Sunday’s Pork Roast Dinner Recipe – Iron Range Pot Roast (Porketta)

March 22, 2020 at 6:02 AM | Posted in Diabetes Self Management, Sunday’s Pork Roast Dinner Recipe | Leave a comment
Tags: , , , , , , , , , , , , , , , ,

This week’s Sunday’s Pork Roast Dinner Recipe is a Iron Range Pot Roast (Porketta). This week’s recipe is made using Boneless Pork Shoulder (Boston Butt) Roast, Italian Seasoning, Fennel Seed, Salt, Celery Seed, Ground Black Pepper, Potatoes, Garlic Cloves, and Beef Broth. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Iron Range Pot Roast (Porketta)

Iron Range Pot Roast”Porketta” is a seasoned pork roast that was popular with the Italian immigrants who came to mid-Minnesota to work in the iron mines. This hearty dinner needs just a green salad tossed with vinaigrette.

Recipe Ingredients:
1 (3-pound) boneless pork shoulder (Boston butt) roast
2 teaspoon Italian seasoning
1 teaspoon fennel seed, crushed
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon ground black pepper
2 large potatoes, peeled and cut into 3/4-inch slices
4 garlic cloves, peeled and sliced
3/4 cup beef broth (or water)

Cooking Directions:
1 – Mix together seasonings and rub over all surfaces of pork roast.
2 – Brown roast in a little oil in large skillet over medium-high heat, turning often to brown evenly.
3 – Place potatoes and garlic in 3 1/2 to 4 quart slow cooker, pour broth over and top with browned pork roast. Cover and cook on Low for 8 to 9 hours, until pork is very tender.
4 – Slice pork to serve with vegetables and juices.
Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): Calories 380 calories Protein 34 grams Fat 17 grams Sodium 520 milligrams Cholesterol 115 milligrams Saturated Fat 6 grams Carbohydrates 20 grams Fiber 2 grams.
https://www.cooksrecipes.com/pork/iron_range_pot_roast_recipe.html

 

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more!Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

Diabetic Dish of the Week – All-in-One Burger Stew

October 1, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
Tags: , , , , , , , , , ,

This week’s Diabetic Dish of the Week is a recipe for All-in-One Burger Stew. Is it a Burger, is it a Stew, its both! This one is made using Lean Ground Beef, Frozen Italian Style Vegetables, Diced Tomatoes, Beef Broth, Medium Egg Noodles, and Salt and Pepper. It’s 260 calories and 20net carbs per serving. The recipe comes from one of my favorite sites, the Diabetes Self Management website. At the Diabetes Self Management site you’ll find a fantastic selection of Diabetes Friendly Recipes, along with Diabetes Management Tips, Diabetes News, and more so be sure to check it out! You can also subscribe to the Diabetes Self Management Magazine, excellent Magazine! I left the link to where you can subscribe to it at the end of the post. So Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

All-in-One Burger Stew
This hearty burger stew is the perfect family-friendly, comfort food dish. Mix up your dinner recipes and make this your new go-to meal!

Ingredients
1 pound lean ground beef
2 cups frozen Italian-style vegetables
1 can (about 14 ounces) diced tomatoes with basil and garlic
1 can (about 14 ounces) beef broth
2 1/2 cups uncooked medium egg noodles
Salt and black pepper

Directions
1. Brown beef 6 to 8 minutes in Dutch oven or large skillet over medium-high heat, stirring to break up meat. Drain fat.

2. Add vegetables, tomatoes and broth; bring to a boil over high heat.

3. Add noodles; reduce heat to medium. Cover; cook 12 to 15 minutes or until vegetables and noodles are tender. Season with salt and pepper.

Note: For a special touch, sprinkle with chopped parsley before serving.

Tip: To complete this meal, serve with breadsticks or a loaf of Italian bread and a simple salad.

Yield: 6 servings.

Serving size: 1/6 of recipe.

Nutrition Facts Per Serving:
Calories: 260 calories, Carbohydrates: 20 g, Protein: 17 g, Saturated Fat: 11 g, Cholesterol: 62 mg, Sodium: 428 mg
https://www.diabetesselfmanagement.com/recipes/soups-stews/all-in-one-burger-stew/

 

 

Subscribe
Diabetes Self-Management offers up-to-date, practical “how-to” information on nutrition, exercise, new drugs, medical advances, self-help, and the many other topics people need to know about to stay healthy.

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

Soup Special of the Day….. Creamed Carrot Soup

December 2, 2018 at 6:02 AM | Posted in CooksRecipes, Soup Special of the Day | Leave a comment
Tags: , , , , , , , , , ,

This weeks Soup Special of the Day is a Creamed Carrot Soup. Eat your Carrots! Cooked Onions and Carrots puréed with added Beef Broth to give it that Beefy flavor. The recipe is from the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, and cuisines. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Creamed Carrot Soup
A beef-flavored cream soup with a puréed mixture of cooked onions and carrots.

Recipe Ingredients:
5 tablespoons butter
4 onions, chopped
4 cups carrots, peeled and sliced
4 tablespoons all-purpose flour
5 cups beef broth
3 1/2 cups milk
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 teaspoon ground nutmeg

Cooking Directions:
1 – Melt butter in a kettle. Sauté chopped onions and sliced carrots until the onions are soft. Blend in flour.
2 – Mix in beef broth and stir until smooth. Simmer, covered, for 30 minutes. Purée in a blender or food processor; return to the kettle.
3 – Stir in milk, salt, and pepper. Heat through and serve with nutmeg sprinkled on top.
Makes 6 servings.
https://www.cooksrecipes.com/soup/creamed_carrot_soup_recipe.html

Soup Special of the Day! – Creamy Buffalo & Mushroom Soup

June 12, 2016 at 5:20 AM | Posted in Soup Special of the Day, Wild Idea Buffalo | Leave a comment
Tags: , , , , , , , , ,

This week’s Soup Special of the Day is a Creamy Buffalo & Mushroom Soup. This one is from the Wild Idea Buffalo website. It’s made with Wild Idea Premium Ground Buffalo, which also makes one delicious Buffalo Burger also! You find the recipe and purchase the Wild Idea Premium Ground Buffalo all on the Wild Idea Buffalo website! http://wildideabuffalo.com/

 

 

Creamy Buffalo & Mushroom Soup

I am just going to come right out and tell you that this recipe is super delicious! It has an earthy, elegant flavor, and you will love the texture. (Serves 6 or 12 as a first course)

Ingredients:

5 – tablespoons butter
10 – ounces Cremini mushrooms, stemmed & chopped (reserve 3)
1 – tablespoon fresh rosemary, finely chopped + 1 small sprig
3 to 5 – garlic cloves, chopped
½ – onion, chopped, about half a cup
3 – cups buffalo or organic beef broth
8 – ounces cream cheese, cut into cubes
1 – pound package Wild Idea Premium Ground Buffalo
1 – teaspoon salt
1 – teaspoon pepper
2 – tablespoons fresh squeezed lemon juice

Preparation:Wild Idea

1) In a heavy bottom stockpot over medium high heat, melt 3 tablespoons of the butter. Add chopped mushrooms, rosemary, onions, and garlic and sauté until tender, about 7 minutes, stirring occasionally.

2) Add broth and bring to a boil. Reduce heat, cover, and simmer for 10 minutes.

3) Add cream cheese cubes and transfer all of the ingredients into a blender.

4) Return pot to the stove over medium high heat and melt another tablespoon of butter. Crumble the ground buffalo in the hot pan breaking up further with a spatula end, stirring continuously until lightly browned. Do not overcook or allow the meat to become hard.

5) Add browned meat to the blender or food processor and puree until smooth. *For a silkier texture I process the soup again in my “smoothy”, or smaller blender.

6) Return soup to pot and re-warm over medium heat, stirring occasionally.

7) Take remaining 3 mushrooms and finely dice them. Mince one short sprig or head of a rosemary sprig. In a small sauté pan over medium high heat, melt remaining tablespoon of butter. Add mushrooms and sauté until dark brown, adding the rosemary right at the end. Drain onto a paper towel.

8) Add lemon right before serving. To serve, ladle desired portions into bowl and sprinkle with crunchy mushroom bits. Accompany with crusty bread. So good!

http://wildideabuffalo.com/blogs/recipes/84680961-souper-bowls

Farfalle with Jennie – O Turkey Italian Sausage and Peppers

February 8, 2014 at 9:22 AM | Posted in Jennie-O Turkey Products, pasta, Peppers, Ronzoni Healthy Harvest Pasta | Leave a comment
Tags: , , , , , , ,

A favorite among Steve and Rachael’s family, thanks for passing it along!

 

 

Farfalle with Jennie – O Turkey Italian Sausage and Peppers
Ingredients:

8 ounces Whole Grain Farfalle Pasta (bow tie pasta)
12 ounces, or more, Jenny – O Turkey Sweet or Spicy Italian Sausage (if using links, remove sausage from casings)
1 medium Green Bell Pepper, seeded, membrane removed, cut into 1-inch pieces
1 medium Red Bell Pepper, seeded, membrane removed, cut into 1-inch pieces
1/2 cup Swanson Low-Sodium Beef Broth
Kosher or Sea Salt and freshly ground Black Peppercorn to taste
1/4 cup chopped Flat Leaf Parsley (Italian parsley)
Freshly grated Parmesan Cheese for accompaniment

 

Directions:

Cook pasta according to package directions, preferably al dente (firm to the bite). Drain and keep warm.
Meanwhile, in a large skillet cook sausage over medium-high heat, breaking up into bite-sized chunks, until browned; drain fat.
Add the bell pepper and cook for about 2 minutes, stirring occasionally.
Stir in the beef broth. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
Season to taste with salt and pepper; stir in parsley and the cooked pasta and toss gently to combine.
Serve immediately garnished with freshly grated Parmesan cheese.
Makes 4 servings.

Blog at WordPress.com.
Entries and comments feeds.

New Classic Recipes

Classic recipes reinvented for the modern cook.

Incredible Mommy

Sharing bits of everything - Motherhood, lifestyle and life with baby

Cook Share and Feast

Sri Lankan & Recipes Around the World

Me As Mom 🌍🥾👒

Bringing Mommy Positivity One Laugh At A Time

Food With Nat

Keeping it simple, cheap & healthy, but also super flavoursome!

Mitchell Meals

Family recipes from the Mitchells and more

K and M Kitchen Adventures

Exploring the world through our kitchen

simple thriving life

everyday life. everyday joy.

#dinnergrams

Just a home chef sharing recipes with tidbits of #mombosslife and my ever changing hair color.

Diet Mango

Discover and Eat Better!

Confinement Kitchen

Inspired by all my time at home during the pandemic, I decided to create @confinemnt_kitchn. Here are some of my original recipes and the stories behind them. Enjoy!

Kitoloves

Online magazine