Leftover – Sliced Pork Tenderloin Mini Sub w/ Baked Fries

May 18, 2022 at 6:56 PM | Posted in leftovers | Leave a comment
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Today’s Menu: Leftovers – Sliced Pork Tenderloin Mini Sub w/ Baked Fries

 

For Breakfast I toasted a Thomas Light English Muffin that I topped with Smucker’s Sugar Free Blackberry Jam. I also had a cup of Bigelow Decaf Green Tea. 78 degrees and cloudy out today. Rain moving in later. I watered all the Flowers and the Garden Boxes. My Tomatoes and Peppers both look great, buds on all of them. I bought a Hanging Strawberry Plan and it’s been producing all kinds of Strawberries! For Dinner tonight I prepared the Leftover Sliced Pork Tenderloin Mini Sub w/ Baked Fries. I’ll never let these Leftovers go to waste! Way too Delicious to waste. I just heated the Leftovers in a skillet on low heat. I’ve left the original post from last night below for description and instructions. Enjoy! Take Care and Stay Safe out there.

 

To make this Delicious Mini Sub I’ll be using a Meijer Boneless Pork Tenderloin, Pennsylvania Dutchman Sliced Mushrooms, Emeril’s Deli Style Mustard, and Perfection Mini Sub White Roll.

 

I love Pork Tenderloin! I purchased Pork Tenderloin from Meijer the yesterday. To make the dish I’ll need; 1 tablespoon Extra Virgin Olive Oil, 1 pork Tenderloin, 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. To prepare it, preheat the oven to 350°. Combine all the ingredients; rub it all over the pork. Let stand for 20 minutes. Heat the oil in a Cast Iron Skillet over medium-high heat. Add pork to pan; cook for 4 minutes, browning on all sides. From the stove to the oven; Bake at 400° for 10 minutes or until a thermometer registers 155° (slightly pink), turning after 7 minutes. Remove from the skillet into a platter or dish and let stand for 10 minutes before slicing. Then get ready to enjoy one delicious Pork Tenderloin! Fantastic combo of Spices, which makes one incredible Crust on the Pork with the inside being tender and moist! This is my favorite Pork Recipe by far!

 

I let the Pork rest for 5 minutes or so before slicing. I then sliced the Tenderloin into thin slices. After I finished slicing it I let it marinate in its own juices until ready to use. Wow, what a Pork Tenderloin! It was so tender and juicy with flavor that was incredible.

 

 

For a side I baked some Ore Ida Golden Fries that I served with a side of Hunt’s Ketchup.

 

 

 

 

 

 

 

 

 


Pork Tenderloin….
Pork tenderloin is one of the leanest, most tender cuts of meat on the market, so it can also be a little spendy. Pork loin, on the other hand, can often be a bargain choice if you’re looking for a tender cut of meat that cooks well for a crowd. Pork tenderloin and other loin cuts are excellent sources of protein, thiamine, vitamin B6, phosphorus and niacin and good sources of potassium, riboflavin and zinc.

Sliced Pork Tenderloin Mini Sub w/ Baked Fries

May 17, 2022 at 7:18 PM | Posted in Aunt Millie's Live Carb Smart, mushrooms, Pork, pork tenderloin | Leave a comment
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Today’s Menu: Sliced Pork Tenderloin Mini Sub w/ Baked Fries

 

I had a cup of Bigelow Decaf Green Tea for Breakfast. Then I went to Wendy’s and picked up Breakfast for Mom. Later I took Mom over to 1/2 Price Books, she needed a few to read. Mom loves reading! Then we stopped by Walmart, to the Garden Center. She bought a plat of Flowers. So I’ll be planting Flowers tomorrow. Cleaned off the Deck and Driveway areas. Then Watered the Flowers and Garden Boxes. For Dinner tonight I prepared Sliced Pork Tenderloin Mini Sub w/ Baked Fries.

 

To make this Delicious Mini Sub I’ll be using a Meijer Boneless Pork Tenderloin, Pennsylvania Dutchman Sliced Mushrooms, Emeril’s Deli Style Mustard, and Perfection Mini Sub White Roll.

 

 

I love Pork Tenderloin! I purchased Pork Tenderloin from Meijer the yesterday. To make the dish I’ll need; 1 tablespoon Extra Virgin Olive Oil, 1 pork Tenderloin, 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. To prepare it, preheat the oven to 350°. Combine all the ingredients; rub it all over the pork. Let stand for 20 minutes. Heat the oil in a Cast Iron Skillet over medium-high heat. Add pork to pan; cook for 4 minutes, browning on all sides. From the stove to the oven; Bake at 400° for 10 minutes or until a thermometer registers 155° (slightly pink), turning after 7 minutes. Remove from the skillet into a platter or dish and let stand for 10 minutes before slicing. Then get ready to enjoy one delicious Pork Tenderloin! Fantastic combo of Spices, which makes one incredible Crust on the Pork with the inside being tender and moist! This is my favorite Pork Recipe by far!

 

I let the Pork rest for 5 minutes or so before slicing. I then sliced the Tenderloin into thin slices. After I finished slicing it I let it marinate in its own juices until ready to use. Wow, what a Pork Tenderloin! It was so tender and juicy with flavor that was incredible.

 

 

For a side I baked some Ore Ida Golden Fries that I served with a side of Hunt’s Ketchup. For Dessert/Snack later a 100 Calorie Mini Bag of Snyder’s Pretzels with a Diet Peach Snapple to drink.

 

 

 

 

 

 

 

 


Pork Tenderloin….
Pork tenderloin is one of the leanest, most tender cuts of meat on the market, so it can also be a little spendy. Pork loin, on the other hand, can often be a bargain choice if you’re looking for a tender cut of meat that cooks well for a crowd. Pork tenderloin and other loin cuts are excellent sources of protein, thiamine, vitamin B6, phosphorus and niacin and good sources of potassium, riboflavin and zinc.

Leftover Sliced Pork Tenderloin Mini Sub w/ Baked Fries

May 6, 2022 at 7:12 PM | Posted in leftovers, Pork, pork tenderloin | Leave a comment
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Today’s Menu: Leftover Sliced Pork Tenderloin Mini Sub w/ Baked Fries

 

Just a cup of Bigelow Decaf Green Tea for Breakfast. Rain and thunderstorms with a high of 68 degrees and it was bit humid out today. So another day of rain and below normal temps out. Did a load of laundry and that was it for the day. Just bummed around and did a few things around the house. For Dinner tonight I prepared Leftover Sliced Pork Tenderloin Mini Sub w/ Baked Fries. Just love a Meal that’s so good you just have to have the Leftovers for Dinner the next night! I left the original post below from last night’s post for directions and ingredients. Take Care and Stay Safe All!

 

To make this Delicious Mini Sub I’ll be using a Meijer Boneless Pork Tenderloin, Pennsylvania Dutchman Sliced Mushrooms, Emeril’s Deli Style Mustard, and Perfection Mini Sub White Roll.

 

 

I love Pork Tenderloin!
I purchased Pork Tenderloin from Meijer the yesterday. To make the dish I’ll need; 1 tablespoon Extra Virgin Olive Oil, 1 pork Tenderloin, 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. To prepare it, preheat the oven to 350°. Combine all the ingredients; rub it all over the pork. Let stand for 20 minutes. Heat the oil in a Cast Iron Skillet over medium-high heat. Add pork to pan; cook for 4 minutes, browning on all sides. From the stove to the oven; Bake at 400° for 10 minutes or until a thermometer registers 155° (slightly pink), turning after 7 minutes. Remove from the skillet into a platter or dish and let stand for 10 minutes before slicing. Then get ready to enjoy one delicious Pork Tenderloin! Fantastic combo of Spices, which makes one incredible Crust on the Pork with the inside being tender and moist! This is my favorite Pork Recipe by far!

 

I’ve made this a couple of times now. Anyway I let the Pork rest for 5 minutes or so before slicing. I then sliced the Tenderloin into thin slices. After I finished slicing it I let it marinate in its own juices until ready to use. Wow, what a Pork Tenderloin! It was so tender and juicy with flavor that was incredible.

 

 

 

For a side I baked some Ore Ida Golden Fries that I served with a side of Hunt’s Ketchup. For Dessert later a slice of Apple Pie! Mom made an Apple Pie using Splenda instead of Sugar. And it just melts in your mouth!

 

 

 

 

 

 

 

 

 

Pork Tenderloin….
Pork tenderloin is one of the leanest, most tender cuts of meat on the market, so it can also be a little spendy. Pork loin, on the other hand, can often be a bargain choice if you’re looking for a tender cut of meat that cooks well for a crowd. Pork tenderloin and other loin cuts are excellent sources of protein, thiamine, vitamin B6, phosphorus and niacin and good sources of potassium, riboflavin and zinc.

Sliced Pork Tenderloin Mini Sub w/ Baked Fries

May 5, 2022 at 7:00 PM | Posted in mushrooms, Ore - Ida, Pork, pork tenderloin | Leave a comment
Tags: , , , , , , , , , , , , ,

Today’s Menu: Sliced Pork Tenderloin Mini Sub w/ Baked Fries

 

 

Just a cup of Bigelow Decaf Green Tea to start my day. After my Tea I had to head back to Meijer to return a couple of items. On the way back home I stopped at Wendy’s and picked up Breakfast for Mom. Back home I helped Mom get her potted flowers planted. She had like 4 pots of them. I bought her those and 3 hanging baskets of flowers for Mother’s Day. Anything for Mom! For Dinner tonight I prepared Sliced Pork Tenderloin Mini Sub w/ Baked Fries.

 

To make this Delicious Mini Sub I’ll be using a Meijer Boneless Pork Tenderloin, Pennsylvania Dutchman Sliced Mushrooms, Emeril’s Deli Style Mustard, and Perfection Mini Sub White Roll.

 

 

I love Pork Tenderloin! I purchased Pork Tenderloin from Meijer the yesterday. To make the dish I’ll need; 1 tablespoon Extra Virgin Olive Oil, 1 pork Tenderloin, 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. To prepare it, preheat the oven to 350°. Combine all the ingredients; rub it all over the pork. Let stand for 20 minutes. Heat the oil in a Cast Iron Skillet over medium-high heat. Add pork to pan; cook for 4 minutes, browning on all sides. From the stove to the oven; Bake at 400° for 10 minutes or until a thermometer registers 155° (slightly pink), turning after 7 minutes. Remove from the skillet into a platter or dish and let stand for 10 minutes before slicing. Then get ready to enjoy one delicious Pork Tenderloin! Fantastic combo of Spices, which makes one incredible Crust on the Pork with the inside being tender and moist! This is my favorite Pork Recipe by far!

 

I’ve made this a couple of times now. Anyway I let the Pork rest for 5 minutes or so before slicing. I then sliced the Tenderloin into thin slices. After I finished slicing it I let it marinate in its own juices until ready to use. Wow, what a Pork Tenderloin! It was so tender and juicy with flavor that was incredible.

 

 

 

For a side I baked some Ore Ida Golden Fries that I served with a side of Hunt’s Ketchup. For Dessert later a slice of Apple Pie! Mom made an Apple Pie using Splenda instead of Sugar. And it just melts in your mouth! Take Care and Stay Safe Everyone!

 

 

 

 

 

 

 

Pork Tenderloin….
Pork tenderloin is one of the leanest, most tender cuts of meat on the market, so it can also be a little spendy. Pork loin, on the other hand, can often be a bargain choice if you’re looking for a tender cut of meat that cooks well for a crowd. Pork tenderloin and other loin cuts are excellent sources of protein, thiamine, vitamin B6, phosphorus and niacin and good sources of potassium, riboflavin and zinc.

Diabetic Dish of the Week – Moroccan-Style Lamb Chops

April 12, 2022 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 Moroccan-Style Lamb Chops. To make this week’s Dish you’ll be needing Olive Oil, Ground Cumin, Ground Coriander, Salt, Ground Cinnamon, Ground Red Pepper, Center Cut Lamb Loin Chops, and Garlic Cloves. There’s 173 calories and 0 net carbs per serving. 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/

Moroccan-Style Lamb Chops
Herbs and spices take these lamb chops from ordinary to extraordinary! A mixture of coriander, cumin, red pepper, cinnamon, and garlic packs a flavor punch that pairs perfectly with juicy center-cut loin chops.

Ingredients

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon ground coriander

3/4 teaspoon salt

1/8 teaspoon ground cinnamon

1/8 teaspoon ground red pepper

4 center-cut lamb loin chops, cut 1 inch thick (about 1 pound total)

2 cloves garlic, minced

Directions
Yield: 4 servings
Serving size: 1 lamb chop

1. Prepare grill or preheat broiler.

2. Combine oil, cumin, coriander, salt, cinnamon, and red pepper in small bowl; mix well. Rub or brush oil mixture over both sides of lamb chops. Sprinkle garlic over both sides of lamb chops. Grill on covered grill, or broil 4 to 5 inches from heat, 5 minutes per side for medium doneness.

Hint: This recipe also works well with an indoor, electric, countertop grill.

Nutrition Information:
Calories: 173 calories, Carbohydrates: 1 g, Protein: 23 g, Fat: 8 g, Saturated Fat: 2 g, Cholesterol: 71 mg, Sodium: 510 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/moroccan-style-lamb-chops/

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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
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* Your one-stop resource for advice, news and strategies for living with diabetes.
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Jennie – O Turkey Recipe of the Week – Easy Turkey Tacos

February 25, 2022 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 – Easy Turkey Tacos. To make these Tacos you’ll be needing JENNIE-O® Lean Ground Turkey, Dried Onion Flakes, Mexican Seasoning, Ground Cumin, Minced Garlic, Picante Sauce, Taco Shells, and Shredded Mexican Cheese. There’s 360 calories and 19 net carbs per serving (2 tacos). 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 2022! https://www.jennieo.com/

Easy Turkey Tacos
This Easy Turkey Taco recipe will soon become your family’s go-to every Tuesday. And why not? This flavorful favorite features ground turkey, kicked-up seasoning and a dash of more please!

Total Time – 30 Minutes
Serving Size – 6 Servings

Ingredients
1 – (16-ounce) package JENNIE-O® Lean Ground Turkey
1 – tablespoon dried onion flakes
1 – tablespoon Mexican seasoning or 2 teaspoons chili powder
1 – teaspoon ground cumin
2 – teaspoons minced garlic
3/4 – cup picante sauce
12 – taco shells
1 1/2 – cups shredded Mexican or Cheddar cheese

Directions
1) Spray a skillet with nonstick cooking spray. Preheat skillet over medium-high heat.

2) Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer. Add onion, seasoning, cumin, garlic and picante sauce.

3) Spoon into taco shells; top with cheese. Serve with desired toppings.

Nutrition
Calories – 360
Protein – 22g
Carbohydrates – 21g
Fiber – 2g
Sugars – 3g
Fat – 19g
Cholesterol – 85mg
Sodium – 650mg
Saturated Fat – 9g
https://www.jennieo.com/recipes/easy-turkey-tacos/

Diabetic Dish of the Week – Pork With Spicy Orange Cranberry Sauce

November 30, 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 a Pork With Spicy Orange Cranberry Sauce. To make this week’s Dish you’ll be needing Chili Powder, Ground Cumin, Ground Allspice, Salt, Pepper, Boneless Pork Chops, Canola Oil, Cranberry Sauce, Grated Orange Peel, Ground Cinnamon, and Red Pepper Flakes. 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/

Pork With Spicy Orange Cranberry Sauce
Packed with the cold-weather flavors of cranberry, orange, and cinnamon, this satisfying dish is quick and easy to throw together for supper on a busy weeknight!

Ingredients
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon salt
1/4 teaspoon black pepper
4 boneless pork chops (about 1 pound)
1 tablespoon canola oil
1 cup whole-berry cranberry sauce
1/2 teaspoon grated orange peel
1/4 teaspoon ground cinnamon
1/8 teaspoon red pepper flakes

Directions
Yield: 4 servings
Serving size: 1 pork chop and 1/4 cup sauce

1. Combine chili powder, cumin, allspice, salt, and black pepper in small bowl; mix well. Sprinkle evenly over both sides of pork chops.

2. Heat oil in large nonstick skillet over medium heat. Add pork; cook 4 to 5 minutes on each side, or until barely pink in center.

3. Combine cranberry sauce, orange peel, cinnamon, and red pepper flakes in small bowl; mix well. Serve sauce with pork chops.

Nutrition Information:
Calories: 276 calories, Carbohydrates: 28 g, Protein: 20 g, Fat: 9 g, Saturated Fat: 2 g, Cholesterol: 51 mg, Sodium: 204 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/pork-with-spicy-orange-cranberry-sauce/

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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.
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Appetizer of the Week – Baked Lime Chili Corn Tortilla Chips

November 27, 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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For this week’s Appetizer of the Week I have a recipe for Baked Lime Chili Corn Tortilla Chips to pass along. Get your Keeper Recipe Book out, these will make the perfect Diabetic Friendly Appetizer! To make these Chips you’ll be needing Corn Tortillas, Lime Juice, Ground Cumin and Chili Powder. There’s only 78 calories and 14 net carbs per serving (10 Chips). 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/

Baked Lime Chili Corn Tortilla Chips
These delightfully crunchy chips aren’t your typical fried party fare. They take just 25 minutes to prepare and are perfect for pairing with salsa or guacamole. Set them out at kickoff and have a second helping ready for halftime!

Ingredients
Preparation time: 25 minutes

12 6-inch corn tortillas
3 tablespoons lime juice
1 teaspoon ground cumin
1 teaspoon chili powder

Directions
Yield: 10 servings
Serving size: 10 chips

1 – Preheat oven to 350°F. With clean scissors, cut each tortilla into 8 triangles and arrange in single layer on baking sheet. Pour lime juice into mister, and spray each wedge lightly. Combine cumin and chili powder in sprinkler, and sprinkle each wedge. Bake for about 7 minutes. Remove from oven and turn each wedge over. Remist with lime juice, and resprinkle with cumin and chili powder. Bake for an additional 8 minutes until the chips are crisp but not brown. Serve with salsa.

Nutrition Information:
Calories: 78 calories, Carbohydrates: 16 g, Protein: 2 g, Fat: 1 g, Saturated Fat: 0 g, Sodium: 59 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/snack/baked-lime-chili-corn-tortilla-chips/

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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.
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“Meatless Monday Recipe of the Week – Rainbow Roots Slaw with Tahini Parsley Dressing

November 15, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Meatless Monday, Vegetarian | Leave a comment
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This week’s “Meatless Monday Recipe of the Week is a Rainbow Roots Slaw with Tahini Parsley Dressing. To make this week’s recipe you’ll be needing Garlic Parsley, Ground Cumin, Tahini, Lime Juice, Green Cabbage, Carrots, Bosc Pear, and Red Beets. 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/

Rainbow Roots Slaw with Tahini Parsley Dressing

Ingredients
Tahini Parsley Dressing
1 small clove garlic, minced
1/4 cup minced fresh flat-leaf (Italian) parsley
1 teaspoon ground cumin
1/4 teaspoon sea salt
1/4 cup tahini
2 tablespoon freshly squeezed lime juice
1 tablespoon extra virgin olive oil
2 tablespoons filtered water (approx.)

Rainbow Roots Slaw
2 cups shredded green cabbage
2 large carrots, grated
1 firm pear (such as Bosc), grated
2 medium red beets, peeled and grated (*see Tip)

Directions
Yield: 4 servings

1. Dressing: In a small bowl, whisk together garlic, parsley, cumin, salt, tahini, lime juice, and oil. Whisk in 1 tablespoon water. If the dressing is too thick, add the remaining water (or more, as needed).

2. Slaw: In a large bowl, toss together cabbage, carrots, and pear. Add dressing and toss until vegetables are well coated. Add beets and toss to coat.

*Tip: Yes, the beets are eaten raw in this recipe. Beets stain everything, so you may want to wear rubber gloves when you peel and grate them.

The beets are added last so they don’t turn the whole salad red.

This salad can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition Information:
Calories: Slaw: 64, Dressing: 88 calories, Carbohydrates: Slaw: 15 g, Dressing: 3 g, Protein: Slaw: 1 g, Dressing: 2 g, Fat: Slaw: 0 g, Dressing: 8 g, Fiber: Slaw: 4 g, Dressing: 1 g
https://www.diabetesselfmanagement.com/recipes/salads/rainbow-roots-slaw-tahini-parsley-dressing/

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/

Appetizer of the Week – Tex Mex Cranberry Salsa

September 18, 2021 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, CooksRecipes | Leave a comment
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This week’s Appetizer of the Week is a Tex Mex Cranberry Salsa. To make this week’s Recipe you’ll be needing Water, Granulated Sugar, Frozen Cranberries, Jalapeño Peppers, Dried Cilantro, Ground Cumin, Green Onion, and fresh Lime Juice. There’s 47 calories and 11 net carbs per serving. 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

Tex Mex Cranberry Salsa
Traditional Tex-Mex flavors add a spicy kick to this colorful, festive salsa that goes well with an assortment of foods, from tortilla chips to grilled and roasted meats — including the holiday bird!

Recipe Ingredients:
1 cup water
1 cup granulated sugar
1 (12-ounce) package Ocean Spray® Fresh or Frozen Cranberries
2 tablespoons chopped canned jalapeño peppers
1 teaspoon dried cilantro
1/4 teaspoon ground cumin
1 green onion, white and green parts, sliced
1 teaspoon fresh lime juice

Cooking Directions:
1 – Combine water and sugar in a medium saucepan. Bring to a boil over medium heat. Add cranberries; return to a boil. Gently boil cranberries for 10 minutes without stirring. Pour into a medium glass mixing bowl. Gently stir in remaining ingredients.
2 – Place a piece of plastic wrap directly on salsa. Cool at room temperature and refrigerate. Best if served at room temperature.
Makes about 2 1/2 cups.

Nutritional Information Per Serving: (2 tablespoons): Calories 47, Sodium 13mg, Pot. 17mg, Total Carb. 12grams, Dietary Fiber 1gram, Sugars 10grams, Vit. A 21 IU, Vit. C 2mg, Calcium 1mg
https://www.cooksrecipes.com/appetizer/tex_mex_cranberry_salsa_recipe.html

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