Diabetic Recipe of the Week: Veggie Frittata

Makes: 6 servings
Ingredients
1 10 oz. package fresh spinach
2 large onions, chopped
1 tsp. olive oil
1 large red bell pepper, chopped
1 cup red potato, cooked, peeled, and diced
6 large eggs, lightly beaten
4 large egg whites, lightly beaten
1/4 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 cup, 1 oz. part-skim mozzarella cheese, shredded
2 Tbsp. shredded Parmesan cheese
Preparation
1. Coat a 10-in nonstick skillet with cooking spray and heat over medium-high heat. Add spinach, and saute 2 minutes until wilted. Remove and set aside.
2. Saute onion in olive oil 8 to 10 minutes until browned, stirring occasionally. Add red bell pepper, and continue cooking 2 to 3 more minutes until soft. Add potato and stir in, then add spinach.
3. Combine eggs and whites, salt, and pepper, and whisk to thoroughly combine. Pour egg mixture into the pan and cook over medium-high heat about 7 to 9 minutes or until bottom of frittata is browned.
4. Preheat oven broiler. Sprinkle cheeses over frittata and broil 5 minutes or until lightly browned.
5. Cut into 6 wedges; serve.
This recipe appeared in the September 2012 issue of WebMD Diabetes.
If you are a diabetic and do not currently see a podiatrist, call our Glastonbury or Middletown office to make an appointment.
Ayman M. Latif, DPM
Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Glastonbury and Middletown, CT
Visit our website, like our page on Facebook, and follow my tweets on Twitter.

Diabetic Recipe of the Week: Tuscan Kale Soup

Makes: 6 servings
Ingredients
1 tsp. olive oil
2 medium onions, chopped
2 oz. Spanish chorizo sausage, finely chopped
3 cloves garlic, minced
1 sweet potato, peeled and chopped
1 bay leaf
6 cups low-sodium chicken stock
1 16 oz. can cannellini beans, rinsed and drained
4 cups fresh kale, chopped
1 tsp. dried basil
1/4 tsp. salt
freshly ground black pepper
Preparation
1. Heat oil in a large, heavy bottom Dutch oven or soup pot over medium-high heat.
2. Add onions, and saute 5 minutes. Add sausage and garlic and continue cooking 1 to 2 minutes.
3. Add potato, bay leaf, and stock. Cook 8 minutes until potato is soft.
4. Add beans, kale, basil, salt, and pepper and simmer 5 mihnutes or until thoroughly heated. Discard bay leaf before serving.
This recipe appeared in the September 2012 issue of WebMD Diabetes.
If you are a diabetic and do not currently see a podiatrist, call our Glastonbury or Middletown office to make an appointment.
Ayman M. Latif, DPM
Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Glastonbury and Middletown, CT
Visit our website, like our page on Facebook, and follow my tweets on Twitter.

Diabetic Recipe of the Week: Spicy Chicken Phyllo Rolls

Makes: 8 servings
Prep Time: 25 minutes
Cook Time: 35 minutes
Ingredients
1 Tbsp. canola oil
1 1/4 lbs. ground chicken
1 Vidalia onion, finely chopped
1 4 oz. can chopped mild green chiles
1 1 oz. package salt-free taco seasoning
2 garlic cloves, minced
1 cup reduced-fat shredded sharp cheddar cheese
2 Tbsp. reduced-fat sour cream
1/4 cup fresh cilantro, chopped
4 scallions, finely chopped
16 9 by 14 sheets frozen phyllo dough, thawed
1 cup low-sodium mild green salsa
Preparation
1. Preheat oven to 375 degrees. Spray two baking sheets with nonstick spray.
2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken, onion, chillies, taco seasoning, and garlic. Cook, stirring occasionally, over medium heat, until the chicken is browned and any liquid has completely evaporated, about 8 minutes. Remove from heat. Stir in cheese, sour cream, cilantro, and scallion, mixing with a fork until well blended.
3. Place one sheet of phyllo with the short side facing you on a work surface. (Cover remaining phyllo with plastic wrap to keep from drying out.) Lightly spray the phyllo with nonstick spray, then fold it in half lengthwise. Place about 2 tablespoons of the filling in the center of the bottom end of the phyllo. Roll up jelly-roll fashion. Place the roll, seam-side down, on the baking sheet. Lightly spray the roll with nonstick spray.
4. Repeat with the remaining phyllo sheets, filling and cooking spray to make a total of 16 rolls.
5. Bake until the filling is hot and the rolls are lightly golden, 20 to 25 minutes. Let cool 5 minutes, then cut each roll in half. Serve with the salsa.
This recipe appeared in the Fall 2012 issue of Diabetes & You from Walgreens.
If you are a diabetic and do not currently see a podiatrist, call our Glastonbury or Middletown office to make an appointment.
Ayman M. Latif, DPM
Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Glastonbury and Middletown, CT
Visit our website, like our page on Facebook, and follow my tweets on Twitter.