Diabetic Side Dish of the Week – Apple and Almond Rice Pilaf

October 17, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | Leave a comment
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I’ve got a great Fall Side Dish for this week’s Diabetic Side Dish of the Week, Apple and Almond Rice Pilaf. Perfect Fall recipe to go with about anything. You’ll need a box of Mushroom and Whole Grain and Wild Rice Mix, Red Delicious Apple, Almonds, Bell Pepper, Onion, and Pepper Flakes. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Apple and Almond Rice Pilaf
Requiring just six ingredients, this quick and easy Apple and Almond Rice Pilaf is the perfect comfort food for fall!
Ingredients
1 (6.7-ounce) box mushroom, whole grain and wild rice mix
1 medium Red Delicious apple, peeled and diced
1/2 cup slivered almonds, toasted
1/2 cup finely chopped red, yellow or orange bell pepper
2 tablespoons finely chopped red onion
1/8 teaspoon red pepper flake

Directions
Yield: 8 servings.
Serving size: 1/2 cup.

1 – In large saucepan, cook rice mix according to package directions, omitting fat.

2 – Stir in apple, almonds, bell pepper, onion, and pepper flakes. Cover; let stand 5 minutes before serving.

Nutrition Facts Per Serving:
Calories: 131 calories, Carbohydrates: 22 g, Protein: 4 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 331 mg, Fiber: 3 g
https://beatcancer2010.wordpress.com/2019/10/13/apple-and-almond-rice-pilaf/

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Diabetic Side Dish of the Week – Spinach Salad with Pomegranate Vinaigrette

October 10, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is a Spinach Salad with Pomegranate Vinaigrette. To make this week’s Side Dish you’ll be needing Baby Spinach, Pomegranate Seeds, Crumbled Goat Cheese, Walnuts, Pomegranate Juice, Olive Oil, Red Wine Vinegar, Honey, Salt, and Ground Black Pepper. There’s 161 calories and 11 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Spinach Salad with Pomegranate Vinaigrette
This quick and easy salad is low in carb but high in flavor. Featuring fresh spinach, pomegranate seeds, walnuts, goat cheese and homemade vinaigrette, it’s the perfect lunch for a late-spring day.

Ingredients
1 package (5 ounces) baby spinach
1/2 cup pomegranate seeds (arils)
1/4 cup crumbled goat cheese
2 tablespoons chopped walnuts, toasted*
1/4 cup pomegranate juice
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon honey
1/4 teaspoon salt
1/4 teaspoon black pepper

Directions
Yield: 4 servings

1 – Combine spinach, pomegranate seeds, goat cheese, and walnuts in large bowl.

2 – Whisk pomegranate juice, oil, vinegar, honey, salt, and pepper in small bowl until well blended. Pour over salad; gently toss to coat. Serve immediately.

*Note: To toast walnuts, spread in single layer in heavy-bottomed skillet. Cook over medium heat 1 to 2 minutes, stirring frequently, until nuts are lightly browned. Remove from skillet immediately. Cool before using.

Tip: For easier removal of pomegranate seeds, cut a pomegranate into pieces and immerse in a bowl of cold water. The membrane that holds the seeds in place will float to the top; discard it and collect the seeds. For convenience, you can find containers of ready-to-use pomegranate seeds in the refrigerated produce section of some supermarkets.

Nutrition Information:
Calories: 161 calories, Carbohydrates: 12 g, Protein: 4 g, Fat: 11 g, Saturated Fat: 3 g, Cholesterol: 4 mg, Sodium: 210 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/salads/spinach-salad-with-pomegranate-vinaigrette/

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* Weight Self-Management: Everything to maintain a healthy diet
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Diabetic Side Dish of the Week – Roasted Vegetable Salad With Capers and Walnuts

October 3, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | 1 Comment
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This week’s Diabetic Side Dish of the Week is a Roasted Vegetable Salad With Capers and Walnuts. To make this week’s Dish you’ll be needing Brussels Sprouts, Yukon Gold Potatoes, Salt, Pepper, Dried Rosemary, Olive Oil, Red Bell Pepper, Walnuts, Capers, and White Wine Vinegar. What a perfect side! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Roasted Vegetable Salad With Capers and Walnuts
Like Brussels sprouts? You’ll love them in this simple salad, where they pair perfectly with roasted potatoes, walnuts, and capers. And what’s more, this dish is perfect for your next potluck!

Ingredients
1 pound small Brussels sprouts, trimmed
1 pound unpeeled small Yukon Gold potatoes, cut into halves
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried rosemary
5 tablespoons olive oil, divided
1 red bell pepper, cut into bite-size chunks
1/4 cup walnuts, coarsely chopped
2 tablespoons capers, drained
1 1/2 tablespoons white wine vinegar

Directions
Yield: 6 to 8 servings
Serving size: 1/6 of total recipe

1. Preheat oven to 400°F.

2. Slash bottoms of Brussels sprouts; place in shallow roasting pan. Add potatoes; sprinkle with salt, black pepper, and rosemary. Drizzle with 3 tablespoons oil; toss to coat. Roast 20 minutes. Stir in bell pepper; roast 15 minutes, or until tender. Transfer to large bowl; stir in walnuts and capers.

3. Whisk remaining 2 tablespoons oil and vinegar in small bowl until blended. Pour over salad; toss to coat. Serve at room temperature.

Potluck tip: To bring Roasted Vegetable Salad as a potluck dish, prepare in advance. Cover and refrigerate up to one day. Serve at room temperature at your host’s home.

Nutrition Information:
Calories: 239 calories, Carbohydrates: 24 g, Protein: 5 g, Fat: 15 g, Saturated Fat: 2 g, Cholesterol: 0 mg, Sodium: 208 mg, Fiber: 5 g
https://www.diabetesselfmanagement.com/recipes/salads/roasted-vegetable-salad-with-capers-and-walnuts/

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* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
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Diabetic Side Dish of the Week – Tangy Steamed Green Bean Salad

September 26, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is a Tangy Steamed Green Bean Salad. To make this week’s recipe you’ll be needing Whole Green Beans, Olive Oil, Red Wine Vinegar, Dijon Mustard, Water Garlic Powder, Black Pepper, Green Onions, and Cherry Tomatoes. There’s 123 calories and 7 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Tangy Steamed Green Bean Salad
Make the most of green bean season with this simple salad! Crisp steamed beans are complemented by red wine vinegar, Dijon mustard, green onions, and cherry tomatoes for a

satisfying side.

Ingredients
Preparation time: 10 minutes
Cooking time: 7 minutes.

1 pound fresh whole green beans, washed, ends trimmed off
2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon Dijon-style mustard
1 tablespoon water
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
4 green onions, finely chopped
10 cherry tomatoes, cut in half

Directions
Yield: 4 servings
Serving size: 1 cup

1 – Steam green beans in a steamer (or use a steaming basket in saucepan) for about 5 minutes until bright green and still slightly crisp. Immediately rinse under cold running water, until cool to the touch. Drain. Place in a serving dish. In a small bowl, combine olive oil, red wine vinegar, mustard, water, and garlic powder with a small whisk or spoon. Pour over green beans. Add green onions and tomatoes, toss well, and serve.

Nutrition Information:
Calories: 123 calories, Carbohydrates: 12 g, Protein: 3 g, Fat: 7 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 62 mg, Fiber: 5 g
https://www.diabetesselfmanagement.com/recipes/sides/tangy-steamed-green-bean-salad/

 

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Diabetic Side Dish of the Week – ROASTED BRUSSELS SPROUTS WITH TOMATOES

September 12, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is ROASTED BRUSSELS SPROUTS WITH TOMATOES. To make this week’s recipe you’ll be needing Brussels Sprouts, Hunt’s Fire Roasted Diced Tomatoes, Canola Oil, Garlic Powder, Salt, and Ground Black Pepper. There’s 75 calories and 5 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 2021! https://diabeticgourmet.com/

ROASTED BRUSSELS SPROUTS WITH TOMATOES
You can assemble this dish in the morning and slip them in the refrigerator, so all you have to do is slide them in the oven at dinner time. Recipe for Roasted Brussels Sprouts with Tomatoes from our Side Dishes recipe section.

Ingredients

1 pound small fresh Brussels sprouts, trimmed and cut in half lengthwise
1 can (14.5 ounces) Hunt’s Fire Roasted Diced Tomatoes, drained
2 tablespoons pure canola oil
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Directions

1 – Heat oven to 425F.
2 – In large bowl, toss together Brussels sprouts, drained tomatoes, oil, garlic powder, salt and pepper.
3 – Spread mixture in single layer on large shallow baking pan.
4 – Bake 20 minutes or until Brussels sprouts are tender and browned, stirring once halfway through.
NOTES:
You can assemble this dish in the morning and slip them in the refrigerator, so all you have to do is slide them in the oven at dinner time.

Recipe Yield: Yield: 6 servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 75
Fat: 5 grams
Fiber: 2 grams
Sodium: 217 milligrams
Protein: 2 grams
Carbohydrates: 7 grams
Sugars: 2 grams
https://diabeticgourmet.com/diabetic-recipes/roasted-brussels-sprouts-with-tomatoes

Diabetic Side Dish of the Week – Acorn Squash Stuffed with Wild Rice

September 5, 2021 at 6:02 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is Acorn Squash Stuffed with Wild Rice. To make this week’s Dish you’ll be needing Acorn Squash, Spices, Wild Rice, Yellow Onion, Bosc Pear, Walnuts, Sweetened Dried Cranberries, and more! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Acorn Squash Stuffed with Wild Rice
This autumnal side dish goes wonderfully with roasted poultry, ham and pork.

Recipe Ingredients:
3 acorn or dumpling squash
Freshly ground pepper
Freshly ground nutmeg
4 tablespoons butter – divided use
3/4 cup wild rice
1 1/2 cups low sodium chicken broth
1/4 teaspoon salt, plus more to taste
2 cups water
2 tablespoons olive oil
1 medium yellow onion, finely chopped
1 clove garlic, minced
1 stalk celery, finely chopped
2 Bosc or Anjou pears, peeled and cut into 1/2-inch dice
2 teaspoons minced sage leaves
2 teaspoons thyme, minced
1/3 cup parsley, minced
1/3 cup chopped walnuts, toasted*
1/3 cup sweetened dried cranberries

Cooking Directions:
1 – Preheat the oven to 350°F (175°C).
2 – Cut each squash in half crosswise. Scoop out and discard seeds and strings. If necessary, trim top and bottom so that squash will sit level, and place on a rimmed baking sheet, cut side up. Sprinkle each half with a little salt, pepper, and nutmeg, to taste. Using 3 tablespoons butter, dot each half with some butter. Cover pan tightly with foil and bake squash just until moist and tender, about 45 minutes.
3 – Meanwhile, combine rice, chicken broth, 1/4 teaspoon salt, and 2 cups of water, in medium saucepan. Bring to a boil over medium-high heat. Reduce heat to a simmer, partially cover, and cook, stirring occasionally, until rice is tender, about 40 minutes. When rice is done most of the water should be evaporated.
4 – In a 10-inch sauté pan, heat the olive oil over medium heat. Swirl to coat the pan and sauté onion, garlic, celery, and carrot until slightly softened, about 3 minutes. Add pears and sauté 2 minutes longer. Cover pan, adjust heat to medium-low, and cook vegetables until crisp-tender, 3 minutes longer. Add sage, thyme, and parsley and sauté 1 more minute. Remove from heat.
5 – In a large bowl, combine cooked rice, sautéed vegetables and pears, walnuts and dried cranberries. Taste and add salt and pepper, if desired.
6 – Mound the rice mixture into the squash halves, dividing it evenly. Cut 1 tablespoon butter into small pieces. Dot each stuffed squash with butter. Cover with foil.
7 – Bake at 350°F (175°C) until heated through, about 20 minutes.
Makes 6 servings.

*Toasting nuts brings out their full, rich flavor. Place nuts in a single layer on a rimmed baking sheet and bake at 350°F (175°C) until lightly browned, about 5 to 8 minutes. Alternatively, nuts can be browned in a microwave. Place nuts in a single layer on a microwave-safe plate, and microwave on high power for 2 to 3 minutes, or until lightly browned. Watch carefully that they do not burn.
https://www.cooksrecipes.com/sidedish/acorn_squash_stuffed_with_wild_rice_recipe.html

Diabetic Side Dish of the Week – ZUCCHINI PARMESAN FRITTERS

August 29, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish Recipe of the Week is – ZUCCHINI PARMESAN FRITTERS. Fritters the healthy way! Eggs, Zucchini, Shredded Whole Milk Mozzarella Cheese, Parsley, and Basil are just some of the ingredients you’ll be needing to make this week’s Dish. Only 159 calories and 5 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 2021! https://diabeticgourmet.com/

ZUCCHINI PARMESAN FRITTERS

Ingredients

4 large eggs, separated
2 medium zucchini, trimmed and grated
1/2 cup grated Parmesan cheese
1/2 cup shredded whole-milk mozzarella cheese
1/4 cup parsley, chopped
1/4 cup fresh basil, chopped
1/4 cup coconut-flax flour blend (To make, mix equal parts coconut flour with ground flaxseed and refrigerate in an airtight container)
1/2 teaspoon baking powder
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
Canola or olive oil cooking spray
3 teaspoons canola or virgin olive oil

Directions

1 – Place egg whites in large mixing bowl. Using electric mixer, beat on high speed until stiff peaks form and whites cling to sides of bowl when tilted. Set aside.
2 – Place egg yolks, zucchini, Parmesan, mozzarella, parsley, basil, coconut-flax flour blend, baking powder, nutmeg and salt in another large bowl. Stir well until zucchini is coated with flour. Using rubber spatula, gently fold in egg whites until just combined. There will be streaks of egg whites.
3 – Coat large skillet with cooking spray. Warm skillet over medium-high heat and add one 1 teaspoon of oil. Using 1/4-cup measure, pour out 4 fritters. Cook 2-3 minutes on each side, until lightly browned. Transfer to plate. Repeat twice, using 1 teaspoon of oil and four 1/4 measures of batter each time.
4 – Serve immediately or refrigerate, covered in aluminum foil and reheat when ready to serve.

Recipe Yield: Yield: 6 (2-fritter) servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 159
Fat: 11 grams
Protein: 11 grams
Carbohydrates: 5 grams
https://diabeticgourmet.com/diabetic-recipes/zucchini-parmesan-fritters

Diabetic Side Dish of the Week – Roasted Eggplant and Garlic Salad

August 22, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is a Roasted Eggplant and Garlic Salad. To make this week’s recipe you’ll be needing Orzo Pasta, Egg Plant, Red Onion, Extra Virgin Olive Oil, Red Pepper Garlic, Parsley, Balsamic Vinegar, Pepper, and Salt. The Dish 112 calories and 11 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Roasted Eggplant and Garlic Salad
July is peak time for eggplant and garlic, so you’ll want to swing by your local farmers’ market to stock up on fresh ingredients for this chilled pasta dish…

Ingredients
Preparation time: 10–15 minutes
Cooking time: 7–9 minutes.

1/3 cup orzo pasta
1 small eggplant (about 1/2 pound)
1/2 cup chopped red onion
1 tablespoon extra-virgin olive oil
Nonstick cooking spray
1/2 cup chopped red pepper
2 teaspoons minced garlic
1/4 cup chopped parsley
1 tablespoon balsamic vinegar
1/4 teaspoon black pepper
2 dashes salt

Directions
Yield: 4 servings
Serving size: 1/2 cup each

1 – Bring 2 cups of water to a boil in a small saucepan and add orzo. Cook for about 8–10 minutes until tender, then drain. Yield should be about 1 cup of pasta; set aside in a medium bowl. Prepare oven for broiling. Cut 1 inch off top and bottom of eggplant and discard. Cut remaining eggplant into small cubes (about I–1 inch in size) and toss in a small bowl with onions and olive oil to lightly coat. Spray a baking sheet with nonstick cooking spray and arrange eggplant and onion pieces on sheet in a single layer. Broil in oven about 2–3 minutes, then turn/stir with spatula. Continue broiling for 4–6 minutes, turning once or twice, until vegetables have softened and eggplant has lightly browned. When cooking is complete, combine vegetables with orzo and other ingredients in medium bowl mixing well. Chill about 2 hours before serving.

Nutrition Information:
Calories: 112 calories, Carbohydrates: 16 g, Protein: 3 g, Fat: 4 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 43 mg, Fiber: 5 g
https://www.diabetesselfmanagement.com/recipes/salads/roasted-eggplant-and-garlic-salad/

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Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
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Diabetic Side Dish of the Week – Farmers’ Market Potato Salad

August 8, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is a Farmers’ Market Potato Salad. To make this side dish you’ll need; Pickled Red Onions, Green Beans, Assorted Potatoes, Nonfat Greek Yogurt, White Wine Vinegar, Olive Oil, Spicy Mustard, and Salt. One delicious kicked up Potato Salad! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Farmers’ Market Potato Salad
This low-carb, homemade potato salad is the perfect addition to your next backyard barbecue! With only 5 grams of carbohydrate per serving, this sensational side featuring pickled red onions, assorted potatoes, and green beans tossed in a spicy dressing is sure to become a new favorite!
Ingredients
Pickled Red Onions (recipe here)
2 cups cubed assorted potatoes (purple, baby red, Yukon Gold, and/or a combination)
1 cup green beans, cut into 1-inch pieces
2 tablespoons plain nonfat Greek yogurt
2 tablespoons white wine vinegar
2 tablespoons olive oil
1 tablespoon spicy mustard
1 teaspoon salt

Directions
1 -Prepare Pickled Red Onions.

Pickled Red Onions


2 -Bring large saucepan of water to a boil. Add potatoes; cook 5 to 8 minutes or until fork-tender. Add green beans during last 4 minutes of cooking time. Drain potatoes and green beans.

3 -Stir yogurt, vinegar, oil, mustard, and salt in large bowl until smooth and well blended.

4 -Add potatoes, green beans, and Pickled Red Onions to dressing; gently toss to coat. Cover and refrigerate at least 1 hour to allow flavors to develop before serving.

Yield: 6 servings.
Serving size: 1/6 of recipe.

Nutrition Facts Per Serving:
Calories: 107 calories, Carbohydrates: 13 g, Protein: 2 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 628 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/snack/farmers-market-potato-salad/

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Inside every issue you’ll find…
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* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
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Stuffed Peppers with Rice, Apples and Bacon – Stuffed Peppers with Rice, Apples and Bacon

August 1, 2021 at 6:02 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is Stuffed Peppers with Rice, Apples and Bacon. To make this week’s Recipe you’ll be needing Bell Peppers, Rice, Chicken Bouillon Powder, Spices, Garlic Clove, Celery, Zucchini, Mushrooms, Apples, Bacon, Salt, Pepper, and fresh Grated Parmesan Cheese. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Stuffed Peppers with Rice, Apples and Bacon
These peppers are easy to prepare and make a great side dish to accompany any meal. Try using a variety of colored peppers to add some color to a winter weekday meal.

Recipe Ingredients:
6 medium sized bell peppers
1 1/2 cups instant rice
2 tablespoons chicken bouillon powder
1 1/2 teaspoons dried thyme
2 tablespoons vegetable oil
1 small yellow onion, diced
1 clove garlic, minced
2 large celery stalks, diced
1 small zucchini, diced
1 cup button mushrooms, diced
2 cups apples, peeled, seeded and diced
6 strips cooked bacon, roughly chopped
Salt and ground black pepper to taste
1/4 cup freshly grated Parmesan cheese

Cooking Directions:
1 – Wash peppers. Remove the top of the pepper and clean out the inside. Place peppers on a baking tray, set aside.
2 – Prepare instant rice following the instructions on the back of the box. Add chicken bouillon powder and dried thyme to the rice water.
3 – In a large saucepan, place 2 tablespoons of vegetable oil. Sauté onions until soft, about 5 minutes. Add minced garlic and celery. Sauté until soft. Add zucchini, mushrooms, apples and chopped bacon. Sauté for five minutes Remove saucepan from heat. Add rice and combine ingredients well.
4 – Preheat oven to 350°F (175°C).
5 – Once rice mixture has cooled slightly, stuff each pepper with filling. Place in a 13x9x2-inch baking pan.
6 – Top each pepper with a sprinkling of Parmesan cheese.
7 – Place pan in oven and bake for 35 to 40 minutes until peppers are soft.
Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): Calories: 325; Total Fat: 14g; Total Carbs: 43g; Protein: 11g.
https://www.cooksrecipes.com/sidedish/stuffed_peppers_with_rice_apples_and_bacon_recipe.html

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