Green Onion | My Meals are on Wheels

Appetizer of the Week – Turkey Pinwheels

April 3, 2021 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, CooksRecipes | 2 Comments
Tags: Appetizer of the Week, Cooking, CooksRecipes, Cranberry Orange Sauce, Cream cheese, Creamy Style Horseradish, Deli Butterball Oven Roasted Turkey Breast, Flat Leaf Parsley, Flour Tortillas, Food, Green Onion, recipes, Turkey Pinwheels

This week’s Appetizer of the Week is Turkey Pinwheels. To make this week’s recipe you’ll be needing the following Cream Cheese, Creamy Style Horseradish, Flour Tortillas, Deli Butterball Oven Roasted Turkey Breast, Cranberry Orange Sauce, Green Onion, and Flat Leaf Parsley. 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

Turkey Pinwheels
Deliciously easy pinwheel appetizers with great holiday presentation!

Recipe Ingredients:
1 (3-ounce) package cream cheese
2 teaspoons cream-style horseradish
3 (8-inch) flour tortillas
6 slices deli Butterball® Oven Roasted Turkey Breast
6 tablespoons cranberry-orange sauce (purchased or homemade)
1 tablespoon finely chopped green onion (optional)
2 tablespoons chopped fresh flat-leaf parsley (optional)

Cooking Directions:
1 – Combine cream cheese and horseradish in a small bowl. Spread cream cheese mixture onto tortillas.
2 – Cover with turkey slices. Spread with cranberry orange sauce and sprinkle evenly with the green onion and parsley, if using. Roll up jelly-roll fashion. Wrap with plastic wrap. Refrigerate 2 hours or until serving time.
3 – Slice each tortilla into 8 pieces.
Makes 24 servings.

Nutritional Information Per Serving (1/24 of recipe): Calories 46 Fat 2g; Cholesterol 8; Protein 2g; Saturated Fat 1g; Trans Fat 0g; Sodium 105mg; Carbohydrates 5g; Sugar 2g; Iron 0%; Fiber 0%; Calcium 0%.
https://www.cooksrecipes.com/appetizer/turkey_pinwheels_recipe.html

Diabetic Low Fat Blue Cheese Dressing Recipe

January 17, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | 2 Comments
Tags: Cooking, Crumbled Blue Cheese, Diabetes, Diabetes Self Management, Diabetic Low Fat Blue Cheese Dressing Recipe, dressing, Food, Garlic Powder, Green Onion, Low Fat Buttermilk, Low Fat Cottage Cheese, Nonfat Yogurt, recipes, White Pepper

I also have a recipe for a Diabetic Low Fat Blue Cheese Dressing Recipe. Perfect for Salads or next time you have Chicken Wings. To make this recipe you’ll be needing Low Fat Cottage Cheese, Nonfat Yogurt, Low Fat Buttermilk, Crumbled Blue Cheese, Green Onion, Garlic Powder, and White Pepper. 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/

Diabetic Low Fat Blue Cheese Dressing Recipe
Learn how to make blue cheese salad dressing with low-fat cottage cheese, buttermilk, and nonfat yogurt.

Ingredients
1/2 cup low-fat cottage cheese
1/2 cup nonfat yogurt
1/2 cup low-fat buttermilk
1/4 cup crumbled blue cheese
2 tablespoons sliced green onion
1/4 teaspoon garlic powder
1/8 teaspoon white pepper

Directions
Yield: 2 cups
Serving size: 1 tablespoon

1 – Combine all ingredients. Cover and chill.

Nutrition Information:
Calories: 12 calories, Carbohydrates: trace, Protein: 1 g, Fat: trace, Saturated Fat: 45 mg
https://www.diabetesselfmanagement.com/recipes/salads/blue-cheese-dressing/

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/

Tuna Cakes with Creamy Cucumber

January 10, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
Tags: Albacore Tuna in Water, carrots, Cooking, Cucumber, Diabetes, Diabetes Self Management, Fat Free Plain Greek Yogurt, Food, Green Onion, Panko Bread Crumbs, recipes, Reduced-Fat Mayonnaise, Spices, Tuna Cakes with Creamy Cucumber

I also have a recipe for Tuna Cakes with Creamy Cucumber to pass along. Some of the ingredients you’ll be needing are Cucumber, Fat-Free Plain Greek Yogurt, Spices, Carrots, Green Onion, Reduced-Fat Mayonnaise, Panko Bread Crumbs, Albacore Tuna in Water and more! 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/

Tuna Cakes with Creamy Cucumber
Ingredients
1/2 cup finely chopped cucumber
1/2 cup fat-free plain yogurt or fat-free plain Greek yogurt
1 1/2 teaspoons chopped fresh dill or 1/2 teaspoon dried dill weed
1 teaspoon lemon-pepper seasoning salt
1/3 cup shredded carrots
1/4 cup sliced green onion
1/4 cup finely chopped celery
1/4 cup reduced-fat mayonnaise
2 teaspoons spicy brown mustard
1 cup panko bread crumbs, divided
1 can (12 ounces) albacore tuna in water, drained
1 tablespoon canola oil or olive oil, divided
Lemon wedges (optional)

Directions
Yield: 5 servings
Serving size: 1 tuna cake and 2 tablespoons sauce per serving

1 – For sauce, stir together cucumber, yogurt, dill, and lemon-pepper seasoning. Cover and refrigerate until serving time.

2 – In mixing bowl combine carrots, onion, celery, mayonnaise, and mustard. Stir in 1/2 cup panko. Add tuna and mix until combined.

3 – Place remaining panko in shallow dish. Shape tuna mixture into 5 (1/2-inch-thick) patties. Dip patties in panko, lightly coating.

4 – In 10-inch nonstick skillet heat 1 1/2 teaspoons oil. Add patties. Cook, uncovered, over medium heat 5 to 6 minutes or until golden brown, turning once. Add remaining 1 1/2 teaspoons oil to skillet when patties are turned. Serve with yogurt mixture and garnish with lemon wedges, if desired.

Tip: To reduce the sodium in this recipe, use salt-free lemon-pepper seasoning blend that has no sodium.

Nutrition Information:
Calories: 187 calories, Carbohydrates: 13 g, Protein: 13 g, Fat: 9 g, Saturated Fat: 2 g, Cholesterol: 25 mg, Sodium: 654 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/snack/tuna-cakes-creamy-cucumber-sauce/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Wild Idea Buffalo Recipe of the Week – CABBAGE ROLLS IN TOMATO SAUCE

October 14, 2020 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: Brown Sugar, Cabbage Leaves, Cabbage Rolls in Tomato Sauce, Cooking, Crushed Tomatoes, Food, Green Onion, recipes, Rice, Spices, Wild Idea Buffalo Ground Bison, Wild Idea Buffalo Recipe of the Week

This week’s Wild Idea Buffalo Recipe of the Week is – CABBAGE ROLLS IN TOMATO SAUCE. Included is a recipe for both the Cabbage Rolls and Tomato Sauce. Some of the Ingredients you’ll be needing are Cabbage Leaves, Wild Idea Buffalo Ground Bison, Green Onion, Spices, Rice, Crushed Tomatoes, Brown Sugar and more! You can find this recipe and purchase the Wild Idea Buffalo Italian Sausage along with all the other Wild Idea Products at the Wide Idea Buffalo website. So Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

CABBAGE ROLLS IN TOMATO SAUCE
(Serves 4 to 8)
I remember my grandma Mosey making these like it was yesterday. She would always, brown the meat before stuffing the leaves, and have noted that option at the bottom. Additional ingredients, such as chopped olives and artichokes can be added too. Enjoy!

Cabbage Rolls
Ingredients:
8 cabbage leaves
4 quarts water
1 tablespoon olive oil
1 lb Ground Bison
½ cup green or yellow onion, chopped
1 tablespoon oregano
1 teaspoon paprika
½ teaspoon allspice (optional)
2 teaspoon salt
1 tablespoon black pepper
1 cup rice, pre-cooked

Tomato Sauce
Ingredients:
2 15 ounce cans crushed tomatoes
2 tablespoon brown sugar
¼ cup lemon juice
2 teaspoon salt
1 tablespoon black pepper
1 tablespoon chopped garlic

Preparation:
1 – Mix all tomato sauce ingredients together over medium heat and let simmer for 10 minutes.
2 – Remove core from cabbage center.
3 – Bring water to a boil in stock pot, place cabbage in pot, turning cabbage occasionally. As able remove outside leaves from cabbage and place on a paper towel. Remove any stiff white core from leaves, for ease in rolling.
4 – Cover remaining cabbage and simmer for ten minutes. Remove cabbage, drain on paper towel and slice into strips when cool. Set aside.
5 – In a large bowl, mix oil, ground buffalo, onion, spices, prepared rice, and 1 cup of the tomato sauce together. Hands work best.
6 – Place a spoonful of meat mixture in the center of each cabbage leaf and roll.
7 – Place sliced cabbage in the bottom of a placing cabbage rolls on top, and cover with remaining tomato sauce.
8 – Bake in a 375* preheated oven for 30 minutes, covered.
Serve with wild& brown rice and crusty bread.

*Note: Meat mixture can also be browned first and then stuffed in cabbage leaves: In sauté pan over medium high heat, heat oil. Crumble in ground bison, onion and seasonings and brown. Remove from heat and stir in 1 cup of the tomato sauce and rice. Continue with step 6. Reduce cooking time to 20 minutes. Mixture can also be used with grape leaves, for the making of “Dolmades”.
https://wildideabuffalo.com/blogs/recipes/93349825-cabbage-rolls-in-tomato-sauce

Jennie – O Turkey Recipe of the Week -Turkey and Rice Pilaf

September 4, 2020 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
Tags: carrots, Cooking, Food, Garlic, Green Onion, Jennie - O Turkey Recipe of the Week, JENNIE-O® DELI FAVORITES® Oven Roasted Reduced Sodium Turkey Breast, Raisins, recipes, Rice Pilaf, Switch, Turkey and Rice Pilaf

This week’s Jennie – O Turkey Recipe of the Week is – Turkey and Rice Pilaf. Made using JENNIE-O® DELI FAVORITES® Oven Roasted Reduced Sodium Turkey Breast, Low Sodium Chicken Broth, Rice Pilaf, Carrots, Raisins, Green Onion and Garlic. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Enjoy and Make the Switch in 2020! https://www.jennieo.com/

Turkey and Rice Pilaf

Looking for a sweet, savory weeknight meal with less fat? Look no further — with only 6 grams of fat per serving, this Turkey and Rice Pilaf recipe is perfect for anyone looking to eat better!

INGREDIENTS

1 (7-ounce) package rice pilaf mix
1 cup sliced carrots
⅓ cup raisins
¼ cup chopped green onion
1 clove garlic, minced
1 tablespoon butter
⅔ cup low-sodium chicken broth
2 teaspoons cornstarch
2 cups chopped JENNIE-O® DELI FAVORITES® Oven Roasted, Reduced Sodium Turkey Breast, from the service deli

DIRECTIONS

1 – Prepare rice pilaf mix according to package directions.
2 – In large skillet, cook carrots, raisins, green onion and garlic in butter until tender. Combine broth and cornstarch in small bowl; add to vegetables. Heat to boiling. Gently stir in turkey; heat until hot. Serve turkey mixture over pilaf.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories 340
Protein 25g
Carbohydrates 51g
Fiber 3g
Sugars 4g
Fat 6g
Cholesterol 40mg
Sodium 960mg
Saturated Fat 2g
https://www.jennieo.com/recipes/turkey-and-rice-pilaf/

Appetizer of the Week – Mexican Bean Dip

August 29, 2020 at 6:02 AM | Posted in Appetizer of the Week, diabetes friendly, Diabetes Self Management | Leave a comment
Tags: Appetizer of the Week, Avocado, Cooking, CooksRecipes, Equal Spoonful, Food, Garlic, Green Onion, Jalapeño Chile, Lemon juice, Mexican Bean Dip, Parsley, recipes, Red Kidney Beans, Toamato Paste

This week’s Appetizer of the Week is a Mexican Bean Dip. The Dip is made using a can of Red Kidney Beans, Avocado, Lemon Juice, Toamato Paste, Jalapeño Chile, Garlic, Equal Spoonful, Green Onion, and Parsley. 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

Mexican Bean Dip
Cross between guacamole and puréed beans, with a spicy flavor provided by chiles, garlic and onion.

Recipe Ingredients:
1 (15-ounce) can red kidney beans, drained and rinsed
1 medium avocado, chopped
2 tablespoons lemon juice
2 tablespoons tomato paste
1 jalapeño chile, finely chopped (optional)
2 cloves garlic, minced
1 tablespoon Equal® Spoonful*
1 green onion, sliced
1/4 cup chopped parsley – divided use

Cooking Directions:
1 – Place kidney beans, avocado, lemon juice, tomato paste, chili, garlic and Equal® in food processor; cover. Process until well blended.
Stir in green onion and 3 tablespoons parsley. Sprinkle with remaining parsley.

Makes 14 servings.

*May substitute 1 1/2 packets Equal sweetener.

Nutritional Information Per Serving (1/14 of recipe): calories 56, protein 3 g, carbohydrate 9 g, fat 2 g, cholesterol 0 mg, sodium 3 mg.
https://www.cooksrecipes.com/diabetic/mexican_bean_dip_recipe.html

Diabetic Side Dish of the Week – Spinach Salad with Strawberries

August 16, 2020 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
Tags: baking, Black pepper, Canola Oil, Cooking, dessert, Diabetic Side Dish of the Week, Food, Green Onion, recipes, Salad Vinegar, Sesame Seeds, Spinach, Spinach Salad with Strawberries, Strawberries, Sugar, Tabasco Sauce

This week’s Diabetic Side Dish of the Week is a Spinach Salad with Strawberries. Fantastic Light Summer Side Dish, Spinach Salad with Strawberries. It’s made using Canola Oil, Salad Vinegar, Sugar, Green Onion, Black Pepper, Tabasco Sauce, Sesame Seeds, Spinach, and Strawberries. 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/

Spinach Salad with Strawberries
Looking for an easy make-ahead side dish to complement your backyard cookouts? Look no further than this light and summery salad! Packed with vitamin C but light in carbs, its delicate combination of strawberries and spinach paired with the slight kick of spicy dressing is sure to delight.

Ingredients
Preparation time: 15 minutes
Chilling time: at least 4 hours

1/4 cup canola oil
2 tablespoons salad vinegar
1 tablespoon granulated sugar
2 tablespoons chopped green onion
Dash of black pepper
Dash of Tabasco sauce
2 tablespoons sesame seeds
1 package (12 ounces) fresh washed spinach
1 pint strawberries, sliced

Directions
Yield: 8 cups
Serving size: 1 cup

1 – Combine oil, vinegar, sugar, onion, pepper, and Tabasco sauce in a tightly covered container. Shake until sugar is dissolved. Refrigerate dressing at least 4 hours to blend flavors. Preheat oven to 350°F. Toast sesame seeds on a cookie sheet or pie plate for about 10 minutes, stirring once or twice until golden brown. Remove from oven and cool. When ready to serve, tear spinach into bite-size pieces and place in a large salad bowl. Add toasted sesame seeds. Toss with chilled dressing. Gently stir in sliced strawberries.

Nutrition Information:
Calories: 48 calories, Carbohydrates: 7 g, Protein: 2 g, Fat: 2 g, Saturated Fat: <1 g, Sodium: 36 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/salads/spinach-salad-with-strawberries/

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/

Diabetic Dish of the Week – Hot Shrimp with Cool Salsa

June 30, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
Tags: Cooking, Cucumber, Diabetes Self Management, Diabetic Dish of the Week, Food, Garlic, Green Onion, Grilling, Honey, Honeydew (melon), Hot Pepper Sauce, Hot Shrimp with Cool Salsa, Large Shrimp, Lime juice, Olive oil, Parsley, recipes, salsa, Sugar

This week’s Diabetic Dish of the Week is a Hot Shrimp with Cool Salsa. It’s a Diabetic Friendly Marinated Shrimp with a Honeydew-Based Salsa, a true Summer Treat! This is made using Salsa, Lime Juice, Honey, Garlic, Hot Pepper Sauce, Large Shrimp, Honeydew Melon, Cucumber, Parsley, Green Onion, Sugar, Olive Oil, and Salt. 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/

Hot Shrimp with Cool Salsa
This deliciously spicy seafood dish is perfect for your Father’s Day cookout. Combining the surprisingly delightful flavors of marinated shrimp with honeydew-based salsa, this app is quick, easy and will have your guests clamoring for more!

Ingredients
1/4 cup salsa
4 tablespoons fresh lime juice, divided
1 teaspoon honey
1 clove garlic, minced
2 to 4 drops hot pepper sauce
1 pound large shrimp, peeled and deveined, with tails intact
1 cup finely diced honeydew melon
1/2 cup finely diced unpeeled cucumber
2 tablespoons minced parsley
1 green onion, finely chopped
1 1/2 teaspoons sugar
1 teaspoon olive oil
1/4 teaspoon salt

Directions
Yield: 4 servings
Serving size: about 3 to 4 large shrimp with about 1/4 cup salsa

1 – To make marinade, combine salsa, 2 tablespoons lime juice, honey, garlic, and hot pepper sauce in small bowl. Thread shrimp onto skewers. Brush shrimp with marinade; set aside.

2 – To make salsa, combine remaining 2 tablespoons lime juice, melon, cucumber, parsley, onion, sugar, oil, and salt in medium bowl; mix well.

3 – Grill shrimp over medium coals 4 to 5 minutes or until shrimp turn pink, turning once. Serve with salsa.

Nutrition Information:
Calories: 132 calories, Carbohydrates: 8 g, Protein: 19 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 175 mg, Sodium: 398 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/snacks-appetizers/hot-shrimp-with-cool-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 – Potato-Zucchini Pancakes

March 9, 2020 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday | Leave a comment
Tags: Baking Potato, Cooking, Diabetes, Diabetes Self Management, Egg white, Flour, Food, Green Onion, Meatless Monday, Potato-Zucchini Pancakes, recipes, Sour cream, Vegetable Oil, Zucchini

This week’s “Meatless Monday” Recipe of the Week is Potato-Zucchini Pancakes. Made using Medium Baking Potato, Zucchini, Green Onion, Egg White, Flour, Vegetable Oil, and Sour Cream. Excellent for any Meal of the day! 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/

Potato-Zucchini Pancakes
Save time preparing these Potato-Zucchini Pancakes by shredding both the potato and the zucchini in a food processor fitted with a shredding disc.

Ingredients
1 medium baking potato, unpeeled and shredded
1/2 small zucchini, shredded
1 green onion, thinly sliced, plus additional for garnish
1 egg white
2 tablespoons all-purpose flour
1 tablespoon vegetable oil
Sour cream (optional)

Directions
Yield: 2 servings
Serving size: 3 pancakes

1 – Combine potato, zucchini, 1 green onion, egg white, and flour in medium bowl; mix well.

2 – Heat oil in large nonstick skillet over medium heat. Drop 1/3 cupfuls potato mixture into skillet; flatten slightly. Cook 5 minutes per side or until browned.

3 – Serve with sour cream, if desired. Garnish with additional green onion.

Tip: Save time by shredding both the potato and zucchini in a food processor fitted with a shredding disc. There’s no need to wash the bowl in between because all the ingredients are mixed together before cooking.

Nutrition Information:
Calories: 190 calories, Carbohydrates: 27 g, Protein: 6 g, Fat: 7 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 40 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/potato-zucchini-pancakes/

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 – Santa Fe Veggie Quesadillas

February 24, 2020 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday | Leave a comment
Tags: 2% Colby–Monterey Jack Cheese Blend, Black Beans, Canned Unsalted Corn, Cooking, Cumin, Diabetes Self Management, Food, Garlic Salt, Green Onion, Meatless Monday, recipes, Red Bell Pepper, Santa Fe Veggie Quesadillas, Vegetarian, Whole Wheat Tortillas

This week’s “Meatless Monday” Recipe of the Week is a recipe for Santa Fe Veggie Quesadillas. Made using Red Bell Pepper, Black Beans, Canned Unsalted Corn, Green Onion, Cumin, Garlic Salt, 2% Colby–Monterey Jack Cheese Blend, and Whole Wheat Tortillas. Its only 180 calories and 24 net carbs. 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/

Santa Fe Veggie Quesadillas
Ingredients
Preparation time: 15 minutes
Cooking time: approximately 10 minutes.

1/2 cup diced red bell pepper
1/2 cup canned black beans, rinsed and drained
1/2 cup no-added-salt canned corn, drained
1 green onion, chopped
1/8 teaspoon cumin
1/8 teaspoon garlic salt
Cooking spray
4 eight-inch whole wheat tortillas
1 cup shredded 2% Colby–Monterey Jack cheese blend

Directions
Yield: 12 pieces
Serving size: 2 pieces

* In a bowl, stir together red pepper, black beans, corn, onion, cumin, and garlic salt; set aside. Heat a large, nonstick skillet over medium heat. Spray warm skillet with cooking spray and place one tortilla flat in the skillet. After 1 minute, use a large spatula to flip the tortilla over. Sprinkle evenly with half of the cheese, then with half of the vegetable mixture. Top with a second tortilla. Cover the skillet with a lid and cook 30 seconds, or until the cheese begins to melt. Carefully flip quesadilla over with the large spatula, cover, and continue cooking an additional minute. Transfer to a serving dish and slice into 6 pie-shaped pieces. Cover to keep warm or place in a warm oven. Repeat process to make second quesadilla. Serve quesadillas with Sassy salsa if desired.

Nutrition Information:
Calories: 180 calories, Carbohydrates: 27 g, Protein: 9 g, Fat: 4 g, Saturated Fat: 2 g, Sodium: 368 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/santa-fe-veggie-quesadillas/

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/