Diabetic Recipes and Links
This section is designed to provide links to information on diabetes and diabetic recipe sites. Diabetes is a serious disease requiring professional medical attention. The information and recipes on this site, although as accurate and timely as possible, should not be considered as medical advice, nor as a substitute for the same. For information on the cause and treatment of diabetes,
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4 5-ounce (150 g) boneless and skinless chicken breast halves, trimmed of all visible fat
1 teaspoon (5 ml) ground coriander
1 teaspoon (5 ml) ground ginger
1 teaspoon (5 ml) paprika
1 teaspoon (5 ml) freshly ground pepper
1/2 teaspoon (2.5 ml) cayenne pepper
grated zest of 1 lime
1 tablespoon (15 ml) olive oil
1/2 large yellow onion, thinly sliced
3 large cloves garlic, thinly sliced
4 scallions, trimmed leaving 2 inches (5 ml) green, cut into thin lengthwise strips
1 large red bell pepper, cored and seeded,then cut into thin julienne strips
1 tablespoon (15 ml) minced fresh ginger
wok sauce
1/2 teaspoon (2.5 ml) grated orange zest
1/4 cup (60 ml) fresh orange juice
2 tablespoons (30 ml) fresh lime juice
1 tablespoon (9 g) cornstarch
2 tablespoons (30 ml) Caribbean-style chile sauce
1/4 teaspoon (1.25 ml) ground allspice
1/8 teaspoon (0.6 ml) ground nutmeg
1 1.67-ounce (18 g) package fresh mint, leaves picked
Rinse chicken breasts and pat dry with paper towels. Cut crosswise into 1/2-inch wide strips. In a large bowl, combine ground coriander, ground ginger, paprika, pepper, cayenne pepper, and grated lime zest. Add chicken strips and toss to evenly coat. Set aside for 15 minutes. In a wok or heavy nonstick skillet, heat 1/2 tablespoon of the oil. When hot add onion, garlic, scallions, bell pepper, and minced ginger. Stir-fry for 2 to 3 minutes. Transfer vegetables to a small bowl. Add remaining 1/2 tablespoon oil to the wok and place over medium-high heat. Add seasoned chicken breast strips and stir-fry for 2 to 3 minutes. Meanwhile, in a small bowl, whisk together wok sauce ingredients. Return vegetables to the wok and stir in the sauce. Continue stir-frying for another minute or two until all ingredients are hot and sauce has thickened. Shred the mint leaves and stir into wok. Serve at once.
Per serving: 249 calories (22% calories from fat), 34 g protein, 6 g total fat (1.0 g saturated fat), 14 g carbohydrates, 2 g dietary fiber, 82 mg cholesterol, 103 mg sodium
Diabetic exchanges: 4 lean protein, 1 carbohydrate (2 vegetable)
American Diabetes Association - Information on the types of diabetes and the community resources that are available.
The NutriCounter - An electronic calorie counter that has over 2,000 food items stored in memory. There are also 400 open locations to add the nutritional information of YOUR favorite foods so at any time of the day, you can find out how many calories, fats, cholesterol, carbohydrates, sugar, sodium, fiber and protein you have had for that day.
National Institute of Diabetes & Digestive & Kidney Diseases - Providing information and research on diabetes.
Diabetic recipes - Over 800 diabetic recipes with diabetic menus from award-winning cookbook authors.
Recipe Source - Offers an extensive range of delicious recipes.