Diabetic Dish of the Week – Chicken Jambalaya

February 18, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is a Chicken Jambalaya. I’ve got a Chicken Jambalaya for this week’s Diabetic Dish of the Week. Made using Cubed and Cooked Chicken, Vegetable Oil, Onions, Green Pepper, Garlic, Rice, Seasoning, Hot Pepper Sauce, Tomatoes, and Unsalted Chicken Broth. Jambalaya, I love it! 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 2020! https://www.diabetesselfmanagement.com/

Chicken Jambalaya
Craving authentic Louisiana fare? You can’t go wrong with this one-pot Creole jambalaya!

Ingredients
Preparation time:
1 hour
2 tablespoons vegetable oil
2 onions, chopped
1 green pepper, chopped
2 cloves garlic, minced
2 cups cubed, cooked chicken
1 cup uncooked rice
1 bay leaf, crumbled
1/2 teaspoon thyme
1/2 teaspoon salt-free Creole seasoning
3–4 drops hot pepper sauce
1 can (16 ounces) tomatoes
1/2 cup unsalted chicken broth

Directions
Yield: 6 servings

Serving size: 1 1/4 cups

1 – Heat vegetable oil in a large pot, then sauté onions, green pepper, and garlic until tender. Add chicken and rice, stirring until well coated with oil. Add bay leaf, thyme, Creole seasoning, hot pepper sauce, tomatoes, and broth. Cover and simmer until rice is tender and liquid is absorbed, about 30–40 minutes.

Nutrition Information:
Calories: 283 calories, Carbohydrates: 33 g, Protein: 16 g, Fat: 10 g, Saturated Fat: 2 g, Sodium: 60 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/chicken-jambalaya/

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It’s Chili, Chowder, or Stew Saturday – Crock-Pot™ Vegetable Soup

February 15, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, It's Chili Soups or Stews Saturday | 1 Comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Crock-Pot Vegetable Soup. Its a Diabetic Friendly, Comfort Food recipe for a Crock-Pot Vegetable Soup! Made using Frozen Mixed Vegetables, Italian-Style Crushed Tomatoes, Lean Stew Beef, Dry Onion Soup Mix, Cubed Reduced-Sodium Beef Bouillon and Water. The makings of a sure fired delicious Soup! 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 2020! https://www.diabetesselfmanagement.com/

Crock-Pot Vegetable Soup

Ingredients
Preparation time: 15 minutes
Cooking time: 4 hours.

2 bags (16 ounces each) frozen mixed vegetables
1 can (28 ounces) Italian-style crushed tomatoes
1 pound lean stew beef, cut into bite-size pieces
1 envelope (1 ounce) dry onion soup mix
2 cubes reduced-sodium beef bouillon
1 1/2 cups water

Directions
Yield: 10 1/2 cups
Serving size: 1 cup

* Place all ingredients in a Crock-Pot and stir to combine. Cover and cook on high for 4 hours. Stir once halfway through, being careful to stir and replace the lid quickly to prevent heat loss.

Nutrition Information:
Calories: 167 calories, Carbohydrates: 15 g, Protein: 20 g, Fat: 3 g, Saturated Fat: 1 g, Sodium: 328 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/crock-pot-vegetable-soup/

 


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Diabetic Dessert of the Week – Chocolate Mocha Pudding

February 13, 2020 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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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 2020! https://www.diabetesselfmanagement.com/

Chocolate Mocha Pudding
A decadent combination of cocoa and coffee, this is the perfect treat for sharing with your sweetheart on Valentine’s Day!

Ingredients
Preparation time: 20 minutes
Chilling time: 1 hour

1 1/2 ounces unsweetened chocolate
2 1/2 cups skim milk
1/2 cup double-strength coffee (coffee made with twice as much instant granules or ground beans as usual)
1/4 cup cornstarch
3/4 cup sugar
1/8 teaspoon salt
Fresh raspberries or strawberries for garnish (optional)

Directions
Yield: about 4 cups

Serving size: 1/2 cup

Place the chocolate in a 2-quart, microwave-safe glass bowl and microwave at Medium (50% power) for 2 to 3 minutes. Whisk the milk and coffee into the chocolate. In separate bowl, combine the cornstarch, sugar, and salt; whisk this mixture into the milk mixture. Microwave the entire batter at High for 4 minutes. Whisk the mixture and continue cooking at High for 4 to 6 more minutes, whisking each minute until the pudding thickens. Pour the pudding into eight dessert cups and refrigerate for at least one hour. Before serving, top with a few raspberries or strawberries for garnish.

Nutrition Information:
Calories: 142 calories, Carbohydrates: 28 g, Protein: 3 g, Fat: 3 g, Saturated Fat: 2 g, Sodium: 77 mg, Fiber: <1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/chocolate-mocha-pudding/

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Diabetic Dish of the Week – Flank Steak with Italian Salsa

February 11, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is Flank Steak with Italian Salsa. Flank Steak kicked up a few notches on the flavor scale! Made using Lean Flank Steak, Garlic, Salt, Pepper, Olive Oil, Balsamic Vinegar, Plum Tomatoes, Kalamata Olives, and Fresh Basil. Add side dish of Asparagus, Broccoli, or your favorite Vegetable Dish to make a complete Meal! 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 2020! https://www.diabetesselfmanagement.com/

Flank Steak with Italian Salsa
Add some Mediterranean flair to your next steak dinner!

Ingredients
2 tablespoons olive oil
2 teaspoons balsamic vinegar
1 lean flank steak (1 1/2 pounds)
1 tablespoon minced garlic
3/4 teaspoon salt, divided
3/4 teaspoon black pepper, divided
1 cup diced plum tomatoes
1/3 cup chopped pitted kalamata olives
2 tablespoons chopped fresh basil

Directions
Yield: 6 servings

Serving size: 3 ounces steak with 3 tablespoons tomato salsa mixture

1 – Whisk together vinegar and oil in medium glass bowl. Place steak in shallow bowl; spread with garlic. Sprinkle 1/2 teaspoon salt and 1/2 teaspoon pepper over steak. Spoon 2 tablespoons vinegar mixture over top of steak. Marinate in refrigerator at least 20 minutes or up to 2 hours.

2 – Prepare grill for direct cooking or preheat broiler. Add tomatoes, olives, basil, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper to remaining 2 teaspoons vinegar mixture in glass bowl; mix well. Set aside.

3 – Drain steak; discard marinade. Let garlic remain on steak. Place steak on grid over medium-hot coals. Grill 5 to 6 minutes per side for medium-rare doneness.

4 – Transfer steak to carving board. Tent with foil; let stand 5 minutes. Cut steak diagonally across grain into thin slices. Serve with tomato salsa mixture.

Nutrition Information:
Calories: 191 calories, Carbohydrates: 4 g, Protein: 18 g, Fat: 11 g, Saturated Fat: 3 g, Cholesterol: 35 mg, Sodium: 407 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/flank-steak-italian-salsa/

 

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Diabetic Dessert of the Week – Chewy Chocolate Brownies

February 6, 2020 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is Chewy Chocolate Brownies. Diabetic Friendly Chewy Chocolate Brownies! Made using All Purpose Flour, Cocoa, Salt, Egg Whites, Whole Egg, Sugar, Unsweetened Applesauce, Oil, Vanilla, and Chopped Walnuts. Plus these are only 11 calories and 16 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 2020! https://www.diabetesselfmanagement.com/

Chewy Chocolate Brownies
Ingredients
Preparation time: 10 minutes
Baking time: 25 minutes

Vegetable cooking spray
1/4 cup plus 3 tablespoons all-purpose flour
1/2 cup cocoa
1/4 teaspoon salt
2 egg whites
1 whole egg
1/2 cup plus 2 tablespoons sugar
6 tablespoons unsweetened applesauce
2 tablespoons oil
1 1/2 teaspoons vanilla
2 tablespoons chopped walnuts or pecans

Directions
Yield: 12 brownies
Serving size: 1 brownie

* Preheat oven to 350°F. Spray an 8-inch square baking pan with vegetable cooking spray. In a medium bowl, combine flour, cocoa, and salt. Mix well. In a separate large bowl, whisk together egg whites, egg, sugar, applesauce, oil, and vanilla. Stir in the flour mixture until just blended; do not overmix. Pour batter into the prepared pan and sprinkle walnuts on top. Bake for 25 minutes, until a toothpick inserted in the center comes out clean. Cool the brownies on a wire rack for at least 15 minutes. Cut into 12 rectangles.

Nutrition Information:
Calories: 111 calories, Carbohydrates: 17 g, Protein: 3 g, Fat: 4 g, Saturated Fat: <1 g, Sodium: 65 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/chewy-chocolate-brownies/

 


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TRIPLE BERRY BAKED BRIE

February 6, 2020 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Gourmet Magazine | 1 Comment
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I have a recipe for a Triple Berry Baked Brie to pass along. Made using Frozen Puff Pastry, Smucker’s Orchard’s Finest Northwest Triple Berry Preserves, Round Baby Wheel Brie Cheese, Pecans, Egg, and Water. Served with assorted Crackers, Pear slices and/or Apple slices. The recipe comes from the Diabetic Gourmet website where you’ll find a huge selection of Diabetic Friendly Recipes so be sure to check it out soon. Enjoy and Eat Healthy in 2020! https://diabeticgourmet.com/

TRIPLE BERRY BAKED BRIE

Ingredients

1 sheet frozen puff pastry, thawed
1/3 cup Smucker’s Orchard’s Finest Northwest Triple Berry Preserves
8 ounces round baby wheel brie cheese
1/4 cup chopped hazelnuts or pecans
1 large egg
1 tablespoon water
Assorted crackers, pear slices and/or apple slices

Directions

1 – Heat oven to 400F.
2 – Unfold puff pastry on a lightly floured surface. Roll gently to seal any cracks in pastry.
3 – Spoon preserves onto center of pastry. Place cheese on top of preserves. Sprinkle evenly with nuts.
4 – Fold pastry up over the cheese to cover. Trim excess pastry and press to seal seams. Reserve pastry scraps.
5 – Whisk egg and water in small bowl.
6 – Brush seams with egg mixture.
7 – Place seam-side down on baking sheet.
8 – Cut pastry scraps into decorative shapes and arrange on top, if desired. Brush with egg mixture.
9 – Bake 25 minutes or until golden brown.
10 – Let stand 20 minutes before cutting.
11 – Serve with crackers and sliced fruit.

Recipe Yield: Yield: 12 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 250
Fat: 15 grams
Saturated Fat: 4.5 grams
Fiber: 2 grams
Sodium: 180 milligrams
Cholesterol: 25 milligrams
Protein: 6 grams
Carbohydrates: 23 grams
Sugars: 10 grams
https://diabeticgourmet.com/diabetic-recipes/triple-berry-baked-brie

Diabetic Dish of the Week – Veggie Patch Pizza

February 4, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is a Veggie Patch Pizza. How about a Homemade Vegetarian Pizza! Some of the ingredients you’ll be needing are Refrigerated Pizza Crust Dough, Shredded Part-Skim Mozzarella Cheese, Tomatoes, Onions, Mushrooms, Banana Peppers, Artichoke Hearts, Provolone Cheese, and more! 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 2020! https://www.diabetesselfmanagement.com/

Veggie Patch Pizza
Looking for a delicious, homemade vegetarian pizza? You’ll love this recipe!

Ingredients
Preparation time:
25 minutes
Baking time:
22–30 minutes

Cooking spray
1 tablespoon cornmeal
1 can (10 ounces) refrigerated pizza crust dough
2 teaspoons olive oil
1 cup shredded part-skim mozzarella cheese
3 plum tomatoes, thinly sliced
1 small onion, thinly sliced and separated into rings
3 large mushrooms, thinly sliced
Half a 13.75-ounce can artichoke hearts, drained and sliced
Half a 14-ounce can hearts of palm, drained and sliced
1/2 cup pickled banana pepper rings
2 ounces provolone cheese, shredded or sliced into thin strips
1/2 teaspoon Italian seasoning

Directions
Yield: 13-inch pizza
Serving size: 1/8 of pizza

* Preheat oven to 400°F. Coat a 13-inch pizza pan or baking stone with cooking spray and sprinkle evenly with cornmeal. Place pizza dough on pan and, starting at center, press dough out with hands to cover pan. Using your fingertips or a pastry brush, coat dough lightly with olive oil. Bake 5–8 minutes, or until light golden. Remove crust from the oven and sprinkle evenly with mozzarella cheese. Cover with tomato slices, onion rings, mushrooms, artichoke hearts, hearts of palm, and banana pepper rings. Top with provolone cheese and sprinkle with Italian seasoning. Return pizza to the oven and bake 17–22 minutes more, or until crust is deep golden.

Nutrition Information:
Calories: 207 calories, Carbohydrates: 25 g, Protein: 11 g, Fat: 7 g, Saturated Fat: 3 g, Sodium: 622 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/veggie-patch-pizza/

 


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Chicken, Mushroom, and Asiago Cheese Pizza TUESDAY

February 4, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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I have a 2nd Pizza recipe to pass along from the Diabetes Self Management website – Chicken, Mushroom, and Asiago Cheese Pizza. This one made using Light Balsamic Vinaigrette, Onion, Mushrooms, Whole Wheat Pizza Crust, Skinless Chicken Breast, and Asiago Cheese. The Pizza is served! 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 2020! https://www.diabetesselfmanagement.com/

Chicken, Mushroom, and Asiago Cheese Pizza
This scrumptious pizza uses Asiago cheese, an Italian cheese similar to Parmesan and Romano. It works well grated or shredded in salads, soups, and pastas.

Ingredients
2 tablespoons light balsamic vinaigrette
1 medium onion, thinly sliced
1 package (8 ounces) sliced mushrooms
1 (10 1/2-ounce) stone-baked or whole wheat pizza crust
1 cup (about 8 ounces) shredded cooked skinless chicken breast
3/4 cup shredded Asiago cheese

Directions
Yield: 6 servings

1 – Heat oven to 400°F. Heat dressing in large skillet on medium-high heat. Add onion and cook 5 minutes; stirring occasionally. Add mushrooms and cook an additional 5 minutes; stirring occasionally.

2 – Spread onion mixture evenly over pizza crust. Top with chicken and cheese.

3 – Bake 15 to 20 minutes or until crust is crisp.

Note: Asiago cheese is an Italian cheese similar to Parmesan and Romano. It works well grated or shredded in salads, soups, and pastas.
https://www.diabetesselfmanagement.com/recipes/main-dishes/chicken-mushroom-and-asiago-cheese-pizza/

 

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Diabetic Dessert of the Week – Coconut Almond Biscotti

January 30, 2020 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | 1 Comment
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This week’s Diabetic Dessert of the Week is a Coconut Almond Biscotti. Two of the key ingredients you’ll be using are Shredded Coconut and Sliced Almonds. 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 2020! https://www.diabetesselfmanagement.com/

Coconut Almond Biscotti
What better a way to cap off a meal than with a crunchy biscotti? This recipe features the award-winning combination of shredded coconut and sliced almonds for a sweet treat that’s sure to leave a smile on your face…

Ingredients
2 1/2 cups all-purpose flour
1 1/3 cups unsweetened shredded coconut
3/4 cup sliced almonds
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 extra-large egg at room temperature
1 extra-large egg white at room temperature
4 ounces (8 tablespoons, 1 stick) light butter, melted
1 teaspoon vanilla

Directions
1 – Center a rack in oven and preheat to 350°F. Line a baking sheet with parchment paper or a nonstick liner.

2 – Combine flour, coconut, almonds, sugar, baking powder, and salt in large bowl. Mix with electric mixer at low speed until combined.

3 – Lightly beat egg, egg white, butter, and vanilla in medium bowl. Add to dry ingredients; mix at low speed until blended.

4 – Divide dough into two equal pieces. Shape each piece of dough into 8 x 2 3/4-inch loaf with lightly floured hands. Place loaves 3 inches apart on prepared baking sheet.

5 – Bake loaves 26 to 28 minutes or until golden and set. Cool on wire rack 10 minutes. Using serrated knife, slice each loaf diagonally into 1/2-inch-thick slices. Place slices, cut sides down, on baking sheet. Bake 20 minutes or until firm and golden. Cool completely on wire rack.
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/coconut-almond-biscotti/

 

 


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Spinach, Crab, and Artichoke Dip

January 29, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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I’ve got a Delicious and Healthy Appetizer for your upcoming Super Bowl Party – Spinach, Crab, and Artichoke Dip. Made using Crab Meat, Frozen Spinach, Reduced Fat Cream Cheese, a jar of Marinated Artichoke Hearts, Hot Pepper Sauce, and Melba Toast. 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 2020! https://www.diabetesselfmanagement.com/

Spinach, Crab, and Artichoke Dip

Ingredients
1 can (6 1/2 ounces) crabmeat, drained and shredded
1 package (10 ounces) frozen chopped spinach, thawed and squeezed nearly dry
1 package (8 ounces) reduced-fat cream cheese
1 jar (about 6 ounces) marinated artichoke hearts, drained and finely chopped
1/4 teaspoon hot pepper sauce
Melba toast or whole grain crackers (optional)

Directions
Yield: 10 servings
Serving size: 1/4 cup

* Pick out and discard any shell or cartilage from crabmeat. Combine crabmeat, spinach, cream cheese, artichokes, and hot pepper sauce in 1 1/2-quart slow cooker. Cover; cook on high 1 1/2 to 2 hours or until heated through, stirring after 1 hour. Serve with melba toast, if desired.

Nutrition Information:
Calories: 99 calories, Carbohydrates: 3 g, Protein: 6 g, Fat: 7 g, Saturated Fat: 3 g, Cholesterol: 29 mg, Sodium: 295 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/snacks-appetizers/spinach-crab-artichoke-dip/

 

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Your one-stop resource for advice, news and strategies for living with diabetes.

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