Diabetic Side Dish of the Week – Roasted Broccoli

January 31, 2021 at 6:02 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Side Dish of the Week | 2 Comments
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This week’s Diabetic Side Dish of the Week is Roasted Broccoli. To prepare this week’s recipe you’ll be needing Broccoli Florets, Olive Oil, Sea Salt, Butter, Minced Garlic, Lemon Zest, Lemon Juice, and Pine Nuts. 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/

Roasted Broccoli
Roasted broccoli knocks steamed broccoli right out of the water when it comes to flavor and texture!

Recipe Ingredients:
1 pound broccoli florets
2 tablespoons olive oil
Kosher or sea salt and freshly ground black pepper to taste
2 tablespoons butter
1 teaspoon finely minced garlic
1/2 teaspoon grated lemon zest
1 to 2 tablespoons fresh lemon juice
2 tablespoons pine nuts, toasted* (or other nuts or seeds of your choice)

Cooking Directions:
Preheat oven to 450°F (230°C).
1 – In a large bowl, toss the broccoli with the oil and salt and pepper to taste. Arrange the flowerets in a single layer on a baking sheet and roast, turning once, for 12 minutes, or until just tender.
2 – Meanwhile, in a small saucepan, melt the butter over medium heat. Add the garlic and lemon zest and heat, stirring, for about 1 minute. Let cool slightly and stir in the lemon juice.
3 – Place the roasted broccoli in a serving bowl, pour the lemon butter over it and toss to coat. Scatter the toasted pine nuts over the top.
Makes 6 servings.

*To toast pine nuts, place in small skillet. Cook over medium-high heat 1 to 3 minutes or until lightly browned, stirring constantly.

Nutritional Information Per Serving (1/6 of recipe): 114.3 calories; 80% calories from fat; 10.6g total fat; 10.2mg cholesterol; 46.7mg sodium; 254.3mg potassium; 4.5g carbohydrates; 0.1g fiber; 0.2g sugar; 4.4g net carbs; 2.6g protein.
https://www.cooksrecipes.com/sidedish/roasted_broccoli_recipe.html

Diabetic Side Dish of the Week – Broccoli Italian Style

December 6, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is Broccoli Italian Style. This week’s recipe is made using Fresh Broccoli, Lemon Juice, Extra Virgin Olive Oil, Minced Garlic, Italian Parsley, and Black Pepper. The Dish is 44 calories and 4 net carbs per serving. 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/

Broccoli Italian Style
This simple dish combines broccoli with lemon juice, olive oil, garlic, parsley, and black pepper for a flavor that can’t be beat!

Ingredients
1 1/4 pounds fresh broccoli
2 tablespoons lemon juice
1 teaspoon extra virgin olive oil
1 clove garlic, minced
1 teaspoon chopped fresh Italian parsley
Dash black pepper

Directions
Yield: 4 servings
Serving size: 1/4 of total recipe

1 – Trim broccoli, discarding tough stems. Cut broccoli into florets with 2-inch stems. Peel remaining stems; cut into 1/2-inch slices.

2 – Bring 1 quart water to a boil in large saucepan over medium-high heat. Add broccoli; return to a boil. Cook 3 to 5 minutes or until broccoli is tender. Drain; transfer to serving dish.

3 – Combine lemon juice, oil, garlic, parsley, and pepper in small bowl. Pour over broccoli; toss to coat. Cover and let stand 1 hour before serving to allow flavors to blend. Serve at room temperature.

Nutrition Information:
Calories: 44 calories, Carbohydrates: 7 g, Protein: 3 g, Fat: 2 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 29 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/snack/broccoli-italian-style/

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Skillet Turkey Chili

December 11, 2019 at 6:01 AM | Posted in chili, CooksRecipes, turkey, turkey chili | Leave a comment
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I have another Chili Recipe to pass along to every one, Skillet Turkey Chili. A delicious way to use those Turkey Leftovers! Using Turkey Leftovers, Onion, Red Bell Pepper, Jalapeño Pepper, Minced Garlic, Chili Powder, Ground Cumin, Salt, a can of Tomatoes and Green Chiles, and can of Light Red Kidney Beans. The recipe is from the CooksRecipes website which has a huge selection of recipes to please everyone! So Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Skillet Turkey Chili
Leftover turkey—when combined with beans, vegetables and spices—makes for a tasty, quick and easy chili.

Recipe Ingredients:
1 tablespoon vegetable oil
1 1/2 cups chopped onion
1 1/2 cups chopped red bell pepper
1/2 seeded jalapeño pepper, finely chopped
1 clove garlic, minced
2 1/2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
2 (14.5-ounce) can tomatoes and green chiles
1 (15.5-ounce) can light red kidney beans, drained and rinsed
2 cups chopped cooked turkey

Cooking Directions:
1 – Heat oil in skillet over medium heat. Add onion, red bell pepper, jalapeño, garlic, chili powder, cumin and salt. Cook and stir 4 to 5 minutes or until vegetables are tender.
2 – Stir in tomatoes, beans and turkey. Simmer 5 minutes longer or until heated through.
Makes 8 servings.

Tips:

Served chili topped with grated cheddar cheese, sliced ripe olives, sour cream or salsa.
For spicier version increase amount of jalapeño pepper used. Do not seed peppers.

https://www.cooksrecipes.com/soup/skillet_turkey_chili_recipe.html

Shrimp, Noodles with Mushrooms and Baked Garlic Loaf Bread

September 1, 2018 at 5:25 PM | Posted in Ronzoni Healthy Harvest Pasta, seafood, shrimp | 2 Comments
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Toady’s Menu: Shrimp, Noodles with Mushrooms and Baked Garlic Loaf Bread

 

 

For Breakfast this morning I made a Breakfast Sandwich. I toasted a Thomas 100 Calorie Light Whole Grain English Muffin, heated up an al fresco Chicken Sausage Patty, 1/2 slice of Kraft Deli Deluxe Sharp Cheddar, and I had my Breakfast Sandwich! Also had my morning cup of Bigelow Decaf Green Tea. Passing thunderstorms, humid, and 88 degrees out today. Another day of being down and out with my allergies. Not feeling good today. So it was a day of rest and relaxation, and College Football. For Dinner tonight I prepared Shrimp, Noodles with Mushrooms and Baked Garlic Loaf Bread.

 

 

For the Shrimp part of the dish I used Meijer Brand Jumbo Shrimp. I had them in the freezer so I let them thaw overnight in the fridge. I love Shrimp and all Seafood. I started by rinsing the Shrimp off in cold water and letting it dry in a colander. Using a medium size skillet, that I sprayed with Pam Cooking Spray and a 1 tablespoon of Extra Virgin Olive Oil, that I heated on medium heat. I seasoned them with Old Bay Seasoning and a sprinkle of Morton’s Lite Salt and added the Shrimp to the skillet. Cooked them 2 minutes per side, turning the Shrimp once. I’ve been using the Meijer Frozen Shrimp for a while now. I think it’s the best Frozen Shrimp you can find. And as the Shrimp was cooking I started to prepare the Pasta.

 

I’m preparing Egg Noodles with Mushrooms. I’ll be using Ronzoni Smart Taste Extra Wide Noodles, Mini Bella Mushrooms, Minced Garlic, Blue Bonnet Light Butter, Sea Salt, and Fresh Basil. To prepare it; Cook noodles until just tender in boiling salted water. Cook 8 minutes, stirring often.

 

 

 

 

As the Noodles are cooking I Sauteed the sliced Mushrooms and Garlic in 2 tablespoons of Butter, Ground Roasted Cumin, and Sea Salt over moderate heat until Mushrooms are tender, about 3 or 4 minutes. Keep an eye on the Garlic so not to burn it. Drain the Noodles and toss in with cooked Mushrooms. Add the Basil and season with a little Sea Salt, to taste. The Noodles, Mushrooms, and Garlic all come together to make one delicious Pasta Dish! To top it off top with the Shrimp, Shrimp makes everything better! Time to dig in!

 

 

 


As everything was cooking I also Baked a Loaf of Garlic Loaf Bread. This has become the family’s favorite Baked Bread. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.

 

 

 

 

 

Egg Noodles with Mushrooms

Ingredients
1/2 pound Ronzoni Smart Taste Extra Wide Noodles
2 tablespoons Blue Bonnet Light Butter
8 Mushrooms, sliced
3 Cloves Garlic, minced
A handful fresh Basil, chopped
Sea Salt

Directions
1 – Cook noodles until just tender in boiling salted water, according to package.
2 – Saute sliced mushrooms and garlic in 2 tablespoons butter over moderate heat until mushrooms are tender, about 3 or 4 minutes.
3 – Drain noodles and toss in with cooked mushrooms. Add the basil and season with a little sea salt, to taste.

 

 

RiverRoad Bake House Garlic Oval Loaf Bread

Calling all garlic lovers! Made with real roasted garlic, our Garlic Oval is the perfect base for bruschetta and savory sandwiches. Feeling bold? Top with garlic butter for the ultimate garlic bread!

WARM AT HOME
* Remove from packaging
* Heat oven to 400˚F (200˚C)
* Warm for 5 min

INGREDIENTS
Enriched wheat flour (flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, roasted garlic, salt, cultured organic wheat starch, sour starter [cultured wheat flour, wheat flour, yeast, lactic acid (from bacterial culture)], extra virgin olive oil, organic whole wheat flo

Soon to be World Famous Bleu and ‘Shroom and Bison Burger w/…

July 2, 2011 at 5:12 PM | Posted in baking, bison, dessert, diabetes, diabetes friendly, Food, Healthy Life Whole Grain Breads, low calorie, low carb, mushrooms, Ore - Ida | Leave a comment
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Today’s Menu: Bleu and ‘Shroom and Bison Burger w/ Baked Steak Fries


Light comfort food tonight for dinner. I had a Ground Bison Sirloin Burger which was seasoned with McCormick Grinder Steakhouse Seasoning and then fried in Extra Virgin Olive Oil about 4 minutes per side. Just a note when you fry a Bison Burger watch it carefully as it fries quicker than Beef because it’s so lean. Anyway I used Healthy Life Whole Grain Buns and topped the Burger with Crumbled Bleu Cheese and Sauteed Mushrooms. The Mushrooms were lightly sauteed in E.V. Olive Oil and a half pat of I Can’t Believe It’s Not Butter then seasoned with Sea Salt, Pepper, Parsley, Cumin, and Minced Garlic. As a side I had Ore – Ida Steak Fries that I baked. Dessert later Breyer’s Carb Smart Vanilla Ice Cream topped with a little Smucker’s Sugarless Chocolate Hot Fudge Topping.

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