Diabetic Dessert of the Week – MINI CHOCOLATE MINT CHEESECAKES

August 15, 2019 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dessert of the Week is – MINI CHOCOLATE MINT CHEESECAKES. Even with Diabetes you still enjoy a Delicious and Diabetic Friendly Dessert like MINI CHOCOLATE MINT CHEESECAKES. It’s only 100 calories and 9 carbs per serving! You can find this recipe along with all the other Diabetic Friendly Recipes at the Diabetic Gourmet website. So Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

MINI CHOCOLATE MINT CHEESECAKES

Ingredients

1/2 cup crushed gluten-free chocolate wafer cookies
1 tablespoon butter, melted
1 (8-ounce) package cream cheese, softened
1/4 cup sugar
1 egg or 1/4 cup egg substitute
1/3 cup chocolate chips, melted
1/3 cup chopped creame de menthe mint candy wafers
1/3 cup sour cream
1/2 teaspoon vanilla
1 cup sweetened whipped cream

Directions

1 – Heat oven to 325F.
2 – In small bowl, combine crushed cookie crumbs and melted butter.
3 – Press cookie crumb mixture into bottom of individual small tart dishes custard cups or mini muffin cups.
4 – In mixing bowl, beat cream cheese and sugar until blended.
5 – Add egg. Blend in melted chocolate, chopped candy, sour cream and vanilla.
6 – Pour evenly over crumbs.
7 -Bake 20 minutes.
8 – Cool. Refrigerate until serving.
9 – Before serving, top with a dollop of sweetened whipped cream.
NOTES:
Serve a decadent cheesecake to each of your guests at your next dinner party. They’ll be calling you the Host of the Year.

Recipe Yield: Makes 24 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 100
Fat: 6 grams
Saturated Fat: 3.5 grams
Sodium: 55 milligrams
Cholesterol: 25 milligrams
Protein: 1 grams
Carbohydrates: 9 grams
Sugars: 7 grams
https://diabeticgourmet.com/diabetic-recipes/mini-chocolate-mint-cheesecakes

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Jennie – O Turkey Recipe of the Week – Turkey Ham Stuffed Avocados

August 9, 2019 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 Turkey Ham Stuffed Avocados. Its Jennie – O Turkey Snacks and Appetizers this week! To make this delicious and healthy Snack you’ll need; JENNIE-O® Turkey Ham, Avocados, Cream Cheese, Tomatoes, Salt, Pepper, Cayenne Pepper, Egg Substitute, and Cotija Cheese. You can find this recipe at the Jennie – O Turkey website along with all the other Delicious and Healthy Jennie – O Recipes. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Turkey Ham Stuffed Avocados
In the mood to ham it up? Turkey Ham Stuffed Avocados are like loaded baked potatoes only better. Make them to enjoy a fast and nutritious snack with JENNIE-O® Turkey Ham anytime.

INGREDIENTS
4 avocados, halved and pitted
4 ounces cream cheese, softened
¼ cup chopped tomatoes
¼ teaspoon salt
¼ teaspoon ground black pepper
1 pinch cayenne pepper
1 cup egg substitute
10 ounces JENNIE-O® Turkey Ham, diced and browned
½ cup crumbled Cotija cheese

DIRECTIONS
1) Scoop flesh of each avocado, leaving about a ⅛-inch border and place in medium bowl. Add cream cheese, tomatoes, salt, pepper, and cayenne pepper; mix well to combine. Spoon mixture into avocado halves.
2) In medium non-stick skillet, over medium heat, cook eggs just until set. Place a small amount of egg on top of each avocado. Top with turkey ham and crumbled cheese.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 260
Protein 12g
Carbohydrates 10g
Fiber 6g
Sugars 2g
Fat 22g
Cholesterol 20mg
Sodium 580mg
Saturated Fat 6g
https://www.jennieo.com/recipes/1240-turkey-ham-stuffed-avocados

Diabetic Dessert of the Week – APPLE CHEESECAKE THURSDAY

July 18, 2019 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a comment
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Diabetic Dessert of the Week – APPLE CHEESECAKE THURSDAY

This weeks Diabetic Dessert of the Week is a APPLE CHEESECAKE. Apple Sauce, Cream Cheese, Equal Sweetener, Spices, and Sour Cream are just some of the ingredients you’ll need to make this Diabetic Friendly Recipe. The recipe is from the Diabetic Gourmet Magazine website where you’ll find a huge selection of Diabetic Friendly Recipes. Check it out today! Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

APPLE CHEESECAKE

Recipe Yield: Serves 8

Ingredients

Crust Ingredients

1-1/2 cups graham cracker crumbs
1/4 cup butter, melted
3 packets Equal sweetener*

Cheesecake Ingredients

2 packages (8 ounces each) reduced fat cream cheese, softened
24 packets Equal sweetener**
1-2/3 cups unsweetened applesauce
2 whole eggs
2 egg whites
2 tablespoons lemon juice
2 tablespoons cornstarch
3/4 teaspoon ground cinnamon
1/2 teaspoon apple pie spice
1 teaspoon vanilla extract
1 cup reduced fat sour cream
Fresh mint, optional
* Substitute 2 tablespoons Equal Spoonful for the packets.
** Substitute 1 cup Equal Spoonful for the packets.

Directions

1 – Preheat oven to 325F
For Crust:

2 – Combine all ingredients.
3 – Press mixture onto bottom and 1-inch up side of a 9-inch springform pan.
4 – Bake 10 minutes. Cool on wire rack while preparing Cheesecake.

For Cheesecake:

5 – Beat cream cheese and Equal in mixing bowl on medium speed of mixer until smooth and well combined.
6 – Mix in applesauce, eggs, egg whites and lemon juice until blended.
7 – Stir in cornstarch, cinnamon, apple pie spice and vanilla.
8 – Fold in sour cream until combined.
9 – Pour cheesecake mixture over baked crust.
10 – Bake 45 to 50 minutes or until center of cake is almost set.
11 – Cool on wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely. Cover and refrigerate several hours or overnight before serving.
12 – To serve, remove side of pan. Garnish with fresh mint, if desired. Cut cake into wedges.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 198
Fat: 13 grams
Sodium: 192 milligrams
Cholesterol: 57 milligrams
Protein: 6 grams
Carbohydrates: 15 grams
https://diabeticgourmet.com/diabetic-recipe/apple-cheesecake

Diabetic Dessert of the Week – ALMOND CHEESECAKE BARS

May 9, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dessert of the Week is – ALMOND CHEESECAKE BARS. Graham Crackers, Almonds, Reduced Fat Cream Cheese, Eggs, Reduced Fat Sour Cream are just some of the ingredients that make up this week’s recipe. Splenda No Calorie Sweetener replaces the Sugar in the recipe. The Dessert is 120 calories and 8 carbs per serving. The recipe is from the Diabetic Gourmet Magazine website where you’ll find a huge selection of Diabetic Friendly Recipes. Well Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

ALMOND CHEESECAKE BARS

Ingredients

Crust:

1/4 cup Splenda No Calorie Sweetener, Granulated
1 1/4 cups graham cracker or vanilla wafer crumbs
1/3 cup light butter, melted
1/4 cup toasted sliced almonds, finely ground
Filling:

12 ounces reduced fat cream cheese
1/2 cup Splenda No Calorie Sweetener, Granulated
2 large eggs
1/4 cup reduced fat sour cream
2-1/2 teaspoons vanilla extract
1 teaspoon almond extract
1/4 cup toasted, sliced almonds

Directions

1 – Preheat oven to 350 degrees F.
2 – Spray an 8×8 pan with non-stick cooking spray.
3 – Mix crust ingredients together in a mixing bowl. Mix well. Press into prepared pan. Bake 10-12 minutes or until firm.
4 – Mix cream cheese and Splenda Granulated Sweetener together until smooth. Add eggs, one at a time, scraping the sides of the bowl, and mixing well after each addition. Add sour cream and extracts; mix well. Pour over prepared crust.
5 – Bake in preheated oven for 40 to 47 minutes, or until firm.
6 – Top with toasted almonds.

Recipe Yield: Serves: 20 Serving Size: 1 bar

NUTRITIONAL INFORMATION PER SERVING:
Calories: 120
Fat: 8 grams
Saturated Fat: 3.5 grams
Sodium: 105 milligrams
Cholesterol: 35 milligrams
Protein: 4 grams
Carbohydrates: 8 grams
Sugars: 4 grams
https://diabeticgourmet.com/diabetic-recipes/almond-cheesecake-bars

Diabetic Dish of the Week – Roasted Eggplant Rolls

February 26, 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 – Roasted Eggplant Rolls. The perfect Appetizer, it’s only 77 calories and 12 carbs per serving (2 rolls with 2 tablespoons pasta sauce) Along with 2 Egg Plants you’ll need Cream Cheese, Sour Cream, Green Onion, Dried Tomatoes, Spinach Leaves, Herbs, and Pasta Sauce. The recipe is from one of my favorite sites, the Diabetes Self Management website. At the Diabetes site you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes Management Tips, Diabetes News, and much more so check it out today! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Roasted Eggplant Rolls
These eggplant rolls are pretty on a serving platter, full of herbs to make it the perfect Italian dish, and pair excellently with warmed pasta sauce.

Ingredients
2 medium eggplants (3/4 pound each)
2 tablespoons lemon juice
1 teaspoon olive oil
4 tablespoons (2 oz) fat-free cream cheese
2 tablespoons fat-free sour cream
1 green onion, minced
4 sun-dried tomatoes (packed in oil), rinsed, drained and minced
1 clove garlic, minced
1/4 teaspoon dried oregano
1/8 teaspoon black pepper
16 fresh stemmed spinach leaves
1 cup meatless pasta sauce

Directions
1. Preheat oven to 450 F. Spray 2 nonstick baking sheets with non-stick cooking spray; set aside. Trim ends from eggplants. Cut eggplants lengthwise into 1/4-inch-thick slices. Discard outside slices that are mostly skin (You will have about 16 slices total). Arrange slices in single layer on prepared baking sheets.

2. Combine lemon juice and olive oil in small bowl; brush lightly over both sides of eggplant slices. Bake 22 to 24 minutes or until slightly golden brown, turning once. Transfer eggplant slices to plate; cool.

3. Meanwhile, stir together cream cheese, sour cream, green onion, sun-dried tomatoes, garlic, oregano, and pepper in small bowl until blended.

4. Spread about 1 teaspoon cream cheese mixture evenly over each eggplant slice. Arrange spinach leaf on top, leaving 1/2-inch border. Roll up, beginning at small end. Lay rolls, seam side down, on serving platter. If making ahead, cover and refrigerate up to 2 days. Bring to room temperature before serving. Serve with warmed pasta sauce.

Yield: 8 servings (16 rolls).

Serving size: 2 rolls with 2 tablespoons pasta sauce.

Nutrition Facts Per Serving:
Calories: 77 calories, Carbohydrates: 12 g, Protein: 3 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 213 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/snacks-appetizers/roasted-eggplant-rolls/

One of America’s Favorites – Bagel and Cream Cheese

February 25, 2019 at 6:01 AM | Posted in One of America's Favorites | Leave a comment
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A bagel with cream cheese

A bagel and cream cheese (also known as bagel with cream cheese) is a common food pairing in American cuisine, the cuisine of New York City, and American Jewish cuisine, consisting in its basic form of an open-faced sandwich made of a bagel spread with cream cheese. The bagel is typically sliced into two pieces, and can be served as-is or toasted. The basic bagel with cream cheese serves as the base for other sandwiches such as the “lox and schmear”, a staple of delicatessens in the New York area, and across the U.S.

A bagel with cream cheese is common in American cuisine and the cuisine of New York City. In the United States, the bagel and cream cheese is often eaten for breakfast, and with smoked salmon is sometimes served for brunch. In New York City circa 1900, a popular combination consisted of a bagel topped with lox, cream cheese, capers, tomato, and red onion.

The combination of a bagel with cream cheese has been promoted to American consumers in the past by American food manufacturers and publishers. In the early 1950s, Kraft Foods launched an “aggressive advertising campaign” that depicted Philadelphia-brand cream cheese with bagels. In 1977, Better Homes and Family Circle magazines published a bagel and cream cheese recipe booklet that was distributed in the magazines and also placed in supermarket dairy cases.

In American Jewish cuisine, a bagel and cream cheese is sometimes called a “whole schmear” or “whole schmeer”, indicating a bagel with cream cheese. A “slab” is a bagel served with a slab of

A “lox and a schmear” refers to a sliced bagel with cream cheese and lox, a part of American Jewish cuisine.

cream cheese atop it. A “lox and a schmear” refers to a bagel with cream cheese and lox or smoked salmon. Tomato, red onion, capers and chopped hard-boiled egg are additional ingredients that are sometimes used on the lox and schmear. All of these terms are used at some delicatessens in New York City, particularly at Jewish delicatessens and older, more traditional delicatessens.

The lox and schmear likely originated in New York City around the time of the turn of the 20th century, when street vendors in the city sold salt-cured belly lox from pushcarts. A high amount of

salt in the fish necessitated the addition of bread and cheese to reduce the lox’s saltiness. It was reported by U.S. newspapers in the early 1940s that bagels and lox were sold by delicatessens in New York City as a “Sunday morning treat”, and in the early 1950s, bagels and cream cheese combination were very popular in the United States, having permeated American culture.

Both bagels and cream cheese are mass-produced foods in the United States. Additionally, in January 2003, Kraft Foods began purveying a mass-produced convenience food product named Philadelphia To Go Bagel & Cream Cheese, which consisted of a combined package of two bagels and cream cheese.

 

Jennie – O Turkey Recipe of the Week – Cucumber and Turkey Ham on Rye

December 28, 2018 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I have a couple of Appetizer recipes that are perfect for your New Year Eve’s Party. The first one is this week’s Jennie – O Turkey Recipe of the Week – Cucumber and Turkey Ham on Rye. Easy made and only 90 calories and 7 net carbs per serving! It’s made using JENNIE-O® Extra Lean Turkey Ham (25% water added) along with; small slices of Rye Bread, Cream Cheese, Cucumber, fresh Dill (OPTIONAL). Easy to make and just the perfect size Appetizer. Its from the Jennie – O Turkey website. Enjoy and Make the SWITCH for 2019! https://www.jennieo.com/

Cucumber and Turkey Ham on Rye
Mini sandwiches win over any party. Ready in just under 15 minutes, you’ll want to keep this turkey appetizer recipe handy for your next gathering.

INGREDIENTS
8 ounces sliced JENNIE-O® Extra Lean Turkey Ham, 25% water added, from the service deli
32 small slices rye bread
6 ounces cream cheese, softened
1 small cucumber, peeled and sliced
fresh dill, if desired

DIRECTIONS
1) Cut each slice of turkey ham into quarters; set aside. Spread bread pieces with cream cheese. Fold turkey quarters in half. Place turkey on cream cheese.
2) Top each piece with cucumber slice and garnish with fresh dill, if desired

COOKING INSTRUCTIONS
FULLY COOKED – READY TO EAT:
This product is fully cooked and is “Ready To Eat”.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 90
Protein 4g
Carbohydrates 8g
Fiber 1g
Sugars 1g
Fat 5g
Cholesterol 20mg
Sodium 260mg
Saturated Fat 2.5g
https://www.jennieo.com/recipes/29-cucumber-and-turkey-ham-on-rye

 

Jennie – O Extra Lean Turkey Ham, 25% water added
It’s ham — turkey style! JENNIE-O® Extra Lean Turkey Ham makes a tasty and nutritious addition to any sandwich or soup. It comes fully cooked and ready to use. Turkey Ham also has 2% or less salt and is gluten free! Find it in the deli section of the grocery store.

* GLUTEN FREE
* CONTAINS 2% OR LESS SALT
* FULLY COOKED
Ask for this product in the deli section of your grocery store.

NUTRITION INFORMATION
Serving Size 56 g
Calories 60
Calories From Fat 30
Total Fat 3.0 g
Saturated Fat 1.0 g
Trans Fat .0 g
Cholesterol 30 mg
Sodium 510 mg
Total Carbohydrates 2 g
Dietary Fiber 0 g
Sugars 1 g
Protein 8 g
Vitamin A 0%
Vitamin C 0%
Iron 2%
Calcium 0%
https://www.jennieo.com/products/56-extra-lean-turkey-ham-25prc-water-added

“Meatless Monday” Recipe of the Week – Black Bean Burritos

December 3, 2018 at 6:01 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Black Bean Burritos. Anything using Black Beans has to be good! Thank you to Trina for passing this recipe along to me. Enjoy and Eat Healthy in 2018!

 

Black Bean Burritos

Ingredients
2 (10 inch) flour tortillas
2 tablespoons extra light olive oil
1 small red onion, chopped
1/2 red bell pepper, chopped
1 teaspoon minced garlic
1 (15 ounce) can low-sodium black beans, rinsed and drained
1 teaspoon minced jalapeno peppers
3 ounces reduced-fat cream cheese
1/2 teaspoon sea salt
2 tablespoons chopped fresh cilantro
* Your favorite salsa or taco sauce (Optional)

Directions
1 – Wrap tortillas in foil and place in oven heated to 350 degrees F (175 degrees C). Bake for 15 minutes or until heated through.
2 – Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring.
3 – Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Stir cilantro into mixture.
4 – Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Serve immediately. Top with salsa or taco sauce.

Classic Skyline Chili Dip – Party Size

September 26, 2018 at 11:05 AM | Posted in Skyline Chili | 7 Comments
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With Football and the Fall weather here it’s time for some Classic Skyline Chili Dip – Party Size. Serve it with your favorite Chips or Crackers. Enjoy!

Classic Skyline Chili Dip – Party Size

What you need:

Classic Skyline Chili Dip – Party Size

9 x 13 Oven/Microwave Safe Pan

12 ounces of cream cheese softened to room temp
13 to 15 ounces of Skyline Chili
1 quart microwave safe bowl
12 ounces of Skyline Shredded Cheddar Cheese
Your favorite tortilla or corn chips

How to prepare:
1 – Preheat oven to 375 degrees
2 – Spread 12 ounces of cream cheese in an even layer into your pan
3 – Heat 13 to 15 ounces of Skyline Chili in covered 1 quart microwave safe bowl on high for 2 minutes
4 – Pour heated chili evenly over the cream cheese layer
5 – Place pan in preheated (375 degrees) oven for 10 minutes
6 – Remove from oven and top evenly with 12 ounces of Skyline Shredded Cheddar Cheese
7 – Let stand for 5 minutes
8 – Dig in! Scoop the Skyline Dip with your favorite tortilla or corn chip

http://www.skylinechili.com/index.php

http://www.skylinechili.com/promotions.php

One of America’s Favorites – Cheese and Crackers

September 24, 2018 at 5:02 AM | Posted in One of America's Favorites | Leave a comment
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Cheese and crackers

Cheese and crackers is a common dish consisting of crackers paired with various or multiple cheeses. It is also known as cheese and biscuits outside the United Kingdom, United States and Canada. Historically the fare of sailors, soldiers, and pioneers, it became popular in American restaurants and taverns around the 1850s. It is prepared using various types of cheeses, and is often paired with wine. Mass-produced cheese and crackers brands include Handi-Snacks, Ritz, Jatz and Lunchables.

 

 

Cheese and crackers with red wine and other foods

Cheese and crackers is a common snack food or hors d’oeuvre consisting of crackers paired with various cheeses. In the United States it has also been served as a dessert, with the addition of ingredients such as jam, jelly, marmalade or preserves. It is also commonly served at parties in the U.S., and in the Southern United States, it is relatively common for hot chili pepper jelly to be served atop cream cheese and crackers at cocktail parties. Cheese and crackers has a relatively high amount of protein, per the cheese as an ingredient.

Cheese and crackers is a common food-pairing that can serve to complement various cheeses, and the dish can be paired with wines. The cheese can be sliced or cubed, and served separately with crackers or pre-placed atop the crackers.

Cheese and crackers has been consumed by various sailors such as immigrants, whalers and explorers before refrigeration existed, using hardtack crackers and cheese. It has also been consumed by various land explorers.

Cheese and crackers with cubed cheddar cheese

Cheese and crackers increased in popularity circa the 1850s, when bakers began producing thinner crackers with a lighter texture compared to hard tack. During this time period, the combination was placed on restaurant menus as an after-dessert course and was also served in saloons. Cheese and crackers was a food ration used by soldiers during the American Civil War (1861–1865). Some soldiers at the time referred to cheese and crackers as a “square meal”. Cheese and hardtack was consumed along with dried venison meat by Ezra Meeker during his time on the Oregon Trail in 1852. In 1915, mountaineer Philip Rogers consumed cheese and hardtack along with raisins and nuts during his expedition around Mount Rainier in Washington state.

Circa the beginning of the 20th century, cheese and crackers was being prepared in homes and cooked by baking it and adding additional ingredients after cooking, such as paprika and mustard. At this time, the combination was sometimes served with soups and salads, and was used on salads for decades thereafter. It was also commonly served at parties beginning around this time. It was consumed as a dessert, rather than after-dessert by some during the Great Depression in the United States, and was sometimes consumed by President Franklin D. Roosevelt and Eleanor Roosevelt in the White House for dessert, along with other foods.

Starting in the 1950s, cheese and crackers was recommended as a snack for children by parenting experts, home economists and authors of cookbooks. The snack increased in popularity during the mid-1980s when Oscar Mayer introduced its Lunchables product, which included cheese, crackers and lunch meat, and occurred in part to boost the company’s lunch meat sales.

A Handi-Snack

Handi-Snacks is a mass-produced cheese and crackers snack food that is prepared using processed cheese. Lunchables is another commercial product that includes cheese and crackers as ingredients. Fancy cheese and crackers was a cheese and crackers lunch product purveyed by Oscar Mayer in the mid-1980s that included additional foods such as lunch meat and a dessert.

 

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