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Diabetic Recipe - Fresh Spinach Salad
1 lb. fresh spinach, washed, drained and torn into desired pieces
1 can sliced water chestnuts
1 lb. fresh mushrooms, sliced thinly
1/2 lb. bacon, cooked and crumbled
4 hardboiled eggs, sliced
Make sure spinach has been well drained and isn't watery.
Combine all above salad ingredients in a large bowl. (toss the spinach, mushrooms, and water chestnuts together then top with bacon and sliced hardboiled eggs as garnish until time to serve.) Chill. This is a wonderful change from a plain iceberg lettuce salad. Leftovers don't keep well, spinach tends to wilt down. So eat it all at the first serving or shortly thereafter.
Diabetic Recipe - Italian-Style Sautéed Broccoli
1 tsp. extra virgin olive oil
2 or 3 garlic cloves, minced
1 onion, diced
4 or 5 button mushrooms, brushed clean and thinly sliced
1 or 2 tomatoes, diced
1 head broccoli, cut into small flowerets, with stems peeled and thinly sliced
Bring a large pot of water to boil over high heat. Add broccoli and cook until bright green but not completely tender, about 3 minutes. Plunge into cold water to stop the cooking process and preserve the bright color.
Heat oil in a skillet over medium heat. Add garlic, onion, and cook, stirring, 2-3 minutes. Add tomatoes and stir well. Cover and simmer 10-15 minutes. Remove cover and stir in broccoli. Simmer, uncovered, 2-3 minutes.
Serve hot, makes 4 servings.
Diabetic Recipe - Baked Custard
Baked Custard
4 Large Eggs
1/2 Cup of Splenda
½ Teaspoon salt
1 ½ Cups Heavy Cream
1 Cup Water
1 Teaspoon Vanilla Extract
1/8 to ¼ Teaspoon Ground Nutmeg , for garnish
Preheat over to 350 F
COMBINE eggs, Splenda and salt in large mixing bowl. Add milk, water and vanilla extract; beat until mixed. Pour into six 6-ounce custard cups. Sprinkle with nutmeg, Place cups in 13X9-inch baking pan; fill pan with hot water to 1-inch depth.
BAKE for 35 to 40 minutes or until knife inserted near center comes out clean. Remove cups to wire rack to cool completely. Refrigerate until ready to serve.
