Garlic | My Meals are on Wheels

“Meatless Monday” Recipe of the Week – Spring Vegetable Ragoût

May 10, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Meatless Monday | Leave a comment
Tags: carrots, Cherry Tomatoes, Cooking, Diabetes Self Management, Edamame, Food, Frozen Corn, Garlic, Herbs, Leeks, Meatless Monday, Olive oil, recipes, Spices, Spring Vegetable Ragout, Vegetarian, Yellow Squash

This week’s “Meatless Monday” Recipe of the Week is a Spring Vegetable Ragoût. To make this week’s Recipe some of the Ingredients you’ll be needing Olive Oil, Leeks, Garlic, Frozen Corn, Yellow Squash, Edamame, Carrots, Cherry Tomatoes, Spices, Herbs, and More! The Dish is 156 calories and 20 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Spring Vegetable Ragoût
This hearty vegetarian ragoût is chock-full of flavorful fresh vegetables, including leeks, yellow squash, edamame, carrots and cherry tomatoes. And with less than 10 minutes of preparation time required, it’s perfect for a busy weeknight!

Ingredients
1 tablespoon olive oil
2 leeks, thinly sliced
3 cloves garlic, minced
1 package (10 ounces) frozen corn
1 cup vegetable broth
8 ounces yellow squash, halved lengthwise and cut into 1/2-inch pieces (about 1 1/4 cups)
6 ounces frozen shelled edamame
1 small package (4 ounces) shredded carrots
3 cups small cherry tomatoes, halved
1 teaspoon dried tarragon
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and black pepper (optional)
Minced fresh parsley (optional)

Directions
Yield: 6 servings
Serving size: 1 1/2 cups ragoût (without added salt and black pepper seasoning)

1. Heat oil in large skillet over medium heat. Add leeks and garlic; cook and stir just until fragrant. Add corn, broth, squash, edamame and carrots; cook and stir about 5 minutes, or until squash is tender.

2. Stir in tomatoes, tarragon, basil and oregano. Reduce heat to low; cover and simmer 2 minutes, or until tomatoes are soft. Season with salt and pepper, if desired. Garnish with parsley.

Nutrition Information:
Calories: 156 calories, Carbohydrates: 25 g, Protein: 7 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 111 mg, Fiber: 5 g
https://www.diabetesselfmanagement.com/recipes/sides/spring-vegetable-ragout/

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Diabetic Dish of the Week – Roasted Dijon Lamb With Herbs and Country Vegetables

May 4, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
Tags: baking, Boneless Leg of Lamb, carrots, Cooking, Diabetes, Diabetes Self Management, Diabetic Dish of the Week, Dijon Mustard, Extra Virgin Olive Oil, Food, Garlic, Herbs, Onions, Parsnips, recipes, Roasted Dijon Lamb With Herbs and Country Vegetables, Spices

This week’s Diabetic Dish of the Week is a Roasted Dijon Lamb With Herbs and Country Vegetables. To make this week’s recipe you’ll be needing Garlic, Dijon Mustard, Spices, Herbs, Boneless Leg of Lamb, Parsnips, Carrots, Onions, and Extra Virgin Olive Oil. The Dish is 280 calories and 12 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Roasted Dijon Lamb With Herbs and Country Vegetables
Packed with flavor, this succulent roasted lamb with carrots, parsnips and onions is the perfect centerpiece for your Easter table!

Ingredients
20 cloves garlic, peeled (about 2 medium heads)
1/4 cup Dijon mustard
2 tablespoons water
2 tablespoons fresh rosemary leaves
1 tablespoon fresh thyme
1 1/4 teaspoons salt, divided
1 teaspoon black pepper
Nonstick cooking spray
4 1/2 pounds boneless leg of lamb,* trimmed
1 pound parsnips, cut diagonally into 1/2-inch pieces
1 pound carrots, cut diagonally into 1/2-inch pieces
2 large onions, cut into 1/2-inch wedges
3 tablespoons extra-virgin olive oil, divided

Directions
Yield: 12 servings
Serving size: about 3 1/2 ounces lamb and about 2/3 cup vegetables per serving)

1. Combine garlic, mustard, water, rosemary, thyme, 3/4 teaspoon salt and pepper in food processor; process until smooth. Spoon mixture over top and sides of lamb. Cover and refrigerate at least 8 hours.

2. Preheat oven to 500°F. Line broiler pan with foil; top with broiler rack. Coat rack with nonstick cooking spray. Combine parsnips, carrots, onions and 2 tablespoons oil in large bowl; toss to coat. Spread evenly on broiler rack; top with lamb.

3. Roast 15 minutes. Reduce oven temperature to 325°F. Roast 1 hour 20 minutes, or until internal temperature reaches 155°F for medium or to desired doneness.

4. Remove lamb to cutting board; let stand 10 minutes before slicing. Continue roasting vegetables 10 minutes.

5. Transfer vegetables to large bowl. Add remaining 1 tablespoon oil and 1/2 teaspoon salt; toss to coat. Thinly slice lamb and serve with vegetables.

*Note: If unavailable, substitute packaged marinated lamb and rinse it off.

Nutrition Information:
Calories: 280 calories, Carbohydrates: 14 g, Protein: 32 g, Fat: 10 g, Saturated Fat: 3 g, Cholesterol: 14 g, Sodium: 424 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/roasted-dijon-lamb-with-herbs-and-country-vegetables/

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Your one-stop resource for advice, news and strategies for living with diabetes.

Creamy Tuna Spread

May 1, 2021 at 6:01 AM | Posted in Appetizers, CooksRecipes | Leave a comment
Tags: Appetizers, Canned Tuna, Cooking, CooksRecipes, Creamy Tuna Spread, Flat Leaf Parsley, Food, French baguette, Garlic, MAGGI Granulated Chicken Flavor Bouillon, NESTLÉ Media Crema, Onion, recipes, Red Bell Pepper, Vegetable Oil

I have a recipe for a Creamy Tuna Spread to pass along. To make this recipe you’ll be needing Vegetable Oil, Onion, Red Bell Pepper, Garlic, Canned Tuna, MAGGI Granulated Chicken Flavor Bouillon, NESTLÉ Media Crema, Flat Leaf Parsley, and French baguette. The recipe is also from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Creamy Tuna Spread
Serve this creamy tuna spread warm on toasted French bread slices.

Recipe Ingredients:
1 tablespoon vegetable oil
1 medium onion, finely chopped
1/2 red bell pepper, finely chopped
2 cloves garlic, finely chopped
2 (6-ounce) cans tuna packed in water, drained
2 to 3 teaspoons MAGGI Granulated Chicken Flavor Bouillon
1 (7.6-ounce) can NESTLÉ Media Crema
3 tablespoons finely chopped flat leaf parsley – divided use
20 slices toasted French baguette

Cooking Directions:
1 – Heat oil in large skillet over medium heat. Add onion, bell pepper and garlic; cook, stirring occasionally, until onion is tender. Add tuna and bouillon; cook, stirring occasionally, for 5 minutes.
2 – Stir in media crema and 2 tablespoons parsley. Cook for 1 minute or until heated through.
3 – Spread tuna mixture evenly over bread slices; sprinkle with remaining 1 tablespoon parsley. Serve warm.
Makes 10 appetizer servings.
https://www.cooksrecipes.com/appetizer/creamy_tuna_spread_recipe.html

Diabetic Dish of the Week – Asparagus and Cheddar Stuffed Chicken Breasts for Diabetics

April 27, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
Tags: Asparagus, Asparagus and Cheddar Stuffed Chicken Breasts for Diabetics, Black pepper, Cheddar cheese, chicken breasts, Cooking, Corn Relish, Diabetes Self Management, Diabetic Dish of the Week, Dried Parsley, Fat-Free Reduced-Sodium Chicken Broth, Food, Garlic, Grilling, recipes, Red Bell Pepper

This week’s Diabetic Dish of the Week is a Asparagus and Cheddar Stuffed Chicken Breasts for Diabetics. To prepare this week’s Recipe you’ll be needing Asparagus, Fat Free Reduced Sodium Chicken Broth, Red Bell Pepper, Garlic, Dried Parsley, Black Pepper, Boneless Skinless Chicken Breasts, Reduced Fat Cheddar Cheese, and Corn Relish. The Dish is 189 calories and 3 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Asparagus and Cheddar Stuffed Chicken Breasts for Diabetics
Asparagus is packed with vitamins and minerals that have health benefits ranging from fighting bloating to aiding in weight loss to helping prevent urinary tract infections. Take advantage of this nutritious and delicious veggie, now in peak season, with our filling and low-carb entrée!

Ingredients

20 asparagus spears (about 2 bunches)
2 cups fat-free reduced-sodium chicken broth
1 medium red bell pepper, chopped
1/2 teaspoon roasted crushed garlic
1 teaspoon dried parsley
1/4 teaspoon black pepper
4 boneless skinless chicken breasts (about 1/4 pound each)
4 tablespoons shredded reduced-fat Cheddar cheese
4 tablespoons corn relish (optional)

Directions
Yield: 4 servings
Serving size: 1 stuffed chicken breast

1 – Snap woody stem ends off asparagus and discard. Cut off asparagus tips about 4 inches long; set aside. Slice asparagus stalks and combine with broth, red pepper, garlic, parsley, and black pepper in saucepan. Cook over medium-high heat 25 minutes, stirring occasionally.

2 – While vegetables cook, place each chicken breast half between plastic wrap, and pound with rolling pin until approximately 1/4 inch thick.

3 – Preheat electric indoor grill with lid. Lay 5 asparagus tips across one end of each pounded breast. Top each with 1 tablespoon cheese and fold in half. Place stuffed breasts on grill and cook with lid closed for 6 minutes.

4 – Spoon vegetable sauce onto serving plates and top with cooked breast. Garnish with corn relish, if desired.

* Gelatin Salad: If desired, serve with Gelatin Salad. Mix together 4 cups ready-to-use shredded cabbage, 1 cup mandarin orange segments, and 1/2 cup fat-free vinaigrette in medium bowl. Divide mixture evenly among 4 salad plates. Remove orange gelatin from 4 ready-to-use, sugar-free gelatin dessert cups and slice gelatin with egg slicer or knife. Top each salad with gelatin slices. Garnish each serving with 1/2 tablespoon dried cranberries. Refrigerate until ready to serve.

Nutrition Facts Per Serving:
Calories: 189 calories, Carbohydrates: 5 g, Protein: 33 g, Fat: 4 g, Saturated Fat: 2 g, Cholesterol: 83 mg, Sodium: 317 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/asparagus-cheddar-stuffed-chicken-breasts/

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Appetizer of the Week – Game Time Guacamole

April 24, 2021 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, CooksRecipes | Leave a comment
Tags: Appetizer of the Week, Appetizers, Cilantro, Cooking, CooksRecipes, Food, Game Time Guacamole, Garlic, Green Onions, Haas Avocados, Jalapeño, Lemon juice, Oregano, Pepper, recipes, Salt, Tomatoes

This week’s Appetizer of the Week is Game Time Guacamole. This week’s recipe is made using Haas Avocados, Lemon Juice, Green Onions, Cilantro, Tomatoes, Garlic, Oregano, Jalapeño, Salt, and Pepper. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Game Time Guacamole

Recipe Ingredients:
6 ripe Hass avocados
2 1/2 ounces lemon juice (about 1/4 cup)
4 tablespoons sliced green onions
3 tablespoons chopped fresh cilantro
3 tablespoons tomatoes, seeded, diced
1 teaspoon fresh garlic, chopped
1 teaspoon fresh oregano
1 jalapeño, seeded and chopped
Salt and ground black pepper, to taste

Cooking Directions:
1 – Cut each ripened avocado in half. Remove the seeds and scoop out the pulp.
2 – Add the lemon juice to the avocado pulp. Mix well using a masher.
3 – Add the remaining ingredients, seasoning to taste with salt and pepper, mix well.
4 – Serve with tortilla chips, pita bread or veggie crudités.
Makes 12 servings.
https://www.cooksrecipes.com/appetizer/game_time_guacamole_recipe.html

One of America’s Favorites – Texas Toast

April 19, 2021 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
Tags: baking, BBQ, Bread, Butter., Cheese, Cooking, Food, Garlic, Grilling, Mozzarella Cheese, One of America's Favorites, recipes, Texas Toast

A slice of Texas toast on top of a bagged loaf of bread.

Texas toast is a toasted bread with butter, and often garlic, that is often made from a type of packaged bread that has been sliced at double the average thickness of most sliced breads. The Texas toast loaf itself is often more squarish compared to most sliced breads which have a more curved side and top. While Texas toast bread can be used in the same manner as ordinary bread slices such as in sandwiches, it is especially useful for dishes involving liquids, such as barbecue sauce, or where extra thickness could improve the product, such as French toast. In addition, the often increased thickness of the slices of Texas toast lets it retain moisture and softness better than regular sliced bread. It is usually a white bread although there are whole wheat varieties. Producers of Texas toast in the United States include Franz Bakery, Mrs. Baird’s, and Safeway/Lucerne Foods.

Popular in Texas and its bordering states, Texas toast is often served as a side with southern-style dishes such as chicken fried steak, fried catfish, or BBQ. Texas toast can also be used when making toasted sandwiches.

The actual toast itself is made by putting butter or margarine on both sides of the bread and broiling or grilling it until it is a lightly golden brown. Depending on the recipe, the spread may contain seasonings including garlic, yielding a form of garlic bread. The toast may include cheese on one or both sides, similar to an open-faced grilled cheese sandwich.

The best-selling varieties of Texas toast are frozen breads, sold with a garlic or garlic and cheese spread which is applied immediately after baking. The best selling brands are the New York Brand of the T. Marzetti Company, Pepperidge Farm, and Coles.

Mozzarella and Monterey Jack cheese Texas toasts

Some recipes suggest regular or thick-sliced bread be cooked in a frying pan alongside fried steak, bacon, or other meat product in order to absorb the grease from the meat (cf. fried bread).

One claimant to the invention of Texas toast is Kirby’s Pig Stand. The once-thriving chain, whose heyday in the 1940s saw over 100 locations across the United States, also claims to be the originator of the onion ring. Texas toast may have been first created in 1946 at the Pig Stand in Denton, Texas, after a bakery order for thicker slices of bread resulted in slices too thick for the toaster and a cook, Wiley W. W. Cross, suggested buttering and grilling them as a solution. Another Pig Stand cook in Beaumont, Texas claimed he created the idea of grilling the bread. W.W.W. Cross is also credited for combining the Texas toast with chicken fried steak to create Kirby’s Pig Stand’s famous Chicken Fried Steak Sandwich.

Diabetic Dish of the Week – Diabetic Beef and Artichoke Casserole Recipe

April 13, 2021 at 6:02 AM | Posted in Uncategorized | Leave a comment
Tags: 95% Lean Ground Beef, Artichoke Hearts, baking, Bread Crumbs, Cooking, Diabetes, Diabetes Self Management, Diabetic Beef and Artichoke Casserole Recipe, Diabetic Dish of the Week, Egg Whites, Food, Garlic, Grated Parmesan Cheese, Herbs, mushrooms, Onions, recipes, Spices

This week’s Diabetic Dish of the Week is a Diabetic Beef and Artichoke Casserole Recipe. To make this week’s recipe you’ll be needing 95% Lean Ground Beef, Mushrooms, Onions, Garlic, Artichoke Hearts, Bread Crumbs, Grated Parmesan Cheese, Herbs, Spices, and Egg Whites. The Recipe is 260 calories and 15 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Diabetic Beef and Artichoke Casserole Recipe
This casserole is chock-full of fiber — and flavor!

Ingredients
3/4 pound 95% lean ground beef
1/2 cup sliced mushrooms
1/4 cup chopped onion
1 clove garlic, minced
1 can (14 ounces) artichoke hearts, drained and chopped
1/2 cup dry bread crumbs
1/4 cup (1 ounce) grated Parmesan cheese
1 tablespoon chopped fresh rosemary leaves or 1 teaspoon dried rosemary
1 1/2 teaspoons chopped fresh marjoram or 1/2 teaspoon dried marjoram
Salt and black pepper
3 egg whites

Directions
Yield: 4 servings
Serving size: 1/4 total recipe

1 – Preheat oven to 400°F. Spray 1-quart casserole with nonstick cooking spray.

2 – Brown beef 6 to 8 minutes in medium skillet over medium-high heat, stirring to break up meat. Drain fat. Add mushrooms, onion, and garlic; cook and stir 5 minutes or until tender.

3 – Combine ground beef mixture, artichokes, bread crumbs, cheese, rosemary, and marjoram; gently mix. Season with salt and pepper

4 – Beat egg whites in medium bowl with electric mixer at high speed until stiff peaks form; fold into ground beef mixture. Spoon into prepared casserole.

5 – Bake 20 minutes or until edges are lightly browned.

Nutrition Information:
Calories: 260 calories, Carbohydrates: 24 g, Protein: 28 g, Fat: 7 g, Saturated Fat: 3 g, Cholesterol: 55 mg, Sodium: 330 mg, Fiber: 9 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/beef-and-artichoke-casserole/

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Your one-stop resource for advice, news and strategies for living with diabetes.

Diabetic Side Dish of the Week – Chef Marco’s Orzotto With Porcini Mushrooms

April 11, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | Leave a comment
Tags: Chef Marco’s Orzotto With Porcini Mushrooms, Cooking, Diabetes, Diabetes Self Management, Diabetic Side Dish of the Week, Dried Porcini Mushrooms, Dry White Wine, Extra Virgin Olive Oil, Food, Garlic, Grated Parmigiano-Reggiano Cheese., Pepper, recipes, Salt, Spices

This week’s Diabetic Side Dish of the Week is Chef Marco’s Orzotto With Porcini Mushrooms. To make this week’s Recipe you’ll be needing Dried Porcini Mushrooms, Extra Virgin Olive Oil, Garlic, Dry White Wine, Salt, Pepper, Spices, and Grated Parmigiano-Reggiano Cheese. The Dish is 176 calories and 19 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Chef Marco’s Orzotto With Porcini Mushrooms
You’re no doubt familiar with the many health benefits of the Mediterranean diet, from reducing rates of cardiovascular disease to lowering the risk of peripheral arterial disease and lessening the symptoms of sleep apnea. If you’d like to give this diet a try, why not start with this dish? It’s an authentic taste of Italy!

Ingredients
Preparation time: 5 minutes
Soaking time: approximately 30 minutes
Cooking time: approximately 50 minutes.

1/2 ounce dried porcini mushrooms, broken into small pieces
4 cups warm water
2 tablespoons plus 2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1/4 cup plus 1/4 cup dry white wine
Salt and pepper to taste
1 scallion, thinly sliced
1 cup pearled barley
1 tablespoon fresh thyme, minced
Dash ground cardamom
Pinch ground cumin
1/4 cup grated Parmigiano-Reggiano cheese

Directions
Yield: 8 servings
Serving size: about 1/2 cup

Let dried mushrooms stand in 4 cups of warm water for at least 30 minutes. With a slotted spoon or small strainer, lift the mushrooms out of the water, taking care not to pick up any dirt particles from the water. Place mushrooms on a paper towel and pat dry. Remove any visible remaining dirt. Strain the water, removing all dirt and debris, and put aside for later use. In a medium saucepan, heat 2 tablespoons of olive oil over medium heat, then add garlic and sauté for 30 seconds. Add mushrooms and continue sautéing for 1 minute with frequent stirring. Pour 1/4 cup wine over mushroom–garlic mixture and continue cooking for another 2 minutes. Remove pan from heat. Add salt and pepper to taste; set aside. In a separate large pan, heat remaining 2 tablespoons of olive oil over medium heat; add scallion and sauté for 1 minute with frequent stirring. Add in barley and mix well. Allow the barley to sizzle in the pan for about 2–3 minutes, then mix in thyme and spices. Very slowly add remaining 1/4 cup wine, using a long wooden spoon to prevent steam from burning your hand. Reduce heat, then carefully and slowly add 2 cups of mushroom water to barley while stirring. Allow barley to simmer, uncovered, for 30 minutes, stirring frequently to prevent sticking. After 30 minutes, add in mushroom–garlic mixture. Continue cooking uncovered for another 15 minutes, adding remaining mushroom liquid a little at a time as needed, until barley is tender. Remove pan from heat, sprinkle grated cheese over barley, and mix in well. Let barley mixture rest for 5 minutes before serving, adding more mushroom liquid if needed. Barley should be moist but not soupy. Serve hot.

Nutrition Information:
Calories: 176 calories, Carbohydrates: 23 g, Protein: 4 g, Fat: 8 g, Saturated Fat: 1 g, Cholesterol: 2 mg, Sodium: 47 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/chef-marcos-orzotto-with-porcini-mushrooms/

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Appetizer of the Week – Lip-Smackin’ Citrus Wings

April 10, 2021 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, chicken, Chicken Wings, CooksRecipes | Leave a comment
Tags: Appetizer of the Week, Appetizers, baking, Brown Sugar, Chicken Drummies and Wingettes, Cooking, CooksRecipes, Crushed Red Flakes, Food, Garlic, Gingerroot, Green Onions, Lip-Smackin' Citrus Wings, Ocean Spray® 100% Juice Citrus Mango Pineapple, recipes, Soy sauce

This week’s Appetizer of the Week is some Lip-Smackin’ Citrus Wings. To make this week’s recipe you’ll be needing Ocean Spray® 100% Juice Citrus Mango Pineapple, Brown Sugar, Soy Sauce, Crushed Red Flakes, Garlic, Gingerroot, Chicken Drummies and Wingettes, and Green Onions. Appetizers with a kick! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Lip-Smackin’ Citrus Wings
Expect these zesty hot wings to fly off the appetizer table!

Recipe Ingredients:
1 cup Ocean Spray® 100% Juice Citrus Mango Pineapple
1/4 cup brown sugar, firmly packed
3 tablespoons soy sauce
1 teaspoon crushed red pepper flakes
2 teaspoons finely chopped garlic
2 teaspoons finely chopped gingerroot
3 pounds chicken drummies and wingettes
2 tablespoons chopped green onions

Cooking Directions:
1 – In 2-cup measure, stir together juice, sugar, soy sauce, pepper flakes, garlic and gingerroot. Place chicken in gallon-sized heavy resealable plastic bag; pour marinade over chicken and seal. Refrigerate chicken mixture 2 to 24 hours, turning occasionally to keep chicken coated in marinade.
2 – Preheat oven to 350°F (175°C). Line 15x10x1-inch jelly roll pan with aluminum foil. Spray with nonstick spray.
3 – Remove chicken pieces from marinade; place in single layer on baking sheet.
4 – Bake uncovered 30 minutes; drain off accumulated juices and turn chicken. Increase temperature to 425°F (220°C). Bake an additional 10 to 15 minutes or until juice of chicken is no longer pink and chicken is golden brown.
5 – Meanwhile, pour marinade into 1-quart saucepan. Heat to boiling; reduce heat and simmer, uncovered, over medium heat 15 to 25 minutes until mixture is reduced to about 1/3 cup and slightly thickened.
6 – When chicken is done, place chicken in large bowl. Drizzle reduced marinade over chicken. Stir until chicken is coated. Place on serving platter; sprinkle with green onions.
Makes 8 servings (about 3 wings each).
https://www.cooksrecipes.com/appetizer/lip-smackin’_citrus_wings_recipe.html

Diabetic Side Dish of the Week – LEMON SPIKED GARLIC GREENS

March 30, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine, Diabetic Side Dish of the Week | Leave a comment
Tags: Cooking, Cooking spray, Diabetic Gourmet Magazine, Diabetic Side Dish of the Week, Food, Garlic, Greens, LEMON SPIKED GARLIC GREENS, Onion, Pepper, recipes, Salt, Side dish

This week’s Diabetic Side Dish of the Week is LEMON SPIKED GARLIC GREENS. To make this week’s Dish you’ll be needing Cooking Spray, Onion, Garlic, Greens, Salt, and Pepper. The Dish is 48 calories and 7 carbs per serving. 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 2021! https://diabeticgourmet.com/

LEMON SPIKED GARLIC GREENS

Ingredients

Garlic-flavored vegetable cooking spray
1/3 cup finely chopped onion
4 cloves garlic, minced
1-1/2 pounds greens, washed, stems removed, coarsely chopped
1/3 cup water
1-2 tablespoons lemon juice
Salt and pepper, to taste

Directions

1 – Spray large saucepan with cooking spray; heat over medium heat until hot. Saute onion and garlic until tender, 3 to 4 minutes.
2 – Add greens and water to saucepan; heat to boiling. Reduce heat and simmer, covered, until greens are wilted and tender, about 5 to 8 minutes, adding more water if necessary. Season to taste with lemon juice, salt and pepper.

NOTES:
Kale, collard, turnip, or beet greens are excellent choices for this quick-and-easy healthy vegetable.

Recipe Yield: Yield: 4 Servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 58
Fat: 1.7 grams
Sodium: 43 milligrams
Cholesterol: 53.3 milligrams
Protein: 5.9 grams
Carbohydrates: 7 grams
https://diabeticgourmet.com/diabetic-recipe/lemon-spiked-garlic-greens