“Meatless Monday” Recipe of the Week – HUMMUS

July 29, 2019 at 6:01 AM | Posted in Diabetic Gourmet Magazine, Meatless Monday, Uncategorized | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week – HUMMUS. Start the party, here’s the perfect “Meatless” appetizer, Hummus! Made using Chickpeas, Garlic, Sesame Tahini, Lemon, Olive Oil, and Cayenne Pepper. Only 49 calories and 5 net carbs per serving. The Recipe is from one of my favorite sites the Diabetic Self Management website, also a fantastic Magazine that you can subscribe to. At the Diabetes site you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes Management tips, Diabetes News, and more! So be sure to check it out today. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

HUMMUS

Ingredients

1 (15 oz.) can chickpeas, drained, reserve 1 tablespoon liquid
3-6 cloves garlic, minced
1 tablespoon sesame tahini
Juice of 1 lemon
2 teaspoons olive oil
Pinch of cayenne pepper

Directions

* Combine all ingredients into a blender until smooth, using 1 tablespoon chickpea liquid if necessary to make a smooth spread.

Recipe Yield: Yield: 12 servings Serving Size: 2 tablespoons

NUTRITIONAL INFORMATION PER SERVING:
Calories: 49
Fat: 2 grams
Fiber: 2 grams
Sodium: 33 milligrams
Protein: 2 grams
Carbohydrates: 7 grams
Sugars: 1 grams
https://diabeticgourmet.com/diabetic-recipes/hummus

“Meatless Monday” Recipe of the Week – PENNE MEDITERRANEAN DELIGHT SALAD

March 19, 2018 at 5:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – PENNE MEDITERRANEAN DELIGHT SALAD. Dreamfields Penne Rigate, Cherry Tomatoes, Red Onion, and Green Olives are just some of the ingredients that make up this week’s recipe. The recipe is from the Diabetic Gourmet Magazine website. If you’re looking for Diabetic Friendly recipes of any type, check out the Diabetic Gourmet site! Enjoy and eat Healthy in 2018! https://diabeticgourmet.com/

PENNE MEDITERRANEAN DELIGHT SALAD

Ingredients

2 cups (dry) Dreamfields Penne Rigate
1 cup red and/or yellow cherry tomatoes, cut in half
2/3 cup prepared hummus
1/2 cup chopped red onion
1/3 cup black and/or green pitted Greek olives, cut in half
1/4 cup crumbled feta cheese
1/4 cup chopped fresh basil
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1 tablespoon capers, drained
1/2 teaspoon each salt and ground black pepper
2 tablespoons toasted pine nuts

Directions

  • Prepare pasta according to package directions. Rinse in cold water and drain well.
    Gently toss remaining ingredients except pine nuts with pasta. Refrigerate, covered, to chill.
    Sprinkle with pine nuts before serving.
    NOTES:
    Hummus makes a very delicious and different pasta salad dressing. This recipe can serve as a filling lunch salad. If the mixture is dry, drizzle some additional olive oil to moisten. Add the pine nuts just before serving.

Recipe Yield: Makes 4 servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 440
Calories from fat: 54
Fat: 22 grams
Saturated Fat: 4 grams
Fiber: 9 grams
Sodium: 1154 milligrams
Cholesterol: 8 milligrams
Protein: 14 grams
Carbohydrates: 0 grams
https://diabeticgourmet.com/diabetic-recipes/penne-mediterranean-delight-salad

Jennie – O Turkey Recipe of the Week – Turkey Vegetable Sandwich

September 1, 2017 at 5:26 AM | Posted in Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is – Turkey Vegetable Sandwich. Made with JENNIE-O® Hickory Smoked Sun-Dried Tomato Turkey Breast along with Hummus, Carrots, Avocado, Beets, and more! We’ve had the JENNIE-O® Hickory Smoked Sun-Dried Tomato Turkey Breast many times and love it! You can find this recipe along with all the other delicious and healthy recipes all at the Jennie – O Turkey website. Enjoy and Make the SWITCH! https://www.jennieo.com/

 

 

Turkey Vegetable Sandwich
How do you get kids to eat their veggies? Put those veggies in a sandwich and top them with smoked turkey and creamy hummus! This Turkey Vegetable Sandwich makes for a quick and tasty school lunch kids would never trade away, no matter how many juice boxes they were offered.

INGREDIENTS

⅓ cup hummus spread
4 slices whole-grain bread, toasted
4 ounces JENNIE-O® Hickory Smoked Sun-Dried Tomato Turkey Breast, from the service deli
1 avocado, sliced
1 carrot, peeled and shredded
1 beet, peeled and shredded
½ cucumber peeled and shredded
½ cup shredded purple cabbage
salt and freshly ground pepper, if desired

DIRECTIONS

1) Spread hummus evenly among bread slices.
2) Top with turkey, avocado, carrot, beet, cucumber, cabbage and salt and pepper if desired.
3) Top with remaining bread slice.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories420
Protein25g
Carbohydrates44g
Fiber13g
Sugars9g
Fat18g
Cholesterol25mg
Sodium920mg
Saturated Fat2.5g
https://www.jennieo.com/recipes/1181-turkey-vegetable-sandwich

 

 

Hickory Smoked Sun Dried Tomato Turkey Breast

Try this Hickory Smoked Sun Dried Tomato Turkey Breast on your sandwich or in a salad.

* PRESEASONED
* NO ALLERGENS
https://www.jennieo.com/products/232-hickory-smoked-sun-dried-tomato-turkey-breast

Diabetic Dish of the Week – Spicy and Sweet Roasted Red Pepper Hummus

February 14, 2017 at 6:07 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is a Spicy and Sweet Roasted Red Pepper Hummus. A perfect appetizer, side dish, or lunch. Enjoy and Eat Healthy!

 
Spicy and Sweet Roasted Red Pepper Hummus
Ingredients
1 (15 ounce) can Bush’s Garbanzo Beans, drained
1 (4 ounce) jar roasted red peppers
3 tablespoons lemon juice
1 1/2 tablespoons tahini
1 clove garlic, minced
1/2 teaspoon ground roasted cumin
1/2 teaspoon ground nutmeg
1/2 teaspoon cayenne pepper
1/4 teaspoon sea salt
1 tablespoon chopped fresh parsley
Directions
1 – In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, nutmeg, cayenne, and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.)
2 – Sprinkle the hummus with the chopped parsley before serving.
* Serve with Crackers, Pita Chips, or sliced Vegetables

Diabetic Dish of the Week – Sweet Red Pepper Hummus

February 16, 2016 at 6:00 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Recipe of the Week | Leave a comment
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For this week’s Diabetic Dish of the Week – Sweet Red Pepper Hummus. Perfect Diabetic Friendly Dip Appetizer, serve with Wheat Crackers or Pita Chips. You can find this recipe along with all the other delicious and healthy recipes on the CooksRecipes website, Enjoy! http://www.cooksrecipes.com/index.html

 

Sweet Red Pepper Hummus

A delicious dip to serve at any party!Cooksrecipes 2

Recipe Ingredients:

1 tablespoon extra virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon apple cider vinegar
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon cumin
2 tablespoons Splenda® Granulated No Calorie Sweetener
1 (19-ounce) can garbanzo beans, drained
2 cups chopped red bell pepper
Olive oil-flavored cooking spray

Cooking Directions:

1 – Spray non-stick sauté pan with olive oil spray. Sauté red peppers for 4 to 5 minutes. Set aside.
2 – In food processor, add all ingredients including red peppers. Purée for 1 minute, scrape the sides, and continue to purée until smooth.
3 – Refrigerate until serving time.

Makes 15 (1/4 cup) servings.

Nutritional Information Per Serving (1/15 of recipe; 1/4 cup): Calories: 60; Calories from Fat: 15; Total Fat: 1g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 190mg; Total Carbs: 10g; Dietary Fiber: 2g; Sugars: 2g; Protein: 2g.

http://www.cooksrecipes.com/diabetic/sweet_red_pepper_hummus_recipe.html

“Meatless Monday” Recipe of the Week – Red Lentil Hummus

January 18, 2016 at 6:06 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week – Red Lentil Hummus. A perfect Vegetarian Appetizer that can be served with whole wheat crackers/pita. You can find this recipe along with a great selection of Vegan and Vegetarian Recipes at the PBS website. http://www.pbs.org/food/recipes/

 

Red Lentil Hummus

Ingredients
1 cup dried red lentilsPBS3
Water
2 garlic cloves, peeled
Peel from 1/2 lemon & zest from 1/2 lemon, divided
2 tablespoons extra-virgin olive oil, plus more for
1 1/2 tablespoons tahini paste
Juice from 1 1/4 lemon
Salt
2 pinches of sumac
Carrots, celery, Persian cucumbers, for serving
Directions
1 – In a medium saucepan, set over medium heat, combine the lentils, water, garlic cloves and peel from 1/2 lemon. Bring to a simmer and cover the pan. Cook for 15 to 20 minutes, until the water has evaporated and the lentils are thoroughly cook. (If a very small amount of residual water is in the lentils, that’s ok!) Remove the lemon peel and discard.
2 – To a blender or food processor, add the olive oil, lentils and softened garlic cloves, tahini paste, juice from 1 lemon and a few pinches of salt. Pulse until very smooth. Give it a taste and adjust the salt according to taste (I added a few more pinches).
3 – Transfer to a serving bowl. Drizzle with a teaspoon or two of olive oil and top with a few pinches of sumac. Serve with crudite and crackers/pita.

http://www.pbs.org/food/recipes/red-lentil-hummus/

Sweet Red Pepper Hummus

August 6, 2015 at 4:59 AM | Posted in CooksRecipes | Leave a comment
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Passing along a Diabetic – Friendly Sweet Red Pepper Hummus, it’s only 60 calories and 10 carbs per serving. From one of my favorite recipe sites, CooksRecipes. Which has countless Diabetic, Healthy, and Delicious Recipes. http://www.cooksrecipes.com/index.html

 

 

Sweet Red Pepper Hummus – A delicious dip to serve at any party!Cooksrecipes 2

Recipe Ingredients:

1 tablespoon extra virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon apple cider vinegar
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon cumin
2 tablespoons Splenda® Granulated No Calorie Sweetener
1 (19-ounce) can garbanzo beans, drained
2 cups chopped red bell pepper
Olive oil-flavored cooking spray

 

Cooking Directions:

Spray non-stick sauté pan with olive oil spray. Sauté red peppers for 4 to 5 minutes. Set aside.
In food processor, add all ingredients including red peppers. Purée for 1 minute, scrape the sides, and continue to purée until smooth.
Refrigerate until serving time.
Makes 15 (1/4 cup) servings.

 

Nutritional Information Per Serving (1/15 of recipe; 1/4 cup): Calories: 60; Calories from Fat: 15; Total Fat: 1g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 190mg; Total Carbs: 10g; Dietary Fiber: 2g; Sugars: 2g; Protein: 2g.

Exchanges per Serving: 2/3 Starch.

http://www.cooksrecipes.com/diabetic/sweet_red_pepper_hummus_recipe.html

Sweet and Savory Carrot Recipes

July 19, 2015 at 5:32 AM | Posted in carrots, diabetes, diabetes friendly, Diabetic Living On Line | 1 Comment
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Carrots, carrots, everywhere and it’s time to put them to good use! Here to help you with that from the Diabetic Living On Line website, Sweet and Savory Carrot Recipes. Find these and so many more delicious and Diabetic Friendly recipes on the site. http://www.diabeticlivingonline.com/

 

 

Sweet and Savory Carrot RecipesDiabetic living logo
Carrots are the perfect addition to just about any meal, whether you want sweet or savory flavors. Plus, carrots are low in calories, high in fiber, and loaded with beta-carotene, a nutrient that converts to essential vitamin A in the body.
Carrot Smoothies

With just four ingredients (including the ice!), these low-carb smoothies are a snap to make for breakfast or a diabetic snack……

 

 

Dilled Shrimp with Beans and Carrots

Loaded with veggies and brown rice, this fiber- and protein-rich dish will leave you feeling satisfied. You’ll love the short ingredients list and the easy-version variation for busy weeknights……

 

 

Carrot Hummus

Featuring carrots, garbanzo beans, and a hint of lemon, this low-carb hummus makes a healthy appetizer or potluck dish. Serve with pita bread triangles, vegetable sticks, or whole grain crackers…….

 

 

*Click the link below to get all the Sweet and Savory Carrot Recipes

http://www.diabeticlivingonline.com/diabetic-recipes/popular/sweet-and-savory-carrot-recipes

Diabetic Dish of the Week – Turkey and Veggie Roll-Ups

July 7, 2015 at 5:01 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week | 1 Comment
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For this week’s Diabetic Dish of the Week it’s Turkey and Veggie Roll-Ups. Hummus, Baby Spinach, and Jennie – O Sliced Oven Roasted Turkey Breast makes this one good sounding Roll-Up!

 

Turkey and Veggie Roll-Ups

Makes 2 Servings

Ingredients
2 Tablespoons Hummus (any flavor)
1 (8 – Inch) Whole Grain Tortilla
1/4 Cup Sliced Baby Spinach
2 Slices Jennie – O Sliced Oven Roasted Turkey Breast
1/4 Cup Thinly Sliced English Cucumber
1 or 2 Slices of Sargento Ultra Thin Swiss Cheese
1/4 Cup Thinly Sliced Carrot

 

Directions
Spread Hummus on Tortilla to within 1 inch of edge. Layer with Spinach, Turkey, Cucumber, Cheese, and Carrots. Roll up Jelly-Roll Style, cut into 4 pieces. Enjoy!

 

Nutition
Clories 14, Total Fat 1g, Protein 11g, Carbs 14g, Cholesterol 16mg, Fiber 2g, Sodium 292mg

Diabetic Dish of the Week – Carrot Hummus

February 10, 2015 at 6:33 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Friendly Dish is Carrot Hummus.

 

Carrot Hummus

Ingredients

1 cup chopped carrots
1 15 – ounce can garbanzo beans (chickpeas), rinsed and drained
1/4 cup tahini (sesame seed paste)
2 tablespoons lemon juice
2 cloves garlic, quartered
1/2 teaspoon roasted ground cumin
1/4 teaspoon sea salt
2 tablespoons snipped fresh parsley
Assorted dippers (such as toasted whole wheat pita bread triangles, vegetable sticks, and/or whole-grain crackers)

 
Directions

1 – In a covered small saucepan cook carrots in a small amount of boiling water for 6 to 8 minutes or until tender; drain. In a food processor combine cooked carrots, garbanzo beans, tahini, lemon juice, garlic, cumin, and salt. Cover and process until mixture is smooth. Transfer to a small serving bowl. Stir in parsley.
2 – Cover and chill for at least 1 hour or for up to 3 days. If too thick, stir in enough water, 1 tablespoon at a time, until dipping consistency. Serve with assorted dippers. Makes 2 cups, 16 (2-tablespoon) servings.

 
Nutrition Facts Per Serving:

Servings Per Recipe: 16
PER SERVING: 60 cal., 2 g total fat 124 mg sodium, 8 g carb. (2 g fiber), 2 g pro.

 

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