Diabetic Dish of the Week – Spaghetti and Meatballs

July 13, 2021 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 Spaghetti and Meatballs. To make this week’s Recipe you’ll be needing Whole Wheat Spaghetti, Extra Lean Ground Beef, Hot Italian Turkey Sausages, Egg White, Plain Dry Bread Crumbs, Dried Oregano, Tomato Basil Pasta Sauce, Fresh Basil, and Grated Parmesan 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 2021! https://www.diabetesselfmanagement.com/

Spaghetti and Meatballs
A high-fiber version of the traditional Italian dish!

Ingredients
Nonstick cooking spray
6 ounces uncooked multigrain or whole wheat spaghetti
3/4 pound extra-lean ground beef
1/4 pound hot turkey Italian sausage, casing removed
1 egg white
2 tablespoons plain dry bread crumbs
1 teaspoon dried oregano
2 cups tomato-basil pasta sauce
3 tablespoons chopped fresh basil
2 tablespoons grated Parmesan cheese

Directions
Yield: 4 servings
Serving size: 3 meatballs, 3/4 cup spaghetti and 3/4 cup sauce

1 – Preheat oven to 450°F. Coat baking sheet with cooking spray. Cook spaghetti according to package directions, omitting salt and fat. Drain; keep warm.

2 – Combine beef, sausage, egg white, bread crumbs, and oregano in medium bowl; mix well. Shape mixture into 16 (1 1/2-inch) meatballs. Place on prepared baking sheet; coat with cooking spray. Bake 12 minutes, turning once.

3 – Pour pasta sauce into large skillet; add meatballs. Cook and stir over medium heat 9 minutes or until sauce is heated through and meatballs are cooked through (160°F). Divide among four plates. Top with meatballs and sauce; sprinkle with basil and Parmesan cheese.

Nutrition Information:
Calories: 388 calories, Carbohydrates: 41 g, Protein: 34 g, Fat: 10 g, Saturated Fat: 3 g, Cholesterol: 69 mg, Sodium: 760 mg, Fiber: 5 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/spaghetti-and-meatballs/

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DEEP, DARK AND STOUT CHILI

September 29, 2020 at 6:01 AM | Posted in chili, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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Here’s a recipe for a 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. Find this recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2020! https://diabeticgourmet.com/

DEEP, DARK AND STOUT CHILI
Ingredients

2 Tbsp canola oil (30 mL)
1-1/2 lb extra lean ground beef (or 1lb 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 (14.5oz each) no-salt-added stewed tomatoes
1 bottle (12oz) 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

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 Comments
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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

Diabetic Dish of the Week – Slow Cooker Meat Loaf

September 29, 2015 at 5:33 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
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For this week’s Diabetic Dish of the Week it’s a Slow Cooker Meat Loaf. You can use Jennie – O Ground Turkey or Ground Beef, to make it healthier go with Jennie – O. Also save on calories and carbs by using Egg Beaters in place of Eggs and replacing the Brown Sugar with Splenda Brown Sugar. Cut them where you can! Below is the original recipe, enjoy!

 
Slow Cooker Meat Loaf

Ingredients

1 1/2 lbs. Extra Lean Ground Beef
1/4 cup Fat Free Skim Milk
1/ cup Fine plain Dry Bread Crumbs
2 Eggs beaten
2 tablespoons minced Onions
3/4 teaspoon salt
1/2 teaspoon Ground sage
1/2 cup Ketchup
2 tablespoons packed Brown Sugar
1 teaspoon Dry Mustard

 

Directions

1 – Combine Beef, Milk, Bread Crumbs, Eggs, Onion, salt, and Sage in large bowl; shape into ball. I always use Crock Pot Liners when using my Crock Pot, sprayed with Pam Cooking Spray. Place in the Crock Pot Slow Cooker. Cover, cook on low 5-6 hours.
2 – Set the Crock Pot on high. Combine Ketchup, Brown Sugar, and Mustard in small bowl. Pour over Meat Loaf in the Crock Pot. Cover and cook on high for 15 minutes. Cut the Meat Loaf evenly into 6 slices.
Here’s a handy little Crock Pot cooking hint – To remove Meat Loaf when done, line crock with wide strip of aluminum foil, coming up sides of crock. Then lift out by the strips. Works great when making Crock Pot Ribs also!

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