Corn can be a bit of a difficult vegetable for many diabetics. Here is a way to enjoy it in with other veggies rather than as a side by itself. Give this recipe a try if corn is too sweet for your body. See the nutritional stats at the end of the recipe. This should work for most diabetics as a side to a lean protein item.
1 pkg (10-oz) frozen corn
8 cups (approx. 2 lb) fresh broccoli florets
6 cups (1medium-size head) cauliflower florets
6 green onions, sliced
1 envelope ranch salad dressing mix
1 cup fat-free sour cream
Cook corn according to package directions, drain and cool.
In a large bowl, combine broccoli, cauliflower, onions, and the corn.
In a small bowl, combine the salad dressing mix with the sour cream; mix well to blend. Pour dressing over the vegetables and toss to coat. Cover and refrigerate at least two hours before serving.
Yield: 12-14 servings
Per 1 cup: 90 calories, 18 g carbs, 6 g protein, trace of fat
Diabetic Exchanges: 1 starch, 1 vegetable
8 cups (approx. 2 lb) fresh broccoli florets
6 cups (1medium-size head) cauliflower florets
6 green onions, sliced
1 envelope ranch salad dressing mix
1 cup fat-free sour cream
Cook corn according to package directions, drain and cool.
In a large bowl, combine broccoli, cauliflower, onions, and the corn.
In a small bowl, combine the salad dressing mix with the sour cream; mix well to blend. Pour dressing over the vegetables and toss to coat. Cover and refrigerate at least two hours before serving.
Yield: 12-14 servings
Per 1 cup: 90 calories, 18 g carbs, 6 g protein, trace of fat
Diabetic Exchanges: 1 starch, 1 vegetable
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