Wild Idea Buffalo Recipe of the Week – PALEO BUFFALO SLIDERS (AIP FRIENDLY)

November 30, 2022 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 PALEO BUFFALO SLIDERS (AIP FRIENDLY). Included are recipe for the Sliders and the Buns. To make the Sliders you’ll be needing Wild Idea Ground Bison Meat, Olive Oil, Sea Salt, Black Pepper, Ground Sage, Marjoram, and Garlic Powder. For the Buns you”ll be needing Bob’s Red Mill Tapioca Flour, Olive Oil, Full Fat Coconut Milk, Large Eggs, Sea Salt, Black Pepper, and Oregano. Sounds Delicious! You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2022! https://wildideabuffalo.com/

PALEO BUFFALO SLIDERS (AIP FRIENDLY)
Shared by Jelena Louie

Here’s a rather unusual recipe. It is Paleo and AIP friendly. I am suffering from different food allergies and intolerances, and have had to come up with a lot of recipes that are grain-free, dairy-free, and don’t use nightshades, legumes, or seed & vegetable oils.
I’m thinking that there might be more people out there who are struggling with their diet trying to find something that wouldn’t aggravate their health issues. I hope this will give them hope that they can still have a proper bison burger without suffering for days after eating it.

Ingredients:

For sliders:

1 lb Wild Idea Ground Bison Meat
1 Tbsp olive oil
1/4 tsp sea salt
1/8 tsp black pepper
1/2 tsp ground sage
1/4 tsp marjoram
1/4 tsp garlic powder

For buns:

2 1/2 cups Bob’s Red Mill tapioca flour
1/4 cup olive oil
2/3 cup full fat coconut milk
2 large eggs (room temperature)
1/2 tsp sea salt
1/4 tsp black pepper
1 Tbsp oregano

Accompaniments:
Lettuce leaves, onions, pickles, paleo mayonnaise

Preparation:

For sliders:
1 – Mix all the ingredients together in a bowl, and form small patties (makes approximately 8). Place patties on a plate and cover with plastic wrap. Refrigerate for a minimum of 6 hours to allow the flavors to blend. When ready to cook, grill on a grill or stove top in a cast iron skillet.

For buns:
1 – Preheat oven to 375 degrees F with the rack placed in the middle. In a bowl, combine tapioca flour, salt, pepper, and oregano whisking to combine well. In a small pot, heat coconut milk and olive oil until scalding and turn off the heat. Slowly incorporate tapioca flour mix into the pot all the while stirring with a wooden spoon. At this point, your dough will be very dry and lumpy.

2 – Wait for a few minutes for the dough to cool down, then add eggs, one at a time, breaking up the eggs with the wooden spoon and incorporating them into the dough. Mix until just incorporated, then turn out onto a clean surface and knead with hands moistened with either cold water or oil (the dough is rather sticky). Do not over-mix.

3 – Using wet or oiled hands, pinch off approximately 8 equal pieces of dough, rolling them into balls and flattening slightly. Place the dough patties on a parchment covered cookie sheet, approximately an inch apart as they will rise some during baking time.

4 – Bake at 375 degrees for 20 minutes, then lower heat to 325 degrees, and bake another 15-20 minutes. Take out of the oven and cool in the pan for 2-3 minutes.

5 – To assemble, cut buns in half and spread a bit of paleo mayonnaise on both sides. Layer lettuce, onion, pickles, and grilled bison patties on one half of each bun, and top with the second half of the bun. Enjoy!

6 – These sliders are great served with sweet potato fries, coleslaw, or grated carrot charoset (type of middle-eastern sweet and savory dish). If you’re not following a paleo diet, feel free to use full fat cow’s milk instead of coconut milk, and add approximately 1 cup grated Parmesan cheese into the bun dough for an extra special treat.

Jill O’Brien
https://wildideabuffalo.com/blogs/recipes/paleo-buffalo-sliders-aip-friendly

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Jennie – O Turkey Recipe of the Week – Spicy Gremolata Seasoned Turkey Breast

November 18, 2022 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is a Spicy Gremolata Seasoned Turkey Breast. Included is a recipe for The Turkey and the Spicy Gremolata.To make the Turkey you’ll be needing JENNIE-O® Tender and Juicy Young Turkey Breast and Olive Oil. For the Spicy Gremolata you’ll be needing Flat Leaf Parsley Leaves, Sage Leaves, Garlic Clove, Lemon Zest, Crushed Red Pepper Flakes, Kosher Salt, and Olive Oil. There’s 375 calories and 1.5 net carbs per serving. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Stay Safe and Make the SWITCH in 2022! https://www.jennieo.com/

Spicy Gremolata Seasoned Turkey Breast
Whether you are having a smaller holiday gathering or making a delicious dinner for your family these turkey breast halves seasoned with a spicy gremolata are perfect. The JENNIE-O® Tender & Juicy Young Turkey Breast is seasoned to perfection with hints of garlic, lemon zest and red pepper flakes.
Recipe developed by celebrity Chef Carla Hall.

Total Time – 1 hour, 15 minutes
Serving Size – Makes 8 Servings

Ingredients
1 – JENNIE-O® Tender & Juicy Young Turkey Breast (4½ – 5 pounds), thawed if frozen, split into 2 halves
2 – tablespoons olive oil

Spicy Gremolata
1 1/2 – cups packed flat leaf parsley leaves, finely chopped
1/4 – cup sage leaves, finely chopped
4 – garlic cloves, smashed
3 – tablespoons finely grated lemon zest
1 – teaspoon crushed red pepper flakes
2 – teaspoons kosher salt
1/2 – cup olive oil

Directions
1) Heat oven to 375°F.

2) Loosen turkey skin. Rub half of the Spicy Gremolata under the skin of turkey breast halves.

3) In large heavy bottomed skillet over medium-high heat, heat oil. Sear each breast half 6 to 8 minutes, or until golden brown on both sides.

4) Place seared turkey on large, rimmed baking sheet. Roast 30 to 60 minutes or until meat thermometer inserted into the thickest part of the breast registers 165°F. Remove turkey from oven. Rub turkey breasts with remaining Spicy Gremolata. Let stand 15 minutes for easier carving.

Spicy Gremolata

1) In medium bowl, combine parsley, sage, garlic, lemon zest, red pepper flakes and kosher salt. Mix to combine. Stir in olive oil.

Nutrition
Calories – 375
Protein – 30.4g
Carbohydrates – 2.8g
Fiber – .9g
Sugars – .1g
Fat – 27.9g
Cholesterol – 81.3mg
Saturated Fat – 5.4g
https://www.jennieo.com/recipes/spicy-gremolata-seasoned-turkey-breast/

Wild Rice, Mushroom, and Cranberry Dressing TUESDAY

November 15, 2022 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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I have a recipe for a Wild Rice, Mushroom, and Cranberry Dressing. It’s getting to that time of year when Dressings are an important part of your Dinner Menus. So I have a recipe for a Wild Rice, Mushroom, and Cranberry Dressing to pass along. To make this Dressing you’ll be needing Water, Salt, Wild Rice, Olive Oil, Mushrooms, Red Onion, Celery, Dried Cranberries, Pecans, Sage, and Black Pepper. The Dressing is 121 calories and 21 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 2022! https://www.diabetesselfmanagement.com/

Wild Rice, Mushroom, and Cranberry Dressing
No offense to traditional stuffing, but this dressing is sure to be a highlight this season. This dish will beautifully complement your holiday turkey — and, best of all, no one will believe this indulgent side contains only 121 calories per serving.

Ingredients
3 cups water
1 teaspoon salt, divided
1 cup wild rice
1 tablespoon olive oil
1 cup chopped shiitake or button mushrooms
1 small red onion, finely chopped
1 stalk celery, finely chopped
1/2 cup dried cranberries
1/2 cup chopped toasted pecans (optional)*
1/2 teaspoon minced fresh sage or 1/8 teaspoon dried sage
1/8 teaspoon black pepper

Directions
Yield: 8 servings
Serving size: 1/8 of recipe

1 – Bring water and 1/2 teaspoon salt to a boil in medium saucepan. Stir in rice. Reduce heat to low; cover and cook 45 minutes or until rice is tender. Drain.

2 – Preheat oven to 325°F. Spray 2-quart baking dish with nonstick cooking spray.

3 – Heat oil in large nonstick skillet over medium heat. Add mushrooms, onion, and celery; cook and stir 7 to 10 minutes or until vegetables are tender. Stir in rice, cranberries, pecans, if desired, remaining 1/2 teaspoon salt, sage and pepper. Spoon into prepared casserole.

4 – Bake 20 minutes or until heated through.

*To toast pecans, spread in single layer in heavy-bottomed skillet. Cook over medium heat 1 to 2 minutes, stirring frequently, until nuts are lightly browned. Remove from skillet immediately. Cool before using.

Nutrition Information:
Calories: 121 calories, Carbohydrates: 23 g, Protein: 3 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 297 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/wild-rice-mushroom-and-cranberry-dressing/

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* 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 – Chipotle Shrimp With Squash Ribbons

November 1, 2022 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week | 1 Comment
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This week’s Diabetic Dish of the Week is Chipotle Shrimp With Squash Ribbons. To make this week’s Dish you’ll be needing Garlic, Chipotle Pepper in Adobo Sauce, Water, Zucchini, Yellow Squash, Olive Oil, Onion, Red Bell Pepper, Raw Medium Shrimp, and Lime Wedges. There’s 139 calories and 10 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 2022! https://www.diabetesselfmanagement.com/

Chipotle Shrimp With Squash Ribbons
Like to walk on the spicy side of life? You’ll love these adobo-coated shrimp. Paired with bell peppers, zucchini, and yellow squash, they’re perfect for a light lunch.

Ingredients
2 cloves garlic
1 canned chipotle pepper in adobo sauce, plus 1 teaspoon sauce
2 tablespoons water
2 medium zucchini
2 medium yellow squash
1 teaspoon olive oil
1 small onion, diced
1 medium red bell pepper, cut into strips
1/2 pound raw medium shrimp
Lime wedges (optional)

Directions
Yield: 4 servings
Serving size: 1 1/4 cups

1. Place garlic cloves, chipotle pepper in adobo sauce, and water in food processor and purée until smooth.

2. Using a vegetable peeler, shave squash into ribbons (discarding the seedy middle). Set aside.

3. Heat oil in large skillet over high heat; add onion and red pepper. Cook and stir 1 minute. Add shrimp and chipotle mixture; cook an additional 2 minutes. Add squash and cook and stir constantly 1 to 2 minutes, or until shrimp are no longer pink and squash are heated through and slightly wilted. Garnish with lime wedges, if desired.

Note: Chipotle peppers are smoked jalapeños. They’re usually found canned with adobo sauce, which is a dark red Mexican-style sauce made of chili peppers, herbs, and vinegar. You can freeze leftover chipotle peppers with adobo sauce in a food-safe container for later use.

Nutrition Information:
Calories: 139 calories, Carbohydrates: 13 g, Protein: 14 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 86 mg, Sodium: 111 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/chipotle-shrimp-with-squash-ribbons/

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* In-depth articles related to both Type 1 and Type 2 diabetes
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“Meatless Monday” Recipe of the Week – Kale, Mushroom, and Caramelized Onion Pizza

October 31, 2022 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 Kale, Mushroom, and Caramelized Onion Pizza. To make this recipe you’ll be needing Pizza Dough, Olive Oil, Yellow Onion, Mushrooms, Garlic Cloves, Kale, Red Pepper Flakes, Pizza Sauce, and Finely Shredded Part-Skim Mozzarella Cheese. 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 2022! https://www.diabetesselfmanagement.com/

Kale, Mushroom, and Caramelized Onion Pizza
Fresh kale means this pizza packs an antioxidant punch!

Ingredients
1 package (13.8 ounces) refrigerated pizza dough
1 tablespoon olive oil
1 cup chopped yellow onion
1 package (8 ounces) sliced mushrooms
3 cloves garlic, minced
4 cups packed coarsely chopped kale
1/4 teaspoon red pepper flakes
1/2 cup pizza sauce
3/4 cup (3 ounces) finely shredded part-skim mozzarella cheese

Directions
Yield: 4 servings

1 – Preheat oven to 425°F. Spray 15 x 10-inch jelly-roll pan with nonstick cooking spray. Unroll pizza dough on prepared pan. Press dough evenly into pan and 1/2 inch up sides. Prick dough all over with fork. Bake 7 to 10 minutes or until lightly browned.

2 – Heat oil in large nonstick skillet over medium heat. Add onion; cook and stir 8 minutes or until golden brown. Add mushrooms and garlic; cook and stir 4 minutes. Add kale and red pepper flakes; cover and cook 2 minutes to wilt kale. Uncover; cook and stir 3 to 4 minutes or until vegetables are tender.

3 – Spread pizza sauce over crust. Spread kale mixture evenly over sauce; top with cheese. Bake 10 minutes or until crust is golden brown.

Note: Kale has tough stems that should be removed before cooking. To trim away tough stems, make a “V-shaped” cut where the stem joins the leaf. Stack the leaves and cut them into pieces.
https://www.diabetesselfmanagement.com/recipes/main-dishes/kale-mushroom-caramelized-onion-pizza/

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* 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
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Jennie – O Turkey Recipe of the Week – Cauliflower Rice Bowl with Ground Turkey and Vegetables

October 28, 2022 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is a Cauliflower Rice Bowl with Ground Turkey and Vegetables. To make this Dish You’ll be needing Cauliflower, Olive Oil, Zucchini, Onion, Shiitake Mushrooms, JENNIE-O® Lean Ground Turkey, Soy Sauce, and Sesame Oil. There’s 345 calories and 9.3 net carbs per serving. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Stay Safe and Make the SWITCH in 2022! https://www.jennieo.com/

Cauliflower Rice Bowl with Ground Turkey and Vegetables
Riced Cauliflower, chopped zucchini and shiitake mushrooms are the base of this tasty ‘Rice’ Bowl! For anyone counting carbs or calories, this is a tasty bowl that’s 400 calories and 14 carbs per serving!

Total Time – 25 minutes
Serving Size – Servings: 4

Ingredients
1 – head cauliflower, leaves and stem removed, coarsely chopped
3 – tablespoons olive oil, divided
1 – zucchini, chopped
1 – onion, chopped
1 – (3.5-ounce) package shiitake mushrooms, chopped
1 – (16-ounce) package JENNIE-O® Lean Ground Turkey
1 – tablespoon soy sauce; plus, more for serving, if desired
1/2 – tablespoon sesame oil; plus, more for serving, if desired
Suggested accompaniments; kimchi, gim (roasted seaweed sheets), diced scallions and toasted sesame seeds

Directions
1) In bowl of food processor, place chopped cauliflower. Pulse to small pieces, similar to grains of rice.

2) Using three separate skillets, heat 1 tablespoon of olive oil in each over medium-high heat. In first skillet, sauté cauliflower rice 5 to 6 minutes, or until tender. In second skillet, cook zucchini, onions and mushrooms 6 to 8 minutes or until tender and browned. In third skillet, cook turkey 8 to 10 minutes or until thoroughly cooked and browned. Always cook to well-done, 165°F as measured by a meat thermometer. Add soy sauce and sesame oil to cooked turkey. Mix together. Remove from heat.

3) To serve: Place some cauliflower rice on the bottom of serving dish. Top with cooked vegetables and turkey mixture. Add a light drizzle of sesame oil if desired. Add kimchi. Garnish with scallions and toasted sesame seeds. Crush gim and sprinkle over top or use gim as a wrap.

Nutrition
Calories – 345
Protein – 24.9g
Carbohydrates – 13.6g
Fiber – 4.3g
Fiber – 5.6g
Fat – 21.8g
Cholesterol – 80mg
Sodium – 521mg
Saturated Fat – 4.4g
https://www.jennieo.com/recipes/cauliflower-rice-bowl-with-ground-turkey-and-vegetables/

ITALIAN BRAISED BEEF ROAST

October 26, 2022 at 6:01 AM | Posted in Diabetic Gourmet Magazine | Leave a comment
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I have a recipe for an ITALIAN BRAISED BEEF ROAST to pass along. This one is made using Beef Shoulder Roast Boneless, Flour, Olive Oil, Balsamic Vinegar, Onions, Shallots, Dates, Salt, and Pepper. One delicious Pot Roast! 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 2022! https://diabeticgourmet.com/

ITALIAN BRAISED BEEF ROAST
Cooking food for a long period of time in an amount of liquid, covered, is known as braising. Braising usually involves a large piece of meat that is browned in some oil or fat before being combined with liquid and cooked either on the stovetop or in the oven. Recipe for Italian Braised Beef Roast from our Main Dishes recipe section.

Ingredients

1 beef Shoulder Roast Boneless (2-1/2 to 3 pounds)
1/4 cup all-purpose flour
2 tablespoons olive oil
1/4 cup balsamic vinegar
2 small onions, halved, sliced
4 medium shallots, sliced
1/4 cup chopped pitted dates
1/2 teaspoon salt
1/4 to 1/2 teaspoon black pepper

Directions

1 – Heat oven to 325F. Lightly coat beef pot roast with flour. Heat oil in Dutch oven over medium heat until hot. Brown pot roast; remove.
2 – Add 1-1/2 cups water and vinegar to Dutch oven; cook and stir until brown bits attached to pan are dissolved. Return pot roast. Add onions, shallots, dates, salt and pepper; bring to a boil.
3 – Cover tightly and cook in 325F oven 2-1/4 to 3-1/4 hours or until pot roast is fork-tender.
4 – Remove pot roast; keep warm.
5 – Cook liquid and vegetables over medium-high heat to desired consistency.
6 – Carve pot roast. Serve with sauce.
NOTES:
Cooking food for a long period of time in an amount of liquid, covered, is known as braising. Braising usually involves a large piece of meat that is browned in some oil or fat before being combined with liquid and cooked either on the stovetop or in the oven.

Recipe Yield: Makes 8 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 283
Fat: 12 grams
Saturated Fat: 3 grams
Fiber: 1 grams
Sodium: 214 milligrams
Cholesterol: 104 milligrams
Protein: 34 grams
Carbohydrates: 10 grams
https://diabeticgourmet.com/diabetic-recipes/italian-braised-beef-roast

Diabetic Dish of the Week – Salmon With Cilantro-Lime Salsa

October 18, 2022 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 Salmon With Cilantro-Lime Salsa. This dish is made using Salmon Fillets, Salt, Pepper, Spices, Olive Oil, Cilantro-Lime Salsa, Garlic Clove, Cherry Tomatoes and more! The Dish 214 calories and 3 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 2022! https://www.diabetesselfmanagement.com/

Salmon With Cilantro-Lime Salsa
T’ara Smith is the project manager of Beyond Type 2. If you crave a hot low-carb lunch, her delicious Salmon With Cilantro Lime Salsa is for you. Homemade salsa pairs perfectly with the omega-3-rich fish, and the whole entrée takes only about 30 minutes from start to finish.
Ingredients
Preparation time: 10 to 15 minutes
Cooking time: 10 to 15 minute.

Salmon
6-8 ounces skin-on salmon (2 fillets)
1/4 teaspoon each kosher salt and pepper (mixed together)
1/2 teaspoon each chili powder, garlic powder and paprika (mixed together)
1 tablespoon of olive oil
Cilantro-Lime Salsa
1 tablespoon of chopped cilantro
1/2 teaspoon of lime juice
1/2 teaspoon garlic clove
1/4 cup of quartered cherry tomatoes
1 tablespoon of diced red onion
1/2 tablespoon of olive oil
Salt and pepper to taste

Directions
Yield: 2 servings
Serving size: 1 fillet

1. Combine first six ingredients for Cilantro-Lime Salsa in a bowl. Add salt and pepper mixture to taste. Set aside or place in the refrigerator until ready to use.

2. Pat the salmon skin dry with a paper towel. This step is necessary for a nice, crispy skin. Season the skin with half of your salt and pepper mix.

3. Season the flesh side of the salmon with the salt and pepper mix and the chili powder, garlic powder and paprika mix.

4. Heat 1 tablespoon of olive oil in a skillet over medium-high heat.

5. Once the oil is shimmering, place the salmon skin-side down; hold down for 10 to 15 seconds until it relaxes and lies flat.

6. Cook for about 5 minutes over medium-high heat before flipping over. If you feel resistance as you try to flip the salmon, let it cook a couple of minutes longer. Tip: You should be able to slide the spatula relatively easily under the fish when getting ready to flip it.

7. Turn down the heat, flip to the flesh side and let it cook over medium heat for about 3 to 5 minutes, until golden brown. Depending on the thickness of the salmon, you may want to cook it a little longer or less.

8. The fish should be opaque (pink) when done. Test for doneness by slightly cutting open the thickest part of the salmon. If it flakes, you’re done!

9. Serve the salmon topped with the Cilantro-Lime Salsa and your choice of side.

Nutrition Information:
Calories: 214 calories, Carbohydrates: 4 g, Protein: 18 g, Fat: 14 g, Cholesterol: 634 mg, Sodium: 289 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/salmon-with-cilantro-lime-salsa/

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Kitchen Hint of the Day! SATURDAY

October 15, 2022 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Love that Olive Oil…..

Use olive or canola oil. Research has shown that the use of olive oil is linked to a lower risk for obesity and cardiovascular problems. If olive oil seems too expensive or you don’t like the taste, canola oil can be a good second choice. Canola oil does contain some healthy omega 3 oils and has been shown to reduce cholesterol levels. It is a low-flavor, healthier alternative to corn, soy or vegetable oil and animal fats like butter.

Indian Summer Stew

October 12, 2022 at 6:02 AM | Posted in Diabetes Self Management | Leave a comment
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Here’s a recipe for an Indian Summer Stew. To make this recipe you’ll be needing Red Potatoes, Olive Oil, Garlic, Onions, Spices, Eggplant, Tomatoes, Bell Peppers, Green Beans, Squash, Corn, and more! There’s 105 calories and 16 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 2022!   https://www.diabetesselfmanagement.com/

Indian Summer Stew
Ingredients
Preparation time: 15 minutes
Cooking time: 50 minutes.

6 new red potatoes (about 3/4 pound)
2 tablespoons olive oil
2 cloves garlic, minced
2 medium onions, chopped
1/2 teaspoon chili powder
1 teaspoon cumin
1 teaspoon thyme
1 teaspoon basil
1 teaspoon oregano
1 small eggplant, chopped into bite-size chunks
3 medium tomatoes, chopped
2 green bell peppers, sliced into strips
1/2 pound green beans, trimmed and cut into bite-size pieces
2 yellow squash, sliced
4 tablespoons tomato paste
2 cups corn
2 teaspoons caraway seeds
1/2 teaspoon black pepper

Directions
Yield: about 12 cups
Serving size: 1 cup

1 – In a medium saucepan, boil unpeeled potatoes in water until tender, about 15 minutes. Drain and set aside. In a large soup pot or kettle, heat oil over medium-high heat. Add garlic and sauté 1 minute. Add onions, chili powder, cumin, thyme, basil, and oregano. Stir. Add eggplant and tomatoes; simmer 10 minutes. Add pepper strips and green beans; simmer 10 minutes. Cut potatoes into bite-size pieces and add to pot. Add squash, tomato paste, corn, caraway seeds, and pepper. Stir well and cook over low heat 10 to 15 minutes longer until vegetables are tender but not mushy. Serve hot.

(Serving note: 2 to 3 cups of cooked diced chicken or turkey may be added during the last 10 to 15 minutes of cooking time, if desired. Nutrition analysis does not include the added poultry.)

Nutrition Information:
Calories: 105 calories, Carbohydrates: 20 g, Protein: 3 g, Fat: 3 g, Saturated Fat: <1 g, Sodium: 25 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/indian-summer-stew/

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* 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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