13 Tasty Recipes for Diabetics
Tasty Recipes For Diabetics , moreover, the time when diabetic people didn’t have so many options of dishes to delight is gone. For some time now, cooking for people with this condition has gained new dishes and several recipes for diabetics are available today. Both savory and sweet versions have been adapted for this audience. Diabetes is a disease that often requires a specific and restrictive diet.
It requires a rigorous choice of food and, therefore, ends up limiting the culinary imagination, as recipes for diabetics can seem a little bland. But to make delicious and healthy dishes, without restrictions for diabetics, we have selected 13 recipes adapted to people who have diabetes so that you can continue to enjoy your favorite recipes!
1# SLICED LIZARD RECIPE
INGREDIENTS
- 2 and ½ clean lizard
- 2 bay leaves
- 1 beef bouillon cube
- 250g thinly sliced onion
- 100g thinly sliced green pepper
- 100g sliced tomato
- 100g chopped green onion
- salt and vinegar to taste
METHOD OF PREPARATION
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- Add the lizard, bay leaf, beef stock, salt and vinegar.
- Cover with water and cook for 1 hour.
- Wrap in cling film and plastic and place in the freezer for 1 day.
- Place the cooking broth in the fridge to separate the fat.
- Heat the broth, onion and pepper .
- Add the tomato and chives, mix and set aside.
- Serve the sliced meat along with cold sauce
2# RECIPE OF SHELLS FILLED WITH RICOTA
INGREDIENTS
- 1 packet of giant-sized shell noodles
- ½ cup of light margarine
- 1 chopped onion
- 2 crushed garlic cloves
- 2 cans of ready -to- eat tomato sauce
- Salt and pepper to taste
- 4 cups of ricotta
- 250g grated mozzarella
- 2 eggs
- 4 tablespoons of breadcrumbs
- ½ cup of chopped parsley
METHOD OF PREPARATION
- Cook the pasta al dente, drain and set aside.
- In a pan, place the margarine and fry the onion and garlic.
- Add tomato sauce and a little water.
- Season with salt and pepper to taste, and simmer for 5 minutes or until thickened.
- Reserve.
- In a bowl, combine ricotta, ricotta, grated mozzarella, eggs, flour and parsley.
- Stuff the shells with this mixture, place them in a refractory mold, one next to the other, and drizzle with the reserved sauce.
- Place in the oven to heat up and leave for approximately 5 minutes. Serve immediately
3# QUICK CORN BREAD RECIPE
INGREDIENTS
- 2 eggs (10g)
- 1 tablespoon full of light margarine (15g)
- 1 cup of skimmed milk (200 ml)
- 1 ½ cups all-purpose flour (180g)
- 1 tablespoon of baking powder (8g)
- 1 tablespoon of chopped parsley
- 1 tablespoon chopped chives
- 1 tablespoon (10g) chopped oregano
- 1 teaspoon of salt
- 100g diced smoked turkey breast
- 1 cup canned green corn, drained
- 100g diced light mozzarella
METHOD OF PREPARATION
- Place the eggs, margarine, milk and wheat flour in a mixer and beat until the dough is consistent, remove and add the baking powder, parsley , chives, oregano and salt.
- Stir again and add the smoked turkey breast, green corn and mozzarella.
- Place in medium paper cups.
- Bake in a medium oven for about 20 minutes or until golden.
- Serve immediately
4# ARABIAN PUMPKIN RECIPE
INGREDIENTS
- 1 and ½ cups of wheat grains
- 400g of minced meat
- 1 tablespoon of olive oil
- 2 minced garlic cloves
- salt to taste
- black pepper to taste
- 2 tablespoons of chopped parsley
- 300g skinless pumpkin
- 1 teaspoon of water
- 1 teaspoon cinnamon powder
- salt to sprinkle
- water to cook
METHOD OF PREPARATION
- Leave the wheat to soak overnight, then cook in plenty of water until soft, drain and set aside.
- In a pan, sauté the meat, oil and garlic over high heat, season with salt and pepper, add the parsley, pumpkin and water;
- Lower the heat, cover the pan and cook until the squash is tender.
- Sprinkle with cinnamon and arrange the wheat on a platter.
- Sprinkle a little salt and place the meat with pumpkin on top.
5# RECIPE FOR HAKE WITH CAPERS WITH LIGHT PAPILLOTES
INGREDIENTS
- 2 hake fillets (200g)
- Salt and black pepper to taste
- ½ onion in slices
- 2 teaspoons capers
- 1 teaspoon of rosemary
- 2 teaspoons of olive oil
- juice of ½ lemon
- enough parchment paper to make the papillotes
METHOD OF PREPARATION
- Preheat the oven to medium temperature (10 degrees).
- Season the fillets with salt, pepper, lemon juice and set aside.
- In the center of a sheet of parchment paper, place 1 fillet, half the onion rings, half the capers and rosemary.
- Close the paper, forming an envelope, and pinch the ends well so the liquid does not leak (this procedure is called papillotes).
- Repeat the operation with another fillet.
- Place the pieces of paper on a baking sheet and bake for 10 minutes.
- Remove from the oven, add the oil and serve immediately.
6# FIT TAPIOCA PIE RECIPE
INGREDIENTS
- 4 eggs
- 8 tablespoons of hydrated tapioca gum
- 4 tablespoons of light cottage cheese
- salt to taste
FILLING
- 2 cups cooked and shredded chicken
- 1 chopped seedless tomato
- salt, pepper and chopped parsley to taste
METHOD OF PREPARATION
- For the filling, mix the ingredients and distribute between 8 cupcake pans lined with paper cups.
- In a bowl, mix the eggs, starch, curd and salt with a wire whisk.
- Fill the molds with stuffing and with the egg and starch mixture.
- Put it in a shape and take it to the preheated medium oven for 30 minutes or until golden.
- Unmold and serve
7# HAWAII CHICKEN RECIPE
INGREDIENTS
- 4 cups cooked and shredded chicken breast
- 1 red pepper, diced
- 2 tablespoons chopped mint
- 2 tablespoons of light mayonnaise
- 1 lemon juice
- Salt and black pepper to taste
- 1 peeled ripe pearl pineapple
- 12 lettuce leaves
- mint leaves to decorate
METHOD OF PREPARATION
- In a bowl, place the chicken, peppers, mint mayonnaise, lemon juice, salt and pepper.
- Refrigerate for 30 minutes.
- Cut some pineapple slices for decoration.
- Remove the core and cut the rest into cubes.
- Mix the salad and return to the fridge.
- Arrange the lettuce leaves on a plate and place the pineapple slices on top.
- Arrange the salad on top, and garnish with mint leaves.
8# DIET LEMON CAKE RECIPE
INGREDIENTS
- 4 eggs (whites and yolks separated)
- 2 tablespoons of margarine
- 1 cup oven and stovetop sweetener
- 1 tablespoon of lemon zest
- 1 and ½ cup cornstarch
- 1 tablespoon of baking powder
ROOF
- 1 tablespoon of lemon juice
- 1 tablespoon of fructose powder
METHOD OF PREPARATION
- In a mixer, beat the egg whites and set aside.
- Still in the mixer, in another bowl, beat the yolks with the zest.
- Add the cornstarch and beat to mix.
- Mix the yeast and the egg whites gently with a spoon.
- In a 22cm diameter, medium hole pan, bake in a preheated medium oven for 30 minutes.
- In a bowl, mix the frosting ingredients and spread over the still warm cake.
9# FESTIVE ROCAMBOLE RECIPE
INGREDIENTS
- 4 eggs (whites and yolks separated)
- 4 tablespoons powdered oven and stovetop sweetener
- 6 tablespoons of wheat flour
- 1/2 cup (tea) dietetic dulce de leche
- Margarine and wheat flour for greasing
METHOD OF PREPARATION
- In the mixer, beat the egg whites, add the yolks, sweetener and flour, beating after each addition.
- Place in a 15cm x 20cm form, greased and infarinhada.
- Bake in preheated oven for 15 minutes, or until a toothpick inserted comes out clean.
- Remove from the oven and unmold onto a damp napkin.
- Spread the dulce de leche and where equal to the rocambole.
10# DIET FLUFFY TOWEL RECIPE
INGREDIENTS
- 4 eggs (whites and yolks separated)
- 5 tablespoons of butter
- 12 tablespoons of culinary sweetener
- 1 cup(s) skimmed milk
- 2 and 12 cups (tea) of wheat flour
- 1 tablespoon of chemical baking powder
- butter and wheat flour for greasing
SYRUP
- 1 cup(s) skimmed milk
- 3 tablespoons of culinary sweetener
- 1/2 as freshly grated
METHOD OF PREPARATION
- In a blender, beat the yolks, butter, sweetener and milk for 2 minutes.
- Transfer to a bowl and add the flour and baking powder until a homogeneous mass is formed.
- Add the beaten egg whites and mix lightly with a spoon.
- Pour into a greased and floured 22cm x 30cm pan and bake in a preheated medium oven for 30 minutes or until lightly browned.
- For the syrup, take all the ingredients to the fire for 3 minutes after boiling.
- Let cool and spread over the cake.
- Cut into pieces and refrigerate for 2 hours before serving.
11# DIET STRAWBERRY MUSSE CAKE RECIPE
INGREDIENTS
- 7 eggs
- 1 and ½ cups oven and stovetop sweetener
- 2 cups of flour (wheat)
- 1/2 cup (tea) hot water
- 1 tablespoon of baking powder
- margarine and wheat flour for greasing
- strawberries to decorate
FILLING
- 2 cans of light cream
- 2 packets of diet strawberry gelatin
- 3 tablespoons oven and stovetop sweetener
- 1 and ½ cups of chopped strawberry
ROOF
- 2 cups fresh cream (cold)
- 4 tablespoons oven and stovetop sweetener
METHOD OF PREPARATION
- For the filling, heat the cream and dissolve the gelatin and sweetener.
- Add the strawberries and place in the fridge for 30 minutes.
- In the mixer, for the dough, beat the eggs with the sweetener until pale, add the flour and, without stopping beating, add the hot water.
- Mix the yeast, pour into a greased 22cm diameter pan and bake in a preheated medium oven for 30 minutes.
- Let cool, unmold and fill with Mousse.
- For the frosting, beat the cream with the sweetener in the mixer until it becomes whipped cream, cover the cake and decorate with the strawberries.
- Place in the fridge for 2 hours.
12# PAÇOCA DIET RECIPE
INGREDIENTS
- 2 cups peanuts (roasted)
- 1 and ½ cups coarse cornmeal
- 1 cup (tea) sweetener
- 1 pinch of salt
- 5 tablespoons of skim milk (approximately)
METHOD OF PREPARATION
- Remove the skin of the peanut and mix with the other ingredients, except the milk.
- Blend everything in the blender, pressing the pulse key, until very thin.
- In a bowl, place the dry mixture and add the milk, mixing well until a homogeneous mass is formed, if necessary add more milk.
- Model in small pie tins, making the pieces, one by one.
- Unmold and serve.
13# DIET MUSSE AND NUTS OF MUSSE RECIPE
INGREDIENTS
- 1 packet unflavored gelatin powder
- 4 tablespoons of water
- 1 glass of diet dulce de leche (260g)
- 1 can of sour cream
- 1 cup of chopped walnuts
- 3 egg whites
- 3 tablespoons oven and stovetop sweetener
- walnuts to decorate
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METHOD OF PREPARATION
- Dissolve the gelatin in the water.
- Wait 5 minutes and, in a pan, bring to a low heat to melt.
- Put it in the blender and beat with the dulce de leche, the cream and the nuts.
- Transfer to a bowl and set aside.
- In the mixer, beat the egg whites, add the sweetener, beat a little more to mix and add delicately to the cream in the bowl.
- Pour into individual bowls and place in the fridge for 3 hours.
- Decorate with walnuts and serve.