Diabetic Dish of the Week – Slow Cooker Turkey Breast
November 13, 2018 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a commentTags: Baking, Cooking, Diabetes, Diabetes Self Management, Diabetic Dish of the Week, Dried Parsley, Food, Garlic Powder, Paprika, recipes, Slow Cooker Turkey Breast, Turkey Breast
This week’s Diabetic Dish of the Week is – Slow Cooker Turkey Breast. For this weeks recipe I’m passing along a super easy prepared and delicious recipe. You’ll need just 4 ingredients to prepare it; 1 Turkey Breast, Garlic Powder, Paprika, and Dried Parsley. Then the easy part, just put it in the slow cooker on low for 6-8 hours and it’s done! Pick your own sides out and you have a meal! The recipe is off one of my favorite sites, the Diabetes Self Management. Besides all the fantastic Diabetes Friendly Recipes you’ll find Diabetes Management Tips, tips on Weight Control, Diabetic News, Exercise Tips and more! Plus you can subscribe to their Magazine also. So check it out today. Enjoy and Eat Healthy in 2018! https://www.diabetesselfmanagement.com/
Slow Cooker Turkey Breast
Ingredients
1 turkey breast (about 3 pounds)
Garlic powder
Paprika
Dried parsley
Directions
1 – Place turkey in slow cooker. Season with garlic powder, paprika, and parsley. Cover; cook on LOW 6 to 8 hours or until internal temperature reaches 170°F.
2 – Remove turkey to cutting board; cover with foil and let stand 10 to 15 minutes before carving. (Internal temperature will rise 5° to 10°F during stand time.)
Yield: 4 to 6 servings. Serving size: 4 ounces.
Nutrition Facts Per Serving:
Calories: 140 calories, Carbohydrates: 0g, Protein: 27 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 79 mg, Sodium: 41 mg, Fiber: 0 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/slow-cooker-turkey-breast/
Kitchen Hint of the Day!
November 8, 2016 at 5:55 AM | Posted in Kitchen Hints | Leave a commentTags: Baking, Bread Sticks, Cooking, Cooking Tips, Food, Garlic Powder, Grilling, Hot Dog Buns, Kitchen Hints, Mozzarella Cheese, recipes
For quick and easy garlic bread sticks, split a hot dog bun down the middle and cut each half lengthwise. Butter each strip; sprinkle with garlic salt or garlic powder. Place on a cookie sheet and bake or broil until toasted. If you want to kick it up a little more add some Reduced Fat Shredded Mozzarella Cheese to the top of each bread stick.
Kitchen Hint of the Day!
October 6, 2015 at 5:04 AM | Posted in Kitchen Hints | Leave a commentTags: Chili powder, Cooking, Cooking Tips, Crock Pots, Food, Garlic Powder, Kitchen Hints, recipes, Spices
When seasoning a dish in your Crock Pot, use chili powders and garlic powder sparingly as these can sometimes intensify over longer cook times.
Kitchen Hint of the Day!
July 20, 2015 at 4:58 AM | Posted in Kitchen Hints | Leave a commentTags: Cooking, Cooking Tips, Food, Garlic Powder, Kitchen Hints, Onion Powder, recipes, Salt, Spices
Use those Spices and Herbs…..
If you feel your food is too bland, avoid using salt to spice it up; opt for garlic powder or onion powder instead.
Cumin Spiced Pork Tenderloin w/ Mashed Potatoes and Sliced Carrots
August 8, 2014 at 5:11 PM | Posted in Bob Evan's, carrots, pork tenderloin | Leave a commentTags: Bob Evan's Mashed Potatoes, Carrots, Cast Iron Skillet, Chili powder, Cooking, Cumin, Cumin Spiced Pork Tenderloin, Food, Garlic Powder, Leftovers, Oregano, Pork, recipes, Roasting, Spices
Today’s Menu: Cumin Spiced Pork Tenderloin w/ Mashed Potatoes and Sliced Carrots
It’s been a bit more humid today, cloudy with showers later in the day. Had to have the fridge worked on today, ice maker on the blink. After that I ran an errand for Mom and stopped by the bank. Not a whole lot going on today. For dinner tonight, Cumin Spiced Pork Tenderloin w/ Mashed Potatoes and Sliced Carrots.
I had come across the Cumin Spiced Pork Tenderloin recipe a while back on-line, there’s several variations of it on various sites. To prepare it I’ll need; 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 350°. Combine all the ingredients; rub it all over the pork. Let stand 20 minutes. Heat the oil in a Cast Iron Skillet over medium-high heat. Add pork to pan; cook 4 minutes, browning on all sides. Bake at 350° for 15 minutes or until a thermometer registers 155° (slightly pink), turning after 7 minutes. Let stand 10 minutes before slicing. Then get ready to enjoy one delicious Pork Tenderloin! Fantastic combo of Spices, which made one incredible Crust on the Pork with the inside being tender and moist! By far my favorite Pork recipe anymore.
For one side I had the leftover Bob Evan’s Mashed Potatoes from last night, just reheated and served. Then I also heated up a can of Walmart Brand Sliced Carrots. Also had a slice of Healthy Life Whole Grain Bread. For dessert later a Healthy Choice Dark Chocolate Swirl Frozen Greek Yogurt.
Healthy Choice Dark Fudge Greek Frozen Yogurt
Our creamy Greek frozen yogurt with a dark, decadent fudge swirl is an irresistible 100-calorie treat that you can feel good about not resisting.
NUTRITION FACTS PER SERVING
CALORIES 100
FAT 2g
FIBER 1g
PROTEIN 4g
SODIUM 45mg
CARBOHYDRATES 17g
http://www.healthychoice.com/products/greek-frozen-yogurt/dark-fudge-swirl-greek-frozen-yogurt
Cumin Spiced Pork Tenderloin w/ Sliced Carrots and Cheddar and Bacon Potato Salad
June 17, 2014 at 5:14 PM | Posted in carrots, pork tenderloin, Simply Potatoes | 4 CommentsTags: Carrots, Cooking, Cumin, Dinner, Food, Garlic Powder, Kraft Chipotle Mayo, Oregano, Pork, Pork Tenderloin, Roasting, Simply PotatoesSteakhouse Seasoned Diced Potatoes, Spices
Today’s Menu: Cumin Spiced Pork Tenderloin w/ Sliced Carrots and Cheddar and Bacon Potato Salad
It’s been one hot and humid day around here today, about 93 degrees and as I said very humid. Went to the bank, post office, and Kroger early and got back home. If you have any breathing problems today is not the day to be out. For dinner tonight a couple of new ones, I prepared Cumin Spiced Pork Tenderloin w/ Sliced Carrots and Cheddar and Bacon Potato Salad.
Look at that Beautiful Crust!
I found the Cumin Spiced Pork Tenderloin recipe a while back on-line, several variations of it. To prepare it I’ll need; 1/2 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 350°. Combine all the ingredients; rub it all over the pork. Let stand 20 minutes. Heat the oil in a Cast Iron Skillet over medium-high heat. Add pork to pan; cook 4 minutes, browning on all sides. Bake at 350° for 15 minutes or until a thermometer registers 155° (slightly pink), turning after 7 minutes. Let stand 10 minutes before slicing. Then get ready to enjoy one delicious and moist Pork Tenderloin! Fantastic combo of Spices, which made one incredible Crust on the Pork.
For one side dish I prepared another new one, Cheddar and Bacon Potato Salad. This one comes from the Simply Potatoes website (http://www.simplypotatoes.com/) To make this one I’ll need; 1 package Simply Potatoes® Steakhouse Seasoned Diced Potatoes, 1/2 cup Kraft Reduced Fat Chipotle Mayonnaise, 1/2 cup Daisy Light Sour Cream, 2 tablespoons chopped fresh Chives, 1/4 teaspoon Garlic Salt, Ground Pepper to taste, 1/3 cup Sargento Reduced-Fat Shredded Sharp Cheddar Cheese, 1/4 cup Oscar Mayer Turkey Bacon Bits, and 1/4 cup finely chopped Red Onion. To prepare it Place 1 package Simply Potatoes® Steakhouse Seasoned Diced Potatoes in a medium saucepan with 1/2 cup water. Bring to a boil; reduce heat to medium-low and cover. Cook about 10 minutes or until potatoes are just tender. Let cool. As the Potatoes are cooling mix mayonnaise, sour cream, chives, garlic salt, and pepper in a large serving bowl until well blended. Then gently stir the Potatoes into dressing until well coated. Sprinkle with Cheese, Bacon, and Red Onion; cover and refrigerate until ready to serve. Stir toppings in just before serving. Another keeper recipe, not a huge Potato Salad fan until now! I also heated up a can of Walmart Brand Sliced Carrots along with a slice of Klosterman Wheat Bread. For dessert later a bowl of Breyer’s Carb Smart Vanilla Bean Ice Cream.
Cheddar and Bacon Potato Salad
If you love the big, bold flavors of loaded potatoes, you’ll flip for this potato salad recipe. It’s got all the fixin’s: Cheddar, bacon, red onions, sour cream and chives. Just 10 minutes to prepare, 20 minutes to the table!
Cheddar & Bacon Potato Salad Recipe
Directions
1 package Simply Potatoes® Steakhouse Seasoned Diced Potatoes*
1/2 cup chipotle or light mayonnaise
1/2 cup sour cream
2 tablespoons chopped fresh chives
1/4 teaspoon garlic salt
freshly ground pepper to taste
1/3 cup Crystal Farms® Reduced-Fat Shredded Sharp Cheddar Cheese
1/4 cup real bacon pieces
1/4 cup finely chopped red onion
1. Place potatoes and ¼ cup water in a microwaveable bowl. Cover; microwave on HIGH heat 10 to 12 minutes, until potatoes are tender. Cool.
2. Mix mayonnaise, sour cream, chives, garlic salt, and pepper in a large serving bowl until well blended.
3. Gently stir potatoes into dressing until well coated. Sprinkle with cheese, bacon, and red onion; cover and refrigerate until ready to serve. Stir toppings in just before serving.
Chipotle mayonnaise is readily available in the condiment aisle—or you can make your own by stirring one or two finely chopped canned chipotle chiles into plain mayonnaise.
Reduced-fat (light) sour cream is a good substitution for regular sour cream
If fresh chives are hard to find, substitute green onions.
Stove top: Place 1 package Simply Potatoes® Steakhouse Seasoned Diced Potatoes in a medium saucepan with 1/2 cup water. Bring to a boil; reduce heat to medium-low and cover. Cook about 10 minutes or until potatoes are just tender.
*Can be substituted with Simply Potatoes® Diced Potatoes with Onion
Serving Size: 1/6th of recipe
Calories 190; Total Fat 10g; Saturated Fat 3g; Cholesterol 18mg; Sodium 680mg; Carbohydrate 23g; Dietary Fiber 2g; Protein 5g
http://www.simplypotatoes.com/recipes/cheddar-bacon-potato-salad-recipe/4503a
Blackened Grouper w/ Mushroom and Parmesan Risotto, Boiled Mini Carrots,…
December 27, 2013 at 6:31 PM | Posted in carrots, fish, risotto, Zatarain's | Leave a commentTags: Canadian Bacon, cook, Dinner, Fish, Garlic Powder, Grouper, Mushroom, Onion Powder, Parmesan Risotto, Parmigiano-Reggiano, Yeast Extract
Today’s Menu: Blackened Grouper w/ Mushroom and Parmesan Risotto, Boiled Mini Carrots, and Wheat Bread
It’s been a chilly but a sunny and beautiful day out today! Started the day off by making an Egg, Canadian Bacon, and English Muffin Breakfast Sandwich with the Hamilton Beach Breakfast Sandwich Maker I had purchased about a month ago. Love this thing, it makes a perfect sandwich every time! Since it was above freezing I took my car and Mom’s over to a local car wash and had them both cleaned, and both needed it! Went to the grocery and home for the day. For dinner tonight I prepared a Blackened Grouper Fillet w/ Mushroom and Parmesan Risotto, Boiled Mini Carrots, and Wheat Bread.
Last night before I went to bed I laid one of the Gulf Coast Grouper Fillets in the fridge overnight to thaw. A friend of mine who goes down to the gulf Side of Florida quite often always brings me back some of his fresh caught Grouper. These are always some of the finest tasting Grouper I’ve ever had! i started by rinsing the fillet off in cold water and patting dry and cut it into smaller pieces. I melted a tablespoon of butter, Blue Bonnet Light Stick Butter. I then brushed both sides of the fillets with the Butter and then rubbed the fillets with Zatarain’s Blackened Seasoning. Then I got out my favorite skillet, The Cast Iron Skillet. Is there any better pan? You can’t stain it, you fry in it, bake in it, and all temperatures. Just make sure you clean it and keep it seasoned, it will last a life time and then some! Anyway added Canola Oil to the skillet and heated it on medium high. When the pan was fully heated I added my Grouper. Cooked it about 3 1/2 minutes per side, and it was ready for the table! This fish is just soooo good, hard to describe! Moist and bursting with flavor. I hope my friend catches a lot of grouper while he’s down there after the first of the year, and keeps me in mind!
For one side dish I made some Mushroom and Parmesan Risotto. I used Lundberg Creamy Parmesan Risotto. Quick, easy, and delicious Risotto dish. Ready in about 25 – 30 minutes. I added some fresh sliced Baby Bella Mushrooms to it as it was cooking. Then when it was ready I sprinkled some fresh grated Parmesan Cheese on it. Then I also boiled some Mini Carrots and had a slice of Klosterman Wheat Bread. For dessert later a Del Monte No Sugar Added Peach Chunks Cup.
Lundberg Creamy Parmesan Risotto
Enjoy the delectable flavor of rich, aged Parmesan cheese in this elegant Italian-style risotto. We created this delicious gourmet side dish by blending quality ingredients like Parmesan cheese, onion, garlic, and spices with our creamy Arborio rice. You’ll love how the individual kernels plump, creating a rich, creamy sauce while the rice grains remain separate and al dente. Preparing this tasty risotto takes about 20 minutes and requires minimal stirring. It’s an easy, convenient way to add gourmet flair to any meal.
Cooking Instructions
In a heavy 2 qt. saucepan, sauté rice in ½ Tbsp. olive oil over medium heat for 2 minutes. Add 2½ cups water and contents of seasoning pouch. Stir well and bring to a boil. Reduce heat to simmer, cook uncovered for 20 minutes stirring occasionally until rice is tender. Garnish with grated Parmesan cheese is desired. Serve piping hot.
Ingredients
Eco-Farmed Arborio Rice, Parmesan and Cheddar Cheese Blend (Parmesan Cheese, Cheddar Cheese {Milk, Cheese Culture, Salt, Enzymes}), Salt, Whey, Buttermilk Powder, Dried Cane Syrup, Natural Flavors (Cheese, Dairy), Garlic Powder, Onion Powder, Sodium Phosphate, Maltodextrin, Dried Parsley, Yeast Extract, Butter (Cream, Salt), Rice Flour, Autolyzed Yeast Extract, Expeller-Pressed Safflower or Sunflower Oil, Pepper, Lactic Acid, Nonfat Milk, Enzyme-Modified Cheddar Cheese, Turmeric. Contains Milk.
http://www.lundberg.com/products/risottos/Creamy_Parmesan_Risotto.aspx
Wild Idea Buffalo – Buffalo Brats!
December 21, 2013 at 12:26 PM | Posted in brats, Wild Idea Buffalo | Leave a commentTags: Buffalo New York, Celery, cook, Garlic Powder, Onion Powder, Pound (mass), Sea salt, Wild Idea Buffalo Holiday Package
I had ordered a Wild Idea Buffalo Holiday Package that included a 1 lb. package of Buffalo Brats. So today for lunch I prepared my first one. It was real easy to prepare; just put about a 1/2 ich of water in a medium skillet and heated on medium heat. As the water started to boil I added the Brat and put the lid on, Cooked for about 10 minutes and removed the lid and let it cook another 4 minutes. It’s one good Buffalo Brat! Seasoned just right and very tender. Just another one I’ll have to keep in stock in the freezer.
Wild Idea Buffalo 1 lb. – Buffalo Brats
Backyards, ballparks, tailgating and outdoor gatherings demand a brat. Ours command an entirely new level of respect, delivering all the juiciness that signals fun, along with all the health benefits from our 100% grass-fed bison. Go ahead, take two. 4 Per Package / 1 lb.
Ingredients: Buffalo, Organic Spices:[Black Pepper, Celery Seed, Coriander, Garlic Powder, Marjoram, Onion Powder, Pure Cane Sugar, Sea Salt] Encased in a natural pork casing.
http://buy.wildideabuffalo.com/collections/a-la-carte/products/buffalo-brats
Wild Idea Buffalo – Italian Buffalo Meatballs
December 9, 2013 at 10:40 AM | Posted in Wild Idea Buffalo | 1 CommentTags: Black pepper, Buffalo New York, Crushed red pepper, Garlic Powder, Italian sausage, Meatball, Pound (mass), Wild Idea Buffalo
Here’s the third and final Buffalo Meatball recipe from Jill O’Brien of Wild Idea Buffalo. The first two were made of Ground Buffalo and this one is made with Buffalo Italian Sausage, which can be purchased on line at the Wild Idea Buffalo web site.
Italian Buffalo Meatballs (Makes 20 to 24 meatballs)
Ingredients:
1 lb. Buffalo Italian Sausage
¼ cup basil, chopped
¼ cup sundried tomatoes, chopped
2 cloves garlic, minced
4 oz. mozzarella cheese, shredded
2 teaspoons butter
1 medium onion, diced
1 tablespoon sugar
1 teaspoon fennel
Preparation:
1) Mix basil, sundried tomatoes, garlic and cheese together.
2) In sauce pan over medium high heat, heat oil. Add onions, sugar and fennel and sauté until slightly caramelized. Transfer to plate and allow to cool before adding to other ingredients.
3) Crumble ground buffalo meat into other ingredients. Mix thoroughly with hands.
4) Place mixture in food processor and flash pulse process, until slightly sticky. Allow meat mixture to rest 2 to 24 hours before cooking. This can be done before or after making meatballs.
5) Form into 1 oz. or desired size meatballs and place on lightly oiled baking sheet.
6) Broil meatballs in oven on middle rack, until browned, about 5 minutes.
Serve warm. Great by themselves or serve with marinara on a bed of creamy risotto.
http://wildideabuffalo.com/2013/december-story-by-jill-obrien/
1 lb. Italian Sausage
What do you get when you cross a bison and Italian spices? A way to indulge in a fantastic Italian Sausage, with fewer consequences. Tasting straight from the corner meat shop, it creates a healthier form of Italian dishes, without sacrificing a bit of flavor. Once you’ve tried it will be a staple in your house!
One pound package of ground sausage, not in links. 1 lb. package.
Ingredients: Buffalo, Organic Spices:[Black Pepper, Pure Cane Sugar, Crushed Red Pepper, Fennel Seeds, Garlic Powder, Oregano, Paprika] Red Wine Vinegar, Salt, Water.
http://buy.wildideabuffalo.com/collections/a-la-carte/products/1-lb-italian-sausage
Cast Iron Skillet Blackened Grouper w/ Roasted Red Potatoes and Asparagus
November 5, 2013 at 6:02 PM | Posted in baking, fish, potatoes, turkey bacon, vegetables | 3 CommentsTags: Asparagus, Black pepper, Blackening, Cast-iron cookware, Garlic Powder, Garlic Salt, Kroger, Sea salt
Today’s Menu: Cast Iron Skillet Blackened Grouper w/ Roasted Red Potatoes and Asparagus
A couple of friends of mine had been in their Florida home for a week or so and they came home yesterday and brought me some Fresh Gulf Coast Grouper! Now this beats any old T- Shirt! How fresh is it you ask? It was caught Sunday Afternoon and dropped off to me Monday about 6:00 pm, that’s fresh. I froze 5 fillets and kept one out for dinner tonight. Went to the local Kroger and picked up some Gourmet Red Potatoes and fresh Asparagus to go with the Grouper. For dinner tonight, Cast Iron Skillet Blackened Grouper w/ Roasted Red Potatoes and Asparagus.
I started by rinsing the fillet off with water and patted dry with a paper towel. Melted a tablespoons of Blue Bonnet Light Stick Butter down and rubbed the fillet down with the butter. Then seasoned it with a bit of Sea Salt and then with Zatarain’s Blackened Seasoning, rubbing the Blackened Seasoning on both sides of the fillet until it was well covered. Heated up a Cast Iron Skillet and fried the fillet. Always have your overhead stove fan on when Blackening, it will create the smoke! I fried it about 4 minutes per side. After the smoke cleared the Grouper came out perfect! Gulf Coast Grouper by itself is delicious but Blackening it just brings that much more flavor. I’ve said it before, “I could live on Fish”.
For one side dish I prepared Roasted Red Potatoes. I quartered and seasoned the Red Potatoes with Dill, Sea Salt, Ground Black Pepper, and Garlic Powder. I used a Cast Iron Skillet that I heated up on medium and added a tablespoon of Extra Virgin Olive Oil. I added the Red Potatoes and fried them for about 7 minutes and then put them in the oven, that was already at 400 degrees, and roasted them for about another 20 minutes until they were fork tender. Excellent way to prepare Red Potatoes! I also made some Quick Skillet Asparagus. Just heat a large nonstick skillet over medium-high heat. Add Canola Oil to pan; swirl to coat. Add the Asparagus to pan; cooked about 3 minutes until the Asparagus was crisp-tender and browned, stirring frequently. To season the Asparagus I added Sea Salt, Ground Black Pepper, Garlic Salt, and Crumbled Turkey Bacon. Delicious meal all centering around the Florida Gulf Coast Grouper, a big thank you to Jim and Linda for the Grouper, and paired with the Red Potatoes and fresh Asparagus. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.
Zatarain’s Blackened Seasoning
This spicy seasoning blend is rubbed on the outside of fish (or chicken, steak or other meats) for blackening. Also great as a seasoning rub for the grill or broiler.
Ingredients:
SALT, PAPRIKA, CAYENNE PEPPER, BLACK PEPPER, WHITE PEPPER, CHILI POWDER, MONOSODIUM GLUTAMATE, ONION, GARLIC, SPICES.
Nutrition Facts
Serving Size: 1/4 tsp. (.71g)
Servings Per Container: about 120
Amount Per Serving % Daily Value
Calories: 0
http://www.zatarains.com/Products/Spices-and-Extracts/Blackened-Seasoning.aspx
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