Serves: 4

  • 1 teaspoon extra virgin olive oil
  • 1/4 cup panko
  • 2 tablespoons Parmigiano-Reggiano
  • 1 teaspoon signature herb blend or Italian herb blend
  • 2 large onions, sliced into 1/4 to 1/2-inch rounds
  1. Preheat oven to 400 F.
  2. Mix olive oil, panko, Parmigiano, and herb blend in large bowl. Add onions and toss to mix well.
  3. Place on parchment-lined baking sheet and bake until edges are browned, approximately 15 minutes.
  • Calories 80
  • Calories from fat 20
  • Total fat 2.0 g
  • Saturated fat 0.7 g
  • Trans fat 0 g
  • Cholesterol 0 mg
  • Sodium 25 mg
  • Potassium 175 mg
  • Total carbohydrate 14 g
  • Dietary fiber 2 g
  • Sugars 2 g
  • Protein 2 g
  • Phosphorous 55 mg

Exchanges/Choices: 2 vegetable, 1/2 fat

– from the cookbook, “The Stress Free Diabetes Kitchen,” by Barbara Seelig-Brown

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