Vegetarian
74 Chilean Lentil Stew with Salsa Verde*
GF
98 Fried-Egg Muffin with Power Greens
98 Harvest Pita
93 Mushroom-Cauliflower “Risotto”*
GF
98 Power Greens GF
101 Quinoa, Avocado & Chickpea Salad
over Mixed Greens GF
80 Spicy Vegetable Lo Mein
86 Spinach-Tomato Macaroni & Cheese
81 Sweet & Sour Tofu
* To make the lentil stew and risotto
vegetarian, swap out the chicken broth for
vegetable broth.
Beef & Pork
88 Corn Chowder with Bacon
72 Cuban Beef Picadillo over
Plantain Mash GF
79 Ginger Beef with Baby Bok Choy
89 Old-Fashioned Meatloaf
95 Paprika Pork with Potatoes GF
93 Steak & Sweet Potato Enchilada
Bowls GF
98 Veggie & Sausage Scramble
GF
Fish & Seafood
94 Ginger-Tahini Glazed Salmon
98 Mediterranean Tuna Salad
GF
66 Moroccan Cod & Vegetables with
Chermoula Sauce GF
73 Mushroom & Shrimp Quinoa Risotto
GF
66 Provençal Fish with Roasted
Potatoes & Mushrooms GF
68 Salmon Souvlaki with Tzatziki &
Greek-Style Green Beans GF
82 Shrimp & Egg Fried Rice
66 Swordfish alla Ghiotta over Polenta
GF
68 Turkish Seared Tuna with Bulgur
& Chickpea Salad
Chicken & Turkey
101 California Turkey Burgers &
Sweet Potato Fries
95 Chicken Fajita Bowls GF
95 Creole Chicken & Shrimp GF
82 Kung Pao Chicken
75 Mexican Chicken Tinga Bowls with
Calabacitas & Brown Rice GF
101 Sausage-Kale One-Pot Pasta
89 Skillet Chicken Potpie
89 Southern-Style Oven-Fried
Chicken
75 Venezuelan Chicken Sandwiches
with Avocado GF
+Find these recipes and more at EatingWell.com/DiabeticLivingRecipes
PREP SKILLS: HOW TO
POACH CHICKEN BREASTS
Use this technique for the cooked
chicken in the Mexican Chicken Tinga
Bowls (p. 75) or the Skillet Chicken
Potpie (p. 89), or make it anytime you
need cooked chicken for a meal.
Place 2 to 4 boneless, skinless
chicken breasts (12 oz. total for
Tinga Bowls or 20 oz. for Potpie)
in a medium saucepan; cover with
cold water. Bring to a simmer over
medium-high heat. Reduce heat to
low, partially cover, and cook until an
instant-read thermometer inserted
in the thickest part registers 165ºF,
12 to 15 minutes. Transfer to a plate.
Reserve broth for another use—it
will keep in the fridge for up to 4 days
or in the freezer for up to 3 months.
JACOB FOX; STYLING: GREG LUNA & LESLIE POYZER
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