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Diabetic Dish of the Week – “Pappardelle” of Chicken With Winter Pesto

March 14, 2023 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
Tags: “Pappardelle” of Chicken With Winter Pesto, Cooking, Diabetes, Diabetes Self Management, Diabetic Dish of the Week, Escarole, Food, Garlic Cloves, Grated Parmigiano-Reggiano Cheese., Onion, recipes, Skinless and Boneless Chicken Breast, Spices, Unsalted Chicken Stock

This week’s Diabetic Dish of the Week is a “Pappardelle” of Chicken With Winter Pesto. To make this week’s Dish some of the ingredients you’ll be needing are Garlic Cloves, Spices, Onion, Escarole, Unsalted Chicken Stock, Skinless and Boneless Chicken Breast, and Grated Parmigiano-Reggiano Cheese. There’s 178 calories and 6 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 2023! https://www.diabetesselfmanagement.com/

“Pappardelle” of Chicken With Winter Pesto
The Italian word pappardelle derives from the Italian verb pappare, to gobble up — which is exactly what you’ll do with this dish. According to chef Rocco DiSpirito, “As I was contemplating how to create it, it occurred to me: Why not make noodles out of the protein? Thinly sliced chicken cooked quickly makes a wonderful stand-in for the rustic pappardelle-style pasta.” Dressed with nutritious escarole and a hint of winter spices, this recipe will bring you down from carb overload and energize you with a protein punch…..

Ingredients
Preparation time: 15 minutes
Cooking time: 15 minutes.

2 quarts water
Olive oil cooking spray
6 garlic cloves, chopped
Dash of cinnamon
Dash of paprika
Crushed red pepper flakes
1 cup fresh basil leaves
1 small onion, thinly sliced
8 cups finely chopped escarole
4 cups unsalted chicken stock (such as Kitchen Basics)
Salt
12 ounces skinless, boneless chicken breast, sliced lengthwise into strips 1∕8 inch thick
1 ounce Parmigiano-Reggiano cheese, finely grated on a Microplane grater

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

1. Bring 2 quarts water to a simmer in a medium pot; you will be using this to poach the chicken strips.

2. Lightly coat a medium skillet with olive oil cooking spray and place over medium-high heat. Add the garlic and cook until golden brown. Add the cinnamon, paprika, red pepper flakes, basil leaves, and onion. Cook until the onion has softened, about 2 minutes. Add the escarole and cook until it has wilted and softened, another 2 minutes. Add the stock, bring to a simmer, cover, and cook until tender, about 5 minutes.

3. Add a pinch of salt to the now-simmering water. Turn off the heat and add the chicken and stir so that all the strips are separated. Cook just until the strips have turned white; they will be half-cooked. Using a slotted spoon, transfer the strips to a plate to cool.

4. Check the escarole mixture; you want to cook it until most of the stock has evaporated and it looks like thick soup or sauce, then turn off the heat. Stir in half the cheese and season with salt to taste. Add the chicken strips, toss them to coat with the mixture, and continue to cook until the chicken strips have cooked through, about 90 seconds. Spoon the mixture onto four plates, dividing it equally; top with the remaining cheese; and serve.

Tips: For a nutty, negative calorie protein, add 1 tablespoon of chopped walnuts to the skillet after the garlic has browned.
Place the chicken breast in the freezer for a half hour prior to slicing. It will be much easier to slice and you will get nice thin strips.

Nutrition Information:
Calories: 176 calories, Carbohydrates: 8.25 g, Protein: 28.5 g, Fat: 3 g, Sodium: 267 mg, Fiber: 2.5 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/pappardelle-of-chicken-with-winter-pesto/

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/

Wild Idea Buffalo Recipe of the Week – CARIBBEAN CABBAGE SOUP

March 8, 2023 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: Buffalo Broth, Cabbage, CARIBBEAN CABBAGE SOUP, carrots, Celry, Cooking, Food, Green Bell Peppers, Jill’s Jerk Seasoning, Olive oil, Onion, recipes, Tomatoes, Water, Wild Idea Buffalo Recipe of the Week, Wild Idea Ground Buffalo

This week’s Wild Idea Buffalo Recipe of the Week is a CARIBBEAN CABBAGE SOUP. To make this week’s you’ll be needing Olive Oil, Onion, Jill’s Jerk Seasoning, Wild Idea Ground Buffalo, Celery, Carrots, Green Bell Peppers, Tomatoes, Water, Buffalo Broth, and Cabbage. Soups on! You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2023! https://wildideabuffalo.com/

CARIBBEAN CABBAGE SOUP
SERVINGS – 10 to 12
PREP TIME – 30 minutes
COOK TIME – 30 minutes

AUTHOR:
Jill O’Brien

This aromatic brothy soup is loaded with vegetables and our ground buffalo meat. It will leave you pleasantly satiated, yet wanting more! It’s super easy to put together, using my new Jerk Seasoning. You can feed a crowd, or refrigerate or freeze for a daily healthy meal!

INGREDIENTS
1 – tablespoon olive oil
1 – onion, chopped
5 – tablespoons Jill’s Jerk Seasoning
1 – pound Wild Idea Ground Buffalo
5 – stalks celery, including leafy tops, chopped, keep leaves separate
3 – carrots, chopped
1 – green bell pepper, chopped
2 – 14oz. cans diced tomatoes
1 – cup water
8 – cups buffalo broth or organic chicken broth
1 – head cabbage, chopped

DIRECTIONS
1 – In a soup pot, over medium high heat, add the oil, onions and one tablespoon of the Jerk Seasoning and sauté for six minutes.
2 – Crumble in the Ground Buffalo and one more tablespoon of the seasoning, and sauté until browned, breaking up the pieces a bit more as the meat cooks, about 7 minutes.
3 – Add the chopped celery stalks (minus the leaves), carrots, bell pepper, and one more tablespoon of the seasoning. Stir to incorporate and sauté for about 5 minutes.
4 – Add the diced tomatoes. Rinse each tomato can with a half a cup of water and add to the pot, along with the broth and one more tablespoon of the seasoning. Bring to a full boil.
5 – Add the cabbage and the last tablespoon of seasoning and bring to a boil.
6 – Reduce the heat and stir in the celery leaves.
7 – Serve in bowls and pass with grated parmesan cheese. So good!
https://wildideabuffalo.com/blogs/recipes/caribbean-cabbage-soup

Appetizer of the Week – Fresh Lime Salsa Picante

March 4, 2023 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
Tags: and Chopped Fresh Parsley, Appetizer of the Week, baking, Chicken, Cooking, Diabetes Self Management, Fish, Food, Fresh Cilantro, Fresh Lime Salsa Picante, Fresh Squeezed Lime Juice, Grilling, Jalapeno Peppers, Onion, Plum Tomatoes, recipes, Roasting, Tortilla Chips

This week’s Appetizer of the Week is a Fresh Lime Salsa Picante. Grab some Chips and Go! To make this week’s Appetizer you’ll be needing Plum Tomatoes, Onion, Fresh Squeezed Lime Juice, Jalapeño Peppers, Fresh Cilantro, and Chopped Fresh Parsley. There’s 12 calories and 6 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 2023! https://www.diabetesselfmanagement.com/

Fresh Lime Salsa Picante
Six ingredients, plus a bit of chopping and refrigeration, are all that’s required to throw together this tasty homemade salsa! Add some pizzazz to your baked chips or use as a garnish or accompaniment with grilled chicken or fish.

Ingredients
Preparation time: 15 minutes

4 ripe medium plum tomatoes
1 large onion, peeled and diced
1/3 cup freshly squeezed lime juice
2 jalapeño peppers, seeded and minced
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh parsley

Directions
Yield: 3 cups
Serving size: 1/4 cup

1 – Chop tomatoes finely and place in bowl. Add diced onion, lime juice, jalapeño peppers, cilantro, and parsley. Stir and refrigerate until serving time. Serve with baked chips or as a garnish or accompaniment with grilled chicken or fish.

Nutrition Information:
Calories: 12 calories, Carbohydrates: 7 g, Protein: 0 g, Fat: 0 g, Saturated Fat: 0 g, Sodium: 3 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/snack/fresh-lime-salsa-picante/

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Your one-stop resource for advice, news and strategies for living with diabetes.

Strawberry Blueberry Salsa

March 4, 2023 at 6:01 AM | Posted in Appetizers, diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
Tags: appetizer, Blueberries, Carrot, Chicken, Cider Vinegar, Cooking, Diabetes, Diabetes Self Management, Fish, Food, Green Bell Pepper, ground ginger, Jalapeno Pepper, Onion, Pork, recipes, salsa, Strawberries, Strawberry Blueberry Salsa

Here’s another recipe for a Salsa, Strawberry Blueberry Salsa. To make this Salsa you’ll be needing Strawberries, Blueberries, Green Bell Pepper, Carrot, Onion, Cider Vinegar, Jalapeño Pepper*, and Ground Ginger. The Salsa is 19 calories and 4 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 2023! https://www.diabetesselfmanagement.com/

Strawberry Blueberry Salsa
You’ll love this fresh and fruity homemade salsa! Featuring peak-season berries, it’s a cinch to prepare and the perfect accompaniment to chicken, pork, or fish.

Ingredients
3/4 cup chopped strawberries
1/3 cup chopped blueberries
2 tablespoons chopped green bell pepper
2 tablespoons chopped carrot
1 tablespoon chopped onion
2 teaspoons cider vinegar
1 teaspoon minced jalapeño pepper*
1/8 teaspoon ground ginger

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

1. Combine all ingredients in small bowl. Let stand 20 minutes to allow flavors to blend. Serve with grilled chicken, pork, or fish.

*Note: Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

Nutrition Information:
Calories: 19 calories, Carbohydrates: 5 g, Protein: 1 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 2 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/snacks-appetizers/strawberry-blueberry-salsa/

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!
https://www.diabetesselfmanagement.com/subscribe/

Wild Idea Buffalo Recipe of the Week – ITALIAN SUB SANDWICHES

February 15, 2023 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: Baguette, baking, Butter, Cooking, Food, Grilling, ITALIAN SUB SANDWICHES, Mozzarella Cheese, mushrooms, Onion, Pesto, Pizza Sauce, recipes, Wild Idea Buffalo Italian Sausage, Wild Idea Buffalo Recipe of the Week

This week’s Wild Idea Buffalo Recipe of the Week is ITALIAN SUB SANDWICHES. To make this Delicious Recipe you’ll be needing Baguette, Butter, Onion, Mushrooms, Mozzarella Cheese, Pesto, Pizza Sauce, and Wild Idea Buffalo Italian Sausage. All the makings of one incredible Sub Sandwich! You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2023! https://wildideabuffalo.com/

ITALIAN SUB SANDWICHES
SERVINGS 4
PREP TIME 30 minutes
COOK TIME 25 minutes
AUTHOR:
Jill O’Brien

This toasted sub sandwich will be a new favorite for family dinners or get togethers!

INGREDIENTS
1 – baguette
4 – tablespoons butter, melted
½ – onion, sliced
½ – cup of mushrooms, sliced
16 – ounces mozzarella cheese
Pesto
Pizza Sauce
1 – pound Wild Idea Buffalo Italian Sausage

DIRECTIONS
1 – Preheat oven to 375°.
2 – Slice baguette lengthwise in half, creating a top and a bottom.
3 – Remove some of the soft bread from the inside of the top and the bottom pieces.
4 – Cut both halves into four equal pieces.
5 – Butter the outside of the pieces and place them crust side down, on a baking sheet.
6 – Layer the cheese on the inside of each piece.
7 – Spoon and spread the pesto over the cheese on the bottom halves of the bread.
8 – Spoon and spread the pizza sauce over the cheese on the top halves of the bread.
9 – Toss the onions and the mushrooms together with the remaining melted butter and season with a pinch of salt.
10 – Place the onion/mushroom mixture on top of the pesto.
11 – Divide the Italian Sausage into 4 pieces and pat out into bread like shapes, flattening out to a larger shape than the bread. Place each Italian Sausage patty on top of the pizza sauce.
12 – Place the pan into the preheated oven on the middle rack and bake for 2o to 25 minutes.
13 – Remove the pan from the oven and sandwich the top and bottom halves together for a delicious Italian Sub Sandwich!
https://wildideabuffalo.com/blogs/recipes/italian-sub-sandwiches

Wild Idea Buffalo Recipe of the Week – TACO SALAD WITH JALAPENO AVOCADO LIME DRESSING

February 8, 2023 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: Avocado, Cheddar cheese, Cooking, Food, Jalapeno Avocado Lime Dressing., Jill’s Mexican Seasoning, Olive oil, Onion, recipes, Salads, TACO SALAD WITH JALAPENO AVOCADO LIME DRESSING, Wild Idea Buffalo Recipe of the Week, Wild Idea Ground Buffalo

This week’s Wild Idea Buffalo Recipe of the Week is a TACO SALAD WITH JALAPENO AVOCADO LIME DRESSING. To make this week’s recipe some of the ingredients you’ll be needing are Olive Oil, Onion, Wild Idea Ground Buffalo, Jill’s Mexican Seasoning, Cheddar Cheese, Avocado and more! Also included is a recipe for the Jalapeno Avocado Lime Dressing. You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2023! https://wildideabuffalo.com/

TACO SALAD WITH JALAPENO AVOCADO LIME DRESSING
SERVINGS – 4
PREP TIME – 20 minutes
COOK TIME – 10 minutes

AUTHOR:
Jill O’Brien

There are many variations for Taco Salads, but what gives this one a nice-creamy-tang with a little kick, is the dressing! Makes a great dip for veggies or chips too!

INGREDIENTS
1 – tablespoon olive oil
1 – onion, chopped
1 – pound Ground Buffalo
½ – package Jill’s Mexican Seasoning
½ – cup water
Lettuce
Tomatoes
Cheddar Cheese, shredded
Avocado
Bell Pepper, diced
Cilantro
DRESSING INGREDIENTS:
1 – avocado
1 – jalapeno, seeds removed
1 – green onion, coarse chopped
½ – cup cilantro leaves, packed
2 – limes, juiced
½ – cup olive oil
½ – cup water
Salt to taste
Lemon & Lime wedges

DIRECTIONS
1 – In a sauté pan over medium high heat, add the oil and the onion. Sauté for a few minutes.
2 – Crumble in the Ground Buffalo and add the Mexican seasonings. Stir to incorporate, breaking up the meat into smaller pieces as it browns.
3 – Add the water, stir in and bring to a simmer. Remove from the heat.
4 – For dressing, mix all of the ingredients together in a blender and blend until incorporated.
5 – Assemble the ingredients in a bowl and drizzle with the dressing.
https://wildideabuffalo.com/blogs/recipes/taco-salad-with-jalapeno-avocado

Diabetic Dish of the Week – Hearty Lentil and Root Vegetable Stew

February 7, 2023 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
Tags: bacon, carrots, Chicken Broth, Cooking, Diabetes, Diabetes Self Management, Diabetic Dish of the Week, Diced Turnip, Dried Red Lentils, Food, Green Onions, Hearty Lentil and Root Vegetable Stew, Olive oil, Onion, recipes, Red Bell Pepper, Spices, Stews

This week’s Diabetic Dish of the Week is a Hearty Lentil and Root Vegetable Stew. To make this week’s Dish Chicken Broth, Diced Turnip, Dried Red Lentils, Onion, Carrots, Red Bell Pepper, Spices, Olive Oil, Bacon, and Green Onions. There’s 164 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 2023! https://www.diabetesselfmanagement.com/

Hearty Lentil and Root Vegetable Stew
Looking for a hearty dish that doesn’t require much preparation? This stew simply requires combining a few ingredients and some time in the slow cooker. Top with bacon and green onions, and bon appétit!

Ingredients
2 cans (about 14 ounces each) chicken broth
1 1/2 cups diced turnip
1 cup dried red lentils, rinsed and sorted
1 medium onion, cut into 1/2-inch wedges
2 medium carrots, cut into 1-inch pieces
1 medium red bell pepper, cut into 1-inch pieces
1/2 teaspoon dried oregano
1/8 teaspoon red pepper flakes
1 tablespoon olive oil
1/2 teaspoon salt
4 slices bacon, crisp-cooked and crumbled
1/2 cup finely chopped green onions

Directions
Yield: 8 servings
Serving size: About 3/4 cup stew with 1/2 tablespoon bacon

1. Combine broth, turnip, lentils, onion, carrots, bell pepper, oregano, and pepper flakes in 4-quart slow cooker. Cover; cook on low 6 hours or on high 3 hours, or until lentils are tender.

2. Stir in olive oil and salt. Sprinkle each serving with bacon and green onions.

Nutrition Information:
Calories: 164 calories, Carbohydrates: 21 g, Protein: 12 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 14 mg, Sodium: 355 mg, Fiber: 9 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/hearty-lentil-and-root-vegetable-stew/

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Your one-stop resource for advice, news and strategies for living with diabetes.

Diabetic Side Dish of the Week – Cornbread Salad

February 5, 2023 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | Leave a comment
Tags: Chili, Cilantro, Cooking, Cornbread, Cornbread Salad, Diabetes, Diabetes Self Management, Food, Kidney Beans, Leftovers, Onion, recipes, salsa, Tomato

This week’s Diabetic Side Dish of the Week is a Cornbread Salad. Cornbread Salad. To make this recipe you’ll be needing Leftover Cornbread, Kidney Beans, Chili, Salsa, Tomato, Cilantro, and Onion. Good recipe to use some of those leftovers! 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 2023! https://www.diabetesselfmanagement.com/

Cornbread Salad
Don’t let that leftover cornbread go to waste! Give it a new life with this quick and easy recipe.

Ingredients
Preparation time: 5 minutes
Cooking time: 5 minutes

5 ounces leftover cornbread (about half of a 9-inch round cornbread, or 4 muffins)
1 can (15 ounces) beans (black, kidney, or navy), rinsed and drained
1 cup leftover chili or thick pasta sauce
1 tablespoon prepared salsa
1 small tomato, diced
1/4 cup chopped cilantro, parsley, or celery leaves
1/4 cup chopped onion (white, red, or green)

Directions
Yield: 6 servings
Serving size: 1 cup

1 – Crumble leftover cornbread into bite-size pieces into a medium serving dish or pasta bowl. Combine beans and chili (or pasta sauce) and salsa in a small saucepan over medium heat to reheat for a few minutes. Do not boil. Spoon bean mixture evenly over cornbread pieces. Top with chopped tomato, cilantro, and onion. Serve immediately.

Nutrition Information:
Calories: 209 calories, Carbohydrates: 31 g, Protein: 10 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 12 mg, Sodium: 604 mg, Fiber: 5 g
https://www.diabetesselfmanagement.com/recipes/sides/cornbread-salad/

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Your one-stop resource for advice, news and strategies for living with diabetes.

“Meatless Monday” Recipe of the Week – Mediterranean Eggplant and White Bean Stew

January 30, 2023 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday | Leave a comment
Tags: Basil, Bell Peppers, Cooking, Diabetes Self Management, Dried Oregano, Eggplant, Food, Garlic, Grated Parmesan Cheese, Great Northern Beans, Meatless Monday" Recipe of the Week, Mediterranean Eggplant and White Bean Stew, Olive oil, Onion, recipes, Red Pepper Flakes, Stewed Tomatoes, Vegetarian

This week’s Meatless Monday” Recipe of the Week is Mediterranean Eggplant and White Bean Stew. To make this week’s Recipe you’ll be needing Olive Oil, Onion, Eggplant, Garlic, Stewed Tomatoes, Bell Peppers, Dried Oregano, Red Pepper Flakes, Great Northern Beans, Grated Parmesan Cheese, and Fresh Basil. There’s 201 calories and 24 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 2023! https://www.diabetesselfmanagement.com/

Mediterranean Eggplant and White Bean Stew
Few things comfort better in the cold weather than a steaming mug of stew. This Mediterranean version is a healthful option, and with its vegetarian ingredients means that more can join in!

Ingredients
1 tablespoon olive oil
1 medium onion, chopped
1 medium eggplant (1 pound), peeled and cut into 3/4-inch chunks
4 cloves garlic, minced
1 can (28 ounces) stewed tomatoes, undrained
2 bell peppers (1 red and 1 yellow), cut into 3/4-inch chunks
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional)
1 can (about 15 ounces) Great Northern or cannellini beans, rinsed and drained
6 tablespoons grated parmesan cheese
1/4 cup chopped fresh basil

Directions
Yield: 6 servings
Serving size: 1 1/3 cups

1. Heat oil in large saucepan over medium heat. Add onion; cook and stir 5 minutes. Add eggplant and garlic; cook and stir 5 minutes. Stir in tomatoes, bell peppers, oregano, and red pepper flakes, if desired. Reduce heat to medium-low; cover and simmer 20 minutes, or until vegetables are tender.

2. Stir in beans; simmer uncovered 5 minutes. Ladle into shallow bowls; top with cheese and basil.
Nutrition Information:
Calories: 201 calories, Carbohydrates: 33 g, Protein: 10 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 4 mg, Sodium: 527 mg, Fiber: 9 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/mediterranean-eggplant-and-white-bean-stew/

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Your one-stop resource for advice, news and strategies for living with diabetes.

Jennie – O Turkey Recipe of the Week – Spinach and Red Pepper Turkey Pizza

January 20, 2023 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
Tags: Fresh Spinach, Garlic Clove, Jennie - O Extra Lean Ground Turkey Breast, Jennie - O Turkey Recipe of the Week, Low-Sodium Soy Sauce, Olive oil, Onion, Packaged Pizza Crust Mix, Pine Nuts, Red Pepper, Shredded Mozzarella Cheese, Spinach and Red Pepper Turkey Pizza

This week’s Jennie – O Turkey Recipe of the Week is a Spinach and Red Pepper Turkey Pizza. To make this week’s recipe you’ll be needing JENNIE-O® Extra Lean Ground Turkey Breast, Olive Oil, Onion, Red Pepper, Garlic Clove, Low Sodium Soy Sauce, Fresh Spinach, Packaged Pizza Crust Mix, Shredded Mozzarella Cheese, and Pine Nuts. There’s 400 calories and 35 carbs per serving. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Stay Safe and Make the SWITCH in 2023! https://www.jennieo.com/

Spinach and Red Pepper Turkey Pizza
Adventurous yet tasty, this rustic pizza topped with spinach and roasted pine nuts is a must-try recipe. This Spinach & Red Pepper Turkey Pizza is a lean and delicious weeknight dinner that takes less than an hour to make.

Total Time – 1 Hour
Serving Size – 4 Servings

Ingredients
1 – (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
1 – teaspoon olive oil
1 – medium onion, sliced
1 – red pepper, sliced
1 – clove garlic, minced
2 – teaspoons low-sodium soy sauce
1 – cup fresh spinach, trimmed, rinsed and well drained
1 – (6.5-ounce) package pizza crust mix
1 – cup shredded mozzarella cheese
1/4 – cup pine nuts, if desired

Directions
1) Heat oven to 400ºF.

2) Spray a skillet with nonstick cooking spray. Preheat skillet over medium-high heat.

3) Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.

4) In skillet over medium heat, add oil, onion, red pepper, garlic and soy sauce. Cook 5 minutes or until vegetables are tender, stirring occasionally.

5) Add spinach and cook until wilted; remove from heat.

6) Prepare pizza crust according to package; pat dough evenly in pizza pan. Sprinkle with mozzarella cheese. Spread turkey and onion mixture over cheese. Sprinkle with pine nuts, if desired.

7) Bake 15 to 20 minutes or until crust is browned.

Nutrition
Calories – 400
Protein – 42g
Carbohydrates – 38g
Fiber – 3g
Sugars – 4g
Fat – 9g
Cholesterol – 70mg
Sodium – 480mg
Saturated Fat – 4g
https://www.jennieo.com/recipes/spinach-red-pepper-turkey-pizza/