Chili and Cheese Nachos!

February 20, 2013 at 6:01 PM | Posted in cheese, chili | 2 Comments
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Today’s Menu: Chili and Cheese NachosChili and cheese nachos

 
It’s been one of those blah days for me today. Nothing wrong really, just no energy. Basically LAZY! Not much of an appetite all day either so come dinner time I really didn’t want anything heavy but still wanted a warm meal so I went with Chili and Cheese Nachos.

 

 

I used Tostito’s Whole Grain Scoops for the chips, 2 can Campbells Firehouse Chili w/ Beans, 1 small can of Sliced Black Olives, sliced Jalapenos, and Kraft 2% Pizza Cheese. Just layer in a baking dish and bake at 400 degrees until the chips are warmed and cheese is melted. I think the Campbell’s Firehouse Chili makes the Nachos. It’s a seasoned just right, thick and just enough heat to make it perfect! For dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

Campbell’s Chunky Firehouse – Hot & Spicy Beef & Bean Chilicampbells11

Directions
Stove: do not add water. heat, stirring occasionally. Microwave: do not add water. heat, covered, in medium microwaveable bowl or 2 individual microwaveable bowls on high 2 1/2 to 3 minutes. careful, leave in microwave 1 minute, then stir.

Also available as a microwavable bowl

Nutrition Facts*
Amount Per Serving (serving size) = 1 cup (240 mL)
Calories 220
Fat Calories 50
Total Fat 6g
Sat. Fat 3g
Trans Fat 0g
Cholesterol 30mg
Sodium 870mg
Total Carb. 25g
Dietary Fiber 7g
Sugars 8g
Protein 16g

% Daily Values**
Vitamin A 10%
Vitamin C 2%
Calcium 6%
Iron 15%
* The nutrition information contained in this list of Nutrition Facts is based on our current data. However, because the data may change from time to time, this information may not always be identical to the nutritional label information of products on shelf.
** % Daily Values (DV) are based on a 2,000 calorie diet.

 

What to Eat with Diabetes: Best Chips

January 31, 2013 at 10:54 AM | Posted in cooking, diabetes, diabetes friendly | Leave a comment
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The pass along article of the week from Diabetic Living On Line web site fits in for those Super Bowl Parties this weekend. It’s info about those Chips and Pretzels Snacks. I’ve left the start of the article along with the web link for all the healthy info.

 

 

What to Eat with Diabetes: Best ChipsDiabetic living logo

By Jessie Shafer & Jane Burnett, RD, LD
Looking for a better snack chip? Try one of our 18 winners or finalists that are dietitian-approved and taste-tested. We conducted blind taste panels with more than 100 people, including people with diabetes, and awarded the top-rated pretzels, flavored chips, cheesy chips, plain potato chips, BBQ chips, and corn chips our Diabetic Living What to Eat seal of approval.

Taste-Tested and Diabetes-Friendly
It’s not easy to find diabetes-friendly snack options — especially foods that are notoriously unhealthful, such as greasy chips and salty pretzels. But we knew there had to be some delicious products out there. So we went on a mission to track down all the options that met our nutrition guidelines. Then we sent those products through a series of taste tests.

Some were too crunchy; others weren’t crunchy enough. But after being tasted by more than 100 people, including people with diabetes, the best-tasting chips and pretzels rose to the top. The winner in each category received the Diabetic Living What to Eat™ award. Pop open a bag and taste how yummy healthful snacks can be!

Nutritional Guidelines

– 200 calories or less
– 5 grams total fat or less
– 2 grams saturated fat or less
– 0 grams trans fat
– 25 grams carbohydrate or less
– 250 milligrams sodium or less
– At least 1 gram fiber per 15 grams carbohydrate

Click the link below to read the entire article:

 

http://www.diabeticlivingonline.com/food-to-eat/what-to-eat/best-chips-to-eat-with-diabetes/?sssdmh=dm17.648841&esrc=nwdlo012913

Do you do the Hanky-panky?

March 2, 2012 at 1:23 PM | Posted in baking, cheese, Ground Pork, ground turkey | Leave a comment
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Do you do the Hanky-panky?

If you’ve been in Cincinnati long enough, you probably do

By Polly Campbell

For a city with a reputation for being conservative, Cincinnati sure gets up to a lot of hanky-panky. Super Bowl parties around town this Sunday, for instance, are sure to be huge hanky-panky occasions.

We speak, of course, of the snacks made of ground beef, sausage and processed cheese, piled on squares of cocktail rye and broiled or baked. They have a special place in Cincinnatians’ hearts and at Cincinnatians’ parties. They are sometimes called hanky-pankys, sometimes hanky-panks. Both spell cheesy deliciousness.

“They’re a local dish,” said Bill Head, of Fort Thomas, who owns Arnie’s on the Levee in Newport, where they’re on the menu. He is also a pilot for American Airlines. “I’ve been all around the country, and I’ve never seen them anywhere else. We’ll serve them at cocktail parties at home to people from out of town, and they’ll ask us what the heck they are.”

Sav-a-lot grocery stores did a Snack-Down poll in 2009 about what people in different cities around the country like to eat at Super Bowl parties. Cincinnatians mentioned, along with standards like wings and pizza, Cincinnati chili and hanky-panks. (The Minneapolis company that ran the poll had absolutely no idea what they were talking about.)

There’s even a band named for the snack, The Hanky-Panks. Their slogan, according to lead singer Billy Scott, is “Sausage, ground beef and Velveeta on party rye. Emphasis on the party.”

Many people think of the little snacks as not just Cincinnatian, but particularly native to the West Side.

“I have always thought of them as a Cincinnati thing, and particularly a West Side thing,” said Matt Huesman, owner of Maury’s Tiny Cove in Cheviot. Huesman grew up in Price Hill and other western reaches of the region.

“Whenever we had a family get-together of any kind, someone had to bring the hanky-pankys.”

His grandmother who made them was from Clifton, but she had originally gotten the recipe from a West Side friend. “They became my aunt’s responsibility,” Huesman said. “That and Jell-o.” He put them on the Maury’s Cincinnati appetizer plate along with mini-reubens and goetta balls.

“Customers love them, and I feel like they respond to them as a beloved West Side dish.”

Hanky-pank enthusiast Kristin Waldvogel, who grew up in Green Township and now lives in Columbia Tusculum, serves them often.

“If I’m hosting a tailgate or having people over to watch the game, rest assured hanky-pankys will be served,” she said.

In support of the notion that there’s more hanky-panky going on west of I-75, she said she has two Cincinnati native roommates. “One is from College Hill and has also grown up eating hanky-pankys, and the other is from from Hyde Park, who, hand to God, thought we were eating dog food on toast when we first made them for a party.”

Rookwood Restaurant in Mount Adams, definitely not the West Side, has them on the menu.

“We wanted something very Cincinnati on our menu to go with our Cincinnati history theme,” said part-owner and chef Jon Mouch. “Also, we didn’t want people to take us too seriously.” It was a chef from, yes, the West Side, who suggested them.

Rookwood has intensified the Cincinnati spirit in its hanky-panks by using goetta instead of sausage. They toast the rye bread first, too.

That mini-size cocktail rye bread is an important element of the dish. Josh Knepfle, of Delhi Township, who grew up in Bridgetown, said a roommate of his from college once made them on regular rye.

“To this day, he’s still known for his giant hanky-panks,” he said.

If the Velveeta and ground beef give hanky-panks an unsophisticated, pre-foodie American feel, you should know that David Cook of Daveed’s Restaurant, also in Mount Adams, has them on his catering menu. Sure, he includes caramelized onions, two kinds of sausage, red pepper flakes and Frank’s Red Hot sauce, but he keeps the Velveeta. (People often mention it has to be “real” Velveeta, a little like insisting on genuine Naugahyde.)

Cook is from New Jersey, and hanky-panks had not entered his life until his West Side brother-in-law made them for a family party. “I stuck my nose up at them, but then I ate about 22,” he said. His version, which is called sausage-cheese toasts on the menu, is very popular for corporate events.

“And I mean the top executives,” Cook said.

Sandy Koenig, of Montgomery, said that she made hanky-pankys for the first time when she was a young wife in 1979.

“I haven’t made them in quite a long time. My waist thanks me for that,” she said. “But the other day I heard my 24-year-old daughter mention hanky-pankys. I asked if I had heard her correctly. She said, yes, they were the best things she’d ever tasted. I guess when something is this good it lives on and on.”

So hanky-panks seem to have advocates on the west, east and Kentucky sides of town, and among all ages and strata of Cincinnati society. Now they’re even served in restaurants. (The new Bend in the Road Tavern in Green Township has them on the menu, too, made with chorizo and a homemade cheese sauce.)

But mostly they’re a homemade thing and associated by many with televised sports. There’s not much controversy over the recipe. Almost everyone who has posted a recipe for hanky-pankys somewhere on the Web agrees: You cook a pound of ground beef and a pound of sausage together, blend in a pound of Velveeta cheese until melted, then pile on cocktail rye and broil or bake. Some people add oregano, some Worcestershire sauce; some go a little crazy with minced dried onion or garlic salt. I have come up with some other variations.

Even her Hyde Park roommate is on the bandwagon, said Waldvogel.

“Now that she’s tried them, she LOVES hanky-pankys.”

Hanky-Pankys

The classic version

1 pound ground beef
1 pound pork sausage
1 pound Velveeta cheese, diced
1/2 teaspoon oregano
1/2 tablespoon Worcestershire sauce
2 loaves of cocktail rye bread

In a medium skillet, brown the beef and sausage together, breaking up thoroughly with a fork. Drain extra grease. Add the Velveeta , oregano and Worcestershire sauce and stir until cheese is melted. Put 2 teaspoons of the mixture on top of each piece of rye bread and arrange on a cookie sheet or broiler pan. Preheat broiler, then broil the hanky-panks until the cheese is bubbly and hot.

Makes about 60.

These freeze very well. Just put them in the freezer in a single layer, and when they’re frozen solid, move to zip-lock bags. At the party, put in a 450-degree oven until bubbly and warm through, about 10 minutes.

One hanky-pank has about 87 calories

Hank-Panks

The traditional hanky-panky is pretty high-fat. (Have you checked calorie counts on breakfast sausage?) I’ve cut down the fat and calories (and slimmed down the name) by using poultry, and they still taste pretty good. These have about 60 calories per piece.

Follow above recipe, but for the beef, sausage and cheese, substitute:

1 pound ground turkey
1 pound chicken breakfast sausage
1 pound 2% Velveeta

Hanky-Spankys

Hanky-pankys spice up well. For the sausage, use a spicy variety, or Mexican chorizo, add a teaspoon of Frank’s Red Hot sauce, or more to taste, and top with a slice of jalapeno. That’ll spank your taste buds

Hankety-Panketys

Oh, go ahead. Get creative. Hanky-panks take well to variations. And I made up this version, which I think is a little more refined and a little leaner than the original. The recipe is highly improved by making crispy toast from the bread first, and pumpernickel makes a nice change. At the Rookwood Restaurant, they serve a little giardiniera, or pickled vegetables, with their hanky-pankys. That addition of something crunchy and pickly is a good contrast to the rich meat.

1 loaf pumpernickel cocktail bread
1 loaf cocktail rye
Olive oil or butter
1 onion, minced fine
2 cloves garlic, minced or pressed
1½ pounds Laura’s lean beef
1/2 pound chicken breakfast sausage
1/2 pound Velveeta
1/2 pound grated extra-sharp cheddar cheese
1 teaspoon Worcestershire sauce

Preheat broiler. Brush the bread slices lightly with olive oil or melted butter. Toast under broiler, watching very carefully. Turn over, toast second side, then remove and let cool. Heat oil in a skillet, add the minced onion and cook until very soft and starting to brown. Add garlic and cook another minute. Add the meats and cook, breaking up with a fork. Then add the cheeses and Worcestershire, stir until melted. Pile on toasts, broil.

Then top each piece with one of these:

cocktail onion
relish (Marble Hill’s cucumber-bell pepper is especially good)
roasted red pepper
capers
pickled Mexican carrots (find them in a can in the Hispanic section)

Totally Cincinnati Hanky-Pankys

Use goetta instead of sausage

Hanky-Panky dip

Keep the meat-cheese mixture warm in a crock pot and serve with the cocktail rye on the side. Or you could use rye crackers.

German Hanky-Pankys

Stir in 1 cup of sauerkraut to the meat-cheese mixture

http://news.cincinnati.com/article/20120201/LIFE01/302010034/Do-you-do-Hanky-panky-

The Eater Indianapolis Heat Map: Where to Eat Now

February 2, 2012 at 11:23 AM | Posted in Food | Leave a comment
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The Eater Indianapolis Heat Map: Where to Eat Now

The Vince Lombardi Trophy

Wednesday, February 1, 2012, by Gabe Ulla

In honor of Super Bowl XLVI, today we head to Indianapolis, Indiana and focus on nine of its hottest restaurants and bars. For this edition, we’ve enlisted the help of Indianapolis Monthly assistant editor Trisha Lindsley, who has curated the following map of the most exciting drinking and dining you can check out while in town for the big game or at any point in the near future.

Among the map’s offerings: two spots for excellent cocktails and small plates (The Libertine, Ball & Biscuit), several gastropubs that transcend their …
*To read the entire article click on the link below*

http://eater.com/archives/2012/02/01/superbowl-heat-map-indianapolis.php

Skewered Shrimp With Homemade Mango Marinade

February 1, 2012 at 2:24 PM | Posted in baking, diabetes, diabetes friendly, Food, fruits, grilling, shrimp | Leave a comment
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This recipe for mango shrimp skewers was shared by FitSugar reader lauren in FitSugar’s Healthy Recipe community group.

I’ll be passing along some healthy and easy to fix Super Bowl Party food through out the week.

Skewered Shrimp With Homemade Mango Marinade

Recipe
1 pound of shrimp, deveined and shelled
1 flesh of a mango
1 teaspoon of cumin powder
1 jalapeno, seeded depending on your tastes
Salt to taste

Directions

Puree all the mango, cumin powder, and jalapeno in small blender or food processor.
Skewer the shrimp and cover with the half of the marinade. Allow the shrimp to marinade in the fridge for a half hour.
Cook until shrimp are pink in color and top with the rest of the marinade

Serves 4-6.

http://www.fitsugar.com/Shrimp-Skewers-Mango-Marinade-Recipe-12504599

Low Fat Sausage, Mushroom and Red Pepper Pizza

January 31, 2012 at 11:16 AM | Posted in baking, diabetes, diabetes friendly, Food, low calorie, low carb, pizza, vegetables | Leave a comment
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I’ll be passing along some healthy and easy to fix Super Bowl Party food through out the week.

Low Fat Sausage, Mushroom and Red Pepper Pizza

We all love pizza, but not what it does to our waistlines. Make this simple and delicious low fat sausage, mushroom and red pepper pizza in less time than it would take to order in from your local pizza parlor.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients:

2 chicken-sausage links, spicy Italian or Buffalo style (such as al fresco chicken sausages)
1 cup sliced mushrooms
1 ready-to-bake pizza dough (such as Trader Joe’s Almost Whole Wheat Pizza Dough)
1/4 cup store-bought pizza sauce (such as Trader Joe’s)
1 7-ounce jar roasted red peppers, drained and cut into strips
3/4 cup reduced fat shredded mozzarella cheese

Preparation:
Preheat oven to 450 degrees. Spray a pizza pan with nonstick cooking spray.

Remove casings from sausage links. Crumble sausage meat into a small nonstick skillet placed on medium heat. No oil should be necessary. Add mushrooms and sauté for 5 minutes until sausage pieces are browned. Remove with slotted spoon and rest on kitchen paper to drain of any fat.

Roll out pizza dough to a 12-inch circle on a floured surface and place on nonstick or lightly oiled pizza sheet. Spread tomato sauce thinly on base. Lay roast peppers on top. Add sausage and mushroom mixture and sprinkle with cheese. Bake for 10 minutes. Serves 6

Per Serving: Calories 275, Calories from Fat 57, Total Fat 6.5g (sat 2.3g), Cholesterol 25mg, Sodium 875mg, Carbohydrate 38.3g, Fiber 4.9g, Protein 16g

http://lowfatcooking.about.com/od/poultrydishes/r/sausmushpepizza.htm

Crock Pot Spicy & Sweet italian Turkey Sausage Sandwich

January 28, 2012 at 1:40 PM | Posted in Crock Pot, Honeysuckle White Turkey Products, Jennie-O Turkey Products, Johnsonville Meats | Leave a comment
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I’ll be passing along some healthy and easy to fix Super Bowl Party food through out the week.

Simple Crock Pot Spicy & Sweet italian Turkey Sausage Sandwich

Ingredients

5 lbs Italian Turkey Sausages or 5 lbs Turkey Bratwursts. Jennie – O, Honeysuckle White, or Johnsonville Brands.
26 ounces Spaghetti sauce, Bella Vita Low Carb Pasta Sauce
1 large Vidalia Onions
1 Green Bell Peppers, sliced
1 Red Bell Peppers, sliced
1/2 cup packed Brown Sugar, or Splenda Brown Sugar 1/4 Cup

Directions

1) Combine everything in a crock pot.
2) Cover and cook on low 8 hours or high 4 hours.
3) Serve on Italian rolls with Provolone cheese, or Whole Grain Buns and 2% Provolone Cheese.

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