If you don't have time to fire up the grill or the weather isn't conducive to cooking outside,

For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

Remember, preparing a diabetic meal doesn't have to be complicated! This is a great quick and easy recipe for those days when you don't want to spend much time in the kitchen.

BAKED TENDERLOIN FILLETS

1 envelope brown gravy mix
1 jar (4.5 oz)sliced mushrooms, drained
2 tsp prepared horseradish
4 beef tenderloin fillets (approx. 5 oz each)
1/8 tsp. coarsely ground black pepper

Preheat oven to 350 degrees. Prepare gravy according to package directions. Add horseradish and mushrooms to gravy. Set aside and keep warm. In a non-stick skillet, brown fillets 1 minute on each side. Transfer fillets to an 8-inch square baking pan. Bake uncovered for 10-20 minutes or until meat reaches the doneness you desire. Season with pepper. Serve with gravy ladled over the top of the fillets.

NOTE: I found the above recipe in a 1999 Taste of Home magazine. It was submitted by a D. Cline of Florida.

Potato salad is not normally recommended for diabetics. However, this particular recipe with the sour cream and eggs, served along side the protein of the tenderloin fillets, should be okay. Just don't overdo it.

RED POTATO SALAD

3/4 cup low-fat sour cream
1/2 cup fat-free mayonnaise
2 tbsp cider vinegar
1 tsp salt
1 tsp celery seed
2 lbs red potatoes, cooked and cubed
3/4 cup thinly sliced green onions
1/4 cup thinly sliced radishes
1/4 cup chopped celery
3 hard-boiled eggs, chopped

In a small mixing bowl, combine sour cream, mayonnaise, vinegar, salt and celery seed; set aside. In a large mixing bowl, gently combine potatoes, onions, radishes, celery and eggs. Pour dressing over potato mixture and toss lightly to coat. Cover and refrigerate until serving time.

STEAMED BROCCOLI SPEARS

1 small bunch of fresh broccoli
1 tbsp butter, cut into small pieces

Wash broccoli and break into spears; steam until crisp tender. Immediately toss with the pieces of butter.

COOL LIME CHEESECAKE

CRUST:

1 cup low-fat graham cracker crumbs
3 tbsp stick butter, melted
3 tbsp Equal Spoonful

FILLING:

2 pkgs (8 oz each) low-fat cream cheese, softened
2/3 cup Equal Spoonful
2 egg whites
1egg
1/2 tsp grated lime peel
3 tbsp fresh lime juice

Preheat oven to 325 degrees.

To make crust: Combine graham cracker crumbs, butter, Equal; press evenly over bottom and up side of an 8-inch springform pan. Bake for 8 minutes.

To make filling: In a medium mixing bowl, beat cream cheese and Equal until fluffy. Beat in egg, egg whites, lime juice and peel until well blended. Pour mixture into prepared crust. Bake at 325 degrees 30 to 35 minutes or until center is almost set. Remove from oven and cool on a wire rack. Refrigerate at least 3 to 4 hours before serving.

Enjoy!

For more of Linda's recipes and diabetic information go to http://www.diabeticenjoyingfood.squarespace.com

Linda also has a vintage recipe blog at http://www.grandmasvintagerecipes.blogspot.com

Article Source: EzineArticles.com

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