My 80-year old grandmother is a diabetic. What are some tasty foods I can make her that will refrigerate well?She's somewhat picky, and hates cooking. Normally, she lives off of frozen dinners, bread, and chocolate. It isn't a very healthy diet and I was wondering what are some easy-to make diabetic-friendly dinners?
Thank you :)
Helpful answer below
-msjantastic
When people are told they have this they are trained in how to eat and what to eat. They give classes once a year and is paid by insurance. Can take more classes if you want to pay for them. There is tons of sites for recipes and ideas. WEBMD would be one. Also where ever her supplies are being sent from could give you ideas and mine also sent a recipe-book the first time I ordered supplies. Since Ganny is picky it is best you do your own searching since you would have an idea as to what she would like.
-sxcbabii_92
CABBAGE ROLL (DIABETIC)
1 large cabbage leaf
3 oz. browned ground beef, drained
2 onion slices, minced
1 tablespoon green pepper, minced
salt and pepper, to taste
1 tsp. diabetic ketchup or tomato sauce
Brown beef, onion and green pepper. Stir in seasonings, mixing well. Place mixture in cabbage leaf. Roll until mixture is completely covered and pin with a toothpick. Place in dish and bake at 350°F until cabbage is well cooked.
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DIABETIC MACARONI AND CHEESE
1/4 lb. elbow macaroni
salt
1/4 c. grated onion
2 tbsp. butter
1 tbsp. flour
1/8 tsp. dry mustard
1/8 tsp. celery salt
Dash black pepper
1 c. skim milk
1/4 lb. American cheese, cubed or grated
Fresh bread crumbs made from 1 slice bread
In a large amount of boiling, salted water, cook macaroni according to package directions; drain.
In a medium saucepan, sauté onion in butter, stir in flour, mustard, celery salt, 1/4 teaspoon salt and pepper.
Stir in milk, cook while constantly stirring to prevent sticking, until thickened and smooth.
Stir cheese evenly into mixture. Add macaroni.
Turn into greased 1 quart casserole; sprinkle evenly with bread crumbs.
Bake, uncovered in 400°F oven about 20 minutes.
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DIABETIC MEAT LOAF
1/4 c. (1 med.) egg
2 c. lean ground round
3 slices bread, cubed fine
1/4 c. catsup
1/3 c. onion, chopped fine
2 tbsp. green pepper, chopped fine
1 tsp. salt
1/2 tsp. dry mustard
1 tbsp. prepared horseradish (opt.)
Preheat oven to 400 degrees. Mix all ingredients well. Form into a loaf. Place in foil lined baking dish. Bake 20 to 30 minutes or until done. Serves 6.
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DIABETIC OLD FASHIONED POTATO SALAD
1 c. mayonnaise
2 tbsp. prepared mustard
1/2 tsp. paprika
1/2 c. chopped celery
1/2 c. coarsely shredded carrots
1/2 c. finely chopped green pepper
1/4 c. vinegar
1 tbsp. salt
2 qts. (4 lbs.) potatoes, diced & cooked
2 tbsp. chopped pimiento
1/4 c. finely chopped onion
In large bowl, mix together mayonnaise, vinegar, mustard, salt and paprika. Add remaining ingredients and toss well. Chill until ready to serve. Makes 12 servings.
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BAKED CHICKEN WITH RICE (DIABETIC)
1 c. cooked rice
1 pkg. onion soup mix, divided
6 chicken breast halves, skin removed
1 (10 3/4 oz.) can cream of mushroom soup
1 1/2 c. water
1/8 tsp. pepper
Spread rice evenly in bottom of 9 x 12 inch nonstick baking dish. Sprinkle with 1/4 onion soup mix. Place chicken on top of rice. Add remaining onion soup mix combine mushroom soup, water, and pepper. Pour soup mixture over chicken. Cover and bake 325 degrees for 2 hours or until done.
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CHICKEN BREASTS IN SOUR CREAM
(DIABETIC)
FOR 6 SERVINGS:
6 chicken breast halves, skinned
1/4 tsp. garlic powder
1 (10 1/2 oz. can cream of mushroom soup
1/2 c. skim milk
1/2 c. sour cream
1/4 c. sherry
1 (4 oz.) can mushroom stems and pieces, drained
Paprika
FOR 2 SERVINGS:
2 chicken breast halves, skinned
Dash of garlic powder
1/3 can cream of mushroom soup
3 tbsp. skim milk
3 tbsp. sour cream
1 tbsp. sherry
1/3 of can mushroom stems and pieces, drained
Paprika
Place chicken breasts in baking pan so they do not overlap. Sprinkle with garlic powder. Mix soup, milk, sour cream, sherry, and drained mushrooms to make a sauce. Spread over chicken. Sprinkle paprika lightly over top. Bake in 375 degree oven for 45 minutes or until tender. Serve with noodles or over whole wheat toast.
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-tracy
My husband is diabetic and several extended family members are also diabetic. Following are a few of their favorites:
Spaghetti Squash
In this recipe from the American Diabetes Association, spaghetti squash is used in place of pasta with a puttanesca-like sauce made with ground turkey, tomatoes, aromatics and seasonings.
1 spaghetti squash, halved and seeded
1 tablespoon olive oil
½ cup onion, minced
2 green onion, minced
3 cloves garlic, minced
12 ounces ground turkey
2 cups crushed tomatoes
2 tablespoons red wine
2 teaspoons fresh oregano, minced
¼ teaspoon ground cayenne pepper
2 tablespoons fresh parsley, chopped
Preheat oven to 350 degrees. Place each half of squash on baking sheet and bake uncovered for about 45 to 60 minutes or until a fork goes easily into the shell. Allow to cool and scoop out the strands of squash with a large spoon and set aside.
Heat oil in a skillet over medium high heat. Add onion, garlic and green onion, saute for 2 minutes. Add the turkey and cook for about 4 minutes. Add the tomatoes and wine, bring to a boil, lower the heat and simmer for 20 minutes.
Add spices, simmer for 5 minutes. If the squash has cooled, reheat in microwave covered for 2 - 3 minutes. Top squash with sauce and serve.
Mara's Pork Chops
6 thick cut pork chops
2 eggs, beaten
1 ½ cups bread crumbs
2 tablespoons olive oil
3 cups V-8 juice
½ cup packed brown sugar substitute
2 tablespoons vinegar
¼ teaspoon ground cloves
salt and pepper
Preheat oven to 350 degrees
Dip chops into eggs then into the bread crumbs, coating evenly. Heat oil in a large skilet over medium high heat. Place chops in skillet in single layer, cook until golden grwon on each side, 3 -4 minutes per side. Place browned chops in large baking dish in a single layer.
In a saucepan, bring to a boil the juice, brown sugar, vinegar, cloves, salt and pepper. Reduce to simmer and and cook 5 minutes. Pour over chops.
Cover with aluminum foil and bake for one hour.
Italian Vegetable Medley
1 bag frozen Italian vegetables, steamed
3 tablespoons olive oil
1 tablespoon balsamic vinegar
¼ cup Parmesan cheese, grated
salt and pepper
Toss all together while vegetables are still warm.
Italian Leafy Green Salad
1 bag prepared romaine salad
12 cherry tomatoes, halved
¼ cup olive oil
2 tablespoons fresh basil, chopped
¼ cup balsamic vinegar
2 tablespoons lemon juice
salt and pepper
Whisk together oil, vinegar, lemon juice and seasonings. Place salad and tomatoes in large bowl, pour dressing over and toss well. Serve immediately
German Style Green Beans
6 slices bacon, fried crisp , crumbled
6 tablespoons onion, chopped
2 cans green beans, drained
4 tablespoons vinegar
2 tablespoons splenda brown sugar
Reserve bacon drippings in skillet, sautee onion in drippings until soft. Add beans, vinegar and brown sugar. Heat over medium heat, stirring frequently, for about 10 minutes. Crumble bacon over beans and toss before serving.
Easy Zucchini and Squash
2 - 3 zucchini, scrubbed and trimmed
2 - 3 squash, scrubbed and trimmed
olive oil
salt and pepper
Cut each zucchini and squash lengthwise. Drizzle olive oil on bottom of large platter, place vegetables cut side down in oil. Let marinate at least 20 minutes. Turn over and season with salt and pepper.
Heat large skillet over medium high heat, drizzle with olive oil. Placed vegetables in skillet. Cook about 5 minutes each side.
Carrot Cabbage Slaw
½ head cabbage, shredded
1 onion, finely chopped
2 stalks celery, finely chopped
2 carrots, shredded
1 tablespoon mayonnaise
2 tablespoons splenda
½ teaspoon pepper
2 tablespoons vinegar
2 tablespoons lemon juice
In large bowl, combine cabbage, carrots, onion and celery.
In smaller bowl, mix together splenda, pepper, vinegar, lemon juice and mayonnaise. Pour over shredded vegetables. Mix well and chill several hours before serving
Any Flavor Cream Pie (make it chocolate just for her)
1 9" deep dish pie crust, baked and cooled
1 package sugar free instant pudding mix, any flavor
Cool Whip
Prepare pudding as directed on package. Spoon into pie shell. Chill 1 hour. Serve with a dollap of Cool Whip on top.
Pumpkin Chiffon Pie
1 9" prepared graham cracker pie crust
2 packages sugar free instant pudding mix, vanilla
1 can pumpkin
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon ground cloves
2 cups milk
In a large bowl, combine the milk with pudding mix. Beat with electric mixer for 1 minute. Add pumpkin and spices, beat additional minute. Pour filling into pie shell. Cover and chill for at least 2 hours before serving.
-mlima
cabbage rolls
stuffed peppers
grilled chicken salad
mostly meats and veggies. try to avoid to many white things.....potatoes, rice, pasta & breads. everyone needs some carbs, but you will need to learn the proper balance of carbs and proteins for her. it really depends on what her doc has told her.
-CheddarCheese
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Garden Pasta Salad
1 (16 ounce) package uncooked tri-color spiral pasta
1/2 cup thinly sliced carrots
2 stalks celery, chopped
1/2 cup chopped green bell pepper
1/2 cup cucumber, peeled and thinly sliced
2 large tomatoes, diced
1/4 cup chopped onion
2 (16 ounce) bottles Italian-style salad dressing
1/2 cup grated Parmesan cheese
Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.
Mix chopped carrots, celery, cucumber, green pepper, tomatoes, and onion together in large bowl.
Combine cooled pasta and vegetables together in large bowl. Pour Italian dressing over mixture, add Parmesan cheese and mix well.
Chill for one hour before serving.
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Gourmet Chicken Salad
2 (10 ounce) cans chicken chunks, drained
1 cup seedless green grapes, halved
1/2 cup sliced almonds
1/2 cup chopped celery
1 (8 ounce) can mandarin oranges, drained
3/4 cup creamy cucumber salad dressing
Mix together chicken, grapes, nuts, celery, oranges, and dressing. Chill. Serve on lettuce leaves, or whole grain bread, or with crackers.
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Easy Roasted Red Pepper Hummus
2 cloves garlic, minced
1 (15 ounce) can garbanzo beans, drained
1/3 cup tahini
1/3 cup lemon juice
1/2 cup roasted red peppers
1/4 teaspoon dried basil
In an electric food processor, combine garlic, garbanzo beans, tahini, and lemon juice. Process until the mixture is smooth. Add roasted peppers and basil; process until the peppers are finely chopped. Season with salt and pepper. Transfer hummus to small bowl, cover and chill until you are ready to serve with raw veggies and crackers.
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