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Showing Results for: “chicken”
Mexican Quinoa Casserole
This nutrition-packed dish is great as an entrée. It’s got protein from the quinoa and beans and also provides you with some vegetables!
Barley Hoppin’ John with Turkey Kielbasa
It’s a good luck tradition to eat black-eyed peas on New Year’s Day. Why stop there? Enjoy this hearty take on Hoppin’ John any day of the year! This dish is typically made with rice, but barley adds more fiber and an interesting texture.
Greek Meatball And Orzo Soup
The oregano-scented meatballs that star in this satisfying one-dish meal are extra moist and tasty thanks to the addition of a shredded carrot. Rice-shaped orzo pasta absorbs the flavors of the broth and cooks in just a few minutes. Adding the lemon juice at the end brightens the flavors.
Zucchini and Shrimp Stir Fry
Who doesn't like a good stir-fry? No need to order take out, we have you covered! This recipe is fast, simple, and jam-packed with flavor without all the fat and carbs of regular stir-fry's.
Braised Cabbage With Apples
This sweet and savory dish uses seasonal apples and cabbage for a budget-friendly side vegetable. Great paired with a simple meat entree such as Apple Mustard Pork Chops .
Cajun Grains
Author Jackie Newgent loves flexitarian recipes—dishes that can be made with meat or without. "This scrumptious whole-grain side is inspired by classic 'dirty' rice," she says. "Thank you, Louisiana! My version is made with a well-seasoned ground turkey mixture and beans. You can make a vegan version of this, too. Replace the ground turkey with 8 ounces finely chopped mushrooms of choice along with 1/4 teaspoon freshly ground black pepper—and use the vegetable broth, of course. If you wish, serve a larger portion as an entrée."
Broccoli Cheese Soup
A lower-calorie version of traditional broccoli cheddar soup, this recipe is still packed with flavor and a great way to fit in some more veggies.
Braised Pork Chops with Cranberry Walnut Chutney
Here’s a tasty and festive holiday entrée for the winter season! Find this recipe and more in The Diabetes Cookbook . To order dierctly from the American Diabetes Association, click here .
What’s in Season: Brussels Sprouts
Brussels sprouts grow on thick stalks covered in tiny sprouts and are a fall/winter vegetable that’s in season from August through March. You can buy them still on the stalk when they’re in peak season, or you can buy them loose. When choosing Brussels sprouts, look for small to medium-size sprouts that are all about the same size (for even cooking) and green in color (avoid bluish or grey hues). Avoid choosing the sprouts with any dark brown or grey spots. Uncooked Brussels sprouts will last for about a week stored in your refrigerator, while cooked sprouts last for two to three days. Brussel