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Diabetic Dish of the Week – BLACK BEAN BURGERS WITH AVOCADO-LIME MAYO

April 9, 2024 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine, Uncategorized | Leave a comment
Tags: Avocados, Bell Peppers, BLACK BEAN BURGERS WITH AVOCADO-LIME MAYO, Black Beans, Cooking, Diabetes, Diabetic Dish of the Week, Diabetic Gourmet, Food, Grilling, Kidney Beans, recipes

This week’s Diabetic Dish of the Week is a BLACK BEAN BURGERS WITH AVOCADO-LIME MAYO. Included are recipes for both the Mayonnaise and Black Bean Burgers. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2024! https://diabeticgourmet.com/

BLACK BEAN BURGERS WITH AVOCADO-LIME MAYO
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 for Black Bean Burgers with Avocado-Lime Mayo from our Sandwiches recipe section.

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

“Meatless Monday” Recipe of the Week – SPINACH SALAD WITH SEARED BOK CHOY, GINGER AND CILANTRO

April 8, 2024 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
Tags: Baby Spinach Leaves, Black pepper, Bok Choy, Cilantro, Cooking, Diabetes, Diabetic Gourmet, Food, Garlic Cloves, Ginger, GINGER AND CILANTRO, Green Onions, Meatless Monday, recipes, Reduced Sodium Soy Sauce, Salads, SPINACH SALAD WITH SEARED BOK CHOY

This week’s “Meatless Monday” Recipe of the Week is a SPINACH SALAD WITH SEARED BOK CHOY, GINGER AND CILANTRO. To make this week’s recipe you’ll be needing Canola Oil, Bok Choy, Green Onions, Garlic Cloves, Ginger, Reduced Sodium Soy Sauce, Black Pepper, Cilantro, and Baby Spinach Leaves. There’s 50 calories and 3 net carbs per serving. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2024! https://diabeticgourmet.com/

SPINACH SALAD WITH SEARED BOK CHOY, GINGER AND CILANTRO
This Asian-inspired recipe is alive with shades of green from spinach and bok choy and distinct flavors of soy sauce, ginger and garlic. And when you arrange the bok choy over fresh spinach, the warmth gently and slightly wilts the spinach leaves. The result is a mouth-watering medley of tastes and textures. To turn this salad into a complete meal, top it with grilled or seared tofu, grilled or roasted chicken breast, or grilled or steamed shrimp. Recipe for Spinach Salad with Seared Bok Choy, Ginger and Cilantro from our Salads recipe section.
Ingredients

1 Tbsp canola oil
1 bunch bok choy, rinsed well and chopped (4 cups)
1/3 cup chopped whole green onions
2 cloves garlic, minced
1 tsp minced fresh ginger
1 Tbsp reduced-sodium soy sauce
1/4 tsp freshly ground black pepper
2 Tbsp chopped fresh cilantro
4 cups fresh baby spinach leaves

Directions

1 – In large skillet, heat canola oil over medium-high heat.
2 – Add bok choy, green onions, garlic and ginger and cook 2-3 minutes or until bok choy is tender-crisp.
3 – Add soy sauce and pepper, stir to coat and cook 1 minute. Remove from heat and stir in cilantro.
4 – Arrange spinach leaves on serving platter. Spoon bok choy mixture over spinach and serve.

NOTES:
This Asian-inspired recipe is alive with shades of green from spinach and bok choy and distinct flavors of soy sauce, ginger and garlic. And when you arrange the bok choy over fresh spinach, the warmth gently and slightly wilts the spinach leaves. The result is a mouth-watering medley of tastes and textures. To turn this salad into a complete meal, top it with grilled or seared tofu, grilled or roasted chicken breast, or grilled or steamed shrimp.

Recipe Yield: Yield: 4 servings. Serving size: 2/3 cup bok choy mixture, 1 cup spinach.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 50
Fat: 3.5 grams
Fiber: 2 grams
Sodium: 140 milligrams
Protein: 1 grams
Carbohydrates: 5 grams
and-cilantro
https://diabeticgourmet.com/diabetic-recipe/spinach-salad-with-seared-bok-choy-ginger-and-cilantro

Appetizer of the Week – BROCCOLI SALAD WITH PEANUT DRESSING

April 6, 2024 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
Tags: Agave Syrup, Appetizer of the Week, Appetizers, baking, Broccoli Florets, BROCCOLI SALAD WITH PEANUT DRESSING, Coking, Cooking, Food, Grilling, Lime juice, Pepper, recipes, Red Bell Pepper, Red onion, Red Pepper Flakes, Reduced Sodium Soy Sauce, Rice Vinegar, Roasting, Salads, Salt, Sesame Oil, Smooth Peanut Butter

This week’s Appetizer of the Week is a BROCCOLI SALAD WITH PEANUT DRESSING. To make this week’s Appetizer you’ll be needing Broccoli Florets, Red Bell Pepper, Red Onion, Smooth Peanut Butter, Sesame Oil, Rice Vinegar, Lime Juice, Reduced Sodium Soy Sauce, Agave Syrup, Salt, Pepper, and Red Pepper Flakes. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2024! https://diabeticgourmet.com/

BROCCOLI SALAD WITH PEANUT DRESSING
This recipe takes a tip from Thai cuisine and the peanut dressing is a healthy substitute for high-calorie, high-fat cheese sauces (or butter) that many use to top their broccoli. It is a great tasting topping for this cool salad, and the red onion and red bell pepper provide added nutrition, flavor and color.

Ingredients

4 cups broccoli florets
1 medium red bell pepper, cut in thin strips, about 1 cup
1/3 cup red onion, cut in thin crescents
3 Tbsp. smooth peanut butter, natural and unsweetened
2 tsp. roasted sesame oil
1-2 Tbsp. rice vinegar
2 Tbsp. fresh lime juice
1 Tbsp. reduced-sodium soy sauce
2 tsp. agave syrup
Pinch of salt
Ground black pepper
Red pepper flakes, optional

Directions

1 – Place steamer basket in large saucepan. Add water to depth of 1 inch. Cover and bring the water to boil. Add broccoli, cover and steam over medium-high heat until tender-crisp, 3 minutes. Transfer broccoli to mixing bowl. Add bell pepper and onion.
2 – In small bowl, combine peanut butter and sesame oil. Add vinegar, lime juice, soy sauce and agave and whisk until dressing is smooth. Season dressing to taste with salt and pepper. Pour dressing over vegetables and use fork to toss until salad is well coated. Sprinkle on red pepper flakes, if using, and mix to combine. Cover, and refrigerate the salad for 1 hour before serving, or up to 24 hours. Toss well before serving.

Recipe Yield: Makes 4 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 146
Fat: 9 grams
Saturated Fat: 2 grams
Fiber: 4 grams
Sodium: 255 milligrams
Protein: 6 grams
Carbohydrates: 17 grams
https://diabeticgourmet.com/diabetic-recipe/broccoli-salad-with-peanut-dressing

Diabetic Dessert of the Week – MOLASSES COOKIES

April 4, 2024 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a comment
Tags: baking, Cookies, Cooking, Dark molasses, Diabetic Dessert of the Week, Diabetic Gourmet Magazine, Food, MOLASSES COOKIES, recipes, Salt, Splenda Brown Sugar Blend, Trans Free Margarine, Whole Wheat Pastry Flour

This week’s Diabetic Dessert of the Week is Molasses Cookies. To make these Cookies you’ll be needing Whole Wheat Pastry Flour, Baking Soda, Ground Cinnamon, Ground Ginger, Ground Allspice, Salt, Trans Free Margarine, Splenda Brown Sugar Blend, Dark molasses, and Egg White. There’s 70 calories and 10 net carbs per serving. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2024! https://diabeticgourmet.com/

MOLASSES COOKIES
This whole grain cookie, with the rich flavor of dark molasses, goes great with a glass of cold milk. Recipe for Molasses Cookies from our Dessert recipe section.

Ingredients

2 cups whole wheat pastry flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground allspice
1 pinch Pinch of salt
1/2 cup trans-free margarine
1/4 cup SPLENDA Brown Sugar Blend
1/4 cup dark molasses
1 egg white

Directions

1 – Preheat oven to 350 degrees F. Lightly coat several cookie sheets with non-stick cooking spray. On a sheet of waxed paper, combine flour, baking soda, cinnamon, ginger, allspice, and salt. Stir with a fork to blend. Set aside.
2 – In the bowl of an electric mixer, beat margarine until smooth. Add SPLENDA Brown Sugar Blend, molasses, and egg white. Mix slowly to incorporate, then beat until smooth. Gradually stir in the reserved flour mixture until well blended. Dough will be soft but not sticky.
3 – Using your palms, roll dough into 3/4-inch balls (1 level teaspoon). Place, separated, on prepared pans. Use the back of a fork to press down on tops of cookies in an X, making a crosshatch pattern.
4 – Bake for 8 minutes, or until edges are set. Let stand on the sheet for 5 minutes, then remove to a rack to cool. Continue until all the dough is baked.
NOTES:
This whole grain cookie, with the rich flavor of dark molasses, goes great with a glass of cold milk.

Recipe Yield: Yield: 23 servings

Serving size: 3 cookies

NUTRITIONAL INFORMATION PER SERVING:
Calories: 70
Fat: 3 grams
Saturated Fat: 0.5 grams
Fiber: 1 grams
Sodium: 130 milligrams
Protein: 1 grams
Carbohydrates: 11 grams
Sugars: 3 grams
https://diabeticgourmet.com/diabetic-recipes/molasses-cookies

ITALIAN CHEESECAKE WITH PECAN CRUST

April 4, 2024 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Gourmet Magazine | 2 Comments
Tags: baking, Cooking, Cream cheese, dessert, Diabetes, Diabetic Gourmet, Fat Free Liquid Egg Substitute, Food, Ground Pecans, ITALIAN CHEESECAKE WITH PECAN CRUST, Lemon Zest, Pies, Plain Low Fat Yogurt, recipes, Skim Milk Ricotta Cheese, Splenda, Vanilla extract, White Flour

Here’s a recipe for an ITALIAN CHEESECAKE WITH PECAN CRUST. To make this Pie you’ll be needing Ground Pecans, Skim Milk Ricotta Cheese, Plain Low Fat Yogurt, Splenda, Fat Free Liquid Egg Substitute, White Flour, Vanilla Extract, Lemon Zest, and Cream Cheese. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2024! https://diabeticgourmet.com/

ITALIAN CHEESECAKE WITH PECAN CRUST
Recipe for Italian Style Cheesecake with a Pecan Crust from our Dessert recipe section.
Ingredients

3/4 cup very finely ground pecans (1 cup whole pecans)
1 (15 ounce) carton part-skim ricotta cheese
1 cup plain low-fat yogurt
1 cup Splenda
1/2 cup fat-free liquid egg substitute
2 tablespoons white flour
1 tablespoon vanilla extract
Zest (grated rind) of one small lemon
1 (8 ounce) package cream cheese, at room temperature

Directions

1 – Preheat the oven to 350 degrees F.
2 – Spray a 10-inch springform pan with nonstick spray.
3 – Sprinkle the ground pecans evenly over the pan bottom, patting them into place. The crust layer will be very light and may not entirely cover the bottom of the pan.
4 – In a food processor, combine the ricotta, yogurt, Splenda, egg substitute, flour, vanilla, and lemon zest. Process until partially smoothed, about 1-1/2 minutes.
5 – Cut the cream cheese into 9 or 10 chunks. One at a time, add the chunks through the feed tube. Process after each addition. Process until smooth – an additional 1-1/2 to 2 minutes.
6 – Carefully spoon the mixture over the ground pecans.
7 – Bake in the center of the preheated oven for 15 minutes.
8 – Lower the oven temperature to 325 degrees F. and bake for an additional 50 to 60 minutes or until the cheesecake edges have begun to brown and the center is puffed and seems set when the surface is lightly tapped.
9 – Remove to a rack and cool for 20 minutes. Refrigerate at least 6 hours or overnight until cooled. When cooled, cover with plastic wrap. If desired, top with cut fruit.

Recipe Yield: 9 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 272
Fat: 21 grams
Saturated Fat: 9 grams
Fiber: 1 grams
Sodium: 178 milligrams
Cholesterol: 45 milligrams
Protein: 11 grams
Carbohydrates: 11 grams
Sugars: 7 grams
https://diabeticgourmet.com/diabetic-recipes/italian-cheesecake-pecan-crust

Diabetic Dish of the Week – IRISH BEEF POT PIE

April 2, 2024 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
Tags: Beef Broth, Beef Flat Iron Steaks, Corn starch, Cremini mushrooms, Diabetes, Diabetic Dish of the Week, Diabetic Gourmet, Fresh Thyme, Frozen Carrot Slices, Frozen Peas, IRISH BEEF POT PIE, Minced Garlic, Pepper, Refrigerated Pie Crust, Salt

This week’s Diabetic Dish of the Week is an IRISH BEEF POT PIE. To make this recipe you’ll be needing Beef Flat Iron Steaks, Cremini Mushrooms, Frozen Carrot Slices, Frozen Peas, Fresh Thyme, Minced Garlic, Salt, Pepper, Corn Starch, Beef Broth, and Refrigerated Pie Crust. There’s 402 calories and 31 carbs per serving. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2024! 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

“Meatless Monday” Recipe of the Week – SPINACH ARTICHOKE YOGURT DIP

April 1, 2024 at 6:01 AM | Posted in Diabetic Gourmet Magazine, Meatless Monday | 1 Comment
Tags: Artichokes, baking, Cheese, Diabetes, Diabetic Gourmet, Dip, low calorie, Meatless Monday, Snacks, Spinach, Vegetables, Wheat Crackers

This week’s “Meatless Monday” Recipe of the Week is a Spinach Artichoke Yogurt Dip, To make this Delicious Dip you’ll be needing Chopped Artichoke Hearts, spinach, Smoked Red Peppers, Green Onion and Minced Garlic are combined with Plain Yogurt and 2% Mozzarella Cheese and baked until hot, serve with toasted Bread or Whole Grain Crackers. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2024! https://diabeticgourmet.com/

SPINACH ARTICHOKE YOGURT DIP
Try this Spinach Artichoke Dip at your next party or serve to your family while watching a game on TV. Only 7 grams of carbs per serving.

Ingredients:

1 (14-ounce) can artichoke hearts, drained and chopped
1 (10-ounce) package frozen chopped spinach, thawed and drained
1 (8-ounce) container lowfat plain yogurt
1 cup (4-ounces) shredded Sargento Reduced Fat Shredded Mozzarella cheese
1/4 cup chopped green onion
1 garlic clove, minced
2 tablespoons chopped smoked red pepper, or more to taste

Directions:
1 – Combine all ingredients except red pepper and mix well. Pour mixture into 1-quart casserole dish or 9-inch pie plate.
2 – Bake at 350°F (175°C) for 20 to 25 minutes or until heated through and sprinkle with red peppers.
3 – Serve with toasted bread or whole grain crackers (Ritz Whole Grain Crackers works well).
Makes 8 servings.
https://diabeticgourmet.com/diabetic-recipe/spinach-artichoke-yogurt-dip

Diabetic Dessert of the Week – DATE-NUT BARS

March 28, 2024 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a comment
Tags: baking, Cooking, DATE-NUT BARS, Dates, dessert, Diabetes, Diabetic Dessert of the Week, Diabetic Gourmet Magazine, Food, Prunes, Raisins, recipes, Spices

This week’s Diabetic Dessert of the Week is DATE-NUT BARS. Made using Pitted and Chopped Dates, Pitted and Chopped Prunes, Dark Raisins, Butter, Eggs, Spices, Nuts, and Equal Sugar Substitute. The Bars are 104 calories per serving. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2024! https://diabeticgourmet.com/

DATE-NUT BARS
An easy to make saucepan bar cookie. Recipe for Date-Nut Bars from our recipe section.

Ingredients

1-1/4 cups water
1 cup pitted chopped dates
3/4 cup pitted chopped prunes
1/2 cup dark raisins
6 tablespoons stick butter
2 eggs
1 teaspoon vanilla
1 cup all-purpose flour
1 cup Equal Spoonful or Granulated*
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup chopped nuts
* May substitute 24 packets Equal sweetener

Directions

1 – Combine water, dates, prunes and raisins in medium saucepan. Bring to boil over medium heat. Reduce heat and simmer, uncovered, until fruit is tender and water is absorbed, stirring occasionally, about 10 minutes.
2 – Remove from heat and stir in butter until melted. Cool mixture to room temperature.
3 – Beat eggs and vanilla into fruit mixture. Mix in combined flour, Equal, baking soda, spices and salt. Spread batter in sprayed 8-inch square baking pan. Sprinkle with nuts.
4 – Bake in preheated 350F oven 30 to 35 minutes or until wooden pick inserted near center comes out clean. Cool completely in pan on wire rack. Cut into bars. Store in airtight containers at room temperature.
NOTES:
An easy to make saucepan bar cookie.
Recipe Yield: Yield: 24 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 101
Fat: 4 grams
Sodium: 84 milligrams
Cholesterol: 25 milligrams
Protein: 2 grams
Carbohydrates: 15 grams
https://diabeticgourmet.com/diabetic-recipes/date-nut-bars

LOW CARB CHERRY JAM

March 28, 2024 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
Tags: Almond Extract, Cooking, dessert, Diabetic Gourmet, Food, Granulated Splenda No Calorie Sweetener, Lemon juice, LOW CARB CHERRY JAM, Package SURE-JELL* For Lower Sugar Recipes Fruit Pectin, recipes, Sweet Cherries

From the Diabetic Gourmet website it’s LOW CARB CHERRY JAM. To make this recipe you’ll be needing Sweet Cherries, Lemon Juice, Package SURE-JELL* For Lower Sugar Recipes Fruit Pectin, Granulated SPLENDA No Calorie Sweetener, and Almond Extract. There’s 201 calories and 4 net carbs per serving. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2024! https://diabeticgourmet.com/

LOW CARB CHERRY JAM
Use a cherry pitter or the tip of a vegetable peeler to remove the pits. A hint of almond extract enhances the fruit flavor of this ruby red jam. Recipe for Low Carb Cherry Jam from our Sugar Free Jam and Jelly recipe section.

Ingredients

3-1/2 pounds sweet cherries
1/4 cup lemon juice
1 (1.75 ounce) package SURE-JELL* For Lower Sugar Recipes Fruit Pectin
3/4 cup SPLENDA No Calorie Sweetener, Granulated
1/4 teaspoon almond extract

Directions

1 – Wash jars and lids in hot soapy water; rinse with warm water. Fill boiling-water canner half full with water; add jars and water to cover. Bring water to a boil, reduce heat and simmer. Place lids in water to cover in a small saucepan; bring water to a simmer. Simmer until ready to use. Remove and drain jars and lids, one at a time, as needed for filling.
2 – Pit cherries; place in food processor bowl. Process in batches until coarsely chopped. Measure exactly 4 cups of fruit.
3 – Combine cherries, lemon juice, and pectin in a large saucepan; stirring until blended. Let stand 10 minutes.
4 – Bring mixture to a full rolling boil (a boil that doesn’t stop bubbling when stirred) over medium-high heat. Boil for 1 minute, stirring constantly. Remove from heat; add SPLENDA Granulated Sweetener, stirring until SPLENDA Granulated Sweetener dissolves. Skim off any foam with metal spoon. Stir in extract, if desired.
5 – Ladle hot jam immediately into prepared jars, filling to within 1/4-inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil.
6 – Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing center of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) Store in a cool, dark place for up to 1 year. Once opened, store refrigerated and use within 2 weeks.

NOTES:
Use a cherry pitter or the tip of a vegetable peeler to remove the pits. A hint of almond extract enhances the fruit flavor of this ruby red jam.

Recipe Yield: Yield: 64 servings

Serving size: 1 tablespoon

NUTRITIONAL INFORMATION PER SERVING:
Calories: 201
Fiber: 1 grams
Carbohydrates: 5 grams
Sugars: 4 grams
https://diabeticgourmet.com/diabetic-recipe/low-carb-cherry-jam

Diabetic Dish of the Week – GRILLED SOUTHWESTERN STEAK AND COLORFUL SKILLET VEGETABLES

March 26, 2024 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
Tags: Cooking, Diabetes, Diabetic Dish of the Week, Diabetic Gourmet Magazine, Food, GRILLED SOUTHWESTERN STEAK AND COLORFUL SKILLET VEGETABLES, Grilling, recipes, Spices, Top Round Steak, Vegetables

This week’s Diabetic Dish of the Week is a GRILLED SOUTHWESTERN STEAK AND COLORFUL SKILLET VEGETABLES. Oh I got a good one that I’m passing along to all of you this week, GRILLED SOUTHWESTERN STEAK AND COLORFUL SKILLET VEGETABLES. Delicious Steak along with Skillet Vegetables! There’s 277 calories and 6 net carbs per serving. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2024! https://diabeticgourmet.com/

GRILLED SOUTHWESTERN STEAK AND COLORFUL SKILLET VEGETABLES
This seasoned, grilled steak is a great source of lean protein, and the colorful vegetables round out the meal. It’s sure to be a hit during the grilling season, as well as during football season.

* Picking lean protein options can be easier than you think. You can still enjoy a beef burger and save calories by choosing lean or extra-lean ground beef.

* Other smart meat case picks include top sirloin steak or sirloin tip, bottom round steak or roast, eye of round steak or roast, or top round steak or roast.

* Also make sure to choose colorful vegetables and fruits to round out your meal, like in this recipe for Grilled Southwestern Steak and Colorful Vegetables.

Ingredients

1 beef , Top Round Steak cut 1 inch thick (about 1-1/2 pounds)

Marinade:
1/4 cup fresh lime juice
1/4 cup prepared mild salsa
1 tablespoon chopped garlic
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon coarse grind black pepper
Colorful Vegetables:
2 tablespoons olive oil
1 medium green or red bell pepper, cut into 1/4 inch strips
8 ounces button mushrooms, sliced 1/4- inch thick
2 cups sliced zucchini, 1/4-inch thick
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon coarse grind black pepper
1 cup finely chopped tomatoes
1/4 cup chopped green onions

Directions

1 – Combine marinade ingredients in small bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat.
2 – Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
3 – Remove steak from marinade; discard marinade.
4 – Place steak on grid over medium, ash-covered coals.
5 – Grill, covered, 12 to 14 minutes (over medium heat on preheated gas grill, 16 to 19 minutes) for medium rare (145F) doneness, turning once. Do not overcook.
6 – Meanwhile prepare Colorful Vegetables. Heat 2 tablespoons olive oil in large non-stick skillet over medium- high heat.
7 – Add bell pepper strips; cook and stir 1 to 2 minutes or until crisp-tender.
8 – Add mushrooms, zuchini, cumin, salt and black pepper; cook and stir 3 to 4 minutes or until crisp-tender.
9 – Add tomato and green onion; cook and stir 1 minute.
10 – Carve steak into thin slices; season with salt, as desired. Serve with Colorful Vegetables.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 277
Fat: 13 grams
Unsaturated Fat: 7 grams
Saturated Fat: 3 grams
Fiber: 2 grams
Sodium: 303 miligrams
Cholesterol: 77 miligrams
Protein: 33 grams
Carbohydrates: 8 grams
https://diabeticgourmet.com/diabetic-recipe/grilled-southwestern-steak-and-colorful-skillet-vegetables

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