Crock Pot 3 Bean Buffalo Chili w/ Cornbread

Dinner Tonight: Crock Pot 3 Bean Buffalo Chili w/ Cornbread





For breakfast I reheated some leftover Pioneer Peppered White Gravy and toasted a couple of slices of Healthy Life Whole Grain Bread, love gravy on everything! It was another night of heavy rain that continued through the day. One of those rainy days to stay in and kick back. Which is what I did for most of the day, I'm in a huge Slug Mode. For dinner tonight I wanted a major comfort food so tonight it's Crock Pot 3 Bean Buffalo Chili w/ Cornbread.







I got my last container of my Crock Pot 3 Bean Buffalo Chili out of the freezer and let it thaw overnight in the fridge. Which also means I'll be making another batch before too long! I'll leave full details on how to make it.


It’s loaded with nothing but good things. I use Wild Idea Buffalo Ground Round (99% Lean) which is

the best tasting Ground Buffalo that I’ve found. The 3 Beans I use are 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, Then I mix in 1 Red Onion (medium Chopped or Minced), 1 Jalapeno Pepper (Unseeded and Chopped), and 4 Cloves Minced Garlic. For my spices I use 1 Packet McCormick Chili Mix, 2 Cans (6 oz.) Hunt’s Tomato Paste, 1 Tbs 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!).



To prepare it I start by browning both packages of the Wild Idea Ground Buffalo. 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 Buffalo and all the seasonings and Tomato Paste, stirring often. When the Buffalo has browned I add from the skillet to the liner lined Crock Pot. Throw in a 1/2 cup of Water and put the lid on the Crock Pot and set on low for 5-6 hours.








Then the serious eats begin, comfort food with Chili! With the sweetness of the Buffalo combined

with all those spices and beans, it’s just hard to beat! This may have been my best batch of Chili yet, You can serve it many ways; in a bowl or mug and
top it with your favorite Cheese or Chopped Green Onions with a side of Oyster Crackers. Another way to have it is served on top of a Johnny Cake (Cornbread) or have a side of Cornbread with it. I made a Mini Cast Iron Skillet of Cornbread. I used Martha White Corn Meal Mix. For me Chili and Cornbread are the perfect pairing! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.







 Crock Pot 3 Bean Buffalo Chili
Ingredients:

2 lb. Wild Idea Ground Buffalo

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 Red Onion (medium), Chopped or Minced
1 Jalapeno Pepper, Unseeded and Chopped

4 Cloves Minced Garlic
1 Tbs 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 Buffalo 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.
*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 the oyster crackers, A Tablespoon of fat-free sour cream, or serve with some home made cornbread.

Low-Carb Slow Cooker Recipes

Low-Carb Slow Cooker Recipes from the Diabetic Living Online website. Recipes including; Easy Chicken Enchiladas, Coffee-Braised Brisket, and Aztec Corn Chowder. You can find them all at the Diabetic Living Online website!    http://www.diabeticlivingonline.com/

Low-Carb Slow Cooker Recipes

Slow cookers are the ultimate convenience, simmering foods to perfection for hours at a slow and steady rate. These low-carb meals (all with 35 grams of carb or less per serving!) allow you to save time and enjoy the foods you love with half the carbs!



Easy Chicken Enchiladas

For a Mexican-inspired make-ahead meal, slow-cook chicken in a spicy salsa mixture, then roll it up in tortillas. This diabetes-friendly meal looks so indulgent you won’t believe two enchiladas have only 24 grams of carb per serving......


Coffee-Braised Brisket

A coffee, brown sugar, and paprika rub gives this slow cooker brisket a complex sweet-and-spicy flavor. Use a brown sugar substitute to bring this already low-carb meal down to just 5 grams of carb per serving.....


Aztec Corn Chowder

In just five minutes, throw together a creamy, fiber-rich corn chowder that’s short on carbs but not on flavor. Simply toss the ingredients in the slow cooker for 5 to 6 hours. Enjoy a 1/2-cup serving for just 15 grams of carb.......



* Click the link below to get all the Low-Carb Slow Cooker Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/main-dishes/low-carb-slow-cooker-recipes

Condiment of the Week - Olive Oil

Olive oil is a fat obtained from the olive (the fruit of Olea europaea; family Oleaceae), a traditional

Extra-virgin olive oil

tree crop of the Mediterranean Basin. The oil is produced by pressing whole olives and is commonly used in cooking, cosmetics, pharmaceuticals, and soaps, and as a fuel for traditional oil lamps. Olive oil is used throughout the world and is often associated with Mediterranean countries. Adulteration of olive oil is widespread, with involvement by organised crime.










There are many different olive varieties or olives, each with a particular flavor, texture, and shelf life that make them more or less suitable for different applications such as direct human consumption on bread or in salads, indirect consumption in domestic cooking or catering, or industrial uses such as animal feed or engineering applications.



In 2013, world production of virgin olive oil was 2.8 million tonnes, a 20% decrease from the 2012 world production of 3.5 million tonnes. Spain produced 1.1 million tonnes or 39% of world production in 2013. 75% of Spain's production derives from the region of Andalucía, particularly within Jaén province which produces 70% of olive oil in Spain. In the town of Villacarrillo, Jaén, is the world’s largest olive oil mill capable of processing 2,500 tons of olives per day.

Although Italy is a net importer of olive oil, it produced 442,000 tonnes in 2013 or 16% of the world's production. Major Italian producers are known as "Città dell'Olio", "oil cities"; including Lucca, Florence and Siena, in Tuscany. The largest production, however, is harvested in Apulia and Calabria. Greece accounted for 11% of world production in 2013.

Australia now produces a substantial amount of olive oil. Many Australian producers only make premium oils, while a number of corporate growers operate groves of a million trees or more and produce oils for the general market. Australian olive oil is exported to Asia, Europe and the United States.

In North America, Italian and Spanish olive oils are the best-known, and top-quality extra-virgin olive oil from Italy, Spain, Portugal and Greece are sold at high prices, often in prestige packaging. A large part of U.S. olive oil imports come from Italy, Spain, and Turkey.

The United States produces olive oil in California, Arizona, and Texas.




Olive oil is the main cooking oil in countries surrounding the Mediterranean.

A bottle of Italian olive oil

Extra virgin olive oil is mostly used as a salad dressing and as an ingredient in salad dressings. It is also used with foods to be eaten cold. If uncompromised by heat, the flavor is stronger. It also can be used for sautéing.

The higher the temperature to which the olive oil is heated, the higher the risk of compromising its taste. When extra virgin olive oil is heated above 210–216 °C (410–421 °F), depending on its free fatty acid content, the unrefined particles within the oil are burned. This leads to deteriorated taste. Also, the pronounced taste of extra virgin olive oil is not a taste most people like to associate with their deep fried foods. Refined olive oils are perfectly suited for deep frying foods and should be replaced after several uses.

Choosing a cold-pressed olive oil can be similar to selecting a wine. The flavor of these oils varies considerably and a particular oil may be more suited for a particular dish.

An important issue often not realized in countries that do not produce olive oil is that the freshness makes a big difference. A very fresh oil, as available in an oil producing region, tastes noticeably different from the older oils available elsewhere. In time, oils deteriorate and become stale. One-year-old oil may be still pleasant to the taste, but it is less fragrant than fresh oil. After the first year, olive oil should be used for cooking, not for foods to be eaten cold, like salads.

The taste of the olive oil is influenced by the varietals used to produce the oil and by the moment when the olives are harvested and ground (less ripe olives give more bitter and spicy flavors – riper olives give a sweeter sensation in the oil).



Olive oil is also a natural and safe lubricant, and can be used to lubricate machinery that is used within the kitchen (grinders, blenders, cookware, etc.) It can also be used for illumination (oil lamps) or as the base for soaps and detergents. Some cosmetics also use olive oil as their base.

Olive oil may be used in soap making, as lamp oil, a lubricant, or as a substitute for machine oil.
Olive oil has also been used as both solvent and ligand in the synthesis of cadmium selenide quantum dots.
In one study, monounsaturated fats such as from olive oil benefited mood, decreased anger, and increased physical activity.

Kitchen Hint of the Day!

Controlling Salt intake....

Decrease sodium by using low sodium or unsalted ingredients.

Buffalo 10 oz. New York Strip Steak w/ Baked Potato and Cut Green Beans

Dinner Tonight: Buffalo 10 oz. New York Strip Steak w/ Baked Potato and Cut Green Beans








It was Biscuits and Gravy to start my day! As usual I used Pillsbury Grands Jr' Biscuits and for the gravy Pioneer Peppered White Gravy. Finished up some house cleaning and stayed outside most of the day. Did some cleaning around the outside and got the cart out for the afternoon! A bit cool to start the day but sunny all day and warmed up to near 70 degrees! For dinner tonight my favorite Steak, Wild Idea Buffalo Steak! I prepared a Buffalo 10 oz. New York Strip Steak w/ Baked Potato and Cut Green Beans.




I had some Wild Idea Buffalo 10 oz. New York Strip Steaks in the freezer so I grabbed one out of the

freezer last night and let it thaw in the fridge overnight. What beautiful cuts of Buffalo these Steaks are, so lean. To prepare it all I’ll need is McCormick Grinder Sea Salt and Peppercorn Medley, Dried Rosemary, and Extra Virgin Olive Oil. I started by preheating a Cast Iron Skillet on medium high. Then rubbed a very light coat of the Extra Virgin Olive Oil on both sides of the Steak then seasoned both sides with the Rosemary, Sea Salt and Peppercorn Medley. Once the skillet is hot I added the Steak let it sear on the medium heat for about 5 minutes. Then turned it once and cooked for 4 1/2 more minutes. The Steak is a thick cut so I had to cook it longer than normal. Served it with some Sauteed Mushrooms. These Steaks are every bit as delicious as they look! The taste is so fresh and has that slight sweet Grass Fed Buffalo taste to it. Moist and tender and so delicious! You just can’t beat these Wild Idea Buffalo Steaks, Bison or Beef. The Steak was plenty big so I saved some it for my Breakfast in the morning.




For a side dish I baked a Russet Potatoes. I seasoned it with McCormick Grinder Sea Salt and Peppercorn Medley. Topped it with I Can’t Believe It’s Not Butter. Then I also heated up a small can of Del Monte Cut Green Beans. For dessert later a Jello Sugar Free Double Chocolate Pudding topped with Cool Whip Free.

Wild Idea Buffalo – 10 OZ. NEW YORK STRIP STEAK
A classic American favorite, lean and luscious. This steak is cut from the short loin and is extremely tender and flavorful. The New York Strip Steak will always take center stage on any grill. 10 oz.

http://wildideabuffalo.com/products/new-york-strip-steaks
http://wildideabuffalo.com/

Wild Idea Buffalo Recipe of the Week - Irish Stew and Colcannon

The Wild Idea Buffalo Recipe of the Week is Irish Stew and Colcannon. Made using the Wild Idea Buffalo Chuck Roast and Buffalo Stock. A delicious and healthy Stew with gravy and tender vegetables. You can find this recipe on the Wild Idea Buffalo website, and while there you can purchase the Wild Idea Buffalo Chuck Roast  or any of the other delicious Buffalo cuts of meat.    http://wildideabuffalo.com/

IRISH STEW & COLCANNON (Serves 6 to 8)
For those that like to use the crockpot, this recipe is for you. The meat turns out perfectly, and the gravy is just right. Although many Irish stews use Guinness, I find stout too strong for grass-fed buffalo meat, but use what you like. Also, I roast the vegetables for a firmer texture, but they could easily be added right to the pot. The method listed below makes for a great presentation.

Colcannon Ingredients:
½ - lb. cabbage or kale, sliced

¼ - cup parsley sprigs
4 - green onions, chopped
½ - cup hot milk
2 - lbs. butter potatoes
3 - tablespoons butter
½ - teaspoon each salt and pepper

Vegetables Ingredients:
6 - carrots, peeled and sliced
4 - parsnips, peeled and sliced
4 - leeks, halved and sliced
2 - teaspoons olive oil
salt and pepper

Base ingredients for Stew:
1 - 3 - lb. Wild Idea Buffalo Chuck Roast, rinsed, patted dry, and netting removed.
1 - teaspoon olive oil
1 - teaspoon garlic powder
1 - teaspoon thyme
1 - teaspoon salt
1 - teaspoon pepper
2 - bay leaves
2 - celery stalks
½ - onion, chopped
1 - cup cherry tomatoes, halved
2 - bottles of amber beer
2 - cups buffalo stock or organic beef stock
½ - cup red wine
1 - tablespoon arrowroot or cornstarch

Preparation:

* - Add cabbage to a pot of boiling water, reduce heat and simmer until tender. Add parsley and green onions and continue to simmer for two minutes.
* - Drain water and place cabbage in blender with ¼ cup hot milk, salt, and pepper. Puree.
*  - Place potatoes in pot of boiling water and simmer, covered for 15 minutes. Drain all but 2 inches of water from the pot and continue to cook uncovered until water is gone or potatoes are tender.
*  - Allow the potatoes to cool a bit for easy handling and then pull skins off the cooked potatoes while they are still warm. Place in a mixing bowl with butter and remaining hot milk.
*  - Smash the potatoes first and then mix with electric mixer until fluffy. Add the cabbage puree and mix until just incorporated. *Set aside or refrigerate until ready to serve. I make this the night before and reheat in microwave before serving.
* - Vegetables: For best results, prep vegetables ahead of time and roast right before serving.

Preheat oven to 400°.

* Place prepared vegetables on baking sheet. Drizzle with olive oil and season with salt and pepper.
* Roast vegetables for about 10 minutes or until they are al dente and slightly browned.
 Stew:

* Turn crockpot to high. Place olive oil, garlic powder, thyme, salt, and pepper in crockpot and mix together.
* Roll prepped roast around in the herbs in the crockpot, until evenly covered.
Add bay leaf, celery, onion, tomatoes, beer, and stock.
* Cook on high, covered, for 1 hour. Reduce heat to low and let cook for up to 8 hours. *It is important to know your personal crockpot settings and temperatures. You can cook at a higher heat, but then reduce your hours.
* Remove the roast from pot and place on cutting board. Using two forks, pull Buffalo roast apart into serving size pieces.
* Turn crockpot back to high, letting juices come to a boil.
* Mix red wine and arrow root together and whisk into juices. Adjust to your desired thickness, and season to taste.
* Return buffalo roast pieces back to crockpot.
* To Plate: In a shallow soup or pasta bowl, place a scoop of hot colcannon to edge of bowl. Place buffalo roast into side of colcannon. Ladle gravy in bowl, and add the roasted vegetables to the gravy. Serve with crusty bread.

http://wildideabuffalo.com/blogs/recipes/93038401-st-patricks-day-recipes-and-recipes-for-leftovers

Diabetic Recipes: Low-Carb Desserts

From the Diabetic Living Online website it's Diabetic Recipes: Low-Carb Desserts. Delicious diabetic dessert recipes that have 15 grams of carbohydrate or less per serving. Including; Barley-Oat Chocolate Chip Cookies, Incredible Apple Tart, and Hazelnut-Mocha Torte. Find them all at the Diabetic Living Online website.     http://www.diabeticlivingonline.com/


Diabetic Recipes: Low-Carb Desserts

If you thought desserts were out of your meals forever, think again! From cheesecake to cookies and ice cream to cakes, here are delicious diabetic dessert recipes that have 15 grams of carbohydrate or less per serving.



Barley-Oat Chocolate Chip Cookies

Whole wheat flour, rolled oats, barley flour, oat bran, and wheat bran pack these yummy chocolate chip cookies with grainy goodness. And they're only 11 grams of carb per cookie!....


Incredible Apple Tart

Jonathan, Rome Beauty, Winesap, and York Imperial apples are all great choices for this party-special tart. You and your guests will never believe that this diabetes-friendly recipe is only 15 grams of carb per serving......


Hazelnut-Mocha Torte

Chocolate curls add an extra hint of richness to this elegant dessert with 13 grams of carb per slice.

Tip: To make the curls, carefully draw a vegetable peeler across the smooth side of a milk chocolate candy bar......



* Click the link below to get all the Low-Carb Desserts
http://www.diabeticlivingonline.com/diabetic-recipes/dessert/diabetic-recipes-low-carb-desserts

Kitchen Hint of the Day!

Save on calories and fat by.....


In place of sour cream, try using non-fat sour cream, yogurt or pureed low-fat cottage cheese.

Healthy Harvest Turkey Lasagna and Baked Italian Loaf Bread

Dinner Tonight: Healthy Harvest Turkey Lasagna and Baked French Bread

For Breakfast it was leftovers, Skillet Potatoes and Ham. Had enough leftover from yesterday to have

this morning. Went out to get the morning papers and it was a bit nippy out there, about 31 degrees. For the day it was near 52 degrees and sunny, nice day out. Did some light cleaning inside and took the leaf blower on the outside and cleaned around the house and wooden deck. Mom has started her Spring Cleaning, no one is safe when she starts this yearly thing! I can get away if need be but poor Dad can't get around so good so he's going to be a huge target to recruit for the cleaning! It's every man for his self now, sorry Dad! Anyway for dinner tonight it's a family favorite, Lasagna. I prepared Healthy Harvest Turkey Lasagna and Baked Italian Loaf Bread.




I wasn't sure on what I wanted for dinner and then yesterday Mom had mentioned Lasagna. Sounded good, the Dinner problem was solved! Turkey Lasagna tonight.

I’m using Jennie – O Extra Lean Ground Turkey Breast, which I had in the freezer so I sat it in the fridge to thaw overnight. I use the recipe that’s on back of the Ronzoni Healthy Harvest Lasagna Box as a guide. Making changes to some of the ingredients to reduce calories and carbs. I used the following; 1lb Jennie – O Extra Lean Ground Turkey Breast, 3 cups (26 oz jar) Ragu Pasta Sauce, Sliced Mushrooms (optional), 1 1/2 cups Water, 1 3/4 cups (15 oz container) Kroger Part Skim Milk Ricotta Cheese, 2 cups (8 oz) Sargento Reduced Fat Shredded Mozzarella Cheese, divided, 1/2 cup grated Kraft Parmesan Cheese, 1/2 cup chopped fresh Parsley, 1/2 tsp Sea Salt, 1/4 tsp ground Black Pepper, and 6 pieces Ronzoni Healthy Harvest Lasagna, uncooked. Cutting calories and carbs by using Jennie – O Extra Lean Ground Turkey Breast and the Kroger Part Skim Milk Ricotta Cheese, Ronzoni Healthy Harvest Pasta, and Sargento Reduced Fat Shredded Cheese.



Then to prepare it, Heat oven to 350°F. In a skillet, over medium-high heat, brown Turkey; season to

taste and drain of excess fat. Add the Pasta Sauce, Mushrooms, and Water; simmer about 10 minutes. Pour about 1 cup Sauce on bottom of a 13×9 foil pan. Arrange 3 UNCOOKED pasta pieces lengthwise over sauce; cover with 1 cup sauce. Spread one-half Ricotta Cheese over Sauce. Repeat layers of RONZONI HEALTHY HARVEST LASAGNA, Sauce and Ricotta Cheese filling. Top with layer of RONZONI HEALTHY HARVEST LASAGNA and remaining Sauce; sprinkle with Mozzarella Cheese. Cover with foil. Bake 45 minutes. Remove foil; bake additional 10 minutes or until hot and bubbly. Let stand 10 minutes before cutting.




The Lasagna comes out perfect, love this recipe! Everything tasted so fresh and as usual the Jennie -O Turkey was the star bringing everything together to make one delicious dish! Plenty of leftovers for

another meal or to freeze for later use. I’ve frozen this several times and it always comes out great after reheating. I left the original recipe at the bottom of the post. With just a few changes I saved on calories, carbs, and fat grams. The original recipe is at the end of the post. I also baked a loaf of Pillsbury Rustic French Bread. For dessert later tonight a Healthy Choice Frozen Dark Fudge Swirl Frozen Greek Yogurt.











Ronzoni Healthy Harvest Whole Grain Lasagna

Ingredients

1lb ground beef
3 cups (26 oz jar) spaghetti sauce
1 small container of baby bella mushrooms, sliced

1 1/2 cups water
1 3/4 cups (15 oz container) ricotta or small curd cottage cheese
2 cups (8 oz) shredded mozzarella or Monterey Jack cheese, divided
1/2 cup grated Parmesan cheese
2 eggs
1/4 cup chopped fresh parsley
1/2 tsp salt
1/4 tsp ground black pepper
9 pieces RONZONI HEALTHY HARVEST LASAGNA, uncooked

Directions

Heat oven to 350°F. In 3-quart saucepan over medium-high heat, brown meat; drain. Add spaghetti sauce, mushrooms, and water; simmer about 10 minutes. Meanwhile, in medium bowl, stir together ricotta cheese, one-half mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper. 5. Pour about 1 cup sauce on bottom of 13×9-inch baking dish. Arrange 3 UNCOOKED pasta pieces lengthwise over sauce; cover with 1 cup sauce. Spread one-half cheese filling over sauce. Repeat layers of RONZONI HEALTHY HARVEST LASAGNA, sauce and cheese filling. Top with layer of RONZONI HEALTHY HARVEST LASAGNA and remaining sauce; sprinkle with mozzarella cheese. Cover with foil. Bake 45 minutes. Remove foil; bake additional 10 minutes or until hot and bubbly. Let stand 10 minutes before cutting.

Nutritional Info
Servings Per Recipe: 12
Amount Per Serving
Calories: 277.3
Total Fat: 9.7 g
Cholesterol: 75.8 mg
Sodium: 519.1 mg
Total Carbs: 25.1 g
Dietary Fiber: 3.3 g
Protein: 23.9 g




Jennie – O Extra Lean Ground Turkey Breast

Our leanest ground turkey, all natural, 99 percent fat-free with no gluten.
Product Features:
99% fat-free
Gluten Free
All Natural
The Biggest Loser® Product
20-oz (1.25 lbs) or 40-oz package (2.5 lbs)

Cooking Instructions:
STOVETOP METHOD:
* Spray skillet with nonstick cooking spray.
* Preheat skillet over medium-high heat.
* Add ground turkey to hot skillet.
* Stir to crumble, approximately 14 to 16 minutes.
* Always cook to well-done, 165°F. as measured by a meat thermometer.

Nutritional Information
Serving Size 112 g Total Carbohydrates 0 g
Calories 120 Dietary Fiber 0 g
Calories From Fat 15 Sugars 0 g
Total Fat 1.5 g Protein 26 g
Saturated Fat .5 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 55 mg Iron 4%
Sodium 70 mg Calcium 0%

http://www.jennieo.com/products/3-Extra-Lean-Ground-Turkey-Breast

Diabetic Dish of the Week - Nana Nut Bread

This week's Diabetic Dish of the Week is Nana Nut Bread. Nana Bread made with, of course, Bananas along with walnuts. You can find this recipe  on the CooksRecipes website. Check Cooks for a fantastic selection of recipes for all tastes and cuisines.  http://www.cooksrecipes.com/index.html

Nana Nut Bread

A tasty and healthy banana bread. This bread has potassium and fiber from the bananas, omega three fatty acids from the walnuts, and no cholesterol!

Recipe Ingredients:
1 1/3 cups all-purpose flour
1/2 cup Splenda® Granulated No Calorie Sweetener

1 teaspoon baking powder
1/2 teaspoon baking soda
1 pinch salt
1 1/4 cups mashed bananas
1 tablespoon canola oil
1/3 cup reduced fat buttermilk
2 teaspoons vanilla
1/4 cup chopped walnuts*

Cooking Directions:

1 - Preheat oven to 350°F (175°C). Spray a 9x5x3-inch loaf pan with nonstick cooking spray. Set aside.
2 - Blend the dry ingredients in a large mixing bowl. Set aside.
3 - Add oil, buttermilk and vanilla to the mashed bananas. Mix well. Pour banana mixture into dry ingredients. Stir until just mixed.
4 - Add chopped walnuts. Stir until just mixed.
5 - Pour batter into prepared pan.
6 - Bake in preheated oven 45 to 55 minutes or until rich brown and the center is set.
Makes 8 servings.

*Black walnuts can be used to create a uniquely flavored banana bread.

Nutritional Information Per Serving (1/8 of recipe): Calories: 160; Calories from Fat: 40; Total Fat: 5g; Saturated Fat: 1g; Cholesterol: 0mg; Sodium: 170mg; Total Carbs: 25g; Dietary Fiber: 2g; Sugars: 7g; Protein: 3g.

http://www.cooksrecipes.com/diabetic/nana_nut_bread_recipe.html

Quick Light Lunches

From the EatingWell website it's Quick Light Lunches. Low calorie lunch recipes including; Tuscan-Style Tuna Salad, BLT Salad, and Salmon Salad Sandwich. You can have them all by checking the EatingWell website. http://www.eatingwell.com/

Quick Light Lunches

Low-calorie lunch recipes that are quick to prepare.
Save your waistline and your wallet with these quick and packable low-calorie lunch options. Our low-calorie sandwich recipes, low-calorie salad recipes and more low-calorie lunches are perfect to pack for the office.



Tuscan-Style Tuna Salad
This streamlined version of a northern Italian idea is perfect for a summer evening: no-fuss, no-cook and big taste. You can even make it ahead and store it, covered, in the refrigerator for several days. If you do, use it as a wrap filling for the next day's lunch.......


BLT Salad
Here's a salad version of America's favorite sandwich. We use shredded tomato as a base for the creamy tomato-and-chive dressing—adding great tang and flavor along with extra vitamin C......


Salmon Salad Sandwich
Salmon salad served on tangy pumpernickel bread makes for an easy dinner—a double batch will give you lunch the next day......



* Click the link below to get all the Quick Light Lunches

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

Kitchen Hint of the Day!

Keep an eye on the Veggies.....


Never overcook your vegetables. Overcooking will cause them to loose flavor, texture and vitamins.

Cubed Pork Steak Sandwich w/ Baked Fries

Dinner Tonight: Cubed Pork Steak Sandwich w/ Baked Crinkle Fries

For Breakfast I made my Skillet Potatoes and Ham for Breakfast. I used 1 package of Simply Potatoes Steakhouse Seasoned Diced Potatoes and a package of Meijer Diced Ham to prepare it. Just cook the Potatoes according to the package instructions and with about 5 minutes of cooking time left add the Diced Ham. You can serve this topped with a fried Egg, diced Onions, or Shredded Cheese. I topped mine this morning with Sargento Reduced Fat Shredded Colby – Jack Cheese. Heavy rains and winds last night and into the early morning. A lot cooler out today with a cold wind blowing, Old Man Winter just will not give up! Cleaned the fridge today and did some cleaning of shelves and drawers in the kitchen today. A little Spring cleaning! For dinner tonight I prepared a Cubed Pork Steak Sandwich w/ Baked Crinkle Fries.

I had a of packages of Cubed Pork Steak that I purchased from Kroger in the freezer. I sat it in the fridge to thaw overnight. To prepare it I got the big three out to bread it with; Flour, Egg Beater’s, and Panko Bread Crumbs. I seasoned the Steak with Sea Salt and Black Ground Pepper. Next I seasoned the Flour with Hungarian Paprika and rolled the Cube Pork in that and shook off the excess. Then I dipped it in the Egg Beater’s shaking off the excess and then pressed both sides in the Shake and

Bake Seasoned Panko Bread Crumbs, making sure both sides was well covered. I heated up a medium size skillet, that I drizzled with Extra Virgin Olive Oil, on medium high heat. Added my Cubed Pork and fried about 4 minutes per side, till each side was golden brown. The Cubed Pork Steak came out delicious! Moist and very tender with a good flavor from the Paprika and all the other ingredients. Served it on a Aunt Millie's Reduced Calorie Hamburger Bun and topped with some French's Brown Spicy Brown Mustard. I fried both patties in the package, I'll have the other pattie for Breakfast in the morning.







For a side I baked some Ore Ida Crinkle Fries, served with a side of Hunt’s Ketchup. For dessert later a Jello Sugar Free Double Chocolate Pudding.







Aunt Millie's Whole Grain Reduced Calorie Hamber Buns

Aunt Millie's Hearth Buns are made with whole grain flour, are generously-sized and add a special touch to your grill outs.

Nutrition

Serving size 1 Bun (60g)
Servings per Container 8

Calories 110
     Calories from fat 15
Amount/Serving %DV*
Total Fat 1.5g 2%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Potassium 80mg 2%
Sodium 190mg 8%
Total Carbohydrate 26g 9%
Fiber 6g 24%
Sugars 3g
Protein 6g

https://www.auntmillies.com/products/buns-deli/hearth/5885

"Meatless Monday" Recipe of the Week - Grilled Idaho Potato Ratatouille Salad

This week's Meatless Monday recipe is a Grilled Idaho Potato Ratatouille Salad. Kicked up Potato Salad! Potatoes, Eggplant, and Zucchni are all part of the recipe! You can find this recipe along with all the other healthy and delicious recipes on the CooksRecipes website! Enjoy!    http://www.cooksrecipes.com/index.html


Grilled Idaho Potato Ratatouille Salad

Potato salad takes on the delicious character of the classic French eggplant vegetable stew, ratatouille. This grilled potato and vegetable salad is ideally served warm or at room temperature.

Recipe Ingredients:

2 pounds large Idaho Potatoes

1 medium eggplant
1 medium zucchini
2 medium yellow squash
4 portobello mushrooms, stems removed
1 green bell pepper
1 red bell pepper
4 plum tomatoes, halved lengthwise
4 onions, peeled and halved from top to bottom
2 heads of garlic (optional)
1/2 cup olive oil
1/4 cup balsamic vinegar
Salt and pepper to taste
2 teaspoons fresh thyme leaves or snipped chives (optional)

Cooking Directions:

1 - Wash and dry all vegetables except for onions. Cut potatoes into 1-inch thick lengthwise wedges. Steam wedges on a rack over boiling water (covered) for 10 minutes to pre-cook potatoes. Remove potatoes from steam and pat dry with paper towels.
2 - Prepare remaining vegetables: cut eggplant lengthwise into 1-inch thick slices; cut zucchini and yellow squash in half lengthwise; seed and quarter green and red peppers. Place potatoes and all other vegetables on baking sheets and brush with olive oil to prevent sticking during grilling. Prepare grill.
3 - When grill is ready, lightly oil the grill tray. Place eggplant, squash and mushrooms on the grill crosswise so they don’t fall through the grill tray.
4 - Place the tomatoes and the peppers in a wire grilling basket or on a grilling tray suitable for small foods so they don’t fall through into the grill.
5 - Place garlic heads directly on grill.
6 - With the grill lid closed, grill all vegetables for 5 minutes. With tongs and a metal spatula, turn the vegetables and grill the other side, with the lid closed, for another 5-6 minutes. If all vegetables don’t fit on the grill, cook in batches.
7 - When vegetables are cooked, arrange on a large serving platter (slice portobello mushrooms if they’re large). Halve the grilled heads of garlic crosswise, and squeeze out the soft pulp into a small bowl. Whisk together the balsamic vinegar and the garlic, then pour over the vegetables.
8 - If not using garlic, just drizzle vinegar over vegetables. Sprinkle vegetables with the fresh thyme leaves or chives, if desired.
9 - Serve salad warm or at "picnic" temperature no need to chill.
Makes 8 servings.

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

One of America's Favorites - Blooming Onion

A blooming onion, onion bloom, onion blossom, or onion 'mum is a dish consisting of one large

Blooming Onion

onion which is cut to resemble a flower, battered, and deep-fried. It is served as an appetizer at some restaurants.








The dish was popularized in the United States when it appeared as "Bloomin' Onion", a charter feature of the Outback Steakhouse when that national chain opened in 1988. It remains prominent on its menu.

The owners of Scotty's Steak House in Springfield, New Jersey claim to have invented the dish in the 1970s. Its popularity has led to its adoption as an appetizer at various other restaurant chains, most notably Lone Star Steakhouse & Saloon, where it is known as the "Texas Rose". It is usually served with a restaurant-specific signature dipping sauce.

Despite the implied association with Australian cuisine due to Outback Steakhouse's branding, the dish is almost unknown in Australia (much like the Outback Steakhouse chain itself) and rarely served outside of the United States.

The dish, under the name Awesome Blossom, was also a very popular part of the Chili's menu, at least in the UK, until it was removed in 2001, possibly for health reasons cited below.



The egg wash and deep frying preparation process of the dish means it is high in calories; a single blooming onion with dressing contains approximately 1954 calories and 134 grams of fat. A study by the Center for Science in the Public Interest found a somewhat lower fat content of 116 grams, including a combined 44 grams of saturated and trans fat. When it existed, the similarly styled Awesome Blossom at Chili's was ranked "Worst Appetizer in America" by Men's Health magazine in 2008 for the unusually high totals of calories and fat, with 2,710 calories, 203 grams (1,827 calories) of fat, 194 grams of carbohydrates, and 6,360 milligrams of sodium, with as much fat as 67 strips of bacon. There is a healthier variety, which contains 522 calories and 16g of fat. For reference, the US Reference Daily Intake for fat is 65g and for sodium is 2300 mg, assuming a 2000 calorie diet, while typical daily food energy recommendations lie in the range of 2000-3000 calories.

Kitchen Hint of the Day!

A little Vinegar....


To cut down on odors when cooking cabbage, cauliflower, etc., add a little vinegar to the cooking water.

Cumin Spiced Pork Chop w/ Mashed Potatoes, Golden Hominy, and Baked Italian Loaf Bread

Dinner Tonight: Cumin Spiced Pork Chop w/ Mashed Potatoes, Golden Hominy, and Baked Italian Loaf Bread

Happy Easter everyone! Hope you are having a good one! Wow, what a bright moon last night and early morning! Beautiful Moon out. Had a light Breakfast of a toasted Healthy Life Whole Grain English Muffin, topped with I Can't Believe It's Not Butter. After Breakfast I made an early run to Walmart, needed printing ink and paper. Then stopped in Meijer to pick up a few items and back home for the day! It's a beautiful Easter Day out there, mostly sunny and high near 70 degrees! Got the cart out for a while this afternoon. Rode around the neighborhood and down by the lake, so nice out! Mom and Dad went to an Easter Dinner with some friends. For my dinner I prepared a Cumin Spiced Pork Chop w/ Mashed Potatoes, Golden Hominy, and Baked Italian Loaf Bread.

I just didn't feel like preparing some big Easter dinner, so I went with a delicious comfort food meal. I grabbed a Pork Chops from the freezer that I had purchased from Costco and let it thaw overnight in the fridge. Then to prepare my Chop I’ll need; The Cumin Spiced Rub which consists  of;  1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. To prepare it preheat oven to 400°. Combine all the ingredients; rub it all over the pork chop. Let stand 20 minutes. Start by heating the Extra Virgin Olive oil in a Cast Iron Skillet over medium-high heat. Add Chops to pan; cook 3 minutes, browning both sides. From the stove to the oven and bake at 400° for 20 minutes until the thermometer registered 150° (slightly pink), turning after 5 minutes. Let stand 10 minutes before slicing. Fantastic combo of Spices, which makes one incredible Crust on the Chop with the inside being tender and moist! Love this seasoning on Pork. Hard to beat these Costco Pork Chops, always top quality.

I served it with some Bob Evan’s Mashed Potatoes, which I just microwave and serve. Then I also heated up a can Kroger Brand Golden Hominy. For those that has never had or heard of Hominy; Hominy is a food made from kernels of corn which are soaked in an alkali solution of either lime or lye. The corrosive nature of the solution removes the hull and germ of the corn and causes the grain itself to puff up to about twice its normal size. And finally I baked a loaf of Pillsbury Italian Loaf Bread. For dessert later a Jello Sugar Free Double Chocolate Pudding.

The Sunday Pizza - Goat Cheese Turkey Meatball Wedges

This week's Sunday Pizza Recipe is Goat Cheese Turkey Meatball Wedges. Made using the delicious JENNIE-O® Fully Cooked Home Style Turkey Meatballs. The Meatballs along with all the toppings makes this on delicious dish that the whole family will enjoy! You can find this recipe along with all the other healthy and delicious Jennie - O recipes, Enjoy!  https://www.jennieo.com/

Goat Cheese Turkey Meatball Wedges

Ingredients
10 JENNIE-O® Fully Cooked Home Style Turkey Meatballs

1 (6.5-ounce) package pizza dough mix
4 ounces goat cheese, softened
1 cup red and yellow cherry tomatoes, halved
½ cup freshly grated Parmesan cheese
fresh basil leaves

Directions
1 - Heat oven to 400°F. Cook meatballs according to package directions. Cut into quarters; set aside.

2 - Make dough according to package directions. Place on baking sheet. Spread with goat cheese.

3 - Top with meatballs, tomatoes and Parmesan cheese. Bake 12 minutes or until golden brown. Top with basil leaves. Cut into wedges.

Nutritional Information
Calories 320 Fat 21g
Protein 22g Cholesterol 95mg
Carbohydrates 13g Sodium 640mg
Fiber 1g Saturated Fat 10g
Sugars 3g
https://www.jennieo.com/recipes/757-Goat-Cheese-Turkey-Meatball-Wedges




Jennie - O Fully Cooked Home Style Turkey Meatballs
For homestyle taste with convenience, try our fully-cooked turkey meatballs that are ready in 2-3 minutes.
Find this product in the freezer section of your grocery store.

Product Features:
* Approximately 24 Meatballs

* 24-oz package
* Gluten Free

Nutritional Information
Serving Size 84 g Total Carbohydrates 3 g
Calories 180 Dietary Fiber 0 g
Calories From Fat 110 Sugars 1 g
Total Fat 13.0 g Protein 16 g
Saturated Fat 4.0 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 80 mg Iron 10%
Sodium 400 mg Calcium 6%

https://www.jennieo.com/products/86-Fully-Cooked-Home-Style-Turkey-Meatballs

Better Than Takeout: 30-Minute, Low-Calorie Dinner Recipes

From the EatingWell website it's Better Than Takeout: 30-Minute, Low-Calorie Dinner Recipes. Low calorie  pizza recipes, Mexican recipes, Chinese recipes and more! It's all on the EatingWell website!     http://www.eatingwell.com/



Better Than Takeout: 30-Minute, Low-Calorie Dinner Recipes

These easy 30-minute meals are quicker and tastier than takeout⎯and they’re better for you too.
The next time you’re thinking about ordering takeout, put down the phone and start cooking one of our delicious 30-minute dinners. Each of these healthy dinner recipes has 350 calories or less and is ready in under 30 minutes. Our low-calorie pizza recipes, Mexican recipes, Chinese recipes and more are healthier than takeout⎯and you’ll save money and cut calories with these healthier options for dinner.



Sichuan-Style Chicken with Peanuts
The piquant Sichuan Sauce (which doubles easily) works well with almost any stir-fry but particularly enhances dishes with meat, fish and poultry. When stir-frying chicken, always spread the pieces in the wok and let them cook undisturbed for 1 minute before stirring. This allows the chicken to sear and prevents sticking. To smash the ginger, use the side of a cleaver or chef's knife.........


Black Bean & Salmon Tostadas
Pickled jalapeños, cilantro and avocado perk up convenient canned salmon for a quick tostada topping. Skip store-bought and make your own crispy shells in the oven. Serve with: Brown rice cooked with diced tomatoes and onions or salsa.......


Green Pizza
Why not use cooler-weather vegetables like broccoli and arugula as an unconventional pizza topping? The arugula adds a slightly bitter, peppery taste—for a milder flavor, use spinach instead. Serve with wedges of fresh tomato tossed with vinegar, olive oil, basil and freshly ground pepper......



* Click the link below to get all the Better Than Takeout: 30-Minute, Low-Calorie Dinner Recipes

http://www.eatingwell.com/recipes_menus/recipe_slideshows/better_than_takeout_30_minute_low_calorie_dinner_recipes

Kitchen Hint of the Day!

For Cauliflower...

Lemon juice or vinegar in water where cauliflower is cooked makes it keep its white color.

Crispy Chicken Strips w/ Potatoes Au Gratin and Cut Italian Green Beans

Dinner Tonight: Crispy Chicken Strips w/ Potatoes Au Gratin and Cut Italian Green Beans





I started my day off by making a Breakfast sandwich using; Healthy Life Whole Grain English

Muffin, Egg Beater's Egg Whites, 2 slices of fried Boar's Head Black Forest Ham, and 1 slice of Sargento Ultra Thin Swiss Cheese. And a cup of Bigelow Decaf Green Tea, nice start to the day! Beautiful Spring day out there today! Started off cold, in the 30's, but it was sunny and warmed up to around 60 degrees. Got the leaf blower out and cleaned up around the house outside. After that got the cart out for a while, not long as the wind was bit cool still. Nice day out though. For dinner tonight it's Crispy Chicken Strips w/ Potatoes Au Gratin and Cut Italian Green Beans.








To prepare Chicken Strips I preheated the oven to 425°F . Sprayed a baking sheet with cooking spray.Placed frozen strips in single layer on the baking sheet. Baked for 16 to 18 minutes, or until heated through. Internal temperature should reach 150°F – 160°F. Turn Strips halfway through heating time.They come out golden brown and delicious! I really enjoy these.








Then for my sides it was leftovers, from earlier in the week. I reheated the Idahoan Au Gratin Potatoes Homestyle Casserole. Idahoan Potato Products has many Potato products and all very easy to prepared and reheated and all are delicious Potato dishes. Then I also reheated some Allens Cut Italian Beans, again leftover from a previous dinner. I'll take Chicken, Potatoes, and Beans anytime for dinner! For dessert/snack later a 100 Calorie Bag of Jolly Time Pop Corn.
 








PERDUE® Crispy Chicken Strips

Fully Cooked strips are marinated and breaded. Product is in a net weight (26 oz.) bags. Frozen.

* Fully Cooked

* Frozen
* Breaded
* Easy to Use

PRODUCT HANDLING
COOKING & PREP
Conventional/Toaster Oven (Preferred Methods) Preheat Oven to 425°F. Spray baking sheet with cooking spray. Place frozen strips in single layer on baking sheet. Bake on middle oven rack for 16 to 18 minutes, or until heated through. Internal temperature should reach 150°F – 160°F. Turn patties halfway through heating time. Microwave Oven Place 4-6 frozen strips in single layer on a microwave safe plate lined with paper towel. Heat, uncovered, on high for 2 to 3 minutes, turning halfway through heating time. Let stand for 1 to 2 minutes before serving.

INGREDIENTS
BONELESS SKINLESS CHICKEN BREAST WITH RIB MEAT, WATER. CONTAINS 2% OR LESS OF SALT, NATURAL FLAVORS. BREADED WITH: WHEAT FLOUR, WATER, SALT, NATURAL FLAVORS. CONTAINS 2% OR LESS OF NATURAL EXTRACTIVES OF PAPRIKA, DEXTROSE, NATURAL PAPRIKA AND ANNATTO EXTRACTS.

https://www.perdue.com/products/perdue-crispy-chicken-strips-26-oz/80471/

Saturday's Chili - Crockpot Chinese Chicken Stew

This week's Saturday's Chili is Crockpot Chinese Chicken Stew. Chicken, Spices, Peppers, and Rice makes this one delicious Chili! You can find this recipe along with a fantastic selection of recipes for all cuisines and tastes at the CooksRecipes website!    http://www.cooksrecipes.com/index.html


Crockpot Chinese Chicken Stew

Start this savory Chinese chicken stew in the morning and when you get home from a busy day, dinner will be ready.

Recipe Ingredients:

1 pound chicken thighs, boneless, skinless

1 teaspoon Chinese five-spice powder
1/2 teaspoon red pepper flakes
1 tablespoon vegetable oil
1 medium onion, coarsely chopped
8 ounces fresh mushrooms, sliced
2 garlic cloves, finely minced
1 (14.5-ounce) can chicken broth - divided use
1 tablespoon cornstarch
1 medium red bell pepper, cut into 3/4-inch pieces
2 tablespoons soy sauce
1 tablespoon sesame oil
2 green onions, cut into 1/2-inch pieces
Hot cooked rice for accompaniment (optional)

Cooking Directions:

1 - Toss chicken with five-spice powder in small bowl. Season with red pepper flakes.
2 - Heat oil in large skillet. Add onion and chicken; cook and stir about 5 minutes or until chicken is browned.
3 - Add mushrooms and garlic; cook and stir until chicken is no longer pink or juices run clear.
4 - Combine 1/4 cup broth and cornstarch in small bowl; set aside.
5 - Place cooked chicken mixture, remaining broth, bell pepper, and soy sauce in crockpot or slow cooker.
6 - Cover and cook on LOW for 3 1/2 hours or until peppers are tender.
7 - Stir in cornstarch mixture, sesame oil, and green onions. Cook 30 to 45 minutes or until liquid has thickened.
8 - Ladle into soup bowls; scoop 1/2 cup rice into each bowl, if desired.
Makes 6 servings.

http://www.cooksrecipes.com/soup/crockpot-chinese-chicken-stew-recipe.html

Healthy Recipes for Sleep-Enhancing Foods

From the EatingWell website it's Healthy Recipes for Sleep-Enhancing Foods. Learn about the sleep-enhancing foods, not only delicious but sleep enhancement too! Foods including;cherry juice and jasmine rice, and the nutrients in fish, yogurt, whole grains, kale, and bananas. Find them all at the EatingWell website.
http://www.eatingwell.com/



Healthy Recipes for Sleep-Enhancing Foods

Find out what healthy foods you can add to your diet to help promote a restful night’s sleep.
If you’re hoping to get a better night’s sleep, try adding some of these sleep-enhancing foods to your diet. Studies have shown tart cherry juice and jasmine rice, and the nutrients in fish, yogurt, whole grains, kale, bananas, chickpeas and fortified cereals to lead to a more restful night’s sleep. Enjoy our healthy recipes for some of these sleep-enhancing foods for a delicious meal that might help you sleep more soundly.



Seared Salmon with Braised Broccoli
Here we pair pan-seared salmon with braised broccoli and make it special with a quick, Italian-inspired topping of sautéed onions, pine nuts and raisins.......


Banana Bran Muffins
Banana bran muffins are great to have on hand for breakfast on-the-go!....


Kale Chips
Not a fan of kale? These crispy baked kale chips will convert you! For the best result, don’t overcrowd the pans......



* Click the link below to get all the Healthy Recipes for Sleep-Enhancing Foods
http://www.eatingwell.com/recipes_menus/recipe_slideshow/healthy_recipes_for_sleep_enhancing_foods

Kitchen Hint of the Day!

Dried Herbs....


Do not use dried herbs in the same quantity as fresh. In most cases, use 1/3 the amount in dried as is called for fresh.

Izzy’s Lean Corned Beef Sandwich w/ Ruffle’s Reduced Fat Chips

Dinner Tonight: Izzy’s Lean Corned Beef Sandwich w/ Ruffle’s Reduced Fat Chips




We had a whole lot of rain that started late yesterday and continued through the night. A bit cooler

out also, about a 29 degree wind chill! For Breakfast I made a packet of my absolute favorite package

Gravy, Pioneer Peppered White Gravy. I just love this stuff, it's 45 calories and 6 carbs per serving! I toasted 2 slices of Healthy Life Whole Grain Bread to go with the Gravy. The toasted Bread has fewer calories and carbs than Biscuits, all though I love Biscuits! After Breakfast gave Mom a hand with a couple of loads of laundry. Then took my Hoveround Mobility Chair outside under the car port and gave it a good cleaning. The kitchen closed at the last minute and it's Izzy’s Lean tonight!






Once again I had dinner planned out and BAM, laziness set in and I ordered out! So it doesn’t happen often but the Kitchen is Closed today. So I’m having my favorite Izzy’s, I would put Izzy’s Corned Beef up against any other. Plus with their “Lean’ version of the Corned Beef makes it healthier also. The sandwich contains 170 calories and 16 carbs per serving (1/2 Sandwich) and 340 calories and 32 carbs for a Full Sandwich. I had the Full, as usual, along with a serving of Ruffle’s Reduced Fat Potato Chips and their 80 calories and 17 carbs per serving. Then to go along with it all I had an ice-cold Diet Dr. Pepper, 0 calories and 0 carbs. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.



 Izzy’s

Izzy’s famous corned beef—96% lean cut— on whole wheat bread. Served with pasta salad

Calories/ Carbs
170/16 (1/2 Sandwich) 340/32 (Full Sandwich)

http://izzys.com/

Jennie - O Recipe of the Week - Roasted Asparagus with Turkey Bacon

This week's Jennie - O Recipe of the Week - Roasted Asparagus with Turkey Bacon. Looking for a healthy and delicious side dish for your Easter Dinner? Look no further, Roasted Asparagus with Turkey Bacon. Made with my favorite Bacon the JENNIE-O® Turkey Bacon. You can find this recipe along with all the other delicious and healthy Jennie - O recipes on the Jennie - O website, Enjoy!    http://www.jennieo.com/


Roasted Asparagus with Turkey Bacon

INGREDIENTS
2 pounds fresh asparagus, trimmed

2 tablespoons olive oil

1 (12-ounce) package JENNIE-O® Turkey Bacon, chopped

DIRECTIONS
1 - Heat oven to 425°F. Place asparagus on large rimmed baking sheet. Toss asparagus with olive oil and turkey bacon. Spread in single layer.

2 - Roast 15 to 20 minutes or until asparagus in crisp tender.

Nutritional Information

Calories 140
Fat 11g
Protein 8g
Cholesterol 30mg
Carbohydrates 4g
Sodium 370mg
Fiber 2g
Saturated Fat 2g

http://www.jennieo.com/holidays-and-events/easter/recipe/963-Roasted-Asparagus-with-Turkey-Bacon

Healthy Spring Recipes

From the Diabetic Living Online website it's Healthy Spring Recipes. It's the first week of the Spring Season so to help you start it off healthy some delicious and diabetic friendly recipes! Recipes that include; Mahi Mahi with Remoulade, Hibiscus and Goji Tea, and Toasted Seeds with Golden Berry and Cocoa Nibs. Get them all at the Diabetic Living Online website.  http://www.diabeticlivingonline.com/


Healthy Spring Recipes

Looking for some healthy, flavorful spring recipes? You'll love these quick-fix meals, exotic island

dishes, decadent desserts, and yummy snacks.



Mahi Mahi with Remoulade

Topped with a fresh-flavor remoulade, grilled Mahi Mahi is a go-to recipe for warmer weather. Plus, this fish is low in saturated fat. Pair with grilled asparagus for a deliciously nutritious meal......


Hibiscus and Goji Tea

Drink this naturally sweetened ice tea on a warm day. Along with hibiscus flowers and cinnamon sticks, this tea is made with goji berries, which are high in vitamin C.....


Toasted Seeds with Golden Berry and Cocoa Nibs

Choose dried golden berries or raisins to add a touch of sweetness to this low-carb snack. Mix it together on the weekend to give you an easy, healthy treat to munch on during a busy week......



* Click the link below to get all the Healthy Spring Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/popular/healthy-spring-recipes?page=0

Kitchen Hint of the Day!

Asparagus tip.....

Thin spears, thick spears―both can be sweet and tender, as long as they're fresh. The diameter of an asparagus spear indicates when it was harvested. Thick spears are generally harvested at the beginning of the season―the stalks get thinner as the season wears on. Texture is related to how fast the spears grow. The longer they grow, the more fibrous they become. Peeling can take care of that, however.

Skillet Chicken Bacon Ranch Dinner w/ Baked Italian Loaf Bread

Dinner Tonight:  Skillet Chicken Bacon Ranch Dinner w/ Baked Italian Loaf Bread





It's the warmest morning we have had in a while, 61 degrees to start the day. For Breakfast I had a

Cheese Omelet. Made it with 2 medium size eggs, a splash of 2% milk, and Sargento Reduced Fat Shredded Sharp Cheddar Cheese. Also had a slice of toasted Healthy Life Whole Grain Bread and my morning cup of Bigelow Decaf Green Tea. Did some house cleaning today; ran the vacuum, dusted, and cleaned the kitchen. Cloudy and windy all day, blowing in some heavy rain for the late afternoon and evening. For dinner to night tried something new, Velveeta Cheesy Skillets Chicken Bacon Ranch Dinner. Tonight it's  Skillet Chicken Bacon Ranch Dinner w/ Baked Italian Loaf Bread.





Came across a box of the Velveeta Cheesy Skillets Chicken Bacon Ranch Dinner while at Meijer a

while back and I'm finally getting around to using it. Just the name alone, Chicken Bacon Ranch Dinner, sounds delicious! The box contains; Pasta, Seasoning Packet, Velveeta Cheese Sauce Packet, and Bacon Bits. I'll be adding the Chicken and 2 Cups water, I also seasoned it with Morton's Lite Salt and topped with some a sprinkle of Shredded 3 Cheese Blend (Parmesan, Romano, and Aiago Cheese).








To prepare it I started by cooking the Chicken. I used 3 Perdue Perfect Portions Chicken Breasts that

I cut into bite size pieces. I heated up a large skillet that I sprayed with Pam Cooking Spray and added I tablespoon of Extra Virgin Olive Oil. Cooked it on medium heat until cooked through and the juices ran clear.











 As the Chicken was finishing I added 2 cups of Water, the Pasta, and the Seasoning Packet. Stirred

and brought it to a boil. Reduced the heat and covered the skillet. Simmered for 12 minutes, stirred it frequently. Removed it from the heat. Next stirred in the Velveeta Cheese Sauce and sprinkled with the Crumbled Bacon. Served it in a bowl with a sprinkle of the 3 Cheese Blend. I have another item to keep handy in the Pantry! Really like this dish. The Chicken goes perfect with the Pasta and Creamy Cheese Sauce. Then the Crumbled Bacon gives it a nice crunch. Plus it's a 1 pot meal, which I love! Winner, Winner Skillet Dinner! I also baked a loaf of Pillsbury Italian Loaf Bread. For dessert/snack later some Multi Gran Totistos Scoops with some Newman's Own Black Bean and Corn Salsa.








Velveeta Cheesy Skillets Chicken Bacon Ranch Dinner

Satisfy your taste buds with great-tasting Velveeta Cheesy Skillets Chicken Bacon Ranch Dinner. Made with rich and creamy Velveeta cheese sauce--it's liquid gold.
Velveeta Cheesy Skillets Chicken Bacon Ranch Dinner Kit:
* Elbow pasta with creamy cheese sauce, premium seasonings and bacon bits

* Made with real cheese
* Just add chicken
* Makes about 5 1-cup servings
* Ready in about 20 minutes

Directions
You will need. 1 lb. boneless skinless chicken breasts, cut into 1-inch pieces. 2 cups water. Ready in about 20 minutes. Brown: 1 lb. chicken breast pieces in large skillet, cook until done.* Add: 2 cups water, seasoning and pasta; stir. Bring to boil. Reduce heat. Cover: Simmer and stir often until most of water is gone, about 10-12 min. Remove from heat. Cheese: With Velveeta cheese sauce pouch. Stir in cheese sauce. Sprinkle with bacon. Customize it! Top skillet with sliced green onions. *Minimum internal temperature of 165 degrees F when tested with meat thermometer. Warnings: Contains: wheat, milk.

Nutrition Facts
Serving Size 70 G
Servings Per Container 5
Amount Per Serving
Calories 230
Calories From Fat 70
% Daily Value
Total Fat 7 G 14
Saturated Fat 1.5 G 10
Trans Fat 0 G
Cholesterol 10 Mg 3
Sodium 830 Mg 36
Total Carbohydrate 31 G 10
Dietary Fiber 1 G 4
Sugars 5 G
Protein 8 G