Cooking For Fun Diabetic Friendly Grilling
*peaches, nectarines, mangoes, and papaya, all cut into bite-sized pieces Serving size: 1/2 cup fruit Peaches, nectarines, mangoes, and papayas contribute to this good-for-you treat. Sprinkle the fruit with the remaining ingredients. Prepare an outside grill with an oiled rack set 6 inches above the heat source. On a gas grill, set the heat to medium. Thread the fruit onto skewers (if you're using wooden skewers, be sure to soak them in warm water for at least 15 minutes first). Grill, turning constantly, for 10 minutes until the fruit is caramelized. Exchanges: Fruit Exchange -- 1 Calories -- 58 Calories from Fat -- 2 Total Fat -- 0g Saturated Fat -- 0g Cholesterol -- 0mg Sodium -- 2mg Carbohydrate -- 14g Dietary Fiber -- 2g Sugars -- 12g Protein -- 1g
You'll never find more moist grilled chicken! Combine all marinade ingredients. Pour half the mixture over the chicken and set in the refrigerator to marinate for at least 2 hours or up to 24 hours. Save the remaining mixture for basting. Prepare an outside grill with an oiled rack set 4 inches above the heat source. On a gas grill, set the heat to high. Grill the chicken breasts for 3 to 4 minutes on each side, turning once and basting with extra marinade, until the chicken is cooked through. Exchanges: Very Lean Meat Exchange -- 4 Fat Exchange -- 1/2 Calories -- 164 Calories from Fat -- 42 Total Fat -- 5g Saturated Fat -- 1g Cholesterol -- 69mg Sodium -- 665mg Carbohydrate -- 2g Dietary Fiber -- 0g Sugars -- 2g Protein -- 25g
Prepare an outside grill with an oiled rack set 6 inches above the heat source. On a gas grill, set the heat to medium. If using wooden kabob skewers, soak 6 of them in warm water for 15 minutes. This prevents the skewers from catching on fire while the kabobs cook. Thread the vegetables on the skewers. Combine all remaining ingredients for the basting sauce. Grill the vegetable kabobs for about 15 to 20 minutes total, basting constantly with the sauce, until the vegetables are slightly charred. Serving size: 1/2 cup Exchanges: Vegetable Exchange -- 1 Monounsaturated Fat Exchange -- 1/2 Starch Exchange -- 1/2 Calories -- 78 Calories from Fat -- 26 Total Fat -- 3g Saturated Fat -- 0g Cholesterol -- 0mg Sodium -- 14mg Carbohydrate -- 13g Dietary Fiber -- 2g Sugars -- 4g Protein -- 2g
Combine the turkey with the marinade ingredients. Marinate for at least 2 hours or up to 48 hours. Prepare an outside grill with an oiled rack set 4 inches above the heat source. On a gas grill, set the heat to high. Grill the turkey for 3 to 4 minutes on each side until it is white throughout. Serving size: 3-4 oz Enjoy the flavors of this tipsy turkey. Exchanges: Very Lean Meat Exchange -- 4 Calories -- 151 Calories from Fat -- 26 Total Fat -- 3g Saturated Fat -- 1g Cholesterol -- 75mg Sodium -- 48mg Carbohydrate -- 1g Dietary Fiber -- 0g Sugars -- 1g Protein -- 27g
Serving size: 3-4 oz Crushed tortilla chips give this burger a great texture and an interesting bite! Prepare an outside grill with an oiled rack set 4 inches above the heat source. On a gas grill, set the heat to high. Combine the meat with the remaining ingredients. Shape into 6 patties. Grill the burgers, turning once, for a total of 8 to 10 minutes until the turkey is white throughout. Exchanges: Very Lean Meat Exchange -- 4 Calories -- 136 Calories from Fat -- 7 Total Fat -- 1g Saturated Fat -- 0g Cholesterol -- 75mg Sodium -- 78mg Carbohydrate -- 3g Dietary Fiber -- 1g Sugars -- 0g Protein -- 28g
Use this tasty relish to top grilled chicken, too. Prepare an outside grill with an oiled rack set 4 inches above the heat source. On a gas grill, set the heat to high. Grill the salmon until it flakes easily, turning once, for a total of about 10 minutes. Combine the remaining ingredients in a bowl, toss lightly with the salmon, and serve. Exchanges: Very Lean Meat Exchange -- 3 Starch Exchange -- 2&1/2 Vegetable Exchange -- 1 Fat Exchange -- 1/2 Calories -- 356 Calories from Fat -- 62 Total Fat -- 7g Saturated Fat -- 2g Cholesterol -- 43mg Sodium -- 90mg Carbohydrate -- 39g Dietary Fiber -- 3g Sugars -- 5g Protein -- 33g
Mix ground beef, tomato sauce and spices in large bowl until well blended. Form into four patties, each about 1-inch thick. Heat oil in large skillet over medium-high heat. Sprinkle hamburgers with salt and pepper. Add to skillet and cook to desired doneness, about 5 minutes per side for medium-rare. Serve hamburgers on buns with lettuce, tomatoes and pickles. If you like, top each burger
with a slice of cheddar or Monterey Jack cheese about 2 minutes before
they’re done.
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