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DIABETIC RECIPES
If you have any crock pot recipes suitable for diabetics, please post them in this thread.
Thanks!
Thanks!
Bean Soup with Smoked Sausage
smoked sausage – turkey or regular kind
1 lb. mixed dry beans
1 onion, chopped
1 clove garlic, minced
1 or 2 cans diced tomatoes
1 qt. chicken broth
2 cups water
salt (optional)
Prepare the beans by rinsing them and picking through them to remove any little stones. Soak them overnight or do a quick soak by covering them with boiling water for and hour or two. Drain them and put them in the crockpot.
Chop the onion, garlic and sausage and add to the crockpot along with the other ingredients. No need to drain the tomatoes. Pop the lid on and cook on high, at least 5-6 hours. I don’t think you could overcook these.
Serve with cornbread.
1 lb. mixed dry beans
1 onion, chopped
1 clove garlic, minced
1 or 2 cans diced tomatoes
1 qt. chicken broth
2 cups water
salt (optional)
Prepare the beans by rinsing them and picking through them to remove any little stones. Soak them overnight or do a quick soak by covering them with boiling water for and hour or two. Drain them and put them in the crockpot.
Chop the onion, garlic and sausage and add to the crockpot along with the other ingredients. No need to drain the tomatoes. Pop the lid on and cook on high, at least 5-6 hours. I don’t think you could overcook these.
Serve with cornbread.
PUFFY CHICKEN TACOS
Ingredients
* 1 whole chicken, cut up or quartered
* 1 large yellow onion, chopped
* 1/2 head garlic clove, peeled and chopped
* 1 (4 ounce) can diced green chilies
* 1 cup chicken stock
* 1 tablespoon smoked paprika
* 2 tablespoons ground cumin
* 2 tablespoons chili powder
* 2 teaspoons Mexican oregano
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 1/4 teaspoon cayenne pepper (optional)
* 24 soft taco-size flour tortillas
* vegetable oil (for frying)
Directions
1
Place everything in a crock pot or slow cooker and set to high for three hours or until meat is easily removed from the bone (the thickest part of chicken should read 180 degrees on a meat thermometer).
2
Remove chicken and let cool, leaving sauce in the vessel.
3
When cool enough to handle, pull the chicken meat from the bone and shred. Add shredded meat back into the sauce. Discard chicken skin and bones.
.
4
Reduce crock pot or slow cooker to low and simmer meat in sauce for at least one additional hour (the longer the better).
5
Meanwhile, pour vegetable oil into a frying pan until 1/4" deep. Heat oil to 350 degrees or until a flour tortilla "puffs" up and browns quickly.
6
Add one flour tortilla at a time into oil and fry one side until golden brown.
7
Using tongs, fold the tortilla over so that the browned side is on the inside.
8
Fry each side until golden brown.
9
Remove from oil, add a pinch of kosher salt and place on a cooling rack.
10
Repeat until desired number of Puffy Taco Shells are done.
11
Note: Don't dare cut out the onion and/or garlic, as the meat will not tenderize nearly as well.
* 1 whole chicken, cut up or quartered
* 1 large yellow onion, chopped
* 1/2 head garlic clove, peeled and chopped
* 1 (4 ounce) can diced green chilies
* 1 cup chicken stock
* 1 tablespoon smoked paprika
* 2 tablespoons ground cumin
* 2 tablespoons chili powder
* 2 teaspoons Mexican oregano
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 1/4 teaspoon cayenne pepper (optional)
* 24 soft taco-size flour tortillas
* vegetable oil (for frying)
Directions
1
Place everything in a crock pot or slow cooker and set to high for three hours or until meat is easily removed from the bone (the thickest part of chicken should read 180 degrees on a meat thermometer).
2
Remove chicken and let cool, leaving sauce in the vessel.
3
When cool enough to handle, pull the chicken meat from the bone and shred. Add shredded meat back into the sauce. Discard chicken skin and bones.
.
4
Reduce crock pot or slow cooker to low and simmer meat in sauce for at least one additional hour (the longer the better).
5
Meanwhile, pour vegetable oil into a frying pan until 1/4" deep. Heat oil to 350 degrees or until a flour tortilla "puffs" up and browns quickly.
6
Add one flour tortilla at a time into oil and fry one side until golden brown.
7
Using tongs, fold the tortilla over so that the browned side is on the inside.
8
Fry each side until golden brown.
9
Remove from oil, add a pinch of kosher salt and place on a cooling rack.
10
Repeat until desired number of Puffy Taco Shells are done.
11
Note: Don't dare cut out the onion and/or garlic, as the meat will not tenderize nearly as well.
MEXICAN ORANGE CHICKEN
Ingredients:
1 (6 ounce) can frozen orange juice concentrate
* 2 garlic cloves
* 1/2 teaspoon pepper
* 1/2 teaspoon cumin seed
* 1/2 teaspoon cayenne
* 1 small jalapeno, seeded and diced
* 1 teaspoon salt
* 1 1/2-2 lbs chicken breasts, skinned (I substituted thighs)
* 1/2 cup onion, cut in strips
* 8 small red potatoes, scrubbed and cut in quarters
Directions
1
Set crock pot to high.
2
Add orange juice, garlic, pepper, cumin, cayenne, jalapeno and salt to blender or food processor and blend until smooth.
3
Place chicken pieces in crock pot and pour orange juice mixture over chicken. Top with onions and potatoes.
4
Cook for 6 hours on high. Internal chicken temperature should reach 160 before serving, and the meat should fall off the bone.
.
5
Great served over rice!
1 (6 ounce) can frozen orange juice concentrate
* 2 garlic cloves
* 1/2 teaspoon pepper
* 1/2 teaspoon cumin seed
* 1/2 teaspoon cayenne
* 1 small jalapeno, seeded and diced
* 1 teaspoon salt
* 1 1/2-2 lbs chicken breasts, skinned (I substituted thighs)
* 1/2 cup onion, cut in strips
* 8 small red potatoes, scrubbed and cut in quarters
Directions
1
Set crock pot to high.
2
Add orange juice, garlic, pepper, cumin, cayenne, jalapeno and salt to blender or food processor and blend until smooth.
3
Place chicken pieces in crock pot and pour orange juice mixture over chicken. Top with onions and potatoes.
4
Cook for 6 hours on high. Internal chicken temperature should reach 160 before serving, and the meat should fall off the bone.
.
5
Great served over rice!
Turkey with Mushroom Sauce Recipe
8 Servings Prep: 10 min. Cook: 7-8 hours
Ingredients
1 boneless turkey breast (3 pounds), cut in half
2 tablespoons butter, melted
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon dried tarragon
1/8 teaspoon pepper
1 jar (4-1/2 ounces) sliced mushrooms, drained or 1 cup sliced fresh mushrooms
1/2 cup white wine or chicken broth
2 tablespoons cornstarch
1/4 cup cold water
Directions
Place the turkey, skin side up, in a 5-qt. slow cooker. Brush with butter. Sprinkle with parsley, salt, tarragon and pepper. Top with mushrooms. Pour wine over all. Cover and cook on low for 7-8 hours or until a meat thermometer reads 170°.
Remove turkey and keep warm. Skim fat from cooking juices. In a small saucepan, combine cornstarch and water until smooth. Gradually add cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey. Yield: 8 servings.
Nutritional Analysis: One serving ((prepared with reduced-fat margarine, fresh mushrooms and low-sodium broth and without salt) equals 245 calories, 10 g fat (2 g saturated fat), 106 mg cholesterol, 945 mg sodium, 3 g carbohydrate, trace fiber, 34 g protein.
Ingredients
1 boneless turkey breast (3 pounds), cut in half
2 tablespoons butter, melted
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon dried tarragon
1/8 teaspoon pepper
1 jar (4-1/2 ounces) sliced mushrooms, drained or 1 cup sliced fresh mushrooms
1/2 cup white wine or chicken broth
2 tablespoons cornstarch
1/4 cup cold water
Directions
Place the turkey, skin side up, in a 5-qt. slow cooker. Brush with butter. Sprinkle with parsley, salt, tarragon and pepper. Top with mushrooms. Pour wine over all. Cover and cook on low for 7-8 hours or until a meat thermometer reads 170°.
Remove turkey and keep warm. Skim fat from cooking juices. In a small saucepan, combine cornstarch and water until smooth. Gradually add cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey. Yield: 8 servings.
Nutritional Analysis: One serving ((prepared with reduced-fat margarine, fresh mushrooms and low-sodium broth and without salt) equals 245 calories, 10 g fat (2 g saturated fat), 106 mg cholesterol, 945 mg sodium, 3 g carbohydrate, trace fiber, 34 g protein.
Turkey Leg Pot Roast Recipe
Well-seasoned turkey legs and tender veggies make this meal ideal for a crisp fall day. Moist and satisfying, the recipe couldn't be more comforting!
3 Servings Prep: 15 min. Cook: 5 hours
Ingredients
3 medium potatoes, peeled and quartered
2 cups fresh baby carrots
2 celery ribs, cut into 2-1/2-inch pieces
1 medium onion, peeled and quartered
3 garlic cloves, peeled and quartered
1/2 cup chicken broth
3 turkey drumsticks (8 ounces each), skin removed
2 teaspoons seasoned salt
1 teaspoon dried thyme
1 teaspoon dried parsley flakes
1/4 teaspoon pepper
Directions
In a greased 5-qt. slow cooker, combine the first six ingredients. Place drumsticks over vegetables. Sprinkle with the seasoned salt, thyme, parsley and pepper. Cover; cook on low for 5 to 5-1/2 hours or until a meat thermometer reads 180°. Yield: 3 servings.
3 Servings Prep: 15 min. Cook: 5 hours
Ingredients
3 medium potatoes, peeled and quartered
2 cups fresh baby carrots
2 celery ribs, cut into 2-1/2-inch pieces
1 medium onion, peeled and quartered
3 garlic cloves, peeled and quartered
1/2 cup chicken broth
3 turkey drumsticks (8 ounces each), skin removed
2 teaspoons seasoned salt
1 teaspoon dried thyme
1 teaspoon dried parsley flakes
1/4 teaspoon pepper
Directions
In a greased 5-qt. slow cooker, combine the first six ingredients. Place drumsticks over vegetables. Sprinkle with the seasoned salt, thyme, parsley and pepper. Cover; cook on low for 5 to 5-1/2 hours or until a meat thermometer reads 180°. Yield: 3 servings.
Coffee Beef Roast
I haven't tried this one yet, but some folks in a group I belong to rave about it. So here it is:
1 chuck roast (probably about 3 lbs. mine had been frozen and I didn't note the
weight)
2 ribs celery cut into about 1" pieces
2 carrots cut into about 1" pieces
A couple of handsful of frozen green, red and yellow peppers with onions
6 cloves garlic chopped
Salt and Pepper
1 cup black coffee
2 T Worcestershire sauce
3 T red wine vinegar
1 small can mushrooms, undrained
4 oz. low-fat cream cheese (Neufchatel) softened
I put the veggies on the bottom of crock and beef on top of veggies. Added
garlic to top of roast and sprinkled on s & p. Poured on the coffee,
Worcestershire sauce and the red wine vinegar.
Crocked on high for 4 hours and then on low for 3 more hours. Removed beef and
added the mushrooms and cream cheese cut up into little bits for easier melting
into the gravy. Cooked on high for about 30 more minutes.
It was delicious, tender and flavorful! Served with steamed broccoli and
cauliflower and some homemade tomato rolls. : )
Ginger
1 chuck roast (probably about 3 lbs. mine had been frozen and I didn't note the
weight)
2 ribs celery cut into about 1" pieces
2 carrots cut into about 1" pieces
A couple of handsful of frozen green, red and yellow peppers with onions
6 cloves garlic chopped
Salt and Pepper
1 cup black coffee
2 T Worcestershire sauce
3 T red wine vinegar
1 small can mushrooms, undrained
4 oz. low-fat cream cheese (Neufchatel) softened
I put the veggies on the bottom of crock and beef on top of veggies. Added
garlic to top of roast and sprinkled on s & p. Poured on the coffee,
Worcestershire sauce and the red wine vinegar.
Crocked on high for 4 hours and then on low for 3 more hours. Removed beef and
added the mushrooms and cream cheese cut up into little bits for easier melting
into the gravy. Cooked on high for about 30 more minutes.
It was delicious, tender and flavorful! Served with steamed broccoli and
cauliflower and some homemade tomato rolls. : )
Ginger
Slow-Cooked Italian Chicken and Mushrooms
Chicken Part: Boneless - skinless thighs
Ingredients
2 pounds chicken thighs, boneless and skinless
1 tsp salt
1 tsp black pepper
4 TBLS olive oil, divided
2 cloves garlic, minced
8 ounces mushrooms, sliced
1 red pepper, sliced
1 onion, sliced thin
½ cup Marsala wine (or chicken stock)
1 can (14.5 oz) diced tomatoes, in juices
2 TBLS capers, drained
½ cup currants
2 TBLS chopped fresh basil (or 2 teaspoons dried)
2 TBLS chopped fresh parsley (or 2 teaspoons dried)
Instructions
In large sauté pan, warm 2 tablespoons oil over medium heat. Season chicken with salt and pepper. Add chicken to pan and sauté until browned, about 5 minutes. Remove chicken to slow cooker and turn pot on low. In same sauté pan, heat remaining 2 tablespoons oil. Add garlic, mushrooms, pepper slices and onion. Saute until vegetables begin to soften, about 5 – 7 minutes. Add vegetables to slow cooker. Add wine to same pan and deglaze about one minute, stirring up brown bits. Pour wine into slow cooker.
Add to slow cooker the tomatoes and juices, capers, currents, basil and parsley. Cook for 6 or 7 hours on low (or 3 hours on high), until chicken and vegetables are very tender and sauce has thickened slightly.
Makes 4 servings.
Ingredients
2 pounds chicken thighs, boneless and skinless
1 tsp salt
1 tsp black pepper
4 TBLS olive oil, divided
2 cloves garlic, minced
8 ounces mushrooms, sliced
1 red pepper, sliced
1 onion, sliced thin
½ cup Marsala wine (or chicken stock)
1 can (14.5 oz) diced tomatoes, in juices
2 TBLS capers, drained
½ cup currants
2 TBLS chopped fresh basil (or 2 teaspoons dried)
2 TBLS chopped fresh parsley (or 2 teaspoons dried)
Instructions
In large sauté pan, warm 2 tablespoons oil over medium heat. Season chicken with salt and pepper. Add chicken to pan and sauté until browned, about 5 minutes. Remove chicken to slow cooker and turn pot on low. In same sauté pan, heat remaining 2 tablespoons oil. Add garlic, mushrooms, pepper slices and onion. Saute until vegetables begin to soften, about 5 – 7 minutes. Add vegetables to slow cooker. Add wine to same pan and deglaze about one minute, stirring up brown bits. Pour wine into slow cooker.
Add to slow cooker the tomatoes and juices, capers, currents, basil and parsley. Cook for 6 or 7 hours on low (or 3 hours on high), until chicken and vegetables are very tender and sauce has thickened slightly.
Makes 4 servings.
Split Pea Soup
Ingredients
* 16 oz pkg. dried green split peas, rinsed
* 1 hambone, or 2 meaty hamhocks, or 2 c. diced ham
* 3 carrots, peeled and sliced
* 1 med. onion, chopped
* 2 stalks celery plus leaves, chopped
* 1 or 2 cloves garlic, minced
* 1 bay leaf
* 1/4 c. fresh parsley, chopped (optional)
* 1 tbsp. seasoned salt (or to taste)
* 1/2 tsp. fresh pepper
* 1 1/2 qts. hot water
Instructions
Layer ingredients in slow cooker, pour in water. DO NOT STIR. Cover and cook on high 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone. Remove bones and bay leaf. Serve garnished with croutons.
* 16 oz pkg. dried green split peas, rinsed
* 1 hambone, or 2 meaty hamhocks, or 2 c. diced ham
* 3 carrots, peeled and sliced
* 1 med. onion, chopped
* 2 stalks celery plus leaves, chopped
* 1 or 2 cloves garlic, minced
* 1 bay leaf
* 1/4 c. fresh parsley, chopped (optional)
* 1 tbsp. seasoned salt (or to taste)
* 1/2 tsp. fresh pepper
* 1 1/2 qts. hot water
Instructions
Layer ingredients in slow cooker, pour in water. DO NOT STIR. Cover and cook on high 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone. Remove bones and bay leaf. Serve garnished with croutons.
