3 Recipes: Braised Brussels Sprouts , Diabetic Pumpkin Pie, Black Bean Soup

Braised Brussels Sprouts

8 Servings

2 lbs fresh brussels sprouts
2 bacon strips, diced
1 medium
onion, chopped
1 cup chicken broth
1 teaspoon caraway seeds
1/4 teaspoon salt
1/8 teaspoon pepper

Trim brussels sprouts and cut an X in the core of each. Place 1/2 in. of water in a large saucepan; add sprouts. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender.
Meanwhile, in a large skillet cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain.
In the drippings, saute onion until tender. Stir in the broth, caraway seeds, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until liquid is almost evaporated.
Drain brussels sprouts. Add sprouts and bacon to onion mixture; toss to coat.

1 cup equals 91 calories, 4 g fat (1 g saturated fat), 4 mg cholesterol, 260 mg sodium, 12 g carbohydrate, 5 g fiber, 5 g protein.

Diabetic Exchange: 2 vegetable
credit: Copyright © 2006 – 2015 HealthyHomeRecipes.Com. All rights reserved.

Diabetic Pumpkin Pie
1 sm. pkg. sugar-free vanilla pudding
1 1/2 C. milk (whole or nonfat)
1 C. canned pumpkin
1/4 tsp. cinnamon
1/4 tsp. nutmeg
Artificial sweetener to equal 1 tsp. sugar
1 baked 8-inch pie crust

Place pudding mix in a saucepan. Gradually add milk. Cook and stir over medium heat until mixture comes to a boil. Remove from heat and add pumpkin, spices and sweetener; mix well. Pour into baked crust. Chill until firm, about 3 hours.
Credit: Copyright © 2006 – 2015 HealthyHomeRecipes.Com. All rights reserved.

Diabetic Black Bean Soup
1 slice Bacon
1/2 cup Onion chopped
1 cup Celery
2 1/2 cup Black beans cooked, drained  ( I rinse all of my can food under running water once.)
2 1/2 cup Water
1/2 tsp Cumin
1/2 tsp Salt
1/2 tsp. ground pepper freshly
Fry bacon over medium heat in small heavy frying pan; crumble bacon and set aside. Heat bacon drippings over medium heat; saute onion and celery until tender, stirring occasionally. Puree beans in blender or food processor fitted with steel blade stir into vegetables.*Note: No food blender or processor, get a cutting board chop up beans very fine and stir into the soup.
Mix in crumbled bacon and remaining ingredients, stirring occasionally until soup is hot. Soup will thicken as it stands and can be thinned with additional water. Serve hot.  Low-sodium diets: Omit salt.
credit: Copyright © 2006 – 2015 HealthyHomeRecipes.Com. All rights reserved.

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