Diabetic Dessert of the Week - Patriotic Popsicles

This week's Diabetic Dessert of the Week is - Patriotic Popsicles. Some of the ingredients you'll need are; Plain Non Fat Greek Yogurt, Lemon Juice, Fat Free (Skim) Milk, Strawberries, and Blueberries. Only 50 calories and 8 carbs per serving! The recipe is from the Diabetes Self Management website which has a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! Plus you can subscribe to the Diabetes Self Management Magazine, one of my favorites! So Enjoy and Make 2019 a Healthy One!  https://www.diabetesselfmanagement.com/

Patriotic Popsicles

Ingredients
3/4 cup plain nonfat Greek yogurt
2 tablespoons lemon juice, divided
1 tablespoon fat-free (skim) milk
1 cup sliced strawberries
1/2 cup blueberries
Pop molds
Pop sticks

Directions
1 - Combine yogurt, 1 tablespoon lemon juice, and milk in blender or food processor; blend until smooth.

2 - Combine remaining 1 tablespoon lemon juice and strawberries in blender or food processor; blend until smooth.

3 - Alternately layer blueberries, yogurt mixture, and strawberry mixture in molds.* Cover top of each mold with small piece of foil. Insert sticks through center of foil. Freeze 4 hours or until firm.

4 - To remove pops from molds, remove foil and place bottoms of pops under warm running water until loosened. Press firmly on bottoms to release. (Do not twist or pull sticks.)

*Tip: Greek yogurt is yogurt from which much of the liquid or “whey” has been drained before use. It is available in most major grocery stores.

Yield: 4 servings.

Serving size: 1 popsicle.

Nutrition Facts Per Serving:
Calories: 50 calories, Carbohydrates: 8 g, Protein: 4 g, Fat: 0 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 20 mg, Fiber: 1 g

https://www.diabetesselfmanagement.com/recipes/desserts-sweets/patriotic-popsicles/

Kitchen Hint of the Day!

Greek Yogurt.........


Use Greek yogurt as a healthy substitute for mayo, sour cream, heavy cream and more.

Kitchen Hint of the Day!

Greek Yogurt..........


You can use Greek yogurt as a healthy substitute for mayo, sour cream, heavy cream and more.

Kitchen Hint of the Day!

Greek Yogurt.............


Use Greek yogurt as a healthy substitute for mayo, sour cream, heavy cream and more!

Diabetic Dish of the Week - CURRY-LIME CHICKEN WITH TOMATO-BEAN SALAD

This week's Diabetic Dish of the Week is a CURRY-LIME CHICKEN WITH TOMATO-BEAN SALAD. Chicken Thighs, Greek Yogurt, Lima Beans, Tomatoes, and Sweet Onions are just some of the ingredients you'll need to make this week's recipe. It's from the Diabetic Gourmet Magazine website, which has a huge selection of Diabetic Friendly Recipes! Check it out today, you'll love it. So Enjoy and Eat Healthy in 2018!  https://diabeticgourmet.com/

CURRY-LIME CHICKEN WITH TOMATO-BEAN SALAD
Here’s an exciting chicken recipe to serve for lunch or dinner. The tomato-bean salad offers a fantastic way to include lima beans in your diet. Lima beans a good source of fiber, which helps prevent spikes in blood sugar levels. Lima beans are also a good source of iron, providing almost 25% of the recommended daily amount per cup, along with about 15 grams of protein.

Recipe Yield: 4
Ingredients

CURRY-LIME CHICKEN WITH TOMATO-BEAN SALAD

1-1/2 to 2 pounds chicken thighs
1 cup plain Greek yogurt
1 teaspoon fresh ginger, diced
1 teaspoon curry powder
juice of 1 lime
1 cup red cider vinegar
1 cup water
2 teaspoons pickling spices
2 teaspoons plus 1/8 tsp salt, divided
1 tablespoon sugar
1/8 teaspoon crushed red pepper flakes
1/2 teaspoon celery seed
1-1/2 cup lima beans, cooked in water for 4 minutes, then drained and cooled
2 cups diced fresh tomatoes
1 small sweet onion, diced
1/4 cup chopped fresh cilantro


Directions

1 - Combine yogurt, ginger, curry powder and lime juice.
2 - Add chicken thighs and turn to coat with yogurt mixture. Allow to marinate in refrigerator 1 to 4 hours.
3 - In small saucepan, combine vinegar and water; add pickling spices, 1/8 teaspoon salt, sugar, red pepper flakes and celery seed. Bring to a boil, then lower heat and simmer for 5 minutes. Remove from heat and cool.
4 - Place lima beans, tomatoes and onion in container. Using a fine mesh sieve, pour the warm vinegar mixture through it and into the vegetable mixture. Add cilantro. Cover and chill at least 1 hour and up to 2 days.
5 - Prepare grill or broiler.
6 - Remove chicken from marinade, draining excess, and discard remaining marinade. Season thighs on both sides with remaining teaspoon salt.
7 - Place chicken on grill or under broiler to sear. Turn over once until well browned, cooking for a total of 6-8 minutes. Continue to cook chicken, turning to avoid burning. Grill or broil chicken until it reaches an internal temperature of 170F, about another 15 to 20 minutes.
8 - Using a slotted spoon, place about 1/3 cup salsa on each plate and place a grilled thigh next to the salsa.

Nutritional Information Per Serving:

Calories: 400
Fat: 19 grams
Saturated Fat: 5 grams
Fiber: 4 grams
Sodium: 471 milligrams
Protein: 33 grams
Carbohydrates: 24 grams
Sugars: 10 grams
https://diabeticgourmet.com/articles/10-ways-to-change-up-your-protein-routine

Summer Time Turkey Burgers

I have another delicious and healthy Jennie - O Turkey recipe to pass along, Summer Time Turkey Burgers. In the good old Summer Time why not have a Summer Time Turkey Burger! It's made using JENNIE-O® Turkey Burgers - All White Meat. With toppings of Cotija Cheese, Pico de Gallo, Lettuce, Cilantro, Non-Fat Greek Yogurt, and WHOLLY GUACAMOLE® Dip. This Turkey Burger is loaded with flavor! You can find this recipe at the Jennie - O Turkey website. Enjoy and Make the SWITCH in 2018!  https://www.jennieo.com/

Summer Time Turkey Burgers
Grilling Menu Fresh Take

INGREDIENTS

4 JENNIE-O® Turkey Burgers - All White Meat

4 burger buns
2 ounces cotija cheese, if desired
¼ cup pico de gallo
8 large leaf lettuce
4 teaspoons fresh chopped cilantro
squeeze of fresh lime juice
4 ounces non-fat Greek yogurt
4 ounces WHOLLY GUACAMOLE® dip, if desired
4 ounces HERDEZ® salsa, if desired

DIRECTIONS
1) Cook turkey burgers as specified on the package. Always cook until well-done, 165°F as measured by a meat thermometer.
2) Toast buns and top with turkey burger, cheese, if desired, Pico de Gallo, lettuce, cilantro and squeeze of fresh lime. Spread yogurt on the bottom side of top bun. Serve dip and salsa, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 310
Protein 35g
Carbohydrates 22g
Fiber 3g
Sugars 5g
Fat 11g
Cholesterol 100mg
Sodium 620mg
Saturated Fat 3.5g
https://www.jennieo.com/recipes/942-summer-time-turkey-burgers

Jennie - O Turkey Recipe of the Week - Turkey Gyros

This week's Jennie - O Turkey Recipe of the Week is - Turkey Gyros. Made with JENNIE-O® All Natural Turkey Breast Tenderloin, if you've never tried the Tenderloin you are going to love it! It cooks up perfectly and is so moist. Make Gyros like you've never made with this week's recipe. Enjoy and Make the SWITCH!  https://www.jennieo.com/


Turkey Gyros
You're in for a lunchtime treat with these gyros! The seasoned turkey breast takes a little time in the slow-cooker, but once you shred that tender tenderloin with your fork, your patience will be rewarded. Have fun topping them how you like!

INGREDIENTS

1 (24-ounce) package JENNIE-O® All Natural Turkey Breast Tenderloin
½ teaspoon kosher salt
½ teaspoon freshly ground pepper
1 tablespoon chopped fresh oregano leaves
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh garlic
6 pitas
Add Greek yogurt, cucumber slices, cherry tomato halves, feta cheese, and fresh mint leaves, if desired.
DIRECTIONS

1) Sprinkle tenderloin with salt, pepper and rub with oregano, thyme and garlic. Place tenderloin in slow-cooker and cook on HIGH 4 hours. Always cook to well-done, 165°F as measured by a meat thermometer. Shred with 2 forks.
2) Assemble pitas with yogurt, cucumber, turkey, tomatoes, feta and mint, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING
Calories180
Protein23g
Carbohydrates17g
Fiber1g
Sugars0g
Fat1.5g
Cholesterol50mg
Sodium800mg
Saturated Fat0.5g
https://www.jennieo.com/recipes/1184-turkey-gyros

Jennie - O Recipe of the Week - Moroccan Turkey Wrap

This week's Jennie - O Recipe of the Week is a Moroccan Turkey Wrap. This one uses the JENNIE-O® Turkey Breast along with cucumbers, Greek yogurt, couscous, all in a whole grain tortilla wrap! You can find this recipe along with all the other delicious and healthy recipes at the Jennie - O website. Enjoy and Make the SWITCH!   https://www.jennieo.com/


Moroccan Turkey Wrap

Who doesn’t love a nutritious wrap for lunch? This recipe has Moroccan origins and comes loaded with unexpected zing! Highlights include refreshing cucumbers, Greek yogurt, couscous, and of course JENNIE-O® Turkey Breast. It just might be your new go-to lunchbox favorite!

INGREDIENTS

1 cup plain Greek yogurt

½ English cucumber, peeled, halved lengthwise, seeded and finely diced
2 tablespoons fresh lemon juice, from one lemon
1 tablespoon chopped fresh dill
1¼ teaspoons Kosher salt, divided
¾ teaspoon freshly ground black pepper, divided
2 teaspoons vegetable oil
3 cloves garlic minced
1.25 pounds JENNIE-O® Turkey Breast, cooked and shredded
¼ cup finely chopped fresh cilantro
1 teaspoon ground allspice
1 teaspoon ground cumin
10 whole grain tortillas
10 romaine lettuce leaves
20 ounces couscous, prepared
tomatoes, chopped, if desired
cucumber slices, if desired

DIRECTIONS

1) In small bowl, combine yogurt, cucumber, lemon juice, dill, ¼ teaspoon salt and ¼ teaspoon pepper; mix well. Refrigerate until ready to serve
2) In skillet, heat oil on medium-high heat. Add garlic, shredded turkey breast, cilantro, allspice, cumin, 1 teaspoon salt and ¼ teaspoon pepper. Heat until mixture is heated through.
3) On tortillas, add lettuce, couscous, turkey mixture, tomatoes and cucumbers, if desired. Top with yogurt sauce. Fold tortilla.

RECIPE NUTRITION INFORMATION

PER SERVING
Calories280
Protein23g
Carbohydrates32g
Fiber3g
Sugars3g
Fat6g
Cholesterol45mg
Sodium640mg
Saturated Fat1.5g
https://www.jennieo.com/recipes/1170-moroccan-turkey-wrap

The Saturday Evening Dessert! - Raspberry Orange Parfaits

This week's Saturday Evening Dessert! is Raspberry Orange Parfaits. Made with orange rind,  reduced-fat plain Greek-style yogurt, oranges, and fresh raspberries. Plus it's only 150 calories and 20 net carbs per serving! You can find this recipe along with all the other delicious and healthy recipes all at the Jennie - O website. Make the SWITCH!  https://www.jennieo.com/

Raspberry Orange Parfaits

INGREDIENTS

1½ tablespoons turbinado sugar
½ teaspoon grated orange rind
2 (7-ounce) containers reduced-fat plain Greek-style yogurt
2 cups orange sections
2 cups fresh raspberries
¼ cup wheat germ
DIRECTIONS

1 - In small bowl, combine sugar, orange rind and yogurt. Stir until blended. In medium bowl, combine oranges and raspberries. Spoon ¼ cup fruit mixture into each of 4 tall glasses. Spoon about 2½ tablespoons yogurt mixture over fruit in each glass.
2 - Repeat layers with remaining fruit mixture and yogurt mixture. Sprinkle 1 tablespoon wheat germ over each serving; serve immediately.

RECIPE NUTRITION INFORMATION

PER SERVING
Calories 150
Protein 6g
Carbohydrates 28g
Fiber 8g
Sugars19g
Fat 2g
Cholestero l5mg
Sodium 35mg
Saturated Fat 0.5g

https://www.jennieo.com/recipes/954-raspberry-orange-parfaits

Choose This, Not That Diabetic Snacks

From the Diabetic Living Online website - Choose This, Not That Diabetic Snacks. Healthy recipes and tips when you have a Snack Attack! It's all from the Diabetic Living Online website!    http://www.diabeticlivingonline.com/

Choose This, Not That Diabetic Snacks

When sugary, fatty, or salty treats seem to be calling your name, it can be tough to resist them. With a little creativity, you can satisfy your cravings with healthy snacks for diabetes. Here we show you how to bypass some of the most tempting snacks while still treating your taste buds and boosting your daily nutrition.



Smart Ways to Satisfy Snack Cravings

Managing weight and blood sugar would be easier if we craved cauliflower, chicken breasts, and kale instead of cake, chips, and cheesy crackers. Although you probably won't bypass every tempting food that comes your way, the more often you make a smart swap, the better off your health will be. Here we tackle some of the biggest snack temptations shared by Diabetic Living readers.....


Choose Frozen Low-Fat Greek Yogurt Over Gourmet Ice Cream

Choose This: Strawberry frozen low-fat Greek yogurt (1/2 cup = 130 cal., 19 g carb., 2.5 g fat, 7 g pro.)

Not That: Strawberry gourmet ice cream (1/2 cup = 240 cal., 22 g carb., 15 g fat, 4 g pro.)

When you want a smooth and creamy frozen dessert, pass up high-fat gourmet ice cream for frozen Greek yogurt. This low-fat swap cuts the calories in half. Plus, frozen Greek yogurt is higher in hunger-satisfying protein and has gut-loving probiotics not found in ice cream.....


Choose Cauliflower Popcorn Over Buttered Popcorn

Choose This: Cauliflower popcorn (Break a head of cauliflower into popcornlike, bite-size florets, then spread them on a baking sheet lined with parchment paper. Spray the cauliflower lightly with butter-flavor cooking spray, then sprinkle lightly with turmeric, freshly ground pepper, and sea salt. Bake 20 to 30 minutes at 425 degrees F or until the cauliflower is slightly browned.) (1 cup = 29 cal., 5 g carb., 0 g fat, 2 g pro.)......



* Click the link below to get all the - Choose This, Not That Diabetic Snacks

http://www.diabeticlivingonline.com/food-to-eat/nutrition/low-carb-snacks-for-diabetes

Diabetic Dish of the Week - Peachy Vanilla Smoothie

For this week's Diabetic Dish of the Week it's a Smoothie, a Peachy Vanilla Smoothie. Peaches, Skim Milk, and Greek Yogurt are 3 of the ingredients you'll be using. It's 110 calories and 19 net carbs.

Peachy Vanilla Smoothie

Ingredients:

1 Medium Peach, peeled and pitted
3/4 Cup Fat-Free Skim Milk
1/2 Cup Crushed Ice
1/4 Cup Plain Nonfatb Greek Yogurt
1 Tablespoon Sugar or 1/2 Tablespoon Splenda
1/4 Teaspoon Vanilla

Directions:

1 - Combine Peach, Milk, Ice, Greek Yogurt, Sugar, and Vanilla in a blender; blend until smooth.
2 - Pour into 2 glasses and serve immediately.

Makes 2 Servings

Nutrition
Calories 110, Total Fat 0g, Protein 6g, Carbs 20g, Cholesterol 0, Fiber 1g, Sodium 120mg

Diabetic Dish of the Week - Peachy Vanilla Smoothie

For this week's Diabetic Dish of the Week - Peachy Vanilla Smoothie. Just say Peach and I'll try it! Enjoy!


Makes 2 servings

Peachy Vanilla Smoothie

1 medium fresh ripe Peach, peeled and pitted
1/4 tsp Vanilla
1/4 cup plain non fat Greek Yogurt
3/4 cup fat free Skim Milk
1 tablespoon Sugar or 1/2 tablespoon Splenda
1/2 cup crushed Ice

1. Add all ingredients to a food processor, or blender, or combine with an immersion blender. Blend until smooth.
2. Pour into 2 tall glasses. Serve immediately.

Nutrition - Calories 110, Total Fat 0g, Protein 6g, Carbs 20g, Cholesterol 0mg, Dietary Fiber 1g, Sodium 120mg

Kitchen Hint of the Day!

When making your own salad dressing, kick it up a notch....

For rich, creamy dressings made healthy, substitute half the mayo with Greek-style yogurt.

Pulled Buffalo Chipotle BBQ Sandwich w/ Mini Taco Tostadas Appetizers

Dinner Tonight: Pulled Buffalo Chipotle BBQ Sandwich w/ Mini Taco Tostadas Appetizers





Wow, we finally saw the sun today! They say not for long though as more heavy rain predicted. Went to
Meijer this morning and picked up quite a few items. Finding Meijer prices lower and lower, that's a good thing. They also have the best selections of Jennie - O products, which I love using! In fact I'll be using some of the Jennie - O Extra Lean Ground Turkey for an appetizer for tonight. For dinner I prepared a Pulled Buffalo Chipotle BBQ Sandwich w/ Mini Taco Tostadas Appetizers.





I used Wild Idea Buffalo Pulled Buffalo Chuck Roast. It comes in a 1 lb. package and it's already cooked. It's rubbed with a blend of Mexican seasonings and then slowly braised to fall apart tender. All I did was open and heat! I topped it with JB'S Fat Boy Chipotle BBQ Sauce and served on a Aunt Millie's Light Whole Grain Sandwich Bun. I love Buffalo and Wild Idea Buffalo has the most delicious Buffalo Meat there is!




For a side or appetizer I prepared Mini Taco Dip Tostadas with a Greek Yogurt/Sour Cream Sauce. Really

happy how this came out, delicious! A really good and easily prepared appetizer. Got the idea from the Cooking Channel and I used some reduced fat items to make it a bit more healthy and keeping the taste. I first made Greek Yogurt/Sour Cream Sauce using a 1/4 cup Nonfat Greek Yogurt, 1 Tablespoon Daisy Reduced Fat Sour Cream, and the Zest of 1 lime, plus juice of 1/2 lime. Just combine all the 3 ingredients in a small bowl and refrigerate until ready to use, real easy to make. For the  Mini Taco Dip Tostadas I needed 1/2 - Packet Old El Paso Taco Seasoning, 2 Tablespoons Extra Virgin Olive Oil, Tortilla chips, preferably round, 8 ounces Jennie - O 99-percent Fat-Free Ground Turkey, 1/2 cup Low Sodium Canned Black Beans, rinsed and drained, Pinch Sea Salt, Fresh Cracked Black Peppercorn, Frank's Red Hot Sauce to taste, optional, and 1 cup Sargento Shredded Reduced - Fat Cheddar Cheese.





Heat the oil in a large skillet over medium-high heat. Preheat the oven to 350 degrees F.Place chips in on a broiler-proof baking sheet set aside. Brown the turkey in the skillet, breaking it up with a fork, until the meat is no longer pink, 5 to 7 minutes. Add 1 tablespoon of the taco seasoning, salsa and some salt and black pepper. Continue cooking, stirring occasionally, until most of the liquid has evaporated. Spread turkey mixture across all the chips and top with the cheese. Broil long enough to melt cheese and heat the chips, and then let cool and serve! This is a real keeper recipe! We could have made a meal of just these, everyone enjoyed them! I left the full recipe at the end of the post. For dessert later tonight a slice of Pillsbury Nut Quick Bread topped with a scoop of Breyer's Carb Smart Vanilla Ice Cream.
 







Mini Taco Dip Tostadas with Greek Yogurt/Sour Cream Sauce



INGREDIENTS:

Mini Taco Tostadas:

1/2 - Packet Old El Paso Taco Seasoning
2 Tablespoons Extra Virgin Olive Oil
Tortilla chips, preferably round
8 ounces Jennie - O 99-percent Fat-Free Ground Turkey
1/2 cup Low Sodium Canned Black Beans, rinsed and drained
Pinch Sea Salt
Fresh Cracked Black Peppercorn
Frank's Red Hot Sauce to taste, optional
1 cup Sargento Shredded Reduced - Fat Cheddar Cheese


Sauce:

1/4 cup Nonfat Greek Yogurt
1 Tablespoon Daisy Reduced Fat Sour Cream
Zest of 1 lime, plus juice of 1/2 lime


DIRECTIONS:


Combine Yogurt, Sour Cream and Lime in a small bowl and refrigerate until needed. Heat the oil in a large skillet over medium-high heat. Preheat the oven to 350 degrees F.Place chips in on a broiler-proof baking sheet set aside. Brown the turkey in the skillet, breaking it up with a fork, until the meat is no longer pink, 5 to 7 minutes. Add 1 tablespoon of the taco seasoning, salsa and some salt and black pepper. Continue cooking, stirring occasionally, until most of the liquid has evaporated.
Spread turkey mixture across all the chips and top with the cheese. Broil long enough to melt cheese and heat the chips, and then let cool.




Wild Idea Buffalo - Pulled Buffalo Meat

Pulled Buffalo Meat – Our pulled Buffalo Chuck Roast is rubbed with our own blend of Mexican seasonings and then slowly braised to fall apart tender. We’ve done the work for you, so all you need to do is heat and eat! Use in all of your favorite Mexican dishes, like tacos, enchiladas and quesadillas.  Or use for B.B.Q. sandwiches!

1 lb. package.


http://buy.wildideabuffalo.com/products/pulled-buffalo-meat