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| Diabetic Corkscrew
pasta |
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| 4 fresh mushrooms,
sliced |
| 1 cucumber,
sliced |
| Kraft reduced
calorie zesty Italian dressing |
| 1 onion,
sliced |
| 1 tomato,
diced |
|
1 green pepper, chopped |
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Cook
and rinse pasta in cold water. Mix with remaining ingredients
and marinate in dressing. Chill and serve.
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| Healthy Spaghetti Recipe
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| 12
oz. tomato juice |
| 1
lg. can mushrooms, stems and pieces |
| Salt
to taste |
| Garlic
to taste |
| Oregano
to taste |
| Dehydrated
onion flakes |
| 1
lg. green pepper, diced |
|
2 cans bean sprouts |
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Cook
all ingredients in covered saucepan. Cook until mixture thickens.
Add bean sprouts; simmer 10 minutes. This easy pasta dish tastes better warmed over
the second day.
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Diabetic Lasagna |
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| 1 c. chopped
onions |
| 1 c. sliced
mushrooms |
| 1/2 c. diced
green peppers |
| 1 tbsp. parsley
flakes |
| 1/2 tsp.
each basil, oregano, chili powder |
| 5 oz. Mozzarella
cheese |
| 1 garlic
clove, minced |
| 1 c. chopped
carrots |
| 3 c. tomatoes |
| 1/4 tsp.
dried rosemary |
| 3 oz. grated
Romano cheese |
| 1 1/3 c.
cottage cheese |
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Saute
onions, garlic, mushrooms, carrots, and peppers until soft. Add
tomatoes, parsley, basil, oregano, chili powder, rosemary, and
pepper. Simmer 15 minutes. Mix together the 3 cheeses. Starting
with sauce, layer with 8 cooked lasagna noodles and cheese in
an 8 x 12 inch casserole. Bake at 375 degrees for 30 minutes.
This easy pasta recipe serves 4.
Find more free recipes
for diabetics by visiting our other recipe pages on Freedomed.com.
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