Diabetes Dinner Menu…no need to skip on flavor..

     Hello and thanks for visiting….  

   

Turkey Cakes

1 lb. of ground turkey (93% lean), (160 calories per serving)

1 egg

2/3 C of whole grain bread crumbs

1 medium diced onion

3 cloves of garlic

½ juice of a large lemon

3 dashes of low sodium soy sauce

To Taste:

Turmeric, garlic powder, ginger, rosemary, sea salt, pepper

1 teaspoon of real mayonnaise

Mix all of the ingredients together.

Form into meatball size of your choice, (ice cream scoop size) would be close to a serving size.

Cooking:

I use a large cast iron skillet and add a tablespoon of good extra virgin olive oil to the pan.

Add turkey cakes to the skillet and press them down with a spatula to form cakes.

Add lemon ½ juice

Turn the cakes after cooking for about 4-5 minutes depending on the thickness.

(press down on the center for firmness).

De-glaze the pan with ¼ C of dry white wine, cover lower the heat and simmer for another 5 minutes.  (you can also use chicken stock or beef stock to de-glaze)

Serve with rosemary and lemon slice and Marinara sauce, or your favorite!

Make Ahead Dressing: 

¼ C olive oil                                       

2 T. fresh lemon juice ½ large lemon                                       

1 T. Honey                                      

½ t. Chopped Thyme                                       

3oz of goat cheese and a pumpkin seeds                                     

Wisk together

Pear and Salad:

Baby Arugula about 5 oz.

(3) – Asian pears or your favorite fruit, peeled and thinly sliced

3 oz. of goat cheese crumbled

½ C. salted roasted pumpkin seeds

Sea Salt to finish.

Directions:

In a large bowl, toss the arugula with the pear slices and pumpkin seeds.  Add the dressing and toss well.  Then top with the goat cheese and sprinkle with sea salt and added pumpkin seeds.

Serve Right Away!

____________________________________________________________________________

Desert:

Bowl of fresh Strawberries, Blueberries, washed and dried.  2-3 T. of honey, and then 2-3 limes, (juice of the limes).  Stir together taste for the balance of sweetness of lime to honey.

Serve:

With fresh mint and whipped cream! 

……Rebecca Moran, these are original recipes from my pantry and stove.  I hope that you enjoy!

“Make a memory every day and don’t apologize for who you are.”

Lemons and Limes…put them on your healthy list…

Hello everyone and thank you for visiting!

Lemons and limes were used back in the Gold Rush days, in 1848, to prevent scurvy. They didn’t realize that it wasn’t the lemon, but the vitamin C, that the lemon contained that provided protection from scurvy. That was in 1932!

Since then lemons and limes have been used in many ways, and should be part of your healthiest way of eating.

Lemons and limes add great flavor to any food and are only 15 calories per 1/4 cup. They contain 28 mg of vitamin C. You can get them year round and are found to have powerful antioxidant properties. Lemons and limes are acidic, but they have a low chemical pH level. They leave behind an alkaline result, which is where our bodies like to be! This helps to reduce inflammation in our joints.

Buy Organic! Wash before using them. Look for lemons that are fully ripe and large in size with smooth thin skin. Limes are best to buy around May through August, but can also be found year round also.

Lemons and limes can be grilled when cooking a protein such as fish or chicken. Limes go well with beef and steaks, also chicken.

I use lime on my Oven Roasted Shrimp, to stuff a Turkey, my Ceviche and Avocado recipe. One of my favorite dishes is Lemon Chicken, with a white wine reduction. Use them on salads and in just a glass of water for breakfast to start your day. It has the ability to help cleanse your liver.

Quinoa and brown rice are delicious with a squeeze of lime juice, peas, diced grilled chicken, onions, and chopped walnuts.

…..

…..”remember to make a memory every day, and don’t apologize for who you are” Rebecca