Italian Ground Turkey Stuffed Peppers

February 19, 2021 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I also have a recipe for an Italian Ground Turkey Stuffed Peppers. These are made using Bell Peppers, JENNIE-O® Lean Italian Seasoned Ground Turkey, Olive Oil, Onion, Garlic Cloves, Zucchini, Roma Tomatoes, Red Pepper Flakes, Long Grain and Wild Rice, and Grated Pepper Jack Cheese. This one is sure to heat up these cold Winter’s Nights! 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 2021! https://www.jennieo.com/

Italian Ground Turkey Stuffed Peppers
Time for a flavorful update to your go-to stuffed pepper recipe with Italian seasoned ground turkey, pepper jack cheese, Roma tomatoes and zucchini.

Total Time 1 Hour
Serving Size Makes 6 Servings

Ingredients
6 – bell peppers, any color
1 – (16-ounce) package JENNIE-O® Lean Italian Seasoned Ground Turkey
2 – tablespoons olive oil
1 – onion, finely diced
2 – cloves garlic, chopped
1 – medium zucchini, finely diced
4 – Roma tomatoes, seeded and finely diced
red pepper flakes, if desired
salt and freshly ground black pepper, if desired
1 – cup cooked long-grain and wild rice
1 ½ – cups grated pepper jack cheese, divided

Directions
1) Preheat oven to 350°F.
2) Cut tops off peppers. Remove and discard stems. Finely chop tops; set aside. Scoop out seeds and membrane. Place peppers cut side up in baking dish just large enough to hold them upright.
3) Spray skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add ground turkey to hot skillet. Stir to crumble, approximately 14-16 minutes. Always cook to well-done, 165°F as measured by a meat thermometer. Remove ground turkey from skillet and set aside.
4) Wipe out skillet and add olive oil. Add onions, chopped peppers and cook 3 to 4 minutes, until soften. Add garlic, zucchini and cook another minute. Add tomatoes and season with red pepper flakes and salt and black pepper, if desired. Cook until heated through. Stir in ground turkey, rice and 1 cup cheese.
5) Fill peppers with rice mixture and top with remaining ½ cup cheese. Pour a small amount of water into the bottom of the baking dish. Cover with foil and bake 30 minutes. Uncover and bake 15 to 20 minutes or until the peppers are soft and the cheese is melted.

Nutrition
Calories – 240
Protein – 24g
Carbohydrates – 16g
Fiber – 2g
Sugars – 5g
Fat – 8g
Cholesterol – 60mg
Sodium – 630mg
Saturated Fat 2.5g
https://www.jennieo.com/recipes/italian-ground-turkey-stuffed-peppers/

Smoky Pasta and Bean Soup

February 16, 2021 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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Here’s a recipe for a Smoky Pasta and Bean Soup. To make this recipe you’ll be needing Bacon, Onion, Celery, Carrot, Garlic Cloves, Crushed Red Pepper Flakes, Crushed Tomatoes, Canned White Beans, Chicken Broth, Macaroni, and fresh Grated Parmesan Cheese. A great dish to warm up these cold Winter’s Days! 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

Smoky Pasta and Bean Soup
Warm up with this hearty soup. Serve with crusty rolls and a simple green salad.

Recipe Ingredients:
6 slices bacon, diced
1 small onion, finely chopped
1 rib celery, finely chopped
1 medium carrot, peeled and grated
2 cloves garlic, minced
1/8 teaspoon crushed hot red pepper flakes
2 cups canned crushed tomatoes
2 1/2 cups drained canned white beans
6 cups chicken broth
3/4 cup macaroni or other small pasta shape
Freshly grated Parmesan cheese (optional)

Cooking Directions:
1 – In a large deep skillet, sauté bacon until some fat is rendered; add onion, celery, carrot, garlic and red pepper to skillet and sauté until vegetables are softened, about 10 minutes.
2 – Stir in tomatoes, cook and stir occasionally for 10 more minutes.
3 – Stir in beans; add broth and bring to a gentle boil. Add macaroni (or other small pasta) and continue cooking until pasta is tender, but still firm, about 15 minutes.
4 – Serve immediately with Parmesan cheese if desired; or cover, refrigerate and reheat gently to serving temperature.
Makes 8 servings.
https://www.cooksrecipes.com/soup/smoky_pasta_and_bean_soup_recipe.html

Appetizer of the Week – Chunky Veggie Dip

February 13, 2021 at 6:02 AM | Posted in Appetizer of the Week, diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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Appetizer of the Week – Chunky Veggie Dip

This week’s Appetizer of the Week is Chunky Veggie Dip. Grab your favorite Tortilla Chips and dig in! To make this week’s recipe some of the ingredients you’ll be needing are Bell Peppers, Onion, Red Pepper Flakes, Shredded Reduced-Fat Sharp Cheddar Cheese, Reduced-Fat Cream Cheese, Diced Pimientos, Baked Tortilla Chips and more! The Dip is 47 calories and 2 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 2021! https://www.diabetesselfmanagement.com/

Chunky Veggie Dip
Add some flair to your tortilla chips or crudités with this low-carb homemade dip. It’s chock-full of flavor, not fat or calories!

Ingredients
Nonstick cooking spray
1 medium red bell pepper, chopped
1 large green bell pepper, chopped
1/2 medium onion, finely chopped
1 celery stalk, chopped
2 tablespoons water
1/8 teaspoon red pepper flakes
1/4 cup fat-free (skim) milk
3/4 teaspoon cornstarch
1 cup (4 ounces) shredded reduced-fat sharp Cheddar cheese
2 ounces reduced-fat cream cheese
1 jar (4 ounces) diced pimientos
3/4 teaspoon salt
Baked corn tortilla chips

Directions
Yield: 12 servings
Serving size: 1/4 cup dip

1. Coat slow cooker with nonstick cooking spray. Add red and green peppers, onion, celery, water and red pepper flakes. Cover; cook on low 3 hours, or until celery is tender.

2. Combine milk and cornstarch in small bowl, stirring until cornstarch dissolves. Add to pepper mixture with Cheddar cheese and cream cheese. Press down on cream cheese with rubber spatula until well blended. Stir in pimientos and salt. Cover; cook 15 minutes, or until thickened. Serve with tortilla chips, if desired.

Variation: Use soft corn tortillas instead of chips. Cut each tortilla into 6 wedges and bake in a single layer on a baking sheet at 350°F for 10 minutes. Cool completely before serving. Chips will firm as they cool.

Nutrition Information:
Calories: 47 calories, Carbohydrates: 3 g, Protein: 3 g, Fat: 3 g, Saturated Fat: 2 g, Cholesterol: 9 mg, Sodium: 254 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/appetizer/chunky-veggie-dip/

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/

Diabetic Dish of the Week – Chicken Barley Soup

February 2, 2021 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 Dish of the Week is a Chicken Barley Soup. To make this week’s recipe some of the ingredients you’ll be needing are Olive Oil, Onion, Carrots, Mushrooms, Spices, Quick-Cooking Barley, Fat Free Reduced Sodium Chicken Broth, Cooked Chicken and more! The Soup is 102 calories and 13 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 2021! https://www.diabetesselfmanagement.com/

Chicken Barley Soup
Getting tired of the same old chicken-soup-from-a-can routine this cold and flu season? You’ll love this quick and easy homemade version, chock-full of hearty and nourishing ingredients!

Ingredients
1 teaspoon olive oil
3/4 cup chopped onion
3/4 cup chopped carrot
3/4 cup chopped celery
1 package (8 ounces) sliced mushrooms
2 cloves garlic, minced
1/4 teaspoon black pepper
1/2 cup uncooked quick-cooking barley
1/4 teaspoon dried thyme
4 cups fat-free reduced-sodium chicken broth
1 cup chopped cooked chicken
1 bay leaf
Juice of 1 lemon
Parsley (optional)

Directions
Yield: 8 servings
Serving size: 1 cup

1. Place oil in Dutch oven. Add onion, carrot, celery, mushrooms and garlic. Cook over medium-high heat 5 minutes.

2. Add pepper, barley, thyme, broth, chicken and bay leaf. Bring to a boil; reduce heat, cover and simmer 25 minutes, or until vegetables are tender.

3. Remove and discard bay leaf. Stir in lemon juice and sprinkle with parsley, if desired.

Nutrition Information:
Calories: 102 calories, Carbohydrates: 15 g, Protein: 9 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 13 mg, Sodium: 307 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/chicken-barley-soup/

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/

“Meatless Monday” Recipe of the Week – Crescent Zucchini Pie

February 1, 2021 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 – Crescent Zucchini Pie. Zucchini like you’ve never had before, baked in Crescent Rolls into a pie! Along with the Zucchini you’ll add; Onion, Mushrooms, Eggs, Italian Seasoning, Dijon Mustard, and 2 types of Cheese. Bake for about 25 minutes and done. It’s 132 calories and 7 net carbs per serving! No Meat needed here! 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

Crescent Zucchini Pie

Recipe Ingredients:
1 (8-ounce) container refrigerated crescent rolls
2 tablespoons butter or olive oil
3 cups thinly sliced zucchini
1 cup chopped onion
1 (4-ounce) can sliced mushrooms, drained
4 large eggs
1 tablespoon Italian seasoning
2 teaspoons Dijon mustard
1 cup shredded mozzarella cheese
1 cup shredded Colby-Monterey Jack cheese

Cooking Directions:
1 – Preheat oven to 375°F (190°C).
2 – Coat a 9-inch deep-dish pie plate with cooking spray.
3 – Separate crescent rolls into eight triangles and arrange in the pie dish with points toward center. Press to seal seams.
4 – In a large skillet over medium-high heat, melt the butter (or heat oil if using oil); add the zucchini, onions and mushrooms, and sauté until tender, about 5 minutes.
5 – In a large bowl, beat together eggs, Italian seasoning and mustard; beat to mix.
6 – Add vegetables to egg mixture, mixing thoroughly; pour over crust.
7 – Bake pie until a knife inserted near the center comes out clean, about 20 to 25 minutes.
Makes 5 servings.

Nutritional Information Per Serving (1/5 of recipe): Calories: 132; Total Fat: 6g; Saturated Fat: 2g; Cholesterol: 214mg; Total Carbs: 10g; Fiber: 3g; Protein: 9g; Sodium: 93mg.
https://www.cooksrecipes.com/mless/crescent_zucchini_pie_recipe.html

Mouth-Watering Turkey Patty Melts

January 15, 2021 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I also have a recipe for a Mouth-Watering Turkey Patty Melts. Made using JENNIE-O® Lean Turkey Burger Patties along with Onion, Cheddar Cheese, and served on Rye or Pumpernickel Bread. 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 2021!  https://www.jennieo.com/

Mouth-Watering Turkey Patty Melts
The name says it all! Caramelized onions, melted cheese and lean turkey patties served on rye. At under 500 calories per serving, this is a lean burger favorite that the whole family will love.
Total Time – 1 Hour
Serving Size – 4 Servings

INGREDIENTS
1½ tablespoons butter, divided
1 cup chopped onion
1 (16-ounce) package JENNIE-O® Lean Turkey Burger Patties
8 slices American or Cheddar cheese
8 slices rye or pumpernickel bread

DIRECTIONS
1) In skillet, melt 1 tablespoon butter over medium heat. Add onion and cook 5 to 10 minutes or until tender and golden brown, stirring occasionally.

2) Spray skillet with nonstick cooking spray or add 1 to 2 teaspoons of oil. Preheat skillet over medium heat. Place burger patties in hot skillet. Cook approximately 15 to 17 minutes turning occasionally (2-3 times). Always cook to well-done, 165°F. as measured by a meat thermometer.

3) Place 1 cheese slice over each slice of bread. Add patties and top with onions. Close sandwiches with remaining bread, cheese side down. In skillet, melt 1 tablespoon butter.

4) Cook sandwiches 3 minutes per side or until browned and cheese is melted.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 400
Protein 39g
Carbohydrates 21g
Fiber 5g
Sugars 3g
Fat 17g
Cholesterol 100mg
Sodium 640mg
Saturated Fat 7g
https://www.jennieo.com/recipes/mouth-watering-turkey-patty-melts/

Diabetic Dish of the Week – Chunky Chicken Stew

January 12, 2021 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 a recipe for Chunky Chicken Stew. Diced Chicken Breast combined with Onion, Carrots, Diced Tomatoes, Baby Spinach, and Fat-Free Reduced-Sodium Chicken Broth. It’s only 287 calories and 22 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 2021! https://www.diabetesselfmanagement.com/

Chunky Chicken Stew
Yield: 2 servings.
Serving size: 1/2 of total recipe.

Ingredients
1 teaspoon olive oil
1 small onion, chopped
1 cup thinly sliced carrots
1 cup fat-free reduced-sodium chicken broth
1 can (about 14 ounces) no-salt-added diced tomatoes
1 cup diced cooked chicken breast
3 cups sliced kale or baby spinach

Directions
1 – Heat oil in large saucepan over medium-high heat. Add onion; cook and stir about 5 minutes or until golden brown. Stir in carrots and broth; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes.

2 – Stir in tomatoes; simmer 5 minutes or until carrots are tender. Add chicken; cook and stir until heated through. Add kale; stir until wilted.

Nutrition Facts Per Serving:
Calories: 287 calories, Carbohydrates: 30 g, Protein: 30 g, Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 33 mg, Sodium: 337 mg, Fiber: 8 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/chunky-chicken-stew/

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/

Sweet Potato Bisque

January 5, 2021 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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I have a recipe to pass along for everyone, Sweet Potato Bisque. Some of the ingredients you’ll be using are Sweet Potatoes, Carrots, Onion, Garlic, Celery, Bacon, Orange Juice, Splenda® Sugar Blend 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

Sweet Potato Bisque
A smooth, rich bisque with sweet potatoes, carrots, onion, garlic, celery, bacon and orange juice.

Recipe Ingredients:
1 tablespoon olive oil
2 slices bacon, diced
1/2 cup diced onion
1/2 cup diced carrots
1/2 cup diced celery
4 cloves garlic, peeled and minced
1/2 cup fresh orange juice
2 medium sweet potatoes, peeled and diced
4 new potatoes, peeled and diced
6 cups flavorful chicken or vegetable stock
1 tablespoon Splenda® Sugar Blend
1/2 teaspoon cayenne pepper
1 pinch salt and freshly ground black pepper

Cooking Directions:
1 – Heat the olive oil in a large pan over medium-high heat; add bacon.
2 – Cook for about 2 minutes to render the fat.
3 – Add onion, carrot, celery, and garlic, and sauté for 5 to 7 minutes, stirring frequently. Then add the orange juice and reduce to thick syrup.
4 – Add the potatoes and stock and bring to a boil.
5 – Reduce heat and simmer for about 30 minutes, or until the potatoes are tender.
6 – Add Splenda® Sugar Blend for Baking and cayenne.
7 – Ladle mixture into a blender and pure thoroughly in batches; strain and season with salt and pepper. If the soup is too thick, thin with a little chicken or vegetable stock.
8 – Serve warm.
Makes 8 (3/4 cup) servings.

Nutritional Information Per Serving (1/8 of recipe; 3/4 cup): Calories 180 | Calories from Fat 45 | Fat 5.0g (sat 1.0g) | Cholesterol 0mg | Sodium 860mg | Carbohydrates 29g | Fiber 3g | Sugars 8g | Protein 5g.
https://www.cooksrecipes.com/diabetic/sweet_potato_bisque_recipe.html

Diabetic Dish of the Week – Louisiana Stir-Fry TUESDAY

December 29, 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 Louisiana Stir-Fry. To make this week’s Dish you’ll be needing Frozen Corn Oil, Shrimp, Broccoli Florets, can of Corn with Red and Green Peppers, Onion, Tabasco Sauce, Cajun Seasoning, Diced Tomatoes, Hot Rice, and Lemon Wedges. You can find this recipe at 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/

Louisiana Stir-Fry

Louisiana Stir-Fry
Ingredients
Preparation time: 5 minutes (when using frozen cooked shrimp)
Cooking time: about 12–15 minutes.

Cooking spray
2 teaspoons corn oil
1 pound shrimp, shelled and deveined (for convenience, use frozen cooked shrimp that have been thawed)
1 bag (14 ounces) frozen broccoli florets
1 can (11 ounces) corn with red and green pepper, drained
1/2 cup coarsely chopped onion
1/8 to 1/4 teaspoon hot pepper sauce (such as Tabasco)
1 tablespoon Cajun seasoning (look for low-salt or no-salt Cajun seasoning if you limit your sodium intake)
1 can (14 1/2 ounces) diced tomatoes
Hot rice (optional)
8 lemon wedges (optional)

Directions
Yield: 8 cups
Serving size: 2 cups

1 – Coat a cool, nonstick wok with cooking spray. Preheat wok, then add oil. When the oil is hot, add shrimp and cook until they turn pink. (If using precooked shrimp, add shrimp during the last minute of cooking).

2 – Remove shrimp from the wok and set aside. Place frozen broccoli in the wok and cook for 3 minutes, stirring constantly. Add corn with peppers, onion, hot pepper sauce, and Cajun seasoning. Cook 2 minutes more, stirring frequently. Add tomatoes and cook until hot and bubbly, about 3 minutes. Add cooked shrimp and heat 1 minute more, stirring frequently. Serve immediately (over hot rice and with a squeeze of lemon if desired).

Nutrition Information:
Calories: 239 calories, Carbohydrates: 23 g, Protein: 30 g, Fat: 3 g, Saturated Fat: <1 g, Sodium: 1,864 mg*, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/louisiana-stir-fry/

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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/

Roasted Winter Vegetable Blend

December 22, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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I have a Delicious and Diabetic Friendly Side Dish to share with all of you, Roasted Winter Vegetable Blend. The recipe is made using Carrots, Sweet Potatoes, Russet Potato, Turnip, Parsnip, Onion, Tomato Paste, Olive Oil, Italian Herb Blend, and Black Pepper. This should go great with 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 2020! https://www.diabetesselfmanagement.com/

Roasted Winter Vegetable Blend

Ingredients
Preparation time: 15 minutes

2 medium carrots, peeled
1 medium sweet potato, peeled
1 large russet potato
1 medium turnip, peeled
1 medium parsnip, peeled
1 large onion, peeled
2 tablespoons tomato paste
1 tablespoon olive oil
2 teaspoons Italian herb blend
Black pepper to taste

Directions
Yield: 6 servings
Serving size: 1 cup

1 – Preheat oven to 400°F. Cut carrots, sweet potato, potato, turnip, parsnip, and onion into chunks. Place in a large bowl. Mix tomato paste and olive oil into vegetables, stirring well to coat all surfaces. Sprinkle with herb blend and black pepper.

2 – Spread on shallow baking sheet or pan so that vegetables are in a single layer. Bake 40–45 minutes, turning vegetables once with a spatula during cooking, until vegetables are fork-tender.

Nutrition Information:
Calories: 134 calories, Carbohydrates: 26 g, Protein: 2 g, Fat: 2 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 45 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/sides/roasted-winter-vegetable-blend/

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.
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