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Diabetic Baked Potato Recipe

Loaded

Loaded "baked Potato" Soup

Ingredients 1 lb. baking potatoes (about 2), cubed 1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth 1 cup milk 3 slices bacon, cooked, crumbled and divided 1 cup shredded Cheddar cheese, divided 1 green onion, sliced, divided 1/4 cup sour cream Directions MICROWAVE potatoes in large microwaveable bowl on HIGH 5 min., stirring after 2-1/2 min. Stir in broth and milk. Microwave 10 min., stirring after 5 min. Carefully crush potatoes with potato masher. RESERVE 2 Tbsp. each bacon and cheese and 1 Tbsp. onions for topping. Stir remaining bacon, cheese and onions into soup. SERVE topped with reserved bacon, cheese, onions and sour cream. Nutritional Facts Servings 4 Calories 300 Total Fat 16 g Saturated Fat 9 g Cholesterol 50 mg Sodium 580 mg Total Carbohydrate 25 g Dietary Fiber 3 g Protein 16 g Vitamin A 10 % DV Vitamin C 20 % DV Calcium 30 % DV Iron 6 % DV Continue reading >>

30-minute Twice-baked Potatoes

30-minute Twice-baked Potatoes

While not truly “baked” twice in the traditional sense, the creamy, cheesy stuffed knock-offs are made in record time. Microwaving the potatoes, instead of oven-baking them, before stuffing them saves tons of time and once stuffed, a hot oven finishes them off the melty cheesy goodness in 10 minutes flat! My better-for-you trick is to use creamed cottage cheese to help create the lusciously creamy texture (and you’d never guess it when eating them). Cheddar cheese, green onions, and garlic heap on the flavor. Serve these as a side to simple meat entrées or with a salad for the perfect light lunch. With 11 grams of protein, and only 150 calories per creamy stuffed potato, these are potato perfection! Serves 4 Ingredients 2 (10-ounce) baking potatoes 2 green onions, green and white parts, sliced 3/4 cup low-fat cottage cheese* 1/2 cup reduced-fat shredded Cheddar cheese, divided 1/4 cup low-fat milk 1/8 teaspoon black pepper 1/4 teaspoon garlic powder Instructions 1. Preheat the oven to 425°F. Pierce the potatoes with a fork, and place in the microwave. Cook on high for 10 to 12 minutes or until fork-tender. 2. Place the green onions in a small bowl, cover, and microwave for 30 seconds. Set aside. 3. Slice the potatoes in half lengthwise. Scoop out the potato pulp, leaving 1⁄4 inch of potato in the skin, and place pulp in a medium bowl. Blend the cottage cheese in a food processor or with an immersion blender until smooth. Add it to the bowl, along with 1⁄4 cup Cheddar cheese, milk, pepper, garlic powder, and green onions, and beat with an electric mixer until smooth. 4. Pile the filling into the skins, top each potato with 1 tablespoon Cheddar cheese and bake 10 minutes. DARE TO COMPARE: Traditional twice-baked potatoes average 600 calories, over 30 grams of Continue reading >>

Twice Baked Potatoes

Twice Baked Potatoes

Print Serves: 6 Prep Time: 15 minutes Cooking Time: 1 hour 10 minutes Difficulty: Easy Comments Everyone will love these. We use low fat buttermilk (if you haven't tried it you should) and a small amount of bacon and low fat cheese for lower fat and calories, they are still delicious. For vegetarian, use Vegetarian Bacon Strip products such as Morningstar. Four potatoes makes 6 servings because you discard 2 of the skins and overstuff the other 6. Ingredients 4 potato(es), russet 1/2 cup buttermilk, low fat 1 cups cheese, cheddar, sharp, reduced fat, shredded 3 green onion(s) 3 slices bacon, reduced sodium (for Vegetarian use a veggie bacon product) 1/2 teaspoon salt 1/4 teaspoon pepper, black, ground Preparation Preheat oven to 425 degrees. Wash potatoes and prick tops three or four times with fork. Place in center of oven and bake for approximately 1 hour until soft. Remove from oven and cool for 5 minutes. Cook bacon between 2 layers of paper towels and in microwave until crisp (about 2 to 3 minutes). Cut potatoes in half lengthwise. Carefully scoop out the inner part of potato (pulp) using a spoon, leaving about one quarter inch of potato around the skin. Place potato pulp in a mixing bowl. Add buttermilk, salt and pepper and mash with a hand mixer or potato masher. Stir in cheese, crumbled bacon and chopped onions. Divide potato filling among 6 potato halves and discard the other two. Top with remaining cheese and place on a baking sheet. Bake at 450 degrees for 10 to 15 minutes until heated through and cheese is melted. Nutrition Per Serving About: 190 calories, 6 g fat, 3 g saturated fat, 0 g trans fat, 15 mg cholesterol, 10 g protein, 28 g carbohydrates, 2 g dietary fiber, 420 mg sodium, Exchanges: 1.5 starch, 1 med fat meat, Carb Choices: 2 Continue reading >>

Twice-baked Sweet Potatoes

Twice-baked Sweet Potatoes

Preparation time: 20 minutes. Baking time: approximately 1 hour and 10 minutes. Cooling time: 15 minutes. Ingredients 4 sweet potatoes (8 ounces each), unpeeled 1 tablespoon reduced-calorie margarine 1/2 teaspoon brown sugar substitute 1/4 teaspoon ground cinnamon 1/4 teaspoon allspice 1/4 teaspoon nutmeg 1 can (8 ounces) crushed pineapple, canned in juice 2 tablespoons chopped walnuts I cup miniature marshmallows Directions Preheat oven to 400˚F. Wrap each sweet potato in foil, place on oven rack, and bake for one hour, or until tender when pierced with a fork. Remove from oven and allow to cool 15 minutes. Cut each potato in half lengthwise and carefully scoop flesh into a bowl, leaving shells intact with 1/8–1/4 inch of flesh. Place shells in a baking dish and set aside. Using an electric mixer, mash flesh until smooth. Mix in margarine, brown sugar substitute, and spices. Drain pineapple well in a sieve, forcing out extra liquid with the back of a spoon. Stir drained pineapple into mashed sweet potatoes. Spoon filling into shells; sprinkle with walnuts and press on marshmallows. Return to the oven for 8–10 minutes, or until marshmallows are lightly toasted and potato is heated through. Yield: 8 stuffed potato halves. Serving size: 1 stuffed potato half. Nutrition Facts Per Serving: Calories: 174 calories, Carbohydrates: 36 g, Protein: 3 g, Fat: 2 g, Saturated Fat: <1 g, Sodium: 37 mg, Fiber: 4 g Exchanges per serving: 2 starch, 1/2 other carbohydrate. Carbohydrate choices: 2 1/2. Tami Ross is a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky. Disclaimer Statements: Statements and opinions expressed on this Web site are those of the authors and not necessarily those of the publishers or advertisers. The information provided o Continue reading >>

Beans And Cheese Baked Potato

Beans And Cheese Baked Potato

This is a tasty alternative to sandwiches for lunch. Baked potatoes are versatile and you can add your own favourite filling. A serving of beans count towards your 5 a day and are also a good source of low fat protein and fibre. Try to use low fat cheese as suggested in this recipe as ordinary cheddar is high in saturated fat. We need 3 servings of calcium a day, and cheese in this recipe counts as one of these servings. Carbohydrate: Potatoes contain carbohydrates so they will have an effect on glucose levels, read at the nutrition label to see total carbohydrate content. Choose a smaller sized potato if you need to lose weight. Ingredients – Serves 2 Adults 2 large potatoes, scrubbed not peeled 1 x 225g / 8 oz. small can of baked beans 55g / 2 oz. of low-fat cheddar cheese, grated Salt and pepper to taste Method Pre-heat the oven to 220°C / 425°F / Gas Mark 7 Wash the potatoes and then prick them all over with a fork Bake in a pre-heated oven for 1½ hours or until the inside is tender Heat the baked beans in a saucepan on the hob or in the microwave according to instructions on the tin Cut the potato in half and carefully scoop the centre out of the potato Mix this potato with the baked beans and pepper Return the mixture to potato skin and sprinkle with grated cheese Place in a hot oven and bake until warmed through and golden Source: safefood www.safefood.eu Continue reading >>

Bloomin’ Loaded Baked Potatoes

Bloomin’ Loaded Baked Potatoes

Your boring baked potato just got all kinds of sexy with this Bloomin’ Loaded Baked Potatoes recipe! Crispy skinned potato wedges all covered in melty cheese and crispy bacon. Yeah, life just got a whole lot tastier! For all of you newbies that found your way recently to the TKW Family, WELCOME! Now there are a few things you need to know about me and my personality. The way I write my posts and describe my recipes is I envision you’re sitting with me in my kitchen either watching me cook/bake or you’re helping me. We’re chatting and laughing like we’ve been friends for decades – like the kind of friends who don’t judge you if you wear your sweats pants on inside out, your hair is a hot mess or if you trip will laugh til they cry all the while helping you up. When I write I open up my home and life as I want you guys to relate to me and to feel like you’re with me as I’m cooking or doing something. You feel at home here, even if you’re half way across the world, you still feel like family. Something else you need to know about me – my husband is Mr. Fantabulous who has the metabolism of 967 people. No seriously it’s unreal. I, on the other hand, have a negative metabolism (if there’s such a thing) meaning I don’t even have to eat food to gain jiggle. I’m obsessed with pigs but I love bacon. My logic is simply this – bacon is made from ugly pigs, not the uber cutsie ones that are dressed up. I want a mini teacup pig, a cat and a dog but since our house is still being remodeled (9+ years now – we’re doing it ourselves) it’s not safe to have pets. I loathe anything cherries – I mean we’re talking not even cherry lip gloss. Pizza is my all time favorite food and my favorite veggie is the potato. Thus this recipe… an ode to the glo Continue reading >>

25 Healthy Sweet Potato Recipes

25 Healthy Sweet Potato Recipes

Sweet, sweet potatoes It's no surprise that sweet potatoes are at the top of nearly everyone's healthiest foods list. One baked, medium-sized sweet potato contains 438% of your daily value of vitamin A (a white potato contains 1%), 37% of your vitamin C, and some calcium, potassium, and iron too. All this at just 105 calories! What's more, they also deliver 4 grams of dietary fiber—16% of the daily value—and absolutely zip in terms of fat. And luckily there are many ways to whip them up. Here are 25 great (even kid-friendly!) sweet potato recipes. Watch the video: 5 Health Benefits of Sweet Potatoes Oven-Roasted Sweet-Potato Wedges Craving french fries? Whip up these oven-roasted sweet-potato wedges instead. A healthier way to satisfy those cravings, this recipe delivers more taste too, with a kick provided by mustard, garlic, and rosemary. Try them with a dip, as a snack all by themselves, or as a side dish; they pair particularly well with lamb. Try this recipe: Oven-Roasted Sweet-Potato Wedges Watch the video: How to Make Oven-Roasted Sweet Potato Wedges Curried Carrot, Sweet Potato, and Ginger Soup This dish is a great way to get more vitamin A and beta carotene. Both the carrots and the sweet potatoes deliver oodles of both, making this recipe particularly good for both your skin and vision. Pair it with a whole grain baguette for a hearty and satisfying meal. Try this recipe: Curried Carrot, Sweet Potato, and Ginger Soup Sweet Potato Casserole This lightened-up take on a holiday classic is perfect for the season or really any time you need a hearty and healthy comfort food. The brown sugar and pecan topping will have kids (and adults!) clamoring for more. To make this dish even healthier, use half-and-half instead of butter to cut down on fat and calories. Try Continue reading >>

7 New Ways To Make Sweet Potatoes Part Of Your Diabetes Diet

7 New Ways To Make Sweet Potatoes Part Of Your Diabetes Diet

Sweet potatoes are one of the most popular foods for diabetes on EverdayHealth.com, and with good reason. The root vegetable is higher in fiber than its regular-potato cousin. Fiber cannot be digested by the human body, so it provides bulk without adding calories and helps keep you fuller for longer. “Sweet potatoes have many health benefits,” notes Sylvia White, RD, CDE, a dietitian in private practice in Memphis, Tennessee. “They are anti-inflammatory and have antioxidants that help prevent diseases. This includes heart disease, the number one cause of death in people with diabetes.” Sweet potatoes are also an excellent source of vitamin A. “This vitamin may help improve the function of our pancreatic beta cells,” says Lori Zanini, RD, CDE, the creator of the online training program For the Love of Diabetes, based in Manhattan Beach, California. This is significant because beta cells produce, store, and release insulin, according to the British diabetes association Diabetes.co.uk. When it comes to preparing sweet potatoes, you may want to opt for boiled when you can, suggests a small study published in September 2011 in the Journal of Nutrition and Metabolism. In the study, volunteers ate sweet potatoes that were roasted, baked, fried, or boiled. Boiled sweet potatoes have the lowest glycemic index value, meaning they won’t quickly spike your blood sugar. Baked and roasted sweet potatoes have the highest glycemic index values. 7 Tips and Tricks for Preparing Sweet Potatoes if You Have Diabetes If you have diabetes, you can eat sweet potatoes daily — as long as you factor in the vegetable’s carbohydrate count in your meal planning. “Sweet potatoes are a source of carbohydrates, which raise blood sugars,” says White. “People with diabetes can eat Continue reading >>

Loaded Baked Sweet Potatoes

Loaded Baked Sweet Potatoes

Roasting sweet potatoes directly on the oven rack allows their skins to become extra-crisp. For a variation, try pale-fleshed Japanese sweet potatoes, which have a richer flavor and are in season in November. Source: Martha Stewart Living, November 2016 Ingredients Directions Cooking The Tuscan Way means high quality ingredients and rich flavors prepared with care. Bring the Tuscan spirit to your dinner table tonight. Continue reading >>

Top 10 Worst Diet Choices If You Have Diabetes

Top 10 Worst Diet Choices If You Have Diabetes

If you have diabetes, in many ways your diet is your medicine. As diabetes educators, we help patients understand what food and beverage choices are best to avoid. When foods are high in carbohydrates, fat and sodium, they increase your risk for high blood pressure, high cholesterol, weight gain, heart disease and uncontrolled sugar. Top 10 offenders Sweetened drinks. These include regular pop/soda, fruit punches and iced teas. These are loaded with sugar and calories, and they usually have little or no nutritional value. Instead, try infusing plain water with different berries and fruits so you can enjoy the natural sweetness. “Designer” or specialty coffee drinks – including frappuccinos or cappuccinos. That “once a day special treat” can add up to lots of extra sugar, calories and saturated fat. Instead, go for straight java, either black, with artificial sweetener or a small splash of skim milk. Whole milk. It has too much fat, which can lead to weight gain. Switch to 2 percent, 1 percent – or even better: skim milk. Keep in mind that one cup of skim milk has 12 grams of carbohydrates. If you don’t like milk or are lactose intolerant, you can drink almond milk, rice milk or soy milk instead—but remember to get the low sugar varieties. Hot dogs. These grilled little favorites are still high in saturated fat and sodium—yes, that even includes turkey dogs! Try to avoid them or eat them only occasionally. Packaged lunch meats. These are also high in saturated fat and sodium. Check your deli for low sodium meats—or better yet use sliced meat that you’ve roasted at home to make your sandwiches. Also remember that sandwich toppings can be very unhealthy too (think high-fat mayonnaise). Instead add flavor to your sandwiches with mustard, veggies and/or Continue reading >>

Baked Potato Soup

Baked Potato Soup

Ingredients: 1/4 cup chopped onion 1 (10 3/4 ounce) can Healthy Request Cream of Mushroom Soup 1 1/2 cups (one 12-fluid-ounce can) Carnation Evaporated Skim Milk 2 full cups (12 ounces) diced, unpeeled baked russet potatoes 1/4 cup Hormel Bacon Bits 3/4 cup (3 ounces) shredded Kraft reduced-fat Cheddar cheese 1/4 cup chopped onion Directions: n a large saucepan sprayed with butter-flavored cooking spray, sauté onion for 5 minutes or until tender. Add mushroom soup, evaporated skim milk, potatoes, and bacon bits. Mix well to combine. Lower heat and simmer for 10 minutes, stirring occasionally. Stir in Cheddar cheese and green onion. Continue simmering for 5 minutes or until cheese melts, stirring often. Recipe serves 4 (1 cup) Each serving equals: HE: 1 Protein, 3/4 Skim Milk, 3/4 Bread, 1/4 Vegetable, 3/4 Slider, 6 Optional Calories 263 Calories, 7 gm Fat, 18 gm Protein, 32gm Carbohydrate, 843 mg Sodium, 477 mg Calcium, 1 gm Fiber DIABETIC: 1 Meat, 1 Skim Milk, 1 Starch Continue reading >>

Easy Loaded Baked Potatoes

Easy Loaded Baked Potatoes

Buzzworthy What’s Your Pasta Personality? Ever wonder what your favorite pasta sauce says about your personality? Take this fun and simple quiz to find out! Your results may surprise you. Servings Per Recipe: 4 PER SERVING: 205 cal., 3 g total fat (1 g sat. fat), 6 mg chol., 535 mg sodium, 33 g carb. (3 g fiber, 3 g sugars), 11 g pro. Continue reading >>

Elswet's Baked Potato Soup [ Diabetic Version ]

Elswet's Baked Potato Soup [ Diabetic Version ]

In a large pot, brown your bacon, drain the grease, crumble, and set aside. Over medium heat, melt the margarine substitute and add in the flour, whisking thoroughly. Add in potatoes and onions, stir to mix well. Bring to a boil, stirring often to avoid scorching of the milk. Reduce heat, cover, and simmer 15 minutes. Mix in your crumbled bacon, cheese, sour cream, instant potato flakes, and salt and pepper. Cook until cheese melts, stirring often. Serve hot, topped with fresh unmelted shredded cheese, and a small sprinkling of chopped green onions. Download and Print Get 1000's of easy recipes with Recipe-Star.com Recipe-Star.com Advertisement Continue reading >>

Microwaved Baked Potato

Microwaved Baked Potato

Ingredients Directions Place the potato on a paper towel in the center of the microwave oven. Microwave on HIGH (100%) power for 4 1/2 to 5 1/2 minutes, until potato is tender when pierced with a fork. Remove from oven and let stand for 4 to 5 minutes. (You could wrap it in aluminum foil at this point, if you wanted; when you're eating it, it will make it neater.) Meanwhile, place the vegetables and water in a small microwave-safe dish. Cover and microwave on HIGH (100%) power for 2 to 3 minutes, until just tender. Carefully open the potato by cutting a slit in the top and gently pushing the potato from both ends (protect fingers with hot pads or paper towels) to loosen and the potato pulp. Fluff the potato with a fork. Spoon the hot vegetables into the potato. Top with cheese and sunflower seeds. Nutrition Information Per serving: 183 calories (17% calories from fat), 9 g protein, 4 g total fat (1.9 g saturated fat), 31 g carbohydrate, 4 g dietary fiber, 10 mg cholesterol, 136 mg sodium Diabetic exchanges: 1 1/2 carbohydrate (1 1/2 bread/starch), 1 vegetable Welcome to the Type 2 Diabetes Center! This is your launching pad for living better with type 2 diabetes. We’ve gathered all the latest type 2 diabetes information, research updates, and advances in devices and medications. And because diabetes impacts every facet of your life, you’ll also find practical advice from leading experts and other people living with type 2 diabetes featured here. That includes mouth-watering, healthy recipes; money-saving tips; advice to help navigate social, professional, and relationship issues; and inspiring personal stories from people just like you. Explore the resources here and be sure to subscribe to our newsletter to be alerted to new additions. Continue reading >>

Loaded Twice-baked Potatoes Recipe - Eatingwell

Loaded Twice-baked Potatoes Recipe - Eatingwell

Pierce potatoes all over with a fork. Place in the microwave and cook on Medium, turning once or twice, until the potatoes are soft, about 20 minutes. (Or use the "potato setting" on your microwave and cook according to the manufacturer's directions.) Meanwhile, brown meat in a large skillet over medium-high heat, stirring often, about 3 minutes. Transfer to a large bowl. Increase heat to high, add broccoli and water to the pan, cover, and cook until tender, 4 to 5 minutes. Drain the broccoli; add to the meat. Carefully cut off the top third of the cooked potatoes; reserve the tops for another use. Scoop out the insides into a medium bowl. Place the potato shells in a small baking dish. Add cup Cheddar, sour cream, salt and pepper to the potato insides and mash with a fork or potato masher. Add scallions and the potato mixture to the broccoli and meat; stir to combine. Evenly divide the potato mixture among the potato shells and top with the remaining cup cheese. Microwave on High until the filling is hot and the cheese is melted, 2 to 4 minutes. Make Ahead Tip: Prepare and stuff potatoes. Cover and refrigerate for up to 2 days. Microwave and serve. Vegetarian variation: Replace the ground beef with a soy-based substitute or omit the beef altogether and increase the broccoli to 1 cups and the cheese to 1 cups. No microwave? No problem: Preheat oven to 400F. Pierce potatoes in several places with a fork. Bake directly on the center rack until tender, 45 to 60 minutes. Fill the potato as directed and bake the stuffed potatoes on a foil-lined baking sheet until the filling is hot, about 15 minutes. I've made this recipe twice now. Followed exactly as written. It's the only thing my picky eater kids request. We all love it. These are absolutely delicious. Not sure why but Continue reading >>

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