SPINACH AND ONION SAUTE

SPINACH AND ONION SAUTE

Yield: 4 servings
Source: The Complete Diabetes Prevention Plan


INGREDIENTS

- 2 tablespoons reduced-fat margarine or light butter
- 1 medium yellow onion, very thinly sliced
- 1/4 teaspoon dried thyme
- 10 ounce package prewashed baby spinach (about 10 cups)

DIRECTIONS

Place the margarine or butter in a large, deep, nonstick
skillet. Add the onion and thyme and place over medium heat.
Cover and cook for several minutes, until the onions are soft.

Add the spinach, and toss gently over medium-high heat for
a couple of minutes, just until the spinach is wilted. Serve hot.

Nutritional Information Per Serving (2/3 cup per serving):
Calories: 48, Carbohydrate: 5 g, Cholesterol: 0 mg,
Fat: 2.8 g, Fat: 0.8 g, Fiber: 2.3 g,
Protein: 2.3 g, Sodium: 106 mg, Calcium: 75 mg
Diabetic Exchanges: 1 Vegetable, 1/2 Fat

Three Sisters Corn Casserole

Three Sisters Corn Casserole

1 pound frozen whole kernel corn
1 pound frozen green beans
4 cups summer squash, diced (about 1 pound)
1 pint fat free sour cream
1/2 Cup egg substitute, beaten
4 tablespoons margarine, melted ( I use Earth Balance Spread-non-dairy, non-soy)
1 cup yellow cornmeal
1/2 cup Jalapeno peppers, diced
1/2 cup reduced fat Montery Jack cheese, diced
Vegetable oil spray

In a large mixing bowl, mix sour cream and egg substitute together. Add remaining ingredients and mix well. Coat a baking pan or casserole dish with vegetable oil spray and fill with mixture. Bake at 350 degrees Fahrenheit for 45 minutes until golden brown.

Yield: l0 (1 cup) servings
Nutrition per serving: calories 203, percent calories from fat 29%, sodium 402 mg, cholesterol 3 mg

http://www.manataka.org/page175.html#Three%20Sisters%20Corn%20Casserole

Green Beans with Bacon & Carmelized Onions

Ingredients:

1 pound fresh green beans (thin or thick, whatever kind you can get)
1/2 pound bacon, diced (or more if you wish)
1 large sweet onion, diced
2 T butter
1 T balsamic vinegar (you could substitute apple cider vinegar or wine vinegar)
sea salt & pepper

Preparation:

Cook bacon until almost crisp in a cast iron skillet large enough to hold the whole side dish. Pour out most of the bacon fat (leave enough to lightly coat entire bottom of pan) and reserve it in a mason jar. Add the butter to the pan with the reserved bacon fat, and add the onion. Saute the onion for about 15 minutes or more until it golden brown and caramelized. When the onions are nearly done, add the 2 T of balsamic vinegar and deglaze the pan.

While the onions are cooking, steam the green beans until barely cooked (should still be crisp and not limp – if you’re using very thin green beans you may be able to skip this step and just add the beans to the pan directly). Add the green beans to the cast iron skillet, along with the reserved bacon pieces. Cook all ingredients together for about 5 minutes, until the green beans are completely cooked. Every bean should be lightly coated with the fat (no dry spots). Add more reserved fat if needed.

If the recipe seems dry at any time, add a few teaspoons of the reserved bacon fat.

Taste and season with sea salt and pepper. You may not need any salt at all depending on the amount and saltiness of your bacon.

Clean Eating Green Bean Casserole

Here's the recipe that's in the Fresh Market holiday recipe book. I'm sure you can use it as a base and do something wonderful with it. I'm sure it isn't necessary to use the fancy schmancy onions and mushrooms too.

2 1/2lbs french beans, ...with stems snapped off.
2 TBSP butter
5 cipollini onions, thinly sliced (I'll use regular onions)
2 tsp Hungarian Paprika
pinch of cayenne pepper
1/2 tsp ground pepper
1/2 tsp salt
1/2 Chanterelle mushrooms, rinced and coursely chopped
8 oz baby Portabella mushrooms, sliced (I will just use canned and brown them)
4 TBSP flour (gluten free)
2 Cups Chicken Stock
1/2 c. Greek yogurt
1 TBSP fresh lemon juice
2 (4oz) packs Lars crispy onions

Directions in a nutshell:

blanch beans, rinse in cold water, cut in half, set aside
melt butter, add onions and mushrooms, sautee 5 mins. Add paprika, cayenne, S&P, mix. Gradually add in flour, then chicken stock and simmer 5-8 mins. Stir in creme fraiche, lemon juice and beans. Simmer 8 mins. Transfer to baking dish & bake at 400* for 20 mins. Remove from oven and top with crispy onions, if desired.

Slow Cooked Spaghetti Squash 6-8 hours

Slow Cooked Spaghetti Squash

Easy to do, diabetic-friendly, and delicious. This flexible recipe can
be a light main course or a side dish.

Recipe By: Pete & Peggy Romfh
Serving Size: 4
Cuisine: American
Main Ingredient: Squash
Categories: Low Sugar, Diabetic, Atkins-Friendly, Low Carb, Kid
Friendly, Slow cook, Simple - Easy, Vegetables, Side Dish, Main Dish

-= Ingredients =-
1 large Spaghetti Squash ; - about 2 lbs
14 ounces Tomato, crushed ; - 1 can (low salt)
4 cloves Garlic ; - crushed
1 teaspoon Oregano ; - to taste
1 teaspoon Splenda ; - to taste
1 pinch Red pepper flakes
1/2 pound Italian Sausage ; - fried, drained, & crumbled
1/4 cup Parmesan cheese ; - grated
1 bunch Parsley

-= Instructions =-
Split the squash in half lengthwise. Clean out the seeds and center
pulp.  Use a fork to punch some holes in the flesh without going all
the way through the skin.  Place both halves in a slow cooker or
crockpot.

Mix together the tomatoes, garlic, oregano, Splenda, pepper flakes,
and sausage. Fill each squash half with this mixture. You can also use
your favorite Marinara sauce from the can or jar if you want to save
time.

Place the cover on the pot and cook. It takes about 6-8 hours on low
or 4-6 hours on high. Cook until squash is very tender all the way
through.

Scrape out the cooked squash with a large fork. The fibrous flesh will
come out in spaghetti-like strands already coated with the delicious
sauce. Garnish each serving with some parmesan and parsley.

Serve as a main course or side dish as you desire.

For a vegetarian version omit the sausage and add some mushrooms.

Each (app 1½ cup) serving contains an estimated:
Cals: 340, FatCals: 140, TotFat: 16g
SatFat: 7g, PolyFat: 2g, MonoFat: 7g
Chol: 54mg, Na: 673mg, K: 750mg
TotCarbs: 25g, Fiber: 5g, Sugars: 6g
NetCarbs: 20g, Protein: 20g

Creamy Peas with Ham & Onion

Recipe

Creamy Peas with Ham and Onion

Serves 4 to 6

Because the cream is reduced to the proper consistency before the peas are added to the pan, the peas should be cooked with the cover on. The ham and onion add plenty of sweetness, so this recipe doesn’t require any sugar.

2	tablespoons unsalted butter
6	ounces ham steak , cut into 1/2-inch pieces
1	red onion , halved and sliced thin
2/3	cup heavy cream
1	tablespoon chopped fresh tarragon leaves or parsley
1	pound frozen peas , not thawed

1. Melt butter in large skillet over medium-high heat. Add ham and cook until browned, about 5 minutes. Add onion and cook until soft and beginning to brown, about 5 minutes.

2. Add cream, tarragon, and salt and pepper to taste. Bring to simmer and cook until cream just begins to thicken, about 3 minutes. Stir in peas, cover, and cook until tender, about 5 minutes. Adjust seasonings with salt and pepper and serve.

Sugar Snap Salad

SUGAR SNAP SALAD

Yield: 4 servings (3/4 cup each)
Source: "The Eating Well Diabetes Cookbook"
Info: http://diabeticgourmet.com/book_archive/details/87.shtml

INGREDIENTS

- 3 cups sugar snap peas (8 ounces), trimmed
- 2 tablespoons white-wine vinegar
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon freshly ground pepper
- 1 bunch scallions, trimmed and thinly sliced on the diagonal
- 1/2 large red bell pepper, cut into 1-1/2-inch-long slivers


DIRECTIONS

Cook peas in lightly salted boiling water in a medium
saucepan until tender-crisp, 2 to 3 minutes. Drain and
rinse under cold running water.

Whisk vinegar, oil, salt and pepper in a large bowl.
Add scallions, bell pepper and the peas; toss to coat.
Serve within 1 hour.

Nutritional Information Per Serving (3/4 cup each):
Calories: 104, Fat: 7 g, Cholesterol: 0 mg, Carbohydrate: 9 g,
Protein: 2 g, Fiber: 3 g, Sodium: 153 mg
Diabetic Exchanges: 2 Vegetable, 1-1/2 Fat

Parmesan Butternut Squash Gratin

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Nutrition Facts

Reviews

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Nutrition Facts
Serving Size 1 (213g) Recipe makes 6 servings The following items or measurements are not included below: 1/8 teaspoon pepper
Calories 197
Calories from Fat 87		(44%)
Amount Per Serving		%DV
	Total Fat 9.7g	14%
	Saturated Fat 5.9g	29%
	Monounsaturated Fat 2.5g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 25mg		8%
Sodium 278mg		11%
Potassium 704mg		20%
Total Carbohydrate 26.2g		8%
	Dietary Fiber 4.1g	16%
	Sugars 4.5g
Protein 4.9g		9%
Vitamin A 20624mcg		412%
Vitamin B6 0.3mg		15%
Vitamin B12 0.2mcg		2%
Vitamin C 43mg		72%
Vitamin E 0mcg		0%
Calcium 168mg		16%
Iron 1mg		9%

Parmesan Butternut Squash Gratin Recipe

From Betty Crocker's 2007 Thanksgiving publication.

Recipe can be made 24 hours ahead of time - stopping after step 4. I made this for Thanksgiving dinner this year and it got rave reviews - even from my carnivorous husband. My squash was big so I made extra topping and used a couple extra Tablespoons butter for drizzling.

by Nanners

1¼ hours | 25 min prep

SERVES 6

• 1 (2 1/2 lb) butternut squash
• 1/4 cup butter
• 2 large garlic cloves, minced
• 1/4 cup panko
• 1/3 cup grated parmesan cheese
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 cup chopped fresh parsley

1. Heat oven to 375 and spray a 9x13 baking dish with cooking spray. Peel, halve lengthwise and seed squash. Cut into 1/2 inch thick slices. Arrange with slices overlapping slightly in bottom of baking dish.
2. Melt butter in saucepan over medium heat. Reduce heat to low. Add garlic and cook 2-3 minutes stirring frequently - do not let garlic or butter brown.
3. In a small bowl, mix bread crumbs, cheese and 1 T. of the butter-garlic mixture.
4. Brush squash slices with remaining butter-garlic mixture. Sprinkle with salt, pepper and bread crumb mixture.
5. Bake, uncovered, 30-40 minutes or until squash is tender when pierced with fork. Increase oven temperature to 425 and bake 5-10 minutes longer until browned.
6. Sprinkle with parsley.

Apricot Glazed Asparagus

Apricot Glazed Asparagus
The apricot gives the Asian inspired sauce a nice sweetness.

1 lb of asparagus, trimmed
2 TBSP apricot preserves (Can use sugar free)
1 TBSP low-sodium soy sauce
1 tsp minced garlic
pinch kosher salt

Mix preserves, soy sauce, garlic & salt together. Pour over asparagus and toss to coat.

Bake at 400F for 10 minutes on a foil-lined cookie sheet sprayed with cooking spray.

Healthified Creamed Corn

From eatbetteramerica.

Prep Time:15 min

Start to Finish:15 min

makes:8 servings (about 1/2 cup each)

1	cup water
2	bags (12 oz each) Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
1	medium red bell pepper, chopped (1 cup)
4	oz (half of 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), cut into small cubes
1/4	cup fat-free half-and-half
1/2	teaspoon salt
1/4	teaspoon pepper
2	tablespoons grated Parmesan cheese
2	medium green onions, sliced (2 tablespoons)

1.	In 3-quart saucepan, heat water to boiling. Add corn and bell pepper. Cover; reduce heat to medium. Cook 6 to 8 minutes, stirring occasionally, until vegetables are tender. Drain; return to saucepan.
2.	Stir in all remaining ingredients except green onions. Cover; cook over medium-low heat, stirring frequently, until heated and mixture is well blended. Spoon into serving dish; sprinkle with green onions.

Nutritional Information

1 Serving: Calories 130 (Calories from Fat 40); Total Fat 4 1/2g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 15mg; Sodium 240mg; Total Carbohydrate 18g (Dietary Fiber 2g, Sugars 4g); Protein 4g % Daily Value*: Vitamin A 20%; Vitamin C 25%; Calcium 4%; Iron 4% Exchanges: 1 Starch; 0 Other Carbohydrate; 1/2 Vegetable; 1/2 Fat Carbohydrate Choices: 1 MyPyramid Servings: 1/2 c Dairy, 1/2 c Vegetables
*% Daily Values are based on a 2,000 calorie diet.

Crockpot German Potato Salad 5-6 hours

Crockery Pot German Potato Salad

SOURCE: http://www.50plusfriends.com/cookbook/crockpot/gmnpotsal.html

2		potatoes, sliced
1/2	c.	onions, chopped
1/2	c.	celery sliced
1/4	c.	green peppers, diced
1/4	c.	vinegar
1/4	c.	oil
		chopped parsley
		sliced bacon, cooked and crumbled

Combine all ingredients except parsley and bacon. Add salt and pepper to taste. Stir and cook for 5-6 hours in Crockery Pot. Add sugar if needed. Garnish with bacon and parsley.

Crockpot Cheesy Potatoes 8-9 low

Cheese and Potato Casserole

From the Kitchen of: Gramaw

2	lb.	frozen hashed brown potatoes (partly thawed)
2	cans	cheddar cheese soup (10 oz. each)
1	can	evaporated milk, undiluted (13 oz.)
1	can	french onion rings
		salt and pepper

Combine frozen vegetables, soup, milk, and half the onion rings. Pour into greased crockpot. Add salt and pepper to taste. Cover and cook on low 8 - 9 hours (high 4 hours). Sprinkle remaining onion rings over top before serving.

SOURCE: http://www.50plusfriends.com/cookbook/crockpot/cheesepot.html

Indian-Spiced Potatoes and Spinach

SOURCE: The Sugar Solution

2 medium russet potatoes, scrubbed and cut into ½" chunks
2 tablespoons canola oil
3 large cloves garlic, minced
1 medium onion, chopped
1¾ teaspoons ground cumin
¾ teaspoon ground coriander
½ teaspoon ground turmeric
¼ teaspoon ground ginger
¼ teaspoon salt
¼ teaspoon ground black pepper
? teaspoon ground cinnamon
2 cups frozen cut leaf spinach (from a bag)
2-4 tablespoons water
½ cup (4 ounces) fat-free plain yogurt

Place a steamer basket in a large saucepan with ½ inch of water. Place the potatoes in the steamer and bring to a boil over high heat. Reduce the heat to medium, cover, and cook for 20 minutes, or until the potatoes are very tender. Drain the potatoes and transfer to a bowl. Cover to keep warm. Dry the saucepan.

Heat the oil in the saucepan over medium heat. Add the garlic and onion and cook, stirring frequently, for 5 minutes, or until soft. Add the cumin, coriander, turmeric, ginger, salt, pepper, and cinnamon. Cook, stirring, for 30 seconds.

Add the potatoes and cook, stirring frequently, for 5 minutes, or until crisp and golden. Add the spinach and 2 tablespoons of the water. Cover and cook, tossing gently (add additional water 1 tablespoon at a time, if needed), for 5 minutes, or until heated through.

Place in a serving bowl. Spoon the yogurt on top and serve hot.

Makes 4 servings

Per serving: 195 calories, 8 g protein, 24 g carbohydrates, 7 g fat, 1 mg cholesterol, 350 mg sodium, 6 g dietary fiber
Diet Exchanges: 1 vegetable, 1 bread, 1 meat, 1 fat
Carb Choices: 1½

Creamy Orzo with Peppers

* Exported from MasterCook *

                        Creamy Orzo with Peppers

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Pasta                           Side dish
               Sugar Busters

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 1                cup  orzo
    1/2           cup  roasted red pepper -- diced
 4             ounces  green chiles -- canned
 1                cup  sour cream -- light preferred
 1                cup  shredded mozzarella cheese

1. Preheat oven to 450 degrees.

2. Cook orzo in a pot salted boiling water until tender, about 8 - 10
minutes. Drain.

3. Meanwhile stir together the red peppers, green chilies and sour
cream.
Add orzo and stir well. Stir in mozzarella cheese quickly.

4. Place orzo in a shallow greased baking dish. Bake in oven until hot
and
beginning to turn golden, about 10 - 15 minutes.

Source:
 "http://www.bzz1.com/naturalhealthdoc/?page=page3"

                                   - - - - - - - - - - - - - - - - - -
-

Per Serving: 254 Calories; 13g Fat (46.5%
calories from fat); 9g Protein; 25g Carbohydrate; 1g Dietary Fiber;
34mg
Cholesterol; 102mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1/2 Lean
Meat;
1/2 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0

Just Plain Good Green Bean Bake

This is always a family favorite in my family, this is very much like our
traditional one, but I omit the cheese cause my family never had cheese
in it, and double the durkee onions were the same
calories as the cheese used in this, so it may increase the fat slightly,
but doesn't increase the calories, and double the green beans I also add a
jar of mushrooms. This helps it go further with less calories. No one
minds more veggies and less sauce in my family. I also put all the durkee
onions in the casserole, that way again it's more bang in
my opinion for your calorie buck seeing it and feeling more crunchies.


Just Plain Good Green Bean Bake
JoAnna M. Lund

At our family gatherings, this is always the first dish to be completely
gobbled down and gone! It must be those tangy, crunchy onion-y bits, or
maybe it's the creamy, cheesy sauce that envelops Cliff's favorite
veggie....Did you think you'd never again taste those yummy
onions-in-a-can because you've chosen to get healthy? Well, I believe in
enjoying what you love in moderation, so go for it!
Serves 6
*freezes well

1 (10 3/4-ounce) can Healthy Request Cream of Mushroom Soup
2 tablespoons Land O Lakes no-fat sour cream
1/2 teaspoon Worcestershire sauce
1/2 cup + 1 tablespoon (2 1/4 ounes) shredded Kraft reduced-fat Chedder
cheese (I omit-again for the more traditional flavor)
3/4 cup (2 1/8 ounces) coursely crushed Durkee's onion rings * (I double this and omit the cheese)
4 cups (two 16-ounce cans) cut green beans, rinsed and drained (I double this)
1/2 cup finely chopped onion (I leave these out for a more traditional flavor)

Preheat oven to 350 degrees. Spray an 8-by-8-inch baking dish with
butter-flavored cooking spray. In a large bowl, combine mushroom soup,
sour cream, and Worcestshire sauce. Stir in Chedder cheese and 1/4 cup
crushed onion rings. Add green beans and chopped onion. Mix well to
combine. Spread mixture into prepared baking dish. Evenly sprinkle
remained 1/2 cup crushed onion rings over top. Bake for 30 to 35 minutes.
Place baking dish on wire rack and let set for 5 minutes. Divide into 6
servings.

Each serving equals:
HE: 1 1/2 Vegetable, 1/2 Bread, 1/2 Protein, 1/4 Slider, 13 Optional
Calories
**********************************************************
95 Calories, 3gm Fat, 5gm Protein, 12gm Carbohydrate,
265mg Sodium, 187mg Calcium, 2gm Fiber
**********************************************************
DIABETIC: 1 1/2 Vegetable, 1/2 Starch, 1/2 Fat

"Cooking Healthy Across America, pg. 326"
**********************************************************

Sage Stuffing Bake

For this I use light bread that I toast, so I get twice as much for the
same amount of calories. I always at least double the recipe.

Sage Stuffing Bake
JoAnna M. Lund

Who says we can't enjoy stuffing with out the guilt. This virtually
fat-free version has all the flavor of traditional stuffing.
Serves 8

1/2 cup finely chopped celery
1/2 cup finely chopped onion
1 teaspoon dried sage
1/8 teaspoon black pepper
4 cups (6-ounces) unseasoned whole wheat and white dry bread crumbs
2 cups (one 16-ounce can) Healthy Request Chicken Broth

Preheat oven to 350 degrees. Spray and 8-by-8 inch baking dish with
butter-flavored cooking spray. In a large skillet sprayed with
butter-flavored cooking spray, saure celery and onion for 6 to 8 minutes
or just until vegetables are tender. Add sage, black pepper and bread
cubes. Mix well to combine. Gradually stir chicken broth into bread
cubes. Toss gently to evenly moisten. Place stuffing into prepared baking
dish. Cover and bake for 40 to 45 minutes. Divide into 8 servings.

HINT: Pepperidge Farm bread crubes work great.

Each serving equals:
HE 1 Bread, 1/4 Vegetable, 4 Optional Calories
*************************************************************
101 Calories, 1gm Fat, 4gm Protein,
19gm Carbohydrate, 380mg Sodium,
5mg Calcium, 1 gm Fiber
*************************************************************
Diabetic: 1 Starch

"Best of Healthy Exchanges Food Newsletter Cookbook pg. 174"
*************************************************************

Carrots Supreme

JoAnna M. Lund


Serves 4 (scant 1 cup)

List of Ingredients

• 4 cups sliced carrots
  
• 1/2 cup diced onion
  
• 2 tablespoons Hormel Bacon Bits
  
• 1/4 teaspoon black pepper
  
• 2 tablespoons Cary's sugar-free maple syrup
  

Instructions

1. In a medium sauce pan, cook carrots in boiling water until tender, about 10 minutes. Meanwhile in a large saucepan sprayed with butter-flavored cooking spray, saute onion until temder, about 5 minutes. Stir in Bacon Bits and black pepper. Drain carrots and return to saucepan. Mash well with potato masher or electric mixer. Stir in maple syrup. Add carrots to onion mixture. Mix well to combine. Continue cooking until heated through. Serve at once.
   

Final Comments

Each serving equals:
HE: 2 1/3 Vegetable, 18 Optional Calories
**********************************************************
81 Calories, 1gm Fat, 3gm Protein,
15gm Carbohydrate, 117mg Sodium, 3gm Fiber
**********************************************************
DIABETIC: 2 Vegetable

"Healthy Exchanges Food Newsletter, October 1995, pg. 12"

Save The Day Stuffing

Save-the-Day Stuffing
SOURCE: hungrygirl



We loooove this swap, especially since we can't resist the usual carb-laden,
high-cal version. Most of the credit goes to using low-calorie bread. (We
heart Sara Lee's Delightful bread BIGTIME.) "Save the day" indeed!

HG Tip! Zazzle up your stuffing by adding any of the following to it before
baking: an ounce of raisins, 1 medium-sized pear (chopped), 2 tablespoons
of sliced almonds, an ounce of sweetened dried cranberries, or 1 medium-
sized Granny Smith apple (chopped). Each one adds less than 20 calories to
each serving!

Ingredients:
6 slices light bread (40 - 45 calories each with around 2g fiber per slice)
1 cup chopped onion
1 cup chopped celery
1 cup chopped mushrooms
1 cup fat-free chicken or vegetable broth, room temperature
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
2 cloves garlic, finely chopped
salt, pepper, rosemary, thyme, to taste

Directions:
For best results, leave bread uncovered at room temperature for a night or
two, until slightly stale. Otherwise, begin by lightly toasting bread.

Preheat oven to 350 degrees.

Cut bread into 1/2-inch cubes. Spray a medium baking dish with nonstick
spray, and place bread cubes evenly along the bottom of the dish.

In a medium pot, combine broth, celery, and onion. Cook for 8 minutes over
medium heat.

Remove pot from heat, and add mushrooms and garlic. Season mixture to
taste with salt, pepper, rosemary and thyme. Let cool for several minutes.

Add egg substitute and butter to veggie/broth mixture and stir. Pour mixture
into the baking pan, evenly covering bread cubes. Mix gently with a fork.
Bread cubes should be moist, but not saturated (if necessary, add 1 - 2 tbsp.
water, and then mix again).

Cover with foil, and cook dish in the oven for 20 minutes.

Remove foil, and fluff and rearrange stuffing. Return dish to oven
(uncovered), and cook for an additional 15 minutes.

MAKES 5 SERVINGS

PER SERVING (1 cup): 89 calories, 1.5g fat, 275mg sodium, 17g carbs, 4g
fiber, 4g sugars, 5g protein -- POINTS® value 1*

Stewart's Potato Salad With Bell Peppers

This is absolutely the best potato salad I've ever had-enjoy!

Stewart’s Potato Salad with Bell Peppers

Ronni Lundy, Butterbeans to Blackberries

5 large Idaho potatoes

1 small onion finely chopped

1/2 cup finely chopped celery

1 small green pepper, seeded, stemmed, and finely chopped

2 ounces chopped pimento

3 hard boiled eggs, chopped

1 cup homemade mayonnaise

1/3 cup juice from pickle relish or sweet pickles

1 teaspoon lemon juice

salt

freshly ground pepper

• Boil the potato until tender. Let them cool, then peel and dice them into cubes about the size of a bouillon cube.
• Put them into a large mixing bold and add the onion, celery, bell pepper, pimento, and eggs.
• Toss lightly to distribute evenly.
• Mix the mayonnaise, relish juice and lemon juice till well blended, then add it to the bowl and mix well.
• Salt and pepper to taste.

For the full Stewart’s experience serve on chilled plates covered with ice berg lettuce and garnished with a lemon wedge. Pass crisp saltine crackers on the side.

Confetti Rice

* Exported from MasterCook *

Confetti Rice

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Diabetic Rice
Side Dishes Cheese

Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------ --------- --------- --
1 tbsp Virgin olive oil --
1 small Onion -- chopped
3/4 c Brown basmati rice --
-soaked 2 hours
1/4 c Dry white wine --
1/4 tsp Dried leaf thyme -- crushed
1/8 tsp Pepper
2 c Chicken broth Or
Vegetable stock
1/2 c Dice red bell pepper
1/2 c. frozen peas
2 tbsp Grated Parmesan cheese

In a medium-size non-stick saucepan, heat oil, heat oil and saute
onion until softened. Rinse and drain rice. Add to saucepan and
brown. Add wine, thyme, pepper and broth, bring to a boil. Reduce
heat, cover and simmer 15 to 20 minutes until rice. Add peas and
bell pepper. Cook, stirring occasionally, until all liquid is
absorbed, about 5 minutes. Garnish with cheese and serve.

Food Exchange per serving: 2 STARCH/BREAD EXCHANGES + 1/2 FAT
EXCHANGE CAL: 192; CHO: 1mg; CAR: 34g; PRO: 5g; SOD: 59mg; FAT: 3g;

Souce: Light & Easy Diabetes Cuisine by Betty Marks