Monday, February 29, 2016

Tuscan Seasoned Pork Medallions w/ Cut Italian Beans, Whole Potatoes, and..

Dinner Tonight: Tuscan Seasoned Pork Medallions w/ Cut Italian Beans, Whole Potatoes, Baked Italian Loaf Bread




Went out to get the morning papers early this morning and it was really windy out and a lot cooler than it's been. For Breakfast I toasted a Healthy Life Whole Grain English Muffin that I topped with some Smucker's Sugarless Blackberry Jam. I love the Smucker's Sugarless Jams. There's no difference in taste but fewer calories and carbs. I've even got Mom and Dad using them now. Did some cleaning around the house and took my Hoveround outside and gave it a good cleaning, it's a dust magnet under the seat and around the batteries. For dinner tonight I prepared a Tuscan Seasoned Pork Medallions w/ Cut Italian Beans, Whole Potatoes, and Baked Italian Loaf Bread.






While at Costco a while back I came across a package of Tuscan Seasoned Pork Loin Medallions. it was a good size package with 24 slices. I kept 4 slices out and froze the remaining 20 pieces. Prepared 4 of them and they were excellent and couldn't wait to have them again! So I got a bag of 4 medallions out and let them thaw in the fridge overnight.





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. I
then lightly Salted the Pork with Sea Salt and a sprinkle of McCormick Dried Parsley. 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 next visit to Costco!






Then for one side dish I heated a can of Allens Cut Italian Green Beans. To prepare them just empty
the can into a small sauce pan and simmer until heated. I love the taste of these, just season with a bit of Sea Salt and it’s ready! I could have Beans every day and never get tired of having them.











Then for another side dish I heated up a can of Kroger Whole New Potatoes. Just heat and serve,
seasoned with McCormick Grinder Sea Salt and Black Peppercorn Medley, Parsley, and I Can’t Believe It’s Not Butter. I also baked a loaf of Pillsbury Italian Loaf Bread. For dessert later a Jello Sugar Free Double Chocolate Pudding topped with Cool Whip Free.













Allens Italian Cut Green Beans

Allens Italian Cut Green Beans contain fiber and are naturally free of cholesterol and saturated fats. Diets rich in vegetables such as Allens Italian Cut Green Beans may help lower the risk of heart disease, high cholesterol and some cancers.

Allens Italian Cut Green Beans:
* Heart healthy
* Heat and serve
* Cholesterol free
* Saturated fat-free
* Kosher

Ingredients:
Ingredients: Italian Green Beans, Water, Salt.

Nutrition Facts
Serving Size 119 G
Servings Per Container 3.5
Amount Per Serving
Calories 30
Calories From Fat 0
% Daily Value
Total Fat 0 G 0
Saturated Fat 0 G 0
Trans Fat 0 G
Cholesterol 0 Mg 0
Sodium 300 Mg 12
Total Carbohydrate 5 G 2
Dietary Fiber 2 G 7
Sugars 1 G
Protein 1 G

One of America's Favorites - Pretzels

A pretzel (German: Brezel or Breze) is a type of baked bread product made from dough most
An assortment of pretzels
commonly shaped into a twisted knot. Pretzels originated in Europe, possibly among monasteries in the Early Middle Ages. The traditional pretzel shape is a distinctive symmetrical looped form, with the ends of a long strip of dough intertwined and then twisted back into itself in a certain way ("a pretzel loop"). Pretzels now come in different shapes. Salt is the most common seasoning for pretzels, complementing the washing soda or lye treatment that gives pretzels their traditional "skin" and flavor through the Maillard reaction; other seasonings include sugars, chocolate, glazes, seeds, and/or nuts.





In the late 18th century, southern German and Swiss German immigrants introduced the pretzel to North America. The immigrants became known as the Pennsylvania Dutch, and in time, many handmade pretzel bakeries populated the central Pennsylvania countryside, and the pretzel's popularity spread.
Hard Pretzels

In the 20th century, soft pretzels became popular in other regions of the United States. Cities like Philadelphia, Chicago, and New York became renowned for their soft pretzels. The key to success was the introduction of the new mass production methods of the industrialized age, which increased the availability and quantity, and the opening up of multiple points of distribution at schools, convenience and grocery stores, and entertainment venues such as movie theaters, arenas, concert halls, and sport stadiums. Prior to that, street vendors used to sell pretzels on street corners in wooden glass-enclosed cases.

In particular, the S-shaped soft pretzel, often served with brown mustard, became iconic in Philadelphia and was established as a part of Philadelphia's cuisine for snacking at school, work, or home, and considered by most to be a quick meal. The average Philadelphian today consumes about twelve times as many pretzels as the national average.

Pennsylvania today is the center of American pretzel production for both the hard-crispy and the soft-bread types of pretzels. Southeastern Pennsylvania, with its large population of German background, is considered the birthplace of the American pretzel industry, and many pretzel bakers are still located in the area. Pennsylvania produces 80% of the nation's pretzels.

The annual United States pretzel industry is worth over $550 million. The average American consumes about 1.5 pounds (0.7 kg) of pretzels per year.

The privately run "Pretzel Museum" opened in Philadelphia in 1993. In 2003, Pennsylvania Governor Ed Rendell declared April 26 "National Pretzel Day" to acknowledge the importance of the pretzel to the state's history and economy. Philly Pretzel Factory stores offer a free pretzel to each customer on this day.

Hard pretzels originated in the United States, where, in 1850, the Sturgis bakery in Lititz, Pennsylvania, became the first commercial hard pretzel bakery. Snack food hard pretzels were shaped as sticks (around 3 millimetres (0.12 in) thick and 12 centimetres (4.7 in) long), loops, braids, letters or little pretzels; they have become a popular snack in many countries around the world. A thicker variety of sticks can be 1 centimetre (0.39 in) thick; in the U. S. these are called Bavarian pretzels. Unlike the soft pretzels, these were durable when kept in an airtight environment and marketable in a variety of convenience stores. Large-scale production began in the first half of the 1900s, more so during 1930 to 1950. A prime example was in 1949, when highly innovative American Machine and Foundry Co., of New York City, developed the "pretzel bender": a new automatic crispy-styled baked pretzel-twisting machine that rolled and tied them at the rate of 50 a minute—more than twice as fast as skilled hand twisters could make them—and conveyed them through the baking and salting process. In Europe, snack-food pretzels are usually sprinkled with salt, but also with sesame seed, poppy seed or cheese. In the U.S., they come in many varieties of flavors and coatings, such as yogurt, chocolate, strawberry, mustard, cheese and others, and chocolate-covered hard pretzels are popular around Christmas time and given as gifts. The variety of shapes and sizes became contest of imagination in the marketing of the pretzels taste. During the 1900s, people in Philadelphia would use the small slender pretzel stick as a common accompaniment to ice cream or would crumble pretzels as a topping. This combination of cold sweet and salty taste was very popular for many years. Eventually this led to the development of an ice cream cone tasting like a pretzel. More recently Mars, Incorporated manufactures M&M's with a small spherical pretzel covered in milk chocolate and candy coated in all of the standard M&Ms colors, called "Pretzel M&M's".

Soft pretzels are frequently sold in shopping malls, with notable chains including Auntie Anne's and Pretzelmaker/Pretzel Time.



Pennsylvania milestones

1800s
Philadelphia style soft pretzel
Southern German and Swiss German immigrants who became known as the Pennsylvania Dutch introduced soft pretzels and pretzel bakery businesses.
1861
Sturgis Pretzel House in Lititz, Pennsylvania becomes the first commercial hard pretzel bakery in the United States.
1889
The Anderson Pretzel Factory in Lancaster, Pennsylvania is founded. Today it calls itself the world's largest, producing 65 tons of hard pretzels daily.
1935
The Reading Pretzel Machinery Company in Reading, Pennsylvania introduced the first automatic hard pretzel twisting machine.
1963
The largest soft pretzel of its time, weighing 40 pounds and measuring 5 feet across, is baked by Joseph Nacchio of the Federal Pretzel Baking Company for film It's a Mad, Mad, Mad, Mad World.
1978
The first machine-produced stamped cut soft pretzel was innovated at Federal Pretzel Baking Company.
1993
The first Pretzel Museum of soft pretzels is opened in Philadelphia. A 7 minute film, demonstration of championship hand twisting at 57 per minute and tasting were highlights.
2003
Pennsylvania Governor Ed Rendell declares April 26 National Pretzel Day to acknowledge the importance of the pretzel to the state's history and economy.



Mini pretzel rods

Freeport, Illinois, which sits about 100 miles outside of Chicago, is another city known for its rich pretzel history. In 1869, a German immigrant named John Billerbeck  established the first Billerbeck Bakery which was known for selling German style pretzels to compliment the large number of breweries that existed in Freeport during this time. Prohibition eventually shut down the breweries which led to the decline of pretzel sales in Freeport, but the city never lost its pretzel pride. For more than 100 years Freeport has been known as "Pretzel City, USA." Their high school athletic mascot is the Pretzel and the football stadium has been appropriately named "Pretzel Field." In 2003, local citizens launched Freeport's first Pretzel Festival which is a large community event where residents get together to celebrate the city's pretzel history. Contestants are chosen to be crowned Pretzel Prince and Princess and a festival mascot by the name of "Pretzel Bill" (stemming from the Billerbeck Bakery name) dresses as a 6 foot tall walking talking pretzel who hands out pretzels from floats and takes photos with the local festival goers.

Although not as popular as among German speakers and Americans, the looped pretzel is known in other European countries and in other countries around the world. In the Czech Republic, the pretzel is known as preclík, in Finland as viipurinrinkeli, in Slovakia it is called praclík. The Spanish, French and Italians call it pretzel, bretzel or brezel, the Dutch favor sweet variants called krakeling, Norwegian and Danish call it a kringle, and the Swedish call it kringla. In Polish it is precel, in Hungarian and Croatian it is perec, and in Serbian it is pereca. In Romania the pretzel is known as a variety of covering and it is a very popular fast food in urban areas and also as a holiday gift.





"Meatless Monday" Recipe of the Week - Cheese-Filled Polish-Style Pierogi

This week's "Meatless Monday" Recipe of the Week is a Cheese-Filled Polish-Style Pierogi. Homemade Pierogies filled with Cottage Cheese! You can find this recipe along with a fantastic selection of recipes of all cuisines at the CooksRecipes website.  http://www.cooksrecipes.com/index.html

Cheese-Filled Polish-Style Pierogi

Serve pierogi warm topped with sour cream and caramelized onions.

Recipe Ingredients:

Filling:
1 cup (8 ounces) cream style cottage cheese, drained
1 egg yolk, beaten
1 tablespoon butter, melted
1 teaspoon granulated sugar
1/4 teaspoon salt

Dough:
2 1/4 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons butter, cut in pieces
1 large egg, at room temperature
1 egg yolk, at room temperature
1/2 cup reduced fat milk, at room temperature
2 tablespoons sour cream, at room temperature

Cooking Directions:

1 - For Filling: Combine all ingredients and refrigerate until ready to assemble pierogi.
2 - For Dough: Combine flour, salt and butter in food processor fitted with a plastic blade.
3 - In a separate bowl, blend together egg, egg yolk, milk and sour cream. Add to flour mixture and process until dough cleans sides of bowl and sticks together (it will be slightly sticky). Remove, shape into a ball, wrap in plastic and chill 3 hours or overnight.
4 - Cut dough into thirds; roll each section out on floured surface into 12 inch round. Cut each round into eight 3 inch dough circles. Moisten outer edges of each dough circle with water; place 2 teaspoons filling on each and fold dough over. Seal edges by pressing gently with the back of a fork.
5 - In large pot, bring 12 cups salted water to boil. Add 12 pierogi at a time, reducing heat to a gentle boil; cook 5 minutes, or until pierogi float to the surface. Remove with a slotted spoon, drain on paper towel and transfer to serving dish. Repeat with remaining pierogi.
6 - Serve warm topped with sour cream and onions sautéed in butter until golden brown.
Makes 4 servings.

http://www.cooksrecipes.com/mless/cheese-filled_polish-style_pierogi_recipe.html

Kitchen Hint of the Day!

It's a good idea to line the crisper bins of your refrigerator with a few paper towels or sheets of newspaper to absorb excess moisture. Mold spores love moisture, but the towels will keep it away.

Sunday, February 28, 2016

Leftovers - Salmon Patties w/ Velveeta Whole Grain Rotini and Cheese

Dinner Tonight: Leftovers - Salmon Patties w/ Velveeta Whole Grain Rotini and Cheese




It was a full day of leftovers for Breakfast, Lunch, and Dinner! For Breakfast I reheated some Pioneer Peppered White Gravy, reheated 2 Jennie - O Turkey Breakfast Sausage Links, and toasted a couple of slices of Healthy Life Whole Grain Bread. Mom and Dad went on to Church this morning so I gave the house a good cleaning today. Ran the vacuum, dusted, and did a couple of loads of laundry for Mom. Outside, what a beautiful day! Sunny and in the 60's! But they say cooler weather and possible light snow moving back in by mid-week. Went outside and cleaned and swept the deck and driveway. Even got the 4 wheel cart out for a spin this afternoon. Beautiful day out. For Lunch I reheated a Ball Park Turkey Frank and served on a Flax Seed Pita Bread. Then for dinner it was leftover Salmon Patties w/ Velveeta Whole Grain Rotini and Cheese.



I reheated the leftover Salmon Patties w/ Velveeta Whole Grain Rotini and Cheese that I had prepared the day before. Reheated both items in the microwave. I also had a slice of Healthy Life Whole Grain Bread topped with I Can't Believe It's Not Butter. Also had a Diet Dr. Pepper to drink with dinner. For dessert later a Skinny Cow Chocolate Truffle Ice Cream Bar. The original post for the Salmon and Pasta is below.




Golden Brown
Golden Brown
I’m using a can of Kroger Brand Pink Salmon, Egg Beater’s (1/4 cup), a couple of shakes of Frank’s Hot Sauce, Dried Parsley, and Kroger Low Fat Saltine Crackers. To make the Salmon Patties I used Kroger Low Fat Saltine Crackers, 10 Crackers. By using these Crackers instead of a regular Saltine Cracker, such as Zesta Saltine Crackers, I saved a total of 20 calories and 2 full grams of fat. Make cuts where you can, it all adds up! In a large bowl I mixed all the ingredients until it well mixed and thickened up. Made the mixture into patties and pan fried them in Extra Virgin Olive Oil on medium heat. Fried until cooked through and golden brown on both sides. I’m starting to have to have these more often, they came out golden brown and delicious!



For the Pasta I used Velveeta Whole Grain Rotini and Cheese. I don’t use a lot of Mac and
Cheese due to the calories and carbs but the Velveeta Whole Grain Rotini and Cheese isn’t too bad, plus every now and then doesn’t hurt. To prepare it; Boil 6 cups water. Stir in shell pasta. Cook 8-10 min., Stirring occasionally. Drain pasta, don’t rinse. Return it to pan. Add cheese sauce; stir. And you have some creamy and cheesy Mac and Cheese! It’s just a flat out Pasta and Cheese Comfort Food Heaven! Excellent tasting Rotini Pasta and with the Cheese, perfect.




Velveeta Whole Grain Rotini and Cheese

Velveeta Shells and Cheese
* It’s the creamiest
* Whole grain rotini pasta
* Great source of calcium
* A side dish your family will love

Velveeta Whole Grain Rotini and Cheese
It’s the creamiest, creamy cheese sauce and shell pasta. Only Velveeta Whole Grain Rotini & Cheese Dinner has the rich, creamy cheese sauce that makes your everyday meals special. This product can be part of a wholesome meal and it is an excellent source of calcium and protein, and a good source of iron. Serve up the best side of dinner your family will love in Velveeta Whole Grain Rotini and Cheese Dinner. Made with the smooth, creamy Velveeta cheese sauce and 50% whole grain pasta, it’s the perfect match for any meal.

Directions
Make it tonight! Boil 6 cups water. Stir in shell pasta. Cook 8-10 min., Stirring occasionally. Note: don’t overcook pasta. Drain pasta, don’t rinse. Return it to pan. Add cheese sauce; stir. Makes about 3 servings.

Ingredients
Enriched Pasta Product (Whole Durum Wheat Flour, Durum Wheat Semolina Flour, Niacin, Ferrous Sulfate [Iron], Thiamin Mononitrate [Vitamin B1], Riboflavin [Vitamin B2], Folic Acid); Cheese Sauce (Milk, Whey, Water, Canola Oil, Milk Protein Concentrate, Sodium Phosphate, Salt, Contains Less Than 2% of Sodium Alginate, Lactic Acid, Oleoresin Paprika [Color], Natural Flavor, Cheese Culture, Enzymes, Annatto [Color], Sorbic Acid As A Preservative). Contains: Wheat, Milk.

The Sunday Pizza - Benny's Chicago-Style Pan Pizza

This week's Sunday Pizza is Benny's Chicago-Style Pan Pizza. This recipe was emailed to me from Benny, so I'm calling it  Benny's Chicago-Style Pan Pizza! He said this recipe was passed along to him by a neighbor and he's been preparing it regular ever since. So thank you to Benny and enjoy!

Benny's Chicago-Style Pan Pizza

Ingredients
1 (1 pound) loaf frozen bread dough, thawed
1 pound bulk Italian sausage or turkey Italian sausage
2 cups shredded reduced fat mozzarella cheese
8 ounces sliced fresh mushrooms
1 small onion, chopped
2 teaspoons extra virgin olive oil
1 (28 ounce) can diced tomatoes, drained
1 teaspoon dried oregano
1/2 teaspoon sea salt
1/4 teaspoon fennel seed
1/2 teaspoon garlic powder
1/2 cup freshly grated Kraft Reduced Fat Parmesan Cheese

Directions
1 - Preheat the oven to 350 degrees F (175 degrees C). Press the dough into the bottom and up the sides of a greased 9x13 inch baking dish.
2 - Crumble the sausage into a large skillet over medium-high heat. Cook and stir until evenly browned. Remove the sausage with a slotted spoon, and sprinkle over the dough crust. Sprinkle mozzarella cheese evenly over the sausage.
3 - Add mushrooms and onion to the skillet; cook and stir until the onion is tender. Stir in the tomatoes, oregano, salt, fennel seed and garlic powder. Spoon over the mozzarella cheese. Sprinkle Parmesan cheese over the top.
4 - Bake for 25 to 35 minutes in the preheated oven, or until crust is golden brown.


Our Best Breakfast Recipes

From the Diabetic Living Online website it's Our Best Breakfast Recipes. Pancakes, Scrambled Eggs, and Waffles are just three of the delicious and healthy Breakfast recipes you'll find here! It's all from the Diabetic Living Online website.    http://www.diabeticlivingonline.com/


Our Best Breakfast Recipes

Start your day off right with healthy breakfast recipes. All your breakfast and brunch favorites, from blueberry pancakes to breakfast burritos, make tasty appearances in our all-star lineup of diabetic recipes.


Pear-Ginger Pancakes

Heat up the griddle and get ready to enjoy a decadent pancake breakfast that's loaded with nutrition. A serving is two pancakes -- a filling portion for less than 250 calories and 40 grams of carb....


Scrambled Eggs with Sausage

The best thing about this breakfast is speed! In 10 minutes you can have a protein-packed start to your day that's as delicious as it is healthy.....


Cornmeal Waffles with Blueberry Compote

Put your waffle iron to good use with these tasty breakfast favorites topped with a warm fruit compote......



* Click the link below to get all the Our Best Breakfast Recipes

http://www.diabeticlivingonline.com/diabetic-recipes/breakfast/our-best-breakfast-recipes

Kitchen Hint of the Day!

Potato Peel side dish.....


Don't toss those potato skins after you peel your potatoes. Here's a great way to use those nutricious potato skins. In a bowl, sprinkle the potato peels with sea salt and pepper, mix with a bit of lite Italian dressing, and then stick them in the oven at 400 degrees until crispy (about 20 minutes).

Saturday, February 27, 2016

Baked Ham and Swiss Mini Sub w/ Creamy Tomato Soup

Dinner Tonight: Baked Ham and Swiss Mini Sub w/ Creamy Tomato Soup





For Breakfast I made my Skillet Potatoes and Ham for Breakfast. I used 1 package of Simply
Potatoes Steakhouse Seasoned Diced Potatoes and a package of Meijer Diced Ham to prepare it. Just cook the Potatoes according to the package instructions and with about 5 minutes of cooking time left add the Diced Ham. You can serve this topped with a fried Egg, diced Onions, or Shredded Cheese. I topped mine this morning with Sargento Reduced Fat Shredded Colby – Jack Cheese and a Fried Egg Sunnyside Up. And Breakfast is served! Had my morning cup of Bigelow Decaf Green Tea.



Cleaned the kitchen after Breakfast, did the morning work out, and then took Mom's car up to the Car Wash and had it cleaned for her. Back home tidied up around the house. Had lunch and I headed out
for a while. It's a beautiful day out, sunny and around 50 degrees! Got out in the car and went for a drive out to my old neighborhood, Ross Ohio. It had been a while since I had been out there so I took advantage of this beautiful day and went out to the old homestead. Ross isn't a very big place but as all small towns it's gradually getting bigger. Back in the day when I was growing up there it was farming community. We had a Dairy Queen, an Ival's Pizza, The Castle Bar/Diner, an IGA Market, and a small Deli Carry-Out. And that was it now there's quite a few more places to eat and more on the way as more housing are being built and less farm land. Anyway back home and tonight I prepared a Baked Ham and Swiss Mini Sub w/ Creamy Tomato Soup.




To make the Sub I'll need; Boar's Head Maple Glazed Honey Coat Ham, Sargento Ultra Thin Swiss
Cheese, Kraft Reduced Fat Mayo w/ Olive Oil, and Aunt Millie's Deli Style Whole Grain Mini Sub Buns.



I used Boar’s Head Maple Glazed Honey Coat Ham. I had purchased the Boar’s Head Maple Glazed Honey Coat Ham at Kroger, on sale the other day. I love all the Boar’s Head Meats and Cheese. Always fresh and lower in calories and sodium, the Ham is 60 calories per serving.  I also used Sargento Ultra Thin Swiss Cheese which is only 40 calories per slice. Topped it with Kraft Reduced Fat Mayo w/ Olive Oil. To help the bun brown a bit I brushed the top with Extra Virgin Olive Oil. I had already preheated the oven to 400 degrees, I then laid the Sub on a small baking sheet and baked it for about 12 minutes. Took it out and the Sub was a light golden brown and the Cheese was melted. Love these Ham and Swiss Subs!





Then I also heated up some Amy’s Organic Creamy Tomato Soup. My favorite Tomato Soup by far. I’ve been using this a few years now. Creamy with a fantastic flavor and it’s 110 calories and 19 carbs. I also had a Diet Dr. Pepper to drink. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Yogurt.










Amy’s Organic Light in Sodium – Cream of Tomato Soup

Responding to customer requests, our chefs have created a line of Light in Sodium soups with all the
flavor and goodness of our regular soups, but containing 50% less sodium. Contains 340 mg of
sodium compared to 690 mg in Amy’s regular cream of tomato soup. No GMOs – No bioengineered ingredients. All dairy ingredients are made with pasteurized, rBST hormone free milk. USDA organic. Certified organic by QAI. Ready serve. Gluten free. This Cream of Tomato Soup is made from organic sun-ripened tomatoes slowly simmered to bring out their natural sweetness. Amy’s dad says it’s the best reduced sodium tomato soup he’s ever eaten. We’re sure that you’ll agree.

* Contains 340mg of sodium compared to 690mg in Amy’s regular Cream of Tomato soup.

Ingredients : 0g Trans Fat/No Added MSG/No Preservatives Organic tomato puree, filtered water, organic cream, organic evaporated cane juice, organic onions, sea salt, organic black pepper. Contains milk.

Nutritional Facts
Serving Size: 1 cup
Servings Per Container: ~ 2
Serving Weight: 1 cup
Product UPC: 0-42272-00581-9
Calories: 110 Calories from Fat: 25
Total Fat: 2.5g
Saturated Fat: 1.5g
Trans Fat: 0g
Cholesterol: 10mg
Sodium: 340mg
Carbohydrates: 19g
Fiber: 3g
Sugars: 13g
Protein: 3g
Organic: 10%
Vitamin A: 20% • Vitamin C: 15%
Calcium: 4% • Iron: 10%

http://www.amys.com/

Saturday's Chili - Triple Pepper Chili

This week's Saturday's Chili  Triple Pepper Chili. Triple the flavor and triple the heat with this week's recipe! Using ancho chiles (dried poblano chiles), red bell pepper, and jalapeño pepper. You can this recipe and a great selection of many more recipes on the CooksRecipes website.  http://www.cooksrecipes.com/index.html


Triple Pepper Chili

Ancho chiles, jalapeño chile, and mild red bell pepper are the trinity of peppers used to make this spicy bean chili.

Recipe Ingredients:

2 ancho chiles (dried poblano chiles)
2 teaspoons vegetable oil
1 medium yellow onion, diced
1 red bell pepper, seeded and diced
1 large celery rib, chopped
2 cloves garlic, peeled and minced
1 jalapeño pepper, seeded and minced
2 (15-ounce) cans red kidney beans, drained
1 (28-ounce) can crushed tomatoes
1 tablespoon chopped fresh parsley
1 tablespoon chili powder
2 teaspoons dried oregano
1/2 teaspoon salt

Cooking Directions:

1 - Soak the ancho chiles in enough warm water to cover for 30 minutes to 1 hour. Drain; remove the seeds* and chop the chiles.
2 - In a large saucepan heat oil over medium heat. Sauté onion, bell pepper, celery, garlic and jalapeño for about 7 minutes, stirring frequently, until the vegetables are tender.
3 - Add beans, tomatoes, parsley, chili powder, oregano and salt; bring to a simmer. Reduce heat and continue cooking for 15 to 20 minutes over low heat, stirring occasionally. Serve with warm bread or your favorite toppings.
Makes 4 servings.

http://www.cooksrecipes.com/soup/triple_pepper_chili_recipe.html

Our Best Muffin Recipes & To-Go Breakfast Favorites

From the Diabetic Living Online website it's, Our Best Muffin Recipes and To-Go Breakfast Favorites. Recipes including muffins, cookies, scones, and coffee cake. Sweeten up your Breakfast with these delicious and Diabetic Friendly recipes! Find them all on the Diabetic Living Online website.   http://www.diabeticlivingonline.com/


Our Best Muffin Recipes and To-Go Breakfast Favorites
These healthy muffin recipes are perfect for a diabetic breakfast, plus we threw in breakfast cookies, scones, coffee cake, and breakfast bars to make your mornings even sweeter.



Half-and-Half Muffins

Chocolate for breakfast? Yes, please! But don't let the chocolate chips fool you -- these muffins are packed with whole grains and lower-fat ingredients to cut down the calories and carbs......


Almond Breakfast Cookies

Rather than reaching for a sugary breakfast pastry, plan ahead and bring one of these scrumptiously sweet, protein-packed breakfast cookies to eat instead.......


Apple-Pumpkin Softies

Though these apple-and-pumpkin muffin tops are stocked with fall flavors, they're moist and tasty enough to serve all year long......



* Click the link below to get all the, Our Best Muffin Recipes & To-Go Breakfast Favorites

http://www.diabeticlivingonline.com/diabetic-recipes/breakfast/our-best-muffin-recipes-to-go-breakfast-favorites

Kitchen Hint of the Day!

One Potato, two potato,......


Never refrigerate potatoes, because that tends to turn potato starch to sugar. Potatoes will last longer and remain solid longer if they are stored away from light in a cool, dry spot, preferably at 45-50 degrees. If white potatoes are stored below 40 degrees, they tend to release more sugar and turn sweet. Air must circulate around potatoes; otherwise, moisture will cause them to decay.

Friday, February 26, 2016

Salmon Patties w/ Velveeta Whole Grain Rotini and Cheese

Dinner Tonight: Salmon Patties w/ Velveeta Whole Grain Rotini and Cheese




For Breakfast I had a bowl Kashi Grain Puffs Cereal. really enjoy those, even as a snack. Went out to get the paper this morning and it was around 34 degrees about a 1/2 hour later it had dropped to 31 degrees and it started snowing. It came down hard fora short time and it covered the grass areas but that was about it. They say in the 50's and 60's this weekend, hope they are right! Cleaned the house up some and then Dad started his at home therapy treatments today, which he needs. Not too much going on today. For dinner tonight it's Salmon Patties w/ Velveeta Whole Grain Rotini and Cheese.





I’m using a can of Kroger Brand Pink Salmon, Egg Beater’s (1/4 cup), a couple of shakes of Frank’s Hot Sauce, Dried Parsley, and Kroger Low Fat Saltine Crackers. To make the Salmon Patties I used Kroger Low Fat Saltine Crackers, 10 Crackers. By using these Crackers instead of a regular Saltine Cracker, such as Zesta Saltine Crackers, I saved a total of 20 calories and 2 full grams of fat. Make cuts where you can, it all adds up! In a large bowl I mixed all the ingredients until it well mixed and thickened up. Made the mixture into patties and pan fried them in Extra Virgin Olive Oil on medium heat. Fried until cooked through and golden brown on both sides. I need to start having these more often, they came out golden brown and delicious!




For the Pasta I used Velveeta Whole Grain Rotini and Cheese. I don’t use a lot of Mac and Cheese due to the calories and carbs but the Velveeta Whole Grain Rotini and Cheese isn’t too bad, plus every now and then doesn’t hurt. To prepare it; Boil 6 cups water. Stir in shell pasta. Cook 8-10 min., Stirring occasionally. Drain pasta, don’t rinse. Return it to pan. Add cheese sauce; stir. And you have some creamy and cheesy Mac and Cheese! It’s just a flat out Pasta and Cheese Comfort Food Heaven! Excellent tasting Rotini Pasta and with the Cheese, perfect.







Velveeta Whole Grain Rotini and Cheese

Velveeta Shells and Cheese
* It’s the creamiest
* Whole grain rotini pasta
* Great source of calcium
* A side dish your family will love


It’s the creamiest, creamy cheese sauce and shell pasta. Only Velveeta Whole Grain Rotini & Cheese Dinner has the rich, creamy cheese sauce that makes your everyday meals special. This product can be part of a wholesome meal and it is an excellent source of calcium and protein, and a good source of iron. Serve up the best side of dinner your family will love in Velveeta Whole Grain Rotini and Cheese Dinner. Made with the smooth, creamy Velveeta cheese sauce and 50% whole grain pasta, it’s the perfect match for any meal.


Directions
Make it tonight! Boil 6 cups water. Stir in shell pasta. Cook 8-10 min., Stirring occasionally. Note: don’t overcook pasta. Drain pasta, don’t rinse. Return it to pan. Add cheese sauce; stir. Makes about 3 servings.


Ingredients
Enriched Pasta Product (Whole Durum Wheat Flour, Durum Wheat Semolina Flour, Niacin, Ferrous Sulfate [Iron], Thiamin Mononitrate [Vitamin B1], Riboflavin [Vitamin B2], Folic Acid); Cheese Sauce (Milk, Whey, Water, Canola Oil, Milk Protein Concentrate, Sodium Phosphate, Salt, Contains Less Than 2% of Sodium Alginate, Lactic Acid, Oleoresin Paprika [Color], Natural Flavor, Cheese Culture, Enzymes, Annatto [Color], Sorbic Acid As A Preservative). Contains: Wheat, Milk.

Jennie - O Turkey Recipe of the Week - Mukilteo Turkey Slammer

This week's Jennie - O Turkey Recipe of the Week is a Mukilteo Turkey Slammer. A Muki.. what? It's a Mukilteo Turkey Slammer! Made with JENNIE-O® Extra Lean Ground Turkey Breast, Cheese Curds and Beer. Liven up dinner with this week's featured recipe! You can find this recipe and all the other delicious and healthy recipes at the Jennie - O website, Enjoy!    http://www.jennieo.com/


Mukilteo Turkey Slammer

Ingredients
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
¾ cup cheese curds, chopped
salt and freshly ground pepper, if desired
1 (12-ounce) can beer
4 hamburger buns, split, buttered and toasted
4 lettuce leaves
4 slices tomato
4 slices red onion


Directions
1 - In mixing bowl, combine turkey, cheese curds, salt and pepper, if desired. Shape into 4 patties, approximately ½-inch thick.

2 - Preheat non-stick skillet over medium high. Place patties in skillet and cook 6 minutes per side. Add beer to skillet, reduce heat to low, cover and simmer 15 minutes to infuse beer flavor. Always cook turkey to well-done, 165°F as measured by a meat thermometer.

3 - Place patty on bottom half of bun. Top with lettuce, tomato, onion and bun top.
* Always cook to an internal temperature of 165°F

Nutritional Information
Calories 290 Fat 3g
Protein 36g Cholesterol 55mg
Carbohydrates 24g Sodium 440mg
Fiber 3g Saturated Fat 1g
Sugars 4g

http://www.jennieo.com/recipes/520-Mukilteo-Turkey-Slammer

Diabetic Egg Breakfast Recipes

Protein packed and Diabetic Friendly, Diabetic Egg Breakfast Recipes. Diabetic Friendly Egg Breakfast Recipes to start your day! Vegetable-Filled Omelets and Breakfast Risotto with Fried Eggs are just two of the recipes you'll find here. It's all from the Diabetic Living Online website (http://www.diabeticlivingonline.com/)


Diabetic Egg Breakfast Recipes

Packed with protein, eggs are a great way to start your day. Try one of these diabetes-friendly egg recipes that are carb-smart and delicious.


Vegetable-Filled Omelets

Start the day with a low-calorie, protein-loaded egg breakfast. Bursting at the seams with herbed tomatoes, cucumber, and summer squash, this vegetarian omelet fills us up with just 7 grams of carb per serving.....


Breakfast Risotto with Fried Eggs

We replaced rice with steel-cut oats to make the classic Italian dish work for breakfast. Sautéed veggies and Brie cheese are the final touches for the savory, low-carb egg breakfast....


Egg and Vegetable Muffins

Make eggs in muffin tins for a perfectly portioned breakfast. Fiber-rich bulgur, vegetables, and reduced-fat feta cheese give the egg muffins substance while keeping the dish at 4 grams of fat and 9 grams of carb per serving.....



* Click the link below to get all the Diabetic Egg Breakfast Recipes

http://www.diabeticlivingonline.com/diabetic-recipes/breakfast/diabetic-egg-breakfast-recipes

Kitchen Hint of the Day!

When cooking with Beer......

Beer has wonderful tenderizing properties, making it an excellent choice for a marinade for tougher cuts of meat. Baked goods using beer have a more moist texture and a longer shelf life.

http://homecooking.about.com/od/alcohol/a/beertips.htm

Thursday, February 25, 2016

Seasoned Haddock w/ Baked Fingerling Potatoes and Golden Hominy

Dinner Tonight: Seasoned Haddock w/ Baked Fingerling Potatoes and Golden Hominy





Oh this Ohio weather! In a span of 4 days we had Sunny and 72 degrees, Thunder Storm and Heavy Rain in the 40's, Local Flooding, High Wind Alert, and this morning with Snow Flurries and 30 degrees. As they say "If you don't like weather in Ohio just wait 5 minutes it will change", and it will! But Spring isn't that far away, thankfully. For Breakfast I reheated a piece of the leftover Cubed Pork Steak (Panko Breaded) and served it on a toasted Healthy Life English Muffin.






I go to a couple of local Kroger here in the area, although I buy most of my groceries at Meijer. But Meijer doesn't carry fresh Haddock in their Seafood Dept. and Kroger does. One of the Kroger stopped carrying it, you have to special order it. But now the Kroger up the road from us carries it on a regular basis, finally! So the other day I purchased 3 Fillets of Haddock, cleaned them and cut them into smaller pieces and froze them. So I grabbed a bag and let it thaw in the fridge overnight.





To prepare them I seasoned them with just a bit of Sea Salt and put the pieces in a Hefty Zip Plastic Bag where I then added Zatarain’s Lemon Pepper Breading Mix. Shook until all the pieces were well coated. Shook off the excess and pan fried them in Extra Virgin Olive Oil, frying them about 3 minutes per side until golden brown. Haddock and Zatarain’s Lemon Pepper Mix, the perfect combo. The Zatarain’s Breading and Seasonings are my favorites. I love Haddock it cooks up so nicely and I love the flavor and how meaty it is.




Then I also Baked some Fingerling Potatoes. I actually found some other than Jungle Jim’s Market,
found them finally at the Kroger up the road from us! They come in a small bag, Melissa’s Fingerling Potato Medley. It’s a variety of 4-5 different Potatoes including Fingerling Potatoes, which I love using! To prepare them I started by washing the Potatoes off in cold water. I then cut the Fingerling Potatoes in half, lengthwise. Put the Potatoes in a large bowl seasoned them with; Extra Virgin Olive Oil, Garlic Powder, Sea Salt, Pepper, Chili Powder, and Kraft Reduced Fat Parmesan Grated Cheese to top the Potatoes with. Using a cookie sheet lined with foil I spread the Potatoes out on the sheet . Then Roasted them at 400 degrees until they were fork tender, about 20 minutes. Love those Potatoes! Perfect side dish for any dinner.




For another 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! Fish, Potatoes, and Hominy makes one hearty meal! For dessert later a bowl of Breyer's Carb Smart Chocolate Ice Cream.




 Zatarain’s Lemon Pepper Fish-Fri

Big easy lemon squeezy. That’s the secret to an authentic Southern-style fish fry: a crispy combination of corn flour, spices and lemon juice. Just add your favorite fresh fish like trout, redfish, catfish or flounder.

Nutrition Facts
Serving Size: 2 Tbsp.
Servings Per Container: Servings per container – 40

Zatarain's Seasoned Fish Fri Lemon Pepper
Zatarain’s Seasoned Fish Fri Lemon Pepper
Amount Per Serving % Daily Value
Calories: 50
Calories from Fat: 0
Total Fat: 0g 0%
Saturated Fat: 0g 0%
Cholesterol: 0mg 0%
Sodium: 1140mg 48%
Total Carb: 11g 4%
Dietary Fiber: 0g 0%
Sugar: 0g

http://www.zatarains.com/Products/Breadings-and-Fry-Mixes/Lemon-Pepper-Fish-Fri.aspx

Condiment of the Week - Corn Syrup

Corn syrup is a food syrup which is made from the starch of maize (called corn in some countries)
Dark corn syrup in commercial packaging.
and contains varying amounts of maltose and higher oligosaccharides, depending on the grade. Corn syrup is used in foods to soften texture, add volume, prevent crystallization of sugar, and enhance flavor. Corn syrup is distinct from high-fructose corn syrup (HFCS), which is manufactured from corn syrup by converting a large proportion of its glucose into fructose using the enzyme D-xylose isomerase, thus producing a sweeter compound due to higher levels of fructose.

The more general term glucose syrup is often used synonymously with corn syrup, since glucose syrup is in the United States most commonly made from corn starch. Technically, glucose syrup is any liquid starch hydrolysate of mono-, di-, and higher-saccharides and can be made from any source of starch; wheat, tapioca and potatoes are the most common other sources.





Historically, corn syrup was produced by combining corn starch with dilute hydrochloric acid, and then heating the mixture under pressure. The process was invented by Gottlieb Kirchhoff in 1812. Currently, corn syrup is obtained through a multi-step bioprocess. First, the enzyme α-amylase is added to a mixture of corn starch and water. α-amylase is secreted by various species of the bacterium Bacillus and the enzyme is isolated from the liquid in which the bacteria were grown. The enzyme breaks down the starch into oligosaccharides, which are then broken into glucose molecules by adding the enzyme glucoamylase, known also as "γ-amylase". Glucoamylase is secreted by various species of the fungus Aspergillus; the enzyme is isolated from the liquid in which the fungus is grown. The glucose can then be transformed into fructose by passing the glucose through a column that is loaded with the enzyme D-xylose isomerase, an enzyme that is isolated from the growth medium of any of several bacteria.

Corn syrup is produced from number 2 yellow dent corn. When wet milled, about 2.3 litres of corn are required to yield an average of 947g of starch, to produce 1 kg of glucose or dextrose syrup. A bushel (25 kg) of corn will yield an average of 31.5 pounds (14.3 kg) of starch, which in turn will yield about 33.3 pounds (15.1 kg) of syrup. Thus, it takes about 2,300 litres of corn to produce a tonne of glucose syrup, or 60 bushels (1524 kg) of corn to produce one short ton.

The viscosity and sweetness of the syrup depends on the extent to which the hydrolysis reaction has been carried out. To distinguish different grades of syrup, they are rated according to their dextrose equivalent (DE). Most commercially available corn syrups are approximately 1/3 glucose by weight.

Two common commercial corn syrup products are light and dark corn syrup.

Light corn syrup is corn syrup seasoned with vanilla flavor and salt. Light corn syrup is clear and tastes moderately sweet.
Dark corn syrup is a combination of corn syrup and molasses (or Refiners' syrup), caramel color and flavor, salt, and the preservative sodium benzoate. Dark corn syrup is a warm brown color and tastes much stronger than light corn syrup. Molasses in dark corn syrup enhances its flavor and color. This product is very useful in science experiments like the Seven layers density column.



Corn syrup's major uses in commercially prepared foods are as a thickener, a sweetener and as a
Karo advertisement, 1917.
humectant – an ingredient that retains moisture and thus maintains a food's freshness.

In the United States, cane sugar quotas raise the price of sugar; hence, domestically produced corn syrup and high-fructose corn syrup are less costly alternatives that are often used in American-made processed and mass-produced foods, candies, soft drinks and fruit drinks.

Glucose syrup was the primary corn sweetener in the United States prior to the expanded use of high fructose corn syrup production. HFCS is a variant in which other enzymes are used to convert some of the glucose into fructose. The resulting syrup is sweeter and more soluble. Corn syrup is also available as a retail product.

If mixed with sugar, water and cream of tartar corn syrup can be used to make sugar glass.




How to Build a Balanced Breakfast

Start your day off with a Balanced, Diabetic Friendly, and Delicious Breakfast! Having Diabetes 2 myself I know that eating a healthful breakfast can help control blood glucose, hunger, and weight. And to help you do that, from the Diabetic Living Online website it's How to Build a Balanced Breakfast. You can find these tips along with all the Diabetic Friendly Recipes at the Diabetic Living Online website.   http://www.diabeticlivingonline.com/
 

How to Build a Balanced Breakfast

Need help squeezing in the most important meal of the day? Breakfast is a breeze with these simple tips on how to make a balanced on-the-go meal, along with easy, satisfying, and diabetes-friendly breakfast ideas.


The Importance of Breakfast for People with Diabetes

Eating a healthful breakfast can help control blood glucose, hunger, and weight. Breakfast is a chance to fill up on healthful fuel for the day's activities and fit in some important food groups.

Get more mileage out of your breakfast by including satisfying fiber from whole grains and fruit and protein from low-fat dairy products and other lean protein sources. Need ideas? This slideshow will give you the basics on how to put a simple breakfast together in a snap, along with meal ideas that are already done for you -- right down to the nutrition information. If you're not hungry in the morning, start with a partial meal and build up.


Build a Balanced Breakfast

When compiling your first meal of the day, remember this simple formula:

Whole grain + dairy/protein + fruit = healthy breakfast

Include whole grains for the starch portion of your meal. This will be your main carbohydrate source. The dairy/protein digests more slowly than carbohydrate, helping you feel satisfied. And fruit is rich in essential vitamins, minerals, and fiber -- plus it's a healthy carbohydrate source.

Each of the following breakfasts has about 45 grams of carbohydrate and is a good source of fiber and protein. BONUS! They're all easily portable if you're on the go.........


* Get all the How to Build a Balanced Breakfast tips and recipes by clicking the link below.

http://www.diabeticlivingonline.com/food-to-eat/nutrition/how-to-build-balanced-breakfast

Kitchen Hint of the Day!

Cauliflower hints.....


* Most grocery store cauliflower comes wrapped tightly in cellophane, which can trap moisture and promote rot. When you get it home, unwrap it immediately and transfer to a loosely sealed plastic bag, with a paper towel tucked in to absorb any excess moisture.

* You can cut cauliflower into florets and stored them, sealed, in a plastic bag in the fridge. They will last up to a week in a well-regulated refrigerator.

Wednesday, February 24, 2016

Panko Crusted Cubed Pork Steak w/ White Gravy, Mashed Potatoes and Green Beans

Dinner Tonight: Panko Crusted Cubed Pork Steak w/ White Gravy, Mashed Potatoes and Green Beans




Rain, a whole of rain! They say we should end up with around 2 inches or more. Possible turning to
snow overnight. It was Jennie -O Turkey Sausage Links, Simply Potatoes Hash Browns, and a slice of toasted Healthy Life Whole Grain Bread. Finished up some laundry for Mom and did some light cleaning. After lunch I dropped of a couple of boxes of packaged Crackers and Chips to the Oncology Treatment Center here in West Chester. Good to munch on something while being treated, it always helped me. Then dropped off a few cases of canned goods at a local food shelter. For dinner tonight I prepared a Panko Crusted Cubed Pork Steak w/ White Gravy, Mashed Potatoes and Green Beans.





I bought a of packages of Cubed Pork Steak at Kroger the other day. So I got the big three out to
bread it with; Flour, Egg Beater’s, and Panko Bread Crumbs. I seasoned the Steak with Sea Salt and Black Ground Pepper. Next I seasoned the Flour with Hungarian Paprika and rolled the Cube Pork in that and shook off the excess. Then I dipped it in the Egg Beater’s shaking off the excess and then pressed both sides in the Shake and Bake Seasoned Panko Bread Crumbs, making sure both sides was well covered. I heated up a medium size skillet, that I drizzled with Extra Virgin Olive Oil, on medium high heat. Added my Cubed Pork and fried both sides about 4 minutes per side, till each side was golden brown. Topped it with some Pioneer Peppered White Gravy. The Cubed Pork Steak came out delicious! Moist and very tender with a good flavor from the Paprika and all the other ingredients. As you can tell in the picture, the Steak was huge so I cut in half and I’ll have the other half for Breakfast in the morning.




For one side dish I prepared my favorite Mashed Potatoes, Bob Evans Mashed Potatoes. Easy to fix
and delicious. To prepare it just heat it up in the microwave for 6 minutes and it’s ready. To top my Mashed Potatoes and Cubed Pork Steak I made some Pioneer Peppered White Gravy. Another quick and easy prep and comes out piping hot and delicious. I topped both my Mashed Potatoes and Cubed Steak with it. Then I also heated up a small can of Del Monte Cut Green Beans. One delicious Country Comfort Food Dinner tonight! For dessert later a Jello Sugar Free Double Chocolate Pudding topped with Cool Whip Free.




Pioneer Brand Peppered White Gravy

Ingredients
Vegetable Shortening (Partially Hydrogenated Soybean and/or Cottonseed Oil), Bleached and Enriched Wheat Flour (Bleached Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Food Starch-modified, Corn Syrup Solids, Salt, Maltodextrin, Sodium Caseinate (A Milk Derivative), Mono and Diglycerides, Black Pepper, Sodium Citrate, Dipotassium Phosphate, Carrageenan, Artificial Flavor, Artificial Color.

Directions
1. Blend Peppered Gravy Mix with 1/2 cup cool water. Mix or whisk until lump free. Set Gravy Mix blend aside. 2. Bring 1-1/2 cups water to a full rolling boil. 3. Pour the Gravy Mix Blend into the boiling water. Stir vigorously with a fork or whisk until thickened. Remove from heat.

Nutrition Facts
Serving Size 1 serving (10 g)
Per Serving % Daily Value*
Calories 50
Calories from Fat 27
Total Fat 3.0g 5%
Saturated Fat 1.0g 5%
Sodium 250mg 10%
Carbohydrates 5.0g 2%
Sugars 1.0g

Wild Idea Buffalo Recipe of the Week - Grilled Steak Tournedos with Sauce Bearnaise

This week’s Wild Idea Buffalo Recipe of the Week is a Grilled Steak Tournedos with Sauce Béarnaise. To prepare this one you’ll be using Wild Idea Buffalo Tenderloin or Top Sirloin Steak. Nothing is anymore delicious than the Wild Idea Buffalo Steaks. Tender, moist, and so flavorful, they are incredible! Another winning recipe from Wild Idea Buffalo! You can find this recipe and even purchase the Wild Idea Buffalo Tenderloin or Top Sirloin Steak all on the Wild Idea Buffalo website. http://wildideabuffalo.com/

Grilled Steak Tournedos with Sauce Bearnaise
This classic, timeless favorite is simple to prepare, delicious and elegant. A great entree to serve for a dinner party or for a romantic dinner for two!

Entree Ingredients: per serving
1 – 5 or 8 ounce Filet Mignon Steak or Top Sirloin Steak
2 – tablespoon olive oil
2 - teaspoons salt
1 – teaspoon black pepper
1 – organic potato, baked or boiled
3 – spears asparagus
1 – lemon, quartered
Béarnaise Sauce recipe listed below

Preparation:

1 - Steak: Rinse steak under cold water and pat dry with paper towels. Pour 1 tablespoon of olive oil on a plate and add ¼ teaspoon salt & pepper each. Mix together and roll the steak into the seasoned olive oil. Cover and let rest for 2 hours before grilling. Preheat grill to high heat, 500°. Place prepared steaks on clean oiled grill grate over high heat. Grill steaks for 3 minutes on each side, with grill lid closed during cooking, for medium rare results. Remove from heat, season with a little more salt, cover and rest for 5 minutes.
2 - Potato: Bake or boil your potato and allow it to come to room temperature. Slice the potato into ½ inch circles. Over lap the potato slices into a tight pinwheel. Heat 1 tablespoon of olive oil in a sauté pan over medium high heat. Using a spatula, add the potato pinwheel to the pan and season with a little salt & pepper. Cook the potato pinwheel for about 5 minutes or until golden brown. Again, using a spatula, turn the potato pinwheel and cook for an additional 5 minutes or until lightly browned.
3 - Asparagus: Wash asparagus, and trim the thicker ends off. Using a potato peeler, peel one of the stalks into asparagus ribbons. Over high heat, bring one cup of water, plus a squeeze of fresh lemon juice and a teaspoon of salt to a boil. Add the asparagus spears and cook for 3 minutes, adding the asparagus ribbons during the last minute. Remove from water and place on a plate lined with a paper towel.
4 - To plate, place crispy potato pinwheel in the center of the plate, top with grilled steak, asparagus spears and ribbons, and drizzle with desired amount of sauce Béarnaise.
Béarnaise Sauce

Ingredients;
3 – egg yolks
1½ – tablespoons lemon juice
1 – tablespoon tarragon leaves
1 – teaspoon black pepper
¼ - teaspoon cayenne pepper, more if desired
1 – stick salted organic butter, melted and still hot
1½ - tablespoon white wine vinegar

Preparation:

1 - Place egg yolks, lemon juice, tarragon, pepper, and cayenne in a blender and blend until slightly thick.
2 - Add the melted, hot butter through the top, smaller opening of the blender while the blender is still running. Blend to incorporate. Sauce should be fairly thick.
3 - When ready to serve, flash blend again, adding the vinegar at the end. Season to taste.

http://wildideabuffalo.com/blogs/recipes/87651905-grilled-steak-tournedos-with-sauce-bearnaise

Latin Lettuce Wraps with Salsa

Lettuce Wraps with a Latin flare! From the CooksRecipes website it's - Latin Lettuce Wraps with Salsa. The Cooks website is loaded with fantastic recipe ideas of all cuisines!     http://www.cooksrecipes.com/index.html

Latin Lettuce Wraps with Salsa

Recipe Ingredients:

Roasted Tomato and Poblano Salsa:
8 plum tomatoes
Olive oil, to taste
2 poblano peppers
2 garlic cloves, unpeeled
1 white onion
1 tablespoon chopped fresh cilantro
Kosher salt, to taste

Lettuce Wraps:
1 pound Certified Angus Beef® ground beef
1 tablespoon adobo seasoning
2 cups cooked jasmine rice
2 limes, finely chopped zest; juice from one lime
2 tablespoons chopped cilantro
2 heads Bibb lettuce, washed, separated and drained

Cooking Directions:

1 - For Roasted Tomato and Poblano Salsa: Coat tomatoes in olive oil and roast in 400°F (205°C) oven until skins begin to blacken; remove skins, core and seed.
2 - Dry-roast poblanos until skins begin to blacken, place in paper bag to cool and remove skins and seeds.
3 - Dry-roast garlic until skin loosens and browns; remove skin.
4 - Slice onion into 1/4 inch pieces and grill until soft and slightly browned.
5 - In food processor fitted with cutting blade, lightly chop tomatoes, onions and garlic.
6 - Chop roasted poblanos by hand and stir into tomato mixture. Add 1 tablespoon chopped cilantro and season with salt.
7 - For Latin Lettuce Wraps: Season ground beef with adobo seasoning; brown beef and drain.
8 - Season cooked rice with finely chopped zest of two limes, juice of one lime and 2 tablespoons chopped cilantro.
9 - Serve lettuce, rice, beef and salsa in separate dishes so guests can build their own wraps.
Makes 6 servings.

http://www.cooksrecipes.com/sandwich/latin_lettuce_wraps_with_salsa_recipe.html

Kitchen Hint of the Day!

Another use for kitchen sponges......

The next time you purchase a pack of sponges, throw one in the fruit and vegetable drawer in the fridge. The sponge will absorb moisture before it can work its way into your produce, meaning it will last longer. Most kitchen sponges are also treated with anti-bacteria agents, giving your produce even extra protection. Replace the sponge when you replace the baking soda in your fridge, a couple of times a year.

Tuesday, February 23, 2016

Turkey Frank Cincinnati Style Cheese Coneys

Dinner Tonight: Turkey Frank Cincinnati Style Cheese Coneys




Good Morning, Good Afternoon, and Good Evening! Went out early this morning to get the morning
papers and what a beautiful Moon out there! It was getting ready to set in the Western sky and it was a beautiful site. For Breakfast I cooked up a couple Jennie - O Turkey Sausage, my favorite, a medium size Egg Sunnyside Up, a couple of toasted slices of Healthy Life Whole Grain Bread, and my morning cup of Bigelow Decaf Green Tea. One good start to my day! After Breakfast I ran the vacuum, dusted, and straightened up the house. Then later in the day we had to take Dad to the family doctor for a checkup. Beautiful day outside, sunny all day and in the 40's. For dinner tonight one my favorites, Turkey Frank Cincinnati Style Cheese Coneys.





I used Ball Park Smoked White Meat Turkey Franks. To prepare them, I boiled them. It took about 5
minutes and they were ready, plump, and delicious. As the Franks were cooking I opened up a can of Skyline Original Chili and heated that up, in a small sauce pan, for my Chili Topping. I served the Turkey Frank on a Aunt Millie’s Reduced Calorie Hot Dog Buns. Then topped it with the Chili, French’s Yellow Mustard, and Sargento Reduced Fat Sharp Cheddar Shredded Cheese. Put it altogether and you have a prime example of the World Famous Cincinnati Style Cheese Coney! Had a small side of some Skyline Oyster Crackers with a few drops of Frank’s Hot Sauce on them, which is a Cincinnati thing! We love our Chili, Chili Dogs, Chili Spaghetti, and Hot sauce here in the Cincinnati area. For dessert later a bowl of Del Monte No Sugar Added Peach Slices.





Ball Park Smoked White Turkey Franks

Ball Park Turkey Franks are so packed full of classic Ball Park satisfaction, don’t be surprised if he thinks he’s eating an original Ball Park.

Nutrition Facts Serving Size 50 G
Servings Per Container 8
Amount Per Serving Calories 45 Calories from Fat 0 % Daily Value* Total Fat 0 G 0 Saturated Fat 0 G 0 Trans Fat 0 G Cholesterol 10 Mg 3 Sodium 490 Mg 20 Potassium 3780 Mg 11 Total Carbohydrate 5 G 2 Dietary Fiber 0 G 0 Sugars 1 G Protein 6 G

http://ballparkbrand.com/#!/products/turkey




Skyline Chili

Enjoy the delicious taste of Cincinnati Skyline Chili. It is easy to make. This original chili has a
wonderful flavor. It Skyline Chili Can will be a welcome addition to your kitchen food supplies.
* Cincinnati chili
* Original taste

Ingredients:
Beef, Water, Tomato Paste, Corn Starch, Spices, Salt, Onion, Garlic, Paprika And Natural Flavors.
Directions:
Microwave: empty contents into microwave-safe container. Cover.Microwave on high power for at least 1 minute or until hot. Stove top:empty contents into sauce pan. Heat over medium heat until hot, stirring occasionally.

http://www.skylinechili.com/index.php

Diabetic Dish of the Week - Tabbouleh

This week's Diabetic Dish of the Week is Tabbouleh. I had never heard of this one, but came across it on the CooksRecipes website and wanted to pass it along. Looks like it would make a great side dish with Pork or Chicken. Using Bulgur Wheat along with tomato, cucumber, green onions, low-fat plain yogurt, and a nice varirty of herbs and spices! You can find this recipe at the CooksRecipes website, enjoy!       http://www.cooksrecipes.com/index.html


Tabbouleh

A nice change from rice and potatoes, this Tabbouleh is a tasty side dish that's blended with mint and oregano for a slightly sweet flavor.

Recipe Ingredients:

1 (5.25-ounce) package bulgur wheat
1 cup water
2 tablespoons vegetable oil
1/2 cup chopped seeded tomato
1/2 cup chopped cucumber
1/4 cup sliced green onions and tops
1 cup low-fat plain yogurt
1/4 cup Equal® Spoonful™
2 tablespoons lemon juice
2 cloves garlic, minced
1/2 teaspoon dried mint leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

Cooking Directions:

1 - Pour bulgur wheat into medium bowl; discard spice packet, if included in box of bulgur Mix water and oil into bulgur; let stand until water is absorbed, about 20 minutes.
2 - Stir tomato, cucumber and onions into bulgur Mix remaining ingredients; stir into bulgur mixture. Serve at room temperature or refrigerate and serve chilled.
Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): 160 cal., 5 g pro., 24 g carbo., 6 g fat, 2 mg chol., 213 mg sodium.

Food Exchanges: 1 Starch, 1 Vegetable, 1 Fat.

http://www.cooksrecipes.com/diabetic/tabbouleh-diabetic-recipe.html

Low-Calorie Dinners Packed with Produce

The more Produce you can work into your meals the better! To help you with that, from the EatingWell website it's Low-Calorie Dinners Packed with Produce. Toasted Quinoa Salad with Scallops & Snow Peas and Grilled Shrimp Skewers over White Bean Salad are just 2 of the healthy and delicious recipes you'll find here. And it's all on the EatingWell website, eat healthy and enjoy!       http://www.eatingwell.com/


Low-Calorie Dinners Packed with Produce

Healthy, low-calorie dinner recipes loaded with vegetables.
Pack your dinner with produce tonight—it’s naturally low in calories and makes meals more delicious and nutritious! Our healthy recipes make it easy to fill your dinner plate with fruits and vegetables—and keep your calorie intake in check. Start by cooking these satisfying, low-cal, produce-packed recipes.



Toasted Quinoa Salad with Scallops & Snow Peas
This scallop-studded quinoa salad gets an exciting texture from crunchy snow peas, red bell pepper and scallions. Feel free to substitute shrimp or thin slices of chicken for the scallops.....


Grilled Shrimp Skewers over White Bean Salad
Fresh herbs make all the difference in this light, summery bean salad that in turn makes an aromatic bed for the easy grilled shrimp. The shrimp and salad are wonderful together but you could also make them separately. Consider skewering and grilling scallops as another delicious option.......


Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard
Tossing chicken tenders with cornmeal gives these chicken nuggets great crunch without deep-frying. Blackberries (or raspberries, if you prefer) combined with whole-grain mustard make for a sweet-and-savory dipping sauce. Serve with: Steamed broccoli and carrots......



* Click the link below to get all the Low-Calorie Dinners Packed with Produce

http://www.eatingwell.com/recipes_menus/recipe_slideshows/low_calorie_dinners_packed_with_produce