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Some Favorite Recipes:

Blue Cheese Stuffed Summer Squash

Nonstick cooking spray

4 medium yellow summer squash and/or zucchini

1/2 of an 8-ounce package reduced-fat cream cheese, softened

1/2 cup shredded carrot

1/3 cup crumbled blue cheese or feta

1/3 cup fine dry bread crumbs

1/4 cup fat-free or light dairy sour cream

2 tablespoons chopped walnuts

1. Preheat oven to 400 degrees F. Coat a 3-quart rectangular baking dish with cooking spray; set aside

2. Halve the squash lengthwise. Remove seeds with a spoon, leaving the shell about 1/4 inch thick. Place squash halves, cut sides down, in prepared baking dish. Bake, uncovered, for 10 minutes. Turn squash halves cut sides up.

3. Meanwhile, for filling, in a medium bowl, stir together cream cheese, carrot, blue cheese, 1/4 cup bread crumbs, and sour cream.

4. Spoon filling evenly into squash halves. Top with walnuts and remaining bread crumbs. Bake, uncovered, about 10 minutes or until squash is tender and filling is heated through. Makes 8 servings.

Carbs per serving: 8 grams

This recipe can be found in "Everyday Living", a cookbook by Diabetic Living.

Caprese Salad

A Caprese Salad is a simple yet elegant Italian salad. Enjoy this salad for lunch or as a healthy afternoon snack.

1 large tomato

4-5 large slices of Mozzarella cheese

Olive oil

Balsamic vinegar

Basil (optional)

Slice the tomato into 4-5 think slices. Arrange the slices of tomato and alternate them with slices of Mozzarella, then drizzle olive oil and balsamic vinegar over the tomatoes and cheese as desired. Garnish with basil.

The carb count for this salad is pretty low, but it depends on the amount of balsamic vinegar you use. Balsamic vinegar typically has around 7 grams of carbs per tablespoon.

Mediterranean Chicken

Carbs per serving (2 cups) should be about 27 grams

Preheat Oven to 425 degrees, line baking pan with foil.

1-2 TBS Parsley (2TBS fresh/1TBS dry)

1 TBS Oregano

1 TBS basil

1 tsp fresh Rosemary (optional)

1-1 1/2 pounds boneless/skinless Chicken Breasts

8-12 oz of fresh mushrooms cut in half

1 red onion: cut into two thick slices and then quarter those

1/2 cup chopped red, green or yellow pepper (optional)

2 zucchinis quartered and then sliced into 1/4-1/2” wide slices

1 cup cherry tomatoes

10 pitted and halved kalamata olives, or a small can of sliced olives

2 TBS olive oil

3 TBS balsamic vinegar

2-3 TBS Lemon Juice

Combine the seasonings together in a small bowl along with 1/4 tsp salt and a few shakes of black pepper.

In the pan, combine the vegetables, sprinkle with a bit of the juice from the bottle of olives, half of the olive oil and half of the spices.

Cut each chicken breast into 4 pieces, open up and place on the vegetables. Sprinkle with remaining olive oil, lemon juice and the balsamic vinegar. Sprinkle remaining spices over mixture.

Bake 15 minutes, stir well and bake another 15 minutes.

Summer Vegetable Pilaf

1 14.5 ounce can chicken or vegetable broth

1 medium onion, chopped

1/2 cup dry lentils, drained and rinsed

1/2 cup uncooked long grain white rice

1/4 cup water

1 teaspoon finely shredded lemon peel

1 1/2 cups small fresh broccoli florets, sliced zucchini, or yellow summer squash

1 medium carrot, cut into thin strips

1/2 small eggplant, peeled and diced

2 cloves garlic, minced

2 teaspoons olive oil

Handful of cherry or grape tomatoes, chopped

1/4 cup finely shredded Asiago or Parmesan cheese (optional)

1. In a 3-quart saucepan, combine broth, onions, lentils, uncooked rice, the water, and lemon peel. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes, adding broccoli and carrot during the last 3 to 5 minutes of cooking.

2. Meanwhile, in a 10-inch skillet, cook the eggplant and garlic in hot oil over meduim heat until the eggplant is soft, about 5 minutes.

3. Remove lentil mixture from heat; let stand, covered, for 5 minutes. Carefully stir in the eggplant mixture and tomatoes. Sprinkle with cheese. Makes 4 1-1/4 cup servings.

Carbs per serving: 35 grams

This recipe can be found in "Everyday Living", a cookbook by Diabetic Living.

Chicken and Artichokes with Pasta or Spiralized Zucchini

This recipe may not require an insulin bolus when using the zucchini spirals instead of pasta!

Serves up to 4

½ deli chicken cut or broken into pieces

2 TBS olive oil

2 tsp minced garlic

1 15 ounce bottle marinated artichoke hearts

¾ cup dry white wine

1/3-1/2 cup coarsely chopped pistachios

¼ tsp salt

2 TBS fresh Italian parsley

1 lemon, juice ½ lemon, slice the other half

5-6 ounces whole grain linguine

2-3 cups spiralized zucchini

If using pasta, cook as specified on bag.

In skillet add oil and garlic, cook and stir 15 seconds, stir in artichokes, wine and salt. Bring to boiling, then reduce heat and simmer uncovered for up to 5 minutes. Add chicken and pistachios to skillet for 1- 2 minutes until heated through. Add zucchini spirals or cooked pasta and heat through. Don’t cook very long if using zucchini spirals. Sprinkle with parsley and lemon juice (to taste) and serve. May garnish with lemon slices.