Side Dishes for Diabetes

Recipe Summary:

Preparation Time: 45 minutes

Number of Servings: 6

Cups of Fruits and Vegetables Per Person: 2

Ingredients:

2 Tbsp, peanut oil
1 Tbsp, mustard seeds
2 Tbsp, sesame seeds
2 tsp, ground cumin
1-1/2 cups, chopped onion
1-1/2 tsp, salt
2 tsp, turmeric
1/4 tsp, cayenne pepper (can add more if you like hot foods)
2 medium eggplants (7 - 8 inches long, and 4 inches in diameter) cut into 1 inch cubes
water as needed
2 cups, frozen or fresh green peas
1 small bunch fresh cilantro, minced, optional
rice, cooked

Recipe Summary:

Preparation Time: 15 minutes

Number of Servings: 4

Cups of Fruits and Vegetables Per Person: 1

Ingredients:

2 garlic cloves, peeled
2 Tbsp, Red Wine Vinegar
1 tsp, Dijon Mustard
1 tsp, Extra Virgin Olive Oil
1 head cauliflower (1¼ pounds), cut into florets
1 large red bell pepper, cut into slivers
3 Tbsp, chopped parsley

Recipe Summary:

Preparation Time: 15 minutes

Number of Servings: 4

Cups of Fruits and Vegetables Per Person: 1

Ingredients:

1 red onion, small, sliced crosswise and separated into rings
1/2 tsp rosemary, dried, crumbled
1 medium tomato chopped
2-1/2 cups chick-peas, canned, rinsed and drained
1 Tbsp olive oil
1/2 cup low-sodium vegetable stock
1 Tbsp balsamic vinegar
2 Tbsp sun-dried tomato bits

Recipe Summary:

Preparation Time: 20 minutes

Number of Servings: 8

Cups of Fruits and Vegetables Per Person: 3

>strong>Ingredients:

1/4 cup olive oil
1 cup diced onion
2 cloves garlic, finely chopped
2 cups diced red bell peppers
2 cups diced zucchini
2 cups diced yellow summer squash
3 cups frozen lima beans
3 cups fresh or frozen corn kernels
2 Tbsp coarsely chopped fresh sage

Recipe Summary:

Preparation Time: 30 minutes

Number of Servings: 12

Cups of Fruits and Vegetables Per Person: 1

Ingredients:

1 tbsp olive oil
1 cup green onions, sliced
1/2 tsp oregano
1/2 tsp basil
1/4 tsp salt
1/8 tsp black pepper
1/8 tsp cayenne pepper
1 garlic clove, minced
2 14-1/2 oz cans no-added-salt whole tomatoes, undrained and chopped
15 oz can black beans, rinsed and drained
4 cups hot cooked pasta (any shape)
14 oz can artichoke hearts, drained and quartered