I need help recipes.... diabetic

[hummingbird]

Okay, I have a real challenge here. DH is diabetic as am I. On his job, he has to carry his lunch with him and eat it at his post, so there is no microwave available. I need things to pack for his lunch that are diabetic friendly, easy to eat and varietal enough that it is not boring. This would include lunch, dessert and snacks. I can put dry ice in his little carry cooler, so it can be cold stuff too. Okay, ladies, put your thinking caps on!!!

[Guest Guest]

How many carbs units/grams is he allowed per meal? meat jerky has little to no carbs...good for snacks...same with peanuts and non sweetened pickles, olives, marinated mushrooms...plate of cold cuts and veggies like tomato, red peppers, cucumber, carrots, celery, etc. with a low carb dip, some stews and soups are pretty good cold, kielbassa and cheese cubes are fun but if worried about fat then substitue kielbassa with cubed turkey, chicken or pork....can also make sandwiches with multigrain bread "about 15 grams per slice" or use romaine lettuce as the "bread slice"

[Kygal]

here is a diabetic cookbook.

 

CLICK HERE TO DOWNLOAD PDF FILE

[Guest Guest]

"Light and Easy Diabetes Cuisine" by Betty Marks

Exchanges

Serves: 10 (2-muffin) servings

 

- 1 cup buttermilk

- 1 egg

- 1-1/2 tablespoons walnut oil

- 1 cup unbleached all-purpose flour

- 1/4 cup whole-wheat flour

- 1 teaspoon baking powder

- 1/2 teaspoon baking soda

- 1/4 teaspoon salt

- 6 tablespoons grated Parmesan cheese

- 1/2 teaspoon dried rosemary, crushed

 

Preheat oven to 350 degrees F. Coat 20 mini-muffin cups with

non-stick cooking spray.

 

In a small bowl, beat together buttermilk, egg and oil.

 

In a large bowl, sift together flours, baking powder, baking

soda and salt. Add 4 tablespoons of the grated cheese and the rosemary; blend. Pour buttermilk mixture into center of flour mixture and mix with a fork until blender but still lumpy.

 

Spoon mixture into muffin cups, filling empty cubs with water. Top each muffin with remaining cheese. Place in upper third of oven and bake 20 to 25 minutes, until muffins are golden.

 

Nutritional Information Per Serving: Calories: 56, 15 mg Cholesterol, 7 g Carbohydrate, 2 g Protein, 103 mg Sodium, 2 g Fat ++++ Exchanges: 1/2 Starch/Bread, 1/2 Fat

[ricardo]

Quote:

1-1/2 tablespoons walnut oil

Those of us in Stickland might have a hard time finding
walnut oil. Is there an alternative that she/we could use?


*******
This was all I could find out about it

Monounsaturated fat is preferred such as virgin olive oil
or canola oil. Polyunsaturated oils are also good such as
sunflower oil.

[logcabinmama]

Here is a good one too but you will need to have Adobe, which you can download free.

 

[logcabinmama]

Found some more.

 

 

[Guest Guest]

http://www.byjoy.com/SugarFree.html

 

 

Sugar Free Chocolate Cake

 

2 cups flour

1 cup Sugar Twin

3 Tbsp. cocoa

2 tsp. baking soda

1/2 tsp. salt (optional)

3 heaping Tbsp. salad dressing or mayonnaise

1¾ cup water

1 tsp. vanilla extract

 

Blend dry ingredients well. Add salad dressing or mayonnaise, water and vanilla extract; beat well. Pour batter into two 8 or 9" cake pans or one 13 x 9 x 2" baking pan.

 

Bake at 350° until a wooden pick inserted in center comes out clean.

 

When cool, top with sugar-free whipped topping, if desired.

 

 

 

Apple Cake

 

1 cup self-rising flour

1/2 cup butter

1 tsp. ground cinnamon

1 tsp. ground nutmeg

5/8 cup chopped walnuts

1 cup chopped raisins

1½ cups grated apple

3 eggs

1/4 cup pineapple juice

1 Tbsp. grated lime zest

 

Preheat oven to 350°. Grease one 9 x 5" loaf pan.

 

Place the flour in a bowl and mix well, then rub in the butter and stir in the cinnamon and nutmeg.

 

Stir in the walnuts, raisins, and apples. Add the grated lime rind, eggs, and juice. Beat well until thoroughly combined. Spoon the mixture into the prepared pan and smooth the top.

 

Bake at 350° for about 1¼ hours, or until the cake is well-risen and firm to the touch. Turn out and cool on wire rack. Yield: One 9 x 5" loaf pan (12 servings).

 

Chef's Note: This apple cake is sweetened with fruit juice.

 

 

 

Sugar Free Applesauce Cake

 

3 eggs

1/4 cup vegetable oil

1 cup unsweetened applesauce

1 cup frozen apple juice concentrate, thawed

2¼ cups all-purpose flour

1 Tbsp. baking soda

1 tsp. ground ginger

1½ cups ground almonds

2 Macintosh apples - peeled, cored and finely chopped

 

Apple Butter Frosting:

 

1 pkg. (8 oz.) cream cheese

3 Tbsp. unsweetened apple butter

2 Tbsp. frozen apple

juice concentrate, thawed

 

Preheat oven to 350°. Grease and flour one 9" square baking pan.

 

Beat the eggs until they drop like ribbons from the beaters. Continue beating and add the oil in a thin stream. Beat in the 1 cup applesauce and the 1 cup unsweetened apple juice concentrate.

 

Beat in the flour gradually until well blended. Add the baking soda, ground ginger, ground almonds and apples, mix to combine.

 

Pour the batter into the prepared pan and bake at 350° for about 40 minutes or until the cake tests done. Let cake cool on a rack for 15 minutes before turning out of pan. Cool completely before frosting.

 

Carefully slice the cake in half horizontally with a long serrated knife. Fill and frost with Apple Butter Frosting.

 

To Make Apple Butter Frosting:

 

Beat the cream cheese until soft and fluffy. Gradually beat in the apple butter and remaining 2 tablespoons apple juice concentrate.

 

Yield: One 9" square cake (12 servings).

 

Sugar Free Mocha Cheesecake

 

 

 

1½ cups sugar free chocolate wafer cookie crumbs

1½ cups chopped pecans

4 Tbsp. butter

3 pkgs. (8 oz. each) cream cheese, softened

1 cup brown sugar substitute

3 eggs

1 tsp. vanilla extract

4 tsp. instant espresso coffee powder

2 Tbsp. all-purpose flour

1 cup sour cream

 

Preheat oven to 400°.

 

Combine the chocolate wafer cookie crumbs, pecans and butter or margarine and mix well. Press into the bottom and 1/2 up the sides of one 9" springform pan.

 

In a large bowl, with and electric mixer on medium speed, beat together the cream cheese and brown sugar substitute until fluffy.

 

Beat in the eggs, vanilla and espresso until smooth and well blended. Approximately 2 minutes. Add the flour and sour cream and beat until smooth. Scrape filling into the prepared crust and smooth top.

 

Bake at 400° for 15 minutes then reduce oven temperature to 300° and continue baking for 25 to 30 minutes or until cheesecake is set around the edges but still jiggles slightly in the center. Let cake cool for 2 to 3 hours then refrigerate until well chilled -- approx. 6 hours or overnight.

 

One hour before serving, run a knife around the edge of the pan and remove the cake from the springform pan. Slice and serve.

 

Yield: 12 servings.

 

 

 

Sugar Free Lemon Cake Recipe

 

1/2 cup soft butter

1 cup + 2 Tbsp. self-rising flour

3/4 cup Splenda, granular

1/4 cup + 2 Tbsp. dry milk powder

2 Tbsp. whey protein

1/2 Tsp. baking soda

1/2 cup water

pinch salt

1/4 cup milk

2 tsp. grated lemon peel

1 Tbsp. lemon juice

 

Syrup:

 

3 Tbsp. Splenda, granular

3 Tbsp. Lemon Juice

Place all cake ingredients in a mixer with a paddle attachment and mix 1 minute at low speed. Scrape bowl. Mix 1 minute on medium speed.

 

Pour batter into a greased 8½" x 4½" loaf pan. Bake at 350° for 45 minutes. Remove cake from oven.

 

Combine syrup ingredients and heat mixture until warm. Using a toothpick, poke holes in the surface of the cake. Pour syrup over warm cake. Let cake cool before removing from pan.

 

 

 

[Guest Guest]

http://www.diabetic-help.com/ddmaindishrec.txt

[Guest Guest]

canning

 

http://www.camacdonald.com/lc/Cookbook/Preserves.html