50 Chili, Soup and Stew Recipes (Delicious Non-Vegetarian Diabetic Recipes for Working Women Book 6)

Place 1 cup wheat bulgur and salt to taste in a bowl. Pour 2 cups boiling water or broth over the bulgur, stir once and let sit for minutes until liquid is absorbed. Mince onion and press or chop garlic and let sit for 5 minutes to bring out their hidden health properties. Combine all ingredients and mix well. For added flavor you may want to add more olive oil and lemon juice. Marinated Three-Bean Salad Yield: Drain the canned beans. Peel and slice the onion and separate into rings In a large bowl, combine the lima beans, green beans, kidney beans, onion rings, and green bell pepper.

Pour the Italian dressing over the vegetables and toss lightly. Cover the bowl and marinate in the refrigerator for at least one hour. The salad can be left in the refrigerator overnight. Poppy Seed Fruit Salad Yield: Combine yogurt and salad dressing in a small bowl; stir well with a whisk. Combine strawberries, pineapple, and melon balls in a large bowl, tossing gently. Line each of 6 plates with 2 lettuce leaves; spoon 1 cup fruit mixture onto each plate. Drizzle each salad with 1 tablespoon dressing. Soups Immune-Boost Soup Ingredients: Sautee diced onions and mushrooms in 1 TBS of olive oil.

Bring to a boil and then add escarole. Bring to a simmer, then add salt and pepper to taste. Sweat diced onion, carrot, celery in 1 TBS olive oil. Add frozen veggie mix and 1 QT of chicken broth. Bring to a boil and let soup warm. Add salt and pepper to taste.

Ladle soup into a bowl and top with pecorino cheese for extra flavor! Blend white beans, onion, and water. In a soup pot, mix bean puree with pumpkin, broth, and spices. Cover and cook over low heat about 15 to 20 minutes until warmed through. Spring Vegetable Soup Yield: In large soup pot, heat oil over medium heat. Saute cabbage, tomatoes, artichoke hearts and peas for 10 minutes. Add tomato juice and water. Reduce heat, add basil and simmer for 10 minutes, or until all vegetables are tender and soup is piping hot.

Serve in individual serving bowls. Season to taste with salt and pepper. Heat oil in a large saucepan over medium-high heat. Add pork and cook, stirring occasionally, until no longer pink on the outside, about 2 minutes. Stir in apples and cook, stirring occasionally, until just beginning to soften, about 2 minutes more. Add broth and water; bring to a boil. Add noodles and cook according to the package directions, stirring occasionally. Stir the miso mixture into the soup and remove from the heat. Place eggplant, zucchini, green bell pepper, onions and salad dressing into a skillet.

Stir lightly to combine and cook over low heat until tender. Stir in cherry tomatoes and cook for minutes. Serve over cooked brown rice. Oriental Sweet and Sour Vegetables Yield: Combine all ingredients except vegetables into bowl, mix and set aside. Heat 2 teaspoons of oil in skillet and add frozen vegetables. Cook for minutes or until vegetables are crisp-tender. Add sweet and sour sauce and cook for another 2 minutes or until mixture comes to a boil.

This dish is great over pasta or brown rice. Lightly oil a 9-inch pie plate or square baking dish. Core cauliflower, leaving head intact, then discard core and put cauliflower head in pan. Transfer to a serving dish. Steam greens in the stewed tomatoes using a small pan, pot, or electric skillet on medium-high heat. Cook greens 10 to 20 minutes, until they are as soft as you like them.

Add the rice, canned beans, and seasonings.

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Cook until heated through. Quick Black Bean Chili Yield: Chop onions and mince or press garlic and let sit for at least 5 minutes to enhance their health-promoting properties. Place all ingredients—except cilantro—in a pot, cover, and let simmer for about 20 minutes. Top with cilantro and serve. In a skillet, cook cubed chicken in 1 TBS olive oil.

Add stir-fry veggies to skillet and cook for an additional minutes. Add frozen rice to skillet and 1 TBS of water of needed to allow rice to warm. Add dressing, bring to a boil and mix ingredients together until veggies are warmed, but still crisp. Spray Crock Pot with olive oil spray. Add cut veggies, potatoes, broth, frozen chicken tenders, packet of seasoning. Cook on low for hours. Use leftovers for lunch the following day or make into a stew. Steam fry the vegetables in the chicken broth or water using a small pan, pot, or electric skillet, on medium high heat.

Add more broth as needed to keep the vegetables moist. Add the rice, canned beans and seasonings. Steam fry until heated through. Combine first 5 ingredients through pepper in a bowl; set aside. Heat a nonstick grill pan coated with cooking spray over medium-high heat. Sprinkle fish with salt.

Cook fish 4 minutes on each side or until it flakes easily when tested with a fork. Stuffed Green Peppers Yield: Cut around the stem of the green peppers. Remove the seeds and the pulpy part of the peppers. Wash, and then cook green peppers in boiling water for five minutes. In saucepan, brown turkey.

Stuff each pepper with the mixture and place in casserole dish. Pour the remaining tomato sauce over the green peppers. Cover and bake for 30 minutes at degrees. Our local advisors can help your family make a confident decision about senior living. About the Author Sarah J. Stevenson is a writer, artist, editor and graphic designer living in Northern California. Her visual art has been exhibited around California, and her writing has appeared in a variety of web sites and print publications.

For more information, please visit: Please share your thoughts or comments on this article: All the recipes are great and healthy. Thanks for putting all these together in one blog.

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Anosognosia and Alzheimer's Posted On 22 Mar Get the latest tips, news, and advice on aging and caregiving. Join our ever growing community. It contains a good helping potassium, which can help curb stroke risk, and some research has also shown that adding a little coconut water to rice and letting it cool makes it less caloric. Keep unsweetened shredded coconut in your fridge and sprinkle it on a raw kale or collard green salad.

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Nutrition per 1 cup, shredded: Whatever cut you like, prepared as you normally would. We also like this: Nutrition per 3 ounces: Ghee is a clarified butter that is made by melting butter and skimming off some of the fat. It can be easier for some people to digest and is a staple of Indian cuisine. It also has a slightly nutty flavor. Use ghee as a cooking tool for a new flavor and a commendable nutritional profile. Nutrition per 1 tsp: Less expensive than fresh salmon, the canned version is one of the richest food sources of vitamin D which is good for bone health and calcium absorption.

Its omega-3 fatty acids are another added bonus. Nutrition per 1 can: Spirulina is a blue-green algae that is high in lots of vitamins, nutrients and antioxidants that protect cells. Nutrition per 1 tbsp: Not to mention adding a little lemon zest to any meal adds a flavor kick. The easiest way to get vitamin C into your diet without taking pills is to drink lemon water.

Nutrition per 1 fruit: Tofu also contains isoflavones, which have benefits related to heart health and a decreased risk of breast and prostate cancer. Try the soft kind of tofu that has the consistency of jelly. Top with soy sauce mixed with sesame oil, green onion and black pepper and if you like it spicy, a little sriracha. Bitter greens—like dandelion—are rich in vitamin C as well as B vitamins, calcium, iron and potassium.

In salads, stewed in stock or like this: Nutrition per 1 cup, chopped: Like all spud varieties, purple potatoes are rich in potassium—which is needed for blood pressure management. Chilean Beef and Purple Potato Salad. Nutrition per medium-sized potato: Come for the crazy good flavor nutty, savory and somehow cheesy and stay for the nutritional punch. Nutritional yeast is a complete protein with all nine essential amino acids as well as zinc, selenium, B vitamins, protein and fiber.

Oysters are a great source of protein, omega-3 fatty acids, iron, calcium, zinc, and B Sadly, the data on their effectiveness as an aphrodisiac is less robust. Learning how to shuck oysters makes for a great party trick instead of simply offering guests the usual appetizer plate. Nutrition per 6 medium: This is a very versatile stone fruit, with colors that range from green with a reddish blush to bright yellow. Mangos are also chock full of vitamins and antioxidants, especially vision protective vitamin A: Strawberries are a good source of vitamin C and other compounds involved in metabolism and bone health.

Nutrition per 1 cup: Blackberries in particular are high in fiber, which can increase how full and satisfied you feel after eating, as well as vitamins C, K and manganese. Research has also linked berry consumption to a wealth of benefits for the body and mind, like lower rates of cognitive decline. The compounds that make their colors so vibrant can also lower inflammation and support the immune system.

Bring two cups of steel-cut oats, a pinch of salt, and eight cups of water to a boil. Then turn off the heat, leave it overnight, and top it with blackberries. Artichokes have a meaty texture, and the vegetables are a nutritional powerhouse, rich in folate, dietary fiber, vitamin C, vitamin K and abundant in antioxidants such as quercetin and anthocyanins.

Serve with a simple dipping sauce of greek yogurt or mayo, if you want a treat mixed with garlic and curry. Nutrition per 1 medium artichoke: Sauerkraut is fermented cabbage that contains fiber and multiple vitamins that make it a good addition to your dinner plate. Sauerkraut is a good source of iron, manganese, copper, sodium, magnesium, and calcium. Not to mention it contributes a moderate amount of protein to your diet. Like other fermented foods, sauerkraut contains probiotics that benefit the gut and digestion.

You can do the fermenting yourself with this recipe for Red Sauerkraut or buy it pre-made and eat it on its own, with eggs, or mixed into salads or slaws. Spaghetti squash has one of the highest water contents of all the winter squash. It also yields a good dose of vitamin A, calcium, vitamin C and fiber.

Substitute it for pasta in your favorite dish. You can also strain them and form them into patties that you bake in the oven. Apples are rich in a type of fiber that can lower cholesterol levels, making them a heart healthy snack. Nutrition per 1 medium apple: Wild caught cod is a versatile and sustainable fish that is available throughout the year. Though the fish is lower in fat, a high percentage of its fat comes in the form of omega-3 fatty acids, which are associated with a decreased risk of cardiovascular disease.

Nutrition per 1 stalk: The leaves of some beets, like golden and Chioggia varieties which are striped on the inside! Beet Soup with Potatoes and Beet Greens. Like purple potatoes, the unexpected shade of this cauliflower comes from the antioxidant anthocyanin. Cauliflower is low in calories and rich in fiber, vitamin C, folate, manganese, vitamin K and B6 which is involved in metabolism and early brain development.

Consider steaming or stir-frying cauliflower to keep nutrient levels high.

Diabetic sugar free

Add a glug of olive oil, salt and pepper, and at the end, toss in any fresh herbs you may have, such as thyme, rosemary or even mint and basil. Consider it a healthier and more elevated mashed potato. Endive is high in inulin and fiber, which can lower LDL cholesterol levels to benefit the heart. Endive is also a great source of vitamin A and beta-carotene as well as B vitamins, iron and potassium. Often used raw in salads or appetizers, cooked endive can taste sweet and nutty. Bacon Endive Tomato Bites.

A good snap pea should look moist—when they are dry they taste more starchy. Snap peas are delicious plain or dipped into hummus, but if you want to mix it up a bit, drizzle some red wine vinegar or rice vinegar on top of them, mixed with a little oil, and serve. There may be no other vegetable more evocative of summer than corn, though there are certainly reasons to eat it year-round.

One ear of corn has approximately the same calories as an apple, with equally high nutrient levels, too. Non-genetically modified corn is also loaded with lutein and zeaxanthin, two phytochemicals that promote healthy vision. Oaxacan-Style Grilled Corn on the Cob. Nutrition per 1 medium ear: Pumpkin is not just for carving.

Its seeds are high in potassium and magnesium, and pumpkin flesh is rich in beta carotene, which is good for the immune system. One cup of canned pumpkin contains 7g fiber and 3 grams of protein, which is helpful for regular digestion. Make a toasted pumpkin seed pesto. Throw them in a food processor with basil, olive oil, parmesan, garlic and lemon juice.

25 Recipes for Senior Nutrition

Or roast, puree and eat it as a side dish or mixed in with potatoes. Nutrition per 1 cup mashed: Kimchi is the Korean version of fermented cabbage, and is loaded with vitamin A, B vitamins and vitamin C. Similar to sauerkraut, it contains healthy probiotics that regulate digestion. It adds a kick of flavor to almost any recipe. You can buy it or make it yourself. Olives are high in healthy fat that can benefit your heart and brain and keep weight in check.

Research has also suggested that olives are a good source of antioxidants that prevent the buildup of bad cholesterol in artery walls. Pour them into a dish and serve, or slice them up and add them to any pasta recipe. Nutrition per 1 large olive: