It’s Chili, Chowder, or Stew Saturday – CABBAGE AND TURKEY RAGOUT

March 16, 2019 at 5:02 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for CABBAGE AND TURKEY RAGOUT. Delicious and Diabetic Friendly recipe for CABBAGE AND TURKEY RAGOUT. Ground Turkey and a variety of Vegetables and Spices make up this Dish. Its from one of my favorite sites, the Diabetic Gourmet Magazine website. At the Diabetic Gourmet site you’ll find a huge selection of Diabetic Recipes. Check it out today. So Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

CABBAGE AND TURKEY RAGOUT
Ingredients

1 lb. ground turkey
1 large onion, chopped
6 cloves garlic, minced
3 medium carrots, thinly sliced
2 medium stalks celery, thinly sliced
2 medium green bell peppers, diced
1 small green cabbage, chopped
1 (28 oz.) can no salt added diced tomatoes
3/4 cup reduced-fat, reduced-sodium chicken broth
1 Tbsp. vinegar
1 tsp. dried thyme
1 tsp. dried basil
1/4 tsp. cayenne or red pepper, or to taste
Salt and freshly ground black pepper

Directions

1 – In large pot over medium-high heat saute turkey, onion, garlic, carrots, celery and peppers about 12-14 minutes or until turkey is no longer pink.
2 – Stir in remaining ingredients. Cover and bring to a boil. Uncover and let simmer about 15 minutes or until vegetables are tender.
3 – Serve hot over whole-wheat wide noodles.

Recipe Yield: Yield: 6 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 203
Fat: 7 grams
Saturated Fat: 2 grams
Fiber: 6 grams
Sodium: 208 milligrams
Protein: 18 grams
Carbohydrates: 21 grams
https://diabeticgourmet.com/diabetic-recipes/cabbage-and-turkey-ragout

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Diabetic Dish of the Week – LUCK OF THE IRISH CORNED BEEF BRISKET

March 5, 2019 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 – LUCK OF THE IRISH CORNED BEEF BRISKET. When Irish Eyes are smiling…. And those Eyes are smiling with this week’s recipe of LUCK OF THE IRISH CORNED BEEF BRISKET. Made using Angus Beef fresh corned beef brisket along with Spices, Carrots, Cabbage, and Onions. The Dish is 374 calories and 15 carbs per serving! Having Diabetes doesn’t mean you can’t enjoy the Irish Foods! The recipe is from the Diabetic Gourmet Magazine website which has a huge selection of Diabetic Friendly Recipes. Check it out today! Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

LUCK OF THE IRISH CORNED BEEF BRISKET

Ingredients

4 lb. Certified Angus Beef fresh corned beef brisket with seasoning packet
1 (1-in.) cinnamon stick
2 bay leaves
6 carrots, peeled and halved
12 coriander seeds
1 large head cabbage, cut into 8 wedges
2 onion, halved and stuck with 2 cloves each
12 whole peppercorns
3 sprigs fresh parsley
3 quarts water

Directions

1 – Place corned beef and seasoning packet in large heavy pot; add water. Bring to a boil and simmer for 1 hr.
2 – Add onions and carrots. Bring back to a boil and skim off fat.
3 – Add remaining ingredients, reduce heat to medium-low and cover. Simmer approximately 2 to 4 hrs. until beef is tender. When brisket pierces easily, it is ready.
4 – Drain the water, place brisket on a platter and let stand about 10 mins.
5 – Slice diagonally across the grain and serve with cabbage, carrots and onion.

Recipe Yield: Yield: 8 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 374
Fat: 11 grams
Saturated Fat: 4 grams
Fiber: 5 grams
Sodium: 1741 milligrams
Cholesterol: 103 milligrams
Protein: 49 grams
Carbohydrates: 15 grams
https://diabeticgourmet.com/diabetic-recipes/luck-of-the-irish-corned-beef-brisket

IRISH BEEF POT PIE

February 24, 2019 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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I came across a healthy St. Patty’s Day recipe, IRISH BEEF POT PIE. Using Flat Iron Steaks, Mushrooms, Peas, Carrots, Savory Gravy all with a flaky Pastry Dough. It’s from the Diabetic Gourmet Magazine website which has a great selection of Diabetic Friendly Recipes for all Occasions and Holidays. So check it out toady! Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

 

IRISH BEEF POT PIE
Tender Flat Iron Steaks are quickly cooked in a hot skillet before adding mushrooms, carrots and peas – and it’s tossed in a savory gravy. The Irish beef pot pie is topped off with flaky pastry dough for a truly satisfying meal. Flat iron steak is also called butlers’ steak or oyster blade steak.

Recipe Yield: 6

Ingredients

1-1/2 pounds beef Flat Iron Steaks
1 package (8 ounces) cremini mushrooms, sliced
1-1/2 cups frozen crinkle-cut carrots
1-1/2 cups frozen peas
2 teaspoons chopped fresh thyme, divided
1 teaspoon minced garlic, divided
Salt and Pepper
3 tablespoons cornstarch
1 can (14 to 14-1/4 ounces) ready-to-serve beef broth
1 refrigerated pie crust (1/2 of a 15-ounce package)

Directions

1 – Heat oven to 425F.
2 – Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
3 – Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot.
4 – Add mushrooms; cook and stir 3 minutes. Add carrots, peas, 1 teaspoon thyme and 1/2 teaspoon garlic; cook and stir an additional 3 to 4 minutes or until carrots and peas are defrosted. Remove from skillet; set aside.
5 – In same skillet, add 1/2 of beef; cook and stir 1 to 2 minutes or until outside surface of beef is no longer pink. Season with salt and pepper, as desired. Remove from skillet with slotted spoon; set aside. Repeat with remaining beef.
6 – Dissolve cornstarch into beef broth; add to skillet. Bring to a boil; cook and stir about 1 minute or until sauce is slightly thickened and any browned bits on bottom of skillet are dissolved. Return vegetables and beef to pan; stir to combine.
7 – Place beef mixture in 2-inch deep, 9-inch pie plate or similar sized round baking dish. Unfold pie crust on flat surface, pressing out fold lines with fingers.
8 – Place crust over beef mixture allowing edges to drape over pie plate. Sprinkle remaining 1 teaspoon thyme and 1/2 teaspoon garlic evenly onto top of crust. Place pie plate on 15-1/2 x 10-1/2 x 1-inch jelly-roll pan.
9 – Bake in 425F oven 16 to 18 minutes or until crust is golden.
10 – Remove from oven to wire rack; let cool 5 to 10 minutes before serving.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 402
Fat: 18 grams
Sodium: 490 milligrams
Cholesterol: 58 milligrams
Protein: 27 grams
Carbohydrates: 31 grams
https://diabeticgourmet.com/diabetic-recipe/irish-beef-pot-pie

Diabetic Dish of the Week – BEEF RIBEYE AND ROOT VEGETABLES

February 12, 2019 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 – BEEF RIBEYE AND ROOT VEGETABLES. Beef Ribeye Roast served with Baking Potatoes, Sweet Potatoes, and Onions. The Dish is 406 calories and 24 net carbs per serving! It’s from another one of my favorite sites, the Diabetic Gourmet Magazine website. The Diabetic Gourmet site has a huge selection of Diabetic Friendly Recipes so check it out today! Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

BEEF RIBEYE AND ROOT VEGETABLES

Ingredients

1 beef ribeye roast, small end, (about 4 to 6 pounds)
2 tablespoons vegetable oil
3 to 4 medium baking potatoes, cut into quarters (about 4-1/2 cups)
2 large sweet potatoes, cut in half, then cut into quarters (about 4-1/2 cups)
4 to 5 small onions, cut in half (about 3 cups)

Seasoning:
3 tablespoons minced fresh rosemary or 1 tablespoon dried rosemary
6 cloves garlic, minced
1-1/2 teaspoons salt
1-1/2 teaspoons dry mustard
1-1/2 teaspoons cracked black pepper

Directions

1 – Heat oven to 350F. Combine seasoning ingredients; press 3 tablespoons mixture evenly onto all surfaces of beef roast. Combine remaining seasoning mixture with oil in large bowl; set aside.
2 – Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 350F oven 1-3/4 to 2 hours for medium rare; 2 to 2-1/2 hours for medium doneness.
3 – Meanwhile add vegetables to seasoning mixture in bowl; toss to coat. Transfer vegetables to metal baking pan. Place in oven with beef roast and roast 1-1/2 to 2 hours or until vegetables are tender, stirring once.
4 – Remove roast when meat thermometer registers 135F for medium rare; 150F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10F to reach 145F for medium rare; 160F for medium.)
5 – Carve roast into slices. Serve with vegetables.

Recipe Yield: Makes 8 to 10 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 403
Fat: 14 grams
Saturated Fat: 4 grams
Fiber: 3.7 grams
Sodium: 54 milligrams
Cholesterol: 91 milligrams
Protein: 41 grams
Carbohydrates: 28 grams
https://diabeticgourmet.com/diabetic-recipes/beef-ribeye-and-root-vegetables

It’s Chili, Chowder, or Stew Saturday – SLOW COOKER POT ROAST SOUP

January 26, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday recipe is – SLOW COOKER POT ROAST SOUP. Made using Beef Shoulder Roast Boneless, Onions, Tomatoes, Hash Browns, Broccoli Slaw, Peas, and Spices. Dinner is served! The recipe comes from the Diabetic Gourmet Magazine website which has a huge selection of Diabetic Friendly Recipes. So Check it out today. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

SLOW COOKER POT ROAST SOUP
Ingredients

1 beef Shoulder Roast Boneless (2-1/2 pounds)
2 cups chopped onions
1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, undrained
1 cup frozen hash brown potatoes (cubes)
1 cup beef broth
1 tablespoon minced garlic
1 teaspoon dried thyme leaves
1/4 teaspoon pepper
2 cups broccoli slaw
1/2 cup frozen peas

Directions

1) Cut beef roast into 12 equal pieces.
Place in 4-1/2 to 5-1/2-quart slow cooker. Add onions, tomatoes, potatoes, broth, garlic, thyme and pepper.
2) Cover and cook on HIGH 5 to 6 hours, or on LOW 8 to 9 hours, or until beef is fork-tender. (No stirring is necessary during cooking.)
Stir in broccoli slaw; continue cooking, covered, 30 minutes or until broccoli slaw is crisp-tender. Turn off slow cooker. Stir in peas; let stand, covered, 5 minutes.

Recipe Yield: Yield: 6 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 295
Fat: 8 grams
Saturated Fat: 2 grams
Fiber: 3.6 grams
Sodium: 493 milligrams
Cholesterol: 100 milligrams
Protein: 35 grams
Carbohydrates: 20 grams
https://diabeticgourmet.com/diabetic-recipe/slow-cooker-pot-roast-soup

Diabetic Dish of the Week – PARMESAN-CRUSTED HALIBUT WITH SPICY BRUSSELS SPROUTS

January 8, 2019 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, PARMESAN-CRUSTED HALIBUT WITH SPICY BRUSSELS SPROUTS. A Corn Flake Crusted Halibut along with Seasoned Brussels Sprouts, Dinner is served! Only 310 calories and 21 net carbs per serving. The recipe comes from one of my recipe sites, Diabetic Gourmet Magazine website. The Diabetic Gourmet site has a huge selection of Diabetic Friendly Recipes along with Diabetes tips. So check it out today. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

PARMESAN-CRUSTED HALIBUT WITH SPICY BRUSSELS SPROUTS

Ingredients

Halibut:

canola oil cooking spray
1/4 cup all-purpose gluten-free flour
2 egg whites
1 Tbsp fat-free milk
1 1/2 cup corn flakes, lightly crushed
1/4 fresh parsley, rinsed and chopped
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
4 Pacific/Alaskan halibut fillets (4 oz/125 g each), rinsed and pat dry
1/4 cup grated Parmesan cheese
1 lemon, cut into wedges
Brussels Sprouts:

2 packages (10 oz/300g) Brussels sprouts, rinsed and sliced in half
1 Tbsp canola oil
1/8 tsp red pepper flakes
1/4 tsp garlic powder
1/8 tsp salt
1 tsp Parmesan cheese
Directions

1 – Preheat oven to 425F (220C) and place oven rack in upper third of oven.
2 – Coat baking sheet with canola oil cooking spray and set aside.
3 – In shallow bowl, place flour. In another shallow bowl, combine egg whites and milk. In third shallow bowl, combine corn flakes and parsley. Sprinkle halibut with pinch of salt, pepper and garlic powder. Lightly dust each fish fillet with flour, dip in egg mixture, then coat with corn flake-parsley mixture. Place on baking sheet. Sprinkle each fillet with 1 Tbsp Parmesan cheese and bake for 15 to 17 minutes until fish is opaque and flakes when pulled apart with fork. Set aside and keep warm.
4 – In large bowl, toss Brussels sprouts with 1 Tbsp canola oil, red pepper flakes, garlic powder, salt and Parmesan cheese. Transfer to baking sheet that has been coated with canola oil cooking spray and roast for 10 minutes until tender, turning every 2-3 minutes.
5 – Serve alongside halibut with fresh lemon wedge.

Recipe Yield: 4 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 310
Fat: 9 grams
Saturated Fat: 2 grams
Fiber: 4 grams
Sodium: 540 milligrams
Cholesterol: 40 milligrams
Protein: 33 grams
Carbohydrates: 25 grams
https://diabeticgourmet.com/diabetic-recipe/parmesan-crusted-halibut-with-spicy-brussels-sprouts

Diabetic Dish of the Week – PORK TENDERLOIN FAJITAS

January 1, 2019 at 6:02 AM | Posted in 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 – PORK TENDERLOIN FAJITAS. I love Pork Tenderloins and here’s a perfect recipe for the Tenderloin. The recipe comes from the Diabetic Gourmet Magazine website where you’ll find a huge selection of Diabetic Friendly Recipes like this week’s recipe of PORK TENDERLOIN FAJITAS. So Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

PORK TENDERLOIN FAJITAS

Ingredients

4 pork tenderloins, (about 3 1/2 to 4 1/2 pounds total)
12 ounces fajita marinade, (1 1/2 cups)

Directions

1 – Place tenderloins in large self-sealing bag; pour marinade over. Seal bag and refrigerate for 2 to 24 hours.
2 – Heat oven to 450 degrees F. Remove tenderloins from marinade (discard remaining marinade), pat dry and place in shallow roasting pan. Roast tenderloins for 20-25 minutes, until internal temperature (measured with a meat thermometer) is 160 degrees F. Remove from oven, slice enough to serve. (One tenderloin serves 3 to 4.)
Wrap and refrigerate leftovers up to three days.

NOTES:
Have warm flour tortillas, sauteed onions and bell peppers and salsa available for your table.
Recipe Yield: Yield: 12 to 16 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 131
Fat: 3 grams
Saturated Fat: 1 grams
Sodium: 500 milligrams
Cholesterol: 75 milligrams
Protein: 24 grams
Carbohydrates: 1 grams
https://diabeticgourmet.com/diabetic-recipes/pork-tenderloin-fajitas

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

December 24, 2018 at 6:01 AM | Posted in diabetes, diabetes friendly, 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. The recipe is from one of my favorite recipe sites the Diabetic Gourmet Magazine website. The Diabetic Gourmet site has a huge selection of Diabetic Friendly Recipes so be sure to check it out today. Enjoy and start the New Year off Healthy! https://diabeticgourmet.com/

SKINNY NOODLES SALAD WITH SHIRATAKI NOODLES

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

It’s Chili, Chowder, or Stew Saturday –New England Clam Chowder

December 22, 2018 at 6:02 AM | Posted in It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday recipe is a New England Clam Chowder. This version is only 204 calories and 29 carbs per serving. It’s from the Diabetes Self Management website which has a huge selection of Diabetic Friendly Recipes, Diabetes News, and Diabetes Self Management. So check the site out today! Enjoy and Eat Healthy in 2018! https://www.diabetesselfmanagement.com/

New England Clam Chowder

Ingredients
1 can (5 ounces) whole baby clams, undrained

1 baking potato, peeled and coarsely chopped
1/4 cup finely chopped onion
2/3 cup evaporated skimmed milk
1/4 teaspoon white pepper
1/4 teaspoon dried thyme
1 tablespoon reduced-fat margarine

 

Directions
1 – Drain clams, reserving juice. Add enough water to reserved juice to measure 2/3 cup. Combine clam juice mixture, potato, and onion in large saucepan. Bring to a boil over high heat; reduce heat and simmer 8 minutes or until potato is tender.

2 – Add milk, pepper, and thyme to saucepan. Increase heat to medium-high. Cook and stir 2 minutes. Add margarine. Cook 5 minutes or until soup thickens, stirring occasionally.

3 – Add clams; cook and stir 5 minutes or until clams are firm.

Yield: 2 servings. Serving size: 1 bowl chowder (1/2 of total recipe).

Nutrition Facts Per Serving:
Calories: 204 calories, Carbohydrates: 30 g, Protein: 14 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 47 mg, Sodium: 205 mg, Fiber: 1 g

Exchanges per serving: 1 Bread/Starch, 1 Meat, 1 Milk.
https://www.diabetesselfmanagement.com/recipes/soups-stews/new-england-clam-chowder/

Diabetic Dish of the Week -SUGAR-FREE SUGAR COOKIES

December 18, 2018 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 -SUGAR-FREE SUGAR COOKIES. Made for those with Diabetes its SUGAR-FREE SUGAR COOKIES. Made using Equal Sweetener instead of Sugar. The Cookies are only 64 calories and 9 carbs per serving. Now everyone can enjoy Sugar Cookies, even those with Diabetes! The recipe is from the Diabetic Gourmet Magazine website which has a huge selection of Diabetic Friendly Recipes. Enjoy the Holidays! https://diabeticgourmet.com/

SUGAR-FREE SUGAR COOKIES
Sugar cookies are one of the most popular holiday cookies to bake. Parents and kids can team up for a fun baking session – kids love using cookie cutouts! This is a sugar-free sugar cookie recipe that is lower in carbs because it uses Equal instead of table sugar. Use it for Christmas cutout cookies, Halloween cookies and anytime you need to make cutout cookies.

Recipe Yield: 24 servings

Ingredients

1/3 cup unsweetened applesauce
1/4 cup butter, softened
1/4 cup whipped cream cheese
27 packets Equal sweetener*
1/4 cup egg whites
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Cooking spray
Red and green sugar free gelatin
*Substitute 1 cup plus 2 tablespoons Equal Spoonful for the packets.

Directions

1 – Beat applesauce, butter and cream cheese in a mixing bowl with an electric mixer on medium speed until well blended.
2 – Mix in Equal, egg whites and extracts until combined.
3 – Gradually mix in combined dry ingredients until blended.
4 – Wrap dough in plastic wrap and refrigerate 1 to 2 hours.
5 – Preheat oven to 350F.
6 – Spray baking sheets with cooking spray; set aside.
7 – Roll out dough on very lightly floured surface to 1/4th inch thickness.
8 – Cut with your favorite holiday cookies cutters. Place on prepared baking sheets.
9 – Sprinkle lightly with gelatin.
10 – Bake 8 to 9 minutes.
11 – Cool on pans 2 minutes.
12 – Remove from pans and cool completely on wire racks.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 64
Fat: 3 grams
Sodium: 74 milligrams
Cholesterol: 7 milligrams
Protein: 1 grams
Carbohydrates: 9 grams
https://diabeticgourmet.com/diabetic-recipe/sugar-free-sugar-cookies-cutouts

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