Diabetic Side Dish of the Week – Squash and Corn
October 2, 2022 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | Leave a commentTags: bacon, Cooking, Corn Oil, Diabetes Self Management, Diabetic Side Dish of the Week, Food, Frozen Corn, Onion, recipes, Roasted Green Chilies, Side Dishes, Squash and Corn, Zucchini
This Week’s Diabetic Side Dish of the Week is Squash and Corn. To make this week’s Dish you’ll be needing Zucchini, Green Chilies, Corn Oil, Onion, Bacon Bits, Frozen Corn, Water, and Salt. There’s 65 calories and 9 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 2022! https://www.diabetesselfmanagement.com/
Squash and Corn
Packed with zucchini, fresh corn, and a kick from sliced chilies, this side adds a burst of flavor for any meal. Perfect for pairing with pork, chicken, or seafood.
Ingredients
Preparation time: 10 minutes
Cooking time: 20–25 minutes.
1 pound zucchini, sliced lengthwise
3 roasted green chilies, peeled and seeded (banana peppers were used in testing; alternatively, half a 4 1/2-ounce can of roasted, diced chilies can be used)
Cooking spray
1 teaspoon corn oil
1 small onion, finely chopped
1 teaspoon real bacon bits
2 cups frozen corn, thawed (fresh corn cut from the cob can also be used)
1/4 cup water
1/4 teaspoon salt
Directions
Yield: 4 cups
Serving size: 1/2 cup
1 – Dice zucchini into 1/2-inch pieces. Thinly slice chilies. Coat a large nonstick skillet with cooking spray, add oil, and warm over medium-high heat. Add onion and cook, stirring frequently, until translucent, about 3–4 minutes. Add bacon bits and corn and cook 2–3 minutes more, stirring frequently. Add water, squash, chilies, and salt; stir to mix. Cover pan, reduce heat to medium, and simmer 10–15 minutes, or until corn and zucchini are tender; stir occasionally.
Nutrition Information:
Calories: 65 calories, Carbohydrates: 11 g, Protein: 3 g, Fat: 1 g, Saturated Fat: <1 g, Cholesterol: <1 mg, Sodium: 91 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/sides/squash-and-corn/
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Diabetic Side Dish of the Week -Southwestern-Style Corn Pudding
July 24, 2022 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | Leave a commentTags: baking, Cooking, Cooking spray, CooksRecipes, Diabetes Self Management, Diabetic Side Dish of the Week, Egg Substitute, Fat Free Half and Half, Flour, Food, Frozen Corn, Green Chilies, recipes, Reduced Fat Margarine, Salt, Southwestern-Style Corn Pudding, Splenda Sweetener
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! There’s 95 calories and 12 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 2022! https://www.diabetesselfmanagement.com/
Southwestern-Style Corn Pudding
This pudding tastes like a hearty bite of home but without the carbs and fat. Just mix the ingredients, bake for about 30 minutes, and presto: you have a side ready for pairing with
just about any main dish!
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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* Weight Self-Management: Everything to maintain a healthy diet
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“Meatless Monday” Recipe of the Week – South of the Border Lunch Express
July 4, 2022 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday | Leave a commentTags: Black Beans, Brown Rice, Chunky Salsa, Cilantro, Cooking, Diabetes Self Management, Food, Frozen Corn, Garlic, Meatless Monday, recipes, Red Pepper, Shredded Reduced Fat Cheddar Cheese, South of the Border Lunch Express, Tomatoes, Vegetarian
This week’s “Meatless Monday” Recipe of the Week is a South of the Border Lunch Express. To make this week’s recipe you’ll be needing Tomatoes, Chunky Salsa, Black Beans, Frozen Corn, Cilantro, Garlic, Red Pepper, Brown Rice, and Shredded Reduced Fat Cheddar Cheese . There’s 175 calories and 30 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 2022! https://www.diabetesselfmanagement.com/
South-of-the-Border Lunch Express
Why settle for fast food? This low-fat, homemade Mexican bowl is full of fresh ingredients and packed with flavor. To make this vegetarian dish even more satisfying, add pinto
beans.
Ingredients
1/2 cup chopped seeded tomato
1/4 cup chunky salsa
1/4 cup rinsed and drained canned black beans
1/4 cup frozen corn, thawed
1 teaspoon chopped fresh cilantro
1/4 teaspoon chopped garlic
Dash ground red pepper
1 cup cooked brown rice
Shredded reduced-fat Cheddar cheese (optional)
Directions
Yield: 2 servings
Serving size: 1/2 of total recipe
1 – Combine tomato, salsa, beans, corn, cilantro, garlic, and ground red pepper in 1-quart microwavable bowl. Cover with vented plastic wrap. Microwave on high 1 to 1 1/2 minutes or until heated through; stir.
2 – Microwave rice in separate 1-quart microwavable dish on high 1 to 1 1/2 minutes or until heated through. Top with tomato mixture and cheese, if desired.
Variation: To make this vegetarian dish even more satisfying, add pinto beans.
Nutrition Information:
Calories: 175 calories, Carbohydrates: 35 g, Protein: 5 g, Fat: 2 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 244 mg, Fiber: 5 g
https://www.diabetesselfmanagement.com/recipes/snack/south-of-the-border-lunch-express/
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Corn, Green Chile and Bacon Dip
January 29, 2022 at 6:01 AM | Posted in CooksRecipes | Leave a commentTags: Appetizers, bacon, Cooking, CooksRecipes, Corn Green Chile and Bacon Dip, Cream cheese, Diced Green Chilies, Dips, Food, Frozen Corn, Garlic, Hot Pepper Sauce, Mayonnaise, recipes, Sour cream
Here’s a Delicious sounding Appetizer that I came across and passing along – Corn, Green Chile and Bacon Dip. To make this Dip you’ll be needing Cream Cheese, Sour Cream, Mayonnaise, Hot Pepper Sauce, Garlic, Frozen Corn, Diced Green Chilies, and Bacon. Be sure to bring the Chips! 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 2022! https://www.cooksrecipes.com/index.html
Corn, Green Chile and Bacon Dip
This delicious dip is a breeze to prepare and sure to be a hit at your next party or family get together. Serve with tortilla chips or your favorite selection of crackers.
Recipe Ingredients:
1 (8-ounce) package cream cheese, softened
1 cup sour cream
1/3 cup mayonnaise
1/2 teaspoon hot pepper sauce
3 cloves garlic, finely chopped
1 1/2 cups frozen corn, thawed
1 (4-ounce) can diced green chiles
1/4 cup crumbled cooked bacon
Cooking Directions:
Combine cream cheese, sour cream, mayonnaise, hot pepper sauce and garlic in medium bowl. Fold in corn, chiles and bacon.
Serve with tortilla chips or crackers.
Makes 3 cups.
https://www.cooksrecipes.com/appetizer/corn_green_chile_and_bacon_dip_recipe.html
“Meatless Monday” Recipe of the Week – Spring Vegetable Ragoût
May 10, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Meatless Monday | Leave a commentTags: carrots, Cherry Tomatoes, Cooking, Diabetes Self Management, Edamame, Food, Frozen Corn, Garlic, Herbs, Leeks, Meatless Monday, Olive oil, recipes, Spices, Spring Vegetable Ragout, Vegetarian, Yellow Squash
This week’s “Meatless Monday” Recipe of the Week is a Spring Vegetable Ragoût. To make this week’s Recipe some of the Ingredients you’ll be needing Olive Oil, Leeks, Garlic, Frozen Corn, Yellow Squash, Edamame, Carrots, Cherry Tomatoes, Spices, Herbs, and More! The Dish is 156 calories and 20 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/
Spring Vegetable Ragoût
This hearty vegetarian ragoût is chock-full of flavorful fresh vegetables, including leeks, yellow squash, edamame, carrots and cherry tomatoes. And with less than 10 minutes of preparation time required, it’s perfect for a busy weeknight!
Ingredients
1 tablespoon olive oil
2 leeks, thinly sliced
3 cloves garlic, minced
1 package (10 ounces) frozen corn
1 cup vegetable broth
8 ounces yellow squash, halved lengthwise and cut into 1/2-inch pieces (about 1 1/4 cups)
6 ounces frozen shelled edamame
1 small package (4 ounces) shredded carrots
3 cups small cherry tomatoes, halved
1 teaspoon dried tarragon
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and black pepper (optional)
Minced fresh parsley (optional)
Directions
Yield: 6 servings
Serving size: 1 1/2 cups ragoût (without added salt and black pepper seasoning)
1. Heat oil in large skillet over medium heat. Add leeks and garlic; cook and stir just until fragrant. Add corn, broth, squash, edamame and carrots; cook and stir about 5 minutes, or until squash is tender.
2. Stir in tomatoes, tarragon, basil and oregano. Reduce heat to low; cover and simmer 2 minutes, or until tomatoes are soft. Season with salt and pepper, if desired. Garnish with parsley.
Nutrition Information:
Calories: 156 calories, Carbohydrates: 25 g, Protein: 7 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 111 mg, Fiber: 5 g
https://www.diabetesselfmanagement.com/recipes/sides/spring-vegetable-ragout/
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SOUTHWEST MEATLOAF
May 8, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a commentTags: baking, Chili powder, Chunky Salsa, Cooking, Diabetes, Diabetic Gourmet Magazine, Egg, Food, Frozen Corn, Garlic Clove, Ground Beef (95% lean), Ground Cumin, Milk, Onion, Pepper, recipes, Red Bell Pepper, Salt, Soft Bread Crumbs, SOUTHWEST MEATLOAF
I have a recipe for a Southwest Meatloaf to pass along. To make this Meatloaf you’ll be needing Ground Beef (95% lean), Soft Bread Crumbs, Onion, Red Bell Pepper, Frozen Corn, Milk, Egg, Garlic Clove, Salt, Chili Powder, Ground Cumin, Pepper, and Thick and Chunky Salsa. The Meatloaf is 280 calories and 11 net carbs per serving. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2021! https://diabeticgourmet.com/
SOUTHWEST MEATLOAF
Ingredients
2 pounds ground beef (95% lean)
1 cup soft bread crumbs
3/4 cup finely chopped onion
1/2 cup finely chopped red bell pepper
1/2 cup frozen corn, thawed
1/2 cup milk
1 egg
1 large clove garlic, minced
2 teaspoons salt
1-1/2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon pepper
1/2 cup thick and chunky salsa
Directions
1 – Heat oven to 350F. Combine all ingredients in large bowl except salsa, mixing lightly but thoroughly.
2 – Shape beef mixture into 10 x 4-inch loaf on rack in broiler pan. Bake in 350F oven 1 hour,15 minutes to 1 hour, 20 minutes, until internal temperature reaches 160F.
3 – Let stand 10 minutes. Top with salsa; cut into slices.
Recipe Yield: Makes 6 to 8 servings
NUTRITIONAL INFORMATION PER SERVING:
Calories: 280
Fat: 9 grams
Saturated Fat: 4 grams
Fiber: 1.8 grams
Sodium: 313 milligrams
Cholesterol: 120 milligrams
Protein: 34 grams
Carbohydrates: 12 grams
https://diabeticgourmet.com/diabetic-recipes/southwest-meatloaf
Diabetic Side Dish of the Week – Quinoa and Black Bean Salad Recipe for Diabetics
August 30, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | Leave a commentTags: Black Beans, Cilatro, Cooking, Diabetes, Diabetes Self Management, Diabetic Side Dish of the Week, Food, Frozen Corn, Green Bell Pepper, Green Onions, Ground Cumin, Olive oil, Quinoa, Quinoa and Black Bean Salad Recipe for Diabetics, recipes, Red Wine Vinegar, Tomato
This week’s Diabetic Side Dish of the Week is a Quinoa and Black Bean Salad Recipe for Diabetics. To make this week’s Dish you’ll be needing Quinoa, Black Beans, Red Wine Vinegar, Frozen Corn, Green Bell Pepper, Tomato, Green Onions, Cilantro, Salt, Pepper, Ground Cumin, and Olive Oil. Side Dish or a 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/
Quinoa and Black Bean Salad Recipe for Diabetics
Ready in under an hour, this Quinoa and Black Bean Salad is low in calories and chock-full of fiber — and flavor!
Ingredients
Preparation time: 20 minutes
Cooking time: 30 minutes (cooking and cooling).
1 1/2 cups quinoa
1 can (15 ounces) black beans, rinsed and drained
1 1/2 tablespoons red wine vinegar
1 1/2 cups frozen corn
3/4 cup chopped green bell pepper
1 medium tomato, chopped
4 green onions (green and white parts), chopped
1/4 cup finely chopped fresh cilantro
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/4 teaspoons ground cumin
1/4 cup olive oil
Directions
Yield: 11 servings
Serving size: about 3/4 cup
1 – Bring 3 cups of water to a boil in a two-quart saucepan. Add quinoa and bring back to a boil. Cover and cook over medium heat for about 12 minutes or until the quinoa has absorbed all of the water. Remove from heat and fluff. Let cool slightly.
2 – While the quinoa is cooking, toss beans with vinegar, corn, green pepper, tomato, green onions, and cilantro in a large bowl. In a small bowl, whisk together lime juice, salt, black pepper, cumin, and oil. Add the cooled quinoa to the vegetables and drizzle the dressing over salad. Toss to combine. This salad may be made one day ahead, covered, and chilled.
Nutrition Information:
Calories: 170 calories, Carbohydrates: 26 g, Protein: 5 g, Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 190 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/salads/quinoa-and-black-bean-salad/
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* 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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Squash and Corn
August 16, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a commentTags: Bacon Bits, Cooking, Cooking spray, Corn Oil, Diabetes, Diabetes Self Management, Food, Frozen Corn, Onion, recipes, Salt, Squash and Corn, Water
I have another Side Dish to pass along Squash and Corn. This dish is made using Cooking Spray, Corn Oil, Onion, Bacon Bits, Frozen Corn, Water, and Salt. This recipe is also 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/
Squash and Corn
Ingredients
Preparation time: 10 minutes
Cooking time: 20–25 minutes.
1 pound zucchini, sliced lengthwise
3 roasted green chilies, peeled and seeded (banana peppers were used in testing; alternatively, half a 4 1/2-ounce can of roasted, diced chilies can be used)
Cooking spray
1 teaspoon corn oil
1 small onion, finely chopped
1 teaspoon real bacon bits
2 cups frozen corn, thawed (fresh corn cut from the cob can also be used)
1/4 cup water
1/4 teaspoon salt
Directions
Yield: 4 cups
Serving size: 1/2 cup
1 – Dice zucchini into 1/2-inch pieces. Thinly slice chilies. Coat a large nonstick skillet with cooking spray, add oil, and warm over medium-high heat. Add onion and cook, stirring frequently, until translucent, about 3–4 minutes. Add bacon bits and corn and cook 2–3 minutes more, stirring frequently. Add water, squash, chilies, and salt; stir to mix. Cover pan, reduce heat to medium, and simmer 10–15 minutes, or until corn and zucchini are tender; stir occasionally.
Nutrition Information:
Calories: 65 calories, Carbohydrates: 11 g, Protein: 3 g, Fat: 1 g, Saturated Fat: <1 g, Cholesterol: <1 mg, Sodium: 91 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/sides/squash-and-corn/
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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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Southwestern-Style Corn Pudding
May 24, 2020 at 6:01 AM | Posted in CooksRecipes | Leave a commentTags: baking, Cooking, Cooking spray, CooksRecipes, Egg Substitute, Fat Free Half and Half, Flour, Food, Frozen Corn, Green Chilies, recipes, Reduced Fat Margarine, Salt, Southwestern-Style Corn Pudding, Splenda Sweetener
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/
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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