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Best diabetic dinner. Delicious Turkey-Stuffed Bell Peppers: A Healthy Diabetic-Friendly Dinner Recipe

How to make flavorful turkey-stuffed bell peppers. What are the key ingredients for this diabetic-friendly meal. How long does it take to prepare and cook these stuffed peppers. What are some tips for perfecting this nutritious recipe.

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The Perfect Healthy Dinner: Turkey-Stuffed Bell Peppers

Turkey-stuffed bell peppers offer a delicious and nutritious meal option, especially for those managing diabetes. This recipe combines lean ground turkey, vibrant bell peppers, and a flavorful blend of seasonings to create a satisfying dish that’s both tasty and health-conscious.

Key Ingredients for Turkey-Stuffed Bell Peppers

To make these delectable stuffed peppers, you’ll need:

  • 5 medium bell peppers (green, red, or yellow)
  • 1-1/4 pounds extra-lean ground turkey (99% lean)
  • Onion and garlic for flavor
  • Seasonings: cumin, Italian seasoning, salt, and pepper
  • Diced tomatoes
  • Lactose-free cheddar-flavored cheese (or another cheese alternative)
  • Soft bread crumbs
  • Olive oil and paprika

Step-by-Step Preparation Guide

Preparing the Peppers

How should you prepare the bell peppers for stuffing? Start by cutting the peppers lengthwise in half and removing the seeds. Place them in a baking pan coated with cooking spray.

Cooking the Turkey Filling

To prepare the flavorful filling:

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Cook the ground turkey with onion, garlic, and seasonings until the meat is no longer pink (about 6-8 minutes).
  3. Allow the mixture to cool slightly, then stir in tomatoes, cheese, and bread crumbs.

Stuffing and Baking

Once your filling is ready:

  1. Fill each pepper half with the turkey mixture.
  2. Sprinkle paprika on top for added flavor and color.
  3. Bake uncovered at 325°F for 20-25 minutes, until the filling is heated through and the peppers are tender.

Nutritional Benefits of Turkey-Stuffed Bell Peppers

Why are these stuffed peppers a great choice for a diabetic-friendly meal? Let’s break down the nutritional benefits:

  • Low in calories: Only 323 calories per serving (2 stuffed pepper halves)
  • High in protein: 40g per serving, helping to keep you feeling full and satisfied
  • Low in fat: Only 10g per serving, with 0g saturated fat
  • Good source of fiber: 4g per serving, aiding in digestion and blood sugar control
  • Moderate in carbohydrates: 20g per serving, with only 6g of sugars

These nutritional values make turkey-stuffed bell peppers an excellent choice for those managing diabetes or looking for a balanced, healthy meal option.

Tips for Perfecting Your Turkey-Stuffed Peppers

To ensure your stuffed peppers turn out perfectly every time, consider these helpful tips:

Precooking Peppers

Should you precook the peppers before stuffing? Contrary to older recipes, it’s not necessary to precook the peppers. Baking them without pre-cooking results in a tender yet crisp pepper that retains its vibrant color.

Cutting Peppers

How should you cut the peppers for stuffing? Slice the peppers end-to-end and remove the seeds before stuffing. This method provides a stable base for the filling and makes for an attractive presentation.

Cooking the Meat

Is it necessary to cook the meat before stuffing the peppers? Yes, precooking the ground turkey is essential to ensure safe cooking temperatures and proper flavor development.

Customizing Your Turkey-Stuffed Peppers

How can you adapt this recipe to suit your tastes? Feel free to experiment with different seasonings or add more vegetables to the stuffing. You can also try different types of cheese or cheese alternatives based on your dietary preferences.

Serving Suggestions and Pairings

What goes well with stuffed peppers? Consider serving your turkey-stuffed peppers with:

  • A crisp, colorful salad
  • Steamed vegetables
  • A side of brown rice or quinoa for additional fiber
  • A light yogurt-based sauce or salsa for extra flavor

These pairings can help round out your meal and provide additional nutrients.

Storage and Reheating Tips

How should you store leftover stuffed peppers? Place them in an airtight container and refrigerate for up to 3-4 days. To reheat, you can use the microwave or oven. If using the oven, cover the peppers with foil and heat at 350°F for about 15-20 minutes or until warmed through.

Can you freeze stuffed peppers? Yes, they freeze well. Wrap each pepper individually in plastic wrap, then place in a freezer-safe container. They can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.

Variations on the Classic Recipe

How can you put a unique spin on this turkey-stuffed pepper recipe? Consider these creative variations:

  • Mediterranean-style: Add feta cheese, olives, and oregano to the filling
  • Mexican-inspired: Use taco seasoning, black beans, and corn in the stuffing
  • Vegetarian option: Replace the turkey with a mixture of quinoa and black beans
  • Low-carb version: Substitute cauliflower rice for the bread crumbs

These variations allow you to enjoy the basic concept of stuffed peppers while exploring different flavor profiles and dietary needs.

Health Benefits of Key Ingredients

What makes this recipe particularly beneficial for those with diabetes? Let’s explore the health benefits of some key ingredients:

Bell Peppers

Bell peppers are low in calories and high in vitamins and minerals. They’re particularly rich in vitamin C, which supports immune function and helps with the absorption of iron from plant-based sources.

Lean Ground Turkey

Turkey is an excellent source of lean protein, which is crucial for maintaining stable blood sugar levels. It’s also lower in saturated fat compared to beef, making it heart-healthy.

Tomatoes

Tomatoes are rich in lycopene, an antioxidant that may help reduce the risk of certain chronic diseases. They’re also low in carbohydrates, making them a great choice for diabetic-friendly meals.

Spices

The spices used in this recipe, such as cumin and garlic, not only add flavor without extra calories but also have potential health benefits. For example, some studies suggest that cumin may help improve insulin sensitivity.

Cooking Tips for Diabetic-Friendly Meals

How can you adapt your cooking techniques to create more diabetic-friendly meals? Consider these tips:

  • Focus on lean proteins like turkey, chicken, or fish
  • Incorporate plenty of non-starchy vegetables into your meals
  • Choose whole grains over refined grains when possible
  • Use herbs and spices to add flavor instead of salt or sugar
  • Control portion sizes to help manage carbohydrate intake
  • Opt for healthy cooking methods like baking, grilling, or steaming instead of frying

By applying these principles, you can create a wide variety of delicious and nutritious meals that are suitable for managing diabetes.

The Importance of Meal Planning for Diabetes Management

Why is meal planning crucial for individuals managing diabetes? Proper meal planning helps:

  • Control blood sugar levels by balancing carbohydrate intake throughout the day
  • Ensure adequate nutrition by incorporating a variety of foods
  • Manage weight by controlling portion sizes and calorie intake
  • Reduce stress around meal times by having a plan in place
  • Save time and money by efficiently planning grocery shopping and meal preparation

Incorporating recipes like these turkey-stuffed bell peppers into your meal plan can make diabetes management easier and more enjoyable.

Frequently Asked Questions About Turkey-Stuffed Bell Peppers

Can I use a different type of ground meat?

Yes, you can substitute the ground turkey with lean ground beef, chicken, or even plant-based alternatives. Keep in mind that this may alter the nutritional content of the dish.

How can I make this recipe dairy-free?

To make this recipe dairy-free, you can omit the cheese or use a dairy-free cheese alternative. Many grocery stores now carry a variety of plant-based cheese options.

Can I prepare this dish in advance?

Yes, you can prepare the stuffed peppers up to a day in advance. Simply cover and refrigerate them, then bake when you’re ready to eat. You may need to increase the baking time slightly if the peppers are cold from the refrigerator.

What’s the best way to reheat leftover stuffed peppers?

For best results, reheat stuffed peppers in the oven at 350°F for about 15-20 minutes, or until heated through. Cover them with foil to prevent drying out. You can also use a microwave for quicker reheating, though the peppers may become softer.

Can I freeze these stuffed peppers?

Yes, stuffed peppers freeze well. Wrap each pepper individually in plastic wrap, then place in a freezer-safe container. They can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.

Incorporating Turkey-Stuffed Peppers into a Balanced Diet

How can you incorporate this dish into a balanced, diabetes-friendly meal plan? Here are some ideas:

  • Pair with a small side salad for added vegetables and fiber
  • Serve with a small portion of whole grain rice or quinoa for complex carbohydrates
  • Include a serving of fresh fruit for dessert to round out the meal
  • Consider this as your main protein source for dinner, balancing with lighter protein options at other meals

Remember to consider the overall carbohydrate content of your meal and adjust portion sizes as needed to fit within your personal dietary guidelines.

The Role of Portion Control in Diabetes Management

Why is portion control important when managing diabetes? Proper portion control helps:

  • Regulate blood sugar levels by managing carbohydrate intake
  • Maintain a healthy weight, which is crucial for diabetes management
  • Ensure a balanced intake of nutrients
  • Prevent overeating and the subsequent blood sugar spikes

For this turkey-stuffed pepper recipe, a serving size of two stuffed pepper halves provides a good balance of protein, vegetables, and carbohydrates. Pay attention to your body’s hunger and fullness cues to determine the right portion size for you.

The Benefits of Home Cooking for Diabetes Management

Why is cooking at home, with recipes like these stuffed peppers, beneficial for managing diabetes? Home cooking allows you to:

  • Control the ingredients used, avoiding hidden sugars and unhealthy fats often found in processed foods
  • Adjust portion sizes to fit your specific needs
  • Experiment with diabetes-friendly ingredient substitutions
  • Save money compared to eating out or buying pre-made meals
  • Develop a better understanding of the nutritional content of your meals

By preparing meals like these turkey-stuffed bell peppers at home, you can take an active role in managing your diabetes while enjoying delicious, satisfying meals.

Turkey-Stuffed Bell Peppers Recipe: How to Make It

Total Time

Prep: 30 min. Bake: 20 min.

Makes

5 servings

Updated: Jun. 30, 2023

These well-seasoned ground-turkey-stuffed peppers are so tasty, you won’t even miss having real cheddar cheese. Round out the meal with a salad or a side of rice. —Judy Hand-Truitt, Birmingham, Alabama

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Ingredients

  • 5 medium green, red or yellow peppers
  • 2 teaspoons olive oil
  • 1-1/4 pounds extra-lean ground turkey (99% lean)
  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 medium tomatoes, finely chopped
  • 1-3/4 cups shredded cheddar-flavored lactose-free or other cheese
  • 1-1/2 cups soft bread crumbs
  • 1/4 teaspoon paprika

Directions

  1. Preheat oven to 325°. Cut peppers lengthwise in half; remove seeds. Place in a 15x10x1-in. pan coated with cooking spray.
  2. In a large skillet, heat oil over medium-high heat. Cook and crumble turkey with onion, garlic and seasonings over medium-high heat until meat is no longer pink, 6-8 minutes. Cool slightly. Stir in tomatoes, cheese and bread crumbs.
  3. Fill pepper halves with turkey mixture. Sprinkle with paprika. Bake, uncovered, until filling is heated through and peppers are tender, 20-25 minutes.

Turkey-Stuffed Bell Peppers Tips

Should you precook peppers for stuffed peppers?

You don’t need to precook the peppers. Older recipes for stuffed peppers began with boiling the peppers, and while some may prefer this method, the peppers become extremely soft after baking. Stuffing the peppers without pre-cooking results in a beautifully tender, crisp pepper that retains its bright color.

How do you cut peppers for stuffed peppers?

When cutting peppers for a stuffed-pepper recipe, slice the peppers end-to-end and remove the seeds first, before stuffing.

Do you have to cook meat before stuffing peppers?

Yes! Precooking the ground meat is a must for stuffed peppers to ensure safe cooking temperatures.

What do you eat with stuffed peppers?

A colorful salad is always a good complement to stuffed peppers. You could make a Crisp & Spicy Cucumber Salad, or try one of these quick and easy side dishes.

How do you make bell peppers taste better?

Personal taste should dictate what goes in your pepper stuffing and seasonings. Feel free to skip the onion if it’s not your favorite. Like more veggies in your stuffing? Add some diced, sauteed seasonal vegetables.

Research contributed by Catherine Ward, Taste of Home Prep Kitchen Manager

Editor’s Note: Some breads/bread crumbs are made with milk. To ensure this recipe is lactose-free, read the label or ask your baker.

Nutrition Facts

2 stuffed pepper halves: 323 calories, 10g fat (0 saturated fat), 45mg cholesterol, 771mg sodium, 20g carbohydrate (6g sugars, 4g fiber), 40g protein. Diabetic Exchanges: 5 lean meat, 2 vegetable, 1 starch, 1/2 fat.

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Tropical Chicken Cauliflower Rice Bowls Recipe: How to Make It

Total Time

Prep: 40 min. + marinating Grill: 10 min.

Makes

4 servings

Updated: Jul. 20, 2022

This tropical favorite is a delicious and healthy dinner with tons of flavor! You can substitute regular rice for the cauliflower rice if desired. —Bethany DiCarlo, Harleysville, Pennsylvania

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Apple-Marinated Chicken & Vegetables

Ingredients

  • 1 fresh pineapple, peeled, cored and cubed (about 3 cups), divided
  • 1/2 cup plain or coconut Greek yogurt
  • 2 tablespoons plus 1/2 cup chopped fresh cilantro, divided
  • 3 tablespoons lime juice, divided
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon crushed red pepper flakes
  • 1/8 teaspoon chili powder
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 3 cups fresh cauliflower florets (about 1/2 small cauliflower)
  • 1 tablespoon canola oil
  • 1 small red onion, finely chopped
  • Optional: Toasted sweetened shredded coconut or lime wedges

Directions

  1. For marinade, place 1 cup pineapple, yogurt, 2 tablespoons each cilantro and lime juice, 1/4 teaspoon salt, pepper flakes and chili powder in a food processor; process until blended. In a large bowl, toss chicken with marinade; refrigerate, covered, 1-3 hours.
  2. In a clean food processor, pulse cauliflower until it resembles rice (do not overprocess). In a large skillet, heat oil over medium-high heat; saute onion until lightly browned, 3-5 minutes. Add cauliflower; cook and stir until lightly browned, 5-7 minutes. Stir in 1 cup pineapple and the remaining 1 tablespoon lime juice and 1/2 teaspoon salt; cook, covered, over medium heat until cauliflower is tender, 3-5 minutes. Stir in remaining 1/2 cup cilantro. Keep warm.
  3. Preheat grill or broiler. Drain chicken, discarding marinade. Place chicken on an oiled grill rack over medium heat or in a greased foil-lined 15x10x1-in. pan. Grill, covered, or broil 4 in. from heat until a thermometer reads 165°, 4-6 minutes per side. Let stand 5 minutes before slicing.
  4. To serve, divide cauliflower mixture among 4 bowls. Top with chicken, remaining 1 cup pineapple and, if desired, coconut and lime wedges.

Test Kitchen tips

  • Save time and buy cauliflower that’s already been processed. Look for “riced” cauliflower in the refrigerated section of the produce department. You’ll need 3 cups.
  • To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.
  • Nutrition Facts

    1 serving: 325 calories, 10g fat (3g saturated fat), 100mg cholesterol, 529mg sodium, 22g carbohydrate (15g sugars, 4g fiber), 38g protein. Diabetic Exchanges: 5 lean meat, 1 fruit, 1 vegetable, 1 fat.

    More from Taste of Home

    Daily menu for type 2 diabetic with recipes

    People with a disease such as type 2 diabetes need to eat regularly and properly. Of course, doctors give recommendations about the diet to each patient, but you want the food to be not only correct, but also tasty. Especially for people who find it difficult to come up with new dishes every day from allowed products, a menu for a type 2 diabetic is offered for every day with recipes.

    Type 2 diabetes diet

    To prevent diabetes from developing, you need to forget about all foods that provoke an increase in blood sugar levels. But such a diet can be called a complete torment for any person, and it is unlikely that it will be possible to observe it all the time. But people with type 2 diabetes need to eat according to the regimen and a specially designed menu. Moreover, after each meal, a person must record all the indicators and then show the doctor. Specialists, in turn, adjust the diet and give recommendations on the number of products that need to be consumed daily.

    There are statistics indicating that eighty percent of people with this disease are also overweight. Therefore, the diet is also built taking into account the fact that a person can return to normal weight. It turns out that the diet for type 2 diabetics is characterized by the fact that it is low in calories. When a person’s weight normalizes, the blood sugar level drops significantly. It also lowers cholesterol and blood pressure.

    People with type 2 diabetes are often prescribed five or six meals a day. This mode allows you to stabilize the level of sugar, and in addition, does not allow a person to feel very hungry. However, all this is always decided by the doctor, because each organism is individual.

    Allowed and prohibited foods

    People with type 2 diabetes, regardless of weight, are advised to consume fish and vegetable fats, as well as seafood. You also need to include fiber-rich foods in your diet. These are mainly vegetables, herbs and fruits, cereals.
    And also, people who are on a constant diet should not forget about maintaining the balance and proportions of nutrients. So complex carbohydrates should be from 50 to 55 percent. From 15 to 20 percent should be proteins, and fats should be no more than 30 percent, and then, these should mainly be vegetable fats.
    Among the products that cannot be eaten, sausages are in the first place. You will also have to abandon all semi-finished products and mayonnaise. It is not recommended to consume fatty dairy products, especially cheese and sour cream.
    The way food is prepared is also very important. It is recommended to steam, in the oven or at least stew dishes, but do not fry.

    Below is an example of a daily menu for a type 2 diabetic with recipes. But you should first consult with your doctor, because what kind of therapy is used in treatment will depend on the diet and the number of foods that can be consumed at a time. If a person drinks drugs that reduce glucose levels, then you need to know that not all foods are combined with them.

    Sample menu for 7 days

    Day 1: In the morning you need to eat oatmeal porridge boiled in milk with five grams of butter and carrot salad. The second breakfast may consist of an apple.
    For lunch, prepare dietary borscht without meat with a slice of grain bread, vegetable stew and fresh vegetable salad. Eat a fruit, such as an orange, for an afternoon snack.
    For dinner, bake a low-fat cottage cheese casserole in the oven and eat some fresh peas.
    Drink a glass of yogurt at night. All meals, except for lunch, can be supplemented with a glass of unsweetened tea if desired.

    Day 2: For the first meal, a fresh cabbage salad, a piece of steamed fish, some bread and tea without sugar will do. For second breakfast, it is better to eat stewed or steamed vegetables with unsweetened tea.
    Lunch should consist of diet soup, a piece of boiled chicken and an apple. You can add a piece of bread and compote. For an afternoon snack, eat curd cheesecakes and drink a rosehip broth.
    You can have dinner with meatballs, also steamed, one boiled egg and tea. At night – kefir.

    Day 3: Have buckwheat for breakfast. You also need to eat some fatty cottage cheese and drink tea. After breakfast, boil and drink dried fruit compote.
    For lunch – lean meat, vegetable stew and compote. One apple is a must for lunch.
    For dinner, you can make meatballs from the same piece of meat. Also steam vegetables and a rosehip broth. Eat yogurt two to three hours before bed.

    Day 4: Eat boiled beets, rice porridge and a slice of cheese for breakfast. You can also have a mug of coffee. After breakfast and before lunch, eat grapefruit.
    Cook dietary fish soup for lunch. Zucchini caviar with bread and homemade lemonade without sugar will be a good addition. For an afternoon snack – cabbage salad with tea.
    It is better to have dinner with buckwheat porridge, vegetable salad and tea. Late dinner – a glass of low-fat milk. Those who do not drink milk should replace it with kefir.

    Day 5: Carrot-apple salad, cottage cheese and tea are available for breakfast. For a second breakfast, eat fruit, such as an apple, or drink compote.
    For lunch, cook vegetable soup, also eat vegetable caviar with bread and some beef goulash. Drink compote again. After an hour and a half, have a snack with a fruit salad.
    For dinner, bake fish, cook millet porridge and drink tea. The second dinner may consist of a glass of kefir.

    Day 6: Breakfast is oatmeal porridge with milk, carrot salad and coffee or tea. Grapefruit for the second breakfast.
    For lunch, make yourself vermicelli soup, liver stew with rice and compote. Fruit for lunch again.
    For dinner, eat barley porridge and vegetable caviar with a slice of bread. The final meal is kefir.

    Day 7: For breakfast, cook buckwheat and boiled beets. Also eat a piece of low-fat cheese. For the second breakfast – an apple with tea.
    For lunch, you will have to cook a lot: bean soup, chicken pilaf, stewed vegetables and cranberry juice. Treat yourself to an orange and unsweetened tea before dinner.
    For dinner, make pumpkin porridge, steamed cutlet, vegetable salad and compote. In the evening you can drink kefir.

    Below are some recipes:

    Bean soup

    Required products:

    • two liters of vegetable stock
    • two medium potatoes
    • carrots
    • 100-200 grams of green beans
    • bulb
    • greenery

    First you need to prepare the vegetable broth. Then you need to peel and cut potatoes, carrots and onions. All this must be added to the broth and boil for fifteen minutes. After that, you need to put the beans and boil the soup for another five minutes. Before serving, greens can be added to the soup.

    Vegetable stew

    To prepare this dish you will need:

    • one eggplant
    • one small marrow
    • large tomato or two small ones
    • two bell peppers
    • 150 grams of cabbage
    • one bulb
    • two glasses of vegetable stock

    Stews are best prepared in pots to be immediately divided into portions. All vegetables need to be washed, then it is necessary to peel the onion and zucchini, if it is not young, and also clean the pepper. After that, all vegetables need to be cut into cubes of approximately the same size. Then the ingredients need to be spread out in pots, add a little broth to each pot, close the lid and place in an oven preheated to 160 degrees. After forty minutes, the dish can be tasted. You can also stew all vegetables at once in a slow cooker.

    Fish soup

    To prepare this light soup you need:

    • 200 grams of salmon (fillet)
    • 200 grams of cod
    • one potato
    • one bulb
    • bay leaf
    • greenery

    First you need to wash all the products, then the fish fillets need to be cleaned and cut into pieces, and then do the same with vegetables. After that, the potatoes need to be cut into cubes, and the carrots into slices. Then you need to boil two liters of water, put a whole onion and carrot into the pan. After five to seven minutes, add potatoes to the pan. After another five minutes, you need to gradually put the fish in the pan. Then you need to put a bay leaf. The soup takes about fifteen minutes to cook. In this case, you must not forget to constantly remove the foam. Soup should be served with herbs.

    What to cook for dinner with type 2 diabetes?

    Diabetes mellitus is an insidious disease, invisible, but with sad consequences. The basis of the treatment of diabetes is a diet consisting of foods with a low and medium glycemic index.

    It is recommended that patients suffering from type 2 diabetes mellitus follow the following food intake rating:

    • Breakfast should be the most plentiful
    • Lunch should be normal or sufficient
    • dinner – the lightest, 2-3 hours before bedtime, as the body recreates its resources during the night. In simple terms, the same foods eaten during dinner will be “more fatty” than those eaten during breakfast and lunch.

    If you follow the right lifestyle and nutrition, diabetes can be defeated, you just need to love yourself a little.

    Today we will consider recipes for dinner, with diabetes, we have already prepared dishes for lunch, you can see them: the first ones are here, and the second ones are here.

    Contents

    1. Meatballs in the oven in sour cream sauce
    2. Meat cutlets
    3. Dietary chicken cutlets without eggs and bread in the oven
    4. Cutlets with meat and zucchini in the oven 9008 4
    5. Baked fish in foil
    6. Cottage cheese casserole in the oven without semolina and sugar with banana
    7. Cottage cheese pancakes in a pan without semolina and flour
    8. Cottage cheese pancakes in the oven without eggs

    Meatballs in the oven in sour cream sauce

    The dish can be served with a side dish of vegetables.

    We need:

    • 500 g minced meat (assorted beef, chicken or turkey)
    • 1 cup boiled rice, brown (can be replaced with boiled buckwheat)
    • 1 pc onion, medium head 9008 4
    • 1 pc egg
    • salt, pepper to taste
    • 1 bunch parsley

    Sauce:

    • 2 tbsp. soy sauce
    • 0.5 tsp. mustard
    • 50 g water
    • 4 tbsp. sour cream 15%
    • 3 pcs tomato
    • 1 clove of garlic

    Preparation:

    1. We take brown rice, but if there is none, boil white rice, washed in several waters and boiled in three steps.

    Who does not accept rice, it can be replaced with boiled buckwheat.

    2. Cut the onion into small cubes.

    3. Minced meat, mix with rice, onion, break 1 egg, salt, pepper, and mix well.

    4. Prepare the sauce:

    • Boil the tomatoes, remove the skin and finely chop the garlic
    • Chop the garlic I’ll tell you from experience that the greens will burn in the oven , it is better to sprinkle it with ready-made meatballs, when serving.

      • mix soy sauce with mustard
      • mix all the ingredients for the sauce and season with sour cream, mix until smooth.

      5. Grease the mold with oil. Form balls so as not to stick to your hands, dip your hands into the water. We put the finished balls on a baking dish and pour over the sauce.

      6. Put in a preheated oven, up to 180 degrees, for 40-50 minutes. Sprinkle with chopped herbs.

      Tip: Meatballs can be put in a cauldron, add 0.5 tbsp. hot water, 1 tbsp. olive oil and simmer over low heat for 30 minutes, 10 minutes before the end – add the sauce.

      Meat steam patties

      Chicken, turkey or veal fillets can be used as minced meat.

      We need:

      • 2 pieces (600-700 g) of chicken fillet
      • 1 egg
      • 1 piece of onion
      • 1 tbsp. yogurt or sour cream
      • 1 bunch of thyme
      • salt, pepper to taste

      Preparation:

      1. Grind chicken fillet in a meat grinder together with onions.

      2. Finely chop the thyme greens.

      3. Minced meat mixed with egg, salt and pepper to taste, add sour cream or yogurt and chopped greens, knead. We beat well and form cutlets.

      4. Put the steamer on the fire in advance, boil the water. We put the cutlets on the grate, put them on the pan, cover with a lid and steam for 20 minutes. If there is no double boiler, use a regular saucepan and a colander.

      Diet chicken cutlets without eggs and bread in the oven

      We need: for 10 cutlets

      • 450 g minced chicken or turkey
      • 150 g onion
      • 1/2 tbsp. oatmeal (60 g), crushed
      • 2 tbsp. cilantro or 1/2 tbsp. coriander
      • 75 ml ice water
      • 2 garlic cloves
      • salt, pepper, oregano, basil, poultry spices, to taste
      • cooking oil

      Preparation:

      900 02 1. Grind the onion in a blender and mix with 25 ml of ice water.

      2. Add onion, chopped garlic, coriander, crushed oatmeal, spices for chicken, salt and pour 50 ml of ice water into the minced meat. Mix all the ingredients thoroughly and beat the minced meat.

      3. Cover the minced meat with cling film and place in the refrigerator for 30 minutes to swell the oatmeal. We form cutlets.

      4. Put the cutlets into a mold covered with foil and greased with vegetable oil.

      5. Preheat the oven to 200 degrees and bake for 25 minutes. Serve with porridge or vegetables.

      Cutlets with meat and zucchini in the oven

      We need:

      • 300 g minced beef
      • 200 g zucchini 90 084
      • 40 g carrots
      • 40 g oatmeal
      • 40 g hard cheese
      • 3 tbsp dill, cilantro, fresh parsley
      • 1 onion
      • salt, coriander, ground black pepper to taste
      • 1 clove of garlic
      • vegetable oil for greasing the mold

      For the sauce:

      • sour cream 20% or yoghurt, as desired
      • salt, ground black pepper to taste
      • dill and parsley

      Preparation:

      9 0002 1. Rub the zucchini on a coarse grater and put on colander to drain excess moisture, pat dry with paper towels.

      2. Grate carrots and hard cheese on a fine grater. Finely chop greens.

      3. Mix minced meat with zucchini, carrots, cheese, oatmeal, chopped herbs, coriander, garlic, onion, salt and pepper. Mix the whole mass, beat well, cover with a film and leave for 30 minutes.

      4. Lubricate the form with vegetable oil and lay out the formed cutlets.

      Put in the oven for 25 minutes, temperature 200-210 degrees. Initially, cutlets can be covered with foil for 15 minutes, and then opened for browning.

      5. For the sauce: mix sour cream with herbs, salt and pepper.

      6. Serve cutlets with sauce.

      Baked fish in foil

      This recipe is very simple, quick and delicious.

      We need:

      • 300 g fish fillet, any
      • Provence herbs
      • salt to taste

      Preparation:

      1. Grate the fish fillet with salt, roll in Provence herbs, wrap in foil.

      2. Put the fish on a baking sheet and bake in the oven for 25-30 minutes at a temperature of 180-200 degrees. 10 minutes before cooking, you can unfold the foil to brown the fish (optional).

      On my blog you can also see other fish recipes that are also suitable for diabetics:

      1. Baked mackerel with vegetables

      2. Fish dishes with vegetables

      3. Carp dishes: recipes for cooking carp in the oven and in a pan

      Cottage cheese casserole in the oven without semolina and sugar with banana

      900 02

      We need:

      • 400 g cottage cheese, soft
      • 2 eggs
      • 2-3 bananas, ripe, instead of semolina and sugar
      • breadcrumbs, flour can be used
      • 2 tbsp .l sour cream
      • 20 g butter

      Preparation:

      1. Mash the cottage cheese in a bowl; if the cottage cheese is grainy, it must be rubbed through a strainer.

      2. Bananas are peeled and cut into small cubes.

      3. Separate the whites from the yolks.

      4. Combine cottage cheese, yolks, bananas, mix until smooth.

      5. Preheat the oven to 180 degrees.

      5. Beat egg whites with a small pinch of salt until stiff peaks form. Gently, gradually add to the curd mass, mix. The mass should be like thick sour cream.

      6. Grease a springform pan 27 cm in diameter with butter and sprinkle with breadcrumbs, you can flour, bottom and sides. We spread the curd mixture in the form, level it and grease the top with sour cream.

      7. Bake: first on the bottom rack for 15 minutes, then on the top rack until browned. Baking time 40 minutes + 15 minutes. Cut the casserole when cool.

      Important: After baking, leave all cottage cheese dishes in the switched off oven, with the door slightly ajar, until completely cooled. This will prevent the dish from falling off.

      Cottage cheese pancakes in a frying pan without semolina and flour

      Cheesecakes are baked without flour and semolina according to this recipe.

      We need:

      • 400 g cottage cheese, skim or low fat
      • 2 tbsp. coconut flour (or oatmeal, rice flour)
      • 1 egg
      • 2 g sweetener Stevia (=1 tbsp sugar) dried cranberries
      • vanillin, a pinch of salt
      • 2-3 drops of vegetable oil for the mold
      • 2 tbsp. coconut flour for sprinkling

      Preparation:

      1. Finely chop the pre-washed dried apricots and mix with dried cranberries.

      2. Knead cottage cheese with the addition of Stevia. We put rice flour, egg, vanilla, mix. Add dried fruit, mix until smooth and form cheesecakes. Dip them in coconut flour.

      3. Put vegetable oil into a frying pan, grease it and lay out the cheesecakes, press lightly.

      Fry them on both sides over low heat, 4 minutes on each side. Fry the other side covered.

      Serve with yoghurt.

      Cottage cheese pancakes in the oven without eggs

      According to the recipe, diet fluffy cheese pancakes are obtained.

      We need: 1 tbsp. top flour and 2 tbsp. sugar, without top

      • 540 g or 3 packs of cottage cheese, soft and dry
      • 3 tbsp whole grain flour
      • 12 g Stevia, sweetener (based on 1 tbsp sugar = 2 g stevia), to taste
      • 100 g raisins, can be substituted for dried apricots vanilla
      • 20 g butter, for greasing the mold

      Preparation:

      1. Mash the cottage cheese with the addition of stevia, add whole grain flour, salt and knead the curd dough.

      Stevia can be replaced with any sweetener you use.

      2. Pour raisins or dried apricots with boiled water, let stand for a couple of minutes, drain the water, dry with a paper towel. If we use dried apricots, then it must be cut into small pieces.

      3. Mix dried fruit with curd dough and mix thoroughly until smooth.

      4. Preheat the oven to 180 degrees. Grease a baking sheet with butter and sprinkle with flour.