Tuscan Seasoned Pork Medallions w/ Roasted Butternut Squash and Grillin' Beans

Dinner Tonight: Tuscan Seasoned Pork Medallions w/ Roasted Butternut Squash and Bourbon and Brown Sugar Grillin' Beans




For Breakfast this morning I prepared 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. I topped it with a sprinkle of Sargento Reduced Fat Shredded Sharp Cheddar Cheese. After Breakfast I went up to see Dad for a while. He's barely eating anything now and is having trouble knowing anyone, so sad. Back home cleaned the house, dusted and vacuumed. Then outside I got the leaf blower out and cleaned off the deck and driveway areas. For Dinner tonight its - Tuscan Seasoned Pork Medallions w/ Roasted Butternut Squash and Grillin' Beans.



On my last visit to Costco I had bought another package of the always delicious Tuscan Seasoned
Pork Loin Medallions. They cut it fresh for me and seasoned it as I shopped. The package had 20 slices in it and have them in the Freezer. So Last night I grabbed the last couple of packages out of the freezer and let them thaw overnight in the fridge.








To start I preheated the oven on 400 degrees. To prepare them I used a Cast Iron Skillet. Sprayed it

with Pam Cooking Spray and added 1 tablespoon of Extra Light Olive Oil and heated it on medium heat. I then lightly Salted the Pork with Sea Salt and a sprinkle of McCormick Dried Parsley. Added the Pork to the skillet and cooked it for 2 minutes a side, as it just started to brown. Then from the stove to the oven, love Cast Iron Skillets! I then backed them to a medium rare, 145 degrees in the center of the medallions using a meat thermometer. Pork Tenderloin is one of my favorites. The Pork is so tender and flavorful. Seasoned just right and so moist. I'll have to get to Costco to pick up another package of these soon!

For a side dish I prepared some Roasted Butternut Squash, easy recipe for some delicious Butternut Squash! I purchased 1 small package of Diced Butternut Squash at Kroger. They sell packages of it that they dice up. This is a lot easier than peeling and seeding one yourself, especially if you don’t have a good knife to cut it. I’ll need; 1 package of Diced Butternut Squash, Walnut Pieces, 1 tablespoon Extra Light Olive Oil, 1 1/2 teaspoons McCormick Grinder Sea Salt, and 1 teaspoon McCormick Grinder Peppercorn Medley.




To prepare it; Preheat the oven to 400 degrees F. Place the Squash on a sheet pan and drizzle with the
Olive Oil, Salt, and Peppercorn and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the Squash is tender, turning once with a spatula. And done, very easy to prepare. With the small amount of Seasoning and Olive Oil, it really brings out the flavor of Butternut Squash! The Walnuts work perfect with the Squash.







Then for a side I prepared some Bush’s Grillin’ Beans Bourbon and Brown Sugar. Not sure if I’ve

had these before or not, but they sure are good! As all Bush Beans are. I just emptied the can into a small sauce pan and heated them until they started to simmer, and serve. For Dessert/Snack later a bowl of Skinny Pop - Pop Corn and a Coke Zero to drink.











Pork Facts….
One serving of pork is 3 ounces, or about the size of a deck of cards, according to the National Heart,

Lung and Blood Institute. An image of the portion size is important because a thick pork chop can be twice that size and without realizing it you can eat double the calories. You’ll get 137 calories and 4 grams of fat from a 3-ounce pork chop. Pork is similar to chicken, with 3 ounces of chicken breast containing 140 calories and 3 grams of fat. A pork chop has 65 milligrams of cholesterol, compared to 72 grams in chicken breast, but they both have just 1 gram of saturated fat.





A TASTE OF TENNESSEE
BUSH’S® BOURBON AND BROWN SUGAR GRILLIN’ BEANS®

When you’re grilling your favorite meats, you want a side that can hold its own—like the bold taste of BUSH’S® Bourbon and Brown Sugar Grillin’ Beans®. We slow-cook plump navy beans in a robust sauce generously seasoned with brown sugar, molasses, a bold blend of spices and a touch of natural bourbon flavor for a side dish that’s decidedly different.
http://www.bushbeans.com/en_US/product/bourbon-and-brown-sugar

Summerfair Cincinnati at historic Coney Island June 1-3, 2018

Summerfair 2018, will be held 13 miles from downtown Cincinnati at historic Coney Island:
6201 Kellogg Avenue / Cincinnati / OH / 45228 (just off I-275 at Kellogg Avenue).

Dates are June 1, June 2 and June 3, 2018

Hours are 2:00 to 8:00 p.m. Friday; 10 a.m. to 8:00 p.m. Saturday; 10 a.m. to 5:00 p.m. Sunday.
We are a 100% outdoor show, and will be held rain or shine.

The Fair draws more than 20,000 paid attendees each year. Our demographic is 78% female, 70% income over $65,000.  Media/Print/Social is funded with $32,250 with a value of $92,870.

Established in 1968, Summerfair is a combination of more than 300 fine artists and craftspeople from across the country exhibiting and selling works ranging from ceramics and sculptures to painting and photography; 4 stages of local and regional entertainers; a Youth arts entertainment area and a variety of gourmet arts. The annual fine arts fair is Summerfair Cincinnati’s primary fundraiser and consistently ranks among the top 100 art shows nationally.

All applicants’ work will be reviewed by a panel of judges, comprised of artists and art educators with backgrounds in the categories offered at Summerfair. In order to be considered, works submitted must be original art produced by the applicant.

Works in the following categories will be featured: ceramics, drawing/printmaking, glass, jewelry, leather/fiber, metal/sculpture, painting, photography, wood and 2D/3D Mixed Media.

https://summerfair.org/

Ohio Festivals June 1-3, 2018

June 1-2, 2018  Ideastream Grand Tastings & Seminars

Cleveland, Ohio
The springtime brings a more robust sampling of some of the best domestic and international vintages and more access to winemakers.
http://www.ideastream.org/grand-tastings-and-seminars

June 1-3, 2018
Newark Strawberry Festival
Newark, Ohio
The annual festival, 'Strawberries on the Square.'  will include entertainment throughout the weekend, Miss Strawberry Pageant, midway rides, food and craft vendors of all types, and of course our "world famous" Kiwanis Strawberry Shortcake.
http://www.newarkstrawberryfestival.com/

June 2-3, 2018  Troy Strawberry Festival - Troy, Ohio
Troy celebrates its place as the center of Ohio's strawberry production the first weekend of June. Featured are the strawberries, of course, and they come in all sorts of taste-tempting treats from shortcake to donuts to strawberry pie. Also to be enjoyed are the many arts and crafts booths, the athletic competitions, and the entertainment. One of the largest and best-attended festivals in the Midwest.  Attendance: 150,000.
http://gostrawberries.com/

It's Nuts I tell you.........Red Rice

This week from the nuts.com website (https://nuts.com/) its Red Rice. It's a  Himalayan long grain red rice that's a good source of protein. The Red Rice is just one of many different Rice you can find at the Nuts site. You can choose from items like; NUTS, DRIED FRUIT, CHOCOLATES and SWEETS, SNACKS, COFFEE and TEA, COOKING and BAKING, and GIFTS. You can purchase most items in small amounts or in bulk. Plus there's FREE shipping on orders over $59, see for details! Now more on the Red Rice. Enjoy and Eat Healthy in 2018!  https://nuts.com/




Red Rice
Delicious and exotic Himalayan long grain red rice has a nutty/earthy flavor, soft texture and

beautiful red russet color. Enjoy it as a wholesome side dish and to add color to a variety of recipes. Red rice is a good source of protein.

How to Cook Red Rice
Ingredients: 3 tbsp. vegetable oil, 2 cups water or broth, 1 cup rice, salt and pepper to taste.

Directions: To cook, place rice and oil in large saucepan. Fry on medium high heat, stirring constantly until lightly browned. Carefully add the liquid. Bring to a boil and reduce heat to low. Cover and let simmer 35-40 minutes. Do not stir. Turn heat off and let steam for 15 minutes. Fluff with a fork and serve.

Nutrition Facts
Serving size 50g (~1.8 oz.)

Amount per serving
Calories 180
Calories from Fat

%DV
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 42g 14%
Dietary Fiber 0g 0%
Sugars 0g
Protein 3g
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 0%
Storage
Store at room temperature for up to 1 year.
https://nuts.com/cookingbaking/rice/red.html


Order securely online or call us:

800-558-6887 or 908-523-0333
Operating Hours (ET):
M-F 8AM-8PM
S-S 9AM-6PM
https://nuts.com/

Diabetic Rice Recipes

From the Diabetic Living Online website its Diabetic Rice Recipes. Delicious and Healthy Diabetic Rice Recipes like; Catfish and Turkey Sausage Jambalaya, Asian Ginger Chicken, and Red Beans and Rice with Chicken. Find these recipes and more all at the Diabetic Living Online website. Enjoy and Eat Healthy in 2018!  http://www.diabeticlivingonline.com/

Diabetic Rice Recipes

Just because you have diabetes doesn’t mean you need to cut rice out of your diet. Instead of starchy white rice, opt for a whole grain rice such as brown rice, which is rich in vitamin B and antioxidants. Our diabetes-friendly rice recipes can help you maintain a healthy eating plan that tastes great, too.


Catfish and Turkey Sausage Jambalaya
Catfish gives this slimmed-down diabetic gumbo recipe its authentic Louisiana taste. Use instant brown rice to cut down on cook time.........


Asian Ginger Chicken
This tasty trio (veggies, chicken, and rice) offers a trifecta of benefits: The diabetic dinner is high-protein, low-carb, and guaranteed to leave your stomach and your taste buds satisfied.....


Red Beans and Rice with Chicken
Add onions, peppers, and chicken to this rice-and-beans classic for rich flavor. One serving provides half your daily recommended protein intake...............


* Click the link below to get all the Diabetic Rice Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/popular/diabetic-rice-recipes

Kitchen Hint of the Day!

Mushy Rice...........


During the final stages of cooking Rice, place a kitchen towel underneath the lid to absorb any condensation and prevent it from getting mushy. Mom uses this method all the time.

Leftovers: Shrimp w/ Pasta Roni – Angel Hair Pasta with Herbs and Garlic Oval Loaf Bread

Dinner Tonight: Leftovers – Shrimp w/ Pasta Roni – Angel Hair Pasta with Herbs and Garlic Oval oaf Bread

For Breakfast I just had a cup of Bigelow Decaf Green Tea. I wasn't really hungry this morning and I had a doctor's appointment with my Oncologist. I've been seeing one since 1998 when it was detected

that I had Melanoma Cancer. Since that time i would have as many as 3 MRI scans but for the last 3 years only a yearly one. But the Oncologist told me today that I wouldn't have to have anymore yearly scans! He told me that my blood work has come bcak so clean and none of of the MRI'S picked up anything that I would not need them anymore. Very happy over this! For Dinner tonight, always one of my favorite Meals – Leftovers! I heated up the Leftover Shrimp w/ Pasta Roni. Whenever I prepare this meal I make sure any leftovers never go to waste! I’ve left the original post below for the ingredients and directions. Have a good night all!


For the Shrimp part of the dish I used Meijer Brand Jumbo Shrimp. I had them in the freezer so I let

them thaw overnight in the fridge. I love Shrimp and all Seafood. For the Shrimp; I started by rinsing the Shrimp off in cold water and letting it dry in a colander. Using a medium size skillet, that I sprayed with Pam Cooking Spray and a 1 tablespoon of Extra Virgin Olive Oil, that I heated on medium heat. I seasoned them with Old Bay Seasoning and a sprinkle of Morton’s Lite Salt and added the Shrimp to the skillet. Cooked them 2 minutes per side, turning the Shrimp once. And as the Shrimp was cooking I started to prepare the Pasta.




I love having Shrimp with the Pasta Roni – Angel Hair Pasta with Herbs. It comes with the Pasta Special Seasonings Packet and I added; 1 1/3 cups of water, 2/3 cups of 2% milk, and 2 tablespoons

of Blue Bonnet Light Butter. Then to prepare it; In a medium saucepan bring water, milk, margarine or butter to a boil. Then slowly stir in pasta and Special Seasonings. Separate pasta with a fork, if needed. Return to a boil. Reduce heat to medium. Boil uncovered, 4-5 min. or until pasta is just tender, stirring frequently. Sauce will be thin. Let stand 3-5 min. to thicken. There’s 2 servings per box. Nice seasoning and the Parmesan Sauce is very flavorful. I topped the Pasta with some Kraft Reduced Fat Grated Parmesan Cheese and the Shrimp. Too good, this makes one delicious Shrimp and Pasta Dish! I also reheated the leftover Garlic Bread Loaf.






Pasta Roni Angel Hair Pasta with Herbs

Our Pasta Roni Angel Hair Pasta with Herbs flavor blends delicate angel hair pasta in a creamy herb
sauce with other natural flavors. This delicately flavored dish is the perfect complement to your family’s favorite Italian-inspired recipes.
What You’ll Do
1 – In a medium saucepan bring water, milk and butter or margarine to a boil. Then slowly stir in pasta and Special Seasonings. Separate pasta with a fork, if needed. Return to a boil.
2 – Reduce heat to medium. Boil uncovered, 4-5 min. or until pasta is just tender, stirring frequently.
3 – Sauce will be thin. Let stand 3-5 min. to thicken.
http://www.ricearoni.com/products/Pasta_Roni/Angel_Hair_Pasta_with_Herbs






RiverRoad Bake House Garlic Oval Loaf Bread

Calling all garlic lovers! Made with real roasted garlic, our Garlic Oval is the perfect base for

bruschetta and savory sandwiches. Feeling bold? Top with garlic butter for the ultimate garlic bread!

WARM AT HOME
* Remove from packaging
* Heat oven to 400˚F (200˚C)
* Warm for 5 min

INGREDIENTS
Enriched wheat flour (flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, roasted garlic, salt, cultured organic wheat starch, sour starter [cultured wheat flour, wheat flour, yeast, lactic acid (from bacterial culture)], extra virgin olive oil, organic whole wheat flo

Wild Idea Buffalo Recipe of the Week - BUFFALO CHILI DOGS

This week's Wild Idea Buffalo Recipe of the Week - BUFFALO CHILI DOGS. You actually get a couple of recipes with this. One for the BUFFALO CHILI DOGS and one for the Buffalo Chili! You'll be using the Wild Idea Buffalo Hot Dogs and also the Wild Idea Ground Bison (for the chili). Afterward you can freeze the leftover Chili and reheat it later for more dishes or to serve on its own! You can find this recipe along with all the other delicious and healthy recipes. Then you can also order any of the Wild Idea Products. So Enjoy and Eat Healthy in 2018!  https://wildideabuffalo.com/


BUFFALO CHILI DOGS
Buffalo Chili Dogs (Serves 6)

Delicious, messy and healthy! Our 100% grass-fed, nitrite free Hot Dogs, will bring you back to eating hot dogs again. Better yet, try them covered in Bison Chili!

Ingredients:

1 – pkg. Wild Idea Buffalo Hot Dogs
2 – cups Wild Idea Buffalo Chili, heated (recipe below)
1 ½ cups cheddar cheese, shredded
6 hot dog buns (whole wheat or whole grain, best)
1 Tb. Olive oil
*optional toppings: pickled jalapeno’s, raw onion or your favorite extra
Instructions:

1 - Preheat inside gas grill to 550*. (Half of grill set on high and other half set on low).
2 - Place hot dogs over hot side of grill and grill for 2 minutes each side, closing grill during cooking time.
3 - While hot dogs are grilling brush inside of buns with olive oil and place inside down over low heat side of the grill, and brown. About two minutes.
4 - Remove browned buns and place hot dogs on buns.
5 - Top each hot dog with 1/3 cup of heated chili and sprinkle each with ¼ cup of shredded cheddar cheese. (Cheese will melt on its own, or use small torch if you would like to lightly brown cheese). Serve with optional toppings and a lot of napkins!
4 Bean Bison Chili

Makes 10 to 12 entrée servings.

Chili freezes nicely. Portion out and freeze for a quick meal at a later date.

Ingredients:

2    pounds ground bison

2    tablespoons olive oil
1    onion, chopped
2    tablespoons fresh garlic, chopped
2    tablespoons cumin
2½ tablespoons chili powder
½   tablespoon oregano
½   tablespoon thyme
2    teaspoons coriander
½   teaspoon each smoked paprika and cayenne
1    tablespoon black pepper
2    teaspoons salt
1    quart stewed tomatoes
1    quart tomato sauce
8     golden peperoncini, diced + juices
1    15oz can each: butter beans, black beans, kidney beans, and pinto beans, (drained – but not rinsed)
1     lemon, juiced
2    cups water

 Mix all dry spices together.
1 - In heavy stew pot, over medium high heat, heat olive oil.
2 - Add Wild Idea bison meat, crumbling into small pieces.  Lightly brown, stirring constantly for 4 minutes.
3 - Add onion, garlic and seasonings. Continue to brown, stirring occasionally for 10 minutes.
4 - Add remaining ingredients and bring to a full boil. Reduce heat and simmer uncovered for ½ to 1 hour, or until desired thickness is achieved.
5 - Adjust seasoning to taste. Garnish with fresh lime or lemon wedges, fresh chopped cilantro, sour cream, or grated cheddar cheese. Serve with Cheesy Jalapeño Corn Bread, (recipe included upon request with purchase).

https://wildideabuffalo.com/blogs/recipes/93466497-buffalo-chili-dogs

Healthy Bison Recipes

From the EatingWell website and Magazine its Healthy Bison Recipes. Delicious and Healthy Bison Recipes like; Green Chile Bison Burger, Mexican Bison Stew, and Guinness-Marinated Bison Steak Sandwiches. If you've never tried Bison you are in for a treat! I switched from using Beef to using Bison back in 2007, and I'm healthier for it! Using Bison or Buffalo, I save myself Calories, Carbs, and Fat. Which is important for me being in a wheelchair and having Diabetes 2. So check all these Delicious and Healthy Bison Recipes out at the EatingWell site! Enjoy and Eat Healthy in 2018!  http://www.eatingwell.com/

Healthy Bison Recipes
Find healthy, delicious bison recipes, from the food and nutrition experts at EatingWell.

Green Chile Bison Burger
Take a trip to the Southwest with this juicy green-chile cheeseburger made with rich-tasting ground bison. You could make these with freshly roasted green chiles, but canned green chiles, which you can find near other Mexican food in most supermarkets, keep this recipe a snap to make when you're in a hurry. Serve with a sliced tomato salad............


Mexican Bison Stew
Mexican cooks are great at turning tough chunks of meat into delicious and tender stews. This one, which uses tougher cuts of bison, such as chuck or brisket, is flavored with chili powder, cumin and tequila. Serve with warm tortillas...........


Guinness-Marinated Bison Steak Sandwiches
This open-face, “fork and knife” sandwich is piled with slices of Guinness-marinated bison steak, mushrooms and red onion..........



* Click the link below to get all the Healthy Bison Recipes
http://www.eatingwell.com/recipes/18240/ingredients/meat-poultry/bison/

Kitchen Hint of the Day!

Cooking Buffalo or Bison........


Buffalo or Bison steaks require about 1/3 less cook time than beef steaks. It's recommend cooking each side for about 6 minutes per 1 inch of thickness on high heat to maintain its moist and tender texture. For the best taste, most bison steaks and roasts should be cooked to an internal temperature of 120–140° F when taken off grill or out of oven. Use your meat thermometer, not your eyes. Buffalo is not only healthier but takes less time and less heat!

Crock Pot Pork Back Ribs w/ Mashed Potatoes, Green Beans, and Texas Toast (Lite)

Dinner Tonight: Crock Pot Pork Back Ribs w/ Mashed Potatoes, Green Beans, and Texas Toast (Lite)




For Breakfast this morning I Scrambled a Couple of Eggs, heated up a couple of Johnsonville Turkey

Sausage Links, toasted a couple of slices of Aunt Millie's Light Whole Grain Bread, and had a cup of Bigelow Decaf Green Tea. Humid, rain showers late, and a high of 88 degrees outside. Plus we have a high Pollen count out so that tells me its a good day to stay in as much as possible. Idid have to go to local Kroger for a few items. Then stopped by McDonald's to pick up Breakfast for Mom. I'm preparing Crock Pot Ribs for Dinner so I got those on early today. Then it house cleaning today. Dusted and Vacuumed. Then later repotted a couple of Herb Plants I got the other day. Tonight its Crock Pot Pork Back Ribs w/ Mashed Potatoes, Cut Green Beans, and Texas Toast (Lite).



Last night before I went to bed I put half racks in a Hefty Gallon Plastic Bag then seasoned it JB ’s Fat Boy All Purpose Rub and then covered it in JB’s Fat Boy Haug Waush BBQ Sauce to marinate all night in the fridge. Then this morning I got out the Crock Pot, lined it with a Reynold’s Crock Pot Plastic Liner, and sprayed that with Pam Non-Stick Spray and added a 1/4 cup of water. Got the Ribs out of the fridge, discarded the Hefty Bags, and put the racks in the Crock Pot where I let it cook and simmer, on low, for about 7 hours. Long up in the afternoon you can start smelling the aroma of the Ribs, Rib intoxicating!



After 7 hours the ribs are ready and now for the hard part of cooking them, getting them out whole
without breaking them up! They’re that tender, when eating them you need no knife, the bones just slide out. Tender, moist and just full of flavor! For us JB’s Fat Boy Sauces and Rubs can’t be beat. The Ribs were incredible! Plus I love using that Crock Pot, no mess and with the plastic liner in the Crock Pot little to no clean-up. Just wipe it down and store it for the next time. And as always I would like to send out a big thank who ever invented the Crock Pot Liners! I always use them when using the Crock Pot.



For a side dish 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 heated up a can of Del Monte Cut Green Beans. Then I also baked some slices of New York Bakery Lite Texas Toast, It’s fewer calories, carbs, and fat than normal Texas Toast. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.







Pork Back Ribs – Pork ribs are a cut of pork popular in North American and Asian cuisines. The ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and then served.

Baby back ribs (also back ribs or loin ribs) are taken from the top of the rib cage between the spine

and the spare ribs, below the loin muscle. They have meat between the bones and on top of the bones, and are shorter, curved, and sometimes meatier than spare ribs. The rack is shorter at one end, due to the natural tapering of a pig’s rib cage. The shortest bones are typically only about 3 in (7.6 cm) and the longest is usually about 6 in (15 cm), depending on the size of the hog. A pig side has 15 to 16 ribs (depending on the breed), but usually two or three are left on the shoulder when it is separated from the loin. So, a rack of back ribs contains a minimum of eight ribs (some may be trimmed if damaged), but can include up to 13 ribs, depending on how it has been prepared by the butcher. A typical commercial rack has 10–13 bones. If fewer than 10 bones are present, butchers call them “cheater racks”.

https://en.wikipedia.org/wiki/Pork_ribs
….

5-Ingredient Chicken Recipes

From the EatingWell website and Magazine its 5-Ingredient Chicken Recipes. Delicious and Healthy 5-Ingredient Chicken Recipes like; Stir-Fried Spicy Chicken Tenders, Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard, and Creamy Chicken and Mushrooms. Find these recipes and many more all at the EatingWell website. Enjoy and Eat Healthy in 2018!  http://www.eatingwell.com/

5-Ingredient Chicken Recipes
Healthy chicken recipes for an easy weeknight meal.

Stir-Fried Spicy Chicken Tenders
A bag of frozen peppers and onions can be a quick start to a stir-fry; here, it's combined with almost fat-free chicken tenders for a speedy dinner. Serve this dish with warm polenta rounds or brown rice...........


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


Creamy Chicken and Mushrooms
Whether you scored wild mushrooms at the farmers' market, found cultivated maitake or shiitake at the supermarket or just have some baby bellas on hand, this healthy creamy chicken recipe is delicious with any of them. Serve over whole-wheat egg noodles or mashed potatoes............



* Click the link below to get all the 5-Ingredient Chicken Recipes
http://www.eatingwell.com/recipes/22198/ingredients/meat-poultry/chicken/main-dish/5-ingredient/

Diabetic Dish of the Week - MEDITERRANEAN BRAISED BEEF

This week's Diabetic Dish of the Week is - MEDITERRANEAN BRAISED BEEF. You'll be using a Boneless Beef Chuck Shoulder Pot Roast along with all the Spices to give you that MEDITERRANEAN flair. The recipe is from one of my favorite Diabetic Friendly Recipe websites, the Diabetic Gourmet Magazine website. They have a huge selection of Diabetic Friendly Recipes, check it out today! So Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

MEDITERRANEAN BRAISED BEEF

Ingredients

1 boneless beef chuck shoulder pot roast (2-1/2 to 3 pounds)
1/4 cup all-purpose flour
2 tablespoons olive oil
1/4 cup balsamic vinegar
2 small onions, halved, sliced
4 medium shallots, sliced
1/4 cup chopped pitted dates
1/2 teaspoon salt
1/4 to 1/2 teaspoon black pepper

Directions

1 - Heat oven to 325F. Lightly coat beef pot roast with flour. Heat oil in Dutch oven over medium heat until hot. Brown pot roast; remove.
2 - Add 1-1/2 cups water and vinegar to Dutch oven; cook and stir until brown bits attached to pan are dissolved. Return pot roast. Add onions, shallots, dates, salt and pepper; bring to a boil. Cover tightly and cook in 325F oven 2 to 2-1/2 hours or until pot roast is fork-tender. Remove pot roast; keep warm.
3 - Cook liquid and vegetables over medium-high heat to desired consistency. Carve pot roast. Serve with sauce.

Recipe Yield: Makes 6 servings

NUTRITIONAL INFORMATION PER SERVING:

Calories: 290
Fat: 12 grams
Saturated Fat: 3 grams
Fiber: 1.2 grams
Sodium: 275 milligrams
Cholesterol: 75 milligrams
Protein: 29 grams
Carbohydrates: 16 grams
https://diabeticgourmet.com/diabetic-recipes/mediterranean-braised-beef

Shrimp w/ Pasta Roni – Angel Hair Pasta with Herbs and Garlic Oval Loaf Bread

Dinner Tonight: Shrimp w/ Pasta Roni – Angel Hair Pasta with Herbs and Garlic Oval Loaf Bread




For Breakfast 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. Love this Breakfast to start my day! It was already 80 degrees by 9:00 this morning and humid. Had a high of 90 degrees. After Lunch I did some more cleaning of the shed, I'm almost done finally! Got the Cart out and did a few things around the yard. We're having trouble with our grass Cutting Service, I guess we'll have to make a change. For Dinner tonight a favorite of mine,Shrimp w/ Pasta Roni.



I was going to prepare Ribs for Memorial Day but Mom wanted to go to a grill out with friends so we'll have the Ribs later. So for the Shrimp part of the dish I used Meijer Brand Jumbo Shrimp. I had

them in the freezer so I let them thaw overnight in the fridge. I love Shrimp and all Seafood. For the Shrimp; I started by rinsing the Shrimp off in cold water and letting it dry in a colander. Using a medium size skillet, that I sprayed with Pam Cooking Spray and a 1 tablespoon of Extra Virgin Olive Oil, that I heated on medium heat. I seasoned them with Old Bay Seasoning and a sprinkle of Morton’s Lite Salt and added the Shrimp to the skillet. Cooked them 2 minutes per side, turning the Shrimp once. And as the Shrimp was cooking I started to prepare the Pasta.



I love having Shrimp with the Pasta Roni – Angel Hair Pasta with Herbs. It comes with the Pasta Special Seasonings Packet and I added; 1 1/3 cups of water, 2/3 cups of 2% milk, and 2 tablespoons

of Blue Bonnet Light Butter. Then to prepare it; In a medium saucepan bring water, milk, margarine or butter to a boil. Then slowly stir in pasta and Special Seasonings. Separate pasta with a fork, if needed. Return to a boil. Reduce heat to medium. Boil uncovered, 4-5 min. or until pasta is just tender, stirring frequently. Sauce will be thin. Let stand 3-5 min. to thicken. There’s 2 servings per box. Nice seasoning and the Parmesan Sauce is very flavorful. I topped the Pasta with some Kraft Reduced Fat Grated Parmesan Cheese and the Shrimp. Too good, this makes one delicious Shrimp and Pasta Dish! I also baked a loaf of RiverRoad Bake House Garlic Oval Loaf Bread. Love this Bread! For Dessert a Jello Sugar Free Dark Chocolate Pudding.







Pasta Roni Angel Hair Pasta with Herbs

Our Pasta Roni Angel Hair Pasta with Herbs flavor blends delicate angel hair pasta in a creamy herb
sauce with other natural flavors. This delicately flavored dish is the perfect complement to your family’s favorite Italian-inspired recipes.
What You’ll Do
1 – In a medium saucepan bring water, milk and butter or margarine to a boil. Then slowly stir in pasta and Special Seasonings. Separate pasta with a fork, if needed. Return to a boil.
2 – Reduce heat to medium. Boil uncovered, 4-5 min. or until pasta is just tender, stirring frequently.
3 – Sauce will be thin. Let stand 3-5 min. to thicken.
http://www.ricearoni.com/products/Pasta_Roni/Angel_Hair_Pasta_with_Herbs






RiverRoad Bake House Garlic Oval Loaf Bread

Calling all garlic lovers! Made with real roasted garlic, our Garlic Oval is the perfect base for bruschetta and savory sandwiches. Feeling bold? Top with garlic butter for the ultimate garlic bread!

WARM AT HOME
* Remove from packaging
* Heat oven to 400˚F (200˚C)
* Warm for 5 min

INGREDIENTS
Enriched wheat flour (flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, roasted garlic, salt, cultured organic wheat starch, sour starter [cultured wheat flour, wheat flour, yeast, lactic acid (from bacterial culture)], extra virgin olive oil, organic whole wheat flo

One of America's Favorites - Chicago-Style Pizza

Deep-dish pizza from Gino's East in Chicago

Chicago-style pizza refers to several different styles of pizza developed in Chicago. Arguably, the most famous of these is known as deep-dish pizza. The pan in which it is baked gives the pizza its characteristically high edge which gives a lot of space for large amounts of cheese and a chunky tomato sauce. Chicago-style pizza may be prepared in deep-dish style and as a stuffed pizza.








Deep-dish pizza
According to Tim Samuelson, Chicago's official cultural historian, there is not enough documentation to determine with certainty who invented Chicago-style deep-dish pizza. It is often reported that Chicago-style deep-dish pizza was invented at Pizzeria Uno in Chicago, in 1943, by Uno's founder Ike Sewell. However, a 1956 article from the Chicago Daily News asserts that Uno's original pizza chef Rudy Malnati developed the recipe.

The primary difference between deep-dish pizza and most other forms of pizza is that, as the name

Deep-dish pizza from Pizzeria Uno

suggests, the crust is very deep, creating a very thick pizza that resembles a pie more than a flatbread. Although the entire pizza is very thick, in traditional Chicago-style deep-dish pizzas, the crust itself is thin to medium in thickness.

Deep-dish pizza is baked in a round, steel pan that is more similar to a cake or pie pan than a typical pizza pan. The pan is oiled in order to allow for easy removal as well as to create a fried effect on the outside of the crust. In addition to ordinary wheat flour, the pizza dough may contain corn meal, semolina, or food coloring, giving the crust a distinctly yellowish tone. The dough is pressed up onto the sides of the pan, forming a bowl for a very thick layer of toppings.

The thick layer of toppings used in deep-dish pizza requires a longer baking time, which could burn cheese or other toppings if they were used as the top layer of the pizza. Because of this, the toppings are assembled "upside-down" from their usual order on a pizza. The crust is covered with cheese (generally sliced mozzarella), followed by various meat options such as pepperoni or sausage, the latter of which is sometimes in a solid patty-like layer. Other toppings such as onions, mushrooms and bell peppers are then also used. An uncooked sauce, typically made from crushed canned tomatoes, is added as the finishing layer; though sometimes, a sprinkling of Parmesan cheese is added for extra flavor. It is typical that when ordered for carry-out or delivery, the pizza is uncut, as this prevents moisture from the sauce and toppings from soaking into the crust, causing the pie to become soggy.

Some Chicago deep-dish pizza restaurants ship their pizzas, partially baked and frozen, within the continental United States.








Stuffed pizza

Stuffed pizza from Giordano's

By the mid-1970s, two Chicago chains, Nancy's Pizza, founded by Rocco Palese, and Giordano's Pizzeria, operated by brothers Efren and Joseph Boglio, began experimenting with deep-dish pizza and created the stuffed pizza. Palese based his creation on his mother's recipe for scarciedda, an Italian Easter pie from his hometown of Potenza. Chicago Magazine articles featuring Nancy's Pizza and Giordano's stuffed pizza popularized the dish.

Stuffed pizzas are often even deeper than deep-dish pizzas, but otherwise, it can be hard to see the difference until it is cut into. A stuffed pizza generally has much deeper topping density than any other type of pizza. As with deep-dish pizza, a deep layer of dough forms a bowl in a high-sided pan and the toppings and cheese are added. Then, an additional layer of dough goes on top and is pressed to the sides of the crust.

At this stage, the thin dough top has a rounded, domed appearance. Pizza makers often poke a small hole in the top of the "lid" to allow air and steam to escape while cooking, so that the pizza does not explode. Usually, but not always, tomato sauce is ladled over the top crust.



Thin-crust pizza

Chicago-style party-cut thin-crust pizza

There is also a style of thin-crust pizza found in Chicago and throughout the rest of the Midwest. The crust is thin and firm enough to have a noticeable crunch, unlike a New York-style pizza. This pizza is cut into squares, also known as "tavern style" or "party cut", as opposed to being cut into wedges. Among locals, thin-crust actually outsells the more widely known deep-dish style.

Toppings
In most of the United States, the most popular pizza topping is pepperoni, but in Chicago the most popular topping is sausage.

"Meatless Monday" Recipe of the Week - Tamale Pie

This week's Meatless Monday Recipe is - Tamale Pie. It's a Vegetarian Tamale Pie! Another one of those Meatless Recipes that needs no meat! You can find this recipe along with all the other delicious and healthy recipes at the CooksRecipes website. The Cooks site has a huge selection of recipes for all tastes, diets, and cuisines. Check it out today. Enjoy and Eat Healthy in 2018!  https://www.cooksrecipes.com/index.html

Tamale Pie
This great tasting vegetarian tamale pie is sure to become a family favorite for meatless entrées.

Recipe Ingredients:
Filling:
3 cups cooked cranberry or dark or light red kidney beans, drained, rinsed, and mashed

1/2 cup onion, chopped
2 cloves garlic, minced
1 cup green bell pepper, chopped
1 tablespoon corn oil
2 tablespoons tomato paste
1 heaping teaspoon chili powder
1/2 cup water
1/4 cup green olives, sliced
3 tablespoons fresh parsley, minced
Salt and ground black pepper to taste

Crust:
1 cup yellow cornmeal
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1 large egg, lightly beaten
1/2 cup milk
2 tablespoons olive oil
2 tablespoons green chiles, chopped

Topping:
1/2 cup shredded sharp cheddar cheese

Cooking Directions:
1 - In a large skillet, sauté onions, garlic, and green pepper in oil. Stir in tomato paste and chili powder. Then add water, beans, olives, parsley, salt and black pepper. Simmer mixture, stirring, until heated through.
2 - Spread bean mixture evenly in a greased 8-inch baking dish or shallow casserole.
3 - In a medium bowl, combine cornmeal, flour, salt, and baking powder. Add egg, milk, oil, and green chiles. Stir mixture until ingredients are moist.
4 - Spread batter over bean mixture and top with cheese.
5 - Bake, uncovered, at 400°F (205°C) for 20 minutes or until crust is golden brown.

Makes 4 to 6 servings
https://www.cooksrecipes.com/mless/tamale_pie_recipe.html

Kitchen Hint of the Day!

Oh Nuts............


Nuts are prone to turning rancid when exposed to air and light. The best way to store nuts is in the freezer or refrigerator in an air tight container or in vacuum sealed packaging.

Healthy Harvest Turkey Lasagna

Dinner Tonight: Healthy Harvest Turkey Lasagna




For Breakfast on this Sunday morning I made a Breakfast Sandwich using; a toasted Healthy Life

Whole Grain English Muffin, lightly fried a al fresco Country Style Chicken Sausage Breakfast Patty, And had a cup of Bigelow Decaf Green Tea. After Breakfast I headed to Home Depot and to Walmart's Garden Center. Back home, after Lunch I got the Cart out of the shed and did some yard work and took a spin around the neighborhood. Sunny, humid and 88 degrees out this afternoon. Later on went to spend some time with Dad at the center. For Dinner tonight I prepared Healthy Harvest Turkey Lasagna.




As usual when I make Lasagna 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), 1/2 cup Water, 1 3/4 cups (15 oz container) Kroger Part Skim Milk Ricotta Cheese, 2 cups (8 oz) or more 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, very little fat to drain. Add the Pasta Sauce 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 and Mozzarella Cheese over Sauce. Repeat layers of RONZONI HEALTHY HARVEST LASAGNA, Sauce and Ricotta Cheese, Mozzarella. 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. For Dessert/Snack a bowl of Skinny Pop - Pop Corn with a Coke Zero to drink.






Ronzoni Healthy Harvest Whole Grain Lasagna

Ingredients
1 lb 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

Soup Special of the Day..........Easy Corn Chowder

This week's Soup Special of the Day is Easy Corn Chowder. Bacon, Cream Style Corn, Milk, Diced Hash Brown Potatoes, and Green Onions make up this delicious Chowder! It's from one of my favorite Recipe Sites, CooksRecipes. The Cooks website has a huge selection of recipes to please all tastes and cuisines. Check it out today! So Enjoy and Eat Healthy in 2018!  https://www.cooksrecipes.com/index.html

Easy Corn Chowder
Cream-style corn and frozen diced hash browns put the 'easy' in this hearty corn chowder.

Recipe Ingredients:
6 bacon slices, cooked and crumbled

2 (17-ounce) cans cream-style corn
4 cups milk
3 cups frozen diced hash brown potatoes
3 green onions, chopped
1 teaspoon salt or to taste
Freshly ground black pepper to taste

Cooking Directions:
1 - Combine first 5 ingredients in heavy medium saucepan.
2 - Simmer over medium heat until soup is slightly thickened, stirring occasionally.
3 - Season with salt and pepper and serve.
Makes 4 servings.
https://www.cooksrecipes.com/soup/easy-corn-chowder-recipe.html

Healthy Onion Recipes

From the EatingWell website and Magazine its Healthy Onion Recipes. Delicious and Healthy Onion Recipes like; Chicken and Sweet Potato Grill Packets with Peppers and Onions, Jambalaya Sausage Kebabs, and Slow-Cooker Beef Stew. Find these recipes and much more all at the EatingWell website. Enjoy and Eat Healthy in 2018!  http://www.eatingwell.com/


Healthy Onion Recipes

Find healthy, delicious onion recipes including baked onion, onion rings and red onion recipes. Healthier recipes, from the food and nutrition experts at EatingWell.


Chicken and Sweet Potato Grill Packets with Peppers and Onions
Cook your whole meal in a packet on the grill with this easy veggie-loaded recipe. The Mexican-inspired seasoning makes the chicken and veggies taste great served with warm tortillas and your favorite taco toppings for a healthy dinner..............


Jambalaya Sausage Kebabs
The classic flavors of jambalaya come together in these easy-peasy smoked sausage kebabs. Celery is one of the classic flavors in traditional jambalaya, so we included a pinch of celery seed in the marinade..............


Slow-Cooker Beef Stew
Load the crock pot and go with this stew recipe that's prepped in the morning and simmers all day so you'll come home to a Sunday-worthy dinner (and your house smelling downright heavenly). Tender beef, melt-in-your-mouth potatoes and carrots in a rich broth—this could be the best and easiest beef stew you've ever made.............



* Click the link below to get all the Healthy Onion Recipes
http://www.eatingwell.com/recipes/19309/ingredients/vegetables/onions/