Diabetic Dish of the Week – ROTINI WITH GROUND BEEF AND SPINACH

November 3, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is Rotini with Ground Beef and Spinach. The Dish is made using Dreamfields Rotini, Olive Oil, Onion, Garlic, Ground Beef, No Salt Tomato Sauce, Oregano, Spinach Leaves, Basil, Red Pepper Flakes, Salt, and Shredded Parmesan Cheese. 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 2020! https://diabeticgourmet.com/

ROTINI WITH GROUND BEEF AND SPINACH
A 10-ounce package of frozen chopped spinach thawed and well-drained can be substituted for fresh spinach. Recipe for Rotini with Ground Beef and Spinach from our Main Courses recipe section.

Ingredients

1 box Dreamfields Rotini, Penne Rigate or Elbows
1 tablespoon olive oil
1 cup chopped onion
3 large cloves garlic, minced
1 pound (90%) lean ground beef
1 can (8 ounces) no salt added tomato sauce
1 teaspoon dried oregano
1 package (10 ounces) spinach leaves, shredded
1/4 cup shredded fresh basil or 1 tablespoon dried
1/2 teaspoon crushed red pepper flakes
Salt (optional)
1/3 cup shredded Parmesan cheese

Directions

1 – Cook pasta according to package directions.
2 – Meanwhile, heat oil in large heavy skillet over medium heat. Cook onion and garlic 5 minutes, stirring occasionally. Add beef; cook until no longer pink, stirring and breaking beef into pieces.
3 – Stir in tomato sauce and oregano. Continue cooking 5 minutes, stirring frequently. Add spinach, basil and red pepper flakes; continue cooking 3 minutes. Season with salt, if desired.
4 – Drain pasta. Add to skillet; toss with beef mixture. Sprinkle with Parmesan cheese.
NOTES:
A 10-ounce package of frozen chopped spinach thawed and well-drained can be substituted for fresh spinach.
Recipe Yield: Makes 6 main dish servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 401
Calories from fat: 54
Fat: 11 grams
Saturated Fat: 4 grams
Fiber: 8 grams
Sodium: 178 milligrams
Cholesterol: 49 milligrams
Protein: 27 grams
Carbohydrates: 0 grams
https://diabeticgourmet.com/diabetic-recipes/rotini-with-ground-beef-and-spinach

Spicy Shrimp Appetizers

October 10, 2020 at 6:01 AM | Posted in Appetizers, diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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I have a 2nd Appetizer Recipe to pass along, Spicy Shrimp Appetizers. These are made using Water, Shelled Cooked Medium Shrimp, Tomato Paste, Garlic, Crushed Red Pepper, Olive Oil, Basil, Pepper, Hot Pepper Sauce, and Leaf Lettuce. This one has 87 calories and 2 carbs per serving. This recipe is also 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/

Spicy Shrimp Appetizers
Requiring just 12 minutes of preparation time, this tasty and elegant shrimp appetizers are perfect for your next garden party!
Ingredients
Preparation time: 2 minutes
Cooking time: 10 minutes.

2 quarts water
1 pound shelled and cooked medium frozen shrimp (21–24 count)
1/4 cup no-added-salt tomato paste
1/2 teaspoon minced garlic
1/2 teaspoon crushed red pepper
1 teaspoon olive oil
1 teaspoon basil
1/4 teaspoon black pepper
2–3 drops hot pepper sauce
24 toothpicks
3 leaf lettuce leaves for presentation

Directions
Yield: 8 servings
Serving size: about 3 shrimp

1 – Bring 2 quarts of water to a boil in a large saucepan over medium heat. Add frozen shrimp and cook approximately 3 minutes until shrimp are heated through. Drain.

2 – In a small bowl, whisk together tomato paste, garlic, crushed red pepper, olive oil, basil, black pepper, and hot sauce. Pour mixture into a large skillet and heat at a low heat, stirring constantly. Add hot, cooked shrimp and stir to coat with sauce. Place 1 toothpick in each shrimp. Serve immediately on a large plate covered with 3 lettuce leaves.

Nutrition Information:
Calories: 87 calories, Carbohydrates: 2 g, Protein: 14 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 112 mg, Sodium: 65 mg, Fiber: 0 g
https://www.diabetesselfmanagement.com/recipes/snacks-appetizers/spicy-shrimp-appetizers/

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/

Appetizer of the Week -VIETNAMESE BEEF and VEGETABLE SPRING ROLLS

September 26, 2020 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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This week’s Appetizer of the Week is – VIETNAMESE BEEF and VEGETABLE SPRING ROLLS. These Spring Rolls are made using Carrots, Jicama, Cilantro, Basil, Mint, Rice Paper Wrappers, and Green Leaf Lettuce. Also included is a recipe for the Dipping Sauce. The Spring Rolls are 77 calories and 9 carbs per serving! Find this 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 2020! https://diabeticgourmet.com/

VIETNAMESE BEEF and VEGETABLE SPRING ROLLS

Ingredients
16 thin slices deli roast beef (about 12 ounces)
1 cup shredded carrots
1/2 cup chopped jicama
3/4 cup torn fresh cilantro
1/2 cup torn fresh basil
1/4 cup torn fresh mint
8 rice paper wrappers (8-1/2-inch diameter)
8 green leaf lettuce leaves, ribs removed

Dipping Sauce:
1/4 cup seasoned rice vinegar
2 tablespoons red jalapeno pepper jelly
1 teaspoon soy sauce

Directions

1 – Whisk dipping sauce ingredients in small microwave-safe bowl until blended. Microwave on HIGH 20 to 40 seconds or until warm; do not boil. Set aside to cool.
2 – Toss carrots and jicama with 2 tablespoons of the dipping sauce in small bowl. Set aside. Toss cilantro, basil and mint in small bowl to combine. Set aside.
3 – Fill large bowl with warm water. Dip 1 rice paper wrapper into water for a few seconds or just until moistened. Rice paper will still be firm but will continue to soften during assembly. Place on work surface.
4 – Place 1 lettuce leaf at bottom of wrapper, leaving 1-inch border on right and left sides. Top with 2 slices roast beef, 2 tablespoons carrot mixture and 1/8 of herb mixture (about 1/4 cup). Fold right and left sides of wrapper over filling. Fold bottom edge up over filling and roll up tightly. Place seam-side down on serving platter. Repeat with remaining wrappers and filling ingredients. Cover rolls with damp paper towel during assembly to prevent from drying out. Cut each spring roll diagonally in half. Serve with dipping sauce.

Recipe Yield: Makes 16 appetizers

NUTRITIONAL INFORMATION PER SERVING:
Calories: 77
Fat: 1 grams
Fiber: 0.6 grams
Sodium: 120 milligrams
Cholesterol: 19 milligrams
Protein: 7 grams
Carbohydrates: 9 grams
https://diabeticgourmet.com/diabetic-recipes/vietnamese-beef-vegetable-spring-rolls

Wild Idea Buffalo Recipe of the Week – ITALIAN WEDDING SOUP

August 26, 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 ITALIAN WEDDING SOUP. Made with either Wild Idea Italian Buffalo Sausage or Wild Idea Ground Buffalo along with Buffalo Broth, Organic Chicken Broth, Eggs, Garlic, Fennel, Basil, Orzo Pasta, and Spinach. The Soup that makes one hearty meal! You can find this recipe and purchase the Wild Idea Buffalo Italian Sausage along with all the other Wild Idea Products at the Wide Idea Buffalo website. So Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

ITALIAN WEDDING SOUP

 

You don’t have to be Italian or getting married to enjoy this delicious, aromatic soup. Super easy, with minimal preparation and it makes a beautiful presentation! Serve the soup with crusty open-

faced cheese sandwiches for dunking.

Italian Wedding Soup (Serves 6)

Ingredients:

ITALIAN WEDDING SOUP
1 – pound Wild Idea Italian Buffalo Sausage or Wild Idea Ground Buffalo
1 – egg, beaten
1 – teaspoon, fresh garlic, minced
½ – teaspoon fennel, crushed
1 – teaspoon dried basil leaves
1 – teaspoon onion powder
½ – teaspoon salt
2 – teaspoons black pepper (use less if you prefer)
2 – tablespoon olive oil
2½ – quarts buffalo broth or organic chicken broth
½ – cup orzo pasta
3 – cups spinach or escarole, chopped and packed
½ – cup basil, julienned
Pass with grated Parmesan.

Preparation:

1 – Preheat broiler to high with backing rack two positioned rungs down.Wild Idea
2 – Mix eggs, seasoning and olive oil together.
3 – Add ground bison and mix thoroughly.
4 – Form into small meatballs, minimum 24 to 40.
5 – Place on baking sheet and bake under the broiler with door slightly ajar, until browned, about 5 to 7 minutes.
6 – In stockpot on stovetop over medium high heat bring broth to a boil.
7 – Add orzo, reduce heat to simmer and cook until pasta is tender, about 8 minutes.
8 – Add the meatballs and juices from the pan to the stock. Allow meatballs to heat through.
9 – Add spinach and the basil and cook for 2 minutes.
10 – Serve immediately. Ladle soup into bowl and pass with grated Parmesan.

http://wildideabuffalo.com/blogs/recipes/italian-wedding-soup

BISON HEART

August 12, 2020 at 6:01 AM | Posted in Wild Idea Buffalo | 1 Comment
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I have another Wild Idea Buffalo Recipe to pass along, Bison Heart. To make this dish you’ll need Wild Idea Buffalo Heart, Wild Idea Buffalo Bacon, Butter, Onions, Garlic, Tomatoes, White Wine, Sour Cream, and Basil. You can find this recipe and purchase the Wild Idea Buffalo Heart or Bacon along with all the other Wild Idea Products at the Wide Idea Buffalo website. So Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

BISON HEART
My friend and Wild Idea supporter, Angela A. shared her recipe for cooking heart. I put it to the test and can report that it is absolutely delicious and heart-healthy!

Ingredients:

2-3 – lbs of Buffalo Heart cut into large cubes

6 – oz of Buffalo Bacon or Organic Bacon

2 – oz butter

2 – onions, chopped

2 – cloves of garlic, chopped

6 – fresh tomatoes, peeled & chopped or 3 tbsp of tomato paste

1/4 – bottle of white wine

8 – oz of sour cream

Fresh or dried basil and parsley

Preparation:

1 – Cut the bacon into small bits and fry in 2 oz of butter
2 – Add the chopped onions garlic and sauté.
3 – Add buffalo heart to the bacon onions and garlic, and let it brown.
4 – Add 1/2 cup of water, tomatoes or paste, and the wine..
5 – Simmer for 30 minutes covered and then for 15 minutes without the lid. Stir the sour cream into the sauce.
6 – Sprinkle with fresh herbs.
*Serve with rice or mashed potatoes. I like the sauce chunky but one could strain or puree it.
https://wildideabuffalo.com/blogs/recipes/bison-heart

 

 

Wild Idea Buffalo – HEART
A heart-healthy, old time favorite! Cube and add to stews or pot pies, or simmer whole. Available as a 2.5 – 3 lb. package (average weight).
https://wildideabuffalo.com/collections/delicacies/products/heart

Wild Idea Buffalo Recipe of the Week – BISON CURRY

June 17, 2020 at 6:02 AM | Posted in Wild Idea Buffalo | 1 Comment
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This week’s Wild Idea Buffalo Recipe of the Week is a Bison Curry. To make this delicious dish you’ll be needing Wild Idea Ground Buffalo, Olive Oil, Red Curry Paste, Water, Onion, Mini Red Peppers, Fish Sauce, Coconut Milk, Cilantro, Lemongrass Paste, Peanuts, Basil, and Jasmine Rice. One special Curry! You can find this recipe and purchase the Wild Idea Ground Buffalo along with all the other Wild Idea Products at the Wide Idea Buffalo website. So Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

BISON CURRY
The flavors in curry can take you to faraway places right in your own kitchen. This super easy recipe will have you on a culinary journey in a snap! Approved by Dan & Jill. 😉

Ingredients:

1 – pound Ground Buffalo Meat
2 – tablespoons olive oil
3 – tablespoons red curry paste
3 – tablespoons water
1 – onion, chopped
5 – mini red peppers, sliced
2 – tablespoons fish sauce
1 – can coconut milk
½ – cup cilantro, chopped
2 – slices fresh ginger (or a pinch of ginger)
2 – teaspoons lemongrass paste
Chopped peanuts
Cilantro and/or fresh basil, chopped
Jasmine or Basmati rice

Preparation:

1 – In a heavy skillet or wok, over medium high heat add oil and crumble in the ground buffalo meat. Push around the pan occasionally to brown.
2 – Halfway through browning the meat, mix the curry paste with the water and drizzle over the meat.
3 – Add the chopped onion and stir to incorporate and continue to cook until the meat is nicely browned and onions are al dente.
4 – Add the sliced red peppers and stir to incorporate.
5 – Deglaze with the fish sauce, then add the coconut milk, lemongrass paste and ginger.
6 – Reduce the heat to medium low and simmer until desired consistency is achieved. If curry gets too thick, add a little water.
7 – To serve, place a scoop of rice in the center of a bowl and add the curry. Garnish with chopped peanuts, cilantro and/or basil leaves.
https://wildideabuffalo.com/blogs/recipes/bison-curry

Sunday’s Pork Roast Dinner Recipe – Sweet and Spicy Thai Pork Loin

June 7, 2020 at 6:02 AM | Posted in Uncategorized | 1 Comment
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This week’s Sunday’s Pork Roast Dinner Recipe is a Sweet and Spicy Thai Pork Loin. Some Asian Flare for this week’s recipe of Sweet and Spicy Thai Pork Loin. To make this week’s recipe you’ll be needing Pork Loin Roast, Onion, Red Bell Pepper, String Beans, Thai Chile Sauce, Reduced Sodium Chicken Broth, Salt, Water, Basil, Mint Leaves, Cilantro, and Asian Noodles. Dinner is served! 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 recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Sweet and Spicy Thai Pork Loin

Recipe Ingredients:
2 pounds pork loin, cut into 1-inch cubes, trimmed
1 yellow onion, chopped
1 red bell pepper, chopped
1 cup long, thin beans, or string beans, cut into 1-inch lengths
1 cup sweet Thai chile sauce, (like May Ploy or Thai Kitchen)
1/2 cup chicken broth, reduced-sodium
1/2 teaspoon salt
1/4 cup water
1 tablespoon fresh basil leaves, torn
1 tablespoon fresh mint leaves, torn
1 tablespoon fresh cilantro leaves, torn
Hot cooked Asian noodles or Jasmine rice for accompaniment

Cooking Directions:
1 – Combine all ingredients, except fresh herbs, in a crock pot and cook at LOW for 4 to 5 hours, or on HIGH for 2 to 2 1/2 hours.
2 – Just before serving, add fresh herbs and check seasoning.
3 – Transfer pork and sauce to a serving bowl.
4 – Serve over rice or Asian noodles.
Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): Calories: 220; Total Fat: 2g; Saturated Fat: 1g; Cholesterol: 75mg; Total Carbs: 19g; Fiber: 1g; Protein: 25g; Sodium: 480mg.
https://www.cooksrecipes.com/pork/sweet_and_spicy_thai_pork_loin_recipe.html

Quick Zucchini Parmesan

June 4, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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I’ve got a Diabetic Friendly Snack/Appetizer to pas along to all of you, Quick Zucchini Parmesan. You’ll only need 7 ingredients to make this dish; Olive Oil, Zucchini, Garlic, Black Pepper, Salt, Basil, and Grated Parmesan 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 2020! https://www.diabetesselfmanagement.com/

Quick Zucchini Parmesan
If you’re looking for a quick snack, this low-carb treat is ready in under 10 minutes. Just cook the zucchini, add the seasonings and toppings, and voilà — a healthful homemade dish that’s perfect for eating al fresco!

Ingredients
2 teaspoons olive oil
2 large zucchini or yellow squash, cut into 1/4-inch thick slices (4 cups)
2 cloves garlic, minced
1/4 teaspoon black pepper
1/4 teaspoon salt (optional)
1/4 cup thinly sliced basil
2 tablespoons grated Parmesan cheese

Directions
Yield: 4 servings
Serving size: 3/4 cup

1 – Heat oil in large nonstick skillet over medium heat. Add zucchini; cook and stir 2 minutes. Add garlic, pepper, and salt, if desired; cook 4 to 5 minutes or just until zucchini is tender. Top with basil and cheese.

Nutrition Information:
Calories: 50 calories, Carbohydrates: 4 g, Protein: 2 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 2 mg, Sodium: 48 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/sides/quick-zucchini-parmesan/

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/

Wild Idea Buffalo Recipe of the Week – Bison and Pasta Bake

June 3, 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 Bison and Pasta Bake. I can’t wait to try this one! To make this week’s dish you’ll need Wild Idea Ground Buffalo, Olive Oil, Salt, Black Pepper, Oregano, Fennel, Basil, Garlic Powder, Pizza Sauce, Ziti Pasta, Mozzarella Cheese, Grated Parmesan Cheese, and Parsley. Looking forward to this one! You can find this recipe and purchase the Wild Idea Ground Buffalo along with all the other Wild Idea Products at the Wide Idea Buffalo website. So Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

Bison and Pasta Bake
A great make ahead dish that can be frozen and popped in the oven at any time. I made four small casseroles out of this recipe, which fed four people each. Approved by my grand kids, who are two and five years old! Honest deliciousness!

Ingredients: (serves 8 to 16, based on appetite)

1 – pound Ground Buffalo Meat
1 – tablespoon olive oil
1 – teaspoon salt
1 – teaspoon black pepper
2 – teaspoons oregano
2 – teaspoons fennel, crushed
2 – teaspoons basil
2 – teaspoons garlic powder
1 – 14 oz. jar pizza sauce
1 – 1 pound bag penne or ziti pasta, cooked al dente
8 – ounces mozzarella or cheddar cheese, chopped or grated
½ – cup parmesan, grated
Italian Parsley, fresh basil or green onions for garnish

Preparation:

1 – In a pan over medium high heat add oil and heat, then crumble in ground buffalo and add the dry seasonings. Push the meat around the pan breaking it up and incorporating the spices. Continue to cook until the meat is browned.
2 – Add the jar of pizza sauce and stir to incorporate. Remove from the heat.
3 – Place the cooked pasta in a large bowl and add the meat sauce and the mozzarella cheese. Toss to incorporate.
4 – Transfer the pasta mix to a lightly buttered casserole pan or divide between smaller pans.
5 – Cover the pan with foil and bake in a 375° preheated oven for 30 minutes. *If baking a frozen pan, extend cooking time to 45 minutes.
6 – Remove the foil from the pan and top with the grated parmesan cheese. Bake uncovered until the cheese is melted and the top is slightly browned.
Serve immediately and accompany with a vegetable salad.
https://wildideabuffalo.com/blogs/recipes/bison-pasta-bake

Diabetic Dish of the Week – Pesto Pasta with Scallops

May 19, 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 Pesto Pasta with Scallops. This one is made using Whole Wheat Rotini, Olive Oil, Asparagus, Cherry Tomatoes, Black Pepper, Large Sea Scallops, Lemon Juice, Garlic, Salt, Pesto, Fat Free Sour Cream, Red Pepper Flakes, and Basil. 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/

Pesto Pasta with Scallops
One bite of this high-fiber pasta salad will transport you straight to the Mediterranean coast!

Ingredients
8 ounces whole wheat rotini or other curly whole wheat pasta
5 1/2 teaspoons olive oil, divided
12 ounces asparagus (about 20 asparagus), cut into 2-inch-pieces
8 ounces cherry tomatoes, halved (about 2 cups)
1/2 teaspoon black pepper, divided
12 ounces large sea scallops
1 tablespoon lemon juice
1 clove garlic, crushed
1/4 teaspoon salt
6 tablespoons prepared pesto
3 tablespoons fat-free sour cream
Pinch red pepper flakes (optional)
Fresh basil for garnish

Directions
Yield: 6 servings
Serving size: about 1 to 1 1/4 cups

1 – Prepare pasta according to package directions, omitting any salt or fat. Set aside and keep warm.

2 – Meanwhile, heat 1 1/2 teaspoons oil in medium skillet over medium heat. Cook asparagus 5 minutes, stirring occasionally. Toss in tomatoes and turn heat to low. Sprinkle with 1/4 teaspoon black pepper, cover and continue cooking about 5 additional minutes. (Stir occasionally to prevent sticking.) Add asparagus and tomatoes to pasta and keep warm.

3 – Toss scallops with 1 teaspoon oil, lemon juice, garlic, and 1/4 teaspoon black pepper in large bowl. (Do not marinate.)

4 – In same skillet, heat remaining 1 tablespoon oil over medium-high heat. Add scallops and sprinkle with salt. Cook about 3 minutes per side until scallops are opaque.

5 – Combine pesto and sour cream in small bowl; add to vegetable and pasta mixture, mix well. Add red pepper flakes, if desired. Arrange scallops on top and garnish with fresh basil.

Nutrition Information:
Calories: 314 calories, Carbohydrates: 37 g, Protein: 17 g, Fat: 11 g, Saturated Fat: 1 g, Cholesterol: 19 mg, Sodium: 383 mg, Fiber: 5 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/pesto-pasta-with-scallops/

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/

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