"Meatless Monday" Recipe of the Week - SKINNY NOODLES SALAD WITH SHIRATAKI NOODLES

This week's "Meatless Monday" Recipe of the Week is - SKINNY NOODLES SALAD WITH SHIRATAKI NOODLES. Made using  Skinny Noodles Spaghetti Shirataki, Carrots, Snow Peas, Red Bell Pepper, Baby Corn, and Light Asian Dressing. The recipe is from one of my favorite recipe sites the Diabetic Gourmet Magazine website. The Diabetic Gourmet site has a huge selection of Diabetic Friendly Recipes so be sure to check it out today. Enjoy and start the New Year off Healthy!  https://diabeticgourmet.com/

SKINNY NOODLES SALAD WITH SHIRATAKI NOODLES

Ingredients
8 oz package Skinny Noodles Spaghetti Shirataki, drained and rinsed
4 oz carrots, shredded
4 oz snow peas, trimmed and shredded
4 oz red bell pepper, shredded
4 oz baby corn, sliced lengthwise
1/3 Cup your favorite ready-to-use, Light, Asian dressing (like "Ken's Lite Asian Sesame with Ginger & Soy")

Directions

1 - In large bowl add noodles, carrots, snow peas, red bell pepper, and baby corn.
2 - Pour 1/3 cup dressing over noodle salad, toss gently.
3 - Cover and refrigerate for 1 hour before serving.
NOTES:
Here’s an easy Asian fusion salad guaranteed to impress. The spaghetti shirataki add extra texture to the salad and extend the portion size without added calories. You can serve this salad for a main meal, or cut the portion size and serve on the side.

Recipe Yield: Makes 2 servings

NUTRITIONAL INFORMATION PER SERVING:

Calories: 185
Fiber: 11 grams
Protein: 6 grams
Carbohydrates: 26 grams
https://diabeticgourmet.com/diabetic-recipes/skinny-noodles-salad-with-shirataki-noodles

"Meatless Monday" Recipe of the Week - Garlic Snow Peas With Cilantro

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! Only 45 calories and 4 carbs per serving. You can find this recipe and all the other Delicious and Diabetic Friendly recipes at the Diabetic Gourmet Magazine website (http://diabeticgourmet.com/). Enjoy and eat Healthy!


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

Diabetic Dish of the Week - Grilled Asian Steak Salad

This week's Diabetic Dish of the Week is a Grilled Asian Steak Salad. I came across this recipe and different versions on the web and I'm going with the one from the CooksRecipes website. The Cook's site has a fantastic selection of recipes to please all tastes and different cuisines. Enjoy and Eat Healthy in 2017!   http://www.cooksrecipes.com/index.html

Grilled Asian Steak Salad

Grilled beef steak, assorted veggies and salad greens are tossed with a flavorful Asian-style dressing.

Recipe Ingredients:

Dressing:
1/8 cup soy sauce, lite
1/2 teaspoon ginger, minced

2 teaspoons garlic, minced
1 tablespoon Splenda® Granular
1/8 cup lemon juice, fresh
2 teaspoons sesame oil
2 teaspoons white wine vinegar
1 teaspoon olive oil, extra virgin
1/4 teaspoon crushed red pepper
1/4 teaspoon Tabasco® Sauce*

Salad:
7 cups romaine lettuce, chopped, rinsed
3/4 cup snow peas, cut in thirds
1/2 red pepper, medium, sliced thin
1/2 yellow pepper, medium, sliced thin
1 1/2 cup grape tomatoes, halved
1 1/2 cup baby carrots, sliced
8 ounce flank steak, trimmed, grilled and chilled

Cooking Directions:

1 - For Dressing: Whisk together ingredients. Set dressing aside.
2 - For Salad: Toss salad ingredients in large bowl. Slice grilled flank steak and add to salad.
3 - Pour dressing over salad and toss. Serve cold.
Makes 6 servings.

Nutrients Per Serving: Serving Size 8-ounces Calories 160, Carbohydrates 11 g, Protein 15 g, Dietary Fiber 3 g, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 20 mg, Sodium 250 mg.

http://www.cooksrecipes.com/diabetic/grilled_asian_steak_salad_recipe.html

Low-Calorie Dinners Packed with Produce

Low-Calorie Dinners Packed with Produce

From the EatingWell website it's Low-Calorie Dinners Packed with Produce. Lose weight while enjoying a delicious meal! Recipes containing Vegetables and fruit. A great assortment of recipes including; Toasted Quinoa Salad with Scallops and Snow Peas, Grilled Shrimp Skewers over White Bean Salad, and Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard. Find them all at the EatingWell website. http://www.eatingwell.com/

Low-Calorie Dinners Packed with Produce

These healthy, low-calorie dinner recipes are loaded with the #1 weight-loss food: vegetables.
Want to lose weight while staying satisfied? Three words to live by: Eat. More. Vegetables. Pack your dinner with produce tonight—it’s naturally low in calories and makes meals more delicious and nutritious! Our healthy recipes make it easy to fill your dinner plate with fruits and vegetables—and keep your calorie intake in check. Start by cooking these satisfying, low-cal, produce-packed recipes.


Toasted Quinoa Salad with Scallops & Snow Peas
This scallop-studded quinoa salad gets an exciting texture from crunchy snow peas, red bell pepper and scallions. Feel free to substitute shrimp or thin slices of chicken for the scallops.....


Grilled Shrimp Skewers over White Bean Salad
Fresh herbs make all the difference in this light, summery bean salad that in turn makes an aromatic bed for the easy grilled shrimp. The shrimp and salad are wonderful together but you could also make them separately. Consider skewering and grilling scallops as another delicious option......


Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard
Tossing chicken tenders with cornmeal gives these chicken nuggets great crunch without deep-frying. Blackberries (or raspberries, if you prefer) combined with whole-grain mustard make for a sweet-and-savory dipping sauce. Serve with: Steamed broccoli and carrots....



* Click the link below to see all the Low-Calorie Dinners Packed with Produce
http://www.eatingwell.com/recipes_menus/recipe_slideshows/low_calorie_dinners_packed_with_produce

Soup Special of the Day! - Asian Chicken and Vegetable Soup

This weeks Soup Special of the Day is - Asian Chicken and Vegetable Soup. Chicken, Ginger, Snow Peas, and Bean Sprouts highlight this week's Soup! It's from the CooksRecipes website which is stocked full of delicious recipes like this!     http://www.cooksrecipes.com/index.html

Asian Chicken and Vegetable Soup

Recipe Ingredients:

4 boneless skinless chicken breast halves, cut into thin slices

8 cups (2 quarts) chicken broth
1 tablespoon chili paste
1 (4-inch wide) piece fresh ginger, unpeeled, chopped coarsely
2 tablespoons sesame oil
2 carrots, diced
1 cup snow peas, sliced
4 green onions, sliced
1 cup bean sprouts
1/2 cup fresh mint, chopped

Cooking Directions:

1 - In a large soup pot or Dutch oven, place chicken broth, chili paste, ginger and sesame oil. Bring mixture to a simmer over high heat. Reduce heat to low; simmer 15 minutes.
2 - In another large pot, place chicken slices and carrots. Strain heated broth over chicken and carrots. Simmer over medium-low heat for 3 minutes.
3 - Stir in snow peas; simmer 1 minute. Stir in green onions, bean sprouts and mint; simmer an additional 2 minutes serve hot.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 329; Total Fat: 12g; Saturated Fat: 2g.

http://www.cooksrecipes.com/soup/asian_chicken_and_vegetable_soup_recipe.html