For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

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!

For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com
For more quick and easy recipes visit my blog at http://grandmasquickfixrecipes.blogspot.com

Article Source: EzineArticles.com

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