Kitchen Hint of the Day!

March 20, 2017 at 6:25 AM | Posted in Kitchen Hints | Leave a comment
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Parsley hint…..

 
Freeze parsley in a plastic bag. When frozen rub bag between hands and the parsley will not need chopping.

Diabetic Dish of the Week – Grilled Steak and Vegetable Salad

March 7, 2017 at 6:29 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Recipe of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is a Grilled Steak and Vegetable Salad. Salad and Steak together that makes one fine Dinner! It’s from one of my favorite recipe sites, CooksRecipes. The Cooks site has a fantastic selection of recipes for all cuisines and diets. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

 

Grilled Steak and Vegetable Salad

A delicious salad and entrée all in one complete dish. Steak and fresh corn on the cob, lightly grilled and tossed with an aromatic herb dressing creates a main course that’s a great change of pace.

Recipe Ingredients:

1 1/2 pounds beef flank steak, fat trimmed, scored Cooksrecipes 2
1 medium sweet onion, cut into small wedges
6 medium Italian plum tomatoes, cut into wedges
4 ears corn, cooked, cut into 1 1/2-inch pieces
1 medium green pepper, sliced

Fresh Herb Vinaigrette:
1/3 cup red wine vinegar
1/4 cup water
3 tablespoons olive or vegetable oil
2 tablespoons lemon juice
2 cloves garlic, minced
2 tablespoons Equal® Spoonful™
3 tablespoons minced fresh or 1 teaspoon dried rosemary leaves
3 tablespoons minced fresh or 1/2 teaspoon dried thyme leaves
3 tablespoons minced fresh or 1 teaspoon dried oregano leaves
3 tablespoons minced fresh or 1 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Cooking Directions:

1 – Grill steak over medium-hot coals to desired degree of doneness, about 20 minutes for medium, turning steak halfway through cooking time.
2 – Slice steak, diagonally across grain, into scant 1/4-inch slices. Combine sliced meat and vegetables in shallow serving bowl. Pour dressing over and toss. Serve immediately or refrigerate several hours and serve chilled.
3 – For Fresh Herb Vinaigrette: Combine all ingredients in covered jar; shake to mix.
Makes 6 servings

Tip: If desired, steak can be broiled rather than grilled for the same amount of time.

Nutritional Information Per Serving (1/6 of recipe; 3-ounces meat with 2 tablespoons vinaigrette): 305 cal., 25 g pro., 18 g carbo., 16 g fat, 56 mg chol., 255 mg sodium.
http://www.cooksrecipes.com/diabetic/grilled-steak-and-vegetable-salad-diabetic-recipe.html

“Meatless Monday’ Recipe of the Week – Rustic Mushroom Tart

March 6, 2017 at 6:38 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday’ Recipe of the Week is a Rustic Mushroom Tart. It’s from the CooksRecipes website. The Cooks site has a fantastic selection of recipes to satisfy all tastes and cuisines. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

Rustic Mushroom Tart

This tart is stunning as an appetizer when sliced and served with wine, and is hearty enough as a full meal.

Recipe Ingredients:

Béchamel Sauce:
2 tablespoons unsalted butterCooksrecipes 2
2 tablespoons all-purpose flour
1 1/4 cups milk, heated
Pinch of salt

Tart:
1 to 2 tablespoons extra virgin olive oil
1/2 onion, minced
8 ounces button mushrooms, sliced
Salt and ground black pepper
1 tablespoon fresh thyme
1 refrigerated pie crust
1/4 cup prepared béchamel sauce
1 large egg, beaten

Cooking Directions:

1 – For Béchamel Sauce: Into a small sauce pan add butter and melt over medium heat. Add flour and salt, and stir with a wooden spoon. Cook for approximately two minutes, stirring constantly. Add heated milk and whisk to combine. Continue cooking until mixture has thickened.
2 – For Tart: Add olive oil to a medium sauté pan. Heat over medium-high. Add onion and sauté until softened. Add mushrooms. Season with salt and ground black pepper. Reduce heat to low and cook until mushrooms are tender. Add thyme. Set aside.
3 – Place pie crust onto a rimmed cookie sheet that has been lined with a silicone mat or parchment paper. Place 1/4 cup Béchamel sauce into center of pie crust. Top with mushrooms. Carefully fold pie crust so that it overlaps mushrooms but does not enclose.
4 – Brush top of pie crust with beaten egg.
5 – Bake for approximately 30 minutes or until crust is golden.
6 – Serve drizzled with the remaining béchamel sauce, if desired.
Makes 4 servings.
http://www.cooksrecipes.com/mless/rustic_mushroom_tart_recipe.html

Soup Special of the Day………..Bow Tie Sausage Soup

March 5, 2017 at 6:41 AM | Posted in CooksRecipes, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is a Bow Tie Sausage Soup. Italian Pork Sausage and Bow Tie Pasta combine to makes this week’s Soup Special. It’s from the CooksRecipes website. Visit the Cooks site for a fantastic supply of recipe ideas. Enjoy! http://www.cooksrecipes.com/index.html

 

 

Bow Tie Sausage Soup

This delicious and easy-to-prepare soup is just as good the next day as leftovers.

Recipe Ingredients:

1 pound Italian pork sausageCooksrecipes 2
1 medium onion, chopped
1 clove garlic, minced
6 cups chicken broth
2 1/2 to 3 cups bow tie pasta
1 (15-ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1 teaspoon dried basil, crushed
1 teaspoon dried thyme, crushed

 

Cooking Directions:

1 – Combine sausage, onion and garlic in a heavy, large covered pot; cook until sausage is brown, breaking up sausage with wooden spoon. Drain off fat.
2 – Stir in chicken broth, uncooked pasta, tomato sauce, Worcestershire sauce, basil and thyme. Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until pasta is tender, stirring occasionally.
Makes 6 servings.
http://www.cooksrecipes.com/soup/bow_tie_sausage_soup_recipe.html

Low-Sodium Recipes

February 21, 2017 at 6:15 AM | Posted in diabetes, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its Low-Sodium Recipes.For those that watch their salt intake its Low-Sodium Recipes, 140 mg of sodium or less per serving. Recipes like; Grilled Lemon-Herb Chicken, Baked Herb Salmon, and Pepper Pork Tamales. You can find them all at the Diabetic Living Online. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 
Low-Sodium RecipesDiabetic living logo
Our savory and satisfying low-sodium diabetic recipes make limiting salt and sodium a snap. We specially picked these yummy meals with 140 mg of sodium or less per serving.

 

 

Grilled Lemon-Herb Chicken

Marinating is a healthful way to add terrific flavor to foods without stocking up on sodium. This marinade features a mix of garlic, lemon, and herbs that works perfectly with the chicken…..

 
Baked Herb Salmon

Fresh herbs, such as the thyme sprinkled on this salmon, add no-calorie, no-sodium flavor…..

 
Pepper Pork Tamales

This low-sodium, low-cholesterol recipe calls for pork sirloin roast, peppers, and garlic. Bonus: Using lean pork loin instead of a shoulder helps cut the fat, too…..

 

 

* Click the link below to get all the Low-Sodium Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/low-sodium/low-sodium-recipes

“Meatless Monday” Recipe of the Week – Butternut Squash Bake

January 30, 2017 at 6:32 AM | Posted in Meatless Monday | 4 Comments
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This week’s “Meatless Monday” Recipe of the Week is a Butternut Squash Bake. Enjoy and Eat Healthy!

 

Butternut Squash Bake

Ingredients
1 (4 pound) butternut squash – peeled, seeded, and cubed
1/3 yellow onion, minced
1/4 cup extra light olive oil
1/2 cup Italian bread crumbs
1 tablespoon minced fresh thyme
6 ounces crumbled blue cheese (Mayfield)
1 teaspoon roasted ground cumin
1/2 teaspoon ground nutmeg
sea salt and ground black pepper to taste
1/4 cup Italian bread crumbs (Progresso)

 
Directions
1 – Preheat an oven to 425 degrees F (220 degrees C).
2 – Toss the squash, onion, olive oil, 1/2 cup Italian bread crumbs, thyme, and blue cheese in a large mixing bowl. Season cumin, nutmeg, and salt and pepper. Pour the mixture into a large baking dish. Sprinkle 1/4 cup bread crumbs over the squash.
3 – Bake in the preheated oven until lightly browned on top, 35 to 40 minutes.

Jennie – O Turkey Recipe of the Week – Spaghetti Squash Turkey Jambalaya

January 20, 2017 at 7:21 AM | Posted in Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is Spaghetti Squash Turkey Jambalaya. Oh we got a good one this week, and it’s always good when its Jambalaya! You’ll be using JENNIE-O® Hardwood Smoked Turkey Sausages along with Spaghetti Squash, and a healthy selection of Vegetables and Spices! You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O website. Eat Healthy and Make the Switch in 2017! https://www.jennieo.com/

 

 

Spaghetti Squash Turkey Jambalaya

Smothered with tomato-based Jambalaya sauce, sautéed veggies and flavorful turkey sausage, you won’t miss the rice one bit in this spaghetti squash dish. This delicious recipe is on-trend, but isn’t going anywhere.

INGREDIENTSspaghetti-squash-turkey-jambalaya

1 medium spaghetti squash
1 (14-ounce) package JENNIE-O® Hardwood Smoked Turkey Sausages, sliced
2 tablespoons olive oil
1 medium green bell pepper, chopped
1 small yellow onion, chopped
½ cup chopped celery
2 cloves garlic, sliced
1 (15-ounce) can diced tomatoes, undrained
½ teaspoon dried thyme leaves
¼ teaspoon dried oregano
¼ teaspoon cayenne pepper
DIRECTIONS

1) Heat oven to 400°F.
2) Cut squash in half lengthwise. Place cut side down on lightly greased baking sheet. Bake 55 minutes or until tender. Shred squash with a fork and transfer to large bowl.
3) In large non-stick skillet, over medium heat, cook sausage until browned; remove and set aside. Heat oil and cook bell pepper, onion and celery 7 minutes or until tender. Add garlic and cook until fragrant. Stir in tomatoes, thyme, oregano, cayenne pepper and turkey sausage. Bring mixture to a boil, reduce heat and simmer 10 minutes. Toss mixture with squash.

 

RECIPE NUTRITION INFORMATIONJennie O Make the Switch
PER SERVING
Calories 180
Protein 9g
Carbohydrates 17g
Fiber 1g
Sugars 3g
Fat 9g
Cholesterol 25mg
Sodium 610mg
Saturated Fat 2g
https://www.jennieo.com/recipes/1101-spaghetti-squash-turkey-jambalaya

Pan-Roasted Chicken with Vegetables and Herbs

January 18, 2017 at 6:00 PM | Posted in carrots, chicken, potatoes | Leave a comment
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Today’s Menu: Pan-Roasted Chicken with Vegetables and Herbs

 

 

 
For Breakfast this morning i prepared a Poached Egg that I served on a toasted Healthy Life Whole Grain English pan-roasted-chicken-with-vegetables-and-herbs-012Muffin. Topped it off with my morning cup of Bigelow Decaf Green Tea. It was a long night and morning around the house today. Mom got sick late last night, with an upset stomach. From around 11:00 last night until around 9:00 this morning, she couldn’t keep anything down. As the morning went on she was able to rest a bit. So between her and Dad it was very busy day. As sick as Mom was my Dad is in worse shape and getting worse every day. Dad is 95 with breathing difficulties and dementia. We have to do most everything for him and he’s starting to be more difficult to deal with thanks to the dementia. I t would be easier to handle all this if I wasn’t in a wheelchair, but that’s not going to change! So you do what you have to do to take care of your parents. Hopefully Mom will be back on her feet in a day or so, she’s feeling somewhat better. For Dinner I wanted to prepare a good and delicious hot meal tonight. So tonight I prepared Pan-Roasted Chicken with Vegetables and Herbs.

 

 

I wanted a good hearty comfort food for dinner after a long day so I went with a dish I haven’t made in a while, the pan-roasted-chicken-with-vegetables-and-herbs-001Pan Sauteed Chicken With Vegetables And Herbs. I Just love these one pan wonder meals! Boneless and Skinless Chicken Breasts, Herbs, Potatoes, and Carrots you know it has to be good! To prepare it I’ll need; Sea Salt, Black Pepper, Hungarian Paprika, All Purpose Flour, Chicken Breasts, Extra Light Olive Oil, Baby Gold Potatoes (cut in halves), Whole Baby Carrots, Swanson Chicken Stock, Lemon Juice, Fresh Oregano, and Fresh Thyme. If you’ve been looking for one delicious Chicken Dish for the family, this is it!

 

 

 

pan-roasted-chicken-with-vegetables-and-herbs-005
To prepare just Pre – Heat the oven to 350 degrees F. Then Season the chicken as desired and Coat with a Flour and Paprika mix. Heat the Extra Virgin Olive Oil in a oven-safe skillet over medium-high heat then add the Chicken and cook until it’s well browned on all sides. Remove the Chicken from the skillet.

 

 

 

 

pan-roasted-chicken-with-vegetables-and-herbs-006
Add the Potatoes to the skillet and cook for 5 minutes. Add the Carrots, Chicken Stock, Lemon Juice and Oregano and heat to boil and return the Chicken to the skillet. Cover the skillet. Time for the oven, Bake at 350 degrees F. for 20 minutes. Uncover the skillet and bake for 15 minutes or until the Chicken is cooked through and the Vegetables are tender. Sprinkle with the Thyme or any other fresh Herb.

 

 

 

 

pan-roasted-chicken-with-vegetables-and-herbs-009
The Chicken comes out super moist and with a fantastic flavor! The Seasoning, Herbs, and the Lemon Juice gives the Chicken that perfect flavor. The same with the Carrots and Potatoes which burst with flavor. I also baked a Loaf of Pillsbury French Bread. The original full recipe is at the end of the post. I changed a few things from the original recipe to suit our tastes and preferences. For dessert later a 100 Calorie Cup of Breyer’s Chocolate Ice Cream.

 

 

 

 
Pan-Roasted Chicken with Vegetables and Herbs
Chicken breasts, sautéed until golden brown in the skillet, are finished in the oven with potatoes, onions, carrots and fresh herbs.

Ingredients

1/4 cup all-purpose flourpan-roasted-chicken-with-vegetables-and-herbs-008
1/8 teaspoon ground black pepper
1/8 teaspoon paprika
3 pounds bone-in chicken breast half(about 4 breast halves)
2 tablespoons olive oil
2 small red onion, cut in quarters
1 pound new white potato, cut in quarters
8 ounces fresh baby carrots(about 16), green tops trimmed to 1-inch-long
1 1/2 cups Swanson® Chicken Stock
3 tablespoons lemon juice
1 tablespoon chopped fresh oregano leaves
1 teaspoon chopped fresh thyme leaves
How to Make It

Step 1 – Heat the oven to 350°F. Stir the flour, black pepper and paprika on a plate. Coat the chicken with the flour mixture.

Step 2 – Heat the oil in a 12-inch oven-safe skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on all sides. Remove the chicken from the skillet. Pour off any fat.

Step 3 – Add the onions and potatoes to the skillet and cook for 5 minutes, stirring occasionally. Add the carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet.

Step 4 – Roast for 25 minutes. Uncover the skillet.

Step 5 – Roast, uncovered, for 20 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme, if desired.
https://www.campbells.com/kitchen/recipes/pan-roasted-chicken-with-vegetables-herbs/

Kitchen Hint of the Day!

January 14, 2017 at 6:29 AM | Posted in Kitchen Hints | Leave a comment
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Use those Spices and Herbs….

 
Experiment with a variety of spices and herbs in your dishes to make them interesting. Create your own combination of Spices and Herbs you like and keep them in a spare salt shaker.

Soup Special of the Day! – Turkey Vegetable Stew

December 11, 2016 at 5:58 AM | Posted in Jennie-O Turkey Products | 2 Comments
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This week’s Soup Special of the Day is, Turkey Vegetable Stew. A Stew is a bit of stretch for the Soup Special of the Day but some do consider it a Soup, So I’m going with it! Plus its a mighty fine Stew! It’s made with JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins along with mushrooms, carrots, onion, celery, a little wine, and spices. Make your Soup of the Day a Stew! Enjoy and Make the Switch! https://www.jennieo.com/

 

 

 

Turkey Vegetable Stew

Stew is more than just a thick soup — it’s special. Especially this one. Aromatic, savory and packed to the brim with veggies, this hearty stew makes a great weeknight dinner at under 300 calories per serving.

INGREDIENTS

1 (20-ounce) package JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloinsturkey-vegetable-stew
½ cup all-purpose flour
1 tablespoon vegetable oil
2 cups sliced fresh mushrooms
1 cup chopped carrots
1 cup chopped onion
½ cup chopped celery
4 minced garlic cloves, divided
1 cup dry white wine
¼ cup tomato paste
1 tablespoon chopped fresh rosemary
¼ cup chopped fresh Italian parsley
1 teaspoon finely grated lemon zest
DIRECTIONS

1) Cube turkey tenderloin and toss in flour. In large saucepan, heat oil over medium-high heat. Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) Add mushrooms, carrots, onion, celery and 2 garlic cloves. Cook 5 minutes or until vegetables are softened, stirring occasionally. Add wine, tomato paste and rosemary. Bring to boil. Reduce heat to medium-low. Simmer, covered, 25 minutes or until vegetables are tender, stirring occasionally. Simmer, uncovered, 5 minutes or until thickened.
3) In small bowl combine parsley, remaining 2 garlic cloves and lemon zest. Sprinkle over turkey stew.

* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATIONJennie O Make the Switch
PER SERVING
Calories170
Protein17g
Carbohydrates14g
Fiber2g
Sugars3g
Fat2.5g
Cholesterol40mg
Sodium320mg
Saturated Fat0.5g
https://www.jennieo.com/recipes/555-turkey-vegetable-stew

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