Sunday, July 31, 2016

Buffalo Cheese Burger w/ Baked Fries

Dinner Tonight: Buffalo Cheese Burger w/ Baked Fries

Had some Phantom Pains last night, but not to painful and they didn't last long. For Breakfast I
toasted a Healthy Life Whole Grain English Muffin and fried up some Thin-Sliced Kahn's Deluxe Bologna. Which made up a delicious Breakfast Sandwich. Also had a cup of Bigelow Decaf Green Tea. Did some house cleaning today, vacuumed, dusted, etc. Then later I cleaned and straightened our big stand-up freezer, and it needed it! Mom's a bit of pack rat. She buys a lot of stuff, freezes it, and then it's forgotten about. So I finally got that taken care of and kicked back and watched the NASCAR Race. For dinner tonight, it's time to satisfy my Burger Craving! I prepared a Buffalo Cheese Burger w/ Baked Fries.

When I have that  Burger craving I use the Wild Idea Buffalo 1/3 lb. Buffalo Burger. I have a couple
of packages of them in the freezer so I grabbed one of the patties and let it thaw overnight in the fridge. To prepare it I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. I then pan fried it in Extra Virgin Olive Oil about 3 1/2 minutes per side. Buffalo gets done rather quickly due to it’s so lean. After I flipped it, I topped it with a slice of Kraft Sharp Cheddar Cheese and served it on an Aunt Millie’s Reduced Calorie Whole Grain Bun. For me its Burger Heaven! Lean and delicious, love these Burgers!

Then for a side I baked some Alexia Organic Yukon Select Fries. I normally have Ore Ida Crinkle
Fries but I wanted to change it up a bit so I’m going with the Alexia Organic Yukon Select Fries again. Seasoned them with McCormick Grinder Sea Salt and Black Peppercorn Medley. Baked them at 425 degrees for 18 minutes. They bake up beautifully and seasoned just right, excellent Shoestring Fry! Plus they are only 120 calories and 15 net carbs. For dessert later a Jello Sugar Free Dark Chocolate Mousse.

Wild Idea Buffalo 1/3-Lb Buffalo Burgers

Prepare for a whole new level of burger. Conveniently pre-made into one-third pound patties that are ever so grillable. Dinner ready. Each pack is 1 pound with 3 – 1/3 Lb patties.

Alexia Organic Yukon Select Fries

Lightly seasoned with sea salt, these Julienne Fries make your everyday French fry wonder where it went wrong.

Ingredients: Organic Potatoes, Organic Canola Oil and/or Organic Sunflower Oil and/or Organic Safflower Oil, Sea Salt, Citric Acid.

Nutrition Facts
Serving Size 3 oz (84 g)
Per Serving % Daily Value*
Calories 120
Calories from Fat 36
Total Fat 4g 6%
Saturated Fat 0g 0%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg 0%
Sodium 200mg 8%
Potassium 310mg 9%
Carbohydrates 18g 6%
Dietary Fiber 3g 12%
Sugars 0g
Protein 2g

Soup Special of the Day! - Creamy Buffalo and Mushroom Soup

This week's Soup Special of the Day is - Creamy Buffalo and Mushroom Soup. Made using Wild Idea Premium Ground Buffalo, along with Cremini Mushrooms, Onions, Cream Cheese, and Spices! This one is sure to please. It comes from the Wild Idea Buffalo website. The Wild Idea site is loaded with delicious and healthy recipes and you can purchase any of the Wild Idea Buffalo cuts of meat.

Creamy Buffalo and Mushroom Soup

I am just going to come right out and tell you that this recipe is super delicious! It has an earthy, elegant flavor, and you will love the texture. (Serves 6 or 12 as a first course)


5 - tablespoons butter
10 - ounces Cremini mushrooms, stemmed & chopped (reserve 3)
1 - tablespoon fresh rosemary, finely chopped + 1 small sprig
3 to 5 – garlic cloves, chopped
½ - onion, chopped, about half a cup
3 - cups buffalo or organic beef broth
8 - ounces cream cheese, cut into cubes
1 - pound package Wild Idea Premium Ground Buffalo
1 - teaspoon salt
1 - teaspoon pepper
2 - tablespoons fresh squeezed lemon juice


1) In a heavy bottom stockpot over medium high heat, melt 3 tablespoons of the butter. Add chopped mushrooms, rosemary, onions, and garlic and sauté until tender, about 7 minutes, stirring occasionally.

2) Add broth and bring to a boil. Reduce heat, cover, and simmer for 10 minutes.

3) Add cream cheese cubes and transfer all of the ingredients into a blender.

4) Return pot to the stove over medium high heat and melt another tablespoon of butter. Crumble the ground buffalo in the hot pan breaking up further with a spatula end, stirring continuously until lightly browned. Do not overcook or allow the meat to become hard.

5) Add browned meat to the blender or food processor and puree until smooth. *For a silkier texture I process the soup again in my “smoothy”, or smaller blender.

6) Return soup to pot and re-warm over medium heat, stirring occasionally.

7) Take remaining 3 mushrooms and finely dice them. Mince one short sprig or head of a rosemary sprig. In a small sauté pan over medium high heat, melt remaining tablespoon of butter. Add mushrooms and sauté until dark brown, adding the rosemary right at the end. Drain onto a paper towel.

8) Add lemon right before serving. To serve, ladle desired portions into bowl and sprinkle with crunchy mushroom bits. Accompany with crusty bread. So good!

Mediterranean Turkey Meatballs

Wanted to pass along a great Dinner idea, Mediterranean Turkey Meatballs! The Meatballs are made using on of my favorites, JENNIE-O® Ground Turkey. You can find this recipe along with all the other delicious and healthy recipes at the Jennie - O website! Enjoy.

Mediterranean Turkey Meatballs

These quick and easy turkey meatballs bring Mediterranean flavors to your weeknight dinner with fresh rosemary, basil and lemon peel. Kid-friendly and under 300 calories per serving!


1 (16-ounce) package JENNIE-O® Ground Turkey
1 tablespoon fresh chopped rosemary leaves
1 tablespoon fresh chopped basil leaves
1 tablespoon fresh chopped dill leaves
1 tablespoon grated lemon peel
¾ teaspoon kosher salt
¼ teaspoon freshly ground pepper
1 egg, lightly beaten
⅓ cup feta cheese crumbles

1) Combine ground turkey and rosemary, basil, lemon peel, dill, salt, pepper and egg in a large bowl. Do not over-mix. Shape into 24 1-inch balls and place on greased jelly-roll pan.
2) Bake 25 to 30 minutes or until a meat thermometer inserted in center reaches 165°F
Always cook to an internal temperature of 165°F.

Saturated Fat3g

Kitchen Hint of the Day!

....and one I forget, quite often to do

Coat your food processor or blender blades with Pam Cooking Spray before use to make cleanup a breeze.

Saturday, July 30, 2016

Cumin Spiced Turkey Breast Tenderloin w/ Mashed Potatoes, Cut Italian Beans, and...

Dinner Tonight: Cumin Spiced Turkey Breast Tenderloin w/ Mashed Potatoes, Cut Italian Beans, and Baked French Bread

For Breakfast it was just a cup of Bigelow Decaf Green Tea. Did a few things around the house and after lunch went to see a long time friend of mine that's in town for a few days. Always great catching up with him! For Dinner tonight I prepared a new item, Jennie - O All Natural Turkey Breast Tenderloin. Tonight I prepared a Cumin Spiced Turkey Breast Tenderloin w/ Mashed Potatoes, Cut Italian Beans, and Baked French Bread.      

Tonight I'm using the Jennie - O All Natural Turkey Breast Tenderloin that Jennie - O had sent to me the day before, and I couldn't wait to try it! It's a new item out by Jennie - O, 99% Fat Free and only 100 Calories per serving.

To prepare it I'm using a Rub I normally use for Pork Tenderloin. It's so good on the Pork I thought it would work with Turkey, like they say"Whats Good for the Pork is good for the Turkey" (sorry about that one). The Cumin Spice Rub consists of; 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. I'll make this by increasing the recipe by 5x, that way I always have some handy!

To prepare it I preheated oven to 350°F. Placed the tenderloins in a shallow baking pan. Baked until meat thermometer inserted into thickest portion of the meat reached 165°F, it was approximately 60-70 minutes. Removed from heat, cover and let rest 5-10 minutes before slicing.

Hey Jennie - O, you got yourself a new winning product! Tender, moist, juicy, and flavorful, one
delicious Turkey Breast Tenderloin! And it's parent approved, Mom and Dad loved them! Baked up perfectly and Cumin Spice Rub works great with Turkey. i haven't seen it in stores yet but when I do I'll let you know who carries it!

To go with the Turkey Tenderloin I heated up some Bob Evan’s Mashed Potatoes. Just microwave for
6 minutes and serve. Just as good as homemade, if not better. Then I also heated up a can of Allens Cut Italian Green Beans. I also baked a loaf of Pillsbury French Bread. Then for dessert I had a Jello Sugar Free Dark Chocolate Mousse.

Jennie - O All Natural Turkey Breast Tenderloin

A tender, versatile and all natural tenderloin that works great in numerous recipes.

* 99% FAT FREE




Preheat grill over medium heat, place tenderloins directly on grate. Grill, turning occasionally, until meat thermometer inserted into thickest portion of the meat reaches 165°F, approximately 45-50 minutes. Remove from heat, cover and let rest 5-10 minutes before slicing.


Preheat oven to 350°F. Place tenderloins in a shallow baking pan. Bake until meat thermometer inserted into thickest portion of the meat reaches 165°F, approximately 60-70 minutes. Remove from heat, cover and let rest 5-10 minutes before slicing.

Peel back and remove packaging. Place tenderloins (two in each packet) in slow cooker, add ½ cup water, and cover with lid. Cook according to chart below and until internal temperature reaches 165°F. as measured by a meat thermometer. Remove and serve. Slow cookers may vary in cooking performance.
Always cook to an internal temperature of 165°F.

Serving Size112 g
Calories From Fat10
Total Fat1.0 g
Saturated Fat.5 g
Trans Fat.0 g
Cholesterol50 mg
Sodium480 mg
Total Carbohydrates0 g
Dietary Fiber0 g
Sugars0 g
Protein20 g
Vitamin A0%
Vitamin C2%

Turkey Breast Tenderloin Containing up to 30% Solution of Water, Vinegar, Salt, Turbinado Sugar, Baking Soda, Parsley Flakes.

Our products are labeled in compliance with government regulations. It is always necessary to read the labels on the products to determine if the food product meets your required needs regardless of how the product is represented on this site.

Saturday Evening Dessert - Peanut Butter Cream Pie

This week's Saturday Evening Dessert is a Peanut Butter Cream Pie. Peanut Butter and Hot Fudge combine to make a Peanut Butter Cream Pie! This one comes from the Jennie - O website ( Enjoy!

Peanut Butter Cream Pie
Peanut Butter and fudge come together in this irresistible dessert.


⅓ cup SKIPPY® creamy peanut butter
⅓ cup sugar
1 (8-ounce) package cream cheese, softened
1 (8-ounce) container frozen whipped topping, thawed and divided
1 (9-inch) chocolate crumb crust
1 cup hot fudge topping, room temperature
melted SKIPPY® peanut butter, if desired


1) In large bowl, beat together peanut butter, sugar and cream cheese with electric mixer on medium speed 2 minutes or until smooth, scraping down side of bowl occasionally.
2) Fold in half of whipped topping. Evenly spoon peanut butter mixture into crust, then evenly spread fudge topping over peanut butter mixture; top with remaining half of whipped topping. Refrigerate at least 3 hours before serving. Drizzle with additional melted peanut butter, if desired.

Low-Calorie, No-Cook Summer Recipes

From the EatingWell website its Low-Calorie, No-Cook Summer Recipes. Leave the stove off and still enjoy a delicious and healthy meal! Recipes including; Tuna Salad-Stuffed Tomatoes with Arugula, Italian Vegetable Hoagies, and Heirloom Tomato Salad with Fried Capers. Find them all at the EatingWell website!

Low-Calorie, No-Cook Summer Recipes

Slimmed-down no-cook recipes for summer.
In the dog days of summer, you don’t have to turn on your stove or oven to get a delicious and healthy meal on the table. These no-cook recipes will have you enjoying diet-friendly salads, slaws, gazpacho, wraps and sandwiches, all while keeping your cool.

Tuna Salad-Stuffed Tomatoes with Arugula
The tuna in this great-looking stuffed tomato recipe isn’t your typical mayo-based affair. The sherry vinaigrette does double duty: it adds fresh flavor to the tuna filling and also dresses the baby arugula and white bean salad......

Italian Vegetable Hoagies
This delightfully easy, and somewhat messy, sandwich packs a punch with sweet balsamic vinegar, artichoke hearts, red onion, provolone cheese and zesty pepperoncini. We love it for dinner as well as lunch. If you're packing the hoagies to take along, keep the ingredients separate and assemble right before eating to avoid soggy bread. Serve with tomato and cucumber salad.....

Heirloom Tomato Salad with Fried Capers
Pairing juicy, sweet summer tomatoes with the salty crunch of fried capers and a mustardy vinaigrette creates the most mouthwatering heirloom tomato salad recipe we’ve ever had.....

* Click the link below to get all the Low-Calorie, No-Cook Summer Recipes

Kitchen Hint of the Day!

Snack healthier....

When looking for a snack, make them protein-rich. Hard-boiled eggs, slices of hard cheese, a handful of nuts.

Friday, July 29, 2016

3 Bean Turkey Chili

Dinner Tonight: 3 Bean Turkey Chili

For Breakfast this morning I made some Egg White Scrambled Eggs (with Egg Beater's Egg Whites), fried up 2 Bob Evan's Turkey Sausage Patties, 2 toasted slices of Healthy Life Whole Grain Bread, and a cup of Bigelow Decaf Green Tea. After Breakfast I went to the local Kroger for Mom, she just needed a few items. Rain showers on and off and mid 80's with high humidity. I'll be glad when this high humidity streak ends! Finally got the front flower bed in good shape, it turned out good. For dinner tonight it's one of my favorites, 3 Bean Turkey Chili.

I was ready for some Chili, 3 Bean Turkey Chili! I had a container left in the freezer so I sit it in the fridge overnight to thaw. To heat it up I took a small sauce pan, sprayed it Pam cooking spray and
added the Chili. I reheated it on medium heat, stirring often. Reheated and ready for Dinner! I love this Chili! I made this batch using Jennie - O Extra Lean Ground Turkey Breast. I also make it using my favorite Buffalo, Wild Idea Ground Buffalo. Either version turns out great! I served this with Sargento Reduced Fat Shredded Sharp Cheddar Cheese, some added Frank's Hot Sauce, and Skyline Chili Oyster Crackers. Chili, Cheese, Frank's Hot Sauce,  and Crackers - Dinner is served! I've left the original post and recipe below. Enjoy, I am!

To make this I’m using Jennie -O Lean Ground Turkey. The 3 Beans I use are 1 Can (16 oz.) Bush’s
Chili 3 Bean Beans (Red Beans), 1 Can (16 oz.) Bush’s Chili Beans ( Kidney Beans), 1 Can (16 oz.) Bush’s Chili Beans (Great Northern Beans) drained and rinsed, Then I mix in 1 Red Onion (medium Chopped or Minced), 1 Jalapeno Pepper (Unseeded and Chopped), and 4 Cloves Minced Garlic. For my spices I use 1 Packet McCormick Chili Mix, 2 Cans (6 oz.) Hunt’s Tomato Paste (2 cans), 1/2 Tsp Ground Cocoa Chili Blend (McCormick), 1/2 Tsp Ground Chipotle Chili Pepper (McCormick), 2 Tbs. Ground Roasted Cumin (McCormick), 2 tbsp Ground Cinnamon (McCormick), 1 Tbs of Cilantro Leaves (McCormick), and 5 Dashes of Frank’s Hot Sauce or to taste (I usually add a lot more dashes!). What's good about this recipe you can use your own favorite Spices and make your own tweaks to it and it turns out delicious!

To prepare it I start by browning the Jennie -O Ground Turkey. Using a large skillet sprayed with Pam Cooking Spray and 1 tablespoon of Extra Virgin Olive Oil. Preheat the skillet on medium heat. When heated I add the Ground Turkey and all the seasonings and Tomato Paste, stirring often. When
the Turkey has browned I add from the skillet to the plastic liner lined Crock Pot. Throw in a 1/2 cup of Water and put the lid on the Crock Pot and set on low for 5-6 hours. Then sit back and enjoy the aroma that usually starts after an hour or so of simmering! I love a thick Chili and this one works! The Jennie – O Ground Turkey combined with all those Beans and spices is a perfect match. (Recipe Below)

3 Bean Turkey Chili
1 lb. package Jennie – O Extra Lean Ground Turkey Breast
2 Cans (6 oz.) Hunt’s Tomato Paste
1 Can (16 oz.) Bush’s Chili Beans (Red Beans)
1 Can (16 oz.) Bush’s chili Beans ( Kidney Beans)
1 Can (16 oz.) Bush’s Chili Beans (Great Northern Beans), drained and rinsed
1 Packet McCormick Chili Mix
1/2 Red Onion (medium), Chopped or Minced
1 Jalapeno Pepper, Unseeded and Chopped
4 Cloves Minced Garlic
1/2 Tsp Ground Cocoa Chili Blend (McCormick)
1/2 Tsp Ground Chipotle Chili Pepper (McCormick)
2 Tbs. Ground Roasted Cumin
2 Tsps Ground Cinnamon
1 Tbs of Cilantro Leaves
5 Dashes of Frank’s Hot Sauce or to taste.
1/2 Cup of Water
Shredded Cheese, I use Grated Dutch Gouda or Sargento Reduced Fat Shredded Cheddar Cheese (Topping)
Oyster Crackers
Frank’s Hot Sauce or to taste.

*Brown Turkey in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Add all remaining spices and ingredients except 1 can of the tomato paste and water.
*ADD to slow cooker and add in the remaining 1 can of tomato paste and 1/2 cup of water.
*COVER with lid. Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).

*Serve in bowl or mug with cheese and oyster crackers, A Tablespoon of fat-free sour cream, Chopped Onions, or serve with some home made cornbread.

Jennie - O Recipe of the Week - Easy Strawberry Turkey Bacon Salad

This week's Jennie - O Recipe of the Week - Easy Strawberry Turkey Bacon Salad. Made with JENNIE-O® Turkey Bacon, lemon-poppy-seed dressing, quinoa, fresh spinach, strawberries, and roasted almonds! You can find this recipe along with allthe rest of the delicious and healthy recipes at the Jennie - O website, Enjoy!

Easy Strawberry Turkey Bacon Salad


3 tablespoons lemon-poppy-seed dressing
½ cup cooked quinoa
2 strips cooked JENNIE-O® Turkey Bacon, chopped
⅓ cup chopped fresh spinach
⅓ cup sliced strawberries
2 tablespoons chopped roasted almonds


1) Cook turkey bacon as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Set aside.
2) In pint jar, add dressing. Layer quinoa, turkey bacon, spinach, strawberries and almonds.
3) Secure jar top and refrigerate until ready to serve.

Always cook to an internal temperature of 165°F.

Saturated Fat3g

Low-Calorie Smoothie Recipes

Low-Calorie Smoothie Recipes

From the EatingWell website its Low-Calorie Smoothie Recipes. Recipes including; Banana-Cocoa Soy Smoothie, Raspberry-Avocado Smoothie, and Creamsicle Breakfast Smoothie. You can find them all at the EatingWell website!

Low-Calorie Smoothie Recipes

Healthy recipes for satisfying fruit smoothies.
Perk up your day with one of our low-calorie smoothie recipes. For less than 350 calories, our quick and easy smoothie recipes are a filling breakfast or satisfying snack. So get out your blender and enjoy a healthy fruit smoothie today.

Banana-Cocoa Soy Smoothie
A smoothie is a healthy way to get fruit and protein in a portable and satisfying meal. This smoothie delivers plenty of protein with flavors inspired by a banana split.....

Raspberry-Avocado Smoothie
A creamy avocado makes a surprise appearance in a sweet beverage......

Creamsicle Breakfast Smoothie
Though it tastes like those iconic vanilla-and-orange popsicles, this creamsicle breakfast smoothie recipe is a balanced breakfast with carbohydrates, protein and, thanks to the addition of coconut water, essential electrolytes. Coconut water serves up more than 10 percent of your daily dose of potassium—an electrolyte you lose through sweat—in every cup, making it a great hydrator for light workouts. Plus, this creamy orange-mango smoothie only contains about 30 mg of sodium per cup, whereas sports drinks usually deliver about 110 mg of sodium per cup......

* Click the link below to get all the Low-Calorie Smoothie Recipes

Kitchen Hint of the Day!

Thank you to Tina V. for passing along this Hint......

Onions can last up to eight months when they are stored in pantyhose. Tie a knot between each onion to separate.

Thursday, July 28, 2016

Tuscan Seasoned Pork Loin Medallions w/ Golden Hominy and Vegetarian Baked Beans

Dinner Tonight; Tuscan Seasoned Pork Loin Medallions w/ Golden Hominy and Vegetarian Baked Beans

Not real hungry this morning so I just had a cup of the Bigelow Decaf Green Tea. It was a restless night of sleep last night, very upset of the death of my Aunt. I know life goes on but it's weighing very heavy on my mind. But after Breakfast got a few things done outside before the heat and
humidity kicked in. Then came in and did a load of laundry. In the late afternoon a repairman showed up to repair the new lift chair that my Dad broke. Had the chair less than a week and he broke the chair by forcing it to go back and forth against the wall with the remote. I had been stressing to him not to do it but... Anyway they came and repaired it, out an extra $200. What can you do though. Finally got some much needed rain today, really dry around here. For Dinner tonight I prepared Tuscan Seasoned Pork Loin Medallions w/ Golden Hominy and Vegetarian Baked Beans.

When I go to Costco I always purchase a package of the Tuscan Seasoned Pork Loin Medallions.They are good size packages with 24 slices. I had a package of 4 Medallions in the freeze. So I got a bag out and let them thaw in the fridge oversight.

I started by preheating the oven on 400 degrees. To prepare them I used a Cast Iron Skillet. Sprayed it with Pam Cooking Spray and 1 tablespoon of Extra Virgin Olive Oil and heated it on medium heat on
the stove. I then lightly Salted the Pork with Sea Salt and a sprinkle of McCormick Dried Oregano. Added the Pork to the skillet and cooked it for 2 minutes a side, just started to brown. Then from the stove to the oven, love Cast Iron Skillets! I then baked them to a medium rare, 145 degrees in the center of the medallions using a meat thermometer. Pork Tenderloin is one of my favorites. The Pork was so tender and flavorful. Seasoned just right and very moist. I’ll have to buy another package on my next visit to Costco, which should be next month.

For a side dish I opened up a can of one of my favorite side dishes, Kroger Brand Golden Hominy.
For those that has never had or heard of Hominy; Hominy is a food made from kernels of corn which are soaked in an alkali solution of either lime or lye. The corrosive nature of the solution removes the hull and germ of the corn and causes the grain itself to puff up to about twice its normal size. There is White and Golden Hominy, my favorite is the Golden Hominy. If you’ve never tried it do, makes a delicious side dish!

Then for another side I prepared some Bush’s Reduced Sodium Vegetarian Baked Beans. I had tried these a while back and fell in love with the flavor and taste of the Vegetarian Beans! Only 140
calories, 0 fat, and 23 net carbs per serving. To prepare the; just open the can and empty the Beans Into Saucepan. Heat To Simmer until heated through. Love these Beans! For dessert later a Weight Watcher's Cookie and Cream Ice Cream Bar.

Bush's Vegetarian Reduced Sodium Baked Beans

Looking for flavorful baked beans without the bacon? Try our Reduced Sodium Vegetarian Baked Beans. We cut the sodium and kept the flavor, which features tender navy beans in a tangy sauce seasoned with brown sugar and a special blend of spices. This variety has 25% less sodium than our regular Vegetarian Baked Beans.


Serving Size: 1/2 cup (130g)
Calories 140
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g -%
Cholesterol 0mg 0%
Sodium 410mg 17%
Carbohydrates 29g 10%
Dietary Fiber 6g 24%
Protein 6g -%
Sugars 12g -%
Vitamin A – 0%
Vitamin C – 0%
Calcium – 4%
Iron – 10%
*Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

It's Nuts I tell you! - Cheese Log Recipe

From the website (, I'm passing along a Cheese Log recipe. This one is
made with Pecan Meal, which can be purchased at the website. Below is the full recipe for the Cheese Log and also information on the Pecan Meal. Remember to check the website for all kinds of delicious and healthy recipes along with a fantastic selection of healthy snacks, teas, nuts, and more! All items can be purchased in small amounts or Bulk, Enjoy!


Recipe Ingredients:
2-8 ounce packages Cream Cheese
1-12 ounce Sharp Cheddar Cheese (Creamy in dish)
1-2 ounce Jar Pimento, diced
2 tbsp Worcestershire Sauce (if desired)
1 tbsp Diced Onion
  Pecan Meal
1 tbsp Diced Green Pepper
  Parsley Flakes

Cooking Directions:
1. Combine above ingredients. Chill. Make into balls or logs and roll in pecan meal. Sprinkle with parsley flakes and refrigerate.

Pecan Meal
Pecan meal also known as pecan flour is perfect for cooking or baking. Substitute pecan meal for regular flour. It even makes a great coating for fish or poultry. You can purchase the Pecan Meal at the website in a small amount or a bulk amount, as all their products!

Pecans Packaged in the same facility as peanuts, tree nuts, wheat, soy, and milk products.

Nutrition Facts
Serving size 30g (~1.1 oz.)

Amount per serving
Calories 215
Calories from Fat 190
Total Fat 21g 33%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 4g 1%
Dietary Fiber 2g 7%
Sugars 1g
Protein 3g

Everyday Free Shipping* on orders over $59!
*Check for details*

Favorite Italian Recipes

From the Diabetic Living Online website its Favorite Italian Recipes. Make your Italian Night Dinner healthier with these carb-friendly Italian Recipes. Recipes including; Classic Marinara Meatballs, Chicken Alfredo, and Almond Cannoli with Lemon-Basil Ricotta Cream Filling. Find them all at the Diabetic Living Online website.

Favorite Italian Recipes

These Italian recipes have been made especially for people with diabetes, so they're carb-friendly but still full of flavor. From homemade pizzas and classic pasta recipes to decadent desserts, healthy Italian food never tasted so good.

Classic Marinara Meatballs

Our low-calorie remake of this Italian favorite fits deliciously into a diabetes meal plan. Offer any of our suggested variations with spaghetti squash for a satisfying low-carb meal.....

Chicken Alfredo

Creamy Alfredo is lightened up with low-fat dairy, whole grain pasta, and the lean protein of chicken. Pair with a crisp green salad for a guilt-free indulgence the whole family will love....

Almond Cannoli with Lemon-Basil Ricotta Cream Filling

When the occasion calls for an extraordinary dessert, make this decadent cannoli. Weighing in with just 18 grams of carb per serving, the unique combination of almond, lemon, and basil will delight all of the guests around your table.....

* Click the link below to get all the Favorite Italian Recipes

Kitchen Hint of the Day!

When cutting corn....

After cutting corn off the cob, use the back side of a knife (not the blade side) to scrape the cob again to extract the sweet milk left behind. This milk adds flavor and body to any corn dish.

Wednesday, July 27, 2016

Blackened Gulf Coast Grouper w/ Hash Browns and Cut Green Beans

Dinner Tonight: Blackened Gulf Coast Grouper w/ Hash Browns and Cut Green Beans

For Breakfast this morning I prepared some Fried Kahn's Fried Bologna, a Scrambled Egg (2 Eggs),
toasted 2 slices of Healthy Life Whole Grain Bread (Lightly Buttered), and a cup of Bigelow Decaf Green Tea. It's a very sad day for our family today. My Aunt passed away last night. She was in an assisted living center, she had dementia. We are all glad she is no longer suffering but she is so, so, missed. For Dinner tonight I prepared Blackened Gulf Coast Grouper w/ Hash Browns and Cut Green Beans.

Just can’t get enough of Fish and Seafood, especially this Florida Gulf Coast Grouper my friends
keep bringing me back! I had it in the freezer so I grabbed a fillet and let it thaw overnight in the fridge. It’s another one of those beautiful Grouper fillet! To prepare it I rinsed the fillet off in cold water and patted it dry with paper towel. I then seasoned them it with a bit of Sea Salt. Then I melted 1 tablespoon of Blue Bonnet Lite Butter and rolled the fillet in the Butter. I then added the Zatarain’s Blackening Seasoning, coating both sides of the fillet.

I prepared it in a preheated Cast Iron Skillet that I sprayed with Pam Cooking Spray. When the pan was fully heated, on medium heat, I added my Grouper. At this point turn on your Stove Overhead
Exhaust Fan on, because it will start smoking from the seasoning. Cooked it about 4 minutes per side, and it was ready! Cast Iron Skillets are perfect to use for any cooking but especially when you Blacken something. The Skillet heats up and holds it heat and the heat evenly distributes across the Skillet, perfect for Blackening Meats. This is one delicious Grouper! The fresh taste of the Grouper, so meaty, along with the Blackening Season are a perfect combo. Love Fish, Love Seafood! Plus as you can tell as big as this filet was I only had half of it for dinner. The other half for lunch tomorrow!

Then for one side I prepared some Simply Potatoes Hash Browns. Fried in Extra Virgin Olive Oil and
seasoned them with Sea Salt, Ground Pepper, and Parsley. I love Hash Browns, they make the perfect side for any Fish Dish. I also heated up a can of Del Monte Low Sodium Cut Green Beans. I also had a slice of Healthy Life Whole Grain Bread (Lightly Buttered) and a Diet Trop-A-Rocka Snapple to drink. For dessert later a Jello Sugar Free Dark Chocolate Mousse.

Zatarain’s Blackened Seasoning

This spicy seasoning blend is rubbed on the outside of fish (or chicken, steak or other meats) for
blackening. Also great as a seasoning rub for the grill or broiler.
Nutrition Facts

Serving Size: 1/4 tsp. (.71 g)

Servings Per Container: about 120
Amount Per Serving % Daily Value
Calories: 0

Wild Idea Buffalo Recipe of the Week – Vietnamese Bison Steak Salad

Beat the heat with this light and fresh Salad, this week’s Wild Idea Buffalo Recipe of the Week – Vietnamese Bison Steak Salad. Using Wild Idea Buffalo Premium Steak Strips along with a host of Vegetables, Spices, and Herbs. Not only delicious but gives you a healthy dinner recipe. You can find this recipe on the Wild Idea Buffalo website. Along with all the recipes you can also purchase any of the delicious and healthy cuts of Wild Idea Buffalo Meat Selections!

Vietnamese Bison Steak Salad

A fabulous combination of ingredients! Feel free to use any vegetables of your choice. Not only is it tasty and beautiful, but it’s healthy too! *Optional: Rice Noodles may also be added to this salad. Prepare as directed and place the noodles in the center of the plate. (Makes 4 servings)

Dressing Ingredients:
1 – cup fresh cilantro, lightly packed
2 – cloves of garlic, about 1 tablespoon
1 – jalapeno pepper, coarse chopped
¼ – cup pure cane sugar
¾ – cup fresh lemon juice, warmed
½ – cup Asian fish sauce
¼ – cup sesame oil

1) In a blender, purée the cilantro, garlic, sugar, and lemon juice.
2) While the motor is still running, add the remaining ingredients. Set aside or refrigerate the dressing until needed.

Salad Ingredients:
1 – 1 lb. Premium Steak Strips
1 – tablespoon olive oil
½ – small red cabbage, finely julienned
½ – red onion, finely julienned
2 – carrots, finely julienned or use peeler for ribbon effect
1 – yellow bell pepper, finely julienned or zucchini ribbons
½ – cucumber, diced
½ – cup fresh mint, julienned
½ – cup fresh basil, julienned

1) Rinse the Wild Idea bison steak strips and pat them dry. Place them in a glass dish and drizzle with 1/2 cup of the dressing. Marinade for 2 to 4 hours.
2) Place red cabbage in a bowl and sprinkle with a little salt. Squeeze cabbage to tenderize. Add the
red onion and toss together.
3) Mix cucumber, mint, and basil together. Add ¼ cup of dressing to the cucumber mixture and set aside to marinade.
4) Arrange julienned or ribbon vegetables on 4 plates.
5) Remove the bison steaks from the marinade, shacking off the excess.
6) Over high heat, heat the olive oil and sauté the bison strips for about 4 minutes, tossing to turn occasionally
7) Place the seared steaks on top of the julienned vegetables, drizzle with desired amount of dressing, and sprinkle with the cucumber mixture.

Soup and Salad Recipes for a Diabetic Diet

From the Diabetic Living Online website  its Soup and Salad Recipes for a Diabetic Diet. With this hot and humid weather we've ben having what could be a delicious and refreshing Salad on your menu! Recipes including; Spinach, Chicken, and Wild Rice Soup, Cranberry-Cucumber Salad, and Asian Pork Soup. You can find them all along all the other Diabetic-Friendly recipes at the Diabetic Living Online website.

Soup and Salad Recipes for a Diabetic Diet

Soup and salad are standard lunch fare, and these recipes don't disappoint. Or think outside the lunch box by making them for dinner. You'll love that we made them diabetes-friendly by reducing the carbs, calories, and fat.

Spinach, Chicken, and Wild Rice Soup

Spinach adds both flavor and nutrients to ordinary chicken and wild rice soup. This 216-calorie slow-cooker soup is effortless and satisfying......

Cranberry-Cucumber Salad

This salad is as beautiful as it is delicious. Cucumber, cranberries, and olives fall on a bed of spinach. Top with our mild-flavor homemade dressing.....

Asian Pork Soup

This quick and easy Asian-inspired soup is a hit. Flavored with ginger, soy sauce, and red pepper, it's a perfect 140-calorie start to a spicy dinner......

* Click the link below to get all the Soup and Salad Recipes for a Diabetic Diet

Kitchen Hint of the Day!

Some very good hints from WebMD. Click the link at the end of post for more.....

Reach for ingredients other than sugar, salt, and fat to satisfy your taste buds. Try out different herbs, spices (cinnamon, cardamom, nutmeg), mustards, and vinegars (balsamic, sherry).

Some spices may even have health benefits of their own. Cinnamon, for example, may help lower blood sugar levels.

You can also cut the amount of salt in a recipe, unless the recipe includes yeast, which needs the salt for rising. Or skip the salt entirely when you’re cooking, and then sprinkle a little on at the table when it’s time to eat.

Another way to reduce how much sodium you get is to choose fresh over canned and frozen foods, which tend to be higher in salt. If you’re cooking with nuts, check that they aren't salted.

Tuesday, July 26, 2016

Sweet BBQ Chicken Kabobs w/ White Rice

Dinner Tonight: Sweet BBQ Chicken Kabobs w/ White Rice

To start my day I toasted a Healthy Life Whole Grain English Muffin and topped it with a Poached Egg, I love Poached Eggs! Also had my morning cup of Bigelow Decaf Green Tea. Not quite as hot but the high humidity is still there! Having some yard work done today. Wish I was able to get out there and do it but sometimes you are limited in a wheel chair. I stayed in and did some housecleaning, dusting, vacuum, and such. For Dinner tonight I prepared Sweet BBQ Chicken Kabobs w/ White Rice.

Came across a new item at Meijer a while back and prepared it for the first time and loved it! Tonight I’m having the Johnsonville Sweet BBQ Chicken Kabobs. Meijer has 3 different kinds but I wanted to give the Sweet BBQ Chicken Kabobs again. You can grill them or bake them, so I’m baking mine. The Kabobs come fresh and in a sealed package of 4 seasoned and skewered Kabobs.

To prepare them I preheated the oven to 425°F. Placed the Kabobs on foil-lined backing pan,  coated with Pam Cooking Spray. Baked for 15 minutes, turning once. And done! How easy is this, a one pan cleanup. Johnsonville has it’s self another winning dish! The Chicken is moist and so tender with nice seasoning. The easiest Kabob I’ve ever prepared and one of the tastiest!

Then for the a side I prepared some Uncle Ben’s White Rice. I usually have Brown Rice but the
White Rice just sounded good! Easy to prepare; Just bring Water and Rice to a boil. Reduce heat and cover for 20 minutes and done! Rice is so good! Realy like White Rice, just wish it was lower in the carbs. For dessert later a bowl of Del Monte Cling Peaches.

Johnsonville Sweet BBQ Chicken Kabobs


Get some BBQ flavor on your plate with Johnsonville Sweet BBQ Chicken Kabobs! The sweet and
smoky seasonings will get your mouth watering, and the all-natural chicken breast will help you feel good about smart eating. Johnsonville Kabobs are an excellent choice for quick, delicious meals.

Preheat grill to medium. Grill kabobs once. Wrap kabobs in foil; grill 8-10 minutes longer or until cooked through.
Electric contact grill
Perheat grill to medium. Grill kabobs for 5-7 minutes; or until cooked through, turning once.
Preheat oven to 425°F. Place kabobs on foil-lined backing pan coated with cooking spray. Bake for 13-15 minutes or until cooked through, turning once.

Chicken breast, BBQ seasoning (sugar, vinegar powder [maltodextrin, modified corn starch, vinegar], dehydrated tomatoes, spices, molasses solids, smoke flavor, dehydrated red bell peppers, maltodextrin, sodium diacetate, less than 1% of salt, artificial flavor, caramel color, chili, garlic, extractives of paprika, onion powder, citric acid), water and less than 2% of the following: salt, sugar, sodium phosphates.

Serving Size: 1 kabob
Servings per Container: 4
Calories: 90
Calories from Fat: 15
% Daily Value *
Total Fat: 1.5g 2%
Saturated Fat: 0g 0%
Trans Fat: 0g
Cholesterol: 40mg 13%
Sodium: 230mg 10%
Total Carbohydrates: 4g 1%
Dietary Fiber: 0g 0%
Sugars: 3g
Protein: 16g

Diabetic Dish of the Week - Banana Cream Pie

This week's Diabetic Dish of the Week is Banana Cream Pie. Got a classic Dessert made a little healthier, Banana Cream Pie. It's from one of my favorite sites the CooksRecipes website. Cooks has a fantastic selection of recipes for all tastes and cuisines.

Banana Cream Pie

A decadent looking pie that has 39% less calories than the traditional recipe. No flavor is lost, just calories!

Recipe Ingredients:

Pie pastry for single crust 9-inch pie
1 1/4 cups Equal® Spoonful*
7 tablespoons cornstarch
1/4 teaspoon salt
2 1/2 cups 2% milk
2 large egg yolks
1 1/2 cups coarsely chopped ripe bananas (about 3 medium)
2 teaspoons lemon juice
2 cups frozen fat-free whipped topping, thawed

Cooking Directions:

1 - Pierce bottom of pie pastry with tines of a fork. Bake in preheated 375°F oven 12 to 15 minutes or until crust is lightly browned. Cool completely on wire rack.
2 - Meanwhile, combine Equal®, cornstarch and salt in medium size saucepan. Whisk in milk until mixture is smooth. Heat to boiling over medium-high heat, whisking constantly. Boil and stir 1 minute or until thickened.
3 - Beat egg yolks in small bowl until smooth. Stir about 1/2 cup hot milk mixture into eggs. Whisk egg mixture back into mixture in saucepan. Cook over very low heat, whisking constantly, 30 to 60 seconds. Remove from heat; let stand 5 minutes.
4 - Meanwhile, combine chopped bananas and lemon juice. Fold into milk mixture. Spoon into baked pie shell. Refrigerate 2 to 3 hours or until filling is set.
5 - Spread prepared whipped topping over filling. Refrigerate until ready to serve. Refrigerate any leftovers.
Makes 8 servings.

*May substitute 30 packets Equal sweetener

Nutritional Information Per Serving (1/8 of recipe): calories 228, protein 5 g, carbohydrate 34 g, fat 8 g, cholesterol 62 mg, sodium 206 mg.

Diabetes-Friendly Vegetarian Soup Recipes

From the Diabetic Living Online website its Diabetes-Friendly Vegetarian Soup Recipes. Eat healthy and enjoy your soup too with these delicious Diabetes-Friendly Vegetarian Soup Recipes. Recipes that include; Creamy Succotash Soup, Southwest Gazpacho, Roasted Corn and Poblano Chowder.

Diabetes-Friendly Vegetarian Soup Recipes

Are you craving a hearty bowl of soup but prefer a recipe without meat? Whether you eat vegetarian or occasionally go meatless, this enticing collection of diabetic recipes is designed with our vegetarian readers in mind.

Creamy Succotash Soup

The whole family will love our twist on succotash. We kept the traditional lima beans and corn but added delicate fresh asparagus spears and a sprinkling of delightful dill for a creamy vegetarian soup that’s low in fat, high in fiber, and filled with protein.......

Southwest Gazpacho

Soups aren’t just for wintry days! In the heat of summer, nothing tastes better than a cool, spicy vegetarian gazpacho. With just seven ingredients and only a few preparation steps, this easy make-ahead dish is low in carbs and perfect for a weeknight on the patio......

Roasted Corn and Poblano Chowder

Our zesty chowder features roasted vegetables and fresh tomatillos for a flavor-packed soup with just 135 calories and 25 grams of carb per serving -- leaving room to enjoy dessert.......

* Click the link belowto get all the Diabetes-Friendly Vegetarian Soup Recipes

Kitchen Hint of the Day!

Save on calories, carbs, and fat by.........

* Remove the skin before cooking chicken and turkey.
* Trim any visible fat off of meat before cooking.

Monday, July 25, 2016

Baked Ham and Swiss Sliders w/ Baked Crinkle Fries

Dinner Tonight: Baked Ham and Swiss Sliders w/ Baked Crinkle Fries

For Breakfast I had a toasted Healthy Life Whole Grain English Muffin, lightly buttered, and a cup of
Bigelow Decaf Green Tea. After Breakfast I had to go to the local Kroger and pick up a couple of
items for tonight's Dinner. It's another hot and humid day out there, so not a lot going on outside. Did a load of laundry and then it was some computer work. Ran the virus checks, deleted some old files and reinstalled a couple of programs. Everything done, kicked back and watched some programs I had recorded. For Dinner tonight I prepared a Family Favorite, Baked Ham and Swiss Sliders w/ Baked Crinkle Fries.

I hadn’t had these in quite a while and Mom and Dad had been wanting them so I went with this for
tonight’s dinner. To make these delicious sliders I’ll need; Pepperidge Farm Wheat Slider Buns   (12 ct.), Boar’s Head Deluxe Ham, Sargento Ultra Thin Swiss Cheese (6 slices divided in half) which is 40 calories and 1 carb per slice (but I’ll only be adding a half a slice per sandwich), 4 Tbsp. butter melted (Blue Bonnet Light Stick Butter), 2 tsp. Onion Powder, 1 1/2 tsp. Worcestershire Sauce, 1 1/2 tsp. Ken’s Steak House Lite Poppy Seed Dressing, and 1/2 tsp. French’s Yellow Mustard. This recipe makes 12 servings. I’ve made this before making just 6 of them, cutting the Ingredient amounts in half and it came out perfect. By using Ken’s Steak House Lite Poppy Seed Dressing, Blue Bonnet Light Stick Butter, Ultra Thin Slice of Cheese or by going with low fat, reduced fat, low carb you can end up reducing the fat, calorie and carb count on the recipe. It all adds up!

To start; I preheated the oven at 350 degrees. Then to prepare them I started by placing the bottom
half of the bun in a deep baking pan, about 11″ x 14″ pan. Topped the bottom half of the rolls in the pan with Ham Slices and then topped with the Swiss Cheese slices. Placed the top of the rolls on the sandwiches. Mixed together the Butter, Onion Powder, Worcestershire Sauce, Poppyseed Dressing, and Mustard. Then poured the mixture evenly over top the sandwiches. Covered the pan with foil and baked at 350 degrees for 15 minutes. Remove foil and bake an additional 15 minutes to allow the rolls to crisp. Remove from oven to cool and serve. You’ll love these Sliders! Ham and Swiss with the Mustard and Poppy Seed Dressing Mixture is just flat out delicious! Hard to beat these Sliders!

To accompany my Baked Ham and Swiss Sandwiches I prepared some Baked Ore Ida Crinkle Fries.For dessert later a Jello Sugar Free Dark Chocolate Mousse.

Sargento® Ultra Thin Sliced Swiss Cheese

Sargento Ultra Thin Sliced Natural Swiss Cheese…This sandwich-staple is sliced ultra-thin, so you
can add delicious flavor to any club, sub, wrap or pita. Or, see how fast an ultra-thin slice can melt when you try it in a delicious ham Reuben melt.
Sargento® Ultra Thin® Swiss Cheese Slices

Sliced even thinner without sacrificing the signature, natural taste of Sargento® cheeses. This Swiss cheese adds a mellow, nutty flavor to sandwiches, wraps, and panini.

Serving Size 3 Slices (32g)

Calories 120

Calories from Fat 80

Pasteurized Milk, Cheese Culture, Salt, Enzymes.

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 9.00g 14%
Sat. Fat 5.00g 27%
Trans Fat 0.00g
Cholesterol 30mg 10%
Sodium 65mg 3%
Amount/Serving %DV*
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 9g
Amount/Serving %DV*
Vitamin A 6%
Calcium 30%
Vitamin C 0%
Iron 0%