Diabetic Dish of the Week – SPAGHETTI WITH WILD MUSHROOM SAUCE
January 14, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a commentTags: Cherry Tomatoes, Cooking, Diabetic Dish of the Week, Diabetic Gourmet Magazine, Dreamfields Spaghetti, Dry White Wine, Food, Fresh Parsley, Lemon juice, mushrooms, recipes, Red onion, SPAGHETTI WITH WILD MUSHROOM SAUCE
This week’s Diabetic Dish of the Week is a SPAGHETTI WITH WILD MUSHROOM SAUCE. You’ll be using Dreamfields Spaghetti, Olive Oil, Fresh Parsley, Red Onion, Garlic, Cherry Tomatoes, Mushrooms, Lemon Juice, Dry White Wine, Salt and Pepper, and Shredded Parmesan Cheese. A Salad and some Garlic Bread Sticks would go great with this! You can find this recipe along with all the other Diabetic Friendly Recipes at the Diabetic Gourmet Magazine website. Enjoy and Eat Healthy in 2020! https://diabeticgourmet.com/
SPAGHETTI WITH WILD MUSHROOM SAUCE
Spaghetti with Wild Mushroom Sauce Recipe Photo – Diabetic Gourmet Magazine Recipes
Ingredients
1 box Dreamfields Spaghetti
2 tablespoons olive oil
1/2 cup chopped fresh parsley
1/2 cup chopped red onion
1 tablespoon minced garlic
1 cup halved red and/or yellow cherry tomatoes
3 cups sliced porcini (dry), shiitake (fresh), portabella (fresh) or white (fresh) mushrooms, in any combination, stems removed (see note below)
1/4 cup fresh lemon juice
1/2 cup dry white wine
1 teaspoon pepper
1/2 teaspoon salt
1/2 cup shredded Parmesan cheese
Directions
1 – Heat oil in large nonstick skillet over medium-high heat until hot. Add parsley, onion and garlic; cook 1 to 2 minutes or until sizzling. Add tomatoes; cook 2 to 3 minutes until tomatoes start to soften. Stir in mushrooms; cook until tender, about 5 minutes, stirring often.
2 – Stir in lemon juice and wine. Simmer 5 minutes, stirring frequently. Add pepper and salt. Remove from heat.
3 – Meanwhile, cook pasta according to package directions. Drain; add to skillet and toss with tomato mixture and Parmesan cheese.
4 – To hydrate porcini mushrooms, cover mushrooms with hot water. Allow to stand about 20 minutes to soften; drain. Or use room temperature water and allow to stand 45 minutes to an hour. Drain; gently rinse under cold water and pat dry.
Recipe Yield: Yield: 6 to 8 servings.
NUTRITIONAL INFORMATION PER SERVING:
Calories: 319
Calories from fat: 52
Fat: 8 grams
Saturated Fat: 2 grams
Fiber: 7 grams
Sodium: 330 milligrams
Cholesterol: 5 milligrams
Protein: 12 grams
Carbohydrates: 0 grams
https://diabeticgourmet.com/diabetic-recipes/spaghetti-with-wild-mushroom-sauce
Diabetic Dish of the Week – QUICK ITALIAN BEEF ROAST WITH ZUCCHINI AND TOMATOES
January 7, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a commentTags: baking, Basil, Cooking, Diabetes, Diabetic Dish of the Week, Diabetic Gourmet Magazine, Eye of Round Beef Roast, Food, Lemon juice, Oregano, QUICK ITALIAN BEEF ROAST WITH ZUCCHINI AND TOMATOES, recipes, Tomatoes, Zucchini
This week’s Diabetic Dish of the Week is a QUICK ITALIAN BEEF ROAST WITH ZUCCHINI AND TOMATOES. Eye of Round Beef Roast along with Zucchini, and Tomatoes, and Dinner is served! The dish is only 244 calories and 4 carbs per serving! The recipe is from the Diabetic Gourmet Magazine website where you’ll find a huge selection of Diabetic Friendly Recipes so be sure to check it out today! Enjoy and Eat Healthy in 2020! https://diabeticgourmet.com/
QUICK ITALIAN BEEF ROAST WITH ZUCCHINI AND TOMATOES
Ingredients
1 beef Eye of Round Roast (2 pounds)
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon pepper
3 medium zucchini, sliced (1/2-inch)
1 tablespoon olive oil
1 teaspoon lemon juice
1/2 teaspoon dried basil
1/2 cup cherry tomatoes halves
Directions
1 – Heat oven to 325F.
2 – Combine salt, 1/2 teaspoon basil, oregano and pepper; press onto beef roast.
3 – Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover.
4 – Roast in 325F oven 1-1/4 hours for medium rare doneness.
5 – Remove roast when meat thermometer registers 135F.
6 – Transfer to board; tent with foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10F to reach 145F for medium rare.)
7 – Increase oven temperature to 425F.
8 – Combine remaining ingredients, except tomatoes, in large bowl; toss. Place on rack in pan.
9 – Roast in 425F oven 15 minutes or until tender. Add tomatoes; toss. Carve roast. Serve with vegetables.
NOTES:
Rubs are an popular way to season a roast. Not only does it add flavor, but it creates a coat that helps seal in moisture and adds texture.
Recipe Yield: Makes 8 servings
NUTRITIONAL INFORMATION PER SERVING:
Calories: 244
Fat: 7 grams
Saturated Fat: 2 grams
Fiber: 1 grams
Sodium: 278 milligrams
Cholesterol: 86 milligrams
Protein: 35 grams
Carbohydrates: 4 grams
https://diabeticgourmet.com/diabetic-recipes/quick-italian-beef-roast-with-zucchini-and-tomatoes
“Meatless Monday” Recipe of the Week – Asiago Vegetable Risotto
January 6, 2020 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a commentTags: Asiago cheese, Asiago Vegetable Risotto, Asparagus, baking, Cooking, CooksRecipes, Food, fresh basil, Lemon juice, Meatless Monday, recipes, Red Bell Pepper, Risotto, Saffron, Toasted Pine Nuts, Vegetarian, Zucchini
This week’s “Meatless Monday” Recipe of the Week is a Asiago Vegetable Risotto. To make this dish some of the items you’ll need are Zucchini, Red Bell Pepper, Asparagus, Saffron, Asiago Cheese, Lemon Juice, Fresh Basil and Toasted Pine Nuts. The recipe is from the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, or cuisines so be sure to check it out today. Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html
Asiago Vegetable Risotto
Comforting, creamy risotto loaded with vegetables like zucchini, red bell pepper and asparagus, and seasoned with saffron, Asiago cheese, lemon juice, fresh basil and toasted pine nuts.
Recipe Ingredients:
2/3 cup (6 ounces) butter – divided use
1 tablespoon olive oil
1 1/2 cups arborio rice
3 1/2 cups vegetable broth – divided use
Pinch of saffron threads
1 medium zucchini, sliced into 1/4-inch half-rounds
1 cup asparagus, cut into 1 1/2-inch pieces
1/2 cup red pepper, diced
2 green onions, sliced
1 teaspoon black pepper
1/4 cup lemon juice
1/2 cup (4 ounces) Wisconsin Asiago* Cheese, shredded
2 tablespoon fresh basil, chopped
1/4 cup pine nuts, toasted
Cooking Directions:
1 – In 3-quart pan, heat 1 tablespoon butter and olive oil over medium-high heat. Add rice and stir continuously until edges of kernels are translucent; about 3 to 4 minutes. Add 1/2 cup broth and
stir until it is absorbed; about 3 minutes.
2 – Reduce heat to medium and add another 1/2 cup broth, saffron, zucchini, asparagus, red pepper, onions and pepper. Cook until all liquid is absorbed; stirring frequently. Continue to add remaining broth, 1/2 cup at a time, cooking until liquid is absorbed each time.
3 – When all liquid has been added and absorbed, stir in lemon juice, Asiago and remaining butter. Mixture should be creamy and rice should be al dente.
4 – Before serving, stir in basil and pine nuts.
Makes 8 servings.
*Tip: Parmesan cheese can be substituted for the Asiago.
https://www.cooksrecipes.com/mless/asiago_vegetable_risotto_recipe.html
Kitchen Hint of the Week!
November 15, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a commentTags: Baking, Citrus, Cooking, Cooking Tips, Food, Grilling, Kitchen Hints, Lemon juice, Lemons, recipes
Microwave your Lemons………
Get more juice out of your Lemons by microwaving it whole for around 20-30 seconds on high. It’s just enough time to release the juices, but be careful not to go overboard and dry the flesh out.
Diabetic Dessert of the Week -Apple-Cranberry Crêpes
November 7, 2019 at 6:02 AM | Posted in dessert, diabetes, Diabetes Self Management, Diabetic Dessert of the Week | Leave a commentTags: Apple-Cranberry Crêpes, Apples, Baking Apples, Cooking, Cranberries, dessert, Diabetes, Diabetes Self Management, Diabetic Dessert of the Week, Food, Lemon juice, Prepared Crêpes, recipes, Spices, Sugar substitute, Tart Apples
This week’s Diabetic Dessert of the Week is -Apple-Cranberry Crêpes. Another Fall Dessert with this week’s recipe of Apple-Cranberry Crêpes. Made using Baking Apples (Gala or Jonathan apples), Tart Apple (Granny Smith apple), Dried Cranberries, Lemon Juice, Spices, Orange Juice, Sugar Substitute, Prepared Crêpes, and No-Sugar-Added Low-Fat Vanilla Ice Cream. The recipe is from the Diabetes Self Management website where you’ll find a huge assortment of Diabetic Friendly Recipes, Diabetes Management Tips, Diabetes News, and more! Plus you can also subscribe to the Diabetes Self Management Magazine. I’ve left a link to subscribe to the Diabetes Self Management Magazine at the end of the post. So Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/
Apple-Cranberry Crêpes
These fantastic crêpes — complete with no-sugar-added low-fat vanilla ice cream — can serve as a delicious dessert to top off your meal or a sweet seasonal snack to break up a dreary afternoon.
Ingredients
Nonstick cooking spray
1 large baking apple, such as Gala or Jonathan, peeled, cored, and cut into 6 wedges
1 large tart apple, such as Granny Smith, peeled, cored, and cut into 6 wedges
1/4 cup dried sweetened cranberries or cherries
2 tablespoons lemon juice
1/2 teaspoon plus 1/8 teaspoon ground cinnamon, divided
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves or allspice
1 tablespoon diet margarine
1/4 cup orange juice
1 tablespoon sugar substitute
3/4 teaspoon cornstarch
1/4 teaspoon almond extract
4 prepared crêpes
1 cup no-sugar-added low-fat vanilla ice cream
Directions
1 – Spray slow cooker with cooking spray.
2 – Place apple wedges, cranberries, lemon juice, 1/2 teaspoon cinnamon, nutmeg, and cloves in slow cooker; toss to coat. Cover; cook on LOW 2 hours. Stir margarine into apple mixture just until melted.
3 – Combine orange juice, sugar substitute, cornstarch, and almond extract in small bowl; stir until cornstarch dissolves. Stir into apples; mix well. Cover; cook on HIGH 15 minutes to thicken sauce slightly.
4 – Place 1 crepe on each of 4 dessert plates. Spoon apple mixture evenly down center of each crêpe. Fold edges over; turn crêpes with seam side down on plates. Sprinkle with remaining 1/8 teaspoon cinnamon.
5 – Heat filled crêpes in microwave, if desired, according to directions on package. Serve with ice cream, if desired.
Tip: Prepared crêpes can be found in the produce section.
Yield: 4 servings.
Serving size: 3 apple wedges with about 1 tablespoon sauce, 1 crêpe, and 1/4 cup ice cream.
Nutrition Facts Per Serving:
Calories: 235 calories, Carbohydrates: 34 g, Protein: 6 g, Fat: 9 g, Saturated Fat: 2 g, Cholesterol: 101 mg, Sodium: 221 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/apple-cranberry-crepes/
Subscribe
Diabetes Self-Management offers up-to-date, practical “how-to” information on nutrition, exercise, new drugs, medical advances, self-help, and the many other topics people need to know about to stay healthy.
Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/
Kitchen Hint of the Week!
November 6, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a commentTags: Baking, Butter, Cooking, Cooking Tips, Food, Grilling, Kitchen Hints, Lemon juice, recipes
Just a pat of butter………….
To prevent butter from over-browning in your pan, add a little bit of lemon juice.
Sunday’s Chicken Dinner Recipe – Easy South-of-the-Border Grilled Chicken for Diabetics
September 22, 2019 at 6:02 AM | Posted in Diabetes Self Management, Sunday's Chicken Dinner | Leave a commentTags: Cooking, Diabetes Self Management, Easy South-of-the-Border Grilled Chicken for Diabetics, Food, Lemon juice, recipes, Reduced Fat Sour Cream, Skinless and Boneless Chicken Breasts, Sunday’s Chicken Dinner Recipe, Taco Seasning
This week’s Sunday’s Chicken Dinner Recipe is – Easy South-of-the-Border Grilled Chicken for Diabetics. An easy prepared and delicious recipe for Easy South-of-the-Border Grilled Chicken for Diabetics. You’ll need; 4 Small Skinless and Boneless Chicken Breasts,Reduced Fat Sour Cream, Lemon Juice, and 1 Packet of Reduced Sodium Taco Seasoning. So fire that grill up and Enjoy a great Chicken Dinner! Its only 201 calories and 5 carbs per serving (1 Chicken Breast). You can find this recipe along with all the other Diabetes Friendly Recipes at the Diabetes Self Management website. You can also subscribe to the Diabetes Self Management Magazine at the site, one of my favorites. I’ve left a link to subscribe at the end of the post. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/
Easy South-of-the-Border Grilled Chicken for Diabetics
Preparation time: 5 minutes. Cooking time: 20 minutes.
Ingredients
1/2 cup reduced-fat sour cream
2 teaspoons lemon juice
1 packet taco seasoning (If watching sodium, look for reduced-sodium taco seasoning.)
4 small skinless, boneless, chicken breasts
Directions
In a medium bowl, mix together sour cream, lemon juice, and taco seasoning with a wire whisk. Rinse chicken breasts and pat dry. Dip chicken breasts in sour cream mixture and coat evenly. Grill breasts for about 10 minutes on each side or until done. Serve. If a grill is not available, you can also sauté the chicken breasts on the stovetop in a skillet coated with nonstick cooking spray over medium to medium-low heat.
Yield: 4 servings.
Serving size: 1 breast.
Nutrition Facts Per Serving:
Calories: 201 calories, Carbohydrates: 5 g, Protein: 26 g, Fat: 7 g, Saturated Fat: 3.5 g, Cholesterol: 74 mg, Sodium: 639 mg, Fiber: 0 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/easy-south-of-the-border-grilled-chicken/
Subscribe
Diabetes Self-Management offers up-to-date, practical “how-to” information on nutrition, exercise, new drugs, medical advances, self-help, and the many other topics people need to know about to stay healthy.
Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/
Kitchen Hint of the Day!
September 20, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a commentTags: Baking, Berries, Cooking, Cooking Tips, Food, Grilling, Kitchen Hints, Lemon juice, recipes
Grab the lemon juice…………..
If you’ve been cooking with berries and your hands are stained, try removing the berry juice stains with a bit of lemon juice.
Kitchen Hint of the Day!
September 17, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a commentTags: Baking, Cooking, Cooking Tips, Food, Grilling, Kitchen Hints, Lemon juice, recipes, Rice
Unstick that Rice……………….
If your rice tends to stick together when you cook it, add a teaspoon of lemon juice to the water when boiling. Your stick rice problem will be gone.
Jennie – O Turkey Recipe of the Week – Saltimbocca Turkey Burger
September 6, 2019 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | 1 CommentTags: Baby Spinach, Ciabatta Roll, Cooking, Food, Garlic, Grilling, Jennie - O Turkey Recipe of the Week, Jennie – O Lean Turkey Burger Patties, Lemon juice, Mayo, Prosciutto, recipes, Roasted Red Pepper Strips, Saltimbocca Turkey Burger, Switch
This week’s Jennie – O Turkey Recipe of the Week is a Saltimbocca Turkey Burger. Made using JENNIE-O® Lean Turkey Burger Patties along with Mayo, Garlic, Lemon Juice, Baby Spinach, Prosciutto, Roasted Red Pepper Strips, and all served on a Split and Toasted Ciabatta Roll. The Burger is only 310 calories and 18 net carbs! You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/
Saltimbocca Turkey Burger
This tasty Italian burger recipe takes a lean turkey patty and dresses it up in garlic and lemon juice, tops it with veggies and prosciutto and still keeps it under 300 calories per serving. Classy!
INGREDIENTS
1 (16-ounce) package JENNIE-O® Lean Turkey Burger Patties
⅓ cup fat-free mayonnaise
2 cloves garlic, minced
1 tablespoon lemon juice
4 ciabatta rolls, split and toasted
1 cup baby spinach leaves
2 ounces thinly sliced prosciutto
½ cup roasted red pepper strips, drained
DIRECTIONS
1) Cook turkey patties as specified on package. Always cook to well done, 165°F as measured by a meat thermometer.
2) In small bowl, whisk together mayonnaise, garlic and lemon juice. Spread on both cut sides of each roll.
3) Place turkey patties on bottom halves of rolls.
4) Top with baby spinach, prosciutto and red pepper. Cover with roll tops.
* Always cook to an internal temperature of 165°F.
RECIPE NUTRITION INFORMATION
PER SERVING
Calories 310
Protein 29g
Carbohydrates 21g
Fiber 3g
Sugars 3g
Fat 12g
Cholesterol 95mg
Sodium 680mg
Saturated Fat 3.5g
https://www.jennieo.com/recipes/787-saltimbocca-turkey-burger
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