Diabetic Dish of the Week – Beef Tenderloin with Roasted Vegetables
January 19, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a commentTags: Baby Carrots, baking, Beef Tenderloin Roast, Beef Tenderloin with Roasted Vegetables, Brussels sprouts, Cooking, Diabetes, Diabetes Self Management, Diabetic Dish of the Week, Dijon Mustard, Dry Mustard, Dry White Wine, Food, Garlic Cloves, Potatoes, recipes, Reduced Sodium Soy Sauce, Roasting, Rosemary Leaves
This week’s Diabetic Dish of the Week is a Beef Tenderloin with Roasted Vegetables. To make this week’s recipe you’ll be needing Beef Tenderloin Roast, Dry White Wine, Reduced Sodium Soy Sauce, Garlic Cloves, Rosemary Leaves, Dijon Mustard, Dry Mustard, Potatoes, Brussels Sprouts, and Baby Carrots. Dinner is served! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/
Beef Tenderloin with Roasted Vegetables
This hearty recipe combines tender, juicy beef with the delicious flavors of potatoes, Brussels sprouts, and baby carrots!
Ingredients
1 beef tenderloin roast (about 3 pounds), trimmed of fat
1/2 cup chardonnay or other dry white wine
1/2 cup reduced-sodium soy sauce
2 cloves garlic, sliced
1 tablespoon fresh rosemary leaves
1 tablespoon Dijon mustard
1 teaspoon dry mustard
1 pound small red or white potatoes, cut into 1-inch pieces
1 pound Brussels sprouts
1 package (12 ounces) baby carrots
Directions
Yield: 10 servings
Serving size: 1/10 of total recipe (without gravy)
1 – Place roast in large resealable food storage bag. Combine wine, soy sauce, garlic, rosemary, Dijon mustard, and dry mustard in small bowl. Pour over roast. Seal bag; turn to coat. Marinate in refrigerator 4 to 12 hours, turning several times.
2 – Preheat oven to 425°F. Spray 13 x 9-inch baking pan with nonstick cooking spray. Place potatoes, Brussels sprouts, and carrots in pan. Remove roast from marinade. Pour marinade over vegetables; toss to coat. Cover vegetables with foil; roast 30 minutes. Stir.
3 – Place tenderloin on vegetables. Roast, uncovered, 35 to 45 minutes or until internal temperature of roast reaches 135°F for medium-rare to 150°F for medium when tested with meat thermometer inserted into thickest part of tenderloin.
4 – Transfer tenderloin to cutting board; tent with foil. Let stand 10 to 15 minutes before carving. (Internal temperature will continue to rise 5°F to 10°F during stand time.) Reserve drippings from roasting pan to make gravy, if desired.
5 – Stir vegetables; continue roasting if not tender. Slice tenderloin; arrange on serving platter with roasted vegetables.
Nutrition Information:
Calories: 326 calories, Carbohydrates: 24 g, Protein: 34 g, Fat: 10 g, Saturated Fat: 3 g, Cholesterol: 71 mg, Sodium: 546 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/beef-tenderloin-roasted-vegetables/
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Diabetic Dish of the Week – Chunky Chicken Stew
January 12, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a commentTags: Baby Spinach, carrots, chicken breasts, Chunky Chicken Stew, Cooking, Diabetes, Diabetes Self Management, Diabetic Dish of the Week, Diced Tomatoes., Food, Onion, recipes
This week’s Diabetic Dish of the Week is a recipe for Chunky Chicken Stew. Diced Chicken Breast combined with Onion, Carrots, Diced Tomatoes, Baby Spinach, and Fat-Free Reduced-Sodium Chicken Broth. It’s only 287 calories and 22 net carbs per serving! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/
Chunky Chicken Stew
Yield: 2 servings.
Serving size: 1/2 of total recipe.
Ingredients
1 teaspoon olive oil
1 small onion, chopped
1 cup thinly sliced carrots
1 cup fat-free reduced-sodium chicken broth
1 can (about 14 ounces) no-salt-added diced tomatoes
1 cup diced cooked chicken breast
3 cups sliced kale or baby spinach
Directions
1 – Heat oil in large saucepan over medium-high heat. Add onion; cook and stir about 5 minutes or until golden brown. Stir in carrots and broth; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes.
2 – Stir in tomatoes; simmer 5 minutes or until carrots are tender. Add chicken; cook and stir until heated through. Add kale; stir until wilted.
Nutrition Facts Per Serving:
Calories: 287 calories, Carbohydrates: 30 g, Protein: 30 g, Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 33 mg, Sodium: 337 mg, Fiber: 8 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/chunky-chicken-stew/
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Diabetic Dish of the Week – Asian Chicken
January 5, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | 3 CommentsTags: Asian Chicken, baking, Boneless and Skinless Chicken Breasts, Cooking, Diabetes, Diabetes Self Management, Diabetic Dish of the Week, Dry Mustard, Food, Fresh Ginger, Fresh Lemon Juice, Garlic, Honey, recipes, Red Pepper Flakes, Reduced Sodium Soy Sauce, Sesame Oil
This week’s Diabetic Dish of the Week is Asian Chicken. To make this week’s Dish you’ll be needing Boneless and Skinless Chicken Breasts, Reduced Sodium Soy Sauce, Fresh Lemon Juice, Honey, Sesame Oil, Dry Mustard, Fresh Ginger, Garlic, and Red Pepper Flakes. The Dish is 178 calories and 3 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/
Asian Chicken
Ginger, garlic, and red pepper flakes add a burst of Asian-inspired flavor to this low-carb chicken dish.
Ingredients
3 pounds boneless skinless chicken breasts
1/2 cup reduced-sodium soy sauce
1/4 cup fresh lemon juice
1 tablespoon honey
2 teaspoons sesame oil
1 teaspoon dry mustard
1 teaspoon grated fresh ginger or 1/2 teaspoon powdered ginger
1 teaspoon minced garlic
1/4 teaspoon red pepper flakes
Directions
Yield: 10 servings
Serving size: 1/10 of total recipe
1 – Place soy sauce, juice, honey, oil, mustard, ginger, garlic, and red pepper flakes in gallon-size resealable food storage bag. Add chicken. Seal bag. Turn to coat evenly. Place bag in pan. Chill in refrigerator 1 hour or overnight.
2 – Preheat oven to 350°F. Line roasting pan with foil. Remove chicken from bag and place in pan. (Discard unused marinade.) Bake chicken breasts 30 minutes or until no longer pink in center.
Nutrition Information:
Calories: 178 calories, Carbohydrates: 4 g, Protein: 32 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 78 mg, Sodium: 475 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/asian-chicken/
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Diabetic Dish of the Week – Louisiana Stir-Fry TUESDAY
December 29, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a commentTags: Broccoli Florets, Cajun Seasoning, can of Corn with Red and Green Peppers, Cooking, Diabetes, Diabetes Self Management, Diabetic Dish of the Week, Diced Tomatoes., Food, Frozen Corn Oil, Hot Rice, Lemon Wedges, Louisiana Stir-Fry, Onion, recipes, Shrimp, Tabasco Sauce
This week’s Diabetic Dish of the Week is Louisiana Stir-Fry. To make this week’s Dish you’ll be needing Frozen Corn Oil, Shrimp, Broccoli Florets, can of Corn with Red and Green Peppers, Onion, Tabasco Sauce, Cajun Seasoning, Diced Tomatoes, Hot Rice, and Lemon Wedges. You can find this recipe at 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/
Louisiana Stir-Fry
Louisiana Stir-Fry
Ingredients
Preparation time: 5 minutes (when using frozen cooked shrimp)
Cooking time: about 12–15 minutes.
Cooking spray
2 teaspoons corn oil
1 pound shrimp, shelled and deveined (for convenience, use frozen cooked shrimp that have been thawed)
1 bag (14 ounces) frozen broccoli florets
1 can (11 ounces) corn with red and green pepper, drained
1/2 cup coarsely chopped onion
1/8 to 1/4 teaspoon hot pepper sauce (such as Tabasco)
1 tablespoon Cajun seasoning (look for low-salt or no-salt Cajun seasoning if you limit your sodium intake)
1 can (14 1/2 ounces) diced tomatoes
Hot rice (optional)
8 lemon wedges (optional)
Directions
Yield: 8 cups
Serving size: 2 cups
1 – Coat a cool, nonstick wok with cooking spray. Preheat wok, then add oil. When the oil is hot, add shrimp and cook until they turn pink. (If using precooked shrimp, add shrimp during the last minute of cooking).
2 – Remove shrimp from the wok and set aside. Place frozen broccoli in the wok and cook for 3 minutes, stirring constantly. Add corn with peppers, onion, hot pepper sauce, and Cajun seasoning. Cook 2 minutes more, stirring frequently. Add tomatoes and cook until hot and bubbly, about 3 minutes. Add cooked shrimp and heat 1 minute more, stirring frequently. Serve immediately (over hot rice and with a squeeze of lemon if desired).
Nutrition Information:
Calories: 239 calories, Carbohydrates: 23 g, Protein: 30 g, Fat: 3 g, Saturated Fat: <1 g, Sodium: 1,864 mg*, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/louisiana-stir-fry/
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Diabetic Dish of the Week – Roast Leg of Lamb
December 22, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a commentTags: baking, Black pepper, Coarse-Grain Mustard, Cooking, Diabetes, Diabetes Self Management, Diabetic Dish of the Week, Dried Rosemary, Food, Garlic Cloves, Leg of Lamb, Mint Jelly, recipes, Roast Leg of Lamb, Roasting
This week’s Diabetic Dish of the Week is Roast Leg of Lamb. To make this week’s Dish you’ll be needing Coarse Grain Mustard, Garlic Cloves, Dried Rosemary, Black Pepper, Leg of Lamb, and Mint Jelly. The Leg of Lamb is 172 calories and 0 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/
Roast Leg of Lamb
This succulent roast serves as a beautiful centerpiece for your Easter table. This classic recipe can also be prepared up to 24 hours before roasting, freeing up your day for all your other seasonal 
chores.
Ingredients
3 tablespoons coarse-grain mustard
2 cloves garlic, minced*
1 1/2 teaspoons dried rosemary, crushed
1/2 teaspoon black pepper
1 leg of lamb, well trimmed, boned, rolled and tied (about 4 pounds)
Mint jelly (optional)
Directions
Yield: 10 servings
Serving size: 2 lamb slices (without mint jelly)
1 – Combine mustard, garlic, rosemary, and pepper. Rub mustard mixture over lamb. Place roast on meat rack in foil-lined shallow roasting pan.** Preheat oven to 400°F. Roast 15 minutes. Reduce oven temperature to 325°F; roast about 20 minutes per pound for medium or until internal temperature reaches 145°F when tested with meat thermometer inserted into thickest part of roast.
2 – Transfer roast to cutting board; cover with foil. Let stand 10 to 15 minutes before carving. Internal temperature will continue to rise 5°F to 10°F during stand time.
3 – Cut strings from roast; discard. Carve into 20 slices. Serve with mint jelly, if desired.
*Note. For a more intense garlic flavor inside the meat, cut garlic into slivers. Cut small pockets at random intervals throughout roast with the tip of a sharp knife; insert the garlic slivers.
**Note. At this point the lamb may be covered and refrigerated up to 24 hours before roasting.
https://www.diabetesselfmanagement.com/recipes/main-dishes/roast-leg-lamb/
Nutrition Information:
Calories: 172 calories, Carbohydrates: 1 g, Protein: 25 g, Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 78 mg, Sodium: 121 mg, Fiber: 1 g
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Diabetic Dish of the Week – Holiday Brisket
December 15, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a commentTags: baking, carrots, Cooking, Cornstarch, Diabetes, Diabetes Self Management, Diabetic Dish of the Week, Flat Cut Boneless Beef Brisket, Food, Holiday Brisket, Onions, Parsley, recipes, Red Potatoes, Reduced Sodium Beef Broth, Roasting, Spices
This week’s Diabetic Dish of the Week is a Holiday Brisket. To make this week’s recipe you’ll be needing Onions, Flat Cut Boneless Beef Brisket, Reduced Sodium Beef Broth, Spices, Red Potatoes, Carrots, Cornstarch, and Parsley. The Dish is 250 calories and 19 net carbs. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/
Holiday Brisket
Juicy beef, red potatoes and crunchy carrots all come together in this festive and flavorful brisket. Topped with homemade gravy created from the pan juices, it’s a feast that’s sure to satisfy the
Holiday Brisket
whole family!
Ingredients
2 medium onions, thinly sliced
1 small flat-cut boneless beef brisket (2 pounds), well trimmed
1 cup reduced-sodium beef or chicken broth
2 teaspoons dried thyme
2 teaspoons paprika
2 teaspoons garlic salt
1 teaspoon black pepper
1 1/2 pounds unpeeled red potatoes, cut into 1-inch pieces
1 pound baby carrots
1 tablespoon cornstarch
1 tablespoon cold water
2 to 3 tablespoons chopped fresh parsley
Directions
Yield: 8 servings
Serving size: 3 ounces brisket, 1 cup vegetables and 1 tablespoon gravy
1. Preheat oven to 350°F. Arrange onion rings in roasting pan. Place brisket over onions. Drizzle broth over brisket. Combine thyme, paprika, garlic salt and pepper in small bowl; sprinkle half of mixture over brisket. Turn brisket over; sprinkle with remaining mixture. Roast, covered, 2 hours and 25 minutes.
2. Remove brisket from oven; arrange potatoes and carrots around brisket in pan juices. Roast, covered, 45 minutes to 1 hour, or until brisket is fork-tender and vegetables are tender.
3. Transfer brisket to cutting board; tent loosely with foil and let stand 15 minutes.
4. Transfer vegetables to serving bowl using slotted spoon; cover and keep warm. Pour pan juices into medium saucepan; spoon off and discard any fat. Stir water into cornstarch in small bowl until smooth. Stir into pan juices; simmer about 5 minutes or until thickened.
5. Carve brisket crosswise into thin slices; serve with vegetables and gravy.
Nutrition Information:
Calories: 250 calories, Carbohydrates: 23 g, Protein: 27 g, Fat: 6 g, Saturated Fat: 2 g, Cholesterol: 76 mg, Sodium: 455 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/holiday-brisket/
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Mexican Turkey Frittata
December 11, 2020 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a commentTags: baking, Cheese, Cooking, Diabetes, Diabetic Dish of the Week, Food, Frittatas, Jennie - O Extra Lean Ground Turkey Breast, Mexican Turkey Frittata, recipes, Spices, Switch
I’m also passing along a recipe for a Mexican Turkey Frittata. To make this Frittata you’ll be using JENNIE-O Extra Lean Ground Turkey Breast, Cumin, Vegetable Oil, Green Bell Pepper, Mushrooms, Chipotle Peppers in Adobo Sauce, Egg Substitute, Milk, Cilantro, Shredded Low-Fat Mexican Blend Cheese, and Green Onions. The Dish is 170 calories and 4 carbs per serving. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Enjoy and Make the Switch in 2020! https://www.jennieo.com/
Mexican Turkey Frittata
This flavorful egg and turkey frittata recipe will wake up your taste buds. This delicious Mexican Frittata is made with ground turkey, peppers, mushrooms, Mexican blend cheese and cilantro for a 
fast-filling breakfast. This recipe is 170 calories per serving and gluten free!
Total Time 1 Hour
Serving Size 9 Servings
Ingredients
1 (16-ounce) package JENNIE-O Extra Lean Ground Turkey Breast
1/4 teaspoon cumin
1 tablespoon vegetable oil
1 green bell pepper, chopped
2 cups sliced small mushrooms
1 tablespoon chipotle peppers in adobo sauce, finely chopped
3 cups egg substitute or 12 eggs
1/2 cup milk
1/4 cup chopped fresh cilantro
1 cup shredded low-fat Mexican blend cheese
1/3 cup sliced green onions
DIRECTIONS
1) Heat oven to 350°F.
2) Mist 8 x 8-inch baking dish with cooking spray.
3) Cook ground turkey as specified on the package. Always cook to well-done, 165°F. as measured by a meat thermometer. Sprinkle with cumin; stir to mix.
4) In large skillet over medium-high heat, add oil, green pepper, mushrooms and chipotle peppers.
5) Cook 5 minutes, stirring occasionally, until mushrooms are cooked.
6) In large bowl, whisk eggs, milk and cilantro until well mixed. Stir in turkey, cheese, mushroom mixture and green onions.
7) Spoon mixture into baking dish. Bake 30 to 40 minutes or until set.
Nutritional Information (Per Serving)
Calories: 170
Protein: 24g
Sodium: 300 mg
Cholesterol: 40 mg
Fat: 6g
Saturated Fat: 3g
Dietary Fiber: 0g
Sugars: 3g
Carbohydrates: 4g
https://www.jennieo.com/recipes/mexican-turkey-frittata/
Diabetic Dish of the Week – New England Clam Chowder
December 8, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a commentTags: Chowder, Cooking, Diabetes, Diabetes Self Management, Diabetic Dish of the Week, Food, New England Clam Chowder, Onion, Potatoes, recipes, Reduced Fat Margarine, Skimmed milk, White Pepper, Whole Baby Clams
This week’s Diabetic Dish of the Week is New England Clam Chowder. To make this week’s Dish you’ll be needing Whole Baby Clams, Baking Potato, Onion, Skimmed Milk, White Pepper, Dried Thyme, and Reduced Fat Margarine. This version of New England Clam Chowder is only 204 calories and 29 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/
New England Clam Chowder
Jam-packed with clams, this classic seafood dish is sure to warm you up! With just seven ingredients and less than 30 minutes of preparation time, it’s the perfect dish for cozying up by the
fireside.
Yield: 2 servings
Serving size: 1 bowl chowder (1/2 of total recipe)
Ingredients
1 can (5 ounces) whole baby clams, undrained
1 baking potato, peeled and coarsely chopped
1/4 cup finely chopped onion
2/3 cup evaporated skimmed milk
1/4 teaspoon white pepper
1/4 teaspoon dried thyme
1 tablespoon reduced-fat margarine
Directions
1 – Drain clams, reserving juice. Add enough water to reserved juice to measure 2/3 cup. Combine clam juice mixture, potato, and onion in large saucepan. Bring to a boil over high heat; reduce heat and simmer 8 minutes or until potato is tender.
2 – Add milk, pepper, and thyme to saucepan. Increase heat to medium-high. Cook and stir 2 minutes. Add margarine. Cook 5 minutes or until soup thickens, stirring occasionally.
3 – Add clams; cook and stir 5 minutes or until clams are firm.
Yield: 2 servings. Serving size: 1 bowl chowder (1/2 of total recipe).
Nutrition Facts Per Serving:
Calories: 204 calories, Carbohydrates: 30 g, Protein: 14 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 47 mg, Sodium: 205 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/new-england-clam-chowder/
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Diabetic Dish of the Week – Roast Turkey With Cranberry Stuffing
November 24, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a commentTags: baking, Celery, Cooking, Cranberries, Diabetes, Diabetes Self Management, Diabetic Dish of the Week, Food, French Bread, Herbs, Onions, Poultry Seasoning, recipes, Roast Turkey With Cranberry Stuffing, Roasting, Spices, Whole Turkey
This week’s Diabetic Dish of the Week is Roast Turkey With Cranberry Stuffing. To make this week’s recipe some of the ingredients that you’ll be needing are French Bread, Onions, Celery, Poultry Seasoning, Cranberries, Whole Turkey, and more! 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/
Roast Turkey With Cranberry Stuffing
Looking for a centerpiece for your Thanksgiving menu? We’ve got you covered! This turkey and stuffing combo is packed with flavor, not calories or carbohydrates.
Ingredients
1 loaf (12 ounces) Italian or French bread, cut into 1/2-inch cubes
2 tablespoons margarine
1 1/2 cups chopped onions
1 1/2 cups chopped celery
2 teaspoons poultry seasoning
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup coarsely chopped fresh cranberries
1 tablespoon sugar
Nonstick cooking spray
3/4 cup fat-free reduced-sodium chicken broth
1 whole turkey (about 8 to 10 pounds), thawed if frozen
Directions
Yield: 20 servings
Serving size: 1/20 of recipe
1. Preheat oven to 375°F. Arrange bread on 2 (15×10-inch) jelly roll pans. Bake 12 minutes or until lightly toasted. Reduce oven temperature to 350°F.
2. Melt margarine in large saucepan over medium heat. Add onions and celery; cook and stir 8 minutes, or until vegetables are tender.
3. Remove pan from heat; stir in bread cubes, poultry seasoning, thyme, rosemary, salt and pepper. Combine cranberries and sugar in small bowl; mix well. Stir into saucepan. Gently stir broth into saucepan.
4. Spray roasting pan and rack with nonstick cooking spray. Remove giblets from turkey. Rinse turkey and cavity with cold water; pat dry with paper towels. Fill turkey cavity loosely with stuffing; place any remaining stuffing in casserole sprayed with nonstick cooking spray. Cover and refrigerate until baking time.
5. Place turkey, breast side up, on rack in prepared roasting pan. Bake 3 hours, or until thermometer inserted in thickest part of thigh reaches 180°F. Transfer turkey to cutting board; loosely tent with foil.
6. Increase oven temperature to 375°F. Place covered casserole of stuffing in oven. Bake casserole, covered, 25 to 30 minutes, or until heated through.
7. Remove and discard turkey skin. Slice turkey and serve with cranberry stuffing.
Nutrition Information:
Calories: 220 calories, Carbohydrates: 12 g, Protein: 28 g, Fat: 6 g, Saturated Fat: 2 g, Cholesterol: 68 mg, Sodium: 223 mg
https://www.diabetesselfmanagement.com/recipes/main-dishes/roast-turkey-with-cranberry-stuffing/
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* 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.
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Diabetic Dish of the Week – Mushroom Sage Stuffing
November 17, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a commentTags: baking, Butter Sticks, Celery, Cooking, Diabetes, Diabetes Self Management, Diabetic Dish of the Week, Food, French Bread Cubes, Grated Orange Peel, Low Sodium Chicken Broth, Mushroom Sage Stuffing, Onion, Pepper, recipes, Sage, Salt, Shiitake Mushroom Caps
This week’s Diabetic Dish of the Week is Mushroom Sage Stuffing. To make this week’s recipe you’ll be using Butter Sticks, Shiitake Mushroom Caps, Onion, Celery, French Bread Cubes, Sage, Grated Orange Peel, Salt, Pepper, and Low Sodium Chicken Broth. Perfect for any Roasted Turkey! 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/
Mushroom Sage Stuffing
This dish is a deliciously different take on the Thanksgiving staple! If you’re tempted to try a new stuffing on Turkey Day, look no further than this mouthwatering recipe, which incorporates 
shiitake mushrooms, sage and orange peel for a side that’s sure to be a hit.
Ingredients
1/4 cup (1/2 stick) blended butter and oil baking sticks
2 cups sliced shiitake mushroom caps
1 onion, chopped
1 stalk celery, chopped
6 cups French or sourdough bread cubes, toasted
2 teaspoons minced fresh sage
1 teaspoon grated orange peel
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup low-sodium chicken broth
Directions
Yield: 8 servings
1 – Preheat oven to 325°F. Spray shallow 2-quart casserole with nonstick cooking spray.
2 – Melt butter in large saucepan or Dutch oven over medium-high heat. Add mushrooms, onion, and celery; cook and stir 5 minutes or until tender. Stir in bread cubes, sage, orange peel, salt, and pepper. Slowly stir in broth. Pour into prepared casserole.
3 – Bake 30 minutes or until stuffing is heated through and lightly browned.
Nutrition Information:
Calories: 180 calories, Carbohydrates: 26 g, Protein: 6 g, Fat: 6 g, Saturated Fat: 3 g, Cholesterol: 0 mg, Sodium: 470 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/mushroom-sage-stuffing/
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Petitchef
Foodista
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