Sunday’s Pork Roast Dinner Recipe – Roasted Pork

January 19, 2020 at 6:02 AM | Posted in diabetes friendly, Diabetes Self Management, Pork, pork roast, Sunday’s Pork Roast Dinner Recipe | Leave a comment
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This week’s Sunday’s Pork Roast Dinner Recipe is a Roasted Pork. This week’s dish of Roasted Pork is a low-carb and succulent Asian-inspired recipe. Made using 2 Whole Pork Tenderloins, Reduced Sodium Soy Sauce, Dry Sherry, Garlic, and Red Pepper Flakes. It’s a Diabetic Friendly Dish and is only 199 calories and 2 net carbs per serving! A good pairing would be Rice or a Homemade Slaw. You can find this recipe at the Diabetes Self Management website where you’ll 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, 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/

Roasted Pork
A low-carb and succulent Asian-inspired dish!

Ingredients
3 tablespoons barbecue sauce
1 tablespoon reduced-sodium soy sauce
1 tablespoon dry sherry
2 cloves garlic, minced
1/2 teaspoon crushed Szechuan peppercorns or red pepper flakes
2 whole pork tenderloins (about 1 1/4 to 11/2 pounds total)

Directions
Yield:
4 servings

Serving size:
1/4 of total recipe

1 – Preheat oven to 350°F. Combine barbecue sauce, soy sauce, sherry, garlic, and peppercorns in small bowl.

2 – Brush one-fourth of mixture evenly over each roast. Place roasts on rack in shallow foil-lined roasting pan. Cook roasts 15 minutes; turn and brush with remaining barbecue sauce mixture. Continue to cook until internal temperature reaches 165°F when tested with meat thermometer inserted in thickest part of roast. (Timing will depend on thickness of pork; test at 30 minutes.)

3 – Transfer roast to cutting board; cover with foil. Let stand 10 to 15 minutes before carving. Internal temperature will continue to rise 5°F to 10°F during stand time. Slice diagonally and serve warm with rice, if desired. Or, for use in other recipes, cut into portions and refrigerate up to 3 days or freeze up to 3 months.

Variation: For Chinese Barbecued Pork, add 1 teaspoon red food coloring to barbecue sauce mixture. Prepare roasts as recipe directs. Roasts can be grilled over medium coals until an internal temperature of 155°F is reached. (Turn pork after 8 minutes; check temperature at 16 minutes.)

Nutrition Information:
Calories: 199 calories, Carbohydrates: 3 g, Protein: 32 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 101 mg, Sodium: 301 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/roasted-pork/

 

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Wild Rice Salad with Pecans and Preserved Fruits

January 19, 2020 at 6:01 AM | Posted in CooksRecipes, rice | Leave a comment
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I’m passing along a recipe for a Wild Rice Salad with Pecans and Preserved Fruits. It’s made using 2 different types of Rice, Wild Rice and Brown Rice. Some other ingredients you’ll be needing are Orange Juice, Shallots, Georgia Pecan Halves, Cranberries, Apricots, and Spices. You can find this recipe at the CooksRecipes website which has a huge selection of recipes to please all Tastes, Diets, and Cuisines so be sure to check it out today. Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Wild Rice Salad with Pecans and Preserved Fruits
Recipe Ingredients:
3/4 cup freshly squeezed orange juice
2 tablespoons granulated sugar
1 large lemon, juiced (about 1/3 cup)
1/8 cup plus 2 tablespoons olive oil – divided use
1 shallot, minced
2/3 cup Georgia pecan halves, cut in half lengthwise
1/2 teaspoon dried tarragon
1/4 cup dried cranberries
1/4 cup dried apricots, diced
1/4 cup currants
2 1/2 cups cooked wild rice
2 1/2 cups cooked brown rice
6 green onions, trimmed and thinly sliced
Kosher salt
White pepper

Cooking Directions:
1 – Place orange juice and sugar in a small pot over medium-high heat and reduce in volume by half. Cool completely. Add lemon juice and 2 tablespoons olive oil. Set aside.
2 – In large skillet, heat 1/8 cup olive oil and sauté shallots until slightly tender; add pecans and toast in the pan for 2 to 3 minutes on medium heat. Add tarragon and all of the dried fruits. Cook slowly for another 5 minutes or so. Season to taste with Salt and ground black pepper. Chill this mixture, about 1 hour
3 – Once all components are cold, mix rice, fruit mixture, green onions, and dressing. Season to taste with kosher salt and white pepper.
Makes 8 servings.
https://www.cooksrecipes.com/salad/wild_rice_salad_with_pecans_and_preserved_fruits_recipe.html

Kitchen Hint of the Day!

January 19, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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More egg whites, less egg……………………

An egg white has only 16 calories and 0 grams of fat compared with 54 calories and 5 grams of fat in an egg yolk. Try using 2 egg whites in place of 1 whole egg in almost any recipe.

Crock Pot Pork Back Ribs w/ Mashed Potatoes, Green Beans, and Texas Toast (Light)

January 18, 2020 at 6:32 PM | Posted in Pork, ribs | Leave a comment
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Today’s Menu: Crock Pot Pork Back Ribs w/ Mashed Potatoes, Green Beans, and Texas Toast (Light)

 

 

For Breakfast this morning I toasted a Thomas English Muffin and topped it with some Smucker’s Sugar Free Blackberry Jam. Also had a cup of Bigelow Decaf Green Tea. Cloudy and rain out today, high of 48 degrees. Took it easy today, I got up out of bed this morning and my walker slipped away from me and I hurt my back. Nothing serious but I’ll be taking it easy for today and tomorrow. Tonight its Mom’s favorite, Crock Pot Pork Back Ribs w/ Mashed Potatoes, Cut Green Beans, and Texas Toast (Light).

 

 

Mom wanted some of my Crock Pot Ribs so that’s what we are having tonight. I purchased the Ribs from Meijer yesterday. Last night before I went to bed I put half racks in a Hefty Gallon Plastic Bag then seasoned it JB’s Fat Boy All Purpose Rub and then covered it in JB’s Fat Boy Haug Waush BBQ Sauce to marinate all night in the fridge. Then this morning I got out the Crock Pot, lined it with a Reynold’s Crock Pot Plastic Liner, and sprayed that with Pam Non-Stick Spray and added a 1/4 cup of water. Got the Ribs out of the fridge, discarded the Hefty Bags, and put the racks in the Crock Pot where I let it cook and simmer, on low, for about 7 hours. Long up in the afternoon the aroma of the Ribs and BBQ Sauce start to fill the air!

 

After 7 hours the ribs are ready and now for the hard part of cooking them, getting them out whole without breaking them up! They’re that tender, when eating them you need no knife, the bones just slide out. Tender, moist and just full of flavor! For us JB’s Fat Boy Sauces and Rubs can’t be beat. The Ribs were incredible! Plus I love using that Crock Pot, no mess and with the plastic liner in the Crock Pot little to no clean-up. Just wipe it down and store it for the next time. And as always I would like to send out a big thank you to whom ever invented the Crock Pot Liners! I always use them when using the Crock Pot.

 

For a side dish I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better. Next I heated up a can of Del Monte Cut Green Beans. Then I also baked some slices of New York Bakery Light Texas Toast, It’s fewer calories, carbs, and fat than normal Texas Toast. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.

 

 

 

 

 

 

 

 

Pork Back Ribs – Pork ribs are a cut of pork popular in North American and Asian cuisines. The ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and then served.

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/

Kitchen Hint of the Day!

January 18, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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When canning leave the peel on………………

Canning tomatoes, pears, and plums without peeling them preserves the nutrients, prevents waste, and saves time. If you don’t prefer the texture of the peel, then by all means, remove it. But if you don’t mind it, there’s no reason not to keep it on. That being said, some fruits and vegetables should definitely be peeled:

* Peaches – canning peaches with a fuzzy peel is generally not as appetizing

* Citrus fruits – the peel on oranges, limes, lemons, and so on is bitter

* Beets – the peel is just too tough

Grilled Ham and Swiss on Sour Dough Bread w/ Baked Fries

January 17, 2020 at 6:48 PM | Posted in Boar's Head, Ore - Ida, Sargento's Cheese | Leave a comment
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Today’s Menu: Grilled Ham and Swiss on Sour Dough Bread w/ Baked Fries

 

 

For Breakfast this morning I had my morning cup of Bigelow Decaf Green Tea. 36 degrees and partly cloudy outside today. After I had the Tea I headed to Meijer for a few items. Stopped by the Bank ATM and then by McDonald’s to pick up Breakfast for Mom. Back home did laundry and cleaned and straightened the Pantry. For Dinner tonight I prepared a Grilled Ham and Swiss on Sour Dough Bread w/ Baked Fries.

 

 

I picked up a loaf the Goldminer California Sourdough Bread at Meijer. I love this Bread especially grilled! But don’t have too often because of the calories and carbs. To prepare the Sandwich I’ll need; Boar’s Head Sweet Slice Ham, Sargento Reduced Fat Swiss Cheese, French’s Yellow Mustard, Kraft Reduced Fat Mayo w/ Olive Oil, and Goldminer California Sourdough Bread. I used the flat top Griddle to grill it with. I sprayed the griddle with a very light coat of Pam Cooking Spray and spread about 1/2 tablespoon of Blue Bonnet Light Butter on it. Heated it on medium heat. I also turned the oven on at 425 degrees, for the Fries.

 

While the griddle was heating I got the Sandwich ready to grill. Took a slice of the Sour Dough Bread and topped it with some of the Kraft Mayo, the Boar’s Head Ham, the Sargento Swiss, French’s Mustard, and added the top slice of the Sour Dough Bread. I then Buttered the bottom and top halves of the Bread with Blue Bonnet Butter. With the griddle heated I grilled my Sandwich. Grilled the bottom half just over 3 minutes, then flipped it over and grilled the other side about 3 minutes. Until both sides were golden brown! I love Grilled Sandwiches!

 

I also baked some Ore Ida Crinkle Cut Fries, served with a side of Hunt’s Ketchup. For Dessert/Snack later a 100 Calorie Mini Bag of Snyder’s of Hanover Stick Pretzels with a Diet Peach Snapple to drink.

 

 

 

 

 

 

 

 

 

Boar’s Head Sweet Slice Boneless Smoked Ham
With natural juices.

Enjoy the exceptional flavor of a traditional bone-in ham without the bone. Available in the Deli retail case as a center of the plate item or at the Service Deli sliced by the pound for a sandwich of note.

Nutrition Facts
Serving Size 2 oz (56g)
Servings Per Container Varied
Amount Per Serving
Calories 60 Calories from Fat 20
% Daily Value*
Total Fat 2.5g 4%
Saturated Fat 1g 5%
Trans Fat 0g
Monounsaturated Fat 1.5g
Polyunsaturated Fat 0g
Cholesterol 20mg 7%
Sodium 520mg 22%
Potassium 160mg 5%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 10g 20%
http://boarshead.com/products/detail/11018-sweet-slice-brand-boneless-smoked-ham

 

 

 

Goldminer California Sourdough Bread – non-gmo square

Take your sandwich or favorite toast to the next level or use our squares as the base of breakfast casseroles or get crafty and try your hand at sandwich sushi!

Ingredients
ENRICHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE,

RIBOFLAVIN, FOLIC ACID), WATER, SALT, YEAST.
Allergens
CONTAINS: WHEAT. MAY CONTAIN SOYBEAN, EGGS AND TREE NUTS.

https://californiagoldminer.com/sourdough-breads

Jennie – O Turkey Recipe of the Week – Luau Turkey Tacos Tortilla Style

January 17, 2020 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 Luau Turkey Tacos Tortilla Style. To make this week’s dish you’ll need JENNIE-O® Extra Lean Ground Turkey Breast, Whole Wheat Tortillas, Red Bell Peppers, Spinach, Spices 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! http://www.jennieo.com/

Luau Turkey Tacos Tortilla Style
Ingredients
1 (20-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
½ cup finely diced red bell pepper
2 tablespoons chopped garlic
1½ tablespoons chopped ginger
1 teaspoon red chili flakes, if desired
⅓ cup rice wine vinegar
¼ cup low-sodium soy sauce
¼ cup fat-free low-sodium chicken broth
¼ cup finely chopped green onion
¼ cup finely chopped cilantro
8 whole wheat tortillas
2 cups finely cut spinach

Directions
1) In large non-stick skillet, cook ground turkey as specified on package. Always cook to well-done, 165ºF as measured by a meat thermometer. Add bell pepper, garlic, ginger and chili flakes, if desired. Cook 30 seconds or until fragrant. Do not brown the garlic or the dish will taste bitter. Add vinegar and cook 2 minutes, or until most of the vinegar has evaporated. Add soy sauce and cook 2 minutes until it reduces to about 2 tablespoons liquid in pan. Add broth and cook 2 minutes or until liquid reduces to about ¼ cup.
2) Remove from heat. Stir in green onions and cilantro. Cover to keep warm.
3) Place two tortillas on each plate and fill each half full with spinach and then top with ⅓ cup of the turkey mixture. Serve hot.
* Always cook to an internal temperature of 165°F.

Nutritional Information
Calories 400 Fat 7g
Protein 41g Cholesterol 70mg
Carbohydrates 44g Sodium 810mg
Fiber 3g Saturated Fat 2g
Sugars 2g
https://www.jennieo.com/recipes/905-luau-turkey-tacos-tortilla-style

Easy Turkey Sausage Egg Bake

January 17, 2020 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 to all of you; Easy Turkey Sausage Egg Bake. This one is made using JENNIE-O® All Natural* Turkey Sausage, Florentine Egg Substitute, Spinach, Skim Milk, Mustard, Whole Wheat Bread, and Cheddar Cheese. Start you morning off with a delicious and healthy Easy Turkey Sausage Egg Bake. Enjoy and Make the SWITCH in 2020 https://www.jennieo.com/

Easy Turkey Sausage Egg Bake
Treat yourself to breakfast by prepping this hearty, carb-conscious bake the night before — then just hop out of bed and pop it in the oven. Under 300 calories per serving!

INGREDIENTS
1 (16-ounce) package JENNIE-O® All Natural* Turkey Sausage
1 (15-ounce) carton Florentine flavored cholesterol-free real egg product
1 cup chopped spinach
2 cups skim milk
½ teaspoon ground mustard
5 slices whole grain 100% whole wheat bread, cut into cubes
1 cup shredded reduced-fat Cheddar cheese

DIRECTIONS
1) Cook sausage as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Drain and set aside. Whisk together eggs, spinach, milk and mustard.
2) Lightly spray 8 ramekins or 10-ounce custard cups with non-stick cooking spray. Divide the bread among the ramekins. Top with sausage and pour egg mixture (about ½ cup) into each cup. Cover and refrigerate several hours or overnight. To bake, heat oven to 350°F. Place ramekins or cups on baking sheet. Bake, uncovered, 30 minutes or until a knife inserted into the center comes out clean.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 260
Protein2 8g
Carbohydrates 12g
Fiber 1g
Sugars 4g
Fat 11g
Cholesterol 75mg
Sodium 900mg
Saturated Fat 5g
https://www.jennieo.com/recipes/652-easy-turkey-sausage-egg-bake

Kitchen Hint of the Day!

January 17, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Eat the skin………………

All fruits and veggies have nutrient and fiber dense skin, so if you have tender product don’t bother peeling them. Just make sure it is washed well. Carrots, sweet potatoes and beets all roast up great skin on.

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