Butter Dish
Butter Dish
Great Companions (diabetic welcome, too): cauliflower cooked Cheddary pumpkin, Brussels sprouts
Ready to try the food garrisons for your family? Try Texas-style baked squash, cauliflower with cheddar cheese, yogurt or Brussels sprouts and chilli to give your meals a new look. These recipes are also good for casual meals, etc. The pumpkin is a dish very tasty with a crunchy topping. The recipe for cauliflower has instructions for using the cauliflower frozen, if you hurry.
BAKED SQUASH Texas Style
5 pounds medium-size yellow squash
Two beaten eggs
1 cup bread crumbs + additional for garnish
1 stick butter
1 / 4 cups Splenda
2 tablespoons onion minced
salt to taste
pinch of black pepper
Cut the squash and cut into pieces about 4. Drop squash into a pot of boiling water to cover all parties. Return to boil. Reduce heat and simmer until tender. Drain in a sieve, mashing with a fork or masher. Add remaining ingredients and mix well. Pour into a pan that has been sprayed gas cooking. Top with breadcrumbs extra. Bake at 350 degrees until bubbly.
Cheddar CAULIFLOWER
1 cauliflower Med Head
2 cups water
1 teaspoon salt
1 / 4 c. teaspoon pepper
1 tsp teaspoon dry mustard
1 / 2 cup mayonnaise
2 cups shredded cheddar
1 teaspoon mayonnaise
Preheat oven to 375 degrees.
Wash cauliflower, remove the stems and leaves and cut into bite sized pieces. Add water to a large saucepan and add cauliflower. Cover and cook for about 10 minutes until tender, drain. Spray a baking dish with half cooking spray. Layer of cauliflower in the dish. Sprinkle with salt and pepper. Combine mustard and mayonnaise in a small bowl and mix well. Spread mixture on cauliflower. Sprinkle with cheese and salad dressing on top. Bake 350 until bubbly, about 10 minutes.
Note: For the cook occupied, the use of cauliflower and cauliflower frozen layers start in baking dish. It is a time saver in the busy week nights great.
Brussels sprouts with yogurt and chili
2 (10 oz) packages frozen Brussels sprouts
1 / 2 cup onions minced
1 teaspoon melted butter
1 cup plain yogurt without sugar (preferably fat to low)
2 (4 oz) jar diced peppers, drained
Cook Brussels sprouts according to package directions, omitting salt and butter. Drain aside. In a large skillet, sauté onion in butter. Remove fire. Add the yogurt, red peppers and Brussels sprouts and onions in the pan mix well. Simmer, stirring occasionally, until hot. Serve hot.
It is a good meal for diabetics as well as half of protein as carbs in this dish of Brussels sprouts.
Enjoy!
About the Author
A grandmother with diabetes, Linda enjoys sharing diabetic friendly recipes at http://diabeticenjoyingfood.squarespace.com
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SIMON LEACH - Making a butter dish 1
