Tag diabetic friendly meal

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Scottish Inspired Salmon and Peas–with a shredded cabbage salad on the side

Anna--The Adventurer Leave a comment

Dining options are limited when visiting my parents in Eastern Colorado. The same cuisines dominate, mostly Mexican food or burgers and fries. There are one or two Asian-themed places a couple of towns over. So, what is a person to do? Pull ideas from their adventures and make a meal for the family!

I chose fresh caught wild- Atlantic salmon fillets, skin on.

Ingriedients:

4 Salmon Fillets

Lemon Juice

Salted Butter, Salt and Pepper (fresh cracked)

Thinly sliced red onions

Frozen Peas (the whole bag)

Saute the salmon in the skillet, skin side down in butter and lemon juice, basting the fish with the reduction in the pan. Steam the frozen peas in a side pan. Top the fish with the onion and cover with a lid, cook until desired level of doneness is desired. Served with a shredded cabbage salad, top with a creamy dressing and serve.

Scottish inspired Salmon and peas
Saute the salmon in a heavy butter and lemon sauce. with sliced onions

Featured

Easy Protein-Packed Salad for Hot Days

Anna--The Adventurer Leave a comment

My mother’s meal, shared, is as follow, and I quote:

“I made my salad with two different kinds of lettuce,

a little bit of tomato, cottage cheese, cheddar

cheese, egg, avocado, some little sprinkles

that were in a package and some dressing. It’s pretty good.”-My Mother

My mother had hard boiled a batch of eggs the day before. The eggs were nice and chilled before she peeled and put them on the salad. The cheese and vegetables also came out chilled from the produce basket in her fridge.

She chopped up the items and layered them into the bowls, topping with dressing. (I am paraphrasing for her as I couldn’t get it down fast enough to write it verbatim!)

Mother also chose tangerines as dessert, a favorite of hers!

Happy Summer!

My mother’s salad
Cool Summer protein salad
Tangerine Dessert
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        Featured

        Citrus-Shroom Herbed Tiliapia Complete Lunch-Dinner (and Diabetic Friendly!)

        Anna--The Adventurer Leave a comment

        I have adult onset Type II diabetes (non insulin dependent!) and cooking at home often helps me keep my blood sugar in check–and eat healthier. I am not a dietitian or a nutritionist but I do like to cook healthy–enjoy!No one would suspect that it’s diabetic friendly!

        Serves 2

        4 pieces of frozen tilapia fillets

        2 tablespoons lemon Juice (from the bottle is great!)

        1 tablespoon butter

        1 tsp minced garlic (I use the jar stuff)

        1 tsp of dried basil

        a couple of shakes of Tony Satcherehs

        2 medium carrots, peeled and shredded (I used the peeler to just shred it!)

        1 medium green bell pepper, pith and seeds removed, cut into spears/strips

        1 small container fresh mushrooms, sliced (stems and all)

        Put all the stuff into a medium/large semi deep skillet, turn on medium-low heat and simmer together until fish is cooked and the veggies are al-dente.

        In a small pot, put 2 cups of water and 1 cup of plain quinoa with salt and pepper-cook this on medium heat for 15 minutes, stir periodically and let rest (turn off heat) to let finish cooking

        Plate up the fish and veggies on top of the quinoa or side by side, as in the photo. Pairs really nicely with Chamomile tea or Cinnamon Apple Tea–Enjoy! .

        Tilipia Fillets, cook from frozen (Alid’s has great frozen Tiliapia!)
        Add all the ingredients, cover and cook
        Plate up the food and enjoy!

        A garden delight-spicy chicken bake

        Anna--The Adventurer Leave a comment

        So simple! Feeds 2-4 people (depending on how hungry the people are!)

        2 pieces of chicken breast

        2 jalepenos (sliced the long way, seeded)

        Tony’s Satchere’s season

        1 small onion

        1/4 cup of coarse chunked walnuts

        3 medium or large carrtos, peeled and sliced into rounds

        Salt, pepper, minced garlic

        A dash of oil

        Put the oil in the botton of a baking dish or glass pie pan, put all the ingriedients intogether, cover with alumunium foil, bake at 360 degrees Farenheit for 90 minutes.

        Walnut encrusted fillets-an easy whole meal

        Anna--The Adventurer Leave a comment

        My neighbor moved back to Egypt (she was an international student) and gave me some odds and ends from her kitchen (versus wasting perfectly good items!) What else to do but use up the items!

        I put the partial bag of flour (about 4 cups worth? ) in a a re-usable plastic dish with snap on lid) and dumped in the partial small bottles of spices-including thyme, pepper, a mixed blend of “fish fry” spices, and some salt, and other items. I dolled out about 1 cup of the mix into a paper bag (small).

        I put a half of stick of butter in the bottom of a deep skillet on low heat to melt.

        The four fish filets were coated in an egg washed, shaken in the paper bag of coating, and placed in the butter and pan, the heat turned up to medium, once flipped coarse chopped walnuts were added and cooked with the fish until done. I added the green beans she gave me, with Rendered Molasses and candied almonds to the pan and all warmed up; served with mandarin oranges.

        Easy Homemade Mediterranean-semi scratch meal, serves 4

        Anna--The Adventurer Leave a comment

        Ingredients:

        1 pound yellow fish tuna (I used frozen)

        1 1lb bag of stir fry vegetables (Frozen)

        4 tablespoons of extra virgin olive oil

        1/4 tsp Lemon Pepper salt

        1 package of butternut squash ravioli (i used fresh, organic)

        4 tablespoons of fresh shredded parmesan cheese

        Turn on oven to 400 degrees (F).

        In a glass pie pan or baking dish, put in 2 tablespoons olive oil to cover and coat the dish. Put in the pieces of yellow fin tuna, sprinkle the lemon pepper salt over the fish. Dump the bag of stir fry on top of the fish, squeeze a bit of lemon juice on top of it all. Cover with aluminum foil and bake for 70-80 minutes, until thoroughly cooked but not over done.

        When the tuna vegetable combo is about 90% done, make the butternut ravioli according to the package directions.

        When everything is completely cooked through and hot, layer up the food, starting from the plate then put:

        ravioli-vegetables-tuna piece-drizzle of salt and olive oil-topped with parmesan cheese. Adding a squeeze of fresh orange to the side is a delicious but optional treat. Serve hot. Serves 4