Diabetic Dish of the Week – Spiced Pork and Apple Stew

October 12, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is Spiced Pork and Apple Stew. To make this week’s Dish you’ll be needing Lean Cubed Pork Stew Meat, Sweet Onions, Crushed Tomatoes, Reduced Sodium Chicken Broth, Brown Sugar, Spices, Red Potatoes, Baby Carrots, Cooking Apples, and more! There’s 209 calories and 22 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Spiced Pork and Apple Stew
Pack all your favorite fall flavors into one dish with this savory stew! Juicy pork and apples combine with cinnamon and assorted veggies for a filling homemade dish to warm you

up on those chilly autumn evenings.

Ingredients
1 teaspoon canola oil
1 1/4 pounds lean cubed pork stew meat
1 medium sweet onion, cut into 1/2-inch-thick slices
2 cloves garlic, minced
1 can (28 ounces) crushed tomatoes
1 cup reduced-sodium chicken broth
2 tablespoons spicy brown mustard
1 tablespoon brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground cumin
1/4 teaspoon salt
2 large or 3 small red or white potatoes, cut into 1-inch pieces (about 3 cups)
1 1/2 cups baby carrots
2 small cooking apples, cored and cubed
2 tablespoons chopped fresh Italian parsley (optional)

Directions
Yield: 8 servings
Serving size: 1 cup

1. Heat oil in nonstick Dutch oven over medium-high heat. Brown pork in batches. Add onion and garlic. Reduce heat to medium. Cover; cook 5 minutes, stirring occasionally.

2. Stir in tomatoes, broth, mustard, brown sugar, cinnamon, cumin, and salt. Bring to a boil. Reduce heat to medium-low; cover and simmer 30 minutes.

3. Stir in potatoes, carrots, and apples; simmer, covered, 45 minutes, or until pork and vegetables are tender. Ladle into soup bowls. Sprinkle with parsley, if desired.

Nutrition Information:
Calories: 209 calories, Carbohydrates: 25 g, Protein: 19 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 36 mg, Sodium: 427 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/spiced-pork-and-apple-stew/

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Diabetic Dish of the Week – Mediterranean Sandwiches

October 5, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | 3 Comments
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This week’s Diabetic Dish of the Week is Mediterranean Sandwiches. To make this week’s Dish you’ll need Chicken Tenders, Tomato, Cucumber, Sweet Onion, Spices, Herbs, Whole Wheat Pita Bread Rounds, and Lettuce Leaves. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Mediterranean Sandwiches
Looking to add some Mediterranean flavor to your lunchtime routine? These satisfying sandwiches feature juicy chicken tenders paired with fresh tomato, cucumber, onion, and

herbs for a combination that’s sure to put some pep in your sack lunch!

Ingredients
Nonstick cooking spray
1 1/4 pounds chicken tenders, cut crosswise in half
1 large tomato, cut into bite-size pieces
1/2 small cucumber, halved lengthwise, seeded and sliced
1/2 cup sweet onion slices (about 1 small)
2 tablespoons cider vinegar
1 tablespoon olive or canola oil
3 teaspoons minced fresh oregano leaves or 1/2 teaspoon dried oregano
2 teaspoons minced fresh mint leaves or 1/4 teaspoon dried mint
1/4 teaspoon salt
6 (6-inch) whole-wheat pita bread rounds, cut in half crosswise
12 lettuce leaves (optional)

Directions
Yield: 6 servings
Serving size: 2 filled pita halves

1. Spray large nonstick skillet with cooking spray; heat over medium heat. Add chicken; cook and stir 7 to 10, minutes or until browned and cooked through. Let stand 5 to 10 minutes to cool slightly.

2. Combine chicken, tomato, cucumber, and onion in medium bowl. Add vinegar, oil, oregano, mint, and salt; toss to coat.

3. Place 1 lettuce leaf in each pita bread half, if desired. Divide chicken mixture evenly among pita bread halves.

Nutrition Information:
Calories: 242 calories, Carbohydrates: 24 g, Protein: 23 g, Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 50 mg, Sodium: 353 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/mediterranean-sandwiches/

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Diabetic Dish of the Week – Vietnamese Pork Rolls

September 28, 2021 at 6:02 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Dish of the Week | 1 Comment
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This week’s Diabetic Dish of the Week is Vietnamese Pork Rolls. To make this week’s recipe you’ll be needing Canola Oil, Pork Cutlets, Napa Cabbage, Red Bell Pepper, Boston Lettuce, and Ground Black Pepper. Also included is a recipe for the Dressing. There’s 220 calories and 4 net carbs per serving. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Vietnamese Pork Rolls

These rolls are special, yet not hard to make. A simply dressed green salad with cucumber or radish would be a perfect accompaniment. Cut them on the diagonal or cut the lettuce leaves into thirds and roll up smaller, hors d’oeuvre-size pieces.

Recipe Ingredients:
Dressing:
1 tablespoon Asian fish sauce
1 tablespoon fresh lime juice
2 teaspoons minced fresh ginger
1 garlic clove, minced
Pinch red pepper flakes

Pork:
1 tablespoon canola oil
1 pound pork cutlets
1 (1/2 pound) head Napa cabbage, shredded (3 cups)
1 small red bell pepper, cut into thin strips
8 large Boston lettuce leaves
Salt and freshly ground black pepper

Cooking Directions:
1 – For the dressing: Whisk together fish sauce, lime juice, ginger, garlic, and red pepper flakes in a small bowl.
2 – For the pork: Heat oil in a large skillet over medium heat. Season pork with salt and pepper and sauté until lightly browned, 3 minutes per side. Remove from heat and slice into thin strips. Toss with 1 tablespoon of the dressing.
3 – Combine cabbage, bell pepper, and remaining dressing in a large bowl. Lay lettuce leaves on a clean, dry work surface. Divide pork among leaves. Top with cabbage mixture and roll tightly, tucking edges in as you go. Place rolls, seam side down, on a cutting board, cut in half, and serve.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): 220 calories, 10 g fat, 2.5 g saturated fat, 26 g protein, 6 g carbohydrate, 2 g dietary fiber, 490 mg sodium.
https://beatcancer2010.wordpress.com/2019/04/27/vietnamese-pork-rolls-saturday/

Diabetic Dish of the Week – Indian Summer Stew

September 21, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is an Indian Summer Stew. To make this week’s recipe you’ll be needing Red Potatoes, Olive Oil, Garlic, Onions, Spices, Eggplant, Tomatoes, Bell Peppers, Green Beans, Squash, Corn, and more! There’s 105 calories and 16 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Indian Summer Stew
Ingredients
Preparation time: 15 minutes
Cooking time: 50 minutes.

6 new red potatoes (about 3/4 pound)
2 tablespoons olive oil
2 cloves garlic, minced
2 medium onions, chopped
1/2 teaspoon chili powder
1 teaspoon cumin
1 teaspoon thyme
1 teaspoon basil
1 teaspoon oregano
1 small eggplant, chopped into bite-size chunks
3 medium tomatoes, chopped
2 green bell peppers, sliced into strips
1/2 pound green beans, trimmed and cut into bite-size pieces
2 yellow squash, sliced
4 tablespoons tomato paste
2 cups corn
2 teaspoons caraway seeds
1/2 teaspoon black pepper

Directions
Yield: about 12 cups
Serving size: 1 cup

1 – In a medium saucepan, boil unpeeled potatoes in water until tender, about 15 minutes. Drain and set aside. In a large soup pot or kettle, heat oil over medium-high heat. Add garlic and sauté 1 minute. Add onions, chili powder, cumin, thyme, basil, and oregano. Stir. Add eggplant and tomatoes; simmer 10 minutes. Add pepper strips and green beans; simmer 10 minutes. Cut potatoes into bite-size pieces and add to pot. Add squash, tomato paste, corn, caraway seeds, and pepper. Stir well and cook over low heat 10 to 15 minutes longer until vegetables are tender but not mushy. Serve hot.

(Serving note: 2 to 3 cups of cooked diced chicken or turkey may be added during the last 10 to 15 minutes of cooking time, if desired. Nutrition analysis does not include the added poultry.)

Nutrition Information:
Calories: 105 calories, Carbohydrates: 20 g, Protein: 3 g, Fat: 3 g, Saturated Fat: <1 g, Sodium: 25 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/indian-summer-stew/

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* Diabetic Cooking: Recipes and meals for every occasion
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Diabetic Side Dish of the Week -Barbecued Beans

September 19, 2021 at 6:02 AM | Posted in beans, CooksRecipes, diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is Barbecued Beans. To make this week’s Dish you’ll be needing Smoked Bacon, Onion, Ketchup, White Vinegar, Water, Prepared Mustard, Worcestershire Sauce, Salt, Ground Pepper, Great Northern Beans, and Equal® Spoonful. There’s 185 calories and 9 grams of Protein per serving. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Barbecued Beans
Canned beans from the base of this easy to make stovetop prepared side dish.

Recipe Ingredients:
1 slice smoked bacon
1/2 cup chopped onion
1/2 cup ketchup
2 tablespoons white vinegar
2 tablespoons water
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 (15.5-ounce) can Great Northern beans, drained
1/3 cup Equal® Spoonful*

Cooking Directions:
1 – Cut bacon into 1-inch pieces. Cook in medium saucepan over medium heat 2 to 3 minutes. Add onion and cook an additional 2 to 3 minutes or until bacon is crisp and onion is tender, stirring occasionally.
2 – Stir ketchup, vinegar, water, mustard, Worcestershire sauce, salt and pepper into bacon mixture. Stir in beans; reduce heat. Simmer, covered, 15 to 20 minutes to blend flavors. Stir in Equal®.
Makes 4 servings.

*May substitute 8 packets Equal sweetener.

Nutritional Information Per Serving (1/4 of recipe): calories 185, protein 9 g, carbohydrate 36 g, fat 1 g, cholesterol 1 mg, sodium 491 mg.
https://www.cooksrecipes.com/diabetic/barbecued_beans_recipe.html

Diabetic Dish of the Week – Red Beans and Rice

September 14, 2021 at 7:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is Red Beans and Rice. To make this week’s Dish you’ll be needing Dried Red Beans, Water, Extra Lean Ham, Carrot, Onion, Bay Leaf, Black Pepper, Cayenne Pepper, and White Rice. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Red Beans and Rice
Inexpensive and delicious, Red Beans and Rice is a Louisiana classic!

Ingredients
Preparation time: 2–3 hours

2 cups dried red beans
1 quart water
1 cup chopped extra-lean ham
1 carrot, chopped
1 onion, chopped
1 bay leaf
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
4 cups prepared white rice

Directions
Yield: 8 servings
Serving size: 1 cup beans with 1/2 cup rice

1 – Soak the beans overnight in enough cold water to cover them. Drain and place in large pot with 1 quart fresh water. Add ham, carrot, onion, bay leaf, black pepper, and cayenne pepper and bring to a boil. Cover, reduce heat, and let mixture slowly simmer for 2–3 hours, or until beans are very soft. Mash beans slightly and serve over hot rice.

Nutrition Information:
Calories: 292 calories, Carbohydrates: 53 g, Protein: 17 g, Fat: 2 g, Saturated Fat: 0 g, Sodium: 226 mg, Fiber: 13 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/red-beans-and-rice/

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Diabetic Dish of the Week – Grilled Rosemary Chicken

September 7, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is Grilled Rosemary Chicken. To make this week’s recipe you’ll be needing Nonstick Cooking Spray, Fresh Rosemary, Lemon Juice, Olive Oil, Garlic Cloves, Salt, and Boneless Skinless Chicken Breasts. There’s 192 calories and 1 net carb per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Grilled Rosemary Chicken
Looking for a barbecue dish that’s heavy on flavor but light on prep? This super simple chicken entrée requires just a few ingredients and a short cooking time.

Ingredients
Nonstick cooking spray
2 tablespoons minced fresh rosemary leaves
2 tablespoons lemon juice
2 tablespoons olive oil
2 cloves garlic, minced
1/4 teaspoon salt
4 boneless skinless chicken breasts (about 1 pound)

Directions
Yield: 4 servings
Serving size: 1 chicken breast (without vegetables)

1. Spray cold grid of grill with nonstick cooking spray. Prepare grill for direct cooking.

2. Whisk together rosemary, lemon juice, oil, garlic, and salt in small bowl. Pour into shallow glass dish. Add chicken, turning to coat both sides with lemon juice mixture. Cover; marinate in refrigerator 15 minutes, turning chicken once. Remove chicken; discard marinade.

3. Grill chicken over medium-hot coals 5 to 6 minutes per side, or until chicken is no longer pink in center. Serve with grilled or steamed fresh vegetables, if desired.

Cook’s note: For added flavor, moisten a few sprigs of fresh rosemary and toss on the hot coals just before grilling.

Tip: To store fresh rosemary, wrap sprigs in a barely damp paper towel and place in a sealed plastic bag. It can be kept in the refrigerator for up to five days.

Nutrition Information:
Calories: 192 calories, Carbohydrates: 2 g, Protein: 26 g, Fat: 8 g, Saturated Fat: 1 g, Cholesterol: 66 mg, Sodium: 222 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/grilled-rosemary-chicken/

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Diabetic Dish of the Week – Greek Lemon Chicken

August 31, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is a Greek Lemon Chicken. Made using Boneless and Skinless Chicken Breasts. With Seasonings of; Lemon Juice, Lemon Peel, Dried Oregano, Garlic, Salt, and Pepper. Rice or Orzo would go great with this Chicken! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Greek Lemon Chicken
The health benefits of the Mediterranean diet are well known, from helping with weight loss to improving heart health to enhancing cognitive function. Interested in trying it out for yourself? This low-carb and flavorful chicken dish is an authentic taste of Greece.
Yield: 4 servings.
Serving size: 1 breast.

Ingredients
4 boneless skinless chicken breasts (about 1/4 pound)
2 tablespoons lemon juice
2 teaspoons extra virgin olive oil
1 teaspoon grated lemon peel
1 teaspoon dried oregano
1 clove garlic, minced
1/4 teaspoon salt
1/8 teaspoon black pepper
Nonstick cooking spray
1 lemon, cut into wedges (optional)
Baby spinach leaves (optional)

Directions
1 – Place chicken in large resealable food storage bag. Add lemon juice, olive oil, lemon peel, oregano, garlic, salt, and pepper. Seal bag. Shake to coat chicken. Marinate in refrigerator at least 30 minutes or up to 8 hours.

2 – Spray large nonstick skillet with nonstick cooking spray; heat over medium heat. Remove chicken from marinade; discard marinade. Add chicken to skillet; cook 3 minutes. Turn chicken. Reduce heat to medium-low. Cook 7 minutes or until no longer pink in center.

3 – Remove from heat. Serve with lemon wedges and spinach leaves, if desired.

Nutrition Facts Per Serving:
Calories: 132 calories, Carbohydrates: 3 g, Protein: 27 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 66 mg, Sodium: 74 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/greek-lemon-chicken/

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Diabetic Dish of the Week – PARMESAN HERB ENCRUSTED FISH

August 24, 2021 at 6:02 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 PARMESAN HERB ENCRUSTED FISH. You’ll need; Tilapia, along with Almonds, Bread Crumbs, Paprika, Parsley, Pepper, and Parmesan Cheese. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2021! https://diabeticgourmet.com/

PARMESAN HERB ENCRUSTED FISH

Ingredients

1/3 cup sliced almonds, finely chopped
1/4 cup plain dry bread crumbs
3 tablespoons grated Parmesan cheese
1/2 teaspoon McCormick Garlic Powder
1/2 teaspoon McCormick Paprika
1/2 teaspoon McCormick Parsley Flakes
1/4 teaspoon McCormick Black Pepper, Ground
1 pound tilapia fillets
Olive oil

Directions

1 – Preheat oven to 450F. Mix almonds, bread crumbs, Parmesan cheese and seasonings in shallow dish.
2 – Brush fish lightly with oil. Coat evenly with almond mixture. Place fish on greased foil-lined shallow baking pan.
3 – Bake 10 to 12 minutes or until fish flakes easily with a fork.
NOTES:
Adding an herb crust to tilapia is a great way to complement its mild flavor. Combine spices like garlic, paprika and black pepper with chopped almonds, bread crumbs and Parmesan cheese for an easy dinner. You can substitute red snapper, striped bass, flounder or sole for the tilapia..

Recipe Yield: Makes 4 servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 225
Fat: 9 grams
Fiber: 1 grams
Sodium: 202 milligrams
Cholesterol: 57 milligrams
Protein: 29 grams
Carbohydrates: 7 grams
https://diabeticgourmet.com/diabetic-recipes/parmesan-herb-encrusted-fish

Diabetic Dish of the Week – Shrimp Fajita Salad

August 17, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is a Shrimp Fajita Salad. To make this week’s Dish you’ll be needing Bell Peppers, Onions, Nonstick Cooking Spray, Canola Oil, Garlic, Shrimp, Prepared Salsa, Lime, Iceberg Lettuce, Cilantro, Tortilla Chips, and Hot Salsa. There’s 183 calories and 11 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Shrimp Fajita Salad
Perfect for a light summer lunch al fresco, this dish is ready in under 25 minutes!

Ingredients
Preparation time: 12 minutes
Cooking time: 10 minutes.

1 medium red bell pepper (2–3 inches in diameter)
1 medium green bell pepper (2–3 inches in diameter)
1 medium onion (2–3 inches in diameter)
Nonstick cooking spray
1 teaspoon canola oil
1 clove garlic, minced
1 pound cooked, peeled shrimp (50 count/pound)
¼ cup prepared salsa (mild or hot)
Juice of 1 lime
4 cups sliced iceberg lettuce
¼ cup chopped fresh cilantro
16 baked bite-size tortilla chips (use gluten-free corn chips for a gluten-free dish)
1 tablespoon hot salsa (optional)

Directions
Yield: 4 servings
Serving size: 1 cup lettuce, 1 cup shrimp mixture

1 – Remove stems, seeds, and cores of the red and green peppers. Cut each into long thin strips. Peel onion, remove ends, and cut in half. Quarter onion and slice into thin pieces, separating them. Spray a large skillet with a thick layer of nonstick cooking spray, and heat over medium-high heat. Add canola oil and garlic. Sauté quickly, then add peppers and onions, stirring frequently. Once the peppers are beginning to soften, add shrimp, salsa, and lime juice. Stir rapidly to heat ingredients evenly, about a minute. Remove mixture from heat. Spread 1 cup sliced lettuce on each of four shallow salad bowls or plates. Place ¼ of the shrimp mixture on each of the lettuce beds. Distribute cilantro equally on tops of each salad. Crush the tortilla chips in a small plastic bag with your hands to make irregularly sized crumbs. Sprinkle chip crumbs on top of each salad. Garnish each serving with a dab of hot salsa, if desired, and serve.

Nutrition Information:
Calories: 183 calories, Carbohydrates: 14 g, Protein: 25 g, Fat: 3 g, Saturated Fat: 0 g, Cholesterol: 173 mg, Sodium: 282 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/salads/shrimp-fajita-salad/

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* Weight Self-Management: Everything to maintain a healthy diet
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