Wild Rice, Mushroom, and Cranberry Dressing

November 10, 2020 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 2020! 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/

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Tex-Mex Roast Turkey

November 6, 2020 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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Here’s an early Thanksgiving Bird Recipe, Tex-Mex Roast Turkey. Kick up the flavor of the Turkey with this week’s recipe. To make the recipe you’ll be needing Chili Powder, Garlic Powder, Ground Cumin, Oregano Leaves, Ground Red Pepper, Water, and a JENNIE-O® Premium Basted Young Turkey. 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 2020! https://www.jennieo.com/

Tex-Mex Roast Turkey
A chili, cumin and red pepper rub kicks up the flavor-level of your Thanksgiving turkey in this Tex-Mex Roast Turkey recipe.

Total Time 4 Hours 20 Minutes
Serving Size 12 Servings

Ingredients
2 – tablespoons chili powder

1 – tablespoon garlic powder

1 – tablespoon ground cumin

1 – tablespoon dried oregano leaves

¾ – teaspoon ground red pepper (cayenne)

2 – tablespoons water

1 – (10 to 12-pound) JENNIE-O® Premium Basted Young Turkey, thawed, giblets and neck removed

Directions
1) In bowl, combine chili powder, garlic powder, cumin, oregano and red pepper. Stir in water to make a paste. Rub spice mixture on turkey.

2) Heat oven to 325°F.

3) Remove neck and giblets. These may be used to prepare gravy or stuffing. The plastic leg clamp may be left on during cooking.

4) Place turkey on rack in shallow pan, breast side up, and loosely cover with foil. Roast at 325°F. for 4 hours.

5) Remove foil after 1 hour of cooking. Continue to roast at 325°F. until meat thermometer inserted into the thickest part of thigh registers 180°F. Juices should run clear. Always confirm doneness with a meat thermometer.

6) Let turkey stand 20 minutes before carving. For optimal safety cook stuffing and turkey separately. If desired, add fully cooked stuffing to cooked turkey just prior to serving.
https://www.jennieo.com/recipes/tex-mex-roast-turkey/

CAROLINA COUNTRY STYLE RIBS

November 3, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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I have another Delicious and Healthy Dish to pass along, Carolina Country Style Ribs. To make these mouth-watering Ribs you’ll be needing Boneless Country style Pork Ribs, Apple Cider Vinegar, Water, Vegetable Oil, Molasses, Kosher Salt, Crushed Red Pepper, and Cayenne. The Ribs are 198 calories and 2 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 2020! https://diabeticgourmet.com/

CAROLINA COUNTRY STYLE RIBS
Recipe for Carolina Country Style Ribs

Ingredients

1-1/2 to 2 pounds boneless country-style pork ribs
2 cups apple cider vinegar
1 cup water, cold
2 tablespoons vegetable oil
2 tablespoons molasses, OR 1/4 cup firmly packed brown sugar
1 tablespoon kosher salt
1-1/2 teaspoons crushed red pepper
1/2 teaspoon cayenne

Directions

1 – Place ribs in a large bowl or resealable plastic bag, set aside. In 4-cup glass measure, stir together vinegar, water, oil, molasses, salt, red pepper flakes and cayenne pepper until salt is dissolved.
2 – Remove 1/2 cup marinade; set aside. Add remaining marinade to ribs; seal bag and marinate for 4 – 6 hours in the refrigerator. Remove ribs from marinade; discard marinade.
3 – Prepare medium-hot fire; grill ribs over indirect heat for 50 to 60 minutes or until pork is tender and the internal temperature reaches 160F. Baste ribs twice with reserved sauce mixture during last 15 minutes of grilling.

Recipe Yield: Serves 6.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 198
Fat: 14 grams
Saturated Fat: 5 grams
Sodium: 355 milligrams
Cholesterol: 51 milligrams
Protein: 14 grams
Carbohydrates: 2 grams
https://diabeticgourmet.com/diabetic-recipes/carolina-country-style-ribs

VANILLA CREAM PUFFS

October 29, 2020 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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I have another Diabetic Friendly Dessert Recipe to pass along, VANILLA CREAM PUFFS. The Puffs are made using Water, Salt, Splenda No Calorie Sweetener – Granulated, Butter, Flour, and Eggs. Also included is the recipe for the Custard which you’ll be using Splenda No Calorie Sweetener – Granulated, Cornstarch, 1% Low Fat Milk, Egg Yolks, Vanilla Extract, and Chocolate Sauce. 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 2020! https://diabeticgourmet.com/

VANILLA CREAM PUFFS
Ingredients

Cream Puffs Ingredients

1 cup water
1/4 teaspoon salt
1/2 tablespoon Splenda No Calorie Sweetener, Granulated
1/4 cup butter
1 cup all-purpose flour
4 large eggs

Custard Filling Ingredients

2 tablespoons Splenda No Calorie Sweetener, Granulated
1 tablespoon cornstarch
2 cups 1% low-fat milk
2 egg yolks, lightly beaten
1 1/2 teaspoons vanilla extract
3/4 cup commercial chocolate sauce

Directions

1 – Cream Puff Directions: Preheat oven to 400 degrees F.
2 – Combine water, salt, Splenda Granulated Sweetener and butter in a medium saucepan; bring to a boil over medium-high heat, stirring until butter melts. Add flour all at once, stirring vigorously with a wooden spoon until mixture leaves sides of pan and forms a smooth ball. The mixture resembles mashed potatoes. Remove from heat; cool 5 minutes.
3 – Transfer mixture to a mixing bowl. Add eggs, one at a time, mixing on low speed with an electric mixer. Scrap down the sides of bowl occasionally and beat until batter is smooth.
4 – Spoon mixture heaping tablespoonfuls onto an ungreased baking sheet, leaving 2 inches between puffs.
5 – Bake immediately for 35 minutes or until puffs are golden brown and have a crisp shell. (Do not open the oven door during the first 15 minutes of baking time.) Remove from oven and cool on wire racks.
6 – Custard Filling Directions: Combine Splenda Granulated Sweetener and cornstarch in a heavy saucepan; gradually stir in milk. Cook over medium heat, stirring constantly, 6 minutes or until mixture comes to a boil. Cook 1 additional minute, stirring constantly. Gradually stir about 1/4 the hot mixture into egg yolks; add to remaining hot mixture, stirring constantly. Bring mixture to a boil over medium heat, reduce heat and cook 3 minutes, stirring constantly. Remove from heat, stir in vanilla and strain mixture through a sieve; cover the surface of the custard with wax paper or plastic wrap to prevent a film from forming on the surface.
7 – Cut tops off and fill with 2 1/2 tablespoons custard; replace tops and drizzle with 1 tablespoon chocolate sauce. Serve immediately.
8 – Storage: Store baked unfilled cream puff shells in an airtight container in the refrigerator. Use within 24 hours or freeze up to 2 months.
NOTES:
Fluffy pastry shells filled with a thick vanilla custard and drizzled with chocolate sauce.

Recipe Yield: Yield: 12 ServingsServing Size: 1 cream puff

NUTRITIONAL INFORMATION PER SERVING:
Calories: 200
Fat: 9 grams
Saturated Fat: 4.5 grams
Fiber: 1 grams
Sodium: 180 milligrams
Cholesterol: 120 milligrams
Protein: 6 grams
Carbohydrates: 24 grams
Sugars: 12 grams
https://diabeticgourmet.com/diabetic-recipes/vanilla-cream-puffs

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

October 25, 2020 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 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 2020! 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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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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Appetizer of the Week – Chicken Nuggets with Barbecue Dipping Sauce

October 24, 2020 at 6:02 AM | Posted in Appetizer of the Week, diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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This week’s Appetizer of the Week is Chicken Nuggets with Barbecue Dipping Sauce. To prepare the Nuggets you’ll be needing Boneless Skinless Chicken Breasts, All Purpose Flour, Salt, Pepper, Reduced Fat Baked Cheese Crackers, Oregano, Egg White, Water, BBQ Sauce, and Sugar Free Peach Fruit Spread. 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 Nuggets with Barbecue Dipping Sauce
This recipe is sure to score a touchdown with your game-day crew. The key to these yummy chicken nuggets is the breading, which contains reduced-fat baked cheese crackers. Whip up this simple recipe during pregame to whet everyone’s appetite. The dipping sauce uses an unexpected ingredient to deliver its lip-smacking flavor.

Ingredients
1 pound boneless skinless chicken breasts
1/4 cup all-purpose flour
1/4 teaspoon salt
Dash black pepper
2 cups crushed reduced-fat baked cheese crackers
1 teaspoon dried oregano
1 egg white
1 tablespoon water
3 tablespoons barbecue sauce
2 tablespoons no-sugar-added peach or apricot fruit spread

Directions
Yield: 8 servings
Serving size: 5 nuggets with about 2 teaspoons sauce

1 – Preheat oven to 400°F. Cut chicken into 40 (1-inch) pieces.

2 – Place flour, salt, and pepper in large resealable food storage bag. Combine cracker crumbs and oregano in shallow bowl. Whisk together egg white and water in small bowl.

3 – Place 6 to 8 chicken pieces in bag with flour mixture; seal bag. Shake until chicken is well coated. Remove chicken from bag; shake off excess flour. Coat all sides of chicken pieces with egg white mixture. Roll in crumb mixture. Place in shallow baking pan. Repeat with remaining chicken pieces. Bake 10 to 13 minutes or until golden brown.

4 – Meanwhile, combine barbecue sauce and jam in small saucepan; cook and stir over low heat until heated through. Serve chicken nuggets with dipping sauce.

Note: To freeze chicken nuggets, cool 5 minutes on baking sheet. Wrap chicken in plastic wrap, making packages of 5 nuggets each. Place packages in freezer container or plastic freezer bag. Freeze.

Note: To reheat nuggets, preheat oven to 325°F. Bake nuggets on ungreased baking sheet 13 to 15 minutes or until heated through or microwave 4 to 5 nuggets on microwavable plate at DEFROST (30%) 2 1/2 to 3 1/2 minutes or until heated through, turning once.

Note: For each serving, stir together about 1 1/2 teaspoons barbecue sauce and 1/2 teaspoon jam in small microwavable dish. Microwave on HIGH 10 to 15 seconds or until hot.

Nutrition Information:
Calories: 167 calories, Carbohydrates: 16 g, Protein: 14 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 61 mg, Sodium: 313 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/snacks-appetizers/chicken-nuggets-barbecue-dipping-sauce/

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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/

Spiced Apple Tea

October 8, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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Celebrate the Fall Season with this recipe for a Spiced Apple Tea. Make this drink recipe using Unsweetened Apple Juice, Whole Cloves, Cinnamon Stick, Water, and Cinnamon Herbal Tea. Enjoy the Fall Season and all it’s incredible recipes! 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/

Spiced Apple Tea
Full of cloves, cinnamon and juicy apple flavor, this fragrant beverage is sure to warm up the chilliest of evenings. Whether you drink it right away or make ahead and reheat, there’s no better way to close out the day than with a steaming mug of this tea.

Ingredients
2 cups unsweetened apple juice
6 whole cloves
1 cinnamon stick
3 cups water
3 bags cinnamon herbal tea

Directions
Yield: 4 servings
Serving size: 1/4 of the total recipe

1 – Combine juice, cloves, and cinnamon stick in medium saucepan. Bring to a boil over high heat. Reduce heat to low; simmer 10 minutes. Meanwhile, place water in another medium saucepan. Bring to a boil over high heat. Remove from heat; drop in tea bags and allow to steep for 6 minutes. Remove and discard tea bags.

2 – Strain juice mixture; discard spices. Stir juice mixture into tea. Serve warm with additional cinnamon sticks, if desired, or refrigerate and serve cold over ice. (Tea may be made ahead and reheated.)

Nutrition Information:
Calories: 60 calories, Carbohydrates: 15 g, Protein: 1 g, Fat: 1 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 6 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/beverages/spiced-apple-tea/

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/

“Meatless Monday” Recipe of the Week – Wild and Brown Rice with Exotic Mushrooms

September 21, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Wild and Brown Rice with Exotic Mushrooms. To make this week’s recipe you’ll be needing Unseasoned Brown and Wild Rice Blend, Water, Morel Mushrooms, Margarine, Button Mushrooms, Garlic, Thyme, Salt, Pepper, and Green Onions. A perfect Meatless Fall Recipe! 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/

Wild and Brown Rice with Exotic Mushrooms
For the perfect excuse to utilize all your fresh fall produce, whip up this savory recipe for rice with cremini and poricini or morel mushrooms — it’s the ideal entrée to set the tone for your early autumn menu!

Ingredients
1 2/3 cups packaged unseasoned brown and wild rice blend
6 cups water
1/2 ounce dried porcini or morel mushrooms
3/4 cup boiling water
2 tablespoons margarine
8 ounces cremini (brown) or button mushrooms, sliced
2 cloves garlic, minced
2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup sliced green onions

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

1 – Combine rice and water in large saucepan; bring to a boil over high heat. Cover; simmer over low heat until rice is tender (check package for cooking time). Drain, but do not rinse.*

2 – Meanwhile, combine porcini mushrooms and boiling water in small bowl; let stand 30 minutes or until mushrooms are tender. Drain mushrooms, reserving liquid. Chop mushrooms; set aside.

3 – Melt margarine in large, deep skillet over medium heat. Add cremini mushrooms and garlic; cook and stir 5 minutes. Sprinkle thyme, salt, and pepper over mushrooms; cook and stir 1 minute or until mushrooms are tender.

4 – Stir drained rice, porcini mushrooms, and reserved mushroom liquid into skillet; cook and stir over medium-low heat 5 minutes or until hot. Stir in green onions. Garnish, if desired.

*Note: Rice may be prepared up to 3 hours before serving and kept covered at room temperature until added to fresh mushroom mixture.

Nutrition Information:
Calories: 175 calories, Carbohydrates: 30 g, Protein: 5 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 1 mg, Sodium: 304 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/sides/wild-brown-rice-with-exotic-mushrooms/

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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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Sweet Whipped Turnips

September 13, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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Keeping with the Southern theme of cooking I have a Diabetic Side Dish Recipe for Sweet Whipped Turnips. These are made using Turnips, Carrots, Apple, Water, Low Calorie Margarine, Skim Milk, Splenda Brown Sugar, Nutmeg, Ground Pepper, and Salt. One delicious Side Dish and it’s only 94 calories and 13 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 2020! https://www.diabetesselfmanagement.com/

Sweet Whipped Turnips
Apples, nutmeg, and a bit of brown sugar blend give this whipped root vegetable mixture delightfully sweet undertones!

Ingredients
Preparation time: 10 minutes
Cooking time: 30 minutes.

1 pound turnips
1 pound carrots
1 apple, about 3 inches in diameter
6 cups water
2 tablespoons low-calorie margarine
1/3 cup skim milk
2 tablespoons Splenda Brown Sugar Blend
1/2 teaspoon nutmeg
1/2 teaspoon ground black pepper
Dash salt

Directions
Yield: 6 servings
Serving size: 1/2 cup

1 – Peel turnips and carrots and chop into chunks. Peel and core apple and chop into chunks. Place turnip, carrot, and apple chunks in a 3-quart saucepan. Add 6 cups water and bring to a boil. After boil is reached, reduce heat to medium and cook for 30 minutes or until all pieces are tender. Remove from heat, pour into a colander and let drain completely. Place turnip, carrot, and apple mixture in a food processor (or use handheld mixer and large bowl), combine with all remaining ingredients, and whip until desired consistency (add additional tablespoon of milk if desired).

Nutrition Information:
Calories: 94 calories, Carbohydrates: 17 g, Protein: 2 g, Fat: 2g, Saturated Fat: <1 g, Cholesterol: <1 mg, Sodium: 180 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/sweet-whipped-turnips/

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/

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

August 24, 2020 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 recipe needs! Enjoy and Eat Healthy in 2020! 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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