Diabetic Dish of the Week – Diabetic Beef and Artichoke Casserole Recipe

April 13, 2021 at 6:02 AM | Posted in Uncategorized | Leave a comment
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This week’s Diabetic Dish of the Week is a Diabetic Beef and Artichoke Casserole Recipe. To make this week’s recipe you’ll be needing 95% Lean Ground Beef, Mushrooms, Onions, Garlic, Artichoke Hearts, Bread Crumbs, Grated Parmesan Cheese, Herbs, Spices, and Egg Whites. The Recipe is 260 calories and 15 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 2021! https://www.diabetesselfmanagement.com/

Diabetic Beef and Artichoke Casserole Recipe
This casserole is chock-full of fiber — and flavor!

Ingredients
3/4 pound 95% lean ground beef
1/2 cup sliced mushrooms
1/4 cup chopped onion
1 clove garlic, minced
1 can (14 ounces) artichoke hearts, drained and chopped
1/2 cup dry bread crumbs
1/4 cup (1 ounce) grated Parmesan cheese
1 tablespoon chopped fresh rosemary leaves or 1 teaspoon dried rosemary
1 1/2 teaspoons chopped fresh marjoram or 1/2 teaspoon dried marjoram
Salt and black pepper
3 egg whites

Directions
Yield: 4 servings
Serving size: 1/4 total recipe

1 – Preheat oven to 400°F. Spray 1-quart casserole with nonstick cooking spray.

2 – Brown beef 6 to 8 minutes in medium skillet over medium-high heat, stirring to break up meat. Drain fat. Add mushrooms, onion, and garlic; cook and stir 5 minutes or until tender.

3 – Combine ground beef mixture, artichokes, bread crumbs, cheese, rosemary, and marjoram; gently mix. Season with salt and pepper

4 – Beat egg whites in medium bowl with electric mixer at high speed until stiff peaks form; fold into ground beef mixture. Spoon into prepared casserole.

5 – Bake 20 minutes or until edges are lightly browned.

Nutrition Information:
Calories: 260 calories, Carbohydrates: 24 g, Protein: 28 g, Fat: 7 g, Saturated Fat: 3 g, Cholesterol: 55 mg, Sodium: 330 mg, Fiber: 9 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/beef-and-artichoke-casserole/

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.
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Kitchen Hint of the Day!

February 9, 2021 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Diabetic cooking hints………

Experiment with flavor. Reach for ingredients other than sugar, salt, and fat to satisfy your taste buds. Try out different herbs, spices (cinnamon, cardamom, nutmeg), mustards, and vinegars (balsamic, sherry).

Some spices may even have health benefits of their own. Cinnamon, for example, may help lower blood sugar levels.

You can also cut the amount of salt in a recipe, unless the recipe includes yeast, which needs the salt for rising. Or skip the salt entirely when you’re cooking, and then sprinkle a little on at the table when it’s time to eat.

Another way to reduce how much sodium you get is to choose fresh over canned and frozen foods, which tend to be higher in salt. If you’re cooking with nuts, check that they aren’t salted.
https://www.webmd.com/diabetes/diabetes-recipes-cooking-tips-diabetic-friendly-meal

Wild Idea Buffalo Recipe of the Week – Buffalo Lasagna WEDNESDAY

December 23, 2020 at 6:03 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is – Buffalo Lasagna. Here’s a recipe that will take your Lasagna to a higher level! Lasagna using Wild Idea Buffalo Italian Sausage. I made Italian Buffalo Meatballs using the Buffalo Italian Sausage, delicious! You can find this recipe and purchase the Wild Idea Buffalo Italian Sausage along with all the other Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

BUFFALO LASAGNA
This is my quick version of Lasagna. It’s a bit lighter than my traditional recipe and a good go-to dish to prepare in advance for a quick heat and eat meal at the end of a busy day.
(serves 6)

Ingredients:

1 – Batch Buffalo Meat Sauce
1 – pkg. no boil lasagna sheets
1 – lb. fresh mozzarella, sliced
8oz. – parmesan, grated
* optional roasted zucchini

Buffalo Meat Sauce Ingredients:

1 tablespoon olive oil
1 – pound Wild Idea Buffalo Italian Sausage
1 – onion, diced
1 tablespoon fresh garlic, chopped
1 tablespoon dried oregano
1 tablespoon dried basil
2 teaspoon dried crushed fennel
½ teaspoon fresh rosemary, finely diced
1 teaspoon salt
1 teaspoon black pepper
1/2 – cup red wine
1 quart crushed tomatoes, (rinse jar with 1 cup water)
1 tablespoon brown sugar
½ tablespoon balsamic vinegar
1 tablespoon lemon juice

Preparation of Sauce:

1 – Heat olive oil in heavy sauce pan over medium high heat.
2 – Coarsely crumble in Buffalo Italian Sausage and stir once.
3 – Add onion, garlic and dried spices. Stir to incorporate. Continue to cook until sausage is lightly browned, stirring occasionally.
4 – Add red wine and stir.
5 – Add remaining ingredients. Let ingredients come to full heat, stirring occasionally.
6 – Reduce heat to low and simmer uncovered for 30 minutes or until desired thickness is achieved. Stir occasionally.
7 – Season to taste.
Assembly:

1 – Lightly oil lasagna pan or casserole dish.
2 – Cover bottom of pan with one cup meat sauce.
3 – Layer with lasagna sheets, meat sauce, and mozzarella. (Roasted zucchini may be added to layers if you choose.)
4 – Repeat layers 2 to 3 times based on pan size, ending with a thin layer of meat sauce on top.
5 – Cover with foil and bake at 375* for 45 minutes or until bubbly.
6 – Cover top with grated Parmesan and allow to melt or lightly brown.
https://wildideabuffalo.com/blogs/recipes/93462721-lasagna

 

 

 

Wild Idea Buffalo 1 LB. ITALIAN SAUSAGE

What do you get when you cross a bison and Italian spices? A way to indulge in a fantastic Italian Sausage, with fewer consequences. Tasting straight from the corner meat shop, it creates a healthier form of Italian dishes, without sacrificing a bit of flavor. Once you’ve tried it will be a staple in your house!
https://wildideabuffalo.com/collections/brats-sausages-hot-dogs/products/1-lb-italian-sausage

Herbed Potato Chips SATURDAY

December 12, 2020 at 6:01 AM | Posted in diabetes friendly, Diabetes Self Management | Leave a comment
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I have another Appetizer to pass along, Herbed Potato Chips. To make the Chips you’ll need Herbs, Garlic Salt, Black Pepper, Red Potatoes, Olive Oil, and Fat Free Sour Cream. The Chips are 106 calories and 15 carbs per serving. The recipe is also 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 2020! https://www.diabetesselfmanagement.com/

Herbed Potato Chips
What’s a game-day party without munchies? These chips are totally customizable — just choose your ideal combination of the suggested seasonings. These crunchy little treats will disappear quickly, so be sure to bake a bunch.

Ingredients
2 tablespoons minced fresh dill, thyme, or rosemary leaves or 2 teaspoons dried dill weed, thyme, or rosemary
1/4 teaspoon garlic salt
1/8 teaspoon black pepper
2 unpeeled medium red potatoes (about 1/2 pound)
1 tablespoon olive oil
1 1/4 cups fat-free sour cream

Directions
Yield: 6 servings
Serving size: 10 chips with about 3 tablespoons sour cream

1 – Preheat oven to 450°F. Spray baking sheets with nonstick cooking spray. Combine dill, garlic salt, and pepper in small bowl; set aside.

2 – Cut potatoes crosswise into very thin slices, about 1/16 inch thick. Pat dry with paper towels. Arrange potato slices in single layer on prepared baking sheets; spray potatoes with cooking spray.

3 – Bake 10 minutes; turn slices over. Brush with oil; sprinkle evenly with seasoning mixture.

4 – Bake 5 to 10 minutes or until golden brown. Cool on baking sheets. Serve with sour cream.

Nutrition Information:
Calories: 106 calories, Carbohydrates: 16 g, Protein: 4 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 8 mg, Sodium: 84 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/snack/herbed-potato-chips/

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

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

Wild Idea Buffalo Recipe of the Week – Sirloin Tip and Top Round Roast

November 25, 2020 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is – Sirloin Tip and Top Round Roast. For the recipe you’ll be using the Wild Idea Buffalo Top Round or Sirloin Tip Roast, Olive Oil, Salt, Black Pepper, Thyme, and Garlic Powder. You can find this recipe and purchase the Buffalo Top Round or Sirloin Tip Roast at the Wild Idea Buffalo website. Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

Sirloin Tip and Top Round Roast
I stumbled upon this technique and adjusted for grass-fed/finished buffalo. After years of experimenting with various marinades and cooking temperatures, I finally found the perfect method. Trust this recipe – you will love the results! – Wild Idea Buffalo

Ingredients:
1 – 3 lb. Top Round or Sirloin Tip Roast
2 – tablespoon olive oil
2 – teaspoon salt
1 – tablespoon black pepper
Optional seasonings:
2 – teaspoon dried or fresh thyme and rosemary, chopped
1 – teaspoon garlic powder
1 – teaspoon onion powder

Preparation:

1 – Pre-heat oven to 500*
2 – Rinse roast and pat dry.
Rub roast with olive oil, and heavy roasting pan or cast iron pot.
3 – Mix seasonings together and rub into roast.
4 – Place roast in heavy roasting pot, and put in hot oven. Drop temperature to 475*
5 – Roast uncovered for 12 minutes, then turn oven off. DO NOT OPEN OVEN DOOR!
6 – Leave roast in CLOSED oven for 2.5 hours. DO NOT OPEN OVEN DOOR!
7 – Remove roast to cutting board. Add a bit of water and dry sherry to bottom of the pan and place on stovetop over medium high heat. Bring to boil, scraping bottom to remove roasted bits.
8 – Slice roast into thin slices or in thicker slabs. (*Optional re-warming: Keep your slices closely together and wrap in foil. Place wrapped roast in 400* oven for 10 minutes.)
9 – Pass with hot au jus, and horseradish sauce, or Wojapi..

*This time line produces a beautiful, tender, Medium Rare roast. If you like your meat medium or more, increase your hot cooking time. Also, pouring hot au jus over meat will cook meat a bit more. Leftovers make great Roast Buffalo Sandwiches, French Dips or Philly Steak Sandwiches.
https://wildideabuffalo.com/blogs/recipes/thanksgiving-recipes

Diabetic Dish of the Week – Roast Turkey With Cranberry Stuffing

November 24, 2020 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 Roast Turkey With Cranberry Stuffing. To make this week’s recipe some of the ingredients that you’ll be needing are French Bread, Onions, Celery, Poultry Seasoning, Cranberries, Whole Turkey, and more! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Roast Turkey With Cranberry Stuffing
Looking for a centerpiece for your Thanksgiving menu? We’ve got you covered! This turkey and stuffing combo is packed with flavor, not calories or carbohydrates.

Ingredients
1 loaf (12 ounces) Italian or French bread, cut into 1/2-inch cubes
2 tablespoons margarine
1 1/2 cups chopped onions
1 1/2 cups chopped celery
2 teaspoons poultry seasoning
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup coarsely chopped fresh cranberries
1 tablespoon sugar
Nonstick cooking spray
3/4 cup fat-free reduced-sodium chicken broth
1 whole turkey (about 8 to 10 pounds), thawed if frozen

Directions
Yield: 20 servings
Serving size: 1/20 of recipe

1. Preheat oven to 375°F. Arrange bread on 2 (15×10-inch) jelly roll pans. Bake 12 minutes or until lightly toasted. Reduce oven temperature to 350°F.

2. Melt margarine in large saucepan over medium heat. Add onions and celery; cook and stir 8 minutes, or until vegetables are tender.

3. Remove pan from heat; stir in bread cubes, poultry seasoning, thyme, rosemary, salt and pepper. Combine cranberries and sugar in small bowl; mix well. Stir into saucepan. Gently stir broth into saucepan.

4. Spray roasting pan and rack with nonstick cooking spray. Remove giblets from turkey. Rinse turkey and cavity with cold water; pat dry with paper towels. Fill turkey cavity loosely with stuffing; place any remaining stuffing in casserole sprayed with nonstick cooking spray. Cover and refrigerate until baking time.

5. Place turkey, breast side up, on rack in prepared roasting pan. Bake 3 hours, or until thermometer inserted in thickest part of thigh reaches 180°F. Transfer turkey to cutting board; loosely tent with foil.

6. Increase oven temperature to 375°F. Place covered casserole of stuffing in oven. Bake casserole, covered, 25 to 30 minutes, or until heated through.

7. Remove and discard turkey skin. Slice turkey and serve with cranberry stuffing.

Nutrition Information:
Calories: 220 calories, Carbohydrates: 12 g, Protein: 28 g, Fat: 6 g, Saturated Fat: 2 g, Cholesterol: 68 mg, Sodium: 223 mg
https://www.diabetesselfmanagement.com/recipes/main-dishes/roast-turkey-with-cranberry-stuffing/

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/

Healthy Fall Vegetable Recipes

November 4, 2020 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Fall Vegetable Recipes. Find some Delicious and Healthy Fall Vegetable Recipes with recipes including Roasted Honeynut Squash with Spicy Agrodolce, Southwestern Sweet Potato Stew, and Beefy Italian Vegetable Soup. So 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 2020! http://www.eatingwell.com/

Healthy Fall Vegetable Recipes
Find healthy, delicious fall vegetable recipes, from the food and nutrition experts at EatingWell.

Roasted Honeynut Squash with Spicy Agrodolce
Agrodolce is a sweet-and-sour Italian sauce made by reducing vinegar and sugar. This easy vegetarian recipe gets its spicy kick from the serrano pepper, which makes a delicious complement to the honeynut squash. File under “fall recipe” with all the flavors……………

Southwestern Sweet Potato Stew
This hearty Southwestern-inspired stew may take a while in your slow cooker, but it’s so worth it! Full of sweet potatoes, black beans, and hominy, it will satisfy your tastebuds and keep you full for hours………………………..

Beefy Italian Vegetable Soup
This one-pot, easy-to-make soup is so full of beef and vegetables that it could almost be called a stew. Beans, mushrooms, kale, chunks of tomatoes and beef sirloin will fight for space on each spoonful………………………….

* Click the link below to get all the Healthy Fall Vegetable Recipes
http://www.eatingwell.com/recipes/19829/seasonal/fall/vegetables/

Kitchen Hint of the Day!

October 19, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Cooking healthier……………

Using less oil when cooking – Instead of using oil to crisp your veggies, try lining a baking sheet with parchment or foil and tossing your produce in the oven. Season the ingredients with your favorite spices and sprinkle them with citrus juice or balsamic vinegar to enhance the flavor.

Healthy Herb Recipes

September 30, 2020 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Herb Recipes. Find some Delicious and Healthy Herb Recipes with recipes including Corn Fritters with Yogurt-Dill Sauce, Rosemary-and-Garlic-Basted Sirloin Steak, and Instant-Pot Sausage and Peppers. 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 2020! http://www.eatingwell.com/

Healthy Herb Recipes
Find healthy, delicious herb recipes from the food and nutrition experts at EatingWell.

Corn Fritters with Yogurt-Dill Sauce
This healthier version of classic corn fritters uses less oil for frying but still packs plenty of fresh corn flavor. A creamy dill sauce on the side brightens up each bite…………………………

Rosemary-and-Garlic-Basted Sirloin Steak
Master the perfectly seared sirloin steak with this easy method, while playing with fresh herbs to enhance the flavor. The key to success: letting the meat come to room temperature before adding to the pan to ensure it cooks evenly. Rosemary and garlic give it an irresistible herby finish. For the best results, let the steak rest before serving………………………………

Instant-Pot Sausage and Peppers
Yellow and green peppers, tomatoes and sweet onion come together in the Instant Pot and make this classic sandwich pop with flavor. Cooking sausage and peppers in your Instant Pot makes this even easier for a busy weeknight. While green peppers are classic, any color bell peppers will work well…………………………………..

* Click the link below to get all the Healthy Herb Recipes
http://www.eatingwell.com/recipes/19231/ingredients/herbs-spices/herbs/

One of America’s Favorites -Oxtail

September 28, 2020 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Raw oxtail

Oxtail (occasionally spelled ox tail or ox-tail) is the culinary name for the tail of cattle. Formerly, it referred only to the tail of a steer. An oxtail typically weighs 7 to 8 lbs. and is skinned and cut into short lengths for sale.

Oxtail is a gelatin-rich meat, which is usually slow-cooked as a stew or braised. It is a traditional stock base for oxtail soup. Traditional preparations involve slow cooking, so some modern recipes take a shortcut using a pressure cooker. Oxtail is the main ingredient of the Italian dish coda alla vaccinara (a classic of Roman cuisine). It is a popular flavor for powdered, instant and premade canned soups in the United Kingdom and Ireland. Oxtails are also one of the popular bases for Russian aspic appetizer dishes, along with pig trotters or ears or cow “knees”, but are the preferred ingredients among Russian Jews because they can be kosher.

Southern oxtail soup

Versions of oxtail soup are popular traditional dishes in South America, West Africa, China, Spain and Indonesia. In Chinese cuisine, it’s usually made into a soup called (niúwěi tāng, “oxtail soup”). In Korean cuisine, a soup made with oxtail is called kkori gomtang. It is a thick soup seasoned with salt and eaten with a bowl of rice. It can be used as a stock for making tteokguk (rice cake soup). Stewed oxtail with butter bean or as main dish (with rice) is most popular in Jamaica, and other West Indian cultures. Oxtail is also very popular in South Africa where it is often cooked in a traditional skillet called a potjie, which is a three-legged cast iron pot placed over an open fire. Oxtail is also eaten in other southern parts of Africa like Zimbabwe and served with sadza and greens. In the United States, oxtail is a mainstay in African-American households. In Cuban cuisine, a stew can be made from oxtail called rabo encendido. In the Philippines, it is prepared in a peanut based stew called Kare-kare. In Iran, Oxtail is slow-cooked and served as a substitute for shank in a main dish called Baghla-Poli-Mahicheh which is prepared with rice, shank (or oxtail) and a mixture of herbs including dill, coriander, parsley and garlic.

 

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