Diabetes Diet Recipes
Font Size  

Having diabetes doesn’t mean you have to settle for boring food or learn new ways to cook. The healthy recipes here feature ethnic and regional flavors, and they’re easy to make. You’ll find a week’s worth of healthy, flavorful cooking here—for breakfast, lunch, and dinner.

Breakfast Recipe 1: Spanish Omelet
4 servings
Preparation Time: 15 minutes / Cook Time: 20-30 minutes

Ingredients
5 small potatoes, peeled and sliced
1 tbsp. olive oil or cooking spray
1/2 medium onion, minced
1 small zucchini, sliced
1-1/2 cups green and red peppers, sliced thin
5 medium mushrooms, sliced
3 whole eggs, beaten
5 egg whites, beaten
3 oz. shredded, part-skim mozzarella cheese
1 tbsp. parmesan cheese
Pepper, garlic salt, herbs, to taste

Instructions

  1. Preheat oven to 375°F.
  2. Cook potatoes in boiling water until tender.
  3. In a nonstick pan, add oil or spray. Turn on medium heat. Sauté vegetables until tender.
  4. In a medium mixing bowl, slightly beat the eggs, egg whites, mozzarella cheese and spices. Stir mixture into the cooked vegetables.
  5. Oil or spray a 10-inch pie pan or ovenproof skillet. Pour potatoes and egg mixture into pan. Sprinkle parmesan cheese on top. Bake until firm and brown on top, about 20-30 minutes. Serve.

Nutritional information
Calories per serving: 242. Carbohydrates: 18 grams. Fat: 9 grams. Protein: 19 grams.

Breakfast Recipe 2: Mushroom, Goat Cheese, & Herb Omelet
4 servings
Preparation Time: 15 minutes / Cook Time: 35 minutes

Ingredients
6 shiitake mushrooms, briefly roasted
4 whole eggs
4 egg whites
1/4 tsp. of salt (optional)
1/4 tsp. of freshly ground black pepper
1 tsp. of grapeseed oil or canola oil
1 tsp. of parsley, chopped
1 tsp. of thyme, chopped
1 tsp. of chives, chopped
2 tbsp. of low-fat goat cheese, crumbled

Instructions

  1. Preheat the broiler. Roast the mushrooms by placing them, rounded side up, in a broiler pan. Broil for 6 minutes, turning until mushrooms are browned and softened. Cut into thin slices and set aside.
  2. Combine the eggs and egg whites in a medium mixing bowl and whisk vigorously until well-blended and frothy. Season with salt and pepper.
  3. Heat a 10-inch, nonstick skillet over medium-high heat. Once the pan is hot, add the oil and then, right away, add the eggs and mushrooms. Fold in the eggs rapidly, concentrating on moving them from the outside of the pan to the center. Sprinkle in half of the parsley, thyme, and chives and continue folding until the omelet begins to set. To serve, remove from heat and sprinkle with goat cheese and the remaining parsley, thyme, and chives.
  4. You can finish the omelet by placing the pan under a preheated broiler or in a hot (500°F) oven, until the cheese softens.

Nutritional information
Calories per serving: 116. Carbohydrates: 3 grams. Fat: 6 grams. Protein: 10 grams. Fiber: 1 gram. Sodium: 326 milligrams

Breakfast Recipe 3: Scrambled Eggs with Cheese Grits
4 servings
Preparation Time: 15 minutes / Cook Time: 1 hour 10 minutes

Ingredients
3 whole eggs
2 egg whites
1 tbsp. of grapeseed or canola oil

For the grits:
1-1/2 cups of water
1/4 tsp. of salt (optional)
1/2 cup of stone-ground grits
1/2 cup of grated, low-fat cheddar cheese
1 whole egg

Instructions

  1. Preheat oven to 375°F. To prepare grits, bring the water to a simmer in a small pot over medium-high heat. Add the salt, then slowly stir the grits into the simmering water. Cook covered, stirring often, until the grits are done (about 45 minutes). Stir in the cheddar cheese, then 1 whole egg and mix well.
  2. Spray a small casserole dish with nonstick spray coating and transfer the grits to the casserole. Bake grits until golden-brown on top, about 15 minutes.
  3. To prepare eggs, combine 3 whole eggs and 2 egg whites in a medium mixing bowl and whisk vigorously until well-blended.
  4. Heat the oil in a 10-inch nonstick skillet over high heat. Add the eggs to the skillet and scramble, until cooked to your liking. Serve with baked cheese grits.

Nutritional information
Calories per serving: 214. Carbohydrates: 15 grams. Protein: 13 grams. Fiber: <1 gram. Sodium: 333 milligrams.

Breakfast Recipe 4: Watermelon Berry Delight
6 servings
Preparation Time: 25 minutes / Cook Time: 25 minutes

Ingredients
2-1/2 pounds of watermelon
1/3 cup of cold water, plus 1/4 cup of cold water
4 tsp. unflavored gelatin
2 tbsp. sugar
1 vanilla bean
1 pint of berries (blackberries, blueberries, or raspberries)

Instructions

  1. Smoothly line an 8-inch glass baking dish with plastic wrap. Set aside.
  2. Remove the rind. Cut watermelon into chunks and remove seeds. Puree in a blender and set aside.
  3. In a small, heat-proof bowl, pour 1/3 cup of cold water and sprinkle gelatin over it. Allow the gelatin to soften, about 3-5 minutes.
  4. Combine sugar and 1/4 cup cold water in a small saucepan over medium-high heat. Using a paring knife, slice open the vanilla bean and scrape its seeds into the saucepan. Bring mixture to a boil, stirring to dissolve sugar.
  5. Pour the boiling sugar syrup over the softened gelatin and stir to dissolve gelatin completely.
  6. Add the sugar-gelatin syrup to the watermelon puree and stir. Pour the combined mixture into the plastic-lined baking dish and refrigerate until firm, about 6 hours or overnight.
  7. Remove gelatin from refrigerator. Peel off plastic wrap. Invert baking dish onto a cutting board to remove gelatin. Cut gelatin into 1-inch cubes. Portion berries into 6 bowls, and arrange gelatin cubes over berries. Serve.

Nutritional information
Calories per serving: 110. Carbohydrates: 24 grams. Fat: 0 grams. Protein: 3 grams. Fiber: 2 grams. Sodium: 9 milligrams.

Lunch Recipe 1: Grilled Chicken Sandwich with Cucumber Yogurt
4 servings
Preparation Time: 30 minutes / Cook Time: 15 minutes

Ingredients
4 4-oz. boneless, skinless chicken breasts
1 tbsp. of olive oil for brushing
4 whole-wheat pita breads, warmed
1 small bunch of watercress, washed and dried (discard any tough stems)

For the spice rub:
1 tsp. of kosher salt (optional)
1 tsp. of paprika
1/2 tsp. of ground cumin
1/4 tsp. of freshly ground black pepper
1/4 tsp. of cayenne pepper

For the cucumber yogurt:
1 cup of plain low-fat yogurt
1/2 small cucumber, peeled, halved, seeded, and diced (about 4 oz.)
2 tsp. of fresh lemon juice
1/4 tsp. of garlic, minced
1/4 tsp. of salt (optional)
1/8 tsp. of freshly ground black pepper

Instructions

  1. Light the grill. To make the spice rub: Combine the salt, paprika, cumin, black pepper, and cayenne pepper in small bowl. Set aside.
  2. To make the cucumber yogurt: Combine the yogurt, cucumber, lemon juice, and garlic in a medium bowl and season with salt and pepper. Set aside.
  3. Pat the chicken breasts on both sides with the spice rub. Brush the chicken and the grill lightly with olive oil and grill chicken over direct heat, with the grill covered and the vents open. When the chicken breasts are marked by the grill, flip them over and finish cooking the other side until done. The time will depend on the heat of the grill, approximately 10 to 12 minutes total.
  4. Remove the chicken breasts from the grill and cut them into slices. To serve, fill the warm pitas with sliced chicken and watercress and drizzle a little cucumber yogurt into the sandwiches.

Nutritional information
Calories per serving: 280. Carbohydrates: 23 grams. Fat: 7 grams. Protein: 30 grams. Fiber: 2 grams. Sodium: 347 milligrams.

Lunch Recipe 2: Pueblo Squash Stew
4 servings
Preparation Time: 20 minutes / Cook Time: 30 minutes

Ingredients
2 tsp. of corn oil
1 medium-sized onion, diced
2 tsp. of garlic, minced
1/2 cup of low-sodium chicken broth
3/4 cup of corn kernels cut off cob (or substitute 3/4 cup of frozen corn kernels)
2 cups of yellow squash, diced
2 tomatoes, halved and sliced
2 tbsp. of queso fresco or feta cheese, crumbled
1/4 tsp. of salt (optional)
1/8 tsp. of freshly ground black pepper

Instructions

  1. In a cast-iron skillet over medium-high heat, add oil and onion. Sauté onion for approximately 3 minutes.
  2. Add garlic and continue cooking for 1 minute.
  3. Add chicken broth, corn, and squash. Reduce heat to medium. Simmer until squash is just soft.
  4. Add tomatoes and cook until tomatoes are warm, but not mushy.
  5. Sprinkle with cheese and season lightly with salt and pepper. Serve.

Nutritional information
Calories per serving: 101. Carbohydrates: 15 grams. Fat: 3 grams. Protein: 4 grams. Fiber: 3 grams. Sodium: 293 milligrams.

Lunch Recipe 3: Chicken Tostada Salad
4 servings
Preparation Time: 25 minutes / Cook Time: 15 minutes

Ingredients
3/4 lb. of cooked, shredded chicken breast (about 2 cups)
1 small red onion, diced
1/2 cup fresh cilantro leaves, chopped
1 small or 1/2 large head of romaine lettuce
1 medium tomato, cored, seeded, and diced
1/4 cup (1 oz.) of grated anejo or pepper jack cheese
4 oz. of baked, unsalted tortilla chips
1 cup of canned, fat-free, refried black beans

For the dressing:
2 tbsp. of red wine vinegar
3 tbsp. of olive oil
Salt & pepper to taste (optional)
3 tbsp. of fat-free sour cream

Instructions

  1. Combine the chicken, onion, and cilantro in a medium bowl.
  2. In another bowl, combine the lettuce, tomato, cheese, and 3 ounces of tortilla chips.
  3. In a small pot, heat the beans over low heat, stirring often to prevent sticking. Add some water, if the beans are dry (about 3 tablespoons).
  4. To make the dressing, combine red wine vinegar, olive oil, salt, and pepper in a small jar or bottle. Cover and shake vigorously to combine, or whisk the ingredients together.
  5. To serve, pour one half of the dressing on the reserved chicken mixture to coat generously, and toss well. Pour the remaining half of the dressing on the lettuce mixture, toss well, and divide on four plates. Top with chicken mixture, 1/4 cup of refried beans, and 3/4 tablespoon of sour cream. Garnish with 1 ounce of baked tortilla chips.

Nutritional information
Calories per serving: 465. Carbohydrates: 45 grams. Fat: 17 grams. Protein: 37 grams. Fiber: 9 grams. Sodium: 457 milligrams.

Lunch Recipe 4: New Potato & Green Bean Salad
4 servings
Preparation Time: 15 minutes / Cook Time: 30 minutes

Ingredients
3/4 lb. of small new potatoes, quartered or halved
8 oz. of small green beans, stemmed
1-1/2 tsp. of freshly ground black pepper
2 green onions (scallions), trimmed of the green ends and minced
2 tbsp. of extra virgin olive oil
3 small, ripe tomatoes, cored and cut into sixths
2 tbsp. of fresh basil, chopped
2 tbsp. of red wine vinegar or balsamic vinegar
1/4 tsp. of salt (optional)

Instructions

  1. In a large saucepan of boiling water, cook the potatoes until just tender.
  2. At the same time, in a separate pan of boiling water, cook the green beans until just crisp-tender, timing so that the potatoes and beans are done at the same time.
  3. Drain the potatoes and beans right away, and place them both in a large bowl. While the potatoes and beans are still hot, add the pepper, minced green onion, and olive oil. Gently toss the vegetables (the vegetables absorb more of the onion and olive oil flavors if they are still hot). Set aside to cool (optional).
  4. When ready to serve, add the tomato pieces, basil, vinegar, and salt and again gently toss. This salad is best served warm, but is also good served chilled.

Nutritional information
Calories per serving: 160. Carbohydrates: 22 grams. Fat: 7 grams. Protein: 3 grams. Fiber: 4 grams. Sodium: 160 milligrams.

Lunch Recipe 5: New York Clam Chowder
4-6 servings
Preparation Time: 20 minutes / Cook Time: 40 minutes

Ingredients
1 tbsp. grapeseed or canola oil
1 medium onion, chopped
2 celery stalks, diced
1/2 cup dry white wine
4 small, ripe tomatoes, peeled and chopped
3 cups chopped clams with juice, or 5 6-1/2-oz. cans
1 cup of bottled clam juice
1 cup of water
4 oz. blanched potatoes, peeled and diced
2 tbsp. fresh thyme leaves
1/4 tsp. salt (optional)
1/8 tsp. freshly ground pepper

Instructions

  1. Heat the oil in a heavy-bottomed pot. Add the onion, garlic, and celery. Sauté until the garlic and onion begin to soften, but not brown.
  2. Add white wine and bring to a boil. Cook until the wine reduces by one half. Add the tomatoes, clams, clam juice, water, and potatoes. Simmer for 15-20 minutes.
  3. Remove from heat. Add freshly picked thyme leaves, pepper, and salt. Serve.

Nutritional information
Calories per serving: 160. Carbohydrates: 12 grams. Fat: 4 grams. Protein: 15 grams. Fiber: 1.5 grams. Sodium: 264 milligrams.

Lunch Recipe 6: Rigatoni with Broccoli Rabe & Tomatoes
4 servings
Preparation Time: 15 minutes / Cook Time: 25 minutes

Ingredients
1 pound of fresh broccoli rabe (or broccoli)
1 clove of garlic, minced
2 tbsp. olive oil
1 cup of tomatoes, diced
1/4 tsp. salt (optional)
1/8 tsp. freshly ground black pepper
1/2 pound rigatoni
1/4 cup grated low-fat parmesan cheese

Instructions

  1. Coarsely chop the broccoli rabe. Cook in boiling water for 3 minutes, until tender-crisp. Drain.
  2. Return the broccoli rabe to pot and sauté with garlic and olive oil for 1 minute. Add the tomatoes, salt, and pepper. Cook for another minute.
  3. Separately, cook the pasta in water until al dente (a little firm). Drain the pasta and toss with a tablespoon of pasta water.
  4. Sprinkle cheese in a bowl and add the vegetables, then the pasta. Toss like a salad. Serve.

Nutritional information
Calories per serving: 333. Carbohydrates: 49.5 grams. Fat: 10 grams. Protein: 13 grams. Fiber: 6 grams. Sodium: 298 milligrams.

Lunch Recipe 7: Cauliflower & Black Olive Casserole
4 servings
Preparation Time: 20 minutes / Cook Time: 45 minutes

Ingredients
1 lb. of cauliflower (approximately 1 head or 11 florets)
1 small onion, minced
1 tbsp. of olive oil
10 black olives, pitted and quartered (preferably Gaeta)
1/4 tsp. of salt (optional)
1/8 tsp. of freshly ground black pepper
1/4 cup of grated pecorino cheese or non-fat Parmesan

Instructions

  1. Preheat oven to 375°F. Cut cauliflower into 2-inch florets and boil in water for 3 to 4 minutes. Drain and set aside.
  2. Separately, sauté the onion over medium heat in 1/2 tablespoon of the olive oil until golden, about 6-8 minutes. Remove from heat and add olives.
  3. Arrange the boiled cauliflower evenly in a casserole. Add the olive and onion mixture, salt, and pepper. Drizzle with the remaining olive oil and sprinkle with the cheese. Place the casserole in the oven and bake for 20 minutes.

Nutritional information
Calories per serving: 168. Carbohydrates: 29 grams. Fat: 5 grams. Protein: 4 grams. Fiber: 2 grams. Sodium: 149 milligrams.

Dinner Recipe 1: Filet Mignon with Northwest Mushroom Sauce
4 servings
Preparation Time: 20 minutes / Cook Time: 45 minutes

Ingredients
2 tbsp. extra virgin olive oil
1/2 cup of onions, sliced
1/2 cup of water
8 oz. of fresh white mushrooms, sliced, or wild mushrooms
1 tsp. of salt (optional)
1 tsp. of sugar
1 tbsp. of low-sodium soy sauce
1/2 tsp. of dried savory
1 tbsp. of cornstarch mixed with 2 tbsp. of water
4 4-oz. portions of filet mignon

Instructions

  1. Light the grill. Heat oil in a medium skillet over medium-high heat. Add the onions and sauté until they become slightly browned.
  2. Add the water and the mushrooms and cover the skillet. Let the mushrooms and onions simmer for 1/2 hour. The mushrooms will be greatly reduced in size and will be covered with liquid.
  3. Add the salt, sugar, soy sauce, and savory. Stir and let simmer for another 2 minutes. Thicken with the cornstarch mixture and keep warm.
  4. Grill or oven-broil the steaks to desired doneness. Set steaks on plates and pour mushrooms and onions over. Serve.

Nutritional information
Calories per serving: 315. Carbohydrates: 8 grams. Fat: 16 grams. Protein: 34 grams. Fiber: 0 grams. Sodium: 320 milligrams.

Dinner Recipe 2: Lamb with Marinated Vegetables
4 servings
Preparation Time: 6 hours, 15 minutes (including marinating time) / Cook Time: 30 minutes

Ingredients
4 lamb chops

For the marinated vegetables:
3 garlic cloves, halved
2 shallots, peeled and quartered
20 cherry or pear tomatoes
3 scallions, sliced into 2-inch pieces
1/2 cup of extra virgin olive oil
1/4 cup of lemon juice
3 tbsp. of balsamic vinegar

For the sauce:
1 cup of low-sodium chicken broth
1/2 cup of fresh basil leaves, chopped
1-1/2 tsp. of lemon juice
1 tsp. of butter or margarine

Instructions

  1. In a small bowl, combine garlic, shallots, tomatoes, scallions, olive oil, lemon juice, and balsamic vinegar. Marinate for 6 hours or overnight.
  2. Preheat oven to 450°F. Remove the vegetables from the marinade and sauté in a medium-sized pan until golden brown, about 3 minutes. Set aside and keep warm.
  3. Place the lamb on a baking sheet. Bake for 9 minutes, turning once.
  4. In a separate saucepan, blend chicken broth, basil leaves, and lemon juice. Bring to a boil and add the butter or margarine. Divide the vegetables onto four dinner plates. Top with the lamb. Drizzle with the sauce. Serve.

Nutritional information
Calories per serving: 303. Carbohydrates: 7 grams. Fat: 16 grams. Protein: 30 grams. Fiber: 1 gram. Sodium: 406 milligrams.

Dinner Recipe 3: Arroz Con Pollo
4 servings
Preparation Time: 40 minutes / Cook Time: 1 hour

Ingredients
2 tbsp. of olive oil
3-1/2 lb. chicken, cut in quarters
2 medium onions, chopped
1 green pepper, chopped
4 cloves of garlic, minced
2 bay leaves
1 cup of white wine
2 medium tomatoes, peeled, seeded, and chopped
1/2 tsp. of saffron
1/4 tsp. of salt (optional)
1/2 tsp. of freshly ground black pepper
1/2 tsp. of ground cumin
1 cube of low-sodium chicken bouillon
2 cups of hot water
3/4 cup of long grain rice, uncooked

Garnish (optional):
1/2 cup of cooked green peas
2 red pimiento peppers, cut into strips

Instructions

  1. Preheat oven to 350°F. In a casserole, heat the olive oil and sauté the chicken until the skin is golden-brown. Remove chicken and set aside.
  2. Add the onions, green pepper, garlic, and bay leaves to the casserole and sauté until the onions are transparent (clear), about 5 minutes. Add white wine, tomatoes, saffron, salt, ground pepper, and cumin and bring to a boil for 3 minutes.
  3. Separately, whisk the bouillon cube in the hot water until dissolved. Add the chicken bouillon and chicken to the casserole and boil for 5 minutes.
  4. Add the rice, stir, and cover the casserole. Bake in the oven for 20 minutes. When done, the rice should be plump and the liquid should all be absorbed. To serve, remove the skin from the chicken and the bay leaf from the rice. Garnish with peas and pimientos.

Nutritional information
Calories per serving: 330. Carbohydrates: 24 grams. Fat: 14 grams. Protein: 27 grams.

Dinner Recipe 4: Grilled Pacific Swordfish with Plum-Basil Relish
4 servings
Preparation Time: 30 minutes / Cook Time: 15 minutes

Ingredients
4 4-oz. swordfish filets
1 tbsp. of olive oil for brushing

For the spice rub:
3/4 tsp. kosher salt (optional)
1/2 tbsp. light brown sugar
1 tsp. paprika 1/4 tsp. freshly ground black pepper

For the relish:
1 small bunch of basil
4 medium plums, halved, pitted and thinly sliced
1 tbsp. of pine nuts
1 tbsp. of balsamic vinegar
1 tbsp. of extra virgin olive oil
1/4 tsp. salt (optional)
1/8 tsp. freshly ground black pepper

Instructions

  1. Light the grill. To make the spice rub, combine the salt, brown sugar, paprika, and black pepper in a small bowl. Set aside.
  2. To make the plum relish, pull the basil leaves from the stems. Reserve four attractive leaves for garnish, and thinly slice the rest. Combine 3 tbsp. of sliced basil leaves, plums, pine nuts, vinegar and olive oil in a bowl. Mix gently. Season to taste with pepper and salt. Set aside.
  3. Pat the spice rub on both sides of each swordfish filet. Brush the grill and the fish with a little olive oil. Grill the swordfish over direct heat, with the grill covered, for about 4 minutes on each side.
  4. Remove swordfish from grill. Set on dinner plates. Spoon some relish over each portion. Garnish with whole basil leaves. Serve.

Nutritional information
Calories per serving: 281. Carbohydrates: 18 grams. Fat: 12 grams. Protein: 26 grams. Fiber: 2 grams. Sodium: 464 milligrams.

Dinner Recipe 5: Lime-Marinated Shrimp
4 servings
Preparation Time: 1 hour (including marinating) / Cook Time: 10 minutes

Ingredients
1 pound of shrimp, peeled and deveined
1 shallot, minced
2 cloves garlic, minced
2 serrano chilies, seeded and finely chopped
4 scallions, thinly sliced
1/2 cup of fresh cilantro, chopped
1/2 cup of parsley, chopped
2 tbsp. honey
1/2 cup water
1/8 tsp. freshly ground black pepper
1 cup fresh lime juice
1/4 tsp. salt (optional)
1/2 cup olive oil

Instructions

  1. Place cleaned shrimp in a small bowl and refrigerate.
  2. Combine shallots, garlic, chilies, scallions, cilantro, parsley, honey, water, and pepper in a medium mixing bowl. In another medium bowl, combine lime juice and salt, and slowly whisk in olive oil. Add lime-oil mixture over shrimp and refrigerate 1 hour before grilling.
  3. Light the grill.
  4. Remove shrimp from refrigerator and drain for 5 minutes before grilling. Thread 5-6 shrimp on a wooden or metal kabob stick. Make sure grill is clean and hot. Place shrimp on grill and cook about 2-3 minutes on each side. Serve.

Nutritional information
Calories per serving: 173. Carbohydrates: 3 grams. Fat: 7 grams. Protein: 23 grams. Fiber: 0 grams. Sodium: 172 milligrams.

Dinner Recipe 6: Chipotle Black Bean Turkey Chili
4 servings
Preparation Time: 10 minutes / Cook Time: 2 hours
(Cook the night before and reheat for a quick dinner.)

Ingredients
1 cup of dry black beans
4 cups water
1 arbol or jalapeno chili
2 small bay leaves
1 tbsp. vegetable oil
1/2 pound coarsely ground turkey, white meat
1/2 large yellow onion, diced
1/4 tsp. salt (optional)
1/4 tsp. freshly ground black pepper
2 cloves garlic, peeled and minced
1 green bell pepper, seeded and diced
1/2 tbsp. chili powder
1/2 tbsp. ground cumin
2 canned chipotle chilies, stemmed and minced
1 cup low-sodium chicken broth
1 tbsp. low-fat or fat-free sour cream

Instructions

  1. Place the beans in a large pot with the water, the arbol or jalapeno chili, and bay leaves. Bring to a boil. Reduce to a simmer and cover. Cook until tender, about 1 hour. Remove and discard the chili and bay leaves. Do not drain the beans.
  2. Heat the vegetable oil in a large heavy pot over medium-high heat. Cook the turkey, stirring often and breaking up with a spoon, until evenly browned.
  3. Add the onion, salt, and pepper and sauté over moderate heat, stirring occasionally, until lightly golden, about 10 minutes.
  4. Stir in the garlic, green pepper, chili powder, cumin, and chipotles. Cook, stirring often, for 3 minutes, or until aromas are released.
  5. Stir in the black beans with their liquid and the chicken broth. Cook uncovered for 40 minutes or until the flavors have blended and the chili has thickened. Divide into four bowls and add 1-1/2 teaspoons of sour cream on top. Serve.

Nutritional information
Calories per serving: 402. Carbohydrates: 38 grams. Fat: 15 grams. Protein: 29 grams. Fiber: 8 grams. Sodium: 391 milligrams.

Dinner Recipe 7: Grilled Salmon Provencal
4 servings
Preparation Time: 30 minutes / Cook Time: 1 hour

Ingredients
6 tsp. olive oil
1/4 tsp. salt (optional)
1/4 tsp. freshly ground black pepper
1 tbsp. fresh thyme, chopped
2 pounds of red or other small potatoes, halved
4 6-oz. salmon filets, skinned

For the tomato relish:
1/2 tsp. shallots, chopped
1/2 tsp. garlic, chopped
8 tomatoes, blanched, peeled, de-seeded, cut into quarters
16 Kalamata olives, pitted and halved
1 tsp. chives, chopped

Instructions

  1. Preheat oven to 350°F. Combine 4 teaspoons of olive oil, salt, pepper, and thyme into a large bowl. Add potatoes and toss until lightly coated. Place potatoes on a baking sheet and roast until golden brown, about 30 minutes.
  2. Light the grill. Meanwhile, make the tomato relish: Sauté shallots and garlic in the remaining 2 teaspoons of olive oil until light brown, about 5 minutes. Toss tomatoes, shallots, and garlic with the olives. Add the chopped chives. Set aside.
  3. Grill the salmon filets until cooked through, but not dry, about 6 minutes on each side.
  4. Divide potatoes on four plates, place a salmon filet on top of potatoes. Top with tomato relish. Serve.

Nutritional information
Calories per serving: 424. Carbohydrates: 44 grams. Fat: 13 grams. Protein: 32 grams. Fiber: 2 grams. Sodium: 222 milligrams.

 



Please see important safety information below for Avandia, Avandamet and Avandaryl, including who should not take Avandia, Avandamet or Avandaryl. See also link to Medication Guide for Avandia and links to Patient Information Leaflets for Avandamet and Avandaryl.

Avandia (rosiglitazone maleate)

Prescription Avandia, along with diet and exercise, helps improve blood sugar control in adults with type 2 diabetes. Taking Avandia with insulin or nitrates is not recommended.

Avandia can cause or worsen heart failure.  If you have severe heart failure (very poor pumping ability of the heart) you cannot be started on Avandia. Avandia is also not recommended if you have heart failure with symptoms (such as shortness of breath or swelling) even if these symptoms are not severe.

Avandia may increase your risk of other heart problems that occur when there is reduced blood flow to the heart, such as chest pain (angina) or heart attack (myocardial infarction). This risk appeared higher in patients taking medicines called nitrates or insulin.

If you have chest pain or a feeling of chest pressure, you should seek immediate medical attention, regardless of what diabetes medicines you are taking. If you take Avandia tell your doctor right away if you: have swollen legs or ankles, a rapid increase in weight or difficulty breathing, or unusual tiredness; experience changes in vision; become pregnant.

Before taking Avandia, review your medical history and tell your doctor if you:

  • Have heart failure or other heart problems, or are on any medicines for high blood pressure, high cholesterol or heart failure, or for prevention of heart disease or stroke.
  • Take insulin or nitrate medicines.
  • Have a type of diabetic eye disease called macular edema.
  • Have liver problems or had liver problems while taking REZULIN®(troglitazone).
  • Are pregnant or planning to become pregnant.
  • Are breastfeeding or planning to breastfeed.

Women taking Avandia should know that Avandia may increase the risk of pregnancy. More fractures have been observed in women taking Avandia. Other possible side effects of Avandia include anemia and hypoglycemia. Your doctor should do blood tests to check your liver before you start Avandia and during treatment as needed.

For more information about Avandia, please see Medication Guide. For further information on Avandia, please see full Prescribing Information.

Avandamet (rosiglitazone maleate/metformin HCl)

Avandamet, along with diet and exercise, helps improve blood sugar control in patients with type 2 diabetes. It is a combination of two drugs - rosiglitazone maleate and metformin HCl.

Avandamet can cause or worsen heart failure. If you have severe heart failure (very poor pumping ability of the heart), you cannot be started on Avandamet. Avandamet is also not recommended if you have heart failure with symptoms (such as shortness of breath or swelling) even if these symptoms are not severe.

Rosiglitazone, a component of Avandamet, may increase your risk of other heart problems that occur when there is reduced blood flow to the heart, such as chest pain (angina) or heart attack (myocardial infarction). This risk appeared higher in patients taking medicines called nitrates or insulin. Taking rosiglitazone with insulin or with nitrates is not recommended.

If you have chest pain or a feeling of chest pressure, you should seek immediate medical attention, regardless of what diabetes medicines you are taking.

A small number of people who have taken metformin, one of the components of Avandamet, have developed a rare yet serious condition called lactic acidosis (a buildup of lactic acid in the blood). Lactic acidosis occurs most often in people with kidney problems and can be fatal in up to one half of the cases. You should not take Avandamet if you have kidney problems. Tests should be used to check your kidneys before and while taking Avandamet. You should not drink alcohol excessively when taking Avandamet. If you are taking medicines for heart failure, you may be at increased risk of lactic acidosis.

If you take Avandamet, tell your doctor right away if you:

  • Have swollen legs or ankles, a rapid increase in weight or difficulty breathing, or unusual tiredness
  • Experience changes in vision
  • Become pregnant

Review your medical history and tell your doctor if you:

  • Have heart failure or other heart problems
  • Have liver problems or liver disease
  • Are pregnant or are nursing

Women taking Avandamet should know that Avandamet may increase the risk of pregnancy

More fractures have been observed in women taking Avandamet.

For more information about Avandamet, please see Patient Information. For further information on Avandamet, please see full Prescribing Information.

Avandaryl (rosiglitazone maleate and glimepiride)

Avandaryl, along with diet and exercise, helps improve blood sugar control in patients with type 2 diabetes. Avandaryl is a combination of two drugs - rosiglitazone maleate and glimepiride.

Avandaryl can cause or worsen heart failure. If you have severe heart failure (very poor pumping ability of the heart), you cannot be started on Avandaryl. Avandaryl is also not recommended if you have heart failure with symptoms (such as shortness of breath or swelling) even if these symptoms are not severe.

Rosiglitazone, a component of Avandaryl, may increase your risk of other heart problems that occur when there is reduced blood flow to the heart, such as chest pain (angina) or heart attack (myocardial infarction). This risk appeared higher in patients taking medicines called nitrates or insulin. Taking rosiglitazone with insulin or with nitrates is not recommended.

If you have chest pain or a feeling of chest pressure, you should seek immediate medical attention, regardless of what diabetes medicines you are taking.

Avandaryl may cause low blood sugar. Lightheadedness, dizziness, shakiness or hunger may mean that your blood sugar is too low. If you have kidney problems, you may need a lower dose of Avandaryl to reduce problems with low blood sugar. Talk to your doctor if low blood sugar is a problem for you.

If you take Avandaryl, tell your doctor right away if you:

  • Have swollen legs or ankles, a rapid increase in weight or difficulty breathing, or unusual tiredness
  • Experience changes in vision
  • Become pregnant

Review your medical history and tell your doctor if you:

  • Have heart failure or other heart problems
  • Have liver problems or liver disease
  • Are pregnant or are nursing

Women taking Avandaryl should know that Avandaryl may increase the risk of pregnancy

More fractures have been observed in women taking Avandaryl .

For more information about Avandaryl, please see Patient Information. For further information on Avandaryl, please see full Prescribing Information.