The Comprehensive Diabetic Cookbook: The Top 100 Recipes for Diabetics

By Dorothy Kaplan

This comprehensive diabetic cookbook offers over 100 nutritionally sound recipes. It provides easyto-prepare recipes for: fruit and vegetable salads, breads, beef, poultry, fish, veal, ground beef, lamb, cheese and eggs, soups, sauces, desserts, and, beverages. Non-diabetics also benefit from these delicious meals and desserts, as these special foods are prepared with close attention to fat, sodium and cholesterol levels. These tasty, healthy and attractive dishes are sure to please everyone.

• Language: English
• Publisher: Frederick Fell Publishers, Inc.
• Release date: Jan 30, 2004
• ISBN: 9780883912249

Dorothy Kaplan

Dorothy J. Kaplan is a member of the Lehigh Valley Diabetes Association and the national Diabetes Board. Comprehensive Diabetic Cookbook - Fell' Official Know-it-all Guide is the product of the author's daughter having developed diabetes. Doroth Kaplan immersed herself into calculating and revising family recipes and to developing new ones. Dorothy Kaplan resides in Allentown, Pennsylvania.

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INTRODUCTION

The Comprehensive Diabetic Cookbook was first published in 1972 when my daughter Stephanie was nine years old. She had been diagnosed as having diabetes when she was two. Now she is a young mother with three lovely children and a career as a dental hygienist. It hasn’t always been easy, but it has been rewarding and he joy of today is always worth the trauma of the past!!

Since Stephanie developed diabetes, I have spent a great deal of time calculating and revising our favorite recipes and developing new ones. As the diabetic diet is a natural, well-balanced one, I preferred making the same dishes for the entire family to cooking two separate meals three times a day. It was a challenge to make our meals interesting, varied, and delicious.

The result of this research and investigation was the compilation of this manual. And once it took shape, grew, and I began using it, I realize how handy and timesaving it was. I hope that other diabetics, those cooking for diabetics and those interested in wholesome, tasty recipes will find it of help.

The diabetic’s diet must be carefully balanced in carbohydrates, proteins and fat; the exchange system enables this balance to be maintained easily. Your physician will work out your menus by calculating how many exchanges you are allowed per meal in every category. Using this manual you can then plan varied and delicious meals. Suppose you are told your breakfast should consist of:

1 fruit exchange

1 ½ bread exchanges

2 medium-fat meat exchanges

½ milk exchange

1 fat exchange

Turning to the fruit section of this manual, you can see that you might have ½ cup orange juice or 1 orange or 1 peach or ½ banana or any other listing under the fruit exchange. Your 1 ½ bread exchanges might be ¾ cup dry cereal (1 bread exchange) and ½ piece toast (1/2 bread exchange) or 1 ½ pieces toast (1 ½ bread exchanges) or 1 ½ muffins (1 ½ bread exchanges) or any other total of 1 ½ under the bread exchange. Your 2 medium fat-meat exchanges could be 2 scrambled eggs (or poached or soft boiled, etc.) or 2 ounces of medium fat meat. The ½ milk exchanges, which would be 4 ounces of skim milk, could be used in your cereal. The one fat exchange could be a slice of bacon to go with your eggs or 1 teaspoon butter or margarine to go on your toast.

If your diet is set up in calories, rater than exchanges, follow the same procedure using the calorie listing under each exchange:

1 milk exchange – 80 calories

1 vegetable exchange – 25 calories

1 fruit exchange – 40 calories

1 bread exchange – 70 calories

1 low-fat meat exchange – 70 calories

1 fat exchange – 45 calories

Many diabetics have followed this system for years but found it difficult to eat anything other than those foods listed in each exchange category. They didn’t know how to calculate a mixed food, such as meat loaf or potato salad or chicken cacciatore or any recipe that called for a combination of ingredients because they couldn’t figure out how much of each exchange the serving of food would provide. Here we provide the answer to this problem. Every recipe in this book lists the exchanges that a serving will provide. If you have a serving of Noodle Pudding in Chapter 5, you will know that you are having one bread and one fat exchange. One serving of Favorite Meat Loaf in Chapter 8 will provide you with 1½ bread and medium-fat meat exchanges. You can see immediately how much of each dish the diabetic may eat using the diet outlined by your physician. Everyone will benefit: the diabetic will eat tasty dishes and the rest of the family will eat the well-balanced meals on which all diabetic diets are based.

Thus, you can see the value and outstanding merit of this system. There is great variety of meal-planning and ease of cooking because the exchange system and these recipes are based on handy household measures. The emphasis on dietary control of diabetes is being stressed more today than ever before and a proper diet that is tasty and easy to follow is as important as the medication prescribed. My sincere hope is that the recipes in this book will make it easier for you to follow the proper diet and that this will add happy and healthy years to your life.

A Special Message

To Those Watching Their Weight

There are