Diabetic Dish of the Week – Shrimp Po’Boy

February 25, 2020 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 recipe for Shrimp Po’Boy. Made using French Bread Loaf, Iceberg Lettuce, Tomatoes, and Shrimp. Also included is a recipe for a Cajun Remoulade. Dinner is served Cajun Style! 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/

Shrimp Po’Boy
You’ll love this classic New Orleans-style Shrimp Po’boy, served on a French roll with spicy Cajun remoulade!

Ingredients
Preparation time:
20 minutes
1 loaf French bread, about 24 inches long and 2 1/2 inches wide
2 cups shredded iceberg lettuce
2 medium tomatoes, thinly sliced
8 ounces cooked shrimp, chilled

Cajun remoulade:
4 tablespoons fat-free mayonnaise
1/2 tablespoon Creole or Dijon mustard
1/2 tablespoon sweet pickle relish
1 hard-boiled egg, diced
2 tablespoons minced onion
2 tablespoons chopped fresh parsley
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt-free Creole seasoning

Directions Yield:
4 large sandwiches
Serving size: 1 sandwich

* Cut French bread crosswise into four pieces, each about 6 inches long, and split open each section. Prepare Cajun remoulade by mixing mayonnaise, mustard, relish, egg, onion, parsley, Worcestershire sauce, and Creole seasoning together in small mixing bowl. Chill remoulade while assembling sandwich. Place French bread sections on baking sheet and toast in a 375°F oven for 5 minutes. Bread should be crispy, but not browned. Remove from oven and fill each sandwich with 1/2 cup shredded lettuce, 1/4 of the tomato slices, 2 ounces (approximately 1/3 cup) shrimp, and 3 tablespoons Cajun remoulade. Serve immediately.

Nutrition Information:
Calories: 372 calories, Carbohydrates: 56 g, Protein: 23 g, Fat: 6 g, Saturated Fat: 1 g, Sodium: 899 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/shrimp-poboy/

 

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Jennie – O Turkey Recipe of the Week – Turkey Caprese Bruschetta

March 24, 2017 at 5:37 AM | Posted in Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week – Turkey Caprese Bruschetta. This is made using JENNIE-O® DELI FAVORITES® Tender Browned Turkey Breast along with tomatoes, mozzarella cheese, fresh basil, and served on toasted ciabatta, French bread loaf, or sour dough bread. You can find this recipe at the Jennie – O website. Enjoy and Make the Switch! https://www.jennieo.com/

 

 

Turkey Caprese Bruschetta

Add a bit more protein to classic bruschetta with fresh-sliced deli turkey. The turkey pairs perfectly with juicy tomatoes, fresh mozzarella cheese, basil and balsamic.

INGREDIENTS

8 slices toasted ciabatta, French bread loaf, or sour dough bread
8 ounces JENNIE-O® DELI FAVORITES® Tender Browned Turkey Breast, thinly sliced, from
2 Roma tomatoes, sliced
8 ounces fresh mozzarella cheese, sliced
1 (1-ounce) package fresh basil leaves
balsamic glaze, extra vergin olive oil and freshly ground pepper, if desired

 
DIRECTIONS

1) Layer bread slices with sliced turkey, tomatoes, mozzarella cheese and basil leaves.
2) Drizzle with desired amount of balsamic glaze, olive oil and pepper, if desired. Serve immediately.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories 200
Protein 14g
Carbohydrates 19g
Fiber 1g
Sugars 2g
Fat 8g
Cholesterol 35mg
Sodium 450mg
Saturated Fat 4g
https://www.jennieo.com/recipes/1111-turkey-caprese-bruschetta

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