“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
Tags: , , , , , , , , , , , , , , , ,

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/

Jennie – O Recipe of the Week – Porcupine Turkey Sliders

March 13, 2020 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
Tags: , , , , , , , , , , , , , ,

This week’s Jennie – O Recipe of the Week is – Porcupine Turkey Sliders. Made using JENNIE-O Lean Ground Turkey, Onion, Garlic, Brown Rice, Cranberries, Spinach Leaves, Egg Substitute, Worcestershire Sauce, and Spices. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Enjoy and Make the Switch in 2020! https://www.jennieo.com/

Porcupine Turkey Sliders
The addition of brown rice gives these little patties a prickly look, and cranberries provide a burst of flavor that complements the savory turkey. Great for weeknight dinners at under 300 calories per serving!
Ingredients

2 tablespoons minced yellow onions
¼ cup minced celery
1 clove garlic, minced
1 tablespoon canola oil
1 (20-ounce) package JENNIE-O® Lean Ground Turkey
1 cup cooked brown rice
2 tablespoons chopped dried cranberries
¾ cup chopped spinach leaves
½ cup egg substitute or 2 eggs
½ teaspoon freshly ground pepper
1 teaspoon Worchestershire sauce
⅛ teaspoon crushed red pepper
12 small whole wheat buns
12 small lettuce leaves
2 medium tomatoes, cut into 12 slices
1 medium red onion, sliced

Directions
1) In large skillet, add onions, celery, garlic and oil. Sauté 5 minutes or until tender. Set aside.

2) In large mixing bowl combine turkey, cooked rice, cranberries, spinach leaves, egg and pepper, Worcestershire sauce, red pepper and cooked onion mixture. Divide turkey mixture into 12 equal portions and form patties ½-inch thick and 3-inch diameter. Place in large skillet on medium heat. Cover. Cook 15 minutes turning 2 to 3 times and until internal temperature reaches 165° F. as measured by a meat thermometer. Always cook to well-done.

3)Serve on buns with lettuce leaves, tomato, red onion and slider patty.

* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 180
Protein 12g
Carbohydrates 20g
Fiber 2g
Sugars 3g
Fat 6g
Cholesterol 30mg
Sodium 200mg
Saturated Fat 1.5g
https://www.jennieo.com/recipes/502-porcupine-turkey-sliders

Turkey Sausage and Egg Breakfast Sandwich

March 6, 2020 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
Tags: , , , , , , , , , ,

I’m Passing along a Breakfast treat to start your day, a Turkey Sausage and Egg Breakfast Sandwich. Start your day of right with this week’s recipe of a Jennie – O Turkey Recipe of the Week – Turkey Sausage and Egg Breakfast Sandwich! Using JENNIE-O® Lean Turkey Breakfast Sausage Patties along with Egg Substitute, Cheddar Cheese, and English Muffins. For your English Muffins you might like to try the one we always use, Thomas Light English Muffins. They are only 100 calories and 16 net carbs per serving. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH IN 2020! https://www.jennieo.com/

Turkey Sausage and Egg Breakfast Sandwich
Turkey sausage patties, eggs, melted cheese and toasted English muffins can make any morning brighter. Ready in under 15 minutes you can take breakfast to-go on your way out the door.

INGREDIENTS
1 (12-ounce) package JENNIE-O® Lean Turkey Breakfast Sausage Patties
1 tablespoon butter
1½ cups egg substitute or 6 eggs
¼ teaspoon freshly ground pepper
6 slices Cheddar cheese
6 English muffins, split and lightly toasted

DIRECTIONS
1)Press 2 patties together to form 1 patty. Repeat with remaining patties.
2) Cook turkey breakfast sausage patties as specified on the package. Always cook to well-done, 165ºF as measured by a meat thermometer.
3) In non-stick skillet over medium-low heat, melt butter. Add eggs. Sprinkle eggs with pepper; cook 2 minutes. Cover skillet; cook 3 to 4 minutes or until whites of eggs are set.
4) Place cheese slice over eggs; cover and cook 1 minute or until cheese is melted. Place sausage patty on each muffin bottom; top with egg and add muffin top.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 390
Protein 28g
Carbohydrates 28g
Fiber 2g
Sugars 1g
Fat 17g
Cholesterol 75mg
Sodium 910mg
Saturated Fat 9g
https://www.jennieo.com/recipes/129-turkey-sausage-and-egg-breakfast-sandwich

“Meatless Monday” Recipe of the Week – Fried Brown Rice for Diabetics

February 10, 2020 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday | Leave a comment
Tags: , , , , , , , , , , , ,

This week’s “Meatless Monday” Recipe of the Week is Fried Brown Rice for Diabetics. To make this dish you’ll need Reduced Calorie Margarine, Egg Substitute, Green Onion, Instant Brown Rice, Less Sodium Fat Free Chicken Broth, and Frozen Peas and Carrots. Fried Brown Rice made Healthy! 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/

Fried Brown Rice for Diabetics
Ingredients
Preparation time: 5 minutes
Cooking time: approximately 10 minutes.
Standing time: 7 minutes
Cooking spray
2 teaspoons reduced-calorie margarine
1/4 cup liquid egg substitute
1 chopped green onion
1 1/2 cups instant brown rice
1 1/2 cups 50% less sodium, fat-free chicken broth
1/2 cup frozen peas and carrots, unthawed (alternatively, unthawed frozen mixed vegetables can be used)

Directions
Yield: 3 1/2 cups
Serving size: 1/2 cup

* Coat a large, nonstick skillet with cooking spray; add margarine, and melt over medium heat. Add egg substitute and stir-fry until egg is set (like scrambled egg). Stir in onion, rice, broth, and peas and carrots; stir to mix. Bring mixture to a boil over high heat, cover, reduce heat to medium-low, and simmer for 5 minutes. Remove from the heat, stir, and cover. Let stand 7 minutes, fluff with a fork, and serve.

Nutrition Information:
Calories: 98 calories, Carbohydrates: 16 g, Protein: 4 g, Fat: 2 g, Saturated Fat: <1 g, Sodium: 163 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/fried-brown-rice/

 

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/

PEANUT BUTTER GRANOLA BITES

January 30, 2020 at 6:01 AM | Posted in Uncategorized | Leave a comment
Tags: , , , , , , , , , , , , , , , ,

I’ve got a second Diabetic Dessert to share, PEANUT BUTTER GRANOLA BITES. This one is made using Cornflakes, Quick Oats, Seedless Raisins, Chunky Peanut Butter, Egg Substitute, Equal Spoonful, Honey, Vanilla, Cinnamon, and Equal Sweetener. Cornflakes, Peanut Butter, and Honey together in one Bite, I’ll take it! The Recipe comes from the Diabetic Gourmet Magazine website which has a huge selection of Diabetic Friendly Recipes and Tips. Enjoy and eat Healthy in 2020! https://diabeticgourmet.com/

PEANUT BUTTER GRANOLA BITES

Ingredients

2 cups cornflakes
1 cup quick oats, uncooked
2/3 cup seedless raisins
1/2 cup chunky peanut butter
1/2 cup egg substitute OR 4 egg whites
1 cup Equal Spoonful or Granulated*
1 tablespoon honey
2 teaspoons vanilla
1 teaspoon ground cinnamon
* May substitute 24 packets Equal sweetener

Directions

1 – Combine cornflakes, oats and raisins in large bowl.
2 – Combine peanut butter and egg substitute in medium bowl. Stir in Equal, honey, vanilla and cinnamon until well blended. Spoon over cereal mixture. Toss gently to combine. Let stand 5 minutes.
3 – Preheat oven to 350F. Shape mixture into 1-inch balls. Place on lightly sprayed baking sheet. Bake 8 to 10 minutes or until light golden and dough is set. Remove from baking sheet and cool completely on wire rack.
4 – Store in airtight containers at room temperature.
NOTES:
This hearty cookie is filled with lots of fiber and good flavor. Chunky peanut butter, oats, raisins and cornflakes provide fiber; a touch of honey, Equal and ground cinnamon add great flavor.

Recipe Yield: Yield: 2-1/2 dozen (1 per serving)

NUTRITIONAL INFORMATION PER SERVING:
Calories: 56
Fat: 2 grams
Sodium: 42 milligrams
Protein: 2 grams
Carbohydrates: 8 grams
https://diabeticgourmet.com/diabetic-recipes/peanut-butter-granola-bites

Blueberry Corn Muffins

January 15, 2020 at 6:01 AM | Posted in CooksRecipes | 1 Comment
Tags: , , , , , , , , , , , , , , , , ,

These just sounded too good not to pass along, Blueberry Corn Muffins. These are made using All-Purpose Flour, Yellow Cornmeal, Baking Powder, Baking Soda, Salt, Splenda® Granulated No Calorie Sweetener, Unsalted Butter, Egg Substitute, Vanilla, Buttermilk, and Blueberries (frozen or fresh). The family will loves these! You can find this recipe at the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, and cuisines so check it out today! https://www.cooksrecipes.com/index.html

Blueberry Corn Muffins
Blueberry Corn MuffinsIt takes no time to whip up a batch of these tasty muffins for your family or friends.

Recipe Ingredients:
1 3/4 cups all-purpose flour
1/2 cup yellow cornmeal
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup Splenda® Granulated No Calorie Sweetener
1/2 cup unsalted butter, softened
1/3 cup egg substitute
2 teaspoons vanilla
1 cup buttermilk
1 cup blueberries (frozen or fresh)

Cooking Directions:
1 – Preheat oven to 350°F (175°C). Spray a muffin pan with nonstick spray or line muffin cups with paper liners. Set aside.
2 – Blend dry ingredients together in a medium mixing bowl. Set aside.
3 – Blend butter in a large mixing bowl until light and fluffy. Add egg substitute slowly. Scrape sides and continue to mix until butter forms small lumps. Add vanilla and buttermilk. Mix well. Add dry ingredients in three batches. Mix well and scrape the sides of the bowl after each addition.
4 – Fold blueberries gently into batter. Scoop batter into prepared muffin cups, filling cups to the top.
5 – Bake 20 to 25 minutes or until done.
Makes 10 muffins.

Nutritional Information Per Serving (1 muffin): Calories 210 | Calories from Fat 90 | Fat 10g (sat 6g) | Cholesterol 25mg | Sodium 280mg | Carbohydrates 26g | Fiber 2g | Sugars 2g | Protein 5g.
https://www.cooksrecipes.com/diabetic/blueberry_cornmeal_muffins_recipe.html

Jennie – O Turkey Recipe of the Week – Turkey Salsa Scramble

January 10, 2020 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | 1 Comment
Tags: , , , , , , , , , , , , ,

This week’s Jennie – O Turkey Recipe of the Week is a Turkey Salsa Scramble. Made using JENNIE-O® Lean Ground Turkey Roll, Taco Seasoning, Egg Substitute, Low Fat Plain Yogurt, Green Onions, Green Chilies, Mexican Blend Cheese, and Salsa. Start your morning off with a Delicious and Healthy Breakfast Skillet, only 150 calories and 2 carbs per serving! You can find this recipe along with all the other Jennie – O Recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH IN 2020! https://www.jennieo.com/

Turkey Salsa Scramble
There’s something magical about breakfast skillets. The sizzling of ground turkey, the bubbling eggs…mmm. Made with green onions and fresh salsa, this magical skillet breakfast is ready in under 30 minutes!

INGREDIENTS
1 (16-ounce) package JENNIE-O® Lean Ground Turkey Roll
1 teaspoon taco seasoning
1½ cups egg substitute or 6 eggs
1 tablespoon low-fat plain yogurt
2 tablespoons chopped green onion
2 tablespoons chopped green chilies
2 tablespoons shredded Mexican blend cheese
2 tablespoons salsa

DIRECTIONS
1) In non-stick skillet over medium-high heat, cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) In bowl, whisk taco seasoning, eggs and yogurt. Add to turkey. Cook 1 to 2 minutes or until eggs are almost cooked, stirring occasionally.
3) Stir in green onion, green chilies, cheese and salsa.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 150
Protein 24g
Carbohydrates 2g
Fiber 0g
Sugars 1g
Fat 11g
Cholesterol 90mg
Sodium 280mg
Saturated Fat 3g
https://www.jennieo.com/recipes/539-turkey-salsa-scramble

Diabetic Dessert of the Week -Cinnamon-Nutmeg Custard

December 26, 2019 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
Tags: , , , , , , , , , , , , , ,

This week’s Diabetic Dessert of the Week is Cinnamon-Nutmeg Custard. This one is made using Egg Substitute, Skim Milk, Sugar, Vanilla, Salt, Ground Cinnamon, Ground Nutmeg, and Boiling Water. The Custard is only 100 calories and 12 net carbs per serving! Celebrate the Holidays Healthy with this week’s recipe of a Cinnamon-Nutmeg Custard. You can find this recipe along with all the other Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more all at the Diabetes Self Management website. You can also subscribe to the Diabetes Self Management Magazine, one of my favorites. Each issue is filled with great and helpful Diabetes Management Tips and Diabetic Friendly Recipes. I’ve left a link to subscribe to the Magazine at the end of the post. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Cinnamon-Nutmeg Custard
Full of the seasonal flavors of cinnamon and nutmeg, this custard is almost like eggnog you can eat with a spoon. And with only 100 calories and 13 grams of carbohydrate per serving, it’s the perfect holiday indulgence!

Preparation time: 10 minutes. Baking time: 65–75 minutes.
Advertisement

Ingredients
1 cup liquid egg substitute
2 cups skim milk
1/2 cup granulated sugar
1 teaspoon vanilla
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 cups boiling water

Directions
1 – Heat oven to 325°F. Combine egg substitute, milk, sugar, vanilla, and salt, blending until smooth. Arrange six 6-ounce custard cups in a 9 x 13-inch baking pan. Pour custard mixture evenly into cups. Combine cinnamon and nutmeg and sprinkle over individual custards. Place baking pan on the oven rack. Pour boiling water into pan to a depth of 1 inch. Bake custard until knife inserted in center comes out clean, about 65 to 75 minutes. Allow custard to cool. Serve warm or chilled.

Yield: 6 servings.

Serving size: 1 custard cup.

Nutrition Facts Per Serving:
Calories: 100 calories, Carbohydrates: 13 g, Protein: 8 g, Fat: 2 g, Saturated Fat: <1 g, Sodium: 213 mg, Fiber: <1 g, Calcium: 125 mg
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/cinnamon-nutmeg-custard/


Subscribe
Diabetes Self-Management offers up-to-date, practical “how-to” information on nutrition, exercise, new drugs, medical advances, self-help, and the many other topics people need to know about to stay healthy.
Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

Diabetic Dish of the Week – Hash Brown Breakfast Casserole for Diabetics

December 24, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
Tags: , , , , , , , , , , , , ,

This week’s Diabetic Dish of the Week is – Hash Brown Breakfast Casserole for Diabetics. Start your day off with a Delicious and Diabetic Friendly Hash Brown Breakfast Casserole. Made using Hash Brown Potatoes, Chopped Extra Lean Ham, Shredded Reduced Fat Cheddar Cheese, Green Onions, Fat Free Skim Milk, Flour, Egg Substitute, and Pepper. You can find this recipe along with all the other Diabetic Friendly Recipes at the Diabetes Self Management Recipes website. You can also subscribe to the Diabetes Self Management Magazine. I’ve left a link to subscribe at the end of the post. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Hash Brown Breakfast Casserole for Diabetics

Ingredients
3 cups refrigerated or frozen hash brown potatoes, thawed
1 1/2 cups (6 ounces) finely chopped extra-lean ham
3/4 cup (3 ounces) shredded reduced-fat Cheddar cheese
1/4 cup sliced green onions
1 can (12 ounces) evaporated fat-free (skim) milk
1 tablespoon all-purpose flour
1 cup cholesterol-free egg substitute
1/2 teaspoon black pepper

Directions
1 – Lightly spray 8-inch square baking dish with nonstick cooking spray. Layer potatoes, ham, cheese, and green onions in prepared dish.

2 – Gradually whisk evaporated milk into flour in medium bowl. Stir in egg substitute and pepper; pour over potato mixture. Cover; refrigerate 4 hours or overnight.

3 – Preheat oven to 350°F. Bake, uncovered, 55 to 60 minutes or until knife inserted into center comes out clean. Let stand 10 minutes before serving.Copyright Diabetic Cooking.

Yield: 6 servings.

Serving size: 1 piece (1/6 of total recipe).

Nutrition Facts Per Serving:
Calories: 223 calories, Carbohydrates: 24 g, Protein: 21 g, Fat: 9 g, Saturated Fat: 3 g, Cholesterol: 19 mg, Sodium: 748 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/breakfast/hash-brown-breakfast-casserole/

 

 

Subscribe
Diabetes Self-Management offers up-to-date, practical “how-to” information on nutrition, exercise, new drugs, medical advances, self-help, and the many other topics people need to know about to stay healthy.
Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

Diabetic Dessert of the Week – Bread Pudding Snacks

December 19, 2019 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
Tags: , , , , , , , , , , , , , , , ,

This week’s Diabetic Dessert of the Week is Bread Pudding Snacks. Made using Reduced-Fat (2%) Milk, Egg Substitute, Sugar, Vanilla, Salt, Ground Nutmeg, Cinnamon-Raisin Bread, and Butter. Only 72 calories and 12 carbs per serving. You can find this recipe at the Diabetes Self Management website where you’ll also 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. I’ve left a link to subscribe to it at the end of the post. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Bread Pudding Snacks
These scrumptious treats deliver classic flavor without all the carbohydrate. This low-carb recipe is easy to prepare and yields 12 servings, making it a perfect dessert for a family get-together.

Ingredients
1 1/4 cups reduced-fat (2%) milk
1/2 cup cholesterol-free egg substitute
1/3 cup sugar
1 teaspoon vanilla
1/8 teaspoon salt
1/8 teaspoon ground nutmeg (optional)
4 cups 1/2-inch cinnamon or cinnamon-raisin bread cubes (about 6 bread slices)
1 tablespoon margarine or butter, melted

Directions
1 – Preheat oven to 350°F. Line 12 medium-size muffin cups with paper baking cups.

2 – Combine milk, egg substitute, sugar, vanilla, salt, and nutmeg, if desired, in medium bowl; mix well. Add bread; mix until well moistened. Let stand at room temperature 15 minutes.

3 – Spoon bread mixture evenly into prepared cups; drizzle evenly with margarine.

4 – Bake 30 to 35 minutes or until snacks are puffed and golden brown. Remove to wire rack to cool completely.

Note: Snacks will puff up in the oven and fall slightly upon cooling.

Yield: 12 servings.

Serving size: 1 snack cup.

Nutrition Facts Per Serving:
Calories: 72 calories, Carbohydrates: 12 g, Protein: 2 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 2 mg, Sodium: 93 mg, Fiber: 0 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/bread-pudding-snacks/

 

 


Subscribe
Diabetes Self-Management offers up-to-date, practical “how-to” information on nutrition, exercise, new drugs, medical advances, self-help, and the many other topics people need to know about to stay healthy.
Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

Next Page »

Create a free website or blog at WordPress.com.
Entries and comments feeds.

Cashews & Quinoa

Dietitian Approved Vegan Recipes

healthienut - Easy to follow plant-based recipes

A guide to help you become healthier and happier

Cory Cooks

Unprofessional Cook | Professional Eater

ginger & chorizo

Macau | London | Berlin

Daily Vegan Meal

Plant-Based Recipes | For Health | For Environment | For Animals

Ellis Earthly Eats

Plant-Based Eating

The Friendly Cookie

LIVE FRIENDLY - EAT FRIENDLY

The Domestic Man

Gluten-free recipes, inspired by traditional & international cuisines. New recipes every Tuesday.

Live the Live ™

A rock jock’s adventures in food, travel and high-octane spirits.

deepfriedhoney

Simple, delicious recipes that probably remind you of your grandma's house if you're from the South.

Emily's Wholesome Kitchen

Real Food + Healthy Living

Aims Her Way

Aims To Cook, Recipes, Home Baker

Word To Your Mother

Not Just Another Mom Blog

fatFIRE Girl

Retired @ 39. Travel • Keto • Finance

24Bite™ Recipes

Because Kids Want To Cook Too

Fab Foodie Swede

Eat, Drink, Travel and Enjoy! Repeat!

Clean Eating All-Access

Just another WordPress site