Diabetic Dessert of the Week – Mini Chocolate Toffee-Topped Cupcakes

April 9, 2020 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
Tags: , , , , , , , , , , , , , , ,

This week’s Diabetic Dessert of the week is – Mini Chocolate Toffee-Topped Cupcakes. These are made using a package of Sugar Free Chocolate Cake Mix, Water, Egg Substitute, Canola Oil, Creamy Peanut Butter, Fat Free Whipped Topping, Almonds, Sugar Free Butter Toffee Candy, and Mini Semisweet Chocolate Chips. The Cupcakes are 132 calories and 19 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/

Mini Chocolate Toffee-Topped Cupcakes
Looking for a treat to enjoy with your sweetheart this Valentine’s Day? These delicate homemade cupcakes are bound to delight! Sure to satisfy even the most discriminating chocoholic, they feature a moist cocoa base capped with crunchy almonds and butter toffee pieces.

Ingredients
1 package (about 16 ounces) sugar-free chocolate cake mix
1 cup water
3/4 cup cholesterol-free egg substitute
1/3 cup canola oil
2 tablesoons natural creamy peanut butter
1/2 (8-ounce) container thawed frozen fat-free whipped topping
1 ounce slivered almonds, toasted*
12 sugar-free butter-toffee hard candies, lightly crushed**
1/4 cup mini semisweet chocolate chips

Directions
Yield: 48 mini cupcakes
Serving size: 2 mini cupcakes

1- Preheat oven to 325°F. Spray 48 mini (1 3/4-inch) muffin cups with nonstick cooking spray.

2 – Combine cake mix, water, egg substitute, and oil in large bowl; beat with electric mixer at low speed 30 seconds or until moistened. Beat at medium speed 2 minutes. Spoon heaping tablespoon batter into each prepared muffin cup.

3 – Bake 10 to 12 minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 5 minutes. Remove to wire racks; cool completely.

4 – Meanwhile, microwave peanut butter in small microwavable bowl on HIGH 20 to 30 seconds or until slightly melted. Place whipped topping in medium bowl. Fold peanut butter into whipped topping until well combined. Cover and refrigerate until ready to use. Combine almonds, crushed candies and chocolate chips in small bowl; set aside.

5 – Top each cupcake evenly with whipped topping mixture and chocolate chip mixture.

*Note: To toast almonds, spread in single layer on baking sheet. Bake in preheated 350°F oven 8 to 10 minute or until golden brown, stirring frequently

**Note: To crush candy, place in a sealed plastic bag. Use rolling pin or meat mallet to crush candies.

Nutrition Information:
Calories: 132 calories, Carbohydrates: 20 g, Protein: 2 g, Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 172 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/mini-chocolate-toffee-topped-cupcakes/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* 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.
https://www.diabetesselfmanagement.com/subscribe/

Diabetic Dish of the Week – Apricot Brisket

April 7, 2020 at 6:02 AM | Posted in Uncategorized | Leave a comment
Tags: , , , , , , , , , , , , , , , , , ,

This week’s Diabetic Dish of the Week is a Apricot Brisket. This one is made using Dried Apricots, Diced Tomatoes, Ground Cumin, Salt, Garlic, Ground Cinnamon, Onion, Carrots, Beef Brisket, Pepper, Low Sodium Beef Broth, Cornstarch, Water, and Parsley. The Dish is only 170 calories and 15 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/

Apricot Brisket
This delicious entree combines sweet apricots and spicy cinnamon with tender beef for a flavor that can’t be beat!

Ingredients
1 cup chopped dried apricots, divided
1 cup canned diced tomatoes, divided
2 teaspoons ground cumin
1 teaspoon salt, divided
1 clove garlic
1/4 teaspoon ground cinnamon
1 medium onion, thinly sliced
2 large carrots, cut into 1-inch pieces
1 small beef brisket (about 2 to 3 pounds), trimmed of fat
1/2 teaspoon black pepper
1 1/2 cups low-sodium beef broth
2 tablespoons cornstarch
2 tablespoons cold water
Chopped parsley (optional)

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

1 – Preheat oven to 325°F.

2 – Combine 1/2 cup chopped apricots, 1/2 cup tomatoes, cumin, 1/2 teaspoon salt, garlic, and cinnamon in food processor. Process using on/off pulses until coarsely combined.

3 – Place onion and carrots on bottom of roasting pan. Place brisket on top. Cut several small slits across top of brisket; gently spoon apricot mixture into slits. Sprinkle brisket with remaining 1/2 teaspoon salt and pepper. Spread remaining 1/2 cup diced tomatoes over brisket; top with remaining 1/2 cup apricots. Drizzle broth over brisket. Cover with foil.

4 – Roast 2 to 2 1/2 hours. Transfer brisket to carving board; tent with foil and let stand 15 minutes.

5 – Pour pan juices and vegetables into medium saucepan. Stir cornstarch into water in small bowl until smooth and well blended. Stir into pan juices; simmer until thickened, about 5 minutes.

6 – Carve brisket crosswise into thin slices; serve with onion, carrots, tomatoes, apricots, and pan juices. Sprinkle with parsley, if desired.

Nutrition Information:
Calories: 177 calories, Carbohydrates: 17 g, Protein: 20 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 53 mg, Sodium: 380 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/apricot-brisket/

 

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* 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.
https://www.diabetesselfmanagement.com/subscribe/

RIBEYE ROAST WITH DIJON CRUST AND ROASTED GREEN BEANS

April 4, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
Tags: , , , , , , , , , , , , ,

I’ve come across the perfect meal for your Easter Dinner, RIBEYE ROAST WITH DIJON CRUST AND ROASTED GREEN BEANS. To make this Delicious Dish you’ll need a Beef Ribeye Roast, Dijon Mustard, Croutons, Green Beans, and Olive Oil. An Easter Dinner to remember! You can find this recipe along with all the other Delicious and Healthy Diabetic Friendly Recipes at the Diabetic Gourmet website, so be sure to check it out! Enjoy and Eat Healthy in 2020! https://diabeticgourmet.com/

RIBEYE ROAST WITH DIJON CRUST AND ROASTED GREEN BEANS
Ingredients

1 well-trimmed beef ribeye roast, small end (4 to 6 pounds)
1/2 cup Dijon-style mustard
2-1/3 cups cheese and garlic or Caesar croutons, finely crushed (about 1-1/4 cups crumbs), divided
1-1/2 pounds green beans, trimmed
1 tablespoon olive oil

Directions

1 – Heat oven to 350F. Spread mustard evenly over all surfaces of beef roast. Press 1 cup crouton crumbs evenly onto roast over mustard.
2 – Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 350F oven 1-3/4 to 2 hours for medium rare; 2 to 2-1/2 hours for medium doneness.
3 – Meanwhile toss green beans with oil on metal baking sheet. Add remaining 1/4 cup crouton crumbs; toss to coat. Roast in 350F oven with beef roast 30 minutes.
4 – Remove roast when meat thermometer registers 135F for medium rare; 150F for medium. Increase oven temperature to 450F; continue roasting green beans 10 to 20 minutes or until tender and starting to brown.
5 – Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10F to reach 145F for medium rare; 160F for medium.)
6 – Carve roast into slices. Season beef and green beans with salt and pepper, as desired.

Recipe Yield: 6 to 8 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 463
Fat: 19 grams
Saturated Fat: 5 grams
Fiber: 0.5 grams
Sodium: 783 milligrams
Cholesterol: 129 milligrams
Protein: 54 grams
Carbohydrates: 15 grams
https://diabeticgourmet.com/diabetic-recipes/ribeye-roast-with-dijon-crust-and-roasted-green-beans

Diabetic Dessert of the Week – Banana Peanut Butter Bread

April 2, 2020 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
Tags: , , , , , , , , , , , , , , , , , ,

This week’s Diabetic Dessert of the Week is a Banana Peanut Butter Bread. Made using Granulated Sugar, Eggs, Vegetable Oil, Reduced Fat Peanut Butter, Ripe Bananas, All Purpose Flour, Baking Powder, Baking Soda, and Unsalted Peanuts. 2 of my favorites, Peanut Butter and Bananas, all in one Dessert! 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/

Banana Peanut Butter Bread

Ingredients
Preparation time: 15 minutes
Baking time: 45 minutes

3 tablespoons granulated sugar
2 large eggs
1/4 cup vegetable oil
3/4 cup reduced-fat peanut butter
3 small, ripe bananas, mashed
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup chopped, unsalted peanuts

Directions
Yield:
20 slices

Serving size: 1 slice

1 – Preheat oven to 350°F, and grease and flour a 9″x5″ loaf pan. In mixing bowl, combine sugar, eggs, and vegetable oil. Whip until smooth. Stir in peanut butter and mashed bananas until creamy. Add flour, baking powder, baking soda, and chopped peanuts. Stir until smooth and blended. Pour batter into prepared loaf pan and bake for approximately 45 minutes, until a toothpick inserted in center comes out clean. Turn loaf out of the pan and cool on a cooling rack. Slice.

Nutrition Information:
Calories: 169 calories, Carbohydrates: 18 g, Protein: 6 g, Fat: 9 g, Saturated Fat: 2 g, Sodium: 147 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/sides/banana-peanut-butter-bread/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* 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.
https://www.diabetesselfmanagement.com/subscribe/

Light Lemon Cauliflower for Diabetics

March 31, 2020 at 6:01 AM | Posted in diabetes friendly, Diabetes Self Management | Leave a comment
Tags: , , , , , , , , , , , , ,

I’ve got another Delicious and Healthy Side Dish to pass along today, Light Lemon Cauliflower for Diabetics. Made using Cauliflower Florets, Parsley, Lemon Peel, Reduced Fat Margarine, Garlic, Lemon Juice, Parmesan Cheese, and Lemon Slices. This would be the perfect side for any of your Dinner Meals! 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/

Light Lemon Cauliflower for Diabetics
This delicious side dish is easy to prepare, cheesy, and delightfully low carb!

Ingredients
1/4 cup chopped fresh parsley, divided
1/2 teaspoon grated lemon peel
6 cups (about 1 1/2 pounds) cauliflower florets
1 tablespoon reduced-fat margarine
3 cloves garlic, minced
2 tablespoons fresh lemon juice
1/4 cup grated Parmesan cheese
Lemon slices (optional)

Directions
Yield: 6 servings
Serving size: about 2/3 cup cauliflower with 1 1/2 tablespoons sauce and 2 teaspoons cheese

1 – Place 1 tablespoon parsley, lemon peel, and about 1 inch water in large saucepan. Place cauliflower in steamer basket; place in saucepan. Bring water to a boil over medium heat. Cover; steam 14 to 16 minutes or until cauliflower is crisp-tender. Remove to large bowl; keep warm. Reserve 1/2 cup hot liquid.

2 – Heat margarine in small saucepan over medium heat. Add garlic; cook and stir 2 to 3 minutes or until soft. Stir in lemon juice and reserved liquid.

3 – Spoon lemon sauce over cauliflower. Sprinkle with remaining 3 tablespoons parsley and cheese before serving. Garnish with lemon slices.

Nutrition Information:
Calories: 53 calories, Carbohydrates: 6 g, Protein: 4 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 3 mg, Sodium: 116 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/snack/light-lemon-cauliflower/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* 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.
https://www.diabetesselfmanagement.com/subscribe/

Diabetic Dessert of the Week – Homemade Applesauce

March 19, 2020 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
Tags: , , , , , , , , , , , ,

This week’s Diabetic Dessert of the Week is a recipe for Homemade Applesauce. Easy to prepare and always Delicious Homemade Applesauce. Made using Apples (mixed varieties), Fresh Fruit Preserver Powder, Splenda No Calorie Sweetener, Water, and Cinnamon. Have some Fresh Homemade Applesauce with every meal! 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/

Homemade Applesauce

Ingredients
Preparation time: 10 minutes
Cooking time: 30 minutes.

2 pounds of apples, mixed varieties
1 teaspoon fresh fruit preserver powder or fresh lemon juice
1 cup Splenda, No Calorie Sweetener, granular
1/2 cup water
2 teaspoons cinnamon

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

* Peel and core apples. In a 1-quart saucepan, combine apples, fruit preserver powder (or lemon juice), Splenda, and water. Bring the liquid to a boil over medium heat. Turn down heat to simmer and cook, covered for 20 minutes, stirring occasionally. Remove lid and continue cooking until most of the liquid has evaporated, about 5–10 more minutes. Remove from heat and allow to cool slightly. Carefully pour hot mixture into food processor and pulse until desired consistency is achieved. Serve the applesauce warm or cold, sprinkled with half a teaspoon cinnamon per serving.

Nutrition Information:
Calories: 124 calories, Carbohydrates: 31 g, Protein: 0 g, Fat: 0 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 2 mg, Fiber: 5 g
https://www.diabetesselfmanagement.com/recipes/snack/homemade-applesauce/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* 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.
https://www.diabetesselfmanagement.com/subscribe/

Diabetic Dish of the week – Shrimp and Caper Vermicelli

March 10, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
Tags: , , , , , , , , , , , , ,

This week’s Diabetic Dish of the week is a Shrimp and Caper Vermicelli. Tomatoes, Spices, Vermicelli, Shrimp, and Feta are just some of the ingredients that you will be using to make this week’s dish. 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/

Shrimp and Caper Vermicelli

Ingredients
1 medium tomato, seeded and chopped
1/4 cup chopped parsley
3 tablespoons capers, rinsed and drained
2 tablespoons dry white wine or low-sodium broth
1 1/2 tablespoons extra virgin olive oil
1 clove garlic, minced
1/2 teaspoon grated lemon peel
2 tablespoons lemon juice
1/4 teaspoon salt
1/8 to 1/4 teaspoon red pepper flakes
6 ounces uncooked dry vermicelli, broken in thirds
10 ounces peeled fresh or frozen and thawed raw medium shrimp
2 ounces reduced-fat feta, crumbled (plain or basil and sun-dried tomato variety)

Directions
Yield: 4 servings
Serving size: 1 cup

1 – Combine tomato, parsley, capers, wine, lemon juice, oil, garlic, lemon peel, salt, and red pepper flakes in large bowl; set aside.

2 – Cook pasta according to directions on package, omitting any salt or fat. After 6 minutes of cooking, add shrimp to pasta. Return to a boil and cook 4 to 5 minutes or until shrimp is pink and opaque. Drain well. Add to tomato mixture, and toss well.

3 – Place shrimp mixture in pasta bowl or place equal amounts on each of four dinner plates. Sprinkle evenly with cheese.

Serving Suggestion: Serve with a quick sauté of fresh spinach and mixed greens with a light, creamy dressing.

Nutrition Information:
Calories: 323 calories, Carbohydrates: 35 g, Protein: 23 g, Fat: 9 g, Saturated Fat: 2 g, Cholesterol: 113 mg, Sodium: 646 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/shrimp-caper-vermicelli/

 

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* 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.
https://www.diabetesselfmanagement.com/subscribe/

Kitchen Hint of the Day!

March 10, 2020 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.

“Meatless Monday” Recipe of the Week – Potato-Zucchini Pancakes

March 9, 2020 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday | Leave a comment
Tags: , , , , , , , , , , , , ,

This week’s “Meatless Monday” Recipe of the Week is Potato-Zucchini Pancakes. Made using Medium Baking Potato, Zucchini, Green Onion, Egg White, Flour, Vegetable Oil, and Sour Cream. Excellent for any Meal of the day! 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-Zucchini Pancakes
Save time preparing these Potato-Zucchini Pancakes by shredding both the potato and the zucchini in a food processor fitted with a shredding disc.

Ingredients
1 medium baking potato, unpeeled and shredded
1/2 small zucchini, shredded
1 green onion, thinly sliced, plus additional for garnish
1 egg white
2 tablespoons all-purpose flour
1 tablespoon vegetable oil
Sour cream (optional)

Directions
Yield: 2 servings
Serving size: 3 pancakes

1 – Combine potato, zucchini, 1 green onion, egg white, and flour in medium bowl; mix well.

2 – Heat oil in large nonstick skillet over medium heat. Drop 1/3 cupfuls potato mixture into skillet; flatten slightly. Cook 5 minutes per side or until browned.

3 – Serve with sour cream, if desired. Garnish with additional green onion.

Tip: Save time by shredding both the potato and zucchini in a food processor fitted with a shredding disc. There’s no need to wash the bowl in between because all the ingredients are mixed together before cooking.

Nutrition Information:
Calories: 190 calories, Carbohydrates: 27 g, Protein: 6 g, Fat: 7 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 40 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/potato-zucchini-pancakes/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* 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.
https://www.diabetesselfmanagement.com/subscribe/

It’s Chili, Chowder, or Stew Saturday – Black Bean and Chorizo Soup

March 7, 2020 at 7:02 AM | Posted in Diabetic Gourmet Magazine, It's Chili Soups or Stews Saturday | Leave a comment
Tags: , , , , , , , , , , , , ,

This week’s It’s Chili, Chowder, or Stew Saturday Recipe is a Black Bean and Chorizo Soup. You take Black Beans, add Chorizo, plus all the other ingredients and you have this week’s recipe. The recipe is from the Diabetic Gourmet Magazine website, which is loaded with Diabetic Friendly Recipes, tips, and Diabetic news. Just an excellent site. Plus don’t forget to subscribe to the Diabetic Gourmet Magazine. Each issue is packed with delicious and healthy recipes. Enjoy and Eat Healthy! https://diabeticgourmet.com/

Black Bean and Chorizo Soup
This hearty Black bean soup will warm you up on a cold day.

Yield: 10 servings.
1/2 cup per serving.

Ingredients

1 Tbsp canola oil
1/2 onion, cubed
1 clove garlic, minced
1 tomato, deseeded and chopped
1 ancho chile, seeded, soaked in hot water
1 pasilla pepper, seeded, soaked in hot water
1 (19 oz) can black beans
1 bouquet garni (1 Tbsp each dried cilantro, oregano, marjoram wrapped in cheesecloth)*
1 lime, halved
4 cup chicken broth
2 Tbsp mezcal or tequila
Salt to taste
6 Tbsp chorizo, fried and crumbled
6 Tbsp low-fat buttermilk

*Bouquet garni is a bundle of herbs used to prepare soup, stock and various stews. The bouquet is boiled with other ingredients, but removed prior to consumption. To make the bouquet, use 1 Tbsp each of dried cilantro, oregano and marjoram and place in cheesecloth to form a bundle.

Directions

1 – In deep pan or pot, heat canola oil at high heat and add onion. Saute until brown and add garlic. Reduce heat to medium. Stir in tomatoes and peppers. Cook 15 minutes, stirring constantly to avoid burning.
2 – Combine black beans, bouquet garni, limes and broth with mixture. Cook 5 minutes. Add mezcal or tequila, salt and discard lime halves and herbs. Cook 10 minutes. Blend and season to taste.
3 – Garnish with buttermilk and chorizo.

Tip: If too thick, add more broth

Nutritional Information Per Serving:
Calories: 180
Protein: 10 g
Fat: 7 g
Sodium: 310 mg
Cholesterol: 10 mg
Saturated Fat: 2 g
Dietary Fiber: 6 g
Carbohydrates: 18 g
https://diabeticgourmet.com/diabetic-recipe/black-bean-and-chorizo-soup

Next Page »

Blog at WordPress.com.
Entries and comments feeds.

Omnivore's Cookbook

Modern Chinese Cooking

In search of flavor

enriching the everyday

Money Saving Kitchen

Recipes, cooking advice, and kitchen tips to help you stay within your budget!!

Keti's Kitchen

Easy, healthy recipes from scratch and my favorite dishes from delicious Georgian cuisine

Montana's Mountain Maven

Where Comfort Meets Sophistication

Countryside cooks

Recipes and more

Food.blog

Get your subdomain of food.blog

Culinary Oracle

Discover your inner chef...

The Little Red Pinny

Vegan Delicious

C.U.NextTuesday, Dolly

#Legend #beauty #Epic #WriteDrunkEditSober

My Kitchen Memories

Every Recipe Has A Story

No More Sad Little Green Beans

Recipes, and stories from one home cook to another!

BORN 2 GRILL

My bbq experience.

Amrey's Kitchen

Spread the Love, Spread it with an Amrey's Kitchen Treat!

Ped's Kitchen

Good, simple, tasty food