Diabetic Side Dish of the Week – Broccoli-Stuffed Potatoes

July 4, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is, Broccoli-Stuffed Potatoes. To make this week’s Recipe you’ll be needing Medium Baking Potatoes, Broccoli, Fat Free Milk, Shredded Low-Fat Cheddar Cheese, Black Pepper, and a Garlic Clove. There’s 106 calories and 18 net carbs per serving. 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 2021! https://www.diabetesselfmanagement.com/

Broccoli-stuffed potatoes
Nothing says comfort food quite like baked potatoes topped with all the fixings. Requiring just six basic ingredients, this homemade version is full of all the broccoli and cheese your heart desires — but with only 106 calories and 1 gram of fat per serving.

Ingredients
Preparation time: 25 minutes
Cooking time: 75 minutes.

4 medium baking potatoes (about 7 1/2 ounces each)
2 cups broccoli (frozen or fresh)
1/3 cup fat-free milk
1/2 cup shredded, low-fat Cheddar cheese
1/4 teaspoon black pepper
1 clove garlic, minced

Directions
Yield: 8 stuffed potato halves
Serving size: 1 stuffed potato half

1 – Scrub baking potatoes, pierce with fork several times, and place on baking sheet. Bake at 350°F for approximately 60 minutes until the potatoes are tender. Meanwhile, place the broccoli in a small pot, add a small amount of water, and cover. Cook the broccoli until it is just tender. Drain broccoli, chop it finely, and add it to a medium mixing bowl. Add milk, cheese, black pepper, and garlic to the mixing bowl. Remove cooked baked potatoes from the oven and slice potatoes in half horizontally. Scoop out the flesh of the potato, leaving approximately 1/2 inch of flesh remaining in the skins, and place the potato flesh in the mixing bowl with the broccoli mixture. With an electric mixer, whip the potato–broccoli mixture for 3 minutes. Fill each potato half with mixture and return to the oven for an additional 15 minutes.

Nutrition Information:
Calories: 106 calories, Carbohydrates: 21 g, Protein: 5 g, Fat: 1 g, Saturated Fat: 0 g, Sodium: 59 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/snack/broccoli-stuffed-potatoes/

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Inside every issue you’ll find…
* The latest medical and research news
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