Natural Diabetics » natural diabetes recipes

Cheese Ravioli

Laura Wheeler — Mon, 31 Aug 2009 19:46:15 +0000

You can make this from almost any egg pasta dough. Hard White Wheat Flour (Prairie Gold), is the best whole wheat flour for it (light tasting, yet healthy). The trick to enjoying the delicate flavor of cheese ravioli it to use just a little sauce over them. Too much sauce will overpower the cheese flavor and won’t taste as good.

Egg pasta dough
2 cups ricotta or cottage cheese
1 egg
1/4 cup parmesan cheese
1 tsp dried parsley

Roll out dough. Mix other ingredients together, fill ravioli with a small amount of filling. Drop by batch into boiling water, boil for 3 minutes (if they burst, it was just a little too long!). Remove immediately from heat and drain. Calculate carbs from the flour in the pasta dough, divided by the number of servings.

Pizza

Laura Wheeler — Mon, 31 Aug 2009 19:45:24 +0000

Make the whole wheat bread recipe (from this website), but omit buttermilk powder, and increase salt to 2 TBSP. Add 2 TBSP onion powder, 1 tsp Italian Seasoning, and a dash of garlic powder. Let raise once after kneading, then punch down and divide into eight pieces. Each piece will press out into a 10-12″ pizza. Pizza crust may be baked ahead and frozen. This crust is best if baked for 10 minutes at 400 degrees, then topped with pizza sauce, and toppings of your choice, and then baked for another 10 minutes. Press it thin and bake a bit longer for crisp crust, press it out to about 3/8″ for thick crust.

Buttermilk Pancake and Waffle Mix

Laura Wheeler — Mon, 31 Aug 2009 19:44:54 +0000

Works very nicely with whole wheat flour. This pancake recipe is so good, you won’t miss the sugar, and your family will be glad that you didn’t use a commercial mix!

2 cups buttermilk powder
8 cups flour (hard white wheat flour is best! Look for Prairie Gold.)
8 tsp baking powder
4 tsp baking soda
2 tsp salt
Combine all ingredients, blend well. Store in airtight container. Use within 6 months.

Buttermilk Waffles

1 cup buttermilk waffle mix
3/4 cups water
1 egg, separated
1 1/2 Tbsp vegetable oil

Buttermilk Pancakes

1 egg, beaten
1 tbsp vegetable oil
1/2 cup or more water
3/4 cups buttermilk pancake mix

Beat egg whites till stiff. Set aside. Combine all other ingredients and stir till blended. Fold in egg whites. Bake according to waffle maker instructions. Makes 2 large waffles. 1 carb exchange each.

Stir all ingredients together, thin with more water if needed. Cook on griddle. Makes about 3 pancakes, 1 carb exchange each. Serve with butter and sugarfree jam.

Chicken Veggie Alfredo

Laura Wheeler — Mon, 31 Aug 2009 19:24:10 +0000

A restaurant quality dinner, suitable for company, yet inexpensive to make.

2 TBSP margarine
3 cups milk
3 TBSP whole wheat flour
Pepper to taste
1/2 cup parmesan cheese
1/2 tsp salt (or more to taste)
1 lb California Style frozen vegetables (cauliflower, broccoli, and carrots)
Cooked, diced chicken (use pre-cooked, or canned), about 1 cup

Heat vegetables just to a boil, then remove from heat and drain. In a separate pot (while veggies are heating), start sauce. Melt margarine in pot on stove, then remove from heat. Add flour, stir till blended. Gradually add milk, blending well. Return to heat, and stir constantly until sauce is thickened and bubbly – it will not be extremely thick. Add pepper and parmesan cheese. Stir till blended. Add veggies and chicken. Serve over hot whole wheat noodles. Makes enough sauce for about 1/2 lb (dry weight) noodles.

To further reduce fat, you may use Molly McButter instead of margarine, but you will need to blend flour with a small amount of cold milk, then gradually add more milk to keep from lumping. Add Molly with the pepper.

This sauce does have some carbohydrate due to the milk and flour, but it is about 1/2 exchange per 1 cup of sauce with veggies and meat in it.

Serve over whole wheat fettucini or spaghetti noodles.