Turkey Tomato Pesto Fettuccine

March 27, 2020 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s 2nd Jennie – O Recipe is a Turkey Tomato Pesto Fettuccine. This one is made using JENNIE-O® Lean Ground Turkey, Olive Oil, Red Onion, Garlic, Dry White Wine, Tomatoes, Balsamic Vinegar, Sun Dried Tomato Pesto, Crushed Red Chilies, Fettuccine, and Parmesan Cheese Shavings. Sounds like another winning recipe from Jennie – O! 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/

Turkey Tomato Pesto Fettuccine
Isn’t pesto just the best-o? Yes, yes it is. Chock full of veggies, lean turkey, garlic, white wine and pesto (of course), this fast and flavorful fettuccine recipe is under 500 calories per serving.

INGREDIENTS
1(16-ounce) package JENNIE-O® Lean Ground Turkey
½ tablespoon olive oil
1 red onion, finely chopped
4 cloves garlic, minced
½ cup dry white wine
2 cups cherry tomatoes
2 tablespoons balsamic vinegar
½ cup sun dried tomato pesto
1 teaspoon crushed red chilies
1 (8-ounce) package fettuccine
Parmesan cheese shavings, if desired

DIRECTIONS
1) Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Remove from skillet; set aside.
2) In same skillet over medium-high heat add oil, onion and garlic. Cook 5 minutes or until onion is softened. Add wine; simmer until reduced by half.
3) Add turkey, tomatoes, vinegar, pesto and chilies. Cook, stirring occasionally, 10 minutes or until tomatoes are wilted.
4) Meanwhile, cook fettuccine as specified on the package or until al dente; drain. Add pasta to turkey mixture. Toss to combine. Sprinkle with cheese shavings, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 270
Protein 20g
Carbohydrates 26g
Fiber 2g
Sugars 3g
Fat 8g
Cholesterol 85mg
Sodium 220mg
Saturated Fat 2.5g
https://www.jennieo.com/recipes/511-turkey-tomato-pesto-fettuccine

Mukilteo Turkey Slammer

March 13, 2020 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | 1 Comment
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I’ve got a second Jennie – O Turkey Burger to pass along, Mukilteo Turkey Slammer. Nothing like a delicious Burger and a Beer, well how about a Beer in your Burger! This one is made using JENNIE-O Extra Lean Ground Turkey Breast, Cheese Curds, Salt, Pepper, 1 Can of Beer, Hamburger Buns, Lettuce, Tomato, and Red Onion. Ground Turkey, Cheese Curds, and Beer has to be a great Burger! 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/

Mukilteo Turkey Slammer
Love burgers? Love cheese curds? How about beer? These turkey patties combine the above ingredients to become the answer to your burger prayers. Under 300 calories per serving!
Ingredients
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
¾ cup cheese curds, chopped
salt and freshly ground pepper, if desired
1 (12-ounce) can beer
4 hamburger buns, split, buttered and toasted
4 lettuce leaves
4 slices tomato
4 slices red onion

Directions
1 – In mixing bowl, combine turkey, cheese curds, salt and pepper, if desired. Shape into 4 patties, approximately ½-inch thick.

2 – Preheat non-stick skillet over medium high. Place patties in skillet and cook 6 minutes per side. Add beer to skillet, reduce heat to low, cover and simmer 15 minutes to infuse beer flavor. Always cook turkey to well-done, 165°F as measured by a meat thermometer.

3 – Place patty on bottom half of bun. Top with lettuce, tomato, onion and bun top.
* Always cook to an internal temperature of 165°F

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 290
Protein 36g
Carbohydrates 24g
Fiber 3g
Sugars 4g
Fat 3g
Cholesterol 55mg
Sodium 440mg
Saturated Fat 1g
https://www.jennieo.com/recipes/520-mukilteo-turkey-slammer

Jennie – O Turkey Recipe of the Week – Turkey Club Sandwich

March 6, 2020 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 a Turkey Club Sandwich. Made using JENNIE-O DELI FAVORITES Oven Roasted or Reduced Sodium Turkey Breast and JENNIE-O® Turkey Bacon. Along with Reduced-Fat Cheddar Cheese, Red Onion, Tomato, and Lettuce and its all on a toasted Whole Grain Bread! 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/

Turkey Club Sandwich

When it comes to sandwiches, the Turkey Club is the best there is. With crunchy cucumbers, toasted bread and crispy turkey bacon, this is a Club the whole family will want to join.

INGREDIENTS

8 slices JENNIE-O® Turkey Bacon
4 tablespoons fat-free mayonnaise
1 teaspoon prepared horseradish
8 slices reduced-calorie whole grain bread, toasted
8 ounces thinly sliced JENNIE-O® DELI FAVORITES® Oven Roasted, or Reduced Sodium Turkey Breast
4 ounces thinly sliced reduced-fat Cheddar cheese
1 small red onion, thinly sliced
2 roma tomatoes, thinly sliced
4 lettuce leaves

DIRECTIONS

1) Cook turkey bacon as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Set aside. In small bowl, mix mayonnaise and horseradish. Spread mixture on toasted bread slices.
2) Top with turkey breast, cheese, onion, tomato, bacon and lettuce. Place remaining toasted bread on top
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories 330
Protein 24g
Carbohydrates 24g
Fiber 6g
Sugars 4g
Fat 16g
Cholesterol 65mg
Sodium 840mg
Saturated Fat 6g
https://www.jennieo.com/recipes/34-turkey-club-sandwich

Sunday’s Pork Roast Dinner Recipe – Cuban Glazed Pork Loin

March 1, 2020 at 6:02 AM | Posted in Diabetes Self Management, Sunday’s Pork Roast Dinner Recipe | 1 Comment
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This week’s Sunday’s Pork Roast Dinner Recipe is a Cuban Glazed Pork Loin. To make this Delicious Roast you’ll need a Boneless Pork Loin Roast, Lime, Orange Juice Concentrate, Garlic, Olive Oil, Ground Cumin, Salt and Pepper, Sweet Potatoes, and Red Onion. Let Sunday’s Dinner begin! 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/

Cuban Glazed Pork Loin
Recipe Ingredients:
3 1/4 to 3 1/2 pounds boneless pork loin roast
1 lime
2 tablespoons frozen orange juice concentrate, thawed
1 tablespoon garlic, minced
1 tablespoon olive oil
1 1/2 teaspoons ground cumin
3/4 teaspoon salt
1/2 teaspoon ground black pepper
2 medium sweet potatoes, peeled and cut into chunks (optional)
1 large red onion, cut into 1-inch wedges (optional)

Cooking Directions:
1 – Preheat the oven to 350°F (175°C). Arrange the pork roast in the center of a shallow roasting pan.
2 – Grate the zest of the lime into a small bowl. Juice the lime and add 1 tablespoon to the bowl; reserve remaining juice for another use. Stir the remaining ingredients into the bowl. Spread the citrus mixture over the surface of the pork. Surround the pork with the sweet potatoes and onion if desired.
3 – Roast 20 minutes per pound or about 65 to 70 minutes (22 minutes per pound if roast is rolled and tied) until the internal temperature on an instant read thermometer reaches 145°F (62.7°C).
Remove from oven and let the roast rest for 10 minutes before slicing to serve.
Makes 12 servings.

Serving Suggestion: Slice slightly over a third of the roast, surround with roasted vegetables if desired; and serve. Reserve the remaining roast, cut in cubes and refrigerate, covered, for two additional meals.

Nutritional Information Per Serving (1/12 of recipe): Calories: 160; Total Fat: 4g; Saturated Fat: 1g; Cholesterol: 80mg; Total Carbs: 3g; Fiber: 0g; Protein: 26g; Sodium: 210mg.
https://www.cooksrecipes.com/pork/cuban_glazed_pork_loin_recipe.html

 

 

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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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Chopped Italian Salad

February 11, 2020 at 6:01 AM | Posted in Diabetes Self Management, salad | Leave a comment
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I’m passing along a recipe for a Chopped Italian Salad. Made using Romaine Lettuce, Red Onion, Turkey Pepperoni, Black Olives, Chickpeas, Balsamic Vinaigrette Dressing and Grated Parmesan Cheese. Nothing like a good 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 2020! https://www.diabetesselfmanagement.com/

Chopped Italian Salad
With just seven ingredients necessary, you can prepare this high-fiber salad in a jiffy!

Ingredients
10 cups chopped romaine lettuce
1/3 cup chopped red onion
20 slices turkey pepperoni, quartered
1 can (2 1/4 ounces) sliced black olives, rinsed and drained
1 can (about 15 ounces) chickpeas, rinsed and drained
1/3 cup light balsamic vinaigrette dressing
1/3 cup shaved or grated Parmesan cheese

Directions
Yield: 6 servings

Serving size: 1 cup

1 – Combine lettuce, red onion, pepperoni, olives and chickpeas in large bowl. Toss with dressing; sprinkle with cheese.

Nutrition Information:
Calories: 148 calories, Carbohydrates: 20 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 12 mg, Sodium: 618 mg, Fiber: 5 g
https://www.diabetesselfmanagement.com/recipes/salads/chopped-italian-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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Jennie – O Turkey Recipe of the Week – Grilled Corn and Turkey Salad

January 24, 2020 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | 1 Comment
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This week’s Jennie – O Turkey Recipe of the Week is – Grilled Corn and Turkey Salad. This one is made using Jennie – O Extra Lean Boneless Turkey Breast Tenderloins, Corn Cobs, Lime Juice, Sweet Chili Sauce, Olive Oil, Garlic, Grape Tomatoes, Red Onion, Cilantro Leaves, Salt and freshly Ground Pepper, and Feta Cheese. I’ve left a link and info on the Jennie – O Extra Lean Boneless Turkey Breast Tenderloins at the end of the post. You can find this recipe along with all the other Delicious and Healthy Jennie – O Recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH IN 2020! https://www.jennieo.com/

Grilled Corn and Turkey Salad
A hearty, gluten free salad that boasts one of the greatest ingredients of all: grilled corn, fresh off the cob. And with a spicy lime-chili dressing, you really can’t go wrong. Carb-conscious too!

INGREDIENTS
2 corn cobs
CHILI LIME DRESSING
3 tablespoons lime juice
2 tablespoons sweet chili sauce
2 tablespoons olive oil
2 cloves garlic, minced
1 (20-ounce) package JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins
2 cups grape tomatoes (mixture of red and yellow)
1 small red onion, cut into thin wedges
¼ cup chopped cilantro leaves
salt and freshly ground pepper, if desired
3 ounces feta cheese, crumbled

DIRECTIONS
1) Remove husk and silk from corn. Cook corn on preheated, greased grill over medium heat 10 to 15 minutes, turning occasionally, until grill marks appear and corn is cooked. Cut stem end from cob. Place stem end down on cutting board. Carefully run a knife down cob to remove corn; discard cob.
2) To make the Chili Lime Dressing, combine lime juice, chili sauce, olive oil and garlic in a jar with lid; shake to combine.
3) Combine half of dressing and turkey in a re-sealable bag. Chill 30 minutes. Discard leftover dressing from bag. Cook turkey tenderloins as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Cut into ¼-inch thick slices.
4) In large bowl, combine turkey, corn, tomatoes, onion, cilantro, salt and pepper, if desired. Add reserved dressing. Toss to combine. Sprinkle with feta cheese.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 170
Protein 19g
Carbohydrates 9g
Fiber 1g
Sugars 3g
Fat 7g
Cholesterol 40mg
Sodium 170mg
Saturated Fat 2.5g
https://www.jennieo.com/recipes/510-grilled-corn-and-turkey-salad

 

 

Jennie – O Extra Lean Boneless Turkey Breast Tenderloins
JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins are 99% fat-free and can be used in quick meals or on the grill. Make turkey breast tenderloin the main ingredient in pasta or kabobs or add some seasoning to create a one-of-a-kind barbeque sandwich.

99% FAT FREE
ALL NATURAL*
EXTRA LEAN
GLUTEN FREE
PACKAGE SIZE: 20-OZ (1.25 LBS)

COOKING INSTRUCTIONS
STOVETOP METHOD:
Spray skillet with nonstick cooking spray or add 1 to 2 teaspoons oil. Heat skillet over medium-high heat. Place tenderloins in hot skillet. Brown on both sides. Add 1/3 cup liquid. Reduce heat to medium-low. Cook, covered, 35 to 40 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.
CONSUMER OVEN:
OVEN METHOD:
Heat oven to 350°F. Spray 9×9 or 11×17-inch with nonstick cooking spray. Place tenderloins in pan. Add 1/3 cup liquid. Cover with foil. Reduce heat to medium-low. Cook 30 minutes. remove foil. Cook 20 to 30 minutes more, basting occasionally if desired. Always cook to well-done, 165°F. as measured by a meat thermometer.
* Always cook to an internal temperature of 165°F.

NUTRITION INFORMATION
Serving Size112 g

Calories 120
Total Fat 1.5 g
Saturated Fat .5 g
Trans Fat .0 g
Cholesterol 50 mg
Sodium 75 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugars 0 g
Added Sugars g%
Protein 26 g%
Vitamin D mcg %
Calcium mg 0%
Iron mg 4%
Potassium mg %
https://www.jennieo.com/products/90-extra-lean-boneless-turkey-breast-tenderloins

Teriyaki Turkey and Rice

January 24, 2020 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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Today’s 2nd Jennie – O Turkey Recipe is a Recipe for Teriyaki Turkey and Rice. With this recipe you’ll be needing JENNIE-O Savory Roast Turkey Breast Tenderloin, Red Peppers, Red Onion, Pineapple, Teriyaki Sauce, Frozen Green Peas, Jasmine Rice, Almonds, and Cilantro. You can find this recipe along with all the other Delicious and Healthy Jennie – O Recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH IN 2020!

Teriyaki Turkey and Rice
Fresh, fruity and flavorful, this Asian weeknight dinner recipe is brimming with fresh veggies, tender stir-fried turkey tenderloins and crunchy almonds. Low in fat and under 500 calories per serving.

INGREDIENTS
1 tablespoon vegetable oil
1 (24-ounce) package JENNIE-O® Savory Roast Turkey Breast Tenderloin, thinly sliced
1 red pepper, thinly sliced
¾ cup thinly sliced red onion wedges
1 cup pineapple pieces
⅓ cup teriyaki sauce
1 cup frozen green peas
2 cups jasmine rice, cooked
½ cup sliced almonds, toasted
3 tablespoons chopped cilantro

DIRECTIONS
1) Heat wok or skillet over high heat. Add oil and stir-fry turkey strips 5 to 7 minutes or until well-done, 165°F as measured by a meat thermometer.
2) Add red pepper, onion and pineapple. Stir-fry 3 minutes or until peppers are tender-crisp.
3) Add teriyaki sauce, peas, rice, almonds and cilantro; stir-fry 3 to 5 minutes or until hot.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 330
Protein 27g
Carbohydrates 41g
Fiber 4g
Sugars 9g
Fat 6g
Cholesterol 50mg
Sodium 770mg
Saturated Fat 1g
https://www.jennieo.com/recipes/529-teriyaki-turkey-and-rice

Diabetic Dish of the Week – SPAGHETTI WITH WILD MUSHROOM SAUCE

January 14, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is a SPAGHETTI WITH WILD MUSHROOM SAUCE. You’ll be using Dreamfields Spaghetti, Olive Oil, Fresh Parsley, Red Onion, Garlic, Cherry Tomatoes, Mushrooms, Lemon Juice, Dry White Wine, Salt and Pepper, and Shredded Parmesan Cheese. A Salad and some Garlic Bread Sticks would go great with this! You can find this recipe along with all the other Diabetic Friendly Recipes at the Diabetic Gourmet Magazine website. Enjoy and Eat Healthy in 2020! https://diabeticgourmet.com/

SPAGHETTI WITH WILD MUSHROOM SAUCE
Spaghetti with Wild Mushroom Sauce Recipe Photo – Diabetic Gourmet Magazine Recipes
Ingredients

1 box Dreamfields Spaghetti
2 tablespoons olive oil
1/2 cup chopped fresh parsley
1/2 cup chopped red onion
1 tablespoon minced garlic
1 cup halved red and/or yellow cherry tomatoes
3 cups sliced porcini (dry), shiitake (fresh), portabella (fresh) or white (fresh) mushrooms, in any combination, stems removed (see note below)
1/4 cup fresh lemon juice
1/2 cup dry white wine
1 teaspoon pepper
1/2 teaspoon salt
1/2 cup shredded Parmesan cheese

Directions

1 – Heat oil in large nonstick skillet over medium-high heat until hot. Add parsley, onion and garlic; cook 1 to 2 minutes or until sizzling. Add tomatoes; cook 2 to 3 minutes until tomatoes start to soften. Stir in mushrooms; cook until tender, about 5 minutes, stirring often.
2 – Stir in lemon juice and wine. Simmer 5 minutes, stirring frequently. Add pepper and salt. Remove from heat.
3 – Meanwhile, cook pasta according to package directions. Drain; add to skillet and toss with tomato mixture and Parmesan cheese.
4 – To hydrate porcini mushrooms, cover mushrooms with hot water. Allow to stand about 20 minutes to soften; drain. Or use room temperature water and allow to stand 45 minutes to an hour. Drain; gently rinse under cold water and pat dry.

Recipe Yield: Yield: 6 to 8 servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 319
Calories from fat: 52
Fat: 8 grams
Saturated Fat: 2 grams
Fiber: 7 grams
Sodium: 330 milligrams
Cholesterol: 5 milligrams
Protein: 12 grams
Carbohydrates: 0 grams
https://diabeticgourmet.com/diabetic-recipes/spaghetti-with-wild-mushroom-sauce

Wild Idea Buffalo Recipe of the Week – VIETNAMESE BISON STEAK SALAD

January 8, 2020 at 6:02 AM | Posted in Wild Idea Buffalo | 2 Comments
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This week’s Wild Idea Buffalo Recipe of the Week is – VIETNAMESE BISON STEAK SALAD. Included is the recipe for the Dressing and Salad. The Salad is made using the Wild Idea Buffalo – PREMIUM STEAK STRIPS. If you’ve never used the Steak Strips you are in for a treat. They cook up beautiful and as all the Wild Idea Buffalo Meats are tender, juicy, and full of flavor! You can find this recipe or purchase the PREMIUM STEAK STRIPS along with all the Wild Idea Products at the Wild Idea Buffalo website. I also left a link to the PREMIUM STEAK STRIPS. Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

VIETNAMESE BISON STEAK SALAD
A fabulous combination of ingredients! Feel free to use any vegetables of your choice. Not only is it tasty and beautiful, but it’s healthy too! *Optional: Rice Noodles may also be added to this salad. Prepare as directed and place the noodles in the center of the plate. (Makes 4 servings)

Dressing Ingredients:
1 – cup fresh cilantro, lightly packed
2 – cloves of garlic, about 1 tablespoon
1 – jalapeno pepper, coarse chopped
¼ – cup pure cane sugar
¾ – cup fresh lemon juice, warmed
½ – cup Asian fish sauce
¼ – cup sesame oil

Preparation:
1) In a blender, purée the cilantro, garlic, sugar, and lemon juice.
2) While the motor is still running, add the remaining ingredients. Set aside or refrigerate the dressing until needed.

Salad Ingredients:
1 – 1 lb. Premium Steak Strips
1 – tablespoon olive oil
½ – small red cabbage, finely julienned
½ – red onion, finely julienned
2 – carrots, finely julienned or use peeler for ribbon effect
1 – yellow bell pepper, finely julienned or zucchini ribbons
½ – cucumber, diced
½ – cup fresh mint, julienned
½ – cup fresh basil, julienned

Preparation:
1) Rinse the Wild Idea bison steak strips and pat them dry. Place them in a glass dish and drizzle with
1/2 cup of the dressing. Marinade for 2 to 4 hours.
2) Place red cabbage in a bowl and sprinkle with a little salt. Squeeze cabbage to tenderize. Add the red onion and toss together.
3) Mix cucumber, mint, and basil together. Add ¼ cup of dressing to the cucumber mixture and set aside to marinade.
4) Arrange julienned or ribbon vegetables on 4 plates.
5) Remove the bison steaks from the marinade, shacking off the excess.
6) Over high heat, heat the olive oil and sauté the bison strips for about 4 minutes, tossing to turn occasionally
7) Place the seared steaks on top of the julienned vegetables, drizzle with desired amount of dressing, and sprinkle with the cucumber mixture.
https://wildideabuffalo.com/blogs/recipes/55971905-vietnamese-bison-steak-salad

 

 

Wild Idea Buffalo – PREMIUM STEAK STRIPS 1 LB.
Pre-cut strips from the tenderloin, New York strip, ribeye, and sirloin. This product has top-of-the-line taste and is amazingly tender. Perfect for stir frying or on the grill.
https://wildideabuffalo.com/products/1-lb-premium-steak-strips

“Meatless Monday” Recipe of the Week – Vegetarian Pizza for Diabetics

November 11, 2019 at 6:01 AM | Posted in 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 Vegetarian Pizza for Diabetics. The Pizza is ready with this week’s recipe of Vegetarian Pizza for Diabetics. There’s recipes for the Pizza Crust and Sauce. It has toppings of Red Onion, Mushrooms, Red Bell Peppers, Green Bell Peppers, and Mozzarella Cheese. You can find this recipe at the Diabetes Self Management website. At the Diabetes Self Management website you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and much more so be sure to check it out soon. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Vegetarian Pizza for Diabetics
Preparation time: 40 minutes. Cooking time: 20 minutes.

Ingredients
Crust:
1 envelope rapid-rise yeast
1 tablespoon sugar
1 cup plus 1 tablespoon warm water (115°F)
¼ teaspoon salt
2 tablespoons extra-virgin olive oil
1 cup plus ½ cup all-purpose flour
1 cup whole wheat flour
¼ teaspoon garlic powder
Nonstick cooking spray
Sauce:
1 cup canned crushed tomatoes, low-sodium
1 tablespoon dried basil
1 teaspoon dried oregano
¼ teaspoon black pepper
½ teaspoon dehydrated onions
Toppings:
1 cup sliced red onion
½ cup sliced mushrooms
¼ cup diced red bell pepper
¼ cup diced green bell pepper
½ cup shredded, part-skim mozzarella cheese

Directions
Combine yeast, sugar, and water in a small bowl and mix until yeast and sugar are dissolved. Let rest 10 minutes. Add salt, olive oil, 1 cup all-purpose flour, 1 cup whole wheat flour, and garlic powder and stir well, until a dough forms. Add a few more drops of water if needed to make the dough stick together without becoming too sticky. Spread remaining ½ cup all-purpose flour on a surface to prevent sticking, place dough on surface, and knead 2 minutes, then cover with a dry dish towel and let rise on kneading surface for 15–25 minutes. Heat oven to 400°F. Spray a pizza pan with nonstick cooking spray. Spread dough into a 12-inch circle. In a small bowl, combine sauce ingredients and stir well. Spoon sauce over crust and spread evenly. Layer toppings evenly on pizza in the order listed, then bake for about 15–20 minutes until cheese is bubbly and crust lightly browned. Let sit for a few minutes, then cut into 8 slices.

Yield: 4 servings.

Serving size: 2 slices.

Nutrition Facts Per Serving:
Calories: 366 calories, Carbohydrates: 57 g, Protein: 12 g, Fat: 10 g, Saturated Fat: 3 g, Cholesterol: 8 g, Sodium: 233 mg, Fiber: 6 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/vegetarian-pizza/

 

 

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