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DIABETIC RECIPES
If you have any crock pot recipes suitable for diabetics, please post them in this thread.
Thanks!
Thanks!
Asian Chicken Legs Recipe
Nutrition Facts
Amount Per Serving
Calories 352
Total Fat 7g
Saturated Fat 2g
Cholesterol 139mg
Sodium 1389mg
Total Carbohydrates 41g
Dietary Fiber 3g
Protein 40g
Active Time: 10 minutes
Total Time: 8 hours
Yield: 4 servings
INGREDIENTS
4 each chicken drumsticks and thighs (about 2 1/4 lb), skin removed
1 can (15 oz) whole baby corn, drained, each ear cut in half crosswise
1 can (8 oz) sliced water chestnuts, drained
1 medium red bell pepper, cut in strips
3/4 cup bottled stir-fry sauce, preferably Korean-style
1/2 cup chopped onion
4 strips (about 3 x 1 in. each) fresh orange peel
1 tsp grated fresh ginger
Garnish: sliced scallions and chopped unsalted, roasted
cashew nuts
PREPARATION
1. Mix all ingredients in a 3-qt or larger slow-cooker. Cover and cook on high 4 hours or on low 7 to 9 hours, until chicken is tender.
2. Carefully lift chicken (it’s fall-off-the-bone tender) onto serving platter. Top with the sauce and vegetables. Sprinkle with scallions and cashews.
Amount Per Serving
Calories 352
Total Fat 7g
Saturated Fat 2g
Cholesterol 139mg
Sodium 1389mg
Total Carbohydrates 41g
Dietary Fiber 3g
Protein 40g
Active Time: 10 minutes
Total Time: 8 hours
Yield: 4 servings
INGREDIENTS
4 each chicken drumsticks and thighs (about 2 1/4 lb), skin removed
1 can (15 oz) whole baby corn, drained, each ear cut in half crosswise
1 can (8 oz) sliced water chestnuts, drained
1 medium red bell pepper, cut in strips
3/4 cup bottled stir-fry sauce, preferably Korean-style
1/2 cup chopped onion
4 strips (about 3 x 1 in. each) fresh orange peel
1 tsp grated fresh ginger
Garnish: sliced scallions and chopped unsalted, roasted
cashew nuts
PREPARATION
1. Mix all ingredients in a 3-qt or larger slow-cooker. Cover and cook on high 4 hours or on low 7 to 9 hours, until chicken is tender.
2. Carefully lift chicken (it’s fall-off-the-bone tender) onto serving platter. Top with the sauce and vegetables. Sprinkle with scallions and cashews.
Greek Lamb, Artichoke and Onion Stew
Nutrition Facts
Amount Per Serving
Calories 320
Total Fat 11g
Saturated Fat 4g
Cholesterol 100mg
Sodium 639mg
Total Carbohydrates 23g
Dietary Fiber 4g
Protein 34g
Active Time: 20 minutes
Total Time: 10 hours
Yield: 6 servings
INGREDIENTS
2-lb lean lamb shoulder, cut in 1-in. chunks
12 medium boiling onions (about 11⁄2 lb), peeled and halved lengthwise
2 cups canned tomato purée
1 cup dry red wine
3 Tbsp red-wine vinegar
2 Tbsp minced garlic
1 cinnamon stick
1⁄2 tsp salt
1⁄2 tsp pepper
1⁄2 tsp sugar
1⁄4 tsp ground allspice
1⁄4 tsp cumin
1⁄4 tsp dried oregano
1 can (14 oz) artichoke hearts, drained and quartered
1⁄2 cup chopped parsley
Toppings: chopped walnuts and crumbled feta cheese
(optional)
PREPARATION
1. Mix ingredients except artichoke hearts and parsley in a 4-qt or larger slow-cooker. Cover and cook on low 8 to 10 hours or until lamb and onions are tender. 2. Stir in artichoke hearts and parsley. Cover and let stand 2 minutes or until artichokes are hot. Remove cinnamon stick. Serve sprinkled with walnuts and feta cheese.
Amount Per Serving
Calories 320
Total Fat 11g
Saturated Fat 4g
Cholesterol 100mg
Sodium 639mg
Total Carbohydrates 23g
Dietary Fiber 4g
Protein 34g
Active Time: 20 minutes
Total Time: 10 hours
Yield: 6 servings
INGREDIENTS
2-lb lean lamb shoulder, cut in 1-in. chunks
12 medium boiling onions (about 11⁄2 lb), peeled and halved lengthwise
2 cups canned tomato purée
1 cup dry red wine
3 Tbsp red-wine vinegar
2 Tbsp minced garlic
1 cinnamon stick
1⁄2 tsp salt
1⁄2 tsp pepper
1⁄2 tsp sugar
1⁄4 tsp ground allspice
1⁄4 tsp cumin
1⁄4 tsp dried oregano
1 can (14 oz) artichoke hearts, drained and quartered
1⁄2 cup chopped parsley
Toppings: chopped walnuts and crumbled feta cheese
(optional)
PREPARATION
1. Mix ingredients except artichoke hearts and parsley in a 4-qt or larger slow-cooker. Cover and cook on low 8 to 10 hours or until lamb and onions are tender. 2. Stir in artichoke hearts and parsley. Cover and let stand 2 minutes or until artichokes are hot. Remove cinnamon stick. Serve sprinkled with walnuts and feta cheese.
Creamy Succotash Chicken
Nutrition Facts
Amount Per Serving
Calories 378
Total Fat 10g
Saturated Fat 3g
Cholesterol 115mg
Sodium 673mg
Total Carbohydrates 39g
Dietary Fiber 6g
Protein 34g
Active Time: 10 minutes
Total Time: 7 hours
Yield: 4 servings
INGREDIENTS
Creamy Succotash
1 lb skinless, boneless chicken thighs, fat trimmed, cut in 11/2-in chunks
11/2 cups each frozen corn and frozen baby lima beans
1 can (10 3/4 oz) 30% less sodium condensed cream of chicken soup
1/2 cup each diced ham, diced red bell pepper and milk
1/4 cup chopped white part of scallion
1/2 tsp dried thyme
1/8 tsp ground red pepper
Garnish with snipped chives
PREPARATION
1. Mix ingredients in a 3-qt or larger slow-cooker.
2. Cover and cook on low 4 to 7 hours until chicken and vegetables (if any) are tender.
3. Garnish servings, if desired, and serve with suggested accompaniments.
Amount Per Serving
Calories 378
Total Fat 10g
Saturated Fat 3g
Cholesterol 115mg
Sodium 673mg
Total Carbohydrates 39g
Dietary Fiber 6g
Protein 34g
Active Time: 10 minutes
Total Time: 7 hours
Yield: 4 servings
INGREDIENTS
Creamy Succotash
1 lb skinless, boneless chicken thighs, fat trimmed, cut in 11/2-in chunks
11/2 cups each frozen corn and frozen baby lima beans
1 can (10 3/4 oz) 30% less sodium condensed cream of chicken soup
1/2 cup each diced ham, diced red bell pepper and milk
1/4 cup chopped white part of scallion
1/2 tsp dried thyme
1/8 tsp ground red pepper
Garnish with snipped chives
PREPARATION
1. Mix ingredients in a 3-qt or larger slow-cooker.
2. Cover and cook on low 4 to 7 hours until chicken and vegetables (if any) are tender.
3. Garnish servings, if desired, and serve with suggested accompaniments.
Lasagna with Chicken Sausage
Nutrition Facts
Amount Per Serving
Calories 523
Total Fat 27g
Saturated Fat 13g
Cholesterol 96mg
Sodium 1411mg
Total Carbohydrates 38g
Dietary Fiber 2g
Protein 35g
Active Time: 20 minutes
Total Time: 5 hours 30 minutes
Yield: 8 servings
INGREDIENTS
1 jar (26 oz) marinara sauce
1 pkg (12 oz) fully cooked Italian-style chicken sausage links, diced
1 tub (32 oz) part-skim ricotta cheese
1 pkg (8 oz) shredded part-skim mozzarella cheese (2 cups)
3⁄4 cup grated Parmesan cheese
2 tsp minced garlic
1 tsp dried Italian seasoning
1 box (8 oz) no-cook (oven-ready) lasagna noodles
PREPARATION
1. Have ready a 5-qt or larger slow-cooker. Mix marinara sauce, sausage and 1⁄2 cup water in a medium bowl. In another medium bowl, mix ricotta, 11⁄2 cups mozzarella, 1⁄2 cup Parmesan, the garlic and Italian seasoning.
2. Spread 1⁄4 the sauce mixture over bottom of cooker. Top with 1⁄3 the noodles, breaking noodles and overlapping as needed. Spread with 1⁄3 the cheese mixture, covering noodles completely. Repeat sauce, noodle and cheese layers twice. Spread remaining sauce mixture on top.
3. Cover and cook on low 5 hours, or until noodles are tender.
4. Sprinkle with remaining 1⁄2 cup mozzarella and 1⁄4 cup Parmesan. Cover and let stand 10 minutes to melt cheese.
Serve with extra marinara sauce, if desired.
Amount Per Serving
Calories 523
Total Fat 27g
Saturated Fat 13g
Cholesterol 96mg
Sodium 1411mg
Total Carbohydrates 38g
Dietary Fiber 2g
Protein 35g
Active Time: 20 minutes
Total Time: 5 hours 30 minutes
Yield: 8 servings
INGREDIENTS
1 jar (26 oz) marinara sauce
1 pkg (12 oz) fully cooked Italian-style chicken sausage links, diced
1 tub (32 oz) part-skim ricotta cheese
1 pkg (8 oz) shredded part-skim mozzarella cheese (2 cups)
3⁄4 cup grated Parmesan cheese
2 tsp minced garlic
1 tsp dried Italian seasoning
1 box (8 oz) no-cook (oven-ready) lasagna noodles
PREPARATION
1. Have ready a 5-qt or larger slow-cooker. Mix marinara sauce, sausage and 1⁄2 cup water in a medium bowl. In another medium bowl, mix ricotta, 11⁄2 cups mozzarella, 1⁄2 cup Parmesan, the garlic and Italian seasoning.
2. Spread 1⁄4 the sauce mixture over bottom of cooker. Top with 1⁄3 the noodles, breaking noodles and overlapping as needed. Spread with 1⁄3 the cheese mixture, covering noodles completely. Repeat sauce, noodle and cheese layers twice. Spread remaining sauce mixture on top.
3. Cover and cook on low 5 hours, or until noodles are tender.
4. Sprinkle with remaining 1⁄2 cup mozzarella and 1⁄4 cup Parmesan. Cover and let stand 10 minutes to melt cheese.
Serve with extra marinara sauce, if desired.
Chicken & Vegetables with Creamy Mustard-Herb Sauc
Nutrition Facts
Amount Per Serving
Calories 362
Total Fat 9g
Saturated Fat 2g
Cholesterol 133mg
Sodium 769mg
Total Carbohydrates 31g
Dietary Fiber 4g
Protein 36g
Active Time: 15 minutes
Total Time: 8 hours
Yield: 4 servings
INGREDIENTS
1 can (10 3/4 oz) condensed cream of chicken soup with herbs
2 leeks (about 8 oz), white and light green parts thinly sliced (1 1/2 cups), rinsed, or 1 1/2 cups sliced scallions
4 whole chicken legs (about 2 1/2 lb), skin removed
4 medium new potatoes (about 12 oz), cut in 1 1/2-in. chunks
8 oz baby carrots (1 1/4 cups)
1 Tbsp Dijon mustard
2 Tbsp each snipped dill and sliced scallion
PREPARATION
1. Stir soup and leeks in a 3 1/2-qt or larger slow-cooker until blended. Add chicken, potatoes and carrots; stir to mix and coat.
2. Cover and cook on low 7 to 9 hours or until chicken, potatoes and carrots are tender when pierced.
3. Remove chicken and vegetables to serving bowl with a slotted spoon. Add mustard to cooker; whisk until smooth. Stir in the dill and scallion; spoon over chicken and vegetables.
Amount Per Serving
Calories 362
Total Fat 9g
Saturated Fat 2g
Cholesterol 133mg
Sodium 769mg
Total Carbohydrates 31g
Dietary Fiber 4g
Protein 36g
Active Time: 15 minutes
Total Time: 8 hours
Yield: 4 servings
INGREDIENTS
1 can (10 3/4 oz) condensed cream of chicken soup with herbs
2 leeks (about 8 oz), white and light green parts thinly sliced (1 1/2 cups), rinsed, or 1 1/2 cups sliced scallions
4 whole chicken legs (about 2 1/2 lb), skin removed
4 medium new potatoes (about 12 oz), cut in 1 1/2-in. chunks
8 oz baby carrots (1 1/4 cups)
1 Tbsp Dijon mustard
2 Tbsp each snipped dill and sliced scallion
PREPARATION
1. Stir soup and leeks in a 3 1/2-qt or larger slow-cooker until blended. Add chicken, potatoes and carrots; stir to mix and coat.
2. Cover and cook on low 7 to 9 hours or until chicken, potatoes and carrots are tender when pierced.
3. Remove chicken and vegetables to serving bowl with a slotted spoon. Add mustard to cooker; whisk until smooth. Stir in the dill and scallion; spoon over chicken and vegetables.
Chicken with Potatoes & Olives
Nutrition Facts
Amount Per Serving
Calories 340
Total Fat 11g
Saturated Fat 2g
Cholesterol 123mg
Sodium 1056mg
Total Carbohydrates 26g
Dietary Fiber 4g
Protein 35g
Active Time: 10 minutes
Total Time: 8 hours 10 minutes
Yield: 6 servings
INGREDIENTS
3 large all-purpose potatoes, peeled and cut bite-size
1 large green pepper, cut in narrow strips
1 medium onion, chopped
1 can (15 oz) tomato sauce
1/2 cup dry white wine
1/2 cup pimiento-stuffed olives
11/2 Tbsp each minced garlic and olive oil
1 Tbsp tomato paste
1/2 tsp each salt and pepper
1 bay leaf, broken in half
6 each chicken drumsticks and thighs (about 3 lb), skin and excess fat removed
PREPARATION
1. Have ready a 4 1/2-qt or larger slow-cooker.
2. Put all ingredients except chicken in cooker; stir to mix. Add chicken; stir to coat.
3. Cover and cook on high 5 hours or on low 8 hours, or until chicken is cooked through and tender and potatoes can be easily pierced. Discard bay leaf.
Amount Per Serving
Calories 340
Total Fat 11g
Saturated Fat 2g
Cholesterol 123mg
Sodium 1056mg
Total Carbohydrates 26g
Dietary Fiber 4g
Protein 35g
Active Time: 10 minutes
Total Time: 8 hours 10 minutes
Yield: 6 servings
INGREDIENTS
3 large all-purpose potatoes, peeled and cut bite-size
1 large green pepper, cut in narrow strips
1 medium onion, chopped
1 can (15 oz) tomato sauce
1/2 cup dry white wine
1/2 cup pimiento-stuffed olives
11/2 Tbsp each minced garlic and olive oil
1 Tbsp tomato paste
1/2 tsp each salt and pepper
1 bay leaf, broken in half
6 each chicken drumsticks and thighs (about 3 lb), skin and excess fat removed
PREPARATION
1. Have ready a 4 1/2-qt or larger slow-cooker.
2. Put all ingredients except chicken in cooker; stir to mix. Add chicken; stir to coat.
3. Cover and cook on high 5 hours or on low 8 hours, or until chicken is cooked through and tender and potatoes can be easily pierced. Discard bay leaf.
Stuffed Cabbage with Cranberry & Tomato Sauce
Nutrition Facts
Amount Per Serving
Calories 584
Total Fat 24g
Saturated Fat 10g
Cholesterol 121mg
Sodium 821mg
Total Carbohydrates 67g
Dietary Fiber 2g
Protein 24g
Active Time: 35 minutes
Total Time: 7 hours 30 minutes
Yield: 6 servings
INGREDIENTS
11/2 lb lean ground beef
1/3 cup uncooked parboiled (converted) rice
1 large egg
3/4 tsp ground allspice
1 tsp salt
1/2 tsp pepper
12 savoy cabbage leaves (see Note)
1 can (16 oz) whole-berry cranberry sauce
1 can (14.5 oz) diced tomatoes with onion and garlic
1/2 cup raisins, preferably golden
1/3 cup packed light-brown sugar
1/4 cup fresh lemon juice
PREPARATION
1. Have ready a 5-qt or larger slow-cooker.
2. Mix first 6 ingredients in a bowl. Spoon a slightly rounded 1/4 cup of mixture on bottom center of each cabbage leaf; turn in sides and roll up.
3. Stack in cooker, seam sides down. Top with remaining ingredients. Cover and cook on low 7 hours or until cabbage is soft and meat mixture is cooked through.
Note: The crinkled leaves of savoy cabbage are quite soft and pliable, so precooking is unnecessary. Cut the hard rib from each leaf. If savoy cabbage is unavailable, freeze a head of regular green cabbage at least 24 hours. As the head thaws, the leaves should become soft and peel off easily.
Amount Per Serving
Calories 584
Total Fat 24g
Saturated Fat 10g
Cholesterol 121mg
Sodium 821mg
Total Carbohydrates 67g
Dietary Fiber 2g
Protein 24g
Active Time: 35 minutes
Total Time: 7 hours 30 minutes
Yield: 6 servings
INGREDIENTS
11/2 lb lean ground beef
1/3 cup uncooked parboiled (converted) rice
1 large egg
3/4 tsp ground allspice
1 tsp salt
1/2 tsp pepper
12 savoy cabbage leaves (see Note)
1 can (16 oz) whole-berry cranberry sauce
1 can (14.5 oz) diced tomatoes with onion and garlic
1/2 cup raisins, preferably golden
1/3 cup packed light-brown sugar
1/4 cup fresh lemon juice
PREPARATION
1. Have ready a 5-qt or larger slow-cooker.
2. Mix first 6 ingredients in a bowl. Spoon a slightly rounded 1/4 cup of mixture on bottom center of each cabbage leaf; turn in sides and roll up.
3. Stack in cooker, seam sides down. Top with remaining ingredients. Cover and cook on low 7 hours or until cabbage is soft and meat mixture is cooked through.
Note: The crinkled leaves of savoy cabbage are quite soft and pliable, so precooking is unnecessary. Cut the hard rib from each leaf. If savoy cabbage is unavailable, freeze a head of regular green cabbage at least 24 hours. As the head thaws, the leaves should become soft and peel off easily.
New England Seafood Chowder
Nutrition Facts
Amount Per Serving
Calories 250
Total Fat 7g
Saturated Fat 2g
Cholesterol 88mg
Sodium 628mg
Total Carbohydrates 28g
Dietary Fiber 3g
Protein 20g
Active Time: 15 minutes
Total Time: 8 hours
Yield: 1 3 /2-qt Slow-Cooker
INGREDIENTS
2 leeks, halved lengthwise and thinly sliced (white & light green only)
8 oz red new potatoes, cut in eighths
1 1/2 cups fresh corn or 1 can (11 oz) corn niblets, drained
1 can (10 oz) condensed cream of celery soup
1 1/2 cups water
1 bay leaf
1/4 tsp dried thyme
1/8 tsp ground red pepper (cayenne)
8 oz cod fillets, cut into 1-in. chunks
8 oz raw large shrimp, peeled
1 cup milk
4 slices precooked bacon (from a 2.1-oz box)
PREPARATION
1. Place leeks, potatoes and corn in a 3 1/2-qt or larger slow-cooker. Add soup, water, bay leaf, thyme and cayenne; mix gently.
2. Cover and cook on low 6 to 8 hours until potatoes are tender. Add seafood about 15 minutes before serving; heat until fish is just cooked through. Stir in milk; remove bay leaf. Remove from heat.
3. Heat bacon as package directs; crumble over bowls of chowder
Amount Per Serving
Calories 250
Total Fat 7g
Saturated Fat 2g
Cholesterol 88mg
Sodium 628mg
Total Carbohydrates 28g
Dietary Fiber 3g
Protein 20g
Active Time: 15 minutes
Total Time: 8 hours
Yield: 1 3 /2-qt Slow-Cooker
INGREDIENTS
2 leeks, halved lengthwise and thinly sliced (white & light green only)
8 oz red new potatoes, cut in eighths
1 1/2 cups fresh corn or 1 can (11 oz) corn niblets, drained
1 can (10 oz) condensed cream of celery soup
1 1/2 cups water
1 bay leaf
1/4 tsp dried thyme
1/8 tsp ground red pepper (cayenne)
8 oz cod fillets, cut into 1-in. chunks
8 oz raw large shrimp, peeled
1 cup milk
4 slices precooked bacon (from a 2.1-oz box)
PREPARATION
1. Place leeks, potatoes and corn in a 3 1/2-qt or larger slow-cooker. Add soup, water, bay leaf, thyme and cayenne; mix gently.
2. Cover and cook on low 6 to 8 hours until potatoes are tender. Add seafood about 15 minutes before serving; heat until fish is just cooked through. Stir in milk; remove bay leaf. Remove from heat.
3. Heat bacon as package directs; crumble over bowls of chowder
