Diabetic Dish of the Week -Basil-Lime Scallops

July 27, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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This week’s Diabetic Dish of the Week is Basil-Lime Scallops. To make this week’s Recipe you’ll be needing Fresh Basil, Lime Juice, Low Sodium Soy Sauce, Vegetable Oil, Garlic Clove, Red Pepper Flakes, Jumbo Sea Scallops, Mixed Baby Greens, and Lime Wedges. There’s 92 calories and 5 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 2021! https://www.diabetesselfmanagement.com/

Basil-Lime Scallops
Combining fresh seafood, baby greens, and lime, this scallop dish has summer written all over it!

Ingredients
2 tablespoons chopped fresh basil
Juice of 1 lime
1 teaspoon low-sodium soy sauce
1 teaspoon vegetable oil
1 clove garlic, minced
1/8 teaspoon red pepper flakes
8 jumbo sea scallops (about 1 pound)
Mixed baby greens (optional)
Lime wedges (optional)

Directions
Yield: 4 servings
Serving size: 2 scallops

1. Whisk basil, lime juice, soy sauce, oil, garlic, and red pepper flakes in shallow bowl until smooth and well blended. Add scallops; turn to coat evenly. Marinate in refrigerator 30 minutes.

2. Heat large nonstick skillet over medium-high heat.* Cook scallops 3 minutes per side, or until desired doneness is reached.

3. Place 2 scallops on each serving plate. Serve with mixed greens, if desired. Garnish with lime wedges.

Note: There are two types of scallops available: sea scallops and bay scallops. Sea scallops are more widely available, although they’re less tender. Bay scallops are smaller, slightly sweeter, and more expensive.

Nutrition Information:
Calories: 92 calories, Carbohydrates: 5 g, Protein: 14 g, Fat: 2 g, Saturated Fat: 0 g, Cholesterol: 27 mg, Sodium: 495 mg, Fiber: 0 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/basil-lime-scallops/

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Chilled Cucumber Soup

July 27, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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Here’s a recipe for a Chilled Cucumber Soup. To make this recipe you’ll be needing Cucumber, Reduced Fat Sour Cream, fresh Dill, Salt, White Pepper, Fat Free Reduced Sodium Chicken Broth, and Sprigs of Fresh Dill. 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 2021! https://www.diabetesselfmanagement.com/

Chilled Cucumber Soup
Who says soup has to be hot? This light and creamy low-carb cucumber soup recipe is perfect for relaxing on a warm summer evening. And what’s more, you need only a handful of ingredients to whip up this refreshing dish!

Ingredients
1 large cucumber, peeled and coarsely chopped
3/4 cup reduced-fat sour cream
1/4 cup packed fresh dill
1/2 teaspoon salt (optional)
1/8 teaspoon white pepper (optional)
1 1/2 cups fat-free reduced-sodium chicken or vegetable broth
Sprigs fresh dill (optional)

Directions
Yield: 4 servings
Serving size: 3/4 cup

1 – Place cucumber in food processor; process until finely chopped. Add sour cream, 1/4 cup dill, salt, and white pepper, if desired; process until fairly smooth.

2 – Transfer mixture to large bowl; stir in broth. Cover and chill at least 2 hours or up to 24 hours. Ladle into shallow bowls; garnish with dill sprigs.

3 – Vegan Variation: Substitute dairy-free sour cream for regular. Use only vegetable broth.

Nutrition Information:
Calories: 67 calories, Carbohydrates: 6 g, Protein: 3 g, Fat: 4 g, Saturated Fat: 2 g, Cholesterol: 13 mg, Sodium: 236 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/chilled-cucumber-soup/

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Diabetic Side Dish of the Week – Asparagus with Sesame-Ginger Sauce

July 25, 2021 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 an Asparagus with Sesame-Ginger Sauce. To make this week’s recipe you’ll be needing are Soy Sauce, Rice Vinegar, Peanut Oil, Water, Tahini (puréed sesame seeds), Fresh Ginger, Garlic, Splenda® Granular, Red Pepper Flakes, and Asparagus Spears. The Asparagus is 70 calories and 3 net 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 2021! https://www.cooksrecipes.com/index.html

Asparagus with Sesame-Ginger Sauce
Flavorful, Asian-style asparagus with sesame-ginger sauce.

Recipe Ingredients:
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon peanut oil
1 tablespoon water
1 tablespoon tahini (puréed sesame seeds)
1 teaspoon chopped fresh ginger
1/2 teaspoon chopped garlic
1 tablespoon Splenda® Granular
Pinch red pepper flakes
48 medium-size asparagus spears trimmed, peeled and cleaned

Cooking Directions:
1 – In a food processor, combine everything except the asparagus and mix until thoroughly blended. Set aside.
2 – Cut the asparagus into two-inch pieces, on the diagonal.
3 – Half fill large skillet with water, cover and bring to a boil. Add the asparagus and simmer just until crisp-tender, approximately four to five minutes. Drain well but Do Not rinse.
4 – Transfer to serving bowl. Pour the sauce over the hot asparagus and toss to coat. Serve warm or at room temperature.
Makes 7 servings (2/3 cup; 4.3-ounces).

Nutritional Information Per Serving (1/7 of recipe; 2/3 cup; 4.3-ounces): Total Calories 70, Total Carbohydrates 6 g, Protein 3 g, Dietary Fiber 3 g ,Total Fat 4 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 150 mg.
https://www.cooksrecipes.com/diabetic/asparagus_with_sesame-ginger_sauce_recipe.html

Appetizer of the Week – Hot and Spicy Nuts

July 24, 2021 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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This week’s Appetizer of the Week is, Hot and Spicy Nuts. To make this week’s recipe you’ll be needing Whole Almonds, Pecan Halves, Walnut Halves, Canola Oil, Cumin, Curry Powder, Cayenne Pepper, and White Pepper. The Hot and Spicy Nuts have 96 calories and 2 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 2021! https://www.diabetesselfmanagement.com/

Hot and Spicy Nuts
Looking for a quick and healthy snack that won’t break the calorie bank? With under 100 calories and 3 grams of carbohydrate per serving, these mixed nuts fit the bill. A hint of cayenne, cumin, and curry give this low-carb snack the perfect amount of kick!

Ingredients
Preparation time: 15–20 minutes

1/2 cup whole almonds
1/2 cup pecan halves
1/2 cup walnut halves
1 teaspoon canola oil
1/2 teaspoon cumin
1/2 teaspoon curry powder
1/8 teaspoon cayenne pepper
Dash of white pepper

Directions
Yield: 1 1/2 cups
Serving size: 1/4 cup

1 – Preheat oven to 350°F. Toss the nuts with oil in a large bowl. In a small bowl, combine the spices. Add spices to the nuts, stirring until the nuts are covered evenly. Spread the nuts on a baking tray in a single layer. Bake the nuts for 10 to 12 minutes. Remove from oven and cool before serving.

Nutrition Information:
Calories: 96 calories, Carbohydrates: 3 g, Protein: 2 g, Fat: 9 g, Saturated Fat: <1 g, Sodium: 1 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/snack/hot-and-spicy-nuts/

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Strawberry Blueberry Salsa

July 24, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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Here’s a recipe for a Strawberry Blueberry Salsa. To make this Salsa you’ll be needing Strawberries, Blueberries, Green Bell Pepper, Carrot, Onion, Cider Vinegar, Jalapeño Pepper*, and Ground Ginger. The Salsa is 19 calories and 4 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 2021! https://www.diabetesselfmanagement.com/

Strawberry Blueberry Salsa
You’ll love this fresh and fruity homemade salsa! Featuring peak-season berries, it’s a cinch to prepare and the perfect accompaniment to chicken, pork, or fish.

Ingredients
3/4 cup chopped strawberries
1/3 cup chopped blueberries
2 tablespoons chopped green bell pepper
2 tablespoons chopped carrot
1 tablespoon chopped onion
2 teaspoons cider vinegar
1 teaspoon minced jalapeño pepper*
1/8 teaspoon ground ginger

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

1. Combine all ingredients in small bowl. Let stand 20 minutes to allow flavors to blend. Serve with grilled chicken, pork, or fish.

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

Nutrition Information:
Calories: 19 calories, Carbohydrates: 5 g, Protein: 1 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 2 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/snacks-appetizers/strawberry-blueberry-salsa/

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Diabetic Dessert of the Week – No-Bake Blueberry Cheesecake

July 22, 2021 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 a No-Bake Blueberry Cheesecake. To make this week’s recipe you’ll be needing Zwieback Toasts, fresh Blueberries, Butter, Unflavored Gelatin, Water, Cream Cheese, Sucralose-Based Sugar Substitute, Vanilla, Frozen Whipped Topping, and Unsweetened Frozen Blueberries. 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 2021! https://www.diabetesselfmanagement.com/

No-Bake Blueberry Cheesecake
Looking for a decadent and delightful dessert that you can make without turning on the oven? Look no further! This creamy, low-carb cheesecake can be made with just some processing, mixing and a bit of boiling water. Refrigerate to set and serve with some fresh blueberries for a treat that can’t be beat!

Ingredients
8 zwieback toasts*
Fresh blueberries and mint sprigs (optional)
1 tablespoon butter
1 envelope (2 1/2 teaspoons) unflavored gelatin
1 cup boiling water
2 packages (8 ounces each) cream cheese, softened
1/3 cup sucralose-based sugar substitute
1 teaspoon vanilla
1 cup thawed frozen whipped topping
3/4 cup unsweetened frozen blueberries

Directions
Yield: 8 servings
Serving size: 1/8 of total recipe

1 – For crust, place zwieback toasts and butter in food processor. Cover; pulse until coarse crumbs form. Pat thin layer of crumbs onto bottom of 9-inch springform pan.

2 – For filling, place gelatin in medium bowl. Add boiling water; stir until gelatin is completely dissolved.

3 – Beat cream cheese, sugar substitute, and vanilla in large bowl with electric mixer at medium speed until well blended. Beat in whipped topping. Add dissolved gelatin in steady stream while beating at low speed. (Mixture will become loose and lumpy.) Beat 4 minutes at medium speed until smooth and creamy, scraping side of bowl occasionally.

4 – Fold frozen blueberries into cream cheese mixture; spread in prepared pan. Refrigerate 3 hours or until set. Garnish with fresh blueberries and mint, if desired.

*Zwieback toast can be found in the baby food aisle of most grocery stores.

Nutrition Information:
Calories: 284 calories, Carbohydrates: 11 g, Protein: 6 g, Fat: 24 g, Saturated Fat: 15 g, Cholesterol: 66 mg, Sodium: 196 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/no-bake-blueberry-cheesecake/

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Shrimp Caprese Pasta

July 20, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | 2 Comments
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Here’s a recipe for Shrimp Caprese Pasta. To make this Dish you’ll be needing Whole Wheat Penne Pasta, Olive Oil. Grape Tomatoes, Basil, Balsamic Vinegar, Garlic Cloves, Salt, Red Pepper Flakes, Medium Shrimp, and Mozzarella Pearls. 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 2021! https://www.diabetesselfmanagement.com/

Shrimp Caprese Pasta

Ingredients
1 cup uncooked whole wheat penne
2 teaspoons olive oil
2 cups coarsely chopped grape tomatoes
4 tablespoons chopped fresh basil, divided
1 tablespoon balsamic vinegar
2 cloves garlic, minced
1/4 teaspoon salt
1/8 teaspoon red pepper flakes
8 ounces medium raw shrimp (with tails on), peeled and deveined
1 cup grape tomatoes, halved
2 ounces fresh mozzarella pearls

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

1 – Cook pasta according to package directions, omitting salt. Drain, reserving 1/2 cup cooking water. Set aside.

2 – Heat oil in large skillet over medium heat. Add 2 cups chopped tomatoes, reserved 1/2 cup pasta water, 2 tablespoons basil, vinegar, garlic, salt, and red pepper flakes. Cook and stir 10 minutes or until tomatoes begin to soften.

3 – Add shrimp and 1 cup halved tomatoes to skillet; cook and stir 5 minutes or until shrimp turn pink and opaque. Add pasta; cook until heated through.

4 – Divide mixture evenly among four bowls. Top evenly with cheese and remaining 2 tablespoons basil.

Nutrition Information:
Exchanges per serving: 1 1/2 Bread/Starch, 1 Vegetable, 1 1/2 Meat.
https://www.diabetesselfmanagement.com/recipes/main-dishes/shrimp-caprese-pasta/

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Diabetic Side Dish of the Week – Spring Greens With Blueberries, Walnuts, and Feta Cheese

July 18, 2021 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 Spring Greens With Blueberries, Walnuts, and Feta Cheese. To make this week’s Recipe you’ll be needing Canola Oil, White Wine Vinegar, Dijon Mustard, Salt, Black Pepper, Mixed Spring Greens, Blueberries, Reduced-Fat Crumbled Feta Cheese and Chopped Walnuts. The Recipe has 145 calories and 5 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 2021! https://www.diabetesselfmanagement.com/

Spring Greens With Blueberries, Walnuts, and Feta Cheese
Blueberries are a superfood! Get the antioxidant boost of these juicy fruits in this quick and easy salad. It takes just nine ingredients and a few simple steps to throw together.

Ingredients
1 tablespoon canola oil
1 tablespoon white wine vinegar or sherry vinegar
2 teaspoons Dijon mustard
1/2 teaspoon salt (optional)
1/2 teaspoon black pepper
5 cups mixed spring greens (5 ounces)
1 cup fresh blueberries
1/2 cup reduced-fat crumbled feta cheese
1/4 cup chopped walnuts or pecans, toasted*

Directions
Yield: 4 servings
Serving size: 1 1/4 cups

1. Whisk oil, vinegar, mustard, salt, if desired, and pepper in large bowl.

2. Add greens and blueberries; toss gently to coat. Top with cheese and walnuts. Serve immediately.

*To toast nuts, place in nonstick skillet. Cook and stir over medium-low heat until nuts begin to brown, about 5 minutes. Remove immediately to plate to cool.

Nutrition Information:
Calories: 146 calories, Carbohydrates: 8 g, Protein: 5 g, Fat: 11 g, Saturated Fat: 2 g, Cholesterol: 5 mg, Sodium: 300 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/salads/spring-greens-with-blueberries-walnuts-and-feta-cheese/

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Appetizer of the Week – Teriyaki Chicken Drummies

July 17, 2021 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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This week’s Appetizer of the Week is Teriyaki Chicken Drummies. To make this week’s recipe you’ll be needing Low-Sodium Teriyaki Sauce, Garlic Cloves, Black Pepper, Chicken Drummettes, and Toasted Sesame Seeds. The Chicken Drummies are 160 calories and 2 net carbs. 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 2021! https://www.diabetesselfmanagement.com/

Teriyaki Chicken Drummies
Ingredients
1 bottle (10 ounces) low-sodium teriyaki sauce, divided
4 cloves garlic, crushed
1/4 teaspoon black pepper
3 pounds chicken drummettes (about 24 pieces total)
1 tablespoon toasted sesame seeds*

Directions
Yield: 12 drummies

1 – Reserve 1/4 cup teriyaki sauce; set aside. Combine remaining teriyaki sauce, garlic, and pepper in shallow baking dish. Add drummettes; marinate in refrigerator for 30 minutes, turning once.

2 – Preheat oven to 400°F. Spray baking sheet with nonstick cooking spray. Remove drummettes from dish; discard marinade. Place drummettes, skin side up, on prepared baking sheet.

3 – Bake 30 minutes or until golden brown. Immediately remove drummettes to large bowl. Add reserved 1/4 cup teriyaki sauce; toss to coat evenly. Sprinkle with sesame seeds.

*Note. To toast sesame seeds, spread seeds in small skillet. Shake skillet over medium-low heat about 3 minutes or until seeds begin to pop and turn golden.

Nutrition Information:
Calories: 160 calories, Carbohydrates: 2 g, Protein: 12 g, Fat: 10 g, Saturated Fat: 2 g, Cholesterol: 40 mg, Sodium: 300 mg, Fiber: 0 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/teriyaki-chicken-drummies/

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LEMON CAESAR SALAD

July 17, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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Here’s a recipe for a LEMON CAESAR SALAD. Some of the ingredients that you’ll be needing are Romaine Lettuce, Grape Tomatoes, Lemon Juice, Worcestershire Sauce, Spices, Grated Parmesan Cheese, Anchovies, Whole Grain Bread, and more! 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 2021! https://diabeticgourmet.com/

LEMON CAESAR SALAD
Ingredients

1 head Romaine lettuce, washed and trimmed, cut into bite size pieces
1-1/2 cups grape tomatoes (375 mL)
1/4 cup lemon juice (60 mL)
1 garlic clove, minced
1 1/2 tsp Worcestershire sauce (7 mL)
1 tsp dry mustard (5 mL)
1 tsp lemon zest (5 mL)
1/4 tsp freshly ground pepper (1 mL)
1/3 cup grated Parmesan cheese (75 mL)
1 (2 oz/75 mL) can anchovies
1 cup canola oil (250 mL)
4 thick slices whole grain bread, cut into cubes
2 Tbsp canola oil (30 mL)
2 Tbsp Parmesan cheese (30 mL)
dash of pepper
1 Tbsp Italian parsley, very finely chopped (15 mL)

Directions
1 – In a large salad bowl, prepare lettuce and toss with tomatoes. Cover and refrigerate while preparing the dressing.
2 – Combine lemon juice, garlic, Worcestershire sauce, dry mustard, lemon zest, freshly ground pepper and Parmesan cheese in a food processor. Blend on high speed for 30 seconds. With processor running, add canola oil in a fine stream and continue to blend until smooth.
3 -Preheat oven to 350F (180C). Toss bread with canola oil, Parmesan cheese, pepper and Italian parsley. Spread on lightly greased baking sheet and bake about 20 minutes, until croutons are golden.
4 – Pour desired amount of dressing over salad, add croutons and toss lightly. Top the salad with additional Parmesan cheese shavings. Serve immediately.

Recipe Yield: Yield: 4 to 6 servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 490
Fat: 46 grams
Saturated Fat: 4.5 grams
Fiber: 3 grams
Sodium: 570 milligrams
Cholesterol: 15 milligrams
Protein: 9 grams
Carbohydrates: 13 grams
https://diabeticgourmet.com/diabetic-recipe/lemon-caesar-salad

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