| Just because you are diabetic doesn't | | | | and drain remaining liquid off |
| mean you have to give up baked beans! | | | | cauliflower. Transfer cauliflower and |
| Here is a recipe for quick and easy | | | | garlic to a food processor and process |
| Boston-style baked beans just for you. | | | | until smooth, gradually pulsating in the |
| Other vegetable recipes follow; all are | | | | reserved liquid as needed to moisten the |
| suitable for diabetics. | | | | mixture. Season with salt and pepper. |
| EASY BOSTON-STYLE BAKED BEANS | | | | Top with chives. Serve warm. |
| 4 cans navy beans, drained, reserving 1 | | | | A 1/2 cup serving of this recipe has 6 |
| 1/4 cups liquid | | | | grams carbs and 4 grams protein making |
| 1/2 lb bacon, fried and chopped, | | | | it a good diabetic choice. |
| reserving half the fat | | | | VEGETABLE CURRY |
| 1 medium onion, chopped | | | | 2 tbsp extra-virgin olive oil |
| 1/4 cup yellow mustard | | | | 1 1/2 cup chopped onion |
| 1/3 cup Splenda, granulated | | | | 1/2 tsp ground ginger |
| 2 tbsp molasses | | | | 1/4 to 1/2 tsp curry powder depending on |
| Preheat oven to 350 degrees. Cook | | | | your taste |
| onion in the bacon fat until | | | | 1/4 tsp salt |
| translucent. Stir in the beans and | | | | 1 lb plum tomatoes, coarsely chopped |
| remaining ingredients. Pour into a | | | | 3/4 cup chicken broth |
| 3-quart baking dish. Bake for 45 | | | | 3/4 lb fresh grean beans, washed, |
| minutes. | | | | trimmed and cut into pieces |
| 18 servings at 9g protein, 21 g carbs | | | | 1 lb yellow squash, cut into 3/4-in |
| and 3 g sugar each. | | | | thick pieces |
| MASHED CAULIFLOWER | | | | Heat oil in large, deep skillet over |
| 1 1/2 lbs cauliflower cut into large | | | | medium heat. Add onions and cook just |
| florets | | | | until onions are softened. Add ginger, |
| 3 cloves garlic | | | | curry and salt. Cook for two minutes. |
| 2 cans low-sodium chicken broth | | | | Add tomatoes, stirring until they are |
| 1/8 tsp saltdash fresh-ground black | | | | coated with the spices. Add broth and |
| pepper | | | | bring mixture to a boil. Reduce heat |
| 2 tbsp chopped chives | | | | to medium-low. Stir beans into mixture |
| In a large saucepan, combine | | | | and cook approximately 10 minutes until |
| cauliflower, garlic and broth. Be sure | | | | beans are just tender. Add squash to |
| cauliflower is completely covered by | | | | skillet, cover and simmer until squash |
| liquid, adding water if necessary. | | | | is tender but still holds its shape, |
| Bring to a boil, reduce heat to | | | | about 8 minutes. |
| medium-low and simmer until cauliflower | | | | The chicken broth with these vegetables |
| is tender, about 12-14 minutes. | | | | gives them a protein balance. |
| Reserve 2 tablespoons of cooking liquid | | | | Enjoy! |