Wild Idea Buffalo Recipe of the Week – FAVORITE SUMMERTIME RECIPES

July 8, 2020 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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I’ve got a couple of recipes for this week’s Wild Idea Buffalo Recipe of the Week, Buffalo Bacon Blue Burgers and Jill’s Potato Salad. Perfect family gathering recipes! The Buffalo Bacon Blue Burgers are made using Wild Idea Ground Buffalo, Olive Oil, Thyme, Chokecherry or Plum Preserves, and Blue Cheese. Also included is a recipe for Jill’s Potato Salad! A 2 for 1 Special today! You can find these recipe and purchase the Wild Idea Ground Buffalo along with all the other Wild Idea Products at the Wide Idea Buffalo website. So Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

FAVORITE SUMMERTIME RECIPES
Here are a couple of our favorite “Jill” recipes to help make your summer or next celebration a little more delicious!

Buffalo Bacon Blue Burgers
The quintessential Buffalo Burger, complete with Buffalo Bacon, Blue Cheese and a touch of fruit preserves! This – soon to be new favorite, will have you making it again, and again and again. Enjoy!

Ingredients:

2 – 1 lb. Ground Buffalo
3 – tablespoons olive oil, plus a little more
1/2 – teaspoon mustard
2 – teaspoon ketchup
1/2 – teaspoon thyme
2 – teaspoon salt & pepper
1 – 10 oz. package Buffalo Bacon
6 – ounces blue cheese
½ – cup chokecherry or plum preserves, warmed
6 – hamburger buns

Preparation:

1 – Mix 2 tablespoons olive oil, mustard, ketchup, thyme, salt and pepper together.
2 – Mix above with Ground Buffalo until well incorporated.
3 – Divide into 6 portions and at pat out into bun size patties.
4 – In large skillet over medium high heat, add the other tablespoon of olive oil. Place buffalo bacon in pan and cook until crispy or desired doneness, turning once during cooking time.
5 – Preheat grill to high heat, 500 degrees. Insure grill grates are clean.
6 – Brush burgers with a little oil and place on grill. Close grill lid during grilling time. Grill for 1.5 minutes then turn. Repeat again on each side, grilling for a total of 6 minutes.
7 – After the last turn, top the burgers with blue cheese. Close lid and grill for an additional 3 minutes.
8 – Remove burgers from heat, cover and allow them to rest for a few minutes.
9 – Place Buffalo Blue Burgers on bun, top with crispy bacon and drizzle with a little of the warmed preserves. Delicious!
https://wildideabuffalo.com/blogs/recipes/favorite-summertime-recipes

Jill’s Potato Salad
Everyone has a recipe for potato salad, but I have to tell you this one often gets, “the best potato salad I’ve ever had” comments. Hope you like it too! Best if made a few hours or day before serving, to allow flavors to emulsify.
Ingredients:

3 – lbs. organic potatoes, skins left on and washed
1 – dozen farm fresh eggs (or the best you can find), hard-boiled
½ – cup onion, minced
1 – cup celery, sliced
1 – teaspoon dill
2 – teaspoons Dijon mustard
½ tablespoon salt
½ – tablespoon black pepper
½ – teaspoon cayenne pepper
1 – teaspoon chili flake
¼ – cup dill pickle juice
1 – cup mayonnaise

Preparation:

1) Boil potatoes in slated water until tender. Drain and allow too cool.

2) Hard boil eggs, peel and slice with egg slicer and place in large bowl.

3) In separate bowl, mix the remaining ingredients together, stirring to incorporate.

4) Add mayonnaise mixture to eggs and mix together.

5) Cut potatoes in bite size pieces and add to egg mixture. Fold to incorporate. Season to taste.
https://wildideabuffalo.com/blogs/recipes/favorite-summertime-recipes

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

July 4, 2020 at 6:02 AM | Posted in Diabetes Self Management, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday Recipe is a Chili Blanco. Made using Vegetable Oil, Chicken Breast Halves, Onion, Great Northern White Beans, Ortega Diced Green Chilies, Chicken Broth, Jalapeños, Ground Cumin, Oregano, Shredded Monterey Jack Cheese, and Sour Cream. 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/

Chili Blanco
Chili blanco, or white chili, is light in color, but heavy on flavor. Made with chicken, beans and lots of herbs and spices. Crank up the heat by adding more jalapeño.

Recipe Ingredients:
1 tablespoon vegetable oil
1 pound boneless, skinless chicken breast halves, chopped
1 1/4 cups chopped onion
2 cloves garlic, finely chopped
2 (15-ounce) cans great Northern white beans, drained (3 1/2 cups)
1 (7-ounce) can ORTEGA Diced Green Chiles (1 cup)
1/2 cup chicken broth
1 to 2 tablespoons diced jalapeños
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1 1/2 cups shredded Monterey Jack cheese
1/2 cup sour cream

Cooking Directions:
1 – Heat vegetable oil in a large saucepan over medium-high heat. Add chicken; cook for 5 to 6 minutes or until chicken is no longer pink. Add onion and garlic; cook, stirring occasionally, for 2 to 3 minutes.
2 – Stir in beans, chiles, broth, jalapeños, cumin and oregano. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 to 15 minutes. Stir in cheese and sour cream. Cook just until cheese is melted.
Makes 6 servings.
https://www.cooksrecipes.com/soup/chili_blanco_recipe.html

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Avocado Summer Soup

June 30, 2020 at 6:01 AM | Posted in diabetes friendly, Diabetes Self Management, Soups | Leave a comment
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I’m passing along another Diabetic Friendly Recipe, Avocado Summer Soup. Beat the heat with Chilled Soup! It’s made using Onion, Clove, Canola Oil, Haas Avocados, Lime Juice, Sherry, Low Sodium Chicken Stock, Hot Pepper Sauce, Cilantro, Low Fat Milk, and Kosher Salt. 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/

Avocado Summer Soup
Get a hearty dose of healthful monounsaturated fats in this fragrant and beautifully colored low-carb avocado soup. Chilled and refreshing, it’s perfect for eating al fresco on a hot summer night!

Ingredients
1 small onion, finely chopped
1 garlic clove, minced
1 tablespoon canola oil
2 large ripe Haas avocados
1/4 cup lime juice
2 tablespoon sherry
1 (14-ounce) can low-sodium chicken stock (or 1 1/2 cups homemade chicken broth)
1/2 teaspoon hot pepper sauce
2 tablespoon chopped fresh cilantro
2 cups low-fat milk
Dash kosher salt

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

1 – Sauté the onion and garlic in the oil until soft and fragrant. Set aside.

2 – Peel and chop the avocado. Purée in a blender or food processor with the onion and garlic mixture, the lime juice, and the sherry.

3 – Add chicken broth and hot sauce. Process until blended. Pour into a large serving bowl and add the chopped cilantro and milk. (Use more or less to achieve desired consistency.)

4 – Add salt to taste and chill for 2 to 3 hours before serving.

5 – Garnish with more chopped cilantro.

Nutrition Information:
Calories: 125 calories, Carbohydrates: 9 g, Protein: 4 g, Fat: 9 g, Saturated Fat: 1.5 g, Cholesterol: 5 mg, Sodium: 50 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/snack/avocado-summer-soup/

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/

It’s Chili, Chowder, or Stew Saturday – Jalapeño Sweet Potato and Chicken Chowder

June 27, 2020 at 6:02 AM | Posted in CooksRecipes, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Jalapeño Sweet Potato and Chicken Chowder. To make this delicious Chowder you’ll need Sweet Potatoes, Onion, Vegetable Broth, Chicken, Whole Kernel Corn, Jalapeños, Heavy Cream, Green Onions, and Seasonings. 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

Jalapeño Sweet Potato and Chicken Chowder

Recipe Ingredients:
2 large sweet potatoes
2 tablespoons butter or vegetable oil
1 small onion, 1/4-inch diced
Up to 1 quart vegetable broth, chicken stock or water
2 cups cooked chicken, cubed
1 1/2 cups whole kernel corn (fresh or frozen)
2 teaspoons jalapeños, minced (or more to taste)
1/2 cup heavy cream
1 teaspoon salt
Chopped green onions for garnish

Cooking Directions:
1 – Bake sweet potatoes at 350°F (175°C) until softened. Scoop out flesh; discard skin. Purée (or mash) sweet potatoes.
2 – In a soup pot, sauté onion in butter until softened. Add puréed sweet potato and desired amount of chicken stock. Bring to a boil, reducing liquid slightly.
3 – Add chicken, corn, jalapeños, heavy cream and salt. Simmer soup for 10 minutes.
4 – Serve garnished with chopped green onions.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 361; Total Fat: 16g; Total Carbs: 35g; Fiber: 4g; Protein: 20g.
https://www.cooksrecipes.com/soup/jalapeno_sweet_potato_chicken_chowder_recipe.html

Honey-Glazed Game Hen

June 24, 2020 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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I’m passing along a recipe for a Honey-Glazed Game Hen. To make this mouth watering dish you’ll be needing Honey, Soy Sauce, Lemon Juice, Dry Mustard, Ground Ginger, Game Hen, Salt, Ground Black Pepper, and Onion. 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

Honey-Glazed Game Hen
The glaze, made with honey, soy sauce, lemon juice, dry mustard and ground ginger, would be excellent with roast chicken or turkey, too.

Recipe Ingredients:
1/4 cup honey
2 tablespoons soy sauce
2 tablespoons lemon juice
1/2 teaspoon dry mustard
1/2 teaspoon ground ginger
1 (1 1/2 to 1 3/4-pound) game hen, thawed
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 onion, peeled and quartered

Cooking Directions:
1 – Combine honey, soy sauce, lemon juice, dry mustard and ginger in 1-cup microwave-safe measure or bowl; mix well.
2 – Microwave at HIGH 1 to 1 1/2 minutes or until heated; stir to dissolve honey.
3 – Rinse game hen and pat dry. Sprinkle cavity with salt and pepper.
4 – Dip onion in honey mixture and place 2 quarters in game hen.
5 – Tie legs together with heavy string. Place game hen, breast side down, in microwave-safe roasting dish. Brush generously with honey mixture.
6 – Microwave at HIGH for 16 to 20 minutes or until juices run clean and meat near bone is no longer pink; rotate rack one-quarter turn every 5 minutes. Turn hen breast side up halfway through cooking time and glaze with remaining sauce. Remove onion from cavity and cut game hen in half.
7 – If desired, heat drippings and onion 1 1/2 to 2 minutes in microwave-safe measure; strain and serve with game hen.
Makes 2 servings.

Nutritional Information Per Serving (1/2 of recipe): Calories: 363 Calories from Fat: 14% Carbohydrates: 41.2 g Cholesterol: 119 mg Dietary Fiber: 0.74 g Fat Total: 5.5 g Protein: 38.2 g Sodium: 1434 mg.

Note: Honey should not be fed to infants under one year of age. Honey is a safe and wholesome food for children and adults.
https://www.cooksrecipes.com/game/honey-glazed_game_hen_recipe.html

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.

 

Guacamole Turkey Burger with Sour Cream Aioli

June 19, 2020 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I have another Jennie – O Recipe to pass along, Guacamole Turkey Burger with Sour Cream Aioli. To make this one you’ll be using Onion, Olive Oil, White Vinegar, JENNIE-O® Extra Lean Ground Turkey Breast, WHOLLY® Guacamole, Tomatoes, Iceberg Lettuce, Hamburger Buns, and Sour Cream Aioli (Recipe included) 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/

Guacamole Turkey Burger with Sour Cream Aioli
Turn that patty into a party with a guacamole infusion plus sour cream aioli! Award-winning Certified Master Chef Ron DeSantis, writer and principal advisor of the consulting firm CulinaryNXT, delivers the unexpected with this turkey burger twist.

INGREDIENTS
1 onion, chopped
2 tablespoons olive oil
4 tablespoons white vinegar
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
1 (8-ounce) package WHOLLY® guacamole classic or spicy
2 tomatoes, cut into thick slices
salt and pepper, if desired
1 head Iceberg lettuce, cut into ¼-inch thick slices
6 hamburger buns, split and toasted
sour cream aioli (recipe follows)

DIRECTIONS
1 – In large skillet over medium-high heat, cook onion in olive oil 5 minutes or until tender. Add vinegar and cook 1 to 2 minutes or until liquid has evaporated. Place in bowl; cover and chill.
2 – Prepare grill for high direct heat cooking. In bowl, combine ground turkey, chilled onions and guacamole; mix well. Divide mixture into 6 portions and shape into patties. Place on baking sheet and freeze 20 minutes.
3 – Spray skillet with non-stick cooking spray. Preheat skillet over medium-high heat. Add turkey burgers to hot skillet. Flip every 2-3 minutes for even cooking. Always cook to well-done, 165°F as measured by a meat thermometer. Season tomato slices with salt and pepper, if desired.
4 – Place lettuce on bun bottom. Top with burger, aioli, tomato and bun top.
5 – Sour cream aioli: In small bowl, combine ½ cup mayonnaise, ¼ cup sour cream and 1 clove minced garlic
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 320
Protein 23g
Carbohydrates 37g
Fiber 4g
Sugars 7g
Fat 11g
Cholesterol 40mg
Sodium 750mg
Saturated Fat 4g
https://www.jennieo.com/recipes/1306-guacamole-turkey-burger-with-sour-cream-aioli

Wild Idea Buffalo Recipe of the Week – BISON CURRY

June 17, 2020 at 6:02 AM | Posted in Wild Idea Buffalo | 1 Comment
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This week’s Wild Idea Buffalo Recipe of the Week is a Bison Curry. To make this delicious dish you’ll be needing Wild Idea Ground Buffalo, Olive Oil, Red Curry Paste, Water, Onion, Mini Red Peppers, Fish Sauce, Coconut Milk, Cilantro, Lemongrass Paste, Peanuts, Basil, and Jasmine Rice. One special Curry! You can find this recipe and purchase the Wild Idea Ground Buffalo along with all the other Wild Idea Products at the Wide Idea Buffalo website. So Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

BISON CURRY
The flavors in curry can take you to faraway places right in your own kitchen. This super easy recipe will have you on a culinary journey in a snap! Approved by Dan & Jill. 😉

Ingredients:

1 – pound Ground Buffalo Meat
2 – tablespoons olive oil
3 – tablespoons red curry paste
3 – tablespoons water
1 – onion, chopped
5 – mini red peppers, sliced
2 – tablespoons fish sauce
1 – can coconut milk
½ – cup cilantro, chopped
2 – slices fresh ginger (or a pinch of ginger)
2 – teaspoons lemongrass paste
Chopped peanuts
Cilantro and/or fresh basil, chopped
Jasmine or Basmati rice

Preparation:

1 – In a heavy skillet or wok, over medium high heat add oil and crumble in the ground buffalo meat. Push around the pan occasionally to brown.
2 – Halfway through browning the meat, mix the curry paste with the water and drizzle over the meat.
3 – Add the chopped onion and stir to incorporate and continue to cook until the meat is nicely browned and onions are al dente.
4 – Add the sliced red peppers and stir to incorporate.
5 – Deglaze with the fish sauce, then add the coconut milk, lemongrass paste and ginger.
6 – Reduce the heat to medium low and simmer until desired consistency is achieved. If curry gets too thick, add a little water.
7 – To serve, place a scoop of rice in the center of a bowl and add the curry. Garnish with chopped peanuts, cilantro and/or basil leaves.
https://wildideabuffalo.com/blogs/recipes/bison-curry

“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.
https://www.diabetesselfmanagement.com/subscribe/

Sunday’s Pork Roast Dinner Recipe – Sweet and Spicy Thai Pork Loin

June 7, 2020 at 6:02 AM | Posted in Uncategorized | 1 Comment
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This week’s Sunday’s Pork Roast Dinner Recipe is a Sweet and Spicy Thai Pork Loin. Some Asian Flare for this week’s recipe of Sweet and Spicy Thai Pork Loin. To make this week’s recipe you’ll be needing Pork Loin Roast, Onion, Red Bell Pepper, String Beans, Thai Chile Sauce, Reduced Sodium Chicken Broth, Salt, Water, Basil, Mint Leaves, Cilantro, and Asian Noodles. Dinner is served! 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 recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Sweet and Spicy Thai Pork Loin

Recipe Ingredients:
2 pounds pork loin, cut into 1-inch cubes, trimmed
1 yellow onion, chopped
1 red bell pepper, chopped
1 cup long, thin beans, or string beans, cut into 1-inch lengths
1 cup sweet Thai chile sauce, (like May Ploy or Thai Kitchen)
1/2 cup chicken broth, reduced-sodium
1/2 teaspoon salt
1/4 cup water
1 tablespoon fresh basil leaves, torn
1 tablespoon fresh mint leaves, torn
1 tablespoon fresh cilantro leaves, torn
Hot cooked Asian noodles or Jasmine rice for accompaniment

Cooking Directions:
1 – Combine all ingredients, except fresh herbs, in a crock pot and cook at LOW for 4 to 5 hours, or on HIGH for 2 to 2 1/2 hours.
2 – Just before serving, add fresh herbs and check seasoning.
3 – Transfer pork and sauce to a serving bowl.
4 – Serve over rice or Asian noodles.
Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): Calories: 220; Total Fat: 2g; Saturated Fat: 1g; Cholesterol: 75mg; Total Carbs: 19g; Fiber: 1g; Protein: 25g; Sodium: 480mg.
https://www.cooksrecipes.com/pork/sweet_and_spicy_thai_pork_loin_recipe.html

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I'm not a foodie, and I'm not into fine dining. I'm just someone who loves the challenge of cooking.

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