“Meatless Monday” Recipe of the Week – Crunchy Balsamic and Bleu Cheese Veggie Pocket

September 7, 2020 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Crunchy Balsamic and Bleu Cheese Veggie Pocket. Easy to prepare and only 167 calories per serving. These are made using Whole Wheat Pita Pocket, Lettuce, Purple Cabbage, Artichoke Hearts, Purple Onion, Cucumber, Tomato, Crumbled Bleu Cheese, and Lite Balsamic Vinaigrette. 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/

Crunchy Balsamic and Bleu Cheese Veggie Pocket
If you only have 10 minutes to throw lunch together, you’ll want to try this quick and easy recipe — with its light blend of fresh vegetables and refreshing kick of vinegar, this is the perfect sandwich for a warm spring day!

Ingredients
Preparation time: 10 minutes

1/2 six-inch diameter whole wheat pita pocket
1 leaf green leaf lettuce
1/4 cup shredded purple cabbage
1 canned whole artichoke heart, quartered
2 teaspoons finely diced purple onion
1 tablespoon finely diced cucumber
2 tablespoons finely chopped tomato
1 tablespoon crumbled bleu cheese
2 teaspoons commercial lite balsamic vinaigrette

Directions
Yield: 1 pocket
Serving size: 1 pocket

1 – Wrap outside of pita pocket in foil or plastic wrap before filling (to prevent the pocket from splitting while stuffing). Place lettuce leaf in pocket, then fill with cabbage, artichoke, onion, cucumber, and tomato. Sprinkle with bleu cheese and drizzle evenly with vinaigrette.

Nutrition Information:
Calories: 167 calories, Carbohydrates: 29 g, Protein: 6 g, Fat: 3 g, Saturated Fat: 1 g, Sodium: 462 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/snack/crunchy-balsamic-and-bleu-cheese-veggie-pocket/

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* In-depth articles related to both Type 1 and Type 2 diabetes
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* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more!Your one-stop resource for advice, news and strategies for living with diabetes.
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Healthy Green Salad Recipes

August 29, 2020 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Green Salad Recipes. Find some Delicious and Healthy Green Salad Recipes with recipes like Peach Salad with Tomatoes and Raspberry Vinaigrette, Chopped Greek Salad with Chicken, and Chopped Salad with Cornbread Croutons. Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2020! http://www.eatingwell.com/

Healthy Green Salad Recipes
Find healthy, delicious green salad recipes, from the food and nutrition experts at EatingWell.

Peach Salad with Tomatoes and Raspberry Vinaigrette
Here’s a salad to toss together during the dog days of summer, when peaches and tomatoes are both at their best. Use a combination of lettuces that have different textures and flavors–a tender, more buttery variety with something more substantial and peppery, for instance…………………

Chopped Greek Salad with Chicken
Chicken turns this Greek-inspired salad into a substantial main course. Feel free to substitute other chopped fresh vegetables, such as broccoli or bell peppers, for the tomatoes or cucumber. Use leftover chicken, store-roasted chicken or quickly poach a couple boneless, skinless chicken breasts while you prepare the rest of the salad. Serve with pita bread and hummus…………………………..

Chopped Salad with Cornbread Croutons
At Handsome Hog, his restaurant in St. Paul, Minnesota, Justin Sutherland offers this chopped salad topped with any barbecued meat on the menu. The chef recommends brisket–it takes this already Southern-inspired salad a step further……………………..

* Click the link below to get all the Healthy Green Salad Recipes
http://www.eatingwell.com/recipes/18140/salad/green/

Kitchen Hint of the Day!

August 29, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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When buying Lettuce…………………

Choose a head with its dark green outer leaves intact and that’s healthy looking. Avoid overly large heads of romaine, which may have tough, fibrous leaves. Iceberg lettuce should be compact and firm, yet springy. Very hard heads may be overmature and bitter. The stem end of a head of iceberg lettuce may look brown. This discoloration is the natural result of harvesting and does not indicate damage. If the head is not wrapped, sniff the stem end. It should smell slightly sweet, not bitter.

Vegetable Appetizer Recipes

August 22, 2020 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Vegetable Appetizer Recipes. Here’s some Delicious and Healthy Vegetable Appetizer Recipes with recipes including Crispy Eggplant Parmesan Fries, Mexican Street Corn Dip, and Loaded Sheet-Pan Nachos. So find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2020! http://www.eatingwell.com/

Vegetable Appetizer Recipes
Find healthy, delicious vegetable appetizer recipes, from the food and nutrition experts at EatingWell.

Crispy Eggplant Parmesan Fries
The cheesy flavor and crispy crust on these eggplant “fries” is just like fried eggplant Parmesan, but with a fraction of the oil. They’re the perfect appetizer for Italian night! Dip these crispy fries into a big hot bowl of your favorite marinara……………………

Mexican Street Corn Dip
Creamy melted cheese brings sweet corn and spicy jalapeño together with a nice pop of brightness from lime juice and cilantro in this easy dip inspired by classic Mexican street corn. This creamy and satisfying dish can be served with tortilla chips and veggies for dipping…………………….

Loaded Sheet-Pan Nachos
This quick and easy Super Bowl recipe has been referred to as “the best nachos people have ever had.” With easy-to-find ingredients, an optional pop of tang and spice from the pickled jalapeños, and the salsa verde and sour cream for serving, we think it’s earned its title!…………………….

* Click the link below to get all the Vegetable Appetizer Recipes
http://www.eatingwell.com/recipes/18185/appetizer/vegetable/

One of America’s Favorites – Waldorf Salad

August 17, 2020 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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A modern Waldorf salad with green grapes and whole walnuts, served in a glass bowl

A Waldorf salad is a fruit and nut salad generally made of fresh celery, apples, walnuts, and grapes, dressed in mayonnaise, and traditionally served on a bed of lettuce as an appetizer or a light meal. The apples, celery, and grapes can all be green, which harmonizes the color palette of the dish.

 

Waldorf salad is named for the Waldorf-Astoria hotel in New York City, where it was first created for a charity ball given in honor of the St. Mary’s Hospital for Children on March 14, 1896. The Waldorf-Astoria’s maître d’hôtel, Oscar Tschirky, developed or inspired many of the hotel’s signature dishes and is widely credited with creating the salad recipe. In 1896, the salad appeared in The Cook Book by “Oscar of the Waldorf”.

The original recipe was just apples, celery, and mayonnaise. It did not contain nuts, but they had been added by the time the recipe appeared in The Rector Cook Book in 1928.

 

Other ingredients such as chicken, turkey, and dried fruit (e.g. dates or raisins) are sometimes added. Updated versions of the salad sometimes change the dressing to a seasoned mayonnaise (see also: dressings based on mayonnaise) or a yogurt dressing. Modern Waldorf salad may also include the zest of oranges and/or lemons.

A variation known as an “emerald salad” replaces the celery with cauliflower.

 

 

Summer Time Turkey Burgers

August 5, 2020 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I have another delicious and healthy Burger recipe to pass along, Summer Time Turkey Burgers. In the good old Summer Time why not have a Summer Time Turkey Burger! It’s made using JENNIE-O® Turkey Burgers – All White Meat. With toppings of Cotija Cheese, Pico de Gallo, Lettuce, Cilantro, Non-Fat Greek Yogurt, WHOLLY GUACAMOLE® Dip, HERDEZ® Salsa. This Turkey Burger is loaded with flavor! 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 2020! https://www.jennieo.com/

Summer Time Turkey Burgers
Grilling Menu Fresh Take

INGREDIENTS
4 JENNIE-O® Turkey Burgers – All White Meat
4 burger buns
2 ounces cotija cheese, if desired
¼ cup pico de gallo
8 large leaf lettuce
4 teaspoons fresh chopped cilantro
squeeze of fresh lime juice
4 ounces non-fat Greek yogurt
4 ounces WHOLLY GUACAMOLE® dip, if desired
4 ounces HERDEZ® salsa, if desired

DIRECTIONS
1) Cook turkey burgers as specified on the package. Always cook until well-done, 165°F as measured by a meat thermometer.
2) Toast buns and top with turkey burger, cheese, if desired, Pico de Gallo, lettuce, cilantro and squeeze of fresh lime. Spread yogurt on the bottom side of top bun. Serve dip and salsa, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 310
Protein 35g
Carbohydrates 22g
Fiber 3g
Sugars 5g
Fat 11g
Cholesterol 100mg
Sodium 620mg
Saturated Fat 3.5g
https://beatcancer2010.wordpress.com/?s=Summer+Time+Turkey+Burgers

BLT Cukes

July 11, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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I have 2nd Appetizer to pass along to everyone, BLT Cukes. These are made using Lettuce, Baby Spinach, Bacon, Tomato, Fat Free Mayonnaise, Black Pepper, Salt, and Cucumber. Plus these are only 26 calories and 1 net carb per serving! This recipe also comes 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/

BLT Cukes
These appetizers, bursting with flavor, can be made and refrigerated up to 12 hours ahead of time. There are plenty of veggies packed into this small bite, plus irresistible bacon.

Ingredients
1/2 cup finely chopped lettuce
1/2 cup finely chopped baby spinach
3 slices bacon, crisp-cooked and crumbled
1/4 cup finely diced tomato
1 tablespoon plus ½ teaspoons fat-free mayonnaise
1/4 teaspoon black pepper
1/8 teaspoon salt
1 large cucumber
1 large cucumber

Directions
Yield: 8 to 10 pieces
Serving size: 1 piece

1. Combine lettuce, spinach, bacon, tomato, mayonnaise, pepper, and salt in medium bowl and mix well.

2. Peel cucumber, trim off ends, and cut in half lengthwise. Use spoon to scoop out seeds and discard the seeds.

3. Divide bacon mixture between cucumber halves, mounding in center. Garnish with parsley and cut into 2-inch pieces.

Nutrition Information:
Calories: 26 calories, Carbohydrates: 2 g, Protein: 2 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 3 mg, Sodium: 72 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/snack/blt-cukes/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.
Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more!Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

One of America’s Favorites – Salad

June 22, 2020 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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A garden salad consisting of lettuce, cucumber, scallions, cherry tomatoes, olives, sun-dried tomatoes, and feta

A salad is a dish consisting of a mixture of small pieces of food, usually vegetables or fruit. However, different varieties of salad may contain virtually any type of ready-to-eat food. Salads are typically served at room temperature or chilled, with notable exceptions such as south German potato salad which can be served warm.

Garden salads use a base of leafy greens such as lettuce, arugula/rocket, kale or spinach; they are common enough that the word salad alone often refers specifically to garden salads. Other types include bean salad, tuna salad, fattoush, Greek salad (vegetable-based, but without leafy greens), and sōmen salad (a noodle-based salad). The sauce used to flavor a salad is commonly called a salad dressing; most salad dressings are based on either a mixture of oil and vinegar or a fermented milk product like kefir.

Salads may be served at any point during a meal:

* Appetizer salads—light, smaller-portion salads served as the first course of the meal.
* Side salads—to accompany the main course as a side dish, examples include potato salad and Caesar salad.
* Main course salads—usually containing a portion of a high-protein foods, such as meat, fish, eggs, legumes, or cheese.
* Dessert salads—sweet versions containing fruit, gelatin, sweeteners or whipped cream.

Green leaf salad with salmon and bread

The Romans, ancient Greeks and Persians ate mixed greens with dressing, a type of mixed salad. Salads, including layered and dressed salads, have been popular in Europe since the Greek and Roman imperial expansions. In his 1699 book, Acetaria: A Discourse on Sallets, John Evelyn attempted with little success to encourage his fellow Britons to eat fresh salad greens. Mary, Queen of Scots, ate boiled celery root over greens covered with creamy mustard dressing, truffles, chervil, and slices of hard-boiled eggs.

Oil used on salads can be found in the 17th-century colony of New Netherland (later called New York, New Jersey and Delaware). A list of common items arriving on ships and their designated prices when appraising cargo included “a can of salad oil at 1.10 florins” and “an anker of wine vinegar at 16 florins”. In a 1665 letter to the Director of New Netherland from the Island of Curaçao there is a request to send greens: “I request most amicably that your honors be pleased to send me seed of every sort, such as cabbage, carrots, lettuce, parsley, etc. for none can be acquired here and I know that your honor has plenty,…”.

Salads may be sold in supermarkets, at restaurants and at fast food chains. In the United States, restaurants will often have a salad bar with salad-making ingredients, which the customers will use to put together their salad. Salad restaurants were earning more than $300 million in 2014. At-home salad consumption in the 2010s was rising but moving away from fresh-chopped lettuce and toward bagged greens and salad kits, with bag sales expected to reach $7 billion per year.

Types of salads

American-style potato salad with egg and mayonnaise

A salad can be a composed salad (with the ingredients specifically arranged on the serving dish) or a tossed salad (with the ingredients placed in a bowl and mixed). An antipasto plate, the first dish of a formal Italian meal, is similar to a composed salad, and has vegetables, cheese, and meat.

Green salad
A green salad or garden salad is most often composed of leafy vegetables such as lettuce varieties, spinach, or rocket (arugula). If non-greens make up a large portion of the salad it may instead be called a vegetable salad. Common raw vegetables (in the culinary sense) used in a salad include cucumbers, peppers, tomatoes, onions, carrots, celery, radishes, mushrooms, avocado, olives, artichoke hearts, heart of palm, watercress, parsley, garden beets, and green beans. Nuts, berries, seeds, and flowers are less common components. Hard-boiled eggs, bacon, shrimp, and cheeses may be used as garnishes, but large amounts of animal-based foods would be more likely in a dinner salad.

Wedge salad
A wedge salad is a specific type of green salad made from a head of lettuce (often iceberg), halved or quartered, with other ingredients on top.

Fruit salad
Fruit salads are made of fruit (in the culinary sense), which may be fresh or canned. Examples include fruit cocktail.

Rice and pasta salads
Rice and pasta may be used as the key ingredient to making a salad. Pasta salads are more common. Some examples of rice salads come from Thai cuisine, like Nasi ulam.

Bound salads
Bound salads are assembled with thick sauces such as mayonnaise. One portion of a bound salad will hold its shape when placed on a plate with a scoop. Examples of bound salad include tuna salad, chicken salad, egg salad, coleslaw, and potato salad. Some bound salads are used as sandwich fillings. Some pasta salads, i.e. macaroni salad, are bound salads. They are popular at picnics and barbecues.

Dinner salads

Ambrosia

Main course salads (known as dinner salads or as entrée salads in the United States) may contain small pieces of poultry, seafood, or steak. Caesar salad, Chef salad, Cobb salad, Chinese chicken salad and Michigan salad are dinner salads.

A wider variety of cheeses are used in dinner salads, including Roquefort blue cheese (traditional for a Cobb salad), and Swiss, Cheddar, Jack, and Provolone (for Chef and Cobb salads).

Dessert salads
Dessert salads rarely include leafy greens and are often sweet. Common variants are made with gelatin or whipped cream; e.g. jello salad, pistachio salad, and ambrosia. Other forms of dessert salads include snickers salad, glorified rice, and cookie salad.

 

“Meatless Monday” Recipe of the Week – Black Bean and Vegetable Enchiladas

June 8, 2020 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Black Bean and Vegetable Enchilada. To make this week’s Dish you’ll be needing a can of Black Beans, Onion, Green Pepper, Vegetable Broth, Picante Sauce, Corn Tortillas, Tomatoes, Reduced Fat Shredded Cheddar Cheese, Reduced Fat Shredded Mozzarella, Lettuce, and Light Sour Cream. This 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/

Black Bean and Vegetable Enchiladas
Ingredients
Preparation time: 15 minutes
Baking time: 20 minutes

Vegetable cooking spray
1 can plus 1 can (16 ounces each) black beans, rinsed and drained
1 cup chopped onion
1 green pepper, chopped
2 tablespoons vegetable broth
1 cup plus 1 cup picante sauce
12 medium corn tortillas
1 cup chopped tomatoes
1/2 cup reduced-fat shredded Cheddar cheese
1/2 cup reduced-fat shredded mozzarella cheese
3 cups shredded lettuce
Light sour cream, for garnish (optional)

Directions
Yield: 12 enchiladas
Serving size: 2 enchiladas

* Preheat oven to 350°F and coat a 9″x13″ baking pan with vegetable cooking spray. Mash one can of the beans with a spoon or in a blender or food processor; set aside. Sauté the onion and green pepper in the vegetable broth until tender, about 2 to 3 minutes. Add 1 cup picante sauce, the mashed beans, and the can of whole beans. Stir the mixture and heat thoroughly. Spoon about 1/3 cup of the bean mixture down the center of each tortilla and roll it up. Place the tortillas seam-side down in the baking pan. Combine the remaining cup of picante sauce and the tomatoes; spoon over enchiladas. Cover with foil and bake for 15 minutes. Uncover, sprinkle with cheeses, and bake, uncovered, for 5 more minutes. To serve, place 1/2 cup lettuce on each plate and top with two enchiladas. Garnish with sour cream, if desired.

Nutrition Information:
Calories: 298 calories, Carbohydrates: 59 g, Protein: 15 g, Fat: 5 g, Saturated Fat: 2 g, Sodium: 807 mg, Fiber: 12 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/black-bean-and-vegetable-enchiladas/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more!Your one-stop resource for advice, news and strategies for living with diabetes.
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Diabetic Dish of the Week – Fiesta Fish Tacos

June 2, 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 Fiesta Fish Tacos. These are made using Lime, Garlic, Olive Oil, Tilapia Fillets, Bell Peppers, Cilantro, Tomatoes, Whole Wheat Tortillas, Lettuce, Mango, and Black Pepper. 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/

Fiesta Fish Tacos
These festive Fiesta Fish Tacos use fresh ingredients for a dish that’s sure to delight the seafood lovers in the crowd…
Yield: 4 servings
Serving size: 1/4 of recipe

Ingredients
Juice of 1/2 lime
2 cloves garlic, minced
1 tablespoon olive oil
1 pound tilapia fillets
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 tablespoon minced cilantro
1 cup cherry or grape tomatoes
4 (6-inch) whole-wheat tortillas
2 cups shredded lettuce
1 cup cubed mango
Black pepper, to taste

Directions
1 – Mix lime juice, garlic, and olive oil in a glass bowl.

2 – Add tilapia and marinate in refrigerator for one hour.

3 – Place tilapia in a glass baking dish surrounded by green and red bell peppers, minced cilantro, and tomatoes.

4 – Bake at 350°F for 10 minutes or until fish flakes easily.

5 – Divide fish and veggies into four servings and place on each of the warmed tortillas.

6 – Top with lettuce, cubed mango, and a sprinkling of black pepper.

Yield: 4 servings. Serving size: 1/4 of recipe.

Nutrition Facts Per Serving:
Calories: 260, Carbohydrates: 27 g, Protein: 26 g, Fat: 6 g, Saturated Fat: 1.4 g, Cholesterol: 50 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/fiesta-fish-tacos/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more!Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

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