American Diabetes Association - The Complete Quick and Hearty Diabetic Cookbook

Managing Editor, Book Publishing, Abe Ogden; Acquisitions Editor, Consumer Books, Robert Anthony; Editor, Laurie Guffey; Production Manager, Melissa Sprott; Composition & CoverDesign, American Diabetes Association; Printer, Data Reproductions Corporation. 1998, 2007 by the American Diabetes Association, Inc. All Rights Reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including duplication, recording, or any information storage and retrieval system, without the prior written permission of the American Diabetes Association. Printed in the United States of America
1 3 5 7 9 10 8 6 4 2 The suggestions and information contained in this publication are generally consistent with the Clinical Practice Recommendations and other policies of the American Diabetes Association, but they do not represent the policy or position of the Association or any of its boards or committees. Reasonable steps have been taken to ensure the accuracy of the information presented.

However, the American Diabetes Association cannot ensure the safety or efficacy of any product or service described in this publication. Individuals are advised to consult a physician or other appropriate health care professional before undertaking any diet or exercise program or taking any medication referred to in this publication. Professionals must use and apply their own professional judgment, experience, and training and should not rely solely on the information contained in this publication before prescribing any diet, exercise, or medication. The American Diabetes Associationits officers, directors, employees, volunteers, and membersassumes no responsibility or liability for personal or other injury, loss, or damage that may result from the suggestions or information in this publication. The paper in this publication meets the requirements of the ANSI Standard Z39.48-1992 (permanence of paper). ADA titles may be purchased for business or promotional use or for special sales.

To purchase more than 50 copies of this book at a discount, or for custom editions of this book with your logo, contact Lee Romano Sequeira, Special Sales & Promotions, at the address below, or at LRomano@diabetes.org or 703-299-2046. For all other inquiries, please call 1-800-DIABETES. American Diabetes Association
1701 North Beauregard Street
Alexandria, Virginia 22311 Library of Congress Cataloging-in-Publication Data The complete quick & hearty diabetic cookbook / American Diabetes Association. 2nd ed. p. cm.

Originally published in 1998. Includes bibliographical references. ISBN 978-1-58040-285-9 (alk. paper) 1. DiabetesDiet therapyRecipes. I.

American Diabetes Association. II. Title: Complete quick and hearty diabetic cookbook. RC662.C63 2007 641.56314dc22 2007007460
eISBN: 978-1-58040-408-2 Contents Spear these scallops with fancy toothpicks or serve them on a bed ofbutter lettuce as a prelude to a pasta dish. Remember not to overcookscallops; they will become chewy instead of tender. 12 oz fresh bay or sea scallops 1/2 tsp salt (optional) 1 1/2 tsp pickling spices 1/2 cup cider vinegar 1/4 cup water 1 Tbsp finely chopped onion 1 head butter lettuce 1. Preheat the oven to 350 degrees.

Wash the scallops in cool water and cut any scallops that are too big in half. 2. Spread scallops out in a large baking dish (be careful not to overlap them). Combine the spices, cider vinegar, water, and onion together in a small bowl and pour the mixture over the scallops. 3. Cover the baking dish and bake for 7 minutes.

Remove from the oven and allow the scallops to cool in the refrigerator (leave them in the cooking liquid). 4. Just before serving, place lettuce leaves on individual plates or a platter and serve. NUTRITION FACTS4 ServingsServing Size 3 oz AMOUNT PER SERVING Exchanges 1 Lean Meat

Calories	70
Calories from Fat	8
Total Fat	1	g
Saturated Fat	0	g
Cholesterol	29	mg
Sodium	152	mg
with added salt	216	mg
Total Carbohydrate	2	g
Dietary Fiber	1	g
Sugars	1	g
Protein	13	g

You can prepare this fast appetizer as guests are walking in,or serve it as a main course over rice.Make sure you buy two pounds of unshelled shrimp. 2 lb large shrimp, unshelled 1/3 cup olive oil 1 Tbsp lemon juice 1/4 cup chopped scallions 1 Tbsp chopped garlic 2 tsp fresh ground pepper 1 large lemon, sliced 4 Tbsp chopped fresh parsley 1. Set the oven to broil. Shell uncooked shrimp, but do not remove the tails.

With a small knife, split the shrimp down the back and remove the vein. Wash the shrimp with cool water and pat dry with paper towels. 2. In a medium skillet, over medium heat, heat the olive oil. Add the lemon juice, scallions, garlic, and fresh pepper. Set aside. 3. 3.

Arrange the shrimp in a baking dish and pour the olive oil mixture over the shrimp. Broil the shrimp 4 to 5 inches from the heat for 2 minutes per side just until the shrimp turns bright pink. Transfer the shrimp to a platter and garnish with lemon slices and parsley. Pour the juices from the pan over the shrimp. NUTRITION FACTS12 ServingsServing Size 2 1/2 oz AMOUNT PER SERVING Exchanges 2 Lean Meat

Calories	115
Calories from Fat	60
Total Fat	7	g
Saturated Fat	1	g
Cholesterol	120	mg
Sodium	139	mg
Total Carbohydrate	1	g
Dietary Fiber	0	g
Sugars	0	g
Protein	13	g

These wedges are like nachos, except they are much lowerin fat and calories. 6 large corn tortillas 1 cup shredded fat-free cheddar cheese 7 Tbsp shredded reduced-fat Monterey Jack cheese 1/2 cup green chiles 1/2 cup sliced pitted black olives 1. Preheat the oven to 400 degrees.

Place tortillas on cookie sheets and bake 5 to 7 minutes or until edges start to curl. 2. Turn tortillas over; top with the two cheeses, chiles, and olives, spreading to the edge. Bake an additional 3 minutes or until cheese melts. 3. Cut each tortilla into 6 wedges and arrange on a platter.

Top with Guacamole (optional; see ) and serve. NUTRITION FACTS12 ServingsServing Size 3 wedges AMOUNT PER SERVING Exchanges 1 Starch 1/2 Fat

Calories	93
Calories from Fat	26
Total Fat	3	g
Saturated Fat	1	g
Cholesterol	7	mg
Sodium	222	mg
Total Carbohydrate	11	g
Dietary Fiber

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