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
Peas
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