Appetizer of the Week – Antipasto Italian Roll-Ups

February 27, 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 Appetizer of the Week is Antipasto Italian Roll-Ups. To make these Delicious Roll-Ups you’ll be needing are Fat Free Sour Cream, Sun Dried Tomato Spread, Whole Wheat Tortillas, Basil Leaves, Part Skim Mozzarella Cheese, and Reduced Fat Salami. Roll it up! 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/

Antipasto Italian Roll-Ups
Craving some quick and easy Italian? Switch up your sandwich game with these tasty antipasto roll-ups, filled with fresh basil, sun-dried tomatoes, sliced salami and mozzarella cheese.

Ingredients
Preparation time:
Approximately 5 minutes
1 tablespoon fat-free sour cream
1 tablespoon sun-dried tomato spread
2 (6-inch) whole wheat tortillas
1/2 cup fresh basil leaves
2 ounces part-skim mozzarella cheese, thinly sliced
1 ounce thinly sliced reduced-fat salami

Directions
Yield: 2 servings
Serving size: 1 roll-up

1. Combine sour cream and sun-dried tomato spread in small bowl.

2. Spread 1 tablespoon tomato mixture down center of each tortilla.

3. Top each with half of basil, bell pepper, mozzarella cheese and salami.

4. Roll up.

Nutrition Information:
Calories: 251 calories, Carbohydrates: 24 g, Protein: 14 g, Fat: 11 g, Saturated Fat: 4 g, Cholesterol: 36 mg, Sodium: 715 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/snack/antipasto-italian-roll-ups/

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Diabetic Side Dish of the Week – Avocado and Blueberry Fruit Salad

February 21, 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 Avocado and Blueberry Fruit Salad. Some of the ingredients you’ll be needing are Honey, Plain Nonfat Yogurt, Spices, Orange Juice, Avocado, Blueberries and more! 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/

Avocado and Blueberry Fruit Salad
This simple salad uses fresh ingredients that you may already have stocked up in your fridge. Featuring fresh blueberries, mango, avocado and walnuts on a bed of greens drizzled with a honey-and-cinnamon dressing, it’s a great way to get a taste of spring!

Ingredients
2 tablespoons honey
1/4 cup plain nonfat yogurt
1/2 teaspoon ground cinnamon
1/4 cup fresh orange juice
1/8 teaspoon each salt and pepper
1 large, ripe avocado, cut into slices
2 cups fresh blueberries, rinsed and drained
2 cups peeled, diced apple
2 cups diced fresh mango
1 (5-ounce) package (8 cups) salad greens
2 tablespoons chopped chives or green onion
2 tablespoons toasted, coarsely chopped walnuts

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

1. Whisk together dressing ingredients and set aside.

2. Place avocado, blueberries, apple, and mango in medium bowl and toss with 4 tablespoons salad dressing. Toss salad greens in large bowl with remainder of salad dressing, and distribute evenly between 6 salad plates. Place equal portions of avocado mixture on each serving of greens. Sprinkle with chopped chives and toasted walnuts before serving.

Nutrition Information:
Calories: 186 calories, Carbohydrates: 33 g, Protein: 3 g, Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 65 mg, Fiber: 6 g
https://www.diabetesselfmanagement.com/recipes/salads/avocado-and-blueberry-fruit-salad/

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Diabetic Side Dish of the Week – Butternut Squash Oven Fries

February 14, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | 2 Comments
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This week’s Diabetic Side Dish of the Week is Butternut Squash Oven Fries. To prepare the dish you’ll need Garlic Powder, Salt, Ground Red Pepper, Butternut Squash, and Vegetable Oil. Easy to prepare and it’s only 129 calories and 24 net carbs. 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/

Butternut Squash Oven Fries
These crispy fries provide a tasty alternative to your typical white potato version. Serve alongside turkey burgers for a filling and delicious meal that will keep everyone going from kickoff through the fourth quarter.

Ingredients
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1 butternut squash (about 2 1/2 pounds), peeled, seeded and cut into 2-inch thin slices
2 teaspoons vegetable oil

Directions
Yield: 4 servings

1 – Preheat oven to 425°F. Combine garlic powder, salt, and ground red pepper in small bowl; set aside.

2 – Place squash on baking sheet. Drizzle with oil and sprinkle with seasoning mix; gently toss to coat. Arrange in single layer.

3 – Bake 20 to 25 minutes or until squash just begins to brown, stirring frequently.

Preheat broiler. Broil 3 to 5 minutes or until fries are browned and crisp. Spread on paper towels to cool slightly before serving.
https://www.diabetesselfmanagement.com/recipes/snack/butternut-squash-oven-fries/

Nutrition Information:
Calories: 129 calories, Carbohydrates: 28 g, Protein: 2 g, Fat: 3 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 155 mg, Fiber: 5 g

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Diabetic Dish of the Week – Diabetic Buffalo Chicken Recipe

February 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 Dish of the Week is Diabetic Buffalo Chicken Recipe. To prepare this week’s recipe you’ll be needing Cooking Spray, Frank’s Red Hot Sauce, Reduced Calorie Margarine, Dried Parsley, Garlic Powder, Celery Sticks, and Reduced Fat Blue Cheese Dressing. There’s 154 calories and 0 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/

Diabetic Buffalo Chicken Recipe
With only 1 gram of carbohydrate per serving, this Buffalo chicken appetizer is to score a touchdown with your guests!

Ingredients
Preparation time: 25 minutes (includes baking time)

Cooking spray
1 pound cooked chicken breasts, cut into bite-size chunks
1/2 cup red hot sauce (such as Frank’s Red Hot Sauce)
3 tablespoons melted, reduced-calorie margarine
2 teaspoons dried parsley
1/4 teaspoon garlic powder
Celery sticks
Reduced-fat ranch or blue cheese salad dressing

Directions
Yield: 42 pieces
Serving size: 7 pieces

1 – Preheat oven to 350°F. Coat a baking dish with cooking spray, and place chicken bites in the baking dish. In a bowl, combine Red Hot sauce, margarine, parsley, and garlic powder. Pour evenly over chicken. (If you wish, you can refrigerate the combined chicken and sauce until you are ready to heat and serve.) Bake for 20 minutes. Put a toothpick in each piece of chicken and place on serving tray. Serve with celery sticks and salad dressing.

Nutrition Information:
Calories: 154 calories, Carbohydrates: 1 g, Protein: 24 g, Fat: 6 g, Saturated Fat: 1 g, Sodium: 209 mg, Fiber: <1 g
https://www.diabetesselfmanagement.com/recipes/snack/buffalo-chicken-bites/

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Diabetic Side Dish of the Week – Apple Stuffed Acorn Squash

February 7, 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 Apple Stuffed Acorn Squash. To make this week’s recipe you’ll be needing Raisins, Acorn Squash, Cooking Spray, Sucralose No-Calorie Sweetener, Ground Cinnamon, Fuji Apples, and Light Butter. There’s 87 calories and 17 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/

Apple Stuffed Acorn Squash
When hunger strikes mid-morning or mid-afternoon, gather your seasonal ingredients and whip up this simple snack — it will hold you over till the next meal while tantalizing your taste buds and warming you from the inside out.

Ingredients
1/4 cup raisins
2 acorn squash (about 4 inches in diameter)
Butter-flavored cooking spray
2 tablespoons sucralose no-calorie sweetener
1/4 teaspoon ground cinnamon
2 medium Fuji apples
2 tablespoons light butter

Directions
Yield: 8 servings

1 – Cover raisins with warm water and soak 20 minutes. Preheat oven to 375°F.

2 – Cut squash into quarters; remove seeds. Place squash on baking sheet. Spray inside of each squash quarter with cooking spray. Combine sweetener and cinnamon in small bowl; sprinkle squash quarters with half of cinnamon mixture. Bake 10 minutes.

3 – Meanwhile, cut apples into quarters; remove cores. Chop apples into 1/2-inch pieces. Drain raisins. Melt butter in medium saucepan over medium heat. Add apples, raisins, and remaining cinnamon mixture; cook and stir 1 minute. Top partially baked squash with equal amounts apple mixture. Bake 30 to 35 minutes or until apples and squash are tender. Serve warm.

Nutrition Information:
Calories: 87 calories, Carbohydrates: 20 g, Protein: 1 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 4 mg, Sodium: 28 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/sides/apple-stuffed-acorn-squash/

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Diabetic Dish of the Week – Chicken Barley Soup

February 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 Dish of the Week is a Chicken Barley Soup. To make this week’s recipe some of the ingredients you’ll be needing are Olive Oil, Onion, Carrots, Mushrooms, Spices, Quick-Cooking Barley, Fat Free Reduced Sodium Chicken Broth, Cooked Chicken and more! The Soup is 102 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/

Chicken Barley Soup
Getting tired of the same old chicken-soup-from-a-can routine this cold and flu season? You’ll love this quick and easy homemade version, chock-full of hearty and nourishing ingredients!

Ingredients
1 teaspoon olive oil
3/4 cup chopped onion
3/4 cup chopped carrot
3/4 cup chopped celery
1 package (8 ounces) sliced mushrooms
2 cloves garlic, minced
1/4 teaspoon black pepper
1/2 cup uncooked quick-cooking barley
1/4 teaspoon dried thyme
4 cups fat-free reduced-sodium chicken broth
1 cup chopped cooked chicken
1 bay leaf
Juice of 1 lemon
Parsley (optional)

Directions
Yield: 8 servings
Serving size: 1 cup

1. Place oil in Dutch oven. Add onion, carrot, celery, mushrooms and garlic. Cook over medium-high heat 5 minutes.

2. Add pepper, barley, thyme, broth, chicken and bay leaf. Bring to a boil; reduce heat, cover and simmer 25 minutes, or until vegetables are tender.

3. Remove and discard bay leaf. Stir in lemon juice and sprinkle with parsley, if desired.

Nutrition Information:
Calories: 102 calories, Carbohydrates: 15 g, Protein: 9 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 13 mg, Sodium: 307 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/chicken-barley-soup/

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Diabetic Side Dish of the Week – Roasted Broccoli

January 31, 2021 at 6:02 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Side Dish of the Week | 2 Comments
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This week’s Diabetic Side Dish of the Week is Roasted Broccoli. To prepare this week’s recipe you’ll be needing Broccoli Florets, Olive Oil, Sea Salt, Butter, Minced Garlic, Lemon Zest, Lemon Juice, and Pine Nuts. 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 Broccoli
Roasted broccoli knocks steamed broccoli right out of the water when it comes to flavor and texture!

Recipe Ingredients:
1 pound broccoli florets
2 tablespoons olive oil
Kosher or sea salt and freshly ground black pepper to taste
2 tablespoons butter
1 teaspoon finely minced garlic
1/2 teaspoon grated lemon zest
1 to 2 tablespoons fresh lemon juice
2 tablespoons pine nuts, toasted* (or other nuts or seeds of your choice)

Cooking Directions:
Preheat oven to 450°F (230°C).
1 – In a large bowl, toss the broccoli with the oil and salt and pepper to taste. Arrange the flowerets in a single layer on a baking sheet and roast, turning once, for 12 minutes, or until just tender.
2 – Meanwhile, in a small saucepan, melt the butter over medium heat. Add the garlic and lemon zest and heat, stirring, for about 1 minute. Let cool slightly and stir in the lemon juice.
3 – Place the roasted broccoli in a serving bowl, pour the lemon butter over it and toss to coat. Scatter the toasted pine nuts over the top.
Makes 6 servings.

*To toast pine nuts, place in small skillet. Cook over medium-high heat 1 to 3 minutes or until lightly browned, stirring constantly.

Nutritional Information Per Serving (1/6 of recipe): 114.3 calories; 80% calories from fat; 10.6g total fat; 10.2mg cholesterol; 46.7mg sodium; 254.3mg potassium; 4.5g carbohydrates; 0.1g fiber; 0.2g sugar; 4.4g net carbs; 2.6g protein.
https://www.cooksrecipes.com/sidedish/roasted_broccoli_recipe.html

Diabetic Side Dish of the Week – Roasted Parsnips, Carrots, and Red Onion

January 24, 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 Roasted Parsnips, Carrots, and Red Onion. To make this week’s recipe you’ll be needing Carrots, Parsnips, Red Onion, Balsamic Vinegar, Extra Virgin Olive Oil, Salt, and Black Pepper. The Dish is 107 calories and 16 net carbs. 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 Parsnips, Carrots, and Red Onion
Full of flavor and a cinch to prepared, these balsamic-coated root vegetables are a hearty side dish that sure to hit the spot!

Ingredients
2 carrots (9 ounces), cut into 2-inch-long pieces
2 parsnips (9 ounces), cut into 2-inch-long pieces
3/4 cup vertically sliced red onion (1/4-inch slices)
1 tablespoon balsamic vinegar
2 teaspoons extra virgin olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper

Directions
Yield: 4 servings
Serving size: about 3/4 cup per serving

1 – Preheat oven to 425°F. Line large baking sheet with foil or spray with nonstick cooking spray.

2 – Combine carrots, parsnips, onion, vinegar, oil, salt, and pepper in large bowl; toss to coat. Spread in single layer on prepared baking sheet.

3 – Roast 25 minutes or until vegetables are tender, stirring occasionally.

Note: Parsnips are a pale white root vegetable similar to the carrot in shape. The parsnip, however, is broader at the top and has a smoother skin. The longer it stays in the ground, the sweeter it becomes. Choose parsnips that are firm, unblemished, and small or medium in size (about 8 inches long). Rinse and scrub parsnips with a vegetable brush to remove embedded soil. Peel parsnips with a swivel-bladed vegetable peeler or paring knife. Trim off ends and discard. For even cooking, parsnips are best chopped, cubed, sliced, or cut into strips before cooking.

Nutrition Information:
Calories: 107 calories, Carbohydrates: 21 g, Protein: 2 g, Fat: 3 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 197 mg, Fiber: 5 g
https://www.diabetesselfmanagement.com/recipes/snack/roasted-parsnips-carrots-red-onion/

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Diabetic Side Dish of the Week – Crunchy Broccoli Salad Recipe

January 17, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | 2 Comments
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This week’s Diabetic Side Dish of the Week is a Crunchy Broccoli Salad Recipe. To make this week’s recipe you’ll be using Fresh Broccoli, Green Onions, Finely Shredded Fat Free Mozzarella, Turkey Bacon, Light Mayonnaise, Fat Free Mayonnaise, Sweet One Sugar Substitute, and White Vinegar. The Salad is 119 calories and 4 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/

Crunchy Broccoli Salad Recipe
If you’re a veggie fan, this healthy and crunchy broccoli salad recipe is just the thing for you.
Ingredients
Preparation time: 30 minutes

1 bunch fresh broccoli (approximately 1 pound)
5 green onions, finely chopped
1/2 cup finely shredded fat-free mozzarella cheese
5 strips turkey bacon, crisply cooked then crumbled
1/3 cup light mayonnaise (not salad-dressing-type mayonnaise)
1/3 cup fat-free mayonnaise (not salad-dressing-type mayonnaise)
4 packets acesulfame-K sweetener (such as Sweet One)
2 tablespoons white vinegar

Directions
Yield: 5 1/2 cups
Serving size: 1 cup

1 – Remove stalks from broccoli and discard. Cut broccoli crowns into small florets. In a bowl, combine broccoli florets, green onions, cheese, and crumbled bacon. Set aside.

2 – In a separate bowl, whisk together light mayonnaise, fat-free mayonnaise, sweetener, and vinegar. Pour over broccoli mixture and toss well to coat. Serve immediately.

Nutrition Information:
Calories: 119 calories, Carbohydrates: 6 g, Protein: 8 g, Fat: 7 g, Saturated Fat: 1 g, Sodium: 449 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/salads/crunchy-broccoli-salad/

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Diabetic Side Dish of the Week – Polenta Triangles

January 3, 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 – Polenta Triangles. To make this week’s recipe you’ll be needing Uncooked Yellow Corn Grits, Fat Free Reduced Sodium Chicken Broth, Garlic Cloves, Crumbled Feta Cheese, and Red Bell Pepper. The Dish is 62 calories and 8 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/

Polenta Triangles
Ingredients

Polenta Triangles

1/2 cup uncooked yellow corn grits
1 1/2 cups fat-free reduced-sodium chicken broth, divided
2 cloves garlic, minced
1/2 cup (2 ounces) crumbled feta cheese
1 red bell pepper, roasted,* peeled and finely chopped

Directions
Yield: 8 servings
Serving size: 1 triangle

1 – Combine grits and 1/2 cup chicken broth in small bowl; mix well. Pour remaining 1 cup broth into large heavy saucepan; bring to a boil. Add moistened grits and garlic; mix well. Return to a boil. Reduce heat to low. Cover; cook 20 minutes. Remove from heat; add feta cheese. Stir until cheese is completely melted. Add roasted bell pepper; mix well.

2 – Spray 8-inch square baking pan with nonstick cooking spray. Spoon grits mixture into prepared pan. With wet fingertips, press grits evenly into pan. Refrigerate until cold.

3 – Spray grid with nonstick cooking spray. Prepare grill for direct cooking. Turn polenta out onto cutting board; cut into 2-inch squares. Cut each square diagonally into 2 triangles.

4 – Place polenta triangles on grid. Grill over medium-high heat 1 minute or until bottoms are lightly browned. Turn triangles over; grill until browned and crisp.

*Note. Place pepper on foil-lined broiler pan; broil 15 minutes or until blackened on all sides, turning every 5 minutes. Place pepper in paper bag. Close bag; let stand 15 minutes before peeling.

Nutrition Information:
Calories: 62 calories, Carbohydrates: 9 g, Protein: 3 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 6 mg, Sodium: 142 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/snack/polenta-triangles/

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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
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