Tags: Beef Flank, Cooking, CooksRecipes, Diabetes, Diabetic Dish of the Week, Equal, Food, Grilled Steak and Vegetable Salad, Grilling, Herbs, recipes, Salads, Vegetables
This week’s Diabetic Dish of the Week is a Grilled Steak and Vegetable Salad. Salad and Steak together that makes one fine Dinner! It’s from one of my favorite recipe sites, CooksRecipes. The Cooks site has a fantastic selection of recipes for all cuisines and diets. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html
Grilled Steak and Vegetable Salad
A delicious salad and entrée all in one complete dish. Steak and fresh corn on the cob, lightly grilled and tossed with an aromatic herb dressing creates a main course that’s a great change of pace.
1 1/2 pounds beef flank steak, fat trimmed, scored
1 medium sweet onion, cut into small wedges
6 medium Italian plum tomatoes, cut into wedges
4 ears corn, cooked, cut into 1 1/2-inch pieces
1 medium green pepper, sliced
Fresh Herb Vinaigrette:
1/3 cup red wine vinegar
1/4 cup water
3 tablespoons olive or vegetable oil
2 tablespoons lemon juice
2 cloves garlic, minced
2 tablespoons Equal® Spoonful™
3 tablespoons minced fresh or 1 teaspoon dried rosemary leaves
3 tablespoons minced fresh or 1/2 teaspoon dried thyme leaves
3 tablespoons minced fresh or 1 teaspoon dried oregano leaves
3 tablespoons minced fresh or 1 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 – Grill steak over medium-hot coals to desired degree of doneness, about 20 minutes for medium, turning steak halfway through cooking time.
2 – Slice steak, diagonally across grain, into scant 1/4-inch slices. Combine sliced meat and vegetables in shallow serving bowl. Pour dressing over and toss. Serve immediately or refrigerate several hours and serve chilled.
3 – For Fresh Herb Vinaigrette: Combine all ingredients in covered jar; shake to mix.
Makes 6 servings
Tip: If desired, steak can be broiled rather than grilled for the same amount of time.
Nutritional Information Per Serving (1/6 of recipe; 3-ounces meat with 2 tablespoons vinaigrette): 305 cal., 25 g pro., 18 g carbo., 16 g fat, 56 mg chol., 255 mg sodium.
Tags: Banana Bars with Cream Cheese Frosting, Bananas, CooksRecipes, Cream cheese, Diabetes, Diabetic Dish of the Week, Splenda Sweetner
It’s Dessert for this week’s Diabetic Dish of the Week – Banana Bars with Cream Cheese Frosting. There are several versions of this recipe on different sites but the one from the CooksRecipes website has the Diabetic version. Its 120 calories and 12 net carbs per serving. And again, you can find this recipe at the CooksRecipes website! http://www.cooksrecipes.com/index.html
Banana Bars with Cream Cheese Frosting
These low-fat, low-sugar banana bars with cream cheese frosting are a winning combination.
1 2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/3 cups mashed bananas*
1 1/3 cups 1% low-fat milk
2 tablespoons unsweetened pineapple juice
2 large eggs
3/4 cup Splenda® Granulated No Calorie Sweetener
6 tablespoons butter, melted
2 teaspoons vanilla extract
1/2 teaspoon banana extract
Cream Cheese Frosting:
2 (8 ounce) packages fat-free cream cheese
1/2 cup light butter, softened
1/3 cup Splenda® Granulated No Calorie Sweetener
2 teaspoons vanilla extract
1 – Preheat oven to 350°F (175°C). Lightly coat a 13- x 9- x 2-inch baking pan with vegetable cooking spray.
2 – Combine flour, baking powder, soda, and salt; set aside
3 – Combine mashed bananas, milk and pineapple juice; set aside.
4 – Beat eggs and Splenda® Granulated Sweetener at high speed with an electric mixer for 5 minutes. Add melted butter, vanilla and banana extract; beat at medium speed until blended, about 1 minute. Add flour mixture alternately with banana mixture, beginning and ending with flour mixture. Beat at low speed, just until blended after each addition; do not over-mix. Spoon mixture into prepared pan.
5 – Bake 25 minutes or until cake tester inserted in center comes out clean. Cool in pan on a wire rack.
6 – Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add Splenda® Granulated Sweetener, beating at medium speed until blended. Stir in vanilla. Spread with Cream Cheese Frosting. Chill 30 minutes before cutting into bars.
Makes 24 (2×2 1/4-inch) bars.
Nutritional Information Per Serving (1/24 of recipe): Calories 120 | Calories from Fat 50 | Fat 6g (sat 3.5g) | Cholesterol 35mg | Sodium 270mg | Carbohydrates 13g | Fiber 1g | Sugars 5g | Protein 5g.
Tags: Baking, Blueberry Muffins, Cooking, CooksRecipes, dessert, Diabetes, Diabetic Dish of the Week, Food, recipes
This week’s Diabetic Dish of the Week is Blueberry Muffins. Brighten up any day with delicious, low fat, and low sugar Blueberry Muffins. The recipe is from the CooksRecipes website. While at the Cooks site check out all their incredible recipes! Enjoy and Eat Healthy in 2017! http://www.cooksrecipes.com/index.html
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup (1 stick) light margarine, softened
1 cup Splenda® Granular
1/4 cup honey
2 whole large eggs
1 teaspoon vanilla extract
1/2 cup skim milk
1 cup blueberries, fresh or frozen
1 – Preheat oven to 350°F (175°C). Line 10 muffin cups with paper liners.
2 – Sift together flour, baking powder, salt, set aside.
3 – Beat together margarine, Splenda® Granular, and honey with an electric mixer until light and fluffy. Add eggs one at a time beating well after each addition. Stir in vanilla. Alternately stir in flour mixture and milk, beginning and ending with flour mixture. Fold in berries.
4 – Spoon batter into paper lined muffin cups, and bake until golden brown and a toothpick inserted comes out clean, about 25 to 30 minutes. Cool in pan 10 minutes on a wire rack. Remove from pan. Cool completely on wire rack.
Makes 10 servings.
Nutritional Information Per Serving (1/10 of recipe; Serving Size 3 g): Calories 180, Carbohydrates 30 g, Protein 4 g, Dietary Fiber < 1 g, Total Fat 4.5 g, Saturated Fat 1 g, Cholesterol 45 mg, Sodium 350 mg.
Tags: Baking, Cooking, Diabetes, Diabetic Dish of the Week, Diabetic Living Online, Food, recipes, Side Dishes, Spices, Sweet Potato Casserole, Sweet Potatoes
This week’s Diabetic Dish of the Week is – Sweet Potato Casserole. This one has various versions and on many web sites and blogs. I went with the one on CooksRecipes website. The Cooks site is loaded with recipes that will suit any taste or cuisine. Enjoy and Eat Healthy in 2017! http://www.cooksrecipes.com/index.html
Sweet Potato Casserole
4 medium sweet potatoes, peeled, cooked (about 1 3/4 pounds)
1/2 to 1 cup fat-free sour cream
1 teaspoon vanilla extract
5 1/2 teaspoons Equal® for Recipes or 18 packets Equal® sweetener or 3/4 cup Equal® Spoonful™
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup coarsely chopped pecans (optional)
Mash sweet potatoes with potato masher or beat with electric mixer until smooth. Mix in remaining ingredients, except pecans. Spoon sweet potato mixture into ungreased 1-quart casserole or soufflé dish; sprinkle with pecans.
Bake, uncovered, at 350°F (175°C) until hot throughout, about 30 minutes.
Makes 6 servings (about 1/2 cup each).
Nutritional Information Per Serving (1/6 of recipe): 165 cal., 4 g pro., 38 g carbo., 0 g fat, 0 mg chol., 27 mg sodium.
Tags: Asian Chicken and Broccoli Stir-Fry, Chicken, Cooking, CooksRecipes, Diabetes, Diabetic Dish of the Week, Food, Noodles, recipes, Vegetables
This week’s Diabetic Dish of the Week is an Asian Chicken and Broccoli Stir-Fry. It’s an Oriental skillet combining chicken, broccoli florets, red peppers, onions, water chestnuts, ramen noodles, and baby corn. You’ll find various versions of this one online but this one is from the CooksRecipes website. You can check Cooks for any of your recipe needs. Excellent selecton of Diabetic Friendly Recipes. http://www.cooksrecipes.com/index.html
Asian Chicken and Broccoli Stir-Fry
Easy to make spicy and sweet Oriental skillet combining chicken, broccoli florets, red peppers, onions, water chestnuts and ramen noodles. A meal in one – just add fresh fruit for dessert.
1 (3-ounce) package any flavor ramen noodle soup mix
1 cup warm water
2 tablespoons vegetable oil – divided use
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
3 cups broccoli florets
1/2 cup chopped red bell pepper
1/3 cup sliced green onions
1 (8-ounce) can sliced water chestnuts, drained
1/2 cup baby corn (optional)
1 – For Sauce: Combine all ingredients; set aside.
2 – For Stir-Fry: Remove seasoning packet from ramen noodles and save for another use. Break noodles into pieces. Place in 1-quart microwave safe bowl; pour warm water over noodles. Microwave on HIGH, uncovered, 2 to 3 minutes, stirring twice, until noodles are tender; drain. Set aside.
3 – Meanwhile, heat 1 tablespoon vegetable oil in large skillet or wok over medium-high heat. Cook and stir chicken 8 to 10 minutes, or until no longer pink. Remove chicken from skillet and keep warm.
4 – Add remaining 1 tablespoon oil to skillet. Cook and stir broccoli 4 minutes. Add red pepper and onion; cook and stir 2 to 3 minutes more. Add cooked chicken, water chestnuts and baby corn. Cook and stir 1 minute. Stir in cooked noodles and Sauce. Heat until all ingredients are heated through, stirring frequently.
Makes 6 servings.
*May substitute 3 packets Equal sweetener
Nutritional Information Per Serving (1/6 of recipe): calories 221, protein 20 g, carbohydrate 17 g, fat 8 g, cholesterol 44 mg, sodium 641 mg.
Tags: Baking, Chicken salad, Cooking, Diabetes, Diabetic Living Online, Food, Grilling, Healthy Chicken Salad Recipes, Panini Sandwiches, recipes, Spices, Vegetables
From the Diabetic Living Online website its Healthy Chicken Salad Recipes. Recipes including; Chicken Salad Panini Sandwiches, Curried Chicken Salad, and Roasted Beet and Chicken Salad. Find all these along with all the other Diabetic Friendly recipes at the Diabetic Living Online website. http://www.diabeticlivingonline.com/
There are so many ways to enjoy a refreshing chicken salad. Whether you like hearty chicken salad sandwiches or just a simple salad with chicken, we’ve gathered a variety of diabetes-friendly recipes that pair the lean protein with light ingredients and lots of veggies. Check out our best chicken salad recipes that work for lunch or dinner.
Chicken Salad Panini Sandwiches
These delicious chicken salad melts are packed with rich flavor thanks to roasted red peppers, fennel, and provolone cheese. Make them for a surprisingly low-carb, guilt-free indulgence….
Curried Chicken Salad
Forget the bread! This mouthwatering chicken salad with raisins, apples, and almonds is substantial enough when served on a butterhead lettuce leaf. Plus, you’ll cut calories and carbs……
Roasted Beet and Chicken Salad
We love this beautiful chicken salad starring beets, grapes, and goat cheese. It’s perfect for dinner parties—guests will love the colorful presentation and that each serving contains only 18 grams of carb!…..
* Click the link below to get all the Healthy Chicken Salad Recipes
Tags: Apples, Baking, Blackberry, Cheery, Cobblers, Cooking, Desserts, Diabetes, Diabetic Living Online, Food, Fruit, Fruit Crisps and Cobbler Recipes, Pies, Pineapple, recipes
From the Diabetic Living Online website its Fruit Crisps and Cobbler Recipes. Recipes that include; Caramel Apple Crisp and Pineapple-Cherry Cake Cobbler. Find them all at the Diabetic Living Online website, enjoy. http://www.diabeticlivingonline.com/
Nothing is sweeter than the old-fashioned goodness of a fruit crisp or cobbler. Featuring berries, apples, and some surprising fruits (pineapple, mango, and grapefruit), you can enjoy these diabetic dessert recipes guilt-free!
Caramel Apple Crisp
For a no-bake option, simmer apples in cranberry juice with lemon peel for an easy one-skillet dessert. Sprinkle with granola and nuts to create the traditional crunch of an apple crisp….
Stove-Top Peach-Blackberry Crisp with Crunchy Oatmeal-Coconut Topping
Blackberries are full of vital nutrients — just 1 cup provides half your daily value of vitamin C and 8 grams of fiber. Add sweet peaches and a crunchy base to transform this healthful fruit into a dessert masterpiece….
Pineapple-Cherry Cake Cobbler
This company-worthy cobbler uses a yellow cake mix for a fluffy topping that hides a medley of simmering fruit. Your guests will love this dessert, and you’ll love that it has 155 calories per serving……
* Click the link below to see all the Fruit Crisps and Cobbler Recipes
Tags: Cooking, Diabetes, Diabetic Dish of the Week, Food, recipes, Soy sauce, Spices, Stir-Fried Broccoli and Carrots, stir-fry, Vegetables
This week’s Diabetic Dish of the Week is Stir-Fried Broccoli and Carrots. A neighbor passed this one along to me to share, thank you Norma!
Stir-Fried Broccoli and Carrots
1/3 cup orange juice
1 tablespoon reduced-sodium soy sauce
1 teaspoon cornstarch
Nonstick cooking spray
1 teaspoon grated fresh or bottled ginger
1/2 teaspoon dried dill
1 teaspoon dried basil
1 1/2 cups thinly bias-sliced carrots
1 cup broccoli florets
* Check your supermarkets salad bar for both the thinly sliced carrots and broccoli florets.
1 – For sauce, stir together the orange juice, soy sauce, and cornstarch. Set aside.
2 – Coat an unheated wok or large skillet with cooking spray. Preheat over medium heat. Add the ginger, dill, and basil; stir-fry for 15 seconds. Add the carrots; stir-fry for 2 minutes
3 – Add the broccoli; stir-fry about 4 minutes or until the vegetables are crisp-tender. Push vegetables from the center of the wok.
4 – Stir sauce; add to the center of the wok. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir all ingredients to heat through.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): calories: 50, total fat: 1g, saturated fat: 0g, cholesterol: 0mg, sodium: 174mg, carbohydrate: 10g, fiber: 3g, protein: 2g
Tags: Apples, Chicken, Chicken Waldorf Salad, Cooking, CooksRecipes, Diabetic Dish of the Week, Food, Grapes, Pecans, recipes, Salad
This week’s Diabetic Dish of the Week is Chicken Waldorf Salad. The perfect salad for any meal. You can find this recipe along with all the other delicious and healthy recipes on the CooksRecipes website (http://www.cooksrecipes.com/index.html)
Chicken Waldorf Salad
Colorful entrée salad that makes great use of leftover chicken. Substitute your favorite variety of apple for a flavor change.
2 cups cubed or shredded cooked chicken breast*
2 cups chopped cored Red Delicious apples
1 cup sliced celery
2/3 cup halved seedless grapes
1/4 cup chopped toasted pecans
1/2 cup fat-free mayonnaise
1/2 cup fat-free sour cream
3 to 4 teaspoons lemon juice
2 teaspoons Dijon-style mustard
1/3 cup Equal® Spoonful**
Salt and ground black pepper to taste
Red leaf lettuce
Chopped pecans (optional)
1 – Combine chicken, apples, celery, grapes and 1/4 cup pecans in bowl. Blend mayonnaise, sour cream, lemon juice, mustard and Equal®; stir into chicken mixture. Season to taste with salt and pepper.
2 – Spoon salad onto lettuce-lined plates; sprinkle with additional chopped pecans, if desired.
Makes 4 servings.
*Note: Cubed, lean smoked ham can be substituted for the chicken. Pineapple chunks can be substituted for the grapes. Spoon salad into a hollowed-out pineapple half to serve.
**May substitute 8 packets Equal sweetener
Nutritional Information Per Serving (1/4 of recipe): calories 260, protein 23 g, carbohydrate 24 g, fat 9 g, cholesterol 57 mg, sodium 426 mg.
Tags: CooksRecipes, Diabetes, Diabetic Dish of the Week, Dips, Sour cream, Spinach, Thai Spinach Dip, Vegetarian, Yogurt
For this week’s Diabetic Dish of the Week its Thai Spinach Dip. It’s from the CooksRecipes website which has a great selection of recipes for all tastes and cuisines. http://www.cooksrecipes.com/index.html
Thai Spinach Dip
This stir-together treat delivers big peanut flavor with a hint of heat, and only takes a few minutes to prepare.
1 cup chopped fresh spinach
1 (8-ounce) carton dairy sour cream
1 (8-ounce) carton plain fat-free yogurt
1/4 cup snipped fresh mint
1/4 cup finely chopped peanuts
1/4 cup peanut butter
1 tablespoon honey
1 tablespoon soy sauce
1 to 2 teaspoons crushed red pepper
Vegetable dippers (such as peeled baby carrots, zucchini slices, and/or cucumber sticks)
1 – In a medium bowl combine spinach, sour cream, and yogurt. Stir in mint, peanuts, peanut butter, honey, soy sauce, and crushed red pepper. Cover and chill for 2 to 24 hours. Serve with vegetable dippers.
Makes about 2 1/2 cups dip.
Nutritional Information Per Serving: calories (2 tablespoons): calories: 44, total fat: 3g, saturated fat: 1g, cholesterol: 3mg, sodium: 61mg, carbohydrate: 4g, fiber: 1g, protein: 1g, vitamin C: 5%, calcium: 3%, iron: 2%