Recipe by Carolyn Casner of EatingWell.com Servings: 4 Serving size: 1 ½ cup 1 medium sweet potato, peeled if desired, cut into 1-inch chunks 3 tablespoons extra-virgin olive oil, divided ½ teaspoon salt, divided ½ teaspoon ground pepper, divided 2 tablespoons tahini 2 tablespoons water 1 tablespoon lemon
Recipes
Creamy Potato Salad
Developed by Marisa Moore, MBA, RDN, LD Servings: 12 Serving Size: ½ cup 1 tablespoon salt 2 large white potatoes 2 medium carrots, peeled and snapped in half 1 cup sweet peas 2 strips bacon, cooked 3 large hard-boiled eggs, peeled ½ cup diced sweet onion ½ cup
Sesame Sugar Snap Peas
Recipe by Diabetic Living Magazine Serving size: 1 cup 4 teaspoons reduced-sodium soy sauce 3 teaspoons toasted sesame oil, divided 2 cloves garlic, minced 1 teaspoon minced fresh ginger 16 ounces fresh sugar snap peas (4 cups), trimmed 1 cup shredded carrot Sesame seeds for garnish Cooking instructions: Whisk soy
Peanut Noodles with Chicken and Vegetables
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
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)