Daytime Recipes The Smart Shoppers Diabetes Cookbook
SALAD BAR GAZPACHO SALAD
Servings: 5 Serving Size: 1 cup Prep Time: 10 minutes
One of my favorite soups of all time is cool gazpacho. I just love the fresh flavors and thought, "Why not reach beyond gazpacho as a soup and turn it into a salad!" With all ready-cut veggies from the salad bar, all the labor is done!
2 cups chickpeas, red kidney beans, or black beans from salad bar or canned, drained and rinsed 1 1/2 cups diced tomatoes 2/3 cup corn 2/3 cup diced cucumber 3 tablespoons diced red onion 2 tablespoons minced cilantro 1/4 cup low-sodium tomato juice 2 tablespoons fresh lime juice 1 tablespoon olive oil 1/2 teaspoon mild or hot chili powder 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 5 cups mixed greens
1. Combine the beans, tomato, corn, cucumber, red onion, and cilantro. 2. In a small bowl, whisk together the tomato juice, lime juice, olive oil, chili powder, salt, and pepper. Pour over the salad and mix gently. Serve over mixed greens. ------------------------------------------------------
CHICKEN IN BLUEBERRY SAUCE Servings: 4 Serving Size: 4 ounce chicken breast Prep Time: 5 minutes Cook Time: 25 minutes
Get your dessert in your main dish! Frozen blueberries are for so much more than eating out of hand or adding to the usual smoothie. Making this jewel-colored sauce dotted with wild blueberries elevates chicken to definite new heights.
4 4-ounce chicken breasts fresh or frozen, thawed and patted dry 1/2 teaspoon Kosher salt 1/4 teaspoon freshly ground black pepper 1 tablespoon olive oil 1/2 cup no-sugar-added apricot preserves 2 tablespoons Dijon mustard 1/3 cup cider vinegar 3/4 cup frozen wild blueberries, thawed and drained
1. Sprinkle the chicken with salt and pepper. Heat the oil in a large skillet over medium-high heat. 2. Sear the chicken on both sides for about 5-6 minutes per side. Combine the preserves and mustard and pour over the chicken. Cover the chicken and simmer on low heat for about 10-15 minutes. 3. Remove the chicken with a slotted spoon and keep warm. Add the vinegar to the pan and bring to a boil. Lower the heat and simmer for 3-4 minutes until the sauce is reduced by one third. Add in the blueberries. Taste and correct for seasoning. Serve the sauce over the chicken.