There have been so many requests for vegetarian recipes. Here are some tasty ones with an Italian flavor.

Source: 1,001 Delicious Recipes for People with Diabetes

Edited by Linda Eugene, R.D., C.D.E., Sue Spitler, and Linda R. Yoakam, R.D., M.S.

 

Serves: 6 (about ¼ cups each)

 

1 can (15 oz. cannellini, or Great	½ tsp dried basil leaves
Northern beansm rinsed, drained	2-3 drops hot pepper sauce
1 tsp minced roasted garlic	2-3 tsp lemon juice
1 tbsp olive oil	Salt and white pepper, to taste
1 tbsp prepared horseradish	Pita chips
2 tbsp minced chives	Assorted vegetables, as dippers
½ tsp dried oregano leaves

 

Process beans, garlic, olive oil, and horseradish in food processor until smooth. Mix in chives, herbs, and hot pepper sauce. Season to taste with lemon juice, salt, and white pepper. Refrigerate 1 to 2 hours for flavors to blend. Spoon dip into bowl; serve with pita chips and vegetables (not included in nutritional data).

 

Nutrition per Serving		Exchanges	Carb Choices
Calories	75	1 bread	n/a
Fat, total	2.8 g	½ fat
Fat, saturated	0.3 g
Carbohydrates	13.1 g
Protein	5.3 g
Cholesterol	0.0 mg
Dietary Fiber	n/a g
Sodium	167 mg

Source: The Busy Mom' Make It Quick Cookbook

 

Serves: 6

 

1½ lbs. eggplant, cut	2 cups nonfat pasta sauce
into ½ inch slices	¼ cup nonfat Parmesan cheese
1 tsp onion powder	1½ cups nonfat shredded
1½ tsp garlic powder	mozzarella cheese

 

Preheat broiler on High heat. Line baking sheet with foil and arrange eggplant slices in single layer; sprinkle with onion and garlic powders and spray lightly with cooking spray. Broil 4-5 minutes per side until lightly browned. Turn oven to 350ºF. Spray 9X13 inch baking dish with cooking spray. Arrange half the eggplant slices in bottom of dish; top with 1 cup pasta sauce, 2 tablespoons Parmesan cheese, and ¾ cup mozzarella cheese; repeat layers. Bake 25-30 minutes until cheese is melted and casserole is bubbly hot. Let stand 3-5 minutes before serving.

 

Nutrition per Serving		Exchanges	Carb Choices
Calories	111	1 very lean meat	1
Fat	0.2 g	3 vegetable
Carbohydrates	14 g
Protein	12 g
Cholesterol	0.0 mg
Dietary Fiber	0.0 g
Sodium	468 mg

Source: Diabetes Comfort Food

by Johanna Burkhard

 

Serves: 6

 

8 oz pasta, such as fusilli	1/3 cup diced red onions
or penne	½ large red bell pepper, cut
4 oz light provolone cheese,	into thin 1½ inch strips
cut into small cubes	1/3 cup Kalamata olives (optional)
1 cup cherry tomatoes, halved	1/3 cup finely chopped fresh
or quartered, if large	parsley

 

 

Cook pasta in a large pot of boiling salted water until tender but still firm. Drain; rinse under cold water and drain well. In a large serving bowl, combine pasta, cheese cubes, tomatoes, onions, bell peppers, olives and parsley.

 

Dressing: In a bowl, combine oil, vinegar, mustard, garlic, basil, oregano, salt and pepper.

 

Pour dressing over pasta mixture; toss until well-coated. Let stand at room temperature for up to 30 minutes, allowing flavors to blend. Refrigerate if making ahead.

 

Nutrition per Serving		Exchanges	Carb Choices
Calories	305	1 high-fat meat	n/a
Fat, total	13 g	1 starch
Fat, saturated	3 g	1 fat
Carbohydrates	36 g	1 vegetable
Protein	12 g	1 other carbohydrate
Cholesterol	6 mg
Dietary Fiber	3 g
Sodium	375 mg

Source: America's Best Cookbook for Kids with Diabetes
by Colleen Bartley

Serves: 4

 

Preheat broiler with the oven rack 5 to 6 inches from the element (or use a toaster oven). In a small bowl, mix mozzarella, Parmesan and Italian seasoning. Cut English muffins in half, place on baking sheet, and toast cut side up under the broiler until golden. Spread each muffin with 1 tablespoon pizza sauce, cheese mixture and 1 tablespoon ham. Broil for 3 to 4 minutes, until the cheese melts.

 

Nutrition per Serving		Exchanges	Carb Choices
Calories	213	1 starch	n/a
Fat, total	9 g	2 medium-fat meat
Fat, saturated	5 g
Carbohydrates	16 g
Protein	16 g
Cholesterol	31 mg
Dietary Fiber	0.0 g
Sodium	610 mg

Source: 1,001 Delicious Desserts for People with Diabetes

by Sue Spitler with Linda Eugene, R.D., C.D.E., , and Linda R. Yoakam, R.D., M.S.

 

Serves: 9

 

3¼ cups Mock Mascarpone	3 pkgs (3 oz each) ladyfingers
½ cup sugar	1 cup cold espresso or
2 tbsp dark rum or 1 tsp	strong coffee
rum extract	Chocolate shavings as garnish

1 pkg (8 oz) fat-free cream cheese, softened

3 tbsp reduced-fat sour cream

2-3 tbsp 2% reduced-fat milk

 

Beat cream cheese until fluffy; mix in sour cream and milk. Refrigerate several hours, or up to several days.

 

Mix Mock Mascarpone, sugar and rum. Split ladyfingers in half lengthwise. Quickly dip cut sides of 18 ladyfinger halves into espresso and arrange, cut sides up, in bottom of 9-inch square glass baking dish; repeat with 18 more ladyfinger halves. Spread with half the mascarpone mixture. Repeat with remaining ladyfingers, espresso, and mascarpone mixture. Sprinkle with chocolate shavings. Refrigerate loosely covered, until chilled, 3 to 4 hours. Cut into squares to serve.

 

Nutrition per Serving		Exchanges	Carb Choices
Calories	309	3 bread	n/a
Fat, total	6.5 g	2 meat
Fat, saturated	3 g
Carbohydrates	43.4 g
Protein	16.9 g
Cholesterol	172.2 mg
Dietary Fiber	n/a
Sodium	493 mg