Diabetic Dish of the Week – BAKED CHICKEN TENDERS

October 9, 2018 at 5:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is – BAKED CHICKEN TENDERS. Chicken Tenders made healthier, using Corn Flake Crumbs, Spices and Herbs. Then bake at 400 degrees for 12-14 minutes. 141 calories and 6 net carbs per serving! The recipes from the Diabetic Gourmet Magazine website (https://diabeticgourmet.com/) This is just one of many Diabetic Friendly Recipes you can find at the Diabetic Gourmet site. Everything from Salads, Soups, Appetizers, Dinner, and Dessert are all at the site and all Diabetic Friendly! So check it out today. Plus you can subscribe to the Diabetic Gourmet Magazine also. So Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

 

BAKED CHICKEN TENDERS
Make healthier chicken tenders at home using common corn flake crumbs, spices and herbs. These are also great for game day and kids love them! The nutritional information is for the chicken thigh version. If using chicken breast, the fat content will be reduced to about 3 total grams.

Recipe Yield: 4 servings.

Ingredients

1 pound chicken thighs or breast, boneless, skinless
1 cup cereal crumbs, cornflake type
1/2 teaspoon Italian herb seasoning
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon paprika

Directions

1 – Preheat oven to 400 degrees.
2 – Lightly grease a cooking sheet.
3 – Cut chicken into bite-sized pieces.
4 – Place cornflakes in plastic bag and crush by using a rolling pin.
5 – Add remaining ingredients to the crushed cornflakes. Close bag tightly and shake until blended.
6 – Add a few of the chicken pieces at a time to crumb mixture and shake until evenly coated.
7 – Place chicken pieces on cooking sheet so they are not touching.
8 – Bake until golden brown, about 12-14 minutes.
9 – Serve hot.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 141
Fat: 5 grams
Saturated Fat: 2 grams
Fiber: 1 grams
Sodium: 344 milligrams
Cholesterol: 84 milligrams
Protein: 17 grams
Carbohydrates: 7 grams
Sugars: 1 grams
https://diabeticgourmet.com/diabetic-recipe/baked-chicken-tenders

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Diabetic Dish of the Week – Roasted Pumpkin Soup

October 2, 2018 at 5:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is – Roasted Pumpkin Soup. Pumpkin and Fall all in a Diabetic Friendly Soup! The recipe is from the Diabetic Gourmet Magazine website, which is full of delicious and diabetic friendly recipes. Also don’t to forget to subscribe to the Diabetic Gourmet Magazine! Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

Roasted Pumpkin Soup
What could make a more delectable (and appropriate) seasonal meal on a chilly autumn night than a bowl of hearty pumpkin soup?
Serve this recipe with a crunchy green salad and a warm slice of whole grain toast for a truly sweet and satisfying Halloween treat.

Roasted Pumpkin Soup

Yield: Makes 5 servings.

Ingredients

2 Tbsp. olive oil
2 tsp. ground cinnamon
3/4 cup chopped onion
1/2 cup chopped carrot
1/4 cup chopped celery
2 Tbsp. fresh minced ginger
1 Tbsp. minced garlic
1 can (15 oz.) pumpkin
3-1/2 cups low sodium chicken stock
Salt and freshly ground pepper, to taste
Chopped fresh sage, as garnish
Low-fat sour cream, as garnish (optional)
Directions

1 – In a medium saucepan, heat 2 Tbsp. olive oil over medium-high heat. When hot, add the cinnamon, onions, carrots, celery, ginger and garlic to the pan. Saute, stirring occasionally, until lightly caramelized, about 3 to 4 minutes. Add the canned pumpkin, stirring into the vegetables. Add chicken stock to the pan and bring the stock to a boil. Reduce to a simmer and cook the soup for 15 to 20 minutes, or until the vegetables are soft.
2 – Remove the soup from the heat and process in batches in the food processor. Season with salt and pepper, to taste. Garnish with chopped fresh sage and a dollop of low-fat sour cream (if desired).

Nutritional Information Per Serving:
111 calories
6 g total fat
<1 g saturated fat
11 g carbohydrate
3 g protein
4 g dietary fiber
437 mg sodium
https://diabeticgourmet.com/articles/october-and-pumpkins-go-hand-in-hand/

Diabetic Dish of the Week – APPLE AND SQUASH BAKE

September 18, 2018 at 5:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is a APPLE AND SQUASH BAKE. A perfect Fall Dish using both Apples and Butternut Squash. The Dish is only 120 calories and 20 net carbs per serving. Another Delicious and Diabetic Friendly Recipe from the Diabetic Gourmet Magazine website. So many Delicious and Healthy recipes to choose from. Plus don’t forget to subscribe to the Diabetic Gourmet Magazine, one of my favorites! So Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

 

APPLE AND SQUASH BAKE
This recipe combines all the best fall flavors and makes a great alternative to the candied yams often served for Thanksgiving dinner.
Yield: 8 servings
Serving Size: 3/4 cup squash and apple bake

Ingredients

1/3 cup Splenda No Calorie Sweetener, Granulated
1 teaspoon molasses
1/4 cup light butter
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon ground mace
2 pounds butternut squash – peeled, seeded, and cut into
1/2 inch slices
2 large apples – cored, and cut into 1/2 inch slices

Directions

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together Splenda Granulated Sweetener, molasses, butter, flour, salt, and mace. Arrange squash in an ungreased 9×13 inch baking dish. Top with slices of apple, then sprinkle with the sugar mixture. Cover with a lid or aluminum foil.
Bake for 50 to 60 minutes in the preheated oven, or until squash is tender.

Nutritional Information (Per Serving)
Calories: 120
Calories from Fat: 30
Protein: 2 g
Sodium: 340 mg
Cholesterol: 10 mg
Fat: 3.5 g
Saturated Fat: 2 g
Dietary Fiber: 4 g
Sugars: 9 g
Carbohydrates: 24 g
https://diabeticgourmet.com/articles/10-diabetic-friendly-apple-recipes-to-celebrate-autumn/

Diabetic Dish of the Week – CHIPOTLE PEPPER JACK SLIDERS

September 11, 2018 at 5:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is – CHIPOTLE PEPPER JACK SLIDERS. Sliders with a little heat and Diabetic Friendly! You’ll need Ground Beef (96% lean), Minced Garlic, Chipotle Chili Powder, Pepper Jack Cheese, all served on small Whole Wheat Hamburger Buns. This is just one of a huge selection of Diabetic Friendly Recipes that you can find at the Diabetic Gourmet Magazine website. Be sure to check it out today! Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

CHIPOTLE PEPPER JACK SLIDERS
Ingredients

1 pound Ground Beef (96% lean)
9 small whole wheat hamburger buns, split, divided
1 clove garlic, minced
1/2 teaspoon ground chipotle chili powder
2 slices pepper Jack cheese, cut in quarters

Directions

1 – Tear one hamburger bun into pieces. Place in food processor or blender container. Cover; pulse on and off, to form fine crumbs.
2 – Combine bread crumbs, beef, garlic and chili powder in medium bowl, mixing lightly but thoroughly. Lightly shape into eight 1/2-inch thick mini patties.
3 – Place patties on grill over medium, ash-covered coals. Grill, covered, 8 to 9 minutes (over medium heat on preheated gas grill, 9 to 10 minutes) until instant-read thermometer inserted horizontally into center registers 160F, turning occasionally. Evenly top with cheese during last minute of grilling.
4 – Place burgers on bottoms of remaining eight buns. Top with desired Toppings. Close sandwiches.
NOTES:
Lean ground beef mini-burgers, or sliders, are kicked up with chipotle chili and topped with spicy pepper jack cheese.

Recipe Yield: Makes 8 sliders (mini-burgers)

NUTRITIONAL INFORMATION PER SERVING:
Calories: 201
Fat: 6 grams
Saturated Fat: 3 grams
Fiber: 3 grams
Sodium: 266 milligrams
Cholesterol: 40 milligrams
Protein: 16 grams
Carbohydrates: 21 grams
https://diabeticgourmet.com/diabetic-recipes/chipotle-pepper-jack-sliders

Diabetic Dish of the Week – HARVEST PORK ROAST WITH VEGETABLES

September 4, 2018 at 5:02 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is – HARVEST PORK ROAST WITH VEGETABLES. Pork Roast, a package of dry Italian salad dressing mix, and Vegetables like; carrots, sweet potatoes, parsnips, onions, bell peppers make up this week’s recipe! It’s another Diabetic Friendly recipe from the Diabetic Gourmet Magazine website! At the Diabetic Gourmet site besides all the recipes you can find Diabetic Management Tips, Diabetes news, and more. So check it out today. Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

HARVEST PORK ROAST WITH VEGETABLESIngredients

3 pounds pork loin roast
1 (0.7-oz) package dry Italian salad dressing mix
1-1/2 teaspoons ground cumin
1-1/2 teaspoons dried oregano leaves
8 cups fall vegetables, (carrots, sweet potatoes, parsnips, onions, bell peppers) cut into 1 to 1 1/2-inch chunks

Directions

1 – Heat oven to 350 degrees F. Place pork in shallow roasting pan. Blend Italian salad dressing mix, cumin and oregano in small bowl. Sprinkle half of seasoning mixture over pork; cook uncovered for 1 hour or until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest about 10 minutes.
2 – While pork is cooking, coat a separate baking dish with vegetable cooking spray and add vegetables. Sprinkle remaining seasoning over vegetables. Cover and roast in oven for 30 minutes. Remove cover, stir and continue roasting 15 to 30 minutes until vegetables are tender.
3 – Slice roast and serve with vegetables.
NOTES:
Mediterranean flavors and fall harvest vegetables complement this succulent pork roast. This tasty dish is a cinch to prepare and is sure to satisfy any appetite. Younger kids can help by setting the table and older kids can wash and chop your family’s favorite veggies.

Recipe Yield: Serves 6 to 8.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 182
Fat: 4 grams
Sodium: 65 milligrams
Cholesterol: 30 milligrams
Protein: 12 grams
Carbohydrates: 27 grams
https://diabeticgourmet.com/diabetic-recipes/harvest-pork-roast-with-vegetables

Soup Special of the Day….Home-Style Meat and Potato Soup

September 2, 2018 at 5:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is – Home-Style Meat and Potato Soup. Mashed Potatoes and Meat make one Comfort Food Soup. Plus it’s only 138 calories per serving! It’s another healthy and delicious recipe from the Diabetes Self Management website. At the site you’ll find a huge selection of Diabetic Friendly Recipes along with Diabetic News, and Diabetes Management. Be sure to check it out soon! Also you can subscribe to the Diabetes Self Management Magazine. The latest issue was full of delicious and Diabetic Friendly Recipes. So Enjoy and Eat Healthy in 2018! https://www.diabetesselfmanagement.com/

Home-Style Meat and Potato Soup
Ingredients
2 tablespoons light margarine
1 tablespoon all-purpose flour
1 1/2 cups skim milk or 1 can (15 ounces) fat-free, low-sodium chicken broth
1 cup leftover mashed potatoes
1/4 teaspoon black pepper
1/2 teaspoon onion powder
One of the following: 1 ounce leftover diced lean ham, 1 ounce chopped lean sandwich meat, or 1 regular-size, low-fat hot dog, diced
1 ounce low-fat cheese (Cheddar, Swiss, or American), shredded
Directions
In a small saucepan, melt margarine over medium heat. Add flour and whisk to make a paste. Add skim milk and stir constantly over medium heat and bring to a slow boil to thicken slightly. Add mashed potato, black pepper, onion powder, and chopped meat. Bring to a boil, then cover and reduce heat to simmer. Simmer 2 minutes. Spoon soup into bowls, then top each with a quarter of the shredded cheese.

Yield: 4 servings. Serving size: about 6 ounces.

Nutrition Facts Per Serving:
Calories: 138 calories, Carbohydrates: 15 g, Protein: 6 g, Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 6 mg, Sodium: 361 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/home-style-meat-and-potato-soup/

Diabetic Living Favorite Summer Recipes

September 2, 2018 at 5:01 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its Diabetic Living’s Favorite Summer Recipes. Delicious and Diabetic Friendly Recipes like; Corn-Mushroom Risotto with Chicken, Firehouse Enchiladas, and Three-Cheese Vegetable Pasta Toss. Find these recipes and more all at the Diabetic Living Online website.Enjoy and Eat Healthy in 2018! http://www.diabeticlivingonline.com/

Diabetic Living’s Favorite Summer Recipes
Enjoy our favorite summer recipes featuring no-cook dinners, grilled kabobs perfect for camp-outs, and low-calorie and low-carb versions of favorite meals such as Philly cheesesteak sandwiches. Plus, don’t miss yummy desserts loaded with in-season fruits.

Corn-Mushroom Risotto with Chicken
Looking for a gluten-free side dish for two? This delicious chicken-and-risotto recipe will become a go-to dish that’s packed with flavor but not calories and carbs…….

Firehouse Enchiladas
Skip traditional enchilada recipes that can be loaded with calories, carbs, and fat. Opt for this slimmed-down version, which has only 363 calories for two enchiladas filled with lean beef and topped with Monterey Jack cheese……..

Three-Cheese Vegetable Pasta Toss
Have dinner ready in 20 minutes flat with this saucy pasta dish. Tender mushrooms and spinach give the cheesy entree a health upgrade; each serving has only 254 calories and 35 grams of carb……..

* Click the link below to get all the Diabetic Living’s Favorite Summer Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/popular/diabetic-livings-favorite-summer-recipes

Diabetic Dish of the Week – Lemon Pepper Chicken Wings

August 28, 2018 at 5:02 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 – Lemon Pepper Chicken Wings. Another way to prepare one of my favorite foods, the Chicken Wing. The recipe is from the Diabetes Self Management website. They have a great selection of Diabetic Friendly recipes like this week’s Lemon Pepper Chicken Wings so be sure to check out the site soon! Also subscribe to the Diabetes Self Management Magazine. You’ll love all the delicious and Diabetic Friendly Recipes in each issue. So enjoy and Eat healthy in 2018! https://www.diabetesselfmanagement.com/

Lemon Pepper Chicken Wings
Ingredients
Large baking sheet, lined with foil, with a wire rack set on top
2 pounds free-range chicken wings
2 tablespoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 tablespoon freshly ground black pepper
1 teaspoon sea salt

Directions
1 – Preheat oven to 375°F (190°C).

2 – Pat chicken dry with paper towels, removing as much moisture as you can. Arrange on the wire rack over the prepared baking sheet, leaving space in between, if possible.

3 – Roast in preheated oven for 30 to 35 minutes, flipping them over halfway through, until juices run clear when chicken is pierced.

4 – Meanwhile, in a large bowl, combine lemon zest, lemon juice, pepper, and salt.

5 – Add wings to the lemon sauce and toss until evenly coated. Serve hot.

Yield: 4 servings. Serving size: 1/4 of recipe.

Nutrition Facts Per Serving:
Calories: 291 calories, Carbohydrates: 2 g, Protein: 27 g, Fat: 20 g, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/snacks-appetizers/lemon-pepper-chicken-wings/

Diabetic Dish of the Week – PARMESAN HERB ENCRUSTED FISH

August 21, 2018 at 5:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is – PARMESAN HERB ENCRUSTED FISH. You’ll need; Talapia, along with Almonds, Bread Crumbs, Parmesan Cheese, and Seasonings. The recipe is from the Diabetic Gourmet Magazine website which has a huge selection of Diabetic Friendly Recipes. Check it out today. So Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

PARMESAN HERB ENCRUSTED FISH

Ingredients

1/3 cup sliced almonds, finely chopped
1/4 cup plain dry bread crumbs
3 tablespoons grated Parmesan cheese
1/2 teaspoon McCormick Garlic Powder
1/2 teaspoon McCormick Paprika
1/2 teaspoon McCormick Parsley Flakes
1/4 teaspoon McCormick Black Pepper, Ground
1 pound tilapia fillets
Olive oil

Directions

Preheat oven to 450F. Mix almonds, bread crumbs, Parmesan cheese and seasonings in shallow dish.
Brush fish lightly with oil. Coat evenly with almond mixture. Place fish on greased foil-lined shallow baking pan.
Bake 10 to 12 minutes or until fish flakes easily with a fork.
NOTES:
Adding an herb crust to tilapia is a great way to complement its mild flavor. Combine spices like garlic, paprika and black pepper with chopped almonds, bread crumbs and Parmesan cheese for an easy dinner. You can substitute red snapper, striped bass, flounder or sole for the tilapia..

Recipe Yield: Makes 4 servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 225
Fat: 9 grams
Fiber: 1 grams
Sodium: 202 milligrams
Cholesterol: 57 milligrams
Protein: 29 grams
Carbohydrates: 7 grams
https://diabeticgourmet.com/diabetic-recipes/parmesan-herb-encrusted-fish

Diabetic Dish of the Week – Mushroom and Chicken Skillet

August 14, 2018 at 5:03 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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This week’s Diabetic Dish of the Week is – Mushroom and Chicken Skillet. Chicken, Rice, Mushrooms, Cream of Celery, Chicken Broth, and Thyme make up this delicious skillet meal! It’s 277 calories and 26 net carbs per serving. It’s from the Diabetes Self Management website. Besides a huge selection of Diabetic Friendly recipes you’ll find tips on Nutrition, and methods on how to Manage your Diabetes. So Check out the Diabetes Self Management website today. https://www.diabetesselfmanagement.com/

Mushroom and Chicken Skillet
Ingredients
1 pound boneless skinless chicken breasts, cut into bite-size pieces
1 can (about 14 ounces) fat-free chicken broth
1/4 cup hot water
1/2 teaspoon dried thyme
2 cups uncooked instant rice
8 ounces mushrooms, thinly sliced
1 can (10 3/4 ounces) 98% fat-free cream of celery soup, undiluted
Chopped fresh parsley

Directions
1 – Cook chicken in broth and water in 12-inch nonstick skillet until mixture comes to a full boil. Stir in thyme and rice. Place mushrooms on top. (Do not stir mushrooms into rice.) Cover skillet; turn off heat and let stand 5 minutes.
2 – Stir in soup; cook over low heat 5 minutes or until heated through. Sprinkle with parsley.
Tip: Serve with mixed greens salad and sliced fresh strawberries.

Yield: 4 servings. Serving size: 1 1/2 cups.

Nutrition Facts Per Serving:
Calories: 277 calories, Carbohydrates: 28 g, Protein: 32 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 67 mg, Sodium: 774 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/mushroom-chicken-skillet/

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