Diabetic Dessert of the Week – No-Bake Cherry Cake

June 10, 2021 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is a No-Bake Cherry Cake. You’ll need a Prepared Angel Food Cake along with Fat Free Skim Milk, Reduced Fat Sour Cream, Vanilla Sugar Free Instant Pudding Mix, and Light Cherry Pie Filling. It’s only 156 calories per serving. You can find this recipe along with all the other Diabetic Friendly Recipes at the Diabetes Self Management website. 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 2021! https://www.diabetesselfmanagement.com/

No-Bake Cherry Cake
Use summer’s bounty of fresh berries for this scrumptious no-bake cake. Requiring just five simple ingredients and a few simple steps to prepare — no oven required! — it’s the perfect homemade treat for all your warm weather festivities.
Ingredients

1 (10-inch) prepared angel food cake
1 1/2 cups fat-free (skim) milk
1 cup reduced-fat sour cream
1 package (4-serving size) vanilla sugar-free fat-free instant pudding and pie filling mix
1 can (21 ounces) light cherry pie filling

Directions
1 – Cut cake into bite-sized pieces; press into 11×7-inch baking dish.

2 – Beat milk, sour cream, and pudding mix in medium bowl with wire whisk or electric mixer at medium speed 2 minutes or until thickened. Spread over cake in baking dish.

3 – Spoon cherry pie filling evenly over cake. Cover and refrigerate at least 1 hour or until chilled.

Yield: 12 servings.

Serving size: 1 piece cake (1/12 total recipe).

Nutrition Facts Per Serving:
Calories: 156 calories, Carbohydrates: 31 g, Protein: 4 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 7 mg, Sodium: 326 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/no-bake-cherry-cake/

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/

SOUTHWEST MEATLOAF

May 8, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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I have a recipe for a Southwest Meatloaf to pass along. To make this Meatloaf you’ll be needing Ground Beef (95% lean), Soft Bread Crumbs, Onion, Red Bell Pepper, Frozen Corn, Milk, Egg, Garlic Clove, Salt, Chili Powder, Ground Cumin, Pepper, and Thick and Chunky Salsa. The Meatloaf is 280 calories and 11 net carbs per serving. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2021! https://diabeticgourmet.com/

SOUTHWEST MEATLOAF

Ingredients

2 pounds ground beef (95% lean)
1 cup soft bread crumbs
3/4 cup finely chopped onion
1/2 cup finely chopped red bell pepper
1/2 cup frozen corn, thawed
1/2 cup milk
1 egg
1 large clove garlic, minced
2 teaspoons salt
1-1/2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon pepper
1/2 cup thick and chunky salsa

Directions

1 – Heat oven to 350F. Combine all ingredients in large bowl except salsa, mixing lightly but thoroughly.
2 – Shape beef mixture into 10 x 4-inch loaf on rack in broiler pan. Bake in 350F oven 1 hour,15 minutes to 1 hour, 20 minutes, until internal temperature reaches 160F.
3 – Let stand 10 minutes. Top with salsa; cut into slices.

Recipe Yield: Makes 6 to 8 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 280
Fat: 9 grams
Saturated Fat: 4 grams
Fiber: 1.8 grams
Sodium: 313 milligrams
Cholesterol: 120 milligrams
Protein: 34 grams
Carbohydrates: 12 grams
https://diabeticgourmet.com/diabetic-recipes/southwest-meatloaf

“Meatless Monday” Recipe of the Week – Individual Tomato Florentine Stratas

May 3, 2021 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Individual Tomato Florentine Stratas. To make this week’s recipe you’ll be needing Spinach, Whole Wheat Bread Cubes, Tomato, Dried Italian Seasoning, Eggs, Milk, and Shredded Part-Skim Mozzarella Cheese. No Meat Needed! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Individual Tomato Florentine Stratas
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Recipe Ingredients:
2 cups torn fresh spinach (about 4 ounces)
1 1/2 cups (1-inch) whole wheat bread cubes (about 2 slices)
1 medium tomato, chopped
1 teaspoon dried Italian seasoning
4 large eggs
1 cup milk
1/4 cup shredded part-skim mozzarella cheese (1 ounce)

Cooking Directions:
1 – Preheat oven to 350°F (175°C).
2 – Place 1/2 cup spinach in each of four greased 10-ounce custard cups. Top with bread, dividing evenly.
3 – Toss tomato with Italian seasoning; spoon evenly over bread.
4 – Beat eggs and milk in medium bowl until blended. Slowly pour scant 1/2 cup egg mixture over tomato in each cup. Sprinkle with cheese.
5 – Place cups in a shallow baking pan.
6 – Bake in center of 350°F (175°C) oven until custards are puffed and begin to pull away from sides of cups and knife inserted near centers comes out clean, about 30 minutes.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 170; Total Fat: 8g; Saturated Fat: 3g; Cholesterol: 220mg; Total Carbs: 12g; Fiber: 2g; Protein: 13g; Sodium: 222mg.
https://www.cooksrecipes.com/mless/individual_tomato_florentine_stratas_recipe.html

Three Cheese Asparagus Gratin with Gouda, Muenster and Asiago

April 27, 2021 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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I have a recipe for a Three Cheese Asparagus Gratin with Gouda, Muenster and Asiago to pass along. To make this Delicious Asparagus Recipe you’ll be needing Butter, Asparagus, Milk, Cornstarch, Wisconsin Gouda, Wisconsin Muenster Cheese, Wisconsin Asiago Cheese, Salt, Pepper, and Bread Crumbs. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Three Cheese Asparagus Gratin with Gouda, Muenster and Asiago
An elegant side dish of tender asparagus spears enrobed in a creamy, two cheese sauce topped with asiago cheese and buttery bread crumbs.

Recipe Ingredients:
4 tablespoons butter
2 pounds (approximately) asparagus, washed and tough ends removed
1 cup milk
1 teaspoon cornstarch mixed with 2 tablespoons cold water
1 cup (4 ounces) Wisconsin Gouda (plain or smoked) cheese, shredded
1 cup (4 ounces) Wisconsin Muenster cheese, shredded
1 teaspoon salt
1 cup coarse bread crumbs
1/2 cup (2 ounces) grated Wisconsin asiago cheese
1/4 teaspoon freshly ground black pepper

Cooking Directions:
1 – Preheat oven to 425°F (220°C). Grease a 9x9x2-inch glass baking dish with 1 tablespoon of butter.
2 – Arrange the asparagus in the baking dish.
3 – Gently simmer milk over medium heat. Stir in the cornstarch mixture to thicken slightly. Add the Gouda and Muenster cheeses and whisk in until smooth and creamy; season with the salt. Pour the cheese sauce over the asparagus.
4 – Melt the remaining 3 tablespoons butter. Toss with the bread crumbs, Asiago and pepper. Sprinkle over the asparagus mixture.
5 – Bake for 20 to 25 minutes, or until bubbly and lightly browned.
Makes 6 servings.

https://www.cooksrecipes.com/sidedish/three_cheese_asparagus_gratin_with_wisconsin_cheese_recipe.html

“Meatless Monday” Recipe of the Week – Mini Mushroom Mac ‘n Goat Cheese

March 29, 2021 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Mini Mushroom Mac ‘n Goat Cheese. To make this week’s Dish some of the ingredients you’ll be needing are Cavatappi Pasta, Mushrooms, All Purpose Flour, Milk, fresh Goat Cheese, Shredded Mozzarella Cheese and more! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Mini Mushroom Mac ‘n Goat Cheese
Recipe Ingredients:

4 ounces (about 2 cups) cavatappi pasta, uncooked (can substitute spirals)
1 tablespoon olive oil
1 pound assorted mushrooms (such as Portabella, crimini, shiitake and oyster), cut into 1/2-inch pieces
4 tablespoons butter
4 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
6 ounces fresh goat cheese
1/2 cup shredded mozzarella cheese
2 tablespoons minced fresh rosemary
1 tablespoon fresh thyme leaves

Cooking Directions:

1 – Preheat oven to 350°F (175°C).
2 – Cook pasta according to package directions.
3 – While pasta cooks, heat olive oil in a large non-stick skillet over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Flip mushrooms and cook about 5 minutes more, until other side is same color.
4 – Melt butter in a large saucepan and stir in flour. Cook for a minute or two to slightly toast flour.
5 – Stir in salt and whisk in milk. Bring to a low boil over medium-high heat, stirring occasionally to slightly thicken sauce, for about five minutes.
6 – Remove sauce from heat, whisk in cheeses, rosemary and thyme and stir to melt.
7 – Stir in mushrooms and pasta and divide between four (1-cup) ramekins.
8 -Place ramekins on baking sheet and bake until cheese bubbles around edges, about 15 to 20 minutes Remove from oven and let rest for about five minutes Serve warm.
Makes 4 servings.
https://www.cooksrecipes.com/mless/mini_mushroom_mac_n_goat_cheese_recipe.html

Wild Idea Buffalo Recipe of the Week – CREAMY POTATO LEEK SOUP WITH CORNED BUFFALO BRISKET

March 10, 2021 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is – CREAMY POTATO LEEK SOUP WITH CORNED BUFFALO BRISKET. Made using the Wild Idea Buffalo Corned Brisket along with Potatoes, Leeks, Garlic, Fennel, Milk, Red Cabbage, and Spices. Its one of those Soups that’s a meal! You can find this recipe and purchase the Wild Idea Corned Buffalo Brisket along with all the other Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2021! https://wildideabuffalo.com/

CREAMY POTATO LEEK SOUP WITH CORNED BUFFALO BRISKET
My version of a “hot” Vichyssoise, but with added ingredients that make it oh-so-fabulous. You will crave it after it’s gone!

Ingredients: (Serves 4 to 8)

5 – medium potatoes, peeled and quartered

2 – cups reserved potato water

3 – tablespoons of butter

2 – large leeks, white and light green parts sliced

3 – cloves garlic, chopped

1½ – teaspoons of black pepper

1½ – teaspoons salt

2 – teaspoons crushed fennel

1½ – cups milk

1 – tablespoon lemon

2 – cups red cabbage, thinly sliced

1 – 1 pound pkg. Corned Buffalo Brisket

chives or fennel fronds for garnish

Preparation:

1 – Bring a pot of salted water to a boil over medium high heat. Add the prepared potatoes to the boiling water and cook uncovered until potatoes are tender.
2 – Strain the potatoes, reserving two cups of the potato water.
3 – Transfer the potatoes and reserved water to a blender and puree.
4 – In a sauté pan over medium heat, melt 2 tablespoons of the butter and add the sliced leeks, garlic and seasonings. Sauté until leeks are tender, stirring occasionally to avoid browning.
5 – Transfer the leeks to the blender and puree, mixing in with the potatoes.
6 – In the same sauté pan, over medium high heat melt the remaining tablespoon of butter and add the red cabbage. Sauté until al dente, about 5 minutes. Remove the pan from the heat and transfer the cabbage to a bowl.
7 – Transfer the pureed mixture in the blender to a soup pot and whisk in the milk.
8 – Bring soup to a gentle boil over medium heat, stirring occasionally.
9 – Before serving whisk in the lemon juice and adjust seasoning to taste.
10 – Coarsely cut up corned brisket and place in a pan with half a cup of beer or water. Cover and heat over medium high, until hot.
11 – To serve, pour soup into bowls, and place hot corned brisket and sautéed cabbage in the center of the bowl. Garnish with fresh herbs.
https://wildideabuffalo.com/blogs/recipes/creamy-potato-leek-soup-with-corned-buffalo-brisket

 

 

Wild Idea Buffalo – Corned Brisket
Back by popular demand, our Buffalo Corned Brisket is nitrite free, brine cured and slowly cooked for juicy tenderness. With Easy “Heat & Eat” instructions on the package it’s a must have product.
1 lb. package

Cooking instructions: Thaw brisket in refrigerator. Remove from bag and place brisket and juices along with one to two cups of your favorite beer or liquid in a heavy pot. Bring juices to a boil then reduce heat to a simmer. Top the corned brisket with sliced cabbage, cover and heat through for 10 to 15 minutes. Serve with buttered potatoes, pan juices and coarse mustard.

Ingredients: 100% Grass-fed Buffalo, Water, Sea Salt. Organic: Pure Cane Sugar, Cultured Celery Powder, Garlic Juice, Pickling Spice(yellow mustard, dill seed, brown mustard, allspice, cloves), coriander seed, mace, black peppercorns, bay leaf, cardamon, chili peppers.
https://wildideabuffalo.com/collections/ranch-kitchen/products/corned-buffalo-brisket

Kitchen Hint of the Day!

January 20, 2021 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Reducing Fat and Calories…………….

A good way to decrease the amount of fat and calories in your recipes is to use fat-free milk or 1% milk instead of whole or reduced-fat (2%) milk. For extra richness, try fat free half and half or evaporated skim milk.

Appetizer of the Week – Cheddar Scones with Smoked Turkey

December 19, 2020 at 6:02 AM | Posted in Appetizer of the Week, CooksRecipes | Leave a comment
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This week’s Appetizer of the Week – Cheddar Scones with Smoked Turkey. To make these Delicious Scones you’ll be needing Biscuit Mix, Milk, Eggs, Butter, Shredded Wisconsin Cheddar Cheese, and Smoked Turkey. These sound incredible! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Cheddar Scones with Smoked Turkey
Savory cheddar scones filled with sliced smoked turkey make simple, yet delicious appetizer sandwiches. For a simple flavor variation, use a spread made with cream cheese and fruit preserves or cranberry sauce.

Recipe Ingredients:
4 cups biscuit mix
1 1/2 cups milk
2 large eggs
1/4 cup butter, melted
2 1/2 cups (10 ounces) finely shredded Wisconsin Sharp Cheddar cheese
Smoked turkey, thinly sliced

Cooking Directions:
1 – Combine biscuit mix, milk, eggs, butter and cheese; mix until ingredients are moistened.
2 – Drop by tablespoonful onto lightly greased baking sheet.
3 – Bake for 12 to 14 minutes at 400°F (205°C) or until golden brown.
4 – Remove from oven and cool slightly before removing from baking sheet.
5 – To serve, slice scones in half and fill with small slice of turkey.
6 – Arrange on serving tray.
Makes 32 servings.
https://www.cooksrecipes.com/appetizer/cheddar_scones_with_smoked_turkey_recipe.html

Kitchen Hint of the Day!

November 8, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Making a creamy macaroni and cheese…………….

Cook your noodles in milk instead of water. Cooking your noodles in milk instead of water makes your resulting mac and cheese creamier. Cooking your noodles in milk instead of water makes the sauce creamy before you even add the cheese sauce.

Diabetic Dessert of the Week – Pumpkin Spice Mini Donuts

November 5, 2020 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is – Pumpkin Spice Mini Donuts. To make this week’s recipe you’ll be needing Nonstick Cooking Spray, Granulated Sugar, Ground Cinnamon, White Whole Wheat Flour, Brown Sugar, Baking Powder, Salt, Ground Ginger, Ground Nutmeg, Baking Soda, Canned Solid Pumpkin, Eggs, Milk, Butter, and Vanilla. Enjoy the Donuts! 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/

Pumpkin Spice Mini Donuts
Perfect for Halloween, Thanksgiving and any time in between, these mini-donuts are jam-packed with cinnamon, ginger and pumpkin flavor!

Ingredients
Nonstick cooking spray
1 tablespoon granulated sugar
2 teaspoons ground cinnamon, divided
2 cups white whole-wheat flour
1/2 cup packed brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
1/2 cup canned solid-pack pumpkin
2 eggs
1/4 cup (1/2 stick) butter, softened
1/4 cup fat-free (skim) milk
1 teaspoon vanilla

Directions
Yield: 36 donuts
Serving size: 2 donuts

1. Preheat oven to 350°F. Spray 36 mini (1 3/4-inch) muffin cups with nonstick cooking spray. Combine granulated sugar and 1 teaspoon cinnamon in small bowl; set aside.

2. Combine flour, brown sugar, baking powder, remaining 1 teaspoon cinnamon, salt, ginger, nutmeg and baking soda in medium bowl; mix well. Beat pumpkin, eggs, butter, milk and vanilla in large bowl with electric mixer at medium speed until combined. Gradually add flour mixture, beating well after each addition. Spoon scant tablespoonful batter into each prepared muffin cup.

3. Bake 12 minutes, or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 2 minutes.

4. Working one at a time, dip doughnuts into cinnamon-sugar mixture, turning to coat evenly. Return to wire racks; let stand until set. Serve warm or cool completely.

Nutrition Information:
Calories: 115 calories, Carbohydrates: 19 g, Protein: 3 g, Fat: 3 g, Saturated Fat: 2 g, Cholesterol: 28 mg, Sodium: 157 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/pumpkin-spice-mini-donuts/

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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