Cumin Beets - 11g Carbs, 2g Fiber
Yield: 6 servings From: America's Everyday Diabetes Cookbook
1 Tbsp vegetable oil 1 onion, finely chopped 3 cloves garlic, minced 1 tsp cumin seeds 1 tsp salt 1/2 tsp black pepper 2 medium tomatoes, peeled and coarsely chopped 1 cup water 1 lb beets, peeled and used whole, if small, or sliced thinly
In a skillet, heat oil over medium-high heat. Add onion and cook, stirring, until softened. Stir in garlic, cumin, salt and pepper and cook for 1 minute. Add tomatoes and water and bring to a boil.
Place beets in slow cooker stoneware and pour tomato mixture over them. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until beets are tender.
Nutrition per Serving (1/6 of recipe): 70 Calories, 3g Fat, 11g Carbs, 2g Fiber, 2g Protein, 426mg Sodium, 0mg Cholesterol
Diabetic Exchanges: 2 Vegetables, 1/2 Fat
What counts is not necessarily the size of the dog in the fight - it's the size of the fight in the dog......
Dwight D. Eisenhower