Labor Day is coming which means the last holiday cookout of the year! During this time, it is easy for families to make food choices that may not be the healthiest for everyone at the party, especially those who are diabetic. But, there is no need to worry. We’ve got you covered with some delicious side dish recipes. Emphasis is often put on the main dishes of a barbeque, but the side dishes are just as important as the meats and proteins they compliment. Here are four healthy side dishes that are safe for those who need to watch their waist lines as well as their sugar levels.
Spicy Baked Sweet Potato Fries
Fries are always a solid side dish, especially for grilled or barbequed foods. Choose a healthier alternative to the deep fried white potato favorites and try these spicy baked sweet potato fries this Labor Day. For this recipe, you will need:
6 sweet potatoes, cut into fries
2 tablespoons canola oil
3 tablespoons taco seasoning mix
¼ tablespoon cayenne pepper
Directions
- Preheat oven to 425.
- Place the potatoes on a baking sheet (cut-side down) and add oil and seasonings.
- Bake for 30 minutes, turning once, until crisp.
Cuban Beans and Rice
Beans and rice is an expected dish at many Labor Day cookouts and this Cuban beans and rice recipe is sure to bring a new flavor to side dishes this holiday. For this recipe you will need:
1 tablespoon olive oil
1 cup chopped onion
1 green bell pepper, chopped
2 cloves garlic, minced
1 teaspoon salt
4 tablespoons tomato paste
1 (15.25 ounce) can kidney beans, drained with liquid reserved
1 cup uncooked white rice
Directions
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- Heat the oil in a sauce pan over medium heat. Saute onion, bell pepper and garlic until the onion is translucent. Add salt and tomato paste and reduce the heat to low to cook the mixture for 2 minutes. Stir in the beans and rice.
- Pour in the liquid from the beans into a large measuring cup and add water to measure the liquid out to 2 1/3 cups. Pour into the beans and cook for 45 minutes or until liquid is absorbed and the rice is cooked.
Cranberry and Cilantro Quinoa
This side salad is cool, refreshing and packed with protein. For this recipe, you will need:
½ cups water
1 cup uncooked quinoa, rinsed
¼ cup red bell pepper, chopped
¼ cup yellow bell pepper, chopped
1 small red onion, finely chopped
1 ½ teaspoon curry powder
¼ cup chopped fresh cilantro
1 lime, juiced
¼ cup toasted sliced almonds
½ cup minced carrots
½ cup dried cranberries
Salt and ground black pepper to taste
How to Cook
- Pour the water into a saucepan and cover with a lid to bring the water to a boil over high heat. Pour in the quinoa, recover and let it simmer for 15-20 minutes until the water is absorbed. Scrape the cooked quinoa from the saucepan into a bowl and chill in the refrigerator until cold.
- Once cold, stir in the onion, curry powder, red pepper, yellow pepper, lime juice, cilantro, cranberries, carrots and sliced almonds along with the salt and pepper. Chill before serving.
