Recipe by Diabetic Living Magazine Serving size: 1 cup 6 ounces dried multigrain spaghetti 1 16-ounce package frozen sugar snap stir-fry vegetable blend 3 tablespoons creamy peanut butter 1 tablespoon sugar 2 tablespoons reduced-sodium soy sauce 2 tablespoons water 1 tablespoon vegetable oil 2 cloves garlic, minced ¼ teaspoon crushed
Tagged as: garlic
Stuffed Peppers
Developed by EatingWell.com Servings: 4 4 large green bell peppers 1½ teaspoons canola oil 1 medium onion, chopped 1 clove garlic, minced 1 pound ground turkey 1½ cups cooked brown rice 1 8-ounce can tomato sauce, (1 cup), divided 1 tablespoon chopped fresh parsley 1 teaspoon salt, (optional)
Sweet Potato & Turnip Mash with Sage Butter
Recipe by Raghavan Iyer of EatingWell.com Servings: 6 Serving size: ½ cup 1 pound sweet potatoes, peeled and diced 8 ounces turnips (about 2 medium), peeled and diced 3 large cloves garlic 30 fresh sage leaves, divided (12 left whole, the rest cut into strips) 2 tablespoons butter
Sautéed Spinach and Leeks
Recipe by Kathryn of FamilyFoodOnTheTable.com Servings: 3-4 1 teaspoon extra-virgin olive oil 1 medium leek, cleaned, trimmed and sliced 2 cloves garlic, minced 1 8 oz. bag fresh spinach or baby spinach Salt and pepper, to taste Grated Parmesan cheese (optional) Cooking instructions: Heat olive oil in
“The Fringe Chef’s” Ratatouille
Developed by Chef Kyle Shadix, MS, RD Servings: 4 Serving Size: 1 cup 1⁄2 lb eggplant, cut into 1⁄2-inch cubes 2 cups onion, thinly sliced 6 T olive oil, divided 1⁄2 lb zucchini, trimmed, cut into 1⁄2-inch cubes 1 red bell pepper, thinly sliced into strips 1 yellow bell pepper,