Kitchen Hint of the Day!

August 2, 2019 at 6:09 AM | Posted in Kitchen Hints | 2 Comments
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Cutting back on salt in your cooking……….

Start by selecting reduced-sodium or no-salt-added canned soups and vegetables. Always check the Nutrition Facts Label for sodium and choose products with lower sodium content. Then season foods with herbs, spices, garlic, onions, peppers and lemon or lime juice to add flavor.

Kitchen Hint of the Day!

July 14, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Use those Herbs and Spices……………

Healthy meals do not have to be bland and boring. A simple way to incorporate more flavor into your dishes is to add dried spices or fresh herbs. They virtually have no calories, so seasoning your food properly maximizes flavor without adding more calories.

Sunday’s Chicken Dinner Recipe – Chicken Cacciatore

June 30, 2019 at 6:02 AM | Posted in Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is – Chicken Cacciatore. Chicken Breasts and Chicken Thighs are featured in this week’s recipe. Along with Red Bell Pepper Tomatoes, Mushrooms, Spices, Herbs, and White Wine it s one Comfort Food Sunday Meal! Keep the recipes coming! Enjoy and Make 2019 a Healthy One!

Chicken Cacciatore
Ingredients
2 cups All-Purpose Flour for coating
1/2 teaspoon Sea Salt
1/4 teaspoon Ground Black Pepper
2 Chicken Breasts and 4 Chicken Thighs, cut into pieces
2 tablespoons Extra Light Olive Oil
1 Onion, chopped
2 cloves Garlic, minced
1 Red Bell Pepper, chopped
1 (14.5 ounce) can Diced Italian Tomatoes
1/2 teaspoon dried Oregano
1 teaspoon dried Rosemary, crushed
1/4 cup coarsely chopped fresh Basil Leaves
1/2 cup White Wine
2 cups fresh Mushrooms, quartered
Sea Salt and Pepper to taste

Directions
1 – Combine the flour, salt and pepper in a plastic bag. Shake the chicken pieces in flour until coated. Heat the oil in a large skillet (one that has a cover/lid). Fry the chicken pieces until they are browned on both sides. Remove from skillet.
2 – Add the onion, garlic and bell pepper to the skillet and saute until the onion is slightly browned. Return the chicken to the skillet and add the tomatoes, oregano, rosemary, basil, and wine. Cover and simmer for 30 minutes over medium low heat.
3 – Add the mushrooms and salt and pepper to taste. Simmer for 10 more minutes. Dinner is served!

Kitchen Hint of the Day!

June 28, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Save time when cooking……..

Clean all your produce ahead of time.Trim your produce first if you can, like taking tops off root vegetables or cutting up the lettuce, then wash it after. This means there’s less to wash, and you can then wash what you need in one go. Combining things in a colander for rinsing can also reduce water usage. Also have all your Spices and Herbs ready before you begin cooking.

Diabetic Dish of the Week – PACIFIC OCEAN SALMON WITH FRESH VEGETABLES

June 25, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is a PACIFIC OCEAN SALMON WITH FRESH VEGETABLES. The recipe calls for California King Salmon fillets with a Balsamic Marinade along with Fresh Vegetables. The recipe is from one of my favorite sites, the Diabetic Gourmet Magazine website. At the Diabetic Gourmet site you’ll find a huge selection of Diabetic Friendly Recipes so check it out today. So Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

PACIFIC OCEAN SALMON WITH FRESH VEGETABLES
Ingredients

4 fresh California King Salmon fillets (six-ounce)
For Balsamic Marinade

1/3 cup olive oil
3 Tbsp. balsamic vinegar
3 Tbsp. seasoned rice wine vinegar
1 Tbsp. Dijon mustard
2 cloves of garlic, crushed
1/2 tsp. salt
1/4 tsp. coarsely ground pepper
1/4 tsp. crushed red pepper
For Vegetables

3/4 lbs.(about 4 cups) broccoli florets with 2-1/2 inch stems
1 cup roma tomatoes, diced
1/3 cup red onion, diced
2 Tbsp. capers
2 Tbsp. fresh basil leaves, chopped
2 Tbsp. fresh dill, chopped

Directions

1 – Rinse salmon fillets and pat dry. Set the fillets aside.
2 – Prepare Balsamic Marinade: In a small bowl whisk together oil, vinegar, mustard, garlic, salt, black and red pepper. Remove 1/4 cup marinade to baste the salmon while grilling or broiling.
3 – For Vegetables: Steam broccoli about 5 minutes or until crisp-tender. Rinse with cold water. Place in a large bowl with tomatoes, onions, capers, basil, and dill. Pour remainder of marinade over the vegetables in a bowl and marinade.
4 – To Finish: Grill or broil salmon and serve fish over room-temperature vegetables (prepared above).

Recipe Yield: Servings: 4

NUTRITIONAL INFORMATION PER SERVING:
Calories: 455
Fat: 24 grams
Sodium: 487 milligrams
Cholesterol: 84 milligrams
Protein: 50 grams
Carbohydrates: 11 grams

https://diabeticgourmet.com/diabetic-recipes/pacific-ocean-salmon-with-fresh-vegetables

It’s Chili, Chowder, or Stew Saturday – Italian Meatball and Vegetable Soup

June 22, 2019 at 6:02 AM | Posted in CooksRecipes, 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 Italian Meatball and Vegetable Soup. Home made Meatballs, Tomatoes, Carrots, Onions, and Spices are just some of the ingredients that you’ll be using to make this week’s recipe. This is one hearty Soup Dish! You can find this recipe at the CooksRecipes website where you’ll find a huge selection of recipes to please all tastes so be sure to check it out before planning your next Meal. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Italian Meatball and Vegetable Soup
This hearty Italian meatball and vegetable soup is sure to become a favorite on the family menu.

Recipe Ingredients:
1 pound lean ground beef
1/2 cup fresh bread crumbs
1/3 cup freshly grated Parmesan cheese
1 tablespoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon salt
6 cups beef broth
1 (28-ounce) can Italian-style tomatoes, with juice and crushed
6 carrots, thinly sliced
4 medium potatoes, peeled, diced
1 large onion, chopped
4 large garlic cloves, finely minced
2 teaspoons dried thyme
2 teaspoons dried basil
1 bay leaf
Salt and freshly ground black pepper to taste
Additional freshly grated Parmesan for accompaniment

Cooking Directions:
1 – Combine ground beef, fresh bread crumbs, grated Parmesan cheese, 1 tablespoon parsley, 1 teaspoon dried oregano and 1 teaspoon salt in large bowl and blend well. Using moistened hands, shape mixture into 1-inch diameter meatballs.
2 – Bring broth to boil in heavy large Dutch oven over high heat. Drop in meatballs and cook 5 minutes. Add tomatoes, carrots, potatoes, onions, garlic, dried thyme and basil. Reduce heat to medium. Simmer soup uncovered until meatballs and vegetables are cooked through and tender, about 40 minutes. Season with salt and pepper.
3 – Ladle soup into bowls and pass additional Parmesan.

Makes 4 to 6 servings.

https://www.cooksrecipes.com/soup/italian-meatball-and-vegetable-soup-recipe.html

Ohio Festivals June 20-23, 2019

June 19, 2019 at 6:03 AM | Posted in Festivals | Leave a comment
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June 20-22, 2019 London Strawberry Festival – London, Ohio
The community is to be decorated in a strawberry theme. Event includes a strawberry shortcake tent, parade, nightly entertainment, and a car show benefiting Cystic Fibrosis.
https://www.londonstrawberryfestival.com/

 

June 22-23, 2019 Mulberry Creek Herbfair – Huron, Ohio
Enjoy herbal foods, plants and vendors at the herb farm’s annual fair. This year’s focus will be on ‘France: Food, Wine & Culture’
https://mulberrycreek.com/Events/index.html

It’s Chili, Chowder, or Stew Saturday – Turkey Vegetable Stew

June 8, 2019 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Turkey Vegetable Stew. This week’s recipe comes from the Jennie – O Turkey website. To make the Turkey Vegetable Stew you’ll be using the JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins along with Vegetables, Herbs, and Spices. You can find this recipe at the Jennie – O Turkey website. So Enjoy and Make 2019 a Healthy One! 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 Tenderloins
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 INFORMATION
PER SERVING

Calories 170
Protein 17g
Carbohydrates 14g
Fiber 2g
Sugars 3g
Fat 2.5g
Cholesterol 40mg
Sodium 320mg
Saturated Fat 0.5g

https://www.jennieo.com/recipes/555-turkey-vegetable-stew

Wild Idea Buffalo Recipe of the Week – KOFTA KEBABS

June 5, 2019 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 – KOFTA KEBABS. Perfect Appetizer or that Main Dish for Dinner. Made using Wild Idea Buffalo Ground Chuck along with Spices, and Shallot. Also they’ve included the recipe for the Tzatziki Sauce with ingredients of; Cucumber, fresh Dill, Cilantro, Garlic, Yogurt, and Lemon Juice. You can find this recipe or purchase the Wild Idea Buffalo Ground Chuck along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

 

 

 

KOFTA KEBABS
Aromatic herbs and the slightly sweet, clean goodness of Wild Idea’s grass-fed/finished Ground Chuck makes for a winning combination. This recipe makes a wonderful appetizer or could also be served as an entrée.

Ingredients:

3 – tablespoons olive oil
1 – pound ground chuck
½ – cup minced shallot
1 – cup chopped parsley
1 – teaspoon salt
1 – teaspoon black pepper
½ – teaspoon allspice
1 – teaspoon chili flake
1 – teaspoon cardamom
1 – teaspoon cumin
pinch – paprika
zest – of one lemon
skewers soaked in water

Preparation:

1 – Add two tablespoons olive oil to a bowl and crumble in Ground Chuck and remaining ingredients.
2 – Mix together until well incorporated.
3 – Divide between 16 skewers and form meat around skewer.
4 – Place in the freezer for 1 hour or refrigerate for two plus hours.
In a large skillet over medium high heat add the remaining tablespoon of olive oil.
5 – Add kebob skewers and brown on each side for 1minute or until meat is browned. Turn and repeat on other side.
6 – Turn kabobs on their edges, leaning first up to edge of pan and lightly brown for 30 seconds. Repeat and do other edge.
7 – Remove from heat and serve.
Accompany Kofta Kebobs with pita bread, sugar snap peas, cucumbers, baby arugula and Tzatziki Sauce.

Tzatziki Sauce

My version of this Middle Eastern favorite dipping sauce. Adjust ingredients to your preference.

½ – cucumber, half peeled, chopped
2 – tablespoons fresh dill
½ – cup cilantro
1 or 2 – cloves garlic
1½ – cups whole fat yogurt
2 – tablespoons fresh lemon juice

Preparation:

*Process cucumber, dill, cilantro and garlic in food processor. *Pour cucumber mixture through cheesecloth lined strainer to remove water. *Transfer solid cucumber mixture to a bowl and add yogurt and lemon juice. Stir to incorporate. *Season to taste. Chill to set.
https://wildideabuffalo.com/blogs/recipes/kofta-kebabs

Quick Dinner Recipes for Busy Families

May 29, 2019 at 6:03 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Quick Dinner Recipes for Busy Families. Delicious and Healthy Quick Dinner Recipes for Busy Families with recipes like; Quinoa Veggie Burger, Shrimp Fried Rice, and Maple-Chili Glazed Pork Medallions. Find these recipes and more all at thew EatingWell website. Plus don’t forget to subscribe to one of my favorite Cooking Magazines, the EatingWell Magazine. So Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Quick Dinner Recipes for Busy Families
20 weeknight-friendly dinner recipes for a month of easy meals.

Quinoa Veggie Burger
Even meat-lovers will crave this vegetarian burger: toasted pecans, mushrooms, Cheddar cheese, fresh herbs and red quinoa pack this recipe full of delicious flavor. Red quinoa gives the burgers the perfect color, but white quinoa is fine too. These quinoa veggie burger patties hold together well for freezing, making for a quick and easy meal. Defrost overnight in the refrigerator before cooking. Serve with your favorite burger garnishes……

Shrimp Fried Rice
This healthy shrimp fried rice recipe is packed with vegetables and makes 4 generous servings, so you’ll need to use a large skillet that is at least 12 inches wide. A large wok also works well. If you have cooked rice on hand, omit Step 1 and add 2 1/2 cups cooked rice to the pan in Step 5……….

Maple-Chili Glazed Pork Medallions
Pork medallions are quick and easy to prepare, and are particularly tasty with a maple-chili glaze……….

* Click the link below to get all the Quick Dinner Recipes for Busy Families
http://www.eatingwell.com/recipes/22353/cooking-methods-styles/quick-easy/dinner/busy-families/slideshow/quick-dinner-recipes-for-busy-families/

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