Kitchen Closed tonight – Bob Evans

March 20, 2020 at 6:45 PM | Posted in fish, Food | Leave a comment
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Today’s Menu: Bob Evans (Home Delivered)

 

 

 

For Breakfast I toasted a Thomas Light English Muffin that I topped with Smucker’s Sugar Free Blackberry Jam. I also had my morning cup of Bigelow Decaf Green Tea. Outside we had rain showers in the morning and cloudy and 68 degrees for the afternoon. We have had up to 3-4 inches of rain the past 3 days, a lot of local flooding. So not much going on, waiting out the virus. The Kitchen is closed and we had Bob Evans deliver our Dinner tonight! Mom had a Slow Roasted Turkey Dinner while I had the Lemon Pepper Sole.

 

 

 

I was tired of cooking and I needed a day off. So I had an email come in from Bob Evans come yesterday and they were offering Free Delivery! So it had been quite some time since I had Bob Evans so it sounded good. Mom ordered the Slow Roasted Turkey and Dressing Dinner. With sides of Mashed Potatoes and Gravy, Stuffing, Carrots, Cranberry Relish, and a Roll. For myself I ordered the Lemon Pepper Sole. I had sides of Sugar Snap Peas and a Roll, I gave the Roll to Mom. Both Dinners were Delicious and they arrived Hot. We Really enjoyed it! Thank you Bob Evans! For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bob Evans
FREE DELIVERY
Breakfast, lunch or dinner, we’ve got you covered with FREE DELIVERY (where available).
https://www.bobevans.com/

Healthy Carrot Cake Recipes

March 19, 2020 at 6:01 AM | Posted in Eating Well | 1 Comment
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From the EatingWell website and Magazine its Healthy Carrot Cake Recipes. Find recipes like Carrot Cake, Easy Carrot Cake Cupcakes, and Diabetic Carrot Cake. 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 2020! http://www.eatingwell.com/

Healthy Carrot Cake Recipes
Carrot cake lovers rejoice. We have healthy carrot cake cupcakes, vegan carrot cake, gluten-free carrot cake and more. Find recipes with pineapple, cream cheese frosting and more carrot cake recipes to make you say yum.

Carrot Cake
Carrots give carrot cake a health-halo effect–people think it’s health food, but it’s usually very high in fat and calories. But our version has about 40 percent less calories and 50 percent less fat than most. First, we use less oil in our batter. Then we skip the butter in the frosting (don’t worry, it’s still light and smooth). To ensure the cake is moist, we add nonfat buttermilk and crushed pineapple…………………………………..

Easy Carrot Cake Cupcakes
These moist and delicious cupcakes take on a hint of the tropics thanks to pineapple and coconut. Traditional cream cheese frosting is usually made with regular cream cheese and butter. This version is lightened up by substituting a combination of reduced-fat cream cheese and low-fat Greek yogurt…………………………………

Diabetic Carrot Cake
With this luscious take on an all-time favorite, you can fit this low-sugar cake into a diabetic meal plan with style……………………………………..

* Click the link below to get all the Healthy Carrot Cake Recipes
http://www.eatingwell.com/recipes/19497/desserts/cake/carrot/

It’s Chili, Chowder, or Stew Saturday – Oven Irish Stew

March 14, 2020 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 Recipe is a Oven Irish Stew. Made using Lamb Stew Meat, Soy Sauce, Flour, Carrots, Onion, Celery, Irish Lager, Beef Flavor Bouillon Cubes, and Spices and Herbs. Fantastic Dish for the upcoming St. Pat’s Day! 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 recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Oven Irish Stew
A traditional favorite, this festive stew combines a medley of vegetables and seasonings with a hint of Irish lager — creating an explosion of flavor you can’t resist. Recipe can be prepared stove-top or in a slow-cooker.

Recipe Ingredients:
3 tablespoons lite soy sauce
3 tablespoons all-purpose flour
2 pounds lean beef or lamb stew meat
4 to 6 carrots, peeled and sliced or 2 cups peeled baby carrots
1 large onion, halved and thinly sliced
1 cup thinly sliced celery
3/4 cup Irish lager or beer
2 teaspoons MAGGI Instant Beef Flavor Bouillon or 2 MAGGI Beef Flavor Bouillon Cubes
1/4 teaspoon each dried marjoram and thyme leaves, rubbed between fingers to release flavor
1/2 cup chopped fresh flat-leaf parsley

Cooking Directions:

1 – Preheat oven to 325°F (160°C).

2 – Combine soy sauce and flour in large, oven-proof casserole dish or Dutch oven. Add beef or lamb; stir to coat. Stir in carrots, onion, celery, beer, bouillon, marjoram and thyme. Cover.

3 – Bake, stirring occasionally and checking for doneness near end of cook time, for 2 hours. If broth becomes too thick, add more beer, about 1/2 cup at a time. Alternatively, if stew is too thin, remove cover during last half hour. Stir in parsley before serving.

Makes 4 servings.

Stove-Top Method: over and cook over low heat, stirring occasionally, for 2 hours.

Slow-Cooker Method: Cook on HIGH, stirring occasionally, for 4 hours.

Nutritional Information Per Serving (1/4 of recipe): Calories: 360 Calories from Fat: 100 Total Fat: 11 g Saturated Fat: 4 g Cholesterol: 105 mg Sodium: 1010 mg Carbohydrates: 18 g Dietary Fiber: 3 g Sugars: 7 g Protein: 49 g.
https://www.cooksrecipes.com/soup/oven_irish_stew_recipe.html

Sunday’s Pork Roast Dinner Recipe – Maple-Mustard-Glazed Pork Roast

March 8, 2020 at 6:02 AM | Posted in CooksRecipes, Sunday’s Pork Roast Dinner Recipe | 1 Comment
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This week’s Sunday’s Pork Roast Dinner Recipe is a Maple-Mustard-Glazed Pork Roast. Made using a Boneless Pork Loin Roast, Maple Flavored Syrup, Dijon Mustard, Cider Vinegar, Soy Sauce, Salt, Pepper, Carrots, and Red Potatoes. The recipe is from the CooksRecipes website where you can find a huge selection of recipes to please everyone. So Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Maple-Mustard-Glazed Pork Roast
Every weeknight cook’s dream—a dinner complete from the oven! Leftover roast, thinly sliced, makes great sandwiches for tomorrow’s lunches.

Recipe Ingredients:
1 (2 to 3 pound) boneless pork loin roast
2/3 cup maple-flavored syrup
3 tablespoons Dijon-style mustard
2 tablespoons cider vinegar
2 tablespoons soy sauce
Salt and pepper
1 pound carrots, pared and quartered lengthwise*
4 to 6 medium red potatoes, scrubbed and halved

Cooking Directions:
1 – Stir together maple syrup, mustard, vinegar, soy sauce, salt and pepper. Spread evenly over pork roast and place in a shallow roasting pan, surrounded by carrots and potatoes.
2 – Roast in a 350°F (175°C) oven until internal temperature of pork, measured with a meat thermometer, reaches 155°F to 160°F (approximately 65°C to 70°C) and vegetables are tender, about 45 minutes to 1 1/4 hours.
3 – Remove from oven; slice roast to serve with vegetables.
Makes 6 to 8 servings.

*Other favorite vegetables can be substituted such as Brussel sprouts, winter squash wedges, sweet potatoes.
https://www.cooksrecipes.com/pork/maple-mustard-glazed_pork_roast_recipe.html

Jennie – O Turkey Recipe of the Week – Banh-Mi Style Turkey Tacos

February 28, 2020 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | 1 Comment
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This week’s Jennie – O Turkey Recipe of the Week is a Banh-Mi Style Turkey Tacos. Some of the ingredients you’ll be needing are JENNIE-O® Slow Roasted Dark Turkey, Radish, Carrots, Jalapeño, Fish Sauce, Mayo, Soft Flour Tortillas, and more! 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 2020! https://www.jennieo.com/

Banh-Mi Style Turkey Tacos
Can’t decide between Vietnamese and Mexican? These turkey tacos are are here to save the day — fresh radish, shredded carrots and jalapeño, served in a warm tortilla. Under 300 calories per serving, too!

INGREDIENTS
¼ cup sugar
¼ cup rice vinegar
1 tablespoon fish sauce
¼ cup jalapeno, thinly sliced
¼ cup radish, thinly sliced
⅓ cucumber, thinly sliced
½ cup shredded carrots
⅓ cup fat-free mayonnaise
8 soft taco-size (6-inch) flour tortillas
2 cups shredded JENNIE-O® Slow Roasted Dark Turkey
lime wedges, if desired

DIRECTIONS
1) In small saucepan, over medium heat, combine sugar, vinegar and fish sauce. Stir until sugar is dissolved. Simmer, without stirring, 3 minutes. Remove from heat; let cool.
2) In medium bowl, toss cooled vinegar mixture with jalapenos, radish, cucumber and carrots; set aside.
3) Spread mayonnaise on each tortilla. Add turkey. Top with vegetable mixture. Serve with lime wedges, if desired.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 210
Protein 11g
Carbohydrates 27g
Fiber 2g
Sugars 9g
Fat 6g
Cholesterol 35mg
Sodium 660mg
Saturated Fat 2g
https://www.jennieo.com/recipes/783-banh-mi-style-turkey-tacos

Wild Idea Buffalo Recipe of the Week – JAMAICAN SOUP

February 12, 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 a JAMAICAN SOUP. A Caribbean Soup loaded with plenty of flavor! You’ll be needing the Wild Idea Buffalo Chuck Roast, Olive Oil, Jerk Seasoning (recipe included), Buffalo Bone Broth, Water, Yams, Carrots, Celery, Onion, Black Beans, and Cilantro. Also included is a recipe for the Jerk Seasoning. You can find this recipe or purchase the Wild Idea Buffalo Chuck Roast along with all the Wild Idea Products. I just placed a large order over the weekend! Well Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

JAMAICAN SOUP
Take the chill off with a taste of the Caribbean. Loaded with flavor, vegetables and goodness. This is one for the recipe file!

Ingredients:

1 – 3 lb. Wild Idea Buffalo Chuck Roast, remove netting, rinse and pat dry

2 – tablespoons olive oil

4 – tablespoons jerk seasoning

4 – cups buffalo bone broth or organic chicken broth

2 – cups water

4 – cups yams, chopped

3 – cups carrots, chopped

2 – cups celery, chopped

2 – cups onion, chopped

1 – can black beans, drained and rinsed

1 – head cilantro, chopped

Preparation:

1 – Preheat oven to 500°. While oven is heating roll the roast in two tablespoons of the oil and rub with 2 tablespoons of jerk seasoning in a heavy pot.
2 – Place the pot in the preheated oven and roast uncovered for 15 minutes.
Add two cups of broth and one cup of water to the pot and continue to cook for 10 additional minutes.
3 – Reduce the oven temperature to 350°, cover the pot and continue to roast for 2½ hours.
4 – Toss the chopped vegetables (except the cilantro) with the remaining two tablespoons of jerk seasonings. Cover and set aside.
5 – Remove the pot from the oven and turn the roast over in the juices. Cover and allow it to rest for 10 minutes.
6 – Remove the roast from the juices and place on a cutting board. Place the pot with the juices on the stovetop over medium high heat and add the prepped vegetables.
7 – Chop or pull the meat apart and add back to the pot.
8 – Once the soup reaches a full boil, reduce heat to simmer until vegetables are tender. About 20 minutes.
9 – Add the black beans and the cilantro and stir to incorporate.
10 – Taste and season to your liking. (I added another teaspoon of salt.)
11 – Serve and accompany with crusty bread.

Jerk Seasoning

A wonderful aromatic blend of spices with a little kick!
Ingredients:

1 – tablespoon onion powder

1 – tablespoon garlic powder

1 – tablespoon brown sugar

2 – teaspoon red pepper flake

2 – teaspoons salt

1 – teaspoon black pepper

1 – teaspoon allspice

1 – teaspoon cumin

1 – teaspoon thyme

1 – teaspoon paprika

1 – teaspoon crushed fennel

½ – teaspoon cinnamon

½ – teaspoon ginger

* Sift spices together and store until needed.
https://wildideabuffalo.com/blogs/recipes/jamaican-soup

It’s Chili, Chowder, or Stew Saturday – Lamb and Vegetable Stew

January 25, 2020 at 6:02 AM | Posted in Uncategorized | 1 Comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Lamb and Vegetable Stew. One Delicious Stew to warm up these cold Winter Nights, Lamb and Vegetable Stew. Made using Lamb Shoulder Meat, Mushrooms, Bell Peppers, Carrots, New Potatoes, Parsnip, Leeks, Herbs, and Spices. The recipe is from the Diabetes Self Management website where they have a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and More! You can also subscribe to the Diabetes Self Management Magazine, one of my favorites. I’ve left a link to subscribe at the end of the post. Enjoy and eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Lamb and Vegetable Stew
Perfect for those cold winter nights, this slow cooker Lamb and Vegetable Stew is a cinch to prepare!

Ingredients
2 cups sliced mushrooms
1 large red bell pepper, diced
1 large carrot, cut into 1/2-inch-thick slices
1 small unpeeled new potato, diced
1 small parsnip, cut into 1/2-inch-thick slices
1 large leek, white part only, chopped
1 clove garlic, minced
1/2 cup reduced-sodium chicken broth
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/8 teaspoon black pepper
12 ounces lamb shoulder meat, cut into 1-inch pieces
2 tablespoons all-purpose flour
1/2 teaspoon salt (optional)

Directions
Yield: 4 servings
Serving size: 1 cup

1- Place mushrooms, bell pepper, carrot, potato, parsnip, leek, and garlic in slow cooker. Add chicken broth, thyme, rosemarymary and black pepper; stir. Add lamb. Cover; cook on LOW 6 to 7 hours.

2 – Combine flour and 2 tablespoons liquid from slow cooker in small bowl. Stir flour mixture into slow cooker. Cover; cook 10 minutes. Stir in salt, if desired.

Nutrition Information:
Calories: 204 calories, Carbohydrates: 55 g, Protein: 21 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 82 mg, Sodium: 82 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/lamb-vegetable-stew/

 

 

 

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Your one-stop resource for advice, news and strategies for living with diabetes.
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Wild Idea Buffalo Recipe of the Week – Potato Pie – Buffalo Wing Style

January 22, 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 – Potato Pie – Buffalo Wing Style. Made using the Wild Idea Ground Buffalo along with Jill’s Chili Seasoning (or other chili seasoning), Celery, Carrots, Green Onions, Wing Sauce, Potatoes, Mexican Blend Cheese, Blue Cheese, Eggs, and a Cup of Cream. All this and Baked in a Pie! You can find this delicious dish and purchase the Wild Idea Ground Buffalo along with all the Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

Potato Pie – Buffalo Wing Style “doesn’t taste like chicken” (serves 8)
Ground Buffalo sautéed with carrots, celery and onion and seasoned with “buffalo wing sauce” and then baked into a pie with golden potatoes and cheese. Yup – it’s pretty tasty.

Ingredients:

1 – pound Ground Buffalo
1 – tablespoon olive oil
3 – tablespoons Jill’s Chili Seasoning (or other chili seasoning)
2 – cups celery, chopped
1 – cup carrots, chopped
4 – green onions, chopped
1 – cup wing sauce
8 – potatoes, pre-cooked and chopped
8 – ounces Mexican blend cheese
4 – ounces blue cheese, crumbled
2 – eggs, beaten
¼ – cup cream

Preparation:

1 – In a sauté pan over medium high heat add the oil and crumble in the ground buffalo meat.
2 -Add the chili seasonings and stir in to incorporate, breaking up the meat with a spatula as you stir.
3 – Add the carrots celery and green onions and continue to cook until meat is browned and vegetables are slightly tender.
4 – Remove meat/vegetable mix from heat and allow the meat mixture to cool a bit, about 10 minutes.
5 – Lightly oil into a deep-dish pie pan.
6 – In a bowl mix the meat, potatoes and cheeses together.
7 – Whisk the eggs with the cream and fold into the mixture.
8 – Press the mixture into a deep dish pie-pan and cover with foil.
9 – Bake at 375° for 30 minutes. Remove the foil and palace under broiler until top is browned and crusty.
10 – Remove from heat and serve.

Serve with wing sauce and additional blue cheese crumbles or dressing. Note: If making ahead of time and refrigerating for baking later increase cooking time by 10 minutes.
https://wildideabuffalo.com/blogs/recipes/meat-pies-oh-my

It’s Chili, Chowder, or Stew Saturday – Wild Rice Soup

January 18, 2020 at 6:02 AM | Posted in Diabetes Self Management, It's Chili Soups or Stews Saturday, rice, Soups | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Wild Rice Soup. I love Wild Rice and here’s the perfect recipe to use for Wild Rice, Wild Rice Soup. Made using Olive Oil, Onion, Celery, Carrots, Flour, Reduced Sodium Chicken Broth, Wild Rice, Ham, Almonds, Turmeric, Skim Milk, and Dry White Table Wine. Put it all together and the Soup is on! You can find this recipe at the Diabetes Self Management website where you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes Management Tips, Diabetes News and more! You can also subscribe to one of my favorite Magazines, the Diabetes Self Management Magazine. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Wild Rice Soup
Preparation time: 15 minutes. Cooking time: 1 hour, including rice cooking time.

Ingredients
1 tablespoon olive oil
1 cup minced onion
1 cup minced celery
1 cup grated carrots
1/2 cup flour
4 cups reduced-sodium chicken broth
2 cups cooked wild rice*
1/3 cup ham, chopped
3 tablespoons chopped slivered almonds
1 teaspoon turmeric
1 cup evaporated skim milk
2 tablespoons dry white table wine

Directions
Heat the olive oil in a large pan over medium heat. Sauté the onion, celery, and carrots until tender. Whisk the flour into the broth until there are no lumps. Add the broth to the sautéed vegetables and cook over medium to high heat, stirring constantly. Boil for one minute or until the mixture has thickened. Reduce heat and stir in rice, ham, almonds, and turmeric. Simmer for about 5 minutes. Add the evaporated skim milk and wine, then heat to desired serving temperature.

* To make 2 cups of cooked wild rice, combine 1/2 cup wild rice with 1 1/2 cups water in a saucepan. Bring to a boil, stir once, then cover and simmer over low heat until the water is absorbed and the rice is fluffy, about 45 minutes.

Yield: 5 servings.

Serving size: about 1 1/2 cups.

Nutrition Facts Per Serving:
Calories: 240 calories, Carbohydrates: 36 g, Protein: 12 g, Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 5 mg, Sodium: 640 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/wild-rice-soup/

 

 

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Healthy Canning and Preserve Recipes

January 18, 2020 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Canning and Preserve Recipes. Find Delicious and Healthy Canning and Preserve Recipes with recipes including Grilled Corn and Carrot Giardiniera, Pickled Peppers, and Smoky and Spicy Tomato Pasta Sauce. Find these great canning recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2020! http://www.eatingwell.com/

Healthy Canning and Preserve Recipes
Find healthy, delicious canning and preserves recipes, including jams and jellies, chutneys, pickled vegetables. Healthier recipes, from the food and nutrition experts at EatingWell.

Grilled Corn and Carrot Giardiniera
In this spicy-sweet marinated vegetable recipe, harissa and jalapeño lend quite a bit of heat, so adjust to your taste. Serve the giardiniera with grilled chicken or steak, or on top of your favorite salad for a vinegary bite…………………

Pickled Peppers
To add a pop of tart heat to any dish, throw on these DIY pickled peppers………………….

Smoky and Spicy Tomato Pasta Sauce
This tomato sauce is anything but ordinary, with a combination of smoked paprika and sweet red peppers…………………………

* Click the link below to get all the Healthy Canning and Preserve Recipes
http://www.eatingwell.com/recipes/22782/cooking-methods-styles/canning-preserves/

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