5 Italian Recipes for Diabetic People

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These Italian recipes have been made especially for people with diabetes, so they’re carb-friendly but still full of flavor. From homemade pizzas and classic pasta recipes to decadent desserts, healthy Italian food never tasted so good

Below ours list to help you too to enjoy italian food and italian living style!

Artichoke Frittata

Artichoke Frittata

Ingredients

  • 5 large whole frozen artichoke hearts, thawed
  • 2 teaspoons extra-virgin olive oil
  • 1/2 teaspoon plus a few pinches salt
  • 5 eggs
  • 7 egg whites
  • 1 tablespoon unsalted butter
  • 2 tablespoons finely chopped parsley
  • 2 tablespoons finely chopped thyme

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Recipe

  1. Slice the artichoke hearts into 1/2-inch pieces.
  2. Heat a saute pan over high heat. Lightly coat the bottom with olive oil. When the oil begins to shimmer, add the artichoke slices, reduce the heat to medium-low, and saute the artichokes until they’re tender, about 10 minutes, stirring occasionally. Season the artichokes with salt as you saute them. Remove them from the heat.
  3. Crack the eggs into a medium bowl. Add the egg whites and season them with a few pinches of salt. Whisk them until they’re well blended.
  4. For a large frittata, heat a large nonstick pan over medium-high heat and then add 1/2 tablespoon of butter and allow it to coat the bottom of the pan. Place half of the cooked artichoke slices in the pan and sprinkle them with parsley and thyme. Reduce the heat to low and pour half of the egg mixture over the artichokes.
  5. Quickly stir everything together so that the artichokes are evenly distributed. Cook the mixture, without stirring, until the eggs are almost set, approximately 4 minutes, and then flip the frittata over and let it cook for another minute or so. Slide out of the pan and onto a serving plate.
  6. Repeat step 4 to make a second frittata. Cut each frittata into 3 pieces. Serve hot or cold with bread.

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Asparagus Polenta Bake

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Ingredients

  • 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

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Recipe

  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.

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Baked Chicken Parmesan

Baked Chicken Parmesan

Ingredients

  • Vegetable oil spray
  • 4 slices whole-wheat bread
  • 1/4 cup plus 2 tablespoons grated Parmesan cheese
  • 1-1/2 tablespoons finely snipped fresh parsley
  • 1-1/2 teaspoons paprika
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon dried thyme, crumbled
  • 1/2 cup nonfat or low-fat buttermilk
  • Vegetable oil spray
  • 6 boneless, skinless chicken breast halves, about 4 ounces each, all visible fat removed

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Recipe

  1. Preheat oven to 450 degrees F. Lightly spray a rectangular baking sheet and slightly smaller cooling rack with vegetable oil spray. Put rack on baking sheet. Set aside.
  2. In a food processor or blender, process bread into fine crumbs. Pour into a shallow bowl. Stir Parmesan, parsley, paprika, garlic powder, and thyme into crumbs.
  3. Pour buttermilk into a shallow bowl.
  4. Rinse chicken and pat dry with paper towels. Dip chicken into buttermilk, shake off excess liquid, dredge in crumbs, and shake off excess crumbs. Put chicken on cooling rack. Spray each breast with vegetable oil spray.
  5. Bake for 15 minutes, turn chicken, and bake for 10 minutes, or until done.

 

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Basil Focaccia Wedges

Basil Focaccia Wedges

Ingredients

  • 1-1/2 Tbsp canola oil, divided (20 mL)
  • 1 cup thinly sliced green bell pepper (250 mL)
  • 1/2 cup thinly sliced red onion (125 mL)
  • 1/2 pkg (8 oz/225 g) sliced mushrooms
  • 2 medium cloves garlic, minced
  • 1 pkg (13.8 oz/ 391 g) focaccia-style, refrigerated pizza dough
  • 1/4 tsp dried red pepper flakes (1 mL)
  • 1/2 cup chopped fresh basil leaves (125 mL)
  • 2 small plum tomatoes, cut into 12 rounds total
  • 1/2 cup (2 oz/55 g) shredded part-skim mozzarella (125 mL)
  • 2 Tbsp grated Parmesan cheese (30 mL)
  • 16 pitted kalamata olives, chopped

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Directions

  1. Preheat oven to 400F (200C). Heat 1 Tbsp (15 mL) canola oil in a large nonstick skillet over medium-high heat. Add bell pepper and onions; cook 2 minutes. Add mushrooms; cook 2 minutes, using two utensils to stir easily. Add garlic, cook 15 seconds and set aside.
  2. On baking sheet, drizzle remaining 1/2 Tbsp (7 mL) canola oil. Use fingertips to spread oil evenly. Unroll dough onto baking sheet and shape into an 11 x 8 inch rectangle. Top dough with pepper flakes and mushroom mixture, spooning as close to edges as possible. Top with basil and arrange tomatoes in 12 even sections.
  3. Bake 12 minutes. Sprinkle evenly with mozzarella. Bake 6 more minutes or until deep golden on edges. Top with Parmesan and sprinkle evenly with olives. Allow to cool to room temperature.
  4. When serving, cut into 12 squares, and then cut each square in half diagonally to make 24 pieces total.

 

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Bruschetta

Bruschetta

Ingredients

Seasoning Oil

  • 1/3 cup olive oil
  • 4 cloves garlic, crushed
  • 6 fresh basil leaves, chopped
  • 1/8 teaspoon crushed red-pepper flakesTomato Topping
  • 1-1/2 pounds plum tomatoes, chopped
  • 1/2 cup chopped fresh basil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 loaf French Bread (8 ounces), spit horizontally
  • Small fresh basil leaves for garnish

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Recipe

  1. Prepare seasoning oil: Heat oil in a small skillet over medium-low heat. Add garlic, basil and red-pepper flakes; cook, stirring, 5 to 7 minutes or until garlic is golden. Cool the oil and strain.
  2. Meanwhile, prepare tomato topping: Stir together tomatoes, basil, vinegar, oil, salt and pepper in a large bowl.
  3. Heat oven to 500 degrees F.
  4. Brush cut sides of split bread with about 2 tablespoons seasoning oil. Place on a baking sheet. Bake in heated 500 degree F. oven 3 to 5 minutes or until golden.
  5. Slice toasted bread into 2-inch widths and arrange on a large serving platter. Spoon tomato topping over and garnish with fresh basil leaves.

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Kind Regards,

Lella & Chicca

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