Vegetable Florets with Cheddar Sauce

September 19, 2021 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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Here’s a recipe for Vegetable Florets with Cheddar Sauce. To make this Recipe you’ll be using Cauliflower Florets, Broccoli Florets, Water, Butter, All Purpose Flour, NESTLÉ® CARNATION® Evaporated Milk, Shredded Cheddar Cheese, and canned Sliced Mushrooms. 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!

Vegetable Florets with Cheddar Sauce
An easy, homemade cheddar sauce adds zip to this baked medley of vegetables.

Recipe Ingredients:
2 cups cauliflower florets
2 cups broccoli florets
1/3 cup water
1 tablespoon margarine or butter
1 tablespoon all-purpose flour
1/2 cup NESTLÉ® CARNATION® Evaporated Milk
1/2 cup shredded cheddar cheese
1 (4-ounce) can sliced mushrooms, drained

Cooking Directions:
1 – Place cauliflower, broccoli and water in large saucepan. Bring to a boil. Reduce heat to low; cover. Cook for 12 to 15 minutes or until vegetables are crisp-tender. Drain; remove vegetables from saucepan.
2 – Melt margarine in same saucepan over medium heat. Stir in flour. Add evaporated milk; cook, stirring constantly, until mixture comes to a boil and is thickened. Add cheese; stir until melted. Stir in mushrooms; remove from heat. Stir in cauliflower and broccoli.
Makes 4 servings.

Tuscan-Style Sausage and White Bean Soup

September 18, 2021 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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Here’s a recipe for a Tuscan-Style Sausage and White Bean Soup. Mild Italian Sausage and Cannellini (white kidney) Beans are just 2 of the ingredients that you’ll be using to make this week’s recipe. 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!

Tuscan-Style Sausage and White Bean Soup
A bowl of this filling soup makes a great evening meal. The cannellini beans provide its wonderful texture. To enjoy its true Italian flavor, drizzle it with some olive oil and serve it warm.

Recipe Ingredients:
1/2 to 1 pound mild Italian sausage, casings removed, cooked, drained and crumbled
1/4 cup butter or margarine
1/2 cup chopped onion
2 garlic cloves, finely chopped
1/4 cup all-purpose flour
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk
1 (14.5-ounce) can chicken broth
1 (15.5-ounce) can cannellini (white kidney) beans, undrained
Ground black pepper

Cooking Directions:
1 – Melt butter in medium saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, for 1 to 2 minutes or until onion is tender.
2 – Stir in flour. Gradually stir in evaporated milk and broth. Cook, stirring constantly, until mixture comes to a boil.
3 – Add sausage and beans. Heat through. Season to taste with salt and pepper.
Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): Calories: 320 Calories from Fat: 190 Total Fat: 22 g Saturated Fat: 10 g Cholesterol: 70 mg Sodium: 830 mg Carbohydrates: 17 g Dietary Fiber: 3 g Sugars: 5 g Protein: 14 g.

Kitchen Hint of the Day!

September 17, 2021 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Grab the Lemon Juice……….

To prevent butter from over-browning in your pan, add a little bit of lemon juice. Thank you to Margie for passing this hint along.

Tasty Turkey Noodle Casserole

September 3, 2021 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I have a recipe for a Tasty Turkey Noodle Casserole. To make this Casserole you’ll be needing Flour, JENNIE-O® Extra Lean Turkey Breast Cutlets, Butter, Onion, Celery, Chicken Broth, Half and Half Cream, Egg Noodles, Frozen Peas, Frozen Corn Kernels, Fresh Thyme, Herbed Panko, and Grated Parmesan Cheese. 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!

Tasty Turkey Noodle Casserole
Soft egg noodles and lean turkey breast cutlets come together with peas, celery and corn in a savory sauce for this Tasty Turkey Noodle Casserole recipe—all for under 500 calories per serving.
Total Time – 1 Hour
Serving Size – 6 Servings


⅓ – cup flour
1 – (17.6-ounce) package JENNIE-O® Extra Lean Turkey Breast Cutlets
3 – tablespoons butter or margarine, divided
1/2 – cup chopped onion
1/2 – cup sliced celery
1/2 – cup chicken broth
1 1/4 – cup half-and-half cream
6 – ounces egg noodles, cooked and drained
1 – cup frozen tiny peas, thawed
1 – cup frozen corn kernels, thawed
2 – teaspoons chipped fresh thyme
1/2 – cup fresh herbed panko
1/4 – cup grated Parmesan cheese


1) Heat oven to 375ºF. In plastic bag, add flour. Cut cutlets into ¾-inch chunks; add to bag, shaking to coat.

2) In large, deep non-stick skillet, melt 2 tablespoons butter over medium heat. Add onion and celery; cook 5 minutes, stirring occasionally. Add turkey; cook 5 minutes, stirring occasionally. Add chicken broth; cook 2 minutes. Add half-and-half cream; simmer, uncovered, 5 minutes or until sauce has thickened.

3) Stir in noodles, peas, corn and thyme. Transfer mixture to greased 9 x 13-inch baking dish. Melt remaining 1 tablespoon butter. Combine panko, cheese and melted butter; sprinkle over top of casserole.

4) Bake 25 to 30 minutes or until crumbs are golden brown and mixture is bubbly.


Calories – 390
Protein – 28g
Carbohydrates – 34g
Fiber – 4g
Sugars – 3g
Fat – 16g
Cholesterol – 65mg
Sodium – 390mg
Saturated Fat – 11g

Fried Grouper w/ Sliced New Potatoes and Corn on the Cob Sweet Corn

August 26, 2021 at 7:06 PM | Posted in fish, seafood | Leave a comment
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Today’s Menu: Fried Grouper w/ Sliced New Potatoes and Corn on the Cob Sweet Corn


Just a cup of Bigelow Decaf Green Tea to start my day. 94 degrees, humid, and sunny out there. Watered everything down after my Tea. Then I went and picked up Breakfast for Mom at Wendy’s. Back home they finally finished our outside wooden deck up! Took a while but worth it. I now have a ramp so I can roll right up in my Hoveround, so nice! Should have had it done years ago. It’s getting too hot and humid to do much else outside, called it a day. For Dinner tonight I prepared Fried Grouper w/ Sliced New Potatoes and Corn on the Cob Sweet Corn.


I love my Fish and Seafood, especially this Florida Gulf Coast Grouper. When we went to Jungle Jim’s this morning I picked up Grouper Fillets they had on sale, couldn’t pass that up! I first washed the fillets off in cold water and then cut the huge fillets into 4 smaller fillets, keeping 2 out for Dinner and froze the other 2.


To prepare the fillet I seasoned it with just a bit of Sea Salt and put the fillet in a Hefty Zip Plastic Bag where I then added McCormick Golden Dipt Seafood Fry Mix. Shook until the fillets was well coated. Shook off the excess. Then got the Cast Iron Skillet out, sprayed it with a light coat of Pam Cooking Spray and added a tablespoon of Extra Light Olive Oil. Heated the skillet on medium heat. When the skillet was ready I added the Grouper Fillets, frying about 3 1/2 minutes per side until golden brown. Grouper is so meaty and flavorful. And these turned out Delicious!


For one side I heated up a can of Del Monte Sliced New Potatoes. I use a lot of Del Monte Vegetable Products, always delicious and store a lot longer than fresh Vegetables. To prepare them I emptied the can into a small sauce pan. Heated it on medium heat until heated through.


For another side I boiled an Ear of Sweet Corn, thanks again to Jungle Jim’s! It came out so good. I seasoned it with Morton’s Light Salt and Blue Bonnet Light Butter. Quite a Meal tonight. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with Diet Dr. Pepper to drink.









Grouper – Firm texture, white meat with large flake and a mild flavor. Extra lean fish.

Nutritional values for approximately 4 ounces (114 grams) of raw, edible portions
* Calories 110
* Calories From Fat 20
* Total Fat 2 g
* Saturated Fat 0 g
* Cholesterol 55 mg
* Sodium 65 mg
* Total Carbohydrates 0 g
* Protein 23 g

Smoky Mushroom Bread Pudding with Three Cheeses

July 25, 2021 at 6:01 AM | Posted in CooksRecipes, diabetes, diabetes friendly | Leave a comment
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Here’s a recipe for a Smoky Mushroom Bread Pudding. Some of the Ingredients you’ll be needing are Bread, Butter, Onion, Spices, Mushrooms, Tabasco, Eggs, Green Onions, Wisconsin Smoked Cheddar Cheese, Wisconsin American Processed Cheese, Wisconsin Parmesan Cheese, and more! 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!

Smoky Mushroom Bread Pudding with Three Cheeses
Bread pudding is one of the comfort foods. This savory version features smoked cheddar, processed cheddar and Parmesan cheeses, and can be served as a satisfying meatless entrée or hearty side dish.

Recipe Ingredients:
8 slices firm textured bread, not sourdough
2 tablespoons butter – divided use
1 medium onion, diced
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme leaves
8 ounces fresh mushrooms, chopped unevenly
Salt and pepper
2 cups milk
1 teaspoon dried (powdered) mustard
Dash hot pepper sauce, such as Tabasco™
3 large eggs, beaten
2 tablespoons chopped green onions
1/2 cup shredded Wisconsin Smoked Cheddar cheese
4 slices (3 ounces) diced Wisconsin American processed cheese
1/2 cup Wisconsin Parmesan cheese, shredded or grated

Cooking Directions:
1 – Trim the crusts from the bread and place half the slices in an oblong baking dish, about 10 inches in length. Cut the bread to cover the bottom of the casserole. Reserve remaining slices.
2 – Preheat the oven to 375°F (190°C).
3 – Melt 1 tablespoon of the butter in a deep, large skillet and add the onion. Crumble the oregano and thyme over the onion and mix. Cook the onion over low/medium heat until it is soft, about 12 minutes. Add the remaining butter and mushrooms. Stir so the mushrooms are coated. Cook the mushrooms for about 5 minutes, until tender. Season with salt and pepper.
4 – In a large bowl, whisk the milk, dried mustard, hot pepper sauce and eggs. Stir in green onions. In another bowl, mix the cheeses.
5 – Spoon the mushroom mixture over the bread in the casserole. Layer with half the cheese. Place remaining bread slices over and top with remaining cheese. Pour milk mixture over all. Cover with foil. Bake 20 minutes. Remove foil and bake 15 minutes longer.
6 – Serve hot.
Makes 6 to 8 servings.

Turkey Butter Burger Sliders

July 23, 2021 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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Here’s a recipe for Turkey Butter Burger Sliders. To make these Delicious Sliders you’ll be needing Butter, Onions, Water, JENNIE-O® Lean Ground Turkey, Sliced American Cheese, Slider Buns, and Lettuce Leaves. The Sliders are 390 calories and 32 net carbs per serving. You can cut the calories and carbs down by using a low carb and reduced calorie Slider Buns. 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!

Turkey Butter Burger Sliders
These easy ground turkey sliders will butter up the gathering! They’re delicious little cheeseburgers with a rich, buttery flavor. Serve Turkey Butter Burger Sliders for the biggest bite-sized taste.

Total Time – 1 Hour
Serving Size – 12 Servings

4 – tablespoons butter, divided
3 – large onions, thinly sliced
½ – cup water
1 – (16-ounce) package JENNIE-O® Lean Ground Turkey
6 – slices American cheese, quartered
12 – soft slider buns, split and toasted
12 – lettuce leaves

1) In large skillet, melt 1 tablespoon butter over medium heat; add onions.

2) Cook 10 minutes or until onions are golden brown. Add water. Cover.

3) Cook 10 minutes or until onions are very soft, stirring occasionally.

4) Divide ground turkey into 12 equal balls. Press 1 teaspoon butter into each ball. Shape into patties.

5) Place in large skillet over medium-high heat. Cook 8 minutes covered, turning twice and internal temperature reaches 165°F. as measured by meat thermometer. Always cook to well-done.

6) Top each patty with two cheese pieces.

7) Place lettuce on bottom halves of buns. Top with onion mixture and patties; replace bun tops.

Calories – 390
Protein – 14g
Carbohydrates – 34g
Fiber – 2g
Sugars – 13g
Fat – 22g
Cholesterol – 65mg
Sodium – 280mg
Saturated Fat – 9g

Diabetic Dessert of the Week – No-Bake Blueberry Cheesecake

July 22, 2021 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 a No-Bake Blueberry Cheesecake. To make this week’s recipe you’ll be needing Zwieback Toasts, fresh Blueberries, Butter, Unflavored Gelatin, Water, Cream Cheese, Sucralose-Based Sugar Substitute, Vanilla, Frozen Whipped Topping, and Unsweetened Frozen Blueberries. 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!

No-Bake Blueberry Cheesecake
Looking for a decadent and delightful dessert that you can make without turning on the oven? Look no further! This creamy, low-carb cheesecake can be made with just some processing, mixing and a bit of boiling water. Refrigerate to set and serve with some fresh blueberries for a treat that can’t be beat!

8 zwieback toasts*
Fresh blueberries and mint sprigs (optional)
1 tablespoon butter
1 envelope (2 1/2 teaspoons) unflavored gelatin
1 cup boiling water
2 packages (8 ounces each) cream cheese, softened
1/3 cup sucralose-based sugar substitute
1 teaspoon vanilla
1 cup thawed frozen whipped topping
3/4 cup unsweetened frozen blueberries

Yield: 8 servings
Serving size: 1/8 of total recipe

1 – For crust, place zwieback toasts and butter in food processor. Cover; pulse until coarse crumbs form. Pat thin layer of crumbs onto bottom of 9-inch springform pan.

2 – For filling, place gelatin in medium bowl. Add boiling water; stir until gelatin is completely dissolved.

3 – Beat cream cheese, sugar substitute, and vanilla in large bowl with electric mixer at medium speed until well blended. Beat in whipped topping. Add dissolved gelatin in steady stream while beating at low speed. (Mixture will become loose and lumpy.) Beat 4 minutes at medium speed until smooth and creamy, scraping side of bowl occasionally.

4 – Fold frozen blueberries into cream cheese mixture; spread in prepared pan. Refrigerate 3 hours or until set. Garnish with fresh blueberries and mint, if desired.

*Zwieback toast can be found in the baby food aisle of most grocery stores.

Nutrition Information:
Calories: 284 calories, Carbohydrates: 11 g, Protein: 6 g, Fat: 24 g, Saturated Fat: 15 g, Cholesterol: 66 mg, Sodium: 196 mg, Fiber: 1 g

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.

Chicken and Dumplings

June 19, 2021 at 6:47 PM | Posted in chicken, Chicken and dumplings | Leave a comment
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Today’s Menu: Chicken and Dumplings and Cornbread



For Breakfast on this cold and snowy Thursday morning I Scrambled a couple of Eggs that I topped with Ortega Smoky Chipotle Taco Sauce. I also toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread and prepared a cup of Bigelow Decaf Green Tea. Outside a high of 87 degrees with rain and thunderstorms on and off all day. Well we finally can get out again without worry from the Chinese Covid Virus and can’t even enjoy it for the Cicadas and heat and humidity! No Breaks lately! So for Dinner tonight my Mom is making her melt-in-your mouth Chicken and Dumplings and some Cast Iron Skillet Cornbread.


My Mom is making her Chicken and Dumplings for Dinner Tonight! I guess if you can’t get out Chicken and Dumplings are the way to go! She used Bisquick Heart Smart Mix for the Dumplings and Tyson Split Chicken Breasts for the Chicken. She first made the Dumplings using a recipe found on Bisquick Boxes. Made those and set them aside until ready to use. My Grandmother and Mom both have used this same recipe since it came out on the Bisquick boxes. Not the best Dinner for calories and carbs but having 1 time every 4 months or so doesn’t hurt.


For the Chicken. She boiled the Chicken Breasts in a pot until they were done adding more water to them twice. After the Chicken was cooked she removed them from the pot and roughly shredded it. Returned it to the pot of Broth or Stew and added the Dumplings, reducing the heat. Cooked the two together uncovered for 10 minutes and then another 12 minutes covered until they were done.


As I said these Dumplings just melt in your mouth! Just incredible flavor with the Chicken being moist and adding it’s flavor. Plus that incredible and thick broth that’s created while its all cooking is the thing that ties it all together! I can’t have these often, having Diabetes 2, but once in a while is just fine! It’s hard to resist these pillowy Dumplings of goodness!


As the Chicken and Dumplings were cooking I made Mom Cornbread, Mom loves Cornbread! I made a small Cast iron Skillet of Cornbread. As always I used Martha White Corn Meal Mix, something I think I could eat every meal. I like a nice fresh and hot slice with Butter on it. When I make this I just make it by the instructions on the package but I only use half the ingredients because I use a small cast iron skillet to make it. I use Egg Beaters and Extra Virgin Oil instead of Eggs and Vegetable Oil the recipe calls for. Bake at 450 degrees for about 25 minutes and you have some golden brown piping hot Cornbread! If you use a small cast iron skillet just cut the recipe in half and it comes out just right for the skillet size. What a dinner tonight! For Dessert later a 100 Calorie Mini Bag of Snyder’s Pretzels with a Coke Zero to drink.






Betty Crocker Bisquick Heart Smart Pancake and Baking Mix

Betty Crocker Bisquick Low Fat Pancake & Baking Mix Heart Smart 40.0 oz Box. Diets low in saturated fat and cholesterol may reduce the risk of heart disease. Bisquick Heart Smart is low in fat, low in saturated fat and naturally cholesterol free. Excellent Source of Calcium; Fat Free; Naturally Cholesterol Free; Kosher.

* Pancake mix makes fluffy, mouth-watering pancakes, waffles, and more
* Quick and easy breakfast; just add water and pour onto griddle
* Easy to personalize with fruits, nuts or chocolate chips
* Stock up your pantry with an easy and delicious breakfast option for everyone
* The Red Spoon is my promise of great taste, quality, and convenience; This is a product you and your family will enjoy, I guarantee it – Betty Crocker

Healthy Potato Recipes

June 16, 2021 at 9:37 AM | Posted in Eating Well | Leave a comment
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From the EatingWell Website and Magazine it’s Healthy Potato Recipes. Find some Delicious and Healthy Potato Recipes with recipes including Stuffed Potatoes with Salsa and Beans, Melting Potatoes, and Roasted Chicken Thighs, Potatoes and Scallions with Herb Vinaigrette. 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!

Stuffed Potatoes with Salsa and Beans
Taco night meets baked potato night with this simple recipe for loaded baked potatoes with salsa, beans and avocado. This easy, healthy family dinner comes together with just 10 minutes of active time, so you can make it on even the busiest of weeknights. This recipe is just as delicious with sweet potatoes in place of russets………..

Melting Potatoes
The name for these spuds hints at their creamy interior. Roasting these melting potatoes at high heat ensures they get crunchy on the outside. Then, adding a little broth at the end allows the potatoes to absorb the liquid, making the insides extra moist.

Roasted Chicken Thighs, Potatoes and Scallions with Herb Vinaigrette
Roasting chicken thighs directly on top of the vegetables bastes the scallions and potatoes with delicious drippings in this healthy dinner recipe. Serve with steamed broccoli, sautéed spinach or a mixed green salad…………

* Click the link below to get all the Healthy Potato Recipes

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