Diabetic Dessert of the Week – Apricot Dessert Soufflé

October 7, 2021 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is a Apricot Dessert Soufflé. Made with Dried Apricots along with Apricot No-Sugar-Added Pourable Fruit, Eggs, Egg Whites, Cream of Tarter, and Seasonings. It’s only 148 calories and 13 net carbs per serving! You can find this recipe along with all the other Delicious, Healthy and Diabetic Friendly Recipes at the Diabetes Self Management website. 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 2021! https://www.diabetesselfmanagement.com/

Apricot Dessert Soufflé
Looking to brush up on your baking skills? Why not give this delightful dessert a try? This soufflé tastes so sultry and indulgent, you’ll never know it’s low carb!

Ingredients
3 tablespoons butter
2 tablespoons all-purpose flour
1 cup apricot no-sugar-added pourable fruit*
1/3 cup finely chopped dried apricots
3 egg yolks, beaten
4 egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt

Directions
Yield: 6 servings.
Serving size: 3/4 cup.

1 – Preheat oven to 325°F. Melt butter in medium saucepan. Add flour; cook and stir until bubbly. Add pourable fruit and apricots; cook and stir 3 minutes or until thickened. Remove from heat; whisk in egg yolks. Cool to room temperature, stirring occasionally.

2 – Beat egg whites, cream of tartar, and salt in small bowl at high speed with electric mixer until stiff peaks form. Gently fold into apricot mixture. Spoon into 1 1/2-quart soufflé dish. Bake 30 minutes or until puffed and golden brown.** Serve immediately.

*Note. 3/4 cup apricot fruit spread mixed with 1/4 cup warm water can be substituted.

**Note. Soufflé will be soft in center. For a firmer soufflé, increase baking time to 35 minutes.

Nutrition Facts Per Serving:
Calories: 148 calories, Carbohydrates: 14 g, Protein: 4 g, Fat: 9 g, Saturated Fat: 5 g, Cholesterol: 123 mg, Sodium: 151 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/apricot-dessert-souffle/

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* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
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Diabetic Dessert of the Week – Heavenly Angel Food Cake

August 26, 2021 at 6:02 AM | Posted in CooksRecipes, dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week | 1 Comment
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This week’s Diabetic Dessert of the Week is a Heavenly Angel Food Cake. To make this week’s recipe you’ll be needing Egg Whites, Cream of Tartar, Vanilla Extract, Splenda® Sugar Blend for Baking, Light Corn Syrup, Flour, and Cornstarch. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Heavenly Angel Food Cake
You’ll love this great version of angel food cake! It’s delicate and delicious — without all the added sugar.

Recipe Ingredients:
1 1/2 cups large egg whites
1 1/2 teaspoons cream of tartar
1 teaspoon vanilla extract
1/4 cup Splenda® Sugar Blend for Baking
1/2 cup light corn syrup
1 cup sifted cake flour
1/4 cup cornstarch
3/4 cup Splenda® Sugar Blend for Baking

Cooking Directions:
1 – Preheat oven to 350°F (175°C).
2 – Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. Add cream of tartar and vanilla extract. Beat at high speed with an electric mixer until soft peaks form. Gradually add 1/4 cup Splenda® Sugar Blend for Baking and light corn syrup.
3 – Sift flour and cornstarch 2 times into another large mixing bowl. Add 3/4 cup Splenda® Sugar Blend for Baking to flour mixture, stirring until blended.
4 – Sprinkle 1/4 of the flour mixture over the egg whites. Fold gently. Repeat procedure three times with the remaining flour mixture.
5 – Pour batter into an ungreased 10-inch tube pan, spreading batter evenly in pan. Cut through batter with a knife to remove air bubbles.
6 – Bake on lowest rack in oven for 40 to 45 minutes, or until cake springs back when lightly touched.
7 – Invert tube pan; cool cake in the pan for 30 to 40 minutes.
8 – Loosen cake from sides of pan using a narrow metal spatula; remove cake from pan.
Makes 12 servings.

Nutritional Information Per Serving (1/12 of recipe): Calories: 190; Calories from Fat: 0; Total Fat: 0g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 65mg; Total Carbs: 39g; Dietary Fiber: 0g; Sugars: 23g; Protein: 4g.
https://www.cooksrecipes.com/diabetic/heavenly_angel_food_cake_recipe.html

Breakfast Turkey Burrito

August 20, 2021 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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Here’s a recipe for a Breakfast Turkey Burrito. To make this recipe you’ll be needing JENNIE-O® Extra Lean Ground Turkey Breast, Spices, Egg, Egg Whites, Unsweetened Applesauce, Wheat Bran, Bell Peppers, Black Beans, and Whole Wheat Tortillas. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Stay Safe and Make the SWITCH in 2021! https://www.jennieo.com/

Breakfast Turkey Burrito
The Breakfast Turkey Burrito: A portable, convenient way to deliver turkey skillet goodness directly to your mouth. With eggs, black beans and garlic, this recipe gives your morning a jumpstart.

Total Time – 8 Hours 25 Minutes
Serving Size – 8 Servings

Ingredients

1 – (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
1 1/4 – teaspoons onion powder
1 1/4 – teaspoons garlic powder
1 1/4 – teaspoons paprika
1/2 – teaspoon pepper
1 – egg
1 – egg white
1/2 – cup unsweetened applesauce
1/2 – cup wheat bran
1/2 – green bell pepper, chopped
1/2 – red bell pepper, chopped
1 – (15-ounce) can black beans, drained and rinsed
8 – whole wheat tortillas

Directions

1) Put ground turkey in mixing bowl. Add onion powder, garlic, paprika and pepper; mix thoroughly. Add egg, egg white, applesauce and wheat bran; stir well. Refrigerate mixture for at least 30 minutes or overnight.

2) Spray a skillet with nonstick cooking spray. Preheat skillet over medium-high heat.

3) Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.

4) Reduce heat to medium.

5) Add bell peppers and saute with meat 5 minutes, continuing to stir. Add beans to skillet.

6) Cook 2 to 3 minutes longer; fill tortillas with mixture.

Nutrition
Calories 410
Protein 30g
Carbohydrates 60g
Fiber 12g
Sugars 4g
Fat 5g
Cholesterol 45mg
Sodium 220mg
Saturated Fat 0.5g
https://www.jennieo.com/recipes/breakfast-turkey-burrito/

One of America’s Favorites – Chiffon Pie

August 9, 2021 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Lemon chiffon pie, gained popularity from housewives of America, featured in the Ladies’ Home Journal

A chiffon pie is a type of pie that consists of a special type of airy filling in a crust. The filling is typically produced by folding meringue into a mixture resembling fruit curd (most commonly lemon) that has been thickened with unflavored gelatin to provide a light, airy texture; it is thus distinguished from a cream pie or mousse pie, which achieve lightness by folding in whipped cream rather than meringue. To reduce risk of salmonella, it is recommended that a Swiss-meringue (eggs whites and sugar heated in a double boiler to 120–130 °F (49–54 °C) over simmering water, then whipped) be used instead of using raw whipped egg whites. This filling is then put into a pre-baked pie shell of variable composition and chilled. This same technique can also be used with canned pumpkin to produce pumpkin chiffon pie.

The preparation of a mock chiffon pie can be simplified by using flavored gelatin mix and artificial whipped cream substitute.

The chiffon pie was invented in Los Angeles in 1926 by Monroe Boston Strause, who was known as the Pie King. The original recipe called for beaten egg whites to be folded into a cornstarch-thickened liquid. Strause was dissatisfied with existing cream pies and had been made ill by a cornstarch pudding as a child. Strause claimed it was his mother who compared it to chiffon when she first saw it.

Besides the new filling, the pie also introduced dome-shaped filling and graham-cracker crust.

The popularity of the pie was such that Strause traveled as much as 30,000 miles a year teaching the technique to hotels and restaurants.

Diabetic Dessert of the Week – Old Fashioned Bread Pudding Recipe

July 29, 2021 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is a Old Fashioned Bread Pudding Recipe. Made using Fat Free Skim Milk, Egg Whites, Sugar, Margarine, Vanilla, Cinnamon, Cubed Whole Wheat Bread, Raisins, and Dried Apples. The Dessert is 150 calories 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 2021! https://www.diabetesselfmanagement.com/

Old Fashioned Bread Pudding Recipe
No matter what your day brings, end it with this indulgent bread pudding. This easy-to-prepare recipe comes together quickly and yields 12 servings, making it an ideal dessert for a group of family and friends.

Ingredients
2 cups fat-free (skim) milk
4 egg whites
3 tablespoons sugar
2 tablespoons margarine, melted
1 tablespoon vanilla
2 teaspoons ground cinnamon
12 slices whole wheat bread, cut into 1/2-inch cubes
1/2 cup raisins
1/2 cup chopped dried apples

Directions
1 – Preheat oven to 350°F. Spray 2-quart casserole with nonstick cooking spray.

2 – Whisk milk, egg whites, sugar, margarine, vanilla, and cinnamon in large bowl until well blended and sugar is dissolved. Stir in bread cubes, raisins, and dried apples. Let stand 5 minutes. Spoon into prepared casserole.

Bake 35 minutes or until browned and heated through. Serve warm.

Yield: 12 servings.

Nutrition Facts Per Serving:
Calories: 150 calories, Carbohydrates: 26 g, Protein: 6 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 1 mg, Sodium: 214 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/snack/old-fashioned-bread-pudding/

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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.
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Diabetic Dessert of the Week -Bittersweet Chocolate Torte

June 3, 2021 at 6:02 AM | Posted in CooksRecipes, dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week | 1 Comment
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This week’s Diabetic Dessert of the Week is a Bittersweet Chocolate Torte. To make this week’s Dessert you’ll be needing Stick Butter, Unsweetened Chocolate, Fat Free Milk, Sugar-Free Apricot Preserves, Instant Coffee Crystals, Egg Yolk, Vanilla Extract, Equal Spoonful, Egg Whites, Cream of Tartar, All Purpose Flour, and Salt. The Torte is 145 calories and 9 carbs per serving. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Bittersweet Chocolate Torte
A rich decadent almost flourless cake for the true chocolate lover, it has 46% fewer calories than a traditional cake.

Recipe Ingredients:
Torte:
6 tablespoons stick butter or margarine
4 ounces unsweetened chocolate
1/3 cup fat-free milk
1/3 cup sugar-free apricot preserves or apricot spreadable fruit
2 teaspoons instant coffee crystals
1 large egg yolk
1 teaspoon vanilla extract
1 1/2 cups Equal® Spoonful*
3 large egg whites
1/8 teaspoon cream of tartar
1/4 cup all-purpose flour
1/8 teaspoon salt

Rich Chocolate Glaze:
1 ounce semisweet chocolate
1 tablespoon stick butter or margarine
Optional Garnishes: Whipped topping, fresh raspberries, and/or fresh mint

Cooking Directions:
1 – For Torte, heat 6 tablespoons butter, 4 ounces unsweetened chocolate, milk, preserves and coffee crystals in small saucepan, whisking frequently until chocolate is almost melted.
2 – Remove pan from heat; continue whisking until chocolate is melted and mixture is smooth. Whisk in egg yolk and vanilla. Add Equal®, whisking until smooth.
3 – Lightly grease bottom of an 8-inch round cake pan and line with parchment or waxed paper. Beat egg whites and cream of tartar to stiff peaks in large bowl. Fold chocolate mixture into egg whites; fold in combined flour and salt. Pour cake batter into pan.
4 – Bake in preheated 350°F oven 20 to 25 minutes or until wooden pick inserted in center comes out clean. Do Not over bake.
5 – Carefully loosen side of cake from pan with small sharp knife, which will keep cake from cracking as it cools. Cool cake completely in pan on wire rack. Cover and refrigerate 1 to 2 hours or until chilled.
6 – For Rich Chocolate Glaze, melt 1 ounce semi-sweet chocolate and 1 tablespoon butter in small saucepan, stirring frequently.
7 – Remove cake from pan and place on serving plate. Pour Rich Chocolate Glaze over top of cake, letting it run down sides. Let cake stand about 1 hour or until glaze is set. Garnish top of cake with prepared whipped topping, fresh raspberries and fresh mint, if desired. Cut cake into wedges.
Makes 12 servings.

*May substitute 36 packets Equal sweetener

Nutritional Information Per Serving (1/12 of recipe): calories 145, protein 3 g, carbohydrate 9 g, fat 12 g, cholesterol 36 mg, sodium 116 mg.
https://www.cooksrecipes.com/diabetic/bittersweet_chocolate_torte_recipe.html

Turkey, Chive and Shrimp Cakes

May 21, 2021 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I have a recipe for Turkey, Chive and Shrimp Cakes. To make this recipe you’ll be needing Medium Shrimp, JENNIE-O® Extra Lean Ground Turkey Breast, Lime Juice, Jalapeño Pepper, Chives, Flour, and Egg Whites. Another good one from Jennie – O! You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Stay Safe and Make the SWITCH in 2021! https://www.jennieo.com/

Turkey, Chive and Shrimp Cakes
A succulent, surf and turf appetizer with an Asian influence. Served with a tangy cilantro and sesame dipping sauce, this quick and simple Turkey, Chive & Shrimp Cakes recipe are packed with authentic flavor. Under 300 calories per serving.

Total Time – 1 Hour
Serving Size – 4 Servings

Ingredients
12 – medium shrimp, peeled, deveined and coarsely chopped
½ – (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
1 – tablespoon lime juice
1 – small jalapeño pepper, chopped
¼ – cup chopped chives
3 – tablespoons flour
2 – egg whites, lightly beaten

DIPPING SAUCE
¼ – cup white vinegar
¼ – cup sugar
¼ – cup water
1 – tablespoon chopped fresh cilantro
1 – teaspoon sesame oil
1 – teaspoon toasted sesame seeds

Directions
1) Combine shrimp, turkey, lime juice, jalapeño pepper, chives, flour and egg whites in bowl.

2) Spray skillet with cooking spray and heat over medium heat. Add 1 tablespoon of turkey mixture per cake to hot pan.

3) Cook 3 to 4 minutes per side or until golden and thoroughly cooked. Always cook to well-done, 165°F. as measured by a meat thermometer.

4) To make dipping sauce, combine vinegar, sugar and water in saucepan. Stir over medium-high heat. Bring to boil. Remove from heat and let cool completely. Stir in cilantro, sesame oil and sesame seeds.

5) Serve with cakes.

Nutrition
Calories – 220
Protein – 19g
Carbohydrates – 30g
Fiber – 1g
Sugars – 13g
Fat – 2.5g
Cholesterol – 50mg
Sodium – 95mg
Saturated Fat – 0.5g
https://www.jennieo.com/recipes/turkey-chive-shrimp-cakes/

“Meatless Monday” Recipe of the Week – Zucchini-Tomato Frittata

May 17, 2021 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 Zucchini-Tomato Frittata. To make this week’s recipe some of the ingredients you’ll be needing are Zucchini, Broccoli Florets, Eggs, Egg Whites, Low Fat Cottage Cheese, Spices and more! The Dish is 160 calories and 10 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 2021! https://www.diabetesselfmanagement.com/

Zucchini-Tomato Frittata
Jam-packed with veggies, including zucchini, tomato, broccoli, onion and bell peppers, this low-carb egg dish is a nutrient-rich way to start your day!

Ingredients

Nonstick olive oil-flavored cooking spray

1 cup sliced zucchini

1 cup broccoli florets

1 cup diced red or yellow bell pepper

3 whole eggs, lightly beaten*

5 egg whites, lightly beaten*

1/2 cup 1% low-fat cottage cheese

1/2 cup rehydrated sun-dried tomatoes (1 ounce dry), coarsely chopped**

1/4 cup chopped green onions with tops

1/4 cup chopped fresh basil

1/8 teaspoon ground red pepper

2 tablespoons grated parmesan cheese

Paprika (optional)

Directions
Yield: 4 servings
Serving size: 1 frittata wedge

1. Preheat broiler. Spray 10-inch ovenproof skillet with cooking spray. Place zucchini, broccoli and bell pepper in skillet; cook and stir over high heat 3 to 4 minutes, or until crisp-tender.

2. Combine whole eggs, egg whites, cottage cheese, tomatoes, onions, basil and ground red pepper in medium bowl; mix well. Pour egg mixture over vegetables in skillet. Cook, uncovered, gently lifting sides of frittata so uncooked egg flows underneath. Cook 7 to 8 minutes, or until frittata is almost firm and golden brown on bottom. Remove from heat. Sprinkle with parmesan.

3. Broil about 5 inches from heat 3 to 5 minutes, or until golden brown on surface. Garnish with paprika, if desired. Cut into 4 wedges. Serve immediately.

*Note: Or, substitute with cholesterol-free egg substitute to equal 6 large eggs.

**Note: To rehydrate sun-dried tomatoes, pour 1 cup boiling water over tomatoes in small bowl. Let soak 5 to 10 minutes, or until softened; drain well.

Nutrition Information:
Calories: 160 calories, Carbohydrates: 13 g, Protein: 16 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 163 mg, Sodium: 305 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/breakfast/zucchini-tomato-frittata/

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.
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Diabetic Dessert of the Week – Keto Macaroons

April 15, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | 1 Comment
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This week’s Diabetic Dessert of the Week is Keto Macaroons. To make this week’s recipe you’ll be needing Powdered Erythritol, Unsweetened Shredded Coconut, Unsweetened Chocolate Chips, Salt, Pure Vanilla Extract, and Egg Whites. 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 2021! https://www.diabetesselfmanagement.com/

Keto Macaroons
A twist on the classic Italian dessert, these keto coconut macaroons are a cinch to prepare. Make with or without the optional chocolate chips — either way, they’re sure to put a smile on your face!

Ingredients
3/4 cup powdered erythritol, or equivalent of stevia
2 1/2 cups unsweetened shredded coconut
1/2 cup unsweetened chocolate chips, such as Lily’s brand (optional)
Pinch of salt
1 1/2 teaspoons pure vanilla extract
2 large egg whites

Directions
Yield: 12 servings
Serving size: 1 macaroon

1. Preheat oven to 350°F. Line a baking sheet with parchment paper. In a large bowl, combine all ingredients well by mixing with your hands.

2. Wet your hands and then place 1 1/2 tablespoons of macaroon mixture on the baking sheet. Repeat this step with the remaining mixture, spacing macaroons about an inch apart.

3. Bake macaroons until golden brown, 18 to 20 minutes. Allow to cool.

Nutrition Information:
Calories: 142 calories, Carbohydrates: 21 g, Fat: 13 g, Sodium: 33 mg
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/keto-macaroons/

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/

Diabetic Dish of the Week – Diabetic Beef and Artichoke Casserole Recipe

April 13, 2021 at 6:02 AM | Posted in Uncategorized | Leave a comment
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This week’s Diabetic Dish of the Week is a Diabetic Beef and Artichoke Casserole Recipe. To make this week’s recipe you’ll be needing 95% Lean Ground Beef, Mushrooms, Onions, Garlic, Artichoke Hearts, Bread Crumbs, Grated Parmesan Cheese, Herbs, Spices, and Egg Whites. The Recipe is 260 calories and 15 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 2021! https://www.diabetesselfmanagement.com/

Diabetic Beef and Artichoke Casserole Recipe
This casserole is chock-full of fiber — and flavor!

Ingredients
3/4 pound 95% lean ground beef
1/2 cup sliced mushrooms
1/4 cup chopped onion
1 clove garlic, minced
1 can (14 ounces) artichoke hearts, drained and chopped
1/2 cup dry bread crumbs
1/4 cup (1 ounce) grated Parmesan cheese
1 tablespoon chopped fresh rosemary leaves or 1 teaspoon dried rosemary
1 1/2 teaspoons chopped fresh marjoram or 1/2 teaspoon dried marjoram
Salt and black pepper
3 egg whites

Directions
Yield: 4 servings
Serving size: 1/4 total recipe

1 – Preheat oven to 400°F. Spray 1-quart casserole with nonstick cooking spray.

2 – Brown beef 6 to 8 minutes in medium skillet over medium-high heat, stirring to break up meat. Drain fat. Add mushrooms, onion, and garlic; cook and stir 5 minutes or until tender.

3 – Combine ground beef mixture, artichokes, bread crumbs, cheese, rosemary, and marjoram; gently mix. Season with salt and pepper

4 – Beat egg whites in medium bowl with electric mixer at high speed until stiff peaks form; fold into ground beef mixture. Spoon into prepared casserole.

5 – Bake 20 minutes or until edges are lightly browned.

Nutrition Information:
Calories: 260 calories, Carbohydrates: 24 g, Protein: 28 g, Fat: 7 g, Saturated Fat: 3 g, Cholesterol: 55 mg, Sodium: 330 mg, Fiber: 9 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/beef-and-artichoke-casserole/

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.
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