Diabetic Friendly Dinner

Wanted to pass along a complete Diabetic Friendly Dinner including Baked Catfish, a choice of two sides (Twice Baked Potatoes and Green Beans), and a dessert, Almond Bars. Ideas from several different Diabetic web sites and friends, Larry and Kim!  

Baked Catfish Parmesan

Ingredients
1 lb catfish fillets
3 tbsp Sour Cream, nonfat
1/3 cup grated Parmesan cheese
2 tbsp white all purpose flour
1/8 tsp black pepper
1/4 tsp paprika


Directions
1 Preheat oven to 450 degrees F.
2 Cut fish into 4 equal portions and brush lightly with sour cream.
3 Combine Parmesan cheese, flour, pepper, and paprika. Dip fish in mixture, turning to coat both sides. Place on a sprayed shallow baking pan.
4 Bake 8 to 12 minutes, or until fish tests done.

Nutrition Facts
Makes 4 servings
Amount Per Serving
Calories     61.9
Total Carbs     4.3 g




Twice Baked Potatoes
Ingredients

    * 4 Medium potatoes, baked
    * 1 cup low-fat cottage cheese
    * 1/2 cup low-fat milk
    * 1 tbsp onion, minced
    * Freshly ground black pepper
    * Paprika
    * Dried Parsley Flakes

Directions

   1. Cut potatoes in half lengthwise. Scoop out potatoes, leaving skins intact for restuffing.
   2. With wire whisk, beat potatoes with cottage cheese, milk, and onion. Spoon mixture back into skins.
   3. Sprinkle with paprika flakes and black pepper.
   4. Bake for 10 minutes until just golden.

Nutritional Information (Per Serving)
Calories:    73
Sodium:     316 mg
Cholesterol:    3 mg
Fat:     7 g
Exchanges:     1 Bread



Green Beans with Toasted Nuts
Ingredients

    * 1 pound green beans, stem ends trimmed
    * 2 teaspoons extra-virgin olive oil
    * 2 tablespoons chopped peeled hazelnuts or walnuts
    * 1/4 teaspoon salt, or to taste
    * Freshly ground pepper to taste

Directions

   1. Cook beans in a large pot of boiling salted water until just tender, 5 to 7 minutes. Drain.
   2. Heat oil in a large nonstick skillet over low heat. Add nuts and cook, stirring, until golden, about 1 minute. Return the reserved beans to the pot and toss to coat. Season with salt and pepper.

Nutritional Information (Per Serving)
Calories:    104
Sodium:     145 mg
Cholesterol:    0 mg
Fat:     6 g
Carbohydrates:     11 g


Almond Bars
54 Servings Prep: 15 min. Bake: 30 min. + cooling
Ingredients

    * 1 cup butter, softened
    * 1 cup almond paste
    * 2-1/4 cups sugar, divided
    * 2 eggs
    * 1 teaspoon almond extract
    * 2 cups all-purpose flour
    * 1/2 cup slivered almonds

Directions

    * In a large bowl, cream the butter, almond paste and 2 cups sugar
    * until light and fluffy. Beat in eggs and extract. Gradually add
    * flour just until moistened.
    *
    * Spread into a greased 13-in. x 9-in. baking dish. Sprinkle with
    * remaining sugar; top with almonds.
    *
    * Bake at 350° for 30-35 minutes or until a toothpick inserted near
    * the center comes out clean. Cool on a wire rack. Cut into squares.
    * Store in the refrigerator. Yield: 4-1/2 dozen.
*

Nutrition Facts: 1 piece equals 107 calories, 5 g fat (2 g saturated fat), 17 mg cholesterol, 27 mg sodium, 14 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.