Diabetic Recipe of the Week: Southern Baked Beans

Makes: 6 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Ingredients
3 slices bacon, chopped
1 large onion, finely chopped
1 16 oz. can vegetarian baked beans, drained
1/4 cup low-sodium ketchup
3 Tbsp. maple syrup
1 Tbsp. barbecue sauce
1 Tbsp. yellow mustard
1 tsp. dry mustard
Preparation
1. Preheat the oven to 350 degrees. Spray a small baking dish with nonstick spray. Cook the bacon in a medium nonstick skillet over medium-high heat until crisp, 3 to 4 minutes. Transfer to paper towels to drain.
2. Drain off and discard the fat from the skillet and set over medium-high heat. Add the onion and cook, stirring, until softened, about 7 minutes. Remove from heat. Stir in bacon, beans, ketchup, maple syrup, barbecue sauce, yellow mustard, and dry mustard.
3. Spoon the bean mixture into the baking dish. Cover loosely with foil and bake until the edges are bubbly and the filling is hot, about 25 minutes.
This recipe appeared in the Fall 2012 issue of Diabetes & You from Walgreens.
If you are a diabetic and do not currently see a podiatrist, call our Glastonbury or Middletown office to make an appointment.
Ayman M. Latif, DPM
Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Glastonbury and Middletown, CT
Visit our website, like our page on Facebook, and follow my tweets on Twitter.

Diabetic Recipe of the Week: Mexican Corn Salad

Makes: 4 servings
Serving Size: 1/2 cup

Preparation: 10 minutes
Ingredients
10 oz. frozen corn, thawed 
1/2 cup no-added salt salsa
1 green onion, thinly sliced
1/2 cup radishes, diced
4 romaine lettuce leaves
Preparation
In a large bowl, combine the corn, salsa, green onion, and radishes. Cover and chill for 2 hours. Spoon the corn salad on the lettuce leaves to serve.   
If you are a diabetic and do not currently see a podiatrist, call our Bristol office to make an appointment.
Richard E. Ehle, DPM
Connecticut Foot Care Centers
Diabetic Foot Care in CT
Podiatrist in Bristol, CT
Visit our website, friend and like our page on Facebook, and follow my tweets on Twitter.

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