Diabetic Dessert of the Week – APPLESAUCE CAKE
April 18, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a commentTags: Apple Sauce, APPLESAUCE CAKE, Baking, Cake, Cooking, Diabetic Dessert of the Week, Diabetic Gourmet Magazine, Food, Molasses, recipes, Spices, Splenda® Granulated No Calorie Sweetener
I’m starting a new feature post on Thursday’s, Diabetic Dessert of the Week. For the first Dessert it’s a recipe for APPLESAUCE CAKE. Molasses, Egg Substitute, Splenda No Calorie Sweetener, and Unsweetened Applesauce are just some of the ingredients you’ll need to make this week’s recipe. It’s from the Diabetic Gourmet Magazine website which has a huge selection of Diabetic Friendly Recipes. So check it out today for some delicious and healthy recipes. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/
APPLESAUCE CAKE
Ingredients
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 cup reduced-calorie margarine
1/4 cup molasses
1/2 cup egg substitute
1 teaspoon vanilla extract
1 cup Splenda No Calorie Sweetener, Granulated
1/2 cup unsweetened applesauce
Directions
1 – Preheat oven to 350 degrees F. Spray an 8×8 inch metal cake pan with vegetable cooking spray. In a small bowl, stir together flour, baking powder, baking soda, cinnamon, and ginger. Set aside.
2 – In a large mixing bowl, beat margarine and molasses with an electric mixer on high speed for approximately 1 minute.
3 – Add egg substitute and vanilla and blend on high speed for 30 seconds. Mixture will be liquid.
4 – Add Splenda Granulated Sweetener and beat on medium speed until very smooth, approximately 1 1/2 minutes.
5 – Add flour mixture and applesauce and beat on low speed until mixed, approximately 45 seconds.
6 – Spread batter evenly into prepared pan and bake for 30 minutes at 350 degrees F.
Recipe Yield: Yield: 8 servings Serving size: 1 slice.
NUTRITIONAL INFORMATION PER SERVING:
Calories: 170
Fat: 7 grams
Saturated Fat: 1 grams
Fiber: 1 grams
Sodium: 260 milligrams
Protein: 4 grams
Carbohydrates: 24 grams
Sugars: 10 grams
https://diabeticgourmet.com/diabetic-recipes/applesauce-cake
Diabetic Dish of the Week – Springtime Panzanella
April 16, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a commentTags: Asparagus, carrots, Cooking, Diabetes, Diabetes Self Management, Diabetic Dish of the Week, Food, Parmesan Cheese, recipes, Red onion, Springtime Panzanella
This week’s Diabetic Dish of the Week is a Springtime Panzanella. Get a healthy and delicious taste of Spring with this week’s recipe. Asparagus, Carrots, Red Onion, and Parmesan Cheese are just some of the ingredients you’ll need to make this recipe. It’s from one of my favorite sites and Magazines, the Diabetes Self Management. At the Diabetes Self Management site you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more so check it out today! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/
Springtime Panzanella
Ingredients
3 tablespoons olive oil, divided
2 cloves garlic, minced and divided
3 slices whole wheat bread, cut into 1-inch cubes
1 teaspoon salt, divided
1 pound asparagus, cut into 1-inch pieces
1/4 cup chopped carrot
1/2 cup finely chopped red onion
2 tablespoons white wine vinegar
1 tablespoon lemon juice
1/2 teaspoon deli-style mustard
2 tablespoon shredded Parmesan cheese
Directions
1 – Preheat oven to 425°F. Spray baking sheets with nonstick cooking spray.
2 – Combine 1 tablespoon oil and 1 clove garlic in large bowl; mix well. Add bread cubes; toss to coat evenly. Spread in single layer on baking sheet.
3 – Combine 1 tablespoon oil, remaining 1 clove garlic, and 1/2 teaspoon salt in same bowl. Add asparagus and carrot; toss to coat evenly. Spread on separate baking sheet.
4 – Bake bread cubes and vegetables 15 minutes, stirring once. Let stand 5 to 10 minutes to cool slightly.
5 – Meanwhile, combine onion, vinegar, remaining 1 tablespoon oil, lemon juice, mustard, and remaining 1/2 teaspoon salt in small bowl; mix well. Add bread cubes and vegetables; gently toss to coat evenly. Top with cheese just before serving.
Nutrition Facts Per Serving:
Calories: 173 calories, Carbohydrates: 13 g, Protein: 5 g, Fat: 12 g, Saturated Fat: 2 g, Cholesterol: 2 mg, Sodium: 722 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/salads/springtime-panzanella/
Diabetic Dish of the Week – TERIYAKI SHRIMP STIR-FRY WITH PINEAPPLE AND PEPPERS
April 9, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a commentTags: Cooking, Diabetes, Diabetic Dish of the Week, Diabetic Gourmet, Diabetic Gourmet Magazine, Food, Peppers, Pineapple, recipes, Shrimp, Teriyaki Sauce, TERIYAKI SHRIMP STIR-FRY WITH PINEAPPLE AND PEPPERS
This week’s Diabetic Dish of the Week – TERIYAKI SHRIMP STIR-FRY WITH PINEAPPLE AND PEPPERS. Shrimp Lover’s Alert! Grab your Wok and get ready to enjoy a Diabetic Friendly Shrimp Recipe. Some of the ingredients you’ll need are; Shrimp, Mushrooms, Bell Peppers, Pineapple, Brown Rice and more! The recipe is from the Diabetic Gourmet Magazine which is stocked full of healthy and delicious Diabetic Friendly Recipes! So check it out today. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/
TERIYAKI SHRIMP STIR-FRY WITH PINEAPPLE AND PEPPERS
Ingredients
3/4 cup fat-free, reduced-sodium chicken broth, divided
2 tsp. cornstarch
2 Tbsp. lite Teriyaki sauce
1/8 tsp. ground pepper
2 Tbsp. canola oil, divided
3/4 lb. medium shrimp, shelled and deveined
1 Tbsp. grated or minced ginger
1 large garlic clove, minced
8 large white mushrooms, stemmed and quartered
1 cup diced green bell pepper
1 cup diced red bell pepper
1 cup fresh pineapple, in 1-inch cubes
Cooked brown rice
Directions
1 – Pour 1/4 cup of broth into small bowl. Add cornstarch and whisk to blend. Add remaining broth, Teriyaki sauce and ground pepper. Set seasoning sauce aside.
2 – In wok, heat 1 tablespoon of oil over high heat. Add shrimp and stir-fry until they look pink, 2-3 minutes. Turn shrimp out into bowl.
3 – Add remaining oil to wok. Stir-fry ginger and garlic until fragrant, 30 seconds. Add mushrooms and peppers and stir-fry until mushrooms look moist, 2 minutes. Add pineapple and return shrimp to wok. Stir seasoning sauce and pour it into pan. Stir-fry until the sauce thickens and boils, about 2 minutes. The shrimp should be white in the center. Serve immediately. Can be accompanied by cooked brown rice, if desired (not included in nutritional information).
Recipe Yield: 4 servings.
NUTRITIONAL INFORMATION PER SERVING:
Calories: 200
Fat: 9 grams
Saturated Fat: 1 grams
Fiber: 2 grams
Sodium: 190 milligrams
Protein: 20 grams
Carbohydrates: 13 grams
https://diabeticgourmet.com/diabetic-recipes/teriyaki-shrimp-stir-fry-with-pineapple-and-peppers
Diabetic Dish of the Week – BROILED RAINBOW TROUT WITH LEMON OIL AND OVEN-GRILLED VEGETABLES
April 2, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a commentTags: Baking, BROILED RAINBOW TROUT WITH LEMON OIL AND OVEN-GRILLED VEGETABLES, Cooking, Diabetic Dish of the Week, Diabetic Gourmet Magazine, Fish, Food, Grape Tomatoes, Rainbow trout, recipes, Red onion, Spices, Zucchini
This week’s Diabetic Dish of the Week is a BROILED RAINBOW TROUT WITH LEMON OIL AND OVEN-GRILLED VEGETABLES. Rainbow Trout along with with oven grilled Zucchini, Grape Tomatoes, and Red Onion. Start your Spring off healthy with this week’s recipe. The recipe is from the Diabetic Gourmet Magazine which has a huge selection of Diabetic Friendly Recipes to please everyone. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/
BROILED RAINBOW TROUT WITH LEMON OIL AND OVEN-GRILLED VEGETABLES
Ingredients
For Lemon Canola Oil
1 cup canola oil 250 mL
zest of two lemons, about 2 Tbsp (30 mL)
Remaining Ingredients
2 small zucchini, cut in half lengthwise, then cut into 1/4-inch (0.5-cm) thick diagonal pieces
1 pint grape tomatoes
1 medium red onion, cut in half and thinly sliced into half moons
4 garlic cloves, peeled and smashed
2 sprigs fresh rosemary
1 Tbsp balsamic vinegar (15 mL)
2 Tbsp lemon canola oil (30 mL)
1/2 tsp salt (2 mL)
1/2 tsp freshly ground black pepper (2 mL)
4 rainbow trout fillets (6 oz/170 g each), skin removed
2 tsp lemon oil (10 mL)
4 sprigs fresh rosemary, 2 inches (5 cm) long
1/2 tsp freshly ground black pepper (2 mL)
lemon wedges for garnishing
Directions
1 – In blender, combine canola oil and lemon zest. Process until smooth, then strain through fine mesh strainer. Store in refrigerator in airtight container or covered jar for 1-2 days.
2 – Preheat broiler. In large bowl, combine zucchini, grape tomatoes, red onion, garlic and rosemary. Drizzle vegetable mixture with balsamic vinegar and lemon canola oil. Toss, then sprinkle with salt and pepper. Spread vegetables in single layer on baking sheet and place 4 inches under broiler for 10 minutes or until vegetables are tender crisp and browned. Halfway through cooking time, toss vegetables.
3 – While vegetables are cooking, prepare baking sheet with foil and canola oil cooking spray. Place trout fillets on prepared baking sheet. Sprinkle both sides with pepper and place rosemary sprig under each fillet. Drizzle each fillet with 1/2 tsp (2 mL) lemon canola oil. Place fish under broiler for 7 to 8 minutes or until fish is opaque and flaky.
4 – Carefully lift trout from baking pan with spatula and serve with vegetables.
Recipe Yield: Yield: 4 servings. Serving size: 1 fillet.
NUTRITIONAL INFORMATION PER SERVING:
Calories: 310
Fat: 18 grams
Saturated Fat: 3.5 grams
Fiber: 2 grams
Sodium: 55 milligrams
Cholesterol: 75 milligrams
Protein: 28 grams
Carbohydrates: 7 grams
https://diabeticgourmet.com/diabetic-recipe/broiled-rainbow-trout-with-lemon-oil-and-oven-grilled-vegetables
Diabetic Dish of the Week – Turkey Meatballs with Spaghetti Squash
March 31, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a commentTags: 93% lean Ground Turkey, Cooking, Diabetes, Diabetes Self Management, Food, recipes, Spaghetti squash, Spices, Tomatoes, Turkey Meatballs with Spaghetti Squash
This week’s Diabetic Dish of the Week is – Turkey Meatballs with Spaghetti Squash. Made using 93% lean Ground Turkey, Jennie – O Turkey would be a perfect choice! Meatballs and Spaghetti made healthier! The recipe is off the Diabetes Self Management website which has a huge selection of Diabetic Friendly Recipes so check it out today. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/
Turkey Meatballs with Spaghetti Squash
Ingredients
1/3 cup soft whole wheat bread crumbs (1 slice bread)
1/4 cup grated onion
1 teaspoon garlic powder
2 1/2 tablespoons minced flat leaf parsley
1/2 teaspoon red pepper flakes
1 teaspoon dried thyme
1/2 teaspoon whole fennel seeds
1 pound 93% lean ground turkey
2 egg whites
1 (12- to 16-ounce) spaghetti squash
1 can (about 14 ounces) no-salt-added crushed tomatoes
1/4 cup fat-free reduced-sodium chicken broth
1 teaspoon dried oregano
1 tablespoon minced fresh basil
1/3 cup minced green onions
Directions
1 – Mix bread crumbs, onion, garlic, parsley, red pepper, thyme, and fennel seed in bowl. Mix ground turkey with egg whites in large bowl, and add seasoned crumbs. Knead mixture well. Cover and chill meat 10 minutes. Preheat broiler.
2 – Split squash in half. Remove seeds. Place in glass baking dish, cut side down. Add 3 to 4 tablespoons water. Microwave on HIGH 10 to 12 minutes, or until fork-tender. Set aside to cool.
3 – Form 20 meatballs with chilled turkey. Put meatballs on pan; broil 4 to 5 minutes. Remove pan, turn meatballs, and cook 4 minutes more. Mix tomatoes and broth in 12-inch skillet; simmer over low heat. Add meatballs, oregano, basil, and green onions. Stir and cook until hot, about 10 minutes.
4 – Scrape squash into strands onto serving plate. Top with sauce and meatballs.
Yield: 4 servings.
Serving size: 1/4 cup spaghetti squash with 1/4 cup sauce and 5 meatballs.
Nutrition Facts Per Serving:
Calories: 224 calories, Carbohydrates: 20 g, Protein: 31 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 47 mg, Sodium: 450 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/turkey-meatballs-spaghetti-squash/
Diabetic Dish of the Week – Apple-Cinnamon Pancakes
March 26, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Recipe of the Week | Leave a commentTags: Apple Sauce, Apple-Cinnamon Pancakes, Breakfast, Cinnamon, Cooking, Diabetes, Diabetes Self Management, Diabetic Dish of the Week, Food, recipes, Sugar substitute
This week’s Diabetic Dish of the Week is – Apple-Cinnamon Pancakes. Start your day off right with these Diabetic Friendly Apple-Cinnamon Pancakes. The recipe is from the Diabetes Self Management website which has a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more so check it out today! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/
Apple-Cinnamon Pancakes
Ingredients
1 3/4 cups Better Baking Mix
1/4 teaspoon ground cinnamon
1 cup water or fat-free (skim) milk
1/2 cup no-sugar-added applesauce
1 egg, lightly beaten or 2 egg whites
1 tablespoon canola oil
Nonfat, plain yogurt (optional)
Sugar substitute (optional)
Additional ground cinnamon (optional)
Directions
1 – Combine baking mix and cinnamon in large bowl. Make a well in center; add water, applesauce, egg, and oil. Stir with wire whisk just until blended.
2 – Spray griddle or skillet with nostick cooking spray; heat over medium heat.
3 – Using 1/4-cup measure or ladle, pour batter onto griddle. Cook pancakes on griddle until golden brown, turning once.
* Serve with yogurt and cinnamon mixed with sugar substitute.
Yield: 4 servings.
Serving size: 3 (4-inch) pancakes.
Nutrition Facts Per Serving:
Calories: 231 calories, Carbohydrates: 37 g, Protein: 8 g, Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 54 mg, Sodium: 545 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/breakfast/apple-cinnamon-pancakes/
It’s Chili, Chowder, or Stew Saturday – Chicken and Sweet Potato Chili for Diabetics
March 23, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, It's Chili Soups or Stews Saturday | Leave a commentTags: Beans, Chicken, Chicken and Sweet Potato Chili for Diabetics, Chili, Chili powder, Cooking, Diabetes, Diabetes Self Management, Food, It's Chili Soups or Stews Saturday, recipes, Spices, Sweet Potatoes
This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Chicken and Sweet Potato Chili for Diabetics. Sweet Potatoes and Chicken combine to make one healthy and hearty Chili! The dish is 258 calories and 27 net carbs per serving. The recipe is from the Diabetes Self Management website which has a huge selection of Diabetic Friendly Recipes along with Diabetes Management Tips, Diabetic News, and more so be sure to check it out soon! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/
Chicken and Sweet Potato Chili for Diabetics
Ingredients
1 to 2 sweet potatoes, peeled and cut into 1/2-inch chunks
2 teaspoons canola oil
1 cup chopped onion
3/4 pound boneless skinless chicken breasts or chicken tenders, cut into 3/4-inch chunks*
3 cloves garlic, minced
2 teaspoons chili powder
1 can (14 1/2 ounces) diced fire-roasted tomatoes, undrained
1 can (16 ounces) no-salt-added kidney beans or pinto beans, drained
1/2 cup chipotle or jalapeño salsa
Directions
1 – Place sweet potatoes in large saucepan and add enough water to cover. Bring to a boil. Reduce heat; simmer 5 minutes or until almost tender. Drain sweet potatoes; set aside. Heat oil in large saucepan over medium heat. Add onion; cook and stir 5 minutes.
2 – Add chicken, garlic, and chili powder; cook 3 minutes, stirring frequently. Add tomatoes, beans, salsa, and sweet potatoes; bring to a boil over high heat. Reduce heat; simmer uncovered 10 minutes or until chicken is cooked through.
*This is easier to do if chicken is partially frozen.
**Note: Sweet potatoes are the star of this chili and they’re nutritional superstars, too. One sweet potato provides about two and a half times the Recommended Daily Allowance for healthy adults of vitamin A, plus fiber, potassium and vitamin C.
Yield: 4 servings.
Serving size: 1 1/2 cups per serving.
Nutrition Facts Per Serving:
Calories: 258 calories, Carbohydrates: 34 g, Protein: 27 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 49 mg, Sodium: 496 mg, Fiber: 7 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/chicken-and-sweet-potato-chili/
Granny’s Apple Crisp
March 23, 2019 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management | 2 CommentsTags: Baking, Cooking, CooksRecipes, dessert, Diabetes, Food, Granny Smith Apples, Granny's Apple Crisp, recipes, Spices, Splenda Sweetener
Granny’s Apple Crisp SATURDAY
Thought I would pass along a Diabetic Friendly Dessert to go with the Diabetic Friendly Chili, Granny’s Apple Crisp. Splenda Sweetener replaces the Sugar in the recipe. The Crisp is 160 calories and 17 net carbs per serving. Chili and a Granny’s Apple Crisp for Dinner! You can find this recipe at the CooksRecipes website which has a huge selection of Diabetic Recipes to please all tastes, diets, and cuisines! So Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html
Granny’s Apple Crisp
Recipe Ingredients:
1 cup Splenda® Granulated No Calorie Sweetener
1 teaspoon ground cinnamon
1 teaspoon orange zest
1/4 cup orange juice
5 Granny Smith apples, peeled, cored and cut into 1/4-inch slices
1 cup uncooked old-fashioned oats
2 tablespoons Splenda® Granulated No Calorie Sweetener
1/4 teaspoon ground cinnamon
2 tablespoons butter, softened
1/2 cup crisp rice cereal
1/2 cup chopped walnuts
Cooking Directions:
1 – Preheat oven to 350°F (175°C). Spray an 8-inch square baking dish with vegetable cooking spray. Set aside.
2 – Make Filling: whisk together Splenda® Granulated Sweetener, cinnamon, orange zest and orange juice in a large bowl; add apples and toss to coat. Transfer mixture to prepared pan; set aside.
3 – Make Topping: stir together oats, Splenda® Granulated Sweetener, and cinnamon in a medium bowl; cut butter in with a pastry blender or 2 knives until mixture is crumbly. Stir in cereal and walnuts. Spoon topping over apples.
4 – Bake 45 minutes or until topping is lightly browned. Serve warm.
Makes 8 servings.
Nutritional Information Per Serving (1/8 of recipe): Calories 160 | Calories from Fat 80 | Fat 8g (sat 2.5g) | Cholesterol 10mg | Sodium 45mg | Carbohydrates 21g | Fiber 4g | Sugars 10g | Protein 3g.
https://www.cooksrecipes.com/diabetic/granny%27s_apple_crisp_recipe.html
Diabetic Dish of the Week – Apple Pecan Spice Squares
March 19, 2019 at 5:02 AM | Posted in dessert, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a commentTags: Apple Pecan Spice Squares, Baking, Cake Mix, Cooking, dessert, Diabetes, Diabetes Self Management, Diabetic Dish of the Week, Food, Granny Smith apple, Pecans, Plain Fat Free Yogurt, recipes, Red Delicious Apples
This week’s Diabetic Dish of the Week is Apple Pecan Spice Squares. This week is a Diabetic Friendly Dessert Recipe for Apple Pecan Spice Squares. Some of the Ingredients you’ll be using are; Spice or Carrot Cake Mix, Plain Fat Free Yogurt, Pecans, Granny Smith Apple, and Red Delicious Apple. Diabetes doesn’t mean no Dessert! The recipe is from one of my favorite recipe sites and Magazines, Diabetes Self Management. At the Diabetes Self site you’ll find a huge assortment of Diabetes Friendly Recipes along with Diabetes News, and Diabetes Management Tips. So Check it out today! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/
Ingredients
1 package (about 15 ounces) spice or carrot cake mix
1 1/4 cups water, divided
3 eggs
1/2 cup plain fat-free yogurt
1/2 cup pecan pieces
1 unpeeled tart apple (such as Granny Smith), sliced
1 unpeeled baking apple (such as Red Delicious), sliced
1 tablespoon lemon juice (optional)
1 unpeeled ripe pear, sliced
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon sucraslose-based sugar substitute
1 tablespoon margarine or butter
1/2 teaspoon vanilla or vanilla, butter and nut flavoring
Directions
1 – Preheat oven to 350°F. Spray jelly-roll pan with nonstick cooking spray.
2 – Beat cake mix, 1 cup water, eggs, and yogurt in medium bowl according to package directions. Pour batter into prepared pan; smooth top.
3 – Bake 20 minutes or until toothpick inserted into center comes out clean. Cool completely in pan on wire rack.
4 – Cook and stir pecans in large nonstick skillet over medium-high heat about 2 minutes or until lightly browned. Remove to plate; set aside.
5 – Add remaining 1/4 cup water, apples, pear, lemon juice, cinnamon, and nutmeg to same skillet; bring to a boil. Reduce heat to medium; cook 3 minutes or until fruit is crisp-tender. Remove from heat; gently stir in sugar substitute, margarine, vanilla, and pecans. Spoon evenly over cooled cake. Cut into 24 squares.
Yield: 24 servings.
Serving size: 1 dessert square.
Nutrition Facts Per Serving:
Calories: 132 calories, Carbohydrates: 21 g, Protein: 2 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 27 mg, Sodium: 158 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/apple-pecan-spice-squares/
It’s Chili, Chowder, or Stew Saturday – CABBAGE AND TURKEY RAGOUT
March 16, 2019 at 5:02 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine, It's Chili Soups or Stews Saturday | Leave a commentTags: CABBAGE AND TURKEY RAGOUT, Cooking, Diabetes, Diabetic Gourmet Magazine, Food, Herbs, It's Chili Soups or Stews Saturday, recipes, Spices, Vegetables
This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for CABBAGE AND TURKEY RAGOUT. Delicious and Diabetic Friendly recipe for CABBAGE AND TURKEY RAGOUT. Ground Turkey and a variety of Vegetables and Spices make up this Dish. Its from one of my favorite sites, the Diabetic Gourmet Magazine website. At the Diabetic Gourmet site you’ll find a huge selection of Diabetic Recipes. Check it out today. So Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/
CABBAGE AND TURKEY RAGOUT
Ingredients
1 lb. ground turkey
1 large onion, chopped
6 cloves garlic, minced
3 medium carrots, thinly sliced
2 medium stalks celery, thinly sliced
2 medium green bell peppers, diced
1 small green cabbage, chopped
1 (28 oz.) can no salt added diced tomatoes
3/4 cup reduced-fat, reduced-sodium chicken broth
1 Tbsp. vinegar
1 tsp. dried thyme
1 tsp. dried basil
1/4 tsp. cayenne or red pepper, or to taste
Salt and freshly ground black pepper
Directions
1 – In large pot over medium-high heat saute turkey, onion, garlic, carrots, celery and peppers about 12-14 minutes or until turkey is no longer pink.
2 – Stir in remaining ingredients. Cover and bring to a boil. Uncover and let simmer about 15 minutes or until vegetables are tender.
3 – Serve hot over whole-wheat wide noodles.
Recipe Yield: Yield: 6 servings
NUTRITIONAL INFORMATION PER SERVING:
Calories: 203
Fat: 7 grams
Saturated Fat: 2 grams
Fiber: 6 grams
Sodium: 208 milligrams
Protein: 18 grams
Carbohydrates: 21 grams
https://diabeticgourmet.com/diabetic-recipes/cabbage-and-turkey-ragout
Petitchef
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