Diabetic Dish of the Week – Flank Steak with Italian Salsa

February 11, 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 Flank Steak with Italian Salsa. Flank Steak kicked up a few notches on the flavor scale! Made using Lean Flank Steak, Garlic, Salt, Pepper, Olive Oil, Balsamic Vinegar, Plum Tomatoes, Kalamata Olives, and Fresh Basil. Add side dish of Asparagus, Broccoli, or your favorite Vegetable Dish to make a complete Meal! 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/

Flank Steak with Italian Salsa
Add some Mediterranean flair to your next steak dinner!

Ingredients
2 tablespoons olive oil
2 teaspoons balsamic vinegar
1 lean flank steak (1 1/2 pounds)
1 tablespoon minced garlic
3/4 teaspoon salt, divided
3/4 teaspoon black pepper, divided
1 cup diced plum tomatoes
1/3 cup chopped pitted kalamata olives
2 tablespoons chopped fresh basil

Directions
Yield: 6 servings

Serving size: 3 ounces steak with 3 tablespoons tomato salsa mixture

1 – Whisk together vinegar and oil in medium glass bowl. Place steak in shallow bowl; spread with garlic. Sprinkle 1/2 teaspoon salt and 1/2 teaspoon pepper over steak. Spoon 2 tablespoons vinegar mixture over top of steak. Marinate in refrigerator at least 20 minutes or up to 2 hours.

2 – Prepare grill for direct cooking or preheat broiler. Add tomatoes, olives, basil, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper to remaining 2 teaspoons vinegar mixture in glass bowl; mix well. Set aside.

3 – Drain steak; discard marinade. Let garlic remain on steak. Place steak on grid over medium-hot coals. Grill 5 to 6 minutes per side for medium-rare doneness.

4 – Transfer steak to carving board. Tent with foil; let stand 5 minutes. Cut steak diagonally across grain into thin slices. Serve with tomato salsa mixture.

Nutrition Information:
Calories: 191 calories, Carbohydrates: 4 g, Protein: 18 g, Fat: 11 g, Saturated Fat: 3 g, Cholesterol: 35 mg, Sodium: 407 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/flank-steak-italian-salsa/

 

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Italian Pasta Salad with Rotisserie Chicken and Garlic Loaf Bread

February 7, 2020 at 6:44 PM | Posted in Ronzoni Healthy Harvest Pasta | Leave a comment
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Today’s Menu: Italian Pasta Salad with Rotisserie Chicken and Garlic Loaf Bread

 

 

 

I just had a cup of Bigelow Decaf Green Tea for Breakfast. It was a snowy morning around here today. It was windy and we had about 1/2 inch on the ground. By noon it had quit snowing and the sun came out. Still windy but most of the snow melted away, good thing there! I took Mom up to Kroger, she just needed a few things. Back home did laundry and cleaned the house. For Dinner tonight I prepared an Italian Pasta Salad with Rotisserie Chicken and Garlic Loaf Bread.

 

 

I prepared a Italian Pasta Salad, made about noon today. It always taste even better after chilled for a while. A Light and tasty dish that includes Ronzoni Garden Delight Tri Color Rotini Pasta, Black Olives, Kalamata Olives, Hormel Turkey Pepperoni, Anchovies, Kraft Reduced Fat Grated Parmesan Cheese, Kraft Zesty Italian Fat Free Dressing, McCormick Italian Seasoning. Prepared the Pasta according to the box and added all the ingredients and tossed until well mixed. Then refrigerated until ready to use.

 

 

Boiled the Pasta for 10 minutes and drained it. After it cooled I seasoned and added it with the Black Olives, Kalamata Olives, Hormel Turkey Pepperoni, Anchovies, Kraft Reduced Fat Grated Parmesan Cheese, Kraft Zesty Italian Fat Free Dressing, McCormick Italian Seasoning. I can’t wait to dig in!

 

 

 

 

While at Kroger I had Mom pick up a Kroger Rotisserie Whole Chicken. We love Rotisserie Chicken, delicious and easy to prepare. When it was time for Dinner I heated the oven on 325 degrees. Got a small baking pan and sprayed it with Pam Non Stick Cooking Spray. Took the Chicken out of the package and into the baking pan. Reheat it for 30 minutes and served.

 

 

 

 

To serve made a bed of the Pasta and topped it with Kraft Reduced Fat Grated Parmesan Cheese and some more of the Kraft Zesty Italian Fat Free Dressing. The Pasta Salad and Rotisserie Chicken are a perfect combination. The Kraft Italian Dressing provides some great flavor for the Pasta and the Rotisserie Chicken was seasoned perfectly! I also had a slice of the some Garlic Bread Loaf left over from last night’s Dinner. I enjoy simple and Delicious Meals so much! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Peach Snapple to drink.

 

 

 

 

 

 

Ronzoni Garden Delight Trio Italiano Pasta

Trio Italiano from Ronzoni Garden Delight
Trio Italiano is a combination of three shapes in one box: Rotini, Penne & Shells. With three shapes in three colors RONZONI GARDEN DELIGHT Trio Italiano is perfect for showcasing the vegetables in any meal, but is especially appealing in cold salads.

Nutrition Facts
Serving Size: 2oz (56g) Dry Uncooked Amount Per Serving
Calories 200 Calories from Fat 10
% Daily Value* Total Fat 1g 2% Saturated Fat 0g 0% Trans Fat 0g Polyunsaturated Fat 0.5g Monounsaturated Fat 0g Cholesterol 0mg 0% Sodium 20mg 1% Total Carbohydrate 40g 13% Dietary Fiber 2g 8% Sugars 3g Protein 8g
See more at: https://www.ronzoni.com/en-us/products/3378/TrioItaliano%C2%AE.aspx

 

 

 

Rotisserie Chicken Nutritional Benefits
With rotisserie chicken, you get a good amount of protein with lower amounts of saturated fat and cholesterol than you find in red meat. What’s more, the chicken contains robust amounts of niacin and phosphorus as well as smaller amounts of other minerals and vitamin B-12.

Diabetic Dish of the Week – Sirloin Steak Antipasto Salad

August 20, 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 a Sirloin Steak Antipasto Salad. Made using Beef Top Sirloin Steak along with Garlic, Black Pepper, Romaine Lettuce, Cherry Tomatoes, Kalamata Olives, Artichoke Hearts, Fat-Free Italian or Caesar Salad Dressing, and Fresh Basil. Steak and Salad equals a Meal! You can find this recipe at the Diabetes Self Management website along with all the other Diabetic Friendly Recipes. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Sirloin Steak Antipasto Salad
Juicy grilled sirloin steak makes the perfect addition to this light and crispy Mediterranean-style salad. Featuring the colors of crunchy romaine lettuce, kalamata olives, artichoke hearts, cherry tomatoes and fresh basil, it’s as pleasing to the eye as it is to the palate.

Ingredients
3 cloves garlic, minced
1/2 teaspoon black pepper
1 beef top sirloin steak (about 1 pound and 3/4 inch thick), trimmed of fat
8 cups torn romaine lettuce
16 cherry tomatoes, halved
16 pitted kalamata olives, halved lengthwise
1 can (14 ounces) quartered artichoke hearts in water, rinsed and drained
1/3 cup fat-free Italian or Caesar salad dressing
1/4 cup fresh basil, cut into thin strips

Directions
1 – Prepare grill for direct cooking or preheat broiler. Sprinkle garlic and pepper over steak.

2 – Grill steak over medium-hot coals or broil 4 inches from heat 4 minutes per side for medium-rare or until desired doneness. Transfer steak to cutting board; tent with foil. Let stand at least 5 minutes.

3 – Meanwhile, combine lettuce, tomatoes, olives, and artichoke hearts in large bowl. Add dressing; toss well. Transfer to four plates.

4 – Cut steak crosswise into thin slices; arrange over salads. Drizzle juices from cutting board over steak. Sprinkle with basil.

Tip: Beef top sirloin steak is a versatile cut of meat that can be grilled, broiled or cooked in a skillet. When cooking steaks, use a spatula or tongs to prevent the loss of meat juices.

Yield: 4 servings.

Serving size: 1/4 of recipe.

Nutrition Facts Per Serving:
Calories: 250 calories, Carbohydrates: 21 g, Protein: 30 g, Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 53 mg, Sodium: 776 mg, Fiber: 9 g
https://www.diabetesselfmanagement.com/recipes/salads/sirloin-steak-antipasto-salad/

Watermelon Feta Turkey Pizza

September 14, 2018 at 5:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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Passing along another Jennie – O Turkey recipe, Watermelon Feta Turkey Pizza. Made using JENNIE-O® Applewood Smoke Flavor Turkey Breast Tenderloin along with Feta Cheese and Kalamata Olives all served on a slightly charred slice of Watermelon. 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 in 2018! https://www.jennieo.com/

Watermelon Feta Turkey Pizza
You’ll never see this on any pizza delivery menu! You take a slightly charred slice of watermelon and top it like a Mediterranean pizza—complete with Feta cheese, Kalamata olives and JENNIE-O® Applewood Smoke Flavor Turkey Breast Tenderloin. With sweet and savory flavors, this nutritious watermelon pizza recipe will have guests’ mouths watering!

INGREDIENTS
½ (24-ounce) package JENNIE-O® Applewood Smoke Flavor Turkey Breast Tenderloin
1 watermelon slice, cut 1-inch thick from center of the widest part
½ cup crumbled Feta cheese
¼ cup Kalamata olives, sliced
¼ cup chopped mint leaves
1 tablespoon balsamic glaze

DIRECTIONS
1) Prepare grill for medium heat. Cook turkey tenderloin as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Shred and set aside.
2) Grill watermelon slice 3 to 5 minutes or until slightly charred. Cut into wedges. Place shredded turkey on watermelon slices.
3) Top with Feta cheese, olives and mint leaves. Drizzle with balsamic glaze.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 120
Protein 12g
Carbohydrates 7g
Fiber 1g
Sugars 5g
Fat 4.5g
Cholesterol 35mg
Sodium 520mg
Saturated Fat 2.5g
https://www.jennieo.com/recipes/1153-watermelon-feta-turkey-pizza

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