Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : 0-5G Low Carb Vegetables
Znew
Amount Measure Ingredient — Preparation Method
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4 cups radishes — sliced
2 tbsp bacon fat
1/2 salt
1/8 pepper
Fry radishes in fat for 15 minutes, stirring frequently. Season.
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Yield: makes about 3 cups (4 servings)
Source: The New Family Cookbook for People with Diabetes
INGREDIENTS
- 2 slices bacon, diced
- 1/2 cup finely chopped onion
- 2 cups sliced mushrooms (8 ounces)
- 1 pound fresh spinach leaves, well washed, stems removed
- 1/8 teaspoon freshly ground pepper
DIRECTIONS
Cook the bacon in a large non-stick skillet over medium heat
until crisp. Remove with a slotted spoon to a paper towel; set
aside.
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Try wrapping a small yam in aluminum foil and baking
in the oven until soft (approximately 30 minutes at 350 degrees F.)
Cut open and top with cinnamon. 1/3 cup of sweet potato/yam is
equal to one starch/bread exchange. 1 starch/bread exchange is
equal to 15 grams of carbohydrate and about 80 calories. If you
must top with brown sugar, Sweet N’ Low makes a suitable brown
sugar substitute.
INGREDIENTS
- 1/2 tablespoon paprika
- 1 teaspoon brown sugar
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon thyme
- 1/4 teaspoon rosemary
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- 2 large sweet potatoes
- 1/2 tablespoon olive oil
DIRECTIONS
Mom knew how to get us to eat our vegetables-she’d serve
this colorful blend of fresh zucchini, summer squash and
peppers! It’s tasty enough to please the whole family and
makes a wonderful potluck addition.
Uses less fat, sugar or salt. Includes Nutritional Analysis
and Diabetic Exchanges.
1 medium onion, thinly sliced
1 tablespoon olive or vegetable oil
5 medium zucchini, sliced
3 medium yellow summer squash, sliced
1 small sweet red or green pepper, julienned
1 garlic clove, minced
Salt and pepper to taste
Yield: 4 Servings
Source: "Light and Easy Diabetes Cuisine" by Betty Marks
INGREDIENTS
- 1/2 pound zucchini
- 1/2 pound yellow summer squash
- 1 garlic clove, minced
- 1 teaspoon dried leaf oregano
- 1/4 teaspoon pepper
- 1 teaspoon virgin olive oil
DIRECTIONS
Slice zucchini and squash in thin rounds. Mix with garlic,
oregano and pepper, and place in a steamer basket over boiling
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Submitted by: The South Beach Diet Online
Rated: 5 out of 5 by 40 members
Yields: 4 servings
"A great dish when you’re missing your pasta dinners."
INGREDIENTS:
1 pound spaghetti squash, halved lengthwise and seeded
1 tablespoon olive oil
1/2 medium red onion, thinly sliced
1/2 medium zucchini, cut into
1/2 inch dice
2 medium tomatoes, diced
1/8 teaspoon salt
1/8 teaspoon coarsely ground pepper
1/4 cup reduced-fat grated
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4 serving(s)/Serving size: 1/2 cup
Casserole
1 medium spaghetti squash
1 cup cold water
2 cups low-fat Swiss (or Gruyere) cheese, grated
2 Tbsp Three Pepper Butter
Three Pepper Butter
1 4-oz. stick unsalted butter
1 tsp black peppercorns
1 tsp red peppercorns
1 tsp Szechwan peppercorns
Three Pepper Butter
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Servings: 8
INGREDIENTS
3 pounds Swiss Chard (both red and green, or all of one
color), rinsed and drained
2 tablespoons extra-virgin olive oil
1-1/2 tablespoons minced or pressed garlic
6 chopped anchovies
3 tablespoons balsamic vinegar
Salt and pepper
DIRECTIONS
Trim stem ends of chard. Thinly slice stems crosswise up
to base of leaves; set slices aside. Reserve a few whole
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Exchanges
Serving Size: 3
1/2 tablespoon margarine
1/2 tablespoon oil
1 head Swiss chard
1 small onion — diced
1/2 tablespoon tamari soy sauce
Melt butter and mix with oil in skillet. Sauté onion on
low heat stirring frequently until golden brown and translucent;
about 15 minutes. Add chopped up chard and cover tightly to
let steam for 4 minutes in its own juices. Stir and drizzle
tamari evenly over top of chard. Stir and serve.