Diabetic Dish of the Week – Quick Turkey Pot Pie

December 1, 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 Dish of the Week is a Quick Turkey Pot Pie. Great recipe for those Thanksgiving Day Dinner Leftovers! Some of the ingredients you’ll be needing to make this week’s dish are Red Bell Pepper, Onion, Fat-Free Reduced-Sodium Chicken Broth, Potato, Spices, Turkey Breast, Peas, Buttermilk and more! 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/

Quick Turkey Pot Pie
Looking for a way to use up that Thanksgiving turkey? You can’t go wrong with this quick and easy pot pie! Featuring turkey breast, potatoes, peas and bell peppers, it will give a new life to your leftovers!

Ingredients
2 teaspoons olive oil
1 cup diced red bell pepper
1 small onion, chopped
2 tablespoons all-purpose flour
1 1/4 cups fat-free reduced-sodium chicken broth
1 cup cubed peeled potato
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups cubed cooked turkey breast (about 10 ounces)
1/3 cup frozen peas
3/4 cup all-purpose flour
3/4 teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon baking soda
3 tablespoons cold reduced-fat stick margarine, cubed
3 to 5 tablespoons buttermilk

Directions
Yield: 5 servings
Serving size: 1 biscuit and 3/4 cup turkey mixture

1. Preheat oven to 425°F.

2. For filling, heat oil in large skillet over medium heat. Add bell pepper, celery and onion; cook and stir 4 to 5 minutes. Stir in flour until blended. Stir in broth, potato, thyme, salt and black pepper; bring to a boil. Reduce heat; cover and simmer 8 to 10 minutes.

3. Stir in turkey and peas; simmer 5 to 7 minutes, or until potato is tender and peas are hot. Pour into 1- to 1 1/2-quart casserole dish.

4. For topping, combine flour, baking powder, salt and baking soda in medium bowl. Cut in margarine with pastry blender or two knives until margarine is size of peas. Stir in buttermilk until dough forms. Place on floured surface; knead lightly. Pat out to about 1/2-inch thickness. Cut dough into 5 biscuits with 2- to 2 1/2 inch biscuit cutter, rerolling dough as needed. Place biscuits on top of filling. Bake 12 to 14 minutes, or until lightly browned.

Tip: This fast and delicious recipe will please both adults and children. The recipe is quick because most ingredients are common pantry staples. The fresh (and frozen) vegetables make it a healthy version of an old favorite. You can substitute the vegetables in the recipe for other vegetables you may have on hand, such as broccoli, carrots or cauliflower.

Nutrition Information:
Calories: 250 calories, Carbohydrates: 30 g, Protein: 18 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 38 mg, Sodium: 505 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/quick-turkey-pot-pie/

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Salmon With Cilantro-Lime Salsa

December 1, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, salmon | Leave a comment
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I have another Diabetic Friendly Dish to pass along, Salmon With Cilantro-Lime Salsa. This dish is made using Salmon Fillets, Salt, Pepper, Spices, Olive Oil, Cilantro-Lime Salsa, Garlic Clove, Cherry Tomatoes and more! The Dish 214 calories and 3 net carbs per serving. And you can find this recipe at 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/

Salmon With Cilantro-Lime Salsa
If you crave a hot, delicious, low-carb lunch, her Salmon With Cilantro Lime Salsa is for you.

Ingredients
Preparation time: 10 to 15 minutes
Cooking time: 10 to 15 minute.

Salmon
6-8 ounces skin-on salmon (2 fillets)
1/4 teaspoon each kosher salt and pepper (mixed together)
1/2 teaspoon each chili powder, garlic powder and paprika (mixed together)
1 tablespoon of olive oil
Cilantro-Lime Salsa
1 tablespoon of chopped cilantro
1/2 teaspoon of lime juice
1/2 teaspoon garlic clove
1/4 cup of quartered cherry tomatoes
1 tablespoon of diced red onion
1/2 tablespoon of olive oil
Salt and pepper to taste

Directions
Yield: 2 servings
Serving size: 1 fillet

1. Combine first six ingredients for Cilantro-Lime Salsa in a bowl. Add salt and pepper mixture to taste. Set aside or place in the refrigerator until ready to use.

2. Pat the salmon skin dry with a paper towel. This step is necessary for a nice, crispy skin. Season the skin with half of your salt and pepper mix.

3. Season the flesh side of the salmon with the salt and pepper mix and the chili powder, garlic powder and paprika mix.

4. Heat 1 tablespoon of olive oil in a skillet over medium-high heat.

5. Once the oil is shimmering, place the salmon skin-side down; hold down for 10 to 15 seconds until it relaxes and lies flat.

6. Cook for about 5 minutes over medium-high heat before flipping over. If you feel resistance as you try to flip the salmon, let it cook a couple of minutes longer. Tip: You should be able to slide the spatula relatively easily under the fish when getting ready to flip it.

7. Turn down the heat, flip to the flesh side and let it cook over medium heat for about 3 to 5 minutes, until golden brown. Depending on the thickness of the salmon, you may want to cook it a little longer or less.

8. The fish should be opaque (pink) when done. Test for doneness by slightly cutting open the thickest part of the salmon. If it flakes, you’re done!

9. Serve the salmon topped with the Cilantro-Lime Salsa and your choice of side.

Nutrition Information:
Calories: 214 calories, Carbohydrates: 4 g, Protein: 18 g, Fat: 14 g, Cholesterol: 634 mg, Sodium: 289 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/salmon-with-cilantro-lime-salsa/

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* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
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Diabetic Side Dish of the Week – Potato and Carrot Kugel

November 29, 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 Potato and Carrot Kugel. The Dish is made using Carrots, White Potatoes, Granny Smith Apples, Onion, Pepper, Salt, Onion Powder, Sugar, Flour, Egg Substitute, and Reduced Fat Margarine. The Dish is 107 calories and 14 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/

Potato and Carrot Kugel
This hearty dish is light on calories and carbohydrate. Featuring carrots, white potatoes and Granny Smith apples, this casserole will put a good base in your stomach for your Passover celebrations.

Ingredients
Preparation time: 15 minutes
Cooking time: 40 minutes.

Nonstick cooking spray
2 large carrots (1/2 pound), peeled and grated
8 ounces white potato (2 small), peeled and grated
1 large Granny Smith apple (3–4 inches in diameter), peeled, cored, and grated
1/4 cup chopped onion
1/2 teaspoon black pepper
1/2 teaspoon salt
1 teaspoon onion powder
1 tablespoon sugar
1/3 cup all-purpose flour
1 cup liquid egg substitute
3 tablespoons reduced-calorie margarine, melted

Directions
Yield: 8 servings
Serving size: 1/2 cup

1 – nonstick skillet, spray nonstick cooking spray, then add carrots, potato, apple, and onion. (Spray with additional cooking spray or add 1–2 tablespoons water to prevent sticking if necessary.) Stir constantly, and cook only until vegetables have softened slightly. Spoon vegetable mixture into casserole dish. Combine black pepper, salt, onion powder, sugar, flour, egg substitute, and melted margarine in a small bowl and whisk together. Pour liquid over vegetables, and stir gently to make sure mixture is evenly distributed in dish. Bake for 35–40 minutes or until kugel is firm to the touch in center and lightly browned.

Nutrition Information:
Calories: 107 calories, Carbohydrates: 15 g, Protein: 5 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 1 mg, Sodium: 262 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/potato-and-carrot-kugel/

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* Weight Self-Management: Everything to maintain a healthy diet
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Chicken Dinner Salad with Green Onion Dressing

November 29, 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 Dish to pass along, Chicken Dinner Salad with Green Onion Dressing. Some of the ingredients you’ll be needing to make the Dish are Boneless and Skinless Chicken Breasts, Iceberg Lettuce, Tomatoes, Cucumbers, Green Onions, Worcestershire Sauce, Dry Mustard, Splenda, and more! 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/

Chicken Dinner Salad with Green Onion Dressing

Ingredients
Preparation time: 10 minutes
Cooking time: 30 minutes to cook chicken.

4 cooked chicken breasts (3 ounces each), boneless, skinless
4 cups iceberg lettuce, washed and torn into bite-size pieces
4 small tomatoes (about 3 1/2 inches in diameter) or 24 grape tomatoes
1 large cucumber (about 8 inches), sliced thinly
1 cup grated carrot
4 ounces green onions
1/4 cup canola oil or extra-virgin olive oil
1/3 cup red wine vinegar
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
2 packets Splenda
2 tablespoons water
1/4 teaspoon black pepper
2 dashes salt
1/4 cup fresh cilantro leaves (optional)

Directions
Yield: 4 servings
Serving size: 1 breast on 1 1/2 cups salad

Dressing:

1 – Cut chicken into bite-size cubes and set aside. Place 1 cup torn iceberg lettuce on each of four salad plates. Quarter each tomato and place quarters around each plate, or place 6 grape tomatoes on each plate. Distribute cucumber slices evenly between tomato slices on each plate. Top with grated carrots (1/4 cup per plate) and chicken.

2 – Trim the roots and 2 inches from the tops of the green onions. In a blender or food processor, combine all dressing ingredients and blend thoroughly until well mixed. Pour approximately 1/4 cup dressing over each salad. Top with cilantro if desired.

Nutrition Information:
Calories: 255 calories, Carbohydrates: 12 g, Protein: 18 g, Fat: 15 g, Saturated Fat: 2 g, Cholesterol: 56 mg, Sodium: 411 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/chicken-dinner-salad-with-green-onion-dressing/

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* 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 – Roast Turkey With Cranberry Stuffing

November 24, 2020 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 Roast Turkey With Cranberry Stuffing. To make this week’s recipe some of the ingredients that you’ll be needing are French Bread, Onions, Celery, Poultry Seasoning, Cranberries, Whole Turkey, and more! 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/

Roast Turkey With Cranberry Stuffing
Looking for a centerpiece for your Thanksgiving menu? We’ve got you covered! This turkey and stuffing combo is packed with flavor, not calories or carbohydrates.

Ingredients
1 loaf (12 ounces) Italian or French bread, cut into 1/2-inch cubes
2 tablespoons margarine
1 1/2 cups chopped onions
1 1/2 cups chopped celery
2 teaspoons poultry seasoning
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup coarsely chopped fresh cranberries
1 tablespoon sugar
Nonstick cooking spray
3/4 cup fat-free reduced-sodium chicken broth
1 whole turkey (about 8 to 10 pounds), thawed if frozen

Directions
Yield: 20 servings
Serving size: 1/20 of recipe

1. Preheat oven to 375°F. Arrange bread on 2 (15×10-inch) jelly roll pans. Bake 12 minutes or until lightly toasted. Reduce oven temperature to 350°F.

2. Melt margarine in large saucepan over medium heat. Add onions and celery; cook and stir 8 minutes, or until vegetables are tender.

3. Remove pan from heat; stir in bread cubes, poultry seasoning, thyme, rosemary, salt and pepper. Combine cranberries and sugar in small bowl; mix well. Stir into saucepan. Gently stir broth into saucepan.

4. Spray roasting pan and rack with nonstick cooking spray. Remove giblets from turkey. Rinse turkey and cavity with cold water; pat dry with paper towels. Fill turkey cavity loosely with stuffing; place any remaining stuffing in casserole sprayed with nonstick cooking spray. Cover and refrigerate until baking time.

5. Place turkey, breast side up, on rack in prepared roasting pan. Bake 3 hours, or until thermometer inserted in thickest part of thigh reaches 180°F. Transfer turkey to cutting board; loosely tent with foil.

6. Increase oven temperature to 375°F. Place covered casserole of stuffing in oven. Bake casserole, covered, 25 to 30 minutes, or until heated through.

7. Remove and discard turkey skin. Slice turkey and serve with cranberry stuffing.

Nutrition Information:
Calories: 220 calories, Carbohydrates: 12 g, Protein: 28 g, Fat: 6 g, Saturated Fat: 2 g, Cholesterol: 68 mg, Sodium: 223 mg
https://www.diabetesselfmanagement.com/recipes/main-dishes/roast-turkey-with-cranberry-stuffing/

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* 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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Quick ’n Healthy Taco Salad

November 24, 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 Recipe to pass along, Quick ’n Healthy Taco Salad. There is a recipe for both the Dressing and Salad and to make the Dressing you’ll be needing Light Sour Cream, Low Fat Plain Yogurt, Cilantro, Lime Juice, and Garlic Salt. Then to make the Salad you’ll be needing Red Bell Peppers, Ground Beef, Chili Powder, Salsa, Romaine Lettuce, Green Onions, Reduced Fat Mexican Blend Cheese, Tomatoes, and Reduced Fat Tortilla Strips. 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/

Quick ’n Healthy Taco Salad
Toss those dull lettuce bowls and try a delicious Quick ’n Healthy Taco Salad. This recipe is courtesy of Eat More of What You Love: Over 200 Brand-New Recipes Low in Sugar, Fat, and Calories, by award-winning registered dietitian and New York Times best-selling cookbook author Marlene Koch.

Ingredients
Dressing
1/3 cup light sour cream
1/3 cup low-fat plain yogurt
1/2 cup chopped cilantro, loosely packed
2 tablespoons lime juice (about 1 lime)
1/8 teaspoon garlic salt

Salad
Cooking spray
1 medium red bell pepper, diced
3/4 pound lean ground beef
1/2 teaspoon chili powder
3/4 cup salsa
6 cups chopped romaine lettuce
2 green onions, sliced
3/4 cup reduced-fat Mexican blend cheese
2 medium tomatoes, cut into wedges
Reduced-fat tortilla strips, optional

Directions
Yield: 4 servings
Serving size: 1 salad (1/4 of recipe)

1. Combine all ingredients for dressing in a blender and blend until smooth.

2. Spray a large nonstick skillet with cooking spray and place over medium heat. Add diced pepper and sauté 3 to 4 minutes, or until slightly softened. Add the beef and chili powder to the pan and sauté 5 to 6 minutes, or until meat is well-browned. Stir in the salsa and cook for one minute to combine.

3. Place 1 1/2 cups chopped lettuce onto each of four plates. Top each salad with 3/4 cup of the meat mixture. Sprinkle on 1/4 of the green onions, 3 tablespoons cheese and 3 tablespoons of dressing. Garnish with tomato wedges and optional tortilla strips, if desired.

Nutrition Information:
Calories: 280 calories, Carbohydrates: 11 g Sugars: 6 g, Protein: 27 g, Fat: 14 g, Saturated Fat: 7 g, Cholesterol: 45 mg, Sodium: 460 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/salads/quick-n-healthy-taco-salad/

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* 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 Side Dish of the Week – Sweet Potato Orange Cups

November 22, 2020 at 6:02 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is Sweet Potato Orange Cups. The Cups are made using Oranges, Sweet Potatoes, Granulated Splenda No Calorie Sweetener, Splenda Brown Sugar Blend, Ground Cinnamon, Ground Ginger, Orange Juice Apples, Raisins, and Mini Marshmallows. 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 2020! https://www.cooksrecipes.com/index.html

Sweet Potato Orange Cups
Serve as a side dish or dessert. This recipe was a contest submission by Sallie C. of Cameron, North Carolina.

Recipe Ingredients:
4 small oranges
2 small cooked and mashed sweet potatoes
1/4 cup Splenda® Granulated No Calorie Sweetener
1/4 cup Splenda® Brown Sugar Blend
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 teaspoon orange juice
1/2 cup chopped apples
1/4 cup raisins
3/4 cup mini marshmallows

Cooking Directions:
1 – Halve oranges and squeeze over small bowl to loosen centers and extract juice. Place orange halves on baking sheet. Set juice aside.
2 – Preheat oven to 325°F (160°C).
3 – Mix potatoes, Splenda® Granulated Sweetener, Splenda® Brown Sugar Blend, cinnamon, ginger and orange juice together in a medium size bowl until well blended.
4 – Stir in the chopped apples and raisins.
5 – Spoon the potato mixture into the orange halves. Top with the mini marshmallows.
6 – Place filled oranges on a baking sheet. Bake in preheated oven for 30 to 40 minutes or until marshmallows are lightly browned and center is warm.
Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe; 1 orange cup): Calories: 120; Calories from Fat: 0; Total Fat: 0g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 10mg; Total Carbs: 28g; Dietary Fiber: 2g; Sugars: 21g; Protein: 1g.
https://www.cooksrecipes.com/diabetic/sweet_potato_orange_cups_recipe.html

Curried Turkey and Apple Salad

November 22, 2020 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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Here’s a recipe for a Curried Turkey and Apple Salad. Fresh, delicious, and Diabetic Friendly! To prepare the recipe you’ll be needing Canola Oil, Curry Powder, Onion, Lemon Juice, Splenda® Granulated No Calorie Sweetener, Salt, Low Fat Mayo, Celery, Apple, Roasted Turkey Breast, Salad Greens, and Dried Apricots. Another Healthy and Delicious Recipe 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

Curried Turkey and Apple Salad

Chunks of apple, celery and turkey are tossed with a creamy curry sauce and served on a bed of salad greens. Garnish with a light sprinkling of dried cranberries, cherries or chopped apricots.

Recipe Ingredients:

1 tablespoon canola oil
1 tablespoon curry powder
1/4 cup diced onion
2 tablespoons fresh lemon juice
2 tablespoons Splenda® Granulated No Calorie Sweetener
1/4 teaspoon salt (optional)
1/4 cup low-fat mayonnaise
2 stalks celery, thinly sliced
1 medium apple, cut into chunks
1 pound roasted turkey breast, chopped into bite size chunks
1/3 cup chopped dried apricots

Cooking Directions:

1 – Place oil, curry powder and onion in a small saucepan. Heat on medium high heat. Simmer 1 to 2 minutes or until onions are tender. Add lemon juice, Splenda® Granulated Sweetener and salt. Simmer over medium heat approx. 1 minute or until sauce begins to thicken. Remove from heat and cool.
2 – Add mayonnaise to cooled sauce. Stir well. Place prepared salad ingredients in a large bowl. Toss with dressing until evenly coated.
3 – Serve on salad greens. Garnish with a sprinkling of chopped apricots.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 270; Calories from Fat: 50; Total Fat: 6g; Saturated Fat: 1g; Cholesterol: 95mg; Sodium: 380mg; Total Carbs: 20g; Dietary Fiber: 3g; Sugars: 14g; Protein: 35g.
https://www.cooksrecipes.com/diabetic/curried_turkey_and_apple_salad_recipe.html

Appetizer of the Week – WARM MOLE BEAN DIP SATURDAY

November 21, 2020 at 6:02 AM | Posted in Appetizer of the Week, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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This week’s Appetizer of the Week is a recipe for Warm Mole Bean Dip. The recipe is made using Tomato Paste, Tomato, Salsa, Cilantro, Salt, Shredded Reduced Fat Jack Cheese, Pinto Beans, Canola Oil, Onion, Jalapeno Pepper, Spices, and Unsweetened Cocoa Powder. The Mole Dip is 100 calories and 8 net 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 2020! https://diabeticgourmet.com/

WARM MOLE BEAN DIP
Recipe for Warm Mole Bean Dip

Ingredients

1 Tbsp. tomato paste
1 small tomato, seeded and chopped
1/2 cup mild, medium or hot chunky salsa
2 Tbsp. chopped cilantro
1/2 tsp. salt, or to taste
3/4 cup (3 ounces), shredded, reduced-fat Jack cheese
One (15-ounce) can pinto beans, rinsed and drained
2 tsp. canola oil
1/2 cup finely chopped onion
1 small jalapeno pepper, seeded and finely chopped
1 tsp. chili powder
1 tsp. unsweetened cocoa powder
1 tsp. ground cumin
1 tsp. dried oregano

Directions

1 – Preheat the oven to 400 degrees. Coat a 9-inch pie plate with cooking spray and set aside.
2 – In a food processor, whirl beans until pureed but still slightly lumpy. Scoop beans into a mixing bowl and set aside.
3 – In medium skillet, heat oil over medium heat. Sautee onion and jalapeno until onion is soft, 5 minutes. Add chili powder, cocoa, cumin, and oregano, and cook, stirring, until fragrant, 1 minute. Mix in tomato paste and cook for 30 seconds. Add contents of the pan to the pureed beans.
4 – Add tomato, salsa, cilantro and salt, to beans and mix to combine all ingredients. Spread bean mixture in an even layer in the prepared pan. Sprinkle cheese over the top.
5 – Bake until cheese is melted and bubbly and beans are heated through, 12 to 15 minutes. Serve immediately, accompanied by a bowl of baked tortilla chips.

Recipe Yield: Yield: Makes 8 servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 100
Fat: 3.5 grams
Saturated Fat: 1.5 grams
Fiber: 3 grams
Sodium: 370 milligrams
Protein: 5 grams
Carbohydrates: 11 grams
https://diabeticgourmet.com/diabetic-recipes/warm-mole-bean-dip

ALMOND BERRY MUFFINS

November 21, 2020 at 6:01 AM | Posted in diabetes, Diabetic Gourmet Magazine | Leave a comment
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I have a Diabetic Friendly Recipe for Almond Berry Muffins. To make this recipe you’ll be needing Wheat Pastry Flour, Baking Powder, Ground Flax Seed, Salt, Blueberries, Raspberries, 2% Milk, Eggs, Splenda Sugar Blend, Canola Oil, and Almond Extract. The Muffins have 190 calories and 20 net carbs per Muffin. You can also find this Diabetic Friendly recipe and more 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 2020! https://diabeticgourmet.com/

ALMOND BERRY MUFFINS
Fresh berries, nutty whole grains, and chewy flaxseeds combine for a delicious, lightly-sweetened muffin with a delightful texture.

Ingredients

2-1/4 cups whole grain or wheat pastry flour
4 teaspoons baking powder
1/4 cup ground flaxseed
1/2 teaspoon salt
2/3 cup fresh blueberries
2/3 cup fresh raspberries
1 cup 2% milk
2 eggs
1/3 cup Splenda Sugar Blend
1/3 cup canola oil
1 teaspoon almond extract

Directions

1 – Preheat oven to 400 degrees F. Line a 12-cup muffin pan with paper liners.
2 -In a large bowl, combine flour, baking powder, flaxseed, and salt. Whisk to mix. Add berries and stir to coat.
3 – In another bowl, combine milk, eggs, Splenda Sugar Blend, oil, and almond extract. With a fork, beat until smooth.
4 – Pour egg mixture into berry mixture and gently mix with a fork to moisten the dry ingredients. Don’t overmix (a few lumps in the batter are normal). Dollop 1/3 cup of batter into each of the prepared muffin cups.
5 – Bake for 20 to 24 minutes, or until a wooden pick inserted into the center of a muffin comes out clean. Let stand for 5 minutes on a rack before serving.
NOTES:
Fresh berries, nutty whole grains, and chewy flaxseeds combine for a delicious, lightly-sweetened muffin with a delightful texture.

Recipe Yield: Yield: 12 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 190
Fat: 9 grams
Saturated Fat: 1 grams
Fiber: 3 grams
Sodium: 280 milligrams
Cholesterol: 35 milligrams
Protein: 5 grams
Carbohydrates: 23 grams
Sugars: 8 grams
https://diabeticgourmet.com/diabetic-recipes/almond-berry-muffins

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