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Healthy Baked Potato Recipes

March 3, 2024 at 6:01 AM | Posted in EatingWell | Leave a comment
Tags: Avocado, bacon, baking, Broccoli, Cheese, Cooking, EatingWell, Food, Grilling, Ground Beef, Ham, Healthy Baked Potato Recipes, Potatoes, recipes, Roasting, Russet Potatoes, Salmon, Sour cream, Sweet Potatoes, Vegetables

From the EatingWell website it’s Healthy Baked Potato Recipes. Find some Delicious and Healthy Baked Potato Recipes with recipes including Italian Zucchini-Topped Baked Potato, Stuffed Baked Potatoes with Pesto and Eggs, and Hasselback Potatoes with Cheese. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2024! http://www.eatingwell.com/

Healthy Baked Potato Recipes
Find healthy, delicious baked potato recipes, from the food and nutrition experts at EatingWell.

Italian Zucchini-Topped Baked Potato
Quick-sautéed zuke with herbs and a little cheese adds punch to a plain potato without overdoing it on the fat, sodium and calories……

Stuffed Baked Potatoes with Pesto and Eggs
Top baked potatoes with fried eggs, pesto, spinach and bacon for a loaded baked potato that’s perfect for an easy dinner or hearty brunch. Omit the bacon for a vegetarian version that’s just as delicious……

Hasselback Potatoes with Cheese
Hasselback potatoes are the perfect side dish for people who love crispy potato-chip-like slices as well as the tender interior of a baked potato. Simple to prepare, these hasselback potatoes look impressive and decadent with melted Cheddar cheese and a sprinkle of paprika on top……

* Click the link below to get all the Healthy Baked Potato Recipes
https://www.eatingwell.com/recipes/19314/side-dishes/potato/baked-potato/

Chunky Grilled Vegetable Guacamole

March 2, 2024 at 6:01 AM | Posted in Appetizers, CooksRecipes | Leave a comment
Tags: Avocado, baking, Canola Oil, Chunky Grilled Vegetable Guacamole, Cilantro, Cooking, CooksRecipes, Food, Grilling, lime, recipes, Red Bell Pepper, Red onion, Zucchini

Here’s a recipe for a Chunky Grilled Vegetable Guacamole. To make this recipe you’ll be needing Canola Oil, Zucchini, Red Bell Pepper, Avocado, Red Onion, Lime, and Cilantro. There’s 80 calories and 2 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 2024! https://www.cooksrecipes.com/index.html

Chunky Grilled Vegetable Guacamole
The best thing to say about this recipe is… — yum! Enjoy this delicious guacamole as a snack or appetizer with whole grain tortillas. It’’s also nice as a side to grilled fish, chicken or any Mexican dish.

Recipe Ingredients:
2 tablespoons canola oil – divided use (plus more for the grill)
1 small zucchini, cut lengthwise in 3 long strips
1 red bell pepper, cored, seeds removed, sliced in half
1 just ripe avocado, peeled, sliced in half
1/2 small red onion, sliced in half
Juice of 1 lime
1/4 cup cilantro, minced

Cooking Directions:
1 – Prepare grill by brushing with canola oil. Preheat grill to medium-high.
2 – Lightly brush both sides of vegetables with 1 tablespoon of the canola oil. Place zucchini strips, bell pepper, avocado and onion halves on the grill for about 3 to 4 minutes per side.
3 – Remove from grill. Finely dice zucchini, pepper and onion. Place in large bowl. Add avocado and mash in.
4 – Stir in remaining canola oil, lime juice and cilantro. Refrigerate until serving.
Makes 8 (1/4 cup) servings.

Nutritional Information Per Serving (1/8 of recipe): Calories 80; Total Fat 7g; Saturated Fat 1g; Cholesterol 0mg; Sodium 0mg; Potassium 185mg; Carbohydrates 4g; Fiber 2g; Sugars 1g; Protein 1g.
https://www.cooksrecipes.com/appetizer/chunky_grilled_vegetable_guacamole_recipe.html

Appetizer of the Week – Egg Salad Stuffed Tomato Cradles

February 24, 2024 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, CooksRecipes | Leave a comment
Tags: Appetizer of the Week, Appetizers, Avocado, Cooking, CooksRecipes, Dijonnaise, Egg Salad Stuffed Tomato Cradles, England's Best Eggs, Food, Fresh Ground Pepper, Lemon juice, Organic Plain Nonfat Yogurt, recipes, Salt

This week’s Appetizer of the Week is Egg Salad Stuffed Tomato Cradles. To make this week’s recipe you’ll be needing Hard Boiled England’s Best Eggs, Avocado, Organic Plain Nonfat Yogurt, Dijonnaise, Lemon Juice, Fresh Ground Pepper, and Salt. 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 2024! https://www.cooksrecipes.com/index.html

Egg Salad Stuffed Tomato Cradles

These egg salad-stuffed tomatoes make great after-school snacks, or serve them at a spring or summertime breakfast buffet. Tip: Serving healthier snacks will help keep your kids focused during homework.

Recipe Ingredients:
4 Eggland’s Best eggs, hard-boiled
1 1/2 tablespoons avocado
2 tablespoons plain nonfat yogurt, ideally organic
2 teaspoons Dijonnaise
1/4 teaspoon lemon juice
Freshly ground pepper to taste
Salt to taste

4 small tomatoes on the vine (we suggest campari tomatoes for best flavor)

Cooking Directions:
1 – Place avocado in a medium bowl with yogurt, dijonnaise and lemon juice and mash together with a fork. Mash until creamy throughout.
2 – Chop eggs and stir them gently in the yogurt mixture. Season with salt and fresh cracked pepper to taste. Set aside in refrigerator.
3 – Cut a thin slice off the top of each tomato. Leaving a 1/2-inch shell, scoop out the pulp. (Reserve the pulp for adding to salads, topping sandwiches or adding to omelets.)
Makes 4 servings.
https://www.cooksrecipes.com/appetizer/egg_salad_stuffed_tomato_cradles_recipe.html

Jennie – O Turkey Recipe of the Week – Lime Cilantro Baja Tacos

January 5, 2024 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | 2 Comments
Tags: Avocado, Avocado Oil, Black pepper, Cayenne pepper, Chili powder, Cilantro, Cooking, Corn Tortillas, Food, Jennie - O Extra Lean Turkey Breast Cutlets, Jennie - O Turkey Recipe of the Week, Lime Cilantro Baja Tacos, recipes, Salt, Shredded Red Cabbage, Switch

This week’s Jennie – O Turkey Recipe of the Week is Lime Cilantro Baja Tacos. To make this week’s recipe you’ll be needing Avocado Oil, JENNIE-O® Extra Lean Turkey Breast Cutlets, Chili Powder, Salt, Cayenne Pepper, Black Pepper, Corn Tortillas, Shredded Red Cabbage, Avocado, Cilantro, and Lime Wedges. The Tacos are 231 calories and 16 net carbs per serving. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Stay Safe and Make the SWITCH in 2024! https://www.jennieo.com/

Lime Cilantro Baja Tacos
Get ready for a quick and easy dinner featuring cayenne and chili powder seasoned turkey and a honey lime dressing, it’s a flavorful twist on taco night.

Total Time – 30 Minutes
Serving Size – Makes 6 Servings

Ingredients
1 – tablespoon avocado oil
1 – (17.6-ounce) JENNIE-O® Extra Lean Turkey Breast Cutlets
2 – teaspoons chili powder
3/4 – teaspoon salt
1/4 – teaspoon cayenne pepper
freshly ground black pepper, to taste
6 – corn tortillas, warmed
2 – cups shredded red cabbage
1 – avocado, thinly sliced
1/4 – cup chopped cilantro
6 – lime wedges

Honey Lime Sauce
2 – tablespoons honey
juice of 1 lime

Directions
1) In skillet over medium-high heat, heat oil. Add turkey to skillet and season with chili powder, salt, cayenne pepper and black pepper. Cook according to package directions. Always cook to well-done, 165°F as measured by a meat thermometer. Shred turkey.

2) Fill corn tortillas with red cabbage, avocado, shredded turkey, and cilantro. Drizzle with Honey Lime Sauce and serve with lime wedges.

Honey Lime Sauce

3) In small bowl, combine honey and lime juice. Set aside until ready to use.

Nutrition
Calories 231
Protein 21.5g
Carbohydrates 20.2g
Fiber 4g
Sugars 7.7g
Fat 8.1g
Cholesterol 37.5mg
Sodium 385.3mg
Saturated Fat 1.3g
https://www.jennieo.com/recipes/lime-cilantro-baja-tacos/

Layered Mexican Salad

July 4, 2023 at 6:01 AM | Posted in Appetizers, diabetes, diabetes friendly, Diabetes Self Management, salad | Leave a comment
Tags: Avocado, Baked Tortilla Chips, baking, Cooking, Diabetes, Diabetes Self Management, Fat Free Sour Cream, Food, Green Onions, Ground Cumin, Layered Mexican Salad, lime, Picante Sauce, recipes, Shredded Lettuce, Shredded Reduced-Fat Sharp Cheddar Cheese, Sugar

Here’s a Delicious recipe for a Layered Mexican Salad. To make this Salad you’ll be needing Shredded Lettuce, Green Onions, Fat Free Sour Cream, Picante Sauce, Lime, Sugar, Ground Cumin, Avocado, Shredded Reduced-Fat Sharp Cheddar Cheese, and Baked Tortilla Chips. The Dish is 118 calories and 10 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 2023! https://www.diabetesselfmanagement.com/

Layered Mexican Salad
If you’ll be celebrating Cinco de Mayo — or simply want to satisfy a craving for Mexican food — you’ll love this Mexican salad. It’s easy to make, low-carb and jam-packed with

flavor!

Ingredients
1 package (10 ounces) shredded lettuce
1/2 cup chopped green onions (green and white parts)
1/2 cup fat-free sour cream
1/3 cup medium picante sauce
1 medium lime, halved
1 teaspoon sugar
1/2 teaspoon ground cumin
1 medium avocado, peeled, seeded and chopped
3/4 cup (3 ounces) shredded reduced-fat sharp Cheddar cheese
2 ounces baked tortilla chips, coarsely crumbled

Directions
Yield: 8 servings
Serving size: 1 cup

1. Place lettuce evenly in 13×9-inch baking pan. Sprinkle with green onions.

2. Stir together sour cream, picante sauce, juice from half of lime, sugar and cumin in small bowl. Spoon evenly over lettuce and green onions. Place avocado evenly over sour cream layer. Squeeze remaining lime half evenly over avocado layer. Sprinkle evenly with cheese.

3. Cover with plastic wrap. Refrigerate until serving. (May be prepared 8 hours in advance, if desired.) Sprinkle with crumbled tortilla chips before serving.

Variation: Add chopped fresh tomatoes to avocado layer. Sprinkle chip layer with chopped fresh cilantro.

Nutrition Information:
Calories: 118 calories, Carbohydrates: 13 g, Protein: 5 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 10 mg, Sodium: 208 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/salads/layered-mexican-salad/

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Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more!
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Appetizer of the Week – Mexican Bean Dip

June 24, 2023 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, CooksRecipes | Leave a comment
Tags: Appetizer of the Week, Avocado, Cooking, CooksRecipes, Equal Spoonful, Food, Garlic, Green Onion, Jalapeño Chile, Lemon juice, Mexican Bean Dip, Parsley, recipes, Red Kidney Beans, Tomato paste

This week’s Appetizer of the Week is a Mexican Bean Dip. The Dip is made using a can of Red Kidney Beans, Avocado, Lemon Juice, Tomato Paste, Jalapeño Chile, Garlic, Equal Spoonful, Green Onion, and Parsley. 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 2023! https://www.cooksrecipes.com/index.html

Cross between guacamole and puréed beans, with a spicy flavor provided by chiles, garlic and onion.

Recipe Ingredients:
1 (15-ounce) can red kidney beans, drained and rinsed
1 medium avocado, chopped
2 tablespoons lemon juice
2 tablespoons tomato paste
1 jalapeño chile, finely chopped (optional)
2 cloves garlic, minced
1 tablespoon Equal® Spoonful*
1 green onion, sliced
1/4 cup chopped parsley – divided use

Cooking Directions:
1 – Place kidney beans, avocado, lemon juice, tomato paste, chili, garlic and Equal® in food processor; cover. Process until well blended.
Stir in green onion and 3 tablespoons parsley. Sprinkle with remaining parsley.

Makes 14 servings.

*May substitute 1 1/2 packets Equal sweetener.

Nutritional Information Per Serving (1/14 of recipe): calories 56, protein 3 g, carbohydrate 9 g, fat 2 g, cholesterol 0 mg, sodium 3 mg.
https://www.cooksrecipes.com/diabetic/mexican_bean_dip_recipe.html

Diabetic Dish of the Week – Grilled Chicken With Corn and Black Bean Salsa

June 13, 2023 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
Tags: Avocado, baking, Black Beans, chicken breasts, Chili powder, Cilantro, Cooking, Corn, Diabetes, Diabetes Self Management, Diabetic Dish of the Week, Food, Grilled Chicken With Corn and Black Bean Salsa, Grilling, Lime juice, Pepper, Pickled Jalapeño Pepper, recipes, Red Bell Pepper, Salt

This week’s Diabetic Dish of the Week is Grilled Chicken With Corn and Black Bean Salsa. Kick it up a little with this week’s recipe of Grilled Chicken With Corn and Black Bean Salsa! The Dish is made using Corn, Red Bell Pepper, Black Beans, Avocado, Cilantro, Lime Juice, Pickled Jalapeño Pepper, Salt, Pepper, Chili Powder, Chicken Breasts, and Nonstick Cooking Spray. Winner, Winner…… This recipe comes 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 2023! https://www.diabetesselfmanagement.com/

Grilled Chicken With Corn and Black Bean Salsa
Put a twist on your traditional grilled chicken with this recipe, featuring flavorful salsa with a spicy jalapeño kick!

Ingredients
1/2 cup corn
1/2 cup finely chopped red bell pepper
1/2 (15-ounce) can black beans, rinsed and drained
1/2 ripe medium avocado, diced
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon chopped sliced pickled jalapeño pepper
1/2 teaspoon salt, divided
1 teaspoon black pepper
1/2 teaspoon chili powder
4 boneless skinless chicken breasts (4 ounces each), pounded to 1/2-inch thickness
Nonstick cooking spray

Directions
Yield: 4 servings
Serving size: 1 chicken breast and 1/4 cup salsa

1. Combine corn, bell pepper, beans, avocado, cilantro, lime juice, jalapeño and 1/4 teaspoon salt in medium bowl. Set aside.

2. Combine black pepper, remaining 1/4 teaspoon salt and chili powder in small bowl; sprinkle over chicken.

3. Coat grill pan with cooking spray. Cook chicken over medium-high heat 4 minutes per side or until no longer pink in center.

4. Serve chicken topped with half of salsa; refrigerate remaining salsa for another use.

Nutrition Information:
Calories: 230 calories, Carbohydrates: 16 g, Protein: 30 g, Fat: 7 g, Saturated Fat: 1 g, Cholesterol: 60 mg, Sodium: 425 mg, Fiber: 5 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/grilled-chicken-with-corn-and-black-bean-salsa/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.
Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more!
https://www.diabetesselfmanagement.com/subscribe/

Grab and Go Turkey Breakfast Sandwich

June 9, 2023 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
Tags: Avocado, Breakfast, Cooking, Egg Whites, Food, Grab and Go Turkey Breakfast Sandwich, jennie o turkey, Jennie O Turkey Bacon, recipes, Switch, Whole Wheat English Muffins

Breakfast is served, Grab and Go Turkey Breakfast Sandwich. Here’s a Healthy and Delicious way to start your day from Jennie – O.with a Grab and Go Turkey Breakfast Sandwich. To make this recipe you’ll be needing JENNIE-O® Turkey Bacon, Egg Whites, Whole Wheat English Muffins, and Avocado. There’s 290 calories and 27 net carbs per serving. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Stay Safe and Make the SWITCH in 2023! https://www.jennieo.com/

Grab and Go Turkey Breakfast Sandwich
If the morning time is of the essence, try this Grab & Go Turkey Breakfast Sandwich! With this delicious breakfast, not only is time on your side, but flavor is, too — ready in under 15 minutes!

Total Time – 15 Minutes
Serving Size – 1 serving

Ingredients
2 – slices JENNIE-O® Turkey Bacon

2 – egg whites

1 – whole wheat English muffin, split and toasted

1/4 – avocado, sliced

Directions
1) Cook bacon according to package directions.
2) Preheat a nonstick skillet or electric griddle over medium heat (375°F.). Heat slices of bacon for 6-7 minutes or until desired crispness, turning frequently.
3) Spray small skillet with cooking spray.
4) Heat on medium.
5) Add eggs, cook until set.
6) Top one half muffin with bacon, avocado and scrambled egg white.
7) Add muffin top.

Nutrition
Calories – 290
Protein – 15g
Carbohydrates – 31g
Fiber – 4g
Sugars – 0g
Fat – 13g
Cholesterol – 20mg
Sodium – 610mg
Saturated Fat – 2g
https://www.jennieo.com/recipes/grab-go-turkey-breakfast-sandwich/

“Meatless Monday” Recipe of the Week – Avocado and Blueberry Fruit Salad

May 1, 2023 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Meatless Monday | Leave a comment
Tags: Avocado, Avocado and Blueberry Fruit Salad, Blueberries, Cooking, Diabetes, Diabetes Self Management, Food, Honey, Meatless Monday, Orange juice, Plain Nonfat Yogurt, recipes, Salads, Spices

This week’s Meatless Monday of the Week is an Avocado and Blueberry Fruit Salad. Some of the ingredients you’ll be needing are Honey, Plain Nonfat Yogurt, Spices, Orange Juice, Avocado, Blueberries and more! 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 2023! https://www.diabetesselfmanagement.com/

Avocado and Blueberry Fruit Salad
This simple salad uses fresh ingredients that you may already have stocked up in your fridge. Featuring fresh blueberries, mango, avocado and walnuts on a bed of greens drizzled with a honey-and-cinnamon dressing, it’s a great way to get a taste of spring!

Ingredients
2 tablespoons honey
1/4 cup plain nonfat yogurt
1/2 teaspoon ground cinnamon
1/4 cup fresh orange juice
1/8 teaspoon each salt and pepper
1 large, ripe avocado, cut into slices
2 cups fresh blueberries, rinsed and drained
2 cups peeled, diced apple
2 cups diced fresh mango
1 (5-ounce) package (8 cups) salad greens
2 tablespoons chopped chives or green onion
2 tablespoons toasted, coarsely chopped walnuts

Directions
Yield: 6 servings
Serving size: 1/6 of recipe

1. Whisk together dressing ingredients and set aside.

2. Place avocado, blueberries, apple, and mango in medium bowl and toss with 4 tablespoons salad dressing. Toss salad greens in large bowl with remainder of salad dressing, and distribute evenly between 6 salad plates. Place equal portions of avocado mixture on each serving of greens. Sprinkle with chopped chives and toasted walnuts before serving.

Nutrition Information:
Calories: 186 calories, Carbohydrates: 33 g, Protein: 3 g, Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 65 mg, Fiber: 6 g
https://www.diabetesselfmanagement.com/recipes/salads/avocado-and-blueberry-fruit-salad/

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Your one-stop resource for advice, news and strategies for living with diabetes.

Diabetic Dish of the Week – Spicy Tuna Sushi Bowl

March 7, 2023 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
Tags: Avocado, Black Sesame Seeds, Ccooked Brown Rice, Cooking, Cucumber, Diabetic Dish of the Week, Food, Low Fat Mayonnaise, recipes, Spicy Tuna Sushi Bowl, Sriracha, Sushi, Tuna Steak, Unseasoned Rice Wine Vinegar

This week’s Diabetic Dish of the Week is a Spicy Tuna Sushi Bowl. To make this Dish you’ll be needing Low Fat Mayonnaise, Sriracha, Unseasoned Rice Wine Vinegar, Tuna Steak, Cooked Brown Rice, Cucumber, Avocado, and Black Sesame Seeds. There’s 212 calories and 18 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 2023! https://www.diabetesselfmanagement.com/

Spicy Tuna Sushi Bowl
If you like sushi, you’ll love this easy-to-prepare bowl! Featuring tuna marinated in a spicy homemade sauce, fresh avocado, cucumber, and brown rice, this two-serving recipe is perfect for a fancy dinner with a special someone.

Ingredients
2 tablespoons low-fat mayonnaise
1 teaspoon sriracha* or hot chile sauce
3 teaspoons unseasoned rice wine vinegar, divided
1 tuna steak (about 6 ounces)
2/3 cup hot cooked brown rice
1/4 cup diced cucumber
1/4 ripe avocado, sliced
Black sesame seeds (optional)

Directions
Yield: 2 servings

1 – Whisk mayonnaise, sriracha sauce, and 1 teaspoon vinegar in small bowl. Rub tuna evenly with half of sauce. Marinate 10 minutes.

2 – Meanwhile, stir remaining 2 teaspoons vinegar into rice; set aside.

3 – Heat small nonstick skillet over medium-high heat. Cook tuna 2 minutes per side for medium-rare or until desired doneness is reached. Slice tuna.

4 – Divide rice, cucumber, avocado, and tuna slices into 2 bowls. Sprinkle evenly with sesame seeds, if desired. Drizzle evenly with remaining half of sauce.

*Note. Sriracha is a Thai hot sauce and is available in Asian specialty markets.

Nutrition Information:
Calories: 212 calories, Carbohydrates: 20 g, Protein: 23 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 33 mg, Sodium: 238 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/spicy-tuna-sushi-bowl/

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Your one-stop resource for advice, news and strategies for living with diabetes.