“Meatless Monday” Recipe of the Week – GINGERED ACORN SQUASH

October 23, 2017 at 5:24 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – GINGERED ACORN SQUASH. Its from one my favorite Diabetic Recipe sites, the Diabetic Gourmet Magazine (https://diabeticgourmet.com/). The Diabetic Gourmet site is packed with Delicious, Diabetic Friendly Recipes along with info and tips on Diabetic Care and Management. So check it out today!

 

GINGERED ACORN SQUASH

Ingredients

2 acorn squash (about 3/4 pound each)
8-ounce can pineapple tidbits in their own juice, drained
3 tablespoons raisins (optional)
2 tablespoons light brown sugar
1 tablespoon light margarine, melted
1 teaspoon freshly grated gingerroot

Directions

1 – Preheat oven to 400 degrees F. Lightly spray a 13x9x2-inch baking dish with vegetable oil spray.
2 – Cut squash in half. Scoop out and discard seeds. Put squash halves cut side up in baking dish.
3 – In a small bowl, combine remaining ingredients. Spoon mixture into each squash cavity. Carefully pour a small amount of water around each squash. Bake, uncovered, for 45 minutes.

Recipe Yield: Servings: 4

NUTRITIONAL INFORMATION PER SERVING:
Calories: 120
Fat: 1 grams
Sodium: 24 milligrams
Protein: 1 grams
Carbohydrates: 29 grams
https://diabeticgourmet.com/diabetic-recipes/gingered-acorn-squash

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“Meatless Monday” Recipe of the Week – Vegetarian Sloppy Joes

October 16, 2017 at 5:44 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Vegetarian Sloppy Joes. Add your own favorite spices and herbs. For added heat you can add a Dash hot sauce or tabasco sauce. Enjoy and Eat Healthy!

 

Vegetarian Sloppy Joes

Ingredients
1/4 cup extra light olive oil
1/2 cup minced onion
2 (8 ounce) packages tempeh
1/2 cup minced green bell pepper
2 cloves garlic, minced
1/4 cup tomato sauce
1 tablespoon vegetarian low-sodium Worcestershire sauce
1 tablespoon honey
1 tablespoon blackstrap molasses
Dash hot sauce or tabasco sauce (optional)
1-2 tsp chili powder, plus more to taste
1/4 teaspoon cayenne pepper
1/4 teaspoon celery seed
1/4 teaspoon ground cumin
1/4 teaspoon sea salt
1/2 teaspoon ground coriander
1/2 teaspoon dried thyme
1/2 teaspoon oregano
1/2 teaspoon smoked paprika
1 pinch ground black pepper
whole-grain hamburger buns

Directions
1 – Heat oil in a deep, 10-inch skillet over medium-low heat. Cook the onion in the oil until translucent. Crumble the tempeh into the skillet; cook and stir until golden brown. Add the green pepper and garlic; cook another 2 to 3 minutes.
2 – Stir in the tomato sauce, Worcestershire sauce, honey, molasses, Dash hot sauce or tabasco sauce (optional), chili powder, cayenne pepper, celery seed, cumin, salt, coriander, thyme, oregano, paprika, and black pepper; stir. Simmer another 10 to 15 minutes. Spoon hot onto whole-grain hamburger buns to serve. Enjoy!

“Meatless Monday” Recipe of the Week – Spicy Chickpeas and Couscous

October 9, 2017 at 5:24 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Spicy Chickpeas and Couscous. The recipe comes from the Diabetes Self-Management website which has a wide assortment of Diabetic Friendly recipes, tips, and Diabetic news. Check it out today. So Enjoy and Eat Healthy! https://www.diabetesselfmanagement.com/

 

Spicy Chickpeas and Couscous
Ingredients

1 can (about 14 ounces) vegetable broth
1 teaspoon ground coriander
1/2 teaspoon ground cardamom
1/2 teaspoon turmeric
1/2 teaspoon hot pepper sauce
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1 cup matchstick-size carrots
1 can (15 ounces) chickpeas, rinsed and drained
1 cup frozen green peas
1 cup quick-cooking couscous
2 tablespoons chopped fresh mint or parsley

Directions

1 – Combine vegetable broth, coriander, cardamom, turmeric, pepper sauce, salt, and cinnamon in large saucepan; bring to a boil over high heat. Add carrots; reduce heat and simmer 5 minutes.

2 – Add chickpeas and green peas; return to a simmer. Simmer, uncovered, 2 minutes.

3 – Stir in couscous. Cover; remove from heat. Let stand 5 minutes or until liquid is absorbed. Sprinkle with mint.

Yield: 6 servings.

Nutrition Facts Per Serving:
Calories: 226 calories, Carbohydrates: 2 g, Protein: 9 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 431 mg, Fiber: 10 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/spicy-chickpeas-couscous/

“Meatless Monday” Recipe of the Week – APPLESAUCE BROWNIES

October 2, 2017 at 5:23 AM | Posted in dessert, diabetes, Diabetic Gourmet Magazine, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – APPLESAUCE BROWNIES. Have a Dessert for today’s recipe, APPLESAUCE BROWNIES. Made with unsweetened applesauce and unsweetened cocoa powder. The recipe comes from one of my favorite Diabetic Friendly Recipe sites, the Diabetic Gourmet Magazine website (https://diabeticgourmet.com/). The site has a huge selection of Diabetic Friendly Recipes so check it out today. Enjoy and Eat Healthy!

 

APPLESAUCE BROWNIES
Ingredients

1/3 cup vegetable oil
1/2 cup unsweetened applesauce
1/2 cup unsweetened cocoa powder
1/2 cup sugar
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
2 large eggs
1 tsp vanilla extract
1/4 cup chopped nuts

Directions

Preheat oven to 375 F.
Combine oil, applesauce and cocoa. Add sugar and stir until dissolved. Add eggs and vanilla. Mix dry ingredients together and stir into the mixture.
Pour the batter into a greased and floured (or wax paper lined & sprayed) 9 inch square pan. Sprinkle on nuts (optional).
Bake about 20 to 30 minutes or until top is set but edges are not dried out. Toothpick will come out clean. Cut into 16 or 24 squares.

Recipe Yield: Servings: 16

NUTRITIONAL INFORMATION PER SERVING:
Calories: 165
Fat: 7 grams
Sodium: 84 miligrams
Protein: 3 grams
Carbohydrates: 27 grams
https://diabeticgourmet.com/diabetic-recipes/applesauce-brownies

“Meatless Monday” Recipe of the Week – VEGETABLE SOUP WITH SHIRATAKI AND EDAMAME

September 25, 2017 at 5:02 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – VEGETABLE SOUP WITH SHIRATAKI AND EDAMAME. You’ll be using the Skinny Noodles Spinach Fettuccine (shirataki noodles). The recipe is from the Diabetic Gourmet Magazine website and Magazine. The Diabetic Gourmet site has a huge selection of Healthy and Diabetic Friendly recipes so be sure to check it out today! Plus don’t forget to subscribe to the Diabetic Gourmet Magazine. Enjoy and Eat Healthy! https://diabeticgourmet.com/

 

VEGETABLE SOUP WITH SHIRATAKI AND EDAMAME
Ingredients

 

1 (8 oz) package Skinny Noodles Spinach Fettuccine (shirataki noodles), drained, rinsed, cut to 4

 

inch pieces, and set aside
4 cup vegetable broth
1 clove garlic, crushed
1 cup chopped carrots
1 cup chopped celery
1/2 cup shelled edamame
1/2 cup chopped onion
Salt and pepper to taste

Directions

Pour broth in a pot and add all ingredients except Skinny Noodles Spinach Fettuccine.
Bring to a boil; lower heat and cook for 5-10 minutes until vegetables are fork tender.
Add Skinny Noodles, and cook for another 5-7 minutes.
Add salt and pepper to taste and serve hot.

Recipe Yield: Makes 4 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 62
Fat: 1 grams
Fiber: 4 grams
Protein: 3 grams
Carbohydrates: 11 grams
https://diabeticgourmet.com/diabetic-recipes/vegetable-soup-with-shirataki-and-edamame

“Meatless Monday” Recipe of the Week – SIMPLY BAKED SPAGHETTI SQUASH

September 18, 2017 at 5:25 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – SIMPLY BAKED SPAGHETTI SQUASH. Spaghetti Squash Dish that’s 62 calories, 9 carbs, and 2.9 grams fat! The recipe is off the Diabetic Gourmet Magazine website which is loaded with Diabetic Friendly recipes like this week’s recipe. So Enjoy and eat Healthy! https://diabeticgourmet.com/

 

SIMPLY BAKED SPAGHETTI SQUASH

Ingredients

2-1/4 to 2-1/2 pound spaghetti squash
2 tablespoons margarine or butter
1-1/2 tablespoons honey

Directions

1 – Preheat oven to 375 degrees F.
2 – Rinse the squash, cut it in half lengthwise and scoop out the seeds. Coat a large baking sheet with cooking spray and lay the squash halves, cut side down, on the sheet. Bake for about 45 minutes, until the squash can be easily pierced with a fork.
3 – Place the margarine or butter and honey in a microwave safe dish, cover loosely, and microwave at high power for about 30 seconds, until the margarine or butter is melted.
4 – Cut each squash half into quarters and use a fork to fluff the center of each piece of squash slightly. Stir the honey mixture and drizzle about 1-1/4 teaspoons of the mixture over each piece of squash. Serve hot.

Recipe Yield: Yield: 8 servings“ Serving Size: 1/8 of recipe

NUTRITIONAL INFORMATION PER SERVING:
Calories: 62
Fat: 2.9 grams
Sodium: 55 miligrams
Protein: 0.7 grams
Carbohydrates: 9 grams
DIABETIC EXCHANGES
1-1/2 Vegetable, 1/2 Fat
https://diabeticgourmet.com/diabetic-recipes/simply-baked-spaghetti-squash

“Meatless Monday” Recipe of the Week – Roasted Vegetables

September 11, 2017 at 5:30 AM | Posted in Uncategorized | 2 Comments
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This week’s “Meatless Monday” Recipe of the Week is Roasted Vegetables. Simple, easy to make, and delicious Casserole dish! Substitute your own favorite Vegetables to make this dish that goes great with everything or by its self. Enjoy and Eat Healthy!

 

Roasted Vegetables

Ingredients
1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
4 Yukon Gold potatoes, cubed
1 red onion, quartered
1/2 tablespoon roasted cumin
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh rosemary
1/4 cup extra light olive oil
2 tablespoons balsamic vinegar
sea salt and freshly ground black pepper, to taste
* If you would like to add some heat try a sprinkle of red pepper flakes

Directions
1 – Preheat oven to 475 degrees F (245 degrees C).
2 – In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
3 – In a small bowl, stir together cumin, thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
4 – Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

“Meatless Monday” Recipe of the Week – Vegetables Bolognese

September 4, 2017 at 5:39 AM | Posted in CooksRecipes, Meatless Monday, vegetables | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Vegetables Bolognese. A Vegetarian Bolognese for your Whole Grain Pasta! Made with a good selection of Vegetables and Spicy Pasta Sauce. The recipe has different versions online, I’m going with the one from the CooksRecipes website. The Cooks site has a huge selection of recipes of all cuisines and tastes! Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

Vegetables Bolognese
A vegetarian alternative to the traditional Italian meat-based sauce, Bolognese.

Recipe Ingredients:

1/2 cup dried tomatoes
1/2 cup boiling water
2 medium-size sweet onions, chopped
2 small zucchini, chopped
1 medium-size green bell pepper, chopped
1 medium-size red bell pepper, chopped
1 cup sliced fresh mushrooms
2 garlic cloves, minced
2 tablespoons olive oil
1 (26-ounce) jar spicy pasta sauce
1/2 cup chopped fresh basil
Hot cooked pasta for accompaniment

Cooking Directions:

1 – Stir together dried tomatoes and 1/2 cup boiling water in a bowl; let stand 30 minutes. Drain, chop, and set aside.
2 – Sauté onion and next 5 ingredients in hot oil in a large skillet over medium-high heat 6 to 8 minutes or until vegetables are tender. Stir in chopped tomato.
3 – Stir in pasta sauce, and bring to a boil. Reduce heat; stir in basil, and simmer, stirring occasionally, 5 minutes. Serve over hot cooked pasta.
Makes 6 servings.
http://www.cooksrecipes.com/mless/vegetables-bolognese-recipe.html

“Meatless Monday” Recipe of the Week – Cheese Stuffed Green Peppers

August 28, 2017 at 5:32 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Cheese Stuffed Green Peppers. It’s from the CooksRecipes website which has a huge selection of recipes to please all tastes and cuisines. So Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

Cheese Stuffed Green Peppers

These appealing cheese and rice stuffed bell peppers make a comforting and satisfying meatless entrée or a hearty side dish.

Recipe Ingredients:

6 medium green peppers
1/3 cup chopped onion
2 tablespoons butter
3 cups cooked regular rice
3 cups (12 ounces) shredded Wisconsin Cheddar cheese
2 tablespoons chopped pimento
1/2 teaspoon kosher or sea salt

Cooking Directions:

1 – Cut off tops of green peppers; remove seeds and membrane. Cook 5 minutes in boiling salted water; drain.
2 – Sauté onion in butter until golden.
3 – In a mixing bowl combine onion, rice, cheddar cheese, pimento and salt; toss to blend. Spoon into green pepper cups, packing down lightly. Place peppers upright in a 10x6x1 1/2-inch baking dish.
4 – Bake in a preheated oven at 350°F (175°C) for 25 to 30 minutes or until heated through.
Makes 6 servings.

http://www.cooksrecipes.com/mless/cheese_stuffed_green_peppers_recipe.html

“Meatless Monday” Recipe of the Week – Garlic Snow Peas With Cilantro

August 21, 2017 at 5:14 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 – Garlic Snow Peas With Cilantro. The perfect Diabetic Friendly Side Dish Recipe to complete that healthy meal with! Only 45 calories and 4 carbs per serving. You can find this recipe and all the other Delicious and Diabetic Friendly recipes at the Diabetic Gourmet Magazine website (http://diabeticgourmet.com/). Enjoy and eat Healthy!

 

Garlic Snow Peas With Cilantro
Ready in less than 5 minutes, this oh-so-simple dish is perfect for the busiest of days.

Ingredients

3 teaspoons canola oil, divided
3 cups fresh (or frozen and thawed) snow peas, patted dry and trimmed
4 medium cloves garlic, minced
1/4 teaspoon salt
1/4 to 1/2 cup chopped fresh cilantro leaves

Directions

1 – Working in two batches, heat 1-1/2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add half of the snow peas; cook 3 minutes or until just beginning to brown on edges, using two utensils to toss easily. Add half of garlic and cook 30 seconds, stirring constantly. Set aside on a separate plate.
2 – Repeat with remaining 1-1/2 teaspoons canola oil, snow peas, and garlic. When cooked, return the reserved snow peas to skillet; add salt and cilantro, and toss gently, yet thoroughly. Serve immediately for peak flavors.

Nutritional Information (Per Serving)
Calories: 45
Protein: 2g
Sodium: 100 mg
Cholesterol: 0 mg
Fat: 2.5g
Carbohydrates: 4g
http://diabeticgourmet.com/recipes/html/1264.shtml

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