Diabetic Dessert of the Week -SUGAR FREE PUMPKIN BREAD

August 22, 2019 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dessert of the Week is -SUGAR FREE PUMPKIN BREAD. Splenda replaces the Sugar in this recipe. Some of the other ingredients you’ll be needing are; Can of Pumpkin, Low Fat Plain Yogurt, Raisins, Spices, and more! The recipe is from the Diabetic Gourmet Magazine website where you’ll find a huge selection of Diabetic Friendly Recipes. So Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

SUGAR FREE PUMPKIN BREAD
Sweet and spicy, this pumpkin bread makes a wonderful holiday treat. Substituting yogurt for eggs and oil reduces fat and cholesterol and Splenda reduces the carbohydrate and calories. If regular sugar is used, the total calories would be 103 and carbs would be 20 grams.

Recipe Yield: 32

Ingredients
1 can pumpkin (15 ounce)
1 cup Splenda No Calorie Sweetener
1/4 cup vegetable oil
1 cup yogurt, low-fat plain
1-1/2 cups flour (all purpose)
1-1/2 cups whole wheat flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
1 cup raisins

Directions
1 – Preheat oven to 350 degrees.
2 – In a large mixing bowl, beat together pumpkin, sugar, oil, and yogurt.
3 – In a medium bowl, combine the flours, baking powder, soda, cinnamon, and salt; add to pumpkin mixture, stirring until just moistened.
4 – Stir in raisins.
5 – Pour into 2 greased 9x5x3 inch loaf pans and bake until done, about 55 minutes.
6 – Cool on a wire rack for 10 minutes; remove from pan and cool completely.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 66
Fat: 1.9 grams
Saturated Fat: .4 grams
Fiber: 1 grams
Sodium: 121 milligrams
Protein: 2 grams
Carbohydrates: 11 grams
Sugars: 3.6 grams
https://diabeticgourmet.com/diabetic-recipe/sugarfree-pumpkin-bread

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Kitchen Hint of the Day!

July 22, 2017 at 5:38 AM | Posted in Kitchen Hints | Leave a comment
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An Apple a day……

 

Apples are extremely rich in important antioxidants, flavanoids, and dietary fiber. The phytonutrients and antioxidants in apples may help reduce the risk of developing cancer, hypertension, diabetes, and heart disease.

Flatbread Turkey Sausage Pizza

June 18, 2017 at 5:16 AM | Posted in Jennie-O Turkey Products | Leave a comment
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Came across this recipe while at the Jennie – O website, Flatbread Turkey Sausage Pizza. It uses JENNIE-O® All Natural Turkey Sausage with toppings of Pesto, Tomatoes, Mozzarella Cheese, Red Onion, and Baby Arugula. Served on Mini Naan Bread Pieces. You can use these toppings or choose your own. You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O website. Enjoy and Make the Switch! https://www.jennieo.com/

 

Flatbread Turkey Sausage Pizza

Looking for a quick and easy dinner? Ready in just 30 minutes, these turkey pizzas are exactly what you need. Get your kids in the kitchen to choose their own toppings!

INGREDIENTS

 

6-ounces JENNIE-O® All Natural Turkey Sausage

½ cup refrigerated pesto
4 mini naan bread pieces
2 cups shredded Mozzarella cheese
1 cup cherry tomatoes, cut in half
½ medium red onion, thinly sliced
1 cup baby arugula
DIRECTIONS

1) Cook turkey sausage as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Set aside.
2) Spread pesto evenly over naan bread. Layer with sausage, cheese, tomatoes and onions.
3) Place on baking sheet and bake 20 minutes or until bubbly.
4) Top with arugula.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories410
Protein28g
Carbohydrates26g
Fiber3g
Sugars5g
Fat22g
Cholesterol75mg
Sodium690mg
Saturated Fat9g
https://www.jennieo.com/recipes/1116-flatbread-turkey-sausage-pizza

Turkey Enchilada Dip w/ Multi-Grained Scoops

July 19, 2016 at 4:58 PM | Posted in Jennie-O Turkey Products | Leave a comment
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Today’s Menu: Turkey Enchilada Dip with Multi-Grain Tostitos Chips w/ Multi-Grained Scoops

 

 

Turkey Enchilada Dip w Multi-Grained Scoops 006

Spent a restless night last night, awake on and off all night! For Breakfast I toasted a couple of slices of Healthy Life Whole Grain Bread (lightly buttered) and Scrambled 2 medium Eggs, seasoned with Sea Salt Ground Pepper,and a sprinkle of Sargento reduced Fat Shredded Sharp Cheddar Cheese. Hot and Humid outside again. Got some work done outside early before it got too bad. Trimmed the vines down the side of the driveway and got the leaf blower out and cleaned around our wooden deck. Back inside did a few light cleaning jobs around the house. For Dinner tonight another new recipe, Turkey Enchilada Dip w/ Multi-Grained Scoops.

 

With all the heat and humidity I didn’t want a full meal, just something light to snack on. Something like, Turkey Enchilada Dip! I got the recipe idea on an email recipe from the Add A Pinch website (http://addapinch.com/). Visit the site when you get a chance, it’s loaded with delicious recipes! So the original recipe was Beef Enchilada Dip Recipe but to save on calories and fat I’m used one of my favorites, Jennie – O Extra Lean Ground Turkey Breast. So now we have Turkey Enchilada Dip.

 

Turkey Enchilada Dip w Multi-Grained Scoops 002
To make the dish I’ll need; 1 pound Jennie – O Extra Lean Ground Turkey Breast, ½ medium Red Onion (diced), 2 cloves Garlic (minced), 1 1/2 cups Old El Paso Enchilada Sauce, 2 cups Kraft 2% Shredded Colby- Monterrey Jack Cheese, Daisy Reduced Fat Sour Cream, Sliced Olives (optional), and Tostito’s Multi-Grain Scoops.

 

 

 
To prepare it I browned the Ground Turkey in a large skillet that I had sprayed with Pam Cooking Spray and added a 1/2 tablespoon of Extra Virgin Olive Oil. When Turkey has browned, drain. Then added the RTurkey Enchilada Dip w Multi-Grained Scoops 003ed Onion and Garlic and cooked until tender, about 3 minutes. Stir in Old El Paso Enchilada Sauce and top with the Shredded Cheese. Cover and allow cheese just start to melt, about 2 more minutes. Top with Sour Cream, Sliced Olives (optional), and served with Scoops Chips. And done, enjoy! Makes a good Dinner on those nights where nothing sounded good, like tonight, and you didn’t want a full meal. This meal is also Mom and dad approved, my parents loved it! I had a Diet Peach Snapple to go with Dinner. The original recipe and web link is below. For dessert later a bowl of Del Monte Sliced Cling Peaches in Light Syrup along with a scoop of Breyer’s Low Carb Vanilla Bean Ice Cream!

 

 
Beef Enchilada Dip Recipe
Beef Enchilada Dip makes a perfect warm, meaty, cheesy and delicious dip. If you love enchiladas, then this dip is definitely for you! Get this simple beef
Serves: 8
Ingredients
1½ ­ 2 pounds ground beef
½ medium onion, diced
2 cloves garlic, minced
2 cups enchilada sauce
2 cups grated Monterrey Jack or cheddar cheese
Sour Cream (optional)
Tortilla Chips (optional)

 
Instructions
1. Brown ground beef in a large skillet. Drain. Add in onion and garlic and cook until tender, about 3 minutes.
Stir in enchilada sauce and top with grated cheese. Cover and allow cheese to melt, about 3 more minutes.
2. Top with sour cream and serve with tortilla chips.
Recipe by Add a Pinch at http://addapinch.com/beef­enchilada­dip­recipe/

Jennie – O Turkey Recipe of the Week – Slow Cooker Turkey Cheese Dip

September 18, 2015 at 4:58 AM | Posted in Jennie-O Turkey Products | 2 Comments
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This week’s Jennie – O Turkey Recipe of the Week is Slow Cooker Turkey Cheese Dip. This one has 2 healthy Jennie – O Products in it, JENNIE-O® Ground Turkey and JENNIE-O® Lean Hot Italian Turkey Sausage. Perfect for a family snack or party snack. Serve it on crackers or chips. You can find this recipe plus many other delicious and healthy recipes all on the Jennie – O website. http://www.jennieo.com/

 

 

Slow Cooker Turkey Cheese Dip

Ingredients
1 (20-ounce) package JENNIE-O® Ground Turkey
1 (19.5-ounce) package JENNIE-O® Lean Hot Italian Turkey Sausage, choppedSlow Cooker Turkey Cheese Dip
1 (8-ounce) package cream cheese, cubed
1 (8-ounce) can diced tomatoes, drained
1 (8-ounce) container sour cream
1 (8-ounce) container cottage cheese
8 ounces Cheddar cheese, cubed
1 medium onion, diced
1 (11-ounce) can sliced jalapeño peppers, drained
1 (1-pound) package processed cheese, cubed
3 cloves garlic, minced
crackers or corn chips, if desired
Directions
Cook ground turkey and sausage as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer; drain. Transfer to slow cooker.

Add cream cheese, tomatoes, sour cream, cottage cheese, Cheddar cheese, onion, jalapeño peppers, processed cheese and garlic to slow cooker. Cover and cook on HIGH 1½ to 2 hours or until cheese is melted. Serve with crackers or corn chips, if desired
* Always cook to an internal temperature of 165°F.

Nutritional InformationJennie O Make the Switch
Calories 280 Fat 20g
Protein 19g Cholesterol 80mg
Carbohydrates 7g Sodium 780mg
Fiber 1g Saturated Fat 10g
Sugars 3g

http://www.jennieo.com/recipes/270-Slow-Cooker-Turkey-Cheese-Dip

Wild Idea Buffalo Recipe of the Week – Apple Cake

August 19, 2015 at 5:00 AM | Posted in Wild Idea Buffalo | Leave a comment
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For this week’s Wild Idea Buffalo Recipe of the Week it’s Dessert, Apple Cake. Whether it’s Buffalo Entrees, side dishes, or dessert the Wild Idea Buffalo website has it in their Recipe Selections. Another good one from Jill O’Brien of Wild Idea Buffalo. http://wildideabuffalo.com/

 

 

Apple Cake

Apple Cake A delicious fall dessert. Serves 18.
We have a few apple trees on the ranch, and this year we had a hearty crop. I use them in preparing sweet fall treats, including pie’s, sauce and apple cake. The apple cake is one of my favorites, it’s easy, and oh so good. Because they freeze well, I like to make up a few extra’s to have on hand. Delicious for breakfast, or serve with caramel sauce and fresh whipped cream, for an elegant dessert.

 

 

Note: I often split the flour using half whole wheat baking flour and half all purpose flour.Wild Idea

Ingredients:

3 cups flour
1 Tb.. baking soda
1 Tb. cinnamon
1½ tsp. nutmeg or allspice
½ tsp. salt
¼ cup butter, softened
3 cups sugar
3 eggs
3 cups applesauce
3 cups apples, peeled and finely chopped or flash processed
Instructions:

Preheat oven to 400*. Butter a 13”x9” cake pan or two, 9” round cake pans.
Mix all ingredients together with electric mixer, until batter is well incorporated.
Pour into prepared pan and bake for 35 minutes for round pans and 45 minutes for rectangular pan. Serve with a little caramel sauce and fresh whipped cream!

 

http://wildideabuffalo.com/2012/apple-cake-2/

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