Diabetic Dish of the Week – Tuna Steaks with Pineapple and Tomato Salsa

June 11, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is – Tuna Steaks with Pineapple and Tomato Salsa. Tuna Steaks, Pineapple, Tomato, and Red Onion are just some of the ingredients you’ll need to make this week’s recipe. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes Management Tips, Diabetes News, and more! Be sure to check it out. Enjoy and Make 2019 a Healthy One!  https://www.diabetesselfmanagement.com/ 


Tuna Steaks with Pineapple and Tomato Salsa

1 medium tomato, chopped
1 can (8 ounces) pineapple chunks in juice, drained and chopped
2 tablespoons chopped fresh cilantro
1 jalapeño pepper*, seeded and minced
1 tablespoon minced red onion
1/2 teaspoon grated lime peel
2 teaspoons lime juice
4 tuna steaks (4 ounces each)
1/2 teaspoon salt
1/8 teaspoon black pepper
2 teaspoons olive oil

1 – For salsa, combine tomato, pineapple, cilantro, jalapeño, onion, lime peel, and lime juice in medium bowl.

2 – Sprinkle tuna with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add tuna; cook 2 to 3 minutes per side for medium-rare or to desired degree of doneness. Serve with salsa.

*Note. Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

Yield: 4 servings.

Serving size: 1 tuna steak and scant 1/2 cup salsa.

Nutrition Facts Per Serving:
Calories: 228 calories, Carbohydrates: 11 g, Protein: 27 g, Fat: 8g, Saturated Fat: 2 g, Cholesterol: 43 mg, Sodium: 338 mg, Fiber: 1 g

Kitchen Hint of the Day!

April 14, 2016 at 4:56 AM | Posted in Kitchen Hints | Leave a comment
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It’s picnic and grilling season….
It’s a good idea to use a separate cooler for drinks, so the one containing perishable food won’t be constantly opened and closed.

Kitchen Hint of the Day!

April 3, 2016 at 5:20 AM | Posted in Kitchen Hints | 1 Comment
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To keep Parsley fresh….


Next time you buy fresh parsley, trim the stems and put the parsley in a glass of water, fit a plastic bag over it, and stash it in the refrigerator.

Kitchen Hint of the Day!

January 17, 2016 at 5:47 AM | Posted in Kitchen Hints | 2 Comments
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When frying bacon, it’s important to keep a close eye on it and turn it often. It can burn in the blink of an eye. Older bacon will cook and burn almost twice as quickly as fresh bacon.

3 Bean Buffalo Chili and Cheese Fries

January 1, 2016 at 6:31 PM | Posted in Bush's, Ore - Ida, Wild Idea Buffalo | Leave a comment
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Today’s Menu: 3 Bean Buffalo Chili and Cheese Fries

Happy New Year everyone! Hope everyone had a safe New Years. Mine was a quiet one, a bowl of Pop Corn and watching the old 30’s and 40’s Thin Man Movies on TCM. Love them old movies!


3 Bean Buffalo Chili and Cheese Fries 001
My first Breakfast of the year was French Toast and Turkey Sausage. For the French Toast I used Healthy Life Whole Grain Bread. Then for coating I used Egg Beater’s seasoned with McCormick Ground Cinnamon and Ground Nutmeg. Mixed the Spices with the egg Beater’s and dipped the Bread into it and grilled the slices on a stove griddle pan. For the Sausage I used Eckrich Smoky Turkey Breakfast Sausage. I topped the French Bread with Maple Grove Farms Sugar Free Maple Low Calorie Syrup and I Can’t Believe I’s Not Butter. Great start to 2016! Nothing going on today, just relaxed and watched a lot of Football! For dinner tonight a Supreme Comfort Food, 3 Bean Buffalo Chili and Cheese Fries.


3 Bean Buffalo Chili and Cheese Fries 004
For the Chili I used my favorite Chili, Crock Pot 3 Bean Buffalo Chili. I had 1 container of it left in the freezer so I sit it in the fridge to thaw overnight. To reheat it I took a sauce pan, sprayed with Pam, and put half of the Chili container in it. Added a few shakes of Frank’s Red Hot Sauce to it. Heated it on medium, stirring often until it was heated through. The Chili reheats perfectly and tastes just as good as it did when it was first made! The recipe for the Chili is at the end of the post.




3 Bean Buffalo Chili and Cheese Fries 009
As the Chili was reheating I preheated the oven to 425 degrees. I used a small baking sheet that i lined with foil and sprayed the foil with Pam Cooking Spray. I’m using Ore Ida Waffle Fries, which I haven’t used in quite a while. The Waffle Fries are a little higher in calories than the Crinkle Fries I normally prepare. But the waffle Fries are perfect Fries to use when using a topping like Chili. So I lined the Fries on the baking sheet, seasoned them with Sea Salt and Ground Black Pepper, and baked them for about 17 minutes (until a light golden brown). These are so good just plain, but add the Chili and Cheese and you have something special!


3 Bean Buffalo Chili and Cheese Fries 015
To serve; I made a bed of the Fries in a bowl and topped them with the 3 Bean Buffalo Chili and Sargento Reduced Fat Shredded Sharp Cheddar Cheese. I was in Comfort Food Heaven! The Fries are just flat out delicious and then you add the Chili and Cheese and it’s kicked up another 5 notches! Really a good hardy dish, especially on cold day and evening. For dessert later a Skinny Cow Chocolate Truffle Ice Cream Bar.


Crock Pot 3 Bean Buffalo Chili

2 lb. Ground Wild Idea Ground Buffalo,99% Lean3-bean-buffalo-chili-0011
2 Cans (6 oz.) Hunt’s Tomato Paste
* All Bush’s Beans
1 Can (15 oz.) Chili Beans
1 Can (15 oz.) Kidney Beans, rinsed
1 Can (15 oz.) Great Northern Beans, rinsed
1/2 Cup of Water
1 Packet McCormick Chili Mix
1 Red Onion (medium), Chopped or Minced
1 Jalapeno Pepper, Unseeded and Chopped
3 Cloves Minced Garlic
1 Tbs Ground Cocoa Chili Blend (McCormick)
1/2 Tsp Ground Chipotle Chili Pepper (McCormick)
1 Tbs. Ground Roasted Cumin
2 Tsps Ground Cinnamon
1 Tbs of Cilantro Leaves
5 Dashes of Frank’s Hot Sauce or to taste.
Shredded Cheese, I used Grated Dutch Gouda (Topping) or Shredded Sharp Cheddar Cheese
Oyster Crackers (optional)

*Brown Buffalo in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Add all remaining spices and ingredients except 1 can of the tomato paste.
*ADD to slow cooker and add in the remaining 1 can of tomato paste and 1/2 cup of water.
*COVER with lid. Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).

*Serve in bowl or mug with cheese and the oyster crackers, A Tablespoon of fat-free sour cream, or serve with some home made cornbread.





Ore-Ida Waffle FriesOre Ida Waffle Fries

Share the great American potato with your family. Proudly nestled on the Oregon-Idaho border, Ore-Ida potato experts have been serving locally grown taters from the heartland of potato country since 1952. Ore-Ida Waffle Fries Crispy, Waffle-Cut French Fried Potatoes are made from 100% real, fresh peeled, American grown potatoes. Ore-Ida takes great care to cut, season and freeze them in under an hour to lock in all the delicious, freshly cooked flavor. Your family deserves the highest quality because, if it’s not Grade A, it’s not Ore-Ida.
Ore-Ida Waffle Fries Crispy:
* Made from 100% Grade A real potatoes
* 0g trans fat per serving
* 150 calories per serving

Nutrition Facts
Serving Size 8 pieces (89 g)
Per Serving % Daily Value*

Calories 150
Calories from Fat 54
Total Fat 6g 9%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 360mg 15%
Potassium 309.99mg 9%
Carbohydrates 22g 7%
Dietary Fiber 2g 8%
Sugars 0g
Protein 2g

Izzy’s Lean Corned Beef Sandwich w/ Ruffle’s Reduced Fat Chips

December 10, 2015 at 5:42 PM | Posted in Izzy's | Leave a comment
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Izzy’s Lean Corned Beef Sandwich w/ Ruffle’s Reduced Fat Chips


IZZY'S Light Cornbeef Sandwich 001
To start the morning I fried up some Turkey Goetta, a Scrambled Egg, and a toasted slice of Aunt Millie’s Light Whole Grain Bread. After Breakfast I had a few errands to run for Mom and myself, and back home. Cloudy and light rain but in the 50’s. I’ll take 50’s for mid December! Just puttered around the house doing a few things, not a lot going on. For dinner tonight I shut the kitchen down and went with an Izzy’s Lean tonight!



It doesn’t happen often but the Kitchen is Closed today. So I’m having my favorite Izzy’s, I would put Izzy’s Corned Beef up against any other. Plus with their “Lean’ version of the Corned Beef makes it healthier also. The sandwich contains 170 calories and 16 carbs per serving (1/2 Sandwich) and 340 calories and 32 carbs for a Full Sandwich. I had the Full, as usual, along with a serving of Ruffle’s Reduced Fat Potato Chips and their 80 calories and 17 carbs per serving. Then to go along with it all I had an ice-cold Diet Dr. Pepper, 0 calories and 0 carbs. For dessert later a Skinny Cow Chocolate Truffle Ice Cream Bar, starting to really like these.






Izzy’s famous corned beef—96% lean cut— on whole wheat bread. Served with pasta saladIzzy's
Calories/ Carbs
170/16 (1/2 Sandwich) 340/32 (Full Sandwich)




Ruffles Reduced Fat Ridged Potato Chips

Ruffles Reduced Fat Potato Chips, 8.0 oz. offer the same delicious flavor and crispiness with 25 percent less fat than Ruffles Reduced Fat Potato Chipsregular Ruffles Potato Chips. These delicious chips possess the classic ridges you appreciate when diving into a bowl of Ruffles Creamy Buffalo Ranch Dip. The 8.0-ounce bag is perfect for sharing with your family or for social gatherings. Enjoy these tasty potato chips, which have 25 percent less fat than regular Ruffles Potato Chips. While regular Ruffles Potato Chips have 10.0g of fat per 1.0 oz. serving, Ruffles Reduced Fat Ridged Potato Chips have 7.0g of fat per 1.0 oz. serving.
Ruffles Reduced Fat Potato Chips, 8.0 oz. provides the perfect rigidity for a full scoop of your favorite dip without breaking..These chips are the snackers’ dream and a hosts’ ideal option. Ruffles Reduced Fat Potato Chips, 8.0 oz. use the same quality potatoes and are packed with all the flavor of Original Ruffles.

Ruffles Reduced Fat Potato Chips
25 percent less fat than regular Ruffles Potato Chips (Regular Ruffles Potato Chips have 10.0g of fat per 1.0 oz. serving; Ruffles Reduced Fat Ridged Potato Chips have 7.0g of fat per 1.0 oz. serving)
* Ridges made for holding dip
* Great for snacks and parties
* Full of classic potato chip flavor
Ingredients: Potatoes, Vegetable Oil (Sunflower, Corn, And/Or Canola Oil), And Salt.

Perfect Picnic Side Dishes

September 2, 2015 at 5:20 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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With Summer’s last Holiday almost here, Labor Day Weekend, here’s some Perfect Picnic Side Dishes. Diabetes Friendly and Healthy side dishes and it’s all from the Diabetic Living Online website. http://www.diabeticlivingonline.com/



Perfect Picnic Side Dishes
Warm weather calls for outdoor picnics! Instead of heavy picnic food, bring one of these healthy picnic side dish ideas. Whether you’re looking for a diabetes-friendly picnic salad recipe or a lightened-up potato side dish, we have easy picnic recipes that will wow your friends and family.



Ranch Deviled EggsDiabetic living logo

Give your traditional deviled eggs recipe a little variety by substituting roma tomatoes and jalapenos for some of the egg whites. We cut the filling with Greek yogurt and the remaining egg whites instead of mayonnaise for a leaner picnic appetizer…..

Jicama Radish Slaw

Our healthier coleslaw recipe replaces the traditional fatty mayonnaise with a light rice vinegar and sesame oil dressing. The result is a colorful, low-carb picnic side dish with Asian-inspired flavor…..

Corn on the Cob with Cilantro-Lime Butter

Looking for diabetic picnic dish ideas? You can’t go wrong with classic corn on the cob. This easy side dish comes together with just six ingredients and weighs in at 9 grams of carb per serving……



* Click the link below to get all the Perfect Picnic Side Dishes


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