Diabetic Dish of the Week | My Meals are on Wheels

Diabetic Dish of the Week – BEEF RIBEYE AND ROOT VEGETABLES

February 12, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
Tags: Baking, Beef Rib Roast, BEEF RIBEYE AND ROOT VEGETABLES, Cooking, Diabetes, Diabetic Dish of the Week, Diabetic Gourmet Magazine, Food, Herbs, Onions, Potatoes, recipes, Spices

This week’s Diabetic Dish of the Week is – BEEF RIBEYE AND ROOT VEGETABLES. Beef Ribeye Roast served with Baking Potatoes, Sweet Potatoes, and Onions. The Dish is 406 calories and 24 net carbs per serving! It’s from another one of my favorite sites, the Diabetic Gourmet Magazine website. The Diabetic Gourmet site has a huge selection of Diabetic Friendly Recipes so check it out today! Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

BEEF RIBEYE AND ROOT VEGETABLES

Ingredients

1 beef ribeye roast, small end, (about 4 to 6 pounds)
2 tablespoons vegetable oil
3 to 4 medium baking potatoes, cut into quarters (about 4-1/2 cups)
2 large sweet potatoes, cut in half, then cut into quarters (about 4-1/2 cups)
4 to 5 small onions, cut in half (about 3 cups)

Seasoning:
3 tablespoons minced fresh rosemary or 1 tablespoon dried rosemary
6 cloves garlic, minced
1-1/2 teaspoons salt
1-1/2 teaspoons dry mustard
1-1/2 teaspoons cracked black pepper

Directions

1 – Heat oven to 350F. Combine seasoning ingredients; press 3 tablespoons mixture evenly onto all surfaces of beef roast. Combine remaining seasoning mixture with oil in large bowl; set aside.
2 – Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 350F oven 1-3/4 to 2 hours for medium rare; 2 to 2-1/2 hours for medium doneness.
3 – Meanwhile add vegetables to seasoning mixture in bowl; toss to coat. Transfer vegetables to metal baking pan. Place in oven with beef roast and roast 1-1/2 to 2 hours or until vegetables are tender, stirring once.
4 – Remove roast when meat thermometer registers 135F for medium rare; 150F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10F to reach 145F for medium rare; 160F for medium.)
5 – Carve roast into slices. Serve with vegetables.

Recipe Yield: Makes 8 to 10 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 403
Fat: 14 grams
Saturated Fat: 4 grams
Fiber: 3.7 grams
Sodium: 54 milligrams
Cholesterol: 91 milligrams
Protein: 41 grams
Carbohydrates: 28 grams
https://diabeticgourmet.com/diabetic-recipes/beef-ribeye-and-root-vegetables

Diabetic Dish of the Week – Blackened Shrimp with Tomatoes and Red Onion

February 5, 2019 at 6:03 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
Tags: Blackened Shrimp with Tomatoes and Red Onion, Cooking, Diabetes, Diabetes Self Management, Diabetic Dish of the Week, Food, recipes, Red onion, Shrimp, Tomatoes

This week’s Diabetic Dish of the Week is – Blackened Shrimp with Tomatoes and Red Onion. Blackened Shrimp is so delicious and these are served with Tomatoes and Red Onions! The dish is only 112 calories and 4 net carbs per serving! It’s from one of my favorite sites and Magazines, the Diabetes Self Management website. At the site you’ll find a a huge selection of Diabetic Friendly Recipes, Diabetes Management Tips, Diabetic News, and more! Check it out today. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Blackened Shrimp with Tomatoes and Red Onion
Ingredients
1 1/2 teaspoons paprika
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 pound (about 24) small raw shrimp, peeled (with tails on)
1 tablespoon canola oil
1/2 cup sliced red onion, separated into rings
1 1/2 cups halved grape tomatoes
Lime wedges (optional)

Directions
1 – Combine paprika, Italian seasoning, garlic powder, and pepper in small bowl; add to resealable food storage bag. Add shrimp, seal bag and shake to coat.

2 – Coat large skillet with nonstick cooking spray; heat over medium-high heat. Heat oil then add shrimp and cook, turning occasionally, 4 minutes or until shrimp are pink and opaque. Add onion and tomatoes; cook, mixing occasionally, 1 minute or until tomatoes are hot and onion is slightly wilted. Serve with lime wedges, if desired.

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

Nutrition Facts Per Serving:
Calories: 112 calories, Carbohydrates: 5 g, Protein: 13 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 86 mg, Sodium: 88 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/snacks-appetizers/blackened-shrimp-tomatoes-red-onion/

Diabetic Dish of the Week -Hash Brown Casserole with Bacon

January 29, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
Tags: bacon, Baking, Chicken soup, Cooking, Diabetes, Diabetes Self Management, Diabetic Dish of the Week, Food, Green Onions, Hash Brown Casserole with Bacon, Hash Browns, recipes, Shredded Sharp Cheddar Cheese, Sour cream

This week’s Diabetic Dish of the Week is -Hash Brown Casserole with Bacon. Made using Frozen Hash Brown Potatoes, Fat Free Sour Cream, Chicken Soup, Shredded Sharp Cheddar Cheese, Green Onions, Bacon, and Spices. It’s off the Diabetes Self Management website. At the Diabetes Self Management site they have a fantastic choice of Diabetic Friendly Recipes, Diabetes Management Tips, Diabetic News, and more! So check it out today. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Hash Brown Casserole with Bacon
Ingredients
1 package (32 ounces) frozen Southern-style hash brown potatoes, thawed
1 container (16 ounces) fat-free sour cream
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
1 1/2 cups (6 ounces) shredded sharp Cheddar cheese
3/4 cup thinly sliced green onions
4 slices bacon, crisp-cooked and crumbled
2 teaspoons hot pepper sauce
1/4 teaspoon garlic salt

Directions
1 – Preheat oven to 350°F. Spray 13×9-inch baking pan with nonstick cooking spray.

2 – Combine potatoes, sour cream, soup, cheese, green onions, bacon, hot pepper sauce, and garlic salt in large bowl. Spoon evenly into prepared dish.

3 – Bake 55 to 60 minutes or until potatoes are tender and cooked through. Stir before serving.

Yield: 12 servings. Serving size: about 3/4 cup per serving.
https://www.diabetesselfmanagement.com/recipes/breakfast/hash-brown-casserole-with-bacon/

Diabetic Dish of the Week – Maple and Sage Pork Chops

January 22, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
Tags: Cooking, Diabetes Self Management, Diabetic Dish of the Week, Food, Maple and Sage Pork Chops, Maple Syrup, pork chops, recipes, Sage

This week’s Diabetic Dish of the Week is – Maple and Sage Pork Chops. Boneless Pork Chops, Fresh Sage, and Maple Syrup make up this week’s recipe. The Chop is 203 calories and 2 carbs per serving. You can find this recipe from the Diabetes Self Management website along with the huge selection of Diabetic Friendly Recipes, Diabetes Management Tips, and Diabetes News. So Check it out today. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Maple and Sage Pork Chops
Ingredients
2 tablespoons finely chopped fresh sage, plus additional for garnish
2 teaspoons olive oil
1/2 teaspoon salt
4 boneless pork chops (about 4 ounces each)
2 teaspoons maple syrup

Directions
1 – Combine 2 tablespoons sage, oil, and salt in small bowl. Rub mixture evenly over pork chops. Place on rimmed baking sheet.

2 – Broil pork chops 4 minutes. Turn over; brush evenly with syrup. Broil 4 minutes or until pork chops are browned and barely pink in center. Garnish with additional sage.

3 – Serving Suggestion: This delicious dish is perfect for a cold day. Serve it with fresh roasted vegetables to combine the unique flavors of fall with the delightful flavor of the tender pork.

Yield: 4 servings.

Nutrition Facts Per Serving:
Calories: 203 calories, Carbohydrates: 2 g, Protein: 25 g, Fat: 10 g, Saturated Fat: 3 g, Cholesterol: 62 mg, Sodium: 342 mg, Fiber: 0 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/maple-sage-pork-chops/

Diabetic Dish of the Week – PARMESAN-CRUSTED HALIBUT WITH SPICY BRUSSELS SPROUTS

January 8, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
Tags: Baking, Brussels sprouts, Cooking, Corn Flakes, Diabetic Dish of the Week, Diabetic Gourmet Magazine, Food, Halibut, PARMESAN-CRUSTED HALIBUT WITH SPICY BRUSSELS SPROUTS, recipes, Spices

This week’s Diabetic Dish of the Week is, PARMESAN-CRUSTED HALIBUT WITH SPICY BRUSSELS SPROUTS. A Corn Flake Crusted Halibut along with Seasoned Brussels Sprouts, Dinner is served! Only 310 calories and 21 net carbs per serving. The recipe comes from one of my recipe sites, Diabetic Gourmet Magazine website. The Diabetic Gourmet site has a huge selection of Diabetic Friendly Recipes along with Diabetes tips. So check it out today. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

PARMESAN-CRUSTED HALIBUT WITH SPICY BRUSSELS SPROUTS

Ingredients

Halibut:

canola oil cooking spray
1/4 cup all-purpose gluten-free flour
2 egg whites
1 Tbsp fat-free milk
1 1/2 cup corn flakes, lightly crushed
1/4 fresh parsley, rinsed and chopped
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
4 Pacific/Alaskan halibut fillets (4 oz/125 g each), rinsed and pat dry
1/4 cup grated Parmesan cheese
1 lemon, cut into wedges
Brussels Sprouts:

2 packages (10 oz/300g) Brussels sprouts, rinsed and sliced in half
1 Tbsp canola oil
1/8 tsp red pepper flakes
1/4 tsp garlic powder
1/8 tsp salt
1 tsp Parmesan cheese
Directions

1 – Preheat oven to 425F (220C) and place oven rack in upper third of oven.
2 – Coat baking sheet with canola oil cooking spray and set aside.
3 – In shallow bowl, place flour. In another shallow bowl, combine egg whites and milk. In third shallow bowl, combine corn flakes and parsley. Sprinkle halibut with pinch of salt, pepper and garlic powder. Lightly dust each fish fillet with flour, dip in egg mixture, then coat with corn flake-parsley mixture. Place on baking sheet. Sprinkle each fillet with 1 Tbsp Parmesan cheese and bake for 15 to 17 minutes until fish is opaque and flakes when pulled apart with fork. Set aside and keep warm.
4 – In large bowl, toss Brussels sprouts with 1 Tbsp canola oil, red pepper flakes, garlic powder, salt and Parmesan cheese. Transfer to baking sheet that has been coated with canola oil cooking spray and roast for 10 minutes until tender, turning every 2-3 minutes.
5 – Serve alongside halibut with fresh lemon wedge.

Recipe Yield: 4 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 310
Fat: 9 grams
Saturated Fat: 2 grams
Fiber: 4 grams
Sodium: 540 milligrams
Cholesterol: 40 milligrams
Protein: 33 grams
Carbohydrates: 25 grams
https://diabeticgourmet.com/diabetic-recipe/parmesan-crusted-halibut-with-spicy-brussels-sprouts

Diabetic Dish of the Week – PORK TENDERLOIN FAJITAS

January 1, 2019 at 6:02 AM | Posted in diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
Tags: Baking, Cooking, Diabetes, Diabetic Gourmet Magazine, Food, Pork Tenderloin, PORK TENDERLOIN FAJITAS, recipes, Salsa, Tortillas

This week’s Diabetic Dish of the Week is – PORK TENDERLOIN FAJITAS. I love Pork Tenderloins and here’s a perfect recipe for the Tenderloin. The recipe comes from the Diabetic Gourmet Magazine website where you’ll find a huge selection of Diabetic Friendly Recipes like this week’s recipe of PORK TENDERLOIN FAJITAS. So Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

PORK TENDERLOIN FAJITAS

Ingredients

4 pork tenderloins, (about 3 1/2 to 4 1/2 pounds total)
12 ounces fajita marinade, (1 1/2 cups)

Directions

1 – Place tenderloins in large self-sealing bag; pour marinade over. Seal bag and refrigerate for 2 to 24 hours.
2 – Heat oven to 450 degrees F. Remove tenderloins from marinade (discard remaining marinade), pat dry and place in shallow roasting pan. Roast tenderloins for 20-25 minutes, until internal temperature (measured with a meat thermometer) is 160 degrees F. Remove from oven, slice enough to serve. (One tenderloin serves 3 to 4.)
Wrap and refrigerate leftovers up to three days.

NOTES:
Have warm flour tortillas, sauteed onions and bell peppers and salsa available for your table.
Recipe Yield: Yield: 12 to 16 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 131
Fat: 3 grams
Saturated Fat: 1 grams
Sodium: 500 milligrams
Cholesterol: 75 milligrams
Protein: 24 grams
Carbohydrates: 1 grams
https://diabeticgourmet.com/diabetic-recipes/pork-tenderloin-fajitas

Diabetic Dish of the Week – Banana Cream Angel Bites

December 25, 2018 at 6:02 AM | Posted in CooksRecipes, dessert, diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
Tags: Baking, Banana Cream Angel Bites, Bananas, Cooking, CooksRecipes, dessert, Diabetic Dish of the Week, Egg Substitute, Food, recipes, Splenda Sweetner

This week’s Diabetic Dish of the Week is – Banana Cream Angel Bites. Here’s a perfect Diabetic Friendly Dessert for the Holidays, Banana Cream Angel Bites. Splenda Sweetner replaces the Sugar in the recipe. There’s 90 calories and 12 net carbs per serving, which is 3 Angel Bites. The recipe is from the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, or cuisines. Check it out today! Merry Christmas and Eat Healthy! https://www.cooksrecipes.com/index.html

Banana Cream Angel Bites
A uniquely satisfying, diabetic-friendly and indulgent guilt-free dessert.

Recipe Ingredients:
Angel Bites:
5 large egg whites
1/3 cup Splenda® Granulated No Calorie Sweetener
1 1/2 teaspoons vanilla extract
1 pinch salt

Banana Cream Filling:
1/2 cup egg substitute
1 cup LACTAID® Fat Free Milk
1 teaspoon vanilla extract
2 tablespoons light butter
1 tablespoon cornstarch
1/4 cup Splenda® Granulated No Calorie Sweetener
1 teaspoon banana flavor
2 bananas, sliced
2 tablespoons semisweet chocolate chips

Cooking Directions:
1 – Preheat oven to 350°F (175°C). Lightly oil a 13×11 inch-baking sheet. Set aside.
2 – Make Angel Bites: Place egg whites in a medium mixing bowl. Whip on high speed using an electric beater or wire whisk until frothy.
3 – Add Splenda® Granulated Sweetener, vanilla and salt. Mix on high speed until medium-stiff peaks form (approximately 20 to 30 seconds).
4 – Spoon rounded tablespoons of egg white mixture onto prepared baking sheet. Bake in preheated 350°F (175°C) oven 10 to 15 minutes or until golden brown. Remove from pan. Cool.
5 – Make Filling: Place egg substitute, LACTAID® Fat Free Milk, vanilla and light butter in a small saucepan. Blend Splenda® Granulated Sweetener and cornstarch together and add to ingredients in the saucepan. Stir well. Cook over medium heat, stirring constantly, until the mixture begins to thicken and bubble (approximately 3 to 4 minutes).
6 – Remove filling from heat and add banana flavor. Stir until well mixed. For an extra creamy filling, pour into the bowl of a food processor or blender. Cover and process until very creamy (approximately 10 seconds). Pour filling into a bowl and refrigerate at least 20 minutes or until ready to serve.
7 – Assemble Angel Bites. Just before serving, sandwich Angel Bites with filling. Place three Angel Bites on a plate with the bottoms facing up. Top each with sliced banana and a spoonful of filling. Stack another Angel Bite on top. Repeat for each serving.
8 – Garnish with a dollop of whipped cream and chocolate shavings.
Makes 5 servings. Serving Size: 3 prepared angel bites.

Tip: If egg whites start to separate, whisk them back together using a wire whisk.

Diabetic Dish of the Week -SUGAR-FREE SUGAR COOKIES

December 18, 2018 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
Tags: applesauce, Baking, Cookies, Cooking, dessert, Diabetes, Diabetic Dish of the Week, Diabetic Gourmet Magazine, Equal Sweetner, Food, recipes, SUGAR-FREE SUGAR COOKIES

This week’s Diabetic Dish of the Week is -SUGAR-FREE SUGAR COOKIES. Made for those with Diabetes its SUGAR-FREE SUGAR COOKIES. Made using Equal Sweetener instead of Sugar. The Cookies are only 64 calories and 9 carbs per serving. Now everyone can enjoy Sugar Cookies, even those with Diabetes! The recipe is from the Diabetic Gourmet Magazine website which has a huge selection of Diabetic Friendly Recipes. Enjoy the Holidays! https://diabeticgourmet.com/

SUGAR-FREE SUGAR COOKIES
Sugar cookies are one of the most popular holiday cookies to bake. Parents and kids can team up for a fun baking session – kids love using cookie cutouts! This is a sugar-free sugar cookie recipe that is lower in carbs because it uses Equal instead of table sugar. Use it for Christmas cutout cookies, Halloween cookies and anytime you need to make cutout cookies.

Recipe Yield: 24 servings

Ingredients

1/3 cup unsweetened applesauce
1/4 cup butter, softened
1/4 cup whipped cream cheese
27 packets Equal sweetener*
1/4 cup egg whites
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Cooking spray
Red and green sugar free gelatin
*Substitute 1 cup plus 2 tablespoons Equal Spoonful for the packets.

Directions

1 – Beat applesauce, butter and cream cheese in a mixing bowl with an electric mixer on medium speed until well blended.
2 – Mix in Equal, egg whites and extracts until combined.
3 – Gradually mix in combined dry ingredients until blended.
4 – Wrap dough in plastic wrap and refrigerate 1 to 2 hours.
5 – Preheat oven to 350F.
6 – Spray baking sheets with cooking spray; set aside.
7 – Roll out dough on very lightly floured surface to 1/4th inch thickness.
8 – Cut with your favorite holiday cookies cutters. Place on prepared baking sheets.
9 – Sprinkle lightly with gelatin.
10 – Bake 8 to 9 minutes.
11 – Cool on pans 2 minutes.
12 – Remove from pans and cool completely on wire racks.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 64
Fat: 3 grams
Sodium: 74 milligrams
Cholesterol: 7 milligrams
Protein: 1 grams
Carbohydrates: 9 grams
https://diabeticgourmet.com/diabetic-recipe/sugar-free-sugar-cookies-cutouts

Diabetic Dish of the Week – BEEF TENDERLOIN ROAST WITH GARLIC-ROASTED VEGETABLES

December 11, 2018 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
Tags: Baking, BEEF TENDERLOIN ROAST WITH GARLIC-ROASTED VEGETABLES, Cooking, Diabetes, Diabetic Dish of the Week, Diabetic Gourmet Magazine, Food, Garlic, Italian Seasoning, recipes, Vegetables

This week’s Diabetic Dish of the Week is – BEEF TENDERLOIN ROAST WITH GARLIC-ROASTED VEGETABLES. I’ve got a good one to pass along to everyone this week, BEEF TENDERLOIN ROAST WITH GARLIC-ROASTED VEGETABLES. A delicious Beef Tenderloin Roast rubbed with Garlic and Italian Seasoning. Served with Roasted Vegetables of Fingerling Potatoes, Onions, Plum Tomatoes, and Zucchini. A perfect dish for Christmas Dinner or for that first meal of 2019! The recipe is from the Diabetic Gourmet Magazine website. The Diabetic Gourmet site has a huge selection of Diabetic Friendly Recipes, Diabetic News, and Diabetes Tips. So Enjoy and Eat Healthy through the Holiday Season! https://diabeticgourmet.com/

BEEF TENDERLOIN ROAST WITH GARLIC-ROASTED VEGETABLES

Ingredients

1 beef Tenderloin Roast (4 to 5 pounds)
1 large head garlic
2 tablespoons plus 1 teaspoon olive oil
2-1/4 pounds potatoes (such as fingerling, russet or red potatoes), quartered if large
4 small onions, halved
6 small plum tomatoes, halved
2 medium zucchini, sliced
2 teaspoons dried Italian seasoning, divided
1 teaspoon cracked black pepper, divided
1/4 cup plus 2 tablespoons grated Parmesan cheese, divided

Directions

1 – Preheat oven to 425F.
2 – Cut about 1/4 inch off top of garlic head, exposing cloves. Remove outer papery skin, leaving head intact.
3 – Place in center of 12-inch square heavy-duty aluminum foil; drizzle with 1 teaspoon oil. Bring two opposite sides of foil over garlic; seal with double fold. Fold in open ends to seal.
4 – Combine remaining vegetables, remaining 2 tablespoons oil, 1 teaspoon Italian seasoning and 1/2 teaspoon black pepper in large bowl; toss to coat.
5 – Combine remaining teaspoon Italian seasoning and 1/2 teaspoon pepper; press evenly onto all surfaces of beef roast.
6 – 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.
7 – Place garlic, potatoes and onions on rimmed baking sheet.
8 – Roast tenderloin in 425F oven 45 to 55 minutes for medium rare; 55 to 65 minutes for medium doneness.
9 – Roast garlic, potatoes and onions 30 minutes.
10 – Add tomatoes and zucchini to pan; continue to roast 15 minutes or until vegetables are tender.
11 – Remove roast when meat thermometer registers 135F for medium rare; 145F for medium. Tent with foil. Let stand 20 minutes. (Temperature will continue to rise about 10-15F to reach 145F for medium rare; 160F for medium.)
12 – Squeeze garlic pulp over vegetables; stir to combine. Sprinkle with 1/4 cup cheese, as desired.
13 – Carve roast; sprinkle with remaining 2 tablespoons cheese. Serve with vegetables.
NOTES:
Beef Tenderloin is the most tender cut of beef available. It is lean and boneless and is sold as a whole roast or a smaller center-cut roast. This roast also meets government guidelines for lean.

Recipe Yield: Makes 20 servings.
https://diabeticgourmet.com/diabetic-recipes/beef-tenderloin-roast-with-garlic-roasted-vegetables

It’s Chili, Chowder, or Stew Saturday – Sweet Potato Stew

December 8, 2018 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
Tags: bacon, Celery, Cooking, Diabetes, Diabetes Self Management, Food, Its Chili Soup and Stew Saturday, Onions, recipes, Stews, Sweet Potato Stew, Sweet Potatoes

For this week’s It’s Chili, Chowder, or Stew Saturday recipe its, Sweet Potato Stew. Sweet Potatoes along with Onions, Celery, and Bacon all combine to make this Stew Recipe! It’s from the Diabetes Self Management website. The Diabetes Self Management website has a huge selection of Diabetic Friendly recipes along with Diabetes Management tips, News, and more so check it out today! Enjoy and Eat Healthy in 2018! https://www.diabetesselfmanagement.com/

Sweet Potato Stew

Ingredients
1 cup chopped onion
1 cup chopped celery
1 cup grated peeled sweet potato
1 cup reduced-sodium vegetable broth or water
2 slices bacon, crisp-cooked and crumbled
1 cup fat-free half-and-half
Black pepper
1/4 cup minced fresh parsley

Directions
1 – Place onion, celery, sweet potato, broth, and bacon in slow cooker. Cover; cook on LOW 6 hours or until vegetables are tender.

2 – Increase heat to HIGH. Stir in half-and-half. Add water, if needed, to reach desired consistency. Cook, uncovered, 30 minutes on HIGH or until heated through.

3 – Season to taste with pepper. Stir in parsley.

Yield: 4 servings. Serving size: 1 1/2 cups stew.

Nutrition Facts Per Serving:
Calories: 112 calories, Carbohydrates: 18 g, Protein: 5 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 13 mg, Sodium: 280 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/sweet-potato-stew/