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| | Cinnamon Buns - Yield: 12 servings 1 1/3 c Lukewarm water 3 c Whole wheat flour 1 ts Honey 1/2 c Smooth natural peanut butter 2 tb Cinnamon 1/4 c Honey 2 tb Water 1/2 c Unsweetened applesauce 2/3 c Raisins Combine the water, honey, and yeast in a large bowl. Let sit for 5 minutes until foamy. Add the flour 1 cup at a time, beating well after each addition. When the dough becomes to stiff to mix, turn it out onto a floured board and knead for 5 to 10 minutes until smooth and elastic. Put it in a very lightly oiled bowl, cover, and allow to rise for 1 hour. (If a very light dough is desired, you may punch it down, cover, and allow to rise another 40 to 45 minutes) While the dough is rising, combine the peanut butter and honey in a saucepan and mix over low heat until easily blended (or warm in microwave until easily blended). Beat in all the remaining ingredients except the raisins. Remove the risen dough from the bowl and knead about ten times on a clean board. Roll out into a large rectangle about 15 X 14. Spread with filling to 1/2 of the edge. sprinkle raisins evenly over the filling. Roll the rectangle into a log, starting at the 15-in side, pinch the edges to seal, and slice into 1 thick rounds. They will be VERY gooey> Place on a nonstick baking sheet, cover, and allow to rise for about 20 minutes, or until light. Bake in a preheated 350 F oven for 20 to 25 minutes, until golden brown on top. By simplify3, edited on Sep. 4 2007, 44  In Recipes |
| | Vegetable Gumbo - Yield: 6 servings 1 Onion; chopped 1/2 c White Grape Juice; 1/2 Green pepper; diced 1/2 c Water; 2 Ribs Celery; diced 1/4 ts Tabasco sauce; 1 Clove garlic; minced 1/4 ts Paprika; 1 lb Okra; sliced, fresh, frozen 2 tb Fresh parsley; chopped 1 lb Tomatoes; fresh, or canned 1 tb Basil or Rosemary; minced 2 c Corn; fresh, frozen, canned Vegetable coating spray 1 ts Vegetable Bouillon granules; Method: In a large heavy stew pot, place bouillon and 1/2 C white grape juice, onion, green pepper, celery garlic, cook until tender, 5-7 minutes. Add other ingredients, cook over low heat, stirring occasionally to keep from sticking to bottom. Cover and simmer gently until corn and okra are done. (or simmer in crockpot 6-7 hours) Note: Cut fresh corn from cob with a sharp knife, then scrape the remaining corn off the cob. Four ears will make about two cups. If you use dried herbs, rub them with the palms of your hands before adding to the pot, this releases their aroma and goodness. Exchanges: 1 Veg, 1 Bread, and 107 calories. Update old family favorite - Alice in Houston 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 |
| | 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 |
| | 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 |
| | Spiced Lentil Casserole - Yield: 8 servings 1/4 ts Crushed red chili flakes 3 Garlic cloves; minced 1/2 ts Turmeric 2 c Shredded green cabbage 1 pn Asafetida (optional) 2 c Cooked brown rice 2 tb Canola oil 3 c Cooked brown lentils 1 c Sliced scallions 1 c Vegetable stock 1/2 c Chopped green bell pepper 1 c Frozen peas; thawed Preheat oven to 350 degrees F. In a large skillet, saute chili, turmeric and asafetida in oil for 2 minutes. Add scallions, bell pepper, garlic and cabbage and saute for 5 minutes. Combine with rice, lentils, stock and peas in a baking dish and bake for 20 minutes. Serve warm. Per serving: 229 cal, 10 g prot, 27 mg sod, 39 g carb, 4 g fat, 0 mg chol, 35 mg calcium HINT: Serve with Gingered Carrot and Spinach Supreme (recipe separate) Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen Mintzias By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Tofu Chop Suey - Yield: 2 servings 8 oz Tofu; 1/4 Sweet red pepper; slivered 2 ts Vegetable oil; 1 1/2 c Fresh bean sprouts; washed 1/4 c Chicken broth; 1 tb Soy sauce; low-sodium 1/4 ts Ground ginger; Fresh ground Pepper 1 c Celery; stack Salt to taste; 1 sm Onion; coarsely chopped Freshly ground pepper + salt Tofu supplies the protein, and tastes similar to chicken breasts, in this quick-to-prepare colorful vegetarian main dish. Drain tofu, cut into 3/4 inch pieces. Place between layers of paper towel and weight down with a dinner plate. Let stand 10 minutes to compress and remove excess water. Heat oil, 2 tbsp broth and ginger in a frypan. Add celery, onion and red pepper. Stir cook over medium heat 3 minutes. Add bean sprouts, continue stir-cooking 1 min. Stir in remaining broth, soy sauce and tofu. Cook and stir gently over medium heat until vegetables are tender-crisp, and liquid is evaporated. Season to taste with salt and pepper. 1 3/4 cup serving - 194 calories 13 grams carbohydrate, 13 grams protein, 10 grams fat 2 protein choices, 1 fruit + veg. choice, 1 fats + oils choice 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 |
| | Brown and White Rice Bread - Yield: 15 servings 1 ts Sugar 1 tb Xanthan gum (2 tb Certo?); 1 tb Yeast (1 envelope) 2/3 c Skim milk powder; 1/4 c Warm water 1 1/4 c Warm water 1 1/2 c Brown rice flour; 1/4 c Margarine 1 1/2 c White rice flour; 3 Eggs; 1 ts Salt Note: General Hints on a previous page says 1 tsp Certo or 1/2 tsp xanthan gum can be used as a binding agent in baked recipes Dissolve sugar in warm water. Sprinkle yeast over water. Stir briefly. Let sit for 10 minutes until foamy on top. Mix dry ingredients together in a large bowl. Melt margarine in 1 1/4 cup warm water. Add this mixture to the softened yeast and in turn add this to the dry ingredients. Beat well. Add 3 eggs and beat well for 2 minutes. Cover. Let rise until double (1 1/2 hours). Beat again for 3 minutes. Pour into 9 x 5 inch greased loaf pan. Let rise until dough reaches the top of the pan. Bake at 400 F for 15 minutes, cover with foil if top is getting too brown. Continue baking for about 45 minutes longer. Remove from pan and leave unwrapped just until cool. 1/2 slice - 1 starch choice, no further nutrition information given Source: A Guide for the Diabetic Celiac, 1990 ISBN 0-921026-02-1 Canadian Celiac Assoc. 6519B Mississauga Road, Mississauga, Ontario L5N 1A6 (416) 567-7195 (area code may have changed to 905 in 1993) By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Renaissance Pizza - Yield: 6 servings MMMMM 2 c Carrots; peeled finely 1 tb Basil; chopped fresh 1 c Onions; finely diced 1 ts Oregano; 2 tb Garlic; minced 1 ts Parsley; 1/2 c Celery; finely diced 1 pn Black pepper; 2 tb Olive oil; 1 1/2 ts Sweetener; 1 1/2 ts Sea salt; 6 c Tomato puree; 1/4 ts White pepper; MMMMM 3/4 oz Dry yeast; 2 1/4 c Unbleached flour; 2 1/2 c Warm water 2 tb Olive oil; 1 tb Sweetener; 1 ts Sea salt; 2 1/4 c Pastry flour; Cornmeal; MMMMM 2 tb Basil; 1/2 ts Garlic powder; 2 tb Oregano; 1/2 ts Black pepper; 2 tb Parsley; MMMMM-VEGETABLE TOPPING 3 c Onions; halved + sliced 2 c Cauliflower pieces; 2 c Mushrooms; thickly sliced 4 tb Olive oil; 2 c Broccoli stems + florets; SAUCE: Saute carrots, onions, garlic + celery in oil for 5 minutes. Add seasonings + saute another 5 minutes. Add sweetener, then add tomato puree + simmer 1 to 2 hours. Should yield 7 c sauce. DOUGH: Dissolve yeast in 1/2 c warm water with sweetener. Let stand till yeast starts to foam. Mix flours together + combine yeast. Add oil, salt + rest of water. Knead to amke a medium stiff dough. Divide into two pieces. Lightly oil 2 large rectangular pans + sprinkle with cornmeal. Roll out each piece of dough to an even rectangular shape. Let dough rise (about 1 hour). I punched the dough at this point before baking. Prebake doughs for 5 minutes at 350F or till the gluten sets. Remove from oven. SPICE MIX: Mix spices together till well blended. VEGETABLE TOPPING: Mix vegetables together + saute them in the oil for 4 to 5 minutes. Remove from heat + transfer to a second pan if not using immediately. TO ASSEMBLE: Spread about 1 1/2 c sauce on each crust. Add about 3 c of vegetable topping + sprinkle 2 ts spice mixture over the top. If so desired, spread 1 c shredded soy cheese over the top. Bake at 375F for about 10 minutes, longer if cooking from cold. (I found it needed about 20 minutes or longer, so keep an eye on it). Brother Ron Pickarski, Friendly Foods By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Faki (Hellenic Lentil Soup) - Yield: 8 servings 1 c Lentils 4 Parsley sprigs 1 md Onion; chopped Mint, fresh; basil or other 2 Garlic cloves; up to 3 -favorite herb -chopped 1/4 c Olive oil 1 Celery stalk; chopped 1 pn -Salt 3 Plum tomatoes, fresh; and 1 pn -Pepper -juices -OR- 3 tb Vinegar 5 -Italian type plum tomatoes Oregano, dried; for garnish 1 Bay leaf This recipe also appeared in my cookbook, The Food of Greece. Wash lentils in a soup pot. Cover with 8 cups of cold water, and bring to a boil. Cover the pot, turn off the heat, and let stand for an hour. Bring to a boil, and stir in the onion, garlic and celery. Cover and simmer for 30 minutes. Add the tomatoes. bay leaf, parsley, your favorite herb and half the oil. Simmer for 30 minutes, stirring occasionally. Add enough water to make 8 cups. Remove the bay leaf. Season the soup, and add the remaining oil. Taste, and adjust the seasonings. Serve hot with the vinegar and garnished with oregano, rubbed between your palms. SERVES:8 Nutrients for 3/4 cup Calories: 129 Exchanges: 1 starch/bread; 1 fat g mg carbohydrate: 13 potassium: 282.5 protein: 5 sodium: 21 fat: 7 cholesterol: 0 fiber: 2.5 SOURCE: _Diabetic Cooking From Around the World_ by Vilma Liacouras Chantiles posted by Anne MacLellan By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Pesto Pizza - Yield: 4 servings MMMMM 1 tb Active dry yeast; 1/4 c Olive oil; 1 c Warm water 1 c White flour; 1 ts Salt; 3 c Whole wheat flour; 2 tb Sweetener; MMMMM 2 c Basil; densely packed fresh Zest from 1 lemon 1/4 c Pine nuts; 1/3 c Olive oil; 2 Garlic cloves; large MMMMM-VEGETABLE TOPPING 12 oz Marinated artichoke hearts; 1 c Zucchini; thinly sliced 3 lg Tomatoes; sliced thinly 1/4 c Pine nuts; DOUGH: Combine yeast, sweetener + warm water. Whisk in salt + oil + let sit for 10 minutes. Add flours, 1/2 c at a time + knead for 10 minutes, adding more flour as necessary. Let rise for an hour. Deflate by punching down the dough. PESTO TOPPING: Process basil, pine nuts, garlic + zest in food processor till smooth. With blender running, drizzle in the oil to form a thick paste. TO ASSEMBLE: Sprinkle 10 X 15 baking sheet with cornmeal. Place dough in centre + press out from the centre till the baking sheet is covered with dough. Spread dough with a thin layer of pesto. Arrange artichoke hearts, tomato slices + zucchini evenly over the pizza. Dot with more pesto + sprinkle with pine nuts. Bake at 375F for 20 minutes or till the crust is well cooked + browned. The Big Carrot Vegetarian Cookbook By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Harvest Time Pumpkin Soup - Yield: 4 servings 1 sm Pie pumpkin; cleaned out - chopped 2 Potatoes; Salt + pepper 2 Carrots; 4 tb Cream; 1 Onion; finely chopped 2 tb Butter; 2 cl Garlic; crushed 2 tb Soy sauce;(optional) Olive oil; Sour cream; Fresh parsley; basil; thyme; Chives; chopped Cut pumpkin, potatoes and carrots into pieces and steam until tender. Remove peel from pumpkin. Save steaming water. Saute onion and garlic in a little olive oil until transparent. Puree onion, garlic and vegetables in a food processor, adding reserved water. Return the puree to a saucepan and add spices, salt and pepper, cream, butter and soy sauce. If soup is too thick, thin with a little water, milk or chicken stock. Heat but do not boil. Garnish with a dollop of sour cream and chives. Source: The Harrowsmith Cookbook, Volume Three By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Greek Christmas Bread - Yield: 15 servings 1 pk (or 1 tablespoon) Active Dry 1 Egg; -Yeast; 1/4 c Milk; 1/4 c Warm Water (110 to 115 1/4 c Vegetable Oil; -degrees) 1 1/2 c Whole Wheat Flour; 1/3 c Sugar; 1 c All-Purpose Flour; 1 ts Ground Cardamom; 1/4 c Golden Raisins; 1/4 ts Salt; 1/4 c Walnuts; chopped Keywords: Ovo-Lacto Dissolve the yeast in the warm water. Combine the sugar, cardamom, salt, egg, milk and oil in a large bowl. Mix well. Add the yeast mixture, flours, raisins and nuts. Mix well. Add enough extra flour to make soft dough. Turn the dough out onto a floured surface and knead until smooth and elastic, about 5 minutes. Shape into a round loaf. Put the dough into a lightly-oiled 8-inch-round cake pan. Cover with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour. Bake in a 350-degree oven 35 to 40 minutes, or until brown. Serves 15 One Serving = Calories: 147 Carbohydrates: 22 Protein: 4 Fat: 6 Sodium: 40 Potassium: 101 Cholesterol: 18 Exchange Value: 1 Bread Exchange + 1/2 Fruit Exchange + 1 Fat Exchange 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 |
| | 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 |
| | Cabbage-Pineapple Salad - Yield: 4 servings 3 c Cabbage (shredded) 1 ds Salt; 1 lb Can unsweetened pineapple; 1/2 c Lo-cal whipped topping; 2 tb Sugar replacement; (prepared) Combine cabbage and pineapple with juice, sugar replacement and salt. Stir to dissvole sugar replacement. Allow to rest at room temperaturem for 1 1/2 to 2 hours. Drain thoroughly. Fold topping into cabbage mixture. Food Exchange per serving: 1/2 FRUIT EXCHANGE CAL: 28 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 |
| | Bean Stew - Yield: 1 servings 1 tb Pinto beans;* 1 tb Onion; slice 1 tb Northern beans; 1/2 ts Green chilies; chopped 1 tb Lentils; ds Garlic powder, oregano, 1 c Beef broth; Salt to taste 1 tb Carrot; Fresh ground pepper; 1 tb Hominy; * Makes 1 1/2 cup of soup for ONE, again!!!!! No soup for BERT!!! Boil beans and lentils in beef broth for 10 minutes, covered. Allow to stand 1 to 2 hours or overnight. Place softened beans and remaining ingredients in baking dish. Bake aat 350F for 45 minutes to 1 hour or until ingredients are tender. Food Exchange per serving: 1 MEAT EXCHANGE + 1 STARCH/BREAD EXCHANGE CAL: 225 Souce: 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 |
| | Curried Rice By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Quinoa By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Carrot Raisin Salad 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 |
| | Orange Waldorf Salad Ada By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Swedish Cardamom Braid By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Quinoa Salad By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Macaroni, Cheese and Tomatoes By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Cousous Topped with Almonds By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Steamed Rice By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Nutty Rice Loaf By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Autumn Quinoa and Butter Beans 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 |
| | Whole Wheat Pizza By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Whole Wheat Buttermilk Pancakes By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Kaese Blintzes - (Rolled Cheese Pancakes) 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 |
| | Marinated Vegetable Toss By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Falafel (Diabetic) By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Sweet Potatoes and Broccoli By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Oven Eggplant By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Corn Bread By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Unfried French Fries By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Baked Potato Patties By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Seasoned Oven Fries By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Corn + Tomato Polenta By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Raisin Buglur Pilaf By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Whole Wheat Blueberry Pancakes By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Brussels Sprouts and Carrot Salad By simplify3, published on Aug. 31 2007, 44 In Recipes |
