Diabetic Salmon Recipes

March 24, 2020 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Diabetic Salmon Recipes. Delicious and Healthy Diabetic Salmon Recipes. You’ll find recipes like Salmon Sliders with Tangy Mustard Slaw, Salmon with Cilantro-Pineapple Salsa, and Grilled Salmon with Cilantro-Ginger Sauce. The Salmon is ready to serve! Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2020! http://www.eatingwell.com/

Diabetic Salmon Recipes
Find healthy, delicious diabetic salmon recipes, from the food and nutrition experts at EatingWell.

Salmon Sliders with Tangy Mustard Slaw
The deep purple of the cabbage slaw would be enough to liven up these salmon sliders, but we add even more color with a simple carrot and cucumber side salad……………………….

Salmon with Cilantro-Pineapple Salsa
Serve this island-inspired salmon with fruity salsa for dinner and your guests may just think you’re in the tropics. Not in the mood for fish? The salsa also works well with chicken and pork…………………………….

Grilled Salmon with Cilantro-Ginger Sauce
Ginger, fish sauce and honey combine to create a delicious basting sauce in this easy grilled salmon recipe. Look for Thai red chiles in the produce section of your grocery store, or use a green or red jalapeño instead. Not only is this salmon dish delicious, it also takes just 25 minutes to prepare, making it the ideal centerpiece for a healthy weeknight dinner………………………..

* Click the link below to get all the Diabetic Salmon Recipes
http://www.eatingwell.com/recipes/23107/health-condition/diabetic/dinner/fish-seafood/salmon/

Healthy Scrambled Egg Recipes

March 17, 2020 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Scrambled Egg Recipes. Delicious and Healthy Scrambled Egg Recipes with recipes including Mexican Breakfast Scramble, Scrambled Eggs with Sausage, and Salsa Scrambled Eggs. Healthy ways to start your day! Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2020! http://www.eatingwell.com/

Healthy Scrambled Egg Recipes
Find healthy, delicious scrambled egg recipes, from the food and nutrition experts at EatingWell.

Mexican Breakfast Scramble
In this zesty Mexican-inspired recipe, queso fresco cheese, peppers, onion, chicken sausage, and eggs are cooked up with crisp corn tortilla pieces, and garnished with jalapeño and cilantro. You may not be able to eat this with your hands like a breakfast tortilla wrap, but trust us–you’ll enjoy every forkful!…………………………………

Scrambled Eggs with Sausage
Start your day off right with these scrambled eggs. This recipe includes eggs, turkey sausage, and cheese; packing 14 grams of protein per serving. Quick and easy to make, this is the perfect breakfast solution…………………………………..

Salsa Scrambled Eggs
Breakfast tacos are a great gluten-free alternative to the classic eggs and toast. Serve this easy scrambled egg recipe with a banana for a boost of potassium………………………………

* Click the link below to get all the Healthy Scrambled Egg Recipes
http://www.eatingwell.com/recipes/21527/ingredients/eggs/scrambled/

“Meatless Monday” Recipe of the Week – Upside-Down Taco

March 2, 2020 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday | 1 Comment
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This week’s “Meatless Monday” Recipe of the Week is a Upside-Down Taco. I’ve got a Protein Packed, Delicious, and Healthy Upside-Down Taco. Made using Fat-Free Refried Beans, Dry Taco Seasoning Mix, Cooking Spray, White Rice, Chopped Green Chilies, Finely Shredded Reduced-Fat Mild Cheddar Cheese, Lettuce, Diced Tomato, Purple Onion, Baked Tortilla Chips, Fat-Free Sour Cream, and Salsa. 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/

Upside-Down Taco
Ingredients
Preparation time: 20 minutes
Baking time: 20 minutes
Cooling time: 10 minutes

1 can (16 ounces) fat-free refried beans
1 tablespoon dry taco seasoning mix
Cooking spray
2 cups cooked white rice (warm slightly if using leftover rice)
1 can (4 1/4 ounces) chopped green chilies
1 cup (4 ounces) finely shredded, reduced-fat, mild Cheddar cheese
Toppings:
2 cups shredded lettuce
1 cup diced tomato
1/4 cup chopped purple onion
2 cups crumbled baked tortilla chips (about 30 chips)
4 tablespoons fat-free sour cream
4 tablespoons salsa

Directions
Yield: 4 servings
Serving size: 1/4 of recipe

* Preheat oven to 350°F. In a small bowl, stir together beans and taco seasoning until mixed well. Set aside. Coat an 8″ x 8″ pan with cooking spray. Layer rice in bottom of pan. Dollop on seasoned refried beans and spread over rice. Spoon on green chilies. Sprinkle evenly with cheese. (At this point, the casserole can be refrigerated for baking later.) Bake uncovered for 20 minutes, or until cheese is melted and beans are heated through. Remove from oven and allow to cool about 10 minutes. Top with lettuce, tomato, onion, and crumbled tortilla chips. (If all of the casserole will not be eaten at one time, then add these toppings to each individual serving, because they will not reheat well when the rice/bean portion of the casserole is reheated. Store remaining toppings in individual zip-top bags.)

Use a large spatula to serve. Each serving may be garnished with 1 tablespoon sour cream and 1 tablespoon salsa.

This recipe can be doubled to make a 9″ x13″ casserole.

Nutrition Information:
Calories: 345 calories, Carbohydrates: 57 g, Protein: 18 g, Fat: 5 g, Saturated Fat: 2 g, Sodium: 1,217 mg*, Fiber: 6 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/upside-down-taco/

 

 

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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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“Meatless Monday” Recipe of the Week – Bitter Melon Tacos

January 27, 2020 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Bitter Melon Tacos. I have never tried Bitter Melon but I hear its very popular among people with high blood sugar, especially those with Type 2 diabetes (like myself), due to its mild hypoglycemic effect. Something a bit different for your Meatless Monday! The recipe is from one of my favorite sites the Diabetes Self Management website. At the site you’ll find a huge selection of Meatless Monday Recipes along with Diabetic Friendly Recipes! I’ve also left a link at the end of the post to subscribe to the Diabetes Self Management Magazine, one of my favorite Magazines. So Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Bitter Melon Tacos
Bitter melon is very popular among people with high blood sugar, especially those with Type 2 diabetes, due to its mild hypoglycemic effect…

Ingredients
1 tablespoon sunflower seed oil or coconut oil
Pinch of asafoetida or hing
1/4 teaspoon cumin seeds
1 tablespoon ginger, minced
1 tablespoon garlic, minced
8 bitter melons, thinly sliced
1/2 teaspoon tamarind concentrate or fresh tamarind pulp
1 tablespoon jaggery or brown sugar
1/4 teaspoon turmeric powder
1/4 teaspoon red chili powder
1/2 teaspoon roasted cumin seed powder
1 teaspoon dried mango powder
1/2 teaspoon coriander seed powder
1–2 tablespoons water
Corn or wheat tortillas
Salsa of choice (I use mixed mango)
2 tablespoons shredded coconut, for garnish

Directions
1 – Heat oil in a pan. Add a pinch of asafoetida or hing (watch out for the sizzle!), then add the cumin seeds, ginger and garlic. Stir for about 15 seconds.

2 – Add bitter melon slices. Sauté for about 5 minutes.

3 – Add tamarind, jaggery, turmeric, red chili powder, cumin seed powder, mango powder and coriander seed powder.

4 – Add 1–2 tablespoons of water. Give it a quick stir and allow the bitter melon to cook for about 5 minutes, until slightly tender.

5 – Serve the bitter melon stir fry with tortillas to make tacos. Top with salsa to complement and balance the flavors. Garnish with shredded coconut.
https://www.diabetesselfmanagement.com/recipes/main-dishes/bitter-melon-tacos/


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/

Jennie – O Turkey Recipe of the Week – Turkey Salsa Scramble

January 10, 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 a Turkey Salsa Scramble. Made using JENNIE-O® Lean Ground Turkey Roll, Taco Seasoning, Egg Substitute, Low Fat Plain Yogurt, Green Onions, Green Chilies, Mexican Blend Cheese, and Salsa. Start your morning off with a Delicious and Healthy Breakfast Skillet, only 150 calories and 2 carbs per serving! You can find this recipe along with all the other Jennie – O Recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH IN 2020! https://www.jennieo.com/

Turkey Salsa Scramble
There’s something magical about breakfast skillets. The sizzling of ground turkey, the bubbling eggs…mmm. Made with green onions and fresh salsa, this magical skillet breakfast is ready in under 30 minutes!

INGREDIENTS
1 (16-ounce) package JENNIE-O® Lean Ground Turkey Roll
1 teaspoon taco seasoning
1½ cups egg substitute or 6 eggs
1 tablespoon low-fat plain yogurt
2 tablespoons chopped green onion
2 tablespoons chopped green chilies
2 tablespoons shredded Mexican blend cheese
2 tablespoons salsa

DIRECTIONS
1) In non-stick skillet over medium-high heat, cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) In bowl, whisk taco seasoning, eggs and yogurt. Add to turkey. Cook 1 to 2 minutes or until eggs are almost cooked, stirring occasionally.
3) Stir in green onion, green chilies, cheese and salsa.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 150
Protein 24g
Carbohydrates 2g
Fiber 0g
Sugars 1g
Fat 11g
Cholesterol 90mg
Sodium 280mg
Saturated Fat 3g
https://www.jennieo.com/recipes/539-turkey-salsa-scramble

Healthy Scrambled Egg Recipes

January 4, 2020 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Scrambled Egg Recipes. Start your day off with a Delicious and Healthy Scrambled Egg Recipes. You’ll find recipes like; Scrambled Egg Burritos with Black Bean Salsa, Scrambled Eggs with Sausage, and Scrambled Turkey Nachos. Find these recipes and more all at the EatingWell website. Enjoy and eat Healthy in 2020! http://www.eatingwell.com/

Healthy Scrambled Egg Recipes
Find healthy, delicious scrambled egg recipes, from the food and nutrition experts at EatingWell.

Scrambled Egg Burritos with Black Bean Salsa
This protein-packed Southwestern egg burrito recipe is always a hit, whether you’re serving it for breakfast, brunch, lunch or a casual dinner. The homemade black bean salsa recipe adds a special touch and takes just 10 minutes, but you can also use your favorite prepared salsa to make this faster………………………

Scrambled Eggs with Sausage
Start your day off right with these scrambled eggs. This recipe includes eggs, turkey sausage, and cheese; packing 14 grams of protein per serving. Quick and easy to make, this is the perfect breakfast solution………………..

Scrambled Turkey Nachos
These tasty nachos, topped with eggs, turkey sausage and Cheddar cheese, are perfect to serve at your next brunch…………………..

* Click the link below to get all the Healthy Scrambled Egg Recipes
http://www.eatingwell.com/recipes/21527/ingredients/eggs/scrambled/

“Meatless Monday” Recipe of the Week – QUESADILLAS

December 16, 2019 at 6:01 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – QUESADILLAS. Made using Mexican Cheddar or Monterey Jack Cheese, Green Onion, Canned Chopped Green Chilies, Flour Tortillas, and Chunky Salsa. It’s an Easy Made Vegetarian QUESADILLAS Recipe! You can find this recipe at the Diabetic Gourmet Magazine website where you’ll also find a huge selection of Diabetic Friendly and Vegetarian Recipes so be sure to check it out soon! Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

QUESADILLAS
Ingredients

1 cup shredded Mexican Cheddar, Monterey Jack, Pepper Jack, or brick cheese
1 green onion, minced
1-3 tablespoons canned chopped green chilies (to taste)
4 8-inch flour tortillas
Chunky salsa, for topping or dip

Directions

1 – In a medium bowl, toss together the cheese, green onion, and chilies; set aside.
2 – Spray a medium skillet with nonstick cooking spray and place over medium heat.
3 – When hot, add 1 tortilla and sprinkle it with one-fourth of the cheese mixture.
4 – When the cheese begins to melt, about 1 minute, fold the tortilla in half.
5 – Continue cooking until lightly browned and crisp on both sides, about 1 minute.
6 – Transfer to a cutting board.
7 – Repeat with the remaining tortillas and filling.
8 – Cut into 4 wedges with a knife or pizza cutter and serve immediately with the salsa.

Recipe Yield: Yield: 8 servings (2 wedges)

NUTRITIONAL INFORMATION PER SERVING:
Calories: 134
Fat: 6 grams
Fiber: 1 grams
Sodium: 211 milligrams
Cholesterol: 12 milligrams
Protein: 6 grams
Carbohydrates: 14 grams
Sugars: 1 grams
https://diabeticgourmet.com/diabetic-recipe/quesadillas

“Meatless Monday” Recipe of the Week – 3-Cheese Enchiladas

November 25, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – 3-Cheese Enchiladas. No Meat Needed! You’ll need Shredded Mild Cheddar Cheese, Shredded Monterey Jack Cheese, Shredded Mozzarella Cheese, Refried Beans, Salsa, Green Onions, Ground Cumin, Flour Tortillas, Sliced Ripe Olives, and Sour Cream. You can find this recipe at the CooksRecipes website which has a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out soon! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

3-Cheese Enchiladas
3-Cheese EnchiladasThese delicious, three cheese, bean and salsa enchiladas are quick and easy to assemble.

Recipe Ingredients:
1 cup (4 ounces) shredded mild cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded mozzarella cheese
1 (16-ounce) can refried beans
1 (24-ounce) jar salsa – divided use
1/3 cup thinly sliced green onions
1/3 teaspoon ground cumin
12 (6-inch) flour tortillas
Sliced ripe olives (optional)
Additional sliced green onions (optional)
Sour cream (optional)

Cooking Directions:
1 – In a medium bowl, mix all of the cheeses.
2 – In another bowl, combine beans, 1 cup salsa, 1 1/2 cups cheese mixture, green onions and cumin.
3 – Spread 1 cup salsa into the bottom of a 13-inch x 9-inch x 2-inch baking dish.
4 – Spoon a heaping 1/3 cup bean mixture down the center of each tortilla. Place tortillas seam-side down on salsa. Top with remaining salsa and cheese.
5 – Bake in a preheated oven at 350°F (175°C) for 30 minutes or until heated through.
6 – Serve with sliced ripe olives, green onions and sour cream if desired.
Makes 6 servings.
https://www.cooksrecipes.com/mless/3_cheese_enchiladas_recipe.html

Jennie – O Turkey Recipe of the Week – Fiesta Turkey Breakfast Tacos

November 8, 2019 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 – Fiesta Turkey Breakfast Tacos. Start you day off with a healthy and delicious Fiesta Turkey Breakfast Taco! Made using JENNIE-O® Hot All Natural Turkey Sausage, a Package of Pepper and Onion Stir Fry Blend, Extra Virgin Olive Oil, Egg Substitute, Whole Wheat Flour Tortillas, Salsa, and Cilantro. It does sound like one delicious Taco! You can find this recipe at the Jennie – O Turkey website along with all the other delicious and healthy Jennie – O recipes. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Fiesta Turkey Breakfast Tacos
Good morning, flavor! This breakfast recipe is bursting with the fiery deliciousness of JENNIE-O® Hot All Natural Turkey Sausage, spicing up your morning and leaving you happy all day long.

INGREDIENTS
1 (16-ounce) package JENNIE-O® Hot All Natural Turkey Sausage
1 (14.4-ounce) package pepper and onion stir fry blend
1 tablespoon extra-virgin olive oil
1½ cups egg substitute or 6 large eggs, beaten
8 (6-inch) whole wheat flour tortillas
½ cup salsa
garnish with fresh cilantro, if desired

DIRECTIONS
1) Cook sausage as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Set aside.
2) In same skillet, sauté frozen peppers and onions in oil 5 minutes or until slightly softened. Reduce heat and add egg substitute to pepper and onion mixture. Cook and stir over medium heat 5 minutes or until soft scrambled. Add turkey sausage crumbles. Spoon mixture into tortillas. Top with salsa.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 270
Protein 22g
Carbohydrates 23g
Fiber 3g
Sugars 1g
Fat 10g
Cholesterol 60mg
Sodium 810mg
Saturated Fat 2.5g
https://www.jennieo.com/recipes/1279-fiesta-turkey-breakfast-tacos

Tex-Mex Turkey Chili

November 1, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I’ve got a 2nd Jennie – O Turkey Chili Recipe to pass along, Tex-Mex Turkey Chili. This one is made using JENNIE-O® Extra Lean Ground Turkey Breast, Onion, Garlic, Spices, Low Sodium Chicken Broth, Salsa, Kidney Beans, and Green Bell Peppers. This will be one Hearty and Delicious Turkey Chili! You can find this recipe at the Jennie -O Turkey website. And while there check out all the other Jennie – O Recipes! Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Tex-Mex Turkey Chili
This is a Gluten Free Recipe

It’s easy to switch from beef to turkey when it tastes this good. Savory, delicious and gluten-free, this hearty Tex-Mex chili recipe is ready in under 30 minutes.

INGREDIENTS
1 onion, chopped
3 cloves garlic, minced
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
1 tablespoon chili powder
1 tablespoon ground cumin
salt, if desired
1 cup low-sodium chicken broth
2 (14½-ounce) cans salsa-style or regular stewed tomatoes, undrained
1 (16-ounce) can kidney or pinto beans, drained and rinsed
1 green bell pepper, diced
¾ cup CHI-CHI’S® salsa

DIRECTIONS
1) Coat large saucepan with cooking spray. Add onion and garlic; cook over medium heat 5 minutes, stirring occasionally. Crumble turkey into saucepan; sprinkle with chili powder, cumin, and salt, if desired. Cook the turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) Add chicken broth, tomatoes, beans, bell pepper and salsa. Bring to a boil over high heat. Reduce heat; simmer 10 minutes, stirring occasionally.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 390
Protein 38g
Carbohydrates 58g
Fiber 22g
Sugars 6g
Fat 2g
Cholesterol 35mg
Sodium 390mg
Saturated Fat 0g
https://www.jennieo.com/recipes/106-tex-mex-turkey-chili

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