diabetes friendly | My Meals are on Wheels

Diabetic Side Dish of the Week – Asparagus Lemon Mustard

December 5, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | Leave a comment
Tags: Asparagus Lemon Mustard, Asparagus Spears, Brown Mustard, Cooking, Diabetes, Diabetes Self Management, Diabetic Side Dish of the Week, Fat-Free Mayonnaise, Food, Grated Lemon Peel, Lemon juice, recipes

This week’s Diabetic Side Dish of the Week is Asparagus Lemon Mustard. To make this week’s Dish you’ll be needing Asparagus Spears, Fat Free Mayonnaise, Brown Mustard, Lemon Juice, and Grated Lemon Peel. The Dish is 39 calories and 5 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/

Asparagus with Lemon & Mustard
A drizzle of lemon-infused brown mustard is the perfect complement to fresh steamed asparagus!

Ingredients
12 fresh asparagus spears
2 tablespoons fat-free mayonnaise
1 tablespoon brown mustard
1 tablespoon lemon juice
1 teaspoon grated lemon peel, divided

Directions
Yield: 2 servings

1 – Fill large saucepan with 1 inch water; bring to a boil over high heat. Place asparagus in steamer basket; steam until crisp-tender. Rinse under cold water; drain and chill.

2 – Combine mayonnaise, mustard, and lemon juice in small bowl. Stir in 1/2 teaspoon lemon peel.

3 – Divide asparagus between 2 plates. Spoon 2 tablespoons dressing over each serving. Top with 1/4 teaspoon lemon peel.

Nutrition Information:
Calories: 39 calories, Carbohydrates: 7 g, Protein: 3 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 294 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/snack/asparagus-lemon-mustard/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

TOMATO, CHIVE AND MANGO SALSA

December 5, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
Tags: Chives, Cooking, Diabetes, Diabetic Gourmet, Food, Ground Black Pepper, Lemon juice, Lemon Zest, Mango, Oregano Leaves, recipes, salsa, Sea salt, TOMATO CHIVE AND MANGO SALSA, Tomatoes

I have a recipe for a TOMATO, CHIVE AND MANGO SALSA to pass along. To make this recipe you’ll be needing Mango, Tomatoes, Chives, Lemon Juice, Lemon Zest, Oregano Leaves, Sea Salt, and Ground Black Pepper. There’s 31 calories and 7 carbs per serving. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2021! https://diabeticgourmet.com/

TOMATO, CHIVE AND MANGO SALSA
Recipe for Tomato, Chive and Mango Salsa from our Fruit recipe section.

Ingredients

1 cup fresh mango, diced
1-1/2 cups ripe tomatoes, diced
2 tablespoons fresh chives, minced
1 tablespoon lemon juice
1/2 teaspoon lemon zest
1/2 teaspoon fresh oregano leaves, minced
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper

Directions

1 – Combine all ingredients in a large bowl and stir.
2 – Serve or cover and refrigerate until needed.

Recipe Yield: Yield: 3 servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 31
Sodium: 121 milligrams
Protein: 1 grams
Carbohydrates: 7 grams
https://diabeticgourmet.com/diabetic-recipes/tomato-chive-and-mango-salsa

Appetizer of the Week – Ensalada de Grapefruit

December 4, 2021 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
Tags: Appetizer of the Week, Appetizers, Apple Cider Vinegar, Avocado, Cooking, Diabetes, Diabetes Self Management, Ensalada de Grapefruit, Food, Grapefruits, Green Onions, Ground Cinnamon, Olive oil, recipes, Romaine Lettuce

This week’s Appetizer of the week is Ensalada de Grapefruit. To make this week’s recipe you’ll be needing Romaine Lettuce, Grapefruits, Avocado, Green Onions, Olive Oil, Apple Cider Vinegar, and Ground Cinnamon. There’s 80 calories and 7 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/

Ensalada de Grapefruit
Chock-full of vitamins and minerals, this quick and easy dish is sure to please! Fresh and packed with nutritious whole foods, it takes just 15 minutes to throw together both the salad and homemade dressing.

Ingredients
Preparation time: 15 minutes

3 cups romaine lettuce, washed and torn into small pieces
2 medium grapefruits, peeled and sectioned
1/2 avocado, peeled and sliced into thin wedges
3 green onions, thinly sliced
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1/8 teaspoon ground cumin

Directions
Yield: 6 servings
Serving size: 3/4 cup

1 – Place lettuce, grapefruit, avocado, and green onion in salad bowl and toss lightly. In a jar, shake olive oil, vinegar, and cumin together until blended. Pour over salad; toss, and serve immediately.

Nutrition Information:
Calories: 80 calories, Carbohydrates: 9 g, Protein: 1 g, Fat: 5 g, Saturated Fat: 1 g, Sodium: 4 mg, Fiber: 2 g

Exchanges per serving: 1/2 fruit, 1 fat. Carbohydrate choices: 1.
https://www.diabetesselfmanagement.com/recipes/salads/ensalada-de-grapefruit/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

BUTTERNUT SQUASH AND APPLE SOUP WITH TOASTED ALMONDS AND WILD RICE

December 4, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
Tags: Butternut squash, BUTTERNUT SQUASH AND APPLE SOUP WITH TOASTED ALMONDS AND WILD RICE, Cooking, Diabetes, Diabetic Gourmet, Food, Granny Smith Apples, Herbs, Low Sodium Chicken Broth, Onion, recipes, Sliced Almonds, Spices, Wild Rice

Here’s a recipe for a BUTTERNUT SQUASH AND APPLE SOUP WITH TOASTED ALMONDS AND WILD RICE. To make this recipe some of the ingredients you’ll be needing are Wild Rice, Sliced Almonds, Onion, Low Sodium Chicken Broth, Butternut Squash, Granny Smith Apples, Spices, Herbs, and more! There’s 110 calories and 13 net carbs per serving. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2021! https://diabeticgourmet.com/

BUTTERNUT SQUASH AND APPLE SOUP WITH TOASTED ALMONDS AND WILD RICE
Recipe for Butternut Squash and Apple Soup with Toasted Almonds and Wild Rice from our Soups and Chowders recipe section.

Ingredients

2 cups water (500 mL)
1/2 cup wild rice (125 mL)
1/2 cup sliced almonds (125 mL)
1 1/2 Tbsp canola oil (20 mL)
1 cup chopped onion (250 mL)
2 cups low-sodium chicken broth (500 mL)
2 cups water (500 mL)
1-3 lb (0.5 – 1.5kg) Butternut Squash, peeled and flesh cut into 1-inch (2.5 cm) cubes to yield 8 cups (2 L)
1 Granny Smith apple, peeled, cored and coarsely chopped
1 bay leaf
1 cinnamon stick
1/2 tsp salt, optional (2 mL)
1/2 tsp nutmeg (2 mL)

Directions

1 – In medium saucepan, bring 2 cups (500 mL) water to a boil and add wild rice. Reduce heat, cover and simmer for about 45 minutes or until water is evaporated and rice grains have split open. (Check occasionally to ensure water does not evaporate too quickly causing rice to burn). Drain any excess water and set aside.
2 – In nonstick skillet over medium-high heat, toast almonds to golden brown, about 1-2 minutes. Watch so they don’t burn. Remove and set aside.
3 – In large soup pot, heat canola oil over medium-high heat. Add onions, reduce heat to medium and cook for 3-4 minutes or until opaque; do not allow onions to brown. Stir in broth, water, squash, apple, bay leaf and cinnamon stick. Bring to a boil and then reduce heat and simmer for 25-30 minutes or until squash and apples are tender. Remove from heat and remove bay leaf and cinnamon stick.
4 – Puree soup with immersion blender or food processor. Return to low heat and stir in salt (if using) and nutmeg. Stir in wild rice to heat through. Spoon soup into bowls and garnish each bowl with 1 Tbsp (15 mL) toasted almonds.

Recipe Yield: Yield: 12 servings.

Serving Size: 1 cup (250 mL).

NUTRITIONAL INFORMATION PER SERVING:
Calories: 110
Fat: 4 grams
Fiber: 4 grams
Sodium: 115 milligrams
Protein: 3 grams
Carbohydrates: 17 grams
https://diabeticgourmet.com/diabetic-recipes/butternut-squash-and-apple-soup-with-toasted-almonds-and-wild-rice

Diabetic Dessert of the Week – Chocolate Hazelnut Biscotti

December 2, 2021 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a comment
Tags: All-Purpose Flour, baking, Baking powder, Baking Soda, Canola Oil, Chopped Hazelnuts, Cooking, dessert, Eggs, Food, Granulated Splenda No Calorie Sweetener, Mini Chocolate Chips, Nonfat Dry Milk, recipes, Sugar Free Hazelnut Syrup, White Granulated Sugar

This week’s Diabetic Dessert of the Week is Chocolate Hazelnut Biscotti. To make this week’s recipe you’ll be needing Chopped Hazelnuts, Canola Oil, Granulated Splenda No Calorie Sweetener, White Granulated Sugar, Eggs, Sugar Free Hazelnut Syrup, All Purpose Flour, Baking Soda, Baking Powder, Nonfat Dry Milk, and Mini Chocolate Chips. There’s 60 calories and 6 carbs per serving. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2021! https://diabeticgourmet.com/

Chocolate Hazelnut Biscotti
A combination of chopped hazelnuts and hazelnut syrup is used to make these scrumptious biscotti. They’ll keep fresh for 5 days making them ideal gifts. Recipe for Hazelnut Biscotti from our Desserts recipe section.

Ingredients
1/2 cup chopped hazelnuts
1/2 cup canola oil
2/3 cup Splenda No Calorie Sweetener, Granulated
3 tablespoons white granulated sugar
2 eggs
3 tablespoons sugar free hazelnut syrup
2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup nonfat dry milk
2 tablespoons Mini Chocolate Chips, melted (optional)

Directions
1 – Preheat oven to 350 degrees F. Spray a cookie sheet or jellyroll pan with baking spray and set aside.
2 – Spread hazelnuts in a shallow pan and toast in preheated 350 degrees F oven for 7-10 minutes. Remove hazelnuts from the oven and cool.
3 – Mix the oil, Splenda Granulated Sweetener and sugar together in a large mixing bowl. Add eggs, one at a time, mixing well after each addition. Add hazelnut syrup and mix well. Set aside.
4 – Mix flour, baking powder, baking soda, and nonfat dry milk in a medium mixing bowl.
5 – Pour the flour mixture into the oil and egg mixture and stir until blended. Add hazelnuts and mix until just blended. Refrigerate dough 1 hour or until stiff.
6 – Divide dough in half. Roll each half into a log approximately 3 1/2 inches wide by 12 inches long. Place the logs on the prepared sheet 2 inches apart.
7 – Bake in a preheated 350 degrees F oven for 20-25 minutes.
8 – Remove from oven and cool for 5 minutes. Cut the loaves with a sharp knife into 48 slices, approximately 1/2 inch wide. Cool completely.
9 – If desired, lay slices on their sides and drizzle with melted chocolate chips.
10 – Store in airtight containers. Cookies will stay fresh up to 5 days.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 60
Fat: 3.5 grams
Saturated Fat: 2 grams
Sodium: 30 milligrams
Cholesterol: 10 milligrams
Protein: 1 grams
Carbohydrates: 6 grams
Sugars: 2 grams
https://diabeticgourmet.com/diabetic-recipes/hazelnut-biscotti

APPLE OATMEAL RAISIN COOKIES

December 2, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
Tags: APPLE OATMEAL RAISIN COOKIES, Apple Sauce, baking, Cookies, Cooking, dessert, Diabetes, Diabetic Gourmet Magazine, Equal Sweetener, Old Fashioned Oats, recipes, Spices

For this week’s Diabetic Dish of the Week its Cookies, APPLE OATMEAL RAISIN COOKIES. Made using Equal Spoonful or Granulated instead of Sugar and Unsweetened Applesauce. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2021! https://diabeticgourmet.com/

APPLE OATMEAL RAISIN COOKIES
Recipe for Apple Oatmeal Raisin Cookies from our Desserts recipe section.

Ingredients

1-1/4 cups Equal Spoonful or Granulated *
1 cup unsweetened applesauce **
1/2 cup firmly packed brown sugar
6 tablespoons stick butter, softened
1 egg
1/3 cup 2% milk
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1-1/2 cups quick or old-fashioned oats, uncooked
1 cup raisins
*May substitute 30 packets Equal sweetener
** Apple butter may be substituted for the unsweetened applesauce for a slightly spicier version.

Directions

1 – Combine Equal, applesauce, brown sugar, butter, egg, milk and vanilla. Mix with electric mixer until well blended. Stir in combined flour, baking soda, cinnamon, nutmeg and salt. Gradually mix in oats and raisins until well combined.
2 – Drop by tablespoonfuls onto sprayed baking sheets. Bake in preheated 350F oven 10 to 12 minutes or until light golden in color. Remove from baking sheet and cool completely on wire rack.
3 – Store in airtight containers at room temperature.

Recipe Yield: Yield: 4 dozen cookies Serving size: 1 cookie

NUTRITIONAL INFORMATION PER SERVING:
Calories: 63
Fat: 2 grams
Sodium: 43 milligrams
Cholesterol: 8 milligrams
Protein: 1 grams
Carbohydrates: 11 grams
https://diabeticgourmet.com/diabetic-recipes/apple-oatmeal-raisin-cookies

Diabetic Dish of the Week – Pork With Spicy Orange Cranberry Sauce

November 30, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
Tags: Boneless Pork Chops, Canola Oil, Chili powder, Cooking, Cranberry sauce, Diabetes, Diabetes Self Management, Diabetic Dish of the Week, Food, Grated Orange Peel, Ground Allspice., Ground Cinnamon, Ground Cumin, Pepper, Pork With Spicy Orange Cranberry Sauce, recipes, Red Pepper Flakes, Salt

This week’s Diabetic Dish of the Week is a Pork With Spicy Orange Cranberry Sauce. To make this week’s Dish you’ll be needing Chili Powder, Ground Cumin, Ground Allspice, Salt, Pepper, Boneless Pork Chops, Canola Oil, Cranberry Sauce, Grated Orange Peel, Ground Cinnamon, and Red Pepper Flakes. 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/

Pork With Spicy Orange Cranberry Sauce
Packed with the cold-weather flavors of cranberry, orange, and cinnamon, this satisfying dish is quick and easy to throw together for supper on a busy weeknight!

Ingredients
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon salt
1/4 teaspoon black pepper
4 boneless pork chops (about 1 pound)
1 tablespoon canola oil
1 cup whole-berry cranberry sauce
1/2 teaspoon grated orange peel
1/4 teaspoon ground cinnamon
1/8 teaspoon red pepper flakes

Directions
Yield: 4 servings
Serving size: 1 pork chop and 1/4 cup sauce

1. Combine chili powder, cumin, allspice, salt, and black pepper in small bowl; mix well. Sprinkle evenly over both sides of pork chops.

2. Heat oil in large nonstick skillet over medium heat. Add pork; cook 4 to 5 minutes on each side, or until barely pink in center.

3. Combine cranberry sauce, orange peel, cinnamon, and red pepper flakes in small bowl; mix well. Serve sauce with pork chops.

Nutrition Information:
Calories: 276 calories, Carbohydrates: 28 g, Protein: 20 g, Fat: 9 g, Saturated Fat: 2 g, Cholesterol: 51 mg, Sodium: 204 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/pork-with-spicy-orange-cranberry-sauce/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Diabetic Side Dish of the Week – Creamy Corn Salad

November 28, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | Leave a comment
Tags: Black pepper, Cherry Tomatoes, Cooking, Creamy Corn Salad, Dried Dill, Ears of Corn, Food, Low Fat Cottage Cheese, Nonfat Mayonnaise, Parsley, recipes, Red Pepper

This week’s Diabetic Side Dish of the Week is a Creamy Corn Salad. To make this dish you’ll be needing Ears of Corn, Low Fat Cottage Cheese, Nonfat Mayonnaise, Red Pepper, Parsley, Black Pepper, Dried Dill, and Cherry Tomatoes. Pass the Corn…..Salad! 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/

Creamy Corn Salad
This salad is a light side dish that boasts great color and wonderful flavor, showcasing the sweetness of corn with the freshness of the parsley and red pepper. Mix it all up with a few simple ingredients, and you have a surefire crowd pleaser that pairs well with any main meal.

Ingredients
Preparation time: 10 minutes
Cooking time: 8 minutes.

4 ears of corn, about 6–8 inches in length
1/2 cup low-fat cottage cheese
2 tablespoons nonfat mayonnaise
1/2 medium red pepper, diced
1/4 cup chopped fresh parsley
1/2 teaspoon black pepper
1/2 teaspoon dried dill or 1 teaspoon chopped fresh dill
6 cherry tomatoes

Directions
Yield: 4 servings
Serving size: 1/2 cup

1 – Fill a large saucepan or stockpot 2/3 full with water. Bring to a boil over high heat. While water heats, remove husks and silk from corn, then add corn to boiling water, cooking it no more than 8 minutes. Carefully remove with tongs and allow to cool to room temperature on a plate. In a blender or food processor, puree cottage cheese until smooth. Using a sharp knife, slice corn kernels off cobs and place in a small mixing bowl (yield should be about 2 cups). Add cottage cheese, mayonnaise, red pepper, parsley, black pepper, and dill and stir to combine. Pour into serving dish. Slice cherry tomatoes in half and place around the rim of the dish as a garnish. Chill prior to serving if desired, or serve at room temperature.

Nutrition Information:
Calories: 183 calories, Carbohydrates: 33 g, Protein: 8 g, Fat: 2 g, Saturated Fat: 0 g, Cholesterol: 1 mg, Sodium: 218 mg, Fiber: 7 g
https://www.diabetesselfmanagement.com/recipes/salads/creamy-corn-salad/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

SUGAR FREE CRANBERRY SAUCE

November 28, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
Tags: Cornstarch, Cranberries, Diabetes, Diabetic Gourmet Magazine, Granulated Splenda No Calorie Sweetener, orange, SUGAR FREE CRANBERRY SAUCE, Water

Here’s a recipe for SUGAR FREE CRANBERRY SAUCE. Delicious Side Dish and it’s Sugar Free! To make the Sauce you’ll be needing Cornstarch, Granulated Splenda No Calorie Sweetener, Water, fresh or frozen Cranberries and an Orange. There’s 50 calories and 10 net carbs per serving. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2021! https://diabeticgourmet.com/

SUGAR FREE CRANBERRY SAUCE
Cranberries are most popular around the holidays, especially to go along with Thanksgiving turkey. This sugar free cranberry sauce recipe is perfect for your diabetic-friendly holiday meal planning. It goes just as well with roast turkey as the full-sugar versions.

Compared to canned, jellied cranberry sauce, this diabetic cranberry sauce cuts the carbs down to only 6 grams from 27 grams. Calories are cut from 100 to just 25. Safe for diabetics and welcomed by anyone trying to cut down on sugar intake because it’s sweetened with Splenda.

Recipe Yield: 6

Ingredients
1 teaspoon cornstarch
1 cup Splenda No Calorie Sweetener, Granulated
1/2 cup water
3 cups fresh or frozen cranberries
1 medium orange, peeled and sectioned

Directions

1 – Combine cornstarch, Splenda Granulated Sweetener and water in a medium saucepan
2 – Stir until Splenda Granulated Sweetener and cornstarch dissolve.
3 – Stir in cranberries and orange sections; bring mixture to a boil, stirring constantly, over medium-high heat.
4 – Reduce heat, and simmer, stirring often, 5 minutes or until cranberry skins begin to pop and mixture begins to thicken.
5 – Set aside to cool. Cover and chill at least 3 hours.
6 – Serve cold or warm (warm in the microwave for 10 seconds and stir)

NUTRITIONAL INFORMATION PER SERVING:
Calories: 50
Calories from fat: zero
Fat: zero grams
Unsaturated Fat: zero grams
Saturated Fat: zero grams
Trans Fat: zero grams
Fiber: 3 grams
Sodium: zero milligrams
Cholesterol: zero milligrams
Protein: zero grams
Carbohydrates: 13 grams
Sugars: 6 grams
https://diabeticgourmet.com/diabetic-recipe/diabetic-cranberry-sauce

Appetizer of the Week – Baked Lime Chili Corn Tortilla Chips

November 27, 2021 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
Tags: Appetizer of the Week, Appetizers, Baked Lime Chili Corn Tortilla Chips, baking, Chili powder, Cooking, Corn Tortillas, Diabetes, Diabetes Self Management, Food, Ground Cumin, Lime juice, recipes, Snacks

For this week’s Appetizer of the Week I have a recipe for Baked Lime Chili Corn Tortilla Chips to pass along. Get your Keeper Recipe Book out, these will make the perfect Diabetic Friendly Appetizer! To make these Chips you’ll be needing Corn Tortillas, Lime Juice, Ground Cumin and Chili Powder. There’s only 78 calories and 14 net carbs per serving (10 Chips). 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/

Baked Lime Chili Corn Tortilla Chips
These delightfully crunchy chips aren’t your typical fried party fare. They take just 25 minutes to prepare and are perfect for pairing with salsa or guacamole. Set them out at kickoff and have a second helping ready for halftime!

Ingredients
Preparation time: 25 minutes

12 6-inch corn tortillas
3 tablespoons lime juice
1 teaspoon ground cumin
1 teaspoon chili powder

Directions
Yield: 10 servings
Serving size: 10 chips

1 – Preheat oven to 350°F. With clean scissors, cut each tortilla into 8 triangles and arrange in single layer on baking sheet. Pour lime juice into mister, and spray each wedge lightly. Combine cumin and chili powder in sprinkler, and sprinkle each wedge. Bake for about 7 minutes. Remove from oven and turn each wedge over. Remist with lime juice, and resprinkle with cumin and chili powder. Bake for an additional 8 minutes until the chips are crisp but not brown. Serve with salsa.

Nutrition Information:
Calories: 78 calories, Carbohydrates: 16 g, Protein: 2 g, Fat: 1 g, Saturated Fat: 0 g, Sodium: 59 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/snack/baked-lime-chili-corn-tortilla-chips/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.