Diabetic Dessert of the Week – Angelic Cupcakes

August 29, 2019 at 6:02 AM | Posted in 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 – Angelic Cupcakes. You’ll need; Angel Food Cake Mix, Peppermint Extract, Red Food Coloring, and Light Whipped Topping to make this week’s Dessert. 68 calories and 13 carbs per serving. You can find this recipe at the Diabetes Self Management website where you’ll find a huge assortment of Diabetic Friendly Recipes, Diabetes Management Tips, Diabetes News, and much more. So be sure to check it out soon. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Angelic Cupcakes
With an angel food cake base and a light whipped cream topping, these fluffy and delicious cupcakes are the perfect birthday treat.

Preparation time: Approximately 30 minutes (plus about 15 minutes preheating time).

Ingredients
1 package (about 16 ounces) angel food cake mix
1 1/4 cups cold water
1/4 teaspoon peppermint extract (optional)
Red food coloring
4 1/2 cups light whipped topping
Directions
1. Preheat oven to 375°F. Line 36 standard (2 1/2-inch) muffin cups with paper baking cups.

2. Beat cake mix, water and peppermint extract, if desired, in large bowl with electric mixer at low speed 2 minutes. Pour half of batter into medium bowl; fold in 9 drops red food coloring. Alternate spoonfuls of white and pink batter in each prepared muffin cup, filling three-fourths full.

3. Bake 11 minutes or until cupcakes are golden brown with deep cracks on top. Cool in pans 10 minutes. Remove to wire racks; cool completely.

4. Divide whipped topping between two small bowls. Add 2 drops red food coloring to one bowl; stir gently until whipped topping is evenly colored. Frost cupcakes with pink and white whipped topping as desired.

Yield: Makes 36 cupcakes.

Serving size: 1 cupcake.

Nutrition Facts Per Serving:
Calories: 68 calories, Carbohydrates: 13 g, Protein: 1 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 113 mg, Fiber: 0 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/angelic-cupcakes/

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Diabetic Dish of the Week – Whole Wheat Flatbreads with Tomato-Avocado Salsa

August 27, 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 Whole Wheat Flatbreads with Tomato-Avocado Salsa. One Delicious and Diabetic Friendly Appetizer! Made using; Plum Tomatoes, Avocado, Red Onion, Jalapeño Pepper, Lemon Juice, Cilantro and all served on a Whole Wheat Flatbread. You can find this recipe at the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes Management Tips, Diabetes News, and more. You can also subscribe to the Diabetes Self-Management Magazine, one of my favorite Magazines! I left that link to subscribe at the end of the post. So Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Whole Wheat Flatbreads with Tomato-Avocado Salsa
Looking to add a bit of south-of-the-border style to your next garden party? High-fiber whole grains and homemade salsa make this zesty app a winner!

Ingredients
1 1/2 cups plum tomatoes, seeded and finely chopped
1 avocado, cut into 1/4-inch cubes
1/4 cup red onion, finely chopped
1 to 2 tablespoons finely chopped jalapeño pepper*
1 tablespoon lemon juice
2 tablespoons cilantro, finely chopped
1/4 teaspoon salt
2 cups white whole wheat flour or 1 3/4 cups whole wheat flour and 1/4 cup white flour
1/4 teaspoon salt
7/8 to 1 cup water
1/2 cup all-purpose flour for rolling
2 tablespoons melted butter (optional)

Directions
1 – Combine salsa ingredients in medium bowl. Cover and let chill.

2 – To make flatbreads, mix white whole wheat flour and salt in medium bowl. Make a well in center of flour. Add water gradually while mixing dough. (Depending on the type of flour, the amount of water needed may vary slightly.) (Dough should be soft and easy to roll into a ball.) Knead dough 1 to 2 minutes until smooth and elastic. Cover and let sit 10 minutes or longer.

3 – Preheat oven to broil. Lightly spray baking sheets with cooking spray. Place 1/2 cup all-purpose flour for rolling in shallow container.

4 – Divide dough into 8 balls. Press to flatten. Roll each flat ball in flour. Then roll each flat ball into approximately 1/4-inch-thick oval.

5 – Place 3 to 4 flatbreads on baking sheet. Broil 2 to 3 minutes (the flatbreads will puff) about 5 to 6 inches from heat source until top is light brown. Turn over and broil 1 to 2 minutes until light brown. If desired, lightly brush tops of flatbreads with butter to keep them moist. Serve immediately or place in airtight container to serve later. Just before serving, top with salsa.

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

Yield: 8 servings.

Serving size: 1 flatbread with 2 tablespoons salsa per serving.
https://www.diabetesselfmanagement.com/recipes/snacks-appetizers/whole-wheat-flatbreads-with-tomato-avocado-salsa/

* Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

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/

Sunday’s Chicken Dinner Recipe – Grilled Buffalo Chicken Tenders

August 11, 2019 at 6:02 AM | Posted in Diabetes Self Management, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is – Grilled Buffalo Chicken Tenders. Gather the family and friends for this week’s recipe for Grilled Buffalo Chicken Tenders along with a side of Mini Cornbread Muffins! Chicken Breast Cutlets in a Marinade of Walden Farms Calorie Free Thick ‘N Spicy BBQ Sauce and served with a side of Walden Farms Calorie Free Bleu Cheese Salad Dressing for dipping. Also included is a recipe for Mini Cornbread Muffins. You can both these recipes at the Diabetes Self Management website. At the Diabetes Self Management website you’ll find a huge selection of Diabetic Friendly recipes, Diabetes News, Diabetes Management tips, and more so check it out today! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Grilled Buffalo Chicken Tenders
Ingredients
2 skinless chicken breast cutlets (about 4 ounces each)
6 tablespoons Walden Farms Calorie Free Thick ‘N Spicy BBQ Sauce, divided
1/4 cup Walden Farms Calorie Free Bleu Cheese Salad Dressing
1 dash hot sauce (optional)

Directions
1 – Cut chicken into “tender” size pieces. Marinate chicken in Walden Farms Calorie Free Thick ‘N Spicy BBQ sauce for at least 30 minutes.

2 – Prepare grill for direct grilling. Brush off excess BBQ Sauce, then place chicken on grill.

3 -Stir dash hot sauce, if using, into remaining Walden Farms Calorie Free Thick ‘N Spicy BBQ Sauce and baste chicken as it grills. Grill chicken until cooked through and juices run clear.

Serve with Walden Farms Calorie Free Bleu Cheese Salad Dressing for dipping.

Yield: 1 serving.

Nutrition Facts Per Serving:
Calories: 160 calories, Carbohydrates: 0 g, Protein: 36 g, Fat: 4 g, Saturated Fat: 1.5 g, Cholesterol: 65 mg, Sodium: 490 mg, Fiber: 0 g
https://www.diabetesselfmanagement.com/recipes/snacks-appetizers/grilled-buffalo-chicken-tenders/

 

Mini Cornbread Muffins
Ingredients
1 cup stone ground cornmeal*
3/4 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar
3 tablespoons cholesterol-free egg substitute
3 tablespoons canola oil
1 cup low-fat buttermilk

Directions
1 – Heat oven to 375°F. Spray 2 mini-muffin tins with nonstick cooking spray.

2 – Mix together cornmeal, flour, baking powder, baking soda, salt, and sugar in large mixing bowl.

3 – Mix egg substitute, oil, and milk in medium bowl. Add to flour mixture; stir until just blended.

4 – Spoon batter into mini-muffin tins. Bake 13 to 15 minutes or until lightly browned, and wooden pick inserted in center comes out clean.

*Note: Stone ground cornmeal makes muffins with a rustic, authentic taste, and is found in grocery stores and health food stores.

Note: Freeze extra muffins in well-sealed freezer bag.

Yield: 9 servings.

Serving size: 2 muffins.

Nutrition Facts Per Serving:
Calories: 160 calories, Carbohydrates: 23 g, Protein: 4 g, Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 420 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/sides/mini-corn-bread-muffins/

It’s Chili, Chowder, or Stew Saturday – Turkey Vegetable Chili Mac Recipe

August 10, 2019 at 6:02 AM | Posted in Diabetes Self Management, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for a Turkey Vegetable Chili Mac Recipe.To make this delicious dish you’ll need; Ground Turkey, Black Beans, Mexican Style Diced Tomatoes, Corn, Onion, Garlic, Mexican Seasoning, Elbow Macaroni, and Sour Cream. The makings of one Delicious and Healthy Chili Mac! You can find this recipe at the Diabetes Self Management website. At the Diabetes Self Management website you’ll find a huge selection of Diabetic Friendly Recipes along with Diabetic News, Diabetes Management Tips, and so much more so be sure to check it out! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Turkey Vegetable Chili Mac Recipe

Ingredients
3/4 pound ground turkey
1 can (about 15 ounces) black beans, rinsed and drained
1 can (about 14 ounces) Mexican-style diced tomatoes
1 can (about 14 ounces) diced tomatoes
1 cup frozen corn
1/2 cup chopped onion
2 cloves garlic, minced
1 teaspoon Mexican seasoning
1/2 cup uncooked elbow macaroni
1/3 cup sour cream

Directions
1 – Spray large skillet with cooking spray; heat over medium-high heat. Add turkey; cook and stir 5 minutes or until no longer pink. Transfer to slow cooker. Add beans, tomatoes, corn, onion, garlic and Mexican seasoning. Cover; cook on LOW 4 to 5 hours.

2 -Stir in macaroni. Cover; cook 10 minutes. Stir. Cover; cook 20 to 30 minutes or until macaroni is tender. Serve with sour cream.

Tip: Feel free to substitute 2 ounces of any other pasta. Short pasta shapes like cavatappi, penne, or rigatoni (which are sometimes called “cut pastas” because they are cut into pieces during the manufacturing process) can be added straight out of the packages. Longer shapes such as linguine, fettuccine, or spaghetti should be broken in halves or thirds before being stirred in so that all the pasta can be fully immersed in the sauce.

Yield: 6 servings.

Nutrition Facts Per Serving:
Calories: 210 calories, Carbohydrates: 24 g, Protein: 20 g, Fat: 4 g, Saturated Fat: 2 g, Cholesterol: 30 mg, Sodium: 340 mg, Fiber: 5 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/turkey-vegetable-chili-mac/

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/

Diabetic Dessert of the Week – Chocolate Peanut Butter Ice Cream Sandwiches

August 1, 2019 at 6:03 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 – Chocolate Peanut Butter Ice Cream Sandwiches. Nothing like a Ice Cream Sandwich on a hot day! To make this recipe you’ll need; Creamy Peanut Butter, Chocolate Wafer Cookies, and Sugar Free Vanilla Ice Cream. 3 ingredients, how easy is this! They are 129 calories and 14 net carbs per serving. You can find this recipe at the Diabetes Self Management website where you’ll find a fantastic and huge selection of Diabetic Friendly Recipes along with Diabetes Management Tips, Diabetes News and more! So Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Chocolate Peanut Butter Ice Cream Sandwiches
I scream, you scream, we all scream for ice cream, and this low-carb, homemade twist on the classic is sure to have you squealing with delight. Requiring just three ingredients, these treats can be assembled in minutes — and are sure to be snatched up just as quickly!

Ingredients
2 tablespoons creamy peanut butter
8 chocolate wafer cookies
2/3 cup no-sugar-added vanilla ice cream, softened

Directions
1 – Spread peanut butter evenly over flat sides of all cookies.

2 – Spoon ice cream over peanut butter on 4 cookies. Top with remaining 4 cookies, peanut butter sides down. Press down lightly to force ice cream to edges of sandwiches.

3 – Wrap each sandwich tightly in foil. Freeze at least 2 hours or up to 5 days.

Yield: 4 servings.

Serving size: 1 sandwich.

Nutrition Facts Per Serving:
Calories: 129 calories, Carbohydrates: 15 g, Protein: 4 g, Fat: 7 g, Saturated Fat: 3 g, Cholesterol: 4 mg, Sodium: 124 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/chocolate-peanut-butter-ice-cream-sandwiches/

Sunday’s Chicken Dinner Recipe – Low-Sodium Herb Roasted Chicken Recipe

July 28, 2019 at 6:02 AM | Posted in Diabetes Self Management, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is – Low-Sodium Herb Roasted Chicken Recipe. You’ll need a six- to seven-pound Oven Roaster (Note: Kosher chickens and chickens labeled “basted” or “self basted” have sodium added) along with Olive Oil, Carrots, Lemon, and Spices. Bake it around 2 hours and Sunday Dinner is served! The recipe is from the Diabetes Self Management website which has a huge assortment of Diabetic Friendly Recipes so be sure to check it out today! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Low-Sodium Herb Roasted Chicken Recipe
Ingredients
1 six- to seven-pound oven roaster (Note: Kosher chickens and chickens labeled “basted” or “self basted” have sodium added.)
2 tablespoons olive oil
Carrots (optional)
2 teaspoons garlic powder
1 teaspoon black pepper
1 1/2 teaspoons ground thyme
3/4 teaspoon ground sage
3/4 teaspoon marjoram
3/4 teaspoon ground rosemary
1/4 teaspoon nutmeg
1 1/2 teaspoons thyme leaves
1 1/2 teaspoons rosemary leaves
1 lemon

Directions
Remove neck and giblets from, then rinse and pat dry chicken. Rub olive oil on inside and outside of chicken, then place breast-side up in a shallow roasting pan, on a rack or a “bed” of carrots, if desired. Mix all dry ingredients together in a small bowl and rub on chicken (inside and out). Slice lemon and squeeze juice onto chicken (inside and out). Place lemon rinds inside chicken and around legs and wings. Roast uncovered at 350°F until a thermometer inserted into the breast meat registers 165°F. Depending on the size of the bird, this will take between 90 minutes and 2 hours, 15 minutes.

Yield: 6 to 8 servings.

Serving size: 3 ounces (skin on).

Nutrition Facts Per Serving:
Calories: 170 / 210 (white meat/dark meat) calories, Carbohydrates: 0 g / 0 g, Protein: 21 g / 17 g, Fat: 10 g / 16 g, Saturated Fat: 3 g / 5 g, Cholesterol: 85 mg / 110 mg, Sodium: 45 mg / 55 mg, Fiber: 0 g / 0 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/low-sodium-herb-roasted-chicken/

It’s Chili, Chowder, or Stew Saturday – Summer’s Best Gazpacho

July 27, 2019 at 6:02 AM | Posted in diabetes, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Summer’s Best Gazpacho. Easy to prepare and its only 127 calories and 11 net carbs per serving! Made using; Tomato Juice, Diced Tomatoes, Bell Peppers, Cucumber, Chunky Salsa, Olive Oil, Garlic, Avocado, and fresh Cilantro and Basil. The recipe comes from the Diabetes Self Management website and Magazine. You’ll find a fantastic selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! Plus you can subscribe to one of my favorite Magazines, the Diabetes Self Management Magazine. So Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Summer’s Best Gazpacho
Ingredients
3 cups reduced-sodium tomato juice
2 1/2 cups finely diced tomatoes (2 large)
1 cup finely diced yellow or red bell pepper (1 small)
1 cup finely diced unpeeled cucumber
1/2 cup chunky salsa
1 tablespoon olive oil
1 clove garlic, minced
1 ripe avocado, diced
1/4 cup finely chopped fresh cilantro or basil

Directions
1 – Combine tomato juice, tomatoes, bell pepper, cucumber, salsa, oil, and garlic in large bowl; mix well. Cover and chill at least 1 hour or up to 24 hours before serving.

2 – Stir in avocado and cilantro just before serving.

Yield: 6 servings.

Serving size: 1 1/4 cups.

Nutrition Facts Per Serving:
Calories: 127 calories, Carbohydrates: 15 g, Protein: 4 g, Fat: 8 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 444 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/summers-best-gazpacho/

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/

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