Low carb recipes for diabetics

The primary reason for diabetics to opt for a low-carbohydrate diet is not to lose weight, but to be more efficient with the calories consumed relative to bodily functions. Diabetics lack the proper functioning ability of insulin, which is a hormone that controls blood sugar levels. It might be a result of insulin resistance, insulin deficiency, or a combination of both. Due to the insulin disorder, when glucose (sugar) is consumed, the insulin is unable to perform its job and deliver the sugar to muscles, tissues, and cells; this failure causes a build up in the blood. A low carb diet reduces the amount of sugar being taken into the body, and therefore, reduces the amount that needs to be transported or extracted from the blood.

Don’t feel like you have to give up the sugar taste to accommodate for this type of diet. Splenda is a no calorie artificial sweetener, and contains no actual sugar. By replacing Splenda with regular sugar, which can be substituted cup for cup, the carbohydrate content of foods can decrease dramatically. And it tastes great! Also, sugar free ingredients are more prevalent these days from cool whips to peanut butters. Here are a few recipes to get you started.

Italian Chicken Noodle Soup
Makes 6 servings.



1 tablespoon olive oil; 2 cups broccoli florets
2 boneless skinless chicken breasts, cut into ½ -inch pieces 1 ½ cups uncooked Dreamfields
1 medium onion, chopped; low-carb pasta (any shape)
2 cans chicken broth; 1 teaspoon dried basil
2 cups water; ¼ teaspoon garlic powder
3 medium carrots, sliced; 1/8 teaspoon pepper
1. In medium saucepan, heat oil over medium heat. Add chicken and cook 4 to 6 minutes, stirring occasionally, until no longer pink. Add onion and cook 2 to 3 minutes more, until onion is tender, stirring occasionally.
2. Stir in broth, water, and carrots and bring to a boil. Cook 5 minutes over medium heat. Stir in broccoli, noodles, basil, garlic powder, and pepper. Heat to boiling, reduce heat. Simmer uncovered 8 to 10 minutes, stirring occasionally, until vegetables and noodles are tender.
Nutrition Analysis: Calories 170, Total Fat 6g (Saturated Fat 2g), Total Carbohydrate 13g (Fiber 2g), Protein 15g

Sweet Slow-Cooker Barbeque Chicken
Makes 3-4 servings.

¼ cup sugar free barbeque sauce
¾ cup barbeque sauce
1 can Diet Coke sweetened with Splenda
1 pound boneless skinless chicken breast
Combine all ingredients in a crockpot. Slow cook for 4-6 hours. Once tender, shred the chicken and serve.

Pepper Steak

1 pound sirloin steak (round); 1 green pepper, cut in strips
2 tablespoons cooking oil; 2 tablespoons corn starch
¼ cup chopped onion; 2 tablespoons low-sodium
1 clove garlic; soy sauce
1 teaspoon salt 1 ¼ cup cold water
1 beef bouillon cube
1 cup hot water
1 can (1 lb) tomatoes, chopped or 1 can tomato sauce
1. Cut beef in strips. Heat oil to medium heat and brown the meat in skillet. Add onions, garlic, salt, and pepper. Stir and cook 2 minutes.
2. Dissolve bouillon cube in hot water; add to meat. Cover and simmer 30 minutes.
3. Add tomatoes and green pepper. Cook 10 minutes longer. Remove garlic clove.
4. Combine corn starch and cold water. Add soy sauce and cornstarch mixture to meat. Boil for 5 minutes.
5. If desired, serve over (low-carb, if can find in the store) rice.

Snickers Bars
Makes 8 servings.

1-8 ounce container sugar free cool whip
1/3 cup chunky peanut butter (Skippy low-carb, if desired)
1/3 cup Grapenuts cereal
1 pkg. fat free, sugar free chocolate pudding mix (dry)
1 cup reduced sugar chocolate frozen yogurt, softened
Mix all ingredients together. Pour into 8-inch by 8-inch pan. Freeze and cut into 8 servings. You can also use cupcake pans and divide into 8 individual servings instead.

Lemon Raspberry Coffee Cake
Makes 8 servings.

1/3 cup Splenda
¼ cup refrigerated fat free egg product
¼ cup oil
2 tablespoons grated lemon peel
1 tablespoon Minute Maid Frozen Lemon Juice Concentrate
1 (8-oz) container fat free lemon yogurt
1 ¾ cups all-purpose flour
2 teaspoons baking powder
2/3 cup low-sugar red raspberry preserves
1. Heat oven to 350 °F. In medium bowl, combine Splenda, egg product, and oil; beat well. Stir in lemon peel , juice, and yogurt.
2. Add flour, baking powder, and baking soda; stir just until dry ingredients are moistened. Spread half of the batter in ungreased 9-inch round cake pan.
3. Reserve 1/3 cup preserves for top of cake. Carefully spread remaining 1/3 cup preserves over batter to within ¼ inch of edge of pan. Spoon remaining batter over top, spreading to cover preserves completely.

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