The Best Diabetes Slow Cooker Recipes

by Judith Finlayson, Barbara Selley BA, RD (Editor)

Overview

Delicious slow cooker recipes combined with all-important Exchange Lists for Meal Planning©

Managing diabetes is made easier by taking full advantage of the benefits of the slow cooker method of food preparation. The Best Diabetes Slow Cooker Recipes offers the superb combination of healthful eating, appetizing meals, and the convenience of slow cooker preparation.

The all-important Exchange Lists for Meal Planning© accompanies each recipe. All recipes have been carefully chosen and adapted from Judith Finlayson's best-selling slow cooker cookbooks.

The following recipes provide a sampling of those that can be enjoyed by the whole family:

• Turkey and corn chowder with barley; two-bean soup with pistou
• Chicken with leeks in walnut sauce; Thai-style coconut fish curry; turkey in cranberry leek sauce;
• Veal goulash; ribs with hominy and kale; Mediterranean beef ragout
• Vegan- and vegetarian-friendly recipes like barley and wild rice pilaf; celery root and mushroom lasagna; creamy polenta with corn and chilies;
• Special dessert treats like pumpkin rice pudding; gingery rice pudding; gingery pears poached in green tea; and the ultimate baked apples.

These and other outstanding recipes, combined with valuable advice and nutrition guidelines, make The Best Diabetes Slow Cooker Recipes an invaluable handbook for managing diabetes.

Product Details

ISBN-13:	9780778806394
Publisher:	Rose, Robert Incorporated
Publication date:	09/14/2007
Sold by:	Barnes & Noble
Format:	eBook
Pages:	256
File size:	21 MB
Note:	This product may take a few minutes to download.

About the Author

Judith Finlayson is a food-writer and food journalist and the author of 150 Best Slow Cooker Recipes, Delicious and Dependable Slow Cooker Recipes and The Healthy Slow Cooker.

Barbara Selley is a registered dietitian, published author and cooking instructor.

Table of Contents

Acknowledgements
Introduction
Using Your Slow Cooker
Slow Cooker Tips
Portion Calculator
Food Safety in the Slow Cooker
Nutrient Analysis

Breakfast, Breads, Dips and Spreads

• 17 recipes

Soups

• 33 recipes

Chilies

• 13 recipes

Vegetarian Main Courses

• 21 recipes

Fish and Seafood

• 13 recipes

Poultry

• 17 recipes

Meat

• 29 recipes

Grains and Sides

• 11 recipes

Desserts

• 8 recipes

Index

Preface

Introduction

This is my sixth slow cooker cookbook. The more I use my slow cooker, the more ideas I have for using this versatile appliance. It fits so well with how I like to cook that I'm constantly seeing new ways to incorporate its services into my life. So, perhaps not surprisingly, I became interested in finding ways to combine the burgeoning interest in health and nutrition with the convenience of using a slow cooker.

Like most people, I'm becoming increasingly aware of the important role diet plays in health. By habitually eating an assortment of foods from all the food groups, you're making sure you get the range of nutrients you need.

Planning what and when you will eat is especially important for people with diabetes. You need to

• take time for breakfast;
• eat each day a variety of foods from all the food groups grains, preferably whole grains, vegetables, fruits, milk and alternatives, and meat and alternatives;
• choose appropriate portions;
• space meals 4 to 6 hours apart; and
• snack only if you and your dietitian and other health care providers decide it is necessary for good blood glucose control.

For people with diabetes, one of the primary goals is maintaining or achieving a healthy weight. This means controlling calorie intake and limiting total fat to no more than 30% of calories and saturated fat to no more than 10% of calories.' For a person eating 2,000 calories a day, for example, the total fat consumed should be about 65 grams, including no more than 22 grams of saturated fat.

Controlling sodium is also important. Sodium in the diet comes primarily from salt, whether it be used in cooking, added at the table or hidden in manufactured and prepared foods. Consider that one teaspoon (5 mL) of salt contains about 2,400 mg of sodium. The American Diabetes Association limits sodium to 2,400-6,000 mg per day, while the Canadian Diabetes Association suggests 2,000-4,000 mg. In both cases, the lower end of the range is recommended.2

There is a common misconception that those with diabetes should avoid carbohydrates, especially sugar. This is not true, but you should control the total amount of carbohydrate eaten and spread it evenly throughout the day's meals and snacks. Glycemic index, a scale that ranks carbohydrate-rich foods by how fast and how much they raise blood glucose, is also important. Foods such as legumes, vegetables and whole-grain foods have a lower glycemic index and should be consumed often. To learn more about glycemic index, consult your diabetes educator or visit www.diabetes.ca or www.diabetes. org.

A slow cooker makes it much easier to plan and prepare in advance and to have meals on the table on time. I've included a wide range of recipes, from hearty soups to elegant desserts, most accompanied by Make Ahead information to help you take full advantage of the convenience provided by a slow cooker.

The recipes

• emphasize healthy servings of whole grains, legumes, vegetables and fruit;
• generally provide, per serving, not more than 35 grams of carbohydrate, 3 Meat Exchanges/3 Meat and Alternatives Choices, and O grams of fat;
• contain moderate amounts of salt (less than 800 mg of sodium per serving, and often much less); and
• call for non-hydrogenated fats and oils.

Commercially produced trans fats, which have a well-documented adverse effect on cardiovascular health, should be avoided and, whenever possible, saturated fats should be replaced with unsaturated fats, which have numerous health benefits. To help you get the most out of this book, in addition to the total amount of fat per serving, saturated, monounsaturated and polyunsaturated fat are also reported.

Vegetarian and vegan recipes are labeled as such.

I hope you will find this book helpful. More importantly, I hope you will use it often to get the most out of the convenience your slow cooker provides by preparing delicious and nutritious meals that help to keep you and yours happy and well.

- Judith Finlayson

Editorial Reviews

Judith Finlayson, a food writer and journalist, has joined forces with Barbara Selley, a registered dietitian and cooking instructor, to serve up more than 150 taste-tested receipes that can be enjoyed by the entire family, not just the diabetic.

Tucson Citizen - Larry Cox