Yummy Vegetable Recipes That Are Tasty, Easy, Healthy and Perfect For Diabetics, Too!

Posted by javanuddin on Friday, February 24, 2012

If you and your family are tired of the same old vegetables on your table day in and day out, give these recipes a try for a new twist on veggies. Most of us need to increase the vegetables in our diet and here are some delicious ways to do it. From this Baked Mashed Sweet Potato recipe to our Roasted Red Peppers with Balsamic Vinegar to Broccoli with Thyme you can put healthy, tasty veggies with a new twist on your dining room table.

1 can (29 oz) sweet potatoes
2 eggs, lightly beaten
1/2 cup Splenda
3/4 cup milk
1/2 cup melted butter
1/2 tsp nutmeg
1/2 tsp cinnamon

1 cup cornflakes, crushed
1/2 cup chopped pecans
1/4 cup Splenda brown sugar blend
1/2 cup melted butter
Preheat oven to 400 degrees.

Drain juice from sweet potatoes. Pour potatoes into a medium mixing bowl and mash. Add remaining ingredients (except topping) and mix well. Spray a 9x13-inch baking dish with vegetable oil spray. Pour potato mixture into pan. Bake for 20 minutes.

In a small bowl, combine all the topping ingredients and mix well. Spoon over potatoes and bake an additional 10 minutes.

4 red peppers, seeded and halved
2 med onions, sliced
1/4 cup olive oil
3 tbsp balsamic vinegar
1 tsp minced garlic
3/4 tsp salt
1/2 tsp freshly ground pepper
1/4 tsp thyme
1 cup croutons

To roast peppers: Preheat broiler. Place peppers on a broiler pan, skin side up. Broil close to heat until charred, about 10 minutes. Cover and cool slightly; peel off skin. Cut into strips.

Spread onions out on the broiler pan. Broil, stirring occasionally, until lightly charred, about 5 minutes.

In a medium mixing bowl combine oil, vinegar, garlic, salt, pepper, and thyme. Add peppers and onions; toss well. Just before serving, sprinkle with croutons.

1/2 lb fresh broccoli florets
1 tbsp olive oil
3/4 tsp lemon juice
dash of salt
1/8 tsp dried thyme

Steam broccoli until crisp tender. Meanwhile, in a small bowl, combine the remaining ingredients. Toss steamed broccoli with the oil mixture until all broccoli is coated.

Yield: 4 servings. 3/4 cup = 45 calories, 3 g carbs, 2 g protein

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