Lasagna for Diabetics

Ingredients:

3/4 c. minced onions
1/2 c. sliced mushrooms
1 tbsp. parsley
1/2 tsp. basil
1 tbsp. oregano
1 c. Mozzarella cheese
2 tbsp. minced garlic
1/2 c. shredded carrots
1/2 frozen spinach (thawed)
3 c. tomatoes
1/4 tsp. dried rosemary
3 tbsp. grated parmesan cheese
1 1/3 c. cottage cheese
8-10 cooked Lasagna noodles (boil according to pacakge)

Directions:

Saute all veggies except tomatoes and spinach until soft
Add tomatoes and spinach and all the spices and simmer about 15 minutes
Mix the cheeses together in a separate bowl. (reserve 1/4 c. mozzo cheese to sprinkle over the top)
In an 8×12 or 9×12 baking dish layer sauce, noodle, cheese, sauce, noodle, sauce, cheese. After finishing layers, sprinkle the top with the reserved mozzo and bake.

Bake at 375 degrees for 30 minutes

4 servings

Parmesan Crackers for Diabetics

parmesan crackers

Ingredients:

3/4 cup whole wheat flour
1/4 cup cornmeal
1/4 cup grated Parmesan cheese
2 tablespoons dehydrated vegetable flakes
1 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons cold reduced-fat margarine
1/4 cup skim milk
dash of cayenne pepper (optional)

Directions:

In a bowl, combine flour, cornmeal, Parmesan cheese, dehydrated vegetable flakes, baking powder, and salt.
Using a pastry blender or two knives, cut margarine into flour mixture until it resembles fine crumbs.
Make a well in the center and stir in the milk to form a stiff dough.
Gather the dough into a ball and chill, wrapped in plastic wrap, for 15 minutes.

Preheat oven to 375°F while the dough is chilling.

When you’re ready to bake, roll out dough on a lightly floured work surface to 1/8-inch thickness.
Cut out with small cookie cutters into desired shape. Transfer cut out crackers to a non-stick cookie sheet.
Prick surface of crackers with a fork.
Bake 4 to 5 minutes, until crackers are lightly browned on the bottom.
Using a wide spatula, turn cracker over and bake for another 3 to 5 minutes, until browned on the bottom.
Cool completely on a wire rack. Store in an airtight container.

Broccoli with Parmesan and Pine Nuts

broccoli with parmesan and pine nuts

Ingredients:

2 lbs broccoli, tough ends trimmed, stems peeled
3 T olive oil
2 cloves garlic, minced
1/4 cup chicken broth
1/2 t salt
1/4 cup pine nuts, toasted
Shredded or Grated Parmesan cheese for garnish

Directions:

Cut broccoli stems into coins; cut heads into flowerets.
Heat oil in a large skillet over medium-high heat.
Add garlic; cook, stirring constantly, 45 seconds.
Add broccoli; cook, stirring constantly, until broccoli is bright green, 2 to 3 minutes.
Add broth; cover and cook until broccoli is crisp-tender, about 3 minutes.
Sprinkle with salt and toss.

If serving warm, add pine nuts; toss and serve.

If serving cold, cool slightly, place in a tightly sealed container and refrigerate.

Just before serving, add pine nuts and toss.

Garnish with Parmesan cheese.

Broiled Tomatoes Parmesan

broiled parmesan tomatoes

Ingredients:

2 medium ripe tomatoes
1 clove garlic, minced
2 teaspoons olive oil
1 tablespoon minced fresh basil
1/4 teaspoon freshly ground pepper
1/2 cup fresh soft bread crumbs
1 tablespoon freshly grated Parmesan cheese

Directions:

Cut tomatoes in half crosswise. Gently squeeze out and discard the seeds. Place the tomatoes cut side up on a broiler pan prepared with non-stick pan spray.

Combine the garlic, oil, basil, and pepper in a small bowl. Brush evenly over the cut surfaces of the tomatoes. Broil 6 inches from the heat source until hot, about 5 minutes.

While the tomatoes are broiling, combine the crumbs and cheese in a small bowl; sprinkle evenly over the tops of the hot tomatoes.

Return to the broiler until the crumbs are browned, about 2 minutes. Serve immediately.