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    You are in: Home / Cookbooks / Diabetic Friendly Offerings
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    545 recipes in

    Diabetic Friendly Offerings

    I believe all these recipes are diabetic friendly. If there is sugar, Splenda or other substitute sweeteners may be used. I'm not a diabetic, so if there is a recipe in here that shouldn't be, please let me know! Thanks!
    « Previous 1 2 3 4 5 6 . . . 18 19 20 Next »
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    A yummy recipe that can be made sweeter if you like by adding a little honey, sugar, or agave. If you like, freeze the grapes and use less ice. Enjoy! From Whole Foods.

    Recipe #443384

    Pan roasted garlic and tomatoes make a rich concentrated sauce to use with corn dishes, grilled veggies, beans, polenta, and enchiladas! Check out the variation with chiles! Adapted from Vegetarian Cooking for Everyone by Deborah Madison.

    Recipe #442533

    These yummy little tostadas can be served as a first course to a dinner or as a light lunch on their own, and they make great snacks too! Adapted from Redbook magazine.

    Recipe #441509

    Pesto adds so much to so many dishes-swirled into a potato or sweet pepper soup, stirred into mayonnaise, brushed over a baguette, drizzled over a pizza, tomatoes and mozzarella, mixed into pasta, and the list goes on. Pesto freezes well, so if your basil is going to seed, make it into pesto. Freeze it, minus the cheese, in small containers to brighten winter soups, stews, and sauces. I didn't have enough basil, so used half parsley with good results. Adapted from the Fields of Green restaurant cookbook.

    Recipe #441336

    The beans(you may use great northern beans instead) make their own rich sauce as they slowly simmer in their own broth with onions, fruity olive oil, and sage. For a simple, satisfying meal, serve with crusty sourdough bread and thin shavings of Parmesan cheese. Feel free to add in more veggies, like carrots, celery, etc. You may just need to add in a little more water near the end. Adapted from Fields of Greens restaurant cookbook.

    Recipe #440901

    This superb stock has a zesty flavor that cuts through the richness of coconut milk and adds an extra dimension to curries. A simple recipe, it makes enough stock for two curries. You can use half and freeze the rest. Adapted from Fields of Greens cookbook. Enjoy!

    Recipe #440898

    Chipotle peppers are jalapeno chilies that have been smoked and dried. Their smoky heat is delicious brushed over tortillas and pizzas, and carefully added to soup and stews. A little will go a long way. The puree will keep almost indefinately; if you know you'll be storing it a long time, cover the puree with a thin layer of oil. Enjoy! Adapted from Field of Greens restaruant cookbook.

    Recipe #439763

    A French classic wrapped up nice and cozy! Adapted from Wraps cookbook.

    Recipe #434281

    A delicious vegetarian sandwich that I can't get enough of!

    Recipe #242095

    The nutritious broth that remains after cooking black beans makes a flavorful, rich broth for cooking rice. The Mexicans have been doing this for a long time. Adapted from Deborah Madison's Vegetarian Cooking for Everyone.

    Recipe #432218

    I made this using what fresh vegetables I had on hand. Feel free to add in your favorite veggies! Use what herbs you have on hand and enjoy!

    Recipe #432217

    Use the leftovers, if there are any, for filling summer vegetables, such as tomatoes, peppers, and squash. Add a little crumbled queso fresco or feta to the top and bake. Adapted from Deborah Madison's Vegetarian Cooking for Everyone cookbook.

    Recipe #432180

    Light and lemony, this pesto makes a perfect pasta sauce in the spring. Serve on high-protein rotini to create a main dish. Also excellent as a sandwich spread or on crackers as an appetizer. Lemon verbana or lemon balm pesto is more delicate than traditional basil pesto, but makes a lovely seasonal treat. Lemon balm is a perennial herb that is very easy to grow and lovely enough for the front garden. It's an excellent example of an ornamental plant that requires very little care, yet can provide you with free food for years after you plant it. Take cuttings freely; like most herbs, the balm will produce fresh new leaves when pinched back. Let it seed in in the fall, then the next spring pull any unwanted new plants to make a big batch of lemon-balm pesto. Freeze what you don’t use within two or three days.

    Recipe #431889

    A round golden grain that resembles couscous, millet reamains the primary grain in much of Asia and parts of Africa. Americans know it mostly as birdseed, but it deserves a place at our tables for it's light, pleasant taste. Millet is rich in B vitamins, surpassing even brown rice and whole wheat. Millet can be a bit quirky to cook. Unless you steam it for an hour. as you would couscous, millet doesn't cook into even, separate grains. Some grains will be soft, like mashed potatoes, while others are still crunchy. This is part of its appeal. Information and recipe from Deborah Madison's Vegetarian Cooking for Everyone cookbook.

    Recipe #430873

    This wrap pays homage to couscous, and is wonderful paired with the veggies!

    Recipe #430702

    Bliss Raw Cafe owner Dee Pissaro in the Dallas-Ft. Worth area, created this recipe. Gleaned from Vegetarian Times magazine. Cooking time is soaking time. I haven't tried this yet, so putting here for safekeeping.

    Recipe #430399

    This wrap makes a scrumptious lunch or dinner that comes together in just a minute! Adapted from Wraps cookbook, loaned by a friend, and put here for safekeeping.

    Recipe #430383

    This is a wrap within a wrap. Cottage cheese is mixed with fresh vegetables and herbs for zest and vigor, then placed inside a crisp lettuce leaf before being wrapped in a tortilla. For a change, you could add a little feta cheese. Adapted from Wraps cookbook.

    Recipe #430077

    This is great for brunch and good for lunch too! A bunch of goodness all wrapped up! You could always put this on a bagel too if you desire! Suggested flavored tortillas: garden vegetable or spinach. Adapted from Wraps cookbook.

    Recipe #430058

    This is basically aigo bouido(which translates into garlic bouillon), kicked up a bit with a little tomato to make a hearty stock. This is a very old preparation once made by most housewifes in Provence. It's immensely fortifying, good for colds and hangovers, as well as a great foundation for potato dishes and winter stews. Economical and delicious! From Vegetarian Cooking for Everyone by Deborah Madison.

    Recipe #429611

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