“Meatless Monday” Recipe of the Week – CHEESY SCALLION OMELET

September 26, 2022 at 6:01 AM | Posted in Diabetic Gourmet Magazine, Meatless Monday | Leave a comment
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This week’s Meatless Monday Recipe of the Week is a CHEESY SCALLION OMELET. Got the perfect recipe for Breakfast or Brunch, CHEESY SCALLION OMELET. Made using fat-free liquid egg substitute along with scallions, and Smooth Sensations Cream Cheese Spread Classic Cream 1/3 Less Fat. Only 150 calories and 5 carbs per serving! You can find this recipe along with all the other Diabetic Friendly Recipes at the Diabetic Gourmet Magazine website. So enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

CHEESY SCALLION OMELET
Recipe for Cheesy Scallion Omelet from our Breakfast and Brunch recipe section.

Ingredients

3/4 cup fat-free liquid egg substitute
1/4 cup finely chopped scallions
1/8 teaspoon garlic powder
1/8 teaspoon black pepper
1 wedge Smooth Sensations Cream Cheese Spread Classic Cream 1/3 Less Fat

Directions

1 – Mix egg substitute, scallions & seasonings in a medium bowl.
2 – Bring a skillet sprayed with nonstick spray to medium heat. Add mixture, cover & cook 3 minutes or until set.
3 – Transfer to plate, spread wedge over half and fold over. Super simple & delicious!

Recipe Yield: Yield: 1 serving

NUTRITIONAL INFORMATION PER SERVING:
Calories: 150
Fat: 4 grams
Sodium: 500 milligrams
Protein: 21 grams
Carbohydrates: 5 grams
https://diabeticgourmet.com/diabetic-recipes/cheesy-scallion-omelet

“Meatless Monday” Recipe of the Week -Moroccan Lentil and Vegetable Soup for Diabetics

September 5, 2022 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Moroccan Lentil and Vegetable Soup for Diabetics. To make this week’s recipe you’ll be needing Herbs, Spices, Olive Oil, Onion, Garlic Cloves, Dried Lentils, Low Sodium Vegetable Broth, Celery, Sun Dried Tomatoes, Yellow Squash, Pum Tomatoes, and Green Bell Peppers. There’s 131 calories and 18 net 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 2022! https://www.diabetesselfmanagement.com/

Moroccan Lentil and Vegetable Soup for Diabetics
This hearty and colorful Moroccan lentil and vegetable soup features lentils, fragrant spices, tomatoes and vegetable broth.

Ingredients
1 tablespoon olive oil
1 cup chopped onion
4 cloves garlic, minced
1/2 cup dried lentils, rinsed and sorted
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon black pepper
1 container (32 ounces) low-sodium vegetable broth
1/2 cup chopped celery
1/2 cup chopped sun-dried tomatoes (not packed in oil)
1 yellow squash, chopped
1/2 cup chopped green bell pepper
1 cup chopped plum tomatoes
1/2 cup chopped fresh Italian parsley
1/4 cup chopped fresh cilantro or basil

Directions
Yield: 6 servings
Serving size: 1 cup

1 – Heat oil in medium saucepan over medium-high heat. Add onion and garlic; cook and stir 4 minutes or until onion is tender. Stir in lentils, coriander, cumin, cinnamon, and black pepper; cook 2 minutes. Add broth, celery, and sun-dried tomatoes; bring to a boil. Reduce heat to medium-low; cover and simmer 25 minutes.

2 – Stir in squash and bell pepper; cover and cook 10 minutes or until lentils are tender.

3 – Top with plum tomatoes, parsley, and cilantro just before serving.

Tip: Many soups, including this one, taste even better the next day after the flavors have had time to blend. Cover and refrigerate the soup overnight, reserving the plum tomatoes, parsley, and cilantro until ready to serve.

Nutrition Information:
Calories: 131 calories, Carbohydrates: 20 g, Protein: 8 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 264 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/moroccan-lentil-vegetable-soup/

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“Meatless Monday” Recipe of the Week – White Bean and Orzo Salad

August 29, 2022 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday, Vegetarian | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a White Bean and Orzo Salad. To make this week’s recipe you’ll be needing Orzo Pasta, Reduced Sodium Navy Beans, Spinach Leaves, Roasted Red Peppers, Capers, fresh Basil, Reduced Fat Italian Dressing, and Crumbled Feta 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 2022! https://www.diabetesselfmanagement.com/

White Bean and Orzo Salad
Featuring basil, feta cheese and roasted red peppers, this high-fiber pasta salad embraces the flavors of the Mediterranean! Quick and easy, you can be digging in with less than 15 minutes of preparation.

Ingredients
3/4 cup uncooked orzo pasta (6 ounces)
1 can (about 15 ounces) reduced-sodium navy beans, rinsed and drained
1 cup packed spinach leaves, coarsely chopped
1/2 cup chopped roasted red peppers
3 tablespoons capers, rinsed and drained
3 tablespoons chopped fresh basil
3 tablespoons reduced-fat Italian dressing
1/4 cup crumbled feta cheese

Directions
Yield: 6 servings
Serving size: 1 cup

1 – Cook pasta according to package directions, omitting salt.

2 – Combine beans, spinach, roasted peppers, capers, basil, and dressing in large bowl.

3 – Drain pasta; add to bean mixture. Add feta and toss gently.

Nutrition Information:
Calories: 234 calories, Carbohydrates: 43 g, Protein: 11 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 4 mg, Sodium: 336 mg, Fiber: 9 g
https://www.diabetesselfmanagement.com/recipes/snack/white-bean-orzo-salad/

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* 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!
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“Meatless Monday” Recipe of the Week – SAUTEED SPINACH WITH GARLIC

July 25, 2022 at 6:01 AM | Posted in Diabetic Gourmet Magazine, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is SAUTEED SPINACH WITH GARLIC. To make this Dish you’ll be needing Spinach, Olive Oil, Tomato, and Garlic Cloves. There 108 calories and 4 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 2022! https://diabeticgourmet.com/

SAUTEED SPINACH WITH GARLIC
Recipe for Sauteed Spinach with Garlic from our Side Dishes recipe section.

Ingredients

1 pound raw spinach
2 tablespoons olive oil
1 fresh tomato
2 cloves garlic

Directions

1 – Wash spinach thoroughly and drain.
2 – Saute tomato and garlic in olive oil in a large saute pan.
3- Add spinach, cover and cook over low heat for 5 minutes, stirring a few times.
4 – Add salt and pepper to taste.
5 – Cook, uncovered, 5 minutes longer, stirring occasionally.

Recipe Yield: Servings: 4

NUTRITIONAL INFORMATION PER SERVING:
Calories: 108
Fat: 7 grams
Sodium: 94 milligrams
Protein: 3.9 grams
Carbohydrates: 4 grams
https://diabeticgourmet.com/diabetic-recipe/sauteed-spinach-with-garlic

“Meatless Monday” Recipe of the Week – Tofu and Vegetable Stir-Fry

July 18, 2022 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 Tofu and Vegetable Stir-Fry. To make this week’s recipe some of the ingredients you’ll be needing are Firm Tofu, Teriyaki Sauce, Peanut Oil, Minced Garlic, Onion, Low Sodium Fat-Free Chicken Broth, and much 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 2022! https://www.diabetesselfmanagement.com/

Tofu and Vegetable Stir-Fry
Stir-fries are simple, hearty and delicious meals that add some spice to the same-old dinner routine. This tofu and vegetable version will be a highlight of the night — and so tasty that you’ll want to make it again and again.
Ingredients
Preparation time: 35 minutes
Cooking time: 25 minutes.

10 ounces firm tofu, cut into 1/2- to 3/4-inch cubes

1/3 cup lite (low-sodium) teriyaki sauce

1 tablespoon peanut oil

1 teaspoon minced garlic

1 small onion (2 inches in diameter), peeled and diced

1/4 teaspoon black pepper

1/4 cup low-sodium, fat-free chicken broth

1/2 teaspoon lite (low sodium) soy sauce

8 ounces broccoli florets, cut into bite-size pieces

4 ounces fresh white mushrooms, cleaned and quartered

1 small red pepper (about 2–2 1/2 inches in diameter), stemmed, seeds removed, chopped into bite-size pieces

1/2 cup sliced water chestnuts, drained

3 cups cooked brown rice (prepared according to package directions)

Directions
Yield: 4 servings
Serving size: 1 cup tofu mixture over 2/3 cup rice

1 – Place tofu pieces in a small bowl. Pour teriyaki sauce over cubes and stir to coat. Let sit 30 minutes to marinate at room temperature. Meanwhile, prepare vegetables as described above. Heat 1 tablespoon peanut oil over medium-high heat in a wok or large sauté pan. Add garlic, onion, and black pepper and stir-fry about 1 minute. Raise heat to high, and add marinated tofu (and any remaining teriyaki sauce within the bowl), chicken broth, and soy sauce; stir-fry 1 minute. Add broccoli, mushrooms, red pepper, and water chestnuts. Stir-fry 2–3 minutes until desired crispness of vegetables is reached. Serve each portion over 2/3 cup hot, cooked brown rice.

Nutrition Information:
Calories: 280 calories, Carbohydrates: 40 g, Protein: 12 g, Fat: 8 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 226 mg, Fiber: 5 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/tofu-and-vegetable-stir-fry/

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* 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
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“Meatless Monday” Recipe of the Week – Scrambled Egg Breakfast Burritos

May 23, 2022 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Scrambled Egg Breakfast Burritos. Start the Day off with a Delicious and Healthy Scrambled Egg Breakfast Burritos. To make these Burritos you’ll be needing Non Stick Cooking Spray, Red Bell Peppers, Green Onions, Red Pepper Flakes, Egg Whites, Cilantro, Flour Tortillas, Shredded Low Sodium Reduced Fat Monterey Jack Cheese, and Salsa. There’s 192 calories and 21 net 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 2022! https://www.diabetesselfmanagement.com/

Scrambled Egg Breakfast Burritos
Breakfast, as they say, is the most important meal of the day. Start your morning off right with these breakfast burritos, full of south-of-the-border flavor!

Ingredients
Nonstick cooking spray
1 medium red bell pepper, chopped
5 green onions, sliced
1/2 teaspoon red pepper flakes
8 egg whites
1 tablespoon chopped fresh cilantro or parsley
4 (8-inch) flour tortillas
1/2 cup (2 ounces) shredded low-sodium reduced-fat Monterey Jack cheese
1/3 cup salsa

Directions
Yield: 4 servings
Serving size: 1 burrito with 1 tablespoon plus 1 teaspoon salsa

1. Spray medium nonstick skillet with cooking spray. Heat over medium heat. Add bell pepper, green onions, and red pepper flakes; cook and stir 3 minutes, or until vegetables are crisp-tender.

2. Add egg whites to vegetables. Reduce heat to low. Cook and stir 3 minutes, or until set. Sprinkle with cilantro.

3. Stack tortillas and wrap in paper towels. Microwave on high 1 minute, or until tortillas are hot.

4. Place one-fourth egg mixture on each tortilla. Sprinkle with 2 tablespoons cheese. Fold sides over to enclose filling. Serve with salsa.

Nutrition Information:
Calories: 192 calories, Carbohydrates: 23 g, Protein: 13 g, Fat: 5 g, Saturated Fat: 3 g, Cholesterol: 10 g, Sodium: 423 g, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/breakfast/scrambled-egg-breakfast-burritos/

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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
* 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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“Meatless Monday” Recipe of the Week – Vegetable-Topped Hummus

May 16, 2022 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday, Vegetarian | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Vegetable-Topped Hummus. To make this week’s recipe you’ll be needing Chickpeas, Tahini, Lemon Juice, Garlic Clove, Salt, Tomato, Green Onions, Parsley, and Assorted Crackers. 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 2022! https://www.diabetesselfmanagement.com/

Vegetable-Topped Hummus
A conventional homemade hummus base topped with an assortment of chopped veggies makes for a winning combination! For a gluten-, dairy-, egg-, nut-, and soy-free snack, serve this dip with carrot and celery sticks, bell pepper strips, and cucumber slices. Fun for everyone!

Ingredients
1 can (about 15 ounces) chickpeas, rinsed and drained
2 tablespoons tahini
2 tablespoons lemon juice
1 clove garlic
3/4 teaspoon salt
1 tomato, finely chopped
2 green onions, finely chopped
2 tablespoons chopped fresh parsley
Pita bread or assorted crackers (optional)

Directions
Yield: 8 servings
Serving size: 6 tablespoons hummus

1 – Combine chickpeas, tahini, lemon juice, garlic, and salt in food processor or blender; process until smooth.

2 – Combine tomato, green onions, and parsley in small bowl; gently toss to combine.

3 – Spoon hummus into serving bowl; top with tomato mixture. Serve with pita bread or assorted crackers, if desired.

Note: For a gluten-free, dairy-free, egg-free, nut-free, soy-free snack, serve hummus with carrot and celery sticks, bell pepper strips, and cucumber slices.

Nutrition Information:
Calories: 75 calories, Carbohydrates: 9 g, Protein: 4 g, Fat: 3 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 369 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/snack/vegetable-topped-hummus/

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* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
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“Meatless Monday” Recipe of the Week – Creamy Potato-Cauliflower Soup

March 14, 2022 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday, Vegetarian | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Creamy Potato-Cauliflower Soup. To make this week’s recipe you’ll be needing Frozen Cauliflower Florets, Water, Skim Milk, Garlic Diet Margarine, Salt, Pepper, Sour Cream, and Shredded Reduced Fat Sharp Cheddar Cheese. There’s 179 calories and 23 net 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 2022! https://www.diabetesselfmanagement.com/

Creamy Potato-Cauliflower Soup
Looking for a healthy dish to celebrate St. Patrick’s Day? Irish eyes will be smiling on this creamy and comforting soup, packed with the deliciousness of potatoes and cheese. The addition of cauliflower florets to the mix keeps the carb content down but the flavor high!

Ingredients
1 pound frozen cauliflower florets, thawed
1/4 cup water
2 cups fat-free (skim) milk
2 cups mashed potatoes (see tip)
4 to 5 medium green onions, finely chopped
1/2 teaspoon minced garlic
2 tablespoons diet margarine
3/4 teaspoon salt (optional)
1/2 teaspoon black pepper
3/4 cup fat-free sour cream
6 tablespoons (1 1/2 ounces) shredded, reduced-fat sharp cheddar cheese

Directions
Yield: 6 servings
Serving size: 1 cup soup, 2 tablespoons sour cream, 1 tablespoon cheese, and about 1 tablespoon green onions

1. Bring cauliflower and water to a boil in large saucepan over high heat. Reduce heat. Cover. Simmer 12 to 14 minutes, or until tender. Transfer cauliflower, any remaining water, and 1 cup milk into blender. Cover. Holding lid securely, process until puréed.

2. Return cauliflower mixture to saucepan. Add potatoes, all but 1/3 cup green onions, garlic, and remaining 1 cup milk. Stir until blended. Cook on medium-low heat 10 minutes. Add margarine, salt, if desired, and pepper. Stir until margarine is melted. Garnish with equal amounts sour cream, cheese, and remaining green onions.

Tip: To make 2 cups nutritious mashed potatoes, mash 1 pound boiled baking potatoes with 2 tablespoons diet margarine and 1/4 to 1/3 cup fat-free (skim) milk.

Nutrition Information:
Calories: 179 calories, Carbohydrates: 27 g, Protein: 10 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 12 mg, Sodium: 271 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/creamy-potato-cauliflower-soup/

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* 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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“Meatless Monday” Recipe of the Week – ZUCCHINI ROLL-UPS WITH ROASTED RED PEPPER AND FETA CHEESE

September 20, 2021 at 6:01 AM | Posted in Diabetic Gourmet Magazine, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is ZUCCHINI ROLL-UPS WITH ROASTED RED PEPPER AND FETA CHEESE. To make this week’s Dish you’ll be needing Zucchini, Bell Peppers, Canola Oil, Crumbled Feta Cheese, Lemon Juice, Ground Black Pepper, Arugula, and Basil Leaves. 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 2021! https://diabeticgourmet.com/

ZUCCHINI ROLL-UPS WITH ROASTED RED PEPPER AND FETA CHEESE

Ingredients

5 medium zucchini (about 8 oz/250 g each), cut lengthwise into 1/4-inch (0.6-cm) slices*
1 red, orange or yellow bell pepper, cut in half and seeded
1/2 medium red bell pepper, roasted and peeled, or use jarred*
2 Tbsp canola oil (30 mL)
1/3 cup crumbled feta cheese (75 mL)
1 Tbsp lemon juice (15 mL)
1/8 tsp freshly ground black pepper, plus more to taste (0.5 mL)
2 cups baby arugula leaves (2 oz/500 mL lightly packed) (60 g)
1/3 cup lightly packed fresh basil leaves (75 mL)
toothpicks

Directions

1 – Preheat grill or grill pan over medium heat.
2 – Set aside outermost slices of zucchini for another use. Brush inner slices of zucchini and bell pepper halves with canola oil on both sides. Grill until just tender, about 3 minutes per side. Remove from grill to cool and slice pepper halves into thin strips. Zucchini and pepper may be made day ahead and stored in airtight container in refrigerator.
3 – In small bowl of food processor or mini-processor, place roasted red pepper, feta cheese and lemon juice. Process until mixture reaches spreadable consistency. It will not become completely smooth. Stir in black pepper.
4 – Spread about 3/4 tsp (4 mL) of feta mixture onto zucchini slice. Place a few slices of bell pepper about 1/2 inch (1.25 cm) from end of zucchini slice, along with a few arugula leaves and one small or half of large basil leaf. Roll up and insert toothpick to hold roll. Repeat with rest of zucchini slices.
5 – Serve immediately or store in airtight container in refrigerator for up to one day. Allow to come to room temperature before serving.
* Tips: Five medium zucchini yields just the right number of slices. Buy an extra zucchini if you would like to have some room for error. You can use jarred roasted red pepper instead of preparing your own but be sure to rinse and drain it really well to avoid extra liquid in the spread.

NOTES:
Tender, grilled zucchini makes a delicious wrapper for crisp, colorful vegetables, fresh herbs and a creamy feta spread – all rolled into beautiful, bite-sized bundles. It is a true veggie celebration with grilled, roasted and fresh produce in each mouthwatering bite.

Recipe Yield: Yield: 8 servings (24 roll-ups).Serving size: 3 roll-ups.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 70
Fat: 5 grams
Saturated Fat: 1.5 grams
Fiber: 1 grams
Sodium: 135 milligrams
Cholesterol: 5 milligrams
Protein: 3 grams
Carbohydrates: 4 grams
https://diabeticgourmet.com/diabetic-recipe/zucchini-roll-ups-with-roasted-red-pepper-and-feta-cheese

“Meatless Monday” Recipe of the Week – FRESH ASPARAGUS TOPPED WITH SUNNY-SIDE UP EGGS

June 21, 2021 at 6:01 AM | Posted in Diabetic Gourmet Magazine, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” of the Week is a FRESH ASPARAGUS TOPPED WITH SUNNY-SIDE UP EGGS. A perfect way to start your day with Breakfast or Brunch! To make this week’s recipe you’ll need Asparagus, Cooking Spray, England’s Best Large Eggs, Olive Oil, Parmesan Cheese, Breadcrumbs, and Red Pepper. It’s only 135 calories and 2 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 2021! https://diabeticgourmet.com/

FRESH ASPARAGUS TOPPED WITH SUNNY-SIDE UP EGGS

Ingredients

1 bunch asparagus, woody ends trimmed
Cooking spray
2 Eggland’s Best large eggs
1 tablespoon olive oil (optional)
1 teaspoon Parmesan cheese (optional)
1 teaspoon breadcrumbs (optional)
1/4 cup chopped red peppers (optional)

Directions

1 – Fill medium saucepan with water and bring to a boil. Submerge asparagus and cook for approximately 2 minutes, maintaining a bright green color and slight crunch. Immediately remove asparagus and shock it in a bowl of ice water. Reserve.
2 – Coat medium size skillet with cooking spray. Crack two Eggland’s Best eggs into pan and cook over medium heat until the whites set and the edges of the eggs are cooked.
3 – Place asparagus on plate, making an even layer. Remove eggs from the pan using a slotted spatula and place on top of asparagus. Top with a drizzle of olive oil and garnish with Parmesan cheese, bread crumbs or red peppers, if desired. Can also be served on two pieces of whole wheat toast.

Recipe Yield: Yield: 2 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 135
Fat: 11 grams
Saturated Fat: 5 grams
Fiber: 1 grams
Sodium: 86 milligrams
Cholesterol: 176 milligrams
Protein: 7 grams
Carbohydrates: 2 grams
https://diabeticgourmet.com/diabetic-recipes/fresh-asparagus-topped-with-sunny-side-up-eggs

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