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Free Diabetic Recipe Meals

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Table of Contents

1.  Polish Sausage Stew
2.   Krautrunza
3.   German Sauerkraut
4.   Polish Bigos And Kluski
5.   Patchlings
6.   Mom's Weiner Soup
7.   Mom's Beef Stew
8.   Iocoa Egg Pancakes
9.   Diabetic Beef Pasties
10.  Tuna Supreme
11.  Diabetic Spicy Meatballs
12.  Diabetic Spicy Sausage
13.  Pork Chops And Stuffing
14.  Pickled French Style Green Beans
15.  Aloha Seafood Dish
16.  Apple, Pear Tuna Salad
17.  Baked Beans
18.  Baked Chicken With Apples
19.  Bar-B-Q Meatballs
20.  Bar-B-Q Sauce
21.  Bar-B-Que Chicken
22.  Broiled Chicken With Garlic
23.  Brunswick Stew
24.  Cabbage Relish
25.  Cabbage Rolls
26.  Cabbage Salad
27.  Cabbage Surprise
28.  Cabbage With Tomatoes
29.  Carrot And Orange Salad
30.  Celery Salad
31.  Cheese And Onion Casserole
32.  Baked Chicken Dinner
33.  Chicken Livers Hawaiian
34.  Chicken Loaf
35.  Chicken Salad
36.  Chicken Stew
37.  Christmas Cole Slaw
38.  Cranberry Gelatin
39.  Creamed Sauce
40.  Crunchy Hamburgers

POLISH SAUSAGE STEW

1 can cream of celery soup
1/4 c. brown sugar
27 oz. can sauerkraut, drained
1 1/2 lb. polish sausage, cut in 2 inch pieces
4 med. potatoes, pared and cubed
1 c. chopped onion
4 oz. shredded Monterey Jack cheese

Cook sausage,potatoes, and onion until done. Mix soup, sugar & sauerkraut, cook until blended. Mix with other ingredients and top with cheese.

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KRAUTRUNZA

1 link (approximately 1/4 lb.) German sausage
1 lb. ground beef
1 sm. head cabbage
1 med. onion
Salt and pepper
Yeast dough

Brown meats and add other ingredients, cook until tender. serve

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GERMAN SAUERKRAUT

1 can Bavarian sauerkraut, partially drained
1 apple, cored and sliced
1 onion, chopped
2 or 3 slices bacon

Mix together and cook until all is tender.

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POLISH BIGOS AND KLUSKI

2 lb. ground beef
3 tbsp. Crisco
2 c. diced green pepper
2 c. sliced onions
10 1/2 oz. can tomato soup
#2 can tomatoes
3/4 c. water
1 - 2 tbsp. salt 1/4 tsp. black pepper
1/8 tsp. red pepper (optional)
1/2 pkg. kluski noodles

Brown ground beef. Then add peppers, onions, cook until lightly sautéed. Cook noodles per package direction. Add the rest of the ingredients and cook until well blended. Mix sauce with noodles or let them put on their own sauce.

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PATCHLINGS

5 c. flour
1 egg
1 tbsp. shortening
1 c. milk

Mix all ingredients together, drop on cookie sheet, and bake at 350 degrees for about 10 min.

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MOM'S WIENER SOUP

4 wieners
1 onion
1 qt. milk
1 1/2 tsp. salt
4 tbsp. butter
2 tbsp. flour
2 c. cooked, diced potatoes
1/4 tsp. pepper

Brown potatoes, wieners and onions in 2tbsp butter. Mix milk, salt, pepper, flour and other 2 tbsp butter together, stir constantly until mixture boils and becomes smooth. Then mix everything together in a soup pan or pot, cook until everything is hot, then serve.

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MOM'S BEEF STEW

1/4 c. ginger ale
1 tbsp. red wine vinegar
1 can consomme soup
Salt and pepper
1/4 c. flour
1 lb. lean stew meat
1/4 lb. mushrooms, sliced
2 med. potatoes, cut up
2 carrots, sliced
1 onion, sliced

Brown stew meat and sautee with onions and mushrooms. Add all ingredients into pot and cook until meat is and vegetables are tender.

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IOCOA EGG PANCAKES

8 eggs, whip hard
1 tsp. salt
2 1/2 c. milk or water
1 c. flour

Mix all ingredients and pour onto grill. Cook on each side until lightly brown.

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DIABETIC BEEF PASTIES

--Crust—
3/4 tsp. Salt
1/4 c. plus
2 tsp. vegetable shortening
1 egg
Water

Put flour and salt in mixing bowl. Cut in shortening. Beat egg in a measuring cup. Add water to make 1/2 cup, add to flour and mix until well moistened. Divide dough into 6 balls. On lightly floured board, roll balls into circles between waxed paper. Then set aside.

--FILLING--
3/4 lb. coarsely ground beef (raw)
2 c. diced raw potato
3/4 c. diced raw carrot
3/4 c. diced celery
1 tsp. salt
1/4 tsp. black pepper
2 tbsp. water

Once all filling ingredients have been well mixed. Spoon on to dough, and wrap around beef. Bake at 350 degrees for about 10 – 15 min or until dough has become golden brown.

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TUNA SUPREME

1 sm. can tuna, water-packed
3 hard boiled eggs, diced
1 c. American cheese, diced
2 tbsp. each chopped sweet pickles, mince onion, chopped celery and cut-up stuffed olives
1/2 c. mayonnaise or Miracle Whip

Mix all ingredients and serve on bread or lettuce leaf.

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DIABETIC SPICY MEATBALLS

1 lb. lean ground beef
1/2 c. chili sauce
2 tsp. prepared horseradish
1/2 c. minced onion
2 tsp. Worcestershire sauce
1/2 tsp. salt
2 tbsp. corn oil

Mix all ingredients well, roll into balls, and brown in corn oil. Drain on paper towels.

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DIABETIC SPICY SAUSAGE

2 lb. extra lean ground pork
2 tsp. crushed dried sage
1 tsp. freshly ground black pepper
1 tsp. fructose
1 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. ground mace
1/4 tsp. ground allspice
1/4 tsp. salt
1/8 tsp. ground cloves

Mix all ingredients thourghly. Then make into patties and brown until done.

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PORK CHOPS & STUFFING

5 pork chops
1 box croutons, prepared to box directions, as stuffing
1/4 c. water

Brown pork chops, make sure cooked well. Serve with stuffing.

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PICKLED FRENCH STYLE GREEN BEANS

1 can beans
1 tsp. pickling spice
2 tsp. artificial sweetener
1/3 c. vinegar

Steam beans 5 minutes or less and strain. Mix rest of ingredients and bring to a boil. Strain to rid of spices. If needed you can add vinegar or sweetener to taste. Pour over beans and let stand overnight.

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ALOHA SEAFOOD DISH

2 lbs. fish fillets
1/2 c. pineapple juice
1/4 c. steak sauce
1 tsp. salt
Dash of pepper

Place fish in single layer in shallow baking dish. Combine remaining ingredients and pour over fish. Let stand 30 minutes, turn once. Remove fish, reserving sauce for basting. Place fish on Pam sprayed broiler pan. Broil about 4 minutes, brushing with sauce. Turn carefully and brush with sauce. Broil until fish flakes when tested with fork. Garnish with lime wedges or pineapple if desired.

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APPLE/PEAR TUNA SALAD

1 med. apple or pear
1 (3 oz.) water packed tuna
2 tbsp. diced green pepper
1 tbsp. lo-cal French or Italian dressing
2 tsp. lemon juice
Pinch of artificial sweetener
Lettuce cup

Dice pear. Toss with tuna and green pepper. Combine dressing, lemon juice, and sugar substitute. Pour over salad and toss. Spoon into lettuce cup.

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BAKED BEANS

2 (16 oz.) cans French style beans
1 tbsp. dehydrated onion flakes
1 c. tomato juice
2 tsp. Worcestershire sauce
1 tsp. dry mustard
Artificial sweetener to equal 12 tsp. sugar

Drain beans and empty into bowl. Add remaining ingredients. Mix lightly and turn into baking dish. Bake at 350 degrees for 45 minutes.

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BAKED CHICKEN WITH APPLES

2 1/2 to 3 lb. chicken, cut up
1/2 tsp. salt
1/4 tsp. pepper
1 chicken bouillon cube
1/2 c. boiling water
1/2 c. apple juice
2 c. sliced fresh green beans, French style
1 c. diced peeled apples
1 tbsp. flour
1 tsp. ground cinnamon
1 oz. bread

Sprinkle both sides of chicken with salt and pepper. Place chicken on a rack in a shallow open roasting pan. Bake in hot oven (450 degrees) until browned, about 20 minutes. Reduce oven temperature to 350 degrees. Remove chicken and rack; pour off any fat from pan. Return chicken to pan. Dissolve bouillon in boiling water. Pour over chicken along with apple juice. Stir in green beans. Cover and bake 25 minutes. Stir in apple. Cover and bake 10 minutes longer. Meanwhile, in small saucepan mix flour with cinnamon. Blend with 1 tablespoon of cold water. Stir in hot pan liquid. Cook and stir until mixture boils and thickens slightly. Serve with chicken and vegetables.

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BAR-B-Q MEATBALLS

1 lb. ground chuck
1/2 c. liquid skimmed milk
1 med. onion, chopped
Salt & pepper to taste
1/2 c. diet catsup
1 tbsp. minced green peppers
1 tsp. prepared mustard
1 tbsp. vinegar
1 tbsp. minced onion
1 1/2 tbsp. Worcestershire sauce
2 packs Sweet & Low

Mix chuck, milk, onion, salt & pepper. Make into balls. Broil until brown (approximately 15 minutes). Sauce: Mix catsup, green pepper, mustard, and vinegar. Add minced onion, Worcestershire sauce, & Sweet'N Low. Pour over meat balls. Cook covered for 15 minutes at 400 degrees.

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BAR-B-Q SAUCE

1 can tomato juice
1 onion, chopped
1 tbsp. mustard
1 tsp. chili powder
1/4 c. vinegar
Garlic powder to taste
1/2 tsp. paprika
1 tsp. Worcestershire sauce
Sweetener, salt, & pepper to taste

Combine, bring to a boil then lower heat and simmer until thick as you desire.

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BAR-B-QUE CHICKEN

Chicken, boiled, skinned, boned, & chopped
1 can tomato juice
1 onion, chopped
1 tbsp. mustard
1 tsp. chili powder
Sweetener to taste
1/4 c. vinegar
Dash of garlic powder
Pinch of oregano

Mix all ingredients, excluding chicken, to make the sauce. Mix chicken and as much sauce as you like. Simmer and eat on bread or without.

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BROILED CHICKEN WITH GARLIC

2 1/2 lbs. chicken, quartered
6 cloves garlic
3/4 tsp. powdered rosemary
Salt & pepper to taste
Chicken bouillon

Rub chicken with 2 pressed garlic cloves, and rosemary. Also rub with salt and pepper. Let stand 30 minutes. Put chicken in broiler pan and coat top with bouillon. Sprinkle with 2 slivered garlic cloves. Add a little bouillon to pan. Broil turning when half done. Coat top sides with bouillon and 2 more slivered garlics. Baste with pan drippings.

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BRUNSWICK STEW

3 oz. chicken breast
3 oz. ground chuck, cooked
12 oz. tomato juice
1/2 sm. onion or dehydrated
1 c. water
1 pkg. beef bouillon
1/2 tsp. red pepper
1/8 c. vinegar

Skin chicken and boil until tender. Broil beef until brown. Debone, chop, and blend chicken in blender. Cook tomato juice, water, and onion slowly (30 minutes). Add bouillon, pepper, meat, and vinegar. Add salt and pepper to taste. Cook very slow in a soup pot until thick or use a crockpot.

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CABBAGE RELISH

5 lbs. cabbage
1 jar pimento
1/2 tsp. mustard seed
1 1/2 tsp. celery seed
4 tbsp. dehydrated onions
1 pt. white vinegar
1 tsp. salt
Artificial sweetener to equal 2 1/2 cups sugar
1/2 tsp. turmeric

Grate or chop cabbage and pimento. Mix remaining ingredients and heat mixture. When it comes to a rolling boil, cool. Pour over cabbage mixture. Store in covered jars or container in refrigerator. Will keep several weeks. Taste better after it sets for a day.

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CABBAGE ROLLS

6 lg. cabbage leaves
1/2 lb. ground chuck
1 tbsp. minced onion
1 egg
2 slices white bread
Salt & pepper to taste
Tomato sauce

Boil cabbage leaves in salt water for 5 minutes, set aside. Mix ground chuck, onion, salt, pepper, egg, and bread. Carefully spread cabbage leaf. Roll up small roll of beef mixture. Secure with toothpick. Place rolls in boiler. Pour tomato sauce plus a can of water over. Simmer about 45 minutes.

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CABBAGE SALAD

3 c. shredded cabbage
1 tsp. salt
1 shredded turnip (2 oz.)
1 shredded carrot (2 oz.)
1 chopped green pepper
1/4 tsp. dill seed

Cover cabbage with salt. Let stand for 45 minutes. Wash and dry thoroughly. Drain and squeeze all water out. Toss with other ingredients. Moisten with low-cal dressing.

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CABBAGE SURPRISE

3 c. chopped cabbage
8 oz. ground chuck (raw)
1 tbsp. chopped onion
5 oz. tomato juice
Salt & pepper to taste

Broil cabbage until tender, drain liquid and save. Cook beef in Pam sprayed skillet, drain. Drain meat on paper towels. Combine ingredients and cook on low heat for 30 to 35 minutes. If more soup is desired, add liquid from cabbage.

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CABBAGE WITH TOMATOES

2 med. onions, sliced
Artificial sweetener to equal 1 tbsp. sugar
1 med. cabbage, shredded
1 tsp. salt
1/2 tsp. caraway seeds
1 to 2 tbsp. vinegar
1/2 c. water
3 lg. tomatoes, peeled and chopped
1 tbsp. flour
Bouillon

In deep saucepan, saute' onions in small amount of bouillon. Saute' until soft and golden. Sprinkle with sugar. Add cabbage, salt, caraway, vinegar, and water. Simmer, covered, over low heat for 30 minutes. Add tomatoes and simmer, covered for 15 minutes more. Mix flour with 2 to 3 tablespoons of pan liquid. Make a smooth paste. Stir into cabbage. Cook, uncovered, stirring constantly until mixture thickens.

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CARROT AND ORANGE SALAD

1 1/2 c. water
4 oz. grated raw carrots
4 oz. unsweetened orange juice
1 tbsp. unflavored gelatin
1 tbsp. lemon juice
Artificial sweetener equal to 2 tsp. sugar
1/4 tsp. salt
Lettuce leaves

Soften gelatin in 1/4 cup cold water. Add salt, sweetener, and 1 1/4 cups hot water. Stir until dissolved. Add orange and lemon juice. Set aside to stiffen slightly. Add raw carrots to gelatin and pour into mold. Make sure mold has been rinsed in cold water. Chill. Unmold on lettuce leaves.

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CELERY SALAD

4 c. slivered celery, sliced diagonally
2 heads Boston lettuce
1 (12 oz.) yogurt
1 1/2 tbsp. lemon juice
1 1/2 tbsp. DiJon mustard
4 tbsp. finely chopped parsley
Salt and pepper

Cover and cook celery in very small amount of boiling water. Cook for 3 minutes. Drain and cool. Arrange on lettuce cups. Mix yogurt, lemon juice, mustard, and parsley. Season to taste and pour dressing over celery.

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CHEESE AND ONION CASSEROLE

8 oz. onions. sliced
4 oz. Swiss cheese, grated
4 eggs, slightly beaten
2 c. skim milk
2 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
4 slices enriched white bread, crumbled, divided in half

Combine all ingredients except 1/2 of bread crumbs. Combine in casserole dish; mix well. Top casserole with remaining bread crumbs. Bake at 350 degrees for 25 minutes. Bake longer if needed until cooked throughout. Makes 4 servings.

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BAKED CHICKEN DINNER

4 oz. chicken
1 egg
4 oz. cooked peas
1/3 c. dry milk
2 tbsp. dehydrated onion flakes
2 tbsp. green peppers, diced
2 tbsp. Worcestershire sauce
1/2 tsp. salt, seasoned
1/2 c. water
2 tbsp. pimento, chopped

Combine all ingredients. Bake at 350 degrees for 45 minutes.

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CHICKEN LIVERS HAWAIIAN

1/4 c. liquid chicken bouillon
1/2 c. chopped celery
1/2 c. chopped onion
1/2 med. green pepper, sliced
12 oz. chicken livers
1 c. pineapple chunks 1 1/4 tsp. brown sugar substitute
1 tsp. salt
1 tbsp. cider vinegar
Bean sprouts

Cook celery, onion, and green pepper in Pam sprayed skillet. Cook over medium- high heat until crisp, about 5 minutes. Add chicken liver and cook 10 minutes. Add chicken liver and cook 10 minutes. Stir frequently. Add pineapple. Dissolve salt, sugar, and vinegar with 1/2 cup water. Add to skillet. Serve on cooked hot bean sprouts.

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CHICKEN LOAF

4 oz. chopped raw carrots
1 c. chopped raw celery
1 tbsp. dehydrated onions
1 sm. can pimento, chopped
4 tbsp. diet mayonnaise
1 1/2 c. water
2 pkg. or cubes chicken bouillon
3 envelopes unflavored gelatin
1 tsp. garlic salt
2 tbsp. mustard
1 tsp. lemon pepper
1 tsp. salt
1/2 tsp. pepper
16 oz. cooked, chopped chicken

Mix all ingredients except bouillon, water and gelatin. Dissolve bouillon in 1 cup water. Dissolve gelatin in remaining 1/2 cup water. Add gelatin to boiling bouillon. Add to mixture. Pour into loaf pan. Refrigerate. Unmold, slice and serve.

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CHICKEN SALAD

12 oz. sliced chicken
1/2 c. chopped celery
1/4 c. shredded carrots
1/4 c. lo-calorie salad dressing or mayonnaise
1 1/2 tsp. lime juice
Salt & pepper to taste

Combine chicken celery, and carrots. Stir dressing, juice, salt and pepper. Pour over chicken mixture, tossing to coat well.

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CHICKEN STEW

4 chicken breasts, stewed
1 (6 oz.) can mushrooms
1/2 med. head cabbage, chopped
2 med. onions, chopped
Salt, pepper and garlic to taste
1 (12 oz.) tomato juice

To stew chicken, cover with water and pressure 15 minutes. Remove chicken from water, add mushrooms, cabbage and onions. Add salt, pepper, and garlic to taste. Add tomato juice and chopped chicken. Simmer for about 1 hour.

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CHRISTMAS COLE SLAW

1/2 head green cabbage
1/4 head purpose cabbage
1/3 c. chopped onions
1/3 c. chopped green peppers
1/2 c. diet mayonnaise
1 tsp. salt
2 tsp. artificial sweetener
1/4 tsp. pepper
1 tsp. vinegar
1 tsp. lemon juice

Shred cabbage, chop onions and peppers. Mix with other ingredients.

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CRANBERRY GELATIN

4 c. fresh cranberries
1/4 c. cold water
20 packs Sweet'N Low
1 tsp. vanilla extract
1 1/2 c. water
1 envelope unflavored gelatin

Combine berries, 1 1/2 cups water, vanilla, and sweetener. Combine in large saucepan. Bring to a boil. Simmer 10 minutes or until all berries pop. Sprinkle gelatin on 1/4 cup water to soften. Dissolve in hot cranberry mixture. Pour into mold and chill until set.

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CREAMED SAUCE

1 box frozen cauliflower or fresh
1 (4 oz.) can stem and pieces of mushrooms
1/2 tsp. onion flakes
1/2 tsp. garlic powder
Salt & pepper to taste

Cook cauliflower in water as directed. Put in blender, using water it's cooked in. Add mushrooms using water they are packed in. Add onion flakes, garlic powder, salt and pepper. Blend until smooth.

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CRUNCHY HAMBURGERS

1 lb. ground chuck
1 (16 oz.) can bean sprouts, drained
1 tbsp. Worcestershire sauce
1 tsp. salt
1 tsp. ginger
1/2 tsp. garlic
1/4 tsp. pepper

Combine all ingredients. Divide mixture into 4 equal portions. Broil on rack until cooled.

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