“Meatless Monday” Recipe of the Week – Broccoli Quiche in Colorful Peppers

August 2, 2021 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Broccoli Quiche in Colorful Peppers. To make this week’s recipe you’ll be needing Bell Peppers, Frozen Broccoli Florets, Large Eggs, Milk, Garlic Powder, and Dried Italian Seasoning. The Dish is 132 calories and 7 net carbs per serving. 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

Broccoli Quiche in Colorful Peppers

Recipe Ingredients:
4 medium red, yellow or green bell peppers (4-ounces each)
1 cup frozen broccoli florets, defrosted
4 large eggs
1/2 cup milk
1/2 teaspoon garlic powder
1/4 teaspoon dried Italian seasoning

Cooking Directions:
1 – Preheat oven to 325°F (160°C).
2 – Cut about 1/2 inch off tops of peppers; remove seeds. Place peppers upright in custard cups; place cups in baking pan.
3 – Spoon 1/4 cup broccoli into each pepper.
4 – Beat eggs, milk, garlic powder and Italian seasoning in medium bowl until blended. Pour evenly over broccoli.
5 – Bake in center of oven until knife inserted near center comes out clean, 60 to 70 minutes. Let stand 5 minutes.
Makes 4 servings.

No-Mess Pouring: To make filling the peppers easier, beat the egg mixture in bowl with a pouring lip or in large glass measure.

How to Tell If It’s Done: Baked custards should be removed from the oven before the center is completely set. The center will jiggle slightly when dish is gently shaken. Custard will continue to cook after it’s removed and center will firm up quickly. Over-baked custard may curdle. The knife test: Insert knife near the center. If knife is clean when pulled out, the custard is done. If any custard clings to the blade, bake a few minutes longer and test again.

Nutritional Information Per Serving (1/4 of recipe): Calories: 132; Total Fat: 6g; Saturated Fat: 2g; Cholesterol: 214mg; Total Carbs: 10g; Fiber: 3g; Protein: 9g; Sodium: 93mg.

Recipe and photograph courtesy of The Incredible Edible Egg™.
https://www.cooksrecipes.com/mless/broccoli_quiche_in_colorful_peppers_recipe.html

“Meatless Monday” Recipe of the Week – Orange Pecan Whole Wheat Scones

July 26, 2021 at 6:01 AM | Posted in diabetes friendly, Diabetes Self Management, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is, Orange Pecan Whole Wheat Scones. Start your day off with a Healthy and Delicious Scone! To make the Scones you’ll be needing All Purpose Flour, Whole Wheat Flour, Brown Sugar, Grated Orange Peel, Margarine, Orange Juice, Reduced Fat Buttermilk, Pecans, and Non Stick Cooking Spray. 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/

Orange Pecan Whole Wheat Scones
Bursting with citrus flavor from orange peel and juice and just a hint of crunch from chopped pecans, these whole-grain homemade scones are sure to delight!

Ingredients
Preparation time: 18 minutes
Baking time: 15 minutes

1/2 cup all-purpose flour
1 1/2 cups whole wheat flour
1 1/2 packed tablespoons plus 1 teaspoon brown sugar
1 teaspoon freshly grated orange peel
2 tablespoons margarine, softened
1/4 cup orange juice
3/4 cup plus 1 1/2 tablespoons reduced-fat buttermilk
1/4 cup chopped pecans
Nonstick cooking spray

Directions
Yield: 9 scones
Serving size: 1 scone

1 – Preheat the oven to 425°F. In a medium mixing bowl, combine flours, 1 1/2 packed tablespoons brown sugar, and orange peel. Cut in margarine with a fork until the mixture forms a dry crumbly dough. Stir orange juice and 3/4 cup buttermilk together in a small bowl and slowly add to crumbly dough, mixing with a wooden spoon until a sticky dough forms. Fold in chopped pecans. Spray a baking sheet with nonstick cooking spray. With floured hands, divide dough into 9 equal portions. Form each portion of dough into a triangle and place on baking sheet. Mix 1 1/2 tablespoons buttermilk and 1 teaspoon brown sugar in a small mixing bowl. With a pastry brush, brush the tops of the scones with a small amount of the buttermilk mixture. Place in the oven and bake for approximately 15 minutes until the scones are golden and cooked through. Remove and serve immediately.

Nutrition Information:
Calories: 160 calories, Carbohydrates: 25 g, Protein: 5 g, Fat: 5 g, Saturated Fat: 1 g, Sodium: 152 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/snack/orange-pecan-whole-wheat-scones/

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* In-depth articles related to both Type 1 and Type 2 diabetes
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* Diabetic Cooking: Recipes and meals for every occasion
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“Meatless Monday” Recipe of the Week – Eggplant “Steak” with Blue Cheese Cream MONDAY

July 19, 2021 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Eggplant “Steak” with Blue Cheese Cream. To make this week’s Recipe you’ll be needing Eggplant, Portabella Mushrooms, Spices, Garlic, Heavy Cream and more! Also included is a recipe for Wisconsin Blue Cheese Cream. 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

Eggplant “Steak” with Blue Cheese Cream
Eggplant ‘steak’ is topped with a savory portabella mushroom ‘paste’ and cap, and served with a tangy blue cheese cream.

Recipe Ingredients:
8 slices (1/2 inch thick, 4 inches wide) eggplant, peeled
4 portabella mushrooms, stems removed and reserved
6 tablespoons basil oil
Kosher or sea salt and freshly ground black pepper, to taste
4 teaspoons finely chopped onion
1 clove garlic, mashed and chopped
1 tablespoon finely chopped mushrooms
1/2 cup heavy cream
Kosher or sea salt and freshly ground pepper to taste
Nutmeg to taste

Polenta, flavored with marjoram for accompaniment

Wisconsin Blue Cheese Cream:
1 cup vegetable stock
1 cup heavy cream
1/2 cup (2 ounces) blue cheese, crumbled

Cooking Directions:
1 – Lightly brush eggplant slices and mushroom caps with basil oil; season with salt and pepper. Bake in a preheated oven at 400°F (205°C) for 20 minutes, turning over at halfway point; set aside to cool.
2 – Meanwhile, in a sauté pan, heat remaining basil oil. Add onions and garlic; cook until translucent.
3 – Chop the reserved mushroom stems; add to pan with 1 tablespoon chopped mushrooms. Cook for 10 minutes over medium heat, or until no moisture remains.
4 – Add cream; reduce mixture to a light mushroom paste, or until a creamy mushroom mixture remains. Season with salt, pepper and nutmeg.
5 – To assemble, layer four (4-inch) molds, first with 1 slice eggplant then with 1/2 inch of mushroom mixture. Repeat layer; top each mold with 1 mushroom cap.
6 – Reheat in oven.
7 – Serve with marjoram-flavored polenta; pour Wisconsin Blue Cheese Cream around each plate.
8 – For Wisconsin Blue Cheese Cream: Bring stock to a boil; reduce to 1/2 cup. Add cream; reduce to a total volume of 1 cup. Add blue cheese; season with salt and pepper to taste.

Makes 4 servings.
https://www.cooksrecipes.com/mless/eggplant_steak_with_blue_cheese_recipe.html

“Meatless Monday” Recipe of the Week – Georgia Pecan Vegetable Torte with Cheddar

July 12, 2021 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week – Georgia Pecan Vegetable Torte with Cheddar. To make this week’s recipe some of the ingredients you’ll be needing are Chopped Pecans, Sweet Potato, Onion, Frozen Spinach, Cheddar Cheese, Yellow Squash, Jar Roasted Red Pepper, 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

Georgia Pecan Vegetable Torte with Cheddar
A meatless main-course dish, this torte is a mosaic of vegetable flavors and colors, enriched with layers of cheese and pecan. Serve it warm or at room temperature with a simple green salad.

Recipe Ingredients:
3/4 cup chopped pecans – divided use
1 large sweet potato (approximately 12 ounces)
Salt and ground black pepper
1 teaspoon vegetable oil
1 large onion, thinly sliced (not separated into rings)
2 (10-ounces each) packages frozen chopped spinach, thawed
6 ounces shredded cheddar cheese flavored with chives (about 1 1/2 cups) – divided use
2 medium (5-ounces each) yellow squash
1/4 teaspoon dried basil
1 (12-ounce) jar roasted red pepper, drained, sliced and cleaned

Cooking Directions:
1 – Preheat oven to 350°F (175°C). Oil the bottom and sides of a 9-inch springform pan.
2 – Peel the sweet potato and slice crosswise into 1/4-inch thick rounds. Arrange the sweet potato in overlapping layers in bottom of pan, sprinkling lightly with salt and ground black pepper. Cover pan with foil and bake 20 minutes.
3 – Meanwhile, heat the oil in a skillet and sauté onion until tender; set aside. Drain the spinach and squeeze in a colander to remove excess liquid. Combine spinach, 1 cup cheese, salt and ground black pepper to taste and mix well; set aside.
4 – Uncover pan and spread spinach mixture evenly on top of sweet potato layer; sprinkle with 1/4 cup pecans.
5 – Slice the yellow squash crosswise into very thin (about 1/8-inch thick) rounds and layer in pan alternating with the onion.
6 – Top with 1/4 cup pecans and 1/4 cup cheese, the basil, salt and ground black pepper. Arrange red pepper pieces in a single layer on top.
7 – Place pan on a rimmed baking sheet and press down on torte with the back of a metal spatula to squeeze out any remaining excess liquid. Drain the liquid, brush the red pepper layer lightly with oil and bake torte on top of baking sheet 20 minutes.
8 – Sprinkle torte with remaining 1/4 cup cheese and pecans and bake 6 to 8 minutes longer or until cheese melts and pecans are lightly toasted.
9 – Cool at least 15 minutes.
10 – To serve, run a thin knife around the inside edge of pan to loosen torte. Remove sides of pan and cut into wedges to serve.
Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): Calories: 330; Total Fat: 16g; Saturated Fat: 7g; Cholesterol: 30mg; Total Carbs: 30g; Fiber: 7g; Protein: 13g; Sodium: 266mg.
https://www.cooksrecipes.com/mless/georgia_pecan_vegetable_torte_with_cheddar_recipe.html

“Meatless Monday” Recipe of the Week – Variable Vegetable Strata

July 5, 2021 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Variable Vegetable Strata. To make this week’s recipe you’ll be needing Day Old Bread, Cooked Vegetables, Shredded Cheddar Cheese, Eggs, Cream of Mushroom Soup, Milk, Mustard, Basil Leaves, and Ground Black Pepper. 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

Variable Vegetable Strata
Assemble this vegetable strata several hours prior to baking. An excellent dish for brunch or supper.

Recipe Ingredients:
6 slices day-old bread
1 to 2 cups chopped cooked vegetables, your choice
1/2 cup (2 ounces) shredded cheddar cheese
6 large eggs
1 (10.75-ounce) can condensed cream of mushroom soup, undiluted
1/2 cup milk
1 teaspoon prepared mustard
1/4 to 1/2 teaspoon basil leaves, crushed
1/8 teaspoon ground black pepper

Cooking Directions:
1 – Grease an 8x8x2-inch (or 2-quart rectangular) baking dish. Cut bread into 1/2-inch cubes. Evenly sprinkle half of the cubes into prepared dish. Sprinkle vegetables and cheese over cubes. Sprinkle with remaining cubes.
2 – In medium bowl, beat together eggs, soup, milk and seasonings. Pour over bread-vegetable mixture. Cover. Refrigerate several hours or overnight.
3 – Bake in preheated 350°F (175°C) oven until knife inserted near center comes out clean and top is golden brown, about 50 to 60 minutes.
Makes 4 servings.
https://www.cooksrecipes.com/mless/variable_vegetable_strata_recipe.html

“Meatless Monday” Recipe of the Week – Italian Vegetable Custard

June 28, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is an Italian Vegetable Custard. To make this week’s recipe you’ll be needing Eggs, Flour, Yellow Summer Squash, Zucchini, Sliced Olives, Grated Parmesan Cheese, Dried Basil Leaves, Garlic Salt, Tomato, Onion, and Shredded Monterey Jack Cheese. 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/

Italian Vegetable Custard
Italian Vegetable CustardRecipe courtesy of The Incredible Edible Egg™.

Recipe Ingredients:
4 large eggs
1/2 cup all-purpose flour
2 cups coarsely shredded yellow summer squash
1 cup coarsely shredded zucchini
1 (2.25-ounce) can sliced ripe olives, drained – divided use
2 tablespoons freshly grated Parmesan cheese
1 teaspoon dried basil leaves
1/2 teaspoon garlic salt
6 very thin tomato slices
1 small onion, thinly sliced, separated into rings
1/2 cup shredded Monterey Jack cheese (2 ounces)

Cooking Directions:
1 – Preheat oven to 450°F (230°C).
2 – Beat eggs and flour in medium bowl until smooth. Add yellow squash, zucchini and 1/4 cup olives; mix well. Spread in greased 8-inch square baking pan.
3 – Bake in center of 450°F (230°C) oven just until custard is set, about 10 minutes.
4 – Mix Parmesan cheese, basil and garlic salt; sprinkle over custard. Top evenly with tomato, remaining olives, onion and Jack cheese.
5 – Bake until cheese is melted, about 4 minutes.
Makes 4 servings.

Lighter Option – Recipe can be made with reduced-fat cheese, if desired.

Nutritional Information Per Serving (1/4 of recipe): Calories: 186; Total Fat: 8g; Saturated Fat: 2g; Cholesterol: 214mg; Total Carbs: 19g; Fiber: 3g; Protein: 11g; Sodium: 338mg.
https://www.cooksrecipes.com/mless/italian_vegetable_custard_recipe.html

Subscribe to Diabetes Self-Management Magazine
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.
https://www.diabetesselfmanagement.com/subscribe/

“Meatless Monday” Recipe of the Week – FRESH ASPARAGUS TOPPED WITH SUNNY-SIDE UP EGGS

June 21, 2021 at 6:01 AM | Posted in Diabetic Gourmet Magazine, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” of the Week is a FRESH ASPARAGUS TOPPED WITH SUNNY-SIDE UP EGGS. A perfect way to start your day with Breakfast or Brunch! To make this week’s recipe you’ll need Asparagus, Cooking Spray, England’s Best Large Eggs, Olive Oil, Parmesan Cheese, Breadcrumbs, and Red Pepper. It’s only 135 calories and 2 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/

FRESH ASPARAGUS TOPPED WITH SUNNY-SIDE UP EGGS

Ingredients

1 bunch asparagus, woody ends trimmed
Cooking spray
2 Eggland’s Best large eggs
1 tablespoon olive oil (optional)
1 teaspoon Parmesan cheese (optional)
1 teaspoon breadcrumbs (optional)
1/4 cup chopped red peppers (optional)

Directions

1 – Fill medium saucepan with water and bring to a boil. Submerge asparagus and cook for approximately 2 minutes, maintaining a bright green color and slight crunch. Immediately remove asparagus and shock it in a bowl of ice water. Reserve.
2 – Coat medium size skillet with cooking spray. Crack two Eggland’s Best eggs into pan and cook over medium heat until the whites set and the edges of the eggs are cooked.
3 – Place asparagus on plate, making an even layer. Remove eggs from the pan using a slotted spatula and place on top of asparagus. Top with a drizzle of olive oil and garnish with Parmesan cheese, bread crumbs or red peppers, if desired. Can also be served on two pieces of whole wheat toast.

Recipe Yield: Yield: 2 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 135
Fat: 11 grams
Saturated Fat: 5 grams
Fiber: 1 grams
Sodium: 86 milligrams
Cholesterol: 176 milligrams
Protein: 7 grams
Carbohydrates: 2 grams
https://diabeticgourmet.com/diabetic-recipes/fresh-asparagus-topped-with-sunny-side-up-eggs

“Meatless Monday” Recipe of the Week – Roasted Vegetable Sandwiches

June 14, 2021 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday, vegetables | 2 Comments
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This week’s “Meatless Monday” Recipe of the Week is – Roasted Vegetable Sandwiches. To make this week’s recipe you’ll be needing Zucchini, Purple Onion, Mushrooms, Artichoke Hearts, Salad Dressing, Roasted Red Peppers, Cooking Spray, French Rolls, and Sliced Smoked Provolone Cheese. No Meat Needed! 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 Sandwiches
Trying a vegetarian approach, or just looking for a meal for Meatless Mondays? These hearty veggie heroes are the perfect centerpiece to a meat-free meal!

Ingredients
Preparation time: 30 minutes
Marinating time: 1 hour
Cooking time: 16–22 minutes.

2 zucchini (about 8 inches long), cut diagonally into 1/4-inch-thick slices
1/2 large purple onion, cut into 1/4-inch-thick slices and separated into rings
4 ounces mushrooms, thickly sliced
1/2 14-ounce can artichoke hearts, drained and quartered
1/2 cup bottled balsamic vinaigrette salad dressing
1 jar (7 ounces) roasted red peppers, drained
Cooking spray
9 (2-ounce) French rolls
9 (3/4-ounce) slices smoked provolone cheese

Directions
Yield: 9 sandwiches
Serving size: 1 sandwich

1 – Place zucchini slices, onion rings, mushroom slices, and quartered artichoke hearts into a bowl. Drizzle with balsamic vinaigrette and toss to coat vegetables well. Let mixture stand at room temperature 1 hour, stirring occasionally. Gently toss in red peppers to coat with dressing. Drain vegetables and discard remaining dressing.

2 – Preheat oven to 450°F. Spread out vegetables in a 9″ x 13″ pan coated with cooking spray. Roast vegetables for 15–20 minutes, or until tender when pierced with a fork; carefully stir halfway through cooking. Warm French rolls. Split rolls and place the bottoms on a baking sheet. Drain liquid off vegetables. Spoon about 1/2 cup vegetables on the bottom of each roll. Top each with a slice of provolone cheese and the other half of the roll. Return to the oven for 1–2 minutes, or until cheese melts.

Nutrition Information:
Calories: 282 calories, Carbohydrates: 36 g, Protein: 12 g, Fat: 10 g, Saturated Fat: 5 g, Sodium: 710 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/roasted-vegetable-sandwiches/

Subscribe to Diabetes Self-Management Magazine
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.
https://www.diabetesselfmanagement.com/subscribe/

“Meatless Monday” Recipe of the Week – Italian Pasta Soup with Fennel

June 7, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Italian Pasta Soup with Fennel. To make this week’s Recipe you’ll be needing Olive Oil, Fennel Bulb, Garlic, Vegetable Broth, Shell Pasta, Zucchini, ) Italian-Seasoned Diced Tomatoes, Parmesan Cheese, Fresh Basil, and Black Pepper. The Soup is 126 calories and 15 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/

Italian Pasta Soup With Fennel
Jam-packed with shell pasta and veggies, this light, broth-based soup is perfect for a transitioning from winter to spring. And with only about 20 minutes of preparation time, it’s an easy way to quickly quench a craving for home cooking.

Ingredients
1 tablespoon olive oil
1 small fennel bulb, trimmed and chopped into 1/4-inch pieces (1 1/2 cups)
4 cloves garlic, minced
3 cups vegetable broth
1 cup uncooked small shell pasta
1 medium zucchini or yellow summer squash, cut into 1/2-inch chunks
1 can (about 14 ounces) Italian-seasoned diced tomatoes
1/4 cup grated Romano or Parmesan cheese
1/4 cup chopped fresh basil
Dash black pepper (optional)

Directions
Yield: 6 servings.
Serving size: 1 cup.

1 – Heat oil in large saucepan over medium heat. Add fennel; cook and stir 5 minutes. Add garlic; cook and stir 30 seconds. Add broth and pasta; bring to a boil over high heat. Reduce heat; simmer 5 minutes. Stir in zucchini; simmer 5 to 7 minutes or until pasta and vegetables are tender.

2 – Stir in tomatoes; heat through. Ladle into shallow bowls; top with cheese, basil, and black pepper, if desired.

Nutrition Facts Per Serving:
Calories: 126 calories, Carbohydrates: 17 g, Protein: 5 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 3 mg, Sodium: 430 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/italian-pasta-soup-with-fennel/

Subscribe to Diabetes Self-Management Magazine
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.
https://www.diabetesselfmanagement.com/subscribe/

“Meatless Monday” Recipe of the Week – Veggie Taco Salad

May 31, 2021 at 6:01 AM | Posted in Diabetic Gourmet Magazine, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Veggie Taco Salad. Soy Crumbles replaces the meat in the Taco Salad. Other ingredients needed are; Salsa, Shredded Lettuce, Corn Kernels, Black Beans, along with the toppings. 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/

Veggie Taco Salad

Ingredients

2 cups soy crumbles (you can find these in your grocer’s freezer section or refrigerated meat section)
3/4 cup salsa
5 cups shredded lettuce
1 cup corn kernels
1 cup black beans

Topping Options

1/4 cup sliced green onions
1/4 cup shredded reduced-fat cheddar cheese
2 tablespoons sliced ripe olives
2 tablespoons fat free sour cream

Directions

1 – In large nonstick skillet coated with cooking spray, cook crumbles and salsa over medium heat about 5 minutes or until heated through, stirring frequently.
2 – In large bowl toss together lettuce, corn and black beans. Arrange on 4 serving plates. Top with crumbles mixture. Sprinkle with toppings.

Nutritional Information (Per Serving)
Calories: 180
Protein: 14g
Sodium: 600 mg
Fat: 4g
Carbohydrates: 26g
https://diabeticgourmet.com/diabetic-recipes/veggie-taco-salad

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