Diabetic Side Dish of the Week – Main-Dish Mediterranean Salad

August 9, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is a Main-Dish Mediterranean Salad. A light and low carb Salad Recipe. You’ll need 8 ingredients to make this recipe; Romaine Lettuce, Green Beans, Solid White Tuna, Cheery Tomatoes, Olive Oil, Cider Vinegar, Dijon Mustard, and Black Pepper. The recipe is from the Diabetes Self Management website where you can 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. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Main-Dish Mediterranean Salad
Perfect for a light lunch, this low-carb Mediterranean salad has fewer than 200 calories and can be thrown together in minutes! Just place the salad ingredients in a large bowl, blend the items for the homemade dressing together, combine, and dine!

Ingredients
1 package (10 ounces) ready-to-use chopped romaine lettuce
1/2 pound fresh green beans, cooked and drained or 1 can (about 14 ounces) whole green beans, drained
1 package (5 1/2 ounces) solid white tuna, flaked
8 ounces cherry tomatoes, halved
2 tablespoons olive oil
2 tablespoons cider vinegar or white vinegar
1 1/2 teaspoons Dijon mustard
1/2 teaspoon black pepper

Directions
Yield: 4 servings
Serving size: 3 cups salad with dressing

1 – Place lettuce, green beans, tuna and tomatoes in large bowl.

2 – To make dressing, whisk oil, vinegar, mustard, and pepper in small bowl until blended. Pour dressing over salad; toss well. Serve immediately.

Nutrition Information:
Calories: 156 calories, Carbohydrates: 9 g, Protein: 13 g, Fat: 8 g, Saturated Fat: 1 g, Cholesterol: 18 mg, Sodium: 218 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/salads/main-dish-mediterranean-salad/

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Diabetic Side Dish of the Week – Green Bean, Walnut, and Blue Cheese Pasta Salad

July 26, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is a recipe for Green Bean, Walnut, and Blue Cheese Pasta Salad. To make this week’s recipe you’ll be needing Gemelli Pasta, Green Beans, Olive Oil, White Wine Vinegar, Thyme, Dijon Mustard, Lemon Juice, Honey, Salt, Black Pepper, Walnuts, and Reduced Fat Crumbled Blue Cheese. Perfect Past Salad to beat this Hot Weather with! The recipe is from the Diabetes Self Management website where you can 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. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Green Bean, Walnut, and Blue Cheese Pasta Salad
Craving a light dinner that’s easy to prepare and ready in minutes? You can’t go wrong with this satisfying pasta salad! Featuring a base of gemelli pasta topped with fresh green beans, blue cheese, and a homemade dressing, it will keep you fueled for hours.

Ingredients
2 cups uncooked gemelli pasta
2 cups trimmed halved green beans
3 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon chopped fresh thyme
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chopped walnuts, toasted*
1/2 cup reduced-fat crumbled blue cheese

Directions
Yield: 8 servings

1 – Cook pasta according to package directions, omitting salt. Add green beans during the last 4 minutes of cooking. Drain. Transfer to large bowl.

2 – Meanwhile, whisk oil, vinegar, thyme, mustard, lemon juice, honey, salt, and pepper in medium bowl until smooth and well blended.

3 – Pour dressing over pasta and green beans; toss to coat evenly. Stir in walnuts and cheese. Serve warm or cover and refrigerate until ready to serve.**

*Note. To toast walnuts, spread in single layer in heavy-bottomed skillet. Cook over medium heat 1–2 minutes, stirring frequently, until nuts are lightly browned. Remove from skillet immediately. Cool before using.

**Note. If serving cold, stir walnuts into salad just before serving.

Nutrition Information:
Calories: 231 calories, Carbohydrates: 25 g, Protein: 7 g, Fat: 12 g, Saturated Fat: 2 g, Cholesterol: 4 mg, Sodium: 119 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/salads/green-bean-walnut-and-blue-cheese-pasta-salad/

 

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.
Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more!Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

Wild Idea Buffalo Recipe of the Week – FAVORITE SUMMERTIME RECIPES

July 8, 2020 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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I’ve got a couple of recipes for this week’s Wild Idea Buffalo Recipe of the Week, Buffalo Bacon Blue Burgers and Jill’s Potato Salad. Perfect family gathering recipes! The Buffalo Bacon Blue Burgers are made using Wild Idea Ground Buffalo, Olive Oil, Thyme, Chokecherry or Plum Preserves, and Blue Cheese. Also included is a recipe for Jill’s Potato Salad! A 2 for 1 Special today! You can find these recipe and purchase the Wild Idea Ground Buffalo along with all the other Wild Idea Products at the Wide Idea Buffalo website. So Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

FAVORITE SUMMERTIME RECIPES
Here are a couple of our favorite “Jill” recipes to help make your summer or next celebration a little more delicious!

Buffalo Bacon Blue Burgers
The quintessential Buffalo Burger, complete with Buffalo Bacon, Blue Cheese and a touch of fruit preserves! This – soon to be new favorite, will have you making it again, and again and again. Enjoy!

Ingredients:

2 – 1 lb. Ground Buffalo
3 – tablespoons olive oil, plus a little more
1/2 – teaspoon mustard
2 – teaspoon ketchup
1/2 – teaspoon thyme
2 – teaspoon salt & pepper
1 – 10 oz. package Buffalo Bacon
6 – ounces blue cheese
½ – cup chokecherry or plum preserves, warmed
6 – hamburger buns

Preparation:

1 – Mix 2 tablespoons olive oil, mustard, ketchup, thyme, salt and pepper together.
2 – Mix above with Ground Buffalo until well incorporated.
3 – Divide into 6 portions and at pat out into bun size patties.
4 – In large skillet over medium high heat, add the other tablespoon of olive oil. Place buffalo bacon in pan and cook until crispy or desired doneness, turning once during cooking time.
5 – Preheat grill to high heat, 500 degrees. Insure grill grates are clean.
6 – Brush burgers with a little oil and place on grill. Close grill lid during grilling time. Grill for 1.5 minutes then turn. Repeat again on each side, grilling for a total of 6 minutes.
7 – After the last turn, top the burgers with blue cheese. Close lid and grill for an additional 3 minutes.
8 – Remove burgers from heat, cover and allow them to rest for a few minutes.
9 – Place Buffalo Blue Burgers on bun, top with crispy bacon and drizzle with a little of the warmed preserves. Delicious!
https://wildideabuffalo.com/blogs/recipes/favorite-summertime-recipes

Jill’s Potato Salad
Everyone has a recipe for potato salad, but I have to tell you this one often gets, “the best potato salad I’ve ever had” comments. Hope you like it too! Best if made a few hours or day before serving, to allow flavors to emulsify.
Ingredients:

3 – lbs. organic potatoes, skins left on and washed
1 – dozen farm fresh eggs (or the best you can find), hard-boiled
½ – cup onion, minced
1 – cup celery, sliced
1 – teaspoon dill
2 – teaspoons Dijon mustard
½ tablespoon salt
½ – tablespoon black pepper
½ – teaspoon cayenne pepper
1 – teaspoon chili flake
¼ – cup dill pickle juice
1 – cup mayonnaise

Preparation:

1) Boil potatoes in slated water until tender. Drain and allow too cool.

2) Hard boil eggs, peel and slice with egg slicer and place in large bowl.

3) In separate bowl, mix the remaining ingredients together, stirring to incorporate.

4) Add mayonnaise mixture to eggs and mix together.

5) Cut potatoes in bite size pieces and add to egg mixture. Fold to incorporate. Season to taste.
https://wildideabuffalo.com/blogs/recipes/favorite-summertime-recipes

Jennie – O Turkey Recipe of the Week – Oven Roasted Squash Salad

June 26, 2020 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | 1 Comment
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This week’s Jennie – O Turkey Recipe of the Week – Oven Roasted Squash Salad. To make this dish you’ll be needing Acorn Squash, Butternut Squash, Olive Oil, Salt, Ground Pepper, Arugula Leaves, Red Onion, Pistachios, Ricotta Cheese, White Wine Vinegar, Honey, Dijon Mustard, and JENNIE-O® Lower Sodium Turkey Bacon made with Sea Salt. 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/

Oven Roasted Squash Salad
Complete the Thanksgiving spread with Roasted Squash Salad, a delicious seasonal mix of two types of oven roasted squash tossed with fresh arugula! This recipe is a quick and easy side dish or appetizer guests will love!

INGREDIENTS
1 medium acorn squash, cut in half
1 medium butternut squash, cut in half
2 tablespoons olive oil, plus ¼ cup, divided
1½ teaspoon kosher salt, divided
½ teaspoon freshly ground pepper, divided
8 cups arugula leaves
¼ cup thinly sliced red onion
¼ cup pistachios, toasted
2 ounces aged ricotta cheese, thinly sliced
3 tablespoons white wine vinegar
1 tablespoon honey
2 teaspoons Dijon mustard
6 slices JENNIE-O® Lower Sodium Turkey Bacon made with Sea Salt

DIRECTIONS
1) Place acorn and butternut squash on jellyroll pan, cut sides up. Drizzle with 2 tablespoons olive oil and sprinkle with 1 teaspoon salt and ¼ teaspoon pepper. Bake 25 minutes or until slightly browned and tender. Let stand 10 minutes. Slice and set aside.
2) In large bowl, toss together arugula, onion slices and pistachios. Top with squash slices and ricotta cheese.
3) In small bowl, whisk together vinegar, honey, and mustard. Slowly add remaining ¼ cup olive oil, whisking constantly. Season with remaining ½ teaspoon salt and ¼ teaspoon pepper. Drizzle desired amount of dressing over salad.
4) Cook turkey bacon as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Chop bacon and sprinkle over salad.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 190
Protein 4g
Carbohydrates 12g
Fiber 2g
Sugars 3g
Fat 15g
Cholesterol 10mg
Sodium 560mg
Saturated Fat 2.5g
https://www.jennieo.com/recipes/1188-oven-roasted-squash-salad

Wild Idea Buffalo Recipe of the Week – SLOPPY JOE’S WITH SWEET CORN

April 22, 2020 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is – SLOPPY JOE’S WITH SWEET CORN. Kicked up Sloppy Joe’s made using Wild Idea Ground Buffalo along with Onion, Garlic, Spices, Worcestershire, Dijon Mustard, and Maple Syrup. The family is going to love Sloppy Joe’s Night! You can find this recipe or purchase the Wild Idea Ground Buffalo along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

SLOPPY JOE’S WITH SWEET CORN
This ground BBQ concoction has been called many things, including; Steam Burger, Tavern Sandwich, Spoon Burgers, Barbeque Sandwich and of course Sloppy Joe’s. Whatever you call it, they are delicious!
This hearty sandwich was a childhood favorite for simple suppers and was a huge treat for tailgate events (and still is)! My following recipe is a modified New York Times version, that one of our customers recommended. I modified it based on my own taste, as well as what I had on hand. Garnish it with homemade pickles and flash sautéed fresh sweet corn, for grown-up goodness, that kids will love too. *For best flavor profile, make a day ahead. Leftovers were even better!

Ingredients:
2 – tablespoons olive oil
1 – large onion, diced
1 – 1 lb. packages Wild Idea Ground Buffalo
2 – cloves garlic, minced
1 – teaspoon salt
1 – teaspoon black pepper
1 – teaspoon chili powder
1 – teaspoon cumin
½ – teaspoon smoked paprika
¼ – teaspoon cloves
½ – cup water
2 – cups tomato sauce
½ – cup ketchup
2 – tablespoons Worcestershire
1 – tablespoon Dijon mustard
2 – tablespoons Maple Syrup
¼ – cup fresh squeezed lemon juice, or other citrus

Preparation:

1 – In a heavy skillet over medium heat, heat oil and add onions. Cook the onions, stirring occasionally, until tender and lightly caramelized. About 10 minutes.
2 – Increase your heat to medium high and crumble in the ground buffalo, and the garlic and dry spices. Cook the meat until browned, stirring occasionally, breaking up the larger pieces up with your spoon.
3 – Add the tomato sauce, ketchup, Worcestershire, mustard and syrup and stir to incorporate. Reduce your heat to low and simmer for 30 minutes, or until desired consistency is reached.
4 – Add the fresh squeezed lemon and season to taste.
5 – Serve on toasted buns and top with pickles and fresh sautéed sweet corn with green onions. So good!
https://wildideabuffalo.com/blogs/recipes/sloppy-joes-with-sweet-corn

RIBEYE ROAST WITH DIJON CRUST AND ROASTED GREEN BEANS

April 4, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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I’ve come across the perfect meal for your Easter Dinner, RIBEYE ROAST WITH DIJON CRUST AND ROASTED GREEN BEANS. To make this Delicious Dish you’ll need a Beef Ribeye Roast, Dijon Mustard, Croutons, Green Beans, and Olive Oil. An Easter Dinner to remember! You can find this recipe along with all the other Delicious and Healthy Diabetic Friendly Recipes at the Diabetic Gourmet website, so be sure to check it out! Enjoy and Eat Healthy in 2020! https://diabeticgourmet.com/

RIBEYE ROAST WITH DIJON CRUST AND ROASTED GREEN BEANS
Ingredients

1 well-trimmed beef ribeye roast, small end (4 to 6 pounds)
1/2 cup Dijon-style mustard
2-1/3 cups cheese and garlic or Caesar croutons, finely crushed (about 1-1/4 cups crumbs), divided
1-1/2 pounds green beans, trimmed
1 tablespoon olive oil

Directions

1 – Heat oven to 350F. Spread mustard evenly over all surfaces of beef roast. Press 1 cup crouton crumbs evenly onto roast over mustard.
2 – Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 350F oven 1-3/4 to 2 hours for medium rare; 2 to 2-1/2 hours for medium doneness.
3 – Meanwhile toss green beans with oil on metal baking sheet. Add remaining 1/4 cup crouton crumbs; toss to coat. Roast in 350F oven with beef roast 30 minutes.
4 – Remove roast when meat thermometer registers 135F for medium rare; 150F for medium. Increase oven temperature to 450F; continue roasting green beans 10 to 20 minutes or until tender and starting to brown.
5 – Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10F to reach 145F for medium rare; 160F for medium.)
6 – Carve roast into slices. Season beef and green beans with salt and pepper, as desired.

Recipe Yield: 6 to 8 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 463
Fat: 19 grams
Saturated Fat: 5 grams
Fiber: 0.5 grams
Sodium: 783 milligrams
Cholesterol: 129 milligrams
Protein: 54 grams
Carbohydrates: 15 grams
https://diabeticgourmet.com/diabetic-recipes/ribeye-roast-with-dijon-crust-and-roasted-green-beans

Sunday’s Pork Roast Dinner Recipe – Maple-Mustard-Glazed Pork Roast

March 8, 2020 at 6:02 AM | Posted in CooksRecipes, Sunday’s Pork Roast Dinner Recipe | 1 Comment
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This week’s Sunday’s Pork Roast Dinner Recipe is a Maple-Mustard-Glazed Pork Roast. Made using a Boneless Pork Loin Roast, Maple Flavored Syrup, Dijon Mustard, Cider Vinegar, Soy Sauce, Salt, Pepper, Carrots, and Red Potatoes. The recipe is from the CooksRecipes website where you can find a huge selection of recipes to please everyone. So Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Maple-Mustard-Glazed Pork Roast
Every weeknight cook’s dream—a dinner complete from the oven! Leftover roast, thinly sliced, makes great sandwiches for tomorrow’s lunches.

Recipe Ingredients:
1 (2 to 3 pound) boneless pork loin roast
2/3 cup maple-flavored syrup
3 tablespoons Dijon-style mustard
2 tablespoons cider vinegar
2 tablespoons soy sauce
Salt and pepper
1 pound carrots, pared and quartered lengthwise*
4 to 6 medium red potatoes, scrubbed and halved

Cooking Directions:
1 – Stir together maple syrup, mustard, vinegar, soy sauce, salt and pepper. Spread evenly over pork roast and place in a shallow roasting pan, surrounded by carrots and potatoes.
2 – Roast in a 350°F (175°C) oven until internal temperature of pork, measured with a meat thermometer, reaches 155°F to 160°F (approximately 65°C to 70°C) and vegetables are tender, about 45 minutes to 1 1/4 hours.
3 – Remove from oven; slice roast to serve with vegetables.
Makes 6 to 8 servings.

*Other favorite vegetables can be substituted such as Brussel sprouts, winter squash wedges, sweet potatoes.
https://www.cooksrecipes.com/pork/maple-mustard-glazed_pork_roast_recipe.html

Diabetic Dish of the Week – Balsamic Grilled Pork Chops

January 28, 2020 at 6:02 AM | Posted in 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 Balsamic Grilled Pork Chops. Give your every day Pork Chops a boost in flavor with this week’s recipe of Balsamic Grilled Pork Chops. To make the dish you’ll need 2 Boneless Pork Chops, Balsamic Vinegar, Reduced Sodium Soy Sauce, Dijon Mustard, Sugar, and Red Pepper Flakes. The recipe is from the Diabetes Self Management website where you can 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. Each issue is packed with Dibestes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Balsamic Grilled Pork Chops
Fire up the grill for these sizzling marinated pork chops! Balsamic vinegar, Dijon mustard, and red pepper flakes give this dish some kick.

Ingredients
2 tablespoons balsamic vinegar
2 tablespoons reduced-sodium soy sauce
1 teaspoon Dijon mustard
2 teaspoons sugar
1/8 teaspoon red pepper flakes
2 boneless pork chops, trimmed of fat (8 ounces total)

Directions
Yield: 2 servings
Serving size: 3 ounces cooked pork and 1 1/2 teaspoons sauce

1 – Combine vinegar, soy sauce, mustard, sugar, and red pepper flakes in small bowl. Stir until well blended. Reserve 1 tablespoon marinade; refrigerate until needed.

2 – Place pork in large resealable food storage bag. Pour remaining over pork. Seal bag; turn to coat. Refrigerate 2 hours or up to 24 hours.

3 – Spray grill pan with nonstick cooking spray; heat over medium-high heat. Remove pork from marinade; discard marinade. Cook pork 4 minutes on each side or until just slightly pink in center. Place on plates; top with reserved 1 tablespoon marinade.

Nutrition Information:
Calories: 196 calories, Carbohydrates: 8 g, Protein: 26 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 63 mg, Sodium: 653 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/balsamic-grilled-pork-chops/

 

 

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Your one-stop resource for advice, news and strategies for living with diabetes.
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Diabetic Dish of the Week – Orange-Pomegranate Glazed Ham

December 31, 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 a recipe for Orange-Pomegranate Glazed Ham. Made using a 9 pound bone-in and Fully Cooked Spiral-Cut Smoked Ham Half, Pomegranate Juice, Orange Marmalade, Ground Cloves, and Dijon Mustard. The Ham is only 122 calories and 5 carbs per serving. The recipe comes from the Diabetes Self Management website where you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more so be sure to check it out soon. You can also subscribe to the Diabetes Self Management website, one of my favorite Magazines. I’ve left a link to subscribe at the end of the post. So Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Orange-Pomegranate Glazed Ham
The seasonal flavors of pomegranate juice, orange marmalade, ground cloves and Dijon mustard add some zing to this baked ham. Use this as the centerpiece for your next holiday feast, and your guests are guaranteed to go back for seconds.

Ingredients
1 (9 pound) bone-in, fully cooked, spiral-cut smoked ham half
1 cup pomegranate juice
3 tablespoons orange marmalade
1/4 teaspoon ground cloves
1/2 teaspoon Dijon mustard

Directions
1 – Preheat oven to 350°F. Unwrap ham; trim fat. Place, flat side down, on roasting pan. Cover loosely with foil. Bake 1 hour 45 minutes.

2 – Meanwhile, heat juice in small saucepan over medium heat. Reduce heat to medium-low; cook 40 minutes or until juice is reduced to about 1/4 cup. Remove pan from heat. Let stand 10 minutes to cool slightly. Stir in marmalade, cloves, and mustard until smooth and well blended.

3 – Remove foil from ham; brush evenly with orange-pomegranate glaze. Increase oven temperature to 425°F.

4 – Bake 15 minutes. Let stand 5 minutes before slicing and serving.

Yield: 36 servings.

Serving size: 1/36 of total recipe.

Nutrition Facts Per Serving:
Calories: 122 calories, Carbohydrates: 5 g, Protein: 11 g, Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 37 mg, Sodium: 794 mg, Fiber: 0 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/orange-pomegranate-glazed-ham/

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Diabetes Self-Management offers up-to-date, practical “how-to” information on nutrition, exercise, new drugs, medical advances, self-help, and the many other topics people need to know about to stay healthy.
Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.
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Sunday’s Chicken Dinner Recipe – Spicy Chicken and Corn on the Cob

August 4, 2019 at 6:02 AM | Posted in CooksRecipes, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is Spicy Chicken and Corn on the Cob. I got a good one for this week’s recipe! For making the Chicken you’ll need; Chicken Pieces, Butter, Dijon Mustard, Cider Vinegar, Thyme, Salt, Hot Pepper Sauce, and Bread Crumbs. You’ll be baking both the Chicken and Corn on the Cob. The recipe is off the CooksRecipes website (Recipe courtesy of the National Chicken Council). At the CooksRecipes site you’ll find a huge selection of recipes that will satisfy all tastes, diets, and cuisines. Enjoy and make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Spicy Chicken and Corn on the Cob

Recipe Ingredients:
3 pounds chicken pieces
6 tablespoons butter, melted
2 tablespoons Dijon mustard
2 tablespoons cider vinegar
1 teaspoon dried thyme
1/2 teaspoon salt
2 teaspoons hot pepper sauce
4 ears corn on the cob, husked
1/4 cup dry bread crumbs

Cooking Directions:
1 – Preheat oven to 400°F (205°C).
2 – In medium bowl, stir together melted butter, mustard, vinegar, thyme, salt and hot pepper sauce. Brush corn and chicken thoroughly with butter mixture.
3 – Arrange chicken in one layer in a baking dish. Sprinkle chicken with bread crumbs.
4 – Set corn in another baking dish; cover with aluminum foil.
5 – Bake chicken and corn for one hour; serve hot.

Makes 4 servings.

https://www.cooksrecipes.com/chicken/spicy_chicken_and_corn_on_the_cob_recipe.html

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