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/

Wild Idea Buffalo Recipe of the Week - KOFTA KEBABS

This week's Wild Idea Buffalo Recipe of the Week is - KOFTA KEBABS. Perfect Appetizer or that Main Dish for Dinner. Made using Wild Idea Buffalo Ground Chuck along with Spices, and Shallot. Also they've included the recipe for the Tzatziki Sauce with ingredients of; Cucumber, fresh Dill, Cilantro, Garlic, Yogurt, and Lemon Juice. You can find this recipe or purchase the Wild Idea Buffalo Ground Chuck along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One!  https://wildideabuffalo.com/


KOFTA KEBABS
Aromatic herbs and the slightly sweet, clean goodness of Wild Idea’s grass-fed/finished Ground Chuck makes for a winning combination. This recipe makes a wonderful appetizer or could also be served as an entrée.

Ingredients:

3 – tablespoons olive oil
1 – pound ground chuck
½ - cup minced shallot
1 – cup chopped parsley
1 – teaspoon salt
1 – teaspoon black pepper
½ - teaspoon allspice
1 – teaspoon chili flake
1 – teaspoon cardamom
1 – teaspoon cumin
pinch – paprika
zest – of one lemon
skewers soaked in water

Preparation:

1 - Add two tablespoons olive oil to a bowl and crumble in Ground Chuck and remaining ingredients.
2 - Mix together until well incorporated.
3 - Divide between 16 skewers and form meat around skewer.
4 - Place in the freezer for 1 hour or refrigerate for two plus hours.
In a large skillet over medium high heat add the remaining tablespoon of olive oil.
5 - Add kebob skewers and brown on each side for 1minute or until meat is browned. Turn and repeat on other side.
6 - Turn kabobs on their edges, leaning first up to edge of pan and lightly brown for 30 seconds. Repeat and do other edge.
7 - Remove from heat and serve.
Accompany Kofta Kebobs with pita bread, sugar snap peas, cucumbers, baby arugula and Tzatziki Sauce.

Tzatziki Sauce

My version of this Middle Eastern favorite dipping sauce. Adjust ingredients to your preference.

½ - cucumber, half peeled, chopped
2 – tablespoons fresh dill
½ - cup cilantro
1 or 2 – cloves garlic
1½ - cups whole fat yogurt
2 – tablespoons fresh lemon juice

Preparation:

*Process cucumber, dill, cilantro and garlic in food processor. *Pour cucumber mixture through cheesecloth lined strainer to remove water. *Transfer solid cucumber mixture to a bowl and add yogurt and lemon juice. Stir to incorporate. *Season to taste. Chill to set.

https://wildideabuffalo.com/blogs/recipes/kofta-kebabs

Quick Dinner Recipes for Busy Families

From the EatingWell website and Magazine its Quick Dinner Recipes for Busy Families. Delicious and Healthy Quick Dinner Recipes for Busy Families with recipes like; Quinoa Veggie Burger, Shrimp Fried Rice, and Maple-Chili Glazed Pork Medallions. Find these recipes and more all at thew EatingWell website. Plus don't forget to subscribe to one of my favorite Cooking Magazines, the EatingWell Magazine. So Enjoy and Make 2019 a Healthy One!  http://www.eatingwell.com/

Quick Dinner Recipes for Busy Families

20 weeknight-friendly dinner recipes for a month of easy meals.


Quinoa Veggie Burger
Even meat-lovers will crave this vegetarian burger: toasted pecans, mushrooms, Cheddar cheese, fresh herbs and red quinoa pack this recipe full of delicious flavor. Red quinoa gives the burgers the perfect color, but white quinoa is fine too. These quinoa veggie burger patties hold together well for freezing, making for a quick and easy meal. Defrost overnight in the refrigerator before cooking. Serve with your favorite burger garnishes......


Shrimp Fried Rice
This healthy shrimp fried rice recipe is packed with vegetables and makes 4 generous servings, so you'll need to use a large skillet that is at least 12 inches wide. A large wok also works well. If you have cooked rice on hand, omit Step 1 and add 2 1/2 cups cooked rice to the pan in Step 5..........


Maple-Chili Glazed Pork Medallions
Pork medallions are quick and easy to prepare, and are particularly tasty with a maple-chili glaze..........



* Click the link below to get all the Quick Dinner Recipes for Busy Families
http://www.eatingwell.com/recipes/22353/cooking-methods-styles/quick-easy/dinner/busy-families/slideshow/quick-dinner-recipes-for-busy-families/

Wild Idea Buffalo Recipe of the Week – LASAGNA

This week’s Wild Idea Buffalo Recipe of the Week is – LASAGNA. Here’s a recipe that will take your Lasagna to a higher level! Lasagna using Wild Idea Buffalo Italian Sausage. I made Italian Buffalo Meatballs using the Buffalo Italian Sausage, delicious! You can find this recipe and purchase the Wild Idea Buffalo Italian Sausage along with all the other Wild Idea Products. So Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

LASAGNA
This month’s recipe is for Italian Buffalo Sausage Lasagna. It’s a great dish to prepare in advance, to have for days that run too short, or when you are just too tired. There is something about a hot meal at the end of a long day that is so rewarding. A gift really, that says thank you.

(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 Wild Idea 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:

1 – Heat olive oil in heavy sauce pan over medium high heat.
2 – Coarsely crumble in Buffalo Italian Sausage and stir once.
3 – Add onion, garlic and dried spices. Stir to incorporate. Continue to cook until sausage is lightly browned, stirring occasionally.
4 – Add red wine and stir.

5 – Add remaining ingredients. Let ingredients come to full heat, stirring occasionally.
6 – Reduce heat to low and simmer uncovered for 30 minutes or until desired thickness is achieved. Stir occasionally.
7 – Season to taste.
Assembly:

1 – Lightly oil lasagna pan or casserole dish.
2 – Cover bottom of pan with one cup meat sauce.
3 – Layer with lasagna sheets, meat sauce, and mozzarella. (Roasted zucchini may be added to layers if you choose.)
4 – Repeat layers 2 to 3 times based on pan size, ending with a thin layer of meat sauce on top.
5 – Cover with foil and bake at 375* for 45 minutes or until bubbly.
6 – Cover top with grated Parmesan and allow to melt or lightly brown.
https://wildideabuffalo.com/blogs/recipes/93462721-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 Italian dishes, without sacrificing a bit of flavor. Once you’ve tried it will be a staple in your house!
https://wildideabuffalo.com/products/1-lb-italian-sausage

Diabetic Dish of the Week - FALL-APART BEER BRISKET

This week's Diabetic Dish of the Week is a recipe for FALL-APART BEER BRISKET. Drooling just at the name of it! Made using Beef Brisket along with a Dark Stout Beer. This recipe will make some mouth-watering sandwiches! The recipe comes the Diabetic Gourmet Magazine website which has a Diabetic Friendly recipes to please everyone! So check it out today! Enjoy and Make 2019 a Healthy One!  https://diabeticgourmet.com/

FALL-APART BEER BRISKET

Ingredients

2 Tbsp canola oil (30 mL)

1 1/2 lb trimmed beef brisket (750 g)
canola oil cooking spray
1 1/2 cups diced onion (about 1 large onion) (375 mL)
2 tsp minced garlic (10 mL)
1 bottle (12 oz/341 mL) dark stout beer
2 Tbsp cider vinegar (30 mL)
1 1/2 tsp dried oregano leaves (7 mL)
1 tsp dried thyme leaves (5 mL)
3 Tbsp steak sauce (45 mL)
3 Tbsp no-salt-added tomato paste (45 mL)
1/2 tsp salt (2 mL)
6 multigrain bread slices


Directions

1 - Heat 1 Tbsp (15 mL) of canola oil in large, nonstick skillet over medium-high heat. Brown beef 3 minutes on each side. Place beef in slow cooker coated with cooking spray. Heat remaining 1 Tbsp (15 mL) canola oil, cook onions 4 minutes or until beginning to brown, stirring frequently. Stir in garlic and cook 15 seconds.

2 - Remove skillet from heat and stir in garlic, beer, vinegar, oregano, thyme, steak sauce, and tomato paste. Stir until well blended and pour over beef in slow cooker, making sure that beef is covered completely with liquid.

3 - Cover and cook on low setting for 6 hours. Remove beef and place on cutting board. Stir salt into slow cooker mixture. Thinly slice beef (it will shred automatically as you slice). Return beef to slow cooker and stir. Cover and let stand 15 minutes to absorb flavors.

4 - To serve, place strainer in large bowl, strain beef mixture, shaking off excess liquid and place in serving bowl. Serve juices alongside. Place equal amounts of shredded beef on warmed multigrain bread slices (2 oz/60 g per serving) as open-faced sandwiches. Spoon desired amount of liquid over each.

NOTES:
A hearty, comfort food meal with rich flavor. Buy beef brisket that weighs almost 2 pounds before trimming as there is quite a bit of fat to discard. If a sliced brisket is preferred over the shredded variety, cook about 30 minutes less than recommended above. Serving size: 1/2 cup (125 mL) beef, 1/3 cup (75 mL) sauce.


Recipe Yield: Yield: 6 servings
NUTRITIONAL INFORMATION PER SERVING:

Calories: 300
Fat: 10 grams
Saturated Fat: 2 grams
Fiber: 3 grams
Sodium: 500 milligrams
Cholesterol: 45 milligrams
Protein: 29 grams
Carbohydrates: 18 grams

https://diabeticgourmet.com/diabetic-recipe/fall-apart-beer-brisket

3 Bean Turkey Chili

Dinner Tonight: 3 Bean Turkey Chili




To start my Saturday morning off I prepared a Poached Egg, heated up 2 Johnsonville Turkey Breakfast Sausage Links, toasted a Thomas Light 100% Multi Grain English Muffin. Also had my morning cup of Bigelow Decaf Green Tea. Cloudy and raining on and off all day, 61 degrees. My Sinus Headache is a bit better but still annoying. Did a couple of loads of laundry after Breakfast and went and picked up Breakfast for Mom at McDonald's.  After Lunch I cleaned the oven, microwave, and the fridge. I’m making my 3 Bean Turkey Chili for Dinner! I had prepared the Turkey and mixed the Beans last night. So this morning I had the Crock Pot set up and ready along having the Turkey and Beans. So for Dinner its my 3 Bean Turkey Chili for Dinner tonight.


As I said I prepared the Beans and Ground Turkey last night. To prepare the Turkey, I started by browning the Jennie -O Ground Turkey. Using a large skillet sprayed with Pam Cooking Spray and 1 tablespoon of Extra Virgin Olive Oil. Preheat the skillet on medium heat. When heated I add the Ground Turkey and all the Seasonings and Tomato Paste, stirring often. When the Turkey has browned I put it in a large plastic container and on into the fridge after it had cooled a bit. Next I opened all 3 cans of Bush Beans into a large bowl and stirred until mixed. Stored them in a bowl and in the fridge also.


Then this morning I added everything to the Crock Pot. I also added a 1/2 cup of Water, stirred twice, and put the lid on the Crock Pot and set on low for 5-6 hours. Set it and forget it! The full recipe and list of ingredients is at the end of the post. Then sit back and enjoy the aroma, that usually starts after an hour or so of simmering! I love a thick Chili and this one works! The Jennie – O Ground Turkey combined with all those Beans and Spices is a perfect match.





I just love the aroma of the simmering Chili, that usually starts after an hour or so of simmering! I love a thick Chili and this one works! The Jennie – O Ground Turkey combined with all those Beans and Spices is a perfect match. Served it topped with some Sargento Reduced Fat Shredded Sharp Cheddar Cheese and a couple of shakes of Frank’s Red Hot Sauce. I’ll be using the Leftover Chili in a couple of different ways for the couple of days, can’t wait! Chili is even better after sitting in the fridge for a day! I also made some Cornbread Ears. It’s normal baked Cornbread but in a cast iron baking mold in the shape of Ears of Corn. I used Martha White Corn Meal Mix. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.




3 Bean Turkey Chili

Ingredients
1 lb. package Jennie – O Extra Lean Ground Turkey Breast

2 Cans (6 oz.) Hunt’s Tomato Paste
1 Can (16 oz.) Bush’s Chili Beans (Red Beans)
1 Can (16 oz.) Bush’s Chili Beans ( Kidney Beans)
1 Can (16 oz.) Bush’s Chili Beans (Great Northern Beans), drained and rinsed
1 Packet McCormick Chili Mix
1/2 Red Onion (medium), Chopped or Minced
1 Jalapeno Pepper, Unseeded and Chopped
4 Cloves Minced Garlic
1/2 Tsp Ground Cocoa Chili Blend (McCormick)
1/2 Tsp Ground Chipotle Chili Pepper (McCormick)
2 Tbs. Ground Roasted Cumin
2 Tsps Ground Cinnamon
1 Tbs of Cilantro Leaves
5 Dashes of Frank’s Hot Sauce or to taste.
1/2 Cup of Water
Shredded Cheese, I use Grated Dutch Gouda or Sargento Reduced Fat Shredded Cheddar Cheese (Topping)
Oyster Crackers
Frank’s Hot Sauce or to taste.

Directions:
*Brown Turkey in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Add all remaining spices and ingredients except 1 can of the tomato paste and water.
*ADD to slow cooker and add in the remaining 1 can of tomato paste and 1/2 cup of water.
*COVER with lid. Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).

*Serve in bowl or mug with cheese and oyster crackers, A Tablespoon of fat-free sour cream, Chopped Onions, or serve with some home made cornbread.

Kitchen Hint of the Day!

Don't add the herbs yet.........


When making homemade Pizza keep this in mind - Once the pizza comes out of the oven toss on some fresh herbs, fresh tomatoes, parmesan or cracked peppers. The residual heat will partially cook fresh herbs, bringing their flavor to the pizza without losing some of their more delicate flavors and aromas.

Kitchen Hint of the Day!

Use the herbs.....


Toss whole leaves of fresh herbs into salads as a green. Basil and Mint work well.

Kitchen Hint of the Day!

When adding Dried Herbs or Fresh Herbs..........


Add dried herbs at the beginning of your cooking, and fresh herbs at the end.

Diabetic Fish and Seafood Recipes

From the EatingWell website and Magazine its Diabetic Fish and Seafood Recipes. Delicious and Healthy Diabetic Fish and Seafood Recipes. You'll find recipes like; Sole Cakes, Grilled Salmon with Blueberry Sauce, and Shrimp with Basil. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One!  http://www.eatingwell.com/

Diabetic Fish and Seafood Recipes

Find healthy, delicious diabetic fish and seafood recipes, from the food and nutrition experts at EatingWell.


Sole Cakes
Mild-tasting sole is mixed with thyme, seafood seasoning, and Greek yogurt, coated with a panko crust, and served with a fresh-tasting lemony yogurt sauce in this easy baked fish cake entree........


Grilled Salmon with Blueberry Sauce
This quick and simple recipe pairs grilled salmon with a sweet and nutritious blueberry sauce. Serve it with steamed snap peas for a colorful and great-tasting meal...........


Shrimp with Basil
Served on a bed of peppery greens, this simple basil- and garlic-flavored shrimp appetizer makes an impressive presentation.......



* Click the link below to get all the Diabetic Fish and Seafood Recipes
http://www.eatingwell.com/recipes/19955/health-condition/diabetic/dinner/fish-seafood/

One of America's Favorites - Ranch Dressing

Ranch Dressing

Ranch dressing is a type of salad dressing made of some combination of buttermilk, salt, garlic, onion, mustard, herbs (commonly chives, parsley, and dill), and spices (commonly black pepper, paprika, and ground mustard seed), mixed into a sauce based on mayonnaise, or another oil emulsion. Sour cream and yogurt are sometimes used in addition to or as a substitute for buttermilk and mayonnaise. Ranch dressing has been the best-selling salad dressing in the United States since 1992, when it overtook Italian dressing. It is also popular in the US as a dip and flavoring for chips and other foods. In 2017, forty percent of Americans named ranch as their favorite dressing.

In the early 1950s, Steve Henson developed what is now known as ranch dressing while working as a plumbing contractor for three years in the remote Alaskan bush. In 1954, he and his wife Gayle opened Hidden Valley Ranch, a dude ranch at the former Sweetwater Ranch on San Marcos Pass in Santa Barbara County, California, where they served it to customers. It became popular, and they began selling it in packages for customers to take home, both as a finished product and as packets of seasoning to be mixed with mayonnaise and buttermilk. As demand grew, they incorporated Hidden Valley Ranch Food Products, Inc., and opened a factory to manufacture it in larger volumes, which they first distributed to supermarkets in the Southwest, and eventually, nationwide. In October 1972, the Hidden Valley Ranch brand was bought by Clorox for $8 million.

Kraft Foods and General Foods responded with similar dry seasoning packets labeled as "ranch style". As a result, they were both sued for trademark infringement by the Waples-Platter Companies, the Texas-based manufacturer of Ranch Style Beans (now part of ConAgra Foods), even though Waples-Platter had declined to enter the salad dressing market itself out of fear that the tendency of such products to spoil rapidly would damage its brand. The case was tried before federal judge Eldon Brooks Mahon in Fort Worth, Texas, in 1976. Judge Mahon ruled in favor of Waples-Platter in a lengthy opinion which described the various "ranch style" and "ranch" products then available, of which many had been created to compete against Hidden Valley Ranch. Judge Mahon specifically noted that Hidden Valley Ranch and Waples-Platter had no dispute with each other (though he also noted that Hidden Valley Ranch was simultaneously suing General Foods in a separate federal case in California). The only issue before the Texas federal district court was that Waples-Platter was disputing the right of other manufacturers to compete against Hidden Valley Ranch by using the label "ranch style".

Meanwhile, Clorox reformulated the Hidden Valley Ranch dressing several times to make it more convenient for consumers. The first change was to include buttermilk flavoring in the seasoning, meaning much less expensive regular milk could be used to mix the dressing instead. In 1983, Clorox developed a more popular non-refrigerated bottled formulation. As of 2002, Clorox subsidiary Hidden Valley Ranch Manufacturing LLC produces ranch packets and bottled dressings at two large factories, in Reno, Nevada, and Wheeling, Illinois.

During the 1980s, ranch became a common snack food flavor, starting with Cool Ranch Doritos in

A mixed salad with German "Würziges Ranch-Dressing"

1987, and Hidden Valley Ranch Wavy Lay's in 1994.

During the 1990s, Hidden Valley had three kid-oriented variations of ranch dressing: pizza, nacho cheese, and taco flavors.

Ranch dressing is common in the United States as a dipping sauce for broccoli, carrots and celery as well as a dip for chips and "bar foods" such as french fries and chicken wings. It is also a common dipping sauce for fried foods such as fried mushrooms, fried zucchini, fried pickles, jalapeno poppers, onion rings, chicken fingers, and hushpuppies. In addition, ranch dressing is used on pizza, pickles, baked potatoes, wraps, tacos, pretzels, and hamburgers.

In Germany, Kühne produces a product labeled as Würziges Ranch-Dressing (literally "spicy ranch dressing"). It is based on the common recipe but contains additional tomatoes, red bell peppers, and red pepper. Its color is not white but looks like cocktail sauce.

Ranch dressing is produced by many manufacturers, including Hidden Valley, Ken's, Kraft, Litehouse, Marie's, Newman's Own, and Wish-Bone.

Sunday’s Chicken Dinner – Diabetic Grilled Chicken Recipe

This week’s Sunday’s Chicken Dinner recipe is - Diabetic Grilled Chicken Recipe. You'll be using Boneless, Skinless Chicken Breasts along with an assortment of Herbs and Spices. Prepared on the Grill or in the Oven. The Dish is 144 calories and 1 carb per serving! The recipe is off the Diabetes Self Management website where you'll find a huge selection of Diabetic Friendly Recipes. Enjoy and Make 2019 a Healthy One!  https://www.diabetesselfmanagement.com/

Diabetic Grilled Chicken Recipe
Ingredients
1 1/2 pounds boneless, skinless chicken breasts

1/4 cup olive oil
1/2 cup balsamic vinegar
1 tablespoon (or 3 cloves) minced garlic
1/2 teaspoon dry parsley
1 teaspoon dry rosemary
3/4 teaspoon dry sage
1 teaspoon dry thyme
1 teaspoon salt
1/2 teaspoon coarse ground pepper

Directions
1 - Place chicken in a zip-top bag. In a small bowl, whisk together remaining ingredients and pour over chicken. Seal bag tightly and shake gently to coat chicken well. Allow chicken to marinate in the refrigerator for at least 2 hours, shaking bag gently twice during marinating to recoat chicken.

2 - After chicken has marinated, discard remaining marinade. Preheat grill to medium-high heat, or preheat oven broiler. Grill or broil chicken about 8–10 minutes per side, or until chicken is no longer pink and the juices are clear (cooking time may vary depending on the thickness of the meat).

Yield: 6 servings. Serving size: 4 ounces.

Nutrition Facts Per Serving:

Calories: 144 calories, Carbohydrates: 1 g, Protein: 26 g, Fat: 4 g, Saturated Fat: 1 g, Sodium: 188 mg, Fiber: <1 g="" p="">https://www.diabetesselfmanagement.com/recipes/main-dishes/herb-marinated-chicken/

Diabetic Fish and Seafood Recipes

From the EatingWell website and Magazine its Diabetic Fish and Seafood Recipes. Healthy and Delicious Diabetic Fish and Seafood Recipes with recipes like; Shrimp Boil-Style Dinner, Walnut-Rosemary Crusted Salmon, and Tarragon Scallops on Asparagus Spears. Find these recipes and much more all at the EatingWell website. Enjoy Make 2019 a Healthy One!  http://www.eatingwell.com/

Diabetic Fish and Seafood Recipes

Find healthy, delicious diabetic fish and seafood recipes, from the food and nutrition experts at EatingWell.


Shrimp Boil-Style Dinner
This recipe is a twist on a classic shrimp boil dinner. New potatoes and ears of corn are cooked in boiling water on the stove and then placed in foil packets with the shrimp, sausage, and seasoning, where—in less than 15 minutes—everything steams to perfection and is ready for you and your family to enjoy................


Walnut-Rosemary Crusted Salmon
Salmon and walnuts are both great sources of omega-3 fatty acids. Pair this easy salmon recipe with a simple salad and a side of roasted potatoes or quinoa..........


Tarragon Scallops on Asparagus Spears
In this 15-minute recipe, crisp and tender asparagus spears serve as a vibrant base for lemon- and tarragon-flavored sea scallops.........



* Click the link below to get all the Diabetic Fish and Seafood Recipes
http://www.eatingwell.com/recipes/19955/health-condition/diabetic/dinner/fish-seafood/

3 Bean Turkey Chili

Dinner Tonight: 3 Bean Turkey Chili






For Breakfast this morning I toasted a Thomas Light 100% Multi Grain English Muffin, fried up a al fresco Country Style Chicken Sausage Breakfast Patty. I topped it with a 1/2 slice of Kraft Deli Deluxe Sharp Cheddar Cheese. Also had a cup of Bigelow Decaf Green Tea. Had a high of 36 degrees and snow moving in. They say 3-5 inches coming in Saturday and Sunday. But we''ll see, they have missed a prediction of snow before around here. I drove by Kroger this afternoon and you could not even find a spot to park. All they have to do is mention the word SNOW and panic sets in around here! It's so funny, people buy food like they are going to be snowed in for weeks! Not much going on today, ran a few errands and that was it. With the Winter Weather outside it just seemed like a good day to have some 3 Bean Turkey Chili, of course everyday is a good day to have Chili! So I grabbed a couple of small containers from the freezer of my 3 Bean Turkey Chili for Dinner tonight!

I had made a batch of my 3 Bean Turkey Chili and had it in the freezer. I've left the original post below with details of ingredients and directions. Later!



To make my Chili I’m using Jennie -O Lean Ground Turkey. The 3 Beans I use are 1 Can (16 oz.) Bush’s Chili Beans (Black Beans), 1 Can (16 oz.) Bush’s Chili Beans ( Kidney Beans), 1 Can (16 oz.)

Bush’s Chili Beans (Great Northern Beans) drained and rinsed, Then I mix in 1 Red Onion (medium Chopped or Minced), 1 Jalapeno Pepper (Seeded and Chopped), and 3 Cloves Minced Garlic. For my spices I use 1 Packet McCormick Chili Mix, 2 Cans (6 oz.) Hunt’s Tomato Paste (2 cans), 1/2 Tsp Ground Cocoa Chili Blend (McCormick), 1/2 Tsp Ground Chipotle Chili Pepper (McCormick), 2 Tbs. Ground Roasted Cumin (McCormick), 2 tbsp Ground Cinnamon (McCormick), 1 Tbs of Cilantro Leaves (McCormick), and 5 Dashes of Frank’s Hot Sauce or to taste (I usually add a lot more dashes!). What’s good about this recipe you can use your own favorite Spices and make your own tweaks to it.


First thing I do is get the Crock Pot out and put in a Glad Crock Pot Liner. The Liners are incredible, just line your Crock Pot with one and spray it with Pam Cooking Spray. Now you are set to go. It makes for one easy clean up, just remove it when done and give the inside of your Crock Pot a quick wipe down and your clean up is done! On with the recipe.







I prepared the Beans and Ground Turkey last night. To prepare the Turkey, I started by browning the Jennie -O Ground Turkey. Using a large skillet sprayed with Pam Cooking Spray and 1 tablespoon of

Extra Virgin Olive Oil. Preheat the skillet on medium heat. When heated I add the Ground Turkey and all the Seasonings and Tomato Paste, stirring often. When the Turkey has browned I put it in a large plastic container and on into the fridge after it had cooled a bit. Next I opened all 3 cans of Bush Beans into a large bowl and stirred until mixed. Stored them in a bowl and in the fridge also.






Then this morning I added everything to the Crock Pot. I also added a 1/2 cup of Water, stirred twice, and put the lid on the Crock Pot and set on low for 5-6 hours. The full recipe and list of ingredients is

at the end of the post. Then sit back and enjoy the aroma, that usually starts after an hour or so of simmering! I love a thick Chili and this one works! The Jennie – O Ground Turkey combined with all those Beans and Spices is a perfect match. Served it topped with some Sargento Reduced Fat Shredded Sharp Cheddar Cheese and a couple of shakes of Frank’s Red Hot Sauce.






I just love the aroma of the simmering Chili, that usually starts after an hour or so of simmering! I love a thick Chili and this one works! The Jennie – O Ground Turkey combined with all those Beans

and Spices is a perfect match. Served it topped with some Sargento Reduced Fat Shredded Sharp Cheddar Cheese and a couple of shakes of Frank’s Red Hot Sauce. I’ll be using the Leftover Chili in a couple of different ways for the couple of days, can’t wait! Chili is even better after sitting in the fridge for a day!










3 Bean Turkey Chili

Ingredients
1 lb. package Jennie – O Extra Lean Ground Turkey Breast

2 Cans (6 oz.) Hunt’s Tomato Paste
1 Can (16 oz.) Bush’s Chili Beans (Red Beans)
1 Can (16 oz.) Bush’s Chili Beans ( Kidney Beans)
1 Can (16 oz.) Bush’s Chili Beans (Great Northern Beans), drained and rinsed
1 Packet McCormick Chili Mix
1/2 Red Onion (medium), Chopped or Minced
1 Jalapeno Pepper, Unseeded and Chopped
4 Cloves Minced Garlic
1/2 Tsp Ground Cocoa Chili Blend (McCormick)
1/2 Tsp Ground Chipotle Chili Pepper (McCormick)
2 Tbs. Ground Roasted Cumin
2 Tsps Ground Cinnamon
1 Tbs of Cilantro Leaves
5 Dashes of Frank’s Hot Sauce or to taste.
1/2 Cup of Water
Shredded Cheese, I use Grated Dutch Gouda or Sargento Reduced Fat Shredded Cheddar Cheese (Topping)
Oyster Crackers
Frank’s Hot Sauce or to taste.

Directions:
*Brown Turkey in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Add all remaining spices and ingredients except 1 can of the tomato paste and water.
*ADD to slow cooker and add in the remaining 1 can of tomato paste and 1/2 cup of water.
*COVER with lid. Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).

*Serve in bowl or mug with cheese and oyster crackers, A Tablespoon of fat-free sour cream, Chopped Onions, or serve with some home made cornbread.

Kitchen Hint of the Day!

Use the Herbs.......


Herbs such as coriander, ginger, garlic, chilli and lemongrass are especially complimentary in vegetable-based stir-fry recipes.

Healthy Linguine Recipes

From the EatingWell website and Magazine its Healthy Linguine Recipes. Delicious and Healthy Linguine Recipes like; Cheesy Vegetable Pasta Alfredo, Seafood Linguine, and Leek and Lemon Linguine. Find these Healthy and Delicious Pasta Recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One!  http://www.eatingwell.com/

Healthy Linguine Recipes

Find healthy, delicious linguine recipes including seafood, shrimp and clam sauce linguini. Healthier recipes, from the food and nutrition experts at EatingWell.


Cheesy Vegetable Pasta Alfredo
This cheesy pasta recipe is made in a slow cooker but is relatively quick taking just 2½ hours from start-to-finish. It's full of vegetables, whole-grain linguine and of course, lots of cheese!....


Seafood Linguine
This restaurant-worthy seafood pasta dish is a snap to make and an easy way to impress guests. We like the sweet taste and extra-saucy consistency of canned diced San Marzano tomatoes in sauces like this one. Marjoram pairs well with the seafood, but basil or even parsley works too. Serve with a Caesar salad.............

Leek and Lemon Linguine
This simple pasta recipe has bold lemony flavor. It's nice with a salad for a light supper or serve it along with seared fish, shrimp or chicken. Vary it as you please—add a bit of crumbled goat cheese, chopped rinsed capers, shelled edamame or thin strips of yellow bell pepper...........



* Click the link below to get all the Healthy Linguine Recipes
http://www.eatingwell.com/recipes/19255/ingredients/pasta-noodle/pasta-by-shape/linguine/

Healthy Chicken Thigh Recipes

From the EatingWell website and Magazine its Healthy Chicken Thigh Recipes. Chicken Thighs are our favorite around here! So here's some Delicious and Healthy Chicken Thigh Recipes. With recipes like; Slow-Cooker Butter Chicken, Italian-Herbed Chicken and Mozzarella Melts, and Chicken, Potato, and Gravy Bowls. You can find these recipes and much more all at the EatingWell website. Enjoy and Make 2019 a Healthy One!  http://www.eatingwell.com/

Healthy Chicken Thigh Recipes

Find healthy, delicious chicken thigh recipes including BBQ, baked and fried chicken thighs. Healthier recipes, from the food and nutrition experts at EatingWell.

Slow-Cooker Butter Chicken
Browning the chicken and sautéing the aromatics before everything goes into the crock pot is key to building the flavors in our version of this popular curry............


Italian-Herbed Chicken and Mozzarella Melts
Chicken thighs are slowly cooked with Italian-style sauce and herbs, then served on crusty bread slices with olives and two savory cheeses..............

Chicken, Potato, and Gravy Bowls
Tender potatoes and flavorful chicken are topped with a delicious gravy in this meal-in-a bowl...........



* Click the link below to get all the Healthy Chicken Thigh Recipes
http://www.eatingwell.com/recipes/19160/ingredients/meat-poultry/chicken/thighs/?page=2

Kitchen Hint of the Day!

Dried Herbs........


Dried herbs are typically cheaper than fresh – and they last much longer. Try using them in place of fresh, particularly if the recipe only calls for a small amount of the fresh. Restock your dried herbs regularly, and for an extra punch of flavor, try rubbing them between your fingertips, which will release any oil that’s left in the leaves.

3 Bean Turkey Chili

Dinner Tonight: 3 Bean Turkey Chili





For Breakfast this morning I toasted a Thomas Light 100% Multi Grain English Muffin that I topped with some Smucker's Sugarless Blackberry Jam. Also had a cup of Bigelow Decaf Green Tea. Heavy

rains and strong winds overnight. Finally seen a little sunshine mid morning. Had a high of 58 degrees but cooler weather moving in Saturday. Cleaned the house today, dusted and vacuum. Then outside I got the leaf blower out and cleaned off the deck and driveway areas. Had a lot of papers, leaves, limbs, and a couple of plastic garbage cans all blown in from the storm. It just seemed like a good day to make a batch of my 3 Bean Turkey Chili, of course everyday is a good day to make Chili! So I’m making my 3 Bean Turkey Chili for Dinner! I prepared the Turkey and mixed the Beans last night. So this morning I had the Crock Pot set up and ready along having the Turkey and Beans. So its my 3 Bean Turkey Chili for Dinner tonight.


To make my Chili I’m using Jennie -O Lean Ground Turkey. The 3 Beans I use are 1 Can (16 oz.) Bush’s Chili Beans (Black Beans), 1 Can (16 oz.) Bush’s Chili Beans ( Kidney Beans), 1 Can (16 oz.)

Bush’s Chili Beans (Great Northern Beans) drained and rinsed, Then I mix in 1 Red Onion (medium Chopped or Minced), 1 Jalapeno Pepper (Seeded and Chopped), and 3 Cloves Minced Garlic. For my spices I use 1 Packet McCormick Chili Mix, 2 Cans (6 oz.) Hunt’s Tomato Paste (2 cans), 1/2 Tsp Ground Cocoa Chili Blend (McCormick), 1/2 Tsp Ground Chipotle Chili Pepper (McCormick), 2 Tbs. Ground Roasted Cumin (McCormick), 2 tbsp Ground Cinnamon (McCormick), 1 Tbs of Cilantro Leaves (McCormick), and 5 Dashes of Frank’s Hot Sauce or to taste (I usually add a lot more dashes!). What’s good about this recipe you can use your own favorite Spices and make your own tweaks to it.


First thing I do is get the Crock Pot out and put in a Glad Crock Pot Liner. The Liners are incredible,

just line your Crock Pot with one and spray it with Pam Cooking Spray. Now you are set to go. It makes for one easy clean up, just remove it when done and give the inside of your Crock Pot a quick wipe down and your clean up is done! On with the recipe.









I prepared the Beans and Ground Turkey last night. To prepare the Turkey, I started by browning the Jennie -O Ground Turkey. Using a large skillet sprayed with Pam Cooking Spray and 1 tablespoon of

Extra Virgin Olive Oil. Preheat the skillet on medium heat. When heated I add the Ground Turkey and all the Seasonings and Tomato Paste, stirring often. When the Turkey has browned I put it in a large plastic container and on into the fridge after it had cooled a bit. Next I opened all 3 cans of Bush Beans into a large bowl and stirred until mixed. Stored them in a bowl and in the fridge also.







Then this morning I added everything to the Crock Pot. I also added a 1/2 cup of Water, stirred twice, and put the lid on the Crock Pot and set on low for 5-6 hours. The full recipe and list of ingredients is

at the end of the post. Then sit back and enjoy the aroma, that usually starts after an hour or so of simmering! I love a thick Chili and this one works! The Jennie – O Ground Turkey combined with all those Beans and Spices is a perfect match. Served it topped with some Sargento Reduced Fat Shredded Sharp Cheddar Cheese and a couple of shakes of Frank’s Red Hot Sauce.







I just love the aroma of the simmering Chili, that usually starts after an hour or so of simmering! I love a thick Chili and this one works! The Jennie – O Ground Turkey combined with all those Beans

and Spices is a perfect match. Served it topped with some Sargento Reduced Fat Shredded Sharp Cheddar Cheese and a couple of shakes of Frank’s Red Hot Sauce. I’ll be using the Leftover Chili in a couple of different ways for the couple of days, can’t wait! Chili is even better after sitting in the fridge for a day! I also made some Cornbread Ears. It’s normal baked Cornbread but in a cast iron baking mold in the shape of Ears of Corn. I used Martha White Corn Meal Mix. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Mango Snapple to drink.







3 Bean Turkey Chili

Ingredients
1 lb. package Jennie – O Extra Lean Ground Turkey Breast

2 Cans (6 oz.) Hunt’s Tomato Paste
1 Can (16 oz.) Bush’s Chili Beans (Red Beans)
1 Can (16 oz.) Bush’s Chili Beans ( Kidney Beans)
1 Can (16 oz.) Bush’s Chili Beans (Great Northern Beans), drained and rinsed
1 Packet McCormick Chili Mix
1/2 Red Onion (medium), Chopped or Minced
1 Jalapeno Pepper, Unseeded and Chopped
4 Cloves Minced Garlic
1/2 Tsp Ground Cocoa Chili Blend (McCormick)
1/2 Tsp Ground Chipotle Chili Pepper (McCormick)
2 Tbs. Ground Roasted Cumin
2 Tsps Ground Cinnamon
1 Tbs of Cilantro Leaves
5 Dashes of Frank’s Hot Sauce or to taste.
1/2 Cup of Water
Shredded Cheese, I use Grated Dutch Gouda or Sargento Reduced Fat Shredded Cheddar Cheese (Topping)
Oyster Crackers
Frank’s Hot Sauce or to taste.

Directions:

*Brown Turkey in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Add all remaining spices and ingredients except 1 can of the tomato paste and water.
*ADD to slow cooker and add in the remaining 1 can of tomato paste and 1/2 cup of water.
*COVER with lid. Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).

*Serve in bowl or mug with cheese and oyster crackers, A Tablespoon of fat-free sour cream, Chopped Onions, or serve with some home made cornbread.

Kitchen Hint of the Day!

Garlic storage.......


To keep garlic from going rancid, always store it at room temperature.