Wild Idea Buffalo Recipe of the Week – CURRIED SHORT RIBS

November 16, 2022 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 CURRIED SHORT RIBS. Included are recipes for the Short Ribs, Vegetables and Curry. To make this week’s recipe you’ll be needing Wild Idea Buffalo Short Ribs, Curry Powder, Ground Ginger, Sea Salt, Apple Cider, Vegetables, and Curry. 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 2022! https://wildideabuffalo.com/

CURRIED SHORT RIBS
This recipe is perfect for when you want a great meal but have limited time. The aromatic flavors will bring the curious to the kitchen. Note: If using Back Ribs, reduce cooking time to one hour.

INGREDIENTS
INGREDIENTS FOR RIBS:
2.5 – pounds Buffalo Short Ribs or 2 packages Back Ribs
2 – teaspoons curry powder
1 – teaspoon ground ginger
½ – teaspoon sea salt
2 – cups apple cider, heated

INGREDIENTS FOR VEGETABLES & CURRY:
½ – tablespoon olive oil
4 – tablespoons unsalted butter
1 – onion, peeled and chopped
½ – butternut squash, peeled & cubed
salt and pepper
1 – can coconut milk
1 – tablespoon tamari
2 – teaspoons brown sugar
2 – cloves garlic, chopped
2 – teaspoons red pepper flakes
zest and juice of one lemon, separated
2 – teaspoons curry powder
fresh cilantro or basil, chopped

DIRECTIONS
CURRIED SHORT RIBS
1 – Rinse the ribs under cold water and pat dry. Place the ribs a pan, spacing them apart.
2 – Mix curry powder, ginger, and salt together.
3 – Rub the spice mixture into the meat. Cover and allow the ribs to rest for 1 to 2 hours at room temperature.
4 – Preheat the oven to 350°.
5 – Bake the ribs, uncovered, for 15 minutes.
6 – Add the hot cider and cover with foil. Braise for 1½ hours. Check meat for tenderness. If not done to desired consistency, continue to braise for another 20 minutes or until preferred tenderness is reached.
7 – While the ribs are braising, prep the squash, onions, and curry sauce ingredients.
8 – Remove the ribs from the oven and turn over so the tops are now in the pan juices. Cover and allow to rest for 10 minutes.
9 – Transfer the ribs to a cutting board and cut each strip in between the bone. Cover while making the sauce.
10 – In a skillet over medium-high heat, add the olive oil and 2 tablespoons of the butter. Add the onion and the squash and season with a bit of salt and pepper. Sauté until al dente.
11 – While vegetables are cooking, mix the coconut milk, tamari, and brown sugar together and set aside.
12 – Remove vegetables from the pan and transfer to a plate. Add the remaining 2 tablespoons of butter to the pan, along with the chopped garlic and red pepper flakes. Give a quick sauté before adding the lemon zest and curry powder. Stir and sauté for a couple of minutes.
13 – Stir in the coconut milk mixture and bring to a light boil.
14 – Whisk in the lemon juice and return the vegetables to the skillet and stir to coat.
15 – Nestle the cut short ribs into the skillet and heat for about 3 to 4 minutes.
REMOVE FROM THE HEAT, GARNISH WITH FRESH CHOPPED HERBS, AND SERVE. SO GOOD!!!

Jill O’Brien
https://wildideabuffalo.com/blogs/recipes/curried-short-ribs

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“Meatless Monday” Recipe of the Week – Tofu and Edamame Stir-Fry with Thai Coconut Sauce

November 14, 2022 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Tofu and Edamame Stir-Fry with Thai Coconut Sauce. To make this week’s recipe you’ll be needing Extra Firm Tofu, Quick Cooking Rice, Vegetable Oil, Quick Cooking Rice, Vegetable Oil, Ginger, Garlic, Frozen Edamame, Curry Powder, Thai Red Curry Paste, Cashews, Coconut Milk, Fish Sauce, Sugar, and Salt. 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 2022! https://www.cooksrecipes.com/index.html

Tofu and Edamame Stir-Fry with Thai Coconut Sauce
Recipe Ingredients:

1 (14-ounce) package extra firm tofu, drained
2 cups quick cooking rice
2 tablespoons vegetable oil
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 (16-ounce) bag frozen edamame, shelled
1 1/2 teaspoon curry powder
1/2 teaspoon Thai red curry paste
1/3 cup cashews
1 cup canned coconut milk
4 teaspoons fish sauce
2 teaspoons granulated sugar
1/4 teaspoon salt

Cooking Directions:
1 – Set tofu on a plate and cover with a paper towel. Set another plate on top and let stand briefly to extract excess water.
2 – Transfer tofu to a cutting board and cut into 1/2-inch cubes.
3 – Meanwhile, cook the rice according to package directions.
4 – Heat 1 tablespoon of the oil in a large nonstick skillet or wok over high heat. Add the tofu and cook, stirring occasionally, until lightly golden, about 5 to 7 minutes. Transfer tofu to a plate and reserve.
5 – Return the skillet to the heat and add the remaining oil. Stir in the ginger and garlic; cook 30 seconds.
6 – Add the edamame, stir fry and cook 5 minutes.
7 – Add the curry powder and curry paste; cook 1 minute, stirring.
8 – Add the tofu and cashews and cook 1 minute until hot.
9 – Stir in the coconut milk, fish sauce, sugar, and salt. Bring the mixture to a boil and cook, stirring occasionally, until slightly thickened, 3 to 4 minutes.
10 – Serve over the rice.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 529; Total Fat: 33g; Saturated Fat: 14g; Total Carbs: 59g; Fiber: 5g; Protein: 19g.
https://www.cooksrecipes.com/mless/tofu_and_edamame_stir-fry_with_thai_coconut_sauce_recipe.html

Diabetic Dish of the Week – Curried Chicken and Winter Vegetable Stew

October 4, 2022 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 Curried Chicken and Winter Vegetable Stew. To make this week’s Dish you’ll be needing Cooking Spray, Boneless Skinless Chicken Breasts, Curry Powder, Fat-Free Reduced-Sodium Chicken Broth, Diced Tomatoes, Turnip, Carrots, Onion, Tomato Paste, and Raisins. There’s 170 calories and 9 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 2022! https://www.diabetesselfmanagement.com/

Curried Chicken and Winter Vegetable Stew
Are you a fan of Indian food? If so, you’ll love this quick and easy low-carb stew, featuring the mouthwatering flavors of curried chicken and hearty winter vegetables!

Ingredients
Nonstick cooking spray
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1 tablespoon curry powder
3 1/2 cups fat-free reduced-sodium chicken broth
1 can (about 14 ounces) no-salt-added diced tomatoes
2 medium turnips, cut into 1-inch pieces
2 medium carrots, halved lengthwise, then cut crosswise into 1-inch slices
1 medium onion, chopped
1/4 cup no-salt-added tomato paste
1/2 cup raisins (optional)

Directions
Yield: 6 servings
Serving size: 1 cup and about 2 tablespoons

1. Spray large saucepan with cooking spray; heat over medium heat. Cook chicken, stirring occasionally, 5 minutes, or until lightly browned. Add curry powder; cook and stir 1 minute.

2. Stir in broth, tomatoes, turnips, carrots, onion, tomato paste, and raisins, if desired. Bring to a boil. Reduce heat; simmer, covered, stirring occasionally, 15 minutes, or until vegetables are tender.

Serving suggestion: Serve with couscous or brown rice.

Nutrition Information:
Calories: 170 calories, Carbohydrates: 12 g, Protein: 23 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 55 mg, Sodium: 360 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/curried-chicken-and-winter-vegetable-stew/

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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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Jennie – O Turkey Recipe of the Week – Curried Turkey Tacos

September 16, 2022 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 Curried Turkey Tacos. To make this week’s recipe you’ll be needing JENNIE-O® Lean Ground Turkey, Onion, Black Bean, Salsa, Taco Seasoning, Curry Powder, Shredded Mexican Cheese Blend, Taco Shells, and Shredded Lettuce. There’s 423 calories and 24.2 net carbs per serving. 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 2022! https://www.jennieo.com/

Curried Turkey Tacos
An unexpected combination sure to ignite the taste buds. Curry powder and taco seasoning come together to create an unusual, yet delicious pairing for your weeknight dinner.

Total Time – 30 minutes
Serving Size – Makes 5 Servings

Ingredients
1 – (16-ounce) package JENNIE-O® Lean Ground Turkey
1 – teaspoon dried minced onion
1 – can (15 ounce) black beans, rinsed and drained
3/4 – cup salsa
2 – teaspoons taco seasoning
1/2 – teaspoon curry powder
1 1/2 – cups shredded Mexican cheese blend, divided
10n- taco shells

Shredded lettuce
Sour cream and additional salsa

Directions
1) In a large skillet, cook turkey according to package directions. Always cook to well-done, 165°F as measured by a meat thermometer. Stir in onion, beans, salsa, taco seasoning, and curry powder. Cook 3 to 4 minutes, or until mixture is heated through. Stir in 1 cup cheese.

2) Spoon into taco shells. Sprinkle with remaining cheese; top with lettuce. Serve with sour cream and salsa if desired.

Nutrition
Calories – 423
Protein – 29g
Carbohydrates – 30.8g
Fiber – 6.6g
Sugars – .04g
Fat – 22g
Cholesterol – 99mg
Sodium – 960.7mg
Saturated Fat – 7.5g
https://www.jennieo.com/recipes/curried-turkey-tacos/

Diabetic Dish of the Week – Diabetic Chicken, Broccoli, and Rice Bake Recipe

September 6, 2022 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | 2 Comments
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This week’s Diabetic Dish of the Week is a Diabetic Chicken, Broccoli, and Rice Bake Recipe. To make this recipe you’ll be needing Frozen Chopped Broccoli, White Rice, Chicken Breast, Campbell’s Healthy Request Cream of Chicken Soup. There’s 244 calories and 18 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 2022! https://www.diabetesselfmanagement.com/

Diabetic Chicken, Broccoli, and Rice Bake Recipe
Packed with broccoli, rice, and tender diced chicken breast, this hearty dish is full of protein to keep you fueled for hours. What’s more, it freezes well and can be doubled to make

a 9″ x 13″ casserole, providing even more servings — or leftovers!

Ingredients
Preparation time: 15 minutes
Baking time: 25–30 minutes

Cooking spray
1 package (10 ounces) frozen, chopped broccoli, thawed
1 cup cooked white rice (warm slightly if using leftover rice)
2 cups (about 8 ounces) diced cooked chicken breast
1 can (10 3/4 ounces) Campbell’s Healthy Request cream of chicken soup
1/4 cup reduced-fat mayonnaise
1/4 cup skim milk
1/8 teaspoon curry powder
1 teaspoon dill
1/2 teaspoon lemon juice
1 tablespoon fine, dry bread crumbs
Paprika

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

1 – Preheat oven to 350°F. Coat an 8″ x 8″ pan with cooking spray. Layer broccoli in bottom of pan. Top evenly with rice and then chicken. In a large bowl, whisk together soup, mayonnaise, milk, curry powder, dill, and lemon juice; mix well. Pour evenly over chicken. Sprinkle top of casserole with bread crumbs and paprika. Spray cooking spray over bread crumbs (to help them crisp during baking). Bake uncovered for 25–30 minutes, or until bubbly.

* This recipe freezes well. It can be doubled to make a 9″ x 13″ casserole.

Nutrition Information:
Calories: 244 calories, Carbohydrates: 20 g, Protein: 23 g, Fat: 8 g, Saturated Fat: 2 g, Sodium: 382 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/chicken-broccoli-and-rice-bake/

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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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Diabetic Dish of the Week – Chicken Salad Pitas With Yogurt Sauce

July 5, 2022 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | 2 Comments
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This week’s Diabetic Dish of the Week is Chicken Salad Pitas With Yogurt Sauce. To make this week’s recipe you’ll be needing Red Seedless Grapes, Chicken Breast, Celery, Plain Nonfat Greek Yogurt, Fat-Free Mayonnaise, Salt, Chili Powder, Curry Powder, Black Pepper, Whole Wheat Pitas, Leaf Lettuce, and Sliced Almonds. There’s 178 calories and 17 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 2022! https://www.diabetesselfmanagement.com/

Chicken Salad Pitas With Yogurt Sauce
Tired of the same ol’ peanut butter and jelly sandwiches for lunch? Give these Mediterranean-inspired pitas a try! They take just a few minutes to throw together, and with a nice balance of carbohydrate, protein, and fat, will keep you fueled until dinnertime.
Ingredients
1/2 cup red seedless grapes, halved if large
1 1/2 cups diced cooked chicken breast
1 stalk celery, chopped
2 1/2 tablespoons plain nonfat Greek yogurt
2 tablespoons fat-free mayonnaise
1/4 teaspoon salt
1/8 teaspoon chili powder
1/8 teaspoon curry powder
1/8 teaspoon black pepper
2 whole-wheat pitas, cut in half
4 pieces leaf lettuce
1 tablespoon sliced almonds

Directions
Yield: 4 servings
Serving size: 1 pita half with 1/2 cup filling

1. Combine chicken, grapes, and celery in medium bowl. Combine yogurt, mayonnaise, salt, chili powder, curry powder, and pepper in small bowl. Stir well. Spoon over chicken mixture; stir again.

2. Split each pita half open and line with lettuce leaf. Spoon 1/2 cup chicken mixture into each pita half; sprinkle with 1 1/2 teaspoons sliced almonds.

Nutrition Information:
Calories: 178 calories, Carbohydrates: 20 g, Protein: 20 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 41 mg, Sodium: 410 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/chicken-salad-pitas-with-yogurt-sauce/

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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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Appetizer of the Week – TANDOORI CHICKEN SKEWERS WITH MINT RAITA

May 14, 2022 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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This week’s Appetizer of the Week is a recipe for TANDOORI CHICKEN SKEWERS WITH MINT RAITA. To make this week’s recipe you’ll be needing Fat Free Plain Greek Yogurt, Reduced Fat Coconut Milk, Curry Powder, Garlic Cloves, Salt, Canola Oil, Skinless and Boneless Chicken Breast, Red Onion, Fresh Mint, and Lime Juice. The Dish is 121 calories and 7 carbs per serving. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2022! https://diabeticgourmet.com/

TANDOORI CHICKEN SKEWERS WITH MINT RAITA
Recipe for Tandoori Chicken Skewers with Mint Raita from our Main Dishes recipe section.

Ingredients

1 cup fat-free plain Greek yogurt, divided
1/3 cup reduced fat coconut milk, divided
2 tsp. curry powder, mild or hot
1-2 finely chopped garlic cloves
3/4 tsp. sea salt, divided
1 Tbsp. canola oil
1 lb. skinless and boneless chicken breast
2 Tbsp. finely chopped red onion
2 Tbsp. chopped fresh mint
1 tsp. fresh lime juice
12 (8-inch) bamboo skewers

Directions

1 – In wide, shallow bowl or deep plate, combine 2 tablespoons of yogurt with 2 tablespoons of coconut milk, curry powder, garlic and 1/2 teaspoon salt. Mix in oil.
2 – Cut chicken lengthwise into 12 strips. Insert skewer into bottom of one chicken strip and work it up lengthwise to top. Repeat with remaining chicken. Place skewers in curry marinade and using your fingers, make sure it coats them. Cover with plastic wrap and refrigerate for 1 to 8 hours.
3 – Arrange marinated chicken on paper toweling and blot dry, removing all excess marinade. Heat large skillet over medium-high heat, then coat with cooking spray. Or heat stovetop griddle. Arrange skewers in one layer in pan and cook for 2 minutes, browning chicken. Using tongs, turn skewers and brown on another side, 2 minutes. Turn chicken and cook until it is opaque and hot around skewer at thickest part of chicken. Transfer skewers to serving plate.
4 – While chicken cooks, prepare the Raita. In bowl, combine remaining yogurt and coconut milk with onions, mint, lime juice and remaining salt. When possible, make Raita 30 minutes before serving chicken to allow its flavors to develop and meld. Serve it the day it is made.

Recipe Yield: Makes 4 servings for main course or a snack for 6 or 12 people

NUTRITIONAL INFORMATION PER SERVING:
Calories: 121
Fat: 7 grams
Saturated Fat: 3 grams
Sodium: 297 milligrams
Protein: 8 grams
Carbohydrates: 7 grams
https://diabeticgourmet.com/diabetic-recipes/tandoori-chicken-skewers-with-mint-raita

Chicken, Peach, and Cabbage Salad

February 20, 2022 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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I’m passing along a recipe for a Chicken, Peach, and Cabbage Salad. To make this Salad you’ll be needing Chicken Breasts, Red Cabbage, Peach, Celery, Fat Free Plain Yogurt, Orange Juice, Curry Powder, Salt, and Black Pepper. There’s 154 calories and 8 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 2022! https://www.diabetesselfmanagement.com/

Chicken, Peach, and Cabbage Salad
For days when you’re craving a homemade meal but don’t have much time, this low-carb and colorful salad comes together quickly and provides a hearty dose of protein to keep

you fueled.

Ingredients
1 1/2 cups diced cooked chicken breast, chilled
1 cup shredded red cabbage
1 medium ripe peach, peeled, pitted, and cut into 1-inch pieces or 1 small mango, peeled and diced
1 stalk celery, diced
1/4 cup fat-free plain yogurt or 2 tablespoons fat-free yogurt plus 2 tablespoons fat-free sour cream
3 tablespoons peach nectar or orange juice
1/4 teaspoon curry powder
1/8 teaspoon salt
1/8 teaspoon black pepper

Directions
Yield: 3 servings
Serving size: 1 cup

1. Combine chicken, cabbage, peach, and celery in medium bowl. Toss gently but well.

2. Stir together yogurt, juice, curry powder, salt, and pepper in small bowl. Stir into salad mixture. Mix gently but well.

Nutrition Information:
Calories: 154 calories, Carbohydrates: 10 g, Protein: 23 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 54 mg, Sodium: 174 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/salads/chicken-peach-and-cabbage-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 – Crab Curry Dip

February 19, 2022 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 a Crab Curry Dip. To make this week’s recipe you’ll be needing Light Cream Cheese, Nestle Carnation Evaporated Fat Free Milk, Imitation Crab meat, Green Onions, Curry Powder, Salt, and Assorted Cut Vegetables. There’s 100 calories and 3 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 2022!  https://www.cooksrecipes.com/index.html

Crab Curry Dip
Try this reduced fat crab dip with a delicious curry twist.

Recipe Ingredients:
1 (8-ounce) package light cream cheese (Neufchâtel), softened
1/2 cup NESTLÉ® CARNATION® Evaporated Fat Free Milk
3/4 cup (4-ounces) fresh, cooked OR chopped imitation crabmeat
2 tablespoons thinly sliced green onion
2 tablespoons finely chopped red bell pepper
1/2 teaspoon curry powder
1/4 teaspoon garlic salt
Assorted cut fresh vegetables

Cooking Directions:
1 – Beat cream cheese and evaporated milk in small mixer bowl until creamy.
2 – Stir in crabmeat, green onion, bell pepper, curry powder and garlic salt.
3 – Cover; refrigerate for 30 minutes. Serve with vegetables.
Makes 8 servings (1/4 cup each).

Nutritional Information Per Serving (1/8 of recipe): Calories: 100 Calories from Fat: 60 Total Fat: 6 g Saturated Fat: 4 g Cholesterol: 30 mg Sodium: 220 mg Carbohydrates: 3 g Dietary Fiber: 0 g Sugars: 3 g Protein: 6 g
https://www.cooksrecipes.com/appetizer/crab_curry_dip.html

“Meatless Monday” Recipe of the Week – Split Pea and Rice Soup Recipe for Diabetics

January 17, 2022 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Meatless Monday, Vegetarian | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Split Pea and Rice Soup Recipe for Diabetics. To make this week’s Recipe you’ll be needing Vegetable Oil, Onion, Carrots, Celery, Garlic, Curry Powder, Split Peas, Brown Rice, Water, Bay Leaf, Salt, and Pepper. There’s 131 calories and 22 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 2022! https://www.diabetesselfmanagement.com/

Split Pea And Rice Soup Recipe for Diabetics
Peas? Yes, please! If you’re a fan of this versatile legume, you’ll want to try this cold-weather favorite. Packed with peas and brown rice and spiced with a hint of curry, it’s a satisfying winter snack or side.

Ingredients
Preparation time: 15 minutes
Cooking time: 1 to 1 1/2 hours.

1 tablespoon vegetable oil
1 onion, chopped
2 carrots, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1 to 2 teaspoons curry powder, to taste
2 cups split peas
1 cup uncooked brown rice, rinsed
8 cups water
1 bay leaf
1/2 teaspoon pepper
1/2 teaspoon salt

Directions
Yield: about 14 cups
Serving size: 1 cup

1 – Heat oil in large kettle and sauté onion, carrots, celery, and garlic until tender. Stir in curry powder to taste. Add split peas, rice, water, and bay leaf. Bring to a boil; reduce heat and cover. Simmer for 1 to 1 1/2 hours or until peas and rice are tender. Add pepper and salt and serve hot.

Nutrition Information:
Calories: 131 calories, Carbohydrates: 24 g, Protein: 6 g, Fat: 2 g, Saturated Fat: <1 g, Sodium: 227 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/hearty-split-pea-and-rice-soup/

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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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