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Diabetic De-Lites

Diabetic De-Lites

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Diabetic De-Lites

Lunghezza:
85 pagine
59 minuti
Pubblicato:
Mar 22, 2013
ISBN:
9781301286249
Formato:
Libro

Descrizione

These recipes focus on lower carbohydrates for those who need to monitor carb-intake. The main dish recipes have no more than 35 carbohydrates per serving. Recipes include soups, salads, side dishes, main dishes, and more. More than 125 recipes included.

Pubblicato:
Mar 22, 2013
ISBN:
9781301286249
Formato:
Libro

Informazioni sull'autore

Raquel Haggard (Aunt Purple) is passionate about faith, food and fitness.

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Anteprima del libro

Diabetic De-Lites - Raquel Haggard

Diabetic De-Lites

By Raquel Haggard

Aunt Purple’s Cooking

Smashwords Edition

Copyright 2013 Raquel Haggard

This book contains main dish recipes that have fewer than 35 grams of carbohydrates per serving. There are also snacks and miscellaneous at the end of the book that contain fewer than 15 grams of carbohydrates per serving.

This ebook is licensed for your personal enjoyment only. This ebook may not be re-sold

or given away to other people. If you would like to share this book with another person, please purchase an additional copy for each recipient. If you’re reading this book and did not purchase it, or it was not purchased for your use only, then please return to smashwords.com and purchase your own copy. Thank you for respecting the hard work of this author.

Additional print books by Raquel Haggard/Aunt Purple’s Cooking can be obtained at http://www.auntpurplescooking.com

Additional ebooks available at Amazon.com include Rebuilding Your Temple; Ya Want Fries With That?; What a Crock!

Additional ebooks are available at smashwords.com

Table of Contents

Soups

Salads and Sides

Main Dishes

Miscellaneous

Soups

Spicy Zucchini Soup

8 oz sausage, reduced fat Jimmy Dean

9 oz Asiago spinach chicken sausage

15 oz fat free chicken broth

1/4 c. diced onion

3 c. sliced zucchini

1 c.sliced celery

14 1/2 oz can tomatoes, undrained

2 c. tomato sauce

3 c. water

2 tsp Italian seasoning

1 tsp dried basil

1 tsp dried oregano

1/2 tsp salt

1/2 tsp black pepper

Cook sausage and sliced chicken sausage in large saucepan.  Then add broth, onion, zucchini, and celery.  Bring to a boil then add tomatoes, tomato sauce, water, and seasonings.  Simmer 20 minutes.

Yield: 6 servings. Per serving ( about 1 1/2 cups)= 203 Calories; 10g Fat (39.0% calories from fat); 19g Protein; 14g Carbohydrate; 3g Dietary Fiber; 57mg Cholesterol; 1546mg Sodium.

Roasted Chicken and Corn Chowder

3 slices bacon, cooked & chopped

1/3 c. diced onion

2/3 c. diced celery

2 oz pimientos

1 tsp dried thyme

14 1/2 oz fat-free chicken broth

14 1/2 oz creamed corn

14 1/2 oz canned roasted tomatoes, drained

2 c. roasted chicken breast meat

1 TB barbecue sauce

1 tsp smoked paprika

1/2 tsp black pepper

2 TB all-purpose flour

12 oz fat-free evaporated milk

Combine bacon and onion in large saucepan and cook until onion is done. Add celery, pimientos, thyme and broth. Add corn, tomatoes and chicken. Bring to a boil then simmer. Add barbecue sauce, paprika and pepper.  Simmer 15 minutes then add flour and evaporated milk. Heat through and serve.

Yield: 6 servings. Per serving (1 cup)= 243 Calories; 6g Fat (20.4% calories from fat); 25g Protein; 27g Carbohydrate; 2g Dietary Fiber; 44mg Cholesterol; 622mg Sodium.

Hot & Spicy Soup

2 med zucchini, cubed

1 c. tomatillos, chopped

1 jalapeno pepper, finely chopped

14 oz canned diced tomatoes, Mexican-style preferred

1/4 c. diced green chilies

1 med onion, chopped

1 med green bell pepper, chopped

1/2 tsp cumin

1 tsp fresh oregano

2 (14 oz) fat free vegetable broth

1/2 c. diced, roasted green chilies

1 TB chipotle peppers in adobo sauce

2 TB fresh lime juice

1/2 c. fresh cilantro, chopped

Put zucchini, tomatillos, jalapeno, diced tomatoes, green chili pepper, onion, green pepper, cumin, oregano and vegetable broth into a large soup pot. Puree roasted peppers with chipotle in adobo sauce in a blender or food processor, and add to soup. Cover and bring to a boil over high heat. Reduce heat to low, and simmer, partly covered, for about 10 minutes.

Stir in lime juice and cilantro. Serve.

Yield: 5 servings. Per serving (about 2 cup s)= 73 Calories; 1g Fat (5.9% calories from fat); 7g Protein; 16g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 377mg Sodium.

Verde Soup

16 oz green salsa

15 oz canned cannellini beans

15 oz fat-free chicken broth

1 tsp ground cumin

2 cloves garlic – minced

1/2 c. chopped cilantro

Combine all, simmer 10 minutes.

Yield: 5 servings. Per serving =144 Calories; 1g Fat (3.4% calories from fat); 11g Protein; 26g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 861mg Sodium.

Chili Chicken Stew

12 oz chicken thighs, boneless, skinless

1/2 c. onion, chopped

1/4 c. green pepper, chopped

dash garlic powder, minced

2 tsp extra virgin olive oil

2 (14 oz) cans diced tomatoes, undrained

15 oz can pinto beans, No salt added, drained

2/3 c. salsa

2 TB chili powder

1 tsp ground cumin

4 oz light cream cheese

1/4 c. diced roasted green chilies

Cut chicken into 1-inch pieces. Cook chicken, onion, pepper, and garlic in a large sauce pan with olive oil until chicken is lightly browned. Add tomatoes, beans, salsa, chili powder, and cumin. Cover, reduce heat and simmer 20 minutes. Add cream cheese and green chilies.  Stir to combine and heat until cheese

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