I found this list of books and some of them have low-fat recipes in them. You were dealt a double blow but will soon learn what to eat I am sure this is overwhelming. One hint don't overdose on the sugar free chocolates because they will give you stomach problems (from one who found out!). They are not low calorie either... Good luck! Kathy Here is a link that might be useful: list of diabetic cookbooks

There are quite a few members here who are concerned with creating heart healthy meals for either themselves or loved ones. Shambo comes to mind. She has a blog which you will find very informative. I watch the sodium in our meals, too. I used to cook for a heart patient. I focus on adding herbs, vinegars, lemon juice, and wine (not for a diabetic probably) for flavor punches that make you forget there is no salt. The good thing about adopting a low sodium diet is that in a short time the palate adjusts and anything with salt will taste unpleasantly salty. Cooking methods like grilling and broiling add flavor without salt or fat. I use cooking sprays or a tiny bit of olive oil for all my pan cooking. For ease the Mrs. Dash selection of herb mixes are very good. My 16 year old is salt conscious and loves them. We use the tomato/basil/garlic and the table blends all the time. Here is a link that might be useful: Don't pass the salt! Shambo's blog.

Here's one from the low Glycemic Index Recipe Book: GRANOLA BARS - Makes 16 bars 1 1/3 cups wholewheat flour sweetener - equivalent to 1/3 cup sugar 2 tsp baking powder 1/4 cup wheat bran 1 tsp ground cinnamon 1 tsp allspice 1/2 tsp ground ginger 1/2 tsp salt (optional) 1 1/2 cups rolled oats 1 cup apricots - finely chopped 1/2 cup shelled sunflower seeds 3/4 cup unsweetened applesauce 1/2 cup apple juice 3 low-cholesterol (omega 3) eggs 2 tsp vegetable oil 1. Line a shallow 8 x 12 inch baking dish with parchment paper. 2. Mix the flour, sweetener, baking powder, bran and spices in a large bowl. Stir in the oats, apricots and sunflower seeds. 3. Mix the applesauce, apple juice, eggs and oil, and add to the flour mixture. 4. Pour into the baking dish and spread evenly. 5. Bake at 400F for about 15 to 20 minutes, or until lightly browned. Let cool and cut into bars. Source: The Glycemic Index Diet - The Easy, Healthy Way to Permanent Weight Loss. Rick Gallop 2002 My Comments: I haven't yet made these but will be doing so in the next weeks. I use granulated white fructose in place of white sugar as it is rated as low GI. I have made several of Rick Gallop's recipes and find them to be very good, helping me lose 25 lbs in 3 months. ********************************* Here's his recipe for Granola Cereal: GI GRANOLA 1 1/2 cups (7 oz) jumbo porridge oats 1 x 40 oz pack of dried apple rings, chopped OR 2/3 cup (3 oz) dried cranberries or 1/2 cup raisins 1/2 cup (2 1/2 oz) unsalted sunflower seeds 1/3 cup (2 oz) sesame seeds 1/3 cup (2 1/2 oz) chopped almonds 1/4 cup (2 oz) ground flaxseeds or linseeds 1 TBS ground cinnamon 2 teasp grated orange zest 1/2 teasp sea salt 1 large egg white 1 TBS vegetable oil 1 TBS clear honey 2 teasp frozen orange juice concentrate 1 teasp vanilla essence 1. Preheat the oven to 375F (190C). Mix together in a large bowl the oats, apple, sunflower seeds,sesame seeds, almonds, flaxseeds or linseeds,cinnamon, orange zest and salt. 2. In a small bowl, whisk together the egg white, oil, honey, orange juice concentrate and vanilla essence. Pour this into the oat mixture and toss until thoroughly coated. Turn out onto a shallow baking tray lined with nonstick parchment and spread evenly. Bake for 25 - 30 minutes, turning the mixture once with a spatula halfway through baking time, or until mixture is golden brown. Store in an airtight container for 2 days at room temperature or freeze for up to one month. Source: Adapted from Rick Gallop's GI Diet Green-Light Cookbook My Comments: I still haven't made this yet as we don't see dried cranberries or frozen orange juice concentrate here but I hope to make substitutes. My friend Lynne made this with dried cranberries she brought back from England. She says it's delicious! *PS January 2007 .....I just found some dried cranberries in a supermarket so will be trying this soon with fresh orange juice. SharonCb

SAUCY TOMATO CHICKEN Heart Healthy Cooking  2002 Serves: 4 6 oz. uncooked yolk-free egg noodles 1 can (14-1/2 oz.) stewed tomatoes with onions, celery and green bell pepper 1 tsp. dried oregano 2 cloves garlic, minced 4 boneless chicken breasts (4 oz., each), rinsed and patted dry 2 tsps. Extra virgin olive oil Cook noodles according to package directions, omitting salt and oil. In a large nonstick skillet over high heat, add tomatoes, oregano and garlic. Boil 5 minutes stirring constantly, or until liquid has evaporated and mixture becomes slightly darker in color as it caramelizes. Mixture will be thick. Transfer to a small bowl; cover with plastic wrap to keep warm. Reduce heat to medium. Spray skillet with nonstick cooking spray. Add chicken, flat side down and cook 6 minutes. Turn; reduce heat to medium-low. Spoon sauce into skillet between chicken. Cover and cook 4 minutes or until chicken is no longer pink in center. Remove skillet from heat. Place drained noodles on serving platter, and top with chicken. Add olive oil to sauce in skillet; stir well to blend. Spoon equals amounts of tomato mixture over each piece of chicken NOTE: It is important to reduce tomato mixture over high heat to allow sugars in the stewed tomatoes to lightly caramelize. This gives the tomatoes a deep concentrated flavor and a rustic red color. Stir constantly to prevent burning. Nutritional Analysis: 330 calories (11% from fat)Â4 gm fat (1 gm saturated)Â34 gm proteinÂ65 mg cholesterolÂ39 gm carbohydrateÂ380 mg sodiumÂ3 gm fiber