“Meatless Monday” Recipe of the Week – Penne with Tomato Sauce

May 9, 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 Penne with Tomato Sauce. To make this week’s recipe you’ll be needing Penne, Plum Tomatoes, Fresh Basil , Chopped Garlic, Part Skim Ricotta Cheese, and Parmesan Cheese. There’s 245 calories and 37 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/

Penne with Tomato Sauce
Tomato sauce is good for heart health, but store-bought versions are often high in sodium and sugar. This classic Italian dish features homemade sauce and takes just 20 minutes.

Ingredients
Preparation time: 10 minutes
Cooking time: 10 minutes.

3/4 pound penne
1 can (28 ounces) whole plum tomatoes
1/2 cup loosely packed fresh basil leaves
2 cloves garlic, chopped
1 cup part-skim ricotta cheese
1/4 cup Parmesan cheese
Chopped fresh basil for garnish (optional)

Directions
Yield: about 11 cups
Serving size: 1 1/3 cups

1 – Prepare pasta according to package directions. While pasta is cooking, combine tomatoes, basil, and garlic in blender or food processor. Blend at low speed until tomatoes are pureed. Pour mixture into large saucepan. Heat to boiling, reduce heat, cover, and simmer 5 minutes. Drain pasta when done, return to cooking pot, and add tomato sauce; stir until pasta is completely coated with sauce. Remove pot from heat and stir in ricotta and Parmesan cheese. Divide onto serving plates and top with fresh basil if desired.

Nutrition Information:
Calories: 245 calories, Carbohydrates: 40 g, Protein: 11 g, Fat: 4 g, Saturated Fat: 2 g, Sodium: 417 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/penne-with-tomato-sauce/

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“Meatless Monday” Recipe of the Week – Oat Bran Pancakes

May 2, 2022 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 Oat Bran Pancakes. To make this week’s recipe you’ll be needing Oat Bran Hot Cereal, All Purpose Flour, Splenda® Granulated No Calorie Sweetener, Baking Powder, Baking Soda, Salt Buttermilk, and Egg Substitute. There’s 130 calories and 18 net carbs per serving. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2022! https://www.cooksrecipes.com/index.html

Oat Bran Pancakes
Oat bran cereal and buttermilk give a nutty, rich flavor to these reduced calorie pancakes.

Recipe Ingredients:
1 cup oat bran hot cereal, uncooked
1/2 cup all-purpose flour
1/4 cup Splenda® Granulated No Calorie Sweetener
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
2 cups buttermilk
1/4 cup egg substitute (1 large egg)

Cooking Directions:
1 – Heat nonstick griddle or frying pan over medium to medium high heat.
2 – Combine oat bran, flour, Splenda® Granulated Sweetener, baking powder, baking soda and salt in a large bowl. Set aside.
3 – Beat together buttermilk and egg substitute in a small bowl with a wire whisk. Pour the egg mixture over dry ingredients. Stir together until ingredients are just blended and no large dry lumps appear.
4 – Pour approximately 1/4 cup pancake batter onto hot griddle. Cook pancakes until puffed, browned and slightly dry around the edges. Flip over and cook other side until golden brown.
Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe using egg substitute): Calories 130 | Calories from Fat 20 | Fat 2.0g (sat 0.5g) | Cholesterol 5mg | Sodium 300mg | Carbohydrates 20g | Fiber 2g | Sugars 4g | Protein 7g.
https://www.cooksrecipes.com/diabetic/oat_bran_pancakes_recipe.html

“Meatless Monday” Recipe of the Week – Sensible Linguine Alfredo

April 25, 2022 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 Sensible Linguine Alfredo. To make this week’s recipe you’ll be needing Water, All Purpose Flour, Garlic Cloves, Reduced Sodium Chicken Flavor Instant Bouillon, Ground Black Pepper, Ground Nutmeg, BUITONI Refrigerated Freshly Shredded Parmesan Cheese, Low Fat Yogurt, BUITONI Refrigerated Linguine, Parsley, and Salt. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2022! https://www.cooksrecipes.com/index.html

Sensible Linguine Alfredo
So don’t hesitate to serve this creamy, low-fat pasta dish.

Recipe Ingredients:
1 3/4 cups water
1/4 cup all-purpose flour
2 cloves garlic, finely chopped
1 1/2 teaspoons MAGGI Reduced Sodium Chicken Flavor Instant Bouillon
1/4 teaspoon ground black pepper
Dash ground nutmeg
6 tablespoons (about 1 ounce) BUITONI Refrigerated Freshly Shredded Parmesan Cheese or Freshly Shredded Romano Cheese
1/3 cup plain low-fat yogurt
1 package (9 ounces) BUITONI Refrigerated Linguine
1 tablespoon chopped fresh parsley
Salt and freshly ground black pepper to taste (optional)

Cooking Directions:
1 – Combine water, flour, garlic, bouillon, pepper and nutmeg in large, nonstick skillet; stir until smooth. Cook over medium heat, stirring constantly, for 8 to 10 minutes or until mixture boils and thickens. Remove from heat; stir in cheese and yogurt.
2 – Prepare pasta according to package directions. Add pasta to skillet; toss to coat. Sprinkle with parsley, season to taste with salt and pepper, if desired. Serve immediately.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 256 Calories from Fat: 41 Total Fat: 5 g Saturated Fat: 3 g Cholesterol: 75 mg Sodium: 366 mg Carbohydrates: 42 g Dietary Fiber: 2 g Sugars: 2 g Protein: 12 g.
https://www.cooksrecipes.com/diabetic/sensible_linguine_alfredo_recipe.html

Diabetic Side Dish of the Week – Cauliflower Pilaf

April 24, 2022 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is a Cauliflower Pilaf. To make this week’s recipe you’ll be needing Cauliflower, Extra Virgin Olive Oil, Asafetida, Vegetable Stock, Sea Salt, Golden Raisins, Almonds, and Italian Parsley. Excellent side dish for any meal! 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/

Cauliflower Pilaf
This satisfying faux-rice pilaf not only tastes good, but also makes an impressive side dish.

Ingredients
Preparation time: 10 minutes
Cooking time: 10 minutes.

1 large head cauliflower, cut into florets
2 tablespoons extra-virgin olive oil
Pinch asafetida
1/2 cup vegetable stock
Sea salt
1/2 cup golden raisins
1/2 cup slivered almonds
1/4 cup chopped fresh flat-leaf Italian parsley

Directions
Yield: 4 servings
Serving size: 1/4 of recipe

1. In a food processor fitted with the metal blade, process the cauliflower florets until they resemble the texture of rice (you can also grate them on the large holes of a box grater). Set aside.

2. In a medium skillet over medium-high heat, heat the olive oil. Add the asafetida and cook for about 45 seconds, stirring constantly until fragrant.

3. Add the cauliflower and cook for 2 to 3 minutes, stirring constantly until it softens slightly.

4. Stir in the vegetable stock and season to taste. Reduce the heat to low, cover and cook for 5 minutes more until the cauliflower is tender.

5. Remove from the heat and gently fold in the raisins, almonds and parsley. Taste and adjust the seasonings. Serve.

Note: For added color, substitute dried unsweetened cranberries for the raisins. You can also substitute hazelnuts or walnuts for the almonds.

Nutrition Information:
Calories: 206 calories, Carbohydrates: 21 g, Protein: 5 g, Fat: 13 g, Saturated Fat: 2 g, Cholesterol: 0 mg, Sodium: 237 mg , Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/sides/cauliflower-pilaf/

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* Diabetic Cooking: Recipes and meals for every occasion
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“Meatless Monday” Recipe of Week – Cajun Grains

April 18, 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 Week is Cajun Grains. So to make this week’s Dish you’ll be needing Whole Farro, Low Sodium Chicken Broth, Diced Tomatoes with Green Chilies, Sea Salt, Extra Virgin Olive Oil, Ground Turkey (93% Lean), Green Bell Pepper, White Onion, Salt Free Cajun Seasoning, and 1 can No Salt Added Red Kidney Beans. 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/

Cajun Grains
This simple Cajun Grain recipe from Jackie Newgent’s The All-Natural Diabetes Cookbook, 2nd Edition, will kick the monotony out of any boring lunchtime. Packed with the whole grain farro, lean ground turkey, and plenty of vegetables, this is something you can make in advance and then reheat in the microwave for a high-flavor and nutritious lunch entree!

Ingredients
1 cup whole farro, rinsed and drained
1 3/4 cups low-sodium chicken or vegetable broth
1 (14.5-ounce) can roasted, diced tomatoes with green chilies (undrained)
1 1/4 teaspoons sea salt
1 tablespoon extra-virgin olive oil
8 ounces ground turkey (about 93% lean)
1 medium green bell pepper, finely diced
1 small white onion, finely diced
1 tablespoon salt-free Cajun seasoning
1 (15-ounce) can no-salt-added red kidney beans, drained

Directions
1 – Add the farro, broth, diced tomatoes with liquid, and salt to a medium saucepan. Bring to a boil over high heat. Reduce the heat to medium low, cover and simmer for 20 minutes. (The farro will be halfway cooked.)

2 – Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the turkey, bell pepper, onion, and cajun seasoning and sauté until the turkey is crumbled and well-done and onion is softened, about 5 minutes.

3 – Stir the turkey mixture and beans into the farro mixture, cover, and continue to simmer until the farro is tender, about 20 minutes. Remove from heat and let stand, covered, for 5 minutes to complete the cooking process. Then serve.

Nutrition Information:
Calories: 230 calories, Carbohydrates: 32 g, Protein: 15 g, Fat: 5 g, Saturated Fat: 1.5 g, Cholesterol: 20 mg, Sodium: 430 mg, Fiber: 7 g
https://www.diabetesselfmanagement.com/recipes/sides/cajun-grains/

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“Meatless Monday” Recipe of the Week – Mediterranean Scramble Pitas

April 11, 2022 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Vegetarian | 1 Comment
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This week’s “Meatless Monday” Recipe of the Week is a Mediterranean Scramble Pita. Made using Canola Oil, Zucchini, Green Bell Peppers, Tomatoes, Dried Rosemary, Stuffed Green Olives, Italian Parsley, Egg Substitute, Multigrain Pita Bread Rounds, and Crumbled Reduced-Fat Feta Cheese. he 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/

Mediterranean Scramble Pitas
Packed with fiber, these delicious Greek pitas are the perfect way to try the Mediterranean diet!

Ingredients
2 teaspoons canola oil, divided
1 cup sliced zucchini and/or yellow squash
1 cup diced green bell peppers
1 cup grape tomatoes, quartered
1/4 teaspoon dried rosemary
12 small stuffed green olives, quartered
1/4 cup finely chopped fresh Italian parsley
1 cup cholesterol-free egg substitute
2 multigrain pita bread rounds, halved and warmed
1 ounce reduced-fat feta cheese, crumbled

Directions
Yield: 4 servings
Serving size: 1 filled pita half

1 – Heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Add zucchini and bell peppers; cook 4 minutes or until crisp-tender. Add tomatoes and rosemary; cook 2 minutes, stirring frequently. Stir in olives and parsley. Place in medium bowl. Cover to keep warm.

2 – Wipe out skillet with paper towel. Add remaining 1 teaspoon oil and heat over medium heat. Cook egg substitute until set, lifting edges to allow uncooked portion to flow underneath.

3 – Fill each warmed pita half with equal amounts of eggs and half of feta. Top with vegetable mixture and remaining feta.

Nutrition Information:
Calories: 199 calories, Carbohydrates: 7 g, Protein: 12 g, Fat: 7 g, Saturated Fat: 1 g, Cholesterol: 2 mg, Sodium: 554 mg, Fiber: 6 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/mediterranean-scramble-pitas/

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https://www.diabetesselfmanagement.com/recipes/main-dishes/mediterranean-scramble-pitas/

“Meatless Monday” Recipe of the Week – SKINNY NOODLES SALAD WITH SHIRATAKI NOODLES

April 4, 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 – SKINNY NOODLES SALAD WITH SHIRATAKI NOODLES. Made using Skinny Noodles Spaghetti Shirataki, Carrots, Snow Peas, Red Bell Pepper, Baby Corn, and Light Asian Dressing. 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/

SKINNY NOODLES SALAD WITH SHIRATAKI NOODLES
Here’s an easy Asian fusion salad guaranteed to impress. The spaghetti shirataki add extra texture to the salad and extend the portion size without added calories. You can serve this salad for a main meal, or cut the portion size and serve on the side. Recipe for Skinny Noodles Salad with Shirataki Noodles from our recipe section.
Ingredients

8 oz package Skinny Noodles Spaghetti Shirataki, drained and rinsed
4 oz carrots, shredded
4 oz snow peas, trimmed and shredded
4 oz red bell pepper, shredded
4 oz baby corn, sliced lengthwise
1/3 Cup your favorite ready-to-use, Light, Asian dressing (like “Ken’s Lite Asian Sesame with Ginger & Soy”)

Directions

1 – In large bowl add noodles, carrots, snow peas, red bell pepper, and baby corn.
2 – Pour 1/3 cup dressing over noodle salad, toss gently.
3 – Cover and refrigerate for 1 hour before serving.
NOTES:
Here’s an easy Asian fusion salad guaranteed to impress. The spaghetti shirataki add extra texture to the salad and extend the portion size without added calories. You can serve this salad for a main meal, or cut the portion size and serve on the side.

Recipe Yield: Makes 2 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 185
Fiber: 11 grams
Protein: 6 grams
Carbohydrates: 26 grams
https://diabeticgourmet.com/diabetic-recipes/skinny-noodles-salad-with-shirataki-noodles

“Meatless Monday” Recipe of the Week – Asparagus and Scallion Omelet With Tortilla Wedges

March 28, 2022 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday | 1 Comment
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This week’s “Meatless Monday” Recipe of the Week is a Asparagus and Scallion Omelet With Tortilla Wedges. To make this week’s recipe you’ll be needing Asparagus Spears, Black Pepper, Olive Oil, Egg Whites, Salt, Chipotle Chili Powder, Scallions, Shredded Parmesan Cheese, and Whole Wheat Tortillas. There’s 152 calories and 12 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/

Asparagus and Scallion Omelet With Tortilla Wedges
Who says omelets are only for breakfast? This vegetarian meal is hearty enough for breakfast, lunch, or dinner!

Ingredients
8 ounces small asparagus spears, ends cut off
1/4 teaspoon black pepper, divided
1 teaspoon olive oil
5 large egg whites
1/8 teaspoon salt
1/16 teaspoon chipotle chili powder
2 tablespoons minced scallions
1/4 cup shredded parmesan cheese
1 (8-inch) whole wheat tortilla, heated and cut into wedges*

Directions
Yield: 2 servings
Serving size: 1/2 of total recipe

1. Preheat oven to 425°F. Place asparagus on baking sheet. Season with 1/8 teaspoon pepper and brush with oil. Roast 15 minutes, or until asparagus are golden brown and tender, shaking baking sheet occasionally. Remove and keep warm.

2. Beat egg whites together until foamy in large bowl. Mix in remaining 1/8 teaspoon pepper, salt, chili powder, scallions, and cheese.

3. Coat large skillet with nonstick cooking spray. Pour in egg white mixture. Cook over medium-high heat until edges of omelet are firm and lightly browned. Lift omelet at edges to allow uncooked mixture to pour to the bottom. Continue to cook until egg whites are firm and dry. Cut omelet in half and arrange each half on a plate. Top each with half of asparagus. Divide tortilla wedges between two plates.

Nutrition Information:
Calories: 152 calories, Carbohydrates: 14 g, Protein: 15 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 1 mg, Sodium: 449 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/breakfast/asparagus-and-scallion-omelet-with-tortilla-wedges/

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“Meatless Monday” Recipe of the Day – Grilled Stone Fruit Salad

March 21, 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 Day is a Grilled Stone Fruit Salad. To make this week’s recipe you’ll be needing Orange Juice, Lemon Juice, Canola Oil, Honey, Dijon Mustard, Mint, Peach, Nectarine, Plum, Baby Greens, and Crumbled Goat Cheese. There’s 119 calories, and 12 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/

Grilled Stone Fruit Salad
Kick off your meal with this sunny low-carb salad. Combining tender mixed baby greens with the fresh flavors of peach, nectarine, and plum, it’s a gorgeous appetizer to set the tone for an early-summer menu!

Ingredients
2 tablespoons fresh orange juice
1 tablespoon lemon juice
2 teaspoons canola oil
1 teaspoon honey
1/2 teaspoon Dijon mustard
1 tablespoon finely chopped fresh mint
1 medium peach, halved and pit removed
1 medium nectarine, halved and pit removed
1 medium plum, halved and pit removed
4 cups mixed baby greens
1/2 cup crumbled goat cheese

Directions
Yield: 4 servings

1 – Prepare grill for direct cooking over medium-high heat. Spray grid with nonstick cooking spray.

2 – Whisk orange juice, lemon juice, oil, honey, and mustard in small bowl until smooth and well blended. Stir in mint.

3 – Brush cut sides of fruits with orange juice mixture. Set remaining dressing aside. Place fruits, cut sides down, on prepared grill. Grill, covered, 2 to 3 minutes. Turn over; grill 2 to 3 minutes or until fruits begin to soften. Remove to plate; let stand to cool slightly. When cool enough to handle, cut into wedges.

4 – Arrange mixed greens on 4 serving plates. Top evenly with fruits and goat cheese. Drizzle with remaining dressing. Serve immediately.

Nutrition Information:
Calories: 119 calories, Carbohydrates: 14 g, Protein: 4 g, Fat: 6 g, Saturated Fat: 3 g, Cholesterol: 11 mg, Sodium: 91 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/salads/grilled-stone-fruit-salad/

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“Meatless Monday” Recipe of the Week – Crunchy Balsamic and Bleu Cheese Veggie Pocket

March 7, 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 Crunchy Balsamic and Bleu Cheese Veggie Pocket. Easy to prepare and only 167 calories per serving. These are made using Whole Wheat Pita Pocket, Lettuce, Purple Cabbage, Artichoke Hearts, Purple Onion, Cucumber, Tomato, Crumbled Bleu Cheese, and Lite Balsamic Vinaigrette. 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/

Crunchy Balsamic and Bleu Cheese Veggie Pocket
If you only have 10 minutes to throw lunch together, you’ll want to try this quick and easy recipe — with its light blend of fresh vegetables and refreshing kick of vinegar, this is the perfect sandwich for a warm spring day!

Ingredients
Preparation time: 10 minutes

1/2 six-inch diameter whole wheat pita pocket
1 leaf green leaf lettuce
1/4 cup shredded purple cabbage
1 canned whole artichoke heart, quartered
2 teaspoons finely diced purple onion
1 tablespoon finely diced cucumber
2 tablespoons finely chopped tomato
1 tablespoon crumbled bleu cheese
2 teaspoons commercial lite balsamic vinaigrette

Directions
Yield: 1 pocket
Serving size: 1 pocket

1 – Wrap outside of pita pocket in foil or plastic wrap before filling (to prevent the pocket from splitting while stuffing). Place lettuce leaf in pocket, then fill with cabbage, artichoke, onion, cucumber, and tomato. Sprinkle with bleu cheese and drizzle evenly with vinaigrette.

Nutrition Information:
Calories: 167 calories, Carbohydrates: 29 g, Protein: 6 g, Fat: 3 g, Saturated Fat: 1 g, Sodium: 462 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/snack/crunchy-balsamic-and-bleu-cheese-veggie-pocket/

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* 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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