Diabetic Dish of the Week – Sirloin Steak Antipasto Salad

August 20, 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 Sirloin Steak Antipasto Salad. Made using Beef Top Sirloin Steak along with Garlic, Black Pepper, Romaine Lettuce, Cherry Tomatoes, Kalamata Olives, Artichoke Hearts, Fat-Free Italian or Caesar Salad Dressing, and Fresh Basil. Steak and Salad equals a Meal! You can find this recipe at the Diabetes Self Management website along with all the other Diabetic Friendly Recipes. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Sirloin Steak Antipasto Salad
Juicy grilled sirloin steak makes the perfect addition to this light and crispy Mediterranean-style salad. Featuring the colors of crunchy romaine lettuce, kalamata olives, artichoke hearts, cherry tomatoes and fresh basil, it’s as pleasing to the eye as it is to the palate.

Ingredients
3 cloves garlic, minced
1/2 teaspoon black pepper
1 beef top sirloin steak (about 1 pound and 3/4 inch thick), trimmed of fat
8 cups torn romaine lettuce
16 cherry tomatoes, halved
16 pitted kalamata olives, halved lengthwise
1 can (14 ounces) quartered artichoke hearts in water, rinsed and drained
1/3 cup fat-free Italian or Caesar salad dressing
1/4 cup fresh basil, cut into thin strips

Directions
1 – Prepare grill for direct cooking or preheat broiler. Sprinkle garlic and pepper over steak.

2 – Grill steak over medium-hot coals or broil 4 inches from heat 4 minutes per side for medium-rare or until desired doneness. Transfer steak to cutting board; tent with foil. Let stand at least 5 minutes.

3 – Meanwhile, combine lettuce, tomatoes, olives, and artichoke hearts in large bowl. Add dressing; toss well. Transfer to four plates.

4 – Cut steak crosswise into thin slices; arrange over salads. Drizzle juices from cutting board over steak. Sprinkle with basil.

Tip: Beef top sirloin steak is a versatile cut of meat that can be grilled, broiled or cooked in a skillet. When cooking steaks, use a spatula or tongs to prevent the loss of meat juices.

Yield: 4 servings.

Serving size: 1/4 of recipe.

Nutrition Facts Per Serving:
Calories: 250 calories, Carbohydrates: 21 g, Protein: 30 g, Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 53 mg, Sodium: 776 mg, Fiber: 9 g
https://www.diabetesselfmanagement.com/recipes/salads/sirloin-steak-antipasto-salad/

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Diabetic Dish of the Week – Barbecued Shrimp Over Tropical Rice

August 6, 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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Diabetic Dish of the Week – Barbecued Shrimp Over Tropical Rice TUESDAY

This week’s Diabetic Dish of the Week is – Barbecued Shrimp Over Tropical Rice. Fire that grill up for this week’s recipe! Shrimp and Brown Rice make up this Delicious and Diabetic Friendly Recipe. It’s from the Diabetes Self Management website where you’ll find a huge selection of Diabetic Friendly Recipes along with Diabetic News, Diabetic Management Tips, and more! Plus you subscribe to one of my favorite Magazines the Diabetes Self Management Magazine. So Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Barbecued Shrimp Over Tropical Rice
You’ll want to break out the grill for this mouthwatering seafood dish! Chopped fresh mango perfectly complements the sweet and spicy barbecue shrimp in this exotic dish, while jalapeño peppers add some kick.

Ingredients
20 frozen large raw shrimp, peeled and deveined (26 to 30 per pound)
1/2 cup uncooked brown rice
1/2 cup barbecue sauce
2 teaspoons fresh grated ginger
1 cup chopped fresh mango** (about 1 medium mango)
2 tablespoons finely chopped red onion
1 tablespoon chopped fresh cilantro
1 tablespoon finely chopped and seeded jalapeño pepper*
2 teaspoons lime juice

Directions
1 – Thaw shrimp according to package directions.

2 – Cook brown rice according to package directions, omitting salt; set aside.

3 – Meanwhile, thread shrimp onto 4 metal skewers, leaving 1/8-inch space between shrimp. In small bowl stir together barbecue sauce and ginger. Grill shrimp on greased rack of uncovered grill directly over medium heat for 6 to 7 minutes or until shrimp are opaque, turning once and brushing frequently with sauce mixture.

4 – Stir mango, onion, cilantro, jalapeño, and lime juice into hot rice. Spoon onto serving plates. Serve shrimp on top of rice mixture.

Note: Mangos are chock-full of vitamins A and C. They also are rich in fiber and contain over 20 different vitamins and minerals.

**Note: To chop a mango, first cut off all four sides around the pit. Then slide a knife between the skin and meat of the mango. Remove skin and cut into chunks then chop into smaller pieces.

*Note: Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

Yield: 4 servings.

Serving size: 1/2 cup rice and 5 shrimp.

Nutrition Facts Per Serving:
Calories: 200 calories, Carbohydrates: 37 g, Protein: 9 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 53 mg, Sodium: 396 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/barbecued-shrimp-over-tropical-rice/

Kitchen Hint of the Day!

July 24, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Living with Diabetes………….

Replace Some Carbs With Good Fat – Monounsaturated fats — nuts, avocados, olive oil, and canola oil — can help lower your blood sugar. Just avoid huge portions so you don’t take in too many calories. Add nuts and avocado to salads and entrees. Look for salad dressings, marinades, and sauces made with canola or olive oil. You can also cook with these two oils.

Diabetic Dish of the Week – Surfin’ Salmon

July 23, 2019 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 – Surfin’ Salmon. To make this dish you’ll need 1 can (about 14 ounces) of salmon, drained and skin and bones removed. Along with Corn Flakes, Egg Substitute, Fat Free Milk, Dill Weed, Black Pepper, and Hot Pepper Sauce. For toppings; Tarter Sauce and Pimiento Pieces. This recipe is from the Diabetes Self Management website where you’ll find a huge selection of Diabetic Friendly Recipes, Diabetic Management Tips, Diabetes News, and more all at the Diabetes Self Management website. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Surfin’ Salmon
Chock-full of healthful omega-3 fatty acids, you can’t go wrong with this fun fish dish. And with its delightful shape and friendly face, the kids will look forward to getting their serving of seafood!

Ingredients
1/3 cup cornflake crumbs
1/3 cup cholesterol-free egg substitute
2 tablespoons fat-free (skim) milk
3/4 teaspoon dried dill weed
1/8 teaspoon black pepper
Dash hot pepper sauce
1 can (about 14 ounces) salmon, drained and skin and bones removed
Nonstick cooking spray
1 teaspoon olive oil
6 tablespoons tartar sauce
5 small pimiento pieces

Directions
1 – Combine cornflake crumbs, egg substitute, milk, dill, black pepper, and hot pepper sauce in large bowl. Add salmon; mix well.

2 – Shape salmon mixture into 5 large egg-shaped balls. Flatten each ball into 3/4-inch-thick oval. Pinch one end of each oval to make tail shape.

3 – Spray large nonstick skillet with cooking spray. Cook fish over medium-high heat 2 to 3 minutes per side or until firm and lightly browned. Turn fish over, adding oil to skillet, as necessary, to prevent sticking and increase browning.

4 – Place small drop tartar sauce and pimiento on each fish to make “eye.” Serve with remaining tartar sauce, if desired.

5 – Serving Suggestion: For a tasty side dish of sea plants, serve fish on a bed of shredded Romaine lettuce and matchstick-size cucumber slices.

Yield: 5 servings.

Serving size: 1 salmon patty.

Nutrition Facts Per Serving:
Calories: 279 calories, Carbohydrates: 12 g, Protein: 20 g, Fat: 17 g, Saturated Fat: 3 g, Cholesterol: 37 mg, Sodium: 638 mg
https://www.diabetesselfmanagement.com/recipes/main-dishes/surfin-salmon/

Farmers’ Market Potato Salad

July 23, 2019 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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For a healthy and Diabetes Friendly recipe to go with the Surfin’ Salmon, I have a Farmers’ Market Potato Salad to go with it. To make this side dish you’ll need; Pickled Red Onions, Green Beans, Assorted Potatoes, Nonfat Greek Yogurt, White Wine Vinegar, Olive Oil, Spicy Mustard, and Salt. One delicious kicked up Potato Salad! This recipe also comes from the Diabetes Self Management website where you’ll find a huge selection of Diabetic Friendly Recipes. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Farmers’ Market Potato Salad

Ingredients
Pickled Red Onions (recipe here)
2 cups cubed assorted potatoes (purple, baby red, Yukon Gold, and/or a combination)
1 cup green beans, cut into 1-inch pieces
2 tablespoons plain nonfat Greek yogurt
2 tablespoons white wine vinegar
2 tablespoons olive oil
1 tablespoon spicy mustard
1 teaspoon salt

Directions
1 – Prepare Pickled Red Onions.

2 – Bring large saucepan of water to a boil. Add potatoes; cook 5 to 8 minutes or until fork-tender. Add green beans during last 4 minutes of cooking time. Drain potatoes and green beans.

3 – Stir yogurt, vinegar, oil, mustard, and salt in large bowl until smooth and well blended.

4 – Add potatoes, green beans, and Pickled Red Onions to dressing; gently toss to coat. Cover and refrigerate at least 1 hour to allow flavors to develop before serving.

Yield: 6 servings.

Serving size: 1/6 of recipe.

Nutrition Facts Per Serving:
Calories: 107 calories, Carbohydrates: 13 g, Protein: 2 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 628 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/sides/farmers-market-potato-salad/

Kitchen Hint of the Day!

July 23, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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If you have Diabetes – 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.

Diabetic Dish of the Week – Grilled Salmon Fillet with Chili-Infused Blackberry Sauce

July 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 Grilled Salmon Fillet with Chili-Infused Blackberry Sauce. Delicious Salmon topped with a Chili-Infused Blackberry Sauce. To make the Sauce you’ll need; Fresh Blackberries, White Grape Juice, Lemon Juice, Honey, Extra Virgin Olive Oil, and Sweet Chinese Chili Sauce. The dish is 238 calories and 12 net carbs per serving. The recipe is from the Diabetes Self Management website which has a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and so much more! Also you can subscribe to the Diabetes Self Management Magazine, one of my favorites. So Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Grilled Salmon Fillet with Chili-Infused Blackberry Sauce

Preparation time: 5 minutes. Cooking time: 10 minutes.

Ingredients
4 four-ounce salmon fillets (or steaks)
1 cup fresh blackberries, washed and drained
1/4 cup unsweetened white grape juice
1 tablespoon fresh lemon juice
1 tablespoon honey
1 tablespoon extra-virgin olive oil
1 tablespoon sweet Chinese chili sauce

Directions
1 – Heat gas or wood grill. Grill salmon fillets on hot grill until they reach desired doneness. (For well-done, grill for approximately 4–5 minutes on each side for 1-inch-thick fish).

2 – Sauce: In a food processor or blender, combine sauce ingredients and blend until smooth. To serve, top each cooked fillet with 3 tablespoons of sauce.

Yield: 4 servings.

Serving size: 1 fillet or steak.

Nutrition Facts Per Serving:
Calories: 238 calories, Carbohydrates: 14 g, Protein: 23 g, Fat: 10 g, Saturated Fat: 2 g, Cholesterol: 59 mg, Sodium: 684 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/grilled-salmon-fillet-with-chili-infused-blackberry-sauce/

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

Kitchen Hint of the Day!

June 6, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
Tags: , , , , , , , , , , ,

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/

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