Diabetic recipe courtesy of dlife.com

Prep time: 20 minutes
Cooking time: 10 minutes
Serves 6

1 1/2 lb tuna fillets
1/4 cup orange juice (fresh or frozen)
2 tbsp sesame oil
2 tsp sesame seeds
3 tbsp low sodium soy sauce
1 tbsp fresh ginger root , grated (or use 2 tsp ground ginger)
3 tbsp scallions, chopped

Combine all marinade ingredients in a zip lock bag or in a stainless steel bowl.

Place the tuna into the zip lock bag or the stainless steel bowl and let marinate for 20 minutes.

Broil or grill the tuna for 4 to 5 minutes (make sure the tuna is 6 inches from the heat source).

Cook until ready to serve.

Nutritional Analysis
Calories 242.2
Total Carbs 2.1g
Dietary Fiber 0.2g
Sugars 1.1g
Total Fat 11.4g
Saturated Fat 2.3g
Unsaturated Fat 9.2g
Potassium 368mg
Protein 30.9g
Sodium 258.1mg

3 cups brown sugar
1 cup margarine or butter, softened at room temp
4 cups flour
2 tsp baking soda
1/4 tsp salt
2 cups sour cream
2 tsp vanilla

Rhubarb:
3 cups cut up/diced rhubarb
2 cups sliced or cut up fresh strawberries

Topping:
1 cup white granulated sugar
2 tsp cinnamon
2 Tbs cold margarine or butter
1 cup chopped walnuts

A show stopper large coffee cake that I like to garnish with whipped cream rosettes. Ice cream, on the side for sure! Note the recipe contains no eggs

For cake:
Place all cake ingredients in a large bowl and with beater mix all. The mixture will be very thick and you may need to mix remainders by hand if beaters get to slow and stuck. If needed thin just a bit with a little milk. But mixture should be thick to incorporate the rhubarb and berries as they bake into the batter

Combine rhubarb and strawberries and blend into mixture ( it will loosen up mixture a bit ). Grease and flour a 12 inch round wedding cake pan or springform pan ( or smaller oblong pans if you wish ). Spread mixture in pan evenly.

Prepare topping. Mix all with fingers to blend well. Sprinkle over cake.

Bake 350F about one hour or cake tests done in center. Cool completely in pan. Loosen sides with a knife and remove from pan. Place on a large cake plate or platter and garnish as desired. Serve warm or cold.

Freezes well.

1 lb Rhubarb stalks cut up into bite sized pieces
2 pints fresh strawberries, cut up
1 cup sugar ( may use Splenda for diabetics )
1/2 cup flour
1 tsp vanilla
Favorite double crust pastry
pats of butter
sprinkles of nutmeg

When a neighbor gave me some rhubarb, I always rely on this simple but tasty pie recipe. Chilling of the baked pie helps firm up the texture but it may be served warm . Vanilla ice cream is wonderful with this !

Blend sugar and flour and combine with rhubarb and berries and vanilla. Let sit at room temperature while you are preparing your pie pastry.

Line 9 or 10 inch pie pan ( I used 4 smaller pie tins) with pastry, divide fruit mixture in pans. Add some pats of butter over filling. Place top crust ( vent deeply or use a lattice ). Sprinkle with nutmeg.

Place pie on a baking sheet so filling does not bubble onto oven. Bake 400F for 30 to 35 minutes or until filling bubbles up. Cool pie on rack.

May be served when warm but chill when cold for thicker texture. Of course vanilla ice cream is a wonderful accompaniment.

Yield: 10 - 12 servings

Filling:
2 1/2 cups sliced rhubarb (about 1/2 pound)
1 cup sliced strawberries
1/3 cup sugar
1 teaspoon orange zest

Blintz leaves:
1 cup flour
1 cup milk
3 eggs
2 teaspoons sugar
Pinch of salt

A filling of luscious strawberry and rhubarb making 10-12 blintzes. Blintzes are simply crepes. This recipe may be prepared and frozen

Filling:
Make the filling first. Combine ingredients in a saucepan and cook over medium heat until the rhubarb is tender and the juice has thickened slightly--about 8-10 minutes. Remove from heat and allow to fully cool before using.

Blintz crepes
Combine ingredients in a blender and mix until smooth. Let the mixture rest for about 15-20 minutes.

Place a non-stick pan over medium heat--ideally, the pan should be about 8 inches in diameter. Coat with a little butter. Pour 3-4 Tablespoons of batter in the pan and quickly pick the pan up off the heat and swirl it around to spread the batter thinly and evenly around the pan. Cook until the top is dry and the bottom is golden.

Remove the blintz wrapper with a spatula and place it on a piece of wax paper. Continue cooking the wrappers, stacking them on the wax paper as you go. When the wrappers are cool, spoon about 2 Tablespoons of filling onto the center of the uncooked side of the blintz wrapper.

Fold the two sides of the wrapper to the center. Starting at the bottom, fold the wrapper up approximately 1/3 of the way. Then, moving in the same direction, fold it up again to create a rectangular package. (If you/your family has a different folding method, feel free to improvise.)

From here, the blintzes can be wrapped tightly and frozen for up to one month. When you're ready to eat, heat a little butter in a large skillet over medium heat. When the butter is bubbly, place the blintzes, seam side down and cook until golden on both sides. Transfer blintz to a paper towel or plate.

Serve immediately, sprinkled with powdered sugar or with a dollop of sour cream.

Recipe courtesy diabeticgourmet.com.

Serves 6.

6 ounces portobello mushrooms, thinly sliced
8 ounces asparagus, cut into 1-inch pieces
1-2 teaspoons olive oil
1 package (16 ounces) prepared Italian herb polenta
1 cup water
1 ounce sun-dried tomatoes (not in oil) (about 8 halves), sliced
1/4 - 1/2 cup (1-2 ounces) shredded Parmesan cheese

1. Saute mushrooms and asparagus in oil in large skillet 2 to 3 minutes; cook, covered, until asparagus is crisp-tender, about 5 minutes.

2. Mash polenta in medium saucepan; mix in water and cook over medium heat, whisking until smooth and hot, about 5 minutes.

3. Stir in mushrooms and asparagus, and sun-dried tomatoes. Spoon mixture into 4 ramekins or a shallow casserole or quiche dish; sprinkle with Parmesan cheese.

4. Bake at 425 degrees F. until cheese is browned and polenta puffed, about 20 minutes.

Per serving
Calories: 110
Protein: 5 g
Sodium: 94 mg
Cholesterol: 4 mg
Fat: 2 g
Carbohydrates: 17 g
Exchanges: 2 Vegetable, 1/2 Bread/Starch, 1/2 Fat