Zucchini Oven Fries

Zucchini Oven Fries

Turned out really well (man it is nice to have an oven that works). Love the flavor!

Gingered Carrots

Gingered Carrots
adapted from Orange Gingered Carrots

Ingredients:

4-6 large carrots sliced into discs
2 TB butter
1/4 tsp ground ginger

Directions:

Steam carrots until tender. Mix in butter and allow to melt. Add ginger, mix, and serve.

Butternut Squash Apple Bake

Butternut Squash Apple Bake
published in Light & Tasty August/September 2006, p8

Ingredients

1 butternut squash (2 pounds), peeled and cut into 1/2-inch slices
3 medium tart apples, peeled, cored and thinly sliced into rings
1/3 cup packed brown sugar
1-1/2 teaspoons all-purpose flour
1/4 teaspoon ground cinnamon
2 tablespoons butter, melted

Directions

Arrange squash in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.

Top with apple rings. Combine the brown sugar, flour and cinnamon; sprinkle over apples. Drizzle with butter.

Cover and bake at 350° for 40-50 minutes or until squash and apples are tender. Yield: 8 servings.

Nutrition Facts: 1 serving equals 120 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 36 mg sodium, 25 g carbohydrate, 4 g fiber, 1 g protein.
Diabetic Exchanges: 1 starch, 1/2 fruit, 1/2 fat.
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Made April 19th as a side dish to Turkey Wild Rice Casserole: Can we say YUM?!?! It was the perfect compliment to the casserole This was my first time with a butternut squash. It was pretty easy to peel and slice, and my apple corer/peeler made preparing the apples a snap too. We LOVED this recipe. It was pretty sweet though.

Orange Ginger Carrots

Orange Ginger Carrots
published in Light & Tasty April/May 2006, p57

Ingredients

3 cups sliced carrots
1 tablespoon cornstarch
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 cup orange juice
1 tablespoon butter

Directions

Place carrots and 1 in. of water in a small saucepan; bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and keep warm.

In the same pan, combine the cornstarch, sugar, salt and ginger. Stir in orange juice until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; stir in butter until melted. Add carrots and toss to coat. Yield: 4 servings.

Nutrition Facts: 3/4 cup equals 99 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 355 mg sodium, 18 g carbohydrate, 3 g fiber, 1 g protein. Diabetic Exchanges: 2 vegetable, 1/2 fruit, 1/2 fat.

*****
Made March 16th: served with potstickers and eggrolls. I've made another recipe similar to this called Gingered Carrots. The orange flavoring was an interesting twist. It was very saucy, so next time I'd probably add more carrots.

Apple-Spice Acorn Squash LT06

Apple-Spice Acorn Squash LT 06, 5 points

Ingredients

1 medium acorn squash
1 medium tart apple, chopped
1/4 cup golden raisins
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 teaspoons butter

Directions

Cut squash in half; discard seeds. Place squash cut side down in a microwave-safe baking dish. Add 1/2 in. of water. Microwave, uncovered, on high for 10-13 minutes or until almost tender; drain.

Combine the apple, raisins, cinnamon and nutmeg; spoon into squash cavities. Dot with butter. Microwave, uncovered, on high for 6-8 minutes or until squash and apples are tender. Let stand for 5 minutes before serving. Yield: 2 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Analysis: 1 filled squash half equals 207 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 47 mg sodium, 45 g carbohydrate, 5 g fiber, 2 g protein.

Diabetic Exchanges: 1-1/2 starch, 1-1/2 fruit, 1 fat.