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Diabetic Recipes - Vegetable Side Dishes

Source: Better Homes and Gardens 8 Grams or Less Low-Carb Recipes

Asparagus and Fresh Mozzarella


1 lb asparagus spears
2 oz fresh mozzarella cheese, cut or torn into pieces
1 tsp snipped fresh lemon verbena or 1/4 tsp. finely shredded lemon peel


Snap off and discard woody bases from asparagus. Using a sharp knife, carefully split asparagus stalks lengthwise. Place a steamer basket in a large skillet. Add water to just below the bottom of the steamer basket. Bring water to boiling. Add asparagus to steamer basket. Cover and steam for 1 minute. Transfer asparagus to a broiler-proof serving dish; top with mozzarella cheese. Broil asparagus 4 inches from heat about 2 minutes or until cheese bubbles slightly. Just before serving, sprinkle with lemon verbena.

Makes 4 to 6 servings.

Nutrients Per Serving:
56 Calories
3 g Total Fat
2 g Saturated Fat
2 g Carbohydrates
5 g Proteins
11 mg Cholesterol
134 mg Sodium
1 g Fiber


Oven-Roasted Broccoli


2 tbsp olive oil 4 cups broccoli florets
1 cup thinly sliced leek
1/2 tsp salt
1/4 tsp black pepper


Add oil to a shallow baking pan. Heat in a 450 degree oven for 1 minute. Stir broccoli into hot oil. Bake, covered, for 15 minutes. Stir leek, salt, and pepper into baking pan. Roast, covered, for 5 to 7 minutes more or until broccoli is crisp-tender.

Makes 4 to 6 servings.

Nutrients Per Serving:
98 Calories
7 g Total Fat
1 g Saturated Fat
8 g Carbohydrate
3 g Protein
0 mg Cholesterol
319 mg Sodium
3 g Fiber


Garlicky Green Beans


1 lb green beans
2 tbsp butter
1/2 tsp black pepper
2 cloves garlic, minced


In a Dutch oven or larger saucepan cook green beans, covered, in a small amount of boiling salted water for 10 to 15 minutes or until crisp-tender. Drain; set beans aside. Melt butter in the same pan over medium heat. Add pepper and garlic; cook and stir for 1 minute. Stir in green beans.

Makes 6 servings.

Nutrients Per Serving:
61 Calories
4 g Total Fat
3 g Saturated Fat
6 g Carbohydrate
2 g Protein
11 mg Cholesterol
143 mg Sodium
3 g Fiber


Curried Cauliflower


4 cups cauliflower florets
2 tbsp butter
2 tbsp sliced green onion (1)
1 tsp curry powder
1/8 tsp crushed red pepper


In a medium saucepan cook cauliflower, covered, in a small amount of boiling salted water for 8 to 10 minutes or just until crisp-tender. Drain; set aside. Melt butter in the same saucepan over medium heat. Add green onion; cook and stir for 30 seconds. Stir in curry powder and crushed red pepper. Stir in cauliflower. Season to taste with salt.

Makes 4 servings.

Nutrients Per Serving:
82 Calories
6 g Total Fat
4 g Saturated Fat,
6 g Carbohydrate
2 g Protein
16 mg Cholesterol
128 mg Sodium
3 g Fiber


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*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.