Diabetic Appetizer Recipes

Diabetic Appetizer Recipes - So I have two kids and we have tons of family parties, get togethers and holidays parties and every time that we  celebrate we eat. So I try to bring some diabetic friendly appetizer to these parties. So look below and see some of my favorites.  



Click on the link to jump to your favorite Diabetic Appetizer Recipes

Grilled Shrimp 

Teriyaki Chicken Kabobs 

Spicy Oven Fries 

Thai Shrimp 


Diabetic Appetizer Recipes #1

Mini Pita Pizza

Ingredients

6 sun-dried tomato halves

1 1/2 tablespoons pine nuts

1 1/2 teaspoons olive oil

4 large shallots (6 ounces), peeled and thinly sliced crosswise

1/2 teaspoon sugar

1 teaspoon white wine vinegar

1/4 cup herbed goat cheese

12 mini whole wheat pitas (2" diameter)

Directions

1. Preheat the oven to 350°F. Place the tomatoes in a small bowl. Add boiling water to cover and let stand 15 minutes, or until softened. Drain well and finely chop. Meanwhile, cook the pine nuts in a small nonstick skillet over medium heat, stirring often, for 3 to 4 minutes, or until lightly toasted. Tip onto a plate and let cool.

2. Heat the oil in the skillet over medium heat. Add the shallots and cook for 5 minutes, stirring occasionally, or until the shallots are softened and golden. Add the sugar and cook for 2 minutes longer, or until shallots are golden brown, stirring frequently. Stir in the vinegar and chopped tomatoes and cook for 1 minute longer.

3. Spread 1 teaspoon of the cheese on each mini pita and arrange on a baking sheet. Spoon 1 rounded measuring teaspoon of the shallot mixture onto each pita and sprinkle the pine nuts on top, dividing evenly. Bake for 6 minutes, or until heated through.

4. To make ahead: The shallot mixture can be refrigerated for up to 2 days in advance. Assemble and bake the pizzas as needed.

Nutritional Facts per serving

CALORIES    135.6 CAL

FAT 4.4 G

SATURATED FAT 1.1 G

CHOLESTEROL 2.2 MG

SODIUM 190.8 MG

CARBOHYDRATES 21.4 G

TOTAL SUGARS 2 G

DIETARY FIBER 2.3 G

PROTEIN 4.8 G

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Source : Prevention's The Sugar Solution Cookbook


Diabetic Appetizer Recipes #2

Chicken Bites 

Ingredients

SAUCE

1/2 cup plum preserves

2 tablespoons lime juice

1 tablespoon soy sauce

1 tablespoon dijon mustard

3 teaspoons prepared chopped ginger

Chicken

1/4 cup sesame seeds

6 cups toasted rice cereal

3 tablespoons vegetable oil

3/4 teaspoon salt

1/2 teaspoon garlic powder

1/2 cup buttermilk

2 large eggs

2 pounds boneless, skinless chicken breast halves, cut into 1" pieces

Directions

1. To make the sauce: In a medium bowl, combine the preserves, lime juice, soy sauce, Dijon mustard, and ginger. Set aside until ready to serve.

2. To make the chicken: Place a rack in the upper third of the oven and preheat to 450°F.

3. Spread the sesame seeds on a baking sheet and toast for 2 to 4 minutes, or until golden. Transfer to a plate to cool slightly. Coat the same baking sheet and another one with cooking spray and set aside.

4. In a food processor, combine the cereal, oil, salt, and garlic powder. Add the cooled sesame seeds and process to fine crumbs. Transfer to a large bowl.

5. In another bowl, whisk together the buttermilk and eggs until well combined. With one hand, dip each piece of chicken in the buttermilk mixture, then drop into the crumb mixture. With the other hand, roll the chicken firmly in the crumbs and place on the baking sheets.

6. Bake for 8 to 10 minutes, or until golden. Serve with the plum dipping sauce.

Nutritional Facts per serving

CALORIES    79.3 CAL

FAT 2.4 G

SATURATED FAT 0.5 G

CHOLESTEROL 26.6 MG

SODIUM 105.2 MG

CARBOHYDRATES 7.3 G

TOTAL SUGARS 2.9 G

DIETARY FIBER 0.2 G

PROTEIN 6.9 G

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Diabetic Appetizer Recipes #3

Roast Beef Roll- Ups

Ingredients

SERVES: 1

1 tablespoon fat-free cream cheese

1/2 teaspoon chili garlic sauce

1 whole wheat flour

1/4 cup roasted red bell pepper strips

1/4 cup chopped fresh basil leaves

3/4 cup of lean, low-sodium deli roast beef

Directions

1. IN a small bowl, combine the cream cheese and chili garlic sauce to taste. Stir to mix well.

2. PLACE the tortilla on a cutting board. Spread the cheese mixture evenly over about two-thirds of the tortilla to the edges. Top the cream cheese mixture with the pepper strips, basil, and roast beef. Starting at the filled end, roll the tortilla tightly into a tube, being careful not to tear it.

3. SPACE 8 toothpicks evenly across it and poke them into the tube so they go through and touch the cutting board. With a sharp knife, cut between the picks to make 8 pieces. Take one piece and push the toothpick through so that the roll is evenly spaced in the center. Repeat with the remaining pieces. Arrange, spiral side up, on a serving plate. Serve immediately or cover with plastic wrap and refrigerate for up to 6 hours.

Nutritional Facts per serving

CALORIES    198.9 CAL

FAT 2.6 G

SATURATED FAT 1.1 G

CHOLESTEROL 31.2 MG

SODIUM 1192.8 MG

CARBOHYDRATES 27.4 G

TOTAL SUGARS 1.7 G

DIETARY FIBER 2.5 G

PROTEIN 21.1 G

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Diabetic Appetizer Recipes #4

Eggplant Bruschetta 

Ingredients

Eggplant:

1 eggplant (about 1 1/2 pounds)

1 tablespoon extra-virgin olive oil

1 small yellow onion, finely chopped

2 tablespoons tomato paste

1 tablespoon white wine vinegar

1 tablespoon water

2 tablespoons lemon juice

1 teaspoon salt

1/2 teaspoon red-pepper flakes

1/2 teaspoon garam masala

Bruschetta:

3 pitas, cut into wedges

1 1/2 teaspoons garlic powder

Directions

1. To make the eggplant: In a large pot of boiling water, cook the eggplant whole for 30 minutes. Carefully remove from the boiling water and set aside. When the eggplant has cooled, remove the stem and peel, then coarsely chop. Set aside.

2. Warm the oil in a large skillet over medium heat. When hot, cook the onion for 6 minutes. Add the tomato paste, vinegar,and water and cook, stirring constantly, until the liquids have evaporated. Add the eggplant, lemon juice, salt, red-pepper flakes, and garam masala and stir well. Cook for 5 minutes longer to allow the eggplant to cook through. Transfer to a serving dish, cover, and refrigerate for at least 2 hours before serving.

3. To make the bruschetta: Preheat the oven to 350°F. Spread the pitas on a baking sheet, coat lightly with cooking spray, and sprinkle with garlic powder. Bake the pitas for 5 minutes, turn them, and bake for 3 minutes longer, or until golden brown. Serve immediately with the eggplant dip.


Nutritional Facts per serving

CALORIES    217.4 CAL

FAT 4.5 G

SATURATED FAT 0.7 G

CHOLESTEROL 0 MG

SODIUM 894 MG

CARBOHYDRATES 39.8 G

TOTAL SUGARS 6.8 G

DIETARY FIBER 7.6 G

PROTEIN 6.6 G

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Diabetic Appetizer Recipes #5

Grilled Shrimp 

Ingredients

SERVES: 8

1 cup apricot preserves

1 lemon

4 teaspoons soy sauce

2 cloves garlic, minced

2 teaspoons grated fresh ginger

1 teaspoon black pepper

2 pounds large shrimp, peeled and deveined

Directions

1. Place the preserves in a large microwaveable bowl. Microwave on high power for 30 seconds, or until melted. Grate 2 teaspoons rind from the lemon into the bowl. Cut the lemon in half and squeeze 2 tablespoons juice into the bowl. Stir in the soy sauce, garlic, ginger, and pepper. Add the shrimp and toss to coat. Cover and refrigerate for 30 minutes.

2. Coat a grill rack or broiler-pan rack with cooking spray. Preheat the grill or broiler.

3. Remove the shrimp from the marinade; reserve the marinade. Thread the shrimp onto 8 metal skewers, leaving 1/4" between the pieces. Cook 4" from the heat, basting often with the marinade, for 2 minutes per side, or until the shrimp are opaque.

4. Place the remaining marinade in a saucepan and bring to a boil over medium-high heat. Cook for 2 minutes. Serve with the shrimp.

Nutritional Facts per serving

CALORIES 207.9 CAL

FAT 1.8 G

SATURATED FAT 0.3 G

CHOLESTEROL 150.8 MG

SODIUM 264.1 MG

CARBOHYDRATES 28 G

TOTAL SUGARS 14.9 G

DIETARY FIBER 0.4 G

PROTEIN 20.8 G

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Diabetic Appetizer Recipes #6

Teriyaki Chicken Kabobs 

Ingredients

SERVES: 8

8 ounces chicken breasts, skinned, boned, and cut into 1" cubes

1/3 cup lemon juice

2 tablespoons reduced-sodium soy sauce

2 tablespoons grated fresh ginger

1 teaspoon olive oil

1 teaspoon dried thyme

1 sweet red pepper, cut into 1" cubes

1 small onion, cut into 1" pieces

1 can (8 ounces) unsweetened pineapple chunks, drained

Directions

1. In a large shallow nonmetal dish, combine the chicken, lemon juice, soy sauce, ginger, oil, and thyme. Stir well to combine. Cover and refrigerate for 8 hours, stirring occasionally.

2. Preheat the grill or broiler. Coat the grill rack or broiler pan with no-stick spray. Thread the chicken on eight 6" metal skewers, alternating with the peppers, onions, and pineapple. Grill or broil 4" from the heat, basting frequently with the marinade, for 5 minutes. Turn and cook for 5 minutes, or until the vegetables are golden brown and the chicken is no longer pink in the center. Check by inserting the tip of a sharp knife into 1 cube.

Nutritional Facts per serving

CALORIES 66.8 CAL

FAT 1 G

SATURATED FAT 0.2 G

CHOLESTEROL 16.4 MG

SODIUM 153.3 MG

CARBOHYDRATES 7.7 G

TOTAL SUGARS 5.3 G

DIETARY FIBER 1 G

PROTEIN 7.2 G

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Diabetic Appetizer Recipes #7

Spicy Oven Fries 

Ingredients

SERVES: 4

4 russet potatoes, cut lengthwise into 12 wedges

2 egg whites, lightly beaten

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon paprika

1 teaspoon dried oregano

1/4 teaspoon dried thyme

1 teaspoon salt

1/8 teaspoon cayenne pepper

Directions

1. Preheat the oven to 450°F. Coat a baking sheet with cooking spray. Dip the cut potatoes in egg to coat and place in a bowl. Mix the remaining ingredients and sprinkle over the potatoes, toss well to coat. Place the wedges on the baking sheet. Bake for 20 minutes. Turn the potatoes over and bake for 15 minutes or until crisp.

Nutritional Facts per serving

CALORIES    183.1 CAL

FAT 0.5 G

SATURATED FAT 0.1 G

CHOLESTEROL 0 MG

SODIUM 627.2 MG

CARBOHYDRATES 39.7 G

TOTAL SUGARS 1.6 G

DIETARY FIBER 3.5 G

PROTEIN 6.7 G

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Source: The New Abs Diet Cookbook



Diabetic Appetizer Recipes #8

Thai Shrimp 

Ingredients

SERVES: 4

1 1/2 pounds extra-large shrimp, peeled and deveined

salt

ground black pepper

4 teaspoons peanut oil

2 tablespoons minced shallots

1 tablespoon minced fresh ginger

1 tablespoon minced garlic

2 cups diced tomatoes

2 teaspoons water

1 teaspoon chinese mustard

1/4 cup rice-wine vinegar

2 tablespoons honey

3 cups mixed baby lettuce

2 tablespoons diagonally sliced scallions

Directions

1. Place the shrimp in a shallow dish and sprinkle lightly with the salt and pepper. Drizzle with 2 teaspoons of the oil and toss to mix.

2. Warm the remaining 2 teaspoons oil in a medium saucepan over medium-high heat. Add the shallots and ginger. Cook for 5 minutes, or until soft. Add the garlic and cook for 1 minute. Stir in the tomatoes and cook for 2 to 3 minutes, or until softened.

3. In a cup, stir together the water and mustard. Add to the saucepan. Stir in the vinegar and honey. Cook for 1 to 2 minutes, or until the sauce is reduced and thickened.

4. Add the shrimp. Cook for 2 to 3 minutes, or until the shrimp are opaque.

5. Serve over the lettuce. Sprinkle with the scallions.

Nutritional Facts per serving

CALORIES    293.4 CAL

FAT 8.5 G

SATURATED FAT 1.4 G

CHOLESTEROL 258.5 MG

SODIUM 304.5 MG

CARBOHYDRATES 17.6 G

TOTAL SUGARS 11.9 G

DIETARY FIBER 2.4 G

PROTEIN 36.5 G

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Source: Prevention's Health Guaranteed Cookbook

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