FISH TACOS WITH AVOCADO SALSA

March 9, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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I came across a recipe for FISH TACOS WITH AVOCADO SALSA. Some of the ingredients you’ll be needing are All Purpose Flour, Spices, Cod Fillets, Corn Tortillas, Avocado, Fresh Pico De Gallo and more. A great recipe for “Taco Tuesday” or anytime! 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/

FISH TACOS WITH AVOCADO SALSA

Ingredients

1/4 cup all-purpose flour, spooned into measuring cup and leveled (60 mL)
1/4 cup cornmeal (60 mL)
1/2 tsp onion powder (2 mL)
1/2 tsp chili powder (2 mL)
4 fish fillets (1 lb/500 g), such as tilapia or cod, rinsed, patted dry, and cut into 8 strips total
2 Tbsp canola oil (30 mL)
1/4 tsp salt (1 mL)
8 corn tortillas, warmed
1/2 medium avocado, peeled, pitted, and diced
1/2 cup fresh pico de gallo, salsa verde, or picante sauce (125 mL)
1 medium lime, cut into 8 wedges

Directions

1 – Combine flour, cornmeal, onion powder, and chili powder in a shallow dish, such as a pie pan. Coat fish with mixture.
2 – Heat canola oil in a large nonstick skillet over medium high heat. Add fish; cook 3 minutes on each side or until browned and fish flakes with a fork. Place on a serving platter and sprinkle evenly with salt.
3 – Place fish in warmed tortillas, and top with equal amounts of avocado and pico de gallo. Squeeze a lime wedge over each tortilla.
NOTES:
Experts recommend eating seafood at least twice a week, so take a break from the standby beef taco and go with fish.

Recipe Yield: Yield: 4 servings.

Serving size: 2 tacos

NUTRITIONAL INFORMATION PER SERVING:
Calories: 375
Fat: 14 grams
Saturated Fat: 2.2 grams
Fiber: 5 grams
Sodium: 335 milligrams
Cholesterol: 75 milligrams
Protein: 27 grams
Carbohydrates: 37 grams
https://diabeticgourmet.com/diabetic-recipes/fish-tacos-with-avocado-salsa

Diabetic Dessert of the Week – CHOCOLATE PUDDING WITH FRESH STRAWBERRIES

March 4, 2021 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dessert of the Week is CHOCOLATE PUDDING WITH FRESH STRAWBERRIES. To make this week’s recipe you’ll be needing Corn Starch, Cocoa Powder, Splenda Essentials No Calorie Sweetener with Fiber, Skim Milk, Egg Substitute, Vanilla Extract, Butter, fresh Strawberries, and Fat Free Whipped Topping. The Pudding is 120 calories and 18 carbs per serving. 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/

CHOCOLATE PUDDING WITH FRESH STRAWBERRIES

Ingredients

2 tablespoons cornstarch
3 tablespoons cocoa powder
6 packets Splenda Essentials No Calorie Sweetener with Fiber, divided
1 1/2 cups skim milk
1/4 cup egg substitute
1 teaspoon vanilla extract
2 teaspoons butter
2 cups fresh strawberries, sliced
1/4 cup fat-free whipped topping

Directions

1 – Mix cornstarch, cocoa powder and 5 packets of Splenda Essentials No Calorie Sweetener with Fiber together in a small mixing bowl. Set aside.
2 – Combine milk, egg substitute, and vanilla in a small sauce pot.
3 – Whisk in cocoa powder mixture until well blended. Add butter.
4 – Heat on medium heat until thickened, stirring constantly for about 5 minutes. Remove from heat. Refrigerate until cool, about 30-40 minutes.
5 – Mix strawberries and remaining one packet of Splenda No Calorie Sweetener with Fiber. Stir well.
6 – Spoon pudding into individual serving cups or parfait dishes. Top each serving with berries and finish with 1 tablespoon of whipped topping.

Recipe Yield: Serves: 4“Serving Size: 1 cup pudding, 1/2 cup strawberries

NUTRITIONAL INFORMATION PER SERVING:
Calories: 120
Fat: 3.5 grams
Saturated Fat: 2 grams
Fiber: 4 grams
Sodium: 85 milligrams
Cholesterol: 0.5 milligrams
Protein: 6 grams
Carbohydrates: 22 grams
Sugars: 20 grams
https://diabeticgourmet.com/diabetic-recipes/chocolate-pudding-with-fresh-strawberries

Diabetic Side Dish of the Week – BABY SPINACH WITH GOLDEN RAISINS AND PINE NUTS

February 28, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine, Diabetic Side Dish of the Week | 1 Comment
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This week’s Diabetic Side Dish of the Week – BABY SPINACH WITH GOLDEN RAISINS AND PINE NUTS. To make this week’s Dish you’ll be needing Leaf Spinach, Golden Seedless Raisins, Ground Nutmeg, and Salt. The Dish is 76 calories and 10 net carbs per serving. 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/

BABY SPINACH WITH GOLDEN RAISINS AND PINE NUTS
Sweet golden raisins and crunchy pine nuts make this a fabulous way to get your spinach. Recipe for Baby Spinach With Golden Raisins and Pine Nuts from our Side Dishes recipe section.

Ingredients

4 Tbsp pine nuts
2 bags (10 oz each) leaf spinach, rinsed
2/3 C golden seedless raisins
1/8 tsp ground nutmeg
1/8 tsp salt

Directions

1 -In a medium nonstick pan over high heat, cook and stir the pine nuts until they begin to brown lightly and smell toasted, but not burnt. Set the pine nuts aside in another dish.
2 – Return the pan to the burner over medium-high heat. Add 1/4 cup water. As it begins to boil, add a small handful of the spinach. Cook and stir just until it begins to wilt. Then push it to the side of the pan, and add another 1/4 cup water and handful of spinach. Continue until all the spinach has been cooked, adding the raisins with the last handful of spinach.
3 – Sprinkle with nutmeg and salt. Cook and stir until all the spinach is wilted and the raisins are warm.
4 – Remove from heat. Press out excess water. Place 1 cup spinach and raisins in a serving bowl. Top with pine nuts.
NOTES:
Sweet golden raisins and crunchy pine nuts make this a fabulous way to get your spinach.

Recipe Yield: Yield: 4 servings Serving size: 1 cup spinach and raisins

NUTRITIONAL INFORMATION PER SERVING:
Calories: 76
Fat: 3 grams
Fiber: 3 grams
Sodium: 130 milligrams
Protein: 3 grams
Carbohydrates: 13 grams
https://diabeticgourmet.com/diabetic-recipes/baby-spinach-with-golden-raisins-and-pine-nuts

CHICKEN PAD THAI

February 28, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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I have a recipe for CHICKEN PAD THAI to pass along. To make this recipe some of the ingredients you’ll be needing are Chicken Breast, Honey, Chili Garlic Sauce, Peanut Butter, Zucchini, Pad Thai Stir-Fry Noodles, Bean Sprouts, Cabbage and more! Another Delicious and Healthy Recipe from 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/

CHICKEN PAD THAI
Recipe for Chicken Pad Thai with only 9 grams of carbs per serving from our diabetic Thai recipes area. Includes nutritional info for diabetes meal planning.
Peanuts are a low glycemic index food. Their slow digestion causes sugar to gradually be released into the blood, which can have positive effects on blood sugar control.
Substituting plant-based proteins like peanuts for animal proteins and low-quality carbohydrates can reduce diabetes risk by up to 21-percent.
This recipe is also a good source of Vitamin A (109%), Vitamin C (47%), iron (10%) and calcium (7%).

Ingredients

1 pound chicken breast
Freshly ground pepper, to taste
1 tablespoon olive oil
1 tablespoon honey
2 teaspoons chili garlic sauce
3 tablespoons rice wine vinegar
2 tablespoons low-sodium soy sauce
1 tablespoon peanut butter
1/4 cup water
1 medium zucchini, spiralized (about 1 cup)
2 medium carrots, spiralized (about 1 cup)
1 cup cooked pad thai stir-fry noodles
1 cup bean sprouts
1 cup thinly sliced cabbage
1 lime, quartered
1/4 cup unsalted peanuts, crushed
2 tablespoons chopped cilantro

Directions

1 – Season chicken with pepper, to taste. In large, nonstick skillet over medium-high heat, heat olive oil and cook chicken until fully cooked and juices are clear.
2 – Remove chicken from pan and allow to rest 5 minutes before slicing.
3 – To make sauce: In small bowl, whisk together honey, chili garlic sauce, rice wine vinegar, soy sauce, peanut butter and water.
4 – Add zucchini, carrots, rice noodles and chicken to pan; pour sauce over and toss to coat.
5 – Toss in bean sprouts and cabbage.
6 – Serve with lime wedge, crushed peanuts and cilantro.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 295
Fat: 12 grams
Saturated Fat: 2 grams
Fiber: 4 grams
Sodium: 792 miligrams
Cholesterol: 60 miligrams
Protein: 27 grams
Carbohydrates: 22 grams
Sugars: 9 grams
https://diabeticgourmet.com/diabetic-recipe/chicken-pad-thai

HEARTY IRISH STEW

February 27, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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I have a recipe for a Healthy Irish Stew to pass along to all of you. With St. Patrick’s Day about a month away I thought I would give you the perfect St. Paddy’s Day Dish to help you celebrate! To make this Stew some of the ingredients you’ll be needing are Top Round Beef, Garlic, Spices, Onions, Carrots, Parsnips, Russet Potatoes, Leeks and more! The Stew is 370 calories and 37 carbs per serving. 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/

HEARTY IRISH STEW
Turn your St. Patrick’s Day party’s food and drinks into true Irish dining with this delicious, hearty American Irish Stew. It includes beef, onion, carrots, parsnips and potatoes for a Irish-inspired meal to satisfy all of your hungry guests. A great alternative to corned beef for St. Paddy’s Day.

Ingredients

1 tablespoon extra-virgin olive oil
1-1/4 pounds beef, top round, cut into 3/4-inch pieces
3 cloves garlic, minced
salt, to taste
pepper, to taste
1 medium onion, coarsely chopped
3 medium carrots, peeled and cut into 3/4-inch pieces
2 medium parsnips, cut into large chunks (optional)
3 cups low-fat, reduced-sodium beef broth
4 medium russet potatoes, peeled and cut into large chunks
1 tablespoon chopped fresh rosemary
1 leek, coarsely chopped
2 tablespoons chopped fresh parsley

Directions

1 – In large pot over medium-high heat, heat oil. Add beef and garlic. Cook, gently stirring until meat is evenly browned. Season with salt and pepper.
2 – Add onion, carrots and parsnips. Cook 3-4 minutes. Stir in broth and bring to a boil. Reduce heat to low and simmer about 75 minutes, or until meat is tender.
3 – Stir in potatoes and simmer another 30 minutes. Add rosemary and leeks. Continue to simmer, uncovered, until potatoes are tender. To avoid potatoes falling apart, do not overcook.
4 – Serve hot and garnish with parsley, if desired.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 370
Fat: 8 grams
Saturated Fat: 2 grams
Fiber: 6 grams
Sodium: 427 milligrams
Carbohydrates: 43 grams
https://diabeticgourmet.com/diabetic-recipe/hearty-irish-stew

Appetizer of the Week – HOISIN-WHISKEY GLAZED MEATBALLS

February 20, 2021 at 6:02 AM | Posted in Appetizer of the Week, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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This week’s Appetizer of the Week is HOISIN-WHISKEY GLAZED MEATBALLS. The Meatballs are made from Ground Turkey, Quick Cooking Oats, Green Onions, Jalapeno, Egg Whites, Coarsely Ground Black Pepper, and Canola Oil. Also included is a recipe for the Hoisin Whiskey Glaze in which you’ll be needing Hoisin Sauce and Bourbon or Canadian Whiskey. 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/

HOISIN-WHISKEY GLAZED MEATBALLS
Hoisin sauce, also called Chinese barbecue sauce, adds a lot of flavor and helps to thicken this Asian-inspired glaze. Recipe for Hoisin-Whiskey Glazed Meatballs from our Appetizer recipe section.

Ingredients
8 oz ground turkey 250 g
1/3 cup quick cooking oats 75 mL
1/3 cup finely chopped green onion (green and white parts) 75 mL
1 medium jalapeno chili pepper, finely chopped (with seeds)
2 egg whites
1/4 tsp coarsely ground black pepper 1 mL
2 Tbsp canola oil 30 mL

Glaze
2 Tbsp hoisin sauce 30 mL
2 Tbsp Bourbon or Canadian whiskey 30 mL
2 tsp

Directions

1 – In medium bowl, combine turkey, oats, green onion, chili pepper, egg whites, pepper and 1 Tbsp (15 mL) of canola oil and shape into 24 small meatballs (about 1 Tbsp/15 mL each).
2 – Heat 1 Tbsp (15 mL) canola oil in large, nonstick skillet over medium heat. Cook meatballs 6 minutes or until no longer pink in center, turning frequently.
3 – Meanwhile, in small bowl, stir together hoisin sauce, bourbon and sugar substitute.
4 – Pour hoisin mixture over meatballs in skillet and cook 15 seconds, stirring gently until well coated. Serve with wooden picks.
NOTES:
Hoisin sauce, also called Chinese barbecue sauce, adds a lot of flavor and helps to thicken this Asian-inspired glaze.

Recipe Yield: Yield: 6 servings.

Serving size: 4 meatballs.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 160
Fat: 7 grams
Saturated Fat: 1 grams
Fiber: 1 grams
Sodium: 230 milligrams
Cholesterol: 20 milligrams
Protein: 9 grams
Carbohydrates: 11 grams
https://diabeticgourmet.com/diabetic-recipe/hoisin-whiskey-glazed-meatballs

Diabetic Dessert of the Week – Very Strawberry Shortcake

February 11, 2021 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | 4 Comments
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The Diabetic Dessert of the Week is an Very Strawberry Shortcake. included is recipes for the Strawberry Filling and the Shortcakes. This recipe for Shortcake is with a Biscuit instead of a Sponge Cake. Splenda replaces the Sugar in the recipe. The Very Strawberry Shortcake is 120 calories and 22 carbs per serving. 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/

Very Strawberry Shortcake
Unlike the familiar little sponge cake, this is a sweet and tender biscuit filled with fresh strawberries that are laced with a splash of balsamic vinegar.

Recipe Ingredients:
Strawberry Filling
3 cups sliced fresh strawberries
2 tablespoons Splenda® Granulated No Calorie Sweetener
2 teaspoons balsamic vinegar

Shortcakes
2 1/2 cups reduced-fat biscuit mix
1 tablespoon Splenda® Granulated No Calorie Sweetener
1 cup plain fat-free yogurt
1 1/2 teaspoons vanilla extract
Fat-free frozen whipped topping, thawed (optional)
Mint sprigs (optional)

Cooking Directions:
1 – Strawberry Filling Directions: Stir together strawberries, 1/3 cup Splenda® Granulated Sweetener and balsamic vinegar; let stand 1 hour, stirring occasionally.
2 – Shortcake Directions: Preheat oven to 425°F (220°C).
3 – Combine biscuit mix and 1/3 cup Splenda® Granulated Sweetener in a large bowl.
4 – Stir together yogurt and vanilla; add to dry ingredients, stirring just until moistened.
5 – Turn dough out onto a lightly floured surface, and knead 3 or 4 times. Pat dough to a 1/2-inch thickness. Cut with a 2 1/4-inch round cutter, reusing dough scraps, if necessary.
6 – Place shortcakes on an ungreased baking sheet. Bake 12 to 15 minutes.
7 – Serve warm with sliced strawberries. Garnish, if desired.
Makes 12 servings.
Nutritional Information Per Serving (1/12 of recipe): Calories: 120; Calories from Fat: 5; Total Fat: 1g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 350mg; Total Carbs: 24g; Dietary Fiber: 2g; Sugars: 6g; Protein: 4g.
https://diabeticgourmet.com/diabetic-recipes/very-strawberry-shortcake

Double Chocolate Brownies

February 11, 2021 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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I have a recipe for some Double Chocolate Brownies. These Brownies are only 105 calories and 10 carbs per serving! To prepare these Brownies you’ll be needing Stick Butter, Unsweetened Applesauce, Eggs, Vanilla Extract, All Purpose Flour, Equal Spoonful, Semisweet Chocolate Chips, Unsweetened Cocoa, Baking Powder and Salt. 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/

Double Chocolate Brownies
Applesauce replaces part of the fat, sweetener all of the sugar, plus you get double the chocolate flavor with both cocoa and chocolate chips—so who can resist these delicious brownies?

Recipe Ingredients:
6 tablespoons stick butter, softened
1/2 cup unsweetened applesauce
2 large eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 cup Equal® Spoonful*
1/2 cup semisweet chocolate chips or mini chocolate chips
6 tablespoons unsweetened cocoa
1 teaspoon baking powder
1/4 teaspoon salt

Cooking Directions:
1 – Beat butter, applesauce, eggs, and vanilla until blended. Stir in combined flour, Equal®, chocolate chips, cocoa, baking powder and salt until blended.
2 – Spread batter in sprayed 8-inch square baking pan. Bake in a preheated 350° F oven 18 to 20 minutes or until top springs back when gently touched. Cool completely on wire rack. Cut into squares.
3 – Store in airtight container at room temperature.
Makes 16 brownies.

*May substitute 24 packets Equal sweetener.

Nutritional Information Per Serving (1/16 of recipe; 1 brownie): calories 105; protein 2 g; carbohydrate 10 g; fat 7 g; cholesterol 38 mg; sodium 77 mg.
https://diabeticgourmet.com/diabetic-recipe/double-chocolate-brownies

SUGAR FREE PEACH JAM

January 21, 2021 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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I have a recipe for a Sugar Free Peach Jam to pass along. To make this Diabetic Friendly Jam you’ll be needing Water, Lemon Juice, Peaches, SURE-JELL, and Splenda No Calorie Sweetener. The Jam is only 10 calories and 3 carbs per serving. 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/

SUGAR FREE PEACH JAM

Ingredients

4 quarts water
1/2 cup lemon juice
3 pounds ripe peaches
3/4 cup water
1 (1.75 ounce) package SURE-JELL* For Lower Sugar Recipes Fruit Pectin
1/2 cup Splenda No Calorie Sweetener, Granulated

Directions

1 – Wash jars and lids in hot soapy water; rinse with warm water. Fill boiling-water canner half full with water; add jars and water to cover. Bring water to a boil, reduce heat and simmer. Place lids in water to cover in a small saucepan; bring water to a simmer. Simmer until ready to use. Remove and drain jars and lids, one at a time, as needed for filling.
2 – Combine 4 quarts of the water and lemon juice in a large bowl; set aside. Fill a Dutch oven 3/4 full with water; bring to a boil. Immerse peaches for 20 seconds or until skins easily peel away; remove with slotted spoon and plunge into ice water. Slip skin off peaches using a paring knife. Cut peaches in half; remove pits. Place peach halves in the water and lemon juice solution to prevent browning. Cut peaches into chunks; place in food processor. Process until finely chopped. Measure exactly 3 cups of fruit.
3 – Combine peaches and 3/4 cup water in a large saucepan. Gradually add pectin, stirring until blended.
4 – Bring mixture to a full rolling boil (a boil that doesn’t stop bubbling when stirred) over medium-high heat. Boil for 1 minute, stirring constantly. Remove from heat; add Splenda Granulated Sweetener stirring until Splenda Granulated Sweetener dissolves. Skim off any foam with metal spoon.
5 – Ladle hot jam immediately into prepared jars, filling to within 1/4-inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on rack in canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil.
6 – Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing center of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) Store in a cool, dark place for up to 1 year. Once opened, store refrigerated and use within 2 weeks.
NOTES:
The flavor of succulent summer peaches really comes through in this simple recipe.

Recipe Yield: Serves: 48 Serving Size: 1 tablespoon

NUTRITIONAL INFORMATION PER SERVING:
Calories: 10
Sodium: 5 milligrams
Carbohydrates: 3 grams
Sugars: 1 grams
https://diabeticgourmet.com/diabetic-recipe/sugar-free-peach-jam

STEAK, ROASTED TOMATO AND BEAN CHILI

January 20, 2021 at 6:01 AM | Posted in chili, Diabetic Gourmet Magazine | Leave a comment
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I have a recipe for a STEAK, ROASTED TOMATO AND BEAN CHILI to pass along. To make this Dish you’ll be needing Shoulder Steaks, Vegetable Oil, Green Bell Pepper, Onion, No-Salt Added Roasted Tomato Salsa, Chili Powder, Ground Cumin, 2 Cans No Salt Added Black Beans, and optional Toppings. The dish is 289 calories and 17 net carbs. 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/

STEAK, ROASTED TOMATO AND BEAN CHILI

Ingredients

3 pounds Shoulder Steaks, cut 3/4-inch thick
2 tbsp vegetable oil
1 medium green bell pepper, chopped
1 medium onion, chopped
2-1/2 cups no-salt added roasted tomato salsa
1/4 cup chili powder
2 tsp ground cumin
2 cans (15 ounces each) no-salt added black beans, rinsed, drained
Optional Toppings/Additions
Guacamole, chopped fresh cilantro, chopped purple onion, chopped tomato, shredded cheese

Directions

1 – Cut beef steaks into 3/4-inch pieces.
2 – Heat 1 tablespoon oil in stockpot over medium heat until hot. Brown beef in three batches. Set aside.
3 – Add remaining 1 tablespoon oil, bell pepper and onion to same stockpot. Cook and stir 6 to 8 minutes or until vegetables are tender.
4 – Return beef and accumulated juices to stockpot.
5 – Add salsa, chili powder and cumin; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2-1/4 hours or until beef is fork-tender.
6 – Stir in beans; cook, uncovered, 10 to 15 minutes or until beans are heated through, stirring occasionally.
7 – Serve chili in bowls. Garnish with Toppings, as desired.

Recipe Yield: Makes 8 servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 289
Fat: 10 grams
Saturated Fat: 3 grams
Fiber: 6 grams
Sodium: 264 milligrams
Cholesterol: 78 milligrams
Protein: 32 grams
Carbohydrates: 23 grams
https://diabeticgourmet.com/diabetic-recipes/steak-roasted-tomato-and-bean-chili

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