Vegetarian
 | Black Beans and Rice - Yield: 4 servings 1 lb Black beans; 1/2 c Vinegar; 1 ts Oregano; 1 Green pepper; chopped 1 lg Onion; chopped 2 c Cooked brown rice; 3 Bay leaves; 2 ts Olive oil; 1 cl Garlic; 1 Ham hock; trim fat Wash the beans and soak overnight in 2 quarts of cold water. Saute the onion ( and its just as good if you leave the onion raw), garlic and pepper in the oil. Combine all the ingredients except the vinegar and rice, and cook over low heat until the beans are tender. Add the vinegar and serve over the rice. By simplify3, published on Aug. 31 2007, 4  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, 4 In Recipes |
| | Hearty Vegetable Soup - Yield: 4 servings 3 1/2 c Boiling Water 1/2 c Green pepper; coarsely, 2 Chicken bouillon cubes; - chopped 16 oz Can Tomatoes; 1/2 ts Salt 1/2 c Onion; chopped 1 tb Lemonjuice; 1/2 c Carrot; thinly sliced 1/2 ts Sage; crushed dried 1/2 c Celery; diagonally sliced 1/2 ts Pepper sauce; hot Combine all ingredinets in a 3 to 4-qt pot. Bring to a boil, stirring todissolve bouillcoubes. Cover and simmer gently for 1 hour. Stir occaionally to break up tomatoes into bitsized pieces. Food Exchanges per serving: 2 VEGETABLE EXCHANGES CHO: 12g; PRO: 2g; FAT: 1g; CAL: 54; Low-soium diets: Omit salt. Subsititue low-sodium bouillon cubes and unsalted canned tomatoes. Add dried basil. 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, 4 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, 4 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, 4 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, 4 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, 4 In Recipes |
| | Szechwan Bean Curd - Yield: 4 servings 4 oz 85% lean ground beef; 1 ts Seasame oil; 1 c Green onions; with tops 1/4 ts Hot oil; (optional; see -chopped -below) 1 cl Garlic; minced 1/4 ts Red pepper flakes; 3/4 c Chicken broth; 2 tb Cornstarch; 2 tb (light) Soy sauce reduced 2 tb Water -sodium 1 c Bean curd(tofu); cut into 1 tb Chile sauce; -1/2-inch cubes Place ground beef, green onions, and garlic in a nonstick skillet and cook, stirring quickly, until beef is browned. Stir in chicken broth, soy sauce, chili sauce, oils, and red pepper flakes. Mix cornstarch with cold water. Add to skillet. Cook. stirring constantly, untill sauce thickens. Gently stir in bean curd. Contiune to cooking over medium heat 3 minutes. NOTE: Seasame oil and hot oil are avalable in Oriental sections of food markets and in specialty stores. Food Exchanges per serving: 2 LEAN MEAT EXCHANGES + 1 VEGETABLE EXCHANGE CHO: 9g; PRO: 15g; FAT: 7g; CAL: 149; Low-soium diet: This recipe is not suitable. Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. Brought to you and yours via Nancy OBrion and her Meal Master By simplify3, published on Aug. 31 2007, 4 In Recipes |
| | Cranberry Orange Salad - Yield: 6 servings 1 md Orange 1 pk Sugar free gelatin, red 1/2 c Raw Cranberries 3/4 c Boiling water Sugar substitute equal to 1 1/2 c Cold water Tablespoon sugar Ice cubes Quarter the oragne and remove seeds, Combine orange and cranberries in food processor and chop finely. Add sugar substitute and set aside. dissolve gelatin in boiling water. Combine cold water and enough ice cupes to make 1 cup ice water. Add water to gelatin and stir. Set aside until ice cubes melt. Add fruit mixture. Pour into a 2 cup mold or an 8 inch square pan which has been sprayed with Pam. Chill until firm. NUTRIENT ANALYSIS: 35 Calories per serving Recipe provided by EVMS (Eastern Virginia Medical School), Norfolk, VA. Submitted by Dick Miale and sampled at Diabetes Holiday Food Fest, Chesapeake General Hospital, Chesapeake, VA. By simplify3, published on Aug. 31 2007, 4 In Recipes |
| | Black Bean and Salsa Salad - Yield: 4 servings 1/2 cn (15 oz) corn; drained 1/8 c Cilantro; chopped 1/2 cn (15 oz) Black beans; drained 6 oz Salsa; 3/4 c Celery; chopped 1/8 c Red wine vinegar; 1/4 c Green onion; chopped In a large bowl, comine first five ingredients; mix well. Blend salsa and vinegar. Pour over salad and toss well. Cover and chill. Spoon onto lettuce leaves. This was for 8, but I have reduced to 4 people Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 VEGETABLE EXCHANGE CHO: 0g; FAT: 1g; CAL: 116 Brought to you and yours by Nancy OBrion and her Meal-Master. By simplify3, published on Aug. 31 2007, 4 In Recipes |
| | Mushroom Salad - Yield: 8 servings 1/2 md Iceberg lettuce; 1/2 lb Green beans; 1/2 lg Bostom lettuce; 1/2 lb Mushrooms; 1 lg Cucumber; 1/4 c Lo-cal french dressing Rinse lettuce. Break into large pieces. Peel and slice cucumber into 1/4. Peel and slice cucumber into 1/4 slices. Rinse green beans; cut bean into 1-in pieces. Place into greens, cucumber, and beans into plastic bag or tightly covered container. Store in referigerator 4 to 6 hours or overnight to crisp. Trim mushrooms stems to 1/4 of cap. Cut mushrooms if discolored.) Cut mushrooms in thin slices. Just before serving, carefully pat greens, cucumber, and dry on towel. Place in wooden bowl; cover with French Dressing. Toss to lightly coat all ingredients with dressing. Top with mushrooms. Food Exchange per serving: 1 VEGETABLE EXCHANGE CAL: 60 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, 4 In Recipes |
| | Chinese Salad - Yield: 12 servings 1 lg Head of Bibb lettuce; 8 oz Can Bamboo shoots; 1 lg Head of Boston Lettuce; 1 c Bean spouts; 2 Stalks chinse cabbage; 1/2 c Soy french Dressing; Rinse lettuce and cabbage leaves. Break into bite-size pieces. Place in plactic bag or tightly covered container. Store in refrigerator 4 to 6 hours or overnight to crisp. Drain water chestnuts, bamboo shoots, and bean sprouts. Rinse with cold water. Drain thoroughly. Thinly slice the water chestnuts. Carefully pat greens dry with towel. Place in wooden bowl. Cover with Soy French Dressing. Toss lightly until all ingredients are coated. Food Exchange per serving: 1/2 VEGETABLE EXCHANGE; CAL: 40 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, 4 In Recipes |
| | Radish Salad - Yield: 6 servings 1 ts Salt; 2 tb Liquid shortening; 1 ts Garlic powder; 2 ts Lemon juice; 1 ts Dijon mustard; 1/2 Head iceberg lettuce; 1 tb Wine vinegar; 1 bn Red radishes Combine salt, garlic powder. Dijon mustard, vinegar, liquid shortening, and lemon juice in screwtop jar. Shake to blend. Coarsely chop watercress, lettuce and radishes; place in salad bowl. Add dressing; toss to blend. Food Exchange per serving: 1 FAT EXCHANGE CAL: 60 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, 4 In Recipes |
| | German Potato Salad - Yield: 8 servings 6 sl Bacon; crispy fried 3 tb Sugar replacement; 1 1/2 c Cold water; 1/4 c Vinegar 3 tb Flour; 6 md Potatoes; boiled sliced 1 md Onion; Remove excess grease from bacon with paper towel. Break bacon into small pieces. Blend cold water and flour. Pour into saucepan. Add onion, sugar replacement, and vinegar. Heat, stirring, until thickened. Add bacon and potatoes while still from boiling and frying. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE CAL: 113 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, 4 In Recipes |
| | Israeli Salad - Yield: 6 servings 2 md Cucumbers 1 c Tomato; fresh diced 1/2 c Green pepper; chopped 1/4 c Radish; 2 c Shredded lettuce; 1 tb Vegetable oil; 2 tb Green onion; finely chopped 3 tb Lemon juice; fresh 3/4 c Carrot; grated or shredded 1 ts Salt; 2 tb Fresh parsley; finely 3/4 ts Coarsely ground pepper; -chopped Pare cucumber, halve lengthwise, and discard seeds and center pulp. Dice cucumber flesh and measure 2 cups. Combine all ingredients in a large bowl; toss until well mixed. Serve immediatly. Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2 FAT EXCHANGE CHO: 7g; PRO: 1g; FAT: 3g; CAL: 51 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, 4 In Recipes |
| | Orange Rice By simplify3, published on Aug. 31 2007, 4 In Recipes |
| | Seasame Spinach Salad By simplify3, published on Aug. 31 2007, 4 In Recipes |
| | Steamed Cabbage By simplify3, published on Aug. 31 2007, 4 In Recipes |
| | Tropical Bulgar By simplify3, published on Aug. 31 2007, 4 In Recipes |
| | Rice and Lentils By simplify3, published on Aug. 31 2007, 4 In Recipes |
| | Zesty Orange Salad By simplify3, published on Aug. 31 2007, 4 In Recipes |
| | Risotto(Italian Arborio Rice) By simplify3, published on Aug. 31 2007, 4 In Recipes |
| | Vegetable Pilaf By simplify3, published on Aug. 31 2007, 4 In Recipes |
| | Peanut Butter/bran Muffins By simplify3, published on Aug. 31 2007, 4 In Recipes |
| | Vegetable Confetti By simplify3, published on Aug. 31 2007, 4 In Recipes |
| | Oatmeal-Banana Muffins By simplify3, published on Aug. 31 2007, 4 In Recipes |
| | Radish Celery Salad By simplify3, published on Aug. 31 2007, 4 In Recipes |
| | Molded Vegetable Salad By simplify3, published on Aug. 31 2007, 4 In Recipes |
| | Pepper Salad By simplify3, published on Aug. 31 2007, 4 In Recipes |
| | Spicy Couscous By simplify3, published on Aug. 31 2007, 4 In Recipes |
| | Quinoa Pilaf By simplify3, published on Aug. 31 2007, 4 In Recipes |
| | Bulghur Wheat By simplify3, published on Aug. 31 2007, 4 In Recipes |
| | Hot Oatmeal By simplify3, published on Aug. 31 2007, 4 In Recipes |
| | Baked Oatmeal By simplify3, published on Aug. 31 2007, 4 In Recipes |
| | Breakfast Pudding By simplify3, published on Aug. 31 2007, 4 In Recipes |
| | Four Great Cottage Cheese Sandwiches By simplify3, published on Aug. 31 2007, 4 In Recipes |
| | Basic Free Green Salad By simplify3, published on Aug. 31 2007, 4 In Recipes |
| | Lemon Roast Potatoes By simplify3, published on Aug. 31 2007, 4 In Recipes |
| | Cheese Lasagna By simplify3, published on Aug. 31 2007, 4 In Recipes |
| | Roasted Asparagus By simplify3, published on Aug. 31 2007, 4 In Recipes |
| | Field of Greens Wilted Spinach W/ Lemon and Pine Nuts By simplify3, published on Aug. 31 2007, 4 In Recipes |
| | Stuffed Mushrooms By simplify3, published on Aug. 31 2007, 4 In Recipes |
| | Marks Eggless Pancakes By simplify3, published on Aug. 31 2007, 4 In Recipes |
| | Marinated Celery, Hellenic Style By simplify3, published on Aug. 31 2007, 4 In Recipes |
| | Country Chili By simplify3, published on Aug. 31 2007, 4 In Recipes |
