Wild Idea Buffalo Recipe of the Week – 5 SPICE BBQ BUFFALO RIBS

December 7, 2022 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 5 SPICE BBQ BUFFALO RIBS. Included are recipes for the Ribs, Roasted Carrots and Onions, and the BBQ Sauce. To make this recipe some of the Ingredients you’ll be needing are Buffalo Short Ribs, Chinese Five Spice, Ground Ginger, Garlic Powder, Onion Powder, Sea Salt, Buffalo Broth, Carrots, Tomato Paste and much more! 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 2022! https://wildideabuffalo.com/

5 SPICE BBQ BUFFALO RIBS
AUTHOR:
Jill O’Brien

This recipe was inspired by Dr. Mark Hyman. I stayed true to the seasonings but modified the technique from baking to braising, as it has been my experience that baking true 100% grass-fed/grass-finished meats does not work. Braising is required to break down the connective tissues for a fall-off-the-bone tenderness. The results were delicious! This recipe may look long and complicated, but it is super easy! You can find Dr. Hyman’s recipe here. Note: If using Back Ribs, reduce cooking time to one hour.

INGREDIENTS

INGREDIENTS FOR RIBS:
3 – pounds Buffalo Short Ribs or 2 packages Back Ribs
1½ – teaspoons Chinese Five Spice
¾ – teaspoon ground ginger
1½ – teaspoons garlic powder
1½ – teaspoons onion powder
½ – teaspoon sea salt
2 – cups Buffalo Broth or organic beef or chicken broth, heated

INGREDIENTS FOR ROASTED CARROTS & ONIONS:
8 – carrots, peeled and split lengthwise
2 – onions, peeled and cut into wedges
olive oil
salt and pepper

INGREDIENTS FOR BBQ SAUCE:
½ – cup unsweetened, unsalted tomato paste
¼ – teaspoon all-natural liquid smoke (optional)
1 – teaspoon Chinese 5 Spice
½ – teaspoon garlic powder
½ – teaspoon onion powder
2 – tablespoons coconut aminos or tamari
2 – tablespoons apple cider vinegar
½ to 1 cup reserved braising liquid

DIRECTIONS
5 SPICE BBQ BUFFALO RIBS
1 – Rinse the ribs and pat them dry. Place the ribs in a pan, spacing them apart.
2 – Combine all of the rib spices in a bowl.
3 – Rub all the spices into the meat. Cover and allow the ribs to rest for 1 to 2 hours at room temperature.
4 – Preheat the oven to 350°.
5 – Bake the ribs, uncovered, for 15 minutes.
6 – Add the hot broth and cover with foil. Continue to cook/braise for 1½ hours. Check meat for tenderness; if it is not to your desired tenderness, continue to braise for another 20 minutes or until preferred tenderness is reached.
7 – Place the carrots and onions on a baking sheet, drizzle generously with olive oil, and season with salt and pepper, tossing to coat. Add the pan to the oven after the ribs have cooked for 1 hour and 15 minutes.
8 – While the ribs and vegetables are cooking, mix all of the BBQ sauce ingredients together.
9 – Remove the braised ribs and roasted vegetables from the oven and transfer the ribs to the baking sheet with the roasted vegetables.
10 – Drain juices from the braising pan and add ½ to 1 cup of the reserved pan juices to the sauce.
11 – Turn the oven to broil and place a rack on second shelf from the top.
12 – Mop the ribs with the sauce and place in the oven. Broil until the sauce starts to bubble a bit, about 4 minutes. Turn the ribs and repeat mopping and broiling.
REMOVE FROM THE OVEN AND SERVE. YOU WILL LOVE THIS!

Jill O’Brien
https://wildideabuffalo.com/blogs/recipes/5-spice-buffalo-ribs

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Wild Idea Buffalo Recipe of the Week – CURRIED SHORT RIBS

November 16, 2022 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 CURRIED SHORT RIBS. Included are recipes for the Short Ribs, Vegetables and Curry. To make this week’s recipe you’ll be needing Wild Idea Buffalo Short Ribs, Curry Powder, Ground Ginger, Sea Salt, Apple Cider, Vegetables, and Curry. 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 2022! https://wildideabuffalo.com/

CURRIED SHORT RIBS
This recipe is perfect for when you want a great meal but have limited time. The aromatic flavors will bring the curious to the kitchen. Note: If using Back Ribs, reduce cooking time to one hour.

INGREDIENTS
INGREDIENTS FOR RIBS:
2.5 – pounds Buffalo Short Ribs or 2 packages Back Ribs
2 – teaspoons curry powder
1 – teaspoon ground ginger
½ – teaspoon sea salt
2 – cups apple cider, heated

INGREDIENTS FOR VEGETABLES & CURRY:
½ – tablespoon olive oil
4 – tablespoons unsalted butter
1 – onion, peeled and chopped
½ – butternut squash, peeled & cubed
salt and pepper
1 – can coconut milk
1 – tablespoon tamari
2 – teaspoons brown sugar
2 – cloves garlic, chopped
2 – teaspoons red pepper flakes
zest and juice of one lemon, separated
2 – teaspoons curry powder
fresh cilantro or basil, chopped

DIRECTIONS
CURRIED SHORT RIBS
1 – Rinse the ribs under cold water and pat dry. Place the ribs a pan, spacing them apart.
2 – Mix curry powder, ginger, and salt together.
3 – Rub the spice mixture into the meat. Cover and allow the ribs to rest for 1 to 2 hours at room temperature.
4 – Preheat the oven to 350°.
5 – Bake the ribs, uncovered, for 15 minutes.
6 – Add the hot cider and cover with foil. Braise for 1½ hours. Check meat for tenderness. If not done to desired consistency, continue to braise for another 20 minutes or until preferred tenderness is reached.
7 – While the ribs are braising, prep the squash, onions, and curry sauce ingredients.
8 – Remove the ribs from the oven and turn over so the tops are now in the pan juices. Cover and allow to rest for 10 minutes.
9 – Transfer the ribs to a cutting board and cut each strip in between the bone. Cover while making the sauce.
10 – In a skillet over medium-high heat, add the olive oil and 2 tablespoons of the butter. Add the onion and the squash and season with a bit of salt and pepper. Sauté until al dente.
11 – While vegetables are cooking, mix the coconut milk, tamari, and brown sugar together and set aside.
12 – Remove vegetables from the pan and transfer to a plate. Add the remaining 2 tablespoons of butter to the pan, along with the chopped garlic and red pepper flakes. Give a quick sauté before adding the lemon zest and curry powder. Stir and sauté for a couple of minutes.
13 – Stir in the coconut milk mixture and bring to a light boil.
14 – Whisk in the lemon juice and return the vegetables to the skillet and stir to coat.
15 – Nestle the cut short ribs into the skillet and heat for about 3 to 4 minutes.
REMOVE FROM THE HEAT, GARNISH WITH FRESH CHOPPED HERBS, AND SERVE. SO GOOD!!!

Jill O’Brien
https://wildideabuffalo.com/blogs/recipes/curried-short-ribs

Diabetic Side Dish of the Week – Sweet Potato Orange Cups

November 13, 2022 at 6:02 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is Sweet Potato Orange Cups. The Cups are made using Oranges, Sweet Potatoes, Granulated Splenda No Calorie Sweetener, Splenda Brown Sugar Blend, Ground Cinnamon, Ground Ginger, Orange Juice Apples, Raisins, and Mini Marshmallows. 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

Sweet Potato Orange Cups
Serve as a side dish or dessert.

Recipe Ingredients:
4 small oranges
2 small cooked and mashed sweet potatoes
1/4 cup Splenda® Granulated No Calorie Sweetener
1/4 cup Splenda® Brown Sugar Blend
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 teaspoon orange juice
1/2 cup chopped apples
1/4 cup raisins
3/4 cup mini marshmallows

Cooking Directions:
1 – Halve oranges and squeeze over small bowl to loosen centers and extract juice. Place orange halves on baking sheet. Set juice aside.
2 – Preheat oven to 325°F (160°C).
3 – Mix potatoes, Splenda® Granulated Sweetener, Splenda® Brown Sugar Blend, cinnamon, ginger and orange juice together in a medium size bowl until well blended.
4 – Stir in the chopped apples and raisins.
5 – Spoon the potato mixture into the orange halves. Top with the mini marshmallows.
6 – Place filled oranges on a baking sheet. Bake in preheated oven for 30 to 40 minutes or until marshmallows are lightly browned and center is warm.
Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe; 1 orange cup): Calories: 120; Calories from Fat: 0; Total Fat: 0g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 10mg; Total Carbs: 28g; Dietary Fiber: 2g; Sugars: 21g; Protein: 1g.
https://www.cooksrecipes.com/diabetic/sweet_potato_orange_cups_recipe.html

Jennie – O Turkey Recipe of the Week – Bahn Mi Turkey Burgers

November 11, 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 a Bahn Mi Turkey Burgers. Included are recipes for the Bahn Mi Turkey Burgers, Quick Pickled Carrots, and the Sriracha Aioli. To make the Burger you’ll be needing Coconut Aminos, Lime Juice, Ground Ginger, Garlic Powder, Oil, JENNIE-O® Lean Turkey Burger Patties, Burger Buns, Quick Pickled Carrots, and Sriracha Aioli. Suggested toppings; Cilantro, thinly sliced Cucumber, thinly sliced Jalapeno. 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/

Bahn Mi Turkey Burgers
Looking for a new taste experience? These Bahn Mi Burgers are loaded with flavor! Topped with pickled carrots and Sriracha Aioli, these tasty Vietnamese inspired burgers pack a punch of flavor!

Total Time – 45 minutes
Serving Size – Servings: 4

Ingredients
2 – tablespoons coconut aminos
1 – tablespoon lime juice
1/2 – teaspoon ground ginger
1/2 – teaspoon garlic powder
2 – tablespoons oil
1 – (16-ounce) package JENNIE-O® Lean Turkey Burger Patties
4 – burger buns or iceberg lettuce
Quick Pickled Carrots; recipe follows
Sriracha Aioli; recipe follows
Suggested toppings; Cilantro, thinly sliced cucumber, thinly sliced jalapeno

Quick Pickled Carrots
1 – cup water
1/2 – cup white vinegar
3 – tablespoons sugar
1 – teaspoon salt
1 – (10-ounce) bag shredded carrots

Sriracha Aioli
1 – cup mayonnaise
1 – tablespoon sriracha sauce, or to taste

Directions
For Quick Pickled Carrots
1) In small saucepan over medium-high heat, combine water, vinegar, sugar and salt. Bring to boil. Place carrots in heatproof container. Pour vinegar mixture over carrots. Let cool 30 minutes. Chill.

For Sriracha Aioli
1) In small bowl, combine mayonnaise and sriracha.

Directions:
1) In small bowl, whisk together coconut aminos, lime juice, ginger and garlic powder.

2) In large skillet over medium-high heat, heat oil. Add patties to skillet. Pour half of the coconut aminos mixture over patties. Cook 3 to 5 minutes. Flip patties. Pour remaining coconut aminos mixture over patties. Cook 5 to 6 minutes or until cooked thoroughly. Always cook to well-done, 165°F as measured by a meat thermometer.

3) Serve patties in buns with Quick Pickled Carrots, Sriracha Aioli and suggested toppings.

Nutrition
Calories – 823
Protein – 27g
Carbohydrates – 42g
Fiber – 2.6g
Sugars – 18.1g
Fat – 58.9g
Cholesterol – 103.1mg
Sodium – 1482.1mg
Saturated Fat – 10.4g
https://www.jennieo.com/recipes/bahn-mi-turkey-burgers/

Diabetic Dessert of the Week – Pumpkin Spice Mini Donuts THURSDAY

November 10, 2022 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is – Pumpkin Spice Mini Donuts. To make this week’s recipe you’ll be needing Nonstick Cooking Spray, Granulated Sugar, Ground Cinnamon, White Whole Wheat Flour, Brown Sugar, Baking Powder, Salt, Ground Ginger, Ground Nutmeg, Baking Soda, Canned Solid Pumpkin, Eggs, Milk, Butter, and Vanilla. Enjoy the Donuts! 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/

Pumpkin Spice Mini Donuts
Perfect for Halloween, Thanksgiving and any time in between, these mini-donuts are jam-packed with cinnamon, ginger and pumpkin flavor!

Ingredients
Nonstick cooking spray
1 tablespoon granulated sugar
2 teaspoons ground cinnamon, divided
2 cups white whole-wheat flour
1/2 cup packed brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
1/2 cup canned solid-pack pumpkin
2 eggs
1/4 cup (1/2 stick) butter, softened
1/4 cup fat-free (skim) milk
1 teaspoon vanilla

Directions
Yield: 36 donuts
Serving size: 2 donuts

1. Preheat oven to 350°F. Spray 36 mini (1 3/4-inch) muffin cups with nonstick cooking spray. Combine granulated sugar and 1 teaspoon cinnamon in small bowl; set aside.

2. Combine flour, brown sugar, baking powder, remaining 1 teaspoon cinnamon, salt, ginger, nutmeg and baking soda in medium bowl; mix well. Beat pumpkin, eggs, butter, milk and vanilla in large bowl with electric mixer at medium speed until combined. Gradually add flour mixture, beating well after each addition. Spoon scant tablespoonful batter into each prepared muffin cup.

3. Bake 12 minutes, or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 2 minutes.

4. Working one at a time, dip doughnuts into cinnamon-sugar mixture, turning to coat evenly. Return to wire racks; let stand until set. Serve warm or cool completely.

Nutrition Information:
Calories: 115 calories, Carbohydrates: 19 g, Protein: 3 g, Fat: 3 g, Saturated Fat: 2 g, Cholesterol: 28 mg, Sodium: 157 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/pumpkin-spice-mini-donuts/

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/

Wild idea Buffalo Recipe of the Week – 5 SPICE BBQ BUFFALO RIBS

November 9, 2022 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 5 SPICE BBQ BUFFALO RIBS. Included is the recipe for the Ribs and also for the Roasted Carrots and Onions and the BBQ Sauce. To make the Ribs you’ll be needing Wild Idea Buffalo Short Ribs, Chinese Five Spice, Ground Ginger, Garlic Powder, Onion Powder, Sea Salt, and Buffalo Broth. 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 2022! https://wildideabuffalo.com/

5 SPICE BBQ BUFFALO RIBS
This recipe was inspired by Dr. Mark Hyman. I stayed true to the seasonings but modified the technique from baking to braising, as it has been my experience that baking true 100% grass-fed/grass-finished meats does not work. Braising is required to break down the connective tissues for a fall-off-the-bone tenderness. The results were delicious! This recipe may look long and complicated, but it is super easy! You can find Dr. Hyman’s recipe here. Note: If using Back Ribs, reduce cooking time to one hour.

Ingredients for Ribs:

3 – pounds Buffalo Short Ribs or 2 packages Back Ribs
1½ – teaspoons Chinese Five Spice
¾ – teaspoon ground ginger
1½ – teaspoons garlic powder
1½ – teaspoons onion powder
½ – teaspoon sea salt
2 – cups Buffalo Broth or organic beef or chicken broth, heated

Ingredients for Roasted Carrots & Onions:
8 – carrots, peeled and split lengthwise
2 – onions, peeled and cut into wedges
olive oil
salt and pepper

Ingredients for BBQ Sauce:
½ – cup unsweetened, unsalted tomato paste
¼ – teaspoon all-natural liquid smoke (optional)
1 – teaspoon Chinese 5 Spice
½ – teaspoon garlic powder
½ – teaspoon onion powder
2 – tablespoons coconut aminos or tamari
2 – tablespoons apple cider vinegar
½ to 1 cup reserved braising liquid

Preparation:

1 – Rinse the ribs and pat them dry. Place the ribs in a pan, spacing them apart.
2 – Combine all of the rib spices in a bowl.
3 – Rub all the spices into the meat. Cover and allow the ribs to rest for 1 to 2 hours at room temperature.
4 – Preheat the oven to 350°.
5 – Bake the ribs, uncovered, for 15 minutes.
6 – Add the hot broth and cover with foil. Continue to cook/braise for 1½ hours. Check meat for tenderness; if it is not to your desired tenderness, continue to braise for another 20 minutes or until preferred tenderness is reached.
7 – Place the carrots and onions on a baking sheet, drizzle generously with olive oil, and season with salt and pepper, tossing to coat. Add the pan to the oven after the ribs have cooked for 1 hour and 15 minutes.
8 – While the ribs and vegetables are cooking, mix all of the BBQ sauce ingredients together.
9 – Remove the braised ribs and roasted vegetables from the oven and transfer the ribs to the baking sheet with the roasted vegetables.
10 – Drain juices from the braising pan and add ½ to 1 cup of the reserved pan juices to the sauce.
11 – Turn the oven to broil and place a rack on second shelf from the top.
12 – Mop the ribs with the sauce and place in the oven. Broil until the sauce starts to bubble a bit, about 4 minutes. Turn the ribs and repeat mopping and broiling.
13 – Remove from the oven and serve. You will love this!
Jill O’Brien
https://wildideabuffalo.com/blogs/recipes/5-spice-buffalo-ribs

Diabetic Dessert of the Week – No-Bake Pumpkin Mousse Parfaits

October 6, 2022 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is No-Bake Pumpkin Mousse Parfaits. To make this week’s Dessert you’ll be needing Reduced Fat Cream Cheese, Canned Solid Packed Pumpkin, Skim Milk, Vanilla Fat Free Sugar Free Instant Pudding and Pie Filling Mix, Ground Cinnamon, Ground Ginger, Ground Cloves, Reduced Fat Whipped Topping, and Gingersnap Cookies. There’s 138 calories and 17 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/

No-Bake Pumpkin Mousse Parfaits
Pumpkin is king, especially when it comes to fall desserts. And what’s even better than a tasty pumpkin mousse? A tasty pumpkin mousse that doesn’t require turning on the oven! These treats come together in just a few minutes and only require an hour in the fridge to set. They’re positively gourd-geous!

Ingredients
2 ounces reduced-fat cream cheese, softened
1 can (15 ounces) solid-pack pumpkin
3/4 cup fat-free (skim) milk
1 package (4-serving size) vanilla fat-free sugar-free instant pudding and pie filling mix
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
3 cups thawed reduced-fat whipped topping, divided
4 gingersnap cookies, crushed

Directions
Yield: 8 servings
Serving size: 1/8 of total recipe

1. Beat cream cheese in medium bowl with electric mixer at medium speed until smooth. Add pumpkin, milk, pudding mix, cinnamon, ginger, and cloves; beat 1 minute, or until smooth. Fold in 1 1/2 cups whipped topping.

2. Spoon 1/4 cup mousse into each of eight 6-ounce dessert glasses. Spoon 2 tablespoons whipped topping over each dessert. Top with 1/4 cup mousse. Cover and refrigerate 1 hour.

3. Just before serving, top each parfait with remaining whipped topping and gingersnap crumbs.

Nutrition Information:
Calories: 138 calories, Carbohydrates: 19 g, Protein: 3 g, Fat: 6 g, Saturated Fat: 3 g, Cholesterol: 5 mg, Sodium: 249 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/no-bake-pumpkin-mousse-parfaits/

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 Dessert of the Week – GINGER SNAPS

September 1, 2022 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dessert of the Week is GINGER SNAPS. To make this recipe you’ll be needing Granulated Splenda No Calorie Sweetener, Sugar, Unsalted Butter, Molasses, Canola Oil, Egg Substitute, All Purpose Flour, Baking Soda, Ground Ginger, Ground Cloves, and Cinnamon. There’s 110 calories and 16 carbs per serving (2 cookies). 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 2022! https://diabeticgourmet.com/

GINGER SNAPS
Enjoy the aroma of these heavily spiced ginger cookies while they bake. For best results, allow to cool for a few hours in the fridge. Recipe for Ginger Snaps from our Desserts recipe section.

Ingredients

2/3 cup Splenda No Calorie Sweetener, Granulated
3/4 cup sugar
2/3 cup unsalted butter
1/3 cup molasses*
2 tablespoons canola oil
1/4 cup egg substitute
3 1/4 cups all-purpose flour
2 teaspoons baking soda
8 teaspoons ground ginger
1/2 teaspoon ground cloves
2 teaspoons cinnamon
*Use Robust Molasses for a more robust molasses flavor.

**Cookie Dough can also be rolled out and cut into circles or shapes.

Directions

1 – Mix Splenda Granulated Sweetener, sugar, butter, molasses and oil together in a medium mixing bowl. Mix on medium speed until creamy. Scrape sides of the bowl. Add egg and mix well. Add remaining ingredients and mix until blended.
2 – Divide dough in half. Roll into logs approx. 1 1/2 inches wide and 14 inches long. Cover with plastic wrap and refrigerate for 3 hours or freeze for 1 1/2 hours or until firm.
3 – Preheat oven to 350 degrees F. Lightly oil cookie sheets.
4 – Slice cookies approx. 1/4 inch thick. ** Place on prepared sheets.
5 – Bake 10-12 minutes or until bottoms are lightly browned.
NOTES:
Enjoy the aroma of these heavily spiced ginger cookies while they bake. For best results, allow to cool for a few hours in the fridge.

Recipe Yield: Yield: 36 servings
Serving Size: 2 cookies

NUTRITIONAL INFORMATION PER SERVING:
Calories: 110
Fat: 4.5 grams
Saturated Fat: 2 grams
Sodium: 75 milligrams
Cholesterol: 10 milligrams
Protein: 2 grams
Carbohydrates: 16 grams
Sugars: 7 grams
https://diabeticgourmet.com/diabetic-recipes/ginger-snaps

Diabetic Dessert of the Week – MIXED BERRY KEBABS WITH LEMON-GINGER YOGURT DIP

August 4, 2022 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dessert of the Week is a MIXED BERRY KEBABS WITH LEMON-GINGER YOGURT DIP . Included is the recipe for the Dip along with the Kabob. To make this week’s recipe you’ll be needing Nonfat Vanilla Greek Yogurt, Splenda No Calorie Sweetener, Ground Ginger, Lemon Juice, Fresh Blackberries, Fresh Raspberries, and Fresh Blueberries. There’s 80 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 2022! https://diabeticgourmet.com/

MIXED BERRY KEBABS WITH LEMON-GINGER YOGURT DIP
Recipe for Mixed Berry Kebabs with Lemon-Ginger Yogurt Dip from our Desserts recipe section.

Ingredients

Dip Ingredients

1/2 cup nonfat vanilla Greek yogurt
2 packets Splenda No Calorie Sweetener
1/4 teaspoon ground ginger
1 teaspoon lemon juice

Kabobs Ingredients

1/3 cup fresh blackberries
1/3 cup fresh raspberries
1/3 cup fresh blueberries
2 each skewers

Directions

Mix dip ingredients together until smooth.
Skewer berries to make two kabobs. Serve each kabob with 1/4 cup yogurt dip.

Recipe Yield: Yield: 2 servings

Serving size: 1 kabob and 1/4 cup yogurt

NUTRITIONAL INFORMATION PER SERVING:
Calories: 80
Fiber: 3 grams
Protein: 6 grams
Carbohydrates: 14 grams
Sugars: 10 grams
https://diabeticgourmet.com/diabetic-recipes/mixed-berry-kebabs-with-lemon-ginger-yogurt-dip

Diabetic Dish of the Week – Chicken and Broccoli Stir-Fry With Peanuts

July 19, 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 Chicken and Broccoli Stir-Fry With Peanuts. To make this week’s Dish you’ll be needing Fat Free Reduced Sodium Chicken Broth, Reduced Sodium Soy Sauce, Corn Starch, Salt, Ground Ginger, Garlic Powder, Nonstick Cooking Spray, Skinless Chicken Breast Halves, Broccoli Florets, Red Bell Pepper, and Unsalted Dry Roasted Peanuts. There’s 231 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 2022! https://www.diabetesselfmanagement.com/

Chicken and Broccoli Stir-Fry With Peanuts
Looking for a quick, easy, and nourishing meal for busy weeknights? This low-carb chicken stir-fry is ready before you can say “Dinnertime!”

Ingredients

1 1/2 cups fat-free reduced-sodium chicken broth, divided

2 tablespoons reduced-sodium soy sauce

1 1/2 tablespoons cornstarch

1/2 teaspoon salt

1/4 teaspoon ground ginger

1/4 teaspoon garlic powder

Nonstick cooking spray

1/2 teaspoon vegetable oil

1 pound boneless skinless chicken breast halves, cut into 2 x 1/4-inch strips

1 cup small broccoli florets

1 cup red bell pepper strips

1/4 cup chopped unsalted dry-roasted peanuts

Directions
Yield: 4 servings
Serving size: 1 cup

1. Combine 1 cup chicken broth with soy sauce, cornstarch, salt, ginger, and garlic powder in small container. Stir until smooth; set aside.

2. Lightly coat large skillet with cooking spray; heat over high heat until hot. Add oil; tilt skillet to coat bottom of skillet. Add chicken; stir fry 2 minutes, or until no longer pink. Remove chicken from skillet.

3. Add remaining 1/2 cup chicken broth to skillet; bring to a boil. Add broccoli and bell pepper; return to a boil. Reduce heat and simmer, covered, 2 minutes, or until broccoli is crisp-tender.

4. Increase heat to high. Add chicken to skillet. Stir sauce and add to skillet. Bring to a boil; boiling 1 to 2 minutes, or until thickened. Stir in peanuts.

Nutrition Information:
Calories: 231 calories, Carbohydrates: 7 g, Protein: 31 g, Fat: 8 g, Saturated Fat: 2 g, Cholesterol: 69 mg, Sodium: 686 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/chicken-and-broccoli-stir-fry-with-peanuts/

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