Delicious Low-Carb Meals

Some great Low-Carb Meals ideas and recipes from the Diabetic Living On Line web site. The link is at the bottom of the page to see them all.



Delicious Low-Carb Meals
Our low-carb recipes are tasty and easy to make. Keep track of the carbs you eat, and stick to your
personal guidelines to help control your diabetes.






Tender shredded pork mingles with fresh pineapple and papaya in this low-carb meal. With only 5 grams of carb per serving, this tasty dish is a healthful dinner option for a diabetic meal plan.....






Homemade Walking Tacos
Spice up taco night without going over your carb limit! Buying preportioned 100-calorie packages of nacho cheese-flavor tortilla chips keeps you from adding extra calories, fat, and carbs to your meal.....







* Click the link below for all the Delicious Low-Carb Meals


http://www.diabeticlivingonline.com/diabetic-recipes/main-dishes/delicious-low-carb-meals/?sssdmh=dm17.698730&esrc=nwdlo102213

Easy recipes for healthy soups ready in 30 minutes or less.

From the Eating Well web site, The Soups are on! Easy recipes for healthy soups ready in 30 minutes or less. I left the link to get all the healthy soup recipes.

Easy recipes for healthy soups ready in 30 minutes or less.
Our 30 minute soup recipes are a great way to put a healthy dinner on the table fast. Many of these healthy soup recipes use staples in your pantry. If you have leftovers, freeze them for an easy meal the next time you have a hankering for soup. Try our Ravioli & Vegetable Soup for a comforting meal that won’t leave you hungry or our Chicken & White Bean Soup for a hearty soup full of lean protein and fiber. Download a Free Healthy Recipe Cookbook for Chili, Soups and Stews!




Minestrone with Endive & Pepperoni
Considering that this minestrone soup incorporates mostly frozen vegetables, it is remarkably savory and aromatic. Look for frozen soup or stew vegetables with potatoes, carrots, celery and onion in the mix to give the soup the best flavor. Although pepperoni isn’t traditionally part of minestrone soup, you’ll find it’s a great shortcut to add spicy, complex flavor......




Ravioli & Vegetable Soup
Fresh or frozen ravioli cook in minutes and turn this light vegetable soup into a main course. Look for whole-wheat or whole-grain ravioli in the refrigerated or frozen section of the supermarket. Tortellini can be used instead of ravioli as well......



* Click the link below to get all easy recipes for healthy soups *


http://www.eatingwell.com/recipes_menus/recipe_slideshows/30_minute_soup_recipes

Wild Idea Buffalo Recipe of the Week - Lasagna

I haven't had Lasagna made with Buffalo Italian Sausage, YET! This just sounds like one of those keeper recipes. Another delicious and healthy recipe from Jill O'Brien of Wild Idea Buffalo. I can't wait to try this one!



Lasagna

By: Jill O'Brien

Lasagna (serves 4 to 6)


Ingredients:

1 – Batch Buffalo Meat Sauce
1 – pkg. no boil lasagna sheets
1 – lb. fresh mozzarella, sliced
8oz. – parmesan, grated
* optional roasted zucchini


Buffalo Meat Sauce Ingredients:

1 tablespoon olive oil
1 – pound Buffalo Italian Sausage
1 – onion, diced
1 tablespoon fresh garlic, chopped
1 tablespoon dried oregano
1 tablespoon dried basil
2 teaspoon dried crushed fennel
½ teaspoon fresh rosemary, finely diced
1 teaspoon salt
1 teaspoon black pepper
1/2 – cup red wine
1 quart crushed tomatoes, (rinse jar with 1 cup water)
1 tablespoon brown sugar
½ tablespoon balsamic vinegar
1 tablespoon lemon juice


Preparation of Sauce:

* Heat olive oil in heavy sauce pan over medium high heat.
* Coarsely crumble in Buffalo Italian Sausage and stir once.
*Add onion, garlic and dried spices. Stir to incorporate. Continue to cook until sausage is lightly browned, stirring occasionally.
*Add red wine and stir.
*Add remaining ingredients. Let ingredients come to full heat, stirring occasionally.
*Reduce heat to low and simmer uncovered for 30 minutes or until desired thickness is achieved.  Stir occasionally.
*Season to taste.


Assembly:

* Lightly oil lasagna pan or casserole dish.
* Cover bottom of pan with one cup meat sauce.
* Layer with lasagna sheets, meat sauce, and mozzarella. (Roasted zucchini may be added to layers if you choose.)
* Repeat layers 2 to 3 times based on pan size, ending with a thin layer of meat sauce on top.
* Cover with foil and bake at 375* for 45 minutes or until bubbly.
* Cover top with grated Parmesan and allow to melt or lightly brown.



http://wildideabuffalo.com/2012/lasagna/




Wild Idea Buffalo -1 lb. Italian Sausage

What do you get when you cross a bison and Italian spices? A way to indulge in a fantastic Italian Sausage, with fewer consequences. Tasting straight from the corner meat shop, it creates a healthier form of grilling or Italian dishes, without sacrificing a bit of flavor. One pound package of ground sausage, not in links. 1 lb. Package

Ingredients: Buffalo, Organic Spices:[Black Pepper, Pure Cane Sugar, Crushed Red Pepper, Fennel Seeds, Garlic Powder, Oregano, Paprika] Red Wine Vinegar, Salt, Water.



http://buy.wildideabuffalo.com/products/1-lb-italian-sausage

Wild Idea Buffalo Recipe of the Week - Gangnam Style Buffalo Flank Steak

Passing along 2 Wild Idea Buffalo Recipes this week; Gangnam Style Buffalo Flank Steak/Gangnam Style Lettuce Wraps and Gangnam Style Buffalo Stew. The Stew is prepared the same way as the Gangnam Style Lettuce Wraps but you'll be adding some additional items to it. It all comes from the http://wildideabuffalo.com/ web site. You can purchase the Buffalo Flank Steak on line also. You can also check out all Jill O'Brien's Wild Idea Buffalo Delicious Recipes!





Gangnam Style Buffalo Flank Steak

By: Jill O'Brien

This recipe was inspired by my new addiction to the “Gangnam Style” dance.

The Korean word gangnam, stands for the south side of Seoul, were there are many fancy restaurants and shops. My recipe is a rendition of Bulgogi (Korean B.B.Q.), which can be served a variety of ways. Here are two of my favorite renditions.

Note: Traditionally the Koreans use high end cuts, but I find that this is not necessary. The flank steak becomes very tender in the marinade. You are going to love this recipe. Get your gangnam on!

Ingredients:

2 lbs. Buffalo Flank Steak
1/2 cup Braggs Amino Liquids
2 Tb. Sesame Oil
6 cloves garlic
1 Asian pear, or pear, peeled & cored
4 green onions, chopped
1 tsp. black pepper
2 Tb. sugar
1 Tb. red pepper flake




Gangnam Style Lettuce Wraps (serves 8)

Instructions:

* Rinse flank steaks, pat dry and remove any exterior fat.  Place flank steaks on cutting board, using sharp knife cut flank steak on the bias into ¼ “ slices. To cut steaks on the bias, tilt your knife to a 45* angle (the top of your knife blade should be at the 10:00 position). Place sliced flank steaks into a non-reactive bowl.
* Place remaining ingredients in blender and puree.
* Pour marinade over meat and massage into meat. Cover and refrigerate overnight.
* Heat a wok to high heat or place a large sauté pan over high heat. Brush pan with a little sesame oil, once hot add marinated meat to pan. Stir meat in a tossing manner while cooking, for 3 to 4 minutes.
To Serve:

Place meat on platter with leaf lettuce or iceberg lettuce, accompany with warm rice or rice noodles and julienned vegetables of your choice, along with sesame seeds, fresh garlic, grated ginger and red pepper flake.


Gangnam Style Buffalo Stew

Additional ingredients:

1 quart buffalo broth, (or vegetable or beef broth)
4 cups variety vegetables, chopped (I used, peppers, squash, mushrooms and green onion.)
4 cups cooked rice
Instructions:

* Prepare as above through #4.  Pile meat in center of the wok or pan.
* Add vegetables to pan, circling around meat.
* Add broth and bring to a boil.  Push meat down into broth, cover and simmer for 5 minutes.
To Serve: Place ½ cup of rice into bowls and ladle with hot stew. Pass with sesame seeds, grated garlic, fresh ginger and red chili flake.

*Pictures provided by Wild Idea Buffalo*


http://wildideabuffalo.com/2012/gangnam-style-buffalo-flank-steak/

From Eating Well: Our Top 50 Recipes for Summer

From the Eating Well web site it's their Top 50 Recipes for Summer. I left the link at the bottom of the page, check it out!

Full of the season's best produce, our top 50 recipes for summer are perfect for picnics and potlucks.
Whether you’re making a side dish to share at a summer picnic or a no-fuss, easy dinner for a hot summer’s night, our top 50 recipes for summer are perfect recipes to make throughout the summer months. Our best recipes for summer feature lots of healthy fruits and vegetables, including tomatoes, corn, zucchini, blueberries, peaches and more. Try our Baked Parmesan Tomatoes for an easy side dish or Zucchini Rice Casserole for a crowd-pleasing dish to share. Download a Free Cookbook with Our Best Summer Recipes!





Baked Parmesan Tomatoes
A sprinkle of Parmesan and a drizzle of olive oil transform tomatoes into the perfect side dish. Or try sandwiching them between slices of your favorite whole-wheat country bread...





Zucchini Rice Casserole
We pack extra vegetables into this cheesy baked rice casserole. Plus we substitute brown rice for white, reduce the cheese by half and swap turkey sausage for pork sausage. If you're bringing it to a potluck, plan to reheat it before serving.....



Get these and many more light recipes by clicking the link below.


http://www.eatingwell.com/recipes_menus/recipe_slideshows/our_top_50_recipes_for_summer?sssdmh=dm17.675463&utm_source=EWTWNL&esrc=nwewtw061813_Blinktop

Crock Pot Pork Back Ribs w/ Potatoes Au Gratin, Green Beans, and Whole Grain Bread

Dinner Tonight: Crock Pot Pork Back Ribs w/ Potatoes Au Gratin, Green Beans, and Whole Grain Bread

Rain and more rain has started here, for the next 5 days! Started the morning off with some Turkey Goetta, 1 Egg Sunnyside Up, and some lightly buttered Whole Wheat Toast. Then for lunch a Salmon Burger on a Whole grain Bun and for diner Ribs! My Mom purchased the Ribs yesterday at Kroger. She said it had been quite a while since I made any for her so as I always say, "What Mom wants Mom gets!" So I prepared Crock Pot Pork Back Ribs w/ Potatoes Au Gratin, Green Beans, and Whole Grain Bread.



I love fixing these Ribs! The night before I cut the rack in half so they fits in the Crock Pot. I then rub in JB’s Fat Boy Haugwaush BBQ Sauce and place them in Hefty Zip Lock Bag, then into the fridge to marinate all night. JB’s Fat Boy has several sauces and rubs for all meats. I’ve use them all and purchase them at a local Kroger. So back to the ribs. Next day I line my Crock Pot with a Reynolds Crock Pot Bag. Another fantastic invention! No scrubbing the Crock Pot with these after using just throw the bag away and wipe out the Crock Pot of any moisture, clean up done! I spray the bag with Pam Spray and add my ribs to the Crock Pot. I just tighten the lid, turn it on low, and I’m done. I cook them anywhere from 7 – 8 hours, I cooked these for dinner tonight for 8 hours. After about 5 hours I poured about a half bottle of the BBQ Sauce over top the ribs. The aroma through out the day is amazing! The only hard part is trying to get the ribs out whole, they’re so tender they fall apart. No knives needed, the bones just pull out. Fantastic flavor, moist and tender, and very easy to prepare.

For side dishes my Mom prepared some more of the fresh Green Beans, or a Mess of Beans as she says, she had purchased from Jungle Jim's Market and i prepared some Idahoan Au Gratin Homestyle Casserole,along with Aunt Millie's Light Whole Grain Bread. I left the Idahoan Product info and instructions at the end of the post. For dessert a slice of baked Pillsbury Nut Quick Bread with 2 scoops of Breyer's Carb Smart Vanilla Ice Cream.






Idahoan Au Gratin Homestyle Casserole

Product Description
There’s no better way to start a savory Au Gratin homestyle casserole than with world-famous Idaho® potatoes, which is why you’ll taste only 100% grown-in-Idaho potatoes in this rich & cheesy side. For family meals or for special occasions, this cheesy, delicious dish is sure to please.

Preparation Instruction
Oven Directions
Best for Golden Browning

PREHEAT oven to 450°F. COMBINE potatoes and sauce mix in 1 1/2 quart baking dish.
STIR in 1 1/2 cups boiling water, 3/4 cup milk, and 1 1/2 Tbsp. margarine or butter with whisk.
BAKE uncovered for 25 minutes or until top is golden brown and potatoes are tender (sauce will thicken slightly when cooling).
Remove from oven and let stand a few minutes before serving.
BAKING NOTES: To prepare 2 casseroles at once, double all ingredients, increase baking dish size accordingly, and bake about 30 min. To bake potatoes and roast meat at the same time, bake at 375°F for about 45 min; 350°F for about 50 min; or 325°F for about 60 min.

Nutrition Facts
Amount Per Serving Unprepared Prepared
Calories 100 160
Total Fat 1g* 2% 9%
Saturated Fat 0g 0% 8%
Trans Fat 0g
Cholesterol 0mg 0% 2%
Sodium 590mg 25% 28%
Total Carbohydrates 20g 7% 8%
Dietary Fiber 1g 4% 4%
Sugars 2g
Protein 2g

http://www.idahoan.com/products/retail/augratin-homestyle-casserole

Chip-Crusted Fish Fillets w/ Fried Sliced Fingerling Potatoes, Sugar Snap Peas...

Dinner Tonight: Chip-Crusted Fish Fillets Fried Sliced Fingerling Potatoes, Sugar Snap Peas, and Whole Grain Bread

Warm day today, near record high in the 60's! But a long day inside, both parents sick today with the stomach flu that's going around. So between getting some prescriptions filled, cleaning and doing the male nurse thing my day was pretty full. All Mom and Dad wanted Soup for their dinner and for mine another new recipe, Chip-Crusted Fish Fillets. I prepared Chip-Crusted Fish Fillets Fried Sliced Fingerling Potatoes, Sugar Snap Peas, and Whole Grain Bread.


The  Chip-Crusted Fish Fillets recipe I came across while browsing the Cooking Light/ My Recipes web site. When I first saw it I passed it up because I was thinking Chips would create a lot carbs and calories but it just sounded good and I went back to look at the carb and calorie count and it wasn't too bad, 14.5 carbs and 291 calories. To prepare it I needed; 4 (6-ounce) cod fillets (or other firm white fish), 2 teaspoons canola mayonnaise, 1/8 teaspoon salt, 1 (2-ounce) package salt and vinegar kettle-style potato chips, crushed, and 1/2 cup light ranch dressing. I used Cod as my Fish, Kraft Reduced Fat Mayo w/ Olive Oil for the Mayo, Kraft Fat Free Ranch Dressing, and Lay's Kettle Style Salt and Vinegar Potato Chips. I cut those Calories and Carbs where I can. To prepared I first preheated the oven to 400°. Then I arranged fillets on a parchment-lined baking sheet. I brushed 1/2 teaspoon mayonnaise over top of each fillet; sprinkled evenly with sea salt. Gently pressed about 2 tablespoons of the crushed chips evenly on top of each fillet. Baked the fish at 400° for 10 minutes or until fish flakes easily when tested with a fork. Served it with ranch dressing. An excellent baked Fish Recipe! The Cod came out moist and the Chip topping was a different spin. It gave it a great crunch and flavor.


For my side dishes I  had Fried Sliced Fingerling Potatoes, Sugar Snap Peas, and Whole Grain Bread. For the Potatoes I sliced the Fingerling Potatoes length wise and seasoned them with McCormick Grinder Sea Salt and Black Peppercorn. I then fried them on medium heat in Canola Oil until done and browned on both sides. The Sugar Snap Peas were leftover from the other night so all I had to do was warm them up and used Healthy Life Whole Grain Bread. For dessert/snack later slices of Sargento Ultra Thin Swiss Cheese, Old Wisconsin Turkey Sausage Bites, and Ritz Whole Grain Crackers.





Chip-Crusted Fish Fillets

The tang in the salt and vinegar chips mellows as the fish bakes in the oven, creating a crunchy spin on fish and chips. Look to hook-and-line-caught Atlantic or Pacific cod for the most sustainable choice.

Ingredients:

4 (6-ounce) cod fillets (or other firm white fish)
2 teaspoons canola mayonnaise
1/8 teaspoon salt
1 (2-ounce) package salt and vinegar kettle-style potato chips, crushed
1/2 cup light ranch dressing


Preparation:

1. Preheat oven to 400°.
2. Arrange fillets on a parchment-lined baking sheet. Brush 1/2 teaspoon mayonnaise over top of each fillet; sprinkle evenly with salt. Gently press about 2 tablespoons crushed chips evenly on top of each fillet. Cook fish at 400° for 10 minutes or until fish flakes easily when tested with a fork. Serve with ranch dressing.


Nutritional Information
Amount per serving
Calories: 291
Fat: 11.3g
Saturated fat: 1.2g
Monounsaturated fat: 5.7g
Polyunsaturated fat: 2.8g
Protein: 31.7g
Carbohydrate: 14.5g
Fiber: 0.8g
Cholesterol: 79mg
Iron: 1.4mg
Sodium: 549mg
Calcium: 49mg

Laraine Perri, Cooking Light
DECEMBER 2011

http://www.myrecipes.com/recipe/chip-crusted-fish-fillets-50400000117838/

Pumpkin Lasagna

A Halloween Pumpkin Dish recipe passed along from my friend Aimee! Happy Halloween All!


Pumpkin Lasagna

Ingredients
1/2 pound sliced fresh baby bella mushrooms
1 small onion, minced
1/2 teaspoon sea salt, divided
2 teaspoons extra virgin olive oil
1 can (15 ounces) solid-pack pumpkin
1/2 cup half-and-half cream
1 teaspoon dried sage leaves
1/4 teaspoon nutmeg
Dash pepper
9 no-cook lasagna noodles
1 cup reduced-fat ricotta cheese
1 cup (4 ounces) shredded 2% mozzarella cheese
1 cup freshly grated Parmigiano-Reggiano


Directions
*In a small skillet, saute the mushrooms, onion and 1/4 teaspoon salt in oil until tender; set aside. In a small bowl, combine the pumpkin, cream, sage, pepper and remaining salt.
*Spread 1/2 cup pumpkin sauce in an 11-in. x 7-in. baking dish coated with cooking spray. Top with three noodles (noodles will overlap slightly). Spread 1/2 cup pumpkin sauce to edges of noodles. Top with half of mushroom mixture, 1/2 cup ricotta, 1/2 cup mozzarella and 1/2 cup  Parmigiano-Reggiano cheese. Repeat layers. Top with remaining noodles and sauce.
*Cover and bake at 375° for 45 minutes. Uncover; sprinkle with remaining Parmigiano-Reggiano. Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Yield: 6 servings.

*The lasagna can be wrapped tightly and refrigerated or frozen for a make-ahead meal. Reheat, covered, until hot, 45 minutes to 1 hour, then uncover and bake for 10 to 15 minutes more.

Whole Wheat Mac and Cheese

2 Cups (8 oz.) Ronzoni Healthy Harvest Penne Rigate (Uncooked)
10 oz. of Velveeta Cheese
3/4 cup of Kraft 2% Milk Italian Three Cheese
1/3 cup of 2% White Milk
Salt, Pepper, Parsley

1- Cook Pasta as directed, Drain and return to Pan
2- Add remaining ingredients , mix well. Cook on low heat until all cheese
is melted while stirring often. Add salt, pepper and parsley to taste and enjoy!