Recipe by Katie Webster of EatingWell.com Serving size: 1 chicken kebab + one vegetable kebab 1 large clove garlic, grated 2 tablespoons red-wine vinegar 1 tablespoon fajita seasoning or Mexican seasoning 2 teaspoons extra-virgin olive oil ½ teaspoon salt 12 ounces boneless, skinless chicken breast, cut into large
Tagged as: garlic
Rustic Parsley & Orzo Soup with Walnuts
Recipe by Anna Thomas of EatingWell.com Servings: 6 Serving size: 1 ¾ cup 1¼ cups whole-wheat orzo (8 ounces) 1 teaspoon plus 2 tablespoons extra-virgin olive oil, divided, plus more for garnish 1 large yellow onion, chopped ½ teaspoon salt, divided, plus a pinch 10 cups gently packed
Vegan Buddha Bowl
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
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