Appetizer of the Week -VIETNAMESE BEEF and VEGETABLE SPRING ROLLS

June 4, 2022 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, diabetes, Diabetic Gourmet Magazine | Leave a comment
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This week’s Appetizer of the Week is VIETNAMESE BEEF and VEGETABLE SPRING ROLLS. These Spring Rolls are made using Carrots, Jicama, Cilantro, Basil, Mint, Rice Paper Wrappers, and Green Leaf Lettuce. Also included is a recipe for the Dipping Sauce. The Spring Rolls are 77 calories and 9 carbs per serving! Find this recipe and more all at the Diabetic Gourmet Magazine website. 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/

VIETNAMESE BEEF and VEGETABLE SPRING ROLLS
Recipe for Vietnamese Beef and Vegetable Spring Rolls from our Appetizer recipe section.

Ingredients
16 thin slices deli roast beef (about 12 ounces)
1 cup shredded carrots
1/2 cup chopped jicama
3/4 cup torn fresh cilantro
1/2 cup torn fresh basil
1/4 cup torn fresh mint
8 rice paper wrappers (8-1/2-inch diameter)
8 green leaf lettuce leaves, ribs removed

Dipping Sauce:
1/4 cup seasoned rice vinegar
2 tablespoons red jalapeno pepper jelly
1 teaspoon soy sauce

Directions

1 – Whisk dipping sauce ingredients in small microwave-safe bowl until blended. Microwave on HIGH 20 to 40 seconds or until warm; do not boil. Set aside to cool.
2 – Toss carrots and jicama with 2 tablespoons of the dipping sauce in small bowl. Set aside. Toss cilantro, basil and mint in small bowl to combine. Set aside.
3 – Fill large bowl with warm water. Dip 1 rice paper wrapper into water for a few seconds or just until moistened. Rice paper will still be firm but will continue to soften during assembly. Place on work surface.
4 – Place 1 lettuce leaf at bottom of wrapper, leaving 1-inch border on right and left sides. Top with 2 slices roast beef, 2 tablespoons carrot mixture and 1/8 of herb mixture (about 1/4 cup). Fold right and left sides of wrapper over filling. Fold bottom edge up over filling and roll up tightly. Place seam-side down on serving platter. Repeat with remaining wrappers and filling ingredients. Cover rolls with damp paper towel during assembly to prevent from drying out. Cut each spring roll diagonally in half. Serve with dipping sauce.

Recipe Yield: Makes 16 appetizers

NUTRITIONAL INFORMATION PER SERVING:
Calories: 77
Fat: 1 grams
Fiber: 0.6 grams
Sodium: 120 milligrams
Cholesterol: 19 milligrams
Protein: 7 grams
Carbohydrates: 9 grams
https://diabeticgourmet.com/diabetic-recipes/vietnamese-beef-vegetable-spring-rolls

Diabetic Side Dish of the Week – Bulgur with Asparagus and Spring Herbs

March 14, 2022 at 7:44 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 – Bulgur with Asparagus and Spring Herbs. I’ve got one fantastic side dish for this week’s recipe, Bulgur with Asparagus and Spring Herbs. Made using Bulgur, Asparagus, Frozen Peas, Italian Parsley, Mint, Lemon Juice, Orange Juice, Extra Virgin Olive Oil, and Salt and Pepper.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/

Bulgur with Asparagus and Spring Herbs
Italian parsley, fresh mint and citrus juices really pump up the taste of this vibrant seasonal side. The perfect accompaniment to any protein, this dish adds bright flavor to your plate without overpowering every bite.

Ingredients
2/3 cup uncooked bulgur
2 cups sliced asparagus (1-inch pieces)
1/2 cup frozen peas, thawed
2/3 cup chopped fresh Italian parsley
2 teaspoons finely chopped fresh mint
3 tablespoons lemon juice
1 tablespoon orange juice
1 tablespoon extra virgin olive oil
1/8 teaspoon salt
1/8 teaspoon black pepper

Directions
Yield: 4 servings
Serving size: 1 cup

1 – Prepare bulgur according to package directions, omitting any salt or fat. Drain well.

2 – Steam asparagus in steamer basket over boiling water 3 to 4 minutes or until bright green and crisp-tender. Cool under cold running water, drain well, and blot with paper towels.

3 – Combine bulgur, asparagus, peas, parsley, and mint in large bowl. Whisk lemon juice, orange juice, oil, salt, and pepper in small bowl. Pour over bulgur mixture; toss gently.

Note: Bulgur is a whole grain that’s high in fiber and protein. It’s also a good source of iron, magnesium, and B vitamins.

Nutrition Information:
Calories: 148 calories, Carbohydrates: 25 g, Protein: 6 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 98 mg, Fiber: 7 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/bulgur-with-asparagus-and-spring-herbs/

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/

Appetizer of the Week -VIETNAMESE BEEF and VEGETABLE SPRING ROLLS

September 26, 2020 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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This week’s Appetizer of the Week is – VIETNAMESE BEEF and VEGETABLE SPRING ROLLS. These Spring Rolls are made using Carrots, Jicama, Cilantro, Basil, Mint, Rice Paper Wrappers, and Green Leaf Lettuce. Also included is a recipe for the Dipping Sauce. The Spring Rolls are 77 calories and 9 carbs per serving! Find this 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 2020! https://diabeticgourmet.com/

VIETNAMESE BEEF and VEGETABLE SPRING ROLLS

Ingredients
16 thin slices deli roast beef (about 12 ounces)
1 cup shredded carrots
1/2 cup chopped jicama
3/4 cup torn fresh cilantro
1/2 cup torn fresh basil
1/4 cup torn fresh mint
8 rice paper wrappers (8-1/2-inch diameter)
8 green leaf lettuce leaves, ribs removed

Dipping Sauce:
1/4 cup seasoned rice vinegar
2 tablespoons red jalapeno pepper jelly
1 teaspoon soy sauce

Directions

1 – Whisk dipping sauce ingredients in small microwave-safe bowl until blended. Microwave on HIGH 20 to 40 seconds or until warm; do not boil. Set aside to cool.
2 – Toss carrots and jicama with 2 tablespoons of the dipping sauce in small bowl. Set aside. Toss cilantro, basil and mint in small bowl to combine. Set aside.
3 – Fill large bowl with warm water. Dip 1 rice paper wrapper into water for a few seconds or just until moistened. Rice paper will still be firm but will continue to soften during assembly. Place on work surface.
4 – Place 1 lettuce leaf at bottom of wrapper, leaving 1-inch border on right and left sides. Top with 2 slices roast beef, 2 tablespoons carrot mixture and 1/8 of herb mixture (about 1/4 cup). Fold right and left sides of wrapper over filling. Fold bottom edge up over filling and roll up tightly. Place seam-side down on serving platter. Repeat with remaining wrappers and filling ingredients. Cover rolls with damp paper towel during assembly to prevent from drying out. Cut each spring roll diagonally in half. Serve with dipping sauce.

Recipe Yield: Makes 16 appetizers

NUTRITIONAL INFORMATION PER SERVING:
Calories: 77
Fat: 1 grams
Fiber: 0.6 grams
Sodium: 120 milligrams
Cholesterol: 19 milligrams
Protein: 7 grams
Carbohydrates: 9 grams
https://diabeticgourmet.com/diabetic-recipes/vietnamese-beef-vegetable-spring-rolls

Quick Turkey and Spinach Curry

June 12, 2020 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I’ve got another Delicious and Healthy Recipe from Jennie – O, Quick Turkey and Spinach Curry. This one is made using Curry Powder, Diced Tomatoes, Baby Spinach Leaves, Garbanzo Beans, JENNIE-O® OVEN READY™ Turkey, Mint, Tortillas, Mango Chutney, and Plain Non Fat Yogurt. 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/

Quick Turkey and Spinach Curry
Try this recipe with any OVEN READY™ product.

Craving curry? With spinach, chickpeas, lean turkey, fresh mint and mango chutney, this East Indian weeknight dinner should do the trick and ready in under 30 minutes!

INGREDIENTS
2 tablespoons curry powder
1 (14.5-ounce) can diced tomatoes, undrained
2 cups packed baby spinach leaves
1 (15-ounce) can garbanzo beans, rinsed and drained
2 cups cubed leftover JENNIE-O® OVEN READY™ Turkey
¼ cup chopped fresh mint
4 tortillas, warmed
¼ cup mango chutney
⅓ cup plain non-fat yogurt

DIRECTIONS
1) In large skillet, heat curry powder 1 minute or until fragrant. Stir in tomatoes. Simmer 5 minutes or until thickened, stirring occasionally.
2) Add spinach, garbanzo beans, turkey and mint. Cook 2 to 3 minutes until spinach is wilted and turkey is hot.
3) Spread one side of each tortilla with chutney. Top with turkey mixture and yogurt.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 370
Protein 30g
Carbohydrates 51g
Fiber 8g
Sugars 7g
Fat 6g
Cholesterol 35mg
Sodium 940mg
Saturated Fat 0.5g
https://www.jennieo.com/recipes/618-quick-turkey-and-spinach-curry

Diabetic Dish of the Week – Bulgur with Asparagus and Spring Herbs

March 31, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is – Bulgur with Asparagus and Spring Herbs. I’ve got one fantastic side dish for this week’s recipe, Bulgur with Asparagus and Spring Herbs. Made using Bulgur, Asparagus, Frozen Peas, Italian Parsley, Mint, Lemon Juice, Orange Juice, Extra Virgin Olive Oil, and Salt and Pepper. 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/

Bulgur with Asparagus and Spring Herbs
Bulgur is a whole grain that’s high in fiber and protein. It’s also a good source of iron, magnesium, and B vitamins…

Ingredients
2/3 cup uncooked bulgur
2 cups sliced asparagus (1-inch pieces)
1/2 cup frozen peas, thawed
2/3 cup chopped fresh Italian parsley
2 teaspoons finely chopped fresh mint
3 tablespoons lemon juice
1 tablespoon orange juice
1 tablespoon extra virgin olive oil
1/8 teaspoon salt
1/8 teaspoon black pepper

Directions
Yield: 4 servings
Serving size: 1 cup

1 – Prepare bulgur according to package directions, omitting any salt or fat. Drain well.

2 – Steam asparagus in steamer basket over boiling water 3 to 4 minutes or until bright green and crisp-tender. Cool under cold running water, drain well, and blot with paper towels.

3 – Combine bulgur, asparagus, peas, parsley, and mint in large bowl. Whisk lemon juice, orange juice, oil, salt, and pepper in small bowl. Pour over bulgur mixture; toss gently.

Note: Bulgur is a whole grain that’s high in fiber and protein. It’s also a good source of iron, magnesium, and B vitamins.

Nutrition Information:
Calories: 148 calories, Carbohydrates: 25 g, Protein: 6 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 98 mg, Fiber: 7 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/bulgur-with-asparagus-and-spring-herbs/

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/

Mediterranean Turkey Burger

August 16, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | 2 Comments
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I have another Jennie – O Turkey Burger Recipe to pass along to all of you, Mediterranean Turkey Burger. Made using JENNIE-O® Lean Ground Turkey along with Feta Cheese,Mint and Garlic, and Breadcrumbs with toppings of Greek Yogurt, Lettuce, and Tomato. This served in a Whole Wheat Pita Bread. The Burger is only 210 calories and 12 net carbs per serving. 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 2019! https://www.jennieo.com/

Mediterranean Turkey Burger
Feta cheese, mint and garlic are mixed into this Mediterranean turkey burger patty, giving it a lot of flavor without a lot of fat and under 300 calories per serving!

INGREDIENTS
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
⅓ cup whole wheat breadcrumbs
⅓ cup crumbled low-fat feta cheese
1 egg white
1 tablespoon chopped fresh mint leaves
1 teaspoon dried oregano
1 teaspoon minced garlic
½ teaspoon freshly ground pepper
olive oil cooking spray
¼ cup non-fat Greek yogurt
2 teaspoons chopped fresh dill
3 whole-wheat pita breads pockets
2 tomatoes, sliced
2 cups shredded romaine lettuce

DIRECTIONS
1) In large bowl, combine turkey, breadcrumbs, feta cheese, egg white, mint, oregano, garlic and pepper. Divide and shape the meat mixture into 6 (½-inch) patties.
2) Lightly spray large, non-stick skillet with cooking spray. Place patties in skillet on stove top on medium high heat. Cook 18 minutes, covered, turning 2 to 3 times and internal temperature reaches 165°F. as measured by a meat thermometer. Always cook to well-done.
3) For topping, in small bowl, combine yogurt and dill.
4) To assemble burgers, spread yogurt topping inside each pita half. Cut patties in half; place inside pita halves. Add tomato and lettuce.

* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 210
Protein 19g
Carbohydrates 14g
Fiber 2g
Sugars 2g
Fat 7g
Cholesterol 55mg
Sodium 290mg
Saturated Fat 2g
https://www.jennieo.com/recipes/768-mediterranean-turkey-burger

Jennie – O Turkey Recipe of the Week – Easy Greek Turkey Pitas

April 13, 2018 at 5:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is – Easy Greek Turkey Pitas. Made using Deli Sliced JENNIE-O® Mesquite Smoked Turkey Breast along with Crumbled Feta, crunchy Cabbage, Mint, 3 Bean Salad, and Yogurt served in a Whole Wheat Pita Bread Pockets. Delicious and made in under 15 minutes! You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/

Easy Greek Turkey Pitas
Ready in under 15 minutes these delicious pita sandwiches are perfect for a quick snack, lunch or weeknight dinner. Made with fresh deli turkey, crumbled feta, crunchy cabbage and mint, they’re sure to go fast.

INGREDIENTS
4 (6-inch) whole wheat pita bread pockets
½ pound JENNIE-O® Mesquite Smoked Turkey Breast from the service deli, sliced
8 tablespoons shredded cabbage
8 tablespoons crumbled feta cheese
8 tablespoons three-bean salad
8 tablespoons plain yogurt
2 tablespoons chopped fresh mint or basil

DIRECTIONS
1) Halve pita bread pockets and open. Roll turkey breast and place in each pocket. Evenly divide among pockets cabbage, feta cheese, three-bean salad and yogurt among pita pockets. Top with fresh mint.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 200
Protein 19g
Carbohydrates 23g
Fiber 4g
Sugars 5g
Fat 4g
Cholesterol 35mg
Sodium 930mg
Saturated Fat 2g
https://www.jennieo.com/recipes/108-easy-greek-turkey-pitas

Kitchen Hint of the Day!

December 27, 2016 at 6:01 AM | Posted in Kitchen Hints | Leave a comment
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Hot Chocolate lovers…….

 

Thank you to TM for passing this hint along……

 

Place fresh or dried mint in the bottom of a cup of hot chocolate for a cool and refreshing taste.

Diabetic Dish of the Week – Tabbouleh

May 24, 2016 at 5:12 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is Tabbouleh. Made with Bulgur Wheat, Tomatoes, Cucumbers, Green Onions, Yogurt, and sweetened with Equal. You can find this recipe along with all the other healthy and delicious recipes at the CooksRecipes website, enjoy! http://www.cooksrecipes.com/index.html

 

 

Tabbouleh

A nice change from rice and potatoes, this tabbouleh is a tasty side dish that’s blended with mint and oregano for a slightly sweet flavor.

Recipe Ingredients:

1 (5.25-ounce) package bulgur wheatCooksrecipes 2
1 cup water
2 tablespoons vegetable oil
1/2 cup chopped seeded tomato
1/2 cup chopped cucumber
1/4 cup sliced green onions and tops
1 cup low-fat plain yogurt
1/4 cup Equal® Spoonful™
2 tablespoons lemon juice
2 cloves garlic, minced
1/2 teaspoon dried mint leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

Cooking Directions:

1 – Pour bulgur wheat into medium bowl; discard spice packet, if included in box of bulgur Mix water and oil into bulgur; let stand until water is absorbed, about 20 minutes.
2 – Stir tomato, cucumber and onions into bulgur Mix remaining ingredients; stir into bulgur mixture. Serve at room temperature or refrigerate and serve chilled.
Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): 160 cal., 5 g pro., 24 g carbo., 6 g fat, 2 mg chol., 213 mg sodium.

http://www.cooksrecipes.com/diabetic/tabbouleh-diabetic-recipe.html

Diabetic Dish of the Week – Tabbouleh

February 23, 2016 at 6:21 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Recipe of the Week | 3 Comments
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This week’s Diabetic Dish of the Week is Tabbouleh. I had never heard of this one, but came across it on the CooksRecipes website and wanted to pass it along. Looks like it would make a great side dish with Pork or Chicken. Using Bulgur Wheat along with tomato, cucumber, green onions, low-fat plain yogurt, and a nice varirty of herbs and spices! You can find this recipe at the CooksRecipes website, enjoy! http://www.cooksrecipes.com/index.html

 

 

Tabbouleh

A nice change from rice and potatoes, this Tabbouleh is a tasty side dish that’s blended with mint and oregano for a slightly sweet flavor.

Recipe Ingredients:

1 (5.25-ounce) package bulgur wheatCooksrecipes 2
1 cup water
2 tablespoons vegetable oil
1/2 cup chopped seeded tomato
1/2 cup chopped cucumber
1/4 cup sliced green onions and tops
1 cup low-fat plain yogurt
1/4 cup Equal® Spoonful™
2 tablespoons lemon juice
2 cloves garlic, minced
1/2 teaspoon dried mint leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

Cooking Directions:

1 – Pour bulgur wheat into medium bowl; discard spice packet, if included in box of bulgur Mix water and oil into bulgur; let stand until water is absorbed, about 20 minutes.
2 – Stir tomato, cucumber and onions into bulgur Mix remaining ingredients; stir into bulgur mixture. Serve at room temperature or refrigerate and serve chilled.
Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): 160 cal., 5 g pro., 24 g carbo., 6 g fat, 2 mg chol., 213 mg sodium.

Food Exchanges: 1 Starch, 1 Vegetable, 1 Fat.

http://www.cooksrecipes.com/diabetic/tabbouleh-diabetic-recipe.html

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