WELCOME TO DIABETIC ENJOYING FOOD

I have chosen this name for this blog because it truly states my story. I am a type II diabetic who most certainly enjoys food. When I was diagnosed with diabetes several years ago, my blood sugar level was over 400. With some oral medications, a lot of research and some trial and error, I have found that unlike my ancestors I truly can continue to enjoy food. I hope this blog will help you to also enjoy food and be healthy. Some recipes are my originals and some I have collected.

Tuesday, June 2, 2015

BROWN RICE-VEGGIE CASSEROLE

1 tbsp coconut oil
1 medium onion, diced
1 medium-size green or red bell pepper, diced
3 minced garlic cloves
2 small to medium-size zucchini-do not peel, shredded
1 bag (10-oz) shredded carrots
1 tsp salt
1/4 tsp freshly ground black pepper
1/8 tsp crushed red pepper flakes
3/4 tsp dried basil
1/2 tsp dried oregano
1 1/2 cups cooked brown rice
1/4 cup grated Parmesan cheese
1/2 cup grated cheddar cheese
2 eggs, beaten
1 large red tomato, sliced
1/4 cup grated Parmesan cheese

Preheat oven to 350 degrees.
Spray a 2-quart square casserole dish with nonstick cooking spray and set aside.

Heat the coconut oil in a large skillet over medium heat; add the onion and bell pepper. Saute 3 to 4 minutes until softened; add the garlic and cook another minute.

Add the zucchini, carrots, and spices to the skillet; cook 4 to 5 minutes until carrots soften. Remove from the heat.

Stir the rice, 1/4 cup Parmesan and the cheddar cheese into the skillet mixture. Allow to cool slightly then stir in the eggs. Transfer the mixture to the prepared baking dish. Arrange the tomato slices over the top and sprinkle with the remaining 1/4 cup grated Parmesan.

Bake at 350 degrees for 40-45 until heated through and top is lightly browned.

Yield: 5 to 8 servings.


Sources: This is my diabetic version of a recipe I saw on vegetarianrecipes24/7. The photo is credited to EverydayDishes.com