Meatless Monday

It's Meatless Monday, time for another six diabetic and vegetarian recipes. Enjoy!

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

BRUSCHETTA

Servings: 12; Difficulty Level: 2

Source: Family Circle All-Time Favorite Recipes

Find this recipe at: http://diabeticgourmet.com/recipes/html/1.shtml

Ingredients

Seasoning Oil

1/3 cup olive oil

4 cloves garlic, crushed

6 fresh basil leaves, chopped

1/8 teaspoon crushed red-pepper flakes

Tomato Topping

1-1/2 pounds plum tomatoes, chopped

1/2 cup chopped fresh basil

1 tablespoon balsamic vinegar

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

1 loaf French Bread (8 ounces), spit horizontally

Small fresh basil leaves for garnish

Directions

Prepare seasoning oil: Heat oil in a small skillet over medium-low heat. Add garlic, basil and red-pepper flakes; cook, stirring, 5 to 7 minutes or until garlic is golden. Cool the oil and strain.

Meanwhile, prepare tomato topping: Stir together tomatoes, basil, vinegar, oil, salt and pepper in a large bowl.

Heat oven to 500 degrees F.

Brush cut sides of split bread with about 2 tablespoons seasoning oil. Place on a baking sheet. Bake in heated 500 degree F. oven 3 to 5 minutes or until golden.

Slice toasted bread into 2-inch widths and arrange on a large serving platter. Spoon tomato topping over and garnish with fresh basil leaves.

Nutritional Information Per Serving: Calories: 126; Protein: 3 g; Fat: 7 g; Sodium: 211 mg; Cholesterol: 2 mg; Carbohydrates: 13 g; Exchanges: 1 Bread/Starch; 2 Fat

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

CUCUMBER SALAD

Servings: 4

Source: The Diabetic Newsletter

Find this recipe at: http://diabeticgourmet.com/recipes/html/24.shtml

Ingredients

3 medium sized cucumbers

1 cup plain low-fat yogurt

1 tablespoon fresh lemon juice

1 teaspoon ground cumin

1 teaspoon dried mint leaves

Directions

Peel cucumber, cut in half, discard seeds and slice thinly.

Mix remaining ingredients together, add cucumbers and stir together.

Nutritional Information Per Serving: Calories: 37; Protein: 3 g; Sodium: 46 mg; Carbohydrates: 1 g; Exchanges: 1 Vegetable

DOUG'S FLOWER POWER CAESAR SALAD

This recipe begins, “This salad keeps for 3 days in a glass (not metal) bowl in the refrigerator, if well covered.

Yield: 6 servings

Source: MealLeaniYumm! All That's Missing is the Fat

Author: Norene Gilletz

Find this recipe at: http://diabeticgourmet.com/recipes/html/5.shtml

Ingredients

3 cups broccoli flowerets

3 cups cauliflower flowerets

1 cup sliced red cabbage

3 tablespoons grated Parmesan cheese

3/4 cup Lighter Caesar Dressing or bottled low-fat Caesar dressing

1/2 teaspoon freshly ground pepper

Directions

Wash vegetables well; drain thoroughly. Combine all ingredients in a glass bowl and mix well. (Optional: Steam the veggies for 3 or 4 minutes if your prefer them softer.)

Nutritional Information Per Serving: Calories: 68; Protein: 6 g; Fat: 2.2 g; Carbohydrates: 8 g. Exchanges: 1 Vegetable, 1/4 Low-fat Milk