Looking for something to make for dinner this Easter? Try these two Diabetic recipes sure to please everyone!
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Confetti Vegetable Kugel
A colorful and delicious baked vegetarian dish made with fresh vegetables and herbs.
Ingredients
3 medium zucchini, unpeeled
3 medium carrots, peeled
2 sweet potatoes, peeled (about 1 pound)
2 medium onions
2 medium garlic cloves
½ cup chopped parsley
3 tbsp fresh basil, or 1 tsp dried
4 eggs
4 egg whites
½ cup potato starch, or matzo meal
1 ¼ tsp salt (to taste)
3 medium carrots, peeled
2 sweet potatoes, peeled (about 1 pound)
2 medium onions
2 medium garlic cloves
½ cup chopped parsley
3 tbsp fresh basil, or 1 tsp dried
4 eggs
4 egg whites
½ cup potato starch, or matzo meal
1 ¼ tsp salt (to taste)
Directions
1. Preheat oven to 375 degrees F. Grate zucchini, carrots, and sweet potatoes (can be done in the food processor). Finely mince onions, garlic, parsley, and basil.
2. Combine with remaining ingredients in a large mixing bowl and mix well.
3. Spray a 3-quart rectangular or oval casserole dish with nonstick spray. Add vegetable mixture and spread evenly.
4. Bake in oven for 1 hour and 10 minutes, or until golden brown and firm.
2. Combine with remaining ingredients in a large mixing bowl and mix well.
3. Spray a 3-quart rectangular or oval casserole dish with nonstick spray. Add vegetable mixture and spread evenly.
4. Bake in oven for 1 hour and 10 minutes, or until golden brown and firm.
Nutritional Facts: 12 Servings, calories: 99.5, Total Carbs: 15.3g, Dietary Fiber: 2.2g, Sugars: 4.2g, Total Fat: 2.7g, Saturated Fat: 0.7g, Unsaturated Fat: 2g, Potassium: 290.3mg, Protein: 4.6g, Sodium: 313.5g.
Dietary Exchanges: 1 vegetable
Roast Leg of Lamb
Rosemary and garlic roasted lamb.
Ingredients
3 tbsp mustard, honey, whole grain
2 medium garlic cloves, minced
1 ½ tsp dried rosemary, crushed
½ tsp black pepper
4 lb Lamb, leg, whole, lean, raw, choice, 1/4″ trim, well trimmed, boned, rolled and tied
1 pinch mint apple jelly (optional)
2 medium garlic cloves, minced
1 ½ tsp dried rosemary, crushed
½ tsp black pepper
4 lb Lamb, leg, whole, lean, raw, choice, 1/4″ trim, well trimmed, boned, rolled and tied
1 pinch mint apple jelly (optional)
Directions
1. Preheat the oven to 400 degrees F, then combine mustard, garlic, rosemary, and pepper. Rub the mustard mixture over lamb.
2. Add the roast to a shallow, foil-lined roasting pan and place on meat rack and roast for 15 minutes.
3. Reduce the temperature of the oven to 325 degrees F and roast the lamb for about 20 minutes per pound for medium or until the internal temperature of the lamb reaches 145 degrees F. (Use a meat thermometer and insert into thickest part of roast, to properly test temperature)
2. Add the roast to a shallow, foil-lined roasting pan and place on meat rack and roast for 15 minutes.
3. Reduce the temperature of the oven to 325 degrees F and roast the lamb for about 20 minutes per pound for medium or until the internal temperature of the lamb reaches 145 degrees F. (Use a meat thermometer and insert into thickest part of roast, to properly test temperature)
4. Take roast from pan and transfer to cutting board, then cover roast with foil and let stand for 10 to 15 minutes before carving because the internal temperature of the roast will continue to rise 5 to 10 degrees F while it is standing.
5. Cut and discard the string from the roast then carve into 20 slices and serve with mint jelly if desired.
5. Cut and discard the string from the roast then carve into 20 slices and serve with mint jelly if desired.
Nutritional Facts: 12 servings, Calories: 231.5, Total Carbs: 2.1g, Dietary Fiber: 0.2g, Sugars: 1.1g, Total Fat: 8g, Saturated Fat: 2.8g, Unsaturated Fat: 5.2g, Potassium: 502.1mg, Protein: 35.4g, Sodium: 136mg
Dietary Exchanges: 4 meat
These diabetic recipes (and more!) can be found by going to dLife.
these are great recipes even for a non-diabetic like me
Mmm, I will pass this on to my MIL!