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    484 Recipes

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    This could also be a side dish, or you could serve the ribbons with a marinara sauce. Press down hard with the peeler to get even ribbons. From "Diabetes Cooking for Everyone", by Carol Gelles. Exchanges: 1/2 vegetable, 1/2 fat.

    Recipe #500806

    Use medium-size mushrooms, 15 in an 8-oz. container, picking out the 12 nicest and chopping the rest. From "Diabetes Cooking for Everyone", by Carol Gelles. Exchanges: 3/4 vegetable, 1/2 fat.

    Recipe #500805

    Good with a side of pasta, and other types of fish (tuna, halibut, bluefish) can be used. From "Diabetes Cooking for Everyone", by Carol Gelles. Exchanges: 3 1/4 very lean meat, 3/4 vegetable, 1 fat.

    Recipe #500797

    Use any firm, mild fish. From "Diabetes Cooking for Everyone", by Carol Gelles. Exchanges: 2 3/4 very lean meat, 3/4 fat

    Recipe #500796

    Use any mild white fish. From "Diabetes Cooking for Everyone", by Carol Gelles. Exchanges: 2 1/2 very lean meat, 1/2 fat.

    Recipe #500795

    Other greens may be used instead of spinach, but cooking time will have to be adjusted. From "Diabetes Cooking for Everyone", by Carol Gelles. Exchanges:2 3/4 lean meat, 2 vegetable, 1/4 milk, 2 1/2 fat.

    Recipe #500794

    You can use a boneless loin roast or tie together two one-ound tenderloins (not the same cut as loin) for this recipe. Do NOT overcook it, or it will be dry. The USDA now says pork is safe at 145 degrees, not 160, but be sure to let it rest before cutting. From "diabetes Cooking for Everyone", by Carol Gelles. Exchanges: 1/4 other carbohydrates, 4 1/4 very lean meat, 2 3/4 fat.

    Recipe #500725

    Subtler than many versions, and diabetic-friendly, this is good with pork, duck, or turkey. Use a serrated bread knife to shred the cabbage, it's much easier. From "diabetes Cooking for Everyone", by Carol Gelles. Exchanges: 1/4 other carbohydrate, 1/4 fruit, 1 1/4 vegetable, 1/2 fat.

    Recipe #500723

    A special occasion diabetic dish, as carrots and oranges are high in sugar. A great substitution for holiday sweet potatoes! From "Diabetes Cooking fo Everyone", by Carol Gelles. Exchanges: 1 3/4 vegetable, 1/4 fat.

    Recipe #500722

    A mashed potato substitute that's high in fiber, flavor, and a low G.I. Add garlic if you like. From "Diabetic Cooking for Everyone", b Carol Gelles. Exchanges: 3/4 bread, 1/2 vegetable, 1/2 fat.

    Recipe #500721

    1 single 3/4-to-1-pound fruit could also be used. rom "Diabetic Cooking for Everyone", by Carol Gelles. Exchanges: 1/4 bread, 1 3/4 vegetable, 3/4 fat.

    Recipe #500720

    A garlicky balanced spiciness for a delicious pot of greens. Use less garlic if you aren't a fan, but don't omit it completely. Other greens could be used, but the amounts of greens and water needed and the cooking time will vary. From "Diabetes Cooking for Everyone", by Carol Gelles. Exchanges: 2 vegetable, 1/2 fat.

    Recipe #500693

    Mildly sweet-and sour, this is good to accompany simple grilled or broiled proteins. From "Diabetes Cooking for Everyone", bu Carol Gelles. Exchanges: 1/4 bread, 3/4 vegetable, 1/2 fat.

    Recipe #500690

    1 Reviews |  By Zeldaz

    A quick whole-grain side dish. The bulghur will be slightly al dente; if you prefer it softer, add 1/4 c. more liquid and cook an extra 5 minutes. From "Diabetes Cooking for Everyone", by Carol Gelles. Exchanges: 1/2 bread, 3/4 vegetable, 1/4 fat.

    Recipe #500689

    A great side for fall and winter holidays, great to fill the casvities of cooked acorn squash halves. From "Diabetes Cooking for Everyone", by Carol Gelles. Exchanges:1 bread, 1 vegetable, 1 fat.

    Recipe #500688

    Quinoa has a substance in its seed covering which is a natural insecticide, which makes it taste slightly bitter, so it needs to be rinsed first. Your quinoa will say if it has been rinsed on the package. If you aren't sure, rinse it. I highly recommend you take the extra step of toasting the quinoa in a dry skillet (Recipe #16399) before starting this or any quinoa recipe; although not necessary, it adds a great deal of flavor, which is why we cook, yes? Recipe from "Diabetes Cooking for Everyone", by Carol Gelles. Exchanges: 1 bread, 1 1/4 vegetable, 1/2 fat.

    Recipe #500687

    Mix green and yellow beans for a more colorful dish. From "Diabetes Cooking for Everyone", by Carol Gelles. Exchanges: 1 1/2 vegetable, 3/4 fat.

    Recipe #500685

    Make sure you snap off the tough part of the stalk before cutting the asparagus. I use white balsamic for this, and also use the dressing on grilled asparagus stalks. Sunflower seeds, pepitas, pecans or other chopped nuts can be substituted for the walnuts. From "Diabetes Cooking for Everyone", by Carol Gelles. Exchanges: 1 vegetable, 1 fat.

    Recipe #500683

    A delicate, light dressing. Use the food processor to slice the radishes quickly. From "Diabetes Cooking for Everyone", by Carol Gelles. Exchanges: 3/4 vegetable, 1/2 fat, zero fat if fat-free mayo is used.

    Recipe #500633

    Serve on a bed of lettuce if you like. Adapted from"Diabetic Cooking for Everyone", by Carol Gelles. Exchange: 4 very lean meat, 3/4 vegetable, 3/4 fat. If fat-free yogurt and mayonnaise are used, fat exchange becomes 1/4.

    Recipe #500632

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