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This budget-friendly recipe comes together quickly for a week night dinner, with the flavors of fall coming from the apples, onions and shredded cabbage!

Korma originated in India but versions of this dish have expanded across South Asia. This Pakistani version is bolder in flavor and can be included in a vegetarian, low-carb, or low-fat eating pattern. If you serve the dish with a side of brown rice or whole grain roti, this dish fits nicely in a Mediterranean eating pattern, too.

This classic Mexican stew from Puebla, Mexico, is intensely rich in flavor and spices. It hits the spot every time. Serve either inside a tortilla or over a bowl of brown rice or quinoa and enjoy! For a different take on this dish, substitute lean pork loin for the chicken. Find this recipe and more in our bilingual cookbook, Latin Comfort Foods Made Healthy, by Ingrid Hoffmann. To order directly from the American Diabetes Association, click here