Turkey Vegetable Curry

September 24, 2021 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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Here’s a perfect recipe for the Fall Season, Turkey Vegetable Curry. To make this recipe you’ll be needing JENNIE-O® Lean Ground Turkey, Onion, Carrot, Curry Powder, Chickpeas, Zucchini, Vegetable Broth, Coconut Milk, Brown Sugar, and more! You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Stay Safe and Make the SWITCH in 2021! https://www.jennieo.com/

Turkey Vegetable Curry
Get this rich and creamy curry on the table in under 60 minutes. Packed with chickpeas, zucchini, carrots and lean ground turkey, this hearty meal is surprisingly guilt-free.
Total Time – 1 Hour
Serving Size – 6 Servings

INGREDIENTS

1 (16-ounce) package JENNIE-O® Lean Ground Turkey
2 tablespoons olive oil
1 small onion, chopped
1 carrot, peeled and chopped
1 tablespoon curry powder
1 tablespoon tomato paste
1 (15-ounce) can chickpeas, rinsed and drained
1 small zucchini, chopped
1½ cups vegetable broth
1 cup coconut milk
1 tablespoon fresh lime juice
1 tablespoon brown sugar
¼ cup chopped fresh cilantro leaves

DIRECTIONS
1) Spray a skillet with nonstick cooking spray. Preheat skillet over medium-high heat.
2) Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.
3) Heat oil and add onion and carrot and cook 7 minutes or until onion is translucent.
4) Stir in curry powder and tomato paste and cook 2 minutes.
5) Add ground turkey, chickpeas, zucchini, vegetable broth, coconut milk, lime juice and brown sugar.)
6) Bring mixture to a boil.
7) Reduce heat to low and simmer 10 minutes.
8) Sprinkle with cilantro leaves.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories 310
Protein 16g
Carbohydrates 23g
Fiber 4g
Sugars 4g
Fat18g
Cholesterol 40mg
Sodium 530mg
Saturated Fat 9g
https://www.jennieo.com/recipes/turkey-vegetable-curry/

“Meatless Monday” Recipe of the Week – Vegetarian Shepherd’s Pie

September 13, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Vegetarian Shepherd’s Pie. Shepherd’s Pie gone Vegetarian! Made using Onion, Mushrooms, Carrots, Celery, Green Peas, Spices and more! No Meat Needed for this Pie! 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/

Vegetarian Shepherd’s Pie
Ingredients

2 teaspoons olive oil
1 cup sliced onion
1 package (16 ounces) mushrooms, quartered
1 1/4 teaspoons minced garlic, divided
1 cup sliced carrots
1 cup sliced celery
1 cup frozen green peas
1/4 cup all-purpose flour
3 cups low-sodium vegetable broth
1/4 teaspoon salt
1/4 teaspoon dried rosemary
2 medium russet potatoes, peeled and cubed
1/4 cup fat-free (skim) milk
1 tablespoon light margarine
1/4 teaspoon black pepper
Fresh rosemary (optional)

Directions
1 – Heat oil in large saucepan over medium-high heat. Add onion; cook and stir 3 minutes or until just begins to soften. Add mushrooms; cook and stir 5 minutes or until vegetables are tender. Add 1 teaspoon garlic; cook and stir 1 minute. Add carrots, celery, and peas; cook and stir 5 minutes or until crisp-tender.

2 – Sprinkle flour over vegetables; cook and stir 2 minutes. Add broth, salt, and dried rosemary. Bring to a boil. Reduce heat; simmer 30 to 35 minutes or until thickened.

3 – Meanwhile, place potatoes in medium saucepan. Add enough water to cover potatoes. Bring to a boil over high heat. Reduce heat; simmer 15 minutes or until potatoes are tender; drain.

4 – Beat potatoes, milk, margarine, remaining 1/4 teaspoon garlic, and pepper in medium bowl with electric mixer at low speed until smooth.

5 – Preheat broiler. Pour vegetable mixture into 2-quart casserole. Gently spread mashed potatoes over top. Broil 5 minutes or until light golden brown. Garnish with fresh rosemary.

Yield: 6 servings.

Serving size: 1/6 of recipe.

Nutrition Facts Per Serving:
Calories: 160 calories, Carbohydrates: 28 g, Protein: 6 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 240 mg, Fiber: 5 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/vegetarian-shepherds-pie/

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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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Wild Idea Buffalo Recipe of the Week – BUFFALO WELLINGTON

September 1, 2021 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is BUFFALO WELLINGTON. To make this week’s recipe you can use either the Wild Idea Buffalo Tenderloin Steaks or Top Sirloin Steaks. Included are the recipes for a Pate and Marsala or Madiera Sauce. Better than Beef Wellington, it’s Buffalo Wellington! You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2021! https://wildideabuffalo.com/

BUFFALO WELLINGTON
(serves 6 to 8)

The traditional Wellington is typically made using the Tenderloin cut and Foie Grois Pate. I find this dish plenty rich without the Foie Gras and prepare a savory vegetable pate instead. You can prepare using whole Tenderloin, or my favorite is using individual pre-cut steaks (Tenderloin or Top Sirloin steaks work well), creating the perfect portion. Another option for hors d’oeuvres, is using our Tenderloin Tips, for a delicious pop in your mouth Petite Wellingtons.

Ingredients:

6 or 8 – 5oz. to 8oz. Tenderloin Steaks or Top Sirloin Steaks, rinsed and patted dry
1 Tb. olive oil
1 tsp. salt
1 tsp. black pepper
2 to 4 sheets Puff Pastry, thawed (4 serving per sheet for 5oz steaks, 2 servings per sheet for 8oz. You may have some scraps left over.)

Ingredients for Pate: (Makes enough for 8 Steaks, or 1 whole Tenderloin. Left overs can be tossed with rice or used in a soup at a later time.)

4 Tb. butter
1 cup onion, diced
4 medium cloves garlic, chopped
½ cup carrot, shopped and flash processed
½ cup celery, chopped and flash processed
2 cups mushrooms, diced
2 cups mushrooms, sliced
1 tsp. fresh rosemary, minced
2 tsp. dry thyme
1 tsp. salt
1 tsp. black pepper
1½ cup’s dry sherry
½ cup red wine

Preparation:

1 – Rub individual steaks with olive oil and season with salt and pepper.
2 – Heat heavy sauté pan over medium high heat and place prepped steaks in hot pan.
3 – Brown for 1 minute each side for 5 oz. cut or 2 minutes each side for 8oz. cut.
4 – Remove from pan, and set aside, loosely covered with saran.
5 – Return pan to heat and add butter, onion, garlic, carrots, celery and seasonings. Sauté for 6 minutes.
6 – Add chopped mushrooms and continue to sauté for an additional 4 minutes.
7 – Fold in remaining sliced mushrooms and sauté for 2 minutes.
8 – Deglaze pan with sherry and bring to full heat. Reduce heat to medium low and simmer until liquids are almost gone, about 10 minutes.
9 – Add red wine and simmer until all liquids are gone, but pate is still moist.
10 – Remove pate from pan and allow it to come to room temperature. Reserve pan, do not wash.
11 – Cut puff pastry into squares, roll out lightly or stretch gently with hands.
12 – To assemble pat juices away with paper towel from the bottom of prepared steaks and place in the center of the pastry. Top steaks with desired amount of vegetable pate. Pull two opposite pastry corners up and over steak and pate, folding in sides. Pinch pastry together, right below pastry corner, leaving a leaf like tab. Repeat with the other two corners. Pinch all together at top, pulling on pastry corners to create a leaf like design. Place Wellingtons on lightly oiled baking sheet or non-stick baking sheet. Wellingtons can be loosely covered with saran wrap and placed in the refrigerator until ready to bake, for up to 2 hours.
13 – Pre-heat oven to 475*. Place Wellingtons in hot oven and bake until pastry is golden brown, 7 to 10 minutes.
Serve with wild rice and Wine Sauce.

Ingredients for Marsala or Madiera Sauce:

2 Tb. butter
1 cup sliced mushrooms
2 cups Dry Marsala, Dry Madeira or lighter bodied red wine
2 cups buffalo or organic beef stock
1 Tb. arrowroot

Preparation:

Return sauté pan to medium high heat and add the butter. While butter is melting, scrape up the brown bits from the bottom. Add mushrooms and sauté for a few minutes. Add wine and stock, and bring to full heat. Reduce heat to medium low and simmer until liquids have reduced to half. Turn heat back to medium high. Mix arrowroot with ¼ cup cold water and whisk into hot sauce. Reduce heat to low. Season to taste. Serve immediately or remove from heat and reheat for later use.
https://wildideabuffalo.com/blogs/recipes/93350785-buffalo-wellington

Healthy Garlic Recipes

August 22, 2021 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell Website and Magazine it’s Healthy Garlic Recipes. Find some Delicious and Healthy Garlic Recipes with recipes including One-Pot Garlicky Shrimp and Spinach, Honey-Garlic Chicken Thighs with Carrots and Broccoli, and Garlic Cashew Chicken Casserole. Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2021! http://www.eatingwell.com/

Healthy Garlic Recipes
Find healthy, delicious garlic recipes including garlic bread, garlic butter and roasted garlic. Healthier recipes, from the food and nutrition experts at EatingWell.

One-Pot Garlicky Shrimp and Spinach
Shrimp, spinach and garlic brown and cook quickly for a simple one-pot weeknight dinner. A fast pan sauce gets life from zesty lemon juice, warm crushed red pepper and herby parsley. Serve with a slice of whole-wheat baguette to swipe up every last drop of sauce…………….

Honey-Garlic Chicken Thighs with Carrots and Broccoli
In this easy and healthy dinner recipe, sweet and savory baked honey-garlic chicken thighs come with a side of veggies that cook on the same sheet pan as the chicken. The honey-soy-garlic marinade for the chicken does double duty as an irresistible sauce to drizzle over everything. Lining your baking sheet with foil will protect your pan from the sticky honey-soy-garlic sauce, so cleanup will be a breeze too. If you can’t find small carrots, cut medium carrots in half lengthwise………….

Garlic Cashew Chicken Casserole
Combine brown rice, cashews, chow-mein noodles and vegetables galore with chicken in this delicious casserole………….

* Click the link below to get all the Healthy Garlic Recipes
https://www.eatingwell.com/recipes/19303/ingredients/vegetables/garlic/

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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“Meatless Monday” Recipe of the Week – Rainbow Roots Slaw with Tahini Parsley Dressing

August 9, 2021 at 6:01 AM | Posted in Uncategorized | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week – Rainbow Roots Slaw with Tahini Parsley Dressing. To make this week’s recipe some of the ingredients you’ll be needing are Tahini Parsley Dressing, Garlic, Parsley, Spices, Green Cabbage, Carrots, Bosc Pear, Beets, and more. 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/

Rainbow Roots Slaw with Tahini Parsley Dressing
This colorful salad brightens up any meal and it’s like a detox in a bowl. Antioxidants and liver-supporting nutrients never tasted so good!

Ingredients

Tahini Parsley Dressing

1 small clove garlic, minced

1/4 cup minced fresh flat-leaf (Italian) parsley

1 teaspoon ground cumin

1/4 teaspoon sea salt

1/4 cup tahini

2 tablespoon freshly squeezed lime juice

1 tablespoon extra virgin olive oil

2 tablespoons filtered water (approx.)

Rainbow Roots Slaw

2 cups shredded green cabbage

2 large carrots, grated

1 firm pear (such as Bosc), grated

2 medium red beets, peeled and grated (*see Tip)

Directions
Yield: 4 servings

1. Dressing: In a small bowl, whisk together garlic, parsley, cumin, salt, tahini, lime juice, and oil. Whisk in 1 tablespoon water. If the dressing is too thick, add the remaining water (or more, as needed).

2. Slaw: In a large bowl, toss together cabbage, carrots, and pear. Add dressing and toss until vegetables are well coated. Add beets and toss to coat.

*Tip: Yes, the beets are eaten raw in this recipe. Beets stain everything, so you may want to wear rubber gloves when you peel and grate them.

The beets are added last so they don’t turn the whole salad red.

This salad can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition Information:
Calories: Slaw: 64, Dressing: 88 calories, Carbohydrates: Slaw: 15 g, Dressing: 3 g, Protein: Slaw: 1 g, Dressing: 2 g, Fat: Slaw: 0 g, Dressing: 8 g, Fiber: Slaw: 4 g, Dressing: 1 g
https://www.diabetesselfmanagement.com/recipes/salads/rainbow-roots-slaw-tahini-parsley-dressing/

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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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Buttermilk Coleslaw

July 2, 2021 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I have a recipe for a Buttermilk Coleslaw to pass along from Jennie – O. To make the Coleslaw you’ll be needing Green Cabbage, Red Cabbage, Carrots, Onions, Buttermilk, Mayonnaise, Dijon Mustard, Apple Cider Vinegar, Kosher Salt, and freshly Ground Black Pepper. Great side dish for any meal! There’s 106 calories and 6 net carbs per serving. Great side for any meal! You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Stay Safe and Make the SWITCH in 2021! https://www.jennieo.com/

Buttermilk Coleslaw
This homemade coleslaw recipe brings together shredded cabbage, carrots and onion in a tasty buttermilk dressing to compliment your dinner menu.

Total Time – 40 Minutes
Serving Size – Makes 6 Servings

Ingredients
4 – cups shredded green cabbage

1- cup shredded red cabbage

1/2 – cup shredded carrots

1/4 – cup grated onion

3/4 – cup buttermilk

1/4 – cup mayonnaise

1 – tablespoon Dijon mustard

2 – teaspoons apple cider vinegar

2 – teaspoons sugar

Kosher salt and freshly ground black pepper

Directions
1.) In large bowl, combine cabbage, carrots, and onion.

2.) In medium bowl, whisk together buttermilk, mayonnaise, mustard, vinegar, and sugar. Season to taste with salt and pepper. Pour mixture over cabbage mixture. Toss to combine. Refrigerate until serving.

Nutrition
Calories 106

Protein 2.1g

Carbohydrates 8.3g

Fiber 2.1g

Sugars 5.4g

Fat 7.3g

Cholesterol 5.1mg

Sodium 170.4mg

Saturated Fat 1.2g
https://www.jennieo.com/recipes/buttermilk-coleslaw/

Healthy Carrot Recipes

June 13, 2021 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell Magazine and Website it’s Healthy Carrot Recipes. Find some Delicious and Healthy Carrot Recipes including recipes like Healthy Carrot Cake Muffins, Carrot Cake, and Carrot Soup. Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2021! http://www.eatingwell.com/

Healthy Carrot Recipes
Find healthy, delicious carrot recipes including baby carrots, roasted carrots and glazed carrots. Healthier recipes, from the food and nutrition experts at EatingWell.

Healthy Carrot Cake Muffins
Carrot cake meets muffins in this healthy breakfast recipe. Whole-wheat pastry flour along with plenty of carrots and toasted walnuts add fiber while applesauce keeps the muffins moist and helps cut back on sugar………….

Carrot Cake
Carrots give carrot cake a health-halo effect–people think it’s health food, but it’s usually very high in fat and calories. But our version has about 40 percent less calories and 50 percent less fat than most. First, we use less oil in our batter. Then we skip the butter in the frosting (don’t worry, it’s still light and smooth). To ensure the cake is moist, we add nonfat buttermilk and crushed pineapple…………

Carrot Soup
This easy carrot soup recipe is a great way to use up a bag of carrots that were forgotten in your produce drawer. The carrots cook together with aromatics like onions, garlic and fresh herbs before being puréed into a silky smooth soup that’s delicious for dinner or packed up for lunch.

* Click the link below to get all the Healthy Carrot Recipes
https://www.eatingwell.com/recipes/19295/ingredients/vegetables/carrots/

“Meatless Monday” Recipe of the Week – Spring Vegetable Ragoût

May 10, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Spring Vegetable Ragoût. To make this week’s Recipe some of the Ingredients you’ll be needing Olive Oil, Leeks, Garlic, Frozen Corn, Yellow Squash, Edamame, Carrots, Cherry Tomatoes, Spices, Herbs, and More! The Dish is 156 calories and 20 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Spring Vegetable Ragoût
This hearty vegetarian ragoût is chock-full of flavorful fresh vegetables, including leeks, yellow squash, edamame, carrots and cherry tomatoes. And with less than 10 minutes of preparation time required, it’s perfect for a busy weeknight!

Ingredients
1 tablespoon olive oil
2 leeks, thinly sliced
3 cloves garlic, minced
1 package (10 ounces) frozen corn
1 cup vegetable broth
8 ounces yellow squash, halved lengthwise and cut into 1/2-inch pieces (about 1 1/4 cups)
6 ounces frozen shelled edamame
1 small package (4 ounces) shredded carrots
3 cups small cherry tomatoes, halved
1 teaspoon dried tarragon
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and black pepper (optional)
Minced fresh parsley (optional)

Directions
Yield: 6 servings
Serving size: 1 1/2 cups ragoût (without added salt and black pepper seasoning)

1. Heat oil in large skillet over medium heat. Add leeks and garlic; cook and stir just until fragrant. Add corn, broth, squash, edamame and carrots; cook and stir about 5 minutes, or until squash is tender.

2. Stir in tomatoes, tarragon, basil and oregano. Reduce heat to low; cover and simmer 2 minutes, or until tomatoes are soft. Season with salt and pepper, if desired. Garnish with parsley.

Nutrition Information:
Calories: 156 calories, Carbohydrates: 25 g, Protein: 7 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 111 mg, Fiber: 5 g
https://www.diabetesselfmanagement.com/recipes/sides/spring-vegetable-ragout/

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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 Dish of the Week – Roasted Dijon Lamb With Herbs and Country Vegetables

May 4, 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 Roasted Dijon Lamb With Herbs and Country Vegetables. To make this week’s recipe you’ll be needing Garlic, Dijon Mustard, Spices, Herbs, Boneless Leg of Lamb, Parsnips, Carrots, Onions, and Extra Virgin Olive Oil. The Dish is 280 calories and 12 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/

Roasted Dijon Lamb With Herbs and Country Vegetables
Packed with flavor, this succulent roasted lamb with carrots, parsnips and onions is the perfect centerpiece for your Easter table!

Ingredients
20 cloves garlic, peeled (about 2 medium heads)
1/4 cup Dijon mustard
2 tablespoons water
2 tablespoons fresh rosemary leaves
1 tablespoon fresh thyme
1 1/4 teaspoons salt, divided
1 teaspoon black pepper
Nonstick cooking spray
4 1/2 pounds boneless leg of lamb,* trimmed
1 pound parsnips, cut diagonally into 1/2-inch pieces
1 pound carrots, cut diagonally into 1/2-inch pieces
2 large onions, cut into 1/2-inch wedges
3 tablespoons extra-virgin olive oil, divided

Directions
Yield: 12 servings
Serving size: about 3 1/2 ounces lamb and about 2/3 cup vegetables per serving)

1. Combine garlic, mustard, water, rosemary, thyme, 3/4 teaspoon salt and pepper in food processor; process until smooth. Spoon mixture over top and sides of lamb. Cover and refrigerate at least 8 hours.

2. Preheat oven to 500°F. Line broiler pan with foil; top with broiler rack. Coat rack with nonstick cooking spray. Combine parsnips, carrots, onions and 2 tablespoons oil in large bowl; toss to coat. Spread evenly on broiler rack; top with lamb.

3. Roast 15 minutes. Reduce oven temperature to 325°F. Roast 1 hour 20 minutes, or until internal temperature reaches 155°F for medium or to desired doneness.

4. Remove lamb to cutting board; let stand 10 minutes before slicing. Continue roasting vegetables 10 minutes.

5. Transfer vegetables to large bowl. Add remaining 1 tablespoon oil and 1/2 teaspoon salt; toss to coat. Thinly slice lamb and serve with vegetables.

*Note: If unavailable, substitute packaged marinated lamb and rinse it off.

Nutrition Information:
Calories: 280 calories, Carbohydrates: 14 g, Protein: 32 g, Fat: 10 g, Saturated Fat: 3 g, Cholesterol: 14 g, Sodium: 424 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/roasted-dijon-lamb-with-herbs-and-country-vegetables/

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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