2% Milk | My Meals are on Wheels

Cran-Apple Oatmeal

February 23, 2021 at 6:01 AM | Posted in CooksRecipes | Leave a comment
Tags: 2% Milk, Apple, Breakfast, Cooking, CooksRecipes, Cran-Apple Oatmeal, Dried Cranberries, Equal Spoonful, Food, Ground Cinnamon, Pecans, Quick Oats, recipes, Salt, Vanilla extract

Here’s a recipe for Cran-Apple Oatmeal. To make this Breakfast Oatmeal you’ll be needing 2% Milk, Dried Cranberries, Ground Cinnamon, Salt, Quick Oats, Apple, Equal Spoonful, Pecans, and Vanilla Extract. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Cran-Apple Oatmeal
Cran-Apple Oatmeal is prepared with milk, and combined with dried cranberries and fresh apple to create a hot breakfast cereal that’s hard to resist.

Recipe Ingredients:
2 cups 2% or skim milk
1/3 cup dried cranberries
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup old-fashioned or quick oats, uncooked
3/4 cup chopped apple
2 tablespoons Equal® Spoonful*
2 tablespoons chopped pecans (optional)
1/2 teaspoon vanilla extract

Cooking Directions:
1 – Combine milk, cranberries, cinnamon and salt in medium saucepan. Bring to boil over medium heat, stirring occasionally.
2 – Add oats and apple. Simmer, uncovered 5 to 6 minutes for old-fashioned (1 to 2 minutes for quick), stirring occasionally, until most of the liquid is absorbed.
3 – Remove from heat. Stir in Equal®, nuts and vanilla.
Makes 2 servings.

*May substitute 3 packets Equal sweetener.

Nutritional Information Per Serving (1/2 of recipe): calories 387, protein 16 g, carbohydrate 64 g, fat 8 g, cholesterol 20 mg, sodium 437 mg.
https://www.cooksrecipes.com/diabetic/cran-apple_oatmeal_recipe.html

Kitchen Hint of the Day!

January 20, 2021 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
Tags: 2% Milk, baking, Cooking, Cooking Tips, Food, Grilling, Kitchen Hints, Low Fat Low Calorie, Milk, recipes

Reducing Fat and Calories…………….

A good way to decrease the amount of fat and calories in your recipes is to use fat-free milk or 1% milk instead of whole or reduced-fat (2%) milk. For extra richness, try fat free half and half or evaporated skim milk.

ALMOND BERRY MUFFINS

November 21, 2020 at 6:01 AM | Posted in diabetes, Diabetic Gourmet Magazine | Leave a comment
Tags: 2% Milk, ALMOND BERRY MUFFINS, Almond Extract, baking, Baking powder, Blueberries, Canola Oil, Cooking, dessert, Diabetes, Diabetic Gourmet Magazine, Eggs, Food, Ground Flax Seed, Muffins, Raspberries, recipes, Salt, Splenda Sugar Blend, Wheat Pastry Flour

I have a Diabetic Friendly Recipe for Almond Berry Muffins. To make this recipe you’ll be needing Wheat Pastry Flour, Baking Powder, Ground Flax Seed, Salt, Blueberries, Raspberries, 2% Milk, Eggs, Splenda Sugar Blend, Canola Oil, and Almond Extract. The Muffins have 190 calories and 20 net carbs per Muffin. You can also find this Diabetic Friendly recipe and more at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2020! https://diabeticgourmet.com/

ALMOND BERRY MUFFINS
Fresh berries, nutty whole grains, and chewy flaxseeds combine for a delicious, lightly-sweetened muffin with a delightful texture.

Ingredients

2-1/4 cups whole grain or wheat pastry flour
4 teaspoons baking powder
1/4 cup ground flaxseed
1/2 teaspoon salt
2/3 cup fresh blueberries
2/3 cup fresh raspberries
1 cup 2% milk
2 eggs
1/3 cup Splenda Sugar Blend
1/3 cup canola oil
1 teaspoon almond extract

Directions

1 – Preheat oven to 400 degrees F. Line a 12-cup muffin pan with paper liners.
2 -In a large bowl, combine flour, baking powder, flaxseed, and salt. Whisk to mix. Add berries and stir to coat.
3 – In another bowl, combine milk, eggs, Splenda Sugar Blend, oil, and almond extract. With a fork, beat until smooth.
4 – Pour egg mixture into berry mixture and gently mix with a fork to moisten the dry ingredients. Donâ€™t overmix (a few lumps in the batter are normal). Dollop 1/3 cup of batter into each of the prepared muffin cups.
5 – Bake for 20 to 24 minutes, or until a wooden pick inserted into the center of a muffin comes out clean. Let stand for 5 minutes on a rack before serving.
NOTES:
Fresh berries, nutty whole grains, and chewy flaxseeds combine for a delicious, lightly-sweetened muffin with a delightful texture.

Recipe Yield: Yield: 12 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 190
Fat: 9 grams
Saturated Fat: 1 grams
Fiber: 3 grams
Sodium: 280 milligrams
Cholesterol: 35 milligrams
Protein: 5 grams
Carbohydrates: 23 grams
Sugars: 8 grams
https://diabeticgourmet.com/diabetic-recipes/almond-berry-muffins

PEANUT BUTTER CHOCOLATE BARS

November 12, 2020 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
Tags: 2% Milk, All-Purpose Flour, baking, Baking Soda, Brown Sugar, Cooking, Creamy Peanut Butter, dessert, Diabetes, Diabetic Gourmet Magazine, Egg, Equal Spoonful, Food, Mini Semi-Sweet Chocolate Chips, PEANUT BUTTER CHOCOLATE BARS, Quick Oats, recipes, Salt, Stick Butter, Vanilla

I have another Diabetic Friendly Recipe to pass along, PEANUT BUTTER CHOCOLATE BARS. To make these Bars you’ll be needing Stick Butter, Equal Spoonful, Brown Sugar, 2% Milk, Creamy Peanut Butter, Egg, Vanilla, All Purpose Flour, Quick Oats, Baking Soda, Salt, and Mini Semi-Sweet Chocolate Chips. There’s 6 calories and 7 carbs per serving. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2020! https://diabeticgourmet.com/

PEANUT BUTTER CHOCOLATE BARS
A bar cookie that combines two favorites – chocolate chips and peanut butter – in vanilla dough.

Ingredients

1/2 cup stick butter, softened
1 cup Equal Spoonful or Granulated*
1/3 cup firmly packed brown sugar
1/2 cup 2% milk
1/2 cup creamy peanut butter
1 egg
1 teaspoon vanilla
1 cup all-purpose flour
3/4 cup quick oats, uncooked
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup mini semi-sweet chocolate chips

Directions

1 – Beat butter, Equal and brown sugar until well combined. Stir in milk, peanut butter, egg and vanilla until blended. Gradually mix in combined flour, oats, baking soda and salt until blended. Stir in chocolate chips.
2 – Spread mixture evenly in well-sprayed 13 x 9-inch baking pan. Bake in preheated 350F oven 23 to 25 minutes or until wooden pick inserted near center comes out clean. Cool completely in pan on wire rack. Cut into squares.
3 – Store in airtight container at room temperature.
NOTES:
A bar cookie that combines two favorites – chocolate chips and peanut butter – in vanilla dough.

Recipe Yield: Yield: 48 servings
NUTRITIONAL INFORMATION PER SERVING:
Calories: 68
Fat: 4 grams
Sodium: 42 milligrams
Cholesterol: 10 milligrams
Protein: 1 grams
Carbohydrates: 7 grams
https://diabeticgourmet.com/diabetic-recipes/peanut-butter-chocolate-bars

“Meatless Monday Recipe of the Week – Chile Relleños Casserole

September 16, 2019 at 6:01 AM | Posted in CooksRecipes | Leave a comment
Tags: 2% Milk, Baking, Chile Rellenos Casserole, Cooking, CooksRecipes, Eggs, Enchilada Sauce, Flour, Food, Meatless Monday, Shredded Monterey Jack Cheese, Vegetarian, Whole Green Chiles

This week’s “Meatless Monday Recipe of the Week is – Chile Relleños Casserole. Made using Cans of Whole Green Chiles, Shredded Monterey Jack Cheese, Eggs, 2% Milk, Flour, Enchilada Sauce, and Seasoning. Mexican Dish gone meatless! The Recipe is from the CooksRecipes website where you can find recipes to please all tastes, diets, and cuisines so be sure to check it out. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Chile Relleños Casserole
Chile Relleños CasseroleThis easy casserole boasts the same great taste found in Mexican restaurant chile relleños, it is surprisingly good! Your family will ask you to make it again—count on it.

Recipe Ingredients:
2 (7-ounce) cans whole green chiles, split and seeded
4 1/2 cups shredded Monterey Jack cheese – divided use
4 large eggs
2 cups 2% milk
3 tablespoons all-purpose flour
1 teaspoon kosher or sea salt
1/4 teaspoon freshly ground black pepper
1 (20-ounce) can enchilada sauce

Cooking Directions:
1 – Preheat oven to 325°F (160°C).
2 – Grease a 13 x 9 x 2-inch baking pan and line the chiles on the bottom of pan. Sprinkle 3 1/2 cups cheese evenly over chiles. Set aside.
3 – In a medium mixing bowl, beat with electric mixer the eggs, milk, flour, salt and pepper. Pour over chile/cheese mixture.
4 – Bake for 45 minutes; remove from oven and pour enchilada sauce over top and bake for additional 15 minutes. Remove from oven and sprinkle remaining 1 cup cheese over top and return to oven until cheese melts, about 1 minute or less.
5 – Allow casserole to set at least 5 minutes before serving.
Makes 8 servings.

Variation Tip: This casserole is easy to change up with the addition of cooked crumbles of ground beef, pork, or turkey. Reduce green chiles to 1 (7-ounce) can and sprinkle about 1 1/2 to 2 cups cooked meat over the layer of chiles and proceed as directed.

Nutritional Information Per Serving (1/8 of recipe): 349.0 calories; 62% calories from fat; 24.1g total fat; 167.2mg cholesterol; 1299.1mg sodium; 236.5mg potassium; 11.3g carbohydrates; 1.4g fiber; 4.3g sugar; 9.9g net carbs; 21.6g protein.
https://www.cooksrecipes.com/mless/chili-rellenos-casserole-recipe.html

Biscuits and Gravy w/ Turkey Breakfast Sausage Links

June 27, 2018 at 5:11 PM | Posted in breakfast, Johnsonville Meats, Pillsbury | Leave a comment
Tags: 2% Milk, Baking, Breakfast, Cooking, Dinner, Food, Johnsonville Turkey Fully Cooked Breakfast Sausage, Pillsbury Grands JR Biscuits, Pioneer Peppered White Gravy, recipes, Sausage

Today’s Menu: Biscuits and Gravy w/ Turkey Breakfast Sausage Links

To start my morning I toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread and Scrambled some Egg Beater’s Egg Whites that I topped with a few shakes of Ortega Chipotle Taco Sauce and Sargento Reduced Fat Shredded Sharp Cheddar Cheese. I also had my morning cup of Bigelow Decaf Green Tea. Mom had the cataract taken off her left eye this morning. Mom’s cousin went with her for this one. So after Breakfast I headed off to Kroger for a few items for myself and Mom. Back home I got the leaf blower out and cleaned off the deck and driveway areas. Later did a load of laundry and cleaned the house. For Dinner tonight its Breakfast! I prepared Biscuits and Gravy w/ Turkey Breakfast Sausage Links.

I think I’m going with a Breakfast Menu for the next 2 or 3 Dinners, it just sounds good! Time to mix it up a bit for Dinner. I’ll be using Pioneer Peppered White Gravy Mix, Pillsbury Grands Junior Biscuits, and Johnsonville Turkey Breakfast Sausage Links. I also had a glass of Kroger 2% White Milk to drink.

To make the Gravy I’m using a packet of my favorite Gravy, Pioneer Peppered White Gravy Mix. So easy to prepare and absolutely delicious! To prepare it I get a small sauce pan and give it a light spray of Pam non Stick Cooking Spray w/ Olive Oil. I add a 1 1/2 cups of Cold Water to the pan and heat it on high to rolling boil. As that is heating up I preheated the oven for the Pillsbury Biscuits and I mixed the Gravy. In a measuring cup I added a 1/2 cup of Cold Water and then added the Gravy Mix to the Water and stirred until it smooth. When the Water was boiling I added the Gravy Mix. Turned down the heat a notch or two and started stirring the Mix and Water. Continued stirring until it started to thicken. Removed it from the heat and continued to stir it for about 30 seconds. I put the lid on the sauce pan and set it aside until I was ready to use it.

Time to bake the Pillsbury Grands Junior Biscuits! Took a small baking pan and sprayed a light coat of the Pam Cooking Spray on it. Added the Biscuits and popped the pan in the oven. I’m baking them 400ᵒ F for 10 minutes. And as all Pillsbury Biscuits, they came out perfect. Flaky, hot, and ready to serve. Put the Biscuits on a paper towel lined plate and covered them with a towel until ready to use.

Finally as the Biscuits were baking I prepared the Johnsonville Turkey Breakfast Sausage Links. Another delicious and easily prepared item. I buy these all the time, my favorite. I took a small skillet and sprayed it with the Pam Cooking Spray. Heated it on medium heat. Cooked them for 9 minutes, turning them several times. I love these Sausage Links! I prepared the whole package, Mom is having the Breakfast Dinner with me. Her surgery went great, now both eyes are done!

To serve everything, I got a bowl and added 2 Biscuits, topped them with the Gravy, and added a couple of the Sausage Links. Then chowed down! Everything is so good, Mom really enjoyed it she had not had Breakfast or Lunch. Also had a glass of 2% White Milk. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Peach Snapple to drink.

PIONEER® GRAVY MIXES—FROM BROWN GRAVY TO CHICKEN GRAVY TO COUNTRY GRAVY MIX.
Just about every meal gets that much better when you add the rich flavor of gravy. One taste of our Pioneer gravy and you’ll understand why. Rich and flavorful, all of our gravy mixes are ready in just three easy steps. And we offer a whole pantry full of flavors—from brown gravy mix to country gravy mix. So you can serve the perfect gravy to complement any meal. It’s true that the best meals come with gravy, and the best gravy mixes come from Pioneer.

The gravy tastes that will bring back memories of dinner at Grandma’s. Pioneer gravy mixes not only taste great, but are convenient, use quality ingredients and make two cups of gravy, twice as much as most other mixes. They’re the perfect complements to your favorite meats and potatoes. But don’t forget delicious veggies, too. Plus, check out the recipe favorites on each package.

2.75 oz. Pioneer Peppered Gravy Mix
Try over a warm biscuit for a great way to start the day.
http://pioneerbrand.com/pioneer-peppered-gravy-mix/

Johnsonville Turkey Fully Cooked Breakfast Sausage

COOKING DIRECTIONS
These products are fully cooked and ready to eat out of the package or be prepared to your liking!
1 – Place refrigerated sausage links in a nonstick skillet.
2 – Cover skillet.
3 – Heat for 8-10 minutes over medium heat or until heated through, turning occasionally

NUTRITION FACTS
Serving Size: 2 links (45g)
Servings per Container: 6
Calories: 80
Calories from Fat: 35
% Daily Value *
Total Fat: 4 g 6%
Saturated Fat: 1 g 6%
Trans Fat: 0 g 0%
Cholesterol: 35 mg 11%
Sodium: 260 mg 11%
Total Carbohydrates: 1 g 0%
Dietary Fiber: 0 0%
Sugars: 0
http://www.johnsonville.com/products/fully-cooked-turkey.html

Kitchen Hint of the Day!

August 18, 2016 at 5:15 AM | Posted in Kitchen Hints | Leave a comment
Tags: 2% Milk, Baking, Cooking, Cooking Tips, dessert, Fat-Free Milk, Food, Kitchen Hints, Milk, recipes

Drink the Milk….

A way to decrease the amount of fat and calories in your recipes is to use fat-free milk or 1% milk instead of whole or reduced-fat (2%) milk. For extra richness, try fat-free half-and-half or evaporated skim milk.

Diabetic Dish of the Week – Banana Cream Pie

July 26, 2016 at 5:02 AM | Posted in CooksRecipes, diabetes, Diabetic Dish of the Week | 2 Comments
Tags: 2% Milk, Baking, Banana Cream Pie, Bananas, Cooking, CooksRecipes, dessert, Diabetes, Diabetic Dish of the Week, Equal, Food, Pies, recipes

This week’s Diabetic Dish of the Week is Banana Cream Pie. Got a classic Dessert made a little healthier, Banana Cream Pie. It’s from one of my favorite sites the CooksRecipes website. Cooks has a fantastic selection of recipes for all tastes and cuisines. http://www.cooksrecipes.com/index.html

Banana Cream Pie

A decadent looking pie that has 39% less calories than the traditional recipe. No flavor is lost, just calories!

Recipe Ingredients:

Pie pastry for single crust 9-inch pie
1 1/4 cups Equal® Spoonful*
7 tablespoons cornstarch
1/4 teaspoon salt
2 1/2 cups 2% milk
2 large egg yolks
1 1/2 cups coarsely chopped ripe bananas (about 3 medium)
2 teaspoons lemon juice
2 cups frozen fat-free whipped topping, thawed

Cooking Directions:

1 – Pierce bottom of pie pastry with tines of a fork. Bake in preheated 375°F oven 12 to 15 minutes or until crust is lightly browned. Cool completely on wire rack.
2 – Meanwhile, combine Equal®, cornstarch and salt in medium size saucepan. Whisk in milk until mixture is smooth. Heat to boiling over medium-high heat, whisking constantly. Boil and stir 1 minute or until thickened.
3 – Beat egg yolks in small bowl until smooth. Stir about 1/2 cup hot milk mixture into eggs. Whisk egg mixture back into mixture in saucepan. Cook over very low heat, whisking constantly, 30 to 60 seconds. Remove from heat; let stand 5 minutes.
4 – Meanwhile, combine chopped bananas and lemon juice. Fold into milk mixture. Spoon into baked pie shell. Refrigerate 2 to 3 hours or until filling is set.
5 – Spread prepared whipped topping over filling. Refrigerate until ready to serve. Refrigerate any leftovers.
Makes 8 servings.

*May substitute 30 packets Equal sweetener

Nutritional Information Per Serving (1/8 of recipe): calories 228, protein 5 g, carbohydrate 34 g, fat 8 g, cholesterol 62 mg, sodium 206 mg.
http://www.cooksrecipes.com/diabetic/banana_cream_pie_recipe.html