How about starting a thread for Diabetic recipes or Low Carb recipes.
Lets share our tried and true low carb recipes so that we can enlarge our library.

I know there are other Diabetic Recipes on this thread but maybe the Administrators will create its own Thread as the other special diet recipes have, and put them all together.

Black Bean Garnachas


Ingredients

1 can diced tomatoes with garlic and onion
1 can black beans or pinto beans, drained
2 cloves garlic, minced
1 to 2 teaspoons minced jalapenos (optional)
½ teaspoon ground cumin
1 cup cubed grilled chicken
4 flour tortillas
½ cup shredded sharp cheddar cheese



Directions

1. Combine undrained tomatoes, beans, garlic, jalapeno peppers and cumin in large skillet. Cook over medium high heat 5 to 7 minutes or until thickened, stirring occasionally. Stir in chicken. Season with salt and pepper, if desired.

2. Arrange tortillas in single layer on grill over medium heat. Spread about ¾ cup chicken mixture over each tortilla. Top with cheese.

3. Cook about 3 minutes or until bottoms of tortillas are browned and cheese is melted. Top with shredded lettuce, diced avocado and sliced jalapeno peppers, if desired. Or fresh diced tomatoes.



Calories 382 Fat 11g Sodium 1471mg Carbs. 46g Fiber 7g Sugars g Cholesterol mg Calcium mg Protein g Iron g

Notes This is very filling, Easy and tasty.

Spinach, Cheese and Prosciutto Stuffed Chicken Breasts (Very Good)


Servings 4



Ingredients

4 boneless, skinless chicken breasts
Salt & pepper
4 slices (1/2 oz. each) prosciutto ham
4 slices (1/2 oz. each) smoked provolone
1 cup spinach leaves, chopped
4 tablespoons flour, divided
1 tablespoon olive oil
1 tablespoon butter
1 cup chicken broth
1 tablespoon heavy cream



Directions

1. Preheat oven to 350 F.

2. Slice chicken breasts horizontally, stopping about ½ inch from long side of each breast. Open breasts like books; sprinkle lightly with salt and pepper. Lay 1 slice prosciutto, 1 slice provolone and ¼ cup spinach in each chicken breast. Fold closed.

3. Spread 3 tablespoons flour on a plate. Holding chicken breast closed, dredge both sides in flour; shake off excess. Sprinkle dredged chicken with salt and pepper. Repeat with remaining breasts.

4. Heat oil and butters in large skillet over medium heat. Place chicken in skillet; cook about 4 minutes per side or until browned.

5. Remove chicken to shallow baking dish. Cook in prepared oven 10 minutes or until done.

6. Meanwhile, combine chicken broth and cream in small bowl. Whisk in remaining tablespoon flour. Pour broth mixture into skillet; cook, stirring, until sauce thickens (about 3 minutes). Spoon sauce onto serving plate; top with chicken breasts.



Calories: 371 Fat 23g Sodium 854mg Carbs 7g Fiber 1g Sugars g

Notes

Thai Chicken Broccoli Salad
(I have not tried this one but my friend says it is REALLY good)



Ingredients

4 ounces uncooked linguine
Nonstick cooking spray
½ pound boneless skinless chicken breasts, cut into 2-inch strips
2 cups broccoli florets
2/3 cup chopped red bell pepper
6 green onions, sliced diagonally into 1-inch pieces
¼ cup reduced fat creamy peanut butter
2 tablespoons low sodium soy sauce
2 teaspoons dark sesame oil
½ teaspoons red pepper flakes
1/8 teaspoon garlic powder
¼ cup unsalted peanuts, chopped



Directions

1. Cook pasta according to package directions, omitting salt. Drain.

2. Spray large nonstick skillet with cooking spray; heat over medium high heat until hot. Add chicken; stir fry 5 minutes or until chicken is no longer pink. Remove chicken form skillet.

3. Add broccoli and 2 tablespoons cold water to skillet. Cook, covered, 2 minutes. Uncover; cook and stir 2 minutes or until broccoli is crisp tender. Remove broccoli from skillet. Combine pasta, chicken, broccoli, bell pepper and onions in large bowl.

4. Combine peanut butter, 2 tablespoons hot water, soy sauce, oil, red pepper flakes and garlic powder in small bowl until well blended. Drizzle over pasta mixture; toss to coat. Top with peanuts before serving.


Calories 275 Fat 29g Sodium 314mg Carbs. 29g Fiber 4g Sugars g

Notes

English Muffin Breakfast Sandwiches



Ingredients

2 English muffins, slit into halves and toasted
2 tablespoons plain nonfat yogurt
1 tablespoon spicy brown or Dijon mustard
½ teaspoon dried tarragon or basil
4 poached eggs, kept warm
4 large tomato slices (about ¼? thick)
4 slices Canadian bacon
2 slices reduced fat Swiss cheese, cut crosswise into halves or 1 cup shredded part skim mozzarella cheese
Paprika, optional



Directions

1. Preheat broiler. Place muffin halves on baking sheet or broiler pan.

2. Combine yogurt, mustard and tarragon in small bowl and stir until well blended. Spread ¼ of yogurt mixture evenly over each muffin half. Top each muffin half with poached egg, tomato slice and Canadian bacon.

3. Place under broiler about 4 inches from heat source; broil 2 minutes. Top Each muffin half and broil 1 minute or until cheese begins to brown slightly. Sprinkle with paprika, if desired.



Calories 233 Fat 9g Sodium 836mg Carbs. 17g Fiber 1g Sugars g

Notes