TOSSED TUNA SALAD

9 1/4-oz can tuna, chilled and drained
3 cups torn fresh spinach and/or lettuce
1 can (16-oz) bean sprouts, drained and rinsed
1 can (5-oz) water chestnuts, drained and sliced
2 tbsp sliced green onions, separated into rings
1/2 cup Italian salad dressing
1 medium tomato, cut into 6 wedges

In a large salad bowl, using a fork, break tuna into large pieces. Combine all ingredients except tomato and toss to mix well. Garnish with the tomato wedges.

Yield: 6 servings

SCALLOP AND SPINACH SALAD

1 pkg (10-oz) fresh spinach leaves, washed, stemmed, torn

3 thin slices red onion, halved and separated

12-oz sea scallops

ground red pepper

paprika

nonstick cooking spray

1/2 cup bottled fat-free Italian salad dressing

1/4 cup crumbled blue cheese

2 tbsp toasted walnuts

Pat spinach dry with paper toweling and place in a large bowl with the red onion. Cover bowl and set aside.

Rinse scallops; cut in half horizontally (to make 2 thin rounds); pat dry with paper towels. Sprinkle top side of scallops lilghtly with the red pepper and paprika. Spray a large nonstick skillet with cooking spray; heat over high heat until very hot. Add half of the scallops, seasoned side down, in a single layer placing about 1/2-inch apart. Sprinkle the other side lightly with the red pepper and paprika. Cook 2 minutes or until browned on the bottom. Turn scallops and cook 1 to 2 minutes or until opaque in the center. Transfer to a plate and cover to keep warm. Wipe skillet clean with paper toweling and repeat the process with the other half of the scallops.

Place the salad dressing in a small saucepan and bring to a boil over high heat. Pour over the spinach and onion; toss to coat. Place scallops on top of the spinach. Sprinkle the blue cheese and walnuts over the scallops.

Yield: 4 servings at 169 calories, 6 g carbs and 24 g protein per serving.

Enjoy!
A grandmother with diabetes along with other autoimmune diseases. I like to share what I’ve learned with others thru writing. I also write novels.

CHICKEN SOUP WITH WILD RICE AND SPINACH

1 can (14-oz) reduced sodium chicken broth

1 3/4 cups carrots, diced

2 cups cooked wild rice

2 cans (10 3/4-oz each) condensed cream of chicken soup

1 tsp dried thyme

1/4 tsp dried sage

fresh ground black pepper, diced or shredded

2 cups baby spinach, coarsely chopped

1/2 cup milk

In a medium saucepan, bring chicken broth to a boil and add carrots; cook about 10 to 12 minutes. Add the cooked rice to the carrots. Stir in the soup, thyme, sage, and pepper; return to a boil. Stir in the chicken, spinach, and milk. Cook soup, stirring occasionally, about 2 to 3 minutes or until thoroughly heated.

Serves 4 to 6. Per one cup: 256 calories, 22 g protein, 28 g carbs

SPRING CREAMY VEGETABLE RICE SOUP

3 tbsp butter

3 leeks, chopped

1 small onion, chopped

1/2 cup regular long grain rice

1 1/2 tsp salt

8 cups water

3 medium potatoes, thinly sliced

1 medium carrot, thinly sliced

12 stalks fesh asparagus, cut into 1-inch pieces

1 bag (10-oz) fresh spinach, chopped fine

2 tsp salt

dash freshly ground black pepper

1 cup heavy cream

In a large Dutch oven, over medium-low heat, melt the butter. Cook leeks and onions in the butter until tender. Add rice, 1 1/2 teaspoons salt, and 8 cups water. Cover and heat to boiling. Reduce heat to low and simmer 5 minutes. Add the spinach, 2 teaspoons salt, black pepper, and cream; stir and allow to set 5 to 8 minutes.

Enjoy!

For more of Linda’s recipes, visit http://diabeticenjoyingfood.squarespace.com

Pasta

Pasta recipes for young and old alike. Not so long ago rumor had it that pasta was fattening, and many people, particularly women, avoided pasta recipes afraid of putting on weight.

You can buy dried pasta virtually everywhere, and you find fresh pasta in gourmet or specialty stores. The Balearic island of Eivissa, that you probably know as Ibiza,

kept the longest the tradition of making fresh pasta at home.

Most dried pasta cooks in 10 minutes, but it takes about 20 minutes for the water to boil.

You can serve a meat sauce or a lovely tomato and herb sauce along with your pasta.

But try to remember that although a good pasta sauce will provide for a delicious pasta dish, a few minutes of awareness when boiling pasta is essential to ensure a total success of your pasta recipe.

Macaroni and spaghetti constituted its image in the popular mind but in Italy itself a vast range of different shapes suitable for different sauces were developed and adapted across the regions resulting in the diverse forms in which pasta can be found in shops around the globe today.

I think to be healthier, one to two cups of pasta is enough for one meal. The most important thing for my pasta recipes is to keep them light and clean but give them lots of flavor.

Many of the recipes are designed to be versatile, allowing you to substitute ingredients which you have in your vegetable rack or store cupboard.

Created by Ben P Nicholls.

Offering simple and easy solutions to you’re problems.

http://simpleeasycooking.blogspot.com/

Copyright 2008. All Rights Reserved.