by Guest | Nov 30, 2021 | Recipes
Prep Time: 15 minutes
Cook Time: 25 minutes
Ingredients:
- 1 tbsp olive oil
- 1 medium onion
- 2 medium carrots (diced, about 1 ½ cups)
- 2 celery stalks (diced)
- 8 oz. sliced mushrooms
- ½ cup quick cooking barley
- 4 cups low-sodium chicken broth
- 2 cups water
- 2 cups cooked turkey breast (shredded or diced)
- ½ tsp salt
- ½ tsp ground black pepper
Directions:
- Add the olive oil to a soup pot over medium-high heat.
- Add the onion, carrots, celery, and mushrooms to the pot. Sauté for 8 to 10 minutes, or until the onions start to turn clear.
- Add the barley, broth, and water. Bring to a boil, then reduce the heat and simmer for 15 minutes.
- Add the turkey. Season with the salt and pepper. Cook until the turkey is heated, then serve.
Source: The Diabetes Cookbook. Recipe Credit: Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough. https://www.diabetesfoodhub.org/recipes/diabetes-turkey-barley-soup.html
Photo Credit: Photography by Terry Doran; Food Styling by Skyler Myers; Styled by Stacey Heston.
by Guest | Nov 23, 2021 | Recipes
Prep Time: 10 minutes
Cook Time: 3 minutes
Ingredients:
- 1 ¼ lbs green beans (trimmed)
- 2 tsp olive oil
- 2 ½ tbsp chopped hazelnuts
- 2 tbsp dried cranberries
- 1/8 tsp salt
- 1/8 tsp black pepper
- Zest of 1 lemon
Directions:
- In a small bowl, combine the oil, nuts, cranberries, salt & pepper. Top the green beans with the cranberry-nut mixture. Garnish with the lemon zest.
- Fill a large pot 2/3 full of water and bring to a boil. Add the green beans, turn off the heat, and let the green beans stand in the water for 3 minutes. Drain the beans and add them to a serving bowl of platter.
Source: Diabetes Forecast. Recipe Credit: Robyn Webb, MS, LN. Photo Credit: Terry Doran. https://www.diabetesfoodhub.org/recipes/thanksgiving-green-beans-with-cranberries-and-hazelnuts.html
by Guest | Nov 17, 2021 | Recipes
Prep Time: 10 minutes
Ingredients:
- 8 oz light cream cheese (softened)
- 30 mini-nilla wafer cookies
- ¼ cup light sour cream
- ¼ Splenda sugar blend
- 1 egg
- ½ tsp vanilla extract
- ¾ cup canned pure pumpkin
- ½ tsp ground cinnamon
- 1 pinch ground nutmeg
Directions:
- Preheat oven to 350 degrees
- Line mini-muffin pan with paper baking cups and place one Nilla wafer in the bottom of each cup.
- In a medium bowl, add remaining ingredients and mix with an electric mixture until smooth.
- Fill each muffin cup with pumpkin-cream cheese mixture.
- Place muffin pan in oven and bake for 30 minutes or until done. Serve cool.
Photo Source: Peter Papoulakos
Recipe Source: Diabetes Food Hub (https://www.diabetesfoodhub.org/recipes/mini-pumpkin-tarts.html?home-category_id=20)
by Guest | Nov 10, 2021 | Recipes
Prep Time: 45 minutes
Ingredients
- ⅓ cup dried bulgur
- 1 cup boiling water
- ½ pound Brussels sprouts (2 cups)
- ½ cup dried cranberries
- ¼ cup chopped nuts (any type)
- ¼ cup orange juice
- 2 Tablespoons vegetable oil
- 2 Tablespoons vinegar
- ¼ teaspoon salt
- ¼ teaspoon pepper
Directions
- Wash hands with soap and water.
- Cover bulgur with boiling water and let stand until soft, about 30 minutes. Pour off any excess water.
- Rinse and trim Brussels sprouts. Cut in half lengthwise then slice crosswise into thin strips.
- In a large bowl combine bulgur, Brussels sprouts, cranberries and nuts.
- In a small bowl or jar with a lid, combine orange juice, oil, vinegar, salt and pepper. Mix or shake well. Pour dressing over salad and serve.
- Refrigerate leftovers within 2 hours.
Notes
- No nuts? Use sunflower or pumpkin seeds.
- No dried cranberries? Use any type of dried fruit.
Recipe & Photo Source: https://www.foodhero.org/recipes/brussels-sprouts-cranberry-and-bulgur-salad
by Guest | Nov 3, 2021 | Featured, Recipes
Prep Time: 5 minutes
Cook Time: 2 hours
Ingredients
- 64 ounces 100% apple juice (8 cups)
- 32 ounces water (4 cups)
- 2 oranges
- 12 whole cloves
- 2 allspice peppercorns
- 6 cinnamon sticks
Directions
- In a 4 quart stock pot, add apple juice, water, oranges (cut in half) and all the spices.
- Bring to a boil and simmer for 2 hours.
- Serve hot and enjoy!
- Refrigerate leftovers within 2 hours.
Notes
Spices sold in the bulk section may be less expensive than packaged and you can just buy the amount you want.
Recipe & Photo Source: https://foodhero.org/recipes/hot-apple-orange-cider
by Guest | Oct 27, 2021 | Recipes
Ingredients:
- ¼ cup butter
- 1 cup chopped onion
- 1 clove garlic, minced
- 1 teaspoon curry powder
- ½ teaspoon salt
- 1/8 to ¼ teaspoon ground coriander
- ¼ teaspoon or less crushed red pepper
- 3 cups chicken broth
- 1 (16 ounce) can Solid Pack Pumpkin (plain, not spiced)
- 1 cup half and half (light cream)
- Sour cream and chives (optional)
Directions:
- In a large saucepan, melt butter and sauté onions and garlic until soft.
- Add curry powder, salt, coriander, and red pepper and cook for 1 minute.
- Add broth and boil gently (uncovered) for 15 – 20 minutes.
- Stir in pumpkin and half and half and cook for 5 minutes.
- When cool, pour into blender container, cover and blend until creamy
- Reheat and serve with a dollop of cream and chopped chives, if desired.
Notes:
- For a thicker soup, try using less broth.
- Any milk or evaporated skim milk can be used instead of half and half cream to provide more protein and fewer calories.
Recipe Source: Janet Riedel
