Halloween Treat Recipe – Cauldron of Chili with Breadstick Bones

October 17, 2017 at 9:42 AM | Posted in CooksRecipes | Leave a comment
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I have another Treat for your Halloween, Cauldron of Chili with Breadstick Bones. I found this one on the CooksRecipes website which has a huge selection of recipes. Check it out today! Enjoy! http://www.cooksrecipes.com/index.html

 

Cauldron of Chili with Breadstick Bones
Top a steaming bowl of chili with a friendly (and edible!) breadstick spider.

Recipe Ingredients:

1 pound lean ground beef
1 medium onion, chopped
2 (14.5-ounce) cans Mexican-style stewed tomatoes, undrained
2 (15-ounce) cans chili beans
1 (11-ounce) refrigerated breadsticks
1 egg white, lightly beaten
2 tablespoons freshly grated Parmesan cheese
Shredded cheddar cheese

Cooking Directions:

1 – In 12-inch skillet, cook beef and onions over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in tomatoes and chili beans. Heat to boiling. Reduce heat to medium-low; simmer uncovered 20 to 30 minutes, stirring occasionally.
2 – Preheat oven to 375°F (175°C).
3 – Unroll dough; separate at perforations into 6 breadsticks. Roll each 12 inches long. Carefully tie a loose knot in both ends of each breadstick and place on a greased baking sheet.
4 – Brush breadsticks with egg white. Sprinkle with Parmesan cheese.
5 – Bake 12 to 14 minutes or until golden brown.
6 – Top individual servings of chili with cheese; serve with warm breadstick bones.
Makes 6 servings.

http://www.cooksrecipes.com/holiday/cauldron_of_chili_with_breadstick_bones_recipe.html

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Healthy Fall Recipes

October 17, 2017 at 5:04 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its – Healthy Fall Recipes. Fantastic recipes for soups, chili, and casseroles, find these and more all at the Diabetic Living Online website. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 

Healthy Fall Recipes
Football and cool weather aren’t the only signs that fall has finally arrived. Grab a plate and dig in to one of these recipes that bring out the best fall flavors. Find new ideas on how to add pumpkin, hearty soup, chunky chili, comforting casseroles, and something to satisfy your sweet tooth — yep, we’ve got it all!

 

Pumpkin, Bean, and Chicken Enchiladas
These fall-inspired enchiladas are fresh and filling and only about 350 calories for two. Not to mention appetizing enough to make the cover of the Fall issue of Diabetic Living magazine….

 

Pumpkin Mashed Potatoes
Give your Thanksgiving table some unexpected elegance. Guests will rave about the extra effort put into the simple pumpkin serving bowls and the luscious potato filling…….

 

Red Beans and Rice with Chicken
Save time by using one of the precooked cups of Minute Ready to Serve! Brown Rice and a can of Eden Organic No Salt Added Red Beans — dinner will be ready in 20 minutes! Both products are great gluten-free options……..

 

* Click the link below to get all the Healthy Fall Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/popular/healthy-fall-recipes

Kitchen Hint of the Day!

October 17, 2017 at 5:03 AM | Posted in Kitchen Hints | Leave a comment
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Whole Grains……..

 

Choose whole grain pasta for high fiber, healthy pasta dishes. If you find that whole wheat pasta is too heavy to eat on its own, you can mix it half and half with refined pasta that is the same shape.

Sweet Italian Turkey Sausage and Baked Whole Grain Penne Rigate

October 16, 2017 at 4:44 PM | Posted in pasta, Jennie-O Turkey Products, Ronzoni Healthy Harvest Pasta | Leave a comment
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Today’s Menu: Sweet Italian Turkey Sausage and Baked Whole Grain Penne Rigate

 

 

For Breakfast I Poached an Egg and served it on a toasted a Healthy Life Whole Grain English Muffin. Also had a cup of Bigelow Decaf Green Tea. A big change in our Morning weather, 38 degrees out! Had a high of 60 degrees and mostly cloudy. After Breakfast I went to Kroger for a few items and stopped by the Post Office and mailed a couple of letters and stopped by the Bank before heading home. Back at home I had to repair the Wheel Chair I keep in the trunk of my car, replaced some bolts and screws. Then got the sweeper out and cleaned the rotating brush on it. For Dinner tonight its Sweet Italian Turkey Sausage and Baked Whole Grain Penne Rigate, I also baked a loaf of Pillsbury French Bread.

 

I had been wanting some type of a Comfort Food Pasta Bake. Sort of a cool Fall day out so what better than to have a Comfort Food Pasta Bake! I prepared a Sweet Italian Turkey Sausage and Baked Whole Grain Penne Rigate. I’m using 2 of my favorites, Jennie – O Turkey and Ronzoni Healthy Harvest Pasta. I’ll be using Jennie – O Lean Sweet Italian Turkey Sausage along with Ronzoni Healthy Harvest 100% Whole Grain Penne Rigate. I’ll also be needing; 1 jar La Rosa Sauce, 16 ounces fresh Mozzarella (sliced), ¼ cup Kraft Reduced Fat Grated Parmesan Cheese, and sliced Mushrooms. I’ll also be baking a loaf of Pillsbury French Bread.

 

To start I preheated the oven to 350 degrees F, to bake the Bread. After the Bread was done I raised the temperature to 375 degrees F, to bake my dish.

 

 

 

 

Next I cooked the Pasta according to package directions. Boiling Water for 9 minutes. Drain; set aside.

 

 

 

 

 

 

As the Pasta was cooking I got out the Jennie – O Lean Sweet Italian Turkey Sausage and removed the casing on the Sausage. Then in a large skillet I sauteed the Sausage and the sliced Mushrooms. Cooked it until the Sausage is no longer pink. Drain and return to skillet.

 

 

 

 

Added the cooked Pasta, La Rosa Sauce, and Parmesan Cheese to skillet and stir to combine. Next I poured half of the Pasta mixture into a 13×9-inch baking dish coated with Pam Cooking Spray. Layer half of the Mozzarella slices on top. Then bake at 375 degrees F, uncovered, for about 40 minutes or until heated through and Mozzarella is melted. Let cool and chow down!

 

 

 

 

Well the wait for my Comfort Food Pasta Bake was well worth it! The Turkey, Mushrooms, Sauce, and Pasta was just so good. Then the fresh slices of Mozzarella sealed the deal! I love that fresh Mozzarella! Also had the baked French Bread. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and an Ice-Cold Coke Zero to drink.

 

 

 

 

 

Ingredients

1 lb. dry Healthy Harvest 100% Whole Grain Penne Rigatoni Pasta
3 cups (or 1 large jar) La Rosa Sauce
16 ounces fresh Mozzarella, sliced
1 lb. Jennie – O Sweet Italian Sausage, casings removed
¼ cup Kraft Reduced Fat Grated Parmesan Cheese
6 ounces sliced Mushrooms

Instructions
1 – Cook the Pasta according to package directions. Boiling Water for 9 minutes. Drain; set aside
2 – Meanwhile, in a large skillet sauté the Sausage and Mushrooms until Sausage is no longer pink. Drain and return to skillet.
3 – Add the cooked Pasta, LaRosa Sauce, and Parmesan Cheese to skillet and stir to combine.
4 – Pour half of the Pasta mixture into a 13×9-inch baking dish coated with cooking spray. Layer half of the Mozzarella slices on top.
5 – Add another layer of Pasta and a final layer of Mozzarella.
6 – Bake at 375 degrees F, uncovered, for about 30-40 minutes or until warmed through and cheese is melted.

 

 

 

Ronzoni Healthy Harvest 100% Whole Grain Penne Rigate


When it comes to nutrition, why settle for less than 100%? Ronzoni Healthy Harvest pasta is 100% all natural and made from a single ingredient, 100% whole wheat. With an excellent source of fiber and 56g of whole grains per serving, it is an important part of a heart healthy* diet. Its delicious flavor is the perfect complement to your favorite pasta recipes. When it comes to keeping your family happy and eating healthy why settle for less than 100%?
Ronzoni® Healthy Harvest® 100% Whole Grain Penne Rigate
* 100% whole grain linguine,
* NON GMO Project Verified
* All natural
* Excellent source of fiber, A low fat
* Sodium free
* Cholesterol free food
* Kosher
Ingredients:
Ingredients: Durum Whole Wheat Flour. Contains Wheat. Manufactured In A Facility That Uses Eggs.
Directions:
* Instructions: 1. bring 4 quarts of water to a rapid boil. 2. add pasta And stir; return to rapid boil. 3. cook uncovered, stirring occasionally for 7 to 9 minutes. 4. drain well.
Safe Handling Instructions: Contains: Wheat.Manufactured in a facility that uses egg ingredients.

Nutrition Facts
Serving Size56 G
Servings Per Container6
Amount Per Serving
Calories 180
Calories From Fat 15 Calories
% Daily Value
Total Fat 1.5 G2
Saturated Fat 0 G0
Trans Fat 0 G
Polyunsaturated Fat 1 G
Monounsaturated Fat 0 G
Cholesterol 0 Mg 0
Sodium 0 Mg 0
Potassium 240 Mg 7
Total Carbohydrate 39 G 13
Dietary Fiber 5 G 20
Sugars 2 G
Protein 9 G
https://www.ronzoni.com/en-us/products/3455/WholeGrainPenneRigate.aspx

 

 

 

Jennie – O Lean Sweet Italian Turkey Sausage

Lovers of sweet Italian sausage have found a perfect option.

* GLUTEN FREE
* 65% LESS FAT THAN REGULAR PORK SAUSAGE

COOKING INSTRUCTIONS

STOVETOP SKILLET:

Spray skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Place dinner sausage in hot skillet. Cook uncovered, turning occasionally, 17-19 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.
* Always cook to an internal temperature of 165°F.

NUTRITION INFORMATION
Serving Size 109 g
Calories 160
Calories From Fat 90
Total Fat 10.0 g
Saturated Fat 2.5 g
Trans Fat.0 g
Cholesterol 60 mg
Sodium6 70 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugars 0 g
Protein 17 g
Vitamin A 0%
Vitamin C 0%
Iron 8%
Calcium 2%
https://www.jennieo.com/products/76-lean-sweet-italian-turkey-sausage

Kitchen Hint of the Day!

October 16, 2017 at 5:44 AM | Posted in Kitchen Hints | Leave a comment
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Thicken up that Stew…….

 

To thicken stews and casseroles quickly, stir in a few spoonfuls of fresh, white bread crumbs.

Bacon and Cheese Buffalo Burger

October 15, 2017 at 5:17 PM | Posted in Wild Idea Buffalo | Leave a comment
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Today’s Menu: Bacon and Cheese Buffalo Burger w/ Baked Fries

 

 

To start my morning off I had Steak and Egg again! I had 1 of the SayersBrook 4 oz. Bison Filet Mignon left in the freezer, I laid it in the fridge overnight to thaw. I fried it like last time. I just seasoned it with some McCormick Grinder Sea Salt and Peppercorn Medley. I then grabbed a small skillet, sprayed it with Pam Cooking Spray, and added a 1/2 tablespoon of Extra Light Olive Oil. Heated it on medium heat. Fried the first side 3 minutes and flipped it over and cooked it another 2 minutes. And like last time it came out a perfect medium rare! It was so tender and juicy. That was my last one, I’m going to have to order more of these! Then I also fried up a Sunny Side Egg and toasted a couple of slices of Healthy Life Whole Grain Bread. Sure tough to beat a Steak and Egg Breakfast! Also, as usual, my morning cup of Bigelow Decaf Green Tea.

 

Rain and 73 degrees out. Mom went to Church and I stayed home keeping an eye on Dad. After Breakfast I did a couple of loads of laundry for Mom. Then I started cleaning the house, ran the vacuum and dusted. Caught up on everything so I stretched out and watched a few shows I had recorded. For Dinner tonight I prepared a Bacon and Cheese Buffalo Burger w/ Baked Fries.

 

 

 

I can only go so long without having a Wild Idea Buffalo Burger! I just love these Buffalo Burgers! I made this one combining my two favorites, Wild idea Buffalo and Jennie – O Turkey! I used Jennie – O Turkey Bacon for my Burger topping. Heated up a medium size skillet on medium high heat and fried the Bacon until it was crisp. Removed it from the skillet to a Paper Towel lined plate, and set aside. Always remember when frying Bacon use Bacon Math. Just decide how many slices you’ll need and double it. Because, at least when I fry Bacon, you end up eating as much as you fix as you’re preparing it! For the Buffalo Burger I used my favorite Buffalo, the Wild Idea Buffalo 1/3-Lb Buffalo Burgers as usual. Just love these Buffalo Burgers; meaty, juicy and just flat out delicious! Preheated up a small skillet that I sprayed with Pam Cooking Spray, seasoned my Burger with McCormick Grinder Sea Salt and Peppercorn Medley. I then pan fried it, in Extra Light Olive Oil, about 3 1/2 minutes per side, after flipping the Burger I added my slice of Cheese, Kraft Deluxe Sharp Cheddar with about 1 minute of cooking time left. Topped it with the Turkey Bacon and served it on a Aunt Millie’s Reduced Calorie Hamburger Bun. Love a good Burger and love these Wild Idea Buffalo Burgers, and topped with the Jennie – O Turkey Bacon it just adds to the goodness!

 

 

To go with my Burger I baked some Alexia Organic Yukon Select Fries. Seasoned them with McCormick Grinder Sea Salt and Peppercorn Medley. Baked them at 425 degrees for 16 minutes. They bake up beautifully and seasoned just right, excellent Fry! Plus they are only 120 calories and 15 net carbs. For Dessert later a Jello Sugar Free Chocolate Pudding.

 

 

 

 

 

Wild Idea Buffalo 1/3-Lb Buffalo Burgers

Prepare for a whole new level of burger. Conveniently pre-made into one-third pound patties that are ever so grillable. Dinner ready. Each pack is 1 pound with 3 – 1/3 Lb patties.
http://buy.wildideabuffalo.com/collections/a-la-carte/products/3-1-3-lb-ready-made-buffalo-burgers-1-lb-pack

 

 

 

 

 

 

Alexia Organic Yukon Select Fries

Lightly seasoned with sea salt, these Julienne Fries make your everyday French fry wonder where it went wrong.

Ingredients: Organic Potatoes, Organic Canola Oil and/or Organic Sunflower Oil and/or Organic Safflower Oil, Sea Salt, Citric Acid.

Nutrition Facts
Serving Size 3 oz (84 g)
Per Serving % Daily Value*
Calories 120
Calories from Fat 36
Total Fat 4g 6%
Saturated Fat 0g 0%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg 0%
Sodium 200mg 8%
Potassium 310mg 9%
Carbohydrates 18g 6%
Dietary Fiber 3g 12%
Sugars 0g
Protein 2g
https://www.alexiafoods.com/products/fries/yukon-gold-julienne-fri

Slow Cooker Soups

October 15, 2017 at 5:31 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its Slow Cooker Soups. One Pot Dinner thanks to the Slow Cooker! Delicious and Diabetic Friendly Soup recipes including; Chicken Mulligatawny Soup, Pork Zuppa, and Country Italian Beef Stew.Find these and more all at the Diabetic Living Online website. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 

Slow Cooker Soups
You’re juggling a thousand responsibilities each day; the last thing you want to do when you come home is make dinner. With a little help from your slow cooker, you can throw together a few ingredients in the morning and sit down later to a steaming bowl of goodness. And the best part about dinner in one pot: fewer plates to spin on the way to the sink.

 

Chicken Mulligatawny Soup
Curry powder offers a delicious taste to this Asian-inspired soup. Dish it up tonight for a low-calorie meal the whole family will love……

 

Pork Zuppa
Calcium-rich kale finishes this low-carb soup, making it colorful and delicious. Serve this Italian dish for dinner tonight!……

 

Country Italian Beef Stew

Satisfy any appetite with this flavor-filled stew. Rosemary and basil amp up the Italian zest while keeping calories and carbs to a minimum……….

 

* Click the link below to get all the Slow Cooker Soups
http://www.diabeticlivingonline.com/diabetic-recipes/soup/slow-cooker-soups

Kitchen Hint of the Day!

October 15, 2017 at 5:31 AM | Posted in Kitchen Hints | Leave a comment
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Freezing Ground Meat…….

 

Before freezing ground meat, flatten it into a square or into patties, rather than leaving it in a mound. It will thaw faster later. Plus it will save on that valuable freezer space!

Maple Ginger Chicken Thighs w/ Roasted Butternut Squash, Seasoned Pinto Beans, and….

October 14, 2017 at 5:04 PM | Posted in beans, chicken | Leave a comment
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Today’s Menu: Maple Ginger Chicken Thighs w/ Roasted Butternut Squash, Seasoned Pinto Beans, and Baked Multi Grain Bread

 

 

For Breakfast this morning I prepared Scrambled Eggs, toasted 2 slices of Healthy Life Whole Grain Bread (lightly buttered), and a cup of Bigelow Decaf Green Tea. Mostly sunny and 81 degrees out today. After Breakfast I went to McDonald’s to pick up Mom and Dad’s Breakfast. Later went to the ATM and mailed a couple of letters. After Lunch I got the cart out and did some yard work. Then took a ride around the neighborhood, really nice out! For Dinner tonight a new recipe for Chicken Thighs. I prepared Maple Ginger Chicken Thighs w/ Roasted Butternut Squash, Seasoned Pinto Beans, and Baked Multi Grain Bread.

 

 

Tried a new recipe I cam across in the newspaper Wednesday, Maple Ginger Chicken Thighs. Looked and sounded good so I’m giving it a try. To make the dish I’ll need; 1 Shallot (finely sliced), 3/4 cup Apple Cider, 1/2 cup Maple Grove Farms Sugar Free Maple Flavor Syrup, 1 tablespoon finely grated Ginger, 1 tablespoon Apple Cider Vinegar, 1 teaspoon chopped fresh Thyme leaves (plus 5 sprigs for the roasting pan), 3/4 teaspoon Sea Salt, 1/2 teaspoon ground Black Pepper, 8 boneless and skinless Chicken Thighs, and 3 medium Granny Smith Apples (cored and quartered). I substituted the Maple Sugar Syrup with Maple Grove Farms Sugar Free Maple Flavor Syrup, I used Sea Salt instead of the normal Salt, I used Granny Smith Apples, and I used the Skinless and Boneless Chicken Thighs instead the bone in and Skin still on Thighs.

 

Now to prepare it; I start by getting a medium bowl. Then whisk the shallot, cider, maple syrup, grated ginger, apple cider vinegar, chopped thyme leaves, kosher salt and ground black pepper. Next place the chicken in a large resealable plastic bag. Pour the marinade into the bag, seal it and refrigerate for 12-24 hours, turning one to coat all pieces. I marinated the chicken overnight.

 

 

 

 

Next day; Preheat the oven to 400 degrees. Remove chicken from marinade and arrange pieces, skin side up, in a 9-by-13 inch baking dish. Tuck the apples and thyme sprigs among the chicken pieces. Pour the marinade over top. Bake, basting occasionally, about 1 hour, until chicken is cooked. Check the thighs with a meat thermometer, should be 165 degrees internal temperature. Serve the chicken and apples with the sauce spooned over top.Winner, Winner Chicken Dinner! Excellent Keeper Recipe! Chicken was tender and moist and the Syrup along with all of the other ingredients add incredible flavor! And it’s Parent Approved, Mom and Dad both loved it!

 

Then for one side I prepared some Roasted Butternut Squash, easy recipe for some delicious Butternut Squash! And this too has quickly become a favorite. I purchased 1 small package of Diced Butternut Squash at Kroger. They sell packages of it that they dice up. This is a lot easier than peeling and seeding one yourself, especially if you don’t have a good knife to cut it. I’ll need; 1 package of Diced Butternut Squash, Crumbled Bacon Bits, 1 tablespoons Extra Light Olive Oil, 1 1/2 teaspoons McCormick Grinder Sea Salt, and 1 teaspoon McCormick Grinder Peppercorn Medley.

 

To prepare it; Preheat the oven to 400 degrees F. Place the Squash on a sheet pan and drizzle with the Olive Oil, Salt, and Peppercorn and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the Squash is tender, turning once with a spatula. And done, very easy to prepare. With the small amount of Seasoning and Olive Oil, it really brings out the flavor of Butternut Squash!

 

 

 

For another side an item I haven’t had in a while, Margaret Holmes Seasoned Pinto Beans. I purchased a couple of cans of this at a nearby Walmart, they carry a good selection of a lot of the Margaret Holmes Products. To prepare it just empty the contents into a medium saucepan. Cover it and bring it to a boil. Stir and reduce the heat to slow simmer and serve when ready. And I have delicious side dish! I love Beans of all kinds and these Seasoned Pinto Beans are delicious, love the Seasoning. I also baked a loaf of LaBrea Multi-Grain Bread. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet peach Snapple to drink.

 

 

 

Maple Ginger Chicken Thighs

INGREDIENTS:
1 shallot, finely sliced
3/4 cup apple cider
1/2 cup dark pure maple syrup
1 tablespoon finely grated ginger
1 tablespoon apple cider vinegar
1 teaspoon chopped fresh thyme leaves, plus 5 sprigs for the roasting pan
3/4 teaspoon kosher salt
1/2 teaspoon ground black pepper
8 bone-in chicken thighs
3 medium apples, cored and quartered

DIRECTIONS:
1 – In a medium bowl whisk shallot, cider, maple syrup, grated ginger, apple cider vinegar, chopped thyme leaves, kosher salt and ground black pepper.
2 – Place the chicken in a large resealable plastic bag. Pour marinade into the bag, seal it and refrigerate for 12-24 hours, turning one to coat all pieces.
3 – Preheat oven to 400 degrees. Remove chicken from mainade and arrange pieces, skin side up, in a 9-by-13 inch baking dish. Tuckapples and thyme sprigs among the chicken pieces. Pour the marinade over top. Bake, basting occasionaly, about 1 hour, until chicken is cooked. Check with a meat thermometer, should be 165 degrees. Serve the chicken and apples with the sauce spooned over top.

 

Diabetic Breakfast Casserole and Skillet Recipes

October 14, 2017 at 5:41 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its Diabetic Breakfast Casserole and Skillet Recipes. Delicious and Diabetic Friendly Breakfast Casserole and Skillet Recipes to start your morning off the right way! You’ll find recipes like; Ranch Eggs, Egg and Potato Casserole, and Mexican Breakfast Burrito. Find these and more all at the Diabetic Living Online website. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 

Diabetic Breakfast Casserole and Skillet Recipes
Looking for a hearty and healthy breakfast? Try one of these diabetes-friendly breakfast casseroles, and you’ll feel full and satisfied.

 

Ranch Eggs
Spice up skillet eggs with a base of jalapeno, chili powder, tomatoes, and onions. Serve with a warm tortilla and a sprinkling of Monterey Jack cheese for a complete Southwestern experience.

 

Egg and Potato Casserole
Diced hash brown potatoes, broccoli, and Canadian-style bacon give this egg casserole an extra helping of flavors and textures, making each bite a new experience. Great brunch pick!…

 

Mexican Breakfast Burrito
Mashed pinto or black beans give this hearty burrito a heaping helping of protein as well as fiber. Topped with a little Mexican queso fresco, this dish has definite south-of-the-border feel…….

 

* Click the link below to get all the – Diabetic Breakfast Casserole and Skillet Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/breakfast/diabetic-breakfast-casserole-and-skillet-recipes

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