“Meatless Monday” Recipe of the Week – Baked Ziti with Three Cheeses

August 12, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Baked Ziti with Three Cheeses. Something delicious is coming from the oven, how about a Baked Ziti with Three Cheeses! Rigatoni Pasta, Cloves, Oregano, and Ricotta Cheese are just some of the ingredients you’ll be using to make this week’s recipe! It from the CooksRecipes website, one of my favorites. The recipe is from the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, and cuisines so check it out today! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Baked Ziti with Three Cheeses
Your whole family will love this delicious lasagna-like casserole that uses ziti pasta in place of the traditional noodles.

Recipe Ingredients:
2 tablespoons olive oil
1 onion, chopped
4 garlic cloves, finely minced
1 teaspoon fennel seeds
1 teaspoon dried oregano, crumbled
1/2 teaspoon dried rubbed sage
1 (6-ounce) can tomato paste
1 (14.5-ounce) can Italian-style stewed tomatoes
1 cup water
1/2 cup freshly grated Parmesan cheese – divided use
Salt and freshly ground black pepper to taste
1 (15-ounce) container ricotta cheese
1 large egg
2 cups grated mozzarella cheese
12 ounces rigatoni pasta, cooked according to package directions

Cooking Directions:
1 – Heat oil in large saucepan over medium-low heat. Add onion, garlic and fennel seeds and sauté until onion has softened, about 5 minutes. Stir in oregano and sage, cook 30 seconds and add tomato paste and cook for 1 minute. Add tomatoes and water. Simmer until mixture thickens slightly, stirring occasionally, about 10 minutes. Stir in 1/4 cup Parmesan. Season with salt and pepper.
2 – Preheat oven to 425°F (220°C). Grease a 9x13x2-inch glass baking dish.
3 – In medium bowl combine ricotta cheese and egg. Season with salt and pepper.
4 – Spread 1/4 of sauce over bottom of prepared baking dish. Layer 1/3 of cooked pasta over. Drop half of ricotta mixture over by spoonfuls and sprinkle with 1/3 of the mozzarella then ladle 1/4 of sauce over . Repeat layering with another 1/3 of pasta, remaining ricotta mixture, 1/3 of the mozzarella, 1/4 of sauce and remaining pasta. Ladle remaining sauce over and sprinkle with remaining 1/3 of mozzarella and remaining 1/4 cup Parmesan.
5 – Cover casserole with aluminum foil and bake until heated through, about 45 minutes, removing cover after 30 minutes to allow cheese to brown.

Makes 6 servings.
https://www.cooksrecipes.com/mless/baked-ziti-with-three-cheeses-recipe.html

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“Meatless Monday” Recipe of the Week – OVEN-ROASTED FALAFEL

August 5, 2019 at 6:01 AM | Posted in Uncategorized | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a OVEN-ROASTED FALAFEL. Some of the the ingredients you’ll be using are; Chickpeas, Onion, Garlic Cloves, Herbs, Spices, Pita Bread, more! This recipe can be found at the Diabetic Gourmet Magazine website where you can find a huge selection of Delicious and Diabetic Friendly Recipes. Enjoy and make 2019 a Healthy One! https://diabeticgourmet.com/

OVEN-ROASTED FALAFEL

Ingredients

1 (19-oz/540 mL) can chickpeas, rinsed and drained
1 small onion, chopped
2-4 garlic cloves, peeled
2 Tbsp chopped fresh parsley (30 mL)
2 Tbsp chopped fresh cilantro (30 mL)
1 tsp ground cumin (5 mL)
1/4 tsp salt (1 mL)
pinch dried chili flakes
1/4 cup whole wheat flour (plus extra, if needed) (60 mL)
1 tsp baking powder (5 mL)
canola oil for cooking
fresh pitas, tzatziki, chopped cucumber, tomatoes and red onion accompaniments

Directions

1 – Preheat oven to 425F (220C).
2 – Place chickpeas, onion, garlic, parsley, cilantro, cumin, salt, and chili flakes in bowl of food processor and pulse until combined but still chunky.
3 – Add flour and baking powder and pulse until it turns into soft mixture that you can roll into balls without sticking to your hands. (Add another spoonful of flour if it seems too sticky.)
4 – Roll dough into meatball-sized balls and gently flatten each into little patty.
5 – Place patties on heavy-rimmed baking sheet, preferably one that’s dark in color. Brush each patty with canola oil, flip them over and brush other side.
6 – Roast for 15 minutes, then flip them over and roast for another 10 minutes, until crisp and golden on both sides.
7 – Serve warm, wrapped in pitas, with tzatziki, chopped cucumber, tomatoes and red onion.
NOTES:
Falafel, crispy vegetarian patties made of chickpeas, garlic, onion and spices make an easy, inexpensive dinner or unique party food – serve small falafel balls with tzatziki for dipping.

Recipe Yield: Yield: 20 falafel patties.Serving size: 3 falafels.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 180
Fat: 6 grams
Fiber: 6 grams
Sodium: 150 milligrams
Protein: 9 grams
Carbohydrates: 27 grams
https://diabeticgourmet.com/diabetic-recipe/oven-roasted-falafel

“Meatless Monday” Recipe of the Week – HUMMUS

July 29, 2019 at 6:01 AM | Posted in Diabetic Gourmet Magazine, Meatless Monday, Uncategorized | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week – HUMMUS. Start the party, here’s the perfect “Meatless” appetizer, Hummus! Made using Chickpeas, Garlic, Sesame Tahini, Lemon, Olive Oil, and Cayenne Pepper. Only 49 calories and 5 net carbs per serving. The Recipe is from one of my favorite sites the Diabetic Self Management website, also a fantastic Magazine that you can subscribe to. At the Diabetes site you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes Management tips, Diabetes News, and more! So be sure to check it out today. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

HUMMUS

Ingredients

1 (15 oz.) can chickpeas, drained, reserve 1 tablespoon liquid
3-6 cloves garlic, minced
1 tablespoon sesame tahini
Juice of 1 lemon
2 teaspoons olive oil
Pinch of cayenne pepper

Directions

* Combine all ingredients into a blender until smooth, using 1 tablespoon chickpea liquid if necessary to make a smooth spread.

Recipe Yield: Yield: 12 servings Serving Size: 2 tablespoons

NUTRITIONAL INFORMATION PER SERVING:
Calories: 49
Fat: 2 grams
Fiber: 2 grams
Sodium: 33 milligrams
Protein: 2 grams
Carbohydrates: 7 grams
Sugars: 1 grams
https://diabeticgourmet.com/diabetic-recipes/hummus

“Meatless Monday” Recipe of the Week – Spaghetti Squash Casserole

July 22, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Spaghetti Squash Casserole. Spaghetti Squash layered with Vegetables, Seasonings, and Cheese. The recipe has several versions of this recipe, some Vegetarian and some with Meat. This recipe comes from the CooksRecipes website. At the Cook’s site you’ll find a huge selection of recipes to please everyone so check it out today! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Spaghetti Squash Casserole
This versatile and wholesome layered veggie and cheese casserole makes a great meatless main dish or a hearty side dish.

Recipe Ingredients:
1 spaghetti squash
2 large carrots, julienned
2 stalks celery, julienned
1 large yellow onion, julienned
1 green or red bell pepper, julienned
2 tablespoons olive oil
1 (28-ounce) can crushed tomatoes
Red pepper flakes to taste (optional)
Salt to taste
3 to 5 garlic cloves, finely minced
1/2 teaspoon dried basil leaves, or to taste
1/2 teaspoon dried oregano leaves, or to taste
Ground allspice for sprinkling
3/4 pound shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese

Cooking Directions:
1 – Cut squash lengthwise and place the halves skin-side down in a large baking pan with an inch of water. Cover the pan with foil and bake at 350°F (175°C) for about 45 minutes, or until tender. (See note.)
2 – Meanwhile, heat olive oil in a skillet and add the onion and carrot. Sauté over medium heat for 5 minutes. Add remaining vegetables, red pepper flakes and season with salt, as desired. Sauté, stirring frequently, until vegetables are nearly tender, about 7 to 10 minutes.
3 – Add crushed tomatoes, garlic, basil, oregano and a sprinkling of ground allspice. Simmer uncovered for 15 minutes.
4 – Remove squash from oven and allow to cool until you can handle it. Remove seeds with a spoon and squeeze any excess water out of meat. Remove meat and break it up into strands with a fork.
5 – Mix squash well with vegetables and put half in the bottom of a large, lightly greased baking dish. Top with half the cheeses, the remaining squash mixture, and remaining half of the cheeses.
6 – Bake in a preheated oven at 350°F (175°C) for 30 minutes or until cheese is bubbly and slightly browned. Let cool 15 to 20 minutes before serving.

Makes 6 to 8 servings.
https://www.cooksrecipes.com/mless/spaghetti-squash-casserole-recipe.html

“Meatless Monday” Recipe of the Week – INDONESIAN TOFU AND VEGETABLE STEW

July 15, 2019 at 6:01 AM | Posted in Uncategorized | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a recipe for an INDONESIAN TOFU AND VEGETABLE STEW. Tofu, Lime, Onion, Vegetables, and Spices make up this delicious and healthy dish! It’s from the Diabetic Gourmet Magazine website which has a huge selection of Diabetic Friendly Recipes to please all! Looking for Meal ideas, be sure to check them out. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

INDONESIAN TOFU AND VEGETABLE STEW
Ingredients

1 Tbsp freshly grated ginger (15 mL)
Juice of one medium sized lime
1 1/2 Tbsp canola oil, divided (20 mL)
1 (12 oz / 350 85 g) block of firm or extra firm tofu, diced into cubes
1 large onion, diced
2 cloves garlic, minced
1 tsp ground cumin (5 mL)
1 tsp ground coriander (5 mL)
1/4 tsp ground cloves (1 mL)
1 cup sodium-reduced vegetable or chicken broth (250 mL)
1 cup light coconut milk (250 mL)
2 cups green beans, cut in 2 inch (5 cm) pieces (500 mL)
1 red bell pepper, diced
1 medium zucchini, diced
2 Tbsp fresh cilantro (30 mL)

Directions

1 – In a bowl, marinate tofu with the ginger, lime juice and 1/2 Tbsp (7 mL) canola oil. Toss well to coat. This can be done about 30 minutes ahead of time and up to overnight in the refrigerator.
2 – In a large saucepan, no lid required heat remaining 1 Tbsp (15 mL) canola oil. Add onion and cook for about 6 minutes or until softened and slightly browned. Add garlic, cumin, coriander and cloves and stir for 2 minutes.
3 – To saucepan, add stock and coconut milk. Simmer, uncovered, for about 10 minutes until slightly thickened.
4 – Add green beans, bell pepper and zucchini and cook for about 10 minutes more or until vegetables are tender. Add marinated tofu and cook an additional 5 minutes. Garnish with cilantro. Serve over steamed brown rice or quinoa, if desired.
NOTES:
With a light coconut lime flavor, this recipe features green beans, bell peppers and zucchini. If you have other fresh veggies on hand, then you can add them as well.

Recipe Yield: Yield: 8 servings.Serving Size: 1 cup (250 mL)

NUTRITIONAL INFORMATION PER SERVING:
Calories: 120
Fat: 8 grams
Saturated Fat: 2 grams
Fiber: 3 grams
Sodium: 290 milligrams
Protein: 5 grams
Carbohydrates: 8 grams
https://diabeticgourmet.com/diabetic-recipes/indonesian-tofu-and-vegetable-stew

“Meatless Monday” Recipe of the Week – Asparagus and Egg Noodle Bowl

July 8, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This weeks ‘”Meatless Monday” Recipe of the Week – Asparagus and Egg Noodle Bowl. Chinese Noodles, Asparagus, Sesame Seeds, Button Mushrooms, Eggs, Milk, and Teriyaki or Hoisin Sauce make up this week’s recipe! It’s from the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, or cuisines so be sure to check it out soon! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Asparagus and Egg Noodle Bowl

Recipe Ingredients:
1 (6-ounce) package Chinese noodles
2 teaspoon vegetable oil
1 cup diagonally cut asparagus pieces (4-ounce)
2 teaspoons sesame seeds
1 1/2 cups sliced button mushrooms
3 large eggs
1/4 cup milk
Teriyaki or hoisin sauce for accompaniment (optional)

Cooking Directions:
1 – Cook noodles according to package directions; drain.
2 – Heat oil in large nonstick skillet over medium heat until hot. Add asparagus and sesame seeds; stir-fry until asparagus is tender, 3 to 4 minutes.
3 – Add mushrooms; stir-fry 1 minute.
4 – Add noodles; cook, stirring occasionally, until heated through, 1 to 2 minutes.
5 – Beat eggs and milk in small bowl until blended; pour over noodle mixture. As egg mixture begins to set, Stir gently. Cook until eggs are thickened and no visible liquid egg remains. Do not stir constantly.
6 – Serve with a splash of teriyaki or hoisin sauce, if desired.
Makes 2 servings.

Nutritional Information Per Serving (1/2 of recipe): Calories: 532; Total Fat: 19g; Saturated Fat: 5g; Cholesterol: 391mg; Total Carbs: 67g; Fiber: 5g; Protein: 26g; Sodium: 141mg.
https://www.cooksrecipes.com/mless/asparagus_and_egg_noodle_bowl_recipe.html

“Meatless Monday” Recipe of the Week – Tuscan Bean Salad with Gorgonzola Bruschetta

July 1, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Tuscan Bean Salad with Gorgonzola Bruschetta. Made using Cannelloni Beans, Tomatoes, Garlic, Creamy Mustard Sauce, Gorgonzola, then served over Salad Greens and all served on Bruschetta! The recipe is from one of my favorite sites, the CooksRecipes website. At the Cooks site you’ll find a huge and varied selection of recipes so be sure to check it out soon. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Tuscan Bean Salad with Gorgonzola Bruschetta
This beautifully presented salad combines canned cannelloni beans, tomatoes and garlic in a creamy mustard sauce. The mixture is served over salad greens surrounded by Gorgonzola topped bruschetta.

Recipe Ingredients:
Bruschetta:
1/2 cup (2-ounces) crumbled Gorgonzola cheese
2 teaspoons olive oil
1/4 teaspoon coarsely ground black pepper
16 slices French baguette (1 pound loaf), each 1/2-inch thick

Salad:
2 (19-ounce each) cans cannelloni beans, rinsed, drained*
2 medium fennel bulbs, thinly sliced (optional)
4 medium plum tomatoes, diced
3 cloves garlic, minced
3/4 cup light or fat free mayonnaise
3/4 cup white wine vinegar
1/4 cup Equal® Spoonful**
3 tablespoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (10-ounce) package mixed salad greens

Cooking Directions:
1 – Preheat oven to 350°F (175°C).
2 – For Bruschetta, combine Gorgonzola, oil and black pepper. Spread on bread slices. Place on baking sheet. Bake 10 to 15 minutes or until edges of bread are golden. Remove slices to wire rack to cool.
3 – Meanwhile, for Salad, combine beans, fennel, tomatoes and garlic in large bowl.
4 – Whisk mayonnaise, vinegar, Equal®, mustard, salt and pepper to blend. Toss greens with enough mayonnaise mixture to coat. Place greens in center of a large serving platter.
5 – Toss bean mixture with remaining dressing. Place over greens. Place bruschetta around edges of platter.
Makes 16 servings.

*May substitute canned Great Northern Beans

**May substitute 6 packets Equal sweetener

Nutritional Information Per Serving (1/16 of recipe): calories 181, protein 7 g, carbohydrate 28 g, fat 7 g, cholesterol 7 mg, sodium 701 mg.
https://www.cooksrecipes.com/diabetic/tuscan_bean_salad_with_gorgonzola_bruschetta_recipe.html

“Meatless Monday” Recipe of the Week – Vegan Buffalo Cauliflower Wings

June 24, 2019 at 6:01 AM | Posted in Meatless Monday, PBS | 2 Comments
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This week’s “Meatless Monday” Recipe of the Week is – Vegan Buffalo Cauliflower Wings. I was looking at several sites for a Buffalo Cauliflower Wings recipe to pass along and came across the one that sounded the best from the PBS Recipe website. Made using Cauliflower Florets along with several Spices, Celery, and a Vegan Ranch Dressing. You’ll never miss the meat with this week’s recipe! Again its off the PBS Food website which has a fantastic and large selection of Recipes for all Cuisines, Diets, and Tastes so check it out today and always support your local PBS Stations. Enjoy and Make 2019 a Healthy One! http://www.pbs.org/food/recipes/

Vegan Buffalo Cauliflower Wings
A great finger food for sports events, these vegan buffalo cauliflower wings are even better when some of the hot sauce is mixed with the batter so that the cauliflower really marinates in it.
Ingredients
1 cup water
1/2 cup plus 2 tablespoons hot sauce of choice (I used Frank’s red hot), divided
3/4 cup all-purpose flour
1 teaspoon onion powder
1/2 teaspoon ground paprika
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 head of cauliflower, cut into florets
Handful of celery, trimmed and cleaned
Ranch dressing of choice (I used a store-bought vegan dressing)

Directions
1 – Preheat oven to 350 degrees F. To a measuring cup or small bowl, whisk together the water and 2 tablespoons of wing sauce. Set aside.
2 – In a large bowl, whisk together the flour, onion powder, paprika, salt and freshly ground pepper. Pour the water mixture into the flour mixture and mix until combined.
3 – Add the cauliflower and toss until combined. Transfer to a baking sheet and place in the oven to bake until cooked, about 15 minutes. (I used an air-fryer and it only needed about 10 minutes). Add the cauliflower to a bowl and toss with the additional wing sauce. Serve with slices of celery and ranch dressing.

http://www.pbs.org/food/recipes/vegan-buffalo-cauliflower-wings/

“Meatless Monday” Recipe of the Week – Black Bean Lasagna

June 17, 2019 at 6:01 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Black Bean Lasagna. Made with Black Beans, Onion, Green Sweet Pepper, Low Fat Cottage Cheese, Reduced Fat Cream Cheese, and the Seasonings. Take your Lasagna where it’s never been with this week’s recipe! It’s from the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, and cuisines so be sure to check it out soon. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Black Bean Lasagna
Here’s a crowd pleaser! Serve with a big green salad, tortilla chips and your family’s favorite beverage.

Recipe Ingredients:
9 lasagna noodles (8 ounces)
2 (15-ounce) cans black beans, rinsed and drained
Nonstick cooking spray
1/2 cup chopped onion
1/2 cup chopped green sweet pepper
2 cloves garlic, minced
2 (15-ounce) cans low-sodium tomato sauce or tomato sauce with seasonings
1/4 cup snipped fresh cilantro
1 (12-ounce) container low-fat cottage cheese
1 8-ounce package reduced-fat cream cheese (Neufchatel)
1/4 cup light dairy sour cream
Tomato slices (optional)
Fresh cilantro leaves (optional)

Cooking Directions:
1 – Cook noodles according to package directions; drain. Mash one can of the beans; set aside.
2 – Lightly coat a large skillet with cooking spray; add onion, green sweet pepper, and garlic. Cook and stir over medium heat until tender but not brown. Add mashed beans, un-mashed beans, tomato sauce, and snipped cilantro; heat through.
3 – In a large bowl combine cottage cheese, cream cheese, and sour cream; set aside. Spray a 3-quart rectangular baking dish with nonstick coating. Arrange three of the noodles in the dish. Top with one-third of the bean mixture. Spread with one-third of the cheese mixture. Repeat layers twice, ending with bean mixture. Reserve the remaining cheese mixture.
4 – Bake, covered, in a preheated 350°F (175°C) oven for 40 to 45 minutes or until heated through. Dollop with reserved cheese mixture. Let stand for 10 minutes. Garnish with tomato slices and cilantro, if desired.
Makes 8 servings.

Make-Ahead Tip: Refrigerate unbaked casserole, covered, up to 1 day, and bake as directed. Or, freeze up to 1 month; thaw frozen casserole in refrigerator overnight, and bake for 40 to 45 minutes or until heated through.

Nutritional Information Per Serving (1/8 of recipe): calories: 340, total fat: 8g, saturated fat: 5g, cholesterol: 25mg, sodium: 589mg, carbohydrate: 49g, fiber: 8g, protein: 21g, vitamin A: 21%, vitamin C: 31%, iron: 21%.
https://www.cooksrecipes.com/mless/black_bean_lasagna_recipe.html

“Meatless Monday” Recipe of the Week – ZUCCHINI PARMESAN FRITTERS

June 10, 2019 at 6:01 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – ZUCCHINI PARMESAN FRITTERS. Fritters the healthy way! Only 159 calories and 5 carbs per serving! The recipe is off one of my favorite sites, the Diabetic Gourmet Magazine. At the Diabetic Gourmet site you’ll find a huge selection of Diabetic Friendly Recipes so be sure to check it out! Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

ZUCCHINI PARMESAN FRITTERS

Ingredients

4 large eggs, separated
2 medium zucchini, trimmed and grated
1/2 cup grated Parmesan cheese
1/2 cup shredded whole-milk mozzarella cheese
1/4 cup parsley, chopped
1/4 cup fresh basil, chopped
1/4 cup coconut-flax flour blend (To make, mix equal parts coconut flour with ground flaxseed and refrigerate in an airtight container)
1/2 teaspoon baking powder
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
Canola or olive oil cooking spray
3 teaspoons canola or virgin olive oil

Directions

1 – Place egg whites in large mixing bowl. Using electric mixer, beat on high speed until stiff peaks form and whites cling to sides of bowl when tilted. Set aside.
2 – Place egg yolks, zucchini, Parmesan, mozzarella, parsley, basil, coconut-flax flour blend, baking powder, nutmeg and salt in another large bowl. Stir well until zucchini is coated with flour. Using rubber spatula, gently fold in egg whites until just combined. There will be streaks of egg whites.
3 – Coat large skillet with cooking spray. Warm skillet over medium-high heat and add one 1 teaspoon of oil. Using 1/4-cup measure, pour out 4 fritters. Cook 2-3 minutes on each side, until lightly browned. Transfer to plate. Repeat twice, using 1 teaspoon of oil and four 1/4 measures of batter each time.
4 – Serve immediately or refrigerate, covered in aluminum foil and reheat when ready to serve.

Recipe Yield: Yield: 6 (2-fritter) servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 159
Fat: 11 grams
Protein: 11 grams
Carbohydrates: 5 grams
https://diabeticgourmet.com/diabetic-recipes/zucchini-parmesan-fritters

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