Diabetic Dish of the Week - ITALIAN BRAISED PARMESAN BEEF WITH WILD MUSHROOM SAUCE

This week's Diabetic Dish of the Week is - ITALIAN BRAISED PARMESAN BEEF WITH WILD MUSHROOM SAUCE. Delicious and Diabetic Friendly Meal that's 412 calories and 23 carbs per serving. You can find this recipe at one of my favorite recipe sites the Diabetic Gourmet Magazine website. If your looking for Diabetic Friendly Recipes check out their site. Appetizers, Salads, Soups and Chowders, Main Course, or Dessert they have them all. So check it out today to find great recipes like ITALIAN BRAISED PARMESAN BEEF WITH WILD MUSHROOM SAUCE. Enjoy and Eat Healthy in 2018!   https://diabeticgourmet.com/

ITALIAN BRAISED PARMESAN BEEF WITH WILD MUSHROOM SAUCE

Ingredients

1-1/2 pounds beef Chuck Steaks, cut 1 inch thick

1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
4 cups (8 ounces) sliced mixed wild mushrooms such as crimini, shiitake, oyster
1 medium onion, chopped
3 cloves garlic, chopped
1 cup dry red wine or beef broth
1 jar (26 ounces) fire roasted tomato and garlic sauce or any prepared spaghetti sauce
1 package (12 ounces) fresh fettuccine, cooked
1/4 cup grated Parmesan cheese

Directions

1 - Season steaks with salt and pepper. Press 1/4 cup Parmesan cheese evenly onto steaks. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Place steaks in skillet; brown evenly. Remove.
2 - Spray same pan with cooking spray and heat over medium heat until hot. Add mushrooms, onion and garlic; cook and stir 4 to 5 minutes or until tender. Add wine; cook and stir 3 minutes. Stir in sauce. Return steaks to skillet; bring to a boil. Reduce heat; cover tightly and simmer 1-1/4 to 1-3/4 hours or until beef is fork-tender.
3 - Carve steaks into slices. Serve beef and 2 cups sauce over pasta; sprinkle with 1/4 cup cheese. Pass remaining sauce.

Recipe Yield: Makes 4 servings.

NUTRITIONAL INFORMATION PER SERVING:

Calories: 412
Fat: 12 grams
Saturated Fat: 4 grams
Sodium: 991 milligrams
Cholesterol: 114 milligrams
Protein: 42 grams
Carbohydrates: 23 grams
https://diabeticgourmet.com/diabetic-recipes/italian-braised-parmesan-beef-with-wild-mushroom-sauce

Bay Scallops and Baby Clams w/ Linguine

Dinner Tonight: Bay Scallops and Baby Clams w/ Linguine




After Breakfast early this morning I followed Mom as she had to drop her car off at the mechanics.Time for a tune up and few things that needed to be done, my car is next. From there we went to Kroger and back home. It's no fun outside today, very muggy and humid! Cooler weather moving in over the weekend, highs in the 70's. Back home just did a few things around the house. For dinner tonight a new recipe, Bay Scallops and Baby Clams w/ Linguine





I seen a version of this recipe in a cooking magazine while waiting in a check out line at Kroger. It had 2 of my favorites in it with Seafood (Bay Scallops and Baby Clams) and Pasta (Linguine) so that sealed the deal to give this one a try! I did change a couple of things to lighten it up; Ronzoni Healthy Harvest Whole Grain Linguine and Kraft Reduced Fat Grated Parmesan Cheese. I also added 2 items to top the finished dish with; Shaved Parmesan Cheese and Sliced Green Olives.




So to make this delicious dish I'll need; Sea Salt, 6 ounces Ronzoni Healthy Harvest Whole Grain Linguine, 1/4 cup Extra Virgin Olive Oil, plus more for drizzling, 1 cloves garlic, Minced, Red Pepper Flakes (to taste), 1/2 can of a 10 -ounce can Bumble Bee Fancy Whole Baby Clams (drained and juice reserved), 5 ounces Bay Scallops, The juice of 1/2 Lemon, 1/4 cup chopped fresh Parsley, 1/4 cup Kraft Reduced Fat Grated Parmesan Cheese (plus more for topping), Shaved Parmesan Cheese, Sliced Green Olives, and Freshly Ground Pepper. This amount will serve 2, I left the original recipe below which serves 4.




Then to prepare it I started by bringing a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserved 1/2 cup cooking water, then drain. Meanwhile, heat the olive oil in a large

skillet over medium heat. Add the garlic, red pepper flakes and 1/2 teaspoon salt; cook until the garlic is lightly golden, about 2 minutes. Add the clams, scallops and lemon zest. Cook, stirring, until the scallops are just cooked through, about 2 minutes. Add the pasta, reserved clam juice, lemon juice, parsley and Parmesan to the skillet; cook, tossing to coat, 1 minute, adding the reserved cooking water as needed to loosen. Season with salt and pepper. Drizzle each serving with olive oil and top with shaved Parmesan and sliced green olives. Now we have another "Keeper Recipe." This is one delicious Seafood and Pasta Dish! The sweetness and fresh taste of the Scallops and Clams, the Pasta (Just Because it's Pasta), and the Parmesan Cheese, Olives, and Garlic to top it off! Really a good dish. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.



Bay Scallops and Baby Clams w/ Fettuccine

Ingredients
Sea Salt
12 ounces Ronzoni Healthy Harvest Whole Grain Fettuccine

1/4 cup Extra Virgin Olive Oil, plus more for drizzling
2 cloves garlic, Minced
1/4 teaspoon Red Pepper Flakes
1 10 -ounce can Bumble Bee Fancy Whole Baby Clams,  drained (juice reserved)
8 ounces Bay Scallops, thawed if frozen
The juice of 1 Lemon
1/2 cup chopped fresh Parsley
1/4 cup Kraft Reduced Fat Grated Parmesan Cheese, plus more for topping
 Freshly Ground Pepper

Directions
1 - Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.

2 - Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic, red pepper flakes and 1/2 teaspoon salt; cook until the garlic is lightly golden, about 2 minutes. Add the clams, scallops and lemon zest. Cook, stirring, until the scallops are just cooked through, about 2 minutes.

3 - Add the pasta, reserved clam juice, lemon juice, parsley and Parmesan to the skillet; cook, tossing to coat, 1 minute, adding the reserved cooking water as needed to loosen. Season with salt and pepper. Drizzle each serving with olive oil and top with more Parmesan.

Chicken and Pasta

Dinner Tonight: Chicken and Pasta




Wow we went from beautiful Spring Days to hazy and humid Summer Days. Another hazy and

humid day here in Southwest Ohio. We even had the air-conditioner on all night. Beats the cold, snow, and ice though! Good Breakfast to start the day; a Poached Egg, on a Healthy Life Whole Grain English Muffin, a side of Jennie - O Turkey Breakfast Sausage Links, and a hot cup of Bigelow Decaf Green Tea! I use the Egg Poacher my Mom has had since I was still crawling around on all fours! Once you see steam coming out of it just boil for 3 minutes and you have a perfect Poached Egg. Not much going on outside due to the humidity and a very high pollen count. I was outside for a bit and sneezed for next 3 hours, it's bad out! For dinner tonight another easy to prepare but delicious meal. I prepared Chicken and Pasta with a slice of Klosterman Wheat Bread.




For the Chicken part of the dish I used Perdue Perfect Portions Chicken Breasts (2 of them). I had

them in the freezer so I let them thaw overnight in the fridge. To prepare; removed them from the package and seasoned them with Sea Salt and Mrs. Dash Roasted Garlic Table Blends Seasoning. Then I sprinkled them with a light dusting of Flour. Cooked them in a medium skillet, sprayed with Pam Cooking Spray and a tablespoon of Canola Oil. Fried them on medium high heat for about 10 minutes, flipping it over 3 times. Removed from the heat and set aside.







For the Past Part of the Meal; I had bought a little something that caught my eye the other day while

at Kroger, a bag of Kroger Brand Chicken Pasta and Sauce. Which is a Fettuccine Pasta in a Chicken Flavor Sauce. It comes in a 4.3 sealed bag. Easy to prepare; Bring 2 cups of water and 1 tablespoon Blue Bonnet Light to a boil in a medium size sauce pan. Stir in the contents of the package. Continue boiling over medium heat, stirring often, 7 minutes or until the noodles are tender. Remove the pan from heat and let cool for 2-3 minutes; the sauce thickens as it sits. To serve; Made a bed of the Pasta in a plate, topped it with a sprinkle of Kraft Reduced fat Parmesan Cheese, and then topped it with a Chicken Breast. I'll have to buy another package of the Pasta! Really good; the sauce was great and well seasoned and I love Pasta especially Fettuccine. Made a really delicious dish. I also had a slice of Klosterman Wheat Bread topped with I Can't Believe It's Not Butter. For dessert later a Healthy Choice dark Fudge Swirl Frozen Greek Yogurt.





PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breast Tenders, Individually Wrapped,

Boneless, skinless chicken breast tenders, packed 3-4 tenders/pouch. 4 pouches/bag. Refrigerated.


FEATURES & BENEFITS

* Boneless, skinless and 99% fat free.
* 4 Individual pouches; 3-4 tenders/pouch.
* Cook what you need. Store what you don't.
PRODUCT HANDLING
Keep refrigerated or frozen. Thaw in refrigerator or microwave.

COOKING AND PREP
SKILLET: Preheat lightly oiled pan to medium-high. Brown chicken 1 minute per side. Reduce heat to medium-low. Cook covered, turning occasionally, for 4-7 minutes, to an internal temperature of 170ºF. GRILL OR BROIL: Lightly brush with oil and season. Grill or broil 6-8 inches from heat source, 5-10 minutes per side, turning once, to an internal temperature of 170ºF. If bars on grill are widely spread, place tenderloins on lightly oiled aluminum foil over medium-hot coals; poke holes in foil. Grill as above. FROM FROZEN: Preheat oven to 350ºF. Place frozen breast tenderloins on foil-lined baking sheet and cook 25-30 minutes, to an internal temperature of 170ºF.

SERVING SUGGESTIONS
+ Perfect for salads and stir fry.

http://www.perdue.com/products/details.asp?id=6866&title=PERDUE%C2%AE-PERFECT-PORTIONS%C2%AE-Boneless,-Skinless-Chicken-Breast-Tenders,-Individually-Wrapped,-1.40-lbs.

Shrimp Fettuccine Alfredo w/ Garlic Knot Rolls

Today's Menu: Shrimp Fettuccine Alfredo w/ Garlic Knot Rolls

It was 50 degrees and sunny out today! It was nice to get outside for some fresh air and sunshine. Back on the inside for dinner tonight, Shrimp Fettuccine Alfredo w/ Garlic Knot Rolls.




I love Shrimp so why not jazz it up with some Alfredo Sauce and some Fettuccine! I used a 1 lb. bag of Kroger Brand Jumbo Shrimp, 1/2 jar of Newman's Own Alfredo Pasta Sauce, Al Dente Egg Fettuccine, Sea Salt, Minced Garlic, Shredded Parmesan Cheese, Parsley, Blue Bonnet Light Stick Butter, and Garlic Knot Bread.



To prepare it I preheated my oven to 425 degrees for my Garlic Knot Bread, which will bake for about 6 - 7 minutes. Then cook the fettuccine according to package directions. Meanwhile, in a large saucepan, melt butter and add Newman's Own Alfredo Sauce. Drain Fettuccine; stir into pan. Stir in the Shrimp, Parm Cheese and Sea Salt; heat through. Sprinkle with the Parsley before serving along with the Garlic Knot Bread. I love Shrimp, I love Pasta, and I love this dish! The Newman's Own Alfredo Sauce is a quick and delicious way to make and serve the Sauce, and it's only 90 calories and 3 carbs. This is the first time I've ued the Al Dente Egg  Fettuccine, I picked a couple of bags of this up while at Jungle Jim's Market the other day. Very easy to prepare; boil your water and add the pasta. Heat for 3 minutes and it's ready and it's 190 calories, 31 carbs, and 1 gram of fat. They came out delicious, I'll be using this from now on when I need Fettucine. The recipe made 2 servings. For dessert/snack later some Ritz Whole Wheat Crackers topped with Philadelphia Reduced Fat cream Cheese.


 

Shrimp Fettuccine Alfredo

(Makes 2 Servings)

Ingredients
4 ounces uncooked fettuccine, al dente egg Fettuccine
1/4 pound cooked Jumbo Shrimp, peeled and deveined
1 Tbsp Blue Bonnet Light Stick Butter
1/3 cup grated Parmesan cheese
1/2 teaspoon Sea Salt
2 tablespoons minced fresh Parsley
1/2 Jar Newman's Own Alfredo Sauce


Directions
Cook fettuccine according to package directions. Meanwhile, in a large saucepan, melt butter and add Newman's Own Alfredo Sauce. Drain Fettuccine; stir into pan. Stir in the Shrimp, Cheese and Salt; heat through. Sprinkle with Parsley before serving.



al dente egg fettuccine

Perfect for any occasion, any recipe, whether it is chicken soup, fettuccine alfredo or simply pasta with fresh tomatoes, olive oil and Parmesan cheese. Parents from all over the country write to us saying that even their kids can tell the difference between Al Dente Egg Fettuccine and others. That makes us feel so good!


http://www.aldentepasta.com/product-categories/fettuccines/