Appetizer of the Week – BROCCOLI SALAD WITH PEANUT DRESSING

September 11, 2021 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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This week’s Appetizer of the Week is a BROCCOLI SALAD WITH PEANUT DRESSING. To make this week’s Appetizer you’ll be needing Broccoli Florets, Red Bell Pepper, Red Onion, Smooth Peanut Butter, Sesame Oil, Rice Vinegar, Lime Juice, Reduced Sodium Soy Sauce, Agave Syrup, Salt, Pepper, and Red Pepper Flakes. 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/

BROCCOLI SALAD WITH PEANUT DRESSING
This recipe takes a tip from Thai cuisine and the peanut dressing is a healthy substitute for high-calorie, high-fat cheese sauces (or butter) that many use to top their broccoli. It is a great tasting topping for this cool salad, and the red onion and red bell pepper provide added nutrition, flavor and color.

Ingredients

4 cups broccoli florets
1 medium red bell pepper, cut in thin strips, about 1 cup
1/3 cup red onion, cut in thin crescents
3 Tbsp. smooth peanut butter, natural and unsweetened
2 tsp. roasted sesame oil
1-2 Tbsp. rice vinegar
2 Tbsp. fresh lime juice
1 Tbsp. reduced-sodium soy sauce
2 tsp. agave syrup
Pinch of salt
Ground black pepper
Red pepper flakes, optional

Directions

1 – Place steamer basket in large saucepan. Add water to depth of 1 inch. Cover and bring the water to boil. Add broccoli, cover and steam over medium-high heat until tender-crisp, 3 minutes. Transfer broccoli to mixing bowl. Add bell pepper and onion.
2 – In small bowl, combine peanut butter and sesame oil. Add vinegar, lime juice, soy sauce and agave and whisk until dressing is smooth. Season dressing to taste with salt and pepper. Pour dressing over vegetables and use fork to toss until salad is well coated. Sprinkle on red pepper flakes, if using, and mix to combine. Cover, and refrigerate the salad for 1 hour before serving, or up to 24 hours. Toss well before serving.

Recipe Yield: Makes 4 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 146
Fat: 9 grams
Saturated Fat: 2 grams
Fiber: 4 grams
Sodium: 255 milligrams
Protein: 6 grams
Carbohydrates: 17 grams
https://diabeticgourmet.com/diabetic-recipe/broccoli-salad-with-peanut-dressing

Make Ahead Layered Chinese Chicken Salad

July 31, 2021 at 6:01 AM | Posted in Uncategorized | Leave a comment
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I have a recipe for a Make Ahead Layered Chinese Chicken Salad. To make the Salad some of the ingredients you’ll be needing are Splenda® Granulated No Calorie Sweetener, Chinese Chile Garlic Paste, Light Soy Sauce, Rice Vinegar, Skinless Chicken Breasts, Asian Slaw Mix, Chow Mein Noodles, Green Onion, and more. 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

Make Ahead Layered Chinese Chicken Salad
Marinated and grilled chicken is layered with an Asian slaw mix, snow peas, mandarin oranges with a tangy ginger-chile-garlic dressing.

Recipe Ingredients:
Dressing:
1/2 cup Splenda® Granulated No Calorie Sweetener
3 tablespoons Chinese chile garlic paste
1/3 cup light mayonnaise
1 tablespoon fresh ginger, minced
1/4 cup light soy sauce
3/4 cup rice vinegar
1 3/4 teaspoons cornstarch
1/3 cup water

Salad:
4 boneless, skinless chicken breasts
1 cup snow peas, trimmed and halved
1 (15 ounce) can mandarin oranges, drained
2 (12 ounce) packages Asian slaw mix

Garnish:
2 cups chow mein noodles
1/3 cup chopped green onion

Cooking Directions:
1 – Mix Splenda® Granulated Sweetener, chile garlic paste, light mayonnaise and ginger together in a medium mixing bowl. Stir well. Add soy sauce and rice vinegar. Mix until well blended.
2 – Pour 1/4 cup of dressing in a small bowl. Place chicken breasts in bowl, tossing to coat. Marinate in refrigerator 45 to 60 minutes.
3 – Place remaining dressing in a small saucepan. Set aside. Mix together cornstarch and water in a small bowl until cornstarch is dissolved. Pour cornstarch mixture into dressing while stirring constantly. Place pan on medium-high heat. Boil dressing over medium-high heat approximately 2 minutes, while stirring constantly. Remove dressing from heat and pour into a small bowl. Refrigerate at least 1 hour or until cool.
4 – Remove marinated chicken breasts from refrigerator. Grill or broil chicken until internal temperature reaches 160°F (70°C). Set aside to cool. Slice thinly or shred cooled breasts. Cover and refrigerate until ready to use.
5 – Place 1 bag (8 cups) of Asian Slaw in a straight-sided glass bowl. Drizzle a third of the prepared dressing over the slaw. Arrange 1/2 of the sliced or shredded chicken breasts and pea pods on top of the slaw mix.
6 – Pour remaining slaw into bowl. Top with remaining chicken and oranges. Pour remaining dressing over the salad. Refrigerate until ready to serve.
7 – Just before serving top with chow mein noodles and green onion.
Makes 13 (1 cup) servings.

Note: Substitute shredded or finely chopped Napa Cabbage if Asian Slaw Mix is unavailable. Use crushed ramen noodles in place of chow mein. Toasted sliced almonds also make a great garnish. For a more authentic Asian flavor add 1-2 teaspoons toasted sesame oil.

Nutritional Information Per Serving (1/13 of recipe; 1 cup): Calories: 160; Calories from Fat: 50; Total Fat: 6g; Saturated Fat: 1g; Cholesterol: 25mg; Sodium: 430mg; Total Carbs: 18g; Dietary Fiber: 2g; Sugars: 4g; Protein: 10g.
https://www.cooksrecipes.com/diabetic/make_ahead_layered_chinese_chicken_salad_recipe.html

Diabetic Side Dish of the Week – Asparagus with Sesame-Ginger Sauce

July 25, 2021 at 6:02 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is an Asparagus with Sesame-Ginger Sauce. To make this week’s recipe you’ll be needing are Soy Sauce, Rice Vinegar, Peanut Oil, Water, Tahini (puréed sesame seeds), Fresh Ginger, Garlic, Splenda® Granular, Red Pepper Flakes, and Asparagus Spears. The Asparagus is 70 calories and 3 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

Asparagus with Sesame-Ginger Sauce
Flavorful, Asian-style asparagus with sesame-ginger sauce.

Recipe Ingredients:
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon peanut oil
1 tablespoon water
1 tablespoon tahini (puréed sesame seeds)
1 teaspoon chopped fresh ginger
1/2 teaspoon chopped garlic
1 tablespoon Splenda® Granular
Pinch red pepper flakes
48 medium-size asparagus spears trimmed, peeled and cleaned

Cooking Directions:
1 – In a food processor, combine everything except the asparagus and mix until thoroughly blended. Set aside.
2 – Cut the asparagus into two-inch pieces, on the diagonal.
3 – Half fill large skillet with water, cover and bring to a boil. Add the asparagus and simmer just until crisp-tender, approximately four to five minutes. Drain well but Do Not rinse.
4 – Transfer to serving bowl. Pour the sauce over the hot asparagus and toss to coat. Serve warm or at room temperature.
Makes 7 servings (2/3 cup; 4.3-ounces).

Nutritional Information Per Serving (1/7 of recipe; 2/3 cup; 4.3-ounces): Total Calories 70, Total Carbohydrates 6 g, Protein 3 g, Dietary Fiber 3 g ,Total Fat 4 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 150 mg.
https://www.cooksrecipes.com/diabetic/asparagus_with_sesame-ginger_sauce_recipe.html

GRILLED SALMON AND SPINACH SALAD

June 6, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | 1 Comment
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I have a recipe for a Grilled Salmon and Spinach Salad to pass along. To make the Salmon you’ll be using Salmon, Reduced Sodium Soy Sauce, Rice Vinegar, and Mustard Powder. Also included are recipes for the Dressing and Salad. Enjoy and Stay Safe out there! 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/

GRILLED SALMON AND SPINACH SALAD
Ingredients

1 lb. salmon, cut in four fillets
Marinade

1/4 cup reduced-sodium soy sauce
1/4 cup rice vinegar
1 tsp. mustard powder or 1 tsp. prepared mustard

Dressing

3 Tbsp. orange juice
3 Tbsp. rice vinegar
2 Tbsp. honey
1 tsp. extra virgin olive oil
1/2 tsp. roasted sesame oil (or regular sesame oil)
2 cloves garlic
1 tsp. minced fresh ginger
Salt and freshly ground black pepper to taste

Salad

5 oz. baby spinach, rinsed clean
8 cherry tomatoes, halved
1 red bell pepper, sliced thin

Directions

1 – Whisk together marinade ingredients to combine well. In shallow dish, coat both sides of salmon with marinade. Cover dish and refrigerate for at least one hour.
2 – Coat grill lightly with oil to prevent sticking. Remove salmon from marinade and discard remaining marinade. Place salmon, skin side down, on medium-hot grill. Cook about 6 minutes until skin is browned and crisp. Gently turn fillets over and cook additional 2-3 minutes until desired degree of doneness. Remove and set aside.
3 – Combine dressing ingredients in food processor or blender and pulse or blend until well combined, about 1 minute.
4 – Arrange salad ingredients on four serving dishes. Drizzle half the dressing on salad. Place salmon on top and drizzle remaining dressing. Serve.

Recipe Yield: Yield: Makes 4 servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 270
Fat: 13 grams
Saturated Fat: 2.5 grams
Fiber: 3 grams
Sodium: 400 milligrams
Protein: 21 grams
Carbohydrates: 20 grams
https://diabeticgourmet.com/diabetic-recipes/grilled-salmon-and-spinach-salad

Asian Vegetable and Soba Noodle Salad

March 7, 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 Asian Vegetable and Soba Noodle Salad to pass along. Some of the ingredients you’ll be needing are Soba, Bell Peppers, Red Cabbage, Jicama, Peanuts, Sesame Oil, Rice Vinegar 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 2021! https://www.diabetesselfmanagement.com/

Asian Vegetable and Soba Noodle Salad

Ingredients
Preparation time: 25 minutes
Chilling time: 1 hour

5 ounces soba
3/4 cup coarsely sliced fresh red bell pepper
3/4 cup coarsely sliced fresh green bell pepper
1 cup sliced fresh red cabbage
1 cup peeled, matchstick-sliced fresh jicama
3/4 cup coarsely sliced green onions
3/4 cup matchstick-sliced unpeeled cucumber
1/4 cup chopped, unsalted peanuts
1 tablespoon sesame oil
2 tablespoons rice vinegar
2 cloves fresh garlic, minced
1 tablespoon low-sodium soy sauce
1/2 teaspoon black pepper

Directions
Yield: 8 servings
Serving size: 1 cup

1 – Bring a medium pot of water to a boil. Add soba noodles, cover, and cook about 5 minutes until noodles are tender yet firm. Place noodles in strainer and rinse with cool water. In a large salad bowl, place sliced red pepper, green pepper, red cabbage, jicama, green onions, cucumber, and peanuts. Add cooled, drained noodles. In a small mixing bowl, whisk sesame oil, vinegar, minced garlic, soy sauce, and black pepper together. Pour dressing over salad and toss ingredients until they are well distributed. Chill for approximately 1 hour before serving.

Nutrition Information:
Calories: 122 calories, Carbohydrates: 19 g, Protein: 4 g, Fat: 4 g, Saturated Fat: 1 g, Sodium: 222 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/salads/asian-vegetable-and-soba-noodle-salad/

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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“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/

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/

Shrimp and Asparagus Stir-Fry

June 5, 2014 at 5:13 PM | Posted in carrots, shrimp, stir-fry, vegetables | 4 Comments
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Today’s Menu: Shrimp and Asparagus Stir-Fry

 

 

Shrimp and Asparagus Stir Fry 006
Beautiful weather returned today, sunny and 70 degrees! Took some items over to a local Goodwill Store, then dropped off some canned goods to Reach Out Lakota (Free Food Pantry), then to Walmart and Kroger. Picked up a few items for dinner tonight. So tonight I prepared Shrimp and Asparagus Stir-Fry.

 

 

 

 

I hadn’t had any Stir-Fry in a while and it was sounding good! To prepare it I needed; 1 cup Uncle Ben’s Whole Grain Brown Rice (cooked according to package instructions), 2 tablespoons Reduced-Sodium Soy Sauce, 1 tablespoon Seasoned Rice Vinegar, 1 tablespoon peeled and grated fresh Ginger, 1 tablespoon Sesame Seeds, 2 tablespoons Canola Oil, 1 pound Asparagus (trimmed and cut diagonally into 2-inch pieces), 1 small can of Sliced Water Chestnuts, 1/2 package of Mini Carrots, 1 pound Jumbo Shrimp (cleaned and cooked), and 1 teaspoon Asian (toasted) Sesame Oil. Sounding good isn’t it!

 

 

 

Shrimp and Asparagus Stir Fry 001
In a small bowl, stir together the Soy Sauce, Rice Vinegar and Ginger. Set aside. In a 12-inch skillet or Wok over medium-high heat, toast the Sesame Seeds until golden, about 4 minutes. Transfer to a small bowl. In the same skillet, heat the Canola Oil over medium-high heat until hot. Add the Asparagus, Water Chestnuts, and Carrots, cook until tender-crisp stirring frequently, about 5 minutes. Stir the Soy Sauce mixture and Shrimp into the Asparagus mixture. Cook 1 minute to heat through. Remove the skillet from the heat, and stir in the Sesame Oil. I then microwaved the Uncle Ben’s Rice (according to the package directions). Removed from the microwave and made a bed of it on a plate. To serve, topped the Rice with the Shrimp and Asparagus mix. As I said I hadn’t had Stir-Fry in a while but it was worth the wait, delicious! Shrimp with anything is good, but add all these other ingredients and it’s amazing! For dessert later a Jello Sugar Free Dark Chocolate Mousse Temptations.

 

 

 

 

JELL-O Sugar Free Chocolate Indulgence Mousse TemptationsJello Sugar Free Dark Chocolate Mousse

JELL-O Sugar Free Chocolate Indulgence Mousse Temptations:
* 65% fewer calories than average regular mousse
* Grab the nearest hammock and kick back Key West style
* Dive into layered flavors of tart key lime and creamy meringue
* Kosher

 

Nutrition Facts
Serving Size 63 G
Servings Per Container 4
Amount Per Serving
Calories 60 Calories from Fat 25
Total Fat 3 G
Saturated Fat 2 G

Trans Fat 0 G
Cholesterol 10 Mg
Sodium 95 Mg
Total Carbohydrate 9 G
Dietary Fiber <1 G
Sugars 0 G
Sugar Alcohol 6 G
Protein 2 G

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