Leftovers – Shrimp and Smoked Turkey Sausage Gumbo

Dinner Tonight: Leftovers – Shrimp and Smoked Turkey Sausage Gumbo




For Breakfast this morning I had a bowl of Cheerio's along with a cup of Bigelow Decaf Green Tea. After Breakfast I went up to the McDonald’s Drive-Thru and picked up Breakfast for Mom. Outside mostly cloudy but not a bad day out,81 degrees and a tad humid. After Lunch headed over to the afternoon with Dad. He's been doing good, hope to have him home soon! And for my Dinner tonight Leftovers! Tonight its Leftover – Shrimp and Smoked Turkey Sausage Gumbo.



Far be it from me to waste leftovers, especially leftovers as god as the Shrimp and Smoked Turkey Sausage Gumbo leftovers! So for Dinner tonight I reheated the leftover Shrimp and Smoked Turkey
Sausage Gumbo. The dish reheats perfectly! It’s just as good the second time around, if not better! I also reheated a couple of slices of French Bread that was leftover from last night. For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar. I have left the original post from the other day that has the ingredients and instructions for the Shrimp and Smoked Turkey Sausage Gumbo. Enjoy!



What’s not to like with one of my favorite meals; Gumbo, Shrimp, and Smoked Turkey Sausage! To
make it I used a box of Zatarain’s Gumbo Pasta Dinner Mix for the Gumbo base, 1 1/2 Butterball Hardwood Smoked Turkey Sausages (sliced into bite size slices), a bag of Kroger Brand Jumbo Shrimp and Frank’s Red Hot Sauce. I precooked the Sausage and Shrimp, according to the package instructions, before adding it to the Gumbo.






The Zatarain’s Gumbo Pasta Dinner Mix uses Pasta instead of Rice. It’s very easy to prepare, takes about 25-30 minutes. To start; I just boil the stock that’s in the packet, add the sliced the Turkey

Sausage to the stock along with a few shakes of Frank’s Red Hot Sauce and continued to cook for 10-15 minutes. Then I added the Shrimp and simmered another 2-3 minutes. And the Gumbo is ready to serve and It turns out fantastic! Nice flavor, incredible tasting stock, meaty Shrimp and Sausage, and plenty of Pasta, makes one easily prepared hearty and delicious dish. Plus enough leftovers for a couple of lunches too! I also baked a loaf of Pillsbury French Bread. For dessert later a Weight Watchers Cookies and Cream Ice Cream Bar.






Zatarain’s New Orleans Style Gumbo Pasta Dinner Mix

Zatarain’s Gumbo Pasta Dinner Mix is an easy-to-prepare mix that has just the right blend of ingredients for a great-tasting, authentic New Orleans style meal. With Zatarain’s New Orleans style pasta dinners, you can enjoy the fun of pasta and the authentic flavor of New Orleans! Just add ground beef to complete this easy-to-prepare dinner your whole family will love.

Zatarain’s Gumbo Pasta Dinner Mix:

* A New Orleans tradition since 1889
* Add meat to make a complete meal
Ingredients
Enriched Pasta Product (Semolina (Wheat), Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Onion, Enriched Wheat Flour (Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Salt, Modified Corn Starch, Red & Green Bell Pepper, Spices (Including Red Pepper And Parsley), Sprouted Wheat Flour, Yeast Extract, Hydrolyzed Soy Protein, Garlic, Caramel Color, Thiamine Hydrochloride, And Sulfiting

Usage Tips
Prep Time: 5 minutes
Cook Time: 30 minutes
Makes 5 (1-cup) servings.

YOU WILL NEED:
1 package Zatarain’s® Gumbo Pasta Dinner Mix
1 tablespoon oil
1 pound andouille or other cooked sausage, cut into 1/2-inch slices
2 3/4 cups water

DIRECTIONS:
1. HEAT oil in large skillet (12-inch) on medium-high heat. Add sausage; cook and stir 5 minutes or until lightly browned.
2. STIR in water and Pasta Dinner Mix. Bring to boil, stirring occasionally. Reduce heat to low; cover and simmer 15 minutes or until pasta is tender, stirring occasionally.
3. REMOVE from heat. Let stand 5 minutes. Sauce will thicken upon standing. Stir before serving.

VARIATIONS
Chicken Gumbo: Prepare as directed, using 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes, in place of the sausage. Cook and stir 5 minutes or until chicken is no longer pink.

Shrimp Gumbo: Prepare as directed in Step 1, using 1 pound medium shrimp, peeled and deveined, in place of the sausage. Cook and stir 3 minutes or just until shrimp turn pink. Remove shrimp from skillet. Continue as directed, stirring shrimp back into skillet after pasta is tender.
Nutrition Facts
Serving Size 32 G
Servings Per Container 5
Amount Per Serving
Calories 110 Calories from Fat 0
% Daily Value*
Total Fat 0 G 0
Saturated Fat 0 G
Trans Fat 0 G
Cholesterol 0 Mg 0
Sodium 570 Mg 24
Total Carbohydrate 23 G 8%
Dietary Fiber 2 G 8%
Sugars 1 G
Protein 4 G

https://www.mccormick.com/Zatarains/Products/Dinner-and-Side-Mixes/Pasta-Mixes/Jambalaya-Pasta-Dinner-Mix

It's Nuts I tell you......RECIPE FOR PECAN STUFFED PEPPERS

This week from the nuts.com website (https://nuts.com/) its a recipe for PECAN STUFFED PEPPERS. I like this recipe, Stuffed Peppers with a twist - Georgia Pecans! And you can not only find this recipe at Nuts site but you can also purchase the Georgia Pecans. The Georgia Pecans are just one of the delicious and healthy items that you can purchase at the Nuts site. You can choose from items like; NUTS, DRIED FRUIT, CHOCOLATES and SWEETS, SNACKS, COFFEE and TEA, COOKING and BAKING, GIFTS, and more! Most items may be purchased in small amounts or in bulk. Plus there's FREE shipping on orders over $59, see for details. Now on to the recipe for PECAN STUFFED PEPPERS. Enjoy and Eat Healthy!  https://nuts.com/



RECIPE FOR PECAN STUFFED PEPPERS
Pecan Stuffed Peppers
Recipe Ingredients:

6             green peppers
1-1/2 cups cooked rice
1-1/2 cup Chopped Pecans
1-1/2 teaspoons salt
3/4 cup tomato juice
3 tablespoons shortening
2 pounds ground beef
1-1/2 tablespoons minced onions
3 tablespoons celery, chopped fine
3/4 cup water or 3/4 cup tomato juice

Cooking Directions:
1. Boil green peppers, which have been seeded and cored, until just tender enough to prick with a fork. Drain and keep warm.
2. Make stuffing by combining rice, pecans, salt, and tomato juice. Saute in shortening, beef, onion, and celery.
3. Mix meat mixture with rice mixture, stirring thoroughly, but without handling too much.
4. Stuff peppers and place in greased pan. Either 3/4 cup water or tomato juice may be poured into pan around peppers.
5. Bake for 1/2 hour and serve with sauce.
https://nuts.com/recipes/pecan-stuffed-peppers.html



Georgia Pecans (Raw, No Shell)

Fresh as can be, we're not about to mince words over our raw Georgia pecan halves. Our premium pecans are mammoth in size and exquisite in taste. Pecan pie anyone?
https://nuts.com/nuts/pecans/georgia-raw-noshell.html




Order securely online or call us:

800-558-6887 or 908-523-0333
https://nuts.com/

Diabetes-Friendly Cookie Recipes

From the Diabetic Living Online website its Diabetes-Friendly Cookie Recipes.Diabetic Friendly Cookie recipes like; Chocolate Cookie Treats, Chocolate Java Ice Cream Cookies, and Walnut-Raspberry Thumbprints. Find these recipes and more all the Diabetic Living Online website. Enjoy and Eat Healthy!  http://www.diabeticlivingonline.com/


Diabetes-Friendly Cookie Recipes

Whether you're looking for an easy everyday sweet or an impressive holiday treat, these diabetic cookie recipes are sure to hit the spot. We made smart ingredient swaps and incorporated dried fruits and nuts to make these delicious, carb-conscious desserts fit into your healthy eating plan.



Chocolate Cookie Treats
Drizzle rich chocolate icing over these walnut-topped treats for a nutty diabetic dessert that’s low-calorie and low-carb.......


Chocolate Java Ice Cream Cookies
Start with a sugar-free cake mix to speed up the cookie-making process. This recipe for homemade ice cream sandwiches calls for just six ingredients and has only 24 grams of carb per serving.......


Walnut-Raspberry Thumbprints
These tiny jam-filled tidbits are a festive addition to a holiday buffet table or cookie tray.....



* Click the link below to get all the Diabetes-Friendly Cookie Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/dessert/diabetes-friendly-cookie-recipes

Kitchen Hint of the Day!

Thank you to Fran K. for passing this hint alaong.........


Instant potatoes are excellent for thickening gravy, soups etc. it doesn't make lumps like flour.

Shrimp and Smoked Turkey Sausage Gumbo

Dinner Tonight: Shrimp and Smoked Turkey Sausage Gumbo




To start this day I Poached an Egg and served it on a Healthy Life Whole Grain English Muffin. Also had my morning cup of Bigelow Decaf Green Tea. Mostly cloudy with a passing shower, about 82

degrees and humid. We had some action in the neighborhood, 6 houses up from where we live. The house was being repossessed and the resident wasn't giving the house up. Plus he had a huge gun collection so they had to call the SWAT Team in. They finally had to break the door down and get him out. I'll give our Police credit, they tried to talk him out for 4 hours before going in, and they never arrested him. Our neighborhood went back to peace and quiet today. After Lunch went over to see Dad for the rest of the afternoon. For Dinner tonight I prepared a personnel favorite, Shrimp and Smoked Turkey Sausage Gumbo.



One of my favorites tonight, Shrimp and Smoked Turkey Sausage Gumbo! To make it I used a box of Zatarain’s Gumbo Pasta Dinner Mix for the Gumbo base, 1 1/2 Butterball Hardwood Smoked Turkey
Sausages (sliced into bite size slices), a bag of Kroger Brand Jumbo Shrimp and Frank’s Red Hot Sauce. I precooked the Sausage and Shrimp, according to the package instructions, before adding it to the Gumbo.






The Zatarain’s Gumbo Pasta Dinner Mix uses Pasta instead of Rice. It’s very easy to prepare, takes about 25-30 minutes. To start; I just boil the stock that’s in the packet, add the sliced the Turkey

Sausage to the stock along with a few shakes of Frank’s Red Hot Sauce and continued to cook for 10-15 minutes. Then I added the Shrimp and simmered another 2-3 minutes. And the Gumbo is ready to serve and It turns out fantastic! Nice flavor, incredible tasting stock, meaty Shrimp and Sausage, and plenty of Pasta, makes one easily prepared hearty and delicious dish. Plus enough leftovers for a couple of lunches too! I also baked a loaf of Pillsbury French Bread. For Dessert/Snack later a bowl of Skinny Pop - Pop Corn and Diet Dr. Pepper to drink.







Zatarain’s New Orleans Style Gumbo Pasta Dinner Mix

Zatarain’s Gumbo Pasta Dinner Mix is an easy-to-prepare mix that has just the right blend of ingredients for a great-tasting, authentic New Orleans style meal. With Zatarain’s New Orleans style pasta dinners, you can enjoy the fun of pasta and the authentic flavor of New Orleans! Just add ground beef to complete this easy-to-prepare dinner your whole family will love.

Zatarain’s Gumbo Pasta Dinner Mix:

* A New Orleans tradition since 1889
* Add meat to make a complete meal
Ingredients
Enriched Pasta Product (Semolina (Wheat), Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Onion, Enriched Wheat Flour (Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Salt, Modified Corn Starch, Red & Green Bell Pepper, Spices (Including Red Pepper And Parsley), Sprouted Wheat Flour, Yeast Extract, Hydrolyzed Soy Protein, Garlic, Caramel Color, Thiamine Hydrochloride, And Sulfiting

Usage Tips
Prep Time: 5 minutes
Cook Time: 30 minutes
Makes 5 (1-cup) servings.

YOU WILL NEED:
1 package Zatarain’s® Gumbo Pasta Dinner Mix
1 tablespoon oil
1 pound andouille or other cooked sausage, cut into 1/2-inch slices
2 3/4 cups water

DIRECTIONS:
1. HEAT oil in large skillet (12-inch) on medium-high heat. Add sausage; cook and stir 5 minutes or until lightly browned.
2. STIR in water and Pasta Dinner Mix. Bring to boil, stirring occasionally. Reduce heat to low; cover and simmer 15 minutes or until pasta is tender, stirring occasionally.
3. REMOVE from heat. Let stand 5 minutes. Sauce will thicken upon standing. Stir before serving.

VARIATIONS
Chicken Gumbo: Prepare as directed, using 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes, in place of the sausage. Cook and stir 5 minutes or until chicken is no longer pink.

Shrimp Gumbo: Prepare as directed in Step 1, using 1 pound medium shrimp, peeled and deveined, in place of the sausage. Cook and stir 3 minutes or just until shrimp turn pink. Remove shrimp from skillet. Continue as directed, stirring shrimp back into skillet after pasta is tender.
Nutrition Facts
Serving Size 32 G
Servings Per Container 5
Amount Per Serving
Calories 110 Calories from Fat 0
% Daily Value*
Total Fat 0 G 0
Saturated Fat 0 G
Trans Fat 0 G
Cholesterol 0 Mg 0
Sodium 570 Mg 24
Total Carbohydrate 23 G 8%
Dietary Fiber 2 G 8%
Sugars 1 G
Protein 4 G

https://www.mccormick.com/Zatarains/Products/Dinner-and-Side-Mixes/Pasta-Mixes/Jambalaya-Pasta-Dinner-Mix

Wild Idea Buffalo Recipe of the Week - PASTRAMI and FENNEL SALAD

This week's Wild Idea Buffalo Recipe of the Week - PASTRAMI and FENNEL SALAD. Made with Wild Idea Buffalo Pastrami along with Lettuce, Grapes, Fennel, and Parmesan Reggiano Cheese. Also included is a recipe for a Vinaigrette. You can find this recipe and purchase the Wild Idea Buffalo Pastrami along with all the other cuts of Wild Idea Buffalo all at the Wild Idea website. Enjoy and Eat Healthy!   https://wildideabuffalo.com/



PASTRAMI and FENNEL SALAD
Super refreshing, while super satisfying and the ingredient combo is oh-so-delicious.

Salad Ingredients: (Serves 4)
1 - head butter lettuce or 4 handfuls spring mix
4 - ounces Wild Idea Buffalo Pastrami (about half the package)

1 - cup grapes, halved
¼ - cup fresh fennel, shaved or finely diced
2 - ounces Parmesan Reggiano, shaved

Vinaigrette Ingredients:
¼ - cup white wine vinegar
1 - teaspoon Dijon mustard
1 - teaspoon crushed fennel or fennel powder
½ - teaspoon salt
½ - teaspoon black pepper
½ - cup olive oil

Preparation:

1 - Slice pastrami into ribbons, about two slices per person
2 - Divide greens onto plates and top other salad ingredients.
3 - Place all vinaigrette ingredients into blender and blend until incorporated.
4 - Drizzle salad greens with vinaigrette and give each salad a grind of fresh cracked pepper.
https://wildideabuffalo.com/blogs/recipes/pastrami-fennel-salad

Diabetic Brownies and Bars

From the Diabetic Living Online website its Diabetic Brownies and Bars. Diabetic Friendly Brownies and Bars recipes like; Caramel-Cashew Blondies, Tiramisu Brownie Parfaits, and Cherry-Almond Cheesecake Bars. Find these and more all at the Diabetic Living Online website. Enjoy and Eat Healthy!   http://www.diabeticlivingonline.com/


Diabetic Brownies and Bars

With some dessert recipes packing outrageous calories and carbs per serving, a satisfying treat might seem impossible to enjoy. Not so! Get ready to indulge your sweet tooth with the best of our brownies and bars that are lower in calories and carbs, easy to make, and so good to eat, you'll never know you're enjoying a diabetic recipe.



Caramel-Cashew Blondies
Indulge in the buttery goodness of blonde brownies for only 26 grams of carb per serving. We topped the bars with cashews, chocolate, and caramel.......


Tiramisu Brownie Parfaits
Give boxed brownie mix an easy Italian-inspired makeover by soaking the bars in coffee and alternating between layers of creamy frosting. Served in parfait form, the unique dessert is beautiful and a good source of protein...........


Cherry-Almond Cheesecake Bars
Subtle hints of almond accented by tart dried cherries star in our low-calorie, low-carb cheesecake bars. We added chopped almonds to the oatmeal crust for a crunchy contrast to the ultra-dense cream cheese layer........



* Click the link below to get all the Diabetic Brownies and Bars.
http://www.diabeticlivingonline.com/diabetic-recipes/dessert/brownies-cookies-bars

Ohio Festivals Sept. 1-4, 2017

September 1-2, 2017
PigMania Lebanon State Championship BBQ & Music Festival
Lebanon, Ohio
Great BBQ festival featuring a professional BBQ contest, Live music, FREE BBQ samples during our Peoples Choice contest on Saturday, plenty of the nations best BBQ vendors onsite, KCBS Judging class and a kids BBQ contest

https://pigmaniabbq.com/


September 2-4, 2017  Milan Melon Festival - Milan, Ohio

(This festival website has been compromised and is a reported attack website as of August 25, 2017)
59th Annual Labor Day weekend celebration with rides, games, contests, an antique car show, baby contest, entertainment, grand parade, Queen's contest and more. Our famous muskmelon ice cream and watermelon sherbet are the must-have treats.  Attendance: 50,000

https://www.everfest.com/e/milan-melon-festival-milan-oh


September 2-4, 2017  West Jefferson Annual Ox Roast
West Jefferson, Ohio
Held annually over Labor Day weekend, our festival is the only festival that cooks 5,500 lbs. of beef underground. Join us for family oriented entertainment, food, rides, arts & crafts, parade, pageant, bike tour, car show, watermelon, hot dog and ice cream eating contests, and much more.

http://www.westjeffoxroast.org/index.html



September 3-4, 2017  Taste of Hudson - Hudson, Ohio
Join us for the NEW Taste of Hudson over Labor Day Weekend.  Featuring more than a dozen local restaurants offering “tastes” of their menus; an interactive children’s area; wine & beer garden; more than 75 exhibitors and artists and much more!

http://tasteofhudson.com/

Kitchen Hint of the Day!

Rice and Grains.....


Reduce the cooking time of rice and other grains by soaking them in cold water for 30 minutes.

Bacon Blue Buffalo Burger w/ Baked Fries

Dinner Tonight: Bacon Blue Buffalo Burger w/ Baked Fries



For Breakfast this morning I made some Simply Potatoes Shredded Hash Browns, Heated up some

Meijer Diced Ham, fried an Egg Sunnyside Up, made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bow and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns then put the Sunnyside Up Egg on to top it off! One delicious Breakfast! Outside passing thunderstorms, humid and 80 degrees. After Breakfast we took Mom's car to Auto Shop, a small hole in the exhaust. Back home did some work around the house for the remainder of the afternoon. For Dinner tonight a new Buffalo Burger from Wild Idea Buffalo! I prepared a Bacon Blue Buffalo Burger w/ Baked Fries.


Well another new item from the folks at Wild Idea Buffalo, the Wild Idea Buffalo - BACON BLUE

BURGER (3 BURGER PER LB). If you follow my blog you know I love Buffalo (Bison) and use it when ever I can. My favorite brand is the Wild Idea Buffalo. The best Buffalo Steaks and Burgers that I've found! They have been coming out with some new Buffalo Products of late and I'm trying the Bacon Blue Buffalo Burger. It comes frozen and there's 3 - 1/3 lb. Burger Patties. The Premium Ground Buffalo is mixed with Wild Idea Buffalo Bacon, Blue Cheese, and seasoning. I'll be preparing it as I do all Wild Idea Buffalo Burgers.




To prepare it I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn, lightly seasoned.

I then pan fried it, on medium heat, in Extra Light Virgin Olive Oil about 3 1/2 minutes per side.

Buffalo gets done rather quickly due to it’s so lean. Served it on an Aunt Millie’s Reduced Calorie Whole Grain Bun. Love these New Wild Idea Buffalo - BACON BLUE BURGERS!There was nice bites containing the Blue Cheese and there was bits of the Buffalo Bacon throughout the Burger, excellent Burger! I had the Burger plain. It was the first time having it and I just wanted to taste the natural flavor, and it was fantastic. Wild idea suggests topping it with Grape Jelly. I think next time I may top it off with some Wild Idea Buffalo Bacon and some Smucker's Sugarless Blackberry Jam. But a great Burger from Wild Idea Buffalo!



Then for a side I baked some Alexia Organic Yukon Select Fries. Seasoned them with McCormick
Grinder Sea Salt and Black Peppercorn Medley. Baked them at 425 degrees for 16 minutes. They bake up beautifully and seasoned just right! Plus they are only 120 calories and 15 net carbs. For dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.









Wild Idea Buffalo - BACON BLUE BURGER (3 BURGER PER LB)

Our 100% prairie grass-fed Premium Ground Buffalo mixed with our 100% Buffalo Bacon, Blue Cheese and just the right amount of seasoning! For additional flavor try it with grape jelly or your favorite preserve - absolutely scrumptious! We did the work for you and... you’re welcome! Three one-third pound handcrafted burgers per package.

https://wildideabuffalo.com/products/three-1-3-lb-bacon-bleu-burger










Alexia Organic Yukon Select Fries

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

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

Nutrition Facts
Serving Size 3 oz (84 g)
Per Serving % Daily Value*
Calories 120
Calories from Fat 36
Total Fat 4g 6%
Saturated Fat 0g 0%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg 0%
Sodium 200mg 8%
Potassium 310mg 9%
Carbohydrates 18g 6%
Dietary Fiber 3g 12%
Sugars 0g
Protein 2g
https://www.alexiafoods.com/products/fries/yukon-gold-julienne-fries

Ohio Festivals August 30 - Sept. 4, 2017

August 30-September 2, 2017

The Sweet Corn Festival
Millersport, Ohio
http://www.sweetcornfest.com/


August 30-September 4, 2017
Van Wert County Fair
Van Wert, Ohio
http://vanwertcountyfair.com/

Diabetic Dish of the Week - GRILLED SOUTHWESTERN STEAK AND COLORFUL SKILLET VEGETABLES

This week's Diabetic Dish of the Week is a GRILLED SOUTHWESTERN STEAK AND COLORFUL SKILLET VEGETABLES. Oh I got a good one that I'm passing along to all of you this week, GRILLED SOUTHWESTERN STEAK AND COLORFUL SKILLET VEGETABLES. Delicious Steak along with Skillet Vegetables! You can find this recipe along with all the other Delicious and Diabetic Friendly recipes at Diabetic Gourmet Magazine website. Besides all the great recipes you'll find current news on Diabetes and everyday hints and tips to help with your Diabetes. So Enjoy and Eat Healthy!   https://diabeticgourmet.com/



GRILLED SOUTHWESTERN STEAK AND COLORFUL SKILLET VEGETABLES

Picking lean protein options can be easier than you think. You can still enjoy a beef burger and save calories by choosing lean or extra-lean ground beef.

Other smart meat case picks include top sirloin steak or sirloin tip, bottom round steak or roast, eye of round steak or roast, or top round steak or roast.

Also make sure to choose colorful vegetables and fruits to round out your meal, like in this recipe for Grilled Southwestern Steak and Colorful Vegetables.

Ingredients

1 beef Top Round Steak, cut 1 inch thick (about 1-1/2 pounds)

Marinade:
1/4 cup fresh lime juice
1/4 cup prepared mild salsa
1 tablespoon chopped garlic
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon coarse grind black pepper
Colorful Vegetables:
2 tablespoons olive oil
1 medium green or red bell pepper, cut into 1/4 inch strips
8 ounces button mushrooms, sliced 1/4- inch thick
2 cups sliced zucchini, 1/4-inch thick
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon coarse grind black pepper
1 cup finely chopped tomatoes
1/4 cup chopped green onions
Directions

1 - Combine marinade ingredients in small bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat.
2 - Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
3 - Remove steak from marinade; discard marinade.
4 - Place steak on grid over medium, ash-covered coals.
5 - Grill, covered, 12 to 14 minutes (over medium heat on preheated gas grill, 16 to 19 minutes) for medium rare (145F) doneness, turning once. Do not overcook.
6 - Meanwhile prepare Colorful Vegetables. Heat 2 tablespoons olive oil in large non-stick skillet over medium- high heat.
7 - Add bell pepper strips; cook and stir 1 to 2 minutes or until crisp-tender.
8 - Add mushrooms, zuchini, cumin, salt and black pepper; cook and stir 3 to 4 minutes or until crisp-tender.
9 - Add tomato and green onion; cook and stir 1 minute.
10 - Carve steak into thin slices; season with salt, as desired. Serve with Colorful Vegetables.

NUTRITIONAL INFORMATION PER SERVING:

Calories: 277
Fat: 13 grams
Unsaturated Fat: 7 grams
Saturated Fat: 3 grams
Fiber: 2 grams
Sodium: 303 miligrams
Cholesterol: 77 miligrams
Protein: 33 grams
Carbohydrates: 8 grams

https://diabeticgourmet.com/diabetic-recipe/grilled-southwestern-steak-and-colorful-skillet-vegetables

How to Make Healthy Mexican Recipes at Home

From the Diabetic Living Online website its - How to Make Healthy Mexican Recipes at Home. Diabetic Friendly Mexican recipes like; Baked Chicken Taquitos, Chile Verde, and Mexican-Spiced Pork Medallions with Cheddar-Jalapeno Polenta. Find these and more all at the Diabetic Living Online website. Enjoy and Eat Healthy!  http://www.diabeticlivingonline.com/


How to Make Healthy Mexican Recipes at Home

If you crave Mexican food but don’t want to derail your eating plan, let Diabetic Living’s Mexican-inspired recipes save the day. Enjoy fajitas, chili, salad, and even desserts that are light, fresh, and full of flavor.



Baked Chicken Taquitos

Leftover chicken breast is the secret to this quick diabetic meal for two. You’ll love how easily this healthy recipe comes together and that it has just 17 grams of carb for two taquitos......


Chile Verde

For delicious tacos, simmer pork in a homemade salsa mixture in your slow cooker. Corn tortillas keep the carbs -- and calories – low. There are just 32 grams of carb in two tacos.....


Mexican-Spiced Pork Medallions with Cheddar-Jalapeno Polenta

Instead of the same old chicken and potatoes, try polenta and pork! Serve with a nonstarchy vegetable, such as greens or asparagus, for a filling diabetes meal with less than 35 grams of carb per serving......



* Click the link below to get all the - How to Make Healthy Mexican Recipes at Home
http://www.diabeticlivingonline.com/diabetic-recipes/mexican/how-to-make-healthy-mexican-recipes-home

Kitchen Hint of the Day!

Grilling Oysters.......


Thinking of grilling oysters, try this; Place fresh oysters in the deep halves of their shell on a grill pan. Top each with a spoonful of herb butter, and scatter with bread crumbs. Cook on a hot grill pan or under a boiler until bubbling.

* Butter prevents oysters from drying out.

Baked Chicken Breast Strips w/ Mashed Potatoes and Cut Green Beans

Dinner Tonight: Baked Chicken Breast Strips w/ Mashed Potatoes and Cut Green Beans




Started my morning off by Scrambling an Egg, fried up a couple of Jennie - O Turkey Breakfast

Sausage Patties, toasted 2 slices of Aunt Millie’s Light Whole Grain Bread (lightly buttered), and a cup of Bigelow Decaf Green Tea. After Breakfast I started a load of laundry for Mom. Then gave the house a quick cleaning. I had to wait for the Cincinnati Bell Repairman to show up today. They are replacing our cable boxes with updated boxes. Mostly cloudy outside with rain moving in, 80 degrees and humid today. For Dinner tonight its Baked Chicken Breast Strips w/ Mashed Potatoes, Cut Green Beans, Baked French Bread.




I love the Pilgrim’s Southern Style Breast Strips, it’s always a great go to when you want that easy to

prepare meal! I had not had these in a about a month or so. I switched over to Perdue Chicken Strips for awhile so I wanted to change it back to Pilgrim’s. Preheat the oven to 350° F. Arrange frozen chicken breast strips in a single layer on an ungreased baking sheet. Bake, uncovered, for 25-30 minutes, to an internal temperature of 165° F as measured by use of a food thermometer placed in the thickest part of the Chicken Strip . And Chicken is served! It’s some of the best frozen Chicken you can find! Excellent seasoned breading and very meaty, and easy to prepare. Served it with a side of Hidden Valley Ranch Buffalo Dressing.



To go with the Chicken I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes
and serve, just as good as homemade, if not better. Next I made a packet of the Pioneer Peppered White Gravy to top the Mashed Potatoes.

Then I heated up a large can of Del Monte Cut Green Beans. Just empty the can into a sauce pan and heat until heated through. I also baked a loaf of Pillsbury French Bread, One delicious meal tonight. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.












Pilgrim’s Southern Style Breast Strips

Pilgrim’s Southern Style Breast Strips evoke memories of growing up in a sleepy southern town. The crickets chirping, the moss hanging from the trees, the air humid and everything moving slow in the heat. And your grandmother’s delicious home cooking brought the entire family around the table on the weekends.

Our Southern Style Breast Strips feature a juicy piece of chicken with a breading just right to deliver that southern flair. Our special blend of spices and seasonings with the whole muscle goodness of white breast meat will please kids and old-timers alike.

Ideal as:

* Appetizers
* Snacks
* Lunch or Dinner Entrées
* Crowd Pleasers

Cooking Instructions:
Oven: Preheat oven to 350° F. Arrange frozen chicken breast fritters in a single layer on an ungreased baking sheet. Bake, uncovered, for 25-30 minutes until no pink remains or an internal temperature of 165° F as measured by use of a food thermometer placed in the thickest part of the chicken breast fritter.

Fryer: Heat oil to 350° F. Fry frozen chicken breast fritters for 6 minutes or an internal temperature of 165° F as measured by use of a food thermometer placed in the thickest part of the chicken breast fritter.

Due to variations in equipment, heating times and/or temperature may require adjustment. DO NOT MICROWAVE.

Nutritional Guide
Serving Size: 4 oz. (112g)
Calories per Serving: 190

Servings per Container: About 8
% Daily Value*
Total Fat 6 g 9 %
Cholesterol 40 mg 13 %
Sodium 940 mg 39 %
Total Carbs 17 g 6 %
Dietary Fiber 1 g 4 %
Sugars 1 g
Protein 17 g
http://www.pilgrims.com/products/productinfo.aspx?id=10

One of America's Favorites - New England Boiled Dinner

New England boiled dinner is the basis of a traditional New England meal, consisting of corned beef or a smoked "picnic ham" shoulder, with cabbage and added vegetable items, often including potato, rutabaga, parsnip, carrot, white turnip, and onion. With a beef roast, this meal is often known simply as corned beef and cabbage. A similar Newfoundland dish is called a Jiggs dinner.

New England boiled dinner is a traditional meal on St. Patrick's Day. Ireland produced a significant

New England Boiled Dinner

amount of the corned beef in the Atlantic trade from local cattle and salt imported from the Iberian Peninsula and southwestern France. Coastal cities, such as Dublin, Belfast, and Cork, created vast beef curing and packing industries, with Cork producing half of Ireland's annual beef exports in 1668. Most of the people of Ireland during this period consumed little of the meat produced, in either fresh or salted form, due to its prohibitive cost. In the colonies the product was looked upon with disdain due to its association with poverty and slavery.

Corned beef was used as a substitute for bacon by Irish-American immigrants in the late 19th century. Corned beef and cabbage is the Irish-American variant of the original Irish dish of bacon and cabbage.

A "picnic ham" shoulder consists of the cured and smoked primal pork shoulder, which is cut from the lower portion of a hog's foreleg still containing the arm and shank bones. The meat is then boiled with root vegetables for several hours or until it is tender. The resulting meat does not taste similar to a traditional ham.

Corned beef is prepared before the actual cooking of the meal by seasoning a cut of beef with salt (large grains of salt were known as corns) and spices and the natural meat juices. This meat is then placed whole, like a rump or pot roast into a crock pot, which in olden times was a ceramic pot over a fire, filled with cabbage and carrots, and, when available, red potatoes. However, after Luther Burbank's alteration of potatoes, the potatoes were chopped when placed in the pot. Rutabaga or turnips are also common ingredients. This meal can be left in a crock pot all day but must be kept in the naturally humid environment of cooking meat. Corned beef and cabbage is often served as a whole meal.

Smoked shoulder is an exceptionally salty cut of meat. Two different methods of preparation are commonly used to decrease the amount of salt in the meat. In the first method, the meat is placed in a pot and soaked in a refrigerated cold water bath for one day prior to cooking. During the soak, the water is changed several times. The pot of meat and water is then boiled on the stovetop until the meat is tender. In the second method, the meat is placed in cold water and brought to a boil. The boiling water is then poured off, replaced with fresh cold water, and the ham is brought to a boil again. This process can be repeated several times, as deemed appropriate by the chef, before the meat is allowed to cook. A combination of both methods is also acceptable. This is a very easy meal to cook, as the salt and flavor of the meat require no additional seasonings. The ham generally must boil for several hours until it is ready to eat. The vegetables are placed in the pot and boiled with the meat; however, some chefs prefer to place them in the ham's water after the meat has been removed to avoid overcooking.

Common condiments include horseradish, mustard, and cider vinegar.

"Meatless Monday" Recipe of the Week - Cheese Stuffed Green Peppers

This week's "Meatless Monday" Recipe of the Week is Cheese Stuffed Green Peppers. It's from the CooksRecipes website which has a huge selection of recipes to please all tastes and cuisines. So Enjoy and Eat Healthy!  http://www.cooksrecipes.com/index.html

Cheese Stuffed Green Peppers

These appealing cheese and rice stuffed bell peppers make a comforting and satisfying meatless entrée or a hearty side dish.

Recipe Ingredients:

6 medium green peppers
1/3 cup chopped onion
2 tablespoons butter
3 cups cooked regular rice
3 cups (12 ounces) shredded Wisconsin Cheddar cheese
2 tablespoons chopped pimento
1/2 teaspoon kosher or sea salt

Cooking Directions:

1 - Cut off tops of green peppers; remove seeds and membrane. Cook 5 minutes in boiling salted water; drain.
2 - Sauté onion in butter until golden.
3 - In a mixing bowl combine onion, rice, cheddar cheese, pimento and salt; toss to blend. Spoon into green pepper cups, packing down lightly. Place peppers upright in a 10x6x1 1/2-inch baking dish.
4 - Bake in a preheated oven at 350°F (175°C) for 25 to 30 minutes or until heated through.
Makes 6 servings.
http://www.cooksrecipes.com/mless/cheese_stuffed_green_peppers_recipe.html

Kitchen Hint of the Day!

 Cooking Fish........


When cooking a whole fish or thick fillets, slash the thickest parts of the flesh to help the heat penetrate evenly, and speed up grilling.

Marinated Bison Strip and Provolone Steak Hoagie w/ Tossed Salad

Dinner Tonight: Marinated Bison Strip and Provolone Steak Hoagie w/ Tossed Salad





To start my Sunday off I had a Poached Egg that I served on a toasted Jennie - O Whole Grain English Muffin. I also made a cup of Bigelow Decaf Green Tea. After Breakfast I headed to Kroger

for a few items I need for Dinner tonight. I also stopped by McDonald's and picked up Breakfast for Mom. Mom went on to Church and I cleaned the house, cleaned the oven, and did a load of laundry. It's a bit hotter and more humid out but still beautiful outside, a high of 85 degrees. Later in the day i went over to see Dad. He was having a pretty good day today, just wish he could come home. He's been in the Hospital and Rehab Units more often than he's been home this year. Back home, For Dinner tonight its a Marinated Bison Strip and Provolone Steak Hoagie w/ Tossed Salad.




I had seen on the Wild Idea Buffalo website that they had Buffalo Premium Steak Strips and had been wanting to try them. So on my latest order that I placed with Wild Idea Buffalo I ordered a package, and having them for Dinner tonight. I'm preparing them and having them as a Buffalo Steak Hoagie.










I had the package in the freezer so I let thaw overnight in the fridge. I opened the package up this morning and what beautiful cuts of Meat! The Slices were a dark red and just made your mouth water looking at them! Washed the Slices off in water and patted them dry. Then put them in a sealed plastic container where I added Kraft Lite House Italian Dressing to let them marinate until I was ready to prepare them.








When I was ready to start Dinner I first grabbed a skillet, sprayed it with a light coat of Pam Cooking Spray, added 2 tablespoons of Extra Light Olive Oil, and heated the skillet on medium heat. I got the container of Buffalo Strips out of the Fridge. I pulled the Strips out of the Marinade, shaking off the excess and added them to the preheated skillet. I sautéed the Buffalo Strips for about 4 minutes, tossing to turn occasionally. Removed them from the heat and put the Strips in a bowl. As the Steak was finishing I Sauteed some Mushrooms to go with the Steak Strips.




To make my Hoagies I'll need; Kroger Brand 100% Whole Wheat Hoagie Rolls (these always taste so fresh), the Buffalo Strips, Sargento Provolone Sliced Cheese, Kraft Lite Italian Dressing, Emeril's New York Deli Style Mustard, Sauteed Mushrooms, and Shredded Lettuce.










To start I split the Hoagie Roll open. On the bottom bun I added the Provolone Cheese, then the Buffalo Steak Strips, added a little of the Italian Dressing, Sauteed Mushrooms, then the Shredded

Lettuce, and finally on the bottom of the bottom of the top Bun I spread some of the Deli Style Mustard. Done and ready to eat! The Buffalo Strips were even better than they looked, and look incredible! So tender and they have that incredible Wild Idea Buffalo taste. Paired with all the toppings, we have another keeper recipe! I'll be ordering another package of the Wild Idea Buffalo - 1 LB. PREMIUM STEAK STRIPS again! They make a fantastic Steak Hoagie!






To go with the Hoagie I had a Tossed Salad topped with Kraft Classic Fat Free Catalina Dressing. For the longest time my body was having trouble digesting leafy green vegetables, they would leave me with upset stomach. But as late I haven't had any problems, which I'm glad I love Salads! Then later on for Dessert/Snack I'm having a bowl of Skinny Pop - Pop Corn with a Coke Zero to drink.











Wild Idea Buffalo - 1 LB. PREMIUM STEAK STRIPS

Pre-cut strips from the tenderloin, New York strip, ribeye, and sirloin. This product has top-of-the-line taste and is amazingly tender. Perfect for stir frying, or on the grill.

1 lb. package.
https://wildideabuffalo.com/products/1-lb-premium-steak-strips

Soup Special of the Day!......CHICKEN AND SKINNY RICE SOUP

This week's soup Special of the Day is CHICKEN AND SKINNY RICE SOUP. Made with either Chicken or Turkey Breast along with Onions, Carrots, Celery, Kale, and Rice. It's only 98 calories and 8 net carbs per serving! The recipe is off the Diabetic Gourmet Magazine website. At the Diabetic Gourmet site you'll find a huge selection of Diabetic Friendly Recipes plus a lot of great info Diabetic News, so check it out today. Enjoy and eat Healthy!  https://diabeticgourmet.com/



CHICKEN AND SKINNY RICE SOUP

Ingredients

8 Cup low-sodium chicken broth, divided
1 medium onion, chopped
3 medium carrots, chopped
2 stalks celery, chopped
2 Cup water
2 8 oz. packages Skinny "Rice" Shirataki
1 small chicken breast, cut into 1/2-inch cubes (or turkey breast)
1 cup kale*, thick stems removed and leaves chopped
*Substitute baby spinach leaves if desired

Directions

1 - In a large pot over medium-high heat, bring 1/2 cup broth to a simmer.
2 - Add onion, carrots and celery and cook about 8 minutes or until onion is translucent, stirring occasionally.
3 - Add remaining 7-1/2 cups broth, water, Skinny Rice, and chicken.
4 - Bring to a boil. Reduce heat to a simmer, cover and cook about 35 minutes or until chicken is cooked through.
5 - Stir in kale. Continue cooking just until kale is wilted and tender, 3 to 5 minutes.
NOTES:
* Also perfect made with leftover turkey!

Recipe Yield: Yield: 4 servings

NUTRITIONAL INFORMATION PER SERVING:

Calories: 98
Fat: 4 grams
Fiber: 1 grams
Cholesterol: 14 miligrams
Protein: 10 grams
Carbohydrates: 9 grams
https://diabeticgourmet.com/diabetic-recipes/chicken-and-skinny-rice-soup

Our Best Diabetic Cake Recipes

From the Diabetic Living Online website its - Our Best Diabetic Cake Recipes. Have your cake and eat it too with Diabetic Friendly Cake Recipes like; Red Velvet Cake Roll and Orange-Spiced Mini Brownie-Cakes. Find these recipes and so much more at the Diabetic Living Online website. Enjoy and Eat Healthy!  http://www.diabeticlivingonline.com/


Our Best Diabetic Cake Recipes

Our favorite diabetic cake recipes are sure to please your sweet tooth and your blood sugar. We used sugar substitutes and light frostings to keep the diabetic desserts low in calories and carbs. Whether you prefer a rich chocolate cake, gorgeous berry cake, or moist coffee cake, we've got fresh, diabetes-friendly recipes that you can enjoy guilt-free!



Red Velvet Cake Roll
For a fun twist on the traditional red velvet cake, we filled our rolled version with light cream filling. The result: A low-calorie dessert that’s just as decadent as the original.....


Orange-Spiced Mini Brownie-Cakes
The citrus in this perfect combination of cake, brownies, and sweet cream sandwiches gives this chocolaty dessert a refreshing twist........




* Click the link below to get all the - Our Best Diabetic Cake Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/dessert/our-best-diabetic-cake-recipes

Kitchen Hint of the Day!

Add flavor to fish.....


Instead of coating white fish fillets in plain bread crumbs, stir in a few crumbled dried herbs, curry spices, or dried chilies. And the Fish Feast is on!

Seasoned Gulf Coast Grouper Fish Sandwich w/ Mac and Cheese

Dinner Tonight: Seasoned Gulf Coast Grouper Fish Sandwich w/ Mac and Cheese



For Breakfast this morning I toasted a couple of Eggo Waffle's and topped them with some I Can't Believe It's Not Butter. I also had my morning cup of Bigelow Decaf Green Tea. Went out to grab the morning papers this morning and its 55 degrees. Another beautiful day out again, 75 degrees and sunny! Today is the neighborhood's annual community yard sale, as always it draws a lot of people. So I got the cart out and went around the neighborhood to look at all junk people were trying to unload! Later in the afternoon I went to see Dad. We hope he gets to come home soon! For Dinner tonight I prepared a Seasoned Gulf Coast Grouper Fish Sandwich w/ Mac and Cheese.


I love my Fish and Seafood, especially this Florida Gulf Coast Grouper my friends keep bringing me back up from Florida! It’s good to have friends that also own a house off the Florida Gulf side. I had a

fillet of it in the freezer, laid it in the fridge overnight to thaw. To prepare the fillets I seasoned them with just a bit of Sea Salt and put the fillets in a Hefty Zip Plastic Bag where I then added the Zatarain’s Seafood Breading Mix Seasoning. Shook until the fillets were well coated. Shook off the excess. Then got the Cast Iron Skillet out, sprayed it with a light coat of Pam Cooking Spray and added a tablespoon of Extra Light Olive Oil. Heated the skillet on medium heat. When the skillet was ready I added the Grouper Fillets, frying about 3 1/2 minutes per side until golden brown. Grouper is so meaty and flavorful. Love Fish and Love this Grouper! I served it on a Aunt Millie's Reduced Calorie Whole Grain Hamburger Bun.


To go with Fish Sandwich I prepared a Stouffer’s Classic Mac and Cheese Mac Cup. Just microwave and serve. A great tasting Mac and Cheese in a single serving cup! Tastes great, excellent Cheesy Mac. For Dessert later a Weight Watcher's Cookies and Cream Ice Cream Bar.












Grouper – Firm texture, white meat with large flake and a mild flavor. Extra lean fish.

NUTRITION
Nutritional values for approximately 4 ounces (114 grams) of raw, edible portions
* Calories 110
* Calories From Fat 20
* Total Fat 2 g
* Saturated Fat 0 g
* Cholesterol 55 mg
* Sodium 65 mg
* Total Carbohydrates 0 g
* Protein 23 g






Stouffer’s Classic Mac and Cheese Mac Cups

Freshly made pasta with 100% real cheddar cheese sauce

Stouffer’s Classic Mac and Cheese Mac Cups are just the right size of delicious Stouffer’s Mac and Cheese.

Stouffer’s Classic Mac and Cheese Mac Cups:
* 100% real cheddar cheese
* No preservatives
* Stouffer’s in a cup