It’s Chili, Chowder, or Stew Saturday –Turkey Ham and Corn Chowder

April 27, 2019 at 6:02 AM | Posted in It's Chili Soups or Stews Saturday, Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Turkey Ham and Corn Chowder. Made with JENNIE-O® Turkey Ham along with Onions, Hash Browns, Corn, and more! You can find this week’s recipe at the Jennie – O web site along with all their other delicious and healthy recipes. Enjoy and Make the Switch! https://www.jennieo.com/

Turkey Ham and Corn Chowder
A rich, creamy homemade broth combined with corn and turkey ham makes the perfect weeknight dinner. And at less than 300 calories per serving, comfort food just got even more comforting.

INGREDIENTS
1 cup chopped onion
1 tablespoon vegetable oil
3 tablespoons flour
½ teaspoon black pepper
4 cups milk
2 cups frozen hash brown potatoes
2 (11-ounce) cans corn with red and green peppers
¾ pound JENNIE-O® Turkey Ham, cut into ½-inch cubes

DIRECTIONS
1) In 3-quart saucepan over medium-high heat, saute onion in vegetable oil 3 minutes or until tender. Blend in flour and black pepper. Remove pan from heat; slowly add milk; stirring constantly. Return pan to heat.
2) Add hash brown potatoes; bring mixture to boil, stirring constantly. Add corn and ham; return mixture to boil. Reduce heat to low and simmer 15 minutes or until potatoes are tender and mixture has thickened.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 250
Protein 17g
Carbohydrates 35g
Fiber 2g
Sugars 11g
Fat 7g
Cholesterol 35mg
Sodium 740mg
Saturated Fat 2g
https://www.jennieo.com/recipes/42-turkey-ham-and-corn-chowder

 

 

Jennie – O Turkey – Turkey Ham

Our Turkey Ham is the ideal choice for flavor and versatility. Try it as a tasty addition to breakfast egg bakes or ham and cheese strata; prepare lunchtime favorites when slicing it for sandwiches or dicing it for salads.

* GLUTEN FREE
Find this product in the refrigerated section of your grocery store.

NUTRITION INFORMATION
Serving Size56 g
Calories60
Calories From Fat30
Total Fat4.0 g
Saturated Fat1.0 g
Trans Fat.0 g
Cholesterol30 mg
Sodium510 mg
Total Carbohydrates2 g
Dietary Fiber0 g
Sugars1 g
Protein8 g
Vitamin A0%
Vitamin C0%
Iron4%
Calcium0%
INGREDIENTS

Ingredients: Turkey Thigh Meat with a Portion of Ground Turkey Thigh Trim Added, Water, Contains 2% or less Modified Food Starch, Potassium Lactate, Dextrose, Salt, Carrageenan, Sodium Phosphate, Sodium Diacetate, Sodium Erythorbate, Natural Smoke Flavoring, Sodium Nitrite.
https://www.jennieo.com/products/110-turkey-ham

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Kitchen Hint of the Day!

April 26, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Bring on the Seasoning…………

Ground Beef alone makes a pretty dull-tasting Hamburger, so make sure the Meat is mixed throughout with at least Salt and Pepper. Other ingredients, like Worcestershire Sauce, Hot Sauce, Grated Onions, or Lipton Onion Soup Mix will improve not only the taste but also the juiciness of your Hamburgers.

Jennie – O Turkey Recipe of the Week – Jalapeño Jack Turkey Burgers

April 5, 2019 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 – Jalapeño Jack Turkey Burgers. Made using the JENNIE-O® ⅓ lb. Seasoned Turkey Burgers. You’ll also need; Onions, Cilantro, Honey, Salsa, Arugula, and WHOLLY GUACAMOLE® Classic Dip then served on Flat Bread. Fire up the grill and lets EAT! You can find this recipe at the Jennie – O Turkey website. So Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Jalapeño Jack Turkey Burgers
Fire up the grill for this fiery burger recipe! It combines the spicy taste of jalapeño with cool guacamole and salsa. The jalapeño jack turkey burger is full of bold Mexican flavors.

INGREDIENTS
1 (32-ounce) package JENNIE-O® ⅓ lb. Seasoned Turkey Burgers
2½ cups thinly sliced onions
⅓ cup chopped fresh cilantro
2 tablespoons honey
1 cup salsa
6 flat bread
1 cup baby spinach or arugula leaves
6 ounces WHOLLY GUACAMOLE® classic dip

DIRECTIONS
1) Cook turkey burgers as specified on the package. Always cook to well done, 165°F as measured by a meat thermometer.
2) In large skillet sprayed with cooking spray, cook onions over medium heat 10 minutes or until softened and lightly browned. Add cilantro, honey and salsa; stir. Cook 2 minutes or until hot.
3) Spoon onion mixture onto bottom section of flatbread. Add turkey burger, spinach leaves and guacamole. Replace sandwich top.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 390
Protein 31g
Carbohydrates 25g
Fiber 5g
Sugars 10g
Fat 19g
Cholesterol 95mg
Sodium 880mg
Saturated Fat 6g
https://www.jennieo.com/recipes/611-jalape%C3%B1o-jack-turkey-burgers

Wild Idea Buffalo Recipe of the Week – JILL and JULIA’S BISON BOURGUIGNON

April 3, 2019 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s for the Wild Idea Buffalo Recipe of the Week is – JILL and JULIA’S BISON BOURGUIGNON. This one is made with Wild Idea Buffalo Stew Meat along with a host of great ingredients and spices. This is just one of many delicious and healthy recipes that you will find at the Wild Idea Buffalo website (http://wildideabuffalo.com/). Along with all the great recipes you’ll find Buffalo cooking tips, read all about the Wild Idea Ranch, and you can order any of the Wild Idea Products! Enjoy and Make 2019 a Healthy One!

JILL and JULIA’S BISON BOURGUIGNON
I have made a couple of variations of this amazingly delicious, classic dish, but after reading Julia and Julia a few years back, I had to check out Julia Child’s recipe in, Mastering The Art of French Cooking. My modifications to Julia’s recipe were based on using 100% grass-fed bison, my personal taste, and the steps I thought unnecessary. Specific changes made; I omitted the bacon, as I feel the smokiness overwhelms the dish and added butter for additional flavor and fat. I also used homemade buffalo broth, but in a pinch have used organic beef or chicken broth/stock, and added celery and brandy. Although a bit more extensive, I thought it was worth the extra steps. *However, I have noted in the recipe one-pot shortcuts. Recipe can be made ahead and reheated for entertaining convenience! Fabulous!

Ingredients for Bourguignon: (Serves 6 to 8)
2 – pounds Wild Idea Buffalo Stew Meat
1 – teaspoon black pepper
1 – teaspoon salt
3 – tablespoon olive oil
1 – tablespoon unsalted butter
1 – carrot, quartered
1 – onion, quartered
1 – celery stalk, quartered
1 – ounce brandy
4 – cups red wine (Bordeaux, Burgundy, or Chianti)
1 – cup buffalo broth, or organic beef or chicken broth
1 – teaspoon thyme
1 – teaspoon rosemary leaves, finely chopped
1 – teaspoon basil leaves
2 – bay leaves
3 – cloves garlic, minced
1 – tablespoon tomato paste
1 – tablespoon arrowroot or cornstarch, or more per your thickness preference
¼ – cup sherry
¼ – cup parsley, chopped fine

Ingredients for Mushrooms and Onions:
18 – Small White Onions
1 ½ – tablespoons each Butter & Olive Oil
¼ – cup buffalo or other stock
¼ – cup red wine
4 – parsley sprigs, 1 bay leaf, ½ tsp. thyme
1 – pound mushrooms, quartered
2 – tablespoon butter
1 – tablespoon olive oil

Preparation:
For Bison Bourguignon:

Pre-heat oven to 325*.
Rinse bison meat and pat dry, removing all dampness with paper towels. Season meat with salt and pepper.
In a heavy stockpot, over medium heat add one tablespoon of the olive oil.
Increase heat to medium high and brown the meat in 3 to 4 batches. Do not hurry to turn, allow the meat to brown. This was tedious, but worth it. Add additional olive oil before each batch as needed.
Remove the last batch of meat from the pan and drain any oil left in the pan. Add the butter, and the quartered vegetables and sauté vegetables for 4 minutes.
Add the brandy to stockpot and carefully tilt to flame. Or, cover the pot for a minute if you do not want the brandy to flame.
Return browned meat to stockpot, and add 3 cups red wine, stock, herbs, garlic, and tomato paste. Bring to a simmer. Cover and place in pre-heated oven.
Braise bison for 1 hour or until the meat is tender.
Remove stockpot from oven and discard vegetables. Return meat with juices to the stovetop over medium high heat and bring to a simmer.
Mix the remaining cup of red wine with the thickening ingredient and whisk until smooth.
Slowly stir into the Bourguignon. Adjust thickness as desired.
Season sauce to taste and stir in the sherry right before serving.

For Onions – Prepare while Bourguignon is in the oven:
*For Shortcut: Add the onions and mushrooms directly to the stockpot in step 5 and omit the quartered onion. Do not discard the onions & mushrooms when discarding other quartered vegetables in step 9.

In an oven proof sauté pan over medium heat, add butter and oil, and let come to a bubble.
Add onions, tossing to brown evenly.
Add the stock, wine and herbs and bring to a simmer.
Transfer the sauté pan with the onions to the oven and bake for 40 minutes or until liquids have evaporated.
Remove from oven and set aside until ready to serve. Reheat if needed. *Or for shortcut add to the Bourguignon after cooking.
For Mushrooms:

In saucepan over medium heat, add butter and oil, and let come to a bubble.
Add quartered mushrooms. Toss the pan, browning the mushrooms on all sides, about 5 minutes. Remove from heat and set aside. Reheat with onions if needed before serving. *Or for shortcut add to the Bourguignon after browning.
To assemble: Plate the prepared pasta, potatoes, or rice and ladle on the Bourguignon, then place the onions & mushrooms on top and sprinkled with parsley. Julia recommends accompanying with Minted, Buttered Peas, but most often I serve a nice green salad, before or after the Bourguignon.

https://wildideabuffalo.com/blogs/recipes/jill-julia-s-bison-bourguignon

“Meatless Monday” Recipe of the Week – Vegetarian Slow-Cooker Chili

April 1, 2019 at 6:01 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Hearty Vegetarian Slow-Cooker Chili. A big thank you to Jeannie P. for sharing this recipe! Vegetables and Spices combine to make this week’s recipe. A great side for this Chili would be a fresh baked loaf of Crusty Bread. So Enjoy and Make 2019 a Healthy One!

Hearty Vegetarian Slow-Cooker Chili

Ingredients
1 tablespoon extra light olive oil
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 onions, chopped
3 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup frozen corn kernels, thawed
1 zucchini, chopped
1 yellow squash, chopped
6 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon dried parsley
1/2 teaspoon paprika
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
2 (14.5 ounce) cans diced tomatoes with juice
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can low – sodium garbanzo beans, drained
1 (15 ounce) can low – sodium kidney beans, rinsed and drained
2 (6 ounce) cans tomato paste
1 (8 ounce) can tomato sauce, or more if needed
1 cup vegetable broth, or more if needed
crusty loaf bread

Directions
1 – Heat olive oil in a large skillet over medium heat, and cook the green, red, and yellow bell peppers, onions, and garlic until the onions start to brown, 8 to 10 minutes. Place the mixture into a slow cooker. Stir in spinach, corn, zucchini, yellow squash, chili powder, cumin, oregano, parsley, paprika, sea salt, black pepper, tomatoes, black beans, garbanzo beans, kidney beans, and tomato paste until thoroughly mixed. Pour the tomato sauce and vegetable broth over the ingredients.
2 – Set the cooker on Low, and cook until all vegetables are tender, 4 to 5 hours. Check seasoning; if chili is too thick, add more tomato sauce and vegetable broth to desired thickness. Cook an additional 1 to 2 hours to blend the flavors. Serve with the crusty loaf bread of your choice.

It’s Chili, Chowder, or Stew Saturday – Oven Baked Beef Stew

March 9, 2019 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 Oven Baked Beef Stew. Beef Stew Meat, Onions, Tomatoes, Tapioca, Carrots, Turnips, New Potatoes, and 2 Ears of Corn all make up this week’s recipe of Oven Baked Beef Stew. The recipe is from the CooksRecipes website which has a huge selection of recipes for all tastes, diets, and cuisines. So check it out today. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Oven Baked Beef Stew
No recipe image available.Beef stew simmered long and slow in the oven with new potatoes, carrots, turnips and corn.

Recipe Ingredients:
2 pounds beef stew meat, cut into 1-inch cubes
2 medium onions, diced
4 cloves garlic, finely chopped
2 (16-ounce) cans whole tomatoes, undrained
1/3 cup uncooked quick-cooking tapioca
1 teaspoon dried basil leaves
1 tablespoon cumin seed
1 teaspoon salt and ground pepper to taste
4 medium carrots, cut into 1-inch cubes
1 medium turnip, cut into 1/2-inch strips
8 small new potatoes, cut in half
2 ears corn (frozen or fresh)*, cut into fourths

Cooking Directions:
1 – Mix all ingredients except corn, potatoes, carrots and turnip in Dutch oven, breaking up tomatoes.
2 – Cover and bake at 325°F (160°C) for 2 hours, stirring 2 or 3 times during the first 1 1/2 hours of cooking.
3 – Stir in carrots and turnip.Cover and bake 1 to 1 1/2 hours.
4 – Add potatoes and corn and cook 1 hour or longer or until beef and vegetables are tender.
Makes 8 servings.

*If you are using fresh corn, add about 1/2 hour before serving time.
https://www.cooksrecipes.com/beef/oven-baked-beef-stew-recipe.html

Diabetic Dish of the Week – LUCK OF THE IRISH CORNED BEEF BRISKET

March 5, 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 – LUCK OF THE IRISH CORNED BEEF BRISKET. When Irish Eyes are smiling…. And those Eyes are smiling with this week’s recipe of LUCK OF THE IRISH CORNED BEEF BRISKET. Made using Angus Beef fresh corned beef brisket along with Spices, Carrots, Cabbage, and Onions. The Dish is 374 calories and 15 carbs per serving! Having Diabetes doesn’t mean you can’t enjoy the Irish Foods! The recipe is from the Diabetic Gourmet Magazine website which has a huge selection of Diabetic Friendly Recipes. Check it out today! Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

LUCK OF THE IRISH CORNED BEEF BRISKET

Ingredients

4 lb. Certified Angus Beef fresh corned beef brisket with seasoning packet
1 (1-in.) cinnamon stick
2 bay leaves
6 carrots, peeled and halved
12 coriander seeds
1 large head cabbage, cut into 8 wedges
2 onion, halved and stuck with 2 cloves each
12 whole peppercorns
3 sprigs fresh parsley
3 quarts water

Directions

1 – Place corned beef and seasoning packet in large heavy pot; add water. Bring to a boil and simmer for 1 hr.
2 – Add onions and carrots. Bring back to a boil and skim off fat.
3 – Add remaining ingredients, reduce heat to medium-low and cover. Simmer approximately 2 to 4 hrs. until beef is tender. When brisket pierces easily, it is ready.
4 – Drain the water, place brisket on a platter and let stand about 10 mins.
5 – Slice diagonally across the grain and serve with cabbage, carrots and onion.

Recipe Yield: Yield: 8 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 374
Fat: 11 grams
Saturated Fat: 4 grams
Fiber: 5 grams
Sodium: 1741 milligrams
Cholesterol: 103 milligrams
Protein: 49 grams
Carbohydrates: 15 grams
https://diabeticgourmet.com/diabetic-recipes/luck-of-the-irish-corned-beef-brisket

It’s Chili, Chowder, or Stew Saturday – Turkey and Black Bean Chili

February 23, 2019 at 6:02 AM | Posted in Bush's, It's Chili Soups or Stews Saturday, Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Turkey and Black Bean Chili. A combination of two of my favorite foods, Ground Turkey and Black Beans. You’ll also need Onion, Tomatoes, and Spices. Sounds like a perfect recipe for these cold Winter Days. Enjoy and Make 2019 a Healthy One!

Turkey and Black Bean Chili
Ingredients
1 tablespoon Extra Light Olive Oil
1 Onion, diced
2 cloves Garlic, minced
1 pound Jennie – O Ground Extra Lean Turkey Breast
3 (15 ounce) cans reduced sodium Black Beans, undrained
1 (14.5 ounce) can crushed Tomatoes
1 1/2 tablespoons Chili Powder
1 teaspoon Ground Cinnamon
1 tablespoon dried Oregano
1 tablespoon dried Cilantro Leaves

Directions
* Heat the oil in a large heavy pot over medium heat; cook onion and garlic until onions are translucent. Add turkey and cook, stirring, until meat is brown. Stir in beans, tomatoes, chili powder, oregano, basil and vinegar. Reduce heat to low, cover and simmer 60 minutes or more, until flavors are well blended.

Diabetic Dish of the Week -Turkey Burgers with Grilled Onions and Blue Cheese

February 19, 2019 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 a Turkey Burgers with Grilled Onions and Blue Cheese. You’ll combine Ground Turkey Breast along Garlic, Worcestershire Sauce, Oil, Paprika, Cumin, Salt, and Pepper. When I make my Turkey Burgers I use Jennie – O Extra Lean Ground Turkey Breast. It’s less calories and less fat than regular Ground Turkey. The Burger is topped with Onions and Blue Cheese. A Burger to please for sure! You can find this recipe at the Diabetes Self Management website. At the Diabetes Management site you’ll find a huge selection of Diabetic Friendly Recipes along with Diabetes Management Tips, Current Diabetes News and more so check it out today! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Turkey Burgers with Grilled Onions and Blue Cheese

Ingredients
1 pound ground turkey breast meat*
4 cloves garlic, minced
2 teaspoons Worcestershire sauce (see note)
6 teaspoons extra-virgin olive oil, divided
1 teaspoon smoked paprika
1/4 teaspoon ground cumin
1/2 teaspoon black pepper, divided
1/2 teaspoon salt, divided
8 ounces thinly sliced onions
1 ounce crumbled blue cheese

Directions
1 – Combine turkey, garlic, Worcestershire sauce, 2 teaspoons oil, paprika, cumin, 1/4 teaspoon salt, and 1/4 teaspoon pepper in medium bowl. Shape into 4 patties.

2 – Heat 2 teaspoons oil in large nonstick skillet over medium-high heat, swirling to coat bottom of pan. Cook patties 4 minutes on each side or until no longer pink in center. Remove from heat and place on serving platter; cover to keep warm.

3 – Add remaining 2 teaspoons oil to pan residue in skillet. Heat over medium-high heat and cook onions 4 minutes or until beginning to richly brown, stirring frequently. Stir in remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon onions over patties and top with cheese.

*Note: Ground turkey breast is made from white meat only, with no skin. It’s leaner than regular ground turkey, which is made from white and dark meat with some skin. Frozen ground turkey is usually all dark meat with skin, and is 15% fat, similar to ground sirloin.

**Note: Check the nutrition label on the Worcestershire sauce to be sure it’s gluten-free. Some varieties may contain gluten, while others are gluten-free.

Yield: 4 servings.

Nutrition Facts Per Serving:
Calories: 237 calories, Carbohydrates: 8 g, Protein: 28 g, Fat: 10 g, Saturated Fat: 2 g, Cholesterol: 60 mg, Sodium: 491 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/turkey-burgers-grilled-onions-blue-cheese/

Diabetic Dish of the Week – BEEF RIBEYE AND ROOT VEGETABLES

February 12, 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 – BEEF RIBEYE AND ROOT VEGETABLES. Beef Ribeye Roast served with Baking Potatoes, Sweet Potatoes, and Onions. The Dish is 406 calories and 24 net carbs per serving! It’s from another one of my favorite sites, the Diabetic Gourmet Magazine website. The Diabetic Gourmet site has a huge selection of Diabetic Friendly Recipes so check it out today! Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

BEEF RIBEYE AND ROOT VEGETABLES

Ingredients

1 beef ribeye roast, small end, (about 4 to 6 pounds)
2 tablespoons vegetable oil
3 to 4 medium baking potatoes, cut into quarters (about 4-1/2 cups)
2 large sweet potatoes, cut in half, then cut into quarters (about 4-1/2 cups)
4 to 5 small onions, cut in half (about 3 cups)

Seasoning:
3 tablespoons minced fresh rosemary or 1 tablespoon dried rosemary
6 cloves garlic, minced
1-1/2 teaspoons salt
1-1/2 teaspoons dry mustard
1-1/2 teaspoons cracked black pepper

Directions

1 – Heat oven to 350F. Combine seasoning ingredients; press 3 tablespoons mixture evenly onto all surfaces of beef roast. Combine remaining seasoning mixture with oil in large bowl; set aside.
2 – Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 350F oven 1-3/4 to 2 hours for medium rare; 2 to 2-1/2 hours for medium doneness.
3 – Meanwhile add vegetables to seasoning mixture in bowl; toss to coat. Transfer vegetables to metal baking pan. Place in oven with beef roast and roast 1-1/2 to 2 hours or until vegetables are tender, stirring once.
4 – Remove roast when meat thermometer registers 135F for medium rare; 150F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10F to reach 145F for medium rare; 160F for medium.)
5 – Carve roast into slices. Serve with vegetables.

Recipe Yield: Makes 8 to 10 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 403
Fat: 14 grams
Saturated Fat: 4 grams
Fiber: 3.7 grams
Sodium: 54 milligrams
Cholesterol: 91 milligrams
Protein: 41 grams
Carbohydrates: 28 grams
https://diabeticgourmet.com/diabetic-recipes/beef-ribeye-and-root-vegetables

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