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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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.
Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

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 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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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.

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

“Meatless Monday” Recipe of the Week – ELBOWS WITH FRESH SPINACH

September 30, 2019 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – ELBOWS WITH FRESH SPINACH. Made using Dreamfields Elbows, Extra Virgin Olive Oil, Garlic, Spinach, Grape Tomatoes, and Parmesan Cheese. The recipe comes from the Diabetic Gourmet Magazine website which has a huge selection of Diabetic Friendly Recipes. The Dish is 193 calories per serving. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

ELBOWS WITH FRESH SPINACH
Ingredients

8 ounces Dreamfields Elbows
2 tablespoons extra virgin olive oil
2 cloves garlic, minced1/4 teaspoon ground black pepper
10 ounces spinach (fresh or frozen)
4 ounces cherry or grape tomatoes
1/4 cup Parmesan cheese

Directions

Prepare Dreamfields Elbows according to package directions.
In a large skillet over medium-high heat, sauté garlic in olive oil for 3 minutes.
If using fresh spinach, coarsely chop. If using frozen spinach, thaw and drain. Place spinach in saute pan and cook until wilted, about 7 minutes, stirring occasionally.
Toss spinach with tomatoes and hot pasta. Sprinkle with Parmesan cheese.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 193
Fat: 7 grams
Saturated Fat: 1 grams
Fiber: 4 grams
Sodium: 111 milligrams
Cholesterol: 3 milligrams
Protein: 8 grams
Carbohydrates: 0 grams
https://diabeticgourmet.com/diabetic-recipes/elbows-with-fresh-spinach

Diabetic Dessert of the Week – SUGARFREE HALLOWEEN COOKIES

September 26, 2019 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | 2 Comments
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This week’s Diabetic Dessert of the Week is SUGARFREE HALLOWEEN COOKIES. Just in time for the Halloween Season, SUGARFREE HALLOWEEN COOKIES. The Sugar is replaced by Granulated Splenda No Calorie Sweetener. The Cookies are only 60 calories and 7 carbs per cookie. Perfect Cookie for Halloween for those with Diabetes. You can find this recipe along with all the other Diabetic Friendly Recipes at the Diabetic Gourmet Magazine website. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

SUGARFREE HALLOWEEN COOKIES
These Halloween cut-out cookies use a sugarfree, no calorie sweetener to cut the carbs to only 7 grams per cookie.

Recipe Yield: 48

Ingredients

3/4 cup unsalted butter
1/4 cup light butter
1 cup SPLENDA No Calorie Sweetener, Granulated
1 tablespoon vanilla
1/4 cup egg substitute
1/4 cup water
3/4 teaspoon vinegar (white or cider)
1-1/2 cups all-purpose flour
1-1/2 cups cake flour
1/4 teaspoon salt
1 teaspoon baking powder

Directions

1 – Preheat oven to 350 degrees F.
2 – Lightly oil a cookie sheet and set aside.
3 – Blend together butters, SPLENDA Granulated Sweetener and vanilla in a medium mixing bowl with an electric mixer, or by hand. Blend until butter is softened.
4 – Add egg substitute, water and vinegar. Mix briefly.
5 – Add flours, salt and baking powder. Mix on low speed, until dough is formed. Do not overmix.
6 – Remove dough from bowl and place on a floured work surface.
7 – Divide dough in half. Pat each half into a circle and cover with plastic wrap. Refrigerate approx. 1 hour, allowing dough to chill.
8 – Remove dough from refrigerator and roll out on a floured work surface to desired thickness, approx. 1/4 inch.
9 – Cut with cookie cutters. Place cookies on prepared sheet.
10 – Bake in a preheated 350 degrees F oven 10-12 minutes or until lightly browned on the back.
11 – Cool on a wire rack.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 60
Fat: 3.5 grams
Saturated Fat: 2 grams
Sodium: 30 milligrams
Cholesterol: 10 milligrams
Protein: 1 grams
Carbohydrates: 7 grams
Sugars: 1 grams
https://diabeticgourmet.com/diabetic-recipe/sugarfree-halloween-cookies

Diabetic Dish of the Week – SALMON WITH PEANUT BUTTER SAUCE

September 24, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is – SALMON WITH PEANUT BUTTER SAUCE. One of my favorite cuts of Fish Salmon! To make this recipe you’ll need; Salmon Fillets, Olive Oil, Peanut Butter, Chili Garlic Sauce, Orange Juice, and Salt and Pepper. You can find this recipe along with all the other Diabetic Friendly Recipes at the Diabetic Gourmet Magazine website. You’ll find and endless supply of Delicious and Diabetic Friendly Recipes at the site. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

SALMON WITH PEANUT BUTTER SAUCE

Recipe Yield: 4

Ingredients

1 pound salmon
1 teaspoon olive oil
freshly ground pepper, to taste
1/4 cup peanut butter
2 teaspoons chili garlic sauce
1/4 cup 100 percent orange juice

Directions

1 – Heat oven to 400F and line baking sheet with aluminum foil.
2 – Place salmon on baking sheet, drizzle with olive oil and season with pepper, to taste.
3 – Bake salmon 15-20 minutes until cooked through.
4 – In small sauce pot over medium-low heat, whisk together peanut butter, chili garlic sauce and orange juice, and cook until warm.
5 – To serve, pour peanut butter sauce over salmon.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 334
Fat: 23 grams
Saturated Fat: 5 grams
Fiber: 1 grams
Sodium: 173 milligrams
Cholesterol: 50 milligrams
Protein: 27 grams
Carbohydrates: 5 grams
Sugars: 3 grams
https://diabeticgourmet.com/diabetic-recipe/salmon-with-peanut-butter-sauce

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/

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