Thursday, November 28, 2013

[Healthy_Recipes_For_Diabetic_Friends] Bacon Kale and Turkey Stew - 8g Carbs, 1.6g Fiber, 1.1g Sugar

 

Bacon Kale and Turkey Stew - 8g Carbs, 1.6g Fiber, 1.1g Sugar

From: TheKitchn.com By Faith Durand

I am normally the last person to look for leftover turkey solutions. I don't usually cook a large turkey for Thanksgiving, and if there is any turkey left at the end of the meal, I send it home with other folks.
Last year, however, I was left with nearly half a leftover carcass, and after the bones and much of the meat were devoted to rich, savory turkey broth, I still had a big bowlful of shredded turkey on my hands. So I cooked up this soup, a quick kale and turkey stew, made more flavorful by bacon and onion, and simple enough to be simmered together in less than an hour of mostly hands-off time.
This recipe isn't just an excuse to use up turkey. It's an elemental yet satisfying winter meal and it is a great recipe for any leftover poultry; you could throw in handfuls of leftover chicken instead of the turkey or, if you are very lucky, a bit of shredded duck. It's just the sort of winter cooking I crave this time of year: Wholesome, easy and satisfying.
One last note: This recipe is so simple -- there aren't a lot of ingredients here. With the exception of smoked paprika for a little color and depth, there aren't any spices or extra flavorings. So this stew depends greatly on the quality of stock that you use.
Note on leftover turkey: The USDA recommends a 3 to 4-day maximum refrigeration time for cooked turkey.
Serves: 6

3 thick slices bacon, cut into small strips
1 large yellow onion, peeled and diced
4 cloves garlic, peeled and minced
1 bay leaf
10 oz kale, chopped into bite-sized pieces
Salt and pepper
1 tsp smoked paprika
2 to 3 cups shredded cooked turkey or chicken meat
4 to 5 cups turkey OR chicken broth, ideally homemade
Gruyere or Parmesan cheese, to serve

Place a heavy 5-quart or larger pot over medium-high heat. Add the bacon and cook, stirring frequently. When it has released much of its fat, but before it has gotten crispy, add the diced onion, minced garlic and the bay leaf. Cook, stirring frequently, for at least 5 minutes, or until the onion has softened and become golden.

Add the kale, handful by handful, stirring to coat it with bacon fat. If it won't all fit at once, keep stirring until it wilts down. Sprinkle the kale lightly with salt and pepper and the smoked paprika. When all the kale has been added, stir in the shredded turkey or chicken meat, and cook for an additional 5 minutes over medium-high heat, stirring frequently to make sure that the kale is coated with the bacon fat and letting the onions and shredded turkey brown slightly.

Add the broth and bring to a simmer, then lower the heat. Simmer for about 15 minutes, or until the kale has wilted and the soup is hot.

Serve with shredded Gruyere or Parmesan cheese, if desired.

Nutrition From: www.caloriecount.about.com - Not including cheese or bay leaf. Using 2 cups turkey, 4 cups broth
Serves: 6
Serving Size: 224 g
Nutrition per Serving: 336 Calories, 112 Calories from Fat, 12.5g Total Fat, 3.8g Saturated Fat, 0g Trans Fat, 123mg Cholesterol, 373mg Sodium, 8g Total Carbs, 1.6g Dietary Fiber, 1.1g Sugars, 46.3g Protein
Vitamin A 150% - Vitamin C 100% - Calcium 8% - Iron 61%
Nutrition Grade: A

Good points:
    Low in sugar
    High in iron
    High in niacin
    High in phosphorus
    Very high in selenium
    Very high in vitamin A
    Very high in vitamin B6
    Very high in vitamin B12
    Very high in vitamin C

Bad points:
    High in cholesterol

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Wednesday, November 27, 2013

[Healthy_Recipes_For_Diabetic_Friends] Creamy Herb Mashed Cauliflower - 11.2g Carbs, 5.3g Fiber, 5g Sugar

 

Creamy Herb Mashed Cauliflower - 11.2g Carbs, 5.3g Fiber, 5g Sugar

From: Balanced Bites Healthy Holiday Recipes
CHEF NOTE: You can also make this recipe using a hand held or small blender. If using a regular sized blender, double the recipe to make the blending easier. Use the opening at the top to slowly drizzle in the oil.
Prep Time: 5 min
Cook Time 15 min
Servings: 4

1 large head cauliflower
2 Tbsp unsalted butter OR coconut oil
2 Tbsp extra-virgin olive oil
½ tsp fresh rosemary OR up to 1 tsp other fresh herb of your choice
Sea salt, to taste
Black pepper, to taste

Cut the cauliflower into 2 to 3- inch pieces.

Set up a pot with 1 inch of water and a steamer basket. Bring to a boil, covered, over high heat. Steam the cauliflower until it is fork-tender, then place it in a food processor along with the butter, coconut oil or olive oil. Rosemary or other herb, salt, and pepper.

Puree until smooth and creamy.

Nutrition From: www.caloriecount.about.com - No added salt.
Servings: 4
Serving Size: 225 g
Nutrition per Serving: 164 Calories, 117 Calories from Fat, 13g Total Fat, 4.7g Saturated Fat, 15mg Cholesterol, 104mg Sodium, 11.2g Total Carbs, 5.3g Dietary Fiber, 5g Sugars, 4.2g Protein
Vitamin A 4% - Vitamin C 163% - Calcium 5% - Iron 5%
Nutrition Grade: B+

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

Bad points:
    High in saturated fat

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[Healthy_Recipes_For_Diabetic_Friends] Organic Sesame Ginger Green Beans - 8.8g Carbs, 4.2g Fiber, 1.6g Sugar

 

Organic Sesame Ginger Green Beans - 8.8g Carbs, 4.2g Fiber, 1.6g Sugar

From: www.simplyorganic.com
Green beans that banish the blah, with sesame and ginger pizazz.
Prep: 10 min
Cook: 9 min
Servings: 4

3 tsp extra virgin olive oil
1 lb fresh green beans, trimmed
1/4 tsp Simply Organic ground ginger
1 Tbsp Simply Organic sesame seeds
1/4 tsp vegetable broth
1/4 tsp sea salt
1/4 tsp Simply Organic black pepper

Heat a large pan over medium-low heat. Add olive oil and beans; cook for 4 minutes.

Add vegetable broth and cook for another 5 minutes. Add ginger, sesame seeds, sea salt and pepper; cook for another minute and remove from heat.

Serve warm.

Nutrition From: www.caloriecount.about.com
Using low sodium vegetable broth.
Servings: 4
Serving Size: 120 g
Nutrition per Serving: 79 Calories, 43 Calories from Fat, 4.8g Total Fat, 0.7g Saturated Fat, 0mg Cholesterol, 125mg Sodium, 8.8g Total Carbs, 4.2g Dietary Fiber, 1.6g Sugars, 2.5g Protein
Vitamin A 16% - Vitamin C 31% - Calcium 6% - Iron 9%
Nutrition Grade: A

Good points:
    No cholesterol
    Very high in dietary fiber
    High in iron
    High in manganese
    High in magnesium
    High in vitamin A
    Very high in vitamin C

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Tuesday, November 26, 2013

[Healthy_Recipes_For_Diabetic_Friends] Poblano Turkey Sausage Chili - 25.7g Carbs, 5.7g Fiber

 

Poblano Turkey Sausage Chili - 25.7g Carbs, 5.7g Fiber

From: Mary Drennen, Cooking Light - October 2012
This hearty chili features turkey sausage, chopped poblano chiles, and a host of flavorful spices.
Serves: 6
Serving size: about 1 cup chili and 2 tsp sour cream

2 tsp canola oil
1 cup pre-chopped onion
1 Tbsp minced fresh garlic
8 oz sweet turkey Italian sausage
1 Tbsp chili powder
1/2 tsp dried oregano
1/2 tsp ground cumin
2 poblano chiles, seeded and finely chopped
1 bay leaf
1 cup PLUS 2 Tbsp no-salt-added chicken stock (such as Swanson), divided
1 (28 oz can) diced tomatoes, undrained
1 (15 oz can) no-salt-added black beans, rinsed and drained
1 (15 oz can) no-salt-added pinto beans, rinsed and drained
2 Tbsp all-purpose flour
1/2 cup coarsely chopped fresh cilantro
1/2 tsp freshly ground black pepper
1/4 cup reduced-fat sour cream
Sliced radishes (optional)

1. Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion and garlic; sauté 4 minutes or until browned. Remove casings from sausage; add sausage to pan. Stir in chili powder, oregano, cumin, poblanos, and bay leaf; cook 4 minutes or until sausage is browned, stirring to crumble sausage.

2. Add 1 cup stock, tomatoes, and beans. Bring to a boil; reduce heat, and simmer 25 minutes or until slightly thickened. Combine flour and the remaining 2 tablespoons stock in a small bowl, stirring with a whisk to form a slurry. Add slurry to chili, stirring with a whisk. Bring to a boil; cook 1 minute or until thickened. Remove from heat; stir in cilantro and black pepper. Discard bay leaf. Serve with sour cream and sliced radishes, if desired.

Serves: 6
Serving size: about 1 cup chili and 2 teaspoons sour cream
Nutrition per Serving: 218 Calories, 3.5g Fat, 1.7g Saturated Fat, 1.3g Monounsaturated Fat, 0.5g Polyunsaturated Fat, 29mg Cholesterol, 14.3g Protein, 25.7g Carbs, 5.7g Fiber,  2.4mg Iron, 449mg Sodium, 132mg Calcium

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Sunday, November 24, 2013

[Healthy_Recipes_For_Diabetic_Friends] Cabbage and Chicken Soup - 9g Carbs, 2g Fiber, 4g Sugar Suggestions: omit the sugar! From: American Diabetes Association Warm up with this hearty, easy-to-make soup. Servings: 8 4 cups water 3 cups chicken broth, fat-free, salt-free 2 cups tomatoes, chopped 1/2 stalks celery, chopped 4 onions, green, chopped with tops 1 potatoes, peeled and diced 1 bay leaf 1 tsp salt 1/2 tsp thyme 1/4 tsp caraway seeds 3 cups cabbage, shredded 1 cups chicken, cooked, chopped 1 Tbsp lemon juice 2 tsp sugar 1. In a large soup pot, combine the water, broth, tomatoes, celery, onion, potato, bay leaf, salt, thyme, and caraway seeds. 2. Simmer for 30 minutes to 1 hour. Add the cabbage, chicken, lemon juice, and sugar. Remove the bay leaf and serve. Servings: 8 Nutrition per Serving: 81 Calories, 2g Total Fat, 1g Saturated Fat, 16mg Cholesterol, 526mg Sodium, 9g Carbs, 2g Dietary Fiber, 4g Sugars, 7g Protein Exchanges: 2 Vegetable, 1 Lean Meat Carb Choices: 0.5

 

Cabbage and Chicken Soup - 9g Carbs, 2g Fiber, 4g Sugar

Suggestions: omit the sugar!

From: American Diabetes Association
Warm up with this hearty, easy-to-make soup.
Servings: 8

4 cups water
3 cups chicken broth, fat-free, salt-free
2 cups tomatoes, chopped
1/2 stalks celery, chopped
4 onions, green, chopped with tops
1 potatoes, peeled and diced
1 bay leaf
1 tsp salt
1/2 tsp thyme
1/4 tsp caraway seeds
3 cups cabbage, shredded
1 cups chicken, cooked, chopped
1 Tbsp lemon juice
2 tsp sugar

1. In a large soup pot, combine the water, broth, tomatoes, celery, onion, potato, bay leaf, salt, thyme, and caraway seeds.

2. Simmer for 30 minutes to 1 hour. Add the cabbage, chicken, lemon juice, and sugar. Remove the bay leaf and serve.

Servings: 8
Nutrition per Serving:
81 Calories, 2g Total Fat, 1g Saturated Fat, 16mg Cholesterol, 526mg Sodium, 9g Carbs, 2g Dietary Fiber, 4g Sugars, 7g Protein

Exchanges: 2 Vegetable, 1 Lean Meat

Carb Choices: 0.5

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[Healthy_Recipes_For_Diabetic_Friends] RE: Dump Cakes

 

Dump cakes tend to have things that at least for me are not diabetic friendly. Some use ready made cake mixes. Even sugar free there are ingredients that are not healthy in those. Recipes I find use ingredients that make the recipe high carb and/or high fat.


If I find any that sound good I will post them!


Take care,
Gloria



---In Healthy_Recipes_For_Diabetic_Friends@yahoogroups.com, <drew@drucifer.net> wrote:

Until today, I never heard of 'dump cake,' but a TV commercial on dump cake cookbooks got my attention, because they look to be quick and easy to make and their ability to be made in a small dishes.

Went to this group's files area and looked at Dessert/Cakes, but couldn't determine which could be converted to small size dump cakes. Small size is a must for me because I live alone.

BTW, the dump cake website is . . . .
<https://www.buydumpcakes.com/> .

Drew
T2 since '91

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Saturday, November 23, 2013

[Healthy_Recipes_For_Diabetic_Friends] Dump Cakes

 

Until today, I never heard of 'dump cake,' but a TV commercial on dump cake cookbooks got my attention, because they look to be quick and easy to make and their ability to be made in a small dishes.

Went to this group's files area and looked at Dessert/Cakes, but couldn't determine which could be converted to small size dump cakes. Small size is a must for me because I live alone.

BTW, the dump cake website is . . . .
<https://www.buydumpcakes.com/> .

Drew
T2 since '91

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[Healthy_Recipes_For_Diabetic_Friends] Re: New Family Addition

 


Congratulations, Gloria.


Wirey hugs and love and xxx and licks from Janet, Bobby and Campbell

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[Healthy_Recipes_For_Diabetic_Friends] Re: New Family Addition

 

What a wonderful blessing !  Congratulations !!!


----- Original Message -----
From: chefgloria1030@yahoo.com
To: Healthy Recipes For Diabetic Friends
Sent: Wed, 20 Nov 2013 00:35:20 -0000 (UTC)
Subject: [Healthy_Recipes_For_Diabetic_Friends] New Family Addition
 

Some of you will remember that my younger son, Jeremy Duane Gabrysch, died from cancer Sept. 10, 2012. He is greatly missed!

My older son, Brian, fell in love with one of Jeremy's nurses. Sunday, November 17, 2013.... they brought my first grandchild into this world! A grandson.... his name is Xaiden Jeremy Gabrysch!

Life is surely hard to understand!

Please take care of yourselves!!!
Gloria

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Friday, November 22, 2013

[Healthy_Recipes_For_Diabetic_Friends] Lentil Pilaf - 25g Carbs, 5g Fiber

 

Lentil Pilaf - 25g Carbs, 5g Fiber

From: Better Homes and Gardens
Servings: 8
Prep: 10 min
Cook: 20 min

1 1/4 cups dry French lentils or other dry lentils
2 bay leaves
1 large onion or 3 leeks, chopped (1 cup)
8 cloves garlic, minced (2 tsp)
2 Tbsp olive oil
1 fennel bulb, chopped (1 cup), tops reserved
2 medium carrots, chopped (1 cup)
1 medium red or green sweet pepper, chopped (1 cup)
1/2 cup dry white wine
1/4 cup snipped fresh parsley
2 Tbsp snipped fresh basil, thyme, or marjoram OR 1 tsp dried basil, thyme, or marjoram, crushed
2 Tbsp Pernod, anisette, or other anise-flavor liqueur (optional)
1/2 tsp salt
 
Combine lentils, bay leaves, and 3 cups water in a medium saucepan. Bring to boiling. Reduce heat, cover, and simmer about 20 minutes or until tender.

Meanwhile, cook onion or leeks and garlic in hot oil in a large saucepan about 3 minutes or until tender. Add fennel and carrots; cook 3 minutes more. Add sweet pepper; wine; parsley; herb; liqueur, if desired; and salt. Cover and simmer about 5 minutes or until carrots are tender.

Drain lentils, discarding bay leaves; stir into fennel mixture.

Servings: 8
Nutrition per Serving: 170 Calories, 4g Total Fat, 1g Saturated Fat, 0mg Cholesterol, 92mg Sodium, 25g Carbs, 5g Fiber, 9g Protein -- Vitamin C: 37% - Iron: 23%

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Thursday, November 21, 2013

Re: [Healthy_Recipes_For_Diabetic_Friends] New Family Addition

 

Life comes full circle and continues to bring joy.

On Nov 19, 2013 6:35 PM, <chefgloria1030@yahoo.com> wrote:
 

Some of you will remember that my younger son, Jeremy Duane Gabrysch, died from cancer Sept. 10, 2012. He is greatly missed!

My older son, Brian, fell in love with one of Jeremy's nurses. Sunday, November 17, 2013.... they brought my first grandchild into this world! A grandson.... his name is Xaiden Jeremy Gabrysch!

Life is surely hard to understand!

Please take care of yourselves!!!
Gloria

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RE: Re: [Healthy_Recipes_For_Diabetic_Friends] New Family Addition

 

God Bless and Joy to All!

from:Another NewGran



---In Healthy_Recipes_For_Diabetic_Friends@yahoogroups.com, <momanox@...> wrote:

Congratulations Gloria on your new grandchild!
God Bless you ! Happy Thanksgiving to all [image: Inline image 1]


On Tue, Nov 19, 2013 at 7:35 PM, <chefgloria1030@...> wrote:

>
>
> Some of you will remember that my younger son, Jeremy Duane Gabrysch, died
> from cancer Sept. 10, 2012. He is greatly missed!
>
> My older son, Brian, fell in love with one of Jeremy's nurses. Sunday,
> November 17, 2013.... they brought my first grandchild into this world! A
> grandson.... his name is Xaiden Jeremy Gabrysch!
>
> Life is surely hard to understand!
>
> Please take care of yourselves!!!
> Gloria
>
>
>
>


[Non-text portions of this message have been removed]

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Wednesday, November 20, 2013

[Healthy_Recipes_For_Diabetic_Friends] Newbie

 

Hi!  Congratulations to the family with new baby.  Expecting my third grandchild next June!  Hubby newly diagnosed with diabetes so we're still reeling with the news.  Thank you for letting me join your group.  From your posts, appears I'm in the right place for some support.  Look forward to being a part of the group!

Arvella Gatlin
Norman, OK

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