Lemon Peel | My Meals are on Wheels

Diabetic Dessert of the Week – Lemon Mini Tarts

April 30, 2020 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
Tags: baking, Butter, Cooking, dessert, Diabetes Self Management, Diabetic Dessert of the Week, Egg Yolks, Food, Freshly Squeezed Lemon Juice, Frozen Phyllo Shells, Granulated Sugar, Lemon Mini Tarts, Lemon Peel, Mint Leaves, Powdered sugar, Raspberries, recipes

This week’s Diabetic Dessert of the Week is – Lemon Mini Tarts. To make this week’s recipe you’ll be needing Powdered Sugar, Egg Yolks, Butter, Freshly Squeezed Lemon Juice, Lemon Peel, Granulated Sugar, Frozen Phyllo Shells, Mint Leaves, and Raspberries. 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/

Lemon Mini Tarts
Craving something sweet? With fewer than 10 simple ingredients and less than 20 minutes of preparation time, you can have these delicious homemade mini tarts ready for dessert tonight.

Ingredients
1/2 cup powdered sugar
2 egg yolks
3 tablespoons butter, melted
2 tablespoons freshly squeezed lemon juice
1 tablespoon lemon peel
1 tablespoon granulated sugar
24 mini frozen phyllo shells*
Mint leaves (optional)
Raspberries (optional)

Directions
Yield: 12 servings
Serving size: 2 tarts

1 – Heat oven to 350°F. Whisk powdered sugar, egg yolks, butter, lemon juice, lemon peel, and granulated sugar in small bowl until well blended.

2 – Spoon 1 teaspoon filling into each frozen phyllo shell. Bake about 13 to 15 minutes or until centers are set.

3 – Garnish each tart with 1 mint leaf and 1 raspberry, if desired.

*Note. Frozen phyllo shells can be found in the freezer section by the other frozen hors d’oeuvres.

Nutrition Information:
Calories: 162 calories, Carbohydrates: 20 g, Protein: 2 g, Fat: 8 g, Saturated Fat: 3 g, Cholesterol: 66 mg, Sodium: 62 mg, Fiber: 0 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/lemon-mini-tarts/

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Light Lemon Cauliflower for Diabetics

March 31, 2020 at 6:01 AM | Posted in diabetes friendly, Diabetes Self Management | Leave a comment
Tags: Cauliflower Florets, Cooking, Diabetes, Diabetes Self Management, Food, Garlic, Lemon juice, Lemon Peel, Lemon Slices, Light Lemon Cauliflower for Diabetics, Parmesan Cheese, Parsley, recipes, Reduced Fat Margarine

I’ve got another Delicious and Healthy Side Dish to pass along today, Light Lemon Cauliflower for Diabetics. Made using Cauliflower Florets, Parsley, Lemon Peel, Reduced Fat Margarine, Garlic, Lemon Juice, Parmesan Cheese, and Lemon Slices. This would be the perfect side for any of your Dinner Meals! 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/

Light Lemon Cauliflower for Diabetics
This delicious side dish is easy to prepare, cheesy, and delightfully low carb!

Ingredients
1/4 cup chopped fresh parsley, divided
1/2 teaspoon grated lemon peel
6 cups (about 1 1/2 pounds) cauliflower florets
1 tablespoon reduced-fat margarine
3 cloves garlic, minced
2 tablespoons fresh lemon juice
1/4 cup grated Parmesan cheese
Lemon slices (optional)

Directions
Yield: 6 servings
Serving size: about 2/3 cup cauliflower with 1 1/2 tablespoons sauce and 2 teaspoons cheese

1 – Place 1 tablespoon parsley, lemon peel, and about 1 inch water in large saucepan. Place cauliflower in steamer basket; place in saucepan. Bring water to a boil over medium heat. Cover; steam 14 to 16 minutes or until cauliflower is crisp-tender. Remove to large bowl; keep warm. Reserve 1/2 cup hot liquid.

2 – Heat margarine in small saucepan over medium heat. Add garlic; cook and stir 2 to 3 minutes or until soft. Stir in lemon juice and reserved liquid.

3 – Spoon lemon sauce over cauliflower. Sprinkle with remaining 3 tablespoons parsley and cheese before serving. Garnish with lemon slices.

Nutrition Information:
Calories: 53 calories, Carbohydrates: 6 g, Protein: 4 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 3 mg, Sodium: 116 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/snack/light-lemon-cauliflower/

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

Diabetic Dessert of the Week – Blueberry Cupcakes with Cream Cheese Frosting

October 24, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
Tags: Baking, Blueberry Cupcakes with Cream Cheese Frosting, Cooking, Cupcakes, dessert, Diabetes, Diabetes Self Management, Diabetic Dessert of the Week, Food, Lemon Peel, recipes, Reduced Fat Cream Cheese, Sugar substitute, Yogurt

This week’s Diabetic Dessert of the Week is – Blueberry Cupcakes with Cream Cheese Frosting. This is just one of many Diabetic Friendly Dessert Recipes that you can find at the Diabetes Self Management website. At the Diabetes Self Management site along with the Desserts you can find a full selection of Diabetic Friendly Recipes, Diabetes Management Tips, Diabetes News, and more! So be sure to check it out. You can also subscribe to one of my favorite Food Magazines, the Diabetes Self Management Magazine. I left a link to subscribe at the end of the post. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Blueberry Cupcakes with Cream Cheese Frosting

Ingredients

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar substitute*
2 tablespoons unsalted butter, softened
2 tablespoons canola oil
1 large egg
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
1 1/4 cups plain low-fat yogurt
1 cup fresh blueberries
4 ounces reduced-fat cream cheese, cut into cubes
1 teaspoon vanilla extract
1/2 cup powdered sugar
1/4 cup sugar substitute*

Directions
1 – Preheat oven to 350°F. Line 12 muffin standard (2 1/2-inch) muffin pan cups with paper baking cups; spray baking cups with nonstick cooking spray.

2 – Whisk flour, baking powder, baking soda, and salt in medium bowl.

3 – Beat sugar substitute, butter, and oil in large bowl with electric mixer at medium speed until mixture resembles coarse crumbs. Beat in egg, lemon peel, and vanilla. Alternately add flour mixture and yogurt, beginning and ending with flour mixture, beating well after each addition. Stir in blueberries.

4 – Spoon batter evenly into prepared muffin cups. Bake 20 to 30 minutes or until toothpick inserted into centers comes out clean. Cool in pan on wire rack 5 minutes. Remove from pan and cool completely.

5 – For frosting, beat cream cheese in medium bowl with electric mixer at medium speed until smooth. Beat in vanilla, powdered sugar, and sugar substitute at low speed until blended; increase to high speed and beat until smooth (do not overbeat or frosting will be too thin). Refrigerate 15 to 30 minutes; spread evenly on cupcakes.

*Note. This recipe was tested using sucralose-based sugar substitute.

Yield: 12 servings.

Serving size: 1 cupcake.

Nutrition Facts Per Serving:
Calories: 159 calories, Carbohydrates: 7 g, Protein: 4 g, Fat: 7 g, Saturated Fat: 3 g, Cholesterol: 29 mg, Sodium: 251 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/blueberry-cupcakes-cream-cheese-frosting/

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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.
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Diabetic Dessert of the Week – Berry-Peachy Cobbler

June 6, 2019 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
Tags: Baking, Berry-Peachy Cobbler, Buttermilk, Cobblers, Cooking, dessert, Diabetes Self Management, Flour, Food, Lemon Peel, Peaches, Raspberries, recipes

This week’s Diabetic Dessert of the Week is a Berry-Peachy Cobbler. Raspberries and Peaches make up this delicious and Diabetic Friendly Dessert. It’s from the Diabetes Self Management website. At the site you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more. So be sure to check it out soon! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Berry-Peachy Cobbler
Ingredients
4 tablespoons plus 2 teaspoons sugar, divided
3/4 cup plus 2 tablespoons all-purpose flour, divided
1 1/4 pounds peaches, peeled and sliced or 1 package (16 ounces) frozen unsweetened sliced peaches, thawed and drained
2 cups fresh raspberries or 1 package (12 ounces) frozen unsweetened raspberries
1 teaspoon grated lemon peel
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons cold margarine, cut into small pieces
1/2 cup low-fat buttermilk

Directions
1 – Preheat oven to 425°F. Spray eight ramekins or 11×7-inch baking dish with nonstick cooking spray; place ramekins in baking dish.

2 – Combine 2 tablespoons sugar and 2 tablespoons flour in large bowl. Add peaches, raspberries, and lemon peel; toss to coat. Divide fruit evenly among prepared ramekins. Bake 15 minutes or until fruit is bubbly around edges.

3 – Meanwhile, combine remaining 3/4 cup flour, 2 tablespoons sugar, baking powder, baking soda, and salt in medium bowl. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs. Stir in buttermilk just until dry ingredients are moistened.

4 – Remove ramekins from oven; top fruit with equal dollops of topping. Sprinkle topping with remaining 2 teaspoons sugar. Bake 18 to 20 minutes or until topping is lightly browned. Serve warm.

Yield: 8 servings.

Serving size: 1/8 of recipe.

Nutrition Facts Per Serving:
Calories: 149 calories, Carbohydrates: 28 g, Protein: 3 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 1 mg, Sodium: 195 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/berry-peachy-cobbler/

Sunday’s Chicken Dinner Recipe – Grilled Marinated Chicken

May 5, 2019 at 6:02 AM | Posted in Diabetes Self Management, Sunday's Chicken Dinner | Leave a comment
Tags: Cooking, Food, Grilled Marinated Chicken, Grilling, Lemon Peel, Lemonade Concentrate, recipes, Sunday’s Chicken Dinner Recipe, White Vinegar, Whole Chicken Legs

This week’s Sunday’s Chicken Dinner Recipe is a Grilled Marinated Chicken. Made using; Whole Chicken Legs, Lemonade Concentrate, White Vinegar, Lemon Peel, and Garlic. Combine your ingredients, Marinate the Chicken for 3 hours, and Grill your Chicken Legs! The recipe is from the Diabetes Self Management website where you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! Plus you subscribe to the Diabetes Self Management Magazine, one of my favorites! So Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Grilled Marinated Chicken

Ingredients
8 whole chicken legs (thighs and drumsticks attached) (about 3 1/2 pounds)
6 ounces frozen lemonade concentrate, thawed
2 tablespoons white wine vinegar
1 tablespoon grated lemon peel
2 cloves garlic, minced

Directions
1 – Remove skin and all visible fat from chicken. Place chicken in 13×9-inch glass baking dish. Combine remaining ingredients in small bowl; blend well. Pour over chicken; turn to coat. Cover; refrigerate 3 hours or overnight, turning occasionally.

2 – To prevent sticking, spray grid with nonstick cooking spray. Prepare coals for grilling.

3 – Place chicken on grill 4 inches from medium-hot coals. Grill 20 to 30 minutes or until cooked through (165°F), turning occasionally. Garnish as desired.

Yield: 8 servings.

Serving size: 1 leg piece.

Nutrition Facts Per Serving:
Calories: 169 calories, Carbohydrates: 3 g, Protein: 22 g, Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 77 mg, Sodium: 75 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/grilled-marinated-chicken/

“Meatless Monday” Recipe of the Week – Linguine with Walnut Lemon Cream Sauce

January 8, 2018 at 6:17 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
Tags: California Walnuts, Cooking, CooksRecipes, Food, Lemon Peel, Linguine, Linguine with Walnut Lemon Cream Sauce, Meatless Monday, recipes, Vegetarian

This week’s “Meatless Monday” Recipe of the Week is – Linguine with Walnut Lemon Cream Sauce. My neighbor sent me this recipe and it’s web link, to the CooksRecipes website. Anything topped with Walnuts has to be good! As I said you can find this dish at the CooksRecipes website. Check the site out and their huge selection of recipes., one of the best! So Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Linguine with Walnut Lemon Cream Sauce
This speedy main meal is ready in less than 30 minutes. Zesty lemon and crunchy walnuts make this pasta scrumptious! Garnish with extra grated lemon peel and walnut halves.

Recipe Ingredients:
1 cup whipping cream
1 teaspoon grated lemon peel
1 pound linguine uncooked
2 tablespoons butter
1 1/2 cups sliced mushrooms
1/3 cup chopped, toasted California Walnuts
2 tablespoons freshly grated Parmesan cheese
Salt and pepper, to taste
2 tablespoons chopped fresh parsley

Cooking Directions:
1 – In small saucepan, stir together whipping cream and lemon peel; simmer until cream is reduced by one-third, about 15 minutes.
2 – Cook pasta according to package directions.
3 – Meanwhile, in large skillet, melt butter; sauté mushrooms. Drain pasta and combine with cream, mushrooms, walnuts and cheese; toss lightly. Add salt and ground black pepper; sprinkle with parsley.
Makes 4 servings.

https://www.cooksrecipes.com/mless/linguine_with_california_walnut_lemon_cream_sauce_recipe.html