Saturday, September 30, 2017

White Lake Perch w/ Potato Puffs

Dinner Tonight: White Lake Perch w/ Potato Puffs





To start my day off I Scrambled a couple of Eggs, fried a couple of Jennie - O Turkey Breakfast Sausage Links, toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread, and had a cup of Bigelow Decaf Green Tea. Went out to grab the morning papers and it was about 47 degrees and a
beautiful Fall dawn morning. A huge flock of Geese was flying southward overhead, the Season's are a changing! Overnight I took a pretty bad fall. I guess I was sleep walking, or attempting to. I didn't get to far without my walker. My entire right side is sore and cut my knee up. Not a good way to start the day off! Did a few light chores around the house and then headed outside to enjoy the beautiful Fall day. Got the cart out for most of the afternoon. For Dinner tonight its White Lake Perch w/ Potato Puffs.





I had purchased the White Lake Perch at Meijer and had a bag in the freezer. Sit it in the fridge
overnight to thaw. A couple of weeks ago had this same combination of the White Perch and Potato Puffs. It was so good I'm having it again! To prepare the fillets; I first took a large skillet and sprayed it with Pam Cooking Spray and then added a tablespoon of Extra Light Olive Oil to the pan and heated it medium heat. With the pan heating I got the fillets ready. I’ll be seasoning them with Morton’s Lite Salt and Zatarain’s Seasoned Fish-Fri Seafood Breading Mix. First Salted them and then put the Fillets in a plastic bag and added the Breading. Shook the bag until the Fillets were covered.





Then added a few of them to the preheated skillet. I fried them 3 minutes per side. They came out a golden brown! The Perch was delicious, just love fresh water fish as I do all Fish. Meijer is about the only store that carries the White Perch and they also will have Yellow Lake Perch from time to time.








Then for a side dish I prepared I had some Alexia Potato Puffs, that I had leftover in the freezer. To prepare them; Preheat the oven to 425 degrees F. Arrange the frozen potatoes in a single layer on a baking sheet lined with foil. Baked for 25, stirring halfway through the cooking time. Excellent Potato Product, browned up perfect with excellent seasoning. For Dessert later a Sugar Free Cherry Jello Cup.







Calories in White Lake Perch, wild
Serving Size: 1 oz

Calories 25.7.
Total Fat 0.3 g.
Saturated Fat 0.1 g.
Polyunsaturated Fat 0.1 g.
Cholesterol 25.5 mg.
Sodium 17.6 mg.
Potassium 76.2 mg.
Total Carbohydrate 0.0 g.

Meanwhile back at the SayersBrook Bison Ranch......BISON SUMMER SAUSAGE CHEESY POTATO CASSEROLE


This week from the SayersBrook Bison Ranch (http://www.sayersbrook.com/) its a recipe for a BISON SUMMER SAUSAGE CHEESY POTATO CASSEROLE. Made with the delicious SayersBrook Bison Ranch - Traditional Bison Summer Sausage. Take your Casserole to new taste level! Bison Summer Sausage is just one of many items that you can purchase at the SayersBrook site (http://www.sayersbrook.com/). You can choose from items like Elk, Wild Boar, Duck, Ostrich, Bison, and more! So check out the site today. With the Holiday Season inching closer try a a Elk or Bison Roast! On to the recipe for BISON SUMMER SAUSAGE CHEESY POTATO CASSEROLE. Enjoy and Eat Healthy!



BISON SUMMER SAUSAGE CHEESY POTATO CASSEROLE
Bison Summer Sausage is a delicious way to jazz up any casserole. This cheesy potato concoction is tasty, easy to prepare and can be served for lunch or supper.

Bison Summer Sausage Cheesy Potato Casserole

prep 15 minscook 1 hour, 2 minstotal 1 hour, 13 mins
author adapted from cd kitchen
yield 8 servings
This recipe name is long but the recipe is easy. Our bison summer sausage gives it a special zing. Delicious and quick to make.

Ingredients

1 package (30 ounce size) frozen hash brown potatoes, shredded or cubed kind2 cups shredded sharp Cheddar cheese1/2 cup shredded Parmesan cheese1 cup sour cream1 can (10.5 ounce size) cream of potato soup, undiluted1/2 small onion, chopped1 link Sayersbrook Bison Summer Sausage sliced into "coins"salt and pepper to taste

Instructions

Heat oven to 350°F. Combine the frozen potatoes, Cheddar and Parmesan cheeses, sour cream, potato soup, onion, and Sayersbrook Bison Summer Sausage in a bowl. Mix well. Spoon the mixture evenly into a baking dish. Bake at 350 degrees F, uncovered, for 1 hour or until the potatoes are cooked and the top is lightly browned and bubbly. Serve hot.
courses lunch or dinner.
http://cooking-buffalo.com/




Traditional Bison Summer Sausage
A delicious high protein, low fat snack. Also great for meat and cheese platters. This truly is a snack for all seasons. 8 (6 oz) chubbs of Traditional Bison Summer Sausage.
A snack for all seasons. 8 (6 oz) chubbs of Bison Summer Sausage. Ready to serve
http://www.sayersbrook.com/traditional-bison-summer-sausage-8-x-6-oz/




SATISFACTION GUARANTEE

Toll Free
1-888-854-4449 | or: 1-888-472-9377
Fax: 855-398-4409
2056 hwy 195, Hermann, MO 65041
info@sayersbrook.com
http://www.sayersbrook.com/

Eat to Beat Diabetes: Diabetic Breakfasts That Boost Your Energy

From the Diabetic Living Online website its - Eat to Beat Diabetes: Diabetic Breakfasts That Boost Your Energy. Start you r day the healthy day with delicious and healthy recipes like; Mediterranean Breakfast Sandwich, Fast Omelet-Topped Rosemary Veggies, and Sausage and Sweet Pepper Hash. Find these and much more all at the Diabetic Living Online website. Enjoy and Eat Healthy!  http://www.diabeticlivingonline.com/



Eat to Beat Diabetes: Diabetic Breakfasts That Boost Your Energy
Kick-start your day with diabetes-friendly breakfast recipes that are packed with nutrition and satisfaction. Enjoy healthy breakfast sandwiches, superfood smoothies, omelets, yogurt parfaits, and more.


Mediterranean Breakfast Sandwich

Create a breakfast sandwich worthy of your favorite cafe. Spinach, rosemary, and feta cheese give this low-carb breakfast sandwich a flavor boost, and the eggs and multigrain bread provide energy-packed protein and fiber.......


Fast Omelet-Topped Rosemary Veggies

This quick and easy omelet comes together in no time flat so you can enjoy a protein-packed breakfast even on busy mornings. Plus, this breakfast will keep you fuller longer and has just 18 grams of carb per serving.......


Sausage and Sweet Pepper Hash

This slow cooker diabetic breakfast recipe is perfect for a weekend brunch. Fuel up for the day with a delicious low-carb hash mixture featuring chicken sausage, sweet peppers, and Swiss cheese. Complete the meal with a side of eggs..........



* Click the link below to get all the - Eat to Beat Diabetes: Diabetic Breakfasts That Boost Your Energy

http://www.diabeticlivingonline.com/diabetic-recipes/breakfast/eat-to-beat-diabetes-diabetic-breakfasts-boost-your-energy

Kitchen Hint of the Day!

Making Chili......


If your chili is too thin, try adding tomato paste to thicken it. Add the tomato paste in small amounts until the desired thickness is reached. If the tomato paste doesn't work, try a small amount of cornstarch or flour.  Some people even say a tablespoon or two of instant mashed potatoes work to thicken a chili. I've found the best Chili is cooked in a Crock Pot and let simmer all day! Chili on!

Friday, September 29, 2017

Roasted Garlic and Cracked Black Pepper Pork Tenderloin w/ Mashed Potatoes and Cut Green Beans

Dinner Tonight: Roasted Garlic and Cracked Black Pepper Pork Tenderloin w/ Mashed Potatoes, Cut Green Beans, and Texas Toast







For Breakfast this morning I made some Simply Potatoes Shredded Hash Browns, Heated up some Meijer Diced Ham, fried an Egg Sunnyside Up, and made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bowl and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns then put the Sunnyside Up Egg on to top it off. Mostly sunny and a high of 75 degrees, a beautiful Fall Day! Got some housework done inside and then got the cart out to do a little yard work. Rode around the neighborhood and down by the lake . For Dinner tonight I prepared a Roasted Garlic and Cracked Black Pepper Pork Tenderloin w/ Mashed Potatoes, Cut Green Beans, and Texas Toast.



Hard to beat a good Pork Roast Meal! I’m using a Smithfield – Roasted Garlic and Cracked Black Pepper Fresh Pork Tenderloin. Kroger had them on sale again so I picked one up. It comes already seasoned, Roasted Garlic and Cracked Black Pepper. I just added a bit of McCormick Grinder Sea Salt.










To prepare it I preheated the oven at 425 degrees. I then took a small roast pan and sprayed it with
Pam Cooking Spray and 1/2 tablespoon of Extra Light Olive Oil. As I said the Roast is already seasoned with Roasted Garlic and Cracked Black Pepper, I lightly Salted it with some McCormick Grinder Sea Salt. I then baked until I had an internal temperature of 150 degrees, a total of about 31 minutes. Seasoned perfectly, excellent taste, and very moist!







To go with the Pork Tenderloin you always have to have Mashed Potatoes! I prepared some Bob
Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better.












Then I heated up a large can of Del Monte Cut Green Beans. Just empty the can into a sauce pan and heat until heated through. One delicious meal tonight. I also baked a slice of New York Bakery Lite Texas Toast, It’s fewer calories, carbs, and fat than normal Texas Toast. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.









Smithfield – Roasted Garlic and Cracked Black Pepper Fresh Pork Tenderloin

Nutrition Facts
Serving Size 4 oz
Amount Per Serving
Calories: 110 Calories from Fat:
% Daily Value*
Total Fat 2.0g 3%
Saturated Fat .5g 3%
Trans Fat 0.0g
Cholesterol 55.0mg 18%
Sodium 190.0mg 8%
Total Carbohydrate 3g
Dietry Fiber 1g
Sugars 0.0g
Protein 19.0g
http://www.smithfield.com/products/marinated-pork/peppercorn-garlic-marinated-fresh-pork-tenderloin/

Jennie - O Turkey Recipe of the Week - Classic Turkey Sandwich

This week's Jennie - O Turkey Recipe of the Week is - Classic Turkey Sandwich. Classic Comfort Food for this week's recipe, a Classic Turkey Sandwich. Using both JENNIE-O® Turkey Bacon and JENNIE-O® Herb Roasted Turkey Breast with toppings of Tomato and Lettuce served on Wheat Bread. Easy, Simple, and Delicious! You can find this recipe and find out about the Jennie - O Turkey products that make the recipe all at the Jennie - O Turkey website. Enjoy and Make the SWITCH!  https://www.jennieo.com/



Classic Turkey Sandwich
It’s called the classic turkey sandwich because it’s the most-popular—and for good reason. Piled high with lettuce, tomato, lean turkey bacon, and herb roasted turkey breast, this recipe is under 300 calories per serving.

INGREDIENTS

2 slices JENNIE-O® Turkey Bacon
2 slices wheat bread
1 lettuce leaf
2 slices JENNIE-O® Herb Roasted Turkey Breast, from the service deli
2 to 3 slices tomato

DIRECTIONS

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) Top one slice of bread with lettuce, turkey, bacon and tomato. Add remaining bread.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories270
Protein23g
Carbohydrates27g
Fiber2g
Sugars5g
Fat9g
Cholesterol50mg
Sodium970mg
Saturated Fat1.5g
https://www.jennieo.com/recipes/576-classic-turkey-sandwich

Slow Cooker Appetizers and Side Dishes

From the Diabetic Living Online website its Slow Cooker Appetizers and Side Dishes. Delicious and Diabetic Friendly recipes like; Hot Wing Dip, Five-Spice Chicken Wings, Thai Chicken Wings with Peanut Sauce, and Barbecue Turkey Wedges. Can you tell I love Wings! Find these and more all at the Diabetic Living Online website. Enjoy and Eat Healthy!  http://www.diabeticlivingonline.com/


Slow Cooker Appetizers and Side Dishes
Fix these diabetes-friendly appetizers and side dishes quickly, then let them simmer in the slow cooker until they're ready to serve. We've also suggested some fresh salad and vegetable dishes to pair with your slow cooker meals.


Hot Wing Dip
Blue cheese salad dressing balances the hotness of the bottled Buffalo wing sauce, making this a crowd-pleasing dish. Serve with crisp celery sticks......


Five-Spice Chicken Wings
Slow-cooked wings soak up the flavor of plum sauce and spices, creating an Asian taste sensation. Sprinkle with slivered green onions for a pop of color.......


Thai Chicken Wings with Peanut Sauce
These homemade Thai-style appetizers are easy to fix with chicken-wing drummettes and help from a slow cooker. The peanut butter sauce gets its zest from garlic, ground ginger, and crushed red pepper.......


Barbecue Turkey Wedges
Top oven-crisped pita wedges with this savory slow-cooked mixture of tomatoes, barbecue sauce, and lean ground turkey for easy appetizers. Chopped onion and cucumber make a pretty garnish......



* Click the link below to get all the Slow Cooker Appetizers and Side Dishes
http://www.diabeticlivingonline.com/diabetic-recipes/appetizer/slow-cooker-appetizers-side-dishes?page=0

Kitchen Hint of the Day!

Oh those Sweet Potatoes.......


How healthy are Sweet Potatoes you ask - Sweet potatoes are an excellent source of vitamin A (in the form of beta-carotene). They are also a very good source of vitamin C, manganese, copper, pantothenic acid and vitamin B6. Additionally, they are a good source of potassium, dietary fiber, niacin, vitamin B1, vitamin B2 and phosphorus.

Thursday, September 28, 2017

Cheese and Turkey Chili Dogs

Dinner Tonight:  Cheese and Turkey Chili Dogs






For Breakfast this morning I made a 2 Egg Cheese Omelet along with 2 Jennie – O Turkey Breakfast Patties, toasted a slice of Aunt Millie’s Light Whole Grain Bread, and a cup of Bigelow Decaf Green Tea. Outside it’s a bit cooler, 47 degrees this morning and a high of 73 degrees. It looks like more of Fall like weather has moved in finally! Cleaned the brushes of our vacuum then cleaned the house, dusted and vacuum. Then outside got my handy leaf blower out and cleaned the deck and driveway off. After Lunch I repotted a couple of flowers for Mom, sure is nice out! Then got the cart out and enjoyed the rest of the afternoon. Went around the neighborhood and down to the lake. For Dinner tonight Cheese and Turkey Chili Dogs.



I had just enough of my 2 Bean Turkey Chili leftover to make some Cheese and Turkey Chili Dogs. To make them I'll need; 3 Bean Turkey Chili, Ball Park Smoked Turkey Franks, Aunt Millie’s Reduced Calorie Whole Grain Hot Dog Buns, French’s Yellow Mustard, and Sargento Reduced Fat Shredded Sharp Cheddar Cheese. Them are some good fixings to make some Coneys with!








To prepare them; Heat the Chili in a medium saucepan until just heated through. Next I cooked the Hot Dogs. I used a medium size sauce pan, filled 3/4 full of water and heated to a boil. When water was boiling I added the Franks, boiled for 5 minutes. Removed the pan from the heat, drained the water, and prepared the Cheddar Chili Dogs. Spread each Bun with Mustard. Place a Hot Dog in each Bun and top with Beans. Sprinkle each with Cheese. These turned out fantastic, love the Chili and Cheddar toppings.





Served it with some Ruffles Reduced Fat Potato Chips and some Lay’s Ranch Dip. Also had a
Caffeine Free Diet Coke. For Dessert later a Weight Watcher's Cookies and Cream Ice Cream Bar.












Ball Park Smoked White Meat Turkey Franks – Dial up the lean while you dial in the flavor

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

It's Nuts I tell you.......PEPPERONI SALAMINI



This week from the nuts.com website (https://nuts.com/) its the perfect snack for your next party PEPPERONI SALAMINI. They are bite sized  cured meat with pepperoni. I'm going to order some for the upcoming Holidays! These look to be perfect for party snacks or just watching movies or sports. But this is just one of countless healthy and delicious snacks that you can purchase at the Nuts site (https://nuts.com/). You can choose from items like; NUTS, DRIED FRUIT, CHOCOLATES and SWEETS, SNACKS, COFFEE and TEA, COOKING and BAKING, and GIFTS. You can purchase most items in small amounts or in bulk. Plus there's FREE shipping on orders over $59, see for details. Now on to more info on PEPPERONI SALAMINI. Enjoy and Eat Healthy!



PEPPERONI SALAMINI
Transform your expectations of cured meat with pepperoni “salamini,” bite-sized morsels for tasting or travel. Savor the taste of pork raised without antibiotics or growth promotants on 100% vegetarian feed. Salamini are ready-to-eat as soon as you open the package; no utensils or peeling required. These have a slight snap to them typical of a European salami. Choose a quick and easy addition to a stand-out charcuterie platter with pepperoni salamini.

Slow-cured and 100% gluten-free. Made in the USA. Keep cool and refrigerate after opening.

Ingredients
Pork, Sea salt, Contains less than 2% of the following: Turbinado sugar, Natural flavoring, Wine, Sweet paprika, Garlic, Lactic acid starter culture, Edible collagen casing. Packaged in the same facility as peanuts, tree nuts, soy, and milk products.

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

Amount per serving
Calories 100
Calories from Fat 60
%DV
Total Fat 7g 11%
Saturated Fat 2.5g 13%
Cholesterol 25mg 8%
Sodium 430mg 18%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 8g
Storage
Store in a cool dry place. Refrigeration is not needed.
https://nuts.com/cookingbaking/cheese-curedmeats/pepperoni.html



Order securely online or call us:
800-558-6887 or 908-523-0333
https://nuts.com/

Turkey and Cheese Plate


Passing along the easiest made appetizer you can make, also one delicious and healthy appetizer. It's the Turkey and Cheese Plate from the Jennie - O website. Made with fruits, cheese, crackers, and sliced Jennie - O Deli Turkey. Mix and match all different ways! Enjoy and Make the SWITCH!  https://www.jennieo.com/

Turkey and Cheese Plate
Create a simple turkey and cheese plate to keep guests happy while you prepare the main course. This plate features grapes, various cheeses and thinly sliced deli turkey.

DIRECTIONS

1) Pick up a variety of fruit, cheese and deli turkey at your local grocer.
2) Arrange it on a serving platter or plate.

https://www.jennieo.com/recipes/1084-turkey-and-cheese-plate


Kitchen Hint of the Day!

Butter it up...........


Next time you grill a steak or fish try this butter topping - Make flavored butter by stirring chopped fresh herbs or garlic into softened butter. Use a fork to work the herbs in thoroughly. Serve with the grilled meats or fish!

Wednesday, September 27, 2017

Bacon and Cheese Buffalo Burger w/ Baked Fries

Dinner Tonight: Bacon and Cheese Buffalo Burger w/ Baked Fries





For Breakfast this morning I toasted a Healthy Life Whole Grain English Muffin and topped it with Smucker's Sugarless Blackberry Jam. Then I also had my morning cup of Bigelow Decaf Green Tea.
Partly sunny, 85 degrees and humid out today. Parts of the area got rain showers. My hearing is finally back in both ears. Sure glad, I've always had excellent hearing. I got the leaf blower out and cleaned off the deck and driveway areas. Trees are turning colors and leaves are falling around here. We had to have Dad at the doctor's at 1:30 this afternoon for a checkup. For Dinner tonight I satisfy my Buffalo Burger craving. I prepared a Bacon and Cheese Buffalo Burger w/ Baked Fries. For Dinner tonight I satisfy my Buffalo Burger craving. I prepared a Bacon and Cheese Buffalo Burger w/ Baked Fries.




I just love these Buffalo Burgers! I made this one combining my two favorites, Wild idea Buffalo and Jennie – O Turkey! I used Jennie – O Turkey Bacon for my Burger topping. Heated up a medium size skillet on medium high heat and fried the Bacon until it was crisp. Removed it from the skillet to a Paper Towel lined plate, and set aside. Always remember when frying Bacon use Bacon Math. Just decide how many slices you’ll need and double it. Because, at least when I fry Bacon, you end up eating as much as you fix as you’re preparing it! For the Buffalo Burger I used my favorite Buffalo, the Wild Idea Buffalo 1/3-Lb Buffalo Burgers as usual. Just love these Buffalo Burgers; meaty, juicy and just flat out delicious! Preheated up a small skillet that I sprayed with Pam Cooking Spray, seasoned my Burger with McCormick Grinder Sea Salt and Peppercorn Medley. I then pan fried it, in Extra Light Olive Oil, about 3 1/2 minutes per side, after flipping the Burger I added my slice of Cheese, Kraft Deluxe Sharp Cheddar with about 1 minute of cooking time left. Topped it with the Turkey Bacon and served it on a Aunt Millie’s Reduced Calorie Hamburger Bun. Love a good Burger and love these Wild Idea Buffalo Burgers, and topped with the Jennie – O Turkey Bacon it just adds to the goodness!



To go with my Burger I baked some Alexia Organic Yukon Select Fries. Seasoned them with
McCormick Grinder Sea Salt and Peppercorn Medley. Baked them at 425 degrees for 16 minutes. They bake up beautifully and seasoned just right, excellent Fry! Plus they are only 120 calories and 15 net carbs. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.









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.
http://buy.wildideabuffalo.com/collections/a-la-carte/products/3-1-3-lb-ready-made-buffalo-burgers-1-lb-pack












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

https://www.alexiafoods.com/products/fries/yukon-gold-julienne-fri

Wild Idea Buffalo Recipe of the Week - Sausage Stuffed Ravioli

This week's Wild Idea Buffalo Recipe of the Week - Sausage Stuffed Ravioli. Delicious Sausage Stuffed Ravioli stuffed with Wild Idea Buffalo Italian Sausage along with  cremini mushrooms, grated Pecorino Romano or Parmesano Reggiano cheese, and green onions. Also included are recipes for the pasta dough and sage butter. You can find this recipe at the Wild Idea Buffalo website and purchase the Wild Idea Buffalo Italian Sausage along with all the other cuts of Buffalo and products. Enjoy and Eat Healthy!  https://wildideabuffalo.com/



Sausage Stuffed Ravioli
A month ago I had the privilege of spending a couple of weeks in Italy. One of my favorite pasta dishes while I was there was a sausage and mushroom stuffed ravioli with sage butter. After about two weeks of being home I gave into my cravings and gave making homemade pasta another try. I won’t lie, it is a little tricky, but once you have the hang of it, it gets a little easier. The end result wasn’t as perfect as what I was served, but it was delicious and my family loved.
Note, I made a smaller batch, which made about 50 ravioli’s, but the recipe could easily be doubled. And, if made ahead it would be great for a crowd (but, I wouldn’t make it and have company on the same day).

Sausage Filling:
½ - pound Wild Idea Buffalo Italian Sausage
8 - ounces cremini mushrooms, stemmed and coarse chopped
1 - cup grated Pecorino Romano or Parmesano Reggiano cheese
2 - tablespoons cream
4 - green onions, coarse chopped
2 - teaspoons olive oil
2 - teaspoons butter
1 - teaspoon black pepper

Preparation:

* In a sauté pan over medium high heat, add olive oil and butter.
* Add mushrooms and sauté for about 5 minutes.
* Crumble the Buffalo Sausage into the pan and stir into the mushrooms. Sauté until cooked through, about 5 minutes.
* Remove the pan from heat and transfer the sausage to a food processor along with the cream. Pulse process until the mixture is incorporated.
* Add the cheese and pulse process again until incorporated.
* Scrape down the sides and along the bottom to incorporate any missed pieces and add the green onions. Flash process, leaving bits of green visible.
* Remove the blade and cover until you are ready to use. You can also make this ahead and refrigerate for a later use.
Pasta Dough:
1 - cup semolina flour *I blended this flour in my smoothie blender to make a little more fine.
1 - cup high protein flour or all-purpose flour +
1 - teaspoon salt
3 - eggs, beaten
1 - tablespoon olive oil +
1 - egg white, beaten

Salt for pasta water
Sage leaves and lemon wedges for garnish

Preparation:

* Place flour and salt in a mixing bowl and stir.
* Create an impression in the center of the flour and add the eggs and oil.
* Using a dough hook, mix the ingredients together. If too stiff, add a little cold water. Cover your mixer with a dishtowel to avoid flying dough.
* Scrape the dough off of the hook occassionally and continue to beat the dough for an additional 6 minutes on low to medium low speed.
* Remove the dough and place on a floured surface. Knead the dough a few times by hand and shape into a ball. Rub with a little oil and cover with plastic wrap and allow the dough to rest for 30 minutes.
* Cut your dough into manageable pieces. I cut mine into 8 pieces.
* Press each piece into a rectangular shape with your hand, before running it through a pasta machine or rolling it out by hand.
* Set your pasta machine to 2, so the dough will easily pass through, yet flatten out on the first time through. Reset the dial to 5 and send the flattened pieces through again, catching the sheets with your hand as it comes through the pasta machine and pulling it forward. The dough will be very fragile.
* Lay your pasta strips on a lightly floured surface.

 Assembly Preparation:

* Starting half an inch form the end of a pasta strip place half a tablespoon of filling (or desired
amount). Continue down the sheet every inch on half of the pasta sheets.
* Brush the egg whites between the sausage fillings.
* Place another sheet on top of the sausage-covered sheets and press down in between the fillings.
* Cut in between the fillings with a knife and seal the edges together with a fork. *At this point you can cover the ravioli’s, refrigerate and cook at a later time.
* Bring a large pot of cold water to a boil and add 2 tablespoons of salt as the water starts to bubble (it’s an Italian thing).
* Drop Ravioli’s into the pot, adding only as many as the pot will hold without crowding them. I did about 10 at a time. Boil for two minutes and remove with slotted spoon and place on a platter. Repeat until finished.
To Serve: Place 4 to 5 Ravioli’s on each plate, and drizzle with Sage Butter. Garnish with fried sage leaves, slivers of cheese, and lemon.

Sage Butter: In a saucepan over medium heat, add 1 - stick salted butter and 2 small bundles of fresh sage leaves or about 1/3 cup fresh sage leaves. Allow butter and leaves to simmer, stirring occasionally for about 5 minutes. Reduce heat if needed. Remove butter from heat until needed. Remove leaves and drizzle over the pasta.
https://wildideabuffalo.com/blogs/recipes/sausage-stuffed-ravioli

Quick and Easy Chili Recipes

From the EatingWell website and Magazine its Quick and Easy Chili Recipes. It's the first week of the Fall Season which means its Prime Time Chili Season! Delicious Chili recipes like; Chili-Cheese Nachos, Easy Vegetarian Chili, and Sweet Potato and Black Bean Chili for Two. Find these and much more all at the EatingWell website. Enjoy and Eat Healthy!  http://www.eatingwell.com/



Quick and Easy Chili Recipes
Find healthy, delicious black bean chili recipes, from the food and nutrition experts at EatingWell.


Chili-Cheese Nachos
Make nachos a healthy dinner when you top them with an easy 30-minute chili. Serve this healthy recipe with sliced scallions, avocado, fresh tomatoes and sour cream, if desired.....


Easy Vegetarian Chili
Canned beans and tomatoes make this quick vegetarian chili recipe ready to go in just 30 minutes. Serve over rice or couscous, or with tortilla chips for added crunch, and add extra toppings as you see fit—sliced scallions, chopped fresh cilantro, diced avocado and sliced jalapeños are all tasty choices.....


Sweet Potato and Black Bean Chili for Two
This satisfying vegetarian chili for two is studded with black beans and sweet potatoes. Serve with some warmed corn tortillas and tossed salad with orange segments and avocado......



* Click the link below to get all the Quick and Easy Chili Recipes
http://www.eatingwell.com/recipes/18951/cooking-methods-styles/quick-easy/dinner/chili/

Ohio Festivals Sept. 29- Oct. 1, 2017

September 28, 2017 - Celebrity Chef Tour - Columbus, Ohio
Benefiting the James Beard Foundation, featuring Award-Winning Chefs
https://www.jamesbeard.org/celebrity-chef-tour


September 29-30, 2017  Annual Ohio Swiss Festival - Sugarcreek, Ohio
Held in Sugarcreek, the Little Switzerland of Ohio, with parades, queen pageant, musical entertainment, rides, 5K Swiss Cheese Chase, cheese auction, cheesemaking contest, Steintossen stone throwing, yodeling Swiss cheese eating and Swiss costume contests. Sample award-winning wine & cheese from our local artisans throughout the festival.
http://www.ohioswissfestival.com/


September 30, 2017  35th Annual Country Applefest - Lebanon, Ohio
The Warren County Fairgrounds in Lebanon will be filled with homemade crafts, great food and entertainment. Enter the apple bake off contest.
http://www.countryapplefest.com/

Kitchen Hint of the Day!

Cook your Chili early......


Either cook your chili the day before or early in the morning of the day you're going to eat it.  By cooking the day before, letting it cool, then refrigerating overnight, you give all the flavors in your chili time to blend.  If you're short on time, preparing the chili in the morning and letting it simmer all day is a good method of cooking, get that Crock Pot going!

Tuesday, September 26, 2017

3 Bean Turkey Chili w/ Johnny Cakes

Dinner Tonight: 3 Bean Turkey Chili w/ Johnny Cakes



Feeling a little better today, hopefully I'll be back to 100% soon! This has been one nasty ear
infection. For Breakfast this morning I prepared a Poached Egg, 2 Jennie - O Turkey Breakfast Sausage Patties, toasted a slice of Aunt Millie's Light Whole Grain Bread, and a cup of Bigelow Decaf Green Tea. Outside we had a high of 91 degrees and a bit humid out. But the temps are going to start to fall everyday a bit from here. By the weekend highs in the 60's and low 70's. After Lunch I got the Cart out of the shed and the leaf blower and trimmer and got some yard work done. Tonight’s Dinner, 3 Bean Turkey Chili w/ Johnny Cakes.


I'm having my 3 Bean Turkey Chili for Dinner! I'm using my last container that I had in the freezer, so I'll be making more soon! I sit the container in the fridge overnight to thaw. So today I'll just empty the contents into a small sauce pan and let it slowly heat on medium low until heated through. The Chili freezes and reheats so easy and tastes like it's made that day! I also made a small batch of Johnny Cakes which I love having with Chili. I topped my Chili with some fresh shredded Smoked Gouda and a splash or two of Frank's Hot Sauce. This hit the spot! Below I've left the original post on the ingredients and instructions on how to make the 3 Bean Turkey Chili and the Johnny Cakes. Enjoy!




When I prepare my Chili I prepare the Ground Turkey and mix the Beans the night before. So the
morning I'm making it everything is ready! I had the Crock Pot set up also. To make the Chili I’m using Jennie -O Lean Extra Lean Ground Turkey Breast. The 3 Beans I use are 1 Can (16 oz.) Bush’s Chili Beans (Black 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 a 1/2 a Red Onion (medium Chopped or Minced), 1 Jalapeno Pepper (Seeded and Chopped), and 3 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.



The first thing I do is get the Crock Pot out and put in a Glad Crock Pot Liner. The Liners are incredible, just line your Crock Pot with one and spray it with Pam Cooking Spray. Now you are set to go. It makes for one easy clean up, just remove it when done and give the inside of your Crock Pot a quick wipe down and your clean up is done! On with the recipe.







The Beans and Ground Turkey were prepared last night. I started by opening all 3 cans of Bush Beans into a large bowl and stirred until mixed. Then in the morning, I added the Beans to Crock Pot.
To prepare the Turkey, I started 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 put it in a large plastic container and on into the fridge after it had cooled a bit. Then this morning I added everything to the Crock Pot. Throw in a 1/2 cup of Water, stirred twice, 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. Served it topped with some Sargento Reduced Fat Shredded Sharp Cheddar Cheese and a couple of shakes of Frank’s Red Hot Sauce. Also a side of Johnny Cakes, recipe below.






To prepare the Johnny Cakes (I love these…) all you’ll need is: Pam w/ Olive Oil Non – Stick Spray,
1/4 cup Extra Light Virgin Olive Oil, 1 3/4 cups Low Fat Buttermilk, and 2 cups Martha White Self Rising Enriched White Corn Meal Mix. Just mix all your ingredients in a large bowl. Spray your Pam on a Flat Top Griddle or large Skillet and preheat on medium low, I use the Flat Top Griddle. When the Griddle is heated add your batter. You can make the Cakes any size you want from half-dollar size to regular pancake size cakes. After the bottom side turns golden brown flip over and let the other side get golden brown. The Cornbread works perfect with Chili! For Dessert/Snack later a bowl of Skinny Pop - Pop Corn and a Diet Dr. Pepper to drink.







3 Bean Turkey Chili
Ingredients
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.

Directions:
*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.







Johnny Cakes (My way)

Ingredients:

Pam w/ Olive Oil Non – Stick Spray
1/4 cup Extra Virgin Olive Oil
1 3/4 cups Buttermilk
2 cups Martha White Self Rising Enriched White Corn Meal Mix

Directions:

Just mix all your ingredients in a large bowl.
Spray your Pam on a Flat Griddle or large Skillet and preheat on medium low, I use the Flat Griddle.
When the Griddle is heated add your batter. You can make the Cakes any size you want from half-dollar size to regular pancake size cakes. After the bottom side turns golden brown flip over and let the other side get golden brown. Serve while warm and enjoy!

Diabetic Dish of the Week - Raspberry Cheese Tarts

This week's Diabetic Dish of the Week is - Raspberry Cheese Tarts. Reduced Fat Cream Cheese, Non-Fat Yogurt, Egg Substitute, Raspberries, and Splenda all combine to make this week's recipe. A perfect Diabetic Friendly Dessert. It's from one of my favorite sites, which has a huge selection of all recipes, the CooksRecipes website. http://www.cooksrecipes.com/index.html


Raspberry Cheese Tarts
Low-fat and low-sugar raspberry cream cheese tarts.

Recipe Ingredients:

Crust:
1 1/4 cup graham cracker crumbs
1/4 cup Splenda® Granular
5 tablespoons light margarine

Filling:
4 ounces reduced fat cream cheese
1/2 cup plain non-fat yogurt
1 cup Splenda® Granular
1/2 cup egg substitute
1 cup frozen raspberries

Cooking Directions:

1 - Preheat oven to 350°F (175°C).
2 - Blend crust ingredients together in a small mixing bowl. Stir until well blended. Line 10 muffin cups with paper liners. Press 1 tablespoon of crust into each lined cup. Set aside.
3 - Place cream cheese in a small bowl. Beat with an electric mixer until soft. Add yogurt and beat until smooth (approximately 1 minute).
4 - Add Splenda® Granular and egg substitute. Mix until well blended.
5 - Place 4 to 5 frozen berries on top of the crust lined muffin cups. Pour cheese filling on top, evenly dividing among the 10 cups.
6 - Bake in a preheated 350°F (175°C) oven 15 to 20 minutes or, until firm to the touch. Chill for approximately 2 hours before serving.
Makes 10 servings.

Nutritional Information Per Serving (1/10 of recipe; 1 tart): Calories 110, Calories from Fat 45, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 5 mg, Total Carbohydrate 12 g, Sodium 160 mg, Dietary Fiber 1 g, Sugars 4 g, Protein 3 g.
http://www.cooksrecipes.com/diabetic/raspberry_cheese_tarts_recipe.html

Healthy Fish and Seafood Recipes

From the Diabetic Living Online website its - Healthy Fish and Seafood Recipes. Delicious and Diabetic Friendly Fish and Seafood Recipes. You can find recipes like; Fish and Chips-Style Cod, Shrimp Po' Boys, and San Francisco Seafood Stew. Find these and more all at the Diabetic Living Online website. Enjoy and Eat Healthy!  http://www.diabeticlivingonline.com/


Healthy Fish and Seafood Recipes
Add more fish and seafood to your diabetes meal plan with these tasty and easy-to-make recipes. Bonus: Many of these healthful fish dishes contain omega-3s, which may reduce risk of heart disease and stroke.


Fish and Chips-Style Cod
Enjoy every bite of this beer-battered fish without worrying about a carb overload. Each serving -- two pieces of fish -- has only 4 grams of carb.
TIP: Although it's tempting to eat this recipe alongside calorie-laden potato chips or packaged fries, opt for a side of oven-baked potato wedges. That way you can control the amount of salt and oil used. Even healthier: Serve with your favorite crunchy veggie or atop salad greens.......


Shrimp Po' Boys
This plump shrimp sandwich is just a short, healthier step away from the Louisiana favorite. It still has all the fixings -- Cajun shrimp, lettuce, onions, and French bread -- but it's lower in fat and carbs than the Southern classic.......


San Francisco Seafood Stew
Combine all of your seafood favorites in this sumptuous stew. Bring back the heritage of this recipe by gathering friends around the dinner table to enjoy a dish once known for bringing the community together.......



* Click the link belowto get all the Healthy Fish and Seafood Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/fish/healthy-fish-seafood-recipes

Kitchen Hint of the Day!

An Apple a day........


Apples are extremely rich in important antioxidants, flavanoids, and dietary fiber. The phytonutrients and antioxidants in apples may help reduce the risk of developing cancer, hypertension, diabetes, and heart disease. Plus they taste incredible!

Monday, September 25, 2017

Pan-Fried Oysters Recipe w/ Roasted Baby Red Potatoes and Roasted Asparagus

Dinner Tonight: Pan-Fried Oysters Recipe w/ Roasted Baby Red Potatoes and Roasted Asparagus







For Breakfast this morning I made some Simply Potatoes Shredded Hash Browns, Heated up some Meijer Diced Ham, fried an Egg Sunnyside Up, and made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bowl and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese.
Next I put the Diced Ham over top the Hash Browns then put the Sunnyside Up Egg on to top it off. Well my hearing is finally starting to coming back! The swelling in right ear is almost completely gone and no more soreness. Sure glad, I was starting to get worried. But hopefully the worst is over. I went to the doctor at 1:30 this afternoon and he said there a vast improvement and I should be fine. So for Dinner tonight I'm having Pan-Fried Oysters Recipe w/ Roasted Baby Red Potatoes and Roasted Asparagus.





I said a while back I was going to start having Oysters more often, and I have been. So anyway to prepare my Fried Oysters I’ll need; 12 large-medium Oysters (shucked), 1 tablespoon Flour, 1/4 cup Egg Beaters, 1 cup Shake and Bake Seasoned Panko Bread Crumbs, Sea Salt and Pepper (to taste), 2 to 3 tablespoons Extra Light Olive Oil. Hot sauce, Seafood Cocktail Sauce are all optional.









I used Hilton’s Fresh Farm Raised Pacific Willapoint Oysters. To prepare them; Place shucked oysters in a colander rinse in cold water and drain. Dredge drained oysters in the Flour, then Egg Beater’s, and then in Panko Crumbs seasoned with Sea Salt and Pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. An easy way to coat the oysters with the Panko Crumbs is to place the Crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.





Next, heat Oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot. Fry oysters until golden brown on one side, then turn over each oysters carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately. Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce. I served mine with some Tarter Sauce with a side of my favorite hot sauce Frank’s Hot Sauce. I don’t know why I don’t have these more often! They’re so delicious, golden brown, and with an incredible fresh flavor.


For one side I prepared some Roasted Baby Red Potatoes. Preheated the oven on 400 degrees. Next, I washed and scrubbed the Potatoes off. To prepare them I needed; 1 tablespoon Extra Light Olive Oil,
Dried Rosemary, Dried Thyme, McCormick Grinder Sea Salt and Peppercorn Medley. I start by heating up a Cast Iron Skillet on medium heat and as that’s heating up I cut the Baby Red Potatoes in half. Combined all ingredients in a large bowl and added the Potatoes. Toss to coat Potatoes and added them to the Skillet. Fry them about 4-5 minutes and transfer the Skillet to the oven, for about 15 – 20 minutes until they are fork tender. This is why I love using Cast Iron Skillets, from the stove to the oven, and then an easy clean up.





For another side I prepared some Roasted Asparagus. I love pairing Asparagus with Potatoes! To prepare it I’ll need; 1 bunch of Purple Asparagus (fibrous bases removed), 1 Tablespoon of Crumbled Bacon or Bacon Bits, Ground Garlic Salt, Sea Salt, Freshly Ground Black Pepper, and 1 tbsp Extra Light Olive Oil. To prepare it is easy; Preheat the oven to 400F. Place asparagus in a baking tray sheet. Add the bacon, garlic salt, salt, pepper, and olive oil and toss to coat. Bake for 12 minutes. Remove from oven. Cool a couple of minutes and serve! Comes out tender and delicious!







I also baked a slice of New York Bakery Lite Texas Toast, It’s fewer calories, carbs, and fat than normal Texas Toast. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Peach Snapple to drink.







Pan-Fried Oysters Recipe:

Ingredients:

12 large-medium Oysters, shucked
1 tablespoon Flour
1 Eggs, beaten or 1/4 cup egg Beater’s
1 cup Shake and Bake Seasoned Panko Bread Crumbs
Sea Salt and Pepper, to taste
2 to 3 tablespoons Extra Light Olive Oil
Lemon Wedges, optional
Hot sauce, optional
Seafood Cocktail Sauce, optional

Preparation:

Place shucked oysters in a colander to drain.

1 – Dip drained oysters in flour, then beaten eggs, shake off excess, and in panko crumbs seasoned with salt and pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. NOTE: An easy way to coat the oysters with the panko crumbs is to place the crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.

2 – Heat canola oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot.

3 – Fry oysters until golden brown on one side, then turn over each oysters carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately.

Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce.

Makes 2 servings.

NUTRITIONAL BENEFITS OF OYSTERS
Oysters are naturally high in many essential vitamins and minerals including protein, iron, omega 3 fatty acids, calcium, zinc, and vitamin C.





Hilton’s Fresh Farm Raised Pacific Willapoint Oysters

Product Details
Hilton’s oysters are plump, juicy and full of flavor making them superb for cooking purposes in stews, pan fried, casseroles and turkey stuffing during the Holidays plus many more recipes.

Features
Available year around
Low in fat, calories and cholesterol
Fast and easy to prepare
High in protein, iron, omega 3 fatty acids, zinc and vitamin C
All natural
Product of USA

Ingredients
Fresh Pacific Small Willapoint Oysters