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Topical Currents

Diabetes & Cuisine with Resident Chef, Author And Syndicated Columnist Linda Gassenheimer

YouTube/American Diabetes Association

10/15/15 - Join us for the next Topical Currents, when we feature our resident chef, author and syndicated columnist Linda Gassenheimer with a discussion of diabetes and diet.

She tells which foods should be avoided--and what’s OK for meals, snacks—even desserts. 

Linda says diabetic fare doesn’t mean a table of steamed veggies and broiled fish.  Also, in studio, an interview with Lois Exelbert, RN, Certified Diabetes Educator and Board Certified Advance Diabetes Manager.  Diabetes affects nearly 1/3 of all Americans.  Linda's newest book, Delicious One-Pot Dishespublished by the American Diabetes Association.  Linda is the author of five books pertaining to diabetes and cuisine

https://www.youtube.com/watch?v=byibzI7fL8g

~~Dinner in Minutes~~

Mexican Pork and Bean Chili – quick and easy one-pot diabetes friendly dinner

From Delicious One-Pot Dishes by Linda Gassenheimer, published by the American Diabetes Association.

This pork and bean chili can be made in 25 minutes. I find the great thing about chili is that some like it hot, some like it mild, but almost everyone likes it. The degree of heat is up to you. Add more chili powder or fresh chili peppers to suit your taste.

Serve this chili with a side of rice and bowls of sour cream and chopped fresh cilantro as garnishes.

RECIPES

Mexican Pork and Bean Chili

2 teaspoons olive oil

3/4 pound pork tenderloin, cut into 1/2-inch cubes (about 1 cup)

1 cup frozen chopped onion

1 cup frozen chopped green bell pepper

1 cup canned low-sodium red kidney beans, rinsed and drained

2 cups canned low-sodium, no-sugar-added diced tomatoes

1/2 cup frozen corn kernels

2 tablespoons chili powder

2 teaspoons ground cumin

For garnish:

1/2 cup nonfat sour cream

1/2 cup chopped fresh cilantro

Heat oil in a large nonstick skillet over high-heat. Add the pork, onion, and green pepper to the skillet. Sauté 5 minutes, tossing to brown meat on all sides.  Add beans, tomatoes, corn, chili powder, and ground cumin. Lower heat to medium, cover with a lid and simmer 15 minutes. Serve chili in large bowls. Place the sour cream and cilantro in small bowls and pass with the chili.  Makes 2 servings.

 
 

NUTRITION INFORMATION

Mexican Pork and Bean Chili: Choices/Exchanges: 2 starch, 4 vegetable, 4 1/2 lean protein, 1 fat Per serving: Calories 510, Calories from Fat 100, Total Fat 11 g, Saturated Fat 2 g, Monounsaturated Fat 5 g, Cholesterol 110 mg, Sodium 540 mg, Potassium 2180 mg, Total Carbohydrate 57 g, Dietary Fiber 14 g, Sugars 13 g, Protein 51 g, Phosphorus 745 mg

SHOPPING LIST

Here are the ingredients you’ll need for tonight’s Dinner in Minutes.

To buy: 3/4 pound pork tenderloin, 1 package frozen chopped onion, 1 package frozen chopped green bell pepper, 1 can low-sodium, red kidney beans, 1 can low-sodium, no-sugar-added diced tomatoes, 1 package frozen corn kernels, 1 bottle chili powder, 1 bottle ground cumin, 1 carton nonfat sour cream, 1 bunch cilantro

Staples: Olive oil

Helpful Hints

  • Diced or chopped onion and green bell pepper found in the produce section of the market can be used instead of the frozen versions.

Countdown:

  • Prepare ingredients.
  • Make the dish.

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WLRN Radio's Joseph Cooper says producing and hosting Topical Currents is the most rewarding experience of his long radio career, which began at the University of Missouri School of Journalism in the 1970s.
Richard Ives came to WLRN in September 2000 to begin a new career in radio. Born in Fort Lauderdale, his family moved to Long Island, New York, where he grew up. After graduation from college and an unsatisfying stint in a job that, as he puts it, "paid the bills but for which I had no passion" he found himself contemplating a midlife career change after being laid-off.