Valentine's Day Diabetic Friendly Dinner

Here's your Valentine's Day Diabetes Friendly Dinner. Appetizer, Dinner, and Dessert all from the Diabetic Gourmet web site which is packed full of great diabetic friendly recipes. I left the link to these and many more recipes at the end of the post. Need some healthy dinner ideas check the site out!

Cheesy Pesto Stuffed Mushrooms

Ingredients

    14 oz. large stuffing mushrooms (approximately 16)
    3/4 cup packed basil leaves
    1-1/2 tablespoons olive oil
    1-1/2 tablespoons toasted pine nuts
    1 tablespoon grated Parmesan cheese
    1/2 teaspoon minced garlic
    2 tablespoons chicken stock or water
    1/4 cup 5% ricotta cheese

Directions

    Preheat oven to 425 degrees F. Spray a baking sheet with vegetable pan spray.
    Wipe mushrooms clean and gently remove stems; reserve for another purpose. Put caps on baking sheet.
    Put basil, olive oil, pine nuts, Parmesan and garlic in food processor; process until finely chopped, scraping down sides of bowl once. Add stock through the feed tube and process until smooth. Add ricotta and process until mixed.
    Divide mixture evenly among mushroom caps. Bake for 10 to 15 minutes or until hot.

Nutritional Information (Per Serving)
Calories:    68
Protein:    3 g
Sodium:     62 mg
Cholesterol:    4 mg
Fat:     5 g
Carbohydrates:     4 g
Exchanges:     1 Vegetable, 1 Fat


Baked Orange Roughy with Tomatoes and Herbs

Ingredients

    1/2 cups chopped onion
    2 cloves garlic, minced
    1 teaspoon margarine
    1 large tomato, seeded and chopped
    1/2 teaspoon salt
    1 teaspoon chopped fresh oregano, or 1/4 teaspoon dried oregano
    1 teaspoon chopped fresh thyme, or 1/4 teaspoon dried thyme
    1/8 teaspoon freshly ground pepper
    4 orange roughy fillets (1 pound total), thawed if frozen
    1/2 cup dry white wine
    2 tablespoons tomato paste

Directions

    Preheat the oven to 350 degrees F. Prepare an ovenproof skillet with nonstick pan spray.
    In the skillet over medium heat, saute the onion and garlic in the margarine until soft, about 5 minutes. Stir in the tomato and seasonings. Cover and simmer for 5 minutes.
    Place the fish in the skillet; cover with the sauce and pour the wine over the fish. Cover and bake for 15 to 20 minutes, or until the fish flakes with a fork.
    Remove the fish to a heated platter. Simmer the sauce in the skillet until reduced to 2/3 cup. Stir in the tomato paste, reheat, and pour over the fish.

Nutritional Information (Per Serving)
Calories:    123
Protein:    18 g
Sodium:     384 mg
Cholesterol:    23 mg
Fat:     2 g
Carbohydrates:     7 g
Exchanges:     1 Vegetable, 3 Very Lean Meat


Angel Pecan Cupcakes

Yield: 12 servings

Ingredients

    2 eggs, separated
    1/4 cup hot tap water
    1 teaspoon pure vanilla extract
    3/4 cup fructose
    1/8 teaspoon salt
    1/2 cup cake flour
    3/4 teaspoon low-salt baking powder
    1/2 cup chopped pecans

Directions

    Preheat the oven to 325 degrees F.
    In a medium bowl, with an electric mixer, beat egg yolks, hot water, and vanilla together until very thick and pale.
    Slowly beat in 1/2 cup fructose and set aside. In a small bowl, beat egg whites until foamy. Add salt, and continue beating until whites hold soft peaks.
    Gradually add remaining 1/4 cup fructose to egg whites, beating until stiff but not dry. Stir 1/3 of whites into yolks, and sift flour and baking powder over egg mixture. Add pecans and remaining whites, and gently fold until blended.
    Place 12 paper liners in a 12-cup muffin pan. Spoon batter evenly into cups, and bake for 20 minutes or until a toothpick inserted into a cupcake comes out clean.

Nutritional Information (Per Serving)
Calories:    112
Protein:    3 g
Sodium:     27 mg
Cholesterol:    35 mg
Fat:     4 g
Carbohydrates:     20 g
Exchanges:     1-1/2 Starch

http://diabeticgourmet.com/recipes/Holidays_and_Special_Occasions/Valentines_Day/