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

“Meatless Monday” Recipe of the Week – Herb Potato Salad

July 17, 2017 at 4:52 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 a Herb Potato Salad. It’s off the Diabetic Gourmet Magazine which has a large selection of Diabetic Friendly Recipes. Plus don’t forget the Diabetic Gourmet Magazine, an excellent Diabetic Recipe magazine. So Enjoy and Eat Healthy! http://diabeticgourmet.com/

 

Herb Potato Salad
Servings: 6

Ingredients

1 lb new red potatoes
1/2 cup sliced radishes (optional)
Dressing:

3 Tbsp plain, nonfat yogurt
1 Tbsp reduced calories mayonnaise
1-1/2 tsp Dijon mustard
1/2 tsp garlic
1/2 tsp dried basil
1/4 tsp dried thyme
1/4 tsp onion powder
1/4 tsp salt (optional)
Directions

1 – Scrub potatoes & cube. Place in medium saucepan and cover with water. Bring to a boil. Cover, reduce heat and simmer 12 minutes or until potatoes are done. Drain. Mix dressing ingredients and combine hot potatoes, dressing and radishes. Serve hot or cold.

Nutritional Information (Per Serving)
Calories: 80
Protein: 2g
Sodium: 60 mg
Fat: 1g
Carbohydrates: 16g
Exchanges: 1 Starch/Bread

http://diabeticgourmet.com/recipes/html/110.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

Diabetic Dish of the Week – Ginger Grilled Tenderloin

June 27, 2017 at 5:17 AM | Posted in Uncategorized | Leave a comment
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This week’s Diabetic Dish of the Week is a Ginger Grilled Tenderloin. The always delicious Pork tenderloin with a Oriental-Inspired Marinade. Only 140 calories per serving! It’s from the Diabetic Gourmet Magazine website. Check out the site for a great selection of Diabetic Friendly recipes. Enjoy and Eat Healthy! http://diabeticgourmet.com/

Ginger Grilled Tenderloin

Fresh ginger always wakes up tired palates. This Oriental-inspired marinade gives pork tenderloin a new attitude on the grill, and makes this dish perfect for an after-work dinner party or for family supper.

Ingredients

2 pork tenderloin, (about 1 1/2 pounds total)
2 cups chicken broth
4 tablespoons ginger, grated
2 tablespoons soy sauce
2 tablespoons sesame oil
2 cloves garlic, minced
Directions

1 – Combine all ingredients in a self-sealing plastic bag; seal bag and refrigerate 2-24 hours.
2 – Remove tenderloins from marinade; discarding marinade. Grill tenderloins over medium-hot coals, turning occasionally, for 15-20 minutes, until thermometer inserted reads 160 degrees F. Slice to serve.

Nutritional Information (Per Serving)
Calories: 141
Protein: 25g
Sodium: 220 mg
Cholesterol: 75 mg
Fat: 6g
Saturated Fat: 2g
Dietary Fiber: 0g
Carbohydrates: 0 g

http://diabeticgourmet.com/recipes/html/864.shtml

“Meatless Monday” Recipe of the Week – Avocado and Mango Salad with Acai-Berry Vinaigrette

June 26, 2017 at 5:31 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 Avocado and Mango Salad with Acai-Berry Vinaigrette. The recipe is from the Diabetic Gourmet website and magazine. The Diabetic Gourmet website has a great selection of Diabetic Friendly recipes along with tips and news on how to manage your Diabetes. Enjoy and Eat Healthy! http://diabeticgourmet.com/

 

Avocado and Mango Salad with Acai-Berry Vinaigrette

This fresh and nutritious salad of chopped greens, sliced avocado and mango is drizzled with a vibrant vinaigrette dressing.

Ingredients

1/2 cup V8 V-Fusion Acai Mixed Berry juice
1/4 cup olive oil
1/4 cup balsamic vinegar
2 tablespoons water
1 tablespoon Dijon mustard
1 clove garlic, minced
1/8 teaspoon ground black pepper
6 cups chopped Romaine lettuce
1 medium mango, peeled, seeded and sliced (about 1 1/2 cups)
1 medium avocado, peeled, pitted and sliced (about 1 1/2 cups)
Fresh raspberries for garnish (optional)

Directions

Beat the V8, oil, vinegar, water, mustard, garlic and black pepper in a medium bowl with a whisk or fork.
Divide the lettuce among 4 salad bowls. Top with the mango and avocado slices. Spoon 2 tablespoons vinaigrette over each salad.
Garnish with fresh raspberries, if desired. Serve immediately.

Nutritional Information (Per Serving)
Calories: 122Protein: 1g
Sodium: 49 mg
Cholesterol: 0 mg
Fat: 8g
Carbohydrates: 12g

http://diabeticgourmet.com/recipes/html/1261.shtml

Diabetic Dish of the Week – Chimichurri Steak Wraps

June 20, 2017 at 5:47 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 a Chimichurri Steak Wraps. It’s from the Diabetic Gourmet Magazine website. The Diabetic Gourmet site is loaded with Delicious and Diabetic Friendly recipes like the Chimichurri Steak Wraps. Check it out today. Enjoy and Eat Healthy! http://diabeticgourmet.com/

 

Chimichurri Steak Wraps

Ingredients

12 ounces grilled top sirloin steak, cut into slices
3 cups fresh baby spinach
1/2 large red bell pepper, cut into thin strips
4 medium whole wheat tortillas (8 to 10-inch diameter)
Chimichurri Sauce:

1 cup fresh parsley leaves
2 cloves garlic
3 tablespoons olive oil
1 tablespoon red wine vinegar
1/4 teaspoon salt

Directions

1 – Place parsley and garlic in food processor or blender container. Cover; process until finely chopped. Add oil, vinegar and salt; process just until blended.
2 – Spread each tortilla evenly with Chimichurri Sauce, leaving 1/4-inch border around edge. Top with equal amounts spinach, bell pepper slices and beef slices on top two-thirds of tortilla. Fold bottom of tortilla up over filling. Fold right and left sides to center overlapping edges; secure with wooden picks; if desired.

Nutritional Information (Per Serving)
Calories: 340
Protein: 30g
Sodium: 410 mg
Cholesterol: 49 mg
Fat: 16g
Saturated Fat: 3g
Dietary Fiber: 3.7g
Carbohydrates: 25g

http://diabeticgourmet.com/recipes/html/915.shtml

Soup Special of the Day!………Calypso Beef Soup

June 18, 2017 at 5:17 AM | Posted in Uncategorized | Leave a comment
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This week’s Soup Special of the Day is Calypso Beef Soup. Ground Beef, Sweet Potatoes, and Black-Eyed Peas are just 3 of the ingredients that you’ll be using. It’s from the Diabetic Gourmet Magazine which has a large selection of Diabetic Friendly Recipes. Check it out today. Enjoy and Eat Healthy! http://diabeticgourmet.com/

 

Calypso Beef Soup

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.

Ingredients

1-1/2 pounds 95% ground beef
1 cup diced peeled sweet potato
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1 teaspoon curry powder
2 tablespoons all-purpose flour
2 cups water or ready-to-serve beef broth
1 can (15-1/2 ounces) black-eyed peas, rinsed, drained
1 can (13-1/2 ounces) light unsweetened coconut milk
2 cups packed fresh baby spinach leaves
3 tablespoons chopped fresh thyme
Salt and ground black pepper
Directions

1 – Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon. Pour off drippings in pan; add sweet potato, onion, bell pepper and curry powder. Cook 4 to 5 minutes or until onion and pepper are crisp-tender, stirring occasionally. Stir in flour; cook and stir 1 minute.
2 – Stir in water, black-eyed peas and coconut milk; bring to a boil. Reduce heat; cover and simmer 5 to 8 minutes or until sweet potato is tender. Stir in spinach and thyme. Cook 1 minute or until spinach wilts. Season with salt and black pepper, as desired.

Nutritional Information (Per Serving)
Calories: 308
Protein: 30g
Sodium: 327 mg
Cholesterol: 76 mg
Fat: 11g
Saturated Fat: 6g
Dietary Fiber: 4g
Carbohydrates: 22g

http://diabeticgourmet.com/recipes/html/819.shtml

Asian Grilled Pork Tenderloin with Pineapple

June 10, 2017 at 5:14 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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Passing along a recipe for a Asian Grilled Pork Tenderloin with Pineapple. It’s from the Diabetic Gourmet Magazine website. At the Diabetic Gourmet website you’ll find a large selection of Diabetic Friendly recipes along with Diabetes Management tips, Diabetic News and more! Check it out today. Enjoy and Eat Healthy! http://diabeticgourmet.com/

 

 

Asian Grilled Pork Tenderloin with Pineapple
Ingredients

2 (12-16 oz.) each pork tenderloins
1 (6-oz) can pineapple juice
3 tablespoons soy sauce
2 tablespoons fresh garlic, minced
2 tablespoons fresh ginger, minced
1-1/2 teaspoons coarse salt (kosher)
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground black pepper
2 cups fresh pineapple, peeled cubed (1-inch pieces)
6-8 wooden or metal skewers

Directions

1 – Place pork tenderloins in resealable plastic bag; set aside.
2 – In small bowl, combine marinade ingredients; pour over pork. Seal bag; refrigerate for at least 1 hour to marinate, or up to 24 hours to enhance flavor.
3 – Preheat grill to medium-hot. When ready to grill, remove pork from marinade and place on grill. Cook, covered, for about 10 minutes per side or until the internal temperature of pork is 160 degrees F.
4 – Meanwhile, place the pineapple chunks on the skewer; place on grill during the last 6 minutes of grilling time, turning after 3 minutes.
5 – To serve, slice pork into 1/2-inch slices (medallions) and serve with grilled pineapple.

 

Nutritional Information (Per Serving)
Calories: 180
Protein: 26g
Sodium: 577 mg
Cholesterol: 77 mg
Fat: 4g
Dietary Fiber: 1g
Carbohydrates: 9g
http://diabeticgourmet.com/recipes/html/861.shtml

Diabetic Dish of the Week – Cranberry Apple Crisp

June 6, 2017 at 5:28 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 a Cranberry Apple Crisp. Equal Sweetener replaces the Sugar in the dish. The recipe is off the Diabetic Gourmet Magazine website. The Diabetic Gourmet site has a large selection of Diabetic Friendly Recipes so check it out today. Enjoy and Eat Healthy! http://diabeticgourmet.com/

 

 

Ingredients

Filling:

 

3 cups peeled, cored, sliced apples
2 cups fresh or frozen thawed cranberries
1 cup Equal Spoonful*
Topping:

1/3 cup all-purpose flour
1/4 cup chopped pecans
1/4 cup stick butter or margarine, melted
1/2 cup Equal Spoonful**
* Substitute 24 packets Equal sweetener
** Substitute 12 packets Equal sweetener

Directions

1 – For Filling, combine apples, cranberries and 1 cup Equal in an ungreased 10-inch pie plate.
2 – For Topping, combine flour, pecans, melted butter and 1/2 cup Equal. Mix until well blended. Sprinkle flour mixture over apples and cranberries in pie plate.
3 – Bake in preheated 350F oven 55 to 60 minutes or until fruit is tender. Serve warm or at room temperature.
Nutritional Information (Per Serving)
Calories: 145
Protein: 1g
Sodium: 67 mg
Cholesterol: 0 mg
Fat: 8g
Carbohydrates: 18g
http://diabeticgourmet.com/recipes/html/876.shtml

“Meatless Monday” Recipe of the Week – Butternut Squash Crostini

June 5, 2017 at 5:31 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Butternut Squash Crostini. It comes from the Diabetic Gourmet website, which also has an excellent magazine (Diabetic Gourmet Magazine). The Diabetic Gourmet site is loaded with delicious and Diabetic Friendly Recipes, check it out today. Enjoy and Eat Healthy! http://diabeticgourmet.com/

 

 

Butternut Squash Crostini

Ingredients

8 slices Roman Meal bread (or similar whole grain, sliced bread), toasted or grilled
2 cups butternut squash, broiled and cut into 1/4-inch cubes
4 ounces feta cheese, crumbled
2 tablespoons maple syrup
1 tablespoon fresh thyme leaves
32 fresh basil leaves

 
Directions

1 – Cut each piece of toast into quarters for a total of 32 pieces.
2 – Combine squash, cheese, maple syrup and thyme in medium bowl.
3 – Top toast quarters with about 1 tablespoon squash mixture each. Top with fresh basil leaves.
Nutritional Information (Per Serving)
Calories: 30
Protein: 1g
Sodium: 65 mg
Cholesterol: 5 mg
Fat: 1g
Carbohydrates: 5g
http://diabeticgourmet.com/recipes/html/1284.shtml

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