Sunday’s Chicken Dinner Recipe – Autumn Chicken Pot Pie

December 8, 2019 at 6:02 AM | Posted in CooksRecipes, Sunday's Chicken Dinner | 1 Comment
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This week’s Sunday’s Chicken Dinner Recipe is – Autumn Chicken Pot Pie. To make this Classic Comfort Food some of the ingredients you’ll need are Cooked Chicken, Pearl Onions, Carrots, Granny Smith Apple, and Dried Cranberries and more all in a Lemon-Ginger Pastry Crust. The recipe is from the CooksRecipes website where you’ll find a fantastic selection of recipes to please all tastes, diets, and cuisines so check it out today! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Autumn Chicken Pot Pie
A buttery, lemon-ginger pastry crust covers a filling with tender pieces of chicken, pearl onions, carrots, chunks of Granny Smith apple and dried cranberries.

Recipe Ingredients:
Dough:
1 cup all purpose-flour
1 teaspoon ground ginger
1 teaspoon grated lemon zest
1/2 teaspoon salt
1/3 cup butter, softened
3 tablespoons cold water

Filling:
1 cup pearl onions, peeled and steamed until tender
2 medium carrots, cut into slices and steamed until tender
2 tablespoons butter
1/4 cup all-purpose flour
1 tablespoon fresh ginger, minced
2 cups chicken broth
1 medium Granny Smith apple, peeled, cored and cut into chunks
1/4 cup dried cranberries
2 tablespoons lemon juice
2 cups cooked chicken, chopped (leftover from roast chicken or freshly poached)
1/2 teaspoon freshly ground pepper
1/8 teaspoon salt

Cooking Directions:
1 – For Dough: In large bowl combine flour, ginger, lemon zest and salt. With a pastry blender or 2 knives, cut in 1/3 cup butter until mixture resembles coarse crumbs. Sprinkle 3 tablespoons of water over the mixture and toss with fork. The dough should be just barely moistened, enough to hold together when formed into a ball. Add more water if needed. Form the dough into a flat disk and wrap in plastic. Refrigerate while making the filling.
2 – Preheat oven to 450°F (230°C).
3 – For Filling: Drop pearl onions into boiling water for 30 seconds; drain, peel. Steam pearl onions and carrots until tender.
4 – In large saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and ginger until smooth. Reduce heat to low and gradually whisk in chicken broth. Stir in pearl onions, carrots, apples, cranberries, lemon juice and chicken. Let simmer for 5 minutes, stirring regularly. Season with salt and pepper. Spoon filling into deep, 10-inch ceramic or glass pie dish.
5 – On a lightly floured surface, roll dough out to a circle, about 12-inches in diameter. Lay the dough over the top of pie dish. Trim and crimp edges. Use a small knife to cut several slits in the center of pie. (Alternatively, make decorative cuts in pie crust before setting it on top of pie.)
6 – Set the pie on a baking sheet and place in oven on middle rack. Bake for 15 minutes. Reduce heat to 400°F (205°C) and continue baking for additional 20 minutes, until pie bubbles around edges and top is nicely browned. Serve while piping hot.

Makes 6 servings.
https://www.cooksrecipes.com/chicken/autumn_chicken_pot_pie_recipe.html

Diabetic Dish of the Week – Apple-Cranberry Stuffed Pork Roast

November 26, 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 Apple-Cranberry Stuffed Pork Roast. To make this healthy and delicious dish you’ll need a Boneless Pork Loin, Cranberries, Apple Cider, Granny Smith Apple, Onion, Reduced-Sodium Chicken Broth, and Seasonings. A delicious alternative for your Holiday Turkey or Ham and its only 240 calories and 16 net carbs! You can find this recipe at the Diabetes Self Management website where you can also find a huge selection of Diabetic Friendly Recipes, Diabetes Management Tips, Diabetes News and more! You can also subscribe to one of my favorite Magazines the Diabetes Self Management Magazine. Each issue filled with Diabetic Friendly Recipes and Tips. I’ve left a link to subscribe to it at the end of the post. So Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Apple-Cranberry Stuffed Pork Roast
This juicy pork roast entree looks great and tastes even better. With just 240 calories and 17 grams of carbohydrate per serving, its seasonal flavors are the perfect centerpiece for your next holiday gathering!

Ingredients
1 boneless pork loin (about 2 pounds)
1 cup coarsely chopped dried cranberries
1/2 cup apple juice or cider
1 tablespoon unsalted butter
1 Granny Smith apple, peeled, cored and coarsely chopped
1/2 cup finely chopped onion
2 to 3 tablespoons water (optional)
1/4 teaspoon ground cinnamon
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
1 tablespoon vegetable oil
1/2 cup reduced-sodium chicken broth
Fresh thyme (optional)

Directions
1 – Place pork roast in freezer 30 minutes. Meanwhile, combine cranberries and apple juice in small bowl; set aside.

2 – Melt butter in large skillet over medium heat. Add apple; cook and stir 3 minutes. Add onion; cook 5 minutes or until tender, stirring occasionally. Add water, if desired, to moisten mixture.

3 – Drain cranberries, reserving juice. Stir cranberries into apple mixture; season with cinnamon, dried thyme, and pepper. Remove to medium bowl; set aside to cool slightly. Reserve 1/2 cup of fruit mixture.

4 – Preheat oven to 350°F. Place pork roast, fat side up, on cutting board. Insert knife horizontally into roast 1/2 inch from bottom, at long side of roast. Make long cut along bottom of roast, stopping 1/2 inch before opposite side of roast (do not cut all the way through). Open up roast; continue to cut through thicker half of roast to within 1/2 inch from bottom. Repeat until roast is an even 1/2-inch thickness all over when laid out.

5 – Spread stuffing onto roast, leaving 1/2-inch border around edges. Starting with short side of roast, roll up tightly. Secure with kitchen twine at 1-inch intervals.

6 – Heat oil in same skillet over medium heat. Brown roast on all sides, about 5 minutes. Place in roasting pan.

7 – Roast 50 to 60 minutes or until internal temperature reaches 140°F. Transfer to cutting board and let stand 5 minutes. (Internal temperature will continue to rise 5°F to 10°F during stand time.)

8 – Meanwhile, combine reserved apple juice and broth in same skillet; cook over high heat until reduced by half. Stir into roasting pan, scraping up brown bits. Stir in reserved 1/2 cup fruit mixture.

9 – Slice roast crosswise into 8 (3/4-inch-wide) slices, removing twine as roast is cut. Serve with sauce. Garnish with fresh thyme.

Yield: 8 servings.

Serving size: 1/8 of total recipe.

Nutrition Facts Per Serving:
Calories: 240 calories, Carbohydrates: 17 g, Protein: 25 g, Fat: 8 g, Saturated Fat: 3 g, Cholesterol: 70 mg, Sodium: 80 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/apple-cranberry-stuffed-pork-roast/

 

 

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Diabetic Dish of the Week – Apple Pecan Spice Squares

March 19, 2019 at 5:02 AM | Posted in dessert, 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 Apple Pecan Spice Squares. This week is a Diabetic Friendly Dessert Recipe for Apple Pecan Spice Squares. Some of the Ingredients you’ll be using are; Spice or Carrot Cake Mix, Plain Fat Free Yogurt, Pecans, Granny Smith Apple, and Red Delicious Apple. Diabetes doesn’t mean no Dessert! The recipe is from one of my favorite recipe sites and Magazines, Diabetes Self Management. At the Diabetes Self site you’ll find a huge assortment of Diabetes Friendly Recipes along with Diabetes News, and Diabetes Management Tips. So Check it out today! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Ingredients
1 package (about 15 ounces) spice or carrot cake mix
1 1/4 cups water, divided
3 eggs
1/2 cup plain fat-free yogurt
1/2 cup pecan pieces
1 unpeeled tart apple (such as Granny Smith), sliced
1 unpeeled baking apple (such as Red Delicious), sliced
1 tablespoon lemon juice (optional)
1 unpeeled ripe pear, sliced
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon sucraslose-based sugar substitute
1 tablespoon margarine or butter
1/2 teaspoon vanilla or vanilla, butter and nut flavoring

 

Directions
1 – Preheat oven to 350°F. Spray jelly-roll pan with nonstick cooking spray.

2 – Beat cake mix, 1 cup water, eggs, and yogurt in medium bowl according to package directions. Pour batter into prepared pan; smooth top.

3 – Bake 20 minutes or until toothpick inserted into center comes out clean. Cool completely in pan on wire rack.

4 – Cook and stir pecans in large nonstick skillet over medium-high heat about 2 minutes or until lightly browned. Remove to plate; set aside.

5 – Add remaining 1/4 cup water, apples, pear, lemon juice, cinnamon, and nutmeg to same skillet; bring to a boil. Reduce heat to medium; cook 3 minutes or until fruit is crisp-tender. Remove from heat; gently stir in sugar substitute, margarine, vanilla, and pecans. Spoon evenly over cooled cake. Cut into 24 squares.

Yield: 24 servings.

Serving size: 1 dessert square.

Nutrition Facts Per Serving:
Calories: 132 calories, Carbohydrates: 21 g, Protein: 2 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 27 mg, Sodium: 158 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/apple-pecan-spice-squares/

Turkey, Brussels Sprouts and Kale Salad

November 10, 2016 at 6:07 AM | Posted in Jennie-O Turkey Products | Leave a comment
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Passing along a perfect Salad for your Thanksgiving table – Turkey, Brussels Sprouts and Kale Salad. Made with JENNIE-O® OVEN READY™ Boneless Turkey Breast along with dark leafy greens, crisp apple slices, toasted walnuts, and creamy ricotta cheese. A Salad everyone will enjoy! You can find this recipe and all the delicious and healthy recipes at Jennie – O website. Enjoy and Make the SWITCH! https://www.jennieo.com/

 

 

Turkey, Brussels Sprouts and Kale Salad

Dark leafy greens, crisp apple slices, toasted walnuts, creamy ricotta and tender turkey come together in this power salad. Great for holiday meals or to take advantage of leftover turkey.

INGREDIENTS

1 bunch kale, choppedturkey-brussels-sprouts-and-kale-salad
1 chopped cooked JENNIE-O® OVEN READY™ Boneless Turkey Breast
3 cups thinly sliced Brussels sprouts
1 large Granny Smith apple, sliced
1 cup walnuts, toasted
½ cup dried cranberries
2 ounces shaved Parmesan cheese
poppy seed salad dressing

 

DIRECTIONS

1) In large bowl, combine kale, turkey, brussels sprouts, apple and walnuts, Top with cranberries and parmesan cheese. Drizzle with desired amount of salad dressing.

RECIPE NUTRITION INFORMATIONJennie O Make the Switch
PER SERVING
Calories380
Protein19g
Carbohydrates35g
Fiber6g
Sugars9g
Fat20g
Cholesterol20mg
Sodium400mg
Saturated Fat3.5g
https://www.jennieo.com/recipes/1083-turkey-brussels-sprouts-and-kale-salad

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