From The American Institute for Cancer Research AICR
Yield: 4 servings
4 4-oz skinless fish fillets, e.g. halibut
2 garlic cloves, minced
1 tsp lemon juice
2 medium zucchini, trimmed, sliced thin
1/2 red onion, cut into very thin slivers
1 strip (about 1/2 inch wide) orange peel
1/4 cup chopped fresh basil
Salt and freshly ground black pepper
2 tsp extra virgin olive oil
Preheat oven to 450 degrees.
Yield: 4-6 servings
From: Fix-It and Forget-It Diabetic Cookbook
4 potatoes, unpeeled, quartered
2 lb chicken pieces, trimmed of skin and fat
2 large onions, quartered
1 whole bulb garlic, minced
3 tsp dried oregano
3/4 tsp salt
1/2 tsp pepper
1 Tbsp olive oil
Place potatoes in bottom of slow cooker. Add chicken,
onions, and garlic. Sprinkle with seasonings. Top with
oil. Cover. Cook on HIGH 5-6 hours, or on LOW 9-10 hours.
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Serve this salsa with fresh chicken or fish to add a Southwestern
flavor.
Number of Servings: 6
Serving Size: 1/2 cup
2 cups corn kernels
1/4 cup diced ripe avocado
1/2 cup minced red onion
2 Tbsp minced tomato
2 Tbsp jalapeno peppers
2 Tbsp lime Juice
2 tsp sugar
1 Tbsp red wine vinegar
From The American Institute for Cancer Research AICR
No Butter Needed
Summer is not over yet, so fire up the grill for a summertime favorite.
Corn is a good source of lutein, a cancer-protective phytochemical is
at its peak right now. It is a great time to try this interesting new
recipe, in which cumin and lime add an amazing zing. You may never ask
for butter again. Really. No butter, just plenty of flavor. Roast a
few extra ears, so you can cut the kernels off the cob and add them
to salads, salsas, or soups.
1 Tbsp fresh lime juice
1 tsp ground cumin
1/2 tsp salt
1/4 tsp freshly ground black pepper
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From The American Institute for Cancer Research AICR
Refreshing Soup
Refreshing onwarm days, gazpacho deliciously combines an abundance
of fresh produce. This classic Spanish soup is one of the fastest
soups you can make, and you do not have to heat up the kitchen to
make it. This version produces an authentic result with little
effort and lots of nutrition. Gazpacho is excellent as a first
course or as a mid-afternoon refresher. The taste is so lively that
it will have you dancing the flamenco.
2 cups tomato juice, preferably reduced-sodium
1-2 garlic cloves, chopped
2 tsp olive oil
2 Tbsp bread crumbs
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This unusual chutney is sweet but not overly so, and is delightful
with pork, poultry, or cottage cheese.
Number of Servings: 20
3 cups fresh blueberries
1/2 cup chopped onion
1/2 cup sugar
1/3 cup cider vinegar
3 Tbsp golden raisins
2 tsp chopped peeled gingeroot
1 tsp ground cinnamon
1/2 tsp mustard seeds
1/4 tsp ground cloves
1/8 tsp cayenne pepper
(more…)
From The American Institute for Cancer Research AICR
Yield: 18 Tbsp
3 green tea bags
1 cup reduced-fat cream cheese
or ricotta cheese (at room temperature)
2 Tbsp finely-minced fresh chives or basil leaves
Place tea bags in a heat-proof glass or ceramic container that
holds more than 1 cup. Bring 1 cup of water to just below the
boiling point, remove from heat immediately and pour over tea
bags. (Water that has come to a boil should first be cooled about
1 minute before using.) Allow the tea to steep 3 to 5 minutes.
Remove tea bags, squeeze out liquid and discard. Cool tea to
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Yield: 1/2 cup
From: The Diabetes Snack Munch Nibble Nosh Book
3-1/2 cups (3/4 lb) fresh green beans, trimmed and snapped
2 Tbsp chopped chives or thinly sliced green onion tops
2 Tbsp fat-free, low-sodium or regular chicken broth or bouillon
1 Tbsp catsup
1 Tbsp balsamic vinegar
2 tsp olive oil
1 tsp Dijon-style mustard
1/4 tspn salt, or to taste (optional)
2-3 drops hot pepper sauce
In a large saucepan, cook the beans in boiling water for
10 to 15 minutes until tender-crisp. Drain well in a colander.
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Yield: 8 servings
From: The Diabetes Snack Munch Nibble Nosh Book
1/3 cup chopped ripe tomato
2 Tbsp chopped chives or sliced green onion tops
1 Tbsp grated Parmesan cheese
1 tsp olive oil
Dash salt, or to taste (optional)
2 drops hot pepper sauce (optional)
1 (14 oz) can whole artichoke hearts, well drained
In a small bowl, mix together the tomato, chives,
Parmesan cheese, oil, and salt (if desired).
Remove coarse outer leaves from the artichokes. Cut a small
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Yield: 12 servings
From: The Diabetes Snack Munch Nibble Nosh Book
1 cup dried brown lentils, washed and sorted
1 small onion, chopped
1 garlic clove, minced
1 celery stalk, minced
2 tsp lemon juice
1 tsp cumin
1/2 tsp salt, or to taste (optional)
1/8 tsp black pepper
In a large saucepan, combine the lentils and 3 cups water.
Cover and bring to a boil. Reduce the heat, and simmer 18 to 20
minutes or until the lentils are tender-crisp. Drain in a colander.
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