Diabetic Dish of the Week – Tacos con Puerco

July 25, 2017 at 5:12 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 Tacos con Puerco. Made with Ground Pork along with Tomatoes, Onions, Lettuce, Spices, Salsa, Sour Cream, and more! The recipe is off the Diabetic Gourmet Magazine website which has a large selection of Diabetic Friendly Recipes. Plus don’t forget about the Diabetic Gourmet Magazine subscription. So Enjoy and Eat Healthy! http://diabeticgourmet.com/

 

Tacos con Puerco

Set up the table for everyone to be able to assemble their own tacos. Remember to have salsa, sour cream, hot sauce, guacamole and other taco favorites for condiments.
Yield: Serves 4

Ingredients

1 pound Ground Pork
1 (14-1/2 oz) can tomatoes, diced, fire-roasted
1/4 cup chopped onion
1 tablespoon chili powder
1/4 teaspoon garlic powder
salt, to taste
black pepper, to taste
8 taco shells
2 cups iceberg lettuce, shredded
2 tomatoes, cut in wedges
1 cup Cheddar cheese, shredded

Directions

1 – In heavy skillet, brown ground pork; stir in undrained canned tomatoes, onion, chili powder and garlic powder.
2 – Bring to boiling; reduce heat and simmer, uncovered, until most liquid evaporates, about 15 minutes, stirring occasionally.
3 – Season to taste with salt and pepper.
4 – Heat taco shells and portion filling into shells; top with tomatoes and lettuce.

Nutritional Information (Per Serving)
Calories: 285
Protein: 25g
Sodium: 238 mg
Cholesterol: 57 mg
Fat: 11g
Saturated Fat: 3g
Dietary Fiber: 4g
Carbohydrates: 21g
http://diabeticgourmet.com/recipes/html/1076.shtml

Diabetic Dish of the Week – Buffalo Turkey Tacos

July 18, 2017 at 4:55 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 Buffalo Turkey Tacos. Made with JENNIE-O Lean Ground Turkey or you could substitute that by using Jennie – O Extra Lean Ground Turkey Breast. The Lean Ground Turkey Breast has fewer calories than the Ground Turkey. Along with the Turkey you’ll be using Wing Sauce and Blue Cheese Dressing to give that Buffalo heat taste! You can find this recipe at the Diabetic Gourmet Magazine website. At the site you’ll find a huge selection of Diabetic Friendly recipes and don’t forget to subscribe to the Diabetic Gourmet Magazine. Enjoy and Eat Healthy! http://diabeticgourmet.com/

 

Buffalo Turkey Tacos

Ingredients

1 (16-ounce) package JENNIE-O Lean Ground Turkey
1/3 cup hot pepper wing sauce
8 hard corn taco shells, heated as specified on package
1 cup shredded lettuce
2 tomatoes, diced
1 avocado, sliced
1/2 cup blue cheese dressing

Directions

1 – Cook turkey as specified on package. Always cook to well-done, 165F as measured by a meat thermometer.
2 – Add hot pepper sauce. Stir to combine.
3 – Fill tacos shells with lettuce, turkey mixture, tomatoes and avocado.
4 – Drizzle with blue cheese dressing.

Nutritional Information (Per Serving)
Calories: 220
Protein: 14g
Sodium: 260 mg
Cholesterol: 45 mg
Fat: 13g
Saturated Fat: 4g
Dietary Fiber: 3g
Sugars: 1g
Carbohydrates: 13g

http://diabeticgourmet.com/recipes/html/1341.shtml

“Meatless Monday” Recipe of the Week – Herb Potato Salad

July 17, 2017 at 4:52 AM | Posted in Diabetic Gourmet Magazine, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Herb Potato Salad. It’s off the Diabetic Gourmet Magazine which has a large selection of Diabetic Friendly Recipes. Plus don’t forget the Diabetic Gourmet Magazine, an excellent Diabetic Recipe magazine. So Enjoy and Eat Healthy! http://diabeticgourmet.com/

 

Herb Potato Salad
Servings: 6

Ingredients

1 lb new red potatoes
1/2 cup sliced radishes (optional)
Dressing:

3 Tbsp plain, nonfat yogurt
1 Tbsp reduced calories mayonnaise
1-1/2 tsp Dijon mustard
1/2 tsp garlic
1/2 tsp dried basil
1/4 tsp dried thyme
1/4 tsp onion powder
1/4 tsp salt (optional)
Directions

1 – Scrub potatoes & cube. Place in medium saucepan and cover with water. Bring to a boil. Cover, reduce heat and simmer 12 minutes or until potatoes are done. Drain. Mix dressing ingredients and combine hot potatoes, dressing and radishes. Serve hot or cold.

Nutritional Information (Per Serving)
Calories: 80
Protein: 2g
Sodium: 60 mg
Fat: 1g
Carbohydrates: 16g
Exchanges: 1 Starch/Bread

http://diabeticgourmet.com/recipes/html/110.shtml

Diabetic Dish of the Week – Fajita Turkey Burger

July 11, 2017 at 4:52 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 a Fajita Turkey Burger. It’s made using the always delicious Jennie-O Extra Lean Ground Turkey Breast. When I make my Crock Pot 3 Bean Turkey Chili I always use this! The recipe is off the Diabetic Gourmet website, which also has an excellent magazine by the same name – Diabetic Gourmet Magazine. So be sure to check the site out for this recipe and the huge selection of Diabetic Friendly recipes they have. Enjoy and Eat Healthy! http://diabeticgourmet.com/

Fajita Turkey Burger

Ingredients

1/2 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon crushed red pepper flakes
1 teaspoon paprika
salt and freshly ground pepper, if desired
1 (16-ounce) package Jennie-O Extra Lean Ground Turkey Breast
1/4 cup salsa, drained
3/4 cup cilantro, divided
2 onions, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
Wholly Guacamole classic or spicy dip, if desired
Wholly Guacamole salsa, if desired
5 reduced-calorie hamburger buns, split
1/3 cup shredded reduced-fat Monterey Jack cheese

Directions

1 – In small bowl, combine cumin, garlic powder, chili powder, red pepper flakes, paprika and salt and pepper, if desired.
2 – Mix ground turkey, half of spice mixture, drained salsa, and 1/2 cup cilantro; form into 5 (1/2-inch thick) patties. Lightly spray patties with cooking spray. Place patties in skillet over medium-high heat. Cook 17 to 19 minutes, turning occasionally. Always cook to well done, 165F as measured by a meat thermometer.
3 – Meanwhile, coat large skillet with cooking spray. Cook onions, bell peppers and remaining spice mixture over medium-high heat 5 to 7 minutes, stirring occasionally. Stir in remaining 1/4 cup cilantro.
4 – To assemble burgers, spread guacamole and salsa, if desired, on buns. Place burgers, cheese and vegetable mixture on buns.
* Always cook to an internal temperature of 165F.

Nutritional Information (Per Serving)
Calories: 260
Protein: 29g
Sodium: 410 mg
Cholesterol: 60 mg
Fat: 7g
Saturated Fat: 3.5g
Dietary Fiber: 4g
Sugars: 5g
Carbohydrates: 23g
http://diabeticgourmet.com/recipes/html/1326.shtml

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

July 9, 2017 at 5:34 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | 2 Comments
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This week’s Soup Special of the Day is Mexican Chicken Soup. Chicken combined with Zucchini, Peas, Carrots, Avocados, Garlic, and Spices. It’s from the Diabetic Gourmet Magazine website which is loaded with delicious and Diabetic Friendly recipes like this one. Enjoy and Eat Healthy! http://diabeticgourmet.com/

Mexican Chicken Soup

Yield: 10 servings.
Serving Size: 1-1/2 cups.

Ingredients

1 Tbsp canola oil
2 cloves garlic, minced
1 medium onion, sliced
4 celery stalks, sliced
1/8 tsp ground black pepper
2 tsp cumin
1 tsp red pepper flakes
8 cups low-sodium chicken stock
2/3 cup lentils
1 can (19 oz) tomatoes, chopped
3 medium carrots, thinly sliced
2 lbs cooked chicken, cubed
1 small zucchini, thinly sliced
1 cup frozen peas
1 small avocado, peeled and sliced

Directions

1 – In Dutch oven, heat canola oil. Add garlic, onion and celery. Sauté until vegetables are tender. Season with black pepper, cumin and red pepper flakes.
2 – Add chicken stock, lentils, tomatoes and carrots. Simmer, covered, 30 minutes, or until carrots are tender.
3 – Add chicken, zucchini and peas.
4 – Cover and simmer 10 to 15 minutes longer, or until vegetables are tender. Garnish with avocado slices.

Nutritional Information (Per Serving)
Calories: 250
Protein: 33g
Sodium: 280 mg
Cholesterol: 75 mg
Fat: 6g
Saturated Fat: 1.5g
Dietary Fiber: 5g
Carbohydrates: 14g

http://diabeticgourmet.com/recipes/html/1206.shtml

“Meatless Monday” Recipe of the Week – Avocado and Mango Salad with Acai-Berry Vinaigrette

June 26, 2017 at 5:31 AM | Posted in Diabetic Gourmet Magazine, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Avocado and Mango Salad with Acai-Berry Vinaigrette. The recipe is from the Diabetic Gourmet website and magazine. The Diabetic Gourmet website has a great selection of Diabetic Friendly recipes along with tips and news on how to manage your Diabetes. Enjoy and Eat Healthy! http://diabeticgourmet.com/

 

Avocado and Mango Salad with Acai-Berry Vinaigrette

This fresh and nutritious salad of chopped greens, sliced avocado and mango is drizzled with a vibrant vinaigrette dressing.

Ingredients

1/2 cup V8 V-Fusion Acai Mixed Berry juice
1/4 cup olive oil
1/4 cup balsamic vinegar
2 tablespoons water
1 tablespoon Dijon mustard
1 clove garlic, minced
1/8 teaspoon ground black pepper
6 cups chopped Romaine lettuce
1 medium mango, peeled, seeded and sliced (about 1 1/2 cups)
1 medium avocado, peeled, pitted and sliced (about 1 1/2 cups)
Fresh raspberries for garnish (optional)

Directions

Beat the V8, oil, vinegar, water, mustard, garlic and black pepper in a medium bowl with a whisk or fork.
Divide the lettuce among 4 salad bowls. Top with the mango and avocado slices. Spoon 2 tablespoons vinaigrette over each salad.
Garnish with fresh raspberries, if desired. Serve immediately.

Nutritional Information (Per Serving)
Calories: 122Protein: 1g
Sodium: 49 mg
Cholesterol: 0 mg
Fat: 8g
Carbohydrates: 12g

http://diabeticgourmet.com/recipes/html/1261.shtml

Diabetic Dish of the Week – Chimichurri Steak Wraps

June 20, 2017 at 5:47 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 a Chimichurri Steak Wraps. It’s from the Diabetic Gourmet Magazine website. The Diabetic Gourmet site is loaded with Delicious and Diabetic Friendly recipes like the Chimichurri Steak Wraps. Check it out today. Enjoy and Eat Healthy! http://diabeticgourmet.com/

 

Chimichurri Steak Wraps

Ingredients

12 ounces grilled top sirloin steak, cut into slices
3 cups fresh baby spinach
1/2 large red bell pepper, cut into thin strips
4 medium whole wheat tortillas (8 to 10-inch diameter)
Chimichurri Sauce:

1 cup fresh parsley leaves
2 cloves garlic
3 tablespoons olive oil
1 tablespoon red wine vinegar
1/4 teaspoon salt

Directions

1 – Place parsley and garlic in food processor or blender container. Cover; process until finely chopped. Add oil, vinegar and salt; process just until blended.
2 – Spread each tortilla evenly with Chimichurri Sauce, leaving 1/4-inch border around edge. Top with equal amounts spinach, bell pepper slices and beef slices on top two-thirds of tortilla. Fold bottom of tortilla up over filling. Fold right and left sides to center overlapping edges; secure with wooden picks; if desired.

Nutritional Information (Per Serving)
Calories: 340
Protein: 30g
Sodium: 410 mg
Cholesterol: 49 mg
Fat: 16g
Saturated Fat: 3g
Dietary Fiber: 3.7g
Carbohydrates: 25g

http://diabeticgourmet.com/recipes/html/915.shtml

Asian Grilled Pork Tenderloin with Pineapple

June 10, 2017 at 5:14 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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Passing along a recipe for a Asian Grilled Pork Tenderloin with Pineapple. It’s from the Diabetic Gourmet Magazine website. At the Diabetic Gourmet website you’ll find a large selection of Diabetic Friendly recipes along with Diabetes Management tips, Diabetic News and more! Check it out today. Enjoy and Eat Healthy! http://diabeticgourmet.com/

 

 

Asian Grilled Pork Tenderloin with Pineapple
Ingredients

2 (12-16 oz.) each pork tenderloins
1 (6-oz) can pineapple juice
3 tablespoons soy sauce
2 tablespoons fresh garlic, minced
2 tablespoons fresh ginger, minced
1-1/2 teaspoons coarse salt (kosher)
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground black pepper
2 cups fresh pineapple, peeled cubed (1-inch pieces)
6-8 wooden or metal skewers

Directions

1 – Place pork tenderloins in resealable plastic bag; set aside.
2 – In small bowl, combine marinade ingredients; pour over pork. Seal bag; refrigerate for at least 1 hour to marinate, or up to 24 hours to enhance flavor.
3 – Preheat grill to medium-hot. When ready to grill, remove pork from marinade and place on grill. Cook, covered, for about 10 minutes per side or until the internal temperature of pork is 160 degrees F.
4 – Meanwhile, place the pineapple chunks on the skewer; place on grill during the last 6 minutes of grilling time, turning after 3 minutes.
5 – To serve, slice pork into 1/2-inch slices (medallions) and serve with grilled pineapple.

 

Nutritional Information (Per Serving)
Calories: 180
Protein: 26g
Sodium: 577 mg
Cholesterol: 77 mg
Fat: 4g
Dietary Fiber: 1g
Carbohydrates: 9g
http://diabeticgourmet.com/recipes/html/861.shtml

Diabetic Dish of the Week – Cranberry Apple Crisp

June 6, 2017 at 5:28 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 a Cranberry Apple Crisp. Equal Sweetener replaces the Sugar in the dish. The recipe is off the Diabetic Gourmet Magazine website. The Diabetic Gourmet site has a large selection of Diabetic Friendly Recipes so check it out today. Enjoy and Eat Healthy! http://diabeticgourmet.com/

 

 

Ingredients

Filling:

 

3 cups peeled, cored, sliced apples
2 cups fresh or frozen thawed cranberries
1 cup Equal Spoonful*
Topping:

1/3 cup all-purpose flour
1/4 cup chopped pecans
1/4 cup stick butter or margarine, melted
1/2 cup Equal Spoonful**
* Substitute 24 packets Equal sweetener
** Substitute 12 packets Equal sweetener

Directions

1 – For Filling, combine apples, cranberries and 1 cup Equal in an ungreased 10-inch pie plate.
2 – For Topping, combine flour, pecans, melted butter and 1/2 cup Equal. Mix until well blended. Sprinkle flour mixture over apples and cranberries in pie plate.
3 – Bake in preheated 350F oven 55 to 60 minutes or until fruit is tender. Serve warm or at room temperature.
Nutritional Information (Per Serving)
Calories: 145
Protein: 1g
Sodium: 67 mg
Cholesterol: 0 mg
Fat: 8g
Carbohydrates: 18g
http://diabeticgourmet.com/recipes/html/876.shtml

Avocado Turkey Burger

June 4, 2017 at 4:57 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine, Jennie-O Turkey Products | Leave a comment
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I’m passing along a recipe I came across at the Diabetic Gourmet Magazine, Avocado Turkey Burger. It’s made using Jennie-O Extra Lean Ground Turkey Breast. Check out the Diabetic Gourmet Magazine,  it has a great selection of Diabetic Friendly recipes also. http://diabeticgourmet.com/

 

 

Avocado Turkey Burger
Ingredients

1/2 cup unsweetened applesauce
1 (16-ounce) package Jennie-O Extra Lean Ground Turkey Breast
2 teaspoons no-salt seasoning
5 small whole wheat buns
5 slices light Cheddar cheese
1 avocado, peeled and diced

Directions

1 – Drain applesauce in a strainer to eliminate excess liquid. Mix ground turkey, applesauce and no-salt seasoning.
2 – Form mixture into 5 patties. Cook patties according to package directions. Always cook to well-done, 165F as measured by a meat thermometer.
3 – Place burgers on bun bottoms. Top with cheese and avocado. Cover with bun top.
Always cook to an internal temperature of 165F.

 

Nutritional Information (Per Serving)
Calories: 240
Protein: 30g
Sodium: 410 mg
Cholesterol: 50 mg
Fat: 6g
Saturated Fat: 2.5g
Dietary Fiber: 2g
Sugars: 3g
Carbohydrates: 15g
http://diabeticgourmet.com/recipes/html/1327.shtml

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