Diabetic Dish of the Week – HOMEMADE BREAKFAST SAUSAGE

June 19, 2018 at 5:02 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 – HOMEMADE BREAKFAST SAUSAGE. Homemade Breakfast Sausage that is healthier, lighter in sodium and fat, and 0 carbs. Start the morning off the Healthy Way! The recipe is from the Diabetic Gourmet Magazine website. The Diabetic Gourmet site has a huge selection of Diabetic Friendly Recipes, check it out today! Enjoy and eat Healthy in 2018! https://diabeticgourmet.com/

HOMEMADE BREAKFAST SAUSAGE
Make homemade breakfast sausage that is healthier and lighter in sodium and fat. Serve these zero carb sausage patties with your breakfast or brunch – or as part of a breakfast sandwich. You can even make them ahead of time and store in the freezer until ready to use (just thaw and heat in a skillet or microwave). This is a diabetic and keto diet friendly recipe.

Recipe Yield: 8

Ingredients

1 Pound Ground Pork, Lean
1/2 Teaspoon Ground Rosemary
1/8 Teaspoon Ground Thyme
1/8 Teaspoon Dried Marjoram, Crushed
1/8 Teaspoon Pepper
1/8 Teaspoon Salt
Directions

Combine all ingredients; mix well.
Place in an air-tight container.
Chill in the refrigerator 4 to 24 hours to allow flavors to blend.
Shape into 1/2-inch thick patties.
In skillet cook patties over medium heat about 4 to 5 minutes on each side, or until done.
Alternative Cooking Method: To broil, place patties on an unheated rack in broiler pan. Broil 5-inches from heat about 5 minutes on each side.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 120
Fat: 8 grams
Saturated Fat: 3 grams
Sodium: 65 milligrams
Cholesterol: 40 milligrams
Protein: 10 grams
Carbohydrates: 0 grams
https://diabeticgourmet.com/diabetic-recipe/homemade-breakfast-sausage

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Diabetic Dish of the Week – BAKED ELBOW PASTA WITH HERBED RICOTTA AND TURKEY SAUSAGE

June 12, 2018 at 5:02 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 – BAKED ELBOW PASTA WITH HERBED RICOTTA AND TURKEY SAUSAGE. For the Pasta you’ll be using Dreamfields Elbows along with Shallots, Italian-Style Turkey Sausage, Spices, Tomatoes, Ricotta Cheese, and Mozzarella Cheese. Jennie – O Italian-Style Turkey Sausage would work great with this recipe! You can find this recipe along with all the other Delicious and Diabetic Friendly Recipes at the Diabetic Gourmet Magazine website. They have an endless recipe selection along with Diabetes News and Diabetes Management. Check it out today! Enjoy and eat Healthy in 2018! https://diabeticgourmet.com/

BAKED ELBOW PASTA WITH HERBED RICOTTA AND TURKEY SAUSAGE
Ingredients

1 box Dreamfields Elbows
1 tablespoon olive oil
2 large shallots, thinly sliced
6 cloves garlic, chopped
1-1/4 pounds Italian-style turkey sausage (casing removed)
1 can (28 ounces) diced tomatoes, undrained
1/4 teaspoon crushed red pepper flakes
Herbed Ricotta (see recipe below)
3/4 cup shredded part-skim mozzarella cheese
Salt and pepper

Herbed Ricotta Ingredients
1 container (15 ounces) part-skim ricotta
1 cup shredded part-skim mozzarella cheese
1/2 cup minced fresh parsley
1/3 cup grated Parmesan cheese
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano

Directions

1 – Cook pasta according to package directions. Drain and return to pan.
2 – Meanwhile, in large nonstick skillet, heat oil over medium-high heat. Add shallots and garlic; cook and stir 1 minute. Add sausage; cook, breaking into crumbles, about 5 minutes until sausage is browned and cooked through, stirring frequently.
3 – Add tomatoes and red pepper flakes to skillet; cook 5 minutes to heat through, stirring occasionally.
4 – Meanwhile, combine all Herbed Ricotta Ingredientsin a large bowl; mix well.
5 – Combine pasta and Herbed Ricotta. Add sausage mixture. Season with salt and pepper, as desired. Spoon into 3-quart casserole dish sprayed with nonstick cooking spray. Top with mozzarella. Bake at 375*F for 30 minutes or until heated through.

Recipe Yield: Makes 9 servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 434
Calories from fat: 42
Fat: 17 grams
Saturated Fat: 7 grams
Fiber: 6 grams
Sodium: 730 milligrams
Cholesterol: 77 milligrams
Protein: 16 grams
Carbohydrates: 0 grams
https://diabeticgourmet.com/diabetic-recipes/baked-elbow-pasta-with-herbed-ricotta-and-turkey-sausage

Soup Special of the Day……….CHILLED ROASTED TOMATO SOUP

June 10, 2018 at 5:02 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 CHILLED ROASTED TOMATO SOUP. The dish is 126 calories and 7 net carbs! The recipe comes from the Diabetic Gourmet website which has a huge selection of Diabetic Friendly Recipes! At the Diabetic Gourmet site besides the all the great recipes you’ll find Diabetes Management Tips and News on Diabetes, check it out today. So Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

 

 

CHILLED ROASTED TOMATO SOUP
Take on the summer heat with this cool version of tomato soup, both elegant and easy to prepare. It features plum tomatoes, which are about the shape and size of eggs and are specifically grown for making sauce. They are perfect for this soup.

Plum tomatoes are highly flavorful with a solid fleshy content because they have fewer seed compartments than other varieties of tomatoes. The Spanish explorer Cortez discovered tomatoes growing in Montezuma’s gardens and brought seeds back to Europe where they became popular, especially in Italy.

Add in some basil, which comes in over 50 varieties, and you have the beginning of a great soup. Basil is steeped in folklore. One legend, for example, is that it could cure the bite of the dragon-like creature known as a basilisk hence the name basil. This creature was supposed to have the head of a rooster, the body of a serpent and the wings of a bat. Accordingly, basil was thought to have medicinal properties when applied to the bites or stings of animals.

Another wonderful herb, with seemingly endless tales, is rosemary. The name derives from the Latin, ros, meaning dew, and marinus, meaning sea; hence, one of its common names is “dew of the sea.” The ancient Greeks burned it to drive away evil spirits and illnesses, and it was believed that a fresh twig beneath your pillow would prevent nightmares and ensure a good night’s sleep.

Balsamic vinegar adds a tangy acidity and you can add a dollop of sour cream to thicken the soup and give it a somewhat creamy quality. Chill for a fresh, clean quality and taste that is a great counterbalance to hot weather.

Yield: Makes 4 servings.
Serving size: 1-1/2 cups

Ingredients

1 1/2 Tbsp. olive oil
3 pounds plum tomatoes, halved
8 cloves garlic
2 cups low-sodium organic chicken stock (a little more stock may be added, depending on how thick you want the soup)
1/4 cup fresh basil, chopped
2-3 Tbsp. fresh rosemary
1/2 Tbsp. balsamic vinegar
Salt and freshly ground pepper to taste
Reduced fat sour cream to garnish
4 sprigs parsley to garnish

Directions

Preheat oven to 375 degrees.
1 – Rub a little oil on surface of a baking dish. Toss tomatoes and garlic cloves with remaining oil in bowl. Place tomato halves and garlic on baking dish. Roast for about 1 hour. (A little charring is tasty but don’t burn the tomatoes or garlic.)
2 – Remove from oven. Snip off garlic clove ends. Hand squeeze (be careful, they are hot!) or use the blade of a butter knife to squeeze out softened garlic from the skins into a blender or food processor.
3 – Add tomatoes to processor, scraping the bits to capture all the flavor. Add stock, basil, rosemary and vinegar. Season with salt and pepper. Blend until smooth. Let cool and place in refrigerator to chill. Divide among 4 bowls, garnish with a dollop of sour cream and parsley and serve.

Nutritional Information Per Serving:
126 calories
6 g total fat
1 g saturated fat
11 g carbohydrate
5 g protein
4 g dietary fiber
53 mg sodium

https://diabeticgourmet.com/articles/chilled-roasted-tomato-soup/

Diabetic Dish of the Week – CURRY-LIME CHICKEN WITH TOMATO-BEAN SALAD

June 5, 2018 at 5:02 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 CURRY-LIME CHICKEN WITH TOMATO-BEAN SALAD. Chicken Thighs, Greek Yogurt, Lima Beans, Tomatoes, and Sweet Onions are just 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! Check it out today, you’ll love it. So Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

CURRY-LIME CHICKEN WITH TOMATO-BEAN SALAD
Here’s an exciting chicken recipe to serve for lunch or dinner. The tomato-bean salad offers a fantastic way to include lima beans in your diet. Lima beans a good source of fiber, which helps prevent spikes in blood sugar levels. Lima beans are also a good source of iron, providing almost 25% of the recommended daily amount per cup, along with about 15 grams of protein.

Recipe Yield: 4
Ingredients

1-1/2 to 2 pounds chicken thighs

Grilled Curry-Lime Chicken Thighs with Pickled Tomato-Lima Bean

1 cup plain Greek yogurt
1 teaspoon fresh ginger, diced
1 teaspoon curry powder
juice of 1 lime
1 cup red cider vinegar
1 cup water
2 teaspoons pickling spices
2 teaspoons plus 1/8 tsp salt, divided
1 tablespoon sugar
1/8 teaspoon crushed red pepper flakes
1/2 teaspoon celery seed
1-1/2 cup lima beans, cooked in water for 4 minutes, then drained and cooled
2 cups diced fresh tomatoes
1 small sweet onion, diced
1/4 cup chopped fresh cilantro

Directions

1 – Combine yogurt, ginger, curry powder and lime juice.
2 – Add chicken thighs and turn to coat with yogurt mixture. Allow to marinate in refrigerator 1 to 4 hours.
3 – In small saucepan, combine vinegar and water; add pickling spices, 1/8 teaspoon salt, sugar, red pepper flakes and celery seed. Bring to a boil, then lower heat and simmer for 5 minutes. Remove from heat and cool.
4 – Place lima beans, tomatoes and onion in container. Using a fine mesh sieve, pour the warm vinegar mixture through it and into the vegetable mixture. Add cilantro. Cover and chill at least 1 hour and up to 2 days.
5 – Prepare grill or broiler.
6 – Remove chicken from marinade, draining excess, and discard remaining marinade. Season thighs on both sides with remaining teaspoon salt.
7 – Place chicken on grill or under broiler to sear. Turn over once until well browned, cooking for a total of 6-8 minutes. Continue to cook chicken, turning to avoid burning. Grill or broil chicken until it reaches an internal temperature of 170F, about another 15 to 20 minutes.
8 – Using a slotted spoon, place about 1/3 cup salsa on each plate and place a grilled thigh next to the salsa.

Nutritional Information Per Serving:
Calories: 400
Fat: 19 grams
Saturated Fat: 5 grams
Fiber: 4 grams
Sodium: 471 milligrams
Protein: 33 grams
Carbohydrates: 24 grams
Sugars: 10 grams
https://diabeticgourmet.com/articles/10-ways-to-change-up-your-protein-routine

Diabetic Dish of the Week – MEDITERRANEAN BRAISED BEEF

May 30, 2018 at 5:02 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 – MEDITERRANEAN BRAISED BEEF. You’ll be using a Boneless Beef Chuck Shoulder Pot Roast along with all the Spices to give you that MEDITERRANEAN flair. The recipe is from one of my favorite Diabetic Friendly Recipe websites, the Diabetic Gourmet Magazine website. They have a huge selection of Diabetic Friendly Recipes, check it out today! So Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

MEDITERRANEAN BRAISED BEEF

Ingredients

1 boneless beef chuck shoulder pot roast (2-1/2 to 3 pounds)
1/4 cup all-purpose flour
2 tablespoons olive oil
1/4 cup balsamic vinegar
2 small onions, halved, sliced
4 medium shallots, sliced
1/4 cup chopped pitted dates
1/2 teaspoon salt
1/4 to 1/2 teaspoon black pepper

Directions

1 – Heat oven to 325F. Lightly coat beef pot roast with flour. Heat oil in Dutch oven over medium heat until hot. Brown pot roast; remove.
2 – Add 1-1/2 cups water and vinegar to Dutch oven; cook and stir until brown bits attached to pan are dissolved. Return pot roast. Add onions, shallots, dates, salt and pepper; bring to a boil. Cover tightly and cook in 325F oven 2 to 2-1/2 hours or until pot roast is fork-tender. Remove pot roast; keep warm.
3 – Cook liquid and vegetables over medium-high heat to desired consistency. Carve pot roast. Serve with sauce.

Recipe Yield: Makes 6 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 290
Fat: 12 grams
Saturated Fat: 3 grams
Fiber: 1.2 grams
Sodium: 275 milligrams
Cholesterol: 75 milligrams
Protein: 29 grams
Carbohydrates: 16 grams
https://diabeticgourmet.com/diabetic-recipes/mediterranean-braised-beef

Diabetic Dish of the Week – IRISH BEEF POT PIE

May 22, 2018 at 5:02 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 – IRISH BEEF POT PIE. For the Beef you’ll be using Flat Iron Steak. Also ingredients of Mushrooms, Carrots, Peas, and more all topped with a Flaky Pastry Dough. You can find this recipe at the Diabetic Gourmet Magazine website. At the Diabetic Gourmet site you can find a huge selection of Diabetic Friendly Recipes along with Diabetic News and Diabetes Management Tips. So check it out today and enjoy this week’s recipe. Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

 

IRISH BEEF POT PIE
Tender Flat Iron Steaks are quickly cooked in a hot skillet before adding mushrooms, carrots and peas – and it’s tossed in a savory gravy. The Irish beef pot pie is topped off with flaky pastry dough for a truly satisfying meal. Flat iron steak is also called butlers’ steak or oyster blade steak.

Recipe Yield: 6

Ingredients

1-1/2 pounds beef Flat Iron Steaks
1 package (8 ounces) cremini mushrooms, sliced
1-1/2 cups frozen crinkle-cut carrots
1-1/2 cups frozen peas
2 teaspoons chopped fresh thyme, divided
1 teaspoon minced garlic, divided
Salt and Pepper
3 tablespoons cornstarch
1 can (14 to 14-1/4 ounces) ready-to-serve beef broth
1 refrigerated pie crust (1/2 of a 15-ounce package)

Directions

1 – Heat oven to 425F.
2 – Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
3 – Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot.
4 – Add mushrooms; cook and stir 3 minutes. Add carrots, peas, 1 teaspoon thyme and 1/2 teaspoon garlic; cook and stir an additional 3 to 4 minutes or until carrots and peas are defrosted. Remove from skillet; set aside.
5 – In same skillet, add 1/2 of beef; cook and stir 1 to 2 minutes or until outside surface of beef is no longer pink. Season with salt and pepper, as desired. Remove from skillet with slotted spoon; set aside. Repeat with remaining beef.
6 – Dissolve cornstarch into beef broth; add to skillet. Bring to a boil; cook and stir about 1 minute or until sauce is slightly thickened and any browned bits on bottom of skillet are dissolved. Return vegetables and beef to pan; stir to combine.
7 – Place beef mixture in 2-inch deep, 9-inch pie plate or similar sized round baking dish. Unfold pie crust on flat surface, pressing out fold lines with fingers.
8 – Place crust over beef mixture allowing edges to drape over pie plate. Sprinkle remaining 1 teaspoon thyme and 1/2 teaspoon garlic evenly onto top of crust. Place pie plate on 15-1/2 x 10-1/2 x 1-inch jelly-roll pan.
9 – Bake in 425F oven 16 to 18 minutes or until crust is golden.
10 – Remove from oven to wire rack; let cool 5 to 10 minutes before serving.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 402
Fat: 18 grams
Sodium: 490 milligrams
Cholesterol: 58 milligrams
Protein: 27 grams
Carbohydrates: 31 grams
https://diabeticgourmet.com/diabetic-recipe/irish-beef-pot-pie

Soup Special of the Day……………SOUTHWESTERN CHICKEN CHOWDER

May 13, 2018 at 5:02 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 SOUTHWESTERN CHICKEN CHOWDER. Chicken Breasts, Squash, Green Peppers, and Corn are just some of the ingredients that make up this week’s recipe. The recipe is off the Diabetic Gourmet Magazine website. At the Diabetic Gourmet site you’ll find a huge selection of Diabetic Friendly Recipes along with Diabetic News, and Diabetes Management Tips, so check it out today! Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

SOUTHWESTERN CHICKEN CHOWDER

Ingredients

2 pounds boneless, skinless chicken breast, cut in cubes
1 can (14-1/2 oz.) tomato wedges, drained, juice reserved
1 tablespoon canola oil
3 summer squash, sliced thin
1 clove garlic, minced
1 small onion, sliced
1 teaspoon ground cumin
1/2 cup chopped sweet green pepper
1/2 teaspoon salt
1/2 teaspoon pepper
3 tomatillos, cut in wedges
1 cup sliced jicama
1 can (14-1/2 oz.) low sodium chicken broth
1 tablespoon chopped cilantro
1-1/2 cups fresh corn, cut from cob

Directions

1 – In large Dutch oven, place oil and heat over medium temperature.
2 – Add chicken and garlic, turning chicken to brown on all sides, about 3 minutes.
3 – Add onion and green pepper; cook about 5 minutes, stirring.
4 – Add tomatillos and chicken broth; bring to a boil and simmer about 10 minutes.
5 – Add corn and liquid from can of tomato wedges. Cover and cook on low heat about 10 minutes.
6 – Add squash, cumin, salt, pepper and tomato wedges. Cover and cook on low about 5 minutes.
7 – Add jicama and cilantro and cook 5 minutes more.
8 – Serve with tortilla chips, if desired.

Recipe Yield: Makes 6 servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 356
Fat: 9 grams
Saturated Fat: 2 grams
Sodium: 430 milligrams
Cholesterol: 129 milligrams
Protein: 50 grams
Carbohydrates: 18 grams
https://diabeticgourmet.com/diabetic-recipes/southwestern-chicken-chowder

Diabetic Dish of the Week – MEXICAN-STYLE STEAK AND EGGS BREAKFAST

May 8, 2018 at 5:02 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 MEXICAN-STYLE STEAK AND EGGS BREAKFAST. It’s from one of my favorite recipe websites, the Diabetic Gourmet Magazine. Take a few minutes and start to go through the huge selection of Diabetic Friendly Recipes. They also have Diabetes Management Tips and Diabetes News. So be sure to check it out today. Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

MEXICAN-STYLE STEAK AND EGGS BREAKFAST

Ingredients

1 beef Top Sirloin Steak Boneless, cut 3/4 inch thick (about 12 ounces)
Salt
2 teaspoons vegetable oil
6 small flour tortillas (6-inch diameter), warmed
1-1/2 cups egg substitute
6 tablespoons reduced-fat shredded Cheddar cheese
6 tablespoons guacamole
6 tablespoons salsa
6 tablespoons reduced-fat sour cream
Directions

Heat large, heavy nonstick skillet over medium heat until hot. Season beef steak with salt, as desired. Place beef in skillet. Pan-broil 10 to 13 minutes for medium rare (145F) to medium (160F) doneness, turning occasionally. Remove beef from skillet. Set aside; keep warm.
Heat oil in same skillet over medium heat until hot. Add eggs and scramble until set, stirring occasionally; keep warm.
Carve steak into thin slices. Top each tortilla with equal amounts of eggs, steak and 1 tablespoon each of cheese, guacamole, salsa and sour cream. Serve immediately.
Recipe Yield: Makes 6 servings

Nutritional Information Per Serving:

Calories: 271
Fat: 10 grams
Saturated Fat: 4 grams
Fiber: 2 grams
Sodium: 553 milligrams
Cholesterol: 45 milligrams
Protein: 24 grams
Carbohydrates: 20 grams
https://diabeticgourmet.com/?s=MEXICAN-STYLE+STEAK+AND+EGGS+BREAKFAST

Soup Special of the Day………..CHICKEN SOUP WITH LIME AND CILANTRO

May 6, 2018 at 5:02 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 a CHICKEN SOUP WITH LIME AND CILANTRO. A delicious twist for your Chicken Soup! The recipe is from the Diabetic Gourmet Magazine website. At the Diabetic Gourmet site you can choose from Diabetic Recipes from; Main Course Recipes, Regional and Ethnic Cuisine, Salad Recipes, Sandwiches and Wraps, Vegetable Recipes, Vegetarian Recipes and more! Plus you can Diabetic News and Diabetes Management Tips. So Check one of my favorite sites out today! Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

CHICKEN SOUP WITH LIME AND CILANTRO

Ingredients

1 quart Homemade Chicken Broth or canned reduced-sodium chicken broth
1 whole chicken breast, skinned, boned, and split, or 2 skinless, boneless breast halves (about 3/4 pound)
3 tablespoons fresh lime juice
1/4 cup coarsely cilantro leaves

Directions

1 – Bring the broth to a simmer in a large saucepan.
2 – Add the chicken; cover and simmer over low heat until it is just cooked through, about 8 to 10 minutes.
3 – Remove and shred the chicken. Return it to the broth; add the lime juice and bring the soup to a boil.
4 – Ladle into soup bowls; sprinkle with cilantro.

Recipe Yield: Yield: 5 cups Serving size: 1 cup

NUTRITIONAL INFORMATION PER SERVING:
Calories: 102
Fat: 4 grams
Sodium: 126 milligrams
Cholesterol: 41 milligrams
Protein: 18 grams
Carbohydrates: 2 grams
Sugars: 1 grams
https://diabeticgourmet.com/diabetic-recipes/chicken-soup-with-lime-and-cilantro

Diabetic Dish of the Week – PARMESAN CHICKEN TOPPED WITH SPINACH AND ALMONDS

May 1, 2018 at 5:02 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 a PARMESAN CHICKEN TOPPED WITH SPINACH AND ALMONDS. Chicken Breasts topped with Hellmann’s Mayonnaise, Baby Spinach Leaves, Chopped Almonds, Grated Parmesan Cheese, and Dry Bread Crumbs mixture. Then bake and serve! A fresh, crisp Salad or a type of Rice or Potato Dish would go great with this! You can find this recipe at the Diabetic Gourmet Magazine website. The Diabetic Gourmet site has a huge selection of Diabetic Friendly Recipes, Diabetic News, Diabetes Management, and more! So Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

PARMESAN CHICKEN TOPPED WITH SPINACH AND ALMONDS

Ingredients

1-1/2 tablespoons Hellmann’s or Best Foods Real Mayonnaise
1 cup loosely packed baby spinach leaves, chopped
1 tablespoon chopped almonds
2 teaspoons grated Parmesan cheese
1 teaspoon plain dry bread crumbs
4 boneless, skinless chicken breasts (about 1 pound)

Directions

1 – Preheat oven to 425F.
2 – In medium bowl, combine all ingredients except chicken.
3 – On baking sheet, arrange chicken.
4 – Evenly top with mayonnaise mixture.
5 – Bake 15 minutes or until chicken is thoroughly cooked.

Recipe Yield: Yield: 4 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 180
Fat: 6 grams
Sodium: 140 milligrams
Cholesterol: 10 milligrams
Protein: 27 grams
Carbohydrates: 2 grams
https://diabeticgourmet.com/diabetic-recipes/parmesan-chicken-topped-with-spinach-and-almonds

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