Ways to Cook Vegetables Suitable For Diabetics Do you wonder how to prepare vegetables for diabetics? Almost all vegetables are perfect for diabetics but some of the ways they can be prepared are not diabetic friendly. The recipes in this article are perfect vegetable dishes for the diabetic in your life. The Vegetable Quesadillas are great for anyone wanting to cut back on meat. The black beans replace meat in this recipe. The Chinese-Style Asparagus is a unique way to prepare this tasty veggie. The Sweet Potato Crisp should be eaten with a protein item. VEGETABLE QUESADILLAS 1 tbsp canola oil 1 cup sliced onions 1 cup thin sliced green bell pepper 1 cup thin sliced red bell pepper 1 can (15-oz) black beans, drained and rinsed 1/2 tsp cumin 1/4 tsp ground red pepper 8 whole-wheat tortillas (8-inch size) 1 cup shredded Mexican-style cheese 1/2 cup your favorite salsa 1/4 cup fat-free sour cream Heat the oil in a large nonstick skillet over medium-high heat. Add the onions and cook until transparent. Add the red and green bell peppers, beans, cumin, and red pepper; cook, stirring until the peppers are tender. Remove skillet from the heat. In another nonstick skillet over medium heat, place one tortilla. Add approximately 1/3 cup of the veggie mixture to half of the tortilla. Sprinkle 2 tablespoons of the cheese over the veggies, fold over and cook until browned on one side. Turn tortilla and brown second side. Repeat with the other 7 tortillas. Serve quesadillas with the salsa and sour cream. CHINESE-STYLE ASPARAGUS 1 tbsp soy sauce 1 tbsp rice vinegar 1 tbsp peanut oil 1 tbsp water 1 tbsp tahini (pureed sesame seeds) 1 tsp chopped fresh ginger 1/2 tsp chopped garlic 1 tbsp Splenda Granulated 1 pinch red pepper flakes 48 medium asparagus spears, trimmed, peeled In food processor or blend, combine the soy sauce, vinegar, oil, water, tahini, ginger, garlic, Splenda, and pepper flakes; mix until thoroughly blended to make a sauce. Fill a large skillet halfway full of water, cover and bring to a boil. Add the asparagus and simmer just until crisp-tender, about 4 to 5 minutes. Drain well. Do not rinse. Transfer the drained asparagus to serving platter or shallow bowl and pour the sauce over the hot asparagus and toss to coat. Yield: Serves 6 SWEET POTATO CRISP 1 pkg (8-oz) cream cheese, softened 1 can (40-oz) cut sweet potatoes, drained 1/4 cup + 2 tbsp Splenda Brown Sugar Blend 1/4 rounded teaspoon ground cinnamon 1 Granny Smith apple, chopped 2/3 cup chopped cranberries 1/2 cup all-purpose flour 1/2 cup oats, uncooked 1/3 cup cold butter 1/3 cup chopped pecans Preheat oven to 350 degrees. Lightly spray a 1 1/2-quart baking dish with nonstick cooking spray; set aside. In mixer bowl beat the cream cheese, sweet potatoes, the 2 tbsp Splenda Brown Sugar Blend, and cinnamon until well blended. Spoon the mixture into the prepared casserole. Top with the apple and cranberries. In a medium bowl mix the flour, oats, and 1/4 cup Splenda Brown Sugar Blend. Cut the butter into the flour mixture until it resembles coarse crumbs. Stir in the nuts and sprinkle over the fruit layer of the dish. Bake at 350 degrees 35 to 40 minutes or until heated through and the topping is lightly browned. Enjoy! For more of Lindas recipes and diabetic information visit diabeticenjoyingfood.blogspot For her old fashion recipe collection visit her at grandmasvintagerecipes.blogspot
Posted on: Thu, 14 Aug 2014 20:14:01 +0000
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