Diabetic Dessert of the Week – Mini Chocolate Toffee-Topped Cupcakes
April 9, 2020 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a commentTags: Almonds, baking, Cooking, Creamy Peanut Butter, dessert, Diabetes, Diabetes Self Management, Diabetic Dessert of the Week, Egg Substitute, Fat Free Whipped Topping, Food, Mini Chocolate Toffee-Topped Cupcakes, Mini Semisweet Chocolate Chips, recipes, Sugar Free Butter Toffee Candy, Sugar Free Chocolate Cake Mix
This week’s Diabetic Dessert of the week is – Mini Chocolate Toffee-Topped Cupcakes. These are made using a package of Sugar Free Chocolate Cake Mix, Water, Egg Substitute, Canola Oil, Creamy Peanut Butter, Fat Free Whipped Topping, Almonds, Sugar Free Butter Toffee Candy, and Mini Semisweet Chocolate Chips. The Cupcakes are 132 calories and 19 carbs per serving. The recipe is from the Diabetes Self Management website where you can 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. Each issue is packed with Diabetes News and 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/
Mini Chocolate Toffee-Topped Cupcakes
Looking for a treat to enjoy with your sweetheart this Valentine’s Day? These delicate homemade cupcakes are bound to delight! Sure to satisfy even the most discriminating chocoholic, they 
feature a moist cocoa base capped with crunchy almonds and butter toffee pieces.
Ingredients
1 package (about 16 ounces) sugar-free chocolate cake mix
1 cup water
3/4 cup cholesterol-free egg substitute
1/3 cup canola oil
2 tablesoons natural creamy peanut butter
1/2 (8-ounce) container thawed frozen fat-free whipped topping
1 ounce slivered almonds, toasted*
12 sugar-free butter-toffee hard candies, lightly crushed**
1/4 cup mini semisweet chocolate chips
Directions
Yield: 48 mini cupcakes
Serving size: 2 mini cupcakes
1- Preheat oven to 325°F. Spray 48 mini (1 3/4-inch) muffin cups with nonstick cooking spray.
2 – Combine cake mix, water, egg substitute, and oil in large bowl; beat with electric mixer at low speed 30 seconds or until moistened. Beat at medium speed 2 minutes. Spoon heaping tablespoon batter into each prepared muffin cup.
3 – Bake 10 to 12 minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 5 minutes. Remove to wire racks; cool completely.
4 – Meanwhile, microwave peanut butter in small microwavable bowl on HIGH 20 to 30 seconds or until slightly melted. Place whipped topping in medium bowl. Fold peanut butter into whipped topping until well combined. Cover and refrigerate until ready to use. Combine almonds, crushed candies and chocolate chips in small bowl; set aside.
5 – Top each cupcake evenly with whipped topping mixture and chocolate chip mixture.
*Note: To toast almonds, spread in single layer on baking sheet. Bake in preheated 350°F oven 8 to 10 minute or until golden brown, stirring frequently
**Note: To crush candy, place in a sealed plastic bag. Use rolling pin or meat mallet to crush candies.
Nutrition Information:
Calories: 132 calories, Carbohydrates: 20 g, Protein: 2 g, Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 172 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/mini-chocolate-toffee-topped-cupcakes/
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“Meatless Monday” Recipe of the Week – Potato-Cauliflower Mash
April 6, 2020 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday | 1 CommentTags: Black pepper, Boiling, Cauliflower Florets, Cooking, Diabetes Self Management, Fat-Free Evaporated Milk, Food, Meatless Monday, Potato-Cauliflower Mash, recipes, Salt, Trans-Fat-Free Margarine, Vegetarian, Water, Yukon Gold Potatoes
This week’s Meatless Monday” Recipe of the Week is a Potato-Cauliflower Mash. Made using Water, Yukon Gold Potatoes, Cauliflower Florets, Fat-Free Evaporated Milk, Trans-Fat-Free Margarine, Salt, and Black Pepper. The recipe is from the Diabetes Self Management website where you can 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. Each issue is packed with Diabetes News and 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/
Potato-Cauliflower Mash
Adding cauliflower to this otherwise traditional mashed potato dish reduces the carbohydrate content — and ups the taste factor!
Ingredients
3 cups water
2 cups cubed unpeeled Yukon Gold potatoes (about 12 ounces)
10 ounces frozen cauliflower florets
1/4 cup fat-free evaporated milk
2 tablespoons trans-fat-free margarine
3/4 teaspoon salt
1/4 teaspoon black pepper
Directions
Yield: 4 servings
Serving size: 1/2 cup
1 – Bring water to a boil in large saucepan. Add potatoes and cauliflower; return to a boil. Reduce heat; cover and simmer 10 minutes or until potatoes are tender.
2 – Drain vegetables; place in blender with evaporated milk, margarine, salt, and pepper. Blend until smooth, scraping side frequently.
Nutrition Information:
Calories: 173 calories, Carbohydrates: 25 g, Protein: 4 g, Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 531 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/sides/potato-cauliflower-mash/
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Diabetic Dessert of the Week – Banana Peanut Butter Bread
April 2, 2020 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a commentTags: All-Purpose Flour, and Unsalted Peanuts. 2 of my favorites, baking, Baking powder, Baking Soda, Banana Peanut Butter Bread, Cooking, dessert, Diabetes, Diabetes Self Management, Diabetic Dessert of the Week, Eggs, Food, Peanut Butter Bananas, recipes, Reduced Fat Peanut Butter, Ripe Bananas, Sugar, Vegetable Oil
This week’s Diabetic Dessert of the Week is a Banana Peanut Butter Bread. Made using Granulated Sugar, Eggs, Vegetable Oil, Reduced Fat Peanut Butter, Ripe Bananas, All Purpose Flour, Baking Powder, Baking Soda, and Unsalted Peanuts. 2 of my favorites, Peanut Butter and Bananas, all in one Dessert! The recipe is from the Diabetes Self Management website where you can 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. Each issue is packed with Diabetes News and 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/
Banana Peanut Butter Bread
Ingredients
Preparation time: 15 minutes
Baking time: 45 minutes
3 tablespoons granulated sugar
2 large eggs
1/4 cup vegetable oil
3/4 cup reduced-fat peanut butter
3 small, ripe bananas, mashed
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup chopped, unsalted peanuts
Directions
Yield:
20 slices
Serving size: 1 slice
1 – Preheat oven to 350°F, and grease and flour a 9″x5″ loaf pan. In mixing bowl, combine sugar, eggs, and vegetable oil. Whip until smooth. Stir in peanut butter and mashed bananas until creamy. Add flour, baking powder, baking soda, and chopped peanuts. Stir until smooth and blended. Pour batter into prepared loaf pan and bake for approximately 45 minutes, until a toothpick inserted in center comes out clean. Turn loaf out of the pan and cool on a cooling rack. Slice.
Nutrition Information:
Calories: 169 calories, Carbohydrates: 18 g, Protein: 6 g, Fat: 9 g, Saturated Fat: 2 g, Sodium: 147 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/sides/banana-peanut-butter-bread/
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Diabetic Dish of the Week – Bulgur with Asparagus and Spring Herbs
March 31, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a commentTags: Asparagus, Boiling, Bulgur, Bulgur with Asparagus and Spring Herbs, Cooking, Diabetes Self Management, Diabetic Dish of the Week, Extra Virgin Olive Oil, Food, Frozen Peas, Italian Parsley, Lemon juice, Mint, Orange juice, recipes
This week’s Diabetic Dish of the Week is – Bulgur with Asparagus and Spring Herbs. I’ve got one fantastic side dish for this week’s recipe, Bulgur with Asparagus and Spring Herbs. Made using Bulgur, Asparagus, Frozen Peas, Italian Parsley, Mint, Lemon Juice, Orange Juice, Extra Virgin Olive Oil, and Salt and Pepper. The recipe is from the Diabetes Self Management website where you can 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. Each issue is packed with Diabetes News and 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/
Bulgur with Asparagus and Spring Herbs
Bulgur is a whole grain that’s high in fiber and protein. It’s also a good source of iron, magnesium, and B vitamins…
Ingredients
2/3 cup uncooked bulgur
2 cups sliced asparagus (1-inch pieces)
1/2 cup frozen peas, thawed
2/3 cup chopped fresh Italian parsley
2 teaspoons finely chopped fresh mint
3 tablespoons lemon juice
1 tablespoon orange juice
1 tablespoon extra virgin olive oil
1/8 teaspoon salt
1/8 teaspoon black pepper
Directions
Yield: 4 servings
Serving size: 1 cup
1 – Prepare bulgur according to package directions, omitting any salt or fat. Drain well.
2 – Steam asparagus in steamer basket over boiling water 3 to 4 minutes or until bright green and crisp-tender. Cool under cold running water, drain well, and blot with paper towels.
3 – Combine bulgur, asparagus, peas, parsley, and mint in large bowl. Whisk lemon juice, orange juice, oil, salt, and pepper in small bowl. Pour over bulgur mixture; toss gently.
Note: Bulgur is a whole grain that’s high in fiber and protein. It’s also a good source of iron, magnesium, and B vitamins.
Nutrition Information:
Calories: 148 calories, Carbohydrates: 25 g, Protein: 6 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 98 mg, Fiber: 7 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/bulgur-with-asparagus-and-spring-herbs/
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Light Lemon Cauliflower for Diabetics
March 31, 2020 at 6:01 AM | Posted in diabetes friendly, Diabetes Self Management | Leave a commentTags: Cauliflower Florets, Cooking, Diabetes, Diabetes Self Management, Food, Garlic, Lemon juice, Lemon Peel, Lemon Slices, Light Lemon Cauliflower for Diabetics, Parmesan Cheese, Parsley, recipes, Reduced Fat Margarine
I’ve got another Delicious and Healthy Side Dish to pass along today, Light Lemon Cauliflower for Diabetics. Made using Cauliflower Florets, Parsley, Lemon Peel, Reduced Fat Margarine, Garlic, Lemon Juice, Parmesan Cheese, and Lemon Slices. This would be the perfect side for any of your Dinner Meals! The recipe is from the Diabetes Self Management website where you can 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. Each issue is packed with Diabetes News and 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/
Light Lemon Cauliflower for Diabetics
This delicious side dish is easy to prepare, cheesy, and delightfully low carb!
Ingredients
1/4 cup chopped fresh parsley, divided
1/2 teaspoon grated lemon peel
6 cups (about 1 1/2 pounds) cauliflower florets
1 tablespoon reduced-fat margarine
3 cloves garlic, minced
2 tablespoons fresh lemon juice
1/4 cup grated Parmesan cheese
Lemon slices (optional)
Directions
Yield: 6 servings
Serving size: about 2/3 cup cauliflower with 1 1/2 tablespoons sauce and 2 teaspoons cheese
1 – Place 1 tablespoon parsley, lemon peel, and about 1 inch water in large saucepan. Place cauliflower in steamer basket; place in saucepan. Bring water to a boil over medium heat. Cover; steam 14 to 16 minutes or until cauliflower is crisp-tender. Remove to large bowl; keep warm. Reserve 1/2 cup hot liquid.
2 – Heat margarine in small saucepan over medium heat. Add garlic; cook and stir 2 to 3 minutes or until soft. Stir in lemon juice and reserved liquid.
3 – Spoon lemon sauce over cauliflower. Sprinkle with remaining 3 tablespoons parsley and cheese before serving. Garnish with lemon slices.
Nutrition Information:
Calories: 53 calories, Carbohydrates: 6 g, Protein: 4 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 3 mg, Sodium: 116 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/snack/light-lemon-cauliflower/
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Diabetic Dish of the Week – Roasted Salmon with Strawberry-Orange Salsa
March 24, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | 2 CommentsTags: baking, Cilantro, Cooking, Diabetes Self Management, Diabetic Dish of the Week, Food, Fresh Ginger, orange, Poblano Pepper, recipes, Roasted Salmon with Strawberry-Orange Salsa, Roasting, Salmon Fillets, Spices, Strawberries
This week’s Diabetic Dish of the Week is a Roasted Salmon with Strawberry-Orange Salsa. To make this week’s dish you’ll be needing Salmon Fillets, Spices, Orange, Strawberries, Poblano Pepper, Cilantro, and Fresh Ginger. The recipe is from the Diabetes Self Management website where you can 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. Each issue is packed with Diabetes News and 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/
Roasted Salmon with Strawberry-Orange Salsa
Ginger and peppers give this seafood dish some kick!
Ingredients
4 salmon fillets (about 1/4 pound each), skin removed
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
1 medium orange
1 cup diced strawberries
1/4 cup finely chopped poblano pepper* or green bell pepper
2 tablespoons finely chopped cilantro
1/2 teaspoon grated fresh ginger
Directions
Yield:
4 servings (1 piece salmon and 1/3 cup salsa)
Serving size:
3 ounces salmon (cooked weight) with 1/3 cup salsa
Preheat oven to 400°F.
Line baking sheet with foil; spray with nonstick cooking spray. Place salmon on prepared pan; sprinkle with cumin, thyme, salt, and pepper. Bake 12 to 14 minutes or until salmon begins to flake when tested with fork.
Meanwhile, grate orange peel to measure 1/2 teaspoon; place in medium bowl. Peel and section orange; coarsely chop orange sections. Add orange sections, strawberries, pepper, cilantro, and ginger to bowl; mix well. Serve salmon with salsa.
*Poblano peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
Nutrition Information:
Calories: 241 calories, Carbohydrates: 8 g, Protein: 24 g, Fat: 12 g, Saturated Fat: 2 g, Cholesterol: 66 mg, Sodium: 214 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/roasted-salmon-with-strawberry-orange-salsa/
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“Meatless Monday” Recipe of the Week – Pasta with Spinach and Ricotta
March 23, 2020 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday | Leave a commentTags: Cooking, Diabetes Self Management, Fat Free Ricotta Cheese, Food, Frozen Chopped Spinach, Garlic, Grated Parmesan Cheese, Meatless Monday, Nonstick Cooking Spray, Pasta with Spinach and Ricotta, recipes, Tricolored Rotini Pasta
This week’s “Meatless Monday” Recipe of the Week is a Pasta with Spinach and Ricotta. I’ve got a delicious side dish for this week’s recipe, Pasta with Spinach and Ricotta. Made using Tricolored Rotini Pasta, Nonstick Cooking Spray, Frozen Chopped Spinach, Garlic, Fat-Free Ricotta Cheese, Water, Grated Parmesan Cheese, and Salt and Black Pepper. The recipe is from the Diabetes Self Management website where you can 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. Each issue is packed with Diabetes News and 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/
Pasta with Spinach and Ricotta
Garnish this dish with some fresh basil leaves and you’ll feel like you’re dining at your favorite Italian restaurant!
Ingredients
8 ounces uncooked tricolored rotini pasta
Nonstick cooking spray
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 teaspoons minced garlic
1 cup fat-free or part-skim ricotta cheese
1/2 cup water
3 tablespoons grated Parmesan cheese, divided
Salt and black pepper
Directions
Yield: 4 servings
Serving size: about 3/4 cup pasta
1 – Cook pasta according to package directions. Drain well; cover and keep warm.
2 – Spray large skillet with nonstick cooking spray; heat over medium-low heat. Add spinach and garlic; cook and stir 5 minutes. Stir in ricotta, water, and 1 1/2 tablespoons Parmesan cheese. Season with salt and pepper.
3 – Add pasta to skillet; stir until well blended. Sprinkle with remaining 1 1/2 tablespoons Parmesan cheese.
Tip: For a special touch, garnish with fresh basil leaves.
Nutrition Information:
Calories: 286 calories, Carbohydrates: 48 g, Protein: 17 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 18 mg, Sodium: 278 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/pasta-spinach-ricotta/
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Sunday’s Pork Roast Dinner Recipe – Iron Range Pot Roast (Porketta)
March 22, 2020 at 6:02 AM | Posted in Diabetes Self Management, Sunday’s Pork Roast Dinner Recipe | Leave a commentTags: baking, Beef Broth, Boneless Pork Shoulder (Boston Butt) Roast, Celery Seed, Cooking, Diabetes Self Management, Fennel Seed, Food, Garlic Cloves, Ground Black Pepper, Iron Range Pot Roast (Porketta), Italian Seasoning, Potatoes, recipes, Roasting, Salt, Sunday’s Pork Roast Dinner Recipe
This week’s Sunday’s Pork Roast Dinner Recipe is a Iron Range Pot Roast (Porketta). This week’s recipe is made using Boneless Pork Shoulder (Boston Butt) Roast, Italian Seasoning, Fennel Seed, Salt, Celery Seed, Ground Black Pepper, Potatoes, Garlic Cloves, and Beef Broth. The recipe is from the Diabetes Self Management website where you can 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. Each issue is packed with Diabetes News and 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/
Iron Range Pot Roast (Porketta)
Iron Range Pot Roast”Porketta” is a seasoned pork roast that was popular with the Italian immigrants who came to mid-Minnesota to work in the iron mines. This hearty dinner needs just a green salad tossed with vinaigrette.
Recipe Ingredients:
1 (3-pound) boneless pork shoulder (Boston butt) roast
2 teaspoon Italian seasoning
1 teaspoon fennel seed, crushed
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon ground black pepper
2 large potatoes, peeled and cut into 3/4-inch slices
4 garlic cloves, peeled and sliced
3/4 cup beef broth (or water)
Cooking Directions:
1 – Mix together seasonings and rub over all surfaces of pork roast.
2 – Brown roast in a little oil in large skillet over medium-high heat, turning often to brown evenly.
3 – Place potatoes and garlic in 3 1/2 to 4 quart slow cooker, pour broth over and top with browned pork roast. Cover and cook on Low for 8 to 9 hours, until pork is very tender.
4 – Slice pork to serve with vegetables and juices.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories 380 calories Protein 34 grams Fat 17 grams Sodium 520 milligrams Cholesterol 115 milligrams Saturated Fat 6 grams Carbohydrates 20 grams Fiber 2 grams.
https://www.cooksrecipes.com/pork/iron_range_pot_roast_recipe.html
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It’s Chili, Chowder, or Stew Saturday – Barley and Sausage Gumbo
March 21, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, It's Chili Soups or Stews Saturday | Leave a commentTags: Barley and Sausage Gumbo, Celery, Cooking, Diabetes Self Management, Dried Oregano, Food, Garlic, Green Bell Pepper, It's Chili Soups or Stews Saturday, Low-Fat Chicken Andouille Sausages, No Salt Added Tomato Purée, Okra, Onion, Peral Barley, recipes, Red Pepper Flakes, Reduced Sodium Chiken Broth, Salt
This week’s It’s Chili, Chowder, or Stew Saturday Recipe is a Barley and Sausage Gumbo. Made using Onion, Green Bell Pepper, Okra, Celery, Garlic, Reduced Sodium Chiken Broth, No Salt Added Tomato Purée, Peral Barley, Dried Oregano, Salt, Red Pepper Flakes, and Low-Fat Chicken Andouille Sausages. One delicious Creole Dish! The recipe is from the Diabetes Self Management website where you can 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. Each issue is packed with Diabetes News and 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/
Barley and Sausage Gumbo
Celebrate Mardi Gras with this healthful twist on an authentic Creole gumbo dish!
Ingredients
1 small onion, chopped
1 large green bell pepper, chopped
1 cup frozen sliced okra
1 medium stalk celery, chopped
1 clove garlic, minced
1 cup reduced-sodium chicken broth
1 cup no-salt-added tomato purée
1/4 cup uncooked pearl barley
1 teaspoon dried oregano
1/4 teaspoon salt (optional)
1/8 teaspoon red pepper flakes
2 low-fat chicken andouille sausages (3 ounces each), sliced 1/2 inch thick
Directions
Yield:
4 servings
Serving size:
1 1/3-cup
Place onion, bell pepper, okra, celery, and garlic in slow cooker. Add chicken broth, tomato purée, barley, oregano, salt, if desired, and red pepper flakes; stir. Add sliced sausages. Cover; cook on LOW 5 to 6 hours.
Let stand 5 minutes before serving.
Nutrition Information:
Calories: 175 calories, Carbohydrates: 24 g, Protein: 12 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 31 mg, Sodium: 363 mg, Fiber: 6 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/barley-sausage-gumbo/
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Diabetic Dessert of the Week – Homemade Applesauce
March 19, 2020 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a commentTags: Apples, Cinnamon, Cooking, dessert, Diabetes, Diabetes Self Management, Diabetic Dessert of the Week, Food, Fresh Fruit Preserver Powder, Homemade Applesauce, recipes, Splenda No Calorie Sweetener, Water
This week’s Diabetic Dessert of the Week is a recipe for Homemade Applesauce. Easy to prepare and always Delicious Homemade Applesauce. Made using Apples (mixed varieties), Fresh Fruit Preserver Powder, Splenda No Calorie Sweetener, Water, and Cinnamon. Have some Fresh Homemade Applesauce with every meal! The recipe is from the Diabetes Self Management website where you can 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. Each issue is packed with Diabetes News and 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/
Homemade Applesauce
Ingredients
Preparation time: 10 minutes
Cooking time: 30 minutes.
2 pounds of apples, mixed varieties
1 teaspoon fresh fruit preserver powder or fresh lemon juice
1 cup Splenda, No Calorie Sweetener, granular
1/2 cup water
2 teaspoons cinnamon
Directions
Yield: 4 servings
Serving size: 1/2 cup
* Peel and core apples. In a 1-quart saucepan, combine apples, fruit preserver powder (or lemon juice), Splenda, and water. Bring the liquid to a boil over medium heat. Turn down heat to simmer and cook, covered for 20 minutes, stirring occasionally. Remove lid and continue cooking until most of the liquid has evaporated, about 5–10 more minutes. Remove from heat and allow to cool slightly. Carefully pour hot mixture into food processor and pulse until desired consistency is achieved. Serve the applesauce warm or cold, sprinkled with half a teaspoon cinnamon per serving.
Nutrition Information:
Calories: 124 calories, Carbohydrates: 31 g, Protein: 0 g, Fat: 0 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 2 mg, Fiber: 5 g
https://www.diabetesselfmanagement.com/recipes/snack/homemade-applesauce/
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* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more!Your one-stop resource for advice, news and strategies for living with diabetes.
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Petitchef
Foodista
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