Chilled Cucumber Soup

July 27, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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Here’s a recipe for a Chilled Cucumber Soup. To make this recipe you’ll be needing Cucumber, Reduced Fat Sour Cream, fresh Dill, Salt, White Pepper, Fat Free Reduced Sodium Chicken Broth, and Sprigs of Fresh Dill. 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/

Chilled Cucumber Soup
Who says soup has to be hot? This light and creamy low-carb cucumber soup recipe is perfect for relaxing on a warm summer evening. And what’s more, you need only a handful of ingredients to whip up this refreshing dish!

Ingredients
1 large cucumber, peeled and coarsely chopped
3/4 cup reduced-fat sour cream
1/4 cup packed fresh dill
1/2 teaspoon salt (optional)
1/8 teaspoon white pepper (optional)
1 1/2 cups fat-free reduced-sodium chicken or vegetable broth
Sprigs fresh dill (optional)

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

1 – Place cucumber in food processor; process until finely chopped. Add sour cream, 1/4 cup dill, salt, and white pepper, if desired; process until fairly smooth.

2 – Transfer mixture to large bowl; stir in broth. Cover and chill at least 2 hours or up to 24 hours. Ladle into shallow bowls; garnish with dill sprigs.

3 – Vegan Variation: Substitute dairy-free sour cream for regular. Use only vegetable broth.

Nutrition Information:
Calories: 67 calories, Carbohydrates: 6 g, Protein: 3 g, Fat: 4 g, Saturated Fat: 2 g, Cholesterol: 13 mg, Sodium: 236 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/chilled-cucumber-soup/

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Diabetic Dish of the Week – Salmon with Brown Rice and Vegetables

May 25, 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 Salmon with Brown Rice and Vegetables. Healthy is us with this week’s Recipe! To make this recipe you’ll be needing Water, Salmon Fillets, Asparagus, Brown Rice, Spinach, Fat-Free Reduced-Sodium Chicken Broth, Chives, Lemon Juice, and Black Pepper. The Dish is 251 calories and 22 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/

Salmon with Brown Rice and Vegetables
This dish combines omega-3 rich seafood, whole grains, and green vegetables for a delicious and heart-healthy meal!

Ingredients
2 cups water
12 ounces skinless salmon fillets
2 cups sliced asparagus (1-inch pieces)
2 cups cooked brown rice
1 cup spinach, sliced into 1/2-inch strips
1/3 cup fat-free reduced-sodium chicken broth
2 tablespoons chopped fresh chives
2 tablespoons lemon juice
1/8 teaspoon black pepper

Directions
Yield: 4 servings
Serving size: 1 cup

1 – Bring water to a boil in large skillet over high heat. Add salmon; reduce heat to medium-low. Cover and simmer 10 minutes or until salmon begins to flake when tested with fork. Remove salmon from skillet; cut into large pieces when cool enough to handle.

2 – Spray separate large skillet with nonstick cooking spray; heat over medium-high heat. Add asparagus; cook and stir 6 minutes or until tender. Stir in rice, spinach, and broth; reduce heat to low. Cover and cook 1 to 2 minutes or until spinach is wilted and rice is heated through. Stir in salmon, chives, lemon juice, and pepper.

Nutrition Information:
Calories: 251 calories, Carbohydrates: 26 g, Protein: 22 g, Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 47 mg, Sodium: 62 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/salmon-brown-rice-vegetables/

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Diabetic Dish of the Week – Asparagus and Cheddar Stuffed Chicken Breasts for Diabetics

April 27, 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 Asparagus and Cheddar Stuffed Chicken Breasts for Diabetics. To prepare this week’s Recipe you’ll be needing Asparagus, Fat Free Reduced Sodium Chicken Broth, Red Bell Pepper, Garlic, Dried Parsley, Black Pepper, Boneless Skinless Chicken Breasts, Reduced Fat Cheddar Cheese, and Corn Relish. The Dish is 189 calories and 3 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/

Asparagus and Cheddar Stuffed Chicken Breasts for Diabetics
Asparagus is packed with vitamins and minerals that have health benefits ranging from fighting bloating to aiding in weight loss to helping prevent urinary tract infections. Take advantage of this nutritious and delicious veggie, now in peak season, with our filling and low-carb entrée!

Ingredients

20 asparagus spears (about 2 bunches)
2 cups fat-free reduced-sodium chicken broth
1 medium red bell pepper, chopped
1/2 teaspoon roasted crushed garlic
1 teaspoon dried parsley
1/4 teaspoon black pepper
4 boneless skinless chicken breasts (about 1/4 pound each)
4 tablespoons shredded reduced-fat Cheddar cheese
4 tablespoons corn relish (optional)

Directions
Yield: 4 servings
Serving size: 1 stuffed chicken breast

1 – Snap woody stem ends off asparagus and discard. Cut off asparagus tips about 4 inches long; set aside. Slice asparagus stalks and combine with broth, red pepper, garlic, parsley, and black pepper in saucepan. Cook over medium-high heat 25 minutes, stirring occasionally.

2 – While vegetables cook, place each chicken breast half between plastic wrap, and pound with rolling pin until approximately 1/4 inch thick.

3 – Preheat electric indoor grill with lid. Lay 5 asparagus tips across one end of each pounded breast. Top each with 1 tablespoon cheese and fold in half. Place stuffed breasts on grill and cook with lid closed for 6 minutes.

4 – Spoon vegetable sauce onto serving plates and top with cooked breast. Garnish with corn relish, if desired.

* Gelatin Salad: If desired, serve with Gelatin Salad. Mix together 4 cups ready-to-use shredded cabbage, 1 cup mandarin orange segments, and 1/2 cup fat-free vinaigrette in medium bowl. Divide mixture evenly among 4 salad plates. Remove orange gelatin from 4 ready-to-use, sugar-free gelatin dessert cups and slice gelatin with egg slicer or knife. Top each salad with gelatin slices. Garnish each serving with 1/2 tablespoon dried cranberries. Refrigerate until ready to serve.

Nutrition Facts Per Serving:
Calories: 189 calories, Carbohydrates: 5 g, Protein: 33 g, Fat: 4 g, Saturated Fat: 2 g, Cholesterol: 83 mg, Sodium: 317 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/asparagus-cheddar-stuffed-chicken-breasts/

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“Meatless Monday” Recipe of the Week – Lentil Burgers

February 22, 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 Lentil Burgers. To make these “Meatless” Burgers some of the ingredients that you’ll be needing are Fat-Free Reduced-Sodium Chicken Broth, Dried Lentils, Carrot, Mushrooms, Egg, Spices, Hot Pepper Sauce, Kaiser Rolls and more! The Burger is 124 calories and 20 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/

Lentil Burgers
This vegetarian burger is low in calories but high in flavor! A dill and cucumber sauce tops a hearty lentil- and mushroom-based patty.

Ingredients
1 can (about 14 ounces) fat-free reduced-sodium chicken broth
1 cup dried lentils, sorted and rinsed
1 small carrot, grated
1/4 cup coarsely chopped mushrooms
1 egg
1/4 cup plain dry bread crumbs
3 tablespoons finely chopped onion
2 to 4 cloves garlic, minced
1 teaspoon dried thyme
Nonstick cooking spray
1/4 cup plain fat-free yogurt
1/4 cup chopped seeded cucumber
1/2 teaspoon dried mint
1/4 teaspoon dried dill weed
1/4 teaspoon black pepper
1/8 teaspoon salt
Dash hot pepper sauce (optional)
Kaiser rolls

Directions
Yield: 4 servings
Serving size: 1 Lentil Burger with about 1 tablespoon sauce (without roll)

1. Bring chicken broth to a boil in medium saucepan over high heat. Stir in lentils; reduce heat to low. Simmer, covered, about 30 minutes or until lentils are tender and liquid is absorbed. Cool to room temperature.

2. Place lentils, carrot and mushrooms in food processor or blender; process until finely chopped but not smooth. (Some whole lentils should still be visible.) Stir in egg, bread crumbs, onion, garlic and thyme. Refrigerate, covered, 2 to 3 hours.

3. Shape lentil mixture into four (1/2-inch-thick) patties. Spray large skillet with cooking spray; heat over medium heat. Cook patties over medium-low heat about 10 minutes or until browned on both sides.

4. Meanwhile, for sauce, combine yogurt, cucumber, mint, dill, black pepper, salt and hot pepper sauce, if desired, in small bowl. Serve sauce over burgers.

Nutrition Information:
Calories: 124 calories, Carbohydrates: 21 g, Protein: 9 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 54 mg, Sodium: 166 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/lentil-burgers/

 

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Diabetic Dish of the Week – Chicken Barley Soup

February 2, 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 Dish of the Week is a Chicken Barley Soup. To make this week’s recipe some of the ingredients you’ll be needing are Olive Oil, Onion, Carrots, Mushrooms, Spices, Quick-Cooking Barley, Fat Free Reduced Sodium Chicken Broth, Cooked Chicken and more! The Soup is 102 calories and 13 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/

Chicken Barley Soup
Getting tired of the same old chicken-soup-from-a-can routine this cold and flu season? You’ll love this quick and easy homemade version, chock-full of hearty and nourishing ingredients!

Ingredients
1 teaspoon olive oil
3/4 cup chopped onion
3/4 cup chopped carrot
3/4 cup chopped celery
1 package (8 ounces) sliced mushrooms
2 cloves garlic, minced
1/4 teaspoon black pepper
1/2 cup uncooked quick-cooking barley
1/4 teaspoon dried thyme
4 cups fat-free reduced-sodium chicken broth
1 cup chopped cooked chicken
1 bay leaf
Juice of 1 lemon
Parsley (optional)

Directions
Yield: 8 servings
Serving size: 1 cup

1. Place oil in Dutch oven. Add onion, carrot, celery, mushrooms and garlic. Cook over medium-high heat 5 minutes.

2. Add pepper, barley, thyme, broth, chicken and bay leaf. Bring to a boil; reduce heat, cover and simmer 25 minutes, or until vegetables are tender.

3. Remove and discard bay leaf. Stir in lemon juice and sprinkle with parsley, if desired.

Nutrition Information:
Calories: 102 calories, Carbohydrates: 15 g, Protein: 9 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 13 mg, Sodium: 307 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/chicken-barley-soup/

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Diabetic Side Dish of the Week – Polenta Triangles

January 3, 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 – Polenta Triangles. To make this week’s recipe you’ll be needing Uncooked Yellow Corn Grits, Fat Free Reduced Sodium Chicken Broth, Garlic Cloves, Crumbled Feta Cheese, and Red Bell Pepper. The Dish is 62 calories and 8 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/

Polenta Triangles
Ingredients

Polenta Triangles

1/2 cup uncooked yellow corn grits
1 1/2 cups fat-free reduced-sodium chicken broth, divided
2 cloves garlic, minced
1/2 cup (2 ounces) crumbled feta cheese
1 red bell pepper, roasted,* peeled and finely chopped

Directions
Yield: 8 servings
Serving size: 1 triangle

1 – Combine grits and 1/2 cup chicken broth in small bowl; mix well. Pour remaining 1 cup broth into large heavy saucepan; bring to a boil. Add moistened grits and garlic; mix well. Return to a boil. Reduce heat to low. Cover; cook 20 minutes. Remove from heat; add feta cheese. Stir until cheese is completely melted. Add roasted bell pepper; mix well.

2 – Spray 8-inch square baking pan with nonstick cooking spray. Spoon grits mixture into prepared pan. With wet fingertips, press grits evenly into pan. Refrigerate until cold.

3 – Spray grid with nonstick cooking spray. Prepare grill for direct cooking. Turn polenta out onto cutting board; cut into 2-inch squares. Cut each square diagonally into 2 triangles.

4 – Place polenta triangles on grid. Grill over medium-high heat 1 minute or until bottoms are lightly browned. Turn triangles over; grill until browned and crisp.

*Note. Place pepper on foil-lined broiler pan; broil 15 minutes or until blackened on all sides, turning every 5 minutes. Place pepper in paper bag. Close bag; let stand 15 minutes before peeling.

Nutrition Information:
Calories: 62 calories, Carbohydrates: 9 g, Protein: 3 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 6 mg, Sodium: 142 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/snack/polenta-triangles/

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Diabetic Dish of the Week – Quick Turkey Pot Pie

December 1, 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 Dish of the Week is a Quick Turkey Pot Pie. Great recipe for those Thanksgiving Day Dinner Leftovers! Some of the ingredients you’ll be needing to make this week’s dish are Red Bell Pepper, Onion, Fat-Free Reduced-Sodium Chicken Broth, Potato, Spices, Turkey Breast, Peas, Buttermilk and more! 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/

Quick Turkey Pot Pie
Looking for a way to use up that Thanksgiving turkey? You can’t go wrong with this quick and easy pot pie! Featuring turkey breast, potatoes, peas and bell peppers, it will give a new life to your leftovers!

Ingredients
2 teaspoons olive oil
1 cup diced red bell pepper
1 small onion, chopped
2 tablespoons all-purpose flour
1 1/4 cups fat-free reduced-sodium chicken broth
1 cup cubed peeled potato
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups cubed cooked turkey breast (about 10 ounces)
1/3 cup frozen peas
3/4 cup all-purpose flour
3/4 teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon baking soda
3 tablespoons cold reduced-fat stick margarine, cubed
3 to 5 tablespoons buttermilk

Directions
Yield: 5 servings
Serving size: 1 biscuit and 3/4 cup turkey mixture

1. Preheat oven to 425°F.

2. For filling, heat oil in large skillet over medium heat. Add bell pepper, celery and onion; cook and stir 4 to 5 minutes. Stir in flour until blended. Stir in broth, potato, thyme, salt and black pepper; bring to a boil. Reduce heat; cover and simmer 8 to 10 minutes.

3. Stir in turkey and peas; simmer 5 to 7 minutes, or until potato is tender and peas are hot. Pour into 1- to 1 1/2-quart casserole dish.

4. For topping, combine flour, baking powder, salt and baking soda in medium bowl. Cut in margarine with pastry blender or two knives until margarine is size of peas. Stir in buttermilk until dough forms. Place on floured surface; knead lightly. Pat out to about 1/2-inch thickness. Cut dough into 5 biscuits with 2- to 2 1/2 inch biscuit cutter, rerolling dough as needed. Place biscuits on top of filling. Bake 12 to 14 minutes, or until lightly browned.

Tip: This fast and delicious recipe will please both adults and children. The recipe is quick because most ingredients are common pantry staples. The fresh (and frozen) vegetables make it a healthy version of an old favorite. You can substitute the vegetables in the recipe for other vegetables you may have on hand, such as broccoli, carrots or cauliflower.

Nutrition Information:
Calories: 250 calories, Carbohydrates: 30 g, Protein: 18 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 38 mg, Sodium: 505 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/quick-turkey-pot-pie/

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Sunday’s Chicken Dinner Recipe – Provençal Lemon and Olive Chicken

November 17, 2019 at 6:02 AM | Posted in chicken, diabetes friendly, Diabetes Self Management, Sunday's Chicken Dinner | 2 Comments
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This week’s Sunday’s Chicken Dinner Recipe – Provençal Lemon and Olive Chicken. Here’s your Sunday Dinner, Provençal Lemon and Olive Chicken! Made using Skinless Chicken Thighs, Onion, Lemon, Pitted Green Olives, White Vinegar, Herbes de Provence, Bay Leaf, Salt and Pepper, Fat-Free Reduced-Sodium Chicken Broth, and Fresh Parsley. You can find this recipe at the Diabetes Self Management website where you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes Management Tips, Diabetes News, and more! You can also subscribe to the Diabetes Self Management Magazine, one of my favorites. I’ve left a link to subscribe to it at the end of the post. So Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Provençal Lemon and Olive Chicken

Ingredients
2 cups chopped onion
2 pounds skinless chicken thighs
1 medium lemon, thinly sliced and seeded
1/2 cup pitted green olives
1 tablespoon white vinegar or olive brine
2 teaspoons herbes de Provence
1 bay leaf
1/2 teaspoon salt
1/8 teaspoon black pepper
1 cup fat-free reduced-sodium chicken broth
1/2 cup minced fresh parsley

Directions
1 – Place onions in slow cooker. Arrange chicken thighs and lemon slices over onion. Add olives, vinegar, herbes de Provence, bay leaf, salt, and pepper. Pour in broth.

2 – Cover; cook on LOW 5 to 6 hours or on HIGH 3 to 3 1/2 hours or until chicken is tender. Remove and discard bay leaf. Stir in parsley before serving.

Yield: 10 servings.

Nutrition Facts Per Serving:
Calories: 150 calories, Carbohydrates: 5 g, Protein: 18 g, Fat: 10 g, Saturated Fat: 3 g, Cholesterol: 75 mg, Sodium: 400 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/provencal-lemon-and-olive-chicken/

 

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It’s Chili, Chowder, or Stew Saturday – Easy-As-Pie Holiday Soup

November 2, 2019 at 6:02 AM | Posted in diabetes friendly, Diabetes Self Management, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Easy-As-Pie Holiday Soup. Perfect Soup for Halloween or Thanksgiving, Pumpkin Pie in liquid form! To make this Soup you’ll need; Onion, Apples, Pumpkin Pie Spice, Fat Free Reduced Sodium Chicken Broth, Winter Squash, Evaporated Milk, Fat Free Sour Cream, and Seasonings. The Soup is only 84 calories and 15 net carbs per serving! 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 one of my favorite Food Magazines the Diabetes Self Management Magazine. I’ve left a link where you can subscribe below. Enjoy and Make 2019 a Healthy One!  https://www.diabetesselfmanagement.com/

Easy-As-Pie Holiday Soup
This dish is like pumpkin pie in soup form. Warm, thick, and a big hug on a cold day. You get 5 grams of protein, only 84 calories, and the squash and pumpkin flavors that you crave during the holidays.

Ingredients
1 teaspoon canola oil
1/2 cup diced onion (1/2 medium onion)
1 cup peeled, diced apple (1 medium apple)
3/4 to 1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup fat-free, reduced-sodium chicken broth
1 box (12 ounces) frozen, cooked winter squash, thawed (see Tips)
1 cup fat-free evaporated milk
4 tablespoons fat-free sour cream (optional)
Pumpkin pie spice (optional)

Directions
1 – Heat oil in large saucepan over medium-low heat. Add onion. Cook and stir 3 minutes or until onion is translucent. Do not brown. Add apple, spice, salt, and pepper. Cook and stir 1 minute to coat apples. Add broth. Simmer, uncovered, 8 to 10 minutes or until apples are tender and most stock has evaporated.

2 – Add thawed squash and milk to apple mixture. Simmer, uncovered, 6 to 8 minutes or until flavors are blended and soup is hot. Ladle into bowls. Garnish with sour cream and pumpkin pie spice, if desired.

Tips: To easily thaw frozen box of squash, place in microwavable container. Cover. Microwave on high 3 minutes. Stir. Microwave 1 minute more if needed to thaw completely.

Cook’s note: For added flavor, cook 1 clove garlic, minced, and 1 tablespoon minced, peeled, fresh ginger with the onion. Or add 1/4 to 1/2 teaspoon mild curry powder with the pumpkin pie spice.

Yield: 6 servings.

Serving size: 1/2 cup.

Nutrition Facts Per Serving:
Calories: 84 calories, Carbohydrates: 15 g, Protein: 5 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 2 mg, Sodium: 160 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/easy-pie-holiday-soup/

 

 

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Diabetic Dish of the Week – Spinach Crêpes

October 15, 2019 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 Spinach Crêpes. Made using Egg Substitute, Fat-Free Reduced-Sodium Chicken Broth, Flour, Spices, Reduced Fat Shredded Swiss Cheese, Frozen Spinach, and Reduced-Sodium Tomato Sauce. And there you have it, Breakfast is served! The recipe comes from the Diabetes Self Management website where you’ll find a huge selection of Diabetes Friendly Recipes, Diabetes News, Diabetes Management Tips, and much more. So Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Spinach Crêpes
Ingredients
2 cups egg substitute
1 cup fat-free reduced-sodium chicken broth, divided
1 tablespoon all-purpose flour
1/2 teaspoon nutmeg
1/2 teaspoon white pepper
1 package (5 ounces) reduced-fat shredded Swiss cheese
1 package (10 ounces) frozen chopped spinach, thawed, squeezed dry
1 can (8 ounces) reduced-sodium tomato sauce

Directions
1 – Preheat oven to 375°F. Spray a 10-inch nonstick skillet with cooking spray and heat over medium-high heat. Pour in 1/4 cup egg substitute, tilting pan to coat surface. Cook until lightly browned and set, about 1 minute. Flip crêpe; cook about 15 seconds. Slide crêpe onto dinner plate and cover with waxed paper.

2 – Repeat, spraying skillet as needed, until 8 crêpes are cooked and stacked with waxed paper.

3 – Heat 3/4 cup of the chicken broth until boiling. Mix remaining 1/4 cup broth with the flour, stirring until smooth. Whisk flour mixture into hot broth, stirring until thick. Reduce heat. Add nutmeg, pepper and cheese and cook, stirring, until cheese melts.

4 – Combine spinach with the broth-cheese mixture.

5 – With the browned side of the crêpe down, spread 3 tablespoons of the filling on one third of the crêpe. Repeat until 8 crêpes are filled and rolled.

6 – Lay crêpes in a sprayed 13x9x2-inch baking dish. Spread tomato sauce over crêpes. Bake at 375°F 25 to 30 minutes.

Yield: 4 servings.

Serving size: 2 crêpes.

Nutrition Facts Per Serving:
Calories: 310 calories, Carbohydrates: 13 g, Protein: 29 g, Fat: 16 g, Saturated Fat: 4 g, Cholesterol: 31 mg, Sodium: 466 mg, Fiber: 3 g

https://www.diabetesselfmanagement.com/recipes/breakfast/spinach-crepes/

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