Besides being Meatless Monday, it's also Double-Post Monday. Today's six recipes include Colorful Turkey Stuffed Peppers and Turkey Bacon Burger. Enjoy!
BASIL FOCACCIA WEDGES
Yield: 12 servings.
Serving size: 2 pieces.
Source: The Heart-Smart Diabetes Kitchen
View online: http://diabeticgourmet.com/recipes/html/1216.shtml
Ingredients
1-1/2 Tbsp canola oil, divided
1 cup thinly sliced green bell pepper
1/2 cup thinly sliced red onion
1/2 pkg (8 oz) sliced mushrooms
2 medium cloves garlic, minced
1 pkg (13.8 oz) focaccia-style, refrigerated pizza dough
1/4 tsp dried red pepper flakes
1/2 cup chopped fresh basil leaves
2 small plum tomatoes, cut into 12 rounds total
1/2 cup (2 oz) shredded part-skim mozzarella
2 Tbsp grated Parmesan cheese
16 pitted kalamata olives, chopped
Directions
Preheat oven to 400F. Heat 1 Tbsp canola oil in a large nonstick skillet over medium-high heat. Add bell pepper and onions; cook 2 minutes. Add mushrooms; cook 2 minutes, using two utensils to stir easily. Add garlic, cook 15 seconds and set aside.
On baking sheet, drizzle remaining 1/2 Tbsp canola oil. Use fingertips to spread oil evenly. Unroll dough onto baking sheet and shape into an 11 x 8 inch rectangle. Top dough with pepper flakes and mushroom mixture, spooning as close to edges as possible. Top with basil and arrange tomatoes in 12 even sections.
Bake 12 minutes. Sprinkle evenly with mozzarella. Bake 6 more minutes or until deep golden on edges. Top with Parmesan and sprinkle evenly with olives. Allow to cool to room temperature.
When serving, cut into 12 squares, and then cut each square in half diagonally to make 24 pieces total.
Nutritional Information Per Serving: Calories: 125; Protein: 5 g; Fat: 4.5 g; Sodium: 320 mg; Cholesterol: 5 mg; Saturated Fat: 1 g; Dietary Fiber: 1 g; Carbohydrates: 18 g
WARM SPINACH-ARTICHOKE DIP
This recipe begins, “This warm dip is similar to those served in restaurant chains, but it's low in fat and has a fraction of the calories and sodium. It's virtually guilt-free and is perfect for parties and get-togethers. Serve with pita wedges, baked tortilla chips, or low-fat crackers.
Yield: 12 servings, 2 tablespoons per serving
Source: The Diabetic Gourmet Cookbook
Book link: http://diabeticgourmetcookbook.com
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1248
View recipe with photo: http://diabeticgourmet.com/recipes/html/1248.shtml
Ingredients
Canola cooking spray
1 teaspoon olive oil
2 tablespoon minced onion
1 small clove garlic, minced
1/2 cup light sour cream
1-1/2 cups low-fat cottage cheese
2 egg whites
1 tablespoon grated Parmesan cheese
2 teaspoons fresh lemon juice
1/2 teaspoon hot pepper sauce
Pinch white pepper
1/8 teaspoon crushed red pepper flakes
2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
1 (10-ounce) package frozen artichoke hearts, thawed, patted dry, and halved
2 tablespoons chopped roasted red pepper
2 tablespoons shredded reduced-fat Monterey Jack cheese
1/3 cup thinly sliced scallions, green part only
Directions
Preheat oven to 350 degrees F.
Lightly coat a 1-1/2-quart casserole with cooking spray.
Heat a small nonstick skillet over medium heat.
Away from the heat source, spray with cooking spray, and return to the heat. Add the oil and onion and saute until softened, about 5 minutes. Stir in the garlic and saute for another minute; set aside.
In a food processor, process the sour cream, cottage cheese, egg whites, Parmesan cheese, lemon juice, hot sauce, white pepper, and red pepper flakes until smooth.
In a large mixing bowl, combine the spinach, artichoke hearts, roasted red pepper, Monterey Jack cheese, and the cottage cheese mixture.
Spoon evenly into the casserole, cover, and bake for 25 minutes, or until the center of the dip is hot. Sprinkle with scallions and serve hot.
Nutritional Information Per Serving: Calories: 71; Protein: 7.3 g; Fat: 2.5 g; Sodium: 196 mg; Cholesterol: 7 mg; Saturated Fat: 1.2 g; Dietary Fiber: 2.2 g; Sugars: 1.4 g; Carbohydrates: 6.5 g; Exchanges: 2 Vegetable, 1/2 Fat
COLORFUL TURKEY STUFFED PEPPERS
Yield: 4 servings
Source: Jennie-O
Find this recipe at: http://diabeticgourmet.com/recipes/html/1321.shtml
Ingredients
2 bell peppers, preferably a mix of yellow, green or red
1/2 (16-ounce) package Jennie-O Extra Lean Ground Turkey Breast
1/4 cup chopped onion
2 cloves garlic, minced
1 tablespoon fresh basil or 1 teaspoon dried basil leaves
1/4 teaspoon salt, if desired
1/4 teaspoon freshly ground black pepper
1 (14-1/2-ounce) can low-sodium diced tomatoes or seasoned diced tomatoes, drained
1/2 cup cooked white or brown rice
3/4 cup shredded low-fat Cheddar cheese, divided
paprika, if desired
fresh parsley, if desired
Directions
Heat oven to 375F.
Cut bell peppers lengthwise through stems keeping stem halves intact to hold stuffing. Discard seeds and veins.
Cook peppers in boiling salted water 5 to 6 minutes or until crisp-tender. Drain and immediately place peppers in ice water to stop cooking process. Drain peppers well and place cut side up in 8 x 8-inch baking dish.
Cook ground turkey as specified on the package. Always cook to well-done, 165F as measured by a meat thermometer.
Add onion, garlic, basil, salt, if desired, ground pepper, tomatoes, and rice; continue to cook 5 to 6 minutes or until heated through and most of the juices have reduced.
Remove meat mixture from heat and stir in 1/2 cup cheese.
Mound heaping 1/2 cup of mixture into each pepper half.
Bake 20 minutes or until filling is hot and peppers are tender.
Remove peppers from oven and sprinkle remaining 1/4 cup cheese on top of peppers. Sprinkle with paprika and parsley, if desired.
Always cook to an internal temperature of 165F. Learn how to safely handle turkey.
Nutritional Information Per Serving: Calories: 160; Protein: 20 g; Fat: 2.5 g; Sodium: 210 mg; Cholesterol: 30 mg; Saturated Fat: 1 g; Dietary Fiber: 3 g; Sugars: 5 g; Carbohydrates: 14 g
NEW POTATOES WITH SPRING PEAS
This recipe begins, “Here's an easy potato salad recipe, featuring red potatoes, feta cheese, Kalamata olives and fresh mint.”
Makes 8 servings
Source: Jennie-O
Find this recipe at: http://diabeticgourmet.com/recipes/html/1332.shtml
Ingredients
1-3/4 pounds small red potatoes, cut into quarters
2 tablespoons plus 1/4 cup olive oil, divided
1 cup crumbled feta cheese
1/2 cup Kalamata pitted olives, sliced lengthwise into quarters
1/2 fresh or frozen peas, thawed
2 tablespoons chopped fresh mint
Salt and pepper, if desired
Directions
Heat oven to 425F.
Toss potatoes with 2 tablespoons olive oil.
Place on rimmed baking sheet.
Bake 20 to 25 minutes or until tender.
In bowl, toss together potatoes, cheese, olives, peas, olive oil and mint.
Season lightly with salt and pepper, if desired.
Nutritional Information Per Serving: Calories: 220; Protein: 6 g; Fat: 13 g; Sodium: 330 mg; Cholesterol: 6 mg; Saturated Fat: 3.5 g; Dietary Fiber: 2 g; Sugars: 1 g; Carbohydrates: 21 g
ORANGE CHERRY CLAFOUTI
This recipe begins, “Clafouti offers the perfect way to highlight seasonal fruit. This recipe features an easy cake batter, fragrant with grated orange peel, and baked over fresh sweet cherries.”
Yield: 8 servings
Serving Size: 1 slice
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1231
View recipe with photo: http://diabeticgourmet.com/recipes/html/1231.shtml
Ingredients
2-1/2 cups pitted sweet cherries (thawed and patted dry, if frozen)
2 large eggs
3 large egg whites
1/3 cup Splenda Sugar Blend
3/4 cup low-fat milk
1 1/2 teaspoons vanilla extract
2 teaspoons finely grated orange peel
2/3 cup all-purpose flour
1 pinch Pinch of salt
Directions
Preheat oven to 375 degrees F. Coat 9-inch pie pan with non-stick cooking spray and arrange cherries in bottom of pan.
In bowl of electric mixer, beat eggs, egg whites, and Splenda Sugar Blend on medium speed 2 minutes, or until light and frothy. Beat in milk and vanilla. Using a spoon, stir in orange peel, flour, and salt until combined. Pour batter over cherries.
Bake 25 to 30 minutes, or until puffy and golden. Remove to wire rack for 15 minutes, then cut into 8 wedges.
Nutritional Information Per Serving: Calories: 150; Protein: 5 g; Fat: 2 g; Sodium: 100 mg; Cholesterol: 55 mg; Saturated Fat: 0.5 g; Dietary Fiber: 1 g; Sugars: 26 g; Carbohydrates: 25 g
TURKEY BACON BURGER
This recipe begins, “If you're a fan of The Biggest Loser show, then you may have recently watched host Bob Harper teach contestants how to make Turkey Bacon Burgers. The contestants loved their Turkey Bacon Burgers and now we're sharing the recipe for you to try.”
Makes 10 servings
Source: Jennie-O
Find this recipe at: http://diabeticgourmet.com/recipes/html/1323.shtml
Ingredients
1 (16-ounce) package Jennie-O Extra Lean Ground Turkey Breast
1 (16-ounce) package Jennie-O Lean Ground Turkey
15 slices of chopped, uncooked Jennie-O Turkey Bacon
1/2 cup minced onion
1 tablespoon chopped garlic
1/2 teaspoon freshly ground black pepper
10 lettuce leaves
10 tomato slices
20 sweet onion slices
avocado slices, if desired
pickled jalapeno slices, if desired
mustard, if desired
Directions
In large mixing bowl, combine ground turkey, onion, garlic and pepper*.
Add 15 slices of chopped, uncooked Jennie-O Turkey Bacon to the meat mixture. For ease of chopping, place bacon slices in freezer for 15 minutes. Chop finely while still firm.
Form into 10 patties. Ideally, make this mixture at least 8 hours before cooking so that the turkey can marinate with the other ingredients. Freeze any extra formed patties to thaw later.
Heat grill to medium-high heat. Grill turkey burgers approximately 14 to 16 minutes. Always cook to well-done, 165F as measured by a meat thermometer.
Layer lettuce, tomato, turkey burger and onion. Top with avocado, pickled jalapeno and mustard, if desired.
Always cook to an internal temperature of 165F. Learn how to safely handle turkey.
Nutritional Information Per Serving: Calories: 140; Protein: 20 g; Fat: 4 g; Sodium: 65 mg; Cholesterol: 55 mg; Saturated Fat: 4 g; Dietary Fiber: 1 g; Sugars: 4 g; Carbohydrates: 6 g
Showing posts with label Orange Cherry Clafouti. Show all posts
Showing posts with label Orange Cherry Clafouti. Show all posts
Monday, February 24, 2020
Monday, January 16, 2017
Meatless Monday - and an Article
Are you a coffee drinker? I sure am. I can't imagine not getting up in the morning without that first cup of java. (Actually, I can imagine it, and it's not a pretty sight!)
Well, if you're like me and love your coffee, especially if you're diabetic, you might want to read “Guide to Coffee for People With Diabetes” in a recent Diabetic Connect email. For example, did you know that coffee just may “have an effect on the action of the insulin you take”? I didn't know this.
To view the slide show/article in its entirety, click here.
And now, on to today's six recipes. Since it's Monday, that means six vegetarian (and diabetic) recipes. Enjoy!
CLASSIC CARROT CAKE
This recipe begins, “A great classic dessert and it has less carbs.” My take on this? Yum!
Yield: 10 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1197
View recipe with photo: http://diabeticgourmet.com/recipes/html/1197.shtml
Ingredients
7/8 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 large egg whites
1/4 cup eggbeaters
3/8 cup Splenda No Calorie Sweetener, Granulated
3 tablespoons reduced fat margarine
1/2 cup honey
1 teaspoon vanilla extract
3 tablespoons unsweetened applesauce
3 tablespoons canola oil
2 1/4 cups finely shredded carrot
1/3 cup walnuts
butter flavored cooking spray
Directions
Preheat oven to 350 degrees F.
In medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, and allspice. Set aside.
In small bowl whisk together egg whites and eggbeaters. Set aside.
In large bowl beat Splenda Granulated Sweetener, margarine, honey, vanilla, applesauce, and canola oil. Mix in egg mixture, stir until well mixed. Stir in flour mixture, then carrots and walnuts.
Pour into greased 8 cup loaf pan and bake for 40-45 minutes, or until toothpick inserted comes out clean. Allow to cool, ice if desired.
Nutritional Information Per Serving: Calories: 190; Calories from Fat: 80; Protein: 4 g; Fat: 9 g; Sodium: 270 mg; Cholesterol: 0 mg; Saturated Fat: 1 g; Dietary Fiber: 2 g; Sugars: 16 g; Carbohydrates: 26 g
LEMON-GLAZED BABY CARROTS
Yield: 4 servings
Source: America's Everyday Diabetes Cookbook
Find this recipe at: http://diabeticgourmet.com/recipes/html/950.shtml
Note: This recipe originally called for chicken or vegetable stock. I've changed that to only vegetable stock.
Ingredients
1 pound peeled baby carrots
1/4 cup vegetable stock
1 tablespoons margarine or butter
1 tablespoon brown sugar
1 tablespoon lemon juice
1/2 teaspoon grated lemon rind
1/4 teaspoon salt
Pepper to taste
1 tablespoon finely chopped fresh parsley or chives
Directions
In a medium saucepan, cook carrots in boiling salted water for 5 to 7 minutes (start timing when water returns to a boil) or until just tender-crisp; drain and return to saucepan.
Add stock, butter, brown sugar, lemon juice and rind, salt and pepper. Cook, stirring often, 3 to 5 minutes or until liquid has evaporated and carrots are nicely glazed.
Sprinkle with parsley or chives and serve.
Nutritional Information Per Serving: Calories: 91; Protein: 2 g; Fat: 3 g; Sodium: 251 mg; Cholesterol: 8 mg; Dietary Fiber: 3 g; Carbohydrates: 15 g; Exchanges: 2 Vegetables, 1/2 Fat
RED POTATO SALAD
Yield: 6 servings
Source: "Cooking with The Diabetic Chef" by Chris Smith
Info: http://diabeticgourmet.com/book_archive/details/23.shtml
Ingredients
2 quarts water
1 pound potatoes
6 tablespoons red onions, diced
1/2 cup celery, diced
3 tablespoons light mayonnaise
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
2 green onions, chopped
Directions
In a large pot, bring the water to boil. Add potatoes. Return water to simmer, cover, & cook for 15-20 minutes, or until the potatoes are done. Remove potatoes from water & let them cool.
Cut potatoes into quarters & place them in large bowl. Add next six ingredients & mix together gently. Refrigerate overnight. Garnish with chopped green onions.
Nutritional Information Per Serving (1/2 cup): Calories: 110, Fat: 3 g, Cholesterol: 3 mg, Sodium: 587 mg, Carbohydrate: 20 g, Dietary Fiber: 2 g, Sugars: 3 g, Protein: 2 g, Diabetic Exchanges: 1 Starch, 1/2 Vegetable, 1/2 Fat
APPLESAUCE CAKE
Yield: 8 servings
Serving size: 1 slice.
Source: Splenda
Find this recipe at: http://diabeticgourmet.com/recipes/html/1277.shtml
Ingredients
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 cup reduced-calorie margarine
1/4 cup molasses
1/2 cup egg substitute
1 teaspoon vanilla extract
1 cup Splenda No Calorie Sweetener, Granulated
1/2 cup unsweetened applesauce
Directions
Preheat oven to 350 degrees F. Spray an 8x8 inch metal cake pan with vegetable cooking spray. In a small bowl, stir together flour, baking powder, baking soda, cinnamon, and ginger. Set aside.
In a large mixing bowl, beat margarine and molasses with an electric mixer on high speed for approximately 1 minute.
Add egg substitute and vanilla and blend on high speed for 30 seconds. Mixture will be liquid.
Add Splenda Granulated Sweetener and beat on medium speed until very smooth, approximately 1 1/2 minutes.
Add flour mixture and applesauce and beat on low speed until mixed, approximately 45 seconds.
Spread batter evenly into prepared pan and bake for 30 minutes at 350 degrees F.
Nutritional Information Per Serving: Calories: 170; Calories from Fat: 60; Protein: 4 g; Fat: 7 g; Sodium: 260 mg; Cholesterol: 0 mg; Saturated Fat: 1 g; Dietary Fiber: 1 g; Sugars: 10 g; Carbohydrates: 24 g
BULGUR, GRAPE AND KALE SALAD
6 Servings
Source: California Table Grapes
Find this recipe at: http://diabeticgourmet.com/recipes/html/1331.shtml
Ingredients
2 cups water
1 cup bulgur
Kosher salt
1 cup pecan halves, toasted and roughly chopped
2 cups seedless California grapes, halved
2 cups packed kale or Swiss chard leaves, finely slivered
1/2 cup Italian parsley, chopped
1/4 cup scallions, thinly sliced
1/4 cup lemon juice
2 tablespoons extra virgin olive oil
2 teaspoons lemon zest, finely grated
Pinch cayenne
Black pepper
Directions
Bring 2 cups of water to a boil in a medium saucepan. Stir in bulgur and 1/2 teaspoon salt and remove from heat.
Cover and let stand 20 minutes or until most of water is absorbed.
Drain well and press to extract any excess water.
Let cool and stir in the remaining ingredients.
Season well with salt and black pepper.
Serve room temperature or chilled.
Nutritional Information Per Serving: Calories: 289; Protein: 6 g; Fat: 17 g; Sodium: 181 mg; Cholesterol: 0 mg ; Carbohydrates: 33 g
ORANGE CHERRY CLAFOUTI
This recipe begins, “Clafouti offers the perfect way to highlight seasonal fruit. This recipe features an easy cake batter, fragrant with grated orange peel, and baked over fresh sweet cherries.”
Yield: 8 servings
Serving Size: 1 slice
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1231
View recipe with photo: http://diabeticgourmet.com/recipes/html/1231.shtml
Ingredients
2-1/2 cups pitted sweet cherries (thawed and patted dry, if frozen)
2 large eggs
3 large egg whites
1/3 cup Splenda Sugar Blend
3/4 cup low-fat milk
1 1/2 teaspoons vanilla extract
2 teaspoons finely grated orange peel
2/3 cup all-purpose flour
1 pinch Pinch of salt
Directions
Preheat oven to 375 degrees F. Coat 9-inch pie pan with non-stick cooking spray and arrange cherries in bottom of pan.
In bowl of electric mixer, beat eggs, egg whites, and Splenda Sugar Blend on medium speed 2 minutes, or until light and frothy. Beat in milk and vanilla. Using a spoon, stir in orange peel, flour, and salt until combined. Pour batter over cherries.
Bake 25 to 30 minutes, or until puffy and golden. Remove to wire rack for 15 minutes, then cut into 8 wedges.
Nutritional Information Per Serving: Calories: 150; Protein: 5 g; Fat: 2 g; Sodium: 100 mg; Cholesterol: 55 mg; Saturated Fat: 0.5 g; Dietary Fiber: 1 g; Sugars: 26 g; Carbohydrates: 25 g
Well, if you're like me and love your coffee, especially if you're diabetic, you might want to read “Guide to Coffee for People With Diabetes” in a recent Diabetic Connect email. For example, did you know that coffee just may “have an effect on the action of the insulin you take”? I didn't know this.
To view the slide show/article in its entirety, click here.
And now, on to today's six recipes. Since it's Monday, that means six vegetarian (and diabetic) recipes. Enjoy!
CLASSIC CARROT CAKE
This recipe begins, “A great classic dessert and it has less carbs.” My take on this? Yum!
Yield: 10 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1197
View recipe with photo: http://diabeticgourmet.com/recipes/html/1197.shtml
Ingredients
7/8 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 large egg whites
1/4 cup eggbeaters
3/8 cup Splenda No Calorie Sweetener, Granulated
3 tablespoons reduced fat margarine
1/2 cup honey
1 teaspoon vanilla extract
3 tablespoons unsweetened applesauce
3 tablespoons canola oil
2 1/4 cups finely shredded carrot
1/3 cup walnuts
butter flavored cooking spray
Directions
Preheat oven to 350 degrees F.
In medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, and allspice. Set aside.
In small bowl whisk together egg whites and eggbeaters. Set aside.
In large bowl beat Splenda Granulated Sweetener, margarine, honey, vanilla, applesauce, and canola oil. Mix in egg mixture, stir until well mixed. Stir in flour mixture, then carrots and walnuts.
Pour into greased 8 cup loaf pan and bake for 40-45 minutes, or until toothpick inserted comes out clean. Allow to cool, ice if desired.
Nutritional Information Per Serving: Calories: 190; Calories from Fat: 80; Protein: 4 g; Fat: 9 g; Sodium: 270 mg; Cholesterol: 0 mg; Saturated Fat: 1 g; Dietary Fiber: 2 g; Sugars: 16 g; Carbohydrates: 26 g
LEMON-GLAZED BABY CARROTS
Yield: 4 servings
Source: America's Everyday Diabetes Cookbook
Find this recipe at: http://diabeticgourmet.com/recipes/html/950.shtml
Note: This recipe originally called for chicken or vegetable stock. I've changed that to only vegetable stock.
Ingredients
1 pound peeled baby carrots
1/4 cup vegetable stock
1 tablespoons margarine or butter
1 tablespoon brown sugar
1 tablespoon lemon juice
1/2 teaspoon grated lemon rind
1/4 teaspoon salt
Pepper to taste
1 tablespoon finely chopped fresh parsley or chives
Directions
In a medium saucepan, cook carrots in boiling salted water for 5 to 7 minutes (start timing when water returns to a boil) or until just tender-crisp; drain and return to saucepan.
Add stock, butter, brown sugar, lemon juice and rind, salt and pepper. Cook, stirring often, 3 to 5 minutes or until liquid has evaporated and carrots are nicely glazed.
Sprinkle with parsley or chives and serve.
Nutritional Information Per Serving: Calories: 91; Protein: 2 g; Fat: 3 g; Sodium: 251 mg; Cholesterol: 8 mg; Dietary Fiber: 3 g; Carbohydrates: 15 g; Exchanges: 2 Vegetables, 1/2 Fat
RED POTATO SALAD
Yield: 6 servings
Source: "Cooking with The Diabetic Chef" by Chris Smith
Info: http://diabeticgourmet.com/book_archive/details/23.shtml
Ingredients
2 quarts water
1 pound potatoes
6 tablespoons red onions, diced
1/2 cup celery, diced
3 tablespoons light mayonnaise
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
2 green onions, chopped
Directions
In a large pot, bring the water to boil. Add potatoes. Return water to simmer, cover, & cook for 15-20 minutes, or until the potatoes are done. Remove potatoes from water & let them cool.
Cut potatoes into quarters & place them in large bowl. Add next six ingredients & mix together gently. Refrigerate overnight. Garnish with chopped green onions.
Nutritional Information Per Serving (1/2 cup): Calories: 110, Fat: 3 g, Cholesterol: 3 mg, Sodium: 587 mg, Carbohydrate: 20 g, Dietary Fiber: 2 g, Sugars: 3 g, Protein: 2 g, Diabetic Exchanges: 1 Starch, 1/2 Vegetable, 1/2 Fat
APPLESAUCE CAKE
Yield: 8 servings
Serving size: 1 slice.
Source: Splenda
Find this recipe at: http://diabeticgourmet.com/recipes/html/1277.shtml
Ingredients
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 cup reduced-calorie margarine
1/4 cup molasses
1/2 cup egg substitute
1 teaspoon vanilla extract
1 cup Splenda No Calorie Sweetener, Granulated
1/2 cup unsweetened applesauce
Directions
Preheat oven to 350 degrees F. Spray an 8x8 inch metal cake pan with vegetable cooking spray. In a small bowl, stir together flour, baking powder, baking soda, cinnamon, and ginger. Set aside.
In a large mixing bowl, beat margarine and molasses with an electric mixer on high speed for approximately 1 minute.
Add egg substitute and vanilla and blend on high speed for 30 seconds. Mixture will be liquid.
Add Splenda Granulated Sweetener and beat on medium speed until very smooth, approximately 1 1/2 minutes.
Add flour mixture and applesauce and beat on low speed until mixed, approximately 45 seconds.
Spread batter evenly into prepared pan and bake for 30 minutes at 350 degrees F.
Nutritional Information Per Serving: Calories: 170; Calories from Fat: 60; Protein: 4 g; Fat: 7 g; Sodium: 260 mg; Cholesterol: 0 mg; Saturated Fat: 1 g; Dietary Fiber: 1 g; Sugars: 10 g; Carbohydrates: 24 g
BULGUR, GRAPE AND KALE SALAD
6 Servings
Source: California Table Grapes
Find this recipe at: http://diabeticgourmet.com/recipes/html/1331.shtml
Ingredients
2 cups water
1 cup bulgur
Kosher salt
1 cup pecan halves, toasted and roughly chopped
2 cups seedless California grapes, halved
2 cups packed kale or Swiss chard leaves, finely slivered
1/2 cup Italian parsley, chopped
1/4 cup scallions, thinly sliced
1/4 cup lemon juice
2 tablespoons extra virgin olive oil
2 teaspoons lemon zest, finely grated
Pinch cayenne
Black pepper
Directions
Bring 2 cups of water to a boil in a medium saucepan. Stir in bulgur and 1/2 teaspoon salt and remove from heat.
Cover and let stand 20 minutes or until most of water is absorbed.
Drain well and press to extract any excess water.
Let cool and stir in the remaining ingredients.
Season well with salt and black pepper.
Serve room temperature or chilled.
Nutritional Information Per Serving: Calories: 289; Protein: 6 g; Fat: 17 g; Sodium: 181 mg; Cholesterol: 0 mg ; Carbohydrates: 33 g
ORANGE CHERRY CLAFOUTI
This recipe begins, “Clafouti offers the perfect way to highlight seasonal fruit. This recipe features an easy cake batter, fragrant with grated orange peel, and baked over fresh sweet cherries.”
Yield: 8 servings
Serving Size: 1 slice
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1231
View recipe with photo: http://diabeticgourmet.com/recipes/html/1231.shtml
Ingredients
2-1/2 cups pitted sweet cherries (thawed and patted dry, if frozen)
2 large eggs
3 large egg whites
1/3 cup Splenda Sugar Blend
3/4 cup low-fat milk
1 1/2 teaspoons vanilla extract
2 teaspoons finely grated orange peel
2/3 cup all-purpose flour
1 pinch Pinch of salt
Directions
Preheat oven to 375 degrees F. Coat 9-inch pie pan with non-stick cooking spray and arrange cherries in bottom of pan.
In bowl of electric mixer, beat eggs, egg whites, and Splenda Sugar Blend on medium speed 2 minutes, or until light and frothy. Beat in milk and vanilla. Using a spoon, stir in orange peel, flour, and salt until combined. Pour batter over cherries.
Bake 25 to 30 minutes, or until puffy and golden. Remove to wire rack for 15 minutes, then cut into 8 wedges.
Nutritional Information Per Serving: Calories: 150; Protein: 5 g; Fat: 2 g; Sodium: 100 mg; Cholesterol: 55 mg; Saturated Fat: 0.5 g; Dietary Fiber: 1 g; Sugars: 26 g; Carbohydrates: 25 g
Thursday, January 12, 2017
Thursday Recipes
Here are today's six recipes to help you through the day. Enjoy!
BASIL FOCACCIA WEDGES
Yield: 12 servings.
Serving size: 2 pieces.
Source: The Heart-Smart Diabetes Kitchen
View online: http://diabeticgourmet.com/recipes/html/1216.shtml
Ingredients
1-1/2 Tbsp canola oil, divided
1 cup thinly sliced green bell pepper
1/2 cup thinly sliced red onion
1/2 pkg (8 oz) sliced mushrooms
2 medium cloves garlic, minced
1 pkg (13.8 oz) focaccia-style, refrigerated pizza dough
1/4 tsp dried red pepper flakes
1/2 cup chopped fresh basil leaves
2 small plum tomatoes, cut into 12 rounds total
1/2 cup (2 oz) shredded part-skim mozzarella
2 Tbsp grated Parmesan cheese
16 pitted kalamata olives, chopped
Directions
Preheat oven to 400F. Heat 1 Tbsp canola oil in a large nonstick skillet over medium-high heat. Add bell pepper and onions; cook 2 minutes. Add mushrooms; cook 2 minutes, using two utensils to stir easily. Add garlic, cook 15 seconds and set aside.
On baking sheet, drizzle remaining 1/2 Tbsp canola oil. Use fingertips to spread oil evenly. Unroll dough onto baking sheet and shape into an 11 x 8 inch rectangle. Top dough with pepper flakes and mushroom mixture, spooning as close to edges as possible. Top with basil and arrange tomatoes in 12 even sections.
Bake 12 minutes. Sprinkle evenly with mozzarella. Bake 6 more minutes or until deep golden on edges. Top with Parmesan and sprinkle evenly with olives. Allow to cool to room temperature.
When serving, cut into 12 squares, and then cut each square in half diagonally to make 24 pieces total.
Nutritional Information Per Serving: Calories: 125; Protein: 5 g; Fat: 4.5 g; Sodium: 320 mg; Cholesterol: 5 mg; Saturated Fat: 1 g; Dietary Fiber: 1 g; Carbohydrates: 18 g
WARM SPINACH-ARTICHOKE DIP
This recipe begins, “This warm dip is similar to those served in restaurant chains, but it's low in fat and has a fraction of the calories and sodium. It's virtually guilt-free and is perfect for parties and get-togethers. Serve with pita wedges, baked tortilla chips, or low-fat crackers.
Yield: 12 servings, 2 tablespoons per serving
Source: The Diabetic Gourmet Cookbook
Book link: http://diabeticgourmetcookbook.com Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1248
View recipe with photo: http://diabeticgourmet.com/recipes/html/1248.shtml
Ingredients
Canola cooking spray
1 teaspoon olive oil
2 tablespoon minced onion
1 small clove garlic, minced
1/2 cup light sour cream
1-1/2 cups low-fat cottage cheese
2 egg whites
1 tablespoon grated Parmesan cheese
2 teaspoons fresh lemon juice
1/2 teaspoon hot pepper sauce
Pinch white pepper
1/8 teaspoon crushed red pepper flakes
2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
1 (10-ounce) package frozen artichoke hearts, thawed, patted dry, and halved
2 tablespoons chopped roasted red pepper
2 tablespoons shredded reduced-fat Monterey Jack cheese
1/3 cup thinly sliced scallions, green part only
Directions
Preheat oven to 350 degrees F.
Lightly coat a 1-1/2-quart casserole with cooking spray.
Heat a small nonstick skillet over medium heat.
Away from the heat source, spray with cooking spray, and return to the heat. Add the oil and onion and saute until softened, about 5 minutes. Stir in the garlic and saute for another minute; set aside.
In a food processor, process the sour cream, cottage cheese, egg whites, Parmesan cheese, lemon juice, hot sauce, white pepper, and red pepper flakes until smooth.
In a large mixing bowl, combine the spinach, artichoke hearts, roasted red pepper, Monterey Jack cheese, and the cottage cheese mixture.
Spoon evenly into the casserole, cover, and bake for 25 minutes, or until the center of the dip is hot. Sprinkle with scallions and serve hot.
Nutritional Information Per Serving: Calories: 71; Protein: 7.3 g; Fat: 2.5 g; Sodium: 196 mg; Cholesterol: 7 mg; Saturated Fat: 1.2 g; Dietary Fiber: 2.2 g; Sugars: 1.4 g; Carbohydrates: 6.5 g; Exchanges: 2 Vegetable, 1/2 Fat
COLORFUL TURKEY STUFFED PEPPERS
Yield: 4 servings
Source: Jennie-O
Find this recipe at: http://diabeticgourmet.com/recipes/html/1321.shtml
Ingredients
2 bell peppers, preferably a mix of yellow, green or red
1/2 (16-ounce) package Jennie-O Extra Lean Ground Turkey Breast
1/4 cup chopped onion
2 cloves garlic, minced
1 tablespoon fresh basil or 1 teaspoon dried basil leaves
1/4 teaspoon salt, if desired
1/4 teaspoon freshly ground black pepper
1 (14-1/2-ounce) can low-sodium diced tomatoes or seasoned diced tomatoes, drained
1/2 cup cooked white or brown rice
3/4 cup shredded low-fat Cheddar cheese, divided
paprika, if desired
fresh parsley, if desired
Directions
Heat oven to 375F.
Cut bell peppers lengthwise through stems keeping stem halves intact to hold stuffing. Discard seeds and veins.
Cook peppers in boiling salted water 5 to 6 minutes or until crisp-tender. Drain and immediately place peppers in ice water to stop cooking process. Drain peppers well and place cut side up in 8 x 8-inch baking dish.
Cook ground turkey as specified on the package. Always cook to well-done, 165F as measured by a meat thermometer.
Add onion, garlic, basil, salt, if desired, ground pepper, tomatoes, and rice; continue to cook 5 to 6 minutes or until heated through and most of the juices have reduced.
Remove meat mixture from heat and stir in 1/2 cup cheese.
Mound heaping 1/2 cup of mixture into each pepper half.
Bake 20 minutes or until filling is hot and peppers are tender.
Remove peppers from oven and sprinkle remaining 1/4 cup cheese on top of peppers. Sprinkle with paprika and parsley, if desired.
Always cook to an internal temperature of 165F. Learn how to safely handle turkey.
Nutritional Information Per Serving: Calories: 160; Protein: 20 g; Fat: 2.5 g; Sodium: 210 mg; Cholesterol: 30 mg; Saturated Fat: 1 g; Dietary Fiber: 3 g; Sugars: 5 g; Carbohydrates: 14 g
NEW POTATOES WITH SPRING PEAS
This recipe begins, “Here's an easy potato salad recipe, featuring red potatoes, feta cheese, Kalamata olives and fresh mint.”
Makes 8 servings
Source: Jennie-O
Find this recipe at: http://diabeticgourmet.com/recipes/html/1332.shtml
Ingredients
1-3/4 pounds small red potatoes, cut into quarters
2 tablespoons plus 1/4 cup olive oil, divided
1 cup crumbled feta cheese
1/2 cup Kalamata pitted olives, sliced lengthwise into quarters
1/2 fresh or frozen peas, thawed
2 tablespoons chopped fresh mint
Salt and pepper, if desired
Directions
Heat oven to 425F.
Toss potatoes with 2 tablespoons olive oil.
Place on rimmed baking sheet.
Bake 20 to 25 minutes or until tender.
In bowl, toss together potatoes, cheese, olives, peas, olive oil and mint.
Season lightly with salt and pepper, if desired.
Nutritional Information Per Serving: Calories: 220; Protein: 6 g; Fat: 13 g; Sodium: 330 mg; Cholesterol: 6 mg; Saturated Fat: 3.5 g; Dietary Fiber: 2 g; Sugars: 1 g; Carbohydrates: 21 g
ORANGE CHERRY CLAFOUTI
This recipe begins, “Clafouti offers the perfect way to highlight seasonal fruit. This recipe features an easy cake batter, fragrant with grated orange peel, and baked over fresh sweet cherries.”
Yield: 8 servings
Serving Size: 1 slice
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1231
View recipe with photo: http://diabeticgourmet.com/recipes/html/1231.shtml
Ingredients
2-1/2 cups pitted sweet cherries (thawed and patted dry, if frozen)
2 large eggs
3 large egg whites
1/3 cup Splenda Sugar Blend
3/4 cup low-fat milk
1 1/2 teaspoons vanilla extract
2 teaspoons finely grated orange peel
2/3 cup all-purpose flour
1 pinch Pinch of salt
Directions
Preheat oven to 375 degrees F. Coat 9-inch pie pan with non-stick cooking spray and arrange cherries in bottom of pan.
In bowl of electric mixer, beat eggs, egg whites, and Splenda Sugar Blend on medium speed 2 minutes, or until light and frothy. Beat in milk and vanilla. Using a spoon, stir in orange peel, flour, and salt until combined. Pour batter over cherries.
Bake 25 to 30 minutes, or until puffy and golden. Remove to wire rack for 15 minutes, then cut into 8 wedges.
Nutritional Information Per Serving: Calories: 150; Protein: 5 g; Fat: 2 g; Sodium: 100 mg; Cholesterol: 55 mg; Saturated Fat: 0.5 g; Dietary Fiber: 1 g; Sugars: 26 g; Carbohydrates: 25 g
TURKEY BACON BURGER
This recipe begins, “If you're a fan of The Biggest Loser show, then you may have recently watched host Bob Harper teach contestants how to make Turkey Bacon Burgers. The contestants loved their Turkey Bacon Burgers and now we're sharing the recipe for you to try.”
Makes 10 servings
Source: Jennie-O
Find this recipe at: http://diabeticgourmet.com/recipes/html/1323.shtml
Ingredients
1 (16-ounce) package Jennie-O Extra Lean Ground Turkey Breast
1 (16-ounce) package Jennie-O Lean Ground Turkey
15 slices of chopped, uncooked Jennie-O Turkey Bacon
1/2 cup minced onion
1 tablespoon chopped garlic
1/2 teaspoon freshly ground black pepper
10 lettuce leaves
10 tomato slices
20 sweet onion slices
avocado slices, if desired
pickled jalapeno slices, if desired
mustard, if desired
Directions
In large mixing bowl, combine ground turkey, onion, garlic and pepper*.
Add 15 slices of chopped, uncooked Jennie-O Turkey Bacon to the meat mixture. For ease of chopping, place bacon slices in freezer for 15 minutes. Chop finely while still firm.
Form into 10 patties. Ideally, make this mixture at least 8 hours before cooking so that the turkey can marinate with the other ingredients. Freeze any extra formed patties to thaw later.
Heat grill to medium-high heat. Grill turkey burgers approximately 14 to 16 minutes. Always cook to well-done, 165F as measured by a meat thermometer.
Layer lettuce, tomato, turkey burger and onion. Top with avocado, pickled jalapeno and mustard, if desired.
Always cook to an internal temperature of 165F. Learn how to safely handle turkey.
Nutritional Information Per Serving: Calories: 140; Protein: 20 g; Fat: 4 g; Sodium: 65 mg; Cholesterol: 55 mg; Saturated Fat: 4 g; Dietary Fiber: 1 g; Sugars: 4 g; Carbohydrates: 6 g
BASIL FOCACCIA WEDGES
Yield: 12 servings.
Serving size: 2 pieces.
Source: The Heart-Smart Diabetes Kitchen
View online: http://diabeticgourmet.com/recipes/html/1216.shtml
Ingredients
1-1/2 Tbsp canola oil, divided
1 cup thinly sliced green bell pepper
1/2 cup thinly sliced red onion
1/2 pkg (8 oz) sliced mushrooms
2 medium cloves garlic, minced
1 pkg (13.8 oz) focaccia-style, refrigerated pizza dough
1/4 tsp dried red pepper flakes
1/2 cup chopped fresh basil leaves
2 small plum tomatoes, cut into 12 rounds total
1/2 cup (2 oz) shredded part-skim mozzarella
2 Tbsp grated Parmesan cheese
16 pitted kalamata olives, chopped
Directions
Preheat oven to 400F. Heat 1 Tbsp canola oil in a large nonstick skillet over medium-high heat. Add bell pepper and onions; cook 2 minutes. Add mushrooms; cook 2 minutes, using two utensils to stir easily. Add garlic, cook 15 seconds and set aside.
On baking sheet, drizzle remaining 1/2 Tbsp canola oil. Use fingertips to spread oil evenly. Unroll dough onto baking sheet and shape into an 11 x 8 inch rectangle. Top dough with pepper flakes and mushroom mixture, spooning as close to edges as possible. Top with basil and arrange tomatoes in 12 even sections.
Bake 12 minutes. Sprinkle evenly with mozzarella. Bake 6 more minutes or until deep golden on edges. Top with Parmesan and sprinkle evenly with olives. Allow to cool to room temperature.
When serving, cut into 12 squares, and then cut each square in half diagonally to make 24 pieces total.
Nutritional Information Per Serving: Calories: 125; Protein: 5 g; Fat: 4.5 g; Sodium: 320 mg; Cholesterol: 5 mg; Saturated Fat: 1 g; Dietary Fiber: 1 g; Carbohydrates: 18 g
WARM SPINACH-ARTICHOKE DIP
This recipe begins, “This warm dip is similar to those served in restaurant chains, but it's low in fat and has a fraction of the calories and sodium. It's virtually guilt-free and is perfect for parties and get-togethers. Serve with pita wedges, baked tortilla chips, or low-fat crackers.
Yield: 12 servings, 2 tablespoons per serving
Source: The Diabetic Gourmet Cookbook
Book link: http://diabeticgourmetcookbook.com Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1248
View recipe with photo: http://diabeticgourmet.com/recipes/html/1248.shtml
Ingredients
Canola cooking spray
1 teaspoon olive oil
2 tablespoon minced onion
1 small clove garlic, minced
1/2 cup light sour cream
1-1/2 cups low-fat cottage cheese
2 egg whites
1 tablespoon grated Parmesan cheese
2 teaspoons fresh lemon juice
1/2 teaspoon hot pepper sauce
Pinch white pepper
1/8 teaspoon crushed red pepper flakes
2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
1 (10-ounce) package frozen artichoke hearts, thawed, patted dry, and halved
2 tablespoons chopped roasted red pepper
2 tablespoons shredded reduced-fat Monterey Jack cheese
1/3 cup thinly sliced scallions, green part only
Directions
Preheat oven to 350 degrees F.
Lightly coat a 1-1/2-quart casserole with cooking spray.
Heat a small nonstick skillet over medium heat.
Away from the heat source, spray with cooking spray, and return to the heat. Add the oil and onion and saute until softened, about 5 minutes. Stir in the garlic and saute for another minute; set aside.
In a food processor, process the sour cream, cottage cheese, egg whites, Parmesan cheese, lemon juice, hot sauce, white pepper, and red pepper flakes until smooth.
In a large mixing bowl, combine the spinach, artichoke hearts, roasted red pepper, Monterey Jack cheese, and the cottage cheese mixture.
Spoon evenly into the casserole, cover, and bake for 25 minutes, or until the center of the dip is hot. Sprinkle with scallions and serve hot.
Nutritional Information Per Serving: Calories: 71; Protein: 7.3 g; Fat: 2.5 g; Sodium: 196 mg; Cholesterol: 7 mg; Saturated Fat: 1.2 g; Dietary Fiber: 2.2 g; Sugars: 1.4 g; Carbohydrates: 6.5 g; Exchanges: 2 Vegetable, 1/2 Fat
COLORFUL TURKEY STUFFED PEPPERS
Yield: 4 servings
Source: Jennie-O
Find this recipe at: http://diabeticgourmet.com/recipes/html/1321.shtml
Ingredients
2 bell peppers, preferably a mix of yellow, green or red
1/2 (16-ounce) package Jennie-O Extra Lean Ground Turkey Breast
1/4 cup chopped onion
2 cloves garlic, minced
1 tablespoon fresh basil or 1 teaspoon dried basil leaves
1/4 teaspoon salt, if desired
1/4 teaspoon freshly ground black pepper
1 (14-1/2-ounce) can low-sodium diced tomatoes or seasoned diced tomatoes, drained
1/2 cup cooked white or brown rice
3/4 cup shredded low-fat Cheddar cheese, divided
paprika, if desired
fresh parsley, if desired
Directions
Heat oven to 375F.
Cut bell peppers lengthwise through stems keeping stem halves intact to hold stuffing. Discard seeds and veins.
Cook peppers in boiling salted water 5 to 6 minutes or until crisp-tender. Drain and immediately place peppers in ice water to stop cooking process. Drain peppers well and place cut side up in 8 x 8-inch baking dish.
Cook ground turkey as specified on the package. Always cook to well-done, 165F as measured by a meat thermometer.
Add onion, garlic, basil, salt, if desired, ground pepper, tomatoes, and rice; continue to cook 5 to 6 minutes or until heated through and most of the juices have reduced.
Remove meat mixture from heat and stir in 1/2 cup cheese.
Mound heaping 1/2 cup of mixture into each pepper half.
Bake 20 minutes or until filling is hot and peppers are tender.
Remove peppers from oven and sprinkle remaining 1/4 cup cheese on top of peppers. Sprinkle with paprika and parsley, if desired.
Always cook to an internal temperature of 165F. Learn how to safely handle turkey.
Nutritional Information Per Serving: Calories: 160; Protein: 20 g; Fat: 2.5 g; Sodium: 210 mg; Cholesterol: 30 mg; Saturated Fat: 1 g; Dietary Fiber: 3 g; Sugars: 5 g; Carbohydrates: 14 g
NEW POTATOES WITH SPRING PEAS
This recipe begins, “Here's an easy potato salad recipe, featuring red potatoes, feta cheese, Kalamata olives and fresh mint.”
Makes 8 servings
Source: Jennie-O
Find this recipe at: http://diabeticgourmet.com/recipes/html/1332.shtml
Ingredients
1-3/4 pounds small red potatoes, cut into quarters
2 tablespoons plus 1/4 cup olive oil, divided
1 cup crumbled feta cheese
1/2 cup Kalamata pitted olives, sliced lengthwise into quarters
1/2 fresh or frozen peas, thawed
2 tablespoons chopped fresh mint
Salt and pepper, if desired
Directions
Heat oven to 425F.
Toss potatoes with 2 tablespoons olive oil.
Place on rimmed baking sheet.
Bake 20 to 25 minutes or until tender.
In bowl, toss together potatoes, cheese, olives, peas, olive oil and mint.
Season lightly with salt and pepper, if desired.
Nutritional Information Per Serving: Calories: 220; Protein: 6 g; Fat: 13 g; Sodium: 330 mg; Cholesterol: 6 mg; Saturated Fat: 3.5 g; Dietary Fiber: 2 g; Sugars: 1 g; Carbohydrates: 21 g
ORANGE CHERRY CLAFOUTI
This recipe begins, “Clafouti offers the perfect way to highlight seasonal fruit. This recipe features an easy cake batter, fragrant with grated orange peel, and baked over fresh sweet cherries.”
Yield: 8 servings
Serving Size: 1 slice
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1231
View recipe with photo: http://diabeticgourmet.com/recipes/html/1231.shtml
Ingredients
2-1/2 cups pitted sweet cherries (thawed and patted dry, if frozen)
2 large eggs
3 large egg whites
1/3 cup Splenda Sugar Blend
3/4 cup low-fat milk
1 1/2 teaspoons vanilla extract
2 teaspoons finely grated orange peel
2/3 cup all-purpose flour
1 pinch Pinch of salt
Directions
Preheat oven to 375 degrees F. Coat 9-inch pie pan with non-stick cooking spray and arrange cherries in bottom of pan.
In bowl of electric mixer, beat eggs, egg whites, and Splenda Sugar Blend on medium speed 2 minutes, or until light and frothy. Beat in milk and vanilla. Using a spoon, stir in orange peel, flour, and salt until combined. Pour batter over cherries.
Bake 25 to 30 minutes, or until puffy and golden. Remove to wire rack for 15 minutes, then cut into 8 wedges.
Nutritional Information Per Serving: Calories: 150; Protein: 5 g; Fat: 2 g; Sodium: 100 mg; Cholesterol: 55 mg; Saturated Fat: 0.5 g; Dietary Fiber: 1 g; Sugars: 26 g; Carbohydrates: 25 g
TURKEY BACON BURGER
This recipe begins, “If you're a fan of The Biggest Loser show, then you may have recently watched host Bob Harper teach contestants how to make Turkey Bacon Burgers. The contestants loved their Turkey Bacon Burgers and now we're sharing the recipe for you to try.”
Makes 10 servings
Source: Jennie-O
Find this recipe at: http://diabeticgourmet.com/recipes/html/1323.shtml
Ingredients
1 (16-ounce) package Jennie-O Extra Lean Ground Turkey Breast
1 (16-ounce) package Jennie-O Lean Ground Turkey
15 slices of chopped, uncooked Jennie-O Turkey Bacon
1/2 cup minced onion
1 tablespoon chopped garlic
1/2 teaspoon freshly ground black pepper
10 lettuce leaves
10 tomato slices
20 sweet onion slices
avocado slices, if desired
pickled jalapeno slices, if desired
mustard, if desired
Directions
In large mixing bowl, combine ground turkey, onion, garlic and pepper*.
Add 15 slices of chopped, uncooked Jennie-O Turkey Bacon to the meat mixture. For ease of chopping, place bacon slices in freezer for 15 minutes. Chop finely while still firm.
Form into 10 patties. Ideally, make this mixture at least 8 hours before cooking so that the turkey can marinate with the other ingredients. Freeze any extra formed patties to thaw later.
Heat grill to medium-high heat. Grill turkey burgers approximately 14 to 16 minutes. Always cook to well-done, 165F as measured by a meat thermometer.
Layer lettuce, tomato, turkey burger and onion. Top with avocado, pickled jalapeno and mustard, if desired.
Always cook to an internal temperature of 165F. Learn how to safely handle turkey.
Nutritional Information Per Serving: Calories: 140; Protein: 20 g; Fat: 4 g; Sodium: 65 mg; Cholesterol: 55 mg; Saturated Fat: 4 g; Dietary Fiber: 1 g; Sugars: 4 g; Carbohydrates: 6 g
Monday, June 27, 2016
Monday Recipes
Enjoy!
FRUIT SALAD WITH MOJITO DRESSING
This recipe beings, “The Mojito dressing adds a real sparkle to this colorful fruit salad. Salad can be prepared in advance; add bananas just before serving.”
Yield: 10 servings.
Serving serving: 1 cup
Source: CanolaInfo
Photo and recipe: http://diabeticgourmet.com/recipes/html/1218.shtml
Ingredients
Fruit Salad
1 mango, peeled and cut into bite-size pieces (about 1 cup)
1/2 fresh pineapple, cut into bite-size pieces (about 2 cups)
1-1/2 cups sliced strawberries
1/2 small cantaloupe, cut into balls or bite-size pieces (about 1-1/2 cups)
1 small papaya, cut into bite-size pieces (about 1-1/2 cups)
2 medium bananas, peeled and sliced
Mojito Dressing
1/4 cup canola oil
2 Tbsp lime juice
1 tsp lime zest
1/2 cup club soda
2 Tbsp white rum
2 Tbsp fresh mint leaves
1 tsp granulated sugar
Directions
In bowl, combine all fruits and toss lightly.
In container, combine canola oil, lime juice, zest, club soda, rum, mint leaves and sugar. Drizzle dressing over fruit salad. Serve immediately.
Nutritional Information Per Serving: Calories: 120; Protein: 1 g; Fat: 6 g; Sodium: 10 mg; Cholesterol: 0 mg; Saturated Fat: 0 g; Dietary Fiber: 2 g; Carbohydrates: 18 g
CHOCOLATE BANANA PARFAIT
Yield: 4 servings
Find this recipe at: http://diabeticgourmet.com/recipes/html/691.shtml
Ingredients
1 cup plain low-fat yogurt
1 (0.8-ounce) box sugar-free chocolate pudding mix
2 medium bananas, 6 ounces each, peeled
1 teaspoon fresh lemon juice
1/4 cup reduced-fat frozen dairy whipped topping unsweetened cocoa powder
1 tablespoon chopped walnuts
4 fresh Bing cherries with stems for garnish (optional)
Directions
In a food processor or blender, combine yogurt and pudding mix until smooth.
Cut each banana into 6 pieces on the diagonal. Sprinkle with lemon juice.
Place 2 banana quarters in each of 4 dessert parfait glasses or goblets.
Top with 1/4 of the pudding mix. Top each with 1 tablespoon whipped topping.
Using a fine sieve, sift a little cocoa powder on top of each serving. Sprinkle with walnuts and add a cherry on top, if desired.
Nutritional Information Per Serving: Calories: 138; Protein: 4 g; Fat: 3 g; Sodium: 336 mg; Cholesterol: 4 mg; Saturated Fat: 1 g; Dietary Fiber: 2 g; Carbohydrates: 25 g; Exchanges: 1/2 bread/starch, 1 fruit
SOPA DE POLLO A LA MEXICANA – MEXICAN CHICKEN SOUP
This recipe begins, “All of your favorite Mexican flavors mix together in this soup.”
Yield: 10 servings.
Serving Size: 1-1/2 cups
Photo and recipe: http://diabeticgourmet.com/recipes/html/1217.shtml
Ingredients
1 Tbsp canola oil
2 cloves garlic, minced
1 medium onion, sliced
4 celery stalks, sliced
1/8 tsp ground black pepper
2 tsp cumin
1 tsp red pepper flakes
8 cups low-sodium chicken stock
2/3 cup lentils
1 can (19 oz) tomatoes, chopped
3 medium carrots, thinly sliced
2 lbs cooked chicken, cubed
1 small zucchini, thinly sliced
1 cup frozen peas
1 small avocado, peeled and sliced
Directions
In Dutch oven, heat canola oil. Add garlic, onion and celery. Saute until vegetables are tender. Season with black pepper, cumin and red pepper flakes.
Add chicken stock, lentils, tomatoes and carrots. Simmer, covered, 30 minutes, or until carrots are tender.
Add chicken, zucchini and peas.
Cover and simmer 10 to 15 minutes longer, or until vegetables are tender. Garnish with avocado slices.
Nutritional Information Per Serving: Calories: 250; Protein: 33 g; Fat: 6 g; Sodium: 280 mg; Cholesterol: 75 mg; Saturated Fat: 1.5 g; Dietary Fiber: 5 g; Carbohydrates: 14 g
SPICY CHICKEN PIE
Yield: 6 servings
Source: The Complete Diabetes Prevention Plan
Find this recipe at: http://diabeticgourmet.com/recipes/html/1217.shtml
Ingredients
Crust:
3 cups cooked orzo pasta (about 1 cup dry)
1/4 cup plus 2 tablespoons grated Parmesan cheese
1/4 cup fat-free egg substitute or 2 egg whites, lightly beaten
Butter-flavored cooked spray
Rest of Ingredients:
1-1/2 cups coarsely chopped fresh mushrooms
1 medium yellow onion, sliced and separated into rings
1-1/2 cups shredded or diced roasted chicken
14-1/2 ounce can Mexican-style stewed tomatoes, crushed
1-1/2 teaspoons chili powder
1 cup shredded reduced-fat Monterey Jack or Mexican-blend cheese
Directions
Preheat oven to 375 degrees F.
To make the crust, place the orzo, Parmesan cheese, and egg substitute or egg whites in a large bowl and stir to mix well.
Coat a 10-inch pie pan with the cooking spray and pat the mixture evenly over the bottom and sides of the pan, forming an even crust. Spray the crust lightly with the cooking spray and bake uncovered for 10 minutes.
While the crust is baking, coat a large nonstick skillet with nonstick cooking spray and add the mushrooms and onions. Place the skillet over medium heat, cover, and cook, stirring occasionally, for several minutes until the vegetables are tender.
Add the undrained tomatoes, chili powder, and chicken to the skillet mixture. Cook uncovered, stirring occasionally, for about 5 minutes, until the mixture is thick.
Spoon the chicken mixture into the baked crust and sprinkle the cheese over the top. Bake for an additional 5 minutes or until the cheese is melted. Cut into wedges and serve hot.
Nutritional Information Per Serving: Calories: 295; Protein: 25 g; Fat: 7.7 g; Sodium: 426 mg; Cholesterol: 46 mg; Dietary Fiber: 2 g; Carbohydrates: 29 g; Exchanges: 1-1/2 Starch, 2-1/2 Lean Meat, 1 Vegetable
ORANGE CHERRY CLAFOUTI
This recipe begins, “This recipe features an easy cake batter, fragrant with grated orange peel, and baked over fresh sweet cherries.”
Yield: 8 servings
Serving Size: 1 slice
View online with photo: http://diabeticgourmet.com/recipes/html/1231.shtml
Ingredients
2-1/2 cups pitted sweet cherries (thawed and patted dry, if frozen)
2 large eggs
3 large egg whites
1/3 cup Splenda Sugar Blend
3/4 cup low-fat milk
1 1/2 teaspoons vanilla extract
2 teaspoons finely grated orange peel
2/3 cup all-purpose flour
1 pinch Pinch of salt
Directions
Preheat oven to 375 degrees F.
Coat 9-inch pie pan with non-stick cooking spray and arrange cherries in bottom of pan.
In bowl of electric mixer, beat eggs, egg whites, and Splenda Sugar Blend on medium speed 2 minutes, or until light and frothy. Beat in milk and vanilla. Using a spoon, stir in orange peel, flour, and salt until combined. Pour batter over cherries.
Bake 25 to 30 minutes, or until puffy and golden. Remove to wire rack for 15 minutes, then cut into 8 wedges.
Nutritional Information Per Serving: Calories: 150; Protein: 5 g; Fat: 2 g; Sodium: 100 mg; Cholesterol: 55 mg; Saturated Fat: 0.5 g; Dietary Fiber: 1 g; Sugars: 26 g; Carbohydrates: 25 g
TANDOORI CHICKEN SKEWERS WITH BLUEBERRY-FIG SAUCE
Serves 4 as entree or 12 as an appetizer
View online: http://diabeticgourmet.com/recipes/html/1235.shtml
Ingredients
1-1/2 pounds boneless, skinless chicken breast
1 package Tandoori Tikka or Tandoori Chicken marinade
1/2 cup low-fat, plain yogurt
2/3 cup fresh or frozen Wild Blueberries
1/2 cup Wild Blueberry jam
1/2 cup chopped fresh figs (or substitute pears)
1/2 teaspoon orange zest
2/3 cup cooked red lentils
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon powdered coriander
1 tablespoon oil or cooking spray
Skewers
Directions
Chop chicken into bite-sized chunks.
Stir together Tandoori Tikka and yogurt in medium bowl and add chicken. Cover and let marinate for at least 1 hour.
Sauce: Stir together Wild Blueberries and jam in a small saucepan. Rinse and chop figs. Add figs and orange zest. Cook sauce stirring until it just comes to a simmer. Remove from heat, cool slightly. Add lentils and season with salt, pepper and coriander.
Pre-heat oven to 425F. Remove chicken from marinade and drain in a colander. Place chicken pieces in an oiled 11 x 13-inch glass baking dish, without allowing them to touch.
Roast 8 to 10 minutes until done. Place chicken on skewers. Serve with the Wild Blueberry dipping sauce. Traditionally accompanied by rice as an entree.
Nutritional Information Per Serving: Calories: 123; Protein: 14 g; Fat: 1 g; Sodium: 130 mg; Cholesterol: 30 mg; Carbohydrates: 14 g
FRUIT SALAD WITH MOJITO DRESSING
This recipe beings, “The Mojito dressing adds a real sparkle to this colorful fruit salad. Salad can be prepared in advance; add bananas just before serving.”
Yield: 10 servings.
Serving serving: 1 cup
Source: CanolaInfo
Photo and recipe: http://diabeticgourmet.com/recipes/html/1218.shtml
Ingredients
Fruit Salad
1 mango, peeled and cut into bite-size pieces (about 1 cup)
1/2 fresh pineapple, cut into bite-size pieces (about 2 cups)
1-1/2 cups sliced strawberries
1/2 small cantaloupe, cut into balls or bite-size pieces (about 1-1/2 cups)
1 small papaya, cut into bite-size pieces (about 1-1/2 cups)
2 medium bananas, peeled and sliced
Mojito Dressing
1/4 cup canola oil
2 Tbsp lime juice
1 tsp lime zest
1/2 cup club soda
2 Tbsp white rum
2 Tbsp fresh mint leaves
1 tsp granulated sugar
Directions
In bowl, combine all fruits and toss lightly.
In container, combine canola oil, lime juice, zest, club soda, rum, mint leaves and sugar. Drizzle dressing over fruit salad. Serve immediately.
Nutritional Information Per Serving: Calories: 120; Protein: 1 g; Fat: 6 g; Sodium: 10 mg; Cholesterol: 0 mg; Saturated Fat: 0 g; Dietary Fiber: 2 g; Carbohydrates: 18 g
CHOCOLATE BANANA PARFAIT
Yield: 4 servings
Find this recipe at: http://diabeticgourmet.com/recipes/html/691.shtml
Ingredients
1 cup plain low-fat yogurt
1 (0.8-ounce) box sugar-free chocolate pudding mix
2 medium bananas, 6 ounces each, peeled
1 teaspoon fresh lemon juice
1/4 cup reduced-fat frozen dairy whipped topping unsweetened cocoa powder
1 tablespoon chopped walnuts
4 fresh Bing cherries with stems for garnish (optional)
Directions
In a food processor or blender, combine yogurt and pudding mix until smooth.
Cut each banana into 6 pieces on the diagonal. Sprinkle with lemon juice.
Place 2 banana quarters in each of 4 dessert parfait glasses or goblets.
Top with 1/4 of the pudding mix. Top each with 1 tablespoon whipped topping.
Using a fine sieve, sift a little cocoa powder on top of each serving. Sprinkle with walnuts and add a cherry on top, if desired.
Nutritional Information Per Serving: Calories: 138; Protein: 4 g; Fat: 3 g; Sodium: 336 mg; Cholesterol: 4 mg; Saturated Fat: 1 g; Dietary Fiber: 2 g; Carbohydrates: 25 g; Exchanges: 1/2 bread/starch, 1 fruit
SOPA DE POLLO A LA MEXICANA – MEXICAN CHICKEN SOUP
This recipe begins, “All of your favorite Mexican flavors mix together in this soup.”
Yield: 10 servings.
Serving Size: 1-1/2 cups
Photo and recipe: http://diabeticgourmet.com/recipes/html/1217.shtml
Ingredients
1 Tbsp canola oil
2 cloves garlic, minced
1 medium onion, sliced
4 celery stalks, sliced
1/8 tsp ground black pepper
2 tsp cumin
1 tsp red pepper flakes
8 cups low-sodium chicken stock
2/3 cup lentils
1 can (19 oz) tomatoes, chopped
3 medium carrots, thinly sliced
2 lbs cooked chicken, cubed
1 small zucchini, thinly sliced
1 cup frozen peas
1 small avocado, peeled and sliced
Directions
In Dutch oven, heat canola oil. Add garlic, onion and celery. Saute until vegetables are tender. Season with black pepper, cumin and red pepper flakes.
Add chicken stock, lentils, tomatoes and carrots. Simmer, covered, 30 minutes, or until carrots are tender.
Add chicken, zucchini and peas.
Cover and simmer 10 to 15 minutes longer, or until vegetables are tender. Garnish with avocado slices.
Nutritional Information Per Serving: Calories: 250; Protein: 33 g; Fat: 6 g; Sodium: 280 mg; Cholesterol: 75 mg; Saturated Fat: 1.5 g; Dietary Fiber: 5 g; Carbohydrates: 14 g
SPICY CHICKEN PIE
Yield: 6 servings
Source: The Complete Diabetes Prevention Plan
Find this recipe at: http://diabeticgourmet.com/recipes/html/1217.shtml
Ingredients
Crust:
3 cups cooked orzo pasta (about 1 cup dry)
1/4 cup plus 2 tablespoons grated Parmesan cheese
1/4 cup fat-free egg substitute or 2 egg whites, lightly beaten
Butter-flavored cooked spray
Rest of Ingredients:
1-1/2 cups coarsely chopped fresh mushrooms
1 medium yellow onion, sliced and separated into rings
1-1/2 cups shredded or diced roasted chicken
14-1/2 ounce can Mexican-style stewed tomatoes, crushed
1-1/2 teaspoons chili powder
1 cup shredded reduced-fat Monterey Jack or Mexican-blend cheese
Directions
Preheat oven to 375 degrees F.
To make the crust, place the orzo, Parmesan cheese, and egg substitute or egg whites in a large bowl and stir to mix well.
Coat a 10-inch pie pan with the cooking spray and pat the mixture evenly over the bottom and sides of the pan, forming an even crust. Spray the crust lightly with the cooking spray and bake uncovered for 10 minutes.
While the crust is baking, coat a large nonstick skillet with nonstick cooking spray and add the mushrooms and onions. Place the skillet over medium heat, cover, and cook, stirring occasionally, for several minutes until the vegetables are tender.
Add the undrained tomatoes, chili powder, and chicken to the skillet mixture. Cook uncovered, stirring occasionally, for about 5 minutes, until the mixture is thick.
Spoon the chicken mixture into the baked crust and sprinkle the cheese over the top. Bake for an additional 5 minutes or until the cheese is melted. Cut into wedges and serve hot.
Nutritional Information Per Serving: Calories: 295; Protein: 25 g; Fat: 7.7 g; Sodium: 426 mg; Cholesterol: 46 mg; Dietary Fiber: 2 g; Carbohydrates: 29 g; Exchanges: 1-1/2 Starch, 2-1/2 Lean Meat, 1 Vegetable
ORANGE CHERRY CLAFOUTI
This recipe begins, “This recipe features an easy cake batter, fragrant with grated orange peel, and baked over fresh sweet cherries.”
Yield: 8 servings
Serving Size: 1 slice
View online with photo: http://diabeticgourmet.com/recipes/html/1231.shtml
Ingredients
2-1/2 cups pitted sweet cherries (thawed and patted dry, if frozen)
2 large eggs
3 large egg whites
1/3 cup Splenda Sugar Blend
3/4 cup low-fat milk
1 1/2 teaspoons vanilla extract
2 teaspoons finely grated orange peel
2/3 cup all-purpose flour
1 pinch Pinch of salt
Directions
Preheat oven to 375 degrees F.
Coat 9-inch pie pan with non-stick cooking spray and arrange cherries in bottom of pan.
In bowl of electric mixer, beat eggs, egg whites, and Splenda Sugar Blend on medium speed 2 minutes, or until light and frothy. Beat in milk and vanilla. Using a spoon, stir in orange peel, flour, and salt until combined. Pour batter over cherries.
Bake 25 to 30 minutes, or until puffy and golden. Remove to wire rack for 15 minutes, then cut into 8 wedges.
Nutritional Information Per Serving: Calories: 150; Protein: 5 g; Fat: 2 g; Sodium: 100 mg; Cholesterol: 55 mg; Saturated Fat: 0.5 g; Dietary Fiber: 1 g; Sugars: 26 g; Carbohydrates: 25 g
TANDOORI CHICKEN SKEWERS WITH BLUEBERRY-FIG SAUCE
Serves 4 as entree or 12 as an appetizer
View online: http://diabeticgourmet.com/recipes/html/1235.shtml
Ingredients
1-1/2 pounds boneless, skinless chicken breast
1 package Tandoori Tikka or Tandoori Chicken marinade
1/2 cup low-fat, plain yogurt
2/3 cup fresh or frozen Wild Blueberries
1/2 cup Wild Blueberry jam
1/2 cup chopped fresh figs (or substitute pears)
1/2 teaspoon orange zest
2/3 cup cooked red lentils
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon powdered coriander
1 tablespoon oil or cooking spray
Skewers
Directions
Chop chicken into bite-sized chunks.
Stir together Tandoori Tikka and yogurt in medium bowl and add chicken. Cover and let marinate for at least 1 hour.
Sauce: Stir together Wild Blueberries and jam in a small saucepan. Rinse and chop figs. Add figs and orange zest. Cook sauce stirring until it just comes to a simmer. Remove from heat, cool slightly. Add lentils and season with salt, pepper and coriander.
Pre-heat oven to 425F. Remove chicken from marinade and drain in a colander. Place chicken pieces in an oiled 11 x 13-inch glass baking dish, without allowing them to touch.
Roast 8 to 10 minutes until done. Place chicken on skewers. Serve with the Wild Blueberry dipping sauce. Traditionally accompanied by rice as an entree.
Nutritional Information Per Serving: Calories: 123; Protein: 14 g; Fat: 1 g; Sodium: 130 mg; Cholesterol: 30 mg; Carbohydrates: 14 g
Subscribe to:
Posts (Atom)