“Meatless” Monday Recipe of the Week – Cherry-Orange Oatmeal

March 22, 2021 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 Cherry-Orange Oatmeal. To make this week’s recipe you’ll be needing Mandarin Orange Segments in Light Syrup, Frozen Dark Sweet Cherries, Water, Old-Fashioned Oats, Unsweetened Cocoa Powder, and Sugar Substitute. Start your morning off healthy! 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 2021! https://www.diabetesselfmanagement.com/

Cherry-Orange Oatmeal
Looking for a hearty breakfast to start the day? You can’t go wrong with a comforting bowl of this stick-to-your-ribs recipe!

Ingredients
1 can (11 ounces) mandarin orange segments in light syrup, drained, divided
1 cup fresh pitted cherries or frozen dark sweet cherries, divided
2 cups water
1 cup old-fashioned oats
1 tablespoon unsweetened cocoa powder
2 tablespoons sugar substitute*

Directions
Yield: 4 servings
Serving size: 3/4 cup oatmeal

1. Set aside eight orange segments and four cherries for garnish.

2. Combine water, remaining orange segments and cherries, oats, cocoa and sugar substitute in medium microwavable bowl. Microwave on high 2 minutes. Stir; microwave 4 minutes.

3. Divide mixture evenly among four serving bowls. Garnish with reserved oranges and cherries.

*Note: This recipe was tested with sucralose-based sugar substitute.

Nutrition Information:
Calories: 150 calories, Carbohydrates: 39 g, Protein: 4 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 6 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/breakfast/cherry-orange-oatmeal/

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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
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Diabetic Side Dish of the Week – Gourmet Sweet Potato Casserole

March 21, 2021 at 6:02 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is a Gourmet Sweet Potato Casserole. To make this week’s recipe you’ll be needing Sweet Potatoes, Salt, Fat Free Half and Half, Large Eggs, Vanilla Extract, Ground Cinnamon, Splenda® Granulated No Calorie Sweetener, Light Butter, Honey, Pecans, Old-Fashioned Oats, and All Purpose Flour. 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 2021! https://www.cooksrecipes.com/index.html

Gourmet Sweet Potato Casserole
Once you taste this, you won’t ever go back to the marshmallow-topped variety. The potatoes taste the same no matter how you cook them — oven-baked, microwaved, or boiled. So, use the technique that works best for you.

Recipe Ingredients:
5 orange-fleshed sweet potatoes
1/4 teaspoon salt
1/4 cup fat-free half-and-half
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 cup Splenda® Granulated No Calorie Sweetener
1/4 cup light butter
1/4 cup honey
1/4 cup chopped pecans
1/3 cup quick or old-fashioned oats
3 tablespoons all-purpose flour

Cooking Directions:
1 – Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
2 – Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash.
3 – In a large bowl, mix the mashed sweet potatoes, salt, half-and-half, eggs, vanilla extract, cinnamon and Splenda® Granulated Sweetener. Transfer to the prepared baking dish.
4 – In a medium bowl, combine 1/4 cup butter, honey, chopped pecans, and oats. Mix in flour with a pastry blender or your fingers to create the consistency of course meal. Sprinkle over the sweet potato mixture.
5 – Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.
Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): Calories 230 | Calories from Fat 70 | Fat 7g (sat 2.5g) | Cholesterol 65mg | Sodium 150mg | Carbohydrates 36g | Fiber 2g | Sugars 20g | Protein 5g.
https://www.cooksrecipes.com/diabetic/gourmet_sweet_potato_casserole_recipe.html

Sensibly Delicious Oatmeal-Butterscotch Cookies

March 18, 2021 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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I have a recipe for some Sensibly Delicious Oatmeal-Butterscotch Cookies. To make these Cookies you’ll be needing All Purpose Flour, Baking Soda, Ground Cinnamon, SPLENDA® Sugar Blend for Baking, Brown Sugar, Old Fashioned Oats, NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels and more! 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 2021  Https://www.cooksrecipes.com/index.html

Sensibly Delicious Oatmeal-Butterscotch Cookies
A winning combination, SPLENDA® and NESTLÉ® TOLL HOUSE® have teamed up to give you these ‘sensibly delicious’ cookies.

Recipe Ingredients:
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1/3 cup SPLENDA® Sugar Blend for Baking*
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract or grated peel of 1 orange
3 cups quick or old-fashioned oats
1 2/3 cups (11 ounce package) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels

Cooking Directions:
1 – Preheat oven to 375°F (190°C).
2 – Combine flour, baking soda, cinnamon and salt in small bowl. Beat butter, SPLENDA® Sugar Blend for Baking, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.
3 – Bake for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Makes 4 dozen cookies.

*3/4 cup SPLENDA® No Calorie Sweetener, Granular can be substituted for SPLENDA® Sugar Blend for Baking.

For Pan Cookie Variation: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 18 to 22 minutes or until very lightly browned. Cool completely in pan on wire rack. Makes 4 dozen bars.

Nutritional Information Per Serving (1/48 of recipe): Calories: 130 Calories from Fat: 60 Total Fat: 7 g Saturated Fat: 4.5 g Cholesterol: 20 mg Sodium: 90 mg Carbohydrates: 16 g Dietary Fiber: 1 g Sugars: 10 g Protein: 1 g.
https://www.cooksrecipes.com/cookie/sensibly_delicious_oatmeal-butterscotch_cookies_recipe.html

MINIATURE APPLE MUFFINS

October 11, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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I have a recipe for MINIATURE APPLE MUFFINS to pass along. Some of the ingredients you’ll be needing are Splenda, Molasses, Apple Juice Concentrate, Cinnamon, Nutmeg, Apples, Old Fashioned Oats, Raisins, and more! Another Healthy and Delicious Recipe from 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/

MINIATURE APPLE MUFFINS
With the right amount of spice and a sprinkling of raisins, these bite-size muffins have the flavor of an old-fashioned apple cake.

Ingredients

3/4 cup Splenda No Calorie Sweetener, Granulated
1 cup butter, softened
2 teaspoons molasses
2 large eggs
1/3 cup apple juice concentrate, thawed
2 teaspoons grated fresh lemon peel
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1 cup peeled, shredded fresh apple
2/3 cup old-fashioned oats
1/2 cup raisins

Directions

1 – Preheat oven to 400 degrees F. Lightly spray miniature muffin pans with vegetable cooking spray; set aside.
2 – Beat Splenda Granulated Sweetener, butter, and molasses at medium speed of an electric mixer 1 minute or until blended. Add eggs, one at a time, beating until blended after each addition; add apple juice concentrate and lemon peel, beating until blended.
3 – Combine flour, cinnamon, nutmeg, soda, and salt; add to Splenda Granulated Sweetener mixture, beating on low speed just until blended. Stir in apple, oats, and raisins.
4 – Spoon batter into prepared pans; filling three-fourths full. Bake until edges are lightly browned, 12 minutes. Remove to wire racks to cool.
Recipe Yield: Yield: 36 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 100
Fat: 6 grams
Saturated Fat: 3.5 grams
Fiber: 1 grams
Sodium: 125 milligrams
Cholesterol: 25 milligrams
Protein: 2 grams
Carbohydrates: 11 grams
Sugars: 4 grams
https://diabeticgourmet.com/diabetic-recipes/miniature-apple-muffins

“Meatless Monday” Recipe of the Week – Wild Mushroom Tofu Burgers

June 1, 2020 at 6:01 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 a Wild Mushroom Tofu Burgers. Some of the ingredients you’ll need to make this week’s recipe are Mushrooms, Onion, Extra Firm Lite Tofu, Old Fashioned Oats, Walnuts, Spices, and more! This week’s 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/

Wild Mushroom Tofu Burgers
Ingredients
3 teaspoons olive oil, divided
1 package (8 ounces) cremini mushrooms, roughly chopped
1/2 medium onion, roughly chopped
1 clove garlic, minced
7 ounces extra-firm lite tofu, crumbled and frozen
1 cup old-fashioned oats
1/3 cup finely chopped walnuts
1 egg
1/2 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon dried thyme
6 light multigrain English muffins, split and toasted
Lettuce, tomato, and red onion slices (optional)
Cucumber spears (optional)

Directions
Yield: 6 servings

1 – Heat 1 teaspoon oil in large nonstick skillet over medium heat. Add mushrooms, onion, and garlic; cook and stir 10 minutes or until mushrooms have released most of their juices. Remove from heat; cool slightly.

2 – Combine mushroom mixture, tofu, oats, walnuts, egg, salt, onion powder, and thyme in food processor or blender; process until combined. (Some tofu pieces may remain). Shape mixture into 6 (1/3-cup) patties.

3 – Heat 1 teaspoon oil in same skillet over medium-low heat. Working in batches, cook patties 5 minutes per side. Repeat with remaining oil and patties.

4 – Serve burgers on English muffins with lettuce, tomato, and onion, if desired. Garnish with cucumber spears.

Nutrition Information:
Calories: 254 calories, Carbohydrates: 37 g, Protein: 13 g, Fat: 10 g, Saturated Fat: 1 g, Cholesterol: 31 mg, Sodium: 469 mg, Fiber: 9 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/wild-mushroom-tofu-burgers/

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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/

Diabetic Dish of the Week – Diabetic Golden Multigrain Pancake Recipe

April 14, 2020 at 6:02 AM | Posted in diabetes friendly, Diabetes Self Management, Diabetic Recipe of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is Diabetic Golden Multigrain Pancake Recipe. Start your morning off right with this week’s recipe of Diabetic Golden Multigrain Pancake Recipe. This one is made using Whole Wheat Flour, Flour, Cornmeal, Old Fashioned Oats, Baking Powder, Reduced Fat Buttermilk, Eggs, Honey, Vegetable Oil, and Non Stick Cooking Spray. 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/

Diabetic Golden Multigrain Pancake Recipe
Ingredients
Preparation time: 25 minutes

3/4 cup whole wheat flour
1 cup all-purpose flour
1/4 cup cornmeal
1/2 cup old-fashioned oats
1 tablespoon baking powder
2 cups reduced-fat buttermilk
2 eggs
1 1/2 tablespoons honey
1 tablespoon vegetable oil
Nonstick cooking spray

Directions
Yield: 13 pancakes
Serving size: 2 pancakes

* In a mixing bowl, combine flours, cornmeal, oats, and baking powder. In a separate mixing bowl, combine buttermilk, eggs, honey, and vegetable oil until smooth. Add wet ingredients to dry ingredients, stirring until a smooth batter forms. Spray a griddle or skillet with nonstick cooking spray and heat it over medium heat. To make pancakes, pour 1/4 cup batter for each pancake onto the hot griddle. When bubbles form and pop, flip each pancake over with a spatula and cook the other side for an additional minute. Repeat until all batter is used. Serve immediately.

Nutrition Information:
Calories: 260 calories, Carbohydrates: 42 g, Protein: 10 g, Fat: 6 g, Saturated Fat: 2 g, Sodium: 314 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/breakfast/golden-multigrain-pancakes/

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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.
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Apple Breakfast Cake

April 5, 2020 at 6:01 AM | Posted in CooksRecipes, dessert | 1 Comment
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I’ve got a delicious Apple Breakfast Cake recipe to pass along to all of you! To make this recipe you’ll be needing a Package of Frozen Escalloped Apples, Old Fashioned Oats, Pecans, Dark Brown Sugar, Butter, and Ground Cinnamon. Also included is a recipe for the Streusel Topping. It’s another recipe 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

Apple Breakfast Cake
This cake is perfect for breakfast, as a midday snack, or as an after-dinner dessert. A steaming hot mug of coffee or an icy cold glass of milk will be the perfect accompaniment.

Recipe Ingredients:
For Streusel topping:
3/4 cup quick or old-fashioned oats
3/4 cup chopped pecans or walnuts
1/2 cup packed dark brown sugar
1/2 cup melted butter
1/2 teaspoon ground cinnamon

Cake:
1 (16-ounce) package frozen escalloped apples, defrosted, according to package directions
1 (18.25-ounce) package yellow cake mix
3 large eggs
1 1/3 cups milk
1/2 teaspoon ground cinnamon

Cooking Directions:
1 – For Streusel topping: Combine oats, pecans or walnuts, brown sugar, melted butter and cinnamon in medium bowl; mix well. Set aside.
2 – For Cake: Preheat oven to 350°F (175°C). Grease and flour 13x9x2-inch baking pan.
3 – Beat cake mix, eggs, milk and cinnamon in large mixer bowl until just moistened. Beat for two minutes at medium speed.
4 – Fold apples into batter. Pour half of batter into prepared pan. Sprinkle with half of Streusel Topping; top with remaining batter. Sprinkle with remaining Streusel Topping.
5 – Bake for 40 to 45 minutes or until wooden pick inserted in center comes out clean.
Makes 12 servings.
https://www.cooksrecipes.com/cake/apple_breakfast_cake_recipe.html

Diabetic Dish of the Week – Turkey and Veggie Meatballs with Fennel

September 17, 2019 at 6:02 AM | Posted in 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 a Turkey and Veggie Meatballs with Fennel. Made using Lean Ground Turkey along with Green Onions, Green Bell Peppers, Old Fashioned Oats, Carrots, Grated Parmesan Cheese, Egg Whites, Garlic, and Seasonings. The recipe comes from one of my favorite sites, the Diabetes Self Management website. At the site you’ll find a huge assortment of Diabetic Friendly Recipes. You can also subscribe to the Diabetes Self Management Magazine. I’ve left a link at the bottom to where you can subscribe. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Turkey and Veggie Meatballs with Fennel
Ingredients
1 pound lean ground turkey
1/2 cup finely chopped green onions
1/2 cup finely chopped green bell pepper
1/3 cup old-fashioned oats
1/4 cup shredded carrot
1/4 cup grated Parmesan cheese
2 egg whites
2 cloves garlic, minced
1/2 teaspoon Italian seasoning
1/4 teaspoon fennel seeds
1/4 teaspoon salt
1/8 teaspoon red pepper flakes (optional)
1 teaspoon extra virgin olive oil

Directions
1 – Combine all ingredients except oil in large bowl; mix well. Shape into 36 (1-inch) balls.

2 – Heat oil in large nonstick skillet over medium-high heat. Add meatballs; cook 11 minutes or until no longer pink in center, turning frequently. Use fork and spoon for easy turning. Serve immediately or cool and freeze.*

*Note: To freeze, cool completely and place in gallon-size resealable food storage bag. Release any excess air from bag and seal. Freeze bag flat for easier storage and faster thawing. This will also allow you to remove as many meatballs as needed without them sticking together. To reheat, place meatballs in a 12×8-inch microwavable dish and cook on HIGH 20 to 30 seconds or until hot.

Serving suggestion: Top with a lower-sodium meatless marinara sauce.

Yield: 6 servings.

Serving size: 6 meatballs.
https://www.diabetesselfmanagement.com/recipes/main-dishes/turkey-and-veggie-meatballs-with-fennel/

 

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Diabetic Dish of the Week – APPLE OATMEAL RAISIN COOKIES

October 23, 2018 at 5:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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For this week’s Diabetic Dish of the Week its Cookies, APPLE OATMEAL RAISIN COOKIES. Made using Equal Spoonful or Granulated instead of Sugar and Unsweetened Applesauce. The recipe is from the Diabetic Gourmet Magazine website. The Diabetic Gourmet site has a huge selection of Diabetic Friendly Recipes so check it out today. Also subscribe to the Diabetic Gourmet Magazine, always full of healthy and delicious recipes! So Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

APPLE OATMEAL RAISIN COOKIES

Ingredients

1-1/4 cups Equal Spoonful or Granulated *
1 cup unsweetened applesauce **
1/2 cup firmly packed brown sugar
6 tablespoons stick butter, softened
1 egg
1/3 cup 2% milk
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1-1/2 cups quick or old-fashioned oats, uncooked
1 cup raisins
*May substitute 30 packets Equal sweetener
** Apple butter may be substituted for the unsweetened applesauce for a slightly spicier version.

Directions

Combine Equal, applesauce, brown sugar, butter, egg, milk and vanilla. Mix with electric mixer until well blended. Stir in combined flour, baking soda, cinnamon, nutmeg and salt. Gradually mix in oats and raisins until well combined.
Drop by tablespoonfuls onto sprayed baking sheets. Bake in preheated 350F oven 10 to 12 minutes or until light golden in color. Remove from baking sheet and cool completely on wire rack.
Store in airtight containers at room temperature.

Recipe Yield: Yield: 4 dozen cookies Serving size: 1 cookie

NUTRITIONAL INFORMATION PER SERVING:
Calories: 63
Fat: 2 grams
Sodium: 43 milligrams
Cholesterol: 8 milligrams
Protein: 1 grams
Carbohydrates: 11 grams
https://diabeticgourmet.com/diabetic-recipes/apple-oatmeal-raisin-cookies

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