Diabetic Dish of the Week -Turkey Burgers with Grilled Onions and Blue Cheese

February 19, 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 Turkey Burgers with Grilled Onions and Blue Cheese. You’ll combine Ground Turkey Breast along Garlic, Worcestershire Sauce, Oil, Paprika, Cumin, Salt, and Pepper. When I make my Turkey Burgers I use Jennie – O Extra Lean Ground Turkey Breast. It’s less calories and less fat than regular Ground Turkey. The Burger is topped with Onions and Blue Cheese. A Burger to please for sure! You can find this recipe at the Diabetes Self Management website. At the Diabetes Management site you’ll find a huge selection of Diabetic Friendly Recipes along with Diabetes Management Tips, Current Diabetes News and more so check it out today! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Turkey Burgers with Grilled Onions and Blue Cheese

Ingredients
1 pound ground turkey breast meat*
4 cloves garlic, minced
2 teaspoons Worcestershire sauce (see note)
6 teaspoons extra-virgin olive oil, divided
1 teaspoon smoked paprika
1/4 teaspoon ground cumin
1/2 teaspoon black pepper, divided
1/2 teaspoon salt, divided
8 ounces thinly sliced onions
1 ounce crumbled blue cheese

Directions
1 – Combine turkey, garlic, Worcestershire sauce, 2 teaspoons oil, paprika, cumin, 1/4 teaspoon salt, and 1/4 teaspoon pepper in medium bowl. Shape into 4 patties.

2 – Heat 2 teaspoons oil in large nonstick skillet over medium-high heat, swirling to coat bottom of pan. Cook patties 4 minutes on each side or until no longer pink in center. Remove from heat and place on serving platter; cover to keep warm.

3 – Add remaining 2 teaspoons oil to pan residue in skillet. Heat over medium-high heat and cook onions 4 minutes or until beginning to richly brown, stirring frequently. Stir in remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon onions over patties and top with cheese.

*Note: Ground turkey breast is made from white meat only, with no skin. It’s leaner than regular ground turkey, which is made from white and dark meat with some skin. Frozen ground turkey is usually all dark meat with skin, and is 15% fat, similar to ground sirloin.

**Note: Check the nutrition label on the Worcestershire sauce to be sure it’s gluten-free. Some varieties may contain gluten, while others are gluten-free.

Yield: 4 servings.

Nutrition Facts Per Serving:
Calories: 237 calories, Carbohydrates: 8 g, Protein: 28 g, Fat: 10 g, Saturated Fat: 2 g, Cholesterol: 60 mg, Sodium: 491 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/turkey-burgers-grilled-onions-blue-cheese/

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Kitchen Hint of the Day!

December 21, 2018 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Garlic storage…….

To keep garlic from going rancid, always store it at room temperature.

Diabetic Dish of the Week – BEEF TENDERLOIN ROAST WITH GARLIC-ROASTED VEGETABLES

December 11, 2018 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is – BEEF TENDERLOIN ROAST WITH GARLIC-ROASTED VEGETABLES. I’ve got a good one to pass along to everyone this week, BEEF TENDERLOIN ROAST WITH GARLIC-ROASTED VEGETABLES. A delicious Beef Tenderloin Roast rubbed with Garlic and Italian Seasoning. Served with Roasted Vegetables of Fingerling Potatoes, Onions, Plum Tomatoes, and Zucchini. A perfect dish for Christmas Dinner or for that first meal of 2019! The recipe is from the Diabetic Gourmet Magazine website. The Diabetic Gourmet site has a huge selection of Diabetic Friendly Recipes, Diabetic News, and Diabetes Tips. So Enjoy and Eat Healthy through the Holiday Season! https://diabeticgourmet.com/

BEEF TENDERLOIN ROAST WITH GARLIC-ROASTED VEGETABLES

Ingredients

1 beef Tenderloin Roast (4 to 5 pounds)
1 large head garlic
2 tablespoons plus 1 teaspoon olive oil
2-1/4 pounds potatoes (such as fingerling, russet or red potatoes), quartered if large
4 small onions, halved
6 small plum tomatoes, halved
2 medium zucchini, sliced
2 teaspoons dried Italian seasoning, divided
1 teaspoon cracked black pepper, divided
1/4 cup plus 2 tablespoons grated Parmesan cheese, divided

Directions

1 – Preheat oven to 425F.
2 – Cut about 1/4 inch off top of garlic head, exposing cloves. Remove outer papery skin, leaving head intact.
3 – Place in center of 12-inch square heavy-duty aluminum foil; drizzle with 1 teaspoon oil. Bring two opposite sides of foil over garlic; seal with double fold. Fold in open ends to seal.
4 – Combine remaining vegetables, remaining 2 tablespoons oil, 1 teaspoon Italian seasoning and 1/2 teaspoon black pepper in large bowl; toss to coat.
5 – Combine remaining teaspoon Italian seasoning and 1/2 teaspoon pepper; press evenly onto all surfaces of beef roast.
6 – Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover.
7 – Place garlic, potatoes and onions on rimmed baking sheet.
8 – Roast tenderloin in 425F oven 45 to 55 minutes for medium rare; 55 to 65 minutes for medium doneness.
9 – Roast garlic, potatoes and onions 30 minutes.
10 – Add tomatoes and zucchini to pan; continue to roast 15 minutes or until vegetables are tender.
11 – Remove roast when meat thermometer registers 135F for medium rare; 145F for medium. Tent with foil. Let stand 20 minutes. (Temperature will continue to rise about 10-15F to reach 145F for medium rare; 160F for medium.)
12 – Squeeze garlic pulp over vegetables; stir to combine. Sprinkle with 1/4 cup cheese, as desired.
13 – Carve roast; sprinkle with remaining 2 tablespoons cheese. Serve with vegetables.
NOTES:
Beef Tenderloin is the most tender cut of beef available. It is lean and boneless and is sold as a whole roast or a smaller center-cut roast. This roast also meets government guidelines for lean.

Recipe Yield: Makes 20 servings.
https://diabeticgourmet.com/diabetic-recipes/beef-tenderloin-roast-with-garlic-roasted-vegetables

Lunch Meat of the Week – Capocollo

November 29, 2018 at 6:02 AM | Posted in Lunch Meat of the Week | 2 Comments
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Capocollo

Capocollo (Italian pronunciation: [kapoˈkɔllo]), coppa ([ˈkoppa]), or capicola is a traditional Italian and Corsican pork cold cut (salume) made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck. It is a whole-muscle salume, dry cured, and typically sliced very thin. It is similar to the more widely known cured ham or prosciutto, because they are both pork-derived cold-cuts used in similar dishes. However, it is not brined as ham typically is.

In its production, capocollo is first lightly seasoned often with red and sometimes white wine, garlic, and a variety of herbs and spices that differs depending on region. The meat is then salted (and was traditionally massaged) and stuffed into a natural casing, and hung for up to six months to cure. Sometimes the exterior is rubbed with hot paprika before being hung and cured. Capocollo is essentially the pork counterpart of the air-dried, cured beef bresaola. It is widely available wherever significant Italian communities occur, due to commercially produced varieties. The slow-roasted Piedmontese version is called coppa cotta.

Capocollo is esteemed for its delicate flavor and tender, fatty texture, and is often more expensive than most other salumi. In many countries, it is often sold as a gourmet food item. It is usually sliced thin for use in antipasto or sandwiches such as muffulettas, Italian grinders and subs, and panini’ as well as some traditional Italian pizza.

Two particular varieties, Coppa Piacentina and Capocollo di Calabria, have Protected Designation of Origin status under the Common Agricultural Policy of European Union law, which ensures that only products genuinely originating in those regions are allowed in commerce as such.

Slices of Capocollo di Martina Franca served with figs.

Five additional Italian regions produce capicollo, and are not covered under European law, but are designated as “Prodotto agroalimentare tradizionale” by the Italian Ministry of Agricultural, Food, and Forestry Policies:

* Capocollo della Basilicata
* Capocollo del Lazio
* Capocollo di Martina FrancaIt is a traditional capocollo of Apulia. It is smoked with laurel leaves, thyme, almonds, Mediterranean herbs and pieces of bark of Macedonian Oak (called fragno in Italian), a tree typical of Southeastern Italy, Balkans and Western Turkey. Usually it is served with figs.
* Capocollo tipico senese (finocchiata or finocchiona, from Toscana)
* Capocollo dell’Umbria

Outside Italy, capocollo is traditionally produced also in the French island of Corsica under the names of coppa or capicollu.[14] Coppa di Corsica/de Corse is also a PDO product. It was introduced to Argentina by Italian immigrants, under the names bondiola or bondiola curada.

 

Soup Special of the Day……Tomato Basil Soup

November 25, 2018 at 6:02 AM | Posted in CooksRecipes, Soup Special of the Day, Soups | Leave a comment
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This week’s Soup Special of the Day is a Tomato Basil Soup. The recipe uses; tomatoes, leeks, carrots, shallots, garlic, thyme, bay leaves, and basil. The recipe comes from the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, or cuisines so check it out today! Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Tomato Basil Soup
Consider making a double batch for the freezer or for popping into the microwave the next day for a perfect low-calorie light lunch.

Recipe Ingredients:
1 pound fresh tomatoes, peeled, seeded and chopped
1/2 cup carrots, washed and chopped
1/2 cup leeks, washed and chopped (can substitute onions)
1/2 cup chopped shallots
1/2 teaspoon minced garlic
1/4 cup olive oil
1 sprig fresh thyme
2 bay leaves
1/4 cup tomato paste
8 cups chicken broth
5 tablespoons chopped fresh basil

Cooking Directions:
1 – Heat olive oil in a 4-quart saucepan.
2 – Add tomatoes, leeks, carrots, shallots and garlic; sauté for 1 to 2 minutes.
3 – Add fresh thyme, bay leaves, tomato paste and chicken broth
4 – Simmer on low heat for 20 to 25 minutes.
5 – Remove thyme and bay leaves.
6 – Purée mixture in blender or food processor.
7 – Reheat soup.
8 – Serve with freshly chopped basil in each bowl.
Makes 4 servings.
https://www.cooksrecipes.com/soup/tomato_basil_soup_recipe.html

Soup Special of the Day…..Italian Skillet Roasted Vegetable Soup

November 18, 2018 at 6:02 AM | Posted in Diabetes Self Management, Soup Special of the Day, Soups | Leave a comment
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This week’s Soup Special of the Day is an Italian Skillet Roasted Vegetable Soup. Bell Peppers, Tomatoes, Garlic, and Zucchini are just a few of the ingredients for this delicious soup! Prepared using your Dutch Oven. It’s from the Diabetes Self Management website. At the Diabetes Management site you’ll find a huge selection of Diabetic Friendly Recipes along with tips on managing your Diabetes, Diabetic News, and much more so check it out today. Plus you can subscribe to the Diabetes Self Management Magazine! So Enjoy and Eat Health in 2018! https://www.diabetesselfmanagement.com/

Italian Skillet Roasted Vegetable Soup

Ingredients
2 tablespoons olive oil, divided
1 medium red, yellow, or orange bell pepper, chopped
1 clove garlic, minced
2 cups water
1 can (about 14 ounces) diced tomatoes
1 medium zucchini, thinly sliced lengthwise
1/8 teaspoon red pepper flakes
1 can (about 15 ounces) navy beans, rinsed and drained
3 to 4 tablespoons chopped fresh basil
1 tablespoon balsamic vinegar
3/4 teaspoon salt
1/2 teaspoon liquid smoke (optional)
Directions
1 – Heat 1 tablespoon oil in Dutch oven over medium-high heat. Add bell pepper; cook and stir 4 minutes or until edges are browned. Add garlic; cook and stir 15 seconds. Add water, tomatoes, zucchini, and red pepper flakes; bring to a boil over high heat. Reduce heat to low; cover and simmer 20 minutes.

2 – Add beans, basil, remaining 1 tablespoon oil, vinegar, salt, and liquid smoke, if desired; simmer 5 minutes. Remove from heat; let stand, covered, 10 minutes before serving.

Tip. If your diet plan permits, top with croutons.
Yield: 5 servings.

Nutrition Facts Per Serving:
Calories: 157 calories, Carbohydrates: 25 g, Protein: 8 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 670 mg, Fiber: 6 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/italian-skillet-roasted-vegetable-soup/

Jennie – O Turkey Recipe of the Week – Slow Cooker Turkey Breast

November 9, 2018 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is – Slow Cooker Turkey Breast. This one uses the JENNIE-O® Premium Fresh Tender Young Turkey Breast. Easy prep and then into the slow cooker for 6-8 hours until done! How easy is that! And while that’s cooking you get get your side dishes ready. Love these Slow Cooker Recipes! You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/

Slow Cooker Turkey Breast
This is a Gluten Free Recipe

There’s so many delicious ways to cook turkey besides roasting it in the oven for Thanksgiving! Try slow cooking your fresh young turkey breast for a moist and tender winter dinner that will warm you right up! It’s barely any prep for an unbeatably savory and comforting taste. While it’s cooking, you can set up your winter weaths and garlands!

INGREDIENTS
1 large yellow onion, coarsely chopped
2 celery stalks, coarsely chopped
2 large carrots, peeled and coarsely chopped
4 garlic cloves, halved
1 (5-9-pound) JENNIE-O® Premium Fresh Tender Young Turkey Breast
2 teaspoons Italian seasoning
2 teaspoons poultry seasoning
1 teaspoon kosher salt, if desired
½ teaspoon freshly ground pepper, if desired
fresh chopped parsley leaves, if desired

DIRECTIONS
1) In slow cooker, place onion, celery, carrots and garlic.
2) Place turkey breast over vegetable mixture.
3) Season turkey breast with Italian seasoning, poultry seasoning and salt and pepper, if desired.
4) Cook, covered on HIGH 4 or LOW 6-8 hours. Garnish with fresh chopped parsley leaves, if desired.
*Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 290
Protein 47g
Carbohydrates 4g
Fiber 1g
Sugars 2g
Fat 9g
Cholesterol 105mg
Sodium 760mg
Saturated Fat 3g
https://www.jennieo.com/recipes/1196-slow-cooker-turkey-breast

Soup Special of the Day….Roasted Corn and Chipotle Soup

November 4, 2018 at 6:02 AM | Posted in CooksRecipes, Soup Special of the Day, Soups | Leave a comment
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This week’s Soup Special of the Day is a Roasted Corn and Chipotle Soup. Roasted Corn and Chipotle Chilies combine to make this week’s recipe. It’s from the CooksRecipes website which has a huge selection of recipes for all diets and cuisines. Be sure to check out their many recipes today! Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Roasted Corn and Chipotle Soup
The nutty flavor of roasted corn complements the smoky-sweet taste of chipotle chiles. A crisp green salad and warm tortillas will complete this meal.

Recipe Ingredients:
2 cups fresh or frozen corn kernels, thawed
1 tablespoon vegetable oil
1 tablespoon unsalted butter
1 cup chopped onion
2 cloves garlic, minced
3 cups chicken stock
1 (28-ounce) can crushed tomatoes
2 teaspoons salt
1/2 teaspoon ground white pepper
2 (7-ounce) cans chipotle chiles in adobo sauce

Cooking Directions:
1 – Preheat the oven to 400°F (205°C).
2 – Place corn on a baking sheet in a single layer; roast about 10 minutes, until browned.
3 – Heat oil and butter in a large skillet; sauté onion and garlic over medium-high heat until browned.
4 – Add broth, tomatoes, salt and pepper; simmer 5 minutes.
5 – Add chiles and corn, simmer 5 minutes to heat through.
Makes 6 servings.
https://www.cooksrecipes.com/soup/roasted_corn_and_chipolte_soup_recipe.html

Soup Special of the Day!…..Sweet Potato Bisque

October 28, 2018 at 5:02 AM | Posted in CooksRecipes, Soup Special of the Day | 2 Comments
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This week’s Soup Special of the Day is a Sweet Potato Bisque. Made using Sweet Potatoes, Carrots, Onion, Garlic, Celery, Bacon, and Orange Juice. The recipe is from the CooksRecipes website which is loaded with with delicious and healthy recipes to please all tastes, diets, or cuisines. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Sweet Potato Bisque
Sweet Potato BisqueA smooth, rich bisque with sweet potatoes, carrots, onion, garlic, celery, bacon and orange juice.

Recipe Ingredients:
1 tablespoon olive oil
2 slices bacon, diced
1/2 cup diced onion
1/2 cup diced carrots
1/2 cup diced celery
4 cloves garlic, peeled and minced
1/2 cup fresh orange juice
2 medium sweet potatoes, peeled and diced
4 new potatoes, peeled and diced
6 cups flavorful chicken or vegetable stock
1 tablespoon Splenda® Sugar Blend
1/2 teaspoon cayenne pepper
1 pinch salt and freshly ground black pepper

Cooking Directions:
1 – Heat the olive oil in a large pan over medium-high heat; add bacon.
Cook for about 2 minutes to render the fat.
2 – Add onion, carrot, celery, and garlic, and sauté for 5 to 7 minutes, stirring frequently. Then add the orange juice and reduce to thick syrup.
3 – Add the potatoes and stock and bring to a boil.
Reduce heat and simmer for about 30 minutes, or until the potatoes are tender.
4 – Add Splenda® Sugar Blend for Baking and cayenne.
5 – Ladle mixture into a blender and pure thoroughly in batches; strain and season with salt and pepper. If the soup is too thick, thin with a little chicken or vegetable stock.
6 – Serve warm.
Makes 8 (3/4 cup) servings.

Nutritional Information Per Serving (1/8 of recipe; 3/4 cup): Calories 180 | Calories from Fat 45 | Fat 5.0g (sat 1.0g) | Cholesterol 0mg | Sodium 860mg | Carbohydrates 29g | Fiber 3g | Sugars 8g | Protein 5g.
https://www.cooksrecipes.com/diabetic/sweet_potato_bisque_recipe.html

Kitchen Hint of the Day! SUNDAY

October 21, 2018 at 5:00 AM | Posted in Kitchen Hints | Leave a comment
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Too much garlic……….

Added too much garlic to a dish? Adding lots of fresh, chopped parsley may counteract it. Is it possible to add too much garlic, I don’t know!

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