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
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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

Soup Special of the Day!………Cheesy Cauliflower Soup

April 23, 2017 at 5:48 AM | Posted in Diabetic Gourmet Magazine, Soup Special of the Day | Leave a comment
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This weeks Soup Special of the Day is Cheesy Cauliflower Soup. This one combines Cauliflower, Green Onions, Chicken Broth, Roasted Red Peppers, and more! The recipe is off the Diabetic Gourmet Magazine which has a fantastic selection of Diabetic Friendly Recipes along with Diabetes News and Tips. So check the site out today. Enjoy and Eat Healthy! http://diabeticgourmet.com/

 

Cheesy Cauliflower Soup

Ingredients

1 tablespoon olive oil
1 cup chopped green onion
4 cups chicken broth
2 packages (8 ounces each) fresh cauliflowerets
1/4 cup all-purpose flour
1-1/2 cups shredded pepper-Jack cheese (6 ounces)
1/4 cup roasted red peppers
1/2 teaspoon salt (optional)
1/4 teaspoon hot-pepper sauce
Directions

* Heat oil in a large saucepan over medium heat. Add green onions and saute about 3 minutes or until tender. Add 3 cups broth; bring to boiling. Add cauliflowerets; return to boiling. Reduce heat to medium-low; cook about 6 minutes or until cauliflower is almost tender.
* Whisk together flour and remaining 1 cup chicken broth in a small bowl. Stir into saucepan. Bring to boiling; cook, stirring occasionally, 2-3 minutes or until soup is thickened.
* Remove soup from heat. Add cheese, stirring until melted. Stir in roasted red peppers, salt if using and hot-pepper sauce, breaking up red peppers with a wooden spoon.
Nutritional Information (Per Serving)
Calories: 294
Protein: 15g
Fat: 15g
Carbohydrates: 14g
http://diabeticgourmet.com/recipes/html/82.shtml

Diabetic Dish of the Week – Almond Crusted Shrimp

April 18, 2017 at 5:13 AM | Posted in diabetes, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is – Almond Crusted Shrimp. Only 316 calories and 15 net carbs per serving! You can find this recipe at the Diabetic Gourmet Magazine website. At the Diabetic Gourmet site you’ll find a large selection of Diabetic Friendly Recipes for appetizers, side dishes, salads, soups, and more! All at the Diabetic Gourmet Magazine website (http://diabeticgourmet.com/)

 

 

Almond Crusted Shrimp
If you’re seeking a sensational dish inspired by the deep blue sea, you’ll love these shrimp coated with fresh parsley, almonds, and other savory seasonings.
Ingredients

1/2 cup ground almonds
3 tablespoons all-purpose flour
1 teaspoons minced fresh parsley, or 1/2 teaspoon dried
1/2 teaspoon seafood seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pound (61-to-70 count) shrimp, with tails and veins removed
1 egg white
2 tablespoons almond or corn oil, divided
1 lemon, cut into wedges
Directions

1 – Stir together almonds, flour, parsley, seafood seasoning, salt and pepper.
2 – Dip each shrimp in egg white, then in almond mixture; lay on a baking sheet or platter until ready to cook.
3 – Heat 1 tablespoon oil in a large skillet; grill shrimp in batches on medium heat, cooking 3 to 4 minutes, turning once, until pink and golden.
4 – Use remaining 1 tablespoon oil as necessary. Serve shrimp immediately, accompanied by lemon wedges.
Nutritional Information (Per Serving)
Calories: 316
Protein: 28g
Sodium: 329 mg
Cholesterol: 172 mg
Fat: 15g
Saturated Fat: 1.6g
Dietary Fiber: 2g
Carbohydrates: 17g
http://diabeticgourmet.com/recipes/html/1089.shtml

Soup Special of the Day!……Veggie Patch Soup

April 16, 2017 at 5:43 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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This week’s Soup Special of the Day is Veggie Patch Soup. Nice variety of Vegetables and its only 84 calories and 16 net carbs per serving! The recipe is from the Diabetic Gourmet Magazine website. At the Diabetic Gourmet site you can find Diabetic Friendly Recipes, Diabetes tips, latest Diabetic news, and much more! So check the site out today (http://diabeticgourmet.com/) Enjoy and eat Healthy!

 

Veggie Patch Soup

Ingredients

6 cups water
2 medium-sized white potatoes, peeled and cut into 1-inch chunks
4 large tomatoes, cored and cut into 1-inch chunks
4 medium-sized carrots, peeled and cut into 1-inch chunks
3 medium-sized zucchini, cut into 1-inch chunks
2 medium-sized green bell peppers, coarsely chopped
2 medium-sized onions, coarsely chopped
3 garlic cloves, minced
1-1/2 teaspoons salt
1/2 teaspoon black pepper

 
Directions
1 – In a soup pot, combine all the ingredients; mix well and bring to a boil over high heat.
2 – Reduce the heat to medium and cook for 1 hour, or until the vegetables are tender.

 
Nutritional Information (Per Serving)
Calories: 84
Protein: 2g
Sodium: 383 mg
Cholesterol: 0 mg
Dietary Fiber: 4g
Sugars: 7g
Carbohydrates: 20g
Exchanges: 1/2 Starch, 2 Vegetable
http://diabeticgourmet.com/recipes/html/835.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
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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

Soup Special of the Day!……..Black Bean and Chorizo Soup

April 9, 2017 at 5:08 AM | Posted in Diabetic Gourmet Magazine, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is a Black Bean and Chorizo Soup. The Soup is 180 calories and 12 net carbs per serving! It’s off one of the best Diabetic websites there is, Diabetic Gourmet Magazine website (http://diabeticgourmet.com/) The Black Bean Chorizo Soup is jut one of many delicious and diabetic friendly recipes you can find there. Check the site out for the latest Diabetes News, Tips, Recipes, and more!

 

 

Black Bean and Chorizo Soup

This hearty Black bean soup will warm you up on a cold day.

Ingredients

1 Tbsp canola oil
1/2 onion, cubed
1 clove garlic, minced
1 tomato, deseeded and chopped
1 ancho chile, seeded, soaked in hot water
1 pasilla pepper, seeded, soaked in hot water
1 (19 oz) can black beans
1 bouquet garni (1 Tbsp each dried cilantro, oregano, marjoram wrapped in cheesecloth)*
1 lime, halved
4 cup chicken broth
2 Tbsp mezcal or tequila
Salt to taste
6 Tbsp chorizo, fried and crumbled
6 Tbsp low-fat buttermilk
*Bouquet garni is a bundle of herbs used to prepare soup, stock and various stews. The bouquet is boiled with other ingredients, but removed prior to consumption. To make the bouquet, use 1 Tbsp each of dried cilantro, oregano and marjoram and place in cheesecloth to form a bundle.

Directions

1 – In deep pan or pot, heat canola oil at high heat and add onion. Saute until brown and add garlic. Reduce heat to medium. Stir in tomatoes and peppers. Cook 15 minutes, stirring constantly to avoid burning.
2 – Combine black beans, bouquet garni, limes and broth with mixture. Cook 5 minutes. Add mezcal or tequila, salt and discard lime halves and herbs. Cook 10 minutes. Blend and season to taste.
3 – Garnish with buttermilk and chorizo.
Tip: If too thick, add more broth

Nutritional Information (Per Serving)
Calories: 180
Protein: 10g
Sodium: 310 mg
Cholesterol: 10 mg
Fat: 7g
Saturated Fat: 2g
Dietary Fiber: 6g
Carbohydrates: 18g
http://diabeticgourmet.com/recipes/html/1204.shtml

Soup Special of the Day!………..Beef Vegetable Soup

April 2, 2017 at 5:34 AM | Posted in Diabetic Gourmet Magazine, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is Beef Vegetable Soup. It’s from the Diabetic Gourmet Magazine website. This is one of many delicious and Diabetic Friendly recipes that you’ll find at the site. Enjoy and Eat Healthy!  http://diabeticgourmet.com/

 

 

Beef Vegetable Soup
Servings: 10
Ingredients

1 beef shank bone with 1lb. meat
2-1/2 quarts water
2 bay leaves
1/3 cup chopped celery leaves
1/4 cup chopped fresh parsley
1 tsp Morton Lite Salt Mixture
1/2 tsp freshly ground pepper
1 envelope (1oz.) onion soup mix
1 can (15oz.) stewed tomatoes with juice
1 package (10oz.) frozen mixed vegetables
1 cup peeled, diced potatoes
1 cup sliced celery
Directions

1 – Remove any fat from the beef.
2 – In a large, covered soup pot, simmer the beef bone with meat in water with bay leaves, celery leaves, parsley, Morton Lite Salt Mixture, pepper, and onion soup mix until meat is tender, about 2-1/2 hours.
3 – Remove the one, meat and bay leaves. Chill broth and remove any fat. Cut meat into bite size pieves and return to broth. Discard bone and bay leaves.
4 – Add tomatoes, frozen vegetables, potatoes, and celery.
5 – Cover and simmer for 25 minutes. Serve hot.
6 – Nutritional Information Per Serving
7 – Calories: 106 ; Protein: 12.2 g ; Fat: 2.46 g ; Sodium: 306 mg;
8 – Cholesterol: 28 mg ; Carbohydrates: 8.6 g
Find this recipe at:
http://diabeticgourmet.com/recipes/html/119.shtml

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