CHOCOLATE CHIP FUDGIE CUPS
November 7, 2019 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a commentTags: Baking, Brown Sugar, CHOCOLATE CHIP FUDGIE CUPS, Chocolate Chips, Cooking, dessert, Diabetes, Diabetic Gourmet Magazine, Equal Sweetener, Food, Nuts, recipes
I have another Diabetic Friendly Dessert to pass along, CHOCOLATE CHIP FUDGIE CUPS. This one is from the Diabetic Gourmet Magazine website. The Dessert is 138 calories and 14 carbs per serving. At the Diabetes Gourmet website you’ll find a fantastic selection of Diabetes Friendly Recipes so be sure to check it out today. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/
CHOCOLATE CHIP FUDGIE CUPS
Ingredients
1/3 cup stick butter, softened
1 egg
1 teaspoon vanilla
1/3 cup Equal Spoonful*
1/3 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup mini semi-sweet chocolate chips
Fudge Nut Filling:
1 cup Equal Spoonful**
3/4 cup all-purpose flour
6 tablespoons unsweetened cocoa
1/3 cup chopped nuts
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsweetened applesauce
6 tablespoons stick butter, softened
2 eggs
1 teaspoon vanilla
* May substitute 8 packets Equal sweetener
** May substitute 24 packets Equal sweetener
Directions
1 – For Chocolate Chip Dough, beat 1/3 cup butter with electric mixer until fluffy. Beat in 1 egg and 1 teaspoon vanilla until blended. Mix in 1/3 cup Equal* and brown sugar until combined. Combine 1 cup flour, baking soda, and 1/4 teaspoon salt. Mix into butter mixture.
2 – Stir in chocolate chips. Form dough into circle about 1/2-inch thick. Wrap tightly in plastic wrap and freeze while preparing Fudge Nut Filling.
3 – For Fudge Nut Filling, combine 1 cup Equal**, 3/4 cup flour, cocoa, nuts, baking powder and 1/4 teaspoon salt. Beat applesauce, 6 tablespoons butter, 2 eggs and 1 teaspoon vanilla until blended. Stir in combined flour mixture until well blended.
4 – Remove Chocolate Chip Dough from freezer. Spread approximately 1 rounded tablespoonful of dough in each of 24 mini-muffin pans. Fill each with Fudge Nut Filling to top of cup.
5 – Bake in preheated 350F oven 15 to 18 minutes or until wooden pick inserted in center comes out clean. Let cool in muffin pans about 5 minutes. Remove from pans and cool completely on wire racks.
6 – Store in airtight containers at room temperature.
NOTES:
This cookie has something for everyone. The crust is chocolate chip cookie dough; the filling is a rich brownie. They are a little more involved to make, but well worth the effort.
Recipe Yield: Yield: makes 2 dozen
NUTRITIONAL INFORMATION PER SERVING:
Calories: 138
Fat: 8 grams
Sodium: 106 milligrams
Cholesterol: 41 milligrams
Protein: 2 grams
Carbohydrates: 14 grams
https://diabeticgourmet.com/diabetic-recipes/chocolate-chip-fudgie-cups
Sunday’s Chicken Dinner Recipe – SANTA FE CHICKEN
October 27, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine, Sunday's Chicken Dinner | Leave a commentTags: Black Beans, chicken breasts, Cooking, Diabetes, Diabetic Gourmet Magazine, Food, Green Onions, Kernel Corn, Picante Sauce, recipes, SANTA FE CHICKEN, Sunday’s Chicken Dinner Recipe, Tomato soup
This week’s Sunday’s Chicken Dinner Recipe is – SANTA FE CHICKEN. Chicken Breasts, Green Onions, Tomato Soup, Picante Sauce, Black Beans, Kernel Corn, and Spices make up this week’s dish. 308 calories and 21 net carbs per serving! The recipe is from one of my favorite recipe sites, the Diabetic Gourmet Magazine website. The Gourmet Magazine site has a huge selection of Diabetic Friendly Recipes so check it out today! Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/
2 teaspoons chili powder
1 teaspoon ground cumin
1 tablespoon vegetable oil
6 skinless, boneless chicken breast halves (about 1-3/4 pounds)
1 teaspoon minced garlic
4 green onions, minced (about 1/2 cup)
1 can (10 3/4 ounces) Campbell’s Healthy Request Condensed Healthy Request Tomato Soup
1/2 cup Pace Picante Sauce
1/2 cup water
1 can (about 15 ounces) black beans, rinsed and drained
1 cup whole kernel corn
2 tablespoons chopped fresh cilantro leaves
Directions
1 – Stir the chili powder and cumin in a small bowl. Season the chicken with the chili powder mixture.
2 – Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes or until browned on both sides. Add the garlic and onions and cook and stir for 1 minute.
3 – Stir in the soup, picante sauce and water and heat to a boil. Reduce the heat to medium-low. Add the beans and corn. Cover and cook for 15 minutes or until the chicken is cooked through. Sprinkle with the cilantro.
NOTES:
This Santa Fe Chicken is a flavorful one-skillet dish and it’s a snap to make. Serving size is 1 piece of chicken and 3/4 cup sauce.
Recipe Yield: Yield: 6 servings
NUTRITIONAL INFORMATION PER SERVING:
Calories: 308
Fat: 7 grams
Saturated Fat: 1 grams
Fiber: 6 grams
Sodium: 486 milligrams
Cholesterol: 78 milligrams
Protein: 35 grams
Carbohydrates: 27 grams
https://diabeticgourmet.com/diabetic-recipe/santa-fe-chicken
Sunday’s Chicken Dinner Recipe – MAPLE DIJON CHICKEN WITH BRUSSELS SPROUTS AND BUTTERNUT SQUASH
October 20, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine, Sunday's Chicken Dinner | 2 CommentsTags: Brussels sprouts, Chicken, Cooking, Diabetes, Diabetic Dish of the Week, Diabetic Gourmet Magazine, Food, MAPLE DIJON CHICKEN WITH BRUSSELS SPROUTS AND BUTTERNUT SQUASH, Maple Syrup, recipes, Squash
This week’s Sunday’s Chicken Dinner Recipe is – MAPLE DIJON CHICKEN WITH BRUSSELS SPROUTS AND BUTTERNUT SQUASH. If this just doesn’t scream Fall Recipe, nothing does! Chicken combined with Brussels Sprouts and Butternut Squash along with a Maple Dijon Sauce. Like I said “Fall Recipe”! The recipe is off the Diabetic Gourmet Magazine website (https://diabeticgourmet.com/) which has a huge selection of Diabetic Friendly recipes. Salads, Soups, Entrees, Dessert, they have recipes for all! Plus don’t forget to subscribe to the Diabetic Gourmet Magazine. Enjoy and Make 2019 a Healthy One!
MAPLE DIJON CHICKEN WITH BRUSSELS SPROUTS AND BUTTERNUT SQUASH
This is a great recipe for fall with two seasonal favorites, brussels sprouts and butternut squash. Butternut squash is sometimes known in Australia and New Zealand as butternut pumpkin or gramma.
Ingredients
4 chicken thighs
4 chicken drumsticks
3/4 tsp kosher salt
1/2 tsp freshly ground pepper
1 TBSP olive oil
1 TBSP unsalted butter
16 Brussels sprouts (about 8 ounces), bottom trimmed, outer leaves removed, and halved
2 cups diced (1/2 inch) butternut squash
2 TBSP maple syrup
2 tsp Dijon mustard
1-1/2 cup chicken stock
Directions
1 – In a saute pan large enough to hold the chicken in a single layer, heat the olive oil over medium high heat.
2 – Season the chicken pieces with salt and pepper.
3 – Add chicken to pan, skin side down and saute for about 4-5 minutes per side or until chicken is browned.
4 – Remove chicken from pan and reserve.
5 – In same pan, add butter. Allow the butter to melt over medium heat. Add squash and sprouts to pan and sauté, tossing occasionally, until the outsides are golden brown, about 3-4 minutes.
6 – Remove from pan and hold separately from chicken.
7 – Turn heat to high and add stock, syrup and mustard. Stir and bring to a boil, stirring to scrape up the brown bits on the bottom of the pan.
8 – Add chicken back to the pan, cover, and reduce heat to medium low.
9 – Cook over medium low heat for 20-25 minutes or until chicken registers 170 degrees F with an instant read thermometer.
10 – Add vegetables back to pan, cover again, and cook for another 8-10 minutes until the vegetables are tender.
11 – Remove chicken and vegetables to a serving platter, placing vegetables around chicken.
12 – Turn heat to high and boil sauce until it is reduced and slightly thickened, about 2-3 minutes.
13 – Spoon sauce over chicken and serve.
NUTRITIONAL INFORMATION PER SERVING:
Calories: 430
Fat: 23 grams
Saturated Fat: 7 grams
Fiber: 4 grams
Sodium: 420 milligrams
Protein: 34 grams
Carbohydrates: 23 grams
Sugars: 9 grams
https://diabeticgourmet.com/diabetic-recipe/maple-dijon-chicken-brussels-sprouts-butternut-squash
“Meatless Monday” Recipe of the Week – ELBOWS WITH FRESH SPINACH
September 30, 2019 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine, Meatless Monday | Leave a commentTags: Cooking, Diabetic Gourmet Magazine, Dreamfields Elbows, ELBOWS WITH FRESH SPINACH, Extra Virgin Olive Oil, Food, Garlic, Grape Tomatoes, Meatless Monday, Parmesan Cheese, recipes, Spinach
This week’s “Meatless Monday” Recipe of the Week is – ELBOWS WITH FRESH SPINACH. Made using Dreamfields Elbows, Extra Virgin Olive Oil, Garlic, Spinach, Grape Tomatoes, and Parmesan Cheese. The recipe comes from the Diabetic Gourmet Magazine website which has a huge selection of Diabetic Friendly Recipes. The Dish is 193 calories per serving. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/
ELBOWS WITH FRESH SPINACH
Ingredients
8 ounces Dreamfields Elbows
2 tablespoons extra virgin olive oil
2 cloves garlic, minced1/4 teaspoon ground black pepper
10 ounces spinach (fresh or frozen)
4 ounces cherry or grape tomatoes
1/4 cup Parmesan cheese
Directions
Prepare Dreamfields Elbows according to package directions.
In a large skillet over medium-high heat, sauté garlic in olive oil for 3 minutes.
If using fresh spinach, coarsely chop. If using frozen spinach, thaw and drain. Place spinach in saute pan and cook until wilted, about 7 minutes, stirring occasionally.
Toss spinach with tomatoes and hot pasta. Sprinkle with Parmesan cheese.
NUTRITIONAL INFORMATION PER SERVING:
Calories: 193
Fat: 7 grams
Saturated Fat: 1 grams
Fiber: 4 grams
Sodium: 111 milligrams
Cholesterol: 3 milligrams
Protein: 8 grams
Carbohydrates: 0 grams
https://diabeticgourmet.com/diabetic-recipes/elbows-with-fresh-spinach
Diabetic Dish of the Week – SALMON WITH PEANUT BUTTER SAUCE
September 24, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a commentTags: Baking, Chili-Garlic Sauce, Cooking, Diabetic Dish of the Week, Diabetic Gourmet Magazine, Food, Olive oil, Orange juice, Peanut butter, recipes, Salmon Fillets, SALMON WITH PEANUT BUTTER SAUCE
This week’s Diabetic Dish of the Week is – SALMON WITH PEANUT BUTTER SAUCE. One of my favorite cuts of Fish Salmon! To make this recipe you’ll need; Salmon Fillets, Olive Oil, Peanut Butter, Chili Garlic Sauce, Orange Juice, and Salt and Pepper. You can find this recipe along with all the other Diabetic Friendly Recipes at the Diabetic Gourmet Magazine website. You’ll find and endless supply of Delicious and Diabetic Friendly Recipes at the site. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/
SALMON WITH PEANUT BUTTER SAUCE
Recipe Yield: 4
1 pound salmon
1 teaspoon olive oil
freshly ground pepper, to taste
1/4 cup peanut butter
2 teaspoons chili garlic sauce
1/4 cup 100 percent orange juice
Directions
1 – Heat oven to 400F and line baking sheet with aluminum foil.
2 – Place salmon on baking sheet, drizzle with olive oil and season with pepper, to taste.
3 – Bake salmon 15-20 minutes until cooked through.
4 – In small sauce pot over medium-low heat, whisk together peanut butter, chili garlic sauce and orange juice, and cook until warm.
5 – To serve, pour peanut butter sauce over salmon.
NUTRITIONAL INFORMATION PER SERVING:
Calories: 334
Fat: 23 grams
Saturated Fat: 5 grams
Fiber: 1 grams
Sodium: 173 milligrams
Cholesterol: 50 milligrams
Protein: 27 grams
Carbohydrates: 5 grams
Sugars: 3 grams
https://diabeticgourmet.com/diabetic-recipe/salmon-with-peanut-butter-sauce
Diabetic Dessert of the Week – PUMPKIN-MAPLE CRUSTLESS CHEESECAKE
September 19, 2019 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a commentTags: Baking, Cooking, Desserts, Diabetic Dessert of the Week, Diabetic Gourmet Magazine, Eggs, Fat Free Cream Cheese, Food, Low Fat Maple or Vanilla Yogurt, PUMPKIN-MAPLE CRUSTLESS CHEESECAKE, recipes, Splenda Brown Sugar
This week’s Diabetic Dessert of the Week is a PUMPKIN-MAPLE CRUSTLESS CHEESECAKE. This one just screams the upcoming Fall Season! It’s made using; Fat Free Cream Cheese, Eggs, Splenda Brown Sugar, Low Fat Maple or Vanilla Yogurt, Rum Flavoring, and Seasoning. This is is just one of many Diabetic Friendly Recipes that you can find at the Diabetic Gourmet Magazine website so be sure to check it out! Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/
PUMPKIN-MAPLE CRUSTLESS CHEESECAKE
Ingredients
3 (8 ounce) packages fat-free cream cheese, warmed in a microwave for 15 seconds
1/3 cup Splenda Brown Sugar Blend
3 large eggs
1 (15 ounce) can pumpkin puree
1/2 cup low-fat maple or vanilla yogurt
2 tablespoons all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon imitation maple or rum flavoring
1 teaspoon vanilla extract
1/4 cup thinly sliced crystallized ginger (garnish)
Directions
1 – Preheat oven to 350 degrees F. Coat the bottom and sides of a 9-inch spring form pan with non-stick cooking spray.
2 – Using an electric mixer, beat cream cheese and Splenda Brown Sugar Blend until smooth. Beat in eggs one at a time. Blend in pumpkin, yogurt, flour, cinnamon, ground ginger, maple flavoring, and vanilla.
3 – Pour filling into prepared pan. Bake until outer rim is puffy and center is slightly wobbly, about 1 hour and 10 minutes. Remove from oven and run a butter knife around the inner edge but do not remove the pan side. Let stand at room temperature 30 minutes. Refrigerate warm cake, uncovered, until cold. Then cover with foil and refrigerate at least 4 hours (or up to 3 days). Remove 1 hour before serving.
4 – When ready to serve, carefully remove side of pan. Cut into 12 wedges with wet knife wiped clean between cuts. Garnish with crystallized ginger, if desired.
https://diabeticgourmet.com/diabetic-recipes/pumpkin-maple-crustless-cheesecake
It’s Chili, Chowder, or Stew Saturday – DEEP, DARK AND STOUT CHILI
September 7, 2019 at 6:02 AM | Posted in Diabetic Gourmet Magazine, It's Chili Soups or Stews Saturday | 2 CommentsTags: Chili, Chili powder, Cooking, Dark Stout Beer, Deep Dark and Stout Chili, Diabetic Gourmet Magazine, Extra Lean Ground Beef, Food, Green Bell Peppers, Ground Cumin, It's Chili Soups or Stews Saturday, Kidney Beans, recipes, Roasted Cumin, Stewed Tomatoes
This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for DEEP, DARK AND STOUT CHILI. Just the name of DEEP, DARK AND STOUT CHILI makes you do the Chili drool! This one is made using; Extra Lean Ground Beef, Kidney Beans, Green Bell Peppers, Stewed Tomatoes, Dark Stout Beer, Chili Powder, Ground Cumin, Roasted Cumin, Sodium-Free Beef Bouillon Granules, and Salt. The recipe comes from one of my favorite sites, Diabetic Gourmet Magazine website. At the Diabetic Gourmet Magazine site you’ll find a huge selection of Diabetic Friendly Recipes. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/
DEEP, DARK AND STOUT CHILI
Ingredients
2 Tbsp canola oil (30 mL)
1-1/2 lb extra lean ground beef (or 1 lb extra lean ground beef and 15-oz can kidney beans, rinsed and drained)
2 cups diced green bell peppers
1 cup diced red onion
3 cans (14.5 oz each) no-salt-added stewed tomatoes
1 bottle (12 oz) dark stout beer
3 Tbsp chili powder
1-1/2 Tbsp ground cumin
1-1/2 Tbsp smoked paprika (optional)
1 Tbsp sodium-free beef bouillon granules
1 tsp salt
Toppings:
1/2 cup chopped fresh cilantro leaves
1/2 cup finely chopped red onion
1 medium lime, cut into 6 wedges
Directions
1 – Heat 1 Tbsp canola oil in Dutch oven over medium-high heat. Working in two batches, brown beef, about 3-4 minutes per batch, stirring frequently.
2 – Meanwhile, in a saute pan heat remaining 1 Tbsp canola oil and cook bell peppers and onions 4 minutes or until onions are soft, stirring frequently. Stir into cooked beef. Add stewed tomatoes, beer, chili powder, cumin, paprika, and bouillon. Bring just to a boil over medium-high heat, reduce heat, cover and simmer 45 minutes. Stir in salt.
3 – Serve chili with choice of toppings placed in three small bowls.
NOTES:
Like most chili recipes, the flavors are more blended if the chili is served the next day. This dish freezes well, too.
Recipe Yield: Yield: 8 servings. Serving size: 1-1/3 cups chili.
NUTRITIONAL INFORMATION PER SERVING:
Calories: 240
Fat: 8 grams
Saturated Fat: 1.5 grams
Fiber: 5 grams
Sodium: 480 milligrams
Cholesterol: 45 milligrams
Protein: 20 grams
Carbohydrates: 18 grams
https://diabeticgourmet.com/diabetic-recipes/deep-dark-and-stout-chili
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