“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/

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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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Diabetic Dish of the Week – Sirloin Steak Antipasto Salad

June 8, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is a Sirloin Steak Antipasto Salad. Made using Beef Top Sirloin Steak, Garlic, Black Pepper, Romaine Lettuce, Cherry Tomatoes, Kalamata Olives, Artichoke Hearts, Fat-Free Italian or Caesar Salad Dressing, and Fresh Basil. Steak and Salad equals a Meal! 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/

Sirloin Steak Antipasto Salad
Juicy grilled sirloin steak makes the perfect addition to this light and crispy Mediterranean-style salad. Featuring the colors of crunchy romaine lettuce, kalamata olives, artichoke hearts, cherry tomatoes and fresh basil, it’s as pleasing to the eye as it is to the palate.

Ingredients
3 cloves garlic, minced
1/2 teaspoon black pepper
1 beef top sirloin steak (about 1 pound and 3/4 inch thick), trimmed of fat
8 cups torn romaine lettuce
16 cherry tomatoes, halved
16 pitted kalamata olives, halved lengthwise
1 can (14 ounces) quartered artichoke hearts in water, rinsed and drained
1/3 cup fat-free Italian or Caesar salad dressing
1/4 cup fresh basil, cut into thin strips

Directions
1 – Prepare grill for direct cooking or preheat broiler. Sprinkle garlic and pepper over steak.

2 – Grill steak over medium-hot coals or broil 4 inches from heat 4 minutes per side for medium-rare or until desired doneness. Transfer steak to cutting board; tent with foil. Let stand at least 5 minutes.

3 – Meanwhile, combine lettuce, tomatoes, olives, and artichoke hearts in large bowl. Add dressing; toss well. Transfer to four plates.

4 – Cut steak crosswise into thin slices; arrange over salads. Drizzle juices from cutting board over steak. Sprinkle with basil.

Tip: Beef top sirloin steak is a versatile cut of meat that can be grilled, broiled or cooked in a skillet. When cooking steaks, use a spatula or tongs to prevent the loss of meat juices.

Yield: 4 servings.

Serving size: 1/4 of recipe.

Nutrition Facts Per Serving:
Calories: 250 calories, Carbohydrates: 21 g, Protein: 30 g, Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 53 mg, Sodium: 776 mg, Fiber: 9 g
https://www.diabetesselfmanagement.com/recipes/salads/sirloin-steak-antipasto-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 Dish of the Week – Diabetic Beef and Artichoke Casserole Recipe

April 13, 2021 at 6:02 AM | Posted in Uncategorized | Leave a comment
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This week’s Diabetic Dish of the Week is a Diabetic Beef and Artichoke Casserole Recipe. To make this week’s recipe you’ll be needing 95% Lean Ground Beef, Mushrooms, Onions, Garlic, Artichoke Hearts, Bread Crumbs, Grated Parmesan Cheese, Herbs, Spices, and Egg Whites. The Recipe is 260 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/

Diabetic Beef and Artichoke Casserole Recipe
This casserole is chock-full of fiber — and flavor!

Ingredients
3/4 pound 95% lean ground beef
1/2 cup sliced mushrooms
1/4 cup chopped onion
1 clove garlic, minced
1 can (14 ounces) artichoke hearts, drained and chopped
1/2 cup dry bread crumbs
1/4 cup (1 ounce) grated Parmesan cheese
1 tablespoon chopped fresh rosemary leaves or 1 teaspoon dried rosemary
1 1/2 teaspoons chopped fresh marjoram or 1/2 teaspoon dried marjoram
Salt and black pepper
3 egg whites

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

1 – Preheat oven to 400°F. Spray 1-quart casserole with nonstick cooking spray.

2 – Brown beef 6 to 8 minutes in medium skillet over medium-high heat, stirring to break up meat. Drain fat. Add mushrooms, onion, and garlic; cook and stir 5 minutes or until tender.

3 – Combine ground beef mixture, artichokes, bread crumbs, cheese, rosemary, and marjoram; gently mix. Season with salt and pepper

4 – Beat egg whites in medium bowl with electric mixer at high speed until stiff peaks form; fold into ground beef mixture. Spoon into prepared casserole.

5 – Bake 20 minutes or until edges are lightly browned.

Nutrition Information:
Calories: 260 calories, Carbohydrates: 24 g, Protein: 28 g, Fat: 7 g, Saturated Fat: 3 g, Cholesterol: 55 mg, Sodium: 330 mg, Fiber: 9 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/beef-and-artichoke-casserole/

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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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Appetizer of the Week – SPINACH ARTICHOKE YOGURT DIP SAURDAY

March 20, 2021 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, diabetes, diabetes friendly, Diabetic Gourmet Magazine | 1 Comment
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This week’s Appetizer of the Week is a SPINACH ARTICHOKE YOGURT DIP. Delicious and Healthy appetizer or snack, SPINACH ARTICHOKE YOGURT DIP. Artichoke Hearts, Green Onions, Spinach, Low Fat Yogurt, Garlic, Red Pepper, Mozzarella Cheese are some of the ingredients you’ll be using to make this week’s recipe. 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/

SPINACH ARTICHOKE YOGURT DIP
Try this Spinach Artichoke Dip at your next party or serve to your family while watching a game on TV. Only 7 grams of carbs per serving.

Recipe Yield: 8

Ingredients

1 can (14 ounces) artichoke hearts, drained and chopped
1 package (10 ounces) frozen chopped spinach frozen, thawed and drained
8 ounces plain low-fat yogurt
1 cup shredded, low-moisture, part-skim Mozzarella cheese
1/4 cup green onion, chopped
1 garlic clove, minced
2 tablespoons red pepper, chopped

Directions

1 – Heat oven to 350F.
2 – Combine artichoke hearts, spinach, yogurt, cheese, onion and garlic; mix well.
3 – Pour mixture into 1-quart casserole dish or 9-inch pie plate.
4 – Bake 20-25 minutes, or until heated through.
5 – Sprinkle with red peppers.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 179
Fat: 12 grams
Sodium: 383 milligrams
Cholesterol: 18 milligrams
Protein: 11 grams
Carbohydrates: 7 grams
https://diabeticgourmet.com/diabetic-recipe/spinach-artichoke-yogurt-dip

SEARED CHICKEN WITH GRAPES AND ARTICHOKES

March 17, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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I have a recipe for a SEARED CHICKEN WITH GRAPES AND ARTICHOKES to pas along. To make this recipe you’ll be needing Boneless and Skinless Chicken Breasts, Seasonings, Leeks, Artichoke Hearts, Low Sodium Chicken Stock, California Grapes and more! The Dish is 320 calories and 18 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/

SEARED CHICKEN WITH GRAPES AND ARTICHOKES
Grapes are a smart choice to keep on hand for healthy snacking and eating, and the vibrant colors and flavors bring extra life to a basic protein – such as chicken.

For a unique twist on a main dish, dressing up chicken with an addition like fresh grapes is as elegant as it is delicious. This Seared Chicken with Grapes and Artichokes is a great example.

Recipe Yield: 4 servings.

Ingredients

2 boneless, skinless chicken breasts (8 ounces each), butterflied lengthwise into 4 cutlets
salt, to taste
pepper, to taste
2 tablespoons olive oil, divided
2 cloves garlic, minced
1 leek, white part only, halved and thinly sliced
2 tablespoons chopped fresh oregano
1-1/2 cups quartered artichoke hearts, frozen, canned or jarred
1/2 cup dry white wine
1/2 cup low-sodium chicken stock
1 tablespoon lemon juice
1/2 teaspoon lemon zest
2 teaspoons butter
3/4 cup green California grapes
3/4 cup red California grapes
2 tablespoons chopped flat-leaf parsley

Directions

1 – Season chicken breasts with salt and pepper, to taste.
2 – In saute pan over medium-high heat, heat 1 tablespoon olive oil. Add chicken breasts and sear 3-4 minutes per side. Remove chicken and set aside.
3 – Add remaining olive oil to pan, along with garlic, leek and pinch of salt; cook on medium heat 2-3 minutes to soften leek.
4 – Stir in oregano, artichokes, wine, chicken stock, lemon juice, lemon zest and butter. Simmer 2-3 minutes then add chicken back to pan, basting each breast with sauce.
5 – Add grapes and simmer 3-5 minutes, or until grapes are just soft and chicken is cooked through.
6 – Stir in fresh parsley and serve.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 320
Fat: 12 grams
Saturated Fat: 3 grams
Fiber: 5 grams
Sodium: 390 milligrams
Cholesterol: 70 milligrams
Protein: 26 grams
Carbohydrates: 23 grams
https://diabeticgourmet.com/diabetic-recipe/seared-chicken-with-grapes-and-artichokes

“Meatless Monday” Recipe of the Week – Crunchy Balsamic and Bleu Cheese Veggie Pocket

September 7, 2020 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Crunchy Balsamic and Bleu Cheese Veggie Pocket. Easy to prepare and only 167 calories per serving. These are made using Whole Wheat Pita Pocket, Lettuce, Purple Cabbage, Artichoke Hearts, Purple Onion, Cucumber, Tomato, Crumbled Bleu Cheese, and Lite Balsamic Vinaigrette. 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 2020! https://www.diabetesselfmanagement.com/

Crunchy Balsamic and Bleu Cheese Veggie Pocket
If you only have 10 minutes to throw lunch together, you’ll want to try this quick and easy recipe — with its light blend of fresh vegetables and refreshing kick of vinegar, this is the perfect sandwich for a warm spring day!

Ingredients
Preparation time: 10 minutes

1/2 six-inch diameter whole wheat pita pocket
1 leaf green leaf lettuce
1/4 cup shredded purple cabbage
1 canned whole artichoke heart, quartered
2 teaspoons finely diced purple onion
1 tablespoon finely diced cucumber
2 tablespoons finely chopped tomato
1 tablespoon crumbled bleu cheese
2 teaspoons commercial lite balsamic vinaigrette

Directions
Yield: 1 pocket
Serving size: 1 pocket

1 – Wrap outside of pita pocket in foil or plastic wrap before filling (to prevent the pocket from splitting while stuffing). Place lettuce leaf in pocket, then fill with cabbage, artichoke, onion, cucumber, and tomato. Sprinkle with bleu cheese and drizzle evenly with vinaigrette.

Nutrition Information:
Calories: 167 calories, Carbohydrates: 29 g, Protein: 6 g, Fat: 3 g, Saturated Fat: 1 g, Sodium: 462 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/snack/crunchy-balsamic-and-bleu-cheese-veggie-pocket/

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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 Dish of the Week – Veggie Patch Pizza

February 4, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is a Veggie Patch Pizza. How about a Homemade Vegetarian Pizza! Some of the ingredients you’ll be needing are Refrigerated Pizza Crust Dough, Shredded Part-Skim Mozzarella Cheese, Tomatoes, Onions, Mushrooms, Banana Peppers, Artichoke Hearts, Provolone Cheese, 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 2020! https://www.diabetesselfmanagement.com/

Veggie Patch Pizza
Looking for a delicious, homemade vegetarian pizza? You’ll love this recipe!

Ingredients
Preparation time:
25 minutes
Baking time:
22–30 minutes

Cooking spray
1 tablespoon cornmeal
1 can (10 ounces) refrigerated pizza crust dough
2 teaspoons olive oil
1 cup shredded part-skim mozzarella cheese
3 plum tomatoes, thinly sliced
1 small onion, thinly sliced and separated into rings
3 large mushrooms, thinly sliced
Half a 13.75-ounce can artichoke hearts, drained and sliced
Half a 14-ounce can hearts of palm, drained and sliced
1/2 cup pickled banana pepper rings
2 ounces provolone cheese, shredded or sliced into thin strips
1/2 teaspoon Italian seasoning

Directions
Yield: 13-inch pizza
Serving size: 1/8 of pizza

* Preheat oven to 400°F. Coat a 13-inch pizza pan or baking stone with cooking spray and sprinkle evenly with cornmeal. Place pizza dough on pan and, starting at center, press dough out with hands to cover pan. Using your fingertips or a pastry brush, coat dough lightly with olive oil. Bake 5–8 minutes, or until light golden. Remove crust from the oven and sprinkle evenly with mozzarella cheese. Cover with tomato slices, onion rings, mushrooms, artichoke hearts, hearts of palm, and banana pepper rings. Top with provolone cheese and sprinkle with Italian seasoning. Return pizza to the oven and bake 17–22 minutes more, or until crust is deep golden.

Nutrition Information:
Calories: 207 calories, Carbohydrates: 25 g, Protein: 11 g, Fat: 7 g, Saturated Fat: 3 g, Sodium: 622 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/veggie-patch-pizza/

 


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* In-depth articles related to both Type 1 and Type 2 diabetes
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Slow Cooker Spinach Dip

December 6, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I have a 2nd Jennie – O Turkey Appetizer Recipe to pass along, Slow Cooker Spinach Dip. What’s more perfect for a snack or appetizer than a Creamy and Delicious Spinach Dip! Plus it’s made using your Slow Cooker. You’ll be using the JENNIE-O® Lower Sodium Turkey Bacon made with Sea Salt to help make this one. You’ll also need two different kinds of Cheese, Spinach, and Artichoke Hearts. You can this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Slow Cooker Spinach Dip
Your can always judge a good spinach dip by the speed in which it disappears. And though this one is cooked in a slow cooker, it moves lightning fast! This creamy and delicious Spinach Dip has two different kinds of cheese, turkey bacon and artichoke hearts for a special, tangy zing. And because it’s in a slow cooker, you can set it and forget it!

INGREDIENTS
1 (10-ounce) package frozen chopped spinach, thawed and drained
½ cup chopped green onions
2 garlic cloves, finely chopped
1 (15-ounce) can quartered artichoke hearts, rinsed and drained
1½ cups shredded white Cheddar cheese
1 cup grated Parmesan cheese
1 cup low-sodium vegetable broth
½ cup sour cream
½ cup mayonnaise
1½ teaspoons seasoned pepper
6 slices JENNIE-O® Lower Sodium Turkey Bacon made with Sea Salt
assorted sliced vegetables and crackers, if desired

DIRECTIONS
1) In lightly greased slow cooker, stir together spinach, green onions, garlic, artichoke, cheeses, vegetable broth, sour cream, mayonnaise and seasoned pepper. Cook on HIGH 4 hours.
2) Cook turkey bacon as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Finely chop bacon. Place bacon on top of spinach dip. Serve with sliced vegetables or crackers, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 140
Protein 10g
Carbohydrates 11g
Fiber 2g
Sugars 2g
Fat 7g
Cholesterol 25mg
Sodium 410mg
Saturated Fat 3g
https://www.jennieo.com/recipes/1201-slow-cooker-spinach-dip

Diabetic Dish of the Week – Sirloin Steak Antipasto Salad

August 20, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is a Sirloin Steak Antipasto Salad. Made using Beef Top Sirloin Steak along with Garlic, Black Pepper, Romaine Lettuce, Cherry Tomatoes, Kalamata Olives, Artichoke Hearts, Fat-Free Italian or Caesar Salad Dressing, and Fresh Basil. Steak and Salad equals a Meal! You can find this recipe at the Diabetes Self Management website along with all the other Diabetic Friendly Recipes. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Sirloin Steak Antipasto Salad
Juicy grilled sirloin steak makes the perfect addition to this light and crispy Mediterranean-style salad. Featuring the colors of crunchy romaine lettuce, kalamata olives, artichoke hearts, cherry tomatoes and fresh basil, it’s as pleasing to the eye as it is to the palate.

Ingredients
3 cloves garlic, minced
1/2 teaspoon black pepper
1 beef top sirloin steak (about 1 pound and 3/4 inch thick), trimmed of fat
8 cups torn romaine lettuce
16 cherry tomatoes, halved
16 pitted kalamata olives, halved lengthwise
1 can (14 ounces) quartered artichoke hearts in water, rinsed and drained
1/3 cup fat-free Italian or Caesar salad dressing
1/4 cup fresh basil, cut into thin strips

Directions
1 – Prepare grill for direct cooking or preheat broiler. Sprinkle garlic and pepper over steak.

2 – Grill steak over medium-hot coals or broil 4 inches from heat 4 minutes per side for medium-rare or until desired doneness. Transfer steak to cutting board; tent with foil. Let stand at least 5 minutes.

3 – Meanwhile, combine lettuce, tomatoes, olives, and artichoke hearts in large bowl. Add dressing; toss well. Transfer to four plates.

4 – Cut steak crosswise into thin slices; arrange over salads. Drizzle juices from cutting board over steak. Sprinkle with basil.

Tip: Beef top sirloin steak is a versatile cut of meat that can be grilled, broiled or cooked in a skillet. When cooking steaks, use a spatula or tongs to prevent the loss of meat juices.

Yield: 4 servings.

Serving size: 1/4 of recipe.

Nutrition Facts Per Serving:
Calories: 250 calories, Carbohydrates: 21 g, Protein: 30 g, Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 53 mg, Sodium: 776 mg, Fiber: 9 g
https://www.diabetesselfmanagement.com/recipes/salads/sirloin-steak-antipasto-salad/

Diabetic Dish of the Week – Warm Shrimp, Artichoke, and Parmesan Salad

March 12, 2019 at 5:02 AM | Posted in diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | 1 Comment
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This week’s Diabetic Dish of the Week is – Warm Shrimp, Artichoke, and Parmesan Salad. A perfect fresh and Spring like dish made with Shrimp, Artichoke Hearts, Fat Free Italian Dressing, Salad Blend, and Parmesan Cheese. The Dish is 196 calories and 14 net carbs. It’s from one of my favorite sites and Magazines, the Diabetes Self Management website. At the Diabetes site you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes Management Tips, Diabetes News, and more! So check it out today. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Warm Shrimp, Artichoke, and Parmesan Salad

Ingredients
1 can (14 ounces) water-packed quartered artichoke hearts
20 frozen cooked tail-on premium shrimp (12 ounces)
1/2 cup fat-free Italian salad dressing
1 bag (12 ounces) salad blend
1/4 cup (1 ounce) shredded Parmesan cheese

Directions
1 – Drain and rinse artichoke hearts. Combine with shrimp and dressing in large, deep skillet. Cover and cook over medium heat 10 minutes, stirring occasionally.

2 – Divide salad blend among 4 dinner plates. Top salad with shrimp-artichoke mixture. Sprinkle with cheese.

Yield: 4 servings.

Nutrition Facts Per Serving:
Calories: 196 calories, Carbohydrates: 21 g, Protein: 24 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 133 mg, Sodium: 757 mg, Fiber: 7 g
https://www.diabetesselfmanagement.com/recipes/sides/warm-shrimp-artichoke-and-parmesan-salad/

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