Winter Fruit and Spinach Salad

January 31, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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I have a recipe for a Winter Fruit and Spinach Salad to pass along. To make this salad you’ll be needing Baby Spinach Leaves, Apple, Pear, Chopped Walnuts, and Dried Dates. Something sounds delicious! 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/

Winter Fruit and Spinach Salad
Requiring just five minutes and five ingredients, this fresh and healthy spinach salad makes the most of the cold-weather harvest!

Ingredients
Preparation time: 5 minutes

2 cups baby spinach leaves, washed and drained
1 medium (about 3 inches in diameter) apple
1 medium pear (about 3 ounces)
1/4 cup chopped walnuts
2 dried dates, chopped

Directions
Yield: 4 servings
Serving size: 1 cup

1 – Place spinach leaves in a salad bowl. Core and dice apple and pear, leaving skin on. Add to spinach leaves. Top with chopped walnuts and dates. Toss gently with salad tongs and serve. This salad does not need a dressing, but if one is desired, use a nonfat dressing or a drizzle of apple cider vinegar.

Nutrition Information:
Calories: 125 calories, Carbohydrates: 27 g, Protein: 2 g, Fat: 1 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 139 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/salads/winter-fruit-and-spinach-salad/

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Diabetic Dish of the Week – Lamb Chops with Cranberry-Pear Chutney

November 10, 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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Diabetic Dish of the Week is Lamb Chops with Cranberry-Pear Chutney. To make this week’s dish you’ll be needing Water, Dried Cranberries, Dried Apricots, No-Sugar-Added Raspberry Fruit Spread, Red Vinegar, Spices, Pear, Vanilla, Bone In Lamb Loin Chops, and Garlic Cloves. 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/

Lamb Chops with Cranberry-Pear Chutney
These juicy lamb chops will be the hit of any dinner — whether serving your family or a table of hungry guests. The colorful chutney adds just the right hint of seasonal flavor to the succulent chops. At only 260 calories per serving, everyone will be happily satisfied, not uncomfortably stuffed.

Ingredients
1/2 cup water
1/4 cup dried cranberries
1/4 cup dried apricots, cut into quarters
1/4 cup no-sugar-added raspberry fruit spread
1 tablespoon red wine vinegar
1/4 teaspoon ground cinnamon
1/4 teaspoon plus 1/8 teaspoon salt, divided
1 medium pear, peeled and cut into 1/2-inch pieces
1/2 teaspoon vanilla
4 bone-in lamb loin chops (about 5 ounces each)
2 cloves garlic, minced
1/4 teaspoon dried rosemary, crushed
Black pepper

Directions
Yield: 4 servings
Serving size: 1 lamb chop with 1/4 cup chutney

1 – Preheat broiler. For chutney, combine water, cranberries, apricots, fruit spread, vinegar, cinnamon, and 1/8 teaspoon salt in medium saucepan; bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 12 minutes or until mixture is thickened. Remove from heat; stir in pear and vanilla.

2 – Rub both sides of lamb chops with garlic. Sprinkle with remaining 1/4 teaspoon salt, rosemary, and pepper. Coat broiler pan and rack with nonstick cooking spray; arrange lamb chops on prepared rack.

3 – Broil lamb at least 5 inches from heat source 7 minutes. Turn and broil 7 minutes more or until desired doneness. Serve lamb chops with chutney.

Nutrition Information:
Calories: 260 calories, Carbohydrates: 24g, Protein: 22 g, Fat: 8 g, Saturated Fat: 3 g, Cholesterol: 71 mg, Sodium: 293 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/lamb-chops-with-cranberry-pear-chutney/

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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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“Meatless Monday” Recipe of the Week – Tangy Pear Salad

September 14, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Meatless Monday, salad | 2 Comments
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This week’s “Meatless Monday” Recipe of the Week is a Tangy Pear Salad. To make this week’s recipe you’ll be needing Green Lettuce, Pear, Crumbled Blue Cheese, Walnuts, and Rice Vinegar. The Salad is 122 calories and 12 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 2020! https://www.diabetesselfmanagement.com/

Tangy Pear Salad
Chopped walnuts provide a delightful crunch for this light, low-carb pear salad while a drizzle of seasoned rice vinegar adds a bit of kick.

Ingredients
Preparation time: 20 minutes

1 head red or green leaf lettuce, deveined (optional) and torn into bite-size pieces (about 10 cups of lettuce)
1 fresh pear, peeled and cut into bite-size pieces
5 tablespoons crumbled blue cheese
1/4 cup walnuts, chopped
1/4 cup seasoned rice vinegar (such as Nakano)

Directions
Yield: about 11 cups
Serving size: 2 cups

1 – Combine lettuce, pears, blue cheese, and walnuts in a large salad bowl. Drizzle with rice vinegar and toss to coat. Serve immediately.

Nutrition Information:
Calories: 122 calories, Carbohydrates: 13 g, Protein: 4 g, Fat: 6 g, Saturated Fat: 2 g, Sodium: 282 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/salads/tangy-pear-salad/

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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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Sunday’s Chicken Dinner Recipe – Chicken Bourbon

December 22, 2019 at 6:02 AM | Posted in chicken, CooksRecipes, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is a recipe for Chicken Bourbon. Made using Boneless and Skinless Chicken Breast Fillets, Shallots, Pear, Oyster Mushrooms, Bourbon, White Wine, Chicken Broth, Toasted Walnuts, and Seasonings. You can find this recipe along with all the other delicious recipes at the CooksRecipes website. The Cooks site has a huge selection of recipes to please all tastes so check it out today! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Chicken Bourbon
Chicken BourbonAn elegant chicken breast, shallot, pear and oyster mushroom sauté served with a bourbon-wine pan sauce and garnished with chopped toasted walnuts.

Recipe Ingredients:
4 boneless, skinless chicken breast fillets, about 3 pounds
Salt and freshly ground pepper to taste
2 tablespoons all-purpose flour
2 tablespoons butter
2 tablespoons shallots, minced
1 medium pear, finely chopped
4 cups oyster mushrooms, chopped
2 tablespoons bourbon or whiskey
2 cup dry white wine, such as Chardonnay
1 cup chicken broth
3 tablespoons toasted walnuts, chopped

Cooking Directions:
1 – Lay chicken breasts between sheets of plastic wrap and pound to 1/4-inch thickness, if thin breast fillets were not purchased. Season salt and pepper. Dredge chicken in flour, patting off excess.
2 – In large skillet over medium heat, melt butter. Add chicken and cook until nicely browned on both sides, about 1 minute per side. Remove chicken and set aside until needed.
3 – Reduce heat to low, add shallots and pear, sauté for 2 minutes. Add mushrooms and sauté for 2 minutes.
4 – Add bourbon, Chardonnay and chicken broth, increase heat to high and let sauce boil until slightly thickened and reduced by half, about 5 minutes.
5 – Return chicken to sauce, reduce heat to low and simmer until chicken is firm and cooked through, about 3 minutes. Season salt and pepper to taste.
6 – Place each chicken breast on a plate and divide sauce among them. Sprinkle with walnuts and serve immediately.

Makes 4 servings.
https://www.cooksrecipes.com/chicken/chicken_bourbon_recipe.html

Wild Idea Buffalo Recipe of the Week – BRESAOLA, MANCHEGO and PEAR SALAD

August 14, 2019 at 6:03 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is – BRESAOLA, MANCHEGO and PEAR SALAD. The perfect Hot August Summer Day Recipe, BRESAOLA, MANCHEGO and PEAR SALAD. Made using Wild Idea Buffalo Bresaola along with Manchego Cheese, Pear, Baby Arugula, Pecans, and Seasoning. You can find this recipe and purchase the Wild Idea Buffalo Bresaola along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

BRESAOLA, MANCHEGO and PEAR SALAD
Our Bison Bresaola although delicious by itself, is a wonderful addition to many dishes. In this recipe I’ve paired it with Manchego cheese, pear, and balsamic syrup, for a dynamo combination. You are going to love this product and the salad! Enjoy.

Ingredients: (per serving)
2 – ounces of Wild Idea 8 oz. Buffalo Bresaola
2 – ounces Manchego cheese, shaved
1 – quartered pear, sliced
2 – handfuls of baby arugula
¼ – cup roasted pecans
2 – teaspoons olive oil
squeeze of fresh lemon
Balsamic syrup
cracked black pepper

Preparation:

1) Place arugula in bowl and drizzle with olive oil and fresh lemon juice. Toss together to coat evenly.

2) Place greens on plate and arrange Bison Bresaola, Manchego, and pear on top of salad.

3) Sprinkle with roasted pecans, drizzle with desired amount of balsamic syrup, and finish with a twist of black pepper.

https://wildideabuffalo.com/blogs/recipes/55681985-bresaola-manchego-pear-salad

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