Grilled Bacon Wrapped Jalapeño Poppers {The Improved Recipe

September 22, 2017 at 5:15 PM | Posted in Uncategorized | Leave a comment

These grilled bacon wrapped jalapeño poppers are stuffed with two different cheeses, wrapped in bacon and grilled until crispy and bursting with flavor!

Source: Grilled Bacon Wrapped Jalapeño Poppers {The Improved Recipe

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Egg Sandwich and Hash Browns

September 22, 2017 at 4:55 PM | Posted in Eggs, hash browns, Simply Potatoes | Leave a comment
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Today’s Menu: Egg Sandwich and Hash Browns

 

 

Just had a cup of Bigelow Decaf Green Tea for Breakfast this morning. Didn’t get a lot of sleep again due to the Sinus Infection. My left ear started swelling up so I had to go back to the Family Doctor. I have infected inner ear, and it is extremely painful! They have me on 3 prescriptions and if it swells anymore I have to go to the hospital for treatment, trying to avoid that! It does feel somewhat better and the swelling isn’t quite as bad. I still have very limited hearing in my right ear though. I go back to the Doctor’s on Monday to see if I need further work done on it at the hospital. For Dinner tonight I made a Fried Egg Sandwich along with some Hash Browns.

 

Wanted something Light, Easy to Chew, and a hot meal tonight. So I made an Egg Sandwich. I haven’t made these in years! To make it all I’ll need is 2 Eggs, Salt and Pepper, a slice of Kraft Sharp Cheddar, a bit of Blue Bonnet Light Butter, and 2 slices of Aunt Millie’s Light Whole Grain Bread. Just get a mixing cup or coffee cup and crack open both Eggs into it. Season it with the Salt and Pepper and whisk it all together.

 

 

 

Heat a small skillet on medium heat, I sprayed it with Pam Cooking Spray. I added the Butter, and when heated added the Egg Mixture. Fry it till the bottom browns and flip it. I then added my slice of Cheese on top of it. Cook until dome, and it’s ready! You can toast the Bread if you like, I didn’t toast mine.

 

 

 

 

To go with my Egg Sandwich I prepared some Simply Potatoes Shredded Hash Browns. Seasoned them with Salt and Pepper and served them sprinkled with Sargento Reduced Fat Shredded Sharp Cheddar. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and Diet Peach Snapple to drink. Hopefully I can a full night’s sleep tonight and feeling better tomorrow.

Farmers’ Market – Sept. 23

September 22, 2017 at 8:00 AM | Posted in Uncategorized | 1 Comment

Enjoy the freshest food in town and the company of the characters who grow, raise and make it. Local growers

Source: Farmers’ Market – Sept. 23

Easy Rustic Tomato & Caramelized Onion Galette

September 22, 2017 at 5:59 AM | Posted in Uncategorized | Leave a comment

We’re finally getting some cool days and that means the tomatoes in our little garden will be slowing down. I snuck a few to make this very easy Rustic Tomato & Cararmelized Onion Galette…

Source: Easy Rustic Tomato & Caramelized Onion Galette

Jennie – O Turkey Recipe of the Week – Rustic Roasted Turkey Pot Roast and Vegetables

September 22, 2017 at 5:28 AM | Posted in Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is – Rustic Roasted Turkey Pot Roast and Vegetables. This week’s recipe just screams of a Fall Comfort Food Recipe! Made with JENNIE-O® Bone-in Turkey Pot Roast along with a variety of Vegetables, Spices, and Apple Cider Vinegar. You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH! https://www.jennieo.com/

 

Rustic Roasted Turkey Pot Roast and Vegetables
Who doesn’t love quick, weeknight dinners? This classic comfort food recipe is not only extremely tasty, it’s ready in under 1 hour!

INGREDIENTS

2 sweet potatoes, peeled and cut into 1-inch pieces
1 red onion, cut into 8 wedges2 parsnips, peeled and cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
4 tablespoons olive oil
4 cloves garlic, minced
½ teaspoon salt
⅛ teaspoon freshly ground pepper
½ teaspoon dried basil
1 tablespoon apple cider vinegar
¼ teaspoon Italian seasoning
¼ cup fresh parsley, loosely torn
2 pounds JENNIE-O® Bone-in Turkey Pot Roast, cut into pieces

DIRECTIONS

1) Heat oven to 400°F.
2) In large bowl, combine sweet potatoes, onion, parsnips, bell pepper, olive oil, garlic, salt, pepper, basil, vinegar, Italian seasoning and parsley; mix well. Place vegetable in large baking pan. Bake 20 minutes, stir and add turkey pot roast. Bake 15 to 20 minutes or until vegetables are tender and golden brown.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories310
Protein20g
Carbohydrates21g
Fiber3g
Sugars7g
Fat16g
Cholesterol80mg
Sodium880mg
Saturated Fat3.5g
https://www.jennieo.com/recipes/1044-rustic-roasted-turkey-pot-roast-and-vegetables

Turkey, Onion Jam and Brie Pizza

September 22, 2017 at 5:27 AM | Posted in Jennie-O Turkey Products | Leave a comment
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Passing along a bonus Jennie – O Turkey recipe on this Friday – Turkey, Onion Jam and Brie Pizza. Made with JENNIE-O® Turkey Breast Roast with toppings of Onion Jam, Brie Cheese, and Provolone Cheese. You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH! https://www.jennieo.com/

 

Turkey, Onion Jam and Brie Pizza
This is pizza, all grown up. With a savory onion jam in place of pizza sauce, this taste-bud-dazzling weeknight dinner recipe is topped with Brie, Provolone and arugula. Under 500 calories per serving.

INGREDIENTS

12 ounces pizza dough
1 teaspoon chopped fresh thyme
2 tablespoons butter, melted
1 clove garlic, minced
¼ cup onion jam
¾ cup shredded JENNIE-O® Turkey Breast Roast
4 ounces Brie cheese, sliced
½ cup shredded Provolone cheese
½ cup baby arugula leaves
½ teaspoon balsamic vinegar
½ teaspoon olive oil
salt and freshly ground pepper, if desired

DIRECTIONS

1) Heat oven to 425°F. Roll or press pizza dough to 8-inch imperfect circle.
2) In small bowl, combine thyme, butter and garlic. Brush half the butter mixture over pizza dough. Spread dough with onion jam.
3) Top with turkey, Brie and Provolone cheese. Drizzle with remaining butter mixture. Bake 12 minutes or until crust is crisp and golden.
4) In small bowl, toss arugula, vinegar, oil, salt and pepper, if desired. Place on cooked pizza. Cut pizza into wedges.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories430
Protein25g
Carbohydrates46g
Fiber6g
Sugars8g
Fat18g
Cholesterol70mg
Sodium730mg
Saturated Fat10g
https://www.jennieo.com/recipes/837-turkey-onion-jam-and-brie-pizza

Our Favorite Fall Recipes

September 22, 2017 at 5:26 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its – Our Favorite Fall Recipes. Celebrate the Fall Season with these delicious and Diabetic Friendly Recipes. You’ll find recipes like; Pork Stew with Amaranth Biscuit Topper, Pork Stew with Amaranth Biscuit Topper, and Banana Split Cake Roll. Find these and much more all at the Diabetic Living Online website. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 

Our Favorite Fall Recipes
Fall is perfect for spending a little more time in the heart of the home — the kitchen –surrounded by friends and family. Here we feature our fall-issue recipes, including pizza, mac and cheese, and chili, plus dazzling birthday cakes and so much more to share with your loved ones. Enjoy!

 

Pork Stew with Amaranth Biscuit Topper
This hearty meal features amaranth biscuits as the topping for savory pork stew. Loaded with nutrients, this cozy dish will warm you up on a cool fall evening……..

 

Roasted Tomato Soup and Grilled Cheese Sandwiches
Bursting with vitamins A and C, this classic combo makes a healthy and delicious lunch or dinner. Make the soup ahead of time, and warm it up for an easy weeknight meal……..

 

Banana Split Cake Roll

This diabetic cake recipe is a hit with our calorie-conscious readers. One bite of our delicious dessert makeover and you’ll forget all about the ice cream parlor!…….

 

* Click the link below to get all the – Our Favorite Fall Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/our-favorite-fall-recipes

Kitchen Hint of the Day!

September 22, 2017 at 5:25 AM | Posted in Kitchen Hints | Leave a comment
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Save that Mustard Jar……..

 

When a mustard jar is almost empty, leave the last scrapings in the jar, and use it to make a salad dressing. Measure the other ingredients into the jar, and shake well. The remaining mustard will flavor the dressing.

September 22nd is National Ice Cream Cone Day!

September 22, 2017 at 5:22 AM | Posted in Uncategorized | Leave a comment

Happy National Ice Cream Cone Day!

Source: September 22nd is National Ice Cream Cone Day!

Deep Dish Apple Pie Recipe – Peter’s Food Adventures

September 21, 2017 at 9:51 PM | Posted in Uncategorized | Leave a comment

I love a freshly baked deep dish apple pie, especially the American style cinnamon spiced pie recipes like I grew up with. It’s even tastier served ‘a la mode’ with vanilla ice-cream. Growing up in the Okanagan Valley, which was predominantly apple orchard country, there was always plenty of apples in the autumn. Deep Dish…Read More

Source: Deep Dish Apple Pie Recipe – Peter’s Food Adventures

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