Diabetically Friendly Recipes

Ingredients: 1 cup all-purpose flour, sifted 1/4 cup cornstarch 1/2 tsp. kosher salt 12 egg whites, at room temperature 1 tsp. cream of tartar 1 1/2 cups Monkfruit sweetner (1:1 sugar sub) 1 tsp. pure vanilla extract 1/2 tsp. almond extract Directions: Preheat oven to 350°. In a large bowl, sift together flour, cornstarch, and salt. In another large bowl beat egg whites and cream of tartar until soft peaks form, then gradually add sugar until stiff peaks form. Gently fold in

Ingredients 1 (3-oz) package flavored gelatin dessert, any flavor ½ cup boiling water ½ cup cold water 1 cup vanilla 0% Greek yogurt Directions: Place the gelatin in a large heat-safe bowl. Add the boiling water; whisk until the gelatin has completely dissolved, about 2 minutes (be sure to scrape any undissolved gelatin off the sides of the bowl as you go so it all gets dissolved). Add the cold water; stir to combine. Add the yogurt; whisk until the mixture is smooth and the

Ingredients: 1 cup warm water 1 tablespoon better than beef bouillon 1/2 pound sliced fresh mushrooms 1 large onion chopped 3 garlic cloves, minced 1 boneless beef chuck roast (3 pounds) 1/2 teaspoon pepper 1 tablespoon Worcestershire sauce 1/4 cup butter, cubed 1/3 cup all-purpose flour 1/4 teaspoon salt Directions: In a 5- or 6-qt. slow cooker, whisk water and beef base; add mushroo

Ingredients: 1/2 cup mayonnaise 2 tablespoons sour cream 1 tablespoon lemon juice 1/8 teaspoon salt 1/8 teaspoon pepper 4 cups diced rotisserie chicken 1-1/4 cups red grapes, halved 1/2 cup chopped walnuts 1/2 cup chopped celery 1/4 cup diced sweet onion Lettuce leaves or whole wheat bread slices Directions: In a large bowl, combine the first 5 ingredients above. Add the chicken, grapes, walnuts, celery and, if desired, onion; mix lightly to coat. Serve with lettuce leaves or

Ingredients: 2 pounds pork tenderloin, cut into 1-inch cubes 1 tablespoon olive oil 1 medium onion, chopped 1 garlic clove, minced 4 cups reduced-sodium chicken broth 2 pounds red potatoes, peeled and cubed 1 cup sliced fresh carrots 1 cup sliced celery 2 tablespoons cider vinegar 2 teaspoons sugar 1-1/2 teaspoons dried tarragon 1 teaspoon salt 2 tablespoons all-purpose flour 1/2 cup fat-free milk 1/2 cup sour c

Ingredients: 1 tablespoon olive oil 2 garlic cloves minced 3 bell peppers sliced 1 large onion sliced 4 cooked chicken Italian sausage links 1 15 oz can diced tomatoes 1/2 cup chicken broth 1 teaspoon garlic powder 1/2 teaspoon cumin add to taste 1/2 teaspoon chili power add to taste 1 tablespoon hot sauce Directions: Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add garlic and cook for 30 seconds or just until fragrant. Add sliced bell peppers