Enjoy!

for diabetics. I'm a newly diagnosed diabetic and am having to seek out new recipes or reengineer old recipes for the present situation.

Tonight, it's Parmesan Crusted Chicken Breasts with Warm Bitter Greens and Fennel Dressed In a Mustard Vinaigrette along with some roasted asparagus with garlic and parm.

Source-https://www.thescramble.com/recipes/hoisin-glazed-green-beans-and-tofu/


There are a lot of ads on this site IMO

cook time-30 minutes


Snip--Ingredients

16 oz. extra-firm tofu drained, wrapped it in a clean dishcloth for as long as possible (up to 12 hours), but at least 5 minutes, and cut it into 1-inch cubes
2 Tbsp. canola or vegetable oil
2 tsp. cornstarch
2 Tbsp. hoisin sauce (sold with Asian foods)
2 Tbsp. reduced-sodium soy sauce (or use any variety) (use wheat/gluten-free, if needed)
1 tsp. sesame oil
1/4 tsp. crushed red pepper flakes optional
16 oz. green beans, fresh or frozen trimmed and halved
2 cloves garlic minced, about 1 tsp

Instructions

First, In a medium bowl, toss the tofu cubes with half of the cornstarch.

Heat the oil in a large nonstick skillet or wok over medium heat.

When the oil is hot, add the tofu in a single layer and brown it, turning occasionally, for about 10 minutes until it is golden brown.

Using a spatula, transfer the tofu to a plate and set it aside.--I use bamboo tongs, easier for me to rotate the cubes

Meanwhile, in the bowl that held the tofu, whisk together the hoisin sauce, soy sauce, sesame oil, crushed red pepper flakes (optional), remaining cornstarch, and 1 Tbsp. water.

Add the green beans, garlic, and 2 Tbsp. water to the skillet and cook them for 2 – 3 minutes, then add the sauce, cook for 2 more minutes, then add the tofu and cook it all together for 1 more minute until the green beans are tender-crisp and nicely glazed with the sauce. Serve it immediately over rice or refrigerate it for up to 3 days.

Every night is meatless here. I’m finishing up my seitan ribs from the other day, probably with a salad (I have some mixed greens and a cucumber to use up).

Cher’s apple-ginger kombucha really got my mouth watering! Will have to sub a Reed’s Extra ginger brew instead.

Salad or watermelon later.

Good Evening

Details:

Small ciabatta roll
Evenly sliced heirloom tomato
Center-cut hickory-smoked bacon
Iceberg Lettuce
Hellman's Mayonnaise

Had a lot going on today so it was takeout falafels from a local Lebanese restaurant and they were delicious. Also had some leftover apple pie for dessert. Cheers!🥂

In our house a "salad bowl" is a big bowl that is 1/2 pasta salad and 1/2 garden salad. to make it hearty, we throw protein (usually hard-boiled egg, shaved parmesan and whatever meat we have leftover in the fridge) on top.

The pasta salad in last night's meal was a pesto pasta salad, employing a pesto I made from basil in the garden. It was my first attempt at homemade pesto. I was happy with it.

Here's what dinner looked like: