Appetizer of the Week – Mexican Bean Dip

August 29, 2020 at 6:02 AM | Posted in Appetizer of the Week, diabetes friendly, Diabetes Self Management | Leave a comment
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This week’s Appetizer of the Week is a Mexican Bean Dip. The Dip is made using a can of Red Kidney Beans, Avocado, Lemon Juice, Toamato Paste, Jalapeño Chile, Garlic, Equal Spoonful, Green Onion, and Parsley. 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

Mexican Bean Dip
Cross between guacamole and puréed beans, with a spicy flavor provided by chiles, garlic and onion.

Recipe Ingredients:
1 (15-ounce) can red kidney beans, drained and rinsed
1 medium avocado, chopped
2 tablespoons lemon juice
2 tablespoons tomato paste
1 jalapeño chile, finely chopped (optional)
2 cloves garlic, minced
1 tablespoon Equal® Spoonful*
1 green onion, sliced
1/4 cup chopped parsley – divided use

Cooking Directions:
1 – Place kidney beans, avocado, lemon juice, tomato paste, chili, garlic and Equal® in food processor; cover. Process until well blended.
Stir in green onion and 3 tablespoons parsley. Sprinkle with remaining parsley.

Makes 14 servings.

*May substitute 1 1/2 packets Equal sweetener.

Nutritional Information Per Serving (1/14 of recipe): calories 56, protein 3 g, carbohydrate 9 g, fat 2 g, cholesterol 0 mg, sodium 3 mg.
https://www.cooksrecipes.com/diabetic/mexican_bean_dip_recipe.html

Diabetic Dish of the Week – Lemon-Basil Grilled Halibut

August 25, 2020 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 Lemon-Basil Grilled Halibut. To make this week’s dish you’ll be needing Olive Oil, Lemon Juice, Garlic, Dried Basil, Salt, Black Pepper, Parsley, Red Pepper Flakes, and Halibut Fillets. Lemon and Halibut are perfect together! 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/

Lemon-Basil Grilled Halibut

Ingredients
Preparation time: 5 minutes
Marinating time: 1 hour
Cooking time: 8–12 minutes.

1 tablespoon olive oil
2 tablespoons fresh lemon juice
1 clove (or 1 teaspoon) minced garlic
1/2 teaspoon dried basil
1/8 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon dried parsley
1/8 teaspoon red pepper flakes
2 halibut fillets (3 ounces each)

Directions
Yield: 2 servings
Serving size: 1 fillet

1 – In a bowl, whisk together olive oil, lemon juice, garlic, basil, salt, pepper, parsley, and red pepper flakes. Place the halibut in a zip-top plastic bag and drizzle evenly with marinade. Seal bag and shake gently to coat fish. Marinate in the refrigerator for 1 hour, turning occasionally.

2 – Preheat grill to medium-high heat (around 350°F). Place fish on grill, baste with any remaining marinade, then grill fish 4–6 minutes on each side, or until fish flakes easily when pierced with a fork.

Nutrition Information:
Calories: 161 calories, Carbohydrates: 2 g, Protein: 10 g, Fat: 9 g, Saturated Fat: 1 g, Cholesterol: 27 mg, Sodium: 199 mg, Fiber: <1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/lemon-basil-grilled-halibut/

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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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Diabetic Dish of the Week – Baked Cod with Tomatoes and Olives

August 18, 2020 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 – Baked Cod with Tomatoes and Olives. To make this week’s dish you’ll be using Cod Fillets, Diced Italian Style Tomatoes, Black Olives, Garlic, and Parsley. The Dish is 121 calories and 4 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Baked Cod with Tomatoes and Olives
For a great accompaniment to this Baked Cod, spread French bread with softened butter, sprinkle with paprika and oregano, and broil until lightly toasted…

Yield: 4 servings
Serving size: 1 fillet with about 1 3/4 cup topping

Ingredients
1 pound cod fillets (about 4 fillets), cut into 2-inch pieces
Salt and black pepper
1 can (14 1/2 ounces) diced Italian-style tomatoes
2 tablespoons chopped pitted black olives
1 teaspoon minced garlic
2 tablespoons chopped fresh parsley

Directions
Yield: 4 servings
Serving size: 1 fillet with about 1 3/4 cup topping

1 – Preheat oven to 400°F. Spray 13×9-inch baking dish with nonstick olive oil-flavored cooking spray. Arrange cod fillets in dish; season with salt and pepper.

2 – Combine tomatoes, olives, and garlic in medium bowl. Spoon over fish.

3 – Bake 20 minutes or until fish begins to flake when tested with fork. Sprinkle with parsley.

* Serving Suggestion: For a great accompaniment to this dish, spread French bread with softened butter, sprinkle with paprika and oregano, and broil until lightly toasted.

Nutrition Information:
Calories: 121 calories, Carbohydrates: 5 g, Protein: 21 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 48 mg, Sodium: 574 mg, Fiber: 1g
https://www.diabetesselfmanagement.com/recipes/main-dishes/baked-cod-tomatoes-olives/

 

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Appetizer of the Week – Sweet Red Pepper Hummus

August 15, 2020 at 6:02 AM | Posted in Appetizer of the Week, CooksRecipes | Leave a comment
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This week’s Appetizer of the Week is Sweet Red Pepper Hummus. To make this recipe you’ll be needing Extra Virgin Olive Oil, Fresh Lemon Juice, Apple Cider Vinegar, Parsley, Salt, Cumin, Splenda Granulated No Calorie Sweetener, Garbanzo Beans, Red Bell Pepper, and Olive Oil Flavored Cooking Spray. 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

Sweet Red Pepper Hummus
A delicious dip to serve at any party!

Recipe Ingredients:
1 tablespoon extra virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon apple cider vinegar
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon cumin
2 tablespoons Splenda® Granulated No Calorie Sweetener
1 (19-ounce) can garbanzo beans, drained
2 cups chopped red bell pepper
Olive oil-flavored cooking spray

Cooking Directions:
1 – Spray non-stick sauté pan with olive oil spray. Sauté red peppers for 4 to 5 minutes. Set aside.
2 – In food processor, add all ingredients including red peppers. Purée for 1 minute, scrape the sides, and continue to purée until smooth.
3 – Refrigerate until serving time.
Makes 15 (1/4 cup) servings.

Nutritional Information Per Serving (1/15 of recipe; 1/4 cup): Calories: 60; Calories from Fat: 15; Total Fat: 1g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 190mg; Total Carbs: 10g; Dietary Fiber: 2g; Sugars: 2g; Protein: 2g.
https://www.cooksrecipes.com/diabetic/sweet_red_pepper_hummus_recipe.html

Appetizer of the Week – Black Bean Dip

July 11, 2020 at 6:02 AM | Posted in Appetizer of the Week, diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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Changing it up for Saturday’s Feature Post to Appetizer of the Week. I’ll be featuring different Appetizers that I come across, Enjoy! This week’s Appetizer of the Week is a Black Bean Dip. To make this week’s recipe you’ll need Low Sodium Black Beans, Garlic, Green Onions, Parsley, Roasted Red Peppers, Olive Oil, Chili Powder, Lime Juice, and Hot Pepper Sauce. This week’s 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 Dip
This dip is easy to pull off for a crowd because you can make a big batch of it. It’s relatively inexpensive to whip up and can be served on crusty bread, with chips or pretzels, fresh vegetables, or by itself.

Ingredients
1 can (15 ounces) low-sodium black beans, undrained
1 clove garlic
1/4 cup minced green onions
2 tablespoons minced parsley
1/4 cup roasted red pepper or pimientos
1 tablespoon tahini (sesame paste) or olive oil
1 teaspoon chili powder
1 tablespoon lime juice
1 tablespoon hot pepper sauce

Directions
Yield: 10 servings
Serving size: 2 tablespoons

1 – Combine all ingredients in food processor or blender, process until smooth. Serve with vegetables, if desired.

Nutrition Information:
Calories: 37 calories, Carbohydrates: 7 g, Protein: 2 g, Fat: 1 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 109 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/snack/black-bean-dip/

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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.
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Diabetic Dish of the Week – Hot Shrimp with Cool Salsa

June 30, 2020 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 Hot Shrimp with Cool Salsa. It’s a Diabetic Friendly Marinated Shrimp with a Honeydew-Based Salsa, a true Summer Treat! This is made using Salsa, Lime Juice, Honey, Garlic, Hot Pepper Sauce, Large Shrimp, Honeydew Melon, Cucumber, Parsley, Green Onion, Sugar, Olive Oil, and 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/

Hot Shrimp with Cool Salsa
This deliciously spicy seafood dish is perfect for your Father’s Day cookout. Combining the surprisingly delightful flavors of marinated shrimp with honeydew-based salsa, this app is quick, easy and will have your guests clamoring for more!

Ingredients
1/4 cup salsa
4 tablespoons fresh lime juice, divided
1 teaspoon honey
1 clove garlic, minced
2 to 4 drops hot pepper sauce
1 pound large shrimp, peeled and deveined, with tails intact
1 cup finely diced honeydew melon
1/2 cup finely diced unpeeled cucumber
2 tablespoons minced parsley
1 green onion, finely chopped
1 1/2 teaspoons sugar
1 teaspoon olive oil
1/4 teaspoon salt

Directions
Yield: 4 servings
Serving size: about 3 to 4 large shrimp with about 1/4 cup salsa

1 – To make marinade, combine salsa, 2 tablespoons lime juice, honey, garlic, and hot pepper sauce in small bowl. Thread shrimp onto skewers. Brush shrimp with marinade; set aside.

2 – To make salsa, combine remaining 2 tablespoons lime juice, melon, cucumber, parsley, onion, sugar, oil, and salt in medium bowl; mix well.

3 – Grill shrimp over medium coals 4 to 5 minutes or until shrimp turn pink, turning once. Serve with salsa.

Nutrition Information:
Calories: 132 calories, Carbohydrates: 8 g, Protein: 19 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 175 mg, Sodium: 398 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/snacks-appetizers/hot-shrimp-with-cool-salsa/

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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.
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“Meatless Monday” Recipe of the Week – Creamy Risotto with Cheeses

June 29, 2020 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is, Creamy Risotto with Cheeses. This week’s recipe is made using Vegetable Oil, White Onion, Cloves, Arborio Rice, Vegetable Stock, Salt, Pepper, Parmesan Cheese, Fontina Cheese, Parsley, and White Truffle Oil. 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

Creamy Risotto with Cheeses
For a pungent, earthy flavor that brings out the full flavor of the cheeses, add a few drops of white truffle oil to the risotto a few seconds before plating.

Recipe Ingredients:
2 teaspoons vegetable oil
1 cup mild white onion, finely chopped
2 garlic cloves, smashed into a paste
1 1/2 cups arborio rice (if you want a creamier style, try cracked arborio
1 3/4 cups vegetable stock
Pinch salt
Freshly ground pepper, to taste
1/4 cup grated Parmesan cheese
1/2 cup shredded fontina cheese
3 tablespoons Italian parsley, chopped
White truffle oil, to taste (optional)

Cooking Directions:
1 – Heat a 2-quart, thick-bottomed sauce pan. Add the oil, then the onion and garlic. Cook, stirring until the onion is translucent.
2 – Add the rice and stir to coat it with the onion mixture. Add the stock, slowly, 1/2 cup at a time, as the rice absorbs the liquid. Continue to stir slowly. When most of the liquid is added and the rice has a firm texture and is cooked through, add a pinch of salt and fresh turns of pepper.
3 – Stir in the fontina cheese, then the Parmesan. If the mixture is dry, add a little more stock.
4 – Taste and season, as necessary. Stir in the parsley and white truffle oil.
5 – Distribute the risotto into four bowls. Sprinkle with additional herbs for a colorful finish.
Makes 4 main dish or 8 side dish servings.
https://www.cooksrecipes.com/mless/creamy_risotto_with_cheeses_recipe.html

Chilled Fresh Tomato Basil Soup TUESDAY

June 9, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | 2 Comments
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Here’s a recipe for a Chilled Fresh Tomato Basil Soup. To make this refreshing Soup you’ll need Tomatoes, Green Bell Peppers, Cucumber, Fresh Basil, Peperoncinis, Water, Red Wine Vinegar, Salt, Parsley, and Extra Light Olive Oil. It’s only 95 calories and 5 net carbs per serving! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Chilled Fresh Tomato Basil Soup
Pay a visit to your local farmers’ market to snatch up fresh, in-season ingredients for this cool and refreshing summer soup! Once you’re ready, just combine and chill for peak flavors.

Ingredients
3 medium tomatoes, diced
1 cup finely chopped green bell pepper
1/2 medium cucumber, peeled, seeded and finely chopped
1/4 cup chopped fresh basil
1/4 cup finely chopped peperoncinis
1 cup water
3 tablespoons red wine vinegar
1/2 teaspoon salt
2 tablespoons chopped fresh parsley
2 tablespoons extra virgin olive oil

Directions
Yield: 4 servings
Serving size: 1 cup

1 – Combine all ingredients in medium bowl and chill 30 minutes for peak flavors.

Nutrition Information:
Calories: 95 calories, Carbohydrates: 7 g, Protein: 2 g, Fat: 7 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 464 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/chilled-fresh-tomato-basil-soup/

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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.
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It’s Chili, Chowder, or Stew Saturday – Turkey Vegetable Soup with Angel Hair Pasta

May 16, 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 Recipe is a Turkey Vegetable Soup with Angel Hair Pasta. To make this week’s recipe you’ll be needing Turkey or Chicken Broth, Carrots, Celery, Shallots, Dried Mushrooms, Angel Hair Pasta, Chopped Butterball Turkey, and Parsley. Soup is on! 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

Turkey Vegetable Soup with Angel Hair Pasta
A delicious, quick-to-make soup using leftover turkey, dried mushrooms, vegetables and pasta.

Recipe Ingredients:
8 cups turkey or chicken broth
1 cup peeled, finely chopped carrots
1 cup thinly sliced celery
2 tablespoons thinly sliced shallots
1/2 ounce dried mushroom pieces, rehydrated*
2 ounces uncooked angel hair pasta
1 cup finely chopped cooked Butterball® Turkey
3 tablespoons chopped fresh parsley

Cooking Directions:
1 – Bring broth in Dutch oven or large saucepan to boil on high heat.
2 – Add carrots, celery, shallots and mushrooms. Return to boil. Reduce heat. Simmer, uncovered, 15 to 20 minutes or until vegetables are tender.
3 – Add pasta. Continue cooking 4 to 5 minutes or until pasta is al dente.
4 – Stir in turkey and parsley. Cook 1 minute or until heated through.
Makes 4 to 5 servings.

*Note: To rehydrate dried mushrooms, cover with warm water and let stand 15 minutes. Rinse under additional water if necessary.
https://www.cooksrecipes.com/soup/turkey_vegetable_soup_with_angel_hair_pasta_recipe.html

Egg and Turkey Sausage Bake

May 15, 2020 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | 1 Comment
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Here’s another Jennie – O Breakfast or Brunch Recipe, Egg and Turkey Sausage Bake. This one is made using JENNIE-O® All Natural* Turkey Sausage, Egg Substitute, Milk, Parsley, Salt, Ground Pepper, French Bread, Red Bell Pepper, and Shredded Low Fat Swiss Cheese. Another good one to start your day! 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/

Egg and Turkey Sausage Bake
There’s only so much time in the weekend, so let your oven do the work! This simple comfort food brunch recipe has a 15-minute prep time and boasts lean breakfast sausage, bell peppers and French bread.

INGREDIENTS
1 (16-ounce) package JENNIE-O® All Natural* Turkey Sausage
2 cups egg substitute or 8 eggs
3 cups milk
¼ cup chopped fresh parsley
salt and freshly ground pepper, if desired
8 cups cubed French bread
1 cup chopped red bell pepper
1½ cups shredded low-fat Swiss cheese, divided

DIRECTIONS
1) Heat oven to 350°F. Grease 9 x 13-inch baking pan; set aside. Cook the sausage as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Crumble sausage into pieces.
2) In large bowl, whisk eggs, milk and parsley. Add salt and pepper, if desired. Stir in sausage, bread cubes, red pepper and 1 cup cheese. Pour into baking dish. Sprinkle with remaining cheese. Bake 40 to 45 minutes or until a knife inserted into the center comes out clean. Let stand 10 minutes before cutting into squares to serve.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 290
Protein 28g
Carbohydrates 25g
Fiber 1g
Sugars 7g
Fat 8g
Cholesterol 70mg
Sodium 940mg
Saturated Fat 2.5g
https://www.jennieo.com/recipes/571-egg-and-turkey-sausage-bake

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