Thursday, November 28, 2019
Friday, August 16, 2019
One of America's Favorites - Rotisserie Chicken MONDAY
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| Rotisserie chicken |
Rotisserie chicken is a chicken dish that is cooked on a rotisserie, using direct heat in which the chicken is placed next to the heat source. Electric- or gas-powered heating elements may be used, which use adjustable infrared heat. These types of rotisseries have proven quite functional for cooking rotisserie-style chicken. Leftover rotisserie chicken may be used in a variety of dishes, such as soup, chicken salad, and sandwiches.
In the United States, ready-to-eat rotisserie chickens were available in supermarkets and some butcher shops during much of the twentieth century. However, they did not become a widely available option for consumers until the early 1990s, when Boston Market helped popularize the selling of packaged rotisserie chickens.
Rotisserie chickens are now highly popular. In 2010, 600 million rotisserie-cooked chickens were purchased by consumers "in U.S. supermarkets, club stores and similar retail outlets." In 2018, over 900 million rotisserie chickens were sold by foodservice outlets and retail stores.
Rotisserie chickens are often lower in price than raw whole chickens. Two explanations are often given to justify this phenomenon. First, some grocery stores may use rotisserie chickens as loss leaders to bring shoppers into the store. The logic behind this theory is that if customers come to a store for its rotisseries chickens, they will buy other products while they are there, too. Second, rotisserie chickens are often made with poultry that is about to reach its "best by" date. By cooking and selling the chickens, the grocery stores are able to recoup some of their expenditures.
In the U.S., chickens used for rotisserie cooking may be injected with brine to retain moisture. Additional ingredients may be used to add flavor and to brown the chicken, such as oleoresin, yeast extract, sodium tripolyphosphate, and natural flavorings.
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| A packaged rotisserie chicken |
Costco is one of the largest producers and vendors of rotisserie chickens in the United States, with one commentator describing it as "the undisputed king of rotisserie chickens." In 2017, Costco sold approximately 87 million rotisserie chickens in the United States. Costco's CFO, Richard Galanti, has repeatedly rebuffed suggestions that Costco might eventually increase the cost of its chickens above $4.99, which has been the price of a Costco rotisserie chicken since 2009.
In 2017, Costco broke ground on a new 414-acre facility in Fremont, Nebraska that would include a hatchery, feed mill, and processing plant. The facility – which is expected to produce around 100 million chickens per year, or roughly 40 percent of Costco's needs – has been reported as costing between $275 million and $400 million. The plant is scheduled to open in September 2019.
Kitchen Hint of the Day! MONDAY
Fish Fry....................
When frying fish, be sure the surface of the fish is dry before putting it in the oil. Moisture can cool the oil down and make the cook unevenly.
When frying fish, be sure the surface of the fish is dry before putting it in the oil. Moisture can cool the oil down and make the cook unevenly.
Sunday, July 14, 2019
Skyline 3 Way – Chili, Spaghetti, Cheese w/ Side of Oyster Crackers
Dinner Tonight: Skyline 3 Way – Chili, Spaghetti, Cheese w/ Side of Oyster Crackers
For Breakfast this morning I toasted a Thomas Light 100 Calorie Multi Grain English Muffin and
topped it with a Poached Egg. Also had my morning cup of Bigelow Decaf Green Tea. Partly cloudy, 93 degrees, and humid out there today. Went to McDonald’s to pick up Breakfast for Mom. Did a load of laundry. Cleaned up and swept the shed. Then got the leaf blower out and cleaned off the deck and driveway areas. Later got the rake out and raked the front yard. There’s about 7 trees that shed the leaves this time of year and they all seem to settle in our yard! It just doesn't seem right to have to rake leaves in Summer! For Dinner tonight I prepared some Skyline 3 Way – Chili, Spaghetti, Cheese w/ Side of Oyster Crackers.
I have to fast after midnight tonight, Doctor's appointment at 7:45 in the morning. So I wanted
something easy to prepare but I still wanted a hot good meal. So since I’m always in the mood for some Skyline 3 Way – Chili, Spaghetti, Cheese w/ Side of Oyster Crackers that’s what we had tonight. Nothing says comfort food more than a Skyline 3 Way! As always I used my favorite, the Skyline 3 Way – Chili, Spaghetti. It comes packaged for the microwave, a bit smaller size than what you get at a Skyline but just right for those that want a few lower calories and carbs than the normal size. It comes with Spaghetti topped with Skyline Chili. To prepare it, it couldn’t be easier!
It now comes in a microwavable pouch instead of microwavable bowl. Easily prepared – Just shake
the pouch. Then tear the corner off to vent while cooking. Place the pouch standing upright in the microwave. Then microwave on high for 2 1/2 minutes. Let stand for 1 minute and it’s ready! And I needed this. I had not had this in a while and it really hit the spot!
Poured the Chili into a bowl, added a couple of shakes of Frank’s Hot Sauce, topped it with Sargento
Reduced Fat Shredded Sharp Cheddar Cheese. I also had a side of Skyline Oyster Crackers. And if you’re having Oyster Crackers, then Frank’s Red Hot Sauce is a must! Just add a few drops on top of the Crackers, it’s the local way to have your Oyster Crackers. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.
Skyline Chili Spaghetti, 14oz Microwavable Pouch
It’s a great new way to enjoy the original Cincinnati favorite, Skyline Chili with spaghetti!
* Skyline Chili Spaghetti One 14oz Microwavable Pouch
* Cheese Not Included
* Cincinnati’s Famous Heats in 2 Minutes
* Also Can be Prepared on Stove top
For Breakfast this morning I toasted a Thomas Light 100 Calorie Multi Grain English Muffin and
I have to fast after midnight tonight, Doctor's appointment at 7:45 in the morning. So I wanted
It now comes in a microwavable pouch instead of microwavable bowl. Easily prepared – Just shake
Poured the Chili into a bowl, added a couple of shakes of Frank’s Hot Sauce, topped it with Sargento
Skyline Chili Spaghetti, 14oz Microwavable Pouch
It’s a great new way to enjoy the original Cincinnati favorite, Skyline Chili with spaghetti!
* Skyline Chili Spaghetti One 14oz Microwavable Pouch
* Cheese Not Included
* Cincinnati’s Famous Heats in 2 Minutes
* Also Can be Prepared on Stove top
Sunday, June 23, 2019
Sunday’s Chicken Dinner Recipe – Moroccan Lemon Chicken with Olives
This week’s Sunday’s Chicken Dinner Recipe is – Moroccan Lemon Chicken with Olives. Made using Boneless Chicken Breasts along with Onion, Garlic, Whole Cinnamon Sticks,Cumin, Turmeric, Ground Pepper, Lemons, Plum Tomatoes, and Green Olives. This looks and sounds like one delicious Chicken Dish! The recipe comes from one of my favorite sites, the Diabetes Self Management website which has a huge selection of Diabetic Friendly Recipes, Diabetes Management Tips, and Diabetic news so be sure to check it out. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/
Moroccan Lemon Chicken with Olives
Preparation time: 20 minutes. Cooking time: 1 hour.
Ingredients
1 tablespoon olive oil
6 skinless, boneless chicken breasts (approximately 4 ounces per breast)
1 large onion, chopped
2 cloves garlic, minced
2 sticks whole cinnamon
2 teaspoons ground cumin
2 teaspoons ground turmeric
1/2 teaspoon freshly ground black pepper
2 lemons
2 small plum tomatoes, chopped
1 cup water
18 large green olives
Directions
Heat olive oil in a large pan. Place chicken breasts in hot oil and cook on all sides until slightly browned on surface. Remove from pan and set aside. To pan add onion, garlic, cinnamon sticks, cumin, turmeric, and black pepper. Cook about 5 minutes, stirring, until onion is cooked. Return chicken to pan and cover. Squeeze the juice of two lemons, reserving lemon peels. Add lemon juice to pan. Slice lemon peels into strips and add to pan with chopped tomatoes, water, and olives. Cover the pan and bring contents to a boil, then reduce heat to low and allow the mixture to simmer for about 45 minutes, until chicken is tender, occasionally lifting the lid to stir mixture and check that liquid available in pot is adequate to avoid burning. When chicken is done, arrange contents on a platter, discarding cinnamon sticks. Serve immediately. (This dish is excellent served with couscous.)
Yield: 6 servings.
Serving size: 1 chicken breast with 3 green olives.
Nutrition Facts Per Serving:
Calories: 181 calories, Carbohydrates: 4 g, Protein: 28 g, Fat: 5 g, Saturated Fat: 1 g, Sodium: 194 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/moroccan-lemon-chicken-with-olives/
Moroccan Lemon Chicken with Olives
Preparation time: 20 minutes. Cooking time: 1 hour.
Ingredients
6 skinless, boneless chicken breasts (approximately 4 ounces per breast)
1 large onion, chopped
2 cloves garlic, minced
2 sticks whole cinnamon
2 teaspoons ground cumin
2 teaspoons ground turmeric
1/2 teaspoon freshly ground black pepper
2 lemons
2 small plum tomatoes, chopped
1 cup water
18 large green olives
Directions
Heat olive oil in a large pan. Place chicken breasts in hot oil and cook on all sides until slightly browned on surface. Remove from pan and set aside. To pan add onion, garlic, cinnamon sticks, cumin, turmeric, and black pepper. Cook about 5 minutes, stirring, until onion is cooked. Return chicken to pan and cover. Squeeze the juice of two lemons, reserving lemon peels. Add lemon juice to pan. Slice lemon peels into strips and add to pan with chopped tomatoes, water, and olives. Cover the pan and bring contents to a boil, then reduce heat to low and allow the mixture to simmer for about 45 minutes, until chicken is tender, occasionally lifting the lid to stir mixture and check that liquid available in pot is adequate to avoid burning. When chicken is done, arrange contents on a platter, discarding cinnamon sticks. Serve immediately. (This dish is excellent served with couscous.)
Yield: 6 servings.
Serving size: 1 chicken breast with 3 green olives.
Nutrition Facts Per Serving:
Calories: 181 calories, Carbohydrates: 4 g, Protein: 28 g, Fat: 5 g, Saturated Fat: 1 g, Sodium: 194 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/moroccan-lemon-chicken-with-olives/
Healthy Stuffed Chicken Breast Recipes
From the EatingWell website and Magazine its Healthy Stuffed Chicken Breast Recipes. Find Delicious and Healthy Stuffed Chicken Breast Recipes like; Provolone and Olive Stuffed Chicken Breasts, Jalapeño-Popper Stuffed Chicken, and Hasselback Caprese Chicken. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/
Healthy Stuffed Chicken Breast Recipes
Find healthy, delicious stuffed chicken breast recipes, from the food and nutrition experts at EatingWell.
Provolone and Olive Stuffed Chicken Breasts
This is an elegant dish. Making a pocket in the chicken breast to hold the stuffing is easy, particularly if you use a good, sharp, thin-bladed knife. Browning the chicken in a skillet before baking gives it a beautiful golden color. Finishing it in the oven ensures that it cooks evenly throughout................
Jalapeño-Popper Stuffed Chicken
Stuff all the flavors of fried jalapeño poppers into a creamy filling for stuffed chicken breasts. This healthy baked chicken recipe is great with a side of green beans for an easy dinner.......
Hasselback Caprese Chicken
Using the hasselback technique (cutting crosswise slits every half-inch along the chicken breast) cooks the chicken faster and ensures you get a burst of flavorful gooey filling with each bite. This quick one-pan high-protein and veggie-packed dinner is easy to make and the whole family will love it.................
* Click the link below to get all the Healthy Stuffed Chicken Breast Recipes
http://www.eatingwell.com/recipes/20647/ingredients/meat-poultry/chicken/main-dish/stuffed/chicken-breast/
Healthy Stuffed Chicken Breast Recipes
Provolone and Olive Stuffed Chicken Breasts
This is an elegant dish. Making a pocket in the chicken breast to hold the stuffing is easy, particularly if you use a good, sharp, thin-bladed knife. Browning the chicken in a skillet before baking gives it a beautiful golden color. Finishing it in the oven ensures that it cooks evenly throughout................
Jalapeño-Popper Stuffed Chicken
Stuff all the flavors of fried jalapeño poppers into a creamy filling for stuffed chicken breasts. This healthy baked chicken recipe is great with a side of green beans for an easy dinner.......
Hasselback Caprese Chicken
Using the hasselback technique (cutting crosswise slits every half-inch along the chicken breast) cooks the chicken faster and ensures you get a burst of flavorful gooey filling with each bite. This quick one-pan high-protein and veggie-packed dinner is easy to make and the whole family will love it.................
* Click the link below to get all the Healthy Stuffed Chicken Breast Recipes
http://www.eatingwell.com/recipes/20647/ingredients/meat-poultry/chicken/main-dish/stuffed/chicken-breast/
Kitchen Hint of the Day!
Freezer storage..............
You can store butter in the freezer for up to six months. Plus to last longer, opened flour bags can be stored in the freezer also.
You can store butter in the freezer for up to six months. Plus to last longer, opened flour bags can be stored in the freezer also.
Saturday, June 22, 2019
It’s Chili, Chowder, or Stew Saturday – Italian Meatball and Vegetable Soup
This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Italian Meatball and Vegetable Soup. Home made Meatballs, Tomatoes, Carrots, Onions, and Spices are just some of the ingredients that you'll be using to make this week's recipe. This is one hearty Soup Dish! You can find this recipe at the CooksRecipes website where you'll find a huge selection of recipes to please all tastes so be sure to check it out before planning your next Meal. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html
Italian Meatball and Vegetable Soup
This hearty Italian meatball and vegetable soup is sure to become a favorite on the family menu.
Recipe Ingredients:
1 pound lean ground beef
1/2 cup fresh bread crumbs
1/3 cup freshly grated Parmesan cheese
1 tablespoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon salt
6 cups beef broth
1 (28-ounce) can Italian-style tomatoes, with juice and crushed
6 carrots, thinly sliced
4 medium potatoes, peeled, diced
1 large onion, chopped
4 large garlic cloves, finely minced
2 teaspoons dried thyme
2 teaspoons dried basil
1 bay leaf
Salt and freshly ground black pepper to taste
Additional freshly grated Parmesan for accompaniment
Cooking Directions:
1 - Combine ground beef, fresh bread crumbs, grated Parmesan cheese, 1 tablespoon parsley, 1 teaspoon dried oregano and 1 teaspoon salt in large bowl and blend well. Using moistened hands, shape mixture into 1-inch diameter meatballs.
2 - Bring broth to boil in heavy large Dutch oven over high heat. Drop in meatballs and cook 5 minutes. Add tomatoes, carrots, potatoes, onions, garlic, dried thyme and basil. Reduce heat to medium. Simmer soup uncovered until meatballs and vegetables are cooked through and tender, about 40 minutes. Season with salt and pepper.
3 - Ladle soup into bowls and pass additional Parmesan.
Makes 4 to 6 servings.
https://www.cooksrecipes.com/soup/italian-meatball-and-vegetable-soup-recipe.html
Italian Meatball and Vegetable Soup
This hearty Italian meatball and vegetable soup is sure to become a favorite on the family menu.
Recipe Ingredients:
1 pound lean ground beef
1/3 cup freshly grated Parmesan cheese
1 tablespoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon salt
6 cups beef broth
1 (28-ounce) can Italian-style tomatoes, with juice and crushed
6 carrots, thinly sliced
4 medium potatoes, peeled, diced
1 large onion, chopped
4 large garlic cloves, finely minced
2 teaspoons dried thyme
2 teaspoons dried basil
1 bay leaf
Salt and freshly ground black pepper to taste
Additional freshly grated Parmesan for accompaniment
Cooking Directions:
1 - Combine ground beef, fresh bread crumbs, grated Parmesan cheese, 1 tablespoon parsley, 1 teaspoon dried oregano and 1 teaspoon salt in large bowl and blend well. Using moistened hands, shape mixture into 1-inch diameter meatballs.
2 - Bring broth to boil in heavy large Dutch oven over high heat. Drop in meatballs and cook 5 minutes. Add tomatoes, carrots, potatoes, onions, garlic, dried thyme and basil. Reduce heat to medium. Simmer soup uncovered until meatballs and vegetables are cooked through and tender, about 40 minutes. Season with salt and pepper.
3 - Ladle soup into bowls and pass additional Parmesan.
Makes 4 to 6 servings.
https://www.cooksrecipes.com/soup/italian-meatball-and-vegetable-soup-recipe.html
Healthy Beef Stew Recipes
From the EatingWell website and Magazine its Healthy Beef Stew Recipes. Delicious and Healthy Beef Stew Recipes with recipes including; Hungarian Goulash, Low-Carb Beef Stew, and Slow-Cooker Beef Stew. Find these recipes and more all at the EatingWell website and also you subscribe to one of my favorite Magazines, the EatingWell Magazine. Each issue is loaded with recipes and cooking ideas. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/
Healthy Beef Stew Recipes
Find healthy, delicious beef stew recipes, from the food and nutrition experts at EatingWell.
Hungarian Goulash
Layer the vegetables, meat and tomato mixture in your slow cooker in the morning and let it cook it until dinner. All you'll need to do is prepare the noodles and this beef stew will be ready to serve..............
Low-Carb Beef Stew
Turnips lend an earthy flavor and a texture that is similar to potatoes—but with fewer carbs—to this rich and flavorful beef stew.............
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 Beef Stew Recipes
http://www.eatingwell.com/recipes/22763/ingredients/meat-poultry/beef/main-dish/beef-stew/
Healthy Beef Stew Recipes
Hungarian Goulash
Layer the vegetables, meat and tomato mixture in your slow cooker in the morning and let it cook it until dinner. All you'll need to do is prepare the noodles and this beef stew will be ready to serve..............
Low-Carb Beef Stew
Turnips lend an earthy flavor and a texture that is similar to potatoes—but with fewer carbs—to this rich and flavorful beef stew.............
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 Beef Stew Recipes
http://www.eatingwell.com/recipes/22763/ingredients/meat-poultry/beef/main-dish/beef-stew/
Kitchen Hint of the Day!
Tied or netted roast..........
Remove any string or netting on roasted meat while it's still in the pan, so any seasoning or crusty bits fall into the delicious pan juices.
Remove any string or netting on roasted meat while it's still in the pan, so any seasoning or crusty bits fall into the delicious pan juices.
Friday, June 21, 2019
Jennie - O Turkey Recipe of the Week - Jack and Guac Turkey Bacon Burger
This week's Jennie - O Turkey Recipe of the Week is a Jack and Guac Turkey Bacon Burger. Made using JENNIE-O® Turkey Bacon along with JENNIE-O® Lean Turkey Burger Patties. With toppings of; Low Fat Pepper Jack Cheese, Wholly Guacamole, and served on Wheat Burger Buns. Get that Grill fired up! You can find this recipe and all the other Delicious and Healthy Recipes at the Jennie - O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/
Jack and Guac Turkey Bacon Burger
If you haven’t tried a turkey burger with bacon, guac and jack cheese, you’re seriously missing out. Lucky for you, this quick and easy weeknight dinner recipe is ready in under 30 minutes!
INGREDIENTS
8 slices JENNIE-O® Turkey Bacon
1 (20-ounce) package JENNIE-O® Lean Turkey Burger Patties
4 slices low-fat pepper jack cheese
4 tablespoons WHOLLY GUACAMOLE® classic or spicy dip
4 whole wheat burger buns or focaccia bread, sliced
DIRECTIONS
1) Cook the turkey bacon as specified on the package; set aside. Cook the turkey patties as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) Top each burger with cheese, turkey bacon and guacamole. Serve on burger buns or focaccia bread.
* Always cook to an internal temperature of 165°F.
RECIPE NUTRITION INFORMATION
PER SERVING
Calories 390
Protein 35g
Carbohydrates 20g
Fiber 4g
Sugars 3g
Fat 19g
Cholesterol 100mg
Sodium 790mg
Saturated Fat 5g
https://www.jennieo.com/recipes/453-jack-and-guac-turkey-bacon-burger
Jack and Guac Turkey Bacon Burger
If you haven’t tried a turkey burger with bacon, guac and jack cheese, you’re seriously missing out. Lucky for you, this quick and easy weeknight dinner recipe is ready in under 30 minutes!
INGREDIENTS
1 (20-ounce) package JENNIE-O® Lean Turkey Burger Patties
4 slices low-fat pepper jack cheese
4 tablespoons WHOLLY GUACAMOLE® classic or spicy dip
4 whole wheat burger buns or focaccia bread, sliced
DIRECTIONS
1) Cook the turkey bacon as specified on the package; set aside. Cook the turkey patties as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) Top each burger with cheese, turkey bacon and guacamole. Serve on burger buns or focaccia bread.
* Always cook to an internal temperature of 165°F.
RECIPE NUTRITION INFORMATION
Calories 390
Protein 35g
Carbohydrates 20g
Fiber 4g
Sugars 3g
Fat 19g
Cholesterol 100mg
Sodium 790mg
Saturated Fat 5g
https://www.jennieo.com/recipes/453-jack-and-guac-turkey-bacon-burger
Moo Shu Turkey Wraps
For today's 2nd Jennie - O Turkey recipe its a recipe for Moo Shu Turkey Wraps. This one uses JENNIE-O® Lean Ground Turkey along with shiitake mushrooms, garlic, gingerroot, bell peppers, coleslaw mix, hoisin sauce, sweet and sour sauce, and tortillas. Asian Wraps made healthier! You can find this recipe at the Jennie - O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/
Moo Shu Turkey Wraps
These fun, easy-to-make Asian wraps are packed with crunchy veggies and lean ground turkey. This recipe features stir-fried shiitake mushrooms, garlic and ginger root for bold flavors.
INGREDIENTS
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
8 ounces shiitake mushrooms, stems discarded and caps sliced
2 teaspoons minced garlic
2 teaspoons minced gingerroot
1 red or yellow bell pepper, cut into short, thin strips
2 cups coleslaw mix (shredded cabbage and carrots) or sliced napa cabbage
½ cup hoisin sauce
⅓ cup plum sauce or sweet-and-sour sauce
6 tortillas, warmed
DIRECTIONS
1) Cook ground turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) Add mushrooms, garlic and gingerroot; stir-fry 2 minutes. Add bell pepper and cook 10 minutes, stirring occasionally. Add coleslaw mix and hoisin sauce; stir-fry 3 minutes.
3) Spread plum sauce evenly over each warm tortilla; top with turkey mixture. Fold bottom of tortilla up over filling and fold sides in and roll up.
* Always cook to an internal temperature of 165°F.
RECIPE NUTRITION INFORMATION
PER SERVING
Calories 330
Protein 19g
Carbohydrates 42g
Fiber 9g
Sugars 9g
Fat 9g
Cholesterol 55mg
Sodium 690mg
Saturated Fat 2.5g
https://www.jennieo.com/recipes/200-moo-shu-turkey-wraps
Moo Shu Turkey Wraps
These fun, easy-to-make Asian wraps are packed with crunchy veggies and lean ground turkey. This recipe features stir-fried shiitake mushrooms, garlic and ginger root for bold flavors.
INGREDIENTS
8 ounces shiitake mushrooms, stems discarded and caps sliced
2 teaspoons minced garlic
2 teaspoons minced gingerroot
1 red or yellow bell pepper, cut into short, thin strips
2 cups coleslaw mix (shredded cabbage and carrots) or sliced napa cabbage
½ cup hoisin sauce
⅓ cup plum sauce or sweet-and-sour sauce
6 tortillas, warmed
DIRECTIONS
1) Cook ground turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) Add mushrooms, garlic and gingerroot; stir-fry 2 minutes. Add bell pepper and cook 10 minutes, stirring occasionally. Add coleslaw mix and hoisin sauce; stir-fry 3 minutes.
3) Spread plum sauce evenly over each warm tortilla; top with turkey mixture. Fold bottom of tortilla up over filling and fold sides in and roll up.
* Always cook to an internal temperature of 165°F.
RECIPE NUTRITION INFORMATION
Calories 330
Protein 19g
Carbohydrates 42g
Fiber 9g
Sugars 9g
Fat 9g
Cholesterol 55mg
Sodium 690mg
Saturated Fat 2.5g
https://www.jennieo.com/recipes/200-moo-shu-turkey-wraps
Kitchen Hint of the Day!
Fresh Fish and Seafood storage.........
Fresh fish and seafood should be refrigerated at approximately 32°F at all times and not held for more than one or two days.
Fresh fish and seafood should be refrigerated at approximately 32°F at all times and not held for more than one or two days.
Thursday, June 20, 2019
Diabetic Dessert of the Week - Cinnamon Apple Roll-Ups
This week's Diabetic Dessert of the Week is - Cinnamon Apple Roll-Ups. All you'll need to to make this Dessert is; package of Refrigerated Bread Stick Dough, Granny Smith Apples, Equal, Ground Cinnamon, and Butter. It's 101 calories and 16 carbs per serving. You can find this recipe along with all the other Delicious and Healthy Recipes at the CooksRecipes website. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html
Cinnamon Apple Roll-Ups
Little apple dumplings that are simple to prepare thanks to refrigerated bread stick dough.
Recipe Ingredients:
1 (11-ounce) package refrigerated bread stick dough
2 medium size Granny Smith apples, peeled, cored, thinly sliced
1/2 cup Equal® Spoonful*
3/4 teaspoon ground cinnamon
2 tablespoons stick butter or margarine, melted
Cooking Directions:
1 - Unroll bread stick dough. Separate at perforations to form 12 strips.
2 - Place 3 to 4 apple slices at the end of each strip.
3 - Combine Equal® and cinnamon. Sprinkle 1 teaspoon Equal® mixture over apple slices on each strip of dough.
4 - Beginning at end with apple slices, roll up jelly roll fashion. Arrange apple bundles, seam side down, in bottom of well-sprayed 1-quart oval casserole dish. Brush with melted butter. Sprinkle with remaining cinnamon-Equal® mixture.
5 - Bake in preheated 375°F (190°C) oven 25 to 30 minutes or until golden. Serve warm.
Makes 12 servings.
*May substitute 12 packets Equal sweetener
Nutritional Information Per Serving (1/12 of recipe): calories 101, protein 2 g, carbohydrate 16 g, fat 3 g, cholesterol 5 mg, sodium 194 mg.
https://www.cooksrecipes.com/diabetic/cinnamon_apple_roll-ups_recipe.html
Cinnamon Apple Roll-Ups
Little apple dumplings that are simple to prepare thanks to refrigerated bread stick dough.
Recipe Ingredients:
1 (11-ounce) package refrigerated bread stick dough
2 medium size Granny Smith apples, peeled, cored, thinly sliced
1/2 cup Equal® Spoonful*
3/4 teaspoon ground cinnamon
2 tablespoons stick butter or margarine, melted
Cooking Directions:
1 - Unroll bread stick dough. Separate at perforations to form 12 strips.
2 - Place 3 to 4 apple slices at the end of each strip.
3 - Combine Equal® and cinnamon. Sprinkle 1 teaspoon Equal® mixture over apple slices on each strip of dough.
4 - Beginning at end with apple slices, roll up jelly roll fashion. Arrange apple bundles, seam side down, in bottom of well-sprayed 1-quart oval casserole dish. Brush with melted butter. Sprinkle with remaining cinnamon-Equal® mixture.
5 - Bake in preheated 375°F (190°C) oven 25 to 30 minutes or until golden. Serve warm.
Makes 12 servings.
*May substitute 12 packets Equal sweetener
Nutritional Information Per Serving (1/12 of recipe): calories 101, protein 2 g, carbohydrate 16 g, fat 3 g, cholesterol 5 mg, sodium 194 mg.
https://www.cooksrecipes.com/diabetic/cinnamon_apple_roll-ups_recipe.html
Healthy Summer Side Dish Recipes
From the EatingWell website and Magazine its Healthy Summer Side Dish Recipes. Delicious and Healthy Summer Side Dish Recipes with recipes including; Smashed Root Vegetables with Mustard Vinaigrette, Herbed Orzo, and Sweet Corn Polenta with Bell Pepper and Tomato Salad. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/
Healthy Summer Side Dish Recipes
Find healthy, delicious summer side dish recipes, from the food and nutrition experts at EatingWell.
Smashed Root Vegetables with Mustard Vinaigrette
Smashing vegetables creates cracks that soak up this savory vinaigrette for an easy and super-flavorful veggie side dish. You can try this technique with other root vegetables, such as parsnips and celery root, as well...............
Herbed Orzo
Orzo may look like rice, but it's actually a type of pasta. In this quick side dish recipe, it's served with cherry tomatoes and feta cheese and is flavored with citrus and herbs..........
Sweet Corn Polenta with Bell Pepper and Tomato Salad
Serve this simple vegetarian side dish warm or room temperature alongside grilled meats and a stacked summer salad. A flash under the broiler leaves these slices of corn-studded polenta golden on the outside and soft on the inside; an herby, smoky tomato-pepper salad acts like a salsa to be spooned over the top............
* Click the link below to get all the Healthy Summer Side Dish Recipes
http://www.eatingwell.com/recipes/19808/seasonal/summer/sides/
Healthy Summer Side Dish Recipes
Smashed Root Vegetables with Mustard Vinaigrette
Smashing vegetables creates cracks that soak up this savory vinaigrette for an easy and super-flavorful veggie side dish. You can try this technique with other root vegetables, such as parsnips and celery root, as well...............
Herbed Orzo
Orzo may look like rice, but it's actually a type of pasta. In this quick side dish recipe, it's served with cherry tomatoes and feta cheese and is flavored with citrus and herbs..........
Sweet Corn Polenta with Bell Pepper and Tomato Salad
Serve this simple vegetarian side dish warm or room temperature alongside grilled meats and a stacked summer salad. A flash under the broiler leaves these slices of corn-studded polenta golden on the outside and soft on the inside; an herby, smoky tomato-pepper salad acts like a salsa to be spooned over the top............
* Click the link below to get all the Healthy Summer Side Dish Recipes
http://www.eatingwell.com/recipes/19808/seasonal/summer/sides/
Kitchen Hint of the Day!
When making Rice......
Use a heavy bottomed pot to prevent burning or scorching. It’s harder to control a heated surface that is thin. Also sauté the rice in a little olive oil until lightly toasted. Love that Rice!
Use a heavy bottomed pot to prevent burning or scorching. It’s harder to control a heated surface that is thin. Also sauté the rice in a little olive oil until lightly toasted. Love that Rice!
Wednesday, June 19, 2019
Wild Idea Buffalo Recipe of the Week - GRILLED JERK BUFFALO RIBS
This week’s Wild Idea Buffalo Recipe of the Week is – GRILLED JERK BUFFALO RIBS. You can use either the Wild Idea Buffalo 2.5 lbs. BBQ Back Ribs or 3 lbs. Short Rib Strips to make this week’s recipe. Included is a recipe for the Jerk Marinade. Fire up your grill and get these Ribs on! You can find this recipe or purchase the Wild Idea Buffalo Ribs or any of the other Wild Idea Products at the Wild Idea Buffalo website. Also if you're looking for a great Burger, order the Buffalo Premade Patties or the Ground Buffalo for the best Burger you’ll find! Enjoy and Eat and Make 2019 a Healthy One! https://wildideabuffalo.com/
GRILLED JERK BUFFALO RIBS
This recipe will work for both short ribs and back ribs with a little adjustment, which is noted below. You may want to double this recipe as seconds are often requested
Ingredients:
1 – pkg. Buffalo 2.5 lbs. BBQ Back Ribs or 3 lbs. Short Rib Strips
2/3 – cup ketchup
Jerk Marinade
Ingredients:
1 – cup pineapple juice
¼ – cup soy
3 – cloves garlic
¼ – cup brown sugar
2 – tablespoons jerk seasoning
Jerk Seasoning
6 ½ tsp. Onion Powder
3 ½ tsp. Salt
2 tsp. Brown Sugar
¾ tsp. Nutmeg
¾ tsp. Crushed Red Pepper
¾ tsp. Ginger
¾ tsp Cayenne Pepper
½ tsp. Black Pepper
½ tsp. anise
½ tsp Cinnamon
Preparation:
1 – Rinse ribs and pat dry with paper towel.
2 – Mix all marinade ingredients together in blender and pulse to incorporate.
3 – Divide marinade in half.
4 – For BACK RIBS: Place ribs and half of marinade in plastic bag and massage marinade into ribs. Marinate ribs for 4 to 24 hours hours. For SHORT RIBS: Place ribs in slow cooker with half of marinade and 1 cup of water. Cover and braise for 6 hours on medium. Increase heat to shorten braising time or decrease heat to lengthen braising time. Meat will become very tender and bones may fall away. If your preference is for chewier ribs decrease braising time.
5 – Mix the other half of marinade with ketchup and set aside.
6 – Remove ribs from marinade, shaking off excess, (do carefully for braised ribs, as meat will be fall apart tender). Place ribs on foil, curling edges of foil to hold ribs in place, but leaving top open. Brush both sides of ribs with Jerk BBQ sauce.
7 – Pre-heat gas grill to medium high heat of about 400°.
8 – Place foil pan of ribs on grill over heat and make a few slits in the foil with a knife. Close grill lid and grill for 6 minutes each side. Remove SHORT RIBS, but repeat process for BACK RIBS adding more sauce if desired.
Serve Jerk Buffalo Ribs with Fruited Coleslaw, and Coconut Rice with Black Beans. These accompaniments are very complimentary to this dish.
https://wildideabuffalo.com/blogs/recipes/55653953-grilled-jerk-buffalo-ribs
GRILLED JERK BUFFALO RIBS
This recipe will work for both short ribs and back ribs with a little adjustment, which is noted below. You may want to double this recipe as seconds are often requested
Ingredients:
1 – pkg. Buffalo 2.5 lbs. BBQ Back Ribs or 3 lbs. Short Rib Strips
2/3 – cup ketchup
Jerk Marinade
Ingredients:
1 – cup pineapple juice
¼ – cup soy
3 – cloves garlic
¼ – cup brown sugar
2 – tablespoons jerk seasoning
Jerk Seasoning
6 ½ tsp. Onion Powder
3 ½ tsp. Salt
2 tsp. Brown Sugar
¾ tsp. Nutmeg
¾ tsp. Crushed Red Pepper
¾ tsp. Ginger
¾ tsp Cayenne Pepper
½ tsp. Black Pepper
½ tsp. anise
½ tsp Cinnamon
Preparation:
1 – Rinse ribs and pat dry with paper towel.
2 – Mix all marinade ingredients together in blender and pulse to incorporate.
4 – For BACK RIBS: Place ribs and half of marinade in plastic bag and massage marinade into ribs. Marinate ribs for 4 to 24 hours hours. For SHORT RIBS: Place ribs in slow cooker with half of marinade and 1 cup of water. Cover and braise for 6 hours on medium. Increase heat to shorten braising time or decrease heat to lengthen braising time. Meat will become very tender and bones may fall away. If your preference is for chewier ribs decrease braising time.
5 – Mix the other half of marinade with ketchup and set aside.
6 – Remove ribs from marinade, shaking off excess, (do carefully for braised ribs, as meat will be fall apart tender). Place ribs on foil, curling edges of foil to hold ribs in place, but leaving top open. Brush both sides of ribs with Jerk BBQ sauce.
7 – Pre-heat gas grill to medium high heat of about 400°.
8 – Place foil pan of ribs on grill over heat and make a few slits in the foil with a knife. Close grill lid and grill for 6 minutes each side. Remove SHORT RIBS, but repeat process for BACK RIBS adding more sauce if desired.
Serve Jerk Buffalo Ribs with Fruited Coleslaw, and Coconut Rice with Black Beans. These accompaniments are very complimentary to this dish.
https://wildideabuffalo.com/blogs/recipes/55653953-grilled-jerk-buffalo-ribs
Healthy Grilled and BBQ Shrimp Recipes
From the EatingWell website and Magazine its Healthy Grilled and BBQ Shrimp Recipes. Delicious and Healthy Grilled and BBQ Shrimp Recipes with recipes like; Grilled Blackened Shrimp Tacos, Zucchini Fritters with Orange Shrimp, and Sea-and-Shore Kabobs. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/
Healthy Grilled and BBQ Shrimp Recipes
Find healthy, delicious grilled and BBQ shrimp recipes, from the food and nutrition experts at EatingWell.
Grilled Blackened Shrimp Tacos
Give juicy shrimp tacos a Cajun flavor spin with spices and a quick sear on a hot grill. An easy avocado mash adds creaminess to cool off the spicy kick..............
Zucchini Fritters with Orange Shrimp
Orange-ginger marinated shrimp are served alongside crispy zucchini fritters with a yogurt-based dipping sauce in this simple main dish recipe.............
Sea-and-Shore Kabobs
Pork and shrimp kabobs, brushed with a refreshing citrus glaze and grilled to golden perfection, make an easy low-calorie recipe to serve as a main dish or appetizer..............
* Click the link below to get all the Healthy Grilled and BBQ Shrimp Recipes
http://www.eatingwell.com/recipes/21624/ingredients/fish-seafood/shellfish/shrimp/grilled-bbq/
Healthy Grilled and BBQ Shrimp Recipes
Grilled Blackened Shrimp Tacos
Give juicy shrimp tacos a Cajun flavor spin with spices and a quick sear on a hot grill. An easy avocado mash adds creaminess to cool off the spicy kick..............
Zucchini Fritters with Orange Shrimp
Orange-ginger marinated shrimp are served alongside crispy zucchini fritters with a yogurt-based dipping sauce in this simple main dish recipe.............
Sea-and-Shore Kabobs
Pork and shrimp kabobs, brushed with a refreshing citrus glaze and grilled to golden perfection, make an easy low-calorie recipe to serve as a main dish or appetizer..............
* Click the link below to get all the Healthy Grilled and BBQ Shrimp Recipes
http://www.eatingwell.com/recipes/21624/ingredients/fish-seafood/shellfish/shrimp/grilled-bbq/
Kitchen Hint of the Day!
Grilling Fish........
Keep the skin on; it will help prevent your fish from falling apart. Then when grilling a filet with skin, grill the flesh side first for 70% of the total cooking time, and then flip it to the skin side for the remainder of the time.
Keep the skin on; it will help prevent your fish from falling apart. Then when grilling a filet with skin, grill the flesh side first for 70% of the total cooking time, and then flip it to the skin side for the remainder of the time.
Tuesday, June 18, 2019
Diabetic Dish of the Week - SOUTHWESTERN EGG SCRAMBLE
This week's Diabetic Dish of the Week is a SOUTHWESTERN EGG SCRAMBLE. Start your day off right with this week's recipe! Made using Hominy, Green Chilies, Egg Substitute, and Reduced Fat Shredded Monterey Jack Cheese. 4 ingredients and real easy to prepare. It's 125 calories and 7 carbs per serving. The recipe is from the Diabetic Gourmet Magazine where you'll find a huge selection of Diabetic Friendly Recipes so be sure to check it out today. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/
SOUTHWESTERN EGG SCRAMBLE
Ingredients
3/4 cup canned (drained) hominy
2 tablespoons chopped green chilies
2 cups fat-free egg substitute
1/2 cup shredded, reduced-fat Monterey Jack (plain or with hot peppers) or Mexican cheese blend
Directions
1 - Coat a large nonstick skillet with cooking spray and preheat over medium heat. Add the hominy to the skillet and cook for about 1 minute, until heated through.
2 - Stir the chilies into the egg substitute and pour over the hominy. Reduce the heat to medium-low and cook without stirring for several minutes, until the eggs are set around the edges. Stirring gently to scramble, continue to cook for another minute, until the eggs are almost set.
3 - Sprinkle the cheese over the eggs and cook just until the eggs are set but not dry and the cheese is melted. Serve hot.
Recipe Yield: Yield: 4 servings`` Serving Size: 1/4 of recipe
NUTRITIONAL INFORMATION PER SERVING:
Calories: 125
Fat: 2.3 grams
Sodium: 414 milligrams
Cholesterol: 1 milligrams
Protein: 17 grams
Carbohydrates: 7 grams
https://diabeticgourmet.com/diabetic-recipes/southwestern-egg-scramble
SOUTHWESTERN EGG SCRAMBLE
Ingredients
3/4 cup canned (drained) hominy
2 cups fat-free egg substitute
1/2 cup shredded, reduced-fat Monterey Jack (plain or with hot peppers) or Mexican cheese blend
Directions
1 - Coat a large nonstick skillet with cooking spray and preheat over medium heat. Add the hominy to the skillet and cook for about 1 minute, until heated through.
2 - Stir the chilies into the egg substitute and pour over the hominy. Reduce the heat to medium-low and cook without stirring for several minutes, until the eggs are set around the edges. Stirring gently to scramble, continue to cook for another minute, until the eggs are almost set.
3 - Sprinkle the cheese over the eggs and cook just until the eggs are set but not dry and the cheese is melted. Serve hot.
Recipe Yield: Yield: 4 servings`` Serving Size: 1/4 of recipe
NUTRITIONAL INFORMATION PER SERVING:
Calories: 125
Fat: 2.3 grams
Sodium: 414 milligrams
Cholesterol: 1 milligrams
Protein: 17 grams
Carbohydrates: 7 grams
https://diabeticgourmet.com/diabetic-recipes/southwestern-egg-scramble
Healthy Breakfast and Brunch Recipes
From the EatingWell website and Magazine its Healthy Breakfast and Brunch Recipes. Find Delicious and Healthy Breakfast and Brunch Recipes like; Banana-Bran Muffins, Bacon and Egg Breakfast Tacos, and Triple-Grain Flapjacks. Find these recipes and more all at the EatingWell website and while there you can subscribe to the EatingWell Magazine. So Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/
Healthy Breakfast and Brunch Recipes
Find healthy, delicious breakfast and brunch recipes including eggs, pancakes, muffins and pastries. Healthier Recipes, from the food and nutrition experts at EatingWell.
Banana-Bran Muffins
By the end of the week, any bananas left in the fruit bowl are past their prime—just right for these moist bran muffins. Add a handful of dark chocolate chips to entice children to enjoy a fiber-rich treat.........
Bacon and Egg Breakfast Tacos
Breakfast tacos are quintessential morning eats in Austin, but with this breakfast taco recipe you can enjoy them wherever you are. The smoky, earthy ancho chile salsa is what makes these extra-special, though for a quicker weekday breakfast, feel free to swap in your favorite store-bought salsa.............
Triple-Grain Flapjacks
Cornmeal, rolled oats, and wheat flour are the trio of grains in these pancakes. Chopped dried cherries or cranberries are also good choices in place of the optional blueberries or currants.......
* Click the link below to get all the Healthy Breakfast and Brunch Recipes
http://www.eatingwell.com/recipes/17916/mealtimes/breakfast-brunch/
Healthy Breakfast and Brunch Recipes
Banana-Bran Muffins
By the end of the week, any bananas left in the fruit bowl are past their prime—just right for these moist bran muffins. Add a handful of dark chocolate chips to entice children to enjoy a fiber-rich treat.........
Bacon and Egg Breakfast Tacos
Breakfast tacos are quintessential morning eats in Austin, but with this breakfast taco recipe you can enjoy them wherever you are. The smoky, earthy ancho chile salsa is what makes these extra-special, though for a quicker weekday breakfast, feel free to swap in your favorite store-bought salsa.............
Triple-Grain Flapjacks
Cornmeal, rolled oats, and wheat flour are the trio of grains in these pancakes. Chopped dried cherries or cranberries are also good choices in place of the optional blueberries or currants.......
* Click the link below to get all the Healthy Breakfast and Brunch Recipes
http://www.eatingwell.com/recipes/17916/mealtimes/breakfast-brunch/
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. Especially with the warmer temperatures out.
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. Especially with the warmer temperatures out.
Monday, June 17, 2019
One of America's Favorites - Omelets
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| Plain omelette with garnish |
In cuisine, an omelette or omelet is a dish made from beaten eggs fried with butter or oil in a frying pan (without stirring as in scrambled egg). It is quite common for the omelette to be folded around a filling such as cheese, chives, vegetables, mushrooms, meat (often ham or bacon), or some combination of the above. Whole eggs or egg whites are beaten, sometimes with a small amount of milk, cream, or water.
The fluffy omelette is a refined version of an ancient food. According to Alan Davidson, the French word omelette came into use during the mid-16th century, but the versions alumelle and alumete are employed by the Ménagier de Paris (II, 5) in 1393. Rabelais (Pantagruel, IV, 9) mentions an homelaicte d'oeufs, Olivier de Serres an amelette, François Pierre La Varenne's Le cuisinier françois (1651) has aumelette, and the modern omelette appears in Cuisine bourgeoise (1784).
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| An omelette foldover |
According to the founding legend of the annual giant Easter omelette of Bessières, Haute-Garonne, when Napoleon Bonaparte and his army were traveling through southern France, they decided to rest for the night near the town of Bessières. Napoleon feasted on an omelette prepared by a local innkeeper, and thought it was a culinary delight. He then ordered the townspeople to gather all the eggs in the village and to prepare a huge omelette for his army the next day.
On March 19, 1994, the largest omelette (128.5 m2, 1,383 sq ft) in the world at the time was made with 160,000 eggs in Yokohama, Japan, but was subsequently overtaken by another, weighing 2,950 kilograms (6,500 lb), made by the Canadian Lung Association at the Brockville Memorial Centre in Brockville, Ontario, Canada, on May 11, 2002. In turn, that record was surpassed on August 11, 2012, by an omelette cooked by the Ferreira do Zêzere City Council in Santarém, Portugal. This record-breaking omelette weighed 6,466 kg (14,255 lb), and required 145,000 eggs and a 10.3-metre (34 ft) diameter pan.
Variations
* Nargesi or Spinach Omelette, an Iranian dish, is made with fried onions and spinach, and is spiced with salt, garlic, and pepper
* A Chinese omelette can be egg foo yung or an oyster omelette.
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| Denver omelette served with hash browns and English muffin |
* A Hangtown fry, containing bacon and breaded oysters, is an unusual omelette that originated in Placerville, California, during the gold rush.
* An egg white omelette is a variation which omits the yolks to remove fat and cholesterol, which reside exclusively in the yolk portion of an egg.
* The French omelette is smoothly and briskly cooked in an extremely hot pan specially made for the purpose. The technique relies on clarified butter (to ensure a high smoke point) in relatively great ratio to the eggs (prevents sticking and cooks the eggs more quickly). Good with just salt and pepper, this omelette is often flavored with tomato and finely chopped herbs (often fines herbes or tarragon, chervil, parsley and chives) or chopped onions.
* A frittata is a kind of open-faced Italian omelette that can contain cheese, vegetables, or even leftover pasta. Frittata are cooked slowly. Except for the cooking oil, all ingredients are fully mixed with the eggs before cooking starts.
* The Spanish tortilla de patatas, or tortilla española in other Spanish-speaking countries, is a traditional and very popular thick omelette containing sliced potatoes sautéed in cooking oil. It often includes sliced onions (tortilla de patata con cebolla) and less commonly other additional fillings, such as cheese, bell peppers, and cooked diced ham.
* In Japan, tamagoyaki is a traditional omelette in which eggs are beaten with mirin, soy sauce, bonito flakes, sugar and water, and cooked in a special rectangular frying pan. The omelette is cooked by frying a thin layer of egg mixture and then rolling it up quickly with a pair of chopsticks to form a sausage shape in one end of the pan. Another thin layer of egg is then added to the bottom of the pan and is again rolled, with the original rolled, cooked egg at the centre, over to the other end of the pan. This is repeated until all the egg has been used up, resulting in a dense cylindrical omelette containing many thin layers. This is then squeezed into a rectangular or circular cross-section using a sushi mat, and sliced into segments for serving. Omelette (pronounced omuretsu) can mean a Western omelette. Omurice (from the English words "omelette" and "rice") is an omelette filled with rice and usually served with a large amount of tomato ketchup. Omu-soba is an omelette with yakisoba as its filling.
* In Thai cuisine, a traditional omelette is called khai chiao ไข่เจียว (khai meaning "egg", and chiao meaning oil-fried), in which the beaten egg mixture and a small quantity of fish sauce is deep fried in a wok filled with 1-2 cups of vegetable oil and served over steamed rice. The dish is usually served with Sriracha sauce and cilantro. A variation on this dish is khai chiao songkhrueang, where the plain egg omelette is served together with a stir-fry of meat and vegetables. Yet another type of Thai omelette is khai yat sai, literally "eggs filled with stuffing".
* In Parsi cuisine, an omelette is called Pora which consists of eggs, onion, tomato, green chillies, coriander leaves. Usually had for breakfast with Indian/Irani tea and bread.
Denver omelette served with hash browns and English muffin
"Meatless Monday" Recipe of the Week - Black Bean Lasagna
This week's "Meatless Monday" Recipe of the Week is a Black Bean Lasagna. Made with Black Beans, Onion, Green Sweet Pepper, Low Fat Cottage Cheese, Reduced Fat Cream Cheese, and the Seasonings. Take your Lasagna where it's never been with this week's recipe! It's from the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, and cuisines so be sure to check it out soon. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html
Black Bean Lasagna
Here's a crowd pleaser! Serve with a big green salad, tortilla chips and your family's favorite beverage.
Recipe Ingredients:
9 lasagna noodles (8 ounces)
2 (15-ounce) cans black beans, rinsed and drained
Nonstick cooking spray
1/2 cup chopped onion
1/2 cup chopped green sweet pepper
2 cloves garlic, minced
2 (15-ounce) cans low-sodium tomato sauce or tomato sauce with seasonings
1/4 cup snipped fresh cilantro
1 (12-ounce) container low-fat cottage cheese
1 8-ounce package reduced-fat cream cheese (Neufchatel)
1/4 cup light dairy sour cream
Tomato slices (optional)
Fresh cilantro leaves (optional)
Cooking Directions:
1 - Cook noodles according to package directions; drain. Mash one can of the beans; set aside.
2 - Lightly coat a large skillet with cooking spray; add onion, green sweet pepper, and garlic. Cook and stir over medium heat until tender but not brown. Add mashed beans, un-mashed beans, tomato sauce, and snipped cilantro; heat through.
3 - In a large bowl combine cottage cheese, cream cheese, and sour cream; set aside. Spray a 3-quart rectangular baking dish with nonstick coating. Arrange three of the noodles in the dish. Top with one-third of the bean mixture. Spread with one-third of the cheese mixture. Repeat layers twice, ending with bean mixture. Reserve the remaining cheese mixture.
4 - Bake, covered, in a preheated 350°F (175°C) oven for 40 to 45 minutes or until heated through. Dollop with reserved cheese mixture. Let stand for 10 minutes. Garnish with tomato slices and cilantro, if desired.
Makes 8 servings.
Make-Ahead Tip: Refrigerate unbaked casserole, covered, up to 1 day, and bake as directed. Or, freeze up to 1 month; thaw frozen casserole in refrigerator overnight, and bake for 40 to 45 minutes or until heated through.
Nutritional Information Per Serving (1/8 of recipe): calories: 340, total fat: 8g, saturated fat: 5g, cholesterol: 25mg, sodium: 589mg, carbohydrate: 49g, fiber: 8g, protein: 21g, vitamin A: 21%, vitamin C: 31%, iron: 21%.
https://www.cooksrecipes.com/mless/black_bean_lasagna_recipe.html
Black Bean Lasagna
Here's a crowd pleaser! Serve with a big green salad, tortilla chips and your family's favorite beverage.
Recipe Ingredients:
2 (15-ounce) cans black beans, rinsed and drained
Nonstick cooking spray
1/2 cup chopped onion
1/2 cup chopped green sweet pepper
2 cloves garlic, minced
2 (15-ounce) cans low-sodium tomato sauce or tomato sauce with seasonings
1/4 cup snipped fresh cilantro
1 (12-ounce) container low-fat cottage cheese
1 8-ounce package reduced-fat cream cheese (Neufchatel)
1/4 cup light dairy sour cream
Tomato slices (optional)
Fresh cilantro leaves (optional)
Cooking Directions:
1 - Cook noodles according to package directions; drain. Mash one can of the beans; set aside.
2 - Lightly coat a large skillet with cooking spray; add onion, green sweet pepper, and garlic. Cook and stir over medium heat until tender but not brown. Add mashed beans, un-mashed beans, tomato sauce, and snipped cilantro; heat through.
3 - In a large bowl combine cottage cheese, cream cheese, and sour cream; set aside. Spray a 3-quart rectangular baking dish with nonstick coating. Arrange three of the noodles in the dish. Top with one-third of the bean mixture. Spread with one-third of the cheese mixture. Repeat layers twice, ending with bean mixture. Reserve the remaining cheese mixture.
4 - Bake, covered, in a preheated 350°F (175°C) oven for 40 to 45 minutes or until heated through. Dollop with reserved cheese mixture. Let stand for 10 minutes. Garnish with tomato slices and cilantro, if desired.
Makes 8 servings.
Make-Ahead Tip: Refrigerate unbaked casserole, covered, up to 1 day, and bake as directed. Or, freeze up to 1 month; thaw frozen casserole in refrigerator overnight, and bake for 40 to 45 minutes or until heated through.
Nutritional Information Per Serving (1/8 of recipe): calories: 340, total fat: 8g, saturated fat: 5g, cholesterol: 25mg, sodium: 589mg, carbohydrate: 49g, fiber: 8g, protein: 21g, vitamin A: 21%, vitamin C: 31%, iron: 21%.
https://www.cooksrecipes.com/mless/black_bean_lasagna_recipe.html
Kitchen Hint of the Day!
How healthy are Eggs..........
Nutritional highlights. Eggs are a very good source of inexpensive, high quality protein. More than half the protein of an egg is found in the egg white along with vitamin B2 and lower amounts of fat than the yolk. Eggs are rich sources of selenium, vitamin D, B6, B12 and minerals such as zinc, iron and copper.
Nutritional highlights. Eggs are a very good source of inexpensive, high quality protein. More than half the protein of an egg is found in the egg white along with vitamin B2 and lower amounts of fat than the yolk. Eggs are rich sources of selenium, vitamin D, B6, B12 and minerals such as zinc, iron and copper.
Sunday, June 16, 2019
Healthy Meat Main Dish Recipes
From the EatingWell website and Magazine its Healthy Meat Main Dish Recipes. Delicious and Healthy Meat Main Dish Recipes with recipes like; Grilled Pork Tenderloin with Sweet and Sour Rhubarb Chutney, Grilled Pork Tenderloin with Sweet and Sour Rhubarb Chutney, and Jalapeño Popper Burgers. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/
Healthy Meat Main Dish Recipes
Find healthy, delicious recipes for main dish with meat, including meatballs, meatloaf and casserole recipes, from the food and nutrition experts at EatingWell.
Grilled Pork Tenderloin with Sweet and Sour Rhubarb Chutney
For this healthy grilled pork tenderloin recipe, we've paired the meat with a zesty sweet and sour rhubarb chutney for a classic flavor combo. Add a big green salad and grill-roasted potatoes for a quick and elegant dinner.............
Jalapeño Popper Burgers
We've taken a simple burger recipe and made it pop with an easy three-ingredient jalapeño cheese topping. Ground sirloin is lean ground beef made exclusively from the center loin cut. It has less connective tissue than regular ground beef for a super-tender burger.........
Instant-Pot Mojo Pork
In Cuba, lechon asado (roast pork) is marinated in mojo, a citrus-herb sauce. In this Instant-Pot pork recipe, the pressure cooker infuses similar flavor into pork shoulder. No pressure cooker? Braise the meat in a large pot in a 300°F oven for 4 to 5 hours..............
* Click the link below to get all the Healthy Meat Main Dish Recipes
http://www.eatingwell.com/recipes/22790/main-dishes/meat/
Healthy Meat Main Dish Recipes
Grilled Pork Tenderloin with Sweet and Sour Rhubarb Chutney
For this healthy grilled pork tenderloin recipe, we've paired the meat with a zesty sweet and sour rhubarb chutney for a classic flavor combo. Add a big green salad and grill-roasted potatoes for a quick and elegant dinner.............
Jalapeño Popper Burgers
We've taken a simple burger recipe and made it pop with an easy three-ingredient jalapeño cheese topping. Ground sirloin is lean ground beef made exclusively from the center loin cut. It has less connective tissue than regular ground beef for a super-tender burger.........
Instant-Pot Mojo Pork
In Cuba, lechon asado (roast pork) is marinated in mojo, a citrus-herb sauce. In this Instant-Pot pork recipe, the pressure cooker infuses similar flavor into pork shoulder. No pressure cooker? Braise the meat in a large pot in a 300°F oven for 4 to 5 hours..............
* Click the link below to get all the Healthy Meat Main Dish Recipes
http://www.eatingwell.com/recipes/22790/main-dishes/meat/
Sunday’s Chicken Dinner Recipe – Diabetic Lemon Chicken Recipe
This week’s Sunday’s Chicken Dinner Recipe is – Diabetic Lemon Chicken Recipe. Chicken Breasts, Lemon, Onion Powder, White Pepper, and Oregano are the ingredients for this week's recipe. A really easy recipe to prepare. It's from one of my favorite sites, the Diabetes Self Management website. Loads of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more can be found at the site so check it out today. Enjoy and Make 2019 a Health One! https://www.diabetesselfmanagement.com/
Diabetic Lemon Chicken Recipe
Preparation time: 5 minutes. Cooking time: 30 minutes.
Ingredients
Nonstick cooking spray
1 pound boneless, skinless chicken breast (4 pieces)
1 tablespoon olive oil
1 large lemon
1/2 teaspoon onion powder
1/2 teaspoon white pepper
1 1/2 teaspoons oregano
Directions
Preheat oven to 375˚F. Tear off a piece of aluminum foil that’s large enough wrap up all four pieces of chicken. Spray the aluminum foil with nonstick cooking spray (on one side only), and lay the chicken breasts on the sprayed foil. Drizzle with olive oil. Grate 1 tablespoon of lemon zest and set aside. Juice the lemon, removing the seeds. Pour lemon juice over chicken, then sprinkle chicken with lemon zest, onion powder, white pepper, and oregano. Fold the aluminum foil over the chicken and roll the edges of the foil together to make a sealed packet. Place packet on a jelly roll pan or in a large, shallow casserole dish. Bake 30 minutes. Remove from oven and carefully open foil, using tongs to remove chicken to serving plate.
Yield: 4 servings.
Serving size: One 4-ounce breast.
Nutrition Facts Per Serving:
Calories: 195 calories, Carbohydrates: 3 g, Protein: 30 g, Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 96 mg, Sodium: 347 mg, Fiber: 0 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/easy-lemon-chicken/
Diabetic Lemon Chicken Recipe
Preparation time: 5 minutes. Cooking time: 30 minutes.
Ingredients
Nonstick cooking spray
1 pound boneless, skinless chicken breast (4 pieces)
1 tablespoon olive oil
1 large lemon
1/2 teaspoon onion powder
1/2 teaspoon white pepper
1 1/2 teaspoons oregano
Directions
Preheat oven to 375˚F. Tear off a piece of aluminum foil that’s large enough wrap up all four pieces of chicken. Spray the aluminum foil with nonstick cooking spray (on one side only), and lay the chicken breasts on the sprayed foil. Drizzle with olive oil. Grate 1 tablespoon of lemon zest and set aside. Juice the lemon, removing the seeds. Pour lemon juice over chicken, then sprinkle chicken with lemon zest, onion powder, white pepper, and oregano. Fold the aluminum foil over the chicken and roll the edges of the foil together to make a sealed packet. Place packet on a jelly roll pan or in a large, shallow casserole dish. Bake 30 minutes. Remove from oven and carefully open foil, using tongs to remove chicken to serving plate.
Yield: 4 servings.
Serving size: One 4-ounce breast.
Nutrition Facts Per Serving:
https://www.diabetesselfmanagement.com/recipes/main-dishes/easy-lemon-chicken/
Kitchen Hint of the Day!
Rest the Meat...........
Estimated resting times.................
* 5-10 minutes for steaks and chops
* 20 minutes for roasts and whole birds
* 30 minutes for mammoth roast or turkey
Estimated resting times.................
* 5-10 minutes for steaks and chops
* 20 minutes for roasts and whole birds
* 30 minutes for mammoth roast or turkey
Saturday, June 15, 2019
It’s Chili, Chowder, or Stew Saturday – Crawfish Chili
This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Crawfish Chili. Nothing like some Crawfish to kick up your Chili! Ground Beef, Shrimp, and Spices makeup this week's recipe. The recipe is from one of my favorite sites, the CooksRecipes website. At the CooksRecipes website you'll find a huge selection of recipes to please everyone so check it out today! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html
Crawfish Chili
Adding crawfish to the mix makes this chili as Louisianan as it gets.
Recipe Ingredients:
2 pounds ground beef
2 pounds crayfish
1 teaspoon minced garlic
2 teaspoons salt
1 tablespoon soy sauce
1 teaspoon cayenne pepper
1 teaspoon dried mint
1 tablespoon dried parsley
3 tablespoons chili powder
1 (8-ounce) can tomato sauce
1 cup dry white wine
2 cups water
1 teaspoon lemon juice
1 cup chopped onion
Cooking Directions:
Brown ground beef in a saucepan. Add crayfish, minced garlic, salt, soy sauce, cayenne pepper, mint, dried parsley, chili powder, tomato sauce, white wine, water, lemon juice, and chopped onions. Simmer for 2 hours, or until tender.
Makes 16 servings.
https://www.cooksrecipes.com/soup/crawfish_chili_recipe.html
Crawfish Chili
Adding crawfish to the mix makes this chili as Louisianan as it gets.
Recipe Ingredients:
2 pounds ground beef
1 teaspoon minced garlic
2 teaspoons salt
1 tablespoon soy sauce
1 teaspoon cayenne pepper
1 teaspoon dried mint
1 tablespoon dried parsley
3 tablespoons chili powder
1 (8-ounce) can tomato sauce
1 cup dry white wine
2 cups water
1 teaspoon lemon juice
1 cup chopped onion
Cooking Directions:
Brown ground beef in a saucepan. Add crayfish, minced garlic, salt, soy sauce, cayenne pepper, mint, dried parsley, chili powder, tomato sauce, white wine, water, lemon juice, and chopped onions. Simmer for 2 hours, or until tender.
Makes 16 servings.
https://www.cooksrecipes.com/soup/crawfish_chili_recipe.html
Restaurant Favorites Made Healthy
From the EatingWell website and Magazine its Restaurant Favorites Made Healthy. Delicious Restaurant Favorites Made Healthy with recipes like; General Tso's Chicken, Spicy Pecan Popcorn Chicken, and Sweet and Sour Pork. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/
Restaurant Favorites Made Healthy
From Chinese restaurant recipes like General Tso’s Chicken to Italian pasta dishes like Fettuccine Alfredo, our delicious homemade versions of restaurant favorites are healthier options that save you calories and money. Instead of going out to eat, make one of these healthy recipes at home.
General Tso's Chicken
In this healthy version of a General Tso's Chicken recipe, we cut the fat and sodium in half from the original version by not frying the chicken and by using half as much soy sauce in this Chinese-takeout favorite. Serve with steamed baby bok choy or sautéed spinach and steamed brown rice..............
Spicy Pecan Popcorn Chicken
These spicy and crunchy pecan-crusted chicken nuggets are paired with a quick, creamy ranch dip. If you can't find coarse breadcrumbs, substitute Grape-Nuts cereal instead...........
Sweet and Sour Pork
Pineapple, tomato and pork combine in a sweet-tangy sauce in this easy, bright- flavored sweet and sour pork stir-fry. This dish does have a fair amount of acid (from vinegar, tomatoes and pineapple), which can affect the patina of your wok. So remove the food from the wok as soon as you're done cooking, and if your wok shows any signs of rusting, reseason it (see Tips).........
* Click the link below to get all the Restaurant Favorites Made Healthy
http://www.eatingwell.com/recipes/22178/main-dishes/restaurant-favorites/slideshow/restaurant-favorites-made-healthy/
Restaurant Favorites Made Healthy
General Tso's Chicken
In this healthy version of a General Tso's Chicken recipe, we cut the fat and sodium in half from the original version by not frying the chicken and by using half as much soy sauce in this Chinese-takeout favorite. Serve with steamed baby bok choy or sautéed spinach and steamed brown rice..............
Spicy Pecan Popcorn Chicken
These spicy and crunchy pecan-crusted chicken nuggets are paired with a quick, creamy ranch dip. If you can't find coarse breadcrumbs, substitute Grape-Nuts cereal instead...........
Sweet and Sour Pork
Pineapple, tomato and pork combine in a sweet-tangy sauce in this easy, bright- flavored sweet and sour pork stir-fry. This dish does have a fair amount of acid (from vinegar, tomatoes and pineapple), which can affect the patina of your wok. So remove the food from the wok as soon as you're done cooking, and if your wok shows any signs of rusting, reseason it (see Tips).........
* Click the link below to get all the Restaurant Favorites Made Healthy
http://www.eatingwell.com/recipes/22178/main-dishes/restaurant-favorites/slideshow/restaurant-favorites-made-healthy/
Kitchen Hint of the Day!
Apple Pie baking.........
A tablespoon of minute tapioca sprinkled in apple pie will absorb excess juice while baking.
Thank you to my neighbor for passing this along.
A tablespoon of minute tapioca sprinkled in apple pie will absorb excess juice while baking.
Thank you to my neighbor for passing this along.
Friday, June 14, 2019
Jennie - O Turkey Recipe of the Week - Buffalo Chicken Mac and Cheese
This week's Jennie - O Turkey Recipe of the Week is a Buffalo Chicken Mac and Cheese. Made using JENNIE-O® Buffalo Style Chicken Breast and Whole Grain Elbow Macaroni. A Kicked up version of Mac and Cheese! The Dish is 240 calories and 19 net carbs per serving. Below I've also left the link to the Jennie - O Buffalo Style Chicken Breast. You can find this recipe at the Jennie - O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/
Buffalo Chicken Mac and Cheese
This isn’t your ordinary mac and cheese. Kick the flavor up a notch by adding JENNIE-O® Buffalo Style Chicken Breast and a heaping helping of heat. This crowd-pleaser is perfect for holiday, game day, or any day. With 240 calories per serving, it’s easy to say yes to seconds!
INGREDIENTS
1½ cups whole grain elbow macaroni
1 large egg
¾ cup milk
¼ cup non-fat plain yogurt
½ teaspoon granulated garlic
½ teaspoon onion powder
½ teaspoon dry mustard
2 tablespoons buffalo hot sauce
2 cups JENNIE-O® Buffalo Style Chicken Breast, diced
¼ cup diced onion
¼ cup diced celery
1½ cups shredded Cheddar cheese
pinch of paprika, if desired
DIRECTIONS
1) Heat oven to 350°F.
2) Cook macaroni until al dente, drain. In medium bowl, beat egg and add milk, yogurt, garlic, onion powder, mustard and hot sauce.
3) In 9x13-inch baking pan, evenly layer chicken, macaroni, onion, celery and cheese. Add milk sauce and stir. Bake 40 to 50 minutes or until golden. Garnish with paprika, if desired.
RECIPE NUTRITION INFORMATION
PER SERVING
Calories 240
Protein 22g
Carbohydrates 20g
Fiber 1g
Sugars 4g
Fat 9g
Cholesterol 75mg
Sodium 790mg
Saturated Fat 5g
https://www.jennieo.com/recipes/1246-buffalo-chicken-mac-and-cheese
Buffalo Style Chicken Breast
Why should the buffalo wing taste be limited to wings? Enjoy that tangy, spicy flavor in your next sandwich or wrap with JENNIE-O® Buffalo Chicken Breast. It’s a seasoned chicken breast that really brings the heat. Why go for regular deli meat when you can have buffalo chicken deli meat! Look for it behind the glass in your grocer’s deli.
* GLUTEN FREE
* PREMIUM FRESH
* 98% FAT FREE
Ask for this product in the deli section of your grocery store.
COOKING INSTRUCTIONS
FULLY COOKED - READY TO EAT:
This product is fully cooked and is "Ready To Eat".
NUTRITION INFORMATION
Serving Size 56 g
Calories 60
Total Fat 1.0 g
Saturated Fat.0 g
Trans Fat .0 g
Cholesterol 35 mg
Sodium 450 mg
Total Carbohydrates 1 g
Dietary Fiber 0 g
Sugars 1 g
Added Sugars g %
Protein 12 g %
Vitamin D mcg %
Calcium mg 0%
Iron mg 0%
Potassium mg %
https://www.jennieo.com/products/42-buffalo-style-chicken-breast
Buffalo Chicken Mac and Cheese
This isn’t your ordinary mac and cheese. Kick the flavor up a notch by adding JENNIE-O® Buffalo Style Chicken Breast and a heaping helping of heat. This crowd-pleaser is perfect for holiday, game day, or any day. With 240 calories per serving, it’s easy to say yes to seconds!
INGREDIENTS1½ cups whole grain elbow macaroni
1 large egg
¾ cup milk
¼ cup non-fat plain yogurt
½ teaspoon granulated garlic
½ teaspoon onion powder
½ teaspoon dry mustard
2 tablespoons buffalo hot sauce
2 cups JENNIE-O® Buffalo Style Chicken Breast, diced
¼ cup diced onion
¼ cup diced celery
1½ cups shredded Cheddar cheese
pinch of paprika, if desired
DIRECTIONS
1) Heat oven to 350°F.
2) Cook macaroni until al dente, drain. In medium bowl, beat egg and add milk, yogurt, garlic, onion powder, mustard and hot sauce.
3) In 9x13-inch baking pan, evenly layer chicken, macaroni, onion, celery and cheese. Add milk sauce and stir. Bake 40 to 50 minutes or until golden. Garnish with paprika, if desired.
RECIPE NUTRITION INFORMATION
Calories 240
Protein 22g
Carbohydrates 20g
Fiber 1g
Sugars 4g
Fat 9g
Cholesterol 75mg
Sodium 790mg
Saturated Fat 5g
https://www.jennieo.com/recipes/1246-buffalo-chicken-mac-and-cheese
Buffalo Style Chicken Breast
Why should the buffalo wing taste be limited to wings? Enjoy that tangy, spicy flavor in your next sandwich or wrap with JENNIE-O® Buffalo Chicken Breast. It’s a seasoned chicken breast that really brings the heat. Why go for regular deli meat when you can have buffalo chicken deli meat! Look for it behind the glass in your grocer’s deli.
* GLUTEN FREE
* 98% FAT FREE
Ask for this product in the deli section of your grocery store.
COOKING INSTRUCTIONS
FULLY COOKED - READY TO EAT:
This product is fully cooked and is "Ready To Eat".
NUTRITION INFORMATION
Serving Size 56 g
Calories 60
Total Fat 1.0 g
Saturated Fat.0 g
Trans Fat .0 g
Cholesterol 35 mg
Sodium 450 mg
Total Carbohydrates 1 g
Dietary Fiber 0 g
Sugars 1 g
Added Sugars g %
Protein 12 g %
Vitamin D mcg %
Calcium mg 0%
Iron mg 0%
Potassium mg %
https://www.jennieo.com/products/42-buffalo-style-chicken-breast
Quinoa Cobb Salad Shaker
For a second recipe from the Jennie - O website I have a recipe for a Quinoa Cobb Salad Shaker. This one uses 2 Jennie -O Turkey Products; JENNIE-O® Oven Roasted Turkey Breast and the JENNIE-O® Turkey Ham. You'll also need Reduced Sodium Chicken Broth, Quinoa, Carrots, Romaine Lettuce, Tomatoes, Shredded Cheddar Cheese, and Italian salad Dressing. Plus it all comes in a Shaker To Go Cup so you can have it anywhere! 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 2019! https://www.jennieo.com/
Quinoa Cobb Salad Shaker
Shake up your lunch routine with this Quinoa Cobb Salad Shaker recipe. It's everything you love about a classic cob in an easy, take-with-you-anywhere cup. With layers of savory flavor, this salad shaker makes lunchtime on the go anything but forgettable.
INGREDIENTS
1½ cups quinoa
1½ cups reduced sodium chicken broth
1½ cups water
1½ cups shredded carrots
¾ cup diced JENNIE-O® Oven Roasted Turkey Breast
¾ cup diced JENNIE-O® Turkey Ham
3 cups chopped romaine lettuce
18 cherry tomatoes
¾ cup shredded Cheddar cheese
6 ounces Italian salad dressing
DIRECTIONS
1) In saucepan, mix quinoa with chicken broth and water. Bring to boil and cover, reduce heat and simmer 15 minutes or until cooked. Fluff with fork and cool.
2) In 6 shaker containers, layer quinoa, carrots, turkey, ham, romaine, tomatoes and cheese. Serve with Italian dressing.
RECIPE NUTRITION INFORMATION
PER SERVING
Calories 220
Protein 17g
Carbohydrates 18g
Fiber 3g
Sugars 5g
Fat 10g
Cholesterol 30mg
Sodium 760mg
Saturated Fat 3.5g
https://www.jennieo.com/recipes/1248-quinoa-cobb-salad-shaker
Quinoa Cobb Salad Shaker
Shake up your lunch routine with this Quinoa Cobb Salad Shaker recipe. It's everything you love about a classic cob in an easy, take-with-you-anywhere cup. With layers of savory flavor, this salad shaker makes lunchtime on the go anything but forgettable.
INGREDIENTS
1½ cups reduced sodium chicken broth
1½ cups water
1½ cups shredded carrots
¾ cup diced JENNIE-O® Oven Roasted Turkey Breast
¾ cup diced JENNIE-O® Turkey Ham
3 cups chopped romaine lettuce
18 cherry tomatoes
¾ cup shredded Cheddar cheese
6 ounces Italian salad dressing
DIRECTIONS
1) In saucepan, mix quinoa with chicken broth and water. Bring to boil and cover, reduce heat and simmer 15 minutes or until cooked. Fluff with fork and cool.
2) In 6 shaker containers, layer quinoa, carrots, turkey, ham, romaine, tomatoes and cheese. Serve with Italian dressing.
RECIPE NUTRITION INFORMATION
Calories 220
Protein 17g
Carbohydrates 18g
Fiber 3g
Sugars 5g
Fat 10g
Cholesterol 30mg
Sodium 760mg
Saturated Fat 3.5g
https://www.jennieo.com/recipes/1248-quinoa-cobb-salad-shaker
Kitchen Hint of the Day!
Celery Sticks.........
Slide a celery stick into the bread bag if it starts to go off. This is said to restore the freshness for a bit.
Slide a celery stick into the bread bag if it starts to go off. This is said to restore the freshness for a bit.
Thursday, June 13, 2019
Diabetic Dessert of the Week - Patriotic Popsicles
This week's Diabetic Dessert of the Week is - Patriotic Popsicles. Some of the ingredients you'll need are; Plain Non Fat Greek Yogurt, Lemon Juice, Fat Free (Skim) Milk, Strawberries, and Blueberries. Only 50 calories and 8 carbs per serving! The recipe is from the Diabetes Self Management website which has a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! Plus you can subscribe to the Diabetes Self Management Magazine, one of my favorites! So Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/
Patriotic Popsicles
Ingredients
3/4 cup plain nonfat Greek yogurt
2 tablespoons lemon juice, divided
1 tablespoon fat-free (skim) milk
1 cup sliced strawberries
1/2 cup blueberries
Pop molds
Pop sticks
Directions
1 - Combine yogurt, 1 tablespoon lemon juice, and milk in blender or food processor; blend until smooth.
2 - Combine remaining 1 tablespoon lemon juice and strawberries in blender or food processor; blend until smooth.
3 - Alternately layer blueberries, yogurt mixture, and strawberry mixture in molds.* Cover top of each mold with small piece of foil. Insert sticks through center of foil. Freeze 4 hours or until firm.
4 - To remove pops from molds, remove foil and place bottoms of pops under warm running water until loosened. Press firmly on bottoms to release. (Do not twist or pull sticks.)
*Tip: Greek yogurt is yogurt from which much of the liquid or “whey” has been drained before use. It is available in most major grocery stores.
Yield: 4 servings.
Serving size: 1 popsicle.
Nutrition Facts Per Serving:
Calories: 50 calories, Carbohydrates: 8 g, Protein: 4 g, Fat: 0 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 20 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/patriotic-popsicles/
Patriotic Popsicles
Ingredients
3/4 cup plain nonfat Greek yogurt
2 tablespoons lemon juice, divided
1 tablespoon fat-free (skim) milk
1 cup sliced strawberries
1/2 cup blueberries
Pop molds
Pop sticks
Directions
1 - Combine yogurt, 1 tablespoon lemon juice, and milk in blender or food processor; blend until smooth.
2 - Combine remaining 1 tablespoon lemon juice and strawberries in blender or food processor; blend until smooth.
3 - Alternately layer blueberries, yogurt mixture, and strawberry mixture in molds.* Cover top of each mold with small piece of foil. Insert sticks through center of foil. Freeze 4 hours or until firm.
4 - To remove pops from molds, remove foil and place bottoms of pops under warm running water until loosened. Press firmly on bottoms to release. (Do not twist or pull sticks.)
*Tip: Greek yogurt is yogurt from which much of the liquid or “whey” has been drained before use. It is available in most major grocery stores.
Yield: 4 servings.
Serving size: 1 popsicle.
Nutrition Facts Per Serving:
Calories: 50 calories, Carbohydrates: 8 g, Protein: 4 g, Fat: 0 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 20 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/patriotic-popsicles/
Quick and Easy Fruit Dessert Recipes
From the EatingWell website and Magazine its Quick and Easy Fruit Dessert Recipes. What's Summer without all the wonderful and delicious kinds of fruit! So here's some Quick and Easy Fruit Dessert Recipes with recipes like; Peach-Blackberry Compote with Basil Syrup, Green Tea-Poached Pears with Matcha Cream, and Bananas Foster. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/
Quick and Easy Fruit Dessert Recipes
Find quick and easy fruit dessert recipes including easy recipes, from the food and nutrition experts at EatingWell.
Peach-Blackberry Compote with Basil Syrup
Fresh basil, which has a special affinity with peaches, is the secret ingredient in this sophisticated compote. The basil garnish gives guests a clue to the subtle flavor in the syrup......
Green Tea-Poached Pears with Matcha Cream
Green tea, delicately flavored with ginger and almond, makes a delightful poaching medium for pears...................
Bananas Foster
This famous New Orleans banana dessert recipe gets a kick from rum (we like dark). Impress your friends with this healthy fruit dessert tonight!...............
* Click the link below to get all the Quick and Easy Fruit Dessert Recipes
http://www.eatingwell.com/recipes/19697/cooking-methods-styles/quick-easy/dessert/fruit/
Quick and Easy Fruit Dessert Recipes
Peach-Blackberry Compote with Basil Syrup
Fresh basil, which has a special affinity with peaches, is the secret ingredient in this sophisticated compote. The basil garnish gives guests a clue to the subtle flavor in the syrup......
Green Tea-Poached Pears with Matcha Cream
Green tea, delicately flavored with ginger and almond, makes a delightful poaching medium for pears...................
Bananas Foster
This famous New Orleans banana dessert recipe gets a kick from rum (we like dark). Impress your friends with this healthy fruit dessert tonight!...............
* Click the link below to get all the Quick and Easy Fruit Dessert Recipes
http://www.eatingwell.com/recipes/19697/cooking-methods-styles/quick-easy/dessert/fruit/
Kitchen Hint of the Day!
How to freeze blueberries......
* Use fresh blueberries that are completely dry when you pop them in the freezer. Don’t worry about rinsing the berries before you freeze them; simply place them, still in their original containers, in resealable plastic bags and store them on your freezer shelf.
* If you prefer to rinse the blueberries first, dry them well with paper towels, then transfer them to freezer containers or resealable plastic bags for freezing. The blueberries will freeze individually so you can remove just the portion you need.
* If you didn’t wash your blueberries before freezing them, rinse them just before use.
For best results, toss your home-frozen blueberries into oatmeal, yogurt, smoothies, shakes or sauces within 10 months.
* From the Blueberry Council website
https://www.blueberrycouncil.org/blueberry-cooking-tips/freezing-blueberries/
* Use fresh blueberries that are completely dry when you pop them in the freezer. Don’t worry about rinsing the berries before you freeze them; simply place them, still in their original containers, in resealable plastic bags and store them on your freezer shelf.
* If you prefer to rinse the blueberries first, dry them well with paper towels, then transfer them to freezer containers or resealable plastic bags for freezing. The blueberries will freeze individually so you can remove just the portion you need.
* If you didn’t wash your blueberries before freezing them, rinse them just before use.
For best results, toss your home-frozen blueberries into oatmeal, yogurt, smoothies, shakes or sauces within 10 months.
* From the Blueberry Council website
https://www.blueberrycouncil.org/blueberry-cooking-tips/freezing-blueberries/
Wednesday, June 12, 2019
Wild Idea Buffalo Recipe of the Week - COOKING WITH JILL O'BRIEN - HOW TO GAS GRILL A BUFFALO STEAK
* Jill is grilling the Wild Idea Buffalo New York Strip Steak so I left a link and info on that Steak at the end of the post. Enjoy!
COOKING WITH JILL O'BRIEN - HOW TO GAS GRILL A BUFFALO STEAK
In this video from our "How to Cook Buffalo Meat" series Jill will show you how to gas grill buffalo to perfection!
https://wildideabuffalo.com/blogs/recipes/cooking-with-jill-obrien-how-to-gas-grill-a-buffalo-steak
https://www.youtube.com/watch?time_continue=7&v=ft7Un7d676w
WILD IDEA BUFFALO - NEW YORK STRIP STEAK
A classic American favorite, lean and luscious. This steak is cut from the short loin and is extremely tender and flavorful. The New York Strip Steak will always take center stage on any grill. 10 oz or 14 oz portions.
https://wildideabuffalo.com/collections/steaks/products/new-york-strip-steaks
Healthy Dinner Recipes WEDNESDAY
From the EatingWell website and Magazine its Healthy Dinner Recipes. Delicious and Healthy Dinner Recipes like; Classic Diner Meat Loaf, Skillet Ravioli Lasagna, and Peppery Barbecue-Glazed Shrimp with Vegetables and Orzo. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/
Healthy Dinner Recipes
Find healthy, delicious dinner recipes including quick and easy dinners for families, vegan and vegetarian dinners, and dinner party ideas. Healthier Recipes, from the food and nutrition experts at EatingWell.
Classic Diner Meat Loaf
Here's a traditional recipe for a family favorite. Buy the leanest ground beef you can find for this home-style meat loaf...............
Skillet Ravioli Lasagna
This easy inside-out ravioli lasagna is the ultimate weeknight comfort food—no layering or mixing bowls required. Feel free to swap in ground turkey for the beef. Look for fresh mozzarella balls (also called "pearls") in the specialty cheese section of your grocery store.......
Peppery Barbecue-Glazed Shrimp with Vegetables and Orzo
In this healthy BBQ shrimp recipe, shrimp are seasoned with a peppery spice blend and served with zucchini, peppers and whole-grain orzo for a delicious and easy dinner that's ready in just 30 minutes. The shrimp and veggies are cooked in the same skillet, so cleanup is a snap too.............
* Click the link below to get all the Healthy Dinner Recipes
http://www.eatingwell.com/recipes/17947/mealtimes/dinner/
Healthy Dinner Recipes
Classic Diner Meat Loaf
Here's a traditional recipe for a family favorite. Buy the leanest ground beef you can find for this home-style meat loaf...............
Skillet Ravioli Lasagna
This easy inside-out ravioli lasagna is the ultimate weeknight comfort food—no layering or mixing bowls required. Feel free to swap in ground turkey for the beef. Look for fresh mozzarella balls (also called "pearls") in the specialty cheese section of your grocery store.......
Peppery Barbecue-Glazed Shrimp with Vegetables and Orzo
In this healthy BBQ shrimp recipe, shrimp are seasoned with a peppery spice blend and served with zucchini, peppers and whole-grain orzo for a delicious and easy dinner that's ready in just 30 minutes. The shrimp and veggies are cooked in the same skillet, so cleanup is a snap too.............
* Click the link below to get all the Healthy Dinner Recipes
http://www.eatingwell.com/recipes/17947/mealtimes/dinner/
Kitchen Hint of the Day!
Perfect hard boiled eggs..........
For a great hard boiled egg every time, bring your pot to a boil and then turn off the stove. Let your eggs sit in the heated pot for 12 minutes and then transfer to cold water.
* We use this way and they come out perfect every time!
For a great hard boiled egg every time, bring your pot to a boil and then turn off the stove. Let your eggs sit in the heated pot for 12 minutes and then transfer to cold water.
* We use this way and they come out perfect every time!
Tuesday, June 11, 2019
Diabetic Dish of the Week - Tuna Steaks with Pineapple and Tomato Salsa
This week's Diabetic Dish of the Week is - Tuna Steaks with Pineapple and Tomato Salsa. Tuna Steaks, Pineapple, Tomato, and Red Onion are just some of the ingredients you'll need to make this week's recipe. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes Management Tips, Diabetes News, and more! Be sure to check it out. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/
Tuna Steaks with Pineapple and Tomato Salsa
Ingredients
1 medium tomato, chopped
1 can (8 ounces) pineapple chunks in juice, drained and chopped
2 tablespoons chopped fresh cilantro
1 jalapeño pepper*, seeded and minced
1 tablespoon minced red onion
1/2 teaspoon grated lime peel
2 teaspoons lime juice
4 tuna steaks (4 ounces each)
1/2 teaspoon salt
1/8 teaspoon black pepper
2 teaspoons olive oil
Directions
1 - For salsa, combine tomato, pineapple, cilantro, jalapeño, onion, lime peel, and lime juice in medium bowl.
2 - Sprinkle tuna with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add tuna; cook 2 to 3 minutes per side for medium-rare or to desired degree of doneness. Serve with salsa.
*Note. Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
Yield: 4 servings.
Serving size: 1 tuna steak and scant 1/2 cup salsa.
Nutrition Facts Per Serving:
Calories: 228 calories, Carbohydrates: 11 g, Protein: 27 g, Fat: 8g, Saturated Fat: 2 g, Cholesterol: 43 mg, Sodium: 338 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/tuna-steaks-pineapple-tomato-salsa/
Tuna Steaks with Pineapple and Tomato Salsa
Ingredients
1 medium tomato, chopped
2 tablespoons chopped fresh cilantro
1 jalapeño pepper*, seeded and minced
1 tablespoon minced red onion
1/2 teaspoon grated lime peel
2 teaspoons lime juice
4 tuna steaks (4 ounces each)
1/2 teaspoon salt
1/8 teaspoon black pepper
2 teaspoons olive oil
Directions
1 - For salsa, combine tomato, pineapple, cilantro, jalapeño, onion, lime peel, and lime juice in medium bowl.
2 - Sprinkle tuna with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add tuna; cook 2 to 3 minutes per side for medium-rare or to desired degree of doneness. Serve with salsa.
*Note. Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
Yield: 4 servings.
Serving size: 1 tuna steak and scant 1/2 cup salsa.
Nutrition Facts Per Serving:
Calories: 228 calories, Carbohydrates: 11 g, Protein: 27 g, Fat: 8g, Saturated Fat: 2 g, Cholesterol: 43 mg, Sodium: 338 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/tuna-steaks-pineapple-tomato-salsa/
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