Pea Cheese Salad

This image is very similar to this recipe. 

Hello Friends, I goofed and left out the hard cooked eggs! You need the eggs! Sorry!

Pea  Cheese Salad

10 oz frozen peas
1 cup diced cheddar cheese   
1/2 cup diced onion
1/4 cup diced celery
1/4 pimento
2 hard cooked eggs
salt
pepper
tabasco sauce to taste

Blanch peas and cool. Mix peas, cheese, onion, celery, and pimento in medium bowl. In a separate small bowl mix mayonnaise, salt, pepper and tabasco sauce.  Add this mixture to  vegetables and cheese. Check seasonings and strength of tabasco. You may want to add another drop or two of tabasco depending on the strength of the sauce you are using and the strength of the kick you want when you bite into the salad. Refrigerate until ready to serve.

Tip: Use only frozen or fresh peas. Canned peas do not look or taste as well.  You may use roasted red pepper diced in place of the pimento.

Another Green Bean Recipe

Green Beans are a part of most Thanksgiving celebrations. If you are tired of the old Green Bean Casserole and would like to try something new, I have just the thing for you.

Ingredients

Frozen Green Beans
Onions
Roasted Red Peppers or Diced Pimentos
Salt
Pepper
Olive Oil
Garlic Powder
Crumbled Bacon or Bacon Bits

Directions

This is a very simple, quick recipe that you can make your own. On top of the stove heat your 10 inch skillet until hot.  Add 1-2 tablespoons olive oil and diced onions  (about 1 small). Let the onions cook until tender then add thawed green beans. You can run them under water for 1 minute to thaw. Dry thoroughly.  Add salt, pepper, garlic powder, diced roasted red peppers or diced pimentos. Saute in the skillet for fifteen minutes uncovered or until done. Add bacon bits when almost done. This dish will have a good color and be very tasty. Add other herbs of your choice and season to taste.

Hope you enjoy this recipe. It is low carb and healthy.

www.reynoldspkg.com/.../herb_green_beans.aspx

Thanksgiving

Thanksgiving is almost here and for people with diabetes there is the worry about over eating or eating the wrong foods. I will make a series of blog posts of trimmed down holiday favorites to help you keep your eating under control. These recipes are so good most people will never know they have been changed. 

Read on.

 

Fresh Green Bean Casserole

Carb choices: 1By relying on a slimmed-down white sauce, this creamy green bean serve-along keeps fat and sodium in check.

CARB GRAMS PER SERVING: 14

 

Nutrition Facts Per Serving:

• Calories 107
• Total Fat (g) 3
• Saturated Fat (g) 1
• Cholesterol (mg) 7
• Sodium (mg) 148
• Carbohydrate (g) 14
• Fiber (g) 3
• Protein (g) 4
• Vitamin A (DV%) 0
• Vitamin C (DV%) 0
• Calcium (DV%) 0
• Iron (DV%) 0

Diabetic Exchanges

• Other Carbohydrates (d.e.) .5
• Vegetables (d.e.) 1.5
• Fat (d.e.) .5

1-1/2	pounds fresh green beans, trimmed
2	tablespoons butter or margarine
3	tablespoons all-purpose flour
1	tablespoon dry ranch salad dressing mix
1/4	teaspoon ground white pepper
1-1/2	cups fat-free milk
	Nonstick cooking spray
1	cup chopped onion
2	cloves garlic, minced
1-1/2	cups sliced fresh mushrooms
1	cup soft whole wheat or white bread crumbs (1-1/3 slices bread)

1. Preheat oven to 375 degrees F. In a covered saucepan, cook green beans in a small amount of boiling water for 10 to 15 minutes or until crisp-tender; drain and set aside.
2. Meanwhile, for white sauce: In a medium saucepan, melt butter. Stir in flour, dry dressing mix, and white pepper until combined. Stir in milk. Cook and stir over medium heat until thickened and bubbly; remove from heat.
3. Coat an unheated medium nonstick skillet with nonstick cooking spray. Preheat over medium heat. Add onion and garlic; cook for 2 to 3 minutes or until tender. Remove half of the onion mixture; set aside.
4. Add mushrooms to skillet and cook about 5 minutes or until tender. In a 1-1/2-quart casserole, combine mushroom mixture, beans, and white sauce.
5. In a small bowl, stir together reserved onion mixture and bread crumbs. Sprinkle bread crumb mixture over bean mixture in casserole. Bake, uncovered, for 25 to 30 minutes or until heated through. Makes 10 (1/2 cup) side-dish servings.