Diabetic Dish of the Week – Grilled Salmon Salad

February 23, 2021 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 Grilled Salmon Salad. To make this week’s recipe you’ll be needing Balsamic Vinaigrette Salad Dressing, Salmon Fillets, Black Pepper, Salt, Spring Mix Salad Greens, Cherry Tomatoes, and Fresh Basil. Love that Salmon! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Grilled Salmon Salad
Can’t get enough of barbecue season? You’ll love this quick and easy low-carb entrée, served fresh of the grill and full of Mediterranean flavor!

Ingredients
1/3 cup plus 2 tablespoons fat-free raspberry or balsamic vinaigrette salad dressing, divided
4 skinless salmon fillets (about 1/4 pound and 3/4 inch thick)
1/2 teaspoon black pepper
1/4 teaspoon salt
8 cups spring mix salad greens
2 cups cherry tomatoes, halved
1/4 cup fresh basil, chopped (optional)

Directions
Yield: 4 servings
Serving size: 1 salmon fillet with 1/4 of salad mixture

1. Prepare grill for direct cooking. Brush 2 tablespoons dressing over salmon fillets. Sprinkle with pepper and salt. Grill salmon on covered grill over medium-high heat 5 to 6 minutes, or until center is opaque.

2. Combine greens, tomatoes and remaining 1/3 cup dressing in large bowl; toss gently. Transfer to 4 plates. Top with salmon; sprinkle with basil, if desired.

Note: To broil the salmon, preheat broiler. Place salmon on an oiled broiler pan. Broil 4 inches from heat 6 to 7 minutes or just until the salmon begins to flake when tested with a fork.

Nutrition Information:
Calories: 264 calories, Carbohydrates: 12 g, Protein: 24 g, Fat: 12 g, Saturated Fat: 2 g, Cholesterol: 66 mg, Sodium: 493 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/grilled-salmon-salad/

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Diabetic Dish of the Week – Microwave Beef Casserole Stew

February 16, 2021 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 Microwave Beef Casserole Stew. To make this week’s Dish you’ll be needing Ground Beef Stew Meat, Baby Red Potatoes, Mushrooms, Baby Carrots, Salt, Black Pepper, Dried Thyme, Flour, and Fat-Free Reduced-Sodium Beef Broth. The Stew is 133 calories and 7 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Microwave Beef Casserole Stew
Running short on time and looking for a quick and easy meal for dinner? This casserole can be prepared in a little over 30 minutes and doesn’t even require the oven!

Ingredients
Vegetable cooking spray
1 pound beef stew meat, cut into bite size pieces*
1 1/2 cups baby red or Yukon Gold potatoes, quartered (about 6)
1 package (8 ounces) sliced fresh mushrooms
1 cup baby carrots
1/4 to 1/2 teaspoon salt (optional)
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1 tablespoon flour
1 can (14 1/2 ounces) fat-free reduced-sodium beef broth

Directions
Yield: 8 servings
Serving size: 1 cup stew

1. Lightly coat 8-inch square glass microwavable baking dish with cooking spray. Place beef in baking dish. Add potatoes, mushrooms and carrots; distribute evenly.

2. Stir together salt, pepper, thyme and flour in small bowl. Sprinkle evenly over stew mixture. Pour broth over meat and vegetables. Cover with 9-inch square of waxed paper; microwave on high for 30 minutes. (If microwave does not have turntable, turn baking dish three times.)

3. Remove dish from microwave and let stand, covered, 5 minutes before serving.

Serving suggestion: Serve with a leafy green salad and sliced tomatoes.

Variation: Add 1 can (8 ounces) no-salt-added, cut green beans, well drained.

*Note: Supermarkets carry packages of cut-up beef for stewing. However, it’s worth it to ask the butcher to cut up his or her best quality beef for stewing.

Nutrition Information:
Calories: 133 calories, Carbohydrates: 8 g, Protein: 15 g, Fat: 4 g, Saturated Fat: 2 g, Cholesterol: 30 mg, Sodium: 79 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/microwave-beef-casserole-stew/

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Diabetic Dish of the Week – Crustless Ham and Asparagus Quiche

January 26, 2021 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 Crustless Ham and Asparagus Quiche. To make this week’s recipe you’ll be needing Asparagus, Red Bell Pepper, Low Fat 1% Milk, All purpose Flour, Egg Whites, Egg, Deli Ham, Basil, Salt, Pepper, and Finely Shredded Swiss Cheese. The Dish is 138 calories and 7 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Crustless Ham and Asparagus Quiche
This low-carb quiche delivers two things: golden crispiness on the outside and 100 percent delectable flavor on the inside!

Ingredients
2 cups sliced asparagus (1/2-inch pieces)
1 red bell pepper, chopped
1 cup low-fat (1%) milk
2 tablespoons all-purpose flour
4 egg whites
1 egg
1 cup chopped cooked deli ham
2 tablespoons chopped fresh tarragon or basil
1/2 teaspoon salt (optional)
1/4 teaspoon black pepper
1/2 cup finely shredded Swiss cheese

Directions
Yield: 6 servings
Serving size: 1/6 of recipe

1 – Preheat oven to 350°F. Combine asparagus, bell pepper, and 1 tablespoon water in microwavable bowl. Cover with waxed paper; microwave on HIGH 2 minutes or until vegetables are crisp-tender. Drain vegetables.

2 – Whisk milk and flour in large bowl. Whisk in egg whites and egg until well combined. Stir in vegetables, ham, tarragon, salt, if desired, and black pepper. Pour into 9-inch pie plate. Bake 35 minutes. Sprinkle cheese over quiche; bake 5 minutes or until center is set and cheese is melted. Let stand 5 minutes before serving. Cut into 6 wedges.

Variations: Add 1 clove minced garlic. Add 2 tablespoons chopped green onion.

Nutrition Information:
Calories: 138 calories, Carbohydrates: 8 g, Protein: 13 g, Fat: 6 g, Saturated Fat: 3 g, Cholesterol: 25 mg, Sodium: 439 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/snack/crustless-ham-and-asparagus-quiche/

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Diabetic Dish of the Week – Beef Tenderloin with Roasted Vegetables

January 19, 2021 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 Beef Tenderloin with Roasted Vegetables. To make this week’s recipe you’ll be needing Beef Tenderloin Roast, Dry White Wine, Reduced Sodium Soy Sauce, Garlic Cloves, Rosemary Leaves, Dijon Mustard, Dry Mustard, Potatoes, Brussels Sprouts, and Baby Carrots. Dinner is served! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Beef Tenderloin with Roasted Vegetables
This hearty recipe combines tender, juicy beef with the delicious flavors of potatoes, Brussels sprouts, and baby carrots!

Ingredients
1 beef tenderloin roast (about 3 pounds), trimmed of fat
1/2 cup chardonnay or other dry white wine
1/2 cup reduced-sodium soy sauce
2 cloves garlic, sliced
1 tablespoon fresh rosemary leaves
1 tablespoon Dijon mustard
1 teaspoon dry mustard
1 pound small red or white potatoes, cut into 1-inch pieces
1 pound Brussels sprouts
1 package (12 ounces) baby carrots

Directions
Yield: 10 servings
Serving size: 1/10 of total recipe (without gravy)

1 – Place roast in large resealable food storage bag. Combine wine, soy sauce, garlic, rosemary, Dijon mustard, and dry mustard in small bowl. Pour over roast. Seal bag; turn to coat. Marinate in refrigerator 4 to 12 hours, turning several times.

2 – Preheat oven to 425°F. Spray 13 x 9-inch baking pan with nonstick cooking spray. Place potatoes, Brussels sprouts, and carrots in pan. Remove roast from marinade. Pour marinade over vegetables; toss to coat. Cover vegetables with foil; roast 30 minutes. Stir.

3 – Place tenderloin on vegetables. Roast, uncovered, 35 to 45 minutes or until internal temperature of roast reaches 135°F for medium-rare to 150°F for medium when tested with meat thermometer inserted into thickest part of tenderloin.

4 – Transfer tenderloin to cutting board; tent with foil. Let stand 10 to 15 minutes before carving. (Internal temperature will continue to rise 5°F to 10°F during stand time.) Reserve drippings from roasting pan to make gravy, if desired.

5 – Stir vegetables; continue roasting if not tender. Slice tenderloin; arrange on serving platter with roasted vegetables.

Nutrition Information:
Calories: 326 calories, Carbohydrates: 24 g, Protein: 34 g, Fat: 10 g, Saturated Fat: 3 g, Cholesterol: 71 mg, Sodium: 546 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/beef-tenderloin-roasted-vegetables/

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Diabetic Dish of the Week – Chunky Chicken Stew

January 12, 2021 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 Chunky Chicken Stew. Diced Chicken Breast combined with Onion, Carrots, Diced Tomatoes, Baby Spinach, and Fat-Free Reduced-Sodium Chicken Broth. It’s only 287 calories and 22 net carbs per serving! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Chunky Chicken Stew
Yield: 2 servings.
Serving size: 1/2 of total recipe.

Ingredients
1 teaspoon olive oil
1 small onion, chopped
1 cup thinly sliced carrots
1 cup fat-free reduced-sodium chicken broth
1 can (about 14 ounces) no-salt-added diced tomatoes
1 cup diced cooked chicken breast
3 cups sliced kale or baby spinach

Directions
1 – Heat oil in large saucepan over medium-high heat. Add onion; cook and stir about 5 minutes or until golden brown. Stir in carrots and broth; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes.

2 – Stir in tomatoes; simmer 5 minutes or until carrots are tender. Add chicken; cook and stir until heated through. Add kale; stir until wilted.

Nutrition Facts Per Serving:
Calories: 287 calories, Carbohydrates: 30 g, Protein: 30 g, Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 33 mg, Sodium: 337 mg, Fiber: 8 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/chunky-chicken-stew/

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Diabetic Side Dish of the Week – Coleslaw With Snow Peas and Corn

January 10, 2021 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 Side Dish of the Week is Coleslaw With Snow Peas and Corn. To make this week’s recipe you’ll be needing Coleslaw Mix, Snow Peas, Whole Kernel Corn, Low Fat Mayonnaise, Fat Free Sour Cream, Nonfat Buttermilk, Cider Vinegar, Sugar, and Celery Seed. There’s 85 calories and 15 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Coleslaw With Snow Peas and Corn
Lighten up your meal with this refreshing recipe for coleslaw. The perfect addition to any outdoor get-together, this dish is as easy to make as it is delicious. Just mix up a few simple ingredients,

and you have the perfect side to accompany any barbecue feast!

Ingredients
4 cups (about 8 ounces) coleslaw mix
1/2 cup trimmed vertically sliced snow peas
1/2 cup whole kernel corn (frozen or fresh)
1/4 cup low-fat mayonnaise
1/4 cup fat-free sour cream
1/4 cup nonfat buttermilk
1 tablespoon cider vinegar
2 teaspoons sugar
1/4 teaspoon celery seed

Directions
Yield: 4 servings
Serving size: 3/4 cup

1 – Combine coleslaw, snow peas and corn in large bowl.

2 – Meanwhile, whisk mayonnaise, sour cream, buttermilk, vinegar, sugar, and celery seed in medium bowl. Add to coleslaw mixture and mix to combine.

Nutrition Information:
Calories: 85 calories, Carbohydrates: 17 g, Protein: 3 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 3 mg, Sodium: 175 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/coleslaw-snow-peas-corn/

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Diabetic Dish of the Week – Asian Chicken

January 5, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | 1 Comment
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This week’s Diabetic Dish of the Week is Asian Chicken. To make this week’s Dish you’ll be needing Boneless and Skinless Chicken Breasts, Reduced Sodium Soy Sauce, Fresh Lemon Juice, Honey, Sesame Oil, Dry Mustard, Fresh Ginger, Garlic, and Red Pepper Flakes. The Dish is 178 calories and 3 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Asian Chicken
Ginger, garlic, and red pepper flakes add a burst of Asian-inspired flavor to this low-carb chicken dish.

Ingredients
3 pounds boneless skinless chicken breasts
1/2 cup reduced-sodium soy sauce
1/4 cup fresh lemon juice
1 tablespoon honey
2 teaspoons sesame oil
1 teaspoon dry mustard
1 teaspoon grated fresh ginger or 1/2 teaspoon powdered ginger
1 teaspoon minced garlic
1/4 teaspoon red pepper flakes

Directions
Yield: 10 servings
Serving size: 1/10 of total recipe

1 – Place soy sauce, juice, honey, oil, mustard, ginger, garlic, and red pepper flakes in gallon-size resealable food storage bag. Add chicken. Seal bag. Turn to coat evenly. Place bag in pan. Chill in refrigerator 1 hour or overnight.

2 – Preheat oven to 350°F. Line roasting pan with foil. Remove chicken from bag and place in pan. (Discard unused marinade.) Bake chicken breasts 30 minutes or until no longer pink in center.

Nutrition Information:
Calories: 178 calories, Carbohydrates: 4 g, Protein: 32 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 78 mg, Sodium: 475 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/asian-chicken/

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Diabetic Dish of the Week – Louisiana Stir-Fry TUESDAY

December 29, 2020 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 Louisiana Stir-Fry. To make this week’s Dish you’ll be needing Frozen Corn Oil, Shrimp, Broccoli Florets, can of Corn with Red and Green Peppers, Onion, Tabasco Sauce, Cajun Seasoning, Diced Tomatoes, Hot Rice, and Lemon Wedges. You can find this recipe at the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Louisiana Stir-Fry

Louisiana Stir-Fry
Ingredients
Preparation time: 5 minutes (when using frozen cooked shrimp)
Cooking time: about 12–15 minutes.

Cooking spray
2 teaspoons corn oil
1 pound shrimp, shelled and deveined (for convenience, use frozen cooked shrimp that have been thawed)
1 bag (14 ounces) frozen broccoli florets
1 can (11 ounces) corn with red and green pepper, drained
1/2 cup coarsely chopped onion
1/8 to 1/4 teaspoon hot pepper sauce (such as Tabasco)
1 tablespoon Cajun seasoning (look for low-salt or no-salt Cajun seasoning if you limit your sodium intake)
1 can (14 1/2 ounces) diced tomatoes
Hot rice (optional)
8 lemon wedges (optional)

Directions
Yield: 8 cups
Serving size: 2 cups

1 – Coat a cool, nonstick wok with cooking spray. Preheat wok, then add oil. When the oil is hot, add shrimp and cook until they turn pink. (If using precooked shrimp, add shrimp during the last minute of cooking).

2 – Remove shrimp from the wok and set aside. Place frozen broccoli in the wok and cook for 3 minutes, stirring constantly. Add corn with peppers, onion, hot pepper sauce, and Cajun seasoning. Cook 2 minutes more, stirring frequently. Add tomatoes and cook until hot and bubbly, about 3 minutes. Add cooked shrimp and heat 1 minute more, stirring frequently. Serve immediately (over hot rice and with a squeeze of lemon if desired).

Nutrition Information:
Calories: 239 calories, Carbohydrates: 23 g, Protein: 30 g, Fat: 3 g, Saturated Fat: <1 g, Sodium: 1,864 mg*, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/louisiana-stir-fry/

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Diabetic Dish of the Week – Roast Leg of Lamb

December 22, 2020 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 Roast Leg of Lamb. To make this week’s Dish you’ll be needing Coarse Grain Mustard, Garlic Cloves, Dried Rosemary, Black Pepper, Leg of Lamb, and Mint Jelly. The Leg of Lamb is 172 calories and 0 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Roast Leg of Lamb
This succulent roast serves as a beautiful centerpiece for your Easter table. This classic recipe can also be prepared up to 24 hours before roasting, freeing up your day for all your other seasonal chores.

Ingredients
3 tablespoons coarse-grain mustard
2 cloves garlic, minced*
1 1/2 teaspoons dried rosemary, crushed
1/2 teaspoon black pepper
1 leg of lamb, well trimmed, boned, rolled and tied (about 4 pounds)
Mint jelly (optional)

Directions
Yield: 10 servings
Serving size: 2 lamb slices (without mint jelly)

1 – Combine mustard, garlic, rosemary, and pepper. Rub mustard mixture over lamb. Place roast on meat rack in foil-lined shallow roasting pan.** Preheat oven to 400°F. Roast 15 minutes. Reduce oven temperature to 325°F; roast about 20 minutes per pound for medium or until internal temperature reaches 145°F when tested with meat thermometer inserted into thickest part of roast.

2 – Transfer roast to cutting board; cover with foil. Let stand 10 to 15 minutes before carving. Internal temperature will continue to rise 5°F to 10°F during stand time.

3 – Cut strings from roast; discard. Carve into 20 slices. Serve with mint jelly, if desired.

*Note. For a more intense garlic flavor inside the meat, cut garlic into slivers. Cut small pockets at random intervals throughout roast with the tip of a sharp knife; insert the garlic slivers.

**Note. At this point the lamb may be covered and refrigerated up to 24 hours before roasting.
https://www.diabetesselfmanagement.com/recipes/main-dishes/roast-leg-lamb/

Nutrition Information:
Calories: 172 calories, Carbohydrates: 1 g, Protein: 25 g, Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 78 mg, Sodium: 121 mg, Fiber: 1 g

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Diabetic Dish of the Week – Holiday Brisket

December 15, 2020 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 Holiday Brisket. To make this week’s recipe you’ll be needing Onions, Flat Cut Boneless Beef Brisket, Reduced Sodium Beef Broth, Spices, Red Potatoes, Carrots, Cornstarch, and Parsley. The Dish is 250 calories and 19 net carbs. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Holiday Brisket
Juicy beef, red potatoes and crunchy carrots all come together in this festive and flavorful brisket. Topped with homemade gravy created from the pan juices, it’s a feast that’s sure to satisfy the

Holiday Brisket

whole family!

Ingredients
2 medium onions, thinly sliced
1 small flat-cut boneless beef brisket (2 pounds), well trimmed
1 cup reduced-sodium beef or chicken broth
2 teaspoons dried thyme
2 teaspoons paprika
2 teaspoons garlic salt
1 teaspoon black pepper
1 1/2 pounds unpeeled red potatoes, cut into 1-inch pieces
1 pound baby carrots
1 tablespoon cornstarch
1 tablespoon cold water
2 to 3 tablespoons chopped fresh parsley

Directions
Yield: 8 servings
Serving size: 3 ounces brisket, 1 cup vegetables and 1 tablespoon gravy

1. Preheat oven to 350°F. Arrange onion rings in roasting pan. Place brisket over onions. Drizzle broth over brisket. Combine thyme, paprika, garlic salt and pepper in small bowl; sprinkle half of mixture over brisket. Turn brisket over; sprinkle with remaining mixture. Roast, covered, 2 hours and 25 minutes.

2. Remove brisket from oven; arrange potatoes and carrots around brisket in pan juices. Roast, covered, 45 minutes to 1 hour, or until brisket is fork-tender and vegetables are tender.

3. Transfer brisket to cutting board; tent loosely with foil and let stand 15 minutes.

4. Transfer vegetables to serving bowl using slotted spoon; cover and keep warm. Pour pan juices into medium saucepan; spoon off and discard any fat. Stir water into cornstarch in small bowl until smooth. Stir into pan juices; simmer about 5 minutes or until thickened.

5. Carve brisket crosswise into thin slices; serve with vegetables and gravy.

Nutrition Information:
Calories: 250 calories, Carbohydrates: 23 g, Protein: 27 g, Fat: 6 g, Saturated Fat: 2 g, Cholesterol: 76 mg, Sodium: 455 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/holiday-brisket/

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Deliciously Dani

@deliciously_dani

The Best Electric Griddles

Fun Cooking And Grilling

Heathbarz Eatz

Tasty Eatz by Tyria Heath

Cancer Fighting Carnivore

Switching from a meat lifestyle to a plant-based lifestyle to fight cancer

I Hacked Diabetes

Hacking Type 2 Diabetes

Grandma Donna's Cookbook

Four generations of plant-based recipes

Eats By Ashley

Collection of my Favorite Eats and Treats

Audrey McDonald Atkins

Writer, Speaker, Humorist

Djalali Cooks

Intuitive Cooking with Kelly Djalali

New Southern Hospitality

A Mom’s Cooking Blog

Fenma.Yushan

breakfast

Jessica Swearer

I’m a Christian wife, mom, and entrepreneur serving up my favorite Gluten Free recipes and sharing my passion for wellness, crafting, and home decor!

Wren's World

The Journey of a Teacher Turned Stay at Home Mom. Raising a Family, Saving Money and Keeping the Faith.

Greg Nelson Cooks

Delicious food made easy

Butter and Bliss

Small Batch Baking Recipes for Baked Goods and Desserts

Life...Take 2

I hope that someone sees this page and decides not to give up...