Bison Sirloin Steak and Sauteed Mushrooms w/ Sliced New Potatoes and..

Dinner Tonight: Bison Sirloin Steak  and Sauteed Mushrooms w/ Sliced New Potatoes and Chili Beans


Had a Bison Sirloin Steak. Seasoned it with McCormick Grinder Steakhouse Seasoning and fried in Extra Virgin Olive Oil on medium heat for 4 minutes per side. Topped with Sauteed Mushrooms that I lightly fried in Extra Virgin Olive Oil and seasoned with Thyme, Parsley, Minced Garlic, and Sea Salt. For sides I boiled some Sliced New Potatoes and had Chili Beans. I used Joan of Arc Spicy Chili Beans and added Jack Daniel's Smoked Honey BBQ Sauce, crumbled Turkey Bacon, half tablespoon Splenda Brown Sugar, a couple of dashes of Ground Cumin, and a couple of dashes of Ground Cinnamon. Also had Healthy Life Whole Grain Bread. 

New Product Review - Simply Sensble Meals

Simply Sensible: ‘Biggest Loser' Meals

Info:
Under the brand name Simply Sensible, fully prepared healthful meal options in five varieties — Lasagna with meat sauce; Zing Chicken with brown rice; Pot Roast with mashed potatoes; Mediterranean Chicken with pasta; and Beef Tips and brown rice — are being launched in conjunction with “The Biggest Loser” TV show. The meals, which serve two, have fewer than 250 calories per serving and are endorsed by the American Heart Association. The meals aren't frozen, but are prepared sous vide, a cooking method that provides expanded shelf life with less sodium and no preservatives.

Cost: $6.99 suggested retail price

I tried the Lasagna with Meat Sauce, twice now, which was excellent! I heated it in the microwave for 6 minutes and 30 seconds and I had Lasagna. The taste is very good along with pasta,cheese, and sauce everything went well together. At 200 calories and 28 carbs per serving it provides another great option for dinner or lunch. I look forward in trying the other dinners.

Serving Size 1 cup (227g)
Serving per container 2
Calories200
Fat5g
Fiber2g
Protein13g
Sodium440mg
Carbohydrates28g

Top 20 Power Foods for Diabetes

I had been showing  articles from Diabetic Living On Line on 15 Foods that were bad for Diabetes and now I'll be showing articles on the Top 20 Power Foods for Diabetes and some healthy recipes along with it. All from: http://www.diabeticlivingonline.com/

By Lori Brookhart-Schervish; Contributing writer Marsha McCulloch, RD; Reviewed by Connie Crawley, RD, LD, 2009

Including these extra-healthy power foods in your diet will help you meet your nutritional needs as well as lower your risk of diabetes complications such as heart disease. Of course, the foods on this list shouldn't be the only foods you eat, but incorporating some or all into your diabetes meal plan will help improve your overall health.

Are These Power Foods in Your Diet?

If you already follow a healthful meal plan filled with whole grains, fresh fruits and veggies, and lean protein, congratulations! You're on your way to a long, healthy life and are taking a major step in controlling your weight and blood glucose levels. Plus, you're probably already eating a bunch of the foods on this list.

For those who are taking the baby-steps approach to eating better, this list is even more helpful. Not only are these power foods high in fiber, antioxidants, and vitamins and minerals, they're also familiar and easy to find. That means you don't have to hunt down any exotic ingredients or shop at specialty grocery stores to find foods that will help you get on track with a healthful meal plan.

#8 Flaxseed

Flaxseed is the new "it" superfood, noted for its alpha-linolenic acid (ALA), a fatty acid that can be converted into omega-3 fatty acids, which offer similar benefits as the omega-3 fatty acids EPA and DHA found in fish. ALA omega-3s are known for helping to lower triglycerides, reduce inflammation, and decrease the risk of heart disease.

Flaxseed has emerged as a must-eat power food for overall health. High in both soluble and insoluble fiber, flaxseed is also a good source of lignans, a phytoestrogen that is considered another type of antioxidant.

Flaxseeds are available whole, ground (milled), or as flaxseed oil. To reap the most nutritional reward from the nutty-flavored flaxseed, use ground flaxseed on salads and cereal and mixed into breads, smoothies, and dressings.

Flaxseed and Rye Breadsticks
Flaxseeds contain both soluble and insoluble fiber. Soluble fiber helps to regulate blood glucose levels.
SERVINGS: 16 breadsticks
CARB GRAMS PER SERVING: 21

1/3     cup flaxseeds
2 -1/4     to 2-3/4 cups all-purpose flour
1     cup rye flour
1     package active dry yeast
1-1/2     cups warm water (120 degree F to 130 degree F)
2     tablespoons olive oil
1     tablespoon honey
1-1/4     teaspoons salt
     Nonstick cooking spray
2     tablespoons flaxseeds

1. Heat a large skillet over medium-low heat. Add the 1/3 cup flaxseeds; cook and stir for 5 to 7 minutes or until seeds "pop"; cool. In a blender, cover and blend until ground (you should have about 1/2 cup).

2. In a large bowl, stir together 1 cup of the all-purpose flour, the rye flour, and yeast. Add the warm water, oil, honey, and salt. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in the ground flaxseeds and as much of the remaining all-purpose flour as you can.

3. 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 the dough. Cover; let rise in a warm place until nearly double in size (about 1 hour).

4. Punch down dough. Turn out onto a lightly floured surface. Cover; let rest for 10 minutes. Coat 2 baking sheets with cooking spray; set aside.

5. Roll dough into a 16x8-inch rectangle. Brush generously with water. Sprinkle with 2 tablespoons flaxseeds. Gently pat flaxseeds into dough. Cut dough crosswise into 1-inch-wide strips.

6. Place strips 1 inch apart on prepared baking sheets, twisting breadsticks 2 to 3 times, if desired. Cover; let rise in a warm place until nearly double in size (about 30 minutes). Preheat oven to 425 degree F.

7. Bake breadsticks for 12 to 15 minutes or until golden. Remove from baking sheets. Cool on wire racks. Makes 16 breadsticks.

Nutrition Facts Per Serving:

    * Servings: 16 breadsticks
    * Calories134
    * Total Fat (g)4
    * Sodium (mg)185
    * Carbohydrate (g)21
    * Fiber (g)3
    * Protein (g)4
      Diabetic Exchanges
    * Starch (d.e.)1.5
    * Fat (d.e.).5

http://www.diabeticlivingonline.com/

Catfish Nuggets w/ Shells & Cheese and...

Dinner Tonight: Catfish Nuggets w/ Shells & Cheese and Whole Grain Bread

Fried up about 1 1/2 lbs. of Catfish Nuggets for everyone tonight. Easy to make I seasoned the Nuggets with Sea Salt and Mrs. Dash Lemon Pepper and then rolled in Italian Bread Crumbs. Fried in Extra Virgin Olive Oil about 3 minutes per side on medium heat. As sides had Velveeta/Kraft Shells and Cheese (Made w/ 2% Milk)  and Healthy Life Whole Grain Bread.

National Dish of the Week: Italy

Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BC. Italian cuisine in itself takes heavy influences, including Etruscan, ancient Greek, ancient Roman, Byzantine, Jewish and Arab cuisines. Significant changes occurred with the discovery of the New World with the introduction of items such as potatoes, tomatoes, bell peppers and maize, now central to the cuisine but not introduced in quantity until the 18th century. Italian cuisine is noted for its regional diversity, abundance of difference in taste, and is known to be one of the most popular in the world, with influences abroad.

 Tagliatelle with bolognese sauce.

Ingredients and dishes vary by region. Many dishes that were once regional, however, have proliferated with variations throughout the country. Cheese and wine are a major part of the cuisine, with many variations and Denominazione di origine controllata laws. Coffee, specifically espresso, has become important in Italian cuisine.

Italian cuisine has developed over the centuries. Although the country known as Italy did not unite until the 19th century, the cuisine can claim traceable roots as far back as the 4th century BCE. Through the centuries, neighboring regions, conquerors, high-profile chefs, political upheaval and the discovery of the New World have influenced one of the premiere cuisines in the world.

Italian cuisine has a great variety of different ingredients which are commonly used, ranging from fruits, vegetables, sauces, meats, etc. In the North of Italy, fish (such as cod, or baccalà), potatoes, rice, maize, corn, sausages, pork, and different types of cheeses are the most common ingredients. Ligurian ingredients are quite different, and include several types of fish and seafood dishes; basil (found in pesto), nuts and olive oil are very common. In Emilia-Romagna, common ingredients include ham (prosciutto), sausage (cotechino), different sorts of salami, truffles, grana, Parmigiano-Reggiano, and tomatoes (Bolognese sauce or ragù). Traditional Central Italian cuisine uses ingredients such as tomatoes, all kinds of meat (except for horse meat), fish, and pecorino cheese. Finally, in Southern Italy, tomatoes – fresh or cooked into tomato sauce – peppers, olives and olive oil, garlic, artichokes, oranges, ricotta cheese, eggplants, zucchini, certain types of fish (anchovies, sardines and tuna), and capers are important components to the local cuisine.

Italian cuisine is also well known (and well regarded) for its use of a diverse variety of pasta. Pasta include noodles in various lengths, widths and shapes. Distinguished on shapes they are named — penne, maccheroni, spaghetti, linguine, fusilli, lasagna and many more varieties that are filled with other ingredients like ravioli and tortellini. The word pasta is also used to refer to dishes in which pasta products are a primary ingredient. It is usually served with sauce. There are hundreds of different shapes of pasta with at least locally recognized names. Examples include spaghetti (thin rods), rigatoni (tubes or cylinders), fusilli (swirls), and lasagna (sheets). Dumplings, like gnocchi (made with potatoes) and noodles like spätzle, are sometimes considered pasta. They are both traditional in parts of Italy.

Pasta is categorized in two basic styles: dried and fresh. Dried pasta made without eggs can be stored for up to two years under ideal conditions, while fresh pasta will keep for a couple of days in the refrigerator. Pasta is generally cooked by boiling. Under Italian law, dry pasta (pasta secca) can only be made from durum wheat flour or durum wheat semolina, and is more commonly used in Southern Italy compared to their Northern counterparts, who traditionally prefer the fresh egg variety. Durum flour and durum semolina have a yellow tinge in color. Italian pasta is traditionally cooked al dente (Italian: "firm to the bite", meaning not too soft). Outside Italy, dry pasta is frequently made from other types of flour (such as wheat flour), but this yields a softer product that cannot be cooked al dente. There are many types of wheat flour with varying gluten and protein depending on variety of grain used.

Particular varieties of pasta may also use other grains and milling methods to make the flour, as specified by law. Some pasta varieties, such as pizzoccheri, are made from buckwheat flour. Fresh pasta may include eggs (pasta all'uovo 'egg pasta'). Whole wheat pasta has become increasingly popular because of its health benefits over pasta made from bleached flour.

Herbs and vegetables (as well as seafood) find their way into the cuisine. Savory pies are popular, mixing greens and artichokes along with cheeses, milk curds and eggs. Onions and olive oil are used. Because of a lack of land suitable for wheat, the Ligurians use chick-peas in farinata and polenta-like panissa. The former is served plain or topped with onions, artichokes, sausage, cheese or young anchovies. Hilly districts use chestnuts as a source of carbohydrates. Ligurian pastas include corzetti from the Polcevera valley, pansoti, a triangular shaped ravioli filled with vegetables, piccagge, pasta ribbons made with a small amount of egg and served with artichoke sauce or pesto sauce, trenette, made from whole wheat flour cut into long strips and served with pesto, boiled beans and potatoes, and trofie, a Ligurian gnocchi made from whole grain flour and boiled potatoes, made into a spiral shape and often tossed in pesto. Many Ligurians emigrated to Argentina in the late 19th and early 20th centuries, influencing the cuisine of this country (which otherwise dominated by meat and dairy produces which the narrow ligurian hinterland would have not allowed).

Italian - Lasagna

Pasta

Pasta is a generic term for noodles made from an unleavened dough of wheat or buckwheat flour and water, sometimes with other ingredients such as eggs and vegetable extracts. Pastas include varieties, such as ravioli and tortellini, that are filled with other ingredients, such as ground meat or cheese. Dishes using the noodles are often prepared with a variety of sauces and meats like chicken, beef, or sausage.

Pasta is typical of different cultures and countries, but the most famous varieties and recipes come from Italy. There are hundreds of different shapes of pasta with at least locally recognised names.[1] Examples include spaghetti (thin strings), macaroni (tubes or cylinders), fusilli (swirls), and lasagna (sheets). Gnocchi and spätzle are sometimes considered pasta; they are both traditional in parts of Italy.

Pasta is categorised in two basic styles: dried and fresh. Dried pasta made without eggs can be stored for up to two years under ideal conditions, while fresh pasta will keep for a few days under refrigeration.[2][3] Pasta is generally cooked by boiling.


Diabetic Italian Lasagna

This Italian favorite has less fat and calories, but all of the taste. Using low-fat cheeses and extra-lean ground beef saves 100 calories and 10 grams of fat per serving.

Serves 8
Ingredients

          o 1 pound extra-lean ground beef
          o 1 onion, chopped
          o 1 1/2 teaspoons dried basil
          o 3/4 teaspoon oregano
          o 3/4 teaspoon garlic powder
          o 1 can (6 ounces) unsalted tomato paste
          o 1 can (8 ounces) unsalted tomato sauce
          o 3 1/2 cups water
          o 3/4 pound uncooked lasagna noodles
          o 1 cup low-fat cottage cheese
          o 3 cups shredded low-fat or 2% mozzarella cheese

Directions

Preheat the oven to 325 F. Lightly coat a 9-by-13 pan with cooking spray.

To make the sauce, in a large saucepan combine the ground beef and onion. Cook over medium heat until the ground beef is browned and onion is translucent. Drain well. Add the basil, oregano, garlic powder, tomato paste, tomato sauce and water. Stir to mix evenly. Bring to a boil, reduce heat and simmer for 10 minutes.

Put 1/2 cup of the sauce in the bottom of the prepared pan. Cover with a layer of uncooked lasagna noodles, 1/3 of the remaining sauce, 1/3 cup cottage cheese and 1 cup mozzarella cheese. Repeat until the ingredients are used up. Cover with aluminum foil and bake until the noodles are soft and the cheese is lightly browned, about 1 hour and 20 minutes.

Nutritional Analysis
(per serving)
Calories    400     Cholesterol    100 mg
Protein    35 g     Sodium    690 mg
Carbohydrate    38 g     Fiber    2 g
Total fat    15 g     Potassium    568 mg
Saturated fat    8 g     Calcium    326 mg
Monounsaturated fat    5 g          

Top 20 Power Foods for Diabetes

I had been showing  articles from Diabetic Living On Line on 15 Foods that were bad for Diabetes and now I'll be showing articles on the Top 20 Power Foods for Diabetes and some healthy recipes along with it. All from:http://www.diabeticlivingonline.com/

By Lori Brookhart-Schervish; Contributing writer Marsha McCulloch, RD; Reviewed by Connie Crawley, RD, LD, 2009

Including these extra-healthy power foods in your diet will help you meet your nutritional needs as well as lower your risk of diabetes complications such as heart disease. Of course, the foods on this list shouldn't be the only foods you eat, but incorporating some or all into your diabetes meal plan will help improve your overall health.

Are These Power Foods in Your Diet?

If you already follow a healthful meal plan filled with whole grains, fresh fruits and veggies, and lean protein, congratulations! You're on your way to a long, healthy life and are taking a major step in controlling your weight and blood glucose levels. Plus, you're probably already eating a bunch of the foods on this list.

For those who are taking the baby-steps approach to eating better, this list is even more helpful. Not only are these power foods high in fiber, antioxidants, and vitamins and minerals, they're also familiar and easy to find. That means you don't have to hunt down any exotic ingredients or shop at specialty grocery stores to find foods that will help you get on track with a healthful meal plan.

#7 Fish

Seafood lovers rejoice! Fish is a great addition to your meal plan, especially omega-3-rich fatty fish, such as salmon, trout, tuna, sardines, mackerel, and herring. Omega-3s, a type of polyunsaturated fat, which is healthful, can help lower triglycerides. According to Healing Gourmet: Eat to Beat Diabetes (McGraw-Hill, 2006), omega-3s can also help reduce inflammation, lower blood pressure, and reduce the risk of blood clots.

Although fish is good for you and is considered a lean-meat substitute for its high protein, concerns have been raised about harmful mercury levels and other toxins found in some fish.

According to the American Heart Association, swordfish, shark, golden bass, golden snapper, and king mackerel have the highest mercury levels, measuring up to 0.99 parts per million for a 3-ounce serving. Fish lower in mercury for a 3-ounce serving include wild salmon (.01 ppm), herring (.04 ppm), catfish (.05 ppm), and canned light tuna (.12 ppm).

Try preparing fish on the grill, baked, broiled, or steamed. One serving of fish is 1 ounce.

Pecan-Crusted Fish with Peppers and Squash
The sweet peppers contain antioxidants which help protect against some cancers -- appropriate for this recipe from the Better Homes and Gardens New Cook, Limited Edition, "Pink Plaid." Released in the fall of 2005, the book will raise funds for breast cancer research.
1     pound fresh or frozen skinless catfish fillets, white fish, or orange roughy, about 1/2 inch thick
     Nonstick cooking spray
1/2     cup yellow cornmeal
1/3     cup finely chopped pecans
1/2     teaspoon salt
1/4     cup all-purpose flour
1/4     teaspoon cayenne pepper
1/4     cup refrigerated or frozen egg product, thawed, or 1 egg
1     tablespoon water
2     small red and/or orange sweet peppers, seeded and cut into 1-inch-wide strips
1     medium zucchini, bias-sliced 1/2 inch thick
1     medium yellow summer squash, bias-sliced 1/2 inch thick
2     teaspoons cooking oil
1/4     teaspoon seasoned salt
     Lemon wedges (optional)

1. Preheat oven to 425 degree F. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into 3- to 4-inch pieces; set aside. Line a 15x10x1-inch baking pan with foil. Coat foil with cooking spray; set aside.

2. In a shallow dish, stir together cornmeal, pecans, and salt. In another dish, stir together flour and cayenne. In a small bowl, stir together flour and cayenne. In a small bowl, whisk egg and water.

3. Dip each piece of fish into flour mixture, shaking off any excess. Dip fish into egg mixture, then into pecan mixture to coat. Place in the prepared pan.

4. In a large bowl, combine sweet peppers, zucchini, and squash. Add oil and seasoned salt; toss to coat. Arrange vegetables next to fish, overlapping as needed to fit.

5. Bake, uncovered, for 20 to 25 minutes or until fish flakes easily when tested with a fork and vegetables are crisp-tender. If desired, serve with lemon wedges. Makes 4 servings.

Nutrition Facts Per Serving:

    * Servings: 4 servings
    * Calories358
    * Total Fat (g)18
    * Saturated Fat (g)3
    * Cholesterol (mg)53
    * Sodium (mg)481
    * Carbohydrate (g)26
    * Fiber (g)4
    * Protein (g)24
      Diabetic Exchanges
    * Starch (d.e.)1
    * Vegetables (d.e.)1.5
    * Very Lean Meat (d.e.)2.5
    * Fat (d.e.)3

http://www.diabeticlivingonline.com/