Diabetic Dish of the Week – BEEF RIB ROAST WITH LEMON GLAZED CARROTS AND RUTABAGAS

September 25, 2018 at 5:02 AM | Posted in Uncategorized | Leave a comment
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This week’s Diabetic Dish of the Week – BEEF RIB ROAST WITH LEMON GLAZED CARROTS AND RUTABAGAS. Another Delicious and Diabetic Friendly Fall recipe from the Diabetic Gourmet Magazine website. The Diabetic Gourmet site has a huge selection of Diabetic Friendly Recipes along with Diabetic News, tips on managing your Diabetes. Also don’t forget to subscribe to the Diabetic Gourmet Magazine, one of my favorites! So Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

 

BEEF RIB ROAST WITH LEMON GLAZED CARROTS AND RUTABAGAS

Ingredients

1 well trimmed beef rib roast (2 to 4 ribs), small end, chine (back) bone removed (6 to 8 pounds)
Salt and pepper
4 to 5 medium carrots, cut into 3 x 1/4 x 1/4 inch strips
1 small rutabaga, cut into 3 x 1/4 x 1/4 inch strips
1/2 cup water
2 tablespoons butter
1 tablespoon packed brown sugar
1 tablespoon fresh lemon juice
1/2 teaspoon grated lemon peel
1/4 teaspoon dried dill weed
1/4 teaspoon salt

Directions

1 – Heat oven to 350F. Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast 2-1/4 to 2-1/2 hours for medium rare; 2-3/4 to 3 hours for medium doneness.
2 – Remove roast when meat thermometer registers 135F for medium rare; 150F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10F to reach 145F for medium rare; 160F for medium.)
3 – Meanwhile, place carrots, rutabaga and water in medium saucepan. Cover and cook over medium heat 13 to 15 minutes. Combine butter, brown sugar, lemon juice, lemon peel, dill weed and 1/4 teaspoon salt in small pan; cook over medium heat 2 to 3 minutes, stirring occasionally.
4 – Add butter mixture to vegetables; continue cooking, uncovered, 3 to 4 minutes or until vegetables are glazed, stirring occasionally.
5 – Carve roast into slices; season with salt and pepper, as desired. Serve with vegetables.

Recipe Yield: Makes 8 to 10 servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 364
Fat: 15 grams
Saturated Fat: 6 grams
Fiber: 1.5 grams
Sodium: 199 milligrams
Cholesterol: 122 milligrams
Protein: 48 grams
Carbohydrates: 7 grams
https://diabeticgourmet.com/diabetic-recipes/beef-rib-roast-with-lemon-glazed-carrots-and-rutabagas

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Healthy Pork Chop Recipes

September 25, 2018 at 5:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Pork Chop Recipes. Delicious and Healthy Pork Chop Recipes like; Bone-In Pork Chops with Grilled Peaches and Arugula, Sauteed Pork Chops with Apples, and Healthy Oven-Fried Pork Chops. Find these recipes and many more at the EatingWell website. Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Healthy Pork Chop Recipes
Find healthy, delicious pork chop recipes including fried, grilled and breaded pork chops. Healthier recipes, from the food and nutrition experts at EatingWell.

Bone-In Pork Chops with Grilled Peaches and Arugula
This easy grilling recipe sears both the pork and the peaches on the grill. When peaches are not in season, you can make this recipe with pears or apples instead…….

Sauteed Pork Chops with Apples
The Sugar and Spice Rub makes extra. So another time, use it to season pork tenderloin or lean burgers before broiling or grilling………..

Healthy Oven-Fried Pork Chops
These whole-wheat panko breadcrumb-coated pork chops get just as crispy as fried chops, but they’re healthier. Oven-frying saves you fat and calories while producing chops that are crispy on the outside, yet juicy inside. Serve with steamed broccoli and baked sweet potato for a satisfying weeknight dinner……….

* Click the link below to get all the Healthy Pork Chop Recipes
http://www.eatingwell.com/recipes/19273/ingredients/meat-poultry/pork/chops/

Kitchen Hint of the Day!

September 25, 2018 at 5:00 AM | Posted in Kitchen Hints | Leave a comment
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Just Peachy……….

When buying Peaches look for ones that yield to gentle pressure at the seams. Also they should have at a fruity scent at the stem end.

Fried Freshwater Shrimp w/ Roasted Butternut Squash and Roasted Asparagus

September 24, 2018 at 5:29 PM | Posted in seafood, shrimp | Leave a comment
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Today’s Menu: Fried Freshwater Shrimp w/ Roasted Butternut Squash and Roasted Asparagus

 

 

To start the day off I made some Simply Potatoes Shredded Hash Browns, Heated up some Meijer Diced Ham, fried an Egg Sunnyside Up, made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bowl and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns then put the Sunnyside Up Egg on to top it off. I love combinations of Potatoes, Ham, and Egg! Heavy rains this morning and cloudy all day out today. So I cleaned the house today, dusted and ran the sweeper. Scrubbed all the Kitchen Counters and cleaned out the Fridge. For Dinner tonight I prepared Fried Freshwater Shrimp w/ Roasted Butternut Squash and Roasted Asparagus.

 


We’re having Shrimp tonight, we could eat Shrimp and Seafood every day! While at Kroger yesterday I picked up some of the huge Freshwater Colossal Shrimp, I cleaned them and put them in the fridge until needed for Dinner tonight. I love these, they are so meaty. They don’t have that Ocean taste like Ocean Shrimp but they’re not bad. To prepare these I’m using McCormick Golden Dipt Cracker Meal Seafood Fry Mix.

 

 

 


Poured about 1 inch of Extra Light Olive Oil into large skillet. Heated the oil to 350°F on medium heat. I then took a 1/2 cup of the Cracker Meal Mix in a Hefty Zip Lock Plastic Bag. Take the peeled shrimp, 3 at a time and place them in the bag and shake until Shrimp had a nice coating on them. Had all the Shrimp coated I then began to fry them. Frying them about 3 minutes the shrimp, a few pieces at a time, in the hot oil until light golden brown turning after 1 1/2 minutes. Drain on paper towel lined plate . Love using the McCormick Cracker Meal Mix, nice light crust and seasoning.

 


For a side dish I prepared some Roasted Butternut Squash, easy recipe for some delicious Butternut Squash! 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, Walnut Pieces, 1 tablespoon 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! The Walnuts work perfect with the Squash.

 

 

For another side I prepared Roasted Asparagus. To prepare the Asparagus I just needed Extra Virgin Olive Oil, Garlic (minced), Sea Salt, Freshly grated Black Pepper, Lemon Juice, and Shredded Parmesan Cheese. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard. Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly seasoned. Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until tender when pierced with a fork. Drizzle with a little fresh lemon juice and shredded Parm Cheese before serving. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Peach Snapple to drink.

 

 

 

McCormick Cracker Meal Seafood Fry Mix

Cracker Meal Seafood Fry Mix adds extra crunchiness to fried and baked foods. All ingredients have been specially selected to provide a superior coating that seals in natural juices for fish, seafood, poultry, meats and vegetables.

Ingredients
Enriched Bleached Wheat Flour (Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, And Folic Acid), Whey (Milk), Dextrose, And Soybean Oil.

Serving size
1/4 cup Mix (32g)
All You Need
1/2 cup Cracker Meal
1 lb. Fish or Seafood*
Water or Milk
Vegetable Oil
Directions
1. POUR Cracker Meal into shallow dish or large plastic bag. Moisten fish, cut into serving-size pieces, or seafood with water or milk. Shake off excess.
2. COAT fish, several pieces at a time, evenly with Cracker Meal. Let stand 5 minutes. Discard any remaining Cracker Meal. Fry as directed below. Serve with McCormick® Cocktail Sauce or Tartar Sauce. Use the entire package to coat 4 lbs. fish or seafood.

*Best with tilapia, trout, catfish, shrimp, or scallops. Also try with shucked oysters and clams, or soft-shell crabs (pierce several times before coating).

Pan Fry: Pour oil to a depth of 1/4 inch in a large skillet; heat to 350°F on medium heat. Fry fish, in batches, 2 to 4 minutes on each side or until fish flakes easily with a fork. Drain on paper towels.

Oven Fry: Cover bottom of shallow baking pan with melted butter. Arrange fish or seafood in a single layer in pan; turn to coat with butter. Bake in preheated 425ºF oven 10 to 20 minutes until golden brown around edges and fish flakes easily with a fork.

Flavorful Tips:
• For a thicker coating, dip fish in a mixture of 3 tbsp. milk and 2 beaten eggs before coating with Cracker Meal.
• Coat boneless skinless chicken breast halves or chicken parts as directed. Bake in 400ºF oven 20 to 30 minutes for chicken breast halves or 45 to 50 minutes for chicken parts.
• Use Cracker Meal instead of bread crumbs when making meat loaf or meat balls.

http://www.mccormick.com/spices-and-flavors/seafood/breading-and-batters/cracker-meal-seafood-fry-mix

One of America’s Favorites – Cheese and Crackers

September 24, 2018 at 5:02 AM | Posted in One of America's Favorites | Leave a comment
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Cheese and crackers

Cheese and crackers is a common dish consisting of crackers paired with various or multiple cheeses. It is also known as cheese and biscuits outside the United Kingdom, United States and Canada. Historically the fare of sailors, soldiers, and pioneers, it became popular in American restaurants and taverns around the 1850s. It is prepared using various types of cheeses, and is often paired with wine. Mass-produced cheese and crackers brands include Handi-Snacks, Ritz, Jatz and Lunchables.

 

 

Cheese and crackers with red wine and other foods

Cheese and crackers is a common snack food or hors d’oeuvre consisting of crackers paired with various cheeses. In the United States it has also been served as a dessert, with the addition of ingredients such as jam, jelly, marmalade or preserves. It is also commonly served at parties in the U.S., and in the Southern United States, it is relatively common for hot chili pepper jelly to be served atop cream cheese and crackers at cocktail parties. Cheese and crackers has a relatively high amount of protein, per the cheese as an ingredient.

Cheese and crackers is a common food-pairing that can serve to complement various cheeses, and the dish can be paired with wines. The cheese can be sliced or cubed, and served separately with crackers or pre-placed atop the crackers.

Cheese and crackers has been consumed by various sailors such as immigrants, whalers and explorers before refrigeration existed, using hardtack crackers and cheese. It has also been consumed by various land explorers.

Cheese and crackers with cubed cheddar cheese

Cheese and crackers increased in popularity circa the 1850s, when bakers began producing thinner crackers with a lighter texture compared to hard tack. During this time period, the combination was placed on restaurant menus as an after-dessert course and was also served in saloons. Cheese and crackers was a food ration used by soldiers during the American Civil War (1861–1865). Some soldiers at the time referred to cheese and crackers as a “square meal”. Cheese and hardtack was consumed along with dried venison meat by Ezra Meeker during his time on the Oregon Trail in 1852. In 1915, mountaineer Philip Rogers consumed cheese and hardtack along with raisins and nuts during his expedition around Mount Rainier in Washington state.

Circa the beginning of the 20th century, cheese and crackers was being prepared in homes and cooked by baking it and adding additional ingredients after cooking, such as paprika and mustard. At this time, the combination was sometimes served with soups and salads, and was used on salads for decades thereafter. It was also commonly served at parties beginning around this time. It was consumed as a dessert, rather than after-dessert by some during the Great Depression in the United States, and was sometimes consumed by President Franklin D. Roosevelt and Eleanor Roosevelt in the White House for dessert, along with other foods.

Starting in the 1950s, cheese and crackers was recommended as a snack for children by parenting experts, home economists and authors of cookbooks. The snack increased in popularity during the mid-1980s when Oscar Mayer introduced its Lunchables product, which included cheese, crackers and lunch meat, and occurred in part to boost the company’s lunch meat sales.

A Handi-Snack

Handi-Snacks is a mass-produced cheese and crackers snack food that is prepared using processed cheese. Lunchables is another commercial product that includes cheese and crackers as ingredients. Fancy cheese and crackers was a cheese and crackers lunch product purveyed by Oscar Mayer in the mid-1980s that included additional foods such as lunch meat and a dessert.

 

“Meatless Monday” Recipe of the Week – Enchiladas American-Style

September 24, 2018 at 5:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Enchiladas American-Style. Flour Tortilla Enchiladas, filled with both Cheddar and Monterey Jack Cheese and chopped Onion, are baked in a simple Chili-seasoned Tomato Sauce. Bring on the Enchiladas! The recipe is off the CooksRecipes website which has a huge selection of recipes that will please all tastes, diets, and Cuisines. So check it out today! Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Enchiladas American-Style
Flour tortilla enchiladas, filled with both cheddar and Monterey Jack cheese and chopped onion, are baked in a simple chili-seasoned tomato sauce.

Recipe Ingredients:
3 (8-ounce) cans tomato sauce
1 1/2 teaspoons chili powder
1/4 teaspoons salt, or to taste
8 (7-inch) flour tortillas
1 cup (4 ounces) Wisconsin cheddar cheese
1 cup (4 ounces) shredded Wisconsin Monterey Jack cheese
1 cup chopped onion

Cooking Directions:
1 – Simmer the tomato sauce, chili powder and salt together, stirring occasionally.
2 – In a separate dish, mix shredded cheeses and onion together.
3 – Dip tortillas, one at a time, in the sauce; place on baking pan. Put 3 or 4 tablespoons of the cheese-onion mixture on each tortilla. Roll and place folded side down; cover with remaining sauce.
4 – Bake in a preheated oven at 350°F (175°C) for 10 minutes.

Makes 4 (2 enchilada) servings.
https://www.cooksrecipes.com/mless/enchiladas_american-style_recipe.html

Kitchen Hint of the Day!

September 24, 2018 at 5:00 AM | Posted in Kitchen Hints | Leave a comment
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I love all Cheese……..

Cheese Health Benefits – Calcium, Protein and More. Like all dairy foods, cheese provides calcium and protein, as well as some vitamin A, B12, riboflavin, zinc and phosphorus. And it’s a source of conjugated linoleic acid (CLA), a fat that may have anti-cancer, weight-reducing, and heart-protective effects.

Smoked Turkey, Sweet Slice Ham, and Swiss Cheese Grilled Sandwich w/ Baked Fries

September 23, 2018 at 5:27 PM | Posted in Alexia Potato Products, Aunt Millie's, Boar's Head | Leave a comment
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Today’s Menu: Smoked Turkey, Sweet Slice Ham, and Swiss Cheese Grilled Sandwich w/ Baked Fries

 

 

To start my Sunday morning off I prepared Skillet Potatoes and Ham for Breakfast. I used 1 package of Simply Potatoes Steakhouse Seasoned Diced Potatoes and a package of Meijer Diced Ham to prepare it. Just cook the Potatoes according to the package instructions and with about 5 minutes of cooking time left add the Diced Ham. Topped it off with a Sunnyside Up Egg and also made that morning cup of Bigelow Decaf Green Tea. Mom had Breakfast here and then on to Church. Partly cloudy and 73 degrees outside today. I went Walmart Lawn and Garden Center. I was looking for some medium size plant pots. I also picked up a couple of hanging Mum Baskets. After Lunch, spent the day watching NFL Football. For Dinner tonight I prepared a Smoked Turkey, Sweet Slice Ham, and Swiss Cheese Grilled Sandwich w/ Baked Fries.

 

 

A Grilled Sandwich for Dinner tonight sounded perfect for Dinner tonight. I used Boar’s Head Meat and Cheese along with Baked fries! To make my Sandwich I’ll need; Aunt Millie’s Light Whole Grain Bread, Boar’s Head Hickory Smoked Black Forest Turkey, Boar’s Head Sweet Slice Boneless Smoked Ham, Boar’s Head Swiss Cheese, Kraft Reduced Fat Mayo w/ Olive Oil, and French’s Spicy Brown Mustard.

 

 

 


I used a flat top Griddle to grill it with. I sprayed the griddle with a very light coat of Pam Cooking Spray and spread about 1/2 tablespoon of Blue Bonnet Light Butter on it. Heated it on medium heat. I also turned the oven on at 425 degrees, for the Fries.

 

 

 

 

While the griddle was heating I got the Sandwich ready to grill. Took a slice of the Aunt Millie’s Bread and topped it with some of the Kraft Mayo, the Boar’s Head Ham, Boar’s Head Smoked Turkey slices, the Boar’s Head Swiss Cheese, French’s Spicy Mustard, and added the top slice of the Bread. I then Buttered the bottom and top halves of the Bread with Blue Bonnet Butter. With the griddle heated I grilled my Sandwich. Grilled the bottom half just over 3 minutes, then flipped it over and grilled the other side about 2 1/2 minutes. Until both sides were golden brown! I love Grilled Sandwiches!

 

 


I had already preheated the oven, so as the Sandwich was finishing cooking I baked my Fries, I’m using Alexia Organic Yukon Select Fries. Seasoned them with McCormick Grinder Sea Salt and Black 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 Dark Chocolate Pudding topped with Cool Whip Free.

 

 

 

 

 

Boar’s Head Hickory Smoked Black Forest Turkey

Steeped in tradition and smoked to perfection, Boar’s Head Hickory Smoked Black Forest Turkey Breast is naturally smoked with hickory chips for a tasty turkey that is heart healthy, preservative free and lower in sodium.

* Lower Sodium
* Gluten Free
* Milk Free
* No MSG Added
* Raised Without Added Hormones

Nutrition Facts
Serving Size 2 oz (56g)
Servings Per Container Varied
Amount Per Serving
Calories 60 Calories from Fat 10
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0g 0%
Trans Fat 0g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 25mg 8%
Sodium 390mg 16%
Potassium 150mg 4%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 13g 26%
https://boarshead.com/products/detail/1894623117-boars-head-hickory-smoked-black-forest-turkey-breast

 


Boar’s Head Sweet Slice Boneless Smoked Ham
The consummate centerpiece to any holiday or family meal, Boar’s Head Sweet Slice Ham is slow-roasted with natural juices and naturally smoked with real wood chips. Enjoy this holiday favorite any way you slice it.

Boar’s Head Imported Switzerland Swiss Cheese

Made in Switzerland with Alpine milk under the watchful eye of Käse Meisters, this cheese has a nutty, slightly sweet flavor with earthy notes. Boar’s Head Imported Switzerland Swiss Cheese is aged more than 120 days to produce a bold taste, rich color and smooth texture.

Boar’s Head
https://boarshead.com/products

Cheese Appetizer Recipes

September 23, 2018 at 5:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its, Cheese Appetizer Recipes. If you’re a Cheese Lover like myself you are going to love these recipes! Delicious and Healthy recipes like; Creamy Cheese Fondue, Blackberry and Cream Cheese Cracker, and Turkey-Apple-Brie Sandwiches. Find these Cheesy Delights and more all at the EatingWell website. Plus you can subscribe to one of my favorite Cooking Magazines, the EatingWell Magazine. Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Cheese Appetizer Recipes
Find healthy, delicious cheese appetizer recipes including goat cheese, tomato and mozzarella, and cream cheese appetizers. Healthier recipes, from the food and nutrition experts at EatingWell.

Creamy Cheese Fondue
Green apples, broccoli florets and veggie sticks are the perfect dippers for this decadent cheese fondue……..

Blackberry and Cream Cheese Cracker
Fresh blackberries and light cream cheese make a pretty, sweet topping for a crispbread snack, especially with a little mint sprinkled on top. Besides being beautiful and delicious, blackberries are packed with antioxidants and vitamins……..

Turkey-Apple-Brie Sandwiches
Hollowed-out baguettes hold a satisfying combo of tart apples, creamy Brie and protein-rich, shredded turkey……….

* Click the link below to get all the Cheese Appetizer Recipes
http://www.eatingwell.com/recipes/19163/ingredients/dairy/cheese/

Kitchen Hint of the Day!

September 23, 2018 at 5:00 AM | Posted in Kitchen Hints | Leave a comment
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Love those Grapes……..

Serve Grapes cool, rather than at room temperature. Then to store Grapes wrap a paper towel around a Grape cluster and slide it into a plastic bag. Leave the bag open. Store it in the fridge.

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