Diabetic Side Dish of the Week – Asparagus with Sesame-Ginger Sauce

July 25, 2021 at 6:02 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is an Asparagus with Sesame-Ginger Sauce. To make this week’s recipe you’ll be needing are Soy Sauce, Rice Vinegar, Peanut Oil, Water, Tahini (puréed sesame seeds), Fresh Ginger, Garlic, Splenda® Granular, Red Pepper Flakes, and Asparagus Spears. The Asparagus is 70 calories and 3 net carbs per serving. 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

Asparagus with Sesame-Ginger Sauce
Flavorful, Asian-style asparagus with sesame-ginger sauce.

Recipe Ingredients:
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon peanut oil
1 tablespoon water
1 tablespoon tahini (puréed sesame seeds)
1 teaspoon chopped fresh ginger
1/2 teaspoon chopped garlic
1 tablespoon Splenda® Granular
Pinch red pepper flakes
48 medium-size asparagus spears trimmed, peeled and cleaned

Cooking Directions:
1 – In a food processor, combine everything except the asparagus and mix until thoroughly blended. Set aside.
2 – Cut the asparagus into two-inch pieces, on the diagonal.
3 – Half fill large skillet with water, cover and bring to a boil. Add the asparagus and simmer just until crisp-tender, approximately four to five minutes. Drain well but Do Not rinse.
4 – Transfer to serving bowl. Pour the sauce over the hot asparagus and toss to coat. Serve warm or at room temperature.
Makes 7 servings (2/3 cup; 4.3-ounces).

Nutritional Information Per Serving (1/7 of recipe; 2/3 cup; 4.3-ounces): Total Calories 70, Total Carbohydrates 6 g, Protein 3 g, Dietary Fiber 3 g ,Total Fat 4 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 150 mg.
https://www.cooksrecipes.com/diabetic/asparagus_with_sesame-ginger_sauce_recipe.html

Apricot Ginger Preserves

April 8, 2021 at 6:01 AM | Posted in CooksRecipes, diabetes, diabetes friendly | Leave a comment
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I have a recipe for Apricot Ginger Preserves. To make these Preserves you’ll be needing Water, Lemon Juice, Apricots, Lemon Juice, Fresh Ginger, Low Methoxyl Pectin with Calcium, and Splenda® Granulated No Calorie Sweetener. The Preserves are 15 calories and 2 net carbs per serving. 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

Apricot Ginger Preserves
Apricots and ginger make an intensely flavored, diabetic-friendly jam with a vibrant yellow color. Serve on biscuits or bagels for a delicious breakfast treat.

Recipe Ingredients:
4 quarts water
1/2 cup lemon juice
4 1/2 pounds ripe apricots
1/4 cup lemon juice
2 teaspoons grated fresh ginger
1 (1.75 ounce) package low methoxyl pectin with calcium*
1 1/2 cups Splenda® Granulated No Calorie Sweetener

Cooking Directions:
1 – Wash jars and lids in hot soapy water; rinse with warm water. Fill boiling-water canner half full with water; add jars and water to cover. Bring water to a boil, reduce heat and simmer. Place lids in water to cover in a small saucepan; bring water to a simmer. Simmer until ready to use. Remove and drain jars and lids, one at a time, as needed for filling.
2 – Combine 4 quarts water and 1/2 cup lemon juice in a large bowl; set aside. Fill a Dutch oven 3/4 full with water; bring to a boil. Immerse apricots for 20 seconds or until skins easily peel away; remove with slotted spoon and plunge into ice water. Slip skin off apricots using a paring knife. Cut apricots in half; remove pits. Place in the lemon juice and water solution to prevent browning; drain. Place the apricots in food processor in batches; process until finely chopped. Measure exactly 6 cups of fruit.
3 – Combine chopped apricots, 1/4 cup lemon juice, ginger, and pectin in a large Dutch oven; stirring until pectin dissolves. Let stand 10 minutes.
4 – Bring mixture to a full rolling boil (a boil that doesn’t stop bubbling when stirred) over medium-high heat. Boil 1 minute, stirring constantly. Remove from heat; add Splenda® Granulated Sweetener, stirring until Splenda® Granulated Sweetener dissolves. Skim off any foam with metal spoon.
5 – Ladle hot preserves immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on rack in canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil.
6 – Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing center of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) Store in a cool, dark place for up to 1 year. Once opened, store refrigerated and use within 2 weeks.
Makes 96 servings.

*If using a pectin product with separate pectin and calcium packets, follow the package directions to mix calcium water. Use 2 teaspoons pectin powder and 4 teaspoons calcium water. Follow package directions for preparing recipe.

Nutritional Information Per Serving (1 tablespoon): Calories 15 | Calories from Fat 0 | Fat 0g (sat 0g) | Cholesterol 0mg | Sodium 0mg | Carbohydrates 3g | Fiber 1g | Sugars 2g | Protein 0g.
https://www.cooksrecipes.com/diabetic/apricot_ginger_preserves_recipe.html

Diabetic Dish of the Week – Asian Chicken

January 5, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | 3 Comments
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This week’s Diabetic Dish of the Week is Asian Chicken. To make this week’s Dish you’ll be needing Boneless and Skinless Chicken Breasts, Reduced Sodium Soy Sauce, Fresh Lemon Juice, Honey, Sesame Oil, Dry Mustard, Fresh Ginger, Garlic, and Red Pepper Flakes. The Dish is 178 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/

Asian Chicken
Ginger, garlic, and red pepper flakes add a burst of Asian-inspired flavor to this low-carb chicken dish.

Ingredients
3 pounds boneless skinless chicken breasts
1/2 cup reduced-sodium soy sauce
1/4 cup fresh lemon juice
1 tablespoon honey
2 teaspoons sesame oil
1 teaspoon dry mustard
1 teaspoon grated fresh ginger or 1/2 teaspoon powdered ginger
1 teaspoon minced garlic
1/4 teaspoon red pepper flakes

Directions
Yield: 10 servings
Serving size: 1/10 of total recipe

1 – Place soy sauce, juice, honey, oil, mustard, ginger, garlic, and red pepper flakes in gallon-size resealable food storage bag. Add chicken. Seal bag. Turn to coat evenly. Place bag in pan. Chill in refrigerator 1 hour or overnight.

2 – Preheat oven to 350°F. Line roasting pan with foil. Remove chicken from bag and place in pan. (Discard unused marinade.) Bake chicken breasts 30 minutes or until no longer pink in center.

Nutrition Information:
Calories: 178 calories, Carbohydrates: 4 g, Protein: 32 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 78 mg, Sodium: 475 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/asian-chicken/

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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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Stir-Fried Green Beans SUNDAY

July 5, 2020 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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For today’s 2nd Side Dish I have Stir-Fried Green Beans. These are made using Green Beans, Garlic, Fresh Ginger, Scallions, Dry Sherry, Splenda, Soy Sauce, Water, and Vegetable Oil. The Dish is only 100 calories and 8 net carbs per serving! 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 2020! https://www.cooksrecipes.com/index.html

Stir-Fried Green Beans
Garden-fresh green beans are quickly stir-fried with a sweet ginger sauce until tender-crisp in this Asian-inspired recipe.

Recipe Ingredients:
Stir-Fry Sauce:
1 1/2 tablespoons minced garlic
1 1/2 tablespoons minced fresh ginger
2 scallions (white and green parts) minced
2 tablespoons dry sherry
2 tablespoons Splenda® Granular
2 tablespoons soy sauce
1 tablespoon water
2 tablespoons peanut or vegetable oil

Stir-Fry:
1 1/2 pounds green beans, trimmed, and rinsed
2 tablespoons water

Cooking Directions:
1 – For Stir-Fry Sauce: Combine ingredients in a small bowl. Set aside.
2 – For Stir-Fry: In a large skillet or wok, heat the oil and stir-fry the green beans until they are barely crisp-tender, approximately 2 minutes.
3 – Add the water and continue stir-frying for another two minutes, until the beans are crisp-tender and water has evaporated.
4 – Add the sauce and continue stir-frying for five or six more minutes, until the beans are tender but not over cooked. Serve immediately.
Makes 6 (1 cup) servings.

Nutritional Information Per Serving (1/6 of recipe; 1 cup): Calories 100, Carbohydrates 11 g, Protein 2 g, Dietary Fiber 3 g, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 480 mg.
https://www.cooksrecipes.com/diabetic/stir-fried_green_beans_recipe.html

Diabetic Dish of the Week – Roasted Salmon with Strawberry-Orange Salsa

March 24, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | 2 Comments
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This week’s Diabetic Dish of the Week is a Roasted Salmon with Strawberry-Orange Salsa. To make this week’s dish you’ll be needing Salmon Fillets, Spices, Orange, Strawberries, Poblano Pepper, Cilantro, and Fresh Ginger. 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/

Roasted Salmon with Strawberry-Orange Salsa
Ginger and peppers give this seafood dish some kick!

Ingredients
4 salmon fillets (about 1/4 pound each), skin removed
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
1 medium orange
1 cup diced strawberries
1/4 cup finely chopped poblano pepper* or green bell pepper
2 tablespoons finely chopped cilantro
1/2 teaspoon grated fresh ginger

Directions
Yield:
4 servings (1 piece salmon and 1/3 cup salsa)

Serving size:
3 ounces salmon (cooked weight) with 1/3 cup salsa

Preheat oven to 400°F.

Line baking sheet with foil; spray with nonstick cooking spray. Place salmon on prepared pan; sprinkle with cumin, thyme, salt, and pepper. Bake 12 to 14 minutes or until salmon begins to flake when tested with fork.

Meanwhile, grate orange peel to measure 1/2 teaspoon; place in medium bowl. Peel and section orange; coarsely chop orange sections. Add orange sections, strawberries, pepper, cilantro, and ginger to bowl; mix well. Serve salmon with salsa.

*Poblano peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

Nutrition Information:
Calories: 241 calories, Carbohydrates: 8 g, Protein: 24 g, Fat: 12 g, Saturated Fat: 2 g, Cholesterol: 66 mg, Sodium: 214 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/roasted-salmon-with-strawberry-orange-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/

Sunday’s Pork Roast Dinner Recipe – Honey-Pineapple Pork Roast

January 5, 2020 at 6:02 AM | Posted in CooksRecipes, Sunday’s Pork Roast Dinner Recipe | 1 Comment
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This week’s Sunday’s Pork Roast Dinner Recipe is a Honey-Pineapple Pork Roast. I’m switching it up a bit for Sunday’s Feature Post. Going from Chicken to Pork Roast. The first recipe is going to be a recipe for Honey-Pineapple Pork Roast. Made using a 3 lb. Pork Loin, Honey, Soy Sauce, White Wine Vinegar, Fresh Pineapple, Cloves, Fresh Ginger. Perfect sides for it would be Grilled Pineapple Spears, Roasted Potatoes and a Green Salad. You can find this recipe at the CooksRecipes website where you’ll find a fantastic and huge selection of recipes to please everyone! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Honey-Pineapple Pork Roast
Glazes will burn if applied too early. Wait until the last 20 to 30 minutes of cooking time to avoid burning. Serve with grilled pineapple spears, roasted potatoes and a green salad.

Recipe Ingredients:
1 (3 to 3 1/2-pound) pork loin
1/2 cup honey
1/2 cup soy sauce
1/4 cup white wine vinegar
1 cup finely chopped fresh pineapple
2 garlic cloves, minced
2 tablespoons grated fresh ginger or 1 teaspoon ground ginger

Cooking Directions:
1 – Score loin in 1-inch diamonds with a sharp knife (1/4 inch deep).
2 -Combine all ingredients and pour over pork. Let loin marinate 2 hours to overnight in refrigerator.
3 – Remove pork from marinade, heat remaining marinade in a saucepan to a boil and reserve for basting.
4 – Grill pork over indirect, medium-low fire 1 1/2 to 2 hours (about 18 to 20 minutes per pound) or until the internal temperature is 150°F to 155°F (approximately 65°C). Baste meat with marinade during last 5 to 10 minutes of grilling.
Makes 6 servings.
https://www.cooksrecipes.com/pork/honey-pineapple_pork_roast_recipe.html

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