PINEAPPLE-AVOCADO SALSA

Enjoy this salsa with chicken or pork to perk up your meals. This is a great way to add flavor without added sugars and unhealthy fats.

2 large tomatoes, seeded & chopped

1 cup diced fresh pineapple

2/3 cup cubed avocado

2 green onions, thinly sliced

1 tbsp lime juice

1 tbsp cider vinegar

1/4 tsp salt

1/2 tsp freshly ground black pepper

1 to 2 tbsp (to suit taste) chopped cilantro

Combine all ingredients together in a small bowl.  Cover and refrigerate until serving time.

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SWEET AND SPICY MEATBALLS WITH MANGO SALSA

1/4 cup milk

1/4 cup fine dry whole grain or low carb breadcrumbs

1/4 tsp salt

1/4 tsp black pepper 

nonstick cooking spray

1 medium onion, finely chopped

4 garlic cloves, minced

1 tbsp reduced-sodium Worcestershire sauce

1/2 tsp ground cumin

1/2 tsp crushed red pepper

1/2 tsp dried thyme, crushed

1 1/4 lbs lean ground beef

1 egg lightly beaten 

1/4 cup snipped fresh parsley

Mango Salsa:

3/4 cup chopped fresh mango and/or papaya

1/4 cup chopped red sweet pepper

3 green onions, sliced

1 tbsp minced fresh shallot

1/4 tsp sat

1'4 tsp black pepper

To make meatballs:

Preheat oven to 350-degrees. Line a 15x10x1-inch baking pan with parchment paper and set aside. In a large bowl combine milk, breadcrumbs, salt and black pepper and set aside.

Coat a large skillet with cooking spray. Heat skillet over medium heat. Add the onion and garlic. Cook, stirring, over medium heat for 2 minutes. Add Worcestershire sauce, stirring to scrape up any browned bits from the bottom of the pan.

Add the cumin, crushed red pepper and thyme; cook 1 minute more. Add onion mixture to the soaked breadcrumbs and mix thoroughly.

Add beef, egg, and parsley to the breadcrumb mixture and mix well. Shape mixture into 12 2-inch meatballs and arrange in prepared baking pan.

Bake about 20 minutes or until cooked thoroughly. Serve with the Mango Salsa

To make the salsa:

Combine all the salsa ingredients in a medium bowl. Serve with the meatballs.

Yield: 6 servings  Per serving of 2 meatballs and 3 tbsp salsa: 233 calories, 11g carbs, 23g protein, 336mg sodium

recipe and photo Meredith Corporation

SPICY BEAN SALSA

1 can black-eyed peas, drained

1 can black beans, drained
1 can whole kernel corn, drained
1/2 cup chopped purple onion
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
2 cans diced tomatoes, undrained
1/2 tsp garlic salt
1 bottle (8-oz) Italian salad dressing
Tortilla chips for dipping, optional
chopped jalapeno peppers, optional*

In a large glass bowl, combine all ingredients except the chips. Mix well. Cover and refrigerate for several hours to allow the flavors to blend.

*Jalapeño peppers are hot so do not use unless you want the added heat. If using, handle with gloves; do not touch eyes or face while working with jalapeños!

Note: As a diabetic I omit or use only 1/3 cup of corn. i also make use I use a low-sugar or no-sugar dressing.

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GARDEN SALSA

6 medium-size tomatoes, chopped fine

3/4 cup finely chopped green bell pepper
1/2 cup finely chopped onion
1/2 cup finely sliced green onions
6 garlic cloves, minced
2 tsp cider vinegar
2 tsp fresh lemon juice
2 tsp olive oil
1 1/2 tsp minced jalapeno pepper (more or less according to your taste)
1 1/2 tsp ground cumin
1/4 tsp salt, optional
1/2 tsp cayenne pepper
Baked tortilla chips for serving, if desired

In a large bowl, combine the tomatoes, green pepper, onions, garlic, vinegar, lemon juice, oil, jalapeno and seasonings. Cover and refrigerate until serving. Serve with baked whole-grain chips. 

Yield: 5 cups.

Note: I like this with my pinto beans, no chips.

KETO-FRIENDLY CUCUMBER SALSA

This makes a good salsa for diabetics as it has only about half as many carbs as traditional salsas. There is no sugar as some commercial salsas have.

2 med cucumbers, peeled, seeded, and chopped
2 med tomatoes or enough Roma tomatoes to make 1 1/2 cups chopped
3 to 4 (depending on how much heat you like) jalapeno peppers, seeded and chopped
1/2 of a medium red (purple) onion (do not substitute different onions
1 large garlic clove, minced
2 tbsp fresh lime juice
2 tsp fresh parsley, chopped fine
2 tsp fresh cilantro, chopped fine
1/2 tsp salt (If you have a salt problem, use 1/4 tsp but try not to eliminate altogether)

Combine all ingredients in a large bowl.

Yield: Approximately 4 1/2 cups
Serve with your favorite low carb chips or with lean meats.
Serving size: 1/4 cup = 10 calories, 2 carbs, 0 protein, 0 fat, 67 mg sodium

This is my version of a recipe I tried from  low carb yum

AVOCADO FETA SALSA

2 plum tomatoes, chopped

1 ripe avocado - peeled, pitted and chopped

1/4 cup finely chopped red onion

1 clove garlic, minced

1 tablespoon snipped fresh parsley

1 tablespoon chopped fresh oregano

1 tablespoon olive oil

1 tablespoon red or white wine vinegar

4 ounces crumbled feta cheese

Combine the tomatoes, avocado, onion and garlic in a bowl, stirring gently. Mix in parsley and oregano. Gently stir in olive oil and vinegar. Then stir in feta. Cover, and chill for 2 to 6 hours.

Yield: 12 serving

Per serving: Per Serving: 66 calories; 5.6 g fat; 2.8 g carbohydrates; 1.8 g protein; 8 mg cholesterol; 108 mg sodium. 

Recipe and photo from all recipes a few years ago

ORANGE AND CUCUMBER SALSA

This salsa is great served with fish, chicken, pork, etc.

1 cucumber, do not peel (extra fiber!), chopped
1 large orange, peeled, seeded, diced
2 tablespoons chopped red onion
1 teaspoon garlic and herb seasoning blend

In a small bowl, combine all the ingredients and serve with fish, poultry, or meat.

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MANGO-MELON SALSA

10 drops SweetLeaf Liquid Stevia Lemon Drop Sweet Drops

1 cup cantaloupe melon, diced
1 cup fresh mango, peeled and diced
1/2 serrano chili, seeded and minced
1 tbsp fresh mint, shredded
Juice of 1 lime
1/2 cup fresh pineapple, diced
1 tsp ground ginger
1 tbsp fresh cilantro, chopped
1/2 tsp salt
1/2 tsp chili powder

Combine all ingredients in a bowl and mix thoroughly.Refrigerate before serving.

Yield: 2 cups
Per serving of 2 tablespoons: 5 calories, 0g fat, 0g protein, 2g carbs, 1g sugar
Note: This is a SweetLeaf recipe.

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