Great Side Dishes (Diabetic Friendly, too): Baked Squash, Cheddary Cauliflower, Brussel Sprouts

Ready to try some new side dishes for your family meals?  Try Baked Squash Texas-style, Cauliflower with Cheddar, or Brussel Sprouts with Yogurt and Pimento to give your meals a new look.   These recipes are also good for potlucks, etc.   The squash is a very tasty dish with a crunchy topping.   The cauliflower recipe has directions for using frozen cauliflower, if you are in a hurry.  

BAKED SQUASH TEXAS-STYLE

5 lb medium-sized yellow squash

2 eggs, beaten

1 cup whole-grain bread crumbs + additional for topping

1 stick butter

1/4 cup Splenda

2 tbsp chopped onion

salt to taste

dash of black pepper

Cut tips off squash and cut each into about 4 pieces.   Drop squash into a saucepan with enough boiling water to cover all the pieces.   Return to boiling.   Reduce heat and cook until tender.   Drain in a colander; mash with a fork or masher.   Add remaining ingredients; mix well.   Pour into a casserole dish that has been sprayed with nonstick cooking spray.   Top with additional bread crumbs.   Bake at 350 degrees until bubbly.

CAULIFLOWER WITH CHEDDAR CHEESE

1 med head of cauliflower

2 cups water

1 tsp salt

1/4 tsp pepper

1 tsp dry mustard

1/2 cup mayonnaise

2 cups shredded cheddar cheese

1 tsp mayonnaise

Preheat oven to 375 degrees.

Wash cauliflower, remove stems and leaves and cut into bite-size pieces.   Add water to a large saucepan and add cauliflower.   Cover and cook for about 10 minutes, until tender; drain.   Spray a medium baking dish with nonstick cooking spray.   Layer the cauliflower in the dish.   Sprinkle with the salt and pepper.   Combine mustard and mayonnaise in a small bowl and mix well.   Spread mixture over the cauliflower.   Sprinkle cheese and salad seasoning over the top.   Bake at 350 until bubbly, about 10 minutes.

Note:  For the busy cook, use frozen cauliflower florets and start by layering the cauliflower in the baking dish.   This is a great timesaver on busy week nights.

BRUSSEL SPROUTS WITH YOGURT AND PIMENTO

2 (10-oz) pkgs frozen brussels sprouts

1/2 cup thinly sliced onion

1 tsp butter, melted

1 cup plain unsweetened yogurt (preferably low-fat)

2 (4-oz) jars diced pimiento, drained

Cook brussels sprouts according to the package directions, omitting the salt and butter.   Drain and set aside.   In a large skillet, saute the onion in the butter.   Remove from the heat.   Add the yogurt, pimiento, and brussels sprouts to the onion in the skillet; stir well to mix.   Cook over low heat, stirring occasionally, until heated through.   Serve while warm.

This is a good diabetic dish as there are half as many proteins as carbs in this brussels sprouts dish.

Enjoy!