“Meatless Monday” Recipe of the Week – ZUCCHINI ROLL-UPS WITH ROASTED RED PEPPER AND FETA CHEESE

September 20, 2021 at 6:01 AM | Posted in Diabetic Gourmet Magazine, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is ZUCCHINI ROLL-UPS WITH ROASTED RED PEPPER AND FETA CHEESE. To make this week’s Dish you’ll be needing Zucchini, Bell Peppers, Canola Oil, Crumbled Feta Cheese, Lemon Juice, Ground Black Pepper, Arugula, and Basil Leaves. 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 2021! https://diabeticgourmet.com/

ZUCCHINI ROLL-UPS WITH ROASTED RED PEPPER AND FETA CHEESE

Ingredients

5 medium zucchini (about 8 oz/250 g each), cut lengthwise into 1/4-inch (0.6-cm) slices*
1 red, orange or yellow bell pepper, cut in half and seeded
1/2 medium red bell pepper, roasted and peeled, or use jarred*
2 Tbsp canola oil (30 mL)
1/3 cup crumbled feta cheese (75 mL)
1 Tbsp lemon juice (15 mL)
1/8 tsp freshly ground black pepper, plus more to taste (0.5 mL)
2 cups baby arugula leaves (2 oz/500 mL lightly packed) (60 g)
1/3 cup lightly packed fresh basil leaves (75 mL)
toothpicks

Directions

1 – Preheat grill or grill pan over medium heat.
2 – Set aside outermost slices of zucchini for another use. Brush inner slices of zucchini and bell pepper halves with canola oil on both sides. Grill until just tender, about 3 minutes per side. Remove from grill to cool and slice pepper halves into thin strips. Zucchini and pepper may be made day ahead and stored in airtight container in refrigerator.
3 – In small bowl of food processor or mini-processor, place roasted red pepper, feta cheese and lemon juice. Process until mixture reaches spreadable consistency. It will not become completely smooth. Stir in black pepper.
4 – Spread about 3/4 tsp (4 mL) of feta mixture onto zucchini slice. Place a few slices of bell pepper about 1/2 inch (1.25 cm) from end of zucchini slice, along with a few arugula leaves and one small or half of large basil leaf. Roll up and insert toothpick to hold roll. Repeat with rest of zucchini slices.
5 – Serve immediately or store in airtight container in refrigerator for up to one day. Allow to come to room temperature before serving.
* Tips: Five medium zucchini yields just the right number of slices. Buy an extra zucchini if you would like to have some room for error. You can use jarred roasted red pepper instead of preparing your own but be sure to rinse and drain it really well to avoid extra liquid in the spread.

NOTES:
Tender, grilled zucchini makes a delicious wrapper for crisp, colorful vegetables, fresh herbs and a creamy feta spread – all rolled into beautiful, bite-sized bundles. It is a true veggie celebration with grilled, roasted and fresh produce in each mouthwatering bite.

Recipe Yield: Yield: 8 servings (24 roll-ups).Serving size: 3 roll-ups.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 70
Fat: 5 grams
Saturated Fat: 1.5 grams
Fiber: 1 grams
Sodium: 135 milligrams
Cholesterol: 5 milligrams
Protein: 3 grams
Carbohydrates: 4 grams
https://diabeticgourmet.com/diabetic-recipe/zucchini-roll-ups-with-roasted-red-pepper-and-feta-cheese

Diabetic Dish of the Week – Shrimp Fajita Salad

August 17, 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 Fajita Salad. To make this week’s Dish you’ll be needing Bell Peppers, Onions, Nonstick Cooking Spray, Canola Oil, Garlic, Shrimp, Prepared Salsa, Lime, Iceberg Lettuce, Cilantro, Tortilla Chips, and Hot Salsa. There’s 183 calories and 11 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/

Shrimp Fajita Salad
Perfect for a light summer lunch al fresco, this dish is ready in under 25 minutes!

Ingredients
Preparation time: 12 minutes
Cooking time: 10 minutes.

1 medium red bell pepper (2–3 inches in diameter)
1 medium green bell pepper (2–3 inches in diameter)
1 medium onion (2–3 inches in diameter)
Nonstick cooking spray
1 teaspoon canola oil
1 clove garlic, minced
1 pound cooked, peeled shrimp (50 count/pound)
¼ cup prepared salsa (mild or hot)
Juice of 1 lime
4 cups sliced iceberg lettuce
¼ cup chopped fresh cilantro
16 baked bite-size tortilla chips (use gluten-free corn chips for a gluten-free dish)
1 tablespoon hot salsa (optional)

Directions
Yield: 4 servings
Serving size: 1 cup lettuce, 1 cup shrimp mixture

1 – Remove stems, seeds, and cores of the red and green peppers. Cut each into long thin strips. Peel onion, remove ends, and cut in half. Quarter onion and slice into thin pieces, separating them. Spray a large skillet with a thick layer of nonstick cooking spray, and heat over medium-high heat. Add canola oil and garlic. Sauté quickly, then add peppers and onions, stirring frequently. Once the peppers are beginning to soften, add shrimp, salsa, and lime juice. Stir rapidly to heat ingredients evenly, about a minute. Remove mixture from heat. Spread 1 cup sliced lettuce on each of four shallow salad bowls or plates. Place ¼ of the shrimp mixture on each of the lettuce beds. Distribute cilantro equally on tops of each salad. Crush the tortilla chips in a small plastic bag with your hands to make irregularly sized crumbs. Sprinkle chip crumbs on top of each salad. Garnish each serving with a dab of hot salsa, if desired, and serve.

Nutrition Information:
Calories: 183 calories, Carbohydrates: 14 g, Protein: 25 g, Fat: 3 g, Saturated Fat: 0 g, Cholesterol: 173 mg, Sodium: 282 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/salads/shrimp-fajita-salad/

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.
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Diabetic Side Dish of the Week – Beet and Blue Salad

August 15, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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This week’s Diabetic Side Dish of the Week is a Beet and Blue Salad. To make this week’s recipe you’ll be needing Baby Spinach, Beets, Red Onions, Carrots, Balsamic Vinegar, Canola Oil, Maple Syrup, Salt, Red Pepper Flakes, and Crumbled Reduced Fat Blue 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 2021! https://www.diabetesselfmanagement.com/

Beet and Blue Salad
Beet lovers rejoice! This fresh salad, complete with a simple homemade dressing, provides a hearty helping of beets, along with crunchy spinach and flavorful blue cheese.

Ingredients
1 package (6 ounces) baby spinach
1 cup sliced beets
1/2 cup diced red onions
1/2 cup matchstick carrots
1/4 cup balsamic vinegar
2 tablespoons canola oil
2 tablespoons pure maple syrup
1/4 teaspoon salt
1/8 teaspoon red pepper flakes
1/4 cup crumbled reduced-fat blue cheese

Directions
Yield: 4 servings
Serving size: 1 1/2 cups salad and 2 tablespoons dressing per serving

1. Divide spinach equally among four salad plates. Top evenly with beets, onion and carrots.

2. Whisk vinegar, oil, maple syrup, salt and red pepper flakes in small bowl until smooth and well blended. Drizzle dressing over salad. Sprinkle evenly with cheese.
https://www.diabetesselfmanagement.com/recipes/salads/beet-and-blue-salad/

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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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Appetizer of the Week – Hot and Spicy Nuts

July 24, 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, Hot and Spicy Nuts. To make this week’s recipe you’ll be needing Whole Almonds, Pecan Halves, Walnut Halves, Canola Oil, Cumin, Curry Powder, Cayenne Pepper, and White Pepper. The Hot and Spicy Nuts have 96 calories and 2 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/

Hot and Spicy Nuts
Looking for a quick and healthy snack that won’t break the calorie bank? With under 100 calories and 3 grams of carbohydrate per serving, these mixed nuts fit the bill. A hint of cayenne, cumin, and curry give this low-carb snack the perfect amount of kick!

Ingredients
Preparation time: 15–20 minutes

1/2 cup whole almonds
1/2 cup pecan halves
1/2 cup walnut halves
1 teaspoon canola oil
1/2 teaspoon cumin
1/2 teaspoon curry powder
1/8 teaspoon cayenne pepper
Dash of white pepper

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

1 – Preheat oven to 350°F. Toss the nuts with oil in a large bowl. In a small bowl, combine the spices. Add spices to the nuts, stirring until the nuts are covered evenly. Spread the nuts on a baking tray in a single layer. Bake the nuts for 10 to 12 minutes. Remove from oven and cool before serving.

Nutrition Information:
Calories: 96 calories, Carbohydrates: 3 g, Protein: 2 g, Fat: 9 g, Saturated Fat: <1 g, Sodium: 1 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/snack/hot-and-spicy-nuts/

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.
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Dried Cherry and Almond Scones

July 8, 2021 at 6:01 AM | Posted in CooksRecipes, dessert | Leave a comment
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I have a recipe for Dried Cherry and Almond Scones to pass along. to make the Scones you’ll be needing Large Egg, Egg White, Canola Oil, Splenda® Granulated No Calorie Sweetener, Splenda Sweetener, Buttermilk, Almond Extract, Nonfat Dry Milk, Baking Powder, Baking Soda, All-Purpose Flour, Dried Cherries, and Granulated Sugar. 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

Dried Cherry and Almond Scones
Simple to make, these satisfying scones are flavored with dried cherries and almond extract. Like any baking powder biscuit, they taste best if served while still warm, but will also freeze well and can be reheated in the microwave.

Recipe Ingredients:
1 large egg
1 large egg white
1/3 cup canola oil
1 cup Splenda® Granulated No Calorie Sweetener
1/2 cup buttermilk
1/2 teaspoon almond extract
1/3 cup nonfat dry milk
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups all-purpose flour
1 cup dried cherries, coarsely chopped
2 tablespoons granulated sugar (optional)

Cooking Directions:
1 – Preheat oven to 350°F (175°C). Spray a cookie sheet or jellyroll pan with baking spray and set aside.
2 – Mix the egg and egg white together in a large mixing bowl. Add canola oil, Splenda® Granulated Sweetener, buttermilk, almond extract and nonfat dry milk. Stir well. Add baking powder, baking soda and flour. Mix until just blended. Add dried cherries and stir until blended.
3 – Spoon 12 evenly sized mounds of batter onto the prepared baking sheet. Lightly sprinkle with sugar, if using.
4 – Bake in a preheated 350°F (175°C) oven for 10 to 15 minutes.
Makes 12 scones.

Nutritional Information Per Serving (1/12 of recipe; 1 scone): 210; Calories from Fat: 70; Total Fat: 7g; Saturated Fat: 1g; Cholesterol: 20mg; Sodium: 130mg; Total Carbs: 31g; Dietary Fiber: 1g; Sugars: 15g; Protein: 5g.
https://www.cooksrecipes.com/diabetic/dried_cherry_and_almond_scones_recipe.html

Corn and Potato Mini Pancakes with Salsa

June 27, 2021 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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I have a recipe for a Corn and Potato Mini Pancakes with Salsa to pass along. To make this recipe you’ll be needing Mashed Potatoes, Frozen Corn Kernels, Egg, Seasoned Breadcrumbs, and Canola Oil. Also included is a recipe for the Salsa. 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

Corn and Potato Mini Pancakes with Salsa
Got leftover mashed potatoes? Put them to tasty use by making these southwestern-style potato pancakes studded with kernels of corn and served with a side of fresh tomato, sweet pepper and jalapeño salsa.

Recipe Ingredients:
Corn and Potato Mini Pancakes:
2 cups mashed Idaho potatoes (prepared according to package directions using half of a 22 ounce bag frozen Idaho mashed potatoes)
2 cups frozen corn kernels (thawed) or cooked corn cut off the ear
1 large egg, slightly beaten
1 cup seasoned bread crumbs
1/2 cup canola oil (for frying)

Salsa:
1/2 cup finely chopped yellow bell pepper
1/2 cup finely chopped green bell pepper
4 plum tomatoes, seeded and chopped
1 tablespoon minced jalapeño pepper
1/2 cup chopped red onion
Juice of 1/2 fresh lime

Cooking Directions:
1 – For Corn and Potato Mini Pancakes: In a medium mixing bowl, combine potatoes, corn and egg; mix well with a spoon.
2 – Place bread crumbs in a shallow bowl. Using clean hands, form mixture into 1 1/2inch diameter patties; dip each pattie in bread crumbs, coating both sides.
3 – Over medium heat, in a large non-stick skillet, heat 2 tablespoons of the canola oil until hot. Fry the patties, a few at a time, for 2 minutes, or until golden brown on the bottom; flip and cook another 2 minutes on the second side. (If flatter, more crispy cakes are desired, flatten cakes while cooking with a metal spatula).
4 – Transfer finished cakes to a baking sheet and keep in a warm oven (200°F / 95°C) until all cakes are cooked. Transfer cakes to a serving platter and serve with salsa, if desired.
5 – For Salsa: Combine all ingredients in bowl and allow flavors to marry for about 30 minutes before using.
Makes 30 corn cakes.
https://www.cooksrecipes.com/sidedish/corn_and_potato_mini_pancakes_with_salsa_recipe.html

Diabetic Dish of the Week – Scallop and Artichoke Heart Casserole

April 6, 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 Dish of the Week is a Scallop and Artichoke Heart Casserole. To make this week’s recipe you’ll be needing Frozen Artichoke Hearts, Scallops, Canola Oil, Red Bell Peppers, Green Onions, All Purpose Flour, 1% Milk, Dried Tarragon, Salt, White Pepper, Parsley and Paprika. The Dish is 227 calories and 19 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/

Scallop and Artichoke Heart Casserole
Scallops are a good source of protein, vitamin B12, magnesium, and potassium — and best of all, they lend their delicious taste to this casserole!

Ingredients
1 package (9 ounces) frozen artichoke hearts, cooked and drained
1 pound scallops
1 teaspoon canola or vegetable oil
1/4 cup chopped red bell pepper
1/4 cup sliced green onions
1/4 cup all-purpose flour
2 cups low-fat (1%) milk
1 teaspoon dried tarragon
1/4 teaspoon salt
1/4 teaspoon white pepper
1 tablespoon chopped fresh parsley
Dash paprika

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

1 – Preheat oven to 350°F.

2 – Cut large artichoke hearts lengthwise into halves. Arrange artichoke hearts in even layer in 8-inch square baking dish.

3 – Rinse scallops; pat dry with paper towel. If scallops are large, cut into halves. Arrange scallops evenly over artichokes.

4 – Heat oil in medium saucepan over medium-low heat. Add bell pepper and green onions; cook and stir 5 minutes or until tender. Stir in flour. Gradually stir in milk until smooth. Add tarragon, salt, and white pepper; cook and stir over medium heat 10 minutes or until sauce boils and thickens. Pour sauce over scallops.

5 – Bake, uncovered, 25 minutes or until bubbling and scallops are opaque. Sprinkle with parsley and paprika before serving.

Tip: White pepper is a mild version of the common black pepper. They both originate from the same berries, which are called peppercorns. White pepper helps to maintain consistent color in light foods.

Nutrition Information:
Calories: 227 calories, Carbohydrates: 23 g, Protein: 26 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 43 mg, Sodium: 438 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/scallop-artichoke-heart-casserole/

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/

Jalapeno Corn Muffins

April 1, 2021 at 6:01 AM | Posted in Diabetic Gourmet Magazine | Leave a comment
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Here’s a recipe that’s perfect for Dinner Recipe, Jalapeno Corn Muffins. To make these Muffins you’ll be needing Cornmeal, Skim Milk, All-Purpose Flour, Red Pepper, Jalapeno Pepper, Baking Powder, Garlic Powder, Egg, Canola Oil, and Paprika. There’s 60 calories and 9 net carbs per Muffin. 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 2021! https://diabeticgourmet.com/

Jalapeno Corn Muffins

Ingredients

1/2 cup cornmeal (125 mL)
1/3 cup skim milk (75 mL)
1/2 cup all-purpose flour (125 mL)
1/4 cup red pepper, finely chopped (60 mL)
2 Tbsp fresh jalapeno pepper, finely chopped (30 mL)
1 1/2 tsp baking powder (7 mL)
1/4 tsp garlic powder (1 mL)
1/4 tsp salt (1 mL)
1 egg, beaten
1 Tbsp canola oil (15 mL)
paprika (optional)

Directions

1 – Preheat oven to 425F (220C).
2 – In medium bowl, combine cornmeal and milk and let stand for 5 to 10 minutes. Add flour, red pepper, jalapeno pepper, baking powder, garlic powder and salt to cornmeal and milk, and stir well. Add egg and canola oil, stirring until just moistened.
3 – Spoon into non-stick muffin tins, filling 2/3 full. Sprinkle with paprika. Bake for 10 to 15 minutes, or until lightly browned.

Recipe Yield: Yield: 12 muffins

NUTRITIONAL INFORMATION PER SERVING:
Calories: 60
Fat: 1.5 grams
Sodium: 110 milligrams
Cholesterol: 20 milligrams
Protein: 2 grams
Carbohydrates: 10 grams

Jalapeno Corn Muffins

Appetizer of the Week – Chunky Grilled Vegetable Guacamole

March 13, 2021 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, CooksRecipes | Leave a comment
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This week’s Appetizer of the Week is Chunky Grilled Vegetable Guacamole. To make this week’s recipe you’ll be needing Canola Oil, Zucchini, Red Bell Pepper, Avocado, Red Onion, Lime, and Cilantro. There’s 80 calories and 2 net carbs per serving. 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

Chunky Grilled Vegetable Guacamole
The best thing to say about this recipe is… — yum! Enjoy this delicious guacamole as a snack or appetizer with whole grain tortillas. It’’s also nice as a side to grilled fish, chicken or any Mexican dish.

Recipe Ingredients:
2 tablespoons canola oil – divided use (plus more for the grill)
1 small zucchini, cut lengthwise in 3 long strips
1 red bell pepper, cored, seeds removed, sliced in half
1 just ripe avocado, peeled, sliced in half
1/2 small red onion, sliced in half
Juice of 1 lime
1/4 cup cilantro, minced

Cooking Directions:
1 – Prepare grill by brushing with canola oil. Preheat grill to medium-high.
2 – Lightly brush both sides of vegetables with 1 tablespoon of the canola oil. Place zucchini strips, bell pepper, avocado and onion halves on the grill for about 3 to 4 minutes per side.
3 – Remove from grill. Finely dice zucchini, pepper and onion. Place in large bowl. Add avocado and mash in.
4 – Stir in remaining canola oil, lime juice and cilantro. Refrigerate until serving.
Makes 8 (1/4 cup) servings.

Nutritional Information Per Serving (1/8 of recipe): Calories 80; Total Fat 7g; Saturated Fat 1g; Cholesterol 0mg; Sodium 0mg; Potassium 185mg; Carbohydrates 4g; Fiber 2g; Sugars 1g; Protein 1g.
https://www.cooksrecipes.com/appetizer/chunky_grilled_vegetable_guacamole_recipe.html

Appetizer of the Week – HOISIN-WHISKEY GLAZED MEATBALLS

February 20, 2021 at 6:02 AM | Posted in Appetizer of the Week, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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This week’s Appetizer of the Week is HOISIN-WHISKEY GLAZED MEATBALLS. The Meatballs are made from Ground Turkey, Quick Cooking Oats, Green Onions, Jalapeno, Egg Whites, Coarsely Ground Black Pepper, and Canola Oil. Also included is a recipe for the Hoisin Whiskey Glaze in which you’ll be needing Hoisin Sauce and Bourbon or Canadian Whiskey. 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 2021! https://diabeticgourmet.com/

HOISIN-WHISKEY GLAZED MEATBALLS
Hoisin sauce, also called Chinese barbecue sauce, adds a lot of flavor and helps to thicken this Asian-inspired glaze. Recipe for Hoisin-Whiskey Glazed Meatballs from our Appetizer recipe section.

Ingredients
8 oz ground turkey 250 g
1/3 cup quick cooking oats 75 mL
1/3 cup finely chopped green onion (green and white parts) 75 mL
1 medium jalapeno chili pepper, finely chopped (with seeds)
2 egg whites
1/4 tsp coarsely ground black pepper 1 mL
2 Tbsp canola oil 30 mL

Glaze
2 Tbsp hoisin sauce 30 mL
2 Tbsp Bourbon or Canadian whiskey 30 mL
2 tsp

Directions

1 – In medium bowl, combine turkey, oats, green onion, chili pepper, egg whites, pepper and 1 Tbsp (15 mL) of canola oil and shape into 24 small meatballs (about 1 Tbsp/15 mL each).
2 – Heat 1 Tbsp (15 mL) canola oil in large, nonstick skillet over medium heat. Cook meatballs 6 minutes or until no longer pink in center, turning frequently.
3 – Meanwhile, in small bowl, stir together hoisin sauce, bourbon and sugar substitute.
4 – Pour hoisin mixture over meatballs in skillet and cook 15 seconds, stirring gently until well coated. Serve with wooden picks.
NOTES:
Hoisin sauce, also called Chinese barbecue sauce, adds a lot of flavor and helps to thicken this Asian-inspired glaze.

Recipe Yield: Yield: 6 servings.

Serving size: 4 meatballs.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 160
Fat: 7 grams
Saturated Fat: 1 grams
Fiber: 1 grams
Sodium: 230 milligrams
Cholesterol: 20 milligrams
Protein: 9 grams
Carbohydrates: 11 grams
https://diabeticgourmet.com/diabetic-recipe/hoisin-whiskey-glazed-meatballs

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