Sunday’s Chicken Dinner Recipe – Rosemary Chicken and Mushrooms with Mixed Vegetables

November 3, 2019 at 6:02 AM | Posted in CooksRecipes, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is – Rosemary Chicken and Mushrooms with Mixed Vegetables. Fire up the grill for this week’s recipe of Rosemary Chicken and Mushrooms with Mixed Vegetables. To make this recipe you’ll need; 1 Whole Chicken (bone in and skin on), White Button Mushrooms, Olive Oil, Low Sodium Vegetable Broth, Rosemary, and Assorted Vegetables ( Squash, Onions, Bell Peppers, tomatoes). You can find this recipe at the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, and cuisines so check it out today1 Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Rosemary Chicken and Mushrooms with Mixed Vegetables
This dish includes the timeless taste of chicken on the bone with a great technique for grilling mushroom kabobs. White button mushrooms are threaded on rosemary stalks for added flavor and an impressive presentation.

Recipe Ingredients:
1 whole chicken, bone in and skin on (cut into two each breasts, thighs, drumsticks)
1 pound white button mushrooms
1/3 cup olive oil, plus extra for brushing vegetables
2/3 cup low-sodium vegetable broth
1/4 cup minced fresh rosemary – divided use
1 teaspoon freshly ground black pepper
4 (6-inch) sprigs rosemary with woody stems
2 pounds assorted summer vegetables cut into 1-inch pieces (summer squash, onion wedges, bell peppers, tomatoes)

Cooking Directions:
1 – Preheat grill.
2 – Place chicken and mushrooms in separate gallon-size plastic zipper bags. Whisk together olive oil, vegetable broth, rosemary and pepper and pour half of mixture in each bag. Seal bags and turn several times to coat food with rosemary oil. Bags may be prepared the night before and stored in refrigerator. If refrigerated, return chicken to room temperature before grilling.
3 – Place chicken on grill skin side down and turn when skin turns deep brown. Grill chicken until crispy on outside and juices run clear when pierced with a fork, about 20 to 35 minutes. Remove and place on a platter; cover with foil and let rest for about 10 minutes.
4 – While chicken cooks, thread mushrooms onto rosemary sprigs and other vegetables onto bamboo or metal skewers. Keep like vegetables together and brush them, excluding mushrooms, lightly with olive oil.
5 – While chicken rests, grill vegetables. Start with firmer vegetables like mushrooms, onions and bell peppers, followed by softer ones like summer squash and tomatoes. Rotate once and grill until lightly charred and tender, about 10 minutes for firmer vegetables, 6 for softer vegetables.
6 – Add vegetables to platter with chicken and serve.
Makes 4 servings.

Nutritional Tips: Mushrooms offer many essential nutrients, including the natural antioxidants selenium and ergothioneine, B vitamins riboflavin, niacin and pantothenic acid, and copper. White button mushrooms also are a largely unrecognized source of vitamin D – one serving provides 15 IU of vitamin D. And, mushrooms have close to 300 mg of potassium in each serving, an important nutrient many Americans do not get enough of. Best of all, one serving of mushrooms provides these essential nutrients in a mere 20 calories and zero grams of fat.
https://www.cooksrecipes.com/chicken/rosemary_chicken_and_mushrooms_with_mixed_vegetables_recipe.html

Kitchen Hint of the Day

October 3, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Love those Pancakes………..

Instead of butter, use Olive Oil – To prevent pancakes from burning, use olive oil! Butter can easily burn on the stove, but olive oil gives pancakes nice, crispy edges without burning them. Olive oil will prevent your pancakes from sticking to the griddle, too. You’ll know when your pan is hot enough when the olive oil easily moves around your griddle.

* Thank you to Maddie for passing this hint along to share.

It’s Chili, Chowder, or Stew Saturday – Mediterranean Chili

September 28, 2019 at 6:03 AM | Posted in It's Chili Soups or Stews Saturday | 1 Comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Mediterranean Chili. Made using; Olive Oil, Onions, Bell Peppers, Garlic, No Salt Added Chickpeas, No Salt Added Stewed Tomatoes, Low Sodium Vegetable Juice, Red Pepper Flakes, Reduced Fat Feta Cheese, and Basil. It’s only 185 calories and 22 net carbs per serving (1 cup). The recipe is from the Diabetes Self Management website where you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes Management Tips, Diabetes News, and so much more. Be sure to check it out soon! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Mediterranean Chili

Ingredients
1 tablespoon olive oil
1/2 cup chopped onion
2 bell peppers, coarsely chopped (1 green and 1 yellow)
4 cloves garlic, minced
1 can (16 ounces) no-salt-added chickpeas, drained
1 can (14 1/2 ounces) no-salt-added stewed tomatoes, undrained
1 cup low-sodium vegetable juice
1/4 teaspoon crushed red pepper flakes
1/2 cup (2 ounces) crumbled reduced-fat feta cheese
1/4 cup chopped fresh basil

Directions
1 – Heat oil in large saucepan over medium heat. Add onion; cook 5 minutes, stirring occasionally. Add bell peppers and garlic; cook 5 minutes, stirring occasionally.

2 – Stir in chickpeas, tomatoes with their juices, vegetable juice, and red pepper flakes; bring to a boil over high heat. Reduce heat to low; simmer, uncovered, 12 minutes or until vegetables are tender.

3 – Ladle into shallow bowls; top with feta cheese and basil.

Yield: 5 servings.

Serving size: 1 cup per serving.

Nutrition Facts Per Serving:
Calories: 185 calories, Carbohydrates: 30 g, Protein: 9 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 4 mg, Sodium: 340 mg, Fiber: 8 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/mediterranean-chili/

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Panino Italiano

September 27, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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For a second Jennie – O Turkey Recipe I have a recipe for Panino Italiano. This Sandwich is made using; JENNIE-O® sliced All Natural* Oven Browned Turkey Breast, Olive Oil, Onion, Garlic, Crusty Bread, Black Pepper, Salami, Basil Leaves, and Mozzarella Cheese. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. So Enjoy and Make the Switch in 2019! https://www.jennieo.com/

Panino Italiano
Hot, melt-y and chock full of savory Italian flavor, this sandwich recipe is the answer to your easy weeknight dinner cravings. Sautéed onion, fresh basil and lean turkey breast. Ready in under 30 minutes!

INGREDIENTS
1 ½ tablespoons olive oil, divided
1 cup sliced onion
4 cloves garlic, minced
8 slices crusty bread
2 teaspoons freshly ground black pepper
4 slices salami
8 slices JENNIE-O® sliced All Natural* Oven Browned Turkey Breast, from the service deli
1 cup basil leaves
4 slices fresh mozzarella cheese

DIRECTIONS
1) In medium skillet, heat 1 tablespoon oil over medium heat. Add onion and garlic. Cook 10 minutes or until softened and golden, stirring occasionally.
2) Brush each bread slice with remaining oil. Sprinkle with pepper. Turn slices over. Top 4 slices with salami, turkey, basil, cheese and onion mixture. Top with remaining bread slices, peppered side up.
3) Place sandwiches in heated Panini press or sandwich maker. Cook 5 minutes or until golden and cheese is melted. Cut in half to serve.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 400
Protein 32g
Carbohydrates 29g
Fiber 6g
Sugars 4g
Fat 19g
Cholesterol 65mg
Sodium 930mg
Saturated Fat 7g
https://www.jennieo.com/recipes/753-panino-italiano

Diabetic Dish of the Week – SALMON WITH PEANUT BUTTER SAUCE

September 24, 2019 at 6:02 AM | Posted in diabetes, 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 – SALMON WITH PEANUT BUTTER SAUCE. One of my favorite cuts of Fish Salmon! To make this recipe you’ll need; Salmon Fillets, Olive Oil, Peanut Butter, Chili Garlic Sauce, Orange Juice, and Salt and Pepper. You can find this recipe along with all the other Diabetic Friendly Recipes at the Diabetic Gourmet Magazine website. You’ll find and endless supply of Delicious and Diabetic Friendly Recipes at the site. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

SALMON WITH PEANUT BUTTER SAUCE

Recipe Yield: 4

Ingredients

1 pound salmon
1 teaspoon olive oil
freshly ground pepper, to taste
1/4 cup peanut butter
2 teaspoons chili garlic sauce
1/4 cup 100 percent orange juice

Directions

1 – Heat oven to 400F and line baking sheet with aluminum foil.
2 – Place salmon on baking sheet, drizzle with olive oil and season with pepper, to taste.
3 – Bake salmon 15-20 minutes until cooked through.
4 – In small sauce pot over medium-low heat, whisk together peanut butter, chili garlic sauce and orange juice, and cook until warm.
5 – To serve, pour peanut butter sauce over salmon.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 334
Fat: 23 grams
Saturated Fat: 5 grams
Fiber: 1 grams
Sodium: 173 milligrams
Cholesterol: 50 milligrams
Protein: 27 grams
Carbohydrates: 5 grams
Sugars: 3 grams
https://diabeticgourmet.com/diabetic-recipe/salmon-with-peanut-butter-sauce

Diabetic Dish of the Week – Simple Grilled Salmon for Diabetics

September 3, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | 2 Comments
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This week’s Diabetic Dish of the Week is a Simple Grilled Salmon for Diabetics. Salmon Fillets seasoned with Olive Oil, Salt, and Lemon Pepper. That’s it, it’s ready for the grill! The Dish is only 141 calories and 1 carb! The recipe is from one of my favorite sites, the Diabetes Self Management website. At the Diabetes Self Management website you’ll find a huge selection of Diabetic Friendly Recipes. So Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Simple Grilled Salmon for Diabetics
Easy enough for even the most inexperienced chef, this delicious seafood dish is perfect for your Labor Day barbecue! And with only about 15 minutes of preparation required, you can spend less time cooking and more time enjoying good food.

Preparation time: 2 minutes. Cooking time: about 12 minutes (may be increased or decreased depending on fillet’s thickness).

Ingredients
1/4 teaspoon olive oil
1 (4-ounce) salmon fillet
Pinch of salt
Pinch of lemon pepper
Wedge of lemon

Directions
Preheat grill to medium heat. Rub olive oil over salmon, coating evenly. Sprinkle with salt and lemon pepper. Grill salmon over medium heat about 6 minutes on each side, or until it flakes easily when pierced with a fork (for ease in turning salmon, a grill basket coated with cooking spray or a wide metal spatula can be used). Remove any skin. Serve with a squeeze of fresh lemon juice.

Yield: 1 serving.

Serving size: 1 fillet.

Nutrition Facts Per Serving:
Calories: 141 calories, Carbohydrates: 1 g, Protein: 23 g, Fat: 5 g, Saturated Fat: 1 g, Sodium: 240 mg, Fiber: <1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/simple-grilled-salmon/

“Meatless Monday” Recipe of the Week – LEMONY ANGEL HAIR TOSS

August 26, 2019 at 6:01 AM | Posted in Diabetic Gourmet Magazine, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a LEMONY ANGEL HAIR TOSS. Made using; Dreamfields Angel Hair Pasta, Olive Oil, Lemon Juice, Baby Arugula, Cherry Tomatoes, Shredded Parmesan Cheese, and Toasted Pine Nuts. The recipe is from one of my favorite sites the Diabetic Gourmet Magazine website where you can find a huge selection of Diabetic Friendly Recipes. Be sure to check it out for any meal recipes or ideas. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

LEMONY ANGEL HAIR TOSS
Ingredients

1 box Dreamfields Angel Hair
1/3 cup olive oil
1/3 cup fresh lemon juice
1/4 teaspoon salt
2 cups packed baby arugula
2 cups halved cherry and/or grape tomatoes, assorted colors if possible
1/3 cup freshly shredded Parmesan cheese
1/3 cup toasted pine nuts (optional)
Salt and pepper (optional)

Directions

1 – Cook pasta according to package directions. Drain; rinse in cold water or in ice water until completely cooled and drain well.
2 – Meanwhile, in small bowl, whisk together olive oil, lemon juice and salt. Toss with pasta.
3 – Add arugula, tomatoes and cheese to pasta. Toss gently to combine. Sprinkle with pine nuts and season with salt and pepper, if desired. Serve at room temperature or chilled.

Recipe Yield: Makes 8 servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 262
Calories from fat: 37
Fat: 11 grams
Fiber: 5 grams
Sodium: 143 milligrams
Cholesterol: 2 milligrams
Protein: 8 grams
Carbohydrates: 0 grams
https://diabeticgourmet.com/diabetic-recipes/lemony-angel-hair-toss

Wild Idea Buffalo Recipe of the Week – BUFFALO STEAK WITH BLISTERED TOMATO SAUCE

August 21, 2019 at 6:04 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 STEAK WITH BLISTERED TOMATO SAUCE. Made using the always delicious Wild Idea Buffalo Hanging Tender Steak. Seasoned with Olive Oil, Garlic, Anchovy Fillets, White Wine, and Herbs. You can find this recipe or purchase the Wild Idea Buffalo Hanging Tender Steak along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

BUFFALO STEAK WITH BLISTERED TOMATO SAUCE
Many food items can stand on their own, but sometimes you hit a trifecta, where the equal balance of each emulsifies with the other and creates a party in your mouth.
You are going to love this dish. Simple. Delicious. And… easy. Note: I used the Hanger Steak/ Hanging Tender for this recipe, but any of our premium steaks would work as well.
Ingredients:

1 – 1 lb. Wild Idea Hanging Tender

3 – tablespoons olive oil.

1 – teaspoon salt & pepper

12 – ounces cherry tomatoes, halved

1 – teaspoon fresh thyme leaves or ½ dry

½ – teaspoon fresh oregano or ¼ dry

2 – cloves garlic, chopped or 1½ tablespoons

2 – anchovy filets

1 – tablespoon capers

½ – cup white wine

salt and black pepper to taste

Squeeze of fresh lemon

Preparation:

1 – Using a filet knife remove sinew piece that runs down the center of the hanging tender. This will give you two long strips of meat , one will be smaller in size than the other. Or, you can leave whole.
2 – Rub the steak pieces with 1 tablespoon olive oil and a teaspoon of salt and pepper. Allow to rest while you prepare the Blistered Tomatoes.
3 – For the tomatoes, heat two tablespoons of olive oil in a pan over medium high heat, and add the halved tomatoes spreading them evenly over the pan. . Allow them to cook for about 7 minutes.
4 – Add the herbs and garlic and stir to incorporate.
5 – Reduce heat to medium and continue to cook for 5 minutes.
6 – Remove the tomatoes form the heat while you prepare the steaks.
7 – Over a high heat, 500* grill – grill the prepped steaks for one and a half minutes on each side (smaller half of steak for just a minute on each side.
8 – Remove form the grill, cover and rest while finishing the tomatoes.
9 – Add the anchovies, breaking up with a spoon and add the capers and wine. Stir to incorporate and continue to cook until wine is reduced to half.
10 – Taste and season with salt & pepper and fresh squeeze of lemon before serving.
11 – Carve the steak into desired pieces and serve with Blistered Tomato Sauce and Risotto. So good!
https://wildideabuffalo.com/blogs/recipes/buffalo-steak-with-blistered-toamto-sauce

 

 

 

 

Wild Idea Buffalo – HANGING TENDER STEAK 16 OZ.

Also known as the hanger steak, this is a coveted favorite of butchers. There is only one hanging tender steak per bison and it is cut from the primal plate. The deep rich flavor and delicate tenderness requires less cooking time. Roast whole or cut for medallions or kebabs.

https://wildideabuffalo.com/collections/steaks/products/hanging-tender-steaks

“Meatless Monday” Recipe of the Week – HUMMUS

July 29, 2019 at 6:01 AM | Posted in Diabetic Gourmet Magazine, Meatless Monday, Uncategorized | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week – HUMMUS. Start the party, here’s the perfect “Meatless” appetizer, Hummus! Made using Chickpeas, Garlic, Sesame Tahini, Lemon, Olive Oil, and Cayenne Pepper. Only 49 calories and 5 net carbs per serving. The Recipe is from one of my favorite sites the Diabetic Self Management website, also a fantastic Magazine that you can subscribe to. At the Diabetes site you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes Management tips, Diabetes News, and more! So be sure to check it out today. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

HUMMUS

Ingredients

1 (15 oz.) can chickpeas, drained, reserve 1 tablespoon liquid
3-6 cloves garlic, minced
1 tablespoon sesame tahini
Juice of 1 lemon
2 teaspoons olive oil
Pinch of cayenne pepper

Directions

* Combine all ingredients into a blender until smooth, using 1 tablespoon chickpea liquid if necessary to make a smooth spread.

Recipe Yield: Yield: 12 servings Serving Size: 2 tablespoons

NUTRITIONAL INFORMATION PER SERVING:
Calories: 49
Fat: 2 grams
Fiber: 2 grams
Sodium: 33 milligrams
Protein: 2 grams
Carbohydrates: 7 grams
Sugars: 1 grams
https://diabeticgourmet.com/diabetic-recipes/hummus

Sunday’s Chicken Dinner Recipe – Low-Sodium Herb Roasted Chicken Recipe

July 28, 2019 at 6:02 AM | Posted in Diabetes Self Management, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is – Low-Sodium Herb Roasted Chicken Recipe. You’ll need a six- to seven-pound Oven Roaster (Note: Kosher chickens and chickens labeled “basted” or “self basted” have sodium added) along with Olive Oil, Carrots, Lemon, and Spices. Bake it around 2 hours and Sunday Dinner is served! The recipe is from the Diabetes Self Management website which has a huge assortment of Diabetic Friendly Recipes so be sure to check it out today! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Low-Sodium Herb Roasted Chicken Recipe
Ingredients
1 six- to seven-pound oven roaster (Note: Kosher chickens and chickens labeled “basted” or “self basted” have sodium added.)
2 tablespoons olive oil
Carrots (optional)
2 teaspoons garlic powder
1 teaspoon black pepper
1 1/2 teaspoons ground thyme
3/4 teaspoon ground sage
3/4 teaspoon marjoram
3/4 teaspoon ground rosemary
1/4 teaspoon nutmeg
1 1/2 teaspoons thyme leaves
1 1/2 teaspoons rosemary leaves
1 lemon

Directions
Remove neck and giblets from, then rinse and pat dry chicken. Rub olive oil on inside and outside of chicken, then place breast-side up in a shallow roasting pan, on a rack or a “bed” of carrots, if desired. Mix all dry ingredients together in a small bowl and rub on chicken (inside and out). Slice lemon and squeeze juice onto chicken (inside and out). Place lemon rinds inside chicken and around legs and wings. Roast uncovered at 350°F until a thermometer inserted into the breast meat registers 165°F. Depending on the size of the bird, this will take between 90 minutes and 2 hours, 15 minutes.

Yield: 6 to 8 servings.

Serving size: 3 ounces (skin on).

Nutrition Facts Per Serving:
Calories: 170 / 210 (white meat/dark meat) calories, Carbohydrates: 0 g / 0 g, Protein: 21 g / 17 g, Fat: 10 g / 16 g, Saturated Fat: 3 g / 5 g, Cholesterol: 85 mg / 110 mg, Sodium: 45 mg / 55 mg, Fiber: 0 g / 0 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/low-sodium-herb-roasted-chicken/

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