Diabetic Dish of the Week – PARMESAN CHICKEN TOPPED WITH SPINACH AND ALMONDS

May 17, 2022 at 6:02 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 a PARMESAN CHICKEN TOPPED WITH SPINACH AND ALMONDS. Chicken Breasts topped with Hellmann’s Mayonnaise, Baby Spinach Leaves, Chopped Almonds, Grated Parmesan Cheese, and Dry Bread Crumbs mixture. Then bake and serve! A fresh, crisp Salad or a type of Rice or Potato Dish would go great with this! So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2022! https://diabeticgourmet.com/

PARMESAN CHICKEN TOPPED WITH SPINACH AND ALMONDS
Recipe for Parmesan Chicken Topped with Spinach and Almonds from our Main Dishes recipe section.

Ingredients

1-1/2 tablespoons Hellmann’s or Best Foods Real Mayonnaise
1 cup loosely packed baby spinach leaves, chopped
1 tablespoon chopped almonds
2 teaspoons grated Parmesan cheese
1 teaspoon plain dry bread crumbs
4 boneless, skinless chicken breasts (about 1 pound)

Directions

1 – Preheat oven to 425F.
2 – In medium bowl, combine all ingredients except chicken.
3 – On baking sheet, arrange chicken.
4 – Evenly top with mayonnaise mixture.
5 – Bake 15 minutes or until chicken is thoroughly cooked.

Recipe Yield: Yield: 4 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 180
Fat: 6 grams
Sodium: 140 milligrams
Cholesterol: 10 milligrams
Protein: 27 grams
Carbohydrates: 2 grams
https://diabeticgourmet.com/diabetic-recipes/parmesan-chicken-topped-with-spinach-and-almonds

Appetizer of the Week – TANDOORI CHICKEN SKEWERS WITH MINT RAITA

May 14, 2022 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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This week’s Appetizer of the Week is a recipe for TANDOORI CHICKEN SKEWERS WITH MINT RAITA. To make this week’s recipe you’ll be needing Fat Free Plain Greek Yogurt, Reduced Fat Coconut Milk, Curry Powder, Garlic Cloves, Salt, Canola Oil, Skinless and Boneless Chicken Breast, Red Onion, Fresh Mint, and Lime Juice. The Dish is 121 calories and 7 carbs per serving. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2022! https://diabeticgourmet.com/

TANDOORI CHICKEN SKEWERS WITH MINT RAITA
Recipe for Tandoori Chicken Skewers with Mint Raita from our Main Dishes recipe section.

Ingredients

1 cup fat-free plain Greek yogurt, divided
1/3 cup reduced fat coconut milk, divided
2 tsp. curry powder, mild or hot
1-2 finely chopped garlic cloves
3/4 tsp. sea salt, divided
1 Tbsp. canola oil
1 lb. skinless and boneless chicken breast
2 Tbsp. finely chopped red onion
2 Tbsp. chopped fresh mint
1 tsp. fresh lime juice
12 (8-inch) bamboo skewers

Directions

1 – In wide, shallow bowl or deep plate, combine 2 tablespoons of yogurt with 2 tablespoons of coconut milk, curry powder, garlic and 1/2 teaspoon salt. Mix in oil.
2 – Cut chicken lengthwise into 12 strips. Insert skewer into bottom of one chicken strip and work it up lengthwise to top. Repeat with remaining chicken. Place skewers in curry marinade and using your fingers, make sure it coats them. Cover with plastic wrap and refrigerate for 1 to 8 hours.
3 – Arrange marinated chicken on paper toweling and blot dry, removing all excess marinade. Heat large skillet over medium-high heat, then coat with cooking spray. Or heat stovetop griddle. Arrange skewers in one layer in pan and cook for 2 minutes, browning chicken. Using tongs, turn skewers and brown on another side, 2 minutes. Turn chicken and cook until it is opaque and hot around skewer at thickest part of chicken. Transfer skewers to serving plate.
4 – While chicken cooks, prepare the Raita. In bowl, combine remaining yogurt and coconut milk with onions, mint, lime juice and remaining salt. When possible, make Raita 30 minutes before serving chicken to allow its flavors to develop and meld. Serve it the day it is made.

Recipe Yield: Makes 4 servings for main course or a snack for 6 or 12 people

NUTRITIONAL INFORMATION PER SERVING:
Calories: 121
Fat: 7 grams
Saturated Fat: 3 grams
Sodium: 297 milligrams
Protein: 8 grams
Carbohydrates: 7 grams
https://diabeticgourmet.com/diabetic-recipes/tandoori-chicken-skewers-with-mint-raita

CHICKEN SALAD STUFFED AVOCADO

May 14, 2022 at 6:01 AM | Posted in Diabetic Gourmet Magazine | 1 Comment
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From the Diabetic Gourmet is a recipe for CHICKEN SALAD STUFFED AVOCADO. To prepare this recipe you’ll be needing Lime, Chicken Breasts, Red Cabbage, Carrots, Radish, Brown Mustard, Garlic Powder, and Olive Oil. There’s 2190 calories and 2 net carbs per serving. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2022! https://diabeticgourmet.com/

CHICKEN SALAD STUFFED AVOCADO
Recipe for Chicken Salad Stuffed Avocado from our Main Dishes recipe section.

Ingredients

2 medium avocados
Juice of 1 lime
2 cups chopped cooked chicken breast, about 1/2-inch pieces
2 Tbsp. chopped red cabbage
2 Tbsp. diced carrots
2 Tbsp. diced radish
4 tsp. spicy brown mustard
1/2 tsp. garlic powder
1 tsp. extra virgin olive oil
Salt and freshly ground black pepper, to taste
Lime wedges for garnish

Directions

1 – Carefully cut avocados in half lengthwise. Remove pits. Scoop out pulp into mixing bowl and set avocado shells aside.
2 – Add lime juice and mash avocado. Add chicken, cabbage, carrots, radish, mustard, garlic powder, olive oil, salt and pepper to taste and mix gently to combine.
3 – Spoon mixture into avocado shells, mounding in the center and serve immediately with lime wedges. Or serve immediately on whole-grain bread for sandwiches or whole-wheat tortilla for wraps.

Recipe Yield: Makes 4 servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 290
Fat: 16 grams
Saturated Fat: 2 grams
Fiber: 6 grams
Sodium: 146 milligrams
Protein: 29 grams
Carbohydrates: 8 grams
https://diabeticgourmet.com/diabetic-recipes/chicken-salad-stuffed-avocado

Diabetic Dessert of the Week – CLASSIC CARROT CAKE

May 12, 2022 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dessert of the Week is a CLASSIC CARROT CAKE. Some of the ingredients you’ll be needing are All Purpose Flour, Baking Powder, Baking Soda, Ground Cinnamon, Egg Beaters, Egg Whites, Granulated Splenda No Calorie Sweetener, Honey, Applesauce, Shredded Carrots, Walnuts and more! You can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2022! https://diabeticgourmet.com/

CLASSIC CARROT CAKE
A great classic dessert and it has less carbs. Recipe for Classic Carrot Cake from our Desserts recipe section.
Ingredients

7/8 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 large egg whites
1/4 cup eggbeaters
3/8 cup Splenda No Calorie Sweetener, Granulated
3 tablespoons reduced fat margarine
1/2 cup honey
1 teaspoon vanilla extract
3 tablespoons unsweetened applesauce
3 tablespoons canola oil
2 1/4 cups finely shredded carrot
1/3 cup walnuts
butter flavored cooking spray

Directions

1 – Preheat oven to 350 degrees F. In medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, and allspice. Set aside.
2 – In small bowl whisk together egg whites and eggbeaters. Set aside.
3 – In large bowl beat Splenda Granulated Sweetener, margarine, honey, vanilla, applesauce, and canola oil. Mix in egg mixture, stir until well mixed. Stir in flour mixture, then carrots and walnuts.
4 – Pour into greased 8 cup loaf pan and bake for 40-45 minutes, or until toothpick inserted comes out clean. Allow to cool, ice if desired.

NOTES:
A great classic dessert and it has less carbs.

Recipe Yield: Yield: 10 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 190
Fat: 9 grams
Saturated Fat: 1 grams
Fiber: 2 grams
Sodium: 270 milligrams
Protein: 4 grams
Carbohydrates: 26 grams
Sugars: 16 grams
https://diabeticgourmet.com/diabetic-recipe/classic-carrot-cake

Diabetic Dessert of the Week – ALMOND CHEESECAKE BARS

May 5, 2022 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dessert of the Week is – ALMOND CHEESECAKE BARS. Graham Crackers, Almonds, Reduced Fat Cream Cheese, Eggs, Reduced Fat Sour Cream are just some of the ingredients that make up this week’s recipe. Splenda No Calorie Sweetener replaces the Sugar in the recipe. The Dessert is 120 calories and 8 carbs per serving. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2022! https://diabeticgourmet.com/

ALMOND CHEESECAKE BARS
Light and creamy cheesecake bars topped with toasted almonds. Recipe for Almond Cheesecake Bars from our Desserts recipe section.

Ingredients

Crust:

1/4 cup Splenda No Calorie Sweetener, Granulated
1 1/4 cups graham cracker or vanilla wafer crumbs
1/3 cup light butter, melted
1/4 cup toasted sliced almonds, finely ground
Filling:

12 ounces reduced fat cream cheese
1/2 cup Splenda No Calorie Sweetener, Granulated
2 large eggs
1/4 cup reduced fat sour cream
2-1/2 teaspoons vanilla extract
1 teaspoon almond extract
1/4 cup toasted, sliced almonds

Directions

1 – Preheat oven to 350 degrees F.
2 – Spray an 8×8 pan with non-stick cooking spray.
3 – Mix crust ingredients together in a mixing bowl. Mix well. Press into prepared pan. Bake 10-12 minutes or until firm.
4 – Mix cream cheese and Splenda Granulated Sweetener together until smooth. Add eggs, one at a time, scraping the sides of the bowl, and mixing well after each addition. Add sour cream and extracts; mix well. Pour over prepared crust.
5 – Bake in preheated oven for 40 to 47 minutes, or until firm.
6 – Top with toasted almonds.

Recipe Yield: Serves: 20 Serving Size: 1 bar

NUTRITIONAL INFORMATION PER SERVING:
Calories: 120
Fat: 8 grams
Saturated Fat: 3.5 grams
Sodium: 105 milligrams
Cholesterol: 35 milligrams
Protein: 4 grams
Carbohydrates: 8 grams
Sugars: 4 grams
https://diabeticgourmet.com/diabetic-recipes/almond-cheesecake-bars

Diabetic Dessert of the Week – APPLESAUCE CAKE

April 28, 2022 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dessert of the Week is APPLESAUCE CAKE. To make this week’s recipe you’ll be needing All Purpose Flour, Baking Powder, Baking Soda, Cinnamon, Ginger, Reduced Calorie Margarine, Molasses, Egg Substitute, Vanilla Extract, Granulated Splenda No Calorie Sweetener, and Unsweetened Applesauce. There’s 170 calories and 23 net carbs per serving. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2022! https://diabeticgourmet.com/

APPLESAUCE CAKE

Ingredients

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 cup reduced-calorie margarine
1/4 cup molasses
1/2 cup egg substitute
1 teaspoon vanilla extract
1 cup Splenda No Calorie Sweetener, Granulated
1/2 cup unsweetened applesauce

Directions

1 – Preheat oven to 350 degrees F. Spray an 8×8 inch metal cake pan with vegetable cooking spray. In a small bowl, stir together flour, baking powder, baking soda, cinnamon, and ginger. Set aside.
2 – In a large mixing bowl, beat margarine and molasses with an electric mixer on high speed for approximately 1 minute.
3 – Add egg substitute and vanilla and blend on high speed for 30 seconds. Mixture will be liquid.
4 – Add Splenda Granulated Sweetener and beat on medium speed until very smooth, approximately 1 1/2 minutes.
5 – Add flour mixture and applesauce and beat on low speed until mixed, approximately 45 seconds.
6 – Spread batter evenly into prepared pan and bake for 30 minutes at 350 degrees F.

Recipe Yield: Yield: 8 servings Serving size: 1 slice.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 170
Fat: 7 grams
Saturated Fat: 1 grams
Fiber: 1 grams
Sodium: 260 milligrams
Protein: 4 grams
Carbohydrates: 24 grams
Sugars: 10 grams
https://diabeticgourmet.com/diabetic-recipes/applesauce-cake

FRUIT SALAD WITH MOJITO DRESSING

April 26, 2022 at 6:01 AM | Posted in Diabetic Gourmet Magazine | Leave a comment
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I have a recipe for a FRUIT SALAD WITH MOJITO DRESSING. To prepare the Fruit Salad you’ll be needing Mano, Pineapple, Strawberries, Cantaloupe, Papaya, and Banana. Also included is a recipe for the Mojito Dressing in which you’ll be needing Canola Oil, Lime Juice, Lime Zest, Club Soda, White Rum, Fresh Mint Leaves, and Granulated Sugar. The Fruit Salad is 120 calories and 16 net carbs per serving. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2022! https://diabeticgourmet.com/

FRUIT SALAD WITH MOJITO DRESSING
The Mojito dressing adds a real sparkle to this colorful fruit salad. Salad can be prepared in advance; add bananas just before serving. Recipe for Fruit Salad with Mojito Dressing from our Salads recipe section.

Ingredients

Fruit Salad

1 mango, peeled and cut into bite-size pieces (about 1 cup/250 mL)
1/2 fresh pineapple, cut into bite-size pieces (about 2 cups/500 mL)
1-1/2 cups sliced strawberries (375 mL)
1/2 small cantaloupe, cut into balls or bite-size pieces (about 1-1/2 cups/375 mL)
1 small papaya, cut into bite-size pieces (about 1-1/2 cups/375 mL)
2 medium bananas, peeled and sliced

Mojito Dressing

1/4 cup canola oil (60 mL)
2 Tbsp lime juice (30 mL)
1 tsp lime zest (5 mL)
1/2 cup club soda (125 mL)
2 Tbsp white rum (30 mL)
2 Tbsp fresh mint leaves (30 mL)
1 tsp granulated sugar (5 mL)

Directions

1 – In bowl, combine all fruits and toss lightly.
2 – In container, combine canola oil, lime juice, zest, club soda, rum, mint leaves and sugar. Drizzle dressing over fruit salad. Serve immediately.
NOTES:
The Mojito dressing adds a real sparkle to this colorful fruit salad. Salad can be prepared in advance; add bananas just before serving.

Recipe Yield: Yield: 10 servings.

Serving serving: 1 cup

NUTRITIONAL INFORMATION PER SERVING:
Calories: 120
Fat: 6 grams
Fiber: 2 grams
Sodium: 10 milligrams
Protein: 1 grams
Carbohydrates: 18 grams
https://diabeticgourmet.com/diabetic-recipe/fruit-salad-with-mojito-dressing

“Meatless Monday” Recipe of the Week – SKINNY NOODLES SALAD WITH SHIRATAKI NOODLES

April 4, 2022 at 6:01 AM | Posted in Diabetic Gourmet Magazine, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – SKINNY NOODLES SALAD WITH SHIRATAKI NOODLES. Made using Skinny Noodles Spaghetti Shirataki, Carrots, Snow Peas, Red Bell Pepper, Baby Corn, and Light Asian Dressing. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2022! https://diabeticgourmet.com/

SKINNY NOODLES SALAD WITH SHIRATAKI NOODLES
Here’s an easy Asian fusion salad guaranteed to impress. The spaghetti shirataki add extra texture to the salad and extend the portion size without added calories. You can serve this salad for a main meal, or cut the portion size and serve on the side. Recipe for Skinny Noodles Salad with Shirataki Noodles from our recipe section.
Ingredients

8 oz package Skinny Noodles Spaghetti Shirataki, drained and rinsed
4 oz carrots, shredded
4 oz snow peas, trimmed and shredded
4 oz red bell pepper, shredded
4 oz baby corn, sliced lengthwise
1/3 Cup your favorite ready-to-use, Light, Asian dressing (like “Ken’s Lite Asian Sesame with Ginger & Soy”)

Directions

1 – In large bowl add noodles, carrots, snow peas, red bell pepper, and baby corn.
2 – Pour 1/3 cup dressing over noodle salad, toss gently.
3 – Cover and refrigerate for 1 hour before serving.
NOTES:
Here’s an easy Asian fusion salad guaranteed to impress. The spaghetti shirataki add extra texture to the salad and extend the portion size without added calories. You can serve this salad for a main meal, or cut the portion size and serve on the side.

Recipe Yield: Makes 2 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 185
Fiber: 11 grams
Protein: 6 grams
Carbohydrates: 26 grams
https://diabeticgourmet.com/diabetic-recipes/skinny-noodles-salad-with-shirataki-noodles

ITALIAN BEEF STUFFED SHELLS MARINARA

March 8, 2022 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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I’m passing along a recipe for an ITALIAN BEEF STUFFED SHELLS MARINARA. You can prepare this dish using a Cooked Beef Pot Roast or Brisket. Which will be stuffed into Jumbo Pasta Shells along with all the other ingredients. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2022! https://diabeticgourmet.com/

ITALIAN BEEF STUFFED SHELLS MARINARA

Ingredients

12 ounces cooked beef pot roast or brisket
20 uncooked jumbo pasta shells (about 8 ounces)
Filling:

1 cup low fat cottage cheese
3/4 cup grated Parmesan cheese, divided
1 large egg, slightly beaten
1 tablespoon chopped fresh parsley or 2 teaspoons dried parsley leaves
2 cloves garlic, minced
Sauce:

1 jar (24 ounces) pasta sauce
Salt and pepper (optional)
Chopped fresh basil (optional)

Directions

1 – Preheat oven to 375F. Prepare pasta shells according to package directions; drain. Set aside. Shred beef pot roast with two forks.
2 – Meanwhile, combine pot roast, cottage cheese, 1/2 cup Parmesan cheese, egg, parsley and garlic in large bowl.
3 – Fill shells evenly with beef mixture. Spread 1 cup pasta sauce on bottom of 11 X 7-inch glass baking dish. Arrange shells in dish; top with remaining sauce.
4 – Cover with aluminum foil.
5 – Bake in 375F oven 20 minutes or until heated through.
6 – Remove foil; sprinkle with remaining 1/4 cup cheese.
7 – Bake, uncovered, 5 to 8 minutes or until cheese is slightly browned and sauce is bubbly.
8 – Season with salt and pepper, if desired. Garnish with basil, if desired.

Recipe Yield: Makes 4 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 364
Fat: 13 grams
Saturated Fat: 5 grams
Fiber: 4 grams
Sodium: 238 milligrams
Cholesterol: 119 milligrams
Protein: 40 grams
Carbohydrates: 20 grams
https://diabeticgourmet.com/diabetic-recipes/italian-beef-stuffed-shells-marinara

NEW POTATOES WITH SPRING PEAS

March 6, 2022 at 6:01 AM | Posted in Diabetic Gourmet Magazine | Leave a comment
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I have a recipe for NEW POTATOES WITH SPRING PEAS to pass along. To make this recipe you’ll be needing Small Red Potatoes, Olive Oil, Feta Cheese, Kalamata Pitted Olives, Frozen Peas, Fresh Mint, Salt, and Pepper. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2022! https://diabeticgourmet.com/

NEW POTATOES WITH SPRING PEAS
Here’s an easy potato salad recipe, featuring red potatoes, feta cheese, Kalamata olives and fresh mint. Recipe for New Potatoes with Spring Peas from our Side Dishes recipe section.

Ingredients

1-3/4 pounds small red potatoes, cut into quarters
2 tablespoons plus 1/4 cup olive oil, divided
1 cup crumbled feta cheese
1/2 cup Kalamata pitted olives, sliced lengthwise into quarters
1/2 fresh or frozen peas, thawed
2 tablespoons chopped fresh mint
Salt and pepper, if desired

Directions

1 – Heat oven to 425F.
2 – Toss potatoes with 2 tablespoons olive oil.
3 – Place on rimmed baking sheet.
4 – Bake 20 to 25 minutes or until tender.
5 – In bowl, toss together potatoes, cheese, olives, peas, olive oil and mint.
6 – Season lightly with salt and pepper, if desired.
NOTES:
Here’s an easy potato salad recipe, featuring red potatoes, feta cheese, Kalamata olives and fresh mint.

Recipe Yield: Makes 8 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 220
Fat: 13 grams
Saturated Fat: 3.5 grams
Fiber: 2 grams
Sodium: 330 milligrams
Cholesterol: 6 milligrams
Protein: 6 grams
Carbohydrates: 21 grams
Sugars: 1 grams
https://diabeticgourmet.com/diabetic-recipes/new-potatoes-with-spring-peas

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