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    You are in: Home / Cookbooks / KateL's Diabetic Friendly Recipes
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    65 recipes in

    KateL's Diabetic Friendly Recipes

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    4 Reviews |  By KateL

    This is a family favorite, adapted from Melissa d'Arabian, "Ten Dollar Dinners" on The Food Network. Entered here for ease in menu planning and shopping list.

    Recipe #512299

    7 Reviews |  By KateL

    Entered for safe-keeping. From Heart-Healthy Living by BH&G, Winter 2008.

    Recipe #345720

    1 Reviews |  By KateL

    A light, refreshing appetizer soup, good for restricted diets. It came from the fifth edition of the American Heart Association Cookbook. I prefer the 1975 version of the recipe, which I posted as Recipe # 291922 "Vintage Fresh Mushroom Soup"; pick the version that appeals to you. You can probably slash my preparation time; I am the slowest chopper in the Western Hemisphere.

    Recipe #289524

    2 Reviews |  By KateL

    Entered for safe-keeping, from Clean Eating, Fall 2008.

    Recipe #325002

    10 Reviews |  By KateL

    Simplicity. The comfort of bacon with a touch of sophistication from Parmesan cheese and Italian seasoning. Please do not add additional salt, it is not needed! I prepared this this morning to finish off a bottle of shredded Parmesan cheese. Each serving is a 3-egg omelet. The cooking time is long because I cook my bacon on low heat. But I can't stop you from cooking it your way, can I?

    Recipe #298230

    8 Reviews |  By KateL

    Entered for safe-keeping, from Clean Eating, Fall 2008.

    Recipe #324868

    7 Reviews |  By KateL

    I always offer this as a diet-friendly dip for raw vegetables at parties. It's one of my Tried & True favorites. It came from the 1975 edition of the American Heart Association Cookbook. It can also replace sour cream.

    Recipe #291908

    10 Reviews |  By KateL

    Entered for safe-keeping, from Clean Eating, Fall 2008. Should be a great spread, maybe even a dip, for raw vegetables or whole wheat crackers. Can't wait to try this.

    Recipe #322784

    1 Reviews |  By KateL

    For my cooking instruction, MDM gave me a 5-cup arched fish mold and this recipe. I think she served this at every cocktail party she ever threw, so that was her best advice. We kids loved the leftovers! Mrs. Michael Delnegro submitted this to the Alexandria VA TWIG cookbook, "A Heritage of Good Tastes". Serve with crackers and raw vegetables. Times do not include chilling. Isn't it nice to have a food processor these days!

    Recipe #319829

    Entered for safe-keeping. This recipe is the cornerstone of many of Donald Gazzaniga's recipes in his "No-Salt, Lowest Sodium" cookbooks. For a recovering heart patient or someone with congestive heart failure, salt is everywhere, so extreme measures may be needed. Drinking water in many municipalities may be loaded with salt, and many bottled waters also have a lot of salt, so it is important to read labels and call your local water department for answers. MDM switched to Deer Park bottled water due to its good taste but very low sodium. This recipe uses Recipe #334780 to keep the sodium low while preserving taste.

    Recipe #335057

    1 Reviews |  By KateL

    This vegan broth by trained chef Scott Domery is the tasty base for many no-salt, or lowest-sodium recipes in Don Gazzaniga's "The No-Salt, Lowest-Sodium Cookbook". It can be used in place of water in many recipes to add more flavor while holding the line on calories and salt.

    Recipe #315922

    1 Reviews |  By KateL

    Entered for safe-keeping. This is from Donald Gazzinaga's "The No-Salt, Lowest Sodium Light Meals Cookbook", and uses 2 other recipes by Don Gazzinaga to keep the sodium to a minimum: Recipe #334800 #334800 or Recipe #335057 #335057 which uses Recipe #334780 #334780.

    Recipe #335233

    8 Reviews |  By KateL

    Entered for safe-keeping, from Sean Donnellan's "Something Tastes Funny", recipe by Naidre Miller. This book is geared to new cooks and non-cooks.

    Recipe #326224

    3 Reviews |  By KateL

    This is my favorite light soup to start a guest dinner. It came from the 1975 edition of The American Heart Association Cookbook and varies significantly from the 1998 fifth edition version I posted as Recipe # 289524 "Fresh Mushroom Soup". I use a lot of mushrooms, and prefer to see my mushroom slices as opposed to blending everything.

    Recipe #291922

    Entered for safe-keeping. This type of soup lends itself to 2-tone soup, by making contrasting soup purees in separate pots. Elsewhere on the internet I saw a soup that divided a red puree from a yellow puree in concentric circles; I have concluded that the chef either used a tall biscuit cutter or a form for a small-diameter cheesecake or folded aluminum foil double and into a circle, spraying exposed surfaces with non-stick spray, so the divider could be easily removed, leaving the areas distinct. For a simple 2-tone effect, ladle from contrasting purees into the soup bowl at the same time. Recipe found in "Jack and Steve's Heart Poundin', Blood Curdlin' He-Man Adventure Cookbook" aka "The Bears' Cookbook" by Steve Frietag and Jack Garceau on bearcooks.com, but Steve adopted the recipe from an AP newspaper story. You may use other vegetables as you prefer: mushrooms, zucchini, cabbage, etc. -- or vary the amount of type of vegetable to your taste. For a red puree, combine red bell pepper with tomato. For a yellow or orange puree, combine yellow or orange bell pepper with butternut squash and carrots. For a green puree, choose from green bell peppers, spinach, broccoli, and green beans, even green chiles.

    Recipe #333205

    6 Reviews |  By KateL

    Entered for safe-keeping, looks like a nice crunchy salad for the summer. Recipe by Russ Parsons in 2/17/07 LA Times, but I added times for toasting the walnuts. Please read the reviews, some tweaking is needed.

    Recipe #314658

    8 Reviews |  By KateL

    Entered for safekeeping. A special slaw great as a side to hamburgers or crab cakes. I added alternate measurements per USDA nutritional data web site. Times are estimates without the food processor from "the slowest chopper in the Western Hemisphere." A food processor would be ideal for preparation. From Sunset Magazine, July 2001.

    Recipe #314648

    1 Reviews |  By KateL

    Entered for safe-keeping. From "First for Women" 11/24/03.

    Recipe #317188

    1 Reviews |  By KateL

    Entered for safe-keeping. From Alexandra Garinger, Guthrie, Oklahoma, as submitted to BH&G.

    Recipe #335936

    Entered for safe-keeping, until I find fresh fennel, I hear it's quite a treat. From Woman's World 6/02/08.

    Recipe #318661

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