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From The American Diabetes Association's Flavorful Seasons Cookbook
ADA Bookstore: 1-800-232-6733
Prep: 15 min.
6 whole wheat flour tortillas, 12 inch
6 large Romaine lettuce leaves
1-1/4 lbs. cooked roast beef, thinly sliced
1 cup tomatoes\cooked, diced
1/2 cup red bell pepper\cooked, diced
1/2 cup yellow bell pepper\cooked, diced
2 Tbs. olive oil
3 Tbs. red wine vinegar
2 tsp. cumin

For each roll-up, tear off about a 15 inch piece of either waxed paper or aluminum foil. Place the tortilla flat on the paper or foil. Place a romaine lettuce leaf on top of the tortilla. Add 3 ounces beef on top of the lettuce. Divide the tomatoes, peppers, oil, vinegar and cumin over the beef for each roll-up. Begin rolling the paper or foil over the tortilla to encase the filling. Roll until the sandwich is completely rolled up. Fold the excess paper or foil over the top and bottom of the roll-up. To eat, peel back the paper or foil.

Note: Ideally diabetics should meet with a professional dietitian to plan an individualized diet plan. There is no single diet that meets all the needs of everyone with diabetes.

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

Per serving: calories 556, fat 26.0g, 42% calories from fat, cholesterol 91mg, protein 34.4g, carbohydrates 44.8g, fiber 3.3g, sugar 3.4g, sodium 399mg, diet points 13.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.8, Fruit: 0.0, Bread: 2.7, Lean meat: 3.9, Fat: 2.4, Sugar: 0.0, Very lean meat protein: 0.0

From American Diabetes Association's Diabetic Meals in 30 Minutes - Or Less
ADA Bookstore: 1-800-232-6733
Prep: 10 min, Cook: 10 min.
2 tsp. olive oil
2 cloves garlic, minced
1 cup tomatoes\cooked, seeded, finely diced
1-1/2 cups evaporated skim milk
1 tsp. marjoram
fresh ground pepper
3/4 lb. sea scallops
6 cups cooked angel hair pasta

In a skillet over medium high heat, heat the oil. Add the garlic and sauté for 30 seconds. Add the tomato and sauté for 2 minutes. Add the evaporated milk and stir constantly over medium heat until thickened. Add the marjoram and pepper. Add the scallops and cook for 2 minutes until the scallops turn opaque. Pour the sauce over the angel hair pasta and serve.

Note: Ideally diabetics should meet with a professional dietitian to plan an individualized diet plan. There is no single diet that meets all the needs of everyone with diabetes.

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

Per serving: calories 274, fat 2.9g, 10% calories from fat, cholesterol 21mg, protein 19.9g, carbohydrates 41.1g, fiber 1.8g, sugar 10.0g, sodium 171mg, diet points 5.9.

Dietary Exchanges: Milk: 0.5, Vegetable: 0.5, Fruit: 0.0, Bread: 1.9, Lean meat: 0.0, Fat: 0.3, Sugar: 0.0, Very lean meat protein: 1.1

From The American Diabetes Association's Easy & Elegant Entrees
ADA Bookstore: 1-800-232-6733
Prep: 15 min, Cook: 1:10.
1-1/4 cups onions\cooked, chopped
2 cloves garlic, minced
1-1/3 cups canned whole tomatoes, undrained
2 Tbs. plus 2 tsp. tomato paste
1 Tbs. plus 1 tsp. fresh parsley, chopped
3/4 tsp. oregano
1/4 tsp. dried basil
3/4 large eggplant, peeled and sliced into 1/4 inch slices
2/3 cup fat-free mozzarella cheese, shredded
2/3 cup lowfat cottage cheese
2 Tbs. plus 2 tsp. grated Parmesan cheese

Coat a large skillet with nonstick cooking spray. Add the onion and garlic to the skillet and sauté over low heat until onion is tender, about 6 minutes. Stir in undrained whole tomatoes, tomato paste, parsley, oregano, basil and salt and pepper to taste. Bring mixture to a boil; reduce heat and let simmer, uncovered, for 40-50 minutes, stirring occasionally. Arrange eggplant slices on a steamer rack, place in a large pot to which 1 inch of water has been added, and steam for about 5 minutes until eggplant is tender. Do not overcook.

Combine the mozzarella and cottage cheeses together and set aside. Coat a 13x9 inch baking pan with nonstick cooking spray and place a layer of eggplant in the pan. Top eggplant with some of the sauce mixture and some of the cheese mixture and sprinkle with Parmesan cheese. Repeat the steps in layers until all the ingredients are used. Bake at 350°F for 30-35 minutes and serve hot.

Note: Ideally diabetics should meet with a professional dietitian to plan an individualized diet plan. There is no single diet that meets all the needs of everyone with diabetes.

Per serving: calories 161, fat 1.9g, 10% calories from fat, cholesterol 6mg, protein 15.3g, carbohydrates 22.6g, fiber 6.9g, sugar 11.5g, sodium 614mg, diet points 2.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 3.2, Fruit: 0.0, Bread: 0.0, Lean meat: 0.2, Fat: 0.2, Sugar: 0.1, Very lean meat protein: 1.4