“Meatless Monday” Recipe of the Week – Mediterranean Eggplant and White Bean Stew

January 30, 2023 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday | Leave a comment
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This week’s Meatless Monday” Recipe of the Week is Mediterranean Eggplant and White Bean Stew. To make this week’s Recipe you’ll be needing Olive Oil, Onion, Eggplant, Garlic, Stewed Tomatoes, Bell Peppers, Dried Oregano, Red Pepper Flakes, Great Northern Beans, Grated Parmesan Cheese, and Fresh Basil. There’s 201 calories and 24 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/

Mediterranean Eggplant and White Bean Stew
Few things comfort better in the cold weather than a steaming mug of stew. This Mediterranean version is a healthful option, and with its vegetarian ingredients means that more can join in!

Ingredients
1 tablespoon olive oil
1 medium onion, chopped
1 medium eggplant (1 pound), peeled and cut into 3/4-inch chunks
4 cloves garlic, minced
1 can (28 ounces) stewed tomatoes, undrained
2 bell peppers (1 red and 1 yellow), cut into 3/4-inch chunks
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional)
1 can (about 15 ounces) Great Northern or cannellini beans, rinsed and drained
6 tablespoons grated parmesan cheese
1/4 cup chopped fresh basil

Directions
Yield: 6 servings
Serving size: 1 1/3 cups

1. Heat oil in large saucepan over medium heat. Add onion; cook and stir 5 minutes. Add eggplant and garlic; cook and stir 5 minutes. Stir in tomatoes, bell peppers, oregano, and red pepper flakes, if desired. Reduce heat to medium-low; cover and simmer 20 minutes, or until vegetables are tender.

2. Stir in beans; simmer uncovered 5 minutes. Ladle into shallow bowls; top with cheese and basil.
Nutrition Information:
Calories: 201 calories, Carbohydrates: 33 g, Protein: 10 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 4 mg, Sodium: 527 mg, Fiber: 9 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/mediterranean-eggplant-and-white-bean-stew/

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“Meatless Monday” Recipe of the Week – Veggie Taco Salad

November 21, 2022 at 6:01 AM | Posted in Diabetic Gourmet Magazine, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Veggie Taco Salad. Soy Crumbles replaces the meat in the Taco Salad. Other ingredients needed are; Salsa, Shredded Lettuce, Corn Kernels, Black Beans, along with the toppings. There’s 180 calories and 26 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 2022! https://diabeticgourmet.com/

Veggie Taco Salad
Recipe for Veggie Taco Salad from our Main Dishes recipe section.

Ingredients

2 cups soy crumbles (you can find these in your grocer’s freezer section or refrigerated meat section)
3/4 cup salsa
5 cups shredded lettuce
1 cup corn kernels
1 cup black beans

Topping Options

1/4 cup sliced green onions
1/4 cup shredded reduced-fat cheddar cheese
2 tablespoons sliced ripe olives
2 tablespoons fat free sour cream

Directions

1 – In large nonstick skillet coated with cooking spray, cook crumbles and salsa over medium heat about 5 minutes or until heated through, stirring frequently.
2 – In large bowl toss together lettuce, corn and black beans. Arrange on 4 serving plates. Top with crumbles mixture. Sprinkle with toppings.

Nutritional Information (Per Serving)
Calories: 180
Protein: 14g
Sodium: 600 mg
Fat: 4g
Carbohydrates: 26g
https://diabeticgourmet.com/diabetic-recipes/veggie-taco-salad

“Meatless Monday” Recipe of the Week – Kale, Mushroom, and Caramelized Onion Pizza

October 31, 2022 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Kale, Mushroom, and Caramelized Onion Pizza. To make this recipe you’ll be needing Pizza Dough, Olive Oil, Yellow Onion, Mushrooms, Garlic Cloves, Kale, Red Pepper Flakes, Pizza Sauce, and Finely Shredded Part-Skim Mozzarella Cheese. 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 2022! https://www.diabetesselfmanagement.com/

Kale, Mushroom, and Caramelized Onion Pizza
Fresh kale means this pizza packs an antioxidant punch!

Ingredients
1 package (13.8 ounces) refrigerated pizza dough
1 tablespoon olive oil
1 cup chopped yellow onion
1 package (8 ounces) sliced mushrooms
3 cloves garlic, minced
4 cups packed coarsely chopped kale
1/4 teaspoon red pepper flakes
1/2 cup pizza sauce
3/4 cup (3 ounces) finely shredded part-skim mozzarella cheese

Directions
Yield: 4 servings

1 – Preheat oven to 425°F. Spray 15 x 10-inch jelly-roll pan with nonstick cooking spray. Unroll pizza dough on prepared pan. Press dough evenly into pan and 1/2 inch up sides. Prick dough all over with fork. Bake 7 to 10 minutes or until lightly browned.

2 – Heat oil in large nonstick skillet over medium heat. Add onion; cook and stir 8 minutes or until golden brown. Add mushrooms and garlic; cook and stir 4 minutes. Add kale and red pepper flakes; cover and cook 2 minutes to wilt kale. Uncover; cook and stir 3 to 4 minutes or until vegetables are tender.

3 – Spread pizza sauce over crust. Spread kale mixture evenly over sauce; top with cheese. Bake 10 minutes or until crust is golden brown.

Note: Kale has tough stems that should be removed before cooking. To trim away tough stems, make a “V-shaped” cut where the stem joins the leaf. Stack the leaves and cut them into pieces.
https://www.diabetesselfmanagement.com/recipes/main-dishes/kale-mushroom-caramelized-onion-pizza/

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* 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! Your one-stop resource for advice, news and strategies for living with diabetes.
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“Meatless Monday” Recipe of the Week – FRESH ASPARAGUS TOPPED WITH SUNNY-SIDE UP EGGS

October 24, 2022 at 6:01 AM | Posted in Diabetic Gourmet Magazine, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” of the Week is a FRESH ASPARAGUS TOPPED WITH SUNNY-SIDE UP EGGS. A perfect way to start your day with Breakfast or Brunch! To make this week’s recipe you’ll need Asparagus, Cooking Spray, England’s Best Large Eggs, Olive Oil, Parmesan Cheese, Breadcrumbs, and Red Pepper. It’s only 135 calories and 2 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 2022! https://diabeticgourmet.com/

FRESH ASPARAGUS TOPPED WITH SUNNY-SIDE UP EGGS
Recipe for Fresh Asparagus Topped with Sunny-Side Up Eggs from our Breakfast recipe section.

Ingredients

1 bunch asparagus, woody ends trimmed
Cooking spray
2 Eggland’s Best large eggs
1 tablespoon olive oil (optional)
1 teaspoon Parmesan cheese (optional)
1 teaspoon breadcrumbs (optional)
1/4 cup chopped red peppers (optional)

Directions

1 – Fill medium saucepan with water and bring to a boil. Submerge asparagus and cook for approximately 2 minutes, maintaining a bright green color and slight crunch. Immediately remove asparagus and shock it in a bowl of ice water. Reserve.
2 – Coat medium size skillet with cooking spray. Crack two Eggland’s Best eggs into pan and cook over medium heat until the whites set and the edges of the eggs are cooked.
3 – Place asparagus on plate, making an even layer. Remove eggs from the pan using a slotted spatula and place on top of asparagus. Top with a drizzle of olive oil and garnish with Parmesan cheese, bread crumbs or red peppers, if desired. Can also be served on two pieces of whole wheat toast.

Recipe Yield: Yield: 2 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 135
Fat: 11 grams
Saturated Fat: 5 grams
Fiber: 1 grams
Sodium: 86 milligrams
Cholesterol: 176 milligrams
Protein: 7 grams
Carbohydrates: 2 grams
https://diabeticgourmet.com/diabetic-recipes/fresh-asparagus-topped-with-sunny-side-up-eggs

“Meatless Monday” Recipe of the Week – Hearty Apple-Cranberry Oatmeal

October 3, 2022 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Hearty Apple-Cranberry Oatmeal. What a great way to start your day! To make this recipe you’ll be needing Skim Milk, Unsweetened Apple Juice, Quick Oats, Sweetened Dried Cranberries, Apple, Cinnamon, and Artificial Sweetener. There’s 199 calories and 24 net carbs.

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 2022! https://www.diabetesselfmanagement.com/

Hearty Apple-Cranberry Oatmeal
Make the most of the most important meal of the day. If you’re looking for some breakfast inspiration, you’ll want to try this recipe — it’s a warming, stick-to-your-ribs way to kick off a crisp fall day!

Ingredients
Preparation time: 10 minutes

1/2 cup skim milk
1/2 cup unsweetened apple juice
1/2 cup quick oats (not instant oats)
2 tablespoons sweetened dried cranberries
1/2 small apple, peeled and chopped
1/8 teaspoon cinnamon
Artificial sweetener

Directions
Yield: 1 1/4 cup
Serving size: 1/2 cup

1 – In a saucepan, combine milk, apple juice, oats, cranberries, chopped apple, and cinnamon. Bring to a boil over medium-high heat. Cover pan and reduce heat to medium-low. Simmer for 2–3 minutes or until oatmeal is desired consistency, stirring often. Stir in artificial sweetener to taste.

Nutrition Information:
Calories: 133 calories, Carbohydrates: 27 g, Protein: 4 g, Fat: 1 g, Saturated Fat: <1 g, Sodium: 28 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/snack/hearty-apple-cranberry-oatmeal/

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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! Your one-stop resource for advice, news and strategies for living with diabetes.
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“Meatless Monday” Recipe of the Week – CHEESY SCALLION OMELET

September 26, 2022 at 6:01 AM | Posted in Diabetic Gourmet Magazine, Meatless Monday | Leave a comment
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This week’s Meatless Monday Recipe of the Week is a CHEESY SCALLION OMELET. Got the perfect recipe for Breakfast or Brunch, CHEESY SCALLION OMELET. Made using fat-free liquid egg substitute along with scallions, and Smooth Sensations Cream Cheese Spread Classic Cream 1/3 Less Fat. Only 150 calories and 5 carbs per serving! You can find this recipe along with all the other Diabetic Friendly Recipes at the Diabetic Gourmet Magazine website. So enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

CHEESY SCALLION OMELET
Recipe for Cheesy Scallion Omelet from our Breakfast and Brunch recipe section.

Ingredients

3/4 cup fat-free liquid egg substitute
1/4 cup finely chopped scallions
1/8 teaspoon garlic powder
1/8 teaspoon black pepper
1 wedge Smooth Sensations Cream Cheese Spread Classic Cream 1/3 Less Fat

Directions

1 – Mix egg substitute, scallions & seasonings in a medium bowl.
2 – Bring a skillet sprayed with nonstick spray to medium heat. Add mixture, cover & cook 3 minutes or until set.
3 – Transfer to plate, spread wedge over half and fold over. Super simple & delicious!

Recipe Yield: Yield: 1 serving

NUTRITIONAL INFORMATION PER SERVING:
Calories: 150
Fat: 4 grams
Sodium: 500 milligrams
Protein: 21 grams
Carbohydrates: 5 grams
https://diabeticgourmet.com/diabetic-recipes/cheesy-scallion-omelet

“Meatless Monday” Recipe of the Week -Moroccan Lentil and Vegetable Soup for Diabetics

September 5, 2022 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Moroccan Lentil and Vegetable Soup for Diabetics. To make this week’s recipe you’ll be needing Herbs, Spices, Olive Oil, Onion, Garlic Cloves, Dried Lentils, Low Sodium Vegetable Broth, Celery, Sun Dried Tomatoes, Yellow Squash, Pum Tomatoes, and Green Bell Peppers. There’s 131 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 2022! https://www.diabetesselfmanagement.com/

Moroccan Lentil and Vegetable Soup for Diabetics
This hearty and colorful Moroccan lentil and vegetable soup features lentils, fragrant spices, tomatoes and vegetable broth.

Ingredients
1 tablespoon olive oil
1 cup chopped onion
4 cloves garlic, minced
1/2 cup dried lentils, rinsed and sorted
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon black pepper
1 container (32 ounces) low-sodium vegetable broth
1/2 cup chopped celery
1/2 cup chopped sun-dried tomatoes (not packed in oil)
1 yellow squash, chopped
1/2 cup chopped green bell pepper
1 cup chopped plum tomatoes
1/2 cup chopped fresh Italian parsley
1/4 cup chopped fresh cilantro or basil

Directions
Yield: 6 servings
Serving size: 1 cup

1 – Heat oil in medium saucepan over medium-high heat. Add onion and garlic; cook and stir 4 minutes or until onion is tender. Stir in lentils, coriander, cumin, cinnamon, and black pepper; cook 2 minutes. Add broth, celery, and sun-dried tomatoes; bring to a boil. Reduce heat to medium-low; cover and simmer 25 minutes.

2 – Stir in squash and bell pepper; cover and cook 10 minutes or until lentils are tender.

3 – Top with plum tomatoes, parsley, and cilantro just before serving.

Tip: Many soups, including this one, taste even better the next day after the flavors have had time to blend. Cover and refrigerate the soup overnight, reserving the plum tomatoes, parsley, and cilantro until ready to serve.

Nutrition Information:
Calories: 131 calories, Carbohydrates: 20 g, Protein: 8 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 264 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/moroccan-lentil-vegetable-soup/

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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!
* Your one-stop resource for advice, news and strategies for living with diabetes.
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“Meatless Monday” Recipe of the Week – White Bean and Orzo Salad

August 29, 2022 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday, Vegetarian | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a White Bean and Orzo Salad. To make this week’s recipe you’ll be needing Orzo Pasta, Reduced Sodium Navy Beans, Spinach Leaves, Roasted Red Peppers, Capers, fresh Basil, Reduced Fat Italian Dressing, and Crumbled Feta Cheese. 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 2022! https://www.diabetesselfmanagement.com/

White Bean and Orzo Salad
Featuring basil, feta cheese and roasted red peppers, this high-fiber pasta salad embraces the flavors of the Mediterranean! Quick and easy, you can be digging in with less than 15 minutes of preparation.

Ingredients
3/4 cup uncooked orzo pasta (6 ounces)
1 can (about 15 ounces) reduced-sodium navy beans, rinsed and drained
1 cup packed spinach leaves, coarsely chopped
1/2 cup chopped roasted red peppers
3 tablespoons capers, rinsed and drained
3 tablespoons chopped fresh basil
3 tablespoons reduced-fat Italian dressing
1/4 cup crumbled feta cheese

Directions
Yield: 6 servings
Serving size: 1 cup

1 – Cook pasta according to package directions, omitting salt.

2 – Combine beans, spinach, roasted peppers, capers, basil, and dressing in large bowl.

3 – Drain pasta; add to bean mixture. Add feta and toss gently.

Nutrition Information:
Calories: 234 calories, Carbohydrates: 43 g, Protein: 11 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 4 mg, Sodium: 336 mg, Fiber: 9 g
https://www.diabetesselfmanagement.com/recipes/snack/white-bean-orzo-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!
* Your one-stop resource for advice, news and strategies for living with diabetes.
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“Meatless Monday” Recipe of the Week – SAUTEED SPINACH WITH GARLIC

July 25, 2022 at 6:01 AM | Posted in Diabetic Gourmet Magazine, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is SAUTEED SPINACH WITH GARLIC. To make this Dish you’ll be needing Spinach, Olive Oil, Tomato, and Garlic Cloves. There 108 calories and 4 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 2022! https://diabeticgourmet.com/

SAUTEED SPINACH WITH GARLIC
Recipe for Sauteed Spinach with Garlic from our Side Dishes recipe section.

Ingredients

1 pound raw spinach
2 tablespoons olive oil
1 fresh tomato
2 cloves garlic

Directions

1 – Wash spinach thoroughly and drain.
2 – Saute tomato and garlic in olive oil in a large saute pan.
3- Add spinach, cover and cook over low heat for 5 minutes, stirring a few times.
4 – Add salt and pepper to taste.
5 – Cook, uncovered, 5 minutes longer, stirring occasionally.

Recipe Yield: Servings: 4

NUTRITIONAL INFORMATION PER SERVING:
Calories: 108
Fat: 7 grams
Sodium: 94 milligrams
Protein: 3.9 grams
Carbohydrates: 4 grams
https://diabeticgourmet.com/diabetic-recipe/sauteed-spinach-with-garlic

“Meatless Monday” Recipe of the Week – Tofu and Vegetable Stir-Fry

July 18, 2022 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Tofu and Vegetable Stir-Fry. To make this week’s recipe some of the ingredients you’ll be needing are Firm Tofu, Teriyaki Sauce, Peanut Oil, Minced Garlic, Onion, Low Sodium Fat-Free Chicken Broth, and much 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 2022! https://www.diabetesselfmanagement.com/

Tofu and Vegetable Stir-Fry
Stir-fries are simple, hearty and delicious meals that add some spice to the same-old dinner routine. This tofu and vegetable version will be a highlight of the night — and so tasty that you’ll want to make it again and again.
Ingredients
Preparation time: 35 minutes
Cooking time: 25 minutes.

10 ounces firm tofu, cut into 1/2- to 3/4-inch cubes

1/3 cup lite (low-sodium) teriyaki sauce

1 tablespoon peanut oil

1 teaspoon minced garlic

1 small onion (2 inches in diameter), peeled and diced

1/4 teaspoon black pepper

1/4 cup low-sodium, fat-free chicken broth

1/2 teaspoon lite (low sodium) soy sauce

8 ounces broccoli florets, cut into bite-size pieces

4 ounces fresh white mushrooms, cleaned and quartered

1 small red pepper (about 2–2 1/2 inches in diameter), stemmed, seeds removed, chopped into bite-size pieces

1/2 cup sliced water chestnuts, drained

3 cups cooked brown rice (prepared according to package directions)

Directions
Yield: 4 servings
Serving size: 1 cup tofu mixture over 2/3 cup rice

1 – Place tofu pieces in a small bowl. Pour teriyaki sauce over cubes and stir to coat. Let sit 30 minutes to marinate at room temperature. Meanwhile, prepare vegetables as described above. Heat 1 tablespoon peanut oil over medium-high heat in a wok or large sauté pan. Add garlic, onion, and black pepper and stir-fry about 1 minute. Raise heat to high, and add marinated tofu (and any remaining teriyaki sauce within the bowl), chicken broth, and soy sauce; stir-fry 1 minute. Add broccoli, mushrooms, red pepper, and water chestnuts. Stir-fry 2–3 minutes until desired crispness of vegetables is reached. Serve each portion over 2/3 cup hot, cooked brown rice.

Nutrition Information:
Calories: 280 calories, Carbohydrates: 40 g, Protein: 12 g, Fat: 8 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 226 mg, Fiber: 5 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/tofu-and-vegetable-stir-fry/

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