“Meatless Monday” Recipe of the Week – Vegetarian Sloppy Joes

October 16, 2017 at 5:44 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Vegetarian Sloppy Joes. Add your own favorite spices and herbs. For added heat you can add a Dash hot sauce or tabasco sauce. Enjoy and Eat Healthy!

 

Vegetarian Sloppy Joes

Ingredients
1/4 cup extra light olive oil
1/2 cup minced onion
2 (8 ounce) packages tempeh
1/2 cup minced green bell pepper
2 cloves garlic, minced
1/4 cup tomato sauce
1 tablespoon vegetarian low-sodium Worcestershire sauce
1 tablespoon honey
1 tablespoon blackstrap molasses
Dash hot sauce or tabasco sauce (optional)
1-2 tsp chili powder, plus more to taste
1/4 teaspoon cayenne pepper
1/4 teaspoon celery seed
1/4 teaspoon ground cumin
1/4 teaspoon sea salt
1/2 teaspoon ground coriander
1/2 teaspoon dried thyme
1/2 teaspoon oregano
1/2 teaspoon smoked paprika
1 pinch ground black pepper
whole-grain hamburger buns

Directions
1 – Heat oil in a deep, 10-inch skillet over medium-low heat. Cook the onion in the oil until translucent. Crumble the tempeh into the skillet; cook and stir until golden brown. Add the green pepper and garlic; cook another 2 to 3 minutes.
2 – Stir in the tomato sauce, Worcestershire sauce, honey, molasses, Dash hot sauce or tabasco sauce (optional), chili powder, cayenne pepper, celery seed, cumin, salt, coriander, thyme, oregano, paprika, and black pepper; stir. Simmer another 10 to 15 minutes. Spoon hot onto whole-grain hamburger buns to serve. Enjoy!

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“Meatless Monday” Recipe of the Week – Spicy Chickpeas and Couscous

October 9, 2017 at 5:24 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Spicy Chickpeas and Couscous. The recipe comes from the Diabetes Self-Management website which has a wide assortment of Diabetic Friendly recipes, tips, and Diabetic news. Check it out today. So Enjoy and Eat Healthy! https://www.diabetesselfmanagement.com/

 

Spicy Chickpeas and Couscous
Ingredients

1 can (about 14 ounces) vegetable broth
1 teaspoon ground coriander
1/2 teaspoon ground cardamom
1/2 teaspoon turmeric
1/2 teaspoon hot pepper sauce
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1 cup matchstick-size carrots
1 can (15 ounces) chickpeas, rinsed and drained
1 cup frozen green peas
1 cup quick-cooking couscous
2 tablespoons chopped fresh mint or parsley

Directions

1 – Combine vegetable broth, coriander, cardamom, turmeric, pepper sauce, salt, and cinnamon in large saucepan; bring to a boil over high heat. Add carrots; reduce heat and simmer 5 minutes.

2 – Add chickpeas and green peas; return to a simmer. Simmer, uncovered, 2 minutes.

3 – Stir in couscous. Cover; remove from heat. Let stand 5 minutes or until liquid is absorbed. Sprinkle with mint.

Yield: 6 servings.

Nutrition Facts Per Serving:
Calories: 226 calories, Carbohydrates: 2 g, Protein: 9 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 431 mg, Fiber: 10 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/spicy-chickpeas-couscous/

“Meatless Monday” Recipe of the Week – VEGETABLE SOUP WITH SHIRATAKI AND EDAMAME

September 25, 2017 at 5:02 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – VEGETABLE SOUP WITH SHIRATAKI AND EDAMAME. You’ll be using the Skinny Noodles Spinach Fettuccine (shirataki noodles). The recipe is from the Diabetic Gourmet Magazine website and Magazine. The Diabetic Gourmet site has a huge selection of Healthy and Diabetic Friendly recipes so be sure to check it out today! Plus don’t forget to subscribe to the Diabetic Gourmet Magazine. Enjoy and Eat Healthy! https://diabeticgourmet.com/

 

VEGETABLE SOUP WITH SHIRATAKI AND EDAMAME
Ingredients

 

1 (8 oz) package Skinny Noodles Spinach Fettuccine (shirataki noodles), drained, rinsed, cut to 4

 

inch pieces, and set aside
4 cup vegetable broth
1 clove garlic, crushed
1 cup chopped carrots
1 cup chopped celery
1/2 cup shelled edamame
1/2 cup chopped onion
Salt and pepper to taste

Directions

Pour broth in a pot and add all ingredients except Skinny Noodles Spinach Fettuccine.
Bring to a boil; lower heat and cook for 5-10 minutes until vegetables are fork tender.
Add Skinny Noodles, and cook for another 5-7 minutes.
Add salt and pepper to taste and serve hot.

Recipe Yield: Makes 4 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 62
Fat: 1 grams
Fiber: 4 grams
Protein: 3 grams
Carbohydrates: 11 grams
https://diabeticgourmet.com/diabetic-recipes/vegetable-soup-with-shirataki-and-edamame

“Meatless Monday” Recipe of the Week – Roasted Vegetables

September 11, 2017 at 5:30 AM | Posted in Uncategorized | 2 Comments
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This week’s “Meatless Monday” Recipe of the Week is Roasted Vegetables. Simple, easy to make, and delicious Casserole dish! Substitute your own favorite Vegetables to make this dish that goes great with everything or by its self. Enjoy and Eat Healthy!

 

Roasted Vegetables

Ingredients
1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
4 Yukon Gold potatoes, cubed
1 red onion, quartered
1/2 tablespoon roasted cumin
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh rosemary
1/4 cup extra light olive oil
2 tablespoons balsamic vinegar
sea salt and freshly ground black pepper, to taste
* If you would like to add some heat try a sprinkle of red pepper flakes

Directions
1 – Preheat oven to 475 degrees F (245 degrees C).
2 – In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
3 – In a small bowl, stir together cumin, thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
4 – Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

“Meatless Monday” Recipe of the Week – Vegetables Bolognese

September 4, 2017 at 5:39 AM | Posted in CooksRecipes, Meatless Monday, vegetables | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Vegetables Bolognese. A Vegetarian Bolognese for your Whole Grain Pasta! Made with a good selection of Vegetables and Spicy Pasta Sauce. The recipe has different versions online, I’m going with the one from the CooksRecipes website. The Cooks site has a huge selection of recipes of all cuisines and tastes! Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

Vegetables Bolognese
A vegetarian alternative to the traditional Italian meat-based sauce, Bolognese.

Recipe Ingredients:

1/2 cup dried tomatoes
1/2 cup boiling water
2 medium-size sweet onions, chopped
2 small zucchini, chopped
1 medium-size green bell pepper, chopped
1 medium-size red bell pepper, chopped
1 cup sliced fresh mushrooms
2 garlic cloves, minced
2 tablespoons olive oil
1 (26-ounce) jar spicy pasta sauce
1/2 cup chopped fresh basil
Hot cooked pasta for accompaniment

Cooking Directions:

1 – Stir together dried tomatoes and 1/2 cup boiling water in a bowl; let stand 30 minutes. Drain, chop, and set aside.
2 – Sauté onion and next 5 ingredients in hot oil in a large skillet over medium-high heat 6 to 8 minutes or until vegetables are tender. Stir in chopped tomato.
3 – Stir in pasta sauce, and bring to a boil. Reduce heat; stir in basil, and simmer, stirring occasionally, 5 minutes. Serve over hot cooked pasta.
Makes 6 servings.
http://www.cooksrecipes.com/mless/vegetables-bolognese-recipe.html

“Meatless Monday” Recipe of the Week – Cheese Stuffed Green Peppers

August 28, 2017 at 5:32 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Cheese Stuffed Green Peppers. It’s from the CooksRecipes website which has a huge selection of recipes to please all tastes and cuisines. So Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

Cheese Stuffed Green Peppers

These appealing cheese and rice stuffed bell peppers make a comforting and satisfying meatless entrée or a hearty side dish.

Recipe Ingredients:

6 medium green peppers
1/3 cup chopped onion
2 tablespoons butter
3 cups cooked regular rice
3 cups (12 ounces) shredded Wisconsin Cheddar cheese
2 tablespoons chopped pimento
1/2 teaspoon kosher or sea salt

Cooking Directions:

1 – Cut off tops of green peppers; remove seeds and membrane. Cook 5 minutes in boiling salted water; drain.
2 – Sauté onion in butter until golden.
3 – In a mixing bowl combine onion, rice, cheddar cheese, pimento and salt; toss to blend. Spoon into green pepper cups, packing down lightly. Place peppers upright in a 10x6x1 1/2-inch baking dish.
4 – Bake in a preheated oven at 350°F (175°C) for 25 to 30 minutes or until heated through.
Makes 6 servings.

http://www.cooksrecipes.com/mless/cheese_stuffed_green_peppers_recipe.html

Slow Cooker Soups

August 25, 2017 at 5:57 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its Slow Cooker Soups. Easily prepared, Delicious, and Diabetic Friendly Slow Cooker Soups. With recipes like; Chicken Mulligatawny Soup, Vegetarian Black Bean Soup, and Country Italian Beef Stew. Find these and more all at the Diabetic Living Online website. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 

Slow Cooker Soups
You’re juggling a thousand responsibilities each day; the last thing you want to do when you come home is make dinner. With a little help from your slow cooker, you can throw together a few ingredients in the morning and sit down later to a steaming bowl of goodness. And the best part about dinner in one pot: fewer plates to spin on the way to the sink.

 

Chicken Mulligatawny Soup

Curry powder offers a delicious taste to this Asian-inspired soup. Dish it up tonight for a low-calorie meal the whole family will love…….

 

Vegetarian Black Bean Soup

Spice up dinner tonight with this jalapeno-infused slow simmer. You’ll get a kick of Mexican flavor without eating too much carbohydrate — just 37 grams per serving……

 

Country Italian Beef Stew

Satisfy any appetite with this flavor-filled stew. Rosemary and basil amp up the Italian zest while keeping calories and carbs to a minimum……..

 

* Click the link below to get all the Slow Cooker Soups
http://www.diabeticlivingonline.com/diabetic-recipes/soup/slow-cooker-soups

“Meatless Monday” Recipe of the Week – Grilled Beany Zucchini

August 14, 2017 at 5:04 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a- Grilled Beany Zucchini. The recipe is off the CooksRecipes website. The Cooks site has a huge selection of recipes to please all tastes and cuisines so check it out today. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

Grilled Beany Zucchini

Hollowed out zucchini are stuffed with a savory Italian-seasoned bean filling and grilled just until the shells are crisp-tender.

Recipe Ingredients:

4 large zucchini, cut lengthwise into halves
1 cup chopped red bell pepper
1 cup chopped onion
2 teaspoons minced garlic
1 tablespoon olive oil
1 medium tomato, seeded, chopped
1 tablespoon fresh basil or 1 teaspoon dried basil leaves
1 (15-ounce) can garbanzo or red beans (1 1/2 cups), rinsed, drained and coarsely mashed
1/4 cup freshly grated Parmesan cheese – divided use

Cooking Directions:

1 – Hollow out zucchini with sharp knife, leaving 1/4-inch shells; reserve shells. Chop zucchini that was removed.
Sauté chopped zucchini, bell pepper, onion, and garlic in oil in large skillet until crisp-tender, about 8 minutes. Add tomato and basil and sauté until tomato is wilted and mixture is fairly dry, about 5 minutes.
2 – Add beans to side of skillet; coarsely mash about half the beans. Mix beans and 2 tablespoons cheese into zucchini mixture.
3 – Spoon mixture into reserved zucchini shells; sprinkle with remaining 2 tablespoons cheese. Grill, covered, over medium-hot coals until zucchini shells are crisp-tender when pierced with a sharp knife, 10 to 15 minutes.

Makes 4 main-dish servings.

Nutritional Information Per Serving (1/4 of recipe): Calories 240; Fat 7 g; % Calories from Fat 24; Calcium 152 mg; Carbohydrate 37g; Folate 138 mcg; Sodium 327 mg; Protein 11 g; Dietary Fiber 9 g; Cholesterol 4 mg.

http://www.cooksrecipes.com/mless/grilled_beany_zucchini_recipe.html

“Meatless Monday” Recipe of the Week – Roasted Eggplant Lasagna

August 7, 2017 at 5:32 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week – Roasted Eggplant Lasagna. Lasagna made healthier by using sliced eggplant instead of pasta noodles. Thank you to Angie G. for passing this recipe along.

Roasted Eggplant Lasagna

Ingredients
1 large eggplant, peeled and cut into 1/4-inch slices
sea salt to taste
2 tablespoons extra light olive oil, or as needed
1 (16 ounce) container low fat ricotta cheese
2 cups shredded reduced fat Italian cheese blend
1 egg or 1/4 cup Egg Beater’s egg substitute
2 cloves garlic, minced
2 sprigs fresh oregano, chopped
3 sprigs fresh thyme, chopped
10 grinds fresh black pepper
2 1/2 cups tomato sauce
1 (10 ounce) package frozen chopped spinach, thawed and drained
6 slices reduced calorie mozzarella cheese

Directions
1 – Preheat oven to 450 degrees F (230 degrees C).
2 – Place eggplant slices on a wire rack; sprinkle with salt. Let sit until some liquid starts beading on slices, about 20 minutes. Rinse salt off eggplant slices and pat dry. Brush olive oil over both sides of each slice. Arrange eggplant slices on a baking sheet.
3 – Roast in the preheated oven for 10 to 15 minutes. Flip eggplant slices and continue roasting until slices are tender and lightly browned, 15 to 20 more minutes. Remove eggplant from oven and reduce temperature to 350 degrees F (175 degrees C).
4 – Mix ricotta cheese, Italian cheese blend, egg, garlic, oregano, thyme, and black pepper together in a bowl.
5 – Line a 9-inch square pan with aluminum foil. Coat the bottom of the pan with about 1/2 cup tomato sauce; top with 1/2 of the eggplant slices. Layer eggplant slices with 1/2 of the spinach, 1/2 of the ricotta mixture, and 1/2 of the remaining tomato sauce. Continue layering with remaining ingredients, ending with sauce. Top with mozzarella slices. Cover pan with aluminum foil.
6 – Bake in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until cheese is brown and bubbling, 5 to 10 more minutes.

“Meatless Monday” Recipe of the Week – Jambalaya – Vegan

July 31, 2017 at 5:47 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Jambalaya – Vegan. Enjoy Jambalaya Vegan style! Tofu, Rice, and Red Bell Peppers highlight this week’s recipe. It’s from the CooksRecipes website. The Cooks site has an endless selection of recipes for all tastes and cuisines. Check it out today! Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

Jambalaya – Vegan

Bite-sized chunks of meatless sausage lend an authentic flair to this vegan version of a Creole-Cajun classic. Serve with coleslaw, sautéed greens (kale or collards), and fresh corn bread for a hearty, satisfying winter dinner.

Recipe Ingredients:

3 cups water
1 1/4 cups raw brown rice
2 tablespoons olive oil
14-ounce package Tofurkey or Field Roast vegan sausage links, sliced 1/2 inch thick
1 large onion, chopped
3 to 4 cloves garlic, minced
4 celery stalks, diced
1 medium green or red bell pepper, diced
1 (28-ounce) can diced tomatoes, with liquid
1 teaspoon each: paprika, dried oregano, dried basil
1/2 teaspoon dried thyme
Cayenne pepper to taste
Salt to taste

Cooking Directions:

1 – Combine the water and rice in a saucepan; bring to a rapid simmer, then lower the heat, cover, and simmer gently until the water is absorbed, about 30 to 35 minutes.
2 – Heat the oil in the large skillet. Add the onion and sauté over medium heat until the onion is translucent. Add the garlic, celery, and bell pepper, and sliced sausage links, and continue to sauté until all the vegetables and sausage are lightly browned.
3 – Add the remaining ingredients except the salt. Heat until the tomato liquid simmers, then cover and cook over low heat for 15 to 20 minutes.
4 – Combine the skillet mixture with the hot cooked rice in a large serving bowl and toss together thoroughly. Season to taste with salt (and a bit more cayenne if you’d like) and serve at once.

Makes 6 to 8 servings.
http://www.cooksrecipes.com/mless/jambalaya_recipe.html

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