Free Promotion is over but…

Our free pormotion on Amazon Kindle is over for now but we will be running a big sale in about 30 days. So keep looking for that.

Also look for some recipes to be shared here soon

thanks for following and reading.

L

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Our First Cookbook on Kindle

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Well here we are it took quite a bit longer than anticipated to complete this cookbook for Kindle.

This is a small offereing of my favorite recipes that I converted for the Diabetic diet.

Top 10 Tasty Recipes for Diabetic Diets. Click to go to Amazon

 

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Ezinearticles Upscale your Greens

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Article I wrote for Ezines one of favorite way to serve greens. http://ezinearticles.com/?Upscale-Your-Greens&id=6823184 Technorati Tags: diabeticcooking, diabeticrecipes, easydiabeticrecipes, finding diabetic cookbooks, lowcarb, lowfat, thediatebeticcookbooknet, type2

Chilled Avacado and Yogurt Summer Soup From Fage

FAGE

FAGE

Ingredients:

  • 17.6 fl oz FAGE Total 0% Yogurt
  • 3 large ripe avocados
  • Juice of one lemon
  • 1 pint 2% milk
  • 1 tbsp fresh coriander, chopped
  • ¼ tsp freshly grated nutmeg
  • ½ tsp chopped chives for garnish
  • A few drops of Tabasco sauce to taste
  • Salt and black pepper to taste
  • 2.0 oz homemade croutons

Preparation Directions:

  1. Peel and chop the avocado into chunks, then place into a food processor.
  2. Pour over the lemon juice; add the remaining ingredients and process until smooth.
  3. Refrigerate for at least two hours before serving.
  4. To serve, chill four soup bowls, pour in the soup, and garnish with croutons and chives. So simple, quick and delicious!

Additional Notes:

Chef’s Tip | To make the homemade croutons, simply take a thick slice of your favorite (crusty cottage loaf or crusty olive bread) and cut into bite-size pieces. Place onto a baking sheet, drizzle then with some Greek olive oil and bake until golden brown.

* These recipes were submitted by our users. We are not responsible for any errors or suggestions.

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Mediterranean Salmon Salad from Diet and Nutrition blog

I found this on a Diet and Nutrition blog and had to share. Enjoy

Recipe Repeat: Mediterranean Salmon Salad

Tuesday, April 17th 2012

Get the best Nutritious Recipes atDietNutrition Advisor

Oh how I love this salad. I’ve posted this recipe in the past but I’ve been making it so often I just had to repost it.

We had friends over for dinner and when I asked what type of food they wanted the only request was “something healthy”. I knew exactly what to make. What I love is how easy this recipe comes together.

The first step is to make the recipe for Becky’s Dressing. I like to to make it about an hour before dinner so the flavors have time to blend.

Lucky for me I had a very eager kitchen helper. M told me it was her job to make the dressing perfect;)

While M stirred her little heart out, I placed the salmon under the broiler, boiled the orzo, and chopped up the onion, peppers, artichokes, & olives.

While the salmon was cooling I drained the orzo and poured 1/4 cup of dressing over it. I added the onion, feta, olives, artichoke, & peppers and mixed it all together. Next I gently mixed in a combo of baby spinach & arugula.

Click Here

The last step was to top it with the shredded salmon.

I served it with the leftover dressing on the side and sliced French Bread.

I highly recommend making this for dinner. It’s delicious:)

 

Mediterranean Salmon Salad

Ingredients:

Becky’s Dressing:

  • 1/2 cup olive oil
  • 3/4 cup red wine vinegar
  • 1-1/4 teaspoon dried oregano
  • 1-1/4 teaspoon dried basil
  • 1-1/4 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon Dijon mustard

Whisk all ingredients together and mix into salad just before serving.

  • 3/4 lb salmon filet
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp dried oregano
  • 1 cup orzo
  • 1/2 cup kalamata olives
  • 1/2 cup red bell peppers (chopped)
  • 1/4 chopped red onions
  • 1/2 cup crumbled feta
  • 1 14oz can artichoke hearts (quartered)
  • 2 cups arugula
  • Becky’s dressing (see above)

Directions:

1) Make recipe for Becky’s dressing, set aside.

2) Preheat broiler

3) Sprinkle salmon with salt, pepper, & oregano.  Place under broiler for 10-15 minutes, or until center is cooked.

4) Cook pasta according to package directions.

5) Drain pasta and place in a deep casserole dish.  Pour 1/4 cup of dressing over pasta and gently toss.

6) Once salmon is cooked, flake salmon using two forks.

7) Too the orzo, add olives, red bell peppers, red onions, feta, artichoke hearts, & arugula.  Use a forked spoon to gently combine all ingredients.

8)Top with flaked salmon & serve with dressing on the side.

 

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Dreamfields Elbows with Prosciutto Marinara

I found this on the Dreamfields site. They have so many great ideas.

 

Elbows with Prosciutto, Olives and Marinara (Gobetti alla Boscaiola)

Preparation Time: 10 minutes
Cook Time: 20 minutes

Ingredients:
1 box Dreamfields Elbows
1 tablespoon olive oil
1/2 cup chopped red onion
3 ounces prosciutto or cooked ham, cut into thin strips
1 jar (26 ounces) marinara sauce
1/4 cup chopped fresh parsley
2 tablespoons pitted Kalamata olives, halved
1/4 cup freshly grated Parmesan cheese

Directions:

  1. Heat oil in large skillet over medium heat. Add onion and prosciutto; cook 5 minutes or until onion is tender, stirring frequently. Stir in marinara sauce, parsley and olives. Simmer, uncovered, 20 minutes, stirring occasionally.
  2. Meanwhile, cook pasta according to package directions; drain and return to pan. Add sauce; toss. Serve with Parmesan cheese.

Note: Make chopping easy by using a kitchen scissors—chop everything from snipping herbs, slicing ham and cutting olives in half.

Makes 6 main dish servings.

Nutrition information per serving (1/6 of recipe): 388 calories; 17 g protein;
24 g digestible carbohydrates*; 10 g total fat; 3 g saturated fat; 19 mg cholesterol;
884 mg sodium; 9 g total dietary fiber.

*If traditional pasta is used in this recipe there is a total of 65 g carbohydrate. For more information go to www.dreamfieldsfoods.com.

This entry was posted by Recipe Guru on Thursday, August 28th, 2008 at 2:04 pm. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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Hearty Lentil Stew with Rainbow Chard

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This is so easy it is crazy. Great for a winters day. I made up a huge batch and put much of it in the freeze to use another time. Cook on the stove or in a crock-pot.

1 cup lentils

1 cup orange dal lentils

1 tablespoon of good olive oil

32 0z of chicken or vegetable broth

2 cups of water

1 red onion

2 cloves of fresh garlic minced

4 carrots chopped

2 stalks celery chopped

2 tablespoons of balsamic vinegar.

1 teaspoon kosher salt (or to your liking)

1 teaspoon ground pepper or fine pepper

1 bay leave(remove after cooking)

Get creative, use your favorite spices to bump up the flavor

2 bunches of swiss or rainbow chard( strip the leaves from the stems and dice the stems) Set aside the leaves for later.

Add any other vegetables that you like.

Rinse the lentils until water is clear. I used a strainer.

In large pot add oil and all chopped veggies cook until the stems are soft and onions are clear on low heat. Add broth and water turn to low and let simmer for 45 minutes or until vegetables are tender. Add chopped chard leaves cook uncovered for 15 minutes or so until the card wilts down. Drizzle balsamic vinegar on top and you are ready to serve or freeze for future use.

 

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Pegnolia’s Pumpkin Loaf Nutritious, delicious, and healthy

This is my Cousin Peggy’s fantastic recipe for low fat, low calorie pumpkin bread. Not only is she a wonderful cook,  but She comes up the most delicious options for diabetics. Her pumpkin bread warm from the oven with non fat cream cheese…fantastic! And off we go ready for the holiday’s.

 

Warm Pumpkin Bread and Tea

3 regular bread pan loaves or 6 small loaves –grease well

 

4 eggs

¾  C agava (liquid)

¾ C splenda

½ C butter (melted)

½ C applesauce

3 C pumpkin ( 1 ½ cans)

 

2 cups unbleached white flour

2 cups whole wheat flour

¾ tsp salt

¾ tsp baking powder

1 ½ tsp baking soda

½ tsp cloves

1 ½ tsp nutmeg

 

Beat eggs.  Stir in agava, splenda, melted butter, applesauce.  Then add pumpkin and mix well.

Blend dry ingredients.  Gradually add to wet ingredients.  Stir until well blended.

Divide equally between loaf pans.  Smooth tops with spatula.

Bake at 300 degrees—1 hour  15 minutes—add up to 15 additional minutes for larger loaves

Test for doneness with a toothpick—should come out clean.  Or, bread should spring to the touch of a finger.

 

When done, remove from oven and cool for 10 minutes before removing from pans.

Peg and Susan in her Kitchen

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An Upscale Twist on Eating your Green’s

This is an easy recipe low fat low calorie and carbs. It was a big

hit at the Thanksgiving Day pot luck. Okay here we go.

Chopped Chard Leeks

 

2 bunches of Rainbow chard

1 medium red onion (you can substitute shallots or leeks) chopped

1 stalk of celery chopped

2 cloves of garlic chopped

1 tablespoon of Extra Virgin Olive Oil

1/4 cup of chicken or vegetable stock

1/4 cup of sparkling apple pomegranate juice(or your fav juice)

2 table spoons of pomegranate vinegar or balsamic is good too

1 pinch or more of salt to your liking

A few grinds of ground black pepper

1 small dried sage leaf crumbled

1/4 cup of dried bread crumps(optional)

Separate the leaves from the stems

Chop the stalks and stems into very fine pieces, rinse well

Chop the leaves into thin strips set aside later rise well to
remove any grit or dirt.

Sauté the chopped stalks in a deep pan with onions, garlic and celery
in the olive oil over medium low heat unit the onion become clear, add the chicken
stock and let simmer for 30- 45 minutes or until the stalks are soft. Then add the
sparkling apple/pomegranate juice, stir well, turn off the heat and add the
strips of leaves mix well, put the lid on the pot and the leaves will be tender
and soft but not mushy.

Put into a serving dish. For a wow I add 1/4 cup of organic whole
wheat bread crumbs along with a table spoon of organic French fried onion
rings. Pop under the broiler for a few minutes just long enough for the bread
crumbs to toast. You have a sophisticated and fun side dish. The apple
and pomegranate juice add a bit of sweetness which contrasts with the bitterness
of the greens. Its and all around winner and the rainbow colors will be
attractive on any dinner table.

Completed Dish

Next, my cousin’s wonderful pumpkin bread with agave instead of
sugar. Yummy I had a piece yesterday.

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