Hi, I'm back. I decided on a stir-fry today. This isn't bad at all. Its pretty good. The combination of the ingredients helps to keep the blood sugar normal, for a diabetic. It stays in the range required for us. We have had couple of pretty hot days around here and is getting cooler (so they say). I hope you are all staying cool. I hope you all enjoy this recipe. Until tomorrow.
*Ginger Chicken Stir-Fry* (diabetic Recipe)
Servings: 4
1 Cup Sushi Rice, Rinsed And Drained
1¼ Cups Water
2 Tbls. Olive Oil
2½ Tbls. Fresh Ginger, Grated
2½ Tbls. Fresh Garlic, Minced
3 Scallions, Thinly Sliced
1 Lb. Chicken Breast, Boneless Skinless And Sliced Thin
3½ Cups Broccoli Florets
1 Medium Red Bell Pepper, Cored And Sliced
2 Tsp. Cornstarch, Dissolved In 2/3 Cup Water
¼ Tsp. Salt
2 Tsp. Sesame Oil
In a small saucepan, combine rice and water and bring to a boil. Turn heat down to low,cover and simmer for 20 minutes.Remove pan from heat and let sit for 10 minutes. Do not lift the lid. Preheat a large skillet with a heavy bottom for about 30 seconds, over high heat. Add olive oil, ginger, garlic, and the scallions. Stir for about 1 minute, until the scallions start to soften. Add the chicken and stir until the outside of chicken is mostly white, for about 2 minutes. Add broccoli and bell pepper and stir until a little softened. Add the cornstarch mixture and the salt, Stirring until vegetables are coated. Bring to a boil and turn heat down to medium. Allow the sauce to thicken. Remove from heat and drizzle with the sesame oil over the top. Wet hands and shape the rice into 4 balls. Serve stir-fry and rice.
Per Serving: 485 Cal (28% from Fat, 36% from Protein, 36% from Carb); 51 g Protein; 15 g Tot Fat; 3 g Sat Fat; 8 g Mono Fat; 3 g Poly Fat; 51 g Carb; 1 g Fiber; 0 g Sugar; 59 mg Calcium; 2 mg Iron; 256 mg Sodium; 66 mg Cholesterol.
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Monday, June 30, 2008
Saturday, June 28, 2008
*Chili In A Bread Bowl*
Hello everyone! I have been very busy today. Not only did I spend time with my grand daughter and son,I get to have my grand daughter for the night. She keeps grandpa pretty busy too. Back to the recipe. I chose this one because one of my friends today suggested a chili recipe. You can prepare the chili in the cooler part of the day, and refrigerate it till its time to heat back up and make the bowl while the chili is warming up. If you like cheese, sprinkle a bit of shredded Cheddar on the top of the chili. Well enjoy.until tomorrow.
*Chili In A Bread Bowl*
Servings: 4
Bowl:H
1 Lg. Round Bread Loaf
Chili:
1 Medium Jalapeno Peppers, Diced
½ Lb. Lean Ground Beef
½ Lb. Ground Sausage
2 Tsp. Olive Oil
2 Cups Onions, Chopped
1 Cup Green Bell Pepper, Chopped
2½ Tsp.Chili Powder
1 8½ Oz. Can Kidney Beans, Drained And Rinsed
1 Cup Kernel Corn, Frozen Kind Thawed
Chili:
Chop the jalapeno into fine pieces, removing seeds first (the seeds are the hottest part of the pepper.) Try not to touch the seeds with your hands. In a nonstick skillet, cook the beef and sausage over medium heat. Cooking until browned. Using a strainer drain grease from meat. Using the same skillet, heat the olive oil over medium heat. Add onions and sauté for about 5 minutes. Add the bell pepper, jalapeno pepper, and chili powder, stirring and cooking for about 5 minutes. Simmer for about 30 minutes.
Bowl:
Using a serrated knife,cut off the top of bread, about an inch thick. Leaving an inch of thickness, cut out the inside bread. Scoop chili into bread bowl.
Per Serving: 541 Cal (45% from Fat, 25% from Protein, 30% from Carb); 35 g Protein; 27 g Tot Fat; 9 g Sat Fat; 13 g Mono Fat; 3 g Poly Fat; 41 g Carb; 8 g Fiber; 7 g Sugar; 71 mg Calcium; 5 mg Iron; 922 mg Sodium; 90 mg Cholesterol.
*Chili In A Bread Bowl*
Servings: 4
Bowl:H
1 Lg. Round Bread Loaf
Chili:
1 Medium Jalapeno Peppers, Diced
½ Lb. Lean Ground Beef
½ Lb. Ground Sausage
2 Tsp. Olive Oil
2 Cups Onions, Chopped
1 Cup Green Bell Pepper, Chopped
2½ Tsp.Chili Powder
1 8½ Oz. Can Kidney Beans, Drained And Rinsed
1 Cup Kernel Corn, Frozen Kind Thawed
Chili:
Chop the jalapeno into fine pieces, removing seeds first (the seeds are the hottest part of the pepper.) Try not to touch the seeds with your hands. In a nonstick skillet, cook the beef and sausage over medium heat. Cooking until browned. Using a strainer drain grease from meat. Using the same skillet, heat the olive oil over medium heat. Add onions and sauté for about 5 minutes. Add the bell pepper, jalapeno pepper, and chili powder, stirring and cooking for about 5 minutes. Simmer for about 30 minutes.
Bowl:
Using a serrated knife,cut off the top of bread, about an inch thick. Leaving an inch of thickness, cut out the inside bread. Scoop chili into bread bowl.
Per Serving: 541 Cal (45% from Fat, 25% from Protein, 30% from Carb); 35 g Protein; 27 g Tot Fat; 9 g Sat Fat; 13 g Mono Fat; 3 g Poly Fat; 41 g Carb; 8 g Fiber; 7 g Sugar; 71 mg Calcium; 5 mg Iron; 922 mg Sodium; 90 mg Cholesterol.
*Breakfast Danish* (Diabetic Recipe)
Hello, I decided to post this Breakfast danish today. Not only is it good for you, it tastes like you are getting a treat for breakfast. I get a bit of a sweet tooth every now and then and this pretty much takes care of that. I didn't have time to find something that doesn't warm up the kitchen today because I spent the day with my grand daughter and my son. Tomorrow I will be going out with them again, but I will try to find something that wont heat up the house. Here is the recipe. I hope you all enjoy them as much as I do.
*Breakfast Danish* (Diabetic Recipe)
Servings: 32
1 16 Oz. White Bread Dough, Your Own Recipe Or Store Bought
1/3 Cup Sugar Free Strawberry Jam
1 16 Oz. Can Sliced Peaches, In Own Juices Drained And Cut In Chunks
¼ Cup Powdered Sugar
¼ Cup Splenda
2 Tsp. Orange Juice, More If Needed
¼ Cup Walnuts
Preheat oven at 350°F.
Line 2 baking sheets with parchment paper and spray with non stick cooking spray. Lay dough on a lightly floured surface. Slit dough in half. Roll each half into a 12x17 inch rectangle and place one on each lined baking sheet. Spread strawberry jam evenly on each rectangle. Scatter the peaches over the jam. On the longer side of each rectangle, make 2-inch long cuts from the edge to the filling, repeating this at every inch starting at one end, alternately fold opposite strips of dough over filling. Cover with a towel; Let them rise in a warm place, about an hour or until almost doubled in size. Bake for about 15 minutes or until a golden brown. Remove danish from the baking sheet. Allow to cool a little. Mix powdered sugar, splenda, and as much of the orange juice needed to make a drizzling consistency. Drizzle over each danish and sprinkle them with the nuts. Cut each danish into 16 slices.
Per Serving: 59 Cal (17% from Fat, 11% from Protein, 72% from Carb); 2 g Protein; 1 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 0 g Poly Fat; 11 g Carb; 1 g Fiber; 4 g Sugar; 18 mg Calcium; 1 mg Iron; 80 mg Sodium; 0 mg Cholesterol.
*Breakfast Danish* (Diabetic Recipe)
Servings: 32
1 16 Oz. White Bread Dough, Your Own Recipe Or Store Bought
1/3 Cup Sugar Free Strawberry Jam
1 16 Oz. Can Sliced Peaches, In Own Juices Drained And Cut In Chunks
¼ Cup Powdered Sugar
¼ Cup Splenda
2 Tsp. Orange Juice, More If Needed
¼ Cup Walnuts
Preheat oven at 350°F.
Line 2 baking sheets with parchment paper and spray with non stick cooking spray. Lay dough on a lightly floured surface. Slit dough in half. Roll each half into a 12x17 inch rectangle and place one on each lined baking sheet. Spread strawberry jam evenly on each rectangle. Scatter the peaches over the jam. On the longer side of each rectangle, make 2-inch long cuts from the edge to the filling, repeating this at every inch starting at one end, alternately fold opposite strips of dough over filling. Cover with a towel; Let them rise in a warm place, about an hour or until almost doubled in size. Bake for about 15 minutes or until a golden brown. Remove danish from the baking sheet. Allow to cool a little. Mix powdered sugar, splenda, and as much of the orange juice needed to make a drizzling consistency. Drizzle over each danish and sprinkle them with the nuts. Cut each danish into 16 slices.
Per Serving: 59 Cal (17% from Fat, 11% from Protein, 72% from Carb); 2 g Protein; 1 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 0 g Poly Fat; 11 g Carb; 1 g Fiber; 4 g Sugar; 18 mg Calcium; 1 mg Iron; 80 mg Sodium; 0 mg Cholesterol.
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