Roasted Eggplant Spread

Ingredients

• 2 medium eggplants peeled
• 1 red bell pepper seeded
• 1 red onion peeled
• 2 garlic cloves minced
• 3 tablespoons good olive oil
• 1/2 teaspoon cayenne pepper
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons lemon juice
• 2 tablespoons tahini
• 3 tablespoons chopped parsley plus extra for garnish

Directions

Preheat the oven to 400 degrees F. Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, cayenne and salt and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly. Place the vegetables in a food processor fitted with a steel blade, add the lemon juice and tahini, and pulse 3 or 4 times to blend. Taste for salt and pepper. Transfer to a bowl and add the chopped parsley. Garnish with extra parsley.

Cottage Cheese Stuffed Celery

Ingredients

• 1 leaf red or green lettuce
• 1 slice turkey breast
• 1 slice ham
• 1 thin slice tomato
• 1 thin slice avocado
• 1 teaspoon lime juice
• 1 leaf arugula
• 1 tablespoon ranch dressing

Directions

Fan the lettuce leaf on a plate. Top with the turkey, ham, and tomato.

In a small bowl, combine the avocado and lime juice, then spoon onto the tomato. Top with the arugula and dressing. Roll up and secure with a wooden pick.

Per wrap: 140 calories, 1g fiber, 4 g carb

California Wrap

Ingredients

• 1 leaf red or green lettuce
• 1 slice turkey breast
• 1 slice ham
• 1 thin slice tomato
• 1 thin slice avocado
• 1 teaspoon lime juice
• 1 leaf arugula
• 1 tablespoon ranch dressing

Directions

Fan the lettuce leaf on a plate. Top with the turkey, ham, and tomato.

In a small bowl, combine the avocado and lime juice, then spoon onto the tomato. Top with the arugula and dressing. Roll up and secure with a wooden pick.

Per wrap: 140 calories, 1g fiber, 4 g carb

Sesame Broccoli

Ingredients

• 1 package (10 ounces) frozen broccoli spears
• 1 tablespoon vegetable oil
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 2 teaspoons vinegar
• 2 teaspoons sesame seeds toasted

Directions:

Cook broccoli according to package directions. Meanwhile, in a small saucepan, combine oil, soy sauce, sugar and vinegar; heat on medium until sugar is dissolved and mixture is hot. Drain broccoli; place in a serving bowl. Drizzle with soy sauce mixture and sprinkle with sesame seeds. Yield: 4 servings.

Diabetic Exchanges: One serving (prepared with light soy sauce) equals 2 vegetable, 1/2 fat; also, 81 calories, 143 mg sodium, trace cholesterol, 9 gm carbohydrate, 2 gm protein, 3 gm fat.