Diabetic Recipe: Pakistani Style Vegetables

1/2 teaspoon olive oil 1 1/2 onions, chopped 3 tablespoons minced garlic 2 whole black peppercorns 1 teaspoon ground ginger 1 1/2 teaspoons garam masala 1 1/2 teaspoons ground turmeric 1 teaspoon paprika 1/2 teaspoon crushed red pepper flakes 1 teaspoon salt 1 cup water, divided 1/2 medium head cabbage, chopped 2 potatoes, peeled and chopped 2 tomatoes, sliced 1 1/2 cups frozen green peas Heat olive oil in a medium saucepan over medium heat, and stir in onions, garlic, and peppercorns. Saute until onions are tender. Mix in ginger, garam masala, turmeric, paprika, red pepper flakes, and salt. Stirring constantly, cook until onions are thoroughly coated with the seasonings. Stir 1/4 cup water into the saucepan. Mix in cabbage, potatoes, tomatoes, and remaining water. Increase heat to medium-high. Continue to cook, stirring often, until all vegetables are tender, about 20 minutes. Stir in the peas during the last 5 minutes of cooking. Amount Per Serving  Calories: 207 | Total Fat: 1.6g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 207

Total Fat: 1.6gCholesterol: 0mgSodium: 680mgTotal Carbs: 43.5g    Dietary Fiber: 10.1gProtein: 8.3g

Low Glycemic Impact Recipes: Spicy Mexican Style Zucchini Casserole

2 tablespoons olive oil3 pounds zucchini, cubed1 cup chopped onion1 teaspoon garlic salt1 teaspoon paprika1 teaspoon dried oregano1 teaspoon cayenne pepper, or to taste1 cup cooked long-grain rice1 cup cooked pinto beans2 1/2 cups salsa1 1/2 cups shredded Cheddar cheesePreheat the oven to 350 degrees F (175 degrees C). Heat the oil in a large skillet over medium-high heat. Add zucchini and onions; cook and stir until tender, about 10 minutes. Season with garlic salt, paprika, oregano and cayenne pepper, and continue cooking and stirring until fragrant. Mix in the rice, beans and salsa and cook just until heated through. Mix in 1 cup of Cheddar cheese until well blended. Transfer to a 9x13 inch baking dish and top with remaining Cheddar cheese. Cover the dish with a lid or aluminum foil. Bake for 20 minutes in the preheated oven, or until cheese is melted and bubbly. Amount Per Serving  Calories: 250 | Total Fat: 12.7g | Cholesterol: 27mg Powered by ESHA Nutrient Database

Spicy Mexican Style Zucchini Casserole

Servings Per Recipe: 8

Amount Per Serving

Calories: 250

Total Fat: 12.7gCholesterol: 27mgSodium: 942mgTotal Carbs: 24.6g    Dietary Fiber: 5.8gProtein: 12.5g VIEW DETAILED NUTRITION
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Slow Cooker Main Dishes: Mexican Style Shredded Pork | Submitted By: Tora. V

1 (3 pound) boneless pork loin roast, cut into 2 inch pieces1/2 teaspoon salt2 (4 ounce) cans diced green chile peppers3 cloves garlic, crushed1/4 cup chipotle sauce3 1/4 cups water, divided1 1/2 cups uncooked long grain white rice1/4 cup fresh lime juice1/4 cup chopped cilantroPlace the roast in a slow cooker, and season with salt. Place chile peppers and garlic on top of roast. Pour in the chipotle sauce and 1/2 cup water. Cover, and cook 7 hours on Low. In a pot, bring remaining 2 3/4 cups water and rice to a boil. Mix in the lime juice and cilantro. Reduce heat to low, cover, and simmer 20 minutes. Remove roast from the slow cooker, and use two forks to shred. Return pork to the slow cooker, and allow to sit 15 minutes to absorb some of the liquid. Serve over the cooked rice. Amount Per Serving  Calories: 521 | Total Fat: 19.1g | Cholesterol: 108mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 521

Total Fat: 19.1gCholesterol: 108mgSodium: 802mgTotal Carbs: 43g    Dietary Fiber: 1.2gProtein: 41.1g VIEW DETAILED NUTRITION
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Slow Cooker Main Dishes: Asian Style Country Ribs | Submitted By: Aliskill

1/4 cup lightly packed brown sugar1 cup soy sauce1/4 cup sesame oil2 tablespoons olive oil2 tablespoons rice vinegar2 tablespoons lime juice2 tablespoons minced garlic2 tablespoons minced fresh ginger1 teaspoon Sriracha hot pepper sauce12 boneless country-style pork ribsStir together the brown sugar, soy sauce, sesame oil, olive oil, rice vinegar, lime juice, garlic, ginger, and Sriracha in the crock of a slow cooker. Add the ribs; cover and refrigerate. Allow ribs to marinate in the refrigerator for 8 hours or overnight. Before cooking, drain marinade and discard. Cook on Low for 9 hours. Drain cooked meat and shred, using 2 forks. Amount Per Serving  Calories: 653 | Total Fat: 44g | Cholesterol: 177mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 653

Total Fat: 44gCholesterol: 177mgSodium: 2529mgTotal Carbs: 13.9g    Dietary Fiber: 0.5gProtein: 48.4g VIEW DETAILED NUTRITION
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Reviewed on Sep. 18, 2009 by Na Ree    This is similar to a popular Korean food called Kalbi, but Kalbi is made with beef, so I think this marinade will work with beef, like round steak. I didn't have lime juice so used lemon instead, and I didn't have Sriracha sauce so I used 1/2 tsp of hot pepper flakes. I marinaded for only 3 hours and then cooked in the oven at 350 for 1 hours (I didn't know I had to marinade it until I was getting to make it for today). It was delicious! My daughter, who just turned two, asked for more after she finished her plate. It probably could have been marinaded a bit longer, but I put leftover marinade juice on the meat (I should also note that I only used 3 boneless meat for the entire marinade). The meat was still tender (not like crock pot tender but tender enough), but I thought it was a little salty so I'll use less soy sauce next time. Overall, it was fabulous! Was this review helpful? [ YES ]
11 users found this review helpful This is similar to a popular Korean food called Kalbi, but Kalbi is made with beef, so I think...

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Stuffed Peppers: Stuffed Peppers Italian Style | Submitted By: DJCARR

4 green bell peppers, halved and seeded1 (1 pound) loaf stale Italian bread, crumbled1 tablespoon olive oil1 small onion, chopped2 cloves garlic, minced1 (2 ounce) can anchovy fillets, chopped8 pitted green olives, chopped2 tablespoons extra virgin olive oil1/2 teaspoon ground black pepper1/2 teaspoon crushed red pepper flakes1 (15 ounce) can tomato saucePreheat oven to 350 degrees F (175 degrees C). Place peppers in a greased baking dish; set aside. Place crumbled bread in a large bowl, and sprinkle with 1/2 cup water; set aside. Heat oil in a large heavy skillet over low heat. Saute onion until translucent, then stir in garlic. Let garlic cook for 2 minutes, then stir into bread. Add anchovies, olives, olive oil, black pepper and red pepper. Mix until well blended. Mound pepper halves with stuffing. Surround peppers with tomato sauce and a small amount of water. Cover with foil. Bake in preheated oven for 45 to 60 minutes, or until peppers are tender. Uncover for the last 15 minutes of baking, and baste occasionally with sauce. Amount Per Serving  Calories: 246 | Total Fat: 8.3g | Cholesterol: 5mg

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