Diabetic Dish of the Week – Sweet Potato Stew

September 19, 2017 at 5:48 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week – Sweet Potato Stew. Thank you to Diana for passing along this recipe! Enjoy and Eat Healthy!

Sweet Potato Stew

Ingredients

1 cup chopped onion
1 cup chopped celery
1 cup grated peeled sweet potato
1 cup reduced-sodium vegetable broth or water
2 slices turkey bacon, crisp-cooked and crumbled
1 cup fat-free half-and-half
1 teaspoon minced garlic
1/2 teaspoon smoked paprika
1 teaspoon reduced sodium Worcestershire sauce
black pepper
1/4 cup minced fresh parsley

Directions
1 – Place onion, celery, sweet potato, broth, turkey bacon, garlic, paprika, and Worcestershire sauce in slow cooker. Cover; cook on low 6 hours or until vegetables are tender.
2 – Increase heat to high. Slowly stir in half-and-half. Add water, if needed, to reach desired consistency. Cook, uncovered, 35 minutes on high or until heated through.
3 – Season to taste with pepper. Stir in parsley.

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Diabetic Dish of the Week – ZAHTAR SHRIMP AND GRAPE KABOBS

September 5, 2017 at 5:42 AM | Posted in diabetes, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is – ZAHTAR SHRIMP AND GRAPE KABOBS. Shrimp, Grapes, and Spices combine to make this week’s recipe! It’s only 190 calories and 12 carbs per serving. It’s from the Diabetic Gourmet Magazine website which has a large selection of Diabetic Friendly Recipes like this week’s ZAHTAR SHRIMP AND GRAPE KABOBS recipe. Plus don’t forget you can subscribe to the Diabetic Gourmet Magazine also. Enjoy and Eat Healthy! https://diabeticgourmet.com/

 

ZAHTAR SHRIMP AND GRAPE KABOBS

Zahtar is a Middle Eastern spice blend which is made with dried thyme, toasted sesame seeds, ground sumac, and salt. Zahtar is the type of spice blend that varies from family to family, and versions of it can be found in the international aisle of many grocery stores and supermarkets.

Grapes of all colors – red, green and black – are a natural source of beneficial antioxidants and other polyphenols. At just 90 calories per serving, they also contain no fat, no cholesterol and virtually no sodium. A grape-enriched diet helped protect against metabolic brain decline in Alzheimer’s-related areas of the brain, according to research from the University of California-Los Angeles. You can find more healthy grape recipes at Grapes from California. You can reduce the amount of sodium in this dish by 100mg per serving by cutting out the sea salt.

Ingredients

2 tablespoons zahtar
1 clove garlic, minced
1 teaspoon chopped fresh thyme
2 tablespoons white balsamic vinegar
1 teaspoon honey
1/8 teaspoon sea salt
1/8 teaspoon pepper
2 tablespoons extra-virgin olive oil
36-40 large shrimp (about 2 pounds), shelled and deveined
1 cup whole green California grapes
1 cup whole red California grapes
Directions

1 – In medium bowl, combine zahtar, garlic, thyme, vinegar, honey, salt, pepper and olive oil. Whisk to combine. Add shrimp and toss to coat. Cover and refrigerate at least 30 minutes or up to 4 hours.
2 – Thread shrimp and grapes onto skewers. Heat grill or grill pan to medium-high.
3 – Grill skewers, turning once, until shrimp are lightly charred and cooked through and grapes are caramelized but firm, about 2-3 minutes per side.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 190
Calories from fat: 53
Fat: 6 grams
Saturated Fat: 1 grams
Fiber: 1 grams
Sodium: 870 miligrams
Cholesterol: 180 miligrams
Protein: 20 grams
Carbohydrates: 12 grams

https://diabeticgourmet.com/diabetic-recipe/zahtar-shrimp-and-grape-kabobs

Diabetic Dish of the Week – GRILLED SOUTHWESTERN STEAK AND COLORFUL SKILLET VEGETABLES

August 29, 2017 at 5:48 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 a GRILLED SOUTHWESTERN STEAK AND COLORFUL SKILLET VEGETABLES. Oh I got a good one that I’m passing along to all of you this week, GRILLED SOUTHWESTERN STEAK AND COLORFUL SKILLET VEGETABLES. Delicious Steak along with Skillet Vegetables! You can find this recipe along with all the other Delicious and Diabetic Friendly recipes at Diabetic Gourmet Magazine website. Besides all the great recipes you’ll find current news on Diabetes and everyday hints and tips to help with your Diabetes. So Enjoy and Eat Healthy! https://diabeticgourmet.com/

 

GRILLED SOUTHWESTERN STEAK AND COLORFUL SKILLET VEGETABLES

Picking lean protein options can be easier than you think. You can still enjoy a beef burger and save calories by choosing lean or extra-lean ground beef.

Other smart meat case picks include top sirloin steak or sirloin tip, bottom round steak or roast, eye of round steak or roast, or top round steak or roast.

Also make sure to choose colorful vegetables and fruits to round out your meal, like in this recipe for Grilled Southwestern Steak and Colorful Vegetables.

Ingredients

1 beef , Top Round Steak cut 1 inch thick (about 1-1/2 pounds)

Marinade:
1/4 cup fresh lime juice
1/4 cup prepared mild salsa
1 tablespoon chopped garlic
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon coarse grind black pepper
Colorful Vegetables:
2 tablespoons olive oil
1 medium green or red bell pepper, cut into 1/4 inch strips
8 ounces button mushrooms, sliced 1/4- inch thick
2 cups sliced zucchini, 1/4-inch thick
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon coarse grind black pepper
1 cup finely chopped tomatoes
1/4 cup chopped green onions

Directions

1 – Combine marinade ingredients in small bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat.
2 – Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
3 – Remove steak from marinade; discard marinade.
4 – Place steak on grid over medium, ash-covered coals.
5 – Grill, covered, 12 to 14 minutes (over medium heat on preheated gas grill, 16 to 19 minutes) for medium rare (145F) doneness, turning once. Do not overcook.
6 – Meanwhile prepare Colorful Vegetables. Heat 2 tablespoons olive oil in large non-stick skillet over medium- high heat.
7 – Add bell pepper strips; cook and stir 1 to 2 minutes or until crisp-tender.
8 – Add mushrooms, zuchini, cumin, salt and black pepper; cook and stir 3 to 4 minutes or until crisp-tender.
9 – Add tomato and green onion; cook and stir 1 minute.
10 – Carve steak into thin slices; season with salt, as desired. Serve with Colorful Vegetables.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 277
Fat: 13 grams
Unsaturated Fat: 7 grams
Saturated Fat: 3 grams
Fiber: 2 grams
Sodium: 303 miligrams
Cholesterol: 77 miligrams
Protein: 33 grams
Carbohydrates: 8 grams
https://diabeticgourmet.com/diabetic-recipe/grilled-southwestern-steak-and-colorful-skillet-vegetables

Diabetic Dish of the Week – FOOTBALL SEASON SAUSAGE SANDWICHES

August 22, 2017 at 5:26 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 – FOOTBALL SEASON SAUSAGE SANDWICHES. Perfect Diabetic Friendly recipe for your tailgate parties or for home in front of the screen. You can find this recipe at the Diabetic Gourmet Magazine website. At the Diabetic Gourmet site you’ll find a huge selection of Diabetic Friendly recipes, Diabetic Tips, Diabetic latest news and more! So Enjoy and Eat Healthy! https://diabeticgourmet.com/

 

FOOTBALL SEASON SAUSAGE SANDWICHES

Ingredients

1 pound extra lean ground beef
1/2 lb ground turkey breast
1/4 cup plain bread crumbs
1/2 cup skim milk
1-1/2 tsp dried oregano leaves
1 tsp fennel seed, crushed
1 tsp crushed red pepper flakes
1 large onion, halved, thinly sliced
1 large green bell pepper, seeded, thinly sliced
1 tbsp water
8 small Kaiser rolls

Directions

1 – In large bowl, combine ground beef, ground turkey, bread crumbs, milk, oregano, fennel, garlic powder and crushed red pepper. Mix well. Shape mixture into 8 patties, 1/2 inch thick.
2 – Spray large non-stick skillet with non-stick cooking spray. Heat over medium heat until hot. Add onion, bell pepper and water; cover and cook for 5 minutes, stirring occasionally, or until vegetables are crisp-tender. Remove veggies from skillet and cover to keep warm.
3 – Wipe skillet clean and spray again with cooking spray. Heat over medium heat until hot. Add patties and cook for about 12 minutes or until there is no pink in the center. Serve patties and veggies on Kaiser rolls. Top with barbecue sauce if you want, and serve with a football game.

Recipe Yield: Servings: 8

NUTRITIONAL INFORMATION PER SERVING:
Calories: 290
Fat: 10 grams
Sodium: 320 miligrams
Cholesterol: 55 miligrams
https://diabeticgourmet.com/diabetic-recipes/football-season-sausage-sandwiches

Diabetic Dish of the Week – Chocolate Cheesecake

August 15, 2017 at 5:05 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 Chocolate Cheesecake. That’s right Chocolate Cheesecake, and its Diabetic Friendly! It had reduced fat and the big one is 76% less carbohydrates than the traditional recipe for Cheesecake. The recipe is from the Diabetic Gourmet Magazine website. Check out all the delicious and Diabetic Friendly recipes when at the site. Enjoy and Eat Healthy! http://diabeticgourmet.com/

 

Chocolate Cheesecake
This delicious chocolate cheesecake is not only greatly reduced in fat, but also has 76% less carbohydrates than the traditional recipe. It will become a favorite!

Ingredients

Crust Ingredients:

1/2 cup finely ground almonds
Cheesecake Ingredients:

3 packages (8 ounces each) reduced fat cream cheese, softened
1-1/4 cups Equal Spoonful or Granulated*
2 eggs
2 egg whites
1/4 teaspoon salt
1 cup reduced fat sour cream
2 teaspoons vanilla
4 ounces (4 squares) semi-sweet chocolate, melted and cooled
Fresh raspberries, optional
Fresh mint, optional
* May substitute 30 packets Equal sweetener.

Crust pictured above made with chocolate wafer crumbs

Directions

1 – For Crust, spray bottom of a 9-inch springform pan. Sprinkle almonds over bottom, patting gently onto pan; set aside.
2 – For Cheesecake, beat cream cheese and Equal in mixing bowl on medium speed of mixer until smooth and well combined. Mix in eggs, egg whites and salt. Fold in sour cream and vanilla until combined. Gently mix in chocolate until blended. Pour batter over crust.
3 – Bake in preheated 325F oven 40 to 45 minutes or until center of cake is almost set. Cool on wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely. Cover and refrigerate several hours or overnight. To serve, remove side of pan. Garnish top of cheesecake with fresh raspberries and mint, if desired. Cut cake into wedges.

Nutritional Information (Per Serving)
Calories: 197
Protein: 7g
Sodium: 231 mg
Cholesterol: 67 mg
Fat: 16g
Carbohydrates: 7g
Exchanges: 1/2 milk, 3 fat

http://diabeticgourmet.com/recipes/html/989.shtml

Diabetic Dish of the Week – Chicken in a Pot

August 8, 2017 at 5:21 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 Chicken in a Pot. Carrots, Onions, Celery, Chicken are some of the ingredients in this week’s recipe. It’s from one my favorite recipe sites, Diabetic Gourmet Magazine. The Diabetic Gourmet site has a large selection of Diabetic Friendly Recipes. Enjoy and Eat Healthy! http://diabeticgourmet.com/

 

Chicken in a Pot
Yield: 6 servings

Ingredients
2 medium carrots, sliced
2 medium onions, sliced
2 celery ribs, cut in 1-inch pieces
1 cup sliced mushrooms (optional)
3 pounds chicken, whole or cut up, skin removed
3/4 teaspoon salt
1/2 teaspoon dried coarse black pepper
1 teaspoon dried basil or fresh basil to taste
1 teaspoon dried parsley or fresh flat-leaf parsley to taste
1/4 teaspoon dried rosemary
1/2 cup water, chicken broth, or white cooking wine

Directions
1 – Place vegetables in bottom of slow cooker. Place chicken on top of vegetables. Add seasonings and water.
2 – Cover. Cook on LOW 8-10 hours, or HIGH 3-1/2 hours (use 1 cup liquid if cooking on HIGH).
3 – This is a great foundation for soups – chicken vegetable, chicken noodle, chicken rice, chicken corn, and other favorites.

Nutritional Information (Per Serving)
Calories: 172
Protein: 22g
Sodium: 381 mg
Cholesterol: 65 mg
Fat: 5g
Dietary Fiber: 2g
Sugars: 4g
Carbohydrates: 8g
http://diabeticgourmet.com/recipes/html/774.shtml

Diabetic Dish of the Week – Asparagus and Cracked Pepper Turkey Tart

August 1, 2017 at 5:23 AM | Posted in Uncategorized | Leave a comment
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This week’s Diabetic Dish of the Week is a Asparagus and Cracked Pepper Turkey Tart. Made with the delicious JENNIE-O Cracked Pepper Turkey along with Swiss Cheese and Asparagus all topped on to a Puff Pastry. The recipe is off one of my favorite sites, the Diabetic Gourmet Magazine. Enjoy and Eat Healthy! http://diabeticgourmet.com/

 

Asparagus and Cracked Pepper Turkey TartSavory turkey, crisp asparagus and melted cheese come together in this impressive side dish or appetizer.

Ingredients

1/2 (17.3-ounce) package frozen puff pastry (1 sheet), thawed
2 cups finely shredded Swiss cheese
1 pound fresh asparagus, trimmed
4 ounces JENNIE-O Cracked Pepper Turkey, thinly sliced and julienned
2 tablespoons olive oil

Directions

1 – Heat oven to 375F.
2 – Line baking sheet with parchment paper
3 – On clean, lightly floured surface, unfold puff pastry.
4 – Gently roll pastry into 16×10-inch rectangle.
5 – Transfer pastry to baking sheet.
6 – With paring knife, cut 1/2-inch border around outside edge of pastry sheet.
7 – Top pastry with cheese, asparagus and turkey.
8 – Lightly drizzle olive oil over toppings.
9 – Bake 25 to 30 minutes or until puff pastry is golden brown and asparagus is tender when pierced with tip of knife.
10 – Cool slightly. Cut into small squares to serve.

Nutritional Information (Per Serving)
Calories: 110
Protein: 6g
Sodium: 135 mg
Cholesterol: 35 mg
Fat: 8g
Saturated Fat: 3g
Dietary Fiber: 1g
Sugars: 1g
Carbohydrates: 4g
http://diabeticgourmet.com/recipes/html/1329.shtml

Diabetic Dish of the Week – Tacos con Puerco

July 25, 2017 at 5:12 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 Tacos con Puerco. Made with Ground Pork along with Tomatoes, Onions, Lettuce, Spices, Salsa, Sour Cream, and more! The recipe is off the Diabetic Gourmet Magazine website which has a large selection of Diabetic Friendly Recipes. Plus don’t forget about the Diabetic Gourmet Magazine subscription. So Enjoy and Eat Healthy! http://diabeticgourmet.com/

 

Tacos con Puerco

Set up the table for everyone to be able to assemble their own tacos. Remember to have salsa, sour cream, hot sauce, guacamole and other taco favorites for condiments.
Yield: Serves 4

Ingredients

1 pound Ground Pork
1 (14-1/2 oz) can tomatoes, diced, fire-roasted
1/4 cup chopped onion
1 tablespoon chili powder
1/4 teaspoon garlic powder
salt, to taste
black pepper, to taste
8 taco shells
2 cups iceberg lettuce, shredded
2 tomatoes, cut in wedges
1 cup Cheddar cheese, shredded

Directions

1 – In heavy skillet, brown ground pork; stir in undrained canned tomatoes, onion, chili powder and garlic powder.
2 – Bring to boiling; reduce heat and simmer, uncovered, until most liquid evaporates, about 15 minutes, stirring occasionally.
3 – Season to taste with salt and pepper.
4 – Heat taco shells and portion filling into shells; top with tomatoes and lettuce.

Nutritional Information (Per Serving)
Calories: 285
Protein: 25g
Sodium: 238 mg
Cholesterol: 57 mg
Fat: 11g
Saturated Fat: 3g
Dietary Fiber: 4g
Carbohydrates: 21g
http://diabeticgourmet.com/recipes/html/1076.shtml

Diabetic Dish of the Week – Buffalo Turkey Tacos

July 18, 2017 at 4:55 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 Buffalo Turkey Tacos. Made with JENNIE-O Lean Ground Turkey or you could substitute that by using Jennie – O Extra Lean Ground Turkey Breast. The Lean Ground Turkey Breast has fewer calories than the Ground Turkey. Along with the Turkey you’ll be using Wing Sauce and Blue Cheese Dressing to give that Buffalo heat taste! You can find this recipe at the Diabetic Gourmet Magazine website. At the site you’ll find a huge selection of Diabetic Friendly recipes and don’t forget to subscribe to the Diabetic Gourmet Magazine. Enjoy and Eat Healthy! http://diabeticgourmet.com/

 

Buffalo Turkey Tacos

Ingredients

1 (16-ounce) package JENNIE-O Lean Ground Turkey
1/3 cup hot pepper wing sauce
8 hard corn taco shells, heated as specified on package
1 cup shredded lettuce
2 tomatoes, diced
1 avocado, sliced
1/2 cup blue cheese dressing

Directions

1 – Cook turkey as specified on package. Always cook to well-done, 165F as measured by a meat thermometer.
2 – Add hot pepper sauce. Stir to combine.
3 – Fill tacos shells with lettuce, turkey mixture, tomatoes and avocado.
4 – Drizzle with blue cheese dressing.

Nutritional Information (Per Serving)
Calories: 220
Protein: 14g
Sodium: 260 mg
Cholesterol: 45 mg
Fat: 13g
Saturated Fat: 4g
Dietary Fiber: 3g
Sugars: 1g
Carbohydrates: 13g

http://diabeticgourmet.com/recipes/html/1341.shtml

Diabetic Dish of the Week – Fajita Turkey Burger

July 11, 2017 at 4:52 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 a Fajita Turkey Burger. It’s made using the always delicious Jennie-O Extra Lean Ground Turkey Breast. When I make my Crock Pot 3 Bean Turkey Chili I always use this! The recipe is off the Diabetic Gourmet website, which also has an excellent magazine by the same name – Diabetic Gourmet Magazine. So be sure to check the site out for this recipe and the huge selection of Diabetic Friendly recipes they have. Enjoy and Eat Healthy! http://diabeticgourmet.com/

Fajita Turkey Burger

Ingredients

1/2 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon crushed red pepper flakes
1 teaspoon paprika
salt and freshly ground pepper, if desired
1 (16-ounce) package Jennie-O Extra Lean Ground Turkey Breast
1/4 cup salsa, drained
3/4 cup cilantro, divided
2 onions, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
Wholly Guacamole classic or spicy dip, if desired
Wholly Guacamole salsa, if desired
5 reduced-calorie hamburger buns, split
1/3 cup shredded reduced-fat Monterey Jack cheese

Directions

1 – In small bowl, combine cumin, garlic powder, chili powder, red pepper flakes, paprika and salt and pepper, if desired.
2 – Mix ground turkey, half of spice mixture, drained salsa, and 1/2 cup cilantro; form into 5 (1/2-inch thick) patties. Lightly spray patties with cooking spray. Place patties in skillet over medium-high heat. Cook 17 to 19 minutes, turning occasionally. Always cook to well done, 165F as measured by a meat thermometer.
3 – Meanwhile, coat large skillet with cooking spray. Cook onions, bell peppers and remaining spice mixture over medium-high heat 5 to 7 minutes, stirring occasionally. Stir in remaining 1/4 cup cilantro.
4 – To assemble burgers, spread guacamole and salsa, if desired, on buns. Place burgers, cheese and vegetable mixture on buns.
* Always cook to an internal temperature of 165F.

Nutritional Information (Per Serving)
Calories: 260
Protein: 29g
Sodium: 410 mg
Cholesterol: 60 mg
Fat: 7g
Saturated Fat: 3.5g
Dietary Fiber: 4g
Sugars: 5g
Carbohydrates: 23g
http://diabeticgourmet.com/recipes/html/1326.shtml

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