Archive for June, 2016


Found this via Real Simple website and it is pretty tasty, I eat with a nice crispy side salad

Prepare before guests arrive letting it bake just in time for serving

 

spaghetti-squash-casserole

Serves 8,  total time 1 hr 30 minutes

INGREDIENTS

  1. 13-pound spaghetti squash, halved lengthwise and seeded
  2. tablespoon olive oil
  3. 15-ounce container ricotta
  4. large egg
  5. cups baby spinach, chopped  ( I use kale for lower potassium content)
  6. garlic clove, chopped
  7. 1/8teaspoon ground nutmeg
  8. kosher salt and black pepper
  9. cups grated mozzarella (1/2 pound)

DIRECTIONS

  1. Heat oven to 400° F. Place the squash on a rimmed baking sheet, drizzle the cut sides with the oil, place cut-side down, and roast until tender, 40 to 50 minutes.
  2. Meanwhile, in a large bowl, combine the ricotta, egg, spinach or kale, garlic, nutmeg, 1 teaspoon salt, and ⅛ teaspoon pepper.
  3. With a fork, gently scrape out the strands of flesh and add to the ricotta mixture. Mix gently to combine.
  4. Transfer the mixture to an 8-inch square baking dish, sprinkle with the mozzarella, and bake until browned and bubbling, 18 to 22 minutes.

NUTRITIONAL INFORMATION

Per Serving

  • Calories245 calories
  • Calories142 calories from fat
  • Fat16 g
  • Sat Fat9 g
  • Cholesterol76 mg
  • Sodium514 mg
  • Protein14 g
  • Carbohydrate13 g
  • Sugar4 g
  • Fiber3 g
  • Iron1 mg
  • Calcium295 mg

 

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EdibleWildFood.com

4 tsp aloe vera gel

4 tsp olive oil
1 tsp coconut oil
2 tsp shea butter
5 drops of lavender essential oil
Bottle or small mason jar
Skin healing ingredients in this recipe will help nourish skin after
being in the hot sun. Shea butter, olive oil and coconut oil are
excellent natural moisturizers. Aloe vera is the most common
natural remedy for sun damaged skin and lavender essential oil is
great for healing, cooling and soothing irritated skin.
Measure all the ingredients and mix well until everything is
thoroughly blended. Put into a small bottle or mason jar and store
in a cool, dry location. Use within 6 months.
 Recipe is from Diabetic Living and it is very good, healthy too!
Avocado BLT Sandwiches
  • Makes: 4 servings
  • Carb Grams Per Serving: 27

Ingredients

  • 1 ripe avocado
  • 2 tablespoons light mayonnaise or salad dressing
  • 1 teaspoon lemon juice
  • 1 garlic, minced
  • 4 slices bacon, crisp-cooked and halved crosswise
  • 4 romaine lettuce
  • 1 tomato, thinly sliced
  • 8 slices whole wheat bread, toasted
DIRECTIONS
  1. Halve, seed, and peel avocado. Transfer one of the avocado halves to a small bowl; mash with a potato masher or the back of a wooden spoon. Stir in mayonnaise, lemon juice, and garlic; set aside. Thinly slice the remaining avocado half.
  2. Arrange avocado slices, bacon, lettuce, and tomato on four of the bread slices. Spread the mashed avocado mixture over the remaining four bread slices; place on top of the filled bread slices, spread sides down.
Tip
  • Tip: To bake pork bacon, place slices side by side on a rack in a foil-lined shallow baking pan with sides. Bake for 18 to 21 minutes or until bacon is crisp-cooked Drain well on paper towels.

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 257 cal., 14 g total fat (2 g sat. fat), 10 mg chol., 432 mg sodium, 27 g carb. (7 g fiber, 5 g sugars), 9 g pro.

Diabetic Exchanges

Fat (d.e): 2.5; Starch (d.e): 2

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