“Meatless Monday” Recipe of the Week – Arroz con Huevos

January 16, 2023 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 Arroz con Huevos. To make the Dish you’ll be needing Water, Rice, Onion, Garlic, Salt, Green Pepper, Taco Sauce, Tomato, Eggs, and Shredded Cheddar Cheese. Perfect for Breakfast or Brunch. 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 2023! https://www.cooksrecipes.com/index.html

Arroz con Huevos

This hearty and satisfying dish, Mexican-style rice topped with poached eggs and garnished with shredded cheddar cheese, can be served anytime of the day.

Recipe Ingredients:
1 cup water
1/2 cup uncooked rice
1/4 cup chopped onion
1 clove garlic, minced
1/2 teaspoon salt
1/2 cup chopped green pepper
2 tablespoons bottled taco sauce or salsa
1/2 cup chopped tomato
4 large eggs
1/4 cup shredded cheddar cheese

Cooking Directions:

1 – In medium saucepan stir together water, rice, onion, garlic and salt, if desired. Cover. Over high heat, bring to boiling. Reduce heat to keep water simmering. About 10 minutes before rice is done (check rice package for total cooking time needed), stir in green pepper and taco sauce. Re-cover and cook until rice is tender, about 10 minutes longer. Stir in tomato. Remove from heat, cover and keep warm while poaching eggs.
2 – In saucepan or deep omelet pan, bring 2 to 3 inches of water to boiling. Reduce heat to keep water gently simmering. Break cold eggs, 1 at a time, into custard cup or saucer or break several into bowl. Holding dish close to water’s surface, slip eggs, 1 by 1 into water. Cook until whites are completely set and yolks begin to thicken but are not hard, about 3 to 5 minutes. With slotted spoon, lift out eggs. Drain in spoon or on paper towels and trim any rough edges, if desired.
3 – To serve, spoon 1/4 of the reserved rice mixture onto each of 4 plates. Top each with 1 of the poached eggs, sprinkle each egg with 1 tablespoon of the cheese.

Makes 4 servings.
https://www.cooksrecipes.com/mless/arroz_con_huevos_recipe.html

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Diabetic Side Dish of the Week – Southern-Style Crowder Peas

January 1, 2023 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | 1 Comment
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This week’s Diabetic Side Dish of the Week is Southern-Style Crowder Peas. To make this week’s recipe you’ll be needing Frozen Crowder Peas, Onion, Water, Sodium-Free Powdered Instant Beef Bouillon, Garlic Powder, Bay Leaf, Diced Ham, and Black Pepper. A little taste of the South! 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 2023! https://www.diabetesselfmanagement.com/

Southern-Style Crowder Peas
For an easy side dish packed with protein and veggies, whip up these simple crowder peas. Just combine all your chopped ingredients in a pan, stir well and voilà! You’ve got a tasty side that will pair well with any Southern feast.

Ingredients
Preparation time: 10 minutes
Cooking time: Approximately 45 minutes.

1 package (16 ounces) frozen crowder peas, thawed (frozen black-eyed peas can also be used)
1 small onion, finely chopped
2 cups water
2 teaspoons sodium-free powdered instant beef bouillon
1/2 teaspoon garlic powder
1 bay leaf
1 cup diced ham (approximately 4 1/2 ounces)
1/8 teaspoon black pepper

Directions
Yield: 4 cups
Serving size: 1/2 cup

1 – Place all ingredients in a large pan and stir to mix well. Cover and bring to a boil. Reduce heat to medium-low and simmer 40 minutes, or until peas are tender; stir occasionally. Remove bay leaf before serving.

Nutrition Information:
Calories: 126 calories, Carbohydrates: 16 g, Protein: 11 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 16 mg, Sodium: 24 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/southern-style-crowder-peas/

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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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Diabetic Dessert of the Week – CRANBERRY-ALMOND TARTS

December 29, 2022 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dessert of the Week is – CRANBERRY-ALMOND TARTS. The Tarts are made using Refrigerated Pie Crusts, Granulated Splenda No Calorie Sweetener, Water, Cranberries, Almonds, Almond Extract, Non-Dairy Whipped Topping, and Toasted Almond Slices. The Tarts are 100 calories and 8 net 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/

CRANBERRY-ALMOND TARTS
Cranberries and almond nestled in a flaky pastry make a sweet ending for a holiday party. Recipe for Cranberry-Almond Tarts from our Desserts recipe section.

Ingredients

1/2 (15 ounce) container refrigerated pie crusts
3/4 cup Splenda No Calorie Sweetener, Granulated
1/3 cup water
1 (12 ounce) bag fresh or frozen cranberries, thawed
1/4 cup chopped almonds, toasted
1/2 teaspoon almond extract
1 (8 ounce) carton non-dairy whipped topping
1/4 cup toasted almond slices

Directions

1 – Preheat oven to 375 degrees F.
Unroll pastry and roll to 1/8-inch thickness on a lightly floured surface; using a 2- inch square cookie cutter, cut out 24 squares, re-rolling pastry, if necessary. Place squares in ungreased miniature muffin pans. Place in freezer.
2 – Combine Splenda Granulated Sweetener and water in a saucepan, stirring until blended. Stir in cranberries. Bring mixture to a boil over medium-high heat. Cook, stirring constantly 2 minutes or until berries pop. Pour through a wire-mesh sieve, set over a bowl. Return liquid to saucepan; reserving berries. Bring liquid to a boil; reduce heat and simmer 5 minutes or until liquid is reduced to about 3 tablespoons. Pour sauce over cranberries, tossing to coat. Stir in almonds and almond extract. Spoon mixture into pastry shells.
3 – Bake 15 to 20 minutes or until pastry is golden and filling is set. Carefully remove tarts from muffin tins; cool on a wire rack.
NOTES:
Cranberries and almond nestled in a flaky pastry make a sweet ending for a holiday party.

Recipe Yield: Servings Per Recipe: 24Serving Size: 1 square tart

NUTRITIONAL INFORMATION PER SERVING:
Calories: 100
Fat: 6 grams
Saturated Fat: 2.5 grams
Fiber: 1 grams
Sodium: 55 milligrams
Protein: 1 grams
Carbohydrates: 9 grams
Sugars: 3 grams
https://diabeticgourmet.com/diabetic-recipes/cranberry-almond-tarts

Fluffy Carrot Soufflé

December 21, 2022 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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Here’s a recipe for a Fluffy Carrot Soufflé. To make this Side Dish you’ll be needing Baby Carrots, Water, Salt, Butter, All Purpose Flour, Baking Powder, Splenda® Granulated No Calorie Sweetener, Large Eggs, and Vanilla Extract. There’s 120 calories and 9 net carbs per serving. 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

Fluffy Carrot Soufflé
Tender baby carrots give this soufflé a natural sweet flavor.

Recipe Ingredients:
1 pound baby carrots
2 cups water
1/2 teaspoon salt
1/4 cup butter
3 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 cup Splenda® Granulated No Calorie Sweetener
3 large eggs
1 teaspoon vanilla extract

Cooking Directions:
1 – Preheat oven to 350°F (175°C).
2 – Combine carrots, water and salt in a medium saucepan; bring to a boil; reduce heat and cook, covered for 12 to 15 minutes or until carrots are tender. Drain.
3 – Process carrots and butter until smooth, stopping once to scrape down sides.
4 – Combine flour, baking powder, and Splenda® Granulated Sweetener; add to carrot mixture and process until blended.
5 – Add eggs, one at a time and process until blended.
6 – Add vanilla and pulse 2 or 3 times.
7 – Spoon mixture into a buttered 1 quart baking dish.
8 – Bake for 30 to 45 minutes or until thoroughly heated. Serve immediately.
Makes 5 servings.

Nutritional Information Per Serving (1/5 of recipe): Calories: 180; Calories from Fat: 120; Total Fat: 13g; Saturated Fat: 7g; Cholesterol: 150mg; Sodium: 450mg; Total Carbs: 11g; Dietary Fiber: 2g; Sugars: 5g; Protein: 5g.
https://www.cooksrecipes.com/diabetic/fluffy_carrot_souffle_recipe.html

“Meatless Monday” Recipe of the Week – Apple-Raspberry Granola Skillet

December 12, 2022 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 a Apple-Raspberry Granola Skillet. To make this week’s recipe you’ll be needing Reduced Fat Granola (without raisins), Water, Lemon Juice, Cornstarch, Apples, Ground Cinnamon, Frozen Unsweetened Raspberries, Sugar Substitute, Vanilla, and Almond Extract. There’s 86 calories and 17 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/

Apple-Raspberry Granola Skillet
This seasonal granola comes together quickly and makes a perfect breakfast or snack before hitting the hiking trails. It’s a perfect way to make use of your apple-picking haul!

Ingredients
1 cup reduced-fat granola without raisins
2 tablespoons water
1 tablespoon lemon juice
2 teaspoons cornstarch
1 pound apples, cored and sliced
1/2 teaspoon ground cinnamon
4 ounces frozen unsweetened raspberries
3 packets sugar substitute
1/2 teaspoon vanilla
1/4 teaspoon almond extract

Directions
Yield: 8 servings
Serving size: 1/2 cup

1. Place granola in small resealable food storage bag; seal tightly. Crush to coarse crumb texture; set aside.

2. Combine water, lemon juice, and cornstarch in small bowl; stir until cornstarch is completely dissolved.

3. Combine apples, cornstarch mixture, and cinnamon in 10-inch skillet; stir until blended. Heat over medium-high heat. Bring to a boil. Boil 1 minute, or until thickened, stirring constantly.

4. Remove skillet from heat. Gently fold in raspberries, sugar substitute, vanilla, and almond extract. Sprinkle granola crumbs evenly over top. Let stand, uncovered, 30 minutes.

Nutrition Information:
Calories: 86 calories, Carbohydrates: 19 g, Protein: 1 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 31 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/snacks-appetizers/apple-raspberry-granola-skillet/

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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/

Turkey Supreme Pizza Bake FRIDAY

December 9, 2022 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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Here’s another Jennie – O Recipe, Turkey Supreme Pizza Bake. To make this recipe you’ll be needing Penne Pasta, JENNIE-O® Lean Italian Seasoned Ground Turkey, Onion, Bell Pepper, HORMEL® Pizza Style Canadian Bacon, Pizza Sauce, Sliced Mushrooms, Water, and Shredded Mozzarella Cheese. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Stay Safe and Make the SWITCH in 2022! https://www.jennieo.com/

Turkey Supreme Pizza Bake
A great casserole can make your family’s day. That goes double for pizza casseroles. With Canadian bacon, mushrooms and bell peppers, this Turkey Supreme Pizza Bake recipe is supreme in more ways than one.

Total Time – 1 Hour
Serving Size – 6 Servings

Ingredients
3 – cups uncooked penne pasta
1 – (16-ounce) package JENNIE-O® Lean Italian Seasoned Ground Turkey
1 – onion, chopped
1 – bell pepper, chopped
1 – (3.5-ounce) package HORMEL® Pizza Style Canadian Bacon, slices cut in half
1 – (15-ounce) can pizza sauce
1 – (4-ounce) can sliced mushrooms, drained
1/4 – cup water
1/2 – cup shredded pizza or mozzarella cheese

Directions
1) Heat oven to 350°F. Cook pasta according to package . While pasta is cooking, in pre-heated skillet add ground turkey and onion, stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer

2) In large bowl, stir together pasta, ground turkey mixture, bell pepper, Canadian bacon, pizza sauce, mushrooms and water.

3) Spoon pasta mixture into a three-quart casserole coated with cooking spray. Sprinkle with cheese. Cover.

4) Bake 25 to 30 minutes or until hot and cheese is melted.

Nutrition
Calories – 400
Protein – 26g
Carbohydrates – 51g
Fiber – 3g
Sugars – 5g
Fat – 9g
Cholesterol – 65mg
Sodium – 810mg
Saturated Fat – 3g
https://www.jennieo.com/recipes/turkey-supreme-pizza-bake/

Diabetic Side Dish of the Week – Fresh Cranberry Salad

December 4, 2022 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 Salad. To make this week’s Dish you’ll be needing Water, Fresh Cranberries, Sucralose Sugar Substitute, Raspberry Flavored Sugar Free Gelatin, Grated Orange Peel, Diced Orange, and Diced Celery. There’s 31 calories and 5 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/

Fresh Cranberry Salad
Perfect for the holidays, this salad features the seasonal flavors of cranberries and citrus. It’s perfect for pairing with poultry, ham, and more!

Ingredients

1 cup water

3 cups fresh cranberries

3 packets sucralose sugar substitute

1 package (4-serving size) raspberry-flavored sugar-free gelatin

3/4 cup cold water

1 tablespoon finely grated orange peel

1/2 cup peeled, diced orange

1/2 cup diced celery

Directions
Yield: 8 servings
Serving size: 1/8 of recipe

1. Bring water to boil in medium saucepan over medium-high heat. Add cranberries and sugar substitute. Cook and stir until mixture returns to boil. Reduce heat to medium and simmer, stirring occasionally, 10 minutes, or until cranberries have popped open. Mixture will be thickened.

2. Pour gelatin into medium heat-safe bowl. Pour hot cranberry mixture over gelatin and stir until gelatin dissolves completely.

3. Stir in cold water, orange peel, diced orange, and celery. Mix well and pour into an 8-inch square pan and refrigerate until set, about 4 hours.

Nutrition Information:
Calories: 31 calories, Carbohydrates: 7 g, Protein: 1 g, Fat: 1 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 34 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/sides/fresh-cranberry-salad/

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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/

Simple Stuffed Peppers

December 2, 2022 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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Here’s another Jennie – O Turkey Recipe, Simple Stuffed Peppers. To make this Recipe you’ll be needing Bell Peppers, JENNIE-O® Lean Ground Turkey, Gluten Free Taco Seasoning, Water, Black Beans, Shredded Cheddar Cheese, Sour Cream, and Salsa. Just Stuff It! You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Stay Safe and Make the SWITCH in 2022! https://www.jennieo.com/

Simple Stuffed Peppers
Stuffed peppers are a timeless recipe, and easy to make too. In less than 40 minutes you’ll be enjoying colorful bell peppers filled with turkey, black beans and cheddar cheese.
Total Time – 30 Minutes
Serving Size – Makes 4 Servings

Ingredients
4 bell peppers, tops and cores removed
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
1 packet gluten free taco seasoning
2/3 cup water
1 cup canned black beans
1 1/2 cups shredded cheddar cheese
1 cup sour cream
1/2 cup salsa

Directions
1) Heat oven to 350°F. Place peppers cut side up in baking dish just large enough to hold them upright.

2) Prepare ground turkey according to package directions. Season ground turkey with taco seasoning. Add water. Always cook to well-done, 165°F as measured by a meat thermometer. Remove from heat. Stir in black beans and cheese.

3) Fill peppers with turkey mixture. Cover baking dish with foil. Bake 30 to 40 minutes or until peppers are tender. Serve with sour cream and salsa.

Nutrition
Calories – 555
Protein – 38g
Carbohydrates – 22.5g
Fiber – 6g
Sugars – 5.6g
Fat – 34.5g
Cholesterol – 150.3mg
Sodium – 945.5mg
Saturated Fat – 17.5g
https://www.jennieo.com/recipes/simple-stuffed-peppers/

MOM’S SOUTHERN PECAN PIE

November 17, 2022 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Gourmet Magazine | 2 Comments
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Here’s a recipe for MOM’S SOUTHERN PECAN PIE. To make this recipe you’ll be needing Pie Shell, Fruit Sweetener, Envelope Plain Gelatin, Unsweetened Apple Sauce, Water, Cornstarch, Eggs, Vanilla, Espresso, and Pecan Halves. 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/

MOM’S SOUTHERN PECAN PIE
Recipe for Mom’s Southern Pecan Pie from our Desserts recipe section.

Ingredients

1 unbaked pie shell
1 cup fruit sweetener **
1 envelope plain gelatin
1/3 cup unsweetened apple sauce
3 tbsp water
2 tbsp cornstarch
3 eggs
2 tsp vanilla
2 tbsp very strong coffee or espresso (prepared, not grounds)
24 pecan halves
**To make this fruit sweetener, mix together 1/2 cup frozen apple juice concentrate (thawed) and 1/2 cup granulated fructose.

Directions

1 – Prepare pastry and place in 9-inch pie pan. In large bowl, combine fruit sweetener, gelatin and apple sauce. Beat with electric mixer.
2 – In small bowl, blend water and cornstarch until smooth. Add cornstarch to fruit sweetener mixture and blend. Beat in eggs, one at a time. Stir in vanilla and coffee. Pour mixture into pie shell. Decorate top with pecan halves. Bake 30-40 minutes (until custard is set) at 375° F. Cool slightly before cutting.

Recipe Yield: Servings: 10

NUTRITIONAL INFORMATION PER SERVING:
Calories: 211
Fat: 9 grams
Sodium: 69 milligrams
Cholesterol: 82 milligrams
Protein: 3 grams
Carbohydrates: 28 grams
https://diabeticgourmet.com/diabetic-recipe/moms-southern-pecan-pie

Wild Rice, Mushroom, and Cranberry Dressing TUESDAY

November 15, 2022 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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I have a recipe for a Wild Rice, Mushroom, and Cranberry Dressing. It’s getting to that time of year when Dressings are an important part of your Dinner Menus. So I have a recipe for a Wild Rice, Mushroom, and Cranberry Dressing to pass along. To make this Dressing you’ll be needing Water, Salt, Wild Rice, Olive Oil, Mushrooms, Red Onion, Celery, Dried Cranberries, Pecans, Sage, and Black Pepper. The Dressing is 121 calories and 21 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/

Wild Rice, Mushroom, and Cranberry Dressing
No offense to traditional stuffing, but this dressing is sure to be a highlight this season. This dish will beautifully complement your holiday turkey — and, best of all, no one will believe this indulgent side contains only 121 calories per serving.

Ingredients
3 cups water
1 teaspoon salt, divided
1 cup wild rice
1 tablespoon olive oil
1 cup chopped shiitake or button mushrooms
1 small red onion, finely chopped
1 stalk celery, finely chopped
1/2 cup dried cranberries
1/2 cup chopped toasted pecans (optional)*
1/2 teaspoon minced fresh sage or 1/8 teaspoon dried sage
1/8 teaspoon black pepper

Directions
Yield: 8 servings
Serving size: 1/8 of recipe

1 – Bring water and 1/2 teaspoon salt to a boil in medium saucepan. Stir in rice. Reduce heat to low; cover and cook 45 minutes or until rice is tender. Drain.

2 – Preheat oven to 325°F. Spray 2-quart baking dish with nonstick cooking spray.

3 – Heat oil in large nonstick skillet over medium heat. Add mushrooms, onion, and celery; cook and stir 7 to 10 minutes or until vegetables are tender. Stir in rice, cranberries, pecans, if desired, remaining 1/2 teaspoon salt, sage and pepper. Spoon into prepared casserole.

4 – Bake 20 minutes or until heated through.

*To toast pecans, spread in single layer in heavy-bottomed skillet. Cook over medium heat 1 to 2 minutes, stirring frequently, until nuts are lightly browned. Remove from skillet immediately. Cool before using.

Nutrition Information:
Calories: 121 calories, Carbohydrates: 23 g, Protein: 3 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 297 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/wild-rice-mushroom-and-cranberry-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.
https://www.diabetesselfmanagement.com/subscribe/

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