: I have a friend that has diabetes and also, just found out that she has liver cancer. I would like to fix her some lunches, but need vegetarian diabetic receipes. Such as for casseroles and etc. Can you help me? If so please send to simonds@access-one.com I would be very grateful Thanks
: Marlenea Simonds

Marlenea,

Here are a few more...

Betsy

Title: Chili Rice
Categories: Diabetic, Vegetables, Mexican, Rice, Chili
Yield: 4 servings

1.00 ts Olive Oil
4.00 oz Can Green Chilies -or-
0.50 Onion, chopped
2.00 To 3 Anaheim or California
2.00 Garlic Cloves, minced -Chilies, fresh
2.00 c Cooked Brown Rice
0.33 c White Vinegar
SAUCE:
0.25 c Onion, chopped
3.00 tb Salsa
0.50 c Cilantro, freshly chopped

RICE:

To prepare the rice, heat oil in a skillet. Add onion and garlic and saute until onion is translucent.

Stir in cooked rice and heat thoroughly.

If using fresh chilies, grill or roast them by setting them under the broiler until they start to blister and turn born. Turn chilies to broil evenly. Place chilies in a plastic bag and let steam 5 minutes or until cool. Remove from bag and peel skin using fingers or knife.

For the sauce, mix salsa, chilies and vinegar in a blender or food processor.

Stir in onion and cilantro.

Pour chili sauce over rice and serve.

Yield: 4 servings, 3 cups

One Serving = 1/4 cup (with fresh chilies) Calories: 150 Protein: 3 g Fat: 2 g Carbohydrate: 31 g Fiber: 2.5 g Cholesterol: 0 mg Sodium: 382 mg (with 2 fresh jalapeno peppers) Potassium: 203 mg

Exchange: 2 Starch/Bread

Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.

Title: Rice and Cheese Casserole
Categories: Diabetic, Rice, Cheese, Main dish, Casseroles
Yield: 6 servings

2 1/2 c Cooked brown rice
3 Green onions, chopped
1 c Low-fat cottage cheese
1 ts Dill weed
1/4 c Freshly grated Parmesan
-cheese
1/2 c Low-fat milk
1/2 ts Dijon-style mustard
Nonstick vegetable spray

Combine all but the last ingredient in a mixing bowl. Pour into a casserole dish coated with nonstick vegetable spray. Bake in a preheated 350 degree oven for 15 to 20 minutes. Serves: 6 (3/4 cup servings)

Calories: 225, Protein: 14 g, Fat: 4 g, Carbohydrates: 34 g, Fiber: 2.5 g, Cholesterol: 10 mg, Sodium: 328 mg, Potassium: 218 mg

Exchange: 1 1/2 starch/bread 1/2 lean meat 1 low-fat milk

From: UCSD Healthy Diet for Diabetes cookbook Posted by: Debbie Carlson - Cooking Echo

Title: Wild Rice-Stuffed Squash
Categories: Grains, Vegetables, Fruits, Nuts, Diabetic
Yield: 4 servings

2 md Acorn Squash 1/2 c Wild Rice, cooked 1 ts Orange Rind, grated 1/2 c Walnuts, chopped 1-2 tb Frozen Orange Juice Concentrate

Cut the squash in half and remove the seeds. Combine the remaining ingredients and fill the squash with the mixture. Place in a baking pan. Cover with aluminum foil or a lid and bake in a 400-degree oven for about 35 minutes, or until the squash is fork-tender. Extra orange juice concentrate can be drizzled over the squash just before serving. ~--

Title: Gazpacho Salad
Categories: Salads, Diabetic, Vegetables, Mexican
Yield: 5 servings

1.00 md Tomato, chopped
3.00 tb Red Wine Vinegar
0.50 md Cucumber, chopped
2.00 tb Lemon Juice, freshly squeezed
0.50 md Green Pepper, seeded and chopped
1.00 tb Olive Oil
1.00 Celery Stalk, finely chopped
1.00 ts Dijon-Style Mustard
0.25 c Onion, chopped
0.50 ts Oregano
1.00 tb Parsley, freshly chopped
0.50 ts Garlic Powder

HERB DRESSING:

Instead of blending the vegetables to make the traditional soup, stop at the chopping phase and serve as a salad.

Combine first 6 ingredients in a 13 x 9 x 2-inch baking dish.

Combine all ingredients for the Herb Dressing and mix or whisk until thoroughly blended.

Pour dressing over the vegetables; toss gently

Chill at least 2 hours.

Arrange lettuce leaves on serving platter. Spoon salad over leaves and serve.

Yield: 5 servings

One Serving = 1/2 cup Calories: 57 Protein: 2 g Fat: 3 g Carbohydrate: 7 g Fiber: 2.8 g Cholesterol: 0 mg Sodium: 34 mg Potassium: 335 mg

Exchange: 1 Vegetable 1/2 Fat

Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.

Title: Apple Salad
Categories: Diabetic, Low-cal, Salads, Fruits
Yield: 8 servings

-----------------------------JONI CLOUD SSMW41A-----------------------------
2.00 lg Apples;diced and pared
1.00 tb Lemon juice
0.50 c Celery;diced
1.00 tb Mayo;reduced calorie
0.25 c Raisins
8.00 Lettuce leaves

Combine all ingredients except lettuce; mix well Refrigerate until ready to serve. Serve on Lettuce Leaves, optional of course.

Each serving 1/4 cup Yeild 8 servings Each serving may be exchaned for : 1 fruit. From Joni's Diabetic Kitchen in South Jersey,Enjoy.

Title: Tuscany White Bean Soup
Categories: Diabetic, Main dish, Crockpot, Beans, Soups
Yield: 4 servings

0.25 c Onion; chopped
2.00 Bay leaves; large
0.50 ts Garlic; minced
1.00 ts Dried basil; crumbled
3.00 tb Olive oil; divided
0.50 ts Salt
0.50 lb Dry great nothern beans; washed
0.50 ts White pepper; ground
2.00 tb Parsley; fresh chopped
2.00 qt Water
2.00 Green onion; chopped

Saute onion and garlic in 2 tablespoons of olive oil until soft, stirring often. Add bean, water, bay leaves, and basil. Bring mixture to a boil, reduce to a simmmer, and cover. Continue cooking until beans are tender, about 2 hours, adding more liquid if necessary and stirring occasionally. Season with salt and pepper. Cool soup, puree beans in a blender or food processor fitted with steel blade. Return pureed soup to pot; reheat over moderate heat. stirring often. Blend in remaining olive oil. Serve soup hot, garnished with chopped parsley and green onions. If soup is too thick, add water or chicken broth.

Food Exchange Per Serving: 2 1/2 STRARCH/BREAD EXCHANGES + 1 LEAN MEAT EXCHANGE + 1 FAT EXCHANGE CAL: 293; CHO: 37g; PRO: 13g; FAT: 11g; SOD: 256; CHOL: 0g; Low-Sodium Diets: Omit Salt.

Source: The Art of Cooking for the Diabetic by Mary Abbott Hess, R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy O'Brion and her Meal-Master

Title: Tex-Mex Corn Soup
Categories: Diabetic, Mexican, Soups, Crockpot, Main dish
Yield: 8 servings

1.00 tb Margarine
0.50 c Onion; chopped
16.00 oz Whole Kernel corn; including liquid
1.00 c Sweet red pepper
1.00 ts Red pepper flakes
0.25 ts Salt
4.00 c Chicken broth
0.25 ts Ground white pepper; fresh
17.00 oz Creamed corn; liquid included

Melt margarine in a large saucepan; saute onion and sweet pepper with red pepper flakes until tender, stirring occasionally, about 2 minutes. Sir in chicken broth and both cans of corn. Continue cooking until the is very hot. Add salt and pepper and serve innediately.

Food exchanges per serving 2 STARCH EXCHANGES + 1 FAT EXCHANGE CHO: 31g; PRO: 6g; FAT: 8g; CAL: 205; Low-sodium diets: Omit salt and substitute unsalted broth and cannned vegetables.

Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy O'Brion and her Meal-Master