Diary Free Recipes : Snacks and Appetizers That Are Diabetic Friendly

The recipes in this article are all diabetic-friendly but are very tasty for anyone. Perfect for serving when you aren't sure if there will be diabetics in the group. Whether snacking around the pool, game night, watching the big game, or as an appetizer, any of these recipes will work just fine. The Cajun Spread is more for serving on corn on the cob, baked potatoes, etc; delicious!

Diary Free Recipes : Snacks and Appetizers That Are Diabetic Friendly

Diary Free Recipes : CAJUN SPREAD 

• 1/3 cup tub-style olive oil spread, softened 
• 1/2 tsp snipped fresh parsley 
• 1/2 tsp Cajun seasoning 
• Dash of freshly ground black pepper

In a small bowl combine the olive oil spread, parsley, pepper, and Cajun seasoning until mixed well. Cover and chill until ready to serve. Serve with corn on the cob, other veggies, etc.

Suggestion: On a sheet of waxed paper, roll the mixture into a 1-inch diameter roll. Wrap in waxed paper and chill for about 4 hours until firm before slicing into serving slices.

Per teaspoon: 26 cal, 3 g (1 g sat) fat, 0 mg chol, 0 carbs, 0 pro, 0 fiber, 30 mg sodium

Diary Free Recipes : "CRAB" SPREAD 

• 1 brick (8-oz) cream cheese, softened 
• 1/4 lb imitation crabmeat, flaked 
• 1/2 tsp fresh lemon juice 
• 1 tbsp chopped fresh dill

Preheat oven to 350 degrees.
Very lightly grease a small baking dish or a pie pan; set aside.

Combine the cream cheese, crabmeat, lemon juice, and dill together in a medium bowl. Mix ingredients together well and spoon into the prepared dish.

Bake at 350 degrees for 25 to 30 minutes until golden and heated through. Serve the spread warm with assorted whole-grain crackers or party breads.

Diary Free Recipes : Snacks and Appetizers That Are Diabetic Friendly

Diary Free Recipes : WARM FIESTA BEAN DIP 

• 1 lb lean ground beef 
• 1 can petite cut diced tomatoes with jalapenos 
• 1 can refried beans 
• 1 tbsp chili powder 
• 1/2 cup drained whole kernel corn or thawed frozen corn 
• 1 can petite cut diced tomatoes 
• 1 1/2 cups shredded Cheddar cheese 
• Tortilla chips for serving

Preheat oven to 350 degrees.

Lightly spray a 2 1/2-quart baking dish with nonstick cooking spray; set aside.

In a skillet, brown the ground beef, stirring to crumble; drain off any excess fat.
Add the diced tomatoes with jalapenos, refried beans, and chili powder; cook, stirring until heated through. Spoon the mixture into the prepared baking dish. On top of the hot mixture, layer the corn, diced tomatoes, and cheddar cheese. Bake at 350 degrees for 5 minutes or so until hot and the cheese is melted.

Serve warm with the tortilla chips, or for severe diabetics who don't want to use the regular chips, use bean chips. Bean chips are sold as Beanito's in large grocery stores or specialty grocers.

Enjoy!

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