Meatless Monday

It's Monday, which means it's also Meatless Monday. Yes, it's completely to have diabetic food that's meat-free. That said, here are six diabetic and vegetarian recipes to help you through the day. Enjoy!

AVOCADO AND MANGO SALAD WITH ACAI-BERRY VINAIGRETTE

This recipe begins, “This fresh and nutritious salad of chopped greens, sliced avocado and mango is drizzled with a vibrant vinaigrette dressing.”

Makes 6 servings

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1261

View recipe with photo: http://diabeticgourmet.com/recipes/html/1261.shtml

Ingredients

1/2 cup V8 V-Fusion Acai Mixed Berry juice

1/4 cup olive oil

1/4 cup balsamic vinegar

2 tablespoons water

1 tablespoon Dijon mustard

1 clove garlic, minced

1/8 teaspoon ground black pepper

6 cups chopped Romaine lettuce

1 medium mango, peeled, seeded and sliced (about 1 1/2 cups)

1 medium avocado, peeled, pitted and sliced (about 1 1/2 cups)

Fresh raspberries for garnish (optional)

Directions

Beat the V8, oil, vinegar, water, mustard, garlic and black pepper in a medium bowl with a whisk or fork.

Divide the lettuce among 4 salad bowls. Top with the mango and avocado slices. Spoon 2 tablespoons vinaigrette over each salad.

Garnish with fresh raspberries, if desired. Serve immediately.

Nutritional Information Per Serving: Calories: 122; Protein: 1 g; Fat: 8 g; Sodium: 49 mg; Cholesterol: 0 mg ; Carbohydrates: 12 g

SLOW COOKER RATATOUILLE

This recipe begins, “Ratatouille is a traditional French dish that combines finely chopped vegetables with a tomato, olive oil and garlic base.”

http://www.diabeticconnect.com/diabetic-recipes/general/7429-slow-cooker-ratatouille

Ingredients

1 1/2 cups cubed, peeled (if desired) eggplant

1/2 cup coarsely chopped yellow summer squash or zucchini

1/2 cup coarsely chopped tomato

1/2 8 ounce can no-salt-added tomato sauce

1/3 cup coarsely chopped red or green sweet pepper

1/4 cup finely chopped onion

1/4 teaspoon salt

1/8 teaspoon ground black pepper

1 clove garlic, minced

4 slices of baguette-style French bread, cut 1/2-inch wide

1 teaspoon olive oil

3 tablespoons finely shredded Parmesan cheese

1 tablespoon snipped fresh basil

Directions

In a 1-1/2-quart slow cooker, combine eggplant, squash, chopped tomato, tomato sauce, sweet pepper, onion, salt, black pepper, and garlic.

Cover and cook on low-heat setting for 4-1/2 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. If no heat setting is available, cook for 4 to 4-1/2 hours.

For Parmesan toast:

Preheat broiler. Brush one side of each bread slice with olive oil. Place bread slices, oiled sides up, on a baking sheet. Broil 3 to 4 inches from heat about 15 seconds or until toasted (watch carefully to avoid burning). Sprinkle bread slices with 1 tablespoon of the Parmesan cheese. Broil about 15 seconds more or until cheese is melted.

Stir basil into mixture in cooker. Serve in shallow bowls with Parmesan toast. Sprinkle with the remaining 2 tablespoons Parmesan cheese.

Nutritional Facts: Servings 2; Per serving: Calories 248; Total Fat 6 g; Saturated Fat 2 g; Cholesterol 5 mg; Sodium 739 mg; Potassium 560 mg; Total Carbohydrate 39 g; Dietary Fiber 6 g; Sugars 10 g; Protein 10 g

ORANGE AND JICAMA SALAD

Servings: 2

Source: The Diabetic Newsletter

Find this recipe at: http://diabeticgourmet.com/recipes/html/9.shtml

Ingredients

Butter lettuce leaves

Salt

1 tablespoon fresh orange juice

Freshly ground pepper

1 large orange, peeled and sliced

1/2 cup red onion, chopped

1 teaspoon white wine vinegar

1 tablespoon minced fresh cilantro

1 cup Jicama, julienned

1 teaspoon olive oil

Directions

Line plates with lettuce.

Top with orange slices.

Mound with jicama.

Sprinkle with chopped red onion.

Blend juice, vinegar, salt & pepper in small bowl.

Whisk in oil in thin stream.

Spoon over salads.

Garnish with minced cilantro.

Nutritional Information Per Serving: Calories: 282; Protein: 4.9 g; Fat: 2.8 g; Sodium: 36 mg; Carbohydrates: 10 g; Exchanges: 1 fruit; 1 vegetable; 1 fat; 1 starch

SLOW COOKER GARLIC HERB MUSHROOMS

This recipe begins, “A combination of aromatic herbs flavor slow-cooked cremini mushrooms.”

http://www.diabeticconnect.com/diabetic-recipes/general/7428-slow-cooker-garlic-herb-mushrooms

Ingredients

24 ounces cremini mushrooms

4 cloves garlic, minced

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/4 teaspoon dried thyme

2 bay leaves

1 cup vegetable broth

Kosher salt and freshly ground black pepper, to taste

1/4 cup half and half

2 tablespoons unsalted butter

2 tablespoons chopped fresh parsley leaves

Directions

Place mushrooms, garlic, basil, oregano, thyme and bay leaves into a 3-qt slow cooker. Stir in vegetable broth; season with salt and pepper, to taste.

Cover and cook on low heat for 3-4 hours or high heat for 1-2 hours, or until browned and tender. Stir in half and half and butter during the last 15-20 minutes of cooking time.

Serve immediately, garnished with parsley, if desired.

Nutritional Facts: Servings 4; Per serving: Calories 120; Total Fat 8 g; Saturated Fat 4.5 g; Cholesterol 20 mg; Sodium 450 mg; Potassium 810 mg; Total Carbohydrate 9 g; Dietary Fiber 2 g; Sugars 4 g; Protein 6 g

MARINATED CUCUMBER SALAD

Servings: 5

Source: The Diabetic Newsletter

Find this recipe at: http://diabeticgourmet.com/recipes/html/4.shtml

Ingredients

1/2 cup Italian dressing (low-calorie)

1/8 teaspoon pepper

1 medium cucumber, peeled and thinly sliced

1/4 cup radishes, thinly sliced

2 tablespoons fresh parsley, chopped

Directions

Combine Italian dressing and pepper in a medium bowl; stir well.

Add cucumber, onion, radishes, and parsley.

Toss gently to coat.

Cover and marinate in refrigerator for at least 4 hours.

Serve salad and enjoy.

Nutritional Information Per Serving: Calories: 21; Protein: Trace g; Fat: Trace g; Sodium: 5 mg; Cholesterol: 0 mg; Carbohydrates: 4 g; Exchanges: Free

JALAPENO CORN MUFFINS

Yield: 12 muffins

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1260

View recipe with photo: http://diabeticgourmet.com/recipes/html/1260.shtml

Ingredients

1/2 cup cornmeal

1/3 cup skim milk

1/2 cup all-purpose flour

1/4 cup red pepper, finely chopped

2 Tbsp fresh jalapeno pepper, finely chopped

1 1/2 tsp baking powder

1/4 tsp garlic powder

1/4 tsp salt

1 egg, beaten

1 Tbsp canola oil

paprika (optional)

Directions

Preheat oven to 425F.

In medium bowl, combine cornmeal and milk and let stand for 5 to 10 minutes.

Add flour, red pepper, jalapeno pepper, baking powder, garlic powder and salt to cornmeal and milk, and stir well. Add egg and canola oil, stirring until just moistened.

Spoon into non-stick muffin tins, filling 2/3 full. Sprinkle with paprika.

Bake for 10 to 15 minutes, or until lightly browned.

Nutritional Information Per Serving: Calories: 60; Protein: 2 g; Fat: 1.5 g; Sodium: 110 mg; Cholesterol: 20 mg; Saturated Fat: 0 g; Dietary Fiber: 0 g; Carbohydrates: 10 g