Appetizer of the Week – TANDOORI CHICKEN SKEWERS WITH MINT RAITA

October 17, 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 TANDOORI CHICKEN SKEWERS WITH MINT RAITA. To make this week’s recipe you’ll be needing Fat Free Plain Greek Yogurt, Reduced Fat Coconut Milk, Curry Powder, Garlic Cloves, Salt, Canola Oil, Skinless and Boneless Chicken Breast, Red Onion, Fresh Mint, and Lime Juice. The Dish is 121 calories and 7 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/

TANDOORI CHICKEN SKEWERS WITH MINT RAITA

Ingredients

1 cup fat-free plain Greek yogurt, divided
1/3 cup reduced fat coconut milk, divided
2 tsp. curry powder, mild or hot
1-2 finely chopped garlic cloves
3/4 tsp. sea salt, divided
1 Tbsp. canola oil
1 lb. skinless and boneless chicken breast
2 Tbsp. finely chopped red onion
2 Tbsp. chopped fresh mint
1 tsp. fresh lime juice
12 (8-inch) bamboo skewers

Directions

1 – In wide, shallow bowl or deep plate, combine 2 tablespoons of yogurt with 2 tablespoons of coconut milk, curry powder, garlic and 1/2 teaspoon salt. Mix in oil.
2 – Cut chicken lengthwise into 12 strips. Insert skewer into bottom of one chicken strip and work it up lengthwise to top. Repeat with remaining chicken. Place skewers in curry marinade and using your fingers, make sure it coats them. Cover with plastic wrap and refrigerate for 1 to 8 hours.
3 – Arrange marinated chicken on paper toweling and blot dry, removing all excess marinade. Heat large skillet over medium-high heat, then coat with cooking spray. Or heat stovetop griddle. Arrange skewers in one layer in pan and cook for 2 minutes, browning chicken. Using tongs, turn skewers and brown on another side, 2 minutes. Turn chicken and cook until it is opaque and hot around skewer at thickest part of chicken. Transfer skewers to serving plate.
4 – While chicken cooks, prepare the Raita. In bowl, combine remaining yogurt and coconut milk with onions, mint, lime juice and remaining salt. When possible, make Raita 30 minutes before serving chicken to allow its flavors to develop and meld. Serve it the day it is made.

Recipe Yield: Makes 4 servings for main course or a snack for 6 or 12 people

NUTRITIONAL INFORMATION PER SERVING:
Calories: 121
Fat: 7 grams
Saturated Fat: 3 grams
Sodium: 297 milligrams
Protein: 8 grams
Carbohydrates: 7 grams
https://diabeticgourmet.com/diabetic-recipes/tandoori-chicken-skewers-with-mint-raita

“Meatless Monday” Recipe of the Week – Tofu and Edamame Stir-Fry with Thai Coconut Sauce

July 27, 2020 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 Tofu and Edamame Stir-Fry with Thai Coconut Sauce. To make this week’s recipe you’ll be needing Extra Firm Tofu, Quick Cooking Rice, Vegetable Oil, Quick Cooking Rice, Vegetable Oil, Ginger, Garlic, Frozen Edamame, Curry Powder, Thai Red Curry Paste, Cashews, Coconut Milk, Fish Sauce, Sugar, and Salt. 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

Tofu and Edamame Stir-Fry with Thai Coconut Sauce
Recipe Ingredients:

1 (14-ounce) package extra firm tofu, drained
2 cups quick cooking rice
2 tablespoons vegetable oil
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 (16-ounce) bag frozen edamame, shelled
1 1/2 teaspoon curry powder
1/2 teaspoon Thai red curry paste
1/3 cup cashews
1 cup canned coconut milk
4 teaspoons fish sauce
2 teaspoons granulated sugar
1/4 teaspoon salt

Cooking Directions:
1 – Set tofu on a plate and cover with a paper towel. Set another plate on top and let stand briefly to extract excess water.
2 – Transfer tofu to a cutting board and cut into 1/2-inch cubes.
3 – Meanwhile, cook the rice according to package directions.
4 – Heat 1 tablespoon of the oil in a large nonstick skillet or wok over high heat. Add the tofu and cook, stirring occasionally, until lightly golden, about 5 to 7 minutes. Transfer tofu to a plate and reserve.
5 – Return the skillet to the heat and add the remaining oil. Stir in the ginger and garlic; cook 30 seconds.
6 – Add the edamame, stir fry and cook 5 minutes.
7 – Add the curry powder and curry paste; cook 1 minute, stirring.
8 – Add the tofu and cashews and cook 1 minute until hot.
9 – Stir in the coconut milk, fish sauce, sugar, and salt. Bring the mixture to a boil and cook, stirring occasionally, until slightly thickened, 3 to 4 minutes.
10 – Serve over the rice.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 529; Total Fat: 33g; Saturated Fat: 14g; Total Carbs: 59g; Fiber: 5g; Protein: 19g.
https://www.cooksrecipes.com/mless/tofu_and_edamame_stir-fry_with_thai_coconut_sauce_recipe.html

Turkey and Mango Chutney Sandwich

July 10, 2020 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s 2nd Jennie – O recipe is a recipe for a Turkey and Mango Chutney Sandwich. This one is made using JENNIE-O® Cracked Pepper Turkey Breast, Light Mayonnaise, Curry Powder, 12 Grain Bread, Lettuce Leaves, Cucumber, and Mango Chutney. A Sandwich to satisfy all! 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! https://www.jennieo.com/

Turkey and Mango Chutney Sandwich
This classic turkey and veggie sandwich is surprisingly good when topped with sweet mango chutney and curry. Ready in under 15 minutes and under 300 calories per serving.

INGREDIENTS
1 tablespoon light mayonnaise
½ teaspoon curry powder
4 slices 12-grain bread
2 lettuce leaves
4 ounces JENNIE-O® Cracked Pepper Turkey Breast, from the service deli
12 slices cucumber
2 tablespoons mango chutney

DIRECTIONS
1) In small bowl, combine mayonnaise and curry. Spread on 2 slices bread.
2) Top with lettuce, turkey and cucumber. Spread remaining bread with mango chutney. Place on cucumber

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 230
Protein 19g
Carbohydrates 27g
Fiber 5g
Sugars 7g
Fat 5g
Cholesterol 25mg
Sodium 670mg
Saturated Fat 1g
https://www.jennieo.com/recipes/612-turkey-and-mango-chutney-sandwich

 

Jennie – O Cracked Pepper Turkey Breast
JENNIE-O® Cracked Pepper Turkey Breast comes with flavors that pump up the pow in your salad or sandwich! With delicious cracked pepper seasoned turkey, you don’t need to add any other rubs, dressings or condiments. The flavor is all there, and it’s all you need. Look for it in the deli section of your grocery store.

* GLUTEN FREE
* PRE-SEASONED

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

NUTRITION INFORMATION
Serving Size56 g

Calories 50
Total Fat .5 g
Saturated Fat .0 g
Trans Fat .0 g
Cholesterol 25 mg
Sodium 450 mg
Total Carbohydrates 1 g
Dietary Fiber 0 g
Sugars 1 g
Added Sugars g%
Protein 12 g0%
Vitamin D mcg %
Calcium mg 0%
Iron mg 2%
Potassium mg %
https://www.jennieo.com/products/20-cracked-pepper-turkey-breast

Quick Turkey and Spinach Curry

June 12, 2020 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I’ve got another Delicious and Healthy Recipe from Jennie – O, Quick Turkey and Spinach Curry. This one is made using Curry Powder, Diced Tomatoes, Baby Spinach Leaves, Garbanzo Beans, JENNIE-O® OVEN READY™ Turkey, Mint, Tortillas, Mango Chutney, and Plain Non Fat Yogurt. 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! https://www.jennieo.com/

Quick Turkey and Spinach Curry
Try this recipe with any OVEN READY™ product.

Craving curry? With spinach, chickpeas, lean turkey, fresh mint and mango chutney, this East Indian weeknight dinner should do the trick and ready in under 30 minutes!

INGREDIENTS
2 tablespoons curry powder
1 (14.5-ounce) can diced tomatoes, undrained
2 cups packed baby spinach leaves
1 (15-ounce) can garbanzo beans, rinsed and drained
2 cups cubed leftover JENNIE-O® OVEN READY™ Turkey
¼ cup chopped fresh mint
4 tortillas, warmed
¼ cup mango chutney
⅓ cup plain non-fat yogurt

DIRECTIONS
1) In large skillet, heat curry powder 1 minute or until fragrant. Stir in tomatoes. Simmer 5 minutes or until thickened, stirring occasionally.
2) Add spinach, garbanzo beans, turkey and mint. Cook 2 to 3 minutes until spinach is wilted and turkey is hot.
3) Spread one side of each tortilla with chutney. Top with turkey mixture and yogurt.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 370
Protein 30g
Carbohydrates 51g
Fiber 8g
Sugars 7g
Fat 6g
Cholesterol 35mg
Sodium 940mg
Saturated Fat 0.5g
https://www.jennieo.com/recipes/618-quick-turkey-and-spinach-curry

Sunday’s Chicken Dinner Recipe – Tandoori-Spiced Game Hens

September 15, 2019 at 6:02 AM | Posted in chicken, Diabetes Self Management, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is – Tandoori-Spiced Game Hens. Made using fresh Cornish Game Hens, Plain Fat free Yogurt, Curry Powder, Sweet Paprika, Bottled Puréed Ginger, and Puréed Garlic. Mix the ingrdients, Marinate the Chicken, and Bake! The recipe is from the Diabetes Self Management website where you’ll find a huge selection of recipes to please everyone! You can subscribe to the Daibetes Self Management Magazine, one of my favorites! I left a link at the bottom of the post where you can subscribe. So Enjoy and Make 2019 aHealthy One! https://www.diabetesselfmanagement.com/

Tandoori-Spiced Game Hens

Ingredients
4 cups (32 ounces) plain fat-free yogurt
1 tablespoon curry powder
1 tablespoon sweet paprika
1 teaspoon bottled puréed ginger
1 teaspoon bottled puréed garlic
4 fresh Cornish game hens, all visible fat removed

Directions
1 – Combine yogurt with curry powder, paprika, ginger, and garlic in large bowl; mix well.

2 – Cut game hens in half by cutting through breast bone. Remove triangular breast bone; discard. Rinse hens.

3 – Place hens in resealable food storage bags. Divide yogurt mixture among hens; seal bags. Marinate in refrigerator 2 to 3 hours or overnight, turning bags once or twice.

4 – Preheat oven to 500°F. Remove hens from bags; discard marinade. Place hens, skin side down, on cutting board; brush off excess marinade. Place hens on racks lightly sprayed with nonstick cooking spray. Place racks in shallow baking pans. Bake 30 to 35 minutes or until no longer pink in center and juices run clear. Garnish, if desired, with fresh celery leaves.

Note: Remove the skin before serving to keep the fat at 4 grams per serving. With skin, the fat is 24 grams per serving, 7 of it saturated.

Yield: 8 servings.

Serving size: 1/2 game hen.

Nutrition Facts Per Serving:
Calories: 179 calories, Carbohydrates: 6 g, Protein: 28 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 110 mg, Sodium: 130 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/tandoori-spiced-game-hens/


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One of America’s Favorites – Country Captain

December 24, 2018 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Country Captain is a curried chicken and rice dish, which is popular in the Southern United States. It was introduced to the U.S. through Charleston, Savannah, New York and Philadelphia, but has origins in India. The dish was once included in the United States military Meal, Ready-to-Eat packs, in honor of it being a favorite dish of George S. Patton.

It has also appeared on television shows in both the United States and in the United Kingdom, with chefs Bobby Flay, Atul Kochhar and Cyrus Todiwala all cooking the dish. Todiwala served his

Country Captain

version to Queen Elizabeth II as part of her Diamond Jubilee celebrations.

In its basic form, country captain is a mild stew made with browned chicken pieces, onions, and curry powder. Almonds and golden raisins or zante currants are usually added. Many versions also call for tomatoes, garlic, and bell peppers. The dish is served over white rice. With the exception of the rice, it is meant to be cooked all in the same pot. Chef Mamrej Khan has referred to the dish as one of the first fusion dishes to be developed, making it part of the Anglo-Indian cuisine.

Country captain originated in India as a simple spatchcock poultry or game recipe involving onions and curry and possibly enjoyed by British officers. One theory is that an early 19th-century British sea captain, possibly from the East India Company, working in the spice trade introduced it to the American South via the port of Savannah. The dish remains popular amongst the communities in Mumbai, India. The “country” part of the dish’s name dates from when the term referred to things of Indian origin instead of British, and so the term “country captain” would have meant a captain of Indian origin, a trader along the coasts of India. Others claim that the word “captain” in the title is simply a corruption of the word “capon”.

In 1991, New York Times columnist Molly O’Neill researched the origin of the dish known as country captain, which had been a steady feature in southern cookbooks since the 1950s. Working with Cecily Brownstone, they discovered that the dish originally published in the United States in the pages of Miss Leslie’s New Cookery Book published in Philadelphia in 1857.[8] The recipe required a “fine full-grown fowl”. It also appeared in the kitchens of Alessandro Filippini, who was a chef with a restaurant on Wall Street in the 18th century.

Fans of the dish have included Franklin D. Roosevelt, who introduced it to George S. Patton. It was Patton’s love for the dish which subsequently resulted in it being added in his honor to the U.S. Army’s Meal, Ready-to-Eat field rations in 2000. A variety of Southern chefs have recipes for the dish, including Paul Prudhomme, Paula Deen and Emeril Lagasse. The dish was featured on an episode of Throwdown! with Bobby Flay in season 6 guest-starring Matt and Ted Lee. It also appeared on the BBC One cooking show, Saturday Kitchen, with chef Atul Kochhar cooking the regular chicken and rice version of the dish.

Chef Cyrus Todiwala cooked a variation of country captain on Saturday Kitchen. His version was similar to Shepherd’s Pie, in that the meat was baked under a layer of potato. He had previously cooked the dish for Queen Elizabeth II and the Duke of Edinburgh at Kirishna Avanti school in Harrow as part of the Queen’s Diamond Jubilee celebrations in 2012. That version of the dish used rare breed lamb from the Orkney Islands which had been fed on seaweed. The dish is also now on the menu of Todiwala’s London restaurant, Café Spice Namasté.

 

Soup Special of the Day! – Curried Cream of Vegetable Soup

May 15, 2016 at 5:27 AM | Posted in CooksRecipes, Soup Special of the Day | Leave a comment
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For the Soup Special of the Day its a Curried Cream of Vegetable Soup. Carrots, Cauliflower, Potatoes, and Onions all highlighted by Curry Powder. You can find this recipe from one of my favorite recipe sites, CooksRecipes. If you are looking for a certain recipe or just looking for recipe ideas check out the CooksRecipes site! http://www.cooksrecipes.com/index.html

 

 

Curried Cream of Vegetable Soup

The curry powder imparts a classic taste of India to this soup. Pair with warm, crusty rolls and a crisp green salad.

Recipe Ingredients:

4 cups water
2 large carrots, peeled and chopped Cooksrecipes 2
1/2 head cauliflower, chopped
1 medium potato, peeled and chopped
1 small onion, chopped
5 MAGGI Chicken Flavor Bouillon Cubes
1 1/2 teaspoons curry powder
1/4 teaspoon ground white pepper
1/4 teaspoon Worcestershire sauce
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk
2 tablespoons finely chopped chives (optional)

 

Cooking Directions:

1 – Boil water, carrots, cauliflower, potato, onion, chicken base, curry powder, pepper and Worcestershire sauce in stockpot; reduce heat to medium. Cook, stirring occasionally, for 17 to 20 minutes or until vegetables are tender.
2 – Transfer mixture to blender or food processor (in batches, if necessary); cover. Blend until almost smooth. Return to stockpot; stir in cream. Cook over low heat, stirring occasionally, for 10 to 12 minutes or until heated through. Sprinkle with chives before serving.
Makes 4 servings.

For Freeze Ahead: Prepare as above; do not sprinkle with chives. Cool soup completely. Place in airtight container; freeze for up to 2 months. Thaw overnight in refrigerator. Heat in medium saucepan over medium heat, stirring occasionally, for 15 to 20 minutes or until heated through. Sprinkle with chives before serving.

Nutritional Information Per Serving (1/4 of recipe): Calories: 180 Calories from Fat: 50 Total Fat: 6 g Saturated Fat: 4.5 g Cholesterol: 30 mg Sodium: 1500 mg Carbohydrates: 23 g Dietary Fiber: 4 g Sugars: 14 g Protein: 9 g.

http://www.cooksrecipes.com/soup/curried_cream_of_vegetables_soup_recipe.html

Easy Curried Chicken and Vegetable Stew

December 22, 2012 at 11:24 AM | Posted in chicken, vegetables | Leave a comment
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Easy Curried Chicken and Vegetable Stew
Ingredients:

1 16 ounce package Frozen Stew Vegetables
4 large Skinless Chicken Thighs or Skinless Chicken Breasts (1-1/2 to 1-3/4 pounds total)
1/4 teaspoon Black Pepper
1/4 teaspoon Sea Salt
1 10 3/4 ounce can Reduced-Fat and Reduced-Sodium Condensed Cream of Chicken Soup
2 teaspoons Curry Powder
1 tablespoon snipped fresh Cilantro
1 tablespoon snipped fresh Basil
Directions:

1. Place frozen stew vegetables in a 3-1/2- or 4-quart slow cooker. Top with chicken. Sprinkle with pepper and sea salt. In a small bowl stir together soup and curry powder. Pour soup mixture over all in cooker.
2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. Remove and discard the chicken bones and, if desired, break meat into large pieces. Sprinkle each serving with cilantro and basil.

Fried Catfish Nuggets w/ Hash Browns and Velveeta Shells and Cheese

November 15, 2012 at 6:20 PM | Posted in diabetes friendly, fish, potatoes, Velveeta/Kraft Dinners | Leave a comment
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Today’s Menu: Fried Catfish Nuggets w/ Hash Browns and Velveeta Shells and Cheese
It was Catfish Nuggets for dinner tonight. I used 2 pie pans to prepare the nuggets filling one with EggBeater’s seasoned with Paprika and in the other Italian Style Bread Crumbs. I seasoned the Catfish with McCormick Grinder Sea Salt and Black Peppercorn and then dipped each one in the Egg Beater’s, making sure each was well coated. Shaking off the excess Egg Beater I then rolled them in the Progresso Italian Style Bread Crumbs. I fried them in Canola Oil on medium heat about 4 – 5 minutes, turning once. They came up golden brown and delicious! Catfish fries up so good. Baking Fish is a lot healthier but Catfish is a Fish that tastes better fried. i als made a Remoulade Sauce. Made with Reduced Fat Mayo, Chili Sauce, and Horseradish Sauce along with some spices. I left the full recipe at the end of the post.
For sides I had Simply Potatoes Hash Browns and I also prepared an individual serving of Velveeta 2% Shells and Cheese. Easy to prepare, microwave 3 1/2 minutes, and just as good as fixing it from a box. For dessert later a Skinny Cow Frozen Ice cream Truffle Bar.

 

Remoulade Sauce

Ingredients

1 Cup Light Mayonnaise
2 tbsp Chili Sauce
1 tsp Garlic Salt
tsp Curry Powder, or to taste
1 Tbsp Hot Prepared Horseradish
1 tsp Dry Mustard

*Add all ingredients to jar or container
*Mix until well blended
*Refrigerate overnight or at least 4 hours before serving.

Baked Catfish Tenders & Remoulade Dipping Sauce w/ Scalloped Potatoes….

December 16, 2011 at 5:51 PM | Posted in baking, diabetes, diabetes friendly, fish, Food, Idahoan Potato Products | Leave a comment
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Today’s Menu: Baked Catfish Tenders & Remoulade Dipping Sauce w/ Scalloped Potatoes, Sweet Corn, and Healthy Life Whole Grain Bread.


Baked Catfish tonight. I used Kroger brand Catfish Tenders. Bake at 425 degrees for 25 minutes and they come out perfect every time! I made a Remoulade Dipping Sauce for them also. This Sauce is fantastic and goes well with almost all Fish. I’ll leave the recipe at the end of the post for the Sauce.

For sides we had Idahoan Scalloped Potatoes, Del Monte Sweet Corn, and Healthy Life Whole Grain Bread. The Idahoan Scalloped Potatoes are the easy and quick way for some Scalloped Potatoes. A breeze to make just mix the ingredients and bake at 450 degrees for 25 minutes and you have some delicious Scalloped Potatoes. Plus their only 160 calories and 20 carbs. For dessert later a slice of Pillsbury Nut Quick Bread with a scoop of Breyer’s Carb Smart Vanilla Ice Cream.

Remoulade Sauce

Ingredients

1 Cup Light Mayonnaise
2 tbsp Chili Sauce
1 tsp Garlic Salt
tsp Curry Powder, or to taste
1 Tbsp Hot Prepared Horseradish
1 tsp Dry Mustard

*Add all ingredients to jar or container
*Mix until well blended
*Refrigerate overnight or at least 4 hours before serving.

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