Wednesday, October 31, 2018

Wild Idea Recipe of the Week – Breakfast Sausage and Egg Buttermilk Biscuit Sandwiches

You can start your mornings off with not only a delicious Breakfast Sandwich but also a healthy one! It’s this week’s Wild Idea Buffalo Recipe of the Week – Breakfast Sausage and Egg Buttermilk Biscuit Sandwiches. Made with Wild Idea Breakfast Sausage. Add some eggs, cheese, and the Buttermilk Biscuit and you are set! Another delicious Buffalo recipe from Jill O’Brien of Wild Idea Buffalo. You can find this recipe along with all the other delicious recipes and order any of the Wild Idea Buffalo Products from the Wild Idea Buffalo website! Enjoy and Eat Healthy! http://wildideabuffalo.com/

Breakfast Sausage and Egg Buttermilk Biscuit Sandwiches

My mothers buttermilk biscuits, made with fresh, homemade buttermilk, were a family favorite. What makes them even better is Wild Idea’s Buffalo Breakfast Sausage, a farm fresh egg, and cheddar cheese! You will have not only a tasty sandwich, but the energy to start your day. These are great for kids of all ages, and for when you are on the go!

Ingredients:
1 – pound Wild Idea Breakfast Sausage
1 – tablespoon oil
4 – ounces cheese, slice
4 – farm fresh or organic eggs
4 – buttermilk biscuits
salt & pepper
butter

Preparation:
1) Portion out Wild Idea Buffalo Breakfast Sausage into four patties.
2) Brush sauté pan with a little oil, over medium heat, and place patties into heated pan. Cook for about 4 minutes on each side. During the last two minutes of cooking, add the cheese slices and cover the pan to melt cheese.
3) While sausage is cooking, heat remaining oil in sauté pan, over medium heat and add your eggs. Season with salt and pepper, cover, and cook until the yolk is medium, about 4 minutes. This will make for a soft, but not runny or hard yolk.
4) To assemble, butter the warm biscuits with butter, top with cheesy sausage patty and egg.

Buttermilk Biscuits (makes about 12 biscuits, but is determined by size of biscuit cutter)
Terrific warm with butter & jam!

Ingredients:
2 – cups unbleached flour
1 – tablespoon sugar
4 – teaspoons baking powder
½ – teaspoon salt
½ – cup butter, chilled, sliced
1 – dollop real mayonnaise
½ – cup buttermilk

Preparation:Wild Idea
1) In mixing bowl, whisk together dry ingredients.
2) Cut in the butter, until mixture is course crumbles.
3) Add the mayonnaise and the buttermilk and mix until just incorporated.
4) Place dough on lightly floured surface and knead, about 20 times.
5) Roll out to 1” thick and cut with biscuit cutter, pressing down, but not twisting.
6) Bake at 450°, for 8 to 10 minutes, or until golden brown.

http://wildideabuffalo.com/blogs/recipes/93320513-breakfast-sausage-egg-buttermilk-biscuit-sandwiches

Low-Carb Slow-Cooker Recipes

From the EatingWell website and Magazine its Low-Carb Slow-Cooker Recipes. Delicious Low-Carb Slow-Cooker Recipes including recipes like; Chicken-Corn Tortilla Soup, Dijon-Pepper Steak, and Cheesy Sweet Peppers and Corn. Find these recipes and more all at the EatingWell website. Plus don't forget to subscribe to one of my favorite Cooking Magazines, the EatingWell Magazine. So Enjoy and Eat Healthy in 2018!  http://www.eatingwell.com/

Low-Carb Slow-Cooker Recipes
Find healthy, delicious low-carb slow-cooker recipes, from the food and nutrition experts at
EatingWell.


Chicken-Corn Tortilla Soup
Using bone-in chicken thighs in this soup ensures the meat stays moist over the long cooking time. Not only are chicken thighs inherently juicier than breast meat, but cooking chicken on the bone also helps it stay succulent...........


Dijon-Pepper Steak
Pepper steak is a classic French dish in which a sirloin steak is coated with cracked black pepper, seared in a hot skillet and served with a simple sauce. This variation is similar but after the steak is seared, it's finished off in a slow-cooker and served over multi-grain pasta with a creamy-Dijon sauce............


Cheesy Sweet Peppers and Corn
If you like cheese, you'll love this vegetable side dish. Sweet peppers—both red and green—and sweet yellow corn are slow-cooked, topped with a creamy, blue cheese sauce and sprinkled with shredded cheddar. It's decadently delicious!..........



* Click the link below to get all the Low-Carb Slow-Cooker Recipes
http://www.eatingwell.com/recipes/20199/lifestyle-diets/low-carb/main-dishes/slow-cooker/

Kitchen Hint of the Day!

Slow Cooker and Herbs........

When cooking using your Slow Cooker fresh herbs are best when added to the finished dish, not during the cooking cycle. If added at the beginning of the cooking cycle, many fresh herbs’ flavor will dissipate over long cook times. For dishes with shorter cook times, hearty, fresh herbs, such as rosemary and thyme will hold up well.

Tuesday, October 30, 2018

My other blog link

My other blog is on WordPress- My Meals are on Wheels

https://beatcancer2010.wordpress.com/

Diabetic Dish of the Week - EGGPLANT LASAGNA

This week's Diabetic Dish of the Week is EGGPLANT LASAGNA. Delicious and Healthy Lasagna made using Egg Plant as the Noodles. It's 318 calories and 10 net carbs per serving! It's from the Diabetic Gourmet Magazine website. The Diabetic Gourmet site has a huge selection of Diabetic Friendly Recipes so check it out today. Enjoy and Eat Healthy in 2018!  https://diabeticgourmet.com/

EGGPLANT LASAGNA

Ingredients

Pam Original No-Stick Cooking Spray
1 cup part-skim ricotta cheese
3/4 cup grated Parmesan cheese
3/4 teaspoon dried Italian seasoning
1 large eggplant (about 1 pound), cut into 1/4-inch thick lengthwise slices
1/4 cup extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 package (20 ounces) ground turkey
3/4 cup chopped yellow onion
1 tablespoon finely chopped garlic
1 can (14.5 ounces) Hunt's Original Diced Tomatoes, No Salt Added, drained
1/4 cup Hunt's Tomato Paste (or Hunt s Organic)
1/4 cup thinly sliced fresh basil
1-1/2 cups shredded part-skim mozzarella cheese

Directions

1 - Heat oven to 350F. Spray 8-by-8-inch glass baking dish with cooking spray.
2 - In small bowl, combine ricotta cheese, Parmesan cheese and Italian seasoning; set aside.
3 - Heat grill pan over medium-high heat. Brush eggplant slices with oil; sprinkle both sides with salt and pepper.
4 - In batches, place eggplant on grill pan. Cook each side 1-2 minutes or until lightly browned and tender. Remove and place on baking sheet lined with paper towels; pat to remove excess moisture.
5 - Spray large skillet with cooking spray; heat over medium-high heat. Add turkey and cook 3 minutes, stirring occasionally. Add onion and garlic; cook 2-3 minutes more or until onion is tender and turkey is crumbled and no longer pink. Drain.
6 - Add drained tomatoes, tomato paste and basil to skillet; stir to combine. Reduce heat and simmer 2 minutes more.
7 - Assemble lasagna by spreading 3/4 cup meat mixture over bottom of dish. Place 3 eggplant slices over meat mixture, top with 3/4 cup meat mixture, half of ricotta cheese mixture and 1/2 cup mozzarella cheese.
8 - Repeat layers, ending with a layer of eggplant slices topped with meat mixture and remaining mozzarella cheese.
9 - Spray underside of aluminum foil with cooking spray; cover dish tightly with foil. Bake 30 minutes. Let stand 10 minutes before serving.
NOTES:
An extra set of hands from a little helper can shave minutes off the assembly of this Eggplant Lasagna, while getting a youngster excited about digging into a veggie-centric dinner.


Recipe Yield: Yield: 8 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 318
Fat: 19 grams
Saturated Fat: 7 grams
Fiber: 3 grams
Sodium: 363 milligrams
Cholesterol: 72 milligrams
Protein: 22 grams
Carbohydrates: 13 grams
https://diabeticgourmet.com/diabetic-recipes/eggplant-lasagna

Turkey Singapore Rice Noodles

Passing along a recipe I came across at the Jennie - O Turkey website, Turkey Singapore Rice Noodles. Asian flair Turkey and Noodles using JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins. Another Delicious and Healthy Recipe from the Jennie - O site. Check their site out today! Enjoy and Make the SWITCH in 2018!  https://www.jennieo.com/

Turkey Singapore Rice Noodles

Singapore knows noodles. We know turkey. Together, you get an Asian dinner worthy of the history books. Garlic, ginger, curry, turkey, shrimp and veggies comprise this tasty recipe.

INGREDIENTS
½ (20-ounce) package JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins, thinly sliced
1 (8.8-ounce) package thin, dried rice stick noodles
2 tablespoons vegetable oil; divided
½ cup egg substitute or 2 eggs, lightly beaten
4 cloves garlic, minced
1 tablespoon finely chopped ginger
1 teaspoon mild Indian curry paste
1 (8-ounce) can sliced water chestnuts, drained
8 ounces medium raw shrimp, peeled and deveined
2 tablespoons low-sodium soy sauce
2 tablespoons hot chili sauce
2 tablespoons dry sherry
1 teaspoon sesame oil
½ cup chopped green onion

DIRECTIONS
1 - Cook turkey according to package directions; set aside. Always cook to well done, 165°F as measured by a meat thermometer.
2 - Put noodles in bowl and cover with hot water. Let stand 20 minutes or until softened. Drain and set aside.
3 - Heat 1 tablespoon oil in skillet or wok over medium-high heat. Add eggs and cook, stirring occasionally, 3 minutes or until just cooked. Remove from skillet; set aside. Wipe skillet clean.
4 - Heat remaining oil in same skillet over medium-high heat. Add garlic, ginger and curry paste. Stir-fry 1 to 2 minutes until fragrant.
5 - Add water chestnuts and shrimp. Cook, stirring 3 minutes or until shrimp are just cooked. Do not overcook.
6 - In bowl, combine soy sauce, chili sauce, sherry and sesame oil. Add to skillet.
7 - Add turkey, noodles and green onion and stir until hot and well combined.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 320
Protein 20g
Carbohydrates 46g
Fiber 2g
Sugars 2g
Fat 5g
Cholestero l80mg
Sodium 290mg
Saturated Fat 1.5g
https://www.jennieo.com/recipes/533-turkey-singapore-rice-noodles

Kitchen Hint of the Day!

Thank you to Kim J. for passing this hint along..........


For crispy French toast, add a touch of cornstarch to the egg mixture. Didn't know this one, I'll give it a try!

Monday, October 29, 2018

Fried Chicken Thighs w/ Sliced New Potatoes and Mini Ears of Sweet Corn

Dinner Tonight: Fried Chicken Thighs w/ Sliced New Potatoes and Mini Ears of Sweet Corn






To start morning off I made a cup of Bigelow Decaf Green Tea. 38 degrees out this morning and partly sunny. Had a high of 55 degrees and clouds in the afternoon. After Breakfast I went to Meijer, Mom needed a few things. Stopped by the ATM, got gas, and stopped by McDonald's to pick up Breakfast for Mom. After Lunch I had to get the cart out of the shed along withe rake. The official Leaves Drop has began! Filled up a large Hefty Bag Yard Bag up. Just one of many upcoming leaf raking days ahead! For Dinner tonight its Fried Chicken Thighs w/ Sliced New Potatoes and Mini Ears of Sweet Corn.



I purchased a package of Simple Truth Boneless and Skinless Chicken Thighs from Kroger the other day and having them tonight for Dinner. To prepare them I’ll just need Flour, Morton’s Lite Salt, Ground Pepper, and Extra Light Olive Oil.












To start I grabbed a large skillet, sprayed it with Pam Non Stick Spray, added 1 1/2 tablespoons of
Extra Light Olive Oil, and heated it on medium heat. As the skillet was heating I got a pie pan out and put 2 tablespoons of flour in it. Next I got the Chicken Thighs out of the package and seasoned them with Salt and Pepper. With the skillet heated I added the Thighs to the skillet and put a lid on the skillet. Fried the Thighs for about 8 minutes and then flipped them over, put the lid back on the skillet to cook another 7 minutes.





I got a plate and put paper towel on it and removed the Chicken Thighs from the skillet to the lined plate. Paper towel absorbs any of the excess oil. Just love the crust on the Chicken provided by the Flour Coating! The Flour and cooking it in a Cast Iron Skillet. The Chicken Thighs were moist and flat out delicious!









For one side I heated up a can of Del Monte Sliced New Potatoes. I use a lot of Del Monte Vegetable
Products, always delicious and store a lot longer than fresh Vegetables. To prepare them I emptied the can into a small sauce pan. Heated it on medium heat until heated through.









For another side dish I boiled some Green Giant Mini Ears of Sweet Corn. It’s frozen Mini Ears of
Sweet Corn and you just boil for 10 minutes and you have some of the Sweetest Corn you can find! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Mango Snapple to drink.












Chicken Thighs - One medium, baked chicken thigh with skin provides 140 calories, 14 grams of protein, 0 grams of carbohydrate, 9 grams of fat, 3 grams of saturated fat, 4 grams of monounsaturated fat, 2 gram of polyunsaturated fat, and 275 milligrams of sodium.











Green Giant® Extra Sweet Mini Ears of Corn-on-the-Cob 12 ct. Pack

* Green Giant Extra Sweet Corn-on-the-Cob Mini Ears:

* 12 mini-ears of extra sweet corn-on-the-cob
* Picked at the peak of perfection
* Kosher
* Ingredients:
Ingredients: Sweet Corn-On-The-Cob.

Directions:
Instructions: Cooking Directions:For food safety and quality, follow the directions and cook thoroughly to at least 160F. Keep frozen until ready to use. Because stove-tops and microwaves vary, adjusting cook times and heat settings may be required. Refrigerate leftovers.Stove-Top:1. Place desired amount of frozen corn-on-the-cob in large saucepan. Add cold water to cover corn. Heat to boiling over high heat.2. Cover; reduce heat slightly. Boil 8 to 10 minutes or until thoroughly heated. Do not overcook. Remove from water with tongs.Microwave:1. Place 1/4 cup water and up to 8 ears of frozen corn-on-the-cob in 8-inch square (2-quart) microwavable dish.2. Cover; Microwave on high as directed below, turning corn over halfway through cook time, until thoroughly heated. Do not overcook.Caution: Hot! Avoid steam!Remove from water with tongs.2 ears – 6 to 12 minutes.4 ears – 10 to 16 minutes.6 ears – 12 to 18 minutes.8 ears – 14 to 20 minutes.

Safe Handling Instructions: For food safety and quality, follow the directions and cook thoroughly to at least 160F.

Nutrition Facts
Serving Size 1 mini ear (61g)

Amount Per Serving
Calories 50
% Daily Value*
Total Fat 0g 1%
Saturated Fat 0g 0%
Trans Fat 0g 0%
Cholesterol 0mg 0%
Sodium 5mg 0%
Potassium 0 mg 0%
Total Carbohydrate 9g 3%
Dietary Fiber 2g 7%
Sugars 4g
Protein 2g

One of America's Favorites - Biscuits

Biscuits

A biscuit in the United States and parts of Canada, is a variety of small baked goods with a firm browned crust and a soft interior. They are made with baking powder or baking soda as a chemical leavening agent rather than yeast. They are similar to British scones or the bannock from the Shetland Isles.

Biscuits, soda breads, and cornbread, among others, are often referred to collectively as "quick breads", to indicate that they do not need time to rise before baking.


Although the American English and British English use the same word to refer to two distinctly different modern foods, early hard biscuits (North American: cookies), were derived from a simple, storable version of bread. The word "biscuit" itself originates from the medieval Latin word 'biscoctus', meaning "twice-cooked".

The modern Italian baked goods known as biscotti (also meaning "twice-cooked" in Italian) most closely resemble the Medieval Latin item and cooking technique.

In the Hispanic world a bizcocho refers to an array of differing baked goods depending on the country, from Spain and throughout Hispanic America. In the Philippines, a biskotso (also spelled "biscocho"), derived from a word used by the Spanish conquerors, refers to a type of garlic bread.

The definitive explanation for the differences in the usage of "biscuit" in the English speaking world is provided by Elizabeth David in English Bread and Yeast Cookery, in the chapter "Yeast Buns and Small Tea Cakes" and section "Soft Biscuits". She writes,

It is interesting that these soft biscuits are common to Scotland and Guernsey, and that the term biscuit as applied to a soft product was retained in these places, and in America, whereas in England it has completely died out.

Early European settlers in the United States brought with them a simple, easy style of cooking, most often based on ground wheat and warmed with gravy.

The biscuit emerged as a distinct food type in the early 19th century, before the American Civil War. Cooks created a cheaply produced addition for their meals that required no yeast, which was expensive and difficult to store. With no leavening agents except the bitter-tasting pearlash available, beaten biscuits were laboriously beaten and folded to incorporate air into the dough which expanded when heated in the oven causing the biscuit to rise. In eating, the advantage of the biscuit over a slice of bread was that it was harder, and hence kept its shape when wiping up gravy in the popular combination biscuits and gravy.

In 1875, Alexander P. Ashbourne patented the first biscuit cutter. It consisted of a board to roll the biscuits out on, which was hinged to a metal plate with various biscuit cutter shapes mounted to it.


Southern chefs may have had an advantage in creating biscuits. Northern American all-purpose flours, mainly grown in Ohio, Indiana and Illinois, are made from the hard spring wheats that grow in the North's cold-winter climate. Southern American bleached all-purpose flours, originally grown in the Carolinas, Georgia and Tennessee before national food distribution networks, are made from the soft winter wheat that grows in the warm southern summer. This summer growth results in wheat that has less protein, which is more suited to the creation of quick breads, as well as cookies, cakes and muffins.

Pre-shaped ready-to-bake biscuits can be purchased in supermarkets, in the form of small refrigerated cylindrical segments of dough encased in a cardboard can. These refrigerator biscuits were patented by Ballard and Ballard in 1931.

Biscuits can be prepared for baking in several ways. The dough can be rolled out flat and cut into
Open biscuit with honey being drizzled in it
rounds, which expand when baked into flaky-layered cylinders. If extra liquid is added, the dough's texture changes to resemble stiff pancake batter so that small spoonfuls can be dropped into the baking sheet to produce "drop biscuits", which are more amorphous in texture and shape.

Large drop biscuits, because of their size and rough exterior texture, are sometimes referred to as "cat head biscuits". A common variation on basic biscuits is "cheese biscuits", made by adding grated Cheddar or American cheese to the basic recipe.

Home cooks may use refrigerator biscuits for a quicker alternative to rolled or drop biscuits. Refrigerator biscuits can even be cooked over a campfire on a stick.

A sweet biscuit layered or topped with fruit (typically strawberries), juice-based syrup, and cream is called shortcake. A type of biscuit called an "angel biscuit" contains yeast as well, as do those made with a sourdough starter.

While there are many different ways to prepare and top biscuits, the ingredients from recipe to recipe are generally the same. Most recipes will call for all-purpose flour, baking powder, salt, either milk or buttermilk, and either butter or shortening (about half will also call for a small amount of sugar as well). The amount of each ingredient will vary for each recipe much the general concept is the same for these simple baked goods.




"Meatless Monday" Recipe of the Week - Polenta Lasagna with Spinach

"Meatless Monday" Recipe of the Week - Polenta Lasagna with Spinach   MONDAY

This week's "Meatless Monday" Recipe of the Week is a Polenta Lasagna with Spinach. Here's a different and healthier version of Lasagna. Made with Polenta, Spinach, Ricotta Cheese, Mozzarella Cheese, Parmesan Cheese, and more! You can find this recipe from one of my favorite recipe sites, the CooksRecipes website. The Cooks site has a huge selection of recipes to please all tastes, diets, and cuisines. Check it out today! Enjoy and Eat Healthy in 2018!  https://www.cooksrecipes.com/index.html

Polenta Lasagna with Spinach

 Traditional lasagna noodles are replaced with slices of firm polenta layered with a spinach-ricotta cheese mixture and an Italian tomato sauce.

Recipe Ingredients:
Polenta:
1 tablespoon olive oil
1 small onion, very finely chopped
1 garlic clove, minced
1/2 teaspoon salt
7 cups vegetable stock
2 cups instant polenta (13.2 ounce box)
3 tablespoons freshly grated Parmesan cheese

Tomato Sauce:
2 tablespoons olive or vegetable oil
1 large onion, chopped
1 (15-ounce) can tomato sauce
1 (6-ounce) can tomato paste
1/2 cup dry red wine
1 teaspoon dry oregano leaves
1 teaspoon dry basil leaves
Salt to taste

Spinach-Ricotta Filling:
2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
2 (15-ounce) containers low-fat ricotta cheese
2 large eggs
2 tablespoons freshly grated Parmesan cheese
Salt and freshly ground pepper
Pinch of nutmeg

4 tablespoons freshly grated Parmesan cheese - divided use
2 cups shredded mozzarella cheese - divided use

Cooking Directions:
1 - Lightly spray a 13x9x2-inch baking dish with non-stick cooking spray.
2 - For Polenta: In a large saucepan, warm the olive oil over medium heat. Add the onion and sauté for 3 to 5 minutes or until softened. Add the garlic and sauté 1 minute more, making sure it doesn't brown. Add salt and stock and bring to a rolling boil over medium heat.
3 - In a thin stream very slowly add the polenta stirring constantly with a wooden spoon. Reduce the heat to low and continue cooking for 3 to 5 minutes, stirring constantly to be sure it doesn't stick, until it's thick and creamy. Stir in 3 tablespoons of the Parmesan cheese.
4 - Pour polenta into the prepared baking dish, smoothing the top with a rubber spatula if necessary. Let polenta rest for at least 2 hours. (Can be made up to 3 days ahead however.)
5 - For Tomato Sauce: Heat oil in a wide frying pan over medium heat; add onion and cook, stirring often, until softened, about 5 minutes. Stir in tomato sauce, tomato paste, wine, oregano and basil. Bring to a simmer; then simmer, uncovered, for 10 minutes. Season to taste with salt. Makes about 4 cups sauce.
6 - For Spinach-Ricotta Filling: In a medium bowl combine spinach, ricotta, egg and Parmesan, mixing well. Season to taste with salt, pepper and nutmeg.
7 - Preheat oven to 375°F (190°C).
8 - Invert the polenta onto a cutting surface. Set the dish aside to use again. Cut the polenta rectangle in half to make 2 rectangles each measuring 9x6 1/2-inches. Slice each rectangle lengthwise in half again, using a long piece of dental floss or a serrated knife to make the job easiest, creating 4 layers (each 9x6 1/2-inches).
9 - Spoon prepared tomato sauce evenly on the bottom of the 13 x 9 x 2-inch baking dish. Place two of the polenta pieces in the dish to cover the bottom. Spoon half of the spinach ricotta mixture over the polenta, using the back of a spoon to spread it out, and then sprinkle with 1 cup mozzarella and 2 tablespoons Parmesan. Spoon 2 cups of sauce over cheese.
10 - Top with remaining polenta pieces and finish with remaining cheese.
11 - Place the lasagna dish on a baking sheet to catch any drips. Bake uncovered for 30 minutes. Remove from the oven and let sit for 10 minutes.
Makes 8 servings.

Tip: To prepare in advance the lasagna can be assembled and held up to 24 hours before baking. To cook, remove lasagna from refrigerator 1 hour before baking then cook as recipe directs.

https://www.cooksrecipes.com/mless/polenta-lasagna-with-spinach-recipe.html

Kitchen Hint of the Day!

Thank you to Mary N. for sharing this baking hint......

When a bread or dessert recipe calls for raisins as one of the ingredients, soak the raisins in a cup of very hot water for 15 minutes. It will make them plumper and juicier in the finished product.

Sunday, October 28, 2018

Soup Special of the Day!.....Sweet Potato Bisque

This week's Soup Special of the Day is a Sweet Potato Bisque. Made using Sweet Potatoes, Carrots, Onion, Garlic, Celery, Bacon, and Orange Juice. The recipe is from the CooksRecipes website which is loaded with with delicious and healthy recipes to please all tastes, diets, or cuisines. Enjoy and Eat Healthy in 2018!  https://www.cooksrecipes.com/index.html

Sweet Potato Bisque

A smooth, rich bisque with sweet potatoes, carrots, onion, garlic, celery, bacon and orange juice.

Recipe Ingredients:
1 tablespoon olive oil
2 slices bacon, diced
1/2 cup diced onion
1/2 cup diced carrots
1/2 cup diced celery
4 cloves garlic, peeled and minced
1/2 cup fresh orange juice
2 medium sweet potatoes, peeled and diced
4 new potatoes, peeled and diced
6 cups flavorful chicken or vegetable stock
1 tablespoon Splenda® Sugar Blend
1/2 teaspoon cayenne pepper
1 pinch salt and freshly ground black pepper

Cooking Directions:
1 - Heat the olive oil in a large pan over medium-high heat; add bacon.
Cook for about 2 minutes to render the fat.
2 - Add onion, carrot, celery, and garlic, and sauté for 5 to 7 minutes, stirring frequently. Then add the orange juice and reduce to thick syrup.
3 - Add the potatoes and stock and bring to a boil.
Reduce heat and simmer for about 30 minutes, or until the potatoes are tender.
4 - Add Splenda® Sugar Blend for Baking and cayenne.
5 - Ladle mixture into a blender and pure thoroughly in batches; strain and season with salt and pepper. If the soup is too thick, thin with a little chicken or vegetable stock.
6 - Serve warm.
Makes 8 (3/4 cup) servings.

Nutritional Information Per Serving (1/8 of recipe; 3/4 cup): Calories 180 | Calories from Fat 45 | Fat 5.0g (sat 1.0g) | Cholesterol 0mg | Sodium 860mg | Carbohydrates 29g | Fiber 3g | Sugars 8g | Protein 5g.
https://www.cooksrecipes.com/diabetic/sweet_potato_bisque_recipe.html

Healthy Chicken Soup Recipes

Another good one from the EatingWell website and Magazine, Healthy Chicken Soup Recipes. With the cold and flu season here, remember what Mom always served! Delicious and Healthy Chicken Soup Recipes like; Creamy Chicken Noodle Soup, Pressure-Cooker Chicken Enchilada Soup, and Mulligatawny Soup. Find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2018!  http://www.eatingwell.com/

Healthy Chicken Soup Recipes
Find healthy, delicious chicken soup recipes including chicken noodle, chicken rice and Asian chicken soup. Healthier recipes, from the food and nutrition experts at EatingWell.


Creamy Chicken Noodle Soup
This easy slow-cooker chicken noodle soup is chock-full of vegetables and noodles, and gets extra creaminess from a little light cream cheese..............


Pressure-Cooker Chicken Enchilada Soup
This easy soup flavored with chili powder and a splash of lime is quick enough to prepare for a warming weeknight meal thanks to an electric pressure cooker like the Instant Pot. Lean chicken breast is easy to prep, but boneless, skinless chicken thighs would make a great substitute..........


Mulligatawny Soup
This is a soup with a long history (references to it in English go back to 1784) that can now be conveniently made in a modern appliance. Although it's technically an English soup, its origins are decidedly Indian. (The name loosely means "pepper water" in the Tamil language of Southern India.) The sweetness of apple and coconut milk counterbalances the garlic, ginger, curry and cayenne.......



* Click the link below to get all the Healthy Chicken Soup Recipes
http://www.eatingwell.com/recipes/18201/ingredients/meat-poultry/chicken/chicken-soup/

Kitchen Hint of the Day!

Squash can be tough to work with......


Pierce hard squash with a sharp knife two or three times then microwave for 1 – 1-1/2 minutes to make it easier to slice open and deseed. We tried this with a Butternut Squash and it made it much to cut and peel.

Saturday, October 27, 2018

It’s Chili, Soup, or Stew Saturday….Casablanca Chicken Stew

This week's Chili, Soup, or Stew Saturday Recipe is - Casablanca Chicken Stew. Made with boneless and skinless Chicken Thighs, Hers, Spices, Beans, and Raisins. Another delicious recipe from the CokksRecipes website. The Cooks site has a huge and varied selection of recipes. Check it out today. Well, Enjoy and Eat Healthy in 2018!  https://www.cooksrecipes.com/index.html

Casablanca Chicken Stew
Recipe Ingredients:
1 1/2 pounds chicken thighs, boneless and skinless, cut into 1-inch pieces
1 1/2 tablespoons olive oil
1 onion, chopped
1 red bell pepper, sliced thin
2 cloves garlic, minced
1/2 teaspoon black pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1 teaspoon ground ginger
1 (15-ounce) can garbanzo beans, drained
3/4 cup golden raisins
1 (14-ounce) can chicken broth
1 tablespoon all-purpose flour, mixed with 2 tablespoons water
1/4 cup fresh parsley, chopped
1/2 cup fresh cilantro, chopped
1 tablespoon lemon juice

Cooking Directions:
1 - In large sauté pan over medium high heat, warm olive oil. Add chicken pieces and cook, stirring often, until chicken pieces are browned, about 10 minutes. Remove chicken from pan and set aside.
2 - To same sauté pan, add onions and red bell pepper; cook until almost tender, about 6 minutes. Add garlic, black pepper, cinnamon, cumin and ginger. Stir and cook until spices are fragrant, about 45 seconds. Add garbanzo beans, raisins, chicken broth and cooked chicken. Bring mixture to a simmer; reduce heat to low, cover and cook 15 minutes.
3 - Bring sauce in pan to a simmer, pour in flour/ water mixture and stir well. Simmer 5 minutes until sauce is slightly thickened. Remove from heat; stir in parsley, cilantro and lemon juice.
4 - Serve over rice or couscous.
Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): 350 calories; 13 g fat; 3 g saturated fat; 34 g carbohydrate.
https://www.cooksrecipes.com/soup/casablanca_chicken_stew_recipe.html

Healthy Burrito Recipes

From the EatingWell website and Magazine its Healthy Burrito Recipes. Delicious and Healthy Burrito Recipes with recipes like; Spicy Refried Black Bean Burrito, Scrambled Egg Burritos with Black Bean Salsa, and Freezer Bean and Cheese Burritos. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2018!  http://www.eatingwell.com/

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


Spicy Refried Black Bean Burrito
Skip frozen burritos and make your own by spicing up a can of refried black beans with chopped pickled jalapeños. Serve this easy vegetarian dish with tortilla chips, if desired......


Scrambled Egg Burritos with Black Bean Salsa
This protein-packed Southwestern egg burrito recipe is always a hit, whether you're serving it for breakfast, brunch, lunch or a casual dinner. The homemade black bean salsa recipe adds a special touch and takes just 10 minutes, but you can also use your favorite prepared salsa to make this faster........


Freezer Bean and Cheese Burritos
This copycat version of store-bought frozen burritos is perfect for meal prepping. Make a big batch to store in the freezer for healthy packable lunches or a quick campsite meal.........



* Click the link below to get all the Healthy Burrito Recipes
http://www.eatingwell.com/recipes/19763/cuisines-regions/latin-american/mexican/burritos/

Kitchen Hint of the Day!

Ripen fruit faster.........

If you buy some fruit that's not quite ripe, try this hint - To speed up the ripening process, wrap any unripe fruit inside a paper bag with a banana and stash it in a dark place. The banana will release a natural gas and your fruit will be ready to eat in no time.

Friday, October 26, 2018

Kitchen Closed, Domino Pizza!

Hello all! My Mom is still not feeling well. I'm taking her to her Family Doctor tomorrow, and
believe me it's not been easy! She does not like going to the Doctor and I finally talked her into going. She actually feels worse today than yesterday.

I had to go pick up a prescription that her Doctor called in for her. I was going to prepare Dinner tonight but she insisted she wanted a Pizza. So as usual I gave in and ordered a Pizza from Domino. Hopefully I'll be able to transfer pictures I take on to the computer and then to my posts again! I had a friend of mine that works for a Computer Repair store come over and help me get it up running again. Still not sure on this Windows 10 thing, but not much choice now. Anyway I ordered a Domino Hand Tossed Medium Pizza with Pepperoni, Sausage, Mushroom, Black Olives, and Green Olives. Kitchen will reopen tomorrow!

Jennie - O Turkey Recipe of the Week - Turkey Stuffed Peppers

This week's Jennie - O Turkey Recipe of the Week is - Turkey Stuffed Peppers. Made using JENNIE-O® Extra Lean Ground Turkey Breast, one of my favorites! You'll also need Red, Yellow, or Green Peppers and Brown Rice, Whole Kernel Corn, Spices, and Cheddar Cheese. You can find this recipe at the Jennie - O Turkey website along with all the other delicious and healthy recipes. Enjoy and Make the SWITCH in 2018!  https://www.jennieo.com/

Turkey Stuffed Peppers
This protein-rich meal is one of our most popular recipes, featuring hearty bell peppers stuffed with ground turkey, rice and corn. Add this flavorful Mexican meal to your weekly menu.
INGREDIENTS
4 large red, yellow or green peppers
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
½ cup chopped onion
1 (15-ounce) can tomato sauce
1 cup brown rice, cooked
1 cup whole kernel corn
1 tablespoon chili powder
1 teaspoon garlic salt
hot pepper sauce, if desired
½ cup shredded Cheddar cheese

DIRECTIONS
1) Heat oven to 350°F. Cut peppers in half lengthwise; remove seeds. In large saucepan, add enough water to cover peppers. Boil, covered, 3 minutes. Drain and rinse under cold water. Place peppers, cut-side up, in 13x9x2-inch baking dish.
2) Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Stir in onion, tomato sauce, rice, corn, chili powder, garlic salt and hot pepper sauce, if desired.
3) Generously stuff each pepper half with turkey mixture. Cover with foil and bake 25 minutes. Uncover and sprinkle cheese on each pepper. Bake 5 minutes or until cheese is melted.

* Always cook to an internal temperature of 165°F.
RECIPE NUTRITION INFORMATION
PER SERVING

Calories 490
Protein 38g
Carbohydrates 65g
Fiber 9g
Sugars 14g
Fat 9g
Cholesterol 70mg
Sodium 570mg
Saturated Fat 4g
https://www.jennieo.com/recipes/51-turkey-stuffed-peppers

Moroccan Peppers with Turkey Sausage

I passing along another Fall Recipe with Peppers and Jennie - O Turkey, Moroccan Peppers with Turkey Sausage. Peppers with JENNIE-O® Lean Turkey Bratwurst and a Moroccan flair. You'll be using JENNIE-O® Lean Turkey Bratwurst, Bell Peppers, Zucchini, Raisins, Almonds, and more! You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie - O Turkey website. Enjoy and Make the SWITCH in 2018!  https://www.jennieo.com/

Moroccan Peppers with Turkey Sausage
Tired of eating peppers that AREN’T stuffed full of savory Moroccan flavor? We know the feeling. Take your dinner on a Middle Eastern excursion with lean turkey sausage, mint, fresh zucchini and garlic.

INGREDIENTS
8 bell peppers, any color combination
1 tablespoon olive oil
1 (19.5-ounce) package JENNIE-O® Lean Turkey Bratwurst
½ cup diced red onion
2 small or 1 large zucchini, cut into ¼-inch dice
1½ teaspoons minced garlic
1½ cups chicken broth
¼ teaspoon powdered saffron or turmeric
¼ teaspoon ground cumin
¼ teaspoon cayenne pepper
½ teaspoon salt
⅛ teaspoon ground cinnamon
1 cup uncooked couscous
2 tablespoons chopped fresh mint or basil
½ cup currants or raisins
½ cup toasted almonds

DIRECTIONS
1) Heat oven to 375ºF. Cut peppers lengthwise through stems keeping stem halves intact to hold stuffing. Discard seeds and veins. Place in 9 x 13-inch baking dish. In large deep skillet over medium heat add oil and turkey; Add onions and saute until turkey is well-done, 165°F as measured by a meat thermometer.
2) Add zucchini and garlic; continue cooking 2 minutes. Add broth, saffron, cumin, cayenne pepper, salt and cinnamon; bring to a boil. Stir in couscous. Cover; turn off heat under skillet. Let stand covered 5 minutes or until liquid is absorbed. Stir in mint, currants and almonds; spoon into bell peppers. Cover with aluminum foil; bake 20 minutes or until peppers are tender and filling is hot.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 440
Protein 30g
Carbohydrates 45g
Fiber 5g
Sugars 7g
Fat 14g
Cholesterol 90mg
Sodium 930mg
Saturated Fat 4g
https://www.jennieo.com/recipes/231-moroccan-peppers-with-turkey-sausage

Kitchen Hint of the Day!

Health Benefits of Red Peppers.......


* Select firm, crisp bell peppers that feel heavy for their size.
* Avoid any that are shriveled or have soft spots.
* For stuffed peppers, choose round, blocky-shaped peppers.
* Refrigerate unwashed peppers in a plastic bag for up to 1 week.
* If cooked for a short period on low heat, bell peppers retain most of their sweet, almost fruity flavor and flavonoid content, which is a powerful nutrient.
* Bell peppers are low in calories. So, even if you eat one full cup of them, you get just about 45 calories. Plus that one cup will give you more than your daily quota of Vitamin A and C.
* Bell peppers also contain vitamin B6, which is essential for the health of the nervous system and helps renew cells.

Thursday, October 25, 2018

Smoked Turkey Sausage Dogs w/ Baked Fries

Dinner Tonight: Smoked Turkey Sausage Dogs w/ Baked Fries





For Breakfast this morning I had a Poached Egg and I served it on a Thomas Light 100 Calorie Multi
Grain Bun. I also had a cup of Bigelow Decaf Green Tea. 31 degrees this morning with frost. 55 degrees and mostly cloudy for the day. Mom is feeling better but still congested. So far I'm still flu free. Cleaned the house today, dusted and ran the sweeper. Then later I got my cart out of the shed and raked leaves in the back yard. So for Dinner tonight I prepared Smoked Turkey Sausage Dogs w/ Baked Fries.





I used the Butterball Hardwood Smoked Turkey Sausage. I cut the Sausage Links into Bun length
pieces. I absolutely love the Butterball Hardwood Smoked Turkey Sausage. It’s got such a fantastic flavor and always cooks up just right. To prepare them I used a large skillet, added about a 1/2 tablespoon of Extra Virgin Olive Oil and preheated it on medium heat. Put the Sausage in the skillet when it was heated up and covered with a lid. I turned the Sausage every few minutes to get an even char on them, cooked about 11 minutes total. As always they came out just bursting with flavor and flat-out delicious! I served it on a Aunt Millie’s Reduced Calorie Whole Grain Hot Dog Bun and topped with French’s Spicy Brown Mustard. I love these Sausages.


To go with the Sausage Dog I baked up some Alexia Organic Yukon Select Fries. Seasoned them with Morton’s Lite salt and Ground Black Pepper. 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. Served with a side of my favorite Ketchup, Hunt’s Ketchup. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Mango Snapple to drink.










Butterball Hardwood Smoked Turkey Sausage
14 oz. | Servings: 7

Try Butterball’s fully cooked Smoked Turkey Dinner Sausage. Now you and your family can enjoy the great taste of hardwood-smoked lean turkey sausage with less fat than pork or beef smoked sausage. Serve with your favorite side dish for a quick and easy meal solution that always tastes great.

Skillet:
Cook in a non-stick skillet over medium heat, 10 – 12 minutes, turning frequently.
Always heat thoroughly.
Serving Size 2 oz. (51 g)
Servings Per Container 7

Amount Per Serving
Calories 100
Calories from Fat 50
% Daily Value
Total Fat 6g9%
Saturated Fat 2g10%
Trans Fat 0g
Cholesterol 30mg10%
Sodium 610mg25%
Total Carbohydrates 4g1%
Dietary Fiber 0g0%
Sugars 1g
Protein 8g16%

Ingredients: Poultry Ingredients (Mechanically Separated Chicken, Mechanically Separated Turkey), Water, Corn Syrup, Salt. Contains 2% or less of Vitamin C (Ascorbic Acid), Autolyzed yeast, Dextrose, Modified Food Starch, Sodium Diacetate, Sodium Nitrite, Sodium Phosphate, Flavorings, Potassium and Sodium Lactate.
http://www.butterball.com/products/turkey-sausage-and-franks/every-day-smoked-turkey-dinner-sausage

Lunch Meat of the Week - Pepperoni

Packaged pepperoni

Pepperoni is an American variety of salami, made from cured pork and beef mixed together and seasoned with paprika or other chili pepper.

Pepperoni is characteristically soft, slightly smoky, and bright red in color. Thinly sliced pepperoni is a popular pizza topping in American-style pizzerias and is used as filling in the West Virginia pepperoni roll.







The term "pepperoni" is a borrowing of peperoni, the plural of peperone, the Italian word for bell pepper. The first use of "pepperoni" to refer to a sausage dates to 1919. In Italian, the word peperoncino (diminutive of peperone) refers to hot and spicy peppers.


Pepperoni is a cured dry sausage similar to the spicy salamis of southern Italy, such as salsiccia Napoletana piccante, a spicy dry sausage from Naples, or the soppressata from Calabria. The main differences are that pepperoni has a finer grain (akin to salami of Milan, a spiceless regional variant of salami), is usually softer, and is produced with the use of an artificial casing (instead Italian salami are produced using natural gut for casing and are made of pure pork). Pepperoni is mass-produced to meet the demand for the sausage. In most of Italy pepperoni would be considered a type of salamino piccante.


Pepperoni is usually made from a mixture of pork and beef. Turkey meat is also commonly used as a
Pepperoni atop a pizza, above the diagonal cuts.
substitute, but the use of poultry in pepperoni must be appropriately labeled in the United States.

Curing, with nitrates or nitrites (usually used in modern curing agents, to protect against botulism and other forms of microbiological decay) also contributes to pepperoni's reddish color, by reacting with heme in the myoglobin of the proteinaceous components of the meat.






According to Convenience Store Decisions, Americans annually consume 251.7 million pounds of pepperoni on 36% of all pizzas produced nationally. Pepperoni has a tendency to curl up from the edges in the heat of a pizza oven. Some pepperoni is produced in thicker slices, so that the edges curl intentionally.

Pepperoni can also be found accompanying different types of cheeses as a cheap snack food in convenience stores or gas stations.

In Nova Scotia, deep fried pepperoni served on its own (usually with a honey mustard dipping sauce) is common pub food.




Diabetic Low-Carb Vegetarian Recipes

From the EatingWell website and Magazine its Diabetic Low-Carb Vegetarian Recipes. Healthy and Delicious Diabetic Low-Carb Vegetarian Recipes like; Marinated White Beans, Vegan French-Fried Onions, and Lemon-Dill Cauliflower and Broccoli. Find these Diabetic Friendly Recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2018!  http://www.eatingwell.com/

Diabetic Low-Carb Vegetarian Recipes
Find healthy, diabetes-friendly, low-carb vegetarian recipes, from the food and nutrition experts at EatingWell.


Marinated White Beans
Need a quick appetizer but don't want to make a trip to the store? Look no further than that can of white beans in your pantry. Warmed with olive oil and spices, they're an elegant yet incredibly easy treat........


Vegan French-Fried Onions
Oven-frying lightly battered onion slices produces the kind of crispy onions rings we all love, but with less fat and fewer calories. Plus, we use almond milk to make this crispy onion topping dairy-free and vegan—perfect for topping a vegan green bean casserole!.....,,


Lemon-Dill Cauliflower and Broccoli
This lemony side dish of steamed cauliflower and broccoli florets goes perfectly with poultry or fish..........



* Click the link below to get all the Diabetic Low-Carb Vegetarian Recipes
http://www.eatingwell.com/recipes/23098/health-condition/diabetic/vegetarian/low-carb-vegetarian/?page=2

Kitchen Hint of the Day!

Sliced Apples........


To prevent sliced apples from browning, lightly squeeze lemon or lime juice on the pieces.

Wednesday, October 24, 2018

Wild Idea Buffalo Recipe of the Week - BUFFALO BONE BROTH / STOCK

This weeks Wild Idea Buffalo Recipe of the Week is - BUFFALO BONE BROTH / STOCK. Homemade Buffalo Stock made using Wild Idea Buffalo Shanks, Wild Idea Buffalo Soup Bones, and Wild Idea Meaty Buffalo Bones. A perfect healthy and flavorful Stock for all your cooking needs. You can find this recipe or purchase the Wild Idea Buffalo Shanks, Wild Idea Buffalo Soup Bones, and Wild Idea Meaty Buffalo Bones all at the Wild Idea Buffalo website. You can purchase any of the Wild Idea Products at - https://wildideabuffalo.com/. Enjoy and Eat Healthy in 2018!


BUFFALO BONE BROTH / STOCK
Making homemade stock is not difficult, but it does take time. The end result is worth every minute, and produces a healthy, flavorful stock that can be used in many recipes or consumed as a broth for daily wellness. (Makes about 4 quarts) Note: If you double this recipe, be sure to double your cooking time too.

Ingredients:
1 - 3.5 lb. package Wild Idea Buffalo Shanks
1 - 2 lb. package Wild Idea Buffalo Soup Bones
1 - 2 lb. package Wild Idea Meaty Buffalo Bones
1 - onion, quartered & separated

Preparation:
1 - Preheat oven to 400*.
2 - Arrange shanks, bones, and all vegetables accept parsley on large baking sheet. Drizzle with olive oil, and season with salt & pepper.
3 - Bake in the oven for 45 minutes, turning ingredients occasionally.
4 - Transfer ingredients to stockpot, along with brown bits from the roasting pan, cover with 8 quarts water, and add the apple cider vinegar and parsley.
5 - Bring to a full boil over high heat on the stovetop. Reduce heat to simmer (bubbles should barely break the surface), cover, and simmer for 48 hours.
6 - Using a slotted spoon scoop bones, meat, and vegetables out of the pot. *Optional: Reserve the marrowbones that still have the marrow inside for spreading on toast, and wrap up useable shank meat, which will be fall apart tender for a later use. *See recipe for Layered Nachos.
7 - Pour broth through a strainer to remove smaller particles and refrigerate overnight, or until fat has hardened on the surface.
8 - Remove stock from refrigerator, and remove the fat from the top of the surface.
9 - Return stock to stovetop and bring to a full boil. If broth has not yet reduced to half, reduce heat and simmer uncovered until you have about 4 quarts.
10 - Transfer hot broth into clean, warmed jars and cover with lids. Store in the refrigerator for up to one month.*Many recipes will state that you can only store for 3 days. This is simply not true. I have kept stock for months with no problems, but a month is a good safe guide.

https://wildideabuffalo.com/blogs/recipes/54138433-buffalo-stock


Healthy Fall Soup and Stew Recipes

From the EatingWell website and Magazine its Healthy Fall Soup and Stew Recipes. Hearty, Delicious, Healthy Fall Soup and Stew Recipes like; Acorn Squash Soup, Beef-Vegetable Soup, and Creamy Chicken and Wild Rice Soup. Find these Comfort Foods and more all at the EatingWell website. Plus don't forget to subscribe to the EatingWell Magazine. Enjoy and Eat Healthy in 2018!  http://www.eatingwell.com/

Healthy Fall Soup and Stew Recipes
Find healthy, delicious fall soup and stew recipes, from the food and nutrition experts at EatingWell.


Acorn Squash Soup
This pureed vegetable soup gets smooth and silky after a quick whirl in the blender. Mild flavored acorn squash gets a Southwestern-inspired makeover in this flavorful soup that has a hint of spice from chipotle pepper—opt for more if you like the heat!........


Beef-Vegetable Soup
Less than 30 minutes of prep is all that's needed before this beef and vegetable soup goes into the slow cooker. It's a warm, hearty, one-bowl meal for fall and winter nights.......


Creamy Chicken and Wild Rice Soup
Perfect for dinner on a cold evening, this slow-cooker chicken soup is chock full of mushrooms, leeks, celery and wild rice. It gets its creaminess from a blend of low-fat milk and silken-style tofu........



 * Click the link below to get all the Healthy Fall Soup and Stew Recipes
http://www.eatingwell.com/recipes/19828/seasonal/fall/soups-stews/

Kitchen Hint of the Day!

Making homemade stock...........


Skimming is a Must. As the stock comes to its initial boil, use a slotted spoon to remove the foam that floats to the top. That's excess protein, fat and bits of bone. This step ensures a clear, clean stock with a more intense, concentrated flavor.

Tuesday, October 23, 2018

Diabetic Dish of the Week - APPLE OATMEAL RAISIN COOKIES

For this week's Diabetic Dish of the Week its Cookies, APPLE OATMEAL RAISIN COOKIES. Made using Equal Spoonful or Granulated instead of Sugar AND Unsweetened Applesauce. The recipe is from the Diabetic Gourmet Magazine website. The Diabetic Gourmet site has a huge selection of Diabetic Friendly Recipes so check it out today. Also subscribe to the Diabetic Gourmet Magazine, always full of healthy and delicious recipes! So Enjoy and Eat Healthy in 2018!  https://diabeticgourmet.com/

APPLE OATMEAL RAISIN COOKIES

Ingredients

1-1/4 cups Equal Spoonful or Granulated *
1 cup unsweetened applesauce **
1/2 cup firmly packed brown sugar
6 tablespoons stick butter, softened
1 egg
1/3 cup 2% milk
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1-1/2 cups quick or old-fashioned oats, uncooked
1 cup raisins
*May substitute 30 packets Equal sweetener
** Apple butter may be substituted for the unsweetened applesauce for a slightly spicier version.


Directions

Combine Equal, applesauce, brown sugar, butter, egg, milk and vanilla. Mix with electric mixer until well blended. Stir in combined flour, baking soda, cinnamon, nutmeg and salt. Gradually mix in oats and raisins until well combined.
Drop by tablespoonfuls onto sprayed baking sheets. Bake in preheated 350F oven 10 to 12 minutes or until light golden in color. Remove from baking sheet and cool completely on wire rack.
Store in airtight containers at room temperature.

Recipe Yield: Yield: 4 dozen cookiesServing size: 1 cookie

NUTRITIONAL INFORMATION PER SERVING:
Calories: 63
Fat: 2 grams
Sodium: 43 milligrams
Cholesterol: 8 milligrams
Protein: 1 grams
Carbohydrates: 11 grams
https://diabeticgourmet.com/diabetic-recipes/apple-oatmeal-raisin-cookies

Healthy Collard Greens Recipes

From the EatingWell website and Magazine its Healthy Collard Greens Recipes. Delicious and Healthy Collard Greens Recipes with recipes like; Collard Greens Recipes, Blackberry BBQ Pork Chops with Collards and Corn, and Sweet  Spicy Steam-Fried Collard Greens. Find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2018!  http://www.eatingwell.com/

Healthy Collard Greens Recipes
Find healthy, delicious collard greens recipes, from the food and nutrition experts at EatingWell.

Collard Greens
Collard greens are meltingly tender when cooked for a long period of time. Smoked turkey in place of bacon adds the traditional smoky taste...........

Blackberry BBQ Pork Chops with Collards and Corn
Steaming corn right on top of the collards saves time and dirties fewer pots in this easy dinner recipe. Skip bottled BBQ sauce and mash blackberries with some pantry staples to yield a finger-licking-good barbecue sauce for the juicy pork chops. To make it even faster, grab a bag of prechopped collards from the produce section............


Sweet  Spicy Steam-Fried Collard Greens
In a departure from typical Southern-style all-day stewed greens, these collards are sautéed first with a small amount of fat and then steamed, meaning tender-crisp healthy greens on the table in under a half hour.



* Click the link below to get all the Healthy Collard Greens Recipes
http://www.eatingwell.com/recipes/21670/ingredients/vegetables/greens/collard-greens/

Kitchen Hint of the Day!

Cranberries.........


They are often referred to as a "super food." Half a cup of cranberries contains only 25 calories. The nutrients in cranberries have been linked to a lower risk of urinary tract infections, prevention of certain types of cancer, improved immune function, and decreased blood pressure.

Monday, October 22, 2018

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

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





For Breakfast to start off this chilly Monday morning I Poached an Egg and toasted 2 slices of Aunt Millie's Light Whole Grain Bread. I also had a cup of Bigelow Decaf Green Tea. 31 degrees out there to start the day, had a good frost out there. Sunny and 54 degrees for the afternoon, not bad. Spent the afternoon still trying to figure out all the functions to Windows 10 and a new Computer. i really dread major changes, but not much choice in this one. Dinner tonight I prepared Baked Chicken Breast Strips w/ Mashed Potatoes and Cut Green Beans.





I love the Pilgrim’s Southern Style Breast Strips, it’s always a great go to when you want that easy to prepare meal! To prepare them; 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.



For one side I heated up the leftover Bob Evan’s Mashed Potatoes from last night. Just microwave for 1 1/2 minutes and serve, just as good as homemade, if not better. I could make a meal out of just Mashed Potatoes. I also some leftover Pioneer Peppered White Gravy to top the Mashed Potatoes with.










Then I also heated up a large can of Del Monte Cut Green Beans. Just empty the can into a sauce pan and heat until heated through. Then 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 - Shoofly Pie


Shoofly pie

Shoofly pie (or shoo-fly pie) is a molasses pie or cake that developed its traditional form among the Pennsylvania Dutch in the 1880s, who ate it with strong black coffee for breakfast. It is called Melassich Riwwelboi or Melassichriwwelkuche (molasses crumb cake) in the Pennsylvania Dutch language.





Shoofly pie is a molasses crumb cake that was baked in a pie crust. The addition of a pie crust made it easier for people to hold a piece in the hand while eating it.

It comes in two different versions: wet-bottom and dry-bottom. The dry-bottom version is baked until fully set and results in a more cake-like consistency throughout. The wet-bottom version is set like cake at the top where it was mixed in with the crumbs, but the very bottom is a stickier, gooier custard-like consistency.

A Montgomery pie is similar to a shoofly pie, except lemon juice is usually added to the bottom layer and buttermilk to the topping. Treacle tart is a pie with a filling made from light treacle.


Shoofly pie began as a crust-less molasses cake called Centennial cake in 1876, to celebrate the 100th anniversary of the signing of the Declaration of Independence in Philadelphia. In the 1880s, home bakers added a crust to make it easier to eat alongside a cup of coffee in the morning, without plates and forks. Precursors include Jenny Lind cake, a gingerbread cake from the middle of the 19th century.

Because the cake contains molasses but no eggs, historians conclude that it was typically baked during the winter, when chickens laid no eggs but when molasses would store well in the cold weather. The use of baking powder places its invention firmly after the Civil War and in the 1870s, when Pennsylvania Dutch bakers began using baking powder.



"Meatless Monday" Recipe of the Week - Red and Black Casserole

This week's "Meatless Monday" Recipe of the Week is - Red and Black Casserole. Black Beans, Red Beans, Mushrooms, Bell Peppers, and Rice are some of the ingredients that make up this week's Dish. It's from the CooksRecipes website which has a huge selection of recipes to fit all Diets or Cuisines. So check it out today! Enjoy and Eat Healthy in 2018!   https://www.cooksrecipes.com/index.html

A hearty meatless main dish casserole with black and red beans, mushrooms, onion, bell pepper, corn, tomato and rice.

Recipe Ingredients:
1 (16-ounce) can black beans, drained and rinsed
1 (16-ounce) can dark red kidney beans, drained and rinsed
1 cup fresh mushrooms, sliced
1/2 cup onions, chopped
1/2 cup green bell pepper, chopped
1/2 cup red bell pepper, chopped
1 garlic clove, chopped
2 cups water
1 (14.5-ounce) can stewed tomatoes, undrained, chopped
1 (8-ounce) can tomato sauce
1 cup frozen corn
1/2 teaspoon Italian seasoning
1/4 teaspoon cayenne pepper
1 cup long-cooking rice, uncooked

Cooking Directions:
1 - If using dry beans, soak in 4 cups of water for up to 8 hours, or overnight in the refrigerator. Drain and rinse.
2 - Combine with 4 cups of fresh water and simmer for 1 1/2 to 2 hours or until tender. Drain.
3 - Coat large skillet with nonfat cooking spray. Sauté mushrooms, onions, bell peppers, and garlic. Combine with remaining ingredients and pour into a 9x13x2-inch baking dish. Cover and bake 45 minutes at 350°F (175°C).

Makes 6 servings.ed and Black Casserole
https://www.cooksrecipes.com/mless/red_and_black_casserole_recipe.html