PUMPKIN FLAN
October 20, 2022 at 6:01 AM | Posted in Diabetic Gourmet Magazine | 1 CommentTags: baking, Canola Oil, Cooking, dessert, Diabetic Gourmet, Eggs, Food, Low Fat Milk, Maple Syrup, Pies, PUMPKIN FLAN, Pumpkin Puree, recipes, Spices, Vanilla extract
Here’s a Delicious Fall Dessert, PUMPKIN FLAN. To make this Dessert you’ll be needing Eggs, Pumpkin Puree, Maple Syrup, Canola Oil, Vanilla Extract, Spices, and Low Fat Milk. There’s 190 calories and 22 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/
PUMPKIN FLAN
Nothing signals the holiday season more than pumpkin and this flan allows you to showcase it in a new, delicious way. Recipe for Pumpkin Flan from our Dessert recipe section.
Ingredients
canola oil cooking spray
3 eggs, omega-3-enriched if available
1-1/4 cup pumpkin puree (300 mL)
1/2 cup maple syrup (125 mL)
2 Tbsp canola oil (30 mL)
1-1/2 tsp pure vanilla extract (7 mL)
3/4 tsp ground cinnamon (4 mL)
1/4 tsp ground ginger (1 mL)
1/4 tsp ground cloves (1 mL)
1/4 tsp salt (1 mL)
1-1/2 cups low-fat milk, heated until very hot (375 mL)
Boiling water, about 1 quart (1.13 L)
ground nutmeg (garnish)
Directions
1 – Preheat oven to 350F. Adjust oven rack to center position. Coat eight 6-ounce custard cups or ramekins with canola oil cooking spray and set them in 13 X 9-inch (33 x 22 cm) baking pan.
2 – In large bowl, beat eggs slightly; add pumpkin puree, maple syrup, canola oil, vanilla, spices and salt. Beat with mixer until blended thoroughly. Mix in hot milk until blended. There will be about 4 cups of liquid. Pour 1/2 cup (125 mL) flan mixture into each prepared ramekin.
3 – Carefully pour boiling water into baking pan around ramekins. Water should come up to level of custard inside ramekins.
4 – Bake 40 to 45 minutes or until set around the edges but still a little loose in center. When center of flan is just set, it will jiggle a little when shaken. Remove from oven and immediately remove ramekins from water bath; cool on wire rack until room temperature. Cover with plastic wrap and refrigerate.
5 – Serve cold and garnish with ground nutmeg. This dessert can be made up to 3 days in advance. Keep refrigerated until serving.
NOTES:
Nothing signals the holiday season more than pumpkin and this flan allows you to showcase it in a new, delicious way.
Recipe Yield: Yield: 8 servings. Serving size: 1 flan.
NUTRITIONAL INFORMATION PER SERVING:
Calories: 190
Fat: 7 grams
Saturated Fat: 1.5 grams
Fiber: 2 grams
Sodium: 220 milligrams
Cholesterol: 110 milligrams
Protein: 6 grams
Carbohydrates: 24 grams
https://diabeticgourmet.com/diabetic-recipes/pumpkin-flan
Kitchen Hint of the Day! SATURDAY
October 15, 2022 at 6:00 AM | Posted in Kitchen Hints | Leave a commentTags: baking, Canola Oil, Cooking, Cooking Tips, Food, Grilling, Kitchen Hints, Olive oil, recipes, Roasting
Love that Olive 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 – GINGER SNAPS
September 1, 2022 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a commentTags: All-Purpose Flour, baking, Baking Soda, Canola Oil, Cinnamon, Cooking, dessert, Diabetic Dessert of the Week, Diabetic Gourmet, Egg Substitute, Food, GINGER SNAPS, Granulated Splenda No Calorie Sweetener, Ground Cloves, ground ginger, Molasses, recipes, Sugar, Unsalted Butter
This week’s Diabetic Dessert of the Week is GINGER SNAPS. To make this recipe you’ll be needing Granulated Splenda No Calorie Sweetener, Sugar, Unsalted Butter, Molasses, Canola Oil, Egg Substitute, All Purpose Flour, Baking Soda, Ground Ginger, Ground Cloves, and Cinnamon. There’s 110 calories and 16 carbs per serving (2 cookies). 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/
GINGER SNAPS
Enjoy the aroma of these heavily spiced ginger cookies while they bake. For best results, allow to cool for a few hours in the fridge. Recipe for Ginger Snaps from our Desserts
recipe section.
Ingredients
2/3 cup Splenda No Calorie Sweetener, Granulated
3/4 cup sugar
2/3 cup unsalted butter
1/3 cup molasses*
2 tablespoons canola oil
1/4 cup egg substitute
3 1/4 cups all-purpose flour
2 teaspoons baking soda
8 teaspoons ground ginger
1/2 teaspoon ground cloves
2 teaspoons cinnamon
*Use Robust Molasses for a more robust molasses flavor.
**Cookie Dough can also be rolled out and cut into circles or shapes.
Directions
1 – Mix Splenda Granulated Sweetener, sugar, butter, molasses and oil together in a medium mixing bowl. Mix on medium speed until creamy. Scrape sides of the bowl. Add egg and mix well. Add remaining ingredients and mix until blended.
2 – Divide dough in half. Roll into logs approx. 1 1/2 inches wide and 14 inches long. Cover with plastic wrap and refrigerate for 3 hours or freeze for 1 1/2 hours or until firm.
3 – Preheat oven to 350 degrees F. Lightly oil cookie sheets.
4 – Slice cookies approx. 1/4 inch thick. ** Place on prepared sheets.
5 – Bake 10-12 minutes or until bottoms are lightly browned.
NOTES:
Enjoy the aroma of these heavily spiced ginger cookies while they bake. For best results, allow to cool for a few hours in the fridge.
Recipe Yield: Yield: 36 servings
Serving Size: 2 cookies
NUTRITIONAL INFORMATION PER SERVING:
Calories: 110
Fat: 4.5 grams
Saturated Fat: 2 grams
Sodium: 75 milligrams
Cholesterol: 10 milligrams
Protein: 2 grams
Carbohydrates: 16 grams
Sugars: 7 grams
https://diabeticgourmet.com/diabetic-recipes/ginger-snaps
Appetizer of the Week – TOASTED TOMATO AND GOAT CHEESE TARTLETS
July 30, 2022 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, Diabetic Gourmet Magazine | Leave a commentTags: Appetizer of the Week, Appetizers, baking, Canola Oil, Cooking, Diabetic Gourmet Magazine, Food, Plum Tomatoes, recipes, Reduced Fat Goat Cheese, Reduced Fat Milk, Shallots, Spices, Sugar, TOASTED TOMATO AND GOAT CHEESE TARTLETS
This week’s Appetizer of the Week is TOASTED TOMATO AND GOAT CHEESE TARTLETS. To make this Appetizer some of the ingredients you’ll be needing are Canola Oil, Reduced Fat Goat Cheese, Shallots, Reduced Fat Milk, Plum Tomatoes, Spices, Sugar and more! 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/
TOASTED TOMATO AND GOAT CHEESE TARTLETS
Recipe for Toasted Tomato and Goat Cheese Tartlets from our Appetizers recipe section.
Ingredients
4 tsp. canola oil
3 Tbsp. ice water (approx.)
1/4 cup reduced-fat goat cheese
2 Tbsp. finely minced shallots
1 Tbsp. reduced-fat milk
4 ripe plum tomatoes, halved lengthwise
1 tsp. extra virgin olive oil
Salt and freshly ground black pepper, to taste
1/4 cup whole-wheat flour
3/4 cup unbleached all-purpose flour
3 tsp. sugar, divided
1/8 tsp. of salt
2 Tbsp. unsalted butter, cut into small pieces and chilled
Directions
1 – Preheat oven to 350 degrees. Arrange tomatoes on baking sheet, cut side up, and rub with oil. Season with 1/2 teaspoon salt and pepper. Roast for 45 minutes, until tomatoes are barely soft and hold their shape. Set aside, and decrease oven to 325 degrees.
2 – In food processor, combine whole-wheat flour, all-purpose flour, 2 tsp. sugar and salt. Pulse a few seconds to combine. Add butter and oil. Pulse until mixture resembles lumpy crumbs. With food processor running, add ice water, 1 teaspoon at a time, until dough just starts to come together. Turn dough out onto wax paper and gently press together, making 5-inch disk. Wrap dough in wax paper and refrigerate 30 minutes, up to 24 hours.
3 – If dough is chilled longer than 30 minutes, let sit at room temperature 10 minutes. Place dough between 2 sheets of wax paper and roll out into an 11-inch disk. Remove top sheet of waxed paper. Using a glass as a guide, cut out four 4-inch rounds of dough and transfer to baking sheet. Prick dough all over with fork and refrigerate 10 minutes. Bake tartlet rounds 10 minutes. Remove baking pan and increase oven temperature to 375 degrees.
4 – For filling, in a small bowl, mash together goat cheese, shallots, milk and season with 1/4 teaspoon salt. Spread one-fourth of cheese on each tartlet round. Top with 2 roasted tomato halves, cut side up. Sprinkle remaining 1 tsp. sugar over tomatoes
5 – Bake 10 minutes, or until pastry edges are lightly golden. Cheese will look cracked. Let tartlets stand 10 minutes. Serve warm.
Recipe Yield: Makes 4 servings.
NUTRITIONAL INFORMATION PER SERVING:
Calories: 250
Fat: 12 grams
Saturated Fat: 4 grams
Fiber: 2 grams
Sodium: 115 milligrams
Protein: 5 grams
Carbohydrates: 27 grams
https://diabeticgourmet.com/diabetic-recipes/toasted-tomato-and-goat-cheese-tartlets
Diabetic Side Dish of the Week – SESAME-SOY EDAMAME and PASTA SALAD
July 17, 2022 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine, Diabetic Side Dish of the Week | Leave a commentTags: Canola Oil, Cilantro, Cooking, Diabetic Gourmet Magazine, Dreamfields Rotini, Food, Frozen Shelled Edamame, Green Onions, Light Soy Sauce, Pickled Ginger, Radishes, recipes, Rice Wine Vinegar, Sesame Oil, SESAME-SOY EDAMAME and PASTA SALAD
This week’s Diabetic Side Dish of the Week is a SESAME-SOY EDAMAME and PASTA SALAD. Included is the recipe for the Salad and Dressing. To make this week’s Dish you’ll be needing Dreamfields Rotini, Frozen Shelled Edamame, Radishes, Cilantro, and Green Onions. For the Dressing you’ll be needing Canola Oil, Pickled Ginger, Rice Wine Vinegar, Light Soy Sauce, Sesame Oil and more! 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/
SESAME-SOY EDAMAME and PASTA SALAD
Recipe for Sesame-Soy Edamame and Pasta Salad from our Side Dishes recipe section.
Ingredients
1 box Dreamfields Rotini
3 cups frozen shelled edamame
1 cup radishes, diced
1/2 cup packed fresh cilantro, stems removed, chopped
3 green onions, thinly sliced
Dressing:
3 tablespoons vegetable or canola oil
2 tablespoons pickled ginger, chopped
2 tablespoons rice wine vinegar
2 tablespoons light soy sauce
2 teaspoons sesame oil
1/2 teaspoon black pepper
1/2 teaspoon hot sauce
3 cloves garlic, minced
Directions
1 – Prepare Dreamfields pasta according to package directions. With 3 minutes left to cook pasta, add edamame. Drain; rinse with cold water and drain again.
2 – Meanwhile, in small bowl, whisk together dressing ingredients; set aside.
3 – In large bowl, toss pasta and edamame with radishes, cilantro and green onions. Add dressing; toss to coat.
4 – Serve at room temperature or cover and refrigerate to chill.
Recipe Yield: Makes 10 side dish servings.
NUTRITIONAL INFORMATION PER SERVING:
Calories: 240
Calories from fat: 36
Fat: 7 grams
Saturated Fat: 1 grams
Fiber: 6 grams
Sodium: 183 milligrams
Protein: 11 grams
Carbohydrates: 0 grams
https://diabeticgourmet.com/diabetic-recipes/sesame-soy-edamame-pasta-salad
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 commentTags: Appetizer of the Week, baking, Canola Oil, Cilantro, Cooking, Diabetes, Diabetic Gourmet Magazine, Food, Jalapeno Pepper, Mole, Onion, Pinto Beans, recipes, salsa, Salt, Shredded Reduced Fat Jack Cheese, Spices, Tomato, Tomato paste, Unsweetened Cocoa Powder, WARM MOLE BEAN DIP
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 commentTags: baking, Canola Oil, Cooking, Cooking Tips, Food, Grilling, Kitchen Hints, Olive oil, recipes, Roasting
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 commentTags: Appetizer of the Week, Canola Oil, Cooking, Curry Powder, Diabetes, Diabetic Gourmet Magazine, Fat Free Plain Greek Yogurt, Food, Fresh Mint, Garlic Cloves, Lime juice, recipes, Red onion, Reduced Fat Coconut Milk, Salt, Skinless and Boneless Chicken Breast, TANDOORI CHICKEN SKEWERS WITH MINT RAITA
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 CommentTags: Canola Oil, Cooking, Crumbled Reduced-Fat Feta Cheese, Diabetes Self Management, Dried Rosemary, Egg Substitute, Food, Green Bell Peppers, Italian Parsley, Meatless Monday, Mediterranean Scramble Pitas, Multigrain Pita Bread Rounds, recipes, Stuffed Green Olives, Tomatoes, Vegetarian, Zucchini
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/
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/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 commentTags: Canola Oil, Chicken Broth, Cooking, Diabetes, Diabetes Self Management, Dry Sherry, Food, fresh Mushrooms, Garlic, Mushroom Gravy, Parsley, recipes, Side Dishes, Turkey Gravy
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/
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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