Diabetic Dish of the Week - Curried Ham Salad

This week's Diabetic Dish of the Week is a Curried Ham Salad. It's from one of my favorite recipe sites, CooksRecipes. The Cooks site (http://www.cooksrecipes.com/index.html) has recipes to please all tastes or cuisines so check it out soon. They also have some fantastic recipes for the upcoming Christmas Holiday!

Curried Ham Salad

Low-fat, low-sugar curried ham salad, served or a bed of Boston lettuce.

Recipe Ingredients:

1/2 cup raisins
1/2 cup plain nonfat yogurt
1 tablespoon milk
1/2 to 1 teaspoon curry powder
2 packets Equal® sweetener or 3/4 teaspoon Equal® for Recipes
1/4 teaspoon paprika
2 cups cubed fully cooked ham or chicken
1 medium apple, cored and chopped
1 medium banana, halved lengthwise and sliced
1 (11-ounce) can mandarin orange sections, chilled and drained
Boston or Bibb lettuce leaves
Toasted coconut (optional)

Cooking Directions:

1- Pour boiling water over raisins to cover; let stand 5 minutes. Drain.
2 - In a small bowl stir together yogurt, milk, curry powder, Equal® sweetener, and paprika; set aside.
3 - In a large bowl combine ham or chicken, apple and raisins. Add dressing; toss to coat. Cover and chill for 2 to 24 hours.
4 - Before serving, stir in banana and mandarin oranges. Serve on lettuce leaves. Sprinkle with toasted coconut, if desired.
* Makes 4 (1 1/4 cups) servings.

Nutritional Information Per Serving (1/4 of recipe; 1 1/4 cups): Calories: 261, Protein: 19 g, Carbohydrates: 40 g, Fat: 4 g, Cholesterol: 23 mg, Sodium: 891 mg.
http://www.cooksrecipes.com/diabetic/curried-ham-salad-diabetic-recipe.html

Soup Special of the Day! - Curried Cream of Vegetable Soup

For the Soup Special of the Day its a Curried Cream of Vegetable Soup. Carrots, Cauliflower, Potatoes, and Onions all highlighted by Curry Powder. You can find this recipe from one of my favorite recipe sites, CooksRecipes. If you are looking for a certain recipe or just looking for recipe ideas check out the CooksRecipes site!    http://www.cooksrecipes.com/index.html


Curried Cream of Vegetable Soup

The curry powder imparts a classic taste of India to this soup. Pair with warm, crusty rolls and a crisp green salad.

Recipe Ingredients:

4 cups water
2 large carrots, peeled and chopped

1/2 head cauliflower, chopped
1 medium potato, peeled and chopped
1 small onion, chopped
5 MAGGI Chicken Flavor Bouillon Cubes
1 1/2 teaspoons curry powder
1/4 teaspoon ground white pepper
1/4 teaspoon Worcestershire sauce
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk
2 tablespoons finely chopped chives (optional)

Cooking Directions:

1 - Boil water, carrots, cauliflower, potato, onion, chicken base, curry powder, pepper and Worcestershire sauce in stockpot; reduce heat to medium. Cook, stirring occasionally, for 17 to 20 minutes or until vegetables are tender.
2 - Transfer mixture to blender or food processor (in batches, if necessary); cover. Blend until almost smooth. Return to stockpot; stir in cream. Cook over low heat, stirring occasionally, for 10 to 12 minutes or until heated through. Sprinkle with chives before serving.
Makes 4 servings.

For Freeze Ahead: Prepare as above; do not sprinkle with chives. Cool soup completely. Place in airtight container; freeze for up to 2 months. Thaw overnight in refrigerator. Heat in medium saucepan over medium heat, stirring occasionally, for 15 to 20 minutes or until heated through. Sprinkle with chives before serving.

Nutritional Information Per Serving (1/4 of recipe): Calories: 180 Calories from Fat: 50 Total Fat: 6 g Saturated Fat: 4.5 g Cholesterol: 30 mg Sodium: 1500 mg Carbohydrates: 23 g Dietary Fiber: 4 g Sugars: 14 g Protein: 9 g.

http://www.cooksrecipes.com/soup/curried_cream_of_vegetables_soup_recipe.html