Eating Healthier!

One of my girlfriends recently was diagnosed with Type 2 Diabetes, and is totally changing her diet. As she is one-third of the "girls night" trio, her diagnosis has changed up our menus a bit - for the better! I began to get excited about all the new food combinations we'll be having on "girls night" and how all three of us will be eating healthier (at least one night a week, for two of us)! I'm now on a mission to find tasty Diabetes-friendly recipes to serve when it's my turn to host!

The food she prepared this week for "girls night" was so awesomely amazing, I just had to share it! Some of us, me included, had thirds of the lettuce wraps! Please excuse the photos; I used my cell phone camera...

Black Bean Dip with Baked Tortilla Chips

(taken from www.diabeticgourmet.com)

vegetable cooking spray

1/2 cup thinly sliced green onions and tops

1-2 cloves garlic, minced

1 15-ounce can black beans, rinsed and drained

3/4 cup (3 ounces) shredded reduced-fat Cheddar cheese

1/4 tsp. salt

1/3 cup vegetable broth or water

1/2 Tbl. finely chopped cilantro

baked tortilla chips

Spray small skillet with cooking spray; heat over medium until hot.  Saute onions and garlic until tender, about 3 minutes.  Process the black beans, cheese and salt in a food processor  until almost smooth, adding enough broth or water to made desired dipping consistency.  Mix in onion mixture and cilantro.  Spoon dip into bowl and serve with tortilla chips.



 Chicken Lettuce Wraps (taken from www.tasteofhome.com)

1 1/2 pounds boneless skinless chicken breasts, cubed
1 Tbl. plus 1 1/2 tsp. peanut oil, divided
3/4 cup chopped fresh mushrooms
1 8-ounce can water chestnuts, drained and diced
1 Tbl. minced fresh ginger root
2 Tbl. rice vinegar
2 Tbl. reduced-sodium teriyaki sauce
1 Tbl. reduced-sodium soy sauce
1/2 tsp. garlic powder
1/4 tsp. crushed red pepper flakes
1 1/2 cups shredded carrots
1/2 cup julienned green onions
12 Bibb or Boston lettuce leaves
1/3 cup sliced almonds, toasted

In a large nonstick skillet coated with cooking spray, cook chicken in 1 Tbl. of oil for 3 minutes; drain.  Add the mushrooms, water chestnuts and ginger; cook 4-6 minutes longer or until chicken is no longer pink.  Drain and set aside.

In a small bowl, whisk the vinegar, teriyaki sauce, soy sauce, garlic powder, red pepper flakes and remaining oil.  Stir in the carrots, onions and chicken mixture.  Spoon onto lettuce leaves and sprinkle with almonds.  If desired, fold sides of lettuce over filling and roll up.

So here's to healthier eating without sacrificing taste! More to come, I'm sure!