Diabetic Recipes

BETTER DEVILED EGGS

Yield: 2 servings (1 egg per serving)


INGREDIENTS

- 2 hard-cooked large eggs, cooled under running water
- 2 teaspoons fat-free sour cream
- 1 teaspoon sweet pickle relish
- 1 teaspoon reduced-fat mayonnaise
- 1/8 to 1/4 teaspoon Dijon-style mustard
- Pinch salt (optional)
- 2 tablespoons finely chopped celery

DIRECTIONS

Cut each egg in half. Carefully remove the yolks.
Discard one yolk.

In a custard cup, mash the remaining egg yolk. Add the
sour cream, pickle relish, mayonnaise, mustard, and salt
(if desired). Stir to mix well. Stir in the celery.

Serve at once, or cover and refrigerate. Deviled eggs will
keep in the refrigerator 1 to 2 days.

Nutritional Information Per Serving (1 egg):
Calories: 64, Fat: 3 g, Cholesterol: 107 mg, Sodium: 121 mg,
Carbohydrate: 3 g, Dietary Fiber: 0 g, Sugars: 2 g, Protein: 5 g
Diabetic Exchanges: 1 Lean Meat

Meatloaf Recipe

BASIL RICE SALAD

Yield: 6 servings (1/2 cup rice, 1/2 cup vegetables and beans)

INGREDIENTS

- 3 cups cooked rice
- 1/2 cup diced carrots
- 2 medium tomatoes, diced
- 1 cup canned kidney beans, drained
- 2 green onions, minced

Dressing:

- 2 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 1/4 cup olive oil
- 1/4 cup minced basil
- 2 tablespoons minced Italian parsley
- 2 teaspoons sugar
- Fresh ground pepper and salt to taste

DIRECTIONS

Combine the salad ingredients in a large bowl.

In a separate bowl, whisk together the dressing ingredients.

Add dressing to salad and toss well. Chill for 1-2 hours.
Serve cold.

Nutritional Information Per Serving (1 cup):
Calories: 246, Fat: 9 g, Cholesterol: 0 mg, Sodium: 60 mg,
Carbohydrate: 35 g, Dietary Fiber: 3 g, Sugars: 4 g, Protein: 5 g
Diabetic Exchanges: 2 Starch/Bread, 1 Vegetable, 1-1/2
Monounsaturated Fat

Christmas Quotes

MELON SALAD - Diabetic Recipes

Makes 6 servings.

Ingredients

- 1 lb. watermelon
- 1/2 lb. honeydew melon
- 1/2 lb. cantaloupe
- 4 Tbsp. diced feta cheese
- 2 Tbsp. finely chopped mint leaves
- Juice of 1-2 limes
- Salt and pepper to taste, if desired
- Whole sprigs of mint leaves for garnish (optional)

Directions

Seed the melons and cut into bite-sized pieces. Arrange
them on a platter or 6 salad plates. Sprinkle with the feta
and chopped mint. Season with lime juice and, if desired,
a pinch of salt and pepper to taste. If using, garnish with
sprigs of mint.

Nutritional Information Per Serving:
69 calories, 2 g. total fat (1 g. saturated fat), 82 mg. sodium,
13 g. carbohydrate, 2 g. protein, 1 g. dietary fiber

Horoscope

Dr. Atkins' Chicken Salad

Serving Size : 2

2 cups chicken - diced
1/2 cup marinated artichoke hearts - chopped
20 pitted black olives
1 tablespoon melted butter
2 tablespoons sour cream
1 tablespoon mayonnaise
seasoned saltt o taste

Toss first 5 ingredients together. Mix sour cream and mayonnaise together. Add to chicken mixture. Mix well. Season with salt. Refrigerate. Per serving (2) 6.2g carb.


Per Serving (excluding unknown items): 181 Calories; 19g Fat (91.1% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 24mg Cholesterol; 489mg Sodium. Exchanges: 0 Fruit; 0 Non-Fat Milk; 3 Fat.