Home » Vegetables (page 2)

Vegetables

ZUCCHINI BOATS

4 medium zucchini2 tbsp canola or olive oil1 small onion, chopped3 garlic cloves, minced1/2 cup grated Swiss cheese2 tbsp whole-wheat flour2 tbsp chopped fresh parsley2 eggs, beaten1/4 tsp salt1/8 tsp black pepper2 tbsp grated Parmesan cheese Preheat oven to 375 degrees. Cut zucchini in half lengthwise; scoop out centers leaving 1/2-inch shell. Finely chop the meat of the zucchini. Heat …

Read More »

Sweet Potato Soufflés – Even Easier Than Easy

Soufflés have always had the reputation for being a difficult, and temperamental thing to make, which I’ve never really understood. As long as you can manage to whip some egg whites, and fold them into your batter without knocking all the air out, there’s really not much that can go wrong.  And that’s with the traditional method, which requires making …

Read More »

MIDDLE EASTERN LENTIL SOUP

1 cup dried lentils2 tbsp olive oil1 small onion1 medium red bell pepper, chopped1 tsp whole fennel seeds1/2 tsp ground cumin1/4 tsp ground red pepper4 cups water1/2 tsp salt1 tbsp lemon juice1/2 cup low-fat plain yogurt2 tbsp chopped fresh parsley Rinse lentils, discarding any debris or blemished lentils; drain. Heat oil in a large saucepan over medium heat. Add the …

Read More »

Potato Benefits, Potato Varieties And Green Potatoes

Did you know that potatoes are good for you? Unfortunately, they have a reputation for being fattening. It’s true if you eat a lot of french fries from fast food restaurants and bags of potato chips. But, if you cook your own potatoes at home and don’t slather them with gobs of butter and sour cream you’ll be okay. I …

Read More »

SQUASH SKILLET

Fresh squash and a tomato make a great, easy side dish! 2 medium yellow squash, unpeeled, sliced into rounds1 large zucchini, unpeeled, sliced into rounds1 tomato, cut into small wedges (do not seed as much of the nutritional value is in the seeds)1/2 tsp dried onion flakes1/4 tsp garlic powder (minced garlic would be better but I didn’t have any …

Read More »

COLORFUL BROCCOLI AND BELL PEPPERS WITH ORANGE SAUCE

3 to 3 1/2 cups broccoli florets1 small yellow bell pepper, cut into strips1 small red bell pepper, cut into strips1 tbsp butter2 tbsp finely chopped red onion1 garlic clove, minced1 1/2 tsp cornstarch2/3 cup fresh orange juice2 tsp Dijon mustard Cook the broccoli and bell pepper strips in a medium saucepan in a small amount of lightly salted boiling …

Read More »

GRANNY SMITH BAKED BEANS

I have had several diabetics tell me they don’t eat beans because they are carbs. I have controlled my diabetes for almost twelve years by eating beans almost daily. That is the only piece of advice the nutritionist gave me that has actually worked for me. Yes, beans are carbs but they are good carbs. Not all carbs are created …

Read More »

ITALIAN DRESSED GREEN BEAN SALAD

3 cups (about 1 lb) hot cooked green beans2 plum tomatoes, cut into thin wedges1/4 cup light Italian salad dressing (watch sugar content)2 tbsp chopped fresh basil Combine all ingredients together in a large bowl and you are ready to serve.  Can be chilled before serving if desired.

Read More »

SKILLET BROCCOLI

1 tbs canola oil4 cups fresh broccoli florets1 1/2 tbsp balsamic vinegar2 tsp Splenda granulated1/4 tsp salt1/4 tsp red pepper flakes* In a large nonstick skillet over medium heat, heat the canola oil while swirling to coat the entire pan.  Add the broccoli, cover, and cook 10 minutes stirring frequently until lightly browned and crisp tender. In a small bowl …

Read More »

CHICKEN AND CORN CHOWDER

2 tsp canola oil1 cup chopped yellow onion3/4 lb boneless skinless chicken pieces, cut into 1/2-inch pieces1/2 tsp freshly ground black pepper1 can (14 3/4-oz) cream-style corn1 cup reduced-sodium chicken broth1 cup frozen whole-kernel corn1 jar (2-oz) diced pimientos, drained1/2 cup packaged garlic-flavored croutons Heat the oil in a large saucepan over medium heat.  Add the onion and cook for …

Read More »