Dieters and Diabetic Recipes

No matter what they (whomever they may be)say dieters and/or diabetics both want to satisfy their hunger and of course they want something good to sink their teeth into. Well, this is just the place to find some good tasting recipes that will fill you up, Not out!

If you want to lose some of the winter fat you gained while sitting in front of the fireplace, so you can look dazzling in your new bikini you can do that, and in less time than you may think. And best of all without ever feeling hungry.

As with everything that has to do with your body you need to talk with your doctor before you start on another d.i.e.t. Gosh, how I hate that word. So lets call it something else like.......Eat your way to health. Because believe it or not that is what you can do when you eat low-carbohydrate foods.

What are Carbohydrates?

Carbohydrates are not essential nutrients. It is possible for the body to obtain all its energy from protein and fats. The brain cannot burn fat and needs glucose for energy, but the body can make this glucose from protein.The basic carbohydrate units are called monosaccharides, such as glucose, galactose, and fructose. All are forms of "sugar"

Foods that are high in carbohydrates: Breads, pastas, beans, potatoes, bran, rice and cereals.

When we eliminate the high carb foods, our bodies burns the stored fat so we lose weight and our glucose level returns back to normal.

Just one more little thing. When you read the label on a food product and there is, lets say 30g(grams) of carbohydrates and 8g of fiber, the true value of carbs is 30-8=22g of carbohydrates. Then there is the products that are slow to or non- digestible but have a high carb count. Dreamfields(RT) Pasta is one of these products and their carb count is reduced to only 5g per serving of digestible carbs. So we can still have Lasagna, Spaghetti and Mac and Cheese....Now I'm getting hungry. Be back later after I get my snack. OK here is our first low-carb breakfast recipe.

Breakfast Recipes

Do-Ahead Breakfast Bake

So good the entire family will like this.

This is a weekend favorite--ham, potatoes, cheese and eggs combined in a simple, yet company-good casserole.

Prep Time:10 min

Start to Finish:4 hr 55 min

Makes:12 servings

1 cup diced fully cooked ham (6 ounces)

2 packages Betty Crocker® hash brown potatoes

1 medium green bell pepper, chopped (1 cup)

1 tablespoon instant chopped onion

2 cups shredded Cheddar cheese (8 ounces)

1 cup Original Bisquick® mix

3 cups milk

1/2 teaspoon pepper

4 eggs

1. Heat oven to 375ºF. Grease rectangular baking dish, 13x9x2 inches.

2. Layer ham, potatoes, bell pepper, onion and 1 cup of the cheese in baking dish. Stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish; sprinkle with remaining cheese. Cover and refrigerate at least 4 hours but no longer than 24 hours.

3. Bake uncovered 30 to 35 minutes or until light golden brown around edges and cheese is melted. Let stand 10 minutes.

Nutrition Information:

1 Serving: Calories 240 Total Fat 12 g Cholesterol 105 mg; Sodium 620 mg; Total Carbohydrate 19 g (Dietary Fiber 1 g); Protein 14 g Percent Daily Value*: Vitamin A 8 %; Vitamin C 10 %; Calcium 20 %; Iron 6 % Exchanges: 1 Starch; 1/2 Milk; 1 Medium-Fat Meat; 1 Fat

Learn more about Type 2 Diabetes here

http://www.squidoo.com/sixapart/Diabetes

Get more recipes here

http://www.squidoo.com/low_carb_recipes

Banana Yogurt Pancakes

(makes 18 pancakes)

These pancakes are tender and tasty, sure to be a hit with the children. You can serve them with sugar free syrup, or better yet, sautéed fresh berries or other favorite fruit. Just make sure to count all of your carbohydrates. Add coffee, tea, or skim milk and you have a very special breakfast to wake up a lazy morning appetite..

2 cups (280 g) unbleached all-purpose flour, sifted

1 packet sugar substitute (Splenda, Altern)

1 tablespoon (15 g) baking soda

8 ounces (240 ml) fat free plain yogurt

1 large very ripe banana, mashed (or 1/2 to 3/4 cup of berries)

1/2 cup (240 ml) skim milk

1/2 tablespoon (7.5 ml) canola oil

1 teaspoon (5 ml) vanilla extract

4 egg whites, beaten to soft peaks

refrigerated butter-flavored cooking spray

Combine the flour, sugar substitute, and baking soda in a large bowl. Stir to combine.

Add the yogurt, banana, milk, oil, and vanilla. Stir until just moistened.

Gently fold in the beaten egg whites to complete the batter.

Lightly coat a nonstick skillet with cooking spray. Working in batches and using a ladle, make 4 inch pancakes. Cook until the bottom is browned and bubbles come to the top of the cakes. Turn and continue to cook until browned. Keep warm while you cook the rest of the pancakes.

Per serving: 76 calories (7% calories from fat), 3 g protein, 1 total fat (0.1 saturated fat), 14 g carbohydrates, 1 g dietary fiber, 0 cholesterol, 236 mg sodium

Real carbohydrates 13 g

Diabetic exchanges: 1 carbohydrate (bread/starch)