Diabetic Dish of the Week – Roast Leg of Lamb

December 22, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is Roast Leg of Lamb. To make this week’s Dish you’ll be needing Coarse Grain Mustard, Garlic Cloves, Dried Rosemary, Black Pepper, Leg of Lamb, and Mint Jelly. The Leg of Lamb is 172 calories and 0 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Roast Leg of Lamb
This succulent roast serves as a beautiful centerpiece for your Easter table. This classic recipe can also be prepared up to 24 hours before roasting, freeing up your day for all your other seasonal chores.

Ingredients
3 tablespoons coarse-grain mustard
2 cloves garlic, minced*
1 1/2 teaspoons dried rosemary, crushed
1/2 teaspoon black pepper
1 leg of lamb, well trimmed, boned, rolled and tied (about 4 pounds)
Mint jelly (optional)

Directions
Yield: 10 servings
Serving size: 2 lamb slices (without mint jelly)

1 – Combine mustard, garlic, rosemary, and pepper. Rub mustard mixture over lamb. Place roast on meat rack in foil-lined shallow roasting pan.** Preheat oven to 400°F. Roast 15 minutes. Reduce oven temperature to 325°F; roast about 20 minutes per pound for medium or until internal temperature reaches 145°F when tested with meat thermometer inserted into thickest part of roast.

2 – Transfer roast to cutting board; cover with foil. Let stand 10 to 15 minutes before carving. Internal temperature will continue to rise 5°F to 10°F during stand time.

3 – Cut strings from roast; discard. Carve into 20 slices. Serve with mint jelly, if desired.

*Note. For a more intense garlic flavor inside the meat, cut garlic into slivers. Cut small pockets at random intervals throughout roast with the tip of a sharp knife; insert the garlic slivers.

**Note. At this point the lamb may be covered and refrigerated up to 24 hours before roasting.
https://www.diabetesselfmanagement.com/recipes/main-dishes/roast-leg-lamb/

Nutrition Information:
Calories: 172 calories, Carbohydrates: 1 g, Protein: 25 g, Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 78 mg, Sodium: 121 mg, Fiber: 1 g

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Diabetic Dish of the Week – Grilled Fish with Buttery Lemon Parsley

May 12, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | 1 Comment
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For this week’s Diabetic Dish of the Week I’ve got a Grilled Fish with Buttery Lemon Parsley. To make this Delicious Diabetic Friendly Recipe you’ll be needing Yogurt-Based Diet Margarine, Parsley, Grated Lemon Peel, Salt, Dried Rosemary, Grouper Fish Fillets, Non Stick Cooking Spray, and Lemons. Get ready to fire that grill up! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Grilled Fish with Buttery Lemon Parsley
The delicate flavor of white fish is the perfect companion for the bold flavors of parsley, lemon and rosemary in this low-carb seafood dish. Requiring only a few minutes of preparation, it leaves plenty of time for enjoying a cookout with family and friends!

Ingredients
6 tablespoons yogurt-based diet margarine
3 tablespoons finely chopped fresh parsley
1 teaspoon grated lemon peel
1/2 teaspoon salt
1/2 teaspoon dried rosemary
6 fish fillets (6 ounces each), such as grouper, snapper, or any lean white fish
Nonstick cooking spray
3 medium lemons, halved

Directions
Yield: 6 servings
Serving size: 1 fish fillet with 1 tablespoon sauce

1 – Coat cold grid with cooking spray. Prepare grill for direct cooking.

2 – Combine margarine, parsley, lemon peel, salt, and rosemary in small bowl; set aside.

3 – Coat fish with cooking spray. Place on grid over high heat. Grill, uncovered, 3 minutes. Turn; grill 2 to 3 minutes longer or until center is opaque.

4 – To serve, squeeze juice from 1 lemon half over each fillet. Top with equal amounts of parsley mixture.

Nutrition Information:
Calories: 211 calories, Carbohydrates: 2 g, Protein: 33 g, Fat: 7 g, Saturated Fat: 1 g, Cholesterol: 63 mg, Sodium: 423 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/grilled-fish-with-buttery-lemon-parsley/

 

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* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more!Your one-stop resource for advice, news and strategies for living with diabetes.
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“Meatless Monday” Recipe of the Week – Mediterranean Scramble Pitas

March 16, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Mediterranean Scramble Pita. Made using Canola Oil, Zucchini, Green Bell Peppers, Tomatoes, Dried Rosemary, Stuffed Green Olives, Italian Parsley, Egg Substitute, Multigrain Pita Bread Rounds, and Crumbled Reduced-Fat Feta Cheese. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Mediterranean Scramble Pitas
Packed with fiber, these delicious Greek pitas are the perfect way to try the Mediterranean diet!

Ingredients
2 teaspoons canola oil, divided
1 cup sliced zucchini and/or yellow squash
1 cup diced green bell peppers
1 cup grape tomatoes, quartered
1/4 teaspoon dried rosemary
12 small stuffed green olives, quartered
1/4 cup finely chopped fresh Italian parsley
1 cup cholesterol-free egg substitute
2 multigrain pita bread rounds, halved and warmed
1 ounce reduced-fat feta cheese, crumbled

Directions
Yield: 4 servings
Serving size: 1 filled pita half

1 – Heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Add zucchini and bell peppers; cook 4 minutes or until crisp-tender. Add tomatoes and rosemary; cook 2 minutes, stirring frequently. Stir in olives and parsley. Place in medium bowl. Cover to keep warm.

2 – Wipe out skillet with paper towel. Add remaining 1 teaspoon oil and heat over medium heat. Cook egg substitute until set, lifting edges to allow uncooked portion to flow underneath.

3 – Fill each warmed pita half with equal amounts of eggs and half of feta. Top with vegetable mixture and remaining feta.

Nutrition Information:
Calories: 199 calories, Carbohydrates: 7 g, Protein: 12 g, Fat: 7 g, Saturated Fat: 1 g, Cholesterol: 2 mg, Sodium: 554 mg, Fiber: 6 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/mediterranean-scramble-pitas/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more!Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

Sausage Crescent Cheese Balls

December 19, 2015 at 10:46 PM | Posted in Pillsbury | Leave a comment
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Sausage Crescent Cheese Balls 001

Cold day outside here so I heated up the Kitchen and tried a new recipe, Sausage Crescent Cheese Balls from Pillsbury. Found this recipe in a cooking magazine, sounded good so I thought I would give it a try. I had actually tried this recipe last year about this time but I used Jennie – O Ground Turkey Breakfast Sausage. So this time I’m going with original recipe and using Spicy Sausage, I used Bob Evan’s Zesty Hot Pork Sausage. For my other ingredients I used Pillsbury Reduced Calorie Crescent Rolls and Sargento Reduced Fat Shredded Sharp Cheddar Cheese. Both which cut back on calories, fat, and carbs.

 

 

Sausage Crescent Cheese Balls 003
To prepare them, heat oven to 375°F. Then line 15x10x1-inch pan with foil; spray with cooking spray. In large bowl, mix sausage, cheese and rosemary; mix well using your hands or spoon. Unroll crescent dough on work surface; coat each side of dough with 1 tablespoon flour. Using pizza cutter or knife, cut dough into about 1/4-inch pieces. Mix crescent dough pieces into bowl of sausage mixture in small amounts until well blended. Shape the mixture into 42 (1 1/4-inch) balls. Place in pan. Bake 15 to 17 minutes or until golden brown.

 

 

Sausage Crescent Cheese Balls 004
You can eat these just as they are or serve them with some French’s Spicy Brown Mustard, which worked well with it. The Sausage Crescent Cheese Balls turned out delicious! They had a really good Spicy flavor, not over powering just right. This will make a perfect Christmas or New Year’s appetizer for your family and friends gatherings! The original recipe and the Pillsbury web link is at the end of the post.

 

 
Sausage Crescent Cheese Balls

Ingredients

1 lb bulk spicy sausage
2 cups shredded sharp Cheddar cheese (8 oz)Pillsbury
1/2 teaspoon dried rosemary leaves, crushed
1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
2 tablespoons all-purpose flour
Directions

* Heat oven to 375°F. Line 15x10x1-inch pan with foil; spray with cooking spray.
* In large bowl, mix sausage, cheese and rosemary; mix well using hands or spoon.
* Unroll crescent dough on work surface; coat each side of dough with 1 tablespoon flour. Using pizza cutter or knife, cut dough into about 1/4-inch pieces. Mix crescent dough pieces into bowl of sausage mixture in small amounts until well blended.
* Shape mixture into 42 (1 1/4-inch) balls. Place in pan. Bake 15 to 17 minutes or until golden brown.

Nutrition Information

Serving Size: 1 Cheese Ball Calories60 Calories from Fat40 % Daily Value Total Fat4g6% Saturated Fat2g10% Trans Fat0g0% Cholesterol10mg3% Sodium110mg5% Total Carbohydrate3g1% Dietary Fiber0g0% Sugars0g0% Protein2g2% % Daily Value*: Vitamin A0%0% Vitamin C0%0% Calcium2%2% Iron0%0% Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat; Carbohydrate Choice0 *Percent Daily Values are based on a 2,000 calorie diet.

http://www.pillsbury.com/recipes/sausage-crescent-cheese-balls/5548a20d-edd4-4d65-baa2-0b8af2cd21d7

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