Jennie – O Turkey Recipe of the Week – Turkey Empanadas with Maple Apple

January 8, 2021 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 Turkey Empanadas with Maple Apple. To make this week’s recipe you’ll be needing Maple Syrup, Apple Juice, Brown Sugar, JENNIE-O® All Natural* Turkey Sausage, Egg Substitute, Butter, Red Onion, Monterey Jack Cheese, and Buttermilk Biscuits. Perfect for Breakfast, Brunch, or Lunch. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Stay Safe and Make the SWITCH in 2021! https://www.jennieo.com/

Turkey Empanadas with Maple Apple
Brunch is a special occasion, so why not make something special for it? These flaky little pockets are filled with eggs, cheese and turkey sausage. Turkey Empanadas with Maple Apple are a sweet and savory treat that are sure to start your morning off right. Fewer than 500 calories per serving.
Total Time – 1 Hour
Serving Size – 8 Servings

Ingredients
⅓ cup maple syrup
⅓ cup apple juice
2 tablespoons brown sugar
1 (16-ounce) package JENNIE-O® All Natural* Turkey Sausage
2 cups egg substitute or 8 eggs
2 tablespoons butter
¼ cup finely chopped red onion
¾ cup shredded Monterey Jack cheese
1 (16-ounce) can buttermilk biscuits

Directions
1) Heat oven to 350°F.

2) In small saucepan over medium heat, combine maple syrup, apple juice and brown sugar. Stir until sugar is dissolved; set syrup aside.

3) Spray skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Place patties in hot skillet. Turn occasionally and cook approximately 15 to 17 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.

4) Crumble sausage into pieces.

5) In large bowl, whisk 8 eggs. Reserve 2 tablespoons egg; set aside. In skillet over medium heat, melt butter. Add eggs and cook, stirring occasionally, 1 minute or until eggs begin to set.

6) Stir in cooked sausage, onion and cheese. Cook 2 minutes, stirring occasionally, until eggs are set.

7) Lightly grease baking sheet. Press or roll biscuits on lightly floured surface to form a 6-inch circle; spoon turkey mixture into center of each biscuit. Fold biscuits in half to enclose filling. Press edge of biscuits together to seal. Place on baking sheet. Brush with remaining egg mixture.

8) Bake 15 to 18 minutes or until golden brown. Serve warm with syrup.

Nutrition
Calories – 440
Protein – 22g
Carbohydrates – 39g
Fiber – 1g
Sugars – 13g
Fat – 21g
Cholesterol – 80mg
Sodium – 990mg
Saturated Fat – 8g
https://www.jennieo.com/recipes/turkey-empanadas-with-maple-apple/

Zesty Barbeque Turkey Sandwiches

January 8, 2021 at 6:01 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. Stay Safe and Make the SWITCH in 2021! 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) Spray a skillet with nonstick cooking spray or add 1 to 2 teaspoons oil. Heat skillet over medium-high heat.

2) Place tenderloins in hot skillet. Brown on both sides. Add ⅓ cup liquid. Reduce heat to medium-low. Cook, covered, 35 to 40 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer. Remove from skillet; set aside.

3) 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.

4) 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/zesty-barbeque-turkey-sandwiches/

Jill’s Pumpkin Pie

November 25, 2020 at 6:01 AM | Posted in Wild Idea Buffalo | Leave a comment
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I also have a recipe for Jill’s Pumpkin Pie which also comes from the Wild Idea Buffalo website. To make this Pie you’ll be needing are Flour, Sugar, Salted Butter, Sugar, Eggs, Cider Vinegar, Lemon Juice, Cream, and Ice Cubes. Also included is a recipe for the Pie Filling. You can find this recipe at the Wild Idea Buffalo website where you can also purchase any of the Wild Idea Products. So Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

Jill’s Pumpkin Pie
Note: For custard style pies I have learned that pre-baking crust partially will give you a nice flaky crust on the bottom. You may also need to cover crust half way through baking pie, to keep from over browning. A little extra effort, but so worth it!
Pie Crust (Makes 2 – 10” deep-dish pie crusts)

Ingredients:

3 – cups flour, plus a bit more for rolling
½ – teaspoon salt
1 – tablespoon sugar
¾ – lb. salted butter, chilled and cut into pieces, plus a little more softened for buttering pan and foil
1 – egg, beaten
1 – teaspoon cider vinegar or lemon juice *I use half of each.
2 – tablespoons cream
1 – ice cube

Preparation:

1 – Pre-heat oven to 450°.
2 – In mixer using pastry blender, mix flour, salt & sugar.
3 – In small dish, beat eggs. Add vinegar and cream and mix well. Add ice cube to mixture to keep cold, and allow ice to melt almost all the way.
4 – Add chilled butter to flour mixture until incorporated.
5 – Slowly drizzle in egg mixture.
6 – Remove dough from mixer with floured hands, shape into ball and cut in half.
7 – Press dough into disk shape with your hands and place dough onto floured parchment. Top dough with additional floured parchment and roll out.
8 – Transfer dough to buttered pie pan carefully. Press lightly into pan, crimp edges and pierce the dough randomly with a fine pronged fork, about 8 times.
9 – Chill the piecrust for 30 minutes in the refrigerator.
10 – Lightly butter foil and place buttered side down on top of piecrust, shaping foil in piecrust shape without disturbing edges. Fill foiled crust at least half way up with dried beans, rice or pie weights.
11 – Place in 450° pre-heated oven and bake for 25 minutes.
Remove foiled piecrust from oven and remove foil gently. Return piecrust to oven to allow the bottom to brown, about another 10 minutes.
12 – Remove from oven and allow to cool slightly before filling.

Pumpkin Pie Filling
A few extra ingredients for a richer, creamer filling. Enjoy.

Ingredients:

3 – eggs
1¼ – cup dark, pure cane brown sugar, packed
½ – cup sour cream
½ – cup heavy cream
¼ – cup pure maple syrup
1 – teaspoon vanilla
1 – tablespoon cinnamon
1 – teaspoon ginger
1 – teaspoon allspice
4 – cups pureed pumpkin or canned pumpkin
*Yams or butternut squash can be used too.

Preparation:

1 – In mixer, beat eggs. Add remaining ingredients in order with mixer running, stopping to scrape the bottom occasionally. Mix until well incorporated.
2 – Pour pumpkin mixture into prepared piecrust.
3 – Bake at 350° for 75 minutes. Increase heat to 450° and bake for an additional 15 to 20 minutes.
4 – Remove pie from oven and allow to cool for 2 hours before serving.
https://wildideabuffalo.com/blogs/recipes/thanksgiving-recipes

PEANUT BUTTER CHOCOLATE BARS

November 12, 2020 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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I have another Diabetic Friendly Recipe to pass along, PEANUT BUTTER CHOCOLATE BARS. To make these Bars you’ll be needing Stick Butter, Equal Spoonful, Brown Sugar, 2% Milk, Creamy Peanut Butter, Egg, Vanilla, All Purpose Flour, Quick Oats, Baking Soda, Salt, and Mini Semi-Sweet Chocolate Chips. There’s 6 calories and 7 carbs per serving. 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 2020! https://diabeticgourmet.com/

PEANUT BUTTER CHOCOLATE BARS
A bar cookie that combines two favorites – chocolate chips and peanut butter – in vanilla dough.

Ingredients

1/2 cup stick butter, softened
1 cup Equal Spoonful or Granulated*
1/3 cup firmly packed brown sugar
1/2 cup 2% milk
1/2 cup creamy peanut butter
1 egg
1 teaspoon vanilla
1 cup all-purpose flour
3/4 cup quick oats, uncooked
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup mini semi-sweet chocolate chips

Directions

1 – Beat butter, Equal and brown sugar until well combined. Stir in milk, peanut butter, egg and vanilla until blended. Gradually mix in combined flour, oats, baking soda and salt until blended. Stir in chocolate chips.
2 – Spread mixture evenly in well-sprayed 13 x 9-inch baking pan. Bake in preheated 350F oven 23 to 25 minutes or until wooden pick inserted near center comes out clean. Cool completely in pan on wire rack. Cut into squares.
3 – Store in airtight container at room temperature.
NOTES:
A bar cookie that combines two favorites – chocolate chips and peanut butter – in vanilla dough.

Recipe Yield: Yield: 48 servings
NUTRITIONAL INFORMATION PER SERVING:
Calories: 68
Fat: 4 grams
Sodium: 42 milligrams
Cholesterol: 10 milligrams
Protein: 1 grams
Carbohydrates: 7 grams
https://diabeticgourmet.com/diabetic-recipes/peanut-butter-chocolate-bars

“Meatless Monday” Recipe of the Week – Caramelized Brussels Sprouts with Cranberries

November 9, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Caramelized Brussels Sprouts with Cranberries. This week’s recipe is made using Vegetable Oil, Brussels Sprouts, Dried Cranberries, Brown Sugar, and Salt. The Dish is 105 calories and 13 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 2020! https://www.diabetesselfmanagement.com/

Caramelized Brussels Sprouts with Cranberries

Caramelized Brussels Sprouts with Cranberries
Dried cranberries and caramelized brown sugar add a delicious and unexpected twist to these stir-fried Brussels sprouts. Simply cook the Brussels sprouts for 10 minutes, stir in the remaining four ingredients and cook for an additional 5 minutes, and enjoy!

Ingredients
1 tablespoon vegetable oil
1 pound Brussels sprouts, ends trimmed and discarded, thinly sliced
1/4 cup dried cranberries
2 teaspoons packed brown sugar
1/4 teaspoon salt

Directions
Yield: 4 servings
Serving size: 1 cup

1 – Heat oil in large skillet over medium-high heat. Add Brussels sprouts; cook and stir 10 minutes or until crisp-tender and beginning to brown. Add cranberries, brown sugar, and salt; cook and stir 5 minutes or until browned.

Nutrition Information:
Calories: 105 calories, Carbohydrates: 17 g, Protein: 3 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 317 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/caramelized-brussels-sprouts-cranberries/

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* 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
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Diabetic Dessert of the Week – Pumpkin Spice Mini Donuts

November 5, 2020 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is – Pumpkin Spice Mini Donuts. To make this week’s recipe you’ll be needing Nonstick Cooking Spray, Granulated Sugar, Ground Cinnamon, White Whole Wheat Flour, Brown Sugar, Baking Powder, Salt, Ground Ginger, Ground Nutmeg, Baking Soda, Canned Solid Pumpkin, Eggs, Milk, Butter, and Vanilla. Enjoy the Donuts! 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/

Pumpkin Spice Mini Donuts
Perfect for Halloween, Thanksgiving and any time in between, these mini-donuts are jam-packed with cinnamon, ginger and pumpkin flavor!

Ingredients
Nonstick cooking spray
1 tablespoon granulated sugar
2 teaspoons ground cinnamon, divided
2 cups white whole-wheat flour
1/2 cup packed brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
1/2 cup canned solid-pack pumpkin
2 eggs
1/4 cup (1/2 stick) butter, softened
1/4 cup fat-free (skim) milk
1 teaspoon vanilla

Directions
Yield: 36 donuts
Serving size: 2 donuts

1. Preheat oven to 350°F. Spray 36 mini (1 3/4-inch) muffin cups with nonstick cooking spray. Combine granulated sugar and 1 teaspoon cinnamon in small bowl; set aside.

2. Combine flour, brown sugar, baking powder, remaining 1 teaspoon cinnamon, salt, ginger, nutmeg and baking soda in medium bowl; mix well. Beat pumpkin, eggs, butter, milk and vanilla in large bowl with electric mixer at medium speed until combined. Gradually add flour mixture, beating well after each addition. Spoon scant tablespoonful batter into each prepared muffin cup.

3. Bake 12 minutes, or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 2 minutes.

4. Working one at a time, dip doughnuts into cinnamon-sugar mixture, turning to coat evenly. Return to wire racks; let stand until set. Serve warm or cool completely.

Nutrition Information:
Calories: 115 calories, Carbohydrates: 19 g, Protein: 3 g, Fat: 3 g, Saturated Fat: 2 g, Cholesterol: 28 mg, Sodium: 157 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/pumpkin-spice-mini-donuts/

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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.
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Wild Idea Buffalo Recipe of the Week – BUFFALO SLOPPY JOE’S

October 28, 2020 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week – BUFFALO SLOPPY JOE’S. Made using the Wild Idea Buffalo – PREMIUM GROUND BUFFALO. Sloppy Joe’s made healthier and still delicious! I use the PREMIUM GROUND BUFFALO when I make my Buffalo 3 Bean Chili. Using Buffalo makes everything better! You can find this recipe and purchase the Wild Idea Buffalo Italian Sausage along with all the other Wild Idea Products at the Wide Idea Buffalo website. So Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

BUFFALO SLOPPY JOE’S
There is something about a Sloppy Joe that makes me feel like a kid again. It brings back fond memories of county fairs and the smell of roaster pans filled with this barbecue concoction. I like to make a batch up and have on hand when a hot sandwich is in order.
Ingredients:
2 – teaspoons olive oil
1 – onion, diced fine
2 – pounds Wild Idea Ground Buffalo
2 – teaspoons each: black pepper, cumin, mustard
1 – teaspoons each: salt, chili powder
2 – tablespoons brown sugar
1 – tablespoons garlic, chopped
¾ – cup ketchup
¾ – cup water
hamburger buns
pickles

Instructions:

1 – In heavy skillet over medium high heat, heat oil.
2 – Add chopped onion and sauté for 4 minutes.
3 – Crumble ground buffalo into pan, stirring together and breaking into smaller pieces. Add spices while meat is browning and stir in.
4 – When the meat is browned, add ketchup and water, stir to incorporate and let come to full heat.
5 – Season to taste with salt and pepper. Serve on hamburger buns or smaller slider size buns.
https://wildideabuffalo.com/blogs/recipes/95037121-buffalo-sloppy-joes

 

 

 

Wild Idea Buffalo – PREMIUM GROUND BUFFALO 1 LB.
Wild Idea Ground Buffalo is a “must have” for countless healthy, meaty meals. We grind our finest roasts and steaks to bring you the most delicious ground buffalo on the planet. User friendly and very versatile, our 100% grass-fed, ground buffalo meat is packed with protein and minaturally low in fat and calories. Did we mention it’s delicious? Average 95% lean.
https://wildideabuffalo.com/collections/premium-ground-bison-burgers/products/1-lb-ground-buffalo

Diabetic Dessert of the Week – Lemon-Ginger Apple Crisp

October 22, 2020 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | 3 Comments
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This week’s Diabetic Dessert of the Week is a Lemon-Ginger Apple Crisp. To make this week’s recipe you’ll be needing Apple Slices, Brown Sugar, All Purpose Flour, Lemon Juice, Lemon Peel, Ground Ginger, Quick Oats, and Margarine. 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/

Lemon-Ginger Apple Crisp
Looking for a sweet and healthy treat? Avoid heavy desserts that can weigh you down. This light apple crisp highlighted by lemon and ginger is the perfect way to relax after a long day!

Yield: 6 servings
Serving size: 1/6th of recipe

Ingredients
6 cups peeled apple slices
1/4 cup plus 2 tablespoons packed brown sugar, divided
3 tablespoons all-purpose flour, divided
2 tablespoons lemon juice
1 teaspoon grated lemon peel
1/2 teaspoon ground ginger
1/4 cup quick oats
1 tablespoon margarine, melted

Directions
1 – Preheat oven to 350°F.

2 – Combine apples, 1/4 cup brown sugar, 1 tablespoon flour, lemon juice, lemon peel, and ginger in 2-quart ovenproof microwavable baking dish; toss to coat evenly.

3 – Combine remaining 2 tablespoons brown sugar, 2 tablespoons flour, oats, and margarine in small bowl; mix well. Sprinkle evenly over apple mixture.

4 – Microwave on HIGH 12 to 15 minutes or until mixture begins to bubble.

5 – Bake 15 to 20 minutes or until apples are tender and topping is golden brown.

Nutrition Information:
Calories: 179 calories, Carbohydrates: 38 g, Protein: 1 g, Fat: 3 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 26 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/lemon-ginger-apple-crisp/

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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.
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Wild Idea Buffalo Recipe of the Week – CABBAGE ROLLS IN TOMATO SAUCE

October 14, 2020 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is – CABBAGE ROLLS IN TOMATO SAUCE. Included is a recipe for both the Cabbage Rolls and Tomato Sauce. Some of the Ingredients you’ll be needing are Cabbage Leaves, Wild Idea Buffalo Ground Bison, Green Onion, Spices, Rice, Crushed Tomatoes, Brown Sugar and more! You can find this recipe and purchase the Wild Idea Buffalo Italian Sausage along with all the other Wild Idea Products at the Wide Idea Buffalo website. So Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

 

CABBAGE ROLLS IN TOMATO SAUCE
(Serves 4 to 8)
I remember my grandma Mosey making these like it was yesterday. She would always, brown the meat before stuffing the leaves, and have noted that option at the bottom. Additional ingredients, such as chopped olives and artichokes can be added too. Enjoy!

Cabbage Rolls
Ingredients:
8 cabbage leaves
4 quarts water
1 tablespoon olive oil
1 lb Ground Bison
½ cup green or yellow onion, chopped
1 tablespoon oregano
1 teaspoon paprika
½ teaspoon allspice (optional)
2 teaspoon salt
1 tablespoon black pepper
1 cup rice, pre-cooked

Tomato Sauce
Ingredients:
2 15 ounce cans crushed tomatoes
2 tablespoon brown sugar
¼ cup lemon juice
2 teaspoon salt
1 tablespoon black pepper
1 tablespoon chopped garlic

Preparation:
1 – Mix all tomato sauce ingredients together over medium heat and let simmer for 10 minutes.
2 – Remove core from cabbage center.
3 – Bring water to a boil in stock pot, place cabbage in pot, turning cabbage occasionally. As able remove outside leaves from cabbage and place on a paper towel. Remove any stiff white core from leaves, for ease in rolling.
4 – Cover remaining cabbage and simmer for ten minutes. Remove cabbage, drain on paper towel and slice into strips when cool. Set aside.
5 – In a large bowl, mix oil, ground buffalo, onion, spices, prepared rice, and 1 cup of the tomato sauce together. Hands work best.
6 – Place a spoonful of meat mixture in the center of each cabbage leaf and roll.
7 – Place sliced cabbage in the bottom of a placing cabbage rolls on top, and cover with remaining tomato sauce.
8 – Bake in a 375* preheated oven for 30 minutes, covered.
Serve with wild& brown rice and crusty bread.

*Note: Meat mixture can also be browned first and then stuffed in cabbage leaves: In sauté pan over medium high heat, heat oil. Crumble in ground bison, onion and seasonings and brown. Remove from heat and stir in 1 cup of the tomato sauce and rice. Continue with step 6. Reduce cooking time to 20 minutes. Mixture can also be used with grape leaves, for the making of “Dolmades”.
https://wildideabuffalo.com/blogs/recipes/93349825-cabbage-rolls-in-tomato-sauce

Diabetic Dessert of the Week – Chocolate-Almond Crispy Treats

August 27, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is Chocolate-Almond Crispy Treats. The Treats are made using Gluten-Free Crisp Brown Rice Cereal, Almonds, Light Corn Syrup, Almond Butter, Brown Sugar, Unsweetened Cocoa Powder, Salt, and Semisweet Chocolate Chips. 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/

Chocolate-Almond Crispy Treats
Why get store-bought when you can go with homemade? These chocolate delights are sure to satisfy — and they’re gluten free, to boot. Crispy brown rice cereal serves as the perfect base for chocolate chips, almond butter, toasted almonds and cocoa for a treat that can’t be beat!

Ingredients
6 cups gluten-free crisp brown rice cereal
1 1/2 cups sliced almonds, toasted*
1 cup light corn syrup
1/3 cup almond butter
1/4 cup packed brown sugar
3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
1 cup semisweet chocolate chips

Directions
Yield: 24 bars
Serving size: 1 bar

1 – Line 13×9-inch baking pan with parchment paper. Spray with nonstick cooking spray.

2 – Combine rice cereal and almonds in large bowl; set aside.

3 – Combine corn syrup, almond butter, brown sugar, cocoa, and salt in large saucepan. Cook and stir over medium heat 5 minutes or until mixture is smooth and just begins to boil across surface. Remove from heat.

4 – Immediately stir cereal mixture into saucepan. Gently fold in chocolate chips. Press firmly into prepared pan. Let stand 1 hour or until set. Cut into bars.

*Note: To toast almonds, spread in single layer in heavy skillet. Cook over medium heat 1 to 2 minutes or until nuts are lightly browned, stirring frequently.
Nutrition Information:
Calories: 170 calories, Carbohydrates: 27 g, Protein: 3 g, Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 0 mg, Sodium: 45 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/chocolate-almond-crispy-treats/

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.
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