Tags: Cooking, Diabetic Dish of the Week, Food, Italian Wedding Soup, Pasta, recipes, Soup, Turkey Meatballs
This week’s Diabetic Dish of the Week is Italian Wedding Soup. Diabetic Friendly and only 180 calories per serving and 10 net carbs.
Italian wedding soup
3 cans (14 ounces each) Swanson Low-Sodium Chicken Broth
1 package (12 ounces) prepared and cooked Honeysuckle White Turkey Meatballs
2 ounces (about 1/4 cup) Whole Grain Pasta
1/2 teaspoon Garlic Powder
1 teaspoon Extra-Virgin Olive Oil
1 1/2 teaspoons Dried Oregano
1/4 teaspoon Black Pepper
1/4 pound fresh Spinach (about 6 cups), washed and drained
4 dashes Frank’s Hot Sauce (to taste)
In a large saucepan, bring broth to a boil over medium-high heat. Add meatballs, pasta, garlic powder, olive oil, oregano, and black pepper and bring to a boil. While waiting for the boil, finely chop the spinach, reducing volume to about 2 cups when chopped. Add spinach and hot sauce to saucepan, and lower heat immediately; stir to combine. Simmer about 8–10 minutes, stirring occasionally.
Yield: 4 servings. Serving size: 1 1/2 cups.
Nutrition Facts Per Serving:
Calories: 180, Carbohydrates: 11 g, Protein: 14 g, Fat: 9 g, Saturated Fat: 3 g, Cholesterol: 32 mg, Sodium: 540 mg, Fiber: 1 g
Tags: Beans, Cooking, EatingWell, Eggplant, Food, Mediterranean Diet, recipes, Shrimp
The Mediterranean diet is considered to be one of the healthiest and here from the EatingWell website, Recipes from the Mediterranean Diet. Really some fantastic sounding recipes. It’s all from the EatingWell web site which is full of delicious and healthy recipes like these. http://www.eatingwell.com/
Healthy recipes from the Mediterranean diet.
It’s no wonder that the Mediterranean diet is considered to be one of the healthiest—those who follow it are less likely to develop high blood pressure, high cholesterol or become obese. Better yet, Mediterranean cuisine is delicious: it’s abundant in fruits, vegetables and olive oil, sparing with meat and anointed daily with red wine. Enjoy one of our healthy Mediterranean recipes tonight for a satisfying and healthy dinner.
Grilled Eggplant Parmesan Sandwich
Our healthier eggplant Parmesan sandwich uses tender, smoky grilled eggplant instead of fried, so it has a fraction of the fat and calories. To make these sandwiches a cinch to prepare, make sure to have all your ingredients ready before you head out to the grill…..
Lemon-Garlic Marinated Shrimp
Marinating precooked shrimp in garlic- and lemon-infused oil is a simple yet elegant appetizer……
Fiber-rich beans stand in for the beef and pork in this surprisingly rich-tasting vegetarian take on pasta Bolognese. Without the meat, the dish has only a third of the fat and 80 percent less saturated fat. To make the perfect meal, serve with a peppery arugula salad and warm, crusty Italian bread……..
* Click the link below to get all the Recipes from the Mediterranean Diet
Tags: Cooking, Cooking Tips, Fish, Food, Kitchen Hints, recipes, Seafood
When handling fish…..
To eliminate fish odor from your hands, rub them with a wedge of fresh lemon.
Originally posted on Cooking with Mr Fitz:
meat on a stick.. Over fire.. Now I am not going to say it brings the cave person out in me.. Because I really don’t think it does..
It does though give me great pleasure! I like sitting there slowly checking on doneness.. Turning them once in a while. You get the picture right? 😃
This outing is boned chicken legs.. Marinated.. And skewered onto the metal stick..
Then onto fire..
And they grill up good!!
Wrapped in foil and left to get their groove on before slicing and storing in the fridge..
Frozen pittas into the toaster.. For some reason pitta cooks so well from the toaster.. Meanwhile a sauce of natural yoghurt, mint concentrate, garlic and ginger paste and lemon juice..
And of course some chimichurri..
View original 10 more words
Tags: Cooking, Dinner, Food, Golden Hominy, Leftovers, Meatless Monday, Quorn Meatless Gourmet Burger, recipes, STOUFFER'S Harvest Apples
Today’s Menu: Quorn Meatless Gourmet Burger w/ Golden Hominy and Harvest Apples
Had an early morning light show going on outside around 5:30. We got hit fairly hard by a thunderstorm and some high winds passing through. Had about 15,000 people without power for a while in the area, ours stayed on. Lot of wind, rain, and thunder. After breakfast went outside and had to pick up a lot of limbs and branches in the driveway and yard. Then got the leaf blower out and cleaned around the driveway and house. Our neighbor had a good size tree come down in his backyard, it missed their house though. Got all that done and went inside to get a few things done. I had finally bought some furniture coasters so I spent the rest of the afternoon getting them under all the living room furniture, should have done that a long time ago! Makes it so easy to move the furniture. For dinner tonight it was Meatless Monday! I prepare a Quorn Meatless Gourmet Burger w/ Golden Hominy and Harvest Apples.
Well I decided to “Meatless” again. I had bought a box of Quorn Meatless Gourmet Burgers at Kroger and have them in the freezer. Second time I’ve had them, Quorn Brand Meatless Burgers. I just fry them in a 1/2 tablespoon of Extra Virgin Olive Oil for 4 minutes a side. Nice char on both sides and good flavor. They’re a nice alternative to the normal Meat Burger. Burger was moist and very good seasoning, I added Sea Salt and Ground Black Pepper to it. Plus the Burger is 110 calories and 7 net carbs per Burger. I served it on a Kroger Lite Wheat Hamburger Bun, which is 80 calories and 15 carbs.
For side dishes it was all leftovers from last night. I reheated the Kroger Brand Golden Hominy. For those that has never had or heard of Hominy; Hominy is a food made from kernels of corn which are soaked in an alkali solution of either lime or lye. The corrosive nature of the solution removes the hull and germ of the corn and causes the grain itself to puff up to about twice its normal size. My favorite is the Golden Hominy. Since trying this a while back it’s quickly become on of my favorites.
Then for another reheated side dish. I heated up the leftover Stouffer’s Harvest Apples. An easily prepared way to get a delicious and savory Apple Dish. Easy to prepare; It comes in a microwavable tray. Microwave on high for 6 minutes, let cool and serve! This is a good one to have in the freezer! For dessert later a bowl of Del Monte Sliced Peaches.
Quorn Meatless, Soy-Free Frozen Foods
# 1 Meat-free Brand Globally! Quorn™ is the brand name of a premium line of all-natural, meat-free frozen foods. The Quorn brand has been sold in the UK since 1985, and since that time has become the #1 retail brand of meat-free brand globally!*
Facing an unpredictable economy, eating out is becoming less and less of an option. Choosing Quorn all natural, meatless, soy-free foods helps you save the money you would normally spend taking the entire family out to eat and lets you enjoy the endless delicious possibilities of healthy, low calorie food substitutes of foods you already love in the comfort of home.
Quorn meat-free, soy-free products deliver great taste, fantastic quality and a wide variety of items to meet the demands of busy people with on-the-go lifestyles. They are perfect substitutes for those who seek healthy, low-fat, low calorie alternatives to meals like chicken nuggets, patties and cutlets, meatballs, turkey and Burgers more. The taste is so close to the real thing, and the recipe/cooking options are unlimited for creating nutritious, gourmet meals that the transition will be a no-brainer. Grill or microwave to reap the benefits of unforgettable flavor.
Quorn Gourmet Meatless Burgers are delicious soy-free meat alternatives, made from Non-GMO ingredients.
* Quorn Gourmet Meatless Burgers:
* Made from non-GMO ingredients
* Suitable for vegetarians
* Made with natural ingredients
* Tasty Quorn Burgers, ideal for BBQ’s
Tags: BBQ, Beef, Cooking, Food, Grilling, One of America's Favorites, Pork, recipes, Smoked, Spare Ribs
Spare ribs (also side ribs or spareribs) are a variety of pork ribs or beef ribs, cooked and eaten in various cuisines around the world. They are the most inexpensive cut of pork and beef ribs. They are a long cut from the lower portion of the pig or cattle, specifically the belly and breastbone, behind the shoulder, and include 11 to 13 long bones. There is a covering of meat on top of the bones as well as between them.
The term comes from Low German ribbesper (referring to pickled pork ribs, cooked on a spit), the parts of which refer, in order, to rib and spit.
* Pork spare ribs are also popular in Chinese and American Chinese cuisine; they are generally called paigu. Cantonese: paigwat; literally “row of bones”).
* In County Cork, Ireland, pork or beef spare ribs are boiled and eaten with potatoes and turnips. This dish is called bodice locally.
In American South cuisine:
Spare ribs have also become popular in the American South. They are generally cooked on a barbecue or on an open fire, and are served as a slab (bones and all) with a sauce. American butchers prepare two cuts:
* Pork spare ribs are taken from the belly side of the pig’s rib cage above the sternum (breast bone) and below the back ribs which extend about 6″ down from the spine. Spare ribs are flatter than the curved back ribs and contain more bone than meat. There is also quite a bit of fat which can make the ribs more tender than baby back ribs.
* St. Louis Cut ribs are spare ribs where the sternum bone, cartilage, and the surrounding meat known as the rib tips have been removed. St. Louis Cut rib racks are almost rectangular.
* Beef spare ribs are taken from the belly side of the cattle’s rib cage above the sternum (breast bone). Beef spare ribs tend to be longer, wider, and sometimes more curved than their pork counterparts, and are cut from the prime rib rump, of which the thicker boneless part becomes the ribeye steak, and the upper tips of the ribs are then cut off and become short ribs.
In Chinese cuisines:
* In Chinese cuisine, pork spare ribs are generally first cut into 3-4 inch (7–10 cm) sections, then may be fried, steamed, or braised.
* In the Cantonese cuisine of southern China, spare ribs are generally red in color and roasted with a sweet and savory sauce. This variety of spare ribs is grouped as one of the most common items of siu mei, or Cantonese roasted meat dishes.
* In American Chinese cuisine, pork spare ribs are generally cooked in char siu style, and often feature as a part of the appetizer dish called pu pu platter.
Spare ribs are usually consumed individually by hand, with the small amount of meat adhering to the bone gnawed off by the eater.
Tags: Buttermilk, Cherries, Cooking, dessert, Food, Meatless Monday, PBS, recipes, Sour Cherry Chocolate Scones
For this week’s “Meatless Monday” Recipe of the Week, it’s a Sour Cherry Chocolate Scones. This one has Cherries, Chocolate, Buttermilk, plus other ingredients. It’s from the PBS Recipe site that has so many fantastic recipes like this one. http://www.pbs.org/food/recipes/
Sour Cherry Chocolate Scones
Bake Sour Cherry Chocolate Scones for a tart and rich baked treat.
3 cups all-purpose flour
3 tablespoons white granulated sugar
1 teaspoon baking soda
1/2 teaspoon sea salt
4 tablespoons unsalted butter, frozen
1/2 pound sour cherries or regular cherries, pitted and halved
6 ounces chocolate chunks or chips or morsels
1 cup buttermilk, plus about 2 tablespoons more for topping
1 tablespoon turbinado sugar, as topping
1 – Line a baking sheet with parchment and set aside.
2 -In a large mixing bowl, mix together the flour, sugar, baking soda and salt.
3 – Using a box grater, grate the butter into the dry ingredients and mix quickly, breaking up the butter so it resembles the size of small peas.
4 – Add the cherries and toss so they’re evenly distributed throughout the flour. Next, do the same with the chocolate chunks or chips.
5 – Create a well in the center of the flour mixture and in one batch, add the buttermilk. Using a wooden spoon or spatula, mix it together until it forms a shaggy ball. Drop the dough onto a lightly floured counter and knead a few times, being sure to not over handle it, which will result in tough scones. Form the dough into 1 1/2-inch thick disk. Using a knife, cut the scones into 8 equal triangles. Transfer the scones to the baking sheet and put in the freezer to chill for 15 minutes. At this time, preheat the oven to 425 degrees F.
6 – Brush the tops with the buttermilk and sprinkle with a bit of turbinado sugar. Transfer the scones to the oven to bake for 25 to 30 minutes, until a skewer inserted into the centers comes out clean and the scones are golden brown.
Tags: Beef, Cooking, Cooking Tips, Food, Grilling, Kitchen Hints, Pork, recipes, Ribs, smoking
Smoke those Ribs!…….
It’s important to prepare the pork ribs the night before you are going to smoke them. This will allow the rub to work its magic.The goal of a rub is not to overpower the flavor of the meat, but to add flavor.
Originally posted on Foodimentary - National Food Holidays:
Did you know watermelons were originally hollowed out & used to store water,hence the name.
Today’s five facts about watermelons:
- By weight, watermelon is the most-consumed melon in the U.S., followed by cantaloupe and honeydew.
- Watermelon is 92% water.
- The first recorded watermelon harvest occurred nearly 5,000 years ago in Egypt.
- Watermelon’s official name is Citrullus Lanatus of the botanical family Curcurbitaceae. It is cousins to cucumbers, pumpkins and squash.
- Early explorers used watermelons as canteens.
Today’s Food History
- 1492 Christopher Columbus sailed from Spain on his first voyage to what he thought were the Indies.
- 1801 Sir Joseph Paxton was born. Paxton was an English landscape gardener, and hothouse designer. He was the architect of the Crystal Palace at the Great Exhibition of 1851 in London.
- 1806 Michel Adanson was born. Adson was a French botanist who developed a system of plant classification based on physical characteristics. His system…
View original 91 more words
Tags: Cooking, Cumin, Cumin Spiced Pork Chops, Dinner, Food, Golden Hominy, Herbs, Pork, recipes, Roasting, Spices, STOUFFER'S Harvest Apples
Today’s Menu: Cumin Spiced Pork Chops w/ Golden Hominy and Harvest Apples
Stayed busy most of the day today. I wasn’t that hungry this morning so for Breakfast I had a couple of slices of toasted wheat bread that I topped with I Can’t Belive It’s Not Butter along with my morning cup of Bigelow Decaf Green Tea. After my morning workout I went to Kroger for a few items and then to McDonald’s to pick up breakfast for Mom and Dad. Back home did a few chores in and around the house. Then I had to change all the tubing to Dad’s oxygen machine, which needs replaced monthly. For dinner tonight I prepared Cumin Spiced Pork Chops w/ Golden Hominy and Harvest Apples.
I picked up a huge package of Pork Chops on my last visit to Costco a couple of weeks ago and had them in the freezer. I got 1 of the Chops from the freezer and let it thaw overnight in the fridge. Then to prepare my Chop I’ll need; The Cumin Spiced Rub which consists of 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. To prepare it preheat oven to 400°. Combine all the ingredients; rub it all over the pork chop. Let stand 20 minutes. Start by heating the Extra Virgin Olive oil in a Cast Iron Skillet over medium-high heat. Add pork to pan; cook 3 minutes, browning both sides. From the stove to the oven and bake at 400° for 20 minutes until the thermometer registered 150° (slightly pink), turning after 5 minutes. Let stand 10 minutes before slicing. Fantastic combo of Spices, which makes one incredible Crust on the Chop with the inside being tender and moist! Love this seasoning on Pork!
For a side dish I opened up a can of one of my favorite side dishes, Kroger Brand Golden Hominy. For those that has never had or heard of Hominy; Hominy is a food made from kernels of corn which are soaked in an alkali solution of either lime or lye. The corrosive nature of the solution removes the hull and germ of the corn and causes the grain itself to puff up to about twice its normal size. My favorite is the Golden Hominy. If you’ve never tried it do, makes a delicious side dish!
Then for another side dish. I prepared a package of Stouffer’s Harvest Apples, first time I’ve tried this one. An easily prepared way to get a delicious and savory Apple Dish. Easy to prepare; It comes in a microwavable tray. Microwave on high for 6 minutes, let cool and serve! This is a good one to have in the freezer! For dessert later a bowl of Del Monte Sliced Peaches.
STOUFFER’S Harvest Apples
Stouffer’s Simple Dishes Harvest Apples are baked apples that are seasoned with cinnamon. Good question: Why does it matter how apples are harvested? Good to know: Stouffer’s uses hand-picked apples to help ensure the quality of apples. Good to remember: Stouffer’s is supported by the Nestle Research Center, one of the world’s leading centers for nutrition, health and wellness.
Stouffer’s Simple Dishes Harvest Apples:
Baked apples seasoned with cinnamon
Apples, Sugar, 2% Or Less of Soybean Oil, Bleached Wheat Flour, Modified Cornstarch, Ascorbic Acid, Spice. Contains Wheat
For food safety & quality, follow these cooking instructions. Microwave oven cooking: since microwave oven wattage varies, cooking times may require adjusting. Remove tray from box. Remove the cover. Cook on high 1 tray: 5-6 minutes 2 tray: 9-11 minutes. After cooking, let stand in microwave 1-2 minutes. Carefully remove tray from microwave & enjoy! Conventional oven cooking: since ovens vary, cooking heat And times may require adjusting. Preheat oven to 350f. do not exceed 350f. remove tray from box. Remove film cover. Place tray on baking sheet on center rack in oven. Cook 33-35 minutes. Carefully remove baking sheet with tray from oven And let stand on baking sheet 1-2 minutes.
Serving Size 170 G*
Servings Per Container 2
Amount Per Serving
Calories From Fat 25
% Daily Value
Total Fat 3 G 5
Saturated Fat 0 G 0
Trans Fat 0 G
Cholesterol 0 Mg 0
Sodium 5 Mg 0
Total Carboydrate 43 G 14
Dietary Fiber 2 G 8
Sugars 34 G
Protein 0 G