Pineapple Teriyaki Turkey Burgers

March 31, 2011 at 5:58 PM | Posted in diabetes, diabetes friendly, Food, ground turkey, Healthy Life Whole Grain Breads, low calorie, low carb, mushrooms, turkey burger, Whole Grain Bread | 6 Comments

Today’s Menu: Pineapple Teriyaki Turkey Burger

Love these Burgers! I need to have them more often. Had a Pineapple Teriyaki Turkey Burger. I used Honeysuckle White 93% Lean Ground Turkey. Topped it with a slice of Pineapple, that was added during frying, and reduced Mayo w/ Olive Oil mix. Seasoned with  Sea Salt, Ground Black Pepper, Fresh Ginger, and Pineapple Juice reserved from the can of Pineapple Slices. Served on Healthy Life Whole Grain Sandwich Buns. Had sides of sautéed Mushrooms. The recipe calls for grilling the Burgers, I used a Grill Pan and cooked them indoors (Only 36 degrees out!). Recipe follows.


Baked Salmon w/ Brown Rice

March 30, 2011 at 4:54 PM | Posted in Aunt Millie's, baking, diabetes, diabetes friendly, Food, low calorie, low carb, salmon, Sea Salt | Leave a comment

Today’s Menu: Baked Salmon w/ Brown Rice and Hearth Whole Grain Bread.


Healthy and delicious was Dinner tonight! I had Baked Salmon along with Brown Rice. I was at Walmart earlier and as going by the Meat and Seafood Dept. they had some beautiful Salmon Fillets. That was the first time I tried the Salmon from Walmart and it was delicious! I seasoned it with Sea Salt, Grinder Black Pepper, Parsley, and topped with Sesame Seeds and lightly rubbed with Extra Virgin Light Olive Oil. I baked it at 400 degees for 12 minutes. I used Uncle Ben’s Brown Rice and and I also had a slice of Aunt Millie’s Hearth Whole Grain Bread.

Bison Sirloin Steak and Mushrooms w/….

March 29, 2011 at 5:59 PM | Posted in Aunt Millie's, bison, diabetes, diabetes friendly, Food, greenbeans, low calorie, low carb, mushrooms | 3 Comments

Today’s Menu: Bison Sirloin Steak and Sauteed Mushrooms w/ Green Beans and Hearth Whole Grain Bread.

Love that Bison! And why not it’s low calorie, low carb, tender and delicious. Had a Bison Sirloin Steak cooked medium rare and seasoned with McCormick Grinder Steakhouse Seasoning. I topped it with Sauteed Mushrooms and seasoned those with Sea Salt, Ground Pepper, Parsley, Cumin, Thyme, and Sauteed in a 1/2 tablespoon of Extra Virgin Olive Oil and a touch of I Can’t Believe It’s Not Butter. Also had a slice of Aunt Millie’s Hearth Whole Grain Bread.

National Dish of the Week: Ethiopia

March 29, 2011 at 8:44 AM | Posted in Food | 9 Comments

Ethiopian cuisine and Eritrean cuisine characteristically consists of spicy vegetable and meat dishes, usually in the form of wat (or wot), a thick stew, served atop injera, a large sourdough flatbread, which is about 20 inches in diameter and made out of fermented teff flour. Ethiopians eat with their right hands, using pieces of injera to pick up bites of entrées and side dishes. N


o utensils are used.

About half of the Ethiopian population is Orthodox Christian. During Lent, the forty days preceding the Christian holiday of Easter, Orthodox Christians are prohibited from eating any animal products (no meat, cheese, milk, or butter). Instead they eat dishes made from beans, lentils, and chick peas called mitin shiro that is a mixture of beans and berbere . This is made with lentils, peas, field peas, chick peas, and peanuts. The beans are boiled, roasted, ground, and combined with berbere . This mixture is made into a vegetarian wot by adding vegetable oil and then is shaped like a fish or an egg; it is eaten cold. A vegetable alecha may also be eaten during Lent.

During festive times such as marriage feasts, kwalima , a kind of beef sausage, is eaten. This sausage is made with beef, onions, pepper, ginger, cumin, basil, cardamom, cinnamon, cloves, and tumeric. It is smoked and dried.

Ethiopian cuisine is mostly made up of breads, stews (known as Wat), grains, and spices. Typically, an Ethiopian meal consists of a combination of injera (flatbread) with different wats, yet each diverse cultural group has their unique variation. A typical snack would be baked small pieces of bread called dabo kollo or local grains called kollo. Coffee is also a large part of Ethiopian culture/cuisine, after every meal a coffee ceremony is enacted and espresso coffee is drunk.
Berbere, a combination of powdered chili pepper and other spices (somewhat analogous to Southwestern American chili powder), is an important ingredient used in many dishes. Also essential is niter kibbeh, a clarified butter infused with ginger, garlic, and several spices. Wat stews all begin with a large amount of chopped red onions, which the cook simmers or sautees in a pot.
The national dish of Ethiopia is wot , a spicy stew. Wot may be made from beef, lamb, chicken, goat, or even lentils or chickpeas, but it always contains spicy berbere . Alecha is a less-spicy stew seasoned with green ginger. For most Ethiopians, who are either Orthodox Christian or Muslim, eating pork is forbidden. Ethiopian food is eaten with the hands, using pieces of a type of flat bread called injera. Diners tear off a piece of injera , and then use it to scoop up or pinch off mouthfuls of food from a large shared platter. A soft white cheese called lab is popular. Although Ethiopians rarely use sugar in their cooking, honey is occasionally used as a sweetener. An Ethiopian treat is injera wrapped around a slab of fresh honeycomb with young honeybee grubs still inside. Injera is usually made from teff, a kind of grain grown in Ethiopia. The bread dough is fermented for several days in a process similar to that used to make sourdough bread. Usually enough bread is made at one time for three days. Little fried snacks called dabo kolo are also popular.

Firfir or fitfit, made from shredded injera with spices, is a typical breakfast dish. Another popular breakfast food is dulet, a spicy mixture of tripe, liver, beef, and peppers with injera. Fatira consists of a large fried pancake made with flour, often with a layer of egg, eaten with honey. Chechebsa (or kita firfir) resembles a pancake covered with berbere and kibbeh, or spices, and may be eaten with a spoon.

During festive times such as marriage feasts, kwalima , a kind of beef sausage, is eaten. This sausage is made with beef, onions, pepper, ginger, cumin, basil, cardamom, cinnamon, cloves, and tumeric. It is smoked and dried.

Ethiopian Spicy Split Lentil Stew (Yimser Wot)

March 29, 2011 at 8:39 AM | Posted in Food | 1 Comment

Wat, wet, or wot, known as tsebhi in Tigrinya is an Ethiopian and Eritrean stew or curry which may be prepared with chicken, beef, lamb, a variety of vegetables, and spice mixtures such as berbere and niter kibbeh, a seasoned clarified butter.

Several properties distinguish wats from stews of other cultures. Perhaps the most obvious is an unusual cooking technique: the preparation of a wat begins with chopped onions cooked in a dry skillet or pot until much of their moisture has been driven away. Fat (usually niter kibbeh) is then added, often in quantities that might seem excessive by modern Western standards, and the onions and other aromatics are sautéed before the addition of other ingredients. This method causes the onions to break down and thicken the stew.

Wats are traditionally eaten with injera, a spongy flat bread made from the millet-like grain known as teff. Doro wat is one such stew, made from chicken and sometimes hard-boiled eggs; the ethnologist Donald Levine records that doro wat was the most popular traditional food in Ethiopia, often eaten as part of a group who share a communal bowl and basket of injera Another is sega wat, made with beef

Servings: 4

* 1 cup split red lentils
* 1 1/2 tablespoons chili powder (Berbere)
* 3 tablespoons extra virgin olive oil or 3 tablespoons vegetable oil
* 1 red onions (chopped) or 1 shallot (chopped)
* 5 1/2 cups water
* 4 garlic cloves (diced) or 1 teaspoon garlic powder
* 1/4 teaspoon cardamom powder (if available)
* salt and black pepper


1. Bring to boil 4 cups of water in a medium pot. Rinse the lentils with fresh water and add to it. Cook for 5 minutes.
2. Remove the foam with spoon and discard . Lightly drain the extra water in a container or a cup.
3.  Meanwhile, sauté the onion with ½ cup of water and one tablespoon of oil for 5 minutesor until tender.
4. To the cooked onion add one cup of water, hot red chili powder (berbere), the rest of the oil, garlic and black pepper. Stir for 10 minutes.
5.  Combine the lentils and sauce. Mix well. If more water is needed, use the set-aside water. Cook the stew for 20 minutes until it simmers.
6.  Add false cardamom and salt to taste. Remove from heat. Serve it warm or cold.
* P.S. To make it mild, you may use tomato sauce.
* You will find these spices in Ethiopian or Indian shops/groceries.

Bison and Bleu Burger w/ Smashed Potatoes and…

March 28, 2011 at 4:28 PM | Posted in beans, bison, diabetes, diabetes friendly, Food, Healthy Life Whole Grain Breads, low calorie, low carb, potatoes | Leave a comment

Today’s Menu: Ground Bison Sirloin Burger and Bleu Cheese w/ Smashed New Potatoes and Chili Beans.

What a delicious and easy to cook meal! Had a Ground Bison Sirloin Burger seasoned with McCormick Grinder Steakhouse Seasoning. Cooked medium rare and topped with Lighthouse Idaho Bleu Crumbled Bleu Cheese and served on a Healthy Life Whole grain Sandwich Bun. As sides I had Smashed New Potatoes and Chili Beans. I took 4 New Potatoes and quartered each one and coated them with a 1/2 tablespoon of Extra Virgin Olive Oil and seasoned with Sea Salt and Ground Pepper. Then put them in a microwave bowl and nuked for 5 minutes and then used a hand masher and partially mashed them. I used Chili Beans and added Jack Daniels Honey BBQ Sauce, 3 dashes of Frank’s Red Hot Sauce, crumbled 2 pieces ofTurkey Bacon (Fixed Earlier), and seasoned with Cumin and Ground Cinnamon and heated. Later on for dessert I’ll have a slice of Walmart Bakery’s Sugar Free Angel Food Cake and top it with some Del Monte Sugarless Peaches!

*Picture shown was not the correct serving size, only used half of the servings shown on both beans and potatoes *

Spice of the Week – Savory

March 28, 2011 at 12:41 PM | Posted in Food, spices and herbs | 2 Comments

Satureja is a genus of aromatic plants of the family Lamiaceae, related to rosemary and thyme. There are about 30 species called savories, of which Summer savory and Winter savory are the most important in cultivation.
The primary use of savory is in cooking, and the two savories were among the strongest cooking herbs available to Europeans until world exploration and trade brought them tropical spices like black pepper. The savories have been used to enhance the flavor of food for over 2,000 years. Savory is an herb so bold and peppery in flavor that since the time of the Saxons it has come to denote not only the herb itself, but is synonymous with tasty and flavorful foods.


Culinary Uses

Savory’s wonderfully distinct piquancy brings an agreeable tasty element to relatively mild foods without overpowering them. The classic blend fines herbes and the traditional bunch of herbs for casseroles, bouquet garni will often contain savory. Savory complements egg dishes, whether chopped finely and added to scrambled eggs and omelets, or treated as a garnish with parsley. Beans, lentils and peas all benefit from the addition of savory in almost any situation. Its robust flavor holds up well in long, slow-cooked dishes such as soups and stews. Savory combines well with breadcrumbs for stuffings.

Most commonly used as a seasoning for green vegetables, savory’s special affinity is for beans. Use summer savory, with its more delicate flavor, for tender baby green beans, and winter savory to enhance a whole medley of dried beans and lentils. It is no coincidence that the German word for the herb is Bohenkraut, meaning bean herb, as one of the components of the herb naturally aids the digestion of these sometimes problematic legumes.

Attributed Medicinal Properties

While both varieties are used in cooking, Summer Savory has a much longer tradition of medicinal use.It has long been reputed to be a general tonic to the digestive tract and as a powerful antiseptic. Branches of savory were tossed onto fire to create an aromatic disinfectant. Even today, because of its pungent oils, it is commonly used in toothpaste and soaps. Active compounds of the savory leaf include volatile oils (carvacrol, p-cymene, alpha-thujene, alpha-pinene, beta-myrcene, beta-caryophyllene, terpinene, and thymol), and tannic acid. The carvacol and p-cymene content of this herb give it a mild antiseptic effect. The tannin content is responsible for savory’s astringent qualities, making it a popular choice in the relief of diarrhea. The herb has also been used as a gargle for sore throat. As a digestive aid, savory is used in cases of indigestion and flatulence. It is often added as a spice to dishes containing beans for this reason. The most common medicinal use of savory today is in the treatment of gastrointestinal enteritis, the inflammation of the intestinal tract. In some folk cultures, savory has been used to increase libido.

Pork Loin Chop w/ Green Beans and…

March 27, 2011 at 5:11 PM | Posted in diabetes, diabetes friendly, Food, greenbeans, leftovers, low calorie, low carb, pork chops, potatoes | 2 Comments

Today’s Menu: Pork Loin Chop w/ Green Beans and Mashed Potatoes.

Had a Bone In Pork Loin Chop seasoned with McCormick Grill Mates Applewood Rub and Minute Maid Apple Juice. The Applewood Rub is just incredibly tasting on Pork and I by adding the Apple Juice after turning the Pork Chop and it gives you one of the most tender and juicy Chops you’ll ever had. I also had some Mashed Potatoes, leftover from last night’s dinner,  along with our last jar of canned Green Beans from last year. Hope this years Green Bean crop is as tasty as last year’s was.


Pan-Seared Tilapia With Chile Lime Butter

March 27, 2011 at 1:15 PM | Posted in diabetes friendly, fish, Food, low calorie, low carb, tilapia | Leave a comment

Pan-Seared Tilapia With Chile Lime Butter
I’ve been seeing this one around on several sites and I finally tried it out and thought I would pass it along. I used I Can‘t Believe It’s Not Butter instead of the unsalted Butter that was in the original recipe along with using Sea Salt instead of Salt and Extra Virgin Olive Oil over Corn Oil. Turned out delicious!

(Serves 6)

For Chile Lime Butter

* 1/4 Cup I Can’t Believe It’s Not Butter (Stick), softened
* 1 Tablespoon finely chopped Shallot, Substitute with Minced Garlic if preferred
* 1 Teaspoon finely grated fresh Lime Zest
* 2 Teaspoons fresh Lime Juice
* 1 Teaspoon minced fresh Serrano Chili, including seeds
* 1/2 Teaspoon Sea Salt

For Tilapia

* 6 (5 ounce) skinless Tilapia Fillets
* 1/2 Teaspoon Sea Salt, to taste
* Ground Pepper, to taste
* 2 Tablespoons Extra Virgin Olive Oil


1.  Make Chile Lime Butter:.
2.  Stir together Butter, Shallot, Zest, Lime Juice, Chile and Salt in a bowl.
3.  Prepare Fish:.
4.  Pat Fish dry and sprinkle with Salt.
5.  Heat 1 tablespoon Oil in a 12-inch nonstick skillet over moderately high heat until just smoking.
6.  Saute 3 pieces of Fish, using a spatula to turn once, until golden and just cooked through, 4 to 5 minutes.
7.  Transfer to a plate and saute remaining fish in same manner.
8.  Serve each piece of Fish with a dollop of Chile Lime Butter.
* Side Dish suggestion, Baked Potato or Brown Rice

Nutrition Facts
Pan-Seared Tilapia With Chile Lime Butter

Serving Size: 1 (160 g)

Servings Per Recipe: 6

Amount Per Serving
% Daily Value
Calories 245.7

Calories from Fat 131
Total Fat 14.6 g
Saturated Fat 6.2 g
Monounsaturated Fat 3.9 g
Polyunsaturated Fat 3.2 g
Trans Fat 0.0 g
Cholesterol 91.2 mg
Sodium 462.6 mg
Potassium 439.1 mg
Magnesium 39.0 mg
Total Carbohydrate 0.4 g
Dietary Fiber 0.0 g
Sugars 0.0 g
Protein 28.6 g

Ribs w/ Smashed Potatoes and

March 26, 2011 at 5:44 PM | Posted in Aunt Millie's, baking, dessert, Food, potatoes, ribs | Leave a comment

Today’s Menu: Ribs w/ Smashed Potatoes and Aunt Millie’s Whole Grain Bread.


I had my fix of ribs today! Used Lloyds 1/2 Rack BBQ Ribs, great tasting, meaty, and real easy to fix. Just heat at 375 degrees for 25 – 35 minutes and they are done! As sides made some Smashed Potatoes and Aunt Millie’s Whole Grain Bread. For the Smashed Potatoes I used Golden New Potatoes. I quartered each Potato with a light rub of Extra Virgin Olive Oil and seasoned with Sea Salt and Black Pepper. Put them in a large microwavable bowl and put them in the microwave for 6 minutes. After cooling for 1 minute added a dash more salt and 1 pat of I Can’t Believe It’s Not Butter, 3 slices of crumbled Turkey Bacon I had fixed earlier while making breakfast. Used a hand masher and partially mashed the potatoes, then stirred with a tablespoon to make sure all ingredients were mixed. Kraft 2% Shredded Cheeses can also be added to this. For dessert later on having Sugarless Angel Food Cake and Sliced Peaches.

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