Diabetic Side Dish of the Week – Grilled Corn on the Cob with Buttery Citrus Spread

May 16, 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 Grilled Corn on the Cob with Buttery Citrus Spread. To make this week’s Dish you’ll be needing Ears of Corn, Nonstick Cooking Spray, Reduced-Fat Margarine, Parsley, Lemon Peel, Black Pepper, Paprika, and Salt. The Corn is 84 calories and 13 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/

Grilled Corn on the Cob with Buttery Citrus Spread
This low-carb snack is a barbecue classic. Just grill the corn, mix the remaining ingredients in a bowl, top and voilà — an instant summer favorite!

Ingredients

4 medium ears corn, husks and silks removed

Nonstick cooking spray

2 tablespoons reduced-fat margarine

1 tablespoon finely chopped parsley

1 teaspoon grated lemon peel

1/2 teaspoon black pepper

1/4 teaspoon paprika

1/4 teaspoon salt

Directions
Yield: 4 servings
Serving size: 1 ear of corn and 2 teaspoons spread

1 – Preheat grill to medium heat. Coat corn with nonstick cooking spray. Grill, covered, 18 to 20 minutes or until golden brown, turning frequently.

2 – Meanwhile, combine remaining ingredients in small bowl.

3 – Serve corn with spread.

Nutrition Information:
Calories: 84 calories, Carbohydrates: 15 g, Protein: 2 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 189 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/sides/grilled-corn-on-the-cob-with-buttery-citrus-spread/

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Diabetic Side Dish of the Week – Layered Mexican Salad

May 9, 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 Layered Mexican Salad. To make this week’s Dish you’ll be needing Shredded Lettuce, Green Onions, Fat Free Sour Cream, Picante Sauce, Lime, Sugar, Ground Cumin, Avocado, Shredded Reduced-Fat Sharp Cheddar Cheese, and Baked Tortilla Chips. The Dish is 118 calories and 10 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/

Layered Mexican Salad
If you’ll be celebrating Cinco de Mayo — or simply want to satisfy a craving for Mexican food — you’ll love this Mexican salad. It’s easy to make, low-carb and jam-packed with

flavor!

Ingredients
1 package (10 ounces) shredded lettuce
1/2 cup chopped green onions (green and white parts)
1/2 cup fat-free sour cream
1/3 cup medium picante sauce
1 medium lime, halved
1 teaspoon sugar
1/2 teaspoon ground cumin
1 medium avocado, peeled, seeded and chopped
3/4 cup (3 ounces) shredded reduced-fat sharp Cheddar cheese
2 ounces baked tortilla chips, coarsely crumbled

Directions
Yield: 8 servings
Serving size: 1 cup

1. Place lettuce evenly in 13×9-inch baking pan. Sprinkle with green onions.

2. Stir together sour cream, picante sauce, juice from half of lime, sugar and cumin in small bowl. Spoon evenly over lettuce and green onions. Place avocado evenly over sour cream layer. Squeeze remaining lime half evenly over avocado layer. Sprinkle evenly with cheese.

3. Cover with plastic wrap. Refrigerate until serving. (May be prepared 8 hours in advance, if desired.) Sprinkle with crumbled tortilla chips before serving.

Variation: Add chopped fresh tomatoes to avocado layer. Sprinkle chip layer with chopped fresh cilantro.

Nutrition Information:
Calories: 118 calories, Carbohydrates: 13 g, Protein: 5 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 10 mg, Sodium: 208 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/salads/layered-mexican-salad/

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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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Diabetic Side Dish of the Week – Zesty Corn On the Cob

May 2, 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 Zesty Corn On the Cob. To make this week’s Dish you’ll be needing Ears of Corn, Non Fat Sour Cream, and Cajun Style Seasoning. 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/

Zesty Corn On the Cob
Cajun seasoning gives this corn on the cob some kick!

Ingredients
Preparation time: 1 minute
Cooking time: 8 minutes.

4 ears of corn, about 6–8 inches long
1/4 cup nonfat sour cream
1 teaspoon Cajun-style seasoning

Directions
Yield: 4 servings
Serving size: 1 cob

1 – Cook corn to desired doneness, either by grilling or boiling. Combine sour cream with Cajun-style seasoning in a small bowl. Using a pastry brush or spreader, spread 1 tablespoon flavored sour cream on each hot cob just before serving.

Nutrition Information:
Calories: 172 calories, Carbohydrates: 30 g, Protein: 4 g, Fat: 1 g, Saturated Fat: 0 g, Cholesterol: 3 mg, Sodium: 353 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/snack/zesty-corn-on-the-cob/

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* 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 – Heartland Vegetable Medley

April 25, 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 a Heartland Vegetable Medley. This week’s Recipe is made using Butternut Squash, Olive Oil, Broccoli Florets, Red Peppers, Red Onion, Light Balsamic Vinaigrette Dressing, Muenster Cheese, and Buttery Crackers. 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

Heartland Vegetable Medley
Assorted vegetables topped with Muenster cheese and crushed cracker crumbs make a hearty Midwest side dish.

Recipe Ingredients:
3 cups peeled 1-inch cubes butternut squash
3 tablespoons olive oil
4 cups broccoli florets
2 cups 2-inch strips red pepper
1 cup sliced red onion
1/3 cup light balsamic vinaigrette dressing
1/2 cup shredded Muenster cheese
1/3 cup crushed buttery crackers

Cooking Directions:
1 – Place squash in medium saucepan and cover with water. Bring to boil. Cook 3 to 4 minutes or until just tender. Drain squash; set aside.
2 – Meanwhile, heat oil in a large skillet on medium-high. Add broccoli, peppers and onion. Cook and stir vegetables for 10 to 12 minutes or until they are crisp-tender. Add squash, vinaigrette; heat through.
3 – Place vegetables in a shallow serving bowl. Sprinkle shredded cheese over the vegetables. Microwave on HIGH for 1 to 2 minutes or until cheese melts. Sprinkle top with crushed crackers.
Makes 8 servings.
https://www.cooksrecipes.com/sidedish/heartland_vegetable_medley_recipe.html

Diabetic Side Dish of the Week – Parmesan Pan-Fried Tomatoes

April 18, 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 Parmesan Pan-Fried Tomatoes. To make this week’s recipe you’ll be needing Flour, Onion Powder, Ground Garlic, Salt, Pepper, Grated Parmesan Cheese, Breadcrumbs, Tomatoes, Eggs, Dijon Mustard, and Olive Oil. 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

Parmesan Pan-Fried Tomatoes
Crispy pan-fried ripe tomatoes, breaded with seasoned panko crumbs and Parmesan cheese. Terrific served alongside grilled or roasted meats and poultry. Or, for a delicious breakfast treat, serve them with bacon and eggs.

Recipe Ingredients:
1 cup all-purpose flour
1 tablespoon onion powder
2 teaspoons granulated garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup freshly grated Parmesan cheese
1 cup panko Japanese bread crumbs
12 slices tomatoes, sliced 1/2-inch thick (about 3 tomatoes)
2 large eggs
2 tablespoons Dijon mustard
3 tablespoons olive oil

Cooking Directions:
1 – Combine flour, onion powder, granulated garlic, salt and pepper. Mix well.
2 – In separate bowl combine panko and Parmesan.
3 – In third bowl combine eggs and mustard.
4 – Take slices of tomato and dip in flour, dust off excess. Then dip in egg mixture, letting excess drip off. Finally dip in parmesan/panko mixture, pressing Parmesan mixture onto slices for good coverage. Repeat until all slices are breaded. These should be stored in a single layer dusted lightly with extra crumbs.
5 – Heat olive oil in non-stick frying pan, over medium-high heat. Place 3 slices in pan, and let cook about 1 1/2 to 2 minutes on each side, until just golden brown. Don’t flip too soon or Parmesan mix will fall off. Serve hot.
Makes 4 servings.
https://www.cooksrecipes.com/sidedish/parmesan_pan_fried_tomatoes_recipe.html

Diabetic Side Dish of the Week – Chef Marco’s Orzotto With Porcini Mushrooms

April 11, 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 Chef Marco’s Orzotto With Porcini Mushrooms. To make this week’s Recipe you’ll be needing Dried Porcini Mushrooms, Extra Virgin Olive Oil, Garlic, Dry White Wine, Salt, Pepper, Spices, and Grated Parmigiano-Reggiano Cheese. The Dish is 176 calories and 19 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/

Chef Marco’s Orzotto With Porcini Mushrooms
You’re no doubt familiar with the many health benefits of the Mediterranean diet, from reducing rates of cardiovascular disease to lowering the risk of peripheral arterial disease and lessening the symptoms of sleep apnea. If you’d like to give this diet a try, why not start with this dish? It’s an authentic taste of Italy!

Ingredients
Preparation time: 5 minutes
Soaking time: approximately 30 minutes
Cooking time: approximately 50 minutes.

1/2 ounce dried porcini mushrooms, broken into small pieces
4 cups warm water
2 tablespoons plus 2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1/4 cup plus 1/4 cup dry white wine
Salt and pepper to taste
1 scallion, thinly sliced
1 cup pearled barley
1 tablespoon fresh thyme, minced
Dash ground cardamom
Pinch ground cumin
1/4 cup grated Parmigiano-Reggiano cheese

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

Let dried mushrooms stand in 4 cups of warm water for at least 30 minutes. With a slotted spoon or small strainer, lift the mushrooms out of the water, taking care not to pick up any dirt particles from the water. Place mushrooms on a paper towel and pat dry. Remove any visible remaining dirt. Strain the water, removing all dirt and debris, and put aside for later use. In a medium saucepan, heat 2 tablespoons of olive oil over medium heat, then add garlic and sauté for 30 seconds. Add mushrooms and continue sautéing for 1 minute with frequent stirring. Pour 1/4 cup wine over mushroom–garlic mixture and continue cooking for another 2 minutes. Remove pan from heat. Add salt and pepper to taste; set aside. In a separate large pan, heat remaining 2 tablespoons of olive oil over medium heat; add scallion and sauté for 1 minute with frequent stirring. Add in barley and mix well. Allow the barley to sizzle in the pan for about 2–3 minutes, then mix in thyme and spices. Very slowly add remaining 1/4 cup wine, using a long wooden spoon to prevent steam from burning your hand. Reduce heat, then carefully and slowly add 2 cups of mushroom water to barley while stirring. Allow barley to simmer, uncovered, for 30 minutes, stirring frequently to prevent sticking. After 30 minutes, add in mushroom–garlic mixture. Continue cooking uncovered for another 15 minutes, adding remaining mushroom liquid a little at a time as needed, until barley is tender. Remove pan from heat, sprinkle grated cheese over barley, and mix in well. Let barley mixture rest for 5 minutes before serving, adding more mushroom liquid if needed. Barley should be moist but not soupy. Serve hot.

Nutrition Information:
Calories: 176 calories, Carbohydrates: 23 g, Protein: 4 g, Fat: 8 g, Saturated Fat: 1 g, Cholesterol: 2 mg, Sodium: 47 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/chef-marcos-orzotto-with-porcini-mushrooms/

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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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Diabetic Dish of the Week – Scallop and Artichoke Heart Casserole

April 6, 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 Dish of the Week is a Scallop and Artichoke Heart Casserole. To make this week’s recipe you’ll be needing Frozen Artichoke Hearts, Scallops, Canola Oil, Red Bell Peppers, Green Onions, All Purpose Flour, 1% Milk, Dried Tarragon, Salt, White Pepper, Parsley and Paprika. The Dish is 227 calories and 19 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/

Scallop and Artichoke Heart Casserole
Scallops are a good source of protein, vitamin B12, magnesium, and potassium — and best of all, they lend their delicious taste to this casserole!

Ingredients
1 package (9 ounces) frozen artichoke hearts, cooked and drained
1 pound scallops
1 teaspoon canola or vegetable oil
1/4 cup chopped red bell pepper
1/4 cup sliced green onions
1/4 cup all-purpose flour
2 cups low-fat (1%) milk
1 teaspoon dried tarragon
1/4 teaspoon salt
1/4 teaspoon white pepper
1 tablespoon chopped fresh parsley
Dash paprika

Directions
Yield: 4 servings
Serving size: 1/4 of total recipe

1 – Preheat oven to 350°F.

2 – Cut large artichoke hearts lengthwise into halves. Arrange artichoke hearts in even layer in 8-inch square baking dish.

3 – Rinse scallops; pat dry with paper towel. If scallops are large, cut into halves. Arrange scallops evenly over artichokes.

4 – Heat oil in medium saucepan over medium-low heat. Add bell pepper and green onions; cook and stir 5 minutes or until tender. Stir in flour. Gradually stir in milk until smooth. Add tarragon, salt, and white pepper; cook and stir over medium heat 10 minutes or until sauce boils and thickens. Pour sauce over scallops.

5 – Bake, uncovered, 25 minutes or until bubbling and scallops are opaque. Sprinkle with parsley and paprika before serving.

Tip: White pepper is a mild version of the common black pepper. They both originate from the same berries, which are called peppercorns. White pepper helps to maintain consistent color in light foods.

Nutrition Information:
Calories: 227 calories, Carbohydrates: 23 g, Protein: 26 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 43 mg, Sodium: 438 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/scallop-artichoke-heart-casserole/

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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 – Greek Turkey Pita Wedges

April 4, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Side Dish of the Week, Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Diabetic Side Dish of the Week is Greek Turkey Pita Wedges. Some of the Ingredients you’ll be needing are Pita Bread,  JENNIE-O® Extra Lean Oven Roasted Turkey Breast, Green Bell Pepper, Tomato, Kalamata Olives, Feta Cheese, Fresh Mint, and more! The recipe is 230 calories and 12 net carbs per serving. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Stay Safe and Make the SWITCH in 2021!   https://www.jennieo.com/

Greek Turkey Pita Wedges
A fruit and cheese appetizer recipe that’ll get any palate primed for the main course. Greek Turkey Pita Wedges are a brilliant combination of savory, sweet and crispy that’s ready in under 15 minutes.
Total Time – 30 Minutes
Serving Size – 8 Servings

Ingredients
6 pita breads, each cut into 6 wedges
¼ cup olive oil
garlic salt, if desired
2 cups chopped JENNIE-O® Extra Lean Oven Roasted Turkey Breast
1 green bell pepper, finely diced
1 tomato, finely diced
¼ cup finely diced red onion
¼ cup PELOPONNESE® pitted kalamata olives, cut into slivers
½ cup feta cheese, crumbled
¼ cup chopped fresh parsley
2 tablespoons chopped fresh mint
2 tablespoons lemon juice

Directions
1) Heat oven to 375°F. Arrange pita bread on baking sheet.

2) Brush with olive oil and sprinkle with garlic salt, if desired. Bake 10 minutes or until crisp.

3) In medium bowl, combine turkey, green bell pepper, tomato, red onion and olives. Gently stir in cheese, parsley, mint and lemon juice. Top pita wedges with turkey mixture.

Nutritional Information Calories 230
Fat 11g
Protein 20g
Cholesterol 45mg
Carbohydrates 14g
Sodium 320mg
Fiber 2g
Saturated Fat 3g
Sugars 1g
https://www.jennieo.com/recipes/greek-turkey-pita-wedges/

Diabetic Side Dish of the Week – LEMON SPIKED GARLIC GREENS

March 30, 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 LEMON SPIKED GARLIC GREENS. To make this week’s Dish you’ll be needing Cooking Spray, Onion, Garlic, Greens, Salt, and Pepper. The Dish is 48 calories and 7 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/

LEMON SPIKED GARLIC GREENS

Ingredients

Garlic-flavored vegetable cooking spray
1/3 cup finely chopped onion
4 cloves garlic, minced
1-1/2 pounds greens, washed, stems removed, coarsely chopped
1/3 cup water
1-2 tablespoons lemon juice
Salt and pepper, to taste

Directions

1 – Spray large saucepan with cooking spray; heat over medium heat until hot. Saute onion and garlic until tender, 3 to 4 minutes.
2 – Add greens and water to saucepan; heat to boiling. Reduce heat and simmer, covered, until greens are wilted and tender, about 5 to 8 minutes, adding more water if necessary. Season to taste with lemon juice, salt and pepper.

NOTES:
Kale, collard, turnip, or beet greens are excellent choices for this quick-and-easy healthy vegetable.

Recipe Yield: Yield: 4 Servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 58
Fat: 1.7 grams
Sodium: 43 milligrams
Cholesterol: 53.3 milligrams
Protein: 5.9 grams
Carbohydrates: 7 grams
https://diabeticgourmet.com/diabetic-recipe/lemon-spiked-garlic-greens

Diabetic Side Dish of the Week – Beets With Horseradish Cream

March 28, 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 Beets With Horseradish Cream. To make this week’s Dish you’ll be needing Beets, Low Fat Sour Cream, Prepared Horseradish, Salt, Pepper and Cilantro. There’s 59 calories and 8 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/

Beets With Horseradish Cream
Beets are widely considered to be a superfood, full of antioxidants, fiber, folate, potassium and vitamin C. Perfect for Passover, this simple side is low in carbohydrate and a good source of nutrients.

Ingredients
4 medium beets (about 2 inches in diameter)
1/3 cup low-fat sour cream
1 1/4 teaspoons prepared horseradish
1/4 teaspoon salt
Pinch black pepper
Cilantro (optional)

Directions
Yield: 4 servings
Serving size: 1 cup

1. Trim beets, leaving root and 1 inch of stem. Scrub beets; place in large saucepan; cover with water. Cover; bring to a boil, reduce heat and boil 45 minutes, or until tender.

2. Combine sour cream, horseradish, salt and pepper in small bowl.

3. Remove beets from heat; drain. When cooled; peel and cut into wedges. Transfer to plates and top with Horseradish Cream. Garnish with cilantro, if desired.

Nutrition Information:
Calories: 59 calories, Carbohydrates: 10 g, Protein: 2 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 7 mg, Sodium: 231 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/sides/beets-with-horseradish-cream/

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

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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