Diabetic Dish of the Week – Chunky Pumpkin Chili

October 17, 2017 at 5:06 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is – Chunky Pumpkin Chili. The perfect Chili for this time of the year, Chunky Pumpkin Chili. Ground beef, kidney beans, pumpkin, and pumpkin pie spice make up this week’s dish. The recipe is from one of my recipe sites, CooksRecipes. The Cooks site has a huge selection of recipes of all cuisines and tastes. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

Chunky Pumpkin Chili
Ground beef and kidney beans are joined by pumpkin and pumpkin pie spice in this autumn take on chili.

Recipe Ingredients:

2 pounds ground beef
1 large onion, diced
1 green bell pepper, diced
2 (15-ounce) cans kidney beans, drained
1 (46-ounce) can tomato juice
1 (28-ounce) can peeled and diced tomatoes with juice
1/2 cup canned pumpkin purée
1 tablespoon pumpkin pie spice
1 tablespoon chili powder
1/4 tablespoon Splenda® Granulated No Calorie Sweetener

Cooking Directions:

1 – In a large pot over medium heat, cook beef until brown; drain.
2 – Stir in onion and bell pepper and cook 5 minutes.
3 – Stir in beans, tomato juice, diced tomatoes and pumpkin purée. Season with pumpkin pie spice, chili powder and Splenda® Granulated Sweetener.
4 – Simmer 1 hour.
Makes 8 servings.

Nutritional Facts Per Serving (1/8 of recipe): Calories: 390; Calories from Fat: 150; Total Fat: 16g; Saturated Fat: 6g; Cholesterol: 70mg; Sodium: 1200mg; Total Carbs: 32g; Dietary Fiber: 10g; Sugars: 10g; Protein: 28g.

http://www.cooksrecipes.com/diabetic/chunky_pumpkin_chili_recipe.html

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Diabetic Dish of the Week – FOOTBALL SEASON SAUSAGE SANDWICHES

August 22, 2017 at 5:26 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is – FOOTBALL SEASON SAUSAGE SANDWICHES. Perfect Diabetic Friendly recipe for your tailgate parties or for home in front of the screen. You can find this recipe at the Diabetic Gourmet Magazine website. At the Diabetic Gourmet site you’ll find a huge selection of Diabetic Friendly recipes, Diabetic Tips, Diabetic latest news and more! So Enjoy and Eat Healthy! https://diabeticgourmet.com/

 

FOOTBALL SEASON SAUSAGE SANDWICHES

Ingredients

1 pound extra lean ground beef
1/2 lb ground turkey breast
1/4 cup plain bread crumbs
1/2 cup skim milk
1-1/2 tsp dried oregano leaves
1 tsp fennel seed, crushed
1 tsp crushed red pepper flakes
1 large onion, halved, thinly sliced
1 large green bell pepper, seeded, thinly sliced
1 tbsp water
8 small Kaiser rolls

Directions

1 – In large bowl, combine ground beef, ground turkey, bread crumbs, milk, oregano, fennel, garlic powder and crushed red pepper. Mix well. Shape mixture into 8 patties, 1/2 inch thick.
2 – Spray large non-stick skillet with non-stick cooking spray. Heat over medium heat until hot. Add onion, bell pepper and water; cover and cook for 5 minutes, stirring occasionally, or until vegetables are crisp-tender. Remove veggies from skillet and cover to keep warm.
3 – Wipe skillet clean and spray again with cooking spray. Heat over medium heat until hot. Add patties and cook for about 12 minutes or until there is no pink in the center. Serve patties and veggies on Kaiser rolls. Top with barbecue sauce if you want, and serve with a football game.

Recipe Yield: Servings: 8

NUTRITIONAL INFORMATION PER SERVING:
Calories: 290
Fat: 10 grams
Sodium: 320 miligrams
Cholesterol: 55 miligrams
https://diabeticgourmet.com/diabetic-recipes/football-season-sausage-sandwiches

One of America’s Favorites – Natchitoches Meat Pie

July 24, 2017 at 5:40 AM | Posted in One of America's Favorites | Leave a comment
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The Natchitoches meat pie is a regional dish from northern Louisiana, United States. It is one of the official state foods of Louisiana.

Ingredients include ground beef, ground pork, onions, peppers, garlic, oil, and a pie shell. Natchitoches meat pies are often fried in peanut oil because of that oil’s high smoking temperature. A number of restaurants in the historic district in Natchitoches serve meat pies, and frozen pies are available from grocers in northern Louisiana.

It has a savory meat filling in a crescent-shaped, flaky wheat pastry turnover. It is similar to a Spanish picadillo beef empanada. Varieties are found throughout the colonies of the Spanish Empire. The Natchitoches meat pie is nearly identical to the traditional ground beef empanada of Argentina, Empanada de Carne.

 

Natchitoches meat pie with New Orleans beans and rice

The meat pie is found all throughout Louisiana, including southern Louisiana which tends to have a spicier version compared to its northern counterpart, but its origins are found to be from Northern Louisiana. Although found in Greater New Orleans today, The Picayune’s Creole Cook Book published in 1901 by The Times Picayune of New Orleans does not contain a recipe for a Natchitoches style meat pie in its list of over a thousand recipes. Natchitoches meat pies are found in other parts of Southern Louisiana as well as sold at food booths at the New Orleans Jazz & Heritage Festival, and seems to have spread south from Northern Louisiana.

The use of wheat flour as an ingredient is significant. Corn is grown locally. It is a staple of both Spanish and Native American food. Wheat is difficult to grow in this wet, warm climate. Mexican wheat flour could have been imported initially by annual supply convoy over El Camino Real de los Tejas (a portion later became The Old San Antonio Road) or sourced from Europe via the French port on the Red River at Natchitoches.

In the modern recipe, ground pork or pork sausage is blended into the ground beef for additional flavor. Onions, bell pepper and when used garlic and parsley provide aromatics. Ground black pepper and cayenne pepper are added to get attention without being uncomfortable. Flour is added to the browned meat and vegetable mixture to dry, thicken and loosely bind the filling. The meat filling can be used in other foods (e.g., tacos, tamales, enchiladas, stuffed bell pepper et al) but the wheat turnover crust is a defining element. The traditional size is approximately 4 ounces (by weight) on a 5″-6″ diameter pastry dough. The filling should be made the day before to allow the flavors of the ingredients to meld. Filling, dough and tools should be chilled before assembly. Warm filling will cause the dough to disintegrate.

 

In the first part of the 20th century, meat pies were sold from home kitchens or from carts by street vendors. By 1967, Natchitoches meat pies were produced in commercial kitchens. Now, they may be ordered online.

Louisiana Public Broadcasting aired a program January 20, 2007, describing how to make Natchitoches meat pies. It is available on DVD entitled “A Taste of Louisiana with Chef John Folse & Company: Our Food Heritage – The Spanish Shows”. An annual Meat Pie Festival, held in September, celebrates the Natchitoches meat pie. It includes pie making demonstrations, a meat pie cook-off, live music and more.

 

 

Soup Special of the Day!………Calypso Beef Soup

June 18, 2017 at 5:17 AM | Posted in Uncategorized | Leave a comment
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This week’s Soup Special of the Day is Calypso Beef Soup. Ground Beef, Sweet Potatoes, and Black-Eyed Peas are just 3 of the ingredients that you’ll be using. It’s from the Diabetic Gourmet Magazine which has a large selection of Diabetic Friendly Recipes. Check it out today. Enjoy and Eat Healthy! http://diabeticgourmet.com/

 

Calypso Beef Soup

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.

Ingredients

1-1/2 pounds 95% ground beef
1 cup diced peeled sweet potato
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1 teaspoon curry powder
2 tablespoons all-purpose flour
2 cups water or ready-to-serve beef broth
1 can (15-1/2 ounces) black-eyed peas, rinsed, drained
1 can (13-1/2 ounces) light unsweetened coconut milk
2 cups packed fresh baby spinach leaves
3 tablespoons chopped fresh thyme
Salt and ground black pepper
Directions

1 – Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon. Pour off drippings in pan; add sweet potato, onion, bell pepper and curry powder. Cook 4 to 5 minutes or until onion and pepper are crisp-tender, stirring occasionally. Stir in flour; cook and stir 1 minute.
2 – Stir in water, black-eyed peas and coconut milk; bring to a boil. Reduce heat; cover and simmer 5 to 8 minutes or until sweet potato is tender. Stir in spinach and thyme. Cook 1 minute or until spinach wilts. Season with salt and black pepper, as desired.

Nutritional Information (Per Serving)
Calories: 308
Protein: 30g
Sodium: 327 mg
Cholesterol: 76 mg
Fat: 11g
Saturated Fat: 6g
Dietary Fiber: 4g
Carbohydrates: 22g

http://diabeticgourmet.com/recipes/html/819.shtml

Soup Special of the Day!……Bean and Pasta Soup

March 12, 2017 at 5:38 AM | Posted in Soup Special of the Day | Leave a comment
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For this week’s Soup Special of the Day – Bean and Pasta Soup. You can find this recipe on various sites but I went with the one on the CooksRecipes website. The Cooks site (http://www.cooksrecipes.com/index.html) has a fantastic selection of recipes for all tastes and cuisines. Enjoy and Eat Healthy.

 

Bean and Pasta Soup

Warm up with this simmering sensation, each spoonful is filled with flavor.

Recipe Ingredients:

1 1/2 pounds lean ground beef
6 cups beef broth
1 (11.5-ounce) can vegetable juice
1 (28-ounce) can whole tomatoes, undrained
1 (6-ounce) can tomato paste
1 1/2 cups chopped peeled onion
1 1/2 cups chopped celery
1 1/2 cups grated carrot
1 (15-ounce) can kidney beans, drained
1 (15-ounce) can navy beans, drained
1/4 cup lemon juice
1 clove large garlic, crushed
2 teaspoons Italian seasoning
1 teaspoon salt
1 pound small pasta, such as macaroni or rotini

Cooking Directions:

1 – Brown beef in a large stockpot, about 5 minutes; drain.
2 – Add beef broth and vegetable juice. Stir in whole tomatoes, tomato paste, onion, celery, carrot, kidney beans, navy beans, lemon juice, garlic, Italian seasoning and salt. Bring to a boil, reduce heat, and simmer, uncovered, for 30 minutes.
3 – Add pasta and simmer another 10 to 15 minutes or until pasta is almost tender. Serve hot.
Makes 12 servings.
http://www.cooksrecipes.com/soup/bean_and_pasta_soup_recipe.html

Kitchen Hint of the Day!

July 15, 2016 at 5:23 AM | Posted in Kitchen Hints | Leave a comment
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Thank you to Sarah for passing this hint along…..

 

Section off your ground beef before freezing. Instead of defrosting and refreezing ground beef, divide it into individual portions inside of a freezer bag before you stick it in the freezer.

Latin Lettuce Wraps with Salsa

February 24, 2016 at 6:00 AM | Posted in CooksRecipes | Leave a comment
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Lettuce Wraps with a Latin flare! From the CooksRecipes website it’s – Latin Lettuce Wraps with Salsa. The Cooks website is loaded with fantastic recipe ideas of all cuisines! http://www.cooksrecipes.com/index.html

 

Latin Lettuce Wraps with Salsa

Recipe Ingredients:

Roasted Tomato and Poblano Salsa:Cooksrecipes 2
8 plum tomatoes
Olive oil, to taste
2 poblano peppers
2 garlic cloves, unpeeled
1 white onion
1 tablespoon chopped fresh cilantro
Kosher salt, to taste

Lettuce Wraps:
1 pound Certified Angus Beef® ground beef
1 tablespoon adobo seasoning
2 cups cooked jasmine rice
2 limes, finely chopped zest; juice from one lime
2 tablespoons chopped cilantro
2 heads Bibb lettuce, washed, separated and drained

Cooking Directions:

1 – For Roasted Tomato and Poblano Salsa: Coat tomatoes in olive oil and roast in 400°F (205°C) oven until skins begin to blacken; remove skins, core and seed.
2 – Dry-roast poblanos until skins begin to blacken, place in paper bag to cool and remove skins and seeds.
3 – Dry-roast garlic until skin loosens and browns; remove skin.
4 – Slice onion into 1/4 inch pieces and grill until soft and slightly browned.
5 – In food processor fitted with cutting blade, lightly chop tomatoes, onions and garlic.
6 – Chop roasted poblanos by hand and stir into tomato mixture. Add 1 tablespoon chopped cilantro and season with salt.
7 – For Latin Lettuce Wraps: Season ground beef with adobo seasoning; brown beef and drain.
8 – Season cooked rice with finely chopped zest of two limes, juice of one lime and 2 tablespoons chopped cilantro.
9 – Serve lettuce, rice, beef and salsa in separate dishes so guests can build their own wraps.
Makes 6 servings.

http://www.cooksrecipes.com/sandwich/latin_lettuce_wraps_with_salsa_recipe.html

The Sunday Pizza – Beef Tortilla Pizza

January 10, 2016 at 6:11 AM | Posted in CooksRecipes, Sunday Pizza | 1 Comment
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This week’s Sunday Pizza Recipe is Beef Tortilla Pizza. You’ll be using 95% lean ground beef along with all the toppings which will be served on your choice of Flour Tortillas or halved English Muffins. You can find this recipe along with a great selection of other healthy and delicious recipes all on the CooksRecipes website, check it out soon! http://www.cooksrecipes.com/index.html

 
Beef Tortilla Pizza

This simple and flavorful Tex-Mex tortilla pizza is perfect for a light lunch or supper.Cooksrecipes 2

Recipe Ingredients:

1 pound 95% lean ground beef
1 medium onion, chopped
1 teaspoon dried oregano leaves
4 flour tortillas, or 4 English muffins, halved
1 medium tomato, seeded and chopped
1 tablespoon thinly sliced fresh basil leaves, or 1 teaspoon dried basil
3/4 cup shredded light mozzarella cheese
1/4 cup freshly grated Parmesan cheese

Cooking Directions:

1 – Preheat oven to 400°F (205°C).
2 – Brown ground beef and onion in skillet over medium heat 8 to 10 minutes or until ground beef is cooked.
3 – Pour off drippings and blot with paper towel. Stir in oregano.
4 – Lightly brush tortillas with oil. Bake tortillas on 2 large baking sheets in 400°F (205°C) oven for 3 minutes.
5 – Spoon beef mixture evenly over top of each tortilla. Top with an equal amount of tomato. Sprinkle with basil and cheeses.
6 – Return to oven and bake 12 to 14 minutes or until tortillas are lightly browned.
Makes 4 servings.

Tip: Especially for the kids – Ask mom or dad to cook an extra pound of lean ground beef ahead of time. After drippings are poured off, separate the ground beef into four plastic baggies and keep in the freezer. These can be taken out of the freezer, reheated in the microwave, and used in this recipe for a short cut.

Nutritional Information Per Serving (1/4 of recipe): 397 calories, 34g protein, 26g carbohydrate, 14g fat, 6g sat. fat, 4mg iron, 574mg sodium, 84mg cholesterol.

http://www.cooksrecipes.com/gmeat/beef_tortilla_pizza_recipe.html

Saturday’s Chili – Beef and Chorizo Chili

January 9, 2016 at 5:57 AM | Posted in chili, CooksRecipes, Saturday's Chili | Leave a comment
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For this week’s Saturday’s Chili a Beef and Chorizo Chili. Be the hit of the tailgate party with a Beef and Chorizo Chili. Made with 95% lean ground beef and beef chorizo. You can find this recipe on one of my favorite recipe websites, CooksRecipes. Cooks has a great selection of recipes from all cuisines, check it out soon! http://www.cooksrecipes.com/index.html

 

Beef and Chorizo ChiliCooksrecipes 2

Beef and Chorizo ChiliThis delicious, Mexican-inspired chili is an excellent source of fiber, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of protein.

Recipe Ingredients:

Chili:
1 pound 95% lean ground beef
7 to 8 ounces beef chorizo
1 1/2 cups chopped white onions
2 to 4 medium serrano peppers, chopped
2 tablespoons ground ancho chili powder or regular chili powder
2 tablespoons masa harina or cornmeal
1 tablespoon dried Mexican or regular oregano leaves, crushed
1 teaspoon salt
2 (15-ounce) cans garbanzo beans or pinto beans, drained and rinsed
1 (28-ounce) can diced tomatoes, undrained
Creamy Avocado Dressing: (optional)
1 medium ripe avocado
3/4 cup water
1/4 cup fresh lime juice
1 peeled clove garlic
1/2 teaspoon salt

Hot cooked rice for accompaniment (optional)

Suggested Toppings: Sliced radishes, crumbled queso fresco, dairy sour cream, sliced green onions (optional)

Cooking Directions:

1 – For Chili: Heat large nonstick skillet over medium heat until hot. Add ground beef, chorizo, onions and peppers; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings. Return beef to skillet.**
2 – Add chili powder, masa harina, oregano and salt; cook and stir 1 minute. Stir in beans and tomatoes; bring to a boil. Reduce heat; cover and simmer 15 minutes. Remove from heat; let stand 5 minutes before serving.
3 – Serve over rice with toppings, if desired.
4 – For Creamy Avocado Dressing: Cut avocado into chunks. Place avocado, water, lime juice, garlic and salt in blender container. Cover; process until smooth. (May be prepared up to 1 day ahead. Cover and refrigerate.)
Makes 4 to 6 servings.

*To control the level of spicy heat, remove and discard some or all of the seeds and membranes from the peppers.

**Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F (70°C). Color is not an indicator of ground beef doneness.

Nutritional Information Per Serving (1/4 of recipe): 646 calories; 29 g fat (1 g saturated fat; 12 g monounsaturated fat); 119 mg cholesterol; 2455 mg sodium; 47 g carbohydrate; 8.8 g fiber; 5 g protein; 9.4 mg niacin; 0.8 mg vitamin B6; 3.2 mcg vitamin B12; 7 mg iron; 28.8 mcg selenium; 7.8 mg zinc.

 

http://www.cooksrecipes.com/soup/beef_and_chorizo_chili_recipe.html

Kitchen Hint of the Day!

October 28, 2015 at 5:15 AM | Posted in Kitchen Hints | Leave a comment
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To avoid ground beef sticking to your hands, dip your hands in cold water before handling the meat to make burgers or meatballs.

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