Monday, March 27, 2017

[Healthy_Recipes_For_Diabetic_Friends] Cream Cheese Mints

 

Cream Cheese Mints

1 - 8 oz package original cream cheese (full fat), softened
1/4 cup butter, softened
2 lb Whey Low powder sugar
1 - 2 tsp mint extract gel food coloring
1/2 cup Whey Low powder for rolling mints

Combine cream cheese and butter in a large mixing bowl and mix until smooth. Add 1 cup of powdered sugar and mix until smooth. Add the mint extract and mix until combined. Gradually, add the remaining powdered sugar until smooth and consistent. You can do this with a stand mixer, food processor, or by hand. Separate the mixture into four separate bowls, or however many different colors you want. Add a small amount of food color to each bowl and stir in until the color is uniform. Cover and refrigerate for 2 hours or until firm enough to handle. You do not want it sticking to your hands. Line 2 quarter sheet pans with parchment paper and liberally dust with powdered sugar. Set aside. Pinch off small amounts of the dough and form into a 1 inch balls. Roll each ball in powdered sugar and place on prepared sheet pans. Gently press the tines of a fork into the top of each ball. (You can also use the bottom of a shot glass if you do not want the lines. Just dip the bottom of the glass into powdered sugar to keep it from sticking.) Let stand, uncovered, for at least 4 hours or until the mints are firm. If the bottoms have any moisture, flip over and let stand again until the bottoms of the mints are also firm. Store in an airtight container, separating layers with parchment or waxed paper, for up to 2 weeks at room temperature. Mints can be refrigerated or frozen if desired.

Makes: 80 mints

Nutritional Information per Mint: Calories 27, Protein 0 gr, Fat 1 gr, Sat fat 1 gr, Carbs 3 gr, Sugar 12 gr, Fiber 0 gr, Sodium 15 mg, Cholesterol 5 mg

Darlene -- Love me without fear, Trust me without questioning. Need me without demanding,Want me without restrictions. Accept me without change, Desire me without inhibitions. For a love so free.... Will never fly away.

__._,_.___
Posted by: Darlene BC <dsharple@shaw.ca>
Reply via web post • Reply to sender • Reply to group • Start a New Topic • Messages in this topic (1)
Have you tried the highest rated email app?
With 4.5 stars in iTunes, the Yahoo Mail app is the highest rated email app on the market. What are you waiting for? Now you can access all your inboxes (Gmail, Outlook, AOL and more) in one place. Never delete an email again with 1000GB of free cloud storage.

.

__,_._,___
Posted by at

Saturday, March 25, 2017

[Healthy_Recipes_For_Diabetic_Friends] Mexican Chicken Soup - 14g Carbs, 5g Fiber

 

Mexican Chicken Soup - 14g Carbs, 5g Fiber

{For me, peas are something I have difficulty eating! So, sometimes instead of peas I chop fresh green beans smaller and substitute it for the peas! Take care, Gloria}

From: Canola Info
Servings: 10
Serving Size: 1 1/2 cups

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 (19 oz can) 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

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.

Servings: 10
Serving Size: 1 1/2 cups
Nutrition per Serving: 250 Calories, 6g Fat, 1.5g Saturated Fat, 75mg Cholesterol, 280mg Sodium, 33g Protein, 14g Carbs, 5g Dietary Fiber


__._,_.___
Posted by: chefgloria1030@yahoo.com
Reply via web post • Reply to sender • Reply to group • Start a New Topic • Messages in this topic (1)
Have you tried the highest rated email app?
With 4.5 stars in iTunes, the Yahoo Mail app is the highest rated email app on the market. What are you waiting for? Now you can access all your inboxes (Gmail, Outlook, AOL and more) in one place. Never delete an email again with 1000GB of free cloud storage.

.

__,_._,___
Posted by at

[Healthy_Recipes_For_Diabetic_Friends] Boneless Buffalo Wings - 7g Carbs, 0g Fiber, 4g Sugars

 

Boneless Buffalo Wings -  7g Carbs, 0g Fiber, 4g Sugars

From: The Diabetes Food and Nutrition Bible
Servings: 4
Serving Size: 2 oz. chicken per serving

1 1/2 tsp hot sauce
Pinch cayenne
1/4 tsp paprika
1/2 lb chicken tenders

  > Dressing Ingredients
1/2 cup reduced-fat blue cheese dressing
1/4 cup low-fat mayonnaise
3 Tbsp crumbled blue cheese

Celery Sticks

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.

Servings: 4
Serving Size: 2 oz. chicken per serving
Nutrition per Serving: 192 Calories,12g Fat, 42mg Cholesterol, 572mg Sodium, 14g Protein, 7g Carbs, 0g Dietary Fiber, 4g Sugars

Exchanges: 1/2 Carbohydrate, 2 Medium-fat Meats


__._,_.___
Posted by: chefgloria1030@yahoo.com
Reply via web post • Reply to sender • Reply to group • Start a New Topic • Messages in this topic (1)
Have you tried the highest rated email app?
With 4.5 stars in iTunes, the Yahoo Mail app is the highest rated email app on the market. What are you waiting for? Now you can access all your inboxes (Gmail, Outlook, AOL and more) in one place. Never delete an email again with 1000GB of free cloud storage.

.

__,_._,___
Posted by at

Wednesday, March 22, 2017

[Healthy_Recipes_For_Diabetic_Friends] Lentil Tomato Soup - 39g Carbs, 8g Fiber, 5g Sugar

 

Lentil Tomato Soup - 39g Carbs, 8g Fiber, 5g Sugar

From: Martha Rose Shulman - Andrew Scrivani for The New York Times
I'm a firm believer in eating foods that symbolize good luck and expanding fortune at the beginning of the year. Usually I stick with my black-eyed peas salad. But I've always been curious about how people in other countries usher in the New Year. Lentils and raisins are present on Italian tables because they resemble coins and swell when cooked. They're usually accompanied by pork, a symbol of prosperity and abundance. This is an easy, robust vegetarian soup that tastes almost meaty. The rosemary in the bouquet garni contributes a savory, earthy flavor.
Servings: 4
Time: About 1 hour 30 minutes
Featured in: New Year's Dishes For Prosperity And Longevity.
Dairy Free, Gluten Free, Halal, Healthy, High Fiber, Italian, Lentil, Tomato

1 cup lentils, washed and picked over
1 Tbsp extra virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 carrot, diced
1 stalk celery, diced
Salt, to taste
1 14 oz can chopped tomatoes, with juice
5 cups water
A bouquet garni made with 2 sprigs rosemary and 1 bay leaf
Freshly ground pepper to taste
Grated Parmesan or Gruyère for serving
1 to 2 Tbsp chopped flat-leaf parsley

Heat the olive oil over medium heat in a heavy soup pot or Dutch oven, and add the onion. Cook, stirring, until tender, about 5 minutes. Add the garlic, carrot and celery, and a generous pinch of salt, and continue to cook for another 5 minutes until tender. Add the tomatoes and bouquet garni, and cook, stirring often, until the tomatoes have cooked down somewhat and smell fragrant, about 10 minutes. Add the lentils, water and salt to taste. Bring to a boil. Reduce the heat, cover and simmer gently one hour. Taste and adjust seasonings. Remove the bouquet garni, and stir in the parsley. Serve, garnishing each bowl with Parmesan or Gruyère.

Advance preparation:
This soup will improve overnight, and keeps well for three or four days, though you will probably finish it sooner. It can be frozen for a couple of months.

Servings: 4
Nutrition per Serving: 240 Calories, 4g Total Fat, 0g Saturated Fat, 2g  Monounsaturated Fat, 0g Polyunsaturated Fat, 1172mg Sodium, 39g Total Carbs, 8g Dietary Fiber, 5g Sugars, 13g Protein


__._,_.___
Posted by: chefgloria1030@yahoo.com
Reply via web post • Reply to sender • Reply to group • Start a New Topic • Messages in this topic (1)
Have you tried the highest rated email app?
With 4.5 stars in iTunes, the Yahoo Mail app is the highest rated email app on the market. What are you waiting for? Now you can access all your inboxes (Gmail, Outlook, AOL and more) in one place. Never delete an email again with 1000GB of free cloud storage.

.

__,_._,___
Posted by at

Friday, March 17, 2017

[Healthy_Recipes_For_Diabetic_Friends] Pot Of Gold Shepherd's Pie - 17g Carbs, 2g Fiber, 5g Sugar

 

Pot Of Gold Shepherd's Pie - 17g Carbs, 2g Fiber, 5g Sugar

From: www.naturalgrocers.com

Total Time: 90 min
Prep: 15 min
Cook: 75 min
Servings: 6

1 lb grassfed 80% lean ground beef
1 Tbsp olive oil
1 medium onion, diced
2 medium carrots, diced
1 stalk celery, diced
2 cloves garlic, minced or pressed
2 Tbsp tomato paste
1 cup low sodium beef broth
2 cup baby spinach
1 (10oz bag) frozen butternut squash
2 Tbsp butter
1/4 tsp sea salt
1 1/2 cup shredded Dubliner Irish cheese

Preheat oven to 350 degrees F.

Brown ground beef in a large skillet over medium heat, breaking up and stirring until no pink is left, about 10 minutes. Remove cooked beef to a bowl, leaving the juices in the pan.

Swirl olive oil in the skillet over medium heat. Add the onion and cook until almost translucent, about 3 minutes.

Add carrots and celery to the onion and cook, stirring occasionally, until just softened, about 10 minutes.

Add garlic and tomato paste, stir to combine, and cook for another minute or two. Add the broth and mix well.

Combine the cooked ground beef with the vegetable mixture in a 13-inch by 9-inch baking dish, spreading into an even layer.

Spread the uncooked baby spinach in a layer on top of the ground beef.

In a large saucepan, bring 1 ½ cups of water to a boil. Drop in the frozen butternut squash and reduce heat to simmer. Cover and let steam for 5 minutes stirring occasionally, until warmed through and tender.

Drain squash and place in a food processor with the butter and salt. Process until smooth and fluffy.

Place dollops of the squash on top of the spinach layer, smoothing to create an even layer over the whole dish.

Sprinkle grated cheese on top of the squash layer and place the baking dish in the oven. Bake until the cheese is melted and the sides are bubbling, about 25 minutes. Remove from the oven and let cool for 10 minutes before serving.

Nutrition From: happyforks.com
Serves: 6
Serving Size: 9.2 oz
Nutrition per Serving: 401 Calories, 227 Calories From Fat, 25.4g Total Fat, 11.6g Saturated Fat, 0.8g Trans Fat, 100mg Cholesterol, 445mg Sodium, 17g Total Carbs, 2g Dietary Fiber, 5g Sugar, 29g Protein
Vitamin A: 158% - Vitamin C: 19% - Calcium: 23% - Iron: 20%


__._,_.___
Posted by: chefgloria1030@yahoo.com
Reply via web post • Reply to sender • Reply to group • Start a New Topic • Messages in this topic (1)
Have you tried the highest rated email app?
With 4.5 stars in iTunes, the Yahoo Mail app is the highest rated email app on the market. What are you waiting for? Now you can access all your inboxes (Gmail, Outlook, AOL and more) in one place. Never delete an email again with 1000GB of free cloud storage.

.

__,_._,___
Posted by at

Wednesday, March 8, 2017

[Healthy_Recipes_For_Diabetic_Friends] Sauteed Spinach - 4g Carbs

 

Sauteed Spinach - 4g Carbs

From: The Diabetic Newsletter

Servings: 4

1 lb raw spinach
2 Tbsp olive oil
1 fresh tomato
2 cloves garlic

Wash spinach thoroughly and drain.
Saute tomato and garlic in olive oil in a large saute pan.
Add spinach, cover and cook over low heat for 5 minutes, stirring a few times.
Add salt and pepper to taste.
Cook, uncovered, 5 minutes longer, stirring occasionally.

Servings: 4
Nutrition per Serving: 108 Calories, 7g Fat, 3.9g Protein, 94mg Sodium, 4g Carbs

Exchanges: 1 Vegetable; 1 1/2 Fat


__._,_.___
Posted by: chefgloria1030@yahoo.com
Reply via web post • Reply to sender • Reply to group • Start a New Topic • Messages in this topic (1)
Have you tried the highest rated email app?
With 4.5 stars in iTunes, the Yahoo Mail app is the highest rated email app on the market. What are you waiting for? Now you can access all your inboxes (Gmail, Outlook, AOL and more) in one place. Never delete an email again with 1000GB of free cloud storage.

.

__,_._,___
Posted by at

[Healthy_Recipes_For_Diabetic_Friends] Salmon Cobb Salad with Spinach and Feta - 11.7g Carbs, 5.9g Fiber, 3.1g Sugar

 

Salmon Cobb Salad with Spinach and Feta - 11.7g Carbs, 5.9g Fiber, 3.1g Sugar

From: www.diethood.com
Salmon Cobb Salad with Spinach and Feta - Tender spinach and romaine lettuce topped with delicious oven-baked salmon, tomatoes, eggs, bacon, avocados and feta, all tossed together with a tangy lemon-mustard dressing.
Prep Time: 15 min
Cook Time: 20 min
Total Time: 35 min
Cuisine: American
Serves: 4

  > FOR THE SALMON
4 (3 to 4 oz each) salmon fillets
STAR Olive oil
1 garlic clove, minced
Salt and fresh ground pepper, to taste
    
  > FOR THE SALAD
4 cups baby spinach
4 cups torn romaine lettuce
2 large hard-boiled eggs, cut in slices
4 slices turkey bacon, cooked to a desired crispness and crumbled
2 cups cherry tomatoes, halved
1/2 cup crumbled fat free feta cheese
1 avocado, cut in slices
1 lemon, cut in slices

  > FOR THE DRESSING
1/4 cup STAR Extra Virgin Olive Oil
2 Tbsp STAR Red Wine Vinegar
1 Tbsp lemon juice, or to taste
1 tsp Worcestershire sauce
1 tsp dijon mustard
1 clove garlic, minced
Salt and fresh ground pepper, to taste

Preheat oven to 425F. Line a roasting pan or baking sheet with foil.

Drizzle some oil over the top of each salmon, just enough to coat the salmon. Sprinkle the salmon with salt and pepper, and rub in the minced garlic. Place salmon in previously prepared pan, skin-side down; transfer to the oven. Roast for 15 to 18 minutes, or until salmon flakes easily with a fork.

Remove from oven and set aside.

 >> In the meantime, prepare the salad
Arrange baby spinach and lettuce in a large salad bowl.

Top with prepared salmon, eggs, crumbled bacon, tomatoes, feta and avocado. Set aside.

In a small mixing bowl or a jar with a lid combine extra virgin olive oil, red wine vinegar, lemon juice, Worcestershire sauce, mustard, minced garlic, salt and pepper; whisk until thoroughly incorporated. If using a jar, close it with a lid and shake the jar until well combined.

Pour dressing over the salad, garnish with lemon slices, and serve.

Serves: 4
Nutrition per Serving: 457.1 Calories, 32.5g Total Fat, 5.7g Saturated Fat, 6.2g Polyunsaturated Fat, 18.9g Monounsaturated Fat, 157.4mg Cholesterol, 529.9mg Sodium, 877.2mg Potassium, 11.7g Total Carbs, 5.9g Dietary Fiber, 3.1g Sugar, 30.3g Protein
Vitamin A: 104.5% - Vitamin B-12: 47.2% - Vitamin B-6: 50.8% - Vitamin C: 71.4%


__._,_.___
Posted by: chefgloria1030@yahoo.com
Reply via web post • Reply to sender • Reply to group • Start a New Topic • Messages in this topic (1)
Have you tried the highest rated email app?
With 4.5 stars in iTunes, the Yahoo Mail app is the highest rated email app on the market. What are you waiting for? Now you can access all your inboxes (Gmail, Outlook, AOL and more) in one place. Never delete an email again with 1000GB of free cloud storage.

.

__,_._,___
Posted by at
Subscribe to: Posts (Atom)