Chicken Recipe | Salsa Recipe | Crock Pot Recipe and More!

1/2 head cabbage
1 carrot, chopped fine
1/4 cup green pepper, (red/yellow)
2 cup water
1 tbsp mayonnaise-type dressing

Instructions:
Cut cabbage into small wedges. Place half in blender along with
water, carrot, and peper. Blend quickly; turn off and drain at once,
using liquid for blending with balance of cabbage, drain once more.
Mix with mayonnaise dressing.

Food Exchange per serving: 1 VEGETABLE EXCHANGE CAL: 26;

Source: Recipes for Diabetics by Billie ...

DOUGH

1 tbsp active dry yeast
1 cup warm water
1 tsp salt
2 tbsp sweetener
1/4 cup olive oil
1 cup white flour
3 cup whole wheat flour

PESTO TOPPING

2 cup basil, densely packed fresh
1/4 cup pine nuts
2 garlic cloves, large
1 zest from 1 lemon
1/3 cup olive oil

VEGETABLE TOPPING

12 oz marinated artichoke hearts
3 large tomatoes, sliced thinly
1 cup zucchini, thinly sliced
1/4 cup pine nuts

Instructions:
DOUGH: Combine yeast, sweetener

16 oz (1 jar) pickled beets, - undrained
1 tsp lemon juice
1/8 tsp ground cloves, size tart apples;
1 thin lemon slices for - granish (op, tional)

Instructions:
Pour the beets with their liquid into a small bowl. Stir in the lemon juice
and the cloves. Quarter, core and peel the apple. Thinly slice the apple
into the bowl with the beet mixture. Let the apple-beet mixture stand at
room temperature until serving time. If you wish, garnish the apple-beet
mixture with ...

FOR THE POLENTA

4 cup cold water or vegetable stock
1 tsp dried rosemary, crushed
1/2 tsp salt
1 cup cornmeal
1/2 cup grated parmesan cheese

FOR THE SAUCE

1 cup stock or water
1 cup diced yellow onions
1 cup zucchini, sliced in 1/2 rounds
2 cup sliced asparagus, 1 lengths
3 cup sliced mushrooms
1 1/2 cup tomatoes, chopped
2 tbsp chopped fresh parsley
2 tsp minced garlic
1 salt and pepper
1 goat cheese for garnish

Instructions:
Bring water to a ...

8 medium bell peppers
7 fat-free grain burgers boca burgers, for example
2 cup cooked rice
1 small tomato, diced
1/2 cup mushrooms, sliced
1/4 cup tomato juice
1 cl garlic, minced
1/2 tsp dried oregano
1/4 tsp dried thyme
1 salt and pepper to taste
1/4 cup tomato juice
1/4 cup water

Instructions:
Heat oven to 350 degrees. Slice off top of peppers and remove seeds
and membranes. Place grain burgers on pan and bake in preheated
350-degree oven for 8 minutes, until ...

2 large portabello mushrooms
1 tbsp butter
1 tbsp sherry
1 garlic clove
6 oz brie cheese
2 tbsp pesto sauce

Instructions:
Lightly sauté mushrooms in butter, sherry and garlic over medium heat.
Drain well on paper towels.

Cut up brie into 12 pieces and place inside mushrooms. Add a 1/2
tablespoon of the pesto on top of each. Place under the broiler until
cheese melts (usually less than 1 minute). Serve immediately.

This recipe yields 2 servings; 4.1 carb grams ...

2 large yellow onions, chopped
2 cl garlic, minced
1 1/3 cup water
3 green peppers, chopped
4 zucchini, sliced
2 large potatoes, peeled & chopped
4 cup peeled and chopped tomatoes
1 (or 1 32 oz. can)
1 tsp fresh basil, chopped
1 (or 1/2 ts. dried)
1 tsp fresh oregano, chopped
1 (or 1.2 ts. dried)
2 tbsp fresh parsley, chopped
1 (or 1 tb. dried)
1 fresh ground pepper to taste

PER SERVING

142 *cals
4 *gm protein
1/3 *gm fat
30 *gm carbo
21 *mg sodium
6 *gm fiber

[b ...

2 large yellow onions, chopped
2 cl garlic, minced
1 3/8 cup water
3 green peppers, chopped
4 zucchini, sliced
2 large potatoes, peeled & chopped
4 cup peeled and chopped tomatoes
1 (or 1 32 oz. can)
1 tsp fresh basil, chopped
1 (or 1/2 ts. dried)
1 tsp fresh oregano, chopped
1 (or 1.2 ts. dried)
2 tbsp fresh parsley, chopped
1 (or 1 tb. dried)
1 fresh ground pepper to taste

Instructions:
Place onions and garlic in a large pot with water. Cook and stir for
about 3 ...

2 tsp virgin olive oil
2 large garlic cloves, crushed
1 cup quinoa, *
2 cup chicken broth

Instructions:
* Rinse the quinoa well before cooking to remove its slightly bitter
taste.

In a large non-stick skillit, heat oil and cook garlic 2 minutes.
Rinse quinoa in a strainer and remove any debris. Add to skill and
brown 2 minutes. Add broth and bring to boil. Reduce heat, cover
and simmer about 20 minutes.
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1/2 ...

1 1/2 cup quinoa
3 cup water
1 green bell pepper, chopped
1 red bell pepper, chopped
1/4 cup scallion, chopped
1/4 cup red onion, chopped
1/4 cup dill, cilantro, or parsley finely c, hopped
1 receipe savory salad dressin or hon, ey-vinegar dressin
1 freshly ground pepper to tst

Instructions:
Rinse the quinoa well before cooking to remove its slightly bitter
coat. Place the quinoa and water in a saucepan. Bring to a boil,
cover, reduce the heat, and simmer for about