Diabetic Dish of the Week | My Meals are on Wheels

Diabetic Dish of the Week – Buffalo Turkey Tacos

July 18, 2017 at 4:55 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
Tags: Avocado, Buffalo Turkey Tacos, Diabetes, Diabetic Dish of the Week, Diabetic Gourmet Magazine, JENNIE-O Lean Ground Turkey, Lettuce, Tacos, Wing sauce

This week’s Diabetic Dish of the Week is Buffalo Turkey Tacos. Made with JENNIE-O Lean Ground Turkey or you could substitute that by using Jennie – O Extra Lean Ground Turkey Breast. The Lean Ground Turkey Breast has fewer calories than the Ground Turkey. Along with the Turkey you’ll be using Wing Sauce and Blue Cheese Dressing to give that Buffalo heat taste! You can find this recipe at the Diabetic Gourmet Magazine website. At the site you’ll find a huge selection of Diabetic Friendly recipes and don’t forget to subscribe to the Diabetic Gourmet Magazine. Enjoy and Eat Healthy! http://diabeticgourmet.com/

Buffalo Turkey Tacos

Ingredients

1 (16-ounce) package JENNIE-O Lean Ground Turkey
1/3 cup hot pepper wing sauce
8 hard corn taco shells, heated as specified on package
1 cup shredded lettuce
2 tomatoes, diced
1 avocado, sliced
1/2 cup blue cheese dressing

Directions

1 – Cook turkey as specified on package. Always cook to well-done, 165F as measured by a meat thermometer.
2 – Add hot pepper sauce. Stir to combine.
3 – Fill tacos shells with lettuce, turkey mixture, tomatoes and avocado.
4 – Drizzle with blue cheese dressing.

Nutritional Information (Per Serving)
Calories: 220
Protein: 14g
Sodium: 260 mg
Cholesterol: 45 mg
Fat: 13g
Saturated Fat: 4g
Dietary Fiber: 3g
Sugars: 1g
Carbohydrates: 13g

http://diabeticgourmet.com/recipes/html/1341.shtml

Diabetic Dish of the Week – Fajita Turkey Burger

July 11, 2017 at 4:52 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, Fajita Turkey Burger, Food, Guacamole, Jennie - O Extra Lean Ground Turkey Breast, Monterey Jack Cheese, recipes, Spices

This week’s Diabetic Dish of the Week is a Fajita Turkey Burger. It’s made using the always delicious Jennie-O Extra Lean Ground Turkey Breast. When I make my Crock Pot 3 Bean Turkey Chili I always use this! The recipe is off the Diabetic Gourmet website, which also has an excellent magazine by the same name – Diabetic Gourmet Magazine. So be sure to check the site out for this recipe and the huge selection of Diabetic Friendly recipes they have. Enjoy and Eat Healthy! http://diabeticgourmet.com/

Fajita Turkey Burger

Ingredients

1/2 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon crushed red pepper flakes
1 teaspoon paprika
salt and freshly ground pepper, if desired
1 (16-ounce) package Jennie-O Extra Lean Ground Turkey Breast
1/4 cup salsa, drained
3/4 cup cilantro, divided
2 onions, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
Wholly Guacamole classic or spicy dip, if desired
Wholly Guacamole salsa, if desired
5 reduced-calorie hamburger buns, split
1/3 cup shredded reduced-fat Monterey Jack cheese

Directions

1 – In small bowl, combine cumin, garlic powder, chili powder, red pepper flakes, paprika and salt and pepper, if desired.
2 – Mix ground turkey, half of spice mixture, drained salsa, and 1/2 cup cilantro; form into 5 (1/2-inch thick) patties. Lightly spray patties with cooking spray. Place patties in skillet over medium-high heat. Cook 17 to 19 minutes, turning occasionally. Always cook to well done, 165F as measured by a meat thermometer.
3 – Meanwhile, coat large skillet with cooking spray. Cook onions, bell peppers and remaining spice mixture over medium-high heat 5 to 7 minutes, stirring occasionally. Stir in remaining 1/4 cup cilantro.
4 – To assemble burgers, spread guacamole and salsa, if desired, on buns. Place burgers, cheese and vegetable mixture on buns.
* Always cook to an internal temperature of 165F.

Nutritional Information (Per Serving)
Calories: 260
Protein: 29g
Sodium: 410 mg
Cholesterol: 60 mg
Fat: 7g
Saturated Fat: 3.5g
Dietary Fiber: 4g
Sugars: 5g
Carbohydrates: 23g
http://diabeticgourmet.com/recipes/html/1326.shtml

Diabetic Dish of the Week – French Toast Strata

July 4, 2017 at 5:47 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
Tags: Aples, Baking, Cinnamon Raisin Bread, Cooking, CooksRecipes, Diabetic Dish of the Week, Egg Substitute, Food, French Toast Strata, recipes, Splenda

This week’s Diabetic Dish of the Week is a French Toast Strata. It’s made with cinnamon raisin bread and Splenda replacing the Sugar. You can find this recipe on the CooksRecipes website. The Cooks site has a huge selection of recipes of all cuisines so check it out today. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

French Toast Strata

This delightful strata is made with cinnamon raisin bread and is perfect for a breakfast or brunch. Very easy to prepare the night before, then just bake in the morning.

Recipe Ingredients:

1/3 cup Splenda® Granular
1 cup egg substitute (or 4 large eggs)
2/3 cup skim milk
3/4 teaspoon maple flavor
8 slices cinnamon raisin bread
2 cups peeled apples, thinly sliced
1/4 cup low fat cream cheese
1 tablespoon Splenda® Granular
1/2 teaspoon ground cinnamon

Cooking Directions:

1 – Preheat oven to 350°F (175°C). Spray an 8x8x2-inch square cake pan with nonstick cooking spray. Set aside.
2 – Blend together, in a medium size mixing bowl, 1/3 cup Splenda® Granular, egg substitute, milk, and maple flavor.
3 – Tear Cinnamon Raisin Bread into 1 to 2-inch pieces. Toss bread and sliced apples into mixing bowl with other ingredients. Toss to just coat bread. Pour bread mixture into prepared pan.
4 – Cut cream cheese into 8 chunks and place on top of strata.
5 – Blend remaining 1 tablespoon Splenda® Granular and cinnamon together. Sprinkle over strata. Cover and refrigerate overnight.
6 – Bake in a preheated 350°F (175°C) oven for 40 to 50 minutes or until lightly browned and set. Serve immediately.
Makes 8 servings.

http://www.cooksrecipes.com/diabetic/french_toast_strata_recipe.html

Diabetic Dish of the Week – Cajun Spiced Corn

June 13, 2017 at 5:42 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
Tags: Baking, Cajun Spiced Corn, Cooking, Corn, Diabetic Dish of the Week, Food, Green Bell Peppers, Grilling, Onions, recipes, Tomatoes

This week’s Diabetic Dish of the Week is Cajun Spiced Corn. Delicious side for your next BBQ. Corn, Onions, Tomatoes, Green Bell Peppers, and Spices. Enjoy and Eat Healthy!

Cajun Spiced Corn
A great veggie side dish for any barbecue, spicy whole kernel corn is baked or grilled in a foil packet with onions, tomatoes, and green bell pepper.”

Ingredients
1 (10 ounce) package frozen whole kernel corn
1 small onion, chopped
1 cup chopped tomatoes
3/4 cup chopped green bell pepper
2 teaspoons Cajun seasoning
1 teaspoon roasted cumin
2 teaspoons dried cilantro
1 tablespoon Blue Bonnet Light Butter

Directions
1 – Preheat oven to 450 degrees F or grill to medium-high.
2 – Center vegetables on sheet of Reynolds Wrap(R) Aluminum Foil. Sprinkle with Cajun seasoning; stir to blend. Top with margarine.
3 – Bring up foil sides. Double fold top and ends to seal making one large foil packet, leaving room for heat circulation inside.
4 – Bake 20 to 25 minutes on a cookie sheet in oven.
5 – OR grill 12 to 14 minutes in covered grill.

Diabetic Dish of the Week – Fiesta Fish Tacos

May 23, 2017 at 5:38 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
Tags: Baking, Cooking, Diabetes, Diabetic Dish of the Week, Diabetic Gourmet Magazine, Fiesta Fish Tacos, Fish, Food, recipes, Tacos, Tilapia, Tortillas

This week’s Diabetic Dish of the Week is Fiesta Fish Tacos. It’s from the Diabetes Self Management website. The Diabetes Self Management is an excellent site. Not only does it have a good selection of Diabetic Friendly recipes you’ll also find tips on Managing Diabetes, Nutrition and Exercise, Diabetes Resources, and more! So be sure to check the site out soon. Enjoy and Eat Healthy! https://www.diabetesselfmanagement.com/

Fiesta Fish Tacos

Ingredients

Juice of 1/2 lime
2 cloves garlic, minced
1 tablespoon olive oil
1 pound tilapia fillets
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 tablespoon minced cilantro
1 cup cherry or grape tomatoes
4 (6-inch) whole-wheat tortillas
2 cups shredded lettuce
1 cup cubed mango
Black pepper, to taste
Directions

Mix lime juice, garlic, and olive oil in a glass bowl.

Add tilapia and marinate in refrigerator for one hour.

Place tilapia in a glass baking dish surrounded by green and red bell peppers, minced cilantro, and tomatoes.

Bake at 350°F for 10 minutes or until fish flakes easily.

Divide fish and veggies into four servings and place on each of the warmed tortillas.

Top with lettuce, cubed mango, and a sprinkling of black pepper.

Yield: 4 servings. Serving size: 1/4 of recipe.

Nutrition Facts Per Serving:
Calories: 260, Carbohydrates: 27 g, Protein: 26 g, Fat: 6 g, Saturated Fat: 1.4 g, Cholesterol: 50 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/fiesta-fish-tacos/

Diabetic Dish of the Week – Miniature Apple Muffins

May 2, 2017 at 5:36 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | 2 Comments
Tags: Apple Juice, Baking, Cooking, dessert, Diabetic Dish of the Week, Food, Miniature Apple Muffins, Raisins, recipes, Spices, Splenda

This week’s Diabetic Dish of the Week is Miniature Apple Muffins. It’s from the Diabetic Gourmet Magazine website. The Dish has 100 calories and 11 carbs per serving. So check out the site for delicious and diabetic friendly recipes along with tips and Diabetic News. Enjoy and Eat Healthy! http://diabeticgourmet.com/

Miniature Apple Muffins

With the right amount of spice and a sprinkling of raisins, these bite-size muffins have the flavor of an old-fashioned apple cake.

Ingredients

3/4 cup Splenda No Calorie Sweetener, Granulated
1 cup butter, softened
2 teaspoons molasses
2 large eggs
1/3 cup apple juice concentrate, thawed
2 teaspoons grated fresh lemon peel
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1 cup peeled, shredded fresh apple
2/3 cup old-fashioned oats
1/2 cup raisins
Directions

Preheat oven to 400 degrees F. Lightly spray miniature muffin pans with vegetable cooking spray; set aside.
Beat Splenda Granulated Sweetener, butter, and molasses at medium speed of an electric mixer 1 minute or until blended. Add eggs, one at a time, beating until blended after each addition; add apple juice concentrate and lemon peel, beating until blended.
Combine flour, cinnamon, nutmeg, soda, and salt; add to Splenda Granulated Sweetener mixture, beating on low speed just until blended. Stir in apple, oats, and raisins.
Spoon batter into prepared pans; filling three-fourths full. Bake until edges are lightly browned, 12 minutes. Remove to wire racks to cool.
Nutritional Information (Per Serving)
Calories: 100
Protein: 2g
Sodium: 125 mg
Cholesterol: 25 mg
Fat: 6g
Saturated Fat: 3.5g
Dietary Fiber: 1g
Sugars: 4g
Carbohydrates: 11g
http://diabeticgourmet.com/recipes/html/1120.shtml

Diabetic dish of the Week – Beef Tenderloin with Balsamic-Coffee Sauce

April 25, 2017 at 5:18 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
Tags: Beef Tenderloin, Beef Tenderloin with Balsamic-Coffee Sauce, Coffee, Cooking, Diabetes, Diabetic Dish of the Week, Diabetic Gourmet Magazine, Food, recipes

This week’s Diabetic dish of the Week is – Beef Tenderloin with Balsamic-Coffee Sauce. Beef Tenderloin with a Balsamic-Coffee Sauce. The dish is only 170 calories and 14 net carbs! You can find this recipe at the Diabetic Gourmet Magazine website. The site is loaded with Diabetic Friendly recipes and Diabetic Tips and News. Check it out today! http://diabeticgourmet.com/

Beef Tenderloin with Balsamic-Coffee Sauce

This full flavored entree is guaranteed to satisfy your appetite!
Yield: 4 servings
Ingredients

3/4 tsp coarsely ground black pepper (4 mL)
1/2 tsp garlic powder (2 mL)
1/2 tsp onion powder (2 mL)
1/2 tsp salt (2 mL)
4 beef tenderloin steaks (5 oz/140 g each), about 1-inch ( 2.5 cm) thick
2 Tbsp canola oil (30 mL)
4 large shallots, peeled and finely chopped
6 oz/170 g sliced portabella mushrooms
3/4 cup strong coffee (175 mL)
1/4 cup balsamic vinegar (60 mL)
Directions

1 – Preheat oven to 200F (400C).
2 – In small bowl, combine black pepper, garlic powder, onion powder and 1/4 tsp (1 mL) salt. Sprinkle both sides of steaks with spice mixture, pressing down with fingertips to adhere. Set aside. Let stand for 15 minutes.
3 – Heat 1 Tbsp (15 mL) canola oil in large, nonstick skillet over medium-high heat. Cook steaks 4 minutes, turn and cook 2-4 minutes longer or until desired doneness. Place steaks on separate plate and place in oven to keep warm.
4 – Heat remaining 1 Tbsp canola oil to pan residue in skillet, cook shallots 15 seconds, stirring constantly. Add mushrooms and cook 3 minutes or until tender, stirring frequently, using two utensils as you would with stir-fry. Spoon equal amounts over beef and return to oven to keep warm.
5 – To skillet, add coffee, vinegar and remaining 1/4 tsp (1 mL) salt. Bring to a boil over medium-high heat, continue to boil 4 or so minutes or until reduced to 1/4 cup (60 mL). Spoon over all and top with additional coarsely ground black pepper, if desired.
6 – Serving size: 3.5 oz/105 g beef, 1/3 cup (75 mL) mushroom mixture and 1 Tbsp (60 mL) sauce.
Nutritional Information (Per Serving)
Calories: 170
Protein: 10g
Sodium: 320 mg
Cholesterol: 20 mg
Fat: 8g
Saturated Fat: 1g
Dietary Fiber: 1g
Carbohydrates: 15g
http://diabeticgourmet.com/recipes/html/1135.shtml

Diabetic Dish of the Week – Wild Rice and Turkey Salad

April 11, 2017 at 5:05 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | 2 Comments
Tags: Apples, Cooking, Diabetes, Diabetic Dish of the Week, Diabetic Gourmet Magazine, Food, Pecans, Raisins, recipes, Spices, Wild Rice and Turkey Salad

This week’s Diabetic Dish of the Week is – Wild Rice and Turkey Salad. I’ll take Turkey and Rice any time or anyway! Add Green Onions, Raisins, Apples, Pecans, and Spices and you have the dish. It’s from the Diabetic Gourmet Magazine website which has a large selection of Diabetic Friendly recipes. Enjoy and Eat Healthy! http://diabeticgourmet.com/

Wild Rice and Turkey Salad

Ingredients

1/2 cup wild rice
1/4 cup green onions, chopped
1-1/2 cup water
1/4 cup olive oil
2 cups turkey, cooked and chopped
2 tablespoons red or white wine vinegar
1 cup celery,chopped
1/4 teaspoon black pepper
1/2 cup sweet red pepper, chopped
1/4 teaspoon ground nutmeg
2 tablespoons fresh parsley leaves, chopped
1/3 cup raisins
1 apple, chopped
Chopped pecans, for garnish
Directions

1 – Cook the rice in the water until tender, about 50 minutes.
2 – Cut the turkey into bite-size pieces.
3 – Combine all the ingredients in a bowl and toss.
4 – Cover and chill until ready to serve.
5 – Sprinkle on the pecans just before serving.
Nutritional Information (Per Serving)
Calories: 422
Protein: 24g
Fat: 18g
Carbohydrates: 26g
http://diabeticgourmet.com/recipes/html/42.shtml

Diabetic Dish of the Week – Mexican Turkey Frittata

April 4, 2017 at 4:58 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Jennie-O Turkey Products | Leave a comment
Tags: Baking, Cheese, Cooking, Diabetes, Diabetic Dish of the Week, Food, Frittatas, Jennie - O Extra Lean Ground Turkey Breast, Mexican Turkey Frittata, recipes, Spices, Switch

This week’s Diabetic Dish of the Week is a Mexican Turkey Frittata. Its only 170 calories and 4 carbs per serving! You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O website. Enjoy and Make the Switch! https://www.jennieo.com/

Mexican Turkey Frittata

This flavorful egg and turkey frittata recipe will wake up your taste buds.
Makes 9 servings

Ingredients

1 (16-ounce) package JENNIE-O Extra Lean Ground Turkey Breast
1/4 teaspoon cumin
1 tablespoon vegetable oil
1 green bell pepper, chopped
2 cups sliced small mushrooms
1 tablespoon chipotle peppers in adobo sauce, finely chopped
3 cups egg substitute or 12 eggs
1/2 cup milk
1/4 cup chopped fresh cilantro
1 cup shredded low-fat Mexican blend cheese
1/3 cup sliced green onions

DIRECTIONS

1) Heat oven to 350°F. Mist 8 x 8-inch baking dish with cooking spray. Cook ground turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Sprinkle with cumin; stir to mix.
2) In large skillet over medium-high heat, add oil, green pepper, mushrooms and chipotle peppers. Cook 5 minutes, stirring occasionally, until mushrooms are cooked.
3) In large bowl, whisk eggs, milk and cilantro until well mixed. Stir in turkey, cheese, mushroom mixture and green onions. Spoon mixture into baking dish. Bake 30 to 40 minutes or until set.
* Always cook to an internal temperature of 165F

Nutritional Information (Per Serving)
Calories: 170
Protein: 24g
Sodium: 300 mg
Cholesterol: 40 mg
Fat: 6g
Saturated Fat: 3g
Dietary Fiber: 0g
Sugars: 3g
Carbohydrates: 4g
https://www.jennieo.com/recipes/971-mexican-turkey-frittata

Diabetic Dish of the Week – Grilled Chicken with Cherry Apple Chutney

March 28, 2017 at 5:36 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
Tags: Apples, Cherries, Chicken, Chutney, Cooking, Diabetic Dish of the Week, Food, Grilled Chicken with Cherry Apple Chutney, Grilling, recipes, Spices, Splenda

This week’s Diabetic Dish of the Week is Grilled Chicken with Cherry Apple Chutney. Delicious Grilled Chicken and served with tangy chutney made from cherries and tart apples. Splenda Sugar Blend and Splenda Brown Sugar Blend replaces the Sugar in the recipe. You can find this version of the recipe at the CooksRecipes website. The Cooks site has a large selection of recipes for all tastes and cuisines. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

Grilled Chicken with Cherry Apple Chutney

Brining is the secret to marvelously tender and delicious chicken pieces. Grill them up and serve with a sweet and tangy chutney made from cherries and tart apples.

Recipe Ingredients:

Chicken:
1/4 cup Splenda® Sugar Blend
1/2 cup kosher salt
1 cup hot tap water
3 cups cold water
1 pound boneless, skinless chicken breasts
1 pound boneless, skinless chicken thighs
1/2 teaspoon ground black pepper
1 tablespoon canola oil

Cherry Apple Chutney:
1 cup pitted tart cherries (thawed, if frozen)
1/2 Granny Smith apple, unpeeled, cored, and chopped
1/2 cup finely chopped red onions
1/4 cup Splenda® Brown Sugar Blend
1/4 cup dried cherries
1 tablespoon brewed strong coffee
1 tablespoon red wine vinegar
1 grated peel of 1/2 lemon
1/3 teaspoon ground cayenne pepper
1 1/2 tablespoons apple juice concentrate
1 tablespoon chopped fresh mint

Cooking Directions:

1 – For Chicken: Combine Splenda® Sugar Blend, salt, and hot water in 1-gallon zipper-lock plastic bag and shake to dissolve Splenda® Sugar Blend and salt. Add cold water and chicken. Press air out of bag, seal, and refrigerate 1 1/2 to 2 hours.
2 – For Cherry Apple Chutney: In medium steel saucepan, combine tart cherries, apples, onions, Splenda® Brown Sugar Blend, dried cherries, coffee, vinegar, lemon peel, and cayenne. Bring to a simmer over medium heat. Reduce heat to low and simmer gently 15 to 20 minutes, or until apples are soft and most of liquid evaporates. Remove from heat and stir in juice concentrate and mint. Set aside.
3 – Remove chicken from brine and discard brine. Refrigerate chicken until ready to serve (up to 1 day). Pat chicken dry with paper towels and sprinkle all over with pepper. Let rest at room temperature 20 minutes.
4 – Heat grill to medium-high. Brush grill grate and coat with oil.
5 – Put chicken on grill, cover, and cook 5 to 7 minutes per side, or until chicken is no longer pink and juices run clear (about 170°F / 80°C on an instant-read thermometer). Brush with oil during last 5 minutes. Serve with chutney.
Makes 8 servings.