Diabetic Dish of the Week – PACIFIC OCEAN SALMON WITH FRESH VEGETABLES

June 25, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is a PACIFIC OCEAN SALMON WITH FRESH VEGETABLES. The recipe calls for California King Salmon fillets with a Balsamic Marinade along with Fresh Vegetables. The recipe is from one of my favorite sites, the Diabetic Gourmet Magazine website. At the Diabetic Gourmet site you’ll find a huge selection of Diabetic Friendly Recipes so check it out today. So Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

PACIFIC OCEAN SALMON WITH FRESH VEGETABLES
Ingredients

4 fresh California King Salmon fillets (six-ounce)
For Balsamic Marinade

1/3 cup olive oil
3 Tbsp. balsamic vinegar
3 Tbsp. seasoned rice wine vinegar
1 Tbsp. Dijon mustard
2 cloves of garlic, crushed
1/2 tsp. salt
1/4 tsp. coarsely ground pepper
1/4 tsp. crushed red pepper
For Vegetables

3/4 lbs.(about 4 cups) broccoli florets with 2-1/2 inch stems
1 cup roma tomatoes, diced
1/3 cup red onion, diced
2 Tbsp. capers
2 Tbsp. fresh basil leaves, chopped
2 Tbsp. fresh dill, chopped

Directions

1 – Rinse salmon fillets and pat dry. Set the fillets aside.
2 – Prepare Balsamic Marinade: In a small bowl whisk together oil, vinegar, mustard, garlic, salt, black and red pepper. Remove 1/4 cup marinade to baste the salmon while grilling or broiling.
3 – For Vegetables: Steam broccoli about 5 minutes or until crisp-tender. Rinse with cold water. Place in a large bowl with tomatoes, onions, capers, basil, and dill. Pour remainder of marinade over the vegetables in a bowl and marinade.
4 – To Finish: Grill or broil salmon and serve fish over room-temperature vegetables (prepared above).

Recipe Yield: Servings: 4

NUTRITIONAL INFORMATION PER SERVING:
Calories: 455
Fat: 24 grams
Sodium: 487 milligrams
Cholesterol: 84 milligrams
Protein: 50 grams
Carbohydrates: 11 grams

https://diabeticgourmet.com/diabetic-recipes/pacific-ocean-salmon-with-fresh-vegetables

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Diabetic Dish of the Week – SOUTHWESTERN EGG SCRAMBLE

June 18, 2019 at 6:02 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 SOUTHWESTERN EGG SCRAMBLE. Start your day off right with this week’s recipe! Made using Hominy, Green Chilies, Egg Substitute, and Reduced Fat Shredded Monterey Jack Cheese. 4 ingredients and real easy to prepare. It’s 125 calories and 7 carbs per serving. The recipe is from the Diabetic Gourmet Magazine where you’ll find a huge selection of Diabetic Friendly Recipes so be sure to check it out today. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

SOUTHWESTERN EGG SCRAMBLE
Ingredients

3/4 cup canned (drained) hominy
2 tablespoons chopped green chilies
2 cups fat-free egg substitute
1/2 cup shredded, reduced-fat Monterey Jack (plain or with hot peppers) or Mexican cheese blend

Directions

1 – Coat a large nonstick skillet with cooking spray and preheat over medium heat. Add the hominy to the skillet and cook for about 1 minute, until heated through.
2 – Stir the chilies into the egg substitute and pour over the hominy. Reduce the heat to medium-low and cook without stirring for several minutes, until the eggs are set around the edges. Stirring gently to scramble, continue to cook for another minute, until the eggs are almost set.
3 – Sprinkle the cheese over the eggs and cook just until the eggs are set but not dry and the cheese is melted. Serve hot.

Recipe Yield: Yield: 4 servings“ Serving Size: 1/4 of recipe

NUTRITIONAL INFORMATION PER SERVING:
Calories: 125
Fat: 2.3 grams
Sodium: 414 milligrams
Cholesterol: 1 milligrams
Protein: 17 grams
Carbohydrates: 7 grams
https://diabeticgourmet.com/diabetic-recipes/southwestern-egg-scramble

“Meatless Monday’ Recipe of the Week – PENNE WITH ROASTED EGGPLANT AND SAVORY MUSHROOM RAGOUT

May 27, 2019 at 6:01 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 – PENNE WITH ROASTED EGGPLANT AND SAVORY MUSHROOM RAGOUT. To make this delicious sounding dish you’ll need; 1 box of Dreamfields Penne Rigate or Rotini, Eggplants, Herbs and Spices, Mushrooms, Wine, Marinara Sauce, and Parmesan Cheese. The recipe comes from the Diabetic Gourmet Magazine website which has a huge selection of Diabetic Friendly Recipes so be sure to check it out. Enjoy and Make 2019 a Healthy One. https://diabeticgourmet.com/

PENNE WITH ROASTED EGGPLANT AND SAVORY MUSHROOM RAGOUT

Ingredients

1 box Dreamfields Penne Rigate or Rotini
2 medium eggplants (about 3/4 pound each)
2 tablespoons olive oil
1/2 cup chopped fresh parsley
1 tablespoon each chopped fresh rosemary, minced garlic and finely chopped red onion
1 cup each sliced porcini (dry), portobello (fresh) and shiitake (fresh) mushrooms (see note below)
1/2 cup dry red wine
2 cups (16 ounces) prepared marinara sauce
1/2 teaspoon salt
1 teaspoon pepper
1/2 cup shredded Parmesan cheese
Shredded Parmesan cheese, optional

Directions
1 – Cut eggplant into 1/2-inch rounds. Spray cut sides with nonstick cooking spray. Place on nonstick baking sheet or foil-lined baking sheet.
2 – Bake in preheated 450F oven 15 minutes or until tender. Remove from oven. Place eggplant on paper towels. When cooled, cut slices in half.
3 – Meanwhile, heat oil in large nonstick skillet over medium-high heat until hot. Add parsley, rosemary, garlic and onion. Cook 1 to 2 minutes until sizzling, stirring frequently. Add mushrooms. Stir in wine; cook 2 to 3 minutes until wine evaporates. Stir in marinara sauce and eggplant. Sprinkle with salt and pepper. Bring to boil; reduce heat and simmer 15 to 20 minutes, stirring occasionally.
4 – Cook pasta according to package directions. Drain well. Toss with eggplant sauce and 1/2 cup Parmesan cheese. Sprinkle with additional cheese, if desired.
Note: To hydrate porcini mushrooms, cover mushrooms with hot water. Allow to stand about 20 minutes to soften; drain.

Recipe Yield: Yield: 6 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 397
Calories from fat: 65
Fat: 10 grams
Saturated Fat: 6 grams
Fiber: 12 grams
Sodium: 641 milligrams
Cholesterol: 6 milligrams
Protein: 14 grams
Carbohydrates: 65 grams
https://diabeticgourmet.com/diabetic-recipe/penne-with-roasted-eggplant-and-savory-mushroom-ragout

CUMIN-CRUSTED FISH FILLET WITH LEMON

May 26, 2019 at 6:01 AM | Posted in Diabetic Gourmet Magazine | Leave a comment
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I’m passing along a Delicious and Healthy Fish Recipe I cam across at the Diabetic Gourmet Magazine website, CUMIN-CRUSTED FISH FILLET WITH LEMON. For the Fish you can use your choice of Whitefish like; Cod, Walleye, Halibut. Seasoned with Cumin, Thyme, Paprika, and Parsley. This is just one many Diabetic Friendly Recipes that you can find at the Diabetic Gourmet Magazine website so check it out soon! Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

CUMIN-CRUSTED FISH FILLET WITH LEMON

Ingredients

1/2 to 1 Tbsp ground cumin (7.5 – 15 mL)
1/4 tsp thyme (1 mL)
1 tsp paprika (5 mL)
1/2 tsp lemon pepper (2 mL)
1 lb whitefish fillets (like cod, walleye or halibut) (500g)
1/2 Tbsp canola oil (7.5 mL)
2 Tbsp chopped parsley (30 mL)
lemon wedges

Directions

1 – In a small bowl, mix together cumin, thyme, paprika, and lemon pepper.
Rub spice mixture on both sides of fillets.
2 – In a large skillet, set over medium heat, heat canola oil. Add fish fillets and cook until browned on both sides and fish is opaque in the center about 4 minutes per side.
Sprinkle with parsley and serve immediately with lemon wedges.

Recipe Yield: Yield: 4 servings.Serving Size: 4 oz (125 g) fish.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 130
Fat: 3.5 grams
Fiber: 1 grams
Sodium: 100 milligrams
Cholesterol: 100 milligrams
Protein: 22 grams
Carbohydrates: 1 grams
https://diabeticgourmet.com/diabetic-recipe/cumin-crusted-fish-fillet-with-lemon

“Meatless Monday” Recipe of the Week – POTATO, BROCCOLI AND FENNEL SALAD

May 20, 2019 at 6:01 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 – POTATO, BROCCOLI AND FENNEL SALAD. Idaho Potatoes, Broccoli, Ranch Salad Dressing, and Red Onions are some of the ingredients you’ll need to make this week’s recipe. It’s from the Diabetic Gourmet Magazine website which has a huge selection of Diabetic Friendly recipes to choose from so check it out today! Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

POTATO, BROCCOLI AND FENNEL SALAD

Ingredients

8 large Idaho potatoes (about 4 pounds), well-scrubbed, cut into 3/4-inch chunks
1/2 teaspoon salt
4 cups chopped broccoli (about 1 bunch)
2 cups (16 ounces) favorite ranch salad dressing
3 cups chopped fennel (about one large bulb), with core and tops removed
1 large red onion, quartered and very thinly sliced (about 1 1/2 cups)
1/2 cup diced green olives with pimento (optional)
Salt and pepper to taste
Leaf lettuce, for garnish
Cherry tomatoes or sliced tomatoes, for garnish

Directions

1 – Fill large stockpot half full of water, add salt and bring to boiling over high heat. Add potatoes and bring back to boiling over high heat; reduce heat to medium and boil for three minutes.
2 – Add broccoli to potatoes and bring back to boiling over high heat. Reduce heat to medium again, and cook until desired doneness (1-3 minutes). Potatoes and broccoli should both be firm. Drain well in colander.
3 – Transfer potatoes and broccoli to large mixing bowl, add ranch dressing and let cool. Stir in fennel, onions and olives, if using. Taste and season with salt and pepper, if desired. Serve on bed of leaf lettuce with ripe tomatoes as garnish.

Recipe Yield: Yield: 14 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 280
Fat: 18 grams
Sodium: 480 milligrams
Cholesterol: 10 milligrams
Protein: 4 grams
Carbohydrates: 28 grams
https://diabeticgourmet.com/diabetic-recipes/potato-broccoli-and-fennel-salad

SUGAR FREE BLUEBERRY BANNOCK

May 19, 2019 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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I came across a delicious sounding Pastry Recipe, SUGAR FREE BLUEBERRY BANNOCK. I ‘ve never heard of this one but it is described as a flat quick bread that is often cut into wedges, like scones. So if you like Scones, you’ll like this! Plus its Diabetic Friendly, 130 calories. The recipe is from the Diabetic Gourmet Magazine website which has a huge selection of Diabetic Friendly Recipes. Be sure to check it out! So Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

SUGAR FREE BLUEBERRY BANNOCK
Bannock is a flat quick bread that is often cut into wedges, like scones. This is a whole-wheat, baked version of a traditional Aboriginal recipe. Canola oil helps produce a light and tender crumb for this blueberry bannock recipe.

Recipe Yield: 8

Ingredients

1 cup whole-wheat flour (250 mL)
1 cup all-purpose flour (250 mL)
3/4 cup fresh or frozen blueberries (175 mL)
2 Tbsp baking powder (30 mL)
1/2 tsp ground cinnamon (2 mL)
1/8 tsp salt (.5 mL)
1/2 cup skim milk (125 mL)
1/2 cup water (125 mL)
1 Tbsp canola oil (15 mL)

Directions
1 – Preheat oven to 400F (200C).
2 – In bowl, combine flours, blueberries, baking powder, cinnamon and salt.
3 – Stir in milk, water and canola oil and, using hands, moisten all ingredients, handling dough as little as possible.
4 – Turn dough out of bowl and place on lightly floured surface.
5 – Using hands, form disc about 1/2-inch (1-cm) thick and about 9-10 inches (22-25 cm) in diameter. If necessary, sprinkle with flour to keep dough from sticking. Cut into 8 wedges.
6 – Place wedges on parchment-lined baking sheet and bake for 15-20 minutes or until bannock is golden brown.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 130
Fat: 2 grams
Fiber: 2 grams
Sodium: 340 milligrams
Protein: 5 grams
Carbohydrates: 24 grams
https://diabeticgourmet.com/diabetic-recipe/sugarfree-blueberry-bannock

Diabetic Dish of the Week – FALL-APART BEER BRISKET

May 14, 2019 at 6:02 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 recipe for FALL-APART BEER BRISKET. Drooling just at the name of it! Made using Beef Brisket along with a Dark Stout Beer. This recipe will make some mouth-watering sandwiches! The recipe comes the Diabetic Gourmet Magazine website which has a Diabetic Friendly recipes to please everyone! So check it out today! Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

FALL-APART BEER BRISKET

Ingredients

2 Tbsp canola oil (30 mL)
1 1/2 lb trimmed beef brisket (750 g)
canola oil cooking spray
1 1/2 cups diced onion (about 1 large onion) (375 mL)
2 tsp minced garlic (10 mL)
1 bottle (12 oz/341 mL) dark stout beer
2 Tbsp cider vinegar (30 mL)
1 1/2 tsp dried oregano leaves (7 mL)
1 tsp dried thyme leaves (5 mL)
3 Tbsp steak sauce (45 mL)
3 Tbsp no-salt-added tomato paste (45 mL)
1/2 tsp salt (2 mL)
6 multigrain bread slices

Directions

1 – Heat 1 Tbsp (15 mL) of canola oil in large, nonstick skillet over medium-high heat. Brown beef 3 minutes on each side. Place beef in slow cooker coated with cooking spray. Heat remaining 1 Tbsp (15 mL) canola oil, cook onions 4 minutes or until beginning to brown, stirring frequently. Stir in garlic and cook 15 seconds.
2 – Remove skillet from heat and stir in garlic, beer, vinegar, oregano, thyme, steak sauce, and tomato paste. Stir until well blended and pour over beef in slow cooker, making sure that beef is covered completely with liquid.
3 – Cover and cook on low setting for 6 hours. Remove beef and place on cutting board. Stir salt into slow cooker mixture. Thinly slice beef (it will shred automatically as you slice). Return beef to slow cooker and stir. Cover and let stand 15 minutes to absorb flavors.
4 – To serve, place strainer in large bowl, strain beef mixture, shaking off excess liquid and place in serving bowl. Serve juices alongside. Place equal amounts of shredded beef on warmed multigrain bread slices (2 oz/60 g per serving) as open-faced sandwiches. Spoon desired amount of liquid over each.
NOTES:
A hearty, comfort food meal with rich flavor. Buy beef brisket that weighs almost 2 pounds before trimming as there is quite a bit of fat to discard. If a sliced brisket is preferred over the shredded variety, cook about 30 minutes less than recommended above. Serving size: 1/2 cup (125 mL) beef, 1/3 cup (75 mL) sauce.

Recipe Yield: Yield: 6 servings
NUTRITIONAL INFORMATION PER SERVING:
Calories: 300
Fat: 10 grams
Saturated Fat: 2 grams
Fiber: 3 grams
Sodium: 500 milligrams
Cholesterol: 45 milligrams
Protein: 29 grams
Carbohydrates: 18 grams
https://diabeticgourmet.com/diabetic-recipe/fall-apart-beer-brisket

“Meatless Monday” Recipe of the Week – BLACK BEAN BURGERS WITH AVOCADO-LIME MAYO

May 13, 2019 at 6:01 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 BLACK BEAN BURGERS WITH AVOCADO-LIME MAYO. Included are recipes for both the Mayonnaise and Black Bean Burgers. The recipe is from one of my favorite sites and Magazines, the Diabetes Self Management website. Plus you can subscribe to their Magazine, the Diabetes Self Management. So Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

BLACK BEAN BURGERS WITH AVOCADO-LIME MAYO

Ingredients

Mayonnaise
1/2 ripe medium avocado, peeled and pitted
2 Tbsp canola mayonnaise 30 mL
1 Tbsp fresh lime juice 15 mL
1 Tbsp water 15 mL
1/4 cup chopped fresh cilantro leaves 60 mL
Burgers

1 can (15 oz/426 mL) black beans, rinsed and drained
1/2 of (15 oz/426 mL) can kidney beans, rinsed and drained
1/2 cup finely chopped green bell pepper 125 mL
1/3 cup quick-cooking oats 75 mL
2 large egg whites
1 Tbsp canola oil 15 mL
1/8 – 1/4 tsp cayenne pepper .5 – 1 mL
canola oil cooking spray
4 whole-wheat hamburger buns, split and toasted
1/4 cup thinly sliced red onion 60 mL
4 tomato slices
4 lettuce leaves
4 lime wedges (optional)

Directions

1 – Place canola mayonnaise ingredients in a blender, secure lid, and puree until smooth.
2 – Place beans in a gallon-size resealable bag. Using a meat mallet, pound beans to a coarse texture, resembling lumpy mashed potatoes. Place beans in a medium bowl and add bell pepper, oats, egg whites, canola oil, and cayenne pepper. Mix well and shape into four patties.
3 – Coat a large nonstick skillet with canola oil cooking spray and heat over medium heat. Add patties and cook 4 minutes on each side or until they begin to lightly brown. The patties will be fragile, so be sure to turn them gently.
4 – To assemble, spoon 1 Tbsp (15 mL) canola mayonnaise mixture on each bun half. Top each bottom bun with burger, onion, a tomato slice, and a lettuce leaf. Place bun tops over each. Serve with lime wedges.
* Fresh tip: If desired, omit the buns and serve the patties on the lettuce leaf, tomato slice, and onion. Spoon the mayonnaise mixture on top of the patties and serve with lime wedges.

NOTES:
Jazz up these tasty burgers with avocado-lime mayo and you’ll have a vegetarian sandwich that even die-hard meat eaters will love.

Recipe Yield: Yield: 4 servings. Serving size: 1 burger.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 300
Fat: 12 grams
Saturated Fat: 1.8 grams
Fiber: 10 grams
Sodium: 785 milligrams
Protein: 19 grams
Carbohydrates: 33 grams
https://diabeticgourmet.com/diabetic-recipe/black-bean-burgers-with-avocado-lime-mayo

Diabetic Dessert of the Week – ALMOND CHEESECAKE BARS

May 9, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dessert of the Week is – ALMOND CHEESECAKE BARS. Graham Crackers, Almonds, Reduced Fat Cream Cheese, Eggs, Reduced Fat Sour Cream are just some of the ingredients that make up this week’s recipe. Splenda No Calorie Sweetener replaces the Sugar in the recipe. The Dessert is 120 calories and 8 carbs per serving. The recipe is from the Diabetic Gourmet Magazine website where you’ll find a huge selection of Diabetic Friendly Recipes. Well Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

ALMOND CHEESECAKE BARS

Ingredients

Crust:

1/4 cup Splenda No Calorie Sweetener, Granulated
1 1/4 cups graham cracker or vanilla wafer crumbs
1/3 cup light butter, melted
1/4 cup toasted sliced almonds, finely ground
Filling:

12 ounces reduced fat cream cheese
1/2 cup Splenda No Calorie Sweetener, Granulated
2 large eggs
1/4 cup reduced fat sour cream
2-1/2 teaspoons vanilla extract
1 teaspoon almond extract
1/4 cup toasted, sliced almonds

Directions

1 – Preheat oven to 350 degrees F.
2 – Spray an 8×8 pan with non-stick cooking spray.
3 – Mix crust ingredients together in a mixing bowl. Mix well. Press into prepared pan. Bake 10-12 minutes or until firm.
4 – Mix cream cheese and Splenda Granulated Sweetener together until smooth. Add eggs, one at a time, scraping the sides of the bowl, and mixing well after each addition. Add sour cream and extracts; mix well. Pour over prepared crust.
5 – Bake in preheated oven for 40 to 47 minutes, or until firm.
6 – Top with toasted almonds.

Recipe Yield: Serves: 20 Serving Size: 1 bar

NUTRITIONAL INFORMATION PER SERVING:
Calories: 120
Fat: 8 grams
Saturated Fat: 3.5 grams
Sodium: 105 milligrams
Cholesterol: 35 milligrams
Protein: 4 grams
Carbohydrates: 8 grams
Sugars: 4 grams
https://diabeticgourmet.com/diabetic-recipes/almond-cheesecake-bars

Diabetic Dish of the Week – FRESH ASPARAGUS TOPPED WITH SUNNY-SIDE UP EGGS

May 7, 2019 at 6:02 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 – FRESH ASPARAGUS TOPPED WITH SUNNY-SIDE UP EGGS. A perfect way to start your day with Breakfast or Brunch, FRESH ASPARAGUS TOPPED WITH SUNNY-SIDE UP EGGS. It’s only 135 calories and 2 carbs per serving! The recipe is off one of my favorite go to recipe sites, the Diabetic Gourmet Magazine website. At the Diabetic Gourmet site you’ll find a huge selection of Diabetic Friendly Recipes so be sure to check it out today! Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

FRESH ASPARAGUS TOPPED WITH SUNNY-SIDE UP EGGS

Ingredients

1 bunch asparagus, woody ends trimmed
Cooking spray
2 Eggland’s Best large eggs
1 tablespoon olive oil (optional)
1 teaspoon Parmesan cheese (optional)
1 teaspoon breadcrumbs (optional)
1/4 cup chopped red peppers (optional)

Directions

1 – Fill medium saucepan with water and bring to a boil. Submerge asparagus and cook for approximately 2 minutes, maintaining a bright green color and slight crunch. Immediately remove asparagus and shock it in a bowl of ice water. Reserve.
2 – Coat medium size skillet with cooking spray. Crack two Eggland’s Best eggs into pan and cook over medium heat until the whites set and the edges of the eggs are cooked.
3 – Place asparagus on plate, making an even layer. Remove eggs from the pan using a slotted spatula and place on top of asparagus. Top with a drizzle of olive oil and garnish with Parmesan cheese, bread crumbs or red peppers, if desired. Can also be served on two pieces of whole wheat toast.

Recipe Yield: Yield: 2 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 135
Fat: 11 grams
Saturated Fat: 5 grams
Fiber: 1 grams
Sodium: 86 milligrams
Cholesterol: 176 milligrams
Protein: 7 grams
Carbohydrates: 2 grams
https://diabeticgourmet.com/diabetic-recipes/fresh-asparagus-topped-with-sunny-side-up-eggs

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