Today's post starts off with a three Recall Notices: Braga Organic Farms is recalling their pistachios sold both online and in retail stores because of a potential Salmonella contamination risk. Read more here.
Also being recalled are meal replacements by Garden of Life. You can read more here.
And finally, there is a nationwide cough syrup recall, as morphine was detected in Pamona, CA, Mater Herbs, Inc. product. All lots of their Licorice Coughing Liquid have been recalled. Read that recall here.
Now for today's six diabetic recipes. As with most posts on this blog, most of the recipes come from Diabetic Gourmet. Check out their emailing list. Oh, and one other thing: Enjoy!
EGGPLANT AND TOMATO CASSEROLE
Yield: 8 servings
Source: 1,001 Recipes For People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/22.shtml
View Online: http://diabeticgourmet.com/recipes/html/310.shtml
Ingredients
1 large eggplant (2 pounds), peeled, cut into 1-inch cubes
1/2 cup seasoned dry bread crumbs
1/3 cup chopped onion
3 cloves garlic
1-1/2 teaspoons dried oregano leaves, divided
1/2 teaspoon dried basil leaves
1/4 teaspoon dried thyme leaves
Salt and pepper, to taste
2 eggs
3 medium tomatoes, sliced
1/4 cup grated fat-free Parmesan cheese
Directions
Cook eggplant in 2 inches simmering water in covered medium saucepan until tender, 5 to 8 minutes. Drain well. Mash eggplant with fork; mix in breadcrumbs, onion, garlic, 1 teaspoon oregano, basil, and thyme. Season to taste with salt and pepper. Mix in eggs.
Spoon eggplant mixture into 11x7-inch baking dish. Arrange tomatoes in rows over eggplant; sprinkle with cheese and remaining 1/2 teaspoon oregano.
Bake, uncovered, at 350 degrees F. until hot through, about 20 minutes.
Nutritional Information Per Serving: Calories: 98; Protein: 5.1g; Sodium: 245mg; Cholesterol: 53.3mg; Fat: 1.9g; Carbohydrates: 16.9g; Exchanges: 2 Vegetable, 1/2 Bread/Starch, 1/2 Fat
BROCCOLI SLAW
Yield: 8 servings
Source: The Complete Diabetes Prevention Plan
Book Info: http://diabeticgourmet.com/book_archive/details/60.shtml
View Online: http://diabeticgourmet.com/recipes/html/771.shtml
Ingredients
12-ounce package broccoli slaw mix (about 5 cups)
1 medium apple, cut into matchstick-sized pieces
1/3 cup dark raisins
1/3 cup roasted salted sunflower seeds
Dressing:
1/2 cup plus 2 tablespoons nonfat or light mayonnaise
1 tablespoon sugar substitute or sugar
1 tablespoon apple cider vinegar
Directions
Combine the broccoli, apple, raisins, and sunflower seeds in a large bowl, and toss to mix well.
Combine the dressing ingredients in a small bowl and stir to mix well. Add the dressing to the broccoli mixture and toss to mix well. Add a little more mayonnaise if the salad seems too dry.
Cover the salad and chill for at least 1 hour before serving.
Nutritional Information Per Serving: Calories: 80; Protein: 2.2g; Sodium: 186mg; Cholesterol: 0mg; Fat: 2.7g; Saturated Fat: 0.3g; Dietary Fiber: 2.7g; Carbohydrates: 13g; Exchanges: 1 Vegetable, 1/2 Fruit, 1/2 Fat
ICED MOCHA SHERBET
Yield: 4 servings
Source: Light and Easy Diabetes Cuisine
Book Info: http://diabeticgourmet.com/book_archive/details/24.shtml
View online: http://diabeticgourmet.com/recipes/html/576.shtml
Ingredients
1-1/2 cups evaporated non-fat milk
1 teaspoon pure vanilla extract
2 tablespoons carob powder
1 tablespoon crystalline fructose
2 tablespoons frozen orange juice concentrate
1 tablespoon instant coffee granules
1 tablespoon part-skim ricotta cheese
Directions
Mix all ingredients together in blender and turn into metal trays.
Place in freezer and stir with fork from time to time to break up ice crystals.
When ready to serve, process again so the sherbet is soft.
Nutritional Information Per Serving: Calories: 121; Protein: 8g; Sodium: 117mg; Cholesterol: 5mg; Fat: 0.5g; Carbohydrates: 22g
PINEAPPLE LIME SORBET
To view this online, click here. Yield: 4 servings
Ingredients
1-1/2 cups pineapple puree
2 teaspoons grated lime or lemon zest
3/4 cup freshly squeezed lime or lemon juice
1/4 cup water
Thin slices lime or lemon
Directions
In a bowl, stir together pineapple puree, lime zest and juice, water and, if desired, sugar. In an ice cream maker, freeze according to manufacturer's directions. Divide among 4 individual dessert dishes.
Serve garnished with thin slices of lime.
Nutritional Information Per Serving : Calories: 38; Protein: 1 g; Sodium: 1 mg; Cholesterol: 0 mg; Dietary Fiber: 1 g; Carbohydrates: 11 g; Exchanges: 2/3 Fruit
SLOW COOKER SQUASH MEDLEY
Yield: 8 servings
View online: http://diabeticgourmet.com/recipes/html/758.shtml
Source: Fix-It and Forget-It Diabetic Cookbook
Ingredients
8 (up to 8 ounces total) summer squash, each about 4-inch long, thinly sliced
1/2 teaspoon salt
2 tomatoes, peeled and chopped
1/4 cup sliced green onions
Half a small sweet green pepper, chopped
1 chicken bouillon cube
1/4 cup hot water
4 slices bacon, fried and crumbled
1/4 cup fine dry bread crumbs
Directions
Sprinkle squash with salt.
In slow cooker, layer half the squash, tomatoes, onions, and pepper. Repeat layers.
Dissolve bouillon in hot water. Pour into slow cooker. Top with bacon. Sprinkle bread crumbs over top. Cover. Cook on LOW 4-6 hours.
Nutritional Information Per Serving: Calories: 47; Protein: 2 g; Fat: 2 g; Sodium: 339 mg; Dietary Fiber: 1 g; Sugars: 2 g; Carbohydrates: 6 g; Exchanges: 1 Vegetable, 1/2 Fat
FOIL-ROASTED HERB POTATOES
Yield: 4 servings, 1/2 cup each
Source: "The Diabetes Food and Nutrition Bible"
Info: http://diabeticgourmet.com/book_archive/details/11.shtml
Ingredients
1 pound Yukon Gold potatoes, cubed
2 tablespoons olive oil
2 sprigs rosemary
2 sprigs oregano
2 sprigs thyme
Salt and pepper to taste
1 teaspoon paprika
Directions
Preheat the oven to 400 degrees F. Tear four large sheets of foil.
Divide all ingredients among the four sheets of foil. Wrap up the potatoes, seal tightly. Put all packets on a baking sheet.
Roast the potatoes in the oven for 35 minutes.
Place one packet on each dinner plate and allow diners to open their packets.
Nutritional Information Per Serving (About 1/2 cup): Calories: 146, Fat: 6 g, Cholesterol: 0 mg, Sodium: 9 mg, Carbohydrate: 21 g, Dietary Fiber: 2 g, Sugars: 2 g, Protein: 3 g, Diabetic Exchanges: 1-1/2 Starch, 1 Fat
Showing posts with label Foil-Roasted Herb Potatoes. Show all posts
Showing posts with label Foil-Roasted Herb Potatoes. Show all posts
Monday, February 15, 2016
Thursday, October 29, 2015
Thursday Recipes
Today's article from The Diabetic News is titled “Study: Obamacare Improving Management of Diabetes and Other Conditions.” Give it a read when you have a minute or two.
And now, on to today's recipes. Enjoy!
BOSTON BAKED BEANS
Yield: 16 servings
Source: "Forbidden Foods Diabetic Cooking" by Maggie Powers
Info: http://diabeticgourmet.com/book_archive/details/12.shtml
Ingredients
1 pound dried navy beans
1 large onion, chopped
2 teaspoons salt
1 tomato, chopped
1/3 cup firmly packed dark brown sugar
3 tablespoons molasses
2 tablespoons cider vinegar
1 tablespoons ketchup
1 tablespoon ground ginger
1 teaspoon dry mustard
1/4 teaspoon ground white pepper
Directions
Place the beans in a strainer and sort through the beans to remove stones, discolored beans, or any other objects. Rinse with cold water until beans are clean, about 2 minutes.
In a large bowl, combine the beans, onion, salt, and enough water to cover them by 2 inches. Let stand 8 hours or overnight at room temperature; do not refrigerate.
Preheat the oven to 300 degrees F.
In a strainer, drain and rinse the beans and onion. Place in a 4-quart saucepan and add the tomato, sugar, molasses, vinegar, ketchup, ginger, mustard, and pepper; stir until blended. Add enough water to cover the beans, about 2 cups. Cover and bake until bubbly and the beans are soft, 5 hours.
Nutritional Information Per Serving (1/2 cup): Calories: 110, Fat: 0 g, Cholesterol: 0 mg, Sodium: 50 mg, Carbohydrate: 21 g, Dietary Fiber: 4 g, Sugars: 4 g, Protein: 6 g, Diabetic Exchanges: 1-1/2 Starch
FOIL-ROASTED HERB POTATOES
Yield: 4 servings, 1/2 cup each
Source: "The Diabetes Food and Nutrition Bible"
Info: http://diabeticgourmet.com/book_archive/details/11.shtml
Ingredients
1 pound Yukon Gold potatoes, cubed
2 tablespoons olive oil
2 sprigs rosemary
2 sprigs oregano
2 sprigs thyme
Salt and pepper to taste
1 teaspoon paprika
Directions
Preheat the oven to 400 degrees F. Tear four large sheets of foil.
Divide all ingredients among the four sheets of foil. Wrap up the potatoes, seal tightly. Put all packets on a baking sheet.
Roast the potatoes in the oven for 35 minutes.
Place one packet on each dinner plate and allow diners to open their packets.
Nutritional Information Per Serving (About 1/2 cup): Calories: 146, Fat: 6 g, Cholesterol: 0 mg, Sodium: 9 mg, Carbohydrate: 21 g, Dietary Fiber: 2 g, Sugars: 2 g, Protein: 3 g Diabetic Exchanges: 1-1/2 Starch, 1 Fat
HUMMUS-VEGGIE WRAPS
Yield: 4 servings
Source: "The Complete Diabetes Prevention Plan"
Info: http://diabeticgourmet.com/book_archive/details/60.shtml
Ingredients
4 whole-wheat flour tortillas (8 to 9-inch rounds)
1 cup ready-made hummus
1 small carrot, shredded with a potato peeler
2 slices red onion, separated into rings
12 thin slices peeled cucumber
16 young tender spinach leaves or 1 cup alfalfa sprouts
Directions
Warm the tortillas according to package directions. Lay the tortillas on a flat surface and spread the lower half only of each tortilla with 1/4 cup of the hummus.
Top the hummus on each tortilla with a quarter of the carrots, onion rings, cucumber slices, and spinach or sprouts, leaving a 1-1/2 inch margin on the right and left sides.
Fold the right and left margins in, then roll each tortilla up from the bottom to enclose the filling. Cut each warp in half and serve immediately.
Nutritional Information Per Serving (1/4 of recipe): Calories: 258, Carbohydrate: 38 g, Cholesterol: 0 mg, Fat: 8.6 g, Saturated Fat: 0.5 g, Fiber: 6.7 g, Protein: 10 g, Sodium: 625 mg, Calcium: 56 mg, Diabetic Exchanges: 2-1/2 Starch, 1 Very Lean Meat, 1/2 Vegetable, 1 Fat
CRANBERRY-ORANGE SAUCE
Yield: 16 (2-tablespoon) servings
Source: "Light and Easy Diabetes Cuisine" by Betty Marks
Info: http://diabeticgourmet.com/book_archive/details/24.shtmlIngredients
1 (12 oz.) package fresh cranberries
3 tablespoons frozen orange juice concentrate
1 teaspoon no-sugar-added raspberry conserve
1 orange, cut in 8 sections
Directions
Rinse cranberries and place in a medium-size saucepan with a small amount of water. Cook over medium heat, stirring in next 2 ingredients, until berries are soft.
In a food processor fitted with the metal blade, process half the cranberries and four orange sections. Repeat with remaining cranberries and oranges. Chill before serving. Makes 2 cups.
Nutritional Information Per Serving (2 tablespoons): Calories: 21, Fat: 0 g, Cholesterol: 0 mg, Carbohydrate: 5 g, Protein: 0 g, Sodium: 0 mg, Diabetic Exchanges: FREE
MINIATURE APPLE MUFFINS
This recipe begins, "With the right amount of spice and a sprinkling of raisins, these bite-size muffins have the flavor of an old-fashioned apple cake." Yield: 36 servings
Source: Splenda
Find this recipe at: http://diabeticgourmet.com/recipes/html/1120.shtml
Ingredients
3/4 cup Splenda No Calorie Sweetener, Granulated
1 cup butter, softened
2 teaspoons molasses
2 large eggs
1/3 cup apple juice concentrate, thawed
2 teaspoons grated fresh lemon peel
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1 cup peeled, shredded fresh apple
2/3 cup old-fashioned oats
1/2 cup raisins
Directions
Preheat oven to 400 degrees F. Lightly spray miniature muffin pans with vegetable cooking spray; set aside.
Beat Splenda Granulated Sweetener, butter, and molasses at medium speed of an electric mixer 1 minute or until blended. Add eggs, one at a time, beating until blended after each addition; add apple juice concentrate and lemon peel, beating until blended.
Combine flour, cinnamon, nutmeg, soda, and salt; add to Splenda Granulated Sweetener mixture, beating on low speed just until blended. Stir in apple, oats, and raisins.
Spoon batter into prepared pans; filling three-fourths full. Bake until edges are lightly browned, 12 minutes. Remove to wire racks to cool.
Nutritional Information Per Serving: Calories: 100; Protein: 2 g; Fat: 6 g; Sodium: 125 mg; Cholesterol: 25 mg; Saturated Fat: 3.5 g; Dietary Fiber: 1 g; Sugars: 4 g; Carbohydrates: 11 g
CRANBERRY APPLE CRISP
Yield: 8 servings
Source: Equal
View Online: http://diabeticgourmet.com/recipes/html/876.shtml
Filling:
3 cups peeled, cored, sliced apples
2 cups fresh or frozen thawed cranberries
1 cup Equal Spoonful*
Topping:
1/3 cup all-purpose flour
1/4 cup chopped pecans
1/4 cup stick butter or margarine, melted
1/2 cup Equal Spoonful**
* Substitute 24 packets Equal sweetener
** Substitute 12 packets Equal sweetener
Directions
For Filling, combine apples, cranberries and 1 cup Equal in an ungreased 10-inch pie plate.
For Topping, combine flour, pecans, melted butter and 1/2 cup Equal. Mix until well blended. Sprinkle flour mixture over apples and cranberries in pie plate.
Bake in preheated 350F oven 55 to 60 minutes or until fruit is tender. Serve warm or at room temperature.
Nutritional Information Per Serving: Calories: 145; Protein: 1 g; Fat: 8 g; Sodium: 67 mg; Cholesterol: 0 mg; Carbohydrates: 18 g; Exchanges: 1 fruit, 1-1/2 fat
And now, on to today's recipes. Enjoy!
BOSTON BAKED BEANS
Yield: 16 servings
Source: "Forbidden Foods Diabetic Cooking" by Maggie Powers
Info: http://diabeticgourmet.com/book_archive/details/12.shtml
Ingredients
1 pound dried navy beans
1 large onion, chopped
2 teaspoons salt
1 tomato, chopped
1/3 cup firmly packed dark brown sugar
3 tablespoons molasses
2 tablespoons cider vinegar
1 tablespoons ketchup
1 tablespoon ground ginger
1 teaspoon dry mustard
1/4 teaspoon ground white pepper
Directions
Place the beans in a strainer and sort through the beans to remove stones, discolored beans, or any other objects. Rinse with cold water until beans are clean, about 2 minutes.
In a large bowl, combine the beans, onion, salt, and enough water to cover them by 2 inches. Let stand 8 hours or overnight at room temperature; do not refrigerate.
Preheat the oven to 300 degrees F.
In a strainer, drain and rinse the beans and onion. Place in a 4-quart saucepan and add the tomato, sugar, molasses, vinegar, ketchup, ginger, mustard, and pepper; stir until blended. Add enough water to cover the beans, about 2 cups. Cover and bake until bubbly and the beans are soft, 5 hours.
Nutritional Information Per Serving (1/2 cup): Calories: 110, Fat: 0 g, Cholesterol: 0 mg, Sodium: 50 mg, Carbohydrate: 21 g, Dietary Fiber: 4 g, Sugars: 4 g, Protein: 6 g, Diabetic Exchanges: 1-1/2 Starch
FOIL-ROASTED HERB POTATOES
Yield: 4 servings, 1/2 cup each
Source: "The Diabetes Food and Nutrition Bible"
Info: http://diabeticgourmet.com/book_archive/details/11.shtml
Ingredients
1 pound Yukon Gold potatoes, cubed
2 tablespoons olive oil
2 sprigs rosemary
2 sprigs oregano
2 sprigs thyme
Salt and pepper to taste
1 teaspoon paprika
Directions
Preheat the oven to 400 degrees F. Tear four large sheets of foil.
Divide all ingredients among the four sheets of foil. Wrap up the potatoes, seal tightly. Put all packets on a baking sheet.
Roast the potatoes in the oven for 35 minutes.
Place one packet on each dinner plate and allow diners to open their packets.
Nutritional Information Per Serving (About 1/2 cup): Calories: 146, Fat: 6 g, Cholesterol: 0 mg, Sodium: 9 mg, Carbohydrate: 21 g, Dietary Fiber: 2 g, Sugars: 2 g, Protein: 3 g Diabetic Exchanges: 1-1/2 Starch, 1 Fat
HUMMUS-VEGGIE WRAPS
Yield: 4 servings
Source: "The Complete Diabetes Prevention Plan"
Info: http://diabeticgourmet.com/book_archive/details/60.shtml
Ingredients
4 whole-wheat flour tortillas (8 to 9-inch rounds)
1 cup ready-made hummus
1 small carrot, shredded with a potato peeler
2 slices red onion, separated into rings
12 thin slices peeled cucumber
16 young tender spinach leaves or 1 cup alfalfa sprouts
Directions
Warm the tortillas according to package directions. Lay the tortillas on a flat surface and spread the lower half only of each tortilla with 1/4 cup of the hummus.
Top the hummus on each tortilla with a quarter of the carrots, onion rings, cucumber slices, and spinach or sprouts, leaving a 1-1/2 inch margin on the right and left sides.
Fold the right and left margins in, then roll each tortilla up from the bottom to enclose the filling. Cut each warp in half and serve immediately.
Nutritional Information Per Serving (1/4 of recipe): Calories: 258, Carbohydrate: 38 g, Cholesterol: 0 mg, Fat: 8.6 g, Saturated Fat: 0.5 g, Fiber: 6.7 g, Protein: 10 g, Sodium: 625 mg, Calcium: 56 mg, Diabetic Exchanges: 2-1/2 Starch, 1 Very Lean Meat, 1/2 Vegetable, 1 Fat
CRANBERRY-ORANGE SAUCE
Yield: 16 (2-tablespoon) servings
Source: "Light and Easy Diabetes Cuisine" by Betty Marks
Info: http://diabeticgourmet.com/book_archive/details/24.shtmlIngredients
1 (12 oz.) package fresh cranberries
3 tablespoons frozen orange juice concentrate
1 teaspoon no-sugar-added raspberry conserve
1 orange, cut in 8 sections
Directions
Rinse cranberries and place in a medium-size saucepan with a small amount of water. Cook over medium heat, stirring in next 2 ingredients, until berries are soft.
In a food processor fitted with the metal blade, process half the cranberries and four orange sections. Repeat with remaining cranberries and oranges. Chill before serving. Makes 2 cups.
Nutritional Information Per Serving (2 tablespoons): Calories: 21, Fat: 0 g, Cholesterol: 0 mg, Carbohydrate: 5 g, Protein: 0 g, Sodium: 0 mg, Diabetic Exchanges: FREE
MINIATURE APPLE MUFFINS
This recipe begins, "With the right amount of spice and a sprinkling of raisins, these bite-size muffins have the flavor of an old-fashioned apple cake." Yield: 36 servings
Source: Splenda
Find this recipe at: http://diabeticgourmet.com/recipes/html/1120.shtml
Ingredients
3/4 cup Splenda No Calorie Sweetener, Granulated
1 cup butter, softened
2 teaspoons molasses
2 large eggs
1/3 cup apple juice concentrate, thawed
2 teaspoons grated fresh lemon peel
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1 cup peeled, shredded fresh apple
2/3 cup old-fashioned oats
1/2 cup raisins
Directions
Preheat oven to 400 degrees F. Lightly spray miniature muffin pans with vegetable cooking spray; set aside.
Beat Splenda Granulated Sweetener, butter, and molasses at medium speed of an electric mixer 1 minute or until blended. Add eggs, one at a time, beating until blended after each addition; add apple juice concentrate and lemon peel, beating until blended.
Combine flour, cinnamon, nutmeg, soda, and salt; add to Splenda Granulated Sweetener mixture, beating on low speed just until blended. Stir in apple, oats, and raisins.
Spoon batter into prepared pans; filling three-fourths full. Bake until edges are lightly browned, 12 minutes. Remove to wire racks to cool.
Nutritional Information Per Serving: Calories: 100; Protein: 2 g; Fat: 6 g; Sodium: 125 mg; Cholesterol: 25 mg; Saturated Fat: 3.5 g; Dietary Fiber: 1 g; Sugars: 4 g; Carbohydrates: 11 g
CRANBERRY APPLE CRISP
Yield: 8 servings
Source: Equal
View Online: http://diabeticgourmet.com/recipes/html/876.shtml
Filling:
3 cups peeled, cored, sliced apples
2 cups fresh or frozen thawed cranberries
1 cup Equal Spoonful*
Topping:
1/3 cup all-purpose flour
1/4 cup chopped pecans
1/4 cup stick butter or margarine, melted
1/2 cup Equal Spoonful**
* Substitute 24 packets Equal sweetener
** Substitute 12 packets Equal sweetener
Directions
For Filling, combine apples, cranberries and 1 cup Equal in an ungreased 10-inch pie plate.
For Topping, combine flour, pecans, melted butter and 1/2 cup Equal. Mix until well blended. Sprinkle flour mixture over apples and cranberries in pie plate.
Bake in preheated 350F oven 55 to 60 minutes or until fruit is tender. Serve warm or at room temperature.
Nutritional Information Per Serving: Calories: 145; Protein: 1 g; Fat: 8 g; Sodium: 67 mg; Cholesterol: 0 mg; Carbohydrates: 18 g; Exchanges: 1 fruit, 1-1/2 fat
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