Southwestern-Style Corn Pudding

May 24, 2020 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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A Southwestern-Style Corn Pudding to go with the Roast Pork Loin Southwest Style. To make this recipe you’ll be using Egg Substitute, Fat Free Half and Half, Flour, Splenda Sweetener, Salt, Frozen Corn, Green Chilies, Cooking Spray, and Reduced-Fat Margarine. Time to dig in! 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/

Southwestern-Style Corn Pudding

Ingredients
Preparation time: 10 minutes
Baking time: approximately 30 minutes

3/4 cup liquid egg substitute
2 cups fat-free half-and-half
1/4 cup flour
4 teaspoons Splenda sweetener
3/4 teaspoon salt
2 cups frozen corn, thawed and drained (fresh corn cut from the cob may be used)
1 can (4 1/2 ounces) diced green chilies, drained
Cooking spray
2 tablespoons reduced-fat margarine

Directions
Yield: 6 cups
Serving size: 1/2 cup

1 – Preheat oven to 350°F. In a large bowl, whisk together egg substitute, half-and-half, flour, Splenda, and salt. Stir in corn and chilies. Pour into a 2-quart baking dish coated with cooking spray. Dot with margarine. Bake uncovered 15 minutes, stir, and continue baking another 15–20 minutes, or until pudding is no longer liquid in the center.

Nutrition Information:
Calories: 95 calories, Carbohydrates: 13 g, Protein: 4 g, Fat: 3 g, Saturated Fat: <1 g, Cholesterol: <1 mg, Sodium: 253 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/southwestern-style-corn-pudding/

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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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Leftover Chicken and Dumplings and Cornbread!

May 22, 2020 at 6:42 PM | Posted in chicken, leftovers | Leave a comment
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Today’s Menu: Leftover Chicken and Dumplings and Cornbread

 

 

For Breakfast this morning I had a cup of Bigelow Decaf Green Tea. Partly sunny and 74 degrees outside today, 80 degree weather and dry on the way! I had to stick close to the phone and house. We are having trouble with our phone and cable TV and I had to wait around for the repairman to call and arrive. It was finally dry enough for them to mow our grass, and it needs it! It’s been so wet out that you couldn’t mow it. Did a few things around the house. For Dinner tonight its Leftover Chicken and Dumplings! No way these leftovers were going to go to waste! Mom makes the best Chicken and Dumplings there is! I have many an old room mate through the years that will back that up. I left the original post from yesterday for recipe and intsruction. Take care all!

My Mom is making her Chicken and Dumplings for Dinner Tonight! She used Bisquick Heart Smart Mix for the Dumplings and Tyson Split Chicken Breasts for the Chicken. She first made the Dumplings using a recipe found on Bisquick Boxes. Made those and set them aside until ready to use. My Grandmother and Mom both have used this same recipe since it came out on the Bisquick boxes.

 

For the Chicken. She boiled the Chicken Breasts in a pot until they were done adding more water to them twice. After the Chicken was cooked she removed them from the pot and roughly shredded it. Returned it to the pot of Broth or Stew and added the Dumplings, reducing the heat. Cooked the two together uncovered for 10 minutes and then another 12 minutes covered until they were done.

As I said these Dumplings just melt in your mouth! Just incredible flavor with the Chicken being moist and adding it’s flavor. Plus that incredible and thick broth that’s created while its all cooking is the thing that ties it all together! I can’t have these often, having Diabetes 2, but once in a while is just fine! It’s hard to resist these pillowy Dumplings of goodness!

 

As the Chicken and Dumplings were cooking I made the Cornbread. I made a small Cast iron Skillet of Cornbread. As always I used Martha White Corn Meal Mix, something I think I could eat everymeal. I like a nice fresh and hot slice with Butter on it. When I make this I just make it by the instructions on the package but I only use half the ingredients because I use a small cast iron skillet to make it. I use Egg Beaters and Extra Virgin Oil instead of Eggs and Vegetable Oil the recipe calls for. Bake at 450 degrees for about 25 minutes and you have some golden brown piping hot Cornbread! If you use a small cast iron skillet just cut the recipe in half and it comes out just right for the skillet size. What a dinner tonight! For Dessert/Snack a 100 Calorie Mini Bag of Snyder’s Pretzels and a Sprite Zero to drink.

 

 

 

 

 

 

Betty Crocker Bisquick Heart Smart Pancake and Baking Mix

Betty Crocker Bisquick Low Fat Pancake & Baking Mix Heart Smart 40.0 oz Box. Diets low in saturated fat and cholesterol may reduce the risk of heart disease. Bisquick Heart Smart is low in fat, low in saturated fat and naturally cholesterol free. Excellent Source of Calcium; Fat Free; Naturally Cholesterol Free; Kosher.

* Pancake mix makes fluffy, mouth-watering pancakes, waffles, and more
* Quick and easy breakfast; just add water and pour onto griddle
* Easy to personalize with fruits, nuts or chocolate chips
* Stock up your pantry with an easy and delicious breakfast option for everyone
* The Red Spoon is my promise of great taste, quality, and convenience; This is a product you and your family will enjoy, I guarantee it – Betty Crocker

Chicken and Dumplings and Cornbread!

May 21, 2020 at 6:37 PM | Posted in Uncategorized | 2 Comments
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Today’s Menu: Chicken and Dumplings and Cornbread

 

 

For Breakfast this morning I Scrambled a couple of Eggs, heated up a couple of Johnsonville Turkey Breakfast Sausage Links, toasted a Thomas Light 100% Whole Grain English Muffin that I topped with I Can’t Believe It’s Not Butter. Also had my morning cup of Bigelow Decaf Green Tea. Rain showers on and off and 64 degrees outside. I got out my mask and gloves and headed off to Home Depot. I was going to buy a battery weed trimmer but they were already sold out. I’ll try again some time. Did a few things around the house. Anyway a real Dinner treat tonight! My Mom is making her melt-in-your mouth Chicken and Dumplings and some Cast Iron Skillet Cornbread.

My Mom is making her Chicken and Dumplings for Dinner Tonight! She used Bisquick Heart Smart Mix for the Dumplings and Tyson Split Chicken Breasts for the Chicken. She first made the Dumplings using a recipe found on Bisquick Boxes. Made those and set them aside until ready to use. My Grandmother and Mom both have used this same recipe since it came out on the Bisquick boxes.

For the Chicken. She boiled the Chicken Breasts in a pot until they were done adding more water to them twice. After the Chicken was cooked she removed them from the pot and roughly shredded it. Returned it to the pot of Broth or Stew and added the Dumplings, reducing the heat. Cooked the two together uncovered for 10 minutes and then another 12 minutes covered until they were done.

As I said these Dumplings just melt in your mouth! Just incredible flavor with the Chicken being moist and adding it’s flavor. Plus that incredible and thick broth that’s created while its all cooking is the thing that ties it all together! I can’t have these often, having Diabetes 2, but once in a while is just fine! It’s hard to resist these pillowy Dumplings of goodness!

As the Chicken and Dumplings were cooking I made the Cornbread. I made a small Cast iron Skillet of Cornbread. As always I used Martha White Corn Meal Mix, something I think I could eat every meal. I like a nice fresh and hot slice with Butter on it. When I make this I just make it by the instructions on the package but I only use half the ingredients because I use a small cast iron skillet to make it. I use Egg Beaters and Extra Virgin Oil instead of Eggs and Vegetable Oil the recipe calls for. Bake at 450 degrees for about 25 minutes and you have some golden brown piping hot Cornbread! If you use a small cast iron skillet just cut the recipe in half and it comes out just right for the skillet size. What a dinner tonight! For Dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.

 

 

 

 

 

 

Betty Crocker Bisquick Heart Smart Pancake and Baking Mix

Betty Crocker Bisquick Low Fat Pancake & Baking Mix Heart Smart 40.0 oz Box. Diets low in saturated fat and cholesterol may reduce the risk of heart disease. Bisquick Heart Smart is low in fat, low in saturated fat and naturally cholesterol free. Excellent Source of Calcium; Fat Free; Naturally Cholesterol Free; Kosher.

* Pancake mix makes fluffy, mouth-watering pancakes, waffles, and more
* Quick and easy breakfast; just add water and pour onto griddle
* Easy to personalize with fruits, nuts or chocolate chips
* Stock up your pantry with an easy and delicious breakfast option for everyone
* The Red Spoon is my promise of great taste, quality, and convenience; This is a product you and your family will enjoy, I guarantee it – Betty Crocker

Diabetic Dessert of the Week – Pecan-Cranberry Upside-Down Cake

May 14, 2020 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | 2 Comments
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This week’s Diabetic Dessert of the Week is a Pecan-Cranberry Upside-Down Cake. To make this week’s recipe you’ll be needing Light Margarine, Cranberries, Brown Sugar Blend Splenda, Pecans, Splenda No Calorie Sweetener, Flour, Baking Powder, Salt, Cinnamon, Baking Powder, Egg Substitute, Milk, Almond Extract, Canola Oil, and Fat-Free Nondairy Whipped Topping. This isn’t your average Upside Down Cake! 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/

Pecan-Cranberry Upside-Down Cake
This moist and delicious upside-down cake is the perfect complement for your holiday table!

Ingredients
Preparation time: 5 minutes
Cooking time: 30 minutes.

2 tablespoons light margarine
1/2 cup fresh or frozen cranberries
1/2 cup Brown Sugar Blend Splenda, No Calorie Sweetener, granular
1/4 cup chopped pecans
1 cup Splenda, No Calorie Sweetener, granular
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup liquid egg substitute
1 cup skim milk
1/2 teaspoon almond extract
1/4 cup Enova or canola oil
Fat-free nondairy whipped topping (optional)

Directions
Yield: 10 servings
Serving size: 1/10th of cake

* Heat oven to 350°F. Melt light margarine in microwave or over low heat in small skillet on stove. Pour melted margarine into a 9-inch nonstick round cake pan, and use a pastry brush to evenly spread the margarine across the bottom of the pan. In a small bowl, combine cranberries, Brown Sugar Blend Splenda, and pecans. Pour mixture over melted margarine in an even layer. In another small bowl, combine Splenda (white), flour, baking powder, salt, and cinnamon and stir well with a spoon. Add liquid egg substitute, milk, almond extract, and oil, and stir until batter is smooth. Pour batter over fruit and nut mixture evenly. Bake for 30 minutes, or until lightly brown on top. Remove from oven and allow to cool 5 minutes, then carefully invert using protective gloves onto a serving plate and remove pan. Allow cake to cool. Cut into 10 slices and top each with 1 tablespoon fat-free nondairy whipped topping if desired.

Nutrition Information:
Calories: 165 calories, Carbohydrates: 17 g, Protein: 4 g, Fat: 9 g, Saturated Fat: 1 g, Cholesterol: 1 mg, Sodium: 289 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/pecan-cranberry-upside-down-cake/

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/

Chicken Tenders and Baked Fries

May 7, 2020 at 7:19 PM | Posted in chicken, Ore - Ida | Leave a comment
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Today’s Menu: Chicken Tenders and Baked Fries

 

 

 

Just a cup of Bigelow Decaf Green Tea for Breakfast this morning. Wow, what a beautiful day out there today! Sunny and 71 degrees but a possible record cold morning with snow flurries by in the morning! Yes indeed, that Ohio Weather! It’s no wonder everyone has Sinus and Allergy problems in Southwest Ohio! Hopefully they’ll miss that forecast. After Lunch I got the cart out and did a little yard work. Then later took the cart for a spin around the neighborhood, enjoying that sunshine! For Dinner tonight I prepared Chicken Tenders and Baked Fries.

 

I had no clue on what to prepare for Dinner tonight so I hit the freezer. I came across a package of Simple Truth Chicken Tenderloins (Tenders). So I sat them out to thaw this morning. To prepare them I’ll need McCormick Grinders of Sea Salt and Peppercorn Medley, LiteHouse Poultry Herb Blend, Garlic Salt, Flour, Pam Cooking Spray, and Extra Light Olive Oil.

 

 

I seasoned and Floured the Tenders and set then aside. I grabbed a large skillet and sprayed it with the Pam Spray and heated the skillet on medium heat. As the skillet heated I added 2 tablespoons of Extra Light Olive Oil. When the skillet was heated I added the Tenders, I cooked them in 2 batches so not to over crowd the skillet. I cooked them for about 5 minutes and flipped them over to continue cooking them another 4 minutes. I checked the Tenders with a meat thermometer and I had the correct reading of 165 degrees F. Removed the first batch on to a paper towel lined plate and cooked the next batch.

They came out excellent! Good Seasoning and the Flour gave it a good crust. Served these with sides of LiteHouse Lite Blue Cheese and Hidden Valley Ranch Buffalo Dressing.

 

 

 

To go with the Chicken Tenders I baked some Ore Ida Crinkle Cut Fries. Served those with some Hunt’s Ketchup. For Dessert later a Jello Dark Cherry Sugar Free Jello. Take care everyone!

 

 

 

 

 

 

 

 

 

Kroger Simple Truth – 100% Natural Choice: Truly Delicious – Natural Boneless & Skinless Chicken Breast Tenders

It’s only natural that you enjoy our natural boneless and skinless chicken breast tenders that contain no antibiotics or added hormones from chickens raised cage free in a humane environment and vegetarian fed! A natural choice that is 99% fat free and 100% delicious in any meal.

* Raised cage free
* No added hormones
* No preservatives
* No antibiotics ever
* Vegetarian fed
* 99% fat free
* Keep refrigerated
* Inspected for wholesomeness by the U.S. Department of Agriculture

Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

April 27, 2020 at 6:32 PM | Posted in chicken | Leave a comment
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Today’s Menu: Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

 

To start my Monday Morning off I prepared some Simply Potatoes Shredded Hash Browns, heated up some Kroger Diced Ham, and Fried a Sunny Side Up Egg. I made a bed of the Hash Browns in a bowl and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns. Then placed the Sunny Side Egg on top of all of it. One of my favorite Breakfast Dishes. Also had a cup of Bigelow Decaf Green Tea. I had to make some repairs on my Hoveround today. A friend of mine came over to give me a hand, we both had the masks on. We replaced all 4 tires, the arm rest assembly on both arms, and replaced the batteries. It was a complete overhaul, it needed it too! Good to have friends you can rely on! For Dinner tonight one of our favorite meals, Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans!

I had a a couple of packages of Skinless and Boneless Chicken Thighs that I had delivered a couple of weeks ago from Kroger.I had them in the freezer and grabbed a package last night and let it thaw in the fridge overnight.To prepare them I’ll just need Flour, Morton’s Lite Salt, Ground Pepper, and Extra Light Olive Oil. I think the trio of Fried Chicken Thighs, Fried Potatoes, and Canned Green Beans were meant to be together, one of our favorite meals!

 

 

I got a large Cast Iron Skillet, sprayed it with a light coat of Pam Non Stick Spray, added 1 1/2 tablespoons of Extra Light Olive Oil, and heated it on medium heat. As the skillet was heating I got a pie pan out and put 2 tablespoons of Flour in it. Next I got the Chicken Thighs out of the package and seasoned them with Salt and Pepper and rolled them in the Flour. With the skillet heated I added the Thighs to the skillet and put a lid on the skillet. Fried the Thighs for about 9 minutes and then flipped them over, put the lid back on the skillet to cook another 7 minutes. As the Chicken Thighs were cooking I got out a second Cast Iron Skillet, sprayed it, added the Olive Oil and let it preheat on medium heat. Then I washed and cut the Potatoes for the Fried Potatoes.

For one side we had Fried Potatoes, which I picked up at Meijer the other day. I love these and Mom makes the best! I bought a bag of Medium Size Red Potatoes, which we’ll be using. To prepare them; first wash the Whole Potatoes and dry with a paper towel. Next grab a Cast Iron Skillet and add 1 tablespoon of Extra Light Olive Oil and heat the Skillet on medium high.

 

With the skillet heated add the Potatoes. After adding the Potatoes add your Seasoning, we just used Salt and Pepper. Then fry until the Potatoes start to turn brown. Then flip them with a spatula and continue frying until done. I love these Potatoes and they are so easy to prepare.

 

 

As the Potatoes were cooking I had also opened up a quart jar of Canned Green Beans and had them on already cooking. I love these, always taste so fresh! Just heat them up in a large sauce pan and serve. One delicious Dinner as always when having the Chicken Thighs! For Dessert/Snack later I had a 100 Calorie Mini Bag of Snyder’s Pretzel Sticks and a Coke Zero to drink.

 

 

 

 

 

 

 


Chicken Thighs – One medium, baked chicken thigh with skin provides 140 calories, 14 grams of protein, 0 grams of carbohydrate, 9 grams of fat, 3 grams of saturated fat, 4 grams of monounsaturated fat, 2 gram of polyunsaturated fat, and 275 milligrams of sodium.

One of America’s Favorites – Corn fritter

April 27, 2020 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Bowl of corn fritters

Corn fritters are fritters made of corn. Originating in Native American cuisine, they are a traditional sweet and savory snack in the Southern United States, as well as Indonesia where they are known as perkedel jagung or bakwan jagung.

Native Americans had been using ground corn (maize) as food for thousands of years before European explorers arrived in the New World. Corn-based products, such as corn flatbread, arepa and cornbread were staple foods in Pre-Columbian Americas. Native Americans did not use deep frying techniques, however, which require ample supplies of cooking oil as well as equipment in which the oil can be heated to high temperatures.

European settlers learned recipes and processes for corn dishes from Native Americans, and soon devised their own cornmeal-based variations of European breads made from grains available on that continent. The corn fritter probably was invented in the Southern United States, whose traditional cuisine contains a lot of deep fried foods, none more famous perhaps than Southern fried chicken.

Bakwan jagung, Indonesian corn fritters

On the other side of the world, maize seeds from the Americas were introduced into Southeast Asia in the late 16th century through Spanish and Portuguese traders. The plant thrived in the tropical climate of Indonesia, and soon became a staple food plant in drier areas of central and southeastern Indonesia, since it requires much less water than wet rice. Coconut and palm oil have been essential elements of Indonesian cuisine for centuries. The deep fried technique using palm oil was probably borrowed from Portuguese colonists; and Indonesia has its own type of corn fritter, called perkedel jagung or bakwan jagung.

Ingredients

Southern United States
Traditional corn fritters in the American South use corn kernels, egg, flour, milk, and melted butter. They can be deep fried, shallow fried, baked, and may be served with jam, fruit, honey, or cream. They may also be made with creamed corn, baked, and served with maple syrup. Corn fritters can be made to have a similar appearance to, and thus be mistaken for, johnnycake.

Indonesia
Indonesian corn fritters are not sweet but savory. They have a more granulated texture, as the corn kernels are not finely ground and blended into the dough, so they retain their kernel shapes. The fritter is made from fresh corn kernels, wheat flour, rice flour, celery, scallion, eggs, shallots, garlic, salt and pepper, and deep fried in coconut oil. They are a popular snack and are often served as an appetizer.

 

“Meatless Monday” Recipe of the Week – Cranberry Pancakes

April 27, 2020 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Cranberry Pancakes. Start the day off right with this week’s recipe for Cranberry Pancakes. Made using Fresh Cranberries, Sugar, Flour, Whole Wheat Flour, Quick Oats, Corn Meal, Baking Soda, Baking Powder, Cinnamon, Egg Substitute, Unsweetened Applesauce, Reduced-Calorie Stick Margarine, Skim Milk, Cooking Spray. Let’s get Breakfast going! 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/

Cranberry Pancakes
Start your day off on the right foot! Fresh cranberries, cinnamon and unsweetened applesauce mixed into the batter add some seasonal flavor to this traditional breakfast dish.

Ingredients
Preparation time: 15 minutes
Cooking time: Approximately 7–8 minutes per batch.

1 cup fresh cranberries (freeze 2 hours for easier chopping)
1/4 cup plus 1 tablespoon sugar
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup quick oats
1/2 cup cornmeal
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 cup egg substitute
1 cup natural, unsweetened applesauce
3 tablespoons reduced-calorie stick margarine, melted
1 cup skim milk
Cooking spray

Directions
Yield: 16 pancakes
Serving size: 2 pancakes

1 – Place cranberries and 1/4 cup sugar in a blender or food processor and process until chopped, leaving some large pieces. Set aside. In a large bowl stir together flours, oats, cornmeal, baking soda, baking powder, 1 tablespoon sugar, and cinnamon. Set aside. Place egg substitute, applesauce, melted margarine, and milk in another large bowl. Mix well using a whisk or electric mixer on low. Add dry ingredients and mix until thoroughly combined. Stir in chopped cranberries.

2 – Coat a hot, nonstick griddle or skillet with cooking spray. Pour 1/4 cup batter per pancake on griddle and cook at medium heat. Turn pancakes over to finish cooking when tops begin to look dry and edges look cooked (after about 5–6 minutes). Re-coat griddle with cooking spray between batches.

Nutrition Information:
Calories: 195 calories, Carbohydrates: 36 g, Protein: 6 g, Fat: 3 g, Saturated Fat: 1 g, Sodium: 276 mg, Fiber: 3 g

Exchanges per serving: 2 starch, 1/2 fruit, 1/2 fat-free milk, 1 other carbohydrate. Carbohydrate choices: 2 1/2.
https://www.diabetesselfmanagement.com/recipes/breakfast/cranberry-pancakes/

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/

Healthy Buttermilk Pancake Recipes

April 18, 2020 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Buttermilk Pancake Recipes. Find Delicious and Healthy Buttermilk Pancake Recipes with recipes including Healthy Pancake Mix, Apple-Bacon Pancakes with Cider Syrup, and Blueberry Pancakes. So find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2020! http://www.eatingwell.com/

Healthy Buttermilk Pancake Recipes
Find healthy, delicious buttermilk pancake recipes, from the food and nutrition experts at EatingWell.

Healthy Pancake Mix
With this whole-grain mix on hand, you can enjoy homemade pancakes on busy weekday mornings. This is also a great item to pack on camping trips. Be sure to refrigerate or freeze the mix as flaxseed meal is highly perishable………………………….

Apple-Bacon Pancakes with Cider Syrup
If you like apple pancakes and you like bacon, you’ll love the taste of these sweet, smoky pancakes. Any kind of apple works well. A quick cider syrup drizzled on top enhances the apple flavor………………………………….

Blueberry Pancakes
This healthy whole-grain blueberry pancake recipe uses 100% whole-wheat flour, heart-healthy canola oil and just a tablespoon of added sugar. If you want to experiment with different types of whole grains, replace up to 1/2 cup of the flour with cornmeal, oats and/or buckwheat flour. Or add extra fiber and healthy omega-3 fats by adding up to 3 tablespoons of ground flaxseed or chia seeds………………………………….

* Click the link belowto get all the Healthy Buttermilk Pancake Recipes
http://www.eatingwell.com/recipes/20491/mealtimes/breakfast-brunch/pancakes/buttermilk/

Diabetic Dish of the Week – Diabetic Golden Multigrain Pancake Recipe

April 14, 2020 at 6:02 AM | Posted in diabetes friendly, Diabetes Self Management, Diabetic Recipe of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is Diabetic Golden Multigrain Pancake Recipe. Start your morning off right with this week’s recipe of Diabetic Golden Multigrain Pancake Recipe. This one is made using Whole Wheat Flour, Flour, Cornmeal, Old Fashioned Oats, Baking Powder, Reduced Fat Buttermilk, Eggs, Honey, Vegetable Oil, and Non Stick Cooking Spray. 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/

Diabetic Golden Multigrain Pancake Recipe
Ingredients
Preparation time: 25 minutes

3/4 cup whole wheat flour
1 cup all-purpose flour
1/4 cup cornmeal
1/2 cup old-fashioned oats
1 tablespoon baking powder
2 cups reduced-fat buttermilk
2 eggs
1 1/2 tablespoons honey
1 tablespoon vegetable oil
Nonstick cooking spray

Directions
Yield: 13 pancakes
Serving size: 2 pancakes

* In a mixing bowl, combine flours, cornmeal, oats, and baking powder. In a separate mixing bowl, combine buttermilk, eggs, honey, and vegetable oil until smooth. Add wet ingredients to dry ingredients, stirring until a smooth batter forms. Spray a griddle or skillet with nonstick cooking spray and heat it over medium heat. To make pancakes, pour 1/4 cup batter for each pancake onto the hot griddle. When bubbles form and pop, flip each pancake over with a spatula and cook the other side for an additional minute. Repeat until all batter is used. Serve immediately.

Nutrition Information:
Calories: 260 calories, Carbohydrates: 42 g, Protein: 10 g, Fat: 6 g, Saturated Fat: 2 g, Sodium: 314 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/breakfast/golden-multigrain-pancakes/

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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Ash Rae Eining Yoga

Diving into the wonderful world of Yoga, Peace, & Wellness.

Deliciously Marta

Living the tastiest life!

plantbasedciara

Change your world through plant-based food

Grits and Pinecones

A Southern Cooking and Hospitality Blog

Millennial Meets Stove

From Takeout to Foodie

Sam Yams Cooking

More Than Sweet Potatoes

Cooking in the time of Coronavirus

Flexible recipes with simple ingredients