Diabetic Recipe: Mediterranean Pasta Salad

Diabetic Recipe: Mediterranean Pasta Salad

  • 3/4 pound cooked Peppered Pork Roast cut into thin strips
  • 12 ounces penne or ziti pasta, cooked and drained
  • 1 small cucumber, diced
  • 6 ounces crumbled feta cheese
  • 1 cup cherry tomatoes, halved
  • 1/2 cup chopped fresh mint leaves
  • 1/2 cup Greek vinaigrette dressing
1. In large bowl, gently toss all ingredients with dressing. Serve on shallow salad bowls or dinner plates. Makes 4 servings. Enjoy !

Diabetic recipes: cranberry-mist.

Apple &Celery Salad w/ Orange-Scented Dressing

Apple and Celery Salad with Orange-Scented Dressing
  • 1 tart sweet apple, 6 ounces (180 g), with peel, cored and chopped
  • 3 ribs of celery, thinly sliced, about 1 1/2 cups (180 g)
  • 1 tablespoon (15 ml) chopped walnuts
  • 2 tablespoons (30 ml) fat-free mayonnaise
  • 2 tablespoons (30 ml) nonfat plain yogurt
  • 1 teaspoon (5 ml) grated orange zest
  • 1 tablespoon (15 ml) fresh orange juice
  • 6 cups (336 g) mixed salad greens
1. Place the apple, celery, and walnuts in a bowl.
2. In a small cup, combine the mayonnaise, yogurt, zest, and juice. Mix well. Toss with apples mixture.
3. To serve, divide the greens onto 4 plates and top each with 1/4 of the dressed salad.

Per serving: 66 calories (20% calories from fat), 2 g protein, 2 g total fat (0.2 g saturated fat), 12 g carbohydrate, 3 g dietary fiber, 0 mg cholesterol, 106 mg sodium
Exchanges: 1/2 carbohydrate (1/2 fruit), 1 vegetable, 1/2 fat

Another great recipe : Strawberry Banana Milkshake

Beet Salad with Dilled Yogurt Sauce

Beet Salad with Dilled Yogurt Sauce

Try this diabetic recipe. Think of this salad when you're serving roasted or grilled chicken or fish.
  • 1 pound (480 g) fresh raw beets, scrubbed with tops removed
  • 2 cups (216 g) salad greens such as Boston lettuce, m√Ęche, curly endive, etc., torn into bite-size pieces
  • 1/2 cup (114 g) plain nonfat yogurt
  • 2 tablespoons (30 ml) chopped fresh dill
  • 1 tablespoon red wine vinegar
  • 2 teaspoons (8 g) sugar
  • 1/4 teaspoon (1.25 ml) salt
  • 1/4 teaspoon (1.25 ml) freshly ground pepper
  • 2 tablespoons (16 g) chopped walnut pieces
1. First of all cover the beets with boiling water; let stand for 2 minutes. Drain and rinse with running cool water. Peel and coarsely grate the beets.
2. And then divide the salad greens among 4 salad plates. Arrange grated beets on top of greens.
3. Next in a small bowl, combine yogurt, dill, vinegar, sugar, salt, and pepper. Drizzle the mixture over the salads and sprinkle with some of the walnuts. Serve at once. The diabetic recipe is ready !
Diabetic apple-salad-w-orange-scented-dressing

Caesar Salad

Try this classic diabetic recipe.

  • 1/4 cup (60 ml) olive oil
  • 4 teaspoons (20 ml) red wine vinegar
  • 3 anchovy fillets, blotted with paper towels and minced
  • 2 garlic cloves, minced
  • 1 tablespoon (15 ml) fresh lemon juice
  • 3/4 teaspoon (3.75 ml) Dijon mustard
  • 1/2 teaspoon (2.5 ml) Worcestershire sauce
  • 3 tablespoons (27 g) grated Parmesan cheese
  • salt (optional) and freshly ground pepper
  • 3 heads romaine lettuce, washed and torn into pieces
  • 2 cups (90 g) fat-free croutons
1. First of all In a food processor or blender, combine olive oil, red wine vinegar, anchovy fillets, garlic, lemon juice, mustard, and Worcestershire sauce. Process until smooth. Add 1 tablespoon of the grated Parmesan; process for another 5 seconds. Set aside.
2. And then Place the romaine in a large salad bowl. Season with salt (if using) and pepper. Drizzle the prepared dressing over the greens; toss to evenly coat.
3. Next is to Add the croutons and toss again. Divide the salad between 12 salad plates; sprinkle each with some of the remaining Parmesan cheese. Serve at once. Enjoy it !

Per serving: 60 calories (58% calories from fat), 2 g protein, 4 g total fat (0.7 g saturated fat), 4 g carbohydrate, 2 g dietary fiber, 2 mg cholesterol, 2 mg sodium
Exchanges: 1 vegetable, 1 fat

Try this other great diabetic recipes : Bruschetta With Feta Cheese

Mushroom Omelets

Diabetic Recipes : Mushroom Omelets
...a classic diabetic recipe...!


butter-flavored cooking spray
  • 6 ounces (180 g) fresh wild mushrooms such as shiitake, portobello, chanterelles, etc. or button mushrooms (or a combination of 2 or more kinds), thinly sliced
  • 2 scallions, white part only, thinly sliced
  • 1/4 teaspoon (1.25 ml) fines herbs
  • 1 tablespoon (15 ml) chopped fresh flat-leaf parsley
  • freshly ground pepper
  • 8 ounces (240 ml) liquid egg substitute
  • 2 sprigs of fresh flat-leaf parsley for garnish
1. First of all spray a nonstick small skillet or omelet pan with cooking spray and heat over high heat for a minute. Add the mushrooms and scallions; cook over high heat until the mushrooms are just cooked through, stirring. Add the fines herbs, parsley, and pepper. Remove from heat and keep warm.
2. Using the same small skillet, again lightly sprayed with cooking spray. add half of the egg substitute. Cook over medium heat, lifting the sides of the eggs to allow uncooked eggs to flow under. Once the bottom is lightly browned, carefully flip the omelet to brown the other side. Using a slotted spoon to drain off any liquid, spoon half of the mushroom mixture onto the omelet and fold in half. Transfer the omelet to a warmed plate and keep warm.
3. Repeat the procedure, making the second omelet. Place a sprig of parsley on each omelet...and the omelete mushroom is ready to serve..nice ! Enjoy it !




  • 1 (13 oz.) can evaporated skim milk
  • 2 tsp. vanilla
  • 2 env. plain gelatin
  • 1/3 c. lime juice, strain if fresh
  • 1 c. boiling water
  • 20 pkgs. Equal
  • Zest of 3 limes, grated rind
  • Green food coloring

First of all Combine milk and vanilla. Freeze for 30 minutes. And then gelatin and juice in a blender. Let set for 1 minute. Add boiling water and Equal; blend until smooth. Chill about 45 minutes. Put frozen milk into a small chilled bowl and whip frozen milk until stiff. Fold in lime zest. Slowly add the
gelatin mixture to whipped milk. Spoon into 2 cooked pie shells or you may use a 9 x 13 inch baking dish. Garnish with lime slices and zest.Makes 16 servings...enjoy it !

Diabetic Recipe: Cucumber and Onion Salad

Diabetic Recipe: Cucumber and Onion Salad

Diabetic Recipe Ingredients:
  • 2 1/2 cups thinly sliced unpeeled cucumbers
  • 1/2 cup thinly sliced onions
  • 1/3 cup SPLENDA® No Calorie Sweetener, Granulated
  • 1/3 cup white vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
Diabetic Recipe Instructions:
1. First of all place the cucumbers and onions in a non-metallic, medium bowl.
2. Combine the remaining ingredients in a small mixing bowl. Stir well. Pour over cucumbers and onions. Cover and refrigerate for at least two hours. Stir occasionally. Makes 6 servings...enjoy the cucumber and onion salad for diabetic..! Nice !