What to Eat Wednesday: Open Faced ‘Sandwich’

This 'sandwich' would make the perfect diabetic-friendly lunchWhen you’re living with diabetes, juggling all the pieces of your disease-management puzzle can seem overwhelming. Between daily foot checks, regular appointments with your Houston podiatrist, constant blood sugar checks and/or staying on top of medications, the idea of preparing healthy, home-cooked meals can seem impossible.

That’s why I love the “Quick Recipes” section of the American Diabetes Association’s website: the meal inspirations you’ll find there are fresh, perfectly calibrated for diabetics AND easy to prepare.

Try out this Open Faced Sweet Potato ‘Sandwich’ recipe to see what I’m talking about, and for more help managing your diabetic foot health, schedule an appointment with Dr. Andrew Schneider today.

Ingredients
Cooking spray

2 medium sweet potatoes

1 small zucchini, thinly sliced lengthwise

1 red bell pepper, seeded and thinly sliced

1 tsp salt-free seasoning (like Mrs. Dash)

2 (1 oz) slices reduced-fat swiss cheese

Instructions

  • Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray and set it aside.
  • Slice one round edge of the sweet potato thinly lengthwise. Slice the other round edge of the sweet potato thinly lengthwise. Discard those slices.
  • Slice the sweet potato down the middle lengthwise and peel. Repeat for other sweet potato. You will end up with four 1-inch-thick lengthwise slices of sweet potato.
  • Place on the prepared baking sheet and spray the tops of the sweet potatoes with cooking spray. Bake the sweet potatoes for 10 minutes, then reduce the heat to 350 degrees F.
  • Flip the sweet potatoes and then lay equal amounts of thinly sliced zucchini and red bell pepper on each sweet potato. Season with the salt-free seasoning.
  • Cut each slice of swiss cheese in half and top each sweet potato with the swiss cheese. Return the potatoes to the oven for 15 more minutes. Serve Immediately.
     

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