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
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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/

Soup Special of the Day!………..Bouillabaisse

May 21, 2017 at 5:20 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is – Bouillabaisse. Mussels, Shrimp, Cod, and more make up this week’s recipe! It’s from the Diabetic Gourmet Magazine website. The Diabetic Gourmet site is loaded with Diabetic Friendly recipes and also if you’re looking for a good Diabetic Recipe Magazine the Diabetic Gourmet Magazine is an excellent magazine! Enjoy and Eat Healthy! http://diabeticgourmet.com/

 

 

Bouillabaisse
Yield: 6 servings

Ingredients

1/2 pound mussels (optional)
1/2 pound medium-size shrimp
1/2 pound halibut or cod fillets
1 teaspoon virgin olive oil
2 shallots, chopped
2 garlic cloves, minced
2-1/2 cups canned Italian plum tomatoes
2 cups clam juice or fish stock
1/2 cup dry white wine
1/2 teaspoon dried leaf basil
1/4 teaspoon dried leaf thyme
1/4 to 1/2 teaspoon hot pepper flakes
1 bay leaf
1/2 pound bay scallops
Directions

1 – Scrub mussels well to rid them of beards and sand. Discard any open ones. Peel and devein shrimp. Cut halibut into bite-size pieces.
2 – In a large non-stick saucepan, heat oil. Add shallots and cook until soft. Add garlic and tomatoes, cook, stirring 1 minute.
3 – Add clam juice, wine, basil, thyme, pepper flakes, pepper and bay leaf. Bring to a boil, reduce heat and simmer 15 minutes.
4 – Add halibut and simmer 5 minutes. Add shrimp and scallops and cook 5 minutes more. Add mussels, cover pan and simmer about 5 minutes until mussels open, discarding any that do not open.
5 – Discard bay leaf.
Nutritional Information (Per Serving)
Calories: 203
Protein: 28g
Sodium: 584 mg
Cholesterol: 108 mg
Fat: 3g
Carbohydrates: 12g
http://diabeticgourmet.com/recipes/html/898.shtml

Grilled Tuna Steaks with Cilantro and Basil

May 19, 2017 at 5:31 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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Here’s another delicious recipe for your grill, Grilled Tuna Steaks with Cilantro and Basil. It’s from the Diabetic Gourmet Magazine website. If you’re looking for delicious and Diabetic Friendly recipes you have to check the Diabetic Gourmet site out! Enjoy and Eat Healthy! http://diabeticgourmet.com/

 

 

Grilled Tuna Steaks with Cilantro and Basil
Tuna is a very lean fish and will dry out if overcooked! Cook to an internal temperature of 145F. Serving size: 4-1/2 oz (130 g) tuna and 2 Tbsp (30 mL) cilantro mixture.

Yield: 6 servings
Ingredients

3 Tbsp light soy sauce (45 mL)
3 Tbsp canola oil (45 mL)
1/4 tsp dried pepper flakes (1 mL)
6 tuna steaks (6 oz/170 g each), rinsed and pat dry
canola oil cooking spray
1/2 cup chopped fresh cilantro leaves (125 mL)
1/4 cup chopped fresh basil leaves (60 mL)
2 Tbsp fresh lime juice (30 mL)
1 Tbsp white vinegar (15 mL)
1/2 tsp minced garlic (2 mL)
Directions

1 – In small bowl, whisk together soy sauce, canola oil and pepper flakes. Place tuna steaks and 2 Tbsp (30 mL) of soy sauce mixture in a large, resealable plastic bag. Turn bag several times to coat tuna steaks. Refrigerate no longer than 30 minutes.
2 – Preheat grill. Coated with cooking spray over high heat. Meanwhile, in another small bowl, combine cilantro, basil, lime juice, vinegar and garlic.
3 – Remove tuna from bag, discarding any leftover marinade, and grill tuna for 1 1/2 minutes on each side or until very pink in center (internal temperature of 145F/65C). Do not overcook tuna or it will become tough. Serve with remaining soy sauce mixture and top with equal amounts of cilantro mixture.

 
Nutritional Information (Per Serving)
Calories: 200
Protein: 27g
Sodium: 240 mg
Cholesterol: 45 mg
Fat: 10g
Dietary Fiber: 0g
Carbohydrates: 1g
http://diabeticgourmet.com/recipes/html/1177.shtml

Diabetic Dish of the Week – Bayou Cajun Fries

May 16, 2017 at 4:56 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is Bayou Cajun Fries. Came across a delicious and Diabetic Friendly recipe at the Diabetes Self – Management website that I wanted to pass along for this week’s recipe, Bayou Cajun Fries. A perfect side for your Burgers or Hot Dogs. They are only 91 calories and 16 net carbs per serving! At the Diabetes Self – Management site you’ll find a large selection of recipes, Diabetes Management tips and current news on Diabetes Care. It’s a great site so check it out today. https://www.diabetesselfmanagement.com/recipes/

 

 

Bayou Cajun Fries

Ingredients

Nonstick cooking spray
1 baking potato (6 ounces), scrubbed
1/2 teaspoon extra virgin olive oil
1/4 teaspoon paprika
1/4 teaspoon Cajun seasoning
1/8 teaspoons salt
Directions

1 – Preheat oven 475°F. Spray nonstick baking sheet with nonstick cooking spray.
2 – Cut potato lengthwise into 1/4-inch slices, then cut each slice into 1/4-inch strips. Place on prepared baking sheet. Drizzle with oil and sprinkle with paprika; toss gently to coat. Arrange potato strips in single layer (potatoes should not touch).
3 – Bake 5 minutes; stir and bake 5 minutes more or until potatoes are golden brown and tender when pierced with fork. Immediately sprinkle with Cajun seasoning and salt; toss gently to coat.

Yield: 2 servings. Serving size: 2/3 cup.

Nutrition Facts Per Serving:
Calories: 91, Carbohydrates: 18 g, Protein: 2 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 166 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/sides/bayou-cajun-fries/

Diabetic Dish of the Week – Chicken in a Pot

May 9, 2017 at 5:36 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is Chicken in a Pot. The dish is 172 calories and 6 net carbs. It’s another delicious and diabetic friendly recipe from the Diabetic Gourmet Magazine website. Checkthe site out today. Enjoy and Eat Healthy! http://diabeticgourmet.com/

Chicken in a Pot
Yield: 6 servings

Ingredients

2 medium carrots, sliced
2 medium onions, sliced
2 celery ribs, cut in 1-inch pieces
1 cup sliced mushrooms (optional)
3 pounds chicken, whole or cut up, skin removed
3/4 teaspoon salt
1/2 teaspoon dried coarse black pepper
1 teaspoon dried basil or fresh basil to taste
1 teaspoon dried parsley or fresh flat-leaf parsley to taste
1/4 teaspoon dried rosemary
1/2 cup water, chicken broth, or white cooking wine
Directions

1 – Place vegetables in bottom of slow cooker. Place chicken on top of vegetables. Add seasonings and water.
2 – Cover. Cook on LOW 8-10 hours, or HIGH 3-1/2 hours (use 1 cup liquid if cooking on HIGH).
3 – This is a great foundation for soups – chicken vegetable, chicken noodle, chicken rice, chicken corn, and other favorites.
Nutritional Information (Per Serving)
Calories: 172
Protein: 22g
Sodium: 381 mg
Cholesterol: 65 mg
Fat: 5g
Dietary Fiber: 2g
Sugars: 4g
Carbohydrates: 8g
Exchanges: 1 Vegetable, 3 Lean Meat
http://diabeticgourmet.com/recipes/html/774.shtml

Soup Special of the Day!…….Chicken Gumbo Soup

May 7, 2017 at 5:02 AM | Posted in Diabetic Gourmet Magazine, soup, Soup Special of the Day | Leave a comment
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Soups On! This week’s Soup Special of the Day is a Chicken Gumbo Soup. Chicken, Onions, Tomatoes, Corn, Okra, Rice, and Spices all combine to make this week’s recipe. It’s from the Diabetic Gourmet Magazine website, which is full of Diabetic Friendly recipes and tips. Be sure to check it out today. Enjoy and Eat Healthy! http://diabeticgourmet.com/

 
Chicken Gumbo Soup

Ingredients

1 lb boneless, skinless chicken breast, diced
3 cups reduced-sodium, reduced-fat chicken broth, divided
3 cups water
1 cup chopped onion
1 clove garlic, minced
1 tsp salt
1/2 tsp pepper
1 bay leaf
1/8 tsp sage
1/4 tsp red pepper flakes
1/4 tsp thyme
1 cup chopped fresh tomatoes
1 cup corn kernels, frozen or fresh
1 cup frozen okra
2 Tbsp canola oil
1/4 cup flour
2 cups cooked brown rice
Directions

1 – Place the chicken in a large soup pot with 1 cup of broth. Bring to a boil.
2 – Add the additional broth, water, onion, garlic, salt (omit this if you need to reduce total sodium), pepper, bay leaf, sage, red pepper flakes, and thyme and simmer for 20 minutes.
3 – Add the tomatoes, corn, and okra and simmer for 15 minutes.
4 – In a separate pan, heat the oil and flour and stir until the flour and oil are golden brown and bubbly, stirring constantly. Add 1 cup of the soup broth to the mixture and whisk until smooth.
5 – Add the mixture back to the soup pot and whisk until dissolved. Simmer 30 minutes. Stir in the rice the last 10 minutes of cooking.
Serving size: 1 cup

Nutritional Information (Per Serving)
Calories: 279
Protein: 23g
Sodium: 720 mg
Cholesterol: 43 mg
Fat: 7g
Carbohydrates: 31g
http://diabeticgourmet.com/recipes/html/279.shtml

Chocolate Swirl Cheesecake

May 7, 2017 at 5:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Gourmet Magazine | 2 Comments
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Passing along a Diabetic Friendly Dessert along to everyone,Chocolate Swirl Cheesecake! It’s from the Diabetic Gourmet Magazine website. It’s only 164 calories and 8 carbs per serving! Enjoy and eat Healthy! http://diabeticgourmet.com/

 
Chocolate Swirl Cheesecake
New York-style cheesecake swirled with a rich chocolate mixture. Serve with fresh raspberries.

 

 

Ingredients

Crust Ingredients:

1-1/4 cups vanilla wafer crumbs
4 tablespoons stick butter or margarine, melted
2 tablespoons Equal Spoonful or Granulated*
Cheesecake Ingredients:

3 packages (8 ounces each) reduced-fat cream cheese, softened
3/4 cup Equal Spoonful or Granulated**
2 eggs
2 egg whites
2 tablespoons cornstarch
1 cup reduced fat sour cream
1 teaspoon vanilla
1 ounce unsweetened chocolate, melted, slightly cooled
1 tablespoon fat-free milk
Chocolate curls (optional)
* May substitute 3 packets Equal sweetener
* May substitute 3 packets Equal sweetener
** May substitute 18 packets Equal sweetener
Directions

1 – For Crust, mix vanilla wafer crumbs, butter and 2 tablespoons Equal. Press onto bottom and 1/2-inch up side of a 9-inch springform pan. Bake in preheated 325F oven 10 minutes. Cool on wire rack while preparing cheesecake.
2 – For Cheesecake, beat cream cheese and 3/4 cup Equal in mixing bowl on medium speed of mixer until smooth and well combined. Mix in eggs, egg whites and cornstarch. Fold in sour cream and vanilla until combined. Remove 1/2 cup cheesecake batter. Pour remaining batter over baked crust.
3 – Add melted chocolate and fat-free milk to 1/2 cup reserved cheesecake batter; mix well. Place spoonfuls of chocolate mixture on top of cheesecake. Using tip of knife or spatula, gently swirl chocolate batter into cheesecake.
4 – Bake in preheated oven 45 to 50 minutes or until center of cake is almost set. Cool on wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely. Cover and refrigerate several hours or overnight before serving. To serve, remove side of pan. Garnish top of cheesecake with chocolate curls, if desired. Cut cake into wedges.
Nutritional Information (Per Serving)
Calories: 164
Protein: 7g
Sodium: 235 mg
Cholesterol: 57 mg
Fat: 11g
Carbohydrates: 8g
Exchanges: 1 milk, 2 fat
http://diabeticgourmet.com/recipes/html/990.shtml

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
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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
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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

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