Cooking Recipes For The Diabetic person

Henry Ford said, "Whether you think you can, or else you can't, you are generally right." Should you really want to improve your self, know that you can. You won't be dieting, you'll be changing ingredients and you will give in to some modifications without turning onto your nose up before trying. This took a long time to place that weight upon, it will come off, but not in 6 weeks such as the skinny models in your TV screen. Have patience! Don't have the mindset of a dieter. Remember, you are not starving. You're eating delicious, tasty food.

My husband was 241 pounds. and had a triple bypass six years back. Today he weighs in at 178 lbs. and his cholesterol is 108. I never lied to him about their food; I just forgot to mention that I did things like replacing the ground meat in his chili with veggie protein crumbles (from the frozen food case) and the shredded cheddar was veggie cheese from the supermarket produce department. Believe it or not the shredded veggie cheddar preferences and melts a lot better than the regular no-fat cheddar. He loves it! We finally had to tell him why he had been losing so much weight. He was beginning to think there was something terribly wrong along with him.

I bought a cook book with lots of creamy comfort foods that he always craved. None experienced the heavy lotion, butter and cheese that comfort food usually has. I learned how you can substitute fat-free half & half or evaporated skim milk for cream. I made use of margarine with no trans-fat as well as after a while, I didn't need a special cookbook. It was easy to convert any kind of recipe to low fat, low calorie, low something.

Here's a good illustration of a recipe conversion: Original recipe is made with veal not chicken. I used healthy olive oil and margarine, reduced both to 1 1/2 teaspoons. The actual half-and-half was replaced with body fat free kind.

Chicken in a Creamy Mustard Marinade:

2 chicken bosoms (boned & skinned)

1 1/2 tablespoon flour

1/4 tsp each salt & spice up

1 1/2 teaspoons each essential olive oil & margarine

1/2 cup each diced onion & sliced fresh mushrooms

1/4 cup fat-free half-and-half or evaporated gloss over milk

1 tablespoon each Dijon & fresh parsley

1 1/2 teaspoons lemon juice

Dredge chicken in flour, salt, & pepper. In a non-stick skillet heat oil over medium heat, add chicken as well as cook, turning once, until browned on both sides and cooked throughout (about 2 minutes per side). Remove poultry.

In same frying pan heat margarine till bubbly; add let's eat some onions & mushrooms. Saute until gently browned. Reduce heat, include half-and-half, mustard, parsley and lemon. Mix constantly until sauce comes to a boil and thickens. Serve within the chicken.

Learn this method of good eating; forget the fad diets and the pills. Stop killing your husband and the kids with what you think is kindness cooking food. Serve more vegetables as well as salad. Get healthy and then look in the reflection and be proud of your own accomplishment!

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