SPINACH-BASIL PESTO PASTA

1 pkg (14.5 oz) multigrain spaghetti such as Barilla Protein Plus, for example

1/2 cup packed fresh basil (+ additional for garnish, if desired)

1/2 cup baby spinach

1/4 cup packed fresh parsley

1 large garlic clove

1/2 cup part-skim ricotta cheese

1/4 cup chicken broth

4 tbsp extra-virgin olive oil

2 tbsp chopped walnuts

2 tbsp grated Romano cheese (+ additional for garnish, if desired)

1/4 cup chopped onions

1 cup halved cherry tomatoes

Cook spaghetti per package directions, drain and keep warm.

In a food processor, pulse basil, spinach, parsley and garlic until finely chopped. Add ricotta, broth, 2 tablespoons of the oil, walnuts and Romano. Process until smooth, about 1 minute. Season with salt and pepper, if desired.

In a skillet, heat the remaining 2 tablespoons of oil over medium heat. Add the onions and cook, stirring, until tender, about 4 minutes. Add the tomatoes and cook 1 minute. 

In a large bowl, gently toss the spaghetti, pesto mixture and tomato mixture. If desired, garnish with the additional Romano and basil.

Yield: 8 servings

Per serving: 279 calories, 39g carbs, 13g protein, 4g fiber, 167mg sodium, 9g fat (2g sat)

file photo for reference only

basic recipe First for women 2024

VENISON SWISS STEAK IN SLOW COOKER

2 lb venison round steak

1/4 cup white whole-wheat flour
2 tsp salt
1/2 tsp freshly ground black pepper
1 tbsp coconut or olive oil
2 medium onions, sliced
2 celery ribs, diced
1 cup sliced carrots
2 cups fresh tomatoes, chopped*
1 tbsp Worcestershire sauce

Combine the flour, salt, and pepper in a pie plate; dredge steak in the mixture.

Heat oil in a large nonstick skillet; add the steak and brown on both sides.

Place the browned meat in a slow cooker; add the remaining ingredients to the cooker.

Place lid on cooker and cook on low for 7 to 8 hours or until meat is tender and cooked through.

*May substitute low-sugar stewed tomatoes for the fresh tomatoes.

Yield: 6 servings
Per serving: 277 calories, 14 g carbs, 39 g protein
Diabetic exchanges: .5 starch, 2 vegetables, 4 very lean meat, 1 fat

file photo for reference

POPEYE'S MEATBALLS

1 egg

1 tbsp water
1/4 cup dry whole-grain breadcrumbs
1 cup fat-free cottage cheese
2 tbsp dried minced onion
1/2 tsp garlic powder
1 pkg (10-oz) frozen chopped spinach, thaw and drain well
1 1/2 lbs lean ground beef

Combine the egg, water, crumbs, cottage cheese, onion, and garlic powder in a large bowl.

Add the spinach and beef to the above mixture; mix well.

Shape mixture into 1-inch diameter balls and place on an ungreased baking sheet that has sides.

Broil meatballs for 8 minutes 4 to 6-inches from the heat. Turn meatballs and broil another 4 to 5 minutes until cooked through.

Yield: Serves 8
Per serving: 176 calories, 6 g carbs, 18 g protein
Diabetic Exchanges: 2 meat, 1 vegetable

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MINI BROCCOLI FRITTATAS

1 small bunch broccoli (about 1/2 lb)

10 large eggs
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
3 cups grated low-fat sharp cheddar cheese
1/3 cup minced fresh parsley

Preheat oven to 375 degrees.

Very lightly spray 24 mini muffin cups with nonstick cooking spray.

Cut down broccoli into small florets. (You can save the stems to add to soups and/or casseroles if you don't want to waste them. Do not use them in this recipe.)

Place broccoli in a large saucepan and cover with water; bring to a rolling boil. Cook until broccoli is bright green but is still crisp. Drain in a colander, rinse and drain again. Be sure broccoli is drained well.

Whisk the eggs with the salt, pepper, red pepper flakes until combined. Give one last good whisk and pour into a pitcher with a good pouring spout.

Into each muffin cup place about 1 1/2 tablespoons of the cheese and a little broccoli. Gently pour the egg mixture into the muffin cups but do not fill to the brim as the frittatas will puff up during baking.

Place on the middle oven rack and bake 12 to 15 minutes until set.

Remove from oven and allow to cool a few minutes then remove from pan. Use a thin knife to loosen if needed. Place mini frittatas on a plate and sprinkle with the remaining cheese and the parsley.

This recipe is great for appetizers or as a brunch item.

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SHAKSHUKA WITH FETA

3 tbsp olive oil

1 medium-sized onion, finely chopped

2 large red bell peppers, seeded and diced

4 garlic cloves, finely chopped

1 tsp ground cumin

1/4 tsp kosher salt

1/4 tsp black pepper

2 tsp harissa

2 tbsp tomato paste

5 large ripe tomatoes OR 1 can (28-oz) crushed tomatoes

5-oz feta cheese

4 large eggs

Chopped cilantro, for garnish

1 avocado, sliced, optional

Preheat oven to 375-degrees.

In a cast iron pan or a shallow Dutch oven, heat olive oil over medium heat. Add onion to the pan and stir for 2 minutes.

Add bell peppers, garlic, cumin, kosher salt, black pepper, harissa and tomato paste. Cook for 8-10 minutes, until pepper have softened.

Add the tomatoes and cook on simmer for another 10 minutes. Crumble feta cheese over the tomato mixture. Make four dips in the sauce and carefully crack the eggs into the holes.

Transfer the pan to the oven and bake for 8-10 minutes, depending on how runny you want the yolks. Garnish with the cilantro and the sliced avocado, if desired.

Yield: 4 servings

recipe basics first for women 2024, file photo for reference

 

BAKED SAUSAGE AND VEGGIES

A friend shared this recipe with me. It is a good way for us diabetics to have a few tasty potatoes once in awhile. I recommend cutting back a potato to only two or better yet use 3 unpeeled red potatoes.

1 lb. Italian sausage (mild or hot)
3 potatoes cut into large chunks
2 carrots, peeled and cut up
1 stalk celery, chopped
1 medium onion, chopped
1 yellow squash cut into large chunks
1 red bell pepper, chopped
1 tsp. salt
1 tsp. dried basil
1 1/2 tsp. Italian seasoning
1/2 tsp. garlic powder
olive oil

Lightly spray a casserole dish with cooking spray. Add in the cut up veggies, pour in a little olive oil and sprinkle the seasonings in. Using your hands toss to coat all the veggies. Place the sausage across the top and cover with foil. Bake at 400 degrees for 1 hour 15 minutes. Remove and uncover, return to the oven to brown the sausage for 15 minutes, turn sausage to brown the other side an additional 15 minutes. 

file photo of this recipe

CHICKEN BREASTS WITH MUSHROOM CREAM SAUCE

2 5-ounce boneless, skinless chicken breasts, trimmed and tenders removed (see Tip)

• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon salt
• 1 tablespoon canola oil
• 1 medium shallot, minced
• 1 cup thinly sliced shiitake mushroom caps
• 2 tablespoons dry vermouth, or dry white wine (or chicken broth)
• 1/4 cup reduced-sodium chicken broth
• 2 tablespoons heavy cream
• 2 tablespoons minced fresh chives, or scallion greens

1. Season chicken with pepper and salt on both sides.
2. Heat oil in a medium skillet over medium heat. Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until brown and an instant-read thermometer inserted into the thickest part registers 165°F, 12 to 16 minutes. Transfer to a plate and tent with foil to keep warm.
3. Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds. Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes. Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute. Pour in broth and cook until reduced by half, 1 to 2 minutes. Stir in cream and chives (or scallions); return to a simmer. Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.

• Tip: It's difficult to find an individual chicken breast small enough for one portion. Removing the thin strip of meat from the underside of a 5-ounce breast—the “tender”—removes about 1 ounce of meat and yields a perfect 4-ounce portion. Wrap and freeze the tenders and when you have gathered enough, use them in a stir-fry or for oven-baked chicken fingers.
• Yield: 2 servings
• Per Serving: 275 calories; 15 g fat (5 g sat, 7 g mono); 84 mg cholesterol; 5 g carbohydrates; 25 g protein; 1 g fiber; 373 mg sodium; 370 mg potassium.

Exchanges: 1 vegetable, 3 lean meat, 2 fat

Source: Eating Well

CITRUS PUNCH

1 pkg (4-serving size) sugar-free orange gelatin

1/2-gallon sugar-free orange sherbet
2 bottles (2-liter size) sugar-free ginger ale, chilled
1 orange cut into thin slices for garnish, if desired
Extra scoops of sherbet to float on top, if desired

Mix the dry gelatin and the sherbet together until gelatin is dissolved. Pour into a punch bowl and stir in the chilled ginger ale.

Garnish with the thin oranges slices or sherbet, if desired.

Yield: Approximately 20 servings

Lime or lemon could be substituted for any or all of the orange products.

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DR. PEPPER BROWNIES

This is a recipe I got off the internet probably a dozen years ago. I had moved on and forgot about it. When I came across it the other day, I thought I would repost and try making them next week.

4 large eggs
1/2 cup Diet Dr. Pepper (or Dr. Pepper Ten)
1/2 cup baking cocoa powder
1 cup unsweetened chocolate chips, divided
1/4 cup chopped pecans

Preheat oven to 350 degrees.
Line a 9-inch loaf pan with parchment baking paper; set aside.

Beat eggs with an electric mixer until doubled in quantity.

Add Dr. Pepper and cocoa powder; mix together well.

Fold in 1/2 cup of the chocolate chips. Pour batter into the prepared pan.

Bake at 350 degrees for 20 minutes.

When brownies are only slightly cool melt the remaining half cup of chocolate chips; pour over brownies. Sprinkle the pecans over the top.

To serve, cut the brownies down the middle lengthwise then make 4 equal cuts crosswise creating 8 brownies.

REMEMBER, CALORIES DO COUNT!

Remember, calories do count. There is a lot more to diabetic eating than eliminating or cutting back on sugar! Make it your goal to eat 3 meals daily that are around 400 calories each and 2 snacks, 1 in the morning and 1 mid-afternoon of around 100-200 calories each. That is 1400 to 1600 calories a day. If you need more or less calories adjust proportionally. Do I do this every day? The answer is no. But it is a goal that I often accomplish. Check out this handy chart of calories and protein items. Not all protein comes from meat!

click on chart to enlarge for easier reading