Diabetic Dish of the Week – Holiday Stuffed Beef Tenderloin

January 4, 2022 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 Holiday Stuffed Beef Tenderloin. Perfect main dish for your Holiday Table, Holiday Stuffed Beef Tenderloin. Made using Beef Tenderloin, Shallots, Cremini Mushrooms, Garlic, Thyme, Parsley, Red Wine Vinegar, Bread Crumbs, Salt and Pepper. Only 195 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 2022! https://www.diabetesselfmanagement.com/

Holiday Stuffed Beef Tenderloin
Looking for a diabetes-friendly meal for the holidays? Luckily, we have a family-friendly alternative: low-carb Beef Tenderloin.

Ingredients
4 teaspoons olive oil, divided
2 shallots, minced
1 package (8 ounces) sliced cremini mushrooms
3 cloves garlic, minced and divided
1 tablespoon chopped fresh thyme, plus additional for garnish
1 1/2 teaspoons chopped fresh parsley, plus additional for garnish
1/4 cup dry sherry or red wine vinegar
2 to 3 pounds beef tenderloin
1/2 cup fresh whole wheat bread crumbs*
1 teaspoon salt
1/2 teaspoon black pepper

Directions
1 – Preheat oven to 425°F.

2 – Heat 2 teaspoons oil in large skillet over medium heat. Add shallots; cook and stir 5 minutes or until tender. Add mushrooms, cook and stir 8 minutes or until softened. Stir in 1 clove garlic, 1 tablespoon thyme and 1 1/2 teaspoons parsley; cook and stir 1 minute.

3 – Pour dry sherry into skillet. Bring to a boil over medium heat; boil 2 minutes or until sherry is reduced by about half. Cool slightly.

4 – Cut beef tenderloin lengthwise. (Do not cut all the way through). Open up beef; cover with plastic or waxed paper. Pound using meat mallet to 1/2-inch thickness.

5 – Stir bread crumbs into mushroom mixture; spread evenly onto center of beef, leaving 1-inch border around edges. Roll up beef jelly-roll style. Secure with kitchen string at 1-inch intervals. Place beef on rack in shallow roasting pan.

6 – Combine remaining 2 teaspoons oil, 2 cloves garlic, salt and pepper in small bowl. Rub mixture evenly over beef.

7 – Roast 35 to 40 minutes for medium rare (135°F) or until desired doneness is reached. Remove roast to carving board; tent loosely with foil. Let stand 15 to 20 minutes before carving and serving. Sprinkle with additional thyme and parsley, if desired.

*Note: To make fresh bread crumbs, tear 1 slice bread into pieces; process in food processor until coarse crumbs form.

Yield: 8 servings.

Serving size: 1/8 of recipe.

Nutrition Facts Per Serving:
Calories: 195 calories, Carbohydrates: 5 g, Protein: 21 g, Fat: 9 g, Saturated Fat: 3 g, Cholesterol: 59 mg, Sodium: 381 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/holiday-stuffed-beef-tenderloin/

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Appetizer of the Week – Black Bean Dip

December 25, 2021 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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This week’s Appetizer of the Week is a Black Bean Dip. To make this week’s recipe you’ll need Low Sodium Black Beans, Garlic, Green Onions, Parsley, Roasted Red Peppers, Olive Oil, Chili Powder, Lime Juice, and Hot Pepper Sauce. 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/

Black Bean Dip
This dip is easy to pull off for a crowd because you can make a big batch of it. It’s relatively inexpensive to whip up and can be served on crusty bread, with chips or pretzels, fresh vegetables, or by itself.

Ingredients
1 can (15 ounces) low-sodium black beans, undrained
1 clove garlic
1/4 cup minced green onions
2 tablespoons minced parsley
1/4 cup roasted red pepper or pimientos
1 tablespoon tahini (sesame paste) or olive oil
1 teaspoon chili powder
1 tablespoon lime juice
1 tablespoon hot pepper sauce

Directions
Yield: 10 servings
Serving size: 2 tablespoons

1 – Combine all ingredients in food processor or blender, process until smooth. Serve with vegetables, if desired.

Nutrition Information:
Calories: 37 calories, Carbohydrates: 7 g, Protein: 2 g, Fat: 1 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 109 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/snack/black-bean-dip/

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* 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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Diabetic Side Dish of the Week – Creamy Corn Salad

November 28, 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 Side Dish of the Week is a Creamy Corn Salad. To make this dish you’ll be needing Ears of Corn, Low Fat Cottage Cheese, Nonfat Mayonnaise, Red Pepper, Parsley, Black Pepper, Dried Dill, and Cherry Tomatoes. Pass the Corn…..Salad! 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/

Creamy Corn Salad
This salad is a light side dish that boasts great color and wonderful flavor, showcasing the sweetness of corn with the freshness of the parsley and red pepper. Mix it all up with a few simple ingredients, and you have a surefire crowd pleaser that pairs well with any main meal.

Ingredients
Preparation time: 10 minutes
Cooking time: 8 minutes.

4 ears of corn, about 6–8 inches in length
1/2 cup low-fat cottage cheese
2 tablespoons nonfat mayonnaise
1/2 medium red pepper, diced
1/4 cup chopped fresh parsley
1/2 teaspoon black pepper
1/2 teaspoon dried dill or 1 teaspoon chopped fresh dill
6 cherry tomatoes

Directions
Yield: 4 servings
Serving size: 1/2 cup

1 – Fill a large saucepan or stockpot 2/3 full with water. Bring to a boil over high heat. While water heats, remove husks and silk from corn, then add corn to boiling water, cooking it no more than 8 minutes. Carefully remove with tongs and allow to cool to room temperature on a plate. In a blender or food processor, puree cottage cheese until smooth. Using a sharp knife, slice corn kernels off cobs and place in a small mixing bowl (yield should be about 2 cups). Add cottage cheese, mayonnaise, red pepper, parsley, black pepper, and dill and stir to combine. Pour into serving dish. Slice cherry tomatoes in half and place around the rim of the dish as a garnish. Chill prior to serving if desired, or serve at room temperature.

Nutrition Information:
Calories: 183 calories, Carbohydrates: 33 g, Protein: 8 g, Fat: 2 g, Saturated Fat: 0 g, Cholesterol: 1 mg, Sodium: 218 mg, Fiber: 7 g
https://www.diabetesselfmanagement.com/recipes/salads/creamy-corn-salad/

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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 Dish of the Week – Turkey Breast with Barley-Cranberry Stuffing

November 9, 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 – Turkey Breast with Barley-Cranberry Stuffing. To make this week’s Dish you’ll be needing Reduced Sodium Chicken Broth, Quick Cooking Barley, Onion, Dried Cranberries, Almonds, Sage, Garlic – Pepper Seasoning, Non Stick Cooking Spray, frozen Bone-In Turkey Breast Half, and fresh Parsley. 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/

Turkey Breast with Barley-Cranberry Stuffing
This low-calorie turkey and stuffing provide the perfect alternative to the traditional Thanksgiving turkey. Sure to be a hit with your guests, this meal is moist, full of fall flavors and employs your trusty slow cooker.

Ingredients
2 cups reduced-sodium chicken broth
1 cup uncooked quick-cooking barley
1/2 cup chopped onion
1/2 cup dried cranberries
2 tablespoons slivered almonds, toasted
1/2 teaspoon rubbed sage
1/2 teaspoon garlic-pepper seasoning
Nonstick cooking spray
1 fresh or thawed frozen bone-in turkey breast half (about 2 pounds), skinned
1/3 cup finely chopped fresh parsley

Directions
Yield: 6 servings
Serving size: 1/6 of total recipe

1 – Combine broth, barley, onion, cranberries, almonds, sage, and garlic-pepper seasoning in slow cooker.

2 – Spray large nonstick skillet with cooking spray. Brown turkey breast over medium heat on all sides; add to slow cooker. Cover; cook on LOW 4 to 6 hours.

3 – Transfer turkey to cutting board; cover with foil and let stand 10 to 15 minutes before slicing. Stir parsley into sauce mixture in slow cooker. Serve sliced turkey with sauce and stuffing.

Nutrition Information:
Calories: 298 calories, Carbohydrates: 33 g, Protein: 31 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 55 mg, Sodium: 114 mg, Fiber: 6 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/turkey-breast-barley-cranberry-stuffing/

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Inside every issue you’ll find…
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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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Jennie – O Turkey Recipe of the Week – Air Fryer JENNIE-O® Applewood Smoke Flavor Turkey Breast Tenderloin and Vegetable Dinner FRIDAY

November 5, 2021 at 6:02 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 an Air Fryer JENNIE-O® Applewood Smoke Flavor Turkey Breast Tenderloin and Vegetable Dinner. To make this week’s recipe you’ll be needing JENNIE-O® Applewood Smoke Flavor Turkey Breast Tenderloin, Carrots, Parsnips, New Potatoes, Red Onion, Olive Oil, and Parsley. There’s 160 calories and 12 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 2021! https://www.jennieo.com/

Air Fryer JENNIE-O® Applewood Smoke Flavor Turkey Breast Tenderloin and Vegetable Dinner
Make the most of your air fryer with savory applewood smoked turkey breast tenderloin, chopped carrots, parsnips, potatoes, and onion are ready to enjoy in 45 minutes!

Total Time – 45 minutes
Serving Size – Makes 6 Servings

Ingredients
1 – (24-ounce) package JENNIE-O® Applewood Smoke Flavor Turkey Breast Tenderloin
3 – small carrots, peeled and cut into 1-inch pieces
2 – small parsnips, peeled and cut into 1-inch pieces
6 – small new potatoes, cut into 1-inch pieces
1 – red onion, peeled and cut into 1-inch pieces
2 – teaspoons olive oil
1 – tablespoon chopped parsley

Directions
1) Place turkey in air fryer basket. Set to 400°F. Cook 20 minutes.

2) Meanwhile, in large bowl toss vegetables with olive oil, salt and pepper. Add to air fryer surrounding turkey. Cook 15 to 20 minutes or until turkey is fully cooked to 165°F as measured by a meat thermometer and vegetables are tender. Sprinkle with parsley.

Nutrition
Calories – 160
Protein – 22.1g
Carbohydrates – 14.4g
Fiber – 2.3g
Sugars – 5.7g
Fat – 2.1g
Cholesterol – 40mg
Sodium – 431.1mg
Saturated Fat – 0.7g
https://www.jennieo.com/recipes/air-fryer-jennie-o-applewood-smoke-flavor-turkey-breast-tenderloin-and-vegetable-dinner/

Diabetic Side Dish of the Week – ZUCCHINI PARMESAN FRITTERS

August 29, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish Recipe of the Week is – ZUCCHINI PARMESAN FRITTERS. Fritters the healthy way! Eggs, Zucchini, Shredded Whole Milk Mozzarella Cheese, Parsley, and Basil are just some of the ingredients you’ll be needing to make this week’s Dish. Only 159 calories and 5 carbs per serving! 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 2021! https://diabeticgourmet.com/

ZUCCHINI PARMESAN FRITTERS

Ingredients

4 large eggs, separated
2 medium zucchini, trimmed and grated
1/2 cup grated Parmesan cheese
1/2 cup shredded whole-milk mozzarella cheese
1/4 cup parsley, chopped
1/4 cup fresh basil, chopped
1/4 cup coconut-flax flour blend (To make, mix equal parts coconut flour with ground flaxseed and refrigerate in an airtight container)
1/2 teaspoon baking powder
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
Canola or olive oil cooking spray
3 teaspoons canola or virgin olive oil

Directions

1 – Place egg whites in large mixing bowl. Using electric mixer, beat on high speed until stiff peaks form and whites cling to sides of bowl when tilted. Set aside.
2 – Place egg yolks, zucchini, Parmesan, mozzarella, parsley, basil, coconut-flax flour blend, baking powder, nutmeg and salt in another large bowl. Stir well until zucchini is coated with flour. Using rubber spatula, gently fold in egg whites until just combined. There will be streaks of egg whites.
3 – Coat large skillet with cooking spray. Warm skillet over medium-high heat and add one 1 teaspoon of oil. Using 1/4-cup measure, pour out 4 fritters. Cook 2-3 minutes on each side, until lightly browned. Transfer to plate. Repeat twice, using 1 teaspoon of oil and four 1/4 measures of batter each time.
4 – Serve immediately or refrigerate, covered in aluminum foil and reheat when ready to serve.

Recipe Yield: Yield: 6 (2-fritter) servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 159
Fat: 11 grams
Protein: 11 grams
Carbohydrates: 5 grams
https://diabeticgourmet.com/diabetic-recipes/zucchini-parmesan-fritters

Diabetic Side Dish of the Week – Roasted Eggplant and Garlic Salad

August 22, 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 Side Dish of the Week is a Roasted Eggplant and Garlic Salad. To make this week’s recipe you’ll be needing Orzo Pasta, Egg Plant, Red Onion, Extra Virgin Olive Oil, Red Pepper Garlic, Parsley, Balsamic Vinegar, Pepper, and Salt. The Dish 112 calories and 11 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/

Roasted Eggplant and Garlic Salad
July is peak time for eggplant and garlic, so you’ll want to swing by your local farmers’ market to stock up on fresh ingredients for this chilled pasta dish…

Ingredients
Preparation time: 10–15 minutes
Cooking time: 7–9 minutes.

1/3 cup orzo pasta
1 small eggplant (about 1/2 pound)
1/2 cup chopped red onion
1 tablespoon extra-virgin olive oil
Nonstick cooking spray
1/2 cup chopped red pepper
2 teaspoons minced garlic
1/4 cup chopped parsley
1 tablespoon balsamic vinegar
1/4 teaspoon black pepper
2 dashes salt

Directions
Yield: 4 servings
Serving size: 1/2 cup each

1 – Bring 2 cups of water to a boil in a small saucepan and add orzo. Cook for about 8–10 minutes until tender, then drain. Yield should be about 1 cup of pasta; set aside in a medium bowl. Prepare oven for broiling. Cut 1 inch off top and bottom of eggplant and discard. Cut remaining eggplant into small cubes (about I–1 inch in size) and toss in a small bowl with onions and olive oil to lightly coat. Spray a baking sheet with nonstick cooking spray and arrange eggplant and onion pieces on sheet in a single layer. Broil in oven about 2–3 minutes, then turn/stir with spatula. Continue broiling for 4–6 minutes, turning once or twice, until vegetables have softened and eggplant has lightly browned. When cooking is complete, combine vegetables with orzo and other ingredients in medium bowl mixing well. Chill about 2 hours before serving.

Nutrition Information:
Calories: 112 calories, Carbohydrates: 16 g, Protein: 3 g, Fat: 4 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 43 mg, Fiber: 5 g
https://www.diabetesselfmanagement.com/recipes/salads/roasted-eggplant-and-garlic-salad/

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* 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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Baked Salmon w/ Roasted Asparagus

August 20, 2021 at 7:01 PM | Posted in fish, salmon | Leave a comment
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Today’s Menu: Baked Salmon w/ Roasted Asparagus

 

 

To start this morning off I had a cup of Bigelow Decaf Green Tea. 91 degrees, humid and mostly sunny outside. I had my Tea and went to Meijer for a few items for Dinner and I picked a few things up for an elderly neighbor of ours. Back home I watered the front and side lawn where I put the grass seed down. I bought Mom a new chair and a small table for outside on the deck. Got the leaf blower out and cleaned off the deck and driveway areas. For Dinner tonight I prepared a Baked Salmon w/ Roasted Asparagus.

 

I purchased a North Atlantic Salmon Fillet from Meijer earlier today. To prepare it I’ll need the Salmon, McCormick Grinder Sea Salt and Peppercorn Medley, Dried Parsley, Dried Chive, and Extra Light Olive Oil.

 

To prepare it; I preheated the oven on 400 degrees. I then got a small baking pan and sprayed it with Pam Cooking Spray. I washed the Fillet off in cold water and patted dry with a paper towel. Next I put a light coat of the Extra Light Olive Oil on the Fillet and then seasoned. Lined the Fillet in the pan and baked. I baked it for 10 minutes, and done. Excellent Salmon!

 

For a side I prepared Roasted Asparagus, that I also picked up at Meijer earlier today. To prepare it I’ll need; 1 bunch of Asparagus (fibrous bases removed), 1 Tablespoon of Crumbled Bacon or Bacon Bits, Ground Garlic Salt, Sea Salt, Freshly Ground Black Pepper, and 1 tbsp Extra Light Olive Oil. To prepare it is easy; Preheat the oven to 400F. Place the Asparagus in a baking tray sheet. Add the Bacon, Garlic Salt, Salt, Pepper, and Extra Light Olive Oil and toss to coat. Bake for 10 minutes. Remove from oven. Cool a couple of minutes and serve! Comes out tender and delicious! For Dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.

 

 

 

 


Atlantic Salmon
The Atlantic salmon is a species of ray-finned fish in the family Salmonidae. It is found in the northern Atlantic Ocean, in rivers that flow into the north Atlantic and, due to human introduction, in the north Pacific Ocean.
https://en.wikipedia.org/wiki/Atlantic_salmon

“Meatless Monday” Recipe of the Week – Diabetic Greek Salad Recipe

August 16, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Diabetic Greek Salad Recipe. To make this week’s recipe you’ll be needing Tomatoes, Cucumber, Onion, Kalamata Olives, Capers, Parsley, and Crumbled Reduced-Fat Feta Cheese. Also included is a recipe for the Dressing. 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/

Diabetic Greek Salad Recipe
Crunchy and refreshing, this low-carb authentic Greek recipe is the perfect complement to any Mediterranean-themed meal.

Ingredients
Preparation time: 20 minutes

2 large tomatoes, thickly sliced
1 medium cucumber (about 7 inches long), thinly sliced
1 small onion, thinly sliced and separated into rings
1/3 cup Kalamata olives
2 teaspoons capers
1/4 cup chopped parsley
1/4 cup crumbled reduced-fat Feta cheese
Dressing:
1 clove garlic, crushed (or 1 teaspoon bottled garlic)
1/4 teaspoon black pepper
1/2 cup fresh-squeezed lemon juice
3 tablespoons extra virgin olive oil

Directions
Yield: 6 servings
Serving size: 1/6 of salad

1 – Combine tomato slices, cucumber slices, and onion rings on a large platter or in a large bowl. Top with olives, capers, parsley, and crumbled Feta.

2 – Place garlic, pepper, and lemon juice in a food processor or blender and pulse 4 times. With the food processor or blender running (hold lid partially over top of blender to keep ingredients from splashing out), carefully pour oil in a slow, steady stream, processing until smooth. Pour dressing over salad and serve (if salad is in a bowl, toss gently to coat).

Nutrition Information:
Calories: 130 calories, Carbohydrates: 8 g, Protein: 2 g, Fat: 10 g, Saturated Fat: 2 g, Sodium: 220 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/salads/greek-salad/

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* 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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Chimichurri Steak Wraps

August 10, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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Here’s a recipe for Chimichurri Steak Wraps. To make this recipe you’ll be needing Top Sirloin Steaks, Baby Spinach, Red Bell Pepper, Whole Wheat Tortillas, Parsley, Garlic, Olive Oil, Red Wine Vinegar, and Salt. 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 2021! https://diabeticgourmet.com/

Chimichurri Steak Wraps
Recipe for Chimichurri Steak Wraps from our Sandwiches and Wraps recipe section.

Ingredients

12 ounces grilled top sirloin steak, cut into slices
3 cups fresh baby spinach
1/2 large red bell pepper, cut into thin strips
4 medium whole wheat tortillas (8 to 10-inch diameter)

Chimichurri Sauce:

1 cup fresh parsley leaves
2 cloves garlic
3 tablespoons olive oil
1 tablespoon red wine vinegar
1/4 teaspoon salt

Directions

1 – Place parsley and garlic in food processor or blender container. Cover; process until finely chopped. Add oil, vinegar and salt; process just until blended.
2 – Spread each tortilla evenly with Chimichurri Sauce, leaving 1/4-inch border around edge. Top with equal amounts spinach, bell pepper slices and beef slices on top two-thirds of tortilla. Fold bottom of tortilla up over filling. Fold right and left sides to center overlapping edges; secure with wooden picks; if desired.

Nutritional Information (Per Serving)
Calories: 340
Protein: 30g
Sodium: 410 mg
Cholesterol: 49 mg
Fat: 16g
Saturated Fat: 3g
Dietary Fiber: 3.7g
Carbohydrates: 25g
https://diabeticgourmet.com/diabetic-recipes/chimichurri-steak-wraps

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