Appetizer of the Week – MEATBALLS WITH CRANBERRY BARBECUE SAUCE

November 12, 2022 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
Tags: , , , , , , , , , , , , , , , , ,

This week’s Appetizer of the Week is MEATBALLS WITH CRANBERRY BARBECUE SAUCE. Perfect Appetizer for the upcoming Holidays. Included are recipes for both the Meatballs and the Cranberry Barbecue Sauce. To make this week’s recipe you’ll be needing Ground Beef Brisket, Ground Beef Ribeye Steak, Ground Beef, Seasoned Stuffing Mix, Egg, Water, Minced Garlic, Salt, and Pepper. There’s 66 calories and 8 carbs per serving (3 Meatballs). 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 2022! https://diabeticgourmet.com/

MEATBALLS WITH CRANBERRY BARBECUE SAUCE
Recipe for Meatballs with Cranberry Barbecue Sauce from our Appetizers recipe section.
Ingredients

1/2 pound ground beef Brisket
1/4 pound ground beef Ribeye Steak Boneless
1/4 pound Ground Beef (95% lean)
1 cup seasoned stuffing mix
1 egg, beaten
3 tablespoons water
1 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon pepper

Cranberry Barbecue Sauce:

2 teaspoons vegetable oil
1/2 cup chopped white onion
1 tablespoon minced garlic
2-1/2 cups fresh cranberries
1/2 cup orange juice
1/2 cup water
1/3 cup ketchup
1/4 cup light brown sugar
2 tablespoons cider vinegar
2 tablespoons molasses
1/2 teaspoon ground red pepper
Salt

Directions

1 – Preheat oven to 400F. Combine Brisket, Ribeye, Ground Beef, stuffing mix, egg, water, garlic, salt and pepper in large bowl, mixing lightly but thoroughly. Shape into twenty-four 1-1/2-inch meatballs. Place on rack in broiler pan that has been sprayed with cooking spray. Bake in 400F oven 13 to 15 minutes until 160F.
2 – Meanwhile, prepare Cranberry Barbecue Sauce. Heat oil in medium saucepan over medium heat. Add onions and garlic; cook and stir 2 to 3 minutes or until tender, but not brown. Add remaining ingredients, stirring to combine. Bring to boil; reduce heat and simmer 20 minutes or until cranberries burst and mixture has reduced to thick consistency, stirring occasionally. Remove from heat; cool slightly. Transfer mixture to blender container. Cover, allowing steam to escape. Process until smooth. Season with salt, as desired.
3 – Serve meatballs with barbecue sauce.

Recipe Yield: Yield: 24 mini meatballs, 1 per serving.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 66
Fat: 1 grams
Saturated Fat: 1 grams
Fiber: 0.7 grams
Sodium: 108 milligrams
Cholesterol: 19 milligrams
Protein: 4 grams
Carbohydrates: 8 grams
https://diabeticgourmet.com/diabetic-recipes/meatballs-with-cranberry-barbecue-sauce

 

 

Advertisement

MINI MEATBALL APPETIZERS WITH APRICOT DIP

September 25, 2022 at 6:01 AM | Posted in Appetizers, Diabetic Gourmet Magazine | Leave a comment
Tags: , , , , , , , , , ,

I’ve got a recipe for MINI MEATBALL APPETIZERS WITH APRICOT DIP to pass along. To make this recipe you’ll be needing Ground Beef, Seasoned Bread Crumbs, 1 Egg, Water, Salt, and Pepper. To make the Dip you’ll be needing Apricot Preserves, BBQ Sauce, and Dijon Style Mustard. 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 2022! https://diabeticgourmet.com/

MINI MEATBALL APPETIZERS WITH APRICOT DIP

Ingredients

1 pound Ground Beef (96% lean)
1/4 cup seasoned dry bread crumbs
2 egg whites or 1 egg, beaten
2 tablespoons water
1/4 teaspoon salt
1/8 teaspoon pepper

Dip:

3/4 cup apricot preserves
3/4 cup barbecue sauce
2 tablespoons Dijon-style mustard

Directions

1 – Heat oven to 400F. Combine Ground Beef, bread crumbs, egg whites, water, salt and pepper in large bowl, mixing lightly but thoroughly. Shape into thirty-six 1-1/4-inch meatballs. Place on rack in broiler pan that has been sprayed with cooking spray. Bake in 400F oven 15 to 17 minutes.
2 – Meanwhile, heat preserves, barbecue sauce and mustard in medium saucepan over medium heat. Bring to a boil; reduce heat; simmer, uncovered, 3 to 5 minutes, stirring occasionally or until sauce thickens slightly.
3 – Add cooked meatballs and continue to cook 2 to 3 minutes or until meatballs are heated through, stirring occasionally. Serve or keep warm in slow cooker (see tip below).
4 -To keep meatballs warm, place in 2-1/2-quart slow cooker set on LOW. Keep covered to maintain heat. Meatballs can be held up to 2-1/2 hours, stirring occasionally.

Recipe Yield: Yield: 36 mini meatballs, 1 per serving

NUTRITIONAL INFORMATION PER SERVING:
Calories: 45
Fat: 1 grams
Fiber: 0.1 grams
Sodium: 126 milligrams
Cholesterol: 7 milligrams
Protein: 3 grams
Carbohydrates: 7 grams
https://diabeticgourmet.com/diabetic-recipes/mini-meatball-appetizers-with-apricot-dip

One of America’s Favorites – Cheeseburger

July 18, 2022 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
Tags: , , , , , , , , , , , ,

Cheeseburger served with French fries

A cheeseburger is a hamburger topped with cheese. Traditionally, the slice of cheese is placed on top of the meat patty. The cheese is usually added to the cooking hamburger patty shortly before serving, which allows the cheese to melt. Cheeseburgers can include variations in structure, ingredients and composition. As with other hamburgers, a cheeseburger may include toppings such as lettuce, tomato, onion, pickles, bacon, mayonnaise, ketchup, and mustard.

In fast food restaurants, the cheese used in cheeseburgers is usually processed cheese. Other meltable cheeses may be used as alternatives. Common examples include cheddar, Swiss, mozzarella, blue cheese, and pepper jack. Popular restaurants that sell cheeseburgers include McDonald’s, Burger King, Wendy’s, and many more.

By the late 19th century, the vast grasslands of the Great Plains had been opened up for cattle ranching. This made it possible for many Americans to consume beef almost daily. The hamburger remains as one of the cheapest sources of beef in America.

Some cheeseburger ingredients

Adding cheese to hamburgers became popular in 1920. There are several competing claims as to who created the first cheeseburger. Lionel Sternberger is reputed to have introduced the cheeseburger in 1924 at the age of 16. He was working as a fry cook at his father’s Pasadena, California sandwich shop, “The Rite Spot”, and “experimentally dropped a slab of American cheese on a sizzling hamburger.” An early example of the cheeseburger appearing on a menu is a 1928 menu for the Los Angeles restaurant O’Dell’s which listed a cheeseburger smothered with chili for 25 cents.

Other restaurants also claim to have invented the cheeseburger. For example, Kaelin’s Restaurant in Louisville, Kentucky, said it invented the cheeseburger in 1934. One year later, a trademark for the name “cheeseburger” was awarded to Louis Ballast of the Humpty Dumpty Drive-In in Denver, Colorado. According to Steak ‘n Shake archives, the restaurant’s founder, Gus Belt, applied for a trademark on the word in the 1930s.

An A&W Restaurants franchise in Lansing, Michigan is credited with inventing the bacon cheeseburger in 1963, putting it on the menu after repeated requests from the same customer.

The steamed cheeseburger, a variation almost exclusively served in central Connecticut, is believed to have been invented at a restaurant called Jack’s Lunch in Middletown, Connecticut, in the 1930s.

A Burger King Quad Stacker cheeseburger, containing four patties and bacon

The largest cheeseburger ever made weighed 2,014 pounds. It is said to have included “60 pounds of bacon, 50 pounds of lettuce, 50 pounds of sliced onions, 40 pounds of pickles, and 40 pounds of cheese.” This record was set in 2012 by Minnesota’s Black Bear Casino, smashing the previous record of 881 pounds.

In the United States, National Cheeseburger Day is celebrated annually on September 18.

The ingredients used to create cheeseburgers follow similar patterns found in the regional variations of hamburgers, although most start with ground beef. Common cheeses used for topping are American, Swiss, Cheddar and other meltable cheeses. Popular toppings include lettuce, tomato, onion, pickles, bacon, avocado or guacamole, sliced sautéed mushrooms, cheese sauce or chili, but the variety of possible toppings is broad.

A cheeseburger may have more than one patty or more than one slice of cheese—it is reasonably common, but by no means automatic, for the number to increase at the same rate with cheese and meat interleaved. A stack of two or more patties follows the same basic pattern as hamburgers: with two patties will be called a double cheeseburger; a triple cheeseburger has three, and while much less common, a quadruple has four.

Sometimes cheeseburgers are prepared with the cheese enclosed within the ground beef, rather than on top. This is sometimes known as a Jucy Lucy.

BOLD THAI BURGER

July 6, 2022 at 6:01 AM | Posted in diabetes, Diabetic Gourmet Magazine | Leave a comment
Tags: , , , , , , , , , , ,

I’m passing along a recipe for a BOLD THAI BURGER. Made with 96% lean Ground Beef and combined with green onion, ground ginger and hot sauce. Then the Burger is topped with a sauce that combines combine peanut butter, hoisin sauce, and lime juice. That’s what makes it a BOLD THAI BURGER! It’s only 273 calories and 23 net 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 2022! https://diabeticgourmet.com/

BOLD THAI BURGER
A unique hamburger topped with the flavors of Thailand, including peanut butter, lime juice and hoisin sauce. Recipe for Bold Thai Burger from our Sandwiches recipe section.

Ingredients

1 pound 96% lean Ground Beef
1 cup shredded Napa cabbage
2 tablespoons fresh lime juice, divided
1/2 cup chopped green onions
1 teaspoon ground ginger
1 teaspoon hot chili sauce
1 tablespoon creamy peanut butter
1 tablespoon hoisin sauce
1 teaspoon toasted sesame oil
Salt and pepper
4 whole wheat or white hamburger buns, split

Directions

1 – Combine cabbage and 1 tablespoon lime juice in medium bowl; set aside.
2 – Combine Ground Beef, green onion, ground ginger and hot sauce in medium bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick patties.
3 – Heat nonstick skillet over medium heat until hot. Place patties in skillet; cook 10 to 12 minutes until instant-read thermometer inserted horizontally into center registers 160F, turning occasionally. Season with salt and pepper, as desired.
4 – Meanwhile, combine peanut butter, hoisin sauce, remaining 1 tablespoon lime juice and sesame oil in small bowl. Cover and refrigerate until ready to use.
5 – Place 1 burger on bottom half of each bun; top evenly with peanut butter mixture and cabbage mixture. Close sandwiches.
NOTES:
A unique hamburger topped with the flavors of Thailand, including peanut butter, lime juice and hoisin sauce.

Recipe Yield: Makes 4 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 273
Fat: 7 grams
Saturated Fat: 2 grams
Fiber: 4.5 grams
Sodium: 416 milligrams
Cholesterol: 65 milligrams
Protein: 27 grams
Carbohydrates: 27 grams
https://diabeticgourmet.com/diabetic-recipes/bold-thai-burger

Diabetic Dish of the Week – Almost Sloppy Joes

February 22, 2022 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
Tags: , , , , , , , , , , , ,

This week’s Diabetic Dish of the Week is – Almost Sloppy Joes. To make this week’s dish you’ll need; Yellow Onion, Green Bell Peppers, Italian Seasoning, Ground Beef, Mushrooms, Diced Tomatoes, Mexican Corn, and Spices. No bun needed for this Sloppy Joe, served instead in the Green Bell Peppers! 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 2022! https://www.diabetesselfmanagement.com/

Almost Sloppy Joes
Placed in a green bell pepper, our Almost Sloppy Joes recipe is a unique and tasty homemade twist on stuffed peppers and Sloppy Joes.

Ingredients
1 tablespoon olive oil
1 yellow onion, peeled and chopped
1 tablespoon peeled and minced shallot
3 cloves garlic, minced
2 medium green bell peppers, chopped
1 teaspoon Italian seasoning
1/2 teaspoon salt substitute
1/2 teaspoon ground black pepper
1 pound lean ground beef
1/2 pound sliced white mushrooms
1 can (about 14 ounces) no-salt-added diced tomatoes
1 can (15 ounces) Mexican corn, drained
1 tablespoon minced fresh parsley

Directions
1. Place oil in large nonstick skillet over medium heat. Cook onion, shallot, garlic, and green peppers with herbs, salt substitute and black pepper until tender.

2. Add beef and cook until no longer pink. Spoon off excess fat. Add mushrooms. Cook, stirring, 2 minutes. Add tomatoes and corn; cover, reduce heat and simmer 2 to 4 minutes. Add parsley.

Yield: Makes 8 servings.
Serving size: 1 cup sloppy joe mixture (without side salad).

Nutrition Facts Per Serving:
Calories: 217 calories, Carbohydrates: 18 g, Protein: 14 g, Fat: 11 g, Cholesterol: 38 mg, Sodium: 215 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/almost-sloppy-joes/

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 Dish of the Week – Quick ’n Healthy Taco Salad

January 18, 2022 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
Tags: , , , , , , , , , , , , , ,

This week’s Diabetic Dish of the Week is a Quick ’n Healthy Taco Salad. There is a recipe for both the Dressing and Salad and to make the Dressing you’ll be needing Light Sour Cream, Low Fat Plain Yogurt, Cilantro, Lime Juice, and Garlic Salt. Then to make the Salad you’ll be needing Red Bell Peppers, Ground Beef, Chili Powder, Salsa, Romaine Lettuce, Green Onions, Reduced Fat Mexican Blend Cheese, Tomatoes, and Reduced Fat Tortilla Strips. 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 2022! https://www.diabetesselfmanagement.com/

Quick ’n Healthy Taco Salad
Toss those dull lettuce bowls and try a delicious Quick ’n Healthy Taco Salad. This recipe is courtesy of Eat More of What You Love: Over 200 Brand-New Recipes Low in Sugar, Fat, and Calories, by award-winning registered dietitian and New York Times best-selling cookbook author Marlene Koch.

Ingredients
Dressing
1/3 cup light sour cream
1/3 cup low-fat plain yogurt
1/2 cup chopped cilantro, loosely packed
2 tablespoons lime juice (about 1 lime)
1/8 teaspoon garlic salt

Salad
Cooking spray
1 medium red bell pepper, diced
3/4 pound lean ground beef
1/2 teaspoon chili powder
3/4 cup salsa
6 cups chopped romaine lettuce
2 green onions, sliced
3/4 cup reduced-fat Mexican blend cheese
2 medium tomatoes, cut into wedges
Reduced-fat tortilla strips, optional

Directions
Yield: 4 servings
Serving size: 1 salad (1/4 of recipe)

1. Combine all ingredients for dressing in a blender and blend until smooth.

2. Spray a large nonstick skillet with cooking spray and place over medium heat. Add diced pepper and sauté 3 to 4 minutes, or until slightly softened. Add the beef and chili powder to the pan and sauté 5 to 6 minutes, or until meat is well-browned. Stir in the salsa and cook for one minute to combine.

3. Place 1 1/2 cups chopped lettuce onto each of four plates. Top each salad with 3/4 cup of the meat mixture. Sprinkle on 1/4 of the green onions, 3 tablespoons cheese and 3 tablespoons of dressing. Garnish with tomato wedges and optional tortilla strips, if desired.

Nutrition Information:
Calories: 280 calories, Carbohydrates: 11 g Sugars: 6 g, Protein: 27 g, Fat: 14 g, Saturated Fat: 7 g, Cholesterol: 45 mg, Sodium: 460 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/salads/quick-n-healthy-taco-salad/

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 Dish of the Week – Authentic Meatloaf

December 14, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
Tags: , , , , , , , , , , , , , ,

I’ve got a Classic Comfort Food Recipe for this week’s Diabetic Dish of the Week – Authentic Meatloaf. Made using 2 types of Meat – Ground Turkey and Ground Beef. You’ll also be needing Tomato Sauce, Egg Whites, Reduced Sodium Chunky Salsa, Oatmeal, Onion, No Salt Added Mushrooms Stems and Pieces, Garlic, and Seasonings. Dinner is served! 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/

Authentic Meatloaf
Our low-carb meatloaf delivers a taste of home cooking at this family-centric time of year and is sure to keep you going through all your shopping, wrapping and other joyous to-dos. This classic recipe is kicked up a notch by adding chunky salsa.

Ingredients
3/4 cup no-salt-added tomato sauce, divided
2 egg whites
4 tablespoons reduced-sodium chunky salsa, divided
1/2 teaspoon black pepper
1/2 cup old-fashioned oatmeal
1/2 cup finely minced onion
1/3 cup canned no-salt-added mushroom stems and pieces, drained and chopped
1 clove garlic, finely minced
8 ounces lean ground turkey
8 ounces 96% lean ground beef

Directions
1 – Preheat oven to 350°F. Spray piece of aluminum foil with nonstick cooking spray. Place foil on broiler pan; set aside.

2 – Mix 1/2 cup tomato sauce, egg whites, 3 tablespoons salsa, and pepper in medium bowl. Stir in oatmeal, onion, mushrooms, and garlic.

3 – Place ground turkey and ground beef in large bowl; mix lightly to combine. Stir in tomato mixture; mix well.

4 – Transfer meat mixture to prepared pan; shape into 4 x 8-inch rectangular loaf. Mix remaining 1/4 cup tomato sauce and 1 tablespoon salsa in small bowl; drizzle on top of meat loaf.

5 -Bake 55 minutes or until cooked through (165°F). Let stand 5 minutes before slicing.

Yield: 4 servings.

Nutrition Facts Per Serving:
Calories: 220 calories, Carbohydrates: 13 g, Protein: 26 g, Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 60 mg, Sodium: 300 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/authentic-meatloaf/

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/

One of America’s Favorites – Cheeseburger

October 11, 2021 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
Tags: , , , , , , , , , , , , ,

Cheeseburger served with French fries

A cheeseburger is a hamburger topped with cheese. Traditionally, the slice of cheese is placed on top of the meat patty, but the burger can include many variations in structure, ingredients, and composition. The cheese is normally added to the cooking hamburger patty shortly before serving, which allows the cheese to melt. As with other hamburgers, a cheeseburger may include toppings, such as lettuce, tomato, onion, pickles, mustard, mayonnaise, ketchup, or bacon.

In fast food restaurants, the cheese used is normally processed cheese, but other cheeses may be used instead, such as cheddar, Swiss, mozzarella, blue cheese, and pepper jack. Also, in rare cases, spinach and olives are added.

 

By the late nineteenth century, the opening of the vast grasslands of the Great Plains to cattle ranching had made it possible for every American to enjoy beef almost daily. Hamburger was one of the cheapest way for even the poorest of Americans to eat beef.

Adding cheese to hamburgers became popular in the late-1920s to mid-1930s, and there are several competing claims as to who created the first cheeseburger. Lionel Sternberger is reputed to have introduced the cheeseburger in 1926 at the age of 16 when he was working as a fry cook at his father’s Pasadena, California sandwich shop, “The Rite Spot”, and “experimentally dropped a slab of American cheese on a sizzling hamburger.”

An early example of the cheeseburger appearing on a menu is a 1928 menu for the Los Angeles restaurant O’Dell’s which listed a cheeseburger smothered with chili for 25 cents.

Other restaurants also claim to have invented the cheeseburger. For example, Kaelin’s Restaurant in Louisville, Kentucky, said it invented the cheeseburger in 1934. One year later, a trademark for the name “cheeseburger” was awarded to Louis Ballast of the Humpty Dumpty Drive-In in Denver, Colorado. According to Steak ‘n Shake archives, the restaurant’s founder, Gus Belt, applied for a trademark on the word in the 1930s. Another example of the hamburger invention. “The history of the hamburger appears to be divided into two aspects: the American-type hamburger, with which most people are familiar, and the idea of the hamburger from Hamburg, Germany. The essential difference is in the name and sandwich. Hamburgers may have been inspired in the German city with the profusion of beef from cows in the country terrain. Given the lack of refrigeration, the meat had to be cooked immediately, and the Hamburg beef patties became popular.
The steamed cheeseburger, a variation almost exclusively served in central Connecticut, is believed to have been invented at a restaurant called Jack’s Lunch in Middletown, Connecticut, in the 1930s.
The largest cheeseburger ever made in the world weighed 2,014 pounds, “60 pounds of bacon, 50 pounds of lettuce, 50 pounds of sliced onions, 40 pounds of pickles, and 40 pounds of cheese.” The record was broken by Minnesota’s Black Bear Casino breaking the previous Cheeseburger record 881 pounds.
In the United States, National Cheeseburger Day is celebrated annually on September 18.

Some cheeseburger ingredients

The ingredients used to create cheeseburgers follow similar patterns found in the regional variations of hamburgers, although most start with ground beef. Common cheeses used for topping are American, Swiss, and other meltable cheeses. Popular toppings include lettuce, tomato, onion, pickles, bacon, avocado or guacamole, sliced sautéed mushrooms, cheese sauce or chili, but the variety of possible toppings is broad.

A cheeseburger may have more than one patty or more than one slice of cheese—it is reasonably common, but by no means automatic, for the number to increase at the same rate with cheese and meat interleaved. A stack of two or more patties follows the same basic pattern as hamburgers: with two patties will be called a double cheeseburger; a triple cheeseburger has three, and while much less common, a quadruple has four. A burger with 20 patties is called a score burger.

Sometimes cheeseburgers are prepared with the cheese enclosed within the ground beef, rather than on top. This is sometimes known as a Jucy Lucy.

Healthy Fall Pasta and Noodle Recipes

September 21, 2021 at 6:01 AM | Posted in Eating Well | Leave a comment
Tags: , , , , , , , , , , , , , , ,

From the EatingWell Website and Magazine it’s Healthy Fall Pasta and Noodle Recipes. Find some Delicious and Healthy Fall Pasta and Noodle Recipes with recipes including Ground Beef and Pasta Skillet, Lemon-Garlic Chicken Penne with Pesto and Spinach, and Sweet Potato Mac and Cheese. Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2021! http://www.eatingwell.com/

Healthy Fall Pasta and Noodle Recipes
Find healthy, delicious pasta and noodle recipes for the Fall, from the food and nutrition experts at EatingWell.

Ground Beef and Pasta Skillet
Sneak extra vegetables into your child’s day (and yours too!) with this easy one-skillet pasta recipe. Finely chop mushrooms to resemble the texture of ground beef and stir them into a classic meat sauce for an extra-healthy twist on a dinnertime favorite………..

Lemon-Garlic Chicken Penne with Pesto and Spinach
Fresh pesto brilliantly compliments the lemon and garlic flavors of this juicy chicken dinner……….

Sweet Potato Mac and Cheese
Fiber-rich sweet potato is used as the base for the cheese sauce in this healthy, homemade macaroni and cheese recipe. The bright orange color tricks your eyes into thinking this healthy macaroni and cheese recipe is loaded with cheese, but there’s actually only about half as much cheese as compared to a traditional recipe………..

* Click the link below to get all the Healthy Fall Pasta and Noodle Recipes
https://www.eatingwell.com/recipes/22893/seasonal/fall/dinner/pasta-noodles/

Appetizer of the Week – MEXICAN MEATBALL KABOBS

August 28, 2021 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, Diabetic Gourmet Magazine | Leave a comment
Tags: , , , , , , , , , , ,

This week’s Appetizer of the Week is – MEXICAN MEATBALL KABOBS. To make this week’s Appetizer you’ll be needing Lean Ground Beef, Quick Oats, Nestlé Carnation Evaporated Milk, Eggs, Ketchup, Taco Seasoning Mix, Ground Black Pepper, Bell Peppers, Salsa, and Sour Cream. 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/

MEXICAN MEATBALL KABOBS
Ingredients

Nonstick cooking spray
3 pounds lean ground beef
2 cups quick oats
1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk
2 large eggs
1/2 cup ketchup
2 packets (1.25 ounces each) taco seasoning mix
1 teaspoon ground black pepper
3 large bell peppers (any color), cut into 60, 1-inch pieces
60 4-inch wooden skewers
Salsa and sour cream (optional)

Directions

1 – Preheat oven to 350F. Foil-line 3 baking sheets and spray with nonstick cooking spray.
2 – Combine ground beef, oats, evaporated milk, eggs, ketchup, taco seasoning and black pepper in large bowl until just mixed. Form mixture into 120, 1-inch meatballs. Place on prepared baking sheets.
3 – Bake for 15 to 20 minutes or until no longer pink in center. Drain on paper towels, if needed.
4 – Thread two meatballs and one piece of pepper on each skewer. Place on large serving platter. Serve with salsa and sour cream.

Recipe Yield: Yield Makes 30 servings, 2 skewers each

NUTRITIONAL INFORMATION PER SERVING:
Calories: 110
Fat: 1.5 grams
Saturated Fat: 1.5 grams
Fiber: 1 grams
Sodium: 260 milligrams
Cholesterol: 40 milligrams
Protein: 11 grams
Carbohydrates: 8 grams
Sugars: 3 grams
https://diabeticgourmet.com/diabetic-recipes/mexican-meatball-kabobs

Next Page »

Blog at WordPress.com.
Entries and comments feeds.

UnitedBitco.com

Food near you

28 Meals Later

A food challenge blog: Two friends and colleagues challenge themselves to change their eating habits, try new recipes and break out of their culinary comfort zones

Paatti's Kitchen

Authentic South Indian Recipe's Straight from Paatti's Kitchen

Big Sis Little Dish

Recipes and food stories from two sisters...

Willceau Illo News

art, crafts, photography & food!

by aida lenga

health and wellness

Tha' Goodz

Just for you..... here's Tha' Goodz

Sunnyside Cook

Seasonal recipes for today's kitchen

Janet’s Sweets and Recipes

A blog about my treats and recipes

The Blog Dose

Several different blog topics

Hungry Globe Trotter

Where to go... What to Eat

braai.blog

Braai , braai salad ideas and other braai recipe ideas

Small Home Living

Living the way we were meant to live.

Onaluvsfood

Hundreds of flavours under one roof

Nosh with Chef Julie

Restaurateur, cookbook author, chef. Bringing author interviews, recipes, and heart.

Marisa Bakes

Fun and Delicious Dessert Recipes

40s and Fit

Live Healthier and happier

heenieblogsfood

Be bold. Be creative. You only need to impress yourself.

THE GOURMET FARMHOUSE

A TASTE OF THE FARM AROUND EVERY CORNER