Flounder Baked In Sour Cream, Green Bean Salad, Milk Chocolate Crunch

Ok, here are 3 recipes, 1 for a main dish, 1 vegetable dish and 1 dessert.

This is really easy and is good enough to serve company. Tastes good
with fresh fish or the frozen fillets.

Flounder Baked in Sour Cream

2 to 3 pounds of flounder fillets
1 Tablespoon and 3 Tablespoons butter
1/4 teaspoon white papper
1/2 teaspoon hot sauce
1 Tablespoon paprika
1 Tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
3 Tablespoons dry sherry (you can leave this out)
1/2 cup grated parmesan cheese
1 cup sour cream

Preheat the oven to 350. Grease a flat 2 quart casserole with the 1
Tablespoon butter. Arrange the flounder in the casserole.

Mix the remaining ingredients (except butter) together with the sour
cream and spread over the fish. Dot with the remaining butter.

Bake uncovered for 30 minutes.


Recipe courtesy of :

Green Bean Salad - 9g Carbs, 3g Fiber, 3g Sugar

Yield: 3-3/4 cups (4 servings)
From: The New Family Cookbook for People with Diabetes

12 oz fresh small green beans, ends trimmed
8 fresh mushrooms, sliced
1/2 cup chopped red onion
3 Tbsp canola or corn oil
1 Tbsp balsamic or red wine vinegar
1 clove garlic, minced
1/2 tsp salt
1/4 tsp freshly ground pepper

Cook the green beans in a large pot of boiling water
for 5 minutes; drain. Plunge the beans into a bowl
of ice water to stop the cooking and retain their
bright green color. Drain and place in a large bowl.

Add the mushrooms and onions to the beans; toss to mix.

For the dressing, whisk the oil into the vinegar in a
small bowl; add the remaining ingredients and pour over
the green beans. toss lightly. Serve immediately.

Nutrition per Serving (about 1 cup):
136 Calories, 11g Fat, 0mg Cholesterol, 295mg Sodium,
9g Carbs, 3g Dietary Fiber, 3g Sugars, 2g Protein

Diabetic Exchanges: 2 Vegetable, 2 Fat

Milk Chocolate Crunch - 7g Carbs

From: Family Circle’s All Time Favorite Recipes
Prep Time: 20 Minutes
Servings: 54 (1-inch) squares -

2 milk chocolate bars (7 ounces each), chopped
1-1/2 cups crisp rice cereal
1 cup dark raisins

  1. Line bottom of an 8x8x2 inch pan with aluminum foil; smooth
    out wrinkles.

  2. Place chocolate in a microwave-safe bowl. Microwave at
    100% power, checking every 30 seconds, until melted. Stir
    chocolate until smooth.

  3. Stir cereal and raisins into chocolate until well combined.
    Spread mixture evenly in prepared pan. Refrigerate about 2 hours
    or until mixture is firm.

  4. Invert pan onto a work surface; remove pan and peel off
    aluminum foil. Cut into squares and serve. Squares can be
    stored in an airtight container in refrigerator up to 2 weeks.

Nutrition: 52 Calories, 1g Protein, 2g Fat, 7g Carbs

Exchanges: 1/2 Starch/Bread

I was just recently diagnosed… nevertheless, I do not understand how you can put such recipes on a diabetic web site that is supposed to be low carb and which include wine, chocolate, butter and a host of other sugar and fat full uneeded ingredients! With all do respect… you are doing no service to yourself or others with these posts as people need better education and new thinking healthy thinking not ways to try and trick their bodies with the ingredients that are making them ill. Check out my blog at
http://seeyasugar.blogspot.com/ I think you and others may benefit from learning that it is time to say good bye to such ingredients.

Hi Gary! I see that you were just diagnosed with diabetes. It’s great that you are being so proactive about managing your condition and your diet!

The first two recipes are indeed low carb. The third one is not, but if you check the portions, one serving is a one inch square. This is something that many diabetics will allow themselves.

One thing to keep in mind in all your posts in our community is that not all people with diabetes are living with the same condition. So there is room for people to post recipes that you do not want to eat.

I actually eat a quite high fat diet with moderate amount of carbs. I am a type 1 diabetic, I have very low cholesterol, and I am not overweight. So the recipes that I might choose to share on this site might be different from the ones that you do. I’m not saying that I should eat unhealthy, but sometimes I do eat high fat food and I think that is OK.

How about posting some of your suggested recipes instead of critizing others?