Diabetic Dish of the Week – SPAGHETTI WITH WILD MUSHROOM SAUCE

January 14, 2020 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 a SPAGHETTI WITH WILD MUSHROOM SAUCE. You’ll be using Dreamfields Spaghetti, Olive Oil, Fresh Parsley, Red Onion, Garlic, Cherry Tomatoes, Mushrooms, Lemon Juice, Dry White Wine, Salt and Pepper, and Shredded Parmesan Cheese. A Salad and some Garlic Bread Sticks would go great with this! You can find this recipe along with all the other Diabetic Friendly Recipes at the Diabetic Gourmet Magazine website. Enjoy and Eat Healthy in 2020! https://diabeticgourmet.com/

SPAGHETTI WITH WILD MUSHROOM SAUCE
Spaghetti with Wild Mushroom Sauce Recipe Photo – Diabetic Gourmet Magazine Recipes
Ingredients

1 box Dreamfields Spaghetti
2 tablespoons olive oil
1/2 cup chopped fresh parsley
1/2 cup chopped red onion
1 tablespoon minced garlic
1 cup halved red and/or yellow cherry tomatoes
3 cups sliced porcini (dry), shiitake (fresh), portabella (fresh) or white (fresh) mushrooms, in any combination, stems removed (see note below)
1/4 cup fresh lemon juice
1/2 cup dry white wine
1 teaspoon pepper
1/2 teaspoon salt
1/2 cup shredded Parmesan cheese

Directions

1 – Heat oil in large nonstick skillet over medium-high heat until hot. Add parsley, onion and garlic; cook 1 to 2 minutes or until sizzling. Add tomatoes; cook 2 to 3 minutes until tomatoes start to soften. Stir in mushrooms; cook until tender, about 5 minutes, stirring often.
2 – Stir in lemon juice and wine. Simmer 5 minutes, stirring frequently. Add pepper and salt. Remove from heat.
3 – Meanwhile, cook pasta according to package directions. Drain; add to skillet and toss with tomato mixture and Parmesan cheese.
4 – To hydrate porcini mushrooms, cover mushrooms with hot water. Allow to stand about 20 minutes to soften; drain. Or use room temperature water and allow to stand 45 minutes to an hour. Drain; gently rinse under cold water and pat dry.

Recipe Yield: Yield: 6 to 8 servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 319
Calories from fat: 52
Fat: 8 grams
Saturated Fat: 2 grams
Fiber: 7 grams
Sodium: 330 milligrams
Cholesterol: 5 milligrams
Protein: 12 grams
Carbohydrates: 0 grams
https://diabeticgourmet.com/diabetic-recipes/spaghetti-with-wild-mushroom-sauce

Diabetic Dish of the Week – QUICK ITALIAN BEEF ROAST WITH ZUCCHINI AND TOMATOES

January 7, 2020 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 a QUICK ITALIAN BEEF ROAST WITH ZUCCHINI AND TOMATOES. Eye of Round Beef Roast along with Zucchini, and Tomatoes, and Dinner is served! The dish is only 244 calories and 4 carbs per serving! The recipe is from the Diabetic Gourmet Magazine website where you’ll find a huge selection of Diabetic Friendly Recipes so be sure to check it out today! Enjoy and Eat Healthy in 2020! https://diabeticgourmet.com/

QUICK ITALIAN BEEF ROAST WITH ZUCCHINI AND TOMATOES
Ingredients

1 beef Eye of Round Roast (2 pounds)
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon pepper
3 medium zucchini, sliced (1/2-inch)
1 tablespoon olive oil
1 teaspoon lemon juice
1/2 teaspoon dried basil
1/2 cup cherry tomatoes halves

Directions

1 – Heat oven to 325F.
2 – Combine salt, 1/2 teaspoon basil, oregano and pepper; press onto beef roast.
3 – Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover.
4 – Roast in 325F oven 1-1/4 hours for medium rare doneness.
5 – Remove roast when meat thermometer registers 135F.
6 – Transfer to board; tent with foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10F to reach 145F for medium rare.)
7 – Increase oven temperature to 425F.
8 – Combine remaining ingredients, except tomatoes, in large bowl; toss. Place on rack in pan.
9 – Roast in 425F oven 15 minutes or until tender. Add tomatoes; toss. Carve roast. Serve with vegetables.
NOTES:
Rubs are an popular way to season a roast. Not only does it add flavor, but it creates a coat that helps seal in moisture and adds texture.
Recipe Yield: Makes 8 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 244
Fat: 7 grams
Saturated Fat: 2 grams
Fiber: 1 grams
Sodium: 278 milligrams
Cholesterol: 86 milligrams
Protein: 35 grams
Carbohydrates: 4 grams
https://diabeticgourmet.com/diabetic-recipes/quick-italian-beef-roast-with-zucchini-and-tomatoes

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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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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Diabetic Dish of the Week – Holiday Stuffed Beef Tenderloin

December 17, 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 Holiday Stuffed Beef Tenderloin. Perfect main dish for your Holiday Table, Holiday Stuffed Beef Tenderloin. Made using Beef Tenderloin, Shallots, Cremini Mushrooms, Garlic, Thyme, Parsley, Red Wine Vinegar, Bread Crumbs, Salt and Pepper. Only 195 calories and 4 net carbs per serving. The recipe is from the Diabetes Self Management website where you’ll find a huge selection of Diabetes Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. 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/

Holiday Stuffed Beef Tenderloin
Looking for a diabetes-friendly meal for the holidays?
Luckily, we have a family-friendly alternative: low-carb Beef Tenderloin.

Ingredients
4 teaspoons olive oil, divided
2 shallots, minced
1 package (8 ounces) sliced cremini mushrooms
3 cloves garlic, minced and divided
1 tablespoon chopped fresh thyme, plus additional for garnish
1 1/2 teaspoons chopped fresh parsley, plus additional for garnish
1/4 cup dry sherry or red wine vinegar
2 to 3 pounds beef tenderloin
1/2 cup fresh whole wheat bread crumbs*
1 teaspoon salt
1/2 teaspoon black pepper

Directions
1 – Preheat oven to 425°F.

2 – Heat 2 teaspoons oil in large skillet over medium heat. Add shallots; cook and stir 5 minutes or until tender. Add mushrooms, cook and stir 8 minutes or until softened. Stir in 1 clove garlic, 1 tablespoon thyme and 1 1/2 teaspoons parsley; cook and stir 1 minute.

3 – Pour dry sherry into skillet. Bring to a boil over medium heat; boil 2 minutes or until sherry is reduced by about half. Cool slightly.

4 – Cut beef tenderloin lengthwise. (Do not cut all the way through). Open up beef; cover with plastic or waxed paper. Pound using meat mallet to 1/2-inch thickness.

5 – Stir bread crumbs into mushroom mixture; spread evenly onto center of beef, leaving 1-inch border around edges. Roll up beef jelly-roll style. Secure with kitchen string at 1-inch intervals. Place beef on rack in shallow roasting pan.

6 – Combine remaining 2 teaspoons oil, 2 cloves garlic, salt and pepper in small bowl. Rub mixture evenly over beef.

7 – Roast 35 to 40 minutes for medium rare (135°F) or until desired doneness is reached. Remove roast to carving board; tent loosely with foil. Let stand 15 to 20 minutes before carving and serving. Sprinkle with additional thyme and parsley, if desired.

*Note: To make fresh bread crumbs, tear 1 slice bread into pieces; process in food processor until coarse crumbs form.

Yield: 8 servings.

Serving size: 1/8 of recipe.

Nutrition Facts Per Serving:
Calories: 195 calories, Carbohydrates: 5 g, Protein: 21 g, Fat: 9 g, Saturated Fat: 3 g, Cholesterol: 59 mg, Sodium: 381 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/holiday-stuffed-beef-tenderloin/

 

 

 


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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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Diabetic Dish of the Week – Authentic Meatloaf

December 10, 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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I’ve got a Classic Comfort Food Recipe for this week’s Diabetic Dish of the Week – Authentic Meatloaf. Made using 2 types of Meat – Ground Turkey and Ground Beef. You’ll also be needing Tomato Sauce, Egg Whites, Reduced Sodium Chunky Salsa, Oatmeal, Onion, No Salt Added Mushrooms Stems and Pieces, Garlic, and Seasonings. Dinner is served! 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! So be sure to check it out today. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Authentic Meatloaf

Ingredients
3/4 cup no-salt-added tomato sauce, divided
2 egg whites
4 tablespoons reduced-sodium chunky salsa, divided
1/2 teaspoon black pepper
1/2 cup old-fashioned oatmeal
1/2 cup finely minced onion
1/3 cup canned no-salt-added mushroom stems and pieces, drained and chopped
1 clove garlic, finely minced
8 ounces lean ground turkey
8 ounces 96% lean ground beef

Directions
1 – Preheat oven to 350°F. Spray piece of aluminum foil with nonstick cooking spray. Place foil on broiler pan; set aside.

2 – Mix 1/2 cup tomato sauce, egg whites, 3 tablespoons salsa, and pepper in medium bowl. Stir in oatmeal, onion, mushrooms, and garlic.

3 – Place ground turkey and ground beef in large bowl; mix lightly to combine. Stir in tomato mixture; mix well.

4 – Transfer meat mixture to prepared pan; shape into 4 x 8-inch rectangular loaf. Mix remaining 1/4 cup tomato sauce and 1 tablespoon salsa in small bowl; drizzle on top of meat loaf.

Bake 55 minutes or until cooked through (165°F). Let stand 5 minutes before slicing.

Yield: 4 servings.

Nutrition Facts Per Serving:
Calories: 220 calories, Carbohydrates: 13 g, Protein: 26 g, Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 60 mg, Sodium: 300 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/authentic-meatloaf/

“Meatless Monday” Recipe of the Week – BROCCOLI WITH ASIAN TOFU

December 9, 2019 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – BROCCOLI WITH ASIAN TOFU. Made using Tofu, Lite Soy Sauce, Sesame Oil, Brown Sugar, Ginger Root, Broccoli, Peanut Oil, Crushed Red Pepper, Garlic, and Sesame Seeds. Tofu done right! You can find this recipe along with all the other Diabetic Friendly Recipes at the Diabetic Gourmet Magazine website. Check out soon to find Delicious and Healthy Diabetic Friendly Recipes. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

BROCCOLI WITH ASIAN TOFU
Ingredients

1 pkg (16 oz) firm tofu, drained
2 Tbsp lite soy sauce
1 tsp sesame oil (optional)
1/2 Tbsp brown sugar
1 Tbsp fresh ginger root, finely chopped or shredded (or 1 tsp ground ginger)
1 lb fresh broccoli, rinsed and cut into individual spears
1 Tbsp peanut oil or vegetable oil
1/4 tsp crushed red pepper
4 Tbsp garlic, peeled and thinly sliced (about 8 cloves)
1 Tbsp sesame seeds (optional)
Cooking spray

Directions

1 – Slice tofu into eight pieces. Place on a plate or flat surface covered with three paper towels. Top with four more paper towels. Top with another flat plate or cutting board. Press down evenly and gently to squeeze out moisture. Throw away paper towels. Replace with fresh paper towels and press again. (The more liquid you remove, the more sauce the tofu will absorb.)
2 – Place tofu in a bowl just big enough to hold all eight pieces lying on their widest side without overlapping.
In a small bowl, stir to thoroughly combine soy sauce, sesame oil, brown sugar, and ginger into a marinade, and stir thoroughly. Pour over tofu. Carefully turn the tofu several times to coat well. 3 3 – Set aside.
4 РMeanwhile, heat a large nonstick saute pan coated with cooking spray. Add broccoli and saut̩ for about 5 minutes, until it turns bright green and becomes tender and crispy. Remove broccoli from pan and set aside.
5 – Heat a grill pan or flat saute pan over high heat. Drain tofu, reserving marinade. Place on grill pan to heat for about 3 minutes. Gently turn. Heat the second side for 3 minutes.
6 – At the same time, in the saute pan over medium-low heat, warm the peanut oil, crushed red pepper, and garlic until the garlic softens and begins to turn brown, about 30 seconds to 1 minute. 7 – Add broccoli and reserved marinade, and gently mix until well-coated.
8 – Place two slices of tofu on each plate with one-quarter of the broccoli and marinade mixture. Sprinkle with sesame seeds (optional).
NOTES:
Optional: Delicious served on top of brown rice or Asian-style noodles (soba or udon).

Recipe Yield: Yield: 4 servings “Serving size: 2 slices tofu, with broccoli and marinade mixture
https://diabeticgourmet.com/diabetic-recipes/broccoli-with-asian-tofu

Diabetic Dessert of the Week – CHOCOLATE DUNK COOKIES

December 5, 2019 at 6:02 AM | Posted in dessert, diabetes, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dessert of the Week is CHOCOLATE DUNK COOKIES. The recipe uses Splenda Sweetner in place of Sugar. If you’re looking for Diabetic Friendly Recipes the Diabetic Gourmet site is the place to look! Entrees, Soups, Salads, Desserts and more so check it out today. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

CHOCOLATE DUNK COOKIES
If you’re a fan of drop cookies, and chocolate, then you’re going to love these cookies. Everyone will rave about the Chocolate Dunk Cookies you made so don’t be surprised if they ask for this recipe!
Recipe Yield: 36

Ingredients

1-3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
4 squares Baker’s® Semi-Sweet Chocolate, divided
3/4 cup (1-1/2 sticks) margarine, softened
1/2 cup packed brown sugar
1/2 cup Splenda® No Calorie Sweetener, Granulated
1 egg
1 teaspoon vanilla extract
1 tablespoon thawed Cool Whip® Sugar Free Whipped Topping
1 teaspoon warm water

Directions

1 – Preheat oven to 375 degrees F.
2 – Combine flour, baking soda, and salt in a small bowl. Set aside. Chop 2 of the chocolate squares.
3 – Beat margarine, brown sugar and Splenda® Granulated Sweetener in large bowl with mixer on medium speed until light and fluffy. Blend in egg and vanilla. Gradually beat in flour mixture. Stir in chopped chocolate.
4 – Drop heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
5 – Bake cookies 11 to 12 minutes or until lightly browned. Cool on baking sheets one minute; remove and place on wire racks. Cool completely.
6 – Melt remaining 2 chocolate squares as directed on package. Stir in COOL WHIP® and water. Dip half of each cookie into melted chocolate; let stand until firm.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 90
Calories from fat: 45
Fat: 5 grams
Saturated Fat: 1.5 grams
Sodium: 90 milligrams
Cholesterol: 5 milligrams
Protein: 1 grams
Carbohydrates: 10 grams

https://diabeticgourmet.com/diabetic-recipe/chocolate-dunk-cookies-2

Diabetic Dish of the Week – Almond French Toast with Peach Compote

December 3, 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 – Almond French Toast with Peach Compote. Wow what a Delicious and Healthy way to start your day off! Some of the ingredients you’ll need are Sugar Substitute, Peaches, Sugar Free Peach Fruit Spread, Egg Whites, Multigrain Bread, Almonds, and more! The recipe is from the Diabetes Self Management website where you can find a huge selection Recipes, Diabetes News, Diabetes Management and more so be sure to check it out. You can also subscribe to one of my favorite Magazines, the Diabetes Self Management Magazine. Each issue filled with great Tips and Diabetic Friendly Recipes. I left a link to it at the end of the post. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Almond French Toast with Peach Compote
Topped with Peach Compote, our flavorsome Almond French Toast is the ultimate Sunday morning breakfast food with the family.

Preparation time: Approximately 25 minutes.

Ingredients
3 tablespoons sucralose-based sugar substitute
1/3 cup plus 2 tablespoons water, divided
1 1/2 cups fresh or frozen peeled and sliced peaches, thawed and drained
2 tablespoons no-sugar-added peach fruit spread
1/4 teaspoon ground cinnamon
1/4 cup fat-free (skim) milk
3 tablespoons sucralose-based sugar substitute
2 eggs
2 egg whites
1/2 teaspoon almond extract
1/8 teaspoon salt
4 slices multigrain bread
1/3 cup sliced almonds

Directions
1. For Peach Compote, stir 3 tablespoons sugar substitute into 1/3 cup water in medium saucepan until dissolved. Add peaches; bring to a boil over medium-high heat. Reduce heat to medium; cook, uncovered, 5 minutes or until peaches soften.

2. Combine remaining 2 tablespoons water with fruit spread in small bowl; stir into peach mixture in saucepan. Cook 1 minute or until thickened. Remove from heat. Stir in cinnamon. Cover; keep warm.

3. For Almond French Toast, combine milk and 3 tablespoons sugar substitute in large shallow dish; whisk until sugar substitute dissolves completely. Whisk in eggs, egg whites, almond extract and salt. Place bread in dish and let stand, turning once, about 3 minutes or until egg mixture is absorbed. Sprinkle both sides of bread slices evenly with almonds, pressing to adhere.

4. Spray griddle or large nonstick skillet with nonstick cooking spray; heat over medium-high heat. Place bread slices on griddle; cook, turning once, 2 to 3 minutes per side or until lightly browned. Serve toast topped with Peach Compote.

Yield: 4 servings.

Serving size: 1 toast slice with 1/4 cup compote.

Nutrition Facts Per Serving:
Calories: 277 calories, Carbohydrates: 31 g, Protein: 12 g, Fat: 9 g, Saturated Fat: 1 g, Cholesterol: 106 mg, Sodium: 222 mg, Fiber: 7 g
https://www.diabetesselfmanagement.com/recipes/breakfast/almond-french-toast-with-peach-compote/

 


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Diabetic Dish of the Week – Apple-Cranberry Stuffed Pork Roast

November 26, 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 Apple-Cranberry Stuffed Pork Roast. To make this healthy and delicious dish you’ll need a Boneless Pork Loin, Cranberries, Apple Cider, Granny Smith Apple, Onion, Reduced-Sodium Chicken Broth, and Seasonings. A delicious alternative for your Holiday Turkey or Ham and its only 240 calories and 16 net carbs! You can find this recipe at the Diabetes Self Management website where you can also 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. Each issue filled with Diabetic Friendly Recipes and Tips. I’ve left a link to subscribe to it at the end of the post. So Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Apple-Cranberry Stuffed Pork Roast
This juicy pork roast entree looks great and tastes even better. With just 240 calories and 17 grams of carbohydrate per serving, its seasonal flavors are the perfect centerpiece for your next holiday gathering!

Ingredients
1 boneless pork loin (about 2 pounds)
1 cup coarsely chopped dried cranberries
1/2 cup apple juice or cider
1 tablespoon unsalted butter
1 Granny Smith apple, peeled, cored and coarsely chopped
1/2 cup finely chopped onion
2 to 3 tablespoons water (optional)
1/4 teaspoon ground cinnamon
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
1 tablespoon vegetable oil
1/2 cup reduced-sodium chicken broth
Fresh thyme (optional)

Directions
1 – Place pork roast in freezer 30 minutes. Meanwhile, combine cranberries and apple juice in small bowl; set aside.

2 – Melt butter in large skillet over medium heat. Add apple; cook and stir 3 minutes. Add onion; cook 5 minutes or until tender, stirring occasionally. Add water, if desired, to moisten mixture.

3 – Drain cranberries, reserving juice. Stir cranberries into apple mixture; season with cinnamon, dried thyme, and pepper. Remove to medium bowl; set aside to cool slightly. Reserve 1/2 cup of fruit mixture.

4 – Preheat oven to 350°F. Place pork roast, fat side up, on cutting board. Insert knife horizontally into roast 1/2 inch from bottom, at long side of roast. Make long cut along bottom of roast, stopping 1/2 inch before opposite side of roast (do not cut all the way through). Open up roast; continue to cut through thicker half of roast to within 1/2 inch from bottom. Repeat until roast is an even 1/2-inch thickness all over when laid out.

5 – Spread stuffing onto roast, leaving 1/2-inch border around edges. Starting with short side of roast, roll up tightly. Secure with kitchen twine at 1-inch intervals.

6 – Heat oil in same skillet over medium heat. Brown roast on all sides, about 5 minutes. Place in roasting pan.

7 – Roast 50 to 60 minutes or until internal temperature reaches 140°F. Transfer to cutting board and let stand 5 minutes. (Internal temperature will continue to rise 5°F to 10°F during stand time.)

8 – Meanwhile, combine reserved apple juice and broth in same skillet; cook over high heat until reduced by half. Stir into roasting pan, scraping up brown bits. Stir in reserved 1/2 cup fruit mixture.

9 – Slice roast crosswise into 8 (3/4-inch-wide) slices, removing twine as roast is cut. Serve with sauce. Garnish with fresh thyme.

Yield: 8 servings.

Serving size: 1/8 of total recipe.

Nutrition Facts Per Serving:
Calories: 240 calories, Carbohydrates: 17 g, Protein: 25 g, Fat: 8 g, Saturated Fat: 3 g, Cholesterol: 70 mg, Sodium: 80 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/apple-cranberry-stuffed-pork-roast/

 

 

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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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This WordPress.com site is the bee's knees

kitchenhabitsdotcom.wordpress.com/

Cooking, food photography & styling

Our Lustron Home

DIY, Recipes, Food, Life, Inspiration, Musings

Back Porch Paleo

paleo family comfort foods

The Cast Iron Chef

Kitchen basics, restaurant hacks, and Cajun & Creole traditions with a little humor and a whole lot of love. And maybe some weight loss.

Midwexican

Bringing the heat to Midwestern eats, served with a slice of Minnesota nice.

The Butcher's Wife

The Butcher's Wife