Ready to try some new side dishes for your house meals? Try Baked Squash Texas-style, Cauliflower with Cheddar, or Brussel Sprouts with Yogurt and Pimento to give your meals a new look. These recipes are also good for potlucks, etc. The squash is a very tasty dish with a crunchy topping. The cauliflower method has directions for using frozen cauliflower, if you are in a hurry.
Baked Squash Texas-Style
5 lb medium-sized yellow squash
2 eggs, beaten
1 cup whole-grain bread crumbs + additional for topping
1 stick butter
1/4 cup Splenda
2 tbsp chopped onion
salt to taste
dash of black pepper
Cut tips off squash and cut each into about 4 pieces. Drop squash into a saucepan with enough boiling water to cover all the pieces. Return to boiling. Sacrifice heat and cook until tender. Drain in a colander; mash with a fork or masher. Add remaining ingredients; mix well. Pour into a casserole dish that has been sprayed with nonstick cooking spray. Top with additional bread crumbs. Bake at 350 degrees until bubbly.
Cauliflower With Cheddar Cheese
1 med head of cauliflower
2 cups water
1 tsp salt
1/4 tsp pepper
1 tsp dry mustard
1/2 cup mayonnaise
2 cups shredded cheddar cheese
1 tsp mayonnaise
Preheat oven to 375 degrees.
Wash cauliflower, take off stems and leaves and cut into bite-size pieces. Add water to a large saucepan and add cauliflower. Cover and cook for about 10 minutes, until tender; drain. Spray a medium baking dish with nonstick cooking spray. Layer the cauliflower in the dish. Sprinkle with the salt and pepper. Integrate mustard and mayonnaise in a small bowl and mix well. Spread combination over the cauliflower. Sprinkle cheese and salad seasoning over the top. Bake at 350 until bubbly, about 10 minutes.
Note: For the busy cook, use frozen cauliflower florets and start by layering the cauliflower in the baking dish. This is a great timesaver on busy week nights.
Brussel Sprouts With Yogurt And Pimento
2 (10-oz) pkgs frozen brussels sprouts
1/2 cup thinly sliced onion
1 tsp butter, melted
1 cup plain unsweetened yogurt (preferably low-fat)
2 (4-oz) jars diced pimiento, drained
Cook brussels sprouts according to the container directions, omitting the salt and butter. Drain and set aside. In a large skillet, saute the onion in the butter. take off from the heat. Add the yogurt, pimiento, and brussels sprouts to the onion in the skillet; stir well to mix. Cook over low heat, stirring occasionally, until heated through. Serve while warm.
This is a good diabetic dish as there are half as many proteins as carbs in this brussels sprouts dish.
Enjoy!
Great Side Dishes (Diabetic Friendly, Too) - Baked Squash, Cheddary Cauliflower, Brussel Sprouts
