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Diabetic Recipe - Low Carb Vegetable Side Dishes


Source: Low Carb Slow Cooker Recipes

Asparagus with Almond Sauce

Ingredients:

1 lb asparagus spears or one 10-oz package frozen asparagus spears
1 tbsp butter or margarine
2 tbsp sliced almonds
1 1/4 tsp cornstarch
1/2 c water
2 tsp lemon juice
1/2 tsp instant chicken bouillion granules
Dash black pepper

Directions:

Snap off and discard woody bases from fresh asparagus. If desired, scrape off scales. Cook asparagus, covered, in a small amount of boiling lightly salted water for 3 to 5 minutes or until crisp-tender. (Or cook frozen asparagus according to package directions.) Drain; transfer to a serving platter. Meanwhile, for sauce, melt butter in a small saucepan; add almonds. Cook and stir over medium-low heat for 3 to 5 minutes or until golden. Stir in cornstarch. Add water, lemon juice, bouillion granules, and pepper. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Spoon sauce over cooked asparagus.

Makes 4 Servings.

Nutrients Per Serving:
73 Calories
6 g Total Fat
2 g Saturated Fat
8 mg Cholesterol
179 mg Sodium
3 g Carbohydrates
1 g Fiber
3 g Protein

****************************************

Snow Peas and Tomatoes

Ingredients:

1 large shallot, peeled and sliced
2 tsp peanut oil
1/4 tsp toasted sesame oil
6 c fresh snow peas, strings removed (about 1 lb)
1 tbsp teriyaki sauce
1/2 c grape tomatoes or cherry tomatoes, halved
2 tsp sesame seeds, toasted

Directions:

In a 12-inch skillet cook shallot in hot oils over medium heat until tender. Add snow peas and teriyaki sauce. Cook and stir for 2 to 3 minutes or until peas are crisp-tender. Add tomatoes; cook 1 minute more. Transfer mixture to a serving bowl. Sprinkle with sesame seeds.

Makes 6 Servings.

Nutrients Per Serving:
63 Calories
2 g Total Fat
0 g Saturated Fat
0 mg Cholesterol
120 mg Sodium
8 g Carbohydrates
2 g Fiber
3 g Protein

****************************************

Broccoli and Peppers

Ingredients:

1 lb broccoli, cut into florets
1 red or yellow sweet pepper, cut into 1 inch pieces
2 tbsp butter or margarine
1 tsp finely shredded lemon peel
1 tbsp lemon juice
1/4 tsp black pepper

Directions:

Place broccoli and sweet pepper in a steamer-basket over simmering water. Steam, covered, for 8 to 12 minutes or until vegetables are crisp-tender. Arrange vegetables on a serving platter. Meanwhile, in a saucepan melt butter. Stir in lemon peel, lemon juice, and black pepper. Drizzle over vegetables.

Makes 6 Servings.

Nutrients Per Serving:
55 Calories
4 g Total Fat
3 g Saturated Fat
11 mg Cholesterol
54 mg Sodium
4 g Carbohydrates
2 g Fiber
2 g Protein

****************************************

Wilted Spinach with Walnuts and Blue Cheese

Ingredients:

8 oz fresh spinach or Swiss chard leaves
2 tsp cooking oil
2 tbsp chopped walnuts
1 tbsp crumbled blue cheese such as Gorgonzola, Stilton, French, or Danish blue
1/4 tsp coarse ground black pepper

Directions:

Thoroughly clean spinach. Drain well. Cut into 1-inch strips. In a large skillet heat oil over medium-high heat. Add walnuts. Cook and stir for 2 minutes. Add spinach. Cook and stir, uncovered, for 1 minute or just until wilted. Remove from heat. Divide among 4 bowls. Top each serving with some crumbled blue cheese and sprinkle with pepper.

Makes 4 Servings.

Nutrients Per Serving:
58 Calories
5 g Total Fat
1 g Saturated Fat
 2 mg Cholesterol
97 mg Sodium
1 g Carbohydrates
5 g Fiber
3 g Protein

Flourish

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Copyright Act Notice                       

*Many of the statements on this web site have not been evaluated by the Food and Drug Administration or other government, research or academic body; any that were are so marked. This information is not intended to diagnose, treat, cure or prevent diabetes or any disease. Information on this site is provided for informational purposes and is not meant to substitute for the advice provided by your own physician or other medical professional. Not intended to diagnose or prescribe for medical or psychological conditions nor to claim to prevent, treat, mitigate or cure such conditions. You should not use the information contained herein for diagnosing or treating a health problem or disease, or prescribing any medication. Any products advertised are from third parties. You should read carefully all product packaging. You should consult with a healthcare professional before starting any diet, exercise or supplementation program. Do not discontinue the use of prescription medication without the approval of your physician.

**Results not typical; your results may vary.


***Recipes provided usually include nutritional information and diabetic exchanges. Not all recipes are appropriate for all people. Please make sure a recipe is appropriate for your meal plan and pay careful attention to serving sizes. User is solely responsible for their use of any content provided.