Diabetic Dish of the Week – Tasty Teriyaki Chicken

November 7, 2017 at 6:26 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is – Tasty Teriyaki Chicken. Splenda Sweetener replaces the Sugar in the Recipe. It’s only 140 calories and 3 carbs per serving! You can find this recipe at the CooksRecipes website. The Cooks site has a huge selection of recipes to please all tastes. So Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

Tasty Teriyaki Chicken
A much requested reduced calorie chicken recipe, that’s easy to double for a large group.

Recipe Ingredients:

1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup Splenda® Granulated No Calorie Sweetener
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
12 skinless, boneless chicken breast halves

Cooking Directions:

1 – In a small saucepan over low heat, combine the cornstarch, cold water, Splenda® Granulated Sweetener, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
2 – Preheat oven to 425°F (220°C).
3 – Place chicken pieces in a lightly greased 9×13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
4 – Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.
Makes 12 servings.

Nutritional Information Per Serving (1/12 of recipe): Calories 140 | Calories from Fat 25 | Fat 3.0g (sat 1.0g) | Cholesterol 65mg | Sodium 660mg | Carbohydrates 3g | Fiber 0g | Sugars 1g | Protein 25g.

http://www.cooksrecipes.com/diabetic/tasty_teriyaki_chicken_recipe.html

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Diabetic Dish of the Week – ITALIAN OMELET

October 31, 2017 at 4:52 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is – ITALIAN OMELET. It’s another delicious Diabetic Friendly recipe from the Diabetic Gourmet Magazine website. At the Diabetic Gourmet site you’ll find info on Diabetes and Diabetic Eating Tips along with a huge selection of recipes. Enjoy and Eat Healthy! https://diabeticgourmet.com/

 

ITALIAN OMELET
Ingredients

1/2 of a box Dreamfields Spaghetti
8 eggs or 2 cups egg substitute
1/2 cup grated Parmesan cheese
3 tablespoons chopped fresh basil, divided
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1-1/2 teaspoons olive oil
1 large clove garlic, minced
2 tablespoons chopped green onion
1 jar (6 ounces) marinated, quartered artichoke hearts, drained
1 cup cherry tomatoes, halved
1-1/2 ounces diced prosciutto or ham
Cherry tomatoes (optional)

Directions

1 – Cook pasta according to package directions; drain well.
2 – Meanwhile, in large bowl beat eggs, cheese, 2 tablespoons basil, salt and pepper. Combine cooked pasta with egg mixture; set aside.
3 – Heat oil in ovenproof large skillet over medium-high heat. Add garlic and onion; cook 1 minute. Add artichokes, tomatoes and prosciutto. Cook 3 to 4 minutes until vegetables are softened, stirring occasionally. Gently stir into pasta mixture and return to skillet.
4 – Cover; cook over medium heat 10 to 12 minutes or until egg mixture is set in center. DO NOT STIR. Remove from heat.
5 – Place skillet in oven 4 inches from broiler. Broil 2 to 3 minutes or until top is browned. Transfer to serving dish. Cool 5 minutes. Garnish with additional tablespoon of basil and cherry tomato halves, if desired. Cut into wedges; serve.

NOTES:
This is a delicious breakfast or brunch pasta dish. Egg substitute may be used in place of real eggs. You can be creative and add in your favorite vegetables and ingredients to make this Italian omelet. Another way to turn the omelet over is to use 2 saute pans. Hold them tightly together for a clean flip.

Recipe Yield: Makes 6 main dish servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 283
Calories from fat: 27
Fat: 13 grams
Saturated Fat: 4 grams
Fiber: 4 grams
Sodium: 634 milligrams
Cholesterol: 296 milligrams
Protein: 19 grams
Carbohydrates: 0 grams

https://diabeticgourmet.com/diabetic-recipes/italian-omelet

Diabetic Dish of the Week – MAPLE DIJON CHICKEN WITH BRUSSELS SPROUTS AND BUTTERNUT SQUASH

October 24, 2017 at 5:34 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is MAPLE DIJON CHICKEN WITH BRUSSELS SPROUTS AND BUTTERNUT SQUASH. If this just doesn’t scream Fall Recipe, nothing does! Chicken combined with Brussels Sprouts and Butternut Squash along with a Maple Dijon Sauce. Like I said “Fall Recipe”! The recipe is off the Diabetic Gourmet Magazine website (https://diabeticgourmet.com/) which has a huge selection of Diabetic Friendly recipes. Salads, Soups, Entrees, Dessert, they have recipes for all! Plus don’t forget to subscribe to the Diabetic Gourmet Magazine. Enjoy and Eat Healthy!

 

MAPLE DIJON CHICKEN WITH BRUSSELS SPROUTS AND BUTTERNUT SQUASH
This is a great recipe for fall with two seasonal favorites, brussels sprouts and butternut squash. Butternut squash is sometimes known in Australia and New Zealand as butternut pumpkin or gramma.

Ingredients

4 chicken thighs
4 chicken drumsticks
3/4 tsp kosher salt
1/2 tsp freshly ground pepper
1 TBSP olive oil
1 TBSP unsalted butter
16 Brussels sprouts (about 8 ounces), bottom trimmed, outer leaves removed, and halved
2 cups diced (1/2 inch) butternut squash
2 TBSP maple syrup
2 tsp Dijon mustard
1-1/2 cup chicken stock

Directions

1 – In a saute pan large enough to hold the chicken in a single layer, heat the olive oil over medium high heat.
2 – Season the chicken pieces with salt and pepper.
3 – Add chicken to pan, skin side down and saute for about 4-5 minutes per side or until chicken is browned.
4 – Remove chicken from pan and reserve.
5 – In same pan, add butter. Allow the butter to melt over medium heat. Add squash and sprouts to pan and sauté, tossing occasionally, until the outsides are golden brown, about 3-4 minutes.
6 – Remove from pan and hold separately from chicken.
7 – Turn heat to high and add stock, syrup and mustard. Stir and bring to a boil, stirring to scrape up the brown bits on the bottom of the pan.
8 – Add chicken back to the pan, cover, and reduce heat to medium low.
9 – Cook over medium low heat for 20-25 minutes or until chicken registers 170 degrees F with an instant read thermometer.
10 – Add vegetables back to pan, cover again, and cook for another 8-10 minutes until the vegetables are tender.
11 – Remove chicken and vegetables to a serving platter, placing vegetables around chicken.
12 – Turn heat to high and boil sauce until it is reduced and slightly thickened, about 2-3 minutes.
13 – Spoon sauce over chicken and serve.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 430
Fat: 23 grams
Saturated Fat: 7 grams
Fiber: 4 grams
Sodium: 420 milligrams
Protein: 34 grams
Carbohydrates: 23 grams
Sugars: 9 grams

https://diabeticgourmet.com/diabetic-recipe/maple-dijon-chicken-brussels-sprouts-butternut-squash

Diabetic Dish of the Week – Chunky Pumpkin Chili

October 17, 2017 at 5:06 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is – Chunky Pumpkin Chili. The perfect Chili for this time of the year, Chunky Pumpkin Chili. Ground beef, kidney beans, pumpkin, and pumpkin pie spice make up this week’s dish. The recipe is from one of my recipe sites, CooksRecipes. The Cooks site has a huge selection of recipes of all cuisines and tastes. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

Chunky Pumpkin Chili
Ground beef and kidney beans are joined by pumpkin and pumpkin pie spice in this autumn take on chili.

Recipe Ingredients:

2 pounds ground beef
1 large onion, diced
1 green bell pepper, diced
2 (15-ounce) cans kidney beans, drained
1 (46-ounce) can tomato juice
1 (28-ounce) can peeled and diced tomatoes with juice
1/2 cup canned pumpkin purée
1 tablespoon pumpkin pie spice
1 tablespoon chili powder
1/4 tablespoon Splenda® Granulated No Calorie Sweetener

Cooking Directions:

1 – In a large pot over medium heat, cook beef until brown; drain.
2 – Stir in onion and bell pepper and cook 5 minutes.
3 – Stir in beans, tomato juice, diced tomatoes and pumpkin purée. Season with pumpkin pie spice, chili powder and Splenda® Granulated Sweetener.
4 – Simmer 1 hour.
Makes 8 servings.

Nutritional Facts Per Serving (1/8 of recipe): Calories: 390; Calories from Fat: 150; Total Fat: 16g; Saturated Fat: 6g; Cholesterol: 70mg; Sodium: 1200mg; Total Carbs: 32g; Dietary Fiber: 10g; Sugars: 10g; Protein: 28g.

http://www.cooksrecipes.com/diabetic/chunky_pumpkin_chili_recipe.html

Diabetic Dish of the Week – Easy Lemon Chicken

October 10, 2017 at 5:28 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is – Easy Lemon Chicken. Chicken, Bell Peppers, and Spices make up this delicious and Diabetic Friendly Chicken Dish. Splenda replaces the Sugar in the Dish. The recipe comes from the CooksRecipes website which has a huge selection of recipes to please all tastes and cuisines. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

Easy Lemon Chicken
Quick, easy and satisfying. Serve with rice or Asian noodles.

Recipe Ingredients:

1 teaspoon cornstarch
1 tablespoon low sodium soy sauce
12 ounces chicken breast tenders, cut in thirds
1/4 cup fresh lemon juice
1/4 cup low sodium soy sauce
1/4 cup fat-free chicken broth
1 teaspoon fresh ginger, minced
2 cloves garlic, minced
1 tablespoon Splenda® Granulated No Calorie Sweetener
1 teaspoon cornstarch
1 tablespoon vegetable oil
1/4 cup red bell pepper, sliced into 2-inch strips
1/4 cup green bell pepper, sliced into 2-inch strips

Cooking Directions:

1 – Mix 1 teaspoon cornstarch and 1 tablespoon soy sauce in a small mixing bowl. Add sliced chicken tenders. Place in refrigerator and marinate for 10 minutes.
2 – Stir the lemon juice, 1/4 cup soy sauce, chicken broth, ginger, garlic, Splenda® Granulated Sweetener and 1 teaspoon cornstarch together in a medium-sized mixing bowl.
3 – Heat oil in a medium frying pan. Add chicken and cook over medium-high heat for 3 to 4 minutes or until just done. Add sauce and sliced peppers. Cook 1 to 2 minutes more or until sauce thickens and peppers are slightly tender.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 150; Calories from Fat: 40; Total Fat: 5g; Saturated Fat: 1g; Cholesterol: 50mg; Sodium: 730mg; Total Carbs: 6g; Dietary Fiber: 1g; Sugars: 1g; Protein: 21g.

http://www.cooksrecipes.com/diabetic/easy_lemon_chicken_recipe.html

Diabetic Dish of the Week – Raspberry Cheese Tarts

September 26, 2017 at 5:41 AM | Posted in CooksRecipes, dessert, diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is – Raspberry Cheese Tarts. Reduced Fat Cream Cheese, Non-Fat Yogurt, Egg Substitute, Raspberries, and Splenda all combine to make this week’s recipe. A perfect Diabetic Friendly Dessert. It’s from one of my favorite sites, which has a huge selection of all recipes, the CooksRecipes website. http://www.cooksrecipes.com/index.html

 

Raspberry Cheese Tarts
Low-fat and low-sugar raspberry cream cheese tarts.

Recipe Ingredients:

Crust:
1 1/4 cup graham cracker crumbs
1/4 cup Splenda® Granular
5 tablespoons light margarine

Filling:
4 ounces reduced fat cream cheese
1/2 cup plain non-fat yogurt
1 cup Splenda® Granular
1/2 cup egg substitute
1 cup frozen raspberries

Cooking Directions:

1 – Preheat oven to 350°F (175°C).
2 – Blend crust ingredients together in a small mixing bowl. Stir until well blended. Line 10 muffin cups with paper liners. Press 1 tablespoon of crust into each lined cup. Set aside.
3 – Place cream cheese in a small bowl. Beat with an electric mixer until soft. Add yogurt and beat until smooth (approximately 1 minute).
4 – Add Splenda® Granular and egg substitute. Mix until well blended.
5 – Place 4 to 5 frozen berries on top of the crust lined muffin cups. Pour cheese filling on top, evenly dividing among the 10 cups.
6 – Bake in a preheated 350°F (175°C) oven 15 to 20 minutes or, until firm to the touch. Chill for approximately 2 hours before serving.
Makes 10 servings.

Nutritional Information Per Serving (1/10 of recipe; 1 tart): Calories 110, Calories from Fat 45, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 5 mg, Total Carbohydrate 12 g, Sodium 160 mg, Dietary Fiber 1 g, Sugars 4 g, Protein 3 g.
http://www.cooksrecipes.com/diabetic/raspberry_cheese_tarts_recipe.html

Diabetic Dish of the Week – Sweet Potato Stew

September 19, 2017 at 5:48 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week – Sweet Potato Stew. Thank you to Diana for passing along this recipe! Enjoy and Eat Healthy!

Sweet Potato Stew

Ingredients

1 cup chopped onion
1 cup chopped celery
1 cup grated peeled sweet potato
1 cup reduced-sodium vegetable broth or water
2 slices turkey bacon, crisp-cooked and crumbled
1 cup fat-free half-and-half
1 teaspoon minced garlic
1/2 teaspoon smoked paprika
1 teaspoon reduced sodium Worcestershire sauce
black pepper
1/4 cup minced fresh parsley

Directions
1 – Place onion, celery, sweet potato, broth, turkey bacon, garlic, paprika, and Worcestershire sauce in slow cooker. Cover; cook on low 6 hours or until vegetables are tender.
2 – Increase heat to high. Slowly stir in half-and-half. Add water, if needed, to reach desired consistency. Cook, uncovered, 35 minutes on high or until heated through.
3 – Season to taste with pepper. Stir in parsley.

Diabetic Dish of the Week – Mocha Cheesecake Bars

September 12, 2017 at 5:36 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is Mocha Cheesecake Bars. It uses Splenda Sweetner to replace the Sugar. You can find this recipe on the CooksRecipes website. At the Cooks site you can find a huge selection of recipes to please all tastes and cuisines! So Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

Mocha Cheesecake Bars
Bars of delicious cheesecake filling on a chocolate wafer crust.

Recipe Ingredients:

Crust:
1 1/4 cups chocolate wafer crumbs
1/4 cup Splenda® Granulated No Calorie Sweetener
1/3 cup light butter, melted

Filling:
12 ounces reduced-fat cream cheese
2/3 cup Splenda® Granulated No Calorie Sweetener
1 1/4 teaspoons instant espresso granules
2 large eggs
1 teaspoon cocoa powder
1/4 cup reduced-fat sour cream
2 teaspoons vanilla extract
1/2 cup white chocolate chunks

Cooking Directions:

1 – For Crust: Preheat oven to 350°F (175°C). Spray an 8×8-inch square baking pan with vegetable cooking spray. Set aside.
2 – Combine chocolate wafer crumbs, Splenda® Granulated Sweetener and butter in a mixing bowl, stirring until blended. Press mixture into prepared pan. Bake 5 minutes. Cool on a wire rack.
3 – For Filling: Beat cream cheese at medium speed with an electric mixer until smooth.
4 – Combine Splenda® Granulated Sweetener, espresso granules, and cocoa powder; add to cream cheese, beating until blended. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla, beating, just until blended. Stir in chocolate chunks. Pour filling over prepared crust.
5 – Bake 30 to 35 minutes, or until firm; cool. Chill until firm. Cut into bars.
Makes 20 bars.

Nutritional Information Per Serving (1/20 of recipe; 1 bar): Calories 120 | Calories from Fat 70 | Fat 8g (sat 4.5g) | Cholesterol 40mg | Sodium 120mg | Carbohydrates 9g | Fiber 0g | Sugars 4g | Protein 4g.
http://www.cooksrecipes.com/diabetic/mocha_cheesecake_bars_recipe.html

Diabetic Dish of the Week – ZAHTAR SHRIMP AND GRAPE KABOBS

September 5, 2017 at 5:42 AM | Posted in diabetes, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is – ZAHTAR SHRIMP AND GRAPE KABOBS. Shrimp, Grapes, and Spices combine to make this week’s recipe! It’s only 190 calories and 12 carbs per serving. It’s from the Diabetic Gourmet Magazine website which has a large selection of Diabetic Friendly Recipes like this week’s ZAHTAR SHRIMP AND GRAPE KABOBS recipe. Plus don’t forget you can subscribe to the Diabetic Gourmet Magazine also. Enjoy and Eat Healthy! https://diabeticgourmet.com/

 

ZAHTAR SHRIMP AND GRAPE KABOBS

Zahtar is a Middle Eastern spice blend which is made with dried thyme, toasted sesame seeds, ground sumac, and salt. Zahtar is the type of spice blend that varies from family to family, and versions of it can be found in the international aisle of many grocery stores and supermarkets.

Grapes of all colors – red, green and black – are a natural source of beneficial antioxidants and other polyphenols. At just 90 calories per serving, they also contain no fat, no cholesterol and virtually no sodium. A grape-enriched diet helped protect against metabolic brain decline in Alzheimer’s-related areas of the brain, according to research from the University of California-Los Angeles. You can find more healthy grape recipes at Grapes from California. You can reduce the amount of sodium in this dish by 100mg per serving by cutting out the sea salt.

Ingredients

2 tablespoons zahtar
1 clove garlic, minced
1 teaspoon chopped fresh thyme
2 tablespoons white balsamic vinegar
1 teaspoon honey
1/8 teaspoon sea salt
1/8 teaspoon pepper
2 tablespoons extra-virgin olive oil
36-40 large shrimp (about 2 pounds), shelled and deveined
1 cup whole green California grapes
1 cup whole red California grapes
Directions

1 – In medium bowl, combine zahtar, garlic, thyme, vinegar, honey, salt, pepper and olive oil. Whisk to combine. Add shrimp and toss to coat. Cover and refrigerate at least 30 minutes or up to 4 hours.
2 – Thread shrimp and grapes onto skewers. Heat grill or grill pan to medium-high.
3 – Grill skewers, turning once, until shrimp are lightly charred and cooked through and grapes are caramelized but firm, about 2-3 minutes per side.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 190
Calories from fat: 53
Fat: 6 grams
Saturated Fat: 1 grams
Fiber: 1 grams
Sodium: 870 miligrams
Cholesterol: 180 miligrams
Protein: 20 grams
Carbohydrates: 12 grams

https://diabeticgourmet.com/diabetic-recipe/zahtar-shrimp-and-grape-kabobs

Diabetic Dish of the Week – GRILLED SOUTHWESTERN STEAK AND COLORFUL SKILLET VEGETABLES

August 29, 2017 at 5:48 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is a GRILLED SOUTHWESTERN STEAK AND COLORFUL SKILLET VEGETABLES. Oh I got a good one that I’m passing along to all of you this week, GRILLED SOUTHWESTERN STEAK AND COLORFUL SKILLET VEGETABLES. Delicious Steak along with Skillet Vegetables! You can find this recipe along with all the other Delicious and Diabetic Friendly recipes at Diabetic Gourmet Magazine website. Besides all the great recipes you’ll find current news on Diabetes and everyday hints and tips to help with your Diabetes. So Enjoy and Eat Healthy! https://diabeticgourmet.com/

 

GRILLED SOUTHWESTERN STEAK AND COLORFUL SKILLET VEGETABLES

Picking lean protein options can be easier than you think. You can still enjoy a beef burger and save calories by choosing lean or extra-lean ground beef.

Other smart meat case picks include top sirloin steak or sirloin tip, bottom round steak or roast, eye of round steak or roast, or top round steak or roast.

Also make sure to choose colorful vegetables and fruits to round out your meal, like in this recipe for Grilled Southwestern Steak and Colorful Vegetables.

Ingredients

1 beef , Top Round Steak cut 1 inch thick (about 1-1/2 pounds)

Marinade:
1/4 cup fresh lime juice
1/4 cup prepared mild salsa
1 tablespoon chopped garlic
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon coarse grind black pepper
Colorful Vegetables:
2 tablespoons olive oil
1 medium green or red bell pepper, cut into 1/4 inch strips
8 ounces button mushrooms, sliced 1/4- inch thick
2 cups sliced zucchini, 1/4-inch thick
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon coarse grind black pepper
1 cup finely chopped tomatoes
1/4 cup chopped green onions

Directions

1 – Combine marinade ingredients in small bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat.
2 – Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
3 – Remove steak from marinade; discard marinade.
4 – Place steak on grid over medium, ash-covered coals.
5 – Grill, covered, 12 to 14 minutes (over medium heat on preheated gas grill, 16 to 19 minutes) for medium rare (145F) doneness, turning once. Do not overcook.
6 – Meanwhile prepare Colorful Vegetables. Heat 2 tablespoons olive oil in large non-stick skillet over medium- high heat.
7 – Add bell pepper strips; cook and stir 1 to 2 minutes or until crisp-tender.
8 – Add mushrooms, zuchini, cumin, salt and black pepper; cook and stir 3 to 4 minutes or until crisp-tender.
9 – Add tomato and green onion; cook and stir 1 minute.
10 – Carve steak into thin slices; season with salt, as desired. Serve with Colorful Vegetables.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 277
Fat: 13 grams
Unsaturated Fat: 7 grams
Saturated Fat: 3 grams
Fiber: 2 grams
Sodium: 303 miligrams
Cholesterol: 77 miligrams
Protein: 33 grams
Carbohydrates: 8 grams
https://diabeticgourmet.com/diabetic-recipe/grilled-southwestern-steak-and-colorful-skillet-vegetables

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