Apple Ginger Brown Rice

September 5, 2021 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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Here’s a recipe for an Apple Ginger Brown Rice. To make this recipe you’ll be needing Extra Virgin Olive Oil, Onion, Brown Rice, Fresh Ginger, Apple NESTLÉ® JUICY JUICE® All Natural 100% Juice, MAGGI Instant Chicken Flavor Bouillon, Golden Raisins, Black Pepper, and Green Onions. 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

Apple Ginger Brown Rice
This apple and ginger-flavored brown rice recipe is a simple and flavorful side dish that will work well with just about any meal. Unlike white rice, brown rice retains the nutritious bran and germ covering of the rice grain.

Recipe Ingredients:
2 tablespoons extra virgin olive oil
1 cup finely diced onion
1 cup uncooked brown rice
1 1/2 to 2 teaspoons peeled, finely chopped fresh ginger
2 cups water
1 cup Apple NESTLÉ® JUICY JUICE® All Natural 100% Juice
1 1/2 teaspoons MAGGI Instant Chicken Flavor Bouillon
1/4 cup golden raisins or currants
Ground black pepper
Sliced green onions (optional)

Cooking Directions:
1 – Heat oil in large saucepan over medium-high heat. Add diced onion; cook, stirring frequently, for 3 minutes or until soft.
2 – Stir in rice and ginger. Add water, Juicy Juice and bouillon. Bring to a boil; reduce heat to low. Cover; cook for 40 minutes or until most of liquid is almost absorbed and rice is almost tender. Remove from heat.
3 – Stir in raisins. Cover; let stand for 5 minutes. Fluff with fork; season with pepper. Garnish with green onions.
Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): Calories: 160 Calories from Fat: 35 Total Fat: 4 g Saturated Fat: 0.5 g Cholesterol: 0 mg Sodium: 190 mg Carbohydrates: 28 g Dietary Fiber: 1 g Sugars: 7 g Protein: 2 g.
https://www.cooksrecipes.com/sidedish/apple_ginger_brown_rice_recipe.html

Diabetic Dish of the Week – Shrimp, Snow Pea, and Quinoa Toss TUESDAY

August 10, 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 Shrimp, Snow Pea, and Quinoa Toss. To make this week’s recipe you’ll be needing Quinoa, Shrimp, Snow Peas, Dill Weed, Chives, Orange Juice, Lemon Juice, White Wine Vinegar, Olive Oil, Salt, and Black Pepper. 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/

Shrimp, Snow Pea, and Quinoa Toss
This delightful seafood dish is packed with protein — and flavor!

Ingredients
1/2 cup uncooked quinoa
8 ounces large shrimp, peeled and cooked
8 ounces (about 2 1/2 cups) snow peas, steamed and cut in half, if large
1 teaspoon minced fresh dill weed, plus additional for garnish
2 tablespoons minced fresh chives
3 tablespoons orange juice
1 teaspoon lemon juice
1 tablespoon white wine vinegar
2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions
Yield: 4 servings
Serving size: 1 1/4 cups per serving

1 – Place quinoa in fine-mesh strainer; rinse well under cold running water. Bring 1 cup water to a boil in small saucepan; stir in quinoa. Reduce heat to low; cover and simmer 15 minutes or until quinoa is tender and water is absorbed. Fluff with fork and set aside to cool.

2 – Fluff quinoa again and place in serving bowl. Add shrimp, snow peas, dill weed, and chives. Toss gently, but well.

3 – Combine orange juice, lemon juice, vinegar, oil, salt, and pepper in a cup. Pour over salad. Toss gently, but well. Garnish with dill.
https://www.diabetesselfmanagement.com/recipes/main-dishes/shrimp-snow-pea-quinoa-toss/

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Diabetic Dish of the Week – Pork With Cucumber Pico De Gallo

August 3, 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 Pork With Cucumber Pico De Gallo. To make this week’s Dish you’ll be needing Cucumber, Tomatillos, Cilantro Leaves, Red Pepper Flakes, Lime Juice, Black Pepper, Boneless Center Cut Pork Cutlets, and Nonstick Cooking Spray. The Dish has 231 calories and 1 net carb 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/

Pork With Cucumber Pico De Gallo
Nothing says Mexican food quite like authentic pico de gallo! This easy-to-make fresh salsa is a perfect complement to pork cutlets in this low-carb homemade meal.

Ingredients
1/2 of a medium unpeeled cucumber, seeded* and finely chopped (4 ounces total)
2 medium tomatillos, papery skin removed, rinsed and chopped
2 tablespoons chopped cilantro leaves
1/8 teaspoon red pepper flakes
1-2 tablespoons lime juice
1/4 teaspoon coarsely ground black pepper
4 boneless center cut pork cutlets, trimmed of fat (about 1 pound)
Nonstick cooking spray

Directions
Yield: 4 servings
Serving size: 3 ounces pork and 1/4 cup cucumber mixture per serving

1. Combine cucumber, tomatillos, cilantro, red pepper flakes, lime juice, and 1/8 teaspoon salt in a mixing bowl. Toss gently to blend. Set aside.

2. Coat pork chops evenly with the black pepper and remaining 1/8 teaspoon salt.

3. Place a 12-inch nonstick skillet over medium high heat until hot. Coat skillet with cooking spray. Add pork and immediately reduce heat to medium. Cook 5 minutes. Turn and cook 4 to 5 minutes longer, or until barely pink in center.

4. Serve with cucumber mixture.

*Note: To seed a cucumber easily, split cucumber in half lengthwise. Run the tip of a teaspoon down the center to remove seeds. This prevents the dish from being too watery and diluting the flavors.

Nutrition Information:
Calories: 231 calories, Carbohydrates: 2 g, Protein: 23 g, Fat: 13 g, Saturated Fat: 5 g, Cholesterol: 75 mg, Sodium: 201 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/pork-with-cucumber-pico-de-gallo/

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Jennie – O Turkey Recipe of the Week – Lime Cilantro Baja Tacos

July 30, 2021 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is Lime Cilantro Baja Tacos. To make this week’s recipe you’ll be needing Avocado Oil, JENNIE-O® Extra Lean Turkey Breast Cutlets, Chili Powder, Salt, Cayenne Pepper, Black Pepper, Corn Tortillas, Shredded Red Cabbage, Avocado, Cilantro, and Lime Wedges. The Tacos are 231 calories and 16 net carbs per serving. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Stay Safe and Make the SWITCH in 2021! https://www.jennieo.com/

Lime Cilantro Baja Tacos
Get ready for a quick and easy dinner featuring cayenne and chili powder seasoned turkey and a honey lime dressing, it’s a flavorful twist on taco night.

Total Time – 30 Minutes
Serving Size – Makes 6 Servings

Ingredients
1 – tablespoon avocado oil
1 – (17.6-ounce) JENNIE-O® Extra Lean Turkey Breast Cutlets
2 – teaspoons chili powder
3/4 – teaspoon salt
1/4 – teaspoon cayenne pepper
freshly ground black pepper, to taste
6 – corn tortillas, warmed
2 – cups shredded red cabbage
1 – avocado, thinly sliced
1/4 – cup chopped cilantro
6 – lime wedges

Honey Lime Sauce
2 – tablespoons honey
juice of 1 lime

Directions
1) In skillet over medium-high heat, heat oil. Add turkey to skillet and season with chili powder, salt, cayenne pepper and black pepper. Cook according to package directions. Always cook to well-done, 165°F as measured by a meat thermometer. Shred turkey.

2) Fill corn tortillas with red cabbage, avocado, shredded turkey, and cilantro. Drizzle with Honey Lime Sauce and serve with lime wedges.

Honey Lime Sauce

3) In small bowl, combine honey and lime juice. Set aside until ready to use.

Nutrition
Calories 231
Protein 21.5g
Carbohydrates 20.2g
Fiber 4g
Sugars 7.7g
Fat 8.1g
Cholesterol 37.5mg
Sodium 385.3mg
Saturated Fat 1.3g
https://www.jennieo.com/recipes/lime-cilantro-baja-tacos/

 

Diabetic Side Dish of the Week – Spring Greens With Blueberries, Walnuts, and Feta Cheese

July 18, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is Spring Greens With Blueberries, Walnuts, and Feta Cheese. To make this week’s Recipe you’ll be needing Canola Oil, White Wine Vinegar, Dijon Mustard, Salt, Black Pepper, Mixed Spring Greens, Blueberries, Reduced-Fat Crumbled Feta Cheese and Chopped Walnuts. The Recipe has 145 calories and 5 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/

Spring Greens With Blueberries, Walnuts, and Feta Cheese
Blueberries are a superfood! Get the antioxidant boost of these juicy fruits in this quick and easy salad. It takes just nine ingredients and a few simple steps to throw together.

Ingredients
1 tablespoon canola oil
1 tablespoon white wine vinegar or sherry vinegar
2 teaspoons Dijon mustard
1/2 teaspoon salt (optional)
1/2 teaspoon black pepper
5 cups mixed spring greens (5 ounces)
1 cup fresh blueberries
1/2 cup reduced-fat crumbled feta cheese
1/4 cup chopped walnuts or pecans, toasted*

Directions
Yield: 4 servings
Serving size: 1 1/4 cups

1. Whisk oil, vinegar, mustard, salt, if desired, and pepper in large bowl.

2. Add greens and blueberries; toss gently to coat. Top with cheese and walnuts. Serve immediately.

*To toast nuts, place in nonstick skillet. Cook and stir over medium-low heat until nuts begin to brown, about 5 minutes. Remove immediately to plate to cool.

Nutrition Information:
Calories: 146 calories, Carbohydrates: 8 g, Protein: 5 g, Fat: 11 g, Saturated Fat: 2 g, Cholesterol: 5 mg, Sodium: 300 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/salads/spring-greens-with-blueberries-walnuts-and-feta-cheese/

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Appetizer of the Week – Teriyaki Chicken Drummies

July 17, 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 Teriyaki Chicken Drummies. To make this week’s recipe you’ll be needing Low-Sodium Teriyaki Sauce, Garlic Cloves, Black Pepper, Chicken Drummettes, and Toasted Sesame Seeds. The Chicken Drummies are 160 calories and 2 net carbs. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Teriyaki Chicken Drummies
Ingredients
1 bottle (10 ounces) low-sodium teriyaki sauce, divided
4 cloves garlic, crushed
1/4 teaspoon black pepper
3 pounds chicken drummettes (about 24 pieces total)
1 tablespoon toasted sesame seeds*

Directions
Yield: 12 drummies

1 – Reserve 1/4 cup teriyaki sauce; set aside. Combine remaining teriyaki sauce, garlic, and pepper in shallow baking dish. Add drummettes; marinate in refrigerator for 30 minutes, turning once.

2 – Preheat oven to 400°F. Spray baking sheet with nonstick cooking spray. Remove drummettes from dish; discard marinade. Place drummettes, skin side up, on prepared baking sheet.

3 – Bake 30 minutes or until golden brown. Immediately remove drummettes to large bowl. Add reserved 1/4 cup teriyaki sauce; toss to coat evenly. Sprinkle with sesame seeds.

*Note. To toast sesame seeds, spread seeds in small skillet. Shake skillet over medium-low heat about 3 minutes or until seeds begin to pop and turn golden.

Nutrition Information:
Calories: 160 calories, Carbohydrates: 2 g, Protein: 12 g, Fat: 10 g, Saturated Fat: 2 g, Cholesterol: 40 mg, Sodium: 300 mg, Fiber: 0 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/teriyaki-chicken-drummies/

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* Weight Self-Management: Everything to maintain a healthy diet
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Diabetic Side Dish of the Week – Broccoli-Stuffed Potatoes

July 4, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is, Broccoli-Stuffed Potatoes. To make this week’s Recipe you’ll be needing Medium Baking Potatoes, Broccoli, Fat Free Milk, Shredded Low-Fat Cheddar Cheese, Black Pepper, and a Garlic Clove. There’s 106 calories and 18 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/

Broccoli-stuffed potatoes
Nothing says comfort food quite like baked potatoes topped with all the fixings. Requiring just six basic ingredients, this homemade version is full of all the broccoli and cheese your heart desires — but with only 106 calories and 1 gram of fat per serving.

Ingredients
Preparation time: 25 minutes
Cooking time: 75 minutes.

4 medium baking potatoes (about 7 1/2 ounces each)
2 cups broccoli (frozen or fresh)
1/3 cup fat-free milk
1/2 cup shredded, low-fat Cheddar cheese
1/4 teaspoon black pepper
1 clove garlic, minced

Directions
Yield: 8 stuffed potato halves
Serving size: 1 stuffed potato half

1 – Scrub baking potatoes, pierce with fork several times, and place on baking sheet. Bake at 350°F for approximately 60 minutes until the potatoes are tender. Meanwhile, place the broccoli in a small pot, add a small amount of water, and cover. Cook the broccoli until it is just tender. Drain broccoli, chop it finely, and add it to a medium mixing bowl. Add milk, cheese, black pepper, and garlic to the mixing bowl. Remove cooked baked potatoes from the oven and slice potatoes in half horizontally. Scoop out the flesh of the potato, leaving approximately 1/2 inch of flesh remaining in the skins, and place the potato flesh in the mixing bowl with the broccoli mixture. With an electric mixer, whip the potato–broccoli mixture for 3 minutes. Fill each potato half with mixture and return to the oven for an additional 15 minutes.

Nutrition Information:
Calories: 106 calories, Carbohydrates: 21 g, Protein: 5 g, Fat: 1 g, Saturated Fat: 0 g, Sodium: 59 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/snack/broccoli-stuffed-potatoes/

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Appetizer of the Week – Heirloom Tomato Salad

June 26, 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 a Heirloom Tomato Salad. To make this week’s Recipe you’ll be needing Red Leaf Lettuce, Heirloom Tomatoes, Cherry Tomatoes, Olive Oil, Balsamic Glaze, Garlic, Basil, Pine Nuts, and Black Pepper. The Salad is 134 calories and 9 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/

Heirloom Tomato Salad
This simple salad is easy to prepare, pleasing to the eye, and packs in all the fresh and juicy flavor of heirloom tomatoes!

Ingredients
4 large leaves red leaf lettuce
2 large ripe heirloom or regular tomatoes, sliced (preferably 1 red and 1 yellow or green)
1 cup grape or cherry tomatoes, yellow or red, or combination
1 tablespoon olive oil
1 tablespoon balsamic glaze*
1 small clove garlic, pressed or mashed
2 tablespoons thinly sliced basil or chopped chives
2 tablespoons pine nuts, toasted
Black pepper (optional)

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

1. Arrange lettuce leaves on 4 serving plates. Arrange tomatoes attractively on lettuce.

2. Whisk together oil, balsamic glaze and garlic in small bowl until emulsified and thick. Drizzle over salad.

3. Top with basil, pine nuts and pepper, if desired.

*Note: Look for balsamic glaze in the condiment section of the supermarket.

Nutrition Information:
Calories: 134 calories, Carbohydrates: 13 g, Protein: 7 g, Fat: 7 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 83 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/salads/heirloom-tomato-salad/

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“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/

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Diabetic Side Dish of the Week – Asparagus with Parmesan

June 6, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | 1 Comment
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This week’s Diabetic Side Dish of the Week is Asparagus with Parmesan. To make this week’s Recipe you’ll be needing Asparagus, Grated Parmesan Cheese, Kosher Salt, and Black Pepper. 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/

Asparagus with Parmesan
Like asparagus? You’ll love this simple preparation for this spring’s fresh harvest! With just four ingredients and only about 10 minutes to put together, it’s suitable for even novice chefs.

Ingredients
3 cups diagonally sliced asparagus (2-inch slices)
2 tablespoons grated Parmesan cheese
1/4 teaspoon kosher salt
1/8 teaspoon black pepper

Directions
Yield: 4 servings
Serving size: 1 1/2 cups

1 – Coat large skillet with nonstick cooking spray; heat over medium-high heat. Add asparagus; cover and cook 8 minutes or until lightly browned and tender. Remove from heat; sprinkle with Parmesan, salt and pepper; mix to combine.
https://www.diabetesselfmanagement.com/recipes/sides/asparagus-with-parmesan/

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