diabetes friendly

Roasted Brussels Sprouts

Brussels sprouts

olive oil

salt

black pepper

Green Beans with Lemon and Garlic

green beans, ends trimmed

butter

garlic cloves, minced

red pepper flakes

lemon zest

Salt and black pepper

Oven-Baked Salmon

salmon fillet,

Coarse-grained salt

Toasted Almond Parsley Salsa,

squash,

shallot

red wine vinegar

Coarse grain salt

capers,

parsley

almonds

Herb-Marinated Pork Tenderloins

lemon juice (4 to 6 lemons)

Good olive oil

garlic (6 cloves)

rosemary leaves

thyme leaves

Dijon mustard

Kosher salt

pork tenderloins (about 1 pound each)

Marinated Chicken Breasts

garlic or onion powder, optional

salt and black pepper

chicken

Herbed Chicken Marsala

chicken breast cutlets

whole wheat flour

chicken broth

tomatoes

rosemary

white button

sweet marsala wine

unsalted butter

flat-leaf parsley

Salmon Baked in Foil

salmon

tomatoes, chopped,

shallots

lemon juice

oregano

thyme

Pork Tenderloin with Seasoned Rub

garlic powder

cumin

coriander

Salt

pork tenderloin

garlic

Chia Seed Pudding

almond milk

plain low-fat (2 percent) Greek yogurt

vanilla extract

chia seeds

strawberries,

almonds,

Healthy Curried Spaghetti Squash

spaghetti squash (about 2 3/4 pounds)

ginger

garam masala

honey

kosher salt,

cilantro leaves

Roasted Carrots

carrots

dill

Slow-Cooker Pork Tacos

ancho chiles

whole pasilla chiles

garlic,

chipotles in adobo sauce

white onion,

cider vinegar

oregano,

pork

pepper

bay leaves

cinnamon

Corn tortillas, warmed,

Assorted taco toppings,

Chicken Saltimbocca

(3-ounce) chicken cutlets, pounded to evenly flatten

prosciutto

(10-ounce) box frozen chopped spinach, thawed

Parmesan

Oil and Vinegar Slaw

sugar

sack, 16 ounces, shredded cabbage mix for slaw salads

Salt and pepper

Shrimp Stir-Fry

jumbo shrimp,

zucchini,

large ears of corn, kernels removed

red grape tomatoes, sliced in half lengthwise

yellow grape tomatoes, sliced in half lengthwise

basil leaves, cut in chiffonade

Parmesan shavings

lemon

Rice or pasta, for serving, optional

Turn up the stove for Sunny Anderson's healthy Honey-Glazed Carrots recipe from Cooking for Real on Food Network.

Honey Glazed Carrots

baby carrots

Honey Glazed Carrots: Food Network

In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley.

Good but needs adjusting. First, recipe says to cook in water til TENDER.  It takes a while to get there, so I covered it to speed things along. But then at the end it says to cook 5 mins more with the honey and butter, making it TOO tender. So next time I'd cook in water, covered, BUT I'd cook til FIRM TENDER and then proceed with the butter and honey.  I don't like carrots to be TOO soft, they can feel like baby food that way. Glad I tested this one before Easter!

The only comment that I have is that an extremely talented Cordon Bleu chef that I worked for always said that “if it grows below the ground, start with cold water and if it grows above, start with boiling water.

This is a "keeper" recipe.  I served it with my Easter Dinner and the family just LOVED it!!!  I used carrots with the tops still attached, and I trimmed and peeled the whole carrots so that they looked just like the photo, and I must say, it makes for a beautiful presentation.  I cooked as directed and my carrots were PERFECTLY cooked, tender, but certainly not mushy.  They were beautiful and delicious.

Great easy recipe, husband says I can cook this every day! Thank you.

Very tasty and not too sweet because of the balanced flavors.<br />

jus made this tonite,im very pleased with the ease of this recipe yet so tasty

I loved this!  I used what I had at home, so I replaced the honey with agave syrup, butter with coconut butter, and omitted the parsley.  It came out great!

I have made these several times, always a hit.  Serving for Christmas dinner; standing rib roast and loaded baked potatoes.

I made this as a side for Thanksgiving. Everybody loved them.  I followed the recipe exactly that time but have made some slight tweaks since: I steam the carrots instead of boil them. It only takes a tiny bit more time and saves all the good nutritional content. Also, I leave the carrots slightly underdone at this stage before tossing them into the glaze mixture, as they will cook further in while in the glaze sauce and you don't want mushy carrots.  The second time I made it I also had the glaze sauce going while the carrots steamed. This way it thickened up quicker. If you wait to combine it when the carrots are done steaming then the glaze is too watery. Lastly, I also put in 1/3 less butter and it was just as good as the first time i made it. The important flavors to me were the sweetness of honey and tang of lemon.  I love this recipe 

https://www.foodnetwork.com/videos/honey-glazed-carrots-0149069

Quick as a rabbit, these honey-glazed baby carrots are ready to serve.

Honey-Glazed Carrots

I always like to have a few salads at my BBQ to balance out the heavier stuff. Cole slaw is one of the classics, and I love it, but I like to make it my own by mixing in a few Asian flavors. I use the pre-shredded coleslaw mix that comes in bags at the supermarket or for red and green shredded cabbage packaged separately. And then I dress it up with some other fresh ingredients to make an outstanding and different kind of slaw.

Asian Style Slaw

(6 large) scallions, trimmed and thinly sliced

(16-ounce) bags coleslaw mix red cabbage

red onion, thinly sliced

soy sauce

vegetable oil

white vinegar

dark brown sugar

Asian sesame oil

sesame seeds, optional

Rough up the scallion slices a little with your fingers so all the little layers of the scallion whites separate. Toss the coleslaw mix or both kinds of cabbage, the red onion and scallions together in a large bowl until everything is thoroughly mixed. You can make the slaw up to this point up to a day in advance as long as you keep it refrigerated. Before serving, simply bring the slaw back to room temperature, make the dressing and toss.

Stir the remaining ingredients together in a small bowl until blended, then pour over the vegetables. Serve within 1 hour of dressing or the cabbage will get wilty and sad.

The perfect pairing with teriyaki skirt steak and sticky rice. I added cilantro and substituted brown sugar for honey, and white vinegar with rice vinegar. Perfection!

So delicious and easy! I added cilantro. Very tasty !

I was looking for an alternative to cole slaw and this recipe rocks!  I added cilantro, sliced almonds and black sesame seeds.  Yum yum!

Really good!  It's a bit heavy on onions so tone them down if you need to.  I halved the recipe and it fed our family of 4 perfectly.  My teenage boys had seconds, said they couldn't get enough.

Great recipe!  I had a head of napa cabbage in the fridge that I used instead of traditional cabbage, and I was very pleased with the result.

We liked it wilty!!!  Made it ahead of time and let it marinade in its own juices - fear not allowing it to sit and absorb all the goodness.

Loved it. Made a half batch and almost devoured it in one night by myself. Like it so much I could stuff it in a tortilla and live on it. Wished I used the dressing more sparingly however. I also had an abundance of sugar snap peas and banana peppers in my garden so I added them for extra crunch sliced diagonally. I think I’m going to make this dressing for regular salads too. I also left out the sugar...Didn’t need it.

I made it as instructed, and it was very well received by guests.<br />

The recipe and reviews sounded great, but I did not like it at all and did not make any changes to the recipe. Not a helpful review I know .... but this just wasn't for me. :) 

https://www.foodnetwork.com/videos/asian-style-coleslaw-recipe-0169083

This recipe's Asian flavorings are a welcome change from plain coleslaw.

Asian-Style Coleslaw Recipe

Slow Cooker Pepper Pork Chops

vegetable broth

brown sugar

black peppercorns, slightly crushed

bone-in pork chops

apple

onion,

Combine the vegetable broth, 1/2 cup kosher salt, brown sugar and peppercorns in a medium saucepan and set over medium-high heat. Cook just until the salt and sugar dissolve, then remove from the heat and add the ice. Place the pork chops into a 2-gallon zip-top bag along with the mixture and seal. Place in a plastic container and refrigerate overnight.

Remove the chops from the brine, rinse, and pat dry. Season on both sides with the kosher salt and set aside

Heat 1 1/2 tablespoons of the olive oil in a 12-inch stainless steel saute pan over medium-high heat. Saute the pork chops on both sides until golden brown, approximately 5 to 6 minutes per side. Once browned, place the pork chops into the slow cooker atop the apples.

Add the remaining 1/2 tablespoon of olive oil to the pan followed by the onions and saute until they begin to brown, 3 to 4 minutes. Add the chicken broth to the pan to deglaze. Add the black pepper and thyme and stir to combine. Transfer this to the slow cooker, set to high, cover and cook for 1 1/2 hours. Decrease the heat to low and continue cooking for another 4 hours and 30 minutes or until the pork is tender and falling away from the bone.

If you look at the lower ratings, you’ll see a pattern; most of them admit to not following the actual recipe. So their rating reflect either the result of their own major changes/omissions or premature assumptions about the final result. <div><br /></div><div>I’ve made this multiple times over the years - following the recipe exactly (because the result is such that I wouldn’t want to change it). It amazing! Never has it been too salty (it’s important that you THOROUGHLY rinse the brine off; and if you saw the episode, you know that means a heavy rinse, rubbing the meat with you fingers - not just putting it under water for a moment; it is, after all, a salt-brine). </div><div><br /></div><div>Full disclosure - I do like strong flavor, and this delivers. All that pepper ends up mellow and savory, not ... “peppery”. And the slow-cooked flavor from the dried apple slices, onion and thyme elevate and balance it. While the meat is very fork-tender, it doesn’t disintegrate or turn to mush (at all). Just be careful when serving and you can get the whole chop on the plate without issue. </div><div><br /></div><div>I want to try this with a pressure cooker (to cut down on the cooking time), but I don’t know if the resulting flavor from the pepper and apple slices will end up as complex and balanced. Will probably try anyway. </div><div><br /></div><div>So... follow (all) the instructions, don’t make any substitutions (i.e. no table salt, no fresh apple slices, no gravies, etc) and don’t omit anything or any steps, and I doubt you’ll be disappointed. Do it that way at least the first time, and you’ll be better able to gauge the likely effect of modifying it going forward. My prediction - you won’t need/want to!</div>

So easy and so good. I was worried about the amount of black pepper, but the slow cold totally mellowed it out. The pork was juicy and tender. When it was time to serve I pulled the bones right out of the chops in the crock.  This is a keeper. 

When I made this, I didn't refrigerate overnight in brine (forgot - oops).  BUT marinated for about three hours in the sauce first.  I then made the recipe exactly as it is - and it was a hit.  So yummy, so easy, so tender, and froze well too.  Another winner!  

These were way too salty! And I even skipped the step of salting after rinsing from the brine. Very disappointing.

This has been a staple in our home for years. It delicious every time. 

My family really liked these pork chops. However, they were a bit salty, for us. The next time, I will cut back on the salt for the brine. But, over all, very good! 

Followed the directions as written with only one change,  fresh honey crisp apples instead of dried apples.. amazing.. the pan drippings made an excellent gravy for the mashed potatoes I served with the chops.   Definitely will make again.  

Love this recipe! Have made it several times. Family loves it. 

I tried this recipe and liked it. I made some changes because I didn’t realize I should’ve started the day before. However it turned out really well.

https://www.foodnetwork.com/videos/slow-cooker-pepper-pork-chops-0196675

Alton's Slow-Cooker Pepper Pork Chops: the easiest dish a cook could want.

Slow-Cooker Pepper Pork Chops

Alton Brown's Grilled Pork Tenderloin recipe, from Good Eats on Food Network, stays moist thanks to hours of soaking in a sweet and sharp lime-based marinade.

Grilled Pork Tenderloin

pork tenderloin,

lime juice

chipotle chile pepper in adobo sauce

Trim the pork tenderloin of any excess fat and silver skin.

Place the lime zest, lime juice, honey, salt, and garlic powder in a small, lidded jar and shake to combine. Pour half of the marinade mixture into a 1-gallon resealable bag, add the chipotle pepper, and move around to combine. Add the pork tenderloin to the bag and seal, removing as much air as possible and place in a container to catch any leaks. Marinate in the refrigerator for 6 to 24 hours, rotating the bag halfway through the time. Place the remaining marinade in a covered container and refrigerate until ready to use.

Remove the tenderloin from the bag and allow to sit at room temperature while preparing the grill. Remove the reserved marinade from the refrigerator.

Fill a large chimney starter with natural lump charcoal and light. Once the charcoal is ashy and white, approximately 30 minutes, dump the hot charcoal onto the lowest grate of the grill and spread into an even layer using extra-long tongs. Place the cooking grate back on the grill and cover with the lid; heat the grate to medium heat for 2 to 3 minutes.

Brush the grill with vegetable oil. Remove the tenderloin from the bag and place in the center of grate. Discard bag with marinade. Cover and cook for 12 to 15 minutes, turning every 1 1/2 to 2 minutes, until the tenderloin reaches an internal temperature of 140 degrees F.

Remove the tenderloin from the grill and place on a large piece of heavy-duty aluminum foil folded at the edges to create a basket, and pour on the reserved marinade. Wrap tightly and rest for 10 minutes. Remove to a cutting board and slice. Garnish with cilantro and serve.

I added an extra chipotle pepper to the marinade and grilled slow with offset coals and mesquite wood. It is important to follow the directions and wrap in foil with the reserve marinade. It is fantastic!

Excellent.  Didn't have enough lime juice so I used a combo of lemon and orange juice.  Loved the favors.  Don't understand why some folks are complaining that the cooking times were off or that they found the pork under or over cooked?  140 is 140, get a meat thermometer and learn how to use it.

Incredibly yummy marinade for pork. I don't have a grill, so browned pork on all sides in ovenproof pan on cooktop and then finished in oven at 425 degrees for 15 minutes to 145 degrees and wrapped in foil. Since cooking in oven, I did not use marinade to baste at end. <div><br /></div><div>Day Two, sauteed' halved brussels sprouts in olive oil and butter in wok. At end of cooking time, added the remaining 'basting' marinade to the sprouts and also leftover slices of the pork tenderloin for a stir fry. The marinade on the sprouts and pork was Awesome! Thank you Alton for another great meat recipe. </div>

This is a great guide for cooking pork loin. It’s dead on. I do not use the same seasonings but the method for cooking makes for a tender pork loin that is never over cooked. I highly recommend this recipe.

<span>12 to 15 minutes?? Maybe a typo? Pork Tenderloins need to cook closer to an hour. It is rare, but undercooked pork can still make a person quite ill. The only pork tenderloin that can cook in 15 minutes would have to be smaller than usual and at a very high temp. Maybe that is the case?</span>

This is superb because it is explained fast and efficient!  Thank you!<br />

Fantastic pork tenderloin I ever had before!! love this recipe

This is hands down the BEST marinade for prom tenderloin I have ever done. Ever.   Its the perfect mix of sweet and savory with a little kick with the chipotle pepper.  You have to try this.  Amazing.  The flavor of the pork marries perfectly with this marinade.  This will be a regular in our house.  

I want to know the recipe of that delicious looking side item!!

https://www.foodnetwork.com/videos/grilled-pork-tenderloin-0149143

This honey-lime marinade guarantees the juiciest pork you've ever tasted.

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