Diabetic Dish of the Week – SOUTHWESTERN EGG SCRAMBLE

June 18, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is a SOUTHWESTERN EGG SCRAMBLE. Start your day off right with this week’s recipe! Made using Hominy, Green Chilies, Egg Substitute, and Reduced Fat Shredded Monterey Jack Cheese. 4 ingredients and real easy to prepare. It’s 125 calories and 7 carbs per serving. The recipe is from the Diabetic Gourmet Magazine where you’ll find a huge selection of Diabetic Friendly Recipes so be sure to check it out today. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

SOUTHWESTERN EGG SCRAMBLE
Ingredients

3/4 cup canned (drained) hominy
2 tablespoons chopped green chilies
2 cups fat-free egg substitute
1/2 cup shredded, reduced-fat Monterey Jack (plain or with hot peppers) or Mexican cheese blend

Directions

1 – Coat a large nonstick skillet with cooking spray and preheat over medium heat. Add the hominy to the skillet and cook for about 1 minute, until heated through.
2 – Stir the chilies into the egg substitute and pour over the hominy. Reduce the heat to medium-low and cook without stirring for several minutes, until the eggs are set around the edges. Stirring gently to scramble, continue to cook for another minute, until the eggs are almost set.
3 – Sprinkle the cheese over the eggs and cook just until the eggs are set but not dry and the cheese is melted. Serve hot.

Recipe Yield: Yield: 4 servings“ Serving Size: 1/4 of recipe

NUTRITIONAL INFORMATION PER SERVING:
Calories: 125
Fat: 2.3 grams
Sodium: 414 milligrams
Cholesterol: 1 milligrams
Protein: 17 grams
Carbohydrates: 7 grams
https://diabeticgourmet.com/diabetic-recipes/southwestern-egg-scramble

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Kitchen Hint of the Day!

June 6, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Eat Foods That Won’t Spike Blood Sugar……………

Good choices that aren’t likely to cause a big rise in your levels include lean meat, poultry, fish, avocados, salad vegetables, eggs, and cheese. Add these items to your plate to help balance the foods you eat that have carbs.

Brown Sugar Strawberry Shortcakes

May 25, 2019 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management | 1 Comment
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I came across a Delicious and Diabetic Friendly Dessert from the Diabetes Self Management, Brown Sugar Strawberry Shortcakes. Some of the ingredients you’ll need are; Strawberries, Sugar Substitute, Reduced Fat Baking Mix, Buttermilk, and more! You can find this recipe along with all the other Diabetic Friendly Recipes at the Diabetes Self Management website. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Brown Sugar Strawberry Shortcakes
Ingredients
2 cups fresh sliced strawberries
1/4 cup sugar substitute,* divided
2 cups reduced-fat biscuit baking mix
1/2 teaspoon baking powder
1/3 cup low-fat (1%) buttermilk
2 teaspoons margarine or butter, melted
2 tablespoons packed brown sugar
6 tablespoons reduced-fat whipped topping

Directions
1 – Preheat oven to 400°F. Spray baking sheet with nonstick cooking spray.

2 – In medium bowl toss strawberries and 2 tablespoons sugar substitute. Set aside.

3 – In another medium bowl combine baking mix, remaining 2 tablespoons sugar substitute, and baking powder. Pour buttermilk over dry ingredients and stir gently with spoon until dough comes together. Remove dough from bowl, place on lightly floured surface, and pat into a 3/4- to 1-inch-thick circle.

4 – Cut dough into 6 portions. Round each piece into a circle and place on baking sheet. Brush with melted margarine and sprinkle 1 teaspoon brown sugar over each shortcake. Bake 12 to 15 minutes. Transfer to rack and let cool slightly.

5 – To assemble shortcakes: Split each shortcake in half. Place bottom half on dessert plates, cover with 1/3 cup berries, 1 tablespoon whipped topping and cake tops.

*This recipe was tested using sucralose-based sugar substitute.

Tip: Strawberries can be refrigerated, unwashed, for up to 3 days. Or, they may be frozen. To freeze strawberries, hull them and arrange them in a single layer on a jelly-roll pan. Place them in the freezer until they are frozen solid and then transfer them to storage containers. They will keep for up to 9 months.

Yield: 6 servings.

Nutrition Facts Per Serving:
Calories: 190 calories, Carbohydrates: 37 g, Protein: 4 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 1 mg, Sodium: 572 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/brown-sugar-strawberry-shortcakes/

Diabetic Dish of the Week – FRESH ASPARAGUS TOPPED WITH SUNNY-SIDE UP EGGS

May 7, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is – FRESH ASPARAGUS TOPPED WITH SUNNY-SIDE UP EGGS. A perfect way to start your day with Breakfast or Brunch, FRESH ASPARAGUS TOPPED WITH SUNNY-SIDE UP EGGS. It’s only 135 calories and 2 carbs per serving! The recipe is off one of my favorite go to recipe sites, the Diabetic Gourmet Magazine website. At the Diabetic Gourmet site you’ll find a huge selection of Diabetic Friendly Recipes so be sure to check it out today! Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

FRESH ASPARAGUS TOPPED WITH SUNNY-SIDE UP EGGS

Ingredients

1 bunch asparagus, woody ends trimmed
Cooking spray
2 Eggland’s Best large eggs
1 tablespoon olive oil (optional)
1 teaspoon Parmesan cheese (optional)
1 teaspoon breadcrumbs (optional)
1/4 cup chopped red peppers (optional)

Directions

1 – Fill medium saucepan with water and bring to a boil. Submerge asparagus and cook for approximately 2 minutes, maintaining a bright green color and slight crunch. Immediately remove asparagus and shock it in a bowl of ice water. Reserve.
2 – Coat medium size skillet with cooking spray. Crack two Eggland’s Best eggs into pan and cook over medium heat until the whites set and the edges of the eggs are cooked.
3 – Place asparagus on plate, making an even layer. Remove eggs from the pan using a slotted spatula and place on top of asparagus. Top with a drizzle of olive oil and garnish with Parmesan cheese, bread crumbs or red peppers, if desired. Can also be served on two pieces of whole wheat toast.

Recipe Yield: Yield: 2 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 135
Fat: 11 grams
Saturated Fat: 5 grams
Fiber: 1 grams
Sodium: 86 milligrams
Cholesterol: 176 milligrams
Protein: 7 grams
Carbohydrates: 2 grams
https://diabeticgourmet.com/diabetic-recipes/fresh-asparagus-topped-with-sunny-side-up-eggs

Diabetic Dish of the Week – Herb-Rubbed Beef Roast with Roasted Cauliflower

April 30, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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Oh I’ve got a good one to pass along for this week’s Diabetic Dish of the Week – Herb-Rubbed Beef Roast with Roasted Cauliflower. Perfect Dish for your Easter Dinner! It’s from the Diabetic Gourmet Magazine website. Check out the Diabetic Gourmet site for a fantastic selection of Diabetic Friendly recipes, news, and tips. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

Herb-Rubbed Beef Roast with Roasted Cauliflower
In this flavorful dish, Top loin roast, which is considered a lean cut, gets a rub-down using a simple mixture of garlic and thyme. Serve with roasted cauliflower for a potato-free version of a meat and potatoes meal. This is a nice choice for a holiday dinner with family and friends.

Recipe Yield: 16 servings.

Ingredients

1 beef Top Loin Roast, Boneless (about 3 to 4 pounds)
4 teaspoons minced garlic, divided
1 tablespoon plus 1 teaspoon fresh thyme leaves
2 heads (about 2-1/2 pounds each) cauliflower, separated into florets
6 tablespoons olive oil, divided
Salt and pepper
2/3 cups dry Italian-seasoned bread crumbs

Directions

1 – Preheat oven to 325F.
2 – Press 2 teaspoons of garlic evenly onto all surfaces of beef roast. Press thyme evenly over roast.
3 – Place roast, fat-side up, on rack in shallow roasting pan.
4 – Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover.
5 – Roast on center rack in 325F oven 1-1/4 to 1-1/2 hours for medium rare; 1-1/2 to 1-3/4 hours for medium doneness.
6 – Meanwhile, toss remaining 2 teaspoons garlic, 4 tablespoons oil and cauliflower on rimmed baking sheet.
7 – Season with salt and pepper, as desired.
8 – Cover with aluminum foil; bake on lower rack 45 minutes.
9 – Combine bread crumbs and remaining 2 tablespoons oil. Remove foil; sprinkle bread crumbs evenly over cauliflower.
10 – Continue to bake, uncovered, 30 to 45 minutes or until crumbs are golden brown and cauliflower begins to brown.
11 – Remove roast when meat thermometer registers 135F for medium rare; 145F for medium.
12 – Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10-15F to reach 145F for medium rare; 160F for medium.)
13 – Carve roast into slices; season with salt and pepper, as desired. Serve with cauliflower.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 282
Fat: 13 grams
Unsaturated Fat: 7 grams
Saturated Fat: 3 grams
Fiber: 3.8 grams
Sodium: 254 milligrams
Cholesterol: 56 milligrams
Protein: 28 grams

https://diabeticgourmet.com/diabetic-recipe/herb-rubbed-beef-roast-with-roasted-cauliflower

Diabetic Dessert of the Week – Ice Cream Cake

April 25, 2019 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week – Ice Cream Cake. Made with Crushed Sugar Cones, Unsalted Butter, Sugar Free Light Ice cream, Reduced Fat Whipped Topping, and Sugar Free Hot Fudge Sauce. It’s only 118 calories and 14 net carbs per serving! The recipe is from The Diabetes Self Management website which has a huge selection of recipes to please all tastes, diets, or cuisines! So check it out today. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Ice Cream Cake

 

Ingredients
5 crushed sugar cones
3 tablespoons unsalted butter, melted
2 pints (4 cups) no-sugar-added light ice cream, softened at room temperature, divided
1 container (8 ounces) reduced-fat whipped topping, thawed
3 tablespoons sugar-free hot fudge sauce, warmed (optional)

Directions
1 – Spray 10-inch springform pan or deep-dish pie pan with nonstick cooking spray.

2 – Place sugar cone crumbs in small bowl. Stir in butter until crumbs are evenly moistened. Press crumbs onto bottom and partially up side of prepared pan. Refrigerate 20 minutes.

3 – Spread one pint of ice cream into crust with rubber spatula. Freeze 30 minutes or until firm. Spread remaining pint of ice cream over first layer. Freeze 30 minutes or until firm. Spread whipped topping over ice cream; freeze 2 hours or until firm. If desired, drizzle with fudge sauce after 30 minutes.

4 – Let soften in refrigerator 15 to 30 minutes; slice into wedges to serve.

* Tip: To finely crush sugar cones, place in resealable plastic bag. Remove excess air from bag; seal. Press rolling pin on top of cones to break into pieces. Continue pressing until evenly crushed.

Yield: 16 servings.

Serving size: 1/16 of cake.

Nutrition Facts Per Serving:
Calories: 118 calories, Carbohydrates: 15 g, Protein: 2 g, Fat: 5 g, Saturated Fat: 4 g, Cholesterol: 11 mg, Sodium: 35 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/ice-cream-cake/

Diabetic Dish of the Week – ALASKA SALMON CAKES WITH YOGURT DILL SAUCE

April 23, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is ALASKA SALMON CAKES WITH YOGURT DILL SAUCE. Made using Cottage Cheese, Fresh Dill, Green Onions, 2 cans of Alaska Salmon, Yogurt, and Dill. The Dish is 217 calories and 8 carbs per serving. The recipe is from one of my favorite sites the Diabetic Gourmet Magazine website. The site has a huge selection of Diabetic Friendly Recipes so check it out today. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

ALASKA SALMON CAKES WITH YOGURT DILL SAUCE
Ingredients
1 egg
1/4 cup small-curd nonfat cottage cheese
1 tablespoon chopped fresh dill or 1 teaspoon dried dill weed
1 teaspoon lemon pepper seasoning
1/4 cup sliced green onions
1 can (14.75 ounces) traditional pack Alaska salmon or 2 cans or pouches (6 to 7.1 ounces each) skinless, boneless salmon, drained and chunked
3 tablespoons garlic-and-herb bread crumbs
Vegetable oil

Yogurt Dill Sauce
Yogurt Dill Sauce Ingredients
1/2 cup nonfat yogurt
1 1/2 teaspoons finely minced fresh garlic
Salt and pepper
1 tablespoon chopped fresh dill or 1 teaspoon dried dill weed
1/4 cup grated cucumber (squeeze dry)

Directions
1 – In medium bowl, whisk egg lightly. Add cottage cheese, dill, lemon pepper and green onions; mix well.
2 – Mix in drained salmon, then sprinkle in bread crumbs and mix well.
3 – Shape mixture into 4 patties, 1/2 to 3/4 inch thick and 3 inches in diameter.
4 – Heat nonstick skillet over medium-high heat and brush skillet with oil.
5 – Fry salmon cakes for about 2-1/2 to 3 minutes per side.
6 – Cakes should be crisp and golden on the outside and still moist on the inside.

To Make Yogurt Dill Sauce:
1 – Mix yogurt and garlic, and add salt and pepper to taste. Stir in dill and cucumber. Refrigerate, covered, until ready to serve.
Recipe Yield: Serves 4

NUTRITIONAL INFORMATION PER SERVING:
Calories: 217
Fat: 8 grams
Sodium: 897 milligrams
Cholesterol: 112 milligrams
Protein: 27 grams
Carbohydrates: 8 grams
https://diabeticgourmet.com/diabetic-recipes/alaska-salmon-cakes-with-yogurt-dill-sauce

Diabetic Dish of the Week – Springtime Panzanella

April 16, 2019 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 Springtime Panzanella. Get a healthy and delicious taste of Spring with this week’s recipe. Asparagus, Carrots, Red Onion, and Parmesan Cheese are just some of the ingredients you’ll need to make this recipe. It’s from one of my favorite sites and Magazines, the Diabetes Self Management. At the Diabetes Self Management site you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more so check it out today! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Springtime Panzanella

Ingredients
3 tablespoons olive oil, divided
2 cloves garlic, minced and divided
3 slices whole wheat bread, cut into 1-inch cubes
1 teaspoon salt, divided
1 pound asparagus, cut into 1-inch pieces
1/4 cup chopped carrot
1/2 cup finely chopped red onion
2 tablespoons white wine vinegar
1 tablespoon lemon juice
1/2 teaspoon deli-style mustard
2 tablespoon shredded Parmesan cheese
Directions
1 – Preheat oven to 425°F. Spray baking sheets with nonstick cooking spray.

2 – Combine 1 tablespoon oil and 1 clove garlic in large bowl; mix well. Add bread cubes; toss to coat evenly. Spread in single layer on baking sheet.

3 – Combine 1 tablespoon oil, remaining 1 clove garlic, and 1/2 teaspoon salt in same bowl. Add asparagus and carrot; toss to coat evenly. Spread on separate baking sheet.

4 – Bake bread cubes and vegetables 15 minutes, stirring once. Let stand 5 to 10 minutes to cool slightly.

5 – Meanwhile, combine onion, vinegar, remaining 1 tablespoon oil, lemon juice, mustard, and remaining 1/2 teaspoon salt in small bowl; mix well. Add bread cubes and vegetables; gently toss to coat evenly. Top with cheese just before serving.

Nutrition Facts Per Serving:
Calories: 173 calories, Carbohydrates: 13 g, Protein: 5 g, Fat: 12 g, Saturated Fat: 2 g, Cholesterol: 2 mg, Sodium: 722 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/salads/springtime-panzanella/

Diabetic Dish of the Week – TERIYAKI SHRIMP STIR-FRY WITH PINEAPPLE AND PEPPERS

April 9, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week – TERIYAKI SHRIMP STIR-FRY WITH PINEAPPLE AND PEPPERS. Shrimp Lover’s Alert! Grab your Wok and get ready to enjoy a Diabetic Friendly Shrimp Recipe. Some of the ingredients you’ll need are; Shrimp, Mushrooms, Bell Peppers, Pineapple, Brown Rice and more! The recipe is from the Diabetic Gourmet Magazine which is stocked full of healthy and delicious Diabetic Friendly Recipes! So check it out today. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

TERIYAKI SHRIMP STIR-FRY WITH PINEAPPLE AND PEPPERS
Ingredients

3/4 cup fat-free, reduced-sodium chicken broth, divided
2 tsp. cornstarch
2 Tbsp. lite Teriyaki sauce
1/8 tsp. ground pepper
2 Tbsp. canola oil, divided
3/4 lb. medium shrimp, shelled and deveined
1 Tbsp. grated or minced ginger
1 large garlic clove, minced
8 large white mushrooms, stemmed and quartered
1 cup diced green bell pepper
1 cup diced red bell pepper
1 cup fresh pineapple, in 1-inch cubes
Cooked brown rice

Directions

1 – Pour 1/4 cup of broth into small bowl. Add cornstarch and whisk to blend. Add remaining broth, Teriyaki sauce and ground pepper. Set seasoning sauce aside.
2 – In wok, heat 1 tablespoon of oil over high heat. Add shrimp and stir-fry until they look pink, 2-3 minutes. Turn shrimp out into bowl.
3 – Add remaining oil to wok. Stir-fry ginger and garlic until fragrant, 30 seconds. Add mushrooms and peppers and stir-fry until mushrooms look moist, 2 minutes. Add pineapple and return shrimp to wok. Stir seasoning sauce and pour it into pan. Stir-fry until the sauce thickens and boils, about 2 minutes. The shrimp should be white in the center. Serve immediately. Can be accompanied by cooked brown rice, if desired (not included in nutritional information).

Recipe Yield: 4 servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 200
Fat: 9 grams
Saturated Fat: 1 grams
Fiber: 2 grams
Sodium: 190 milligrams
Protein: 20 grams
Carbohydrates: 13 grams
https://diabeticgourmet.com/diabetic-recipes/teriyaki-shrimp-stir-fry-with-pineapple-and-peppers

Diabetic Dish of the Week – Turkey Meatballs with Spaghetti Squash

March 31, 2019 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 – Turkey Meatballs with Spaghetti Squash. Made using 93% lean Ground Turkey, Jennie – O Turkey would be a perfect choice! Meatballs and Spaghetti made healthier! The recipe is off the Diabetes Self Management website which has a huge selection of Diabetic Friendly Recipes so check it out today. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Turkey Meatballs with Spaghetti Squash

Ingredients
1/3 cup soft whole wheat bread crumbs (1 slice bread)
1/4 cup grated onion
1 teaspoon garlic powder
2 1/2 tablespoons minced flat leaf parsley
1/2 teaspoon red pepper flakes
1 teaspoon dried thyme
1/2 teaspoon whole fennel seeds
1 pound 93% lean ground turkey
2 egg whites
1 (12- to 16-ounce) spaghetti squash
1 can (about 14 ounces) no-salt-added crushed tomatoes
1/4 cup fat-free reduced-sodium chicken broth
1 teaspoon dried oregano
1 tablespoon minced fresh basil
1/3 cup minced green onions

Directions
1 – Mix bread crumbs, onion, garlic, parsley, red pepper, thyme, and fennel seed in bowl. Mix ground turkey with egg whites in large bowl, and add seasoned crumbs. Knead mixture well. Cover and chill meat 10 minutes. Preheat broiler.

2 – Split squash in half. Remove seeds. Place in glass baking dish, cut side down. Add 3 to 4 tablespoons water. Microwave on HIGH 10 to 12 minutes, or until fork-tender. Set aside to cool.

3 – Form 20 meatballs with chilled turkey. Put meatballs on pan; broil 4 to 5 minutes. Remove pan, turn meatballs, and cook 4 minutes more. Mix tomatoes and broth in 12-inch skillet; simmer over low heat. Add meatballs, oregano, basil, and green onions. Stir and cook until hot, about 10 minutes.

4 – Scrape squash into strands onto serving plate. Top with sauce and meatballs.

Yield: 4 servings.

Serving size: 1/4 cup spaghetti squash with 1/4 cup sauce and 5 meatballs.

Nutrition Facts Per Serving:
Calories: 224 calories, Carbohydrates: 20 g, Protein: 31 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 47 mg, Sodium: 450 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/turkey-meatballs-spaghetti-squash/

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