I hope everyone enjoyed their three-day weekend. This morning, I've got an article that I found in an email from The Diabetic News. I'm starting today's blog post with that, and then post today's six diabetic recipes.
Do you regularly monitor your blood sugar levels? If you're diabetic – or care for someone who is – you no doubt know the importance of testing your levels. Another level frequently tested – this time, by your primary health care provider – is your HbA1c. However, according to researchers at the Mayo Clinic, “the HbA1c level...may not actually lower the risk of kidney, vision and neuropathy complications for diabetics.” The findings, reported on August 30 in The Diabetic News (“Lower HbA1c May Not Prevent Diabetes Complications”), goes on to state that focusing on the HbA1c “may have short-circuited development of new diabetes therapies.”
To read the article in its entirety, click here.
And now for today's six diabetic recipes to help you through the day. Enjoy!
BONELESS BUFFALO WINGS
Yield: 4 servings
Serving Size: 2 oz. chicken per serving
Source: The Diabetes Food and Nutrition Bible
View recipe: http://diabeticgourmet.com/recipes/html/658.shtml
Ingredients
1-1/2 teaspoon hot sauce
Pinch cayenne
1/4 teaspoon paprika
1/2 pound chicken tenders
Dressing Ingredients:
1/2 cup reduced-fat blue cheese dressing
1/4 cup low-fat mayonnaise
3 tablespoons crumbled blue cheese
Celery Sticks
Directions
Preheat the oven to 375 degrees F.
In a shallow bowl, combine the hot sauce, cayenne, and paprika. Roll the chicken tenders in the mixture.
Place the chicken tenders on a small nonstick baking sheet.
Bake, uncovered, for 15 minutes until chicken is tender.
Combine the dressing ingredients.
Serve the dressing with the chicken and celery sticks.
Nutritional Information Per Serving: Calories: 192; Protein: 14 g; Fat: 12 g; Sodium: 572 mg; Cholesterol: 42 mg; Dietary Fiber: 0 g; Sugars: 4 g; Carbohydrates: 7 g; Exchanges: 1/2 Carbohydrate, 2 Medium-fat Meat
MEAT MARINARA SAUCE
Yield: 10 Servings
Serving size: 1/2 cup
Source: IHS
View recipe: http://diabeticgourmet.com/recipes/html/690.shtml
Ingredients
2 tbsp vegetable oil
3/4 cup fresh chopped onion, chopped
1/4 tsp garlic powder
3/4 cup sliced green bell peppers, chopped
30 ounces whole-canned unsalted tomatoes, 2-15 ounce cans
30 ounces no-salt tomato sauce, 2-15 ounce cans
2 bay leaves
1 tsp dried basil
1/4 tsp black pepper
1/4 tsp ground thyme
1 pound 90% lean ground beef or ground turkey
Directions
Heat oil in sauce pan over medium heat. Add onion, garlic powder, and green pepper to oil. Cover and heat 2 minutes, stirring occasionally.
Mash tomatoes into small pieces and stir into tomato sauce.
Add spices and tomato mixture to sauce pan. Cover and bring to a boil. Reduce heat and simmer.
Brown beef or turkey in skillet. Place in a colander or strainer.
Bring a tea kettle full or 3 quart sauce pan of water to a rapid boil. Place colander over a large bowl and pour boiling water over the meat to remove excess grease.
Add meat to tomato sauce mixture and continue to simmer another 20 minutes on medium heat.
Remove bay leaves and serve over pasta or rice.
Nutritional Information Per Serving: Calories: 225; Protein: 14 g; Fat: 8.5 g; Sodium: 67 mg; Saturated Fat: 2.5 g; Dietary Fiber: 4 g; Sugars: 11 g ; Carbohydrates: 23 g; Exchanges: 3/4 Fat, 1 1/2 Meat, 4 1/2 Vegetable
SLOW COOKER SQUASH MEDLEY
Yield: 8 servings
Source: Fix-It and Forget-It Diabetic Cookbook
Find this recipe at: http://diabeticgourmet.com/recipes/html/758.shtml
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
SQUASH MEDLEY
Yield: 8 servings
Source: Fix-It and Forget-It Diabetic Cookbook
Info: http://diabeticgourmet.com/book_archive/details/77.shtml
Print: http://diabeticgourmet.com/recipes/html/758.shtml
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; Sodium: 339 mg; Fat: 2 g; Dietary Fiber: 1 g; Sugars: 2 g; Carbohydrates: 6 g; Exchanges: 1 Vegetable, 1/2 Fat
BUFFALO TURKEY TACOS
Makes 8 servings
Source: Jennie-O
View online with photo and print version: http://diabeticgourmet.com/recipes/html/1341.shtml
Ingredients
1 (16-ounce) package Jennie-O Lean Ground Turkey
1/3 cup hot pepper wing sauce
8 hard corn taco shells, heated as specified on package
1 cup shredded lettuce
2 tomatoes, diced
1 avocado, sliced
1/2 cup blue cheese dressing
Directions
Cook turkey as specified on package. Always cook to well-done, 165F as measured by a meat thermometer.
Add hot pepper sauce. Stir to combine.
Fill tacos shells with lettuce, turkey mixture, tomatoes and avocado.
Drizzle with blue cheese dressing.
Nutritional Information Per Serving: Calories: 220; Protein: 14 g; Fat: 13 g; Sodium: 260 mg; Cholesterol: 45 mg; Saturated Fat: 4 g; Dietary Fiber: 3 g; Sugars: 1 g; Carbohydrates: 13 g
ROASTED ASPARAGUS WITH BACON
This recipe begins, “Crisp asparagus, roasted with turkey bacon creates an irresistible side dish.”
Makes 8 servings
Source: Jennie-O
View online with photo and print version: http://diabeticgourmet.com/recipes/html/1340.shtml
Ingredients
2 pounds fresh asparagus, trimmed
2 tablespoons olive oil
1 (12-ounce) package Jennie-O Turkey Bacon, chopped
Directions
Heat oven to 425F.
Place asparagus on large rimmed baking sheet.
Toss asparagus with olive oil and turkey bacon.
Spread in single layer.
Roast 15 to 20 minutes or until asparagus in crisp tender.
Nutritional Information Per Serving: Calories: 140; Protein: 8 g; Fat: 11 g; Sodium: 370 mg; Cholesterol: 30 mg; Saturated Fat: 2 g; Dietary Fiber: 2 g; Sugars: 2 g; Carbohydrates: 4 g
Showing posts with label Squash Medley. Show all posts
Showing posts with label Squash Medley. Show all posts
Tuesday, September 6, 2016
Monday, August 22, 2016
Monday Recipes
Here are today's six diabetic recipes to help start your week off. Enjoy!
ASPARAGUS AND EDAMAME SALAD
This quick and easy Asparagus and Edamame Salad, features fresh vegetables tossed with a simple lemon vinaigrette.
Makes 8 servings
Source: Jennie-O
View online with photo and print version: http://diabeticgourmet.com/recipes/html/1334.shtml
Ingredients
1 bunch asparagus, cut into 2-inch pieces
8 cups green leaf lettuce leaves, torn
1 cup sliced radishes
1 fennel bulb, thinly sliced
1 cup frozen shelled edamame, thawed
1/4 cup fresh mint leaves, torn
1 hard-boiled egg, chopped
1/4 cup fresh lemon juice
1/2 cup extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon granulated sugar
Directions
Bring medium saucepan of salted water to a boil.
Add asparagus and cook 1 minute or until crisp tender.
Immediately plunge in ice water; drain completely.
In large bowl, toss together lettuce leaves, asparagus, radishes, fennel, edamame, mint and egg.
In small bowl, whisk together lemon juice, olive oil, salt and sugar.
Drizzle desired amount over salad and toss.
Nutritional Information Per Serving: Calories: 180; Protein: 4 g; Fat: 16 g; Sodium: 160 mg; Cholesterol: 20 mg; Saturated Fat: 2.5 g; Dietary Fiber: 2 g; Sugars: 1 g; Carbohydrates: 6 g
TOMATO AND MINT TABBOULEH
Yield: 12 side-dish servings
Source: The All New Good Housekeeping Cookbook
Find this recipe at: http://diabeticgourmet.com/recipes/html/695.shtml
Ingredients
1-1/2 cups bulgur wheat
1/4 cup fresh lemon juice
1-1/2 cups boiling water
1 pound ripe tomatoes (3 medium), cut into 1/2-inch pieces
1 medium cucumber (8 ounces), peeled and cut into 1/2-inch pieces
3 green onions, chopped
3/4 cup loosely packed fresh flat-leaf parsley leaves, chopped
1/2 cup loosely packed fresh mint leaves, chopped
1 tablespoon olive oil
3/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
Directions
In medium bowl, combine bulgur, lemon juice, and boiling water, stirring to mix. Let stand until liquid has been absorbed, about 30 minutes.
To bulgur mixture, add tomatoes, cucumber, green onions, parsley, mint, oil, salt, and pepper, stirring to mix. Cover and refrigerate at least 1 hour to blend flavors or up to 4 hours.
Nutritional Information Per Serving: Calories: 87; Protein: 3 g; Fat: 2 g; Sodium: 157 mg; Cholesterol: 0 mg; Carbohydrates: 17 g; Exchanges: 1 Starch/Bread
SQUASH MEDLEY
Yield: 8 servings
Source: Fix-It and Forget-It Diabetic Cookbook
Info: http://diabeticgourmet.com/book_archive/details/77.shtml
Print: http://diabeticgourmet.com/recipes/html/758.shtml
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; Sodium: 339 mg; Fat: 2 g; Dietary Fiber: 1 g; Sugars: 2 g; Carbohydrates: 6 g; Exchanges: 1 Vegetable, 1/2 Fat
VEGETABLE BOUNTY ROTINI
Makes 6 servings.
Source: Dreamfields Healthy Carb Pasta
Author: Jim Coleman
Find this recipe at: http://diabeticgourmet.com/recipes/html/769.shtml
Ingredients
1 box uncooked Dreamfields Rotini
2 tablespoons olive oil
3/4 cup sliced fresh mushrooms (such as cremini, shiitake, button or baby portabella)
1 small onion, thinly sliced
4 cloves garlic, minced
2 small to medium zucchini, cut lengthwise and then cut crosswise into 1/2-inch pieces
2 small to medium yellow squash, cut lengthwise and then cut crosswise into 1/2-inch pieces
4 medium tomatoes, coarsely chopped
1/3 cup dry white wine
1/2 cup crumbled creamy goat cheese
2 tablespoons chopped fresh basil
Kosher salt and freshly ground black pepper
Directions
Cook pasta according to package directions. Drain and return to pan.
Meanwhile, heat oil in large skillet over medium to medium-high heat. Add mushrooms, onion and garlic. Cook about 5 minutes until mushrooms have released most of their liquid, stirring occasionally. Add zucchini, yellow squash and tomatoes; cook 2 minutes or until squash are crisp tender, stirring frequently.
Add wine to skillet. Continue cooking and stirring 2 minutes. Reduce heat to medium-low; stir in goat cheese and basil. Add pasta; toss to coat. Season with salt and pepper as desired.
Nutritional Information Per Serving: Calories: 333; Protein: 12 g; Fat: 9 g; Sodium: 73 mg; Cholesterol: 7 mg; Saturated Fat: 3 g; Dietary Fiber: 8 g; Carbohydrates 54g
MINI CHOCOLATE MINT CHEESECAKES
This recipe begins, “Serve a decadent cheesecake to each of your guests at your next dinner party. They'll be calling you the Host of the Year.” If you're like me, once you read through this, you'll definitely want to try this out!
Makes 24 servings
Source: Jennie-O
View online with photo and print version: http://diabeticgourmet.com/recipes/html/1337.shtml
Ingredients
1/2 cup crushed gluten-free chocolate wafer cookies
1 tablespoon butter, melted
1 (8-ounce) package cream cheese, softened
1/4 cup sugar
1 egg or 1/4 cup egg substitute
1/3 cup chocolate chips, melted
1/3 cup chopped crème de menthe mint candy wafers
1/3 cup sour cream
1/2 teaspoon vanilla
1 cup sweetened whipped cream
Directions
Heat oven to 325F.
In small bowl, combine crushed cookie crumbs and melted butter.
Press cookie crumb mixture into bottom of individual small tart dishes custard cups or mini muffin cups.
In mixing bowl, beat cream cheese and sugar until blended.
Add egg. Blend in melted chocolate, chopped candy, sour cream and vanilla.
Pour evenly over crumbs.
Bake 20 minutes.
Cool. Refrigerate until serving.
Before serving, top with a dollop of sweetened whipped cream.
Nutritional Information Per Serving: Calories: 100; Protein: 1 g; Fat: 6 g; Sodium: 55 mg; Cholesterol: 25 mg; Saturated Fat: 3.5 g; Dietary Fiber: 0 g; Sugars: 7 g; Carbohydrates: 9 g
MEXICAN TURKEY FRITTATA
This recipe begins, “This flavorful egg and turkey frittata recipe will wake up your taste buds.”
Makes 9 servings
Source: Jennie-O
View online with photo and print version: http://diabeticgourmet.com/recipes/html/1339.shtml
Ingredients
1 (16-ounce) package JENNIE-O Extra Lean Ground Turkey Breast
1/4 teaspoon cumin
1 tablespoon vegetable oil
1 green bell pepper, chopped
2 cups sliced small mushrooms
1 tablespoon chipotle peppers in adobo sauce, finely chopped
3 cups egg substitute or 12 eggs
1/2 cup milk
1/4 cup chopped fresh cilantro
1 cup shredded low-fat Mexican blend cheese
1/3 cup sliced green onions
Directions
Heat oven to 350F.
Mist 8 x 8-inch baking dish with cooking spray.
Cook ground turkey as specified on the package. Always cook to well-done, 165F as measured by a meat thermometer.
Sprinkle with cumin; stir to mix.
In large skillet over medium-high heat, add oil, green pepper, mushrooms and chipotle peppers.
Cook 5 minutes, stirring occasionally, until mushrooms are cooked.
In large bowl, whisk eggs, milk and cilantro until well mixed.
Stir in turkey, cheese, mushroom mixture and green onions.
Spoon mixture into baking dish.
tional Information Per Serving: Calories: 170; Protein: 24 g; Fat: 6 g; Sodium: 300 mg; Cholesterol: 40 mg; Saturated Fat: 3 g; Dietary Fiber: 0 g; Sugars: 3 g; Carbohydrates: 4 g
ASPARAGUS AND EDAMAME SALAD
This quick and easy Asparagus and Edamame Salad, features fresh vegetables tossed with a simple lemon vinaigrette.
Makes 8 servings
Source: Jennie-O
View online with photo and print version: http://diabeticgourmet.com/recipes/html/1334.shtml
Ingredients
1 bunch asparagus, cut into 2-inch pieces
8 cups green leaf lettuce leaves, torn
1 cup sliced radishes
1 fennel bulb, thinly sliced
1 cup frozen shelled edamame, thawed
1/4 cup fresh mint leaves, torn
1 hard-boiled egg, chopped
1/4 cup fresh lemon juice
1/2 cup extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon granulated sugar
Directions
Bring medium saucepan of salted water to a boil.
Add asparagus and cook 1 minute or until crisp tender.
Immediately plunge in ice water; drain completely.
In large bowl, toss together lettuce leaves, asparagus, radishes, fennel, edamame, mint and egg.
In small bowl, whisk together lemon juice, olive oil, salt and sugar.
Drizzle desired amount over salad and toss.
Nutritional Information Per Serving: Calories: 180; Protein: 4 g; Fat: 16 g; Sodium: 160 mg; Cholesterol: 20 mg; Saturated Fat: 2.5 g; Dietary Fiber: 2 g; Sugars: 1 g; Carbohydrates: 6 g
TOMATO AND MINT TABBOULEH
Yield: 12 side-dish servings
Source: The All New Good Housekeeping Cookbook
Find this recipe at: http://diabeticgourmet.com/recipes/html/695.shtml
Ingredients
1-1/2 cups bulgur wheat
1/4 cup fresh lemon juice
1-1/2 cups boiling water
1 pound ripe tomatoes (3 medium), cut into 1/2-inch pieces
1 medium cucumber (8 ounces), peeled and cut into 1/2-inch pieces
3 green onions, chopped
3/4 cup loosely packed fresh flat-leaf parsley leaves, chopped
1/2 cup loosely packed fresh mint leaves, chopped
1 tablespoon olive oil
3/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
Directions
In medium bowl, combine bulgur, lemon juice, and boiling water, stirring to mix. Let stand until liquid has been absorbed, about 30 minutes.
To bulgur mixture, add tomatoes, cucumber, green onions, parsley, mint, oil, salt, and pepper, stirring to mix. Cover and refrigerate at least 1 hour to blend flavors or up to 4 hours.
Nutritional Information Per Serving: Calories: 87; Protein: 3 g; Fat: 2 g; Sodium: 157 mg; Cholesterol: 0 mg; Carbohydrates: 17 g; Exchanges: 1 Starch/Bread
SQUASH MEDLEY
Yield: 8 servings
Source: Fix-It and Forget-It Diabetic Cookbook
Info: http://diabeticgourmet.com/book_archive/details/77.shtml
Print: http://diabeticgourmet.com/recipes/html/758.shtml
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; Sodium: 339 mg; Fat: 2 g; Dietary Fiber: 1 g; Sugars: 2 g; Carbohydrates: 6 g; Exchanges: 1 Vegetable, 1/2 Fat
VEGETABLE BOUNTY ROTINI
Makes 6 servings.
Source: Dreamfields Healthy Carb Pasta
Author: Jim Coleman
Find this recipe at: http://diabeticgourmet.com/recipes/html/769.shtml
Ingredients
1 box uncooked Dreamfields Rotini
2 tablespoons olive oil
3/4 cup sliced fresh mushrooms (such as cremini, shiitake, button or baby portabella)
1 small onion, thinly sliced
4 cloves garlic, minced
2 small to medium zucchini, cut lengthwise and then cut crosswise into 1/2-inch pieces
2 small to medium yellow squash, cut lengthwise and then cut crosswise into 1/2-inch pieces
4 medium tomatoes, coarsely chopped
1/3 cup dry white wine
1/2 cup crumbled creamy goat cheese
2 tablespoons chopped fresh basil
Kosher salt and freshly ground black pepper
Directions
Cook pasta according to package directions. Drain and return to pan.
Meanwhile, heat oil in large skillet over medium to medium-high heat. Add mushrooms, onion and garlic. Cook about 5 minutes until mushrooms have released most of their liquid, stirring occasionally. Add zucchini, yellow squash and tomatoes; cook 2 minutes or until squash are crisp tender, stirring frequently.
Add wine to skillet. Continue cooking and stirring 2 minutes. Reduce heat to medium-low; stir in goat cheese and basil. Add pasta; toss to coat. Season with salt and pepper as desired.
Nutritional Information Per Serving: Calories: 333; Protein: 12 g; Fat: 9 g; Sodium: 73 mg; Cholesterol: 7 mg; Saturated Fat: 3 g; Dietary Fiber: 8 g; Carbohydrates 54g
MINI CHOCOLATE MINT CHEESECAKES
This recipe begins, “Serve a decadent cheesecake to each of your guests at your next dinner party. They'll be calling you the Host of the Year.” If you're like me, once you read through this, you'll definitely want to try this out!
Makes 24 servings
Source: Jennie-O
View online with photo and print version: http://diabeticgourmet.com/recipes/html/1337.shtml
Ingredients
1/2 cup crushed gluten-free chocolate wafer cookies
1 tablespoon butter, melted
1 (8-ounce) package cream cheese, softened
1/4 cup sugar
1 egg or 1/4 cup egg substitute
1/3 cup chocolate chips, melted
1/3 cup chopped crème de menthe mint candy wafers
1/3 cup sour cream
1/2 teaspoon vanilla
1 cup sweetened whipped cream
Directions
Heat oven to 325F.
In small bowl, combine crushed cookie crumbs and melted butter.
Press cookie crumb mixture into bottom of individual small tart dishes custard cups or mini muffin cups.
In mixing bowl, beat cream cheese and sugar until blended.
Add egg. Blend in melted chocolate, chopped candy, sour cream and vanilla.
Pour evenly over crumbs.
Bake 20 minutes.
Cool. Refrigerate until serving.
Before serving, top with a dollop of sweetened whipped cream.
Nutritional Information Per Serving: Calories: 100; Protein: 1 g; Fat: 6 g; Sodium: 55 mg; Cholesterol: 25 mg; Saturated Fat: 3.5 g; Dietary Fiber: 0 g; Sugars: 7 g; Carbohydrates: 9 g
MEXICAN TURKEY FRITTATA
This recipe begins, “This flavorful egg and turkey frittata recipe will wake up your taste buds.”
Makes 9 servings
Source: Jennie-O
View online with photo and print version: http://diabeticgourmet.com/recipes/html/1339.shtml
Ingredients
1 (16-ounce) package JENNIE-O Extra Lean Ground Turkey Breast
1/4 teaspoon cumin
1 tablespoon vegetable oil
1 green bell pepper, chopped
2 cups sliced small mushrooms
1 tablespoon chipotle peppers in adobo sauce, finely chopped
3 cups egg substitute or 12 eggs
1/2 cup milk
1/4 cup chopped fresh cilantro
1 cup shredded low-fat Mexican blend cheese
1/3 cup sliced green onions
Directions
Heat oven to 350F.
Mist 8 x 8-inch baking dish with cooking spray.
Cook ground turkey as specified on the package. Always cook to well-done, 165F as measured by a meat thermometer.
Sprinkle with cumin; stir to mix.
In large skillet over medium-high heat, add oil, green pepper, mushrooms and chipotle peppers.
Cook 5 minutes, stirring occasionally, until mushrooms are cooked.
In large bowl, whisk eggs, milk and cilantro until well mixed.
Stir in turkey, cheese, mushroom mixture and green onions.
Spoon mixture into baking dish.
tional Information Per Serving: Calories: 170; Protein: 24 g; Fat: 6 g; Sodium: 300 mg; Cholesterol: 40 mg; Saturated Fat: 3 g; Dietary Fiber: 0 g; Sugars: 3 g; Carbohydrates: 4 g
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