Chilled Fresh Tomato Basil Soup TUESDAY

June 9, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | 2 Comments
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Here’s a recipe for a Chilled Fresh Tomato Basil Soup. To make this refreshing Soup you’ll need Tomatoes, Green Bell Peppers, Cucumber, Fresh Basil, Peperoncinis, Water, Red Wine Vinegar, Salt, Parsley, and Extra Light Olive Oil. It’s only 95 calories and 5 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/

Chilled Fresh Tomato Basil Soup
Pay a visit to your local farmers’ market to snatch up fresh, in-season ingredients for this cool and refreshing summer soup! Once you’re ready, just combine and chill for peak flavors.

Ingredients
3 medium tomatoes, diced
1 cup finely chopped green bell pepper
1/2 medium cucumber, peeled, seeded and finely chopped
1/4 cup chopped fresh basil
1/4 cup finely chopped peperoncinis
1 cup water
3 tablespoons red wine vinegar
1/2 teaspoon salt
2 tablespoons chopped fresh parsley
2 tablespoons extra virgin olive oil

Directions
Yield: 4 servings
Serving size: 1 cup

1 – Combine all ingredients in medium bowl and chill 30 minutes for peak flavors.

Nutrition Information:
Calories: 95 calories, Carbohydrates: 7 g, Protein: 2 g, Fat: 7 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 464 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/chilled-fresh-tomato-basil-soup/

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

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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
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* 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 Dish of the Week – Flank Steak with Italian Salsa

February 11, 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 Flank Steak with Italian Salsa. Flank Steak kicked up a few notches on the flavor scale! Made using Lean Flank Steak, Garlic, Salt, Pepper, Olive Oil, Balsamic Vinegar, Plum Tomatoes, Kalamata Olives, and Fresh Basil. Add side dish of Asparagus, Broccoli, or your favorite Vegetable Dish to make a complete Meal! 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/

Flank Steak with Italian Salsa
Add some Mediterranean flair to your next steak dinner!

Ingredients
2 tablespoons olive oil
2 teaspoons balsamic vinegar
1 lean flank steak (1 1/2 pounds)
1 tablespoon minced garlic
3/4 teaspoon salt, divided
3/4 teaspoon black pepper, divided
1 cup diced plum tomatoes
1/3 cup chopped pitted kalamata olives
2 tablespoons chopped fresh basil

Directions
Yield: 6 servings

Serving size: 3 ounces steak with 3 tablespoons tomato salsa mixture

1 – Whisk together vinegar and oil in medium glass bowl. Place steak in shallow bowl; spread with garlic. Sprinkle 1/2 teaspoon salt and 1/2 teaspoon pepper over steak. Spoon 2 tablespoons vinegar mixture over top of steak. Marinate in refrigerator at least 20 minutes or up to 2 hours.

2 – Prepare grill for direct cooking or preheat broiler. Add tomatoes, olives, basil, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper to remaining 2 teaspoons vinegar mixture in glass bowl; mix well. Set aside.

3 – Drain steak; discard marinade. Let garlic remain on steak. Place steak on grid over medium-hot coals. Grill 5 to 6 minutes per side for medium-rare doneness.

4 – Transfer steak to carving board. Tent with foil; let stand 5 minutes. Cut steak diagonally across grain into thin slices. Serve with tomato salsa mixture.

Nutrition Information:
Calories: 191 calories, Carbohydrates: 4 g, Protein: 18 g, Fat: 11 g, Saturated Fat: 3 g, Cholesterol: 35 mg, Sodium: 407 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/flank-steak-italian-salsa/

 

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/

“Meatless Monday” Recipe of the Week – Asiago Vegetable Risotto

January 6, 2020 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Asiago Vegetable Risotto. To make this dish some of the items you’ll need are Zucchini, Red Bell Pepper, Asparagus, Saffron, Asiago Cheese, Lemon Juice, Fresh Basil and Toasted Pine Nuts. The recipe is from the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, or cuisines so be sure to check it out today. Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Asiago Vegetable Risotto
Comforting, creamy risotto loaded with vegetables like zucchini, red bell pepper and asparagus, and seasoned with saffron, Asiago cheese, lemon juice, fresh basil and toasted pine nuts.

Recipe Ingredients:
2/3 cup (6 ounces) butter – divided use
1 tablespoon olive oil
1 1/2 cups arborio rice
3 1/2 cups vegetable broth – divided use
Pinch of saffron threads
1 medium zucchini, sliced into 1/4-inch half-rounds
1 cup asparagus, cut into 1 1/2-inch pieces
1/2 cup red pepper, diced
2 green onions, sliced
1 teaspoon black pepper
1/4 cup lemon juice
1/2 cup (4 ounces) Wisconsin Asiago* Cheese, shredded
2 tablespoon fresh basil, chopped
1/4 cup pine nuts, toasted

Cooking Directions:
1 – In 3-quart pan, heat 1 tablespoon butter and olive oil over medium-high heat. Add rice and stir continuously until edges of kernels are translucent; about 3 to 4 minutes. Add 1/2 cup broth and stir until it is absorbed; about 3 minutes.
2 – Reduce heat to medium and add another 1/2 cup broth, saffron, zucchini, asparagus, red pepper, onions and pepper. Cook until all liquid is absorbed; stirring frequently. Continue to add remaining broth, 1/2 cup at a time, cooking until liquid is absorbed each time.
3 – When all liquid has been added and absorbed, stir in lemon juice, Asiago and remaining butter. Mixture should be creamy and rice should be al dente.
4 – Before serving, stir in basil and pine nuts.
Makes 8 servings.

*Tip: Parmesan cheese can be substituted for the Asiago.
https://www.cooksrecipes.com/mless/asiago_vegetable_risotto_recipe.html

Diabetic Dish of the Week – EGGPLANT LASAGNA

October 30, 2018 at 5:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is EGGPLANT LASAGNA. Delicious and Healthy Lasagna made using Egg Plant as the Noodles. It’s 318 calories and 10 net carbs per serving! It’s from the Diabetic Gourmet Magazine website. The Diabetic Gourmet site has a huge selection of Diabetic Friendly Recipes so check it out today. Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

 

EGGPLANT LASAGNA

Ingredients

Pam Original No-Stick Cooking Spray
1 cup part-skim ricotta cheese
3/4 cup grated Parmesan cheese
3/4 teaspoon dried Italian seasoning
1 large eggplant (about 1 pound), cut into 1/4-inch thick lengthwise slices
1/4 cup extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 package (20 ounces) ground turkey
3/4 cup chopped yellow onion
1 tablespoon finely chopped garlic
1 can (14.5 ounces) Hunt’s Original Diced Tomatoes, No Salt Added, drained
1/4 cup Hunt’s Tomato Paste (or Hunt s Organic)
1/4 cup thinly sliced fresh basil
1-1/2 cups shredded part-skim mozzarella cheese

Directions

1 – Heat oven to 350F. Spray 8-by-8-inch glass baking dish with cooking spray.
2 – In small bowl, combine ricotta cheese, Parmesan cheese and Italian seasoning; set aside.
3 – Heat grill pan over medium-high heat. Brush eggplant slices with oil; sprinkle both sides with salt and pepper.
4 – In batches, place eggplant on grill pan. Cook each side 1-2 minutes or until lightly browned and tender. Remove and place on baking sheet lined with paper towels; pat to remove excess moisture.
5 – Spray large skillet with cooking spray; heat over medium-high heat. Add turkey and cook 3 minutes, stirring occasionally. Add onion and garlic; cook 2-3 minutes more or until onion is tender and turkey is crumbled and no longer pink. Drain.
6 – Add drained tomatoes, tomato paste and basil to skillet; stir to combine. Reduce heat and simmer 2 minutes more.
7 – Assemble lasagna by spreading 3/4 cup meat mixture over bottom of dish. Place 3 eggplant slices over meat mixture, top with 3/4 cup meat mixture, half of ricotta cheese mixture and 1/2 cup mozzarella cheese.
8 – Repeat layers, ending with a layer of eggplant slices topped with meat mixture and remaining mozzarella cheese.
9 – Spray underside of aluminum foil with cooking spray; cover dish tightly with foil. Bake 30 minutes. Let stand 10 minutes before serving.
NOTES:
An extra set of hands from a little helper can shave minutes off the assembly of this Eggplant Lasagna, while getting a youngster excited about digging into a veggie-centric dinner.

Recipe Yield: Yield: 8 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 318
Fat: 19 grams
Saturated Fat: 7 grams
Fiber: 3 grams
Sodium: 363 milligrams
Cholesterol: 72 milligrams
Protein: 22 grams
Carbohydrates: 13 grams
https://diabeticgourmet.com/diabetic-recipes/eggplant-lasagna

Caprese Turkey Flatbread

September 2, 2017 at 6:20 AM | Posted in Jennie-O Turkey Products | Leave a comment
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Came across a recipe off the Jennie – O Turkey website (https://www.jennieo.com/) that I wanted to pass along to everyone, Caprese Turkey Flatbread. Made using the JENNIE-O® Turkey Breast Roast along with fresh sliced Mozzarella, Roma Tomatoes, Fresh Basil, a Balsamic Glaze, and its all served on a Naan Flatbread. You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O Turkey website. So Enjoy and Make the SWITCH! https://www.jennieo.com/

 

Caprese Turkey Flatbread
There’s nothing flat tasting about this flatbread! Our Caprese Turkey Flatbread comes layered with mozzarella,
JENNIE-O® Turkey Breast Roast, Roma tomatoes and a balsamic glaze on top of fresh Naan. And with turkey as the main protein, it’s all the delicious with less guilt!

INGREDIENTS

2 Naan flatbreads
1 tablespoon olive oil
½ teaspoon garlic powder
8 ounces fresh sliced mozzarella
4 ounces JENNIE-O® Turkey Breast Roast, grab-n-go dinner from the service deli
2 roma tomatoes, sliced thin
10 fresh basil leaves, torn
1 teaspoon balsamic glaze

DIRECTIONS

1) Heat oven to 350°F.
2) Mist baking sheet with non-stick cooking spray.
3) Rub flatbreads with olive oil; sprinkle with garlic powder. Top with mozzarella, shredded turkey, and sliced tomatoes.
4) Bake 30 minutes or until cheese is melted and flatbreads are golden brown.
5) Remove from oven. Sprinkle basil leaves on top of flatbread and drizzle with balsamic.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories280
Protein19g
Carbohydrates10g
Fiber1g
Sugars1g
Fat18g
Cholesterol70mg
Sodium210mg
Saturated Fat9g
https://www.jennieo.com/recipes/1075-caprese-turkey-flatbread

 

Turkey Breast Roast
A grab-n-go dinner

* GLUTEN FREE
* FULLY COOKED
* ALL BREAST MEAT
Find this product in the deli section of your grocery store.
https://www.jennieo.com/products/102-turkey-breast-roast

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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