DiabetesAmerica Health Centers and Administrative Offices will be closed on Friday, July 4, 2014, in observance of Independence Day. We will resume business as usual on Monday, July 7, 2014.
If you have any concerns regarding your diabetes care, please be sure to contact your DiabetesAmerica Care Team before the end of business on Thursday, July 3. As always, DiabetesAmerica patients may contact us after hours at 1-866-693-4223 for diabetes related emergencies.
- 1 small red bell pepper, halved and seeded
- 1/2 cup fat-free cream cheese, softened
- 3 tablespoons minced green onions
- 1 tablespoon canola mayonnaise
- 1/2 teaspoon hot sauce
- Dash of ground red pepper
- 3/4 cup cheddar cheese, shredded
- 8 fresh squash blossoms
- Preheat broiler to high.
- Place bell pepper halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 8 minutes or until blackened. Place roasted pepper in a paper bag, and fold to close bag tightly. Let stand for 5 minutes. Peel and chop bell pepper.
- Place 3 tablespoons bell pepper in a medium bowl; reserve remaining pepper for another use. Add cream cheese and remaining ingredients to pepper in bowl, and stir until well blended. Carefully make a slit in each squash blossom; open and spoon 2 tablespoons cheese mixture into each blossom. Press to close.
- Amount per serving Calories: 72
- Total Fat: 3.8g
- Protein: 5.7g
- Carbohydrate: 2.9g
- Fiber: 0.5g
- Sodium: 207mg
- Calcium: 142mg
*Recipe from Cooking Light: http://www.CookingLight.com*
Are you traveling this summer? Prepare ahead of time by using this checklist from the care team at DiabetesAmerica.
Before you Leave, Remember to Get:
- a medical check-up
- medical ID
- information on the local foods and drinking water
- a list of your medications
- a letter from your doctor
- any needed vaccinations
Ask your Doctor or Health Care Team About:
- sick day management
- hypoglycemia management
- time zone adjustments
- medication adjustments
- extra supply of insulin or oral medications
- extra supply of syringes, needles, and extra insulin pen
- fast acting sugar to treat low blood sugars
- urine ketone testing strips
- anti-nausea, anti-diarrhea and pain medications
- insect repellent
- comfortable walking shoes
- glucagon if necessary
- telephone numbers of doctor and health care team
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 1 teaspoon ground cumin
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 2 15 ounce cans of black beans, rinsed and drained
- 1 14-1/2 ounce can vegetable broth
- 1 10-ounce package frozen corn, thawed
- 4 green onions, thinly sliced
- 4 8-inch flour tortillas
- 1 cup shredded reduced-fat cheddar cheese, divided
- In a large skillet, saute the onion, green pepper, cumin and pepper in oil until vegetables are tender. Add garlic; cook 1 minute longer. Add beans and broth. Bring to a boil; cook until liquid is reduced to about 1/3 cup. Stir in corn and green onions; remove from the heat.
- Place one tortilla in a 9-in. springform pan coated with cooking spray. Layer with 1-1/2 cups bean mixture and 1/4 cup cheese. Repeat layers twice. Top with remaining tortilla. Place pan on a baking sheet.
- Bake, uncovered, at 400° for 15-20 minutes or until heated through. Remove sides of pan. Sprinkle with remaining cheese. Cut into wedges. Makes six servings.
- 353 calories
- 9 g fat
- 14 mg cholesterol
- 842 mg sodium
- 53 g carbohydrate
- 8 g fiber
- 17 g protein
*Recipe from Taste of Home: http://www.TasteofHome.com*