---------- Forwarded message ----------
From: Daily Diabetic Recipe <dgm-lists@diabeticgourmet.com>
Date: Mon, Jul 19, 2010 at 7:51 AM
Subject: Daily Diabetic Recipe - 07.18.10 - DiabeticGourmet.com
To: palashbiswaskl@gmail.com
DAILY DIABETIC RECIPE -- July 18, 2010 - DailyDiabeticRecipe.com
=========================
Visit Diabetic Gourmet Magazine at http://diabeticgourmet.com
Join us on Twitter: http://twitter.com/diabeticgourmet
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PORK CHOPS WITH MUSHROOMS AND ONIONS
Yield: 4 servings
Source: "The Complete Diabetes Prevention Plan"
Info: http://diabeticgourmet.com/book_archive/details/60.shtml
INGREDIENTS
- 4 well-trimmed pork loin chops (4 ounces each)
- 3/4 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon coarsely ground black pepper
- Scant 1/2 teaspoon salt
- 2-1/2 cups sliced mushrooms
- 1 medium yellow onion, sliced and separated into rings
- 1 tablespoon extra virgin olive oil
- 2 tablespoons dry sherry
DIRECTIONS
Rinse the chops with cool water and pat dry with paper towels.
Combine the thyme, garlic, pepper, and salt, and sprinkle some
of the mixture over both sides of each pork chop. Set aside.
Coat a large nonstick skillet with cooking spray and add the
mushrooms and onions. Place the skillet over medium-high heat.
Cover and cook for a couple of minutes, until the vegetables
start to soften. Reduce the heat to medium and cook for several
minutes more, until the vegetables are tender. Transfer the
vegetables to a small dish and set aside to keep warm.
Wipe out the skillet, add the olive oil, and preheat over
medium-high heat. Cook the pork chops for a couple of minutes
on each side, until nicely browned. Reduce the heat to
medium-low, cover, and cook for about 8 minutes, turning
occasionally, until they are cooked through. Remove from
the skillet and set aside to keep warm.
Add the sherry to the pan juices in the skillet and cook
uncovered for about 1 minute, until reduced by half. Place
the vegetables back in the skillet and toss in the pan juices
for a minute or two, until most of the liquid has evaporated.
To serve, place 1 pork chop on each of 4 serving plates
and top with some of the vegetable mixture. Serve hot.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 191, Carbohydrate: 4 g, Cholesterol: 58 mg,
Fat: 8.3 g, Saturated Fat: 2.3 g, Fiber: 1.2 g,
Protein: 23 g, Sodium: 278 mg, Calcium: 30 mg
Diabetic Exchanges: 3 Lean Meat, 1 Vegetable, 1/2 Fat
View great DINNER recipes at:
http://diabeticgourmet.com/recipes/Main_Courses
RECIPE FROM THE ARCHIVE:
Couscous with Vegetables
http://diabeticgourmet.com/recipes/html/239.shtml
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FREE DIABETIC COOKBOOK: "THE BEST OF
DIABETIC CONNECT LOW-CARB RECIPES"
Monitor your blood sugar for better control
with a free cookbook, tools and more.
- Free Cookbook: "The Best of Diabetic Connect Low-Carb Recipes"
- Free Blood Sugar Tracker for your computer
- Top-quality meter with fast results
While supplies last. See if you qualify at:
http://diabeticnetwork.com/tools
---- End of Advertisements -------
ABOUT THIS EMAIL: This is an opt-in mailing list published by Diabetic Gourmet Magazine. One email is sent daily with one diabetic-friendly recipe. This is a sponsor-supported dispatch, so please take a few minutes to learn about the sponsors that make this possible by contacting them or visiting their websites. DO NOT REPLY TO THIS E-MAIL. This e-mail address is only used by our automated system.
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Want more recipes? Visit http://diabeticgourmet.com/recipes
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Important Note, Disclaimer & Copyright: Not all recipes are appropriate for all people. Make sure a recipe is appropriate for your meal plan. Information provided is for informational purposes only and is not a substitute for professional medical advice. Only your healthcare provider should diagnose your healthcare problems and prescribe treatment. By reading and subscribing to this dispatch you agree that the publisher can in no way be held liable for any damages that result from information provided herein and agree to the terms outlined at the Publisher website. Content that appears courtesy of specific authors and publishers are the property of those parties. No content may be reproduced or distributed in any format for any purpose other than personal, individual use.
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Gourmet Magazine, please visit our online media kit at
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Daily Diabetic Recipe (c) copyright 2010. Diabetic Gourmet (R).
From: Daily Diabetic Recipe <dgm-lists@diabeticgourmet.com>
Date: Mon, Jul 19, 2010 at 7:51 AM
Subject: Daily Diabetic Recipe - 07.18.10 - DiabeticGourmet.com
To: palashbiswaskl@gmail.com
DAILY DIABETIC RECIPE -- July 18, 2010 - DailyDiabeticRecipe.com
=========================
Visit Diabetic Gourmet Magazine at http://diabeticgourmet.com
Join us on Twitter: http://twitter.com/diabeticgourmet
---- Advertisement --------------
FREE DIABETIC COOKBOOK: "THE BEST OF
DIABETIC CONNECT LOW-CARB RECIPES"
Monitor your blood sugar for better control
with a free cookbook, tools and more.
- Free Cookbook: "The Best of Diabetic Connect Low-Carb Recipes"
- Free Blood Sugar Tracker for your computer
- Top-quality meter with fast results
While supplies last. See if you qualify at:
http://diabeticnetwork.com/tools
---- End of Advertisement -------
PORK CHOPS WITH MUSHROOMS AND ONIONS
Yield: 4 servings
Source: "The Complete Diabetes Prevention Plan"
Info: http://diabeticgourmet.com/book_archive/details/60.shtml
INGREDIENTS
- 4 well-trimmed pork loin chops (4 ounces each)
- 3/4 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon coarsely ground black pepper
- Scant 1/2 teaspoon salt
- 2-1/2 cups sliced mushrooms
- 1 medium yellow onion, sliced and separated into rings
- 1 tablespoon extra virgin olive oil
- 2 tablespoons dry sherry
DIRECTIONS
Rinse the chops with cool water and pat dry with paper towels.
Combine the thyme, garlic, pepper, and salt, and sprinkle some
of the mixture over both sides of each pork chop. Set aside.
Coat a large nonstick skillet with cooking spray and add the
mushrooms and onions. Place the skillet over medium-high heat.
Cover and cook for a couple of minutes, until the vegetables
start to soften. Reduce the heat to medium and cook for several
minutes more, until the vegetables are tender. Transfer the
vegetables to a small dish and set aside to keep warm.
Wipe out the skillet, add the olive oil, and preheat over
medium-high heat. Cook the pork chops for a couple of minutes
on each side, until nicely browned. Reduce the heat to
medium-low, cover, and cook for about 8 minutes, turning
occasionally, until they are cooked through. Remove from
the skillet and set aside to keep warm.
Add the sherry to the pan juices in the skillet and cook
uncovered for about 1 minute, until reduced by half. Place
the vegetables back in the skillet and toss in the pan juices
for a minute or two, until most of the liquid has evaporated.
To serve, place 1 pork chop on each of 4 serving plates
and top with some of the vegetable mixture. Serve hot.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 191, Carbohydrate: 4 g, Cholesterol: 58 mg,
Fat: 8.3 g, Saturated Fat: 2.3 g, Fiber: 1.2 g,
Protein: 23 g, Sodium: 278 mg, Calcium: 30 mg
Diabetic Exchanges: 3 Lean Meat, 1 Vegetable, 1/2 Fat
View great DINNER recipes at:
http://diabeticgourmet.com/recipes/Main_Courses
RECIPE FROM THE ARCHIVE:
Couscous with Vegetables
http://diabeticgourmet.com/recipes/html/239.shtml
---- Advertisements --------------
FREE DIABETIC COOKBOOK: "THE BEST OF
DIABETIC CONNECT LOW-CARB RECIPES"
Monitor your blood sugar for better control
with a free cookbook, tools and more.
- Free Cookbook: "The Best of Diabetic Connect Low-Carb Recipes"
- Free Blood Sugar Tracker for your computer
- Top-quality meter with fast results
While supplies last. See if you qualify at:
http://diabeticnetwork.com/tools
---- End of Advertisements -------
ABOUT THIS EMAIL: This is an opt-in mailing list published by Diabetic Gourmet Magazine. One email is sent daily with one diabetic-friendly recipe. This is a sponsor-supported dispatch, so please take a few minutes to learn about the sponsors that make this possible by contacting them or visiting their websites. DO NOT REPLY TO THIS E-MAIL. This e-mail address is only used by our automated system.
Diabetic Gourmet Magazine: http://DiabeticGourmet.com
Want more recipes? Visit http://diabeticgourmet.com/recipes
Swap/share recipes at http://diabeticcommunity.com
Follow us on Twitter: http://twitter.com/diabeticgourmet
Diabetic Gourmet Cookbook: http://DiabeticGourmetCookbook.com
To SUBSCRIBE or UNSUBSCRIBE visit http://DailyDiabeticRecipe.com or follow this automatic REMOVAL link:
http://diabeticgourmet.com/lists/manager.cgi?action=delete&email=palashbiswaskl%40gmail.com&group1=Daily_Diabetic_Recipe
Important Note, Disclaimer & Copyright: Not all recipes are appropriate for all people. Make sure a recipe is appropriate for your meal plan. Information provided is for informational purposes only and is not a substitute for professional medical advice. Only your healthcare provider should diagnose your healthcare problems and prescribe treatment. By reading and subscribing to this dispatch you agree that the publisher can in no way be held liable for any damages that result from information provided herein and agree to the terms outlined at the Publisher website. Content that appears courtesy of specific authors and publishers are the property of those parties. No content may be reproduced or distributed in any format for any purpose other than personal, individual use.
HOW TO ADVERTISE
---------------------------------
For information on advertising in email newsletters, dispatches,
and other creative advertising opportunities with Diabetic
Gourmet Magazine, please visit our online media kit at
http://capcomarketing.com/mediakit
Daily Diabetic Recipe (c) copyright 2010. Diabetic Gourmet (R).
--
Palash Biswas
Pl Read:
http://nandigramunited-banga.blogspot.com/
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