Prime Rib w/ Savory Herb Potatoes, Cut Green Beans, and Whole Baby Carrots
April 16, 2017 at 4:55 PM | Posted in prime rib | Leave a commentTags: Baking, Beef, Christmas, Cooking, Del Monte Cut Green Beans, Dinner, Easter, Food, Prime Rib, recipes, the Little Potato Company, Whole Baby Carrots
Today’s Menu: Prime Rib w/ Savory Herb Potatoes, Cut Green Beans, and Whole Baby Carrots
For Breakfast on this Easter Morning I toasted a Healthy Life Whole Grain English Muffin, Scrambled 1 Egg, and a cup of Bigelow Decaf Green Tea. Not much going on today. Mom went on to Church early, she was meeting some friends for Breakfast. I stayed home and did a load of laundry and cleaned the house. Cloudy this morning and rain moved in by the afternoon. Went over to see Dad for a while and back home to fix an Easter Dinner for me and Mom. I prepared a Prime Rib w/ Savory Herb Potatoes, Cut Green Beans, and Whole Baby Carrots.
We had a Prime Rib Roast in the freezer that I had purchased at Mejier. I like Prime Rib but it’s so overpriced. This was one that weighed just over 3 lbs., 3.7 lbs. Just the right size for myself and Mom.
I preheated the oven on 325 degrees. I took a small roaster pan and sprayed it Pam Cooking Spray and I rubbed a light coat of Extra light Olive Oil on it. Once the oven was heated I put the Roast in the pan and baked it for about 75 minutes. I took the pan out and checked the internal temperature with my meat thermometer and it was right where we wanted at 121 degrees.
I let the Roast sit for 10 minutes before slicing it. The Roast was cooked to a perfect Medium Rare. The Roast came moist and juicy! Cutting in to it was very tender and has an excellent taste. We’ll definitely purchase this again from Meijer!
Mom loves having multiple side dishes with meals so I prepared a good variety. For one side I prepared some Little Potato Company Savory Herb Potatoes. Then I prepared a can of Del Monte Cut Green Beans. Then I opened up a can of Kroger Brand Whole Baby Carrots. I also baked some of Mom’s favorite Rolls, Hawaiian Rolls. For my Dessert later a Breyer’s 100 Calorie Cup of Vanilla Ice Cream. Hope everyone had a great Easter!
Cumin Spiced Pork Chop w/ Mashed Potatoes,Seasoned Butter Beans, and Baked Italian Loaf Bread
May 6, 2016 at 4:54 PM | Posted in Bob Evan's, pork chops | Leave a commentTags: Baking, Bob Evan's Mashed Potatoes, Cooking, Cumin, Dinner, Easter, Food, Jello Pudding, Margaret Holmes Seasoned Butter Beans, Pork Chops, recipes, Spices
Today’s Menu: Cumin Spiced Pork Chop w/ Mashed Potatoes, Seasoned Butter Beans, and Baked Italian Loaf Bread
I made Biscuits and Gravy for Breakfast this morning for me and Mom. I used Pillsbury Biscuits and Pioneer Peppered White Gravy. Dad is now at a local rehab center to continue his rehab. The doctor said he would be there at least 2 weeks or more. Mom headed over at noon but I’m staying home today to catch up on work around and outside the house. Had a full day of cleaning today until the early afternoon and then I got my 4 wheel mobility cart out for a while to enjoy this beautiful day! It’s sunny and 70 degrees. For dinner tonight I prepared Cumin Spiced Pork Chop w/ Mashed Potatoes,Seasoned Butter Beans, and Baked Italian Loaf Bread.
I grabbed a couple of Pork Chops from the freezer, that I had purchased from Costco, and let it thaw overnight in the fridge. Then to prepare my Chop I’ll need; The Cumin Spiced Rub which consists of; 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. To prepare it preheat oven to 400°. Combine all the ingredients; rub it all over the pork chop. Let stand 20 minutes. Start by heating the Extra Virgin Olive oil in a Cast Iron Skillet over medium-high heat. Add Chops to pan; cook 3 minutes, browning both sides. From the stove to the oven and bake at 400° for 15 minutes until the thermometer registered 150° (slightly pink), turning after 5 minutes. Let stand 10 minutes before slicing. Fantastic combo of Spices, which makes one incredible Crust on the Chop with the inside being tender and moist! Love this seasoning on Pork. Hard to beat these Costco Pork Chops, always top quality.
I served it with some Bob Evan’s Mashed Potatoes, which I just microwave and serve. Then I also heated up a can of Margaret Holmes Seasoned Butter Beans. I came across these while at Walmart yesterday and thought I would give them a try! To prepare them just empty the contents into a small sauce pan. Cover and bring to a boil. Stir and reduce heat. Then just simmer until ready to eat. I’m sold on these after the first spoonful! Nice sized Butter Beans that are perfectly seasoned. Another good one to have in the pantry! All Margaret Holmes products are some of the best canned items you can buy. I also had a half loaf of Pillsbury Italian Loaf Bread leftover that I reheated. For dessert later a Jello Sugar Free Dark Chocolate Pudding.
Margaret Holmes Seasoned Butter Beans
How do you make butter beans even better? Just slow simmer in Margaret Holmes’ down-home Southern spices! A slightly larger variety of lima beans are used to produce this classic Southern favorite.
Nutrition Facts
Serving Size130 g (0.5 cup)
Amount Per ServingCalories90Calories from Fat5 % Daily ValueTotal Fat 0.5g 1% Saturated Fat 0g 0% Trans Fat 0g Polyunsaturated Fat % Monounsaturated Fat % Cholesterol 0mg 0% Sodium 600mg 25% Potassium % Total Carbohydrate 15g 5% Dietary Fiber 5g 20% Soluble Fiber Insoluble Fiber Sugars 2g Sugar Alcohol Other Carbohydrates Protein 6g %
Cumin Spiced Pork Chop w/ Mashed Potatoes, Golden Hominy, and Baked Italian Loaf Bread
March 27, 2016 at 5:05 PM | Posted in pork chops | Leave a commentTags: Baking, Bob Evan's Mashed Potatoes, Cooking, Cumin, Dinner, Easter, Food, Golden Hom, Jello Pudding, Prk Chops, recipes, Spices
Today’s Menu: Cumin Spiced Pork Chop w/ Mashed Potatoes, Golden Hominy, and Baked Italian Loaf Bread
Happy Easter everyone! Hope you are having a good one! Wow, what a bright moon last night and early morning! Beautiful Moon out. Had a light Breakfast of a toasted Healthy Life Whole Grain English Muffin, topped with I Can’t Belive It’s Not Butter. After Breakfast I made an early run to Walmart, needed printing ink and paper. Then stopped in Meijer to pick up a few items and back home for the day! It’s a beautiful Easter Day out there, mostly sunny and high near 70 degrees! Got the cart out for a while this afternoon. Rode around the neighborhood and down by the lake, so nice out! Mom and Dad went to an Easter Dinner with some friends. For my dinner I prepared a Cumin Spiced Pork Chop w/ Mashed Potatoes, Golden Hominy, and Baked Italian Loaf Bread.
I just didn’t feel like preparing some big Easter dinner, so I went with a delicious comfort food meal. I grabbed a Pork Chops from the freezer that I had purchased from Costco and let it thaw overnight in the fridge. Then to 
prepare my Chop I’ll need; The Cumin Spiced Rub which consists of; 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. To prepare it preheat oven to 400°. Combine all the ingredients; rub it all over the pork chop. Let stand 20 minutes. Start by heating the Extra Virgin Olive oil in a Cast Iron Skillet over medium-high heat. Add Chops to pan; cook 3 minutes, browning both sides. From the stove to the oven and bake at 400° for 20 minutes until the thermometer registered 150° (slightly pink), turning after 5 minutes. Let stand 10 minutes before slicing. Fantastic combo of Spices, which makes one incredible Crust on the Chop with the inside being tender and moist! Love this seasoning on Pork. Hard to beat these Costco Pork Chops, always top quality.
I served it with some Bob Evan’s Mashed Potatoes, which I just microwave and serve. Then I also heated up a can Kroger Brand Golden Hominy. For those that has never had or heard of Hominy; Hominy is a food made from kernels of corn which are soaked in an alkali solution of either lime or lye. The corrosive nature of the solution removes the hull and germ of the corn and causes the grain itself to puff up to about twice its normal size. And finally I baked a loaf of Pillsbury Italian Loaf Bread. For dessert later a Jello Sugar Free Double Chocolate Pudding.
Baked Glazed Ham w/ Mashed Potatoes, Green Beans,Maple Bacon Pecan Roasted Butternut Squash, and Baked Crescent Rolls
April 5, 2015 at 5:23 PM | Posted in Bob Evan's, Ham | 2 CommentsTags: Baking, Bob Evan's Mashed Potatoes, Butternut squash, Cooking, Cumberland Gap Hams, Diiner, Easter, Food, GREEN BEANS, Ham, Maple Syrup, recipes
Today’s Menu: Baked Glazed Ham w/ Mashed Potatoes, Green Beans,Maple Bacon Pecan Roasted Butternut Squash, and Baked Crescent Rolls
Happy Easter to everyone! And what a beautiful Easter Day outside. It started out in the 30’s but we ended with a high in the 60’s and sunny all day! I wanted to make Mom and Dad a special Easter Dinner, and I think it turned out really well! I prepared a Baked Glazed Ham w/ Mashed Potatoes, Green Beans,Maple Bacon Pecan Roasted Butternut Squash, and Baked Crescent Rolls
I used a Cumberland Gap Semi-Boneless Ham, I purchased it at Kroger the other day. I used the 
Cumberland Gap Hams once before but it’s been a few years back. Very easy to prepare; start by preheating the oven to 325 Degrees. I scored the Ham 1/4 inch with sharp knife and then placed several Pineapple Slices across the Ham. Placed the Ham in baking dish and lightly covered with foil. As it started to bake Mom made her Ham Brown Sugar Glaze, using Splenda Brown Sugar. We baked, per the instructions at 10-15 minutes per pound. In the last 1/2 hour of baking I removed the foil to add the Glaze. Continued to bake until we had an internal temperature of 150 Degrees Fahrenheit. What a Ham! Absolutely delicious, so moist and flavorful! We have plenty leftover to make some Ham Sandwiches and for some Ham and Eggs for Breakfast.
Butternut Squash
I’m always happy with just a side or two, but Mom and Dad love side dishes! So for one side I made some Maple Bacon Pecan Roasted Butternut Squash. I made this one other time and the whole family loved it. So it seemed like a perfect time to make it again, pairs perfectly with Ham. To make it I’ll need; 6 pieces of Jennie – O Turkey Bacon, 5 cups peeled and cubed Butternut Squash, 1 cup Pecans, roughly chopped, ¼ cup Maple Grove Farms Sugar Free Maple Syrup, 2-3 tablespoons Bacon Fat (rendered from cooking bacon), ½ teaspoon Ground Cinnamon, 1/2 teaspoon Ground Nutmeg, and ¼ teaspoon Sea Salt. I used Turkey Bacon instead of the regular Bacon, Sugar Free Maple Syrup, and added the dash of Nutmeg. Which varies from the other recipes I found, I always try to cut calories and carbs from all recipes.
To prepare it I preheated oven to 350 degrees. Placed the Jennie – O Turkey strips of bacon on a foil lined baking sheet. Cooked the bacon for 20 minutes. The bacon should still be slightly soft (not crispy) whe
n you pull it out of the oven. Removed from baking sheet to cool on a paper towel lined plate. Chopped the bacon into small pieces once cooled and placed what little there was of the rendered bacon fat in a large bowl to use later. Before cutting and dicing the Squash, make sure you have a thick bladed and sharp knife. Add the cubed butternut squash, pecans, maple syrup, cinnamon, nutmeg, and salt to the large bowl with the bacon fat. Mix together to coat the squash well. Add pieces of bacon to the mixture and mix well. Add mixture to a 9×11 glass baking dish. Increased the oven temperature to 400 degrees. Placed the dish in the oven to bake for 35-40 minutes (depending on size of cubed butternut squash) or until squash is soft. It takes a little time and effort to prepare but well worth it! The Squash combined with everything is flat-out delicious! The Turkey Bacon, Pecans, and the Syrup combine to make this dish the “Bomb”. A definite keeper recipe. A perfect dish for the Holidays or any Special Dinner.
Then for the other sides I heated up some of our favorite Mashed Potatoes, Bob Evan’s Mashed Potatoes. Microwave a total of 6 minutes and serve. Then I grabbed a Mason Jar of our Canned Green Beans, what’s a Holiday Meal without Green Beans! Our last batch of the Canned Green Beans has been one of our better batches, and still have plenty left. Then I also baked a can of Pillsbury Reduced Fat Crescent Rolls. Wow quite an Easter Dinner. Mom and Dad loved it and that what counts! Hope everyone has a had a great Easter! For dessert later a Jello Black Cherry Sugar Free Jello.
Cumberland Gap Premium Boneless and Semi-Boneless Hams
Cumberland Gap half and whole boneless hams are not only
made from the best seamed and retrimmed major muscles,
but are a high quality product at a reasonable price.
Our Semi-Boneless Hams provide rich, true-bone-in premium
flavor of premium, smoked ham for all-seasons and there’s
more! Our mini ham is ideal for quick convenient meals
or snacks. The whole and half Honey Hams are cured
with natural honey…giving them that rich flavor you want.
The Cumberland Gap Tradition of Quality
is sure to delight you again and again.
To cook in a Conventional Oven
(preferred method)
Open package
Remove all wrapping
If desired, score ham 1/4 inch – with sharp knife and insert cloves or your favorite spice
Place ham in baking dish and lightly cover with foil
Preheat oven 325 Degrees
Bake at 325 Degrees 10-15 minutes per pound
Remove foil last half-hour to glaze or garnish.
Internal temperature should reach 150 Degrees Fahrenheit
http://www.cumberlandgapprovision.com/Recipes/Home.htm
Maple Bacon Pecan Roasted Butternut Squash
Ingredients:
6 pieces of Jennie – O Turkey Bacon
5 cups peeled and cubed Butternut Squash
1 cup Pecans, roughly chopped
¼ cup Maple Grove Farms Sugar Free Maple Syrup
2-3 tablespoons Bacon Fat (rendered from cooking bacon)
½ teaspoon Ground Cinnamon
1/2 teaspoon Ground Nutmeg
¼ teaspoon Sea Salt
Instructions:
Preheat oven to 350 degrees
Place strips of bacon on a foil lined baking sheet
Cook bacon for 20 minutes. Bacon should still be slightly soft (not crispy) when you pull it out of the oven. Remove from baking sheet to cool on a paper towel lined plate. Chop bacon into small pieces once cooled. Place the rendered bacon fat in a large bowl.
Add the cubed butternut squash, pecans, maple syrup, cinnamon and salt to the large bowl with the bacon fat.
Mix together to coat the squash well. Add pieces of bacon to the mixture and mix well.
Add mixture to a 9×11 glass baking dish.
Increase oven temperature to 400 degrees.
Place dish in the oven to bake for 35-40 minutes (depending on size of cubed butternut squash) or until squash is soft.
Serve immediately.
Easter Dinner – Roasted Veal Shoulder w/ Canned Green Beans and Mashed Potatoes
April 20, 2014 at 5:18 PM | Posted in Bob Evan's, greenbeans, pasta, veal | Leave a commentTags: Bob Evan's Mashed Potatoes, Canned Green Beans, Cooking, Dinner, Easter, Food, Herbs, Italian Pasta Salad, Pillsbury Rustic French Bread, Roasting, Veal, Veal Clod Boneless Roast
Easter Dinner – Roasted Veal Shoulder w/ Canned Green Beans and Mashed Potatoes
First I’d like to wish each and every one of you, and your families, a Happy Easter! I was up about 6:30 this morning, went out to get the Sunday Papers. Grabbed my neighbors papers first and dropped it off at their door’s and couldn’t help but admire what an absolutely gorgeous Sunrise! The Eastern sky was just lit up with color, a beautiful Easter Morning! Came in made Breakfast, had a cup of fresh brewed Green Tea, and it’s a fantastic start to a beautiful day. For Easter Dinner I prepared a Roasted Veal Shoulder w/ Canned Green Beans and Mashed Potatoes.
We had Veal Clod Boneless Roast for the first time a few weeks ago. It was so tender, moist, and delicious we decided right that we were going to have this for our Easter Dinner. I purchase it from Kroger, which so far is the only place I’ve seen it sold. This one weighed 2.20 lbs. It comes with instructions on how to prepare it and a pop up thermometer already inserted in it. I seasoned it with McCormick Grinders Sea Salt and Black Peppercorn, Thyme, and Rosemary. Instructions were very easy I just placed the Roast on a rack in a shallow pan. Roasted at 325 degrees for about 72 minutes. Meat thermometer should read 145 degrees for medium rare, 160 degrees for medium and 170 degrees for well done. I prepared our’s at 150 degrees for a shade under medium. When done I let it sit for about 5 minutes before slicing. The Roast came out just as incredible as it did the first time! Juicy and moist and just packed with flavor, and so very tender.
I had made some Italian Pasta Salad, yesterday, for an Appetizer for today. It always tastes better after it refrigerates overnight. Made it with Ronzoni Garden Delight Tri Color Rotini Pasta, Black Olives, Kalamata Olives, Hormel Turkey Pepperoni, Anchovies, fresh Shredded Parmesan Cheese, Kraft Zesty Italian Fat Free Dressing, and McCormick Grinder Italian Seasoning. For one side I opened up a Mason Jar of our Canned Green Beans, canned last summer. Then I also prepared our favorite household Mashed Potato, Bob Evan’s Original Mashed Potatoes. Finally reheated the Pillsbury Rustic French Bread I baked yesterday. Quite an Easter Feast! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Yogurt.
Kroger Private Selection Veal Shoulder Clod Roast
Veal Clod Boneless Roast
Place Roast on a rack in a shallow pan. Insert ovenproof meat thermometer so tip is centered in the thickest part of Veal, not in fat. Roast at 325 degrees for 31 – 34 minutes per pound for medium doneness. Meat thermometer should read 145 degrees for medium rare, 160 degrees for medium and 170 degrees for well done.
150 calories Per Serving
Naturally-Dyed Greek Yogurt Deviled Eggs
April 19, 2014 at 7:49 AM | Posted in Eggs, PBS | Leave a commentTags: Cooking, Easter, Easter Eggs, Eggs, Food, PBS, PBS Recipes
From the PBS website, a great way to dye your Easter Eggs! The link is at the bottom of the page.
Naturally-Dyed Greek Yogurt Deviled Eggs
For an Easter appetizer or hors d’oeuvres, food blogger Aube Giroux shows you how to naturally dye your eggs for a festive deviled eggs dish on the Kitchen Vignettes blog.
Ingredients
For the Eggs:
9 hard-cooked eggs, peeled
1 Tbsp finely chopped spring onions or chives
1/2 cup full-fat Greek yoghurt
1/2 tsp. salt
1 Tbsp dijon mustard
Optional Garnishes: smoked paprika, fresh-cracked pepper, chopped chives or spring onions, microgreens, fresh herbs
For the Dyes:
For Blue Dye:
2 cups water
2 cups chopped red cabbage leaves
1 Tbsp vinegar
1 tsp salt
3/4 tsp. baking soda
For Pink Dye:
2 cups water
1 cup chopped beets
1 Tbsp vinegar
1 tsp salt
For Yellow Dye:
2 cups water
1 Tbsp ground turmeric
1 Tbsp vinegar
1 tsp salt
Directions
* To make the dyes, bring to a boil 3 small pots filled with 2 cups of water per pot, along with the magic ingredients in each one (beets, red cabbage, turmeric). Boil for about 20 to 30 minutes and remove from heat. Strain out the solids so you are left with 3 brightly colored liquids. Add 1 Tbsp of vinegar and 1 tsp salt to each pot of dye. In the case of the red cabbage dye, also add 3/4 tsp baking soda to create a blue hue (or leave it as is if you prefer purple).
* To prepare the eggs, place them in a medium-sized pot filled with enough water to cover the tops of the eggs with an inch of liquid. Bring the water to a boil and then turn off the heat. Leave the eggs in the water, cover with a lid, setting a timer for 12 minutes. Remove the eggs after 12 minutes and transfer them to a bowl filled with ice cold water. Let them cool for one full minute. Remove from the cold water and lightly crack the shells on a hard surface, peeling the eggs carefully, making sure to leave the flesh intact. (*Note: freshly-laid eggs do not peel well. Make sure you use eggs that are at least a few days old for this recipe).
* Place 3 peeled eggs in each pot of dye for about one hour (more or less time will give you varying intensities of color). Once you are satisfied with the color of your eggs, remove and dry gently with a paper towel.
* Slice the eggs in half and remove all the yolks. Place the yolks in a bowl with the 1/2 cup of Greek yoghurt, 1 Tbsp. dijon mustard, 1 Tbsp. chopped onions, and 1/2 tsp salt. Puree with a hand blender. Either spoon this mixture back into the hollowed egg halves, or if you want to get fancy, place the yolk mixture into a piping bag with a large cake decorating attachment and pipe it into the egg halves.
* Garnish and serve!
Yield: Makes 18 egg halves (serves 6 to 10 people)
Easter Dinner – Prime Rib, Mashed Potatoes, Mushroom Brown Gravy, Green Beans, and…
April 8, 2012 at 4:56 PM | Posted in baking, diabetes, diabetes friendly, Food, greenbeans, low calorie, low carb, prime rib | 4 CommentsTags: cook, Cool Whip, Easter, Green Bean, Jello Sugar Free Chocolate Pudding, Mashed potato, Mashed Potatoes, Standing rib roast
Today’s Menu: Prime Rib, Mashed Potatoes, Mushroom Brown Gravy, Green Beans, and Rustic French Bread
Happy Easter everyone! I hope yours was relaxing and delicious as ours was. We had a Prime Rib Roast that was slowed roasted at 250 degrees until the roast read 120 degrees. It came out tender and delicious! The ends were about medium rare while the middle was rare. We used the used the juices and tidbits at the bottom of the roasting pan to pour back over meat after we sliced it making just that more juicy. Plenty of leftovers too which will make some primo prime rib sandwiches!
For sides we had Bob Evans Mashed Potatoes that we topped with some Heinz Mushroom Brown Gravy. We also had Green Beans and baked a loaf of Pillsbury Rustic French Bread. For dessert later a Jello Sugar Free Chocolate Pudding topped with Cool Whip Free. Happy Easter all!
Easter
April 7, 2012 at 10:12 AM | Posted in Food | 1 CommentTags: Crucifixion of Jesus, Easter, Easter Sunday, Friday, Good Friday, Jesus, Maundy Thursday, United States
Easter is a Christian feast and holiday celebrating the resurrection of Jesus Christ on the third day after his crucifixion at Calvary as described in the New Testament. Easter is preceded by Lent, a forty-day period of fasting, prayer, and penance. The last week of Lent is called Holy Week, and it contains Maundy Thursday, commemorating Maundy and the Last Supper, as well as Good Friday, commemorating the crucifixion and death of Jesus. Easter is followed by a fifty-day period called Eastertide or the Easter Season, ending with Pentecost Sunday. The festival is referred to in English by a variety of different names including Easter Day, Easter Sunday, Resurrection Day and Resurrection Sunday.
Easter is a moveable feast, meaning it is not fixed in relation to the civil calendar. The First Council of Nicaea (325) established the date of Easter as the first Sunday after the full moon (the Paschal Full Moon) following the northern hemisphere’s vernal equinox. Ecclesiastically, the equinox is reckoned to be on March 21 (even though the equinox occurs, astronomically speaking, on March 20 in most years), and the “Full Moon” is not necessarily the astronomically correct date. The date of Easter therefore varies between March 22 and April 25. Eastern Christianity bases its calculations on the Julian calendar whose March 21 corresponds, during the 21st century, to April 3 in the Gregorian calendar, in which the celebration of Easter therefore varies between April 4 and May 8.
Easter is linked to the Jewish Passover by much of its symbolism, as well as by its position in the calendar. In many languages, the words for “Easter” and “Passover” are etymologically related or homonymous. Easter customs vary across the Christian world, but decorating Easter eggs is a common motif. In the Western world, customs such as egg hunting and the Easter Bunny extend from the church, and are often secular.
In the United States, Easter Sunday is a flag day but has not been a federal and state holiday due to falling on a Sunday, which is already a non working day for federal and state employees. However, nearly every retail store, shopping malls and some restaurants are closed on Easter Sunday. Few banks that are normally open on regular Sundays are closed on Easter. Two days before Easter Sunday, on Good Friday, is a holiday in 12 states. Most private businesses and sectors, as well as financial and stock market, and public schools are closed on Good Friday. Historically, schools have given extended spring breaks of one to two weeks around the Easter holiday, but this practice has been declining in favor of fixed one-week recesses around Washington’s Birthday and in late April.
Many Americans follow the tradition of coloring hard-boiled eggs and giving baskets of candy. The Easter Bunny is a popular legendary anthropomorphic Easter gift-giving character analogous to Santa Claus in American culture. On Easter Monday, the President of the United States holds an annual Easter egg roll on the White House lawn for young children. New York City holds an annual Easter parade on Easter Sunday.
In Canada, both Easter Sunday and Easter Monday are public holidays. In province of Quebec, either Good Friday or Easter Monday (although most companies give both) are statutory holidays. Two days before Easter Sunday, on Good Friday, is a public holiday as well.
Diabetic Friendly Ham and Lamb Easter Recipes
April 7, 2012 at 10:10 AM | Posted in diabetes, diabetes friendly, low calorie, low carb | 1 CommentTags: Black pepper, cook, Easter, Ham, Lamb and mutton, Mustard, New Zealand, Oven
I thought I would pass along of diabetic friendly easter recipes for everyone. They are from the the Diabetic Gourmet web site, the link is at the end of the post. Enjoy and Happy Easter everyone!
Apricot-Glazed Ham
Ingredients
5 pound fully cooked whole boneless ham
1/3 cup firmly packed brown sugar
1 tablespoon cornstarch
1/2 teaspoon nutmeg
1/4 teaspoon cloves
2/3 cup apricot nectar
2 tablespoons lemon juice
Directions
*Place ham on rack in a shallow roasting pan. Bake, uncovered, in a 325 degree F. oven for 1 1/4 hours or until meat thermometer registers 140 degrees F. (about 15-18 minutes per pound.)
*For the glaze, in a small saucepan combine brown sugar, cornstarch, nutmeg and cloves. Stir in apricot nectar and lemon juice. Cook over medium heat until thickened and bubbly, stirring constantly.
*Brush ham with glaze. Continue baking 15-20 minutes more, brushing occasionally with glaze.
Nutritional Information (Per Serving)
Calories: 208
Protein: 25 g
Sodium: 1572 mg
Cholesterol: 64 mg
Fat: 9 g
Saturated Fat: 3 g
Dietary Fiber: 0 g
Carbohydrates: 6 g
Herb-Crusted Rack of Lamb
Ingredients
4 cloves garlic, minced
1/2 cup chopped fresh rosemary leaves
1/4 cup chopped fresh mint leaves
salt to taste
freshly ground black pepper
1 rack of New Zealand lamb, fully French trimmed
1/2 cup chopped fresh parsley leaves
1 cup plain bread crumbs
1 tablespoon Dijon mustard
Directions
*In a small bowl, mix the garlic, salt, pepper, rosemary and mint together. Rub the mixture over the lamb and refrigerate for an hour or overnight.
*Meanwhile, combine the bread crumbs and parsley in a small bowl. Season with salt and pepper and set aside.
*Spray a roasting pan with nonstick spray and place it in the oven. Preheat the oven to 500ºF.
*Place the lamb, meat-side down in the hot roasting pan and cook for 10 minutes. Remove the lamb from the oven and reduce the heat to 400ºF.
*Turn the lamb meat-side up and brush the meat with the mustard. Spread the crumb mixture over the mustard and press it onto the meat. Return to the oven and cook for 10 minutes more to brown the bread crumbs.
*Let the meat rest for 5 minutes. Carve the racks into chops and serve.
Nutritional Information (Per Serving)
Calories: 341
Protein: 35 g
Sodium: 302 mg
Cholesterol: 189 mg
Fat: 12 g
Saturated Fat: 1 g
Dietary Fiber: 0.5 g
Carbohydrates: 23 g
http://diabeticgourmet.com/recipes/Holidays_and_Special_Occasions/Easter/
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