LEMON CAESAR SALAD

July 17, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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Here’s a recipe for a LEMON CAESAR SALAD. Some of the ingredients that you’ll be needing are Romaine Lettuce, Grape Tomatoes, Lemon Juice, Worcestershire Sauce, Spices, Grated Parmesan Cheese, Anchovies, Whole Grain Bread, 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 2021! https://diabeticgourmet.com/

LEMON CAESAR SALAD
Ingredients

1 head Romaine lettuce, washed and trimmed, cut into bite size pieces
1-1/2 cups grape tomatoes (375 mL)
1/4 cup lemon juice (60 mL)
1 garlic clove, minced
1 1/2 tsp Worcestershire sauce (7 mL)
1 tsp dry mustard (5 mL)
1 tsp lemon zest (5 mL)
1/4 tsp freshly ground pepper (1 mL)
1/3 cup grated Parmesan cheese (75 mL)
1 (2 oz/75 mL) can anchovies
1 cup canola oil (250 mL)
4 thick slices whole grain bread, cut into cubes
2 Tbsp canola oil (30 mL)
2 Tbsp Parmesan cheese (30 mL)
dash of pepper
1 Tbsp Italian parsley, very finely chopped (15 mL)

Directions
1 – In a large salad bowl, prepare lettuce and toss with tomatoes. Cover and refrigerate while preparing the dressing.
2 – Combine lemon juice, garlic, Worcestershire sauce, dry mustard, lemon zest, freshly ground pepper and Parmesan cheese in a food processor. Blend on high speed for 30 seconds. With processor running, add canola oil in a fine stream and continue to blend until smooth.
3 -Preheat oven to 350F (180C). Toss bread with canola oil, Parmesan cheese, pepper and Italian parsley. Spread on lightly greased baking sheet and bake about 20 minutes, until croutons are golden.
4 – Pour desired amount of dressing over salad, add croutons and toss lightly. Top the salad with additional Parmesan cheese shavings. Serve immediately.

Recipe Yield: Yield: 4 to 6 servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 490
Fat: 46 grams
Saturated Fat: 4.5 grams
Fiber: 3 grams
Sodium: 570 milligrams
Cholesterol: 15 milligrams
Protein: 9 grams
Carbohydrates: 13 grams
https://diabeticgourmet.com/diabetic-recipe/lemon-caesar-salad

BLACKBERRY and CHERRY YOGURT POPS

July 15, 2021 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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I have a recipe for BLACKBERRY and CHERRY YOGURT POPS. To make these Delicious and Healthy Yogurt Pops you’ll be needing Pitted Fresh Cherries, Frozen Blackberries, Honey, Vanilla Greek Yogurt, and Popsicle Sticks. The Pops are 69 calories and 11 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 2021! https://diabeticgourmet.com/

BLACKBERRY and CHERRY YOGURT POPS
Ingredients

1-1/2 cup pitted fresh or frozen cherries
1/2 cup fresh or frozen blackberries
1 Tbsp. honey
24 oz. vanilla Greek yogurt
12 (3 oz.) paper cups and 12 popsicle sticks or plastic spoons *

Directions

1 – In small mixing bowl mash cherries and berries. Drizzle on honey and mix together.
2 – In paper cups, layer alternating spoonfuls of yogurt and fruit until full. Place popsicle stick or plastic spoon in each cup. Freeze.
3 – When ready to serve, tear paper cup off popsicle and enjoy.
NOTES:
These easy-to-make fruit yogurt pops are great on a hot summer day and have only 12 grams of carbs per serving.
Recipe Yield: Makes 12 paper cup popsicles.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 69
Fiber: 1 grams
Sodium: 18 milligrams
Protein: 5 grams
Carbohydrates: 12 grams
https://diabeticgourmet.com/diabetic-recipes/blackberry-cherry-yogurt-pops

WILD BLUEBERRY ICE CREAM POPS

July 13, 2021 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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Beat the heat with this recipe, WILD BLUEBERRY ICE CREAM POPS. To make these Delicious Treats you’ll be needing Frozen Wild Blueberries, Chocolate Chips, Fat Free Vanilla Frozen Yogurt, and Small wooden or plastic pop sticks. The Pops are 94 calories and 19 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 2021! https://diabeticgourmet.com/

WILD BLUEBERRY ICE CREAM POPS
Recipe for Wild Blueberry Ice Cream Pops from our Dessert recipe section.

Ingredients

1 cup frozen Wild Blueberries
1 ounce milk chocolate chips
2 cups fat-free vanilla frozen yogurt, softened slightly
Materials: small wooden or plastic pop sticks

Directions

1 – Thaw Wild Blueberries and puree.
2 – In a bowl, combine pureed Wild Blueberries, chocolate and frozen yogurt. Mix thoroughly.
3 – Rinse 6 standard muffin cups with cold water and spoon in Wild Blueberry mixture, dividing it evenly between the cups (silicone muffin cups need not be rinsed first).
4 – Place a stick in the center of each “muffin” and freeze until firm, at least 2 hours.

Recipe Yield: Yield: 6 Pops

Serving size: 1 pop

NUTRITIONAL INFORMATION PER SERVING:
Calories: 94
Fat: 2 grams
Sodium: 45 milligrams
Cholesterol: 1 milligrams
Protein: 2 grams
Carbohydrates: 19 grams
https://diabeticgourmet.com/diabetic-recipes/wild-blueberry-ice-cream-pops

VEGETABLE LASAGNA

July 4, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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I have a recipe for Vegetable Lasagna. To make the Lasagna some of the ingredients you’ll be needing are Garlic Cloves, Mushrooms, Zucchini, Carrot, Red Bell Pepper, Red Onion, Spices, Dry Red Wine, Ricotta Cheese, Basil Pesto, Shredded Part-Skim Mozzarella Cheese, 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 2021! https://diabeticgourmet.com/

VEGETABLE LASAGNA
This recipe may be doubled and made in a 9×13 baking dish for 12 servings. Recipe for Vegetable Lasagna from our Main Dishes recipe section.

Ingredients

6 pieces Dreamfields Lasagna
1 tablespoon olive oil
2 cloves garlic, minced
3/4 cup sliced mushrooms
3/4 cup chopped zucchini (1 small zucchini)
1/2 cup sliced carrot
1/2 cup chopped red bell pepper
1/2 cup thinly sliced red onion
1/4 teaspoon black pepper
1/4 cup dry red wine
2 cups tomato-basil pasta sauce
1 cup part-skim ricotta cheese
1/4 cup grated Parmesan cheese
2 tablespoons commercial basil pesto
Nonstick cooking spray
3/4 cup (3 ounces) shredded part-skim mozzarella cheese

Directions

1 – Preheat oven to 375ºF.
2 – Cook lasagna according to package directions. Drain and cut each piece in half.
3 – Meanwhile, heat olive oil in medium saucepan over medium heat. Cook garlic 2 minutes, stirring frequently. Add mushrooms, zucchini, carrot, bell pepper, red onion and black pepper; cook 5 minutes, stirring frequently. Add wine; cook 3 minutes or until wine has evaporated. Add pasta sauce; bring to a boil. Reduce heat; simmer 10 minutes.
4 – In a small bowl combine ricotta cheese, Parmesan cheese and pesto.
5 – Spray 8-inch square baking dish with cooking spray. Spread 3/4 cup vegetable-pasta sauce in bottom of baking dish. Arrange 4 noodle halves over sauce. Top with one-third of cheese-pesto mixture, then 1 cup sauce. Repeat layers twice, using any remaining sauce on top. Sprinkle with mozzarella.
6 – Cover and bake at 375°F 30 minutes. Uncover and bake an additional 20 minutes. Let stand 10 minutes.
NOTES:
This recipe may be doubled and made in a 9×13 baking dish for 12 servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 331
Calories from fat: 37
Fat: 14 grams
Saturated Fat: 5 grams
Fiber: 6 grams
Sodium: 652 milligrams
Cholesterol: 24 milligrams
Protein: 16 grams
Carbohydrates: 0 grams
https://diabeticgourmet.com/diabetic-recipes/vegetable-lasagna

RASPBERRY ICE BAR

June 24, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | 1 Comment
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I have a real Summer Treat to pass along, RASPBERRY ICE BAR. To make this Ice Bar you’ll be needing Frozen Unsweetened Raspberries, Orange Juice, Lemon Juice, Splenda Granulated No Calorie Sweetener, and Orange Zest. There’s 70 calories and 11 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 2021! https://diabeticgourmet.com/

RASPBERRY ICE BAR
Serve in a small wine glass for a light, refreshing ending to any meal. Can also be frozen as a raspberry popsicle. Recipe for Raspberry Ice Bar from our Dessert recipe section.

Ingredients

3 (12 ounce) packages frozen unsweetened raspberries, thawed
3/4 cup orange juice
1 tablespoon fresh lemon juice
1 cup Splenda No Calorie Sweetener, Granulated
1 tablespoon grated orange zest

Directions

1 – Process first raspberries, orange juice, lemon juice, and Splenda Granulated Sweetener in a food processor or blender 30 seconds, stopping to scrape sides down. Pour mixture through a wire mesh strainer into a bowl, pressing the back of a spoon against the strainer to squeeze out juice. Discard seeds and pulp. Stir in orange zest.
2 – Pour mixture into an 8-inch square pan; freeze 8 hours or until firm.
Remove from freezer and let stand at room temperature 20 minutes. Spoon mixture into serving dishes. Garnish, if desired.
3 – Popsicle Alternative: You can also pour the mixture from step 1 into a pop mold and freeze until solid. Then remove from the mold and serve as a raspberry popsicle.

NOTES:
Serve in a small wine glass for a light, refreshing ending to any meal. Can also be frozen as a raspberry popsicle.

Recipe Yield: Serves: 8 Serving Size: 1/2 cup raspberry ice

NUTRITIONAL INFORMATION PER SERVING:
Calories: 70
Fiber: 4 grams
Protein: 2 grams
Carbohydrates: 15 grams
Sugars: 9 grams
https://diabeticgourmet.com/diabetic-recipes/raspberry-ice-bar

“Meatless Monday” Recipe of the Week – FRESH ASPARAGUS TOPPED WITH SUNNY-SIDE UP EGGS

June 21, 2021 at 6:01 AM | Posted in Diabetic Gourmet Magazine, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” of the Week is a FRESH ASPARAGUS TOPPED WITH SUNNY-SIDE UP EGGS. A perfect way to start your day with Breakfast or Brunch! To make this week’s recipe you’ll need Asparagus, Cooking Spray, England’s Best Large Eggs, Olive Oil, Parmesan Cheese, Breadcrumbs, and Red Pepper. It’s only 135 calories and 2 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 2021! https://diabeticgourmet.com/

FRESH ASPARAGUS TOPPED WITH SUNNY-SIDE UP EGGS

Ingredients

1 bunch asparagus, woody ends trimmed
Cooking spray
2 Eggland’s Best large eggs
1 tablespoon olive oil (optional)
1 teaspoon Parmesan cheese (optional)
1 teaspoon breadcrumbs (optional)
1/4 cup chopped red peppers (optional)

Directions

1 – Fill medium saucepan with water and bring to a boil. Submerge asparagus and cook for approximately 2 minutes, maintaining a bright green color and slight crunch. Immediately remove asparagus and shock it in a bowl of ice water. Reserve.
2 – Coat medium size skillet with cooking spray. Crack two Eggland’s Best eggs into pan and cook over medium heat until the whites set and the edges of the eggs are cooked.
3 – Place asparagus on plate, making an even layer. Remove eggs from the pan using a slotted spatula and place on top of asparagus. Top with a drizzle of olive oil and garnish with Parmesan cheese, bread crumbs or red peppers, if desired. Can also be served on two pieces of whole wheat toast.

Recipe Yield: Yield: 2 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 135
Fat: 11 grams
Saturated Fat: 5 grams
Fiber: 1 grams
Sodium: 86 milligrams
Cholesterol: 176 milligrams
Protein: 7 grams
Carbohydrates: 2 grams
https://diabeticgourmet.com/diabetic-recipes/fresh-asparagus-topped-with-sunny-side-up-eggs

Appetizer of the Week – CALIFORNIA AVOCADO TZATZIKI

June 19, 2021 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 CALIFORNIA AVOCADO TZATZIKI. To make this week’s recipe you’ll be needing Plain Yogurt, English Cucumber, Fresh Dill, California Avocado, Garlic, and Salt. The recipe is 65 calories and 6 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 2021! https://diabeticgourmet.com/

CALIFORNIA AVOCADO TZATZIKI
Recipe for California Avocado Tzatziki from our Appetizer recipe section.
Ingredients

1-1/2 cups plain yogurt
1/2 English cucumber, seeded and diced
2 Tbsp. finely chopped fresh dill
1 ripe Fresh California Avocado, halved, seeded and cut into 1/4-inch cubes
1 tsp. finely chopped garlic
Salt, to taste

Directions

1 – In a small bowl, combine all ingredients. Refrigerate to allow flavors to blend.
2 – Garnish with avocado and dill, if desired.
3 – Serve with vegetable dippers or toasted pita bread triangles.

Recipe Yield: Yield: 8 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 65
Fat: 3.4 grams
Saturated Fat: 0.7 grams
Fiber: 0.8 grams
Sodium: 100 milligrams
Cholesterol: 3 milligrams
Protein: 3.25 grams
Carbohydrates: 6 grams
https://diabeticgourmet.com/diabetic-recipes/california-avocado-tzatziki

GRILLED SALMON AND SPINACH SALAD

June 6, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | 1 Comment
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I have a recipe for a Grilled Salmon and Spinach Salad to pass along. To make the Salmon you’ll be using Salmon, Reduced Sodium Soy Sauce, Rice Vinegar, and Mustard Powder. Also included are recipes for the Dressing and Salad. Enjoy and Stay Safe out there! 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 2021! https://diabeticgourmet.com/

GRILLED SALMON AND SPINACH SALAD
Ingredients

1 lb. salmon, cut in four fillets
Marinade

1/4 cup reduced-sodium soy sauce
1/4 cup rice vinegar
1 tsp. mustard powder or 1 tsp. prepared mustard

Dressing

3 Tbsp. orange juice
3 Tbsp. rice vinegar
2 Tbsp. honey
1 tsp. extra virgin olive oil
1/2 tsp. roasted sesame oil (or regular sesame oil)
2 cloves garlic
1 tsp. minced fresh ginger
Salt and freshly ground black pepper to taste

Salad

5 oz. baby spinach, rinsed clean
8 cherry tomatoes, halved
1 red bell pepper, sliced thin

Directions

1 – Whisk together marinade ingredients to combine well. In shallow dish, coat both sides of salmon with marinade. Cover dish and refrigerate for at least one hour.
2 – Coat grill lightly with oil to prevent sticking. Remove salmon from marinade and discard remaining marinade. Place salmon, skin side down, on medium-hot grill. Cook about 6 minutes until skin is browned and crisp. Gently turn fillets over and cook additional 2-3 minutes until desired degree of doneness. Remove and set aside.
3 – Combine dressing ingredients in food processor or blender and pulse or blend until well combined, about 1 minute.
4 – Arrange salad ingredients on four serving dishes. Drizzle half the dressing on salad. Place salmon on top and drizzle remaining dressing. Serve.

Recipe Yield: Yield: Makes 4 servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 270
Fat: 13 grams
Saturated Fat: 2.5 grams
Fiber: 3 grams
Sodium: 400 milligrams
Protein: 21 grams
Carbohydrates: 20 grams
https://diabeticgourmet.com/diabetic-recipes/grilled-salmon-and-spinach-salad

COD WITH MUSHROOM-HERB DUXELLES

June 1, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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I have a recipe for COD WITH MUSHROOM-HERB DUXELLES. To make this wonderful Salmon Dish you’ll be using Mushrooms (Porcini, Shitake, Bolete, White, Baby Bella, Morels), Shallot, Green Onions, Parsley, Thyme, Salt, Pepper, Breadcrumbs, Canola Oils, Low Sodium Tomatoes, Balsamic Vinegar, and Cod. The Dish is 240 calories and 15 net carbs per serving. 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 2021! https://diabeticgourmet.com/

COD WITH MUSHROOM-HERB DUXELLES
This family-friendly recipe features a mild, flaky white fish topped with a classic French combination of chopped mushrooms, shallots and fresh herbs. Recipe for Cod with Mushroom-Herb Duxelles from our Main Dishes recipe section.

Ingredients

8-oz fresh mushrooms (ie: Porcini, Shitake, Bolete, White, Baby Bella, Morels)
1 shallot, finely chopped
4 green onions, chopped
2 Tbsp chopped fresh parsley
1 tsp chopped fresh thyme
1/4 tsp salt
1/4 tsp pepper
3/4 cup dry bread crumbs
2 Tbsp canola oil
1 can (14oz) low-sodium crushed tomatoes
1 Tbsp balsamic vinegar
1-1/2 lb. Cod fillets (or other white fish fillet, such as halibut, haddock or tilapia), about 4 oz each

Directions

1 – Preheat oven to 400F (200C).
2 – In food processor, mince mushrooms until finely chopped.
3 – In large, dry saucepan, cook mushrooms over medium heat until moisture is gone and mushrooms are lightly browned, about 5 minutes.
4 – Remove from heat and add shallots, green onions, parsley, thyme, salt, pepper, bread crumbs and canola oil. Mix well. Set duxelles mixture aside.
5 – In a lightly oiled 9×13-inch (22×33-cm) baking pan, spread crushed tomatoes. Stir in balsamic vinegar. Place fish fillets on top of tomatoes. Spoon duxelles mixture over fish, covering fillets.
6 – Bake for 15 to 20 minutes until fish flakes easily with fork and mushroom mixture is lightly browned.

NOTES:
This family-friendly recipe features a mild, flaky white fish topped with a classic French combination of chopped mushrooms, shallots and fresh herbs.

Recipe Yield: Yield: 6 servings.

Serving size: 1 fish fillet

NUTRITIONAL INFORMATION PER SERVING:
Calories: 240
Fat: 8 grams
Saturated Fat: 1.5 grams
Fiber: 2 grams
Sodium: 350 milligrams
Cholesterol: 55 milligrams
Protein: 27 grams
Carbohydrates: 17 grams
https://diabeticgourmet.com/diabetic-recipe/cod-with-mushroom-herb-duxelles

“Meatless Monday” Recipe of the Week – Veggie Taco Salad

May 31, 2021 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 a Veggie Taco Salad. Soy Crumbles replaces the meat in the Taco Salad. Other ingredients needed are; Salsa, Shredded Lettuce, Corn Kernels, Black Beans, along with the toppings. 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 2021! https://diabeticgourmet.com/

Veggie Taco Salad

Ingredients

2 cups soy crumbles (you can find these in your grocer’s freezer section or refrigerated meat section)
3/4 cup salsa
5 cups shredded lettuce
1 cup corn kernels
1 cup black beans

Topping Options

1/4 cup sliced green onions
1/4 cup shredded reduced-fat cheddar cheese
2 tablespoons sliced ripe olives
2 tablespoons fat free sour cream

Directions

1 – In large nonstick skillet coated with cooking spray, cook crumbles and salsa over medium heat about 5 minutes or until heated through, stirring frequently.
2 – In large bowl toss together lettuce, corn and black beans. Arrange on 4 serving plates. Top with crumbles mixture. Sprinkle with toppings.

Nutritional Information (Per Serving)
Calories: 180
Protein: 14g
Sodium: 600 mg
Fat: 4g
Carbohydrates: 26g
https://diabeticgourmet.com/diabetic-recipes/veggie-taco-salad

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