Diabetic Dish of the Week – SHRIMP SCAMPI

February 20, 2018 at 6:03 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is – SHRIMP SCAMPI. This delicious dish is only 172 calories and 3 carbs per serving! It’s from one of my favorite sites the Diabetic Gourmet Magazine website. If you are looking for Diabetic Friendly recipes check out the Diabetic Gourmet site! You’ll find a huge selection of recipes along with Diabetic Management Tips and Diabetes News. Check it out today. Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

SHRIMP SCAMPI

Ingredients

1 tablespoon butter
2 tablespoons olive oil
4 cloves garlic, finely chopped
1 pound large or medium shrimp, peeled and deveined
1/4 cup dry white wine
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon dry seasoned bread crumbs
2 tablespoons chopped fresh parsley

Directions

1 – Heat butter and oil in large non-stick skillet over high heat. When butter starts to brown, add garlic. Lower heat; cook 1 minute, stirring to prevent garlic from overbrowning.
2 – Add shrimp; cook 2 minutes, stirring occasionally. Add wine, lemon juice, salt and pepper; cook 2 minutes or until shrimp are cooked through. Stir in bread crumbs and parsley. Serve immediately.

Recipe Yield: Serves: 4

NUTRITIONAL INFORMATION PER SERVING:
Calories: 172
Fat: 11 grams
Sodium: 473 milligrams
Cholesterol: 142 milligrams
Protein: 15 grams
Carbohydrates: 3 grams
https://diabeticgourmet.com/diabetic-recipes/shrimp-scampi

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Diabetic Dish of the Week – LEMON-HERB POT ROAST

February 13, 2018 at 6:42 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is – LEMON-HERB POT ROAST. Healthy and Delicious Momemade LEMON-HERB POT ROAST. Using Beef Shoulder along with Carrots, Red Potatoes, and Seasoning. The recipe is from the Diabetic Gourmet Magazine website. The Diabetic Gourmet site has a huge selection of Diabetic Friendly Recipes, so check it out today. Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

 

LEMON-HERB POT ROAST
Making a homemade pot roast is easy! With this recipe, you simply season a beef shoulder roast with lemon pepper, garlic and basil for a delicious, comforting meal.

Recipe Yield: 6

Ingredients

1 beef shoulder roast (2-1/2 to 3-1/2 pounds)
1 tablespoon olive oil
2 cups baby carrots
1 pound small red-skinned potatoes, halved
1 medium onion, cut into 6 wedges
2 tablespoons cornstarch dissolved in 2 tablespoons water
1/2 teaspoon dried basilSeasoning:
2 teaspoons lemon pepper
2 cloves garlic, minced
1 teaspoon dried basil

Directions

1 – Combine seasoning ingredients; press onto beef pot roast.
2 – Heat oil in Dutch oven over medium heat until hot. Brown pot roast. Pour off drippings.
3 – Add 1 cup water; bring to a boil. Reduce heat; cover tightly and simmer 2 hours.
4 – Add vegetables; continue cooking, covered, 30 to 45 minutes or until pot roast and vegetables are fork-tender.
5 – Remove pot roast and vegetables; keep warm.
6 – Skim fat from cooking liquid. Stir in cornstarch mixture and 1/2 teaspoon basil. Cook and stir 1 minute or until thickened and bubbly.
7 – Carve pot roast.
8 – Serve with vegetables and sauce.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 335
Fat: 11 grams
Unsaturated Fat: 6 grams
Saturated Fat: 3 grams
Fiber: 3.1 grams
Sodium: 278 milligrams
Cholesterol: 90 milligrams
Protein: 36 grams
Carbohydrates: 21 grams

https://diabeticgourmet.com/diabetic-recipe/lemon-herb-pot-roast

Diabetic Dish of the Week – BEEF AND ZUCCHINI APPETIZER MEATBALLS

February 6, 2018 at 6:32 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is – BEEF AND ZUCCHINI APPETIZER MEATBALLS. A combination of Ground Beef and Grated Zucchini along with Salt and Pepper make up these Meatballs. The recipe is from the Diabetic Gourmet Magazine website. I love this site, having Diabetes 2 myself, it’s full of Diabetic Friendly Recipes! You can find Appetizers, Soups, Salads, Entrees, and Dessert recipes. Along with Diabetic News and Diabetes Management. So check it out today! Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

 

BEEF AND ZUCCHINI APPETIZER MEATBALLS
Here’s an interesting combination for a meatball. This simple recipe is surprisingly great – and a real crowd-pleaser at parties and holiday get-togethers. It is also keto diet friendly.

NOTES:
Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160F. Color is not a reliable indicator of Ground Beef doneness.

Recipe Yield: 4 servings.

Ingredients

1 lb Ground Beef (93% or leaner)
1 cup grated zucchini
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

1 – Preheat oven to 400F.
2 – Combine all ingredients in medium bowl, mixing lightly, but thoroughly.
3 – Shape into 24 meatballs.
4 – Place meatballs, 1-inch apart, on rack in aluminum foil lined broiler pan.
5 – Bake in 400F oven 22 to 25 minutes or until instant-read thermometer inserted into center of meatball registers 160F.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 163
Fat: 8 grams
Unsaturated Fat: 3 grams
Saturated Fat: 3 grams
Fiber: 0.3 grams
Sodium: 225 milligrams
Cholesterol: 75 milligrams
Protein: 23 grams
Carbohydrates: 1 grams
https://diabeticgourmet.com/diabetic-recipe/beef-and-zucchini-appetizer-meatballs

Diabetic Dish of the Week – LEMON POUND CAKE

January 30, 2018 at 6:49 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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For this week’s Diabetic Dish of the Week it’s Dessert – LEMON POUND CAKE. Equal Sweetner replaces the Sugar in the recipe. You’ll also be using Bisquick Reduced Fat Baking Mix, Low Fat Yogurt, and 2% Milk. Sugar Free Pound Cake sure does sound good! You can fond this recipe along with all the other delicious and Diabetic Friendly recipes at the Diabetic Gourmet Magazine website. Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

LEMON POUND CAKE
This sugar-free pound cake is easy to make because it uses a reduced-fat baking mix as the base. Lemon yogurt, juice and grated lemon peel provide rich flavor. This is sure to become a favorite with frequent requests. Just don’t let anyone know how easy it really is to make so you can bask in all the praise!

Recipe Yield: 16 servings.

Ingredients

Cooking spray
2-1/2 cups reduced-fat baking mix (Bisquick)
48 packets Equal sweetener*
2 tablespoons cornstarch
4 teaspoons grated lemon peel
1 cup lite lemon flavored nonfat yogurt
6 tablespoons butter, melted
2 eggs
2 tablespoons fresh lemon juice
2 tablespoons 2% milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
*Substitute 2 cups Equal Spoonful for the packets.

Directions

1 – Preheat oven to 350F.
2 – Spray a 9 cup Bundt cake pan OR a 9 x 5-inch loaf pan with cooking spray; set aside.
3 – Combine baking mix, Equal, cornstarch and lemon peel.
4 – Mix in yogurt, melted butter, eggs, lemon juice, milk and flavorings until blended.
5 – Spoon mixture into prepared pan.
6 -Bake 40 to 45 minutes or until wooden pick inserted near center comes out clean.
7- Let cake cool in pan 5 minutes.
8- Remove and cool completely on wire rack.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 137
Fat: 6 grams
Sodium: 258 milligrams
Cholesterol: 35 milligrams
Protein: 3 grams
Carbohydrates: 18 grams
https://diabeticgourmet.com/diabetic-recipe/lemon-pound-cake

Diabetic Dish of the Week – STEAK, ROASTED TOMATO AND BEAN CHILI

January 28, 2018 at 6:26 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is – STEAK, ROASTED TOMATO AND BEAN CHILI. The dish is 289 calories and 17 net carbs. I cam across the recipe at the Diabetic Gourmet Magazine website. At the Diabetic Gourmet site you’ll find a huge selection of Diabetic Friendly recipes along with Diabetes Management Tips, Diabetic News and more! Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

 

STEAK, ROASTED TOMATO AND BEAN CHILI

Ingredients

3 pounds Shoulder Steaks, cut 3/4-inch thick
2 tbsp vegetable oil
1 medium green bell pepper, chopped
1 medium onion, chopped
2-1/2 cups no-salt added roasted tomato salsa
1/4 cup chili powder
2 tsp ground cumin
2 cans (15 ounces each) no-salt added black beans, rinsed, drained
Optional Toppings/Additions

Guacamole, chopped fresh cilantro, chopped purple onion, chopped tomato, shredded cheese

Directions

1 – Cut beef steaks into 3/4-inch pieces.
2 – Heat 1 tablespoon oil in stockpot over medium heat until hot. Brown beef in three batches. Set aside.
3 – Add remaining 1 tablespoon oil, bell pepper and onion to same stockpot. Cook and stir 6 to 8 minutes or until vegetables are tender.
4 – Return beef and accumulated juices to stockpot.
5 – Add salsa, chili powder and cumin; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2-1/4 hours or until beef is fork-tender.
6 – Stir in beans; cook, uncovered, 10 to 15 minutes or until beans are heated through, stirring occasionally.
7 – Serve chili in bowls. Garnish with Toppings, as desired.

Recipe Yield: Makes 8 servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 289
Fat: 10 grams
Saturated Fat: 3 grams
Fiber: 6 grams
Sodium: 264 milligrams
Cholesterol: 78 milligrams
Protein: 32 grams
Carbohydrates: 23 grams
https://diabeticgourmet.com/diabetic-recipes/steak-roasted-tomato-and-bean-chili

Diabetic Dish of the Week – MEXICAN MEATBALL KABOBS

January 23, 2018 at 6:20 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is – MEXICAN MEATBALL KABOBS. Ground Beef, Bell Peppers, and seasoning go in to make this week’s recipe. It’s from one of my favorite recipe websites the Diabetic Gourmet Magazine website. At the site you’ll find a huge selection of Diabetic Friendly Recipes along with Diabetic Management tips, Diabetic News, and more. So check it out today. Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

MEXICAN MEATBALL KABOBS

Ingredients

Nonstick cooking spray
3 pounds lean ground beef
2 cups quick oats
1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk
2 large eggs
1/2 cup ketchup
2 packets (1.25 ounces each) taco seasoning mix
1 teaspoon ground black pepper
3 large bell peppers (any color), cut into 60, 1-inch pieces
60 4-inch wooden skewers
Salsa and sour cream (optional)
Directions

1 – Preheat oven to 350F. Foil-line 3 baking sheets and spray with nonstick cooking spray.
2 – Combine ground beef, oats, evaporated milk, eggs, ketchup, taco seasoning and black pepper in large bowl until just mixed. Form mixture into 120, 1-inch meatballs. Place on prepared baking sheets.
3 – Bake for 15 to 20 minutes or until no longer pink in center. Drain on paper towels, if needed.
4 – Thread two meatballs and one piece of pepper on each skewer. Place on large serving platter. Serve with salsa and sour cream.

Recipe Yield: Yield Makes 30 servings, 2 skewers each

NUTRITIONAL INFORMATION PER SERVING:
Calories: 110
Fat: 1.5 grams
Saturated Fat: 1.5 grams
Fiber: 1 grams
Sodium: 260 milligrams
Cholesterol: 40 milligrams
Protein: 11 grams
Carbohydrates: 8 grams
Sugars: 3 grams
https://diabeticgourmet.com/diabetic-recipes/mexican-meatball-kabobs

Diabetic Dish of the Week – ITALIAN BRAISED PARMESAN BEEF WITH WILD MUSHROOM SAUCE

January 16, 2018 at 6:34 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is – ITALIAN BRAISED PARMESAN BEEF WITH WILD MUSHROOM SAUCE. Delicious and Diabetic Friendly Meal that’s 412 calories and 23 carbs per serving. You can find this recipe at one of my favorite recipe sites the Diabetic Gourmet Magazine website. If your looking for Diabetic Friendly Recipes check out their site. Appetizers, Salads, Soups and Chowders, Main Course, or Dessert they have them all. So check it out today to find great recipes like ITALIAN BRAISED PARMESAN BEEF WITH WILD MUSHROOM SAUCE. Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

 

ITALIAN BRAISED PARMESAN BEEF WITH WILD MUSHROOM SAUCE

Ingredients

1-1/2 pounds beef Chuck Steaks, cut 1 inch thick
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
4 cups (8 ounces) sliced mixed wild mushrooms such as crimini, shiitake, oyster
1 medium onion, chopped
3 cloves garlic, chopped
1 cup dry red wine or beef broth
1 jar (26 ounces) fire roasted tomato and garlic sauce or any prepared spaghetti sauce
1 package (12 ounces) fresh fettuccine, cooked
1/4 cup grated Parmesan cheese

Directions

1 – Season steaks with salt and pepper. Press 1/4 cup Parmesan cheese evenly onto steaks. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Place steaks in skillet; brown evenly. Remove.
2 – Spray same pan with cooking spray and heat over medium heat until hot. Add mushrooms, onion and garlic; cook and stir 4 to 5 minutes or until tender. Add wine; cook and stir 3 minutes. Stir in sauce. Return steaks to skillet; bring to a boil. Reduce heat; cover tightly and simmer 1-1/4 to 1-3/4 hours or until beef is fork-tender.
3 – Carve steaks into slices. Serve beef and 2 cups sauce over pasta; sprinkle with 1/4 cup cheese. Pass remaining sauce.

Recipe Yield: Makes 4 servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 412
Fat: 12 grams
Saturated Fat: 4 grams
Sodium: 991 milligrams
Cholesterol: 114 milligrams
Protein: 42 grams
Carbohydrates: 23 grams
https://diabeticgourmet.com/diabetic-recipes/italian-braised-parmesan-beef-with-wild-mushroom-sauce

“Meatless Monday” Recipe of the Week – ROASTED BRUSSELS SPROUTS WITH TOMATOES

January 15, 2018 at 7:21 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – ROASTED BRUSSELS SPROUTS WITH TOMATOES. Another delicious and healthy recipe from one of my favorite recipe websites, the Diabetic Gourmet Magazine. At the site you’ll find a large selection of Diabetic Friendly Recipes, Diabetes Management, Diabetes News, and more! So check it out today. Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

ROASTED BRUSSELS SPROUTS WITH TOMATOES

Ingredients

1 pound small fresh Brussels sprouts, trimmed and cut in half lengthwise
1 can (14.5 ounces) Hunt’s Fire Roasted Diced Tomatoes, drained
2 tablespoons pure canola oil
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Directions

1 – Heat oven to 425F.
2 – In large bowl, toss together Brussels sprouts, drained tomatoes, oil, garlic powder, salt and pepper.
3 – Spread mixture in single layer on large shallow baking pan.
4 – Bake 20 minutes or until Brussels sprouts are tender and browned, stirring once halfway through.
NOTES:
You can assemble this dish in the morning and slip them in the refrigerator, so all you have to do is slide them in the oven at dinner time.

Recipe Yield: Yield: 6 servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 75
Fat: 5 grams
Fiber: 2 grams
Sodium: 217 milligrams
Protein: 2 grams
Carbohydrates: 7 grams
Sugars: 2 grams

https://diabeticgourmet.com/diabetic-recipes/roasted-brussels-sprouts-with-tomatoes

Diabetic Dish of the Week – BAJA TURKEY CHILI

January 9, 2018 at 6:19 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week – BAJA TURKEY CHILI. Made with Turkey Breast, White Kidney Beans, White Shoepeg Corn, Green Chilies, and more! The recipe is from the Diabetic Gourmet Magazine website. At the site you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes Management Tips, Forum Section to connect with other readers, Diabetic News, and more. So check it out today. Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

BAJA TURKEY CHILI

Ingredients

2 tablespoons: olive oil
2 cups: chopped onion
2 cups: chopped celery
2 quarts: pulled or cooked turkey breast, chopped
50 ounces: white kidney beans, rinsed and well drained
44 ounces: white shoepeg corn, undrained
8 ounces: green chilies, chopped
2 quarts: turkey broth
2 teaspoons: ground cumin
3 cups: shredded monterey jack cheese
1 bunch: fresh cilantro sprigs
As needed: tortilla chips

Directions

1 – In a medium stock pot, heat oil over medium heat.
2 – Add onion and celery, cook and stir until vegetables are tender.
3 – Stir in turkey, beans, corn, chilies, broth and cumin. Combine well.
4 – Cover and cook about 20-30 minutes, stirring occasionally until heated through.
5 – Serve 8 ounces per serving and garnish with cheese and cilantro.
6 – Serve with tortilla chips, if desired (not included in nutritional information).

Recipe Yield: Yield: 24 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 259
Fat: 6 grams
Sodium: 263 milligrams
Cholesterol: 37 milligrams
Protein: 21 grams
Carbohydrates: 29 grams

https://diabeticgourmet.com/diabetic-recipes/baja-turkey-chili

Diabetic Dish of the Week – Oriental Chicken and Spinach Salad

January 2, 2018 at 6:35 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is – Oriental Chicken and Spinach Salad. Spinach, Chicken, Mandarin Oranges, Almonds, and Oriental Dressing make up this delicious and Diabetic Friendly Recipe. Included is the recipe for the Oriental Dressing. Another Delicious and Healthy Recipe from the CooksRecipes website (http://www.cooksrecipes.com/index.html). The Cooks site has a huge selection of recipes for all cuisines and tastes. So check it out today. Enjoy and Eat Healthy in 2018!

Oriental Chicken and Spinach Salad
An easy to make Oriental dressing adds flavor appeal to a colorful blend of spinach, chicken, mandarin oranges and almonds.

Recipe Ingredients:
Dressing:
1/4 cup vegetable oil
3 tablespoons rice vinegar
1 1/2 tablespoons Equal® Spoonful*
1 tablespoon light soy sauce
1 teaspoon dark sesame oil
3/4 teaspoon grated ginger root

Salad:
1 (6-ounce) bag baby spinach leaves
2 cups cooked cubed chicken breast
1 (11-ounce) can mandarin oranges, drained
1/2 cup sliced water chestnuts
1/4 cup thinly sliced green onions
1/4 cup toasted slivered almond

Cooking Directions:
For Dressing: Whisk all ingredients until combined. Refrigerate, covered, 1 hour to allow flavors to blend.
For Salad: Gently toss all ingredients in large salad bowl. Add dressing and toss to combine.
Makes 6 servings.

*May substitute 2 1/4 packets Equal sweetener.

Nutritional Information Per Serving (1/6 of recipe): calories 227, protein 16 g, carbohydrate 9 g, fat 15 g, cholesterol 36 mg, sodium 179 mg.
http://www.cooksrecipes.com/diabetic/oriental_chicken_and_spinach_salad_recipe.html

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