Saturday, August 31, 2013

[Healthy_Recipes_For_Diabetic_Friends] Avocado Shrimp Bisque - 25.1g Carbs, 13.7g Fiber, 1.8g Sugar

 

Avocado Shrimp Bisque - 25.1g Carbs, 13.7g Fiber, 1.8g Sugar

 

From :
ArcaMax Cheap Thrills Cuisine

 

  --> Marinate for 10 minutes

1/4 cup cooked shrimp, finely diced

2 Tbsp shallots, finely chopped

2 Tbsp lime juice

2 tsp jalapeno pepper, finely
chopped

 

In a large bowl, mash 2 large avocados with potato masher. Transfer to
saucepan. Add 1 1/2 cup chicken stock and bring to simmer. Remove from heat.
Puree until smooth. Return to heat.

 

  -->Add

Shrimp mixture

1/2 cup half and half

2 tsp garlic, minced

2 Tbsp fresh cilantro chopped

 

Heat through without boiling until warm. Adjust seasoning with salt and
pepper. Add more stock to adjust consistency.

 

Serve warm or cold, garnished with a dollop of sour cream and 1 tsp
chopped chives   and lime zest.

 

Serves : 2

Serving Size :
504 g

Nutrition per Serving : 466 Calories, 336 Calories from Fat, 37.4g Total
Fat, 9g Saturated Fat, 83mg Cholesterol, 242mg Sodium, 25.1g Total Carbs, 13.7g
Dietary Fiber, 1.8g Sugars, 14.4g Protein -- Vitamin A 17% - Vitamin C 47% -
Calcium 13% - Iron 10%

Nutrition Grade : B

 

Good
points :

Low
in sodium

Low
in sugar

High
in dietary fiber

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[Healthy_Recipes_For_Diabetic_Friends] Brussels Sprout Potato-Spinach Gratin - 26.2g Carbs, 5.8g Fiber, 4.8g Sugar

 

Brussels Sprout Potato-Spinach Gratin - 26.2g Carbs, 5.8g Fiber, 4.8g Sugar

 

From : www.caloriecount.about.com   - Source:  The Heart of the Plate: Vegetarian Recipes for a New Generation  by Mollie Katzen 

"I
designed this as a vegetarian entree that could be paired with a simple large
colorful salad. It's also a delicious main dish that non-vegetarians can enjoy,
especially with "vegetarian for everyone at least sometimes" becoming
a trend. Anyone who wants the meal to have more animal protein can add a couple
of poached eggs, and meat lovers can pair the gratin with their favorite
version of simple grilled chicken (and still include the salad)."  ~Mollie Katzen 

Blanched
Brussels sprouts and potatoes are combined with onions, garlic, and spinach,
and baked under a lacy roof of grated cheese and coarse bread crumbs. The
resulting dish might well become a comfort-food dinner regular in your
household.

Servings :  6 - 8

 

1 lb smallish potatoes, in 1/8
inch thick half circles (peeling optional)

1 lb Brussels
sprouts, in 1/8 inch slices (include all
the leaves that fall off while you're cutting it)

1 1/2 Tbsp olive oil

1 Tbsp unsalted butter

2 cups onion, chopped (3/4 lb)

1 tsp salt

2 tsp minced or crushed garlic

1/2 lb spinach, baby leaves or coarsely chopped larger leaves

Black pepper

1/4 cup low fat milk, cream, or half and half

1 cup fresh whole wheat bread crumbs*

1 packed cup grated Gruyere or Emmantaler cheese

Paprika, plain or smoked (optional)

 

*To get the right amount of bread crumbs, toast 2
slices of your favorite whole wheat sandwich bread, then crumble coarsely by
hand. You can also use a food processor, but don't take them to fine—keep the
crumbs the size of pomegranate seeds.

 

Set the oven rack on the highest rung that will fit
your baking pan, and heat the oven to 350 degrees F. Coat a 9 X 13-inch baking
pan or equivalent gratin pan with about ½ tablespoon olive oil and set it
aside. Mostly fill a medium-large saucepan with water and put it up to boil,
and place a colander in the sink. When the water boils, slowly add the potatoes
and Brussels sprouts, and cook them together for about 10 minutes, or until
they become fork-tender. Dump them into the colander, and shake to thoroughly
drain. Meanwhile, place a large (10- to 12-inch) skillet over medium heat and
wait about a minute, then add 1 tablespoon olive oil and swirl to coat the pan.
Melt in the butter, swirl again, and then add the onion and ¼ teaspoon salt,
and sauté for about 8 minutes, or until the onion becomes very soft, verging on
golden. Stir in the garlic and then lay the spinach on top to wilt. (It will
oblige you very quickly.) Stir it in, along with the drained potatoes and B.
sprouts, another ¾ teaspoon salt, and a generous amount of black pepper. Turn
off the heat, pour in the cream, and mix to get everything thoroughly
distributed, then transfer to the prepared pan. Sprinkle the top with bread
crumbs and grated cheese, and dust it lightly with paprika, if desired. Bake
for 15 to 20 minutes, or until the cheese is perfectly melted and turning
golden. Serve hot or warm.

 

Nutrition From : www.caloriecount.about.com

Servings : 8

Serving Size : 209g

Nutrition per Serving : 222 Calories, 85 Calories
from Fat, 9.4g Total Fat, 4g Saturated Fat, 0g Trans Fat, 19mg Cholesterol,
476mg Sodium, 26.2g Carbs, 5.8g Dietary Fiber, 4.8g Sugars, 9.8g Protein


Vitamin A 66% - Vitamin C
117% - Calcium 23% - Iron 13%

Nutrition Grade : A-

 

Good points :
High in dietary fiber
Very high in vitamin A
Very high in vitamin B6
Very high in vitamin C

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Friday, August 30, 2013

[Healthy_Recipes_For_Diabetic_Friends] The new format for Yahoo Groups is full of problems!!

 

The new format for Yahoo Groups is full of problems!! It will not allow
me to  post to the folders/files! I cannot figure out how to post with
the text not all wrapped in one! It appears to be fine when I am posting
then shows up all in one paragraph! I will do what I can as I
can!!!!!!!! In the meantime be patient! Yahoo is seriously messing up
their groups!!!!!!!!!!!!!!!!!!!!!!!!!! Gloria 

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[Healthy_Recipes_For_Diabetic_Friends] RE: Red Cabbage Salad - 9.3g Carbs, 4g Fiber, 5g Sugar

 

The new format for Yahoo Groups is full of problems!! It will not allow me to  post to the folders/files! I cannot figure out how to post with the text not all wrapped in one! It appears to be fine when I am posting then shows up all in one paragraph! I will do what I can as I can!!!!!!!! In the meantime be patient! Yahoo is seriously messing up their groups!!!!!!!!!!!!!!!!!!!!!!!!!! Gloria   --- In healthy_recipes_for_diabetic_friends@yahoogroups.com, <chefgloria1030@yahoo.com> wrote: Red Cabbage Salad - 9.3g Carbs, 4g  Fiber, 5g Sugar From: www.peakmarket.com 1/2 medium red cabbage, finely shredded 1/2 medium green cabbage, finely shredded 2 scallions, finely chopped 3 Tbsp olive oil 2 tsp white wine vinegar 1/2 tsp French mustard 1 tsp caraway seeds In a large bowl; combine cabbages and scallions. In a glass jar with lid; place oil, vinegar, mustard and caraway seeds and shake well. Pour dressing over salad, toss lightly to combine and serve immediately. Nutrition From: www.caloriecount.about.com Serves: 6 Serving Size: 166 g Nutrition per Serving: 101 Calories, 65 Calories from Fat, 7.2g Total Fat, 1.1g Saturated Fat, 0gTrans Fat, 0mg Cholesterol, 33mg Sodium, 9.3g Total Carbs, 4g  Dietary Fiber, 5g Sugars, 2.1g Protein Vitamin A 4% - Vitamin C 94% - Calcium 7% - Iron 5% Nutrition Grade: A- Good points: No cholesterol Low in sodium High in dietary fiber Very high in vitamin C Bad points: High in sugar

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[Healthy_Recipes_For_Diabetic_Friends] Red Cabbage Salad - 9.3g Carbs, 4g Fiber, 5g Sugar

 

Red Cabbage Salad - 9.3g Carbs, 4g  Fiber, 5g Sugar From: www.peakmarket.com 1/2 medium red cabbage, finely shredded 1/2 medium green cabbage, finely shredded 2 scallions, finely chopped 3 Tbsp olive oil 2 tsp white wine vinegar 1/2 tsp French mustard 1 tsp caraway seeds In a large bowl; combine cabbages and scallions. In a glass jar with lid; place oil, vinegar, mustard and caraway seeds and shake well. Pour dressing over salad, toss lightly to combine and serve immediately. Nutrition From: www.caloriecount.about.com Serves: 6 Serving Size: 166 g Nutrition per Serving: 101 Calories, 65 Calories from Fat, 7.2g Total Fat, 1.1g Saturated Fat, 0gTrans Fat, 0mg Cholesterol, 33mg Sodium, 9.3g Total Carbs, 4g  Dietary Fiber, 5g Sugars, 2.1g Protein Vitamin A 4% - Vitamin C 94% - Calcium 7% - Iron 5% Nutrition Grade: A- Good points: No cholesterol Low in sodium High in dietary fiber Very high in vitamin C Bad points: High in sugar

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[Healthy_Recipes_For_Diabetic_Friends] Red Cabbage Salad - 9.3g Carbs, 4g Fiber, 5g Sugar

 

Red Cabbage Salad - 9.3g Carbs, 4g  Fiber, 5g Sugar From: www.peakmarket.com 1/2 medium red cabbage, finely shredded 1/2 medium green cabbage, finely shredded 2 scallions, finely chopped 3 Tbsp olive oil 2 tsp white wine vinegar 1/2 tsp French mustard 1 tsp caraway seeds In a large bowl; combine cabbages and scallions. In a glass jar with lid; place oil, vinegar, mustard and caraway seeds and shake well. Pour dressing over salad, toss lightly to combine and serve immediately. Nutrition From: www.caloriecount.about.com Serves: 6 Serving Size: 166 g Nutrition
per Serving: 101 Calories, 65 Calories from Fat, 7.2g Total Fat, 1.1g
Saturated Fat, 0gTrans Fat, 0mg Cholesterol, 33mg Sodium, 9.3g Total
Carbs, 4g  Dietary Fiber, 5g Sugars, 2.1g Protein Vitamin A 4% - Vitamin C 94% - Calcium 7% - Iron 5% Nutrition Grade: A- Good points: No cholesterol Low in sodium High in dietary fiber Very high in vitamin C Bad points: High in sugar

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[Healthy_Recipes_For_Diabetic_Friends] Red Cabbage Salad - 9.3g Carbs, 4g Fiber, 5g Sugar

 

Red Cabbage Salad - 9.3g Carbs, 4g  Fiber, 5g Sugar From: www.peakmarket.com 1/2 medium red cabbage, finely shredded 1/2 medium green cabbage, finely shredded 2 scallions, finely chopped 3 Tbsp olive oil 2 tsp white wine vinegar 1/2 tsp French mustard 1 tsp caraway seeds In a large bowl; combine cabbages and scallions. In a glass jar with lid; place oil, vinegar, mustard and caraway seeds and shake well. Pour dressing over salad, toss lightly to combine and serve immediately. Nutrition From: www.caloriecount.about.com Serves: 6 Serving Size: 166 g Nutrition per Serving: 101 Calories, 65 Calories from Fat, 7.2g Total Fat, 1.1g Saturated Fat, 0gTrans Fat, 0mg Cholesterol, 33mg Sodium, 9.3g Total Carbs, 4g  Dietary Fiber, 5g Sugars, 2.1g Protein Vitamin A 4% - Vitamin C 94% - Calcium 7% - Iron 5% Nutrition Grade: A- Good points: No cholesterol Low in sodium High in dietary fiber Very high in vitamin C Bad points: High in sugar

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[Healthy_Recipes_For_Diabetic_Friends] Red Cabbage Salad - 9.3g Carbs, 4g Fiber, 5g Sugar

 

Red Cabbage Salad - 9.3g Carbs, 4g  Fiber, 5g Sugar From: www.peakmarket.com 1/2 medium red cabbage, finely shredded 1/2 medium green cabbage, finely shredded 2 scallions, finely chopped 3 Tbsp olive oil 2 tsp white wine vinegar 1/2 tsp French mustard 1 tsp caraway seeds In a large bowl; combine cabbages and scallions. In a glass jar with lid; place oil, vinegar, mustard and caraway seeds and shake well. Pour dressing over salad, toss lightly to combine and serve immediately. Nutrition From: www.caloriecount.about.com Serves: 6 Serving Size: 166 g Nutrition per Serving: 101 Calories, 65 Calories from Fat, 7.2g Total Fat, 1.1g Saturated Fat, 0gTrans Fat, 0mg Cholesterol, 33mg Sodium, 9.3g Total Carbs, 4g  Dietary Fiber, 5g Sugars, 2.1g Protein Vitamin A 4% - Vitamin C 94% - Calcium 7% - Iron 5% Nutrition Grade: A- Good points: No cholesterol Low in sodium High in dietary fiber Very high in vitamin C Bad points: High in sugar

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[Healthy_Recipes_For_Diabetic_Friends] Red Cabbage Salad - 9.3g Carbs, 4g Fiber, 5g Sugar

 

Red Cabbage Salad - 9.3g Carbs, 4g  Fiber, 5g Sugar  From: www.peakmarket.com 1/2 medium red cabbage, finely shredded 1/2 medium green cabbage, finely shredded 2 scallions, finely chopped 3 Tbsp olive oil 2 tsp white wine vinegar 1/2 tsp French mustard 1 tsp caraway seeds In a large bowl; combine cabbages and scallions. In a glass jar with lid; place oil, vinegar, mustard and caraway seeds and shake well. Pour dressing over salad, toss lightly to combine and serve immediately. Nutrition From: www.caloriecount.about.com Serves: 6 Serving Size: 166 g Nutrition per Serving: 101 Calories, 65 Calories from Fat, 7.2g Total Fat, 1.1g Saturated Fat, 0gTrans Fat, 0mg Cholesterol, 33mg Sodium, 9.3g Total Carbs, 4g  Dietary Fiber, 5g Sugars, 2.1g Protein Vitamin A 4% - Vitamin C 94% - Calcium 7% - Iron 5% Nutrition Grade: A- Good points: No cholesterol Low in sodium High in dietary fiber Very high in vitamin C Bad points: High in sugar

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Thursday, August 29, 2013

[Healthy_Recipes_For_Diabetic_Friends] Spinach Herb Pistachio Pesto - 7.5g Carbs, 2.9g Fiber, 2g Sugar

 

Spinach Herb Pistachio Pesto - 7.5g Carbs, 2.9g Fiber, 2g Sugar

 

From : www.plantpoweredkitchen.com - by Dreena Burton

Normally, for me, pesto is all about the basil. But fresh basil is
abundant for only a brief period of the year. Still, it is available in modest
amounts at grocery stores year-round. Here, I use a smaller amount of basil,
along with parsley, to bring life to spinach via pesto. Pistachios offer
sweetness to balance the more astringent spinach. While I'm usually loyal to my
full-on basil pesto, this recipe competes for my affection!

 

1 cup raw pistachios (not salted)

2 Tbsp pine nuts (optional, can use more pistachios)

1 medium-large cloves garlic, quartered (see note) (1-2 cloves)  

2 Tbsp freshly squeezed lemon juice (1 ½ - 2 Tbsp)

1/2 tsp sea salt (see note)

Freshly ground black pepper to taste

3 Tbsp water (or more as desired, see note) (2-3 Tbsp)

3 ½ cups (loosely packed) baby spinach leaves

1 cup (loosely packed) fresh basil leaves (¾ - 1 cup)

¼ cup (packed) flat-leaf parsley leaves

Crushed pistachios for serving

 

In a food processor, combine the nuts, garlic, 1 1/2 tablespoons of the
lemon juice, salt, pepper to taste, 2 tablespoons of the water, and the
spinach, basil, and parsley. Puree until fairly smooth, less for a chunkier
consistency or longer for a smoother one. Add and blend in additional water if
you need to, for the consistency you desire. At this point, you may refrigerate
the pesto in a covered container until ready to use it.

 

Pasta Note: If you are serving this immediately with pasta, set the
pesto aside and cook the pasta (using about 3/4 - 1 lb dry pasta) according to
the package directions. Just before draining the pasta, remove and reserve
about 1⁄2 cup of its cooking water. Drain the pasta (don't rinse it!) and toss
with the pesto, using as much or as little pesto as you like. If the pasta is a
little dry, add more pesto plus a tablespoon at a time of the reserved cooking
water. Season to taste with additional salt, black pepper, and fresh lemon
juice, as desired. Serve garnished with a sprinkle of crushed pistachios.

 

Adult-Minded: I typically use one clove of garlic, because when the
pesto is warmed by the pasta rather than cooked, the garlic maintains a raw
taste. If you like a stronger garlic flavor, by all means, add another clove!

 

Seasoning Note: You may want to add more salt to this pesto after
tossing with the pasta. The seasoning depends very much on how you use this
pesto, and also how much of it you use! For instance, if you like just a light
coating of pesto with your pasta, you may find the seasoning a touch bland, and
in that case you can add a touch more salt to your pasta, to taste. If you like
a thick, generous coating of pesto on those noodles (as I do!), then adding
extra salt will be just too much. Also, if you like using pesto as a spread for
breads or vegetables, this amount of salt is just right.

 

Nutrition From : www.caloriecount.about.com

Servings :
6

Serving Size :
62 g (62 g = 2.18 oz // 2.18 oz = 0.27 cups)

Nutrition per Serving : 146 Calories, 104 Calories from Fat, 11.6g Total
Fat, 1.3g Saturated Fat, 0mg Cholesterol, 173mg Sodium, 7.5g Total Carbs, 2.9g
Dietary Fiber, 2g Sugars, 5.6g Protein -- Vitamin A 44% - Vitamin C 21% -
Calcium 5% - Iron 10%

Nutrition Grade : A-

 

Good points :

     No
cholesterol

    High in manganese

    Very high in vitamin A

    High in vitamin B6

    High in vitamin C

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[Healthy_Recipes_For_Diabetic_Friends] Spinach Herb Pistachio Pesto - 7.5g Carbs, 2.9g Fiber, 2g Sugar

 

Spinach Herb Pistachio Pesto - 7.5g Carbs, 2.9g Fiber, 2g Sugar {Recipe mentions pasta but this is not included with the nutrition. Get creative with how you use this adding in any carbs you may add. Try it with spaghetti squash! Take care, Gloria} From: www.plantpoweredkitchen.com - by Dreena Burton Normally, for me, pesto is all about the basil. But fresh basil is abundant for only a brief period of the year. Still, it is available in modest amounts at grocery stores year-round. Here, I use a smaller amount of basil, along with parsley, to bring life to spinach via pesto. Pistachios offer sweetness to balance the more astringent spinach. While I'm usually loyal to my full-on basil pesto, this recipe competes for my affection! 1 cup raw pistachios (not salted) 2 Tbsp pine nuts (optional, can use more pistachios) 1 medium-large cloves garlic, quartered (see note) (1-2 cloves)   2 tbsp freshly squeezed lemon juice (1 ½ - 2 Tbsp) 1/2 tsp sea salt (see note) Freshly ground black pepper to taste 3 Tbsp water (or more as desired, see note) (2-3 Tbsp) 3 ½ cups (loosely packed) baby spinach leaves 1 cup (loosely packed) fresh basil leaves (¾ - 1 cup) ¼ cup (packed) flat-leaf parsley leaves Crushed pistachios for serving In a food processor, combine the nuts, garlic, 1 1/2 tablespoons of the lemon juice, salt, pepper to taste, 2 tablespoons of the water, and the spinach, basil, and parsley. Puree until fairly smooth, less for a chunkier consistency or longer for a smoother one. Add and blend in additional water if you need to, for the consistency you desire. At this point, you may refrigerate the pesto in a covered container until ready to use it. Pasta Note: If you are serving this immediately with pasta, set the pesto aside and cook the pasta (using about 3/4 - 1 lb dry pasta) according to the package directions. Just before draining the pasta, remove and reserve about 1⁄2 cup of its cooking water. Drain the pasta (don't rinse it!) and toss with the pesto, using as much or as little pesto as you like. If the pasta is a little dry, add more pesto plus a tablespoon at a time of the reserved cooking water. Season to taste with additional salt, black pepper, and fresh lemon juice, as desired. Serve garnished with a sprinkle of crushed pistachios. Adult-Minded: I typically use one clove of garlic, because when the pesto is warmed by the pasta rather than cooked, the garlic maintains a raw taste. If you like a stronger garlic flavor, by all means, add another clove! Seasoning Note You may want to add more salt to this pesto after tossing with the pasta. The seasoning depends very much on how you use this pesto, and also how much of it you use! For instance, if you like just a light coating of pesto with your pasta, you may find the seasoning a touch bland, and in that case you can add a touch more salt to your pasta, to taste. If you like a thick, generous coating of pesto on those noodles (as I do!), then adding extra salt will be just too much. Also, if you like using pesto as a spread for breads or vegetables, this amount of salt is just right. Nutrition From: www.caloriecount.about.com Servings: 6 Serving Size: 62 g (62 g = 2.18 oz // 2.18 oz = 0.27 cups) Nutrition per Serving: 146 Calories, 104 Calories from Fat, 11.6g Total Fat, 1.3g Saturated Fat, 0mg Cholesterol, 173mg Sodium, 7.5g Total Carbs, 2.9g Dietary Fiber, 2g Sugars, 5.6g Protein Vitamin A 44% - Vitamin C 21% - Calcium 5% - Iron 10% Nutrition Grade: A- Good points:     No cholesterol     High in manganese     Very high in vitamin A     High in vitamin B6     High in vitamin C

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