Diabetic Dish of the Week – Mediterranean Chili

January 11, 2022 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 Mediterranean Chili. Made using; Olive Oil, Onions, Bell Peppers, Garlic, No Salt Added Chickpeas, No Salt Added Stewed Tomatoes, Low Sodium Vegetable Juice, Red Pepper Flakes, Reduced Fat Feta Cheese, and Basil. It’s only 185 calories and 22 net carbs per serving (1 cup). 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/

Mediterranean Chili
There’s nothing quite like a steaming bowl of chili on a frigid winter’s day, and this Mediterranean version is no exception. Chickpeas and feta put a unique twist on this recipe, which satisfies your hunger and eases the biting chill out of your body.

Ingredients
1 tablespoon olive oil
1/2 cup chopped onion
2 bell peppers, coarsely chopped (1 green and 1 yellow)
4 cloves garlic, minced
1 can (16 ounces) no-salt-added chickpeas, drained
1 can (14 1/2 ounces) no-salt-added stewed tomatoes, undrained
1 cup low-sodium vegetable juice
1/4 teaspoon crushed red pepper flakes
1/2 cup (2 ounces) crumbled reduced-fat feta cheese
1/4 cup chopped fresh basil

Directions
Yield: 5 servings.
Serving size: 1 cup per serving.

1 – Heat oil in large saucepan over medium heat. Add onion; cook 5 minutes, stirring occasionally. Add bell peppers and garlic; cook 5 minutes, stirring occasionally.

2 – Stir in chickpeas, tomatoes with their juices, vegetable juice, and red pepper flakes; bring to a boil over high heat. Reduce heat to low; simmer, uncovered, 12 minutes or until vegetables are tender.

3 – Ladle into shallow bowls; top with feta cheese and basil.

Nutrition Facts Per Serving:
Calories: 185 calories, Carbohydrates: 30 g, Protein: 9 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 4 mg, Sodium: 340 mg, Fiber: 8 g

Mediterranean Chili

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“Meatless Monday” Recipe of the Week – Tempeh Dagwood Sandwich

January 10, 2022 at 6:01 AM | Posted in CooksRecipes, Meatless Monday, Vegetarian | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Tempeh Dagwood Sandwich. This bad boy is loaded with nothing but good things. You’ll be needing Low-Sodium Soy Sauce, Cider Vinegar, Garlic, Soy Tempeh, Mayonnaise, Multigrain Bread, Shredded Reduced-Fat Cheddar Cheese, and Tomato. Forget about the Meat with this one! 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

Tempeh Dagwood Sandwich
Stacked up high and filled with smooth avocado, juicy tomato, and creamy cheese, this power-protein sandwich is a South Beach vegetarian favorite. Vegans can use nondairy mayo and soy cheese. If you have extra time, marinate the tempeh for up to an hour.

Recipe Ingredients:
2 tablespoons low-sodium soy sauce
1 tablespoon plus 11/2 teaspoons cider vinegar
1 garlic clove, minced
1/2 (8-ounce) package soy tempeh
1 teaspoon mayonnaise
2 slices multigrain bread, lightly toasted
1 ounce shredded reduced-fat cheddar cheese (3 tablespoons)
1/4 avocado, peeled and sliced
2 slices tomato

Cooking Directions:
1 – Whisk together soy sauce, vinegar, and garlic in a shallow bowl. Add tempeh and marinate for 10 minutes, turning once halfway through.
2 – Spray a medium nonstick skillet with fat-free cooking spray and heat over medium heat. Add tempeh, reserving marinade, and cook until well browned, 4 minutes per side. Remove from heat, add 2 tablespoons of the marinade to the pan, and flip tempeh once or twice until marinade is absorbed.
3 – Spread mayonnaise on 1 bread slice. Place tempeh on top and cover with cheese, avocado, and tomato. Top with remaining bread, gently press down, slice in half, and serve.
Makes 1 serving.

Nutritional Information Per Serving (1 recipe): 450 calories, 19 g fat, 5 g saturated fat, 37 g protein, 38 g carbohydrate, 16 g dietary fiber, 860 mg sodium.
https://www.cooksrecipes.com/index.html

Jennie – O Turkey Recipe of the Week – Comforting Paleo Ground Turkey Soup

January 7, 2022 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is Comforting Paleo Ground Turkey Soup. To make this week’s recipe you’ll be needing Olive Oil, Garlic, JENNIE-O® Extra Lean Ground Turkey Breast, Seasoning, Butternut Squash, Chicken Broth, Paleo Pasta Noodles, and more! You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Stay Safe and Make the SWITCH in 2022! https://www.jennieo.com/

Comforting Paleo Ground Turkey Soup
Keep it clean with this quick, comforting, and paleo Ground Turkey Soup. Cubed butternut squash, baby spinach, and paleo pasta are sure to delight your guests.

Total Time – 30 minutes
Serving Size – Makes 6 Servings

Ingredients
1 – tablespoon olive oil or ghee
1 – tablespoon garlic, minced
1 – small sweet yellow onion, diced
1 – (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
1 – teaspoon kosher salt
2 – stalks celery, sliced
2 – large carrots, diced
3 – cups cubed butternut squash
6 – cups chicken broth
1 – tablespoon lemon juice
3 – handfuls baby spinach leaves
8 – ounces paleo pasta noodles, cooked and drained

Directions
1 – In large pot over medium-high heat add olive oil; swirl to coat. Add garlic. Cook 1 minute or until fragrant. Add onions. Cook 2 minutes or until translucent.

2 – Add turkey. Cook, stirring 5 to 7 minutes or until cooked through. Season with salt. Stir in celery, carrots and butternut squash. Cook 5 minutes. Add broth and lemon juice.

3 – Reduce heat. Cover and simmer 8 to 10 minutes or until squash is tender.

4 – To serve, stir in spinach leaves and cooked pasta.

5 – Kitchen tip: Adding paleo pasta to individual servings instead of the whole pot of soup is a great way to keep the pasta in shape. Try storing the cooked pasta separately if there are leftovers.

Nutrition
Calories – 329
Protein – 31.6g
Carbohydrates – 36.2g
Fiber – 8.5g
Sugars – 5g
Fat – 5.8g
Cholesterol – 48.1mg
Sodium – 243.6mg
Saturated Fat – 0.7g
https://www.jennieo.com/recipes/comforting-paleo-ground-turkey-soup/

Diabetic Dish of the Week – Holiday Stuffed Beef Tenderloin

January 4, 2022 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 Holiday Stuffed Beef Tenderloin. Perfect main dish for your Holiday Table, Holiday Stuffed Beef Tenderloin. Made using Beef Tenderloin, Shallots, Cremini Mushrooms, Garlic, Thyme, Parsley, Red Wine Vinegar, Bread Crumbs, Salt and Pepper. Only 195 calories and 4 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/

Holiday Stuffed Beef Tenderloin
Looking for a diabetes-friendly meal for the holidays? Luckily, we have a family-friendly alternative: low-carb Beef Tenderloin.

Ingredients
4 teaspoons olive oil, divided
2 shallots, minced
1 package (8 ounces) sliced cremini mushrooms
3 cloves garlic, minced and divided
1 tablespoon chopped fresh thyme, plus additional for garnish
1 1/2 teaspoons chopped fresh parsley, plus additional for garnish
1/4 cup dry sherry or red wine vinegar
2 to 3 pounds beef tenderloin
1/2 cup fresh whole wheat bread crumbs*
1 teaspoon salt
1/2 teaspoon black pepper

Directions
1 – Preheat oven to 425°F.

2 – Heat 2 teaspoons oil in large skillet over medium heat. Add shallots; cook and stir 5 minutes or until tender. Add mushrooms, cook and stir 8 minutes or until softened. Stir in 1 clove garlic, 1 tablespoon thyme and 1 1/2 teaspoons parsley; cook and stir 1 minute.

3 – Pour dry sherry into skillet. Bring to a boil over medium heat; boil 2 minutes or until sherry is reduced by about half. Cool slightly.

4 – Cut beef tenderloin lengthwise. (Do not cut all the way through). Open up beef; cover with plastic or waxed paper. Pound using meat mallet to 1/2-inch thickness.

5 – Stir bread crumbs into mushroom mixture; spread evenly onto center of beef, leaving 1-inch border around edges. Roll up beef jelly-roll style. Secure with kitchen string at 1-inch intervals. Place beef on rack in shallow roasting pan.

6 – Combine remaining 2 teaspoons oil, 2 cloves garlic, salt and pepper in small bowl. Rub mixture evenly over beef.

7 – Roast 35 to 40 minutes for medium rare (135°F) or until desired doneness is reached. Remove roast to carving board; tent loosely with foil. Let stand 15 to 20 minutes before carving and serving. Sprinkle with additional thyme and parsley, if desired.

*Note: To make fresh bread crumbs, tear 1 slice bread into pieces; process in food processor until coarse crumbs form.

Yield: 8 servings.

Serving size: 1/8 of recipe.

Nutrition Facts Per Serving:
Calories: 195 calories, Carbohydrates: 5 g, Protein: 21 g, Fat: 9 g, Saturated Fat: 3 g, Cholesterol: 59 mg, Sodium: 381 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/holiday-stuffed-beef-tenderloin/

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Diabetic Dish of the Week – Herb-Rubbed Pork Tenderloin With Mustard Sauce

December 28, 2021 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 Herb-Rubbed Pork Tenderloin With Mustard Sauce. To make this week’s Dish you’ll be needing Italian Seasoning, Black Pepper, Pork Tenderloin, Shallot, Garlic, Flour, Reduced Sodium Chicken Broth, and more! There’s 210 calories and 1 carb 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/

Herb-Rubbed Pork Tenderloin With Mustard Sauce
Looking for an elegant main dish? Whether you’re serving guests a special meal or having a regular sit-down dinner with the family, this entrée is sure to fit the bill! And with just a single gram of carbohydrate per serving, it will help keep your glucose levels on an even keel.

Ingredients
1 1/2 teaspoons Italian seasoning
1/4 teaspoon black pepper
1 pork tenderloin (about 1 1/2 pounds), trimmed of fat
1 1/2 tablespoons olive oil, divided
1 shallot, minced
1 clove garlic, minced
1 teaspoon all-purpose flour
1/2 cup reduced-sodium chicken broth
1/3 cup fat-free (skim) milk
1 tablespoon Dijon mustard
1/4 teaspoon salt (optional)
Fresh oregano (optional)

Directions
Yield: 6 servings
Serving size: 1/6 of total recipe

1. Preheat oven to 425°F. Line baking sheet with foil.

2. Combine Italian seasoning and pepper in small bowl; mix well. Rub evenly over pork.

3. Heat 1 tablespoon oil in large skillet over medium-high heat. Brown pork on all sides, about 10 minutes. Place on prepared baking sheet.

4. Bake 25 to 30 minutes, or until internal temperature reaches 140°F. Transfer to cutting board. Tent with foil and let stand 5 minutes. (Internal temperature will continue to rise 5°F to 10°F during stand time.)

5. Meanwhile, heat remaining 1/2 tablespoon oil in same skillet over medium heat. Add shallot and garlic; sprinkle with flour. Cook and stir 1 minute. Stir in broth, milk, mustard, and salt, if desired; simmer 2 minutes.

6. Slice pork and serve with mustard sauce. Garnish with oregano.

Nutrition Information:
Calories: 210 calories, Carbohydrates: 1 g, Protein: 25 g, Fat: 10 g, Saturated Fat: 3 g, Cholesterol: 80 mg, Sodium: 230 mg, Fiber: 0 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/herb-rubbed-pork-tenderloin-with-mustard-sauce/

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* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
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Diabetic Side Dish of the Week – Roasted Garlic-Parmesan Cauliflower

December 26, 2021 at 6:02 AM | Posted in Uncategorized | Leave a comment
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This week’s Diabetic Side Dish of the Week is Roasted Garlic-Parmesan Cauliflower. To make this week’s Dish you’ll be needing Minced Garlic, Extra Virgin Olive Oil, Cauliflower, Cooking Spray, Salt, Pepper, and Shredded Parmesan Cheese. There’s 56 calories and 2 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/

Roasted Garlic-Parmesan Cauliflower
Following a ketogenic or otherwise low-carb diet? You’ll love this savory side! Made with cauliflower, extra-virgin olive oil, minced garlic, and shredded parmesan, it contains just 3

grams of carbs per serving, but is jam-packed with flavor!

Ingredients
Preparation time: 10 minutes
Baking time: 25 minutes

4 teaspoons (or 4 cloves) minced garlic
2 tablespoons extra virgin olive oil
1 large head cauliflower (about 2 3/4 pounds untrimmed), trimmed and separated into florets
Cooking spray
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded Parmesan cheese

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

1 – Preheat the oven to 425°F. Place garlic, olive oil, and cauliflower in a large zip-top bag; shake to coat cauliflower. Pour into a 9″ x 13″ glass baking dish or large casserole dish coated with cooking spray. Sprinkle evenly with salt and pepper. Bake for 20–25 minutes (or until tender when pierced with a fork); stir halfway through baking. Remove from the oven, sprinkle evenly with Parmesan cheese, and return to the oven for 1–2 minutes, or until cheese melts.

Nutrition Information:
Calories: 56 calories, Carbohydrates: 3 g, Protein: 2 g, Fat: 4 g, Saturated Fat: 1 g, Sodium: 95 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/roasted-garlic-parmesan-cauliflower/

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Appetizer of the Week – Black Bean Dip

December 25, 2021 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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This week’s Appetizer of the Week is a Black Bean Dip. To make this week’s recipe you’ll need Low Sodium Black Beans, Garlic, Green Onions, Parsley, Roasted Red Peppers, Olive Oil, Chili Powder, Lime Juice, and Hot Pepper Sauce. 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/

Black Bean Dip
This dip is easy to pull off for a crowd because you can make a big batch of it. It’s relatively inexpensive to whip up and can be served on crusty bread, with chips or pretzels, fresh vegetables, or by itself.

Ingredients
1 can (15 ounces) low-sodium black beans, undrained
1 clove garlic
1/4 cup minced green onions
2 tablespoons minced parsley
1/4 cup roasted red pepper or pimientos
1 tablespoon tahini (sesame paste) or olive oil
1 teaspoon chili powder
1 tablespoon lime juice
1 tablespoon hot pepper sauce

Directions
Yield: 10 servings
Serving size: 2 tablespoons

1 – Combine all ingredients in food processor or blender, process until smooth. Serve with vegetables, if desired.

Nutrition Information:
Calories: 37 calories, Carbohydrates: 7 g, Protein: 2 g, Fat: 1 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 109 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/snack/black-bean-dip/

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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
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Wild Idea Buffalo Recipe of the Week – BUFFALO CONFIT

December 22, 2021 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is a BUFFALO CONFIT. To make this week’s recipe you’ll be needing Wild Idea Buffalo French Shank, Garlic, fresh Thyme, fresh sprigs of Rosemary, Bay Leaves, White Wine, Kosher Salt, Onion, and 1 pound of Buffalo Fat (rendered). Included is the recipe for the Buffalo Confit and the Cracklings. You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2021! https://wildideabuffalo.com/

BUFFALO CONFIT
Confit means “cooked in fat”. I brine the meat first (do this with duck too), before adding the fat. The results of this recipe will give you tender, rich meat, but is balanced nicely with the bright acidity of the fresh herbs. Wonderful for a show-stopping, center of the table event, or shred and use in appetizers or tacos. It’s sooo good!

Ingredients:

1 – Wild Idea Buffalo French Shank
2 – heads of garlic, peeled and smashed
10 – fresh sprigs of thyme
10 – fresh sprigs of rosemary
8 – bay leaves
2 – bottles + white wine
½ – cup kosher salt
1 – onion, chopped
1 – pound buffalo fat, rendered (about two cups of fat) duck fat could be used as a substitute

Preparations:

1. Place the shank, half the garlic, thyme, rosemary & bay leaves, salt and enough wine to to immerse shank in a zip lock bag. Smush the bag to mix the ingredients and seal. Place the bag in a bowl in case of a leak, refrigerate and marinate for 36 hours.

2. To render the buffalo fat, chop up first in smaller pieces. Place in a deep pan over medium low heat and cover. Stir occasionally, but carefully as the fat will sputter.

3. Pour about 1/4 cup of rendered fat in the bottom of a Dutch oven, over medium high heat. Add the other half of the garlic cloves and the chopped onion. Sauté for about 10 minutes stirring occasionally.

4. Remove the shank from the marinade and place in the pot. Add remaining fresh herbs and pour in the marinade. Add more wine, enough to immerse the shank and bring the wine to full heat.

5. Tip shank on its side, with bone side closest to the top. Pour the hot rendered fat over the top. Cover and place in a 250° degree preheated oven. Cook for 5 to 6 hours, or until the meat is pull apart tender.

6. Transfer the shank to a shallow bowl and pour some of the liquid over the top and cover. *Optional: The bone of the shank will be very loose. Remove from the meat, brush with a little oil and place under the broiler to brown, about 5 minutes. This step makes for a prettier presentation, as the bone will be white otherwise.

7. Remove the other solids from the pot and place in a bowl, pick out the herbs. Place the wine/broth back on the stove top and bring to a boil.

8. Place the meat on a platter and return the bone to the meat. Pour about a half cup of the hot wine/broth over the top. Pass with more of the hot wine broth. Surround the shank with roasted vegetables. I used, purple potatoes, purple carrots and Brussels sprouts.

9. Reheat the onions and the garlic in the microwave and serve alongside.

Note: Carve the meat or pull apart while it is hot. The meat will firm up as it cools. Store leftover meat in the wine/broth and reheat in it as well.

Cracklings:
The fat pieces left after rendering, make Cracklings, a great crunchy little snack for people or pets! For people toss with a little salt and fresh herbs. Or, break into tiny pieces and sprinkle on salads.

Photo Credit: Jill O’Brien
https://wildideabuffalo.com/blogs/recipes/buffalo-confit

 

Diabetic Dish of the Week – Garlic Beef

December 21, 2021 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 i9s Garlic Beef. To make this week’s recipe you’ll be needing Sesame Oil, Beef Eye of Round, Frozen Chopped Broccoli, Garlic, Light Soy Sauce, and Black Pepper. The recipe is 214 calories and 4 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/

Garlic Beef
Seeking a quick and easy dinner for busy weeknights? You’ve come to the right place! This simple stir-fry requires just six basic ingredients and will be ready before you can say

“Dinnertime”!

Ingredients
1 teaspoon sesame oil
1 pound beef eye of round, trimmed, cut into thin strips
1 package (10 ounces) frozen chopped broccoli
1 tablespoon minced garlic
1 tablespoon light soy sauce
1/4 teaspoon black pepper

Directions
Yield: 4 servings
Serving size: 1 cup

1. Heat oil in 12-inch nonstick skillet over high heat. Add beef, broccoli, garlic, soy sauce, and pepper. Cook, stirring occasionally, 15 minutes, or until beef is done.

Nutrition Information:
Calories: 214 calories, Carbohydrates: 6 g, Protein: 27 g, Fat: 9 g, Saturated Fat: 3 g, Cholesterol: 42 mg, Sodium: 320 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/garlic-beef/

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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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Holiday Cheese Log

December 18, 2021 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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Here’s another Cheese Log recipe, Holiday Cheese Log. To make this recipe you’ll be needing Parsley Pecans, Red Bell Pepper, Low Fat Cream Cheese, Blue Cheese Crumbles, Hard Boiled Eggs, Green Onions, Garlic, and Hot Pepper Sauce. 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

Holiday Cheese Log
Always a party favorite, finely chopped hard-boiled egg bumps up the nutrition factor in this nut and fresh herb-coated cheese log.

Recipe Ingredients:
3/4 cup parsley, finely chopped
1/4 cup roasted pecans, chopped
1/4 cup red bell pepper, finely chopped
3 ounces low-fat cream cheese, softened
4 ounces blue cheese crumbles
6 hard-boiled eggs, finely chopped
2 tablespoons green onions, finely chopped
1 clove garlic, minced
1/8 teaspoon hot pepper sauce

Cooking Directions:
1 – In small bowl, combine parsley, pecans, and red bell pepper. Set aside.
2 – In medium bowl, beat cream cheese and blue cheese until blended. Stir in eggs, onions, garlic, and red pepper sauce until blended.
3 – Shape mixture into a 10-inch log. Roll in reserved parsley mixture. Cover and chill at least 2 hours. Serve with crackers.
Makes 2 cups cheese spread.
https://www.cooksrecipes.com/appetizer/holiday_cheese_log_recipe.html

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