How To Live With Diabetes

From: Magic Menus for People with Diabetes
Author: American Diabetes Association
Yield: 6 servings
Serving Size: 1 Slice

1 1/2 cups cooked brown rice
1 cup shredded zucchini
1/4 cup chopped onion
1/2 cup wheat germ
1/4 cup chopped walnuts
1 cup shredded low-fat cheddar cheese
2 eggs
1/4 cup egg substitute
1 tsp thyme
1 tsp marjoram
1/4 tsp pepper

1. Preheat oven to 350 degrees. Spray a 9-inch by 5 inch loaf pan
with nonstick cooking spray.

2. Combine all ingredients. Pack into loaf pan. Bake for 40 to
45 minutes or until brown on edges and firm to the touch. Cut
into slices. Serve hot or at room temperature.

Yield: 6 servings
Serving Size: 1 Slice
Nutrition per Serving:
217 Calories, 10g Fat, 84mg Cholesterol, 14g Protein,
198mg Sodium, 19g Carbs

Exchanges: 1 Starch, 2 Medium-Fat Meat

From: The Diabetes Snack, Munch, Nibble, Nosh Book
Yield: 8 servings
(1 piece per serving)

1 homemade or store-bought pizza crust
1 cup water-packed artichoke heart quarters, well drained
1 cup pizza sauce
1 1/2 cups cooked shrimp
1/4 cup roasted red pepper, chopped
2 Tbsp grated Parmesan cheese

Preheat the oven to 425 degrees F.
Spray a large baking sheet or pizza pan with nonstick
spray. Lightly sprinkle with cornmeal, if desired.

If making the crust, transfer the dough to the pan.
Stretch and shape the dough by hand and/or with rolling
pin into a 12-or 13-inch circle or 11-by 14-inch rectangle.
If using store-bought crust, place it on the pan.

Remove and discard any coarse outer leaves from
the artichoke hearts. Coarsely chop the hearts.

Spread the pizza sauce over the crust. Sprinkle with
artichoke hearts evenly over the crust. Sprinkle on
the shrimp, then the chopped pepper. Top with cheese.

If using homemade crust, bake for 12 to 15 minutes.
If using purchased crust, bake according to package
directions, or until the pizza begins to brown at
edges. Cut into 9 rectangles or wedges and serve.

Yield: 8 servings
(1 piece per serving)
Nutrition per Serving (1 slice):
164 Calories, 3g Fat, 49mg Cholesterol, 559mg Sodium,
24g Carbs, 2g Dietary Fiber, 3g Sugars, 10g Protein

Diabetic Exchanges: 1 Starch, 1 Vegetable, 1 Lean Meat

From: “Something Different” is written for the American
Institute for Cancer Research (AICR) by Dana Jacobi, author
of The Joy of Soy and recipe creator for AICR’s Stopping
Cancer Before It Starts.
Makes 1 cup of pesto

Makes enough for 8-12 crostini or as a dip with sliced raw
vegetables such as carrots and red, orange, or yellow bell
peppers.

2 cups broccoli florets, stem removed
1-2 cloves garlic, chopped
1/2 cup basil leaves, lightly packed
1/4 cup walnuts
Freshly ground black pepper
3-4 Tbsp extra virgin olive oil
1/4 cup grated Parmigiano-Reggiano cheese
Salt, if desired

1. Place the broccoli, garlic, basil and nuts in a food processor
or blender. Add 4 or 5 grinds of pepper. Puree until the broccoli
is finely ground but still grainy.

2. With the motor running, drizzle in just enough of the oil to
make the mixture spreadable and soft enough to use as a dip. Scrape
down the sides of the bowl and blend 15 seconds longer. Transfer
the pesto to a bowl.

3. Mix in the cheese and season to taste with salt, if desired.
Cover tightly and refrigerate 2 hours before serving to allow
the flavors to meld. This pesto keeps up to 2 days if stored
tightly covered in the refrigerator.

4. To use with crostini, spread 1 to 2 tablespoons pesto on each
slice of grilled or toasted bread (preferably whole-wheat Italian).

Makes 1 cup of pesto, enough for 8-12 crostini or as a dip
with sliced raw vegetables such as carrots and red, orange,
or yellow bell peppers.
Serving Size: 1 Tbsp
Nutrition per Serving:
43 Calories, 4g Total Fat, <1g Saturated Fat, 1g Protein,
<1g Carbs, <1g Dietary Fiber, 22mg Sodium

Exchanges: 1 Vegetable, 1/4 Medium-fat Meat