It’s Chili, Chowder, or Stew Saturday – Sweet Potato Stew

December 8, 2018 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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For this week’s It’s Chili, Chowder, or Stew Saturday recipe its, Sweet Potato Stew. Sweet Potatoes along with Onions, Celery, and Bacon all combine to make this Stew Recipe! It’s from the Diabetes Self Management website. The Diabetes Self Management website has a huge selection of Diabetic Friendly recipes along with Diabetes Management tips, News, and more so check it out today! Enjoy and Eat Healthy in 2018! https://www.diabetesselfmanagement.com/

Sweet Potato Stew

Ingredients
1 cup chopped onion
1 cup chopped celery
1 cup grated peeled sweet potato
1 cup reduced-sodium vegetable broth or water
2 slices bacon, crisp-cooked and crumbled
1 cup fat-free half-and-half
Black pepper
1/4 cup minced fresh parsley

Directions
1 – Place onion, celery, sweet potato, broth, and bacon in slow cooker. Cover; cook on LOW 6 hours or until vegetables are tender.

2 – Increase heat to HIGH. Stir in half-and-half. Add water, if needed, to reach desired consistency. Cook, uncovered, 30 minutes on HIGH or until heated through.

3 – Season to taste with pepper. Stir in parsley.

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

Nutrition Facts Per Serving:
Calories: 112 calories, Carbohydrates: 18 g, Protein: 5 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 13 mg, Sodium: 280 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/sweet-potato-stew/

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Diabetic Dish of the Week – SANTA FE CHICKEN

December 4, 2018 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | 2 Comments
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This week’s Diabetic Dish of the Week is a recipe for SANTA FE CHICKEN. Chicken Breasts, Green Onions, Tomato Soup, Picante Sauce, Black Beans, Kernel Corn, and Spices make up this week’s dish. 308 calories and 21 net carbs per serving! The recipe is from one of my favorite recipe sites, the Diabetic Gourmet Magazine website. The Gourmet Magazine site has a huge selection of Diabetic Friendly Recipes so check it out today! Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

SANTA FE CHICKEN
Ingredients

2 teaspoons chili powder
1 teaspoon ground cumin
1 tablespoon vegetable oil
6 skinless, boneless chicken breast halves (about 1-3/4 pounds)
1 teaspoon minced garlic
4 green onions, minced (about 1/2 cup)
1 can (10 3/4 ounces) Campbell’s Healthy Request Condensed Healthy Request Tomato Soup
1/2 cup Pace Picante Sauce
1/2 cup water
1 can (about 15 ounces) black beans, rinsed and drained
1 cup whole kernel corn
2 tablespoons chopped fresh cilantro leaves

Directions

Stir the chili powder and cumin in a small bowl. Season the chicken with the chili powder mixture.
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes or until browned on both sides. Add the garlic and onions and cook and stir for 1 minute.
Stir in the soup, picante sauce and water and heat to a boil. Reduce the heat to medium-low. Add the beans and corn. Cover and cook for 15 minutes or until the chicken is cooked through. Sprinkle with the cilantro.

NOTES:
This Santa Fe Chicken is a flavorful one-skillet dish and it’s a snap to make. Serving size is 1 piece of chicken and 3/4 cup sauce.

Recipe Yield: Yield: 6 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 308
Fat: 7 grams
Saturated Fat: 1 grams
Fiber: 6 grams
Sodium: 486 milligrams
Cholesterol: 78 milligrams
Protein: 35 grams
Carbohydrates: 27 grams
https://diabeticgourmet.com/diabetic-recipe/santa-fe-chicken

Diabetic Dish of the Week – PEPPERED TOP SIRLOIN ROAST WITH SAUTEED BROCCOLINI

November 27, 2018 at 6:02 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 – PEPPERED TOP SIRLOIN ROAST WITH SAUTEED BROCCOLINI. Wow, what a great dish to serve up for the upcoming Christmas and New Year’s holidays. Using a Beef Top Sirloin Petite Roast that’s topped with a Blue Cheese and Green Onion mix. Then served with a Sauted Broccolini. The recipe comes from the Diabetic Gourmet Magazine website where you’ll find a huge selection of Diabetic Friendly Recipes. So Enjoy and eat healthy in 2018! https://diabeticgourmet.com/

PEPPERED TOP SIRLOIN ROAST WITH SAUTEED BROCCOLINI
Ingredients

1 beef Top Sirloin Petite Roast (1-1/2 to 2 pounds)
1 tablespoon seasoned pepper
1/2 cup crumbled blue cheese
1/4 cup butter, softened
1 tablespoon chopped green onion
12 ounces Broccolini, trimmed
1 red onion, cut into 1/2-inch thick slices and separated into rings
1/4 cup water

Directions

1 – Preheat oven to 325F. Press seasoned pepper evenly onto all surfaces of beef roast.
2 – Place roast, fat-side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325F oven 60 to 75 minutes for medium rare to medium doneness.
3 – Meanwhile, combine cheese, butter and green onion in small bowl until well blended; set aside.
4 – Spray large nonstick skillet with nonstick cooking spray; add Broccolini, onion and water. Cover and cook over medium-high heat 3 minutes. Remove cover and continue cooking 2 to 4 minutes or until water has evaporated and Broccolini is crisp-tender and lightly browned, stirring frequently. Remove from heat. Immediately add 2 tablespoons blue cheese mixture; stir until butter is melted. Season with salt and ground black pepper, as desired. Keep warm.
5 – Remove roast when meat thermometer registers 135F for medium rare; 150F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10F to reach 145F for medium rare; 160F for medium.)
6 – Carve roast into slices; season with salt, as desired. Serve with vegetables and remaining blue cheese butter.
NOTES:
Top Sirloin is one of the most versatile cuts of beef. It is lean, well-flavored, juicy and tender. It is also a lean cut according to USDA guidelines.

Recipe Yield: Makes 8 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 207
Fat: 12 grams
Saturated Fat: 6 grams
Fiber: 0.3 grams
Sodium: 132 milligrams
Cholesterol: 76 milligrams
Protein: 22 grams
Carbohydrates: 5 grams
https://diabeticgourmet.com/diabetic-recipes/peppered-top-sirloin-roast-with-sauteed-broccolini

Diabetic Dish of the Week – HOLIDAY APPETIZER MEATBALLS

November 20, 2018 at 6:01 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 – HOLIDAY APPETIZER MEATBALLS. Easily made and ready for your freezer. Made using Lean Ground Pork. Serve with choice of dipping sauces; Toasted Onion Dip, Ginger-Orange Dip, and Barbecue-Cranberry Dip. 200 calories and 1 carb per serving (7 meatballs). The recipe is from the Diabetic Gourmet Magazine website. At the Diabetic Gourmet site you’ll find a huge selection of Diabetic Friendly recipes for all occasions. Enjoy and Eat Healthy through the Holidays! https://diabeticgourmet.com/

HOLIDAY APPETIZER MEATBALLS
These meatballs are convenient to have on hand, in the freezer. Serve for snacks with dipping sauces. They’re great for making grinder sandwiches, too. Serve one or more of these dips with the meatballs: Toasted Onion Dip, Ginger-Orange Dip and Barbecue-Cranberry Dip.

Yield: Yield: 7 dozen meatballs.
Serving size: 7 meatballs.

Ingredients

2 pounds lean ground pork
1 cup ice water
1/4 cup soy sauce
1/4 teaspoon freshly ground black pepper

Directions

1 – Heat oven to 375 degrees F.
2 – With hands or wooden spoon mix pork, water, soy sauce and pepper thoroughly in large bowl.
3 – Shape into 3/4-inch balls (mixture will be fairly soft and balls will not be perfect).
4 – Arrange closely together in single layer on ungreased shallow baking pan, like a jelly-roll pan.
5 – Bake for 20-30 minutes.
6 – Remove from pan, and serve immediately with a dipping sauce, like your favorite salad dressings or choose from the suggestions below.
7 – Use toothpicks to skewer meatballs to dip. Or remove from pan, cool, cover and freeze or refrigerate. Serve cold or reheated.

Nutrition information Per Serving:
Calories: 200
Protein: 13 g
Fat: 16 g
Sodium: 390 mg
Cholesterol: 55 mg
Carbohydrates: 1 g
https://diabeticgourmet.com/articles/meatball-appetizer-recipes-that-are-low-carb-and-diabetic-friendly/

Diabetic Dish of the Week – Slow Cooker Turkey Breast

November 13, 2018 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 – Slow Cooker Turkey Breast. For this weeks recipe I’m passing along a super easy prepared and delicious recipe. You’ll need just 4 ingredients to prepare it; 1 Turkey Breast, Garlic Powder, Paprika, and Dried Parsley. Then the easy part, just put it in the slow cooker on low for 6-8 hours and it’s done! Pick your own sides out and you have a meal! The recipe is off one of my favorite sites, the Diabetes Self Management. Besides all the fantastic Diabetes Friendly Recipes you’ll find Diabetes Management Tips, tips on Weight Control, Diabetic News, Exercise Tips and more! Plus you can subscribe to their Magazine also. So check it out today. Enjoy and Eat Healthy in 2018! https://www.diabetesselfmanagement.com/

Slow Cooker Turkey Breast
Ingredients
1 turkey breast (about 3 pounds)
Garlic powder
Paprika
Dried parsley

Directions
1 – Place turkey in slow cooker. Season with garlic powder, paprika, and parsley. Cover; cook on LOW 6 to 8 hours or until internal temperature reaches 170°F.

2 – Remove turkey to cutting board; cover with foil and let stand 10 to 15 minutes before carving. (Internal temperature will rise 5° to 10°F during stand time.)

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

Nutrition Facts Per Serving:
Calories: 140 calories, Carbohydrates: 0g, Protein: 27 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 79 mg, Sodium: 41 mg, Fiber: 0 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/slow-cooker-turkey-breast/

SWEET POTATO PIE

November 11, 2018 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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I’m passing along a recipe for a Diabetic Friendly SWEET POTATO PIE. Dessert is served with a Diabetic Friendly SWEET POTATO PIE. The Sugar is substituted with Equal Spoonful or Granulated Sweetner. Perfect Dessert for your Thanksgiving table! It’s from one of my favorite sites the Diabetic Gourmet Magazine website. At the Diabetic Gourmet site you’ll find a full menu of delicious and Diabetic Friendly recipes. So Enjoy and Eat Healthy during the Holiday Season! https://diabeticgourmet.com/
Ingredients

Pastry for single-crust 9-inch pie
2 cups cooked, mashed sweet potatoes (about 2 Pastry for single-crust 9-inch pie pounds)
2 eggs, lightly beaten
1 cup Equal Spoonful or Granulated*
1 tablespoon all-purpose flour
1 teaspoon lemon juice
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 can (12 ounces) evaporated fat-free milk
Light whipped topping (optional)
Grated nutmeg (optional)
* May substitute 24 packets Equal sweetener

Directions

1 – Roll pastry on floured surface into a circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge. Set aside.
2 – Blend sweet potatoes in mixing bowl on medium speed of mixer until smooth. Stir in eggs, Equal, flour, lemon juice, vanilla, spices, salt and evaporated milk. Pour mixture over pastry shell.
3 – Bake in preheated 400F oven 40 to 45 minutes or until filling is set and sharp knife inserted into center comes out clean.
4 – Cool pie completely on wire rack. Cover and refrigerate. Garnish top of pie with whipped topping and grated nutmeg, if desired. Cut pie into wedges.

Recipe Yield: Yield: 8 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 197
Fat: 6 grams
Sodium: 316 milligrams
Cholesterol: 58 milligrams
Protein: 7 grams
Carbohydrates: 28 grams

https://diabeticgourmet.com/diabetic-recipes/sweet-potato-pie-3

Diabetic Dish of the Week – Oriental-Style Sea Scallops

November 6, 2018 at 6:02 AM | Posted in CooksRecipes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is Oriental-Style Sea Scallops. Scallops along with Broccoli, Onion, Cabbage, Pea Pods and Mushrooms, and Rice all combine to make this Diabetic Friendly Dish. Equal replaces the Sugar in the Recipe. It’s another recipe from the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, and cuisines. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Oriental-Style Sea Scallops
Broccoli, onion, cabbage, pea pods and mushrooms are combined with scallops in a tasty sauce. Ground anise and coriander give this dish a unique flavor. Serve it over hot rice.

Recipe Ingredients:
2 tablespoons sesame or vegetable oil
1 1/2 cups broccoli florets
1 cup thinly sliced onion
1 pound sea scallops
3 cups thinly sliced Napa cabbage or bok choy
2 cups snow peas, ends trimmed
1 cup sliced shiitake or button mushrooms
2 cloves garlic, minced
2 teaspoons ground star anise*
1/4 teaspoon ground coriander
1/2 cup chicken broth
1/4 cup rice wine vinegar
2 to 3 teaspoons light soy sauce
1/4 cup cold water
2 tablespoons cornstarch
2 to 3 tablespoons Equal® Spoonful**
4 cups hot cooked rice

Cooking Directions:
1 – Heat oil in wok or large skillet. Cook and stir broccoli and onion 3 to 4 minutes. Add scallops, cabbage, snow peas, mushrooms, garlic, anise and coriander. Cook and stir 2 to 3 minutes.
2 – Add chicken broth, vinegar and soy sauce. Heat to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until scallops are cooked and vegetables are tender.
3 – Combine cold water and cornstarch. Stir cornstarch mixture into boiling mixture. Boil, stirring constantly, until thickened. Remove from heat; let stand 2 to 3 minutes. Stir in Equal®.
4 – Serve over rice.
Makes 6 servings.

*You can substitute 2 teaspoons five-spice powder for the star anise and coriander. Amounts of vinegar and soy sauce may need to be adjusted to taste.
**May substitute 3 to 4 packets Equal sweetener.

Nutritional Information Per Serving (1/6 of recipe): calories 330, protein 20 g, carbohydrate 49 g, fat 6 g, cholesterol 26 mg, sodium 276 mg.

https://www.cooksrecipes.com/diabetic/oriental-style-sea-scallops-diabetic-recipe.html

It’s Chili, Soup, or Stew Saturday….Home-Style Meat and Potato Soup

November 3, 2018 at 5:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, It's Chili Soups or Stews Saturday | Leave a comment
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This Saturday’s Chili, Soup, or Stew is a Home-Style Meat and Potato Soup. Made using Mashed Potatoes and for the Meat your choice of Ham, Sandwich Meat, or Low Fat Hot Dogs. The recipe comes from one of my favorite recipe sites, the Diabetes Self Management. Full of Delicious and Diabetic Friendly Recipes. Plus don’t forget to subscribe to the Diabetes Self Management Magazine! Every issues contains Diabetic Management Tips, Diabetes News, 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 Dish of the Week – EGGPLANT LASAGNA

October 30, 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 EGGPLANT LASAGNA. Delicious and Healthy Lasagna made using Egg Plant as the Noodles. It’s 318 calories and 10 net carbs per serving! It’s from the Diabetic Gourmet Magazine website. The Diabetic Gourmet site has a huge selection of Diabetic Friendly Recipes so check it out today. Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

 

EGGPLANT LASAGNA

Ingredients

Pam Original No-Stick Cooking Spray
1 cup part-skim ricotta cheese
3/4 cup grated Parmesan cheese
3/4 teaspoon dried Italian seasoning
1 large eggplant (about 1 pound), cut into 1/4-inch thick lengthwise slices
1/4 cup extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 package (20 ounces) ground turkey
3/4 cup chopped yellow onion
1 tablespoon finely chopped garlic
1 can (14.5 ounces) Hunt’s Original Diced Tomatoes, No Salt Added, drained
1/4 cup Hunt’s Tomato Paste (or Hunt s Organic)
1/4 cup thinly sliced fresh basil
1-1/2 cups shredded part-skim mozzarella cheese

Directions

1 – Heat oven to 350F. Spray 8-by-8-inch glass baking dish with cooking spray.
2 – In small bowl, combine ricotta cheese, Parmesan cheese and Italian seasoning; set aside.
3 – Heat grill pan over medium-high heat. Brush eggplant slices with oil; sprinkle both sides with salt and pepper.
4 – In batches, place eggplant on grill pan. Cook each side 1-2 minutes or until lightly browned and tender. Remove and place on baking sheet lined with paper towels; pat to remove excess moisture.
5 – Spray large skillet with cooking spray; heat over medium-high heat. Add turkey and cook 3 minutes, stirring occasionally. Add onion and garlic; cook 2-3 minutes more or until onion is tender and turkey is crumbled and no longer pink. Drain.
6 – Add drained tomatoes, tomato paste and basil to skillet; stir to combine. Reduce heat and simmer 2 minutes more.
7 – Assemble lasagna by spreading 3/4 cup meat mixture over bottom of dish. Place 3 eggplant slices over meat mixture, top with 3/4 cup meat mixture, half of ricotta cheese mixture and 1/2 cup mozzarella cheese.
8 – Repeat layers, ending with a layer of eggplant slices topped with meat mixture and remaining mozzarella cheese.
9 – Spray underside of aluminum foil with cooking spray; cover dish tightly with foil. Bake 30 minutes. Let stand 10 minutes before serving.
NOTES:
An extra set of hands from a little helper can shave minutes off the assembly of this Eggplant Lasagna, while getting a youngster excited about digging into a veggie-centric dinner.

Recipe Yield: Yield: 8 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 318
Fat: 19 grams
Saturated Fat: 7 grams
Fiber: 3 grams
Sodium: 363 milligrams
Cholesterol: 72 milligrams
Protein: 22 grams
Carbohydrates: 13 grams
https://diabeticgourmet.com/diabetic-recipes/eggplant-lasagna

Diabetic Dish of the Week – APPLE OATMEAL RAISIN COOKIES

October 23, 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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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. The recipe is from the Diabetic Gourmet Magazine website. The Diabetic Gourmet site has a huge selection of Diabetic Friendly Recipes so check it out today. Also subscribe to the Diabetic Gourmet Magazine, always full of healthy and delicious recipes! So Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

APPLE OATMEAL RAISIN COOKIES

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

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.
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.
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

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