Diabetic Dish of the Week – Grilled Chicken With Corn and Black Bean Salsa

July 14, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
Tags: , , , , , , , , , , , , , , , , , , ,

This week’s Diabetic Dish of the Week is Grilled Chicken With Corn and Black Bean Salsa. Kick it up a little with this week’s recipe of Grilled Chicken With Corn and Black Bean Salsa! The Dish is made using Corn, Red Bell Pepper, Black Beans, Avocado, Cilantro, Lime Juice, Pickled Jalapeño Pepper, Salt, Pepper, Chili Powder, Chicken Breasts, and Nonstick Cooking Spray. Winner, Winner…….. This recipe comes 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/

Grilled Chicken With Corn and Black Bean Salsa
Put a twist on your traditional grilled chicken with this recipe, featuring flavorful salsa with a spicy jalapeño kick!

Ingredients
1/2 cup corn
1/2 cup finely chopped red bell pepper
1/2 (15-ounce) can black beans, rinsed and drained
1/2 ripe medium avocado, diced
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon chopped sliced pickled jalapeño pepper
1/2 teaspoon salt, divided
1 teaspoon black pepper
1/2 teaspoon chili powder
4 boneless skinless chicken breasts (4 ounces each), pounded to 1/2-inch thickness
Nonstick cooking spray

Directions
Yield: 4 servings
Serving size: 1 chicken breast and 1/4 cup salsa

1. Combine corn, bell pepper, beans, avocado, cilantro, lime juice, jalapeño and 1/4 teaspoon salt in medium bowl. Set aside.

2. Combine black pepper, remaining 1/4 teaspoon salt and chili powder in small bowl; sprinkle over chicken.

3. Coat grill pan with cooking spray. Cook chicken over medium-high heat 4 minutes per side or until no longer pink in center.

4. Serve chicken topped with half of salsa; refrigerate remaining salsa for another use.

Nutrition Information:
Calories: 230 calories, Carbohydrates: 16 g, Protein: 30 g, Fat: 7 g, Saturated Fat: 1 g, Cholesterol: 60 mg, Sodium: 425 mg, Fiber: 5 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/grilled-chicken-with-corn-and-black-bean-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!Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

Savory Bread Pudding

July 9, 2020 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
Tags: , , , , , , , , , , , , , , ,

I also have a Savory Bread Pudding recipe I’m passing along. This one is made using Olive Oil, Red Bell Pepper, Onion, Egg Whites, Low Fat Milk, Apple and Maple Chicken Sausage, Whole Wheat Bread, and Shredded Low Fat Cheddar Cheese. This recipe is also 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/

Savory Bread Pudding
The best of both worlds come together with this recipe for bread pudding; combining sweet apples, chicken and maple breakfast sausage for the ultimate fall flavor combo. A great dish if you’re attending a big family dinner or a potluck with friends, this recipe is sure to become a go-to this season!

Ingredients
1 tablespoon olive or vegetable oil
1 red bell pepper, diced
1 cup diced onion
3 large egg whites
2 cups low-fat (1%) milk
9 small links (6 ounces) fully cooked chicken, apple, and maple breakfast sausage, thinly sliced
8 slices whole wheat or multigrain bread, cut into 1-inch squares
1/2 cup shredded low-fat sharp Cheddar cheese

Directions
Yield:
6 servings

Serving size:
1/6 of recipe

Preheat oven to 350°F. Coat 11×7-inch baking dish or shallow casserole with nonstick cooking spray. Heat large skillet over medium heat until hot. Add oil, bell pepper, and onion. Cook 6 to 8 minutes or until vegetables are tender, stirring occasionally. Remove from heat; set aside.

Meanwhile, whisk together egg whites and milk in large bowl. Stir in sausage and bread; mix well. Add cooked vegetables; mix again. Transfer mixture to prepared baking dish, pressing down lightly. (At this point, dish may be covered and refrigerated up to 6 hours before baking.)

Bake, uncovered, 40 to 45 minutes or until puffed and center is set. Remove from oven. Sprinkle cheese over pudding. Return to oven; bake 2 minutes or until cheese melts slightly. Cut into 6 squares.

Nutrition Information:
Calories: 224 calories, Carbohydrates: 23 g, Protein: 17 g, Fat: 7 g, Saturated Fat: 3 g, Cholesterol: 34 mg, Sodium: 489 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/savory-bread-pudding/

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 Side Dish of the Week – Barley Risotto

July 5, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | Leave a comment
Tags: , , , , , , , , , , , , , , , ,

This week’s Diabetic Side Dish of the Week is a Barley Risotto. To make this week’s dish you’ll be needing Canola Oil, Shallot, Pearled Barley, Vegetable Broth, Dry White Wine, Asparagus, Red Bell Pepper, Grated Parmesan Cheese, Salt and Pepper. There you have it! 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/

Barley Risotto
Swapping out the rice makes this recipe less expensive — and more flavorful!

Ingredients
Preparation time: 20 minutes
Cooking time: 25 minutes.

1 1/2 tablespoons canola oil
1 large shallot, chopped
3/4 cup pearled barley
1 3/4 cup vegetable stock or no salt added chicken broth
1/4 cup dry white wine
1 bunch asparagus, trimmed of tough ends and cut into 1-inch pieces
1 red bell pepper
1/4 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper to taste

Directions
Yield: 4 servings
Serving size: 1 cup

1 – Heat canola oil in a pressure cooker. Add shallot and barley and cook, stirring constantly, about 3 minutes. Add stock and wine, secure lid on cooker and bring to high pressure. Cook for 15–20 minutes at high pressure. While barley is cooking, steam asparagus until tender-crisp. Cut bell pepper into thin, short strips. When barley cooking time is up, remove pressure cooker from stove and quick-release pressure. If risotto is a little soupy, cook uncovered for a few more minutes until liquid is reduced. Fold in asparagus, bell pepper, and Parmesan cheese. Add salt and pepper to taste.

Nutrition Information:
Calories: 240 calories, Carbohydrates: 35 g, Protein: 10 g, Fat: 8 g, Saturated Fat: 1 g, Cholesterol: 6 mg, Sodium: 417 mg, Fiber: 7 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/barley-risotto/

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/

Southwest Turkey Salad

June 26, 2020 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | 1 Comment
Tags: , , , , , , , , , , , , , , , ,

I have another Jennie – O Turkey recipe to pass along, Southwest Turkey Salad. To make this one you’ll be needing Mayonnaise, Lite Sour Cream, Lime Juice, Salt, Ground Pepper, JENNIE-O® OVEN READY™ Boneless Turkey Breast, Poblano Pepper, Red Bell Pepper, Red Onion, Cilantro, and Jalapeno. One Delicious Salad coming! You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Enjoy and Make the Switch in 2020! https://www.jennieo.com/

Southwest Turkey Salad
There’s no lettuce in this tasty turkey salad. Instead, creamy dressing, fresh vegetables and oven roasted turkey are mixed together for a delicious appetizer.

INGREDIENTS
¼ cup lite mayonnaise
¼ cup lite sour cream
1 tablespoon fresh lime juice
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
3 cups finely chopped cooked JENNIE-O® OVEN READY™ Boneless Turkey Breast
1 poblano pepper, seeded and chopped
½ red bell pepper, chopped
¼ cup chopped red onion
½ cup chopped fresh cilantro leaves
1 jalapeno, seeded and chopped

DIRECTIONS
1) Cook turkey breast as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Chop; Set aside.
2) In small bowl, stir together mayonnaise, sour cream, lime juice, salt and pepper. Set aside.
3) In large bowl, mix turkey, peppers, onion, cilantro and jalapeno until combined. Stir in mayonnaise mixture.
40 Cover and refrigerate 1 hour.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 140
Protein 20g
Carbohydrates 5g
Fiber 1g
Sugars 2g
Fat 6g
Cholesterol 40mg
Sodium 620mg
Saturated Fat 1g
https://www.jennieo.com/recipes/1115-southwest-turkey-salad

Sunday’s Pork Roast Dinner Recipe – Sweet and Spicy Thai Pork Loin

June 7, 2020 at 6:02 AM | Posted in Uncategorized | 1 Comment
Tags: , , , , , , , , , , , , , , ,

This week’s Sunday’s Pork Roast Dinner Recipe is a Sweet and Spicy Thai Pork Loin. Some Asian Flare for this week’s recipe of Sweet and Spicy Thai Pork Loin. To make this week’s recipe you’ll be needing Pork Loin Roast, Onion, Red Bell Pepper, String Beans, Thai Chile Sauce, Reduced Sodium Chicken Broth, Salt, Water, Basil, Mint Leaves, Cilantro, and Asian Noodles. Dinner is served! 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 recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Sweet and Spicy Thai Pork Loin

Recipe Ingredients:
2 pounds pork loin, cut into 1-inch cubes, trimmed
1 yellow onion, chopped
1 red bell pepper, chopped
1 cup long, thin beans, or string beans, cut into 1-inch lengths
1 cup sweet Thai chile sauce, (like May Ploy or Thai Kitchen)
1/2 cup chicken broth, reduced-sodium
1/2 teaspoon salt
1/4 cup water
1 tablespoon fresh basil leaves, torn
1 tablespoon fresh mint leaves, torn
1 tablespoon fresh cilantro leaves, torn
Hot cooked Asian noodles or Jasmine rice for accompaniment

Cooking Directions:
1 – Combine all ingredients, except fresh herbs, in a crock pot and cook at LOW for 4 to 5 hours, or on HIGH for 2 to 2 1/2 hours.
2 – Just before serving, add fresh herbs and check seasoning.
3 – Transfer pork and sauce to a serving bowl.
4 – Serve over rice or Asian noodles.
Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): Calories: 220; Total Fat: 2g; Saturated Fat: 1g; Cholesterol: 75mg; Total Carbs: 19g; Fiber: 1g; Protein: 25g; Sodium: 480mg.
https://www.cooksrecipes.com/pork/sweet_and_spicy_thai_pork_loin_recipe.html

Egg and Turkey Sausage Bake

May 15, 2020 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | 1 Comment
Tags: , , , , , , , , , , , , , , , ,

Here’s another Jennie – O Breakfast or Brunch Recipe, Egg and Turkey Sausage Bake. This one is made using JENNIE-O® All Natural* Turkey Sausage, Egg Substitute, Milk, Parsley, Salt, Ground Pepper, French Bread, Red Bell Pepper, and Shredded Low Fat Swiss Cheese. Another good one to start your day! You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Enjoy and Make the Switch in 2020! https://www.jennieo.com/

Egg and Turkey Sausage Bake
There’s only so much time in the weekend, so let your oven do the work! This simple comfort food brunch recipe has a 15-minute prep time and boasts lean breakfast sausage, bell peppers and French bread.

INGREDIENTS
1 (16-ounce) package JENNIE-O® All Natural* Turkey Sausage
2 cups egg substitute or 8 eggs
3 cups milk
¼ cup chopped fresh parsley
salt and freshly ground pepper, if desired
8 cups cubed French bread
1 cup chopped red bell pepper
1½ cups shredded low-fat Swiss cheese, divided

DIRECTIONS
1) Heat oven to 350°F. Grease 9 x 13-inch baking pan; set aside. Cook the sausage as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Crumble sausage into pieces.
2) In large bowl, whisk eggs, milk and parsley. Add salt and pepper, if desired. Stir in sausage, bread cubes, red pepper and 1 cup cheese. Pour into baking dish. Sprinkle with remaining cheese. Bake 40 to 45 minutes or until a knife inserted into the center comes out clean. Let stand 10 minutes before cutting into squares to serve.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 290
Protein 28g
Carbohydrates 25g
Fiber 1g
Sugars 7g
Fat 8g
Cholesterol 70mg
Sodium 940mg
Saturated Fat 2.5g
https://www.jennieo.com/recipes/571-egg-and-turkey-sausage-bake

Seafood Sunday – Crab and Portabella Mushroom Fettuccine

May 3, 2020 at 6:02 AM | Posted in Seafood Sunday | Leave a comment
Tags: , , , , , , , , , , , , , ,

Well I’m moving on from Pork Roast Sunday Dinner to Seafood Sunday. Crab and Portabella Mushroom Fettuccine is this week’s recipe. Made using Fettuccine, Extra Virgin Olive Oil, Garlic, Cooked Crabmeat, Baby Portabella Mushrooms, Red Bell Pepper, Lemon, Basil Leaves, and Black Pepper. I love Seafood and Fish! 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/

Crab and Portabella Mushroom Fettuccine

Ingredients
Preparation time: 5–10 minutes
Cooking time: 10–12 minutes.

1/2 pound enriched, dry fettuccine
1 tablespoon extra-virgin olive oil
1 clove garlic, peeled and crushed
3/4 pound cooked crabmeat (or cooked imitation crabmeat, which is much lower in cholesterol)
4 ounces baby portabella mushrooms, washed and stems trimmed
1 medium-size red bell pepper, chopped into bite-size pieces
1 lemon
2 teaspoons basil leaves
Black pepper to taste

Directions
Yield: 4 servings
Serving size: 1 cup crab mixture over 1/4 of pasta

* Boil fettuccine in a stockpot or large saucepan according to package directions. While the pasta is cooking, heat olive oil in a large, nonstick skillet over medium heat. Add crushed garlic and stir quickly a few times with a heat-resistant spatula or spoon. Add crabmeat, mushrooms, and peppers, and sauté until the mushrooms and peppers just start to deepen in color and soften slightly. Cut the lemon in half. Squeeze the juice of one half into the pan. Reserve the other half and cut into wedges to use as a garnish on the finished dish. Add basil leaves and black pepper, and sauté until combination is well mixed. Drain fettuccine when cooked through. Serve crab mixture over cooked fettuccine.

Nutrition Information:
Calories: 321 calories, Carbohydrates: 45 g, Protein: 24 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 85 g, Sodium: 515 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/crab-and-portabella-mushroom-fettuccine/

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/

Bell Pepper Turkey Wrap

April 17, 2020 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
Tags: , , , , , , , , , , , , ,

For this week’s 2nd Jennie – O Recipe I have a Bell Pepper Turkey Wrap. Made using JENNIE-O® Cracked Pepper Turkey Breast, Cream Cheese, Dry Ranch Seasoning Mix, Cucumber, Red Bell Pepper, Red Onion, Monterey Jack Cheese, Sun Dried Tomato Basil Tortillas, and Lettuce Leaves. Wrap it up! You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Enjoy and Make the Switch in 2020! https://www.jennieo.com/

Bell Pepper Turkey Wrap
This wrap recipe ticks every box for for flavor, with loads of fresh, crunchy veggies, a creamy ranch spread and a spicy kick from diced cracked pepper deli turkey.

INGREDIENTS
4 ounces cream cheese
1 tablespoon dry ranch seasoning mix
2 tablespoons salsa
6 ounces diced JENNIE-O® Cracked Pepper Turkey Breast, from the service deli
2 tablespoons diced cucumber
2 tablespoons diced red bell pepper
1 tablespoon finely diced red onion
¼ cup shredded Monterey Jack cheese
4 sun dried tomato basil tortillas
8 lettuce leaves

DIRECTIONS
1) In bowl, combine cream cheese, ranch seasoning and salsa; mix until smooth. Add diced turkey, cucumber, bell pepper, onion and cheese. Gently fold ingredients together.
2) Spread cream cheese mixture evenly over tortillas. Layer lettuce and turkey mixture. Roll tortilla and filling. Cut in half diagonally.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 270
Protein 16g
Carbohydrates 21g
Fiber 1g
Sugars 3g
Fat 4g
Cholesterol 55mg
Sodium 860mg
Saturated Fat 7g
https://www.jennieo.com/recipes/600-bell-pepper-turkey-wrap

It’s Chili, Chowder, or Stew Saturday – Crab Soup

February 29, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, It's Chili Soups or Stews Saturday | Leave a comment
Tags: , , , , , , , , , , , , , ,

This week’s It’s Chili, Chowder, or Stew Saturday Recipe is a Crab Soup. How about a Hearty and Delicious Crab Soup! Made using Campbell’s Healthy Request Cream of Chicken Soup, Water, Yukon Gold Potatoes, Whole White Mushrooms, Lump Crabmeat, Red Bell Pepper, Pepper, and Onion Powder. 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/

Crab Soup
Using prepared cream of chicken soup and canned crab meat, this soup is easy to prepare and chock-full of seafood flavor!

Ingredients
Preparation time: 15 minutes
Cooking time: 25 minutes.

1 can (10 3/4 ounces) Campbell’s Healthy Request Cream of Chicken soup
1 1/2 cups water
1/4 cup skim milk
1/2 pound Yukon Gold potatoes, washed and peeled
2 ounces whole white mushrooms (about 2 large)
1 can (6 ounces) lump crabmeat, drained
2 tablespoons chopped red bell pepper
1/4 teaspoon black pepper
1/4 teaspoon onion powder

Directions
Yield: 4 servings
Serving size: 1 cup

* In a 2-quart saucepan, combine soup, water, and milk and stir well to combine into a smooth mixture. Place saucepan on stove over medium heat. Finely dice potatoes (should yield about 1 1/4 cups) and add to liquid. Remove stems from mushrooms and wipe away visible dirt with a small brush or paper towel. Chop mushrooms and add to saucepan, along with drained crabmeat, bell pepper, black pepper, and onion powder. Bring to a gentle boil, then cover and simmer for approximately 15 minutes until potatoes are soft, then serve.

Nutrition Information:
Calories: 122 calories, Carbohydrates: 18 g, Protein: 8 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 3 mg, Sodium: 485 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/crab-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 – Santa Fe Veggie Quesadillas

February 24, 2020 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday | Leave a comment
Tags: , , , , , , , , , , , , , ,

This week’s “Meatless Monday” Recipe of the Week is a recipe for Santa Fe Veggie Quesadillas. Made using Red Bell Pepper, Black Beans, Canned Unsalted Corn, Green Onion, Cumin, Garlic Salt, 2% Colby–Monterey Jack Cheese Blend, and Whole Wheat Tortillas. Its only 180 calories and 24 net carbs. 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/

Santa Fe Veggie Quesadillas
Ingredients
Preparation time: 15 minutes
Cooking time: approximately 10 minutes.

1/2 cup diced red bell pepper
1/2 cup canned black beans, rinsed and drained
1/2 cup no-added-salt canned corn, drained
1 green onion, chopped
1/8 teaspoon cumin
1/8 teaspoon garlic salt
Cooking spray
4 eight-inch whole wheat tortillas
1 cup shredded 2% Colby–Monterey Jack cheese blend

Directions
Yield: 12 pieces
Serving size: 2 pieces

* In a bowl, stir together red pepper, black beans, corn, onion, cumin, and garlic salt; set aside. Heat a large, nonstick skillet over medium heat. Spray warm skillet with cooking spray and place one tortilla flat in the skillet. After 1 minute, use a large spatula to flip the tortilla over. Sprinkle evenly with half of the cheese, then with half of the vegetable mixture. Top with a second tortilla. Cover the skillet with a lid and cook 30 seconds, or until the cheese begins to melt. Carefully flip quesadilla over with the large spatula, cover, and continue cooking an additional minute. Transfer to a serving dish and slice into 6 pie-shaped pieces. Cover to keep warm or place in a warm oven. Repeat process to make second quesadilla. Serve quesadillas with Sassy salsa if desired.

Nutrition Information:
Calories: 180 calories, Carbohydrates: 27 g, Protein: 9 g, Fat: 4 g, Saturated Fat: 2 g, Sodium: 368 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/santa-fe-veggie-quesadillas/

 

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/

Next Page »

Blog at WordPress.com.
Entries and comments feeds.

The Yellow Pine Times

The Yellow Pine Times

Our City Homestead

Simple Country Living in the City

Cramp My Style

A Tale of Two Autoimmune Diseases

Crowded Kitchen

Mostly plant-based recipes that bring our family together despite multiple dietary differences.

Anne the Vegan

Chasing Wellness

Coll's Kitchen

Plant based foodie

polyphagicabby.wordpress.com/

Polyphagia: a strong sensation of hunger or desire to eat - often leading to overeating

Vegan Husband, Omnivore Wife

Recipes that make us both happy

Funfoodworld

All About Food All Around World

Just Vegan Today

Simple Healthy Lifestyle

VEGANISM IS T A S T Y

Healthy, vegan lifestyle

Fetty's Food Blog

Sweet & Simple Recipes by Feta Topalu

ESRUNRIA

Be the kind of person you would like to meet!

Tamalemala - Recipes From Family & Friends

Recipes Collected Over The Years Growing Up In The Hawaiian Islands - An Online Recipe Box

A Taste of Home

Life is a combination of magic and pasta