“Meatless Monday” Recipe of the Week – Hearty Corn Cakes

February 5, 2018 at 7:30 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Hearty Corn Cakes. Made using Splenda® Granulated No Calorie Sweetener. There’s several versions of this recipe across web, I’m going with one from the CooksRecipes website. The Cooks site has a huge selection of delicious and healthy recipes! So Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

 

Hearty Corn Cakes
These corn cakes are a terrific way to start your morning, or an accompaniment to any meal as a replacement for bread. Great with Vegetarian Chili.

Recipe Ingredients:
1 1/4 cups all-purpose flour
7 tablespoons Splenda® Granulated No Calorie Sweetener
3/4 cup stone ground yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1 cup skim milk
1 tablespoon honey
1/4 cup canola oil
2 large egg whites

Cooking Directions:
1 – Preheat oven to 400°F (205°C). Grease muffin cups with non-stick cooking spray butter flavor.
2 – In large bowl, combine dry ingredients and make well. In small bowl, mix milk, honey, oil, and egg whites.
3 – Add liquid ingredients to dry ingredients and stir just until combined.
4 – Pour 1/4 cup batter into greased cups.
5 – Lightly spray (one spray) tops of batter with non-stick cooking spray.
6 – Bake until wooden pick comes out clean, about 15 to 20 minutes.
Makes 12 servings.

Variation Suggestions: Add 1 cup frozen corn kernels to batter, or add 1 (4-ounce) can diced mild green chiles, drained.

Nutritional Information Per Serving: Calories: 140; Calories from Fat: 45; Total Fat: 5g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 160 mg; Total Carbs: 19g; Dietary Fiber: 1g; Sugars: 3g; Protein: 3g.

https://www.cooksrecipes.com/diabetic/hearty_corn_cakes_recipe.html

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Walnut Crusted Baked Salmon w/ Red Potatoes/Asparagus and Baked Multi Grain Bread

January 26, 2018 at 5:47 PM | Posted in fish, salmon, seafood | Leave a comment
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Today’s Menu: Walnut Crusted Baked Salmon w/ Red Potatoes/Asparagus and Baked Multi Grain Bread

 

 

For Breakfast I toasted a couple of Eggo Whole Grain Eggo’s and had a cup of Bigelow Decaf Green Tea. Not bad at all this morning at 33 degrees. For the day we had a high of 58 degrees and sunny! After Breakfast I went to Meijer and stopped and had the Car Washed. Back at home got a few things done in and around the house taken care of. For Dinner tonight, what i was planning to have last night. I prepared a Walnut Crusted Baked Salmon w/ Red Potatoes/Asparagus and Baked Multi Grain Bread.

 

 

 

I purchased the fresh Atlantic Salmon from the Kroger Seafood Department. I had it in the freezer and let it thaw overnight in the fridge. I’m going to prepare it using the Walnut Crusted Baked Salmon recipe. I haven’t had Salmon or used this recipe in a while. To make I’ll need; Salmon Fillets (4 ounces each), 4 teaspoons Dijon Mustard, 4 teaspoons Honey, 2 slices Whole Grain Bread (torn into pieces), 3 tablespoons finely chopped Walnuts, 2 teaspoons Extra Light Olive Oil, and 1/2 teaspoon Dried Thyme. To prepare it; Start by preheating the oven to 400°. Place the Salmon on a baking sheet coated with Pam cooking spray. Mix the Mustard and Honey; brush over the Salmon. Next I placed the Bread in a food processor; pulse until coarse crumbs form. Transfer to a small bowl. Stir in Walnuts, Olive Oil and Thyme; press it onto the Salmon Fillet.

 


Bake 12-15 minutes or topping is lightly browned and fish just begins to flake easily with a fork. The Salmon came out perfect, moist and delicious. The Walnut Crust is perfect for the Salmon. The Walnuts, Honey, Dijon Mustard, Thyme, and fresh Bread Crumbs all combine perfectly. Love this recipe.

 

 

 

 

For a side I prepared a Red Potato and Cut Asparagus Skillet. I’ll need A bag of Petite Red Potatoes, a small bunch of Asparagus, Ground Garlic Salt, Dried Parsley, McCormick Grinder Sea Salt and Grinder Peppercorn Medley, and Extra Light Olive Oil.

 

 

 

 

 

I grabbed a Cast Iron Skillet and sprayed it with a light coat of Pam Non Stick Cooking Spray and added a tablespoon of the Extra Light Olive Oil. Preheated the Skillet on medium heat. Next I quartered the Red Potatoes, putting them in a large bowl. Seasoned them with the Garlic salt, Dried Parsley, Grinder Sea Salt and Peppercorn Medley, and 1 tablespoon of the Extra Light Olive Oil. Mixed them with the Seasoning until the Potatoes were Seasoned on all sides. I then added them to the preheated Cast Iron Skillet.

 

 

 

As the Potatoes were cooking I got the Asparagus ready. I kept the Asparagus bundled up and washed them off in cold water. Shook them dry and trimmed them. i cut the Spears into 3 pieces. Then lightly seasoned them with the McCormick Grinders of Sea Salt and Peppercorn Medley. I then added them to the Skillet of Red Potatoes. Stirred until mixed with the Potatoes and continued cooking until done.

 

 

 

 

The Red Potato and Asparagus Skillet came out delicious. Good Seasoning and the two worked great with each other. I also baked a loaf of Multi Grain Bread. I tried a new kind that I picked up at the Meijer Bakery. For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

 

Walnut-Crusted Salmon

Ingredients:

4 salmon fillets (4 ounces each)
4 teaspoons Dijon mustard
4 teaspoons honey
2 slices whole wheat bread, torn into pieces
3 tablespoons finely chopped walnuts
2 teaspoons canola oil
1/2 teaspoon dried thyme

Directions:

Preheat oven to 400°. Place salmon on a baking sheet coated with cooking spray. Mix mustard and honey; brush over salmon. Place bread in a food processor; pulse until coarse crumbs form. Transfer to a small bowl. Stir in walnuts, oil and thyme; press onto salmon.
Bake 12-15 minutes or topping is lightly browned and fish just begins to flake easily with a fork. Yield: 4 servings.
Nutritional Facts
1 fillet equals 295 calories, 17 g fat (3 g saturated fat), 57 mg cholesterol, 243 mg sodium, 13 g carbohydrate, 1 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.

http://www.tasteofhome.com/recipes/walnut-crusted-salmon

Honey Kissed Turkey Sausage Biscuit

December 29, 2017 at 6:19 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I’m passing along a 2nd Jennie – O Turkey Recipe, Honey Kissed Turkey Sausage Biscuit. This one uses JENNIE-O® Lean Turkey Breakfast Sausage Patties, which I love! You’ll just need 2 more ingredients to make this recipe; Buttermilk Biscuits and Honey. Perfect for Breakfast, Lunch, Brunch or any meal. You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O Turkey website. Enjoy and Make the Switch! https://www.jennieo.com/

 

Honey Kissed Turkey Sausage Biscuit
This kid-friendly breakfast treat is great for kids of any age. With a quick, easy-to-follow recipe and under 300 calories per serving, you can get the kids filled and out the door in no time!

INGREDIENTS
½ (12-ounce) package JENNIE-O® Lean Turkey Breakfast Sausage Patties
6 buttermilk biscuits
2½ tablespoons honey
DIRECTIONS
Cook sausage as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer; set aside.
Split biscuits. Drizzle honey on sausage patty. Place patty on split biscuit.

DIRECTIONS
1) Cook sausage as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer; set aside.
2) Split biscuits. Drizzle honey on sausage patty. Place patty on split biscuit.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 200
Protein 7g
Carbohydrates 24g
Fiber 0g
Sugars 8g
Fat 8g
Cholesterol 20mg
Sodium 550mg
Saturated Fat 1.5g

https://www.jennieo.com/recipes/849-honey-kissed-turkey-sausage-biscuit

Triple Corn Muffins

December 2, 2017 at 2:57 PM | Posted in Jennie-O Turkey Products | Leave a comment
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From the Jennie – O Turkey website its Triple Corn Muffins. The perfect Muffin for your Christmas Day Table. Made with Yellow or Blue Cornmeal along with Salsa Verde, Honey, Whole Corn Kernels, and Corn Husks. You’ll be using the Corn Husks to line the Muffin Pans with. Your going to love this! You can find this recipe at the Jennie – O Turkey website along with all the other delicious and healthy recipes. Enjoy and Make the SWITCH!  https://www.jennieo.com/ 

Triple Corn Muffins
Cornmeal muffins featuring fresh whole kernel corn, cooked in cornhusks until golden brown.

INGREDIENTS

6 to 8 dried cornhusks (6 to 8-inches long)
1 cup yellow or blue cornmeal
1 cup flour
1 tablespoon baking powder
¼ teaspoon salt
¾ cup milk
½ cup salsa verde
¼ cup vegetable oil
2 tablespoons honey
1 egg or ¼ cup egg substitute
½ cup fresh or frozen whole kernel corn

DIRECTIONS

1) Heat oven 375°F. Grease twelve (2½-inch) muffin cups. Separate cornhusks. In large bowl, pour boiling water over cornhusk to cover. Soak 10 minutes or until soft and pliable. Drain; pat dry. Tear cornhusks lengthwise into 2-inch strips. Set aside.
2) In large, bowl, combine cornmeal, flour, baking powder and salt. In medium mixing bowl, beat milk, salsa verde, oil, honey and egg until well blended. Stir liquid ingredients into flour mixture; mix just enough to moisten dry ingredients. Stir in corn. Place 2 to 3 cornhusk strips in each muffin cup, crossing centers in bottom of cups so husk ends fan out around sides. As each cup in lined, fill with batter. Bake 20 to 25 minutes or until tops are golden brown. Remove muffin from cornhusks before eating. Makes 10 muffins.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories 150
Protein 4g
Carbohydrates 25g
Fiber 2g
Sugars 5g
Fat4. 5g
Cholesterol 0mg
Sodium 490mg
Saturated Fat 1g

https://www.jennieo.com/recipes/891-triple-corn-muffins

Diabetic Dish of the Week – APPLE AND HONEY SCONES

November 28, 2017 at 6:01 AM | Posted in 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 – APPLE AND HONEY SCONES. Start your morning off right with these Diabetic Friendly Scones! The recipe is from the Diabetic Gourmet Magazine web site which has a huge selection of Diabetic Friendly recipes for Appetizers, Soups, Main Courses, Dessert, and more! So check it out today, it’s one of my favorite sites. Enjoy and Eat Healthy! https://diabeticgourmet.com/

APPLE AND HONEY SCONES

Ingredients

2 cups all purpose flour
1/4 tsp salt
2 tsp baking powder
1/4 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground nutmeg
2/3 cup toasted wheat germ
1/3 cup margarine
1-1/4 cups finely chopped apple
1/2 cup skim milk
1/4 cup honey
Topping
1 tbsp toasted wheat germ
1/4 tsp ground cinnamon
1 tbsp sugar

Directions

1 – Preheat oven 400F. Lightly spray a large cookie heet with non-stick cooking spray. Handle the dough gently; overmixing the scones can make them tough.
2 – Combine flour, wheat germ, baking powder, spices, baking soda & optional salt. Cut in the margarine until mixture resembles coarse crumbs. Add combined apple, milk, and honey, mixing until dry ingredients are moistened.
3 – Turn dough out onto lightly floured surface; knead gently 5-6 times. Pat dough into a 9-inch circle. Mix together topping ingredients (1 tbsp wheat germ, 1/4 tsp cinnamon, and 1 tbsp sugar). Sprinkle over dough. Cut dough into 10 wedges. Place 1/2-inch apart on prepared cookie sheet. Bake 16-18 minutes, or until golden brown.

Recipe Yield: Servings: 10

NUTRITIONAL INFORMATION PER SERVING:
Calories: 223
Fat: 7 grams
Sodium: 270 milligrams
Protein: 5 grams
Carbohydrates: 36 grams
https://diabeticgourmet.com/diabetic-recipes/apple-and-honey-scones

Walnut Crusted Baked Salmon w/ Roasted Asparagus and Roasted Butternut Squash

October 23, 2017 at 5:01 PM | Posted in fish | Leave a comment
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Today’s Menu: Walnut Crusted Baked Salmon w/ Roasted Asparagus, Roasted Butternut Squash, and Baked Multi Grain Bread

 

 

Popped in a couple of Eggo Low Fat Nutri Grain Waffles in the toaster and made a cup of the Bigelow Decaf Green Tea for Breakfast this morning. I’ve loved Eggo Waffles since I was a kid. Well not a lot going on outside today, Rain and Thunderstorms on and off all day. So it was all indoor fun today. I cleaned the stove and refrigerator. Then hit the pantry, checked the expiration dates on everything and straightened it up. watched some TV the last half of the afternoon. The oven is going to get a work out tonight as I’m baking the whole meal. I’m having a Walnut Crusted Baked Salmon w/ Roasted Asparagus, Roasted Butternut Squash, and Baked Multi Grain Bread.

 

I purchased the fresh Atlantic Salmon from the Kroger Seafood Department. I’m going to prepare it using the Walnut Crusted Baked Salmon recipe. I haven’t had Salmon or used this recipe in a while. To make I’ll need; salmon fillets (4 ounces each), 4 teaspoons Dijon Mustard, 4 teaspoons Honey, 2 slices Whole Grain Bread (torn into pieces), 3 tablespoons finely chopped Walnuts, 2 teaspoons Extra Light Olive Oil, and 1/2 teaspoon Dried Thyme. To prepare it; Start by preheating the oven to 400°. Place the Salmon on a baking sheet coated with Pam cooking spray. Mix the Mustard and Honey; brush over the Salmon. Place the Bread in a food processor; pulse until coarse crumbs form. Transfer to a small bowl. Stir in Walnuts, Olive Oil and Thyme; press it onto the Salmon Fillet.

 

Bake 12-15 minutes or topping is lightly browned and fish just begins to flake easily with a fork. The Salmon came out perfect, moist and delicious. The Walnut Crust is perfect for the Salmon. The Walnuts, Honey, Dijon Mustard, Thyme, and fresh Bread Crumbs all combine perfectly. Love this recipe.

 

 

 

 

I prepared Roasted Asparagus for one side. To prepare the Asparagus I just needed Extra Virgin Olive Oil, Cloves Roasted Asparagus Garlic (minced), Sea Salt, Freshly grated Black Pepper, Lemon Juice, and Shredded Parmesan Cheese. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard. Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly seasoned. Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until tender when pierced with a fork. Drizzle with a little fresh lemon juice and shredded Parm Cheese before serving.

 

Then for one side I prepared some Roasted Butternut Squash, easy recipe for some delicious Butternut Squash! And this too has quickly become a favorite. I purchased 1 small package of Diced Butternut Squash at Kroger. They sell packages of it that they dice up. This is a lot easier than peeling and seeding one yourself, especially if you don’t have a good knife to cut it. I’ll need; 1 package of Diced Butternut Squash, Crumbled Bacon Bits, 1 tablespoons Extra Light Olive Oil, 1 1/2 teaspoons McCormick Grinder Sea Salt, and 1 teaspoon McCormick Grinder Peppercorn Medley.

 

 

 

To prepare it; Preheat the oven to 400 degrees F. Place the Squash on a sheet pan and drizzle with the Olive Oil, Salt, and Peppercorn and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the Squash is tender, turning once with a spatula. And done, very easy to prepare. With the small amount of Seasoning and Olive Oil, it really brings out the flavor of Butternut Squash! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Coke Zero to drink.

 

 

 

Walnut-Crusted Salmon

Ingredients:

4 salmon fillets (4 ounces each)
4 teaspoons Dijon mustard
4 teaspoons honey
2 slices whole wheat bread, torn into pieces
3 tablespoons finely chopped walnuts
2 teaspoons canola oil
1/2 teaspoon dried thyme

Directions:

Preheat oven to 400°. Place salmon on a baking sheet coated with cooking spray. Mix mustard and honey; brush over salmon. Place bread in a food processor; pulse until coarse crumbs form. Transfer to a small bowl. Stir in walnuts, oil and thyme; press onto salmon.
Bake 12-15 minutes or topping is lightly browned and fish just begins to flake easily with a fork. Yield: 4 servings.
Nutritional Facts
1 fillet equals 295 calories, 17 g fat (3 g saturated fat), 57 mg cholesterol, 243 mg sodium, 13 g carbohydrate, 1 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.

http://www.tasteofhome.com/recipes/walnut-crusted-salmon

“Meatless Monday” Recipe of the Week – SIMPLY BAKED SPAGHETTI SQUASH

September 18, 2017 at 5:25 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – SIMPLY BAKED SPAGHETTI SQUASH. Spaghetti Squash Dish that’s 62 calories, 9 carbs, and 2.9 grams fat! The recipe is off the Diabetic Gourmet Magazine website which is loaded with Diabetic Friendly recipes like this week’s recipe. So Enjoy and eat Healthy! https://diabeticgourmet.com/

 

SIMPLY BAKED SPAGHETTI SQUASH

Ingredients

2-1/4 to 2-1/2 pound spaghetti squash
2 tablespoons margarine or butter
1-1/2 tablespoons honey

Directions

1 – Preheat oven to 375 degrees F.
2 – Rinse the squash, cut it in half lengthwise and scoop out the seeds. Coat a large baking sheet with cooking spray and lay the squash halves, cut side down, on the sheet. Bake for about 45 minutes, until the squash can be easily pierced with a fork.
3 – Place the margarine or butter and honey in a microwave safe dish, cover loosely, and microwave at high power for about 30 seconds, until the margarine or butter is melted.
4 – Cut each squash half into quarters and use a fork to fluff the center of each piece of squash slightly. Stir the honey mixture and drizzle about 1-1/4 teaspoons of the mixture over each piece of squash. Serve hot.

Recipe Yield: Yield: 8 servings“ Serving Size: 1/8 of recipe

NUTRITIONAL INFORMATION PER SERVING:
Calories: 62
Fat: 2.9 grams
Sodium: 55 miligrams
Protein: 0.7 grams
Carbohydrates: 9 grams
DIABETIC EXCHANGES
1-1/2 Vegetable, 1/2 Fat
https://diabeticgourmet.com/diabetic-recipes/simply-baked-spaghetti-squash

Ohio Festivals September 7th-10th, 2017

September 6, 2017 at 5:25 AM | Posted in Festivals | Leave a comment
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September 7-9, 2017
Marion Popcorn Festival
Marion, Ohio
Marion County is one of the top popcorn producing counties in the world. Festival has top name entertainment, golf & bowling tournaments, porpcorn cooking contest, and the Orville Redenbacher Parade. Visit the popcorn museum while you’re in town. Attendance: 250,000+
http://www.popcornfestival.com/

 

September 8-9, 2017 Lithopolis Honeyfest – Lithopolis, Ohio
Enjoy a fascinating day of unique attractions – honey bee beards; honey in a variety of flavors, colors and textures; and an array of products direct from the hive. Watch honey being extracted from the comb and the State Apiarist demonstrate a hive inspection. Meet the American Honey Princess, Ohio beekeepers and explore beekeeping equipment hands-on. See a real queen bee and her colony up close under the glass of an observation hive. Buzz over to the food court for scrumptious honey-made food and sample mead at the wine tasting tent. Grab a honey brew at the beer garden and enjoy a treat from the Honey Bake-Off sale. Live music on two stages, arts & crafts, and watch the kids have fun creating their own crafts at The Gilmore Group’s Busy Beehive.
http://www.lithopolishoneyfest.com/

 

September 8-10, 2017 44th Annual Mantua Potato Festival
Mantua, Ohio
Join us for the annual Mantua Potato Festival. We will have many activities, contests and exhibits planned throughout the weekend. We are also looking for volunteers and committee members. Thank you to all that have supported us in the past, and we look forward to seeing you all at the Festival!
http://www.mantuapotatofestival.org/

 

September 8-10, 2017 Clinton County Corn Festival – Wilmington, Ohio
A family fun event held the weekend after Labor Day every year! Started in 1977 by the Antique Power Club. It is held at the Clinton County Fairgrounds in Wilmington, Ohio. We feature many activates for all ages! Whether you come for the continuous entertainment on our sound stage, games in our special events area, various tractor and antique displays, crafts and antiques, or THE FOOD it is sure you’re going to have a blast!!
http://www.cornfestivalonline.com/

 

September 8-10, 2017 Italian Fall Festa – Kettering, Ohio
A weekend of great Italian food, wonderful Italian music, good friends, and a fun game of Bocce on the beautiful, spacious, shaded grounds of Bella Villa! Dinners, Meatball Madness 5K and spaghetti eating contest.
http://www.italianfallfesta.com/

Wild Idea Buffalo Recipe of the Week – Buffalo and Sugar Snap Stir Fry with Mustard Ginger Glaze….

August 2, 2017 at 5:15 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 and Sugar Snap Stir Fry with Mustard Ginger Glaze on Kale and Kamut Savory Grains. Made with the Wild Idea Premium Buffalo Steak Strips and a package of Kale and Kamut Savory Grains. Not only can you find this recipe at the Wild Idea Buffalo website but you can also purchase the Wild Idea Premium Buffalo Steak Strips and the package of Kale and Kamut Savory Grains. So check out the site and all their delicious and healthy Buffalo Cuts, Grains, and Chicken! Enjoy and eat Healthy! https://wildideabuffalo.com/

 

Buffalo and Sugar Snap Stir Fry with Mustard Ginger Glaze on Kale and Kamut Savory Grains

This is a new favorite go-to-recipe when I am pressed for time. The convenience of our Premium Steaks Strips and the Kale Kamut Savory Grains – will help in putting dinner on the table in a snap. 15 minutes total time and it delicious!

Ingredients:
1 – 1 pound package Premium Buffalo Steak Strips
1½ – tablespoons olive oil
8 to 12 – ounces sugar snap peas, sliced
¼ – cup green onions or chives, sliced
2 – tablespoon Dijon mustard
2 – tablespoon sesame oil
2 – tablespoon honey
2 – tablespoon lemon juice
1 – tablespoon tamari
1 – tablespoon ginger powder
½ – teaspoon salt
½ – teaspoon black pepper
½ – teaspoon chili flake
lemon wedges

1 – package Kale and Kamut Savory Grains

Preparation:

1 – Rinse steak strips and pat dry with paper towels. Transfer to a bowl and drizzle with half a tablespoon of olive oil and a pinch of salt and pepper. Toss to coat.
2 – Prepare the Savory Grains. I use a little less water (¾ cup) to keep them from sticking together.
3 – Prep vegetables and whisk together glaze ingredients.
4 – In a large sauté pan over high heat, heat one tablespoon of olive oil and add half the steak strips allowing to brown before tossing. Sauté for about 4 minutes. Remove steak strips with tongs and transfer to a plate add the remaining steak strips and repeat.
5 – Return the first batch of steak strips to the pan and add the sugar snap peas and onions. Toss with tongs to incorporate. Immediately add the glaze and toss to coat.
6 – Remove the pan from the heat.
7 – Serve over Kale & Kamut Savory Grains and accompany with lemon wedges.

https://wildideabuffalo.com/blogs/recipes/savory-grain-recipes

 

1 LB. PREMIUM STEAK STRIPS – STAFF PICK!

Pre-cut strips from the tenderloin, New York strip, ribeye, and sirloin. This product has top-of-the-line taste and is amazingly tender. Perfect for stir frying, or on the grill.
https://wildideabuffalo.com/collections/steaks/products/1-lb-premium-steak-strips

Healthy and Delicious Diabetic Chicken Recipes

June 3, 2017 at 4:59 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its Healthy and Delicious Diabetic Chicken Recipes. Winner, Winner, Diabetic Friendly Chicken Dinners! Recipes like; Chicken Honey Nut Stir-Fry, Crispy Chicken Tenders and Savory Waffles with Herb Gravy, and Crispy Chicken Tenders and Savory Waffles with Herb Gravy. Find these and more at the Diabetic Living Online website. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 

 

Healthy and Delicious Diabetic Chicken Recipes
These flavorful, family-friendly chicken recipes will fit fabulously into your diabetes meal plan. Bonus: Chicken is low in fat, carbs, and calories!

 

 

Chicken Honey Nut Stir-Fry

Citrus, ginger, and soy sauce are packed into this delicious stir-fry that’s both easy and satisfying for a weeknight meal. Plus, it’s loaded with plenty of protein to keep you feeling full longer!………

 

 

Crispy Chicken Tenders and Savory Waffles with Herb Gravy

Oven-baked chicken and whole wheat waffles make a healthier version of this Southern-style comfort fare. This take on chicken and waffles is a mix between the syrup-topped fried soul food and the Pennsylvania Dutch version with pulled chicken and gravy…….

 

 

Thai Chicken Wings with Peanut Sauce

These homemade Thai-style appetizers are easy to fix with help from a slow cooker. The low-carb peanut sauce gets its zest from garlic, ground ginger, and crushed red pepper……..

 

 

* Click the link below to get all the Healthy and Delicious Diabetic Chicken Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/chicken/healthy-delicious-diabetic-chicken-recipes

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