions
Cook all ingredients in covered saucepan. Cook until mixture thickens. Add bean sprouts; simmer 10 minutes. Tastes better warmed over the second day.

Lasagna Recipe

Ingredients

• 1 c. chopped onions
• 1 c. sliced mushrooms
• 1/2 c. diced green peppers
• 1 tbsp. parsley flakes
• 1/2 tsp. each basil, oregano, chili powder
• 5 oz. Mozzarella cheese
• 1 garlic clove, minced
• 1 c. chopped carrots
• 3 c. tomatoes
• 1/4 tsp. dried rosemary
• 3 oz. grated Romano cheese
• 1 1/3 c. cottage cheese

Instructions
Sauté onions, garlic, mushrooms, carrots, and peppers until soft. Add tomatoes, parsley, basil, oregano, chili powder, rosemary, and pepper. Simmer 15 minutes. Mix together the 3 cheeses. Starting with sauce, layer with 8 cooked lasagna noodles and cheese in an 8 x 12 inch casserole. Bake at 375 degrees for 30 minutes. Serves 4.

Black Eyed Peas Recipe

Ingredients

• 1 cup dried black-eyed peas
• 2 tablespoons olive or canola oil
• 2 each large onions and carrots, coarsely chopped
• 4 stalks celery, coarsely chopped
• 2 cloves garlic, finely chopped
• 3 cups vegetable stock
• 8 ounces each potatoes and turnips, peeled and cubed
• 1/2 teaspoon each dried thyme and rosemary
• 1/8 teaspoon each salt and pepper

Instructions
There are two ways to prepare black-eyed peas. You can slow cook them with vegetables or you can boil the peas until tender and add to pasta or rice dishes.

Soak peas overnight. Drain. In a Dutch oven, heat oil and sauté onions, carrots, celery, and garlic for 5 to 8 minutes. Add 1 quart water and stock to the Dutch oven with the peas, potatoes, turnips, and herbs. Bring the mixture to a boil and boil 10 minutes. Partially cover casserole and simmer 45 minutes or until peas are tender. Uncover, season with salt and pepper, and simmer approximately 10 minutes longer.

Braised Veal Shanks Recipe

Ingredients

• 4 pounds veal shank cut in equal pieces
• 1 pinch salt to taste
• 1 pinch black pepper to taste
• 1/2 cup flour
• 1 1/4 cups olive oil
• 1 pound onions - diced
• 1 cup carrots - diced
• 1 cup celery - diced
• 3 sprigs rosemary - 1-1/2" long
• 5 cloves garlic
• 1/2 ounce dried porcini mushrooms
• 1 cup warm water
• 1 1/4 cups white win
e
• 2 quarts veal stock

Instructions
Reconstitute porcini mushrooms in 1 cup warm water, then drain (reserving liquid) and dice fine. Season veal shank with salt and pepper. Dust with flour. In an ovenproof pan, brown veal in hot olive oil until golden. Remove veal from pan. Add next 5 ingredients to pan, sauté until browned. Add reserved mushroom liquid and wine to vegetables and reduce liquid by one-half. Add mushrooms and veal stock. Bring to a boil. Cover with foil and bake in a preheated 375 degree oven approximately 2 hours. Remove meat from juice. Keep warm. Reduce juice by one-half and pour over veal. Serve with risotto on the side.

Baked Turkey Croquettes Recipe

Ingredients

• 2 tablespoons butter
• 3 tablespoons flour
• 3/4 cup milk
• 2 cups turkey - chopped
• 1 egg yolk - beaten
• 1/4 teaspoon salt
• 1/4 teaspoon celery salt
• 1 egg
• 2 teaspoons water
• 1/2 cup bread crumbs
• 1/4 teaspoon ground sage
• 2 tablespoons butter - melted

Instructions
Melt 2 tablespoons butter over low heat. Add the flour and stir until well blended. Cook one minute. Slowly add milk and cook, stirring constantly, until boiling. Let sauce cool; add chopped turkey, egg yolk, salt and celery salt. Form into twelve small cones. Mix bread crumbs with ground sage. Beat egg in water. Roll cones in crumbs. Dip each cone in egg and roll again in crumbs. Place on greased baking pan and drizzle with melted butter. Bake at 350 degrees for 40 minutes.

Baked Haddock Recipe

Ingredients

• 4 haddock fillets
• 1/2 cup butter - melted
• 1/4 cup lemon juice
• 2 tablespoons Worcestershire sauce
• 1/4 teaspoon ground chili peppers
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 whole garlic cloves - minced

Instructions
Mix salt, pepper and garlic together thoroughly and rub on both sides of fish fillets. Place in a buttered shallow baking dish. Combine butter, lemon juice, and Worcestershire sauce. Bake fish at 375 degrees for 30 minutes or until it flakes easily with a fork. Baste with butter mixture 2-3 times during baking.

Sausage Stew Recipe

Ingredients

• 1 lg. onion, diced
• 3 carrots, sliced
• 8 med. potatoes, diced
• 4 tbsp. paprika
• 1 lg. can of tomato sauce
• 2 links Polish sausage, sliced

Instructions
Sauté diced onions until tender with the paprika. Then add carrots and cover with water and cook until partially tender. Add potatoes and a little more water and cook until tender. Lastly, add sausage and tomato sauce and cook for about 1/2 hour on medium heat.

Aloha Seafood Dish Recipe

Ingredients

• 2 lb. fish fillets
• 1/2 c. pineapple juice
• 1/4 c. steak sauce
• 1 tsp. salt
• Dash of pepper

Instructions
Place fish in single layer in shallow baking dish. Combine remaining ingredients and pour over fish. Let stand 30 minutes, turn once. Remove fish, reserving sauce for basting. Place fish on Pam sprayed broiler pan. Broil about 4 minutes, brushing with sauce. Turn carefully and brush with sauce. Broil until fish flakes when tested with fork. Garnish with lime wedges or pineapple if desired.

Chicken Breasts with Carrot and Zucchini Stuffing Recipe

Ingredients

• 2 sm. whole chicken breasts
• 1 c. carrots, shredded (about 2 sm.)
• 1 c. zucchini, shredded (about 1 med.)
• 1 tsp. salt
• 1/4 tsp. poultry seasoning
• 1 envelope chicken-flavored bouillon
• 1/4 c. water

Instructions
With sharp knife, remove skin and excess fat from chicken breasts. Cut each breast in half, along breastbone; remove breastbone. From cut side of each chicken breast half, with tip of sharp knife, cut and scrape meat away from rib cage, gently pulling back meat to form pocket; set aside. In medium bowl, combine carrots, zucchini, salt and poultry seasoning. Spoon about 1/2 cup mixture into each pocket; secure with toothpicks. In 10 inch skillet, place chicken, sprinkle with bouillon. To skillet add water, over medium high heat, heat to boiling. Reduce heat to low; cover and simmer about 40 minutes or until chicken is fork tender. Remove toothpicks. Makes 4 servings.

Spicy Meatball Sandwiches Recipe

Ingredients (MeatBalls)

• 1 lb. ground beef
• 1 egg
• 1 clove garlic, minced
• 1/4 chopped onion
• 1/2 c. Italian bread crumbs
• 1/4 c. milk
• 1 tsp. Worcestershire sauce
• 1 tsp. salt
• 1/4 tsp. pepper

Ingredients (Sauce)

• 1 clove garlic, crushed
• 1 tbsp. butter
• 1/2 c. ketchup
• 1/3 c. chili sauce (Heinz, tomato based sauce)
• 2 tbsp. brown sugar
• 1 tbsp. Worcestershire sauce
• 1 tbsp. prepared mustard
• 1 tsp. celery seed (optional)
• 1/4 tsp. salt
• Few drops hot pepper sauce
• 3 thin lemon slices
• About 20 (1") meatballs
• 6 hard rolls or French bread

Instructions
Meatballs: Preheat oven to 375 degrees. Combine beef, egg, garlic, onion, crumbs, milk, Worcestershire sauce, salt and pepper. Mix lightly and well. Shape into about 20 meatballs. Place in a baking pan and bake 25 to 30 minutes.

Sauce: In a medium saucepan, cook garlic in butter for 4 to 5 minutes. Stir in ketchup, chili sauce, brown sugar, Worcestershire sauce, mustard, celery seed, salt, pepper sauce and lemon slices. Bring to a boil. Add meatballs. Cover and cook over medium heat for 20 minutes, stirring occasionally or until heated through. Remove lemon slices. Makes 6 sandwiches.

Herbed Fish Fillets Recipe

Ingredients

• 1 lb. fillets
• 1/2 tsp. salt
• Dash of garlic powder
• 1/4 oz. drained chopped mushrooms
• 1/8 tsp. ground thyme
• 1/2 tsp. onion powder
• Dash of black pepper
• 1/2 tsp. dried parsley
• 1 tbsp. nonfat dry milk
• 1 tbsp. water
• 1/2 tsp. lemon juice

Instructions
Sprinkle fish with salt and garlic powder. Mix remaining ingredients and spread over fish. Bake at 350 degrees for 20 minutes, until fish flakes with fork.

Beef Stew Recipe

Ingredients

• 1 lb. lean beef, cubed
• 2 tbsp. Worcestershire sauce
• 1/2 tsp. salt
• 1/4 tsp. oregano
• 1/8 tsp. allspice
• 1 beef bouillon cube
• 2 c. boiling water
• 1 c. canned tomatoes
• 4 med. potatoes, cubed
• 3 med. carrots, sliced
• 3 sm. onions, quartered
• 1 (10 oz.) pkg. frozen peas

Instructions
Marinate beef in Worcestershire sauce for several hours. Brown beef cubes in non-stick skillet. Add salt, oregano, and allspice. Dissolve bouillon cube in boiling water; pour over beef. Add tomatoes and simmer over low heat for 1/2 to 2 hours or until meat is tender. Add potatoes, carrots, and onions; continue to cook for 30 minutes. Add peas; cook 15 minutes longer or until meat and vegetables are tender. 6 servings .

Baked Chicken For One Recipe

Ingredients

• 1 (3 oz.) chicken breast, boned & skinned
• 2 tbsp. (any brand) bottled diet Italian dressing

Instructions
Marinate chicken in dressing overnight in covered casserole. Bake for one hour at 350 degrees. No additional seasonings are necessary. Very tender and juicy. .

Grilled Turkey Tenderloin Recipe

Ingredients

• 1/4 c. low-sodium soy sauce
• 1/4 c. sherry wine or apple juice
• 1/8 tsp. black pepper
• 2 tbsp. crushed onion
• 1 lb. uncooked turkey tenderloin, ¾ to 1 inch thick
• 1/4 c. peanut oil
• 2 tbsp. lemon juice
• 1/8 tsp. garlic salt
• 1/4 tsp. ground ginger

Instructions
In a shallow pan, blend all marinade ingredients together. Add turkey, turning to coat both sides. Cover; marinate in refrigerator several hours or overnight, turning occasionally. Grill the tenderloins over hot coals, 8-10 minutes per side, depending on the thickness. Tenderloins are done when there is no pink in the center - do not over cook. Serve in 1/4 inch thick slices in toasted buns. 4 servings. .

Orange Rice Recipe

Ingredients

• 1 c. rice, uncooked
• 1 c. water
• 1 c. orange juice
• 1 tsp. reduced calorie margarine
• Dash of salt
• 1 tbsp. orange rind, freshly grated
• 1/2 c. fresh orange sections, seeded

Instructions
In a 2-quart microwave safe casserole, combine the rice, water, orange juice, margarine and salt. Cover, microwave on High for 5 minutes. Stir in the orange rind. Turn the bowl 1/4 turn. Microwave on High for an additional 10 minutes, turning the bowl after 5 minutes. Do not uncover the bowl. Allow to set, covered for an additional 10 minutes or until all of the liquids have been absorbed. Immediately before serving, fluff with a fork, add orange sections and mix gently. Serve with pride.

Banana Nut Bread Recipe

Ingredients

• 1 c. flour
• 1 tsp. soda
• 1 tsp. baking powder
• 1/4 tsp. salt
• 7 packets of Sweet 'N Low
• 1/4 c. butter, softened
• 1/2 tsp. vanilla
• 2 egg yolks, beaten
• 1/4 c. pecans
• 3 bananas, mashed
• 2 egg whites, beaten stiff

Instructions
Mix together: Add: Fold in stiff egg whites last, bake in loaf pan at 350 degrees until done. Apples, raisins or other fruit may be added.

Diabetic Pear and Apple Cobbler Recipe

Ingredients

• 1 qt. pears or apples
• 12 oz. can thawed unsweetened apple juice
• 2 tsp. butter flavoring
• 1 tbsp. liquid sweetener

Instructions
Use a deep dish lined with pastry. Pour in fruit that has been sweetened with liquid sweetener. Pour in apple juice mixed with butter flavoring. If desired, sprinkle cinnamon over pie. Cover with pastry and bake at 350 degrees until golden brown.

Sugar Free Custard Recipe

Ingredients

• 6 egg yolks
• 1/4 c. Fruit Sweet
• 1/2 c. flour
• 2 c. milk
• 1 tsp. vanilla
• 1 tbsp. butter

Instructions
In a medium bowl, beat egg yolks and Fruit Sweet until thick and pale. While continuing to beat, gradually sift in flour. Pour into a saucepan and place over low heat on the stove and gradually add milk and vanilla. Cook, stirring constantly, until mixture has thickened to a custard consistency, about 15 minutes. Remove from heat. Melt butter and pour over custard to prevent a skin from forming while it cools. Makes 3 cups.