Diabetic Dish of the Week – Holiday Stuffed Beef Tenderloin
January 4, 2022 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a commentTags: baking, Beef Tenderloin, Bread Crumbs, Cooking, Cremini mushrooms, Diabetes, Diabetes Self Management, Diabetic Dish of the Week, Food, Garlic, Holiday Stuffed Beef Tenderloin, Parsley, recipes, Red Wine Vinegar, Shallots, Thyme
This week’s Diabetic Dish of the Week is a recipe for Holiday Stuffed Beef Tenderloin. Perfect main dish for your Holiday Table, Holiday Stuffed Beef Tenderloin. Made using Beef Tenderloin, Shallots, Cremini Mushrooms, Garlic, Thyme, Parsley, Red Wine Vinegar, Bread Crumbs, Salt and Pepper. Only 195 calories and 4 net carbs per serving. 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 2022! https://www.diabetesselfmanagement.com/
Holiday Stuffed Beef Tenderloin
Looking for a diabetes-friendly meal for the holidays? Luckily, we have a family-friendly alternative: low-carb Beef Tenderloin.
Ingredients
4 teaspoons olive oil, divided
2 shallots, minced
1 package (8 ounces) sliced cremini mushrooms
3 cloves garlic, minced and divided
1 tablespoon chopped fresh thyme, plus additional for garnish
1 1/2 teaspoons chopped fresh parsley, plus additional for garnish
1/4 cup dry sherry or red wine vinegar
2 to 3 pounds beef tenderloin
1/2 cup fresh whole wheat bread crumbs*
1 teaspoon salt
1/2 teaspoon black pepper
Directions
1 – Preheat oven to 425°F.
2 – Heat 2 teaspoons oil in large skillet over medium heat. Add shallots; cook and stir 5 minutes or until tender. Add mushrooms, cook and stir 8 minutes or until softened. Stir in 1 clove garlic, 1 tablespoon thyme and 1 1/2 teaspoons parsley; cook and stir 1 minute.
3 – Pour dry sherry into skillet. Bring to a boil over medium heat; boil 2 minutes or until sherry is reduced by about half. Cool slightly.
4 – Cut beef tenderloin lengthwise. (Do not cut all the way through). Open up beef; cover with plastic or waxed paper. Pound using meat mallet to 1/2-inch thickness.
5 – Stir bread crumbs into mushroom mixture; spread evenly onto center of beef, leaving 1-inch border around edges. Roll up beef jelly-roll style. Secure with kitchen string at 1-inch intervals. Place beef on rack in shallow roasting pan.
6 – Combine remaining 2 teaspoons oil, 2 cloves garlic, salt and pepper in small bowl. Rub mixture evenly over beef.
7 – Roast 35 to 40 minutes for medium rare (135°F) or until desired doneness is reached. Remove roast to carving board; tent loosely with foil. Let stand 15 to 20 minutes before carving and serving. Sprinkle with additional thyme and parsley, if desired.
*Note: To make fresh bread crumbs, tear 1 slice bread into pieces; process in food processor until coarse crumbs form.
Yield: 8 servings.
Serving size: 1/8 of recipe.
Nutrition Facts Per Serving:
Calories: 195 calories, Carbohydrates: 5 g, Protein: 21 g, Fat: 9 g, Saturated Fat: 3 g, Cholesterol: 59 mg, Sodium: 381 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/holiday-stuffed-beef-tenderloin/
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 – PARMESAN HERB ENCRUSTED FISH
August 24, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a commentTags: Almonds, baking, Bread Crumbs, Cooking, Diabetes, Diabetic Dish of the Week, Diabetic Gourmet Magazine, Fish, Food, Parmesan Cheese, PARMESAN HERB ENCRUSTED FISH, recipes, Tilapia
This week’s Diabetic Dish of the Week is PARMESAN HERB ENCRUSTED FISH. You’ll need; Tilapia, along with Almonds, Bread Crumbs, Paprika, Parsley, Pepper, and Parmesan Cheese. 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 2021! https://diabeticgourmet.com/
PARMESAN HERB ENCRUSTED FISH
Ingredients
1/3 cup sliced almonds, finely chopped
1/4 cup plain dry bread crumbs
3 tablespoons grated Parmesan cheese
1/2 teaspoon McCormick Garlic Powder
1/2 teaspoon McCormick Paprika
1/2 teaspoon McCormick Parsley Flakes
1/4 teaspoon McCormick Black Pepper, Ground
1 pound tilapia fillets
Olive oil
Directions
1 – Preheat oven to 450F. Mix almonds, bread crumbs, Parmesan cheese and seasonings in shallow dish.
2 – Brush fish lightly with oil. Coat evenly with almond mixture. Place fish on greased foil-lined shallow baking pan.
3 – Bake 10 to 12 minutes or until fish flakes easily with a fork.
NOTES:
Adding an herb crust to tilapia is a great way to complement its mild flavor. Combine spices like garlic, paprika and black pepper with chopped almonds, bread crumbs and Parmesan cheese for an easy dinner. You can substitute red snapper, striped bass, flounder or sole for the tilapia..
Recipe Yield: Makes 4 servings.
NUTRITIONAL INFORMATION PER SERVING:
Calories: 225
Fat: 9 grams
Fiber: 1 grams
Sodium: 202 milligrams
Cholesterol: 57 milligrams
Protein: 29 grams
Carbohydrates: 7 grams
https://diabeticgourmet.com/diabetic-recipes/parmesan-herb-encrusted-fish
Three Cheese Asparagus Gratin with Gouda, Muenster and Asiago
April 27, 2021 at 6:01 AM | Posted in CooksRecipes | Leave a commentTags: Asparagus, baking, Bread Crumbs, Butter, Cooking, CooksRecipes, Cornstarch, Food, Milk, Muenster and Asiago, Pepper, recipes, Salt, Three Cheese Asparagus Gratin with Gouda, Wisconsin Asiago Cheese, Wisconsin Gouda, Wisconsin Muenster Cheese
I have a recipe for a Three Cheese Asparagus Gratin with Gouda, Muenster and Asiago to pass along. To make this Delicious Asparagus Recipe you’ll be needing Butter, Asparagus, Milk, Cornstarch, Wisconsin Gouda, Wisconsin Muenster Cheese, Wisconsin Asiago Cheese, Salt, Pepper, and Bread Crumbs. 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
Three Cheese Asparagus Gratin with Gouda, Muenster and Asiago
An elegant side dish of tender asparagus spears enrobed in a creamy, two cheese sauce topped with asiago cheese and buttery bread crumbs.
Recipe Ingredients:
4 tablespoons butter
2 pounds (approximately) asparagus, washed and tough ends removed
1 cup milk
1 teaspoon cornstarch mixed with 2 tablespoons cold water
1 cup (4 ounces) Wisconsin Gouda (plain or smoked) cheese, shredded
1 cup (4 ounces) Wisconsin Muenster cheese, shredded
1 teaspoon salt
1 cup coarse bread crumbs
1/2 cup (2 ounces) grated Wisconsin asiago cheese
1/4 teaspoon freshly ground black pepper
Cooking Directions:
1 – Preheat oven to 425°F (220°C). Grease a 9x9x2-inch glass baking dish with 1 tablespoon of butter.
2 – Arrange the asparagus in the baking dish.
3 – Gently simmer milk over medium heat. Stir in the cornstarch mixture to thicken slightly. Add the Gouda and Muenster cheeses and whisk in until smooth and creamy; season with the salt. Pour the cheese sauce over the asparagus.
4 – Melt the remaining 3 tablespoons butter. Toss with the bread crumbs, Asiago and pepper. Sprinkle over the asparagus mixture.
5 – Bake for 20 to 25 minutes, or until bubbly and lightly browned.
Makes 6 servings.
Diabetic Dish of the Week – Diabetic Beef and Artichoke Casserole Recipe
April 13, 2021 at 6:02 AM | Posted in Uncategorized | Leave a commentTags: 95% Lean Ground Beef, Artichoke Hearts, baking, Bread Crumbs, Cooking, Diabetes, Diabetes Self Management, Diabetic Beef and Artichoke Casserole Recipe, Diabetic Dish of the Week, Egg Whites, Food, Garlic, Grated Parmesan Cheese, Herbs, mushrooms, Onions, recipes, Spices
This week’s Diabetic Dish of the Week is a Diabetic Beef and Artichoke Casserole Recipe. To make this week’s recipe you’ll be needing 95% Lean Ground Beef, Mushrooms, Onions, Garlic, Artichoke Hearts, Bread Crumbs, Grated Parmesan Cheese, Herbs, Spices, and Egg Whites. The Recipe is 260 calories and 15 net carbs per serving. 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 2021! https://www.diabetesselfmanagement.com/
Diabetic Beef and Artichoke Casserole Recipe
This casserole is chock-full of fiber — and flavor!
Ingredients
3/4 pound 95% lean ground beef
1/2 cup sliced mushrooms
1/4 cup chopped onion
1 clove garlic, minced
1 can (14 ounces) artichoke hearts, drained and chopped
1/2 cup dry bread crumbs
1/4 cup (1 ounce) grated Parmesan cheese
1 tablespoon chopped fresh rosemary leaves or 1 teaspoon dried rosemary
1 1/2 teaspoons chopped fresh marjoram or 1/2 teaspoon dried marjoram
Salt and black pepper
3 egg whites
Directions
Yield: 4 servings
Serving size: 1/4 total recipe
1 – Preheat oven to 400°F. Spray 1-quart casserole with nonstick cooking spray.
2 – Brown beef 6 to 8 minutes in medium skillet over medium-high heat, stirring to break up meat. Drain fat. Add mushrooms, onion, and garlic; cook and stir 5 minutes or until tender.
3 – Combine ground beef mixture, artichokes, bread crumbs, cheese, rosemary, and marjoram; gently mix. Season with salt and pepper
4 – Beat egg whites in medium bowl with electric mixer at high speed until stiff peaks form; fold into ground beef mixture. Spoon into prepared casserole.
5 – Bake 20 minutes or until edges are lightly browned.
Nutrition Information:
Calories: 260 calories, Carbohydrates: 24 g, Protein: 28 g, Fat: 7 g, Saturated Fat: 3 g, Cholesterol: 55 mg, Sodium: 330 mg, Fiber: 9 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/beef-and-artichoke-casserole/
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/
Healthy Scallop Recipes
February 24, 2021 at 6:01 AM | Posted in Eating Well | Leave a commentTags: baking, Bread Crumbs, Butter, Cooking, EatingWell, Food, Grilling, Healthy Scallop Recipes, Lemon juice, Parmesan Cheese, Pasta, recipes, Scallops, Seafood
From the EatingWell website and Magazine its Healthy Scallop Recipes. Find some Delicious and Healthy Scallop Recipes with recipes including Brown Butter Seared Scallops, Panko- and Parmesan-Crusted Baked Scallops, and Lemon Garlic Scallops. Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2021! http://www.eatingwell.com/
Brown Butter Seared Scallops
Get perfectly cooked scallops every time with this easy method. Sea scallops (the large ones) are sautéed in butter that turns deliciously nutty as it cooks, to make a super-fast, special dinner. A splash of lemon juice and fresh herbs finish the dish. Round out the menu with sautéed spinach and brown rice or orzo………….
Panko- and Parmesan-Crusted Baked Scallops
These easy baked scallops have a delightful balance of crunchy, golden-brown topping and tender, sweet scallops. They feel decadent like scallops should, thanks to the tasty lemon-butter sauce. Look for uniform scallops; if they’re particularly large, you might need to bake them for more than 10 minutes……………..
Lemon Garlic Scallops
Lemon brightens up sweet scallops in this simple, light dinner. Serve the scallops alongside sautéed spinach with a piece of toasted whole-grain bread to sop up the buttery sauce…………
Click the link below to get all the Healthy Scallop Recipes
https://www.eatingwell.com/recipes/19182/ingredients/fish-seafood/shellfish/scallops/
One of America’s Favorites – Apple Strudel
October 19, 2020 at 6:02 AM | Posted in One of America's Favorites | Leave a commentTags: Apple Filling, Apple Strudel, baking, Bread Crumbs, Cinnamon, Cooking, dessert, Dough, Flour, Food, One of America's Favorites, Pastry, recipes, Sugar
Apple strudel
Apple strudel (German: Apfelstrudel; Czech: štrúdl) is a traditional Viennese strudel, a popular pastry in Austria, Bavaria, Northern Italy and in many other countries in Europe that once belonged to the Austro-Hungarian Empire (1867–1918).
The oldest known strudel recipe is from 1697, a handwritten recipe housed at the Wienbibliothek im Rathaus.
Whether as a type of sweet or savory layered pastry with a filling inside, the strudel gained popularity in the 18th century through the Habsburg Empire (1278–1780). Austrian cuisine was formed and influenced by the cuisines of many different peoples during the many centuries of the Austrian Habsburg Empire’s expansion. Strudel is related to the Ottoman Empire’s pastry baklava, which came to Austria from Turkish via Hungarian cuisine.
Strudel is most often associated with the Austrian cuisine, but is also a traditional pastry in the whole area formerly belonging to the Austro-Hungarian empire. In these countries, apple strudel is the most widely known kind of strudel. Apple strudel is considered to be the national dish of Austria along with Wiener Schnitzel and Tafelspitz.
Home made old-fashioned apple strudel in the oven, rolled up and filled with apple filling
Apple strudel consists of an oblong strudel pastry jacket with an apple filling inside. The filling is made of grated cooking apples (usually of a tart, crisp and aromatic variety, such as Winesap apples sugar, cinnamon, and bread crumbs.
Strudel uses an unleavened dough. The basic dough consists of flour, oil (or butter) and salt although as a household recipe, many variations exist.
Apple strudel dough is a thin, elastic dough, consisting of many thin layers and known as “Blätterteig”, the traditional preparation of which is a difficult process. The dough is kneaded by flogging, often against a table top. Dough that appears thick or lumpy after flogging is generally discarded and a new batch is started. After kneading, the dough is rested, then rolled out on a wide surface, and stretched until the dough reaches a thickness similar to phyllo. Cooks say that a single layer should be so thin that one can read a newspaper through it. The dough is also stretched carefully to make it large enough to cover the kneading table.
Filling is arranged in a line on a comparatively small section of dough, after which the dough is folded over the filling, and the remaining dough is wrapped around until all the dough has been used. The strudel is then oven baked, and served warm. Apple strudel is traditionally served in slices, sprinkled with powdered sugar.
In traditional Viennese strudel the filling is spread over 3/4 of the dough and then the strudel is rolled, incorporating the dough through the filling and making a swirl pattern when the strudel is cut across. Perhaps this is the origin of the name which means whorl or whirlpool.
Apple strudel, served with vanilla sauce, in Tirol, Austria
Toppings of vanilla ice cream, whipped cream, custard, or vanilla sauce are popular in many countries. Apple strudel can be accompanied by tea, coffee or even champagne, and is one of the most common treats at Viennese cafés.
Spicy Italian Meatballs
September 19, 2020 at 6:02 AM | Posted in CooksRecipes | Leave a commentTags: baking, Bottled Pepperoncini Salad Peppers, Bread Crumbs, Cooking, CooksRecipes, Egg, Food, Ground Beef, Italian sausage, Italian Seasoning, Peppers, recipes, Spices, Spicy Italian Meatballs
I have another Delicious Meatball Appetizer to pass along, Spicy Italian Meatballs. Some of the ingredients you’ll be needing are Egg, Bread Crumbs, Bottled Pepperoncini Salad Peppers, Italian Seasoning, Ground Beef, Italian Sausage, Peppers, Spices and more! I love a good Meatball! 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 2020! https://www.cooksrecipes.com/index.html
Spicy Italian Meatballs
Juicy meatballs are precisely what your next party needs. This slow cooker recipe for the saucy favorite features spicy Italian sausage and a tangy balsamic-tomato sauce.
Recipe Ingredients:
1 large egg, lightly beaten
1/2 cup fine dry bread crumbs
1/4 cup finely chopped onion
1/4 cup finely chopped bottled pepperoncini salad peppers
1 teaspoon Italian seasoning, crushed
1 clove garlic, minced
1 pound lean ground beef
1 pound bulk Italian sausage
1 (28-ounce) can crushed tomatoes
1/2 cup finely chopped onion (1 medium)
1 tablespoon balsamic vinegar
2 cloves garlic, minced
1/2 teaspoon dried oregano, crushed
1/4 teaspoon crushed red pepper
Cooking Directions:
1 – Preheat oven to 350°F (175°C).
2 – In a large bowl combine egg, bread crumbs, 1/4 cup onion, pepperoncini peppers, Italian seasoning, and the 1 clove garlic; mix well. Add ground beef and sausage; mix gently until combined. Shape mixture into twenty-four 2-inch meatballs. Place meatballs in a 15x10x1-inch baking pan. Bake for 30 minutes; drain well.
3 – Meanwhile, in a 4 to 5-quart slow cooker combine crushed tomatoes, 1/2 cup onion, the vinegar, 2 cloves garlic, oregano, and crushed red pepper. Add baked meatballs to slow cooker; stir gently to coat.
4 -Cover and cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 to 3 hours. Skim fat from sauce before serving.
Makes 24 meatballs.
Tip: Meatballs can be served on their own, over hot cooked pasta, or in buns for meatball sandwiches.
Nutritional Information Per Serving (1/24 of recipe): 133 cal., 9 g fat (3 g sat. fat, 1 g polyunsaturated fat, 4 g monounsatured fat), 36 mg chol., 237 mg sodium, 5 g carb., 1 g fiber, 1 g sugar, 7 g pro.
https://www.cooksrecipes.com/appetizer/spicy_italian_meatballs_recipe.html
Mac and Cheese Turkey Bake
August 28, 2020 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a commentTags: baking, Bread Crumbs, Cooking, Country Crock Mac and Cheese, Food, Jennie – O OVEN READY™ Boneless Skinless Turkey Breast, Mac and Cheese Turkey Bake, recipes, Switch
Here’s another Delicious and Healthy Jennie – O Turkey Recipe – Mac and Cheese Turkey Bake. It’s made using JENNIE-O® OVEN READY™ Boneless Skinless Turkey Breast, Country Crock Mac and Cheese, Bread Crumbs, and Cheddar Cheese. Your Mac and Cheese made healthier and with a kick! You can find this recipe at the Jennie – O Turkey website. So Enjoy and Make the SWITCH in 2020! https://www.jennieo.com/
Mac and Cheese Turkey Bake
Hungry for great turkey bake recipes? Feast your eyes on this creamy mac and cheese turkey bake! It’s an easy way to use your leftover OVEN READY™ Turkey Breast. You can prepare this 
satisfying family dinner with just a few simple ingredients.
Total Time 4 Hours 20 Minutes
Serving Size 6 Servings
INGREDIENTS
1 (2 to 2 ½-pound) package JENNIE-O® OVEN READY™ Boneless Skinless Turkey Breast
1 cup water
1 (21-ounce) package HORMEL® COUNTRY CROCK® Mac and Cheese
½ cup coarse dry breadcrumbs
1 cup shredded Cheddar cheese
ready made salad, if desired
DIRECTIONS
1) In slow cooker, cook turkey as specified on the package. Always cook to well done, 165°F. as measured by a meat thermometer. Chop turkey. Place in large bowl.
2) Heat oven to 400°F. Spray 9×13-inch baking dish with cooking spray. Heat mac and cheese according to package directions. Add to turkey. Spoon into dish. Sprinkle with breadcrumbs and cheese. Bake, uncovered, 20 minutes or until top is golden and bubbling. Serve with salad, if desired.
* Always cook to an internal temperature of 165°F.
RECIPE NUTRITION INFORMATION PER SERVING
Calories 350
Protein 40g
Carbohydrates 20g
Fiber 1g
Sugars 5g
Fat 14g
Cholesterol 85mg
Sodium 990mg
Saturated Fat 7g
https://www.jennieo.com/recipes/mac-cheese-turkey-bake/
Petitchef
Foodista
Posts I Like
Blog at WordPress.com.
Entries and comments feeds.
My Meals are on Wheels 