Grilled Cheese with Turkey Bacon and Thousand Island Dressing w/…..

May 31, 2011 at 6:08 PM | Posted in diabetes, Food, Healthy Life Whole Grain Breads, Kraft Cheese, turkey bacon | 2 Comments

Today’s Menu: Grilled Cheese with Turkey Bacon and Thousand Island Dressing w/ New England Clam Chowder.

Tried a new kind of Grilled Cheese for dinner, Grilled Cheese with Turkey Bacon and Thousand Island Dressing . As good as this sounds it tastes even better! The recipe for this will be at the end of the post. Along with the Grilled Cheese I had a bowl of Campbell’s Chunky New England Clam Chowder with a side of Skyline Chili Oyster Crackers.

Grilled Cheese with Turkey Bacon and Thousand Island Dressing

2 Strips of Turkey Bacon
1 Tablespoon of I Can’t Believe It’s Not Butter
2 Slices of Healthy Life Whole Grain Bread
2 Slices of Kraft 2% Sliced Sharp Cheddar Cheese
1 Slice of Monterrey Jack Cheese
1 Tablespoon Thousand Island Dressing

* Cook the turkey Bacon in a skillet or grill pan until crisp. Remove and drain on a paper towel lined plate.
*Heat the Butter in a skillet over medium heat. Add one slice of Bread to the pan. Top with all the cheese and the Turkey Bacon. Take the remaining slice of Bread and spread on the Thousand Island Dressing and press it on top of the slice that’s in the pan, dressing side down. Cook until the Cheese is melted and Bread is golden, about 2 -3 minutes per side.

Happy Birthday, Cooking Channel!

May 31, 2011 at 5:59 PM | Posted in baking, dessert, diabetes, diabetes friendly, Food | Leave a comment

Happy Birthday, Cooking Channel!
by Michelle Buffardi

It’s our first birthday! Cooking Channel is one year old — can you believe it? We’ve seen so much in the last 12 months, and yet we’re really just getting started. If we live to be a 100-year-old network, we still wouldn’t get to meet all the amazing, passionate food people out there. There’d still be a million new recipes to try, dishes to taste and things to learn about food and cooking. So we’re as excited about the next 99 years as we are about this last one.

Think Before You Eat: 15 Foods to Avoid with Diabetes

May 31, 2011 at 1:57 PM | Posted in diabetes, diabetes friendly, Food | 1 Comment

I’ll be showing 1 of the 15 foods to avoid along with an healthier alternative recipe. Another of many great articles and recipes from one of my favorite web sites, Diabetic Living On Line.

Think Before You Eat: 15 Foods to Avoid with Diabetes

By Lori Brookhart-Schervish
These top food offenders contain high amounts of fat, sodium, carbohydrate, and calories that may increase your risk of high cholesterol, high blood pressure, heart disease, uncontrolled blood glucose, and weight gain. The good news is you can indulge in your favorite foods and still eat healthfully with our satisfying and delicious alternatives.

#9 Regular Soft Drinks

Sugar-laden soda is a quick derailer to your diabetic diet. Every 4 grams of sugar equals 1 teaspoon, so if your drink has 30 grams of sugar, that’s equal to 7.5 teaspoons of sugar.

Drinks with high sugar and carbohydrate contents not only add calories and carbs to your meal plan, but they may also raise blood glucose and cause weight gain.

Of course, there are diet versions of many drinks that are made with artificial sweeteners.

Get more on drink choices that won’t add to your waistline:

Staggering Statistics:

You may decide to shake up your beverage choices after totaling the calories and carbohydrates. Like Jerry Murris, 52 and type 2, of Fairfax, Virginia, you may find your drinks have more calories and carbs than you expect. “I changed my ways lickety-split,” Jerry says. The results? He shed pounds, plus his blood glucose levels dropped toward normal. You may be able to achieve this too, just by changing to lower calorie and sugar-free beverages.

A team of obesity experts formed as a Beverage Guidance Panel reports that American adults consume an average of 230 calories from beverages daily. Worse, nearly half drink 500 calories a day. In 1977, Americans consumed two calorie-sweetened beverages each day. By 1996, the number of portions rose to 2.5. That’s more calories from beverages each day, especially because portion sizes during the same time period grew from 14 ounces to 21 ounces.

Barry Popkin, Ph.D., a professor of nutrition and coauthor of the proposed beverage guidance system, blames this increase on the growing number of liquid high-calorie options that are now available at take-out windows, supermarkets, and convenience stores.

“This greater, grander array of calorie-containing beverages is one strong factor underlying our obesity epidemic and the closely related higher incidence of type 2 diabetes,” he says.

Fruit of the Week – Strawberries

May 31, 2011 at 1:48 PM | Posted in baking, diabetes, diabetes friendly, Food, fruits | 1 Comment

The Strawberry

The garden strawberry is a hybrid species that is cultivated worldwide for its aggregate accessory fruit, the (common) strawberry. The fruit is widely appreciated, mainly for its characteristic aroma but also for its bright red color, its juicy texture, and it is consumed in large quantities, either fresh or in prepared foods such as preserves, fruit juice, pies, ice creams, and milk shakes. Artificial strawberry aroma is also widely used in all sorts of industrialized food products.

The garden strawberry was first bred in Brittany, France, about 1740 via a cross of Fragaria virginiana from eastern North America , which was noted for its flavor, and Fragaria chiloensis from Chile and Argentina brought by Amédée-François Frézier, which was noted for its large size.

Cultivars of Fragaria × ananassa have replaced, in commercial production, the woodland strawberry, which was the first strawberry species cultivated in the early 17th century.

The strawberry is, in technical terms, an aggregate accessory fruit, meaning that the fleshy part is derived not from the plant’s ovaries (achenes) but from the receptacle that holds the ovaries. Each “seed” on the outside of the fruit is actually one of the ovaries of the flower, with a seed inside it. In both culinary and botanical terms, the entire thing is called a “fruit”.

Strawberries are an easy plant to grow, and can be grown almost anywhere in the world. The best thing to do is to buy a plant in early to middle spring. Place the plant preferably in full sun, and in somewhat sandy soil. Strawberries are a strong plant that will survive many conditions, but, during the time that the plant is forming fruit, it is important for it to get enough water. Strawberries can also be grown as a potted plant, and will still produce fruit.

A strawberry plant will send out shoots in an attempt to propagate a new plant, and, if left alone, it will be successful in doing so, but this shoot can be cut off, and placed wherever you wish to start a new plant.

In addition to being consumed fresh, strawberries can be frozen, made into preserves, as well as dried and used in such things as cereal bars. Strawberries are a popular addition to dairy products, as in strawberry-flavored ice cream, milkshakes, smoothies, and yogurts. Strawberries and Cream is a popular dessert, famously consumed at Wimbledon. Strawberry pie is also popular. Strawberry pigment extract can be used as a natural acid/base indicator due to the different color of the conjugate acid and conjugate base of the pigment.

All American Strawberry Clouds

May 31, 2011 at 1:46 PM | Posted in diabetes, diabetes friendly, Food, fruits, low calorie, low carb | 2 Comments

Something different, light, and refreshing for those hot Summer days! A friend of mine made these and really enjoyed them so she passed along the recipe from Diabetic Gourmet web site.

All American Strawberry Clouds

Makes 12 servings

Ingredients

* 1/2 cup crispy chow mein noodles
* 1 cup white chocolate chips
* 1 cup heavy whipping cream
* 1 tablespoon SPLENDA® No Calorie Sweetener, Granulated
* 1 teaspoon vanilla extract
* 1 cup (6 ounces) blueberries
* 3 cups (about 1 pound) stemmed sliced California strawberries

Directions

1. Line 12 muffin cups with paper baking cups.
2. Place about 2 teaspoons chow mein noodles into each.
3. Melt chocolate according to package directions; spoon about 1 tablespoon into each cup to cover noodles.
4. Refrigerate at least 1 hour to set.
5. In mixer bowl, combine cream, Splenda® and vanilla; beat on medium speed of electric mixer until soft peaks form. Gently fold in blueberries.
6. Spoon an equal amount of cream mixture into each cup.
7. Top with strawberries; serve immediately.

Nutritional Information (Per Serving)
Calories:    169
Protein:    2 g
Sodium:     37 mg
Cholesterol:    34 mg
Fat:     15 g
Dietary Fiber:     2 g
Carbohydrates:     8 g

http://www.diabeticgourmet.com/recipes/html/765.shtml

Tuna Mac w/ Mango & Pineapple Salsa and…

May 30, 2011 at 6:15 PM | Posted in diabetes, diabetes friendly, Food, low calorie, low carb, pasta, Sea Salt | 1 Comment

Today’s Menu: Tuna Mac w/ Mango & Pineapple Salsa and Harvest Grain Bread.

I had a super refreshing and light dinner tonight! I made some Tuna Mac, been forever since I made some. I used Velveeta/Kraft Whole Grain Rotini & Cheese for the Mac part and Chicken of the Sea Chunk Light Tuna (In water) for the Tuna. I also made some Mango & Pineapple Salsa as a side. First time I made the Salsa and it was delicious, light, and refreshing. I used the frozen Del Monte Mango and the Pineapple Chunks, 1 bag of each. Chopped up about 2 tablespoons of fresh Cilontro, 1 tablespoon chopped Green Chilies, and Sea Salt and Pepper to taste. Mix well and serve! I also had Kroger Bakery Harvest Grain Bread. Together made a fantastic dinner, with plenty of leftovers.

Island Pineapple Cupcakes

May 30, 2011 at 10:58 AM | Posted in baking, dessert, diabetes, diabetes friendly, Food, low calorie, low carb | 3 Comments

Want something different for dessert? Ran across this and sounded and looked great! Only 110 calories and 17 carbs. Another good one from the Diabetic Living On Line web site.

Island Pineapple Cupcakes

SERVINGS: 24 cupcakes
CARB GRAMS PER SERVING: 17

6      egg whites
3      egg yolks
1 2/3     cups cake flour
3/4     cup sugar or sugar substitute blend* equivalent to 3/4 cup sugar
2     teaspoons baking powder
1/4     teaspoon salt
1/2     cup unsweetened pineapple juice
1/4     cup canola oil
1/4     teaspoon cream of tartar
Pineapple Fluffy Frosting (see recipe)
2     tablespoons shredded coconut, toasted

1. Allow egg whites and yolks to stand at room temperature for 30 minutes. Line twenty-four 2 1/2-inch muffin cups with paper bake cups; set aside.

2. Preheat oven to 325 degrees F. Meanwhile, in a large bowl, combine cake flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture.

3. Add egg yolks, pineapple juice, and oil to flour mixture. Beat with an electric mixer on low speed until combined. Beat on high speed about 5 minutes more or until batter is satin smooth. Thoroughly wash and dry the beaters. In a very large bowl, combine egg whites and cream of tartar; beat with an electric mixer on medium speed until stiff peaks form (tips stand straight). Pour batter in a thin stream over beaten egg whites, folding gently as you pour. Fill muffin cups 2/3 full with batter.

4. Bake 15 to 18 minutes or until tops spring back when lightly touched. Cool in cups on a wire rack 5 minutes. Remove from cups; cool completely on a wire rack. Spread cupcakes with Pineapple Fluffy Frosting. Sprinkle with coconut.

Pineapple Fluffy Frosting In a medium bowl fold together 2 cups thawed frozen light whipped dessert topping and 1/2 cup well-drained crushed pineapple.

*Sugar Substitutes: Choose from Splenda® Sugar Blend for Baking or Equal® Sugar Lite. Follow package directions to use product amount equivalent to 3/4 cup sugar.

PER SERVING WITH SUBSTITUTE: same as above, except 101 cal., 13 g carbo.
Nutrition Facts Per Serving:

* Servings: 24 cupcakes

* Calories110
* Total Fat (g)4
* Saturated Fat (g)1
* Monounsaturated Fat (g)2
* Polyunsaturated Fat (g)1
* Cholesterol (mg)26
* Sodium (mg)59
* Carbohydrate (g)17
* Total Sugar (g)8
* Protein (g)2
* Vitamin C (DV%)2
* Calcium (DV%)1
* Iron (DV%)4
Diabetic Exchanges
* Starch (d.e.).5
* Other Carbohydrates (d.e.).5
* Fat (d.e.)1

Think Before You Eat: 15 Foods to Avoid with Diabetes

May 30, 2011 at 10:32 AM | Posted in baking, diabetes, diabetes friendly, Food, low calorie, low carb, turkey burger | Leave a comment

I’ll be showing 1 of the 15 foods to avoid along with an healthier alternative recipe. Another of many great articles and recipes from one of my favorite web sites, Diabetic Living On Line.

Think Before You Eat: 15 Foods to Avoid with Diabetes

By Lori Brookhart-Schervish
These top food offenders contain high amounts of fat, sodium, carbohydrate, and calories that may increase your risk of high cholesterol, high blood pressure, heart disease, uncontrolled blood glucose, and weight gain. The good news is you can indulge in your favorite foods and still eat healthfully with our satisfying and delicious alternatives.

#8 Processed Lunch Meat

Think making a sandwich for lunch is a safe bet? Unfortunately, processed lunch meat is full of sodium. Read the food nutrition labels printed on the packages you buy in the store, or ask your deli attendant to tell you the nutrition information for fresh-sliced meat.

Cut the sodium by slicing meat you’ve roasted at home or by asking specifically for meats lower in sodium.

Enjoy sandwiches for lunch or dinner by following our healthy sandwich recipes, which were made specifically for people with diabetes:

Thai Turkey Burgers
Thai seasoning is a blend of seasonings that is reminiscent of the classic flavors of Thai cooking. The ingredients vary widely by brand but often include garlic, coriander, onion, cilantro, and pepper. Look for it at food specialty stores or larger supermarkets.
SERVINGS: 6 servings
CARB GRAMS PER SERVING: 23

1/4     cup refrigerated or frozen egg product, or 1 egg, beaten
1/4     cup fine dry bread crumbs
1     teaspoon Thai seasoning or curry powder
1     pound uncooked ground turkey breast
6      whole grain cocktail-size hamburger buns, split and toasted
3/4     cup fresh basil leaves
2     tablespoons purchased peanut dipping sauce
1     medium mango, pitted, peeled, and sliced

1. In a medium bowl, combine egg product or egg, bread crumbs, and Thai seasoning or curry powder. Add ground turkey breast; mix well. Shape into six 3/4-inch-thick patties.

2. Place patties on the greased rack of an uncovered grill directly over medium goals. Grill for 14 to 18 minutes or until done (165 degree F),* turning once.

3. To serve burgers, top bottom half of each bun with some of the basil. Add patties. Spoon peanut dipping sauce over patties; add mango slices and bun tops. Makes 6 servings.

*Note: The internal color of a burger is not a reliable way to indicate if it is done. A turkey patty cooked to 165 degree F is safe, regardless of color. To measure if the patty is done, insert an instant-read thermometer through the side of the patty to a depth of 2 to 3 inches.

Nutrition Facts Per Serving:

* Servings: 6 servings
* Calories213
* Total Fat (g)4
* Saturated Fat (g)1
* Cholesterol (mg)30
* Sodium (mg)438
* Carbohydrate (g)23
* Fiber (g)2
* Protein (g)22
* Vitamin A (DV%)0
* Vitamin C (DV%)0
* Calcium (DV%)0
* Iron (DV%)0
Diabetic Exchanges
* Starch (d.e.)1
* Fruit (d.e.).5
* Very Lean Meat (d.e.)3

http://www.diabeticlivingonline.com/recipe/poultry/thai-turkey-burgers/

Fried Walleye w/ White Asparagus and…

May 29, 2011 at 6:12 PM | Posted in diabetes, diabetes friendly, fish, Food, low calorie, low carb | 1 Comment

Today’s Menu: Fried Walleye w/ Fresh White Asparagus, Kicked Up Corn, and Harvest Grain Bread.

Well first off Happy Memorial Weekend everyone! Please remember our Troops around the world and those that gave their lives for our country.

 

I fixed a fried Walleye Fillet that was rolled in Whole Grain Flour and Bread Crumbs. Seasoned with Sea Salt and Pepper and lightly fried in Extra Virgin Olive Oil. As sides had White Asparagus for the first time. There was a recipe with the Asparagus so I used that to fix the White Asparagus with. I boiled the Asparagus in salted water for for 10 minutes. Drained and then set aside. I then heated some I Can’t Believe It’s Not Butter in a sauce pan along with sliced Almonds. Added the cooked Asparagus and sauteed until coated and heated. Seasoned with Pepper, Garlic Salt, and Parsley. I also had Kicked Up Corn along with Kroger Bakery Harvest Graion Bread. I used a can of Del Monte Low Sodium Whole Kernal Corn. I kicked it up a bit by seasoning it with Chili Powder, Cumin, Cilantro and Pepper, heated and served. For dessert later my Mom baked a an Apple Pie using Splenda, CAN’T WAIT!!

Think Before You Eat: 15 Foods to Avoid with Diabetes

May 29, 2011 at 1:59 PM | Posted in baking, chicken, diabetes, diabetes friendly, Food | Leave a comment

I’ll be showing 1 of the 15 foods to avoid along with an healthier alternative recipe. Another of many great articles and recipes from one of my favorite web sites, Diabetic Living On Line.

Think Before You Eat: 15 Foods to Avoid with Diabetes

By Lori Brookhart-Schervish
These top food offenders contain high amounts of fat, sodium, carbohydrate, and calories that may increase your risk of high cholesterol, high blood pressure, heart disease, uncontrolled blood glucose, and weight gain. The good news is you can indulge in your favorite foods and still eat healthfully with our satisfying and delicious alternatives.

Frozen Meals

Frozen meals are convenient, but their high sodium and fat content can make them unhealthy choices

One of the biggest culprits is the ultimate comfort food — potpie. Whether you pick up a frozen variety at the market or order one at a restaurant, the potpie is a megaviolator:

Marie Callender’s Chicken Pot Pie:
510 calories
30.6 g total fat
12.6 g saturated fat
14 mg cholesterol
1,041 mg sodium
44 g carbohydrate

Kentucky Fried Chicken Pot Pie*
690 calories
40 g total fat
31 g saturated fat
95 mg cholesterol
1,760 mg sodium
57 g carbohydrate

Ruby Tuesday Gourmet Chicken Pot Pie (lunch portion)*
901 calories
66 g total fat
41 g carbohydrate
*Nutrition information from companies’ Web sites
You can still get your comfort-food fix with this great recipe

Chicken Pot Pie
We made this savory pie more healthful by stir-frying the vegetables using nonstick spray coating instead of butter or margarine and using chicken breast rather than dark meat.
SERVINGS: 4 (3/4-cup) servings
CARB GRAMS PER SERVING: 38

Nutrition Facts Per Serving:

* Servings: 4 (3/4-cup) servings
* Calories386
* Total Fat (g)13
* Saturated Fat (g)2
* Cholesterol (mg)48
* Sodium (mg)450
* Carbohydrate (g)38
* Fiber (g)3
* Protein (g)28
Diabetic Exchanges
* Starch (d.e.)2
* Vegetables (d.e.).5
* Very Lean Meat (d.e.)3
* Fat (d.e.)2.5

http://www.diabeticlivingonline.com/recipe/pies/chicken-pot-pie/

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