“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

Appetizer of the Week -Mushroom and Cheese Crostini

May 22, 2021 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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This week’s Appetizer of the Week is Mushroom and Cheese Crostini. To make this week’s recipe you’ll be needing Extra Virgin Olive Oil, Garlic, Baby Portabella Mushrooms, Basil Leaves, Parsley, Gorgonzola Cheese, Black Pepper, French Bread, and Grape Tomatoes. The Crostini are 133 calories and 16 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/

Mushroom and Cheese Crostini

Ingredients
Preparation time: 5 minutes
Cooking time: 8 minutes.

2 teaspoons extra-virgin olive oil
1/2 teaspoon minced garlic
4 ounces baby portabella mushrooms
(about 8–10 mushrooms), cleaned, stems removed, and sliced
1/2 cup fresh basil leaves
1/2 cup fresh parsley
1 ounce Gorgonzola cheese, crumbled (about 1/4 cup)
1/4 teaspoon black pepper
1 loaf whole-grain Italian or French bread, about 3 inches wide and 2 inches high
4 grape tomatoes, cut in slices

Directions
Yield: 4 servings
Serving size: 2 slices

1 – Heat a small skillet over medium heat; add olive oil, minced garlic, and mushroom slices, and cook until mushrooms are slightly soft. Remove from heat and place in a food processor. Tear basil and parsley leaves into pieces and add to processor along with cheese and black pepper. Pulse until well combined. Slice off eight bread slices, each 1/3 inch thick. Top each slice with 1 teaspoon spread, and place on a broiler-safe tray. Broil until edges of bread are browned, just a few minutes. Remove and top with slices of tomato and serve.

Nutrition Information:
Calories: 133 calories, Carbohydrates: 18 g, Protein: 4 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 5 mg, Sodium: 296 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/snacks-appetizers/mushroom-and-cheese-crostini/

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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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* 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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Greek Turkey Pasta Salad

December 18, 2020 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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Here’s another Delicious and Healthy Recipe from Jennie – O, Greek Turkey Pasta Salad. To make this Salad you’ll be using JENNIE-O® OVEN READY™ Boneless Skinless Turkey Breast, Bow Tie Pasta, Mozzarella Cheese, Cherry Tomatoes, Basil Leaves, and Greek Salad Dressing. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Enjoy and Make the Switch in 2020! https://www.jennieo.com/

Greek Turkey Pasta Salad
Here’s a pasta salad recipe that combines your love of Mediterranean flavors, slow-cooked turkey and easy-to-follow recipes. This Greek Turkey Pasta Salad is full of fresh veggies and under 500 calories per serving!

Total Time 3 Hours
Serving Size 6 Servings

Ingredients
1 (2 to 2 0.5-pound) package JENNIE-O® OVEN READY™ Boneless Skinless Turkey Breast

4 cups cooked and cooled bow tie pasta

6 ounces fresh mozzarella, cubed

2 cups cherry tomatoes, halved

¼ cup chopped fresh basil leaves

½ cup Greek salad dressing

Directions
1) Preheat oven to 375°F. Remove frozen turkey from white outer package only. Do not remove turkey from cooking bag. Place in a roasting pan with at least 2″ high sides.

2) Cut three ½” slits in top of cooking bag. Place pan in oven, allowing room for bag to expand without touching the oven racks or walls.

3) Roast turkey until a meat thermometer reaches 165°F. Cooking time is approximately 3 hours. During final 1 hour, check internal temperature by inserting thermometer into thickest part of breast. Remove from oven when internal temperature reaches 165°F.

4) Chop turkey. Refrigerate half of turkey for another use. Place remaining half in large bowl.

5) Add pasta, mozzarella, tomatoes, basil and dressing. Toss to combine.

Recipe Nutrition
Calories 350
Protein 22g
Carbohydrates 37g
Fiber 1g
Sugars 3g
Fat 18g
Cholesterol 60mg
Sodium 610mg
Saturated Fat 7g
https://www.jennieo.com/recipes/greek-turkey-pasta-salad/

Diabetic Dish of the Week – Lower-Fat BLT

October 13, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is a Lower-Fat BLT. To make this week’s Dish you’ll be needing Cooking Spray, Canadian Style Bacon, Whole Grain Hamburger Buns, Lettuce, Tomatoes, Low-Fat Cholesterol-Free Mayonnaise, Basil Leaves, and Mrs. Dash Original Seasoning Blend. 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/

Lower-Fat BLT
Craving a BLT but trying to avoid all the fat in the standard sandwich? You’ll love this Lower-Fat BLT, which uses Canadian bacon and low-fat mayo!

Ingredients
Preparation time: 5 minutes
Cooking time: 10 minutes.

Nonstick cooking spray
8 ounces Canadian-style bacon (eight 1-ounce slices)
4 whole-grain hamburger buns, toasted
4 lettuce leaves
4 large, ripe tomato slices (about 1/2 inch thick)
1/4 cup low-fat, cholesterol-free mayonnaise
1 tablespoon fresh basil leaves, finely chopped
2 teaspoons Mrs. Dash original seasoning blend

Directions
Yield: 4 servings
Serving size: 1 sandwich

Dressing:

1 – Spray a medium skillet with nonstick cooking spray. Over medium heat, cook bacon (about 3–4 slices at a time) on both sides until slightly browned (2–3 minutes total). Separate toasted hamburger buns. On one side, layer bacon, lettuce, and tomato. In a small bowl, combine dressing ingredients. Spread 1 tablespoon of dressing on the other side of the bun, then join sides to complete the sandwiches.

Nutrition Information:
Calories: 233 calories, Carbohydrates: 24 g, Protein: 14 g, Fat: 9 g, Saturated Fat: 2 g, Cholesterol: 28 mg, Sodium: 911 mg
https://www.diabetesselfmanagement.com/recipes/main-dishes/lower-fat-blt/

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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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“Meatless Monday” Recipe of the Week – Spinach-Pine Nut Whole-Grain Pilaf MONDAY

June 22, 2020 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday | 2 Comments
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This week’s “Meatless Monday” Recipe of the Week is a Spinach-Pine Nut Whole-Grain Pilaf. It’s made using Brown Rice, Pine Nuts, Spinach Leaves, Extra Virgin Olive Oil, Basil Leaves, Salt, and Red Pepper Flakes. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Spinach-Pine Nut Whole-Grain Pilaf
Make the most of the seasonal ingredients beginning to fill up your kitchen with this pilaf recipe. A delicious addition to any meal, this simple side dish requires just a few simple ingredients tossed together with some herbs and oil.

Ingredients
2 cups hot cooked brown rice or bulgur
1 1/2 ounces pine nuts or slivered almonds, toasted
2 ounces spinach leaves, coarsely chopped
1 tablespoon extra-virgin olive oil
1 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon red pepper flakes

Directions
* Place hot rice in large bowl, add remaining ingredients and toss gently, yet thoroughly until spinach is slightly wilted.
https://www.diabetesselfmanagement.com/recipes/main-dishes/spinach-pine-nut-whole-grain-pilaf/

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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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Turkey Pita Pizza

May 8, 2020 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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For this week’s 2nd Jennie – O Turkey Recipe I have a Turkey Pita Pizza. This one is made using JENNIE-O® Extra Lean Ground Turkey Breast, Pita Bread, Olive Oil, Garlic Cloves Mozzarella Cheese, Yellow Peppers, Cherry Tomatoes, Ground Pepper, Red Pepper Flakes, Grated Parmesan Cheese, and Basil Leaves. Its Pizza on a Pita! You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Enjoy and Make the Switch in 2020! https://www.jennieo.com/

Turkey Pita Pizza
These fresh and crispy personal pita pizzas are a quick way to grill up Mediterranean flavors without a lot of work. Just ten minutes of prep time gets you this creative weeknight dinner.

INGREDIENTS
½ (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
4 pita bread
2 tablespoons olive oil
2 garlic cloves, minced
4 ounces thinly sliced mozzarella cheese
1 small yellow pepper, thinly sliced
2 cups cherry tomatoes, halved
½ teaspoon freshly ground pepper
½ teaspoon crushed red pepper flakes
¼ cup grated Parmesan cheese
¼ cup loosely packed small basil leaves

DIRECTIONS
1) Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Heat grill to medium-low. Brush both sides of each pita bread with oil. Sprinkle with garlic. Top with mozzarella cheese, turkey, yellow pepper, tomatoes, ground pepper, red pepper flakes and Parmesan cheese.
2) Place pitas on preheated, greased grill. Cook, with lid closed, 5 minutes or until cheese is melted and bread is crisp. Sprinkle with basil leaves.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 330
Protein 27g
Carbohydrates 23g
Fiber 4g
Sugars 2g
Fat 16g
Cholesterol 50mg
Sodium 420mg
Saturated Fat 5g
https://www.jennieo.com/recipes/526-turkey-pita-pizza

Seafood Sunday – Crab and Portabella Mushroom Fettuccine

May 3, 2020 at 6:02 AM | Posted in Uncategorized | Leave a comment
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Well I’m moving on from Pork Roast Sunday Dinner to Seafood Sunday. Crab and Portabella Mushroom Fettuccine is this week’s recipe. Made using Fettuccine, Extra Virgin Olive Oil, Garlic, Cooked Crabmeat, Baby Portabella Mushrooms, Red Bell Pepper, Lemon, Basil Leaves, and Black Pepper. I love Seafood and Fish! 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/

Crab and Portabella Mushroom Fettuccine

Ingredients
Preparation time: 5–10 minutes
Cooking time: 10–12 minutes.

1/2 pound enriched, dry fettuccine
1 tablespoon extra-virgin olive oil
1 clove garlic, peeled and crushed
3/4 pound cooked crabmeat (or cooked imitation crabmeat, which is much lower in cholesterol)
4 ounces baby portabella mushrooms, washed and stems trimmed
1 medium-size red bell pepper, chopped into bite-size pieces
1 lemon
2 teaspoons basil leaves
Black pepper to taste

Directions
Yield: 4 servings
Serving size: 1 cup crab mixture over 1/4 of pasta

* Boil fettuccine in a stockpot or large saucepan according to package directions. While the pasta is cooking, heat olive oil in a large, nonstick skillet over medium heat. Add crushed garlic and stir quickly a few times with a heat-resistant spatula or spoon. Add crabmeat, mushrooms, and peppers, and sauté until the mushrooms and peppers just start to deepen in color and soften slightly. Cut the lemon in half. Squeeze the juice of one half into the pan. Reserve the other half and cut into wedges to use as a garnish on the finished dish. Add basil leaves and black pepper, and sauté until combination is well mixed. Drain fettuccine when cooked through. Serve crab mixture over cooked fettuccine.

Nutrition Information:
Calories: 321 calories, Carbohydrates: 45 g, Protein: 24 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 85 g, Sodium: 515 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/crab-and-portabella-mushroom-fettuccine/

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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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Wild Idea Buffalo Recipe of the Week – BUFFALO BACON CAPRESE SALAD WITH SWEET BASIL VINAIGRETTE

April 8, 2020 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is a BUFFALO BACON CAPRESE SALAD WITH SWEET BASIL VINAIGRETTE. Now this is a Spring Dish, BUFFALO BACON CAPRESE SALAD WITH SWEET BASIL VINAIGRETTE. It’s made using Wild Idea Buffalo Bacon Strips, Oil, Lettuce, Cherry Tomatoes, Mozzarella, Basil Leaves, and Sweet Basil Vinaigrette. Also included is a recipe for the Sweet Basil Vinaigrette. Another good one from Wild Idea Buffalo! You can find this recipe and purchase the Wild Idea Buffalo Bacon Strips along with all the other Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

BUFFALO BACON CAPRESE SALAD WITH SWEET BASIL VINAIGRETTE
Fresh garden tomatoes and fresh mozzarella are a dynamo combination. Adding butter lettuce and buffalo bacon… make it even better!

Sweet Basil Vinaigrette Ingredients:

2 – cups basil leaves, packed
1 – cup rice vinegar
1/3 – cup sugar
1 – teaspoon salt
2 – teaspoons black pepper
¾ – cup olive oil

Salad Ingredients: (per salad)
2 – Buffalo Bacon strips
1 – tablespoon oil
1 – cup lettuce, washed dried and torn
8 – cherry tomatoes, halved (or tomato slices)
2 – ounces fresh mozzarella, torn or sliced
8 – small fresh basil leaves, whole and julienned
Sweet Basil Vinaigrette
2 – teaspoons balsamic glaze *try Gia Russo brand

Preparation:
1) Place all of the vinaigrette ingredients in blender, except olive oil and blend until incorporated. With the blender running slowly add the olive oil. Transfer to a jar or sealed container.
2) In a frying pan over medium high heat, heat oil. Add Buffalo Bacon and cook for two minutes each side, or to your desired crispiness. Remove from pan and place on a paper towel.
3) Toss lettuce with a tablespoon of vinaigrette and arrange on a plate.
4) Top with tomatoes, mozzarella and fresh basil leaves.
5) Add bacon to the plate, and pour an additional tablespoon or desired amount of the dressing over the whole salad.
6) Drizzle with the balsamic glaze.
https://wildideabuffalo.com/blogs/recipes/buffalo-bacon-caprese-salad-with-sweet-basil-vinaigrette-1

 

WILD IDEA SMOKED BUFFALO BACON
Bacon lovers, this is for you! Our Wild Idea Buffalo Bacon is a staff favorite and a customer favorite. It is 100% grass-fed, and has a hint of sweetness for full bacon flavor. No need to deny your love of bacon any longer with Wild Idea Buffalo Bacon!

Ingredients: 100% Grass-fed Buffalo, organic sea salt, maple syrup, brown sugar, veg stable [ celery powder, sea salt, silicon dioxide (anti-caking)]

*All products are made without the use of added nitrites or nitrates, except for those naturally occurring in sea salt and celery powder.
https://wildideabuffalo.com/products/10-oz-uncured-smoked-buffalo-bacon

Caprese Salad

December 24, 2019 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, salad | Leave a comment
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I’ve got another Diabetic Friendly Recipe to pass along, Caprese Salad. Made using Tomatoes, Part Skim Mozzarella Cheese, Salt, Pepper, Extra Virgin Olive Oil, and Basil Leaves. The recipe is off the Diabetes Self Management website where you’ll find a huge selection of Diabetes Friendly Recipes, Diabetes News, and Diabetes Management Tips. You can also subscribe to the Diabetes Self Management Magazine. I’ve left a link to subscribe at the end of the post. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Caprese Salad
Caprese is a simple salad from the Italian region of Campania, traditionally including sliced fresh mozzarella cheese, plum tomatoes, and basil. The refreshing salad is seasoned with salt, black pepper, and olive oil. At only 73 calories per serving, the salad won’t break your calorie budget.

Ingredients
3 medium tomatoes (3/4 pound total), cut into 8 slices
2 (1-ounce) slices part-skim mozzarella cheese, each cut into strips (24 strips total)
1/8 teaspoon salt
Pinch black pepper
2 teaspoons extra-virgin olive oil
1/4 cup thinly sliced fresh basil leaves

Directions
1 – Arrange tomatoes and cheese alternately on plate, overlapping slightly. Sprinkle with salt and pepper and drizzle with oil. Scatter basil on top.

Yield: 4 servings.

Serving size: 1/4 of recipe.

Nutrition Facts Per Serving:
Calories: 73 calories, Carbohydrates: 9 g, Protein: 4 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 9 mg, Sodium: 165 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/salads/caprese-salad/

 

 

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