More Diabetic Recipes

1 c. fresh cauliflower, bite size pieces

1 c. boiling water

1/2 tsp. salt

1 tbsp. brown sugar replacement

2 tsp. lemon juice

1 tsp. margarine

Place cauliflower, water and salt in saucepan. Cook over medium heat covered. Cook for 10 minutes or until just barely tender. Drain. Combine brown sugar replacement, lemon juice and margarine. Combine in custard cup over hot water. When blended, pour over cauliflower.

Pimento Dressing:

Combine pimento, vinegar and mustard. Add sweetener. Blend until smooth. Store in refrigerator and use as desired.

Makes 1 cup.

1 lb. sweetbreads

3 c. water

1 tbsp. vinegar

2 tsp. salt (seasoned)

1 1/2 tbsp. butter

2/3 c. chopped green onion

2 c. sliced fresh mushrooms

1/8 tsp. thyme

1/2 c. sherry

Wash sweetbreads and soak in cold water for 20 minutes. Drain and add the 3 cups water, vinegar, and 1 teaspoon of the salt. Bring to a boil; cover and simmer for 20 minutes until tender. Let cool in liquid for 20 minutes. Drain; remove membranes and dice sweetbreads; set aside. Melt butter in non-stick skillet. add onion and saute for 5 minutes. Add mushrooms and saute 5 minutes longer. Sprinkle on remaining salt and thyme. Add sweetbreads and sherry. Cover and simmer until thoroughly heated. Serve immediately.

Makes 6 servings.

130 calories per serving.

Most commonly, what people ask me when they see this recipe, is what are sweetbreads? They are an organ meat, most often from calfs or lamb. If you have a butcher shop nearby, they should offer them. They are not often in supermarkets, at least in my area.

2 eggs

2 egg whites

2 tablespoons reduced fat milk

1 spring onion, finely chopped

black pepper

2 thick slices wholegrain toast

50g PHILADELPHIA* Spreadable Garlic & Herb Cream Cheese

1. WHISK together the eggs, whites and milk until smooth. Pour into a hot non-stick frying pan. Cook over a medium low heat, stirring egg occasionally with a spatula until just set. Fold through half the spring onion and the pepper.
2. SPREAD the toast with the Philly* and top with scrambled eggs and garnish with remaining spring onion.

5 oz. raw ground veal (can also use lean beef)

1 tsp. chili powder

1 tsp. dehydrated onion

1/4 tsp. salt

1/4 tsp. onion powder

1/4 tsp. paprika

Dash Red Hot sauce

1 oz. bread (1 slice)

1/2 c. shredded lettuce

1 tbsp. pimento dressing

1 (7 oz.) jar pimento, drained

2 tbsp. vinegar

2 tbsp. prepared mustard

artificial sweetener equal to 4 tsp. sugar

Brown meat in Pam sprayed skillet. Add seasonings and cook 5 minutes. Remove meat from skillet. Toast bread lightly. Spread meat mixture over 1/2 of the slice. Fold and hold in place with toothpick. Combine lettuce and pimento dressing. Cover taco.

Makes 1 serving.