Apple and Almond Rice Pilaf

October 13, 2019 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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I’ve got a great side dish to pass along to everyone, Apple and Almond Rice Pilaf. Perfect Fall recipe to go with about anything. You’ll need a box of Mushroom and Whole Grain and Wild Rice Mix, Apple, Almonds, Bell Pepper, Onion, and Pepper Flakes. The recipe comes from the Diabetes Self Management website where you’ll find a huge selection of Diabetes Friendly Recipes so be sure to check it out1 Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Apple and Almond Rice Pilaf
Ingredients
1 (6.7-ounce) box mushroom, whole grain and wild rice mix
1 medium Red Delicious apple, peeled and diced
1/2 cup slivered almonds, toasted
1/2 cup finely chopped red, yellow or orange bell pepper
2 tablespoons finely chopped red onion
1/8 teaspoon red pepper flake

Directions
1 – In large saucepan, cook rice mix according to package directions, omitting fat.

2 – Stir in apple, almonds, bell pepper, onion, and pepper flakes. Cover; let stand 5 minutes before serving.

Yield: 8 servings.

Serving size: 1/2 cup.

Nutrition Facts Per Serving:
Calories: 131 calories, Carbohydrates: 22 g, Protein: 4 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 331 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/sides/apple-almond-rice-pilaf/

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It’s Chili, Chowder, or Stew Saturday – Vegetable-Chicken Noodle Soup

October 12, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday Recipe is Vegetable-Chicken Noodle Soup. Made using Boneless Skinless Chicken Breast, Celery, Leeks, Carrots, Turnips, Fat-Free Reduced-Sodium Chicken Broth, Yolk-Free Wide Noodles, and Herbs and Spices. One Hearty Soup! The recipe is from the Diabetes Self Management website where you’ll also find a huge selection of Diabetic Friendly Recipes, Diabetes News, and Diabetes Management Tips. You can also subscribe to the Diabetes Self Management Magazine while at the site. I’ve left a link to subscribe at the end of the post. Enjoy and Make 2019 aHappy One! https://www.diabetesselfmanagement.com/

Vegetable-Chicken Noodle Soup
Ingredients
1 cup chopped celery
1/2 cup thinly sliced leek (white part only)
1/2 cup chopped carrot
1/2 cup chopped turnip
6 cups fat-free reduced-sodium chicken broth, divided
1 tablespoon minced fresh parsley
1 1/2 teaspoons fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon minced fresh rosemary leaves or 1/4 teaspoon dried rosemary
1 teaspoon balsamic vinegar
1/4 teaspoon black pepper
2 ounces uncooked yolk-free wide noodles
1 cup boneless skinless chicken breast, cooked and diced

Directions
1 – Combine celery, leek, carrot, turnip, and 1/3 cup chicken broth in large saucepan. Cover; cook over medium heat 12 to 15 minutes or until vegetables are tender, stirring occasionally.

2 – Stir in remaining 5 2/3 cups broth, parsley, thyme, rosemary, vinegar, and pepper; bring to a boil. Add noodles; cook until noodles are tender.

3 – Stir in chicken. Reduce heat to medium; simmer until heated through.

Yield: 6 servings.

Serving size: about 1 cup soup.

Nutrition Facts Per Serving:
Calories: 98 calories, Carbohydrates: 12 g, Protein: 10 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 18 mg, Sodium: 73 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/vegetable-chicken-noodle-soup/

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Diabetic Dessert of the Week – Wholesome Chocolate Chip Pumpkin Bars

October 10, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is a Wholesome Chocolate Chip Pumpkin Bars. Sugar Substitute, Spices, Molasses, Reduced Fat Cream Cheese, and Chocolate Chips are just some of the ingredients you’ll be needing to make this week’s recipe. There’s 110 calories and 13 net carbs per serving! The recipe is from the Diabetes Self Management website where you’ll find a huge assortment of Diabetic Friendly Recipes along with Diabetes Management Tips, Diabetes News, and much more! Plus you can subscribe to one of my favorite Recipe Magazines, the Diabetes Self Management Magazine. I left a link to subscribe to the Magazine at the end of the post. So Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Wholesome Chocolate Chip Pumpkin Bars

Ingredients
1 cup white whole wheat flour
1 cup all-purpose flour
3/4 cup sugar substitute*
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 can (15 ounces) solid packed pumpkin
2 large eggs
1/4 cup canola oil
1 container (2 1/2 ounces) puréed baby food prunes
2 tablespoons molasses
2 tablespoons packed brown sugar
4 ounces reduced-fat cream cheese
4 ounces nonfat cream cheese
2 tablespoons sugar substitute*
1/2 cup reduced-fat whipped topping
6 tablespoons mini chocolate chips

Directions
1 – Preheat oven to 350°F. Coat 13×9-inch pan with nonstick baking spray.

2 – In medium bowl mix together flours, 3/4 cup sugar substitute, baking powder, baking soda, and spices.

3 – In large bowl stir together pumpkin, eggs, oil, prune purée, molasses, and brown sugar. Mix in flour mixture and stir just until combined.

4 – Spoon into pan, smooth, and bake 20 to 25 minutes, or until toothpick inserted in center comes out clean. Cool on rack.

5 – In small bowl beat together cream cheeses and 2 tablespoons sugar substitute. Beat in whipped topping. Spread frosting onto cooled cake and top with chocolate chips. Cut into 24 squares.

*This recipe was tested using sucralose-based sugar substitute.

Yield: 24 servings.

Serving size: 1 square.

Nutrition Facts Per Serving:
Calories: 110 calories, Carbohydrates: 15 g, Protein: 3 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 20 mg, Sodium: 170 mg, Fiber: 2 g

Exchanges per serving: 1 Bread/Starch, 1/2 Fat.
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/wholesome-chocolate-chip-pumpkin-bars/


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Bountiful Harvest Vegetable Salad

October 9, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, salad | 1 Comment
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I came across this salad, Bountiful Harvest Vegetable Salad, at the Diabetes Self Management website and wanted to pass it along to every one! Some of the ingredients you’ll be needing are Onion, Garlic, Brown Sugar, Turnips, Baby Salad Greens, and Walnut Pieces. Again you can find this recipe along with all the other Diabetes Friendly Recipes at the Diabetes Self Management website. So Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Bountiful Harvest Vegetable Salad
Ingredients
1 tablespoon hazelnut or olive oil
1 small onion, finely chopped
1 clove garlic, finely chopped
3/4 cup malt vinegar
1 tablespoon brown sugar
1 cup chopped parsnips
1 cup chopped turnips
1/2 cup parsley and cilantro leaves
3 cups baby salad greens
1/2 cup toasted walnut pieces
1 cup chopped radish
Salt and pepper to taste

Directions
1 – Heat oil in a large skillet over medium heat. Add onions and cook until golden brown, 5–7 minutes. Add garlic and cook for 30 seconds more. Stir in vinegar and sugar and bring just to a simmer. Remove from heat and keep dressing warm.

2 – Bring a large pot of salted water to a boil. Add parsnips and turnips and simmer until vegetables are just tender, 8–10 minutes. Drain well.

3 – Arrange parsley, cilantro, and salad greens on a platter and top with hot vegetables. Garnish with walnuts and radish. Drizzle with warm dressing, and serve immediately.

Yield: 6 servings.

Serving size: 1/6 of recipe.

Nutrition Facts Per Serving:
Calories: 145 calories, Protein: 3 g, Fat: 9 g, Saturated Fat: 8 g, Cholesterol: 0 mg, Sodium: 45 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/salads/bountiful-harvest-vegetable-salad/

Diabetic Dish of the Week – Cranberry Chutney Glazed Salmon Recipe

October 8, 2019 at 6:02 AM | Posted in 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 a Cranberry Chutney Glazed Salmon Recipe. This one is made using Skinless Salmon Fillets, Salt, Ground Cinnamon, Ground Red Pepper, Cranberry Chutney, and White Wine Vinegar. The Salmon is served with a Cranberry Chutney which a Mango Chutney can also be substituted. This recipe along with all the other Diabetes Friendly recipes can be found at the Diabetes Self Management website. You can also subscribe to Diabetes Self Management website. I left a link to subscribe at the end of the post. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Cranberry Chutney Glazed Salmon Recipe

Ingredients
1/2 teaspoon salt (optional)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground red pepper
4 skinless salmon fillets (5 to 6 ounces each)
1/4 cup cranberry chutney
1 tablespoon white wine vinegar or cider vinegar

Directions
1 – Preheat broiler or prepare grill for indirect cooking. Combine salt, if desired, cinnamon, and ground red pepper in small cup; sprinkle over salmon. Combine chutney and vinegar in small bowl; brush small amount evenly over each salmon fillet.

2 – Broil 5 to 6 inches from heat source or grill over medium-hot coals on covered grill 4 to 6 minutes or until salmon is opaque in center.

Variation: If cranberry chutney is not available, substitute mango chutney. Chop any large pieces of mango.

Yield: 4 servings.

Serving size: 1 fillet and 1 tablespoon chutney.

Nutrition Facts Per Serving:
Calories: 229 calories, Carbohydrates: 7 g, Protein: 28 g, Fat: 9 g, Saturated Fat: 1 g, Cholesterol: 78 mg, Sodium: 104 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/cranberry-chutney-glazed-salmon/

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Your one-stop resource for advice, news and strategies for living with diabetes.
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Diabetic Dessert of the Week – Hidden Pumpkin Pies

October 3, 2019 at 6:03 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is – Hidden Pumpkin Pies. This one just shouts its “Autumn” Solid Pack Pumpkin, Egg Substitute, and Pumpkin Pie Spice are just 3 of the ingredients you’ll need to make this week’s Dessert. The recipe comes from the Diabetes Self Management website where you’ll not only find a huge assortment of Diabetic Friendly Recipes but also Diabetes News, Diabetes Management Tips, and more. So be sure to check it out and you also subscribe to the Diabetes Self Management Magazine. So Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Hidden Pumpkin Pies
Ingredients
1 1/2 cups solid-pack pumpkin
1 cup fat-free evaporated milk
1/2 cup cholesterol-free egg substitute or 2 eggs
1/4 cup sugar substitute*
1 1/4 teaspoons vanilla, divided
1 teaspoon pumpkin pie spice**
3 egg whites
1/4 teaspoon cream of tartar
1/3 cup honey

Directions
1 – Preheat oven to 350°F.

2 – Combine pumpkin, evaporated milk, egg substitute, sugar substitute, 1 teaspoon vanilla, and pumpkin pie spice in large bowl; mix well. Pour into 6 (6-ounce) custard cups or soufflé dishes. Place in shallow baking dish or pan. Pour boiling water around custard cups to depth of 1 inch. Bake 25 minutes or until set.

3 – Meanwhile, beat egg whites, cream of tartar, and remaining 1/4 teaspoon vanilla in medium bowl with electric mixer at high speed until soft peaks form. Gradually add honey, beating until stiff peaks form.

4 – Spread egg white mixture over tops of hot pumpkin pies. Bake 8 to 12 minutes or until tops of pies are golden brown. Let stand 10 minutes. Serve warm.

*Note: This recipe was tested with sucralose-based sugar substitute.

**Note: Or substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, and 1/8 teaspoon each ground allspice and ground nutmeg.

Yield: 6 servings.

Serving size: 1 pie.

Nutrition Facts Per Serving:
Calories: 148 calories, Carbohydrates: 27 g, Protein: 8 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 54 mg, Sodium: 133 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/hidden-pumpkin-pies/

Diabetic Dish of the Week – All-in-One Burger Stew

October 1, 2019 at 6:02 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 a recipe for All-in-One Burger Stew. Is it a Burger, is it a Stew, its both! This one is made using Lean Ground Beef, Frozen Italian Style Vegetables, Diced Tomatoes, Beef Broth, Medium Egg Noodles, and Salt and Pepper. It’s 260 calories and 20net carbs per serving. The recipe comes from one of my favorite sites, the Diabetes Self Management website. At the Diabetes Self Management site you’ll find a fantastic selection of Diabetes Friendly Recipes, along with Diabetes Management Tips, Diabetes News, and more so be sure to check it out! You can also subscribe to the Diabetes Self Management Magazine, excellent Magazine! I left the link to where you can subscribe to it at the end of the post. So Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

All-in-One Burger Stew
This hearty burger stew is the perfect family-friendly, comfort food dish. Mix up your dinner recipes and make this your new go-to meal!

Ingredients
1 pound lean ground beef
2 cups frozen Italian-style vegetables
1 can (about 14 ounces) diced tomatoes with basil and garlic
1 can (about 14 ounces) beef broth
2 1/2 cups uncooked medium egg noodles
Salt and black pepper

Directions
1. Brown beef 6 to 8 minutes in Dutch oven or large skillet over medium-high heat, stirring to break up meat. Drain fat.

2. Add vegetables, tomatoes and broth; bring to a boil over high heat.

3. Add noodles; reduce heat to medium. Cover; cook 12 to 15 minutes or until vegetables and noodles are tender. Season with salt and pepper.

Note: For a special touch, sprinkle with chopped parsley before serving.

Tip: To complete this meal, serve with breadsticks or a loaf of Italian bread and a simple salad.

Yield: 6 servings.

Serving size: 1/6 of recipe.

Nutrition Facts Per Serving:
Calories: 260 calories, Carbohydrates: 20 g, Protein: 17 g, Saturated Fat: 11 g, Cholesterol: 62 mg, Sodium: 428 mg
https://www.diabetesselfmanagement.com/recipes/soups-stews/all-in-one-burger-stew/

 

 

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Your one-stop resource for advice, news and strategies for living with diabetes.
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Sunday’s Chicken Dinner Recipe – Easy South-of-the-Border Grilled Chicken for Diabetics

September 22, 2019 at 6:02 AM | Posted in Diabetes Self Management, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is – Easy South-of-the-Border Grilled Chicken for Diabetics. An easy prepared and delicious recipe for Easy South-of-the-Border Grilled Chicken for Diabetics. You’ll need; 4 Small Skinless and Boneless Chicken Breasts,Reduced Fat Sour Cream, Lemon Juice, and 1 Packet of Reduced Sodium Taco Seasoning. So fire that grill up and Enjoy a great Chicken Dinner! Its only 201 calories and 5 carbs per serving (1 Chicken Breast). You can find this recipe along with all the other Diabetes Friendly Recipes at the Diabetes Self Management website. You can also subscribe to the Diabetes Self Management Magazine at the site, one of my favorites. I’ve left a link to subscribe at the end of the post. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Easy South-of-the-Border Grilled Chicken for Diabetics
Preparation time: 5 minutes. Cooking time: 20 minutes.

Ingredients
1/2 cup reduced-fat sour cream
2 teaspoons lemon juice
1 packet taco seasoning (If watching sodium, look for reduced-sodium taco seasoning.)
4 small skinless, boneless, chicken breasts

Directions
In a medium bowl, mix together sour cream, lemon juice, and taco seasoning with a wire whisk. Rinse chicken breasts and pat dry. Dip chicken breasts in sour cream mixture and coat evenly. Grill breasts for about 10 minutes on each side or until done. Serve. If a grill is not available, you can also sauté the chicken breasts on the stovetop in a skillet coated with nonstick cooking spray over medium to medium-low heat.

Yield: 4 servings.

Serving size: 1 breast.

Nutrition Facts Per Serving:
Calories: 201 calories, Carbohydrates: 5 g, Protein: 26 g, Fat: 7 g, Saturated Fat: 3.5 g, Cholesterol: 74 mg, Sodium: 639 mg, Fiber: 0 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/easy-south-of-the-border-grilled-chicken/


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Diabetes Self-Management offers up-to-date, practical “how-to” information on nutrition, exercise, new drugs, medical advances, self-help, and the many other topics people need to know about to stay healthy.
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Your one-stop resource for advice, news and strategies for living with diabetes.
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Diabetic Cornbread Recipe

September 21, 2019 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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For me Cornbread is perfect to go with Chili. Having Diabetes I have to watch my carbs though. So here’s a Diabetic Cornbread Recipe to help those with Diabetes to still enjoy Cornbread. It’s from the Diabetes Self Management website which has a huge selection of Diabetic Friendly Recipes along with Diabetes News and Diabetes Management Tips. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Diabetic Cornbread Recipe
Preparation time: 10 minutes. Baking time: 20–25 minutes.

Ingredients
1 1/2 cups white cornmeal
1/4 cup all-purpose flour
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup liquid egg substitute
1 teaspoon corn oil
1 cup low-fat buttermilk
1/3 cup water
Cooking spray

Directions
Preheat oven to 400°F. Place an 8-inch cast-iron skillet in the oven to preheat. In a large bowl, stir together cornmeal, flour, baking soda, baking powder, and salt. Add egg substitute, oil, buttermilk, and water, stirring until just moistened. Using oven mitts, remove skillet from oven and coat liberally with cooking spray. (Alternatively, an 8″ x 8″ baking pan at room temperature, coated with cooking spray, can be used). Pour batter into skillet and bake for 20–25 minutes or until cornbread is golden and cooked through.

Yield: 9 servings.

Serving size: 1/9 of recipe.

Nutrition Facts Per Serving:
Calories: 138 calories, Carbohydrates: 25 g, Protein: 5 g, Fat: 2 g, Saturated Fat: <1 g, Cholesterol: 2 mg, Sodium: 251 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/sides/buttermilk-cornbread/

Diabetic Dish of the Week – Turkey and Veggie Meatballs with Fennel

September 17, 2019 at 6:02 AM | Posted in 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 a Turkey and Veggie Meatballs with Fennel. Made using Lean Ground Turkey along with Green Onions, Green Bell Peppers, Old Fashioned Oats, Carrots, Grated Parmesan Cheese, Egg Whites, Garlic, and Seasonings. The recipe comes from one of my favorite sites, the Diabetes Self Management website. At the site you’ll find a huge assortment of Diabetic Friendly Recipes. You can also subscribe to the Diabetes Self Management Magazine. I’ve left a link at the bottom to where you can subscribe. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Turkey and Veggie Meatballs with Fennel
Ingredients
1 pound lean ground turkey
1/2 cup finely chopped green onions
1/2 cup finely chopped green bell pepper
1/3 cup old-fashioned oats
1/4 cup shredded carrot
1/4 cup grated Parmesan cheese
2 egg whites
2 cloves garlic, minced
1/2 teaspoon Italian seasoning
1/4 teaspoon fennel seeds
1/4 teaspoon salt
1/8 teaspoon red pepper flakes (optional)
1 teaspoon extra virgin olive oil

Directions
1 – Combine all ingredients except oil in large bowl; mix well. Shape into 36 (1-inch) balls.

2 – Heat oil in large nonstick skillet over medium-high heat. Add meatballs; cook 11 minutes or until no longer pink in center, turning frequently. Use fork and spoon for easy turning. Serve immediately or cool and freeze.*

*Note: To freeze, cool completely and place in gallon-size resealable food storage bag. Release any excess air from bag and seal. Freeze bag flat for easier storage and faster thawing. This will also allow you to remove as many meatballs as needed without them sticking together. To reheat, place meatballs in a 12×8-inch microwavable dish and cook on HIGH 20 to 30 seconds or until hot.

Serving suggestion: Top with a lower-sodium meatless marinara sauce.

Yield: 6 servings.

Serving size: 6 meatballs.
https://www.diabetesselfmanagement.com/recipes/main-dishes/turkey-and-veggie-meatballs-with-fennel/

 

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Diabetes Self-Management offers up-to-date, practical “how-to” information on nutrition, exercise, new drugs, medical advances, self-help, and the many other topics people need to know about to stay healthy.
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