Diabetic Side Dish of the Week -Barbecued Beans

September 19, 2021 at 6:02 AM | Posted in beans, 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 Barbecued Beans. To make this week’s Dish you’ll be needing Smoked Bacon, Onion, Ketchup, White Vinegar, Water, Prepared Mustard, Worcestershire Sauce, Salt, Ground Pepper, Great Northern Beans, and Equal® Spoonful. There’s 185 calories and 9 grams of Protein per serving. 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

Barbecued Beans
Canned beans from the base of this easy to make stovetop prepared side dish.

Recipe Ingredients:
1 slice smoked bacon
1/2 cup chopped onion
1/2 cup ketchup
2 tablespoons white vinegar
2 tablespoons water
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 (15.5-ounce) can Great Northern beans, drained
1/3 cup Equal® Spoonful*

Cooking Directions:
1 – Cut bacon into 1-inch pieces. Cook in medium saucepan over medium heat 2 to 3 minutes. Add onion and cook an additional 2 to 3 minutes or until bacon is crisp and onion is tender, stirring occasionally.
2 – Stir ketchup, vinegar, water, mustard, Worcestershire sauce, salt and pepper into bacon mixture. Stir in beans; reduce heat. Simmer, covered, 15 to 20 minutes to blend flavors. Stir in Equal®.
Makes 4 servings.

*May substitute 8 packets Equal sweetener.

Nutritional Information Per Serving (1/4 of recipe): calories 185, protein 9 g, carbohydrate 36 g, fat 1 g, cholesterol 1 mg, sodium 491 mg.
https://www.cooksrecipes.com/diabetic/barbecued_beans_recipe.html

Jennie – O Turkey Recipe of the Week – Turkey Burger Blends with Caramelized Onion

September 3, 2021 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 Turkey Burger Blends with Caramelized Onion. To make this week’s recipe you’ll be needing JENNIE-O® Turkey Burger Blends, Mayonnaise, Ketchup, Sweet Pickle Relish, Worcestershire Sauce, Lettuce Leaves, Tomato, and Yellow Onion. The Burger is 240 calories and 23 net carbs per serving. 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 2021! https://www.jennieo.com/

Turkey Burger Blends with Caramelized Onion
Made with a thoughtful blend of white turkey, black beans, whole grain brown rice, and pepitas, these turkey burger blends taste heavenly. Super simple to assemble, these carb-conscious burgers drizzle sweet and tangy sauce over lean, juicy turkey patties for quick weeknight dinners.

Total Time – 30 min
Serving Size – Makes 4 Servings

Ingredients

1 – (16-ounce) package JENNIE-O® Turkey Burger Blends
1/2 – cup mayonnaise
1/4 – cup ketchup
2 – tablespoons sweet pickle relish
1 – teaspoon Worcestershire sauce
4 – large lettuce leaves
4 – slices tomato
1 – large yellow onion, thinly sliced and caramelized

Directions

1) Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.

2) In small bowl, combine mayonnaise, ketchup, sweet pickle relish and Worcestershire sauce.

3) On lettuce leaves top with tomato, turkey burger, caramelized onion and burger sauce.

Nutrition

Calories – 240
Protein – 16g
Carbohydrates – 30g
Fiber – 7g
Sugars – 11g
Fat – 8g
Cholesterol – 35mg
Sodium – 490mg
Saturated Fat – 2.5g
https://www.jennieo.com/recipes/turkey-burger-blends-with-caramelized-onion/

Wild Idea Buffalo Recipe of the Week – Buffalo Bacon Blue Burgers

August 11, 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 Buffalo Bacon Blue Burgers. This one should be the Poster Food of Summertime! To make this week’s Recipe you’ll be needing Wild Idea Premium Ground Buffalo, Olive Oil, Mustard, Ketchup, Thyme, Salt, Pepper, Wild Idea Buffalo Bacon, Blue Cheese, Plum Preserves, and Hamburger Buns. In the good ole Summertime! You can find this recipe and purchase the Wild Idea Buffalo Premium Ground Buffalo and the Wild Idea Buffalo Bacon along with all the other Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2021! https://wildideabuffalo.com/

Buffalo Bacon Blue Burgers
The quintessential Buffalo Burger, complete with Buffalo Bacon, blue cheese and a touch of fruit preserves! This – soon to be new favorite, will have you making it again, and again and again. Enjoy!

Ingredients:

2 – 1 pound Wild Idea Premium Ground Buffalo
3 – tablespoons olive oil, plus a little more
1/2 – teaspoon mustard
2 – teaspoon ketchup
1/2 – teaspoon thyme
2 – teaspoon salt & pepper
1 – 10 ounce package Wild Idea Buffalo Bacon
6 – ounces blue cheese
½ – cup chokecherry or plum preserves, warmed
6 – hamburger buns

Preparations:

1 – Mix 2 tablespoons olive oil, mustard, ketchup, thyme, salt and pepper together.
2 – Mix above with Ground Buffalo until well incorporated.
3 – Divide into six portions and at pat out into bun size patties.
4 – In large skillet over medium high heat, add the other tablespoon of olive oil. Place buffalo bacon in pan and cook until crispy or desired doneness, turning once during cooking time.
5 – Preheat grill to high heat, 500 degrees. Ensure grill grates are clean.
6 – Brush burgers with a little oil and place on grill. Close grill lid during grilling time. Grill for 1.5 minutes then turn. Repeat again on each side, grilling for a total of 6 minutes.
7 – After the last turn, top the burgers with blue cheese. Close lid and grill for an additional 3 minutes.
8 – Remove burgers from heat, cover and allow them to rest for a few minutes.
9 – Place Buffalo Blue Burgers on bun, top with crispy bacon and drizzle with a little of the warmed preserves. Delicious!
Photo Credit: Jill O’Brien
https://wildideabuffalo.com/blogs/recipes/favorite-summertime-recipes

Jennie – O Turkey Recipe of the Week – Cowboy Calico Beans

August 6, 2021 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 Cowboy Calico Beans. To make this week’s recipe you’ll be needing JENNIE-O® Turkey Bacon, JENNIE-O® Lean Ground Turkey, Onion, Brown Sugar, Ketchup, Apple Cider Vinegar, Yellow Mustard, Salt, Pepper, Butter Beans, Kidney Beans, Pork and Beans, and Pinto Beans. 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 2021! https://www.jennieo.com/

Cowboy Calico Beans
Make the most of your slow cooker by combining butter, kidney and pinto beans with ground turkey and chopped turkey bacon in a homemade barbeque sauce.

Total Time – 4 Hours
Serving Size – Makes 10 Servings

Ingredients
1 (12-ounce) package JENNIE-O® Turkey Bacon, divided

1 (16-ounce) package JENNIE-O® Lean Ground Turkey

1 onion, chopped

1/2 cup packed brown sugar

1/4 cup ketchup

3 tablespoons apple cider vinegar

2 tablespoons yellow mustard

1/2 teaspoon salt

1/2 teaspoon pepper

1 (15-ounce) can butter beans, drained

1 (15-ounce) can kidney beans, rinsed and drained

2 (15-ounce) cans pork and beans

1 (15-ounce) can pinto beans, rinsed and drained

Directions
1.) In large skillet over medium heat, cook bacon 6 to 7 minutes or until crisped and browned. Remove from pan. Chop and reserve.

2.) In same large skillet, cook turkey and onion over medium high heat, stirring to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F as measured by a meat thermometer. Transfer to a 4-quart slow cooker.

3.) In small bowl, combine brown sugar, ketchup, vinegar, mustard, salt and pepper; add to meat mixture. Stir in beans and half of the bacon. Cover and cook on LOW 4 to 5 hours or until heated through. Garnish top with remaining chopped bacon.

4.) Alternatively, bake mixture in a casserole at 325°F 40 to 45 minutes or until bubbly. Top with remaining chopped bacon.

Nutrition
Calories – 359
Protein – 40g
Carbohydrates – 47.4g
Fiber – 10.9g
Sugars – 18.7g
Fat – 9.2g
Cholesterol 54mg
Sodium 986.2mg
Saturated Fat 2.3g
https://www.jennieo.com/recipes/cowboy-calico-beans/

Wild Idea Buffalo Recipe of the Week – HOT DOG DAYS OF SUMMER

July 14, 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, HOT DOG DAYS OF SUMMER. Here’s some great ideas for the next time you fire the grill for Wild Idea Buffalo BRATS, HOT DOGS, and SAUSAGES. You can find this recipe and purchase the Wild Idea Buffalo Hot Dogs and Sausages along with all the other Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2021! https://wildideabuffalo.com/

HOT DOG DAYS OF SUMMER
No matter how you like to top your dog, the key ingredient is still the hot dog itself. Wild Idea’s skinless Buffalo Hot Dogs are made from our 100% premium grass-fed buffalo meat and organic seasonings. So, fire up the grill and spread out your favorite toppings.

Pizza Dog Topping: Pizza Sauce and melted Mozzarella. You might also want to add some Wild Idea’s Buffalo Pepperoni!

HLT: Hot Dog, Lettuce and Tomato with Mayo. Wild Idea Buffalo Bacon might be an additional tasty topping too!

Relish and Onion Dog: Pickled Relish and Chopped Onions.

Keep it Simple: Ketchup and Mustard.

Pickled Dog: Peperoncini, Pickled Jalapeños and Red Onions.

Chili Cheese Dog: Hot Dog smothered in Chili and Cheese!

Other favorite toppings: Coleslaw, Sauerkraut, and B.B.Q Sauce.
Photo Credit: Jill O’Brien
https://wildideabuffalo.com/blogs/recipes/93332481-hot-dog-days-of-summer

 

Wild Idea Buffalo – BRATS, HOT DOGS, and SAUSAGES
All of our brats, hot dogs and sausages are made in-house from our 100% free-roaming grass-fed buffalo meat, with just the right amount of spice! The result: delicious-tasting products that are good and good for you too! What a Wild Idea! *All products are made without the use of added nitrites or nitrates, except for those naturally occurring in sea salt and celery powder.
https://wildideabuffalo.com/collections/brats-sausages-hot-dogs

One of America’s Favorites – French Fries

July 5, 2021 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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French fries

French fries, or simply fries (North American English), chips (British and Commonwealth English, Hiberno-English), finger chips (Indian English), hot chips (Australian English) or French-fried potatoes, are deep-fried potatoes, which have been cut into batons.

French fries are served hot, either soft or crispy, and are generally eaten as part of lunch or dinner or by themselves as a snack, and they commonly appear on the menus of diners, fast food restaurants, pubs, and bars. They are often salted and may be served with ketchup, vinegar, mayonnaise, tomato sauce, or other local specialties. Fries can be topped more heavily, as in the dishes of poutine or chili cheese fries. Chips can be made from sweet potatoes instead of potatoes. A baked variant, oven chips, uses less oil or no oil.

French fries are prepared by first cutting the potato (peeled or unpeeled) into even strips, which are then wiped off or soaked in cold water to remove the surface starch, and thoroughly dried. They may then be fried in one or two stages. Chefs generally agree that the two-bath technique produces better results. Potatoes fresh out of the ground can have too high a water content—resulting in soggy fries—so preference is for those that have been stored for a while.

A hamburger with crispy fries

In the two-stage or two-bath method, the first bath, sometimes called blanching, is in hot fat (around 160 °C/320 °F) to cook them through. This step can be done in advance. Then they are more briefly fried in very hot fat (190 °C/375 °F) to crisp the exterior. They are then placed in a colander or on a cloth to drain, salted, and served. The exact times of the two baths depend on the size of the potatoes. For example, for 2–3 mm strips, the first bath takes about 3 minutes, and the second bath takes only seconds. One can cook french fries using several techniques. Deep frying submerges food in hot fat, most commonly oil. Vacuum fryers are suitable to process low-quality potatoes with higher sugar levels than normal, as they frequently have to be processed in spring and early summer before the potatoes from the new harvest become available. In the UK, a chip pan is a deep-sided cooking pan used for deep-frying. Chip pans are named for their traditional use in frying chips.

Most french fries are produced from frozen potatoes which have been blanched or at least air-dried industrially. Most chains that sell fresh cut fries use the Idaho Russet Burbank variety of potatoes. It has been the standard for french fries in the United States. The usual fat for making french fries is vegetable oil. In the past, beef suet was recommended as superior, with vegetable shortening as an alternative. In fact, McDonald’s used a mixture of 93% beef tallow and 7% cottonseed oil until 1990, when they switched to vegetable oil with beef flavoring. Starting in the 1960s, more fast food restaurants have been using frozen french fries.

Crinkle-cut fries

French fries are fried in a two step process: the first time is to cook the starch throughout the entire cut at a low heat, and the second time is to create the golden crispy exterior of the fry at a higher temperature. This is necessary because if the potato cuts are only fried once, the temperature would either be too hot, causing only the exterior to be cooked and not the inside, or not hot enough where the entire fry is cooked, but its crispy exterior will not develop. Although the potato cuts may be baked or steamed as a preparation method, this section will only focus on french fries made using frying oil. During the initial frying process (approximately 150 °C), water on the surface of the cuts evaporates off the surface and the water inside the cuts gets absorbed by the starch granules, causing them to swell and produce the fluffy interior of the fry. The starch granules are able to retain the water and expand due to gelatinization. The water and heat break the glycosidic linkages between amylopectin and amylose strands, allowing a new gel matrix to form via hydrogen bonds which aid in water retention. The moisture that gets trapped in between the gel matrix is responsible for the fluffy interior of the fry. The gelatinized starch molecules move towards the surface of the fries “forming a thick layer of gelatinised starch” and this layer of pre-gelatinized starch will turn into the crispy exterior after the potato cuts are fried for a second time. During the second frying process (approximately 180 °C), the remaining water on the surface of the cuts will evaporate and the gelatinized starch molecules that collected towards the potato surface are cooked again, forming the crispy exterior. The golden-brown color of the fry will develop when the amino acids and glucose on the exterior participate in a Maillard browning reaction.

Although french fries were a popular dish in most British Commonwealth countries, the “thin style” french fries have been popularized worldwide in large part by the large American fast food chains such as McDonald’s, Burger King, and Wendy’s. In the United States, the J. R. Simplot Company is credited with successfully commercializing french fries in frozen form during the 1940s. Subsequently, in 1967, Ray Kroc of McDonald’s contracted the Simplot company to supply them with frozen fries, replacing fresh-cut potatoes. In 2004, 29% of the United States’ potato crop was used to make frozen fries – 90% consumed by the food services sector and 10% by retail. The United States is also known for supplying China with most of their french fries as 70% of China’s french fries are imported.

Waffle fries

Pre-made french fries have been available for home cooking since the 1960s, having been pre-fried (or sometimes baked), frozen and placed in a sealed plastic bag. Some varieties of french fries that appeared later have been battered and breaded, and many fast food chains in the U.S. dust the potatoes with kashi, dextrin, and other flavor coatings for crispier fries with particular tastes. French fries are one of the most popular dishes in the United States, commonly being served as a side dish to entrees and being seen in fast food restaurants. The average American eats around 30 pounds of french fries a year.

Fries tend to be served with a variety of accompaniments, such as salt and vinegar (malt, balsamic or white), pepper, Cajun seasoning, grated cheese, melted cheese, mushy peas, heated curry sauce, curry ketchup, hot sauce, relish, mustard, mayonnaise, bearnaise sauce, tartar sauce, chili, tzatziki, feta cheese, garlic sauce, fry sauce, butter, sour cream, ranch dressing, barbecue sauce, gravy, honey, aioli, brown sauce, ketchup, lemon juice, piccalilli, pickled cucumber, pickled gherkins, pickled onions or pickled eggs.

One of America’s Favorites – Red Slaw

May 24, 2021 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Lexington (North Carolina) style barbecue (pulled pork) served with hushpuppies, baked beans and red slaw (lower right)

Red slaw (sometimes called barbecue slaw) is a condiment commonly served on hot dogs, on barbecue pork sandwiches, as a side dish for other types of barbecue, on hamburgers, or with other foods. It is an essential part of “Lexington style” North Carolina barbecue.

Red slaw is different from traditional coleslaw in that it does not use mayonnaise as an ingredient, allowing it to be stored for longer periods without refrigeration and making it more suitable for outdoor serving. It is made with green cabbage, vinegar, water and ketchup, giving it the characteristic color. In addition to being a staple part of Lexington style barbecue, it is also common in other portions of the Southeastern United States. In these regions, regular cole slaw may be called “white slaw” to differentiate it from red slaw.

Recipes vary widely and may include other ingredients, such as onion, sugar, black pepper, mustard seed and other spices, depending on the region in which it is being served.

In the late 1990s, Wendy’s sold the “Carolina Classic Burger” which was a traditional hamburger with red slaw, onions, chili and American cheese, going so far as to trademark the name.

Ginger Noodle Salad

April 10, 2021 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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I have a recipe for a Ginger Noodle Salad. To make this Diabetic Friendly Recipe you’ll be needing Spaghetti, Ginger, Splenda® Granulated No Calorie Sweetener, Ketchup, Lite Soy Sauce, Chinese Chile Paste, Water, Lime Juice, and Sesame Oil. The Dish is 130 calories and 22 net carbs per serving. 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

Ginger Noodle Salad
Spicy Asian noodles are served on a bed of greens for an attractive side dish.

Recipe Ingredients:
4 ounces dry spaghetti or capellini

Dressing:
1 tablespoon minced ginger
3 tablespoons Splenda® Granulated No Calorie Sweetener
1 tablespoon ketchup
1/4 cup lite soy sauce
1/4 teaspoon Chinese chile paste (add more if you want it spicier)
1 tablespoon water
2 tablespoons fresh lime juice
1 teaspoon sesame oil or vegetable oil

2 cups mixed salad greens

Cooking Directions:
1 – Cook pasta following package directions.
2 – Place ginger, Splenda® Granulated Sweetener, ketchup, soy sauce, chili paste, and water in a medium saucepan. Simmer on medium-low heat 1 minute.
3 – Remove from heat. Add lime juice and sesame oil. Mix well. Add noodles and stir well. Serve immediately for a warm salad. Chill 15 to 20 minutes for a cold salad.
4 – To serve: place noodles on top of greens. Garnish, if desired.
Makes 4 servings.

Serving Suggestion: Garnish with fresh basil or cilantro, carrots and snow peas.

Nutritional Information Per Serving (1/4 of recipe): Calories: 130; Calories from Fat: 15; Total Fat: 2g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 590mg; Total Carbs: 24g; Dietary Fiber: 2g; Sugars: 1g; Protein: 5g.
https://www.cooksrecipes.com/diabetic/ginger_noodle_salad_recipe.html

Fajita Chicken Wings with Avocado Dipping Sauce

March 6, 2021 at 6:01 AM | Posted in chicken, CooksRecipes | Leave a comment
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I have a recipe for Fajita Chicken Wings with Avocado Dipping Sauce to pass along! Now these are some Wild Wings1 To make these you’ll be needing Chicken Wings, Fajita Seasoning, Ketchup, Vegetable Oil, Worcestershire Sauce, and Salt. Also included is a recipe for the Cool Ranch Avocado Dipping Sauce. Let the Party begin! 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

Fajita Chicken Wings with Avocado Dipping Sauce

Recipe Ingredients:
2 1/2 pounds chicken wings, split at the joint, wingtips removed
2 packages of fajita or taco seasoning
3/4 cup ketchup
1/4 cup vegetable oil
1/4 cup Worcestershire sauce
1 teaspoon salt

Cool Ranch Avocado Dipping Sauce:
2 Hass Avocados from Mexico
1 package ranch dressing mix
1/2 cup sour cream
1 tablespoon lemon juice

Cooking Directions:
1 – Mix the fajita seasoning, ketchup, vegetable oil, Worcestershire sauce and salt in a one gallon zipper-style plastic bag. Add chicken wings, seal bag and shake until the wings are completely covered in the marinade. Refrigerate at least one hour, or overnight.
2 – Preheat oven to 375°F (190°C).
3 – Place wings in a single layer onto a lightly greased or nonstick baking sheet. You may have to use two baking sheets to fit all of the wings.
4 – Place wings in oven and bake for 25 to 30 minutes. Serve warm with the Cool Ranch Avocado Dipping Sauce (recipe below).
5 – For Cool Ranch Avocado Dipping Sauce: In a small bowl, combine the avocado, ranch dressing mix, sour cream, and lemon juice. Mix thoroughly until smooth.
Makes 4 servings.
https://www.cooksrecipes.com/appetizer/fajita_chicken_wings_with_avocado_dipping_sauce_recipe.html

“Meatless Monday” Recipe of the Week – Where’s the Beef Bean Burgers

December 7, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Where’s the Beef Bean Burgers. To make these Burgers you’ll be using Pinto Beans, Black Beans, Quick Cooking Oats, Egg Substitute, Ketchup, Garlic Powder, Liquid Smoke, Cayenne Pepper, Green Onions, Cooking Spray, and Corn Oil. 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/

Where’s the Beef Bean Burgers
Ingredients
Preparation time: 15 minutes
Cooking time: 4–6 minutes.
Standing time: 15 minutes

1 can (15 ounces) pinto beans, rinsed and drained
1/2 15-ounce can black beans, rinsed and drained
1/2 cup uncooked quick-cooking oats
1/4 cup liquid egg substitute
1/4 cup no-salt-added ketchup
1/8 teaspoon garlic powder
1/4 teaspoon liquid smoke
2 dashes cayenne pepper
2 green onions, finely chopped
Cooking spray
2 tablespoons corn oil

Directions
Yield: 5 burgers

Serving size: 1 burger

1 – Combine rinsed and drained pinto and black beans in a large bowl; mash well using a potato masher. Stir in oats, egg substitute, ketchup, garlic powder, liquid smoke, cayenne pepper, and green onions; mix well. Allow mixture to stand 15 minutes to thicken, then shape into 5 (4-inch) patties approximately 1/2-inch in thickness.

2 – Coat a large, nonstick skillet with cooking spray, add oil, and warm over medium to medium-high heat. Add burgers and cook 2–3 minutes on each side, or until lightly browned; turn using a large spatula to prevent burgers from breaking apart. Serve on whole wheat buns topped with favorite burger toppings.

Nutrition Information:
Calories: 215 calories, Carbohydrates: 29 g, Protein: 9 g, Fat: 7 g, Saturated Fat: 1 g, Sodium: 305 mg, Fiber: 8 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/wheres-the-beef-bean-burgers/

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Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
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