“Meatless Monday” Recipe of the Week – Tempeh Dagwood Sandwich

March 30, 2020 at 6:01 AM | Posted in Meatless Monday | 1 Comment
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This week’s “Meatless Monday” Recipe of the Week is a Tempeh Dagwood Sandwich. This bad boy is loaded with nothing but good things. You’ll be needing Low-Sodium Soy Sauce, Cider Vinegar, Garlic, Soy Tempeh, Mayonnaise, Multigrain Bread, Shredded Reduced-Fat Cheddar Cheese, and Tomato. Forget about the Meat with this one! 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 recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Tempeh Dagwood Sandwich
Stacked up high and filled with smooth avocado, juicy tomato, and creamy cheese, this power-protein sandwich is a South Beach vegetarian favorite. Vegans can use nondairy mayo and soy cheese. If you have extra time, marinate the tempeh for up to an hour.

Recipe Ingredients:
2 tablespoons low-sodium soy sauce
1 tablespoon plus 11/2 teaspoons cider vinegar
1 garlic clove, minced
1/2 (8-ounce) package soy tempeh
1 teaspoon mayonnaise
2 slices multigrain bread, lightly toasted
1 ounce shredded reduced-fat cheddar cheese (3 tablespoons)
1/4 avocado, peeled and sliced
2 slices tomato

Cooking Directions:
Whisk together soy sauce, vinegar, and garlic in a shallow bowl. Add tempeh and marinate for 10 minutes, turning once halfway through.
Spray a medium nonstick skillet with fat-free cooking spray and heat over medium heat. Add tempeh, reserving marinade, and cook until well browned, 4 minutes per side. Remove from heat, add 2 tablespoons of the marinade to the pan, and flip tempeh once or twice until marinade is absorbed.
Spread mayonnaise on 1 bread slice. Place tempeh on top and cover with cheese, avocado, and tomato. Top with remaining bread, gently press down, slice in half, and serve.
Makes 1 serving.

Nutritional Information Per Serving (1 recipe): 450 calories, 19 g fat, 5 g saturated fat, 37 g protein, 38 g carbohydrate, 16 g dietary fiber, 860 mg sodium.
https://www.cooksrecipes.com/diabetic/tempeh_dagwood_sandwich_recipe.html

Diabetic Dish of the Week – Almond French Toast with Peach Compote

December 3, 2019 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 – Almond French Toast with Peach Compote. Wow what a Delicious and Healthy way to start your day off! Some of the ingredients you’ll need are Sugar Substitute, Peaches, Sugar Free Peach Fruit Spread, Egg Whites, Multigrain Bread, Almonds, and more! The recipe is from the Diabetes Self Management website where you can find a huge selection Recipes, Diabetes News, Diabetes Management and more so be sure to check it out. You can also subscribe to one of my favorite Magazines, the Diabetes Self Management Magazine. Each issue filled with great Tips and Diabetic Friendly Recipes. I left a link to it at the end of the post. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Almond French Toast with Peach Compote
Topped with Peach Compote, our flavorsome Almond French Toast is the ultimate Sunday morning breakfast food with the family.

Preparation time: Approximately 25 minutes.

Ingredients
3 tablespoons sucralose-based sugar substitute
1/3 cup plus 2 tablespoons water, divided
1 1/2 cups fresh or frozen peeled and sliced peaches, thawed and drained
2 tablespoons no-sugar-added peach fruit spread
1/4 teaspoon ground cinnamon
1/4 cup fat-free (skim) milk
3 tablespoons sucralose-based sugar substitute
2 eggs
2 egg whites
1/2 teaspoon almond extract
1/8 teaspoon salt
4 slices multigrain bread
1/3 cup sliced almonds

Directions
1. For Peach Compote, stir 3 tablespoons sugar substitute into 1/3 cup water in medium saucepan until dissolved. Add peaches; bring to a boil over medium-high heat. Reduce heat to medium; cook, uncovered, 5 minutes or until peaches soften.

2. Combine remaining 2 tablespoons water with fruit spread in small bowl; stir into peach mixture in saucepan. Cook 1 minute or until thickened. Remove from heat. Stir in cinnamon. Cover; keep warm.

3. For Almond French Toast, combine milk and 3 tablespoons sugar substitute in large shallow dish; whisk until sugar substitute dissolves completely. Whisk in eggs, egg whites, almond extract and salt. Place bread in dish and let stand, turning once, about 3 minutes or until egg mixture is absorbed. Sprinkle both sides of bread slices evenly with almonds, pressing to adhere.

4. Spray griddle or large nonstick skillet with nonstick cooking spray; heat over medium-high heat. Place bread slices on griddle; cook, turning once, 2 to 3 minutes per side or until lightly browned. Serve toast topped with Peach Compote.

Yield: 4 servings.

Serving size: 1 toast slice with 1/4 cup compote.

Nutrition Facts Per Serving:
Calories: 277 calories, Carbohydrates: 31 g, Protein: 12 g, Fat: 9 g, Saturated Fat: 1 g, Cholesterol: 106 mg, Sodium: 222 mg, Fiber: 7 g
https://www.diabetesselfmanagement.com/recipes/breakfast/almond-french-toast-with-peach-compote/

 


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