“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

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Jennie – O Turkey Recipe of the Week – Turkey Burger and Gravy Sandwich

August 16, 2019 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | 2 Comments
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This week’s Jennie – O Turkey Recipe of the Week is a Turkey Burger and Gravy Sandwich. This recipe is made using the JENNIE-O® Lean Seasoned Turkey Burger Patties with toppings of Cabbage,Carrots, Celery and Onions and served on a Split Baguette. Also a side of Turkey Gravy for dipping your Sandwich! You can find this recipe along with all the other Jennie – O Recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Turkey Burger and Gravy Sandwich
Topped with cabbage, carrots, celery and onions, this turkey burger recipe is piled HIGH with veggies. The baguette makes it great for dipping. Under 500 calories per serving and ready in under 30 minutes!

INGREDIENTS
1 (16-ounce) package JENNIE-O® Lean Seasoned Turkey Burger Patties
1 cup shredded Napa cabbage
½ cup shredded carrot
⅓ cup thinly sliced celery
¼ cup sliced red onion
¼ cup rice vinegar
2 tablespoons canola oil
salt and freshly ground pepper, if desired
4 small baguettes, split and toasted
½ cup turkey gravy, heated

DIRECTIONS
1) Cook turkey patties according to package directions. Always cook to well done, 165°F. as measured by a meat thermometer.
2) In medium bowl, combine cabbage, carrot, celery, onion, vinegar, oil, salt and pepper, if desired.
3) Place turkey patties on each baguette. Top with cabbage mixture. Serve with gravy, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 360
Protein 25g
Carbohydrates 25g
Fiber 4g
Sugars 4g
Fat 17g
Cholesterol 80mg
Sodium 850mg
Saturated Fat 3.5g
https://www.jennieo.com/recipes/789-turkey-burger-and-gravy-sandwich

Sunday’s Chicken Dinner Recipe – Low-Sodium Herb Roasted Chicken Recipe

July 28, 2019 at 6:02 AM | Posted in Diabetes Self Management, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is – Low-Sodium Herb Roasted Chicken Recipe. You’ll need a six- to seven-pound Oven Roaster (Note: Kosher chickens and chickens labeled “basted” or “self basted” have sodium added) along with Olive Oil, Carrots, Lemon, and Spices. Bake it around 2 hours and Sunday Dinner is served! The recipe is from the Diabetes Self Management website which has a huge assortment of Diabetic Friendly Recipes so be sure to check it out today! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Low-Sodium Herb Roasted Chicken Recipe
Ingredients
1 six- to seven-pound oven roaster (Note: Kosher chickens and chickens labeled “basted” or “self basted” have sodium added.)
2 tablespoons olive oil
Carrots (optional)
2 teaspoons garlic powder
1 teaspoon black pepper
1 1/2 teaspoons ground thyme
3/4 teaspoon ground sage
3/4 teaspoon marjoram
3/4 teaspoon ground rosemary
1/4 teaspoon nutmeg
1 1/2 teaspoons thyme leaves
1 1/2 teaspoons rosemary leaves
1 lemon

Directions
Remove neck and giblets from, then rinse and pat dry chicken. Rub olive oil on inside and outside of chicken, then place breast-side up in a shallow roasting pan, on a rack or a “bed” of carrots, if desired. Mix all dry ingredients together in a small bowl and rub on chicken (inside and out). Slice lemon and squeeze juice onto chicken (inside and out). Place lemon rinds inside chicken and around legs and wings. Roast uncovered at 350°F until a thermometer inserted into the breast meat registers 165°F. Depending on the size of the bird, this will take between 90 minutes and 2 hours, 15 minutes.

Yield: 6 to 8 servings.

Serving size: 3 ounces (skin on).

Nutrition Facts Per Serving:
Calories: 170 / 210 (white meat/dark meat) calories, Carbohydrates: 0 g / 0 g, Protein: 21 g / 17 g, Fat: 10 g / 16 g, Saturated Fat: 3 g / 5 g, Cholesterol: 85 mg / 110 mg, Sodium: 45 mg / 55 mg, Fiber: 0 g / 0 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/low-sodium-herb-roasted-chicken/

Kale Andouille Sausage and Tortellini Soup

July 26, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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Today’s second Jennie – O Turkey recipe is one for a Kale Andouille Sausage and Tortellini Soup. It’s made using JENNIE-O® Andouille Turkey Sausage along with Leeks, Celery, Carrots, Cloves, Vegetable Broth, Cheese filled Tortellini, Kale Leaves, Parmesan Cheese, and Seasonings. I have info on the JENNIE-O® Andouille Turkey Sausage at the end of the post. You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Kale Andouille Sausage and Tortellini Soup
This savory soup will get your mouth watering. Brimming with smoked turkey sausage, tortellini and fresh vegetables, it’s the perfect cozy meal for any night of the week.

INGREDIENTS
2 tablespoons olive oil
2 medium leeks, thinly sliced
2 celery stalks, sliced
1 large carrot, peeled and thinly sliced
4 garlic cloves, sliced
1 (13-ounce) package JENNIE-O® Andouille Turkey Sausage, sliced
6 cups vegetable broth
salt and pepper, if desired
1 (9-ounce) package refrigerated cheese filled tortellini
2 cups chopped kale leaves
freshly grated Parmesan cheese, if desired

DIRECTIONS
1) In large Dutch-oven, heat oil over medium heat. Sauté leeks, celery, carrot and garlic 5 minutes. Add sausage and cook until browned.
2) Add broth and bring to a boil. Season with salt and pepper, if desired. Reduce heat and simmer 15 minutes. Add tortellini and kale and cook 5 to 7 minutes. Garnish with cheese, if desired.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 240
Protein 12g
Carbohydrates 26g
Fiber 3g
Sugars 4g
Fat 10g
Cholesterol 40mg
Sodium 640mg
Saturated Fat 3g
https://www.jennieo.com/recipes/1267-kale-andouille-sausage-and-tortellini-soup

 

Jennie – O Andouille Turkey Sausage
Spice up your next meal with hardwood smoked JENNIE-O® Andouille Turkey Sausage. It’s easy to slice, and with flavors like pepper, paprika, and garlic, it will add a real kick to Cajun inspired recipes and dishes. With 65% less fat than USDA data for smoked pork and beef sausage, and 90 calories per serving, you can feel good about eating well.

* 65% LESS FAT THAN USDA DATA FOR SMOKED PORK AND BEEF SAUSAGE
* GLUTEN FREE
* HARDWOOD SMOKED
* ONLY 90 CALORIES PER SERVING
Find this product in the refrigerated meat section of your grocery store.
https://www.jennieo.com/products/267-andouille-turkey-sausage

“Meatless Monday” Recipe of the Week – Spaghetti Squash Casserole

July 22, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Spaghetti Squash Casserole. Spaghetti Squash layered with Vegetables, Seasonings, and Cheese. The recipe has several versions of this recipe, some Vegetarian and some with Meat. This recipe comes from the CooksRecipes website. At the Cook’s site you’ll find a huge selection of recipes to please everyone so check it out today! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Spaghetti Squash Casserole
This versatile and wholesome layered veggie and cheese casserole makes a great meatless main dish or a hearty side dish.

Recipe Ingredients:
1 spaghetti squash
2 large carrots, julienned
2 stalks celery, julienned
1 large yellow onion, julienned
1 green or red bell pepper, julienned
2 tablespoons olive oil
1 (28-ounce) can crushed tomatoes
Red pepper flakes to taste (optional)
Salt to taste
3 to 5 garlic cloves, finely minced
1/2 teaspoon dried basil leaves, or to taste
1/2 teaspoon dried oregano leaves, or to taste
Ground allspice for sprinkling
3/4 pound shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese

Cooking Directions:
1 – Cut squash lengthwise and place the halves skin-side down in a large baking pan with an inch of water. Cover the pan with foil and bake at 350°F (175°C) for about 45 minutes, or until tender. (See note.)
2 – Meanwhile, heat olive oil in a skillet and add the onion and carrot. Sauté over medium heat for 5 minutes. Add remaining vegetables, red pepper flakes and season with salt, as desired. Sauté, stirring frequently, until vegetables are nearly tender, about 7 to 10 minutes.
3 – Add crushed tomatoes, garlic, basil, oregano and a sprinkling of ground allspice. Simmer uncovered for 15 minutes.
4 – Remove squash from oven and allow to cool until you can handle it. Remove seeds with a spoon and squeeze any excess water out of meat. Remove meat and break it up into strands with a fork.
5 – Mix squash well with vegetables and put half in the bottom of a large, lightly greased baking dish. Top with half the cheeses, the remaining squash mixture, and remaining half of the cheeses.
6 – Bake in a preheated oven at 350°F (175°C) for 30 minutes or until cheese is bubbly and slightly browned. Let cool 15 to 20 minutes before serving.

Makes 6 to 8 servings.
https://www.cooksrecipes.com/mless/spaghetti-squash-casserole-recipe.html

Sunday’s Chicken Dinner Recipe – Country French Chicken SUNDAY

July 21, 2019 at 6:02 AM | Posted in CooksRecipes, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is – Country French Chicken. Chicken Pieces cooked in White Wine with Mushrooms, Celery, Carrots and Onion. Bring French Style Cooking to your Sunday Dinner Table! The recipe is from one of my favorite sites, the CooksRecipes website. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Country French Chicken
French country-style chicken (coq au vin) cooked in white wine with mushrooms, celery, carrots and onion.

Recipe Ingredients:
2 pounds chicken pieces
Nonstick cooking spray
1 cup fresh mushrooms, sliced
1 cup sliced celery
1 cup dry white wine
1 cup coarsely chopped carrot
1 medium onion, cut into small wedges
1 garlic clove, minced
1 bay leaf
2 tablespoons snipped fresh parsley
1/4 teaspoon thyme, crushed

Cooking Directions:
1 – Remove the skin from the chicken. Rinse chicken; pat dry.
2 – Spray a large cold skillet with non-stick spray coating. Preheat skillet over medium heat. Brown chicken on all sides in hot skillet.
3 – Drain fat from skillet. Season chicken lightly with salt and pepper. Add mushrooms, celery, white wine, carrot, onion, garlic, bay leaf, parsley, and thyme to the skillet. Bring to boiling; reduce heat. Cover and simmer for 35 to 40 minutes or until chicken is tender and no longer pink. Discard bay leaf.
4 – Transfer chicken and vegetables platter; keep warm. For sauce, bring liquid in skillet to boiling. Cook about 3 minutes or until reduced to 1/2 cup. Pour sauce over chicken and vegetables.
Makes 6 servings.
https://www.cooksrecipes.com/diabetic/country-french-chicken-diabetic-recipe.html

It’s Chili, Chowder, or Stew Saturday – Italian Meatball and Vegetable Soup

June 22, 2019 at 6:02 AM | Posted in CooksRecipes, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Italian Meatball and Vegetable Soup. Home made Meatballs, Tomatoes, Carrots, Onions, and Spices are just some of the ingredients that you’ll be using to make this week’s recipe. This is one hearty Soup Dish! You can find this recipe at the CooksRecipes website where you’ll find a huge selection of recipes to please all tastes so be sure to check it out before planning your next Meal. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Italian Meatball and Vegetable Soup
This hearty Italian meatball and vegetable soup is sure to become a favorite on the family menu.

Recipe Ingredients:
1 pound lean ground beef
1/2 cup fresh bread crumbs
1/3 cup freshly grated Parmesan cheese
1 tablespoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon salt
6 cups beef broth
1 (28-ounce) can Italian-style tomatoes, with juice and crushed
6 carrots, thinly sliced
4 medium potatoes, peeled, diced
1 large onion, chopped
4 large garlic cloves, finely minced
2 teaspoons dried thyme
2 teaspoons dried basil
1 bay leaf
Salt and freshly ground black pepper to taste
Additional freshly grated Parmesan for accompaniment

Cooking Directions:
1 – Combine ground beef, fresh bread crumbs, grated Parmesan cheese, 1 tablespoon parsley, 1 teaspoon dried oregano and 1 teaspoon salt in large bowl and blend well. Using moistened hands, shape mixture into 1-inch diameter meatballs.
2 – Bring broth to boil in heavy large Dutch oven over high heat. Drop in meatballs and cook 5 minutes. Add tomatoes, carrots, potatoes, onions, garlic, dried thyme and basil. Reduce heat to medium. Simmer soup uncovered until meatballs and vegetables are cooked through and tender, about 40 minutes. Season with salt and pepper.
3 – Ladle soup into bowls and pass additional Parmesan.

Makes 4 to 6 servings.

https://www.cooksrecipes.com/soup/italian-meatball-and-vegetable-soup-recipe.html

Healthy Beef Stew Recipes

June 22, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Beef Stew Recipes. Delicious and Healthy Beef Stew Recipes with recipes including; Hungarian Goulash, Low-Carb Beef Stew, and Slow-Cooker Beef Stew. Find these recipes and more all at the EatingWell website and also you subscribe to one of my favorite Magazines, the EatingWell Magazine. Each issue is loaded with recipes and cooking ideas. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Beef Stew Recipes
Find healthy, delicious beef stew recipes, from the food and nutrition experts at EatingWell.

Hungarian Goulash
Layer the vegetables, meat and tomato mixture in your slow cooker in the morning and let it cook it until dinner. All you’ll need to do is prepare the noodles and this beef stew will be ready to serve…………..

Low-Carb Beef Stew
Turnips lend an earthy flavor and a texture that is similar to potatoes—but with fewer carbs—to this rich and flavorful beef stew………….

Slow-Cooker Beef Stew
Load the crock pot and go with this stew recipe that’s prepped in the morning and simmers all day so you’ll come home to a Sunday-worthy dinner (and your house smelling downright heavenly). Tender beef, melt-in-your-mouth potatoes and carrots in a rich broth—this could be the best and easiest beef stew you’ve ever made……………

* Click the link below to get all the Healthy Beef Stew Recipes
http://www.eatingwell.com/recipes/22763/ingredients/meat-poultry/beef/main-dish/beef-stew/

Kitchen Hint of the Day!

June 3, 2019 at 6:00 AM | Posted in Kitchen Hints | 2 Comments
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Cut the cooking time………..

By simply microwaving hard vegetables like potatoes and pumpkin for five to eight minutes before putting them in the oven, a lot of time is saved roasting them in the oven.

Kitchen Hint of the Day!

May 28, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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A Carrot a day………..

It is crunchy, tasty, and highly nutritious. Carrots are a particularly good source of beta carotene, fiber, vitamin K1, potassium, and antioxidants. They also have a number of health benefits. They’re a weight-loss-friendly food and have been linked to lower cholesterol levels and improved eye health.

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