The Perfect Diabetes Comfort Food Collection is great.

I have my mom, mother in law, father in law, and husband’s aunt, all close to me with Diabetes.  So when I was offered to write a post for this wonderful cookbook, I took the offer.

The Perfect Diabetes Comfort Food Collection, is a good book to have, even if you don’t have Diabetes.  It’ll help you eat right.  And, the foods in the cookbook are easy to make, and are delish.

First, let’s go over some of the recipes in The Perfect Diabetes Comfort Food Collection:

-Chickpea Patties with Mango Chutney

-Fresh Tuna Burgers

-Apple Cider Chicken

-Scallion and Ginger Sauce with Seared Chicken

-No Noodle Zucchini Lasagna

-Lasagna Cupcakes

-Shrimp and Fruit Tacos

-Blackened Fish Tacos

-Crispy Tofu Stir Fry

-Master Asian Chicken Stir Fry

These are all great comfort foods, and are delicious.  My daughter, age 19, made a recipe for my mom, and my mom loved it.  Here’s the recipe:

SHRIMP AND FRUIT TACOS

Serves: 4 | Serving size: 1 taco

Prep time: 10 minutes | Cook time: 5 minutes

Both mangoes and avocados have the same indicator of ripeness; press the skin on each and it should give just a little. Look for well-rounded mangoes that feel heavy for their size. While most mangoes have a beautiful red and yellow skin color, color isn’t always an indicator of ripeness as some ripe mangoes retain quite a bit of green color on the outside. Better to choose large mangoes that yield a lot of fruit. In addition to pressing on the skin of an avocado, flick off the stem end. Underneath you should find the color green indicating your avocado is ready to eat.

SEASONING MIX

2 teaspoons chipotle chili powder

1/2 teaspoon dried oregano leaves

1/2 teaspoon sweet paprika

1/4 teaspoon ground cumin

1/4 teaspoon freshly ground black pepper

1/4 teaspoon sea salt

1 1/4 pounds large peeled and deveined shrimp

1 tablespoon olive oil

Juice of 1 lime

8 (6-inch) corn tortillas

1 large mango, peeled and cut into thin slices

1 small avocado, peeled and cut into thin slices

GARNISHES

1 cup shredded romaine lettuce

3 fresh medium tomatoes, cored and diced

1/2 cup nonfat plain yogurt or nonfat sour cream

Combine the ingredients in the seasoning mix and add the shrimp. Toss to coat.

Heat the olive oil in a large skillet. Add the shrimp and sauté for 4–5 minutes until shrimp are cooked through. Sprinkle with lime juice and remove from the heat.

Heat the corn tortillas one at a time in an ungreased skillet for 30 seconds per side.

To serve, add the shrimp to the tortilla and top with mango and avocado. Garnish with lettuce, tomatoes, and yogurt or sour cream.

CALORIES 210  ▪  CALORIES FROM FAT 45  ▪  TOTAL FAT 5.0 g  ▪  SATURATED FAT 0.7 g  ▪  TRANS FAT 0.0 g  ▪  CHOLESTEROL 140 mg  ▪  SODIUM 180 mg  ▪  POTASSIUM 550 mg  ▪  TOTAL CARBOHYDRATE 23 g  ▪  DIETARY FIBER 4 g  ▪

SUGARS 8 g  ▪  PROTEIN 21 g  ▪  PHOSPHORUS 310 mg

EXCHANGES/CHOICES:

1 Starch; 1/2 Fruit; 2 Protein, lean

These tacos are delish.  You will definitely love them, and the other recipes you will find in The Perfect Diabetes Comfort Food Collection.

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Disclaimer:

This product was received from the Company for review purposes only. All thoughts and words in this post is my own and I was not paid to endorse it. I am only voicing my opinion about this product.