Vegetables
 | How fruits and vegetables benefit a person? - Eating fruits and vegetables plays an important role in keeping person healthy. Fruits and vegetables are not heavy foods products and are also very low in calories. » By Wilson Martin, created on May 23 2014 In Press Releases and Company Profiles |
| | Salmonella protein beneficial for immunity system.
- The medical experts further explain that the bacterial microbes of salmonella form the pivotal cause for the occurrence of food borne disorders in people. » By Andy Decosta, created on Jan. 25 2014 In Press Releases and Company Profiles |
| | Consumption of fruits and vegetables help in reducing the risk of bladder cancer - Fruits and vegetables contain phytochemicals, several nutrients, as well as antioxidants which potentially guard from cancer. » By John Anderson, created on Sep. 18 2013 In Press Releases and Company Profiles |
| | Fruits & vegetables lower cancer of bladder tract. - Across the globe, there have been approximately 152 females & about 429 males who have been diagnosed with the ailment termed as invasive bladder cancer. » By John Anderson, created on Sep. 6 2013 In Press Releases and Company Profiles |
| | Diet to prevent peptic ulcer - Zeepharmacy.co - Peptic ulcer is the most frequently found ulcer. It is initiated in the stomach or the upper part of the small intestine, called the duodenum. Diet is of utmost important factor in the treatment of ulcer. » By Camili Smith, created on Jul. 31 2013 In Press Releases and Company Profiles |
| | Specific foods can help you reduce hypertension - Zeepharmacy.co - There are numerous foods available that help lower blood pressure levels and likewise help in maintaining healthy and balanced blood pressure levels in the body. » By Camili Smith, created on Jul. 30 2013 In Press Releases and Company Profiles |
| | Beneficiaries of consumption of natural fast food - According to a recent study by the eminent scientists & nutritionists, it was declared with the reports that the proper consumption of natural fast food has been beneficial for the effective maintenance of the health. » By Camili Smith, created on June 10 2013 In Press Releases and Company Profiles |
| | The cost of US foods as related to their nutritive value - I was just going to check out nutrition density with relation to cost per lound - and son of a gun - they did it - only a few months ago! -Ken » By Udut, Kenneth, commented on Nov. 12 2010 In Frugal Hints and Tips |
| | Lasagna By simplify3, , link updated on Oct. 18 2009, 44  In Recipes |
| | Vegetable Tortellini Soup By simplify3, , link updated on Oct. 16 2009, 44 In Recipes |
| | Florida vegatable crop report -- results are both good and bad - read on for more! - Includes results for Collier County, Lee County and everywhere across Florida. How are those veggies doing? » By Udut, Kenneth, created on Jan. 13 2009, 55  In Florida |
| | Three Beans in a Salad - Yield: 4 servings MMMMM 2/3 c Pinto beans;cooked drained 2 tb Natural rice vinegar; 2/3 c Garbanzo bns; cooked,drained 1 tb Lemon juice; 1 1/2 c Green beans; sliced, steamed 4 ts Olive oil; 1/2 c Celery; diced 1/4 ts Each salt; 1/4 c Red onion; diced Freshly ground pepper; 1/4 c Pimentos; diced Lettuce leaves 1/4 c Parsley; chopped 1. In salad bowl combine all ingredients, except lettuce. Chill 2. Serve on lettuce leaves. DEAL-MEAL CARDS USED: 1 meat 1 vegetable 1 fat 155 Calories By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Red Beans and Rice #4 - Yield: 4 ser(1 cup) 2 cl Garlic; minced 2 ts Tabasco sauce; 1/3 c Onion; diced 2 c Brown rice; cooked 1/8 ts Cayenne; 2 c Red beans; cooked 1/8 ts Cumin; 1 c Ham; cooked and diced 1/8 ts Chili powder; In a large pan, saute garlic and onion with seasonings. Add rice, beans and ham; cook over medium heat. Stir in approximately 1/4 cup water or liquid from beans. Cook until heated through. Serves: 4 (1 cup servings) Calories: 306 Protein: 19 g Fat: 4 g Carbohydrates: 48 g Fiber: 10.4 g Cholesterol: 21 mg Sodium: 555 mg (high in sodium) Potassium: 731 mg Exchange: 3 starch/bread 1 medium-fat meat By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Wild Rice-Stuffed Squash - Yield: 4 servings 2 md Acorn Squash; 1/2 c Walnuts; chopped 1/2 c Wild Rice; cooked 1 tb To 2 tb Frozen Orange Juice; 1 ts Orange Rind; grated Concentrate Cut the squash in half and remove the seeds. Combine the remaining ingredients and fill the squash with the mixture. Place in a baking pan. Cover with aluminum foil or a lid and bake in a 400-degree oven for about 35 minutes, or until the squash is fork-tender. Extra orange juice concentrate can be drizzled over the squash just before serving. Serves 4 One Serving = Calories: 204 Carbohydrates: 28 Protein: 5 Fat: 10 Sodium: 20 Potassium: 610 Cholesterol: 0 Exchange Value: 2 Bread Exchanges + 2 Fat Exchanges Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D. By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Cranberry-Stuffed Acorn Squash - Yield: 4 servings 2 md Acorn squash; 1 Orange; peeled and chopped 1 Apple; chopped 1/2 ts Cinnamon; 1/2 c Cranberries; fresh or frozen 2 ts Honey or Equal Sweetner; -chopped Cut the squash in half and remove the seeds. Combine the remaining ingredients, except the honey or sweetener. Fill the squash with the mixture. Drizzle the honey or sweetener over the squash. Place in a baking pan. Cover with aluminum foil or a lid and bake for 25 minutes in a 400 degree oven. Remove the foil and continue baking until the squash is tender, about 20 minutes. Serves 4 One Serving = Calories: 125 Carbohydrates: 31 Protein: 2 Fat: 1 Sodium: 2 Potassium: 608 Cholesterol: 0 Exchange Value: 1 Bread Exchange + 1-1/2 Fruit Exchanges Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D. By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Minestrone - Yield: 6 servings 1/2 c Celery; thinly sliced 1/2 c Carrot; thinly sliced 3/4 c (1 lg) Potato; cut 1 pieces Clove Garlic; minced 16 oz Can Tomatoes; undrained 1 c Zucchini; thinly sliced 1/2 lb Green Beans;cut in 1 pieces 1/2 c Spaghetti; broken 3 c Hot Water; 2 ts Instant Beef Bouillon powder 1 ts Basil leaves; 1 tb Parsley Flakes; In 3-qt casserole, combine all ingredients. Cover. Microwave at High 25-35 minutes or until vegetables are tender, stirring once or twice. PER SERVING: 35 calories, 315 mg sodium, 0 cholesterol Food Exchanges: 1 1/2 vegetables Exchanges By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Chinese Chicken Corn Soup - Yield: 6 servings 3 c Chicken broth; 2 tb Cold water 8 1/4 oz Can creamed corn; 1 2 Egg; whites 1 c Chicken; diced, cooked, 2 tb Parsley; finely, minced, -skinned -fresh 1 tb Cornstarch Combine chicken broth, corn, and chicken pieces in a large saucepan. Bring mixture to a boil over medium heat, stirring occasionally. Blend cornstarch with cold water and add to soup. Continue cooking, uncoverd, for 3 minutes. Beat egg whites untill foamy; stir into soup. Reduce heat to a simmer and cook until foamy. Ladle soup into individual bowls and garish with parsley. Serve hot. Food Exchanges per serving: 2 MEAT EXCHANGES + 1 STARCH/BREAD EXCHANGES. CHO: 14g; PRO: 16g; FAT: 4g; CAL: 156; Low-sodium diets: Substitute unsalted broth. 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 |
| | Sunday Italian Vegetable Soup - Yield: 6 servings 1/2 c Dry navy beans; 1 c Zucchini; sliced Water 1/2 c Celery; sliced 4 c Chicken broth; 1/2 c Chick peas; (garbanzo beans) 3/4 c Carrot; sliced, peeled -drained canned 1/2 c Potato; sliced with peel 1/2 c Rotini or other pasta; 1 tb Corn oil; -uncooked 1/2 c Onion; sliced 1 tb Parsly; finely minced fresh 16 oz Can Italian tomatoes; 2 ts Dried basil; crumbled -including liquid 1/4 ts Salt 2 c Cabbage; sliced thinly 1/4 ts Ground pepper; freshly Cover navy beans with water in a large pot. Over medium heat, bring just to the boiling point. Remover pan from heat, cover, and let stand for 1 hour. Drain. Add chicken broth, carrot, and potato. Cover and cook over medium heat until vegetables are almost tender, about 35 minutes. Heat oil in a small skillet and saute onion until tender. Add onion and all remaining ingredients to soup pot. Cook 15 minutes or until pasta is cooked. Serve hot Food exchanges per serving: 2 STARCH EXCHANGES + 1 VEGETABLE + 1 FAT EXCHANGE. CHO: 34g; PRO: 12g; FAT: 4g; CAL: 216; Low-sodium diets: Omit salt. Substitute canned vegetables and broth 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 |
| | Asparagus Salad with Pecans - Yield: 6 servings Water -(see Index) 24 Asparagus spears, fresh -=OR=- - medium-sized 6 tb -prepared light mayonnaise; 6 Red leaf lettuce; leaves 2 tb Pecans; chopped 6 tb Buttermilk mayonnaise; Bring large pot of water to boil. Wash asparagus and snap off tough bottoms os stems. When water is boiling, add asparagus and let water return to a boil. Cook about 3 minutes, until asparagus is crisp but tender. Remove asparagus, run it under cold water, and refrigerate to chill. At serving time, line six salad plates with lettuce and arrange four spears on each. Top salads ith 1 tb of Buttermilk Mayonnaise or commercial light mayonnaise and sprinkle with 1 ts chopped pecans. Food Exchange per serving: 1 VEGETABLE EXCHANGE; CHO: 9g; PRO: 3g; FAT: 2g; CAL: 41 Low-sodium diets: This recipe is excellent. 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 |
| | Romaine, Red Onion, and Fennel Salad with Tart Lime Dress - Yield: 4 servings 6 oz Romaine lettuce; 1 c Cauliflowerets; 1 1/2 c Fennel bulb; shredded 1/2 c Red onion; sliced -(about 1 large bulb) MMMMM-TART LINE DRESSING 1/2 c Line juice; fresh 1/4 ts Salt; 1 tb Olive oil; 1/4 ts Ground pepper; fresh 1 c Garlic; minced 1/4 ts Paprika; SALAD: Wash, dry, and tear lettuce into bite-sized pieces. Arrange lettuce pieces in a salad bowl; toss with shredded fennel, cauliflowerets, and red onion. Prepare Tart Lime Dressing. Sprinkle dressing over salad and toss just before serving. TART LIME DRESSING: Combine all ingredients and mix well. Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE CHO: 7g; PRO: 2g; FAT: 3g; CAL: 60 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 |
| | Tomato, Basil, and Mozzarella Salad - Yield: 4 servings 1 lb Tomatoes; large, red, very, 8 Basil; fresh -ripe (2-3 tomatoes) 2 ts Olive oil 2 oz Mossarella cheese; shredded Dash cracked pepper Slice tomatoes crosswise into 1/2-inch-thick slices, 4 slices per tomato. Arrange 2-3 slices on each salad plate. Sprinkle the mossarella on top each tomoato. Cut fresh basil leaves into strips and top each tomato with basil. Drizzle olive oil over the tops and add a dash of pepper. Enjoy! Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 MEDIUM-FAT-MEAT EXCHANGE. CHO: 6; PRO: 5g; FAT: 4g; CAL: 70; Low-sodium diets: This recipe is suitable. Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton. Brought to you and yours Nancy OBrion and her Meal-Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Chicken and Barley Salad - Yield: 5 servings 2 c Water 1/2 c Tomatoes; chopped 2/3 c Barley; uncooked quick- 1/2 c Red onion; chopped -cooking barley 2 tb Lemon juice; fresh 2 c Chicken; diced cooked 1 tb Dijon mustard; 1/2 c Celery; diced 5 Lettuce; leaves Bring water to a vigorous boil in a medium saucepan over high heat. Stir in barley; return to a boil. Reduce heat, cover, and simmer 8-10 minutes or until barley is tender, stirring occasionally. Drain if necessary; cool. Toss barley with remaining ingredients excpt lettuce. Serve on lettuce leaves. Food Exchanges per serving: 2 LEAN MEAT EXCHANGES + 1 STARCH EXCHANGE + 1 VEGETABLE EXCHANGE; CHO: 24g; PRO: 19g; FAT: 4g; CAL: 213; Low-sodium diets; This recipe is excellent. 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 |
| | Crisp + Cool Middle Eastern Salad - Yield: 6 servings 1 Green pepper; chopped 1 tb Fresh dill; 2 Medium Tomatoes; chopped -or 1 Medium cucumber; chopped 1 1/2 ts Dried dill weed; - and peeled 1/2 ts Salt 3 Green onion tops; chopped 1/2 ts Ground pepper 1 c Plain low-fat yogurt; Toss green pepper, tomatoes, cucumber, and green onions in a medium-size bowl. In a small bowl combine yogurt, dill salt, and pepper. Spoon yogurt mixture over salad and toss. Food Exchange per serving: 1 VEGETABLE EXCHANGE CHO: 7g; PRO: 3g; FAT: 1g; CAL: 44; Low-salt diets: Omit salt. Source: The Art of Cooking for the Diabetic by Mary Abbort 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 |
| | 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 |
| | Spanish Bulgur - Yield: 8 servings 2 tb Vegetable oil; 1 ts Tarragon; 1 c Carrot; thinly sliced 1 ts Salt; 1/2 c Onion; Coarsely chopped 1 pn Freshly ground pepper; 1 cl Garlic; finely chopped 1 c Celery; coarsely chopped 1 1/4 c Bulgur; 1 c Green pepper; coarsely chop 3 c Hot chicken or beef broth; 1 c Garbanzo beans; cooked + 19 oz Can;tomatoes -drained 2 ts Paprika; 1/2 c Soy nuts; coarsely chopped Bulgur (cracked wheat), garbanzos (chick peas) and soy nuts combine to provide complete protein which tastes as good or even better than Spanish rice. Heat oil in a frypan. Add carrot, onion and garlic. Stir-cook over medium heat 5 min. Add bulgur. Continue to stir-cook about 3 min until bulgur is coated with pan juices. Add broth, tomatoes, paprika, tarragon, salt and pepper. Heat to a boil; reduce heat, cover and simmer 30 min. Stir in celery, green pepper, chick peas and soy nuts; cover and simmer 15 min longer until bulgur is tender and juices are absorbed. Turn off heat, let stand, covered, 10 min. Fluff with a fork. Makes 8 cups. 1 cup serving - 201 calories, 1 protein choice, 2 starchy choices 32 grams carbohydrate, 7 grams protein, 5 grams fat. Source: Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but not tested by Elizabeth Rodier, Nov 93 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 |
| | Turkey-Barley Soup - Yield: 6 servings 6 c Turkey or chicken broth; 1 Bay leaf; 1 c Turkey; diced cooked 1 ts Dry thyme; 1 c Pearl barley; 1/4 ts Dried marjoram; 1 Onion; chopped 1/4 ts Ground black pepper; 2 Celery; stalks, chopped 2 tb Chop.fresh parsley (2ts.dry) 3 Carrots; sliced Combine all the ingredients in soup pot or slow cooker. Cook over low heat in the slow cooker for 6 hours or simmer on the stove for 1 hour, or until the carrots are tender and the barley is soft. 1/6 recipe - 181 calories, 1 lean meat, 1 bread, 2 vegetable exchanges 30 grams carbohydrate, 11 grams protein, 2 grams fat, 44 mg sodium, 320 mg potassium, 18 mg cholesterol. Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986 Shared but not tested by Elizabeth Rodier, Nov. 93 Long-grain rice has slightly less carbohydrates and calories per cup than barley if you wish to substitute. By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Turkey Frittata - Yield: 6 servings 1/2 c Onion; sliced 2 tb Lemon juice; 1 Garlic clove; minced 1/8 ts Ground black pepper 1 tb Oil; 1 c Turkey; chopped 1 c Mushrooms; sliced 6 Eggs; beaten 1 c Frozen spinach; dry chopped Defrost and squeeze spinach dry. Saute the onion, garlic and mushrooms in the oil for 5 minutes. Add the spinach, lemon juice and pepper. Cook over low heat for 3 min. Add the turkey and eggs to the spinach mixture. Pour into a greased 9 inch round baking dish. Bake in 350 F oven for 25 to 30 minutes or until eggs are set. Cut into wedges to serve. 1/6 recipe - 158 calories, 2 lean meat, 1 vegetable, 1/2 fat exchange 4 grams carbohydrate, 15 grams protein, 9 grams fat, 106 mg sodium, 318 mg potassium 292 mg cholesterol. Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986 Shared but not tested by Elizabeth Rodier, Nov 93. By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Chicken Salad Chinois - Yield: 4 servings 2 c Chicken; cooked, cut up 1/2 ts Bulk granulated artificial 1/2 c Zucchini; chopped -sweetener, like Sugar Twin 1/2 c Radishes; chopped 1/2 ts Ginger; ground 1/4 c 2% yogart 3 c Letturce; shredded 1 tb Soy sauce In a bowl, combine chicken, zucchini, and radishes. In a cup, combine yogart, soy sauce, sweetner and ginger. Pour over chicken mixture to coat evenly. Refrigerate at least 2 hours before serving, then toss well gently. Divide into 4 portions. Makes 5 cups, 4 servings CAR: 2g; PRO: 15g; FAT: 7g; CAL: 131; 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 |
| | Cucumber Salad - Yield: 10 nice folks 2 lg Cucumber; peeled 2 cl Garlic; crushed or 2 c Plain low-fat yogurt 1 ts Garlic powder; 4 tb Vingar 1 ts Salt 3 ts Dried dill weed; or 1/2 ts Fresh ground pepper; 2 tb Fresh dill; Slice cucumber lengthwise and remove seeds. Dice the cucumber and add remaining ingredients. Mix throughtly and chill at least 1/2 hour before serving. This was for 5 servings, but sence I like cucumber so well I increased it for 10 nice folks....love them leftovers! Food Exchanges per serving: 1 VEGETABLE SERVING CHO: 6g; PRO: 3g; FAT: 3g; CAL: 39; Low Sodium diets: Omit salt. 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 |
| | 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 |
| | Hungarian Cabbage Rolls - Yield: 6 servings 2 qt Water 1 1/2 c Tomato juice; 12 lg Green cabbage leaves; about 1 md Onion; -1 pd. 1/4 ts Salt 1 c Cooked carrot; cooked 1/4 ts Freshly gound pepper; 1/4 c Raw brown rice; 2 cl Garlic; cruched 1 Egg; beaten sightly Preheat oven to 325 F. Boil 2 quarts of water in a large saucepan or dutch oven. Arrange cabbage leaves loosely in pan. Cover and cook over medium heat until cabbage leaves are limp but not soft, about 8 minutes. Drain and cool leaves. Puree carrot in blender or food processor fitted with steel blade; mix with ground beef, rice, and egg. Spoon 2 tablespoon of the meat mixture onto each leaf. Tuck ends in and roll up jelly roll style. Place seam side down in 9 by 13 baking pan. Pour tomato juice tomatoes, onion slices and seasonings over cabbage rolls. Cover and bake 1 hour; uncover and cook for an addional 30 minutes. Food Exchanges per servings: 2 LEAN MEAT EXCHANGES + 1 STARCH EXCHANGE + 1 VEGETABLE EXCHANGE CHO: 20g; PRO: 16g; FAT: 6g; CAL: 197; Low-sodium diet: Omit salt. Substitute unsalted tomatoe juice and unsalted canned tomatoes. Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton Brought by 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 |
| | Country French Chicken - Yield: 6 servings 2 lb Meaty chicken; (breast 1 c Carrot; coarsely chopped -halves thighs, drumsticks) 1 md Onion; cut into sm wedges Nonstick spray coating 1 cl Garlic; minced 1 c Mushrooms; sliced fresh 1 Bay leaf; 1 c Celery; sliced 2 tb Parsely, snipped 1 c Dry white wine; 1/4 ts Thyme; dried crushed Remove the skin from the chicken. Rinse chicken; pat dry. Spray a large cold skillet with non-stick spray coating. Preheat skillet over medium heat. Brown chicken on all sides in hot skillet. Drain fat from skillet. Season chicken lightly with salt and pepper. Add mushrooms, celery, white wine, carrot, onion, garlic, bay leaf, parsley, and thyme to the skillet. Bring to boiling; reduce heat. Cover and simmer for 35 to 40 minutes or till chicken is tender and no longer pink. Discard bay leaf. Transfer chicken and vegetables platter; keep warm. For sauce, bring liquid in skillet to boiling. Cook about 3 minutes or till reduced to 1/2 cup. Pour sauce over chicken and vegetables. Makes 6 servings. Food Exchanges per serving: 3 LEAN MEAT EXCHANGES + 1 VEGETABLE EXCHANGE CHO: 68; PRO: 22: FAT: 6g; CAL: 187; Source: Good Homes and Gardens Diabetic Cookbook Brought to you and yours by Nancy OBrion and her Meal-Master 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 |
| | Orange-Sauced Chicken Stir-Fry - Yield: 4 servings 3/4 lb Chicken breast breast; Nonstick spray coating; -boned skinless 4 c Broccoli flowerets; 1 c Unsweetened Orange juice; 1/2 c Onion; sliced 1 tb Cornstarch; 1 tb Cooking oil; 1 tb Dry sherry; 1 1/3 c Brown rice; cooked + hot 1 tb Tamari or soy sauce; 1/2 Orange; sliced 1/2 ts Ground ginger; Rinse chicken; pat dry. Cut the chicken into 1 pieces. Set aside. For sauce, stir together orange juice, cornstarch, sherry, tamari sauce, and ground ginger. Set aside. Spray a cold work or large skillet with nonstick coating. Preheat wok or skillet over medium heat. Add broccoli and onion; stir-fry for 2 or 3 minutes. Remove vegetables. Add oil to wok or skillet. Then, add chicken; stir-fry for 2 to 4 minutes or till tender and no longer pink. Push chicken from center of wok or skillet. Stir sauce; add to the center of the wok or skillet. Cook and stir for 2 minutes more. Return vegetables to wok or skillet; stir all ingredients together to coat with sauce. Serve immediately over rice. Garnich w orange slices. Food Exchanges per serving: 2 LEAN MEAT EXCHANGES + 1 STARCH/BREAD EXCHANGE 1/2 FRUIT EXCHANGE + 1 1/2 VEGETABLE EXCHANGES + 1/2 FAT EXCHANGE Source: Better Homes and Gardens Diabetic Cookbook Brought to you and yours via Nancy OBrion and her Meal Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Tofu and Broccoli Stir-Fry - Yield: 4 servings 2/3 c Water 3 c Broccoli; cut into bite-size 2 tb Dry sherry; -pieces 2 tb Reduced-sodium soy sauce 1/2 c Onion; cut into wedges 4 ts Cornstarch; 1 c Fresh bean sprouts; 1 ts Grd ginger; 1 lb Tofu; fresh (bean curd) cut 1/4 ts Crushed red pepper; -into 1/2 pieces Nonstick spray coating 1 1/3 c Cooked brown rice; hot 2 cl Garlic; minced For sauce, stir together water, sherry, soy sauce, cornstarch, ginger, and red pepper; set aside. Spray a cold wok or large skillet with non-stick coating. Preheat the work or skillet over medium heat. Add garlic; stir-fry for 15 seconds. Add broccoli; stir-fry for 3 minutes. Add onion; stir-fry for 3 minutes. Add bean sprouts, stir-fry for 1 minutes. Push vegetables from the center of the wok or skillet. Stir sauce; add to the center of the wok or skillet. Cook and stir till thickened and bubbly. Cook and stir for 1 minute. Stir vegetables into sauce; stir in tofu. Heat through. Serve with rice. Food Exchange per serving: 1 LEAN MEAT EXCHANGE + 1 STARCH/BREAD EXCHANGE + 1 1/2 VEGETABLE EXCHANGES + 1/2 FAT EXCHANGE Brought to you and yours by Nancy OBrion and her Meal-Master Source: Better Homes and Gardens Diabetic Cook Book. 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 |
| | Baked Eggplant - Yield: 1 servings 1 sl Eggplant; 1 ts Dry bread crumbs; 1 sl Onion; 1/4 ts Thyme; 1 oz Cheddar cheese; shredded 1/4 ts Salt; 2 tb Condensed tomato soup; ds Pepper; Cook eggplant and onion in small amount of water until, tender. Drain; reserve liquid. Place eggplant and onion in small baking dish. Top with cheese. Blend condesnsed soup, 1 Tb of eggplant liquid, bread crumbs, thyme, salt, and pepper. Pour over eggplant; cover. Bake at 350f for 30 minutes. Microwave: Uncover. Cook on high for 5 minutes. Turn after 2 minutes. Food Exchange per serving: 1 MEAT EXCHANGE + 1 VEGETABLE EXCHANGE CAL: 161 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 |
| | Italian Asparagus - Yield: 4 servings 1/2 lb Asparagus spears; 1/2 ts Oregano; -cooked or canned 1/4 ts Garlic powder; 1/4 c Tomato sauce; Salt and pepper to taste 1/4 c Water 1/2 c Swiss cheese Lay asparagus spears in shallow baking dish coated with vegetable cooking spray. Blend Tomato Sauce, water, oregano, garlic powder, salt, and pepper. Bake at 350F for 25 to 30 minutes. Microwave: Cook on High for 5-6 minutes. Food Exchange per servings: 1/2 VEGETABLE EXCHANGE + 1/2 MEAT EXCHANGE 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 |
| | Pizza Green Beans - Yield: 5 servings 2 c Green Beans; 1 ts Pimiento; chopped 1 tb Lemon juice; ds Garlic powder; 1/4 ts Oregano; ds Salt; Cook green beans in boiling water until tender; drain. Combine lemon juice, oregano, pimiento, garlic powder and salt. Pour over beans; toss Food Exchange per serving: 1 VEGETABLE EXCHANGE CAL; 32 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 |
| | Spiced Beets - Yield: 4 servings 1/2 c Wine vinegar; 1 Whole clove; (how about rice?) 1 ts Black pepper; 1/4 c Water 3 tb Sugar Replacement 1 Bay leaf; 2 c Beets; sliced Combine all ingredients except beets. Bring to a boil. Add beets; simmer for 10 minutes, or until tender. Micorwave: Combine all ingredients, except beets. Cook on High for 2 minutes. Add beets. Cook on Medium for 2 minutes. Food Exchange per serving: 1 VEGETABLE EXCHANGE; CAL: 36 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 |
