Diabetic Recipes Side Dishes
2 pkgs. cauliflower 1/2 c. chopped celery 2 tbsp. dill salad cubes 1 tbsp. chopped pimento 1 tbsp. chopped bell pepper 2 tbsp. mustard 1 tbsp. vinegar 2 tbsp. diet mayonnaise Sweetener, salt and pepper to taste Cook cauliflower. Mix all ingredients together. Better if you can let chill a few minutes before eating. PARMESAN CAULIFLOWER 1 head cauliflower Dash of Parmesan cheese Cook cauliflower in boiling water about 15 minutes. Remove from water and drain. Divide into flowerets. Top with Parmesan cheese. COPPER PENNY CARROTS 2 lbs. carrots, cleaned and sliced thin 1 green pepper, thinly sliced 1 med. onion, thinly sliced Salt and pepper as desired --SAUCE-- 1/4 c. salad oil 1 tsp. Worcestershire sauce 1 (10 oz.) can tomato soup, undiluted 1 tsp. yellow mustard 1/2 c. vinegar 20 packets Equal Cook carrots in covered pan in 1/2 inch of water, 8 minutes after boiling has started (so carrots are tender but still crunchy). Rinse in cold water to stop cooking. In bowl, alternate layers of vegetables. Sauce: Bring sauce ingredients to a boil, stirring occasionally. Remove from heat. Cool for a few minutes. Add 20 packets Equal. Put in blender and blend. Pour sauce over vegetables while still hot. Cool. Refrigerate at least 12 hours before serving. Will keep in refrigerator several weeks in a covered plastic container. To serve, use a slotted spoon. DIABETIC GLORIFIED RICE 1/2 c. uncooked rice, not instant 1 (20 oz.) can crushed pineapple in its own juice 1 (3 oz.) pkg. sugar-free fruit flavored gelatin 1 c. boiling water 1 c. (scant) pineapple juice, drained from can 1/4 c. chopped maraschino cherries (if desired for color) 1/2 pt. heavy cream Cook rice according to package directions. Drain and set aside. Drain pineapple, reserving 1 cup juice. Dissolve gelatin in boiling water. Add pineapple juice. Stir in well drained rice. The cooked rice will absorb the color and flavor of the gelatin. Mix well and chill until thickened, but not quite set. Add drained pineapple and cherries (if desired). Fold in cream that has been whipped. Chill. Makes 8 servings HERB SEASONED BROCCOLI 1/2 c. water 1 pkg. instant chicken broth and seasoning mix 2 c. broccoli spears 1/2 tsp. marjoram 1/2 tsp. basil 1/4 tsp. onion powder Dash of nutmeg 1 tbsp. margarine 2 tsp. lemon juice Combine water and broth mixture. Add broccoli, sprinkle with seasonings. Cover, bring to boil, simmer 6 minutes until tender.Drain. Divide on plates. Top with margarine and lemon juice. Makes 2 servings. CARROTS AND ZUCCHINI WITH HERBS 2 medium carrots, sliced 4 medium zucchini, cut into strips 1 tbls olive oil 1 tbls chopped fresh or 1 tsp dried sage leaves 1 tsp chopped fresh or 1/4 tsp dried dill weed 2 tsp lemon juice 1/4 tsp salt 1/4 tsp pepper Place steamer basket in 1/2 inch water in sauce pan (do not let basket touch water). Place carrots in basket. Cover tightly and heat to boiling, reduce heat and steam carrots for 3 minutes. Add zucchini and steam 4 to 6 minutes longer or until both carrots and zucchini are tender. Heat oil in a 12 inch skillet over medium heat. Stir in carrots, zucchini and the remaining ingredients. Cook uncovered 2 to 3 minutes, stirring gently until hot. Makes 4 servings Exchanges, 2 vegetables, 1 fat 85 calories per serving VEGETABLE PRIMAVERA 1 tbls Dijon mustard 3 tbls reduced sodium chicken broth 2 tsp white wine vinegar 1 tbls olive oil 1 cup peeled baby carrots 1 1/2 cups sliced yellow summer squash 1 cup chopped sweet red pepper 2 tbls snipped parsley 3 cups broccoli florets In a bowl mix 1 tbls chicken broth, olive oil, mustard and vinegar and then set aside. Coat a large non stick skillet with cooking spray. heat the skillet over medium heat. When skillet is heated stir in the carrots, squash and red pepper, cook about 5 minutes or until they are almost tender. Add the remaining chicken broth and the broccoli. Cook uncovered about 3 minutes or until broccoli is tender crisp. Stir in the vinegar mixture that you set aside and heat through. Sprinkle with parsley and serve. Makes 6 servings, 1 serving=3/4 of a cup Exchanges 1 vegetable, 1/2 fat 56 calories per serving SANTA FE VEGETABLES 1 tbls olive oil 1 1/2 cups finely chopped zucchini 3/4 cup chopped onion 2 cups whole kernel corn 2 cups chopped and seeded tomatoes 1 tsp ground cumin 1/4 tsp salt 1/4 cup snipped cilantro a few dashes hot sauce Heat oil over medium high heat in a large skillet. Add the onion and the corn, cook for 5 minutes. Add the cumin and the zucchini and cook for 3 more minutes or until the corn is tender. Remove from the stove, add cilantro, tomatoes, salt and the hot pepper sauce. Makes 6 2/3 cup serving Calories 130 per serving Exchanges=1 vegetable, 1 starch, 1/2 fat Go to Top of Diabetic Recipes Side Dishes
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