Tags: Bluegrass Deliciously Lean Mettwurst, Cooking, Dinner, Food, Maggi Spaetzle, McCormick Rubbed Sage, Mettwursts, Potato Dumplings, recipes
Today’s Menu: Mettwurst on Bun w/ Spaetzle with Sage
It’s been a very laid back day around the house. Mom and Dad went to Church and then out for a salad afterwards with friends. I’ve just been puttering around the house catching up on some minor repairs around the house and some cleaning. Everything is done so I settled back for an afternoon of Nascar and Baseball. For dinner tonight a little German Cuisine flair tonight, Mettwurst on Bun w/ Spaetzle with Sage.
I’ve been looking for more Bluegrass Lean Bratwurst for quite a while now, another item you can’t find in this area no longer. I’m beginning to think that stores want you to eat the fattest version of foods, so they just don’t have to carry the leaner and healthier versions of food! I emailed Bluegrass Meats and they replied that the item is carried by all Kroger stores, Which is Wrong! I’ve checked all local Kroger stores and none do. So anyway I came across bluegrass Lean Mettwurst and thought I would give them a try. I really had not had a Mett in years, a lot of years! So I bought a package at Kroger the other day.
To prepare them I used a medium size skillet and added the Metts. I then added water to the pan, just enough water to cover about a 1/4 of Mett. Turned the heat on medium and covered the pan. I turned the Metts frequently to get a nice even cook on them. When the water had boiled down I cooked them an extra 3 minutes to brown them. They turned out fantastic! Nice and meaty, no Brats but now I’ve got the Bluegrass Lean Mettwurts! Just wonder when Kroger will stop carrying them! Anyway I served it on a Kroger Lite Wheat Hot Dog Bun and topped it with French’s Spicy Brown Mustard.
To go with my Mett I prepared some Maggi Spaetzle (Authentic German Dumplings). I make these from time to time, really enjoy them. To prepare them I followed the package cooking instructions; brought 4 quarts of water to a boil in a large saucepan. Stirred in the Spaetzle; boiled uncovered, for about 27 minutes (until tender). Drained it and set aside. Then melted 2 tablespoons of Blue Bonnet Light Butter over medium heat. Added 2 tablespoons of Dried Rubbed Sage and 1 Clove Minced Garlic. Stirred frequently for another 2 minutes. Added the finished Spaetzle. Reduced the heat to low; cook, stirring occasionally, for 4 minutes. Seasoned with Sea Salt and Pepper and served. Comes out so flavorful and Dumplings so tender. Makes one excellent side dish. Very good dinner tonight! For dessert later a bowl of Del Monte No Sugar Added Peach Slices.
Bluegrass Deliciously Lean Mettwurst
Deliciously Lean Mettwurst
This Mettwurst is targeted at the consumer that is
into a healthier lifestyle. It is skinless and fully
Serving Size 1 link (66g)
Servings Per Container 6
Amount Per Serving
Calories 100 Calories from Fat 50
% Daily Value*
Total Fat 6g 9%
Sat. Fat 2g 10%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 590mg 25%
Total Carbohydrate 4g 1%
Dietary Fiber 0g 0%
Macaroons, the perfect sweet treats
Did you know…
- The original macaroon was a “small sweet cake consisting largely of ground almonds” similar to Italian amaretti.
- The English word macaroon and French macaron come from the Italian maccarone or maccherone.
- Most recipes call for egg whites (usually whipped to stiff peaks), with ground or powdered seeds, generally almonds or nuts.
- The Scottish macaroon is a sweet confection with a thick velvety centre covered in chocolate and topped with roasted coconut.
- In North America, the coconut macaroon is the better known variety.
Today’s Food History
- 1744 Richard Lovell Edgeworth died. An Anglo-Irish inventor, among his many inventions and innovations were a turnip cutter, various improvements in agricultural machines, and a velocipede.
- 1790 The first U.S. copyright law was signed by George Washington.
- 1836 The Waldorf-Astoria Hotel opened in New York City.
- 1884 Dr. John Harvey Kellogg applied for a patent for…
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Tags: Artichokes, Baking, Cheese, Cooking, Food, Pizza, recipes, Spices, Taste of Home, The Sunday Pizza, Turkey Sausage
Turkey Pizza Recipe
1 package (20 ounces) turkey Italian sausage links
1 teaspoon olive oil
2 tubes (13.8 ounces each) refrigerated pizza crust
1 can (15 ounces) pizza sauce
1 cup sliced red onion
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
2 large tomatoes, sliced
2 cups (8 ounces) shredded Italian cheese blend
In a large skillet, cook sausage in oil over medium heat for 8-10 minutes or until no longer pink. Cut into 1/4-in. slices.
Press pizza dough into a greased 15-in. x 10-in. x 1-in. baking pan, building up edges slightly; seal seam. Prick dough thoroughly with a fork. Bake at 400° for 8 minutes or until lightly browned.
Spread with pizza sauce; top with sausage, onion, artichokes and tomatoes. Sprinkle with cheese. Bake for 15-20 minutes or until crust is golden brown. Yield: 8 servings.
2 pieces equals 433 calories, 16 g fat (6 g saturated fat), 56 mg cholesterol, 1,359 mg sodium, 46 g carbohydrate, 3 g fiber, 26 g protein.
Tags: Baking, Chicken, Cooking, Diabetes, Diabetic Living On Line, Food, Grilling, Poultry, recipes, Sizzlin' Grilled Chicken Recipes
A whole lot of Chicken Dinners! It’s all from the Diabetic Living On Line website. http://www.diabeticlivingonline.com/
Sizzlin’ Grilled Chicken Recipes
Lean and protein-packed, chicken is a smart entree when following a diabetes meal plan. And these grilled chicken recipes are packed with juicy flavor. Bonus: They make a healthy dinner quick and easy to prepare. Start the grill and enjoy!
These extraordinary chicken kabobs are super easy to make — just brush the meat with marinade and let the grill do the work! If you like fiery foods, give these low-carb, low-fat chicken skewers a kick by making them with medium or hot salsa……
Mediterranean Stuffed Chicken
You don’t even have to heat up the kitchen to enjoy this savory recipe — it takes 15 minutes to grill. Serve with a side of green beans or snap peas and enjoy!….
Experiment with various flavored mustards for different spins on this simple chicken marinade. Bonus: It’s low in fat and carbs because it’s oil- and sugar-free…..
* Click the link below to get all the Sizzlin’ Grilled Chicken Recipes
Tags: Baking, Cooking, Cooking Tips, Eggs, Food, Kitchen Hints, recipes
For baking, it’s best to use medium to large eggs; extra large eggs may cause cakes to fall when cooled.
Tags: BBQ, Cooking, Dinner, Food, Hunt's Ketchup, Montgomery Inn Pulled Pork with Barbecue Sauce, Ore Ida Steak Fries, Pulled pork, recipes
Today’s Menu: Montgomery Inn Pulled Pork BBQ Sandwich w/ Baked Fries
Another hazy and humid day out there again, with rain on the way sometime today. Started my day with some Eckrich Smoked Turkey Sausage Links, 1 Egg sunnyside up, 2 slices Klosterman Wheat Bread, and a cup of Bigelow Decaf Green Tea. Been using the Eckrich Links, which are very good, because I still can’t find Jennie – O Turkey Breakfast Sausage Links sold anywhere. Sad! But as I said the Eckrich Sausage is fantastic, great flavor and very easy to prepare. After Breakfast had to go to the bank and while out I got the car washed, it was a much needed bath! Back home did a few chores around the house. For dinner tonight I prepared a Montgomery Inn Pulled Pork BBQ Sandwich w/ Baked Fries.
I used the Montgomery Inn Hardwood Smoked Pulled Pork w/ Barbecue Sauce. Montgomery Inn is one of the original Barbecue and Ribs Restaurant in the Cincinnati area. It has some of the finest food, love them Ribs, anywhere! They also sell their Ribs and Pulled Pork and Chicken at all Kroger. So when it’s Pulled Pork I almost always use the Montgomery Inn brand. Anyway you just heat it in a medium sauce pan until it’s warmed and you have BBQ. It’s the perfect combination of the Pork and the mouth watering Montgomery Inn Sauce that makes this so delicious! Plus it’s only 110 calories and 8 carbs per serving. I served it on a Kroger Lite Wheat Hamburger Bun. I also baked up some Ore Ida Steak Fries. Served these with a side of Hunt’s Ketchup and also had an Ice-Cold Dr. Pepper that I let set in the freezer for about 10 minutes. For dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.
Just heat & eat! US inspected and passed by Department of Agriculture. Previously frozen for your protection. The world’s greatest pulled pork barbecue is now all yours! We slow-smoke our choice cuts of pork for hours over hardwood coals; blend the lean, juicy meat with our secret spices; and then add our world-famous Montgomery Inn Barbecue Sauce to give it that special flavor. Enjoy!
Refreeze or keep refrigerated. Microwave Oven: 1. Remove desired amount of barbecue from tray and place in microwave safe bowl. 2. Cover with plastic wrap and heat on High power (100%) for two (2) minutes. 3. Pull film back from edge of container and stir product thoroughly. 4. Replace film and heat for an additional 1-2 minutes or until hot! 5. Remove from oven and stir well before serving. Stove Top: 1. Place desired amount of barbecue in a medium size sauce pan. 2. Heat over medium low heat 6-12 minutes (covered) and occasionally stir so as not to burn. 3. Remove product from stove and serve. We highly recommend cooking our barbecue from a thawed state. Remove any uncooked barbecue from original packaging and place in a sealable container and refrigerate.
Pork, Tomatoes, Distilled Vinegar, Corn Syrup, Sugar, Water, Salt, Spices, Dehydrated Onions, Dehydrated Garlic, Molasses, Natural Flavors, Caramel Color, and Tamarinds.
Serving size: 2 oz
Servings per container: 16
Nutrient Qty %DV
Calories from Fat 35
Total Fat 4 g 6%
Saturated Fat 1 g 5%
Cholesterol 35 mg 12%
Sodium 250 mg 10%
Total Carbohydrate 8 g 3%
Sugars 8 g
Protein 8 g
Tags: Chili, Cooking, Food, jennie o turkey, Onions, recipes, Saturday's Chili, Spices, Switch, White Turkey Chili
This week’s Saturday’s Chili is a White Turkey Chili. The recipe comes from the Jennie – O website. http://www.jennieo.com/
White Turkey Chili
1 (20-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
1 small white onion, diced
3 cloves garlic, minced
1 (32-ounce) can low-sodium chicken broth
2 (15.5-ounce) cans white beans, rinsed and drained
1 (29-ounce) can hominy
2 Serrano peppers, minced
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon salt
1 teaspoon ground white pepper
½ cup heavy cream
1 cup shredded mozzarella cheese
cilantro, if desired
Cook turkey as specified on the package. Always cook to well-done, 165ºF. as measured by a meat thermometer. Add onion and garlic; cook 5 minutes or until onion is softened, stirring occasionally.
Add chicken broth, white beans, hominy, peppers, cumin, coriander, salt and white pepper. Bring to boil; reduce heat to medium. Simmer 15 minutes. Stir in cream. Serve topped with cheese and garnish with cilantro, if desired.
Tags: Beef, Burgers, Chicken, Cooking, Diabetes, Diabetic Living On Line, Food, Grilling, Healthy Burgers & Mouthwatering Sandwiches, recipes, Sandwiches
Got some great delicious Healthy Burgers & Mouthwatering Sandwiches. It’s all from the Diabetic Living On Line website. http://www.diabeticlivingonline.com/home
These hearty diabetic recipes for burgers and sandwiches, such as grilled chicken, pulled pork, and brats, are full of protein and lower in carbs, making them smart (and delicious) choices for your healthy eating plan. Make a lean beef patty, or opt for a veggie burger or turkey burger—we’ve got burger recipes to satisfy your cravings without weighing you down.
Grilled Herb Burgers
We mixed oregano, basil, onions, and garlic into these beef and turkey patties for an extra-flavorful burger recipe. The light and healthy version is perfect for a summer cookout…..
Chicken Brats with Apple Slaw
Don’t let burgers have all the fun. With its zingy cider vinegar slaw piled on top, our grilled chicken bratwurst recipe steals the spotlight at any backyard bash…..
Serve this bratwurst-inspired burger with our shredded creamy apple slaw for a fruity alternative to sauerkraut. Use whole wheat hamburger buns to make it a high-fiber meal……..
* Click the link below to get all the Healthy Burgers & Mouthwatering Sandwiches
Tags: Cabbage, Cauliflower, Cooking, Cooking Tips, Food, Kitchen Hints, recipes, Vinegar
Thank you to Deb K. for sharing this Hint!…..
To cut down on odors when cooking cabbage, cauliflower, etc., add a little vinegar to the cooking water.
Mint Julep is a centuries-old cocktail & Southern favorite,
Celebrate National Mint Julep day!
Did you know…
- A mint julep is traditionally made with four ingredients: mint leaf, bourbon, sugar, and water.
- Traditionally, spearmint is the mint of choice used in Southern states, and in Kentucky in particular.
- In the use of sugar and mint, it is similar to the mojito.
- Proper preparation of the cocktail is commonly debated, as methods may vary considerably from one bartender to another.
- The mint julep may be considered as one of a loosely associated family of drinks called “smashes” (the brandy smash is another example, as well as the mojito), in which fresh mint and other ingredients are muddled or crushed in preparation for flavoring the finished drink.
Today’s Food History
- 1783 The first daily American newspaper was published in Philadelphia, ‘The Pennsylvania Evening Post’
- 1848 William Young of Baltimore, Maryland received the…
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