Diabetic Dish of the Week – PACIFIC OCEAN SALMON WITH FRESH VEGETABLES
June 25, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a commentTags: Balsamic Marinade, California King Salmon fillets, Cooking, Diabetic Dish of the Week, Diabetic Gourmet Magazine, Food, Herbs, PACIFIC OCEAN SALMON WITH FRESH VEGETABLES, recipes, Spices, Vegetables
This week’s Diabetic Dish of the Week is a PACIFIC OCEAN SALMON WITH FRESH VEGETABLES. The recipe calls for California King Salmon fillets with a Balsamic Marinade along with Fresh Vegetables. The recipe is from one of my favorite sites, the Diabetic Gourmet Magazine website. At the Diabetic Gourmet site you’ll find a huge selection of Diabetic Friendly Recipes so check it out today. So Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/
PACIFIC OCEAN SALMON WITH FRESH VEGETABLES
Ingredients
4 fresh California King Salmon fillets (six-ounce)
For Balsamic Marinade
1/3 cup olive oil
3 Tbsp. balsamic vinegar
3 Tbsp. seasoned rice wine vinegar
1 Tbsp. Dijon mustard
2 cloves of garlic, crushed
1/2 tsp. salt
1/4 tsp. coarsely ground pepper
1/4 tsp. crushed red pepper
For Vegetables
3/4 lbs.(about 4 cups) broccoli florets with 2-1/2 inch stems
1 cup roma tomatoes, diced
1/3 cup red onion, diced
2 Tbsp. capers
2 Tbsp. fresh basil leaves, chopped
2 Tbsp. fresh dill, chopped
Directions
1 – Rinse salmon fillets and pat dry. Set the fillets aside.
2 – Prepare Balsamic Marinade: In a small bowl whisk together oil, vinegar, mustard, garlic, salt, black and red pepper. Remove 1/4 cup marinade to baste the salmon while grilling or broiling.
3 – For Vegetables: Steam broccoli about 5 minutes or until crisp-tender. Rinse with cold water. Place in a large bowl with tomatoes, onions, capers, basil, and dill. Pour remainder of marinade over the vegetables in a bowl and marinade.
4 – To Finish: Grill or broil salmon and serve fish over room-temperature vegetables (prepared above).
Recipe Yield: Servings: 4
NUTRITIONAL INFORMATION PER SERVING:
Calories: 455
Fat: 24 grams
Sodium: 487 milligrams
Cholesterol: 84 milligrams
Protein: 50 grams
Carbohydrates: 11 grams
https://diabeticgourmet.com/diabetic-recipes/pacific-ocean-salmon-with-fresh-vegetables
Diabetic Dessert of the Week – Cinnamon Apple Roll-Ups
June 20, 2019 at 6:02 AM | Posted in CooksRecipes, dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week | Leave a commentTags: Baking, Butter, Cinnamon Apple Roll-Ups, Cooking, CooksRecipes, dessert, Diabetic Dessert of the Week, Equal, Food, Granny Smith Apples, Ground Cinnamon, recipes, Refrigerated Bread Stick Dough
This week’s Diabetic Dessert of the Week is – Cinnamon Apple Roll-Ups. All you’ll need to to make this Dessert is; package of Refrigerated Bread Stick Dough, Granny Smith Apples, Equal, Ground Cinnamon, and Butter. It’s 101 calories and 16 carbs per serving. You can find this recipe along with all the other Delicious and Healthy Recipes at the CooksRecipes website. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html
Cinnamon Apple Roll-Ups
Little apple dumplings that are simple to prepare thanks to refrigerated bread stick dough.
Recipe Ingredients:
1 (11-ounce) package refrigerated bread stick dough
2 medium size Granny Smith apples, peeled, cored, thinly sliced 1/2 cup Equal® Spoonful*
3/4 teaspoon ground cinnamon
2 tablespoons stick butter or margarine, melted
Cooking Directions:
1 – Unroll bread stick dough. Separate at perforations to form 12 strips.
2 – Place 3 to 4 apple slices at the end of each strip.
3 – Combine Equal® and cinnamon. Sprinkle 1 teaspoon Equal® mixture over apple slices on each strip of dough.
4 – Beginning at end with apple slices, roll up jelly roll fashion. Arrange apple bundles, seam side down, in bottom of well-sprayed 1-quart oval casserole dish. Brush with melted butter. Sprinkle with remaining cinnamon-Equal® mixture.
5 – Bake in preheated 375°F (190°C) oven 25 to 30 minutes or until golden. Serve warm.
Makes 12 servings.
*May substitute 12 packets Equal sweetener
Nutritional Information Per Serving (1/12 of recipe): calories 101, protein 2 g, carbohydrate 16 g, fat 3 g, cholesterol 5 mg, sodium 194 mg.
https://www.cooksrecipes.com/diabetic/cinnamon_apple_roll-ups_recipe.html
Diabetic Dish of the Week – SOUTHWESTERN EGG SCRAMBLE
June 18, 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, Egg Substitute, Food, Green Chilies, Hominy, recipes, Shredded Monterey Jack Cheese, SOUTHWESTERN EGG SCRAMBLE
This week’s Diabetic Dish of the Week is a SOUTHWESTERN EGG SCRAMBLE. Start your day off right with this week’s recipe! Made using Hominy, Green Chilies, Egg Substitute, and Reduced Fat Shredded Monterey Jack Cheese. 4 ingredients and real easy to prepare. It’s 125 calories and 7 carbs per serving. The recipe is from the Diabetic Gourmet Magazine where you’ll find a huge selection of Diabetic Friendly Recipes so be sure to check it out today. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/
SOUTHWESTERN EGG SCRAMBLE
Ingredients
3/4 cup canned (drained) hominy
2 tablespoons chopped green chilies
2 cups fat-free egg substitute
1/2 cup shredded, reduced-fat Monterey Jack (plain or with hot peppers) or Mexican cheese blend
Directions
1 – Coat a large nonstick skillet with cooking spray and preheat over medium heat. Add the hominy to the skillet and cook for about 1 minute, until heated through.
2 – Stir the chilies into the egg substitute and pour over the hominy. Reduce the heat to medium-low and cook without stirring for several minutes, until the eggs are set around the edges. Stirring gently to scramble, continue to cook for another minute, until the eggs are almost set.
3 – Sprinkle the cheese over the eggs and cook just until the eggs are set but not dry and the cheese is melted. Serve hot.
Recipe Yield: Yield: 4 servings“ Serving Size: 1/4 of recipe
NUTRITIONAL INFORMATION PER SERVING:
Calories: 125
Fat: 2.3 grams
Sodium: 414 milligrams
Cholesterol: 1 milligrams
Protein: 17 grams
Carbohydrates: 7 grams
https://diabeticgourmet.com/diabetic-recipes/southwestern-egg-scramble
Diabetic Dessert of the Week – Patriotic Popsicles
June 13, 2019 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | 1 CommentTags: Blueberries, Cooking, dessert, Diabetes Self Management, Food, Greek Yogurt, Patriotic Popsicles, recipes, Strawberries
This week’s Diabetic Dessert of the Week is – Patriotic Popsicles. Some of the ingredients you’ll need are; Plain Non Fat Greek Yogurt, Lemon Juice, Fat Free (Skim) Milk, Strawberries, and Blueberries. Only 50 calories and 8 carbs per serving! 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! Plus you can subscribe to the Diabetes Self Management Magazine, one of my favorites! So Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/
Patriotic Popsicles
Ingredients
3/4 cup plain nonfat Greek yogurt
2 tablespoons lemon juice, divided
1 tablespoon fat-free (skim) milk
1 cup sliced strawberries
1/2 cup blueberries
Pop molds
Pop sticks
Directions
1 – Combine yogurt, 1 tablespoon lemon juice, and milk in blender or food processor; blend until smooth.
2 – Combine remaining 1 tablespoon lemon juice and strawberries in blender or food processor; blend until smooth.
3 – Alternately layer blueberries, yogurt mixture, and strawberry mixture in molds.* Cover top of each mold with small piece of foil. Insert sticks through center of foil. Freeze 4 hours or until firm.
4 – To remove pops from molds, remove foil and place bottoms of pops under warm running water until loosened. Press firmly on bottoms to release. (Do not twist or pull sticks.)
*Tip: Greek yogurt is yogurt from which much of the liquid or “whey” has been drained before use. It is available in most major grocery stores.
Yield: 4 servings.
Serving size: 1 popsicle.
Nutrition Facts Per Serving:
Calories: 50 calories, Carbohydrates: 8 g, Protein: 4 g, Fat: 0 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 20 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/patriotic-popsicles/
Diabetic Dish of the Week – Tuna Steaks with Pineapple and Tomato Salsa
June 11, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a commentTags: Coking, Diabetes Self Management, Diabetic Dish of the Week, Food, Pineapple, recipes, Red onion, Tomato, Tuna Steaks, Tuna Steaks with Pineapple and Tomato Salsa
This week’s Diabetic Dish of the Week is – Tuna Steaks with Pineapple and Tomato Salsa. Tuna Steaks, Pineapple, Tomato, and Red Onion are just some of the ingredients you’ll need to make this week’s recipe. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes Management Tips, Diabetes News, and more! Be sure to check it out. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/
Tuna Steaks with Pineapple and Tomato Salsa
Ingredients
1 medium tomato, chopped
1 can (8 ounces) pineapple chunks in juice, drained and chopped
2 tablespoons chopped fresh cilantro
1 jalapeño pepper*, seeded and minced
1 tablespoon minced red onion
1/2 teaspoon grated lime peel
2 teaspoons lime juice
4 tuna steaks (4 ounces each)
1/2 teaspoon salt
1/8 teaspoon black pepper
2 teaspoons olive oil
Directions
1 – For salsa, combine tomato, pineapple, cilantro, jalapeño, onion, lime peel, and lime juice in medium bowl.
2 – Sprinkle tuna with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add tuna; cook 2 to 3 minutes per side for medium-rare or to desired degree of doneness. Serve with salsa.
*Note. Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
Yield: 4 servings.
Serving size: 1 tuna steak and scant 1/2 cup salsa.
Nutrition Facts Per Serving:
Calories: 228 calories, Carbohydrates: 11 g, Protein: 27 g, Fat: 8g, Saturated Fat: 2 g, Cholesterol: 43 mg, Sodium: 338 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/tuna-steaks-pineapple-tomato-salsa/
Diabetic Dessert of the Week – Berry-Peachy Cobbler
June 6, 2019 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a commentTags: Baking, Berry-Peachy Cobbler, Buttermilk, Cobblers, Cooking, dessert, Diabetes Self Management, Flour, Food, Lemon Peel, Peaches, Raspberries, recipes
This week’s Diabetic Dessert of the Week is a Berry-Peachy Cobbler. Raspberries and Peaches make up this delicious and Diabetic Friendly Dessert. It’s from the Diabetes Self Management website. At the site you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more. So be sure to check it out soon! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/
Berry-Peachy Cobbler
Ingredients
4 tablespoons plus 2 teaspoons sugar, divided
3/4 cup plus 2 tablespoons all-purpose flour, divided
1 1/4 pounds peaches, peeled and sliced or 1 package (16 ounces) frozen unsweetened sliced peaches, thawed and drained
2 cups fresh raspberries or 1 package (12 ounces) frozen unsweetened raspberries
1 teaspoon grated lemon peel
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons cold margarine, cut into small pieces
1/2 cup low-fat buttermilk
Directions
1 – Preheat oven to 425°F. Spray eight ramekins or 11×7-inch baking dish with nonstick cooking spray; place ramekins in baking dish.
2 – Combine 2 tablespoons sugar and 2 tablespoons flour in large bowl. Add peaches, raspberries, and lemon peel; toss to coat. Divide fruit evenly among prepared ramekins. Bake 15 minutes or until fruit is bubbly around edges.
3 – Meanwhile, combine remaining 3/4 cup flour, 2 tablespoons sugar, baking powder, baking soda, and salt in medium bowl. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs. Stir in buttermilk just until dry ingredients are moistened.
4 – Remove ramekins from oven; top fruit with equal dollops of topping. Sprinkle topping with remaining 2 teaspoons sugar. Bake 18 to 20 minutes or until topping is lightly browned. Serve warm.
Yield: 8 servings.
Serving size: 1/8 of recipe.
Nutrition Facts Per Serving:
Calories: 149 calories, Carbohydrates: 28 g, Protein: 3 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 1 mg, Sodium: 195 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/berry-peachy-cobbler/
Diabetic Dish of the Week – Grilled Steak with Roasted Garlic Paste
June 4, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a commentTags: Baking, Broiling, Cooking, Diabetes Self Management, Diabetic Dish of the Week, Food, Grilled Steak with Roasted Garlic Paste, recipes, Roasted Garlic Paste, sirloin steak
This week’s Diabetic Dish of the Week is a Grilled Steak with Roasted Garlic Paste. Get that grill fired up for this week’s recipe of Grilled Steak with Roasted Garlic Paste. Sirloin Steak topped with a Roasted Garlic Paste (recipe included). The Steak and Roasted Garlic Paste are only 230 calories and 4 carbs! This recipe comes from one of my sites and Magazines, the Diabetes Self Management website and Magazine. At the Diabetes Self Management site you’ll find an excellent and huge selection of Diabetic Friendly Recipes. Be sure to check it out soon! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/
Grilled Steak with Roasted Garlic Paste
Hosting a cookout this weekend? This hearty Grilled Steak is the perfect centerpiece to your barbecue. Flavored with fresh garlic, parsley, Parmesan and pepper, this low-carb, juicy entree is sure to be a hit with all your guests!
Preparation time: 20 minutes. Cooking time: 10–15 minutes. Baking time: 30–40 minutes (for garlic).
Ingredients
1 garlic bulb (with about 12–16 cloves)
1 tablespoon extra-virgin olive oil
1/2 cup finely chopped fresh parsley
2 tablespoons freshly grated Parmesan cheese
1 tablespoon fresh lemon juice
1/4 teaspoon black pepper
4 lean sirloin steaks (4 ounces each), trimmed of visible fat
Directions
Preheat oven to 350°F. Cut 1/2 inch off the top of the garlic bulb, and rub the cut area with a bit of olive oil. Wrap in a piece of foil to seal, and bake about 30–40 minutes until soft. Cool bulb enough to handle. Wrap a towel around the warm bulb and squeeze the bulb to expel the flesh into a small bowl. With a fork, mash the garlic into a paste. Add olive oil and mix well. Add parsley, cheese, lemon juice, and pepper.
Broil or grill steaks until almost to desired doneness. (For medium steak, internal temperature should be about 165°F.) For last 2 minutes of cooking, spoon garlic mixture on top of steaks in an even layer. (Garlic paste can also be used to coat four 4-ounce chicken breasts or 1 pound of shrimp.)
Yield: 4 servings.
Serving size: 1 four-ounce steak.
Nutrition Facts Per Serving:
Calories: 230 calories, Carbohydrates: 4 g, Protein: 31 g, Fat: 10 g, Saturated Fat: 3 g, Cholesterol: 64 mg, Sodium: 128 mg, Fiber: 0 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/grilled-steak-with-roasted-garlic-paste/
No-Bake Cherry Cake
June 2, 2019 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly | Leave a commentTags: Angel Food Cake, Cherry Pie Filling, Cooking, dessert, Diabetes Self Management, Food, Milk, No-Bake Cherry Cake, recipes, Sour cream
I’ve got a Dessert to go with that Chicken Dinner on Sunday, No-Bake Cherry Cake. You’ll need a Prepared Angel Food Cake along with Fat Free Skim Milk, Reduced Fat Sour Cream, Vanilla Sugar Free Instant Pudding Mix, and Light Cherry Pie Filling. It’s only 156 calories per serving. You can find this recipe along with all the other Diabetic Friendly Recipes at the Diabetes Self Management website. Also looking for a good Healthy Recipe Magazine, subscribe to the Diabetes Self Management Magazine! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/
No-Bake Cherry Cake
Ingredients
1 (10-inch) prepared angel food cake
1 1/2 cups fat-free (skim) milk
1 cup reduced-fat sour cream
1 package (4-serving size) vanilla sugar-free fat-free instant pudding and pie filling mix
1 can (21 ounces) light cherry pie filling
Directions
1 – Cut cake into bite-sized pieces; press into 11×7-inch baking dish.
2 – Beat milk, sour cream, and pudding mix in medium bowl with wire whisk or electric mixer at medium speed 2 minutes or until thickened. Spread over cake in baking dish.
3 – Spoon cherry pie filling evenly over cake. Cover and refrigerate at least 1 hour or until chilled.
Yield: 12 servings.
Serving size: 1 piece cake (1/12 total recipe).
Nutrition Facts Per Serving:
Calories: 156 calories, Carbohydrates: 31 g, Protein: 4 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 7 mg, Sodium: 326 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/no-bake-cherry-cake/
Diabetic Dessert of the Week – Upside-Down Pineapple Cake
May 30, 2019 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a commentTags: Baking, Brown Sugar Substitute, Cake, Cooking, dessert, Diabetes Self, Diabetic Dessert of the Week, Food, Molasses, Pineapple Slices, recipes, Upside-Down Pineapple Cake
This week’s Diabetic Dessert of the Week is – Upside-Down Pineapple Cake. Upside-Down Pineapple Cake just made healthier. Only 165 calories per serving! The recipe is from the Diabetes Self Management website where you not only find Diabetic Friendly Recipes but also Diabetes News and Diabetes Management Tips so check it out today! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/
Upside-Down Pineapple Cake
Ingredients
1 can (15 ounces) pineapple slices in juice
2 tablespoons molasses
1 teaspoon ground cinnamon
1 cup sucralose-based brown sugar substitute
1/4 cup margarine, melted
2 egg whites
1/2 teaspoon vanilla
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
Directions
1 – Preheat oven to 350°F. Spray 9-inch round cake pan with nonstick cooking spray.
2 – Drain pineapple; reserve 3/4 cup juice. Place pineapple rings evenly in bottom of prepared pan. Drizzle molasses evenly over pineapple. Sprinkle with cinnamon.
3 – Beat sugar substitute, margarine, egg whites, and vanilla in large bowl with electric mixer at low speed until well blended. Add reserved pineapple juice, flour and baking soda; beat until smooth. Pour batter over pineapple.
4 – Bake 30 minutes or until toothpick inserted into center comes out clean. Cool in pan on wire rack. Store leftovers in refrigerator.
Tip: For maximum flavor, let cake sit overnight before serving.
Yield: 12 servings.
Serving size: 1/12 of cake.
Nutrition Facts Per Serving:
Calories: 165 calories, Carbohydrates: 28 g, Protein: 1 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 108 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/upside-pineapple-cake/
Diabetic Dish of the Week – Stuffed Eggplant
May 28, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a commentTags: Baking, Bell Peppers, Cooking, Diabetes Self Management, Diabetic Dish of the Week, Eggplants, Food, Mushrooms, recipes, sirloin steak, Stuffed Eggplant
This week’s Diabetic Dish of the Week is Stuffed Eggplant. To make this recipe you’ll need; Eggplants, Sirloin Steak, Bell Peppers, Mushrooms, and Spices. Its from the Diabetic Self Management website along with all the other Delicious Recipes so be sure to check it out. Plus don’t forget to subscribe to the Diabetes Self Management Magazine, one my favorites. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/
Stuffed Eggplant
Ingredients
Nonstick cooking spray
2 eggplants (about 8 to 12 ounces each), halved lengthwise
1 teaspoon salt
1 1/2 teaspoons chopped garlic
1 teaspoon black pepper
1 pound boneless beef sirloin steak, trimmed of visible fat and cut into 1/4-inch strips
2 cups sliced red and green bell peppers
2 cups sliced mushrooms
1/4 cup water
Pinch paprika
Chopped fresh parsley
Directions
1 – Preheat oven to 450°F. Spray baking dish with cooking spray.
2 – Place eggplant halves face-up in large baking dish. Pierce cut sides with fork in approximately 8 places. Sprinkle each eggplant half with 1/4 teaspoon salt. Cover with foil; bake 45 minutes.
3 – Meanwhile, spray large nonstick skillet with cooking spray. Add garlic and black pepper; cook over medium heat 2 minutes, stirring lightly. Add beef; cook and stir 5 minutes.
4 – Add bell peppers; cook 5 minutes. Add mushrooms; cook 5 minutes. Add water; stir and cover. Remove skillet from heat.
5 – Remove eggplant from oven, let cool 5 minutes. Mash cooked eggplant centers with fork, but do not break shells.
6 = Top each half with one fourth beef mixture; blend with mashed eggplant. Cover with foil; bake 15 minutes. Remove from oven. Garnish with paprika and parsley.
Yield: 4 servings.
Serving size: 1 stuffed eggplant half.
Nutrition Facts Per Serving:
Calories: 195 calories, Carbohydrates: 12 g, Protein: 25 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 42 mg, Sodium: 348 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/stuffed-eggplant/
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