Mini Steak Tacos with Spicy Pico de Gallo

March 31, 2021 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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I have a recipe for Mini Steak Tacos with Spicy Pico de Gallo. To make theseTacos you’ll be needing Flat Iron Beef Steak, Flour Tortillas, Shredded Mexican Cheese Blend, Spicy Pico de Gallo, Jalapeño Pepper, Tomatoes, Cilantro, Hot Prepared Picante Sauce, Italian Salad Dressing and more! Some Delicious sounding Tacos! 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! https://www.cooksrecipes.com/index.html

Mini Steak Tacos with Spicy Pico de GalloRecipe

Recipe Ingredients:
Spicy Pico de Gallo:
1 1/2 cup tomatoes, chopped
1/2 cup onion, chopped
1/4 cup cilantro, chopped
1 tablespoon jalapeño pepper, minced
1/4 cup hot prepared picante sauce or salsa
1 tablespoon lime juice

Marinade:
1/2 cups Italian salad dressing
1/4 cup lime juice
1 tablespoon honey
1 1/2 teaspoon ground cumin
1 teaspoon chili powder

Tacos:
1 1/2 pounds shoulder top blade (flat iron) beef steak
12 (5-inch) flour tortillas
8 ounces shredded Mexican cheese blend
Spicy Pico de Gallo (recipe follows)

Cooking Directions:
1 – For Spicy Pico de Gallo: Combine tomatoes, onion, cilantro and jalapeño pepper in large bowl. Stir in picante sauce and lime juice. Cover; refrigerate 1 hour to let flavors blend.
2 – For Marinade: Combine ingredients in medium bowl.
3 – For Tacos: Cut beef steaks lengthwise in half, then crosswise into 1/4-inch strips.
4 – Place beef and marinade in food to safe plastic bag. Close bag securely and marinate in refrigerator 30 minutes.
5 – Remove beef from marinade; discard marinade.
6 – Heat pan over medium heat until hot.
7 – Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) repeat with remaining beef.
8 – To Serve: Evenly divide beef strips over tortillas. Top with 1 tablespoon Spicy Pico de Gallo and 1 tablespoon cheese.
Makes 12 servings.

Nutritional Information Per Serving (1/12 of recipe): Calories: 279; Total Fat: 16g; Saturated Fat: 7g; Cholesterol: 52mg; Total Carbs: 17g; Fiber: 1g; Protein: 17g; Sodium: 447mg.

Appetizer of the Week – Chunky Grilled Vegetable Guacamole

March 13, 2021 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, CooksRecipes | Leave a comment
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This week’s Appetizer of the Week is Chunky Grilled Vegetable Guacamole. To make this week’s recipe you’ll be needing Canola Oil, Zucchini, Red Bell Pepper, Avocado, Red Onion, Lime, and Cilantro. There’s 80 calories and 2 net carbs per serving. 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! https://www.cooksrecipes.com/index.html

Chunky Grilled Vegetable Guacamole
The best thing to say about this recipe is… — yum! Enjoy this delicious guacamole as a snack or appetizer with whole grain tortillas. It’’s also nice as a side to grilled fish, chicken or any Mexican dish.

Recipe Ingredients:
2 tablespoons canola oil – divided use (plus more for the grill)
1 small zucchini, cut lengthwise in 3 long strips
1 red bell pepper, cored, seeds removed, sliced in half
1 just ripe avocado, peeled, sliced in half
1/2 small red onion, sliced in half
Juice of 1 lime
1/4 cup cilantro, minced

Cooking Directions:
1 – Prepare grill by brushing with canola oil. Preheat grill to medium-high.
2 – Lightly brush both sides of vegetables with 1 tablespoon of the canola oil. Place zucchini strips, bell pepper, avocado and onion halves on the grill for about 3 to 4 minutes per side.
3 – Remove from grill. Finely dice zucchini, pepper and onion. Place in large bowl. Add avocado and mash in.
4 – Stir in remaining canola oil, lime juice and cilantro. Refrigerate until serving.
Makes 8 (1/4 cup) servings.

Nutritional Information Per Serving (1/8 of recipe): Calories 80; Total Fat 7g; Saturated Fat 1g; Cholesterol 0mg; Sodium 0mg; Potassium 185mg; Carbohydrates 4g; Fiber 2g; Sugars 1g; Protein 1g.
https://www.cooksrecipes.com/appetizer/chunky_grilled_vegetable_guacamole_recipe.html

Jennie – O Turkey Recipe of the Week – Taco Seasoned Ground Turkey Tostadas

February 19, 2021 at 6:02 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 is a Taco Seasoned Ground Turkey Tostadas. This week’s recipe is made using JENNIE-O® Lean Taco Seasoned Ground Turkey, Tostadas, Refried Beans, Lettuce, Roma Tomatoes, Red Onion, Grated Monterrey Jack Cheese, Cilantro, Limes, and Avocado. Sounds like a great Meal to me! 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! https://www.jennieo.com/

Taco Seasoned Ground Turkey Tostadas
You are less than 30 minutes from tasty turkey tostadas! Save some prep-time with JENNIE-O® Taco Seasoned Ground Turkey and customize with your family’s favorite toppings.

Total Time 30 Minutes
Serving Size Makes 5 Servings

Ingredients
1 – (16-ounce) package JENNIE-O® Lean Taco Seasoned Ground Turkey
1 – (4.8-ounce) package tostadas
1 – (15-ounce) can refried beans
1 – head of lettuce, chopped
2 – Roma tomatoes, diced
½ – red onion, diced
1 – (8-ounce) Monterrey jack cheese, grated
1 – bunch cilantro, chopped, if desired
2 – limes, diced, if desired
1 – avocado, diced, if desired

Directions
1) Spray skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add ground turkey to hot skillet. Stir to crumble, approximately 14-16 minutes. Always cook to well-done, 165°F as measured by a meat thermometer.

2) Heat tostadas and refried beans according to package directions.

3) Spread tostadas with refried beans. Top with ground turkey. Add lettuce, tomatoes, onion, and cheese. Top with cilantro, limes and avocado, if desired.

Nutrition
Calories – 420
Protein – 34g
Carbohydrates – 27g
Fiber – 6g
Sugars – 4g
Fat – 19g
Cholesterol – 90mg
Sodium – 760mg
Saturated Fat – 8g
https://www.jennieo.com/recipes/taco-seasoned-ground-turkey-tostadas/

Kitchen Hint of the Day! WEDNESDAY

February 10, 2021 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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What can I add to salsa to make it better………….

Adding a little fresh lime juice and some minced cilantro can wake up even the sleepiest of salsas, ushering back in the flavor of just-squeezed citrus and herbs that taste like they came from a living plant.

For Tomatoes – Fresh tomato salsa is ideally made with firm, fleshy tomatoes. You can of course make the salsa with any kind of tomato, but the firm ones like Romas or hothouse tomatoes will hold up the best.

And for the Peppers – The best hot peppers for salsa include Serrano peppers, Tabasco peppers and cayenne peppers. Serrano peppers are biting hot and do not need to be peeled or steamed before using, making them easy to add to salsas. Peppers reach 10 centimeters long, and turn orange, red or brown from a bright green when mature.

Appetizer of the Week – Florida Blue Crab Nachos

January 30, 2021 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, CooksRecipes | 2 Comments
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This week’s Appetizer of the Week is Florida Blue Crab Nachos. To make these Nachos you’ll be needing Crabmeat, Jack Cheese Blend, Black Beans, Tomatoes, Green Chilies, Green Onions, Ground Cumin, Cilantro, and Tortilla Chips. Not sure, but I think I could make a meal out of this one! 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! https://www.cooksrecipes.com/index.html

 

Florida Blue Crab Nachos

Recipe Ingredients:
1/2 pound crabmeat, drained, shell pieces removed
1 1/2 cup Jack cheese blend, shredded
1 cup cooked black beans, drained and rinsed
2 medium-sized tomatoes, diced
1 small can diced green chilies, drained
1/2 cup green onions, diced
1 teaspoon ground cumin
1/4 cup fresh cilantro
1/2 bag tortilla chips

Cooking Directions:
1 – Preheat the oven to broil.
2 – On a large cookie sheet, evenly distribute the tortilla chips. Evenly distribute the rest of the ingredients except the cilantro, over the tortilla chips.
3 – Place the topped tortillas in the oven on a middle rack. Cook nachos under the broiler for 5 to 7 minutes or until cheese is completely melted. Make sure to keep a good eye on the nachos because they will burn under the broiler if not careful.
4 – Slide the cooked nachos off the cookie sheet and onto a similar sized platter. Garnish nachos with the fresh cilantro. Serve nachos immediately.
Makes 4 servings.

Nutritional Information Per Serving (1/12 of recipe): Calories: 130; Calories From Fat: 62; Total Fat: 7g; Saturated Fat: 1g; Cholesterol: 58mg; Total Carbs: 6g; Protein: 10g.
https://www.cooksrecipes.com/appetizer/florida_blue_crab_nachos_recipe.html

Fresh Turkey Spring Rolls

January 22, 2021 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I have another Jennie – O Turkey Recipe to pass along, Fresh Turkey Spring Rolls. To make these Healthy and Delicious Spring Rolls you’ll be needing JENNIE-O® Ground Turkey Roll, Cellophane Noodles, Spring Roll Wrappers, Mint Leaves, Cilantro, Basil, Green Onions, Carrots, and Sweet Chili Sauce. The Spring Rolls are 170 calories and 12 net carbs per serving. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Make the SWITCH in 2021! https://www.jennieo.com/

Fresh Turkey Spring Rolls
Here’s a recipe that’ll put a spring in your step. Chock full of fresh veggies, cellophane noodles and ground turkey, this is Fresh Turkey Spring Roll recipe is ready in under 30 minutes.

Total Time 30 Minutes
Serving Size 8 Servings

Ingredients
1 – (16-ounce) package JENNIE-O® Ground Turkey Roll

2 – ounces cellophane noodles

8 – spring roll wrappers

3 – tablespoons chopped mint leaves

3 – tablespoons chopped cilantro

3 – tablespoons chopped basil

2 – green onions, sliced

⅔ cup grated carrot

sweet chili sauces, if desired

Directions
1) Spray skillet with nonstick cooking spray. Preheat skillet over medium heat. Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.

2) Place cellophane noodles in medium heat proof bowl and cover with boiling water. Let stand 10 minutes, drain and cut into 2-inch lengths.

3) Place hot water in large pie plate. Dip spring roll wrapper into the water one at a time, let stand until softened; about 1 minute. Remove to clean dry work surface and lay flat. In a row across center, place ¼ cup turkey, a handful of noodles, sprinkle of mint leaves, cilantro, basil, green onion and carrot leaving 2-inches on either side uncovered. Fold uncovered sides inward, then tightly roll wrapper.

4) Repeat with remaining ingredients. Serve with sweet chili sauce, if desired.

Nutrition
Calories 170
Protein – 11g
Carbohydrates – 13g
Fiber – 1g
Sugars – 1g
Fat – 9g
Cholesterol – 50mg
Sodium – 110mg
Saturated Fat – 2g
https://www.jennieo.com/recipes/fresh-turkey-spring-rolls/

California Avocado Tomatillo Salsa

January 2, 2021 at 6:01 AM | Posted in Appetizers, CooksRecipes | Leave a comment
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I have another Appetizer Recipe to pass along, California Avocado Tomatillo Salsa. This Salsa is made using California Avocados, Tomatillos, Green Onions, Cilantro, Jalapeño Pepper, Salt, Ground Black Pepper, Lime Juice, and Extra Virgin Olive Oil. Enjoy the Salsa. 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! https://www.cooksrecipes.com/index.html

California Avocado Tomatillo Salsa
Recipe Ingredients:
1 ripe fresh California Avocado, seeded, peeled
4 tomatillos, husked, washed and very finely chopped
2 green onions, white and some green parts, thinly sliced
1/2 bunch cilantro
1 tablespoon minced jalapeño pepper, seeds optional
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup fresh squeezed lime juice
2 tablespoons extra virgin olive oil

Cooking Directions:
1 – Combine all ingredients in a bowl.
2 – Cover and chill at least 30 minutes.
Makes 4 servings.
https://www.cooksrecipes.com/sauce/calif_avocado_tomatillo_salsa_recipe.html

Quarterback Quesadillas

November 28, 2020 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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I have a recipe for Quarterback Quesadillas! The Quesadillas are made using Flour Tortillas, Pork Roast, Shredded Monterey Jack Cheese, Jalapeño Peppers, Onion, Cilantro, Salt, Pepper, and Salsa. Bring the Flavor on! 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 2020! https://www.cooksrecipes.com/index.html

Quarterback Quesadillas
Cheer on your favorite team with these savory quesadillas that work well as appetizers or part of a buffet. Use leftover pork roast (or use Spicy Latin Pork Roast). Serve with your favorite tomato salsa, Pico de Gallo, or Mango Salsa.

Recipe Ingredients:
8 (10-inch) flour tortillas
1 pound cooked pork roast, shredded or chopped
2 cups shredded Monterey Jack cheese
1 to 2 jalapeño peppers, seeded and minced
1/4 cup minced onion
4 tablespoons chopped fresh cilantro
1/4 teaspoon salt
1/2 teaspoon ground black pepper
Salsa for accompaniment

Cooking Directions:
1 – In large bowl, stir together the pork, cheese, peppers, onion, cilantro, salt and pepper.
2 – Arrange one-eighth of the filling on each tortilla, covering half of it. Fold the tortilla over to make a half-moon. Place quesadillas, not touching, on shallow baking pans.
3 – Bake in a 500°F (260°C) oven until tortillas are crisp and golden; about 5 minutes.
4 – Transfer to large cutting board and cut into wedges to serve with salsa.
Makes 8 servings.
https://www.cooksrecipes.com/sandwich/quarterback_quesadillas_recipe.html

Appetizer of the Week – WARM MOLE BEAN DIP SATURDAY

November 21, 2020 at 6:02 AM | Posted in Appetizer of the Week, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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This week’s Appetizer of the Week is a recipe for Warm Mole Bean Dip. The recipe is made using Tomato Paste, Tomato, Salsa, Cilantro, Salt, Shredded Reduced Fat Jack Cheese, Pinto Beans, Canola Oil, Onion, Jalapeno Pepper, Spices, and Unsweetened Cocoa Powder. The Mole Dip is 100 calories and 8 net carbs per serving. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2020! https://diabeticgourmet.com/

WARM MOLE BEAN DIP
Recipe for Warm Mole Bean Dip

Ingredients

1 Tbsp. tomato paste
1 small tomato, seeded and chopped
1/2 cup mild, medium or hot chunky salsa
2 Tbsp. chopped cilantro
1/2 tsp. salt, or to taste
3/4 cup (3 ounces), shredded, reduced-fat Jack cheese
One (15-ounce) can pinto beans, rinsed and drained
2 tsp. canola oil
1/2 cup finely chopped onion
1 small jalapeno pepper, seeded and finely chopped
1 tsp. chili powder
1 tsp. unsweetened cocoa powder
1 tsp. ground cumin
1 tsp. dried oregano

Directions

1 – Preheat the oven to 400 degrees. Coat a 9-inch pie plate with cooking spray and set aside.
2 – In a food processor, whirl beans until pureed but still slightly lumpy. Scoop beans into a mixing bowl and set aside.
3 – In medium skillet, heat oil over medium heat. Sautee onion and jalapeno until onion is soft, 5 minutes. Add chili powder, cocoa, cumin, and oregano, and cook, stirring, until fragrant, 1 minute. Mix in tomato paste and cook for 30 seconds. Add contents of the pan to the pureed beans.
4 – Add tomato, salsa, cilantro and salt, to beans and mix to combine all ingredients. Spread bean mixture in an even layer in the prepared pan. Sprinkle cheese over the top.
5 – Bake until cheese is melted and bubbly and beans are heated through, 12 to 15 minutes. Serve immediately, accompanied by a bowl of baked tortilla chips.

Recipe Yield: Yield: Makes 8 servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 100
Fat: 3.5 grams
Saturated Fat: 1.5 grams
Fiber: 3 grams
Sodium: 370 milligrams
Protein: 5 grams
Carbohydrates: 11 grams
https://diabeticgourmet.com/diabetic-recipes/warm-mole-bean-dip

Cornbread Salad

November 19, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | 1 Comment
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Here’s a recipe for a Cornbread Salad. To make this recipe you’ll be needing Leftover Cornbread, Kidney Beans, Chili, Salsa, Tomato, Cilantro, and Onion. Good recipe to use some of those leftovers! 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 2020! https://www.diabetesselfmanagement.com/

Cornbread Salad
Don’t let that leftover Thanksgiving cornbread go to waste! Give it a new life with this quick and easy recipe.

Ingredients
Preparation time: 5 minutes
Cooking time: 5 minutes

5 ounces leftover cornbread (about half of a 9-inch round cornbread, or 4 muffins)
1 can (15 ounces) beans (black, kidney, or navy), rinsed and drained
1 cup leftover chili or thick pasta sauce
1 tablespoon prepared salsa
1 small tomato, diced
1/4 cup chopped cilantro, parsley, or celery leaves
1/4 cup chopped onion (white, red, or green)

Directions
Yield: 6 servings
Serving size: 1 cup

1 – Crumble leftover cornbread into bite-size pieces into a medium serving dish or pasta bowl. Combine beans and chili (or pasta sauce) and salsa in a small saucepan over medium heat to reheat for a few minutes. Do not boil. Spoon bean mixture evenly over cornbread pieces. Top with chopped tomato, cilantro, and onion. Serve immediately.

Nutrition Information:
Calories: 209 calories, Carbohydrates: 31 g, Protein: 10 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 12 mg, Sodium: 604 mg, Fiber: 5 g
https://www.diabetesselfmanagement.com/recipes/sides/cornbread-salad/

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
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