Quick, Easy & Healthy Dinner Recipes

Cooking technique: There are two ways to prepare diabetic black-eyed peas. You can slow cook them with vegetables or you can boil the peas until tender and add to pasta or rice dishes.

Soak peas overnight. Drain. In a Dutch oven, heat oil and saut onions, carrots, celery, and garlic for 5 to 8 minutes.

Add 1 quart water and the stock to the Dutch oven with the peas, potatoes, turnips, and herbs. Bring the mixture to a boil and boil 10 minutes.

Partially cover casserole and simmer 45 minutes or until peas are tender. Uncover, season with salt and pepper, and simmer about 10 minutes longer

Melt 2 tablespoons butter over low heat. Add the flour and stir until well blended. Cook one minute. Slowly add milk and cook, stirring constantly, until boiling.

Let sauce cool; add chopped turkey, egg yolk, salt and celery salt.

Form into twelve small cones. Mix bread crumbs with ground sage. Beat egg in water. Roll cones in crumbs. Dip each cone in egg and roll again in crumbs. Place on greased baking pan and drizzle with melted butter.

Bake at 350 degrees for 40 minutes.

Reconstitute porcini mushrooms in 1 cup warm water, then drain--reserving liquid--and dice fine.

Season veal shank with salt and pepper. Dust with flour. In an ovenproof pan, brown veal in hot olive oil until golden. Remove veal from pan. Add next 5 ingredients to pan, saute until browned. Add reserved mushroom liquid and wine to vegetables and reduce liquid by one-half. Add mushrooms and veal stock. Bring to a boil. Cover with foil and bake in a preheated 375-degree F oven approximately 2 hours. Remove meat from juice. Keep warm. Reduce juice by one-half and pour over veal. Serve with risotto on the side.

Melt 2 tablespoons butter over low heat. Add the flour and stir until well blended. Cook one minute. Slowly add milk and cook, stirring constantly, until boiling.

Let sauce cool; add chopped turkey, egg yolk, salt and celery salt.

Form into twelve small cones. Mix bread crumbs with ground sage. Beat egg in water. Roll cones in crumbs. Dip each cone in egg and roll again in crumbs. Place on greased baking pan and drizzle with melted butter.

Bake at 350 degrees for 40 minutes.

Mix salt, pepper and garlic together thoroughly and rub on both sides of fish fillets. Place in a buttered shallow baking dish. Combine butter, lemon juice, and Worcestershire sauce. Bake fish at 375 degrees for 30 minutes or until it flakes easily with a fork. Baste with butter mixture 2-3 times during baking.

Cut and fry meat. Add onions and celery. Add a little water and let simmer 1 hour with brown sugar and molasses. Add bean sprouts 1/2 hour before done. Add thickening and let simmer 15 minutes. Serve over rice.

Saute diced onions until tender with the paprika. Then add carrots and cover with water and cook until partially tender. Add your potatoes and a little more water and cook until tender. Lastly, add sausage and tomato sauce and cook for about 1/2 hour on medium heat.

Place fish in single layer in shallow baking dish. Combine remaining ingredients and pour over fish. Let stand 30 minutes, turn once. Remove fish, reserving sauce for basting. Place fish on Pam sprayed broiler pan. Broil about 4 minutes, brushing with sauce. Turn carefully and brush with sauce. Broil until fish flakes when tested with fork. Garnish with lime wedges or pineapple if desired.

Crust: 3/4 tsp. salt 1/4 c. plus 2 tsp. vegetable shortening 1 egg Water Put flour and salt in mixing bowl. Cut in shortening. Beat egg in a measuring cup. Add water to make 1/2 cup, add to flour and mix until well moistened. Divide dough into 6 balls. On lightly floured board, roll balls into circles between waxed paper. Set aside.

With sharp knife, remove skin and excess fat from chicken breasts. Cut each breast in half, along breastbone; remove breastbone. From cut side of each chicken breast half, with tip of sharp knife, cut and scrape meat away from rib cage, gently pulling back meat to form pocket; set aside. In medium bowl, combine carrots, zucchini, salt and poultry seasoning. Spoon about 1/2 cup mixture into each pocket; secure with toothpicks. In 10 inch skillet, place chicken, sprinkle with bouillon. To skillet add water, over medium high heat, heat to boiling. Reduce heat to low; cover and simmer about 40 minutes or until chicken is fork tender. Remove toothpicks. This healthy dinner recipe makes 4 servings, 180 calories per serving.

Meatballs : Preheat oven to 375 degrees. Combine beef, egg, garlic, onion, crumbs, milk, Worcestershire sauce, salt and pepper. Mix lightly and well. Shape into about 20 meatballs. Place in a baking pan and bake 25 to 30 minutes.

Sauce : In a medium saucepan, cook garlic in butter for 4 to 5 minutes. Stir in ketchup, chili sauce, brown sugar, Worcestershire sauce, mustard, celery seed, salt, pepper sauce and lemon slices. Bring to a boil. Add meatballs. Cover and cook over medium heat for 20 minutes, stirring occasionally or until heated through. Remove lemon slices. This healthy dinner recipe yields 6 sandwiches.

Sprinkle fish with salt and garlic powder. Mix remaining ingredients and spread over fish. Bake at 350 degrees for 20 minutes, until fish flakes with fork.

Marinate beef in Worcestershire sauce for several hours. Brown beef cubes in non-stick skillet. Add salt, oregano, and allspice. Dissolve bouillon cube in boiling water; pour over beef. Add tomatoes and simmer over low heat for 1/2 to 2 hours or until meat is tender. Add potatoes, carrots, and onions, continue to cook for 30 minutes. Add peas; cook 15 minutes longer or until meat and vegetables are tender. This healthy dinner recipe yields 6 servings. Amount 1 cup. Exchanges: 1 bread, 2 medium-fat meat, 1 vegetable.

Marinate chicken in dressing overnight in covered casserole. Bake for one hour at 350 degrees. No additional seasonings are necessary. Very tender and juicy.

In a shallow pan, blend all marinade ingredients together. Add turkey, turning to coat both sides. Cover; marinate in refrigerator several hours or overnight, turning occasionally. Grill the tenderloins over hot coals, 8-10 minutes per side, depending on the thickness. Tenderloins are done when there is no pink in the center - do not over cook. Serve in 1/4 inch thick slices in toasted buns. This healthy dinner recipe yields 4 servings.

Have fun making these diabetic, healthy dinner recipes which are quick and easy to prepare. Check out our other quick, easy free recipes for diabetics.