Diabetic Dish of the Week - Warm Shrimp, Artichoke, and Parmesan Salad

This week's Diabetic Dish of the Week is - Warm Shrimp, Artichoke, and Parmesan Salad. A perfect fresh and Spring like dish made with Shrimp, Artichoke Hearts, Fat Free Italian Dressing, Salad Blend, and Parmesan Cheese. The Dish is 196 calories and 14 net carbs. It's from one of my favorite sites and Magazines, the Diabetes Self Management website. At the Diabetes site you'll find a huge selection of Diabetic Friendly Recipes, Diabetes Management Tips, Diabetes News, and more! So check it out today. Enjoy and Make 2019 a Healthy One!  https://www.diabetesselfmanagement.com/

Warm Shrimp, Artichoke, and Parmesan Salad

Ingredients
1 can (14 ounces) water-packed quartered artichoke hearts

20 frozen cooked tail-on premium shrimp (12 ounces)
1/2 cup fat-free Italian salad dressing
1 bag (12 ounces) salad blend
1/4 cup (1 ounce) shredded Parmesan cheese

Directions
1 - Drain and rinse artichoke hearts. Combine with shrimp and dressing in large, deep skillet. Cover and cook over medium heat 10 minutes, stirring occasionally.

2 - Divide salad blend among 4 dinner plates. Top salad with shrimp-artichoke mixture. Sprinkle with cheese.

Yield: 4 servings.

Nutrition Facts Per Serving:

Calories: 196 calories, Carbohydrates: 21 g, Protein: 24 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 133 mg, Sodium: 757 mg, Fiber: 7 g
https://www.diabetesselfmanagement.com/recipes/sides/warm-shrimp-artichoke-and-parmesan-salad/

Sunday’s Chicken Dinner Recipe – Creamy Baked Chicken with Artichokes and Mushrooms

This week’s Sunday’s Chicken Dinner Recipe is – Creamy Baked Chicken with Artichokes and Mushrooms. T o make this delicious and healthy dish you'll need; Skinless Chicken Breasts, Spices, Artichokes, and Cremini Mushrooms. The recipe is from the Diabetes Self Management website. At the  Diabetes Self Management site you'll find a fantastic selection of Diabetic Friendly recipes along with Diabetes Management Tips, Diabetes News, and more so be sure to check it out today. Enjoy and Make 2019 a Healthy One!  https://www.diabetesselfmanagement.com/

Creamy Baked Chicken with Artichokes and Mushrooms

Ingredients
6 boneless skinless chicken breasts (about 4 ounces each)

1 1/2 teaspoons paprika
1 1/2 teaspoons dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1 can (14 ounces) artichokes packed in water, drained
1 tablespoon butter
1 package (8 ounces) sliced cremini mushrooms
2 tablespoons all-purpose flour
3/4 cup low-sodium chicken broth
1/2 cup fat-free half-and-half

Directions
1 - Preheat oven to 375°F.
2 - Place chicken in 13X9-inch baking dish. Combine paprika, thyme, salt, and pepper in small bowl; mix well. Reserve 1 teaspoon seasoning mixture; set aside. Sprinkle remaining seasoning mixture evenly over chicken. Cut artichokes in half; arrange around chicken.
3 - Melt butter in large saucepan over medium heat. Add mushrooms and reserved 1 teaspoon seasoning mixture; cook and stir 5 minutes or until tender. Sprinkle flour over mushrooms; cook and stir 1 minute. Stir in broth; simmer 3 minutes or until thickened. Stir in half-and-half; cook 1 minute. Pour evenly over chicken and artichokes.
4 - Bake 30 minutes or until no longer pink.

Serving Suggestion: Serve with a steamed green vegetable such as asparagus, broccoli, or green beans.

Yield: 6 servings.

Nutrition Facts Per Serving:
Calories: 220 calories, Carbohydrates: 14 g, Protein: 29 g, Fat: 6 g, Saturated Fat: 2 g, Cholesterol: 79 mg, Sodium: 425 mg, Fiber: 7 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/creamy-baked-chicken-artichokes-mushrooms/

Kitchen Hint of the Day!

The Artichoke........


Artichokes are packed with phytonutrients such as quercetin, rutin, gallic acid, and cynarin, all working to protect against many health risks including cancer, heart disease, liver dysfunction, high cholesterol, and diabetes.

Kitchen Hint of the Day!

Artichokes.........


An artichoke lasts longer if it's wrapped in a damp paper towel and put in an unsealed plastic bag in the fridge.

"Meatless Monday" Recipe of the Week - Spanish Vegetable Medley

This week's "Meatless Monday" Recipe of the Week is - Spanish Vegetable Medley. Made with Potatoes, Carrots, Green Peas,  Artichokes, and more! A stew that pleases and you'll never miss the meat! You can find this recipe at one of my favorite recipe sites, CooksRecipes. Enjoy and Eat Healthy!  http://www.cooksrecipes.com/index.html


Spanish Vegetable Medley

This light stew (menestra de verduras) has many regional variations, and it can be made with different vegetables according to season. Constant ingredients include potatoes, carrots, and green peas; artichokes are the most characteristic. Artichokes, peas, asparagus, and parsley make this a very springlike stew. Make sure to enjoy the wonderful aroma. Serve with a crusty bread and the colorful salad.

Recipe Ingredients:
2 tablespoons extra-virgin olive oil
1 large onion, quartered and thinly sliced

2 to 3 cloves garlic, minced
2 large potatoes, peeled and diced
3 medium carrots, peeled and sliced
1/2 cup dry white wine
8 ounces white or crimini mushrooms, stemmed and sliced
1 1/2 teaspoons sweet paprika
12 stalks slender asparagus, bottoms trimmed, and cut into 1-inch pieces
15-ounce can imported artichoke hearts, drained and quartered
1 cup frozen green peas (you can use fresh once they're in season)
1/2 cup chopped fresh parsley or cilantro
Juice of 1/2 to 1 lemon, to taste
Salt and freshly ground pepper to taste

Cooking Directions:
1 - Heat the oil in a soup pot. Add the onion and sauté over medium heat until translucent. Add the garlic and continue to sauté until the onion is golden.
2 - Add the potatoes, carrots, mushrooms, 2 cups water, and paprika. Bring to a simmer, then simmer gently, covered, for 15 to 20 minutes, or until the potatoes and carrots are tender. Add the asparagus and cook over low heat until tender-crisp, about 10 minutes.
3 - Stir in the artichoke hearts, peas, and parsley. Add lemon juice and salt and pepper to taste. Cook over low heat for 5 minutes longer. If time allows, let the stew stand for an hour or so before serving. Heat gently as needed; taste and correct the seasonings and add just a bit more water if needed.
Makes 6 servings.
http://www.cooksrecipes.com/mless/spanish_vegetable_medley_recipe.html

Diabetic Dish of the Week - ITALIAN OMELET

This week's Diabetic Dish of the Week is - ITALIAN OMELET. It's another delicious Diabetic Friendly recipe from the Diabetic Gourmet Magazine website. At the Diabetic Gourmet site you'll find info on Diabetes and Diabetic Eating Tips along with a huge selection of recipes. Enjoy and Eat Healthy!  https://diabeticgourmet.com/

ITALIAN OMELET
Ingredients

1/2 of a box Dreamfields Spaghetti

8 eggs or 2 cups egg substitute
1/2 cup grated Parmesan cheese
3 tablespoons chopped fresh basil, divided
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1-1/2 teaspoons olive oil
1 large clove garlic, minced
2 tablespoons chopped green onion
1 jar (6 ounces) marinated, quartered artichoke hearts, drained
1 cup cherry tomatoes, halved
1-1/2 ounces diced prosciutto or ham
Cherry tomatoes (optional)

Directions

1 - Cook pasta according to package directions; drain well.
2 - Meanwhile, in large bowl beat eggs, cheese, 2 tablespoons basil, salt and pepper. Combine cooked pasta with egg mixture; set aside.
3 - Heat oil in ovenproof large skillet over medium-high heat. Add garlic and onion; cook 1 minute. Add artichokes, tomatoes and prosciutto. Cook 3 to 4 minutes until vegetables are softened, stirring occasionally. Gently stir into pasta mixture and return to skillet.
4 - Cover; cook over medium heat 10 to 12 minutes or until egg mixture is set in center. DO NOT STIR. Remove from heat.
5 - Place skillet in oven 4 inches from broiler. Broil 2 to 3 minutes or until top is browned. Transfer to serving dish. Cool 5 minutes. Garnish with additional tablespoon of basil and cherry tomato halves, if desired. Cut into wedges; serve.

NOTES:
This is a delicious breakfast or brunch pasta dish. Egg substitute may be used in place of real eggs. You can be creative and add in your favorite vegetables and ingredients to make this Italian omelet. Another way to turn the omelet over is to use 2 saute pans. Hold them tightly together for a clean flip.

Recipe Yield: Makes 6 main dish servings.

NUTRITIONAL INFORMATION PER SERVING:

Calories: 283
Calories from fat: 27
Fat: 13 grams
Saturated Fat: 4 grams
Fiber: 4 grams
Sodium: 634 milligrams
Cholesterol: 296 milligrams
Protein: 19 grams
Carbohydrates: 0 grams
https://diabeticgourmet.com/diabetic-recipes/italian-omelet

Wild Idea Buffalo Recipe of the Week – Buffalo Salami Antipasto Pasta Salad

This week’s Wild Idea Buffalo Recipe of the Week – Buffalo Salami Antipasto Pasta Salad. I posted this one back in September but it looks so good I'm passing it along again. You'll be using the Wild Idea Buffalo Salami for this dish, which you can purchase on the Wild Idea Buffalo website. Also included is Jill O’Brien’s recipe for Basil Pesto. As always you can find this recipe on the Wild Idea Buffalo website! Not only can you find all the Wild Idea Buffalo Recipes but you can also purchase any of the cuts of Buffalo available. Enjoy and Eat Healthy!    http://wildideabuffalo.com/


Buffalo Antipasto Pasta Salad
By: Jill O’Brien
A great summertime meal! Vegetables can be substituted according to what you have on hand or what you like.


Ingredients:

1 12 ounce pkg. Wild Idea Buffalo Salami, cut into pieces
1 cup, fresh mozzarella, shredded or cubed
1 each red, yellow and orange bell peppers, diced
1 bunch green onions, chopped
1 can artichoke hearts, drained & chopped
1 cup pepperoncini, sliced
½ cup olives, sliced (prefer Kalamata)
¾ cup sundried tomatoes, julienned
½ lb. pasta, cooked el dente and drained
¼ cup basil pesto
¼ cup olive oil
¼ cup rice or cider vinegar
2 tsp. ground fennel
salt & pepper to taste.
* Put all ingredients in large bowl and toss! Can be refrigerated for up to a week, however you may need to add a bit more olive oil or dressing before serving.





Basil Pesto
My recipe for Basil Pesto does not include pine-nuts, as I am not a fan. They could easily be added though, for a more traditional recipe.

Ingredients:

2 cups fresh basil leaves, packed
2 cups shredded parmesan cheese
3 garlic cloves, chopped
1 tsp. salt
1 tsp. pepper (*I like a little more)
1 Tb. lemon juice (*I like a little more)
1 cup olive oil
Place all ingredients in blender and puree until smooth. Refrigerate.



http://wildideabuffalo.com/2012/buffalo-salami-antipasto-pasta-salad

The Soup Special of the Day!

On Sunday's it's been Pizza recipes for a while now, until now. Switching it up a bit and on Sunday, it will be The Soup Special of the Day! Hope you enjoy it.



So for the first Soup Special of the Day its going to be Artichoke Spring Soup. The Recipe can be found on the CooksRecipes website.   http://www.cooksrecipes.com/index.html

Artichoke Spring Soup

Recipe Ingredients:

2 artichokes
Lemon juice
6 cups chicken broth
1 small sweet potato or carrot, very thinly sliced
1 cup mushrooms, thinly sliced
1 cup cooked chicken, cut into strips
1 cup shredded spinach leaves
Salt and ground black pepper to taste
2 large eggs
2 tablespoons freshly grated Parmesan cheese

Cooking Directions:

1 - Bend back outer petals of artichokes until they snap off easily near base. Edible portion of petal should remain on artichoke hearts. Continue to snap off and discard thick petals until central core of pale green petals is reached. Cut off top 2-inches of artichokes; discard. Cut off stems; reserve. Trim outer dark green layer from artichoke bottoms and stems; rub all surfaces with lemon juice to prevent discoloration. Quarter artichokes lengthwise. Remove center petals and fuzzy chokes; rub again with lemon juice. Cut artichokes and stems into very thin lengthwise slices.
2 - Bring chicken broth to boil in saucepan. Add artichokes, sweet potato and mushrooms; cook gently 10 minutes or until vegetables are barely tender.
3 - Add chicken, and salt and pepper to taste.
4 - Place spinach in individual bowls. Ladle hot soup over spinach. Set aside.
5 - Beat together eggs, 1 tablespoon water and dash of salt.
6 - Pour egg mixture into heated, oiled skillet. Sprinkle with 2 tablespoons grated Parmesan cheese. Cook until set, but moist. Remove and cool.
7 - Roll omelets loosely; cut into slices and place over soup.
Makes 6 servings.

http://www.cooksrecipes.com/soup/artichoke_spring_soup_recipe.html

Top 10 Foods You Should Eat This Spring

From the Diabetic Living Online website its Top 10 Foods You Should Eat This Spring. Check the Diabetic Living Online website for all your Diabetic Friendly recipes!   http://www.diabeticlivingonline.com/



Top 10 Foods You Should Eat This Spring

From artichokes to strawberries, these diabetes power foods will add fresh flavors, colors, aromas, and nutrients to your spring cuisine.

Boost Your Meal Plan with Spring Foods

Incorporate these fresh, healthful spring foods into your diabetes meal plan to add variety and improve your overall health. Many choices are available in frozen or canned forms to give you access to good-for-you ingredients all year long. You'll find nutritional information as well as yummy recipes for each fruit, vegetable, or source of protein.


Artichokes

If you're looking for a healthful food that helps slow down your eating rate and provides a broad range of nutrients, try artichokes. The trick is to keep dressings, sauces, and dips low in fat.

Consider the following:

-- One large artichoke contains only 25 calories, no fat, and 170 milligrams of potassium......


Halibut

With a firm texture and mild taste, halibut often appeals to people who don't like fish. Plus, with lots of nutrients in a low-calorie package, halibut is a top choice for anyone.

Find out four health benefits of eating fish!......



* Click the link below to get all the Top 10 Foods You Should Eat This Spring
http://www.diabeticlivingonline.com/food-to-eat/nutrition/top-10-foods-you-should-eat-spring

Diabetic Dish of the Week - Creamy Baked Chicken with Artichokes and Mushrooms

This weeks Diabetic Dish of the Week is Creamy Baked Chicken with Artichokes and Mushrooms.

Creamy Baked Chicken with Artichokes and Mushrooms

Ingredients

6 boneless skinless chicken breasts, Perdue Perfect Portions Chicken Breasts work perfect.
1 1/2 teaspoons Smoked Paprika
1 1/2 teaspoons Dried Thyme
1 teaspoon Dried Rosemary
1/2 teaspoon Sea Salt
1/2 teaspoon Black Pepper
1 can (14 ounces) Artichokes packed in water, drained
1 tablespoon Butter, Blue Bonnet Light Butter
1 package (8 ounces) sliced Cremini Mushrooms (Shitaki Mushrooms could be used also)
2 tablespoons All-Purpose Flour
3/4 cup Swanson Low-Sodium Chicken Broth
1/2 cup Fat-Free Half-and-Half

Directions

Preheat oven to 375°F.

1 - Place chicken in 13x9-inch baking dish. Combine paprika, thyme, rosemary salt, and pepper in small bowl; mix well. Reserve 1 teaspoon seasoning mixture; set aside. Sprinkle remaining seasoning mixture evenly over chicken. Cut artichokes in half; arrange around chicken.

2 - Melt butter in large saucepan over medium heat. Add mushrooms and reserved 1 teaspoon seasoning mixture; cook and stir 5 minutes or until tender. Sprinkle flour over mushrooms; cook and stir 1 minute. Stir in broth; simmer 3 minutes or until thickened. Stir in half-and-half; cook 1 minute. Pour evenly over chicken and artichokes.

3 - Bake 30 minutes or until no longer pink.

Makes 6 servings.

The Sunday Pizza - Turkey Pizza Recipe

Turkey Pizza Recipe


Ingredients
1 package (20 ounces) turkey Italian sausage links

1 teaspoon olive oil
2 tubes (13.8 ounces each) refrigerated pizza crust
1 can (15 ounces) pizza sauce
1 cup sliced red onion
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
2 large tomatoes, sliced
2 cups (8 ounces) shredded Italian cheese blend

Directions
In a large skillet, cook sausage in oil over medium heat for 8-10 minutes or until no longer pink. Cut into 1/4-in. slices.
Press pizza dough into a greased 15-in. x 10-in. x 1-in. baking pan, building up edges slightly; seal seam. Prick dough thoroughly with a fork. Bake at 400° for 8 minutes or until lightly browned.
Spread with pizza sauce; top with sausage, onion, artichokes and tomatoes. Sprinkle with cheese. Bake for 15-20 minutes or until crust is golden brown. Yield: 8 servings.

Nutritional Facts
2 pieces equals 433 calories, 16 g fat (6 g saturated fat), 56 mg cholesterol, 1,359 mg sodium, 46 g carbohydrate, 3 g fiber, 26 g protein.

http://www.tasteofhome.com/recipes/turkey-pizza

Kitchen Hints of the Day!

Hint #1 - When choosing artichokes; choose from compact, tightly closed heads with green, clean, looking leaves. Avoid ones that have brown leaves or show signs of mold.




Hint #2 - Be sure to wash the artichokes well, since dirt tends to hide between the leaves.

Spinach Artichoke Yogurt Dip

Spinach Artichoke Yogurt Dip

Chopped Artichoke Hearts, spinach, Smoked Red Peppers, Green Onion and Minced Garlic are combined with Plain Yogurt and 2% Mozzarella Cheese and baked until hot, serve with toasted Bread or Whole Grain Crackers

Ingredients:

1 (14-ounce) can artichoke hearts, drained and chopped
1 (10-ounce) package frozen chopped spinach, thawed and drained
1 (8-ounce) container low fat plain yogurt
1 cup (4-ounces) shredded Sargento Reduced Fat Shredded Mozzarella cheese
1/4 cup chopped green onion
1 garlic clove, minced
2 tablespoons chopped smoked red pepper, or more to taste

Directions:

Combine all ingredients except red pepper and mix well. Pour mixture into 1-quart casserole dish or 9-inch pie plate.
Bake at 350°F (175°C) for 20 to 25 minutes or until heated through and sprinkle with red peppers.

* Serve with toasted bread or whole grain crackers (Ritz Whole Grain Crackers works well with this).

Makes 8 servings.