Mashed Potatoes and Cauliflower with Sour Cream

December 10, 2019 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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What goes better with Meatloaf than Mashed Potatoes and Cauliflower with Sour Cream. These are made using Baking Potatoes, Cauliflower, Reduced Fat Sour Cream, Chives, Salt, and Black Pepper. You can find this recipe, like the Meatloaf Recipe, at the Diabetes Self Management website where you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and More! So be sure to check it out today. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Mashed Potatoes and Cauliflower with Sour Cream

Ingredients
12 ounces baking potatoes, peeled and cut into 1/2-inch cubes (about 2 1/2 cups)
1 1/4 pounds cauliflower, cut into 1-inch pieces (about 4 1/2 cups)
1/3 cup reduced-fat sour cream
1 tablespoon chives
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions
1 – Combine cauliflower and potatoes in large saucepan; cover with water. Bring to a boil. Reduce heat; simmer about 10 to 12 minutes or until vegetables are tender. Drain.

2 – Add sour cream, chives, salt, and pepper to saucepan. Using potato masher, mash until blended.

Yield: 6 servings.

Serving size: 1/2 cup.

Nutrition Facts Per Serving:
Calories: 83 calories, Carbohydrates: 16 g, Protein: 4 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 7 mg, Sodium: 233 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/sides/mashed-potatoes-cauliflower-sour-cream/

Sunday’s Chicken Dinner Recipe – Easy South-of-the-Border Grilled Chicken for Diabetics

September 22, 2019 at 6:02 AM | Posted in Diabetes Self Management, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is – Easy South-of-the-Border Grilled Chicken for Diabetics. An easy prepared and delicious recipe for Easy South-of-the-Border Grilled Chicken for Diabetics. You’ll need; 4 Small Skinless and Boneless Chicken Breasts,Reduced Fat Sour Cream, Lemon Juice, and 1 Packet of Reduced Sodium Taco Seasoning. So fire that grill up and Enjoy a great Chicken Dinner! Its only 201 calories and 5 carbs per serving (1 Chicken Breast). You can find this recipe along with all the other Diabetes Friendly Recipes at the Diabetes Self Management website. You can also subscribe to the Diabetes Self Management Magazine at the site, one of my favorites. I’ve left a link to subscribe at the end of the post. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Easy South-of-the-Border Grilled Chicken for Diabetics
Preparation time: 5 minutes. Cooking time: 20 minutes.

Ingredients
1/2 cup reduced-fat sour cream
2 teaspoons lemon juice
1 packet taco seasoning (If watching sodium, look for reduced-sodium taco seasoning.)
4 small skinless, boneless, chicken breasts

Directions
In a medium bowl, mix together sour cream, lemon juice, and taco seasoning with a wire whisk. Rinse chicken breasts and pat dry. Dip chicken breasts in sour cream mixture and coat evenly. Grill breasts for about 10 minutes on each side or until done. Serve. If a grill is not available, you can also sauté the chicken breasts on the stovetop in a skillet coated with nonstick cooking spray over medium to medium-low heat.

Yield: 4 servings.

Serving size: 1 breast.

Nutrition Facts Per Serving:
Calories: 201 calories, Carbohydrates: 5 g, Protein: 26 g, Fat: 7 g, Saturated Fat: 3.5 g, Cholesterol: 74 mg, Sodium: 639 mg, Fiber: 0 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/easy-south-of-the-border-grilled-chicken/


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Diabetic Dish of the Week – MEXICAN-STYLE STEAK AND EGGS BREAKFAST

May 8, 2018 at 5:02 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 MEXICAN-STYLE STEAK AND EGGS BREAKFAST. It’s from one of my favorite recipe websites, the Diabetic Gourmet Magazine. Take a few minutes and start to go through the huge selection of Diabetic Friendly Recipes. They also have Diabetes Management Tips and Diabetes News. So be sure to check it out today. Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

MEXICAN-STYLE STEAK AND EGGS BREAKFAST

Ingredients

1 beef Top Sirloin Steak Boneless, cut 3/4 inch thick (about 12 ounces)
Salt
2 teaspoons vegetable oil
6 small flour tortillas (6-inch diameter), warmed
1-1/2 cups egg substitute
6 tablespoons reduced-fat shredded Cheddar cheese
6 tablespoons guacamole
6 tablespoons salsa
6 tablespoons reduced-fat sour cream
Directions

Heat large, heavy nonstick skillet over medium heat until hot. Season beef steak with salt, as desired. Place beef in skillet. Pan-broil 10 to 13 minutes for medium rare (145F) to medium (160F) doneness, turning occasionally. Remove beef from skillet. Set aside; keep warm.
Heat oil in same skillet over medium heat until hot. Add eggs and scramble until set, stirring occasionally; keep warm.
Carve steak into thin slices. Top each tortilla with equal amounts of eggs, steak and 1 tablespoon each of cheese, guacamole, salsa and sour cream. Serve immediately.
Recipe Yield: Makes 6 servings

Nutritional Information Per Serving:

Calories: 271
Fat: 10 grams
Saturated Fat: 4 grams
Fiber: 2 grams
Sodium: 553 milligrams
Cholesterol: 45 milligrams
Protein: 24 grams
Carbohydrates: 20 grams
https://diabeticgourmet.com/?s=MEXICAN-STYLE+STEAK+AND+EGGS+BREAKFAST

Diabetic Dish of the Week – Chocolate Cheesecake

August 15, 2017 at 5:05 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is Chocolate Cheesecake. That’s right Chocolate Cheesecake, and its Diabetic Friendly! It had reduced fat and the big one is 76% less carbohydrates than the traditional recipe for Cheesecake. The recipe is from the Diabetic Gourmet Magazine website. Check out all the delicious and Diabetic Friendly recipes when at the site. Enjoy and Eat Healthy! http://diabeticgourmet.com/

 

Chocolate Cheesecake
This delicious chocolate cheesecake is not only greatly reduced in fat, but also has 76% less carbohydrates than the traditional recipe. It will become a favorite!

Ingredients

Crust Ingredients:

1/2 cup finely ground almonds
Cheesecake Ingredients:

3 packages (8 ounces each) reduced fat cream cheese, softened
1-1/4 cups Equal Spoonful or Granulated*
2 eggs
2 egg whites
1/4 teaspoon salt
1 cup reduced fat sour cream
2 teaspoons vanilla
4 ounces (4 squares) semi-sweet chocolate, melted and cooled
Fresh raspberries, optional
Fresh mint, optional
* May substitute 30 packets Equal sweetener.

Crust pictured above made with chocolate wafer crumbs

Directions

1 – For Crust, spray bottom of a 9-inch springform pan. Sprinkle almonds over bottom, patting gently onto pan; set aside.
2 – For Cheesecake, beat cream cheese and Equal in mixing bowl on medium speed of mixer until smooth and well combined. Mix in eggs, egg whites and salt. Fold in sour cream and vanilla until combined. Gently mix in chocolate until blended. Pour batter over crust.
3 – Bake in preheated 325F oven 40 to 45 minutes or until center of cake is almost set. Cool on wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely. Cover and refrigerate several hours or overnight. To serve, remove side of pan. Garnish top of cheesecake with fresh raspberries and mint, if desired. Cut cake into wedges.

Nutritional Information (Per Serving)
Calories: 197
Protein: 7g
Sodium: 231 mg
Cholesterol: 67 mg
Fat: 16g
Carbohydrates: 7g
Exchanges: 1/2 milk, 3 fat

http://diabeticgourmet.com/recipes/html/989.shtml

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