Diabetic Dish of the Week – PARMESAN-CRUSTED HALIBUT WITH SPICY BRUSSELS SPROUTS

January 8, 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, PARMESAN-CRUSTED HALIBUT WITH SPICY BRUSSELS SPROUTS. A Corn Flake Crusted Halibut along with Seasoned Brussels Sprouts, Dinner is served! Only 310 calories and 21 net carbs per serving. The recipe comes from one of my recipe sites, Diabetic Gourmet Magazine website. The Diabetic Gourmet site has a huge selection of Diabetic Friendly Recipes along with Diabetes tips. So check it out today. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

PARMESAN-CRUSTED HALIBUT WITH SPICY BRUSSELS SPROUTS

Ingredients

Halibut:

canola oil cooking spray
1/4 cup all-purpose gluten-free flour
2 egg whites
1 Tbsp fat-free milk
1 1/2 cup corn flakes, lightly crushed
1/4 fresh parsley, rinsed and chopped
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
4 Pacific/Alaskan halibut fillets (4 oz/125 g each), rinsed and pat dry
1/4 cup grated Parmesan cheese
1 lemon, cut into wedges
Brussels Sprouts:

2 packages (10 oz/300g) Brussels sprouts, rinsed and sliced in half
1 Tbsp canola oil
1/8 tsp red pepper flakes
1/4 tsp garlic powder
1/8 tsp salt
1 tsp Parmesan cheese
Directions

1 – Preheat oven to 425F (220C) and place oven rack in upper third of oven.
2 – Coat baking sheet with canola oil cooking spray and set aside.
3 – In shallow bowl, place flour. In another shallow bowl, combine egg whites and milk. In third shallow bowl, combine corn flakes and parsley. Sprinkle halibut with pinch of salt, pepper and garlic powder. Lightly dust each fish fillet with flour, dip in egg mixture, then coat with corn flake-parsley mixture. Place on baking sheet. Sprinkle each fillet with 1 Tbsp Parmesan cheese and bake for 15 to 17 minutes until fish is opaque and flakes when pulled apart with fork. Set aside and keep warm.
4 – In large bowl, toss Brussels sprouts with 1 Tbsp canola oil, red pepper flakes, garlic powder, salt and Parmesan cheese. Transfer to baking sheet that has been coated with canola oil cooking spray and roast for 10 minutes until tender, turning every 2-3 minutes.
5 – Serve alongside halibut with fresh lemon wedge.

Recipe Yield: 4 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 310
Fat: 9 grams
Saturated Fat: 2 grams
Fiber: 4 grams
Sodium: 540 milligrams
Cholesterol: 40 milligrams
Protein: 33 grams
Carbohydrates: 25 grams
https://diabeticgourmet.com/diabetic-recipe/parmesan-crusted-halibut-with-spicy-brussels-sprouts

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Jennie – O Turkey Recipe of the Week – Brussel Sprout, Turkey Sausage and Potato Hash

August 31, 2018 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 – Brussel Sprout, Turkey Sausage and Potato Hash. Made using a package of JENNIE-O® All Natural* Turkey Sausage along with Brussels Sprouts and Yukon Gold Potatoes. Perfect dish for Brunch or Dinner. You can find this recipe along with all the other delicious and healthy Jennie – O Recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/

Brussel Sprout, Turkey Sausage and Potato Hash
Think hash is too hard? Think again. This recipe features turkey sausage, Brussels sprouts and perfectly crispy potatoes. Full of flavor and your favorite veggies, this will soon become your most requested weekend dish. Bring on brunch!

INGREDIENTS
1 (1-pound) package JENNIE-O® All Natural* Turkey Sausage
2 tablespoons olive oil
1 pound Yukon gold potato, cubed
1 small onion, chopped
1 pound Brussels sprouts, trimmed and thinly sliced
½ red bell pepper, chopped
½ cup chicken broth
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
chopped green onion, if desired

DIRECTIONS
1) Cook turkey sausage as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) Add oil and potatoes and cook 5 minutes. Stir in onion and cook 5 minutes. Add sprouts, bell pepper, chicken broth, salt and pepper and cook 3 minutes or until bell pepper is tender. Garnish with chopped green onion, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 220
Protein 19g
Carbohydrates 21g
Fiber 4g
Sugars 3g
Fat 7g
Cholesterol 60mg
Sodium 930mg
Saturated Fat 1.5g
https://www.jennieo.com/recipes/1127-brussel-sprout-turkey-sausage-and-potato-hash

“Meatless Monday” Recipe of the Week – ROASTED BRUSSELS SPROUTS WITH TOMATOES

January 15, 2018 at 7:21 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – ROASTED BRUSSELS SPROUTS WITH TOMATOES. Another delicious and healthy recipe from one of my favorite recipe websites, the Diabetic Gourmet Magazine. At the site you’ll find a large selection of Diabetic Friendly Recipes, Diabetes Management, Diabetes News, and more! So check it out today. Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

ROASTED BRUSSELS SPROUTS WITH TOMATOES

Ingredients

1 pound small fresh Brussels sprouts, trimmed and cut in half lengthwise
1 can (14.5 ounces) Hunt’s Fire Roasted Diced Tomatoes, drained
2 tablespoons pure canola oil
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Directions

1 – Heat oven to 425F.
2 – In large bowl, toss together Brussels sprouts, drained tomatoes, oil, garlic powder, salt and pepper.
3 – Spread mixture in single layer on large shallow baking pan.
4 – Bake 20 minutes or until Brussels sprouts are tender and browned, stirring once halfway through.
NOTES:
You can assemble this dish in the morning and slip them in the refrigerator, so all you have to do is slide them in the oven at dinner time.

Recipe Yield: Yield: 6 servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 75
Fat: 5 grams
Fiber: 2 grams
Sodium: 217 milligrams
Protein: 2 grams
Carbohydrates: 7 grams
Sugars: 2 grams

https://diabeticgourmet.com/diabetic-recipes/roasted-brussels-sprouts-with-tomatoes

Kitchen Hint of the Day!

January 15, 2018 at 7:20 AM | Posted in Kitchen Hints | Leave a comment
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the Brussels Sprouts……

Brussels sprouts are rich in many valuable nutrients. They are an excellent source of vitamin C and vitamin K. They are a very good source of numerous nutrients including folate, manganese, vitamin B6, dietary fiber, choline, copper, vitamin B1, potassium, phosphorus and omega-3 fatty acids.

10 Power Foods You Should Eat This Winter

December 27, 2017 at 6:29 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its – 10 Power Foods You Should Eat This Winter. Find all the tips and recipes at the Diabetic Living Online website. Enjoy and Eat Healthy in 2018! http://www.diabeticlivingonline.com/

 

10 Power Foods You Should Eat This Winter
Include these wintertime power foods for diabetes in your meal plan to keep your health on top. Try them in our delicious diabetic recipes!

New Year, New You
Boost your health this season with the freshest winter ingredients. Learn which foods are at their peak during these chilly months, as well as how to pick them, how to cook them, and why they’re healthy. These foods are easy to incorporate into a diabetes meal plan and will tantalize your taste buds all winter long.

 

Brussels Sprouts
These small bulbs grow along stalks and have a taste and texture similar to cabbage. Brussels sprouts take a long time to grow and are best harvested in winter. In the produce aisle, look for sprouts that are green with little yellowing. To prepare this delicate vegetable, use fresh Brussels sprouts (refrigerate them for up to two days); rinse with cool water and remove the outer leaves………

Pomegranate
The edible seeds of a pomegranate are the real fruit of this dry-climate-grown produce. In the United States, pomegranates are typically grown in California and Arizona, where humidity is scarce. The bright red seeds are surrounded by membranes inside and protected by a thick and colorful skin.

Pomegranates are the perfect balance between tart and sweet. Throw these seeds on top of salads, or eat them plain. You can also cook down the seeds and reduce the juice into a delectable syrup perfect for topping off whole wheat pancakes………

Cinnamon
Cinnamon is a kitchen staple that seems to get more popular as the months get colder. Cinnamon provides a hint of spice and warmth to almost any recipe, including pumpkin pie and hot chocolate. In the 1600s, cinnamon was a valuable commodity in the Dutch East India trade, but its use dates back to the Ancient Egyptians.

Bark from cinnamon trees is stripped to reveal an inner bark that is allowed to coil into quills. Quills are then cut and dried. Ceylon cinnamon is commonly grown in Sri Lanka. Cassia cinnamon is similar to Ceylon, but it comes from a darker bark and is much coarser and less fragrant. Cassia cinnamon is the variety typically used by Americans……………..

 

* Click the link below to get all the – 10 Power Foods You Should Eat This Winter
http://www.diabeticlivingonline.com/food-to-eat/nutrition/10-power-foods-you-should-eat-winter

Diabetic Dish of the Week – MAPLE DIJON CHICKEN WITH BRUSSELS SPROUTS AND BUTTERNUT SQUASH

October 24, 2017 at 5:34 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 MAPLE DIJON CHICKEN WITH BRUSSELS SPROUTS AND BUTTERNUT SQUASH. If this just doesn’t scream Fall Recipe, nothing does! Chicken combined with Brussels Sprouts and Butternut Squash along with a Maple Dijon Sauce. Like I said “Fall Recipe”! The recipe is off the Diabetic Gourmet Magazine website (https://diabeticgourmet.com/) which has a huge selection of Diabetic Friendly recipes. Salads, Soups, Entrees, Dessert, they have recipes for all! Plus don’t forget to subscribe to the Diabetic Gourmet Magazine. Enjoy and Eat Healthy!

 

MAPLE DIJON CHICKEN WITH BRUSSELS SPROUTS AND BUTTERNUT SQUASH
This is a great recipe for fall with two seasonal favorites, brussels sprouts and butternut squash. Butternut squash is sometimes known in Australia and New Zealand as butternut pumpkin or gramma.

Ingredients

4 chicken thighs
4 chicken drumsticks
3/4 tsp kosher salt
1/2 tsp freshly ground pepper
1 TBSP olive oil
1 TBSP unsalted butter
16 Brussels sprouts (about 8 ounces), bottom trimmed, outer leaves removed, and halved
2 cups diced (1/2 inch) butternut squash
2 TBSP maple syrup
2 tsp Dijon mustard
1-1/2 cup chicken stock

Directions

1 – In a saute pan large enough to hold the chicken in a single layer, heat the olive oil over medium high heat.
2 – Season the chicken pieces with salt and pepper.
3 – Add chicken to pan, skin side down and saute for about 4-5 minutes per side or until chicken is browned.
4 – Remove chicken from pan and reserve.
5 – In same pan, add butter. Allow the butter to melt over medium heat. Add squash and sprouts to pan and sauté, tossing occasionally, until the outsides are golden brown, about 3-4 minutes.
6 – Remove from pan and hold separately from chicken.
7 – Turn heat to high and add stock, syrup and mustard. Stir and bring to a boil, stirring to scrape up the brown bits on the bottom of the pan.
8 – Add chicken back to the pan, cover, and reduce heat to medium low.
9 – Cook over medium low heat for 20-25 minutes or until chicken registers 170 degrees F with an instant read thermometer.
10 – Add vegetables back to pan, cover again, and cook for another 8-10 minutes until the vegetables are tender.
11 – Remove chicken and vegetables to a serving platter, placing vegetables around chicken.
12 – Turn heat to high and boil sauce until it is reduced and slightly thickened, about 2-3 minutes.
13 – Spoon sauce over chicken and serve.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 430
Fat: 23 grams
Saturated Fat: 7 grams
Fiber: 4 grams
Sodium: 420 milligrams
Protein: 34 grams
Carbohydrates: 23 grams
Sugars: 9 grams

https://diabeticgourmet.com/diabetic-recipe/maple-dijon-chicken-brussels-sprouts-butternut-squash

Turkey, Brussels Sprouts and Kale Salad

November 10, 2016 at 6:07 AM | Posted in Jennie-O Turkey Products | Leave a comment
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Passing along a perfect Salad for your Thanksgiving table – Turkey, Brussels Sprouts and Kale Salad. Made with JENNIE-O® OVEN READY™ Boneless Turkey Breast along with dark leafy greens, crisp apple slices, toasted walnuts, and creamy ricotta cheese. A Salad everyone will enjoy! You can find this recipe and all the delicious and healthy recipes at Jennie – O website. Enjoy and Make the SWITCH! https://www.jennieo.com/

 

 

Turkey, Brussels Sprouts and Kale Salad

Dark leafy greens, crisp apple slices, toasted walnuts, creamy ricotta and tender turkey come together in this power salad. Great for holiday meals or to take advantage of leftover turkey.

INGREDIENTS

1 bunch kale, choppedturkey-brussels-sprouts-and-kale-salad
1 chopped cooked JENNIE-O® OVEN READY™ Boneless Turkey Breast
3 cups thinly sliced Brussels sprouts
1 large Granny Smith apple, sliced
1 cup walnuts, toasted
½ cup dried cranberries
2 ounces shaved Parmesan cheese
poppy seed salad dressing

 

DIRECTIONS

1) In large bowl, combine kale, turkey, brussels sprouts, apple and walnuts, Top with cranberries and parmesan cheese. Drizzle with desired amount of salad dressing.

RECIPE NUTRITION INFORMATIONJennie O Make the Switch
PER SERVING
Calories380
Protein19g
Carbohydrates35g
Fiber6g
Sugars9g
Fat20g
Cholesterol20mg
Sodium400mg
Saturated Fat3.5g
https://www.jennieo.com/recipes/1083-turkey-brussels-sprouts-and-kale-salad

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