6 cups pared, cored and cubed Pears, any variety
1/4 cup water
2 Tbsp sugar
1 teaspoon lemon juice
Touch of nutmeg

(Microwave Method) Combine all ingredients in 2-quart microwave-safe measure or bowl. Cover and microwave on high (100%) 6 minutes. Stir pear mixture; rotate dish one-quarter turn and microwave at high 6 to 8 minutes longer or until tender. Puree in blender or food processor. (Conventional Method) Increase water to 1/2-cup with ingredients above; bring to a boil. Cook over medium heat 10 to 15 minutes or until pears are tender. Puree pears as above.

Fruit: 2
Vegetables: 0
Meat: 0
Milk: 0
Fat: 0
Carbs: 0
Other: 0

** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included.

Salad
8 medium artichokes, prepared and cooked as directed for whole artichokes
3 red bell peppers
lettuce leaves
1/2 cup sliced red onion
1/2 cup sliced black olives
Dressing
1 bell pepper (roasted), reserved from salad preparation
1/3 cup Balsamic vinegar
1/4 cup white wine or cider vinegar
2 cloves garlic, minced
1 Tbsp chopped fresh basil or 1 tsp crushed dried basil
1 tsp chopped fresh rosemary or 1/2 tsp crushed dried rosemary

Salad
Halve artichokes lengthwise; scoop out center petals and fuzzy centers. Remove outer leaves and reserve to garnish salad, or to use for snacks another time. Trim out hearts and slice thinly. Cover and set aside. Place whole bell peppers under preheated broiler; broil under high heat until charred on all sides, turning frequently with tongs. Remove from oven; place in a paper bag for 15 minutes to steam skins. Trim off stems of peppers; remove seeds and ribs. Strip off skins; slice peppers into julienne strips. Reserve 1/4 of the bell pepper strips to prepare dressing. To assemble salads, arrange lettuce leaves on 8 salad plates. Arrange sliced artichoke hearts, remaining bell pepper strips, red onion and olive slices on lettuce. Garnish with a couple of cooked artichoke leaves, if desired.
Dressing
For dressing, in blender or food processor container place reserved bell pepper strips, vinegars, garlic, basil, rosemary and sugar. Cover and process until well blended and nearly smooth. Spoon dressing over salads.

Fruit: 2
Vegetables: 0
Meat: 1
Milk: 0
Fat: 0
Carbs: 0
Other: 0

** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included.

1-1/2 lbs onions, halved lengthwise and cut crosswise into 1/4-inch slices
3 Tbsp vegetable oil
1 cup golden raisins
3 Tbsp red-wine vinegar
1/8 tsp ground cloves
1/4 cup sugar
1 lb rhubarb, trimmed and cut into 1/2-inch pieces (about 3 cups)

In a large saucepan cook the onions in the oil over moderately low heat, stirring occasionally, until they are softened. While the onions are cooking, in a bowl combine the raisins, 1/2 cup hot water, the vinegar, the cloves, and the sugar, let the mixture stand for 15 minutes, and stir it into the onions. Bring the mixture to a boil, stirring, top it with the rhubarb (do not stir in the rhubarb), and cook the mixture, covered, at a slow boil for 5 minutes. Stir the mixture, cook it, uncovered, for 3 to 5 minutes more, or until the rhubarb is just tender, and season the chutney with salt and pepper. The chutney may be made 1 week in advance and kept in an airtight container and chilled. Serve the chutney warm or at room temperature.

Fruit: 2
Vegetables: 2
Meat: 0
Milk: 0
Fat: 1
Carbs: 0
Other: 0

** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included.

1 head romaine lettuce
1 head Belgian endive
1 cup fresh mint leaves
2 large oranges
2 ugli fruit
1/2 cup pineapple juice
3 Tbsp freshly squeezed lemon juice
3 Tbsp sugar
1/8 tsp salt
1/2 tsp ground cinnamon
3 Tbsp walnut oil
1/2 cup golden raisins
1/3 cup chopped walnuts or macadamia nuts, toasted
1/3 cup slivered almonds, toasted

Wash and dry lettuce, endive, and mint; set aside in a large bowl. Peel oranges and ugli fruit, removing all the pith. Divide into segments and place in a bowl. In a small bowl, combine the pineapple juice, lemon juice, sugar, salt, cinnamon, and walnut oil. Mix well; set aside. Toss the chilled greens with the dressing to taste. Place greens on a large platter and top with orange and ugli fruit segments, raisins, and nuts.

Fruit: 1
Vegetables: 1
Meat: 0
Milk: 0
Fat: 3
Carbs: 0
Other: 0

** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included.