2019-05-01_Diabetes_Self-Management

Grilled Oriental

Shrimp Kabobs

MAKES 4 SERVINGS
SERVING SIZE: 1 KABOB (WITHOUT FRIED RICE AND
PINEAPPLE SPEARS)

Nutrients per Serving: Calories 129, Total Fat 4g, Satu-
rated Fat 1g, Protein 20g, Carbohydrates 1g, Cholesterol
173mg, Dietary Fiber 1g, Sodium 596mg

Dietary Exchange: 2 ½ Meat

3 tablespoons reduced-sodium soy sauce or
regular soy sauce

1 tablespoon regular or seasoned rice vinegar

1 tablespoon dark sesame oil

2 cloves garlic, minced

¼ teaspoon dried red pepper flakes

1 pound uncooked large shrimp, peeled and
deveined

1. For marinade, combine soy sauce, vinegar, oil, garlic
   and pepper flakes in small bowl; mix well. Cover;
   refrigerate 1 hour or overnight.


2. To complete recipe, combine marinade and
   shrimp in large resealable food storage bag. Seal bag
   securely. Refrigerate at least 30 minutes or up to 2
   hours, turning bag once.


3. Spray barbecue grid with nonstick cooking spray.
   Prepare barbecue grill for direct cooking.


4. Drain shrimp, reserving marinade. Thread shrimp
   onto 4 (12-inch-long) skewers. Place skewers on pre-
   pared grid; brush with half of reserved marinade.


5. Grill skewers on covered grill over medium coals
   5 minutes. Turn skewers over; brush with remaining
   half of marinade. Grill 3 to 5 minutes more or until
   shrimp are opaque.

Serving Suggestion: Serve with fried rice and
fresh pineapple spears, if desired.

Grilled Pork Tenderloin

Medallions

MAKES 4 SERVINGS

SERVING SIZE: 3 MEDALLIONS

Nutrients per Serving: Calories 145, Total Fat 4g, Saturated

Fat 1g, Protein 24g, Carbohydrates 2g, Cholesterol 66mg,

Dietary Fiber 1g, Sodium 528mg

Dietary Exchange: 3 Meat

1 tablespoon garlic salt

1 tablespoon dried basil 

1 tablespoon dried thyme

1½ teaspoons cracked black pepper

1½ teaspoons dried rosemary

1 teaspoon paprika

Nonstick olive oil cooking spray

12 pork tenderloin medallions (about 1 pound)

1. For rub, combine garlic salt, basil, thyme, pepper,
   rosemary and paprika in small jar or resealable food
   storage bag.


2. Spray cold grid of grill with cooking spray. Prepare
   grill for direct grilling. Sprinkle 2 tablespoons rub evenly
   over both sides of pork, pressing lightly. Spray pork with
   cooking spray.


3. Place pork on grid over medium-hot coals. Grill,
   uncovered, 4 to 5 minutes per side or until pork is barely
   pink in center.

Serving Suggestion: Serve with steamed red pota-

toes and yellow bell pepper strips, if desired.

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