Diabetes-Friendly Vegetable Recipes

Sep 19, 2017

Stuffed Cabbage Rolls

By |2017-09-19T15:27:30-04:00Updated: September 19th, 2017|Diabetes Recipes, Meat, Vegetables|0 Comments

Stuffed Cabbage Roll Ingredients

  • 1 pound extra lean ground beef
  • 1 cup cooked rice
  • 1/2 teaspoon garlic powder
  • 1 large egg
  • 1 Head of Cabbage

Stuffed Cabbage Roll Sauce Ingredients

  • 1 1/2 cups tomato juice
  • 1 tablespoon vinegar, white or cider
  • 2 tablespoons SPLENDA® Granular
  • 1/3 cup tomato paste

Directions

  1. Preheat oven to 350°F.
  2. Place head of cabbage in large pot. Add water to cover. Heat over high […]
Sep 19, 2017

Red Beans & Rice

By |2017-09-19T10:18:23-04:00Updated: September 19th, 2017|Diabetes Recipes, Rice, Vegetables|0 Comments

Ingredients

  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1 minced clove garlic
  • 1 tablespoon margarine
  • 2 cups pre-cooked red beans
  • 2 cups cooked rice
  • 1/8 teaspoon pepper

Directions

  1. Cook onion, celery and garlic in margarine until tender. Add remaining ingredients. Simmer together for 5 minutes to blend flavors.

Food Exchanges: 1 1/2 Starch, 1/2 Fat.

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Sep 18, 2017

Quick Refrigerator Sweet Pickles

By |2017-09-18T14:51:46-04:00Updated: September 18th, 2017|Diabetes Recipes, Vegetables|0 Comments

Ingredients

  • 5 cups thinly sliced cucumbers
  • 2 cloves garlic, halved
  • 2 cups water
  • 1 teaspoon mustard seed
  • 1 teaspoon celery seed
  • 1 teaspoon ground turmeric
  • 2 cups sliced onions
  • 1 cup julienne-strip carrots
  • 2 cups vinegar
  • 36 packets Equal® or 3 tablespoons plus 1 3/4 teaspoons Equal® for Recipes

Directions

  1. Place sliced cucumbers and garlic in a glass or crockery bowl.
  2. In a medium saucepan combine water, mustard […]
Sep 18, 2017

Portabello Mushroom Sandwich

By |2017-09-18T14:17:56-04:00Updated: September 18th, 2017|Diabetes Recipes, Sandwiches, Vegetables|0 Comments

Ingredients

  • 1 large mushroom cap, cleaned
  • 1 Tomato slice
  • 1 Bermuda onion slice
  • 1 Eggplant slice
  • Low-fat, low-sodium cheese slice

Directions

  1. Preheat Oven to 250°F
  2. Take mushroom caps, wash and peel.
  3. Place a thick slice of tomato, onion and eggplant on the mushroom cap.
  4. Bake until soft and drain fluid. Put cheese slice on top and melt until brown in oven or toaster oven.
Sep 18, 2017

Parmesan Basil Tomatoes

By |2017-09-18T13:06:01-04:00Updated: September 18th, 2017|Diabetes Recipes, Vegetables|0 Comments

Ingredients

  • 2 cups fresh or low-sodium canned tomatoes, diced
  • 1 teaspoon basil
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon black pepper
  • 2 tablespoons Parmesan cheese

Directions

  1. Mix Tomatoes, basil, garlic powder and black pepper until well blended and heat in a pan until hot.
  2. Serve with Parmesan cheese sprinkled on top.

Food Exchanges: 1 vegetable, 1 very lean meat

Sep 15, 2017

Mexican Bean Dip

By |2017-09-15T10:32:36-04:00Updated: September 15th, 2017|Diabetes Recipes, Sauces & Syrups, Side Dishes, Vegetables|0 Comments

Ingredients

  • 1 (15oz.) can red kidney beans, rinsed and drained
  • 1 medium avocado, chopped
  • 2 tablespoons lemon juice
  • 2 tablespoons tomato paste
  • 1 red chili, finely chopped (optional)
  • 2 cloves garlic, minced
  • 1 tablespoon Equal® Spoonful or 1 1/2 packets Equal sweetener
  • 1 green onion, sliced
  • 1/4 cup chopped parsley, divided use

Directions

  1. Place kidney beans, avocado, lemon juice, tomato paste, chili, garlic and Equal® in […]
Sep 15, 2017

Marinated Vegetables

By |2017-09-15T10:26:26-04:00Updated: September 15th, 2017|Diabetes Recipes, Vegetables|0 Comments

Ingredients

  • 4 cups cauliflower, broken into florets
  • 3 cups broccoli, broken into florets
  • 1 green pepper, sliced
  • 1 cup onions, sliced
  • 1 cup mushrooms, sliced
  • 1 cup carrots, sliced
  • 1 cup celery, sliced
  • 1 cucumber, sliced
  • 1 8-ounce bottle fat-free Italian salad dressing

Directions

  1. Mix together coliflower, broccoli, green pepper, onions, mushrooms, carrots, celery, cucumbers and Italian salad dressing until will blended.
  2. Serve immediately.

Food Exchanges: 1 Vegetable.

Sep 14, 2017

Italian-Mexican Vegetable Bake

By |2017-09-14T15:23:11-04:00Updated: September 14th, 2017|Diabetes Recipes, Vegetables|0 Comments

Ingredients

  • 1 (10 oz.) package frozen Italian beans
  • 1 ½ cups cooked and drained garbanzo beans
  • 1 (4 oz.) can green chilies, drained
  • Dash of hot sauce
  • 1 16-ounce can low-sodium corn
  • 1 16-ounce can low-sodium tomatoes
  • 1 teaspoon chili powder
  • 1 cup (4 oz.) shredded Monterey Jack cheese

Directions

  1. In a casserole dish mix all ingredients except cheese.
  2. Top with cheese. Bake at 350°F for […]
Sep 14, 2017

Indian Taco

By |2017-09-14T14:36:02-04:00Updated: September 14th, 2017|Diabetes Recipes, Vegetables|0 Comments

Ingredients

  • 4 cups red beans or pinto beans, dried
  • Water to cover
  • 1 cup onion
  • 1 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/2 tablespoon Paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 5 cups of green cabbage
  • 5 cups of lettuce, chopped
  • 3 1/3 cup tomato, chopped
  • 1 1/4 cup green onion, chopped
  • 1 1/4 cup cheddar cheese, grated
  • 1 1/4 cup Mozzarella cheese, part skim, grated
  • 2 1/2 cup lowfat […]
Aug 31, 2017

Hot Spiced Tomato Juice

By |2017-08-31T13:57:53-04:00Updated: August 31st, 2017|Beverages, Diabetes Recipes, Vegetables|0 Comments

Ingredients

  • 1 46-ounce can low-sodium tomato juice
  • 2 teaspoons Worcestershire sauce
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon sweet basil
  • 1/4 teaspoon oregano
  • 3 drops Tabasco sauce

Directions

  1. Put all ingredients in a large saucepan. Bring to a boil over low heat. Pour the hot juice into mugs.
  2. Serve immediately.

Food Exchanges: 1 serving is free.

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