Diabetic Dish of the Week – FAJITA TURKEY BURGER

July 9, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is a FAJITA TURKEY BURGER. Love these Turkey Burger Recipes! This one is made using Spices, Jennie-O Extra Lean Ground Turkey Breast, Salsa, Onions, Bell Peppers, Wholly Guacamole, Shredded Reduced-Fat Monterey Jack Cheese and all served on a Reduced-Calorie Hamburger Bun. The recipe is from the Diabetic Gourmet Magazine website which you’ll find a huge selection of Diabetic Friendly Recipes. Enjoy and make 2019 a Healthy One! https://diabeticgourmet.com/

FAJITA TURKEY BURGER

Ingredients

1/2 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon crushed red pepper flakes
1 teaspoon paprika
salt and freshly ground pepper, if desired
1 (16-ounce) package Jennie-O Extra Lean Ground Turkey Breast
1/4 cup salsa, drained
3/4 cup cilantro, divided
2 onions, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
Wholly Guacamole classic or spicy dip, if desired
Wholly Guacamole salsa, if desired
5 reduced-calorie hamburger buns, split
1/3 cup shredded reduced-fat Monterey Jack cheese

Directions

1 – In small bowl, combine cumin, garlic powder, chili powder, red pepper flakes, paprika and salt and pepper, if desired.
2 – Mix ground turkey, half of spice mixture, drained salsa, and 1/2 cup cilantro; form into 5 (1/2-inch thick) patties. Lightly spray patties with cooking spray. Place patties in skillet over medium-high heat. Cook 17 to 19 minutes, turning occasionally. Always cook to well done, 165F as measured by a meat thermometer.
3 – Meanwhile, coat large skillet with cooking spray. Cook onions, bell peppers and remaining spice mixture over medium-high heat 5 to 7 minutes, stirring occasionally. Stir in remaining 1/4 cup cilantro.
4 – To assemble burgers, spread guacamole and salsa, if desired, on buns. Place burgers, cheese and vegetable mixture on buns.
5 – Always cook to an internal temperature of 165F.

Recipe Yield: Makes 5 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 260
Fat: 7 grams
Saturated Fat: 3.5 grams
Fiber: 4 grams
Sodium: 410 milligrams
Cholesterol: 60 milligrams
Protein: 29 grams
Carbohydrates: 23 grams
Sugars: 5 grams
https://diabeticgourmet.com/diabetic-recipe/fajita-turkey-burger

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Sunday’s Chicken Dinner Recipe – Chicken Cacciatore

June 30, 2019 at 6:02 AM | Posted in Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is – Chicken Cacciatore. Chicken Breasts and Chicken Thighs are featured in this week’s recipe. Along with Red Bell Pepper Tomatoes, Mushrooms, Spices, Herbs, and White Wine it s one Comfort Food Sunday Meal! Keep the recipes coming! Enjoy and Make 2019 a Healthy One!

Chicken Cacciatore
Ingredients
2 cups All-Purpose Flour for coating
1/2 teaspoon Sea Salt
1/4 teaspoon Ground Black Pepper
2 Chicken Breasts and 4 Chicken Thighs, cut into pieces
2 tablespoons Extra Light Olive Oil
1 Onion, chopped
2 cloves Garlic, minced
1 Red Bell Pepper, chopped
1 (14.5 ounce) can Diced Italian Tomatoes
1/2 teaspoon dried Oregano
1 teaspoon dried Rosemary, crushed
1/4 cup coarsely chopped fresh Basil Leaves
1/2 cup White Wine
2 cups fresh Mushrooms, quartered
Sea Salt and Pepper to taste

Directions
1 – Combine the flour, salt and pepper in a plastic bag. Shake the chicken pieces in flour until coated. Heat the oil in a large skillet (one that has a cover/lid). Fry the chicken pieces until they are browned on both sides. Remove from skillet.
2 – Add the onion, garlic and bell pepper to the skillet and saute until the onion is slightly browned. Return the chicken to the skillet and add the tomatoes, oregano, rosemary, basil, and wine. Cover and simmer for 30 minutes over medium low heat.
3 – Add the mushrooms and salt and pepper to taste. Simmer for 10 more minutes. Dinner is served!

Moo Shu Turkey Wraps

June 21, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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For today’s 2nd Jennie – O Turkey recipe its a recipe for Moo Shu Turkey Wraps. This one uses JENNIE-O® Lean Ground Turkey along with shiitake mushrooms, garlic, gingerroot, bell peppers, coleslaw mix, hoisin sauce, sweet and sour sauce, and tortillas. Asian Wraps made healthier! You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Moo Shu Turkey Wraps
These fun, easy-to-make Asian wraps are packed with crunchy veggies and lean ground turkey. This recipe features stir-fried shiitake mushrooms, garlic and ginger root for bold flavors.

INGREDIENTS
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
8 ounces shiitake mushrooms, stems discarded and caps sliced
2 teaspoons minced garlic
2 teaspoons minced gingerroot
1 red or yellow bell pepper, cut into short, thin strips
2 cups coleslaw mix (shredded cabbage and carrots) or sliced napa cabbage
½ cup hoisin sauce
⅓ cup plum sauce or sweet-and-sour sauce
6 tortillas, warmed

DIRECTIONS
1) Cook ground turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) Add mushrooms, garlic and gingerroot; stir-fry 2 minutes. Add bell pepper and cook 10 minutes, stirring occasionally. Add coleslaw mix and hoisin sauce; stir-fry 3 minutes.
3) Spread plum sauce evenly over each warm tortilla; top with turkey mixture. Fold bottom of tortilla up over filling and fold sides in and roll up.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 330
Protein 19g
Carbohydrates 42g
Fiber 9g
Sugars 9g
Fat 9g
Cholesterol 55mg
Sodium 690mg
Saturated Fat 2.5g
https://www.jennieo.com/recipes/200-moo-shu-turkey-wraps

Diabetic Dish of the Week – Stuffed Eggplant

May 28, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is Stuffed Eggplant. To make this recipe you’ll need; Eggplants, Sirloin Steak, Bell Peppers, Mushrooms, and Spices. Its from the Diabetic Self Management website along with all the other Delicious Recipes so be sure to check it out. Plus don’t forget to subscribe to the Diabetes Self Management Magazine, one my favorites. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Stuffed Eggplant

Ingredients
Nonstick cooking spray
2 eggplants (about 8 to 12 ounces each), halved lengthwise
1 teaspoon salt
1 1/2 teaspoons chopped garlic
1 teaspoon black pepper
1 pound boneless beef sirloin steak, trimmed of visible fat and cut into 1/4-inch strips
2 cups sliced red and green bell peppers
2 cups sliced mushrooms
1/4 cup water
Pinch paprika
Chopped fresh parsley

Directions
1 – Preheat oven to 450°F. Spray baking dish with cooking spray.

2 – Place eggplant halves face-up in large baking dish. Pierce cut sides with fork in approximately 8 places. Sprinkle each eggplant half with 1/4 teaspoon salt. Cover with foil; bake 45 minutes.

3 – Meanwhile, spray large nonstick skillet with cooking spray. Add garlic and black pepper; cook over medium heat 2 minutes, stirring lightly. Add beef; cook and stir 5 minutes.

4 – Add bell peppers; cook 5 minutes. Add mushrooms; cook 5 minutes. Add water; stir and cover. Remove skillet from heat.

5 – Remove eggplant from oven, let cool 5 minutes. Mash cooked eggplant centers with fork, but do not break shells.

6 = Top each half with one fourth beef mixture; blend with mashed eggplant. Cover with foil; bake 15 minutes. Remove from oven. Garnish with paprika and parsley.

Yield: 4 servings.

Serving size: 1 stuffed eggplant half.

Nutrition Facts Per Serving:
Calories: 195 calories, Carbohydrates: 12 g, Protein: 25 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 42 mg, Sodium: 348 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/stuffed-eggplant/

“Meatless Monday” Recipe of the Week – BLACK BEAN BURGERS WITH AVOCADO-LIME MAYO

May 13, 2019 at 6:01 AM | Posted in Diabetic Gourmet Magazine, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a BLACK BEAN BURGERS WITH AVOCADO-LIME MAYO. Included are recipes for both the Mayonnaise and Black Bean Burgers. The recipe is from one of my favorite sites and Magazines, the Diabetes Self Management website. Plus you can subscribe to their Magazine, the Diabetes Self Management. So Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

BLACK BEAN BURGERS WITH AVOCADO-LIME MAYO

Ingredients

Mayonnaise
1/2 ripe medium avocado, peeled and pitted
2 Tbsp canola mayonnaise 30 mL
1 Tbsp fresh lime juice 15 mL
1 Tbsp water 15 mL
1/4 cup chopped fresh cilantro leaves 60 mL
Burgers

1 can (15 oz/426 mL) black beans, rinsed and drained
1/2 of (15 oz/426 mL) can kidney beans, rinsed and drained
1/2 cup finely chopped green bell pepper 125 mL
1/3 cup quick-cooking oats 75 mL
2 large egg whites
1 Tbsp canola oil 15 mL
1/8 – 1/4 tsp cayenne pepper .5 – 1 mL
canola oil cooking spray
4 whole-wheat hamburger buns, split and toasted
1/4 cup thinly sliced red onion 60 mL
4 tomato slices
4 lettuce leaves
4 lime wedges (optional)

Directions

1 – Place canola mayonnaise ingredients in a blender, secure lid, and puree until smooth.
2 – Place beans in a gallon-size resealable bag. Using a meat mallet, pound beans to a coarse texture, resembling lumpy mashed potatoes. Place beans in a medium bowl and add bell pepper, oats, egg whites, canola oil, and cayenne pepper. Mix well and shape into four patties.
3 – Coat a large nonstick skillet with canola oil cooking spray and heat over medium heat. Add patties and cook 4 minutes on each side or until they begin to lightly brown. The patties will be fragile, so be sure to turn them gently.
4 – To assemble, spoon 1 Tbsp (15 mL) canola mayonnaise mixture on each bun half. Top each bottom bun with burger, onion, a tomato slice, and a lettuce leaf. Place bun tops over each. Serve with lime wedges.
* Fresh tip: If desired, omit the buns and serve the patties on the lettuce leaf, tomato slice, and onion. Spoon the mayonnaise mixture on top of the patties and serve with lime wedges.

NOTES:
Jazz up these tasty burgers with avocado-lime mayo and you’ll have a vegetarian sandwich that even die-hard meat eaters will love.

Recipe Yield: Yield: 4 servings. Serving size: 1 burger.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 300
Fat: 12 grams
Saturated Fat: 1.8 grams
Fiber: 10 grams
Sodium: 785 milligrams
Protein: 19 grams
Carbohydrates: 33 grams
https://diabeticgourmet.com/diabetic-recipe/black-bean-burgers-with-avocado-lime-mayo

It’s Chili, Chowder, or Stew Saturday – Italian Skillet Roasted Vegetable Soup

April 20, 2019 at 6:02 AM | Posted in Diabetes Self Management, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Italian Skillet Roasted Vegetable Soup. This sounds like a hearty and filling recipe! Some of the ingredients you’ll need; Bell Peppers, Garlic, Diced Tomatoes, Zucchini, Navy Beans, and more! The recipe is from the Diabetes Self Management website which has a fantastic selection of Diabetes Friendly Recipes along with Diabetes Management Tips, Diabetes News, and more so be sure to check it out. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Italian Skillet Roasted Vegetable Soup
Ingredients
2 tablespoons olive oil, divided
1 medium red, yellow, or orange bell pepper, chopped
1 clove garlic, minced
2 cups water
1 can (about 14 ounces) diced tomatoes
1 medium zucchini, thinly sliced lengthwise
1/8 teaspoon red pepper flakes
1 can (about 15 ounces) navy beans, rinsed and drained
3 to 4 tablespoons chopped fresh basil
1 tablespoon balsamic vinegar
3/4 teaspoon salt
1/2 teaspoon liquid smoke (optional)

Directions
1 – Heat 1 tablespoon oil in Dutch oven over medium-high heat. Add bell pepper; cook and stir 4 minutes or until edges are browned. Add garlic; cook and stir 15 seconds. Add water, tomatoes, zucchini, and red pepper flakes; bring to a boil over high heat. Reduce heat to low; cover and simmer 20 minutes.

2 – Add beans, basil, remaining 1 tablespoon oil, vinegar, salt, and liquid smoke, if desired; simmer 5 minutes. Remove from heat; let stand, covered, 10 minutes before serving.

Tip. If your diet plan permits, top with croutons.

Yield: 5 servings.

Nutrition Facts Per Serving:
Calories: 157 calories, Carbohydrates: 25 g, Protein: 8 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 670 mg, Fiber: 6 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/italian-skillet-roasted-vegetable-soup/

Jennie – O Turkey Recipe of the Week -Turkey Peppers with Couscous

April 19, 2019 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is a Turkey Peppers with Couscous. Made using, my favorite, JENNIE-O® Extra Lean Ground Turkey Breast. Some of the other ingredients you’ll be using are; a Mix of Bell Peppers (Yellow, Green, and Red), Red Onion, Diced Tomatoes, Couscous, Feta Cheese, and more! Stuffed and delicious! You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Turkey Peppers with Couscous
Middle Eastern flavors, including roasted pine nuts, crumbled goat cheese, couscous and lean ground turkey, fill colorful bell peppers for a dinner that’s under 500 calories per serving.

INGREDIENTS
4 bell peppers, mix of yellow, green and red
½ cup chopped red onion
4 cloves garlic, minced
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
2 teaspoons dried basil leaves
½ teaspoon freshly ground pepper
1 (14.5-ounce) can diced tomatoes or seasoned diced tomatoes, drained
1 (5.45-ounce) package sun-dried tomato flavored couscous, prepared according to package directions
6 ounces crumbled feta or goat cheese
¼ cup toasted pine nuts
¾ cup fresh breadcrumbs
paprika, if desired

DIRECTIONS
1) Heat oven to 375°F. Cut bell peppers lengthwise through stems keeping stem halves intact. Cut peppers in half again forming quarters. Discard seeds and veins. Cook in boiling water 5 to 6 minutes or until crisp-tender; drain and place cut side up in 13×9-inch baking dish.
2) Coat large skillet with cooking spray; heat over medium-high heat. Add onion and garlic; cook 5 minutes, stirring occasionally; add ground turkey. Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add basil leaves and pepper. Cook 5 minutes, stirring occasionally. Add diced tomatoes and prepared sun-dried tomato flavored couscous; cook 5 minutes or until heated through. Remove from heat; stir in crumbled feta cheese and toasted pine nuts. Mound mixture into pepper quarters.
3) Sprinkle fresh breadcrumbs over filled peppers. Sprinkle with paprika, if desired. Bake 30 minutes or until bread crumbs are golden brown, filling is hot and peppers are tender.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 390
Protein 42g
Carbohydrates 37g
Fiber 6g
Sugars 7g
Fat 10g
Cholesterol 70mg
Sodium 850mg
Saturated Fat 5g
https://www.jennieo.com/recipes/384-turkey-peppers-with-couscous

“Meatless Monday” Recipe of the Week – Vegetarian Slow-Cooker Chili

April 1, 2019 at 6:01 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Hearty Vegetarian Slow-Cooker Chili. A big thank you to Jeannie P. for sharing this recipe! Vegetables and Spices combine to make this week’s recipe. A great side for this Chili would be a fresh baked loaf of Crusty Bread. So Enjoy and Make 2019 a Healthy One!

Hearty Vegetarian Slow-Cooker Chili

Ingredients
1 tablespoon extra light olive oil
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 onions, chopped
3 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup frozen corn kernels, thawed
1 zucchini, chopped
1 yellow squash, chopped
6 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon dried parsley
1/2 teaspoon paprika
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
2 (14.5 ounce) cans diced tomatoes with juice
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can low – sodium garbanzo beans, drained
1 (15 ounce) can low – sodium kidney beans, rinsed and drained
2 (6 ounce) cans tomato paste
1 (8 ounce) can tomato sauce, or more if needed
1 cup vegetable broth, or more if needed
crusty loaf bread

Directions
1 – Heat olive oil in a large skillet over medium heat, and cook the green, red, and yellow bell peppers, onions, and garlic until the onions start to brown, 8 to 10 minutes. Place the mixture into a slow cooker. Stir in spinach, corn, zucchini, yellow squash, chili powder, cumin, oregano, parsley, paprika, sea salt, black pepper, tomatoes, black beans, garbanzo beans, kidney beans, and tomato paste until thoroughly mixed. Pour the tomato sauce and vegetable broth over the ingredients.
2 – Set the cooker on Low, and cook until all vegetables are tender, 4 to 5 hours. Check seasoning; if chili is too thick, add more tomato sauce and vegetable broth to desired thickness. Cook an additional 1 to 2 hours to blend the flavors. Serve with the crusty loaf bread of your choice.

Healthy Stuffed Pepper Recipes

March 28, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website its Healthy Stuffed Pepper Recipes. Just Stuff It with these Delicious and Healthy Stuffed Pepper Recipes. You’ll find recipes like; Turkey Enchilada Poblano Peppers, Squash-Stuffed Roasted Poblano Peppers, and Tuna-Stuffed Peppers. Find these recipes and much more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Stuffed Pepper Recipes
Find healthy, delicious stuffed pepper recipes, from the food and nutrition experts at EatingWell.

Turkey Enchilada Poblano Peppers
In this healthy take on a turkey enchilada recipe, we stuff everything into a roasted poblano pepper shell rather than tortillas to pack an extra serving of veggies into this meal. If you can’t find poblano peppers, you can substitute green bell peppers instead……………..

Squash-Stuffed Roasted Poblano Peppers
When fresh, poblanos have a wonderful, somewhat sweet heat that makes a terrific vessel for rich-tasting butternut squash stuffing. Accompanied by corn tortillas or rice and beans, this makes a special vegetarian entree. Most of the preparation can be done in advance and the recipe can easily be doubled. Look for dark green poblanos about 5 inches long, with broad shoulders at the stem, tapering to a pointy tip. Wash your hands thoroughly after removing the seeds or wear rubber gloves; most of the chile oils are found in the seeds and connective membranes………………..

Tuna-Stuffed Peppers
These tuna-stuffed peppers are ubiquitous in delis all over Susa, Italy………..

* Click the link below to get all the Healthy Stuffed Pepper Recipes
http://www.eatingwell.com/recipes/21581/ingredients/vegetables/peppers/stuffed/

Jennie – O Turkey Recipe of the Week – Cajun Turkey Pasta

March 15, 2019 at 5:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is a Cajun Turkey Pasta. You’ll be using the JENNIE-O® OVEN READY™ Cajun Style Bone-In Turkey Breast along with Whole Wheat Spaghetti, Cajun Seasonings, Green Onions, Bell Peppers, Cream and Sugar to make this week’s dish. You can find this recipe at the Jennie – O Turkey website along with all the other delicious and healthy recipes. So Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Cajun Turkey Pasta
Kick your spaghetti up a notch with Cajun seasonings! With green onions, bell peppers, cream and a little sugar, this filling weeknight dinner recipe stays lean at under 300 calories per serving.

INGREDIENTS
2 cups JENNIE-O® OVEN READY™ Cajun Style Bone-In Turkey Breast
½ (1-pound) box whole wheat spaghetti
1 tablespoon olive oil
½ cup diced onion
½ cup diced green bell pepper
3 cloves garlic, minced
1 (14-ounce) can diced tomatoes, not drained
2 tablespoons tomato paste
½ teaspoon sugar
salt and freshly ground pepper, if desired
¼ cup chopped fresh flat leaf parsley
⅓ cup whipping cream
⅓ cup sliced green onions

DIRECTIONS
1) Cook turkey according to package directions. Cut into cubes; set aside 2 cups. Reserve remaining turkey for another use.
2) Cook spaghetti according to package directions. Drain, return to same pan.
3) While spaghetti is cooking, in large skillet, heat oil over medium-high heat. Add onion, bell pepper and garlic. Cook 5 minutes until onion is softened, stirring occasionally.
4) Add tomatoes, tomato paste, sugar, salt and pepper, if desired. Simmer 5 minutes or until thickened. Add turkey, parsley, whipping cream and green onions. Stir until hot. Add turkey mixture to spaghetti. Toss to combine.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 350
Protein 12g
Carbohydrates 54g
Fiber 10g
Sugars 8g
Fat 12g
Cholesterol 30mg
Sodium 55mg
Saturated Fat 5g
https://www.jennieo.com/recipes/829-cajun-turkey-pasta

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