Diabetic Dish of the Week – Roasted Eggplant Rolls

February 26, 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 – Roasted Eggplant Rolls. The perfect Appetizer, it’s only 77 calories and 12 carbs per serving (2 rolls with 2 tablespoons pasta sauce) Along with 2 Egg Plants you’ll need Cream Cheese, Sour Cream, Green Onion, Dried Tomatoes, Spinach Leaves, Herbs, and Pasta Sauce. The recipe is from one of my favorite sites, the Diabetes Self Management website. At the Diabetes site you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes Management Tips, Diabetes News, and much more so check it out today! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Roasted Eggplant Rolls
These eggplant rolls are pretty on a serving platter, full of herbs to make it the perfect Italian dish, and pair excellently with warmed pasta sauce.

Ingredients
2 medium eggplants (3/4 pound each)
2 tablespoons lemon juice
1 teaspoon olive oil
4 tablespoons (2 oz) fat-free cream cheese
2 tablespoons fat-free sour cream
1 green onion, minced
4 sun-dried tomatoes (packed in oil), rinsed, drained and minced
1 clove garlic, minced
1/4 teaspoon dried oregano
1/8 teaspoon black pepper
16 fresh stemmed spinach leaves
1 cup meatless pasta sauce

Directions
1. Preheat oven to 450 F. Spray 2 nonstick baking sheets with non-stick cooking spray; set aside. Trim ends from eggplants. Cut eggplants lengthwise into 1/4-inch-thick slices. Discard outside slices that are mostly skin (You will have about 16 slices total). Arrange slices in single layer on prepared baking sheets.

2. Combine lemon juice and olive oil in small bowl; brush lightly over both sides of eggplant slices. Bake 22 to 24 minutes or until slightly golden brown, turning once. Transfer eggplant slices to plate; cool.

3. Meanwhile, stir together cream cheese, sour cream, green onion, sun-dried tomatoes, garlic, oregano, and pepper in small bowl until blended.

4. Spread about 1 teaspoon cream cheese mixture evenly over each eggplant slice. Arrange spinach leaf on top, leaving 1/2-inch border. Roll up, beginning at small end. Lay rolls, seam side down, on serving platter. If making ahead, cover and refrigerate up to 2 days. Bring to room temperature before serving. Serve with warmed pasta sauce.

Yield: 8 servings (16 rolls).

Serving size: 2 rolls with 2 tablespoons pasta sauce.

Nutrition Facts Per Serving:
Calories: 77 calories, Carbohydrates: 12 g, Protein: 3 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 213 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/snacks-appetizers/roasted-eggplant-rolls/

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Ruffle Turkey Lasagna

February 15, 2019 at 6:04 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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Here’s a second Jennie – Turkey Lasagna Recipe, Ruffle Turkey Lasagna. This one is made using JENNIE-O® Lean Ground Turkey along with Lasagna Noodles, Onion, Italian Seasoning, Pasta Sauce, Ricotta Cheese, Asiago Cheese, Mozzarella Cheese, and Spices. You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Ruffle Turkey Lasagna
If you love classic lasagna but wish it came with less guilt, this is your recipe. We’ve subbed in lean ground turkey in place of beef, to deliver big flavor without big guilt.

INGREDIENTS
1 (16-ounce) package lasagna noodles
1 tablespoon olive oil
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
1 onion, chopped
2 teaspoons Italian seasoning
1 (24-ounce) jar pasta sauce
1 (15-ounce) container ricotta cheese
½ cup Asiago cheese, shredded
2 tablespoons fresh basil, chopped
1 teaspoon salt
1 teaspoon black pepper
1 cup mozzarella cheese, shredded

DIRECTIONS
1) Heat oven to 375ºF.
2) Cook noodles according to package directions.
3) In large skillet heat oil. Add turkey. Cook ground turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add onion, seasoning and tomato sauce. Simmer 10 minutes. Remove from heat. Mix together ricotta cheese, asiago cheese, basil, salt and pepper.
4) Spread ¾ cup pasta sauce on the bottom of a 13 x 9-inch baking dish. Place layer of noodles over sauce. Layer ricotta mixture over the noodles. Place another layer of noodles over ricotta mixture. Spread ¾ cup pasta sauce on top of noodles. Layer remaining noodles over the ricotta mixture, overlapping slightly to create ruffled layers. Spread remaining pasta sauce and sprinkle with mozzarella cheese.
5) Cover pan with aluminum foil and bake 30 minutes. Remove foil and bake 10 more minutes or until cheese bubbles.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 480
Protein 32g
Carbohydrates 56g
Fiber 4g
Sugars 8g
Fat 13g
Cholesterol 65mg
Sodium 610mg
Saturated Fat 6g
https://www.jennieo.com/recipes/407-ruffle-turkey-lasagna

Chef Boyardee Lasagna w/ Texas Toast (Light)

November 24, 2018 at 6:20 PM | Posted in pasta | 2 Comments
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Today’s Menu: Chef Boyardee Lasagna w/ Texas Toast (Lite)

 

For Breakfast this morning I prepared Simply Potatoes Shredded Hash Browns, heated up some Meijer Diced Ham,and made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bowl and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns and served.And had my morning cup of Bigelow Decaf Green Tea. Rained all night and let up about 9:00 this morning. 52 degrees and cloudy for the afternoon, not bad late November weather. Did a few things around the house and then after Lunch settled in for College Football for the day. For Dinner tonight Chef Boyardee Lasagna w/ Texas Toast (Lite). Well after a few days of a lot of cooking and big meals I wanted something a bit lighter and easier to prepare. I’ve always been a fan of Chef Boyardee products and love their Chef Boyardee Lasagna. To prepare it; the easy part! Just empty the contents into a small sauce pan, put the lid on, and heat on medium until heated through. Just stir it occasionally and your done. The Pasta Lasagna is excellent and the Tomato and Beef Sauce it comes in is very good. I know there’s better stuff out there but from time to time I love having Chef Boyardee, I’m hooked!  Well my camera died on me so no pictures, sorry about that!

 

 

Chef Boyardee Lasagna


Chef Boyardee Lasagna is a delicious and convenient meal that is ready to eat in minutes and has delighted families for generations. Made with enriched pasta in a rich, Italian-flavored tomato sauce, Chef Boyardee Lasagna has the timeless flavor that everyone loves. When you need a quick meal, Chef Boyardee has your back. Just pop the easy-open lid, and in 90 seconds, dinner is ready to serve. Chef Boyardee Lasagna is so simple and easy to prepare, anyone can grab it off the shelf for a quick and filling snack. Each 15 oz easy-open can of Chef Boyardee Lasagna contains 2 servings of pasta and tomato sauce, with 9 grams of protein and 230 calories per serving. With no artificial flavors, colors, or preservatives, Chef Boyardee makes a wholesome meal for kids of ALL ages.
* Chef Boyardee Lasagna is a delicious and convenient meal that is ready to eat in minutes and has delighted families for generations
* Made with enriched pasta in a rich, Italian-flavored tomato sauce, Chef Boyardee Lasagna has the timeless flavor everyone loves
* When you need a quick meal, Chef Boyardee has your back. Just pop the easy-open lid, and in 90 seconds, dinner is ready to serve
* Chef Boyardee Lasagna is so simple and easy to prepare, anyone can grab it off the shelf for a quick and filling snack
* Each 15 oz easy-open can of Chef Boyardee Lasagna contains 2 servings of pasta and tomato sauce, with 9 grams of protein and 230 calories per serving

Nutrition Facts
Serving Size 249g
Servings Per Container 2.0
Amount Per Serving
Calories 230 Calories
Calories From Fat 70 Calories
% Daily Value
Total Fat 8 g 12.0
Saturated Fat 315
Trans Fat 0 g
Cholesterol 155
Sodium 750 31
Potassium 900 26
Total Carbohydrate 31 g 10.0
Dietary Fiber 4 g 16
Sugars 9 g
Protein 9 g

Kitchen Hint of the Day!

November 12, 2018 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Extra Pasta……….

Save time with pasta leftovers. Double your favorite recipes, and freeze the extra servings for later use. This works great with sauces and baked pasta dishes like lasagna.

Kitchen Hint of the Day!

August 3, 2018 at 5:00 AM | Posted in Kitchen Hints | Leave a comment
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Get the sauce ready…………..

Get the pasta sauce on the pasta immediately after you drain it. The noodles cool down fast and start sticking to each other without a sauce or oil to keep them apart. Enjoy that Pasta!

Healthy Fettuccini Recipes

February 20, 2018 at 6:02 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Fettuccini Recipes. Delicious and Healthy Fettuccini Recipes like; Creamy Scallop and Pea Fettuccine, Shrimp and Pesto Pasta, and Lemon-Garlic Sardine Fettuccine. Find these recipes and more at the EatingWell website. Don’t forget to subscribe to the EatingWell Magazine also. Enjoy and eat Healthy in 2018! http://www.eatingwell.com/

 

Healthy Fettuccini Recipes
Find healthy, delicious fettuccini recipes including fettuccini alfredo, fettuccini carbonara and mushroom fettuccini. Healthier recipes, from the food and nutrition experts at EatingWell.

Creamy Scallop and Pea Fettuccine
This rich pasta dish is full of sweet seared scallops and plump peas. Low-fat milk and flour thicken the sauce, giving it creamy texture without the extra calories and fat found in traditional cream sauces. Serve with a small Caesar salad on the side……..

Shrimp and Pesto Pasta
The spring flavors of asparagus and pesto combine beautifully with fettuccine and shrimp in a light and simple pasta dish that works for family or casual entertaining. Make it a meal: Serve with a tomato-and-arugula salad tossed with mustard-balsamic vinaigrette and fruit sorbet for dessert………..

Lemon-Garlic Sardine Fettuccine
Even sardine skeptics will enjoy this lemony pasta with crispy breadcrumbs. Substitute two 5- to 6-ounce cans chunk light tuna for the sardines if you prefer. If you are using tuna or can’t find sardines packed in tomato sauce, add 2 tablespoons tomato paste in Step 4 with the lemon juice. Serve with a salad of bitter greens tossed with a lemon vinaigrette and a glass of Pinot Grigio………

* Click the link below to get all the Healthy Fettuccini Recipes
http://www.eatingwell.com/recipes/19253/ingredients/pasta-noodle/pasta-by-shape/fettuccini/

New York Turkey Meatball

September 8, 2017 at 6:32 AM | Posted in Jennie-O Turkey Products | Leave a comment
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Passing along a bonus Jennie – O Turkey recipe to everyone, New York Turkey Meatball. Made with JENNIE-O® Lean Italian Seasoned Ground Turkey. You can find this recipe along with all the other delicious Jennie -O recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH! https://www.jennieo.com/

 

New York Turkey Meatball
New York’s most famous Italian meatball—smothered with red sauce and sitting on a bed of pasta—tastes great made with ground turkey. Make this recipe tonight to see for yourself.

INGREDIENTS

1 (16-ounce) package JENNIE-O® Lean Italian Seasoned Ground Turkey
2 cloves garlic, minced
3 tablespoons chopped fresh basil leaves
1 tablespoon finely chopped fresh oregano
2 teaspoons grated lemon rind
1 large egg, lightly beaten
2 tablespoons dried bread crumbs
1 ounce buttermilk
1 (24-ounce) jar tomato-basil pasta sauce, heated
1 (16-ounce) package spaghetti, cooked according to package directions
grated Parmesan cheese, if desired

DIRECTIONS

1) Heat oven to 400°F.
2) In large bowl, combine turkey, garlic, basil, oregano, lemon rind, egg, bread crumbs and buttermilk. Shape into 1½ -inch balls. Place on a lightly greased jelly-roll pan and bake 25 minutes. Always cook turkey to well-done, 165°F as measured by a meat thermometer. Let meatballs stand 10 minutes.
3) In large bowl, toss meatballs and heated pasta sauce. Serve over pasta. Sprinkle with Parmesan cheese, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories250
Protein16g
Carbohydrates26g
Fiber2g
Sugars6g
Fat9g
Cholesterol70mg
Sodium320mg
Saturated Fat2g
https://www.jennieo.com/recipes/1073-new-york-turkey-meatball

Jennie – O Turkey Recipe – Ruffle Turkey Lasagna

August 25, 2017 at 5:58 AM | Posted in Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe is a Ruffle Turkey Lasagna. Made with JENNIE-O® Lean Ground Turkey along with the usual Lasagna ingredients. By using JENNIE-O® Lean Ground Turkey you’re cutting back the carbs, fat, and calories. You can find this recipe at the Jennie – O Turkey website along with all the other delicious and healthy recipes. Enjoy and Make the SWITCH! https://www.jennieo.com/

 

Ruffle Turkey Lasagna
If you love classic lasagna but wish it came with less guilt, this is your recipe. We’ve subbed in lean ground turkey in place of beef, to deliver big flavor without big guilt.

INGREDIENTS

1 (16-ounce) package lasagna noodles
1 tablespoon olive oil
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
1 onion, chopped
2 teaspoons Italian seasoning
1 (24-ounce) jar pasta sauce
1 (15-ounce) container ricotta cheese
½ cup Asiago cheese, shredded
2 tablespoons fresh basil, chopped
1 teaspoon salt
1 teaspoon black pepper
1 cup mozzarella cheese, shredded

DIRECTIONS

1) Heat oven to 375ºF.
2) Cook noodles according to package directions.
3) In large skillet heat oil. Add turkey. Cook ground turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add onion, seasoning and tomato sauce. Simmer 10 minutes. Remove from heat. Mix together ricotta cheese, asiago cheese, basil, salt and pepper.
4) Spread ¾ cup pasta sauce on the bottom of a 13 x 9-inch baking dish. Place layer of noodles over sauce. Layer ricotta mixture over the noodles. Place another layer of noodles over ricotta mixture. Spread ¾ cup pasta sauce on top of noodles. Layer remaining noodles over the ricotta mixture, overlapping slightly to create ruffled layers. Spread remaining pasta sauce and sprinkle with mozzarella cheese.
5) Cover pan with aluminum foil and bake 30 minutes. Remove foil and bake 10 more minutes or until cheese bubbles.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories480
Protein32g
Carbohydrates56g
Fiber4g
Sugars8g
Fat13g
Cholesterol65mg
Sodium610mg
Saturated Fat6g
https://www.jennieo.com/recipes/407-ruffle-turkey-lasagna

“Meatless Monday” Recipe of the Week – Vegetable Lasagna

February 20, 2017 at 6:25 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Vegetable Lasagna. You’ll never miss the meat! Enjoy and Eat Healthy.

 

Vegetable Lasagna

Ingredients
1 (16 ounce) package Healthy Choice/Ronzoni Whole Grain Lasagna Noodles
1 pound fresh Mushrooms, sliced
3/4 cup chopped green bell pepper
3/4 cup chopped Onion
3 cloves Garlic, minced
2 tablespoons Extra Light Olive Oil
2 (26 ounce) jars Pasta Sauce
1 teaspoon dried Basil
1 (15 ounce) container Part-Skim Ricotta Cheese
4 cups Sargento Reduced Fat Shredded Mozzarella Cheese
2 eggs
1/2 cup Kraft Reduced Fat Grated Parmesan cheese
* McCormick Grinder Italian Seasoning, to taste (optional)
Directions
1 – Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
2 – In a large saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes.
3 – Mix together ricotta, 2 cups mozzarella cheese, and eggs.
4 – Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9×13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese.
5 – Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.
* Season with Italian Seasoning (optional)

“Meatless Monday” Recipe of the Week – Vegetables Bolognese

February 6, 2017 at 6:13 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Vegetables Bolognese. A vegetarian alternative to the traditional Italian meat-based sauce, bolognese. It’s from the CooksRecipes website. the Cooks site has an incredible selection of recipes to suit all tastes and cuisines! Be sure to check it out soon. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

 

Vegetables Bolognese

Recipe Ingredients:Cooksrecipes 2

1/2 cup dried tomatoes
1/2 cup boiling water
2 medium-size sweet onions, chopped
2 small zucchini, chopped
1 medium-size green bell pepper, chopped
1 medium-size red bell pepper, chopped
1 cup sliced fresh mushrooms
2 garlic cloves, minced
2 tablespoons olive oil
1 (26-ounce) jar spicy pasta sauce
1/2 cup chopped fresh basil
Hot cooked pasta for accompaniment

Cooking Directions:

*Stir together dried tomatoes and 1/2 cup boiling water in a bowl; let stand 30 minutes. Drain, chop, and set aside.
*Sauté onion and next 5 ingredients in hot oil in a large skillet over medium-high heat 6 to 8 minutes or until vegetables are tender. Stir in chopped tomato.
*Stir in pasta sauce, and bring to a boil. Reduce heat; stir in basil, and simmer, stirring occasionally, 5 minutes. Serve over hot cooked pasta.
Makes 6 servings.
http://www.cooksrecipes.com/mless/vegetables-bolognese-recipe.html

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