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DIABETIC RECIPES
If you have any crock pot recipes suitable for diabetics, please post them in this thread.
Thanks!
Thanks!
Family Swiss Steak
(makes 6 servings)
2 tablespoons (18 g) unbleached all-purpose flour
1/2 teaspoon (2.5 ml) crushed dried thyme
1/4 teaspoon (1.25 ml) sweet paprika
1 1/2 pounds (720 g) boneless beef round steak, cut 1 inch (2.5 cm) thick
1 tablespoon (15 ml) Worcestershire sauce
canola oil cooking spray
1 large garlic clove, peeled and thinly sliced
2 medium celery ribs, thinly sliced
2 medium onions, peeled and thinly sliced
4 medium plum tomatoes, thinly sliced
1/2 cup (120 ml) reduced-sodium canned beef broth
In a small bowl, combine flour, thyme, and paprika. Using a pastry brush, brush steak pieces with Worcestershire sauce. Dredge in flour mixture.
Lightly coat a large nonstick skillet with cooking spray. Place on stove over medium-high heat. Add steak pieces and brown on both sides, about 5 minutes per side.
Transfer steak pieces to a 3-quart (3-liter) or larger crockery slow cook. Top with garlic slices, celery, onions, and tomatoes. Pour beef broth over the top. Do not stir.
Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours.
To serve, transfer steak pieces and vegetables to a heated serving platter. Spoon any pan juices over the top and serve at once.
Per serving: 191 calories (21% calories from fat), 28 g protein, 4 g total fat (1.4 g saturated fat), 8 g carbohydrates, 2 g dietary fiber, 71 mg cholesterol, 102 mg sodium
Diabetic exchanges: 3 lean protein, 1/2 carbohydrate (1 1/2 vegetable)
(makes 6 servings)
2 tablespoons (18 g) unbleached all-purpose flour
1/2 teaspoon (2.5 ml) crushed dried thyme
1/4 teaspoon (1.25 ml) sweet paprika
1 1/2 pounds (720 g) boneless beef round steak, cut 1 inch (2.5 cm) thick
1 tablespoon (15 ml) Worcestershire sauce
canola oil cooking spray
1 large garlic clove, peeled and thinly sliced
2 medium celery ribs, thinly sliced
2 medium onions, peeled and thinly sliced
4 medium plum tomatoes, thinly sliced
1/2 cup (120 ml) reduced-sodium canned beef broth
In a small bowl, combine flour, thyme, and paprika. Using a pastry brush, brush steak pieces with Worcestershire sauce. Dredge in flour mixture.
Lightly coat a large nonstick skillet with cooking spray. Place on stove over medium-high heat. Add steak pieces and brown on both sides, about 5 minutes per side.
Transfer steak pieces to a 3-quart (3-liter) or larger crockery slow cook. Top with garlic slices, celery, onions, and tomatoes. Pour beef broth over the top. Do not stir.
Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours.
To serve, transfer steak pieces and vegetables to a heated serving platter. Spoon any pan juices over the top and serve at once.
Per serving: 191 calories (21% calories from fat), 28 g protein, 4 g total fat (1.4 g saturated fat), 8 g carbohydrates, 2 g dietary fiber, 71 mg cholesterol, 102 mg sodium
Diabetic exchanges: 3 lean protein, 1/2 carbohydrate (1 1/2 vegetable)
about 1 year ago
Crock Pot Cube Steak and Gravy (diabetic)
2 lbs cube steaks salt pepper flour (for dredging)
1 (1 ounce) package onion gravy mix
1 (10 1/2 ounce) can cream of mushroom soup
2 cups water
4 servings 8 hours 15 minutes 15 mins prep
1. Salt and pepper the steak to your liking, then dredge in the flour.
2. Fry steak until brown and place in crock pot.
3. Add water, soup, and gravy mix.
4. Cover and cook on low 6 to 8 hours.
5. Serve with mashed potatoes or rice.
Diabetic Recipes | posted by sassysatin 47 minutes ago
2 lbs cube steaks salt pepper flour (for dredging)
1 (1 ounce) package onion gravy mix
1 (10 1/2 ounce) can cream of mushroom soup
2 cups water
4 servings 8 hours 15 minutes 15 mins prep
1. Salt and pepper the steak to your liking, then dredge in the flour.
2. Fry steak until brown and place in crock pot.
3. Add water, soup, and gravy mix.
4. Cover and cook on low 6 to 8 hours.
5. Serve with mashed potatoes or rice.
Diabetic Recipes | posted by sassysatin 47 minutes ago
about 1 year ago
Piquant Chicken with Lemon Rice with Peas
(makes 6 servings)
refrigerated butter-flavored cooking spray
1 3 1/2-pound (1680 g) frying chicken, cut into 10 pieces, skin removed and discarded
1 medium onion, diced
1 medium green bell pepper, seeded and diced
2 large cloves garlic, minced
3 sprigs fresh thyme or 1/2 teaspoon crushed dried
2 to 2 1/2 teaspoons (10 to 12.5 ml) curry powder
1 14 1/2-ounce (435 g) can no-salt-added diced tomatoes
1 teaspoon (5 ml) celery flakes
1 packet sugar substitute that will retain sweetness during long cooking
2 teaspoons (10 ml) white wine vinegar
2 tablespoons (30 g) currants
Lightly coat a large nonstick skillet with cooking spray. Place over medium heat and add the chicken pieces. Sauté for 5 minutes per side, turning once.
Put onion, bell pepper, and garlic in a 3 1/2-quart crockery slow cooker. Top with browned chicken pieces. Add thyme sprigs. In a bowl, combine curry powder, tomatoes, celery flakes, sugar substitute, and white wine vinegar. Pour over chicken pieces. Sprinkle with currants. Do not stir. Cover and cook on low for 6 to 8 hours or on high for 2 to 3 hours.
Serve over rice.
Per serving: 226 calories (31% calories from fat), 29 g protein, 8 g total fat (2.1 g saturated fat), 9 g carbohydrates, 2 g dietary fiber, 84 mg cholesterol, 93 mg sodium
Diabetic exchanges: 3 1/2 lean protein, 1/2 carbohydrate (2 vegetable)
(makes 6 servings)
refrigerated butter-flavored cooking spray
1 3 1/2-pound (1680 g) frying chicken, cut into 10 pieces, skin removed and discarded
1 medium onion, diced
1 medium green bell pepper, seeded and diced
2 large cloves garlic, minced
3 sprigs fresh thyme or 1/2 teaspoon crushed dried
2 to 2 1/2 teaspoons (10 to 12.5 ml) curry powder
1 14 1/2-ounce (435 g) can no-salt-added diced tomatoes
1 teaspoon (5 ml) celery flakes
1 packet sugar substitute that will retain sweetness during long cooking
2 teaspoons (10 ml) white wine vinegar
2 tablespoons (30 g) currants
Lightly coat a large nonstick skillet with cooking spray. Place over medium heat and add the chicken pieces. Sauté for 5 minutes per side, turning once.
Put onion, bell pepper, and garlic in a 3 1/2-quart crockery slow cooker. Top with browned chicken pieces. Add thyme sprigs. In a bowl, combine curry powder, tomatoes, celery flakes, sugar substitute, and white wine vinegar. Pour over chicken pieces. Sprinkle with currants. Do not stir. Cover and cook on low for 6 to 8 hours or on high for 2 to 3 hours.
Serve over rice.
Per serving: 226 calories (31% calories from fat), 29 g protein, 8 g total fat (2.1 g saturated fat), 9 g carbohydrates, 2 g dietary fiber, 84 mg cholesterol, 93 mg sodium
Diabetic exchanges: 3 1/2 lean protein, 1/2 carbohydrate (2 vegetable)
about 1 year ago
------- ------------ ------------ --------- --------- --
1/2 pound bacon
3 medium onion -- chopped
16 ounces lima beans, cooked -- drained (1 can)
16 ounces kidney beans, canned -- drained (1 can)
14 1/2 ounces baked beans -- no salt added
15 1/2 ounces pineapple chunks in juice
2 tablespoons brown sugar substitute -- brown sugar substitute equal to 2 T. brown sugar
1/4 cup cider vinegar
2 Tablespoons molasses
1/2 cup ketchup
2 tablespoons prepared mustard
1/2 teaspoon garlic powder
1 medium green pepper -- chopped
Cook bacon in skillet. Crumble. Place bacon in slow cooker. Rinse skillet.
Saute onions in skillet with fat-free non-stick cooking spray until soft.
Drain. Add to bacon in slow cooker.
Add beans and pineapple to cooker. Mix well.
Combine brown sugar, sugar substitute, vinegar, molasses, ketchup,
mustard, garlic powder and green pepper. Mix well. Stir into mixture in
slow cooker.
Cover. Cook on High 2-3 hours.
Makes 8 servings.
Per serving: Cals 350 (cals frm fat 46); Total Fat 5g (sat fat 1.5g);
Dietary Fiber 13g.
Exchanges: Starch 2.5, Fruit 0.5, Carbs 1.0, Veg 1.0.
Description:
"7 pts"
Source:
"Fix-It and Forget-It Diabetic Cookbook: Slow Cooker Favorites by
Phyllis Pellman Good with American Diabetes Association"
S(Fromatted by Chupa Babi in MC):
"12.31.06"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 415 Calories; 15g Fat (31.3%
calories from fat); 20g Protein; 54g Carbohydrate; 10g Dietary Fiber; 24mg
Cholesterol; 1090mg Sodium. Exchanges: 2 Grain(Starch) ; 1 1/2 Lean Meat;
1 Vegetable; 1/2 Fruit; 2 Fat; 1/2 Other Carbohydrates.
1/2 pound bacon
3 medium onion -- chopped
16 ounces lima beans, cooked -- drained (1 can)
16 ounces kidney beans, canned -- drained (1 can)
14 1/2 ounces baked beans -- no salt added
15 1/2 ounces pineapple chunks in juice
2 tablespoons brown sugar substitute -- brown sugar substitute equal to 2 T. brown sugar
1/4 cup cider vinegar
2 Tablespoons molasses
1/2 cup ketchup
2 tablespoons prepared mustard
1/2 teaspoon garlic powder
1 medium green pepper -- chopped
Cook bacon in skillet. Crumble. Place bacon in slow cooker. Rinse skillet.
Saute onions in skillet with fat-free non-stick cooking spray until soft.
Drain. Add to bacon in slow cooker.
Add beans and pineapple to cooker. Mix well.
Combine brown sugar, sugar substitute, vinegar, molasses, ketchup,
mustard, garlic powder and green pepper. Mix well. Stir into mixture in
slow cooker.
Cover. Cook on High 2-3 hours.
Makes 8 servings.
Per serving: Cals 350 (cals frm fat 46); Total Fat 5g (sat fat 1.5g);
Dietary Fiber 13g.
Exchanges: Starch 2.5, Fruit 0.5, Carbs 1.0, Veg 1.0.
Description:
"7 pts"
Source:
"Fix-It and Forget-It Diabetic Cookbook: Slow Cooker Favorites by
Phyllis Pellman Good with American Diabetes Association"
S(Fromatted by Chupa Babi in MC):
"12.31.06"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 415 Calories; 15g Fat (31.3%
calories from fat); 20g Protein; 54g Carbohydrate; 10g Dietary Fiber; 24mg
Cholesterol; 1090mg Sodium. Exchanges: 2 Grain(Starch) ; 1 1/2 Lean Meat;
1 Vegetable; 1/2 Fruit; 2 Fat; 1/2 Other Carbohydrates.
about 1 year ago
Anyone got any chocolate desserts that can be made in the crockpot for diabetics?
11 months ago
Crock Pot Creamy Chicken and Veggies Recipe
4 lbs. chicken, cut into serving pieces
2 lbs. small red potatoes, cut in half
16 oz. package baby carrots
1 onion, chopped
2 cloves garlic, minced
14 oz. can low sodium chicken broth
1 cup light sour cream
3 tablespoons flour
1/8 teaspoon white pepper
½ teaspoon dried thyme leaves
In a 3-4 quart slow cooker, place potatoes, carrots, and onion. Top with chicken. Pour chicken broth over all. Cover crock pot and cook on low for 10-12 hours until chicken is thoroughly cooked and vegetables are tender.
Picante Chicken
Refrigerated butter-flavored cooking spray
1 3 1/2-pound (1680 g) frying chicken, cut into 10 pieces, skin removed and discarded
1 medium onion, diced
1 medium green bell pepper, seeded and diced
2 large cloves garlic, minced
3 sprigs fresh thyme or 1/2 teaspoon crushed dried
2 to 2 1/2 teaspoons (10 to 12.5 ml) curry powder
1 14 1/2-ounce (435 g) can no-salt- added diced tomatoes
1 teaspoon (5 ml) celery flakes
1 packet sugar substitute that will retain sweetness during long cooking
2 teaspoons (10 ml) white wine vinegar
2 tablespoons (30 g) currants
Lightly coat a large nonstick skillet with cooking spray. Place over medium heat and add the chicken pieces. Sauté for 5 minutes per side, turning once. Put onion, bell pepper, and garlic in a 3 1/2-quart crockery slow cooker. Top with browned chicken pieces. Add thyme sprigs. In a bowl, combine curry powder, tomatoes, celery flakes, sugar substitute, and white wine vinegar. Pour over chicken pieces. Sprinkle with currants. Do not stir. Cover and cook on low for 6 to 8 hours or on high for 2 to 3 hours.
Serve over rice.
Per serving: 226 calories (31% calories from fat), 29 g protein, 8 g total fat (2.1 g saturated fat), 9 g carbohydrates, 2 g dietary fiber, 84 mg cholesterol, 93 mg sodium
Diabetic exchanges: 3 1/2 lean protein, 1/2 carbohydrate (2 vegetable)
Sauerkraut Dinner
2 medium russet potatoes, scrubbed and sliced 1/4-inch thick
2 medium onions, sliced and separated into rings
2 medium carrots, peeled and sliced 1/2-inch thick
2 medium ribs celery, sliced 1/4-inch thick
2 large garlic cloves, minced
1 14 1/2-ounce (435 g) can no-salt-added canned tomatoes with juice
1 32-ounce (960 g) jar sauerkraut, drained
1/2 cup (120 ml) unsweetened apple juice
1/2 teaspoon (2.5 ml) caraway seeds
1/2 teaspoon (2.5 ml) freshly ground pepper
1 1/2 pounds (720 g) fully-cooked smoked turkey kielbasa, cut into 6 pieces
Put potatoes, onions, carrots, celery, and garlic in a 5-quart (5-liter) or larger crockery slow cooker. Drain juice and reserve juice from tomatoes. Coarsely chop tomatoes and add to slow cooker. Top with sauerkraut. In a glass measuring cup, combine apple juice, reserved tomato juice, caraway seeds, and pepper. Pour over sauerkraut. Do not stir. Top with pieces of turkey kielbasa. Cover and cook on low for 7 to 9 hours or on high for 3 1/2 to 4 1/2 hours. To serve, pile sauerkraut and vegetables onto a large platter. Top with pieces of kielbasa. Serve hot. Makes 6 servings.
Per serving: 282 calories (20% calories from fat), 22 g protein, 10 g total fat (2.9 g saturated fat), 29 g carbohydrates, 7 g dietary fiber, 74 mg cholesterol, 1887 mg sodium*
Diabetic exchanges: 3 lean protein, 2 carbohydrate (1 bread/starch, 3 vegetable)
Slow-Cooked Stuffed Cabbage Leaves
12 to 14 large green cabbage leaves
1 1/4 pounds (480 g) ground turkey breast
1/4 cup (60 ml) egg substitute
1 small yellow onion, minced
1 large clove garlic, minced
1 large tart apple, such as Granny Smith, peeled, cored, and minced
1 cup (158 g) cooked white rice
1 tablespoon (8 g) dried dill weed
2 tablespoons (16 g) chopped flat-leaf parsley
salt (optional)
freshly ground pepper to taste
cooking sauce
1 tablespoon (15 ml) olive oil
2 medium yellow onions, halved and thinly sliced
1 28-ounce (840 g) can no-salt-added crushed tomatoes, including the juice
3 tablespoons (45 ml) fresh lemon juice
1 tablespoon (9 g) hot paprika
1 teaspoon (5 ml) Worcestershire sauce
Blanch cabbage leaves in boiling water for 3 minutes. Drain and refresh under running cold water to stop the cooking process. Drain again on paper towels and set aside. In a large bowl, combine turkey breast, egg substitute, onion, garlic, apple, cooked rice, dill weed, parsley, salt (if using), and pepper. Mix well. Place the cabbage leaves on a work surface. Divide the filling equally between the cabbage leaves, putting about 1/4 cup (about 100 g) of the turkey-rice mixture at the bottom of each cabbage leaf and roll up, folding in the bottom and sides to enclose the filling. Set filled leaves aside. In a large nonstick skillet, heat the oil over medium heat. Add the onion and garlic; sauté until onions are limp, about 4 minutes. Stir in remaining sauce ingredients and cook, uncovered, for another 5 minutes. Stir occasionally. Place half of the sauce in the bottom of a 4-quart (4 L) or larger crockery slow-cooker. Arrange filled cabbage leaves, seam side down, on top of the sauce, making as many layers as necessary. Spoon the remaining sauce over the cabbage rolls. Do not stir. Cover and cook on LOW for 7 to 9 hours, or on HIGH for 3 1/2 to 4 1/2 hours. To serve, transfer cabbage rolls to a large serving platter and top with sauce. Serve at once.
Per 2-roll serving: 251 calories (14% calories from fat), 27 g protein, 4 g total fat (0.7 g saturated fat), 28 g carbohydrates, 5 g dietary fiber, 64 mg cholesterol, 98 mg sodium
Diabetic exchanges: 3 very lean protein, 2 carbohydrate (1/2 bread/starch, 1/2 fruit), 3 vegetable)
Beef and Pork
Crock Pot BBQ Beef Sandwiches
4 lbs. beef round steak
1 cup chopped onions
½ cup brown sugar
1 tablespoon chili powder
2 cloves garlic, minced
2 carrots, chopped
½ cup ketchup
1/3 cup cider vinegar
12-oz. can beer or non-alcoholic beer
6 oz. can tomato paste
20 Kaiser rolls or hamburger buns
Trim excess fat off round steak and cut into 1” pieces. Combine with remaining ingredients except rolls in 4-6 quart slow cooker. Cover and cook on low for 10-12 hours, until beef is very tender. Remove cooked beef from mixture in crock pot. Coarsely shred beef using two forks and place in large sauce pan. Add 2 cups of sauce from crock pot to meat and stir to blend well. Keep warm over low heat while serving into sandwich buns. Makes 20 sandwiches.
Healthy Crock Pot Beef Stew
1 lb. beef stew meat
1 tablespoon flour
1/8 teaspoon pepper
½ cup red wine or beef broth
2 cups low sodium beef broth
2, 14 oz cans Italian seasoned diced tomatoes, undrained
3 cloves garlic, minced
1 onion, chopped
9 oz. package frozen cut green beans, thawed
9 oz. package refrigerated fettuccine, cut in half
Toss beef stew meat with flour and pepper and place in a 3 ½ quart or larger crock pot. Add remaining ingredients except beans and pasta. Stir well. Cover and cook on low for 10-12 hours until beef is tender.
Orange Roast Pork
1 (3 ½ lb) pork shoulder roast
1 onion, chopped
6 oz. can frozen orange juice concentrate
¼ cup brown sugar
1 teaspoon salt
¼ teaspoon pepper
2 tablespoons flour
2 tablespoons cold water
Trim roast of visible fat. Place onions in bottom of 3-4 quart crock pot. Sprinkle salt and pepper over roast and place in crock pot on top of onions. In a small bowl, mix together thawed orange juice concentrate, brown sugar, salt, and pepper. Pour over roast. Cook on low for 6-8 hours until roast is tender.
Savory Pot Roast with Vegetables
1- 3 pound (1.44 kg) boneless beef chuck roast, tied and trimmed of all fat
freshly ground pepper to taste
olive oil cooking spray
3 large carrots, peeled and cut into sticks about 1 inch (2.5 cm) wide and 2 inches (5 cm) long
3 large ribs celery, cut into pieces 2 inches (5 cm) long
1 large yellow onion, peeled and cut into 12 equal pieces
3 large cloves garlic, thinly sliced
1 cup (240 ml) dry red wine or fat-free, no-salt-added canned beef broth
1/3 cup (74 g) low-sodium tomato paste
1 1/2 tablespoons (23 g) Dijon mustard
1/2 teaspoon (2.5 ml) crushed dried thyme
2 large bay leaves
salt (optional)
1 1/2 tablespoons (23 g) cornstarch, mixed with 2 tablespoons (30 ml) water
Rinse roast and pat dry with paper towels. Sprinkle both sides with pepper. Lightly coat a heavy skillet with cooking spray and place over medium-high heat. Add roast and sear until well browned on all sides, about 8 minutes total cooking time. In a 4-quart (4L) or larger crockery slow-cooker, combine carrots, celery, onion, and garlic. Place browned roast on top of the vegetables. In a large mixing cup, combine wine, tomato paste, Dijon mustard, thyme, and bay leaves. Pour over roast and vegetables. Cover and cook until roast is very tender when pierced with a fork, about 8 to 9 hours on LOW or 4 to 5 hours on HIGH. When beef is done, transfer the roast to a heated serving platter. If cooking on LOW, turn the slow-cooker on HIGH. Skim any fat from the surface of the sauce. Add salt (if using). Pour the blended cornstarch mixture into the cooker and cook, stirring often, until sauce is bubbling, 10 to 15 minutes. Using a slotted spoon, remove vegetables from sauce and arrange around the roast. Transfer sauce to a gravy boat to pass alongside. To serve, carve the beef against the grain into thin slices. Serve at once.
Per serving (4 ounces {120 g} beef plus 1/6 of the vegetables and 3 tablespoons {45 ml} of the sauce): 315 calories (26% calories from fat), 41 g protein, 10 g total fat (3.3 g saturated fat), 15 g carbohydrates, 3 g dietary fiber, 119 mg cholesterol, 220 mg sodium
Diabetic exchanges: 4 lean protein, 1 carbohydrate (vegetable)
Slow Cooker Fajita Stew
2 ½ lbs. boneless beef top round steak
1 onion, chopped
2 cloves garlic, minced
14 oz. can diced tomatoes, undrained
1 oz. envelope fajita seasoning mix
1 red bell pepper, cut into 1” pieces
1 green bell pepper, cut into 1” pieces
¼ cup flour
¼ cup water
Trim excess fat from beef and cut into 2” pieces. Combine with onion in 3-4 quart slow cooker. Mix together fajita seasoning mix and undrained tomatoes. Pour over beef. Cover and cook on low 6-8 hours until steak is cooked through and vegetables are tender.
4 lbs. chicken, cut into serving pieces
2 lbs. small red potatoes, cut in half
16 oz. package baby carrots
1 onion, chopped
2 cloves garlic, minced
14 oz. can low sodium chicken broth
1 cup light sour cream
3 tablespoons flour
1/8 teaspoon white pepper
½ teaspoon dried thyme leaves
In a 3-4 quart slow cooker, place potatoes, carrots, and onion. Top with chicken. Pour chicken broth over all. Cover crock pot and cook on low for 10-12 hours until chicken is thoroughly cooked and vegetables are tender.
Picante Chicken
Refrigerated butter-flavored cooking spray
1 3 1/2-pound (1680 g) frying chicken, cut into 10 pieces, skin removed and discarded
1 medium onion, diced
1 medium green bell pepper, seeded and diced
2 large cloves garlic, minced
3 sprigs fresh thyme or 1/2 teaspoon crushed dried
2 to 2 1/2 teaspoons (10 to 12.5 ml) curry powder
1 14 1/2-ounce (435 g) can no-salt- added diced tomatoes
1 teaspoon (5 ml) celery flakes
1 packet sugar substitute that will retain sweetness during long cooking
2 teaspoons (10 ml) white wine vinegar
2 tablespoons (30 g) currants
Lightly coat a large nonstick skillet with cooking spray. Place over medium heat and add the chicken pieces. Sauté for 5 minutes per side, turning once. Put onion, bell pepper, and garlic in a 3 1/2-quart crockery slow cooker. Top with browned chicken pieces. Add thyme sprigs. In a bowl, combine curry powder, tomatoes, celery flakes, sugar substitute, and white wine vinegar. Pour over chicken pieces. Sprinkle with currants. Do not stir. Cover and cook on low for 6 to 8 hours or on high for 2 to 3 hours.
Serve over rice.
Per serving: 226 calories (31% calories from fat), 29 g protein, 8 g total fat (2.1 g saturated fat), 9 g carbohydrates, 2 g dietary fiber, 84 mg cholesterol, 93 mg sodium
Diabetic exchanges: 3 1/2 lean protein, 1/2 carbohydrate (2 vegetable)
Sauerkraut Dinner
2 medium russet potatoes, scrubbed and sliced 1/4-inch thick
2 medium onions, sliced and separated into rings
2 medium carrots, peeled and sliced 1/2-inch thick
2 medium ribs celery, sliced 1/4-inch thick
2 large garlic cloves, minced
1 14 1/2-ounce (435 g) can no-salt-added canned tomatoes with juice
1 32-ounce (960 g) jar sauerkraut, drained
1/2 cup (120 ml) unsweetened apple juice
1/2 teaspoon (2.5 ml) caraway seeds
1/2 teaspoon (2.5 ml) freshly ground pepper
1 1/2 pounds (720 g) fully-cooked smoked turkey kielbasa, cut into 6 pieces
Put potatoes, onions, carrots, celery, and garlic in a 5-quart (5-liter) or larger crockery slow cooker. Drain juice and reserve juice from tomatoes. Coarsely chop tomatoes and add to slow cooker. Top with sauerkraut. In a glass measuring cup, combine apple juice, reserved tomato juice, caraway seeds, and pepper. Pour over sauerkraut. Do not stir. Top with pieces of turkey kielbasa. Cover and cook on low for 7 to 9 hours or on high for 3 1/2 to 4 1/2 hours. To serve, pile sauerkraut and vegetables onto a large platter. Top with pieces of kielbasa. Serve hot. Makes 6 servings.
Per serving: 282 calories (20% calories from fat), 22 g protein, 10 g total fat (2.9 g saturated fat), 29 g carbohydrates, 7 g dietary fiber, 74 mg cholesterol, 1887 mg sodium*
Diabetic exchanges: 3 lean protein, 2 carbohydrate (1 bread/starch, 3 vegetable)
Slow-Cooked Stuffed Cabbage Leaves
12 to 14 large green cabbage leaves
1 1/4 pounds (480 g) ground turkey breast
1/4 cup (60 ml) egg substitute
1 small yellow onion, minced
1 large clove garlic, minced
1 large tart apple, such as Granny Smith, peeled, cored, and minced
1 cup (158 g) cooked white rice
1 tablespoon (8 g) dried dill weed
2 tablespoons (16 g) chopped flat-leaf parsley
salt (optional)
freshly ground pepper to taste
cooking sauce
1 tablespoon (15 ml) olive oil
2 medium yellow onions, halved and thinly sliced
1 28-ounce (840 g) can no-salt-added crushed tomatoes, including the juice
3 tablespoons (45 ml) fresh lemon juice
1 tablespoon (9 g) hot paprika
1 teaspoon (5 ml) Worcestershire sauce
Blanch cabbage leaves in boiling water for 3 minutes. Drain and refresh under running cold water to stop the cooking process. Drain again on paper towels and set aside. In a large bowl, combine turkey breast, egg substitute, onion, garlic, apple, cooked rice, dill weed, parsley, salt (if using), and pepper. Mix well. Place the cabbage leaves on a work surface. Divide the filling equally between the cabbage leaves, putting about 1/4 cup (about 100 g) of the turkey-rice mixture at the bottom of each cabbage leaf and roll up, folding in the bottom and sides to enclose the filling. Set filled leaves aside. In a large nonstick skillet, heat the oil over medium heat. Add the onion and garlic; sauté until onions are limp, about 4 minutes. Stir in remaining sauce ingredients and cook, uncovered, for another 5 minutes. Stir occasionally. Place half of the sauce in the bottom of a 4-quart (4 L) or larger crockery slow-cooker. Arrange filled cabbage leaves, seam side down, on top of the sauce, making as many layers as necessary. Spoon the remaining sauce over the cabbage rolls. Do not stir. Cover and cook on LOW for 7 to 9 hours, or on HIGH for 3 1/2 to 4 1/2 hours. To serve, transfer cabbage rolls to a large serving platter and top with sauce. Serve at once.
Per 2-roll serving: 251 calories (14% calories from fat), 27 g protein, 4 g total fat (0.7 g saturated fat), 28 g carbohydrates, 5 g dietary fiber, 64 mg cholesterol, 98 mg sodium
Diabetic exchanges: 3 very lean protein, 2 carbohydrate (1/2 bread/starch, 1/2 fruit), 3 vegetable)
Beef and Pork
Crock Pot BBQ Beef Sandwiches
4 lbs. beef round steak
1 cup chopped onions
½ cup brown sugar
1 tablespoon chili powder
2 cloves garlic, minced
2 carrots, chopped
½ cup ketchup
1/3 cup cider vinegar
12-oz. can beer or non-alcoholic beer
6 oz. can tomato paste
20 Kaiser rolls or hamburger buns
Trim excess fat off round steak and cut into 1” pieces. Combine with remaining ingredients except rolls in 4-6 quart slow cooker. Cover and cook on low for 10-12 hours, until beef is very tender. Remove cooked beef from mixture in crock pot. Coarsely shred beef using two forks and place in large sauce pan. Add 2 cups of sauce from crock pot to meat and stir to blend well. Keep warm over low heat while serving into sandwich buns. Makes 20 sandwiches.
Healthy Crock Pot Beef Stew
1 lb. beef stew meat
1 tablespoon flour
1/8 teaspoon pepper
½ cup red wine or beef broth
2 cups low sodium beef broth
2, 14 oz cans Italian seasoned diced tomatoes, undrained
3 cloves garlic, minced
1 onion, chopped
9 oz. package frozen cut green beans, thawed
9 oz. package refrigerated fettuccine, cut in half
Toss beef stew meat with flour and pepper and place in a 3 ½ quart or larger crock pot. Add remaining ingredients except beans and pasta. Stir well. Cover and cook on low for 10-12 hours until beef is tender.
Orange Roast Pork
1 (3 ½ lb) pork shoulder roast
1 onion, chopped
6 oz. can frozen orange juice concentrate
¼ cup brown sugar
1 teaspoon salt
¼ teaspoon pepper
2 tablespoons flour
2 tablespoons cold water
Trim roast of visible fat. Place onions in bottom of 3-4 quart crock pot. Sprinkle salt and pepper over roast and place in crock pot on top of onions. In a small bowl, mix together thawed orange juice concentrate, brown sugar, salt, and pepper. Pour over roast. Cook on low for 6-8 hours until roast is tender.
Savory Pot Roast with Vegetables
1- 3 pound (1.44 kg) boneless beef chuck roast, tied and trimmed of all fat
freshly ground pepper to taste
olive oil cooking spray
3 large carrots, peeled and cut into sticks about 1 inch (2.5 cm) wide and 2 inches (5 cm) long
3 large ribs celery, cut into pieces 2 inches (5 cm) long
1 large yellow onion, peeled and cut into 12 equal pieces
3 large cloves garlic, thinly sliced
1 cup (240 ml) dry red wine or fat-free, no-salt-added canned beef broth
1/3 cup (74 g) low-sodium tomato paste
1 1/2 tablespoons (23 g) Dijon mustard
1/2 teaspoon (2.5 ml) crushed dried thyme
2 large bay leaves
salt (optional)
1 1/2 tablespoons (23 g) cornstarch, mixed with 2 tablespoons (30 ml) water
Rinse roast and pat dry with paper towels. Sprinkle both sides with pepper. Lightly coat a heavy skillet with cooking spray and place over medium-high heat. Add roast and sear until well browned on all sides, about 8 minutes total cooking time. In a 4-quart (4L) or larger crockery slow-cooker, combine carrots, celery, onion, and garlic. Place browned roast on top of the vegetables. In a large mixing cup, combine wine, tomato paste, Dijon mustard, thyme, and bay leaves. Pour over roast and vegetables. Cover and cook until roast is very tender when pierced with a fork, about 8 to 9 hours on LOW or 4 to 5 hours on HIGH. When beef is done, transfer the roast to a heated serving platter. If cooking on LOW, turn the slow-cooker on HIGH. Skim any fat from the surface of the sauce. Add salt (if using). Pour the blended cornstarch mixture into the cooker and cook, stirring often, until sauce is bubbling, 10 to 15 minutes. Using a slotted spoon, remove vegetables from sauce and arrange around the roast. Transfer sauce to a gravy boat to pass alongside. To serve, carve the beef against the grain into thin slices. Serve at once.
Per serving (4 ounces {120 g} beef plus 1/6 of the vegetables and 3 tablespoons {45 ml} of the sauce): 315 calories (26% calories from fat), 41 g protein, 10 g total fat (3.3 g saturated fat), 15 g carbohydrates, 3 g dietary fiber, 119 mg cholesterol, 220 mg sodium
Diabetic exchanges: 4 lean protein, 1 carbohydrate (vegetable)
Slow Cooker Fajita Stew
2 ½ lbs. boneless beef top round steak
1 onion, chopped
2 cloves garlic, minced
14 oz. can diced tomatoes, undrained
1 oz. envelope fajita seasoning mix
1 red bell pepper, cut into 1” pieces
1 green bell pepper, cut into 1” pieces
¼ cup flour
¼ cup water
Trim excess fat from beef and cut into 2” pieces. Combine with onion in 3-4 quart slow cooker. Mix together fajita seasoning mix and undrained tomatoes. Pour over beef. Cover and cook on low 6-8 hours until steak is cooked through and vegetables are tender.
11 months ago
Crock Pot Chicken Cacciatore
3 lbs. bone-in chicken thighs, skin removed
14 oz. can diced tomatoes with Italian seasoning
6 oz. can tomato paste
½ cup chicken broth
1 onion, sliced
3 cloves garlic, minced
2 green bell peppers, chopped
¼ cup dry red wine
1/8 teaspoon pepper
¼ teaspoon salt
Place all ingredients in 3-4 quart slow cooker. Cover and cook on low 6-8 hours until chicken is thoroughly cooked and tender. Serve with hot cooked pasta, if desired. Makes 6 servings.
3 lbs. bone-in chicken thighs, skin removed
14 oz. can diced tomatoes with Italian seasoning
6 oz. can tomato paste
½ cup chicken broth
1 onion, sliced
3 cloves garlic, minced
2 green bell peppers, chopped
¼ cup dry red wine
1/8 teaspoon pepper
¼ teaspoon salt
Place all ingredients in 3-4 quart slow cooker. Cover and cook on low 6-8 hours until chicken is thoroughly cooked and tender. Serve with hot cooked pasta, if desired. Makes 6 servings.
3 months ago
Crock Pot Chicken Chowder Recipe
½ cup chopped carrots
1 cup skim milk
1 cup low sodium chicken broth
1/8 teaspoon white pepper
1 onion, chopped
2 cloves garlic, minced
1 potato, peeled and cubed
½ lb. boneless, skinless chicken breasts, cut into 1" pieces
2, 15 oz. cans creamed corn
¼ cup dried potato flakes
½ cup grated Parmesan cheese
Combine all ingredients except dried potato flakes and cheese in slow cooker. Cover and cook on low for 5-6 hours or until potatoes are tender and chicken thoroughly cooked. Add potato flakes and stir well to combine.
½ cup chopped carrots
1 cup skim milk
1 cup low sodium chicken broth
1/8 teaspoon white pepper
1 onion, chopped
2 cloves garlic, minced
1 potato, peeled and cubed
½ lb. boneless, skinless chicken breasts, cut into 1" pieces
2, 15 oz. cans creamed corn
¼ cup dried potato flakes
½ cup grated Parmesan cheese
Combine all ingredients except dried potato flakes and cheese in slow cooker. Cover and cook on low for 5-6 hours or until potatoes are tender and chicken thoroughly cooked. Add potato flakes and stir well to combine.
3 months ago
Crockpot Chicken Noodle Soup
1 3-pound (1.4 kg) whole chicken, cut into 8 pieces
1 large onion, peeled and quartered
1 large carrot, peeled and quartered
3 sprigs flat-leaf parsley
1/2 teaspoon (2.5 ml) crushed dried thyme
1/2 teaspoon (2.5 ml) crushed dried marjoram
1/4 teaspoon (1.25 ml) freshly ground pepper
1 quart (1 L) canned no-salt, no-fat chicken broth
1 quart (1 L) boiling water
6 ounces (180 g) medium-wide noodles
4 ounces (120 g) button mushrooms, sliced
1/2 pound (240 g) fresh spinach, well washed and large stems removed
Rinse and pat dry chicken. Place in a 5-quart (5 L) or larger crockery slow cooker. Place the onion, carrot, and parsley around chicken pieces. Sprinkle with thyme, marjoram, and pepper. Add chicken broth, cover, and cook on LOW for 7 to 8 hours or on HIGH for 2 1/2 to 3 hours. When chicken is done, remove from broth and cool for about 10 minutes, until cool enough to handle. Discard the onion, carrot, and parsley. Remove and discard the chicken skin and bones. Shred chicken and set aside. Skim off and discard all surface fat from the broth. If cooking on LOW, change setting to HIGH. Add the boiling water, noodles, and mushrooms. Cook until noodles are almost tender, about 5 minutes. Add spinach and continue to cook until noodles and tender and spinach wilts, about 3 minutes. Gently stir in shredded chicken and heat through.
Ladle into wide, shallow soup bowls.
1 3-pound (1.4 kg) whole chicken, cut into 8 pieces
1 large onion, peeled and quartered
1 large carrot, peeled and quartered
3 sprigs flat-leaf parsley
1/2 teaspoon (2.5 ml) crushed dried thyme
1/2 teaspoon (2.5 ml) crushed dried marjoram
1/4 teaspoon (1.25 ml) freshly ground pepper
1 quart (1 L) canned no-salt, no-fat chicken broth
1 quart (1 L) boiling water
6 ounces (180 g) medium-wide noodles
4 ounces (120 g) button mushrooms, sliced
1/2 pound (240 g) fresh spinach, well washed and large stems removed
Rinse and pat dry chicken. Place in a 5-quart (5 L) or larger crockery slow cooker. Place the onion, carrot, and parsley around chicken pieces. Sprinkle with thyme, marjoram, and pepper. Add chicken broth, cover, and cook on LOW for 7 to 8 hours or on HIGH for 2 1/2 to 3 hours. When chicken is done, remove from broth and cool for about 10 minutes, until cool enough to handle. Discard the onion, carrot, and parsley. Remove and discard the chicken skin and bones. Shred chicken and set aside. Skim off and discard all surface fat from the broth. If cooking on LOW, change setting to HIGH. Add the boiling water, noodles, and mushrooms. Cook until noodles are almost tender, about 5 minutes. Add spinach and continue to cook until noodles and tender and spinach wilts, about 3 minutes. Gently stir in shredded chicken and heat through.
Ladle into wide, shallow soup bowls.
3 months ago
Crock Pot Creamy Chicken and Veggies Recipe
4 lbs. chicken, cut into serving pieces
2 lbs. small red potatoes, cut in half
16 oz. package baby carrots
1 onion, chopped
2 cloves garlic, minced
14 oz. can low sodium chicken broth
1 cup light sour cream
3 tablespoons flour
1/8 teaspoon white pepper
½ teaspoon dried thyme leaves
In a 3-4 quart slow cooker, place potatoes, carrots, and onion. Top with chicken. Pour chicken broth over all. Cover crock pot and cook on low for 10-12 hours until chicken is thoroughly cooked and vegetables are tender.
4 lbs. chicken, cut into serving pieces
2 lbs. small red potatoes, cut in half
16 oz. package baby carrots
1 onion, chopped
2 cloves garlic, minced
14 oz. can low sodium chicken broth
1 cup light sour cream
3 tablespoons flour
1/8 teaspoon white pepper
½ teaspoon dried thyme leaves
In a 3-4 quart slow cooker, place potatoes, carrots, and onion. Top with chicken. Pour chicken broth over all. Cover crock pot and cook on low for 10-12 hours until chicken is thoroughly cooked and vegetables are tender.
3 months ago
