I am looking for diabetic vegetarian recipies that are easy to cook?!
I am looking for diabetic vegetarian recipies that are easy to cook?
Answers:
The Vegetarian Society website is always a good start when looking for recipes. They have a special section on beating diabetes using your diet - http://www.vegsoc.org/cordonvert/recipes...
Here are a few websites I found for you to browse through.
http://www.diabetic-recipes.com/cat_vege...
http://diabeticgourmet.com/recipes/veget...
http://www.healthy-diabetic-recipes.co.u...
Good luck & enjoy trying them out!
TRY A FEW DIFFERENT KINDS OF SQUASH AND SLICE THEM LONG WAYS VERY THIN, (TO TASTE) AND DRY SEASON THEM TO TASTE. THROW THEM ON A HOT SKILLET WITH A LITTLE OLIVE OIL OR HEALTHY OIL ALTERNATIVE, AND FRY TO TASTE. MMMMMM.....
Lunch in a Jacket
(makes 1 serving)
1 5-ounce baking potato, scrubbed and pricked several times with a fork
1/4 cup (35 g) frozen mixed vegetables
1/2 tablespoon (7.5 ml) water
2 tablespoons (15 g) shredded reduced-fat cheddar cheese
1/2 teaspoon (2.5 ml) dry-roasted sunflower seeds
Place the potato on a paper towel in the center of the microwave oven. Microwave on HIGH (100%) power for 4 1/2 to 4 1/2 minutes, until potato is tender when pierced with a fork. Remove from oven and let stand for 4 to 5 minutes.
Meanwhile, place the vegetables and water in a small microwave-safe dish. Cover and microwave on HIGH (100%) power for 2 to 3 minutes, until just tender.
Carefully open the potato by cutting a slit in the top and gently pushing the potato from both ends (protect fingers with hot pads or paper towels) to loosen and the potato pulp. Fluff the potato with a fork.
Spoon the hot vegetables into the potato. Top with cheese and sunflower seeds. Serve warm.
Per serving: 183 calories (17% calories from fat), 9 g protein, 4 g
Baked French Fries~~~~~~~ Ingredients
2 large potatoes
1/2 teaspoon salt
1 tablespoon vegetable oil
1/8 teaspoon paprika.
Directions
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.
Calories: 93
carbs-15
Carrot and Raisin Salad
Ingredients
2-1/2 cups shredded carrots (about 3 large)
3/4 cup chopped celery
1/3 cup raisins
1/3 cup coarsely chopped walnuts
3/4 cup fat-free mayonnaise
1/2 teaspoon Dijon-style mustard
1-2 teaspoons sugar
1/8 teaspoon salt
6 lettuce leaves
Directions
Combine carrots, celery, raisins, and walnuts in medium bowl. Add remaining ingredients, except lettuce, stirring until blended. Serve on lettuce-lined salad plates.
Calories: 115
Protein: 2.6 g
Sodium: 460 mg
Cholesterol: 0 mg
Fat: 4.1 g
Carbohydrates: 19.2 g
Exchanges: 2 Vegetable, 1/2 Fruit, 1 Fat
it is easy to cook for a diabetic person