“Meatless Monday” Recipe of the Week – Vegetable-Topped Hummus

May 16, 2022 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday, Vegetarian | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Vegetable-Topped Hummus. To make this week’s recipe you’ll be needing Chickpeas, Tahini, Lemon Juice, Garlic Clove, Salt, Tomato, Green Onions, Parsley, and Assorted Crackers. 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 2022! https://www.diabetesselfmanagement.com/

Vegetable-Topped Hummus
A conventional homemade hummus base topped with an assortment of chopped veggies makes for a winning combination! For a gluten-, dairy-, egg-, nut-, and soy-free snack, serve this dip with carrot and celery sticks, bell pepper strips, and cucumber slices. Fun for everyone!

Ingredients
1 can (about 15 ounces) chickpeas, rinsed and drained
2 tablespoons tahini
2 tablespoons lemon juice
1 clove garlic
3/4 teaspoon salt
1 tomato, finely chopped
2 green onions, finely chopped
2 tablespoons chopped fresh parsley
Pita bread or assorted crackers (optional)

Directions
Yield: 8 servings
Serving size: 6 tablespoons hummus

1 – Combine chickpeas, tahini, lemon juice, garlic, and salt in food processor or blender; process until smooth.

2 – Combine tomato, green onions, and parsley in small bowl; gently toss to combine.

3 – Spoon hummus into serving bowl; top with tomato mixture. Serve with pita bread or assorted crackers, if desired.

Note: For a gluten-free, dairy-free, egg-free, nut-free, soy-free snack, serve hummus with carrot and celery sticks, bell pepper strips, and cucumber slices.

Nutrition Information:
Calories: 75 calories, Carbohydrates: 9 g, Protein: 4 g, Fat: 3 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 369 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/snack/vegetable-topped-hummus/

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Diabetic Side Dish of the Week – Roasted Parsnips, Carrots, and Red Onion

May 15, 2022 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is Roasted Parsnips, Carrots, and Red Onion. To make this week’s recipe you’ll be needing Carrots, Parsnips, Red Onion, Balsamic Vinegar, Extra Virgin Olive Oil, Salt, and Black Pepper. The Dish is 107 calories and 16 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 2022! https://www.diabetesselfmanagement.com/

Roasted Parsnips, Carrots, and Red Onion
Full of flavor and a cinch to prepared, these balsamic-coated root vegetables are a hearty side dish that sure to hit the spot!

Ingredients
2 carrots (9 ounces), cut into 2-inch-long pieces
2 parsnips (9 ounces), cut into 2-inch-long pieces
3/4 cup vertically sliced red onion (1/4-inch slices)
1 tablespoon balsamic vinegar
2 teaspoons extra virgin olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper

Directions
Yield: 4 servings
Serving size: about 3/4 cup per serving

1 – Preheat oven to 425°F. Line large baking sheet with foil or spray with nonstick cooking spray.

2 – Combine carrots, parsnips, onion, vinegar, oil, salt, and pepper in large bowl; toss to coat. Spread in single layer on prepared baking sheet.

3 – Roast 25 minutes or until vegetables are tender, stirring occasionally.

Note: Parsnips are a pale white root vegetable similar to the carrot in shape. The parsnip, however, is broader at the top and has a smoother skin. The longer it stays in the ground, the sweeter it becomes. Choose parsnips that are firm, unblemished, and small or medium in size (about 8 inches long). Rinse and scrub parsnips with a vegetable brush to remove embedded soil. Peel parsnips with a swivel-bladed vegetable peeler or paring knife. Trim off ends and discard. For even cooking, parsnips are best chopped, cubed, sliced, or cut into strips before cooking.

Nutrition Information:
Calories: 107 calories, Carbohydrates: 21 g, Protein: 2 g, Fat: 3 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 197 mg, Fiber: 5 g
https://www.diabetesselfmanagement.com/recipes/snack/roasted-parsnips-carrots-red-onion/

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* 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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Appetizer of the Week – TANDOORI CHICKEN SKEWERS WITH MINT RAITA

May 14, 2022 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 recipe for TANDOORI CHICKEN SKEWERS WITH MINT RAITA. To make this week’s recipe you’ll be needing Fat Free Plain Greek Yogurt, Reduced Fat Coconut Milk, Curry Powder, Garlic Cloves, Salt, Canola Oil, Skinless and Boneless Chicken Breast, Red Onion, Fresh Mint, and Lime Juice. The Dish is 121 calories and 7 carbs per serving. 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 2022! https://diabeticgourmet.com/

TANDOORI CHICKEN SKEWERS WITH MINT RAITA
Recipe for Tandoori Chicken Skewers with Mint Raita from our Main Dishes recipe section.

Ingredients

1 cup fat-free plain Greek yogurt, divided
1/3 cup reduced fat coconut milk, divided
2 tsp. curry powder, mild or hot
1-2 finely chopped garlic cloves
3/4 tsp. sea salt, divided
1 Tbsp. canola oil
1 lb. skinless and boneless chicken breast
2 Tbsp. finely chopped red onion
2 Tbsp. chopped fresh mint
1 tsp. fresh lime juice
12 (8-inch) bamboo skewers

Directions

1 – In wide, shallow bowl or deep plate, combine 2 tablespoons of yogurt with 2 tablespoons of coconut milk, curry powder, garlic and 1/2 teaspoon salt. Mix in oil.
2 – Cut chicken lengthwise into 12 strips. Insert skewer into bottom of one chicken strip and work it up lengthwise to top. Repeat with remaining chicken. Place skewers in curry marinade and using your fingers, make sure it coats them. Cover with plastic wrap and refrigerate for 1 to 8 hours.
3 – Arrange marinated chicken on paper toweling and blot dry, removing all excess marinade. Heat large skillet over medium-high heat, then coat with cooking spray. Or heat stovetop griddle. Arrange skewers in one layer in pan and cook for 2 minutes, browning chicken. Using tongs, turn skewers and brown on another side, 2 minutes. Turn chicken and cook until it is opaque and hot around skewer at thickest part of chicken. Transfer skewers to serving plate.
4 – While chicken cooks, prepare the Raita. In bowl, combine remaining yogurt and coconut milk with onions, mint, lime juice and remaining salt. When possible, make Raita 30 minutes before serving chicken to allow its flavors to develop and meld. Serve it the day it is made.

Recipe Yield: Makes 4 servings for main course or a snack for 6 or 12 people

NUTRITIONAL INFORMATION PER SERVING:
Calories: 121
Fat: 7 grams
Saturated Fat: 3 grams
Sodium: 297 milligrams
Protein: 8 grams
Carbohydrates: 7 grams
https://diabeticgourmet.com/diabetic-recipes/tandoori-chicken-skewers-with-mint-raita

Diabetic Dish of the Week – Chicken Skillet With Pearl Onions

May 10, 2022 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is a Chicken Skillet With Pearl Onions. To make this week’s Delicious Dish you’ll be needing Salt, Onion Powder, Garlic Powder, Chili Powder, Dried Oregano, Chicken Breasts, Water, Small New Potatoes, Pearl Onions, and Olive Oil. There’s 302 calories and 24 net 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 2022! https://www.diabetesselfmanagement.com/

Chicken Skillet With Pearl Onions
If you’ve been craving onions, don’t cry! You’ll love this recipe. Juicy chicken breasts combine with pearl onions, new potatoes, and a variety of herbs and spices for a satisfying dinner.

Ingredients

1/2 teaspoon salt

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon chili powder

1/2 teaspoon dried oregano

4 boneless skinless chicken breasts

2 cups water

1 pound small new potatoes

8 ounces fresh pearl onions, blanched and peeled, or frozen pearl onions, thawed

2 tablespoons olive oil, divided

Directions
Yield: 4 servings
Serving size: 1 chicken breast and 1 cup potatoes and onions

1. Combine salt, onion powder, garlic powder, chili powder, and oregano in small bowl; sprinkle evenly over both sides of chicken.

2. Combine water, potatoes, and onions in large nonstick skillet; bring to a boil over medium-high heat. Cover and boil 12 minutes, or until potatoes are tender when pierced with fork. Drain well.

3. Add 1 tablespoon oil to same skillet; heat over medium-high heat until hot. Add chicken; cook 4 minutes and turn. Add potatoes and onions; drizzle with remaining 1 tablespoon oil. Cover and cook 4 to 5 minutes, or until chicken is no longer pink in center and onions are slightly browned, stirring occasionally. Let stand 3 minutes before serving.

Note: Always use tongs to turn chicken pieces over during cooking. This prevents the surface from being pierced, keeping the natural juices sealed inside.

Nutrition Information:
Calories: 302 calories, Carbohydrates: 27 g, Protein: 29 g, Fat: 8 g, Saturated Fat: 1 g, Cholesterol: 66 mg, Sodium: 394 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/chicken-skillet-with-pearl-onions/

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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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Kitchen Hint of the Day!

April 28, 2022 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Grilling Steak……

Seasoning: Steaks don’t need much to make them great. Just before grilling, brush them lightly on both sides with olive oil and sprinkle with salt and pepper. If you want to get fancy, you can add spices like chili powder, paprika, or garlic powder to the rub.

Also once your steak hits heat, you should at most flip it just once, perhaps rotating it 90 degrees on each side in order to get yourself some nice cross-hatched grill marks.

Wild Idea Buffalo Recipe of the Week – Stuffed Burrito

April 27, 2022 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is Stuffed Burrito. To make this week’s recipe you’ll be needing Wild Idea Buffalo Spicy Stir Fry Strips, Cauliflower Rice, Butter, Olive Oil, Onion, Bell Peppers, Jill’s Mexican Seasoning, Salt, Burrito Sized Tortillas, and Mexican Shredded Cheese. My mouth is just watering reading about these! You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2022! https://wildideabuffalo.com/

Stuffed Burrito
A whole meal wrapped up in a tortilla. If you’re looking for a keto burrito, use iceberg lettuce leaves and voilà! Or, toss it together in a bowl! Whichever way – it’s el-yummo!
Ingredients: (Serves 2 to 4)

1 – 8 ounce package Wild Idea Buffalo Spicy Stir Fry Strips
1 – cup cauliflower rice
1 – tablespoon butter +
¼ – cup olive oil
½ – onion, sliced
½ – red & green bell pepper, sliced
Jill’s Mexican Seasoning or other Mexican seasonings
Salt
2 – burrito sized tortillas
6 – ounces shredded Mexican cheese

Preparation: (You will need a large skillet and a griddle.)

1 – In a large heavy skillet, over medium high heat, add the butter and the cauliflower rice. Sprinkle with Mexican seasonings and a pinch of salt. Stir occasionally, until al dente, then add ¼ cup water and cover to steam until tender. Transfer to a bowl.
2 – In the same skillet add a tablespoon of olive oil and the onions. Add a sprinkle of Mexican seasonings and a pinch of salt. Sauté until tender, then push to one edge of the pan and slide that portion of the pan off the heat.
3 – Add a little more olive oil and the peppers. Again, add a sprinkle of Mexican seasonings and a pinch of salt. Sauté until tender, then push to the edge of the pan, under the onions.
4 – Add about a tablespoon more of olive oil and toss in the Stir Fry Strips. Add a sprinkle of Mexican seasonings and push around for a quick sauté, about 4 minutes. Remove the pan from the heat.
5 – Lightly warm the tortillas in the microwave and butter one side. Place the buttered side on a medium high griddle. Top each with 3 ounces of shredded cheese, ensuring you get the edges (it’s the glue). When lightly toasted, remove from the griddle and pile the prepared ingredients mostly in the middle. Tuck the ends in and roll it up, squeezing a bit at the end to seal.
Serve with your favorite condiments or add them before you roll it up!
Note: Once you start eating it, it’s a bit of a commitment… but one you won’t mind! ; )
https://wildideabuffalo.com/blogs/recipes/stick-it-stuff-it-or-wing-it

Kitchen Hint of the Day!

April 25, 2022 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Cooking Pasta…..

A generous amount of salt in the water seasons the pasta internally as it absorbs liquid and swells. The pasta dish may even require less salt overall. For a more complex, interesting flavor, I add 1 to 2 tablespoons of sea salt to a large pot of rapidly boiling water.

Wild Idea Buffalo Recipe of the Week – BRAISED CHUCK ROAST IN MILK GRAVY

April 20, 2022 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is a BRAISED CHUCK ROAST IN MILK GRAVY. To make this week’s recipe you’ll be needing Wild Idea Buffalo Chuck Roast, Salt, Olive Oil, Leeks, Garlic Cloves, Black Pepper, Thyme Sprigs, Sage, Rosemary, Whole Milk, and Lemon Zest. You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2022! https://wildideabuffalo.com/

BRAISED CHUCK ROAST IN MILK GRAVY
This recipe was featured in the New York Times and was inspired by the late Italian chef, Marcella Hazen. A classic Italian dish called “Maiale al Latte” (braised in milk). Although I could imagine the flavors, the appearance is less than appetizing as the milk curdles as it cooks. In today’s world with modern appliances, I knew that could be rectified. My modifications will give you a nice silky milk gravy that you will want to pour on just about everything! You can find the NYT recipe.

Ingredients: (serves 8)

3 – pound Wild Idea Buffalo Chuck Roast, netting removed, rinsed & patted dry
1 – tablespoon salt
4 – tablespoons olive oil
2 – leeks, halved lengthwise & thinly sliced (white & light green parts only)
10 – garlic cloves, smashed & peeled
1 – tablespoon black pepper
4 – sprigs fresh thyme
4 – sprigs fresh sage
2 – sprigs fresh rosemary
5 – cups whole milk
3 – strips of fresh lemon zest, plus lemon wedges for serving
Asparagus and Peas

Preparation:

1 – Preheat oven to 350°.
2 – Cut Chuck Roast into 8 pieces and season with the salt.
3 – In a heavy pot, over medium high heat, add 2 tablespoons of oil. Swirl the pan to coat and add 4 pieces of the roast, snugging the pieces up to the edges of the pan. Brown, turning once, then remove pieces and place in a deep side baking dish. Repeat with the remaining oil and meat.
4 – Add the onions, garlic & black pepper to the pot and stir, scrapping up the bits from the bottom.
5 – Add the fresh herbs and the milk and bring to a light boil, stirring occasionally.
6 – Pour the hot milk mixture over the meat, add lemon peel and cover the baking dish tightly with either a lid or foil.
7 – Place in the hot oven and braise for 2.5 hours.
8 – Remove from the oven and turn the meat so that the top is now emersed in the curdled milk. Cover and let rest for 10 minutes.
9 – Remove roast pieces from the milk and transfer to a bowl. Cover.
10 – Drag a slotted or holed spoon through the milk a few times, removing the fresh herb sticks from the milk. Pour the milk back into the heavy pot you started with and place over medium high heat. Bring the milk to a low boil and stir occasionally for about 20 minutes. This will caramelize the milk a bit as well as reduce it.
11 – When the caramelized color you would like is achieved, pour the hot milk, with the onions, garlic & herbs leaves into a blender. Cover but leave the top spout open, but covered with a thin dish towel. This will allow the heat to escape when blending. Pulse blend (start/stop) until you have a smooth gravy.
12 – Cut the 8 pieces of braised meat in half and place in a deep/sided serving dish. Place steamed asparagus and peas around the edges and pour the hot gravy over the top.
13 – Garnish with lemon wedges and fresh herbs. Serve immediately and accompany with crusty bread.
This can be served over pasta or mashed potatoes too for heartier appetites. You will also have leftover gravy, but as mentioned it’s so good you will find other uses for it. Maybe try on an Open-Faced Hot Hamburger Sandwich…

Photo Credit: Jill O’Brien
https://wildideabuffalo.com/blogs/recipes/braised-chuck-roast-in-milk-gravy

Wild Idea Buffalo Recipe of the Week – BUFFALO BORSCHT

April 13, 2022 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This Week’s Wild Idea Buffalo Recipe of the Week is a BUFFALO BORSCHT. To make this recipe you’ll be needing Garlic, Onion, Wild Idea Buffalo Stew Meat, Beef Broth, Red Beets, Potatoes, Carrots, Celery, Salt, Pepper, Sour Cream, and fresh Dill. You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2022! https://wildideabuffalo.com/

BUFFALO BORSCHT
This recipe is courtesy of a customer.

Note from the customer: I wanted to share a recipe with you, that I thought you might like, since I so enjoy yours. This one is for Buffalo Borscht. I learned it from a Polish friend who told me there are as many borscht’s as there are Poles — I think Buffalo Borscht makes one more.

Note from Jill: I have consumed many servings of Borscht, but confess I have never made it. I researched other recipes, many of which included cabbage. I tried to stay true to the recipe and made only slight modifications to this recipe and they are noted in the parenthesis. Cabbage could easily be added. It is delicious!

Ingredients:

3 – garlic cloves, chopped
1 – onion chopped
1 – pound Wild Idea Buffalo Stew Meat
6 – cups beef broth (I used 7 cups Buffalo broth)
3 small red beets, or 2 large (I used 4 medium)
3-4 red potatoes (4)
4-6 carrots (5)
The heart of a celery bunch, including leaves
Optional, the leaves of the beets, chopped (Didn’t use.)
Add salt and pepper to taste
Sour cream
Fresh dill

Preparation:
1) Cook 3 cloves of garlic chopped till fragrant in a few tablespoons of olive oil, in a big pot. Add 1 chopped onion, cook till soft. (I used 1 Tb. olive oil & 1 Tb. butter. I cooked the garlic for one minute and the onions for about 4 before adding the meat.)

2) Chop your Wild Idea Buffalo Stew Meat a little more finely than it comes when you buy it, as its for a soup not a stew, add to the onion, and brown. (I added my salt and pepper when I added the meat.)

3) Add 6 cups beef broth. (I used Buffalo broth, 7 cups, and brought it to a boil, then reduced the heat to a simmer.)

4) Add the vegetables to the pot in order they are listed, chopping and cooking while you add. The ones that take longest are listed first.

5) Let simmer until the vegetables are soft, about 30 minutes once they are all in.

6) Chop a generous amount of fresh dill, I use 3 or 4 sprigs, and add it for the last few minutes of cooking. (Season again to taste.)

7) Serve hot soup with a dollop of sour cream and a sprig of fresh dill on top.

Photo Credit: Jill O’Brien
https://wildideabuffalo.com/blogs/recipes/borscht

 

 

 

STEW MEAT 1 LB.
Our super-convenient pre-cut stew meat is cut from both the Chuck and Sirloin Primal on our bison. Ready to use, full of flavor, healthy and incredibly easy to prepare! Great for soups, stews, or stroganoff. Available in a 1 lb. package.
https://wildideabuffalo.com/collections/roasts-ribs-stew/products/stew-meat

Diabetic Dish of the Week – Moroccan-Style Lamb Chops

April 12, 2022 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is Moroccan-Style Lamb Chops. To make this week’s Dish you’ll be needing Olive Oil, Ground Cumin, Ground Coriander, Salt, Ground Cinnamon, Ground Red Pepper, Center Cut Lamb Loin Chops, and Garlic Cloves. There’s 173 calories and 0 net 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 2022! https://www.diabetesselfmanagement.com/

Moroccan-Style Lamb Chops
Herbs and spices take these lamb chops from ordinary to extraordinary! A mixture of coriander, cumin, red pepper, cinnamon, and garlic packs a flavor punch that pairs perfectly with juicy center-cut loin chops.

Ingredients

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon ground coriander

3/4 teaspoon salt

1/8 teaspoon ground cinnamon

1/8 teaspoon ground red pepper

4 center-cut lamb loin chops, cut 1 inch thick (about 1 pound total)

2 cloves garlic, minced

Directions
Yield: 4 servings
Serving size: 1 lamb chop

1. Prepare grill or preheat broiler.

2. Combine oil, cumin, coriander, salt, cinnamon, and red pepper in small bowl; mix well. Rub or brush oil mixture over both sides of lamb chops. Sprinkle garlic over both sides of lamb chops. Grill on covered grill, or broil 4 to 5 inches from heat, 5 minutes per side for medium doneness.

Hint: This recipe also works well with an indoor, electric, countertop grill.

Nutrition Information:
Calories: 173 calories, Carbohydrates: 1 g, Protein: 23 g, Fat: 8 g, Saturated Fat: 2 g, Cholesterol: 71 mg, Sodium: 510 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/moroccan-style-lamb-chops/

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/

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