Asparagus With Lemon & Garlic
(makes 4 servings)

1/2 pound asparagus, trimmed
2 teaspoons vegetable oil
1 teaspoon crushed garlic
1/4 cup diced sweet red pepper
1 green onion, sliced
2 tablespoons white wine
4 teaspoons lemon juice
-2 tablespoons chicken stock
Black pepper

Steam or boil asparagus just until tender-crisp. Do not overcook. 
Drain and set aside.

In large non-stick skillet, heat oil; saute garlic and red pepper 
until softened.

Reduce heat and add green onion, wine, lemon juice, chicken stock, 
black pepper to taste and asparagus. Cook for 1 minute. Place 
asparagus mixture in serving dish.

Nutritional Information Per Serving:
Calories: 39, Carbohydrate: 3 g, Fiber: 1 g, Protein: 1 g, Fat: 2 g, 
Sodium: 46 mg, Cholesterol: 0 mg
Diabetic Exchanges: 1/2 Vegetable, 1/2 Fat

2 Tbsp butter 
1 Large bunch spinach - washed, drained and chopped 
1/2 clove fresh garlic - finely minced 
1/2 Cup heavy cream 
3 Tbsp Parmesan cheese - freshly grated is best 

Heat large skillet to medium high (350°F for electric skillet.) Add butter and melt; then quickly add garlic and allow to brown for 1 minute. Add the spinach, reduce heat to medium, and cook, uncovered, until it wilts and much of the juices evaporate. 

Depending on the moisture of the spinach, it  will exude quite a bit of liquid. Cook it down until there's a about 2-3 tablespoons of liquid left. Add the heavy cream and cook down for a one to two minutes. Sprinkle in parmesan and mix. 

Note: If you are not a garlic fan, skip it, and replace it with 1/2 tsp lemon zest for a very fresh taste that complements the parmesan quite well.

Makes 4 Servings.   4.6 carbs per serving.

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Scalloped Cauliflower
(makes 10 servings)

2 bags frozen cauliflower 
1/2 small white onion - finely chopped 
12 oz bag finely shredded cheddar cheese (sharp, if you like) 
1/2 pint whipping cream 
salt and white pepper 
1/4 cup butter (1/2 stick) 
crumbled cooked bacon (optional) 

Preheat oven to 350°F. 

Open frozen cauliflower bags one at a time into a collander and run cool water over each to separate the pieces and slightly thaw, but don't use warm water. Spray large casserole dish with Pam (or butter it well) and layer 1/2 (1 bag's contents) of cauliflower across bottom of dish. Season with salt and pepper; then layer with bits of onion, thinly sliced "pats" of butter, and 1/2 of cheddar cheese. Repeat. 

Pour cream over top and place dish in oven. If dish is very full, put a cookie sheet under it to prevent bubble-over in oven. Bake 45 minutes. 10 min before completion, add crumbled bacon if you opt to. 

4 carbs per serving.

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