Ok, here are 3 recipes, 1 for a main dish, 1 vegetable dish and 1 dessert.
This is really easy and is good enough to serve company. Tastes good
with fresh fish or the frozen fillets.
Flounder Baked in Sour Cream
2 to 3 pounds of flounder fillets
1 Tablespoon and 3 Tablespoons butter
1/4 teaspoon white papper
1/2 teaspoon hot sauce
1 Tablespoon paprika
1 Tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
3 Tablespoons dry sherry (you can leave this out)
1/2 cup grated parmesan cheese
1 cup sour cream
Preheat the oven to 350. Grease a flat 2 quart casserole with the 1
Tablespoon butter. Arrange the flounder in the casserole.
Mix the remaining ingredients (except butter) together with the sour
cream and spread over the fish. Dot with the remaining butter.
Bake uncovered for 30 minutes.
Enjoy!
Recipe courtesy of :
low-carb-recipe-exchange@yahoogroups.com
Green Bean Salad - 9g Carbs, 3g Fiber, 3g Sugar
Yield: 3-3/4 cups (4 servings)
From: The New Family Cookbook for People with Diabetes
12 oz fresh small green beans, ends trimmed
8 fresh mushrooms, sliced
1/2 cup chopped red onion
3 Tbsp canola or corn oil
1 Tbsp balsamic or red wine vinegar
1 clove garlic, minced
1/2 tsp salt
1/4 tsp freshly ground pepper
Cook the green beans in a large pot of boiling water
for 5 minutes; drain. Plunge the beans into a bowl
of ice water to stop the cooking and retain their
bright green color. Drain and place in a large bowl.
Add the mushrooms and onions to the beans; toss to mix.
For the dressing, whisk the oil into the vinegar in a
small bowl; add the remaining ingredients and pour over
the green beans. toss lightly. Serve immediately.
Nutrition per Serving (about 1 cup):
136 Calories, 11g Fat, 0mg Cholesterol, 295mg Sodium,
9g Carbs, 3g Dietary Fiber, 3g Sugars, 2g Protein
Diabetic Exchanges: 2 Vegetable, 2 Fat
Milk Chocolate Crunch - 7g Carbs
From: Family Circle’s All Time Favorite Recipes
Prep Time: 20 Minutes
Servings: 54 (1-inch) squares -
2 milk chocolate bars (7 ounces each), chopped
1-1/2 cups crisp rice cereal
1 cup dark raisins
-
Line bottom of an 8x8x2 inch pan with aluminum foil; smooth
out wrinkles. -
Place chocolate in a microwave-safe bowl. Microwave at
100% power, checking every 30 seconds, until melted. Stir
chocolate until smooth. -
Stir cereal and raisins into chocolate until well combined.
Spread mixture evenly in prepared pan. Refrigerate about 2 hours
or until mixture is firm. -
Invert pan onto a work surface; remove pan and peel off
aluminum foil. Cut into squares and serve. Squares can be
stored in an airtight container in refrigerator up to 2 weeks.
Nutrition: 52 Calories, 1g Protein, 2g Fat, 7g Carbs
Exchanges: 1/2 Starch/Bread