“Meatless Monday” Recipe of the Week – Orange Pecan Whole Wheat Scones

July 26, 2021 at 6:01 AM | Posted in diabetes friendly, Diabetes Self Management, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is, Orange Pecan Whole Wheat Scones. Start your day off with a Healthy and Delicious Scone! To make the Scones you’ll be needing All Purpose Flour, Whole Wheat Flour, Brown Sugar, Grated Orange Peel, Margarine, Orange Juice, Reduced Fat Buttermilk, Pecans, and Non Stick Cooking Spray. 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/

Orange Pecan Whole Wheat Scones
Bursting with citrus flavor from orange peel and juice and just a hint of crunch from chopped pecans, these whole-grain homemade scones are sure to delight!

Ingredients
Preparation time: 18 minutes
Baking time: 15 minutes

1/2 cup all-purpose flour
1 1/2 cups whole wheat flour
1 1/2 packed tablespoons plus 1 teaspoon brown sugar
1 teaspoon freshly grated orange peel
2 tablespoons margarine, softened
1/4 cup orange juice
3/4 cup plus 1 1/2 tablespoons reduced-fat buttermilk
1/4 cup chopped pecans
Nonstick cooking spray

Directions
Yield: 9 scones
Serving size: 1 scone

1 – Preheat the oven to 425°F. In a medium mixing bowl, combine flours, 1 1/2 packed tablespoons brown sugar, and orange peel. Cut in margarine with a fork until the mixture forms a dry crumbly dough. Stir orange juice and 3/4 cup buttermilk together in a small bowl and slowly add to crumbly dough, mixing with a wooden spoon until a sticky dough forms. Fold in chopped pecans. Spray a baking sheet with nonstick cooking spray. With floured hands, divide dough into 9 equal portions. Form each portion of dough into a triangle and place on baking sheet. Mix 1 1/2 tablespoons buttermilk and 1 teaspoon brown sugar in a small mixing bowl. With a pastry brush, brush the tops of the scones with a small amount of the buttermilk mixture. Place in the oven and bake for approximately 15 minutes until the scones are golden and cooked through. Remove and serve immediately.

Nutrition Information:
Calories: 160 calories, Carbohydrates: 25 g, Protein: 5 g, Fat: 5 g, Saturated Fat: 1 g, Sodium: 152 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/snack/orange-pecan-whole-wheat-scones/

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“Meatless Monday” Recipe of the Week – Cauliflower Potato Pancakes

October 12, 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 Cauliflower Potato Pancakes. Made using Yukon Gold Potatoes, Cauliflower, Whole Wheat Flour, Eggs, Egg Whites, Chives, Baking Powder, Salt, Vegetable Oil, and Light Sour Cream. The Cauliflower Potato Pancakes are 89 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 2020! https://www.diabetesselfmanagement.com/

Cauliflower Potato Pancakes
Cauliflower brings down the carbohydrate content of these potato pancakes — without affecting the flavor!

Ingredients
1 1/2 cups cubed Yukon Gold potatoes
3 cups roughly chopped cauliflower
1/3 cup whole wheat flour
1 egg, lightly beaten
1 egg white
1 tablespoon chopped fresh chives, plus additional for garnish
1 teaspoon baking powder
1/2 teaspoon salt
3 teaspoons vegetable oil, divided
Light sour cream (optional)

Directions
Yield: 6 servings
Serving size: 2 pancakes

1 – Bring large saucepan of water to a boil. Add potatoes and cauliflower; reduce heat. Simmer 10 minutes or until fork-tender. Drain potatoes and cauliflower. Let stand 5 to 10 minutes or until cool enough to handle.

2 – Gently mash potatoes and cauliflower in large bowl. Add flour, egg, egg white, 1 tablespoon chives, baking powder, and salt; mix well.

3 – Heat 1 teaspoon oil in large nonstick skillet over medium heat. Drop 1/4 cupfull potato mixture into skillet; flatten slightly. Cook 5 to 7 minutes per side or until golden brown. Repeat with remaining oil and potato mixture.

4 – Serve with sour cream, if desired. Garnish with additional chives.

Nutrition Information:
Calories: 89 calories, Carbohydrates: 14 g, Protein: 4 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 31 mg, Sodium: 313 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/snack/cauliflower-potato-pancakes/

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Diabetic Dessert of the Week – Autumn Bran Muffins

October 8, 2020 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | 3 Comments
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This week’s Diabetic Dessert of the Week is – Autumn Bran Muffins. The Muffins are made using Cooking Spray, All Purpose Flour, Whole Wheat Flour, Sugar, Baking Powder, Salt, Pumpkin Pie Spice, 100% Bran Cereal, Skim Milk, Egg Whites, Canned Pumpkin, and Vegetable Oil. The Muffins are 70 calories and 11 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/

Autumn Bran Muffins

Ingredients
Preparation time: 20 minutes
Cooking time: 20 minutes.

Nonstick cooking spray
3/4 cup all-purpose flour
3/4 cup whole wheat flour
2 tablespoons sugar
1 tablespoon baking powder
1/8 teaspoon salt
1 teaspoon pumpkin pie spice
2 cups 100% bran cereal
1 1/2 cups skim milk
2 egg whites
1 can (15 ounces) pumpkin
2 tablespoons vegetable oil

Directions
Yield: 22 muffins
Serving size: one 2 1/2-inch muffin

1 – Preheat oven to 400°F. Spray muffin pans (with enough cups for 22 muffins) with nonstick cooking spray. Stir together flours, sugar, baking powder, salt, and pumpkin pie spice. Set aside. In a large mixing bowl, combine the bran cereal and milk and let sit until the cereal softens, about two minutes. Add the egg whites, oil, and pumpkin to the cereal and milk, and blend well. Add the flour mixture, stirring only until it is combined. Portion the batter evenly into the muffin pans. Bake for 20 minutes or until lightly browned and a toothpick inserted into the center comes out clean. Gently remove muffins from baking pans and serve warm or cold.

Nutrition Information:
Calories: 70 calories, Carbohydrates: 14 g, Protein: 3 g, Fat: 2 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 105 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/sides/autumn-bran-muffins/

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Diabetic Dessert of the Week – Sour Cream Coffee Cake

September 3, 2020 at 6:02 AM | Posted in 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 Sour Cream Coffee Cake. This Light and Delicious Dessert is made using Margarine, Unsweetened Applesauce, Sugar, Splenda No Calorie Sweetener, Egg Substitute, Fat Free Sour Cream, Vanilla, Flour, Whole Wheat Flour, Baking Powder, Baking Soda, Salt, Ground Cinnamon, and Walnuts. 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/

Sour Cream Coffee Cake
Preparation time: 15 minutes
Cooking time: 50–60 minutes.

Ingredients

Nonstick cooking spray
1/2 cup margarine labeled no trans or saturated fat
1/2 cup unsweetened applesauce
1/2 cup plus 1/4 cup granulated sugar
1/2 cup plus 1/4 cup Splenda No Calorie Sweetener, granular
3 eggs or 3/4 cup egg substitute
1 cup fat-free sour cream
1 tablespoon vanilla
1 1/2 cups sifted all-purpose flour
1 1/2 cups sifted whole wheat flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 cup chopped walnuts

Directions
Yield: 20 servings
Serving size: 1/20th of the recipe (about 2 ounces)

1 – Preheat oven to 350°F. Spray a large tube pan or a 10” x 10” square baking pan with nonstick cooking spray and lightly coat with flour. Blend the margarine, applesauce, 1/2 cup sugar, and 1/2 cup Splenda together. Add the eggs, sour cream, and vanilla, beating until well combined. Add the all-purpose and whole wheat flours, baking powder, baking soda, and salt, mixing until incorporated. In a separate bowl, combine 1/4 cup sugar, 1/4 cup Splenda, cinnamon, and nuts; set aside. Pour half of the batter into the prepared pan. Sprinkle three-quarters of the sugar–nut mixture over the batter. Top with the remaining batter and sprinkle with the rest of the sugar–nut mixture. Bake for 50–60 minutes, until a cake tester inserted into the center of the pan comes out clean. Let the coffee cake cool for 10 minutes. If you baked the cake in a tube pan, invert and remove from the pan.

Nutrition Information:
Calories: 180 calories, Carbohydrates: 26 g, Protein: 4 g, Fat: 7 g, Saturated Fat: 1.5 g, Cholesterol: 35 mg, Sodium: 200 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/sour-cream-coffee-cake/

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“Meatless Monday” Recipe of the Week – Cranberry Pancakes

April 27, 2020 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 Cranberry Pancakes. Start the day off right with this week’s recipe for Cranberry Pancakes. Made using Fresh Cranberries, Sugar, Flour, Whole Wheat Flour, Quick Oats, Corn Meal, Baking Soda, Baking Powder, Cinnamon, Egg Substitute, Unsweetened Applesauce, Reduced-Calorie Stick Margarine, Skim Milk, Cooking Spray. Let’s get Breakfast going! 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/

Cranberry Pancakes
Start your day off on the right foot! Fresh cranberries, cinnamon and unsweetened applesauce mixed into the batter add some seasonal flavor to this traditional breakfast dish.

Ingredients
Preparation time: 15 minutes
Cooking time: Approximately 7–8 minutes per batch.

1 cup fresh cranberries (freeze 2 hours for easier chopping)
1/4 cup plus 1 tablespoon sugar
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup quick oats
1/2 cup cornmeal
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 cup egg substitute
1 cup natural, unsweetened applesauce
3 tablespoons reduced-calorie stick margarine, melted
1 cup skim milk
Cooking spray

Directions
Yield: 16 pancakes
Serving size: 2 pancakes

1 – Place cranberries and 1/4 cup sugar in a blender or food processor and process until chopped, leaving some large pieces. Set aside. In a large bowl stir together flours, oats, cornmeal, baking soda, baking powder, 1 tablespoon sugar, and cinnamon. Set aside. Place egg substitute, applesauce, melted margarine, and milk in another large bowl. Mix well using a whisk or electric mixer on low. Add dry ingredients and mix until thoroughly combined. Stir in chopped cranberries.

2 – Coat a hot, nonstick griddle or skillet with cooking spray. Pour 1/4 cup batter per pancake on griddle and cook at medium heat. Turn pancakes over to finish cooking when tops begin to look dry and edges look cooked (after about 5–6 minutes). Re-coat griddle with cooking spray between batches.

Nutrition Information:
Calories: 195 calories, Carbohydrates: 36 g, Protein: 6 g, Fat: 3 g, Saturated Fat: 1 g, Sodium: 276 mg, Fiber: 3 g

Exchanges per serving: 2 starch, 1/2 fruit, 1/2 fat-free milk, 1 other carbohydrate. Carbohydrate choices: 2 1/2.
https://www.diabetesselfmanagement.com/recipes/breakfast/cranberry-pancakes/

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Diabetic Dish of the Week – Diabetic Golden Multigrain Pancake Recipe

April 14, 2020 at 6:02 AM | Posted in diabetes friendly, Diabetes Self Management, Diabetic Recipe of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is Diabetic Golden Multigrain Pancake Recipe. Start your morning off right with this week’s recipe of Diabetic Golden Multigrain Pancake Recipe. This one is made using Whole Wheat Flour, Flour, Cornmeal, Old Fashioned Oats, Baking Powder, Reduced Fat Buttermilk, Eggs, Honey, Vegetable Oil, and Non Stick Cooking Spray. 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/

Diabetic Golden Multigrain Pancake Recipe
Ingredients
Preparation time: 25 minutes

3/4 cup whole wheat flour
1 cup all-purpose flour
1/4 cup cornmeal
1/2 cup old-fashioned oats
1 tablespoon baking powder
2 cups reduced-fat buttermilk
2 eggs
1 1/2 tablespoons honey
1 tablespoon vegetable oil
Nonstick cooking spray

Directions
Yield: 13 pancakes
Serving size: 2 pancakes

* In a mixing bowl, combine flours, cornmeal, oats, and baking powder. In a separate mixing bowl, combine buttermilk, eggs, honey, and vegetable oil until smooth. Add wet ingredients to dry ingredients, stirring until a smooth batter forms. Spray a griddle or skillet with nonstick cooking spray and heat it over medium heat. To make pancakes, pour 1/4 cup batter for each pancake onto the hot griddle. When bubbles form and pop, flip each pancake over with a spatula and cook the other side for an additional minute. Repeat until all batter is used. Serve immediately.

Nutrition Information:
Calories: 260 calories, Carbohydrates: 42 g, Protein: 10 g, Fat: 6 g, Saturated Fat: 2 g, Sodium: 314 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/breakfast/golden-multigrain-pancakes/

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Diabetic Dish of the Week – Enlightened Tuna Noodle Casserole

January 21, 2020 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 Enlightened Tuna Noodle Casserole. Here’s a Diabetic Friendly Enlightened Tuna Noodle Casserole. Made using Elbow Macaroni, Onion, Celery, Red Bell Pepper, Whole Wheat Flour, Fat-Free Reduced-Sodium Vegetable Broth, Cottage Cheese, and Spices. You can find this recipe at the Diabetes Self Management website where you can find a huge selection of Diabetes Friendly Recipes, Diabetes Management Tips, Diabetic News, and more! You can also subscribe to the Diabetes Self Management Magazine, one of my favorites. I’ve left a link to subscribe at the end of the post. Enjoy and eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Enlightened Tuna Noodle Casserole
Your family is sure to ask for seconds of this traditional comfort food!

Ingredients
4 ounces uncooked elbow macaroni
1 tablespoon olive oil
3/4 cup chopped onion
1/2 cup thinly sliced celery
1/2 cup chopped red bell pepper
2 tablespoons whole wheat flour
1 teaspoon dried thyme
1/8 teaspoon white pepper
1 1/2 cups fat-free reduced-sodium vegetable broth, warmed
2 packages (3 ounces each) albacore tuna
1/2 cup fat-free cottage cheese
1 teaspoon ground paprika
Fresh dill sprigs (optional)

Directions
Yield: 4 servings
Serving size: 1/4 of casserole

1 -Preheat oven to 375°F. Spray 8-inch square baking dish with nonstick cooking spray.

2 – Cook macaroni according to package directions, omitting salt. Drain; set aside.

3 – Heat oil in large nonstick skillet over medium heat. Add onion; cook and stir 3 minutes. Add celery and bell pepper; cook and stir 3 minutes. Sprinkle flour, thyme, and white pepper over vegetables; cook and stir 1 minute. Gradually stir in broth; cook and stir until thickened. Remove from heat.

4 – Stir macaroni, tuna, and cottage cheese into skillet until well combined and macaroni is evenly coated. Transfer to prepared dish; sprinkle with paprika.

5 – Bake 20 to 25 minutes or until heated through. Garnish with dill sprigs.

Nutrition Information:
Calories: 231 calories, Carbohydrates: 30 g, Protein: 15 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 10 mg, Sodium: 369 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/enlightened-tuna-noodle-casserole/

 

 

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Kitchen Hint of the Day!

May 11, 2017 at 5:18 AM | Posted in Kitchen Hints | Leave a comment
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Whole Wheat Flour…….

 
Always refrigerate or freeze whole wheat flour, and it will keep for 6 to 12 months. Because of the oils in the germ, it has a shelf life of just 2 to 3 months in the cupboard.

Kitchen Hint of the Day!

July 18, 2013 at 8:45 AM | Posted in baking, Kitchen Hints | Leave a comment
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If you make bread with 100% whole-wheat-flour, it will be moister if you add the flour to the water slowly and mix gently. Whole-wheat-flour absorbs water at a slower rate than do other types of flour. Reserve 1/4 cup flour and knead in a tablespoon or so at a time as needed.

7″ Whole Wheat Gourmet Crust Pizza w/ Mushrooms, Turkey Sausage, Turkey Pepperoni…

June 26, 2013 at 5:15 PM | Posted in pizza | 1 Comment
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:Today’s Menu; 7″ Whole Wheat Gourmet Crust Pizza w/ Mushrooms, Turkey Sausage, Turkey Pepperoni, and Turkey Bacon Crumbles7 inch pizza 003

 

 
So tonight it’s Pizza Night, a 7″ Whole Wheat Gourmet Crust Pizza w/ Mushrooms, Turkey Sausage, Turkey Pepperoni, and Turkey Bacon Crumbles Pizza Night! I tried a new Pizza Crust that I came across at Meijer the other day. Mama Mary’s 7″ Whole Wheat Gourmet Crusts, It’s 100 calories and 18 carbs per serving (1/2 a Pizza Crust). It baked up nice with a good crust. I’ll have to use this again sometime.

 

 
For my toppings I used Bob Evans Ground Turkey Breakfast Sausage, Hormel Turkey Pepperoni, Oscar Mayer Low Sodium Turkey Bacon, sliced Baby Bella Mushrooms, Ragu Original Pizza Sauce, and Sargento Reduced Fat Shredded Mozzarella Cheese. The crust with all the toppings makes a very good Pizza!. For dessert later a Healthy Choice Vanilla Bean Frozen Yogurt.

 

7 inch pizza 001

Ready for the oven!

 

 

Mama Mary’s 7″ Whole Wheat Gourmet Crusts

Our Gourmet Whole Wheat Crusts come 3 in a pack and are made with 100% whole grains and real honey for a family friendly meal!

Nutritional Facts:
Serving Size (42 g) | Servings Per Container 6
Amount Per Serving
Calories 100
Calories from Fat 30
Total Fat 4g 6%
Saturated Fat .5g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 130mg 5%
Total Carbohydrate 18g 9%
Dietary Fiber 3g 4%
Sugars Less than 1g
Protein 3g
INGREDIENTS
Whole wheat flour, water, soybean oil, contains less than 2% of each of the following: salt, yeast, fumaric acid, wheatgluten, wheat starch, maltodextrin, honey, sodium bicarbonate, monocalcium phosphate, sorbitan monostearate, manganese sulfate, l-cysteine, ascorbic acid and enzymes added as a dough conditioner, calcium propionate and potassium sorbate (preservative).
http://www.mamamarys.com/7-whole-wheat.php

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