Diabetic Dish of the Week – Herb-Rubbed Beef Roast with Roasted Cauliflower
February 27, 2024 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a commentTags: baking, Beef Top Loin Roast, Cauliflower, Cooking, Diabetes, Diabetic Dish of the Week, Diabetic Gourmet Magazine, Easter, Food, Herb-Rubbed Beef Roast with Roasted Cauliflower, recipes, Vegetables
Oh I’ve got a good one to pass along for this week’s Diabetic Dish of the Week it’s a Herb-Rubbed Beef Roast with Roasted Cauliflower. To make this week’s recipe you’ll be needing a Bonless Beef Top Loin Roast, Minced Garlic, Thyme Leaves, Cauliflower, Olive Oil, Salt, Pepper, and Dry Italian Style Bread Crumbs. 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 2024! https://diabeticgourmet.com/
Herb-Rubbed Beef Roast with Roasted Cauliflower
In this flavorful dish, Top loin roast, which is considered a lean cut, gets a rub-down using a simple mixture of garlic and thyme. Serve with roasted cauliflower for a potato-free
version of a meat and potatoes meal. This is a nice choice for a holiday dinner with family and friends.
Recipe Yield: 16 servings.
Ingredients
1 beef Top Loin Roast, Boneless (about 3 to 4 pounds)
4 teaspoons minced garlic, divided
1 tablespoon plus 1 teaspoon fresh thyme leaves
2 heads (about 2-1/2 pounds each) cauliflower, separated into florets
6 tablespoons olive oil, divided
Salt and pepper
2/3 cups dry Italian-seasoned bread crumbs
Directions
1 – Preheat oven to 325F.
2 – Press 2 teaspoons of garlic evenly onto all surfaces of beef roast. Press thyme evenly over roast.
3 – Place roast, fat-side up, on rack in shallow roasting pan.
4 – Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover.
5 – Roast on center rack in 325F oven 1-1/4 to 1-1/2 hours for medium rare; 1-1/2 to 1-3/4 hours for medium doneness.
6 – Meanwhile, toss remaining 2 teaspoons garlic, 4 tablespoons oil and cauliflower on rimmed baking sheet.
7 – Season with salt and pepper, as desired.
8 – Cover with aluminum foil; bake on lower rack 45 minutes.
9 – Combine bread crumbs and remaining 2 tablespoons oil. Remove foil; sprinkle bread crumbs evenly over cauliflower.
10 – Continue to bake, uncovered, 30 to 45 minutes or until crumbs are golden brown and cauliflower begins to brown.
11 – Remove roast when meat thermometer registers 135F for medium rare; 145F for medium.
12 – Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10-15F to reach 145F for medium rare; 160F for medium.)
13 – Carve roast into slices; season with salt and pepper, as desired. Serve with cauliflower.
NUTRITIONAL INFORMATION PER SERVING:
Calories: 282
Fat: 13 grams
Unsaturated Fat: 7 grams
Saturated Fat: 3 grams
Fiber: 3.8 grams
Sodium: 254 milligrams
Cholesterol: 56 milligrams
Protein: 28 grams
https://diabeticgourmet.com/diabetic-recipe/herb-rubbed-beef-roast-with-roasted-cauliflower
Happy Easter Everyone!
April 9, 2023 at 12:28 PM | Posted in cooking, Food | 3 CommentsTags: baking, Cooking, Deviled Eggs, Easter, Easter Eggs, Food, GREEN BEANS, Ham, Holiday, recipes, Turkey Breasts
Hope Everyone has a Great Easter Sunday!
Happy Easter Everyone!
April 4, 2021 at 2:49 PM | Posted in cooking, Food | Leave a commentTags: baking, Bob Evan's, Cook's Ham, Cooking, Dinner, Easter, Easter Dinner, Food, GREEN BEANS, Ham, Mashed Potatoes, recipes
Happy Easter Everyone!
There will be no Dinner post this evening. Just wanted to wish everyone a Happy Easter. It’s a perfect Spring Easter Day here, 74 degrees and sunny out! Well Happy Easter All, Stay Safe and Take Care!
Ham and Swiss Sandwich w/ Mashed Potatoes and Deviled Egg
April 13, 2020 at 6:27 PM | Posted in Bob Evan's, Ham, leftovers | 4 CommentsTags: baking, Boar's Head Swiss Cheese, Bob Evan's Mashed Potatoes, Cook's Semi Boneless Hams, Cooking, Deviled Eggs recipes, Dinner, Easter, Food, Ham, Leftovers, Sandwiches
Today’s Menu: Ham and Swiss Sandwich w/ Mashed Potatoes and Deviled Egg
I toasted a Thomas Light English Muffin and topped it with Smucker’s Sugarless Blackberry Jam and heated up 2 Johnsonville Turkey Breakfast Sausage Links. Also had morning cup of Bigelow 
Decaf Green Tea. Rain and windy out today. We had a high of 58 degrees in the morning but the temps dropped through out the day to the 40’s. I’m not real active today. My sinuses are really bothering me today. This weather doesn’t help! So just a lot of rest today. For Dinner it’s Easter Dinner Leftovers. I made a Ham and Swiss Sandwich w/ Mashed Potatoes and Deviled Egg. Stay safe everyone!
Plenty of leftovers from the Easter Dinner Feast! And thank goodness for leftovers because after my night and I really didn’t feel like cooking. We almost always use Cook’s Ham when we bake a 
Ham. So with the Ham we baked yesterday, we made some into some delicious Ham Sandwiches. Just took a few slices and serving it on Aunt Millie’s Light Whole Grain Bread. The Ham is so delicious and moist. And as always with Cook’s Ham, perfect seasoning! We’ll have quite a few Breakfasts and Lunches out of this. To make the Sandwich I used Aunt Millie’s Light Whole Grain Bread. Topped it with a bit Kraft Light Mayo with Olive Oil, French’s Yellow Mustard, and a slice of Boar’s Head Swiss Cheese. Love this Sandwich!
For a side I heated up the leftover Bob Evan’s Mashed Potatoes and I had a leftover Deviled Eggs. Just love these leftovers! It’s sometimes better the second time around! For Dessert/Snack a bowl 
of Skinny Pop – Pop Corn with a Coke Zero to drink.
Cook’s Hams
Semi-Boneless Hams
Classic Reduced Sodium Half (Serves: 15-20)
Half (Serves: 15-20)
Whole (Serves: 30-40)
Semi-Boneless Hams
Cook’s Semi-Boneless Hams are now fully cooked! This means they may be eaten cold or heated. The ham only needs to be heated through if serving warm.
With fewer bones and less fat, Cook’s Semi-Boneless Hams are a great value. With two of the three bones removed, carving and serving are much easier. With only the center bone remaining, your family can still can enjoy the great taste and flavor that only a Cook’s bone-in ham can offer, plus the added value of more lean meat and the convenience of less bone.
Ingredients
CURED WITH: Water, Dextrose, Salt, Sodium Phosphate, Sodium Nitrite.
http://www.mycooksham.com/product/bone-in-premium-semi-boneless
Happy Easter!
April 12, 2020 at 6:15 PM | Posted in Ham | 2 CommentsTags: Apple pie, baking, Bob Evan's Mashed Potatoes, Cook's Semi Boneless Hams, Cooking, Dinner, Easter, Food, Gravy, GREEN BEANS, Pillsbury Reduced Fat Crescent Rolls, recipes, Splenda No Calorie Sweetener, Sweet Potatoes
Today’s Menu: Baked Ham, Green Beans, Mashed Potatoes, Sweet Potatoes, Gravy, and Apple Pie
Hope everyone is enjoying their Easter! This one is a bit different, most of us are at our own homes and no eating out today because of the Virus. It seems to be getting some what better but we still have a ways to go. I just hope people don’t start getting out more and the Virus rebounds. Let’s just stay the course and finish riding this thing out. Everyone enjoy your Easter and stay safe. Take care all!
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 commentTags: baking, Beef Ribeye Roast, Cooking, Croutons, Diabetes, Diabetic Gourmet Magazine, Dijon Mustard, Easter, Food, GREEN BEANS, Olive oil, recipes, RIBEYE ROAST WITH DIJON CRUST AND ROASTED GREEN BEANS, Roasting
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
Diabetic Dish of the Week – Herb-Rubbed Beef Roast with Roasted Cauliflower
April 30, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a commentTags: Baking, Beef Top Loin Roast, Cauliflower, Cooking, Diabetes, Diabetic Dish of the Week, Diabetic Gourmet Magazine, Easter, Food, Herb-Rubbed Beef Roast with Roasted Cauliflower, recipes, Vegetables
Oh I’ve got a good one to pass along for this week’s Diabetic Dish of the Week – Herb-Rubbed Beef Roast with Roasted Cauliflower. Perfect Dish for your Easter Dinner! It’s from the Diabetic Gourmet Magazine website. Check out the Diabetic Gourmet site for a fantastic selection of Diabetic Friendly recipes, news, and tips. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/
Herb-Rubbed Beef Roast with Roasted Cauliflower
In this flavorful dish, Top loin roast, which is considered a lean cut, gets a rub-down using a simple mixture of garlic and thyme. Serve with roasted cauliflower for a potato-free version of a meat and potatoes meal. This is a nice choice for a holiday dinner with family and friends.
Recipe Yield: 16 servings.
Ingredients
1 beef Top Loin Roast, Boneless (about 3 to 4 pounds)
4 teaspoons minced garlic, divided
1 tablespoon plus 1 teaspoon fresh thyme leaves
2 heads (about 2-1/2 pounds each) cauliflower, separated into florets
6 tablespoons olive oil, divided
Salt and pepper
2/3 cups dry Italian-seasoned bread crumbs
Directions
1 – Preheat oven to 325F.
2 – Press 2 teaspoons of garlic evenly onto all surfaces of beef roast. Press thyme evenly over roast.
3 – Place roast, fat-side up, on rack in shallow roasting pan.
4 – Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover.
5 – Roast on center rack in 325F oven 1-1/4 to 1-1/2 hours for medium rare; 1-1/2 to 1-3/4 hours for medium doneness.
6 – Meanwhile, toss remaining 2 teaspoons garlic, 4 tablespoons oil and cauliflower on rimmed baking sheet.
7 – Season with salt and pepper, as desired.
8 – Cover with aluminum foil; bake on lower rack 45 minutes.
9 – Combine bread crumbs and remaining 2 tablespoons oil. Remove foil; sprinkle bread crumbs evenly over cauliflower.
10 – Continue to bake, uncovered, 30 to 45 minutes or until crumbs are golden brown and cauliflower begins to brown.
11 – Remove roast when meat thermometer registers 135F for medium rare; 145F for medium.
12 – Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10-15F to reach 145F for medium rare; 160F for medium.)
13 – Carve roast into slices; season with salt and pepper, as desired. Serve with cauliflower.
NUTRITIONAL INFORMATION PER SERVING:
Calories: 282
Fat: 13 grams
Unsaturated Fat: 7 grams
Saturated Fat: 3 grams
Fiber: 3.8 grams
Sodium: 254 milligrams
Cholesterol: 56 milligrams
Protein: 28 grams
https://diabeticgourmet.com/diabetic-recipe/herb-rubbed-beef-roast-with-roasted-cauliflower
Happy Easter Everyone!
April 21, 2019 at 4:10 PM | Posted in baking, cooking, Food | Leave a commentTags: Baking, Cooking, Easter, Food
I’d like to wish you all a Happy Easter! There will be no Dinner Post today. Spending time with Family and Friends. Until tomorrow, take care!
Happy Easter!
April 1, 2018 at 5:23 PM | Posted in cooking, Food | Leave a commentTags: Baking, Cooking, Dinner, Easter, Food, Ham, recipes
Happy Easter everyone! No Dinner post tonight. We are spending Easter visiting Dad at assisted living and then over to spend Easter Dinner with family. I’ll be back tomorrow. Happy Easter all!
Petitchef
Foodista
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