Diabetes Friendly Recipes
Cilantro Lime Fish Tacos
Who doesn't like a good taco? How about a healthier version by using fish as an alternative filler? That's right! Top with your favorite toppings and make this your go-to dinner during those busy nights when time isn't on your side. Ready to enjoy from start to finish in just 15 mins!
Equipment
- Saladmaster 10" Deep Skillet with Utility Rack Limited Edition
- Saladmaster Complete Gourmet Collection
- Saladmaster Food Processor
Ingredients
- 1 lb fish fillets (flounder, tilapia etc.) rinse and pat dried
- 1 Onion Processed, use Cone #2
- 4 Garlic Cloves Minced
- 2 Jalapeno peppers Chopped
- 2 Cups Tomatoes Diced
- 1/4 Cup Fresh cilantro, Chopped
- 2 Limes Juiced
- 2 Limes Juiced
- 8 Corn Tortillas White or Yellow
- 1 Avocado Sliced
- 1 Cup Cabbage Shredded, use Cone #3
- Cilantro Garnish
- Lime Wedges Garnish
- Salsa Garnish
Instructions
- Preheat skillet over medium heat. When several drops of water sprinkled in skillet skitter and dissipate, approximately 7 – 9 minutes, add the onion and garlic, jalapeno, cilantro, tomatoes and lime juice.
- Insert Utility Rack over the vegetables.
- Season fish fillet with salt and pepper, add to the Utility Rack and cover.
- Cook for approximately 7-10 mins until fish begins to flake.
- Remove fish and add to the skillet. Mix well to combine the flavors with the fish.
- Heat tortillas on a griddle.
- Fill tortillas with fish mixture and top with cabbage, avocado, cilantro and a squeeze of lime. (salsa if desired)
- Serve warm with a side of spanish rice.
Brown Rice Pesto Pasta
Pesto is a fun, easy sauce to make. It is full of chlorophyll and protein. The miso and pine nuts give it a “cheesy” flavor. Pesto tastes great on anything from brown rice pasta and quinoa, to homemade pizza crust, wraps or simply as a dip for veggies. If beans are added to this recipe it will give your pasta a hearty boost of protein and fiber and make each bowl of pasta more filling!
Equipment
- Saladmaster Food Processor
- Saladmaster 3 Qt./2.8 L Sauce Pan with Cover
- Saladmaster Qt./4.7 L Roaster with Cover
- Saladmaster 11" Large Skillet with Cover
- Saladmaster medium mixing bowl
- Saladmaster Bake and Roast Pan (9 x 13)
Ingredients
- 2 Cups Fresh Basil
- 1/4 Cup Olive Oil
- 1-2 Cloves Garlic
- 2 tbsp Lemon Juice
- 1 tsp Mellow Rice Miso
- 1 tbsp Honey
- 1/4 Cup Pine nuts or Walnuts
- Salt and Pepper to Taste
- 1 Pkg Brown Rice Pasta
- 3-5 Portobello Mushrooms Sliced, use Cone #4
- 2 tbsp Balsamic Vinegar
- 1 Bunch Spinach
Instructions
- Grind the nuts in a food processor. Add the remaining ingredients and process for a few minutes until well combined. Set aside.
- Spread on the Bake and Roast Pan (9×13) and roast in the oven for 15 – 20 minutes at 300°F/150°C. Or sauté in the 11" Large Skillet for 5 – 10 minutes.
- In a 5 Qt./4.7 L Roaster, on a medium or low heat combine the pesto with the cooked pasta. Add in the mushrooms and spinach.
- Stir a few minutes until the spinach has wilted and is cooked into the pasta.
