Recipes For Kids With Diabetes

By: Angie Buchholz

BREAKFAST

Breakfast on the Go

Prep time: 5 minutes

Ingredients:

  • 6 ounces fruit-flavored fat-free Greek yogurt
  • 1 fresh peach, sliced
  • 1 teaspoon dried cranberries
  • 1 teaspoon crushed walnuts, pecans, or almonds

Directions:

  1. Place the yogurt in a cup.
  2. Layer the peach slices on the yogurt.
  3. Top with cranberries and nuts.

Servings: 1

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SNACKS

Cocoa, Almonds and Oats Cluster Snack

Prep time: 25 minutes

What you need:

  • 2 cups rolled oats
  • ¼ cup fat-free milk
  • 4 tablespoons yogurt spread (also can use vegetable oil spread)
  • 1/3 cup brown sugar
  • 2 tablespoons unsweetened cocoa powder
  • ¼ cup smooth, unsalted almond butter (or other nut or soy butter)
  • ½ teaspoon vanilla extract
  • 1/3 cup raisins

Equipment and supplies:

  • Baking sheet
  • Wax paper
  • Large mixing bowl
  • Medium saucepan
  • Measuring spoons

What to do:

  1. Line a baking sheet with wax paper and set aside.
  2. Place oats into a large bowl.
  3. In a medium saucepan, heat milk and yogurt spread over medium heat.
  4. When the spread is melted, whisk in brown sugar and cocoa powder.
  5. Keep stirring while you bring the mixture to a boil.
  6. Turn down the heat and continue cooking the sauce for 1 minute.
  7. Remove the pan from the heat and stir in almond butter, vanilla extract, and raisins.
  8. Immediately pour the sauce over the rolled oats and stir well until oats are completely covered in sauce.
  9. Place rounded tablespoon-size scoops of the mixture onto prepared baking sheet.
  10. Allow clusters to set for 15 minutes before serving.

How much does this recipe make?
12 cookies

LUNCH

Salmon Salad

Prep time: 10 minutes

What you need:

  • 8 ounces canned salmon (packed in water, not oil), drained
  • 1 small carrot, peeled and diced
  • 1 tablespoon cucumber, diced
  • 1 scallion, ends removed, finely chopped
  • 1 tablespoon fat-free plain Greek yogurt or low-fat/fat-free mayonnaise
  • ½ teaspoon black pepper
  • Juice of ½ lemon

Equipment and supplies:

  • Knife and cutting board
  • Medium mixing bowl

What to do:

  1. Put all ingredients in a mixing bowl.
  2. Stir well to combine. Serve and enjoy!

How much does this recipe make? 2 servings

Tomato Basil Pizza

Prep time: 15 minutes

What you need:

  • 1 whole-wheat English muffin
  • 2 tablespoons tomato sauce
  • 2 slices of a tomato
  • 2 tablespoons shredded part-skim mozzarella cheese
  • 1 tablespoon fresh basil, chopped
  • Hand full of carrots

Equipment and supplies:

  • Oven
  • Knife for spreading
  • Measuring spoons
  • Baking sheet
  • Plate and bowl

What to do:

  1. Preheat broiler.
  2. Slice the English muffin in half.
  3. Place two English muffin halves on a small baking sheet.
  4. Top the muffins with tomato sauce.
  5. Add the tomato slice.
  6. Add cheese.
  7. Add basil.
  8. Add the tomato slice.
  9. Broil until cheese is brown and sauce is bubbly.
  10. Add carrots to the plate.
  11. Serve immediately.

How much does this recipe make?
1 muffin

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Grilled Cheese and Pear Sandwhich

Prep time: 15 min

INGREDIENTS:


1 Bosc pear, sliced
Agave nectar, to brush on pear slices, just a little bit
Red onion slices
1 Sandwich Thin
1 Light Laughing Cow cheese wedge
Spinach leaves
Fresh Rosemary

Almonds


DIRECTIONS:


1. Heat the grill pan. Brush the sliced pears lightly with agave nectar. I used a pastry brush to do this. A little goes a long way. Grill the pears and red onion slices on the hot pan. Turn the pears over once one side is done cooking. This won't take long.

2. Toast the Sandwich Thin. Spread each half with the Light Laughing Cow cheese. Add the spinach leaves.

3. When the pears and onions are done grilling-place them on the sandwich. Add a sprinkle of fresh rosemary. Add a bowl of Almonds. Eat and Enjoy!

Saucy Meatball Sandwiches


Ingredients

  • 2 small onions
  • 1 1/2 cups finely chopped fresh mushrooms
  • 1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
  • 1/3 cup fine dry bread crumbs
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • 2 pounds ground turkey breast
  • 4 ounces lower-sodium thinly sliced cooked ham, chopped
  • Nonstick cooking spray
  • 3 medium red sweet peppers, quartered
  • 1 14 1/2 - ounce can no-salt-added diced tomatoes, undrained
  • 10 3 - ounces whole grain baguette-style French bread, split and hollowed out*
  • 5 3/4 - ounce slice reduced-fat Swiss cheese, halved
  • 5 whole strawberries




Directions

  1. Finely chop one of the onions. Cut the other onion into thin wedges. Set both aside. For meatballs, in a very large bowl combine finely chopped onion, mushrooms, egg, bread crumbs, black pepper, and salt. Add ground turkey and ham; mix well. Shape mixture into thirty 2-inch meatballs, using slightly wet hands to prevent sticking. Coat a very large unheated nonstick skillet with cooking spray; heat over medium heat. Cook meatballs, half at a time, in hot skillet until evenly browned, turning occasionally.
  2. In a 5- to 6-quart slow cooker combine onion wedges, pepper quarters, and diced tomatoes. Place meatballs on top.
  3. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours.
  4. Remove meatballs from cooker with a slotted spoon; keep warm. Using the slotted spoon, transfer onion wedges, pepper quarters and diced tomatoes to a blender or food processor; discard remaining cooking liquid in cooker. Cover and blend or process pepper mixture until smooth.
  5. Preheat broiler. Place bread portions, cut sides up, on a large baking sheet. Broil 3 to 4 inches from the heat for 1 to 2 minutes or until lightly toasted.
  6. Arrange meatballs on bottom halves of bread portions. Top with sauce and a half slice of cheese. Remove remaining bread tops from the pan. Broil sandwiches for 30 to 60 seconds or until cheese is melted. Top with bread tops and serve warm.
  7. Add a bowl of Strawberries to it!



Servings Per Recipe: 10

DINNER

Turkey Tenderloin With Veggies

Prep time: 40 minutes

What you need:

  • boneless and skinless turkey breast tenderloin (about 1 pound)

Rub mixture:

  • ½ teaspoon black pepper
  • 3 garlic cloves, minced

Sauce and vegetables:

  • 2 tablespoons low-sodium chicken broth
  • 2 teaspoons cornstarch
  • 1½ teaspoons oregano
  • 1 teaspoon onion powder
  • 1 tablespoon Parmesan cheese
  • 1 cup tomatoes, chopped
  • ½ cup zucchini, chopped
  • ½ cup yellow squash, chopped
  • ½ cup onion, chopped

Equipment and supplies:

  • Oven
  • Knife
  • Measuring cup
  • Measuring spoon
  • Broiler pan
  • 3-quart saucepan
  • Meat thermometer
  • Small bowl

What to do:

  1. Preheat broiler.
  2. Combine black pepper and garlic in a small bowl and rub mixture on both sides of turkey.
  3. Place turkey on broiler pan and broil for 5 minutes. Turn and broil for another 5 minutes, or until internal temperature reaches 185°F (85°C). Juices should run clear and the turkey should not be pink in the center.
  4. While turkey is cooking, combine chicken broth, cornstarch, oregano, onion powder, and Parmesan cheese in saucepan, and mix well.
  5. Stir in tomatoes, zucchini, squash, and onions.
  6. Cook and stir vegetables over medium heat until mixture boils and thickens. Cook and stir 2 minutes more after mixture begins to thicken.
  7. When the turkey is done cooking, place the vegetables on top of it to serve.

How much does this recipe make? 4 servings

Veggie and Ham Skillet Frittata

Prep time: 25 minutes

What you need:

  • 1 tablespoon olive oil
  • ½ cup onion, chopped
  • 1 cup red pepper, chopped
  • 1½ cup broccoli florets, cut into small pieces
  • ½ cup liquid egg whites
  • 2 eggs, beaten
  • ½ cup reduced-fat cheddar cheese
  • 1½ cups of ham, cut into small pieces
  • 5 strawberries

Equipment and supplies:

  • 10" skillet, non-stick
  • Measuring cups
  • 1 knife
  • Heatproof spatula
  • Aluminum foil
  • Broiler
  • Stovetop
  • Plate and bowl

What to do:

  1. Preheat broiler.
  2. Wrap handle of skillet with nonstick aluminum foil.
  3. Add 1 tablespoon of olive oil to the skillet over medium heat. Add the onion, pepper, and broccoli, and ham.
  4. Cook for 5 minutes, stirring occasionally.
  5. Pour egg whites and eggs into skillet over the vegetables.
  6. Cook until eggs are almost fully cooked. Top with cheese.
  7. Use an oven mitten to transfer the skillet into the oven. Broil until the cheese is melted and eggs are fully cooked.
  8. Remove pan from the oven and allow to cool for a minute before serving.
  9. Put strawberries in the bowl on the side.

How much does this recipe make? 4 servings

Santa Fe Veggie Chili

INGREDIENTS

  • 1 tablespoon extra virgin olive oil
  • 1 jalapeno pepper, seeded and finely chopped
  • 1/2 cup chopped onion
  • 1 1/3 cups chopped red and yellow bell peppers
  • 6 teaspoons chili powder
  • 1 1/2 teaspoons paprika
  • 1/4 teaspoon garlic powder
  • 3/4 teaspoon ground cayenne pepper
  • 1/2 cup SPLENDA® No Calorie Sweetener, Granulated
  • 3 tablespoons balsamic vinegar
  • 1 (28 ounce) can crushed tomatoes with thick tomato puree
  • 1 (19 ounce) can black beans, undrained
  • 2 (19 ounce) cans dark red kidney beans, undrained
  • 1 (19 ounce) can cannellini beans, undrained
  • 1 (10 ounce) package frozen whole kernel corn
  • DIRECTIONS

    1. In a large, non stick, stock pot heat olive oil. Saute jalapeno pepper, onion, and red and yellow peppers over medium heat until onions are translucent (5-8 minutes).

    2. Add the remaining ingredients and slowly bring to a boil. Cover pot and simmer on low heat for 20 minutes. Serve hot. Chili tastes best when allowed to sit overnight. Refrigerate chili in covered pot overnight. Bring to a boil over a low heat, stirring constantly.

Red Bean Soup


Ingredients

  • 1 pound dry red kidney beans
  • 6 cups water
  • 8 cups water
  • 3/4 cup dry white wine or reduced-sodium beef broth
  • 1 medium green or red sweet pepper, chopped
  • 1 medium onion, chopped
  • 1 medium tomato, chopped
  • 4 cloves garlic, minced
  • 1 medium fresh yellow wax chile pepper or banana chile pepper, seeded and chopped*
  • 1 pound fresh beef brisket, trimmed of fat and cut into 3/4-inch pieces
  • 1 ham hock
  • 1 large russet potato, peeled and diced
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper




Directions

  1. In a 6-quart Dutch oven, combine beans and the 6 cups water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans in 6 cups water in pan. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse beans.
  2. Return beans to Dutch oven. Add the 8 cups water, the wine or broth, sweet pepper, onion, tomato, garlic, and chile pepper. Bring to boiling; add beef brisket and ham hock. Return to boiling; reduce heat. Cover and simmer about 1 1/2 hours or until beans and meat are tender. Remove ham hock; set aside to cool. Mash beans slightly. Add potato to bean mixture. Return to boiling; reduce heat. Cover and simmer about 15 minutes more or until potato is tender. When ham is cool enough to handle, cut meat from bone; discard bone. Cut ham into bite-size pieces; stir into bean mixture. Stir in salt and black pepper.



Servings Per Recipe: 10