Appetizer of the Week -Mushroom and Cheese Crostini

May 22, 2021 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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This week’s Appetizer of the Week is Mushroom and Cheese Crostini. To make this week’s recipe you’ll be needing Extra Virgin Olive Oil, Garlic, Baby Portabella Mushrooms, Basil Leaves, Parsley, Gorgonzola Cheese, Black Pepper, French Bread, and Grape Tomatoes. The Crostini are 133 calories and 16 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/

Mushroom and Cheese Crostini

Ingredients
Preparation time: 5 minutes
Cooking time: 8 minutes.

2 teaspoons extra-virgin olive oil
1/2 teaspoon minced garlic
4 ounces baby portabella mushrooms
(about 8–10 mushrooms), cleaned, stems removed, and sliced
1/2 cup fresh basil leaves
1/2 cup fresh parsley
1 ounce Gorgonzola cheese, crumbled (about 1/4 cup)
1/4 teaspoon black pepper
1 loaf whole-grain Italian or French bread, about 3 inches wide and 2 inches high
4 grape tomatoes, cut in slices

Directions
Yield: 4 servings
Serving size: 2 slices

1 – Heat a small skillet over medium heat; add olive oil, minced garlic, and mushroom slices, and cook until mushrooms are slightly soft. Remove from heat and place in a food processor. Tear basil and parsley leaves into pieces and add to processor along with cheese and black pepper. Pulse until well combined. Slice off eight bread slices, each 1/3 inch thick. Top each slice with 1 teaspoon spread, and place on a broiler-safe tray. Broil until edges of bread are browned, just a few minutes. Remove and top with slices of tomato and serve.

Nutrition Information:
Calories: 133 calories, Carbohydrates: 18 g, Protein: 4 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 5 mg, Sodium: 296 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/snacks-appetizers/mushroom-and-cheese-crostini/

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Diabetic Dish of the Week – Roasted Dijon Lamb With Herbs and Country Vegetables

May 4, 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 a Roasted Dijon Lamb With Herbs and Country Vegetables. To make this week’s recipe you’ll be needing Garlic, Dijon Mustard, Spices, Herbs, Boneless Leg of Lamb, Parsnips, Carrots, Onions, and Extra Virgin Olive Oil. The Dish is 280 calories and 12 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/

Roasted Dijon Lamb With Herbs and Country Vegetables
Packed with flavor, this succulent roasted lamb with carrots, parsnips and onions is the perfect centerpiece for your Easter table!

Ingredients
20 cloves garlic, peeled (about 2 medium heads)
1/4 cup Dijon mustard
2 tablespoons water
2 tablespoons fresh rosemary leaves
1 tablespoon fresh thyme
1 1/4 teaspoons salt, divided
1 teaspoon black pepper
Nonstick cooking spray
4 1/2 pounds boneless leg of lamb,* trimmed
1 pound parsnips, cut diagonally into 1/2-inch pieces
1 pound carrots, cut diagonally into 1/2-inch pieces
2 large onions, cut into 1/2-inch wedges
3 tablespoons extra-virgin olive oil, divided

Directions
Yield: 12 servings
Serving size: about 3 1/2 ounces lamb and about 2/3 cup vegetables per serving)

1. Combine garlic, mustard, water, rosemary, thyme, 3/4 teaspoon salt and pepper in food processor; process until smooth. Spoon mixture over top and sides of lamb. Cover and refrigerate at least 8 hours.

2. Preheat oven to 500°F. Line broiler pan with foil; top with broiler rack. Coat rack with nonstick cooking spray. Combine parsnips, carrots, onions and 2 tablespoons oil in large bowl; toss to coat. Spread evenly on broiler rack; top with lamb.

3. Roast 15 minutes. Reduce oven temperature to 325°F. Roast 1 hour 20 minutes, or until internal temperature reaches 155°F for medium or to desired doneness.

4. Remove lamb to cutting board; let stand 10 minutes before slicing. Continue roasting vegetables 10 minutes.

5. Transfer vegetables to large bowl. Add remaining 1 tablespoon oil and 1/2 teaspoon salt; toss to coat. Thinly slice lamb and serve with vegetables.

*Note: If unavailable, substitute packaged marinated lamb and rinse it off.

Nutrition Information:
Calories: 280 calories, Carbohydrates: 14 g, Protein: 32 g, Fat: 10 g, Saturated Fat: 3 g, Cholesterol: 14 g, Sodium: 424 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/roasted-dijon-lamb-with-herbs-and-country-vegetables/

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Diabetic Dish of the Week – Grilled Sea Scallops with a Watermelon Three-Way and Dandelion Greens

April 20, 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 Grilled Sea Scallops with a Watermelon Three-Way and Dandelion Greens. To make this week’s recipe you’ll be needing Water Melon Wedge, White Wine Vinegar, Sugar, Kosher Salt, Crushed Red Pepper, Sea Scallops, Extra Virgin Olive Oil, Watermelon Radish, Dandelion Greens, and Red Onion. The Dish is 150 calories and 16 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/

Grilled Sea Scallops with a Watermelon Three-Way and Dandelion Greens
Celebrity chef Anne Burrell gives us the latest seafood dish!
Anne’s Sea Scallops with a Watermelon Three-Way and Dandelion Greens is the perfect dish for summer. Change up your dinner menu with this refreshing seafood recipe.

Ingredients
1-pound wedge watermelon
1 cup champagne or white wine vinegar
2 tablespoons sugar
2 tablespoons kosher salt, plus more for seasoning
Pinch of crushed red pepper
8 large sea scallops
2 to 3 tablespoons extra virgin olive oil, plus more as needed
1 watermelon radish (about the size of a kiwi), peeled and julienned
1 cup dandelion greens, cut into 1/2 inch-wide ribbons
1/2 small red onion, thinly sliced

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

1 – Carefully cut the rind off the watermelon. Using a mandolin or a sharp vegetable peeler, shave the rind into wide ribbons about 1/8 inch thick. In a large bowl, combine the vinegar, sugar, salt, and red pepper. Add the watermelon rind ribbons and let stand at room temperature for at least an hour (BTW – this can totally be done yesterday).

2 – Meanwhile, dice the watermelon flesh into 1/2-inch pieces and reserve.

3 – When the watermelon pickles are done, heat the grill.

4 – Brush the scallops with olive oil and season with salt. Place on the grill and cook until grill marks appear, about 1 minute, then rotate the scallops 90 degrees and let the grill marks develop in the other direction (what you’re going for here are those lovely crosshatch grill marks!). Turn the scallops over and repeat; the scallops are done when they’re no longer translucent, about 2 minutes each side.

5 – While the scallops cook, drain the rind pickles, reserving their liquid. Toss the reserved watermelon, the rind pickles, watermelon radish, dandelion greens, and red onion together in a large bowl. Dress the salad with 2 tablespoons of the pickling liquid and some olive oil. TASTE! Adjust seasonings and dressing if needed.

6 – Arrange the deliciously dressed salad in a tall pile just off the center of the four salad plates. Cut the scallops equatorially (through the middle, like the equator) and lay the disks slightly overlapping, grill side up, on the salad. Drizzle with a little olive oil.

Nutrition Information:
Calories: 150 calories, Carbohydrates: 19 g, Protein: 5 g, Fat: 8 g, Saturated Fat: 1 g, Cholesterol: 7 mg, Sodium: 296 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/grilled-sea-scallops-with-a-watermelon-three-way-dandelion-greens/

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* 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 Side Dish of the Week – Chef Marco’s Orzotto With Porcini Mushrooms

April 11, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is Chef Marco’s Orzotto With Porcini Mushrooms. To make this week’s Recipe you’ll be needing Dried Porcini Mushrooms, Extra Virgin Olive Oil, Garlic, Dry White Wine, Salt, Pepper, Spices, and Grated Parmigiano-Reggiano Cheese. The Dish is 176 calories and 19 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/

Chef Marco’s Orzotto With Porcini Mushrooms
You’re no doubt familiar with the many health benefits of the Mediterranean diet, from reducing rates of cardiovascular disease to lowering the risk of peripheral arterial disease and lessening the symptoms of sleep apnea. If you’d like to give this diet a try, why not start with this dish? It’s an authentic taste of Italy!

Ingredients
Preparation time: 5 minutes
Soaking time: approximately 30 minutes
Cooking time: approximately 50 minutes.

1/2 ounce dried porcini mushrooms, broken into small pieces
4 cups warm water
2 tablespoons plus 2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1/4 cup plus 1/4 cup dry white wine
Salt and pepper to taste
1 scallion, thinly sliced
1 cup pearled barley
1 tablespoon fresh thyme, minced
Dash ground cardamom
Pinch ground cumin
1/4 cup grated Parmigiano-Reggiano cheese

Directions
Yield: 8 servings
Serving size: about 1/2 cup

Let dried mushrooms stand in 4 cups of warm water for at least 30 minutes. With a slotted spoon or small strainer, lift the mushrooms out of the water, taking care not to pick up any dirt particles from the water. Place mushrooms on a paper towel and pat dry. Remove any visible remaining dirt. Strain the water, removing all dirt and debris, and put aside for later use. In a medium saucepan, heat 2 tablespoons of olive oil over medium heat, then add garlic and sauté for 30 seconds. Add mushrooms and continue sautéing for 1 minute with frequent stirring. Pour 1/4 cup wine over mushroom–garlic mixture and continue cooking for another 2 minutes. Remove pan from heat. Add salt and pepper to taste; set aside. In a separate large pan, heat remaining 2 tablespoons of olive oil over medium heat; add scallion and sauté for 1 minute with frequent stirring. Add in barley and mix well. Allow the barley to sizzle in the pan for about 2–3 minutes, then mix in thyme and spices. Very slowly add remaining 1/4 cup wine, using a long wooden spoon to prevent steam from burning your hand. Reduce heat, then carefully and slowly add 2 cups of mushroom water to barley while stirring. Allow barley to simmer, uncovered, for 30 minutes, stirring frequently to prevent sticking. After 30 minutes, add in mushroom–garlic mixture. Continue cooking uncovered for another 15 minutes, adding remaining mushroom liquid a little at a time as needed, until barley is tender. Remove pan from heat, sprinkle grated cheese over barley, and mix in well. Let barley mixture rest for 5 minutes before serving, adding more mushroom liquid if needed. Barley should be moist but not soupy. Serve hot.

Nutrition Information:
Calories: 176 calories, Carbohydrates: 23 g, Protein: 4 g, Fat: 8 g, Saturated Fat: 1 g, Cholesterol: 2 mg, Sodium: 47 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/chef-marcos-orzotto-with-porcini-mushrooms/

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Diabetic Side Dish of the Week – Roasted Parsnips, Carrots, and Red Onion

January 24, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | 1 Comment
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This week’s Diabetic Side Dish of the Week is Roasted Parsnips, Carrots, and Red Onion. To make this week’s recipe you’ll be needing Carrots, Parsnips, Red Onion, Balsamic Vinegar, Extra Virgin Olive Oil, Salt, and Black Pepper. The Dish is 107 calories and 16 net carbs. 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/

Roasted Parsnips, Carrots, and Red Onion
Full of flavor and a cinch to prepared, these balsamic-coated root vegetables are a hearty side dish that sure to hit the spot!

Ingredients
2 carrots (9 ounces), cut into 2-inch-long pieces
2 parsnips (9 ounces), cut into 2-inch-long pieces
3/4 cup vertically sliced red onion (1/4-inch slices)
1 tablespoon balsamic vinegar
2 teaspoons extra virgin olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper

Directions
Yield: 4 servings
Serving size: about 3/4 cup per serving

1 – Preheat oven to 425°F. Line large baking sheet with foil or spray with nonstick cooking spray.

2 – Combine carrots, parsnips, onion, vinegar, oil, salt, and pepper in large bowl; toss to coat. Spread in single layer on prepared baking sheet.

3 – Roast 25 minutes or until vegetables are tender, stirring occasionally.

Note: Parsnips are a pale white root vegetable similar to the carrot in shape. The parsnip, however, is broader at the top and has a smoother skin. The longer it stays in the ground, the sweeter it becomes. Choose parsnips that are firm, unblemished, and small or medium in size (about 8 inches long). Rinse and scrub parsnips with a vegetable brush to remove embedded soil. Peel parsnips with a swivel-bladed vegetable peeler or paring knife. Trim off ends and discard. For even cooking, parsnips are best chopped, cubed, sliced, or cut into strips before cooking.

Nutrition Information:
Calories: 107 calories, Carbohydrates: 21 g, Protein: 2 g, Fat: 3 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 197 mg, Fiber: 5 g
https://www.diabetesselfmanagement.com/recipes/snack/roasted-parsnips-carrots-red-onion/

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California Avocado Tomatillo Salsa

January 2, 2021 at 6:01 AM | Posted in Appetizers, CooksRecipes | Leave a comment
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I have another Appetizer Recipe to pass along, California Avocado Tomatillo Salsa. This Salsa is made using California Avocados, Tomatillos, Green Onions, Cilantro, Jalapeño Pepper, Salt, Ground Black Pepper, Lime Juice, and Extra Virgin Olive Oil. Enjoy the Salsa. 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

California Avocado Tomatillo Salsa
Recipe Ingredients:
1 ripe fresh California Avocado, seeded, peeled
4 tomatillos, husked, washed and very finely chopped
2 green onions, white and some green parts, thinly sliced
1/2 bunch cilantro
1 tablespoon minced jalapeño pepper, seeds optional
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup fresh squeezed lime juice
2 tablespoons extra virgin olive oil

Cooking Directions:
1 – Combine all ingredients in a bowl.
2 – Cover and chill at least 30 minutes.
Makes 4 servings.
https://www.cooksrecipes.com/sauce/calif_avocado_tomatillo_salsa_recipe.html

QUICK AND HEARTY TURKEY CHILI

December 19, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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I have a recipe for a QUICK AND HEARTY TURKEY CHILI. To make the Chili you’ll be needing Honeysuckle White 93/7 Lean Ground Turkey, Extra Virgin Olive Oil, Stewed Tomatoes, Spicy Chili Beans, and Chili Powder. A Quick and Easy way for some Delicious Chili! So you can find this Diabetic Friendly 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/

QUICK AND HEARTY TURKEY CHILI
Recipe for Quick and Hearty Turkey Chili

Ingredients

1 package (1.2 pounds) Honeysuckle White 93/7 Lean Ground Turkey
1 tablespoon extra virgin olive oil
2 cans (14-1/2 ounce each) chopped stewed tomatoes, undrained
1 can (15 ounce) spicy chili beans
3 teaspoons chili powder

Directions

1 – Heat oil in a large nonstick skillet over medium-high heat.
2 – Crumble and cook turkey until no longer pink, about 5 minutes; drain.
3 – Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer for 5 minutes, stirring occasionally.

Recipe Yield: Servings: 6

NUTRITIONAL INFORMATION PER SERVING:
Calories: 298
Fat: 4 grams
Saturated Fat: 0.3 grams
Fiber: 5 grams
Sodium: 785 milligrams
Cholesterol: 81 milligrams
Protein: 40 grams
Carbohydrates: 20 grams
Sugars: 7.2 grams
https://diabeticgourmet.com/diabetic-recipes/quick-and-hearty-turkey-chili

Diabetic Side Dish of the Week – Broccoli Italian Style

December 6, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is Broccoli Italian Style. This week’s recipe is made using Fresh Broccoli, Lemon Juice, Extra Virgin Olive Oil, Minced Garlic, Italian Parsley, and Black Pepper. The Dish is 44 calories and 4 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/

Broccoli Italian Style
This simple dish combines broccoli with lemon juice, olive oil, garlic, parsley, and black pepper for a flavor that can’t be beat!

Ingredients
1 1/4 pounds fresh broccoli
2 tablespoons lemon juice
1 teaspoon extra virgin olive oil
1 clove garlic, minced
1 teaspoon chopped fresh Italian parsley
Dash black pepper

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

1 – Trim broccoli, discarding tough stems. Cut broccoli into florets with 2-inch stems. Peel remaining stems; cut into 1/2-inch slices.

2 – Bring 1 quart water to a boil in large saucepan over medium-high heat. Add broccoli; return to a boil. Cook 3 to 5 minutes or until broccoli is tender. Drain; transfer to serving dish.

3 – Combine lemon juice, oil, garlic, parsley, and pepper in small bowl. Pour over broccoli; toss to coat. Cover and let stand 1 hour before serving to allow flavors to blend. Serve at room temperature.

Nutrition Information:
Calories: 44 calories, Carbohydrates: 7 g, Protein: 3 g, Fat: 2 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 29 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/snack/broccoli-italian-style/

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Appetizer of the Week – Potato Salad with Citrus Dressing

November 14, 2020 at 6:02 AM | Posted in Appetizer of the Week, diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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This week’s Appetizer of the Week is a Potato Salad with Citrus Dressing. To make this week’s recipe you’ll be needing Sweet Potatoes, White Onions, Extra Virgin Olive Oil, Sesame Seeds, Black Pepper, Parsley, Lemon Juice, and Lemon Peel. A new favorite Potato Salad? 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/

Potato Salad with Citrus Dressing
Sweet potatoes and lemon zest give this potato salad an extra kick of flavor!

Ingredients
Preparation time: 10–15 minutes
Cooking time: 25–30 minutes.
Chilling time: 2 hours

1 pound russet potatoes
1 pound sweet potatoes, peeled
1 medium white onion
3 tablespoons extra-virgin olive oil or canola oil
1 tablespoon toasted sesame seeds
½ teaspoon black pepper
2 tablespoons chopped fresh parsley
3 ounces freshly squeezed lemon juice
1 teaspoon finely grated lemon peel

Directions
Yield: 4 cups
Serving size: 3/4 cup

1 – Preheat oven to 350°F. Cut potatoes, sweet potatoes, and onion into bite-size pieces and place in a medium bowl. Pour 2 tablespoons of oil over the pieces and mix well. Spread pieces in a shallow baking pan and place in oven for about 25–30 minutes, until potatoes are fork-tender. Remove from oven and cool. Prepare dressing by whisking together 1 tablespoon oil with sesame seeds, pepper, parsley, lemon juice, and lemon peel in a small bowl. When vegetables cool, place them in a medium-size serving bowl, pour dressing over them, and gently mix. Chill for 2 hours for best flavor.

Nutrition Information:
Calories: 220 calories, Carbohydrates: 33 g, Protein: 4 g, Fat: 8 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 48 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/salads/potato-salad-with-citrus-dressing/

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“Meatless Monday” Recipe of the Week – Mushroom Sliders

October 5, 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 – Mushroom Sliders. These Sliders are made using Extra Virgin Olive Oil, Cremini Mushrooms, Onion, Dried Thyme, Salt, Pepper, Balsamic Vinegar, Mini Sandwich Buns, Roasted Red Peppers, Arugula, and Crumbled Goat 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/

Mushroom Sliders

Looking for the perfect game-day snack to kick off football season? These satisfying sliders, packed with fiber and fall flavor, are sure to score a touchdown with your taste buds!

Ingredients
1 tablespoon extra-virgin olive oil
1 package (8 ounces) sliced cremini mushrooms
1/2 cup sliced onion
1/4 teaspoon dried thyme
1/4 teaspoon salt (optional)
1/8 teaspoon black pepper
1 teaspoon balsamic vinegar
6 mini sandwich buns (about 1 ounce each), toasted
12 strips (1/2 inch) jarred roasted red pepper, blotted dry
Arugula
3 teaspoons crumbled goat cheese

Directions
Yield: 3 servings
Serving size: 2 sliders

1. Heat oil in large nonstick skillet over medium-high heat. Add mushrooms and onion; sprinkle with salt, if desired, thyme and black pepper. Cook 7 minutes, or until mushrooms are browned and onions are soft, stirring occasionally. Reduce heat if browning too quickly. Stir in vinegar.

2. Spoon mushroom mixture on bottoms of buns. Top each sandwich with two red pepper strips, arugula, 1/2 teaspoon goat cheese and tops of buns.

Nutrition Information:
Calories: 273 calories, Carbohydrates: 38 g, Protein: 12 g, Fat: 7 g, Saturated Fat: 1 g, Cholesterol: 2 mg, Sodium: 345 mg, Fiber: 6 g
https://www.diabetesselfmanagement.com/recipes/appetizer/mushroom-sliders/

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Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
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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
* Diabetic Cooking: Recipes and meals for every occasion
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The Quirk and the Cool

Thoughts and conversation about food, and other interests, being shared from beautiful Sydney, Australia.

SO MUCH FOOD

Approachable and exciting recipes for the adventurous home cook!

Moss En Place

Vegetable forward, feel good food

Aly Eats Food

Delicious recipes and restaurant reviews!