The Best Diabetes Cookbook

ISBN 13: 9780778800507

The Best Diabetes Cookbook

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9780778800507: The Best Diabetes Cookbook
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Over 16 millions Americans are living with diabetes. Diet and not enough exercise are contributors to developing the disease. Adopting a healthier lifestyle can greatly lower the risk of developing diabetes. If you have been diagnosed with diabetes, careful meal planning is key to managing the disease.

The Best Diabetes Cookbook makes healthy cooking and eating a breeze -- and that's a major step in taking control of diabetes. Here you'll find lots of interesting recipes for tasty dishes that can be easily incorporated into meal plans. The Best Diabetes Cookbook offers everything from appetizers to family meals, company foods and delicious desserts that everyone can enjoy, whether they are affected by diabetes or not.

Managing diabetes doesn't have to mean eating uninteresting food for the rest of your life. Start cooking with The Best Diabetes Cookbook and you'll be amazed at the wonderful flavors you can savor while following your meal plan.

Hear are some recipes which will make meal planning and preparation a delight: Rotini with Tomatoes, Black Olives and Goat Cheese; Potato Corn Chowder; Salmon with Pesto; Chicken Kabobs with Ginger Lemon Marinade; Hoisin Beef; Chocolate Coffee Tiramisu; and Mango Blueberry Strudel.

The Best Diabetes Cookbook features:

  • nearly 150 diabetes-suitable recipes
  • 16 pages of color photography
  • Exchange Lists for Meal Planning©
  • Complete nutritional information
  • Diabetes management advice

"synopsis" may belong to another edition of this title.

About the Author:

Katherine E. Younker, MBA, RD is a Certified Diabetes Educator and has worked with several Diabetes organizations over the years.

Excerpt. Reprinted by permission. All rights reserved.:

Chicken with Leeks, Sweet Potatoes and Dates

Serves 4
Preheat oven to 400°F (200°C)

4 chicken breasts or legs All-purpose flour for dusting 1 tbsp (15 mL) margarine 2 tsp (10 mL) crushed garlic 2 cups (500 mL) chopped leeks 2 cups (500 mL) chopped peeled sweet potatoes 1 1/2 cups(375 mL) chicken stock 1/2 cup (75 mL) white wine 1/2 tsp (2 mL) cinnamon 1/2 tsp (2 mL) ground ginger 1/2 cup (125 mL) chopped dates

  1. Dust chicken with flour. In nonstick skillet sprayed with nonstick vegetable spray, brown chicken on both sides, approximately 10 minutes. Place in baking dish.

  2. In the same skillet, melt margarine, sauté garlic, leeks and potatoes until softened, approximately 10 minutes, stirring constantly. Add chicken stock, wine, cinnamon and ginger; cover and simmer for 10 minutes. Stir in dates.

  3. Pour sauce over chicken; bake for 20 to 30 minutes, basting occasionally, or until chicken is no longer pink inside and juices run clear when chicken is pierced. Remove skin before eating.

TIPS

  • If leeks are unavailable, use the same measurement of sliced onions.

  • Dried apricots or raisins can replace the dates, or use a combination.

  • If using a food processor to chop the dates, oil the blade first to avoid sticking.

  • To complete this meal, serve with a garden or spinach salad and low-fat dressing such as Herb Vinaigrette (page 156).

  • Sweet potatoes ensure this recipes provides 240% for vitamin A and 59% DV for vitamin E.

ANALYSIS PER SERVING

2 Starch
4 Vegetable
1 Lean Meat

Calories -- 362
Carbohydrates -- 55g
Fiber -- 7g
Protein -- 22g
Fat, total -- 5g
Fat, saturated -- 1g
Sodium -- 591mg
Cholesterol -- 46mg

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