“Meatless Monday’ Recipe of the Week – PENNE WITH ROASTED EGGPLANT AND SAVORY MUSHROOM RAGOUT

January 23, 2023 at 6:01 AM | Posted in Meatless Monday, Diabetic Gourmet Magazine | Leave a comment
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This week’s “Meatless Monday’ Recipe of the Week is – PENNE WITH ROASTED EGGPLANT AND SAVORY MUSHROOM RAGOUT. To make this delicious sounding dish you’ll need; 1 box of Dreamfields Penne Rigate or Rotini, Eggplants, Herbs and Spices, Mushrooms, Wine, Marinara Sauce, and Parmesan Cheese. 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 2023! https://diabeticgourmet.com/

PENNE WITH ROASTED EGGPLANT AND SAVORY MUSHROOM RAGOUT
Recipe for Penne with Roasted Eggplant and Savory Mushroom Ragout from our Main Dishes recipe section.

Ingredients

1 box Dreamfields Penne Rigate or Rotini
2 medium eggplants (about 3/4 pound each)
2 tablespoons olive oil
1/2 cup chopped fresh parsley
1 tablespoon each chopped fresh rosemary, minced garlic and finely chopped red onion
1 cup each sliced porcini (dry), portobello (fresh) and shiitake (fresh) mushrooms (see note below)
1/2 cup dry red wine
2 cups (16 ounces) prepared marinara sauce
1/2 teaspoon salt
1 teaspoon pepper
1/2 cup shredded Parmesan cheese
Shredded Parmesan cheese, optional

Directions
1 – Cut eggplant into 1/2-inch rounds. Spray cut sides with nonstick cooking spray. Place on nonstick baking sheet or foil-lined baking sheet.
2 – Bake in preheated 450F oven 15 minutes or until tender. Remove from oven. Place eggplant on paper towels. When cooled, cut slices in half.
3 – Meanwhile, heat oil in large nonstick skillet over medium-high heat until hot. Add parsley, rosemary, garlic and onion. Cook 1 to 2 minutes until sizzling, stirring frequently. Add mushrooms. Stir in wine; cook 2 to 3 minutes until wine evaporates. Stir in marinara sauce and eggplant. Sprinkle with salt and pepper. Bring to boil; reduce heat and simmer 15 to 20 minutes, stirring occasionally.
4 – Cook pasta according to package directions. Drain well. Toss with eggplant sauce and 1/2 cup Parmesan cheese. Sprinkle with additional cheese, if desired.
Note: To hydrate porcini mushrooms, cover mushrooms with hot water. Allow to stand about 20 minutes to soften; drain.

Recipe Yield: Yield: 6 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 397
Calories from fat: 65
Fat: 10 grams
Saturated Fat: 6 grams
Fiber: 12 grams
Sodium: 641 milligrams
Cholesterol: 6 milligrams
Protein: 14 grams
Carbohydrates: 65 grams
https://diabeticgourmet.com/recipes/vegetarian-recipes/vegetarian-main-dishes

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Appetizer of the Week – BEEF AND ZUCCHINI APPETIZER MEATBALLS

January 21, 2023 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, diabetes, Diabetic Gourmet Magazine | Leave a comment
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This week’s Appetizer 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. 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 2023! 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/recipes/appetizer-recipes/meatball-recipes

Diabetic Dessert of the Week – Chocolate Swirl Cheesecake

January 19, 2023 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 a Chocolate Swirl Cheesecake. To make this week’s recipe some of the ingredients you’ll be needing are Equal Spoonful, Stick Butter, Vanilla Wafers, Unsweetened Chocolate, Egg Whites, Reduced Fat Sour Cream, Fat Free Milk, and more! There’s 164 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 2023! https://diabeticgourmet.com/

Chocolate Swirl Cheesecake
New York-style cheesecake swirled with a rich chocolate mixture. Serve with fresh raspberries. Recipe for Chocolate Swirl Cheesecake from our Dessert recipe section.

Ingredients
Crust Ingredients:
1-1/4 cups vanilla wafer crumbs
4 tablespoons stick butter or margarine, melted
2 tablespoons Equal Spoonful or Granulated*

Cheesecake Ingredients:
3 packages (8 ounces each) reduced-fat cream cheese, softened
3/4 cup Equal Spoonful or Granulated**
2 eggs
2 egg whites
2 tablespoons cornstarch
1 cup reduced fat sour cream
1 teaspoon vanilla
1 ounce unsweetened chocolate, melted, slightly cooled
1 tablespoon fat-free milk
Chocolate curls (optional)
* May substitute 3 packets Equal sweetener
* May substitute 3 packets Equal sweetener
** May substitute 18 packets Equal sweetener

Directions

1 – For Crust, mix vanilla wafer crumbs, butter and 2 tablespoons Equal. Press onto bottom and 1/2-inch up side of a 9-inch springform pan. Bake in preheated 325F oven 10 minutes. Cool on wire rack while preparing cheesecake.
2 – For Cheesecake, beat cream cheese and 3/4 cup Equal in mixing bowl on medium speed of mixer until smooth and well combined. Mix in eggs, egg whites and cornstarch. Fold in sour cream and vanilla until combined. Remove 1/2 cup cheesecake batter. Pour remaining batter over baked crust.
3 – Add melted chocolate and fat-free milk to 1/2 cup reserved cheesecake batter; mix well. Place spoonfuls of chocolate mixture on top of cheesecake. Using tip of knife or spatula, gently swirl chocolate batter into cheesecake.
4 – Bake in preheated oven 45 to 50 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 before serving. To serve, remove side of pan. Garnish top of cheesecake with chocolate curls, if desired. Cut cake into wedges.

Nutritional Information (Per Serving)
Calories: 164
Protein: 7g
Sodium: 235 mg
Cholesterol: 57 mg
Fat: 11g
Carbohydrates: 8g
Exchanges: 1 milk, 2 fat
https://diabeticgourmet.com/diabetic-recipes/chocolate-swirl-cheesecake

STEAK, ROASTED TOMATO AND BEAN CHILI

January 15, 2023 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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I have a recipe for a STEAK, ROASTED TOMATO AND BEAN CHILI to pass along. To make this Dish you’ll be needing Shoulder Steaks, Vegetable Oil, Green Bell Pepper, Onion, No-Salt Added Roasted Tomato Salsa, Chili Powder, Ground Cumin, 2 Cans No Salt Added Black Beans, and optional Toppings. The dish is 289 calories and 17 net carbs. 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 2023! 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 Dessert of the Week – Chocolate Shortbread Cookies

January 12, 2023 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 Chocolate Shortbread Cookies. To make this week’s recipe you’ll be needing , Splenda Unsalted Butter, Granulated Splenda No Calorie Sweetener, Sugar, Vanilla, Salt, Dutch Cocoa Powder, and Flour. There’s 120 calories and 9 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 2023! https://diabeticgourmet.com/

Chocolate Shortbread Cookies
A cookie that is quite simply – heavenly! Recipe for Chocolate Shortbread Cookies from our Desserts recipe section.

Ingredients

1 cup unsalted butter
1/2 cup Splenda No Calorie Sweetener, Granulated
1/4 cup sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
6 tablespoons Dutch cocoa powder
1 3/4 cups flour
2 tablespoons flour

Directions

1 – Preheat oven to 375 degrees F. Line a cookie sheet or jellyroll pan with parchment paper. Set aside.
2 – Place the butter, Splenda Granulated Sweetener, sugar, vanilla and salt in a medium mixing bowl. Mix, using the paddle attachment of an electric mixer until the mixture is light and creamy (approx. 1-1 1/2 minutes). Add cocoa powder and all the flour. Mix until just blended.
3 – Remove dough from bowl and form into a ball. Place the ball of dough on the parchment lined pan. Roll the dough into a rectangle approx. 6 1/2 inches wide by 11 inches long and 1/4 inch thick. Pierce the surface of the dough with a fork all over. This allows the air to escape during baking preventing air pockets from forming.
4 – Bake in preheated 375 degrees F oven 20-25 minutes, rotating the pan after 10 minutes of baking. Remove shortbread from oven after 20-25 minutes and immediately cut into 24 fingers or rectangles while the shortbread is still warm. If allowed to cool, shortbread will not slice well.

Nutritional Information (Per Serving)
Calories: 120
Calories from Fat: 5
Protein: 1g
Sodium: 25 mg
Cholesterol: 20 mg
Fat: 8g
Saturated Fat: 5g
Dietary Fiber: 1g
Sugars: 2g
Carbohydrates: 10g
https://diabeticgourmet.com/diabetic-recipes/chocolate-shortbread-cookies

“Meatless Monday” Recipe of the Week – POTATO, BROCCOLI AND FENNEL SALAD

January 2, 2023 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 – POTATO, BROCCOLI AND FENNEL SALAD. Idaho Potatoes, Broccoli, Ranch Salad Dressing, and Red Onions are some of the ingredients you’ll need to make this week’s recipe. It’s from the Diabetic Gourmet Magazine website which has a huge selection of Diabetic Friendly recipes to choose from so check it out today! Enjoy and Make 2023 a Healthy One! https://diabeticgourmet.com/

POTATO, BROCCOLI AND FENNEL SALAD
Recipe for Potato, Broccoli and Fennel Salad from our Salads recipe section.

Ingredients

8 large Idaho potatoes (about 4 pounds), well-scrubbed, cut into 3/4-inch chunks
1/2 teaspoon salt
4 cups chopped broccoli (about 1 bunch)
2 cups (16 ounces) favorite ranch salad dressing
3 cups chopped fennel (about one large bulb), with core and tops removed
1 large red onion, quartered and very thinly sliced (about 1 1/2 cups)
1/2 cup diced green olives with pimento (optional)
Salt and pepper to taste
Leaf lettuce, for garnish
Cherry tomatoes or sliced tomatoes, for garnish

Directions

1 – Fill large stockpot half full of water, add salt and bring to boiling over high heat. Add potatoes and bring back to boiling over high heat; reduce heat to medium and boil for three minutes.
2 – Add broccoli to potatoes and bring back to boiling over high heat. Reduce heat to medium again, and cook until desired doneness (1-3 minutes). Potatoes and broccoli should both be firm. Drain well in colander.
3 – Transfer potatoes and broccoli to large mixing bowl, add ranch dressing and let cool. Stir in fennel, onions and olives, if using. Taste and season with salt and pepper, if desired. Serve on bed of leaf lettuce with ripe tomatoes as garnish.

Recipe Yield: Yield: 14 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 280
Fat: 18 grams
Sodium: 480 milligrams
Cholesterol: 10 milligrams
Protein: 4 grams
Carbohydrates: 28 grams
https://diabeticgourmet.com/diabetic-recipes/potato-broccoli-and-fennel-salad

MINIATURE APPLE MUFFINS

December 24, 2022 at 6:01 AM | Posted in Diabetic Gourmet Magazine | Leave a comment
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I have a recipe for MINIATURE APPLE MUFFINS to pass along. Some of the ingredients you’ll be needing are Splenda, Molasses, Apple Juice Concentrate, Cinnamon, Nutmeg, Apples, Old Fashioned Oats, Raisins, and more! 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/

MINIATURE APPLE MUFFINS
With the right amount of spice and a sprinkling of raisins, these bite-size muffins have the flavor of an old-fashioned apple cake.

Ingredients

3/4 cup Splenda No Calorie Sweetener, Granulated
1 cup butter, softened
2 teaspoons molasses
2 large eggs
1/3 cup apple juice concentrate, thawed
2 teaspoons grated fresh lemon peel
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1 cup peeled, shredded fresh apple
2/3 cup old-fashioned oats
1/2 cup raisins

Directions

1 – Preheat oven to 400 degrees F. Lightly spray miniature muffin pans with vegetable cooking spray; set aside.
2 – Beat Splenda Granulated Sweetener, butter, and molasses at medium speed of an electric mixer 1 minute or until blended. Add eggs, one at a time, beating until blended after each addition; add apple juice concentrate and lemon peel, beating until blended.
3 – Combine flour, cinnamon, nutmeg, soda, and salt; add to Splenda Granulated Sweetener mixture, beating on low speed just until blended. Stir in apple, oats, and raisins.
4 – Spoon batter into prepared pans; filling three-fourths full. Bake until edges are lightly browned, 12 minutes. Remove to wire racks to cool.
Recipe Yield: Yield: 36 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 100
Fat: 6 grams
Saturated Fat: 3.5 grams
Fiber: 1 grams
Sodium: 125 milligrams
Cholesterol: 25 milligrams
Protein: 2 grams
Carbohydrates: 11 grams
Sugars: 4 grams
https://diabeticgourmet.com/diabetic-recipes/miniature-apple-muffins

SNOWY VANILLA PECAN CRESCENTS

December 8, 2022 at 6:01 AM | Posted in dessert, Diabetic Gourmet Magazine | Leave a comment
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I have a recipe for some SNOWY VANILLA PECAN CRESCENTS to pass along. A perfect Winter Time Dessert! To make these you’ll be needing Powdered Sugar, Reduced Fat Margarine, Salt, Vanilla Extract, All Purpose Flour, Rolled Oats, and Chopped Pecans. The Crescents are 75 calories and 9 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/

SNOWY VANILLA PECAN CRESCENTS
The generosity and sweetness of pueblo foods at Christmastime is embodied in this recipe.

Ingredients

1 cup powdered sugar, divided
2 sticks fat-reduced margarine, suitable for baking (must have 60-70% fat), such as Imperial or Fleischmann’s
1/4 tsp salt (optional)
2 tsp vanilla extract
1-1/2 cups all-purpose flour
1-1/4 cups rolled oats
1/2 cup pecans, finely chopped

Directions

1 – Preheat oven to 325F. In a large bowl, cream half of the sugar into the margarine, then add the salt and vanilla extract, blending well. Next add the flour, oats, and nuts, and blend thoroughly.
2 – Place dough by the Tablespoonful on ungreased cookie sheet. Shape into crescents. Bake for 15 minutes or until bottoms are light honey-golden. Remove to wire rack and sift remaining powdered sugar generously over warm crescents.
NOTES:
The generosity and sweetness of pueblo foods at Christmastime is embodied in this recipe.

Recipe Yield: Servings: 36 Cookies

NUTRITIONAL INFORMATION PER SERVING:
Calories: 75
Fat: 4 grams
Sodium: 50 milligrams
Carbohydrates: 9 grams
https://diabeticgourmet.com/diabetic-recipe/snowy-vanilla-pecan-crescents

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

December 6, 2022 at 6:02 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. 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 BRAISED PARMESAN BEEF WITH WILD MUSHROOM SAUCE
Recipe for Italian Braised Parmesan Beef with Wild Mushroom Sauce from our Main Dishes recipe section.

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 cremini, 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

ALASKA SALMON CAKES WITH YOGURT DILL SAUCE

December 4, 2022 at 6:01 AM | Posted in Diabetic Gourmet Magazine | 2 Comments
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Here’s a recipe for ALASKA SALMON CAKES WITH YOGURT DILL SAUCE. Made using Cottage Cheese, Fresh Dill, Green Onions, 2 cans of Alaska Salmon, Yogurt, and Dill. The Dish is 217 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/

ALASKA SALMON CAKES WITH YOGURT DILL SAUCE
Recipe for Alaska Salmon Cakes with Yogurt Dill Sauce from our Main Dishes recipe section.

Ingredients
1 egg
1/4 cup small-curd nonfat cottage cheese
1 tablespoon chopped fresh dill or 1 teaspoon dried dill weed
1 teaspoon lemon pepper seasoning
1/4 cup sliced green onions
1 can (14.75 ounces) traditional pack Alaska salmon or 2 cans or pouches (6 to 7.1 ounces each) skinless, boneless salmon, drained and chunked
3 tablespoons garlic-and-herb bread crumbs
Vegetable oil

Yogurt Dill Sauce
Yogurt Dill Sauce Ingredients
1/2 cup nonfat yogurt
1 1/2 teaspoons finely minced fresh garlic
Salt and pepper
1 tablespoon chopped fresh dill or 1 teaspoon dried dill weed
1/4 cup grated cucumber (squeeze dry)

Directions
1 – In medium bowl, whisk egg lightly. Add cottage cheese, dill, lemon pepper and green onions; mix well.
2 – Mix in drained salmon, then sprinkle in bread crumbs and mix well.
3 – Shape mixture into 4 patties, 1/2 to 3/4 inch thick and 3 inches in diameter.
4 – Heat nonstick skillet over medium-high heat and brush skillet with oil.
5 – Fry salmon cakes for about 2-1/2 to 3 minutes per side.
6 – Cakes should be crisp and golden on the outside and still moist on the inside.

To Make Yogurt Dill Sauce:
1 – Mix yogurt and garlic, and add salt and pepper to taste. Stir in dill and cucumber. Refrigerate, covered, until ready to serve.
Recipe Yield: Serves 4

NUTRITIONAL INFORMATION PER SERVING:
Calories: 217
Fat: 8 grams
Sodium: 897 milligrams
Cholesterol: 112 milligrams
Protein: 27 grams
Carbohydrates: 8 grams
https://diabeticgourmet.com/diabetic-recipes/alaska-salmon-cakes-with-yogurt-dill-sauce

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