Whether you are cooking diabetic main dish recipes, dessert recipes or salads, it is important to choose healthy ingredients. Often it only takes a few food substitutions to convert regular dishes to diabetic main dish recipes. Of course, you must also make sure that all your ingredients are fresh, diabetic meals or not.
Aside from the ingredients, your method of cooking is also important in making diabetic main dish recipes. Some cooking methods help reduce saturated fats and cholesterol better than others. How you cook your meals should also boost the nutritional value of your diabetic main dish recipes.
Some of the best methods of cooking for diabetics include baking, which is great whether you are preparing a vegetable or meat dish; stewing or braising, which involves browning meat and then adding a small amount of liquid to cook, poaching and steaming. Many diabetic main dish recipes also call for grilling. Just make sure to use a rack to drain away fat. Stir-frying is another option. Use a bit of olive oil if you will be using a wok or use a non-stick frying pan.
When choosing diabetic main dish recipes, it is important to limit sugar, salt and fat content. Here are some tips:
Avoid using bouillon cubes to make stock. You can easily make your own meat stock using leftover bones or meat. Just add some onions and celery then boil in a stock pot.
When preparing salads, ensure they stay healthy by avoiding commercially prepared salad dressing but instead use apple cider vinegar or extra virgin olive oil.
If you will be using vegetables in cans, wash them before cooking to lessen their salt content. When cooking meats, get rid of all visible fat and remove the skin off poultry meat. If you are worried that limiting salt and fat will make your food bland, you can easily flavor your diabetic main dish recipes with garlic, pepper and various herbs.
Here is a recipe called “Southwest Style Chicken” for a tasty main dish: Heat 2 tablespoons of canola oil in a large skillet over a medium fire. Brown 4 skinless chicken breast fillets on both sides. Add a can (10oz) of diced tomatoes and green chili peppers, a can (8 oz) of whole kernel corn (drain) and a can (15 oz) of black beans (rinse and drain). Reduce the heat and let the food simmer for 30 minutes or until chicken is done. Add a pinch of ground cumin. You may serve this with steamed rice. This recipe makes 4 servings.
