There are plenty of WLS patients that are diabetic and while having surgery should improve their disease tremendously, it will always be an issue for them. For that reason, we are adding a *Diabetes* section in the new Holiday Cookbook that will be coming out later this year. Here are a few recipes that will be in the cookbook. Remember that recipes for Diabetes patients are recipes that WLS patients can eat and enjoy without guilt. As usual, I opt for flavor, not function when working on recipes for any dietary restrictions!
* Exported from MasterCook *
Baked Fish Steak
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1 lb halibut or salmon steak cut 5/8-1 inch thick
1/3 cup Spicy Tomato Dressing
Line a small pan with aluminum foil and grease with margarine. Cut steak into 4 equal parts and place on the pan. Brush steak with dressing using a pastry brush. Bake for 25 to 30 minutes at 350 degrees. Serve hot!
I include this recipe because it is so easy to grab a bottle of fat free or reduced fat Catalina or spicy French dressing and pop this in the oven. Be sure to add spices and herbs of your choice. You can use this on any fish or seafood.
Makes 4 servings.
NOTES : 107 calories
1g carbohydrate
19g protein
2g total fat
Trace saturated fat
29mg cholesterol
Trace fiber
167mg sodium
* Exported from MasterCook *
Baked Lamb and Vegetables
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2 lamb shoulder chops, about 1/2 pound total
1/2 cup thin onion wedges
1/3 cup thin bite size strips peeled turnip
1/4 cup thin bite size carrots
1/4 cup thinly sliced celery
1/8 teaspoon garlic salt
1/8 teaspoon dried thyme -- crushed
1 Dash black pepper
2 thin lemon slices
Cut 2 12-inch squares of heavy foil. Trim fat from chops. Arrange a chops on each square of foil. Place vegetables on top of the chops. Sprinkle garlic powder, thyme, and pepper over vegetables with chops. Add lemon slices. Take up two opposite edges of foil and seal with a double fold. Fold other two sides to completely cover chops and vegetables, leaving room for steam. Place chops in a baking pan. Bake in a 350° oven for 50 minutes or until chops are medium done and vegetables are tender. Throw away lemon slices before serving.
You can substitute any veggies that you like in this great dish. Be sure to use the leanest meat you can find. The foil keeps it very juicy and tender.
Makes 2 servings.
NOTES : Calories: 180
Carbohydrates: 8g
Protein: 21g
Total Fat: 7g
Saturated Fat: 2g
Cholesterol: 68mg
Fiber: 2g
Sodium: 148mg
* Exported from MasterCook *
Cold Seafood Salad
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Serving Size : 4 Preparation Time :0:00
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12 Lettuce or spinach leaves
1/2 cup cooked shrimp
1/2 cup cooked scallops
2 celery stalks -- sliced
1 green onion -- finely chopped
1 tablespoon fresh parsley -- chopped
1 tablespoon fresh lemon juice
1 cucumber -- sliced
12 cherry tomatoes
2 lemons -- cut into wedges
Place lettuce or spinach on 4 plates. In a medium size bowl, mix the shrimp, scallops, celery, green onion, parsley, and lemon juice. Divide the mixture evenly into 4 servings and place on top of lettuce lined plates. Place cucumber and cherry tomatoes evenly on each dish. Garnish each dish with lemon wedges.
This is a great basic recipe. I use salad dressing when I make it because it gives it a little extra flavor. If you use dressing, note that it is not added in the nutritional information below.
Makes 4 servings.
NOTES : Calories: 96
Carbohydrates: 7g
Protein: 15g
Total Fat: 1g
Saturated Fat: 0g
Cholesterol: 74mg
Fiber: 2g
Sodium: 177mg
* Exported from MasterCook *
Cuban-Style Pork Tortilla Roll-Ups
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1/2 cup lime juice
1/4 cup grapefruit juice
1/4 cup water
2 bay leaves
1 teaspoon dried oregano -- crushed
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
3 cloves garlic -- minced
3 pound boneless pork shoulder roast
1 large onion -- sliced
Shredded lettuce (optional)
Chopped tomato (optional)
8 10-inch whole wheat or low-fat flour tortillas
To prepare marinade, combine in a small bowl lime juice, grapefruit juice, water, bay leaves, oregano, salt, cumin, pepper, and garlic. Remove excess fat from meat. Cut meat to fit into a 3 1/2- to 5-quart slow cooker. Using a large fork, pierce meat in several places. Place meat in a resealable plastic bag set in a shallow dish. Pour marinade over meat; seal bag. Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally. Place onion in cooker. Add meat and marinade. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Remove meat and onion from cooker, reserving cooking liquid. Using two forks, pull meat apart into shreds. Skim fat from liquid. Remove and discard bay leaves. Serve meat, onion, lettuce and tomato in tortillas with small bowls of the hot cooking liquid.
This is a yummy and tender take on burritos, made in a Cuban style. I love to add lots of hot chili peppers and make it spicy!
Makes 8 roll-ups.
NOTES : Calories: 354
Carbohydrate: 30g
Protein: 32g
Total Fat: 11g
Saturated Fat: 3g
Cholesterol: 92mg
Fiber: 3g
Sodium: 643mg