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.

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

Marf, Here's a very simple, but tasty recipe: 3# boneless/skinless chicken breasts* Mrs. Dash seasoning (I prefer the extra spicy flavor) 6oz pineapple juice (Dole sells them in a 6 pack) I use an 8 x8 or 9 x9 glass pyrex baking dish. Pack the breasts in the dish. Shake Mrs. Dash over the chicken generously. Pour the pineapple juice over the chicken. Cover w/ foil wrap. Bake at 350F for 1 hour and 15 minutes. Obviously this makes a lot of chicken, but it is easily re-heated in the microwave or slice up cold for sandwiches. Chicken can be served over steamed white rice and vegetable of choice (easy option: frozen broccoli in a small bowl w/ about 1 inch of water and microwave for 2 minutes). ***Be CAREFUL when you buy the chicken breast. Don't buy any that has been 'enhanced w/ broth' as that will contain too much sodium! Around here Sanderson Farms sells chicken w/o the added broth. Kerri