Diabetic Side Dish of the Week – Beet and Blue Salad
August 15, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a commentTags: Baby Spinach, Balsamic vinegar, Beet and Blue Salad, Beets, Canola Oil, carrots, Cooking, Crumbled Reduced Fat Blue Cheese, Diabetes, Diabetes Self Management, Diabetic Side Dish of the Week, Food, Maple Syrup, recipes, Red Onions, Red Pepper Flakes, Salads, Salt
This week’s Diabetic Side Dish of the Week is a Beet and Blue Salad. To make this week’s recipe you’ll be needing Baby Spinach, Beets, Red Onions, Carrots, Balsamic Vinegar, Canola Oil, Maple Syrup, Salt, Red Pepper Flakes, and Crumbled Reduced Fat Blue Cheese. 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/
Beet and Blue Salad
Beet lovers rejoice! This fresh salad, complete with a simple homemade dressing, provides a hearty helping of beets, along with crunchy spinach and flavorful blue cheese.
Ingredients
1 package (6 ounces) baby spinach
1 cup sliced beets
1/2 cup diced red onions
1/2 cup matchstick carrots
1/4 cup balsamic vinegar
2 tablespoons canola oil
2 tablespoons pure maple syrup
1/4 teaspoon salt
1/8 teaspoon red pepper flakes
1/4 cup crumbled reduced-fat blue cheese
Directions
Yield: 4 servings
Serving size: 1 1/2 cups salad and 2 tablespoons dressing per serving
1. Divide spinach equally among four salad plates. Top evenly with beets, onion and carrots.
2. Whisk vinegar, oil, maple syrup, salt and red pepper flakes in small bowl until smooth and well blended. Drizzle dressing over salad. Sprinkle evenly with cheese.
https://www.diabetesselfmanagement.com/recipes/salads/beet-and-blue-salad/
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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Wild Idea Buffalo Recipe of the Week – Buffalo Beans
February 3, 2021 at 6:02 AM | Posted in Wild Idea Buffalo | 2 CommentsTags: Beans, Buffalo Beans, Coffee, Cooking, Food, Green Onions, Maple Syrup, Olive oil, Onions, recipes, Roasted and Chopped Green Chilies, Shredded Cheddar Cheese, Spices, Wild Idea Buffalo Recipe of the Week, Wild Idea Ground Buffalo
Wild Idea Buffalo Recipe of the Week – Buffalo Beans WEDNESDAY
This week’s Wild Idea Buffalo Recipe of the Week is Buffalo Beans. I can just taste and smell the aroma of this dish! Some of the ingredients you’ll be needing are Wild Idea Ground Buffalo, Olive Oil, Onions, Spices, Roasted and Chopped Green Chilies, Maple Syrup, a cup of Strong Coffee, Beans, Green Onions, Shredded Cheddar Cheese and more! Oh these Wild Idea Buffalo Recipes just keep coming! You can find this recipe and purchase the Wild Idea Ground Buffalo along with all the other Wild Idea Products at the Wide Idea Buffalo website. You can find this recipe and purchase the Wild Idea Buffalo Italian Sausage 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 BEANS
Recently, a customer (thank you Suzanne) sent me a recipe for cowboy beans. It was a recipe that I was very familiar with as a kid – which we called “Hamburger Beans”. It was often dinner, or
served as a side dish during outdoor cookouts. I took her suggestions, along with notes from my mother’s recipe from years back and came up with Buffalo Beans. It’s good-ole-fashioned, stick to your ribs food. A good hunger remover after a big day. Approved by Wild Idea’s Harvest Crew!
Ingredients:
1 – pound Ground Buffalo
2 – tablespoons olive oil
2 – onions, chopped
4 – cloves garlic, chopped
2 – teaspoons salt
1 – teaspoon black pepper
1 – tablespoon cumin
2 – teaspoons coriander
2 – teaspoons chili powder
1 – teaspoon oregano
½ – teaspoon smoked paprika
1 – 8 ounce can roasted and chopped green chilies
1 – cup ketchup
¼ – cup mustard
½ – cup maple syrup
½ – cup strong coffee
2 – cans beans, rinsed
Green onions or shredded cheddar cheese
Preparation:
1 – In a heavy pot over medium high heat, heat oil and crumble in ground buffalo meat and add the onions, garlic and dry seasonings. Push the meat around in the pan breaking up the meat pieces and incorporating the spices. Cook until the meat is browned, about 10 minutes.
2 – Add the remaining ingredients and stir to incorporate. Bring to a boil and then reduce the heat to low and simmer until desired consistency is reached.
3 – Garnish the beans with green onions or cheddar cheese and accompany with corn bread.
https://wildideabuffalo.com/blogs/recipes/buffalo-beans
Wild Idea Buffalo – PREMIUM GROUND BUFFALO 1 LB.
Wild Idea Ground Buffalo is a “must have” for countless healthy, meaty meals. We grind our finest roasts and steaks to bring you the most delicious ground buffalo on the planet. User friendly and very versatile, our 100% grass-fed, ground buffalo meat is packed with protein and naturally low in fat and calories. Did we mention it’s delicious? Average 95% lean. Available in a 1 lb. package.
https://wildideabuffalo.com/collections/premium-ground-bison-burgers/products/1-lb-ground-buffalo
Jennie – O Turkey Recipe of the Week – Turkey Empanadas with Maple Apple
January 8, 2021 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a commentTags: Apple Juice, baking, Brown Sugar, Butter, Buttermilk Biscuits, Cooking, Egg Substitute, Food, Jennie - O Turkey Recipe of the Week, JENNIE-O® All Natural Turkey Sausage, Maple Syrup, Monterey Jack Cheese, recipes, Red onion, Switch, Turkey Empanadas with Maple Apple
This Week’s Jennie – O Turkey Recipe of the Week is Turkey Empanadas with Maple Apple. To make this week’s recipe you’ll be needing Maple Syrup, Apple Juice, Brown Sugar, JENNIE-O® All Natural* Turkey Sausage, Egg Substitute, Butter, Red Onion, Monterey Jack Cheese, and Buttermilk Biscuits. Perfect for Breakfast, Brunch, or Lunch. 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 Empanadas with Maple Apple
Brunch is a special occasion, so why not make something special for it? These flaky little pockets are filled with eggs, cheese and turkey sausage. Turkey Empanadas with Maple Apple are a sweet 
and savory treat that are sure to start your morning off right. Fewer than 500 calories per serving.
Total Time – 1 Hour
Serving Size – 8 Servings
Ingredients
⅓ cup maple syrup
⅓ cup apple juice
2 tablespoons brown sugar
1 (16-ounce) package JENNIE-O® All Natural* Turkey Sausage
2 cups egg substitute or 8 eggs
2 tablespoons butter
¼ cup finely chopped red onion
¾ cup shredded Monterey Jack cheese
1 (16-ounce) can buttermilk biscuits
Directions
1) Heat oven to 350°F.
2) In small saucepan over medium heat, combine maple syrup, apple juice and brown sugar. Stir until sugar is dissolved; set syrup aside.
3) Spray skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Place patties in hot skillet. Turn occasionally and cook approximately 15 to 17 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.
4) Crumble sausage into pieces.
5) In large bowl, whisk 8 eggs. Reserve 2 tablespoons egg; set aside. In skillet over medium heat, melt butter. Add eggs and cook, stirring occasionally, 1 minute or until eggs begin to set.
6) Stir in cooked sausage, onion and cheese. Cook 2 minutes, stirring occasionally, until eggs are set.
7) Lightly grease baking sheet. Press or roll biscuits on lightly floured surface to form a 6-inch circle; spoon turkey mixture into center of each biscuit. Fold biscuits in half to enclose filling. Press edge of biscuits together to seal. Place on baking sheet. Brush with remaining egg mixture.
8) Bake 15 to 18 minutes or until golden brown. Serve warm with syrup.
Nutrition
Calories – 440
Protein – 22g
Carbohydrates – 39g
Fiber – 1g
Sugars – 13g
Fat – 21g
Cholesterol – 80mg
Sodium – 990mg
Saturated Fat – 8g
https://www.jennieo.com/recipes/turkey-empanadas-with-maple-apple/
Jill’s Pumpkin Pie
November 25, 2020 at 6:01 AM | Posted in Wild Idea Buffalo | Leave a commentTags: baking, Brown Sugar, Canned Pumpkin, Cider Vinegar, Cooking, Cream, dessert, Eggs, Flour, Food, Ice Cubes, Jill's Pumpkin Pie, Lemon juice, Maple Syrup, recipes, Salted Butter, Sour cream, Spices, Sugar, Wild Idea Buffalo
I also have a recipe for Jill’s Pumpkin Pie which also comes from the Wild Idea Buffalo website. To make this Pie you’ll be needing are Flour, Sugar, Salted Butter, Sugar, Eggs, Cider Vinegar, Lemon Juice, Cream, and Ice Cubes. Also included is a recipe for the Pie Filling. You can find this recipe at the Wild Idea Buffalo website where you can also purchase any of the Wild Idea Products. So Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/
Jill’s Pumpkin Pie
Note: For custard style pies I have learned that pre-baking crust partially will give you a nice flaky crust on the bottom. You may also need to cover crust half way through baking pie, to keep from over browning. A little extra effort, but so worth it!
Pie Crust (Makes 2 – 10” deep-dish pie crusts)
Ingredients:
3 – cups flour, plus a bit more for rolling
½ – teaspoon salt
1 – tablespoon sugar
¾ – lb. salted butter, chilled and cut into pieces, plus a little more softened for buttering pan and foil
1 – egg, beaten
1 – teaspoon cider vinegar or lemon juice *I use half of each.
2 – tablespoons cream
1 – ice cube
Preparation:
1 – Pre-heat oven to 450°.
2 – In mixer using pastry blender, mix flour, salt & sugar.
3 – In small dish, beat eggs. Add vinegar and cream and mix well. Add ice cube to mixture to keep cold, and allow ice to melt almost all the way.
4 – Add chilled butter to flour mixture until incorporated.
5 – Slowly drizzle in egg mixture.
6 – Remove dough from mixer with floured hands, shape into ball and cut in half.
7 – Press dough into disk shape with your hands and place dough onto floured parchment. Top dough with additional floured parchment and roll out.
8 – Transfer dough to buttered pie pan carefully. Press lightly into pan, crimp edges and pierce the dough randomly with a fine pronged fork, about 8 times.
9 – Chill the piecrust for 30 minutes in the refrigerator.
10 – Lightly butter foil and place buttered side down on top of piecrust, shaping foil in piecrust shape without disturbing edges. Fill foiled crust at least half way up with dried beans, rice or pie weights.
11 – Place in 450° pre-heated oven and bake for 25 minutes.
Remove foiled piecrust from oven and remove foil gently. Return piecrust to oven to allow the bottom to brown, about another 10 minutes.
12 – Remove from oven and allow to cool slightly before filling.
Pumpkin Pie Filling
A few extra ingredients for a richer, creamer filling. Enjoy.
Ingredients:
3 – eggs
1¼ – cup dark, pure cane brown sugar, packed
½ – cup sour cream
½ – cup heavy cream
¼ – cup pure maple syrup
1 – teaspoon vanilla
1 – tablespoon cinnamon
1 – teaspoon ginger
1 – teaspoon allspice
4 – cups pureed pumpkin or canned pumpkin
*Yams or butternut squash can be used too.
Preparation:
1 – In mixer, beat eggs. Add remaining ingredients in order with mixer running, stopping to scrape the bottom occasionally. Mix until well incorporated.
2 – Pour pumpkin mixture into prepared piecrust.
3 – Bake at 350° for 75 minutes. Increase heat to 450° and bake for an additional 15 to 20 minutes.
4 – Remove pie from oven and allow to cool for 2 hours before serving.
https://wildideabuffalo.com/blogs/recipes/thanksgiving-recipes
Greens and Pear with Maple-Mustard Dressing
October 13, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, salad | Leave a commentTags: Chopped Walnuts, Cooking, Diabetes, Diabetes Self Management, Dijon Mustard, Dried Cherries, Food, Greens and Pear with Maple-Mustard Dressing, Maple Syrup, recipes, Red Pear, Salad Greens, Salads
I have a Salad Recipe to pass along for all of you, Greens and Pear with Maple-Mustard Dressing. Some of the ingredients you’ll be needing are Maple Syrup, Dijon Mustard, Salad Greens, Red Pear, Dried Cherries, Chopped Walnuts and more! 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/
Greens and Pear with Maple-Mustard Dressing
A quick and easy salad that’s bursting with fall flavors!
Ingredients
1/4 cup maple syrup
1 tablespoon Dijon mustard
1 tablespoon olive oil
1 tablespoon balsamic or cider vinegar
1/8 teaspoon black pepper
4 cups torn mixed salad greens
1 medium red pear, cored and thinly sliced
1/4 cup sliced green onions
3 tablespoons dried cherries
2 tablespoons plus 2 teaspoons chopped walnuts, toasted*
Directions
Yield: 4 servings
Serving size: 1/4 of total recipe
1 – Whisk maple syrup, mustard, oil, vinegar, and pepper in small bowl until well blended.
2 – Combine greens, pear, green onions, cherries, and walnuts in large serving bowl. Drizzle with dressing; gently toss to coat.
*Note: To toast walnuts, spread in single layer on baking sheet. Bake in preheated 350°F oven 5 to 7 minutes or until fragrant, stirring occasionally.
Nutrition Information:
Calories: 179 calories, Carbohydrates: 29 g, Protein: 2 g, Fat: 7 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 112 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/salads/greens-and-pear-with-maple-mustard-dressing/
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/
Wild Idea Buffalo Recipe of the Week – Buffalo Beans
June 10, 2020 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a commentTags: Beans, Buffalo Beans, Coffee, Cooking, Food, Green Onions, Maple Syrup, Olive oil, Onions, recipes, Roasted and Chopped Green Chilies, Shredded Cheddar Cheese, Spices, Wild Idea Buffalo Recipe of the Week, Wild Idea Ground Buffalo
Wild Idea Buffalo Recipe of the Week – Buffalo Beans WEDNESDAY
This week’s Wild Idea Buffalo Recipe of the Week is Buffalo Beans. I can just taste and smell the aroma of this dish! Some of the ingredients you’ll be needing are Wild Idea Ground Buffalo, Olive Oil, Onions, Spices, Roasted and Chopped Green Chilies, Maple Syrup, a cup of Strong Coffee, Beans, Green Onions, Shredded Cheddar Cheese and more! Oh these Wild Idea Buffalo Recipes just keep coming! You can find this recipe and purchase the Wild Idea Ground Buffalo along with all the other Wild Idea Products at the Wide Idea Buffalo website. So Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/
BUFFALO BEANS
Recently, a customer (thank you Suzanne) sent me a recipe for cowboy beans. It was a recipe that I was very familiar with as a kid – which we called “Hamburger Beans”. It was often dinner, or 
served as a side dish during outdoor cookouts. I took her suggestions, along with notes from my mother’s recipe from years back and came up with Buffalo Beans. It’s good-ole-fashioned, stick to your ribs food. A good hunger remover after a big day. Approved by Wild Idea’s Harvest Crew!
Ingredients:
1 – pound Ground Buffalo
2 – tablespoons olive oil
2 – onions, chopped
4 – cloves garlic, chopped
2 – teaspoons salt
1 – teaspoon black pepper
1 – tablespoon cumin
2 – teaspoons coriander
2 – teaspoons chili powder
1 – teaspoon oregano
½ – teaspoon smoked paprika
1 – 8 ounce can roasted and chopped green chilies
1 – cup ketchup
¼ – cup mustard
½ – cup maple syrup
½ – cup strong coffee
2 – cans beans, rinsed
Green onions or shredded cheddar cheese
Preparation:
1 – In a heavy pot over medium high heat, heat oil and crumble in ground buffalo meat and add the onions, garlic and dry seasonings. Push the meat around in the pan breaking up the meat pieces and incorporating the spices. Cook until the meat is browned, about 10 minutes.
2 – Add the remaining ingredients and stir to incorporate. Bring to a boil and then reduce the heat to low and simmer until desired consistency is reached.
3 – Garnish the beans with green onions or cheddar cheese and accompany with corn bread.
https://wildideabuffalo.com/blogs/recipes/buffalo-beans
Wild Idea Buffalo Recipe of the Week – SLOPPY JOE’S WITH SWEET CORN
April 22, 2020 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a commentTags: Cooking, Dijon Mustard, Food, Maple Syrup, recipes, SLOPPY JOE'S WITH SWEET CORN, Sloppy Joes, Wild Idea Buffalo Recipe of the Week, Wild Idea Ground Buffalo, Worcestershire sauce
This week’s Wild Idea Buffalo Recipe of the Week is – SLOPPY JOE’S WITH SWEET CORN. Kicked up Sloppy Joe’s made using Wild Idea Ground Buffalo along with Onion, Garlic, Spices, Worcestershire, Dijon Mustard, and Maple Syrup. The family is going to love Sloppy Joe’s Night! You can find this recipe or purchase the Wild Idea Ground Buffalo along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/
SLOPPY JOE’S WITH SWEET CORN
This ground BBQ concoction has been called many things, including; Steam Burger, Tavern Sandwich, Spoon Burgers, Barbeque Sandwich and of course Sloppy Joe’s. Whatever you call it, they are delicious!
This hearty sandwich was a childhood favorite for simple suppers and was a huge treat for tailgate events (and still is)! My following recipe is a modified New York Times version, that one of our customers recommended. I modified it based on my own taste, as well as what I had on hand. Garnish it with homemade pickles and flash sautéed fresh sweet corn, for grown-up goodness, that kids will love too. *For best flavor profile, make a day ahead. Leftovers were even better!
Ingredients:
2 – tablespoons olive oil
1 – large onion, diced
1 – 1 lb. packages Wild Idea Ground Buffalo
2 – cloves garlic, minced
1 – teaspoon salt
1 – teaspoon black pepper
1 – teaspoon chili powder
1 – teaspoon cumin
½ – teaspoon smoked paprika
¼ – teaspoon cloves
½ – cup water
2 – cups tomato sauce
½ – cup ketchup
2 – tablespoons Worcestershire
1 – tablespoon Dijon mustard
2 – tablespoons Maple Syrup
¼ – cup fresh squeezed lemon juice, or other citrus
Preparation:
1 – In a heavy skillet over medium heat, heat oil and add onions. Cook the onions, stirring occasionally, until tender and lightly caramelized. About 10 minutes.
2 – Increase your heat to medium high and crumble in the ground buffalo, and the garlic and dry spices. Cook the meat until browned, stirring occasionally, breaking up the larger pieces up with your spoon.
3 – Add the tomato sauce, ketchup, Worcestershire, mustard and syrup and stir to incorporate. Reduce your heat to low and simmer for 30 minutes, or until desired consistency is reached.
4 – Add the fresh squeezed lemon and season to taste.
5 – Serve on toasted buns and top with pickles and fresh sautéed sweet corn with green onions. So good!
https://wildideabuffalo.com/blogs/recipes/sloppy-joes-with-sweet-corn
Sunrise Turkey Bacon Breakfast Pizzas
April 3, 2020 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a commentTags: baking, Cooking, Egg Substitute, Food, Jennie O Turkey Bacon, Maple Syrup, recipes, Reduced Fat Mozzarella Cheese, Sunrise Turkey Bacon Breakfast Pizzas, Switch, Whole Grain Low Fat Waffles
Here’s another Delicious and Healthy Jennie – O Recipe, Sunrise Turkey Bacon Breakfast Pizzas. This one is made using JENNIE-O® Turkey Bacon, Whole Grain Low Fat Waffles, Egg Substitute, Reduced Fat Mozzarella Cheese, and Maple Syrup. Start your morning off the Healthy way! You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Enjoy and Make the Switch in 2020! https://www.jennieo.com/
Sunrise Turkey Bacon Breakfast Pizzas
Not enough time in the morning? This lean and tasty breakfast pizza recipe is your quick breakfast solution. Ready in under 15 minutes, low in carbs and under 300 calories per serving!
INGREDIENTS
6 whole grain low-fat waffles
6 slices JENNIE-O® Turkey Bacon
1½ cups cholesterol-free real egg product
6 tablespoons reduced-fat mozzarella cheese
maple syrup, if desired
DIRECTIONS
1) Heat oven to 400°F. Place waffles in a single layer on a large baking sheet. Cook turkey bacon as specified on the package; crumble and set aside. In non-stick skillet, lightly spray with cooking spray, cook eggs, stirring often, until set.
2) Place waffles in oven and bake 5 minutes. Remove waffles from oven and top with eggs, bacon and cheese. Return to oven and bake an additional 5 to 8 minutes longer or until waffles are toasted and cheese is melted. Serve pizzas with maple syrup, if desired. Always cook to well-done, 165°F as measured by a meat thermometer.
* Always cook to an internal temperature of 165°F.
RECIPE NUTRITION INFORMATION
PER SERVING
Calories 130
Protein 8g
Carbohydrates 15g
Fiber 1g
Sugars 2g
Fat 4.5
Cholesterol 10mg
Sodium 420mg
Saturated Fat 1g
https://www.jennieo.com/recipes/654-sunrise-turkey-bacon-breakfast-pizzas
Creamy Baked Custard with Maple Syrup
November 17, 2019 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management | 4 CommentsTags: Baking, Cooking, Creamy Baked Custard with Maple Syrup, dessert, Diabetes Self Management, Egg Substitute, Fat Free Half and Half, Food, Maple Syrup, Nutmeg, recipes, Sugar, Vanilla
Well I posted a Delicious and Healthy Chicken Dinner for your Sunday Meal and here’s a Dessert to go with it, Creamy Baked Custard with Maple Syrup. Made using Fat-Free Half-and-Half, Egg Substitute, Sugar, Vanilla, Nutmeg, and Maple Syrup. This Dessert is only 131 calories and 1 gram of fat per serving. The recipe comes from the Diabetes Self Management website where you’ll find a huge selection of Diabetes Friendly Recipes so be sure to check out soon. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/
Creamy Baked Custard with Maple Syrup
When you’re craving a guilt-free sweet treat, dig into this creamy custard. Containing only 131 calories and 1 gram of fat, this delectable dessert only tastes sinful — so go ahead and indulge yourself tonight.
Ingredients
2 1/2 cups fat-free half-and-half
1/2 cup cholesterol-free egg substitute
1/4 cup sugar
2 teaspoons vanilla
Dash ground nutmeg
3 cups boiling water
2 tablespoons maple syrup
Directions
1 – Preheat oven to 325°F. Lightly spray 6 custard cups or ramekins with nonstick cooking spray.
2 – Combine half-and-half, egg substitute, sugar, vanilla, and nutmeg in large bowl. Pour into prepared custard cups.
3 – Pour boiling water into 13×9-inch baking dish. Place custard cups in dish. Bake 1 hour and 15 minutes. (Centers will not be completely set.) Remove cups from pan. Cool completely on wire rack. Cover with plastic wrap; refrigerate overnight.
4 – Drizzle with maple syrup before serving.
Yield: 6 servings.
Serving size: 6 ounces.
Nutrition Facts Per Serving:
Calories: 131 calories, Carbohydrates: 23 g, Protein: 5 g, Fat: 1 g, Saturated Fat: 0 g, Cholesterol: 17 mg, Sodium: 139 mg, Fiber: 0 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/creamy-baked-custard-with-maple-syrup/
Sunday’s Chicken Dinner Recipe – MAPLE DIJON CHICKEN WITH BRUSSELS SPROUTS AND BUTTERNUT SQUASH
October 20, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine, Sunday's Chicken Dinner | 2 CommentsTags: Brussels sprouts, Chicken, Cooking, Diabetes, Diabetic Dish of the Week, Diabetic Gourmet Magazine, Food, MAPLE DIJON CHICKEN WITH BRUSSELS SPROUTS AND BUTTERNUT SQUASH, Maple Syrup, recipes, Squash
This week’s Sunday’s Chicken Dinner Recipe is – MAPLE DIJON CHICKEN WITH BRUSSELS SPROUTS AND BUTTERNUT SQUASH. If this just doesn’t scream Fall Recipe, nothing does! Chicken combined with Brussels Sprouts and Butternut Squash along with a Maple Dijon Sauce. Like I said “Fall Recipe”! The recipe is off the Diabetic Gourmet Magazine website (https://diabeticgourmet.com/) which has a huge selection of Diabetic Friendly recipes. Salads, Soups, Entrees, Dessert, they have recipes for all! Plus don’t forget to subscribe to the Diabetic Gourmet Magazine. Enjoy and Make 2019 a Healthy One!
MAPLE DIJON CHICKEN WITH BRUSSELS SPROUTS AND BUTTERNUT SQUASH
This is a great recipe for fall with two seasonal favorites, brussels sprouts and butternut squash. Butternut squash is sometimes known in Australia and New Zealand as butternut pumpkin or 
gramma.
Ingredients
4 chicken thighs
4 chicken drumsticks
3/4 tsp kosher salt
1/2 tsp freshly ground pepper
1 TBSP olive oil
1 TBSP unsalted butter
16 Brussels sprouts (about 8 ounces), bottom trimmed, outer leaves removed, and halved
2 cups diced (1/2 inch) butternut squash
2 TBSP maple syrup
2 tsp Dijon mustard
1-1/2 cup chicken stock
Directions
1 – In a saute pan large enough to hold the chicken in a single layer, heat the olive oil over medium high heat.
2 – Season the chicken pieces with salt and pepper.
3 – Add chicken to pan, skin side down and saute for about 4-5 minutes per side or until chicken is browned.
4 – Remove chicken from pan and reserve.
5 – In same pan, add butter. Allow the butter to melt over medium heat. Add squash and sprouts to pan and sauté, tossing occasionally, until the outsides are golden brown, about 3-4 minutes.
6 – Remove from pan and hold separately from chicken.
7 – Turn heat to high and add stock, syrup and mustard. Stir and bring to a boil, stirring to scrape up the brown bits on the bottom of the pan.
8 – Add chicken back to the pan, cover, and reduce heat to medium low.
9 – Cook over medium low heat for 20-25 minutes or until chicken registers 170 degrees F with an instant read thermometer.
10 – Add vegetables back to pan, cover again, and cook for another 8-10 minutes until the vegetables are tender.
11 – Remove chicken and vegetables to a serving platter, placing vegetables around chicken.
12 – Turn heat to high and boil sauce until it is reduced and slightly thickened, about 2-3 minutes.
13 – Spoon sauce over chicken and serve.
NUTRITIONAL INFORMATION PER SERVING:
Calories: 430
Fat: 23 grams
Saturated Fat: 7 grams
Fiber: 4 grams
Sodium: 420 milligrams
Protein: 34 grams
Carbohydrates: 23 grams
Sugars: 9 grams
https://diabeticgourmet.com/diabetic-recipe/maple-dijon-chicken-brussels-sprouts-butternut-squash
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