Diabetes Menu

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www.diabetes-diet-menu.com When you are searching for diabetes 2 recipes to include in your diabetes type 2 meal plan, you likely are considering including options designed for a diabetes menu or insulin meal plan in your list of dishes. In many

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I just found out I have diabetes and I was wondering if anyone had any recipes that I can have with this or know of any sites where I can get some or even a free cookbook with them?

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When at risk of diabetes dietary options may start to seem very restrictive. Controlling what you eat to such an extent with monitoring, as well as elimination or reduction of, broad areas of your diet can leave food a seemingly rather bleak prospect. However, there are ways of creating tasty meals easily without too much stress.

There are many good diabetic recipes available on the internet. Most normal meals can be adapted to a diabetic diet, so there is really very little to worry about. Today there is a vast array of foods on offer to help cater for all sorts of dietary needs and thanks to this health-food industry being a diabetic is now easier than ever. If you are cooking for yourself there are a few things to bear in mind when preparing food.

It is better to eat several small meals than to fill up on single larger portions. Eating six times a day instead of three can be beneficial, allowing the body to handle the nutritional intake better. It is also important to control sugar sources to minimize the risk of developing diabetes. Remember that a huge number of things do contain sugar, so it is important to be careful what you are eating. Processed carbohydrates are particularly bad for those at risk of diabetes.

Always check any food you buy that is pre-prepared. This could be an entire pre-cooked meal, or simply a pasta sauce. A large amount of prepared foods now have added sugar, so when shopping for recipe ingredients always check the ingredients label and nutritional information on the packaging.

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my dad just found out he has type 2 diabetes and i dont really know anything about it. its hard to cook for him.
if you guys have anything to recomend i would really apreciate it!
thnx!

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My family has to change our diet. So any answers or suggestions will be greatly appreciated.

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www.americandiabetes.com American Diabetes Services offers a “Daily Living With Diabetes” e-Newsletter as a resource to stay updated with the most recent news and information about living with diabetes. The daily e-Newsletter is free and features news, tips, expert advice and gourmet diabetes recipes to help you adjust to your new lifestyle. Sign up for the Free “Daily Living With Diabetes” e-Newsletter at http today.

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When you are diabetic you are not restricted by the myths of ‘no sugar’ ‘no carbohydrates’ and so on. Rather you need to make sure that you have a healthy balanced diet. The best way of doing this is to cook your own food using special diabetic recipes, and to bear in mind some simple tips and advice when cooking.

When you are diabetic you should try to eat regular meals each day. This means never skipping a meal, including breakfast. This helps to control blood sugar levels as well as your appetite. Each meal should include starchy carbohydrates which is also a way in which to control your blood sugar levels.

As well as regular meals, you should try to avoid fats and eat more fruit and vegetables. Fruit is a great snack choice in between meals, and you should try to keep your portions up to at least five servings a day. This is easy to do when using it as a dessert, using bigger portions of vegetables with main meals, or eating fruit at breakfast. In the case of fats, you should always choose low fat products where available, and grill or steam foods instead of frying.

Your weekly diet should also include portions of oily fish, ideally two per week. This helps to protect against heart disease due to the presence of omega 3 fats. Sugar can be avoided by cutting out sugary drinks and leaving it out of recipes where appropriate. These are just a few tips for eating well, and are all incorporated into diabetic recipes that you find on the internet. You can still enjoy tasty meals by following these ideas, so find some recipes that you enjoy to cook.

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I am gaining too much weight too fast (started out at 145, am now 215 and have 7 weeks to go) and am really interested in eating healthier, or maybe losing some of the extra weight without hurting the baby. I understand that crash dieting, or any other type of dieting is a bad idea, and just want to change the way I eat to being healthier and see if that changes anything.
My mom suggested looking up gestational diabetes and following those guidelines, but I can’t find any recipes. Allrecipes.com has a diabetes section of healthy recipes that are safe for people with diabetes. Is that basically the same thing and is it ok to cook and eat off of that? Thanks so much for any info!

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Following is a simple, easy, and economical menu that is perfect for busy cooks.  It is also a meal that diabetics as well as the whole family can enjoy.  Turkey and Broccoli Supreme Casserole serves as the entree, Belgian carrots add color and flavor as well as great nutrition.  Gelatin Buffet Salad can be made ahead to cut back on kitchen time when the cook is on a busy schedule.  And Apple Pecan Cookies will please the youngsters as well as the adults.  The cookies can also be made ahead.  What a perfect time to get the kids in the kitchen and let them help make the cookies.  The turkey casserole is a good way to use leftover turkey or chicken making this meal even more economical.

TURKEY AND BROCCOLI SUPREME

4 cups cubed cooked turkey

1 can (10 3/4 oz) low-fat condensed cream of chicken soup, undiluted

1 pkg (10-oz) frozen broccoli florets, thawed and drained

1 pkg (6.9-oz) chicken-flavored rice mix

1 1/3 cups low-fat milk

1 cup chicken broth

1 cup chopped celery

1 can (8-oz) sliced water chestnuts, drained

3/4 cup mayonnaise

1/2 cup chopped onion

Preheat oven to 325 degrees.

In a large mixing bowl, combine all the ingredients.  Mix well.  Transfer mixture to a 3-quart casserole dish that has been sprayed with non-stick cooking spray.  Cover and bake 1 hour.  Uncover; bake 15-20 minutes longer or until rice is tender.

8 servings;  Per serving, 268 calories, 32 g carbs, 28 g protein

BELGIAN CARROTS

1 lb carrots, thinly sliced

2 tbsp chopped onion

1/4 cup unsalted butter

1 tsp Splenda

1/4 cup chopped parsley

salt & pepper to taste

Clean carrots and slice thinly.  In a small saucepan on medium-high heat, brown onion slightly.  Add remaining ingredients, except the parsley,  to the onion in saucepan.  Cover with a tight fitting lid and cook over low heat for 15 to 20 minutes.  Remove from heat and sprinkle with parsley before serving. 

GELATIN BUFFET SALAD

2 small boxes or 1 large box flavored sugar-free gelatin

2 cups boiling water

8 ice cubes

20 oz can crushed pineapple in its own juice, drain and save juice

1 pkg Dream Whip topping mix

8-oz cream cheese, softened

1 cup unsweetened pineapple juice

3/4 cup Splenda

3 tbsp flour

3 eggs, beaten

1 tbsp lemon juice

grated low-fat cheddar cheese

For first layer:  Add gelatin to boiling water and stir until dissolved.  Add ice cubes and pineapple.  Mix well and chill until set. 

APPLE-PECAN COOKIES

3/4 cup butter, softened

1 cup Splenda, granulated

2 tsps freshly grated lemon peel

2 tsps molasses

2 large eggs

1/2 cup unsweetened applesauce

1/3 cup frozen apple juice concentrate, thawed

1 3/4 cups all-purpose flour

2/3 cup old-fashioned oats

1 tsp baking soda

1 1/2 tsps ground cinnamon

1/8 tsp ground nutmeg

1 cup diced fresh apples

1/2 cup chopped pecans

Preheat oven to 325 degrees.  Lightly spray cookie sheets with vegetable cooking spray.

In a large mixing bowl, beat butter, Splenda, lemon peel, and molasses on high speed with an electric mixer for 1 minute.  Add eggs, one at a time, beating just until yellow disappears after each addition.  Combine applesauce and apple juice concentrate; set aside.  In a medium mixing bowl, combine flour, oats, soda, cinnamon, and nutmeg.  Gradually add to butter mixture alternately with applesauce mixture, beginning and ending with the flour mixture, beating at low speed until blended after each addition.  Stir in apples and pecans.  Drop by tablespoonfuls, 1 1/2 inches apart, onto the prepared cookie sheets.  Bake 10 to 12 minutes until lightly browned.  Cool on wire racks.  Store in airtight container.

Note:  This recipe is modified from a Splenda cookbook.

Enjoy!

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