sweet potato and honey dinner rolls.
Classic Pesto Place 4 cups loosely packed basil leaves, 1/2 cup grated Parmesan cheese, 2 garlic cloves, halved, 1/4 tsp. salt in a food processor; cover and pulse until chopped. Add 1/2 cup toasted pine nuts; cover and process until blended. While processing, gradually add 1/2 cup olive oil in a steady stream.
Grilled Lemon-Herb Halibut Quick Info: Servings Most Popular Diabetes-Friendly Nutritional Info (Per serving): Calories: 238, Saturated Fat: 1g, Sodium: 636mg, Dietary Fiber: 0g, Total Fat: 8g, Carbs: 3g, Cholesterol: 54mg, Protein: 36g Exchanges: Lean Meat: 5, Fat: 1.5 Recipe Source: More Diabetic Recipes Prep Time: 15 mins Cook Time: 8 mins Rest Time: 30 mins Total Time: 23 mins Ingredients 12 ounce(s) fish, halibut steaks, 2 steaks 2 tablespoon lemon juice 1 tablespoon oregano, fresh, or 1/2 teaspoon dried 2 teaspoon oil, olive 2 clove(s) garlic, minced 1 teaspoon lemon-pepper seasoning oregano, fresh lemon, wedges Recipe Tip: Marinate 30 to 90 minutes. Preparation 1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. For marinade, in a shallow dish, combine lemon juice, snipped or crushed oregano or thyme, oil, garlic, and lemon-pepper seasoning. Add fish; turn to coat with marinade. Cover and marinate in refrigerator for at least 30 minutes or up to 1 1/2 hours, turning fish steaks occasionally. 2. Drain fish, reserving marinade. Place fish on the greased unheated rack of a broiler pan. Broil 4 inches from the heat for 8 to 12 minutes or until fish flakes easily when tested with a fork, turning once and brushing once with reserved marinade halfway through broiling. Discard any remaining marinade. If desired, garnish with fresh oregano or thyme leaves. If desired, serve with lemon wedges.
Mini Caprese Salad Bites Makes 50 bites (enough for up to 20 people) Printable Recipe Ingredients 1/4 cup olive oil 1/8 cup balsamic vinegar Coarse salt Freshly ground pepper 24 oz. cherry tomatoes, rinsed and pat dry Fresh basil, about 20 leaves 16 oz. mozzarella ciliegine (small mozzarella balls), marinated in oil or resting in water 50 toothpicks, cocktail forks or small bamboo skewers Directions In a small bowl, combine olive oil, balsamic vinegar, and a generous pinch of coarse salt and freshly ground pepper. Whisk together and set aside. Arrange ingredients and a platter for serving. Assemble the bites on a toothpick by starting with one basil leaf, then one cherry tomato, one mozzarella ball, and another basil leaf. Place on the platter and repeat process until no more ingredients remain. Drizzle bites with the olive oil mixture and sprinkle with additional salt and pepper, to taste. To transport, cover tightly with plastic wrap and keep away from sun and heat. Can be made up to 1 day in advance; keep refrigerated. Enjoy!
Tomato, Squash, and Feta Gratin
Spinach and Artichoke Stuffed Portabellos Ingredients: 3 tbsp. olive oil, divided 3 cloves garlic, minced, divided 4-5 medium-large portabello mushrooms, wiped clean and stems removed Kosher salt Freshly ground black pepper 4 oz. cream cheese, at room temperature (reduced fat is fine) 3 tbsp. mayonnaise (reduced fat is fine) 1½ tsp. minced fresh thyme leaves, divided 9-10 oz. frozen chopped spinach, thawed and squeezed dry 9 oz. frozen artichokes, thawed, patted dry and coarsely chopped ½ cup coarse breadcrumbs 1/3 cup finely grated Parmesan cheese Directions: Preheat the oven to 450˚ F. In a small bowl combine 2 tablespoons of the olive oil with two thirds of the minced garlic. Scrape the gills from the inside of the mushroom caps. Set the mushroom caps on a baking pan, gill side up, and brush lightly with the garlic-oil mixture. Season with salt and pepper. Bake for 10 minutes. Meanwhile, mix the filling. Combine the cream cheese, mayonnaise, remaining garlic, ½ teaspoon of the thyme, and the spinach in a medium bowl. Stir together until evenly blended. Gently stir in the artichokes. Season the mixture with salt and pepper to taste. Spoon the filling mixture over the roasted mushroom caps. In another small bowl, combine the remaining 1 tablespoon of olive oil with the breadcrumbs, Parmesan, and remaining 1 teaspoon of thyme. Stir with a fork to blend. Sprinkle the breadcrumb mixture over the top of the filling mixture on each mushroom. Bake for 10 more minutes or until golden and warmed through. Serve immediately.
Black Bean Salad with Corn, Red Peppers, Avocado & Lime-Cilantro Vinaigrette Printable Recipe Serves 6 - 8 Ingredients 2 15-ounce can black beans, rinsed and drained 3 ears fresh corn, cooked, cooled and kernels cut off the cob 2 red bell peppers, diced 2 cloves garlic, minced 2 tablespoons minced shallots (you'll need one medium shallot) 2 teaspoons salt ¼ teaspoon cayenne pepper 2 tablespoons sugar 9 tablespoons extra virgin olive oil (I like Colavita) 6 tablespoons fresh lime juice 1 teaspoon lime zest (be sure to zest limes before juicing them) ½ cup chopped cilantro, plus more to garnish 2 Hass avocados, diced Directions Combine all ingredients except avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a few springs of freshly chopped cilantro if desired. Serve at room temperature.
warm tortellini and cheery tomato salad easy dressing/quick