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Tag: dinner

  • Dijon Salmon

    Dijon Salmon

    How to Make Dijon Salmon

    You can use frozen salmon filets for this Salmon Dijon recipe, but be sure they are completely thawed before using. The best way to thaw the fish is in the refrigerator overnight, so plan ahead.

    Find this recipe and more in The Diabetes Cookbook. To order dierctly from the American Diabetes Association, click here.


    10 min prep time


    4servings


    1 salmon fillet

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 375 degrees.
    2. Toast the whole wheat bread and then place the toast and chopped parsley in a food processor and pulse to make bread crumbs. Do not over mix.
    3. In a medium bowl, whisk together olive oil, Dijon mustard, garlic, onion and Splenda Brown Sugar Blend.
    4. Season each side of the four salmon filets with salt (optional) and pepper.
    5. Coat a baking sheet with cooking spray. Place salmon filets on baking sheet and divide the Dijon mixture evenly among each filet. Sprinkle the top of each filet evenly with whole wheat breadcrumbs.
    6. Bake the filets for 15 minutes or until salmon is tender and flakes with a fork.
    French
    Seafood
    Foodie
    Dinner
    Main Dish
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    Nutrition facts

    4 Servings



    • Serving Size

      1 salmon fillet


    • Amount per serving



      Calories





      300

    • % Daily value*

    • Total Fat
      16g

      21%

      • Saturated Fat
        2.9g

        15%

    • Cholesterol
      60mg

      20%

    • Sodium
      490mg

      21%

    • Total Carbohydrate
      14g

      5%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        4g

    • Protein
      25g

    • Potassium
      500mg
      11%

    Ingredients

    whole wheat bread (2 grams of fiber or more per slice)
    2 slice

    parsley (chopped)
    1/4 cup

    olive oil
    2 tbsp

    Dijon Mustard
    1/4 cup

    garlic (minced or grated)
    2 clove

    onion(s) (minced)
    1/4 cup

    low-calorie brown sugar substitute
    1 tbsp

    salmon filets (4-ounce each, skinless)
    4

    salt (optional)
    1/2 tsp

    black pepper
    1/4 tsp

    nonstick cooking spray
    1

  • Curried Quinoa With Butternut Squash And Chickpeas

    Curried Quinoa With Butternut Squash And Chickpeas

    How to Make Curried Quinoa With Butternut Squash And Chickpeas

    Curry powder, chickpeas, and squash are a classic combination in Indian cuisine. In this recipe, to liven up the curry flavor and add some welcome texture to the mix, I’ve also added fresh ginger, red wine vinegar, lime zest, and cilantro, along with nutty quinoa and crunchy pumpkin seeds. This dish is best made in the fall when mounds of butternut squash are available at the farmers’ market but if you crave this spicy salad during the warmer months, feel free to use frozen (and thawed) squash instead.


    15 min prep time


    30 min cook time


    10servings


    1/2 cup

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    Step-By-Step Instructions:

    1. Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
    2. In a medium bowl, mix the squash with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Toss to evenly coat. Spread squash onto the prepared baking sheet. Bake for about 15 minutes, stir, then bake for an additional 15 minutes, or until tender. Remove baking sheet from the oven and set aside.
    3. While squash is in the oven, combine the quinoa, water, curry powder, cumin, ginger, and mustard powder in a medium saucepan over medium-high heat. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer until the liquid is absorbed, about 12–15 minutes. Do not stir once covered.
    4. In a large bowl, combine cooked quinoa, roasted squash, the remaining 1 tablespoon olive oil, chickpeas, red wine vinegar, lime zest, pumpkin seeds, and cilantro. Season with the remaining salt and pepper. Serve warm or at room temperature.
    Indian
    Dinner
    Sides
    Vegetarian
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    Nutrition facts

    10 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        0.8g

        4%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      160mg

      7%

    • Total Carbohydrate
      22g

      8%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        3g

    • Protein
      6g

    • Potassium
      285mg
      6%

    Ingredients

    small butternut squash (peeled, seeded, and cubed (2–3 cups))
    1

    Extra Virgin Olive Oil (divided)
    2 tbsp

    fine sea salt (divided)
    1/2 tsp

    freshly ground black pepper (divided)
    1/4 tsp

    uncooked quinoa
    1 cup

    water
    2 1/4 cup

    curry powder
    1 1/2

    ground cumin
    1 1/2

    fresh ginger (grated)
    2

    mustard powder
    1 tsp

    chickpeas (garbanzo beans) (rinsed and drained)
    1

    red wine vinegar
    2 tbsp

    lime zest (freshly grated)
    1 tsp

    pumpkin seeds
    1/4 cup

    fresh cilantro (chopped)
    1/4 cup

  • Slow Cooker Gluten Free Spinach Lasagna

    Slow Cooker Gluten Free Spinach Lasagna

    How to Make Slow Cooker Gluten Free Spinach Lasagna

    This recipe is quick, delicious and makes a convenient meal the whole family will enjoy. This is a must try!


    10 min prep time


    12servings


    1 piece (1/12 of recipe)

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    Step-By-Step Instructions:

    1. Spray a slow cooker with cooking spray.

    2. In a medium bowl, mix together ricotta cheese, Parmesan cheese, 1/4 cup mozzarella cheese, and spinach.

    3. Spread 1 cup pasta sauce on bottom of slow cooker. Arrange 3 noodles side by side on top of sauce, break noodles apart to fit, if needed.

    4. Spread about 1/3 cup of ricotta-spinach mixture on top of noodles. Repeat layering with pasta sauce, noodles and ricotta spinach mixture 2 more times. Top with remaining pasta sauce and canned tomato sauce. Sprinkle top with 1 cup mozzarella cheese.

    5. Place cover on slow cooker. Cook on low setting for 2–3 hours or until done (cooking times vary based on slow cooker).

    6. *This recipe was tested with gluten-free lasagna noodles, but whole-wheat lasagna noodles could be used.

    Italian
    Slow Cooker
    Vegetarian
    Main Dish
    Holidays & Entertaining
    Gluten-Free
    Dinner
    Lunch
    Quick & Easy
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    Nutrition facts

    12 Servings



    • Serving Size

      1 piece (1/12 of recipe)


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      15mg

      5%

    • Sodium
      330mg

      14%

    • Total Carbohydrate
      21g

      8%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        6g
      • Added Sugars
        1g

        2%

    • Protein
      8g

    • Potassium
      310mg
      7%

    Ingredients

    lasagna noodles (gluten-free)
    9 whole

    jarred pasta tomato sauce (lower sodium)
    24 1/2 oz

    frozen spinach (10-ounce, chopped, thawed and drained)
    1 package

    part skim mozzarella cheese (shredded, divided)
    1 cup

    low-fat ricotta cheese
    1 cup

    nonstick cooking spray
    1 whole

    Parmesan cheese (freshly grated)
    1/4 cup

    tomato sauce (1 8-ounce can, no-salt added)
    8 oz

  • Crock Pot Moo Shu Chicken

    Crock Pot Moo Shu Chicken

    How to Make Crock Pot Moo Shu Chicken

    Here’s a super simple crock pot recipe that cooks while you’re out and ready for you when it’s dinner time!


    10 min prep time


    6 hr cook time


    4servings


    1 lettuce cup

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    Step-By-Step Instructions:

    1. Layer the slaw mix and carrots in the bottom of crockpot. Top with the chicken.
    2. In a small bowl, mix the hoisin sauce, water, garlic, soy sauce, and cornstarch. Pour over the chicken mixture and set the crockpot to high for 4-6 hours.
    3. Serve 1 1/2 cups of the mixture in each lettuce leaf.
    Veggie Rich
    Fiber Focused
    Asian
    Slow Cooker
    Budget Friendly
    Dinner
    Main Dish
    Foodie
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    Nutrition facts

    4 Servings



    • Serving Size

      1 lettuce cup


    • Amount per serving



      Calories





      210

    • % Daily value*

    • Total Fat
      2.5g

      3%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      65mg

      22%

    • Sodium
      380mg

      17%

    • Total Carbohydrate
      18g

      7%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        8g

    • Protein
      29g

    • Potassium
      750mg
      16%

    Ingredients

    broccoli slaw
    12 oz

    carrots (shredded)
    3

    boneless, skinless chicken breasts (thinly sliced )
    1 lbs

    hoisin sauce
    3 tbsp

    water
    1/4 cup

    garlic (minced)
    3 clove

    lower sodium soy sauce
    1 tsp

    Cornstarch
    1 tbsp

    bibb or boston lettuce
    4 leaves

  • Crock Pot Chicken Cacciatore

    Crock Pot Chicken Cacciatore

    How to Make Crock Pot Chicken Cacciatore

    This is an easy recipe for classic chicken cacciatore. It’s perfect for the quick cook looking for a tasty budget-friendly option.


    15 min prep time


    6servings


    1 chicken thigh + 1 cup sauce

    Print Recipe >

    Step-By-Step Instructions:

    1. Place all the ingredients in a crock pot.
    2. Cook on high for 4 hours.
    3. Serve the chicken over whole wheat rotini pasta if desired.
    Italian
    Budget Friendly
    Dinner
    Slow Cooker
    Main Dish
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    Nutrition facts

    6 Servings



    • Serving Size

      1 chicken thigh + 1 cup sauce


    • Amount per serving



      Calories





      170

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1.3g

        7%

    • Cholesterol
      70mg

      23%

    • Sodium
      200mg

      9%

    • Total Carbohydrate
      18g

      7%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        10g

    • Protein
      16g

    • Potassium
      935mg
      20%

    Ingredients

    onion(s) (sliced)
    1

    green bell pepper (seeded and sliced)
    1

    tomato paste (6-ounce, no salt added)
    2 can

    tomato(es) (14.5-ounce, diced)
    1 can

    garlic (minced)
    3 clove

    Italian seasoning
    1 tbsp

    medium chicken thighs (skins removed)
    6

  • Crisp Pecan Tilapia

    Crisp Pecan Tilapia

    How to Make Crisp Pecan Tilapia

    This light tender tilapia dish with has a nice crunch to it and makes a great entrée for V-Day or any other day of the month!


    10 min prep time


    2servings


    3 ounces

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the broiler. Lightly spray an 11x7x2-inch baking pan with cooking spray.
    2. In a shallow dish, stir together the cornmeal, panko, cornstarch, and lemon pepper. Add the fish, turning to coat, shaking off any excess. Transfer to the baking pan. Lightly spray both sides of the fish with cooking spray.
    3. Broil for 3-4 minutes on each side, or until the fish flakes easily when tested with a fork. Transfer to plates. Drizzle with the lemon juice. Sprinkle with the pecans and parsley.
    Low Sodium
    Low Carb
    Seafood
    Quick & Easy
    Dinner
    Lunch
    Cooking for 1 or 2
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    Nutrition facts

    2 Servings



    • Serving Size

      3 ounces


    • Amount per serving



      Calories





      190

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        1.5g

        8%

    • Cholesterol
      75mg

      25%

    • Sodium
      35mg

      2%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        1g

        4%

    • Protein
      24g

    Ingredients

    yellow cornmeal
    2 tbsp

    panko or plain dried bread crumbs
    2 tbsp

    Cornstarch
    1 tsp

    lemon pepper (salt-free)
    1/2 tsp

    tilapia (about 4-ounces each, rinsed and patted dry)
    2

    fresh lemon juice
    2 tsp

    pecans (coarsely chopped, dry-roasted)
    2 tbsp

    fresh Italian (flat-leaf) parsley (snipped)
    1 tbsp

  • Creole Chicken And Peppers

    Creole Chicken And Peppers

    How to Make Creole Chicken And Peppers


    5 min prep time


    50 min cook time


    4servings


    1 chicken thigh, 1/2 cup pepper mixture, and 1/2 cup rice

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    Step-By-Step Instructions:

    1. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Brown the chicken on one side, about 5 minutes. Turn and top with the remaining ingredients, except the rice. Bring to a boil, reduce heat to medium- low, cover, and cook 40 minutes or until done.
    2. Five minutes before serving, prepare rice according to package directions. Serve chicken mixture over rice.
    French
    Dinner
    Main Dish
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1 chicken thigh, 1/2 cup pepper mixture, and 1/2 cup rice


    • Amount per serving



      Calories





      300

    • % Daily value*

    • Total Fat
      13g

      17%

      • Saturated Fat
        2.7g

        14%
      • Trans Fats
        0g

    • Cholesterol
      70mg

      23%

    • Sodium
      475mg

      21%

    • Total Carbohydrate
      25g

      9%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        3g

    • Protein
      23g

    • Potassium
      435mg
      9%

    Ingredients

    Extra Virgin Olive Oil (divided use)
    1 tbsp

    chicken thighs (bone-in, skinned)
    4

    frozen pepper stir-fry
    1/2 (14-oz) package

    celery (sliced)
    1 cup

    bay leaves (dried)
    1

    thyme leaves (dried)
    1/2 tsp

    picante sauce
    3/4 cup

    instant brown rice
    1 (8.8 oz) package (2 cups cooked)

  • Creamy White Bean Soup with Basil and Olive Oil

    Creamy White Bean Soup with Basil and Olive Oil

    How to Make Creamy White Bean Soup with Basil and Olive Oil

    White bean soup is a Tuscan classic. White beans are a great source of fiber. Use jarred white beans if available—they are superior to canned.


    6servings


    1/6 recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat oil in a large skillet saucepot over medium heat. Sauté the onion and garlic for 1 minute, stirring often.
    2. Add the tomato, oregano and crushed chili flakes. Continue to sauté for another minute. Add the beans and broth. Bring to a boil, lower to a simmer and cook uncovered for 35 minutes until smooth and creamy.
    3. Add the basil and lemon juice, season to taste with salt.
    Fiber Focused
    Comfort Food
    Italian
    Dinner
    Sides
    Vegetarian
    Lunch
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    Nutrition facts

    6 Servings



    • Serving Size

      1/6 recipe


    • Amount per serving



      Calories





      115

    • % Daily value*

    • Total Fat
      2.5g

      3%

      • Saturated Fat
        0.4g

        2%

    • Cholesterol
      0mg

      0%

    • Sodium
      200mg

      9%

    • Total Carbohydrate
      18g

      7%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        4g

    • Protein
      5g

    • Potassium
      425mg
      9%

    Ingredients

    Extra Virgin Olive Oil
    1 tbsp

    medium onion (chopped)
    1/2

    garlic (minced)
    2 clove

    ripe tomato (chopped)
    1

    dried oregano (dried)
    2 tsp

    crushed red pepper flakes
    1 pinch

    cannellini beans (20-ounce jar, drained and rinsed)
    1

    low sodium vegetable broth (low-sodium)
    4 cup

    fresh basil leaves (minced)
    6

    Juice of 1 fresh lemon
    1

    Sea salt, to taste
    1

  • Creamy Cheesy Cauliflower

    Creamy Cheesy Cauliflower

    How to Make Creamy Cheesy Cauliflower

    Cauliflower like you’ve never had it before! This recipe makes a great Thanksgiving Day side dish. It’s better for you than those cheesy potatoes or traditional green bean casserole – with just as much flavor!


    25 min prep time


    25 min cook time


    16servings


    1/3 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Add 4 quarts of water to a 6-quart saucepan. Bring the water to a boil. Add the cauliflower, and cook for about 10 to 12 minutes or until tender. Drain. Set aside.
    2. In a large skillet, melt the butter over medium-high heat. Add the onions and garlic, and sauté for 6 to 7 minutes until soft, making sure the onions and garlic do not turn brown. Combine the flour and milk, and whisk until very smooth. Add to the onions and garlic, bring to a simmer, and cook for 2 minutes. Season with salt and pepper. Whisk in the cheese, and fold in the cauliflower. Garnish with parsley.
    Comfort Food
    Kid Friendly
    Dinner
    Holidays & Entertaining
    Sides
    Vegetarian
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    Nutrition facts

    16 Servings



    • Serving Size

      1/3 cup


    • Amount per serving



      Calories





      90

    • % Daily value*

    • Total Fat
      2.5g

      3%

      • Saturated Fat
        1.4g

        7%

    • Cholesterol
      10mg

      3%

    • Sodium
      80mg

      3%

    • Total Carbohydrate
      12g

      4%

      • Dietary Fiber
        2g

        7%

    • Protein
      6g

    Ingredients

    cauliflower florets (coarsely chopped, about 2 heads)
    10 cup

    butter
    2 tsp

    large onions (chopped)
    2

    garlic (minced)
    3 clove

    all-purpose flour
    1/2 cup

    1% milk
    3 1/2 cup

    salt and pepper to taste
    1

    Parmesan cheese (freshly grated)
    3/4 cup

    parsley (finely minced)
    3 tbsp

  • Cranberry Pork Roast over Noodles

    Cranberry Pork Roast over Noodles

    How to Make Cranberry Pork Roast over Noodles

    This super-easy, tender roast cooks during the day in your slow-cooker. All you need is 5 minutes in the morning to load up the crock pot, and then 20 minutes in the evening to cook up the pasta and veggies that go with it!


    5 min (a.m.) and 25 min (p.m) prep time


    8servings


    3 ounces of pork + 1/2 cup noodles + 2 Tbsps. of gravy + 1 cup broccoli & carrots

    Print Recipe >

    Step-By-Step Instructions:

    1. 8 hours before serving, place pork tenderloin in slow cooker
    2. In a medium bowl, mix together cranberry sauce, orange juice, dry mustard, and ground cloves (mashing cranberry sauce).
    3. Pour over roast and cook on LOW for 8 hours, or on HIGH for 4 hours.
    4. 20 minutes before serving, put a large pot of water on to boil.
    5. Add noodles to boiling water, set timer for 10 minutes or according to package directions.
    6. Place broccoli, baby carrots, and 1 Tbsp. of water in microwave-safe dish, cover, and cook on HIGH for 7 minutes.
    7. Drain 2 cups of juice from roast. Skim off any fat (if there is any, pork tenderloin is so lean). Add water if necessary, to make 2 cups. Pour into small saucepan and bring to a boil over medium heat.
    8. In a small cup, mix together cornstarch and 2 Tbsps. of water and pour into boiling juice while whisking. Cook 1 minute until thick and bubbly.
    9. Drain noodles and serve sauce over the sliced pork and noodles, with vegetables on the side.
    Fiber Focused
    Dinner
    Holidays & Entertaining
    Main Dish
    Slow Cooker
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    Nutrition facts

    8 Servings



    • Serving Size

      3 ounces of pork + 1/2 cup noodles + 2 Tbsps. of gravy + 1 cup broccoli & carrots


    • Amount per serving



      Calories





      406

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        2g

        10%

    • Cholesterol
      75mg

      25%

    • Sodium
      150mg

      7%

    • Total Carbohydrate
      56g

      20%

      • Dietary Fiber
        8g

        29%

    • Protein
      30g

    Ingredients

    pork tenderloin (frozen (on long roast or cut into 8 thick slices))
    2 lbs

    jellied cranberry sauce (16 ounces)
    1 can

    orange juice
    1/2 cup

    mustard powder
    1 tsp

    ground cloves
    1/4 tsp

    whole wheat egg noodles (8 ounce, dry)
    1 package

    head broccoli ((2 or 3 stalks) cut into florets)
    1

    baby carrots (one pound)
    1 package

    water
    1 tbsp

    Cornstarch
    2 tbsp

    water
    2 tbsp