Tavern Style Pot Roast w/ Mashed Potatoes, Baby Carrots, and Cut Italian Green Beans

Dinner Tonight: Tavern Style Pot Roast w/ Mashed Potatoes, Baby Carrots, and Cut Italian Green Beans




I had Scrambled Eggs and Toast for Breakfast. I used 2 small Eggs that I scrambled and toasted up 2

slices of Healthy Life Whole Grain Bread that I lightly buttered with I Can't Believe It's Not Butter. Also that morning cup of Bigelow Decaf Green Tea. Warm morning and day out to be the last day January, 40's this morning and a high in the 50's. Mom went to Church this morning and she left I went to Kroger for her, she only needed a few items. Back home did a load of laundry for Mom and straightened up around the house. For dinner tonight a classic Sunday Dinner, Tavern Style Pot Roast w/ Mashed Potatoes, Baby Carrots, and Cut Italian Green Beans.








It was time for a hearty comfort food dinner, so what better than a Tavern Style Pot Roast w/ Mashed Potatoes, Baby Carrots, Cut Italian Green Beans! I came across this recipe at a site on WordPress, http://dawns-ad-lib.com/ Dawn has all kinds of great recipes so check her site out soon! Anyway she had a Tavern Style Pot Roast that looked and sounded too good to pass up! So I had to give it a try, and very glad I did! This makes one fine meal and quickly became a family favorite.





 I got the Crock Pot and Chuck Roast ready this morning and started the dish. To prepare the dish I used; 1 – 3lb. Chuck Roast, I package of Campbell’s® Tavern Style Pot Roast Slow Cooker Sauce, Bob Evan’s Mashed Potatoes, Allens Cut Italian Green Beans, and 2 cans Kroger Brand Baby Carrots




Just open the packet Campbell’s® Tavern Style Pot Roast Slow Cooker Sauce, I lined the Slow

Cooker with a plastic Slow Cooker Liner and spray it with Pam Cooking Spray, add your Roast to the Slow Cooker, pour the Sauce over the Roast, turn on the Slow Cooker, put the lid on it, and as the info commercials say “Set it and forget it”. You’ll be cooking it on low 7 to 8 hours or until beef is fork-tender. (or cook on high 4 to 5 hours.) When done remove the Roast and cut into slices. Simple, easy clean up, and one delicious Roast! The Campbell’s® Tavern Style Pot Roast Slow Cooker Sauce gives it an incredible flavor and richness. You'll have a new item for your Pantry along with a new “Keeper Recipe” after trying this! The original recipe and the website link is at the end of the post.

I served it with some Bob Evan’s Mashed Potatoes, which I just microwave and serve. Then I also heated up a can of Allens Cut Italian Beans and 2 cans of Kroger Brand Baby Carrots. I was just going to have the Potatoes and Beans but Mom and Dad both wanted some Carrots, so I added the Carrots. Then I also baked some Cornbread for Mom and Dad. Perfect sides for a perfect Roast. For dessert later a slice of Hill and Valley Sugar Free Angel Food Cake.






TAVERN STYLE POT ROAST

INGREDIENTS
2-3 pounds boneless beef chuck
6 quart sized (recommended) slow cooker
1 package (13 ounces) Campbell’s® Tavern Style Pot Roast Slow Cooker Sauce

INSTRUCTIONS
1 Place roast into slow cooker. Pour sauce over beef. (No need to add water.)

2 Cover and cook on low 7 to 8 hours or until beef is fork-tender. (or cook on high 4 to 5 hours.)

3 Remove beef and cut into slices.

Great served over: Mashed potatoes and glazed carrots.

We ate it “open faced sandwich” style…on this go ’round.

http://dawns-ad-lib.com/2015/11/15/tavern-style-pot-roast/





Campbell’s® Tavern Style Pot Roast Slow Cooker Sauce.

Campbell’s Slow Cooker Sauces Tavern Style Pot Roast:

* With mushrooms and roasted garlic
* 6 or more servings
* Just add beef
* No artificial flavors *NEW_LINE*

Ingredients: Water, Onions, Distilled Vinegar, Crimini Mushrooms, Butter (Cream [Milk], Salt), Modified Food Starch, Worcestershire Sauce (Distilled Vinegar, Molasses, Corn Syrup, Water, Salt, Caramel Color, Garlic Powder, Sugar, Spices, Anchovies, Tamarind, Natural Flavor), Salt, Maltodextrin, Contains Less Than 2% of: Sugar, Dehydrated Roasted Garlic, Flavoring, Beer (Malted Barley, Corn Syrup, Hops, Yeast), Spice, Caramel Color.

Nutrition Facts
Serving Size 60 ml
Servings Per Container 6
Amount Per Serving
Calories 50
Calories From Fat 25
% Daily Value
Total Fat 2.5 G 4
Saturated Fat 1.5 G 8
Trans Fat 0 G
Cholesterol 5 Mg 2
Sodium 580 Mg 24
Potassium 0 Mg 0
Total Carbohydrate 6 G 2
Dietary Fiber 0 G 0
Sugars 3 G
Protein 1 G

The Sunday Pizza - Turkey Sausage "Button" Pizza

This week's Sunday Pizza is a Turkey Sausage "Button" Pizza. If it's Turkey it's got to be Jennie - O! You'll be using JENNIE-O® Lean Sweet Italian Turkey Sausage, Marinara Sauce, mozzarella Cheese, Bell Pepper, and Red Onion. Sound good, you can find the recipe on the Jennie - O website. While there check out all the other delicious and healthy Jennie - O Recipes.  http://www.jennieo.com/

Turkey Sausage "Button" Pizza

Ingredients
1(19.5-ounce) package JENNIE-O® Lean Sweet Italian Turkey Sausage
1 pound fresh pizza dough
½ cup marinara sauce, divided
2 cups shredded mozzarella cheese, divided
1 bell pepper, cut into strips
1 small red onion, cut into wedges


Directions
1 - Heat oven to 400ºF. In skillet, cook sausage as specified on the package. Always cook to well-done, 165ºF. as measured by a meat thermometer. Remove sausage from skillet, let cool slightly and cut diagonally into ¼-inch slices.

2 - Lightly flour a wooden pizza board. Divide pizza dough in half. Stretch 1 pizza dough half to desired shape and spread with ¼ cup marinara sauce. Evenly sprinkle 1 cup cheese and top with bell pepper strips, red onion and sausage buttons. Repeat with remaining ingredients. Slide the pizzas onto the pizza. Bake 10 to 15 minutes or until cheese is melted.
* Always cook to an internal temperature of 165°F.

Nutritional Information

Calories 420 Fat 18g
Protein 30g Cholesterol 70mg
Carbohydrates 36g Sodium 840mg
Fiber 2g Saturated Fat 6g
Sugars 4g

http://www.jennieo.com/recipes/405-Turkey-Sausage-Button-Pizza

20-Minute Healthy Chicken Recipes

From the EatingWell website, 20-Minute Healthy Chicken Recipes. Quick and easy to prepare healthy and delicious Chicken Recipes. Recipes including; Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard, Chicken Waldorf Salad, Orange-Walnut Salad with Chicken, along with all the rest. You can find them all on the EatingWell website, Enjoy!    http://www.eatingwell.com/


20-Minute Healthy Chicken Recipes

Easy chicken recipes for a quick dinner in 20 minutes or less.
Our healthy chicken recipes are an easy way to get dinner on the table fast. These chicken nugget recipes, chicken salad recipes, grilled chicken recipes and more quick chicken recipes are ready in 20 minutes or less. Try our Grilled Chicken with Chipotle-Orange Glaze or our Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard for an easy chicken dinner tonight.



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.......


Chicken Waldorf Salad
Leftover cooked chicken makes this chicken Waldorf salad, loaded with apples, grapes, celery and walnuts, a snap to assemble. If you use rotisserie chicken, keep in mind that it’s salty and omit the salt in the dressing. Serve over watercress, with a chunk of whole-grain baguette....


Orange-Walnut Salad with Chicken
Orange segments, toasted walnuts and tangy goat cheese brighten up this simple salad. Try this salad for a take-along lunch. To keep the salad greens from getting soggy, pack the greens, salad toppings and dressing in separate containers and toss them together just before eating......



* Click the link below to get all the 20-Minute Healthy Chicken Recipes

http://www.eatingwell.com/recipes_menus/recipe_slideshows/20_minute_healthy_chicken_recipes

Kitchen Hint of the Day!

If you plan on using Plantains....

When buying plantains look for ones that are firm when green, yield to gentle pressure when yellow, and slightly soft when ripe (black). Avoid those that are cracked or moldy. When storing plantains, store at room temperature. Consume ripe plantains within a few days. Green plantains will ripen slowly at room temperature, taking a few days or weeks.

Leftovers: Italian Turkey Rotini Pasta w/ Baked French Bread

Dinner Tonight: (Leftovers) Italian Turkey Rotini Pasta w/ Baked French Bread



For my Breakfast I made a Breakfast Sandwich; Fried Kahn's Deluxe Bologna, Boar's Head Colby Longhorn Cheese, and a Healthy Life whole Grain English Muffin. Along with my morning cup of Bigelow Decaf Green Tea! After Breakfast helped Mom with a couple of loads of laundry and it was full house cleaning day around the house. Vacuum, dusting, and straightened up the pantry. Finished the afternoon off watching some College Basketball. For dinner some delicious leftovers, Italian Turkey Rotini Pasta w/ Baked French Bread.





I enjoyed last night's dinner so much I'm having it again! I reheated the Italian Turkey Rotini Pasta w/ Baked French Bread. The Pasta Meat Sauce is off the Jennie - O website. It turned out to be a very flavorful and meaty sauce, perfect for any pasta dish. Below I've the post from last night that had the recipe for the sauce. Looking for a good pasta meat sauce, look no further! Enjoy!







This recipe tonight comes from the Jennie - O website, as do many of my recipes and meals! Some Pasta just sounded good, so what better than to top it off with than some homemade Italian Turkey Pasta Sauce. I'll need the following Ingredients; 1 (16-ounce) package JENNIE-O® Lean Ground Turkey Breast, 2 teaspoons McCormick Italian Seasoning, ½ teaspoon McCormick Garlic Powder, 1 (24-ounce) can of LaRoisa's Sauce, 1 (1-pound) box Healthy Harvest 100% Whole Grain Rotini Pasta, and Kraft Reduced Fat Grated Parmesan Cheese. The makings of one delicious Sauce and Meal!






To prepare it in large skillet, cook the Ground Turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Sprinkle with Italian Seasoning and Garlic Powder on top of meat. Add the Pasta Sauce and simmer for 10 minutes.









Then while Meat Sauce is simmering, prepare the Rotini Pasta according to package directions.
Drain. Place desired amount of Pasta on each plate and top with the Meat Sauce. Sprinkle with Parm Cheese, and done! A winning Italian Turkey Pasta Sauce! Fantastic flavor and the Jennie - O Turkey works perfect. Saved on calories and carbs by using JENNIE-O® Lean Ground Turkey Breast and the Healthy Harvest 100% Whole Grain Rotini Pasta without losing flavor. Plenty of leftovers that I'll be freezing for use later.







To go with my Pasta Dish I baked a loaf of Pillsbury French Bread. For dessert/snack later some Peanut Butter and Crackers. I used Reduced Fat Jif Peanut Butter and Ritz Whole Grain Crackers.








Italian Turkey Spaghetti

Ingredients
1 (16-ounce) package JENNIE-O® Lean Ground Turkey

2 teaspoons Italian seasoning
½ teaspoon garlic powder
1 (24-ounce) jar spaghetti sauce
1 (1-pound) box spaghetti noodles
freshly grated Parmesan cheese, if desired
Directions
In large skillet, cook ground turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Sprinkle Italian seasoning and garlic powder on top of meat. Add spaghetti sauce and simmer for 10 minutes.

While meat sauce is simmering, prepare noodle according to package directions. Drain. Place desired amount of noodles on each plate and top with meat sauce. Sprinkle with cheese, if desired.
Always cook to an internal temperature of 165°F.

Nutritional Information
Calories 350 Fat 8g
Protein 27g Cholesterol 65mg
Carbohydrates 45g Sodium 710mg
Fiber 5g Saturated Fat 2g
Sugars 11g

http://www.jennieo.com/recipes/759-Italian-Turkey-Spaghetti

Saturday's Chili - California Beef and Black Bean Chili

For this week's Saturday's Chili it's California Beef and Black Bean Chili. You'll make it with top round beef steak, black beans, bell peppers, jalapeno peppers, and a load of spices. You can find this recipe on the CooksRecipes website, which a has fantastic selection of recipes of all tastes and cuisines.   http://www.cooksrecipes.com/index.html

California Beef and Black Bean Chili

A spicy, well-seasoned bowl of red, California style with diced top round beef steak and black beans.

Recipe Ingredients:

1/3 cup dry black beans
1 1/4 teaspoons ground cumin

1 1/4 teaspoons dried oregano
1/3 teaspoon ground sage
1 bay leaf
1 green onion, chopped
1 tablespoon olive oil
1 onion, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 jalapeño, seeded and chopped
1 pound top round beef steak, diced
2 cups seeded and chopped tomatoes
1/3 teaspoon cayenne pepper
2/3 teaspoon paprika
1 garlic clove, crushed
1 1/2 tablespoons red wine vinegar
1/3 teaspoon ground black pepper
1 tablespoon chopped flat-leaf parsley

Cooking Directions:

1 - Sort and rinse dry black beans. Place in heavy kettle, cover with 2 inches cold water above the beans, and bring to a boil. Simmer about 20 minutes, adding more water if necessary.
2 - Meanwhile, combine cumin, oregano, sage, bay leaf, and chopped green onion. Heat olive oil in a skillet; add the green onion mixture and chopped onion; sauté until translucent. Add chopped green bell pepper, chopped red bell pepper, and chopped jalapeño. Sauté for 1 to 2 minutes. Remove to the kettle with the beans.
3 - Add diced beef steak to the skillet and brown. Remove and add to kettle with chopped whole tomatoes, cayenne pepper, paprika, crushed garlic clove, red wine vinegar, pepper, and chopped parsley. Bring to a boil, then reduce the heat, and simmer until the beef is tender, about 1 hour.
* Makes 6 servings.

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

Quick Healthy Chicken Recipes for $3 or Less

From the EatingWell website Quick Healthy Chicken Recipes for $3 or Less. $3.00 recipes prepared in 30 minutes or less, plus their all delicious! Recipes including: Marmalade Chicken, Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard, Chicken & Spinach Soup with Fresh Pesto, and more. You can find them all on the EatingWell website, home of delicious and healthy recipes!     http://www.eatingwell.com/



Quick Healthy Chicken Recipes for $3 or Less

Cheap and easy on-the-go chicken dishes
Looking for quick healthy chicken recipes that don't break the bank? These healthy chicken recipes are all $3 or less per serving, plus they’re ready in 30 minutes or less. Plus, these quick and healthy chicken recipes are a great source of protein and are versatile enough to go with everything from sweet, fruity flavors to savory, robust seasonings for a delicious dinner.



Marmalade Chicken
Orange marmalade and freshly grated orange zest make a deliciously tangy sauce for quick-cooking chicken tenders. Serve with brown rice......


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.....


Chicken & Spinach Soup with Fresh Pesto
This fragrant, Italian-flavored soup takes advantage of quick-cooking ingredients—boneless, skinless chicken breast, bagged baby spinach and canned beans. It features a simple homemade basil pesto swirled in at the end to add a fresh herb flavor. If you are very pressed for time, you can substitute 3 to 4 tablespoons of a store-bought basil pesto.....



* Click the link below to get all the Quick Healthy Chicken Recipes for $3 or Less

http://www.eatingwell.com/recipes_menus/recipe_slideshows/quick_healthy_chicken_recipes_for_3_or_less

Kitchen Hint of the Day!

The Chili recipe listed today contains Bell Peppers, so here's a couple of hints on Bell Peppers.....


* When selecting Bell Peppers, choose those with shiny, even colored skins that are not blemished or bruised. Avoid peppers with shriveled skins.


* They can be stored for at least a week if placed in a plastic bag and kept in the refrigerator. The riper the pepper is when harvested, the less time it will maintain its freshness.

Italian Turkey Rotini Pasta w/ Baked French Bread

Dinner Tonight: Italian Turkey Rotini Pasta w/ Baked French Bread






Prepared some Simply Potatoes Hash Browns, 2 Jennie - O Turkey Breakfast Sausage Links, 1
toasted slice of Healthy Life Whole Grain Brea for my Breakfast. Made an early morning grocery run after Breakfast, went to Meijer for almost all the groceries and then to Kroger for a couple of items. Meijer is just a bit farther away but a huge difference in prices! Back home finished up a load of laundry for Mom and then did some light clean up outside around the drive way and out on the deck. Not too bad out, partly sunny and in the 30's with a cold wind. For dinner tonight a new recipe, I prepared  Italian Turkey Rotini Pasta w/ Baked French Bread.

This recipe tonight comes from the Jennie - O website, as do many of my recipes and meals! Some Pasta just sounded good, so what better than to top it off with than some homemade Italian Turkey Pasta Sauce. I'll need the following Ingredients; 1 (16-ounce) package JENNIE-O® Lean Ground Turkey Breast, 2 teaspoons McCormick Italian Seasoning, ½ teaspoon McCormick Garlic Powder, 1 (24-ounce) can of LaRoisa's Sauce, 1 (1-pound) box Healthy Harvest 100% Whole Grain Rotini Pasta, and Kraft Reduced Fat Grated Parmesan Cheese. The makings of one delicious Sauce and Meal!





To prepare it in large skillet, cook the Ground Turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Sprinkle with Italian Seasoning and Garlic Powder on top of meat. Add the Pasta Sauce and simmer for 10 minutes.










Then while Meat Sauce is simmering, prepare the Rotini Pasta according to package directions.
Drain. Place desired amount of Pasta on each plate and top with the Meat Sauce. Sprinkle with Parm Cheese, and done! A winning Italian Turkey Pasta Sauce! Fantastic flavor and the Jennie - O Turkey works perfect. Saved on calories and carbs by using JENNIE-O® Lean Ground Turkey Breast and the Healthy Harvest 100% Whole Grain Rotini Pasta without losing flavor. Plenty of leftovers that I'll be freezing for use later.






To go with my Pasta Dish I baked a loaf of Pillsbury French Bread. For dessert later I picked up a Hill and Valley Sugar Free Angel Food Cake. I had a slice of that topped with some Del Monte No sugar Added Peach Slices.












Italian Turkey Spaghetti

Ingredients
1 (16-ounce) package JENNIE-O® Lean Ground Turkey

2 teaspoons Italian seasoning
½ teaspoon garlic powder
1 (24-ounce) jar spaghetti sauce
1 (1-pound) box spaghetti noodles
freshly grated Parmesan cheese, if desired
Directions
In large skillet, cook ground turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Sprinkle Italian seasoning and garlic powder on top of meat. Add spaghetti sauce and simmer for 10 minutes.

While meat sauce is simmering, prepare noodle according to package directions. Drain. Place desired amount of noodles on each plate and top with meat sauce. Sprinkle with cheese, if desired.
Always cook to an internal temperature of 165°F.

Nutritional Information

Calories 350 Fat 8g
Protein 27g Cholesterol 65mg
Carbohydrates 45g Sodium 710mg
Fiber 5g Saturated Fat 2g
Sugars 11g

http://www.jennieo.com/recipes/759-Italian-Turkey-Spaghetti

Jennie - O Recipe of the Week - Warm Turkey Salad

This week's Jennie - O Recipe of the Week is a Warm Turkey Salad. This salad is loaded with nothing but healthy and delicious ingredients including; Butternut Squash, Beets, Red Bell Peppers, Kale, and JENNIE-O® Extra Lean Ground Turkey Breast. You can find this recipe on the Jennie - O website along with all the other fantastic recipes and tips, Enjoy!   http://www.jennieo.com/

Warm Turkey Salad

Ingredients
4 cups peeled, diced butternut squash

1 cup peeled, diced beet
1 red bell pepper, diced
3 tablespoons olive oil, divided
1 tablespoon maple syrup
salt and freshly ground black pepper, if desired
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
8 cups chopped kale
2 teaspoons minced garlic
¼ teaspoon crushed red pepper flakes
½ cup dried cranberries
¼ teaspoon salt
½ cup chopped walnuts, toasted
APPLE VINAIGRETTE
¼ cup olive oil
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
1 teaspoon Dijon mustard
¼ teaspoon salt
⅛ teaspoon black pepper


Directions
1 - Heat oven to 400°F. Place squash, beets and bell pepper on rimmed baking sheet. Drizzle with 2 tablespoons olive oil, maple syrup and salt and pepper, if desired. Toss to coat. Roast 15 to 20 minutes or until tender, turning once.

2 - In large skillet, crumble turkey. Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Remove from skillet. Set aside.

3 - In same large skillet, heat 1 tablespoon olive oil over medium heat. Add kale. Cook 5 minutes or until wilted, stirring frequently. Stir in garlic and crushed red pepper flakes. Cook 1 minute.

4 - Stir turkey, roasted vegetables and dried cranberries into skillet with kale. Pour vinaigrette over turkey mixture; toss to coat. Sprinkle with walnuts.

5 - Apple Vinaigrette: In small jar with tight fitting lid, combine olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt and pepper. Cover tightly. Shake vigorously.
* Always cook to an internal temperature of 165°F.

Nutritional Information

Calories 340 Fat 18g
Protein 18g Cholesterol 30mg
Carbohydrates 31g Sodium 170mg
Fiber 6g Saturated Fat 2.5g
Sugars 12g

http://www.jennieo.com/recipes/916-Warm-Turkey-Salad

Top Fast-Food Picks for People with Diabetes

Don't let Diabetes stop you from eating out! From the Diabetic Living Online website it's Top Fast-Food Picks for People with Diabetes. Get the low-down on what the best choices are when you go out to eat. It's all on the Diabetic Living Online website where you can also find a great selection of Diabetic Friendly Recipes and Tips.    http://www.diabeticlivingonline.com/


Top Fast-Food Picks for People with Diabetes

Fast food is not off-limits for people with diabetes, but knowing what to order makes all the difference. Check out our top picks for healthier eating at fast-food restaurants.



Healthy Choices Made Easy!

Sometimes you can't beat the convenience and price of a drive-through meal. Here are some fast-food options that won't derail your goals.


Best Bites at Burger Joints

At burger joints, the calories, fat, and sodium add up quickly. Search nutrition information online to find options with fewer than 400 calories, 20 grams of fat, and 800 milligrams of sodium per serving.......


Wendy's

Go for a healthful yet filling salad. This half-size order of Apple Pecan Chicken Salad at Wendy's is served with pomegranate dressing and pecans. To drink, choose unsweetened iced tea.

Nutrition Facts: 340 cal., 18 g total fat (4.5 g sat. fat), 60 mg chol., 700 mg sodium, 29 g carb. (4 g fiber, 22 g sugars), 19 g pro......


McDonald's

For 15 grams of fast protein, choose the Filet-O-Fish sandwich at McDonald's. Apple slices and unsweetened iced tea are refreshing and healthful side and drink choices.

Nutrition Facts: 400 cal., 18 g total fat (3.5 g sat. fat), 40 mg chol., 644 mg sodium, 42 g carb. (2 g fiber, 8 g sugars), 15 g pro.....


* Click the link below to see all the Top Fast-Food Picks for People with Diabetes

http://www.diabeticlivingonline.com/food-to-eat/dining-out/top-fast-food-picks-people-diabetes

Kitchen Hint of the Day!

Add a little grain to your salad.....


Grains are all important for salads also. Protein-rich grains like quinoa, brown rice, and barley add vegan heft to greens.

Chicken Parmesan Sandwich w/ Baked Potato

Dinner Tonight: Chicken Parmesan Sandwich w/ Baked Potato




I had an early morning Doctor's appointment so I had to skip Breakfast. I was a bit worried about a
health problem but it was nothing major, I'm on a prescription for 60 days. I always get a bit nervous when a health problem pops up, especially with my history of Melanoma Cancer. Not a bad day out today, high in the 30's and sunny. They say in the 50's and 60's by Saturday! For dinner tonight I prepared a Chicken Parmesan Sandwich w/ Baked Potato.
 

I came across this recipe idea in the latest issue of Taste of Home, Weeknight Chicken Parmesan
Sandwiches. Sounded good so I made my version of it. I'll need; Perdue Perfect Portions Italian Style Boneless and Skinless Chicken Breasts, 1/2 cup Progresso Italian Style Bread Crumbs, 11/2 cup Ragu Pizza Sauce, 1 slice Boar's Head Mozzarella Cheese, Kraft Reduced Fat Grated Parmesan Cheese, and Aunt Millie’s Deli Style Whole Grain Mini Sub Buns. I only made 2 of these, 1 for myself and 1 for Mom or Dad after they seen how good it looks!






I had the Chicken Breast in the freezer. I laid 2 of the Breasts in the fridge overnight to thaw. To

prepare it I preheated the oven to 400°. Placed the bread crumbs in a large plastic container. Add the chicken, a piece and rolled the breast to coat. Transfer to a small baking pan that I lined with foil and sprayed with Pam Cooking Spray.



Baked, uncovered, 15-20 minutes or until no longer pink. Spooned the pasta sauce over the chicken. Sprinkled with cheeses. Baked 2-3 minutes longer or until cheese melted. Serve on the mini sub buns. This makes one delicious Chicken Sandwich! The Chicken, Sauce, Cheese all combine just right. I left the original recipe and web link at the end of the post.






For a side dish I had some large Russet Potatoes. I baked one of them and cut in half, seasoned it with McCormick Grinder Sea Salt and Peppercorn Medley. Topped it with I Can't Believe It's Not Butter. For dessert later a Jello Sugar Free Dark Chocolate Mousse.
 










Weeknight Chicken Parmesan Sandwiches

Ingredients
4 boneless skinless chicken breast halves (6 ounces each)

1 cup garlic bread crumbs
1 cup garlic and herb pasta sauce
1 cup (4 ounces) shredded part-skim mozzarella cheese
Grated Parmesan cheese, optional
4 kaiser rolls, split

Directions
Preheat oven to 400°. Pound chicken with a meat mallet to 1/2-in. thickness. Place bread crumbs in a large resealable plastic bag. Add chicken, a few pieces at a time; close bag and shake to coat. Transfer to a greased 15x10x1-in. baking pan.
Bake, uncovered, 15-20 minutes or until no longer pink. Spoon pasta sauce over chicken. If desired, sprinkle with cheeses. Bake 2-3 minutes longer or until cheese is melted. Serve on rolls. Yield: 4 servings.

Nutritional Facts
1 sandwich (calculated without Parmesan cheese) equals 509 calories, 13 g fat (5 g saturated fat), 112 mg cholesterol, 1,125 mg sodium, 46 g carbohydrate, 3 g fiber, 50 g protein.

http://www.tasteofhome.com/recipes/weeknight-chicken-parmesan-sandwiches

Condiment of the Week - Fruit Preserves

Fruit preserves are preparations of fruits, vegetables and sugar, often canned or sealed for long-term

Strawberry jam, one type of common fruit preserve

storage.

Many varieties of fruit preserves are made globally, including sweet fruit preserves, such as strawberry or apricot, as well as savory preserves of vegetables, such as tomatoes or squash. The ingredients used and how they are prepared determine the type of preserves; jams, jellies, and marmalades are all examples of different styles of fruit preserves that vary based upon the fruit used. In English the world over the plural form "preserves" is used to describe all types of jams and jellies.



The term 'preserves' is usually interchangeable with 'jams'. Some cookbooks define preserves as cooked and gelled whole fruit (or vegetable), which includes a significant portion of the fruit. In the English speaking world, the two terms are more strictly differentiated and, when this is not the case, the more usual generic term is 'jam'.

Jam apart from being a particular type of preserve (spreadable containing the fruit) is also used as a general term (in British and Commonwealth English) for any type of fruit preserve (e.g. "the jam factory in Tiptree") while in the US the term jelly is preferred; e.g. a jam donut or a jam sandwich in the UK, Ireland and Canada is a jelly donut and a jelly sandwich in the US.

The singular preserve or conserve is used as a collective noun for high fruit content jam, often for marketing purposes. Additionally, the name of the type of fruit preserves will also vary depending on the regional variant of English being used.


In general, jam is produced by taking mashed or chopped fruit or vegetable pulp and boiling it with

Five varieties of fruit preserves: 

sugar and water. The proportion of sugar and fruit varies according to the type of fruit and its ripeness, but a rough starting point is equal weights of each. When the mixture reaches a temperature of 104 °C (219 °F), the acid and the pectin in the fruit react with the sugar, and the jam will set on cooling. However, most cooks work by trial and error, bringing the mixture to a "fast rolling boil", watching to see if the seething mass changes texture, and dropping small samples on a plate to see if they run or set.

Commercially produced jams are usually produced using one of two methods. The first is the open pan method, which is essentially a larger scale version of the method a home jam maker would use. This gives a traditional flavor, with some caramelization of the sugars. The second commercial process involves the use of a vacuum vessel, where the jam is placed under a vacuum, which has the effect of reducing its boiling temperature to anywhere between 65 and 80 °C depending on the recipe and the end result desired. The lower boiling temperature enables the water to be driven off as it would be when using the traditional open pan method, but with the added benefit of retaining more of the volatile flavor compounds from the fruit, preventing caramelization of the sugars, and of course reducing the overall energy required to make the product. However, once the desired amount of water has been driven off, the jam still needs to be heated briefly to 95 to 100 °C (203 to 212 °F) to kill off any micro-organisms that may be present; the vacuum pan method does not kill them all.

During commercial filling it is common to use a flame to sterilize the rim and lid of jars to destroy any yeasts and molds which may cause spoilage during storage. Steam is commonly injected immediately prior to lidding to create a vacuum, which both helps prevent spoilage and pulls down tamper-evident safety button when used.



Glass or plastic jars are an efficient method of storing and preserving jam. Though sugar can keep for exceedingly long times, containing it in a jar is far more useful than older methods. Other methods of packaging jam, especially for industrially produced products, include cans and plastic packets, especially used in the food service industry for individual servings. Fruit preserves typically are of low water activity and can be stored at room temperature after opening, if used within a short period of time.

Top 25 Power Foods for Diabetes

Yesterday it was Foods to avoid and today it's the Top 25 Power Foods for Diabetes! Add fruits and vegetables to lower your risk of Diabetes and other health complications. You can find all this and more on the Diabetic Living Online website!   http://www.diabeticlivingonline.com/


Top 25 Power Foods for Diabetes
The best foods for diabetes are most often whole foods that are not processed, such as fruits and vegetables. Including these extra-healthy power foods in your diet will help you meet your nutritional needs as well as lower your risk of diabetes complications such as heart disease. Of course, the foods on this list shouldn't be the only foods you eat, but incorporating some or all into your diabetes meal plan will help improve your overall health.



The Best Foods for Diabetes

If you already follow a healthful meal plan filled with whole grains, fresh fruits and veggies, and lean protein, congratulations! You're on your way to a long, healthy life and are taking a major step in controlling your weight and blood sugar levels. Plus, you're probably already eating a bunch of the foods on this list.

For those who are taking the baby-steps approach to eating better, this list is even more helpful. Not only are these power foods high in fiber, antioxidants, and vitamins and minerals, they're also familiar and easy to find. That means you don't have to hunt down any exotic ingredients or shop at specialty grocery stores to find foods that will help you get on track with a healthful meal plan.



Apples

An apple a day keeps the doctor away -- specifically the cardiologist. A 2012 study at Ohio State University published in the Journal of Functional Foods found that eating just one apple a day for four weeks lowered LDL (bad) cholesterol by 40 percent. The professor leading the study explained that not all antioxidants are created equal, and that a particular type of antioxidant in apples had a profound effect on lowering LDLs, a contributor to heart disease. The study was funded in part by a grant from the U.S. Apple Association, among other supporters........



Asparagus

Based on taste alone, asparagus is a favorite food for many. But you'll really love that it's a nonstarchy vegetable with only 5 grams of carb, 20 calories, and almost 2 grams of dietary fiber per serving. It's especially high in an antioxidant called glutathione, which plays a key role in easing the effects of aging and many diseases, including diabetes, heart disease, and cancer.........


Avocados

Avocados are known for their heart-healthy monounsaturated fat content. When substituting these fats for saturated fat, they can improve cholesterol levels, decreasing your risk of heart disease, according to the Academy of Nutrition and Dietetics.......


* Click the link below to get all Top 25 Power Foods for Diabetes

http://www.diabeticlivingonline.com/food-to-eat/nutrition/top-25-power-foods-diabetes

Kitchen Hint of the Day!

Make those roasts healthier.......

Grill or roast meat on a rack so the fat drips away.

Today’s Menu: Jennie – O Turkey Franks and Potato Chips

Dinner Tonight: Jennie – O Turkey Franks and Potato Chips

I made a Breakfast sandwich for Breakfast this morning. I toasted a Healthy Life Whole Grain

English Muffin and I fried up 4 slices of Boar’s Head Maple Glazed Honey Coat Ham. Layered the Ham on the Muffin and added a slice of Sargento Ultra Thin Swiss Cheese to top the Ham. Not a bad morning out, in the 20's. Cloudy most of the day and in the low 30's. Did a couple of loads of laundry for Mom and did some light house work. For dinner tonight it's Jennie – O Turkey Franks. Buffalo last night and Turkey tonight!







I had picked up a couple of packages of Jennie – O Turkey Franks on my last visit to Walmart. I

froze one package and kept the other one out and opening it up for dinner tonight.


To prepare them I used a medium size sauce pan that I filled half way with water. Heated on high for a full boil and added the Turkey Franks. Reduced the heat to medium high and cooked for five minutes, and done! Love these Turkey Franks, when I can find them in stores. The Franks are nice and plump with that Jennie – O freshness and excellent taste. I served them on a Aunt Millie’s Whole Grain Reduced Calorie Hot Dog Bun and topped with French’s Yellow Mustard. Also had a few Ruffle’s Reduced Fat Potato Chips. For dessert later a Healthy Life Dark Fudge Swirl Frozen Greek Yogurt.






Jennie – O Turkey Franks
A 100 percent turkey frank with natural smoke flavoring and 40 percent less fat than USDA data for beef franks.

Product Features:
* 40% less fat than USDA data for beef

* Gluten Free
* 12-oz package

Nutritional Information
Serving Size 34 g Total Carbohydrates 1 g
Calories 70 Dietary Fiber 0 g
Calories From Fat 45 Sugars 0 g
Total Fat 6.0 g Protein 4 g
Saturated Fat 1.5 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 25 mg Iron 2%
Sodium 360 mg Calcium 2%
Ingredients
MECHANICALLY SEPARATED TURKEY, WATER, SALT, CONTAINS 2% OR LESS MODIFIED FOOD STARCH, POTASSIUM LACTATE, SEASONING (CORN SYRUP SOLIDS, DEXTROSE, SUGAR, PAPRIKA, SODIUM ERYTHORBATE, SPICE EXTRACTIVES), SODIUM DIACETATE, NATURAL SMOKE FLAVORING, SODIUM NITRITE. NO GLUTEN.

http://www.jennieo.com/products/72-Turkey-Franks

Wild Idea Buffalo Recipe of the Week - Super Soup Trio

There's 3 recipes for this week's Wild Idea Buffalo Recipes of the Week - Super Soup Trio. You have a Black Bean, Yam, & Buffalo Andouille Stew, Creamy Buffalo & Mushroom Soup, and a Potato, Chorizo, and Spinach Chowder. To prepare these you'll be using the Wild Idea Buffalo Andouilli Sausage, Wild Idea Premium Ground Buffalo, and Wild Idea Buffalo Chorizo to make these delicious and healthy Super Soup Trios. As always you can find this recipe along with all the delicious and healthy recipes and purchase any of the Wild Idea Buffalo cuts of meat all on the Wild Idea Buffalo website, enjoy!      http://wildideabuffalo.com/

Super Soup Trio

With the Super Bowl just around the corner I wanted to share a trio of super soup recipes that can

 Super Soup Trio

help you celebrate the big game with health and sustainability. Each of these recipes is easy to prepare, but guaranteed to be a huge hit.

Black Bean, Yam, & Buffalo Andouille Stew

A healthy, hearty, super tasty combination that is also quick and easy to put together! Now that’s a touch down! (Makes 4 to 6 servings)

Ingredients:

1 - tablespoon unsalted butter
1 - tablespoon olive oil
1 - yam (about 3 cups), peeled and diced
1 - teaspoon cumin
½ - teaspoon cardamom
1 - teaspoon chili powder
3 - cups vegetable broth
1 - 10 oz. can chopped tomatoes
½ - pound Wild Idea Buffalo Andouilli Sausage
2 - cans black beans, drained & rinsed
Crumbled Feta cheese

Preparation:

1) In heavy stockpot, heat butter and olive oil over medium high heat.

2) Add chopped onions, yams, and spices, stirring to incorporate, and sauté for 7 minutes.

3) Add broth, stewed tomatoes, and Andouille sausage and bring to a full boil. Reduce heat to simmer and cook for about 10 minutes.

4) Add black beans, stir to incorporate, and allow to come to full heat.

5) Ladle hot soup into bowls and garnish with crumbled feta or goat cheese! Yum!





Creamy Buffalo & Mushroom Soup

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

Ingredients:

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

Preparation:

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

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

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

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

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

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

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

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





Potato, Chorizo, and Spinach Chowder

Wild Idea’s sausage are so flavorful they turn can turn and average recipe into an extraordinary recipe. Simple preparation and it’s packed with flavor! (Makes 6 servings)

Ingredients:

1 - pound Wild Idea Buffalo Chorizo
1 - small onion, chopped
1 - pound potatoes, chopped
3 - cups buffalo or organic beef broth
1 - teaspoon each; salt, pepper, and Italian seasoning
1 - cup cream
5 - ounces baby spinach, chopped
Grated Parmesan

Preparation:

1) In a stockpot over medium high heat, coarse crumble Chorizo sausage into heated pan. *The fat will release from the sausage shortly, so additional oil is not necessary.

2) Add onions and garlic. Stir in to incorporate and sauté until the meat is browned.

3) Add the chopped potatoes and stir to incorporate. Continue to cook, stirring occasionally for 5 minutes. *This will help absorb some of the oils form the sausage.

4) Add the broth and bring to a boil. Reduce the heat and simmer for 10 minutes.

5) Increase heat back to medium high and add the cream. Bring to full heat.

6) Add the spinach and stir to incorporate, cooking only about 2 minutes, and shut the heat off.

7) To serve, ladle desired portions into bowls and top with grated cheese. Super good!


http://wildideabuffalo.com/blogs/recipes/84680961-super-soup-trio

22 Foods to Avoid with Diabetes

Here's an excellent article on 22 Foods to Avoid with Diabetes. They give you a list of foods to avoid along with healthy and satisfying and delicious alternatives. It's all on one of my favorite recipe sites the Diabetic Living Online website, Enjoy!   http://www.diabeticlivingonline.com/


22 Foods to Avoid with Diabetes

These top food offenders contain high amounts of fat, sodium, carbs, and calories that may increase your risk of high cholesterol, high blood pressure, heart disease, uncontrolled blood sugar, and weight gain. The good news is you can indulge in your favorite foods and still eat healthfully with our satisfying and delicious alternatives.



Think Twice Before Eating These Foods

At Diabetic Living, we believe that eating with diabetes doesn't have to mean deprivation, starvation, or bland and boring foods. However, some foods really are best left on the table or in the store. Everyone -- with diabetes or without -- would be wise to avoid or limit the foods on this list because they are high in saturated fat, sodium, calories, or carbs, or might contain trans fats. High amounts of sodium and saturated fat can lead to heart disease, while excess sugars, high carb counts, and added calories can cause unwanted weight gain and blood sugar spikes.

If you see some of your favorite foods on this list, don't despair: We've picked healthier options for you to choose from that taste great. So you can have your fries and eat them, too -- provided they're baked rather than deep-fat fried.

*Nutrition information cited was gathered from company websites or food packaging......


Nachos

You walk into a restaurant and you're feeling starved. A quick scan of the menu and there they are: nachos, one of your favorites. You order them as an appetizer and also order a meal. Unfortunately, most restaurant nacho orders equate to and often exceed an entire meal's worth of calories, carbs, and fat. For example, a regular order of Chili's Classic Nachos has 830 calories, 59 grams of fat, and 39 grams of carb.......


Coffee Drinks

A simple cup of joe with a little milk or even half-and-half can be a low-calorie beverage perfect for a person with diabetes. But many coffee-shop drinks rival decadent desserts for their high calorie, carb, and fat contents. For example, a 16-ounce Starbuck's White Chocolate Mocha (with whipped cream and 2 percent milk) comes in at 470 calories and 63 grams of carb. Similarly, a medium Dunkaccino contains 350 calories, while the large size has almost 500 calories.......



* Click the link below to get all 22 Foods to Avoid with Diabetes

http://www.diabeticlivingonline.com/food-to-eat/nutrition/22-foods-to-avoid-diabetes

Kitchen Hint of the Day!

Orange buying and storing hints......

Select oranges that are heavy for their size and that feel firm. Avoid any with mold or spongy spots. Buying a big bag of oranges may be a bargain, but keep in mind that you can't see all areas on each orange. One pound equals about 3 medium oranges. You can store oranges at a cool room temperature for a few days, but they'll keep for up to 2 weeks in the refrigerator.


* Thank you to Carlie for passing this hint along!

Sharp Cheddar and Mushroom Buffalo Burger w/ Baked Crinkle Fries

Dinner Tonight: Sharp Cheddar and Mushroom Buffalo Burger w/ Baked Crinkle Fries





Had a light Breakfast of a Healthy Life Whole Grain English Muffin topped with Smucker's

Sugarless Blackberry Jam and my morning cup of Bigelow Decaf Green Tea. Early this morning it was 50 degrees and by 9:00 this morning it was 40 and dropping. But we have a beautiful weekend coming in they say, sunny and in the 50's. That works for the end of January! Quiet day around the house today. Did a few things around the house and ran Mom to Kroger and stopped to get gas. For dinner tonight I prepared a Sharp Cheddar and Mushroom Buffalo Burger w/ Baked Crinkle Fries.

I started by slicing up some Portabella Mushrooms. Then grabbed a small skillet;. sprayed it with

Pam Cooking Spray, a 1/2 tablespoon of Extra Virgin Olive Oil, and teaspoon of Blue Bonnet Light Butter. Heated the pan on medium and added my sliced Mushrooms. Heated for about 4 minutes, removed from heat and set aside. For my Buffalo Burger I used what else but my Buffalo, the Wild Idea Buffalo 1/3-Lb Buffalo Burger. I had it in the freezer so I laid it in the fridge overnight to thaw. I Preheated up a small skillet that I sprayed with Pam Cooking Spray, seasoned my Burger with McCormick Grinder Sea Salt and Black Peppercorn. I then pan fried it, in Extra Virgin Olive Oil, about 3 1/2 minutes per side, and done! I topped it with a slice of Kraft Sharp Cheddar Cheese and the Sauteed Mushrooms, served it on a Aunt Millie's Reduced Calorie Whole Grain Hamburger Bun. Just love these Buffalo Burgers; meaty, juicy and just flat out delicious.






I also baked some Ore Ida Crinkle Fries, served these with a side of Hunt’s Ketchup for dipping. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.











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

Diabetic Dish of the Week - Asparagus Finger Salad

This week's Diabetic Dish of the Week is Asparagus Finger Salad. A refreshing salad with Asparagus and Carrots wrapped in Lettuce leaves and a sour cream-lemon dipping sauce topping! You can find this recipe along with a fantastic selection of healthy and delicious recipes on the CooksRecipes website!   http://www.cooksrecipes.com/index.html

Asparagus Finger Salad

Asparagus Finger SaladCrisp-tender asparagus and carrot spears are wrapped in lettuce leaves and drizzled with a sour cream-lemon dipping sauce.

Recipe Ingredients:

8 ounces asparagus spears

Dipping Sauce:
1/3 cup light dairy sour cream
1 tablespoon snipped fresh chives

2 teaspoons lemon juice
1 teaspoon snipped fresh tarragon
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

4 large butterhead lettuce or romaine leaves
1 small carrot, halved lengthwise
2 teaspoons finely shredded lemon peel

Cooking Directions:

1 - Snap off and discard woody bases from asparagus. If desired, scrape off scales from asparagus spears. Cook asparagus, covered, in a small amount of boiling water for 2 to 4 minutes or until crisp-tender. Transfer asparagus to a bowl filled with ice water. Set aside.
2 - For Dipping Sauce: In a small bowl combine sour cream, chives, lemon juice, tarragon, salt, and pepper. Cover and chill until serving time.
3 - To Serve: Cut center vein from each lettuce leaf, keeping each leaf in one piece. Place lettuce leaves on a serving plate. Pat asparagus dry with paper towels. Cut each carrot half into 4 equal lengthwise strips. Divide asparagus and carrot strips evenly across middle of lettuce. Sprinkle each serving with finely shredded lemon peel. Wrap lettuce around asparagus and carrots. Place each asparagus salad upright in a small cup. Serve or drizzle with dipping sauce.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): calories: 49, total fat: 3g, saturated fat: 2g, cholesterol: 8mg, sodium: 93mg, carbohydrate: 5g, fiber: 2g, protein: 2g, vitamin C: 19%, calcium: 4%, iron: 3%.

http://www.cooksrecipes.com/salad/asparagus_finger_salad_recipe.html

Here's some more healthy tips to eat healthier in 2016, Burn Fat with These Healthy Snacks. These are all from the EatingWell website. And if you've never visited the EatingWell site it's time, it's stocked full of healthy and delicious recipes and tips. Check it out soon!    http://www.eatingwell.com/


Burn Fat with These Healthy Snacks

Find out why some healthy snacks you can pack help to burn fat.
I never leave home without snacks in my bag. If an appetite emergency strikes, I’m ready. Of course, just because I have a snack doesn’t mean I need to eat it. Munching when you’re not really hungry can rack up lots of extra calories. But judicious use of the right snacks can boost your calorie burn (every time you eat, your metabolic rate increases slightly) and even help you blast fat. Here are three portable snack options packed with fat-burning ingredients.


Chile-Spiced Nuts
In one Harvard study, women who ate nuts two or more times a week gained less weight than women who rarely noshed on them. Although nuts are high in calories, researchers think that the combination of protein, fiber and healthy fats help keep you feeling full. And going for nuts with a little zing may even help boost your metabolism. Studies suggest that capsaicin, an antioxidant in chile peppers (and also what makes them hot), increases the body’s metabolic rate—slightly—and may stimulate brain chemicals in a way that helps you feel satisfied......


Chile-Lime Peanuts
These spicy nuts were inspired by ones sold by street vendors across Mexico. If you can only find salted peanuts, omit the added salt. Add the maximum amount of cayenne pepper if you want an extra hit of spice.....


Popcorn
Don’t forget: this movie-theater favorite is a whole grain and has only 20 calories per cup (just skip the butter). Plus, as Ana Mantica reported in EatingWell Magazine, swapping refined grains for whole grains may help reduce total body fat and belly fat, swapping refined grains for whole grains may help reduce total body fat and belly fat, according to research in the Journal of Nutrition. In this study, people who ate about 3 servings of whole grains a day had about 2.4 percent less body fat and 3.6 percent less abdominal fat than those who ate less than a quarter of a serving. Fiber from whole grains may help you feel full on fewer calories—and possibly fuller than fiber from other sources, such as fruit and vegetables, the authors speculated.....



* Click the link below to get all the Burn Fat with These Healthy Snacks

http://www.eatingwell.com/nutrition_health/weight_loss_diet_plans/diet_exercise_tips/burn_fat_with_these_healthy_snacks

Kitchen Hint of the Day!

Love Dark Chocolate?....

A daily bit of dark chocolate has been shown to reduce blood pressure, thanks to antioxidants. Also the caffeine in chocolate acts as a quick pick me up; the serotonin may serve as a mood booster.

* I have a small bite size Hershey's Sugarless Special Dark Chocolate Bar every day. Beside the healthy benefits it satisfies that Chocolate craving!

Chunky Baked Potato with Cheddar and Bacon Bits Soup w/ Grilled Ham and Swiss

Dinner Tonight: Chunky Baked Potato with Cheddar and Bacon Bits Soup w/ Grilled Ham and Swiss Cheese Sandwich





Rolled out to grab the morning papers and it wasn't quite as cold as it has been, in the low 20's. For

breakfast I prepared a packet of my favorite gravy, Pioneer White Peppered Gravy. Along with 2 slices of toasted Healthy Life Whole Grain Bread and my morning cup of Bigelow Decaf Green Tea. Had a high in the 30's today with plenty of sunshine. Finally starting to melt our snow on the ground that's been sticking around. Straightened up the pantry and cleaned the fridge today. Ran a couple of errands for Mom and stopped by the bank before heading back home. For dinner tonight I prepared Chunky Baked Potato with Cheddar and Bacon Bits Soup w/ Grilled Ham and Swiss.





I used Boar’s Head Maple Glazed Honey Coat Ham, Hellmann's Light Mayonnaise, Kraft Sharp

Cheddar Cheese, and Aunt Millie’s Whole Grain Bread. I had purchased the Boar’s Head Maple Glazed Honey Coat Ham at Kroger. I love all the Boar’s Head Meats and Cheese. Always fresh and lower in calories and sodium. To make the sandwich I buttered one side of both slices of bread with I Can’t Believe It’s Not Butter and then on the unbuttered sides layered the Ham, a bit of Hellmann's Light Mayonnaise, and then the Cheese. I then grilled the sandwich in a preheated pan that I had sprayed with Pam Cooking Spray. Grilling both sides until golden brown. I love a Grilled Cheese Sandwich, but the added Ham makes it even better! A Classic Comfort Food Sandwich





I also used my favorite Potato Soup, Campbell’s Chunky Baked Potato with Cheddar and Bacon Bits.

Love this Soup, it’s nice and thick with some big chunks of Potato with just the right amount of Cheddar and Bacon Bits. Plus it can’t be much easier to prepare, just open the can and heat it up in a small sauce pan. Love the taste and it’s only 190 calories and 19 net carbs. A good meal for a Cold Winter's Day! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.










Campbell’s Chunky Soup – Baked Potato with Cheddar & Bacon Bits

Campbell’s Cheddar & Bacon Bits Chunky soup satisfies hunger with big chunks of real baked potatoes and crisp bacon bits in a creamy soup base with cheddar cheese. Campbell’s Chunky soup is the soup that eats like a meal. Eat it for lunch and this thick and hearty Campbell’s baked potato soup will fill you up and stick with you through the day. When hunger calls, answer with chunky Campbell’s canned soup. You can heat it on the stove or in a microwave. Either way, satisfaction is just minutes away.

Campbell’s Cheddar & Bacon Bits Chunky:

* Soup that eats like a meal
Ingredients

Water, Chicken Stock, Potatoes, Baked Potatoes, Cream, Vegetable Oil, Modified Food Starch,

Cheddar Cheese, Pasteurized Process Cheddar Cheese.

Directions

Do not add water. Stove: Pour soup into medium saucepan. Heat slowly until hot, stirring occasionally. Microwave: Pour soup into medium microwave-safe bowl or 2 individual microwave-safe bowls. Cover; microwave on high for 3 1/2 minutes or until hot, stirring once during heating. Careful, keep covered 1 minute. Stir before serving. Promptly refrigerate any unused portion in separate container. Recommend use by date on can end. Store unopened can at room temperature.
Nutrition Facts*
Amount Per Serving (serving size) = 1 cup
Calories 190
Fat Calories 80
Total Fat 9g
Sat. Fat 3g
Trans Fat 0g
Cholesterol 10mg
Sodium 790mg
Total Carb. 23g
Dietary Fiber 4g
Sugars 3g
Protein 4g

% Daily Values**
Vitamin A 0%
Vitamin C 0%
Calcium 4%
Iron 6%
http://www.campbellsoup.com/Products/Chunky/All/244




Boar’s Head Maple Glazed Honey Coat Ham

A sweet treat that is nutritious and delicious. This ham has 100% pure maple syrup and golden honey baked right in, making it a great choice for sandwiches and salads alike.

Nutrition Facts
Serving Size Serv Size 2 oz (56g)

Serving Per Container Varied
Amount Per Serving
Calories 60 Calories from Fat 10
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0g 0%
Trans Fat 0g
Monounsaturated Fat 0.5g
Polyunsaturated Fat 0g
Cholesterol 20mg 7%
Sodium 570mg 24%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 0%
Sugars 3g
Protein 10g 20%

http://boarshead.com/products/ham/150-maple-glazed-honey-coat-ham