Appetizer of the Week – BROCCOLI SALAD WITH PEANUT DRESSING

September 11, 2021 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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This week’s Appetizer of the Week is a BROCCOLI SALAD WITH PEANUT DRESSING. To make this week’s Appetizer you’ll be needing Broccoli Florets, Red Bell Pepper, Red Onion, Smooth Peanut Butter, Sesame Oil, Rice Vinegar, Lime Juice, Reduced Sodium Soy Sauce, Agave Syrup, Salt, Pepper, and Red Pepper Flakes. 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/

BROCCOLI SALAD WITH PEANUT DRESSING
This recipe takes a tip from Thai cuisine and the peanut dressing is a healthy substitute for high-calorie, high-fat cheese sauces (or butter) that many use to top their broccoli. It is a great tasting topping for this cool salad, and the red onion and red bell pepper provide added nutrition, flavor and color.

Ingredients

4 cups broccoli florets
1 medium red bell pepper, cut in thin strips, about 1 cup
1/3 cup red onion, cut in thin crescents
3 Tbsp. smooth peanut butter, natural and unsweetened
2 tsp. roasted sesame oil
1-2 Tbsp. rice vinegar
2 Tbsp. fresh lime juice
1 Tbsp. reduced-sodium soy sauce
2 tsp. agave syrup
Pinch of salt
Ground black pepper
Red pepper flakes, optional

Directions

1 – Place steamer basket in large saucepan. Add water to depth of 1 inch. Cover and bring the water to boil. Add broccoli, cover and steam over medium-high heat until tender-crisp, 3 minutes. Transfer broccoli to mixing bowl. Add bell pepper and onion.
2 – In small bowl, combine peanut butter and sesame oil. Add vinegar, lime juice, soy sauce and agave and whisk until dressing is smooth. Season dressing to taste with salt and pepper. Pour dressing over vegetables and use fork to toss until salad is well coated. Sprinkle on red pepper flakes, if using, and mix to combine. Cover, and refrigerate the salad for 1 hour before serving, or up to 24 hours. Toss well before serving.

Recipe Yield: Makes 4 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 146
Fat: 9 grams
Saturated Fat: 2 grams
Fiber: 4 grams
Sodium: 255 milligrams
Protein: 6 grams
Carbohydrates: 17 grams
https://diabeticgourmet.com/diabetic-recipe/broccoli-salad-with-peanut-dressing

Raspberry Cocktail Sauce with Chilled Shrimp

September 4, 2021 at 6:01 AM | Posted in Appetizers, CooksRecipes | Leave a comment
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I have a recipe for Raspberry Cocktail Sauce with Chilled Shrimp. To make this Appetizer you’ll be needing Raspberry Preserves, Prepared Horseradish, Splenda® Granulated No Calorie Sweetener, Tomato Paste, Sherry Wine Vinegar, Worcestershire Sauce, Garlic, Jalapeño Pepper, Salt, Pepper, and Cooked Peeled and Deveined Shrimp. 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

Raspberry Cocktail Sauce with Chilled Shrimp
Chilled cooked shrimp are served with a spicy raspberry cocktail sauce for dipping.

Recipe Ingredients:
Cocktail Sauce:
1 cup no-sugar added raspberry preserves
1/4 cup prepared horseradish
3 tablespoons Splenda® Granulated No Calorie Sweetener
2 tablespoons tomato paste
3 teaspoons sherry wine vinegar
2 tablespoons Worcestershire sauce
1 clove garlic, minced
1 jalapeño pepper, minced
1/2 teaspoon salt
1 pinch ground black pepper
2 pounds cooked, peeled and deveined shrimp

Cooking Directions:
1 – Place cocktail sauce ingredients in a food processor or a blender. Process or blend for 30 seconds or until smooth.
2 – Chill cocktail sauce at least 2 hours before serving. Serve with shrimp.
Cocktail sauce will keep, refrigerated, for five days.
Makes 32 servings.

Nutritional Information Per Serving (2 shrimp, 1 tablespoon sauce): Calories 45 | Calories from Fat 0 | Fat 0g (sat 0g) | Cholesterol 55mg | Sodium 125mg | Carbohydrates 4g | Fiber 1g | Sugars 3g | Protein 6g.
https://www.cooksrecipes.com/diabetic/raspberry_cocktail_sauce_with_chilled_shrimp_recipe.html

Diabetic Side Dish of the Week – Roasted Eggplant and Garlic Salad

August 22, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is a Roasted Eggplant and Garlic Salad. To make this week’s recipe you’ll be needing Orzo Pasta, Egg Plant, Red Onion, Extra Virgin Olive Oil, Red Pepper Garlic, Parsley, Balsamic Vinegar, Pepper, and Salt. The Dish 112 calories and 11 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 2021! https://www.diabetesselfmanagement.com/

Roasted Eggplant and Garlic Salad
July is peak time for eggplant and garlic, so you’ll want to swing by your local farmers’ market to stock up on fresh ingredients for this chilled pasta dish…

Ingredients
Preparation time: 10–15 minutes
Cooking time: 7–9 minutes.

1/3 cup orzo pasta
1 small eggplant (about 1/2 pound)
1/2 cup chopped red onion
1 tablespoon extra-virgin olive oil
Nonstick cooking spray
1/2 cup chopped red pepper
2 teaspoons minced garlic
1/4 cup chopped parsley
1 tablespoon balsamic vinegar
1/4 teaspoon black pepper
2 dashes salt

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

1 – Bring 2 cups of water to a boil in a small saucepan and add orzo. Cook for about 8–10 minutes until tender, then drain. Yield should be about 1 cup of pasta; set aside in a medium bowl. Prepare oven for broiling. Cut 1 inch off top and bottom of eggplant and discard. Cut remaining eggplant into small cubes (about I–1 inch in size) and toss in a small bowl with onions and olive oil to lightly coat. Spray a baking sheet with nonstick cooking spray and arrange eggplant and onion pieces on sheet in a single layer. Broil in oven about 2–3 minutes, then turn/stir with spatula. Continue broiling for 4–6 minutes, turning once or twice, until vegetables have softened and eggplant has lightly browned. When cooking is complete, combine vegetables with orzo and other ingredients in medium bowl mixing well. Chill about 2 hours before serving.

Nutrition Information:
Calories: 112 calories, Carbohydrates: 16 g, Protein: 3 g, Fat: 4 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 43 mg, Fiber: 5 g
https://www.diabetesselfmanagement.com/recipes/salads/roasted-eggplant-and-garlic-salad/

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/subscribe/

Jennie – O Turkey Recipe of the Week – The Mighty Meatza Pizza

August 13, 2021 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is The Mighty Meatza Pizza. To make this week’s recipe you’ll be needing JENNIE-O® Lean Ground Turkey, Egg, Grated Parmesan Cheese, Italian Seasoning, Salt, Pepper, Marinara Sauce, Shredded Mozzarella Cheese, Olives, Canadian Bacon, and Pepperoni. 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 2021! https://www.jennieo.com/

The Mighty Meatza Pizza
With a turkey-based crust, our Mighty Meatza Pizza recipe is perfect for anyone looking to cut down on carbs on the dinner menu or enjoy a keto diet friendly meal.

Total Time – 40 Minutes
Serving Size – Makes 4 Servings

Ingredients
1 – (16-ounce) package JENNIE-O® Lean Ground Turkey
1 – egg
2 – tablespoons grated Parmesan cheese
1 – teaspoon Italian seasoning
1 – teaspoon salt
1/2 – teaspoon of pepper
1/2 – cup marinara sauce
1 – cup shredded mozzarella cheese
2 – tablespoons sliced ripe olives
1/4 – cup chopped Canadian bacon
1/4 – cup pepperoni

Directions
1) Heat oven to 350°F. Line large rimmed baking sheet with parchment paper.

2) In large bowl mix turkey, egg, Parmesan cheese, Italian seasoning, salt and pepper. Form mixture into a 12-inch round on prepared sheet. Bake 20 to 25 minutes.

3) Spread marinara sauce over turkey round and sprinkle with cheese. Top with ripe olives, Canadian bacon, and pepperoni.

4) Bake 5 to 8 minutes or until golden brown and cheese is melted. Always cook turkey to well-done, 165°F as measured by a meat thermometer.

Nutrition
Calories 392
Protein 30.8g
Carbohydrates – 3.5g
Fiber – 0.4g
Sugars – 0.1g
Fat – 29.9g
Cholesterol – 175mg
Sodium – 548.8mg
Saturated Fat – 10g
https://www.jennieo.com/recipes/the-mighty-meatza-pizza/

Wild Idea Buffalo Recipe of the Week – Buffalo Bacon Blue Burgers

August 11, 2021 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is Buffalo Bacon Blue Burgers. This one should be the Poster Food of Summertime! To make this week’s Recipe you’ll be needing Wild Idea Premium Ground Buffalo, Olive Oil, Mustard, Ketchup, Thyme, Salt, Pepper, Wild Idea Buffalo Bacon, Blue Cheese, Plum Preserves, and Hamburger Buns. In the good ole Summertime! You can find this recipe and purchase the Wild Idea Buffalo Premium Ground Buffalo and the Wild Idea Buffalo Bacon along with all the other Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2021! https://wildideabuffalo.com/

Buffalo Bacon Blue Burgers
The quintessential Buffalo Burger, complete with Buffalo Bacon, blue cheese and a touch of fruit preserves! This – soon to be new favorite, will have you making it again, and again and again. Enjoy!

Ingredients:

2 – 1 pound Wild Idea Premium Ground Buffalo
3 – tablespoons olive oil, plus a little more
1/2 – teaspoon mustard
2 – teaspoon ketchup
1/2 – teaspoon thyme
2 – teaspoon salt & pepper
1 – 10 ounce package Wild Idea Buffalo Bacon
6 – ounces blue cheese
½ – cup chokecherry or plum preserves, warmed
6 – hamburger buns

Preparations:

1 – Mix 2 tablespoons olive oil, mustard, ketchup, thyme, salt and pepper together.
2 – Mix above with Ground Buffalo until well incorporated.
3 – Divide into six portions and at pat out into bun size patties.
4 – In large skillet over medium high heat, add the other tablespoon of olive oil. Place buffalo bacon in pan and cook until crispy or desired doneness, turning once during cooking time.
5 – Preheat grill to high heat, 500 degrees. Ensure grill grates are clean.
6 – Brush burgers with a little oil and place on grill. Close grill lid during grilling time. Grill for 1.5 minutes then turn. Repeat again on each side, grilling for a total of 6 minutes.
7 – After the last turn, top the burgers with blue cheese. Close lid and grill for an additional 3 minutes.
8 – Remove burgers from heat, cover and allow them to rest for a few minutes.
9 – Place Buffalo Blue Burgers on bun, top with crispy bacon and drizzle with a little of the warmed preserves. Delicious!
Photo Credit: Jill O’Brien
https://wildideabuffalo.com/blogs/recipes/favorite-summertime-recipes

Jennie – O Turkey Recipe of the Week – Cowboy Calico Beans

August 6, 2021 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is Cowboy Calico Beans. To make this week’s recipe you’ll be needing JENNIE-O® Turkey Bacon, JENNIE-O® Lean Ground Turkey, Onion, Brown Sugar, Ketchup, Apple Cider Vinegar, Yellow Mustard, Salt, Pepper, Butter Beans, Kidney Beans, Pork and Beans, and Pinto Beans. 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 2021! https://www.jennieo.com/

Cowboy Calico Beans
Make the most of your slow cooker by combining butter, kidney and pinto beans with ground turkey and chopped turkey bacon in a homemade barbeque sauce.

Total Time – 4 Hours
Serving Size – Makes 10 Servings

Ingredients
1 (12-ounce) package JENNIE-O® Turkey Bacon, divided

1 (16-ounce) package JENNIE-O® Lean Ground Turkey

1 onion, chopped

1/2 cup packed brown sugar

1/4 cup ketchup

3 tablespoons apple cider vinegar

2 tablespoons yellow mustard

1/2 teaspoon salt

1/2 teaspoon pepper

1 (15-ounce) can butter beans, drained

1 (15-ounce) can kidney beans, rinsed and drained

2 (15-ounce) cans pork and beans

1 (15-ounce) can pinto beans, rinsed and drained

Directions
1.) In large skillet over medium heat, cook bacon 6 to 7 minutes or until crisped and browned. Remove from pan. Chop and reserve.

2.) In same large skillet, cook turkey and onion over medium high heat, stirring to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F as measured by a meat thermometer. Transfer to a 4-quart slow cooker.

3.) In small bowl, combine brown sugar, ketchup, vinegar, mustard, salt and pepper; add to meat mixture. Stir in beans and half of the bacon. Cover and cook on LOW 4 to 5 hours or until heated through. Garnish top with remaining chopped bacon.

4.) Alternatively, bake mixture in a casserole at 325°F 40 to 45 minutes or until bubbly. Top with remaining chopped bacon.

Nutrition
Calories – 359
Protein – 40g
Carbohydrates – 47.4g
Fiber – 10.9g
Sugars – 18.7g
Fat – 9.2g
Cholesterol 54mg
Sodium 986.2mg
Saturated Fat 2.3g
https://www.jennieo.com/recipes/cowboy-calico-beans/

Stuffed Peppers with Rice, Apples and Bacon – Stuffed Peppers with Rice, Apples and Bacon

August 1, 2021 at 6:02 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is Stuffed Peppers with Rice, Apples and Bacon. To make this week’s Recipe you’ll be needing Bell Peppers, Rice, Chicken Bouillon Powder, Spices, Garlic Clove, Celery, Zucchini, Mushrooms, Apples, Bacon, Salt, Pepper, and fresh Grated Parmesan Cheese. 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

Stuffed Peppers with Rice, Apples and Bacon
These peppers are easy to prepare and make a great side dish to accompany any meal. Try using a variety of colored peppers to add some color to a winter weekday meal.

Recipe Ingredients:
6 medium sized bell peppers
1 1/2 cups instant rice
2 tablespoons chicken bouillon powder
1 1/2 teaspoons dried thyme
2 tablespoons vegetable oil
1 small yellow onion, diced
1 clove garlic, minced
2 large celery stalks, diced
1 small zucchini, diced
1 cup button mushrooms, diced
2 cups apples, peeled, seeded and diced
6 strips cooked bacon, roughly chopped
Salt and ground black pepper to taste
1/4 cup freshly grated Parmesan cheese

Cooking Directions:
1 – Wash peppers. Remove the top of the pepper and clean out the inside. Place peppers on a baking tray, set aside.
2 – Prepare instant rice following the instructions on the back of the box. Add chicken bouillon powder and dried thyme to the rice water.
3 – In a large saucepan, place 2 tablespoons of vegetable oil. Sauté onions until soft, about 5 minutes. Add minced garlic and celery. Sauté until soft. Add zucchini, mushrooms, apples and chopped bacon. Sauté for five minutes Remove saucepan from heat. Add rice and combine ingredients well.
4 – Preheat oven to 350°F (175°C).
5 – Once rice mixture has cooled slightly, stuff each pepper with filling. Place in a 13x9x2-inch baking pan.
6 – Top each pepper with a sprinkling of Parmesan cheese.
7 – Place pan in oven and bake for 35 to 40 minutes until peppers are soft.
Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): Calories: 325; Total Fat: 14g; Total Carbs: 43g; Protein: 11g.
https://www.cooksrecipes.com/sidedish/stuffed_peppers_with_rice_apples_and_bacon_recipe.html

Healthy Potato Recipes

June 16, 2021 at 9:37 AM | Posted in Eating Well | Leave a comment
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From the EatingWell Website and Magazine it’s Healthy Potato Recipes. Find some Delicious and Healthy Potato Recipes with recipes including Stuffed Potatoes with Salsa and Beans, Melting Potatoes, and Roasted Chicken Thighs, Potatoes and Scallions with Herb Vinaigrette. Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2021! http://www.eatingwell.com/

Stuffed Potatoes with Salsa and Beans
Taco night meets baked potato night with this simple recipe for loaded baked potatoes with salsa, beans and avocado. This easy, healthy family dinner comes together with just 10 minutes of active time, so you can make it on even the busiest of weeknights. This recipe is just as delicious with sweet potatoes in place of russets………..

Melting Potatoes
The name for these spuds hints at their creamy interior. Roasting these melting potatoes at high heat ensures they get crunchy on the outside. Then, adding a little broth at the end allows the potatoes to absorb the liquid, making the insides extra moist.

Roasted Chicken Thighs, Potatoes and Scallions with Herb Vinaigrette
Roasting chicken thighs directly on top of the vegetables bastes the scallions and potatoes with delicious drippings in this healthy dinner recipe. Serve with steamed broccoli, sautéed spinach or a mixed green salad…………

* Click the link below to get all the Healthy Potato Recipes
https://www.eatingwell.com/recipes/19313/ingredients/vegetables/potatoes/

COD WITH MUSHROOM-HERB DUXELLES

June 1, 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 COD WITH MUSHROOM-HERB DUXELLES. To make this wonderful Salmon Dish you’ll be using Mushrooms (Porcini, Shitake, Bolete, White, Baby Bella, Morels), Shallot, Green Onions, Parsley, Thyme, Salt, Pepper, Breadcrumbs, Canola Oils, Low Sodium Tomatoes, Balsamic Vinegar, and Cod. The Dish is 240 calories and 15 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/

COD WITH MUSHROOM-HERB DUXELLES
This family-friendly recipe features a mild, flaky white fish topped with a classic French combination of chopped mushrooms, shallots and fresh herbs. Recipe for Cod with Mushroom-Herb Duxelles from our Main Dishes recipe section.

Ingredients

8-oz fresh mushrooms (ie: Porcini, Shitake, Bolete, White, Baby Bella, Morels)
1 shallot, finely chopped
4 green onions, chopped
2 Tbsp chopped fresh parsley
1 tsp chopped fresh thyme
1/4 tsp salt
1/4 tsp pepper
3/4 cup dry bread crumbs
2 Tbsp canola oil
1 can (14oz) low-sodium crushed tomatoes
1 Tbsp balsamic vinegar
1-1/2 lb. Cod fillets (or other white fish fillet, such as halibut, haddock or tilapia), about 4 oz each

Directions

1 – Preheat oven to 400F (200C).
2 – In food processor, mince mushrooms until finely chopped.
3 – In large, dry saucepan, cook mushrooms over medium heat until moisture is gone and mushrooms are lightly browned, about 5 minutes.
4 – Remove from heat and add shallots, green onions, parsley, thyme, salt, pepper, bread crumbs and canola oil. Mix well. Set duxelles mixture aside.
5 – In a lightly oiled 9×13-inch (22×33-cm) baking pan, spread crushed tomatoes. Stir in balsamic vinegar. Place fish fillets on top of tomatoes. Spoon duxelles mixture over fish, covering fillets.
6 – Bake for 15 to 20 minutes until fish flakes easily with fork and mushroom mixture is lightly browned.

NOTES:
This family-friendly recipe features a mild, flaky white fish topped with a classic French combination of chopped mushrooms, shallots and fresh herbs.

Recipe Yield: Yield: 6 servings.

Serving size: 1 fish fillet

NUTRITIONAL INFORMATION PER SERVING:
Calories: 240
Fat: 8 grams
Saturated Fat: 1.5 grams
Fiber: 2 grams
Sodium: 350 milligrams
Cholesterol: 55 milligrams
Protein: 27 grams
Carbohydrates: 17 grams
https://diabeticgourmet.com/diabetic-recipe/cod-with-mushroom-herb-duxelles

Diabetic Side Dish of the Week – Brown Rice, Asparagus, and Tomato Salad

May 30, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is Brown Rice, Asparagus, and Tomato Salad. To make this Dish you’ll be needing Brown Rice, Asparagus, Tomatoes, Lemon Juice, Olive Oil, Salt, Pepper, Green Onions, and Dill. Summertime is here, Enjoy! 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 2021! https://www.diabetesselfmanagement.com/

Brown Rice, Asparagus, and Tomato Salad
Make use of your fresh summer produce with this bountiful side dish that is the perfect combination of refreshing and filling. This salad combines wholesome brown rice with fresh veggies, making it the ideal summer side for any barbecue or afternoon picnic.

Ingredients
1 cup instant brown rice
12 medium spears asparagus, cooked and cut into 1-inch pieces
2 medium tomatoes
2 1/2 teaspoons lemon juice
2 teaspoons olive oil
1/8 teaspoon salt
1/8 teaspoon black pepper
1/4 cup minced fresh chives or green onions
2 teaspoons minced fresh dill

Directions
Yield: 4 servings
Serving size: 3/4 cup

1 – Bring 1 cup water to a boil in medium saucepan. Stir in rice. Bring water to a boil again. Reduce heat to low; cover and simmer 5 minutes. Remove from heat. Stir rice; cover again. Let stand 5 minutes or until water is absorbed and rice is tender. Fluff with fork; set aside.

2 – Meanwhile, place asparagus in large bowl. Core tomatoes over a separate bowl to catch juice. Dice tomatoes, reserving juice. Add tomatoes to asparagus. Whisk 1 1/2 tablespoons reserved tomato juice, lemon juice, oil, salt, and pepper in small bowl until well blended. Stir in chives and dill.

3 – Add rice to salad bowl. Pour in dressing; toss lightly to coat.

Variation: To turn this salad into a heartier main dish, add 1 cup chopped cooked chicken breast.

Nutrition Information:
Calories: 130 calories, Carbohydrates: 22 g, Protein: 4 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 97 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/salads/brown-rice-asparagus-and-tomato-salad/

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/subscribe/

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