One of the most challenging pet peeves for those living with diabetes is finding healthy yet TASTY dinner options. It’s a balancing act – watching your blood sugar levels while stuffing your face with the most appetizingly satisfying dishes.
But, say no more. Here are a couple of recipes for tonight’s dinner for two, courtesy of diabeticlivingonline.com, keeping your diabetes in mind.
You’ll need:
3 tablespoons of rice vinegar
1 tablespoon of reduced-sodium soy sauce
1 teaspoon of packed brown sugar
1 teaspoon of grated fresh ginger
8 ounces of skinless boneless chicken breast halves
1/2 of a medium peach pitted and chopped
2 tablespoons of chopped red sweet pepper
2 teaspoons of finely chopped red onion
2 teaspoons of snipped fresh cilantro
1/2 teaspoon of lime juice
1/4 teaspoon of finely chopped and seeded jalapeno chile pepper
The good part:
Using a resealable plastic bag inside a deep bowl, combine the rice vinegar, soy sauce, brown sugar and ginger. Add in your chicken strips, seal the bag and shake it up to coat the chicken. Place the coated chicken in the refrigerator for 2 to 4 hours.
Once marinated, drain the chicken of the marinade stock and thread it onto 10-inch-long skewers. If using a charcoal grill, place chicken on the grill for 5 to 7 minutes until the chicken is no longer pink. Make sure to turn it occasionally. On a gas grill, preheat the grill and reduce to medium heat before placing skewers on the rack and covering.
As for the salsa, in a small bowl, combine peach, sweet pepper, onion, cilantro, lime juice and jalapeno pepper.
Dip your chicken skewers into the salsa and enjoy!
You’ll need:
Four, 2-ounce fresh pieces of tilapia or flounder fillets
Nonstick cooking spray
1/4 cup of crushed cornflakes
2 tablespoons of grated Parmesan cheese
2 teaspoons of melted butter
1/2 teaspoon of finely shredded lemon peel
1/8 cup of group black pepper and lemon wedges
The good part:
While your oven is preheating at 450 degrees, rinse your thawed-out fish and pat it dry with paper towels. Lightly coat a shallow baking pan with nonstick cooking spray, roll up the fish fillets and place them in the baking pan.
Meanwhile, in a small bowl, combine the cornflakes, Parmesan cheese, melted butter lemon peel and pepper. Sprinkle this mixture on the fish using your fingers.
Bake the fish for 6 to 8 minutes or until the fish begins to flake.
Serve it up and enjoy!
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