Marinated Baked Turkey Tenderloin w/ Mashed Potatoes, Sweet Corn, and…

November 30, 2011 at 6:43 PM | Posted in baking, diabetes, diabetes friendly, Food, Healthy Life Whole Grain Breads, JB's Fatboy Sauces and Rub, Jennie-O Turkey Products, low calorie, low carb, potatoes | 2 Comments

Today’s Menu: Marinated Baked Turkey Tenderloin w/ Mashed Potatoes, Sweet Corn, and Whole Grain Bread

I had a Jennie – O Baked Turkey Tenderloin that I had marinated for three hours in JB’s Fat Boy Sticky Stuff BBQ. After seasoning it with Sea Salt, Ground Black Pepper, and Smoked Cumin I then baked it for 30 minutes covered and thirty minutes uncovered at 350 degrees. The Turkey turned out moist and delicious. The JB’s Fat Boy Sticky Stuff BBQ. Sauce makes a perfect marinade for not only Turkey but also Chicken.

As sides I had Idahoan Mashed potatoes and Del Monte Summer Crisp Whole Kernel Golden Sweet Corn. Not a huge Corn eater but I love this Corn, great flavor and only 80 calories and 16 carbs. I also had Healthy Life Whole Grain Bread. For dessert later a Yoplait 100 Calorie Delight Chocolate Eclair Parfait.

(Sorry for the poor picture quality)

29th Annual PNC Festival of Lights Open November 25 – January 1

November 30, 2011 at 11:32 AM | Posted in Festivals, Food | Leave a comment
Tags: , , , , , , ,

Tis the Season! Just a couple of Ohio and Tri – State Holiday reminders.

The Cincinnati Zoo & Botanical Garden is making spirits bright this holiday season with the tri-state’s longest running holiday tradition – the 29th Annual PNC Festival of Lights! In addition to over two-million LED lights strung throughout the Zoo, guests can also enjoy Madcap puppets in black-light, a NEW Wild Lights Show, train rides, rappin’ elves and so much more.

The PNC Festival of Lights opens November 25 and glows through January 1, 2012 from 5:00 – 9:00 p.m., nightly.

This year, guests will enjoy more lights and more color than ever before as they journey through the Zoo’s themed areas. From Fairy Land where kids can search for the five hidden fairies to Candy Cane Forest, Twinkle Trail and Lemon-drop Lane! Through December 23, children can visit Santa in the North Pole and meet the Rappin’ Elves and other costumed characters as they stroll through the park for special appearances.

Cincinnati Zoo members are invited to kick off PNC Festival of Lights during a special members-only preview event on Wednesday, November 23 from 5 – 9 p.m. This year’s event will feature Ciara Bravo of Nickelodeon’s Big Time Rush and Cincinnati’s own Nick Lachey, helping Santa light the tree at 6 p.m. in the Zoo’s Historic Vine Street Village.

As guests enter the Zoo they are welcomed at the entrance by a breath-taking 35-foot-tall tree, blanketed with more than 20,000 LED lights in the Zoo’s Historic Vine Street Village. Just beyond the entrance is Swan Lake, where visitors experience the spectacular sights and sounds of the Wild Lights Show – a 21-foot-tall computer-controlled tree with thousands of LED lights dancing to the beat of NEW holiday songs.

In the Wings of Wonder Theater, watch life size puppets come to life right before your eyes during live performances of Winter Wonders by Madcap Puppet Theatre. Each amazing black-light theater-style show features an array of holiday themes including snowmen, ice skating, and of course dancing marshmallows! Enjoy three shows nightly at 6:30 p.m., 7:30 p.m. and 8:30 p.m.

Head on over to the Train Depot and see the sights aboard the North Polar Express or meet the Talking Tigers, “Blizzard” and “Snowflake.” Warm up inside the Special FX 4-D Theater for a showing of Happy Feet™ or Polar Express™ 4-D Experience. Be sure to purchase tickets in advance online. Shows will sell out early!

Visit the Zoo’s cold climate animal residents who are especially active and prefer cooler temperatures. Winter is the lions, polar bears, red pandas, Japanese macaques, sea lions and reindeer’s favorite time of the year! You can lose the scarves and mittens while visiting hundreds of other warm-weather animals inside more than a dozen heated indoor exhibits. Satisfy your sweet tooth with scrumptious seasonal fare such as fresh-baked cookies, caramel apples, funnel cakes, homemade fudge, hot pretzels and roasted nuts. Or warm up with Starbucks coffee, a glass of hot apple cider or hot chocolate. Cross items off of your holiday shopping list at one of the Zoo’s gift shops, including the Zoosters’ Treasure House and the Zoo Shop at the Historic Vine Street Village.

But it doesn’t end there! Guests are invited to ring in the Zoo Year with a bunch of “party animals”. Kids of all ages are invited to Happy Zoo Year as the Zoo holds its very own New Year’s Eve bash on Saturday, December 31 from 5 – 9 p.m. Meet Father Time and Baby Zoo Year during a one-of-a-kind meet and greet. Enjoy an EARLY Zoo Year Countdown at 8:55 p.m., complete with party favors and Rozzi’s fireworks.

Discounts are available! Visit any area United Dairy Farmers (UDF) and receive Half Priced Admission tickets good for Monday – Wednesday, through December 14. Discount tickets are also available at any area Kroger, good for $2 off adult and $1 off child admission any day of the event.

Celebrate 29 years of family and tradition at the Cincinnati Zoo PNC Festival of Lights. The Zoo opens daily at 9 a.m. The PNC Festival of Lights is open 5 – 9 p.m. nightly from November 25 – January 1, 2012, except on Christmas Eve and Day.

http://cincinnatizoo.org/events/festival-of-lights/

North Pole Express Presented by Lebanon Mason & Monroe Railroad

November 30, 2011 at 11:28 AM | Posted in Festivals, Food | 2 Comments
Tags: , , , , , , ,

North Pole Express – 2011
Lebanon Mason Monroe Railroad
Take a half hour train ride to the decorated LM&M Junction to visit with Santa and Mrs. Claus! Take a moment to visit Santa and tell him your Christmas wishes. Each child will receive a small gift from Mr. Claus himself! Stop at the “Holiday Post Express” to color pictures or write letters to be delivered to Santa. Enjoy a holiday cookie and a cup of hot chocolate to keep you warm while you are entertained by Santa’s talented Elves!

Event Dates:

November 26-27
December 3-4
December 10*-11
December 17*-18

*Additional 7pm departure time

Event Activities:

Visit with Santa and Mrs. Claus
Be entertained by Santa’s Elves
Enjoy a cup of hot chocolate and a holiday cookie

http://www.lebanonrr.com/northpole.html

Rainbow Trout w/ Asparagus, Grilled Potatoes, and…

November 29, 2011 at 6:50 PM | Posted in diabetes, diabetes friendly, fish, Food, Healthy Life Whole Grain Breads, low calorie, low carb, potatoes, Sea Salt | Leave a comment
Tags: , , , , , , , ,

Today’s Menu: Rainbow Trout w/ Asparagus, Grilled Potatoes, Glazed Apples, and Whole Grain Bread

Had a beautiful Rainbow Trout fillet that I seasoned with McCormick Grinder Sea Salt and Grinder Black Peppercorn and lightly fried in Extra Virgin Olive Oil. The fillet came out golden brown and delicious. As sides I had Healthy Life Whole Grain Bread, Grilled Asparagus Spears, Grilled Sliced Potatoes w/ Cheese &Herb Seasoning, The Asparagus and Potatoes are Meijer Brands. I also had a tablespoon of Country Crock Cinnamon Glazed Apples which turned out fantastic paired with the Trout and Potatoes! I’ll have to have these Apples again with Trout it makes an amazing glaze for the Trout.  For dessert later a Yoplait 100 Calorie Delight Chocolate Eclair Parfait.

Not So Sloppy Turkey Joes w/ Kicked Up Chili Beans

November 28, 2011 at 5:46 PM | Posted in beans, diabetes, diabetes friendly, Food, ground turkey, Healthy Life Whole Grain Breads, Jennie-O Turkey Products, low calorie, low carb | 1 Comment
Tags: , , , , , , ,

Today’s Menu: Not So Sloppy Turkey Joes w/ Kicked Up Chili Beans

Love those Turkey Joes! I tried a new Sloppy Joe Sauce. I used Hormel Not So Sloppy Joe Sauce. Very good Sauce! Thick and Hearty with great flavor. Easier to use than Sloppy Joe Mix also. No adding water and extra simmering time. I’ll be stocking up on this my next visit to the grocery store. I used Jennie – O Extra Lean Ground Turkey which is only 120 calories and 0 carbs! I fried the Turkey in Extra Virgin Olive Oil and seasoned it with Ground Smoked Cumin, Ground Thyme, Parsley, Sea Salt, and Ground Pepper. When the Turkey was done I drained the skillet of fat and oil and added the jar of Sauce, stirring until mixed and warmed. Easy to fix and delicious. At the end of the post I left the Hormel description and nutrition of the Sauce. I served the Turkey Joe on a Healthy Life Whole Grain Bun and topped it with Maytag Crumbled Bleu Cheese.
As a side I had some Kicked Up Spicy Chili Beans. I used Joan of Arc Spicy Chili Beans and added Frank’s Hot Sauce, Crumbled Turkey Bacon, Jack Daniel’s Smoked Honey BBQ Sauce, and a teaspoon of Splenda Brown Sugar. For a dessert/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn.

Not So Sloppy Joe Sauce

Richer and Thicker and Far From Ordinary

Not-So-Sloppy-Joe® sloppy joe sauce is as distinctive as its name. Not-So-Sloppy-Joe® sloppy joe sauce has a hint of barbecue flavor and is richer and thicker than other sloppy joe sauces.

Since its beginning in 1985, there’s been one very graphic way to show the thick and rich texture of Not-So-Sloppy-Joe® sloppy joe sauce: the “drip test.” When you hold up a sloppy joe made with Not-So-Sloppy-Joe® sloppy joe sauce, there are no drips. It’s that rich and thick.

Nutrition Facts
Serving Size: 1/4 Cup
Amount per Serving
Calories 70
Calories from Fat 4.5
% Daily Value *

Total Fat 0.5g
0%
Saturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 810mg
33%
Total Carbohydrate 15g
5%
Dietary Fiber 1g
4%
Sugars 10g

Protein 1g
2%

Fruit of the Week – Bitter Gourd

November 28, 2011 at 12:55 PM | Posted in dessert, Food, fruits | 2 Comments
Tags: , , , , , , ,

Momordica charantia, called bitter melon or bitter gourd in English, is a tropical and subtropical vine of the family Cucurbitaceae,

Bitter melon fruit, cleaned and sliced for cooking.

widely grown in Asia, Africa, and the Caribbean for its edible fruit, which is among the most bitter of all fruits. There are many varieties that differ substantially in the shape and bitterness of the fruit. This is a plant of the tropics, but its original native range is unknown.

This herbaceous, tendril-bearing vine grows to 5 meters. It bears simple, alternate leaves 4–12 cm across, with 3–7 deeply separated lobes. Each plant bears separate yellow male and female flowers. In the Northern Hemisphere, flowering occurs during June to July and fruiting during September to November.

The fruit has a distinct warty exterior and an oblong shape. It is hollow in cross-section, with a relatively thin layer of flesh surrounding a central seed cavity filled with large flat seeds and pith. The fruit is most often eaten green, or as it is beginning to turn yellow. At this stage, the fruit’s flesh is crunchy and watery in texture, similar to cucumber, chayote or green bell pepper, but bitter. The skin is tender and edible. Seeds and pith appear white in unripe fruits; they are not intensely bitter and can be removed before cooking.

As the fruit ripens, the flesh becomes tougher, more bitter, and too distasteful to eat. On the other hand, the pith becomes sweet and intensely red; it can be eaten uncooked in this state, and is a popular ingredient in some southeast Asian salads.

When the fruit is fully ripe it turns orange and mushy, and splits into segments which curl back dramatically to expose seeds covered

China phenotype

in bright red pulp.

Bitter melon comes in a variety of shapes and sizes. The China phenotype is 20–30 cm long, oblong with bluntly tapering ends and pale green in color, with a gently undulating, warty surface. The bitter melon more typical of India has a narrower shape with pointed ends, and a surface covered with jagged, triangular “teeth” and ridges. It is green to white in color. Between these two extremes are any number of intermediate forms. Some bear miniature fruit of only 6–10 cm in length, which may be served individually as stuffed vegetables. These miniature fruit are popular in India and elsewhere in Southeast Asia.

Bitter melon is generally consumed cooked in the green or early yellowing stage. The young shoots and leaves of the bitter melon may also be eaten as greens.

Bitter melon is often used in Chinese cooking for its bitter flavor, typically in stir-fries (often with pork and douchi), soups, and also as tea. It has also been used in place of hops as the bittering ingredient in some Chinese beers.

It is very popular throughout South Asia. In Northern India, it is often prepared with potatoes and served with yogurt on the side to offset the bitterness, or used in sabji. In North Indian cuisine it is stuffed with spices and then cooked in oil. In Southern India it is used in the dishes thoran/thuvaran (mixed with grated coconut), theeyal (cooked with roasted coconut) and pachadi (which is considered a medicinal food for diabetics). Other popular recipes include preparations with curry, deep fried with peanuts or other ground nuts, and pachi pulusu, a soup with fried onions and other spices.In Tamil Nadu a special preparation in Brahmins’ cuisine called ‘pagarkai pitla’.

In Pakistan and Bangladesh, bitter melon is often cooked with onions, red chili powder, turmeric powder, salt, coriander powder, and a pinch of cumin seeds. Another dish in Pakistan calls for whole, unpeeled bitter melon to be boiled and then stuffed with cooked ground beef, served with either hot tandoori bread, naan, chappati, or with khichri (a mixture of lentils and rice).

Bitter melon is a significant ingredient in Okinawan cuisine, and is increasingly used in mainland Japan. It is popularly credited with

A small green bitter melon

Okinawan life expectancies being higher than the already long Japanese ones.

In Indonesia, bitter melon is prepared in various dishes, such as gado-gado, and also stir fried, cooked in coconut milk, or steamed.

In Vietnam, raw bitter melon slices consumed with dried meat floss and bitter melon soup with shrimp are popular dishes. Bitter melons stuffed with ground pork are served as a popular summer soup in the South. It is also used as the main ingredient of “stewed bitter melon”. This dish is usually cooked for the Tết holiday, where its “bitter” name is taken as a reminder of the poor living conditions experienced in the past.

In the Philippines, bitter melon may be stir-fried with ground beef and oyster sauce, or with eggs and diced tomato. The dish pinakbet, popular in the Ilocos region of Luzon, consists mainly of bitter melons, eggplant, okra, string beans, tomatoes, lima beans, and other various regional vegetables altogether stewed with a little bagoong-based stock.

In Nepal, bitter melon is prepared as a fresh pickle called achar. For this the bitter gourd is cut into cubes or slices and sautéed covered in oil and a sprinkle of water. When it is softened and reduced, it is minced in a mortar with a few cloves of garlic, salt and a red or green pepper. It is also sauteed to golden-brown, stuffed, or as a curry on its own or with potatoes.

In Trinidad and Tobago, bitter melons are usually sauteed with onion, garlic and scotch bonnet pepper until almost crisp.

Bitter melon has been used in various Asian and African traditional medicine systems for a long time.in Turkey it has been used as a folk remedy for a variety of ailments, particularly stomach complaints. The fruit is broken up and soaked in either olive oil or honey.

In 1962, Lolitkar and Rao extracted from the plant a substance, which they called charantin, which had hypoglycaemic effect on normal and diabetic rabbits. Another principle, active only on diabetic rabbits, was isolated by Visarata and Ungsurungsie in 1981. Bitter melon has been found to increase insulin sensitivity. In 2007, a study by the Philippine Department of Health determined that a daily dose of 100 mg per kilogram of body weight is comparable to 2.5 mg/kg of the anti-diabetes drug glibenclamide taken twice per day. Tablets of bitter melon extract are sold in the Philippines as a food supplement and exported to many countries.

Other compounds in bitter melon have been found to activate the AMPK, the protein that regulates glucose uptake (a process which is impaired in diabetics

Bitter melon also contains a lectin that has insulin-like activity due to its non-protein-specific linking together to insulin receptors. This lectin lowers blood glucose concentrations by acting on peripheral tissues and, similar to insulin’s effects in the brain, suppressing appetite. This lectin is likely a major contributor to the hypoglycemic effect that develops after eating bitter melon.

Two compounds extracted from bitter melon, α-eleostearic acid (from seeds) and 15,16-dihydroxy-α-eleostearic acid (from the fruit) have been found to induce apoptosis of leukemia cells in vitro. Diets containing 0.01% bitter melon oil (0.006% as α-eleostearic acid) were found to prevent azoxymethane-induced colon carcinogenesis in rats.

Researchers at Saint Louis University claims that an extract from bitter melon, commonly eaten and known as karela in India, causes a chain of events which helps to kill breast cancer cells and prevents them from multiplying.

Bitter melon has been used in traditional medicine for several other ailments, including dysentery, colic, fevers, burns, painful menstruation, scabies and other skin problems. It has also been used as abortifacient, for birth control, and to help childbirth.

Bitter Melon Stir-fry

November 28, 2011 at 12:48 PM | Posted in diabetes, Food, fruits | Leave a comment
Tags: , , , , , , ,

Bitter Melon Stir-fry

Serves 4. This recipe calls for red wine vinegar or even balsamic vinegar for a bit more “bite.” but if you have a good Chinese rice wine feel free to substitute it.
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Ingredients:

1 pound bitter melon (about 1 1/4 melons)
1 tablespoon minced garlic
1/2 teaspoon chili pepper flakes
2 tablespoons oil for stir-frying
2 tablespoons soy sauce
1 tablespoon red wine vinegar or balsamic vinegar
1/2 teaspoon sugar
a few drops sesame oil (optional)

Preparation:
To prepare the bitter melon, cut in half lengthwise, remove the seeds and cut on the diagonal into thin slices. Degorge the bitter melon by sprinkling salt over the slices and placing them in a colander to drain for 15 minutes. In a small bowl, mash the chili pepper flakes with the minced garlic.

Heat wok over medium high heat and add 2 tablespoons oil. When the oil is hot, add the minced garlic and chili mixture. Stir-fry briefly until aromatic (about 30 seconds).

Add the bitter melon. Stir-fry for about 2 minutes, then splash with the balsamic vinegar and soy sauce. Stir in the sugar. Cook for another 1 to 2 minutes, until the bitter melon is browning and beginning to soften. Stir in a few drops sesame oil if desired. Serve hot.

Serves 4. This recipe calls for red wine vinegar or even balsamic vinegar for a bit more “bite.” but if you have a good Chinese rice wine feel free to substitute it.
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Ingredients:

1 pound bitter melon (about 1 1/4 melons)
1 tablespoon minced garlic
1/2 teaspoon chili pepper flakes
2 tablespoons oil for stir-frying
2 tablespoons soy sauce
1 tablespoon red wine vinegar or balsamic vinegar
1/2 teaspoon sugar
a few drops sesame oil (optional)

Preparation:
To prepare the bitter melon, cut in half lengthwise, remove the seeds and cut on the diagonal into thin slices. Degorge the bitter melon by sprinkling salt over the slices and placing them in a colander to drain for 15 minutes. In a small bowl, mash the chili pepper flakes with the minced garlic.

Heat wok over medium high heat and add 2 tablespoons oil. When the oil is hot, add the minced garlic and chili mixture. Stir-fry briefly until aromatic (about 30 seconds).

Add the bitter melon. Stir-fry for about 2 minutes, then splash with the balsamic vinegar and soy sauce. Stir in the sugar. Cook for another 1 to 2 minutes, until the bitter melon is browning and beginning to soften. Stir in a few drops sesame oil if desired. Serve hot.

Serves 4. This recipe calls for red wine vinegar or even balsamic vinegar for a bit more “bite.” but if you have a good Chinese rice wine feel free to substitute it.
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Ingredients:

1 pound bitter melon (about 1 1/4 melons)
1 tablespoon minced garlic
1/2 teaspoon chili pepper flakes
2 tablespoons oil for stir-frying
2 tablespoons soy sauce
1 tablespoon red wine vinegar or balsamic vinegar
1/2 teaspoon sugar
a few drops sesame oil (optional)

Preparation:
To prepare the bitter melon, cut in half lengthwise, remove the seeds and cut on the diagonal into thin slices. Degorge the bitter melon by sprinkling salt over the slices and placing them in a colander to drain for 15 minutes. In a small bowl, mash the chili pepper flakes with the minced garlic.

Heat wok over medium high heat and add 2 tablespoons oil. When the oil is hot, add the minced garlic and chili mixture. Stir-fry briefly until aromatic (about 30 seconds).

Add the bitter melon. Stir-fry for about 2 minutes, then splash with the balsamic vinegar and soy sauce. Stir in the sugar. Cook for another 1 to 2 minutes, until the bitter melon is browning and beginning to soften. Stir in a few drops sesame oil if desired. Serve hot.

http://chinesefood.about.com/od/vegetablesrecipes/r/bittermelon.htm?p=1

Ground Pork Burger w/ Crinkle Fries

November 27, 2011 at 6:40 PM | Posted in cheese, diabetes friendly, Food, Ground Pork, Healthy Life Whole Grain Breads, low calorie, low carb, Ore - Ida | 4 Comments
Tags: , , , , ,

Today’s Menu: Ground Pork Burger w/ Crinkle Fries

I had made up a few of the Ground Pork Burgers last time I had them and froze them. So after laying one out and thawing I was ready to go. Love these Ground Pork Burgers the taste is fantastic, the pesto with the Pork is a perfect match! I fried the Burger in Extra Virgin Olive Oil about 4 minutes per side. Comes out moist and juicy bursting with flavor. I left the recipe at the end of the post. I served it on an Healthy Life Whole Grain Bun. As a side I had Ore Ida Crinkle Fries with Heinz 57 Sauce on the side for dipping. For dessert later a bowl of Breyer’s Carb Smart Vanilla Ice Cream topped with Smucker’s Sugar Free Hot Fudge Topping.

Ground Pork Burgers
(Makes 4 Burgers)
Ingredients:

1 LB. Ground Pork (I used a 93/7 Blend)
1/4 Cup Basil Pesto (You can add more to taste)
1/2 cup Italian Style Bread Crumbs
Sea Salt and Ground Black Pepper, to taste
4 Slices of Smoked Gouda Cheese, Optional
Lettuce, sliced Tomato optional

Instructions:

* In a mixing bowl add your pesto and ground pork. Mix together and form into 4 Burgers
* Spray a large skillet and heat on medium heat and add 1/2 tablespoon Extra Virgin Olive Oil
* Fry the Burgers to your liking, I fried these for about 4 minutes per side.
* Serve on a Bun of your choice (I used Heathy Life Whole Grain Buns). Add Reduced or Lite Mayo and Slice of Smoked Gouda Cheese.

Crock Pot Pork Roast

November 27, 2011 at 1:23 PM | Posted in diabetes, Food, low calorie, low carb, pork roast | 4 Comments
Tags: , , , , , , ,

Another great on from Chef Paul on the Just A Pinch web site.  www.justapinch.com

Diabetic Crock Pot Pork Roast

Bunyan’s Diabetic Crock Pot Pork Roast

Added by Paul Bushay [chefbunyan]

Ingredients
– 2 Tbsp olive oil, extra virgin
– 2 lb pork loin roast
– 1 lg onion, small diced
– 1 md carrot, small diced
– 2 md celery ribs, small diced

– 1 clove garlic, minced
– 2 tsp pork base
– 1 tsp fresh cracked black pepper
– 2 c water, divided
– 1/4 c whole wheat flour
Directions

1. Add the the EVOO to a large skillet and get it screaming hot

2. Sear all sides of the roast, and put it in your crock pot

3. Use the same skillet to saute the veggies & garlic for just a couple of minutes & into the crock pot with the roast

4. Dissolve the pork base in 1 cup of the water & into the crock pot with the other ingredients

5. Cover the crock pot, turn it on to low and let it go 8 hours

6. Carefully take the roast out after 8 hours and set aside for just a bit

7. Add the flour to the other cup of water in a jar with a tight fitting lid and shake like crazy

8. Add the slurry to the juices and veggies in the crock pot, and stir really well

9. Put roast back into the crock pot

10. Let it go for another 2 hours

11. NOTE: The pork base has 900mg of sodium per tsp so you will NOT need to add salt

www.justapinch.com

Roasted Shrimp w/ Crinkle Fries

November 26, 2011 at 7:39 PM | Posted in baking, diabetes, diabetes friendly, Food, low calorie, low carb, shrimp | 3 Comments
Tags: , , , , , , ,

Today’s Menu: Roasted Shrimp w/ Crinkle Fries

A simple and quick dinner tonight.I tried a new recipe for Shrimp along with a homemade Shrimp Cocktail Sauce. I used the rest of the Shrimp leftover from yesterday. i seasoned with Extra Virgin Olive Oil, Sea Salt, and Ground Black Pepper and then baked them at 400 degrees for 9 minutes. I also made the Cocktail Sauce. I’ll post the recipes for the Shrimp and Cocktail Sauce at the end of the post. Along with the Shrimp I had a serving of Ore Ida Crinkle Fries. For a dessert/snack later tonight I’ll be having Jennie – O Extreme Turkey Nachos.

Roasted Shrimp

Ingredients:
For the Shrimp:

2 pounds (12 to 15-count) Shrimp
1 tablespoon good Extra Virgin Olive Oil
1/2 teaspoon Smoked Cumin
1/2 teaspoon Sea Salt
1/2 teaspoon freshly Ground Black Pepper

For the Sauce:

1/2 cup Chili Sauce (recommended: Heinz)
1/2 cup Ketchup
3 tablespoons prepared Horseradish
2 teaspoons freshly squeezed Lemon Juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce (recommended: Frank’s Red Hot Sauce)

Directions

Preheat the oven to 400 degrees F.

Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to10 minutes, just until pink and firm and cooked through. Set aside to cool.

For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp.Refrigerate at least 3 hours.

Next Page »

Create a free website or blog at WordPress.com.
Entries and comments feeds.

Heathers' Fresh Cooking

Fresh ingredients and great ideas for your table.

Afoodiehousewife

What's cookin' ??

Analiza Gonzales

A blog about cooking, travel, fashion, interior, DIY and family, but mostly cooking

Dians Cooks

A messy kitchen is a sign of happiness

The Simple Times

SIMPLE HEALTHY LIVING

The Tiny Potager

Self Sufficiency and Sustainable Living - with a family of six

The Waffle Blog

BECAUSE I JUST CAN'T SEEM TO MAKE UP MY MIND

Miami Cuisine

Simple Recipes / Recetas Simples

Trkingmomoe's Blog

Low Budget Meals for the New Normal

My Dumbo Eats

My culinary adventure

Eat-notized

There is no heartfelt love than the ardor of FOOD……

Estonian Cuisine. Eesti Toit.

Estonian Food and Cuisine. Easy and Delicious .

lynz real cooking

lynz real life

mad & delicacy

Italian food, recipes and more.....

Dishdessert

Cooking for everyone (La cuisine pour tout le monde)

Food & Zen

Life is Food

Fun Foodie Family

Where you are always allowed to play with your food!