Diabetic Recipes

1 medium papaya, peeled, seeded and chopped (2 cups)
1 medium cucumber, seeded and chopped (1 1/2 cups)
1/2 cup chopped onion
1/4 cup snipped cilantro
1/4 cup vegetable oil
1/4 cup vinegar
2 packets Equal® sweetener or 3/4 teaspoon Equal® for Recipes
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup reduced-calorie clear Italian salad dressing
2 tablespoons reduced-sodium soy sauce
1/2 teaspoon dry mustard
1/4 teaspoon lemon-pepper seasoning
1 1/4 to 1 1/2-pound beef flank steak

1. To make salsa, in a bowl, combine papaya, cucumber, onion and cilantro. In a small screw-top jar combine oil, vinegar, Equal® sweetener, salt and pepper; shake to mix well. Pour over papaya mixture; toss to coat. Cover and chill.
2. Meanwhile, stir together salad dressing, soy sauce, mustard and lemon-pepper seasoning. Score steak on both sides, making shallow cuts at 1-inch intervals diagonally across meat in a diamond pattern. Place steak in a plastic bag set in a shallow dish; pour in dressing mixture. Close bag. Marinate in the refrigerator for 6 to 24 hours, turning the bag several times.
3. Drain steak, reserving the marinade. Grill steak on an uncovered grill directly over medium coals for 12 to 14 minutes or until medium-rare, turning once and brushing frequently with reserved marinade during the first 8 minutes.
4. To serve, diagonally slice meat across the grain into very thin slices. Serve with salsa.

Makes 6 servings.

Nutrition Information Per Serving: Calories: 273, Protein: 19 g, Carbohydrates: 9 g, Fat: 18 g, Cholesterol: 46 mg, Sodium: 535 mg.

Food Exchanges: 1/2 Vegetable, 1/2 Fruit, 2 1/2 Meat, 2 Fat.

Meatballs:
1 pound ground turkey breast
1 pound ground sirloin
2 large eggs, slightly beaten
3/4 cup saltine cracker crumbs
1/4 cup grated Asiago cheese
3 tablespoons minced onion
2 cloves garlic, minced
1/4 teaspoon ground black pepper

Sauce:
1 cup medium salsa
1 (14 3/4-ounce) can reduced-fat and sodium chicken broth
1 (12-ounce) can tomato paste
1/4 cup Equal® Spoonful
2 tablespoons lemon juice
2 teaspoons Jamaican jerk seasoning
Hot cooked rice or pasta (optional)

1. Preheat oven to 425°F.
2. For Meatballs: Combine all ingredients. Shape into 1 1/2-inch daimeter meatballs. Place on 15 x 10-inch baking pan. Bake 18 to 20 minutes. Remove pan from oven to wire rack.
3. Meanwhile, for Sauce, combine all ingredients in large saucepan with cover. Place cooked meatballs in sauce. Heat to simmer over medium heat. Simmer, covered, 20 minutes to blend flavors. Serve over hot cooked rice or pasta, if desired.

Makes 8 servings.

* May substitute 6 packets Equal sweetener

Nutrition Information Per Serving:
calories 266, protein 28 g, carbohydrate 16 g, fat 10 g, cholesterol 131 mg, sodium 461 mg.

Food Exchanges: 4 lean meat, 1 starch.

1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
1 tablespoon vegetable oil
2 garlic cloves, minced
4 1/2 cups quartered fresh mushrooms
1/2 cup chopped onion
1 cup low-fat sour cream
2 tablespoons all-purpose flour
1 cup skim milk
1/2 cup chicken broth
2 tablespoons Madeira or dry sherry

Recipe Herbed Biscuits (recipe follows)
Green onions, thinly sliced for garnish (optional)

1. In a large skillet cook chicken in oil over medium-high heat for 4 to 5 minutes or until no longer pink. Remove chicken; set aside.
2. Add garlic, mushrooms and onion to skillet. Cook, uncovered, for 4 to 5 minutes or until liquid evaporates.
3. In a bowl stir together sour cream, flour, 1/2 teaspoon salt and 1/4 teaspoon pepper.
4. Add sour cream mixture, milk, and broth to skillet. Cook and stir until bubbly. Cook 1 minute more.
5. Add chicken and Madeira or sherry; heat through. Serve over Herbed Biscuits. Sprinkle with additional sliced green onions if desired.

Makes 6 servings.

Herbed Biscuits

1 3/4 cup biscuit mix
2 tablespoons thinly sliced green onion
1/2 teaspoon dried basil, crushed
1/2 cup skim milk

1. In a mixing bowl stir together biscut mix, green onions and basil. Add milk; stir just until dough clings together.
2. On a floured surface knead dough 10 to 12 strokes. Roll out to a 1/2-inch thickness. Using a 2-inch biscuit cutter, cut dough into 12 biscuits. Reroll the trimmings as necessary.
3. Bake biscuits on an ungreased baking sheet in a 425*F (220*C) oven for about 12 minutes.

Makes 12 biscuits.

Nutrition Information Per Serving: calories - 406, fat - 14 g., cholesterol - 78 mg., protein - 35 g., carbohydrate - 34 g., sodium - 797 mg.