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Sep
28

Berries add color, flavor to lite delight

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Blueberries and Cream Pie

½ cup plus 1 tablespoon skim milk, divided
3 tablespoons Smart Balance melted
1 egg
¾ cup all purpose flour
1 package sugar free cook and serve vanilla pudding mix
1 teaspoon baking powder
1/8 teaspoon salt
2 cups fresh blueberries
1 package of light cream cheese
½ cup Splenda 

In a large mixing bowl, beat ½ cup milk, Smart Balance and egg.  Combine the flour, pudding mix, baking powder and salt.  Stir into egg mixture until moistened.  Pour into 9-inch pie plate coated with non-stick cooking spray.  Arrange blueberries over batter to within ½ inch of edge of plate.  In a mixing bowl, beat the cream cheese, Splenda and remaining milk until smooth.  Spread over berries to within 1 inch of berry edge.  Bake at 350 degrees for 30-35 minutes.  Makes 8 servings. 

161 calories per serving, 16 grams of carbohydrates per serving, 10 grams of fat per serving.

Categories : Nutrition, Recipes
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IMAG1813Pasta Jambalaya

1 boneless, skinless chicken breast-diced
1 cup low fat turkey sausage-sliced
¼ cup red bell pepper-diced small
¼ cup green bell pepper-diced small
½ cup white onion- diced small
2 tablespoons garlic- minced
½ cup canned tomatoes- diced
1 cup low sodium chicken stock
2 cups whole wheat spirelli or rotini pasta- cooked
2 tablespoons extra virgin olive oil
Cajun Seasoning

Directions

Over medium high heat, put olive oil in sauté pan.  Season chicken and sausage with Cajun seasoning. Sear chicken and sausage until fully cooked and browned.  Add garlic, bell peppers and onions.  Cook until tender.  Add tomatoes and Chicken stock.  Simmer and reduce liquid mixture by half.  Add cooked pasta and toss all ingredients together.

Categories : Nutrition, Recipes
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Roasted Butternut Squash Soup

Serves 6

2 whole butternut squash (4 cups)                
1 bunch green onions- chopped (1/2 cup)     
1 cup onions- diced fine
1 cup celery- diced fine                                 
½ cup red bell pepper- diced fine                  
1 teaspoon extra virgin olive oil                    
1 quart low sodium chicken broth                 
1 quart skim milk                                           
2 tablespoons fresh thyme
Salt and white pepper- to taste
Garnish with 1 teaspoon FF plain Greek yogurt

 Directions:

Cut the squash in half and remove the pulp and seeds.  Rub the extra virgin olive oil on the squash and pan.  Place the squash skin side up on the pan.  Bake at 350 degrees for 40 minutes or until soft.  Scoop the flesh out of the skin and set aside.  Sauté the other vegetables in olive oil until soft, add the butternut squash to this mixture and cook another five minutes.  Add the chicken broth and milk and bring to a boil for five minutes, stirring often.  Puree mixture in a blender or use a stick blender until smooth.  Add the thyme, salt and white pepper to taste.  Garnish with a dollop of low fat plain yogurt and serve.  Serves six.

Recipe total  = 805 cal, 9 gm fat, 143 gm carb | Per serving (6 total) =134 cal, 1.5 gm fat, 23 gm carb

Categories : Nutrition, Recipes
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Ordering Supplies and Equipment

A diabetes treatment plan is very important. Make sure you know how things should work. Carefully following any medication orders and instructions is vital to your plan's success. Make sure you don't run out of supplies just as you refill prescriptions so you don't run out of medication.

Here are some ways you can let us help you reorder supplies:

At Diabetes Management & Supplies, we value the part we play on your treatment plan team and realize that winning is promoting good health.