Garden Pasta Salad

January 23, 2021 at 6:01 AM | Posted in CooksRecipes, salad | Leave a comment
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I have a recipe for a Garden Pasta Salad to pass along. To make this Salad some of the ingredients you’ll be needing are Penne Pasta, Bell Peppers, Frozen Peas, Sugar Snap Peas, Fat Free Mayonnaise, Spices, Fat Free Milk, Equal Spoonful and more! 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

Garden Pasta Salad
Who can resist a creamy pasta and vegetable salad that has 31% less calories than the traditional recipe. Use your favorite vegetables in place of those suggested in the recipe if you like.

Recipe Ingredients:
1 pound penne or medium pasta shells, cooked, drained, cooled
1 large yellow or red bell pepper, sliced
1/2 cup fresh or thawed frozen peas, cooked
1/2 cup sliced green onions
1/2 cup blanched sugar snap peas
1/2 cup sliced carrots
1/2 cup fat-free mayonnaise
1/2 cup red wine vinegar
1/4 cup fat-free milk
1/4 cup minced fresh parsley
3 tablespoons Equal® Spoonful*
2 teaspoons drained green peppercorns, crushed (optional)
Salt and ground black pepper to taste

Cooking Directions:
1 – Combine pasta, bell pepper, peas, green onions, snap peas and carrots in salad bowl. Blend mayonnaise, vinegar, milk, parsley, Equal® and peppercorns, if desired.
2 – Stir dressing into salad mixture. Season to taste with salt and pepper. Refrigerate, covered, 2 to 3 hours to allow flavors to blend.
Makes 10 servings.

*May substitute 4 1/2 packets Equal sweetener

Nutritional Information Per Serving (1/10 of recipe): calories 196, protein 7 g, carbohydrate 40 g, fat 1 g, cholesterol 1 mg, sodium 110 mg.
https://www.cooksrecipes.com/diabetic/garden_pasta_salad_recipe.html

Diabetic Dish of the Week – Bulgur with Asparagus and Spring Herbs

March 31, 2020 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 – Bulgur with Asparagus and Spring Herbs. I’ve got one fantastic side dish for this week’s recipe, Bulgur with Asparagus and Spring Herbs. Made using Bulgur, Asparagus, Frozen Peas, Italian Parsley, Mint, Lemon Juice, Orange Juice, Extra Virgin Olive Oil, and Salt and Pepper. 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 2020! https://www.diabetesselfmanagement.com/

Bulgur with Asparagus and Spring Herbs
Bulgur is a whole grain that’s high in fiber and protein. It’s also a good source of iron, magnesium, and B vitamins…

Ingredients
2/3 cup uncooked bulgur
2 cups sliced asparagus (1-inch pieces)
1/2 cup frozen peas, thawed
2/3 cup chopped fresh Italian parsley
2 teaspoons finely chopped fresh mint
3 tablespoons lemon juice
1 tablespoon orange juice
1 tablespoon extra virgin olive oil
1/8 teaspoon salt
1/8 teaspoon black pepper

Directions
Yield: 4 servings
Serving size: 1 cup

1 – Prepare bulgur according to package directions, omitting any salt or fat. Drain well.

2 – Steam asparagus in steamer basket over boiling water 3 to 4 minutes or until bright green and crisp-tender. Cool under cold running water, drain well, and blot with paper towels.

3 – Combine bulgur, asparagus, peas, parsley, and mint in large bowl. Whisk lemon juice, orange juice, oil, salt, and pepper in small bowl. Pour over bulgur mixture; toss gently.

Note: Bulgur is a whole grain that’s high in fiber and protein. It’s also a good source of iron, magnesium, and B vitamins.

Nutrition Information:
Calories: 148 calories, Carbohydrates: 25 g, Protein: 6 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 98 mg, Fiber: 7 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/bulgur-with-asparagus-and-spring-herbs/

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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
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Sunday’s Chicken Dinner Recipe – Chicken and Rice

November 24, 2019 at 6:02 AM | Posted in chicken, CooksRecipes, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is Chicken and Rice. Some of the ingredients you’ll be needing are Chicken Pieces, Onion, Tomato, Garlic, Long Grain Wild Rice, Frozen Peas, Parmesan Cheese, and more! A Sunday Chicken Dinner Classic for sure! You can find this recipe at the Cooks Recipes website where you’ll find a fantastic selection of recipes to please all tastes! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Chicken and Rice
Chicken and RiceTopped off with grated cotija cheese offers a unique touch to a very popular dish in many Latin American countries.

Recipe Ingredients:
3 pounds chicken pieces, skin removed
Salt and ground black pepper
2 tablespoons vegetable oil – divided use
1 large onion, chopped
1 large tomato, chopped
2 cloves garlic, chopped
1 1/2 cups uncooked long-grain white rice
2 cups water
2 large carrots, sliced
1/2 cup chopped red bell pepper
1/2 cup pimiento-stuffed green olives, cut in half
1 tablespoon MAGGI Granulated Chicken Flavor Bouillon
1 cup loose pack frozen peas
2 tablespoons grated cotija or Parmesan cheese

Cooking Directions:
1 – Sprinkle chicken with salt and black pepper. Heat 1 tablespoon oil in large skillet over medium-high heat. Add chicken; cook until browned on all sides. Remove from skillet; keep warm.
2 – Heat remaining 1 tablespoon oil in skillet. Add onion, tomato and garlic; cook for 2 minutes or until onion is tender. Add rice; cook for 2 minutes. Add water, carrots, bell pepper, olives and bouillon. Bring to a boil. Place chicken pieces over rice mixture.
3 – Reduce heat to medium-low; cover. Cook for 10 minutes. Stir in peas. Cook, stirring once during cooking time, for an additional 15 to 20 minutes or until rice is tender and liquid is absorbed. Sprinkle with cheese before serving.
Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): Calories: 520 Calories from Fat: 80 Total Fat: 9 g Saturated Fat: 2 g Cholesterol: 135 mg Sodium: 570 mg Carbohydrates: 49 g Dietary Fiber: 4 g Sugars: 6 g Protein: 59 g.
https://www.cooksrecipes.com/chicken/chicken_and_rice_recipe.html

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