Diabetic Dish of the Week | My Meals are on Wheels

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Diabetic Side Dish of the Week – LEMON-GLAZED BABY CARROTS

May 12, 2024 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
Tags: Baby Carrots, Brown Sugar, Butter, Chicken Stock, Cooking, Diabetic Gourmet, Diabetic Side Dish of the Week, Food, Fresh Parsley, Grated Lemon Rind, Lemon juice, LEMON-GLAZED BABY CARROTS, Pepper, recipes, Salt, Side Dishes

This week’s Diabetic Side Dish of the Week is LEMON-GLAZED BABY CARROTS. To make this recipe you’ll be needing Baby Carrots, Chicken Stock, Butter, Brown Sugar, Lemon Juice, Grated Lemon Rind, Salt, Pepper, and Fresh Parsley. There’s 91 calories and 12 net carbs per serving. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2024! https://diabeticgourmet.com/

LEMON-GLAZED BABY CARROTS
Recipe for Lemon-Glazed Baby Carrots from our recipe section.

Ingredients

1 pound peeled baby carrots
1/4 cup chicken stock, or vegetable stock
1 tablespoons margarine or butter
1 tablespoon brown sugar
1 tablespoon lemon juice
1/2 teaspoon grated lemon rind
1/4 teaspoon salt
Pepper to taste
1 tablespoon finely chopped fresh parsley or chives

Directions

1 – In a medium saucepan, cook carrots in boiling salted water for 5 to 7 minutes (start timing when water returns to a boil) or until just tender-crisp; drain and return to saucepan.
2 – Add stock, butter, brown sugar, lemon juice and rind, salt and pepper. Cook, stirring often, 3 to 5 minutes or until liquid has evaporated and carrots are nicely glazed.
3 – Sprinkle with parsley or chives and serve.

Recipe Yield: Yield: 4 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 91
Fat: 3 grams
Fiber: 3 grams
Sodium: 251 milligrams
Cholesterol: 8 milligrams
Protein: 2 grams
Carbohydrates: 15 grams

https://diabeticgourmet.com/diabetic-recipe/lemon-glazed-baby-carrots

Diabetic Dish of the Week – Shrimp and Celery Salad

May 11, 2024 at 6:02 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
Tags: Celery Stalks, Cooking, CooksRecipes, Cucumber, Curry Powder, Deveined and Cooked Medium Shrimp, Food, Grated Lime Zest, Lime juice, Mayonnaise, recipes, Reduced Fat Sour Cream, Salt, Shrimp and Celery Stalks

This week’s Diabetic Dish of the Week is a Shrimp and Celery Salad. To make this delicious and healthy dish you’ll be needing Reduced Fat Sour Cream, Mayonnaise, Lime Juice, Grated Lime Zest, Curry Powder, Salt, Deveined and Cooked Medium Shrimp, Celery Stalks and Cucumber. Enjoy! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2024! https://www.cooksrecipes.com/index.html

Shrimp and Celery Salad
Fresh lime, curry powder, and creamy sour cream make a zesty dressing for this refreshing summer salad. Try spooning it onto toasted whole-grain bread for a delicious open-faced sandwich.

Recipe Ingredients:
1/2 cup reduced-fat sour cream
1/4 cup mayonnaise
2 tablespoons fresh lime juice
1 tablespoon grated lime zest
11/2 teaspoons curry powder
1/4 teaspoon salt
1 1/2 pounds peeled, deveined, and cooked medium fresh or frozen shrimp (thaw if frozen)
4 large celery stalks, thinly sliced
1 large cucumber, peeled, seeded, and thinly sliced

Cooking Directions:
1 – Whisk together sour cream, mayonnaise, lime juice, lime zest, curry powder, and salt in a large bowl. Add shrimp, celery, and cucumber; toss gently to coat. Refrigerate until ready to serve.
Makes 4 (1 1/2 cups) servings.

Nutritional Information Per Serving (1/4 of recipe; 1 1/2 cups): 330 calories, 17 g fat, 4.5 g saturated fat, 37 g protein, 6 g carbohydrate, 2 g dietary fiber, 670 mg sodium.
https://www.cooksrecipes.com/diabetic/shrimp_and_celery_salad_recipe.html

Diabetic Dish of the Week – Caribbean Turkey Legs

May 7, 2024 at 6:02 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
Tags: baking, Brown Sugar, Caribbean Turkey Legs, Cayenne pepper, Cooking, CooksRecipes, Diabetic Dish of the Week, Distilled White Vinegar, Food, Garlic Cloves, Ground Allspice., Honeysuckle White® Turkey Wing Drumettes, Pineapple Juice, recipes, Roasting, Scallions, Vegetable Oil

This week’s Diabetic Dish of the Week is Caribbean Turkey Legs. To make this Delicious Recipe you’ll be needing Honeysuckle White® Turkey Wing Drumettes, Pineapple Juice, Brown Sugar, Scallions, Garlic Cloves, Vegetable Oil, Distilled White Vinegar, Ground Allspice, and Cayenne Pepper. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2024! https://www.cooksrecipes.com/index.html

Caribbean Turkey Legs
Marinated in traditional Caribbean flavors like pineapple, garlic, brown sugar, clove, allspice and cayenne, these turkey legs are practically jumping with sensational flavor.

Recipe Ingredients:
2 packages Honeysuckle White® Turkey Wing Drumettes
1/4 cup pineapple juice
1/4 cup brown sugar, packed
4 scallions, chopped
4 garlic cloves, crushed
1 tablespoon vegetable oil
1 tablespoon distilled white vinegar
1 teaspoon ground allspice
1/2 teaspoon cayenne pepper or to taste (optional)

Cooking Directions:
1 – Preheat oven to 375°F (190°C).
2 – Place all ingredients except turkey into a blender and blend until thoroughly mixed. Pour mixture over turkey and marinate for 1 hour in the refrigerator.
3 – Bake for 1 hour or until internal temperature reaches 170°F (80°C), basting occasionally.
Makes 8 servings.

Note: To reduce calories and fat content, remove skin before cooking.
https://www.cooksrecipes.com/turkey/caribbean_turkey_legs_recipe.html

Marinated in traditional Caribbean flavors like pineapple, garlic, brown sugar, clove, allspice and cayenne, these turkey legs are practically jumping with sensational flavor.

Note: To reduce calories and fat content, remove skin before cooking.
https://www.cooksrecipes.com/turkey/caribbean_turkey_legs_recipe.html

Diabetic Dish of the Week – Citrus Glaze Chicken with Almonds

April 30, 2024 at 6:02 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
Tags: baking, Chicken Broth, Citrus Glaze Chicken with Almonds, Cooking, CooksRecipes, Diabetes, Diabetic Dish of the Week, Food, Orange Juice Concentrate Splenda Granulated No Calorie Sweetener, recipes, Skinless Chicken Breasts, Unsalted Butter

This week’s Diabetic Dish of the Week is a Citrus Glaze Chicken with Almonds. To make this recipe you’ll be needing Skinless Chicken Breasts, Orange Juice Concentrate Splenda Granulated No Calorie Sweetener, Chicken Broth, Unsalted Butter, and more! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2024! https://www.cooksrecipes.com/index.html

Citrus Glaze Chicken with Almonds
A fabulous sweet and sour citrus glaze for chicken, with fresh herbs and toasted almonds adding an extra dimension. Enjoy with a tossed salad or steamed vegetables.

Recipe Ingredients:
4 (4-ounce) boneless, skinless chicken breasts
3 tablespoons orange juice concentrate, thawed
2 tablespoons fresh lemon juice
1/2 cup chicken broth
3 tablespoons Splenda® Granulated No Calorie Sweetener
1 1/2 teaspoons cornstarch
1 tablespoon unsalted butter
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1/4 cup almond slices, toasted

Cooking Directions:
1 – Preheat oven to 425°F (220°C). Place chicken breasts on an ungreased baking sheet. Brush with one tablespoon of orange juice concentrate (reserve remaining concentrate for sauce).
2 – Bake in oven 15 to 20 minutes or until cooked through.
3 – Place remaining orange juice concentrate, lemon juice and chicken broth in a small saucepan.
4 – Blend together Splenda® Granulated Sweetener and cornstarch in a small bowl.
5 – Stir cornstarch mixture into broth. Heat over medium-high heat and simmer 8 to 10 minutes or until the sauce starts to thicken slightly. Remove from heat. Whisk butter into sauce. Add chives and parsley.
6 – Pour sauce over chicken breasts. Sprinkle almonds over breasts and serve.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 220; Calories from Fat: 70; Total Fat: 8g; Saturated Fat: 2g; Cholesterol: 75mg; Sodium: 200mg; Total Carbs: 8g; Dietary Fiber: 1g; Sugars: 6g; Protein: 28g.
https://www.cooksrecipes.com/diabetic/citrus_glaze_chicken_with_almonds_recipe.html

Diabetic Dish of the Week – CHICKEN STUFFED WITH APPLES, ALMONDS AND BLUE CHEESE

April 23, 2024 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | 1 Comment
Tags: Almonds, ALMONDS AND BLUE CHEESE, Apple, baking, Boneless and Skinless Chicken Breast Halves, CHICKEN STUFFED WITH APPLES, Cooking, Crumbled Blue Cheese, Diabetic Dish of the Week, Diabetic Gourmet, Dried Minced Onion, Food, Fresh Dill, Fresh Ground Pepper, Olive oil, recipes, Roasting, Salt

This week’s Diabetic Dish of the Week is CHICKEN STUFFED WITH APPLES, ALMONDS AND BLUE CHEESE. To make this recipe you’ll be needing Boneless and Skinless Chicken Breast Halves, Crumbled Blue Cheese, Almonds, Apple, Fresh Dill, Salt, Fresh Ground Pepper, Olive Oil, and Dried Minced Onion. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2024! https://diabeticgourmet.com/

CHICKEN STUFFED WITH APPLES, ALMONDS AND BLUE CHEESE
Apples, almonds and blue cheese, mixed with vibrant, fresh dill and stuffed into tender chicken breasts. You get a bounty of flavors in every bite. Recipe for Chicken Stuffed with Apples, Almonds and Blue Cheese from our Main Dishes recipe section.

Ingredients

4 boneless skinless chicken breast halves (about 5 ounces each)
4 ounces crumbled blue cheese (any variety, including Gorgonzola)
1/2 cup slivered almonds
1 apple (preferably Mackintosh, Gala, or Jufi), peeled, cored and diced
3 teaspoons chopped fresh dill
salt and freshly ground pepper
4 teaspoons olive oil
1 tablespoon plus 1 teaspoon (4 teaspoons) dried minced onion (from the spice aisle)

Directions

1 – Preheat the oven to 400F.
2 – Coat a shallow roasting pan with cooking spray.
3 – Using a sharp paring knife, slice a pocket into each chicken breast, as if halving a bagel, without completely cutting through the other side.
4 – Arrange chicken in prepared pan and set aside.
5 – In medium bowl, combine blue cheese, almonds, apple, and dill. Add a pinch each of salt and black pepper. Mix together with a fork until mixture is well blended and comes together.
6 – Divide mixture into four equal portions and spoon each portion into the pocket of the chicken. Brush olive oil all over the top of chicken and season the top with salt, black pepper and dried onion (1 teaspoon dried onion for each breast).
7 – Bake 25 to 30 minutes, until chicken is golden brown and cooked through.
NOTES:
Apples, almonds and blue cheese, mixed with vibrant, fresh dill and stuffed into tender chicken breasts. You get a bounty of flavors in every bite.

Recipe Yield: Yield: 4 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 490
Fat: 25 grams
Saturated Fat: 7.9 grams
Sodium: 867 milligrams
Cholesterol: 141 milligrams
Protein: 53 grams
Carbohydrates: 11 grams
https://diabeticgourmet.com/diabetic-recipes/chicken-stuffed-with-apples-almonds-and-blue-cheese

Diabetic Dish of the Week – ITALIAN BRAISED PARMESAN BEEF WITH WILD MUSHROOM SAUCE

April 16, 2024 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
Tags: Chuck Steaks, Cooking, Diabetes, Diabetic Dish of the Week, Diabetic Gourmet Magazine, Fettuccine, Food, ITALIAN BRAISED PARMESAN BEEF WITH WILD MUSHROOM SAUCE, mushrooms, recipes

This week’s Diabetic Dish of the Week is – ITALIAN BRAISED PARMESAN BEEF WITH WILD MUSHROOM SAUCE. Delicious and Diabetic Friendly Meal that’s 412 calories and 23 carbs per serving. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2024! https://diabeticgourmet.com/

ITALIAN BRAISED PARMESAN BEEF WITH WILD MUSHROOM SAUCE
Recipe for Italian Braised Parmesan Beef with Wild Mushroom Sauce from our Main Dishes recipe section.

Ingredients

1-1/2 pounds beef Chuck Steaks, cut 1 inch thick
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
4 cups (8 ounces) sliced mixed wild mushrooms such as cremini, shiitake, oyster
1 medium onion, chopped
3 cloves garlic, chopped
1 cup dry red wine or beef broth
1 jar (26 ounces) fire roasted tomato and garlic sauce or any prepared spaghetti sauce
1 package (12 ounces) fresh fettuccine, cooked
1/4 cup grated Parmesan cheese

Directions

1 – Season steaks with salt and pepper. Press 1/4 cup Parmesan cheese evenly onto steaks. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Place steaks in skillet; brown evenly. Remove.
2 – Spray same pan with cooking spray and heat over medium heat until hot. Add mushrooms, onion and garlic; cook and stir 4 to 5 minutes or until tender. Add wine; cook and stir 3 minutes. Stir in sauce. Return steaks to skillet; bring to a boil. Reduce heat; cover tightly and simmer 1-1/4 to 1-3/4 hours or until beef is fork-tender.
3 – Carve steaks into slices. Serve beef and 2 cups sauce over pasta; sprinkle with 1/4 cup cheese. Pass remaining sauce.

Recipe Yield: Makes 4 servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 412
Fat: 12 grams
Saturated Fat: 4 grams
Sodium: 991 milligrams
Cholesterol: 114 milligrams
Protein: 42 grams
Carbohydrates: 23 grams
https://diabeticgourmet.com/diabetic-recipes/italian-braised-parmesan-beef-with-wild-mushroom-sauce

Diabetic Dish of the Week – EZ Baked Apples

April 14, 2024 at 6:02 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Dish of the Week | 2 Comments
Tags: Apples, baking, Cinnamon, Cooking, CooksRecipes, Diabetes, Diabetic Dish of the Week, EZ Baked Apples, Food, recipes, Splenda

This week’s Diabetic Dish of the Week is EZ Baked Apples. This one uses the always delicious Granny Smith Apples and you can use it as dessert or side dish! Just add Splenda, Ground Cinnamon, and Margarine and your set. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2024! https://www.cooksrecipes.com/index.html

EZ Baked Apples
Let the kids help mix the filling and fill the apple before baking. Enjoy as an easy dessert or side dish with ham or pork.

Recipe Ingredients:

6 Granny Smith apples
1 cup Splenda® Granulated No Calorie Sweetener
1 teaspoon ground cinnamon
1 tablespoon margarine

Cooking Directions:

1 – Preheat oven to 350°F (175°C).
2 – Wash apples and core using an apple corer. Place in a 9X13-inch baking pan.
3 – Mix together Splenda® Granulated Sweetener and cinnamon. Fill each apple with the mixture and then top each apple with a small dot of margarine.
4 – Cover with aluminum foil and bake in preheated oven 45 to 50 minutes or until slightly soft.
Makes 6 servings.

Diabetic Dish of the Week – BLACK BEAN BURGERS WITH AVOCADO-LIME MAYO

April 9, 2024 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine, Uncategorized | Leave a comment
Tags: Avocados, Bell Peppers, BLACK BEAN BURGERS WITH AVOCADO-LIME MAYO, Black Beans, Cooking, Diabetes, Diabetic Dish of the Week, Diabetic Gourmet, Food, Grilling, Kidney Beans, recipes

This week’s Diabetic Dish of the Week is a BLACK BEAN BURGERS WITH AVOCADO-LIME MAYO. Included are recipes for both the Mayonnaise and Black Bean Burgers. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2024! https://diabeticgourmet.com/

BLACK BEAN BURGERS WITH AVOCADO-LIME MAYO
Jazz up these tasty burgers with avocado-lime mayo and you’ll have a vegetarian sandwich that even die-hard meat eaters will love. Recipe for Black Bean Burgers with Avocado-Lime Mayo from our Sandwiches recipe section.

Ingredients

Mayonnaise
1/2 ripe medium avocado, peeled and pitted
2 Tbsp canola mayonnaise 30 mL
1 Tbsp fresh lime juice 15 mL
1 Tbsp water 15 mL
1/4 cup chopped fresh cilantro leaves 60 mL

Burgers

1 can (15 oz/426 mL) black beans, rinsed and drained
1/2 of (15 oz/426 mL) can kidney beans, rinsed and drained
1/2 cup finely chopped green bell pepper 125 mL
1/3 cup quick-cooking oats 75 mL
2 large egg whites
1 Tbsp canola oil 15 mL
1/8 – 1/4 tsp cayenne pepper .5 – 1 mL
canola oil cooking spray
4 whole-wheat hamburger buns, split and toasted
1/4 cup thinly sliced red onion 60 mL
4 tomato slices
4 lettuce leaves
4 lime wedges (optional)

Directions

1 – Place canola mayonnaise ingredients in a blender, secure lid, and puree until smooth.
2 – Place beans in a gallon-size resealable bag. Using a meat mallet, pound beans to a coarse texture, resembling lumpy mashed potatoes. Place beans in a medium bowl and add bell pepper, oats, egg whites, canola oil, and cayenne pepper. Mix well and shape into four patties.
3 – Coat a large nonstick skillet with canola oil cooking spray and heat over medium heat. Add patties and cook 4 minutes on each side or until they begin to lightly brown. The patties will be fragile, so be sure to turn them gently.
4 – To assemble, spoon 1 Tbsp (15 mL) canola mayonnaise mixture on each bun half. Top each bottom bun with burger, onion, a tomato slice, and a lettuce leaf. Place bun tops over each. Serve with lime wedges.
* Fresh tip: If desired, omit the buns and serve the patties on the lettuce leaf, tomato slice, and onion. Spoon the mayonnaise mixture on top of the patties and serve with lime wedges.

NOTES:
Jazz up these tasty burgers with avocado-lime mayo and you’ll have a vegetarian sandwich that even die-hard meat eaters will love.

Recipe Yield: Yield: 4 servings. Serving size: 1 burger.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 300
Fat: 12 grams
Saturated Fat: 1.8 grams
Fiber: 10 grams
Sodium: 785 milligrams
Protein: 19 grams
Carbohydrates: 33 grams
https://diabeticgourmet.com/diabetic-recipe/black-bean-burgers-with-avocado-lime-mayo

Diabetic Dish of the Week – IRISH BEEF POT PIE

April 2, 2024 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
Tags: Beef Broth, Beef Flat Iron Steaks, Corn starch, Cremini mushrooms, Diabetes, Diabetic Dish of the Week, Diabetic Gourmet, Fresh Thyme, Frozen Carrot Slices, Frozen Peas, IRISH BEEF POT PIE, Minced Garlic, Pepper, Refrigerated Pie Crust, Salt

This week’s Diabetic Dish of the Week is an IRISH BEEF POT PIE. To make this recipe you’ll be needing Beef Flat Iron Steaks, Cremini Mushrooms, Frozen Carrot Slices, Frozen Peas, Fresh Thyme, Minced Garlic, Salt, Pepper, Corn Starch, Beef Broth, and Refrigerated Pie Crust. There’s 402 calories and 31 carbs per serving. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2024! https://diabeticgourmet.com/

IRISH BEEF POT PIE
Tender Flat Iron Steaks are quickly cooked in a hot skillet before adding mushrooms, carrots and peas – and it’s tossed in a savory gravy. The Irish beef pot pie is topped off with flaky pastry dough for a truly satisfying meal. Flat iron steak is also called butlers’ steak or oyster blade steak.

Recipe Yield: 6

Ingredients

1-1/2 pounds beef Flat Iron Steaks
1 package (8 ounces) cremini mushrooms, sliced
1-1/2 cups frozen crinkle-cut carrots
1-1/2 cups frozen peas
2 teaspoons chopped fresh thyme, divided
1 teaspoon minced garlic, divided
Salt and Pepper
3 tablespoons cornstarch
1 can (14 to 14-1/4 ounces) ready-to-serve beef broth
1 refrigerated pie crust (1/2 of a 15-ounce package)

Directions

1 – Heat oven to 425F.
2 – Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
3 – Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot.
4 – Add mushrooms; cook and stir 3 minutes. Add carrots, peas, 1 teaspoon thyme and 1/2 teaspoon garlic; cook and stir an additional 3 to 4 minutes or until carrots and peas are defrosted. Remove from skillet; set aside.
5 – In same skillet, add 1/2 of beef; cook and stir 1 to 2 minutes or until outside surface of beef is no longer pink. Season with salt and pepper, as desired. Remove from skillet with slotted spoon; set aside. Repeat with remaining beef.
6 – Dissolve cornstarch into beef broth; add to skillet. Bring to a boil; cook and stir about 1 minute or until sauce is slightly thickened and any browned bits on bottom of skillet are dissolved. Return vegetables and beef to pan; stir to combine.
7 – Place beef mixture in 2-inch deep, 9-inch pie plate or similar sized round baking dish. Unfold pie crust on flat surface, pressing out fold lines with fingers.
8 – Place crust over beef mixture allowing edges to drape over pie plate. Sprinkle remaining 1 teaspoon thyme and 1/2 teaspoon garlic evenly onto top of crust. Place pie plate on 15-1/2 x 10-1/2 x 1-inch jelly-roll pan.
9 – Bake in 425F oven 16 to 18 minutes or until crust is golden.
10 – Remove from oven to wire rack; let cool 5 to 10 minutes before serving.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 402
Fat: 18 grams
Sodium: 490 milligrams
Cholesterol: 58 milligrams
Protein: 27 grams
Carbohydrates: 31 grams
https://diabeticgourmet.com/diabetic-recipe/irish-beef-pot-pie

Diabetic Dish of the Week – GRILLED SOUTHWESTERN STEAK AND COLORFUL SKILLET VEGETABLES

March 26, 2024 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
Tags: Cooking, Diabetes, Diabetic Dish of the Week, Diabetic Gourmet Magazine, Food, GRILLED SOUTHWESTERN STEAK AND COLORFUL SKILLET VEGETABLES, Grilling, recipes, Spices, Top Round Steak, Vegetables

This week’s Diabetic Dish of the Week is a GRILLED SOUTHWESTERN STEAK AND COLORFUL SKILLET VEGETABLES. Oh I got a good one that I’m passing along to all of you this week, GRILLED SOUTHWESTERN STEAK AND COLORFUL SKILLET VEGETABLES. Delicious Steak along with Skillet Vegetables! There’s 277 calories and 6 net carbs per serving. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2024! https://diabeticgourmet.com/

GRILLED SOUTHWESTERN STEAK AND COLORFUL SKILLET VEGETABLES
This seasoned, grilled steak is a great source of lean protein, and the colorful vegetables round out the meal. It’s sure to be a hit during the grilling season, as well as during football season.

* Picking lean protein options can be easier than you think. You can still enjoy a beef burger and save calories by choosing lean or extra-lean ground beef.

* Other smart meat case picks include top sirloin steak or sirloin tip, bottom round steak or roast, eye of round steak or roast, or top round steak or roast.

* Also make sure to choose colorful vegetables and fruits to round out your meal, like in this recipe for Grilled Southwestern Steak and Colorful Vegetables.

Ingredients

1 beef , Top Round Steak cut 1 inch thick (about 1-1/2 pounds)

Marinade:
1/4 cup fresh lime juice
1/4 cup prepared mild salsa
1 tablespoon chopped garlic
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon coarse grind black pepper
Colorful Vegetables:
2 tablespoons olive oil
1 medium green or red bell pepper, cut into 1/4 inch strips
8 ounces button mushrooms, sliced 1/4- inch thick
2 cups sliced zucchini, 1/4-inch thick
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon coarse grind black pepper
1 cup finely chopped tomatoes
1/4 cup chopped green onions

Directions

1 – Combine marinade ingredients in small bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat.
2 – Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
3 – Remove steak from marinade; discard marinade.
4 – Place steak on grid over medium, ash-covered coals.
5 – Grill, covered, 12 to 14 minutes (over medium heat on preheated gas grill, 16 to 19 minutes) for medium rare (145F) doneness, turning once. Do not overcook.
6 – Meanwhile prepare Colorful Vegetables. Heat 2 tablespoons olive oil in large non-stick skillet over medium- high heat.
7 – Add bell pepper strips; cook and stir 1 to 2 minutes or until crisp-tender.
8 – Add mushrooms, zuchini, cumin, salt and black pepper; cook and stir 3 to 4 minutes or until crisp-tender.
9 – Add tomato and green onion; cook and stir 1 minute.
10 – Carve steak into thin slices; season with salt, as desired. Serve with Colorful Vegetables.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 277
Fat: 13 grams
Unsaturated Fat: 7 grams
Saturated Fat: 3 grams
Fiber: 2 grams
Sodium: 303 miligrams
Cholesterol: 77 miligrams
Protein: 33 grams
Carbohydrates: 8 grams
https://diabeticgourmet.com/diabetic-recipe/grilled-southwestern-steak-and-colorful-skillet-vegetables