Side dishes
 | Mock Rice Pilaf - Yield: 4 servings 1 Rice recipe* * most is simply 1 cup rice to 2 cups liquid To which you use chicken or beef bouillion in the place of water to cook rice. Tasty and a real complement to the main course. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE; CAL: 70 Source: Sugar Free...Thats Me By Judith S. Majors Brought to you and yours by Nancy and OBrion and her Meal-Master By simplify3, published on Sep. 6 2007, 44  In Recipes |
| | Indian Carrot Salad - Yield: 8 servings 1 tb Corn oil 1/2 ts Garlic; minced 1 tb Lime juice 4 c Carrots; sliced + cooked 1/2 ts Cumin; ground 1/2 c Wheat sprouts or cooked 1/2 ts Cinnamon Wheat berries; for garnish 1/4 ts Salt Whisk oil and lime juice together in large bowl. Whisk in cumin, cinnamon, salt and grlic. Sir in carrot. Cover and refregerate until cold. Serve chilled, garnished with wheat sprouts. Food Exchanges per serving: 2 VEGETABLE EXCHANGES CHO: 10g; PRO: 1g; FAT: 2g; CAL: 61; Low-sodium diets: This recipe is suitable. Source: The Art of Cooking for the Diabetic by Mary Abbot Hess.,R.D.,M.S. and Matharine Middleton Brought to you and yours via Nancy OBrion and her Meal Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Gingered Carrot and Spinach Supreme (Shaahi Palak) - Yield: 6 servings 1/2 c Sliced scallions 1/2 c Vegetable stock 2 Garlic cloves; minced 1 ts Grated fresh gingerroot 1/2 ts Turmeric 1/2 ts Coriander powder 2 tb Olive oil 1/2 c Grated fresh coconut 3 c Coarsely grated carrots 1 1/4 c Frozen spinach 1 Celery rib; grated -- thawed and drained Saute scallions, garlic and turmeric in oil until scallions are soft. Add remaining ingredients, simmer for 10 minutes and serve. Per serving: 124 cal, 3 g prot, 80 mg sod, 13 g carb, 8 g fat, 0 mg chol, 78 mg calcium HINT: Substitute packaged shredded coconut for fresh Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen Mintzias By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Rosemary Roasted Potatoes - Yield: 4 servings 2 lb Potatoes; peeled and diced 2 ts Crushed rosemary; -into 1 chunks 1 ts Garlic; minced 3 tb Olive oil; 1/2 ts Salt 1 ts Paprika; Toss diced potatoes with olive oil, paprika, garlic and half the rosemary. Place potatoes on a heavy baking tray, sprinkle with remaining rosemary and 1/2 t salt. Roast at 400 deg F for 1 1/2 hours, turning often. Serve as garnish for roasts. Source: Houston Chronicle By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Giant Potato Pancake - Yield: 6 servings 1 1/2 lb Idaho potatoes; 1/4 ts Freshly ground pepper 1/4 c Onion; finely chopped 1 tb Margarine 1 ts Salt Pare potatoes with a vegetable peeler. Grate potatoes on medium grater into a large bowl. Add onion, salt, and pepper and mix lightly but well with a blending fork. Melt margarine in a 10-inch frying pan and rotate to coat bottom and sides of pan. Turn potatoes into pan; pat down and spread evenly. Cover pan tightly; turn heat low and let cook about 15 minutes or underside is browned. Take pan off heat temporarily. Put a 12-inch plate (or very large pie plate) unside down on top of potatoes and, with one hand handle of frying pan and the other hand guiding the plate, turn frying pan unside down, then lift off the pancake. This put the pancake back on the plate. Next, immediately slide pancake back into the frying pan, browned side up. Return to low heat. Do not cover. Let cook for another 15 minutes or until bottom is browned. To serve, cut evenly into 6 pie-shaped wedges. Food Exchanges per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE CHO: 16g; PRO: 2g; FAT: 6g; CAL: 124; Low-sodium diets: Omit salt. Use unsalted margarine. Source: The Art of Cooking for the Diabetic by Mary Abbot Hess, R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy OBrion and her Meal Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Pratie Cakes - Yield: 7 servings 2 c Potatoes; mashed (fresh or Ing board) -prefared from flakes) 1/4 ts Salt 1/2 c All-purpose flour; unsifted 2 tb Onion; finely chopped (reserve some 1 tb to flour- 2 tb Margarine; Turn mashed potatoes into a large bowl. Add flour, salt, and onion. Mix thoroughly with hands and fingers until completely mixed and smooth. Pat on a lightly floured board until 1/2 inch thick. Cut with a 3-inch cookie cutter. Place on a cookie sheet, cover lightly with waxed paper, and chill in refrigerator until just before cooking. To cook, use 1 tablespoon margarine at a time. Melt margarine in a large frying pan or stovetop griddle. Fry cakes over moderately hot heat, turning to brown on both sides. Serve immediately. Food exchange per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE CHO: 15g; PRO: 2g; FAT: 5g; CAL: 110 Low-sodium diets: Omit salt from original mashed potatoe mixture and from recipe. Certain Irish folk refer to potato cakes as praties. They are great! Mix and shape ahead, then chill them before cooking. Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy OBrion and her Meal Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Scalloped Potatoes - Yield: 5 servings 1 lb Potatoes; (about 3 md) 2 tb Margarine; 2 tb All-purpose flour 3 tb Onion; finely chopped 1/2 ts Salt Hot water 1/2 ts Freshly ground pepper; Preheat oven to 400 F degree. Prepare a 1 1/2 qt casserole with vegetable pan coating. Pare potatoes; slice potatoes crosswise in 1/8-inch slices: if potatoes are large, cut slices in half in half. Mix together flour, salt, and pepper. Place half of the potatoes in prepared casserole. Dot with half the margarine, sprinkle half the seasoned flour on top, then half the onion. Repeat with remaining potatoes, margarine, seasoned flour, and onion. Pour enogh hot water in, at one corner only, so that the water barley comes to the top of the potatoes. Cover and bake 50 minutes; then uncover and bake for another 25-30 minutes or until potatoes are browned and tender. Food Exchange per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE CHO: 17g; PRO: 2g; FAT: 5g; CAL 117; Low-sodium diets: Omit salt. Use unsalted margarine. Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy Obrion and her Meal Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Baked French Fries - Yield: 5 servings 2 lg Potatoes 1/2 ts Salt 1 tb Vegetable oil; 1/8 ts Paprika; Preheat oven to 450 F degree. Peel potatoes and cut into slices 4 inches long and 1/4 inch wide; place in a bowl of iced water to crisp. Just before cooking, turn onto paper towel and pat dry. Spread pieces in one layer of a shallow baking pan. Sprinkle with the vegetables oil. Shake pan to spread oil evenly over potatoes. Bake 30-40 minutes, turning frequently, until gold brown. Empty potatoes onto paper towels. Sprinkle with salt and paprika. Food Exchange per serving: 1 STARCH EXHANGE + 1/2 FAT EXCHANGE CHO: 15g; PRO: 2g; FAT: 3g; CAL: 93; Low-sodium diets: Omit salt. Use a seasoned salt substitute, if allowed by your doctor. Source: The Art of Cooking for the Diabetic by Mary Abbortt Hess,R.D.,M.S. Brought to you and your via Nancy Obrion and her Meal Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Orange Sweet Potatoes - Yield: 6 servings 4 md Sweet potatoes(approx 1 lb); 2 tb Brown sugar; 1/2 ts Orange peel; grated 1/4 ts Cinnamon; 1/2 c Orange juice; 2 ds Angostura bitters; Boil potatoes until tender. Remove skins. Mash pulp with a potato masher or electric mixer. Add remaining ingredients and whip until fluffy. Pace in a 1 quart ungreased casserole. Cover and bake at 350 degrees for approximately 30 minutes. NUTRIENT ANALYSIS: 95 Calories per serving Provided by EVMS (Eastern Virginia Medical School), Norfolk, Va and tasted by Dick Miale at Diabetes Holiday Food Fest at Chesapeake General Hospital, Chesapeake VA By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Bulgur Wheat + Vegetables - Yield: 4 servings 1 c Mushrooms; fresh sliced 1 ts Instant chicken bouillion 1 c Zucchini; sliced quartered Granules; 1 c Water 1/2 ts Basil; dried crushed 1/2 c Buglur Wheat; 1/4 ts Celery seed; 1/3 c Onion; chopped 1/4 ts Thyme or marjoram; crushed 1/3 c Carrots; chopped Dash of pepper 1/4 c Green pepper; chopped 1/2 c Tomato; chopped seeded 1 cl Garlic; minced -tomato In a medium saucepan combine mushrooms, zucchini, water, bulgur wheat, onion, green pepper, garlic, chicken bouillon granules, basil, celery seed thyme or marjoram, and pepper. Bring to a boiling, reduce heat; stir in chopped tomato. Let stand 5 minutes or till all the liquid is absorbed. Fluff the bulgur wheat mixture with a fork. Make 4 (3/4-cup servings). Food Exchange per servings: 1 STARCH/BREAD EXCHANGE + VEGETABLE EXCHANGE Source: Better Homes and Garden Diabetic Cookbook Brought to you and yours by Nancy OBrion via her Meal-Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Spanish Rice - Yield: 4 servings 2 c Rice cooked; 1 ts Salt; (if you must) 2 ts Green pepper; diced 1/2 ts Pepper; 1/2 Onion; chopped 1 c Tomato juice; 2 ts Pimento bits; 1 ts Worchestershire sauce; Mix all ingredients together and bake at 350F for 30 minutes or until heated through and bubbly. Fluff with fork before serving. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1/2 VEGETABLE EXCHANGE Source: Sugar Free....Thats Me by Judith S. Majors Brought to you and yours by Nancy OBrion and her Meal-Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Broccoli with Lemon Sauce - Yield: 4 servings 1 lg Bunch broccoli; -Sugar Free lemon-line soda; 1 tb Lemon Juice; Sub. sweetener to equal 1 ts (I use apple cider vinegar) (if desired) 1 tb Water OR Clean and trim boroccoli. Cut stalks and floweretes into about 3 inch trees. Simmer gently about 12 minutes covered with water. ( I prefer to steam). Drain. Mix lemon juice, liquid, and sweetener. Trickle over broccoli. Heat the lemon mixture to keep the vegetable warm. Food Exhange per serving: 1 VEGETABLE EXCHANGE Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy OBrion and her Meal Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Lemon Carrots - Yield: 6 servings 3 c Carrots; sliced 2 ts Lemon juice; 3/4 c Water 1 tb Parsely; fresh chopped 1/2 c Salt 2 tb Butter or Margarine; 1/2 ts Lemon peel; freshly grated Dash of liquid sweetner; Wash and peel carrots and slice in 1/4 rounds. Bring water to boil in saucepan, add carrots and salt. Cook until tender (10 to 15 minutes) covered. Drain. In saucepan add remaining INGREDIENTS until butter is melted. Toss like a salad to coat all carrots. Serve hot. Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE; CAL: 70 Source: Sugar Free...Thats Me by Judith S. Majors Brought to you and yours by Nancy OBrion and her Meal-Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Irish Vegetables - Yield: 5 servings 1 Bay leaf; 1/2 c Cauliflowerets; 1 c Water 1/4 c Piniento; chopped 2 tb Wine vinegar; Salt to TASTE(very little 1/2 c Corn; -for me 1/2 c Broccoli flowerets; Fresh ground pepper; 1/2 c Carrot; eCombine bay leaf, water, wine vinegar in medium saucepan. Bring to a boil; add vegetables. Simmer(steam for me) until vegetables are tender. If you MUST simmer, drain, remove bay leaf. Add salt and pepper Food Exchange per serving: 1 VEGETABLE EXCHANGE (IN THE BOOK, IT SAID 1 STARCH/BREAD EXCHANGE CAL: 51 The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you and yours via Nancy OBrion and her Meal-Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Potato Dumplings - Yield: 3 servings 1 sm Cooked potato; Salt to taste; 1 Egg; Ground fresh pepper; 2 tb Flour; With a fork, break up and mash the potato. Combine with the remaining ingredients. Beat until light and fluffy. Drop by tablespoonfuls on top of boiling salted water or beef broth. Boil for 5 minutes or until dumplings rise to surface. Good with Sauerbraten. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 MEAT EXCHANGE CAL: 140 Makes 3 to 4 dumplings Source: The Complete Diabetic by Mary Jane Finsand Brought to you and yours via Nancy OBrion and Meal-Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Abcs of Vegetables - Yield: 8 servings 1 c Asparapus pieces; -condensed 1 c Broccoli flowerets; 2 tb Onions; finely chopped 1 c Carrots; 1 ts Thyme 1 c Spinach; 1/2 c Water Vegetable cooking spary Salt to taste 11 oz Can cream of mushroom soup Pepper; ground fresh Layer asparagus, brocoli, carrots, and spinach in a baking dish covered with vegetable cooking spray. Blend remaining ingredients. Pour over vetables. Cover. Bake at 350F for 30 to 40 minutes, or until vegetables are tender. Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2 STARCH/BREAD EXCHANGE + 1/2 FAT EXCHANGE; CAL: 42 Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you and yours via Nancy OBrion and her Meal-Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Spinach with Onions - Yield: 1 servings 2 lb Fresh spinach; ds Each nutmeg, thyme, salt 2 tb Margarine; ds Freash ground pepper; 1/2 c Onion; Rinse spinach thoroughly; place in to top of double boiler and heat until wilted. Drain and chop coarsely. Melt margarine in skillet; add onion. Saute over high heat until onion is brown on the edges. Add sersonings. Stir to blend. Add and toss to blend. Food Exchange per serving: 1/2 VEGETABLE EXCHANGE + 1/2 FAT EXCHANGE CAL: 37 Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you and yours via Nancy OBrion and her Meal-Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Corn Pudding - Yield: 6 servings 16 oz Can of corn; 1 ts Sugar replacement; 1 Egg; 3/4 c Milk; 1 ts Pimiento; Chopped Salt to taste; 1 ts Green pepper; Fresh ground pepper; 1 ts Margarine; Vegetable cooking spray; Combine all ingredients, except vegetable cooking spray. Pour into baking dish coated with vegetable cooking spray. Bake at 325F for 35 to 40 minutes, or until firm. Food Exchange per serving: 1 STRACH/BREAD EXCHANGE + 1 FAT EXCHANGE CAL: 55 Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you and yours via Nancy OBrion and her Meal-Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Marinated Cucumber - Yield: 6 servings 2 To 3 Cucumbers; large 1/8 ts Fresh ground pepper 1 ts Salt ( I also add a little fresh 1 ts Sugar replacement; Garlic to this) 1/4 c Vinegar Score cucumbers with tines of fork. Cut into very thin slices. Sprinkle with salt. Chill 2 hours; drain well. Sprinkle with sugar replacement; add vinegar and pepper. Marinate 30 minetes or more before serving. Food Exchange per serving: NEGLIGIBLE CAL: NEGLIGIBLE Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you and yours via Nancy OBrion and her Meal-Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Jackstraw Salad - Yield: 4 servings 1 md Red apple(about 4 oz) 1/4 c Onion; rings sliced thinly 1/2 c Green pepper strips; 1/3 c Poppy Seed Dressing; 1/2 c Celery sticks; Crisp lettuce leaves; 3/4 c Cabbage; shredded Remove core and stem of apple; leave skin on. Cut apple crosswise into 1/4 rings; cut each ring into thin stick about 1/8 inch wide. Combine all ingredients except lettuce in a large bowl and toss lightly to mix Poppy Seed Dressing throughly. Serve on crisp lettuce. Servings was 4, but I changed it to 8 servings. Food Exchange per serving: 1 VETGETABLE EXCHANGE CAL: 39 CHO: 9g; PRO: 1g; FAT: 1g; Low-sodium diets: Omit salt in dressing reicpe. Source: The Art of Cooking for the Diabetic by Mary Abbot Hess,R.D., M.S. and Katharine Middleton Brought to you and yours via Nancy Obrion and Meal-Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Confetti Bean Salad - Yield: 6 servings 16 oz Mixed cut green + wax beans; 1/4 c Onion; chopped (1 can) 2 tb Pimiento; chopped 1/2 c Cider vinegar; Sugar substitute equivalent; 1 tb Mixed pickling spices; -to 5 teaspoons sugar 1/4 c Celery; finely chopped Crisp lettuce leaves; 1/4 c Green pepper; chopped Drain beans, saving liquid. Combine this liquid with vinegar in a saucepan. Add mixed pickling qpice, either loose or in a small cheesecloth bag. Bring to a boil, cover, reduce heat to low, and simmer gently for 10 minutes. Meanwhile, mix all the vegetables in a bowl. Remove liquid from heat; add sweetener and stir until dissolved. Pour over vegetables and remove spice bag or loose spices. Chill several hours, stirring occasionaly. Drain before serving on crisp lettuce. Food Exchange per serving: 1 VEGETABLE EXCHANGE CHO: 7g; PRO: 1g; FAT: 0; CAL: 28 SOURCE: The Art of Cooking For the Diabetic by Mary Abbott Hess,R.D., M.S. and Katharine Middleton Brought to you and yours via Nancy OBrion and her Meal-Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Hash Brown Potatoes By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Bell Pepper Salad By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Carrot + Zucchini Julienne By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Parsley Potatoes By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Spaghetti Squash By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Broccoli + Pine Nuts By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Nutty Brussels Sprouts By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Rutabaga Puree By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Asparagus and Pimento By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Bean Sprouts + Green Onions By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Bok Choy By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Buttercup Squash By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Garlic Cauliflower By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Gingered Carrots By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Chile Corn + Peppers By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Spicy Collard Greens By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Walnut Barley By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Braised Endive By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Buckwheat Groats By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Sliced Beet Salad By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Hearts of Palm Salad By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Red Cabbage Ii By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Asparagus with Mushrooms and Fresh Coriander By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Oven-Roasted Potatoes and Onions By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Sweet-And-Sour Green Beans By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Sweet and Sour Cucumber Salad By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Teriyaki Potatoes (Microwave) By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Skillet Okra By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Marinated Cucumber Salad By simplify3, published on Aug. 31 2007, 44 In Recipes |
