Easy Diabetic Dinners

 Citrus Poached Salmon (serves 4)

• 4- 4oz skinless salmon filet
• 1 lemon
• 1 orange
• 1 cup water or low-sodium chicken broth
• 1 lb of asparagus, trimmed
• 2 tbsp fresh parsley
• 1 tbsp melted butter
• 1/4 tsp salt (optional)
• 1/4 tsp black pepper
• 1 sprig fresh parsley

1. Rinse and pat the fish dry.
2. Squeeze the fruit juices and set aside 1/4 of the juice for the dressing
3. Grate the skins of both fruits
4. Pour the remaining juice and half of the skin grating into a large skillet and add the water
5. Bring to a boil
6. Reduce to a simmer and carefully add the salmon
7. Simmer for 4-8 minutes or until it flakes
8. Remove to stop cooking
9. Make the dressing with the remaining juices, parsley, and melted butter, salt and pepper and drizzle over the fish
10. Top with parsley
11. Serve with asparagus cooked the way you please.

1950s Patty Dinner (serves 4)

• 4 oz lean beef (93%) hamburger, grilled or broiled, seasoned with salt and garlic powder
• 1 large, cleaned portabella mushroom, grilled or broiled (sprayed with EVOO) and sliced
• 4 tsp dijon mustard
• 4 cups salad greens (one cup per person)
• Sliced red onion
• pickle chips

1. Cut down each patty into slices or crumble
2. Place or sprinkle over the greens and top with mustard
3. Spray the greens with EVOO
4. top with the pickles and red onions
5. Serve with 1 small baked yam and drizzle with melted butter before serving

Pasta Shrimp Dinner (1 serving)

• 1/2 cup whole grain spaghetti, cooked
• 1/2 tbsp EVOO
• 1/3 tbsp garlic powder
• 4 oz cooked shrimp
• 1/2 zucchini, cubed
• 1/2 cup chopped tomatoes

1. Saute the zucchini until tender but not soft, remove
2. Add in the garlic powder and tomatoes and cook until liquid is reduced and the tomatoes thicken some
3. Add in the shrimp to warm
4. add in the zucchini and toss in the spaghetti. 

If you want to top it with some cheese, use the real thing- not canned parm!