“Meatless Monday” Recipe of the Week – Potato-Zucchini Pancakes
March 9, 2020 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday | Leave a commentTags: Baking Potato, Cooking, Diabetes, Diabetes Self Management, Egg white, Flour, Food, Green Onion, Meatless Monday, Potato-Zucchini Pancakes, recipes, Sour cream, Vegetable Oil, Zucchini
This week’s “Meatless Monday” Recipe of the Week is Potato-Zucchini Pancakes. Made using Medium Baking Potato, Zucchini, Green Onion, Egg White, Flour, Vegetable Oil, and Sour Cream. Excellent for any Meal of the day! 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/
Potato-Zucchini Pancakes
Save time preparing these Potato-Zucchini Pancakes by shredding both the potato and the zucchini in a food processor fitted with a shredding disc.
Ingredients
1 medium baking potato, unpeeled and shredded
1/2 small zucchini, shredded
1 green onion, thinly sliced, plus additional for garnish
1 egg white
2 tablespoons all-purpose flour
1 tablespoon vegetable oil
Sour cream (optional)
Directions
Yield: 2 servings
Serving size: 3 pancakes
1 – Combine potato, zucchini, 1 green onion, egg white, and flour in medium bowl; mix well.
2 – Heat oil in large nonstick skillet over medium heat. Drop 1/3 cupfuls potato mixture into skillet; flatten slightly. Cook 5 minutes per side or until browned.
3 – Serve with sour cream, if desired. Garnish with additional green onion.
Tip: Save time by shredding both the potato and zucchini in a food processor fitted with a shredding disc. There’s no need to wash the bowl in between because all the ingredients are mixed together before cooking.
Nutrition Information:
Calories: 190 calories, Carbohydrates: 27 g, Protein: 6 g, Fat: 7 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 40 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/potato-zucchini-pancakes/
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/
Kitchen Hint of the Day
October 7, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a commentTags: Baking, Cooking, Cooking Tips, Food, Grilling, Kitchen Hints, Lasagna, Ricotta Cheese, Sour cream
Ricotta Cheese plus…………….
When making Lasagna instead of using all of ricotta, combine ricotta with sour cream for the creamiest ricotta you ever did taste. Excellent flavor!
Turkey Mexican Rollup
July 19, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | 3 CommentsTags: Cooking, Food, Jennie - O Extra Lean Ground Turkey Breast, recipes, Salsa, Sour cream, Switch, Turkey Mexican Rollup, Vegetables, Whole Wheat Flour Tortillas
For this week’s 2nd Jennie – O Turkey Recipe its a Turkey Mexican Rollup. Made using JENNIE-O® Extra Lean Ground Turkey Breast along with Vegetables, Salsa, Sour Cream, all wrapped in a Tortilla. 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 2019! https://www.jennieo.com/
Turkey Mexican Rollup
This quick and easy recipe is a testament to burrito simplicity — lean turkey, fresh vegetables, salsa and sour cream, wrapped up in a tortilla. A tasty, lean dinner at under 300 calories per serving.
INGREDIENTS
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
5 whole wheat flour tortillas
5 tablespoons fat-free sour cream
2 cups shredded romaine lettuce
2 cups chopped tomato
1 cup salsa
DIRECTIONS
1) Cook turkey as specified on the package. Always cook to well-done, 165ºF as measured by a meat thermometer. Cover to keep warm.
2) Spread 1 tablespoon sour cream evenly over ⅔ of each tortilla. Divide cooked turkey over sour cream. Top tortillas with lettuce, tomato and salsa. Roll up each tortilla.
* Always cook to an internal temperature of 165°F.
RECIPE NUTRITION INFORMATION
PER SERVING
Calories 230
Protein 25g
Carbohydrates 23g
Fiber 3g
Sugars 3g
Fat 4g
Cholesterol 45mg
Sodium 280mg
Saturated Fat 1g
https://www.jennieo.com/recipes/427-turkey-mexican-rollup
Diabetic Dessert of the Week – APPLE CHEESECAKE THURSDAY
July 18, 2019 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a commentTags: Apple Cheesecake, Apple Sauce, Baking, Cooking, Cream cheese, dessert, Diabetic Dessert of the Week, Equal Sweetener, Food, recipes, Sour cream, Spices
Diabetic Dessert of the Week – APPLE CHEESECAKE THURSDAY
This weeks Diabetic Dessert of the Week is a APPLE CHEESECAKE. Apple Sauce, Cream Cheese, Equal Sweetener, Spices, and Sour Cream are just some of the ingredients you’ll need to make this Diabetic Friendly Recipe. The recipe is from the Diabetic Gourmet Magazine website where you’ll find a huge selection of Diabetic Friendly Recipes. Check it out today! Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/
APPLE CHEESECAKE
Recipe Yield: Serves 8
Ingredients
Crust Ingredients
1-1/2 cups graham cracker crumbs
1/4 cup butter, melted
3 packets Equal sweetener*
Cheesecake Ingredients
2 packages (8 ounces each) reduced fat cream cheese, softened
24 packets Equal sweetener**
1-2/3 cups unsweetened applesauce
2 whole eggs
2 egg whites
2 tablespoons lemon juice
2 tablespoons cornstarch
3/4 teaspoon ground cinnamon
1/2 teaspoon apple pie spice
1 teaspoon vanilla extract
1 cup reduced fat sour cream
Fresh mint, optional
* Substitute 2 tablespoons Equal Spoonful for the packets.
** Substitute 1 cup Equal Spoonful for the packets.
Directions
1 – Preheat oven to 325F
For Crust:
2 – Combine all ingredients.
3 – Press mixture onto bottom and 1-inch up side of a 9-inch springform pan.
4 – Bake 10 minutes. Cool on wire rack while preparing Cheesecake.
For Cheesecake:
5 – Beat cream cheese and Equal in mixing bowl on medium speed of mixer until smooth and well combined.
6 – Mix in applesauce, eggs, egg whites and lemon juice until blended.
7 – Stir in cornstarch, cinnamon, apple pie spice and vanilla.
8 – Fold in sour cream until combined.
9 – Pour cheesecake mixture over baked crust.
10 – Bake 45 to 50 minutes or until center of cake is almost set.
11 – 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 before serving.
12 – To serve, remove side of pan. Garnish with fresh mint, if desired. Cut cake into wedges.
NUTRITIONAL INFORMATION PER SERVING:
Calories: 198
Fat: 13 grams
Sodium: 192 milligrams
Cholesterol: 57 milligrams
Protein: 6 grams
Carbohydrates: 15 grams
https://diabeticgourmet.com/diabetic-recipe/apple-cheesecake
No-Bake Cherry Cake
June 2, 2019 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly | Leave a commentTags: Angel Food Cake, Cherry Pie Filling, Cooking, dessert, Diabetes Self Management, Food, Milk, No-Bake Cherry Cake, recipes, Sour cream
I’ve got a Dessert to go with that Chicken Dinner on Sunday, No-Bake Cherry Cake. You’ll need a Prepared Angel Food Cake along with Fat Free Skim Milk, Reduced Fat Sour Cream, Vanilla Sugar Free Instant Pudding Mix, and Light Cherry Pie Filling. It’s only 156 calories per serving. You can find this recipe along with all the other Diabetic Friendly Recipes at the Diabetes Self Management website. Also looking for a good Healthy Recipe Magazine, subscribe to the Diabetes Self Management Magazine! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/
No-Bake Cherry Cake
Ingredients
1 (10-inch) prepared angel food cake
1 1/2 cups fat-free (skim) milk
1 cup reduced-fat sour cream
1 package (4-serving size) vanilla sugar-free fat-free instant pudding and pie filling mix
1 can (21 ounces) light cherry pie filling
Directions
1 – Cut cake into bite-sized pieces; press into 11×7-inch baking dish.
2 – Beat milk, sour cream, and pudding mix in medium bowl with wire whisk or electric mixer at medium speed 2 minutes or until thickened. Spread over cake in baking dish.
3 – Spoon cherry pie filling evenly over cake. Cover and refrigerate at least 1 hour or until chilled.
Yield: 12 servings.
Serving size: 1 piece cake (1/12 total recipe).
Nutrition Facts Per Serving:
Calories: 156 calories, Carbohydrates: 31 g, Protein: 4 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 7 mg, Sodium: 326 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/no-bake-cherry-cake/
Diabetic Dessert of the Week – ALMOND CHEESECAKE BARS
May 9, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a commentTags: ALMOND CHEESECAKE BARS, Baking, Cooking, Cream cheese, dessert, Diabetic Dessert of the Week, Diabetic Gourmet Magazine, Food, Graham Crackers, recipes, Sour cream, Splenda
This week’s Diabetic Dessert of the Week is – ALMOND CHEESECAKE BARS. Graham Crackers, Almonds, Reduced Fat Cream Cheese, Eggs, Reduced Fat Sour Cream are just some of the ingredients that make up this week’s recipe. Splenda No Calorie Sweetener replaces the Sugar in the recipe. The Dessert is 120 calories and 8 carbs per serving. The recipe is from the Diabetic Gourmet Magazine website where you’ll find a huge selection of Diabetic Friendly Recipes. Well Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/
ALMOND CHEESECAKE BARS
Ingredients
Crust:
1/4 cup Splenda No Calorie Sweetener, Granulated
1 1/4 cups graham cracker or vanilla wafer crumbs
1/3 cup light butter, melted
1/4 cup toasted sliced almonds, finely ground
Filling:
12 ounces reduced fat cream cheese
1/2 cup Splenda No Calorie Sweetener, Granulated
2 large eggs
1/4 cup reduced fat sour cream
2-1/2 teaspoons vanilla extract
1 teaspoon almond extract
1/4 cup toasted, sliced almonds
Directions
1 – Preheat oven to 350 degrees F.
2 – Spray an 8×8 pan with non-stick cooking spray.
3 – Mix crust ingredients together in a mixing bowl. Mix well. Press into prepared pan. Bake 10-12 minutes or until firm.
4 – Mix cream cheese and Splenda Granulated Sweetener together until smooth. Add eggs, one at a time, scraping the sides of the bowl, and mixing well after each addition. Add sour cream and extracts; mix well. Pour over prepared crust.
5 – Bake in preheated oven for 40 to 47 minutes, or until firm.
6 – Top with toasted almonds.
Recipe Yield: Serves: 20 Serving Size: 1 bar
NUTRITIONAL INFORMATION PER SERVING:
Calories: 120
Fat: 8 grams
Saturated Fat: 3.5 grams
Sodium: 105 milligrams
Cholesterol: 35 milligrams
Protein: 4 grams
Carbohydrates: 8 grams
Sugars: 4 grams
https://diabeticgourmet.com/diabetic-recipes/almond-cheesecake-bars
Diabetic Dish of the Week – Roasted Eggplant Rolls
February 26, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a commentTags: Baking, Cooking, Cream cheese, Diabetes, Diabetic Dish of the Week, Eggplants, Food, Herbs, Pasta Sauce, recipes, Roasted Eggplant Rolls, Sour cream
This week’s Diabetic Dish of the Week is – Roasted Eggplant Rolls. The perfect Appetizer, it’s only 77 calories and 12 carbs per serving (2 rolls with 2 tablespoons pasta sauce) Along with 2 Egg Plants you’ll need Cream Cheese, Sour Cream, Green Onion, Dried Tomatoes, Spinach Leaves, Herbs, and Pasta Sauce. The recipe is from one of my favorite sites, the Diabetes Self Management website. At the Diabetes site you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes Management Tips, Diabetes News, and much more so check it out today! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/
Roasted Eggplant Rolls
These eggplant rolls are pretty on a serving platter, full of herbs to make it the perfect Italian dish, and pair excellently with warmed pasta sauce.
Ingredients
2 medium eggplants (3/4 pound each)
2 tablespoons lemon juice
1 teaspoon olive oil
4 tablespoons (2 oz) fat-free cream cheese
2 tablespoons fat-free sour cream
1 green onion, minced
4 sun-dried tomatoes (packed in oil), rinsed, drained and minced
1 clove garlic, minced
1/4 teaspoon dried oregano
1/8 teaspoon black pepper
16 fresh stemmed spinach leaves
1 cup meatless pasta sauce
Directions
1. Preheat oven to 450 F. Spray 2 nonstick baking sheets with non-stick cooking spray; set aside. Trim ends from eggplants. Cut eggplants lengthwise into 1/4-inch-thick slices. Discard outside slices that are mostly skin (You will have about 16 slices total). Arrange slices in single layer on prepared baking sheets.
2. Combine lemon juice and olive oil in small bowl; brush lightly over both sides of eggplant slices. Bake 22 to 24 minutes or until slightly golden brown, turning once. Transfer eggplant slices to plate; cool.
3. Meanwhile, stir together cream cheese, sour cream, green onion, sun-dried tomatoes, garlic, oregano, and pepper in small bowl until blended.
4. Spread about 1 teaspoon cream cheese mixture evenly over each eggplant slice. Arrange spinach leaf on top, leaving 1/2-inch border. Roll up, beginning at small end. Lay rolls, seam side down, on serving platter. If making ahead, cover and refrigerate up to 2 days. Bring to room temperature before serving. Serve with warmed pasta sauce.
Yield: 8 servings (16 rolls).
Serving size: 2 rolls with 2 tablespoons pasta sauce.
Nutrition Facts Per Serving:
Calories: 77 calories, Carbohydrates: 12 g, Protein: 3 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 213 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/snacks-appetizers/roasted-eggplant-rolls/
Kitchen Hint of the Day!
February 15, 2019 at 6:00 AM | Posted in Kitchen Hints | 2 CommentsTags: Baking, Cooking, Cooking Tips, Dairy, Eggs, Food, Grilling, Kitchen Hints, Milk, recipes, Sour cream
I came across these Healthy Dairy Hints and Tips at the Joslin Diabetes Center website. (https://www.joslin.org/index.html)
* Try low fat cheeses, skim or low-fat milk, and low-fat and non-fat yogurt.
* Use evaporated skim milk when making cream sauces.
* Cook with an egg substitute.
* Try fat-free half and half in coffee.
* Use small amounts of trans fat-free margarine.
https://www.joslin.org/info/Healthy_Cooking_Techniques_and_Diabetes.html
Diabetic Dish of the Week -Hash Brown Casserole with Bacon
January 29, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a commentTags: bacon, Baking, Chicken soup, Cooking, Diabetes, Diabetes Self Management, Diabetic Dish of the Week, Food, Green Onions, Hash Brown Casserole with Bacon, Hash Browns, recipes, Shredded Sharp Cheddar Cheese, Sour cream
This week’s Diabetic Dish of the Week is -Hash Brown Casserole with Bacon. Made using Frozen Hash Brown Potatoes, Fat Free Sour Cream, Chicken Soup, Shredded Sharp Cheddar Cheese, Green Onions, Bacon, and Spices. It’s off the Diabetes Self Management website. At the Diabetes Self Management site they have a fantastic choice of Diabetic Friendly Recipes, Diabetes Management Tips, Diabetic News, and more! So check it out today. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/
Hash Brown Casserole with Bacon
Ingredients
1 package (32 ounces) frozen Southern-style hash brown potatoes, thawed
1 container (16 ounces) fat-free sour cream
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
1 1/2 cups (6 ounces) shredded sharp Cheddar cheese
3/4 cup thinly sliced green onions
4 slices bacon, crisp-cooked and crumbled
2 teaspoons hot pepper sauce
1/4 teaspoon garlic salt
Directions
1 – Preheat oven to 350°F. Spray 13×9-inch baking pan with nonstick cooking spray.
2 – Combine potatoes, sour cream, soup, cheese, green onions, bacon, hot pepper sauce, and garlic salt in large bowl. Spoon evenly into prepared dish.
3 – Bake 55 to 60 minutes or until potatoes are tender and cooked through. Stir before serving.
Yield: 12 servings. Serving size: about 3/4 cup per serving.
https://www.diabetesselfmanagement.com/recipes/breakfast/hash-brown-casserole-with-bacon/
Diabetic Dish of the Week – Roasted Pumpkin Soup
October 2, 2018 at 5:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a commentTags: Cooking, Diabetes, Diabetic Dish of the Week, Diabetic Gourmet Magazine, Food, Pumpkin, recipes, Roasted Pumpkin Soup, Soup, Sour cream, Spices
This week’s Diabetic Dish of the Week is – Roasted Pumpkin Soup. Pumpkin and Fall all in a Diabetic Friendly Soup! The recipe is from the Diabetic Gourmet Magazine website, which is full of delicious and diabetic friendly recipes. Also don’t to forget to subscribe to the Diabetic Gourmet Magazine! Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/
Roasted Pumpkin Soup
What could make a more delectable (and appropriate) seasonal meal on a chilly autumn night than a bowl of hearty pumpkin soup?
Serve this recipe with a crunchy green salad and a warm slice of whole grain toast for a truly sweet and satisfying Halloween treat.
Roasted Pumpkin Soup
Yield: Makes 5 servings.
Ingredients
2 Tbsp. olive oil
2 tsp. ground cinnamon
3/4 cup chopped onion
1/2 cup chopped carrot
1/4 cup chopped celery
2 Tbsp. fresh minced ginger
1 Tbsp. minced garlic
1 can (15 oz.) pumpkin
3-1/2 cups low sodium chicken stock
Salt and freshly ground pepper, to taste
Chopped fresh sage, as garnish
Low-fat sour cream, as garnish (optional)
Directions
1 – In a medium saucepan, heat 2 Tbsp. olive oil over medium-high heat. When hot, add the cinnamon, onions, carrots, celery, ginger and garlic to the pan. Saute, stirring occasionally, until lightly caramelized, about 3 to 4 minutes. Add the canned pumpkin, stirring into the vegetables. Add chicken stock to the pan and bring the stock to a boil. Reduce to a simmer and cook the soup for 15 to 20 minutes, or until the vegetables are soft.
2 – Remove the soup from the heat and process in batches in the food processor. Season with salt and pepper, to taste. Garnish with chopped fresh sage and a dollop of low-fat sour cream (if desired).
Nutritional Information Per Serving:
111 calories
6 g total fat
<1 g saturated fat
11 g carbohydrate
3 g protein
4 g dietary fiber
437 mg sodium
https://diabeticgourmet.com/articles/october-and-pumpkins-go-hand-in-hand/
Petitchef
Foodista
Posts I Like
Create a free website or blog at WordPress.com.
Entries and comments feeds.
