This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Lamb and Vegetable Stew. One Delicious Stew to warm up these cold Winter Nights, Lamb and Vegetable Stew. Made using Lamb Shoulder Meat, Mushrooms, Bell Peppers, Carrots, New Potatoes, Parsnip, Leeks, Herbs, and Spices. The recipe is from the Diabetes Self Management website where they have a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and More! You can also subscribe to the Diabetes Self Management Magazine, one of my favorites. I’ve left a link to subscribe at the end of the post. Enjoy and eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Lamb and Vegetable Stew
Perfect for those cold winter nights, this slow cooker Lamb and Vegetable Stew is a cinch to prepare!

Ingredients
2 cups sliced mushrooms
1 large red bell pepper, diced
1 large carrot, cut into 1/2-inch-thick slices
1 small unpeeled new potato…

This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for a Country French Barley Vegetable Potage. To make this week’s dish you’ll need; Low-Sodium and Fat-Free Beef Bouillon Powder, Pearled Barley, Garlic, Leek, Carrot, Celery, Mushrooms, Herbes de Provence, and Black Pepper. The Potage is only 63 calories and 11 net carbs per serving (1 cup). The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Country French Barley Vegetable Potage
Ingredients
Preparation time: 20 minutes

6 cups water
1 tablespoon low-sodium, fat-free beef bouillon powder
1/2 cup pearled barley
Vegetable…

After making the stock featured in the last post, it was pot pie time. This one comes together pretty easily because I used store-bought frozen puff pastry rather than making the crust from scratch.

The recipe can be modified with any veggies and meat you prefer, so it’s really more of a method than a strict “recipe”. I’ve made it with Italian sausage and with leftover steak on previous occasions. It would be yummy turned into a kind-of Guinness beef stew. Hmmmm… pretty sure I’m gonna do that when the weather gets colder.

Ingredients

• 1 medium leek, cut into 1/3″ rounds
• 1 small shallot, diced
• 2 – 4 garlic cloves, thinly sliced or minced
• 2 medium carrots, peeled and diced
• 4 small potatoes, peeled and diced
• 6 oz. frozen peas
• 1 pound of cooked, shredded or…

The weather is getting cooler, which allows more stews on the menu. At the same time, fresh juicy tomatoes are still available, so before they disappear, I’ve decided to use them in this lamb stew. It was a good decision, as their acidity and slight sweetness balanced the fairly heavy lamb meat beautifully, along with the onion and red wine.

Winter is still with us, and I was planning on yet another stew, this time of lamb. However, as the weather was not as chilly, and as lamb is quite heavy in itself, I wanted a lighter stew with lighter ingredients in it.

Skirt steak is one of the most flavorful beef cuts. The outer part is mostly suitable for pan-searing or grilling (see recipe HERE), while the inside part is more suitable for slow cooking, which is the method I used in the following recipe.
This recipe is yet another version of the Sephardic “Sopado” dish, which consists of meat cooked slowly with tomatoes, onions and a large amount of parsley (check HERE for another version with lamb). Here I chose to add beef stock and some white wine to the flavorful meat, creating a wonderful, aromatic, yet very light sauce. Once again, I used the sauce to cook rice in, and added the shredded meat into it, creating a full meal in one pot.
The dish is quick to assemble and requires minimal preparations. Once these are done, just place the pot in the oven and let it do the…

Living in San Diego, Mexican and Mexican-inspired food are some of my go-to’s. I could truly eat Mexican food every day of the week, but there is nothing like the freshness of a steak fajita with onions, peppers, and spicy salsa.

Steak Fajitas

Nothing compares to the cheesy, saucy goodness of chicken parm. Scroll down for the game-changing recipe.

Chicken Parmesan

It is hard to beat the satisfaction of baking lasagna. All the time and energy put in is always worth it when you see the delicious bubbling cheese when you take it out of the oven. This recipe is based off of Spend With Pennies’ recipe for Easy Homemade Lasagna.

Sausage and Spinach Lasagna

One of my favorite pasta dishes takes an underrated vegetable, broccoli rabe, and makes it the star of the dish. I present, broccoli rabe and sausage pasta. This recipe is based off of one of my favorites from A Beautiful Plate.

Broccoli Rabe and Sausage Pasta