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Monday, Mar 11
Ashley’s cooking Live at 7:00 pm ET
| Cook Time | 30 minutes |
| Servings |
servings
|
- 2 cans salmon packed in water
- 1/2 cup onion grated, divided into 2 - 1/4 cups
- 1 tablespoon fresh ginger grated
- 1 bunch scallions sliced
- 1 eggs
- 1/4 cup sesame seeds
- 1/4 cup olive oil
- 2 tablespoons sesame oil
- 1/2 cup rice wine vinegar or white balsamic vinegar
- 2 teapoons soy sauce
- 2 cloves garlic grated
- 1 lime juiced
- 2 leaves kale thinly sliced
- 1 cup purple cabbage shredded or thinly sliced
- 1/2 cup carrot shredded or thinly sliced
- 1/2 cup frozen shelled edamame thawed
Ingredients
Salmon Cakes
Asian Dressing
Slaw
|
- Make the Slaw: Add your cabbage, 1/4 cup grated onion, 1/2 cup scallion, carrot and kale to a large bowl with edamame.
- In a smaller bowl, mix together ingredients for dressing until well combined. Pour dressing over slaw and toss slaw to coat evenly. Let sit while you make the salmon cakes, flipping/mixing periodically.
- Into another large bowl, add salmon, egg, 1/4 cup grated onion, 1/4 cup scallion, ginger and a dash of salt and pepper. Mix thoroughly and shape into patties. Roll patties in sesame seeds to coat.
- Heat a skillet over medium heat and cook patties on each side until golden brown, about 3-4 minutes per side. Remove and serve with slaw. Drizzle extra dressing over patties if desired.
Recipe by Ashley Thomas.
Ashley provides free LIVE cooking classes every Monday and Wednesday at 7:00 pm EST! If you’re looking for tips and recipes to help you better manage your blood sugar, then join Ashley in the kitchen.
Sign up to get the weekly class schedule: https://tinyurl.com/y9hcx9bh
Tuesday, Mar 12
Lindsey’s cooking Live at 12:30 pm ET
| Cook Time | 30 minutes |
| Servings |
servings
|
- 1 pound pork tenderloin
- 1 medium yellow onion sliced
- 2 green bell peppers sliced peppers
- 2 cloves garlic minced
- 1 tablespoon canola oil
- 1 tablespoon balsamic vinegar
- Salt and pepper
Ingredients
|
- Preheat the oven to 450°F. In a baking dish, toss together the pork, onion, peppers, garlic, oil, and vinegar, then season with salt and pepper. Bake for 20-25 minutes, until pork is cooked thoroughly to 150°F.
Serve pork with your choice of sides. You can roast a sheet pan of veggies while the pork is in the oven or serve with a side salad; and pair it with a wholesome carbohydrate of your choice, like baked sweet potato.
Recipe by Lindsey McCoy.
Lindsey provides free LIVE cooking classes every Tuesday and Thursday at 12:30 pm EST! Her classes focus on nutrition for diabetes and each week she shows you how to make super quick lunches for one that will help you manage your blood sugar.
Sign up to get her weekly class schedule: https://tinyurl.com/ycc8hwvr
Jennifer’s cooking Live at 6:00 pm ET
| Cook Time | 30 minutes |
| Servings |
people
|
- 1 large chicken breast
- 2 limes juiced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon chili powder
- ½ teaspoon salt
- 1 teaspoon cumin
- 1 cup brown rice uncooked
- 1 cup water
- 1 yellow onion
- 1 green bell pepper
- 1 red bell pepper
- 1 clove garlic
- 1 avocado
- 1 bunch fresh cilantro
- 2 tablespoon canola or avocado oil
- Optional toppings: Jalapeno, cheese, radishes
Ingredients
|
- Cut chicken into small cubes. Mix together spices and sprinkle on chicken. Add lime juice and mix well so all sides of the chicken cubes are coated.
- Heat 1 tbps oil in a large skillet and cook chicken cubes. While chicken is cooking, bring 1 cup water to boil and add rice. Cook according to package instructions.
- Thinly slice onion and bell peppers and mince garlic. Add remaining oil to another pan and sautee on medium low until soft and fragrant.
- Assemble burrito bowl with chicken, rice, peppers and onions, avocado and add desired toppings.
Recipe by Jennifer Schlub.
Jennifer provides free LIVE cooking classes every Tuesday evening at 6:00 pm EST! Her classes focus on nutrition for pregnancy and each week she shows you how to create meals that ensure a healthy pregnancy for both you and your baby.
Sign up to get her weekly class schedule: https://tinyurl.com/y9hcx9bh
Wednesday, Mar 13
Ashley’s cooking Live at 7:00 pm ET
| Cook Time | 20 minutes |
| Servings |
servings
|
- 2 mandarins
- 1 grapefruit or blood orange
- 1 ball fresh mozzarella
- 1 small onion thinly sliced
- 1 avocado chopped
- 1 can chickpeas drained and rinsed
- 1/4 cup olive oil
- 1/3 cup orange juice
- 2 teaspoons Dijon mustard
- 1 cup quinoa
- 1 bag spinach
Ingredients
|
- Following instructions on your container of quinoa, add water or stock to a pot with quinoa and bring to a boil. Once boiling, stir, cover with lid and let simmer until done.
- Use a microplane or box grater to zest your mandarins until you get 1 tablespoon of zest. Once you have your zest, peel your mandarins and grapefruit and slice into thick rounds, then cut into quarters.
- Slice your mozzarella into thick rounds and then cut into quarters as well. Thinly slice your onion into strips.
- Chop your spinach and romaine and add to a large bowl. Top with cooked quinoa, citrus, onion, mozzarella, chickpeas and avocado. Toss ingredients to combine.
- Make your dressing by mixing together olive oil, orange juice and dijon mustard. Pour dressing over salad and toss to combine. Dish it up, top with pumpkin seeds, and enjoy!
Recipe by Ashley Thomas.
Ashley provides free LIVE cooking classes every Monday and Wednesday at 7:00 pm EST! If you’re looking for tips and recipes to help you better manage your blood sugar, then join Ashley in the kitchen.
Sign up to get the weekly class schedule: https://tinyurl.com/y9hcx9bh
Thursday, Mar 14
Lindsey’s cooking Live at 12:30 pm ET
- Spread 1 tablespoon of the pesto on each tortilla before topping with spinach and leftover roast pork. Fold one end of the tortilla towards the center to form the bottom of the wrap, then roll the side of the tortilla over the center to form the wrap.
Serve with a piece of fruit, and extra snacking vegetables like snap peas, cucumbers, or carrots.
Recipe by Lindsey McCoy.
Lindsey provides free LIVE cooking classes every Tuesday and Thursday at 12:30 pm EST! Her classes focus on nutrition for diabetes and each week she shows you how to make super quick lunches for one that will help you manage your blood sugar.
Sign up to get her weekly class schedule: https://tinyurl.com/ycc8hwvr
Easily create your shopping list based on the recipes you plan to cook with us.
Monday, Mar 11
Ashley’s cooking Live at 7 pm ET
| Cook Time | 30 minutes |
| Servings |
servings
|
- 2 cans salmon packed in water
- 1/2 cup onion grated, divided into 2 - 1/4 cups
- 1 tablespoon fresh ginger grated
- 1 bunch scallions sliced
- 1 eggs
- 1/4 cup sesame seeds
- 1/4 cup olive oil
- 2 tablespoons sesame oil
- 1/2 cup rice wine vinegar or white balsamic vinegar
- 2 teapoons soy sauce
- 2 cloves garlic grated
- 1 lime juiced
- 2 leaves kale thinly sliced
- 1 cup purple cabbage shredded or thinly sliced
- 1/2 cup carrot shredded or thinly sliced
- 1/2 cup frozen shelled edamame thawed
Ingredients
Salmon Cakes
Asian Dressing
Slaw
|
- Make the Slaw: Add your cabbage, 1/4 cup grated onion, 1/2 cup scallion, carrot and kale to a large bowl with edamame.
- In a smaller bowl, mix together ingredients for dressing until well combined. Pour dressing over slaw and toss slaw to coat evenly. Let sit while you make the salmon cakes, flipping/mixing periodically.
- Into another large bowl, add salmon, egg, 1/4 cup grated onion, 1/4 cup scallion, ginger and a dash of salt and pepper. Mix thoroughly and shape into patties. Roll patties in sesame seeds to coat.
- Heat a skillet over medium heat and cook patties on each side until golden brown, about 3-4 minutes per side. Remove and serve with slaw. Drizzle extra dressing over patties if desired.
Recipe by Ashley Thomas.
Ashley provides free LIVE cooking classes every Monday and Wednesday at 7:00 pm EST! If you’re looking for tips and recipes to help you better manage your blood sugar, then join Ashley in the kitchen.
Sign up to get the weekly class schedule: https://tinyurl.com/y9hcx9bh
Tuesday, Mar 12
Lindsey’s Live at 12:30 pm ET
| Cook Time | 30 minutes |
| Servings |
servings
|
- 1 pound pork tenderloin
- 1 medium yellow onion sliced
- 2 green bell peppers sliced peppers
- 2 cloves garlic minced
- 1 tablespoon canola oil
- 1 tablespoon balsamic vinegar
- Salt and pepper
Ingredients
|
- Preheat the oven to 450°F. In a baking dish, toss together the pork, onion, peppers, garlic, oil, and vinegar, then season with salt and pepper. Bake for 20-25 minutes, until pork is cooked thoroughly to 150°F.
Serve pork with your choice of sides. You can roast a sheet pan of veggies while the pork is in the oven or serve with a side salad; and pair it with a wholesome carbohydrate of your choice, like baked sweet potato.
Recipe by Lindsey McCoy.
Lindsey provides free LIVE cooking classes every Tuesday and Thursday at 12:30 pm EST! Her classes focus on nutrition for diabetes and each week she shows you how to make super quick lunches for one that will help you manage your blood sugar.
Sign up to get her weekly class schedule: https://tinyurl.com/ycc8hwvr
Jennifer’s Live at 6 pm ET
| Cook Time | 30 minutes |
| Servings |
people
|
- 1 large chicken breast
- 2 limes juiced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon chili powder
- ½ teaspoon salt
- 1 teaspoon cumin
- 1 cup brown rice uncooked
- 1 cup water
- 1 yellow onion
- 1 green bell pepper
- 1 red bell pepper
- 1 clove garlic
- 1 avocado
- 1 bunch fresh cilantro
- 2 tablespoon canola or avocado oil
- Optional toppings: Jalapeno, cheese, radishes
Ingredients
|
- Cut chicken into small cubes. Mix together spices and sprinkle on chicken. Add lime juice and mix well so all sides of the chicken cubes are coated.
- Heat 1 tbps oil in a large skillet and cook chicken cubes. While chicken is cooking, bring 1 cup water to boil and add rice. Cook according to package instructions.
- Thinly slice onion and bell peppers and mince garlic. Add remaining oil to another pan and sautee on medium low until soft and fragrant.
- Assemble burrito bowl with chicken, rice, peppers and onions, avocado and add desired toppings.
Recipe by Jennifer Schlub.
Jennifer provides free LIVE cooking classes every Tuesday evening at 6:00 pm EST! Her classes focus on nutrition for pregnancy and each week she shows you how to create meals that ensure a healthy pregnancy for both you and your baby.
Sign up to get her weekly class schedule: https://tinyurl.com/y9hcx9bh
Wednesday, Mar 13
Ashley’s cooking Live at 7 pm ET
| Cook Time | 20 minutes |
| Servings |
servings
|
- 2 mandarins
- 1 grapefruit or blood orange
- 1 ball fresh mozzarella
- 1 small onion thinly sliced
- 1 avocado chopped
- 1 can chickpeas drained and rinsed
- 1/4 cup olive oil
- 1/3 cup orange juice
- 2 teaspoons Dijon mustard
- 1 cup quinoa
- 1 bag spinach
Ingredients
|
- Following instructions on your container of quinoa, add water or stock to a pot with quinoa and bring to a boil. Once boiling, stir, cover with lid and let simmer until done.
- Use a microplane or box grater to zest your mandarins until you get 1 tablespoon of zest. Once you have your zest, peel your mandarins and grapefruit and slice into thick rounds, then cut into quarters.
- Slice your mozzarella into thick rounds and then cut into quarters as well. Thinly slice your onion into strips.
- Chop your spinach and romaine and add to a large bowl. Top with cooked quinoa, citrus, onion, mozzarella, chickpeas and avocado. Toss ingredients to combine.
- Make your dressing by mixing together olive oil, orange juice and dijon mustard. Pour dressing over salad and toss to combine. Dish it up, top with pumpkin seeds, and enjoy!
Recipe by Ashley Thomas.
Ashley provides free LIVE cooking classes every Monday and Wednesday at 7:00 pm EST! If you’re looking for tips and recipes to help you better manage your blood sugar, then join Ashley in the kitchen.
Sign up to get the weekly class schedule: https://tinyurl.com/y9hcx9bh
Thursday, Mar 14
Lindsey’s cooking Live at 12:30 pm ET
- Spread 1 tablespoon of the pesto on each tortilla before topping with spinach and leftover roast pork. Fold one end of the tortilla towards the center to form the bottom of the wrap, then roll the side of the tortilla over the center to form the wrap.
Serve with a piece of fruit, and extra snacking vegetables like snap peas, cucumbers, or carrots.
Recipe by Lindsey McCoy.
Lindsey provides free LIVE cooking classes every Tuesday and Thursday at 12:30 pm EST! Her classes focus on nutrition for diabetes and each week she shows you how to make super quick lunches for one that will help you manage your blood sugar.
Sign up to get her weekly class schedule: https://tinyurl.com/ycc8hwvr