Diabetic Dish of the Week – TOMATILLO TURKEY CHILI

April 17, 2018 at 5:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is a TOMATILLO TURKEY CHILI. Made using 1 lb. lean ground turkey meat, Jennie – O Extra Lean Ground Turkey Breast would be perfect! Onions, Bell Peppers, Jalapeno Peppers, Tomatillos, and Yogurt are just some of the other ingredients you’ll be using to prepare this healthy and delicious dish! The recipe is off the Diabetic Gourmet Magazine website which has a huge selection of Diabetic Friendly Recipes along with Diabetic News and Diabetes Management Tips. So check it out today. Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

TOMATILLO TURKEY CHILI
Ingredients

1 Tbsp. canola oil
1 cup chopped onion
2 medium green bell peppers, seeded and chopped
1 large red, orange or yellow bell pepper, seeded and chopped
1 lb. lean ground turkey meat
4 cloves garlic, minced
1-2 fresh Fresno or jalapeno peppers, seeded and finely sliced
1 Tbsp. coriander
1 Tbsp. oregano
1 tsp. chili powder, or to taste
1 tsp. cumin
Salt and freshly ground black pepper
2 cups diced tomatillos or 2 (11 oz.) cans
1 cup frozen yellow corn
1 (15 oz.) can no salt added pinto beans, rinsed and drained
2 cups low-fat, reduced-sodium chicken broth
1/3 cup finely chopped cilantro
1/3 cup chopped green onions
Lime wedges for garnish
1/2 cup non-fat, plain, Greek yogurt, optional

Directions

Quick cooking directions

In large pot, heat oil over medium-high heat. Add onion and bell peppers and saute until onion is translucent, about 5 minutes. Add turkey and saute until meat begins to brown, about 5 minutes. Stir in garlic, Fresno or jalapeno peppers, coriander, oregano, chili powder and cumin. Salt and pepper to taste. Saute 2 minutes, stirring often.
Add tomatillos, corn, beans and broth. Reduce heat, cover and simmer for a minimum of 20 minutes, stirring occasionally.
Divide chili among six serving bowls. Garnish with cilantro, green onions, lime wedges and yogurt, optional.
Slow cooking directions

In medium skillet, heat oil over medium-high heat. Saute onion and turkey until turkey almost cooked through, but still slightly pink, about 5 minutes.
In slow cooker, add turkey-onion mixture and remaining ingredients except cilantro, green onions, lime and yogurt. Stir until combined. Cook on low for 6 hours or on high for 4 hours, stirring occasionally.
Divide chili among six serving bowls. Garnish with cilantro, green onions, lime wedges and yogurt, optional.

Recipe Yield: Makes 6 servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 256
Fat: 9 grams
Saturated Fat: 2 grams
Fiber: 8 grams
Sodium: 75 milligrams
Protein: 19 grams
Carbohydrates: 29 grams
https://diabeticgourmet.com/diabetic-recipes/tomatillo-turkey-chili

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Diabetic Dish of the Week – CHEESY SCALLION OMELET

April 15, 2018 at 5:02 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | 2 Comments
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This week’s Diabetic Dish of the Week is a CHEESY SCALLION OMELET. Got the perfect recipe for Breakfast or Brunch, CHEESY SCALLION OMELET. Made using fat-free liquid egg substitute along with scallions, and Smooth Sensations Cream Cheese Spread Classic Cream 1/3 Less Fat. Only 150 calories and 5 carbs per serving! You can find this recipe along with all the other Diabetic Friendly Recipes at the Diabetic Gourmet Magazine website. So enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

CHEESY SCALLION OMELET

CHEESY SCALLION OMELET

Ingredients

3/4 cup fat-free liquid egg substitute
1/4 cup finely chopped scallions
1/8 teaspoon garlic powder
1/8 teaspoon black pepper
1 wedge Smooth Sensations Cream Cheese Spread Classic Cream 1/3 Less Fat

Directions

Mix egg substitute, scallions & seasonings in a medium bowl.
Bring a skillet sprayed with nonstick spray to medium heat. Add mixture, cover & cook 3 minutes or until set.
Transfer to plate, spread wedge over half and fold over. Super simple & delicious!

Recipe Yield: Yield: 1 serving

NUTRITIONAL INFORMATION PER SERVING:
Calories: 150
Fat: 4 grams
Sodium: 500 milligrams
Protein: 21 grams
Carbohydrates: 5 grams
https://diabeticgourmet.com/diabetic-recipes/cheesy-scallion-omelet

Diabetic Dish of the Week – GRAHAM-CRACKER CRUSTED COD

April 10, 2018 at 5:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is a GRAHAM-CRACKER CRUSTED COD. Cod with a Graham Cracker Crust! It’s only 230 calories and 9 carbs per serving. It’s from the Diabetic Gourmet Magazine website (https://diabeticgourmet.com/) At the website you’ll find a large selection of Diabetic Friendly Recipes along with Diabetes Management Tips and Diabetes News. So check it out today! Well Enjoy and Eat Healthy in 2018!

GRAHAM-CRACKER CRUSTED COD

Ingredients

1 lb tilapia, cod, haddock or other medium-firm fish fillets, about 3/4 inch thick
1/2 cup graham cracker crumbs (about 8 squares)
1 teaspoon grated lemon peel
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup fat-free (skim) milk
2 tablespoons canola oil
2 tablespoons chopped toasted pecans

Directions

1 – Move oven rack to position slightly above middle of oven. Heat oven to 500F.
2 – Cut fish fillets crosswise into 2-inch-wide pieces. In shallow dish, mix cracker crumbs, lemon peel, salt and pepper. Place milk in another shallow dish.
3 – Dip fish into milk, then coat with cracker mixture. Place in ungreased 13×9-inch pan. Drizzle oil over fish; sprinkle with pecans.
4 – Bake about 10 minutes or until fish flakes easily with fork. Toasting nuts adds a lot of great flavor. To toast nuts, bake uncovered in ungreased shallow pan in 350F oven 6 to 10 minutes, stirring occasionally, until light brown.

NOTES:
This graham cracker coated cod can be on your dinner table in just 25 minutes.

Recipe Yield: Yield: 4 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 230
Fat: 12 grams
Saturated Fat: 1.5 grams
Sodium: 300 milligrams
Cholesterol: 60 milligrams
Protein: 23 grams
Carbohydrates: 9 grams
Sugars: 5 grams
https://diabeticgourmet.com/diabetic-recipes/graham-cracker-crusted-cod

Diabetic Dish of the Week – ITALIAN PORK PITA POCKETS

April 3, 2018 at 5:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week – ITALIAN PORK PITA POCKETS. Boneless Pork Chops, Bell Peppers, Mushrooms, and Red Onion are just some of the ingredients to make this week’s Dish. It’s 188 calories and 21 carbs per serving. The recipe comes from one of my favorite recipe sites, the Diabetic Gourmet Magazine website. The Diabetic Gourmet site has a huge selection of Diabetic Friendly Recipes along with Diabetic News and Diabetic Management. Be sure to check it out today. Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

ITALIAN PORK PITA POCKETS

Ingredients

8 boneless pork chops, thin, about 2 ounces each
2 green bell peppers, each cut into 8 lengthwise strips
2 portabello mushrooms, cut into 8 slices
1 large red onion, cut into 8 wedges, separagted
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1/2 teaspoon Italian seasoning
2 teaspoons red pepper flakes, crushed
1 teaspoon fennel seed
8 pita pocket bread halves
4 slices mozzarella cheese, (2 ounce each), low-fat, part skim, cut in half

Directions

1 – Heat oven to broil.
2 – Coat a large baking pan with cooking spray.
3 – Arrange pork chops and vegetables in a single layer on baking pan.
4 – In a small bowl, combine vinegar, oil, Italian seasoning, red pepper flakes and fennel seed. Brush mixture on both sides of pork.
5 – Broil 5 to 6 inches from heat for about 6 to 10 minutes, or until pork has internal temperature on a thermometer reads 160 degrees F and vegetables are crisp-tender.
6 – Remove from oven; divide pork and vegetables among pita pocket breads. Add 1 slice of cheese to each sandwich.
NOTES:
What better way to eat your vegetables than from an Italian-inspired pita sandwich? Use different colored bell peppers for a festive look.

Recipe Yield: Yield: Makes 8 sandwiches (4 servings)

NUTRITIONAL INFORMATION PER SERVING:
Calories: 188
Fat: 6 grams
Saturated Fat: 2 grams
Sodium: 280 milligrams
Cholesterol: 75 milligrams
Protein: 21 grams
Carbohydrates: 21 grams
https://diabeticgourmet.com/diabetic-recipes/italian-pork-pita-pockets

Diabetic Dish of the Week – CANDIED YAMS

March 27, 2018 at 5:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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Diabetic Dish of the Week – CANDIED YAMS TUESDAY

This week’s Diabetic Dish of the Week is – CANDIED YAMS. Here’s the perfect Diabetic Friendly side dish for your Easter Dinner, CANDIED YAMS. Yans, Brown Sugar, Raisins, and Nutmeg are just a few the ingredients making up the recipe. The recipe is off one om favorite Recipe Sites- the Diabetic Gourmet Magazine website (https://diabeticgourmet.com/) At the Diabetic Gourmet site you’ll find a huge selection of Diabetic Friendly Recipes for Appetizer, Soup and Salad, Entree, and Dessert items! Along with Diabetic Management Tips and Diabetic News. So check it out today! Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

CANDIED YAMS

Ingredients

6 medium yams, boiled in skin until tender (about 20 – 30 minutes)
1/3 cup raisins*
1 Tbsp brown sugar
3 Tbsp sugar substitute
2 tsp cinnamon
1/2 tsp nutmeg
Ground cloves to taste
1/3 cup low-calorie margarine
1 cup cold water

Directions

1 – Preheat the oven to 350F.

2 – Cool yams, peel, and slice lengthwise.

3 – Place the yam slices in a covered baking dish. 4 – Sprinkle the raisins over the yams.

5 – In a separate bowl, mix the brown sugar, sugar substitute, and spices; sprinkle over the yams. Dot with margarine and add water.

6 – Cover the baking dish and bake for 30 minutes.

7 – Remove the cover, then bake another 15 – 20 minutes.

* Note: If you leave out the raisins, it reduces the nutritional information by these amounts: 3.2g carbohydrate; 2.4 g sugars; 12 calories; Fiber 0.2g.

Recipe Yield: 12 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 81
Fat: 3 grams
Sodium: 63 milligrams
Protein: 1 grams
Carbohydrates: 14 grams

Recipe Yield: 12 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 81
Fat: 3 grams
Sodium: 63 milligrams
Protein: 1 grams
Carbohydrates: 14 grams
https://diabeticgourmet.com/diabetic-recipe/candied-yams

“Meatless Monday” Recipe of the Week – PENNE MEDITERRANEAN DELIGHT SALAD

March 19, 2018 at 5:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – PENNE MEDITERRANEAN DELIGHT SALAD. Dreamfields Penne Rigate, Cherry Tomatoes, Red Onion, and Green Olives are just some of the ingredients that make up this week’s recipe. The recipe is from the Diabetic Gourmet Magazine website. If you’re looking for Diabetic Friendly recipes of any type, check out the Diabetic Gourmet site! Enjoy and eat Healthy in 2018! https://diabeticgourmet.com/

PENNE MEDITERRANEAN DELIGHT SALAD

Ingredients

2 cups (dry) Dreamfields Penne Rigate
1 cup red and/or yellow cherry tomatoes, cut in half
2/3 cup prepared hummus
1/2 cup chopped red onion
1/3 cup black and/or green pitted Greek olives, cut in half
1/4 cup crumbled feta cheese
1/4 cup chopped fresh basil
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1 tablespoon capers, drained
1/2 teaspoon each salt and ground black pepper
2 tablespoons toasted pine nuts

Directions

  • Prepare pasta according to package directions. Rinse in cold water and drain well.
    Gently toss remaining ingredients except pine nuts with pasta. Refrigerate, covered, to chill.
    Sprinkle with pine nuts before serving.
    NOTES:
    Hummus makes a very delicious and different pasta salad dressing. This recipe can serve as a filling lunch salad. If the mixture is dry, drizzle some additional olive oil to moisten. Add the pine nuts just before serving.

Recipe Yield: Makes 4 servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 440
Calories from fat: 54
Fat: 22 grams
Saturated Fat: 4 grams
Fiber: 9 grams
Sodium: 1154 milligrams
Cholesterol: 8 milligrams
Protein: 14 grams
Carbohydrates: 0 grams
https://diabeticgourmet.com/diabetic-recipes/penne-mediterranean-delight-salad

Diabetic Dish of the Week – ITALIAN BEEF STUFFED SHELLS MARINARA

February 27, 2018 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is – ITALIAN BEEF STUFFED SHELLS MARINARA. You can this dish using a Cooked Beef Pot Roast or Brisket. Which will be stuffed into Jumbo Pasta Shells along with all the other ingredients. The recipe is from one of my favorite recipe websites, the Diabetic Gourmet Magazine. The Diabetic Gourmet site has a huge selection of Diabetic Friendly Recipes along with tips on how to Manage your Diabetes also. So check the site out today. Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

 

ITALIAN BEEF STUFFED SHELLS MARINARA

Ingredients

12 ounces cooked beef pot roast or brisket
20 uncooked jumbo pasta shells (about 8 ounces)
Filling:

1 cup low fat cottage cheese
3/4 cup grated Parmesan cheese, divided
1 large egg, slightly beaten
1 tablespoon chopped fresh parsley or 2 teaspoons dried parsley leaves
2 cloves garlic, minced
Sauce:

1 jar (24 ounces) pasta sauce
Salt and pepper (optional)
Chopped fresh basil (optional)

Directions

1 – Preheat oven to 375F. Prepare pasta shells according to package directions; drain. Set aside. Shred beef pot roast with two forks.
2 – Meanwhile, combine pot roast, cottage cheese, 1/2 cup Parmesan cheese, egg, parsley and garlic in large bowl.
3 – Fill shells evenly with beef mixture. Spread 1 cup pasta sauce on bottom of 11 X 7-inch glass baking dish. Arrange shells in dish; top with remaining sauce.
4 – Cover with aluminum foil.
5 – Bake in 375F oven 20 minutes or until heated through.
6 – Remove foil; sprinkle with remaining 1/4 cup cheese.
7 – Bake, uncovered, 5 to 8 minutes or until cheese is slightly browned and sauce is bubbly.
8 – Season with salt and pepper, if desired. Garnish with basil, if desired.

Recipe Yield: Makes 4 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 364
Fat: 13 grams
Saturated Fat: 5 grams
Fiber: 4 grams
Sodium: 238 milligrams
Cholesterol: 119 milligrams
Protein: 40 grams
Carbohydrates: 20 grams
https://diabeticgourmet.com/diabetic-recipes/italian-beef-stuffed-shells-marinara

Soup Special of the Day!……Ten Vegetable Soup

February 25, 2018 at 6:03 AM | Posted in Diabetic Gourmet Magazine, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is a Ten Vegetable Soup. The Ten Vegetables you’ll be using are carrots, cabbage, cauliflower, celery, canned tomatoes, leek, onion, Swiss chard, a potato and parsley. The recipe makes 10 servings and is 70 calories and 7 net carbs per serving. This is another delicious and healthy recipe from the Diabetic Gourmet Magazine website. Check the Diabetic Gourmet site out for all their many Diabetic Friendly Recipes. Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

 

Ten Vegetable Soup
With Ten Vegetable Soup, you combine terrific-tasting and healthy carrots, cabbage, cauliflower, celery, canned tomatoes, leek, onion, Swiss chard, a potato and parsley. Tossing them all into a pot takes less than 30 minutes. The result is enough to eat for several days — and it also freezes nicely.

Makes 10 servings. Per serving: 1 cup

Ingredients

2 Tbsp. extra virgin olive oil
3 cups chopped green cabbage, quartered and cut crosswise into 1/2-inch strips (or purchase already shredded)
1 cup cauliflower florets, 1-inch pieces
1 medium leek, sliced, use white and 1-inch of light green part
1 small onion, chopped
1 medium carrot, chopped
1 medium celery stalk, chopped
1 (14.5-oz.) can no salt added diced tomatoes
4 cups low-fat, reduced-sodium chicken or vegetable broth
1 medium yellow-fleshed potato, diced
1/4 cup chopped flat-leaf parsley
1 Tbsp. dried thyme
1 1/2 packed cups Swiss chard or spinach, cut crosswise into 1/2-inch strips
Salt and freshly ground pepper, to taste
Pinch of red pepper flakes or cayenne, optional
Grated Parmesan cheese, optional

Directions

1 – In large Dutch oven or heavy soup pot with tight-fitting cover, heat oil over medium-high heat. Add cabbage, cauliflower, leek, onion, carrot and celery and stir to coat them with oil. Cook until cabbage is limp and onion translucent, 4-5 minutes, stirring occasionally. Cover, reduce heat to medium-low and cook gently until vegetables release their juices, about 8 minutes.
2 – Add tomatoes with their liquid, broth, potato, parsley and thyme. Increase heat to medium-high until liquid boils, then cover, reduce heat, and simmer soup for 10 minutes. Add Swiss chard and simmer for 10 minutes. Season soup to taste with salt and pepper; let sit for 15 minutes before serving. If desired refrigerate for up to 4 days, reheating in covered pot over medium heat. Or divide cooled soup among resealable freezer bags and freeze. This soup keeps in freezer for up to 2 months.

Nutritional Information Per Serving:
70 calories
3 g fat
less than 1 g sat fat
9 g carbohydrates
3 g protein
2 g fiber
253 mg sodium
https://diabeticgourmet.com/articles/diabetic-meals-10-healthy-soup-and-chowder-recipes/

Diabetic Dish of the Week – SHRIMP SCAMPI

February 20, 2018 at 6:03 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is – SHRIMP SCAMPI. This delicious dish is only 172 calories and 3 carbs per serving! It’s from one of my favorite sites the Diabetic Gourmet Magazine website. If you are looking for Diabetic Friendly recipes check out the Diabetic Gourmet site! You’ll find a huge selection of recipes along with Diabetic Management Tips and Diabetes News. Check it out today. Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

SHRIMP SCAMPI

Ingredients

1 tablespoon butter
2 tablespoons olive oil
4 cloves garlic, finely chopped
1 pound large or medium shrimp, peeled and deveined
1/4 cup dry white wine
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon dry seasoned bread crumbs
2 tablespoons chopped fresh parsley

Directions

1 – Heat butter and oil in large non-stick skillet over high heat. When butter starts to brown, add garlic. Lower heat; cook 1 minute, stirring to prevent garlic from overbrowning.
2 – Add shrimp; cook 2 minutes, stirring occasionally. Add wine, lemon juice, salt and pepper; cook 2 minutes or until shrimp are cooked through. Stir in bread crumbs and parsley. Serve immediately.

Recipe Yield: Serves: 4

NUTRITIONAL INFORMATION PER SERVING:
Calories: 172
Fat: 11 grams
Sodium: 473 milligrams
Cholesterol: 142 milligrams
Protein: 15 grams
Carbohydrates: 3 grams
https://diabeticgourmet.com/diabetic-recipes/shrimp-scampi

“Meatless Monday” Recipe of the Week – PORTABELLO MUSHROOM STROGANOFF

February 19, 2018 at 6:01 AM | Posted in Diabetic Gourmet Magazine, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – PORTABELLO MUSHROOM STROGANOFF. Using 2 packages of Skinny Noodles Spinach Fettuccine along with Onion, Portobello Mushrooms, Vegetable Broth, Fat Free Sour Cream, and Seasoning. 180 Calories and 21 Net Carbs per serving. You can find this recipe at the Diabetic Gourmet Magazine website. The Diabetic Gourmet site has a huge selection of Diabetic Friendly Recipes along with Diabetes Management Tips, Diabetes News, and more so be sure to check it out today. Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

PORTABELLO MUSHROOM STROGANOFF

Ingredients

2 (8 oz) packages Skinny Noodles Spinach Fettuccine
2-3 Tbsp olive oil
1 large onion, diced
1 lb. portobello mushrooms, sliced
1-1/2 Cup vegetable broth
1 cup fat-free sour cream
2 Tbsp cornstarch
Salt and pepper to taste

Directions

1 – Drain Skinny Noodles Spinach Fettuccine into a colander and rinse well with warm water. Drain and set aside.
2 – Add olive oil to large skillet on medium heat. Stir in onion and cook until soft; turn heat up to medium-high, add mushrooms and cook until browned and limp. Remove to a bowl and set aside.
3 – Add broth to the same skillet, stirring and mixing any onion/mushroom bits from skillet.
4 – Bring to a boil and cook to reduce mixture by 30 percent.
5 – Reduce heat and add back the mushroom/onion mixture.
6 – Remove pan from heat.
7 – Mix together the sour cream and cornstarch, and pour into the skillet to blend with the mushroom/onion mixture.
8 – Return skillet to the burner, add salt and pepper to taste and stir until the sauce thickens.
9 – Meanwhile, microwave drained Skinny Noodles Spinach Fettuccine for 2 minutes. Drain again and top with thicken sauce.

Recipe Yield: Yield: 4 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 180
Fat: 7 grams
Fiber: 5 grams
Cholesterol: 5 milligrams
Protein: 5 grams
Carbohydrates: 26 grams
https://diabeticgourmet.com/diabetic-recipes/portabello-mushroom-stroganoff

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