Diabetic Side Dish of the Week – Tangy Blue Cheese Potato Salad

June 13, 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 Side Dish of the Week is a Tangy Blue Cheese Potato Salad. To make this week’s Recipe you’ll be needing Red New Potatoes, Light Mayonnaise, Light Sour Cream, Garlic Powder, Cider Vinegar, Reduced-Fat Crumbled Blue Cheese, and Celery. There is 116 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/

Tangy Blue Cheese Potato Salad
Put a creamy twist on a picnic classic! Featuring mayo, sour cream, and chunks of blue cheese, this is a simple yet satisfy side for your next trip to the park.

Ingredients
1 pound red new potatoes
1/4 cup light mayonnaise
1/4 cup light sour cream
1/8 teaspoon garlic powder
1 tablespoon cider vinegar
1/3 cup reduced-fat crumbled blue cheese
1/2 cup chopped celery

Directions
Yield:
6 servings

Serving size:
3/4 cup

1. Boil potatoes until tender, drain, and cool. Cut into 1-inch chunks; set aside.

2. Meanwhile, combine mayonnaise, sour cream, garlic powder, vinegar, and blue cheese in medium bowl.

3. Fold in potatoes and celery and mix to combine.

Nutrition Information:
Calories: 116 calories, Carbohydrates: 14 g, Protein: 3 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 10 mg, Sodium: 84 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/sides/tangy-blue-cheese-potato-salad/

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Wild Idea Buffalo Recipe of the Week – DRUNKEN KIDNEYS

May 5, 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 – Drunken Kidneys. You’ll be using Wild Idea Buffalo Kidney to prepare along with White Wine to get it to that Drunken Stage! A perfect hors d’oeuvre for your next gathering! You can find this recipe and purchase the Wild Idea Buffalo Italian Sausage along with all the other Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2021! https://wildideabuffalo.com/

Drunken Kidneys

Meat guru, Hugh Fearnley Whittingstall, inspired this recipe. In his rendition, he states that, “If you don’t like kidney, or you’re not quite sure, this recipe will convert you.” I fell in the “not quite sure category”, but I also believe it’s important to consume the whole animal, so thought I would give it a try. I was quickly converted. It is a delicious dish, and would make a terrific hors d’oeuvre for your next party.

Ingredients:
1 – Wild Idea Buffalo Kidney
1 – cup milk
2 – tablespoons olive oil
1 – teaspoon salt
1 – teaspoon black pepper
1 – cup mushrooms, chopped
2 – tablespoons cider vinegar
¼ – cup red current or plum jelly
1 – cup dry sherry
1 – cup white wine
2 – teaspoons Worcestershire sauce
¼ – teaspoon cayenne, *I added more
1 – tablespoon, Dijon mustard
1 – tablespoon cream or sour cream
fresh parsley and chives, chopped

Preparation:
1) Rinse kidney, pat dry, and cut into pieces. Place kidney in a bowl and cover with the milk. Soak for 2 to 24 hours. Drain the milk from the kidney and pat dry.

2) In a sauté pan over medium high heat, heat oil. Add the kidney and season with the salt and pepper. Sauté until browned, tossing or stirring occasionally.

3) Stir in the mushrooms and sauté for a couple more minutes.

4) Add the cider vinegar and then the jelly. Stir to incorporate.

5) Add the sherry, wine, Worcestershire, cayenne, and Dijon. Stir to incorporate. Cover, reduce heat to low, and simmer for about 30 minutes.

6) Remove lid and stir in cream. Season to taste, garnish with fresh herbs, and serve with toast points
https://wildideabuffalo.com/blogs/recipes/54673217-drunken-kidneys

Jennie – O Turkey Recipe of the Week – Andouille Turkey Hoagies

April 30, 2021 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is Andouille Turkey Hoagies. This one is made using JENNIE-O® Andouille Turkey Sausage, a package of shredded Coleslaw Mix, Mayonnaise, Light Sour Cream, Cider Vinegar, Sugar, Hoagie Rolls, and French Fried Onions. Get that grill fired up and enjoy this recipe! 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/

Andouille Turkey Hoagies
Satisfy major cravings with this seriously easy, seriously flavorful hoagie. It starts with turkey sausage loaded with pepper, paprika and garlic, and layers on fresh coleslaw and crispy fried onions.

Total Time – 30 Minutes
Serving Size – 4 Servings

INGREDIENTS
1 (13-ounce) package JENNIE-O® Andouille Turkey Sausage, cut into 4 pieces
1 (16-ounce) package shredded coleslaw mix
¼ cup mayonnaise
2 tablespoons light sour cream
2 tablespoons cider vinegar
2 teaspoons sugar
½ teaspoon kosher salt
4 hoagie rolls, toasted
1 cup French fried onions

DIRECTIONS
1) Prepare grill for medium heat. Pierce sausage with a fork and grill 15 minutes, turning occasionally until slightly charred and heated through.
2) In large bowl, combine coleslaw, mayonnaise, sour cream, vinegar, sugar and salt, if desired until well blended.
3) Place sausage in hoagie rolls. Top with coleslaw mixture, and fried onions.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 380
Protein 18g
Carbohydrates 44g
Fiber 5g
Sugars 8g
Fat 15g
Cholesterol 70mg
Sodium 970mg
Saturated Fat 4g
https://www.jennieo.com/recipes/andouille-turkey-hoagies/

Diabetic Side Dish of the Week – Coleslaw With Snow Peas and Corn

January 10, 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 Side Dish of the Week is Coleslaw With Snow Peas and Corn. To make this week’s recipe you’ll be needing Coleslaw Mix, Snow Peas, Whole Kernel Corn, Low Fat Mayonnaise, Fat Free Sour Cream, Nonfat Buttermilk, Cider Vinegar, Sugar, and Celery Seed. There’s 85 calories and 15 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/

Coleslaw With Snow Peas and Corn
Lighten up your meal with this refreshing recipe for coleslaw. The perfect addition to any outdoor get-together, this dish is as easy to make as it is delicious. Just mix up a few simple ingredients,

and you have the perfect side to accompany any barbecue feast!

Ingredients
4 cups (about 8 ounces) coleslaw mix
1/2 cup trimmed vertically sliced snow peas
1/2 cup whole kernel corn (frozen or fresh)
1/4 cup low-fat mayonnaise
1/4 cup fat-free sour cream
1/4 cup nonfat buttermilk
1 tablespoon cider vinegar
2 teaspoons sugar
1/4 teaspoon celery seed

Directions
Yield: 4 servings
Serving size: 3/4 cup

1 – Combine coleslaw, snow peas and corn in large bowl.

2 – Meanwhile, whisk mayonnaise, sour cream, buttermilk, vinegar, sugar, and celery seed in medium bowl. Add to coleslaw mixture and mix to combine.

Nutrition Information:
Calories: 85 calories, Carbohydrates: 17 g, Protein: 3 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 3 mg, Sodium: 175 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/coleslaw-snow-peas-corn/

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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
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Jill’s Pumpkin Pie

November 25, 2020 at 6:01 AM | Posted in Wild Idea Buffalo | Leave a comment
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I also have a recipe for Jill’s Pumpkin Pie which also comes from the Wild Idea Buffalo website. To make this Pie you’ll be needing are Flour, Sugar, Salted Butter, Sugar, Eggs, Cider Vinegar, Lemon Juice, Cream, and Ice Cubes. Also included is a recipe for the Pie Filling. You can find this recipe at the Wild Idea Buffalo website where you can also purchase any of the Wild Idea Products. So Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

Jill’s Pumpkin Pie
Note: For custard style pies I have learned that pre-baking crust partially will give you a nice flaky crust on the bottom. You may also need to cover crust half way through baking pie, to keep from over browning. A little extra effort, but so worth it!
Pie Crust (Makes 2 – 10” deep-dish pie crusts)

Ingredients:

3 – cups flour, plus a bit more for rolling
½ – teaspoon salt
1 – tablespoon sugar
¾ – lb. salted butter, chilled and cut into pieces, plus a little more softened for buttering pan and foil
1 – egg, beaten
1 – teaspoon cider vinegar or lemon juice *I use half of each.
2 – tablespoons cream
1 – ice cube

Preparation:

1 – Pre-heat oven to 450°.
2 – In mixer using pastry blender, mix flour, salt & sugar.
3 – In small dish, beat eggs. Add vinegar and cream and mix well. Add ice cube to mixture to keep cold, and allow ice to melt almost all the way.
4 – Add chilled butter to flour mixture until incorporated.
5 – Slowly drizzle in egg mixture.
6 – Remove dough from mixer with floured hands, shape into ball and cut in half.
7 – Press dough into disk shape with your hands and place dough onto floured parchment. Top dough with additional floured parchment and roll out.
8 – Transfer dough to buttered pie pan carefully. Press lightly into pan, crimp edges and pierce the dough randomly with a fine pronged fork, about 8 times.
9 – Chill the piecrust for 30 minutes in the refrigerator.
10 – Lightly butter foil and place buttered side down on top of piecrust, shaping foil in piecrust shape without disturbing edges. Fill foiled crust at least half way up with dried beans, rice or pie weights.
11 – Place in 450° pre-heated oven and bake for 25 minutes.
Remove foiled piecrust from oven and remove foil gently. Return piecrust to oven to allow the bottom to brown, about another 10 minutes.
12 – Remove from oven and allow to cool slightly before filling.

Pumpkin Pie Filling
A few extra ingredients for a richer, creamer filling. Enjoy.

Ingredients:

3 – eggs
1¼ – cup dark, pure cane brown sugar, packed
½ – cup sour cream
½ – cup heavy cream
¼ – cup pure maple syrup
1 – teaspoon vanilla
1 – tablespoon cinnamon
1 – teaspoon ginger
1 – teaspoon allspice
4 – cups pureed pumpkin or canned pumpkin
*Yams or butternut squash can be used too.

Preparation:

1 – In mixer, beat eggs. Add remaining ingredients in order with mixer running, stopping to scrape the bottom occasionally. Mix until well incorporated.
2 – Pour pumpkin mixture into prepared piecrust.
3 – Bake at 350° for 75 minutes. Increase heat to 450° and bake for an additional 15 to 20 minutes.
4 – Remove pie from oven and allow to cool for 2 hours before serving.
https://wildideabuffalo.com/blogs/recipes/thanksgiving-recipes

Simple Coleslaw Recipe

September 27, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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I have another Diabetic Friendly Side Dish to pass along, Simple Coleslaw Recipe. This one is made using Reduced-Fat Mayonnaise, Cider Vinegar, Celery Salt, Splenda, Cabbage, Purple Cabbage, and Carrots. This recipe is also 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/

Simple Coleslaw Recipe
A quintessential barbecue side, this quick and easy homemade coleslaw dish is the perfect addition to your next cookout. Requiring just five minutes and 10 minutes of preparation time, you can whip up a batch in a jiffy!

Ingredients
Preparation time: 10 minutes

2/3 cup reduced-fat mayonnaise
2 tablespoons cider vinegar
1/2 teaspoon celery salt
1 1/2 teaspoons Splenda artificial sweetener
1 bag (16 ounces) shredded coleslaw mix (cabbage, purple cabbage, carrot)

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

1 – In a small bowl, whisk together mayonnaise, vinegar, celery salt, and Splenda. Place coleslaw mix in a large bowl. Pour dressing over and toss to coat well. Cover and refrigerate at least 1 hour to allow coleslaw to “soften.” Stir well before serving.

Nutrition Information:
Calories: 42 calories, Carbohydrates: 5 g, Protein: 1 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 217 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/salads/simple-coleslaw/

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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 – Black Bean-Avocado Salsa with Home-Baked Tortilla Chips

September 5, 2020 at 6:02 AM | Posted in Appetizer of the Week, CooksRecipes | Leave a comment
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This week’s Appetizer of the Week is – Black Bean-Avocado Salsa with Home-Baked Tortilla Chips. This includes recipes for the Tortilla Chips and the Black Bean-Avocado Salsa. To make the Home Baked Tortilla Chips you’ll be needing Soft Corn Tortillas, Canola Oil, Garlic Powder, Ground Black Pepper, and Salt. To make the Black Bean-Avocado Salsa you’ll be using Avocados, Tomatillo, Jalapeno Chili Pepper, Cilantro Leaves, Red Onion, Black Beans, Canola Oil, Lime Juice, Cider Vinegar, and Salt. The recipe comes 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 2020! https://www.cooksrecipes.com/index.html

Black Bean-Avocado Salsa with Home-Baked Tortilla Chips
Enjoy this tasty heart healthy snack for your next celebration!

Recipe Ingredients:
Tortilla Chips:
6 (6-inch) soft corn tortillas
1 tablespoon canola oil
1/2 teaspoon garlic powder
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt

Black Bean-Avocado Salsa:
1/2 ripe medium avocado, peeled, seeded and diced
1 medium tomatillo, papery skin removed, rinsed and diced
1 large jalapeno chili pepper, finely chopped (seeded, if desired)
1/3 cup chopped fresh cilantro leaves
1/4 cup diced red onion
1/2 of a (15-ounce) can no-salt-added black beans, rinsed and drained*
2 tablespoons canola oil
1 1/2 tablespoons fresh lime juice
1 1/2 tablespoons cider vinegar
1/4 teaspoon salt

Cooking Directions:
1 – Preheat oven to 350°F (175°C).
2 – For Tortilla Chips: Stack tortillas and cut into eight equal triangles (48 wedges total). Put triangles in single layer on two baking sheets. Drizzle triangles with canola oil and sprinkle with garlic powder and black pepper. Bake for 10 to 11 minutes or until chips are light brown and beginning to crisp. Remove from oven, place baking sheets on cooling racks, sprinkle evenly with 1/4 teaspoon salt and cool completely (about 10 minutes). As chips cool, they will become crisper. Store in airtight container up to 24 hours for peak flavor and texture.
3 – For Black Bean-Avocado Salsa: Combine avocado, tomatillo, jalapeno, cilantro, red onion, black beans, canola oil, lime juice, vinegar and salt in medium bowl. Serve with tortilla chips.
Makes 6 (1/3 cup) servings.

*Note: The leftover black beans may be stored in an airtight container in the freezer up to one month for later use.

Nutritional Information Per Serving (1/6 of recipe): Calories 130; Total Fat 10g; Saturated Fat 1g; Cholesterol 0mg; Sodium 200mg; Carbohydrates 9g; Fiber 2g; Protein 2g.
https://www.cooksrecipes.com/appetizer/black_bean-avocado_salsa_with_home-baked_tortilla_chips_recipe.html

Diabetic Side Dish of the Week – Main-Dish Mediterranean Salad

August 9, 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 Main-Dish Mediterranean Salad. A light and low carb Salad Recipe. You’ll need 8 ingredients to make this recipe; Romaine Lettuce, Green Beans, Solid White Tuna, Cheery Tomatoes, Olive Oil, Cider Vinegar, Dijon Mustard, and Black Pepper. 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/

Main-Dish Mediterranean Salad
Perfect for a light lunch, this low-carb Mediterranean salad has fewer than 200 calories and can be thrown together in minutes! Just place the salad ingredients in a large bowl, blend the items for the homemade dressing together, combine, and dine!

Ingredients
1 package (10 ounces) ready-to-use chopped romaine lettuce
1/2 pound fresh green beans, cooked and drained or 1 can (about 14 ounces) whole green beans, drained
1 package (5 1/2 ounces) solid white tuna, flaked
8 ounces cherry tomatoes, halved
2 tablespoons olive oil
2 tablespoons cider vinegar or white vinegar
1 1/2 teaspoons Dijon mustard
1/2 teaspoon black pepper

Directions
Yield: 4 servings
Serving size: 3 cups salad with dressing

1 – Place lettuce, green beans, tuna and tomatoes in large bowl.

2 – To make dressing, whisk oil, vinegar, mustard, and pepper in small bowl until blended. Pour dressing over salad; toss well. Serve immediately.

Nutrition Information:
Calories: 156 calories, Carbohydrates: 9 g, Protein: 13 g, Fat: 8 g, Saturated Fat: 1 g, Cholesterol: 18 mg, Sodium: 218 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/salads/main-dish-mediterranean-salad/

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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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Seasoned Collard Greens

April 28, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | 1 Comment
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I’m passing along a perfect Diabetic Friendly Side Dish Recipe, Seasoned Collard Greens. To make this dish you’ll need Sodium-Free Powdered Instant Chicken Bouillon, Water, Frozen Collard Greens, Onion, Garlic, Turkey Bacon, Brown Sugar Salt, Red Pepper Flakes, and Cider Vinegar. The Dish is only 53 calories and 5 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 2020! https://www.diabetesselfmanagement.com/

Seasoned Collard Greens

Ingredients
Preparation time: 10 minutes
Cooking time: Approximately 35 minutes.

2 teaspoons sodium-free powdered instant chicken bouillon
2 cups water
2 packages (9 ounces each) frozen collard greens, thawed
1 small onion, finely chopped
1 clove (or 1 teaspoon) minced garlic
2 slices uncooked turkey bacon, chopped
2 teaspoons packed brown sugar
1/4 teaspoon salt
1 pinch red pepper flakes (more or less to taste)
Cider vinegar

Directions
Yield: 3 1/2 cups
Serving size: 1/2 cup

1 – Stir together bouillon and water in a pan; bring to a boil over high heat. Add greens, onion, garlic, bacon, brown sugar, and salt. Reduce heat to low-medium and simmer uncovered for 30 minutes; stir occasionally. Drain the greens well and season each serving with cider vinegar to taste (give it a try; it actually enhances the flavor of the greens). If the greens are not drained, cornbread can be used to soak up the liquid, or “pot liquor.”

Nutrition Information:
Calories: 53 calories, Carbohydrates: 8 g, Protein: 3 g, Fat: 1 g, Saturated Fat: <1 g, Cholesterol: 3 mg, Sodium: 171 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/seasoned-collard-greens/

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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 – Tempeh Dagwood Sandwich

March 30, 2020 at 6:01 AM | Posted in Meatless Monday | 1 Comment
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This week’s “Meatless Monday” Recipe of the Week is a Tempeh Dagwood Sandwich. This bad boy is loaded with nothing but good things. You’ll be needing Low-Sodium Soy Sauce, Cider Vinegar, Garlic, Soy Tempeh, Mayonnaise, Multigrain Bread, Shredded Reduced-Fat Cheddar Cheese, and Tomato. Forget about the Meat with this one! 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

Tempeh Dagwood Sandwich
Stacked up high and filled with smooth avocado, juicy tomato, and creamy cheese, this power-protein sandwich is a South Beach vegetarian favorite. Vegans can use nondairy mayo and soy cheese. If you have extra time, marinate the tempeh for up to an hour.

Recipe Ingredients:
2 tablespoons low-sodium soy sauce
1 tablespoon plus 11/2 teaspoons cider vinegar
1 garlic clove, minced
1/2 (8-ounce) package soy tempeh
1 teaspoon mayonnaise
2 slices multigrain bread, lightly toasted
1 ounce shredded reduced-fat cheddar cheese (3 tablespoons)
1/4 avocado, peeled and sliced
2 slices tomato

Cooking Directions:
Whisk together soy sauce, vinegar, and garlic in a shallow bowl. Add tempeh and marinate for 10 minutes, turning once halfway through.
Spray a medium nonstick skillet with fat-free cooking spray and heat over medium heat. Add tempeh, reserving marinade, and cook until well browned, 4 minutes per side. Remove from heat, add 2 tablespoons of the marinade to the pan, and flip tempeh once or twice until marinade is absorbed.
Spread mayonnaise on 1 bread slice. Place tempeh on top and cover with cheese, avocado, and tomato. Top with remaining bread, gently press down, slice in half, and serve.
Makes 1 serving.

Nutritional Information Per Serving (1 recipe): 450 calories, 19 g fat, 5 g saturated fat, 37 g protein, 38 g carbohydrate, 16 g dietary fiber, 860 mg sodium.
https://www.cooksrecipes.com/diabetic/tempeh_dagwood_sandwich_recipe.html

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