Diabetic Side Dish of the Week – Barley Risotto

July 5, 2020 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 a Barley Risotto. To make this week’s dish you’ll be needing Canola Oil, Shallot, Pearled Barley, Vegetable Broth, Dry White Wine, Asparagus, Red Bell Pepper, Grated Parmesan Cheese, Salt and Pepper. There you have it! 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/

Barley Risotto
Swapping out the rice makes this recipe less expensive — and more flavorful!

Ingredients
Preparation time: 20 minutes
Cooking time: 25 minutes.

1 1/2 tablespoons canola oil
1 large shallot, chopped
3/4 cup pearled barley
1 3/4 cup vegetable stock or no salt added chicken broth
1/4 cup dry white wine
1 bunch asparagus, trimmed of tough ends and cut into 1-inch pieces
1 red bell pepper
1/4 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper to taste

Directions
Yield: 4 servings
Serving size: 1 cup

1 – Heat canola oil in a pressure cooker. Add shallot and barley and cook, stirring constantly, about 3 minutes. Add stock and wine, secure lid on cooker and bring to high pressure. Cook for 15–20 minutes at high pressure. While barley is cooking, steam asparagus until tender-crisp. Cut bell pepper into thin, short strips. When barley cooking time is up, remove pressure cooker from stove and quick-release pressure. If risotto is a little soupy, cook uncovered for a few more minutes until liquid is reduced. Fold in asparagus, bell pepper, and Parmesan cheese. Add salt and pepper to taste.

Nutrition Information:
Calories: 240 calories, Carbohydrates: 35 g, Protein: 10 g, Fat: 8 g, Saturated Fat: 1 g, Cholesterol: 6 mg, Sodium: 417 mg, Fiber: 7 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/barley-risotto/

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Avocado Summer Soup

June 30, 2020 at 6:01 AM | Posted in diabetes friendly, Diabetes Self Management, Soups | Leave a comment
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I’m passing along another Diabetic Friendly Recipe, Avocado Summer Soup. Beat the heat with Chilled Soup! It’s made using Onion, Clove, Canola Oil, Haas Avocados, Lime Juice, Sherry, Low Sodium Chicken Stock, Hot Pepper Sauce, Cilantro, Low Fat Milk, and Kosher Salt. 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/

Avocado Summer Soup
Get a hearty dose of healthful monounsaturated fats in this fragrant and beautifully colored low-carb avocado soup. Chilled and refreshing, it’s perfect for eating al fresco on a hot summer night!

Ingredients
1 small onion, finely chopped
1 garlic clove, minced
1 tablespoon canola oil
2 large ripe Haas avocados
1/4 cup lime juice
2 tablespoon sherry
1 (14-ounce) can low-sodium chicken stock (or 1 1/2 cups homemade chicken broth)
1/2 teaspoon hot pepper sauce
2 tablespoon chopped fresh cilantro
2 cups low-fat milk
Dash kosher salt

Directions
Yield: 8 servings
Serving size: 1/8 of recipe

1 – Sauté the onion and garlic in the oil until soft and fragrant. Set aside.

2 – Peel and chop the avocado. Purée in a blender or food processor with the onion and garlic mixture, the lime juice, and the sherry.

3 – Add chicken broth and hot sauce. Process until blended. Pour into a large serving bowl and add the chopped cilantro and milk. (Use more or less to achieve desired consistency.)

4 – Add salt to taste and chill for 2 to 3 hours before serving.

5 – Garnish with more chopped cilantro.

Nutrition Information:
Calories: 125 calories, Carbohydrates: 9 g, Protein: 4 g, Fat: 9 g, Saturated Fat: 1.5 g, Cholesterol: 5 mg, Sodium: 50 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/snack/avocado-summer-soup/

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Diabetic Dessert of the Week – Berry Cupcake Shorties

May 21, 2020 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | 2 Comments
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This week’s Diabetic Dessert of the Week is – Berry Cupcake Shorties. To make this week’s recipe you’ll be needing All-Purpose Flour, Sucralose-Sugar Blend, Baking Powder, Baking Soda, Salt, Fat Free Skim Milk, Eggs, Canola Oil, Vanilla, Unsweetened Cocoa Powder, Strawberries, Sucralose-Based Sugar Substitute, and Fat-Free Whipped Topping. And Dessert is served! 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/

Berry Cupcake Shorties
These low-carb cupcakes are the perfect indulgent end to any seasonal meal. Take advantage of the beautiful bountiful berries available this time of year to whip up a batch of these sweet treats.

Ingredients
1 1/2 cups all-purpose flour
1/2 cup sucralose-sugar blend
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup fat-free (skim) milk
2 eggs
1/3 cup canola oil
1 teaspoon vanilla
2 tablespoons unsweetened cocoa powder
4 cups fresh strawberries, sliced
1 to 2 tablespoons sucralose-based sugar substitute
Fat-free whipped topping

Directions
Yield: 12 servings

1 – Preheat oven to 350°F. Line 12 standard (2 1/2-inch) muffin cups with paper baking cups.

2 – Combine flour, sugar substitute, baking powder, baking soda, and salt in large bowl. Add milk, eggs, oil, and vanilla; mix until well blended. Transfer half of batter (1 1/4 to 1 1/2 cups) to 2-cup glass measure or medium bowl; stir in cocoa until blended. Divide vanilla batter evenly among prepared muffin cups. Spoon chocolate batter evenly over vanilla batter. (Cups should be about 3/4 full.) Swirl with knife to marbleize.

3 – Bake 28 to 30 minutes or until lightly browned and toothpick inserted into centers comes out clean. Cool completely in pan on wire rack.

4 – Mash about one third of berries in medium bowl. Stir in remaining berries and sugar substitute. Cut cupcakes in half. Spoon berry mixture over cupcake bottoms; top with whipped topping and cupcake tops.

Nutrition Information:
Calories: 140 calories, Carbohydrates: 15 g, Protein: 4 g, Fat: 7 g, Saturated Fat: 1 g, Cholesterol: 35 mg, Sodium: 170 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/berry-cupcake-shorties/

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

May 14, 2020 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | 2 Comments
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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 2020! https://www.diabetesselfmanagement.com/

Pecan-Cranberry Upside-Down Cake
This moist and delicious upside-down cake is the perfect complement for your holiday table!

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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It’s Chili, Chowder, or Stew Saturday – Quick White Bean Soup

May 9, 2020 at 6:02 AM | Posted in It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday Recipe is a Quick White Bean Soup. To make this recipe you’ll be needing Dried White Beans, Canola Oil, Onion, Celery, Ground Black Pepper, Vegetable Stock, Sage, Tomato, Spinach, Salt, Grated Parmesan Cheese, and Basil Pesto. Sounds like a Hearty Soup! 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 White Bean Soup
This easy homemade soup comes together in less than an hour and is perfect for shaking off the winter doldroms.

Ingredients
Preparation time: 15 minutes
Soaking time: Overnight
Cooking time: 25–30 minutes.

1 cup dried white beans (such as navy, great northern, or cannellini), soaked overnight
1 tablespoon canola oil
1 large onion, chopped
3 stalks celery, chopped
Freshly ground pepper
4 cups vegetable stock or water
1/2 teaspoon dried sage
1 can (14 ounces) diced tomatoes
1–2 cups chopped fresh spinach
Salt to taste
Freshly grated Parmesan cheese (optional)
Basil pesto (optional)

Directions
Yield: 6 cups
Serving size: 1 cup

* Drain beans. Heat canola oil in pressure cooker and add drained beans, onion, celery, and a few grinds of fresh pepper. Sauté vegetables and beans for about 5 minutes, until fragrant. Add stock or water and sage. Secure lid and bring to high pressure. Cook for 20 minutes. Turn off heat and allow for natural pressure release. Open lid and add tomatoes and spinach. Simmer until spinach is cooked. Add salt and more fresh ground pepper to taste. Garnish with freshly grated Parmesan cheese or a dollop of basil pesto.

Nutrition Information:
Calories: 162 calories, Carbohydrates: 28 g, Protein: 9 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 230 mg, Fiber: 9 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/quick-white-bean-soup/

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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
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Diabetic Dessert of the Week – Pineapple Coconut Cupcakes

May 7, 2020 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 – Pineapple Coconut Cupcakes. These are made using White Cake Mix, Sugar Free Lemon Lime Soda, Egg, Egg White, Canola Oil, Flaked Sweetened Coconut, Crushed Pineapple, Cornstarch, and Sugar Free Whipped Topping. A little taste of the Islands in Summer! 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/

Pineapple Coconut Cupcakes

Ingredients
1 package (about 18 ounces) white cake mix
12 ounces sugar-free lemon-lime soda
1 egg
1 egg white
2 tablespoons canola oil
1/2 cup flaked sweetened coconut, toasted*
1 can (20 ounces) crushed pineapple in its own juice
1 tablespoon plus 1 teaspoon cornstarch
2 cups sugar-free whipped topping

Directions
Yield:
24 cupcakes

Serving size:
1 cupcake

Preheat oven according to package directions. Line 24 standard (2 1/2-inch) muffin cups with paper baking cups

Beat cake mix, soda, egg, egg white, and oil in large bowl with electric mixer at low speed 30 seconds. Beat at medium speed 2 minutes or until well blended. Spoon evenly into prepared muffin cups.

Bake 14 minutes or until toothpick inserted into centers comes out clean. Cool in pans 10 minutes. Remove to wire racks; cool completely.

Combine pineapple with juice and cornstarch in medium saucepan; bring to a boil over medium-high heat. Cook and stir 1 minute or until thickened. Remove from heat; cool to room temperature.

Spoon 1 tablespoon whipped topping on each cupcake; top with 1 tablespoon pineapple mixture. Sprinkle with toasted coconut. Serve immediately or cover and refrigerate until ready to serve

*Note. To toast coconut, spread evenly on ungreased baking sheet. Bake in preheated 350°F oven 5 to 7 minutes or until light golden brown, stirring occasionally.

Nutrition Information:
Calories: 144 calories, Carbohydrates: 24 g, Protein: 2 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 9 mg, Sodium: 155 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/pineapple-coconut-cupcakes/

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Diabetic Dessert of the Week – Peach-Ginger Crumble

April 23, 2020 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | 1 Comment
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This week’s Diabetic Dessert of the Week is a Peach-Ginger Crumble. Made using Frozen Sliced Peaches, Pears, Dried Apricots, Dark Brown Sugar, Cornstarch, Vanilla, Gingersnaps, Canola Oil, Ground Cinnamon, and Whipped Cream. Bring on Dessert! 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/

Peach-Ginger Crumble

Ingredients
1 pound frozen sliced peaches, thawed
2 ripe pears, sliced
3/4 cup dried apricots, cut into 1/4-inch pieces
4 tablespoons packed dark brown sugar, divided
1 tablespoon cornstarch
1 teaspoon vanilla
12 gingersnaps, finely crushed
1 tablespoon canola oil
1/2 teaspoon ground cinnamon
Whipped cream (optional)

Directions
Yield: 6 servings
Serving size: 1/2 cup

1 – Preheat oven to 350°F. Spray 9-inch deep-dish pie plate with nonstick cooking spray.

2 – Combine peaches, pears, apricots, 2 tablespoons brown sugar, cornstarch, and vanilla in large bowl; toss to coat evenly. Transfer to prepared pie plate.

3 – Combine crushed gingersnaps, remaining 2 tablespoons brown sugar, oil, and cinnamon in small bowl; mix well. Sprinkle evenly over peach mixture.

4 – Bake 30 minutes or until bubbly. Cool in pan on wire rack 10 minutes. Serve with whipped cream, if desired.

Nutrition Information:
Calories: 210 calories, Carbohydrates: 45 g, Protein: 2 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 1 mg, Sodium: 97 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/peach-ginger-crumble/

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* Weight Self-Management: Everything to maintain a healthy diet
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It’s Chili, Chowder, or Stew Saturday – Tomatillo Bean and Chicken Chili

April 11, 2020 at 6:02 AM | Posted in It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday Recipe is a Tomatillo Bean and Chicken Chili. This one is made using Chicken Breasts, Canola Oil, Onion, Garlic, Tomatillos, Jalapeño Pepper, Lime Juice, Chicken Broth, Cannellini Beans, and Spices. Wow, can you imagine the aroma of this as it’s cooking! 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

Tomatillo Bean and Chicken Chili
A hearty and flavorful chicken chili made with fresh tomatillos and traditional chili seasonings.

Recipe Ingredients:
2 tablespoons canola oil
1 large onion, diced
2 cloves garlic, minced
3 chicken breasts, cubed into bite size pieces
8 tomatillos, husked and finely chopped
1 jalapeño pepper, seeded and finely diced
1 tablespoon lime juice
1 teaspoon ground coriander
1 teaspoon ground cumin
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups chicken broth
2 (19-ounce) cans cannellini beans
2 tablespoons freshly chopped cilantro

Cooking Directions:
1 – Pour canola oil into large saucepan. Sauté onion and garlic over low heat for 1 to 2 minutes. Add chicken and continue to cook until chicken is lightly browned, about 4 to 5 minutes.
2 – Combine tomatillos, jalapeño, lime juice, coriander, cumin, chili powder, salt, pepper, chicken broth, cannellini beans and chopped cilantro with chicken. Mix well, cover saucepan and cook over medium-low heat for 25 to 30 minutes, until mixture has thickened.
3 – Garnish with cilantro and serve.
Makes 8 (1 cup) servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 310; Total Fat: 7g; Saturated Fat: 1g; Cholesterol: 30mg; Total Carbs: 42g; Fiber: 2g; Protein: 22g; Sodium: 220mg.
https://www.cooksrecipes.com/soup/tomatillo_bean_and_chicken_chili_recipe.html

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

March 16, 2020 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 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. 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/

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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Inside every issue you’ll find…
* The latest medical and research news
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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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Kitchen Hint of the Day!

January 6, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Pass the Olive Oil……….

Instead of tossing a pat of butter into your frying pan, try a splash of extra-virgin olive oil or canola oil.

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