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The Healthy Living Magazine

Double-Up Recipes: Food Fiesta

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Recipes by Kelley Cleary Coffeen, PhD; photography by Eric Hinders/Mittera

Shredded chicken goes a long way: first in tonight’s dinner of tacos spiced with green chile, and then in tomorrow’s burrito bowl, a lower-carb alternative to traditional burritos. —Kelley Cleary Coffeen, PhD

Shopping List

Fresh Produce
♦ Garlic, 6 cloves
♦ Green chile, 1
♦ Mixed salad greens, 4 cups
♦ Onion, 1
♦ Radishes, 4 small
♦ Red cabbage, 1 head
♦ Tomatoes, 2 medium

Poultry
♦ Boneless, skinless chicken breasts, 3 lb

Other
♦ Corn tortillas (6 inches each), 8
♦ Guacamole (prepared), 1/4 cup
♦ Green chile sauce, 1 jar
♦ Mexican rice, 2 cups cooked
♦ Pico de gallo, 1/2 cup
♦ Pinto beans, 1 can
♦ Shredded reduced-fat Monterey Jack cheese

Pantry Staples
♦ Nonstick cooking spray
♦ Olive oil
♦ Salt

Recipes

Chicken Tacos Verde

Fiber-Full Burrito Bowls

Recipes adapted from Tex-Mex Diabetes Cooking: More Than 140 Authentic Southwestern Favorites by Kelley Cleary Coffeen, PhD. Available at shopdiabetes.org, 800-232-6733, or bookstores nationwide.

 

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