3 Bean Turkey Chili

March 30, 2019 at 6:37 PM | Posted in Bush's, chili, Jennie-O, Jennie-O Turkey Products, spices and herbs | Leave a comment
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Today’s Menu: 3 Bean Turkey Chili

 

To start my Saturday morning off I prepared a Poached Egg, heated up 2 Johnsonville Turkey Breakfast Sausage Links, toasted a Thomas Light 100% Multi Grain English Muffin. Also had my morning cup of Bigelow Decaf Green Tea. Cloudy and raining on and off all day, 61 degrees. My Sinus Headache is a bit better but still annoying. Did a couple of loads of laundry after Breakfast and went and picked up Breakfast for Mom at McDonald’s. After Lunch I cleaned the oven, microwave, and the fridge. I’m making my 3 Bean Turkey Chili for Dinner! I had prepared the Turkey and mixed the Beans last night. So this morning I had the Crock Pot set up and ready along having the Turkey and Beans. So for Dinner its my 3 Bean Turkey Chili for Dinner tonight.

 

 

 

 

As I said I prepared the Beans and Ground Turkey last night. To prepare the Turkey, I started by browning the Jennie -O Ground Turkey. Using a large skillet sprayed with Pam Cooking Spray and 1 tablespoon of Extra Virgin Olive Oil. Preheat the skillet on medium heat. When heated I add the Ground Turkey and all the Seasonings and Tomato Paste, stirring often. When the Turkey has browned I put it in a large plastic container and on into the fridge after it had cooled a bit. Next I opened all 3 cans of Bush Beans into a large bowl and stirred until mixed. Stored them in a bowl and in the fridge also.

 

 

 

 

Then this morning I added everything to the Crock Pot. I also added a 1/2 cup of Water, stirred twice, and put the lid on the Crock Pot and set on low for 5-6 hours. Set it and forget it! The full recipe and list of ingredients is at the end of the post. Then sit back and enjoy the aroma, that usually starts after an hour or so of simmering! I love a thick Chili and this one works! The Jennie – O Ground Turkey combined with all those Beans and Spices is a perfect match.

 

 

 

 

 

I just love the aroma of the simmering Chili, that usually starts after an hour or so of simmering! I love a thick Chili and this one works! The Jennie – O Ground Turkey combined with all those Beans and Spices is a perfect match. Served it topped with some Sargento Reduced Fat Shredded Sharp Cheddar Cheese and a couple of shakes of Frank’s Red Hot Sauce. I’ll be using the Leftover Chili in a couple of different ways for the couple of days, can’t wait! Chili is even better after sitting in the fridge for a day! I also made some Cornbread Ears. It’s normal baked Cornbread but in a cast iron baking mold in the shape of Ears of Corn. I used Martha White Corn Meal Mix. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.

 

 

 

 

 

3 Bean Turkey Chili

Ingredients
1 lb. package Jennie – O Extra Lean Ground Turkey Breast
2 Cans (6 oz.) Hunt’s Tomato Paste
1 Can (16 oz.) Bush’s Chili Beans (Red Beans)
1 Can (16 oz.) Bush’s Chili Beans ( Kidney Beans)
1 Can (16 oz.) Bush’s Chili Beans (Great Northern Beans), drained and rinsed
1 Packet McCormick Chili Mix
1/2 Red Onion (medium), Chopped or Minced
1 Jalapeno Pepper, Unseeded and Chopped
4 Cloves Minced Garlic
1/2 Tsp Ground Cocoa Chili Blend (McCormick)
1/2 Tsp Ground Chipotle Chili Pepper (McCormick)
2 Tbs. Ground Roasted Cumin
2 Tsps Ground Cinnamon
1 Tbs of Cilantro Leaves
5 Dashes of Frank’s Hot Sauce or to taste.
1/2 Cup of Water
Shredded Cheese, I use Grated Dutch Gouda or Sargento Reduced Fat Shredded Cheddar Cheese (Topping)
Oyster Crackers
Frank’s Hot Sauce or to taste.

Directions:
*Brown Turkey in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Add all remaining spices and ingredients except 1 can of the tomato paste and water.
*ADD to slow cooker and add in the remaining 1 can of tomato paste and 1/2 cup of water.
*COVER with lid. Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).

*Serve in bowl or mug with cheese and oyster crackers, A Tablespoon of fat-free sour cream, Chopped Onions, or serve with some home made cornbread.

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It’s Chili, Chowder, or Stew Saturday – CABBAGE AND TURKEY RAGOUT

March 16, 2019 at 5:02 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for CABBAGE AND TURKEY RAGOUT. Delicious and Diabetic Friendly recipe for CABBAGE AND TURKEY RAGOUT. Ground Turkey and a variety of Vegetables and Spices make up this Dish. Its from one of my favorite sites, the Diabetic Gourmet Magazine website. At the Diabetic Gourmet site you’ll find a huge selection of Diabetic Recipes. Check it out today. So Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

CABBAGE AND TURKEY RAGOUT
Ingredients

1 lb. ground turkey
1 large onion, chopped
6 cloves garlic, minced
3 medium carrots, thinly sliced
2 medium stalks celery, thinly sliced
2 medium green bell peppers, diced
1 small green cabbage, chopped
1 (28 oz.) can no salt added diced tomatoes
3/4 cup reduced-fat, reduced-sodium chicken broth
1 Tbsp. vinegar
1 tsp. dried thyme
1 tsp. dried basil
1/4 tsp. cayenne or red pepper, or to taste
Salt and freshly ground black pepper

Directions

1 – In large pot over medium-high heat saute turkey, onion, garlic, carrots, celery and peppers about 12-14 minutes or until turkey is no longer pink.
2 – Stir in remaining ingredients. Cover and bring to a boil. Uncover and let simmer about 15 minutes or until vegetables are tender.
3 – Serve hot over whole-wheat wide noodles.

Recipe Yield: Yield: 6 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 203
Fat: 7 grams
Saturated Fat: 2 grams
Fiber: 6 grams
Sodium: 208 milligrams
Protein: 18 grams
Carbohydrates: 21 grams
https://diabeticgourmet.com/diabetic-recipes/cabbage-and-turkey-ragout

Kitchen Hint of the Day!

March 8, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Don’t add the herbs yet………

When making homemade Pizza keep this in mind – Once the pizza comes out of the oven toss on some fresh herbs, fresh tomatoes, parmesan or cracked peppers. The residual heat will partially cook fresh herbs, bringing their flavor to the pizza without losing some of their more delicate flavors and aromas.

Kitchen Hint of the Day!

March 5, 2019 at 6:00 AM | Posted in Kitchen Hints | 4 Comments
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Use the herbs…..

Toss whole leaves of fresh herbs into salads as a green. Basil and Mint work well.

Kitchen Hint of the Day!

February 28, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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When adding Dried Herbs or Fresh Herbs……….

Add dried herbs at the beginning of your cooking, and fresh herbs at the end.

Diabetic Dish of the Week – Roasted Eggplant Rolls

February 26, 2019 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 – Roasted Eggplant Rolls. The perfect Appetizer, it’s only 77 calories and 12 carbs per serving (2 rolls with 2 tablespoons pasta sauce) Along with 2 Egg Plants you’ll need Cream Cheese, Sour Cream, Green Onion, Dried Tomatoes, Spinach Leaves, Herbs, and Pasta Sauce. The recipe is from one of my favorite sites, the Diabetes Self Management website. At the Diabetes site you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes Management Tips, Diabetes News, and much more so check it out today! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Roasted Eggplant Rolls
These eggplant rolls are pretty on a serving platter, full of herbs to make it the perfect Italian dish, and pair excellently with warmed pasta sauce.

Ingredients
2 medium eggplants (3/4 pound each)
2 tablespoons lemon juice
1 teaspoon olive oil
4 tablespoons (2 oz) fat-free cream cheese
2 tablespoons fat-free sour cream
1 green onion, minced
4 sun-dried tomatoes (packed in oil), rinsed, drained and minced
1 clove garlic, minced
1/4 teaspoon dried oregano
1/8 teaspoon black pepper
16 fresh stemmed spinach leaves
1 cup meatless pasta sauce

Directions
1. Preheat oven to 450 F. Spray 2 nonstick baking sheets with non-stick cooking spray; set aside. Trim ends from eggplants. Cut eggplants lengthwise into 1/4-inch-thick slices. Discard outside slices that are mostly skin (You will have about 16 slices total). Arrange slices in single layer on prepared baking sheets.

2. Combine lemon juice and olive oil in small bowl; brush lightly over both sides of eggplant slices. Bake 22 to 24 minutes or until slightly golden brown, turning once. Transfer eggplant slices to plate; cool.

3. Meanwhile, stir together cream cheese, sour cream, green onion, sun-dried tomatoes, garlic, oregano, and pepper in small bowl until blended.

4. Spread about 1 teaspoon cream cheese mixture evenly over each eggplant slice. Arrange spinach leaf on top, leaving 1/2-inch border. Roll up, beginning at small end. Lay rolls, seam side down, on serving platter. If making ahead, cover and refrigerate up to 2 days. Bring to room temperature before serving. Serve with warmed pasta sauce.

Yield: 8 servings (16 rolls).

Serving size: 2 rolls with 2 tablespoons pasta sauce.

Nutrition Facts Per Serving:
Calories: 77 calories, Carbohydrates: 12 g, Protein: 3 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 213 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/snacks-appetizers/roasted-eggplant-rolls/

Healthy Spring Chicken Recipes

February 16, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Spring Chicken Recipes. Delicious and Healthy Spring Chicken Recipes with recipes like; Chicken and Dumplings, Caribbean Jerk Chicken Pizza, and Mustard-Maple Chicken with Wild Rice Pilaf. Plus you can subscribe to one of my favorite Magazines, the EatingWell Magazine. Each issue is full of great recipes! Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Spring Chicken Recipes
Find healthy, delicious spring chicken recipes, from the food and nutrition experts at EatingWell.

Chicken and Dumplings
Whole-wheat pastry flour gives the dumplings in this healthy recipe a prominent nuttiness that totally fits in with the savory chicken stew……….

Caribbean Jerk Chicken Pizza
These Caribbean-inspired pizzas are topped with jerk chicken, sweet mango, tangy pineapple, and spicy jalapeño and are grilled, rather than baked, for a quick and healthy meal!……..

Mustard-Maple Chicken with Wild Rice Pilaf
This slow-cooker meal is simple to prepare and will elicit rave reviews from everyone at your table. The wild rice pilaf is started early in the slow cooker and followed up by the chicken and sweet and tangy maple-mustard sauce. It’s a mouthwatering combination!……..

* Click the link below to get all the Healthy Spring Chicken Recipes
http://www.eatingwell.com/recipes/21149/seasonal/spring/dinner/chicken/

Diabetic Dish of the Week – BEEF RIBEYE AND ROOT VEGETABLES

February 12, 2019 at 6:02 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 – BEEF RIBEYE AND ROOT VEGETABLES. Beef Ribeye Roast served with Baking Potatoes, Sweet Potatoes, and Onions. The Dish is 406 calories and 24 net carbs per serving! It’s from another one of my favorite sites, the Diabetic Gourmet Magazine website. The Diabetic Gourmet site has a huge selection of Diabetic Friendly Recipes so check it out today! Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

BEEF RIBEYE AND ROOT VEGETABLES

Ingredients

1 beef ribeye roast, small end, (about 4 to 6 pounds)
2 tablespoons vegetable oil
3 to 4 medium baking potatoes, cut into quarters (about 4-1/2 cups)
2 large sweet potatoes, cut in half, then cut into quarters (about 4-1/2 cups)
4 to 5 small onions, cut in half (about 3 cups)

Seasoning:
3 tablespoons minced fresh rosemary or 1 tablespoon dried rosemary
6 cloves garlic, minced
1-1/2 teaspoons salt
1-1/2 teaspoons dry mustard
1-1/2 teaspoons cracked black pepper

Directions

1 – Heat oven to 350F. Combine seasoning ingredients; press 3 tablespoons mixture evenly onto all surfaces of beef roast. Combine remaining seasoning mixture with oil in large bowl; set aside.
2 – Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 350F oven 1-3/4 to 2 hours for medium rare; 2 to 2-1/2 hours for medium doneness.
3 – Meanwhile add vegetables to seasoning mixture in bowl; toss to coat. Transfer vegetables to metal baking pan. Place in oven with beef roast and roast 1-1/2 to 2 hours or until vegetables are tender, stirring once.
4 – Remove roast when meat thermometer registers 135F for medium rare; 150F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10F to reach 145F for medium rare; 160F for medium.)
5 – Carve roast into slices. Serve with vegetables.

Recipe Yield: Makes 8 to 10 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 403
Fat: 14 grams
Saturated Fat: 4 grams
Fiber: 3.7 grams
Sodium: 54 milligrams
Cholesterol: 91 milligrams
Protein: 41 grams
Carbohydrates: 28 grams
https://diabeticgourmet.com/diabetic-recipes/beef-ribeye-and-root-vegetables

One of America’s Favorites – Ranch Dressing

February 11, 2019 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Homemade ranch dressing

Ranch dressing is a type of salad dressing made of some combination of buttermilk, salt, garlic, onion, mustard, herbs (commonly chives, parsley, and dill), and spices (commonly black pepper, paprika, and ground mustard seed), mixed into a sauce based on mayonnaise, or another oil emulsion. Sour cream and yogurt are sometimes used in addition to or as a substitute for buttermilk and mayonnaise. Ranch dressing has been the best-selling salad dressing in the United States since 1992, when it overtook Italian dressing. It is also popular in the US as a dip and flavoring for chips and other foods. In 2017, forty percent of Americans named ranch as their favorite dressing.

In the early 1950s, Steve Henson developed what is now known as ranch dressing while working as a plumbing contractor for three years in the remote Alaskan bush. In 1954, he and his wife Gayle opened Hidden Valley Ranch, a dude ranch at the former Sweetwater Ranch on San Marcos Pass in Santa Barbara County, California, where they served it to customers. It became popular, and they began selling it in packages for customers to take home, both as a finished product and as packets of seasoning to be mixed with mayonnaise and buttermilk. As demand grew, they incorporated Hidden Valley Ranch Food Products, Inc., and opened a factory to manufacture it in larger volumes, which they first distributed to supermarkets in the Southwest, and eventually, nationwide. In October 1972, the Hidden Valley Ranch brand was bought by Clorox for $8 million.

Kraft Foods and General Foods responded with similar dry seasoning packets labeled as “ranch style”. As a result, they were both sued for trademark infringement by the Waples-Platter Companies, the Texas-based manufacturer of Ranch Style Beans (now part of ConAgra Foods), even though Waples-Platter had declined to enter the salad dressing market itself out of fear that the tendency of such products to spoil rapidly would damage its brand. The case was tried before federal judge Eldon Brooks Mahon in Fort Worth, Texas, in 1976. Judge Mahon ruled in favor of Waples-Platter in a lengthy opinion which described the various “ranch style” and “ranch” products then available, of which many had been created to compete against Hidden Valley Ranch. Judge Mahon specifically noted that Hidden Valley Ranch and Waples-Platter had no dispute with each other (though he also noted that Hidden Valley Ranch was simultaneously suing General Foods in a separate federal case in California). The only issue before the Texas federal district court was that Waples-Platter was disputing the right of other manufacturers to compete against Hidden Valley Ranch by using the label “ranch style”.

Meanwhile, Clorox reformulated the Hidden Valley Ranch dressing several times to make it more convenient for consumers. The first change was to include buttermilk flavoring in the seasoning, meaning much less expensive regular milk could be used to mix the dressing instead. In 1983, Clorox developed a more popular non-refrigerated bottled formulation. As of 2002, Clorox subsidiary Hidden Valley Ranch Manufacturing LLC produces ranch packets and bottled dressings at two large factories, in Reno, Nevada, and Wheeling, Illinois.

During the 1980s, ranch became a common snack food flavor, starting with Cool Ranch Doritos in 1987, and Hidden Valley Ranch Wavy Lay’s in 1994.

During the 1990s, Hidden Valley had three kid-oriented variations of ranch dressing: pizza, nacho cheese, and taco flavors.

A mixed salad with German “Würziges Ranch-Dressing”

Ranch dressing is common in the United States as a dipping sauce for broccoli, carrots and celery as well as a dip for chips and “bar foods” such as french fries and chicken wings. It is also a common dipping sauce for fried foods such as fried mushrooms, fried zucchini, fried pickles, jalapeno poppers, onion rings, chicken fingers, and hushpuppies. In addition, ranch dressing is used on pizza, pickles, baked potatoes, wraps, tacos, pretzels, and hamburgers.

In Germany, Kühne produces a product labeled as Würziges Ranch-Dressing (literally “spicy ranch dressing”). It is based on the common recipe but contains additional tomatoes, red bell peppers, and red pepper. Its color is not white but looks like cocktail sauce.

Ranch dressing is produced by many manufacturers, including Hidden Valley, Ken’s, Kraft, Litehouse, Marie’s, Newman’s Own, and Wish-Bone.

 

Sunday’s Chicken Dinner – Diabetic Grilled Chicken Recipe

February 10, 2019 at 6:02 AM | Posted in chicken, diabetes friendly, Diabetes Self Management, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner recipe is – Diabetic Grilled Chicken Recipe. You’ll be using Boneless, Skinless Chicken Breasts along with an assortment of Herbs and Spices. Prepared on the Grill or in the Oven. The Dish is 144 calories and 1 carb per serving! The recipe is off the Diabetes Self Management website where you’ll find a huge selection of Diabetic Friendly Recipes. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Diabetic Grilled Chicken Recipe
Ingredients
1 1/2 pounds boneless, skinless chicken breasts
1/4 cup olive oil
1/2 cup balsamic vinegar
1 tablespoon (or 3 cloves) minced garlic
1/2 teaspoon dry parsley
1 teaspoon dry rosemary
3/4 teaspoon dry sage
1 teaspoon dry thyme
1 teaspoon salt
1/2 teaspoon coarse ground pepper

Directions
1 – Place chicken in a zip-top bag. In a small bowl, whisk together remaining ingredients and pour over chicken. Seal bag tightly and shake gently to coat chicken well. Allow chicken to marinate in the refrigerator for at least 2 hours, shaking bag gently twice during marinating to recoat chicken.

2 – After chicken has marinated, discard remaining marinade. Preheat grill to medium-high heat, or preheat oven broiler. Grill or broil chicken about 8–10 minutes per side, or until chicken is no longer pink and the juices are clear (cooking time may vary depending on the thickness of the meat).

Yield: 6 servings. Serving size: 4 ounces.

Nutrition Facts Per Serving:
Calories: 144 calories, Carbohydrates: 1 g, Protein: 26 g, Fat: 4 g, Saturated Fat: 1 g, Sodium: 188 mg, Fiber: <1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/herb-marinated-chicken/

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