Tasty Turkey Noodle Casserole

September 3, 2021 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I have a recipe for a Tasty Turkey Noodle Casserole. To make this Casserole you’ll be needing Flour, JENNIE-O® Extra Lean Turkey Breast Cutlets, Butter, Onion, Celery, Chicken Broth, Half and Half Cream, Egg Noodles, Frozen Peas, Frozen Corn Kernels, Fresh Thyme, Herbed Panko, and Grated Parmesan Cheese. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Stay Safe and Make the SWITCH in 2021! https://www.jennieo.com/

Tasty Turkey Noodle Casserole
Soft egg noodles and lean turkey breast cutlets come together with peas, celery and corn in a savory sauce for this Tasty Turkey Noodle Casserole recipe—all for under 500 calories per serving.
Total Time – 1 Hour
Serving Size – 6 Servings

Ingredients

⅓ – cup flour
1 – (17.6-ounce) package JENNIE-O® Extra Lean Turkey Breast Cutlets
3 – tablespoons butter or margarine, divided
1/2 – cup chopped onion
1/2 – cup sliced celery
1/2 – cup chicken broth
1 1/4 – cup half-and-half cream
6 – ounces egg noodles, cooked and drained
1 – cup frozen tiny peas, thawed
1 – cup frozen corn kernels, thawed
2 – teaspoons chipped fresh thyme
1/2 – cup fresh herbed panko
1/4 – cup grated Parmesan cheese

Directions

1) Heat oven to 375ºF. In plastic bag, add flour. Cut cutlets into ¾-inch chunks; add to bag, shaking to coat.

2) In large, deep non-stick skillet, melt 2 tablespoons butter over medium heat. Add onion and celery; cook 5 minutes, stirring occasionally. Add turkey; cook 5 minutes, stirring occasionally. Add chicken broth; cook 2 minutes. Add half-and-half cream; simmer, uncovered, 5 minutes or until sauce has thickened.

3) Stir in noodles, peas, corn and thyme. Transfer mixture to greased 9 x 13-inch baking dish. Melt remaining 1 tablespoon butter. Combine panko, cheese and melted butter; sprinkle over top of casserole.

4) Bake 25 to 30 minutes or until crumbs are golden brown and mixture is bubbly.

Nutrition

Calories – 390
Protein – 28g
Carbohydrates – 34g
Fiber – 4g
Sugars – 3g
Fat – 16g
Cholesterol – 65mg
Sodium – 390mg
Saturated Fat – 11g
https://www.jennieo.com/recipes/tasty-turkey-noodle-casserole/

Jennie – O Turkey Recipe of the Week – The Mighty Meatza Pizza

August 13, 2021 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 The Mighty Meatza Pizza. To make this week’s recipe you’ll be needing JENNIE-O® Lean Ground Turkey, Egg, Grated Parmesan Cheese, Italian Seasoning, Salt, Pepper, Marinara Sauce, Shredded Mozzarella Cheese, Olives, Canadian Bacon, and Pepperoni. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Stay Safe and Make the SWITCH in 2021! https://www.jennieo.com/

The Mighty Meatza Pizza
With a turkey-based crust, our Mighty Meatza Pizza recipe is perfect for anyone looking to cut down on carbs on the dinner menu or enjoy a keto diet friendly meal.

Total Time – 40 Minutes
Serving Size – Makes 4 Servings

Ingredients
1 – (16-ounce) package JENNIE-O® Lean Ground Turkey
1 – egg
2 – tablespoons grated Parmesan cheese
1 – teaspoon Italian seasoning
1 – teaspoon salt
1/2 – teaspoon of pepper
1/2 – cup marinara sauce
1 – cup shredded mozzarella cheese
2 – tablespoons sliced ripe olives
1/4 – cup chopped Canadian bacon
1/4 – cup pepperoni

Directions
1) Heat oven to 350°F. Line large rimmed baking sheet with parchment paper.

2) In large bowl mix turkey, egg, Parmesan cheese, Italian seasoning, salt and pepper. Form mixture into a 12-inch round on prepared sheet. Bake 20 to 25 minutes.

3) Spread marinara sauce over turkey round and sprinkle with cheese. Top with ripe olives, Canadian bacon, and pepperoni.

4) Bake 5 to 8 minutes or until golden brown and cheese is melted. Always cook turkey to well-done, 165°F as measured by a meat thermometer.

Nutrition
Calories 392
Protein 30.8g
Carbohydrates – 3.5g
Fiber – 0.4g
Sugars – 0.1g
Fat – 29.9g
Cholesterol – 175mg
Sodium – 548.8mg
Saturated Fat – 10g
https://www.jennieo.com/recipes/the-mighty-meatza-pizza/

Stuffed Peppers with Rice, Apples and Bacon – Stuffed Peppers with Rice, Apples and Bacon

August 1, 2021 at 6:02 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is Stuffed Peppers with Rice, Apples and Bacon. To make this week’s Recipe you’ll be needing Bell Peppers, Rice, Chicken Bouillon Powder, Spices, Garlic Clove, Celery, Zucchini, Mushrooms, Apples, Bacon, Salt, Pepper, and fresh Grated Parmesan Cheese. 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

Stuffed Peppers with Rice, Apples and Bacon
These peppers are easy to prepare and make a great side dish to accompany any meal. Try using a variety of colored peppers to add some color to a winter weekday meal.

Recipe Ingredients:
6 medium sized bell peppers
1 1/2 cups instant rice
2 tablespoons chicken bouillon powder
1 1/2 teaspoons dried thyme
2 tablespoons vegetable oil
1 small yellow onion, diced
1 clove garlic, minced
2 large celery stalks, diced
1 small zucchini, diced
1 cup button mushrooms, diced
2 cups apples, peeled, seeded and diced
6 strips cooked bacon, roughly chopped
Salt and ground black pepper to taste
1/4 cup freshly grated Parmesan cheese

Cooking Directions:
1 – Wash peppers. Remove the top of the pepper and clean out the inside. Place peppers on a baking tray, set aside.
2 – Prepare instant rice following the instructions on the back of the box. Add chicken bouillon powder and dried thyme to the rice water.
3 – In a large saucepan, place 2 tablespoons of vegetable oil. Sauté onions until soft, about 5 minutes. Add minced garlic and celery. Sauté until soft. Add zucchini, mushrooms, apples and chopped bacon. Sauté for five minutes Remove saucepan from heat. Add rice and combine ingredients well.
4 – Preheat oven to 350°F (175°C).
5 – Once rice mixture has cooled slightly, stuff each pepper with filling. Place in a 13x9x2-inch baking pan.
6 – Top each pepper with a sprinkling of Parmesan cheese.
7 – Place pan in oven and bake for 35 to 40 minutes until peppers are soft.
Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): Calories: 325; Total Fat: 14g; Total Carbs: 43g; Protein: 11g.
https://www.cooksrecipes.com/sidedish/stuffed_peppers_with_rice_apples_and_bacon_recipe.html

LEMON CAESAR SALAD

July 17, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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Here’s a recipe for a LEMON CAESAR SALAD. Some of the ingredients that you’ll be needing are Romaine Lettuce, Grape Tomatoes, Lemon Juice, Worcestershire Sauce, Spices, Grated Parmesan Cheese, Anchovies, Whole Grain Bread, and more! 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 CAESAR SALAD
Ingredients

1 head Romaine lettuce, washed and trimmed, cut into bite size pieces
1-1/2 cups grape tomatoes (375 mL)
1/4 cup lemon juice (60 mL)
1 garlic clove, minced
1 1/2 tsp Worcestershire sauce (7 mL)
1 tsp dry mustard (5 mL)
1 tsp lemon zest (5 mL)
1/4 tsp freshly ground pepper (1 mL)
1/3 cup grated Parmesan cheese (75 mL)
1 (2 oz/75 mL) can anchovies
1 cup canola oil (250 mL)
4 thick slices whole grain bread, cut into cubes
2 Tbsp canola oil (30 mL)
2 Tbsp Parmesan cheese (30 mL)
dash of pepper
1 Tbsp Italian parsley, very finely chopped (15 mL)

Directions
1 – In a large salad bowl, prepare lettuce and toss with tomatoes. Cover and refrigerate while preparing the dressing.
2 – Combine lemon juice, garlic, Worcestershire sauce, dry mustard, lemon zest, freshly ground pepper and Parmesan cheese in a food processor. Blend on high speed for 30 seconds. With processor running, add canola oil in a fine stream and continue to blend until smooth.
3 -Preheat oven to 350F (180C). Toss bread with canola oil, Parmesan cheese, pepper and Italian parsley. Spread on lightly greased baking sheet and bake about 20 minutes, until croutons are golden.
4 – Pour desired amount of dressing over salad, add croutons and toss lightly. Top the salad with additional Parmesan cheese shavings. Serve immediately.

Recipe Yield: Yield: 4 to 6 servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 490
Fat: 46 grams
Saturated Fat: 4.5 grams
Fiber: 3 grams
Sodium: 570 milligrams
Cholesterol: 15 milligrams
Protein: 9 grams
Carbohydrates: 13 grams
https://diabeticgourmet.com/diabetic-recipe/lemon-caesar-salad

Diabetic Dish of the Week – Spaghetti and Meatballs

July 13, 2021 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 Spaghetti and Meatballs. To make this week’s Recipe you’ll be needing Whole Wheat Spaghetti, Extra Lean Ground Beef, Hot Italian Turkey Sausages, Egg White, Plain Dry Bread Crumbs, Dried Oregano, Tomato Basil Pasta Sauce, Fresh Basil, and Grated Parmesan Cheese. 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/

Spaghetti and Meatballs
A high-fiber version of the traditional Italian dish!

Ingredients
Nonstick cooking spray
6 ounces uncooked multigrain or whole wheat spaghetti
3/4 pound extra-lean ground beef
1/4 pound hot turkey Italian sausage, casing removed
1 egg white
2 tablespoons plain dry bread crumbs
1 teaspoon dried oregano
2 cups tomato-basil pasta sauce
3 tablespoons chopped fresh basil
2 tablespoons grated Parmesan cheese

Directions
Yield: 4 servings
Serving size: 3 meatballs, 3/4 cup spaghetti and 3/4 cup sauce

1 – Preheat oven to 450°F. Coat baking sheet with cooking spray. Cook spaghetti according to package directions, omitting salt and fat. Drain; keep warm.

2 – Combine beef, sausage, egg white, bread crumbs, and oregano in medium bowl; mix well. Shape mixture into 16 (1 1/2-inch) meatballs. Place on prepared baking sheet; coat with cooking spray. Bake 12 minutes, turning once.

3 – Pour pasta sauce into large skillet; add meatballs. Cook and stir over medium heat 9 minutes or until sauce is heated through and meatballs are cooked through (160°F). Divide among four plates. Top with meatballs and sauce; sprinkle with basil and Parmesan cheese.

Nutrition Information:
Calories: 388 calories, Carbohydrates: 41 g, Protein: 34 g, Fat: 10 g, Saturated Fat: 3 g, Cholesterol: 69 mg, Sodium: 760 mg, Fiber: 5 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/spaghetti-and-meatballs/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

“Meatless Monday” Recipe of the Week – Italian Vegetable Custard

June 28, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is an Italian Vegetable Custard. To make this week’s recipe you’ll be needing Eggs, Flour, Yellow Summer Squash, Zucchini, Sliced Olives, Grated Parmesan Cheese, Dried Basil Leaves, Garlic Salt, Tomato, Onion, and Shredded Monterey Jack Cheese. 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/

Italian Vegetable Custard
Italian Vegetable CustardRecipe courtesy of The Incredible Edible Egg™.

Recipe Ingredients:
4 large eggs
1/2 cup all-purpose flour
2 cups coarsely shredded yellow summer squash
1 cup coarsely shredded zucchini
1 (2.25-ounce) can sliced ripe olives, drained – divided use
2 tablespoons freshly grated Parmesan cheese
1 teaspoon dried basil leaves
1/2 teaspoon garlic salt
6 very thin tomato slices
1 small onion, thinly sliced, separated into rings
1/2 cup shredded Monterey Jack cheese (2 ounces)

Cooking Directions:
1 – Preheat oven to 450°F (230°C).
2 – Beat eggs and flour in medium bowl until smooth. Add yellow squash, zucchini and 1/4 cup olives; mix well. Spread in greased 8-inch square baking pan.
3 – Bake in center of 450°F (230°C) oven just until custard is set, about 10 minutes.
4 – Mix Parmesan cheese, basil and garlic salt; sprinkle over custard. Top evenly with tomato, remaining olives, onion and Jack cheese.
5 – Bake until cheese is melted, about 4 minutes.
Makes 4 servings.

Lighter Option – Recipe can be made with reduced-fat cheese, if desired.

Nutritional Information Per Serving (1/4 of recipe): Calories: 186; Total Fat: 8g; Saturated Fat: 2g; Cholesterol: 214mg; Total Carbs: 19g; Fiber: 3g; Protein: 11g; Sodium: 338mg.
https://www.cooksrecipes.com/mless/italian_vegetable_custard_recipe.html

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

Wild Idea Buffalo Recipe of the Week – BUFFALO ITALIAN SAUSAGE PIADINA

June 23, 2021 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is a BUFFALO ITALIAN SAUSAGE PIADINA. To make this week’s recipe some of the ingredients you’ll be needing are Yeast, Flour, Olive Oil, Sliced Mozzarella, Mushrooms, Wild Idea Buffalo Italian Sausage, Roma Tomatoes, Fresh Basil, Grated Parmesan Cheese and more! You can find this recipe and purchase the Wild Idea Buffalo Italian Sausage along with all the other Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2021! https://wildideabuffalo.com/

BUFFALO ITALIAN SAUSAGE PIADINA

Piadina is an Italian flatbread that is delicious by itself or used in place of bread to make a sandwich or pizza. The dough is wonderful to work with and the aroma when it cooks will bring volunteer taste testers to your door. It’s great for making ahead of time for easy entertaining or casual family meals. Simply prepare your crust in advance, have toppings ready to go and have your guests create their own!

(Serves 8 )
Piadina Dough

Ingredients:

1 pkg. quick yeast
½ cup warm water
½ cup flour
3 ½ cups flour
1 teaspoon salt
1 cup cold water
2 tablespoons olive oil

Buffalo Piadina Toppings:

8 oz. fresh mozzarella, sliced
1 portabella mushroom, sliced
1 lb. Wild Idea Buffalo Italian Sausage, coarse crumbled and sautéed
4 Roma Tomatoes, sliced, sprinkle with salt & pepper
1 cup fresh basil, julienned
4 oz. parmesan, grated + more for passing

Directions

1 – Mix yeast, water and ½ cup flour together.
2 – Cover and let rest for 20 minutes. Mixture will be double in size and bubble.
3 – Add remaining flour, salt, water and olive oil, knead together for 5 minutes.
4 – Place in lightly oiled bowl, cover and allow dough to double in size. About 2 hours.
5 – Divide dough into 8 pieces and roll out on a lightly floured surface into 8 inch circles.
6 – Place grill tiles or bricks on grill grates and turn heat to 400*.
7 – Place rolled dough on tiles and grill for 1 minute each side, or until dough has puffed slightly and become lightly browned. Keep grill lid closed during cooking.
8 – Place crust on pizza stone or make individual pans of foiled parchment and top with favorite toppings. Keep toppings in balance so all flavors are equally represented.
9 – Return prepared pizza to 400* grill. Close lid and continue to cook for 5 minutes or until cheese is melted.
* Remove from grill. Cut each pizza into 4. Serve with green salad for a complete meal.
https://wildideabuffalo.com/blogs/recipes/93472961-buffalo-italian-sausage-piadina

Appetizer of the Week -Sweet Potato Minestrone

June 12, 2021 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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This week’s Appetizer of the Week is a Sweet Potato Minestrone. To make this week’s recipe some of the ingredients you’ll be needing are Onion, Celery, Sweet Potatoes, Great Northern Beans, Tomatoes, Spices, Kale, Grated Parmesan Cheese and more! 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/

Sweet Potato Minestrone
The calendar is showing October, and that can only mean one thing — we’re in sweet potato season! Perfect for warming up on a crisp fall evening, this hearty soup is jam-packed with nutrients. And with its blend of sweet potatoes, Great Northern beans, tomatoes and kale, it’s as beautifully colored as the autumn leaves

Ingredients
1 tablespoon extra virgin olive oil
3/4 cup diced onion
1/2 cup diced celery
2 cups diced peeled sweet potatoes
1 can (about 15 ounces) Great Northern beans, rinsed and drained
1 can (about 14 ounces) no-salt-added diced tomatoes
3 cups water
3/4 teaspoon dried rosemary
1/2 teaspoon salt (optional)
1/8 teaspoon black pepper
2 cups coarsely chopped kale leaves (lightly packed)
4 tablespoons grated Parmesan cheese

Directions
Yield: 4 servings
Serving size: 1 1/2 cups

1 – Heat oil in large saucepan or Dutch oven over medium-high heat. Add onion and celery; cook and stir 4 minutes or until onion is softened. Stir water, sweet potatoes, beans, tomatoes, rosemary, salt, if desired, and pepper into saucepan. Cover and bring to a simmer; reduce heat and simmer 30 minutes.

2 – Add kale; cover and cook 10 minutes or until tender.

3 – Ladle soup into bowls; sprinkle with cheese.

Note: Choose kale in small bunches with firm leaves and a rich, deep color. Avoid bunches with limp, wilted, or discolored leaves. To remove the tough stems, make a “V-shaped” cut where the stem joins the leaf. Stack the leaves and cut them into pieces.

Nutrition Information:
Calories: 286 calories, Carbohydrates: 48 g, Protein: 13 g, Fat: 6 g, Saturated Fat: 2 g, Cholesterol: 4 mg, Sodium: 189 mg, Fiber: 11 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/sweet-potato-minestrone/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

Diabetic Side Dish of the Week – Asparagus with Parmesan

June 6, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | 1 Comment
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This week’s Diabetic Side Dish of the Week is Asparagus with Parmesan. To make this week’s Recipe you’ll be needing Asparagus, Grated Parmesan Cheese, Kosher Salt, and Black Pepper. 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 with Parmesan
Like asparagus? You’ll love this simple preparation for this spring’s fresh harvest! With just four ingredients and only about 10 minutes to put together, it’s suitable for even novice chefs.

Ingredients
3 cups diagonally sliced asparagus (2-inch slices)
2 tablespoons grated Parmesan cheese
1/4 teaspoon kosher salt
1/8 teaspoon black pepper

Directions
Yield: 4 servings
Serving size: 1 1/2 cups

1 – Coat large skillet with nonstick cooking spray; heat over medium-high heat. Add asparagus; cover and cook 8 minutes or until lightly browned and tender. Remove from heat; sprinkle with Parmesan, salt and pepper; mix to combine.
https://www.diabetesselfmanagement.com/recipes/sides/asparagus-with-parmesan/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

Diabetic Side Dish of the Week – Parmesan Pan-Fried Tomatoes

April 18, 2021 at 6:02 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is Parmesan Pan-Fried Tomatoes. To make this week’s recipe you’ll be needing Flour, Onion Powder, Ground Garlic, Salt, Pepper, Grated Parmesan Cheese, Breadcrumbs, Tomatoes, Eggs, Dijon Mustard, and Olive Oil. 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

Parmesan Pan-Fried Tomatoes
Crispy pan-fried ripe tomatoes, breaded with seasoned panko crumbs and Parmesan cheese. Terrific served alongside grilled or roasted meats and poultry. Or, for a delicious breakfast treat, serve them with bacon and eggs.

Recipe Ingredients:
1 cup all-purpose flour
1 tablespoon onion powder
2 teaspoons granulated garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup freshly grated Parmesan cheese
1 cup panko Japanese bread crumbs
12 slices tomatoes, sliced 1/2-inch thick (about 3 tomatoes)
2 large eggs
2 tablespoons Dijon mustard
3 tablespoons olive oil

Cooking Directions:
1 – Combine flour, onion powder, granulated garlic, salt and pepper. Mix well.
2 – In separate bowl combine panko and Parmesan.
3 – In third bowl combine eggs and mustard.
4 – Take slices of tomato and dip in flour, dust off excess. Then dip in egg mixture, letting excess drip off. Finally dip in parmesan/panko mixture, pressing Parmesan mixture onto slices for good coverage. Repeat until all slices are breaded. These should be stored in a single layer dusted lightly with extra crumbs.
5 – Heat olive oil in non-stick frying pan, over medium-high heat. Place 3 slices in pan, and let cook about 1 1/2 to 2 minutes on each side, until just golden brown. Don’t flip too soon or Parmesan mix will fall off. Serve hot.
Makes 4 servings.
https://www.cooksrecipes.com/sidedish/parmesan_pan_fried_tomatoes_recipe.html

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