Diabetic Dish of the Week – MEXICAN MEATBALL KABOBS

January 23, 2018 at 6:20 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 – MEXICAN MEATBALL KABOBS. Ground Beef, Bell Peppers, and seasoning go in to make this week’s recipe. It’s from one of my favorite recipe websites the Diabetic Gourmet Magazine website. At the site you’ll find a huge selection of Diabetic Friendly Recipes along with Diabetic Management tips, Diabetic News, and more. So check it out today. Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

MEXICAN MEATBALL KABOBS

Ingredients

Nonstick cooking spray
3 pounds lean ground beef
2 cups quick oats
1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk
2 large eggs
1/2 cup ketchup
2 packets (1.25 ounces each) taco seasoning mix
1 teaspoon ground black pepper
3 large bell peppers (any color), cut into 60, 1-inch pieces
60 4-inch wooden skewers
Salsa and sour cream (optional)
Directions

1 – Preheat oven to 350F. Foil-line 3 baking sheets and spray with nonstick cooking spray.
2 – Combine ground beef, oats, evaporated milk, eggs, ketchup, taco seasoning and black pepper in large bowl until just mixed. Form mixture into 120, 1-inch meatballs. Place on prepared baking sheets.
3 – Bake for 15 to 20 minutes or until no longer pink in center. Drain on paper towels, if needed.
4 – Thread two meatballs and one piece of pepper on each skewer. Place on large serving platter. Serve with salsa and sour cream.

Recipe Yield: Yield Makes 30 servings, 2 skewers each

NUTRITIONAL INFORMATION PER SERVING:
Calories: 110
Fat: 1.5 grams
Saturated Fat: 1.5 grams
Fiber: 1 grams
Sodium: 260 milligrams
Cholesterol: 40 milligrams
Protein: 11 grams
Carbohydrates: 8 grams
Sugars: 3 grams
https://diabeticgourmet.com/diabetic-recipes/mexican-meatball-kabobs

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Diabetic Dish of the Week – ITALIAN BRAISED PARMESAN BEEF WITH WILD MUSHROOM SAUCE

January 16, 2018 at 6:34 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 – ITALIAN BRAISED PARMESAN BEEF WITH WILD MUSHROOM SAUCE. Delicious and Diabetic Friendly Meal that’s 412 calories and 23 carbs per serving. You can find this recipe at one of my favorite recipe sites the Diabetic Gourmet Magazine website. If your looking for Diabetic Friendly Recipes check out their site. Appetizers, Salads, Soups and Chowders, Main Course, or Dessert they have them all. So check it out today to find great recipes like ITALIAN BRAISED PARMESAN BEEF WITH WILD MUSHROOM SAUCE. Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

 

ITALIAN BRAISED PARMESAN BEEF WITH WILD MUSHROOM SAUCE

Ingredients

1-1/2 pounds beef Chuck Steaks, cut 1 inch thick
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
4 cups (8 ounces) sliced mixed wild mushrooms such as crimini, shiitake, oyster
1 medium onion, chopped
3 cloves garlic, chopped
1 cup dry red wine or beef broth
1 jar (26 ounces) fire roasted tomato and garlic sauce or any prepared spaghetti sauce
1 package (12 ounces) fresh fettuccine, cooked
1/4 cup grated Parmesan cheese

Directions

1 – Season steaks with salt and pepper. Press 1/4 cup Parmesan cheese evenly onto steaks. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Place steaks in skillet; brown evenly. Remove.
2 – Spray same pan with cooking spray and heat over medium heat until hot. Add mushrooms, onion and garlic; cook and stir 4 to 5 minutes or until tender. Add wine; cook and stir 3 minutes. Stir in sauce. Return steaks to skillet; bring to a boil. Reduce heat; cover tightly and simmer 1-1/4 to 1-3/4 hours or until beef is fork-tender.
3 – Carve steaks into slices. Serve beef and 2 cups sauce over pasta; sprinkle with 1/4 cup cheese. Pass remaining sauce.

Recipe Yield: Makes 4 servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 412
Fat: 12 grams
Saturated Fat: 4 grams
Sodium: 991 milligrams
Cholesterol: 114 milligrams
Protein: 42 grams
Carbohydrates: 23 grams
https://diabeticgourmet.com/diabetic-recipes/italian-braised-parmesan-beef-with-wild-mushroom-sauce

“Meatless Monday” Recipe of the Week – ROASTED BRUSSELS SPROUTS WITH TOMATOES

January 15, 2018 at 7:21 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – ROASTED BRUSSELS SPROUTS WITH TOMATOES. Another delicious and healthy recipe from one of my favorite recipe websites, the Diabetic Gourmet Magazine. At the site you’ll find a large selection of Diabetic Friendly Recipes, Diabetes Management, Diabetes News, and more! So check it out today. Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

ROASTED BRUSSELS SPROUTS WITH TOMATOES

Ingredients

1 pound small fresh Brussels sprouts, trimmed and cut in half lengthwise
1 can (14.5 ounces) Hunt’s Fire Roasted Diced Tomatoes, drained
2 tablespoons pure canola oil
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Directions

1 – Heat oven to 425F.
2 – In large bowl, toss together Brussels sprouts, drained tomatoes, oil, garlic powder, salt and pepper.
3 – Spread mixture in single layer on large shallow baking pan.
4 – Bake 20 minutes or until Brussels sprouts are tender and browned, stirring once halfway through.
NOTES:
You can assemble this dish in the morning and slip them in the refrigerator, so all you have to do is slide them in the oven at dinner time.

Recipe Yield: Yield: 6 servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 75
Fat: 5 grams
Fiber: 2 grams
Sodium: 217 milligrams
Protein: 2 grams
Carbohydrates: 7 grams
Sugars: 2 grams

https://diabeticgourmet.com/diabetic-recipes/roasted-brussels-sprouts-with-tomatoes

Diabetic Dish of the Week – BAJA TURKEY CHILI

January 9, 2018 at 6:19 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 – BAJA TURKEY CHILI. Made with Turkey Breast, White Kidney Beans, White Shoepeg Corn, Green Chilies, and more! The recipe is from the Diabetic Gourmet Magazine website. At the site you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes Management Tips, Forum Section to connect with other readers, Diabetic News, and more. So check it out today. Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

BAJA TURKEY CHILI

Ingredients

2 tablespoons: olive oil
2 cups: chopped onion
2 cups: chopped celery
2 quarts: pulled or cooked turkey breast, chopped
50 ounces: white kidney beans, rinsed and well drained
44 ounces: white shoepeg corn, undrained
8 ounces: green chilies, chopped
2 quarts: turkey broth
2 teaspoons: ground cumin
3 cups: shredded monterey jack cheese
1 bunch: fresh cilantro sprigs
As needed: tortilla chips

Directions

1 – In a medium stock pot, heat oil over medium heat.
2 – Add onion and celery, cook and stir until vegetables are tender.
3 – Stir in turkey, beans, corn, chilies, broth and cumin. Combine well.
4 – Cover and cook about 20-30 minutes, stirring occasionally until heated through.
5 – Serve 8 ounces per serving and garnish with cheese and cilantro.
6 – Serve with tortilla chips, if desired (not included in nutritional information).

Recipe Yield: Yield: 24 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 259
Fat: 6 grams
Sodium: 263 milligrams
Cholesterol: 37 milligrams
Protein: 21 grams
Carbohydrates: 29 grams

https://diabeticgourmet.com/diabetic-recipes/baja-turkey-chili

Soup Special of the Day………..BASIL CHICKEN SOUP

January 7, 2018 at 6:52 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 BASIL CHICKEN SOUP. A Soup that’s Delicious, Diabetic Friendly, and Good for the Soul! The recipe is on the Diabetic Gourmet Magazine website. If you’re looking for some new and delicious Diabetic Friendly recipes be sure to check out the Diabetic Gourmet Magazine website. They have a huge selection of recipes along with Diabetic News and Management Tips. So check it out today. Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

BASIL CHICKEN SOUP

Ingredients

1 tablespoon butter or margarine
1 large onion, chopped
1 clove garlic, pressed or minced
1 tablespoon all-purpose flour
3-1/2 cups chicken broth (low-sodium)
1 large russet potato, peeled and cut into 1/2-inch cubes
1 cup diced cooked chicken
1/2 cup chopped fresh basil
1/2 cup shredded light jarlsberg cheese

Directions

1 – In a 2 to 3 quart pan, combine butter, onion, and garlic. Stir occasionally over medium heat until onion is limp and slightly tinged with brown, about 10 minutes. Stir in flour to coat onion. Gradually stir in broth, and bring to a boil on high heat.
2 – Add potato; cover and simmer over low heat until potato is tender when pierced, 15 to 20 minutes. Add chicken; cover and simmer just until chicken is hot, 1 to 2 minutes. Stir in basil. Ladle into bowl and offer cheese to add to taste.

Recipe Yield: Prep Time: 15 Minutes – Cost: $“Servings: 4 – Difficulty Level: 2

NUTRITIONAL INFORMATION PER SERVING:
Calories: 237
Fat: 5.1 grams
Sodium: 168 milligrams
Protein: 19 grams
Carbohydrates: 19 grams

DIABETIC EXCHANGES
1 Starch, 2-1/2 Low-Fat Meat

https://diabeticgourmet.com/diabetic-recipes/basil-chicken-soup

Diabetic Dish of the Week – Herb-Rubbed Beef Roast with Roasted Cauliflower

December 26, 2017 at 6:32 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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Oh I’ve got a good one to pass along for this week’s Diabetic Dish of the Week – Herb-Rubbed Beef Roast with Roasted Cauliflower. Break in 2018 by eating healthier with this Diabetic Friendly Dish! It’s from the Diabetic Gourmet Magazine website. Check out the Diabetic Gourmet site for a fantastic selection of Diabetic Friendly recipes, news, and tips. Enjoy and eat Healthy in 2018! https://diabeticgourmet.com/

 

Herb-Rubbed Beef Roast with Roasted Cauliflower
In this flavorful dish, Top loin roast, which is considered a lean cut, gets a rub-down using a simple mixture of garlic and thyme. Serve with roasted cauliflower for a potato-free version of a meat and potatoes meal. This is a nice choice for a holiday dinner with family and friends.

Recipe Yield: 16 servings.

Ingredients

1 beef Top Loin Roast, Boneless (about 3 to 4 pounds)
4 teaspoons minced garlic, divided
1 tablespoon plus 1 teaspoon fresh thyme leaves
2 heads (about 2-1/2 pounds each) cauliflower, separated into florets
6 tablespoons olive oil, divided
Salt and pepper
2/3 cups dry Italian-seasoned bread crumbs

Directions

1 – Preheat oven to 325F.
2 – Press 2 teaspoons of garlic evenly onto all surfaces of beef roast. Press thyme evenly over roast.
3 – Place roast, fat-side up, on rack in shallow roasting pan.
4 – Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover.
5 – Roast on center rack in 325F oven 1-1/4 to 1-1/2 hours for medium rare; 1-1/2 to 1-3/4 hours for medium doneness.
6 – Meanwhile, toss remaining 2 teaspoons garlic, 4 tablespoons oil and cauliflower on rimmed baking sheet.
7 – Season with salt and pepper, as desired.
8 – Cover with aluminum foil; bake on lower rack 45 minutes.
9 – Combine bread crumbs and remaining 2 tablespoons oil. Remove foil; sprinkle bread crumbs evenly over cauliflower.
10 – Continue to bake, uncovered, 30 to 45 minutes or until crumbs are golden brown and cauliflower begins to brown.
11 – Remove roast when meat thermometer registers 135F for medium rare; 145F for medium.
12 – Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10-15F to reach 145F for medium rare; 160F for medium.)
13 – Carve roast into slices; season with salt and pepper, as desired. Serve with cauliflower.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 282
Fat: 13 grams
Unsaturated Fat: 7 grams
Saturated Fat: 3 grams
Fiber: 3.8 grams
Sodium: 254 milligrams
Cholesterol: 56 milligrams
Protein: 28 grams

https://diabeticgourmet.com/diabetic-recipe/herb-rubbed-beef-roast-with-roasted-cauliflower

 

Soup Special of the Day…….HEARTY MUSHROOM SOUP

December 24, 2017 at 6:16 AM | Posted in 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 – HEARTY MUSHROOM SOUP. Made with Mushrooms, Bacon, Potatoes, Heavy Cream, and more! It’s Hearty and Diabetic Friendly! You can find this recipe at one of my favorite recipe sites, the Diabetic Gourmet Magazine. If your looking for a great selection of Diabetic Friendly Recipes you have to check their site out! Plus you’ll find tips and info on Managing Diabetes and Diabetes News. So check it out today. Enjoy and Eat Healthy! https://diabeticgourmet.com/

HEARTY MUSHROOM SOUP

Ingredients

1/2 cup chopped onion
3 strips bacon, diced
1 pound mushrooms, thinly sliced
1/3 cup all-purpose flour
5-3/4 cups (46 ounces) chicken broth
1 cup hot water
1 small packet lower-sodium chicken bouillon granules
1-1/4 pounds all-purpose potatoes, peeled and cubed
2 tablespoons dry sherry
1/2 cup heavy cream
1 tablespoon chopped fresh parsley

Directions

Cook onion and bacon in a Dutch oven over medium heat until onion is golden, 2 to 3 minutes. Add mushrooms; cook until liquid evaporates, about 8 minutes. Add flour; cook, stirring, about 1 minute.
Stir broth, water and bouillon granules into saucepan. Add potatoes and sherry; simmer 15 minutes or until potatoes are tender. Transfer 4 cups of soup mixture to a food processor. Puree and return to pot. Stir in cream. Genly reheat, stirring occasionally.
Ladle into soup bowls. Garnish with parsley.

Recipe Yield: Prep Time: 15 Minutes – Cost: $“Servings: 6 – Difficulty Level: 2

NUTRITIONAL INFORMATION PER SERVING:
Calories: 222
Fat: 12 grams
Protein: 6 grams
Carbohydrates: 22 grams
https://diabeticgourmet.com/diabetic-recipes/hearty-mushroom-soup

CHOCOLATE DUNK COOKIES

December 17, 2017 at 2:02 PM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | 1 Comment
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Came across this Cookie recipe on the Diabetic Gourmet Magazine website, CHOCOLATE DUNK COOKIES, This looks and sounds like a winning cookie recipe! The recipe uses Splenda Sweetner in place of Sugar. If you’re looking for Diabetic Friendly Recipes the Diabetic Gourmet site is the place to look! Entrees, Soups, Salads, Desserts and more so check it out today. Enjoy and Eat Healthy! https://diabeticgourmet.com/

 

CHOCOLATE DUNK COOKIES
If you’re a fan of drop cookies, and chocolate, then you’re going to love these cookies. Everyone will rave about the Chocolate Dunk Cookies you made so don’t be surprised if they ask for this recipe!

Recipe Yield: 36

Ingredients

1-3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
4 squares Baker’s® Semi-Sweet Chocolate, divided
3/4 cup (1-1/2 sticks) margarine, softened
1/2 cup packed brown sugar
1/2 cup Splenda® No Calorie Sweetener, Granulated
1 egg
1 teaspoon vanilla extract
1 tablespoon thawed Cool Whip® Sugar Free Whipped Topping
1 teaspoon warm water

Directions

1 – Preheat oven to 375 degrees F.
2 – Combine flour, baking soda, and salt in a small bowl. Set aside. Chop 2 of the chocolate squares.
3 – Beat margarine, brown sugar and Splenda® Granulated Sweetener in large bowl with mixer on medium speed until light and fluffy. Blend in egg and vanilla. Gradually beat in flour mixture. Stir in chopped chocolate.
4 – Drop heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
5 – Bake cookies 11 to 12 minutes or until lightly browned. Cool on baking sheets one minute; remove and place on wire racks. Cool completely.
6 – Melt remaining 2 chocolate squares as directed on package. Stir in COOL WHIP® and water. Dip half of each cookie into melted chocolate; let stand until firm.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 90
Calories from fat: 45
Fat: 5 grams
Saturated Fat: 1.5 grams
Sodium: 90 milligrams
Cholesterol: 5 milligrams
Protein: 1 grams
Carbohydrates: 10 grams

https://diabeticgourmet.com/diabetic-recipe/chocolate-dunk-cookies-2

Diabetic Dish of the Week – APPLE AND HONEY SCONES

November 28, 2017 at 6:01 AM | Posted in 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 – APPLE AND HONEY SCONES. Start your morning off right with these Diabetic Friendly Scones! The recipe is from the Diabetic Gourmet Magazine web site which has a huge selection of Diabetic Friendly recipes for Appetizers, Soups, Main Courses, Dessert, and more! So check it out today, it’s one of my favorite sites. Enjoy and Eat Healthy! https://diabeticgourmet.com/

APPLE AND HONEY SCONES

Ingredients

2 cups all purpose flour
1/4 tsp salt
2 tsp baking powder
1/4 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground nutmeg
2/3 cup toasted wheat germ
1/3 cup margarine
1-1/4 cups finely chopped apple
1/2 cup skim milk
1/4 cup honey
Topping
1 tbsp toasted wheat germ
1/4 tsp ground cinnamon
1 tbsp sugar

Directions

1 – Preheat oven 400F. Lightly spray a large cookie heet with non-stick cooking spray. Handle the dough gently; overmixing the scones can make them tough.
2 – Combine flour, wheat germ, baking powder, spices, baking soda & optional salt. Cut in the margarine until mixture resembles coarse crumbs. Add combined apple, milk, and honey, mixing until dry ingredients are moistened.
3 – Turn dough out onto lightly floured surface; knead gently 5-6 times. Pat dough into a 9-inch circle. Mix together topping ingredients (1 tbsp wheat germ, 1/4 tsp cinnamon, and 1 tbsp sugar). Sprinkle over dough. Cut dough into 10 wedges. Place 1/2-inch apart on prepared cookie sheet. Bake 16-18 minutes, or until golden brown.

Recipe Yield: Servings: 10

NUTRITIONAL INFORMATION PER SERVING:
Calories: 223
Fat: 7 grams
Sodium: 270 milligrams
Protein: 5 grams
Carbohydrates: 36 grams
https://diabeticgourmet.com/diabetic-recipes/apple-and-honey-scones

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

November 26, 2017 at 6:26 AM | Posted in 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 a Hearty Vegetable Soup. Zucchini, Carrots, Mushrooms, and Potatoes are just 4 of the ingredients that make this Hearty Classic! The recipe is from one of my favorite Diabetic Friendly sites, the Diabetic Gourmet Magazine website (https://diabeticgourmet.com/). The Diabetic Gourmet site has a huge selection of recipes, news, and Diabetic Care and Management tips. So Enjoy and Eat Healthy!

 

Hearty Vegetable Soup
A vegetable soup can make a particularly satisfying dinner. Using a wide variety of vegetables, herbs and spices makes a soup loaded with nutrients yet low in calories. In addition to containing powerful anti-cancer substances called phytochemicals, vegetables will help you reach the ideal goal of nine servings of fruits and vegetables a day……….

Makes 8 servings

Ingredients

2 medium zucchini, sliced thin
2 medium carrots, sliced 1/4 inch thick
10 mushrooms, sliced
2 ribs celery, sliced 1/4 inch thick
1 can (15.5 oz.) corn, drained
1 russet potato, peeled, cut into 1-inch chunks
1/2 lb. green beans cut in half diagonally
4 cups (1 qt.) reduced-sodium vegetable broth
3 cups canned crushed tomatoes, drained
1/2 cup chopped fresh parsley
1/2 cup chopped fresh cilantro
1 Tbsp. chopped garlic
1/4 cup chopped fresh basil (or 2 tsp. dried)
1/4 cup chopped fresh oregano (or 2 tsp. dried)
Salt and freshly ground black pepper, to taste

Directions
1 – In a heavy, large pot, place all ingredients except salt and pepper. Bring mixture to a boil, reduce heat to a simmer, cover and cook, checking that contents remain at a simmer, until vegetables are tender, about 20 minutes.
2 – With a slotted spoon, transfer 3 cups of vegetables to a blender or food processor. Add 1 cup cooking liquid. Puree until smooth, then return to the pot of soup.
3 – Stir to incorporate puree into the soup and season to taste with salt and pepper. Heat through and serve.

Nutritional Information Per Serving:
119 calories,
less than 1 g. total fat,
0 g. saturated fat,
24 g. carbohydrate,
6 g. protein,
6 g. dietary fiber,
578 mg. sodium

https://diabeticgourmet.com/articles/soups-on/

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