2 Tbsp olive oil
3 cloves garlic, minced
2 Tbsp chopped fresh ginger root
2 tsp curry powder or to taste
1/2 tsp crushed, dried chilies
1/4 tsp allspice
1/4 tsp cinnamon
3 leeks, trimmed and chopped
3 potatoes, peeled and cut in 1″ chunks
1 cup low sodium tomato sauce
2 cup low sodium chicken broth
3 cup butternut squash, peeled and cubed
2 red peppers, diced
4 chicken breasts, boned

Heat oil in large saucepan or Dutch oven. Add garlic, ginger, spices and leeks. Cook a few minutes until tender. Add potatoes, tomato sauce and chicken broth. Cook 10 minutes. Add squash and peppers; cook 15 minutes or until vegetables are tender. Lightly brush chicken breasts with oil. Grill approximately 10 minutes on each side, or until juices run clear. Cut each chicken breast into 3 or 4 large pieces and add to sauce. Reheat just before serving. Sprinkle with cilantro.

Fruit: 0
Vegetables: 3
Meat: 2
Milk: 0
Fat: 1
Carbs: 1
Other: 0

** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included.

1 large acorn squash (approximately 32 oz)
2 tsp ground cinnamon
1 cup crushed pineapple, drained
1 tsp ground nutmeg
1/2 tsp ground allspice
1/2 tsp ground ginger

Preheat oven to 350ºF. Cut the squash in half and remove the seeds. Place each half, cut side down, in a baking dish. Cover dish and bake for 45 to 60 minutes until squash is soft and tender. Meanwhile, combine the cinnamon, pineapple, nutmeg, allspice, and ginger. When squash is cooked, remove from oven. Let it cool for 10 minutes. Scoop out the pulp from both halves and combine with the pineapple mixture. Replace mixture into shells and return to the oven and bake for 7 minutes until pineapple mixture is hot and bubbly.

Fruit: 0
Vegetables: 2
Meat: 0
Milk: 0
Fat: 0
Carbs: 0
Other: 0

** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included.

2 tsp olive oil
1 cup diced yellow onion
3 cloves garlic, minced
1 cup Arborio or short-grain rice
2 Tbsp pine nuts
2 (10 oz) cans of low-sodium, fat-free vegetable broth
1 12 oz package frozen winter squash, thawed slightly and diced
2 cups finely chopped fresh kale

Heat oil in a large, shallow saucepan over medium heat. Add salt, onion and garlic, and sauté 2 minutes. Stir in rice and pine nuts and toast for about 2 minutes, stirring occasionally. Add ½ cup broth; cook on medium-low heat, stirring often, until liquid is nearly absorbed. Add remaining broth in the first can, 1/2 cup at a time, stirring often until each addition is nearly absorbed before adding the next. Add diced squash, and from the second can, 1/2 cup of broth. Stirring often. Add remaining broth, 1/2 cup at a time as before. Along with the last 1/2 cup of broth, add the kale. Cook mixture until all broth is absorbed and kale is soft and bright green.

Fruit: 0
Vegetables: 3
Meat: 0
Milk: 0
Fat: 1
Carbs: 1
Other: 0

** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included.

Notes: Serve this dish over rice or noodles, or eat it “as is.”