Plum Tomatoes | My Meals are on Wheels

Diabetic Dish of the Week – Flank Steak with Italian Salsa

February 11, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
Tags: baking, Balsamic vinegar, Cooking, Diabetes Self Management, Diabetic Dish of the Week, Flank Steak, Flank Steak with Italian Salsa, Food, fresh basil, Garlic, Kalamata Olives, Olive oil, Pepper, Plum Tomatoes, recipes, Roasting, Salt

This week’s Diabetic Dish of the Week is Flank Steak with Italian Salsa. Flank Steak kicked up a few notches on the flavor scale! Made using Lean Flank Steak, Garlic, Salt, Pepper, Olive Oil, Balsamic Vinegar, Plum Tomatoes, Kalamata Olives, and Fresh Basil. Add side dish of Asparagus, Broccoli, or your favorite Vegetable Dish to make a complete Meal! 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/

Flank Steak with Italian Salsa
Add some Mediterranean flair to your next steak dinner!

Ingredients
2 tablespoons olive oil
2 teaspoons balsamic vinegar
1 lean flank steak (1 1/2 pounds)
1 tablespoon minced garlic
3/4 teaspoon salt, divided
3/4 teaspoon black pepper, divided
1 cup diced plum tomatoes
1/3 cup chopped pitted kalamata olives
2 tablespoons chopped fresh basil

Directions
Yield: 6 servings

Serving size: 3 ounces steak with 3 tablespoons tomato salsa mixture

1 – Whisk together vinegar and oil in medium glass bowl. Place steak in shallow bowl; spread with garlic. Sprinkle 1/2 teaspoon salt and 1/2 teaspoon pepper over steak. Spoon 2 tablespoons vinegar mixture over top of steak. Marinate in refrigerator at least 20 minutes or up to 2 hours.

2 – Prepare grill for direct cooking or preheat broiler. Add tomatoes, olives, basil, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper to remaining 2 teaspoons vinegar mixture in glass bowl; mix well. Set aside.

3 – Drain steak; discard marinade. Let garlic remain on steak. Place steak on grid over medium-hot coals. Grill 5 to 6 minutes per side for medium-rare doneness.

4 – Transfer steak to carving board. Tent with foil; let stand 5 minutes. Cut steak diagonally across grain into thin slices. Serve with tomato salsa mixture.

Nutrition Information:
Calories: 191 calories, Carbohydrates: 4 g, Protein: 18 g, Fat: 11 g, Saturated Fat: 3 g, Cholesterol: 35 mg, Sodium: 407 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/flank-steak-italian-salsa/

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“Meatless Monday” Recipe of the Week – Couscous-Stuffed Squash

October 28, 2019 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday | Leave a comment
Tags: Acorn Squash, Baking, Cooking, Couscous, Couscous-Stuffed Squash, Diabetes Self Management, Food, Meatless Monday, Onion, Plum Tomatoes, Poblano Pepper, recipes, Shiitke Mushrooms, Vegetable Broth, Vegetarian

This week’s “Meatless Monday” Recipe of the Week is – Couscous-Stuffed Squash. To make this week’s recipe you’ll need the following; Acorn Squash, Poblano Pepper, Onion, Vegetable Broth, Shiitke Mushrooms, Couscous, Plum Tomatoes, and Pine Nuts. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes Management tips, Diabetes News, and more so be sure to check it out soon! Enjoy and Make 2019 Healthy One! https://www.diabetesselfmanagement.com/

Couscous-Stuffed Squash
Ingredients
2 small acorn squash, halved lengthwise and seeded
1 medium poblano pepper, sliced
1 small onion, sliced
1 1/4 cups vegetable broth
1/2 cup shiitake mushrooms, chopped
3/4 cup uncooked couscous
1 medium plum tomato, diced
2 tablespoons pine nuts

Directions
1 – Preheat oven to 400°F. Spray baking sheet with nonstick cooking spray; place squash, cut side down, on baking sheet. Spread pepper and onion on baking sheet. Cover with foil; bake 35 to 40 minutes or until squash is tender.

2 – Bring broth and mushrooms to a boil in medium saucepan over medium-high heat. Stir in couscous, tomato, and pine nuts; cover and remove from heat. Let stand 5 minutes. Meanwhile, dice roasted pepper and onion; add to couscous mixture, fluffing couscous lightly with fork.

3 – Turn squash cut side up. Fill about 3/4 cup couscous mixture into each squash half.

Tip: Acorn squash have thick, hard skins that can be difficult to cut. To make cutting easier, soften them in the microwave. Pierce the skin with a fork; microwave on HIGH 1 to 2 minutes. Allow to cool for a few minutes, then slice lengthwise and remove the seeds.

Yield: 4 servings.
Nutrition Facts Per Serving:
Calories: 290 calories, Carbohydrates: 57 g, Protein: 9 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 187 mg, Fiber: 6 g
https://www.diabetesselfmanagement.com/recipes/sides/couscous-stuffed-squash/

Diabetic Dish of the Week – Whole Wheat Flatbreads with Tomato-Avocado Salsa

August 27, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
Tags: Avocado, Baking, Cooking, Diabetes Self Management, Diabetic Dish of the Week, Food, Grilling, Jalapeno Pepper, Lemon juice, Plum Tomatoes, recipes, Red onion, Whole Wheat Flatbread, Whole Wheat Flatbreads with Tomato-Avocado Salsa

This week’s Diabetic Dish of the Week is a Whole Wheat Flatbreads with Tomato-Avocado Salsa. One Delicious and Diabetic Friendly Appetizer! Made using; Plum Tomatoes, Avocado, Red Onion, Jalapeño Pepper, Lemon Juice, Cilantro and all served on a Whole Wheat Flatbread. You can find this recipe at the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes Management Tips, Diabetes News, and more. You can also subscribe to the Diabetes Self-Management Magazine, one of my favorite Magazines! I left that link to subscribe at the end of the post. So Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Whole Wheat Flatbreads with Tomato-Avocado Salsa
Looking to add a bit of south-of-the-border style to your next garden party? High-fiber whole grains and homemade salsa make this zesty app a winner!

Ingredients
1 1/2 cups plum tomatoes, seeded and finely chopped
1 avocado, cut into 1/4-inch cubes
1/4 cup red onion, finely chopped
1 to 2 tablespoons finely chopped jalapeño pepper*
1 tablespoon lemon juice
2 tablespoons cilantro, finely chopped
1/4 teaspoon salt
2 cups white whole wheat flour or 1 3/4 cups whole wheat flour and 1/4 cup white flour
1/4 teaspoon salt
7/8 to 1 cup water
1/2 cup all-purpose flour for rolling
2 tablespoons melted butter (optional)

Directions
1 – Combine salsa ingredients in medium bowl. Cover and let chill.

2 – To make flatbreads, mix white whole wheat flour and salt in medium bowl. Make a well in center of flour. Add water gradually while mixing dough. (Depending on the type of flour, the amount of water needed may vary slightly.) (Dough should be soft and easy to roll into a ball.) Knead dough 1 to 2 minutes until smooth and elastic. Cover and let sit 10 minutes or longer.

3 – Preheat oven to broil. Lightly spray baking sheets with cooking spray. Place 1/2 cup all-purpose flour for rolling in shallow container.

4 – Divide dough into 8 balls. Press to flatten. Roll each flat ball in flour. Then roll each flat ball into approximately 1/4-inch-thick oval.

5 – Place 3 to 4 flatbreads on baking sheet. Broil 2 to 3 minutes (the flatbreads will puff) about 5 to 6 inches from heat source until top is light brown. Turn over and broil 1 to 2 minutes until light brown. If desired, lightly brush tops of flatbreads with butter to keep them moist. Serve immediately or place in airtight container to serve later. Just before serving, top with salsa.

*Note: Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

Yield: 8 servings.

Serving size: 1 flatbread with 2 tablespoons salsa per serving.
https://www.diabetesselfmanagement.com/recipes/snacks-appetizers/whole-wheat-flatbreads-with-tomato-avocado-salsa/

* Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

Sunday’s Chicken Dinner Recipe – Moroccan Lemon Chicken with Olives

June 23, 2019 at 6:02 AM | Posted in Diabetes Self Management, Sunday's Chicken Dinner | Leave a comment
Tags: Boneless Chicken Breasts, Cooking, Cumin, Diabetes Self Management, Food, Green Olives, Lemons, Moroccan Lemon Chicken with Olives, Plum Tomatoes, recipes, Sunday’s Chicken Dinner Recipe, Turmeric, Whole Cinnamon Sticks

This week’s Sunday’s Chicken Dinner Recipe is – Moroccan Lemon Chicken with Olives. Made using Boneless Chicken Breasts along with Onion, Garlic, Whole Cinnamon Sticks,Cumin, Turmeric, Ground Pepper, Lemons, Plum Tomatoes, and Green Olives. This looks and sounds like one delicious Chicken Dish! The recipe comes from one of my favorite sites, the Diabetes Self Management website which has a huge selection of Diabetic Friendly Recipes, Diabetes Management Tips, and Diabetic news so be sure to check it out. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Moroccan Lemon Chicken with Olives
Preparation time: 20 minutes. Cooking time: 1 hour.

Ingredients
1 tablespoon olive oil
6 skinless, boneless chicken breasts (approximately 4 ounces per breast)
1 large onion, chopped
2 cloves garlic, minced
2 sticks whole cinnamon
2 teaspoons ground cumin
2 teaspoons ground turmeric
1/2 teaspoon freshly ground black pepper
2 lemons
2 small plum tomatoes, chopped
1 cup water
18 large green olives

Directions
Heat olive oil in a large pan. Place chicken breasts in hot oil and cook on all sides until slightly browned on surface. Remove from pan and set aside. To pan add onion, garlic, cinnamon sticks, cumin, turmeric, and black pepper. Cook about 5 minutes, stirring, until onion is cooked. Return chicken to pan and cover. Squeeze the juice of two lemons, reserving lemon peels. Add lemon juice to pan. Slice lemon peels into strips and add to pan with chopped tomatoes, water, and olives. Cover the pan and bring contents to a boil, then reduce heat to low and allow the mixture to simmer for about 45 minutes, until chicken is tender, occasionally lifting the lid to stir mixture and check that liquid available in pot is adequate to avoid burning. When chicken is done, arrange contents on a platter, discarding cinnamon sticks. Serve immediately. (This dish is excellent served with couscous.)

Yield: 6 servings.

Serving size: 1 chicken breast with 3 green olives.

Nutrition Facts Per Serving:
Calories: 181 calories, Carbohydrates: 4 g, Protein: 28 g, Fat: 5 g, Saturated Fat: 1 g, Sodium: 194 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/moroccan-lemon-chicken-with-olives/

The Sunday Pizza – Southwest Meat and Chili Pizza

September 20, 2015 at 5:30 AM | Posted in CooksRecipes, Sunday Pizza | 1 Comment
Tags: Baking, Beef, Cooking, CooksRecipes, Food, Green Chilies, Pizza, Plum Tomatoes, recipes, Red onion, Salsa, Southwest Meat and Chili Pizza, The Sunday Pizza

For this week’s Sunday Pizza it’s a Southwest Meat and Chili Pizza. Made with Ground Beef and spiced up with Salsa, Green Chilies, and Red Onion! A classic from the CooksRecipes website. Which is loaded with all kinds of delicious recipes! http://www.cooksrecipes.com/index.html

Southwest Meat and Chili Pizza

Recipe Ingredients:

1 pound lean ground beef
Salt, to taste
1 (16-ounce) package pre-baked thick pizza crust (12-inches)
1 1/4 cups prepared thick and chunky salsa
1 1/2 cups (6 ounces) shredded Mexican cheese blend or shredded cheddar cheese
1 (4-ounce) can diced green chilies, well drained
2 medium plum tomatoes, seeded, coarsely chopped
1/3 cup thin red onion slivers
2 tablespoons chopped fresh cilantro

Cooking Directions:

Preheat oven to 450°F (230°C).
In large nonstick skillet, brown ground meat over medium heat or until outside surface is no longer pink, breaking up into small crumbles. Season with salt.
Place pizza crust on baking sheet. Spread salsa over crust; sprinkle with half of cheese. Top with meat, chilies, tomatoes, onion and remaining cheese.
Bake 11 to 13 minutes or until toppings are hot and cheese is melted. Sprinkle with cilantro.
Cut into 8 wedges and serve immediately.
Makes 4 servings.

http://www.cooksrecipes.com/pizza_recipes/southwest_meat_and_chili_pizza_recipe.html