Diabetic Dessert of the Week – ALMOND CHEESECAKE BARS

May 5, 2022 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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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. 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/

ALMOND CHEESECAKE BARS
Light and creamy cheesecake bars topped with toasted almonds. Recipe for Almond Cheesecake Bars from our Desserts recipe section.

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 Side Dish of the Week – Boston-Style Baked Beans

May 1, 2022 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 Boston-Style Baked Beans. This week’s side dish is made using Navy Beans, Bacon, Onion, Yellow Mustard, Splenda, and Molasses. The Dish is 140 calories and 16 net carbs. 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 2022! https://www.cooksrecipes.com/index.html

Boston-Style Baked Beans
A delicious formula for rich and flavorful, diabetic-friendly Boston baked beans.

Recipe Ingredients:
4 (15-ounce) cans navy beans, undrained1/2 pound bacon, chopped
1 medium onion, chopped
1/4 cup yellow mustard
1/3 cup Splenda® No Calorie Sweetener, Granular
2 tablespoons robust molasses

Cooking Directions:
1 – Preheat oven to 375°F (190°C).
2 – Drain navy beans and reserve 1 1/4 cups liquid.
3 – Fry bacon in a large skillet until browned. Remove bacon and reserve half of the bacon fat.
4 – Fry onion in reserved bacon fat and cook until translucent. Stir in beans and remaining ingredients.
5 – Pour beans into a 3-quart baking dish.
6 – Bake for 45 minutes.
Makes 18 servings.

Nutritional Information Per Serving (1/18 of recipe): Calories: 140 Calories from Fat: 25 Total Fat: 3g Saturated Fat: 1g Cholesterol: 5mg Sodium: 520mg Total Carbs: 21g Dietary Fiber: 5g Sugars: 3g Protein: 9g.
https://www.cooksrecipes.com/diabetic/boston-style_baked_beans_recipe.html

Diabetic Dish of the Week – Chicken Dinner Salad with Green Onion Dressing

April 26, 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 Dinner Salad with Green Onion Dressing. Some of the ingredients you’ll be needing to make the Dish are Boneless and Skinless Chicken Breasts, Iceberg Lettuce, Tomatoes, Cucumbers, Green Onions, Worcestershire Sauce, Dry Mustard, Splenda, 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 2022! https://www.diabetesselfmanagement.com/

Chicken Dinner Salad with Green Onion Dressing
This entrée salad comes together in less than an hour and is hearty enough to serve on its own for supper. And with just 12 grams of carb per serving, it will help keep you blood glucose on an even keel.

Ingredients
Preparation time: 10 minutes
Cooking time: 30 minutes to cook chicken.

4 cooked chicken breasts (3 ounces each), boneless, skinless
4 cups iceberg lettuce, washed and torn into bite-size pieces
4 small tomatoes (about 3 1/2 inches in diameter) or 24 grape tomatoes
1 large cucumber (about 8 inches), sliced thinly
1 cup grated carrot
4 ounces green onions
1/4 cup canola oil or extra-virgin olive oil
1/3 cup red wine vinegar
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
2 packets Splenda
2 tablespoons water
1/4 teaspoon black pepper
2 dashes salt
1/4 cup fresh cilantro leaves (optional)

Directions
Yield: 4 servings
Serving size: 1 breast on 1 1/2 cups salad

Dressing:

1 – Cut chicken into bite-size cubes and set aside. Place 1 cup torn iceberg lettuce on each of four salad plates. Quarter each tomato and place quarters around each plate, or place 6 grape tomatoes on each plate. Distribute cucumber slices evenly between tomato slices on each plate. Top with grated carrots (1/4 cup per plate) and chicken.

2 – Trim the roots and 2 inches from the tops of the green onions. In a blender or food processor, combine all dressing ingredients and blend thoroughly until well mixed. Pour approximately 1/4 cup dressing over each salad. Top with cilantro if desired.

Nutrition Information:
Calories: 255 calories, Carbohydrates: 12 g, Protein: 18 g, Fat: 15 g, Saturated Fat: 2 g, Cholesterol: 56 mg, Sodium: 411 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/chicken-dinner-salad-with-green-onion-dressing/

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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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Chocolate Zucchini Cake Recipe for Diabetics

January 13, 2022 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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Here’s a recipe for a Chocolate Zucchini Cake Recipe for Diabetics. Some of the ingredients you’ll be needing are Grated Zucchini, Unsweetened Applesauce, Skim Milk, Splenda, Cocoa Powder, Whipped Topping, Berries 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 2022! https://www.diabetesselfmanagement.com/

Chocolate Zucchini Cake Recipe for Diabetics
Get your chocolate fix and the nutritional benefits of peak-season zucchini in this crave-worthy cake!

Ingredients
Preparation time: 8 minutes
Cooking time: 35 minutes.

Nonstick cooking spray
2 cups finely grated zucchini (from about 2 medium, 6-inch-long, unpeeled)
1/2 cup canola oil
2 whole eggs plus 1 egg white
1/2 cup unsweetened applesauce
1 cup skim milk
1 1/2 teaspoons vanilla
2 1/2 cups all-purpose flour
1 cup Splenda, No Calorie Sweetener, Granular
1/2 cup white sugar
1/2 cup cocoa powder
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
Fat-free, nondairy whipped topping (optional)
15 berries of any kind (optional)

Directions
Yield: 15 servings
Serving size: 3″ x 2 1/2″ Square

1 – Preheat oven to 350°F. Spray a 9″ x 13″ baking pan with nonstick cooking spray. In a large bowl, combine the first six ingredients and mix well. Add remaining ingredients and stir until well blended. Pour into prepared pan. Bake for 30–35 minutes, until an inserted toothpick comes out clean. Cool. Cut into 15 servings (5 rows in one direction and 3 in the other). If desired, top each piece of cake with 1 tablespoon fat-free nondairy whipped topping and a berry of your choice. (Topping provides less than 5 grams of carbohydrate and is considered a free food).

Nutrition Information:
Calories: 181 calories, Carbohydrates: 20 g, Protein: 5 g, Fat: 9 g, Saturated Fat: 1 g, Sodium: 268 mg, Fiber: 2 g

Chocolate Zucchini Cake Recipe for Diabetics

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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.

Subscribe to Diabetes Self-Management Magazine

Diabetic Dessert of the Week – Pecan-Cranberry Upside-Down Cake

January 6, 2022 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is a Pecan-Cranberry Upside-Down Cake. To make this week’s recipe you’ll be needing Light Margarine, Cranberries, Brown Sugar Blend Splenda, Pecans, Splenda No Calorie Sweetener, Flour, Baking Powder, Salt, Cinnamon, Baking Powder, Egg Substitute, Milk, Almond Extract, Canola Oil, and Fat-Free Nondairy Whipped Topping. This isn’t your average Upside Down Cake! 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/

Pecan-Cranberry Upside-Down Cake
Featuring the flavors of peak-season pecans and cranberries, this moist and delicious flipped cake is the perfect complement for your holiday table! And with only 17 grams of carb per serving, it’s easier to leave room in your meal plan for a decadent slice.

Ingredients
Preparation time: 5 minutes
Cooking time: 30 minutes.

2 tablespoons light margarine
1/2 cup fresh or frozen cranberries
1/2 cup Brown Sugar Blend Splenda, No Calorie Sweetener, granular
1/4 cup chopped pecans
1 cup Splenda, No Calorie Sweetener, granular
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup liquid egg substitute
1 cup skim milk
1/2 teaspoon almond extract
1/4 cup Enova or canola oil
Fat-free nondairy whipped topping (optional)

Directions
Yield: 10 servings
Serving size: 1/10th of cake

* Heat oven to 350°F. Melt light margarine in microwave or over low heat in small skillet on stove. Pour melted margarine into a 9-inch nonstick round cake pan, and use a pastry brush to evenly spread the margarine across the bottom of the pan. In a small bowl, combine cranberries, Brown Sugar Blend Splenda, and pecans. Pour mixture over melted margarine in an even layer. In another small bowl, combine Splenda (white), flour, baking powder, salt, and cinnamon and stir well with a spoon. Add liquid egg substitute, milk, almond extract, and oil, and stir until batter is smooth. Pour batter over fruit and nut mixture evenly. Bake for 30 minutes, or until lightly brown on top. Remove from oven and allow to cool 5 minutes, then carefully invert using protective gloves onto a serving plate and remove pan. Allow cake to cool. Cut into 10 slices and top each with 1 tablespoon fat-free nondairy whipped topping if desired.

Nutrition Information:
Calories: 165 calories, Carbohydrates: 17 g, Protein: 4 g, Fat: 9 g, Saturated Fat: 1 g, Cholesterol: 1 mg, Sodium: 289 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/pecan-cranberry-upside-down-cake/

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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.
https://www.diabetesselfmanagement.com/subscribe/

Diabetic Side Dish of the Week – Fresh Cranberry Relish Recipe for Diabetics

November 7, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is a Fresh Cranberry Relish Recipe for Diabetics. To make this week’s Dish you’ll be needing Oranges, Granny Smith Apples, Cranberries, and Splenda. There’s 49 calories and 12 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 2021! https://www.diabetesselfmanagement.com/

Fresh Cranberry Relish Recipe for Diabetics
Had enough of cranberry sauce out of a can? This low-carb, homemade version of the traditional Thanksgiving side will quickly become a family favorite!

Ingredients
Preparation time: 15 minutes
Chilling time: 24 hours

2 oranges
2 Granny Smith apples, cored
1 (12-ounce) package cranberries, washed
18 packets Splenda artificial sweetener (or 3/4 cup Splenda granular)

Directions
Yield: 11 servings
Serving size: 1/2 cup

1 – Peel oranges. Place peel from one orange in food processor (discard the other peel) and process until finely chopped. Remove any seeds from oranges and process oranges, apples, and cranberries, one at a time, in a food processor. Mix orange peel, oranges, apples, cranberries, and Splenda in a bowl until the sweetener is mixed throughout the fruit. Refrigerate for 24 hours before serving.

Nutrition Information:
Calories: 49 calories, Carbohydrates: 13 g, Protein: <1 g, Fat: 0 g, Saturated Fat: 0 g, Sodium: 2 mg, Fiber: <1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/fresh-cranberry-relish/

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/

Cranberry “Crunch” Cookies

November 4, 2021 at 6:01 AM | Posted in CooksRecipes, diabetes, diabetes friendly | Leave a comment
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I have a recipe that’s perfect for the upcoming Thanksgiving Holiday, Cranberry “Crunch” Cookies. There’s always Cranberries somewhere on your Thanksgiving table so why not in the Cookies! To make these Cookies you’ll be needing Splenda, NESTLÉ CRUNCH Candy Bar, Orange Peel, Dried Cranberries, All Purpose Flour, Baking Soda, Egg, and Vanilla Extract. 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

Cranberry “Crunch” Cookies
The cranberries and chopped chocolate bar give these reduced-carb cookies just the right touch of sweetness. Perfect for any occasion.

Recipe Ingredients:
1/4 cup (1/2 stick) unsalted butter, softened
3 tablespoons granular sugar blend for baking (such as SPLENDA)
2 tablespoons brown sugar blend for baking (such as SPLENDA)
1 large egg
1/2 teaspoon vanilla extract
1/4 teaspoon grated orange peel
3/4 cup all-purpose flour
1/4 teaspoon baking soda
1/4 cup dried cranberries
1 (1.55 ounces) NESTLÉ CRUNCH Candy Bar, chopped

Cooking Directions:
1 – Preheat oven to 350°F (175°C).
2 – Beat butter, granular sugar blend and brown sugar blend in small mixer bowl until smooth. Beat in egg, vanilla extract and orange peel. Gradually beat in flour and baking soda. Stir in cranberries and chopped Crunch bar. Drop by rounded teaspoon onto ungreased baking sheets.
3 – Bake for 7 to 9 minutes or just until golden around edges. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Makes 2 dozen cookies.

Nutritional Information Per Serving (1/24 of recipe): Calories: 50 Calories from Fat: 15 Total Fat: 1.5 g Saturated Fat: 1 g Cholesterol: 10 mg Sodium: 20 mg Carbohydrates: 8 g Dietary Fiber: 0 g Sugars: 4 g Protein: 1 g.
https://www.cooksrecipes.com/cookie/cranberry_crunch_cookies_recipe.html

Diabetic Dessert of the Week – Caramel Apple Pecan Cheesecake

September 9, 2021 at 6:02 AM | Posted in CooksRecipes, dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is a Caramel Apple Pecan Cheesecake. To make this week’s recipe you’ll be needing Apple Pie Filling, Reduced Fat Graham Crackers, Splenda® Granulated No Calorie Sweetener, Vanilla Extract, Eggs, Caramel Ice Cream Topping, and Chopped Pecans. 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

Caramel Apple Pecan Cheesecake
A sweet way to end a meal anytime of the year.

Recipe Ingredients:

1 (21-ounce) can apple pie filling
1 (6-ounce) reduced fat graham cracker pie crust
2 (8-ounce) containers nonfat cream cheese, at room temperature
1/3 cup Splenda® Granulated No Calorie Sweetener
1 teaspoon vanilla extract
2 large eggs
1/4 cup caramel ice cream topping
1/3 cup chopped pecans

 

Cooking Directions:

1 – Preheat oven to 350°F (175°C). Reserve 3/4 cup of apple pie filling.
2 – Spoon remaining pie filling into crust. In a large bowl, combine cream cheese, Splenda® Granulated Sweetener, and vanilla. Beat until smooth, then beat in eggs one at a time. Pour over apple filling in crust.
3 – Bake in a preheated oven at 350°F (175°C) for 35 minutes, or until center is set. Remove from oven, and cool to room temperature.
4 – In a small saucepan melt caramel with reserved apple filling. Arrange apple slices around outside edge of cheesecake. Spread caramel sauce evenly over the top. Sprinkle with chopped pecans. Chill until ready to serve.
Makes 12 servings.

Nutritional Information Per Serving (1/12 of recipe): Calories: 200; Calories from Fat: 60; Total Fat: 6g; Saturated Fat: 1g; Cholesterol: 40mg; Sodium: 320mg; Total Carbs: 30g; Dietary Fiber: 1g; Sugars: 9g; Protein: 8g.
https://www.cooksrecipes.com/diabetic/caramel_apple_pecan_cheesecake_recipe.html

Diabetic Dessert of the Week – Cantaloupe-Berry Salad with Mint-Yogurt Dressing

July 1, 2021 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is a Cantaloupe-Berry Salad with Mint-Yogurt Dressing. To make this week’s Recipe you’ll be needing Cantaloupe, Fresh Berries, Fresh Mint, Fat Free Plain Yogurt, Honey, Splenda, and Grated Lemon Zest. Salad or Dessert? 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/

Cantaloupe-Berry Salad with Mint-Yogurt Dressing
A delightfully light and refreshing summer salad featuring fresh and juicy cantaloupe and blueberries!

Ingredients
Preparation time: 15 minutes

1 whole cantaloupe, about 5 inches in diameter
1 cup fresh blueberries, washed and drained
4 sprigs fresh mint (for garnish)
1 cup fat-free plain yogurt
1 tablespoon finely chopped fresh mint leaves
1 tablespoon honey
2 packets Splenda
1 teaspoon grated lemon zest

Directions
Yield: 4 servings
Serving size: 1 cup

1 – Cut cantaloupe in half and remove seeds from internal cavity. Carefully remove flesh from rind with a sharp knife. Cut melon into bite-size pieces (should yield about 3 cups). In a medium bowl, mix melon with berries. In a small bowl, combine dressing ingredients with a small whisk or spoon. Scoop 1 cup of fruit into a serving dish, and top with 1/4 cup of dressing. Add 1 sprig of mint for garnish.

Nutrition Information:
Calories: 120 calories, Carbohydrates: 25 g, Protein: 5 g, Fat: 0 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 62 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/salads/cantaloupe-berry-salad-with-mint-yogurt-dressing/

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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.
https://www.diabetesselfmanagement.com/subscribe/

Chicken Dinner Salad with Green Onion Dressing

November 29, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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I have another Diabetic Friendly Dish to pass along, Chicken Dinner Salad with Green Onion Dressing. Some of the ingredients you’ll be needing to make the Dish are Boneless and Skinless Chicken Breasts, Iceberg Lettuce, Tomatoes, Cucumbers, Green Onions, Worcestershire Sauce, Dry Mustard, Splenda, 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 2020! https://www.diabetesselfmanagement.com/

Chicken Dinner Salad with Green Onion Dressing

Ingredients
Preparation time: 10 minutes
Cooking time: 30 minutes to cook chicken.

4 cooked chicken breasts (3 ounces each), boneless, skinless
4 cups iceberg lettuce, washed and torn into bite-size pieces
4 small tomatoes (about 3 1/2 inches in diameter) or 24 grape tomatoes
1 large cucumber (about 8 inches), sliced thinly
1 cup grated carrot
4 ounces green onions
1/4 cup canola oil or extra-virgin olive oil
1/3 cup red wine vinegar
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
2 packets Splenda
2 tablespoons water
1/4 teaspoon black pepper
2 dashes salt
1/4 cup fresh cilantro leaves (optional)

Directions
Yield: 4 servings
Serving size: 1 breast on 1 1/2 cups salad

Dressing:

1 – Cut chicken into bite-size cubes and set aside. Place 1 cup torn iceberg lettuce on each of four salad plates. Quarter each tomato and place quarters around each plate, or place 6 grape tomatoes on each plate. Distribute cucumber slices evenly between tomato slices on each plate. Top with grated carrots (1/4 cup per plate) and chicken.

2 – Trim the roots and 2 inches from the tops of the green onions. In a blender or food processor, combine all dressing ingredients and blend thoroughly until well mixed. Pour approximately 1/4 cup dressing over each salad. Top with cilantro if desired.

Nutrition Information:
Calories: 255 calories, Carbohydrates: 12 g, Protein: 18 g, Fat: 15 g, Saturated Fat: 2 g, Cholesterol: 56 mg, Sodium: 411 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/chicken-dinner-salad-with-green-onion-dressing/

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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