Diabetic Dish of the Week -Basil-Lime Scallops

July 27, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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This week’s Diabetic Dish of the Week is Basil-Lime Scallops. To make this week’s Recipe you’ll be needing Fresh Basil, Lime Juice, Low Sodium Soy Sauce, Vegetable Oil, Garlic Clove, Red Pepper Flakes, Jumbo Sea Scallops, Mixed Baby Greens, and Lime Wedges. There’s 92 calories and 5 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 2021! https://www.diabetesselfmanagement.com/

Basil-Lime Scallops
Combining fresh seafood, baby greens, and lime, this scallop dish has summer written all over it!

Ingredients
2 tablespoons chopped fresh basil
Juice of 1 lime
1 teaspoon low-sodium soy sauce
1 teaspoon vegetable oil
1 clove garlic, minced
1/8 teaspoon red pepper flakes
8 jumbo sea scallops (about 1 pound)
Mixed baby greens (optional)
Lime wedges (optional)

Directions
Yield: 4 servings
Serving size: 2 scallops

1. Whisk basil, lime juice, soy sauce, oil, garlic, and red pepper flakes in shallow bowl until smooth and well blended. Add scallops; turn to coat evenly. Marinate in refrigerator 30 minutes.

2. Heat large nonstick skillet over medium-high heat.* Cook scallops 3 minutes per side, or until desired doneness is reached.

3. Place 2 scallops on each serving plate. Serve with mixed greens, if desired. Garnish with lime wedges.

Note: There are two types of scallops available: sea scallops and bay scallops. Sea scallops are more widely available, although they’re less tender. Bay scallops are smaller, slightly sweeter, and more expensive.

Nutrition Information:
Calories: 92 calories, Carbohydrates: 5 g, Protein: 14 g, Fat: 2 g, Saturated Fat: 0 g, Cholesterol: 27 mg, Sodium: 495 mg, Fiber: 0 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/basil-lime-scallops/

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.
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Jennie – O Turkey Recipe of the Week – Baja Blast Turkey Tacos

June 25, 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 Baja Blast Turkey Tacos. Ready for some Tacos! To make this week’s Recipe you’ll be needing Shredded Cheddar Cheese, package of JENNIE-O® Turkey Breast Cutlets, Avocado, Jalapeno Pepper, Cilantro, Red Cabbage, Green Onion, and Lime Wedges. Also included is a recipe for the Thai Chili Garlic Sauce, which you’ll need Plain Greek Yogurt, Thai Style Chili Sauce or Paste, and Minced Garlic. 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/

Baja Blast Turkey Tacos
Featuring shredded turkey, avocado, jalapeno and more, these Baja Blast Turkey Tacos are perfected with a Thai Chili Garlic Sauce. The best part, this recipe uses cheese taco shells, making it keto diet friendly.

Total Time – 30 Minutes
Serving Size – Makes 4 Servings

Ingredients
1-1/3 – cups shredded cheddar cheese
1 – (17.6-ounce) package JENNIE-O® Turkey Breast Cutlets
1 – avocado, diced
1/4 – cup minced jalapeno pepper
1/4 – cup chopped cilantro
1/4 – cup shredded red cabbage
1/4 – cup chopped green onions
4 – lime wedges

Thai Chili Garlic Sauce
1/4 – cup plain Greek yogurt
3 – tablespoons Thai style chili sauce or paste
1 – teaspoon minced garlic

Directions
1.) Heat oven to 375°F. Line large baking sheet with parchment paper. Divide cheese into 4 mounds on parchment paper spreading each into a 5-inch circle. Be sure to leave some space between each circle as they will expand a bit as they melt. Bake 5 minutes, rotate the tray in the oven, and bake 3 to 5 minutes longer or until the edges are beginning to brown very slightly and the cheese takes on a lace-like appearance. Let the cheese circles cool a few minutes, and while still pliable, peel them from the parchment, and hang them over a wooden spoon that is held between two jars. Let the cheese hang until hardened and completely cooled into the shape of a taco shell.

2.) Cook turkey according to package directions. Always cook to well-done, 165°F as measured by a meat thermometer. Shred with fingers or tongs. Place turkey, avocado, jalapeno pepper, cilantro, red cabbage, and green onion into cheese taco shells. Drizzle with Thai chili garlic sauce and serve with a lime wedge.

Thai Chili Garlic Sauce
3.) In small bowl, mix all ingredients. Refrigerate until ready to use.

Nutrition
Calories 387
Protein 40.8g
Carbohydrates 11.7g
Fiber 2.9g
Sugars 6.3g
Fat 19.4g
Cholesterol 96.1mg
Sodium 452.8mg
Saturated Fat 7.9g
https://www.jennieo.com/recipes/baja-blast-turkey-tacos/

Jennie – O Turkey Recipe of the Week – Mexican Quinoa Bowl

June 11, 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 Mexican Quinoa Bowl. To make this week’s recipe you’ll be needing JENNIE-O® Extra Lean Ground Turkey Breast, Quinoa, Black Beans, Corn Kernels, Avocado, Lime Wedges, Salsa, and Plain Greek Yogurt. Also included is the recipe for Creamy Salsa Sauce. 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/

Mexican Quinoa Bowl
Assemble an easy weeknight meal featuring quinoa, cooked ground turkey, black beans, corn and avocado slices. Mexican Quinoa Bowls for a simple and flavorful meal any night of the week.

Total Time 30 Minutes
Serving Size Makes 4 Servings

Ingredients
1 – (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast

3 – cups cooked quinoa

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

1 – cup corn kernels

1 – avocado, sliced

4 – lime wedges

Creamy Salsa Sauce

1/2 – cup salsa

1/4 – cup plain Greek yogurt

Directions
1.) Cook ground turkey according to package directions. Always cook to well-done, 165°F as measured by a meat thermometer. Divide quinoa, cooked ground turkey, black beans, corn, avocado slices, Creamy Salsa Sauce, and lime wedge among 4 serving bowls.

Creamy Salsa Sauce

2.) In small mixing bowl, combine salsa and yogurt. Cover and refrigerate until ready to use.

Nutrition
Calories – 495
Protein – 41.9g
Carbohydrates – 50.6g
Fiber – 11.2g
Sugars – 1.9g
Fat – 10.8g
Cholesterol – 56.9mg
Sodium – 393.3mg
Saturated Fat – 2g
https://www.jennieo.com/recipes/mexican-quinoa-bowl/

Asian Cabbage Turkey Salad

May 9, 2021 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I have a recipe for a Asian Cabbage Turkey Salad to pass along. To make this Dish you’ll be needing HOUSE OF TSANG® Bangkok Peanut Sauce, Lime Juice, Cole Slaw Mix, Green Onions, Small Red Chilies, JENNIE-O® OVEN READY™ Turkey, Roasted Peanuts, Crispy Noodles, and Lime Wedges. 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/

Asian Cabbage Turkey Salad
Leave boring salads behind and try this Asian Cabbage Turkey Salad instead! A mix of popular Asian flavors and turkey make-up this flavorful recipe.

Total Time – 1 Hour
Serving Size – 5 Servings

Ingredients

½ – cup HOUSE OF TSANG® Bangkok peanut sauce

2 – tablespoons lime juice

2 – cups coleslaw salad mix

½ – cup thinly sliced green onions

2 – small red chilies, sliced

2 – cups cubed cooked JENNIE-O® OVEN READY™ Turkey

¼ – cup chopped roasted peanuts

½ – cup crispy noodles

* lime wedges, if desired

Directions

1) In large bowl, combine peanut sauce and lime juice.

2) Add coleslaw mix, green onions, chilies and turkey; toss to combine. Sprinkle with peanuts and noodles. Serve with lime wedges, if desired.

Nutrition Per Serving

Calories 250
Protein 24g
Carbohydrates 16g
Fiber 2g
Sugars 8g
Fat 10g
Cholesterol 35mg
Sodium 920mg
Saturated Fat 1.5g
https://www.jennieo.com/recipes/asian-cabbage-turkey-salad/

CRANBERRY SHRIMP CEVICHE APPETIZER

November 26, 2020 at 6:01 AM | Posted in Appetizers, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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I have a recipe for a CRANBERRY SHRIMP CEVICHE APPETIZER to pass along. To make this recipe you’ll be needing Iodized Salt, Medium Shrimp, Cranberries, Red Onion, Parsley, Jalapeno, Lemon Juice Lime Juice, Ground Black Pepper, Oregano, Tortilla Chips, and Lime Wedges. The Ceviche is 103 calories and 12 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 2020! https://diabeticgourmet.com/

CRANBERRY SHRIMP CEVICHE APPETIZER
Serve something different this holiday season that pairs cranberries with shrimp. You can make it look dazzling by using martini glasses (or some other stemmed glassware), but you really can use any type of cup or plate. Great for Thanksgiving, Christmas and New Years parties.

Recipe Yield: 16

Ingredients

1-1/2 teaspoons iodized salt, divided
16 ounces medium raw shrimp, thawed
1 cup dried cranberries
1/2 red onion, roughly chopped
1/2 cup fresh parsley
1/2 jalapeno, roughly chopped
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
1/4 teaspoon crushed red pepper or ground black pepper
1 teaspoon oregano
16 ounces tortilla chips
2 limes cut into wedges

Directions

1 – Bring medium pot of water to a boil. Season with 1 teaspoon salt.
2 – Add shrimp and cook for 3 minutes. Immediately plunge cooked shrimp into ice water bath. Peel shrimp and place in flat dish.
3 – In food processor, combine cranberries, red onion, parsley and jalapeno. Pulse until finely chopped.
4 – Add cranberry mixture to shrimp.
5 – Add lemon juice, lime juice, remaining salt, crushed red pepper and oregano. Stir to combine ingredients thoroughly.
6 – Refrigerate for 1 hour.
7 -To assemble, spoon ceviche, about 4 to 5 shrimp each, into small clear cups or glasses.
8 – Garnish with tortilla chips and lime wedges.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 103
Fat: 1.4 grams
Saturated Fat: 0.3 grams
Fiber: 2.3 grams
Sodium: 231 milligrams
Cholesterol: 60 milligrams
Protein: 8 grams
Carbohydrates: 14 grams
https://diabeticgourmet.com/diabetic-recipe/cranberry-shrimp-ceviche-appetizerSugars: 0.8 grams

Diabetic Dish of the Week – Grilled Steak and Black Bean Tacos

September 8, 2020 at 6:02 AM | Posted in Uncategorized | Leave a comment
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This week’s Diabetic Dish of the Week is a Grilled Steak and Black Bean Tacos. Some of the ingredients you’ll be needing are Spices, Herbs, Skirt Steak, Red Onion, Garlic, Salsa, Salt Free Black Beans, Tomato, Corn Tortillas, and Lime Wedges. The Dish is 290 calories and 23 net carbs per serving. Get that grill fired up! 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/

Grilled Steak and Black Bean Tacos
If you’re hosting a barbecue this Father’s Day, be sure to dish up some of these tasty tacos. With hearty skirt steak and a hint of chili powder for some kick, they’re sure to be a hit!

Ingredients
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon garlic salt
12 ounces skirt steak, trimmed of fat
4 slices red onion (1/4 inch thick)
Nonstick cooking spray
2 cloves garlic, minced
1/2 cup salsa
1 cup canned no-salt-added black beans, rinsed and drained
1/2 cup chopped fresh tomato
8 corn tortillas, warmed
1/2 cup chopped fresh cilantro
Lime wedges and lime juice (optional)

Directions
Yield: 4 servings
Serving size: 2 tacos

1 – Prepare grill for direct cooking. Combine cumin, chili powder, and garlic salt in small bowl; sprinkle evenly over both sides of steak. Coat steak and onion slices lightly with nonstick cooking spray.

2 – Grill steak and onions, covered, over medium-high heat 4 to 5 minutes per side or until steak is barely pink in center and onion is tender.

3 – Spray large skillet with cooking spray; heat over medium heat. Add garlic; cook and stir 30 seconds. Add beans, salsa, and tomato; cook and stir 5 minutes or until heated through.

4 – Slice steak crosswise into thin strips; separate onion slices into rings. Serve in warm tortillas with salsa mixture and cilantro. Garnish with lime wedges and lime juice, if desired.

Nutrition Information:
Calories: 290 calories, Carbohydrates: 26 g, Protein: 23 g, Fat: 9 g, Saturated Fat: 3 g, Cholesterol: 65 mg, Sodium: 400 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/grilled-steak-and-black-bean-tacos/

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/

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