Diabetic Dish of the Week - Seven-Grain Bread

I have a Bread to pass along for this week's Diabetic Dish of the Week - Seven-Grain Bread.

Seven-Grain Bread

Ingredients

 3/4-1 1/4 cups all-purpose flour
 1/2 cup seven-grain cereal
 1 package active dry yeast
 2/3 cup water
 1/3 cup applesauce
 2 tablespoons honey
 1 teaspoon salt
 1 egg or 1/4 cup refrigerated or frozen egg product, thawed
 1 3/4 cups whole wheat flour
 1/3 cup shelled sunflower seeds
Directions

 In a large mixing bowl stir together 3/4 cup of the all-purpose flour, the cereal, and yeast; set aside.
 In a medium saucepan combine the water, applesauce, honey, and salt; heat and stir just until warm (120 degrees F to 130 degrees F). Add applesauce mixture and egg to flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in the whole wheat flour, sunflower seeds, and as much of the remaining all-purpose flour as you can.
 Turn out dough onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl; turn once to grease surface of dough. Cover; let rise in a warm place until doubled in size (1 to 1 1/2 hours).
 Punch down dough. Turn out onto a lightly floured surface; cover and let rest for 10 minutes. Lightly grease an 8x4x2-inch loaf pan.
 Shape dough into loaf. Place in prepared pan. Cover and let rise in a warm place until nearly double (30 to 45 minutes).
 Bake in a 375 degree F oven for 40 to 45 minutes or until bread sounds hollow when lightly tapped. (If necessary to prevent overbrowning, cover loosely with foil for the last 10 minutes of baking.) Immediately remove bread from pan. Cool on a wire rack. Makes 1 loaf (16 servings).
Nutrition Facts Per Serving:

Servings Per Recipe: 16
PER SERVING: 111 cal., 2 g total fat 13 mg chol., 151 mg sodium, 20 g carb. 2 g fiber, 4 g pro.

Simple 5-Ingredient Diabetic Meals

Simple 5-Ingredient Diabetic Meals, all from the Diabetic Living On Line website. Healthy and easy to prepare meals.



Simple 5-Ingredient Diabetic Meals
There’s no need to resort to calorie-loaded instant dinners when your pantry and fridge are looking sparse. Low in calories and carbs, these diabetic dinner recipes call for just five ingredients or fewer, so you can make delicious and diabetes-friendly meals without much fuss.

Salmon Tacos
For your next taco night, consider trading the traditional ground beef for healthy, omega-3-rich salmon. Serve the five-ingredient dish plain, or use a few more ingredients for our simple sour cream drizzle......



Saucy Thai Pork
If you order takeout to save time, then this is your go-to recipe for a quick and easy meal. Done in 20 minutes, you can enjoy Thai pork with a side of brown rice for just 23 grams of carb per serving. ...



* Click the link below to get all the Simple 5-Ingredient Diabetic Meals


http://www.diabeticlivingonline.com/diabetic-recipes/main-dishes/simple-5-ingredient-diabetic-meals?sssdmh=dm17.757023&esrc=nwdlo090214

Light & Fresh Diabetic Lunch Recipes

Light & Fresh Diabetic Lunch Recipes all from Diabetic Living On Line website.

Light & Fresh Diabetic Lunch Recipes
Don't let a busy day tempt you into ordering high-calorie, carb-heavy fast food on your lunch break. Our low-calorie lunches (all around 300 calories or less) are tasty and fit well into a diabetic meal plan. Plus, these sandwiches, wraps, and soups are quick and easy to prepare.




Hummus and Avocado Salad Sandwiches
When you need a quick and simple lunch, make a vegetarian melt. To keep this low-carb recipe healthy, we stuffed peppery arugula and creamy avocado inside a whole wheat sandwich thin spread with hummus.....






Open-Face Reubens
This light version of the traditional Reuben sandwich contains reduced-fat Swiss cheese and lower-sodium deli roast beef. Lose the top slice of bread to make it a low-carb lunch....






* Click the link below to get all the great ideas, tips, and recipes.


http://www.diabeticlivingonline.com/diabetic-recipes/sandwich/light-fresh-diabetic-lunch-recipes/page/1/0?sssdmh=dm17.726701&esrc=nwdlo031114

Sans Sucre Mousse Mix - Cheesecake

Sans Sucre Mousse Mix - Cheesecake

For dessert tonight I tried a new one, Sans Sucre Mousse Cheesecake Dessert Cup. Something  a little different and turned out real good! Only 80 calories and 7 carbs per serving.
desert, diabetes


Sans Sucre Mousse Mix - Cheesecake

Smooth, rich, creamy...and no sugar added! We say "enjoy the guilt"...and you can, with our Cheesecake Mousse Mix, now sweetened with SPLENDA. Sans Sucre Mousse is also low-fat, low-cholesterol, and contains just 70 to 75 calories per serving. Each gourmet flavor is produced with the finest domestic and imported ingredients...quality that is apparent in every delicious spoonful. No cooking required; simply add skim milk, chill, and serve. It's so easy, you'll love using it to create luscious pies, tarts, parfaits...an array of gourmet desserts! Each 4 oz. box contains two pouches making 4 servings each...total 8 servings. Available in 8 tempting flavors.

Ingredients
Nonfat Dry Milk, Cream Cheese Solids, Modified Corn Starch, Maltodextrin, Partially Hydrogenated Cottonseed and Soybean Oils, Calcium Caseinate, Propylene Glycol Esters of Fatty Acids, Tetrasodium Pyrophosphate, Acetylated Monoglycerides, Dipotassium Phosphate, Sodium Caseinate, Microcrystalline Cellulose, Mono and Diglycerides, Natural and Artificial Flavors, Sucralose (Splenda Brand), and Artificial Color (Fd&c Yellow No. 5 and No. 6).

Directions
One Envelope Yields: Four 1/2 cup servings. Pour 3/4 cup (6 fluid ounces) very cold skim milk into a mixing bowl. Add the contents of 1 envelope Sans Sucre Cheesecake Mousse. Using an electric mixer, blend on lowest speed until mix is blended. Slowly increase the mixer speed until highest speed is reached, whipping for a total of 5 minutes. Pour into 4 dessert dishes and refrigerate 2 hours before serving.


Nutrition Facts
Serving Size 1/8 package (14 g)
Per Serving % Daily Value*
Calories 60

Calories from Fat 13

Total Fat 1.5g 2%

Saturated Fat 1.0g 5%

Cholesterol 5mg 2%

Sodium 80mg 3%

Carbohydrates 8.0g 3%

Dietary Fiber 0.0g 0%

Sugars 4.0g

Protein 3.0g

Vegetarian Chili

Thank you to Connie for passing this along!


Vegetarian Chili


Ingredients

1 tablespoon extra virgin olive oil
1 jalapeno pepper, seeds removed, fine chopped
1/4 cup chopped onion
1 1/3 cups red & yellow peppers, chopped
6 teaspoons chili powder
2 teaspoons ground cinnamon
1 1/2 teaspoons paprika
1/4 teaspoon garlic powder
1/2 teaspoon ground (cayenne) red pepper
1/3 cup Splenda Granular
3 tablespoons cider vinegar
1 (28-ounce) can crushed tomatoes with thick tomato puree
2 (15-ounce) can black beans (Do Not Drain!)
2 (15-ounce) cans dark red kidney beans (Do Not Drain!)
1 (15-ounce) can cannellini beans (Do Not Drain!)
1 (10-ounce) box Corn kernels, frozen
Sea Salt to taste (optional)


Directions

In a large, non stick, stock pot heat olive oil. Sauté jalapeno, onions, and red & yellow peppers over medium heat until onions are translucent (5 to 8 minutes).
Add the remaining ingredients and slowly bring to a boil. Cover pot and simmer on low heat for 20 minutes. Serve hot.*
Makes 16 servings.

Note: If spicier chile is preferred, increase the ground cayenne red pepper to 1 teaspoon, & increase the chili powder to 7 teaspoons. If sweeter chili is preferred, increase Splenda Granular to 2/3 cup.

* This chile, like most chiles, tastes best the day after it is made. Refrigerate chile in covered pot overnight. Bring to a boil over a low heat, stirring constantly.

Sweet Potato Cheesecake with Graham Cracker Crust

Thank you to Dave and Tami for passing this along, it's a diabetic friendly dessert. Dave like myself has diabetes 2 and his wife Tami makes this one quite often.





Sweet Potato Cheesecake with Graham Cracker Crust



Ingredients:



1 1/4 cups graham cracker crumbs
1/4 cup butter, melted. (Blue Bonnet Light Stick Butter)
2 pounds orange-fleshed sweet potatoes
3 (8-ounce) containers fat-free cream cheese, softened
1/2 cup Splenda No Calorie Sweetener, Granulated
1/3 cup non-fat sour cream
1/4 cup fat-free half-and-half
3 large eggs or 3/4 cup Egg Beater's
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg





Directions:



Preheat oven to 350°F (175°C). Mix together graham cracker crumbs and 1/4 cup melted butter. Press mixture into the bottom of a 9 1/2 inch springform pan. Bake 10 minutes. Cool. Don't turn the oven off.
Place potatoes in a baking dish. Bake until a knife inserted in center goes through easily, about 1 hour. Don't turn oven off. Cool sweet potatoes enough to handle, peel, and puree.
Transfer 1 1/2 cups of sweet potato puree to a large bowl. Mix in cream cheese, Splenda® Granulated Sweetener, sour cream and 1/4 cup half-and-half; beat until smooth. Beat in eggs one at a time, blending well after each. Season with cinnamon and nutmeg. Pour filling into crust.
Bake until tester inserted in center comes out clean, 1 hour. Turn off the oven. Let cake stand 1 hour in oven with door ajar. Cool to room temperature, and refrigerate to chill.
Makes 12 servings.



Nutritional Information Per Serving (1/12 of recipe): Calories: 230; Calories from Fat: 60; Total Fat: 7g; Saturated Fat: 3g; Cholesterol: 70mg; Sodium: 440mg; Total Carbs: 30g; Dietary Fiber: 3g; Sugars: 7g; Protein: 12g

Lemon Chicken

A low carb and low calorie Chicken Dish.


Lemon Chicken


Ingredients:

4 skinless, boneless chicken breast halves (about 1 1/4 pounds total)
1/3 cup all-purpose flour
1/4 teaspoon black pepper
Sea Salt, to taste
2 tablespoons Blue Bonnet Light Stick Butter
1 cup Swanson Low Sodium Chicken Broth
1/4 cup lemon juice
1 tablespoon cornstarch
1/4 cup sliced green onions
Lemon slices, cut in half (optional)


Directions;

Place each chicken breast half between two pieces of plastic wrap. Pound lightly with the flat side of a meat mallet to 1/4 inch thick. Remove plastic wrap.
In a shallow dish stir together flour and black pepper. Coat chicken with flour mixture, shaking off any excess.
In a large skillet heat butter over medium heat. Add chicken and cook for 4 to 6 minutes or until chicken is no longer pink (170°F / 80°C), turning once. Remove from skillet; cover and keep warm.
For sauce, in a small bowl stir together chicken broth, lemon juice, and cornstarch. Add to skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in green onions. If desired, top chicken with lemon slices. Spoon sauce. over chicken.
Makes 4 servings.

Apple Tarts in Phyllo Dough

Apple Tarts in Phyllo Dough

Tarts:
2 Golden Delicious apples
2 tablespoons packed brown sugar
1 tablespoon fresh lemon juice
1/2 teaspoon ground cinnamon
vegetable oil cooking spray
4 sheets phyllo dough, thawed according to package instructions
white of 1 large egg, lightly beaten

Topping:
1/2 teaspoon ground cinnamon
1 teaspoon granulated sugar

Preheat oven to 350°F (175°C), center oven rack and line a baking sheet with parchment baking paper.
Peel, quarter and core the apples. Cut the apple quarters into thin slices and combine in a bowl with the brown sugar, lemon juice and cinnamon.
Spray each of the phyllo sheets with vegetable oil cooking spray and fold in half lengthwise. Spray again, then fold in half crosswise. Spray once more. Each phyllo dough sheet will be one quarter its original size.
Place 2 tablespoons of the apple mixture in the center of each phyllo sheet and fold all 4 corners into the center overlapping them slightly. Brush with the egg white. For the topping, mix together the cinnamon and sugar; sprinkle it evenly over the tops. Make 4 slits in each envelope to allow steam to escape during cooking.
Bake the tarts until slightly golden brown and hot in the center, about 15 minutes. Serve hot or at room temperature.

Makes 4 tarts.

Calories Per Serving: 90, Fat (g): .5, Calories from fat (%): 6, Cholesterol (mg): 0, Carbohydrates (g): 19, Protein (g): 2, Fiber (g): 2, Sodium (mg): 50.

Source: Adapted from The Everyday Gourmet Diabetes Cookbook by Mary Donkersloot, R.D. (Clarkson Potter, 1998).

Five Bean Soup

Thank you David, a delicious sounding recipe! Low fat and Diabetes Friendly.



Five Bean Soup

Ingredients

5 (16-ounce each) packages dried beans: lima, great northern, kidney, pinto and split peas (enough for four batches of soup)
3 beef bouillon cubes
3 tablespoons dried chives
1 teaspoon dried savory
1 teaspoon sea salt (optional)
1/2 teaspoon ground roasted cumin
1/2 teaspoon freshly ground black pepper
1 bay leaf
2 1/2 quarts water
1 (14 1/2-ounce) can stewed tomatoes




Directions

Combine beans; divide into four equal 1 pound batches or about 3 3/4 cups each.
To Make Batch of Soup: Wash one batch of beans. Place in a large kettle; add enough water to cover bean. Bring to a boil; cook for 3 to 4 minutes. Remove from heat; cover and let stand 1 hour.
Tie spices in a cheesecloth bag.
Drain and rinse beans. Return to kettle; add spices and 2 1/2 quarts water. Bring to boil, reduce heat; cover and simmer for 1 1/2 hours or until beans are tender, stirring occasionally.
Add tomatoes and heat through. Remove spices and serve.
One batch makes 14 servings (3 1/2 quarts).

Nutrition Information Per Serving (1 cup): 191 calories, 293 mg sodium, 0 mg cholesterol, 35 gm carbohydrate, 13 gm protein, 1 gm fat.

St. Patrick's Day Diabetic Friendly Recipes

A few St. Patrick's Day Diabetic friendly recipes off the web site of http://diabeticgourmet.com/recipes/Holidays_and_Special_Occasions/Saint_Patricks_Day/
If you have never checked the site out, it's time. It's full of healthy recipes.

Corned Beef Stuffed Cabbage Rolls

Servings: 6

Ingredients

1 large head cabbage
1 small onion, chopped
2 stalks celery, chopped
1 tablespoon vegetable oil
1 can (15 ounces) corned beef hash
1 cup canned spaghetti sauce, divided
1/4 cup dry breadcrumbs
1/3 cup chopped parsley
Directions

Separate 12 large outer leaves from the cabbage head; set aside the remaining cabbage head. Remove the center vein from each leaf so it becomes more pliable. Soften the cabbage leaves in boiling water for 2 to 3 minutes. Remove from water with a slotted spoon; set aside until cool enough to handle.
Chop 1 cup of cabbage from the remaining cabbage head. Save any leftover cabbage to use in a salad, soup or stir-fry dish. Cook and stir the chopped cabbage, onion and celery in oil over medium heat in a medium, non-stick skillet until onion is translucent, about 10 minutes. Add corned beef hash, breaking it up with a spoon; mix gently. Heat over medium heat for about 5 minutes. Add 1/4 cup spaghetti sauce and breadcrumbs, mix well. Cool slightly.
Spoon about 1/4 cup of the corned-beef mixture onto each cabbage leaf. Roll, tucking the ends in. Arrange cabbage rolls, seam side down, in a shallow baking dish. Pour remaining spaghetti sauce over cabbage rolls. Bake at 350ºF covered for about 25 minutes, until heated through. To serve, spoon spaghetti sauce over cabbage rolls; sprinkle with parsley.
Nutritional Information (Per Serving)
Calories: 210
Protein: 9 g
Sodium: 560 mg
Cholesterol: 25 mg
Fat: 11 g
Saturated Fat: 3.5 g
Dietary Fiber: 3 g
Carbohydrates: 20 g


http://www.diabeticgourmet.com/recipes/html/1062.shtml


Irish Beef Pot Roast with Vegetables

Yield: 8 servings

Ingredients

1 boneless beef bottom round rump roast or beef bottom round (3 to 3-1/4 pounds)
2 packages (24 ounces each) fresh pot roast vegetables (potatoes, onions, carrots, celery)
2 packages (.75 to .88 ounces each) mushroom or brown gravy mix
1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup beer
Chopped fresh parsley (optional)
Directions

Prepare pot roast vegetables: cut potatoes in half (or into quarters if large), onions into 1/2-inch wedges, and carrots and celery into 2-inch pieces; set aside.
Combine gravy mixes, flour, salt and pepper in large bowl. Add vegetables to bowl; toss to coat well. Remove vegetables from flour mixture and place in 5 to 6-quart slow cooker. Add beef roast to bowl, turning to coat evenly with flour mixture. Remove roast and place in slow cooker in center of vegetables.
Whisk beer into remaining flour mixture until smooth; add to slow cooker. Cover and cook on LOW 10 to 11 hours, or on HIGH 6 to 7 hours, or until beef and vegetables are fork-tender. (No stirring is necessary during cooking.)
Remove roast and vegetables. Skim fat from gravy. Carve roast into thin slices. Serve with vegetables and gravy. Sprinkle with parsley, if desired.
Nutritional Information (Per Serving)
Calories: 318
Protein: 39 g
Sodium: 516 mg
Cholesterol: 112 mg
Fat: 9 g
Saturated Fat: 3 g
Dietary Fiber: 3 g
Carbohydrates: 17 g


http://www.diabeticgourmet.com/recipes/html/832.shtml



Green Mashed Potatoes

Makes 4 servings or 2 cups.

Ingredients

1-1/2 lightly-packed cups baby spinach leaves
3/4 lb. small potatoes, preferably yellow-fleshed
1 large garlic clove, peeled
1/4 cup finely chopped scallions, green part only
1 Tbsp. extra-virgin olive oil
Salt and freshly-ground black pepper
Directions

Place the spinach in a food processor. Whirl, stopping as needed to scrape down the sides of the bowl, until the spinach is finely chopped and moist but not pureed. (This step can also be done with a large, sharp knife.) Set aside.
Place the potatoes and garlic in a saucepan. Add cold water until the level is 2-inches above the potatoes. Set over medium-high heat until the water boils, then reduce the heat and cook until the potatoes are very soft, 20 to 25 minutes, depending on their size.
Drain the potatoes and garlic in a colander, then immediately return them to the hot pot, shaking the pot until the potatoes look dry. With a fork, roughly mash the potatoes to break them up. Add the spinach, scallions and oil. Mash until the potatoes are fluffy and bright green, with the skins well mixed in. The spinach will be wilted rather than soft. Season to taste with salt and pepper. Serve immediately.
Nutritional Information (Per Serving)
Calories: 103
Protein: 2 g
Sodium: 22 mg
Fat: 4 g
Saturated Fat: 0.5 g
Dietary Fiber: 3 g
Carbohydrates: 16 g


http://www.diabeticgourmet.com/recipes/html/639.shtml

Chocolate-Chocolate Cupcakes

Chocolate-Chocolate Cupcakes

1/2 cup cocoa
1/2 cup boiling water
1 1/2 cups sifted cake flour
1 cup SPLENDA® Sugar Blend for Baking
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter
2 large eggs, lightly beaten
1/4 cup milk
1 teaspoon vanilla extract
Preheat oven to 350°F (175°C).
Combine cocoa and boiling water, whisking until blended. Set aside.
Combine flour, SPLENDA® Sugar Blend for Baking, baking soda, and salt in a large mixing bowl. Cut butter into flour mixture with a fork or a pastry blender until crumbly. (This procedure may be done with a mixer at the lowest speed. Cover mixing bowl with a clean tea towel to prevent spattering).
Combine eggs, milk, cocoa mixture and vanilla in a small mixing bowl; add 1/3 of the egg mixture to flour mixture. Beat at low speed of an electric mixer until blended. Beat at medium speed for 30 seconds or until batter is smooth, stopping to scrape down sides of the bowl. Repeat procedure 2 times.
Spoon batter into paper lined muffin tins.
Bake 22 minutes or until a toothpick inserted in center comes out clean. Remove from pan; cool completely on a wire rack. Dust with powdered sugar or frost with Rich Chocolate Frosting.
Makes 18 servings.

Nutritional Facts Per Serving: Calories: 180; Calories from Fat: 80; Total Fat: 9g; Saturated Fat: 5g; Cholesterol: 45mg; Sodium: 160mg; Total Carbs: 21g; Dietary Fiber: 1g; Sugars: 11g; Protein: 2g;

Exchanges Per Serving: 1 1/2 Starches, 1 Fat

http://www.cooksrecipes.com/diabetic/chocolate-chocolate_cupcakes_recipe.html

Happy Holidays! Cookie Recipes

Another good one from Diabetic Living On Line! Just in time for your Christmas Parties some great Diabetic Friendly Cookie recipes! I've left the web link at the end of the post. Merry Christmas all!


Happy Holidays!

If baking cookies is a holiday tradition, you'll love our diabetes-friendly cookies and desserts to make and share. Plus, don't miss our homemade food gifts that are thoughtful and delicious!

Cookie Recipes
Whether you're looking for a holiday treat or an everyday sweet, these carb-conscious cookies hit the spot.

Soft Chocolate Chip Cookies
When you're in the mood for something sweet, remember these soft and satisfying chocolate chip cookies. You can have one as a treat without derailing your diabetic meal plan....

Click the link below to read the entire article.

http://www.diabeticlivingonline.com/diabetic-recipes/holiday/cookie-recipes/?sssdmh=dm17.633788&esrc=nwdlo120412

Bison Sirloin & Sauteed Mushrooms w/ Baked Potato, Sugar Snap Peas, and...

Dinner Tonight: Bison Sirloin & Sauteed Mushrooms  w/ Baked Potato, Sugar Snap Peas, and Whole Grain Bread

Last week I placed an order at http://wildideabuffalo.com/ and promptly received it yesterday! The order arrived very well packaged, well sealed box with styro foam lining. I had ordered  4 premade  - 1/4 Lb  Bison patties and 2 - . 5 oz Bison Petite Top Sirloin Steaks. So for dinner tonight I went with the 5 oz. Bison Petite Top Sirloin Steak. It's just enough for one person. To prepare it I rubbed a light coating of Extra Virgin Olive Oil on it and seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. I then pan fried it in Extra Virgin Olive Oil, about 1/2 a tablespoon, about 3 minutes on the first side and then 3 minutes on the other side. They fried up beautifully! Came out a perfect medium rare. The meat was tender and the taste was unbelievable! I noticed the meat was a darker and richer looking color than other Bison I've had, possibly due to being grain fed. These are really a great Bison Steak. I look forward to trying the Bison 1/4 pound burgers I purchased. I've left a write up and web site link to Wild Idea Buffalo at the end of the post.

Along with the Bison I had some Sauteed Baby Bella Mushrooms. I sauteed them in I Can't Believe It's Not Butter and Extra Virgin Olive Oil. Seasoned with Roasted Cumin, Parsley, and Sea Salt, sauteed for about 4 minutes on medium heat. i also had a Baked Potato AND a couple of slices of Healthy Life Whole Grain Bread. For dessert later a bowl of Breyer's Carb Smart Vanilla Ice Cream topped with Smucker's Sugarless Hot Fudge Topping.


My Order from Wild Idea Buffalo

4 - 1/4-Lb Buffalo Burgers
Prepare for a whole new level of burger. Conveniently pre-made into one-quarter pound patties that are ever so grillable. Dinner ready. Each pack is 1 pound with 4 - 1/4 Lb patties.

Petite Top Sirloin Steak
Famous for their flavor, these juicy steaks are perfect for the grill. The small size makes for a great meal for one. 5 oz.

Wild Idea Buffalo Co.

Preserving land for wild things has been the focus of Dan O’Brien’s life. Bringing buffalo back to their native homeland on the Great Plains has been at the center of his preservation efforts. In 1997, to help keep his small ranch going and to offer an alternative to the industrialized food system, he started a meat company called Wild Idea Buffalo. The idea was simple: supply delicious, healthy, 100% grass-fed meat to consumers interested in sustainability. The wild idea continues today because of Americans like you who care about the food you eat and the world we share.

Grassland restoration is at the core of the Wild Idea Buffalo Ranch. Our land and animal management practices are as close to nature’s intentions as possible. By caring for the land and giving the buffalo room to roam, the prairie is nurtured back to health. Grasses, forbs, and flowers flourish, providing a sustainable eco-system for all creatures great and small. Dan’s vision of large sweeping landscapes with roaming buffalo herds continues to grow and Wild Idea Buffalo Company is now affiliated with other like mind ranchers, including Native American ranchers and Nature Conservancy herds, positively impacting over 150,000 acres of grasslands.

The Wild Idea ranch is located on the Cheyenne River in South Dakota between the Black Hills and the Badlands National Park. Our 28,000 acre ranch winds along the river and borders the Pine Ridge Reservation and the Buffalo Gap National Grassland. We invite you to the ranch, to see the revitalized bison herds, and to join us at our table.
Health Benefits of 100% Grass Fed Buffalo

Wild Idea Buffalo meat is:

Lower in calories, fat, and cholesterol than chicken or fish.
40% more protein than beef.
Nutrient-dense, flavor rich, outrageously lean, and high in antioxidant Omega 3 fatty acids and vitamin E.
100% native grass fed – delivering 3.5x more omega-3 fatty acids than grain-fed bison.
Red Meat That’s Good for You!

Wild Idea Buffalo Meat Nutritional Composition

Based on 100 grams (3.52 ounces) of RAW product:
Meat Source Fat Grams Calories Cholesterol
WIB Ground Buffalo 92% Lean 4.60 128 54.8
Grain-Fed Ground Buffalo 15.93 223 70
Grass-Fed Ground Beef 12.73 192 62
Grain-Fed Ground Beef 15.00 215 68
Ground Pork 21.19 263 72
Ground Chicken 8.10 143 86

source: SDSU Analytical Labs & www.nal.usda.gov/fnic/foodcomp

http://wildideabuffalo.com/

Triple Chocolate Bundt Cake

Found a delicious sounding Diabetic Bundt Cake on the Diabetic Gourmet web site. It's only 189 calories and 33 carbs! I left the link to the recipe and web site at the end of the post. Check it out when you can it's loaded with great Diabetic Friendly recipes.



Triple Chocolate Bundt Cake

Yield: 16 Servings

Ingredients

1 package (18.25 ounces) reduced-fat devil's food cake mix
1 cup fat-free sour cream
1/3 cup fat-free milk
1/4 cup margarine, room temperature
1 teaspoon vanilla
2 eggs
1 package (3.9 ounces) sugar-free chocolate fudge pudding mix
1-2 ounces white baking chocolate, melted
Directions

Mix all ingredients, except white chocolate, in large bowl on low speed until blended. Mix on medium speed 2 minutes.
Pour batter into greased and floured 12-cup fluted cake or tube pan.
Bake at 350 degrees F. until toothpick inserted in center comes out clean, about 45 minutes.
Cool on wire rack 10 minutes; remove from pan and cool completely.
Using small spoon or pastry bag, drizzle chocolate over top of cake.
Nutritional Information (Per Serving)
Calories: 189
Protein: 4 g
Sodium: 418 mg
Cholesterol: 26 mg
Fat: 5 g
Carbohydrates: 33 g
Exchanges: 2 Bread, 1 Fat
Source: 1,001 Delicious Desserts for People With Diabetes

http://diabeticgourmet.com/recipes/html/667.shtml

Marinated Italian Mushrooms

If your a Mushroom lover like I am you like to use them anyway you can. So here's an easy and delicicious recipe for Marinated Italian Mushrooms. I took a jar of Pennsylvania Dutchman Whole Mushrooms and drained the jar of the water. Then refilled the jar with Kraft Reduced Fat Zesty Italian Dressing and refrigerated overnight. Next day you'll have some delicious Marinated Italian Mushrooms, and low calorie and low carb. Great to serve in a recipe dish or just for snacking.

STRAWBERRY SHORTCAKE

STRAWBERRY SHORTCAKE
Ingredients:
1 ½ c flour
¼ c honey
2 ½ Tbsp baking powder
¼ Tbsp salt
6 Tbsp Earth Balance Butter (cut into pieces)
½ c almond, soy, or rice milk
Strawberries, sliced and chilled
Honey

Directions: Set aside the strawberries and honey and combine all remaining ingredients in a mixing bowl. Form 8 biscuits with the resulting dough and place them on a floured cutting board while you work. Transfer the biscuits to an oiled cookie sheet

Add sliced strawberries on top and drizzle honey on each warm cake. Enjoy!

Recipe courtesy of Dairy Free Cooking

http://www.shape.com/healthy-eating/cooking-ideas/3-amazing-vegan-dessert-recipes?page=3

Tofu Spaghetti and Turkey Meatballs

Dinner Tonight: Tofu Spaghetti and Turkey Meatballs

Tofu Spaghetti! This is a great Pasta substitute. I used House Tofu Shirataki Spaghetti Shaped.  I rinsed and heated the Tofu by the instructions, which I left at the bottom of the post along with description and web links. Plus it's only 20 calories and 3 carbs per serving! It comes packaged 2 servings per bag and with the low calories and low carbs you can have both servings for only 40 calories and 6 carbs. That's a huge difference between whole wheat pasta and the tofu calorie and carb count. You'll have to give this a try I think you'll be surprised. I left the Tofu info and web site link at the bottom of the post.

For my sauce I used my favorite pasta Sauce, Bella Vita Low Carb Meat Flavored Pasta Sauce. If you watching the calories and carbs this sauce is the Bomb! Comes in Roasted Garlic and Meat Flavored and is only 70 calories and 6 carbs! The Meatballs were Honey Suckle White Turkey Meatballs. Love these Meatballs great flavor and they make a delicious Meatball Sub! They are 190 calories and 6 carbs per serving (3 Meatballs). I seasoned it with McCormick Grinder Italian Seasoning and topped everything with a sprinkle of Kraft Shredded Parm and Kraft 2% Shredded Sharp Cheddar. 330 Calories and 16 carbs for a Spaghetti Dinner, not including your bread. For dessert later a Yoplait Chocolate/Banana Smoothie.

House Tofu Shirataki.
Tofu Shirataki is a great pasta alternative made from blending the root of the Konnyaku – a member of the yam family and tofu.
It is a healthy, uniquely textured noodle – that pleases people of all ages!

VARIETY OF SHAPES:
Macaroni New!
Spaghetti
Fettuccine
Angel-Hair

*The Macaroni shape is available in only selected retailers.

LOW CARB – only 3g of carbs per serving
LOW CALORIE – 20 calories per 4 oz serving
FIBER – 2g per serving
NO CHOLESTEROL
NO SUGAR
GLUTEN-FREE, DAIRY-FREE
CONTAINS 10% CALCIUM
VEGAN
KOSHER CERTIFIED

*TOFU SHIRATAKI CANNOT BE FROZEN

Directions:
Step 1: Empty your noodles into a strainer, and rinse them with water to get rid of the liquid they were packed in.

Step 2: Dry them as thoroughly as possible by blotting with paper towels — remove as much moisture as possible. We cannot stress enough how important this is.

Step 3: Cut them up a bit; they can be VERY long. (Fun fact: We once found a noodle that was six feet long!) Kitchen shears (scissors you use only for food) make this super-easy.

Step 4: Heat your noodles for a minute or two in the microwave or in a skillet on the stove. (If microwaving, you may want to blot for liquid one more time before adding sauce.)

http://www.house-foods.com/Tofu/tofu_shirataki.aspx

http://www.hungry-girl.com/biteout/show/2157

Boar's Head Turkey Pastrami Sandwich w/ Anti Pasta Salad

Dinner Tonight:  Boar's Head Turkey Pastrami Sandwich w/ Anti Pasta Salad



Started the day off by going to my bi-monthly visit to Jungle Jim's Market. As usual when going there it's an adventure in grocery shopping! There are deli's and then there is Jungle Jim's Deli, which is incredible! They carry every known Boar's Head product there is. The produce and meat's is second to none. I picked up some Purple Potatoes, Polenta, Rainbow Trout and stock up on some Snapple among other things. I also loaded some of that delicious Boar's Head Meats. Needless to say guess what's for dinner!

I had a Boar's Head Turkey Pastrami Sandwich. To make the sandwich I used the Turkey Pastrami, 2 slices of Oscar Mayer Low Sodium Turkey Bacon, Boar's Head Colby Longhorn Cheese, Boar's Head Savory Cajun Style Mayo, and Lettuce. Served on Healthy Life Whole Grain Sliced Bread that I toasted. I had a side of Jungle Jim's Deli Anti Pasta Salad. For dessert later a Yoplait Chocolate/Banana Smoothie.

One of America's Favorite - Jell-O

Lime Green Jell-O

Jell-O is a dessert that is made by Kraft Foods for a number of gelatin desserts, including fruit gels, puddings and no-bake cream pies. The brand's popularity has led to it being used as a generic term for gelatin dessert across the U.S. and Canada.

Jell-O is sold prepared (ready to eat) or in powder form, and is available in many different colors and flavors. The powder contains powdered gelatin and flavorings including sugar or artificial sweeteners. It is dissolved in very hot water, then chilled and allowed to set. Fruit, vegetables, whipped cream, or other ingredients can be added to make elaborate snacks that can be molded into various shapes. Jell-O must be refrigerated until served, and once set properly, it is normally eaten with a spoon.

There are also non-gelatin pudding and pie filling products under the Jell-O brand. To make pudding, these are cooked on stove top with milk, then either eaten warm or chilled until more firmly set. Jell-O also has an instant pudding product which is simply mixed with cold milk and then chilled. To make pie fillings, the same products are simply prepared with less liquid.

Although the word Jell-O is a brand name, it is commonly used in the United States as a generic and household name for any gelatin products.

Gelatin, a protein produced from collagen extracted from the boiled bones, connective tissues, and intestines of animals, has been well-known and used for many years.

It was popularized in the Victorian era with spectacular and complex "jelly moulds". Gelatin was sold in sheets and had to be purified, which was very time-consuming. It also made gelatin desserts the province of the relatively well-to-do. In 1845, industrialist Peter Cooper (who built the first American steam-powered locomotive, the Tom Thumb), obtained a patent (US Patent 4084) for powdered gelatin.

Forty years later the formula was sold to a LeRoy, New York-based carpenter and cough syrup manufacturer, Pearle B. Wait. He and his wife May added strawberry, raspberry, orange and lemon flavoring to the powder and gave the product its present name in 1897. Unable to successfully market their concoction, in 1899 the Waits sold the business to a neighbor, Orator Francis Woodward, for $450.

Even Woodward struggled to sell the powdered product. Beginning in 1902, to raise awareness, Woodward's Genesee Pure Food Company placed advertisements in the Ladies' Home Journal proclaiming Jell-O to be "America's Most Famous Dessert." Jell-O remained a minor success until 1904, when Genesee Pure Food Company sent enormous numbers of salesmen out into the field to distribute free Jell-O cookbooks, a pioneering marketing tactic at the time. Within a decade, three new flavors, chocolate (discontinued in 1927), cherry and peach, were added, and the brand was launched in Canada. Celebrity testimonials and recipes appeared in advertisements featuring actress Ethel Barrymore and opera singer Ernestine Schumann-Heink.

In 1923, the newly rechristened Jell-O Company launched D-Zerta, an artificially sweetened version of Jell-O. Two years later, Postum and Genesee merged, and in 1927 Postum acquired Clarence Birdseye's frozen foods company to form the General Foods Corporation. By 1930, there appeared a vogue in American cuisine for congealed salads, and the company introduced lime-flavored Jell-O to complement the various add-ins that cooks across the U.S. were combining in these aspics and salads. By the 1950s, these salads would become so popular that Jell-O responded with savory and vegetable flavors such as celery, Italian, mixed vegetable and seasoned tomato. These savory flavors have since been discontinued.

In 1934, sponsorship from Jell-O made comedian Jack Benny the dessert's spokesperson. At this time also was introduced a jingle (created by the agency Young & Rubicam that would be familiar over the next several decades, in which the spelling "J-E-L-L-O" was (or could be) sung over a rising five-note musical theme.

In 1936, chocolate returned to the Jell-O lineup, this time as an instant pudding made with milk. It proved enormously popular and over time other pudding flavors were added such as vanilla, tapioca, coconut, pistachio, butterscotch, egg custard, flan and rice pudding.

New flavors continued to be added and unsuccessful ones were removed: in the 1950s and 1960s, apple, black cherry, black raspberry, grape, lemon-lime, mixed fruit, orange-banana, pineapple-grapefruit, blackberry, strawberry-banana, tropical fruit and more intense "wild" versions of the venerable strawberry, raspberry and cherry. In 1966, the Jell-O "No-Bake" dessert line was launched, which allowed a cheesecake to be made in 15 minutes. In 1971 packaged prepared pudding called Jell-O Pudding Treats were introduced. During this same period, 1-2-3 Jell-O, a gelatin dessert that separated into three layers as it cooled, was unveiled. Until 1987, 1-2-3 Jell-O could readily be found in grocery stores throughout most of the United States, but the dessert is now extremely rare. Jell-O Whip 'n Chill, a mousse-style dessert, was also introduced and widely promoted; it also remains available only in limited areas today.

In 1964, the slogan "There's always room for Jell-O" was introduced, promoting the product as a "light dessert" that could easily be consumed even after a heavy meal.

In 1974, comedian Bill Cosby became the company's pudding spokesperson, and continued to serve as the voice of Jell-O for almost thirty years. Over the course of his tenure as the mouthpiece for the company, he would help introduce new products such as frozen Jell-O Pops (in both gelatin and pudding varieties); the new Sugar-Free Jell-O, which replaced D-Zerta in 1984 and was sweetened with NutraSweet; Jell-O Jigglers concentrated gummi snacks; and Sparkling Jell-O, a carbonated version of the dessert touted as the "Champagne of Jell-O." In 2010, Cosby returned as Jell-O spokesperson in an on-line web series called "OBKB."

In 1989, General Foods was merged into Kraft Foods by parent company Philip Morris (now the Altria Group). New flavors were continually introduced: watermelon, blueberry, cranberry, margarita and piña colada among others. In 2001, Green Jell-O was declared the "Official State Snack" of Utah, with Governor Michael O. Leavitt declaring an annual "Jell-O Week." During the 2002 Winter Olympics in Salt Lake City, the souvenir pins included one depicting green Jell-O.

As of 2008, there are more than 158 products sold under the Jell-O brand name and about 300 million boxes of Jell-O gelatin sold in the United States each year.

Jell-O is also used as a substantial ingredient in a well-known dessert, a "Jell-O mold" the preparation of which requires a mold designed to hold gelatin, and the depositing of small quantities of chopped fruit, nuts, and other ingredients before it hardens and takes on its typical form. Fresh pineapple, papaya, kiwi, and ginger root cannot be used because they contain enzymes that prevent the gelatin from "setting."

A popular alternative recipe calls for the addition of an alcoholic beverage to the mix, contributing approximately one third to one half of the liquid added after the gelatin has been dissolved in the boil. A serving of the resulting mixture is typically called a "Jell-O shot" at parties. The quantity and timing of the addition of the alcohol are vital aspects; it is not possible to make Jell-O shots with only alcohol:

Vodka or rum is commonly used in Jell-O shots, but the shots can be made with almost any type of alcohol. It is important to adjust the proportions of alcohol and cold water to ensure that the mixture set when experimenting with different types of alcohol. The Jell-O shots can be served in shot glasses or small paper cups; using the paper cups makes it easier for the people to eat it, but shot glasses are more attractive. The alcohol in Jell-O shots are contained within the Jell-O, so the body absorbs it slower causing people to underestimate how much alcohol they have consumed. Drinkers must monitor their intake because of this.

As of 2008, LeRoy, New York, is still known as the home of Jell-O and has the only Jell-O Museum in the world, which is located on the main road through the small town. Jell-O was manufactured here until General Foods closed the plant in 1964 and relocated manufacturing to Dover, Delaware. The Jell-O Gallery museum is operated by the Le Roy Historical Society and located at the Le Roy House and Union Free School, listed on the National Register of Historic Places in 1997.

At the museum, visitors can learn about the history of the dessert from its inception. Visitors starting on East Main Street, follow Jell-O Brick Road, whose stones are inscribed with the names of former factory employees. The museum offers looks at starting materials for Jell-O, such as sturgeon bladder and calves' hooves, and various molds.

The Jell-O plant in Mason City Iowa, produces America's entire supply of ready to eat Jell-O gelatin dessert and pudding cups.

A Healthy Breakfast, Lunch, and Dinner Menu

An entire day's menu that's healthy, low calorie, and low carb. All from http://www.diabeticlivingonline.com  Which is full of great ideas and healthy recipes! The link to each recipe is listed with the recipe.

Breakfast:

Scrambled Eggs with Sausage
MAKES: 2 servings
SERVING SIZE: 1 English muffin half and 1-1/2 cups egg mixture
CARB GRAMS PER SERVING: 16

    Nonstick cooking spray
    2 eggs
    2 tablespoons reduced-sodium chicken broth
    Pinch ground black pepper
    1 ounce cooked turkey sausage, sliced
    1/4 cup cherry tomatoes, quartered
    2 tablespoons finely shredded reduced-fat cheddar cheese
    1 whole grain English muffin, halved and toasted

1. Coat a large nonstick skillet with cooking spray. Preheat skillet over medium heat.

2. In a medium bowl, use a whisk or rotary beater to beat together eggs, broth, and black pepper; stir in sliced sausage.

3. Pour egg mixture into hot skillet. Cook over medium heat, without stirring, until mixture begins to set on the bottom and around edges.

4. With a spatula or a large spoon, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking over medium heat until almost set; add tomatoes and cheese. Cook about 1 minute more or until egg mixture is cooked through but is still glossy and moist.

5. Serve over toasted English muffin halves. Makes 2 servings (1 English muffin half and 1-1/4 cups egg mixture per serving)

Nutrition Facts Per Serving:

    Servings Per Recipe: 2
    Calories: 198
    Protein(gm): 14
    Carbohydrate(gm): 16
    Fat, total(gm): 9
    Cholesterol(mg): 231
    Saturated fat(gm): 3
    Monosaturated fat(gm): 3
    Polyunsaturated fat(gm): 2
    Dietary Fiber, total(gm): 2
    Sugar, total(gm): 4

http://www.diabeticlivingonline.com/recipe/pork/scrambled-eggs-with-sausage/

Lunch:

Hot Wing Salad
MAKES: 1 servings
CARB GRAMS PER SERVING: 13

    1/2 of a heart of romaine, sliced
    3/4 cup coarsely chopped cooked chicken breast
    2 tablespoons Buffalo wing sauce,* such as Wing Time® brand
    1 21 gram wedge light blue cheese, such as Laughing Cow® brand, crumbled
    1/4 teaspoon cracked black pepper
    1 tablespoon bottled fat-free blue cheese salad dressing
    1 teaspoon fat-free milk
    1 stalk celery, cut into 4 sticks

1. Arrange romaine on a plate or in a bowl. In a small microwave-safe bowl combine chopped chicken and wing sauce. Microwave on 100 percent power (high) for 40 to 50 seconds or until heated through. Spoon chicken mixture over romaine. Top with crumbled cheese and pepper. In a small bowl combine salad dressing and milk; drizzle over salad. Serve with celery sticks.

Nutrition Facts Per Serving:

    Servings Per Recipe: 1
    Calories: 297
    Protein(gm): 37
    Carbohydrate(gm): 13
    Fat, total(gm): 10
    Cholesterol(mg): 99
    Saturated fat(gm): 3
    Monosaturated fat(gm): 1

http://www.diabeticlivingonline.com/recipe/hot-wing-salad/

Dinner:

Shrimp Po' Boys
SERVING SIZE: 1 sandwich YIELD: 4 sandwiches
CARB GRAMS PER SERVING: 22

    1 1/4 pounds fresh or frozen large shrimp in shells
    1/3 cup light tub-style cream cheese, softened
    1 tablespoon fat-free milk
    1/2 cup finely chopped celery (1 stalk)
    1/2 cup jarred roasted red sweet peppers, drained and chopped
    2 green onions, thinly sliced
    1 teaspoon Cajun seasoning
    2 teaspoons canola oil
    4 1/2-inch slices French bread, toasted
    3 cups torn or shredded romaine lettuce
    Snipped fresh parsley (optional)

1. Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry with paper towels. Set aside. In a small bowl, combine cream cheese and milk, stirring until smooth. Stir in celery, roasted red peppers, and green onions. Set aside.

2. In a medium bowl, combine shrimp and Cajun seasoning; toss to coat. In a large nonstick skillet, heat oil over medium-high heat. Add shrimp; cook for 3 to 4 minutes or until opaque, stirring occasionally. Remove from heat.

3. Divide bread slices among four serving plates. Top with cream cheese mixture, lettuce, and shrimp. If desired, sprinkle with snipped parsley. Makes 4 sandwiches

Nutrition Facts Per Serving:

    Calories: 280
    Protein(gm): 29
    Carbohydrate(gm): 22
    Fat, total(gm): 8
    Cholesterol(mg): 182
    Saturated fat(gm): 3
    Monosaturated fat(gm): 2
    Polyunsaturated fat(gm): 2
    Dietary Fiber, total(gm): 2
    Sugar, total(gm): 3

http://www.diabeticlivingonline.com/recipe/seafood/shrimp-po-boys/