St. Patrick's Day Diabetic Friendly Recipes

A few St. Patrick's Day Diabetic friendly recipes off the web site of http://diabeticgourmet.com/recipes/Holidays_and_Special_Occasions/Saint_Patricks_Day/
If you have never checked the site out, it's time. It's full of healthy recipes.

Corned Beef Stuffed Cabbage Rolls

Servings: 6

Ingredients

1 large head cabbage
1 small onion, chopped
2 stalks celery, chopped
1 tablespoon vegetable oil
1 can (15 ounces) corned beef hash
1 cup canned spaghetti sauce, divided
1/4 cup dry breadcrumbs
1/3 cup chopped parsley
Directions

Separate 12 large outer leaves from the cabbage head; set aside the remaining cabbage head. Remove the center vein from each leaf so it becomes more pliable. Soften the cabbage leaves in boiling water for 2 to 3 minutes. Remove from water with a slotted spoon; set aside until cool enough to handle.
Chop 1 cup of cabbage from the remaining cabbage head. Save any leftover cabbage to use in a salad, soup or stir-fry dish. Cook and stir the chopped cabbage, onion and celery in oil over medium heat in a medium, non-stick skillet until onion is translucent, about 10 minutes. Add corned beef hash, breaking it up with a spoon; mix gently. Heat over medium heat for about 5 minutes. Add 1/4 cup spaghetti sauce and breadcrumbs, mix well. Cool slightly.
Spoon about 1/4 cup of the corned-beef mixture onto each cabbage leaf. Roll, tucking the ends in. Arrange cabbage rolls, seam side down, in a shallow baking dish. Pour remaining spaghetti sauce over cabbage rolls. Bake at 350ºF covered for about 25 minutes, until heated through. To serve, spoon spaghetti sauce over cabbage rolls; sprinkle with parsley.
Nutritional Information (Per Serving)
Calories: 210
Protein: 9 g
Sodium: 560 mg
Cholesterol: 25 mg
Fat: 11 g
Saturated Fat: 3.5 g
Dietary Fiber: 3 g
Carbohydrates: 20 g


http://www.diabeticgourmet.com/recipes/html/1062.shtml


Irish Beef Pot Roast with Vegetables

Yield: 8 servings

Ingredients

1 boneless beef bottom round rump roast or beef bottom round (3 to 3-1/4 pounds)
2 packages (24 ounces each) fresh pot roast vegetables (potatoes, onions, carrots, celery)
2 packages (.75 to .88 ounces each) mushroom or brown gravy mix
1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup beer
Chopped fresh parsley (optional)
Directions

Prepare pot roast vegetables: cut potatoes in half (or into quarters if large), onions into 1/2-inch wedges, and carrots and celery into 2-inch pieces; set aside.
Combine gravy mixes, flour, salt and pepper in large bowl. Add vegetables to bowl; toss to coat well. Remove vegetables from flour mixture and place in 5 to 6-quart slow cooker. Add beef roast to bowl, turning to coat evenly with flour mixture. Remove roast and place in slow cooker in center of vegetables.
Whisk beer into remaining flour mixture until smooth; add to slow cooker. Cover and cook on LOW 10 to 11 hours, or on HIGH 6 to 7 hours, or until beef and vegetables are fork-tender. (No stirring is necessary during cooking.)
Remove roast and vegetables. Skim fat from gravy. Carve roast into thin slices. Serve with vegetables and gravy. Sprinkle with parsley, if desired.
Nutritional Information (Per Serving)
Calories: 318
Protein: 39 g
Sodium: 516 mg
Cholesterol: 112 mg
Fat: 9 g
Saturated Fat: 3 g
Dietary Fiber: 3 g
Carbohydrates: 17 g


http://www.diabeticgourmet.com/recipes/html/832.shtml



Green Mashed Potatoes

Makes 4 servings or 2 cups.

Ingredients

1-1/2 lightly-packed cups baby spinach leaves
3/4 lb. small potatoes, preferably yellow-fleshed
1 large garlic clove, peeled
1/4 cup finely chopped scallions, green part only
1 Tbsp. extra-virgin olive oil
Salt and freshly-ground black pepper
Directions

Place the spinach in a food processor. Whirl, stopping as needed to scrape down the sides of the bowl, until the spinach is finely chopped and moist but not pureed. (This step can also be done with a large, sharp knife.) Set aside.
Place the potatoes and garlic in a saucepan. Add cold water until the level is 2-inches above the potatoes. Set over medium-high heat until the water boils, then reduce the heat and cook until the potatoes are very soft, 20 to 25 minutes, depending on their size.
Drain the potatoes and garlic in a colander, then immediately return them to the hot pot, shaking the pot until the potatoes look dry. With a fork, roughly mash the potatoes to break them up. Add the spinach, scallions and oil. Mash until the potatoes are fluffy and bright green, with the skins well mixed in. The spinach will be wilted rather than soft. Season to taste with salt and pepper. Serve immediately.
Nutritional Information (Per Serving)
Calories: 103
Protein: 2 g
Sodium: 22 mg
Fat: 4 g
Saturated Fat: 0.5 g
Dietary Fiber: 3 g
Carbohydrates: 16 g


http://www.diabeticgourmet.com/recipes/html/639.shtml