Diabetic Dessert of the Week – Upside-Down Apple and Walnut Spice Cake Recipe for Diabetics

January 16, 2020 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 is Upside-Down Apple and Walnut Spice Cake Recipe for Diabetics. You’ll need small Rome Beauty Apples or Granny Smith Apples can be used as a substitute. You’ll also need Spices and Walnuts to make this Dessert. The recipe is from the Diabetes Self Management website where you’ll find a a huge selection of Diabetic Friendly Recipes along with Diabetes Management Tips, Diabetes News and more! You can also subscribe to the Diabetes Self Management Magazine which is full of great Tips and Diabetic Friendly Recipes. I just received the latest issue over the weekend. I’ve left a link to subscribe to the Magazine at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Upside-Down Apple and Walnut Spice Cake Recipe for Diabetics
Ingredients
1 small Rome Beauty apple,* peeled, cored and thinly sliced
4 tablespoons sugar, divided
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
3 tablespoons unsalted butter, softened
1/2 teaspoon vanilla
2 large eggs
2 small Rome Beauty apples, peeled, cored and finely chopped
1/4 cup walnuts, lightly toasted

Directions
1 – Preheat oven to 350°F. Spray 9-inch square baking pan with nonstick cooking spray; line bottom of pan with parchment paper.

2 – Place apple slices in medium bowl and toss gently with 1 tablespoon sugar; reserve.

3 – In large bowl sift together flour, baking soda, salt, cinnamon, nutmeg, and allspice. In another large bowl cream remaining sugar and butter until smooth. Add vanilla; mix well. Add eggs, 1 at a time, to mixture; mix until smooth. Add chopped apples; mix with spatula to blend.

4 – Spoon flour-spice mixture into apple-sugar-butter-egg mixture; mix well with spatula.

5 – Place reserved apple slices on bottom of prepared baking pan; sprinkle with walnuts. Spoon batter over apples and walnuts; smooth batter with spoon sprayed with nonfat cooking spray. Bake about 30 minutes or until firm in center; remove and cool on wire rack. Insert knife around edges to dislodge cake from pan; quickly turn pan upside down over serving plate. Slice with serrated knife to serve.

*Note: If unavailable, may substitute with Granny Smith apple.

Serving size: 8 servings.
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/upside-down-apple-and-walnut-spice-cake/

 

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Diabetic Dish of the Week – QUICK ITALIAN BEEF ROAST WITH ZUCCHINI AND TOMATOES

January 7, 2020 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 QUICK ITALIAN BEEF ROAST WITH ZUCCHINI AND TOMATOES. Eye of Round Beef Roast along with Zucchini, and Tomatoes, and Dinner is served! The dish is only 244 calories and 4 carbs per serving! The recipe is from the Diabetic Gourmet Magazine website where you’ll find a huge selection of Diabetic Friendly Recipes so be sure to check it out today! Enjoy and Eat Healthy in 2020! https://diabeticgourmet.com/

QUICK ITALIAN BEEF ROAST WITH ZUCCHINI AND TOMATOES
Ingredients

1 beef Eye of Round Roast (2 pounds)
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon pepper
3 medium zucchini, sliced (1/2-inch)
1 tablespoon olive oil
1 teaspoon lemon juice
1/2 teaspoon dried basil
1/2 cup cherry tomatoes halves

Directions

1 – Heat oven to 325F.
2 – Combine salt, 1/2 teaspoon basil, oregano and pepper; press onto beef roast.
3 – Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover.
4 – Roast in 325F oven 1-1/4 hours for medium rare doneness.
5 – Remove roast when meat thermometer registers 135F.
6 – Transfer to board; tent with foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10F to reach 145F for medium rare.)
7 – Increase oven temperature to 425F.
8 – Combine remaining ingredients, except tomatoes, in large bowl; toss. Place on rack in pan.
9 – Roast in 425F oven 15 minutes or until tender. Add tomatoes; toss. Carve roast. Serve with vegetables.
NOTES:
Rubs are an popular way to season a roast. Not only does it add flavor, but it creates a coat that helps seal in moisture and adds texture.
Recipe Yield: Makes 8 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 244
Fat: 7 grams
Saturated Fat: 2 grams
Fiber: 1 grams
Sodium: 278 milligrams
Cholesterol: 86 milligrams
Protein: 35 grams
Carbohydrates: 4 grams
https://diabeticgourmet.com/diabetic-recipes/quick-italian-beef-roast-with-zucchini-and-tomatoes

Diabetic Dish of the Week – Orange-Pomegranate Glazed Ham

December 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 a recipe for Orange-Pomegranate Glazed Ham. Made using a 9 pound bone-in and Fully Cooked Spiral-Cut Smoked Ham Half, Pomegranate Juice, Orange Marmalade, Ground Cloves, and Dijon Mustard. The Ham is only 122 calories and 5 carbs per serving. The recipe comes from the Diabetes Self Management website where you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more so be sure to check it out soon. You can also subscribe to the Diabetes Self Management website, one of my favorite Magazines. I’ve left a link to subscribe at the end of the post. So Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Orange-Pomegranate Glazed Ham
The seasonal flavors of pomegranate juice, orange marmalade, ground cloves and Dijon mustard add some zing to this baked ham. Use this as the centerpiece for your next holiday feast, and your guests are guaranteed to go back for seconds.

Ingredients
1 (9 pound) bone-in, fully cooked, spiral-cut smoked ham half
1 cup pomegranate juice
3 tablespoons orange marmalade
1/4 teaspoon ground cloves
1/2 teaspoon Dijon mustard

Directions
1 – Preheat oven to 350°F. Unwrap ham; trim fat. Place, flat side down, on roasting pan. Cover loosely with foil. Bake 1 hour 45 minutes.

2 – Meanwhile, heat juice in small saucepan over medium heat. Reduce heat to medium-low; cook 40 minutes or until juice is reduced to about 1/4 cup. Remove pan from heat. Let stand 10 minutes to cool slightly. Stir in marmalade, cloves, and mustard until smooth and well blended.

3 – Remove foil from ham; brush evenly with orange-pomegranate glaze. Increase oven temperature to 425°F.

4 – Bake 15 minutes. Let stand 5 minutes before slicing and serving.

Yield: 36 servings.

Serving size: 1/36 of total recipe.

Nutrition Facts Per Serving:
Calories: 122 calories, Carbohydrates: 5 g, Protein: 11 g, Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 37 mg, Sodium: 794 mg, Fiber: 0 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/orange-pomegranate-glazed-ham/

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Herbed Corn on the Cob

December 31, 2019 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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I’ve got a Diabetic Friendly Side Dish to pass along for everyone, Herbed Corn on the Cob. All you’ll need to make this recipe is Medium Size Ears of Corn, Butter, Mixed Herbs (such as basil, oregano, sage and rosemary),Salt, and Black Pepper. This dish is only 86 calories and 12 net carbs per serving (1 Ear of Corn). The recipe comes from the Diabetes Self Management website where you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more so be sure to check it out soon. You can also subscribe to the Diabetes Self Management website, one of my favorite Magazines. I’ve left a link to subscribe at the end of the post. So Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Herbed Corn on the Cob

Ingredients
1 tablespoon butter or margarine
1 teaspoon mixed dried herbs (such as basil, oregano, sage and rosemary)
1/8 teaspoon salt
Black pepper
4 medium ears corn (6 to 7 ounces each), husks removed

Directions
1 – Combine butter, herbs, salt, and pepper in small microwavable bowl. Microwave on MEDIUM (50%) 30 to 45 seconds or until butter is melted.

2 – With pastry brush, coat corn with butter mixture. Place corn on microwavable plate; microwave on HIGH 5 to 6 minutes. Turn; microwave on HIGH 5 to 6 minutes or until tender.

Yield: 4 servings.

Serving size: 1 ear corn.

Nutrition Facts Per Serving:
Calories: 86 calories, Carbohydrates: 14 g, Protein: 2 g, Fat: 4 g, Saturated Fat: 2 g, Cholesterol: 8 mg, Sodium: 106 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/sides/herbed-corn-cob/


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It’s Chili, Chowder, or Stew Saturday – Comforting Slow Cooked Chili Recipe

December 28, 2019 at 6:02 AM | Posted in Diabetes Self Management, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday recipe is – Comforting Slow Cooked Chili Recipe. When Winter sets in its Chili Time! This week’s recipe is made using Ground Turkey Breast along with Onion, Pinto Beans, Corn, Diced Tomatoes, Green Chilies, and Spices. All the makings of one delicious and healthy Chili! It’s from one of my favorite sites, the Diabetes Self Management website. At the Diabetes Self Management site you’ll find a fantastic selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more so check it out today. Enjoy and Make 2020 a Healthy One! https://www.diabetesselfmanagement.com/

Comforting Slow Cooked Chili Recipe
Ingredients
1 pound ground turkey breast
1 large onion, finely chopped
1 can (15 ounces) pinto beans, rinsed and drained
1 can (8 1/2 ounces) corn, rinsed and drained
1 can (15 ounces) tomato sauce
1 can (14 1/2 ounces) diced tomatoes
1 can (10 ounces) diced tomatoes and green chilies
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt

Directions
In a nonstick skillet over medium heat, cook ground turkey until meat is no longer pink; drain. Transfer meat to slow cooker. Add remaining ingredients and stir until combined. Cook on “high” for 4 hours; remove lid and stir quickly halfway through.

Yield: 8 cups. Serving size: 1 cup.

Nutrition Facts Per Serving:
Calories: 214 calories, Carbohydrates: 24 g, Protein: 16 g, Fat: 6 g, Saturated Fat: 2 g, Sodium: 901 mg, Fiber: 5 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/comforting-slow-cooker-chili/

 

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Your one-stop resource for advice, news and strategies for living with diabetes.
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Diabetic Dish of the Week – Hash Brown Breakfast Casserole for Diabetics

December 24, 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 – Hash Brown Breakfast Casserole for Diabetics. Start your day off with a Delicious and Diabetic Friendly Hash Brown Breakfast Casserole. Made using Hash Brown Potatoes, Chopped Extra Lean Ham, Shredded Reduced Fat Cheddar Cheese, Green Onions, Fat Free Skim Milk, Flour, Egg Substitute, and Pepper. You can find this recipe along with all the other Diabetic Friendly Recipes at the Diabetes Self Management Recipes website. You can also subscribe to the Diabetes Self Management Magazine. I’ve left a link to subscribe at the end of the post. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Hash Brown Breakfast Casserole for Diabetics

Ingredients
3 cups refrigerated or frozen hash brown potatoes, thawed
1 1/2 cups (6 ounces) finely chopped extra-lean ham
3/4 cup (3 ounces) shredded reduced-fat Cheddar cheese
1/4 cup sliced green onions
1 can (12 ounces) evaporated fat-free (skim) milk
1 tablespoon all-purpose flour
1 cup cholesterol-free egg substitute
1/2 teaspoon black pepper

Directions
1 – Lightly spray 8-inch square baking dish with nonstick cooking spray. Layer potatoes, ham, cheese, and green onions in prepared dish.

2 – Gradually whisk evaporated milk into flour in medium bowl. Stir in egg substitute and pepper; pour over potato mixture. Cover; refrigerate 4 hours or overnight.

3 – Preheat oven to 350°F. Bake, uncovered, 55 to 60 minutes or until knife inserted into center comes out clean. Let stand 10 minutes before serving.Copyright Diabetic Cooking.

Yield: 6 servings.

Serving size: 1 piece (1/6 of total recipe).

Nutrition Facts Per Serving:
Calories: 223 calories, Carbohydrates: 24 g, Protein: 21 g, Fat: 9 g, Saturated Fat: 3 g, Cholesterol: 19 mg, Sodium: 748 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/breakfast/hash-brown-breakfast-casserole/

 

 

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Caprese Salad

December 24, 2019 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, salad | Leave a comment
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I’ve got another Diabetic Friendly Recipe to pass along, Caprese Salad. Made using Tomatoes, Part Skim Mozzarella Cheese, Salt, Pepper, Extra Virgin Olive Oil, and Basil Leaves. The recipe is off the Diabetes Self Management website where you’ll find a huge selection of Diabetes Friendly Recipes, Diabetes News, and Diabetes Management Tips. You can also subscribe to the Diabetes Self Management Magazine. I’ve left a link to subscribe at the end of the post. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Caprese Salad
Caprese is a simple salad from the Italian region of Campania, traditionally including sliced fresh mozzarella cheese, plum tomatoes, and basil. The refreshing salad is seasoned with salt, black pepper, and olive oil. At only 73 calories per serving, the salad won’t break your calorie budget.

Ingredients
3 medium tomatoes (3/4 pound total), cut into 8 slices
2 (1-ounce) slices part-skim mozzarella cheese, each cut into strips (24 strips total)
1/8 teaspoon salt
Pinch black pepper
2 teaspoons extra-virgin olive oil
1/4 cup thinly sliced fresh basil leaves

Directions
1 – Arrange tomatoes and cheese alternately on plate, overlapping slightly. Sprinkle with salt and pepper and drizzle with oil. Scatter basil on top.

Yield: 4 servings.

Serving size: 1/4 of recipe.

Nutrition Facts Per Serving:
Calories: 73 calories, Carbohydrates: 9 g, Protein: 4 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 9 mg, Sodium: 165 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/salads/caprese-salad/

 

 

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Diabetic Dessert of the Week – Bread Pudding Snacks

December 19, 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 is Bread Pudding Snacks. Made using Reduced-Fat (2%) Milk, Egg Substitute, Sugar, Vanilla, Salt, Ground Nutmeg, Cinnamon-Raisin Bread, and Butter. Only 72 calories and 12 carbs per serving. You can find this recipe at the Diabetes Self Management website where you’ll also 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. I’ve left a link to subscribe to it at the end of the post. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Bread Pudding Snacks
These scrumptious treats deliver classic flavor without all the carbohydrate. This low-carb recipe is easy to prepare and yields 12 servings, making it a perfect dessert for a family get-together.

Ingredients
1 1/4 cups reduced-fat (2%) milk
1/2 cup cholesterol-free egg substitute
1/3 cup sugar
1 teaspoon vanilla
1/8 teaspoon salt
1/8 teaspoon ground nutmeg (optional)
4 cups 1/2-inch cinnamon or cinnamon-raisin bread cubes (about 6 bread slices)
1 tablespoon margarine or butter, melted

Directions
1 – Preheat oven to 350°F. Line 12 medium-size muffin cups with paper baking cups.

2 – Combine milk, egg substitute, sugar, vanilla, salt, and nutmeg, if desired, in medium bowl; mix well. Add bread; mix until well moistened. Let stand at room temperature 15 minutes.

3 – Spoon bread mixture evenly into prepared cups; drizzle evenly with margarine.

4 – Bake 30 to 35 minutes or until snacks are puffed and golden brown. Remove to wire rack to cool completely.

Note: Snacks will puff up in the oven and fall slightly upon cooling.

Yield: 12 servings.

Serving size: 1 snack cup.

Nutrition Facts Per Serving:
Calories: 72 calories, Carbohydrates: 12 g, Protein: 2 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 2 mg, Sodium: 93 mg, Fiber: 0 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/bread-pudding-snacks/

 

 


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Diabetes Self-Management offers up-to-date, practical “how-to” information on nutrition, exercise, new drugs, medical advances, self-help, and the many other topics people need to know about to stay healthy.
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Your one-stop resource for advice, news and strategies for living with diabetes.
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Diabetic Dish of the Week – Holiday Stuffed Beef Tenderloin

December 17, 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 recipe for Holiday Stuffed Beef Tenderloin. Perfect main dish for your Holiday Table, Holiday Stuffed Beef Tenderloin. Made using Beef Tenderloin, Shallots, Cremini Mushrooms, Garlic, Thyme, Parsley, Red Wine Vinegar, Bread Crumbs, Salt and Pepper. Only 195 calories and 4 net carbs per serving. The recipe is from the Diabetes Self Management website where you’ll find a huge selection of Diabetes Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. I’ve left a link to subscribe at the end of the post. So Enjoy and Make 2019 a Healthy One!  https://www.diabetesselfmanagement.com/

Holiday Stuffed Beef Tenderloin
Looking for a diabetes-friendly meal for the holidays?
Luckily, we have a family-friendly alternative: low-carb Beef Tenderloin.

Ingredients
4 teaspoons olive oil, divided
2 shallots, minced
1 package (8 ounces) sliced cremini mushrooms
3 cloves garlic, minced and divided
1 tablespoon chopped fresh thyme, plus additional for garnish
1 1/2 teaspoons chopped fresh parsley, plus additional for garnish
1/4 cup dry sherry or red wine vinegar
2 to 3 pounds beef tenderloin
1/2 cup fresh whole wheat bread crumbs*
1 teaspoon salt
1/2 teaspoon black pepper

Directions
1 – Preheat oven to 425°F.

2 – Heat 2 teaspoons oil in large skillet over medium heat. Add shallots; cook and stir 5 minutes or until tender. Add mushrooms, cook and stir 8 minutes or until softened. Stir in 1 clove garlic, 1 tablespoon thyme and 1 1/2 teaspoons parsley; cook and stir 1 minute.

3 – Pour dry sherry into skillet. Bring to a boil over medium heat; boil 2 minutes or until sherry is reduced by about half. Cool slightly.

4 – Cut beef tenderloin lengthwise. (Do not cut all the way through). Open up beef; cover with plastic or waxed paper. Pound using meat mallet to 1/2-inch thickness.

5 – Stir bread crumbs into mushroom mixture; spread evenly onto center of beef, leaving 1-inch border around edges. Roll up beef jelly-roll style. Secure with kitchen string at 1-inch intervals. Place beef on rack in shallow roasting pan.

6 – Combine remaining 2 teaspoons oil, 2 cloves garlic, salt and pepper in small bowl. Rub mixture evenly over beef.

7 – Roast 35 to 40 minutes for medium rare (135°F) or until desired doneness is reached. Remove roast to carving board; tent loosely with foil. Let stand 15 to 20 minutes before carving and serving. Sprinkle with additional thyme and parsley, if desired.

*Note: To make fresh bread crumbs, tear 1 slice bread into pieces; process in food processor until coarse crumbs form.

Yield: 8 servings.

Serving size: 1/8 of recipe.

Nutrition Facts Per Serving:
Calories: 195 calories, Carbohydrates: 5 g, Protein: 21 g, Fat: 9 g, Saturated Fat: 3 g, Cholesterol: 59 mg, Sodium: 381 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/holiday-stuffed-beef-tenderloin/

 

 

 


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Diabetes Self-Management offers up-to-date, practical “how-to” information on nutrition, exercise, new drugs, medical advances, self-help, and the many other topics people need to know about to stay healthy.
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Roasted Root Vegetables

December 17, 2019 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | 1 Comment
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I’ve got a side dish for the Holiday Stuffed Beef Tenderloin, Roasted Root Vegetables. For this side dish you’ll need Sweet Potatoes, Turnips, Red Onions, Baby Carrots, Garlic, and Seasoning. The Dish is 120 calories and 15 net carbs per serving. This recipe also comes from the Diabetes Self Management website. Looking for Diabetic Friendly Recipes? Be sure to check out the Diabetes Self Management website. You can also subscribe to the Diabetes Self Management Magazine. I’ve left a link to subscribe at the end of the post. Enjoy and Make 2019 a Healthy One!  https://www.diabetesselfmanagement.com/

Roasted Root Vegetables
Ingredients
2 sweet potatoes (about 1 pound), scrubbed, peeled, and cut into 32 wedges
3 turnips (about 8 ounces), peeled and cut into 18 wedges
1 medium red onion, cut into 16 wedges
1 1/2 cups baby carrots
2 tablespoons olive oil
4 cloves garlic, crushed
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions
1 – Preheat oven to 425°F. Place cut vegetables in large bowl. Add oil, garlic, salt, and pepper and toss.

2 – Bake 40 to 45 minutes or until vegetables are tender and browned; stirring occasionally.

Yield: 6 servings.

Nutrition Facts Per Serving:
Calories: 120 calories, Carbohydrates: 19 g, Protein: 2 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 340 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/sides/roasted-root-vegetables/

 

 

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Diabetes Self-Management offers up-to-date, practical “how-to” information on nutrition, exercise, new drugs, medical advances, self-help, and the many other topics people need to know about to stay healthy.
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