A couple of years ago I expressed my new found love for butternut squash. I was so happy when a local farmer brought me two large butternut squash last week. I usually just make it the way I did here. Butternut Squash.
I decided to try something new and make it a bit sweeter so I added Sugar Twin Brown Sugar Replacement. This was very good. The recipe will be below. I wish that I had sprinkled chopped pecans on top of this.
Sweet Butternut Squash
- 1 large butternut squash, peeled and sliced into thin strips
- 2 Tablespoons olive oil
- 1/2 cup Sugar Twin Brown Sugar Replacement
Place butternut squash onto a foil lined pan and brush with olive oil. Sprinkle with Sugar Twin Brown Sugar Replacement and bake in a 350 degree oven for 30 minutes turning once halfway through. Serves 6
Nutritional Information: Calories- 71.28, Carbohydrates-8.18 (fiber- 1.4, sugars- 1.54), protein- 0.7
Net Carbs- 6.78
I found this recipe on pinterest and it was sooooooo good. I made it exactly as the recipe given on another blog so I will not be posting the recipe here. You can find the recipe here. I used Olive oil for the oil.
Roasted Broccoli and Bacon
Today’s suggestion comes from someone that I admire and respect so I know this recipe has to be good. I hope to try it this week.
Deep Fried Cauliflower
Doesn’t this look good? Picture is courtesy of her blog. I lifted it from there. SHHHH Don’t tell her. bwahaha
Two weeks ago we had a little potluck luncheon at work and co-worker brought this and I fell in love with this. I have enjoyed this all week.
- 1 1lb package frozen broccoli, thawed
- 1 can cream of chicken soup
- 1 pound Velveeta
In a large casserole dish mix all three ingredients and bake at 350 degrees for 20 minutes or until thoroughly cooked. You will need to stop and stir several times during baking. Serves 10
Nutritional information- Calories 171, Carbs- 11.3 (fiber- 1.4, sugars- 4.1)
Net Carbs- 10
I have to give a disclaimer with this one. This is a very spicy recipe. The first day that I ate it I wasn’t sure if I liked it or would add it to the blog. The second day that I tried it I liked it more. I think it is a bit too spicy for my taste and I will only add a half a can of Rotel Tomatoes next time. I am giving you the recipe the exact same way that I made it and you can decide how many Rotel Tomatoes that you want to put in yours.
Dutch Fried Cabbage
- 1 medium head Green Cabbage, washed and chopped
- 1/2 Med. Onion Chopped
- 1/2 Med. Bell Pepper-Chopped
- 1 Clove Garlic-Diced
- Salt and Pepper to Taste
- 1 14.5 ounce cans tomatoes
- 1 can Rotel Tomatoes( Diced) (I will only use half a can next time)
- 2 Tbsp Olive Oil
In a large stock pot place olive oil, garlic and onions, start to cook over medium heat and add cabbage. cover and cook over medium low heat until cabbage starts to wilt, add salt and pepper and remaining ingredients, cover and cook on very low heat until cabbage is tender. I sometimes remove the lid during part of the cooking process to insure that the cabbage has a thicker sauce by allowing the water to evaporate and reduce. Serves 8
Nutritional Information- calories 78, Carbohydrates- 11.36 (fiber- 3.64, sugars- 5.4)
Net carbs- 7.72
I made this recipe 2 weeks ago and it was fabulous. Mike didn’t eat it but I enjoyed it for several days. I made it exactly as written at Robbie’s Recipes so I won’t copy it over here. I hope you enjoy it too.
I have bought brussel sprouts several times and each time I never made them. I am not sure why I was afraid to try them but I kept putting off the unknown for some reason. Since becoming a Diabetic I have had to open my mind to trying new and healthier foods. Brussel Sprouts is one of these foods.
For a one cup serving of brussel sprouts it is only 5 net grams of carbohydrates.
Last week I tried them for the first time and loved them. Now I am searching for many new recipes and ways to cook them. This week I tried this recipe.
Roasted Brussel Sprouts
I can’t wait to buy more brussel sprouts and as I find new and wonderful ways to prepare them I will share it all here. Happy eating.