Category: Quick Meals

 Recipe is from Diabetic Living and it is very good, healthy too!
Avocado BLT Sandwiches
  • Makes: 4 servings
  • Carb Grams Per Serving: 27


  • 1 ripe avocado
  • 2 tablespoons light mayonnaise or salad dressing
  • 1 teaspoon lemon juice
  • 1 garlic, minced
  • 4 slices bacon, crisp-cooked and halved crosswise
  • 4 romaine lettuce
  • 1 tomato, thinly sliced
  • 8 slices whole wheat bread, toasted
  1. Halve, seed, and peel avocado. Transfer one of the avocado halves to a small bowl; mash with a potato masher or the back of a wooden spoon. Stir in mayonnaise, lemon juice, and garlic; set aside. Thinly slice the remaining avocado half.
  2. Arrange avocado slices, bacon, lettuce, and tomato on four of the bread slices. Spread the mashed avocado mixture over the remaining four bread slices; place on top of the filled bread slices, spread sides down.
  • Tip: To bake pork bacon, place slices side by side on a rack in a foil-lined shallow baking pan with sides. Bake for 18 to 21 minutes or until bacon is crisp-cooked Drain well on paper towels.

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 257 cal., 14 g total fat (2 g sat. fat), 10 mg chol., 432 mg sodium, 27 g carb. (7 g fiber, 5 g sugars), 9 g pro.

Diabetic Exchanges

Fat (d.e): 2.5; Starch (d.e): 2

Grilled veggies so healthy and tasty…..grill any amount you want for just two or more

Aluminum foil 2 sheets

Asparagus (clean and snip hard ends)


Crushed large clove of garlic

Buttered Pam Spray

Parmesan Cheese

Place asparagus (what ever amount suits your needs for one, two or more) on a sheet of aluminum foil

Spray asparagus with buttered Pam

season with even spread of fresh garlic, salt and pepper (to taste) , and sprinkle with Parmesan Cheese, cover with other sheet, flip and do same for other side of asparagus…cook until you can pierce with fork…we let ours get wee bit charred, but it is your choice….usually takes about 15 minutes or less to cook.

Serve with your other sides and main dish







This is a dish comprised of leftover pulled pork with veggies added. Sweet and tasty

4 cups lelftover shredded or pulled pork (mine had sweet barbecue sauce very light and had been previously frozen)
2 or 3 stalks of celery chopped into small pieces
1 large or 2 small onion chopped into small pieces.
1 large carrot chopped into small pieces.
2 green peppers cut In strips (remove all seeds)
4 hot cherry peppers cut into pieces (remove all seeds)
2 tablespoons olive oil
Sesame oil (I use about 1 teaspoon)
Asian “Oyster Sauce” mine is Dynasty brand 1 tablespoon
Jasmine White Rice
1 large iron skillet

Spray skillet with oil
Add all the vegetables to skillet
Add the shredded on top (DO NOT MIX)
Let cook on medium for about 15 minutes
Remove lid and add Sesame oil and Oyster Sauce and mix
Cover with lid and let cook on low for 15 minutes

I usually do this first and set aside
1 ½ cup water
1 cup Jasmine rice
Put water into pan, add rice, stir, bring to a brisk boil, then put on lid and turn to low for 5 minutes, then remove from burner and leave lid on until ready.
I keep this rice very plain as the pork and veggies have enough salt and flavor without adding anything to the rice.

Easy Doughnuts
Serves 8| Hands-On Time: 15m| Total Time: 15m


  • 3/4 cup vegetable oil
  • 1 8-count package large refrigerated biscuits (such as Pillsbury Grands)
  • 1/2 cup sugar
  • 1/4 teaspoon ground cinnamon


  1. Heat ½ cup of the oil in a medium skillet over medium-low heat.
  2. Place the biscuits on a cutting board. Using a 1-inch round cookie cutter or shot glass, cut a hole in the center of each biscuit, reserving the extra dough for “holes.”
  3. Test the heat of the oil by dipping the edge of a doughnut in the pan. When the oil is hot enough, the edge will bubble. Place 4 of the doughnuts and holes in the skillet and cook until golden brown, 1 to 1½ minutes per side. Transfer to a wire rack or paper towel–lined plate to drain. Add the remaining oil to the skillet, reheat, and cook the remaining doughnuts and holes.
  4. In a large bowl, combine the sugar and cinnamon. Gently toss the warm doughnuts in the mixture a few at a time. Serve warm or at room temperature.
    This recipe makes 8 doughnuts, plus holes.

Nutritional Information

  • Per Serving
  • Calories 126Calories From Fat 36%
  • Fat 5g
  • Sat Fat 1g
  • Cholesterol 0mg
  • Sodium 332mg
  • Carbohydrate 19g
  • Fiber 1g
  • Sugar 7g
  • Protein 2g

Ravioli With Sauteed Zucchini

Serves 4| Hands-On Time: 10m| Total Time: 15m




  1. Cook the ravioli according to the package directions. Drain them and return to the pot.
  2. Meanwhile, heat the oil in a large skillet over medium heat.
  3. Add the zucchini, ½ teaspoon salt, and ¼ teaspoon pepper and cook until just tender, 4 to 5 minutes.
  4. Add the garlic and cook for 2 minutes.
  5. Add the zucchini mixture and ¼ cup of the Parmesan to the ravioli and toss gently to combine.
  6. Serve with the remaining ¼ cup of Parmesan.

By Sara Quessenberry and Kate Merker , August, 2008

Nutritional Information

  • Per Serving
  • Calories 492Calories From Fat 39%
  • Protein 22g
  • Carbohydrate 52g
  • Sugar 5g
  • Fiber 4g
  • Fat 22g
  • Sat Fat 9g
  • Sodium 853mg
  • Cholesterol 75mg



Southwestern Chicken Soup
Serves 4| Hands-On Time: 05m| Total Time: 15m



  1. Empty the salsa into a large saucepan. Cook for 2 minutes over medium-high heat, then add the chicken, beans, broth, and cumin (if desired). Bring to a boil, lower heat to a simmer, and cook for 10 minutes, stirring occasionally.
  2. Top each bowl with a sprinkling of onions, a dollop of sour cream, and some tortilla chips (if desired). For a soupier dish, use 4 cups of broth.

Nutrition Info

  • Per Serving
  • Calories 381
  • Calcium 124mg
  • Carbohydrate 27g
  • Cholesterol 91mg
  • Fat 13g
  • Fiber 5g
  • Iron 4mg
  • Protein 35mg
  • Sat Fat 6g
  • Sodium 668mg


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