Diabetic Dish of the Week - FRESH ASPARAGUS TOPPED WITH SUNNY-SIDE UP EGGS

This week's Diabetic Dish of the Week is - FRESH ASPARAGUS TOPPED WITH SUNNY-SIDE UP EGGS. A perfect way to start your day with Breakfast or Brunch, FRESH ASPARAGUS TOPPED WITH SUNNY-SIDE UP EGGS. It's only 135 calories and 2 carbs per serving! The recipe is off one of my favorite go to recipe sites, the Diabetic Gourmet Magazine website. At the Diabetic Gourmet site you'll find a huge selection of Diabetic Friendly Recipes so be sure to check it out today! Enjoy and Make 2019 a Healthy One!  https://diabeticgourmet.com/

FRESH ASPARAGUS TOPPED WITH SUNNY-SIDE UP EGGS

Ingredients

1 bunch asparagus, woody ends trimmed
Cooking spray
2 Eggland's Best large eggs
1 tablespoon olive oil (optional)
1 teaspoon Parmesan cheese (optional)
1 teaspoon breadcrumbs (optional)
1/4 cup chopped red peppers (optional)

Directions

1 - Fill medium saucepan with water and bring to a boil. Submerge asparagus and cook for approximately 2 minutes, maintaining a bright green color and slight crunch. Immediately remove asparagus and shock it in a bowl of ice water. Reserve.
2 - Coat medium size skillet with cooking spray. Crack two Eggland's Best eggs into pan and cook over medium heat until the whites set and the edges of the eggs are cooked.
3 - Place asparagus on plate, making an even layer. Remove eggs from the pan using a slotted spatula and place on top of asparagus. Top with a drizzle of olive oil and garnish with Parmesan cheese, bread crumbs or red peppers, if desired. Can also be served on two pieces of whole wheat toast.

Recipe Yield: Yield: 2 servings

NUTRITIONAL INFORMATION PER SERVING:

Calories: 135
Fat: 11 grams
Saturated Fat: 5 grams
Fiber: 1 grams
Sodium: 86 milligrams
Cholesterol: 176 milligrams
Protein: 7 grams
Carbohydrates: 2 grams
https://diabeticgourmet.com/diabetic-recipes/fresh-asparagus-topped-with-sunny-side-up-eggs

Kitchen Hint of the Day!

Health Benefits of Red Peppers.......


* Select firm, crisp bell peppers that feel heavy for their size.
* Avoid any that are shriveled or have soft spots.
* For stuffed peppers, choose round, blocky-shaped peppers.
* Refrigerate unwashed peppers in a plastic bag for up to 1 week.
* If cooked for a short period on low heat, bell peppers retain most of their sweet, almost fruity flavor and flavonoid content, which is a powerful nutrient.
* Bell peppers are low in calories. So, even if you eat one full cup of them, you get just about 45 calories. Plus that one cup will give you more than your daily quota of Vitamin A and C.
* Bell peppers also contain vitamin B6, which is essential for the health of the nervous system and helps renew cells.

Italian Sausage-Stuffed Peppers with Provolone

Wanted to pass this recipe along to everyone, Italian Sausage-Stuffed Peppers with Provolone. It's from the CooksRecipes website which has an incredible selection of recipes to satisfy any taste or cuisine, enjoy!     http://www.cooksrecipes.com/index.html

Italian Sausage-Stuffed Peppers with Provolone

One bite and you'll instantly know these are not your typical, run-of-the-mill stuffed peppers. They are so good, you can count on being asked to make them again.

Recipe Ingredients:

4 cups water
1 tablespoon salt
1 cup orzo pasta*
12 ounces fresh Italian sausage, either hot or mild
1 cup roasted red peppers, drained and chopped
2 cups shredded Wisconsin Provolone Cheese
8 large fresh whole red peppers, tops sliced off and seeded
1/4 cup fresh bread crumbs
2 tablespoons homemade or purchased basil pesto

Cooking Directions:

1 - Preheat oven to 400°F (205°C).
2 - Bring water to a boil in a large, deep pot. Add salt and orzo. Boil for 9 minutes. Drain in wire sieve and rinse with cold water. Drain again. Set aside.
3 - Removed sausage from casings, if necessary, and break into small pieces. Sauté over medium high heat until browned and barely cooked through. Add chopped red peppers. Remove from heat and stir in orzo and cheese until cheese melts. Cool.
4 - Coat a 13x9x2-inch baking pan with cooking spray.
5 - Stuff sausage-orzo mixture into prepared whole peppers and place peppers upright in the pan.
6 - Mix bread crumbs and pesto together and spread evenly over top of the stuffed peppers.
7 - Cover with foil and bake for 45 minutes. Remove foil and bake an additional 15 minutes or until the surface is lightly browned.
8 - Serve immediately.
Makes 8 servings.

http://www.cooksrecipes.com/gmeat/italian_sausage-stuffed_peppers_with_provolone_recipe.html

Healthy Chicken Salad Recipes

From the Diabetic Living Online website it's Healthy Chicken Salad Recipes. From Chicken Salad Panini Sandwiches to Roasted Beet and Chicken Salad, you'll find a delicious and healthy selection of Chicken Salad Recipes. It's all on the Diabetic Living Online website.   http://www.diabeticlivingonline.com/


Healthy Chicken Salad Recipes

There are so many ways to enjoy a refreshing chicken salad. Whether you like hearty chicken salad sandwiches or just a simple salad with chicken, we've gathered a variety of diabetes-friendly recipes that pair the lean protein with light ingredients and lots of veggies. Check out our best chicken salad recipes that work for lunch or dinner.



Chicken Salad Panini Sandwiches

These delicious chicken salad melts are packed with rich flavor thanks to roasted red peppers, fennel, and provolone cheese. Make them for a surprisingly low-carb, guilt-free indulgence......


Curried Chicken Salad

Forget the bread! This mouthwatering chicken salad with raisins, apples, and almonds is substantial enough when served on a butterhead lettuce leaf. Plus, you’ll cut calories and carbs......


Roasted Beet and Chicken Salad

We love this beautiful chicken salad starring beets, grapes, and goat cheese. It's perfect for dinner parties—guests will love the colorful presentation and that each serving contains only 18 grams of carb!......



* Click the link below to get all the Healthy Chicken Salad Recipes

http://www.diabeticlivingonline.com/diabetic-recipes/chicken/healthy-chicken-salad-recipes

"Meatless Monday" Recipe of the Week - Pickled Eggplant in Olive Oil

This week's "Meatless Monday" Recipe of the Week is a  Pickled Eggplant in Olive Oil. It's off one of my favorite recipe websites, the PBS/Recipe. Fantastic selection of all kinds of recipes!   http://www.pbs.org/food/recipes/



Pickled Eggplant in Olive Oil

This traditional Italian recipe features hot red pepper, garlic, and olive oil.


Ingredients
4 to 5 medium-small eggplants (about 2 pounds in total)

2 Tbsp salt
3 Tbsp fresh chopped parsley (you can use 1 Tbsp dry if you don’t have fresh)
2 Tbsp fresh chopped basil (you can use 1 Tbsp dry if you don’t have fresh)
1/4 cup chopped sweet or hot red pepper (or 1 tsp hot pepper flakes)
3 to 4 cloves of garlic, minced
1 cup apple cider vinegar (white vinegar is fine)
2 cups water
1 to 2 cups of extra-virgin olive oil


Directions
1 - Peel the eggplants, cut off the ends, and slice lengthwise into 1/4 inch slices. Cut these slices across, lengthwise again, to obtain long strips the size of skinny fries. Cut them in half if they’re too long.
2 - Place the slices in a colander with a bowl underneath the catch the liquid. Sprinkle with the salt and mix with your hands, giving your eggplant slices a little massage so they are evenly covered in salt. Allow them to sit for 3 to 4 hours, mixing and squeezing the liquid out with your hands every hour or so. You can also place a weight on top to help get the liquid out (a plate topped with a big bag of flour works well).
3 - After 3 to 4 hours, rinse the slices well with tap water and drain. Squeeze as much liquid out of the eggplant slices as you can, using your hands. Place the squeezed eggplant aside.
4 - Bring the vinegar and water to a boil. Place the eggplant slices in the boiling mixture and boil for about 2 1/2 minutes. Do not leave in the boiling water longer than 3 minutes or the eggplant will be mushy. It should still have some bite to it. After about 2 1/2 minutes, remove the eggplant from the liquid and drain. Once they are cool enough to handle, squeeze out any excess liquid with your hands again (you can also leave the slices to dry for a few minutes on a clean towel, wrapping them in the towel to press some of the liquid out). They don’t have to be fully dry but they shouldn’t be dripping wet.
5 - Stuff the eggplant into clean jars, alternating in layers with the chopped parsley and basil, chopped red pepper, and minced garlic. Press down so that everything is well packed. Pour olive oil into the jar until all the ingredients are covered. Press down with a spoon to remove any air bubbles in the jar. Add extra olive if needed, leaving about 3/4 inch of space at the top. Wipe the rims and close the jars. Keep in the fridge for up to 1 week, or freeze.
6 - Serve on fresh toasted bread or add to any sandwiches. Pickled eggplant is great in pasta salads.
Tips/Techniques

Note: Pickled eggplant in oil should not be stored at room temperature due to the risk of botulism when garlic and vegetables are added to oil. Storing in the fridge for up to one week or freezing is recommended.

http://www.pbs.org/food/recipes/pickled-eggplant/

The Sunday Pizza - Spinach & Red Pepper Turkey Pizza

This week's Sunday Pizza is a Spinach & Red Pepper Turkey Pizza. It's from the Jennie - O website. This one uses JENNIE-O® Extra Lean Ground Turkey Breast - add Onions, Peppers, Garlic, and get ready to enjoy some Pizza! You can this recipe along with many other healthy and delicious recipes on the Jennie - O website.   http://www.jennieo.com/


Spinach & Red Pepper Turkey Pizza

Ingredients
1 (20-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast

1 teaspoon olive oil
1 medium onion, sliced
1 red pepper, sliced
1 clove garlic, minced
2 teaspoons low-sodium soy sauce
1 cup fresh spinach, trimmed, rinsed and well drained
1 (6.5-ounce) package pizza crust mix
1 cup shredded mozzarella cheese
¼ cup pine nuts, if desired
Directions
Heat oven to 400ºF. Cook turkey as specified on the package. Always cook to well-done, 165ºF as measured by a meat thermometer; set aside.

In skillet over medium heat, add oil, onion, red pepper, garlic and soy sauce. Cook 5 minutes or until vegetables are tender, stirring occasionally.

Add spinach and cook until wilted; remove from heat.

Prepare pizza crust according to package directions; pat dough evenly in pizza pan. Sprinkle with mozzarella cheese. Spread turkey and onion mixture over cheese. Sprinkle with pine nuts, if desired. Bake 15 to 20 minutes or until crust is browned.
Always cook to an internal temperature of 165°F.

Nutritional Information

Calories 430 Fat 9g
Protein 49g Cholesterol 85mg
Carbohydrates 38g Sodium 500mg
Fiber 3g Saturated Fat 4g
Sugars 4g

http://www.jennieo.com/recipes/195-Spinach-and-Red-Pepper-Turkey-Pizza

Our Best Low-Carb Pasta Recipes

Some great ideas for low-carb recipes. From the Diabetic Living Online website it's Our Best Low-Carb Pasta Recipes. You can find these recipes and many other delicious and healthy recipes on the iabetic Living Online website..    http://www.diabeticlivingonline.com/



Our Best Low-Carb Pasta Recipes

Carb control is essential in maintaining healthy blood sugar levels, but that doesn’t mean you have to completely cut out noodles. With pasta salads, soups, and traditional spaghetti, our healthy pasta recipes will satisfy your cravings for the hearty comfort foods without weighing you down.     http://www.diabeticlivingonline.com/



Chicken Alfredo

Ribbons of fresh zucchini and snipped parsley add lively color and nutrients to this easy chicken pasta recipe featuring whole grain noodles, lean chicken, and a light, creamy homemade Alfredo sauce.....


Poblano Pasta Salad

Taste a touch of the Southwest with this low-calorie pasta salad that’s perfect for a relaxed afternoon on the patio. Make it ahead of time and add the dressing just before serving......


Red Pepper-Basil Raviolettis

Cheesy raviolettis, or mini ravioli, are the base of this simple yet satisfying dish. Packed with lean protein and a hearty dose of vitamin C, the low-carb chicken pasta fits right into your healthy eating plan.....



* Click the link below to get all the "Our Best Low-Carb Pasta Recipes"

http://www.diabeticlivingonline.com/diabetic-recipes/main-dishes/our-best-low-carb-pasta-recipes

Skillet Chicken Nachos

Dinner Tonight: Skillet Chicken Nachos

Up bright and early this morning. Had a light Breakfast and my morning workout and out the door. Already humid out 7:00 this morning! Went to Walmart for a few items and then to Kroger to pick up a few items for the dinner tonight and Mom needed a few items. Back home and finished up some cleaning in the kitchen, scrubbed down the cabinets inside and out. For dinner tonight a dish everyone loved the first time around. Tonight I prepared Skillet Chicken Nachos.





Came across this recipe from an email from Betty Crocker a while back. Another one of those recipes

where you take one look at it and you have to try it! It turned out great when I last prepared it and Mom has been wanting me to fix it again, so that's what I'm doing tonight. Love Chicken, Black Beans, Sweet Corn, and put it as Nachos. To prepare it I’ll need: 1 tablespoon Extra Virgin Olive Oil, 1 1/4 lb Perdue Perfect Portions Boneless Skinless Chicken Breasts (cut into 1/4-inch pieces), 1 package (1 oz) Old El Paso™ Taco Seasoning Mix, 1 can (8 oz) Hunt’s Tomato Sauce, 1 medium Red Bell Pepper (chopped 1 cup), 1 can (15 oz) Progresso Black Beans (Drained and Rinsed), 1 can (7 oz) Green Giant™ Niblets Whole Kernel Sweet Corn (drained), Sliced Jalapeno, 1 small Can Sliced Black Olives, Sliced Green olives, 2 cups Sargento Reduced Fat Shredded Mexican cheese Blend (8 oz), 6 oz tortilla chips (about 42 chips), and 1/4 cup chopped fresh Cilantro. The original recipe didn’t call for the Jalapeno Slices or Black Olives or Green Olives, I added that to mine. I think there’s an unwritten law that you have to Jalapenos if you’re having Nachos.



To start in a 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 6

minutes, stirring occasionally, until no longer pink in center. Stir in the taco seasoning mix, tomato sauce, bell pepper, beans, corn, olives and 1 cup of the cheese. Reduce the heat to medium; cook 3 to 5 minutes, stirring occasionally, until heated through and cheese is melted. Serve with the tortilla chips. Took some Tortilla Chips and spread them at the bottom of a plate and spooned the chicken mixture evenly over the chips. Sprinkle with remaining  cheese and the cilantro. Fairly easy dish to prepare. You can also have Daisy Reduced Sour Cream as a dip and add a little Frank's Red Hot Sauce to add a little heat! Everything blended together and mad one Excellent Nacho Dish, a true keeper recipe! The only problem with these are, it’s hard to stop eating them! As far as the Tortilla Chips, just use your favorite, I used Mission Tortilla Rounds. The original recipe and web link is at the bottom of the post. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.



Skillet Chicken Nachos
Dinner ready in 20 minutes! Enjoy these delicious nachos spooned with chicken mixture sprinkled with cheese and cilantro – perfect for Mexican cuisine.
Ingredients

1 tablespoon olive or vegetable oil
1 1/4 lb boneless skinless chicken breasts, cut into 1/4-inch pieces

1 package (1 oz) Old El Paso™ taco seasoning mix
1 can (8 oz) tomato sauce
1 medium red bell pepper, chopped (1 cup)
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (7 oz) Green Giant™ Niblets® whole kernel sweet corn, drained
2 cups shredded Mexican cheese blend (8 oz)
6 oz tortilla chips (about 42 chips)
1/4 cup chopped fresh cilantro



Directions
1 -In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 5 minutes, stirring occasionally, until no longer pink in center.
2 – Stir in taco seasoning mix, tomato sauce, bell pepper, beans, corn and 1 cup of the cheese. Reduce heat to medium; cook 3 to 5 minutes, stirring occasionally, until heated through and cheese is melted.
3 – Divide tortilla chips between 6 plates. Spoon chicken mixture evenly over chips. Sprinkle with remaining 1 cup cheese and the cilantro.



Expert Tips
* This recipe is very versatile. Serve it as a fun appetizer, a hearty after-school snack for a group of kids or as a main dish.
* For Skillet Beef Nachos, substitute 1 1/4 lb ground beef for the chicken. In step 1, cook beef 5 to 7 minutes or until thoroughly cooked. Drain and proceed as directed.

http://www.bettycrocker.com/recipes/skillet-chicken-nachos/9bf0c3be-09dd-4b1b-8cf4-a9cfa979b232?nicam2=Email%26nichn2%3DCore%26niseg2%3DBCD%26nicreatID2%3DBCD_11_06_2014%26utm_

Diabetic Dish of the Week - Roasted Red Pepper Dip

Here's a perfect Diabetic Friendly Dip for your vegetable dippers, baked tortilla chips, and  baked pita chips.


Roasted Red Pepper Dip

Ingredients

 1 8 - ounce carton fat-free or light dairy sour cream
 1/4 cup chopped bottled roasted red sweet peppers (about 1/4 of a 7-ounce jar)
 2 tablespoons sliced green onion
 1 tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
 1 clove garlic, minced
 1/4 teaspoon salt
 Assorted vegetable dippers, baked tortilla chips, and/or baked pita chips
Directions

 1 - In a small bowl, stir together sour cream, roasted red peppers, green onion, basil, garlic, and salt. Cover and chill for at least 4 hours or up to 24 hours to allow flavors to blend.
 2 - Stir before serving. Serve with assorted vegetable dippers, baked tortilla chips, and/or baked pita chips. Makes 10 (2-tablespoon) servings.
Nutrition Facts Per Serving:

PER SERVING: 23 cal., 73 mg sodium, 4 g carb. (1 g fiber), 1 g pro.