Tags: Baking, Beans, Beef, Chicken, Cooking, Diabetes, Diabetic Living Online, Food, Grilling, Heart-Healthy Recipes, Mushrooms, recipes, Rice
From the Diabetic Living Online website its Heart-Healthy Recipes. Heart Healthy and Diabetic Friendly recipes including; Red Beans and Rice with Chicken, Penne with Walnuts and Peppers, and Beef with Mushrooms and Pearl Onions in Red Wine Reduction. Find these and recipes and more all on the Diabetic Living Online website! http://www.diabeticlivingonline.com/
From must-try dinners to diabetes-friendly desserts, these heart-healthy recipes are packed with power foods that boast cholesterol- and blood pressure-lowering benefits. Each heart-smart recipe has been tuned to keep fat, cholesterol, and sodium in check without sacrificing substance or flavor. Eating healthfully never tasted so good!
Red Beans and Rice with Chicken
This main-dish favorite gets its substance from brown rice, which is filled with heart-healthy vitamins B1 and B6 and is a good source of fiber and niacin. Reduced-sodium chicken broth makes this meal a heart-smart option for dinner tonight…..
Penne with Walnuts and Peppers
Just a sprinkling of walnuts lends crunch and flavor to this low-fat, low-sodium pasta dish. Walnuts contain a large percentage of polyunsaturated (good) fats and are an excellent source of omega-3 fatty acids, which help improve HDL cholesterol.
Beef with Mushrooms and Pearl Onions in Red Wine Reduction
This heart-smart dinner features lean beef and a sauce made with red wine, which can increase HDL (good) cholesterol. Here’s to keeping your heart healthy!…..
* Click the link below to get all the Heart-Healthy Recipes
Tags: carrots, Chicken, Chicken Gumbo Soup, Cooking, Food, Okra, Onions, recipes, Soup, Soup Special of the Day
This week’s Soup Special of the day is Chicken Gumbo Soup.
Chicken Gumbo Soup
8 cups water
minced fresh parsley
1 teaspoon garlic powder
1 teaspoon ground cumin
1 tablespoon Frank’s Hot Sauce
2 carrots, sliced thin
4 ounces fresh mushrooms
1 (10 ounce) package frozen okra, thawed and sliced
1/4 cup uncooked brown rice
1 skinless, boneless chicken breast half – cut into cubes (Perdue Perfect Portions Chicken Breasts)
1 1/2 cups uncooked whole grain rotini pasta
sea salt to taste
ground black pepper to taste
3 green onions, thinly sliced
1 – Bring the water to a boil. Add the minced fresh parsley, garlic powder, cumin and the hot pepper sauce. Put the carrots and mushrooms into the pot of water. Cook for five minutes.
2 – Add the okra, wild rice, and chicken cubes. Turn heat to low, and cook for three hours.
3 – Add the spiral pasta, and cook for ten minutes. Add salt and pepper to taste. Serve hot, garnished with green onions.
Tags: Baking, Chicken, Cooking, Diabetes, Diabetic Appetizer Recipes, Diabetic Living Online, Food, Grilling, Nachos, Onion Rings, recipes, Salads, Seafood
From the Diabetic Living Online website its Tasty Diabetic Appetizer Recipes. Diabetic Friendly appetizers like; Mini Nacho Cups and “Fried” Onion Rings. Find them all at the Diabetic Living Online website. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/
Having diabetes doesn’t mean forgoing yummy appetizers and finger foods. Start planning a party with these bite-size recipes that won’t derail your diabetes meal plan. We’ve reduced carbs, fat, and calories to give healthful spins to appetizers, starters, and hors d’oeuvres.
Mini Nacho Cups
Baked tortilla chips and reduced-fat cheddar cheese keep these Tex-Mex morsels diabetes friendly……
“Fried” Onion Rings
Believe it: These crispy baked onion rings are low in carbs and fat free — perfect for a diabetes meal plan!…..
* Click the link below to get all the Tasty Diabetic Appetizer Recipes
Tags: BBQ, Chicken, Cooking, Crock Pots, EatingWell, Food, Healthy Winter Crockpot and Slow Cooker Recipes, Pasta, recipes, Spaghetti, Stew, Vegetarian Lasagna
From EatingWell website and magazine its Healthy Winter Crockpot and Slow Cooker Recipes. Delicious and healthy Comfort Food at it’s best! Recipes like; Slow-Cooker Stout and Chicken Stew, Barbecue Pulled Chicken, and Slow-Cooker Vegetarian Lasagna. Find them all at the EatingWell website or subscribe to the EatingWell Magazine! Enjoy and Eat Healthy! http://www.eatingwell.com/
Slow-Cooker Stout and Chicken Stew
Chicken thighs can take plenty of cooking without getting tough or drying out, which makes them perfect for the slow cooker. Here we braise them in Guinness stout along with hearty vegetables, with just the right amount of bacon for added savoriness……
Barbecue Pulled Chicken
This BBQ pulled chicken recipe is a fanciful reinterpretation of pulled pork that slow-cooks chicken in lots of tangy tomato sauce. Have sliced jalapenos, sliced red onions and some sour cream on hand to top this barbecue pulled chicken, which makes a hearty main course. You can turn it into an unbelievable sandwich or serve it on mashed potatoes or even whole-grain spaghetti. Serve with shredded napa cabbage tossed with low-fat mayonnaise, cider vinegar, celery seed and honey to taste…..
Slow-Cooker Vegetarian Lasagna
Sure, the slow cooker’s great for stews and soups, but it also happens to make a mean lasagna! In this ingenious slow-cooker recipe, all you have to do is chop your veggies, then layer the ingredients (raw) into the crockpot. Serve with: Garlic bread and a green salad….
* Click the link below to get all the Healthy Winter Crockpot and Slow Cooker Recipes
Tags: Allens Cut Italian Green Beans, Baking, Chicken, Cooking, Dinner, Food, Idahoan Potato Products, PERDUE® Crispy Chicken Strips, Potatoes, recipes
Today’s Menu: Crispy Chicken Strips w/ Mashed Potatoes and Cut Green Beans
Started my morning off by preparing some Simply Potatoes Shredded Hash Browns, 1 Egg Sunny Side Up, 2 Jimmy Dean Turkey Breakfast Sausage links, toasted a couple of slices of Healthy Life Whole Grain Bread, and my morning cup of Bigelow Decaf Green Tea. One great Breakfast! From a high of 65 degrees 2 days ago to a high of 25 degrees with snow flurries! And yesterday evening we got about 1/2 inch of snow. Back to 60 degrees Sunday and Monday. After Lunch I went over to see Dad at rehab. They moved him to a private room finally. Which will be a lot quieter and a lot more privacy. Stopped by the bank and filled up with gas before coming home. For Dinner tonight I prepared Crispy Chicken Strips w/ Mashed Potatoes and Cut Green Beans.
I used the PERDUE® Crispy Chicken Strips, the families favorite Chicken. To prepare it I preheated the oven to 425°F . Sprayed a small baking sheet with cooking spray. Placed frozen strips in single layer on baking sheet. Baked for 16 to 18 minutes, or until heated through. Internal temperature should reach 150°F – 160°F. Turn the Strips halfway through heating time. They come out golden brown and delicious! Really enjoy these and so easy to prepare!
For one side I prepared a box of Idahoan Scalloped Potato Casserole. Another easy to prepare and delicious Potato dish from Idahoan. A breeze to make just mix the ingredients and bake at 450 degrees for 25 minutes and you have some delicious Scalloped Potatoes. Plus their only 140 calories and 19 net carbs.
For another side I heated a can of Allens Cut Italian Green Beans, our family’s favorite Bean Side. To prepare them just empty the can into a small sauce pan and simmer until heated. I love the taste of these, just season with a bit of Sea Salt and it’s ready! For dessert later a Jello Sugar Free Dark Chocolate Pudding.
PERDUE® Crispy Chicken Strips
Fully Cooked strips are marinated and breaded. Product is in a net weight (26 oz.) bags. Frozen.
COOKING & PREP
Conventional/Toaster Oven (Preferred Methods) Preheat Oven to 425°F. Spray baking sheet with cooking spray. Place frozen strips in single layer on baking sheet. Bake on middle oven rack for 16 to 18 minutes, or until heated through. Internal temperature should reach 150°F – 160°F. Turn patties halfway through heating time. Microwave Oven Place 4-6 frozen strips in single layer on a microwave safe plate lined with paper towel. Heat, uncovered, on high for 2 to 3 minutes, turning halfway through heating time. Let stand for 1 to 2 minutes before serving.
BONELESS SKINLESS CHICKEN BREAST WITH RIB MEAT, WATER. CONTAINS 2% OR LESS OF SALT, NATURAL FLAVORS. BREADED WITH: WHEAT FLOUR, WATER, SALT, NATURAL FLAVORS. CONTAINS 2% OR LESS OF NATURAL EXTRACTIVES OF PAPRIKA, DEXTROSE, NATURAL PAPRIKA AND ANNATTO EXTRACTS.
Tags: Baking, Cajun, Chicken, Cooking, Food, Grilling, Jambalaya, recipes, Seafood, Shrimp, Slow Cooker Chicken Recipes, Soup, Spices
From the Diabetic Living Online website its Slow Cooker Chicken Recipes. Here’s some more great recipes to put in your slow cooker, but this time its all Slow Cooker Chicken Recipes. You’ll find recipes like Chicken Mulligatawny Soup, Chicken-Shrimp Jambalaya, and Cajun Chicken with Okra. Find them all at the Diabetic Living Online website, and while there subscribe to their magazine – Diabetic Living. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/
Slow Cooker Chicken Recipes
Versatile and healthy, chicken adds a wonderful dimension to the dinner table. We’ve provided several delectable ways to fix it so you’ll never lose inspiration. Best of all, these recipes can be made in the slow cooker, so there’s less work, faster cleanup, and more time to enjoy outside of the kitchen.
Chicken Mulligatawny Soup
Curry powder offers a delicious taste to this Asian-inspired soup. Dish it up tonight for a low-calorie meal the whole family will love…..
Cajun seasoning adds a fiery kick to this low-fat, easy-to-fix dish. Make sure you thaw the shrimp, if frozen, before adding them to the chicken mixture. Garnish each serving with celery leaves for a pop of color….
Cajun Chicken with Okra
Bottled cayenne pepper sauce is a vinegar-base sauce made from hot red cayenne chile peppers. Use it lightly on this dish unless you want an extra kick of flavor……
* Click the link below ti get all the Slow Cooker Chicken Recipes.
Tags: Bell Peppers, Cajun, Celery, Chicken, Cooking, Creole, Food, Gumbo, Okra, One of America's Favorites, Onions, recipes, Rice, Sausage, Shrimp
Gumbo is a stew that originated in southern Louisiana during the 18th century. It consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and what Louisianians call the “Holy Trinity” of vegetables, namely celery, bell peppers, and onions. Gumbo is often categorized by the type of thickener used, the vegetable okra, the Choctaw spice filé powder (dried and ground sassafras leaves), or roux, the French base made of flour and fat. The dish likely derived its name from either a word from a Bantu language for okra (ki ngombo) or the Choctaw word for filé (kombo).
Several different varieties exist. Creole gumbo generally contains shellfish, tomatoes, and a dark roux, file, or both. Cajun gumbo is generally based on a dark roux and is made with shellfish or fowl. Sausage or ham is often added to gumbos of either variety. After the base is prepared, vegetables are cooked down, and then meat is added. The dish simmers for a minimum of three hours, with shellfish and some spices added near the end. If desired, filé powder is added after the pot is removed from heat. Gumbo is traditionally served over rice. A third, lesser-known variety, the meatless gumbo z’herbes, is essentially a gumbo of slow-cooked greens sometimes thickened with roux, with rice served on the side.
The dish combines ingredients and culinary practices of several cultures, including French, Spanish, German, West African, and Choctaw. Gumbo may have been based on traditional West African or native dishes, or may be a derivation of the French dish bouillabaisse. It was first described in 1802, and was listed in various cookbooks in the latter half of the 19th century. The dish gained more widespread popularity in the 1970s, after the United States Senate cafeteria added it to the menu in honor of Louisiana Senator Allen Ellender. The popularity of chef Paul Prudhomme in the 1980s spurred further interest in gumbo. The dish is the official cuisine of the state of Louisiana.
Gumbo is a heavily seasoned soup or stew that combines several varieties of meat or seafood with a sauce or gravy. Any combination of meat or seafood can be used. Meat-based gumbo may consist of chicken, duck, squirrel, or rabbit, with oysters occasionally added. Seafood-based gumbo generally has shrimp, crabmeat, and sometimes oysters. Andouille sausage is often added to both meat and seafood gumbos to provide “piquancy, substance, and an additional layer of flavor” to the dish. With the exception of sausage and ham, beef and pork are almost never used. Most varieties of gumbo are seasoned with onions, parsley, bell pepper, and celery. Tomatoes are sometimes used in seafood gumbo, but traditionally few other vegetables are included.
Gumbo broth or gravy derives from three primary thickeners: okra, filé powder, and roux. Traditionally, okra and filé powder are not used in the same dish, although this rule is sometimes broken. Roux can be used alone or in conjunction with either of the other thickeners.
Okra is more often used as a thickener in seafood gumbos than those with meat. This mucilaginous vegetable is
usually cooked first, and other ingredients added once the desired consistency is reached. According to The Oxford Companion to Food, okra-based gumbos are becoming less popular, as changing tastes have made the okra texture less palatable.
Ground sassafras leaf, known as filé, is generally not added to the gravy until after the vegetables and meats or seafood have finished cooking and have been removed from the heat source. If added during the boiling process, filé makes the gumbo too ropey; when added at the end, the gumbo gains a slightly stringy texture.
Roux has become the most popular thickener, made from cooking together a roughly equal proportion of flour and fat (traditionally hog lard, although increasingly made with butter since the mid-20th century. The length of cooking time determines the final flavor and texture, since the longer the roux is cooked before being added to the gumbo, the darker it becomes and the less thickening power it retains. A very dark roux provides a much thinner sauce with a more intense flavor than a light roux.
Cajun vs. Creole gumbo
Gumbo is typically divided into two varieties. Combinations traditionally common in New Orleans and southeastern Louisiana are known as “Creole” after the Louisiana Creole people, descendants of French and Spanish settlers, who lived in those areas. “Cajun” combinations were common in southwestern Louisiana, which was populated primarily by Cajuns, descendants of the French-speaking settlers expelled from Acadia (located within the modern-day Canadian provinces of Quebec, Nova Scotia, New Brunswick and Prince Edward Island) in the mid-18th century.
Gumbo is usually identified by its dark roux, cooked until it is a color “a few shades from burning”. The roux is used with okra or filé powder. Seafood is popular in gumbo the closer to the water the people are, but the southwestern areas of Louisiana often use fowl, such as chicken or duck, and sausage. The fowl is generally not deboned, and onions, celery, and bell pepper are not strained out of the dish. Cajun gumbo is usually topped with parsley and green onions.
Creole gumbo most often consists of seafood, tomatoes, and a thickener. Before the latter half of the 20th century, celery was rarely used in Creole gumbo.
Gumbo is cooked for a minimum of three hours, and often simmers all day. Meat (but not seafood) is often browned beforehand and removed from the heat. Okra and roux are cooked before other vegetables and seafood. Okra is removed from heat when it reaches the desired consistency, while roux remains in the pot. Seasoning vegetables are then added to the sauce. When these have turned to mush (more commonly called cooked down), the meat and okra are added to the pot along with water and/or stock, then boiled uncovered until the desired tenderness of the meat is reached. Seasonings, including red, black, and white pepper, bay leaves, thyme, hot sauce, and salt, are added to taste. According to Nobles, “proper seasoning of gumbo is essential, and in Louisiana adding just the right zing is considered an art”. Because seafood cooks fairly quickly, it is not added to the pot until the end of the process. As the gumbo finishes cooking, green onions and parsley are sometimes sprinkled on it. When desired, filé powder is added last.
Creole and Cajun gumbos are served over hot rice, which helps the dish to feed a larger number of people. Gumbo
z’herbes is served with rice on the side. Gumbo is almost always served directly from the pot on the stove, although in wealthier or fancier homes the dish might be transferred to a tureen on the table. Often, gumbo and bread are the sole courses in a meal, although many Cajun families provide a side dish of potato salad. Occasionally, gumbo is served as part of a larger menu.
Soniat gives examples of the main types of creole gumbos, along with descriptions of family traditions about them.
Tags: .Slow Cooker Chicken Taco Soup, Beans, Cheese, Chicken, Cooking, Corn, Food, Lite Beer, recipes, Soup, Soup Special of the Day
This week’s Soup Special of the Day is Slow Cooker Chicken Taco Soup. A hearty and delicious Soup/Chili to warm up your Winter’s Day! Enjoy!
Slow Cooker Chicken Taco Soup
1/2 Onion, chopped
1 (16 ounce) can Bush’s Chili Beans
1 (15 ounce) can Bush’s Low Sodium Black Beans
1 (15 ounce) can Del Monte Low Sodium Whole Kernel Sweet Corn, drained
1 (8 ounce) can Tomato Sauce
1 (12 fluid ounce) can or bottle Light Beer
2 (10 ounce) cans Diced Tomatoes with Green Chilies, undrained
1 (1.25 ounce) package Old El Paso Less Sodium Taco Seasoning
1 teaspoon Ground Roasted Cumin
Sea Salt And Pepper, to taste
3 whole Amish Skinless, Boneless Chicken Breasts
1 (8 ounce) package Sargento Reduced Fat shredded Cheddar Cheese (optional)
Daisy Light Sour Cream (optional)
diced Avocado (optional)
Crushed Tostito’s Whole Grain Tortilla Chips (optional)
1- Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
2 – Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, diced avocado, and crushed tortilla chips, if desired.
Tags: Baking, Chicken, Cooking, Diabetes, Diabetic Living Online, Diabetic Slow Cooker Recipes, Food, Grilling, Pot roast, recipes, Sausage, Vegetables
From the Diabetic Living Online website its Diabetic Slow Cooker Recipes. It’s the easy way to make a healthy and delicious meal, the Slow Cooker! Diabetic Friendly Recipes like Slow-Cooked Ranch Chicken and Vegetables, Mexican-Style Pot Roast Sandwiches, and Potato, Sausage, and Egg Breakfast. Find them all at the Diabetic Living Online website. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/
Take the work out of cooking with easy recipes made healthy for your diabetic diet. Find tastes that span the globe, including Mediterranean, Asian, Mexican, Cajun, Indian, German, Southern, and Caribbean flavors. Just add the ingredients and let your slow cooker do the rest!
Slow-Cooked Ranch Chicken and Vegetables
This is a two-for-one diabetic slow cooker recipe. The first recipe is a flavorful chicken dinner served on a bed of spaghetti squash the whole family will rave about. The second recipe is a delicious casserole that uses the remaining shredded chicken and requires only three additional ingredients. Win and win……
Mexican-Style Pot Roast Sandwiches
A spicy spin on a traditional sandwich, this casual meal gets a flavor boost from cilantro and cumin. Make them for your next party or potluck……
Potato, Sausage, and Egg Breakfast
This slow-cooker breakfast recipe can cook all night so you can wake up to a delicious breakfast — just poach the eggs and you’re done!….
* Click the link below to get all the Diabetic Slow Cooker Recipes
Tags: Baking, Beef, Chicken, Cooking, Diabetes, Diabetic Living Online, Food, Fruit, Grilling, One-Dish Dinner Recipes, recipes, Seafood, Shrimp, Vegetables
From the Diabetic Living Online website its – Easy Recipes: One-Dish Dinners. Delicious and Diabetic Friendly One Dish Dinners. Recipes like; Chicken and Cornmeal Dumplings, No-Fry Shrimp Stir-Fry, and Sesame Orange Beef. You can see all the recipes at the Diabetic Living Online website. http://www.diabeticlivingonline.com/
These yummy one-dish recipes are super easy to prepare and even easier to clean up. Made with a diabetic menu in mind, our meal-in-a-bowl recipes are nutritious and tasty, perfect for dinner tonight.
Chicken and Cornmeal Dumplings
This easy slow cooker meal is packed with protein — and flavor. Chicken, corn, and carrots simmer with yummy spices, while homemade cornmeal dumplings make this one-pot meal extra tasty……
No-Fry Shrimp Stir-Fry
The secret to super easy stir-fry? A microwave. This delicious, diabetes-friendly recipe turns six ingredients into a quick weeknight meal in minutes……
Sesame Orange Beef
Sesame seeds and sesame oil give this beef-and-fruit stir-fry a double dose of nutty flavor. Bonus: This quick one-dish meal can be on the table in less than 30 minutes……
* Click the link below to get all the – Easy Recipes: One-Dish Dinners