Kitchen Hint of the Day!
September 13, 2017 at 5:19 AM | Posted in Kitchen Hints | 2 CommentsTags: Baking, Cooking, Cooking Tips, Cranberries, Food, Grilling, Kitchen Hints, recipes
All about the Cranberry……..
Cranberry provides an astonishing array of phytonutrients. … Cranberries are a very good source of vitamin C, dietary fiber, and manganese, as well as a good source of vitamin E, vitamin K, copper and pantothenic acid.
Nutrition Facts
Cranberries
Amount Per 1 cup, whole (100 g)
Calories 46
% Daily Value*
Total Fat 0.1 g 0%
Saturated fat 0 g 0%
Polyunsaturated fat 0.1 g
Monounsaturated fat 0 g
Cholesterol 0 mg 0%
Sodium 2 mg 0%
Potassium 85 mg 2%
Total Carbohydrate 12 g 4%
Dietary fiber 4.6 g 18%
Sugar 4 g
Protein 0.4 g 0%
Diabetic Dish of the Week – Cranberry Apple Crisp
June 6, 2017 at 5:28 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a commentTags: Apples, Baking, Cooking, Cranberries, Cranberry Apple Crisp, dessert, Diabetes, Diabetic Dish of the Week, Diabetic Gourmet Magazine, Equal Sweetner, Food, Pecans, recipes
This week’s Diabetic Dish of the Week is a Cranberry Apple Crisp. Equal Sweetener replaces the Sugar in the dish. The recipe is off the Diabetic Gourmet Magazine website. The Diabetic Gourmet site has a large selection of Diabetic Friendly Recipes so check it out today. Enjoy and Eat Healthy! http://diabeticgourmet.com/
Ingredients
Filling:
3 cups peeled, cored, sliced apples
2 cups fresh or frozen thawed cranberries
1 cup Equal Spoonful*
Topping:
1/3 cup all-purpose flour
1/4 cup chopped pecans
1/4 cup stick butter or margarine, melted
1/2 cup Equal Spoonful**
* Substitute 24 packets Equal sweetener
** Substitute 12 packets Equal sweetener
Directions
1 – For Filling, combine apples, cranberries and 1 cup Equal in an ungreased 10-inch pie plate.
2 – For Topping, combine flour, pecans, melted butter and 1/2 cup Equal. Mix until well blended. Sprinkle flour mixture over apples and cranberries in pie plate.
3 – Bake in preheated 350F oven 55 to 60 minutes or until fruit is tender. Serve warm or at room temperature.
Nutritional Information (Per Serving)
Calories: 145
Protein: 1g
Sodium: 67 mg
Cholesterol: 0 mg
Fat: 8g
Carbohydrates: 18g
http://diabeticgourmet.com/recipes/html/876.shtml
It’s Nuts I tell you…….HARVEST TRAIL MIX
April 20, 2017 at 5:01 AM | Posted in nuts, NUTS COM | Leave a commentTags: Almonds, Baking, Cooking, Cranberries, Food, HARVEST TRAIL MIX, Nuts, NUTS COM, Pumpkin Seeds, Raisins, recipes, Snacks
This week from the nuts.com website (https://nuts.com/) its HARVEST TRAIL MIX. Go ahead and have a snack, a healthy snack! The HARVEST TRAIL MIX contains whole almonds, pumpkin seeds, cranberries, jumbo flame raisins, cashews and colorful M&Ms®.Also it has five grams of protein and three grams of dietary fiber. You can find a nice assortment of not only Snacks at the Nuts site (https://nuts.com/) but also a large selection of NUTS, DRIED FRUIT, CHOCOLATES and SWEETS, COFFEE and TEA, COOKING and BAKING, GIFTS, and more! You can purchase items in small amounts or in bulk. Plus there’s Everyday Free Shipping, see for details. Now here’s more on the HARVEST TRAIL MIX. Enjoy and Eat Healthy!
HARVEST TRAIL MIX
Our harvest trail mix is a satisfying way to fuel your next outdoor adventure. This mix has “modern harvest” staples such as whole almonds, pumpkin seeds, cranberries, jumbo flame raisins, cashews and colorful M&Ms®. One serving of harvest trail mix offers five grams of protein and three grams of dietary fiber.
Nutrition Facts
Serving size 40g (~1.4 oz.)
Amount per serving
Calories 201
Calories from Fat 106
%DV
Total Fat 12g 18%
Saturated Fat 2g 11%
Cholesterol 1mg 0%
Sodium 18mg 1%
Total Carbohydrate 19g 6%
Dietary Fiber 3g 12%
Sugars 14g
Protein 5g
Storage
Store in a cool dry place for up to 6 months. It is ok to refrigerate.
https://nuts.com/snacks/trail-mix/harvest-mix.html
Order securely online or call us:
800-558-6887 or 908-523-033
https://nuts.com/
Soup Special of the DAY! – Turkey Wild Rice Soup
January 15, 2017 at 6:08 AM | Posted in Jennie-O Turkey Products, soup, Soup Special of the Day | Leave a commentTags: carrots, Cooking, Cranberries, Food, Jennie - O Extra Lean Ground Turkey Breast, recipes, Soup, Soup Special of the Day, Switch, Turkey Wild Rice Soup, Wild Rice
This week’s Soup Special of the Day is Turkey Wild Rice Soup. Its made with JENNIE-O® Extra Lean Ground Turkey Breast along with Onions, Carrots, Wild Rice, and Cranberries. This one warms the insides up by just saying the name, Turkey Wild Rice Soup. It’s from the Jennie – O website which has a fantastic selection of healthy and delicious recipes. So Enjoy and Eat Healthy in 2017! https://www.jennieo.com/
Turkey Wild Rice Soup
Is this the greatest soup of all time? If it isn’t, it’s definitely in the running. Carrots, cranberries, hearty wild rice and a creamy, savory broth form a brilliant, magical soup that’s under 300 calories per serving.
INGREDIENTS
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
1 cup chopped onion
½ cup chopped carrots
6 cups water
2 tablespoons HERB-OX® chicken flavored bouillon granules
½ cup uncooked wild rice, rinsed
½ cup dried cranberries
½ teaspoon poultry seasoning
½ teaspoon dried thyme leaves
¼ teaspoon freshly ground pepper
½ cup flour
2 cups milk
DIRECTIONS
1) Cook turkey as specified on the package. Always cook to well-done, 165ºF as measured by a meat thermometer. Stir in onion and carrots. Cook over medium-high heat 3 to 5 minutes or until vegetable are tender.
2) Stir in water, bouillon granules, wild rice, cranberries, poultry seasoning, thyme and pepper; bring to boil. Reduce heat. Cover and simmer 45 to 55 minutes or until rice is tender.
3) In small bowl place flour. Gradually add milk, stirring until smooth. Stir flour mixture into soup. Cook over medium heat until soup bubbles and thickens slightly.
* Always cook to an internal temperature of 165°F.
RECIPE NUTRITION INFORMATION
PER SERVING
Calories290
Protein29g
Carbohydrates40g
Fiber3g
Sugars15g
Fat2g
Cholesterol45mg
Sodium140mg
Saturated Fat0.5g
https://www.jennieo.com/recipes/308-turkey-wild-rice-soup
Wild Rice and Cranberry Pilaf
October 30, 2016 at 5:10 AM | Posted in Jennie-O Turkey Products | Leave a commentTags: Baking, Barley, Cooking, Cranberries, Food, Jennie-O, recipes, Switch, Wild Rice, Wild Rice and Cranberry Pilaf
With the upcoming Holidays in the not so distant future I thought I would pass along a perfect side dish for your Holiday Meal from the Jennie – O website, Wild Rice and Cranberry Pilaf. Wild Rice, Barley, and Cranberries provides the great flavor! At the Jennie – O website (http://www.jennieo.com/) not only can you find delicious and healthy Turkey Recipes but you can also find Recipes for Side Dishes, Salads, and Desserts. Enjoy and Make the SWITCH!
Wild Rice and Cranberry Pilaf
Wild rice and barley pair with cranberries and orange zest in this flavorful side dish.
INGREDIENTS
¾ cup wild rice
3 cups chicken broth
½ cup pearl barley (not quick cooking)
½ cup dried cranberries
2 teaspoons grated orange peel
salt and pepper, if desired
DIRECTIONS
1) Heat oven 350°F. In large saucepan, combine wild rice and broth. Bring to boiling, reduce heat. Cover. Simmer 15 minutes. Stir in barley and dried cranberries.
2) Spoon in 1½-quart casserole. Cover. Bake 1 hour or until rice is tender and liquid is absorbed, stirring once. Fluff with fork. Stir in orange peel and salt and pepper, if desired.
RECIPE NUTRITION INFORMATION
PER SERVING
Calories170
Protein5g
Carbohydrates37g
Fiber4g
Sugars7g
Fat0.5g
Cholesterol0mg
Sodium470mg
Saturated Fat0g
http://www.jennieo.com/recipes/884-wild-rice-and-cranberry-pilaf
Warm Turkey Salad
October 2, 2016 at 5:05 AM | Posted in Jennie-O Turkey Products | Leave a commentTags: APPLE VINAIGRETTE, Baking, Cooking, Cranberries, Food, Grilling, Jennie - O Extra Lean Ground Turkey Breast, Kale, recipes, Walnuts, Warm Turkey Salad
Came across this recipe on the Jennie – O website along with the Soup, Warm Turkey Salad. Made with using JENNIE-O® Extra Lean Ground Turkey Breast. Too good not to share! Eat healthy and Make the SWITCH! https://www.jennieo.com/
Warm Turkey Salad
INGREDIENTS
4 cups peeled, diced butternut squash
1 cup peeled, diced beet
1 red bell pepper, diced
3 tablespoons olive oil, divided
1 tablespoon maple syrup
salt and freshly ground black pepper, if desired
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
8 cups chopped kale
2 teaspoons minced garlic
¼ teaspoon crushed red pepper flakes
½ cup dried cranberries
¼ teaspoon salt
½ cup chopped walnuts, toasted
APPLE VINAIGRETTE
¼ cup olive oil
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
1 teaspoon Dijon mustard
¼ teaspoon salt
⅛ teaspoon black pepper
DIRECTIONS
1) Heat oven to 400°F. Place squash, beets and bell pepper on rimmed baking sheet. Drizzle with 2 tablespoons olive oil, maple syrup and salt and pepper, if desired. Toss to coat. Roast 15 to 20 minutes or until tender, turning once.
2) In large skillet, crumble turkey. Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Remove from skillet. Set aside.
3) In same large skillet, heat 1 tablespoon olive oil over medium heat. Add kale. Cook 5 minutes or until wilted, stirring frequently. Stir in garlic and crushed red pepper flakes. Cook 1 minute.
4) Stir turkey, roasted vegetables and dried cranberries into skillet with kale. Pour vinaigrette over turkey mixture; toss to coat. Sprinkle with walnuts.
5) Apple Vinaigrette: In small jar with tight fitting lid, combine olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt and pepper. Cover tightly. Shake vigorously.
* Always cook to an internal temperature of 165°F.
RECIPE NUTRITION INFORMATION
PER SERVING
Calories340
Protein18g
Carbohydrates31g
Fiber6g
Sugars12g
Fat18g
Cholesterol30mg
Sodium170mg
Mean while back on the SayersBrook Bison Ranch…… Crazy Buffalo Meatballs
October 1, 2016 at 5:01 AM | Posted in SayersBrook Ranch | Leave a commentTags: Baking, Bison, Cooking, Cranberries, Crazy Buffalo Meatballs, Food, Lipton Onion Soup Mix, Meatballs, recipes, Sauerkraut, SayersBrook Bison Ranch
From the SayersBrook Bison Ranch we have a recipe for Bison Meatballs, Crazy Buffalo Meatballs. These are made using Ground Bison Burger, Eggs, Bread Crumbs, and a package of Lipton Onion Soup Mix. You can find this recipe on the SayersBrook website and you can purchase any of the SayersBrook cuts of Meat. You can select from Bison, Elk, Ostrich, Wild Boar, just to name a few. So check their site out soon, Eat Healthy! http://www.sayersbrook.com/
Crazy Buffalo Meatballs
Ingredients:
2 lbs. Ground Bison Burger
2 Eggs – Beaten
1 cup Bread Crumbs
1 pkg. Lipton Onion Soup Mix
Preparation:
Preheat oven to 350°. Mix ingredients, roll into bite-size meatballs. Place in 9 x 12 inch pan, set aside.
Sauce
1 can Sauerkraut (large rinsed once) 1 jar Chili Sauce
1 can Whole Cranberries in Cranberry 1 cup Brown Sugar Sauce
In separate bowl mix ingredients. Pour over meatballs. Bake 1 1/2 hours stirring once after 1 hour and again when done. Serve warm with toothpicks.
Jennie – O Recipe of the Week – Warm Turkey Salad
January 29, 2016 at 5:59 AM | Posted in Jennie-O Turkey Products | Leave a commentTags: Beets, Bell Peppers, Cooking, Cranberries, ENNIE-O® Extra Lean Ground Turkey Breast, Food, Jennie - O Recipe of the Week, recipes, Salads, Warm Turkey Salad
This week’s Jennie – O Recipe of the Week is a Warm Turkey Salad. This salad is loaded with nothing but healthy and delicious ingredients including; Butternut Squash, Beets, Red Bell Peppers, Kale, and JENNIE-O® Extra Lean Ground Turkey Breast. You can find this recipe on the Jennie – O website along with all the other fantastic recipes and tips, Enjoy! http://www.jennieo.com/
Warm Turkey Salad
Ingredients
4 cups peeled, diced butternut squash
Warm Turkey Salad
1 cup peeled, diced beet
1 red bell pepper, diced
3 tablespoons olive oil, divided
1 tablespoon maple syrup
salt and freshly ground black pepper, if desired
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
8 cups chopped kale
2 teaspoons minced garlic
¼ teaspoon crushed red pepper flakes
½ cup dried cranberries
¼ teaspoon salt
½ cup chopped walnuts, toasted
APPLE VINAIGRETTE
¼ cup olive oil
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
1 teaspoon Dijon mustard
¼ teaspoon salt
⅛ teaspoon black pepper
Directions
1 – Heat oven to 400°F. Place squash, beets and bell pepper on rimmed baking sheet. Drizzle with 2 tablespoons olive oil, maple syrup and salt and pepper, if desired. Toss to coat. Roast 15 to 20 minutes or until tender, turning once.
2 – In large skillet, crumble turkey. Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Remove from skillet. Set aside.
3 – In same large skillet, heat 1 tablespoon olive oil over medium heat. Add kale. Cook 5 minutes or until wilted, stirring frequently. Stir in garlic and crushed red pepper flakes. Cook 1 minute.
4 – Stir turkey, roasted vegetables and dried cranberries into skillet with kale. Pour vinaigrette over turkey mixture; toss to coat. Sprinkle with walnuts.
5 – Apple Vinaigrette: In small jar with tight fitting lid, combine olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt and pepper. Cover tightly. Shake vigorously.
* Always cook to an internal temperature of 165°F.
Nutritional Information
Calories 340 Fat 18g
Protein 18g Cholesterol 30mg
Carbohydrates 31g Sodium 170mg
Fiber 6g Saturated Fat 2.5g
Sugars 12g
Diabetic Dish of the Week – Cran-Orange Acorn Squash
January 5, 2016 at 6:33 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week | 2 CommentsTags: Baking, Brown Rice, Cooking, Cran-Orange Acorn Squash, Cranberries, Diabetes, Diabetic Dish of the Week, Food, recipes, Sage, Squash
For this week’s Diabetic Dish of the Week – Cran-Orange Acorn Squash. It’s only 130 calories and 26 net carbs per serving. The Acorn Squash is used as the bowl that all the ingredients will be served in. Enjoy!
Cran-Orange Acorn Squash
INGREDIENTS
3 small acorn or carnival squash, cut in half and seeded
5 tablespoons instant brown rice
3 tablespoons minced onion
3 tablespoons diced celery
3 tablespoons dried cranberries
Pinch ground or dried sage leaves
1 teaspoon butter, cut into bits
9 tablespoons orange juice
1/2 cup warm water
Directions
1 – Combine rice, onion, celery, cranberries, and sage in a small bowl. Stuff each squash halve with rice mixture; dot with butter. Pour 1 1/2 teaspoons orange juice into each squash over stuffing.
2 – Stand squash in slow cooker. Pour water into bottom of cooker. Cover, cook on low 2 1/2 hours or until squash are tender.
Tip
The skin of squash can defy even the sharpest knives. To make slicing easier, microwave the whole squash at HIGH 5 minutes to soften the skin.
Makes 6 servings
Nutrition
Serving Size 1/2 Squash with 1/2 cup stuffing
Calories 130, Total Fat 1g, Saturated Fat 0g, Protein 2g, Carbs 30g, Cholesterol 0mg, Fiber 4g, Sodium 10mg
Christmas Dishes – Cranberry Sauce
December 17, 2015 at 5:57 AM | Posted in One of America's Favorites | Leave a commentTags: Cooking, Cranberries, Food, One of America's Favorites, recipes, Sauce, Sauces, Sugar
Cranberry sauce or cranberry jelly is a sauce or relish made out of cranberries, commonly associated with Thanksgiving dinner in North America and Christmas dinner in the United Kingdom. There are differences in flavor depending on the geography of where the sauce is made: in Europe it is generally slightly sour-tasting, while in North America it is sweetened.
Cranberry sauce was first offered to consumers in North America in 1912. Canned cranberry sauce appeared on the market in 1941, allowing the product to be sold year-round.
The most basic cranberry sauce consists of cranberries boiled in sugar water until the berries pop and the mixture thickens. Some recipes include other ingredients such as slivered almonds, orange juice, zest, ginger, maple syrup, port, or cinnamon.
Commercial cranberry sauce may be loose and uncondensed, or condensed or jellied and sweetened with various ingredients. The jellied form may be slipped out of a can onto a dish, and served sliced or intact for slicing at the table.
Cranberry sauce is often eaten in conjunction with turkey for Christmas in the United Kingdom or Thanksgiving in the United States and Canada, and it is only rarely eaten or served in other contexts there.
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