Appetizer of the Week – WARM MOLE BEAN DIP

June 11, 2022 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 a recipe for Warm Mole Bean Dip. The recipe is made using Tomato Paste, Tomato, Salsa, Cilantro, Salt, Shredded Reduced Fat Jack Cheese, Pinto Beans, Canola Oil, Onion, Jalapeno Pepper, Spices, and Unsweetened Cocoa Powder. The Mole Dip is 100 calories and 8 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 2022! https://diabeticgourmet.com/

WARM MOLE BEAN DIP
Recipe for Warm Mole Bean Dip

Ingredients

1 Tbsp. tomato paste
1 small tomato, seeded and chopped
1/2 cup mild, medium or hot chunky salsa
2 Tbsp. chopped cilantro
1/2 tsp. salt, or to taste
3/4 cup (3 ounces), shredded, reduced-fat Jack cheese
One (15-ounce) can pinto beans, rinsed and drained
2 tsp. canola oil
1/2 cup finely chopped onion
1 small jalapeno pepper, seeded and finely chopped
1 tsp. chili powder
1 tsp. unsweetened cocoa powder
1 tsp. ground cumin
1 tsp. dried oregano

Directions

1 – Preheat the oven to 400 degrees. Coat a 9-inch pie plate with cooking spray and set aside.
2 – In a food processor, whirl beans until pureed but still slightly lumpy. Scoop beans into a mixing bowl and set aside.
3 – In medium skillet, heat oil over medium heat. Sautee onion and jalapeno until onion is soft, 5 minutes. Add chili powder, cocoa, cumin, and oregano, and cook, stirring, until fragrant, 1 minute. Mix in tomato paste and cook for 30 seconds. Add contents of the pan to the pureed beans.
4 – Add tomato, salsa, cilantro and salt, to beans and mix to combine all ingredients. Spread bean mixture in an even layer in the prepared pan. Sprinkle cheese over the top.
5 – Bake until cheese is melted and bubbly and beans are heated through, 12 to 15 minutes. Serve immediately, accompanied by a bowl of baked tortilla chips.

Recipe Yield: Yield: Makes 8 servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 100
Fat: 3.5 grams
Saturated Fat: 1.5 grams
Fiber: 3 grams
Sodium: 370 milligrams
Protein: 5 grams
Carbohydrates: 11 grams
https://diabeticgourmet.com/diabetic-recipes/warm-mole-bean-dip

Kitchen Hint of the Day!

May 16, 2022 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Cooking healthy…..

Use olive or canola oil. Research has shown that the use of olive oil is linked to a lower risk for obesity and cardiovascular problems. If olive oil seems too expensive or you don’t like the taste, canola oil can be a good second choice. Canola oil does contain some healthy omega 3 oils and has been shown to reduce cholesterol levels. It is a low-flavor, healthier alternative to corn, soy or vegetable oil and animal fats like butter.

Appetizer of the Week – TANDOORI CHICKEN SKEWERS WITH MINT RAITA

May 14, 2022 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 a recipe for TANDOORI CHICKEN SKEWERS WITH MINT RAITA. To make this week’s recipe you’ll be needing Fat Free Plain Greek Yogurt, Reduced Fat Coconut Milk, Curry Powder, Garlic Cloves, Salt, Canola Oil, Skinless and Boneless Chicken Breast, Red Onion, Fresh Mint, and Lime Juice. The Dish is 121 calories and 7 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 2022! https://diabeticgourmet.com/

TANDOORI CHICKEN SKEWERS WITH MINT RAITA
Recipe for Tandoori Chicken Skewers with Mint Raita from our Main Dishes recipe section.

Ingredients

1 cup fat-free plain Greek yogurt, divided
1/3 cup reduced fat coconut milk, divided
2 tsp. curry powder, mild or hot
1-2 finely chopped garlic cloves
3/4 tsp. sea salt, divided
1 Tbsp. canola oil
1 lb. skinless and boneless chicken breast
2 Tbsp. finely chopped red onion
2 Tbsp. chopped fresh mint
1 tsp. fresh lime juice
12 (8-inch) bamboo skewers

Directions

1 – In wide, shallow bowl or deep plate, combine 2 tablespoons of yogurt with 2 tablespoons of coconut milk, curry powder, garlic and 1/2 teaspoon salt. Mix in oil.
2 – Cut chicken lengthwise into 12 strips. Insert skewer into bottom of one chicken strip and work it up lengthwise to top. Repeat with remaining chicken. Place skewers in curry marinade and using your fingers, make sure it coats them. Cover with plastic wrap and refrigerate for 1 to 8 hours.
3 – Arrange marinated chicken on paper toweling and blot dry, removing all excess marinade. Heat large skillet over medium-high heat, then coat with cooking spray. Or heat stovetop griddle. Arrange skewers in one layer in pan and cook for 2 minutes, browning chicken. Using tongs, turn skewers and brown on another side, 2 minutes. Turn chicken and cook until it is opaque and hot around skewer at thickest part of chicken. Transfer skewers to serving plate.
4 – While chicken cooks, prepare the Raita. In bowl, combine remaining yogurt and coconut milk with onions, mint, lime juice and remaining salt. When possible, make Raita 30 minutes before serving chicken to allow its flavors to develop and meld. Serve it the day it is made.

Recipe Yield: Makes 4 servings for main course or a snack for 6 or 12 people

NUTRITIONAL INFORMATION PER SERVING:
Calories: 121
Fat: 7 grams
Saturated Fat: 3 grams
Sodium: 297 milligrams
Protein: 8 grams
Carbohydrates: 7 grams
https://diabeticgourmet.com/diabetic-recipes/tandoori-chicken-skewers-with-mint-raita

“Meatless Monday” Recipe of the Week – Mediterranean Scramble Pitas

April 11, 2022 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Vegetarian | 1 Comment
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This week’s “Meatless Monday” Recipe of the Week is a Mediterranean Scramble Pita. Made using Canola Oil, Zucchini, Green Bell Peppers, Tomatoes, Dried Rosemary, Stuffed Green Olives, Italian Parsley, Egg Substitute, Multigrain Pita Bread Rounds, and Crumbled Reduced-Fat Feta Cheese. he 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 2022! https://www.diabetesselfmanagement.com/

Mediterranean Scramble Pitas
Packed with fiber, these delicious Greek pitas are the perfect way to try the Mediterranean diet!

Ingredients
2 teaspoons canola oil, divided
1 cup sliced zucchini and/or yellow squash
1 cup diced green bell peppers
1 cup grape tomatoes, quartered
1/4 teaspoon dried rosemary
12 small stuffed green olives, quartered
1/4 cup finely chopped fresh Italian parsley
1 cup cholesterol-free egg substitute
2 multigrain pita bread rounds, halved and warmed
1 ounce reduced-fat feta cheese, crumbled

Directions
Yield: 4 servings
Serving size: 1 filled pita half

1 – Heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Add zucchini and bell peppers; cook 4 minutes or until crisp-tender. Add tomatoes and rosemary; cook 2 minutes, stirring frequently. Stir in olives and parsley. Place in medium bowl. Cover to keep warm.

2 – Wipe out skillet with paper towel. Add remaining 1 teaspoon oil and heat over medium heat. Cook egg substitute until set, lifting edges to allow uncooked portion to flow underneath.

3 – Fill each warmed pita half with equal amounts of eggs and half of feta. Top with vegetable mixture and remaining feta.

Nutrition Information:
Calories: 199 calories, Carbohydrates: 7 g, Protein: 12 g, Fat: 7 g, Saturated Fat: 1 g, Cholesterol: 2 mg, Sodium: 554 mg, Fiber: 6 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/mediterranean-scramble-pitas/

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https://www.diabetesselfmanagement.com/recipes/main-dishes/mediterranean-scramble-pitas/

Mushroom Gravy

April 3, 2022 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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Here’s a recipe for one of my favorite Gravies, Mushroom Gravy. To make this Gravy you’ll be needing Canola Oil, fresh Mushrooms, Garlic, Turkey Gravy, Parsley, Dry Sherry, and Chicken Broth. There’s 18 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 2022! https://www.diabetesselfmanagement.com/

Mushroom Gravy
There’s no need to buy prepackaged versions — this quick and easy homemade gravy requires just a few ingredients and some simple steps. A perfect complement to your

mashed potatoes or main course!

Ingredients
2 teaspoons canola oil
4 ounces sliced fresh mushrooms*
2 cloves garlic, minced
1 can (10 1/2 ounces) turkey gravy**
2 tablespoons chopped fresh parsley
1 tablespoon dry sherry (optional)
1/4 cup water or chicken broth

Directions
Yield: 10 servings
Serving size: 2 tablespoons

1 – Heat oil in large nonstick skillet over medium-high heat. Add mushrooms. Cook 6 minutes, or until lightly browned, stirring frequently. Add garlic; cook 15 seconds. Add gravy; cook until heated through, stirring frequently. Stir in parsley and sherry, if desired. Thin with water, if necessary.

*Tip: Fresh mushrooms are best to use in this recipe because canned mushrooms would add sodium in addition to the sodium already found in prepared gravy.

**Note: Using prepared gravy is an easy way to help control fat, sodium, and carb intake, especially during the food-heavy holiday season. With canned gravy, you know exactly what the nutrients are per serving size, something you can only guess with homemade gravy. An appropriate diabetic or heart-healthy serving of gravy is 2 tablespoons.

Nutrition Information:
Calories: 18 calories, Carbohydrates: 2 g, Protein: 1 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 1 mg, Sodium: 172 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/sides/mushroom-gravy/

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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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Diabetic Dish of the Week – Grillades of Pork

March 1, 2022 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 Grillades of Pork. To make this week’s Dish you’ll be needing Flour, Creole Seasoning, Pork Cutlets, Cooking Spray, Canola Oil, Green Bell Peppers, Garlic, Onion, Celery, Water, and Brown Rice. There’s 324 Calories and 35 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 2022! https://www.diabetesselfmanagement.com/

Grillades of Pork
Looking for a filling meal to celebrate Mardi Gras? This spicy pork dish is sure to hit the spot. Flavored with Creole seasoning and complemented by brown rice, it’s high in protein and perfect for capping off a busy day of fun!

Ingredients
Preparation time: 15 minutes
Cooking time: Approximately 45–50 minutes.

1/4 cup all-purpose flour
1/2 teaspoon Creole seasoning blend (available in the spice aisle)
1 pound pork cutlets, trimmed of fat
Cooking spray
1 tablespoon plus 1 teaspoon canola oil
1 large green bell pepper, sliced into thin strips
2 teaspoons (or 2 cloves) minced garlic
1 small onion, thinly sliced into rings
3/4 cup finely chopped celery
3/4 cup water
3 1/3 cups hot cooked brown rice

Directions
Yield: 5 servings
Serving size: 1/5 recipe

1 – In a large zip-top bag, combine flour and Creole seasoning blend. Shake to mix well. Add pork cutlets one at a time to the bag and shake to coat well.

2 – Coat a large, nonstick skillet with cooking spray. Add 1 tablespoon oil and heat over medium-high heat. Add pork cutlets and brown 2–3 minutes on each side (may need to do in batches depending on the size of the skillet). Remove cutlets to a plate. Add remaining 1 teaspoon oil to the skillet and heat. Decrease heat to medium and add pepper, garlic, onion, and celery; cook until onions are translucent, about 5 minutes. Stir in water and return cutlets to the skillet. Bring to a boil; reduce heat to medium-low, and cover. Simmer about 25–30 minutes, or until cutlets are tender. Stir occasionally. Serve each cutlet with 2/3 cup hot brown rice.

Nutrition Information:
Calories: 324 calories, Carbohydrates: 39 g, Protein: 24 g, Fat: 8 g, Saturated Fat: 2 g, Cholesterol: 59 mg, Sodium: 128 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/grillades-of-pork/

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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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Kitchen Hint of the Day!

January 9, 2022 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Olive Oil or Canola Oil…..

Use olive or canola oil. Research has shown that the use of olive oil is linked to a lower risk for obesity and cardiovascular problems. If olive oil seems too expensive or you don’t like the taste, canola oil can be a good second choice. Canola oil does contain some healthy omega 3 oils and has been shown to reduce cholesterol levels. It is a low-flavor, healthier alternative to corn, soy or vegetable oil and animal fats like butter.

Diabetic Dessert of the Week – Pecan-Cranberry Upside-Down Cake

January 6, 2022 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is a Pecan-Cranberry Upside-Down Cake. To make this week’s recipe you’ll be needing Light Margarine, Cranberries, Brown Sugar Blend Splenda, Pecans, Splenda No Calorie Sweetener, Flour, Baking Powder, Salt, Cinnamon, Baking Powder, Egg Substitute, Milk, Almond Extract, Canola Oil, and Fat-Free Nondairy Whipped Topping. This isn’t your average Upside Down Cake! 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 2022! https://www.diabetesselfmanagement.com/

Pecan-Cranberry Upside-Down Cake
Featuring the flavors of peak-season pecans and cranberries, this moist and delicious flipped cake is the perfect complement for your holiday table! And with only 17 grams of carb per serving, it’s easier to leave room in your meal plan for a decadent slice.

Ingredients
Preparation time: 5 minutes
Cooking time: 30 minutes.

2 tablespoons light margarine
1/2 cup fresh or frozen cranberries
1/2 cup Brown Sugar Blend Splenda, No Calorie Sweetener, granular
1/4 cup chopped pecans
1 cup Splenda, No Calorie Sweetener, granular
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup liquid egg substitute
1 cup skim milk
1/2 teaspoon almond extract
1/4 cup Enova or canola oil
Fat-free nondairy whipped topping (optional)

Directions
Yield: 10 servings
Serving size: 1/10th of cake

* Heat oven to 350°F. Melt light margarine in microwave or over low heat in small skillet on stove. Pour melted margarine into a 9-inch nonstick round cake pan, and use a pastry brush to evenly spread the margarine across the bottom of the pan. In a small bowl, combine cranberries, Brown Sugar Blend Splenda, and pecans. Pour mixture over melted margarine in an even layer. In another small bowl, combine Splenda (white), flour, baking powder, salt, and cinnamon and stir well with a spoon. Add liquid egg substitute, milk, almond extract, and oil, and stir until batter is smooth. Pour batter over fruit and nut mixture evenly. Bake for 30 minutes, or until lightly brown on top. Remove from oven and allow to cool 5 minutes, then carefully invert using protective gloves onto a serving plate and remove pan. Allow cake to cool. Cut into 10 slices and top each with 1 tablespoon fat-free nondairy whipped topping if desired.

Nutrition Information:
Calories: 165 calories, Carbohydrates: 17 g, Protein: 4 g, Fat: 9 g, Saturated Fat: 1 g, Cholesterol: 1 mg, Sodium: 289 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/pecan-cranberry-upside-down-cake/

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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 Side Dish of the Week – Mini Cornbread Muffins

January 2, 2022 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 Mini Cornbread Muffins. To make these Muffins you’ll be needing Ground Cornmeal, Flour, Baking Powder, Baking Soda, Salt, Sugar, Cholesterol Free Egg Substitute, Canola Oil, and Low Fat Buttermilk. 160 calories and 20 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 2022! https://www.diabetesselfmanagement.com/

Mini Cornbread Muffins
You can’t have a real Southern meal without fresh cornbread to accompany your main course. These miniature muffins are the perfect complement to a hearty home-cooked meal — serve them up straight out of the oven and your guests won’t know what hit ’em!

Ingredients
1 cup stone ground cornmeal*
3/4 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar
3 tablespoons cholesterol-free egg substitute
3 tablespoons canola oil
1 cup low-fat buttermilk

Directions
Yield: 9 servings
Serving size: 2 muffins

1 – Heat oven to 375°F. Spray 2 mini-muffin tins with nonstick cooking spray.

2 – Mix together cornmeal, flour, baking powder, baking soda, salt, and sugar in large mixing bowl.

3 – Mix egg substitute, oil, and milk in medium bowl. Add to flour mixture; stir until just blended.

4 – Spoon batter into mini-muffin tins. Bake 13 to 15 minutes or until lightly browned, and wooden pick inserted in center comes out clean.

*Note: Stone ground cornmeal makes muffins with a rustic, authentic taste, and is found in grocery stores and health food stores.

Note: Freeze extra muffins in well-sealed freezer bag.

Yield: 9 servings.

Serving size: 2 muffins.

Nutrition Facts Per Serving:
Calories: 160 calories, Carbohydrates: 23 g, Protein: 4 g, Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 420 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/snack/mini-corn-bread-muffins/

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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 Side Dish of the Week – BROCCOLI RABE SAUTE

December 12, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is BROCCOLI RABE SAUTE. To make this week’s recipe you’ll be needing Canola Oil, Broccoli Rabe, Garlic Cloves, Salt, Roasted Red Peppers, and Slivered Almonds. There’s 110 calories and 11 carbs per serving. 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/

BROCCOLI RABE SAUTE
Combining red and green vegetables is both festive and healthful. Sometimes rapini can taste a little bitter. If your rapini is on the bitter side, drizzle a tablespoon or so of balsamic vinegar on top of it. Recipe for Broccoli Rabe Saute from our Side Dish recipe section.

Ingredients

2 Tbsp canola oil (30 mL)
3 bunches rapini (broccoli rabe), about 3 1/4 lb (1.5 kg), rinsed, trimmed and cut into 3-inch (7.6 cm) pieces
3 large garlic cloves, minced or crushed
1/2 tsp salt (2 mL)
1-1/2 (375 mL) cups diced roasted red bell pepper, from one 12-oz jar (341mL)
3 Tbsp slivered almonds, toasted (45 mL)

Directions

1 – Heat very large Dutch oven over medium-high heat. Add canola oil to pan; add rapini, garlic and salt. Toss well, reduce heat to medium-low and cover. Cook for 10 minutes or until rapini are tender, turning a few times while cooking.
2 – Add roasted pepper and toasted almonds, toss and serve.
NOTES:
Combining red and green vegetables is both festive and healthful. Sometimes rapini can taste a little bitter. If your rapini is on the bitter side, drizzle a tablespoon or so of balsamic vinegar on top of it.

Recipe Yield: Yield: 8 servings. Serving size: 1 cup (250 mL).

NUTRITIONAL INFORMATION PER SERVING:
Calories: 110
Fat: 5 grams
Fiber: under 1 grams
Sodium: 55 milligrams
Protein: 7 grams
Carbohydrates: 11 grams
https://diabeticgourmet.com/diabetic-recipes/broccoli-rabe-saute

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