SOUTHWEST MEATLOAF

May 8, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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I have a recipe for a Southwest Meatloaf to pass along. To make this Meatloaf you’ll be needing Ground Beef (95% lean), Soft Bread Crumbs, Onion, Red Bell Pepper, Frozen Corn, Milk, Egg, Garlic Clove, Salt, Chili Powder, Ground Cumin, Pepper, and Thick and Chunky Salsa. The Meatloaf is 280 calories and 11 net 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/

SOUTHWEST MEATLOAF

Ingredients

2 pounds ground beef (95% lean)
1 cup soft bread crumbs
3/4 cup finely chopped onion
1/2 cup finely chopped red bell pepper
1/2 cup frozen corn, thawed
1/2 cup milk
1 egg
1 large clove garlic, minced
2 teaspoons salt
1-1/2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon pepper
1/2 cup thick and chunky salsa

Directions

1 – Heat oven to 350F. Combine all ingredients in large bowl except salsa, mixing lightly but thoroughly.
2 – Shape beef mixture into 10 x 4-inch loaf on rack in broiler pan. Bake in 350F oven 1 hour,15 minutes to 1 hour, 20 minutes, until internal temperature reaches 160F.
3 – Let stand 10 minutes. Top with salsa; cut into slices.

Recipe Yield: Makes 6 to 8 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 280
Fat: 9 grams
Saturated Fat: 4 grams
Fiber: 1.8 grams
Sodium: 313 milligrams
Cholesterol: 120 milligrams
Protein: 34 grams
Carbohydrates: 12 grams
https://diabeticgourmet.com/diabetic-recipes/southwest-meatloaf

Creamy Tuna Spread

May 1, 2021 at 6:01 AM | Posted in Appetizers, CooksRecipes | Leave a comment
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I have a recipe for a Creamy Tuna Spread to pass along. To make this recipe you’ll be needing Vegetable Oil, Onion, Red Bell Pepper, Garlic, Canned Tuna, MAGGI Granulated Chicken Flavor Bouillon, NESTLÉ Media Crema, Flat Leaf Parsley, and French baguette. The recipe is also 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

Creamy Tuna Spread
Serve this creamy tuna spread warm on toasted French bread slices.

Recipe Ingredients:
1 tablespoon vegetable oil
1 medium onion, finely chopped
1/2 red bell pepper, finely chopped
2 cloves garlic, finely chopped
2 (6-ounce) cans tuna packed in water, drained
2 to 3 teaspoons MAGGI Granulated Chicken Flavor Bouillon
1 (7.6-ounce) can NESTLÉ Media Crema
3 tablespoons finely chopped flat leaf parsley – divided use
20 slices toasted French baguette

Cooking Directions:
1 – Heat oil in large skillet over medium heat. Add onion, bell pepper and garlic; cook, stirring occasionally, until onion is tender. Add tuna and bouillon; cook, stirring occasionally, for 5 minutes.
2 – Stir in media crema and 2 tablespoons parsley. Cook for 1 minute or until heated through.
3 – Spread tuna mixture evenly over bread slices; sprinkle with remaining 1 tablespoon parsley. Serve warm.
Makes 10 appetizer servings.
https://www.cooksrecipes.com/appetizer/creamy_tuna_spread_recipe.html

Diabetic Dish of the Week – Asparagus and Cheddar Stuffed Chicken Breasts for Diabetics

April 27, 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 Asparagus and Cheddar Stuffed Chicken Breasts for Diabetics. To prepare this week’s Recipe you’ll be needing Asparagus, Fat Free Reduced Sodium Chicken Broth, Red Bell Pepper, Garlic, Dried Parsley, Black Pepper, Boneless Skinless Chicken Breasts, Reduced Fat Cheddar Cheese, and Corn Relish. The Dish is 189 calories and 3 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/

Asparagus and Cheddar Stuffed Chicken Breasts for Diabetics
Asparagus is packed with vitamins and minerals that have health benefits ranging from fighting bloating to aiding in weight loss to helping prevent urinary tract infections. Take advantage of this nutritious and delicious veggie, now in peak season, with our filling and low-carb entrée!

Ingredients

20 asparagus spears (about 2 bunches)
2 cups fat-free reduced-sodium chicken broth
1 medium red bell pepper, chopped
1/2 teaspoon roasted crushed garlic
1 teaspoon dried parsley
1/4 teaspoon black pepper
4 boneless skinless chicken breasts (about 1/4 pound each)
4 tablespoons shredded reduced-fat Cheddar cheese
4 tablespoons corn relish (optional)

Directions
Yield: 4 servings
Serving size: 1 stuffed chicken breast

1 – Snap woody stem ends off asparagus and discard. Cut off asparagus tips about 4 inches long; set aside. Slice asparagus stalks and combine with broth, red pepper, garlic, parsley, and black pepper in saucepan. Cook over medium-high heat 25 minutes, stirring occasionally.

2 – While vegetables cook, place each chicken breast half between plastic wrap, and pound with rolling pin until approximately 1/4 inch thick.

3 – Preheat electric indoor grill with lid. Lay 5 asparagus tips across one end of each pounded breast. Top each with 1 tablespoon cheese and fold in half. Place stuffed breasts on grill and cook with lid closed for 6 minutes.

4 – Spoon vegetable sauce onto serving plates and top with cooked breast. Garnish with corn relish, if desired.

* Gelatin Salad: If desired, serve with Gelatin Salad. Mix together 4 cups ready-to-use shredded cabbage, 1 cup mandarin orange segments, and 1/2 cup fat-free vinaigrette in medium bowl. Divide mixture evenly among 4 salad plates. Remove orange gelatin from 4 ready-to-use, sugar-free gelatin dessert cups and slice gelatin with egg slicer or knife. Top each salad with gelatin slices. Garnish each serving with 1/2 tablespoon dried cranberries. Refrigerate until ready to serve.

Nutrition Facts Per Serving:
Calories: 189 calories, Carbohydrates: 5 g, Protein: 33 g, Fat: 4 g, Saturated Fat: 2 g, Cholesterol: 83 mg, Sodium: 317 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/asparagus-cheddar-stuffed-chicken-breasts/

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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Appetizer of the Week – Chunky Grilled Vegetable Guacamole

March 13, 2021 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, CooksRecipes | Leave a comment
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This week’s Appetizer of the Week is Chunky Grilled Vegetable Guacamole. To make this week’s recipe you’ll be needing Canola Oil, Zucchini, Red Bell Pepper, Avocado, Red Onion, Lime, and Cilantro. There’s 80 calories and 2 net carbs per serving. 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

Chunky Grilled Vegetable Guacamole
The best thing to say about this recipe is… — yum! Enjoy this delicious guacamole as a snack or appetizer with whole grain tortillas. It’’s also nice as a side to grilled fish, chicken or any Mexican dish.

Recipe Ingredients:
2 tablespoons canola oil – divided use (plus more for the grill)
1 small zucchini, cut lengthwise in 3 long strips
1 red bell pepper, cored, seeds removed, sliced in half
1 just ripe avocado, peeled, sliced in half
1/2 small red onion, sliced in half
Juice of 1 lime
1/4 cup cilantro, minced

Cooking Directions:
1 – Prepare grill by brushing with canola oil. Preheat grill to medium-high.
2 – Lightly brush both sides of vegetables with 1 tablespoon of the canola oil. Place zucchini strips, bell pepper, avocado and onion halves on the grill for about 3 to 4 minutes per side.
3 – Remove from grill. Finely dice zucchini, pepper and onion. Place in large bowl. Add avocado and mash in.
4 – Stir in remaining canola oil, lime juice and cilantro. Refrigerate until serving.
Makes 8 (1/4 cup) servings.

Nutritional Information Per Serving (1/8 of recipe): Calories 80; Total Fat 7g; Saturated Fat 1g; Cholesterol 0mg; Sodium 0mg; Potassium 185mg; Carbohydrates 4g; Fiber 2g; Sugars 1g; Protein 1g.
https://www.cooksrecipes.com/appetizer/chunky_grilled_vegetable_guacamole_recipe.html

“Meatless Monday” Recipe of the Week – Broccoli-Rice Casserole

February 15, 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 Broccoli-Rice Casserole. To make this week’s recipe you’ll be needing Cooking Spray, Onions, Celery, Red Bell Pepper, Condensed Broccoli and Cheese Soup (undiluted), Sour Cream, Cooked Rice, Frozen Chopped Broccoli, and Tomato. Enjoy! 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/

Broccoli-Rice Casserole
Pair this warm and creamy casserole with your favorite entree for a tasty and comforting meal!

Ingredients
Nonstick cooking spray
1/2 cup chopped onion
1/2 cup chopped celery
1/3 cup chopped red bell pepper
1 can (10 3/4 ounces) condensed broccoli and cheese soup, undiluted
1/4 cup sour cream
2 cups cooked rice
1 package (10 ounces) frozen chopped broccoli, thawed and drained
1 tomato, cut into 1/4-inch-thick slices

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

1 – Preheat oven to 350°F. Spray 11/2-quart baking dish with nonstick cooking spray.

2 – Coat large skillet with cooking spray; heat over medium heat. Add onion, celery, and bell pepper; cook and stir until crisp-tender. Stir in soup and sour cream. Layer rice and broccoli in prepared baking dish. Top evenly with soup mixture.

3 – Bake, covered, 20 minutes. Top with tomato slices. Bake, uncovered, 10 minutes.

Nutrition Information:
Calories: 157 calories, Carbohydrates: 24 g, Protein: 5 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 8 mg, Sodium: 391 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/broccoli-rice-casserole/

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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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Diabetic Dish of the Week – Crustless Ham and Asparagus Quiche

January 26, 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 Crustless Ham and Asparagus Quiche. To make this week’s recipe you’ll be needing Asparagus, Red Bell Pepper, Low Fat 1% Milk, All purpose Flour, Egg Whites, Egg, Deli Ham, Basil, Salt, Pepper, and Finely Shredded Swiss Cheese. The Dish is 138 calories and 7 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/

Crustless Ham and Asparagus Quiche
This low-carb quiche delivers two things: golden crispiness on the outside and 100 percent delectable flavor on the inside!

Ingredients
2 cups sliced asparagus (1/2-inch pieces)
1 red bell pepper, chopped
1 cup low-fat (1%) milk
2 tablespoons all-purpose flour
4 egg whites
1 egg
1 cup chopped cooked deli ham
2 tablespoons chopped fresh tarragon or basil
1/2 teaspoon salt (optional)
1/4 teaspoon black pepper
1/2 cup finely shredded Swiss cheese

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

1 – Preheat oven to 350°F. Combine asparagus, bell pepper, and 1 tablespoon water in microwavable bowl. Cover with waxed paper; microwave on HIGH 2 minutes or until vegetables are crisp-tender. Drain vegetables.

2 – Whisk milk and flour in large bowl. Whisk in egg whites and egg until well combined. Stir in vegetables, ham, tarragon, salt, if desired, and black pepper. Pour into 9-inch pie plate. Bake 35 minutes. Sprinkle cheese over quiche; bake 5 minutes or until center is set and cheese is melted. Let stand 5 minutes before serving. Cut into 6 wedges.

Variations: Add 1 clove minced garlic. Add 2 tablespoons chopped green onion.

Nutrition Information:
Calories: 138 calories, Carbohydrates: 8 g, Protein: 13 g, Fat: 6 g, Saturated Fat: 3 g, Cholesterol: 25 mg, Sodium: 439 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/snack/crustless-ham-and-asparagus-quiche/

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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.

Subscribe to Diabetes Self-Management Magazine

Diabetic Side Dish of the Week – Polenta Triangles

January 3, 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 – Polenta Triangles. To make this week’s recipe you’ll be needing Uncooked Yellow Corn Grits, Fat Free Reduced Sodium Chicken Broth, Garlic Cloves, Crumbled Feta Cheese, and Red Bell Pepper. The Dish is 62 calories and 8 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/

Polenta Triangles
Ingredients

Polenta Triangles

1/2 cup uncooked yellow corn grits
1 1/2 cups fat-free reduced-sodium chicken broth, divided
2 cloves garlic, minced
1/2 cup (2 ounces) crumbled feta cheese
1 red bell pepper, roasted,* peeled and finely chopped

Directions
Yield: 8 servings
Serving size: 1 triangle

1 – Combine grits and 1/2 cup chicken broth in small bowl; mix well. Pour remaining 1 cup broth into large heavy saucepan; bring to a boil. Add moistened grits and garlic; mix well. Return to a boil. Reduce heat to low. Cover; cook 20 minutes. Remove from heat; add feta cheese. Stir until cheese is completely melted. Add roasted bell pepper; mix well.

2 – Spray 8-inch square baking pan with nonstick cooking spray. Spoon grits mixture into prepared pan. With wet fingertips, press grits evenly into pan. Refrigerate until cold.

3 – Spray grid with nonstick cooking spray. Prepare grill for direct cooking. Turn polenta out onto cutting board; cut into 2-inch squares. Cut each square diagonally into 2 triangles.

4 – Place polenta triangles on grid. Grill over medium-high heat 1 minute or until bottoms are lightly browned. Turn triangles over; grill until browned and crisp.

*Note. Place pepper on foil-lined broiler pan; broil 15 minutes or until blackened on all sides, turning every 5 minutes. Place pepper in paper bag. Close bag; let stand 15 minutes before peeling.

Nutrition Information:
Calories: 62 calories, Carbohydrates: 9 g, Protein: 3 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 6 mg, Sodium: 142 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/snack/polenta-triangles/

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/

Whole-Grain Rotini with Asparagus and Chicken

December 8, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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I have a recipe for Whole-Grain Rotini with Asparagus and Chicken to pass along. Some of the ingredients you’ll be needing are Red Bell Pepper, Whole Grain Rotini Pasta, Olive Oil, Asparagus, Chicken Breast, Mushrooms, Fat-Free Low-Sodium Chicken Broth, Romano Cheese and more! Another Delicious and Healthy recipe 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/

Whole-Grain Rotini with Asparagus and Chicken
In-season, fresh asparagus, bite-size chicken breast, red bell peppers and mushrooms are the stars of this nutritious and satisfying meal. Whole-grain rotini adds an extra boost of fiber — and flavor!

Ingredients
Preparation time: 15 minutes
Cooking time: 18 minutes.

1 large red bell pepper
8 ounces whole-grain rotini pasta
2 tablespoons extra-virgin olive oil
1 pound fresh asparagus, ends trimmed, cut into 2–2 1/2-inch pieces
1 pound cooked chicken breast (skinless and boneless), cut into bite-size pieces
1 teaspoon minced garlic
1/2 pound fresh mushrooms, sliced
1 1/4 cups fat-free low-sodium chicken broth
1 1/2 teaspoons fresh thyme
1/4 cup grated Romano cheese
Black pepper to taste

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

1 – Cut bell pepper into approximately 2 1/2-inch pieces and arrange pieces on a broiler-safe pan. Place in broiler, and broil until flesh is soft and skin has some browning. Remove and let cool. Once cool, cut into strips. Bring at least 2 quarts of water to a boil, add rotini, and cook for about 8–10 minutes. Drain and reserve in a bowl. Heat olive oil in a large nonstick skillet on medium heat. Add asparagus and sauté for 2 minutes. Add chicken breast and garlic and stir constantly for about 1 minute more to heat (if sticking occurs, add 2 tablespoons of the chicken broth rather than more oil). Quickly add mushrooms, red pepper, chicken broth, and thyme. Heat until just about boiling then quickly add reserved pasta and combine with a slotted spoon or spatula. Carefully transfer mixture into a large pasta or serving dish and top with Romano cheese and black pepper.

Nutrition Information:
Calories: 448 calories, Carbohydrates: 50 g, Protein: 35 g, Fat: 12 g, Saturated Fat: 3 g, Cholesterol: 80 mg, Sodium: 690 mg, Fiber: 8 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/whole-grain-rotini-with-asparagus-and-chicken/

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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 – Quick Turkey Pot Pie

December 1, 2020 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 Quick Turkey Pot Pie. Great recipe for those Thanksgiving Day Dinner Leftovers! Some of the ingredients you’ll be needing to make this week’s dish are Red Bell Pepper, Onion, Fat-Free Reduced-Sodium Chicken Broth, Potato, Spices, Turkey Breast, Peas, Buttermilk and more! 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/

Quick Turkey Pot Pie
Looking for a way to use up that Thanksgiving turkey? You can’t go wrong with this quick and easy pot pie! Featuring turkey breast, potatoes, peas and bell peppers, it will give a new life to your leftovers!

Ingredients
2 teaspoons olive oil
1 cup diced red bell pepper
1 small onion, chopped
2 tablespoons all-purpose flour
1 1/4 cups fat-free reduced-sodium chicken broth
1 cup cubed peeled potato
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups cubed cooked turkey breast (about 10 ounces)
1/3 cup frozen peas
3/4 cup all-purpose flour
3/4 teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon baking soda
3 tablespoons cold reduced-fat stick margarine, cubed
3 to 5 tablespoons buttermilk

Directions
Yield: 5 servings
Serving size: 1 biscuit and 3/4 cup turkey mixture

1. Preheat oven to 425°F.

2. For filling, heat oil in large skillet over medium heat. Add bell pepper, celery and onion; cook and stir 4 to 5 minutes. Stir in flour until blended. Stir in broth, potato, thyme, salt and black pepper; bring to a boil. Reduce heat; cover and simmer 8 to 10 minutes.

3. Stir in turkey and peas; simmer 5 to 7 minutes, or until potato is tender and peas are hot. Pour into 1- to 1 1/2-quart casserole dish.

4. For topping, combine flour, baking powder, salt and baking soda in medium bowl. Cut in margarine with pastry blender or two knives until margarine is size of peas. Stir in buttermilk until dough forms. Place on floured surface; knead lightly. Pat out to about 1/2-inch thickness. Cut dough into 5 biscuits with 2- to 2 1/2 inch biscuit cutter, rerolling dough as needed. Place biscuits on top of filling. Bake 12 to 14 minutes, or until lightly browned.

Tip: This fast and delicious recipe will please both adults and children. The recipe is quick because most ingredients are common pantry staples. The fresh (and frozen) vegetables make it a healthy version of an old favorite. You can substitute the vegetables in the recipe for other vegetables you may have on hand, such as broccoli, carrots or cauliflower.

Nutrition Information:
Calories: 250 calories, Carbohydrates: 30 g, Protein: 18 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 38 mg, Sodium: 505 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/quick-turkey-pot-pie/

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/

Appetizer of the Week – Sweet Red Pepper Hummus

August 15, 2020 at 6:02 AM | Posted in Appetizer of the Week, CooksRecipes | Leave a comment
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This week’s Appetizer of the Week is Sweet Red Pepper Hummus. To make this recipe you’ll be needing Extra Virgin Olive Oil, Fresh Lemon Juice, Apple Cider Vinegar, Parsley, Salt, Cumin, Splenda Granulated No Calorie Sweetener, Garbanzo Beans, Red Bell Pepper, and Olive Oil Flavored Cooking Spray. 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 2020! https://www.cooksrecipes.com/index.html

Sweet Red Pepper Hummus
A delicious dip to serve at any party!

Recipe Ingredients:
1 tablespoon extra virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon apple cider vinegar
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon cumin
2 tablespoons Splenda® Granulated No Calorie Sweetener
1 (19-ounce) can garbanzo beans, drained
2 cups chopped red bell pepper
Olive oil-flavored cooking spray

Cooking Directions:
1 – Spray non-stick sauté pan with olive oil spray. Sauté red peppers for 4 to 5 minutes. Set aside.
2 – In food processor, add all ingredients including red peppers. Purée for 1 minute, scrape the sides, and continue to purée until smooth.
3 – Refrigerate until serving time.
Makes 15 (1/4 cup) servings.

Nutritional Information Per Serving (1/15 of recipe; 1/4 cup): Calories: 60; Calories from Fat: 15; Total Fat: 1g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 190mg; Total Carbs: 10g; Dietary Fiber: 2g; Sugars: 2g; Protein: 2g.
https://www.cooksrecipes.com/diabetic/sweet_red_pepper_hummus_recipe.html

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