Healthy Chicken Salad Recipes

August 22, 2017 at 5:25 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its, Healthy Chicken Salad Recipes. Chicken Salad like you’ve never had with recipes like; Slow Cooker Buffalo Chicken Salad, Asian Chicken Salad, and Southwestern Chicken and Black Bean Salad. Find these ans more all the Diabetic Living Online website. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 

Healthy Chicken Salad Recipes
There are so many ways to enjoy a refreshing chicken salad. Whether you like hearty chicken salad sandwiches or just a simple salad with chicken, we’ve gathered a variety of diabetes-friendly recipes that pair the lean protein with light ingredients and lots of veggies. Check out our best chicken salad recipes that work for lunch or dinner.

 

Slow Cooker Buffalo Chicken Salad

Buffalo wings meet chicken salad in this easy slow cooker recipe. Simply combine the ingredients in the slow cooker, spoon the chicken and sauce over lettuce, and top with homemade blue cheese salad dressing to serve……

 

Asian Chicken Salad

For an impressive but easy salad, top greens and assorted veggies with broiled chicken. Our homemade salad dressing features pineapple juice, soy sauce, and rice vinegar to lend big Asian-inspired flavor while keeping the diabetic recipe low in carbs…..

 

Southwestern Chicken and Black Bean Salad

Give your salad a Mexican spin by pairing chicken and lettuce with black beans, tortilla chips, and fresh cilantro. For 31 grams of carb per serving, you’ll get a crispy, juicy diabetic meal in one bowl…….

 

 

* Click the link below to get all the Healthy Chicken Salad Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/chicken/healthy-chicken-salad-recipes

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“Meatless Monday” Recipe of the Week – Potatoes and Collard Greens with Vegan Sausage

June 19, 2017 at 5:31 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Potatoes and Collard Greens with Vegan Sausage. Potatoes and Greens served with a Tofurkey or Field Roast vegan sausage! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a large selection of recipes of all cuisines. Check it out today. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

Potatoes and Collard Greens with Vegan Sausage

Greens often come out on top of healthy food lovers’ must-eat lists. The dark leafy greens are still crave-worthy in March, until such time as the lighter and leafier spring greens arrive.

 

Recipe Ingredients:

4 medium-large Yukon gold or red-skinned potatoes
1 large sweet potato
2 tablespoons extra-virgin olive oil
3 to 4 cloves garlic, minced
1 good-sized bunch collard greens or kale
2 links Tofurkey or Field Roast vegan sausage, cut into 1/2-inch-thick slices
1/4 cup dry white wine or water
Leaves from 2 sprigs fresh rosemary, or 1 to 2 teaspoons dried rosemary leaves, to taste
1 teaspoon sweet paprika
1/4 teaspoon dried hot red pepper flakes, or to taste
Salt and freshly ground pepper to taste

 

Cooking Directions:

1 – Cook, bake, or microwave the potatoes and sweet potatoes until they can be pierced with a fork but still firm. When cool enough to handle, cut in half lengthwise, then cut into 1/2-inch-thick half circles.
2 – Cut away the thick midribs from the greens and cut the leaves in half lengthwise. Rinse well, then, stacking several leaves at a time, cut them into strips.
3 – Heat 2 tablespoons of the oil in a large skillet. Add the garlic and sauté over low heat until golden.
4 – Add the potatoes, collards, sausage, and wine. Turn the heat up to medium high and cook, stirring frequently, until the collards are bright green and tender-crisp and the potatoes and sausage are touched with golden spots here and there.
5 – Sprinkle in the rosemary, paprika, and red pepper flakes and cook for two to three minutes longer, stirring frequently. Season with salt and ground black pepper and serve.
Makes 4 to 6 servings.

http://www.cooksrecipes.com/mless/potatoes_and_collard_greens_with_vegan_sausage_recipe.html

Kitchen Hint of the Day!

June 6, 2017 at 5:26 AM | Posted in Kitchen Hints | Leave a comment
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Revive the greens……..

 

 

To crisp up cut up greens like lettuce, cilantro, or anything else that wilts, soak them in ice water for 15-20 minutes. This also works for limp asparagus and carrots.

Easy Summer Turkey Salad

August 7, 2016 at 5:14 AM | Posted in Jennie-O Turkey Products | Leave a comment
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Wanted to pass along a perfect item for these hot and humid Summer Days, Easy Summer Turkey Salad! Made with JENNIE-O® Applewood Smoked Turkey Tenderloin. You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O website, Make the SWITCH! https://www.jennieo.com/

 

 

Easy Summer Turkey Salad

Make this salad, featuring fresh fruit and Applewood Smoked Turkey, in just 30 minutes.

INGREDIENTS

½ (24-ounce) package JENNIE-O® Applewood Smoked Turkey TenderloinEasy Summer Turkey Salad22
8 cups mixed greens
1 nectarine pitted and sliced
1 cup fresh raspberries
1 cup sweet mini bell pepper slices
½ cup fresh basil leaves, torn
HONEY-LEMON DRESSING
⅓ cup fresh lemon juice
1 tablespoon coarse grain Dijon mustard
2 tablespoons honey
½ teaspoon salt
⅛ teaspoon pepper
⅓ cup olive oil

 
DIRECTIONS

1) – Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Cut on bias into slices.
2) – In large bowl, toss mixed greens, nectarine, raspberries, bell pepper and basil. Top with grilled turkey
3) – In small bowl, whisk together lemon juice, mustard, honey, salt, pepper and olive oil. Serve with salad

RECIPE NUTRITION INFORMATIONJennie O Make the Switch
PER SERVING
Calories230
Protein12g
Carbohydrates19g
Fiber4g
Sugars13g
Fat13g
Cholesterol25mg
Sodium510mg
Saturated Fat2g

https://www.jennieo.com/recipes/978-easy-summer-turkey-salad

Diabetic Recipes: Fresh Greens for Dinner

April 24, 2016 at 5:02 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website it’s Diabetic Recipes: Fresh Greens for Dinner. Go Green and get healthy! You can find all the recipes and tips on the Diabetic Living Online website. http://www.diabeticlivingonline.com/

 

 

Diabetic Recipes: Fresh Greens for DinnerDiabetic living logo
Great greens are here! Our five delicious picks can boost nutrition as part of your diabetes meal plan.

 

 

Greens for Dinner

Seeing more green at the grocery store? The early-spring supply of fresh greens is here! Pick some up to add color, flavor, and a ton of nutrition to your meals……

 
Watercress

This delicate green typically is used in salads to add a hint of peppery tang, and it is sometimes used more like an herb than a salad green. The thin stalks and small, round leaves contain a lot of sulfur, which helps purify the blood and build healthy skin and hair cells. Try it in sandwiches and casseroles……

 
Bold Watercress and Pancetta-Apple Salad

Fresh watercress provides a colorful platform for a savory arrangement of quickly cooked pork, pancetta, and apples. Homemade candied pecans make a sweet garnish (use a brown sugar substitute to reduce the amount of sugar needed)…..

 

 

* Click the link below to get all the Diabetic Recipes: Fresh Greens for Dinner
http://www.diabeticlivingonline.com/diabetic-recipes/salad/diabetic-recipes-fresh-greens-dinner

“Meatless Monday” Recipe of the Week – Zesty Mushroom Tofu Stir Fry with Spring Greens

June 1, 2015 at 5:14 AM | Posted in Meatless Monday, PBS | Leave a comment
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For this week’s “Meatless Monday” Recipe of the Week I have a Zesty Mushroom Tofu Stir Fry with Spring Greens. Combine shimeji mushrooms, medium soft tofu, spring greens, and tamari sauce for a zesty stir-fry recipe. It’s all from the PBS website, one of my favorite recipe sites! http://www.pbs.org/food/recipes/

 
Zesty Mushroom Tofu Stir Fry with Spring GreensPBS3

Ingredients
2 Tbsp olive oil
5 large cloves garlic
1 pound mushrooms (any kind)
1 pound block of firm organic tofu (not silken tofu)
1/2 pound of spring greens (young kale, spinach, dandelion greens, bok choi, etc)
Juice of 1 lemon (about 3 Tbsp)
2 Tbsp tamari sauce (or 3 Tbsp shoyu soy sauce)
Optional: 1 Tbsp each chopped chives and sesame seeds, for garnish

 
Directions
1 – Slice the tofu into cubes (about half an inch in size). Place the cubes into a medium-sized bowl and add the lemon juice and tamari, mixing gently to cover the tofu. Allow the cubes to marinate for about 10 minutes while you prepare the other ingredients.
2 – Slice the mushrooms and finely chop the garlic. Place both in a skillet with the olive oil. Sauté gently over medium heat, until the mushrooms begin to release their juices and soften a bit. Add the marinated tofu, cooking for another 4 or 5 minutes. Meanwhile, roughly chop the greens and add them to the stir fry. Cook for a minute or so, until the greens have wilted but are still vibrant green in color. Taste and add a bit more tamari or lemon juice if it needs it, to suit your taste. Remove from heat.
3 – Serve over rice, or your favorite cooked grain, or if you prefer, with toast. Sprinkle chopped chives and sesame for garnish.

http://www.pbs.org/food/recipes/zesty-mushroom-tofu-stir-fry-spring-greens/

One of America’s Favorites – Soup Beans

July 21, 2014 at 5:40 AM | Posted in One of America's Favorites | Leave a comment
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Soup Beans

Soup Beans

Soup beans is a term common in the Southern United States, particularly the regions around the Appalachian Mountains. It refers to pinto or other brown dried beans cooked with smoked pork as flavoring. Soup beans are usually served with cornbread, greens (such as boiled cabbage, cauliflower, or fried sauerkraut and weenies), corn (whole or sweet), and potatoes (stewed or fried) and may be topped with raw chopped onions. The meal is often topped with pickle relish. Soup beans are considered a main course, but also serve as a side dish. In rural areas, where food was scarce during the winter, these dried beans were a staple food.

 

 

 
While soup beans are traditionally brown beans, other types of beans are also used.

* White Beans — Great northern beans and Navy beans are often used to make a soup bean dish. This became more common as residents of rural areas began to rely more on store-bought beans and could afford more variety. This dish is typically referred to as “white beans” although it is occasionally called soup beans. Along with the beans, white beans are typically cooked in the juice of a country ham, often with the ham bone or ham included in the dish. As such, this dish is a prized part of holiday meals, when hams are baked. White beans are sometimes cooked with pork fat like brown soup beans, although this is less common. White beans carried an air of sophistication because they were first available in towns to people who could afford more than one type of bean and ham, as opposed to poorer rural people who often raised only brown beans.
*Butter Beans — butter beans are used to make the soup bean dish called butter beans. These dried limas are cooked, with smoked pork and/or ham until the sauce starts to thicken, hence the name “butter” beans. Like white beans, butter beans represented prosperity and were often prized dishes when served. Butter beans only refers to dried limas. Fresh or canned limas are called “lima beans”.
* Black-eyed Peas — While these peas are almost never referred to as “soup beans”, the preparation in the Appalachian region is almost identical. Black-eyed Peas, sometimes called blackeye peas, are most common where Appalachian culture intersects with lowland soul-food and coastal food cultures. Like Hoppin’ John, black-eyed peas became common as a new year’s dish. However, since rice was not a part of mountain culture, the peas were cooked with pork (usually hog jowls) like soup beans and served with stewed tomatoes and collard greens. This dish becomes less common as you move into more isolated mountain communities.
Red kidney beans and mediterranean beans, peas, and lentils have never been a significant part of mountain culture.

 

 

 
While soup beans might be served with any meal, they were typically the main course in a meatless supper. Traditionally, soup beans would be served with other home grown vegetables and homemade breads:

* Corn Bread — Prior to the availability of milled flour, thin, crispy fried yellow cornbread cakes called hoecakes or baked cornbread are sometimes served with a soup-bean supper. Often the beans are served atop a bed of crumbled cornbread, or cornbread may be crumbled into a bowl of beans, almost like adding crackers to chili.
* Potatoes — Irish white potatoes were typically served, especially during the winter months, boiled, mashed or fried (boiled then pan fried). In lowland areas, sweet potatoes are commonly served.
* Greens — Most commonly collard or creasy greens. Slow cooked with smoked pork or bacon grease.
* Ramps/Onions — Strong native onions called ramps were often served raw. They were often cut up onto the beans as seasonings other than salt and local herbs were not available for a long time. Ramps were replaced by cultivated onions.
Modern additions:

Modern supermarkets and processed foods have led to two additions to soup bean suppers which are not traditional.

* Salmon Cakes: The availability of canned salmon led to salmon cakes being included with soup beans. The tastes are complimentary and salmon, like any purchased meat, would be considered a luxury and not cooked in large quantities.
* Macaroni and Cheese — Cheese and pasta have no background in mountain cultures. Supermarkets made processed cheese and pasta available, as well as boxed dinners. Macaroni and cheese was inexpensive and easy to add to a soup bean meal. Macaroni was often served with canned tomatoes in a dish called macaroni and tomatoes and often “macaroni and cheese ” in mountain homes meant the inclusion of tomatoes.

 

 

 
Soup beans were such a staple during the winter that general stores, when they began carrying dried beans, carried 50 lb. bags alongside the typical 1, 2, & 5 lb. bags. Soup beans are often re-cooked as fried bean cakes, or made into mountain chili the next day. In the winter months, a pot of beans simmered on the stove of every house every day.

Pinto beans, along with corn meal, represent an unusual connection between mountain and southwestern and Mexican cuisine.

 

Kitchen Hint of the Day!

September 7, 2013 at 7:06 AM | Posted in Kitchen Hints | Leave a comment
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Spinach will keep in the refrigerator for 2-3 days, as long as it’s stored in a sealed plastic bag. To preserve its shelf life, don’t wash it or cut it before you are ready to prepare it. Want to freeze fresh spinach? Remove the stems, blanch the leaves in boiling water for two minutes, then run under cold water and dry before you freeze. Removing their stems will allow the leaves retain more of their moisture. Spinach will keep in the freezer for 10-12 months. 

Kitchen Hint of the Day!

March 17, 2013 at 9:19 AM | Posted in vegetables | Leave a comment
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Always cook spinach in an uncovered pot. The steam steam that builds up when a pot is covered causes the plant’s volatile acids to condense on the lid and fall back into the water. Keeping the lid off will make sure your spinach keeps its lovely green color

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