“Meatless Monday” Recipe of the Week – ELBOWS WITH FRESH SPINACH

September 30, 2019 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – ELBOWS WITH FRESH SPINACH. Made using Dreamfields Elbows, Extra Virgin Olive Oil, Garlic, Spinach, Grape Tomatoes, and Parmesan Cheese. The recipe comes from the Diabetic Gourmet Magazine website which has a huge selection of Diabetic Friendly Recipes. The Dish is 193 calories per serving. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

ELBOWS WITH FRESH SPINACH
Ingredients

8 ounces Dreamfields Elbows
2 tablespoons extra virgin olive oil
2 cloves garlic, minced1/4 teaspoon ground black pepper
10 ounces spinach (fresh or frozen)
4 ounces cherry or grape tomatoes
1/4 cup Parmesan cheese

Directions

Prepare Dreamfields Elbows according to package directions.
In a large skillet over medium-high heat, sauté garlic in olive oil for 3 minutes.
If using fresh spinach, coarsely chop. If using frozen spinach, thaw and drain. Place spinach in saute pan and cook until wilted, about 7 minutes, stirring occasionally.
Toss spinach with tomatoes and hot pasta. Sprinkle with Parmesan cheese.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 193
Fat: 7 grams
Saturated Fat: 1 grams
Fiber: 4 grams
Sodium: 111 milligrams
Cholesterol: 3 milligrams
Protein: 8 grams
Carbohydrates: 0 grams
https://diabeticgourmet.com/diabetic-recipes/elbows-with-fresh-spinach

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Diabetic Dessert of the Week – SUGARFREE HALLOWEEN COOKIES

September 26, 2019 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | 2 Comments
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This week’s Diabetic Dessert of the Week is SUGARFREE HALLOWEEN COOKIES. Just in time for the Halloween Season, SUGARFREE HALLOWEEN COOKIES. The Sugar is replaced by Granulated Splenda No Calorie Sweetener. The Cookies are only 60 calories and 7 carbs per cookie. Perfect Cookie for Halloween for those with Diabetes. You can find this recipe along with all the other Diabetic Friendly Recipes at the Diabetic Gourmet Magazine website. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

SUGARFREE HALLOWEEN COOKIES
These Halloween cut-out cookies use a sugarfree, no calorie sweetener to cut the carbs to only 7 grams per cookie.

Recipe Yield: 48

Ingredients

3/4 cup unsalted butter
1/4 cup light butter
1 cup SPLENDA No Calorie Sweetener, Granulated
1 tablespoon vanilla
1/4 cup egg substitute
1/4 cup water
3/4 teaspoon vinegar (white or cider)
1-1/2 cups all-purpose flour
1-1/2 cups cake flour
1/4 teaspoon salt
1 teaspoon baking powder

Directions

1 – Preheat oven to 350 degrees F.
2 – Lightly oil a cookie sheet and set aside.
3 – Blend together butters, SPLENDA Granulated Sweetener and vanilla in a medium mixing bowl with an electric mixer, or by hand. Blend until butter is softened.
4 – Add egg substitute, water and vinegar. Mix briefly.
5 – Add flours, salt and baking powder. Mix on low speed, until dough is formed. Do not overmix.
6 – Remove dough from bowl and place on a floured work surface.
7 – Divide dough in half. Pat each half into a circle and cover with plastic wrap. Refrigerate approx. 1 hour, allowing dough to chill.
8 – Remove dough from refrigerator and roll out on a floured work surface to desired thickness, approx. 1/4 inch.
9 – Cut with cookie cutters. Place cookies on prepared sheet.
10 – Bake in a preheated 350 degrees F oven 10-12 minutes or until lightly browned on the back.
11 – Cool on a wire rack.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 60
Fat: 3.5 grams
Saturated Fat: 2 grams
Sodium: 30 milligrams
Cholesterol: 10 milligrams
Protein: 1 grams
Carbohydrates: 7 grams
Sugars: 1 grams
https://diabeticgourmet.com/diabetic-recipe/sugarfree-halloween-cookies

Diabetic Dish of the Week – SALMON WITH PEANUT BUTTER SAUCE

September 24, 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 – SALMON WITH PEANUT BUTTER SAUCE. One of my favorite cuts of Fish Salmon! To make this recipe you’ll need; Salmon Fillets, Olive Oil, Peanut Butter, Chili Garlic Sauce, Orange Juice, and Salt and Pepper. You can find this recipe along with all the other Diabetic Friendly Recipes at the Diabetic Gourmet Magazine website. You’ll find and endless supply of Delicious and Diabetic Friendly Recipes at the site. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

SALMON WITH PEANUT BUTTER SAUCE

Recipe Yield: 4

Ingredients

1 pound salmon
1 teaspoon olive oil
freshly ground pepper, to taste
1/4 cup peanut butter
2 teaspoons chili garlic sauce
1/4 cup 100 percent orange juice

Directions

1 – Heat oven to 400F and line baking sheet with aluminum foil.
2 – Place salmon on baking sheet, drizzle with olive oil and season with pepper, to taste.
3 – Bake salmon 15-20 minutes until cooked through.
4 – In small sauce pot over medium-low heat, whisk together peanut butter, chili garlic sauce and orange juice, and cook until warm.
5 – To serve, pour peanut butter sauce over salmon.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 334
Fat: 23 grams
Saturated Fat: 5 grams
Fiber: 1 grams
Sodium: 173 milligrams
Cholesterol: 50 milligrams
Protein: 27 grams
Carbohydrates: 5 grams
Sugars: 3 grams
https://diabeticgourmet.com/diabetic-recipe/salmon-with-peanut-butter-sauce

Diabetic Dessert of the Week – PUMPKIN-MAPLE CRUSTLESS CHEESECAKE

September 19, 2019 at 6:02 AM | Posted in dessert, 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 a PUMPKIN-MAPLE CRUSTLESS CHEESECAKE. This one just screams the upcoming Fall Season! It’s made using; Fat Free Cream Cheese, Eggs, Splenda Brown Sugar, Low Fat Maple or Vanilla Yogurt, Rum Flavoring, and Seasoning. This is is just one of many Diabetic Friendly Recipes that you can find at the Diabetic Gourmet Magazine website so be sure to check it out! Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

PUMPKIN-MAPLE CRUSTLESS CHEESECAKE
Ingredients

3 (8 ounce) packages fat-free cream cheese, warmed in a microwave for 15 seconds
1/3 cup Splenda Brown Sugar Blend
3 large eggs
1 (15 ounce) can pumpkin puree
1/2 cup low-fat maple or vanilla yogurt
2 tablespoons all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon imitation maple or rum flavoring
1 teaspoon vanilla extract
1/4 cup thinly sliced crystallized ginger (garnish)

Directions

1 – Preheat oven to 350 degrees F. Coat the bottom and sides of a 9-inch spring form pan with non-stick cooking spray.
2 – Using an electric mixer, beat cream cheese and Splenda Brown Sugar Blend until smooth. Beat in eggs one at a time. Blend in pumpkin, yogurt, flour, cinnamon, ground ginger, maple flavoring, and vanilla.
3 – Pour filling into prepared pan. Bake until outer rim is puffy and center is slightly wobbly, about 1 hour and 10 minutes. Remove from oven and run a butter knife around the inner edge but do not remove the pan side. Let stand at room temperature 30 minutes. Refrigerate warm cake, uncovered, until cold. Then cover with foil and refrigerate at least 4 hours (or up to 3 days). Remove 1 hour before serving.
4 – When ready to serve, carefully remove side of pan. Cut into 12 wedges with wet knife wiped clean between cuts. Garnish with crystallized ginger, if desired.
https://diabeticgourmet.com/diabetic-recipes/pumpkin-maple-crustless-cheesecake

It’s Chili, Chowder, or Stew Saturday – DEEP, DARK AND STOUT CHILI

September 7, 2019 at 6:02 AM | Posted in Diabetic Gourmet Magazine, It's Chili Soups or Stews Saturday | 2 Comments
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for DEEP, DARK AND STOUT CHILI. Just the name of DEEP, DARK AND STOUT CHILI makes you do the Chili drool! This one is made using; Extra Lean Ground Beef, Kidney Beans, Green Bell Peppers, Stewed Tomatoes, Dark Stout Beer, Chili Powder, Ground Cumin, Roasted Cumin, Sodium-Free Beef Bouillon Granules, and Salt. The recipe comes from one of my favorite sites, Diabetic Gourmet Magazine website. At the Diabetic Gourmet Magazine site you’ll find a huge selection of Diabetic Friendly Recipes. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

DEEP, DARK AND STOUT CHILI
Ingredients

2 Tbsp canola oil (30 mL)
1-1/2 lb extra lean ground beef (or 1 lb extra lean ground beef and 15-oz can kidney beans, rinsed and drained)
2 cups diced green bell peppers
1 cup diced red onion
3 cans (14.5 oz each) no-salt-added stewed tomatoes
1 bottle (12 oz) dark stout beer
3 Tbsp chili powder
1-1/2 Tbsp ground cumin
1-1/2 Tbsp smoked paprika (optional)
1 Tbsp sodium-free beef bouillon granules
1 tsp salt

Toppings:

1/2 cup chopped fresh cilantro leaves
1/2 cup finely chopped red onion
1 medium lime, cut into 6 wedges

Directions

1 – Heat 1 Tbsp canola oil in Dutch oven over medium-high heat. Working in two batches, brown beef, about 3-4 minutes per batch, stirring frequently.
2 – Meanwhile, in a saute pan heat remaining 1 Tbsp canola oil and cook bell peppers and onions 4 minutes or until onions are soft, stirring frequently. Stir into cooked beef. Add stewed tomatoes, beer, chili powder, cumin, paprika, and bouillon. Bring just to a boil over medium-high heat, reduce heat, cover and simmer 45 minutes. Stir in salt.
3 – Serve chili with choice of toppings placed in three small bowls.
NOTES:
Like most chili recipes, the flavors are more blended if the chili is served the next day. This dish freezes well, too.

Recipe Yield: Yield: 8 servings. Serving size: 1-1/3 cups chili.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 240
Fat: 8 grams
Saturated Fat: 1.5 grams
Fiber: 5 grams
Sodium: 480 milligrams
Cholesterol: 45 milligrams
Protein: 20 grams
Carbohydrates: 18 grams
https://diabeticgourmet.com/diabetic-recipes/deep-dark-and-stout-chili

“Meatless Monday” Recipe of the Week – LEMONY ANGEL HAIR TOSS

August 26, 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 LEMONY ANGEL HAIR TOSS. Made using; Dreamfields Angel Hair Pasta, Olive Oil, Lemon Juice, Baby Arugula, Cherry Tomatoes, Shredded Parmesan Cheese, and Toasted Pine Nuts. The recipe is from one of my favorite sites the Diabetic Gourmet Magazine website where you can find a huge selection of Diabetic Friendly Recipes. Be sure to check it out for any meal recipes or ideas. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

LEMONY ANGEL HAIR TOSS
Ingredients

1 box Dreamfields Angel Hair
1/3 cup olive oil
1/3 cup fresh lemon juice
1/4 teaspoon salt
2 cups packed baby arugula
2 cups halved cherry and/or grape tomatoes, assorted colors if possible
1/3 cup freshly shredded Parmesan cheese
1/3 cup toasted pine nuts (optional)
Salt and pepper (optional)

Directions

1 – Cook pasta according to package directions. Drain; rinse in cold water or in ice water until completely cooled and drain well.
2 – Meanwhile, in small bowl, whisk together olive oil, lemon juice and salt. Toss with pasta.
3 – Add arugula, tomatoes and cheese to pasta. Toss gently to combine. Sprinkle with pine nuts and season with salt and pepper, if desired. Serve at room temperature or chilled.

Recipe Yield: Makes 8 servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 262
Calories from fat: 37
Fat: 11 grams
Fiber: 5 grams
Sodium: 143 milligrams
Cholesterol: 2 milligrams
Protein: 8 grams
Carbohydrates: 0 grams
https://diabeticgourmet.com/diabetic-recipes/lemony-angel-hair-toss

Diabetic Dessert of the Week -SUGAR FREE PUMPKIN BREAD

August 22, 2019 at 6:02 AM | Posted in dessert, 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 -SUGAR FREE PUMPKIN BREAD. Splenda replaces the Sugar in this recipe. Some of the other ingredients you’ll be needing are; Can of Pumpkin, Low Fat Plain Yogurt, Raisins, Spices, and more! The recipe is from the Diabetic Gourmet Magazine website where you’ll find a huge selection of Diabetic Friendly Recipes. So Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

SUGAR FREE PUMPKIN BREAD
Sweet and spicy, this pumpkin bread makes a wonderful holiday treat. Substituting yogurt for eggs and oil reduces fat and cholesterol and Splenda reduces the carbohydrate and calories. If regular sugar is used, the total calories would be 103 and carbs would be 20 grams.

Recipe Yield: 32

Ingredients
1 can pumpkin (15 ounce)
1 cup Splenda No Calorie Sweetener
1/4 cup vegetable oil
1 cup yogurt, low-fat plain
1-1/2 cups flour (all purpose)
1-1/2 cups whole wheat flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
1 cup raisins

Directions
1 – Preheat oven to 350 degrees.
2 – In a large mixing bowl, beat together pumpkin, sugar, oil, and yogurt.
3 – In a medium bowl, combine the flours, baking powder, soda, cinnamon, and salt; add to pumpkin mixture, stirring until just moistened.
4 – Stir in raisins.
5 – Pour into 2 greased 9x5x3 inch loaf pans and bake until done, about 55 minutes.
6 – Cool on a wire rack for 10 minutes; remove from pan and cool completely.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 66
Fat: 1.9 grams
Saturated Fat: .4 grams
Fiber: 1 grams
Sodium: 121 milligrams
Protein: 2 grams
Carbohydrates: 11 grams
Sugars: 3.6 grams
https://diabeticgourmet.com/diabetic-recipe/sugarfree-pumpkin-bread

Diabetic Dessert of the Week – MINI CHOCOLATE MINT CHEESECAKES

August 15, 2019 at 6:02 AM | Posted in dessert, 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 – MINI CHOCOLATE MINT CHEESECAKES. Even with Diabetes you still enjoy a Delicious and Diabetic Friendly Dessert like MINI CHOCOLATE MINT CHEESECAKES. It’s only 100 calories and 9 carbs per serving! You can find this recipe along with all the other Diabetic Friendly Recipes at the Diabetic Gourmet website. So Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

MINI CHOCOLATE MINT CHEESECAKES

Ingredients

1/2 cup crushed gluten-free chocolate wafer cookies
1 tablespoon butter, melted
1 (8-ounce) package cream cheese, softened
1/4 cup sugar
1 egg or 1/4 cup egg substitute
1/3 cup chocolate chips, melted
1/3 cup chopped creame de menthe mint candy wafers
1/3 cup sour cream
1/2 teaspoon vanilla
1 cup sweetened whipped cream

Directions

1 – Heat oven to 325F.
2 – In small bowl, combine crushed cookie crumbs and melted butter.
3 – Press cookie crumb mixture into bottom of individual small tart dishes custard cups or mini muffin cups.
4 – In mixing bowl, beat cream cheese and sugar until blended.
5 – Add egg. Blend in melted chocolate, chopped candy, sour cream and vanilla.
6 – Pour evenly over crumbs.
7 -Bake 20 minutes.
8 – Cool. Refrigerate until serving.
9 – Before serving, top with a dollop of sweetened whipped cream.
NOTES:
Serve a decadent cheesecake to each of your guests at your next dinner party. They’ll be calling you the Host of the Year.

Recipe Yield: Makes 24 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 100
Fat: 6 grams
Saturated Fat: 3.5 grams
Sodium: 55 milligrams
Cholesterol: 25 milligrams
Protein: 1 grams
Carbohydrates: 9 grams
Sugars: 7 grams
https://diabeticgourmet.com/diabetic-recipes/mini-chocolate-mint-cheesecakes

Diabetic Dish of the Week – CREAMY TUNA MAC CASSEROLE

August 13, 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 – CREAMY TUNA MAC CASSEROLE. Made using Macaroni Pasta, Cream of Mushroom Soup, Fat Free Sour Cream, Can of Tuna, Shredded Cheddar Cheese, Onions, Egg, Salt and Pepper, Potato Chips, and Paprika. The dish is 29 calories and 19 net carbs per serving. You can find this recipe along with all the other many Diabetic Friendly Recipes at the Diabetic Gourmet website. So Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

CREAMY TUNA MAC CASSEROLE

Ingredients

2 (8 oz) packages Skinny Noodles Macaroni
1 (10.75 oz) can condensed cream of mushroom soup
1/2 Cup fat-free sour cream
1 (6 oz) can tuna, drained
1-1/2 Cup shredded cheddar cheese
1/2 Cup chopped onions
1 egg, whisked
Salt and pepper to taste
1/2 Cup finely crushed potato chips
1 pinch paprika

Directions

1 – Pre-heat oven to 400F.
2 – Open packages of Skinny Noodles Macaroni into a colander.
3 – Rinse with warm water and drain well. Pat dry noodles with paper towels.
4 – Heat a nonstick frying pan over medium heat.
5 – Add noodles and dry fry for 3-4 minutes; turn off heat and let sit.
6 – In a large bowl mix all ingredients except potato chips and paprika. Add Skinny Noodles and mix again, add salt and pepper to taste.
7 – Transfer content to a lightly greased 1.5 quart casserole dish, sprinkle top with crushed chips and paprika and cook for 30 – 35 minutes.
8 – Remove from heat and let sit for 10-15 minutes before serving.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 299
Fat: 15 grams
Fiber: 4 grams
Cholesterol: 73 milligrams
Protein: 18 grams
Carbohydrates: 23 grams
https://diabeticgourmet.com/diabetic-recipes/creamy-tuna-mac-casserole

Diabetic Dessert of the Week – MINT CHEESECAKE BARS

August 8, 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 – MINT CHEESECAKE BARS. Replacing Sugar in the Dessert will be Splenda sweetener. Graham Crackers, Reduced Fat Cream Cheese, Eggs, Semisweet Chocolate are just some of the other ingredients that you’ll be needing. The recipe comes from the Diabetic Gourmet Magazine website. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

MINT CHEESECAKE BARS

Recipe Yield: 20 Servings

Ingredients

Crust

2 tablespoons SPLENDA® No Calorie Sweetener, Granulated
1-1/4 cups graham cracker crumbs
1/3 cup light butter, melted
Filling

12 ounces reduced fat cream cheese
1/3 cup SPLENDA® No Calorie Sweetener, Granulated
2 large eggs
2 teaspoons vanilla extract
1/4 teaspoon mint extract
2 drops green food color
Chocolate Drizzle
12 (1 ounce) squares semisweet chocolate

Directions

1 – Preheat oven to 350 degrees F.
2 – Spray one eight-inch square pan with baking spray. Set aside
3 – Mix crust ingredients together in a mixing bowl. Mix well. Press into prepared pan. Bake 8 minutes or until firm.
4 – Mix cream cheese and SPLENDA® Granulated Sweetener together until smooth. Add eggs, one at a time, mixing well after each addition. Add vanilla, mint extract and green food coloring; mix well.
5 – Pour over prepared crust.
6 – Bake in preheated oven for 30 minutes, or until firm.
7 – Refrigerate cheesecake bars 2 hours or until chilled and firm. Melt chocolate and drizzle over the top.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 170
Calories from fat: 100
Fat: 11 grams
Saturated Fat: 6 grams
Fiber: 1 grams
Sodium: 105 milligrams
Cholesterol: 35 milligrams
Protein: 4 grams
Carbohydrates: 15 grams
Sugars: 11 grams
https://diabeticgourmet.com/diabetic-recipe/mint-cheesecake-bars

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