Bountiful Harvest Vegetable Salad

October 9, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, salad | 1 Comment
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I came across this salad, Bountiful Harvest Vegetable Salad, at the Diabetes Self Management website and wanted to pass it along to every one! Some of the ingredients you’ll be needing are Onion, Garlic, Brown Sugar, Turnips, Baby Salad Greens, and Walnut Pieces. Again you can find this recipe along with all the other Diabetes Friendly Recipes at the Diabetes Self Management website. So Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Bountiful Harvest Vegetable Salad
Ingredients
1 tablespoon hazelnut or olive oil
1 small onion, finely chopped
1 clove garlic, finely chopped
3/4 cup malt vinegar
1 tablespoon brown sugar
1 cup chopped parsnips
1 cup chopped turnips
1/2 cup parsley and cilantro leaves
3 cups baby salad greens
1/2 cup toasted walnut pieces
1 cup chopped radish
Salt and pepper to taste

Directions
1 – Heat oil in a large skillet over medium heat. Add onions and cook until golden brown, 5–7 minutes. Add garlic and cook for 30 seconds more. Stir in vinegar and sugar and bring just to a simmer. Remove from heat and keep dressing warm.

2 – Bring a large pot of salted water to a boil. Add parsnips and turnips and simmer until vegetables are just tender, 8–10 minutes. Drain well.

3 – Arrange parsley, cilantro, and salad greens on a platter and top with hot vegetables. Garnish with walnuts and radish. Drizzle with warm dressing, and serve immediately.

Yield: 6 servings.

Serving size: 1/6 of recipe.

Nutrition Facts Per Serving:
Calories: 145 calories, Protein: 3 g, Fat: 9 g, Saturated Fat: 8 g, Cholesterol: 0 mg, Sodium: 45 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/salads/bountiful-harvest-vegetable-salad/

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Kitchen Hint of the Day!

September 22, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Lump Free Brown Sugar………….

Keep your brown sugar soft and lump free with this simple trick: Just throw a couple of marshmallows into the bag with it.

“Meatless Monday” Recipe of the Week – Sweet and Sour Stir Fry

August 19, 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 a Sweet and Sour Stir Fry. This can be served over Rice or Noodles. To make this dish you’ll need; sliced Carrots, Chinese Pea Pods, Green Pepper, Tomato, Sliced Water Chestnuts, Cucumber, Wish-Bone Sweet ‘n Spicy French or Russian Dressing, Brown Sugar, Soy Sauce, and Sesame Seed for garnish (optional). You can find this recipe at the CooksRecipes website which has a huge selection of Recipes to please everyone! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Sweet and Sour Stir Fry
This sweet and sour vegetable stir-fry is wonderful served over rice or noodles.

Recipe Ingredients:
2 tablespoons vegetable oil
1 cup thinly sliced carrots
1 cup Chinese pea pods
1 small green pepper, cut into chunks
1 tomato, cut into wedges
1 cup sliced water chestnuts
1/2 cup sliced cucumber
3/4 cup Wish-Bone Sweet ‘n Spicy French or Russian Dressing
2 tablespoons brown sugar, firmly packed
2 tablespoons soy sauce
Sesame seed for garnish (optional)

Cooking Directions:
1 – In medium skillet, heat oil and cook carrots, pea pods and green pepper until tender, about 5 minutes.
2 – Add tomato, water chestnuts, cucumber and sweet ‘n spicy French dressing blended with brown sugar and soy sauce. Simmer 5 minutes or until vegetables are crisp-tender.
3 – Top, if desired, with sesame seed.
Makes 6 servings.
https://www.cooksrecipes.com/mless/sweet_%26_sour_stir_fry_recipe.html

One of America’s Favorites – Baked Beans

April 22, 2019 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Baked beans over scrambled eggs on toast

Baked beans is a dish containing beans, sometimes baked but, despite the name, usually stewed, in a sauce.] Most commercially canned baked beans are made from haricot beans, also known as navy beans (a variety of Phaseolus vulgaris) in a sauce. In Ireland and Great Britain, a tomato sauce is most commonly used, and they are commonly eaten on toast or as part of a full English, Scottish, or Irish breakfast.

American Boston baked beans use a sauce prepared with molasses and salt pork, the popularity of which has led to the city’s being nicknamed “Beantown”. Beans in a tomato and brown sugar, sugar, or corn syrup sauce are widely available throughout the US.

Canada’s Quebec-style beans often use maple syrup. This style is also popular in states bordering Canada’s eastern provinces.

Canned baked beans are used as a convenience food. They may be eaten hot or cold, straight from the can, as they are already fully cooked.

The beans presently used to make baked beans are all native to South America and were introduced to Europe around 1528. The dish is commonly described as having a savory-sweet flavor and a brownish- or reddish-tinted white bean once baked, stewed, canned or otherwise cooked. According to alternative traditions, sailors brought cassoulet from the south of France or northern France, and the Channel Islands, where bean stews were popular. Most probably, a number of regional bean recipes coalesced and cross-fertilised in North America and ultimately gave rise to the baked bean culinary tradition familiar today.

While many recipes today are stewed, traditionally beans were slow-baked in a ceramic or cast-iron beanpot. A tradition in Maine of “bean hole” cooking may have originated with the native Penobscot people and was later practiced in logging camps. A fire would be made in a stone-lined pit and allowed to burn down to hot coals, and then a pot with 11 pounds of seasoned beans would be placed in the ashes, covered over with dirt, and left to cook overnight or longer. These beans were a staple of Maine’s logging camps, served at every meal.

Canned beans, often containing pork, were among the first convenience foods, and it is in this form that they became exported and popularised by U.S. companies operating in the UK in the early 20th century. The U.S. Food and Drug Administration stated in 1996, “It has for years been recognized by consumers generally that the designation ‘beans with pork,’ or ‘pork and beans’ is the common or usual name for an article of commerce that contains very little pork.” The included pork is typically a piece of salt pork that adds fat to the dish.[citation needed]

Canned baked beans with small pork sausages are still available, as are variants with other added ingredients such as chili.

In the United States, Bush’s (Bush Brothers and Company), Van Camp’s, B&M (Burnham & Morrill Inc.), Allens, Inc., the H. J. Heinz Company, and the Campbell’s Soup Company are well-known

Beans on toast

producers or brands of packaged baked beans. B&M specializes in Boston-style baked beans often sold in beanpot-shaped jars, and canned brown bread, a traditional regional accompaniment to baked beans, whereas Bush and Van Camp produce multiple flavor varieties of canned beans, some styles using cured bacon to flavor the products.

In the New England region, baked beans are flavored either with maple syrup (Northern New England), or with molasses (Boston), and are traditionally cooked with salt pork in a beanpot in a brick oven for six to eight hours. In the absence of a brick oven, the beans were cooked in a beanpot nestled in a bed of embers placed near the outer edges of a hearth, about a foot away from the fire. Today, baked beans can be made in a slow cooker or in a modern oven using a traditional beanpot, Dutch oven, or casserole dish.

In southern states and along the eastern seaboard of the U.S., the beans become tangier usually due to the addition of yellow mustard. For example, the baked beans of Tennessee-based Bush’s include mustard in most of their varieties of beans. Ground beef may also become common alongside bacon in the home versions some of these bean styles. They may take on a flavor similar to Cowboy Beans, a home-mixed stew, somewhat similar to a chili but made instead with sweet baked beans.

Baked beans are a staple side dish for various types of barbecue. This is due in part to the ease of handling, as they can be served hot or cold, directly from the can, making them handy for outdoor eating. The tomato-based sweet sauce also complements many types of barbecue. The already-cooked beans may also be baked in a casserole dish topped with slices of raw bacon, which is baked until the bacon is cooked. Additional seasonings are sometimes used, such as additional brown sugar or mustard to make the sauce more tangy.

Heinz baked beans became very successful as an export to the UK, where canned baked beans are now a staple food. In America, the H. J. Heinz Co. continue to sell baked beans, although they are not always as widely distributed as competing American brands. Despite their international fame, there are currently substantial differences between the Heinz baked beans produced for the UK market (descended from the original American recipe) and the nearest currently equivalent American product (Heinz Premium Vegetarian Beans).

The American product contains brown sugar where the British beans do not, and the U.S. product contains 14 g of sugar per 16 oz tin compared to 7 g for the British version (equating to 140 versus 90 calories). The U.S. beans have a mushier texture and are darker in color than their UK counterpart. This has resulted in a situation where the product is now imported back to the brand’s home country. For several years, UK Heinz Baked Beans have been available in the U.S., either in different-sized cans from those sold in the UK or in a 385-gram can (the same can as the 415-gram can in the UK) with an “export” label with American English spelling and the word “baked” dropped from the title on the label. These are sold in many U.S. specialty stores, attesting to the popularity of baked beans and their appeal to expats. Bush, Van Camp, B&M, and Heinz all produce pork-free baked beans labeled as vegetarian beans, making this American dish available to people who abstain from pork for religious, dietary, or ethical reasons.

Three beanpots used for cooking homemade baked beans. The small one is glazed with the letters “Boston Baked Beans”

In the UK, Ireland, Australia, New Zealand, Hong Kong, Brunei, Malaysia, and Singapore, the term baked beans usually refers to tinned beans in a tomato sauce. They were originally imported from American companies, first sold in the UK in 1886 in the upmarket Fortnum & Mason store in London as an expensive foreign delicacy.

Today, baked beans are a staple convenience food in the UK, often eaten as part of the modern full English breakfast and particularly on toast (called simply “beans on toast”). Baked beans freshly cooked from raw ingredients, much closer to their original unprocessed, unindustrialised form, are offered by a few upmarket brunch establishments.

The best-selling brand in the UK is Heinz Baked Beans.

 

Jennie – O Turkey Recipe of the Week -The Juiciest Turkey Ever

December 21, 2018 at 6:03 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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Christmas is around the corner and its an all Jennie – O Turkey Day! This week’s Jennie – O Turkey Recipe of the Week is -The Juiciest Turkey Ever. Using a JENNIE-O® Premium Fresh Young Turkey with a Sweet and Savory Cajun Rub. Get ready for a special Christmas Day Dinner. Along with the Turkey Recipe I have a Appetizer and Dessert Recipe from the Jennie – O Turkey website. Merry Christmas and Make the SWITCH in 2018! https://www.jennieo.com/

The Juiciest Turkey Ever
Show your holiday guests that you care with the juiciest turkey EVER. With a sweet and savory Cajun rub, this unbelievably juicy recipe makes the perfect centerpiece to an unforgettable holiday meal.

INGREDIENTS
2 tablespoons light brown sugar
1 tablespoon Cajun seasoning
2 teaspoons ground oregano
2 teaspoons dried thyme leaves
2 teaspoons garlic powder
1 (8 to 12-pound) JENNIE-O® Premium Fresh Young Turkey
3 tablespoons butter, softened

DIRECTIONS
1) Combine brown sugar, Cajun seasoning, oregano, thyme and garlic powder in a small bowl. Rub turkey with butter and sprinkle with brown sugar mixture. Place turkey in v-rack, upside down, over roasting pan. Cooking your turkey upside down makes for a juicy, tender turkey.
2) Cook turkey as specified on the package. Roast until timer pops up and turkey is fully cooked, 180°F as measured by a meat thermometer inserted into the thickest part of the thigh. ALWAYS confirm doneness with a meat thermometer. Juices should run clear. Let turkey stand 20 minutes before carving.
3) Let turkey stand 20 minutes before carving.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 90
Carbohydrates 8g
Sugars 4g
Protein 113g
Fiber 2g
https://www.jennieo.com/recipes/1037-the-juiciest-turkey-ever

Pumpkin Pie Pudding

December 21, 2018 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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Here’s the Dessert from the Jennie – O Turkey website, Pumpkin Pie Pudding. And what a Dessert, Pumpkin Pie Pudding! Pumpkin Pie Pudding topped with Whipped Cream and Crushed Cookies. To save on calories and carbs; you could use Splenda Brown Sweetner to replace the Brown Sugar, Egg Beater’s to replace the Eggs, and Cool Whip Free instead of the regular Cool Whip. You can find this recipe at the Jennie – O Turkey website. You can find recipes for your Christmas Turkey, Ham, Side Dishes, and Dessert all at the site. Merry Christmas and Make the SWITCH in 2018! https://www.jennieo.com/

Pumpkin Pie Pudding
Pumpkin pie pudding topped with whipped cream and crushed cookies? Yes please! This recipe just might replace pumpkin pie as your go-to holiday dessert.

INGREDIENTS
½ cup firmly packed light brown sugar
2 tablespoons cornstarch
1¾ cups half-and-half
1 large egg, lightly beaten
¾ cup pumpkin puree
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon kosher salt
2 teaspoons vanilla bean paste
garnish with whipped cream, crushed ginger snap cookies

DIRECTIONS
1) In heavy-duty saucepan, over medium-low heat, whisk together brown sugar, cornstarch, half-and-half and egg. Stir in pumpkin cinnamon, nutmeg and salt. Bring mixture to a boil. Boil 1 minute, stirring constantly. Remove from heat, stir in vanilla bean paste and transfer to serving dishes. Cover and refrigerate 4 hours or up to 24 hours. Top with whipped cream and crushed cookies, if desired.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 200
Protein 3g
Carbohydrates 27g
Fiber 1g
Sugars 20g
Fat 9g
Cholesterol 50mg
Sodium 125mg
Saturated Fat 5g
https://www.jennieo.com/recipes/1091-pumpkin-pie-pudding

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

Zesty Barbeque Turkey Sandwiches

September 21, 2018 at 5:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I have another delicious and healthy recipe from the Jennie – O Turkey website, Zesty Barbeque Turkey Sandwiches. This one uses JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins along with Homemade BBQ Sauce (recipe included) 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 2018! https://www.jennieo.com/

Zesty Barbeque Turkey Sandwiches
Lean turkey simmered in a delicious homemade barbeque sauce make these messy-but-delicious turkey sandwiches a flavorful addition to your weeknight dinner line up.

NGREDIENTS
1 (20-ounce) package JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins, cut into ½ x 2 ½-inch strips
1 tablespoon olive oil
½ cup chopped onion
1 (15-ounce) can tomato sauce
¼ cup cider vinegar
2 tablespoons packed brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon prepared mustard
4 toasted Kaiser rolls or whole grain buns, split

DIRECTIONS
1) Cook turkey strips as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Remove from skillet; set aside.
2) In skillet, heat oil. Add onion and cook until tender. Stir in tomato sauce, vinegar, brown sugar, Worcestershire sauce and mustard. Reduce heat to low and simmer 15 minutes, stirring occasionally.
3) Place cooked turkey into sauce and simmer until heated through. Serve on Kaiser rolls.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 390
Protein 39g
Carbohydrates 40g
Fiber 2g
Sugars 9g
Fat 8g
Cholesterol 65mg
Sodium 460mg
Saturated Fat 1.5g
https://www.jennieo.com/recipes/185-zesty-barbeque-turkey-sandwiches

Kitchen Hint of the Day!

May 11, 2018 at 5:00 AM | Posted in Kitchen Hints | Leave a comment
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Sweet hint…………….

Keep your brown sugar soft and lump free by just throwing a couple of marshmallows into the bag with it.

Diabetic Dish of the Week – CANDIED YAMS

March 27, 2018 at 5:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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Diabetic Dish of the Week – CANDIED YAMS TUESDAY

This week’s Diabetic Dish of the Week is – CANDIED YAMS. Here’s the perfect Diabetic Friendly side dish for your Easter Dinner, CANDIED YAMS. Yans, Brown Sugar, Raisins, and Nutmeg are just a few the ingredients making up the recipe. The recipe is off one om favorite Recipe Sites- the Diabetic Gourmet Magazine website (https://diabeticgourmet.com/) At the Diabetic Gourmet site you’ll find a huge selection of Diabetic Friendly Recipes for Appetizer, Soup and Salad, Entree, and Dessert items! Along with Diabetic Management Tips and Diabetic News. So check it out today! Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

CANDIED YAMS

Ingredients

6 medium yams, boiled in skin until tender (about 20 – 30 minutes)
1/3 cup raisins*
1 Tbsp brown sugar
3 Tbsp sugar substitute
2 tsp cinnamon
1/2 tsp nutmeg
Ground cloves to taste
1/3 cup low-calorie margarine
1 cup cold water

Directions

1 – Preheat the oven to 350F.

2 – Cool yams, peel, and slice lengthwise.

3 – Place the yam slices in a covered baking dish. 4 – Sprinkle the raisins over the yams.

5 – In a separate bowl, mix the brown sugar, sugar substitute, and spices; sprinkle over the yams. Dot with margarine and add water.

6 – Cover the baking dish and bake for 30 minutes.

7 – Remove the cover, then bake another 15 – 20 minutes.

* Note: If you leave out the raisins, it reduces the nutritional information by these amounts: 3.2g carbohydrate; 2.4 g sugars; 12 calories; Fiber 0.2g.

Recipe Yield: 12 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 81
Fat: 3 grams
Sodium: 63 milligrams
Protein: 1 grams
Carbohydrates: 14 grams

Recipe Yield: 12 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 81
Fat: 3 grams
Sodium: 63 milligrams
Protein: 1 grams
Carbohydrates: 14 grams
https://diabeticgourmet.com/diabetic-recipe/candied-yams

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