“Meatless Monday” Recipe of the Week – Chipotle Veggie and Cheese Wrap
September 19, 2022 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday | Leave a commentTags: Chipotle Veggie and Cheese Wrap, Cooking, Diabetes, Diabetes Self Management, Food, Hidden Valley Spicy Chipotle Pepper Sandwich Spread and Dip, Meatless Monday, Mozzarella String Cheese (made with part-skim milk), recipes, Sliced Red Pepper Strips, Spinach Leaves, Vegetarian, Zucchini Strips
This week’s “Meatless Monday” Recipe of the Week is a Chipotle Veggie and Cheese Wrap. To make this week’s recipe you’ll be needing Spinach Leaves, Mozzarella String Cheese (made with part-skim milk), Sliced Red Pepper Strips, Zucchini Strips, and Hidden Valley Spicy Chipotle Pepper Sandwich Spread and Dip. The Wrap is 106 calories and 4 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/
Chipotle Veggie and Cheese Wrap
Looking to keep things lower-carb? Skip the bread and try these simple sandwiches, all wrapped up in fresh spinach leaves. Combining mozzarella, vegetables, and spicy chipotle
spread, they pack a lot of flavor into a portable portion!
Ingredients
Preparation time: 8 minutes
2 large spinach leaves, about 8 inches square, washed and dried
1 stick (1 ounce) mozzarella string cheese, made with part-skim milk
3 sliced red pepper strips, about 1/3 inch thick, 4 inches long
3 zucchini strips, about 1/3 inch thick, 4 inches long
1 tablespoon Hidden Valley Spicy Chipotle Pepper Sandwich Spread & Dip
Directions
Yield: 1 serving
Serving size: 1 wrap
1 – Place spinach leaves in the center of a plate or cutting board, one on top of the other. Place string cheese in the center of the spinach. Add pepper and zucchini strips alongside cheese. Using a pastry brush or spoon, evenly spread Chipotle Pepper Sandwich Spread over the top spinach leaf. Fold the right side of the spinach leaves over the cheese and vegetables, then gently roll toward the left until you have made a neat bundle. Refrigerate if not eaten immediately.
Nutrition Information:
Calories: 106 calories, Carbohydrates: 5 g, Protein: 8 g, Fat: 6 g, Saturated Fat: 4 g, Cholesterol: 15 mg, Sodium: 259 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/chipotle-veggie-and-cheese-wrap/
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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
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“Meatless Monday” Recipe of the Week – Santa Fe Grilled Vegetable Salad
August 22, 2022 at 6:01 AM | Posted in Uncategorized | Leave a commentTags: Baby Eggplants, Bell Peppers, Cooking, Diabetic, Food, Grilling, Herbs, Meatless Monday, Onion, recipes, Santa Fe Grilled Vegetable Salad, Spices, Squash, Zucchini
This week’s “Meatless Monday” Recipe of the Week is a Santa Fe Grilled Vegetable Salad. Some of the ingredients you’ll be needing are Baby Eggplants, Squash, Zucchini, Bell Peppers, Onion, Spices, Herbs, and more. One delicious sounding Salad! 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/
Santa Fe Grilled Vegetable Salad
Who says barbecue foods can’t be healthy? Make the most of your next cookout with this salad, chock-full of veggies. A quick turn on the grill and splashes brings out their best
flavors!
Ingredients
2 baby eggplants (about 6 ounces each), cut in half lengthwise
1 medium yellow summer squash, cut in half lengthwise
1 medium zucchini, cut in half lengthwise
1 medium green bell pepper, quartered
1 medium red bell pepper, quartered
1 small onion, peeled and cut in half
1/2 cup orange juice
2 tablespoons lime juice
1 tablespoon olive oil
2 medium cloves garlic, minced
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper
Nonstick cooking spray
2 tablespoons chopped fresh cilantro
Directions
Yield: 8 servings
Serving size: 1 cup salad
1. Combine all ingredients except nonstick cooking spray and cilantro in large bowl; toss to coat.
2. Spray cold grid of grill with nonstick cooking spray. Prepare coals for direct grilling. Place vegetables on grill, 2 to 3 inches from hot coals; reserve marinade. Grill 3 to 4 minutes per side, or until tender and lightly charred; cool 10 minutes. (Or, place vegetables on rack of broiler pan coated with nonstick cooking spray; reserve marinade. Broil 2 to 3 inches from heat 3 to 4 minutes per side, or until tender; cool 10 minutes.)
3. Remove peel from eggplant, if desired. Slice vegetables into bite-size pieces; return to marinade. Stir in cilantro; toss to coat. Garnish as desired.
Nutrition Information:
Calories: 63 calories, Carbohydrates: 11 g, Protein: 2 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 1 mg, Sodium: 70 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/salads/santa-fe-grilled-vegetable-salad/
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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!
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“Meatless Monday” Recipe of the Week – Eggplant “Parmigiana” Wisconsin-Style
August 15, 2022 at 6:01 AM | Posted in CooksRecipes, Meatless Monday, Vegetarian | Leave a commentTags: baking, Cooking, CooksRecipes, Eggplant, Eggplant "Parmigiana" Wisconsin-Style, Food, Meatless Monday, recipes, Vegetarian, Wisconsin Aged Asiago Cheese, Wisconsin Fresh Mozzarella Cheese
This week’s “Meatless Monday” Recipe of the Week is – Eggplant “Parmigiana” Wisconsin-Style. Eggplant Parmigiana made using Wisconsin Aged Asiago Cheese and Wisconsin Fresh Mozzarella Cheese. The Asiago will be giving it a taste like you’ve never had on your Eggplant Parmigiana! 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/
Eggplant “Parmigiana” Wisconsin-Style
This excellent recipe for eggplant parmigiana was created by chef Sanford D’Amato.
Recipe Ingredients:
1 1/2 cups freshly grated Wisconsin Aged Asiago Cheese (about 4 ounces)
1/4 cup dry bread crumbs
1/2 cup extra virgin olive oil – divided use
1 eggplant (about 24 ounces) cut crosswise in 16 thin (3/16-inch thick) slices
Kosher or sea salt and freshly ground black pepper to taste
2 1/2 cups seasoned tomato or marinara sauce, homemade or top quality purchased
8 ounces Wisconsin Fresh Mozzarella Cheese, cut in 16 slices
16 fresh basil leaves
2 tablespoons capers, rinsed
1/4 cup Italian green olives, pitted and sliced 3/16-inch thick
Cooking Directions:
1 – In small bowl, mix Asiago Cheese, bread crumbs and 2 tablespoons extra virgin olive oil; set aside.
2 – Using 3 tablespoons of the olive oil, brush eggplant slices on both sides; season with salt and pepper.
3 – Heat grill pan over medium-high heat. Grill each slice 3 minutes; turn and grill 2 minutes longer. Remove slices and cool.
4 – Preheat oven to 425°F (220°C).
5 – In large baking pan, spoon 8 tablespoons of tomato sauce in 8 circles. Place a slice of eggplant over each pool of sauce. Top with 1 slice Mozzarella, a basil leaf and another tablespoon of sauce. Repeat layers, using all ingredients and ending with all remaining tomato sauce. Sprinkle the cheese/crumb mixture over each eggplant stack. Drizzle remaining 3 tablespoons olive oil over all stacks.
6 – Bake 15 minutes or until hot and bubbly. Sprinkle capers and olives over each stack.
Makes 4 servings.
*If made ahead and refrigerated, reduce oven temperature to 375°F (190°C). and bake 25 minutes.
https://www.cooksrecipes.com/mless/eggplant_parmigiana_wisconsin-style_recipe.html
“Meatless Monday” Recipe of the Week – VEGETABLE SOUP WITH SHIRATAKI AND EDAMAME
August 8, 2022 at 6:01 AM | Posted in Diabetic Gourmet Magazine, Meatless Monday | Leave a commentTags: Cooking, Diabetes, Diabetic Gourmet Magazine, Food, Meatless Monday, recipes, Skinny Noodles Spinach Fettuccine, Soup, VEGETABLE SOUP WITH SHIRATAKI AND EDAMAME, Vegetables, Vegetarian
This week’s “Meatless Monday” Recipe of the Week is a VEGETABLE SOUP WITH SHIRATAKI AND EDAMAME. You’ll be using the Skinny Noodles Spinach Fettuccine (shirataki noodles). 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/
VEGETABLE SOUP WITH SHIRATAKI AND EDAMAME
Recipe for Vegetable Soup with Shirataki and Edamame from our Soups recipe section.
Ingredients
1 (8 oz) package Skinny Noodles Spinach Fettuccine (shirataki noodles), drained, rinsed, cut to 4
inch pieces, and set aside
4 cup vegetable broth
1 clove garlic, crushed
1 cup chopped carrots
1 cup chopped celery
1/2 cup shelled edamame
1/2 cup chopped onion
Salt and pepper to taste
Directions
Pour broth in a pot and add all ingredients except Skinny Noodles Spinach Fettuccine.
Bring to a boil; lower heat and cook for 5-10 minutes until vegetables are fork tender.
Add Skinny Noodles, and cook for another 5-7 minutes.
Add salt and pepper to taste and serve hot.
Recipe Yield: Makes 4 servings
NUTRITIONAL INFORMATION PER SERVING:
Calories: 62
Fat: 1 grams
Fiber: 4 grams
Protein: 3 grams
Carbohydrates: 11 grams
https://diabeticgourmet.com/diabetic-recipes/vegetable-soup-with-shirataki-and-edamame
“Meatless Monday” Recipe of the Week – BALSAMIC BRUSSELS SPROUTS
August 1, 2022 at 6:01 AM | Posted in Uncategorized | Leave a commentTags: BALSAMIC BRUSSELS SPROUTS, Balsamic vinegar, Brussels sprouts, Cooking, Diabetes, Diabetic Gourmet, Extra Virgin Olive Oil, Flat Leaf Parsley, Food, Garlic Clove, Ground Black Pepper, Meatless Monday, Recipe of the Week, recipes, Red Bell Pepper
This week’s “Meatless Monday” Recipe of the Week is BALSAMIC BRUSSELS SPROUTS. To make this week’s recipe you’ll be needing BRUSSELS Sprouts, Extra Virgin Olive Oil, Garlic Clove, Balsamic Vinegar, Red Bell Pepper, Flat Leaf Parsley, and fresh Ground Pepper. There’s 98 calories and 6 net 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/
BALSAMIC BRUSSELS SPROUTS
Recipe for Balsamic Brussels Sprouts from our Side Dishes recipe section.
Ingredients
10 oz. fresh Brussels sprouts, the smallest available
2-3 Tbsp. extra-virgin olive oil
1-2 garlic clove (or to taste), finely minced
1-1/2 Tbsp. balsamic vinegar, or to taste
1/4 cup minced red bell pepper
1 Tbsp. finely-chopped flat-leaf parsley
Salt and freshly ground black pepper, to taste
Directions
1 – Steam the Brussels sprouts just until tender, either on top of the stove or in a microwave at medium power.
2 – While the sprouts are cooking, whisk together the olive oil with the vinegar and garlic. Set the dressing aside.
3 – When the sprouts are done, drain them well and place in a shallow serving bowl. Re-blend dressing and drizzle over sprouts. Sprinkle top of sprouts with the red pepper and parsley. Season to taste with salt and pepper. Serve hot.
Recipe Yield: Makes 4 servings.
NUTRITIONAL INFORMATION PER SERVING:
Calories: 98
Fat: 7 grams
Saturated Fat: under 1 grams
Fiber: 2 grams
Sodium: 195 milligrams
Protein: 2 grams
Carbohydrates: 8 grams
https://diabeticgourmet.com/diabetic-recipes/balsamic-brussels-sprouts
“Meatless Monday” Recipe of the Week – Chickpea Burgers
July 11, 2022 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday, Vegetarian | Leave a commentTags: carrots, Chickpea Burgers, Chickpeas, Cooking, Diabetes Self Management, Egg Whites, Food, Garlic, Grated Lemon Peel, Herbed Croutons, Meatless Monday, Onion, Parsley, recipes, Tomato Slices, Vegetarian, Whole Grain Hamburger Buns
This week’s “Meatless Monday” Recipe of the Week is Chickpea Burgers. To make this week’s recipe you’ll be needing Chickpeas, Carrots, Herbed Croutons, Parsley, Onion, Egg Whites, Garlic, Grated Lemon Peel, Salt, Pepper Cooking Spray, Whole Grain Hamburger Buns, and Tomato Slices.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/
Chickpea Burgers
Chickpeas, lentils and other legumes are the ideal diabetes management trifecta: They lower blood sugar after meals, lower “bad” (LDL) cholesterol and increase “good” (HDL)
cholesterol. Work some into your meal plan with these tasty vegetarian burgers!
Ingredients
1 can (15 ounces) chickpeas, rinsed and drained
1/3 cup chopped carrots
1/3 cup herbed croutons
1/4 cup chopped fresh parsley
1/4 cup chopped onion
1 egg white
1 teaspoon minced garlic
1 teaspoon grated lemon peel
1/2 teaspoon black pepper
1/8 teaspoon salt (optional)
Nonstick cooking spray
4 whole-grain hamburger buns
Tomato slices, lettuce leaves and salsa (optional)
Directions
Yield: 4 servings
Serving size: 1 burger
1. Place chickpeas, carrots, croutons, parsley, onion, egg white, garlic, lemon peel, pepper and salt, if desired, in food processor; process until blended. Shape mixture into 4 patties.
2. Spray large nonstick skillet with cooking spray; heat over medium heat. Cook patties 4 to 5 minutes, or until bottoms are browned. Spray tops of patties with cooking spray; turn and cook 4 to 5 minutes, or until browned.
3. Serve burgers on buns with tomato, lettuce and salsa, if desired.
Nutrition Information:
Calories: 271 calories, Carbohydrates: 48 g, Protein: 11 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 1 mg, Sodium: 272 mg, Fiber: 7 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/chickpea-burgers/
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.
https://www.diabetesselfmanagement.com/recipes/main-dishes/chickpea-burgers/
“Meatless Monday” Recipe of the Week – South of the Border Lunch Express
July 4, 2022 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday | Leave a commentTags: Black Beans, Brown Rice, Chunky Salsa, Cilantro, Cooking, Diabetes Self Management, Food, Frozen Corn, Garlic, Meatless Monday, recipes, Red Pepper, Shredded Reduced Fat Cheddar Cheese, South of the Border Lunch Express, Tomatoes, Vegetarian
This week’s “Meatless Monday” Recipe of the Week is a South of the Border Lunch Express. To make this week’s recipe you’ll be needing Tomatoes, Chunky Salsa, Black Beans, Frozen Corn, Cilantro, Garlic, Red Pepper, Brown Rice, and Shredded Reduced Fat Cheddar Cheese . There’s 175 calories and 30 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/
South-of-the-Border Lunch Express
Why settle for fast food? This low-fat, homemade Mexican bowl is full of fresh ingredients and packed with flavor. To make this vegetarian dish even more satisfying, add pinto
beans.
Ingredients
1/2 cup chopped seeded tomato
1/4 cup chunky salsa
1/4 cup rinsed and drained canned black beans
1/4 cup frozen corn, thawed
1 teaspoon chopped fresh cilantro
1/4 teaspoon chopped garlic
Dash ground red pepper
1 cup cooked brown rice
Shredded reduced-fat Cheddar cheese (optional)
Directions
Yield: 2 servings
Serving size: 1/2 of total recipe
1 – Combine tomato, salsa, beans, corn, cilantro, garlic, and ground red pepper in 1-quart microwavable bowl. Cover with vented plastic wrap. Microwave on high 1 to 1 1/2 minutes or until heated through; stir.
2 – Microwave rice in separate 1-quart microwavable dish on high 1 to 1 1/2 minutes or until heated through. Top with tomato mixture and cheese, if desired.
Variation: To make this vegetarian dish even more satisfying, add pinto beans.
Nutrition Information:
Calories: 175 calories, Carbohydrates: 35 g, Protein: 5 g, Fat: 2 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 244 mg, Fiber: 5 g
https://www.diabetesselfmanagement.com/recipes/snack/south-of-the-border-lunch-express/
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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.
https://www.diabetesselfmanagement.com/subscribe/
“Meatless Monday” Recipe of the Week – Heirloom Tomato Salad
June 20, 2022 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday | Leave a commentTags: Balsamic Glaze, Basil, Black pepper, Cherry Tomatoes, Cooking, Diabetes Self Management, Food, Garlic, Heirloom Tomato Salad, Heirloom Tomatoes, Meatless Monday, Olive oil, Pine Nuts, recipes, Red Leaf Lettuce
This week’s “Meatless Monday” Recipe of the Week is a Heirloom Tomato Salad. To make this week’s Recipe you’ll be needing Red Leaf Lettuce, Heirloom Tomatoes, Cherry Tomatoes, Olive Oil, Balsamic Glaze, Garlic, Basil, Pine Nuts, and Black Pepper. The Salad is 134 calories and 9 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/
Heirloom Tomato Salad
This simple salad is easy to prepare, pleasing to the eye, and packs in all the fresh and juicy flavor of heirloom tomatoes!
Ingredients
4 large leaves red leaf lettuce
2 large ripe heirloom or regular tomatoes, sliced (preferably 1 red and 1 yellow or green)
1 cup grape or cherry tomatoes, yellow or red, or combination
1 tablespoon olive oil
1 tablespoon balsamic glaze*
1 small clove garlic, pressed or mashed
2 tablespoons thinly sliced basil or chopped chives
2 tablespoons pine nuts, toasted
Black pepper (optional)
Directions
Yield: 4 servings
Serving size: 1/4 of recipe
1. Arrange lettuce leaves on 4 serving plates. Arrange tomatoes attractively on lettuce.
2. Whisk together oil, balsamic glaze and garlic in small bowl until emulsified and thick. Drizzle over salad.
3. Top with basil, pine nuts and pepper, if desired.
*Note: Look for balsamic glaze in the condiment section of the supermarket.
Nutrition Information:
Calories: 134 calories, Carbohydrates: 13 g, Protein: 7 g, Fat: 7 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 83 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/salads/heirloom-tomato-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.
https://www.diabetesselfmanagement.com/subscribe/
“Meatless Monday” Recipe of the Week – Garlic Snow Peas With Cilantro
June 13, 2022 at 6:01 AM | Posted in Diabetic Gourmet Magazine, Meatless Monday | Leave a commentTags: Cilantro Leaves, Cooking, Diabetes, Food, Garlic Cloves, Garlic Snow Peas With Cilantro, Meatless Monday, recipes, Side Dishes, Snow Peas
This week’s “Meatless Monday” Recipe of the Week is – Garlic Snow Peas With Cilantro. The perfect Diabetic Friendly Side Dish Recipe to complete that healthy meal with! To make this Dish you’ll be needing Canola Oil, Snow Peas, Garlic Cloves, Salt, and fresh Cilantro Leaves. Only 45 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/
Garlic Snow Peas With Cilantro
Ready in less than 5 minutes, this oh-so-simple dish is perfect for the busiest of days.
Ingredients
3 teaspoons canola oil, divided
3 cups fresh (or frozen and thawed) snow peas, patted dry and trimmed
4 medium cloves garlic, minced
1/4 teaspoon salt
1/4 to 1/2 cup chopped fresh cilantro leaves
Directions
1 – Working in two batches, heat 1-1/2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add half of the snow peas; cook 3 minutes or until just beginning to brown on edges, using two utensils to toss easily. Add half of garlic and cook 30 seconds, stirring constantly. Set aside on a separate plate.
2 – Repeat with remaining 1-1/2 teaspoons canola oil, snow peas, and garlic. When cooked, return the reserved snow peas to skillet; add salt and cilantro, and toss gently, yet thoroughly. Serve immediately for peak flavors.
Nutritional Information (Per Serving)
Calories: 45
Protein: 2g
Sodium: 100 mg
Cholesterol: 0 mg
Fat: 2.5g
Carbohydrates: 4g
http://diabeticgourmet.com/recipes/html/1264.shtml
“Meatless Monday” Recipe of the Week – SPINACH SALAD WITH SEARED BOK CHOY, GINGER AND CILANTRO
June 6, 2022 at 6:01 AM | Posted in Diabetic Gourmet Magazine, Meatless Monday | Leave a commentTags: Baby Spinach Leaves, Black pepper, Bok Choy, Cilantro, Cooking, Food, Garlic Cloves, Ginger, GINGER AND CILANTRO, Green Onions, Meatless Monday, recipes, Reduced Sodium Soy Sauce, Salads, SPINACH SALAD WITH SEARED BOK CHOY
This week’s “Meatless Monday” Recipe of the Week is a SPINACH SALAD WITH SEARED BOK CHOY, GINGER AND CILANTRO. To make this week’s recipe you’ll be needing Canola Oil, Bok Choy, Green Onions, Garlic Cloves, Ginger, Reduced Sodium Soy Sauce, Black Pepper, Cilantro, and Baby Spinach Leaves. There’s 50 calories and 3 net 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/
SPINACH SALAD WITH SEARED BOK CHOY, GINGER AND CILANTRO
This Asian-inspired recipe is alive with shades of green from spinach and bok choy and distinct flavors of soy sauce, ginger and garlic. And when you arrange the bok choy over
fresh spinach, the warmth gently and slightly wilts the spinach leaves. The result is a mouth-watering medley of tastes and textures. To turn this salad into a complete meal, top it with grilled or seared tofu, grilled or roasted chicken breast, or grilled or steamed shrimp. Recipe for Spinach Salad with Seared Bok Choy, Ginger and Cilantro from our Salads recipe section.
Ingredients
1 Tbsp canola oil
1 bunch bok choy, rinsed well and chopped (4 cups)
1/3 cup chopped whole green onions
2 cloves garlic, minced
1 tsp minced fresh ginger
1 Tbsp reduced-sodium soy sauce
1/4 tsp freshly ground black pepper
2 Tbsp chopped fresh cilantro
4 cups fresh baby spinach leaves
Directions
1 – In large skillet, heat canola oil over medium-high heat.
2 – Add bok choy, green onions, garlic and ginger and cook 2-3 minutes or until bok choy is tender-crisp.
3 – Add soy sauce and pepper, stir to coat and cook 1 minute. Remove from heat and stir in cilantro.
4 – Arrange spinach leaves on serving platter. Spoon bok choy mixture over spinach and serve.
NOTES:
This Asian-inspired recipe is alive with shades of green from spinach and bok choy and distinct flavors of soy sauce, ginger and garlic. And when you arrange the bok choy over fresh spinach, the warmth gently and slightly wilts the spinach leaves. The result is a mouth-watering medley of tastes and textures. To turn this salad into a complete meal, top it with grilled or seared tofu, grilled or roasted chicken breast, or grilled or steamed shrimp.
Recipe Yield: Yield: 4 servings. Serving size: 2/3 cup bok choy mixture, 1 cup spinach.
NUTRITIONAL INFORMATION PER SERVING:
Calories: 50
Fat: 3.5 grams
Fiber: 2 grams
Sodium: 140 milligrams
Protein: 1 grams
Carbohydrates: 5 grams
https://diabeticgourmet.com/diabetic-recipe/spinach-salad-with-seared-bok-choy-ginger-and-cilantro
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