Wednesday, October 18, 2017

Wild Idea Buffalo Recipe of the Week - GRILLED JERK BUFFALO RIBS

This week's Wild Idea Buffalo Recipe of the Week is - GRILLED JERK BUFFALO RIBS. You can use either the Wild Idea Buffalo BBQ Back Ribs or the Short Rib Strips to make this dish, either one and you can't go wrong! You can find this recipe or purchase the Buffalo Ribs or any of the delicious and healthy cuts of Buffalo or any of the Wild Idea Products at the Wild Idea Buffalo web site. Enjoy and Eat Healthy! https://wildideabuffalo.com/


GRILLED JERK BUFFALO RIBS
This recipe will work for both short ribs and back ribs with a little adjustment, which is noted below. You may want to double this recipe as seconds are often requested.

Ingredients:

1 - pkg. Buffalo 2.5 lbs. BBQ Back Ribs or 3 lbs. Short Rib Strips
2/3 - cup ketchup
Jerk Marinade

Ingredients:

1 - cup pineapple juice
¼ - cup soy
3 - cloves garlic
¼ - cup brown sugar
2 - tablespoons jerk seasoning (recipe for homemade jerk seasoning included with purchase, or packaged jerk seasoning is available at most groceries)
Preparation:

1 - Rinse ribs and pat dry with paper towel.
2 - Mix all marinade ingredients together in blender and pulse to incorporate.
3 - Divide marinade in half.
4 - For BACK RIBS: Place ribs and half of marinade in plastic bag and massage marinade into ribs. Marinate ribs for 4 to 24 hours hours.                                                               For SHORT RIBS: Place ribs in slow cooker with half of marinade and 1 cup of water. Cover and braise for 6 hours on medium. Increase heat to shorten braising time or decrease heat to lengthen braising time. Meat will become very tender and bones may fall away. If your preference is for chewier ribs decrease braising time.
5 - Mix the other half of marinade with ketchup and set aside.
6 - Remove ribs from marinade, shaking off excess, (do carefully for braised ribs, as meat will be fall apart tender). Place ribs on foil, curling edges of foil to hold ribs in place, but leaving top open. Brush both sides of ribs with Jerk BBQ sauce.
7 - Pre-heat gas grill to medium high heat of about 400°.
8 - Place foil pan of ribs on grill over heat and make a few slits in the foil with a knife. Close grill lid and grill for 6 minutes each side. Remove SHORT RIBS, but repeat process for BACK RIBS adding more sauce if desired.
* Serve Jerk Buffalo Ribs with Fruited Coleslaw, and Coconut Rice with Black Beans. These accompaniments are very complimentary to this dish.

https://wildideabuffalo.com/blogs/recipes/55653953-grilled-jerk-buffalo-ribs

How to Make Healthy Mexican Recipes at Home

From the Diabetic Living Online website its - How to Make Healthy Mexican Recipes at Home. You'll find recipes for fajitas, chili, salad, and desserts. All delicious and all Diabetic Friendly! Find these and more all at the Diabetic Living Online website. Enjoy and Eat Healthy!  http://www.diabeticlivingonline.com/


How to Make Healthy Mexican Recipes at Home
If you crave Mexican food but don’t want to derail your eating plan, let Diabetic Living’s Mexican-inspired recipes save the day. Enjoy fajitas, chili, salad, and even desserts that are light, fresh, and full of flavor.


Cilantro Chicken Chilaquiles with Crumbled Queso Fresco
You won’t believe how easy this diabetic Mexican recipe is to whip together.  Use leftover cooked chicken breast to make it an even quicker weeknight meal. If your family loves nachos, they’ll flip for these chilaquiles.......


Pulled Pork Fajitas with Fresh Salsa Verde
Indulge in three fajitas for just 29 grams of carb with this slow cooker pork recipe. Designed for two, this easy recipe is packed with protein and bright and flavorful ingredients like cilantro, lime, and mango........


Baked Chicken Taquitos
Leftover chicken breast is the secret to this quick diabetic meal for two. You’ll love how easily this healthy recipe comes together and that it has just 17 grams of carb for two taquitos.....



* Click the link below to get all the - How to Make Healthy Mexican Recipes at Home
http://www.diabeticlivingonline.com/diabetic-recipes/mexican/how-to-make-healthy-mexican-recipes-home

Ohio Festivals October 18th-22nd, 2017

October 18-21, 2017  Circleville Pumpkin Show - Circleville, Ohio
Ohio's oldest and largest festival. Pumpkin growing competition, Miss Pumpkin Queen, World's Largest Pumpkin Pie, fruit & vegetable displays, hog calling, egg toss, pumpkin toss, pie eating, baked goods, parades, entertainment.
http://www.pumpkinshow.com/


October 20-21, 2017  31st Annual Van Wert County Apple Festival
Van Wert, Ohio
Includes Apple Festival, Rib Fest, Old Fashioned Farmers Days, and much more.
http://www.visitvanwert.org/calendar/festivals-and-events.php


October 20-22, 2017  Apple Butter Stirrin' Festival - Coshocton, Ohio
Smell the fresh apple butter simmering over an open fire and enjoy artisans & crafters, music, contests and demonstrations in historic Roscoe Village.
https://www.roscoevillage.com/events

Kitchen Hint of the Day!

Grilling Ribs.............


When cooking Ribs apply the barbecue sauce — especially a sweet sauce — during the final minutes of cooking. (Otherwise, the sugar will burn before the meat is cooked.) Move the sauced ribs directly over the fire. Watch carefully, and don’t let the sugars burn. Also remember - every time you open a grill, you lose heat and smoke—two of the most important elements for making a great meal.

Tuesday, October 17, 2017

Leftovers - Sweet Italian Turkey Sausage and Baked Whole Grain Penne Rigate

Dinner Tonight: Leftovers - Sweet Italian Turkey Sausage and Baked Whole Grain Penne Rigate







For Breakfast I Scrambled a couple of Eggs, toasted 2 slices of Healthy Life Whole Grain Bread, and
a cup of Bigelow Decaf Green Tea. Chilly out there this morning, 39 degrees. But it was another beautiful Fall Day out there, 66 degrees and sunny! We had to have Dad at the Eye Care Center. He has Cataracts and they were going to do testing to see if he would be strong enough to take the surgery. We'll find out when they call with the results. Its been a very stressful day so I'm going to reheat the leftover Sweet Italian Turkey Sausage and Baked Whole Grain Penne Rigate for Dinner tonight. I left the original post from last night below. Till tomorrow everyone!





I prepared a Sweet Italian Turkey Sausage and Baked Whole Grain Penne Rigate. I'm using 2 of my
favorites, Jennie - O Turkey and Ronzoni Healthy Harvest Pasta. I'll be using Jennie - O Lean Sweet Italian Turkey Sausage along with Ronzoni Healthy Harvest 100% Whole Grain Penne Rigate. I'll also be needing; 1 jar LaRosa Sauce, 16 ounces fresh Mozzarella (sliced), ¼ cup Kraft Reduced Fat Grated Parmesan Cheese, and sliced Mushrooms.









I cooked  the Pasta according to package directions. Boiling Water for 10 minutes. Drain; set aside.











As the Pasta was cooking I got out the Jennie - O Lean Sweet Italian Turkey Sausage and removed
the casing on the Sausage. Then in a large skillet I sauteed the Sausage and the sliced Mushrooms. Cooked it until the Sausage is no longer pink. Drain and return to skillet.











Added the cooked Pasta, LaRosa Sauce, and Parmesan Cheese to skillet and stir to combine. Next I poured half of the Pasta mixture into a 13x9-inch baking dish coated with Pam Cooking Spray. Layer half of the Mozzarella slices on top. Then bake at 375 degrees F, uncovered, for about 40 minutes or until heated through and Mozzarella is melted. Let cool and chow down!








Well the wait for my Comfort Food Pasta Bake was well worth it! The Turkey, Mushrooms, Sauce, and Pasta was just so good. Then the fresh slices of Mozzarella sealed the deal! I love that fresh Mozzarella! Also had the baked French Bread. No Dessert tonight.










Ingredients

1 lb. dry Healthy Harvest 100% Whole Grain Penne Rigatoni Pasta
3 cups (or 1 large jar) LaRosa Sauce
16 ounces fresh Mozzarella, sliced
1 lb. Jennie - O Sweet Italian Sausage, casings removed
¼ cup Kraft Reduced Fat GratedParmesan Cheese
6 ounces sliced Mushrooms

Instructions
1 - Cook the Pasta according to package directions. Boiling Water for 9 minutes. Drain; set aside
2 - Meanwhile, in a large skillet sauté the Sausage and Mushrooms until Sausage is no longer pink. Drain and return to skillet.
3 - Add the cooked Pasta, LaRosa Sauce, and Parmesan Cheese to skillet and stir to combine.
4 - Pour half of the Pasta mixture into a 13x9-inch baking dish coated with cooking spray. Layer half of the Mozzarella slices on top.
5 - Add another layer of Pasta and a final layer of Mozzarella.
6 - Bake at 375 degrees F, uncovered, for about 30-40 minutes or until warmed through and cheese is melted.





Ronzoni Healthy Harvest 100% Whole Grain Penne Rigate

When it comes to nutrition, why settle for less than 100%? Ronzoni Healthy Harvest pasta is 100% all natural and made from a single ingredient, 100% whole wheat. With an excellent source of fiber and 56g of whole grains per serving, it is an important part of a heart healthy* diet. Its delicious flavor is the perfect complement to your favorite pasta recipes. When it comes to keeping your family happy and eating healthy why settle for less than 100%?
Ronzoni® Healthy Harvest® 100% Whole Grain Penne Rigate

* 100% whole grain linguine,
* NON GMO Project Verified
* All natural
* Excellent source of fiber, A low fat
* Sodium free
* Cholesterol free food
* Kosher
Ingredients:
Ingredients: Durum Whole Wheat Flour. Contains Wheat. Manufactured In A Facility That Uses Eggs.

Directions:
* Instructions: 1. bring 4 quarts of water to a rapid boil. 2. add pasta And stir; return to rapid boil. 3. cook uncovered, stirring occasionally for 7 to 9 minutes. 4. drain well.
Safe Handling Instructions: Contains: Wheat.Manufactured in a facility that uses egg ingredients.

Nutrition Facts
Serving Size56 G
Servings Per Container6
Amount Per Serving
Calories 180
Calories From Fat 15 Calories
% Daily Value
Total Fat 1.5 G2
Saturated Fat 0 G0
Trans Fat 0 G
Polyunsaturated Fat 1 G
Monounsaturated Fat 0 G
Cholesterol 0 Mg 0
Sodium 0 Mg 0
Potassium 240 Mg 7
Total Carbohydrate 39 G 13
Dietary Fiber 5 G 20
Sugars 2 G
Protein 9 G
https://www.ronzoni.com/en-us/products/3455/WholeGrainPenneRigate.aspx



Jennie - O Lean Sweet Italian Turkey Sausage

Lovers of sweet Italian sausage have found a perfect option.

* GLUTEN FREE
* 65% LESS FAT THAN REGULAR PORK SAUSAGE

COOKING INSTRUCTIONS

STOVETOP SKILLET:

Spray skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Place dinner sausage in hot skillet. Cook uncovered, turning occasionally, 17-19 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.
* Always cook to an internal temperature of 165°F.

NUTRITION INFORMATION
Serving Size 109 g
Calories 160
Calories From Fat 90
Total Fat 10.0 g
Saturated Fat 2.5 g
Trans Fat.0 g
Cholesterol 60 mg
Sodium6 70 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugars 0 g
Protein 17 g
Vitamin A 0%
Vitamin C 0%
Iron 8%
Calcium 2%
https://www.jennieo.com/products/76-lean-sweet-italian-turkey-sausage

Diabetic Dish of the Week - Chunky Pumpkin Chili

This week's Diabetic Dish of the Week is - Chunky Pumpkin Chili. The perfect Chili for this time of the year, Chunky Pumpkin Chili. Ground beef, kidney beans, pumpkin, and pumpkin pie spice make up this week's dish. The recipe is from one of my recipe sites, CooksRecipes. The Cooks site has a huge selection of recipes of all cuisines and tastes. Enjoy and Eat Healthy!  http://www.cooksrecipes.com/index.html

Chunky Pumpkin Chili
Ground beef and kidney beans are joined by pumpkin and pumpkin pie spice in this autumn take on chili.

Recipe Ingredients:

2 pounds ground beef
1 large onion, diced
1 green bell pepper, diced
2 (15-ounce) cans kidney beans, drained
1 (46-ounce) can tomato juice
1 (28-ounce) can peeled and diced tomatoes with juice
1/2 cup canned pumpkin purée
1 tablespoon pumpkin pie spice
1 tablespoon chili powder
1/4 tablespoon Splenda® Granulated No Calorie Sweetener

Cooking Directions:

1 - In a large pot over medium heat, cook beef until brown; drain.
2 - Stir in onion and bell pepper and cook 5 minutes.
3 - Stir in beans, tomato juice, diced tomatoes and pumpkin purée. Season with pumpkin pie spice, chili powder and Splenda® Granulated Sweetener.
4 - Simmer 1 hour.
Makes 8 servings.

Nutritional Facts Per Serving (1/8 of recipe): Calories: 390; Calories from Fat: 150; Total Fat: 16g; Saturated Fat: 6g; Cholesterol: 70mg; Sodium: 1200mg; Total Carbs: 32g; Dietary Fiber: 10g; Sugars: 10g; Protein: 28g.
http://www.cooksrecipes.com/diabetic/chunky_pumpkin_chili_recipe.html

Healthy Fall Recipes

From the Diabetic Living Online website its - Healthy Fall Recipes. Fantastic recipes for soups, chili, and casseroles, find these and more all at the Diabetic Living Online website. Enjoy and Eat Healthy!  http://www.diabeticlivingonline.com/


Healthy Fall Recipes
Football and cool weather aren't the only signs that fall has finally arrived. Grab a plate and dig in to one of these recipes that bring out the best fall flavors. Find new ideas on how to add pumpkin, hearty soup, chunky chili, comforting casseroles, and something to satisfy your sweet tooth -- yep, we've got it all!


Pumpkin, Bean, and Chicken Enchiladas
These fall-inspired enchiladas are fresh and filling and only about 350 calories for two. Not to mention appetizing enough to make the cover of the Fall issue of Diabetic Living magazine....


Pumpkin Mashed Potatoes
Give your Thanksgiving table some unexpected elegance. Guests will rave about the extra effort put into the simple pumpkin serving bowls and the luscious potato filling.......


Red Beans and Rice with Chicken
Save time by using one of the precooked cups of Minute Ready to Serve! Brown Rice and a can of Eden Organic No Salt Added Red Beans -- dinner will be ready in 20 minutes! Both products are great gluten-free options........



* Click the link below to get all the Healthy Fall Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/popular/healthy-fall-recipes