Diabetic Dressings
Diabetics can be good about following the Diabetic Food Pyramid, and still find their diet causing issues with their glucose control. Many times the problem lays on the little things, like dressings, that are used to season a piece of meat or add taste to a salad. American Diabetes Services, a leading supplier for diabetic testing supplies, encourages diabetics to watch what they eat, including marinade and salad dressings, so we've included these dressing recipes for diabetics:
Salad Dressings
Beat eggs until very thick and lemon colored. Beat in mashed garlic and
salt. Beating constantly, add olive oil VERY SLOWLY -- literally drop by drop.
After about half the oil has been added and the mixture is thickening, add
vinegar and lemon juice. Then continue adding olive oil slowly, beating until a
thick emulsion is formed.
Aioli may be used as a garlicky alternative to mayonnaise, but is
delicious on its own as a sauce or dip for seafood or vegetables.top
Brown Sauce
- 2 1/2 pounds beef shin with meat
- 1 small veal knuckle
- salt and pepper -- to taste
- cooking oil -- for braising meat
- 8 tablespoons butter
- 1 large carrot -- diced
- 1 bay leaf
- 1 large onion -- diced
- 2 stalks celery -- diced
- 1 pinch thyme
- 1 clove garlic -- cut in half
- 8 tablespoons flour
- 3/4 cup tomato puree
- 4 cups beef stock
- 2 cups water
STEP ONE:
In a large, thick-bottomed pot place a little cooking oil. Place in a
425-degree oven and get it smoking hot. Add beef shin and veal knuckle (have
butcher break shin and veal knuckle into medium size pieces), salt, and pepper,
and cook to a golden brown.
STEP TWO:
Add butter and all remaining ingredients except tomato puree and liquids.
Blend thoroughly and continue to brown until vegetables are almost tender and
flour is a deep brown.
STEP THREE:
In the meantime, mix tomato puree, beef stock, and water; bring to a boil.
Stir into hot bones and vegetables, and add salt and pepper to taste. Reduce
heat to 275 degrees and cook covered for at least 2 hours. Stir frequently.
STEP FOUR:
Strain sauce through a medium strainer, place on stove, and bring to a slow
simmer. Skim off excess fat (or cool overnight and remove fat). Refrigerate
until needed. Makes approximately 1 quart.top
Diabetic Barbecue Sauce
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1 sm. onion, minced
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1 (8 oz.) can tomato sauce
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2 c. water
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1/4 c. wine vinegar
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1/4 c. Worcestershire sauce
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1 tsp. salt (optional)
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2 tsp. paprika
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2 tsp. chili powder
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1 tsp. pepper
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1/2 tsp. cinnamon
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1/8 tsp. cloves
Combine all ingredients; bring to full boil. Simmer 20 minutes. Serving size =
1/4 cup, free food.top
Thousand Island Dressing
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4 oz. tomato juice
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2 tbsp. vinegar
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1/4 c. finely chopped green pepper
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1 tsp. Worcestershire sauce
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1/2 tsp. salt
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1/2 tsp. dry mustard
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Garlic salt to taste
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3 tbsp. finely diced dill pickle
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3 tbsp. finely diced pimento
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2 tsp. finely minced parsley
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1/4 tsp. liquid sugar substitute
Blend and store in refrigerator. Use as needed.top
Italian Dressing
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1/4 c. plus 2 tbsp. water
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1/4 c. vinegar
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2 tbsp. chopped fresh parsley
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1 tbsp. plus 1 tsp. grated Parmesan cheese
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2 tbsp. vegetable oil
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2 tsp. dry pectin
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1/4 tsp. salt
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1/4 tsp. pepper
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1/4 tsp. dried whole Italian seasoning
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1 lg. clove garlic, peeled
Combine all ingredients except garlic in a jar. Cover tightly and shake
vigorously. Press a wooden pick through garlic clove; add to dressing mixture.
Cover and refrigerate until thoroughly chilled. To serve, remove and discard
garlic. Cover and shake dressing well. Yields 3/4 cup. Amount 2 tablespoons.
Exchange free. 25 calories.top
No Calorie Diabetic Dressing
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1/2 c. water
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1/2 c. white vinegar
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1/2 tsp. salt
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1/2 tsp. dry mustard
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1/8 tsp. pepper
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1/16 tsp. paprika
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Artificial sweetener to substitute
for 4 tsp. sugar
Combine and refrigerate. Yield: 1 cup. 1 serving = 1-2 tablespoons. *Diabetics -
this is a free exchange. Sodium value 133 mg/2 tablespoons (low sodium diets
omit salt). No cholesterol, protein fat or calories.top
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