Wednesday , 13 December 2017
Diabetic Dinner Recipes – Can You Beat Diabetes With Paleo Diet Foods?

Diabetic Dinner Recipes – Can You Beat Diabetes With Paleo Diet Foods?

Best diet for Diabetics – Does Paleo Help Diabetes Type 2?

Will Paleo help PWDs (People with Diabetes), especially diabetes type 2? Well, there is going to be a long explanation to answer that question. Surely, we cannot simply answer the question with a ‘yes’ or ‘no’ as it is truly not simple at all to answer that question. You can get a good understanding about this issue if you have known enough about Paleo essentials.

Overview of Best Diet for Diabetics

This diet is called ‘Paleo’ for single solid reason—the term is derived from ‘Paleolithic’ which basically refers to Stone Age thousands years ago when cavemen were still exist and inhibited this planet. From that origin, whoever of you not knowing the story might have been able to guess why Paleo is a hot topic today; when people have been much soaked up into unhealthy diet.

Paleo, essentially, urges you to consume healthy diet consisted of mainly unprocessed food. This part is certainly great for everyone today, not exceptionally people with diabetes type 2 who have to maintain their blood sugar level. Unfortunately, besides unprocessed food, Paleo somewhat, requires for more cutting in your diet.




One inevitably challenging menu to remove from Paleo diet is grains. As much as we know, grains are among those good foods. So, how could this be kicked out from this so-called natural diet? Well, some argue that grains and some dairy products are indeed good, but they may contribute to increasing risks of heart diseases, cancer and also diabetes type 2

High amount of carbs contained in grains does not fit with Paleo diet which promote high protein and healthy fat through its menus. Therefore, lean meat, vegetables, and fruits are considered as the best option for those taking Paleo diet.

Unfortunately, as you can also see from Paleo trend—more people have been coming up with Paleo recipes which do not only contain veggies or fruit. They do even serve spinach as spaghetti sauce or banana slices as pancake’s topping. Well, try to make a logic of this phenomenon, so that you could tell yourselves if paleo diet is really perfect for you.

Our Best Recipes for Dinner Tonight

Our best dinner ideas are quick, easy, and most importantly delicious! We’ve lightened your favorite suppers and added creative twists to classic dinners. Enjoy one of our diabetic recipes for dinner tonight!

1- Creamy Turkey and Spinach Pie




Creamy Turkey and Spinach Pie

  • Makes: 8 servings
  • Carb Grams Per Serving: 14

Ingredients

  •  Nonstick cooking spray
  •  ounces dried multigrain or regular angel hair pasta, broken
  •  8 – ounce package reduced-fat cream cheese (Neufchatel), softened
  •  3/4 cup refrigerated or frozen egg product, thawed, or 3 eggs
  •  1/2 cup light dairy sour cream
  •  1/4 cup snipped fresh basil or 1 tablespoon dried basil, crushed
  •  1/4 teaspoon garlic powder
  •  1/4 teaspoon crushed red pepper
  •  cups chopped cooked turkey breast (10 ounces)
  •  10 – ounce package frozen chopped spinach, thawed and well drained
  •  ounces reduced-fat Monterey Jack cheese, shredded (1 cup)
  •  1/3 cup chopped bottled roasted red sweet pepper

Directions

  1.  Preheat oven to 350 degrees F. Coat a 9-inch deep-dish pie plate or a 2-quart square baking dish with cooking spray; set aside. Cook pasta according to package directions; drain well.
  2.  Meanwhile, in a large bowl, beat cream cheese with an electric mixer on low to medium speed until smooth. Gradually beat in eggs and sour cream. Stir in basil, garlic powder, and crushed red pepper. Stir in cooked pasta, turkey, spinach, Monterey Jack cheese, and roasted red pepper. Spread mixture in prepared plate or dish.
  3.  Bake, uncovered, for 45 to 50 minutes or until edges are slightly puffed and golden and center is heated through. Let stand on a wire rack for 10 minutes before serving. Cut into wedges or rectangles to serve.

Nutrition Facts Per Serving:

Servings Per Recipe: 8
PER SERVING: 249 cal., 11 g total fat (6 g sat. fat), 65 mg chol., 340 mg sodium, 14 g carb. (2 g fiber, 2 g sugars), 23 g pro.

Diabetic Exchanges

Lean Meat (d.e): 3; Vegetables (d.e): 0.5; Fat (d.e): 1; Starch (d.e): 0.5




2-  Coconut Shrimp with Mango Rice Pilaf

Coconut Shrimp with Mango Rice Pilaf

  • Makes: 4 servings
  • Carb Grams Per Serving: 36

 Ingredients

  •  pound fresh or frozen extra-large shrimp in shells
  •  Nonstick cooking spray
  •  1/4 cup refrigerated or frozen egg product, thawed, or 2 egg whites, lightly beaten
  •  3/4 cup finely crushed reduced-fat or reduced-sodium shredded wheat crackers
  •  1/3 cup shredded coconut
  •  1/4 teaspoon ground ginger
  •  1/4 teaspoon ground black pepper
  •  8.8 – ounce package cooked brown rice
  •  1/2 cup chopped fresh mango or chopped jarred mango, rinsed and drained
  •  1/3 cup sliced green onions
  •  tablespoons snipped fresh cilantro

Directions

  1.  Thaw shrimp, if frozen. Preheat oven to 450 degrees F. Line a large baking sheet with foil and lightly coat with nonstick cooking spray; set aside. Peel and devein shrimp, leaving tails intact. Rinse shrimp; pat dry with paper towels.
  2.  Place egg in a shallow dish. In another shallow dish, combine crushed crackers, coconut, ginger, and pepper. Dip shrimp into egg, turning to coat. Dip in coconut mixture, pressing to coat except leaving tail uncoated. Arrange shrimp in a single layer on the prepared baking sheet.
  3.  Bake for 8 to 10 minutes or until shrimp are opaque and coating is lightly browned. Meanwhile, heat rice according to package directions. Transfer to a serving bowl. Stir in mango and green onions. Serve rice with shrimp; sprinkle with cilantro.

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 303 cal., 7 g total fat (2 g sat. fat), 129 mg chol., 249 mg sodium, 36 g carb. (3 g fiber, 4 g sugars), 23 g pro.

Diabetic Exchanges

Lean Meat (d.e): 2.5; Starch (d.e): 2.5

3- Fish Tacos with Mango Salsa

Fish Tacos with Mango Salsa

  • Makes: 8 servings
  • Carb Grams Per Serving: 52

Ingredients

    •  pound fresh or frozen swordfish or halibut steaks, cut 1 inch thick
    •  1/2 teaspoon Jamaican jerk seasoning
    •  6 – inches flour tortillas
    •  cups shredded fresh spinach or lettuce
    •  Fresh spinach leaves (optional)
Mango Salsa:
  •  large mango, peeled, seeded and chopped
  •  large tomato, seeded and chopped
  •  small cucumber, seeded and chopped
  •  tablespoons snipped fresh cilantro
  •  jalapeno pepper, seeded and chopped
  •  thinly sliced green onion
  •  tablespoon lime juice

Directions

  1.  Thaw fish, if frozen. Rinse fish; pat dry. Cut fish crosswise into 3/4-inch slices; sprinkle with Jamaican jerk seasoning. Place fish strips in a greased grill basket. Grill fish on the rack of an uncovered grill directly over medium-hot coals for 8 to 10 minutes or until fish flakes easily with a fork, turning the basket once halfway through grilling time.
  2.  Meanwhile, wrap tortillas in foil. Place at edge of grill; heat for 10 minutes, turning occasionally.
  3.  To serve, fill warm tortillas with spinach, fish, and Mango Salsa. Makes 8 servings.
  4.  Mango Salsa: In a large bowl combine mango, tomato, cucumber, snipped fresh cilantro; jalapeno pepper, green onion; and lime juice. Cover; refrigerate until serving time. Serve with a slotted spoon. Makes about 3 cups.

Variation

  • Broiling Directions: Place seasoned fish slices on the greased unheated rack of a broiler pan. Broil 4 inches from the heat for 5 minutes; turn fish. Broil for 3 to 7 minutes more or until fish flakes easily with a fork. Meanwhile, wrap tortillas in foil. Heat package on lower rack of oven for 5 to 7 minutes.

Nutrition Facts Per Serving:

Servings Per Recipe: 8
PER SERVING: 418 cal., 10 g total fat (2 g sat. fat), 45 mg chol., 463 mg sodium, 52 g carb. (3 g fiber), 30 g pro.

Diabetic Exchanges

Fruit (d.e): 0.5; Starch (d.e): 2.5; Fat (d.e): 1; Lean Meat (d.e): 3; Vegetables (d.e): 0.5

 

 

 

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