Sunday’s Pork Roast Dinner Recipe – Roasted Pork

January 19, 2020 at 6:02 AM | Posted in diabetes friendly, Diabetes Self Management, Pork, pork roast, Sunday’s Pork Roast Dinner Recipe | Leave a comment
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This week’s Sunday’s Pork Roast Dinner Recipe is a Roasted Pork. This week’s dish of Roasted Pork is a low-carb and succulent Asian-inspired recipe. Made using 2 Whole Pork Tenderloins, Reduced Sodium Soy Sauce, Dry Sherry, Garlic, and Red Pepper Flakes. It’s a Diabetic Friendly Dish and is only 199 calories and 2 net carbs per serving! A good pairing would be Rice or a Homemade Slaw. You can find this recipe at the Diabetes Self Management website where you’ll 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, one of my favorites. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Roasted Pork
A low-carb and succulent Asian-inspired dish!

Ingredients
3 tablespoons barbecue sauce
1 tablespoon reduced-sodium soy sauce
1 tablespoon dry sherry
2 cloves garlic, minced
1/2 teaspoon crushed Szechuan peppercorns or red pepper flakes
2 whole pork tenderloins (about 1 1/4 to 11/2 pounds total)

Directions
Yield:
4 servings

Serving size:
1/4 of total recipe

1 – Preheat oven to 350°F. Combine barbecue sauce, soy sauce, sherry, garlic, and peppercorns in small bowl.

2 – Brush one-fourth of mixture evenly over each roast. Place roasts on rack in shallow foil-lined roasting pan. Cook roasts 15 minutes; turn and brush with remaining barbecue sauce mixture. Continue to cook until internal temperature reaches 165°F when tested with meat thermometer inserted in thickest part of roast. (Timing will depend on thickness of pork; test at 30 minutes.)

3 – Transfer roast to cutting board; cover with foil. Let stand 10 to 15 minutes before carving. Internal temperature will continue to rise 5°F to 10°F during stand time. Slice diagonally and serve warm with rice, if desired. Or, for use in other recipes, cut into portions and refrigerate up to 3 days or freeze up to 3 months.

Variation: For Chinese Barbecued Pork, add 1 teaspoon red food coloring to barbecue sauce mixture. Prepare roasts as recipe directs. Roasts can be grilled over medium coals until an internal temperature of 155°F is reached. (Turn pork after 8 minutes; check temperature at 16 minutes.)

Nutrition Information:
Calories: 199 calories, Carbohydrates: 3 g, Protein: 32 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 101 mg, Sodium: 301 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/roasted-pork/

 

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It’s Chili, Chowder, or Stew Saturday – Wild Rice Soup

January 18, 2020 at 6:02 AM | Posted in Diabetes Self Management, It's Chili Soups or Stews Saturday, rice, Soups | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Wild Rice Soup. I love Wild Rice and here’s the perfect recipe to use for Wild Rice, Wild Rice Soup. Made using Olive Oil, Onion, Celery, Carrots, Flour, Reduced Sodium Chicken Broth, Wild Rice, Ham, Almonds, Turmeric, Skim Milk, and Dry White Table Wine. Put it all together and the Soup is on! You can find this recipe at the Diabetes Self Management website where you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes Management Tips, Diabetes News and more! You can also subscribe to one of my favorite Magazines, the Diabetes Self Management Magazine. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Wild Rice Soup
Preparation time: 15 minutes. Cooking time: 1 hour, including rice cooking time.

Ingredients
1 tablespoon olive oil
1 cup minced onion
1 cup minced celery
1 cup grated carrots
1/2 cup flour
4 cups reduced-sodium chicken broth
2 cups cooked wild rice*
1/3 cup ham, chopped
3 tablespoons chopped slivered almonds
1 teaspoon turmeric
1 cup evaporated skim milk
2 tablespoons dry white table wine

Directions
Heat the olive oil in a large pan over medium heat. Sauté the onion, celery, and carrots until tender. Whisk the flour into the broth until there are no lumps. Add the broth to the sautéed vegetables and cook over medium to high heat, stirring constantly. Boil for one minute or until the mixture has thickened. Reduce heat and stir in rice, ham, almonds, and turmeric. Simmer for about 5 minutes. Add the evaporated skim milk and wine, then heat to desired serving temperature.

* To make 2 cups of cooked wild rice, combine 1/2 cup wild rice with 1 1/2 cups water in a saucepan. Bring to a boil, stir once, then cover and simmer over low heat until the water is absorbed and the rice is fluffy, about 45 minutes.

Yield: 5 servings.

Serving size: about 1 1/2 cups.

Nutrition Facts Per Serving:
Calories: 240 calories, Carbohydrates: 36 g, Protein: 12 g, Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 5 mg, Sodium: 640 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/wild-rice-soup/

 

 

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Diabetic Dessert of the Week – Upside-Down Apple and Walnut Spice Cake Recipe for Diabetics

January 16, 2020 at 6:02 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 Upside-Down Apple and Walnut Spice Cake Recipe for Diabetics. You’ll need small Rome Beauty Apples or Granny Smith Apples can be used as a substitute. You’ll also need Spices and Walnuts to make this Dessert. The recipe is from the Diabetes Self Management website where you’ll find a a huge selection of Diabetic Friendly Recipes along with Diabetes Management Tips, Diabetes News and more! You can also subscribe to the Diabetes Self Management Magazine which is full of great Tips and Diabetic Friendly Recipes. I just received the latest issue over the weekend. I’ve left a link to subscribe to the Magazine at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Upside-Down Apple and Walnut Spice Cake Recipe for Diabetics
Ingredients
1 small Rome Beauty apple,* peeled, cored and thinly sliced
4 tablespoons sugar, divided
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
3 tablespoons unsalted butter, softened
1/2 teaspoon vanilla
2 large eggs
2 small Rome Beauty apples, peeled, cored and finely chopped
1/4 cup walnuts, lightly toasted

Directions
1 – Preheat oven to 350°F. Spray 9-inch square baking pan with nonstick cooking spray; line bottom of pan with parchment paper.

2 – Place apple slices in medium bowl and toss gently with 1 tablespoon sugar; reserve.

3 – In large bowl sift together flour, baking soda, salt, cinnamon, nutmeg, and allspice. In another large bowl cream remaining sugar and butter until smooth. Add vanilla; mix well. Add eggs, 1 at a time, to mixture; mix until smooth. Add chopped apples; mix with spatula to blend.

4 – Spoon flour-spice mixture into apple-sugar-butter-egg mixture; mix well with spatula.

5 – Place reserved apple slices on bottom of prepared baking pan; sprinkle with walnuts. Spoon batter over apples and walnuts; smooth batter with spoon sprayed with nonfat cooking spray. Bake about 30 minutes or until firm in center; remove and cool on wire rack. Insert knife around edges to dislodge cake from pan; quickly turn pan upside down over serving plate. Slice with serrated knife to serve.

*Note: If unavailable, may substitute with Granny Smith apple.

Serving size: 8 servings.
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/upside-down-apple-and-walnut-spice-cake/

 

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Diabetic Dessert of the Week – Chocolate Candy Cookies THURSDAY

January 9, 2020 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | 1 Comment
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This week’s Diabetic Dessert of the Week is Chocolate Candy Cookies. I’ve got a Cookie Recipe for this week’s recipe, Chocolate Candy Cookies. Made using ; Skim Milk, Vanilla Extract Fructose-Sweetened Peanut Butter Cup Candy, Peanut Butter Baking Chips, and Corn Oil. The Cookies are 60 calories and 9 net carbs per Cookie. The Recipe is from the Diabetes Self Management website where you can a huge selection of Diabetic Friendly Recipes, Diabetes, News, Diabetes Management Tips, and so much more! You can also subscribe to the Diabetes Self Management Magazines, one of my favorites! I’ve left a link at the end of the post where you can subscribe. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Chocolate Candy Cookies
Preparation time: 25 minutes. Cooling time: 15 minutes.

Ingredients
Cooking spray
1 package (8 ounces) low-fat sugar-free chocolate snack cake mix (such as Sweet ‘n Low chocolate cake snack cake mix)
3 tablespoons skim milk
1 teaspoon vanilla extract
1 (3 1/4-ounce) package fructose-sweetened peanut butter cup candy, coarsely chopped (such as Estee)
2 tablespoons peanut butter baking chips
1/2 teaspoon corn oil

Directions
Preheat oven to 350°F. Spray baking sheets with cooking spray; set aside. Beat cake mix, milk, and vanilla extract in a medium bowl with electric mixer on low speed. When the mixture looks crumbly, increase speed to medium and beat 1-2 minutes or until a smooth dough forms (dough will be very sticky). Stir in chopped candy. Coat hands with cooking spray. Roll dough into 1-inch balls (recoat hands as needed). Place balls 2 1/2 inches apart on the greased baking sheets. Flatten each ball slightly with the bottom of a drinking glass coated with cooking spray. Bake 8-9 minutes, or until cookies lose their shininess and tops begin to crack. Do not over bake. Remove to wire rack to cool.

Heat baking chips and oil in a small saucepan over low heat until baking chips melt. Drizzle cooled cookies with melted baking chips. Allow topping to harden before serving.

Yield: 24 cookies.

Serving size: 1 cookie.

Nutrition Facts Per Serving:
Calories: 60 calories, Carbohydrates: 10 g, Protein: 1 g, Fat: 2 g, Saturated Fat: 1 g, Sodium: 17 mg, Fiber: <1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/chocolate-candy-cookies/

 

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Diabetic Dessert of the Week – Diabetic Chocolate Applesauce Cake Recipe THURSDAY

January 2, 2020 at 6:02 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 a Diabetic Chocolate Applesauce Cake Recipe. This recipe is made using Chopped Walnuts, Sugar, Splenda No Calorie Sweetener (Granulated), Whole Wheat Pastry Flour, All-Purpose Flour, Unsweetened Cocoa Powder, Spices, Egg, Unsweetened Applesauce, and Raisins. The recipe comes from one my favorite sites and Magazine, the Diabetes Self Management website. At the Diabetes Self Management site you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and More so check it out soon. You can also subscribe to the Diabetes Self Management Magazines. Each issue is full of Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Diabetic Chocolate Applesauce Cake Recipe
Preparation time: 20 minutes. Cooking time: 45 minutes.

Ingredients
2/3 cup walnuts, chopped
Nonstick cooking spray
3/4 cup sugar
1 cup Splenda, No Calorie Sweetener, Granulated
1 1/2 cups whole wheat pastry flour
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
2 teaspoons baking soda
1/2 teaspoon salt
2/3 cup canola oil
1 egg
2 cups unsweetened applesauce
2/3 cup raisins

Directions
1 – Preheat oven to 350°F. Place walnuts on a cookie sheet and put in the preheating oven for about 10 minutes to toast them. Spray two 5″ x 9″ loaf pans with nonstick cooking spray and dust with flour.

2 – In a large bowl, combine the sugar, Splenda, whole wheat and white flours, cocoa, cinnamon, nutmeg, allspice, baking soda, and salt. In another bowl, combine the oil, egg, and applesauce. Add the oil mixture to the dry ingredients and mix for about one minute or until blended. Add the walnuts and raisins, mixing until evenly distributed throughout the batter.

3 – Pour the batter into the prepared loaf pans and place in the oven. Bake for about 45 minutes or until a toothpick inserted into the center of a loaf comes out clean.

Yield: 26 servings.

Serving size: 1 slice.

Nutrition Facts Per Serving:
Calories: 170 calories, Carbohydrates: 24 g, Protein: 3 g, Fat: 8 g, Saturated Fat: 1 g, Cholesterol: 10 mg, Sodium: 150 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/chocolate-applesauce-cake/

 

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Diabetic Dish of the Week – Orange-Pomegranate Glazed Ham

December 31, 2019 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 a recipe for Orange-Pomegranate Glazed Ham. Made using a 9 pound bone-in and Fully Cooked Spiral-Cut Smoked Ham Half, Pomegranate Juice, Orange Marmalade, Ground Cloves, and Dijon Mustard. The Ham is only 122 calories and 5 carbs per serving. The recipe comes from the Diabetes Self Management website where 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. You can also subscribe to the Diabetes Self Management website, one of my favorite Magazines. I’ve left a link to subscribe at the end of the post. So Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Orange-Pomegranate Glazed Ham
The seasonal flavors of pomegranate juice, orange marmalade, ground cloves and Dijon mustard add some zing to this baked ham. Use this as the centerpiece for your next holiday feast, and your guests are guaranteed to go back for seconds.

Ingredients
1 (9 pound) bone-in, fully cooked, spiral-cut smoked ham half
1 cup pomegranate juice
3 tablespoons orange marmalade
1/4 teaspoon ground cloves
1/2 teaspoon Dijon mustard

Directions
1 – Preheat oven to 350°F. Unwrap ham; trim fat. Place, flat side down, on roasting pan. Cover loosely with foil. Bake 1 hour 45 minutes.

2 – Meanwhile, heat juice in small saucepan over medium heat. Reduce heat to medium-low; cook 40 minutes or until juice is reduced to about 1/4 cup. Remove pan from heat. Let stand 10 minutes to cool slightly. Stir in marmalade, cloves, and mustard until smooth and well blended.

3 – Remove foil from ham; brush evenly with orange-pomegranate glaze. Increase oven temperature to 425°F.

4 – Bake 15 minutes. Let stand 5 minutes before slicing and serving.

Yield: 36 servings.

Serving size: 1/36 of total recipe.

Nutrition Facts Per Serving:
Calories: 122 calories, Carbohydrates: 5 g, Protein: 11 g, Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 37 mg, Sodium: 794 mg, Fiber: 0 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/orange-pomegranate-glazed-ham/

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Herbed Corn on the Cob

December 31, 2019 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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I’ve got a Diabetic Friendly Side Dish to pass along for everyone, Herbed Corn on the Cob. All you’ll need to make this recipe is Medium Size Ears of Corn, Butter, Mixed Herbs (such as basil, oregano, sage and rosemary),Salt, and Black Pepper. This dish is only 86 calories and 12 net carbs per serving (1 Ear of Corn). The recipe comes from the Diabetes Self Management website where 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. You can also subscribe to the Diabetes Self Management website, one of my favorite Magazines. I’ve left a link to subscribe at the end of the post. So Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Herbed Corn on the Cob

Ingredients
1 tablespoon butter or margarine
1 teaspoon mixed dried herbs (such as basil, oregano, sage and rosemary)
1/8 teaspoon salt
Black pepper
4 medium ears corn (6 to 7 ounces each), husks removed

Directions
1 – Combine butter, herbs, salt, and pepper in small microwavable bowl. Microwave on MEDIUM (50%) 30 to 45 seconds or until butter is melted.

2 – With pastry brush, coat corn with butter mixture. Place corn on microwavable plate; microwave on HIGH 5 to 6 minutes. Turn; microwave on HIGH 5 to 6 minutes or until tender.

Yield: 4 servings.

Serving size: 1 ear corn.

Nutrition Facts Per Serving:
Calories: 86 calories, Carbohydrates: 14 g, Protein: 2 g, Fat: 4 g, Saturated Fat: 2 g, Cholesterol: 8 mg, Sodium: 106 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/sides/herbed-corn-cob/


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It’s Chili, Chowder, or Stew Saturday – Comforting Slow Cooked Chili Recipe

December 28, 2019 at 6:02 AM | Posted in 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 – Comforting Slow Cooked Chili Recipe. When Winter sets in its Chili Time! This week’s recipe is made using Ground Turkey Breast along with Onion, Pinto Beans, Corn, Diced Tomatoes, Green Chilies, and Spices. All the makings of one delicious and healthy Chili! It’s from one of my favorite sites, the Diabetes Self Management website. At the Diabetes Self Management site you’ll find a fantastic selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more so check it out today. Enjoy and Make 2020 a Healthy One! https://www.diabetesselfmanagement.com/

Comforting Slow Cooked Chili Recipe
Ingredients
1 pound ground turkey breast
1 large onion, finely chopped
1 can (15 ounces) pinto beans, rinsed and drained
1 can (8 1/2 ounces) corn, rinsed and drained
1 can (15 ounces) tomato sauce
1 can (14 1/2 ounces) diced tomatoes
1 can (10 ounces) diced tomatoes and green chilies
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt

Directions
In a nonstick skillet over medium heat, cook ground turkey until meat is no longer pink; drain. Transfer meat to slow cooker. Add remaining ingredients and stir until combined. Cook on “high” for 4 hours; remove lid and stir quickly halfway through.

Yield: 8 cups. Serving size: 1 cup.

Nutrition Facts Per Serving:
Calories: 214 calories, Carbohydrates: 24 g, Protein: 16 g, Fat: 6 g, Saturated Fat: 2 g, Sodium: 901 mg, Fiber: 5 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/comforting-slow-cooker-chili/

 

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Diabetic Dessert of the Week -Cinnamon-Nutmeg Custard

December 26, 2019 at 6:02 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 Cinnamon-Nutmeg Custard. This one is made using Egg Substitute, Skim Milk, Sugar, Vanilla, Salt, Ground Cinnamon, Ground Nutmeg, and Boiling Water. The Custard is only 100 calories and 12 net carbs per serving! Celebrate the Holidays Healthy with this week’s recipe of a Cinnamon-Nutmeg Custard. You can find this recipe along with all the other Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more all at the Diabetes Self Management website. You can also subscribe to the Diabetes Self Management Magazine, one of my favorites. Each issue is filled with great and helpful Diabetes Management Tips and Diabetic Friendly Recipes. I’ve left a link to subscribe to the Magazine at the end of the post. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Cinnamon-Nutmeg Custard
Full of the seasonal flavors of cinnamon and nutmeg, this custard is almost like eggnog you can eat with a spoon. And with only 100 calories and 13 grams of carbohydrate per serving, it’s the perfect holiday indulgence!

Preparation time: 10 minutes. Baking time: 65–75 minutes.
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Ingredients
1 cup liquid egg substitute
2 cups skim milk
1/2 cup granulated sugar
1 teaspoon vanilla
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 cups boiling water

Directions
1 – Heat oven to 325°F. Combine egg substitute, milk, sugar, vanilla, and salt, blending until smooth. Arrange six 6-ounce custard cups in a 9 x 13-inch baking pan. Pour custard mixture evenly into cups. Combine cinnamon and nutmeg and sprinkle over individual custards. Place baking pan on the oven rack. Pour boiling water into pan to a depth of 1 inch. Bake custard until knife inserted in center comes out clean, about 65 to 75 minutes. Allow custard to cool. Serve warm or chilled.

Yield: 6 servings.

Serving size: 1 custard cup.

Nutrition Facts Per Serving:
Calories: 100 calories, Carbohydrates: 13 g, Protein: 8 g, Fat: 2 g, Saturated Fat: <1 g, Sodium: 213 mg, Fiber: <1 g, Calcium: 125 mg
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/cinnamon-nutmeg-custard/


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Diabetic Dish of the Week – Hash Brown Breakfast Casserole for Diabetics

December 24, 2019 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 – Hash Brown Breakfast Casserole for Diabetics. Start your day off with a Delicious and Diabetic Friendly Hash Brown Breakfast Casserole. Made using Hash Brown Potatoes, Chopped Extra Lean Ham, Shredded Reduced Fat Cheddar Cheese, Green Onions, Fat Free Skim Milk, Flour, Egg Substitute, and Pepper. You can find this recipe along with all the other Diabetic Friendly Recipes at the Diabetes Self Management Recipes website. You can also subscribe to the Diabetes Self Management Magazine. I’ve left a link to subscribe at the end of the post. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Hash Brown Breakfast Casserole for Diabetics

Ingredients
3 cups refrigerated or frozen hash brown potatoes, thawed
1 1/2 cups (6 ounces) finely chopped extra-lean ham
3/4 cup (3 ounces) shredded reduced-fat Cheddar cheese
1/4 cup sliced green onions
1 can (12 ounces) evaporated fat-free (skim) milk
1 tablespoon all-purpose flour
1 cup cholesterol-free egg substitute
1/2 teaspoon black pepper

Directions
1 – Lightly spray 8-inch square baking dish with nonstick cooking spray. Layer potatoes, ham, cheese, and green onions in prepared dish.

2 – Gradually whisk evaporated milk into flour in medium bowl. Stir in egg substitute and pepper; pour over potato mixture. Cover; refrigerate 4 hours or overnight.

3 – Preheat oven to 350°F. Bake, uncovered, 55 to 60 minutes or until knife inserted into center comes out clean. Let stand 10 minutes before serving.Copyright Diabetic Cooking.

Yield: 6 servings.

Serving size: 1 piece (1/6 of total recipe).

Nutrition Facts Per Serving:
Calories: 223 calories, Carbohydrates: 24 g, Protein: 21 g, Fat: 9 g, Saturated Fat: 3 g, Cholesterol: 19 mg, Sodium: 748 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/breakfast/hash-brown-breakfast-casserole/

 

 

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