This recipe serves: 4

Preparation time: 15 mins
Cooking time: 10 mins

Ingredients

• 4 tablespoons fat free mayonnaise
• 4 tablespoons barbecue sauce
• 1 pound lean ground turkey
• salt to taste
• freshly ground black pepper
• 1/2 cup fresh, diced tomatoes
• 4 large leaves of green leaf lettuce
• 4 whole grain sandwich buns

Cooking Instructions

1. In a small bowl, stir the mayonnaise and barbecue sauce together.

2. Preheat the grill to medium-high.

3. Shape the turkey into 4 patties, about 1/2-inch thick. Season with salt and pepper and refrigerate until ready to cook.

4. Grill the burgers on both sides until they are cooked through, about 6 minutes per side.

5. Toast the rolls on the grill.

6. Top the burgers with the mayonnaise sauce, lettuce and diced tomatoes and serve them on the toasted rolls.

Nutrition Facts

Grilled Pineapple has to be my favorite thing to grill that isn’t meat. A grilled Pineapple has a great refreshing flavor. While getting you a good fill of vitamin C.

Dietitian’s tip: Pineapple is a good source of vitamin C. One-half cup pineapple provides 12 milligrams of vitamin C — about 20 percent of your daily need for vitamin C.

Serves 8

Ingredients

For the marinade
1 tablespoon olive oil
1/4 teaspoon ground cloves
1 teaspoon ground cinnamon
2 tablespoons dark honey
1 tablespoon fresh lime juice1 firm yet ripe pineapple
1 tablespoon dark rum (optional)
1 tablespoon grated lime zest

Directions

Prepare a hot fire in a charcoal grill or heat a gas grill or broiler (grill).

To make the marinade, in a large bowl, combine the olive oil, cloves, cinnamon, honey and lime juice and whisk to blend. Set aside.

Cut off the crown of leaves and the base of the pineapple. Stand the pineapple upright and, using a large, sharp knife, pare off the skin, cutting downward just below the surface in long, vertical strips. Cut off any remaining small brown “eyes” on the fruit. Stand the peeled pineapple upright and cut it in half lengthwise. Place each pineapple half cut-side down and cut it lengthwise into four long wedges; slice away the core.

Place the pineapple in the bowl with the marinade and stir to coat the pineapple.

Place on the grill and cook about 3 to 4 minutes, basting once or twice with the remaining marinade. Turn the fruit and move it to a cooler part of the grill or reduce the heat. Baste again with the marinade. Grill until the pineapple is tender and golden, about 3 more minutes.

Remove the pineapple from the grill and place on a platter or individual serving plates. Brush with the rum, if using, and sprinkle with the lime zest. Serve hot or warm.

The first thing that you will want to do, when ordering or preparing food, is to think visually.  You really need to be able to control your portions in your meals to ensure that you will not over eat foods and take in excess fats, sugars, and carbohydrates.  One of the big key factors to staying healthy is maintain a healthy weight and eating in excess will do the exact opposite of that.

Another thing that you will want to do with a Diabetic diet is to limit the alcohol as much as possible.  It has been proven that the normal glass of red wine has some health benefits, which is indeed true, but red wine is full of sugars that may do more harm than good when drank in excess.  This doesn’t mean that you can’t have the occasional glass of red wine or a beer with dinner but that is the key, try to pair it with some sort of food and limit your consumption and you will be just fine.

These are just a few key tips in Diabetic menu guides that you can follow.  Ultimately, use your own reasonable judgment and if you have any questions, your doctor will be more than happy to help you out in any way possible.

This recipe serves: 4

Preparation time: 15 mins
Cooking time: 45 mins

Ingredients

• 2 Cornish hens
• 2 shallots, roughly chopped
• salt to taste
• 2 teaspoons minced, fresh thyme
• 1 1/2 carrots, roughly chopped into 1″ pieces
• 1 bay leaf
• freshly ground black pepper
• 1 1/2 stalks celery, roughly chopped into 1″ pieces
• 2 teaspoons minced, fresh rosemary leaves
• 1 lemon
• 2 cloves garlic, sliced

Cooking Instructions

1. Preheat the oven to 375°F.

2. Rinse the Cornish hens with cold water and pat dry. Season with salt and pepper inside and out.

3. Stuff the insides of the hens with garlic, rosemary, thyme and 1/2 bay leaf each. Place a few pieces of shallots, carrots and celery in the cavity.

4. Scatter the rest of the shallots, carrots and celery on the bottom of a roasting pan. Place the hens on top of the vegetables.

5. Squeeze juice from the lemons all over the hens and add 1/2 to each hen cavity. Roast in the oven until the hens are golden brown and crisp and the juices run clear when the thigh is pierced with a sharp knife, about 45 minutes.

6. Transfer the hens to a serving platter and let rest for about 5 minutes. Remove the skin from the hens and cut each one in half.

Nutrition Facts

Ingredients:

1/2 cup light soy sauce
3 tablespoons mirin
3 tablespoons rice vinegar
3 tablespoons sugar
2 teaspoons freshly grated ginger
1 small garlic, minced
1/2 cup beer
1 1/3 pounds London broil

Cooking Instructions:

1. For the teriyaki marinade, combine the soy sauce, mirin, vinegar, sugar, ginger, garlic and beer in a small saucepan. Cook over high heat until the mixture reduces by half. Let cool.

2. Marinate the London broil in the teriyaki marinade, cover and refrigerate for at least 20 minutes or up to 8 hours.

3. Preheat the grill.

4. Grill the steak on each side until it is cooked through, about 4 to 8 minutes per side, depending on the desired doneness and thickness of the steak.

Serving Size: about 1/3 pound

This recipe serves: 10

Preparation time: 15 mins
Cooking time: 10 mins

Ingredients

• 1 tablespoon unsalted butter, melted
• For the Warm Chocolate Fantasy:
• 5 ounces bittersweet or semisweet chocolate
• 1/2 cup unsalted butter (1 stick)
• 4 large eggs, at room temperature
• 1/4 cup cake flour
• 1 cup confectioners’ sugar
• To prepare the ramekins:
• 2 teaspoons cocoa powder
• 2 teaspoons flour

Cooking Instructions

1. Preheat the oven to 350°F.

2. Sift the cocoa and flour together. Brush ten 4-ounce ramekins with melted butter and dust with the cocoa-flour mixture.

3. Melt the chocolate and unsalted butter over a double boiler.

4. Whip the eggs with a mixer on high speed until pale yellow and fluffy, about 5 minutes.

5. Fold the chocolate mixture into the eggs.

6. Sift the cake flour and sugar together. Fold the flour-sugar mixture into the chocolate-egg mixture.

7. Fill the ramekins about 3/4 full.

8. Bake for 8 to 10 minutes. The centers should still be runny and the outside edges should be firm. (This can be made ahead of time and stored in the refrigerator up to 2 days.)

9. Reheat in the microwave on low power for two or three 20-second blasts, until warm. Unmold onto a plate and serve with low-fat ice cream or nonfat frozen yogurt.

Nutrition Facts