“Meatless Monday” Recipe of the Week – Cheesy Polenta Casserole MONDAY

April 2, 2018 at 5:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Cheesy Polenta Casserole. Another delicious Meatless Recipe from the CooksRecipes website. Just the sound of this makes the mouth water. This is just one of many delicious and healthy recipes that you can find at the Cooks website, check it out today! Enjoy and Healthy in 2018! https://www.cooksrecipes.com/index.html

Cheesy Polenta Casserole
Recipe Ingredients:
1 (16-ounce) tube refrigerated prepared polenta, original flavor
1 (24-ounce) jar marinara sauce
1 cup TVP (Texturized Vegetable Protein)
1 cup chopped fresh basil – divided use
1 cup shredded mozzarella cheese
1 cup freshly grated Parmesan cheese

Cooking Directions:
1 – Remove polenta from packaging and cut it into 1/4-inch slices. Place half of the slices onto the bottom of a 9×9-inch casserole dish.
2 – In a medium, heat-proof bowl, rehydrate TVP with water according to package directions.
3 – Mix the TVP with marinara sauce and spread half of it over polenta slices in casserole dish. Top with half of the chopped basil and half of the mozzarella and Parmesan cheeses. Make another layer with remaining polenta, marinara, and cheeses.
4 – Bake in 350°F (175°C) oven for 30 minutes or until cheeses are browned. Remove casserole from oven and top with fresh basil.
Makes 6 servings.

https://www.cooksrecipes.com/mless/cheesy_polenta_casserole_recipe.html

Diabetic Weight-Loss Recipes

December 7, 2017 at 6:45 AM | Posted in Eating Well | 1 Comment
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From the EatingWell website and Magazine its Diabetic Weight-Loss Recipes. Some great selection for Diabetic Weight-Loss Recipes. Recipes like; Lemon-Herb Salmon with Caponata and Farro, Ancho Chicken Breast with Black Beans, Bell Peppers and Scallions, and Ratatouille with White Beans and Polenta. Find these and more all at the EatingWell website. Enjoy and Eat Healthy! http://www.eatingwell.com/

 

Diabetic Weight-Loss Recipes
Find healthy, delicious diabetic weight-loss recipes, from the food and nutrition experts at EatingWell.

Lemon-Herb Salmon with Caponata and Farro
Dig into your farmers’ market haul to cook this colorful and healthy Mediterranean diet dinner recipe that’s packed with vegetables. Feel free to swap in any vegetables or cook up another whole grain, such as brown rice. Serve with a glass of your favorite red wine……

Ancho Chicken Breast with Black Beans, Bell Peppers and Scallions
In this healthy chicken recipe, the meat is rubbed with ancho chile powder, a spice made from dried poblano peppers. It adds mild heat and subtle smokiness to the rub on the chicken, but you can use regular chili powder here instead. This recipe makes an extra ½ cup of the black bean mash—try it wrapped into a burrito for lunch or as a taco filling……..

Ratatouille with White Beans and Polenta
Tons of lightly cooked vegetables combine with white beans in this hearty vegetarian dinner recipe. It can also be served over bread, like bruschetta………

 

* Click the link below to get all the Diabetic Weight-Loss Recipes
http://www.eatingwell.com/recipes/18358/health-condition/diabetic/weight-loss/

How to Make Healthy Mexican Recipes at Home

August 29, 2017 at 5:47 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its – How to Make Healthy Mexican Recipes at Home. Diabetic Friendly Mexican recipes like; Baked Chicken Taquitos, Chile Verde, and Mexican-Spiced Pork Medallions with Cheddar-Jalapeno Polenta. Find these and more all at the Diabetic Living Online website. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 

How to Make Healthy Mexican Recipes at Home

If you crave Mexican food but don’t want to derail your eating plan, let Diabetic Living’s Mexican-inspired recipes save the day. Enjoy fajitas, chili, salad, and even desserts that are light, fresh, and full of flavor.

 

Baked Chicken Taquitos

Leftover chicken breast is the secret to this quick diabetic meal for two. You’ll love how easily this healthy recipe comes together and that it has just 17 grams of carb for two taquitos……

 

Chile Verde

For delicious tacos, simmer pork in a homemade salsa mixture in your slow cooker. Corn tortillas keep the carbs — and calories – low. There are just 32 grams of carb in two tacos…..

 

Mexican-Spiced Pork Medallions with Cheddar-Jalapeno Polenta

Instead of the same old chicken and potatoes, try polenta and pork! Serve with a nonstarchy vegetable, such as greens or asparagus, for a filling diabetes meal with less than 35 grams of carb per serving……

 

* Click the link below to get all the – How to Make Healthy Mexican Recipes at Home
http://www.diabeticlivingonline.com/diabetic-recipes/mexican/how-to-make-healthy-mexican-recipes-home

“Meatless Monday” Recipe of the Week – Polenta Stacks

June 12, 2017 at 5:25 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Polenta Stacks. This dish combines baked polenta, eggplant slices and feta cheese and topped with a roasted vegetable sauce. It’s from one of my favorite recipe sites, CooksRecipes. The Cooks site has a large selection of recipes to please all tastes and cuisines. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

 

Polenta Stacks

A Mediterranean-style dish of baked polenta, eggplant slices and feta cheese topped with a rosemary-seasoned, roasted vegetable sauce.

 

Recipe Ingredients:

Vegetable cooking spray
12 slices (1/2-inch) eggplant, unpeeled (about 12 ounces)
8 whole garlic cloves, unpeeled
2 pounds Italian plum tomatoes, cut into wedges
1 large onion, cut into thin wedges
1 medium yellow bell pepper, chopped
Salt and pepper, to taste
1 teaspoon granulated sugar
1/2 teaspoon dried rosemary leaves
1 (15-ounce) can Great Northern or light red kidney beans, rinsed, drained (1 1/2 cups)
1 (16-ounce) package prepared polenta, cut into 12 slices
4 ounces feta or goat cheese, crumbled

Cooking Directions:

1 – Line two large jellyroll pans with aluminum foil and spray with cooking spray. Arrange eggplant and garlic on one pan; combine tomatoes, onion, and bell pepper and arrange on second pan. Spray all vegetables with cooking spray and sprinkle lightly with salt and ground black pepper. Sprinkle tomato mixture with sugar and rosemary.
2 – Roast vegetables at 450ºF (230ºC) for 30 minutes, removing garlic when browned and soft, 10 to 15 minutes.
3 – Top eggplant slices with polenta slices and cheese. Squeeze garlic from cloves; mix garlic and beans into tomato mixture. Return both pans to oven and roast 10 minutes longer.
4 – Arrange three polenta-eggplant slices on each serving plate; spoon tomato-bean mixture over.
Makes 4 servings.

* Tip: Plain, Italian-herb, sun-dried tomato, or wild mushroom polenta can be used in this recipe.

Nutritional Information Per Serving (1/4 of recipe): Calories 432; Fat 10g; % Calories from Fat 20; Carbohydrate 69g; Folate 177mcg; Sodium 635mg; Protein 22g; Dietary Fiber 15g; Cholesterol 15mg.
http://www.cooksrecipes.com/mless/polenta_stacks_complex_recipe.html

How to Make Healthy Mexican Recipes at Home

March 30, 2017 at 5:25 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its How to Make Healthy Mexican Recipes at Home. Diabetic Friendly Mexican Recipes like; Pulled Pork Fajitas with Fresh Salsa Verde, Mexican-Spiced Pork Medallions with Cheddar-Jalapeno Polenta, Mexican-Spiced Pork Medallions with Cheddar-Jalapeno Polenta. You can find these and more all on the Diabetic Living Online website. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 

 

How to Make Healthy Mexican Recipes at Home

If you crave Mexican food but don’t want to derail your eating plan, let Diabetic Living’s Mexican-inspired recipes save the day. Enjoy fajitas, chili, salad, and even desserts that are light, fresh, and full of flavor.

 

 

Pulled Pork Fajitas with Fresh Salsa Verde

Indulge in three fajitas for just 29 grams of carb with this slow cooker pork recipe. Designed for two, this easy recipe is packed with protein and bright and flavorful ingredients like cilantro, lime, and mango…….

 
Mexican-Spiced Pork Medallions with Cheddar-Jalapeno Polenta

Instead of the same old chicken and potatoes, try polenta and pork! Serve with a nonstarchy vegetable, such as greens or asparagus, for a filling diabetes meal with less than 35 grams of carb per serving…….

 
Mexican Breakfast Scramble

This spicy diabetic breakfast recipe features chicken sausage for a twist on your usual meat choice. With just 22 grams of carb in a hearty serving, you can enjoy this filling and tasty scramble for breakfast, brunch, lunch, or dinner!……..

 
* Click the link below to get all the – How to Make Healthy Mexican Recipes at Home
http://www.diabeticlivingonline.com/diabetic-recipes/mexican/how-to-make-healthy-mexican-recipes-home

Low-Calorie Mediterranean Dinners

August 4, 2016 at 4:50 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website its Low-Calorie Mediterranean Dinners. Recipes that include; Catalan Sauteed Polenta and Butter Beans, Turkish Chickpea and Lamb Soup, and Greek Chicken and Vegetable Ragout. See them all the EatingWell website, and don’t forget the EatingWell Magazine! http://www.eatingwell.com/
Low-Calorie Mediterranean DinnersEatingWell2

Healthy recipes from the Mediterranean diet to help you lose weight.

 

 

Catalan Sauteed Polenta and Butter Beans

This dish is a satisfying vegetarian meal complete with spinach, beans and polenta, inspired by classic Spanish flavors. Note: Look for smoked paprika with other specialty spices; it’s available in three varieties: sweet, bittersweet and hot. Sweet is the most versatile, but if you like a little bit of heat, choose the hot variety. You can find Spanish products in specialty-foods stores or online at tienda.com. Make it a Meal: Enjoy with a green salad tossed with sherry vinaigrette and a glass of Jean-Luc Colombo Côtes du Rhône……..

 
Turkish Chickpea and Lamb Soup
This recipe was inspired by a hearty lamb and chickpea soup from Turkey. Finishing it with a dollop of pistachio-mint pesto adds another layer of flavor……

 
Greek Chicken and Vegetable Ragout
Chicken thighs stay moist and succulent during slow cooking, infusing the accompanying vegetables with superb flavor. This easy braise has a luxurious finish of avgolémono, a versatile Greek sauce made with egg, lemon and fresh dill…….

 

 

* Click the link below to get all the Low-Calorie Mediterranean Dinners
http://www.eatingwell.com/recipes/22429/low-calorie/cuisines/european/mediterranean/dinner/slideshow/low-calorie-mediterranean-dinners/

It’s Nuts, I tell you! – Recipe for Grilled Tomato Polenta with Gorgonzola

July 14, 2016 at 5:07 AM | Posted in NUTS COM | 4 Comments
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NUTS2 LOGO

I’m passing along a delicious and healthy recipe off the Nuts website (https://nuts.com/). Grilled Tomato Polenta with Gorgonzola (Gluten Free). This is just one of many delicious and healthy recipes that you can find on their website. You can purchase 2 of the ingredients in the recipe, the Gluten Free Corn Grits (Polenta) and Sea Salt all from the Nuts website! Both items can be purchased in a small amount or in bulk sizes. I’ve left links to both ingredients and recipe below. Check out the Nuts website (https://nuts.com/) for healthy snacks like Trail Mix, Corn Nuts, and Jerky. Looking for Coffee or Tea they have that also; Flavored Coffees, Chicory, Oolong Teas, and more! Find them all at the Nuts website. Enjoy and eat healthy!

 

 

RECIPE FOR GRILLED TOMATO POLENTA WITH GORGONZOLA (GLUTEN-FREE)

Recipe Ingredients:
4 cups Water
1 cup Gluten-Free Corn Grits (Polenta)
1/2 tsp Sea Salt
1 tbsp Basil
2 ounce Sun Dried Tomatoes in oil, drained & chopped
2 cloves Garlic, finely minced
4 ounce Gorgonzola Cheese, crumbled

1. In a medium saucepan bring water to a boil, add polenta, basil, salt and tomatoes, stirring constantly. Reduce heat and simmer for about 45 minutes until very thick; stir at least every 5 minutes.

2. Pour and scrape polenta onto a buttered platter, cool about 3-5 minutes. Cut into squares. Heat grill and grill for 2-4 minutes on each side. Top with crumbled Gorgonzola cheese; heat under broiler until cheese is melted (watch closely). Top with freshly chopped basil.

Makes 6 servings.
https://nuts.com/recipes/grilled-tomato-polenta-with-gorgonzola–gluten-free-.html

 

 

NUTS1
Gluten Free Corn Grits (Polenta)
Corn Grits make a popular breakfast, especially in the Eastern and Southern states. Also makes a delightful hot cereal served with milk and honey or brown sugar.
https://nuts.com/cookingbaking/grains/corn/grits-gluten-free.html

 

 

Sea Salt
Fine grain sea salt is obtained by the evaporation of sea water. Known for its great taste and texture, it is the perfect substitute for plain table salt.
https://nuts.com/cookingbaking/salts/sea.html

“Meatless Monday” Recipe of the Week – Baked Polenta with Asiago and Mushroom Sauce

April 4, 2016 at 5:31 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s Meatless Monday Recipe of the Week is Baked Polenta with Asiago and Mushroom Sauce. It’s polenta topped with Asiago cheese, and served with an Italian tomato and mushroom sauce. Get ready to enjoy Meatless Monday that much more! It’s from one of my favorite recipe sites, CooksRecipes. http://www.cooksrecipes.com/index.html

 

 

Baked Polenta with Asiago and Mushroom Sauce

Baked polenta, infused and topped with Asiago cheese, is served with an Italian tomato and mushroom sauce.

Recipe Ingredients:

Polenta:
6 cups water
1 teaspoon salt
1 1/2 cups polenta-style (coarse) corn mealCooksrecipes 2
2 cups shredded Asiago cheese – divided use

Sauce:
1 (8-ounce) jar roasted red bell peppers, drained
1 pound medium mushrooms, sliced
2 tablespoons olive oil
1 (16-ounce) jar fresh-style spaghetti sauce
1 cup water
1 teaspoon dried rosemary, crushed
1/4 cup chopped flat-leaf parsley

Cooking Directions:

1 – For Polenta: Preheat the oven to 350°F (175°C).
2 – Bring the water to a boil; add the salt. Add the cornmeal slowly, stirring constantly. Cook, continuing to stir, until the polenta begins to thicken, about 5 minutes. Stir in half of the cheese.
3 – Pour into a buttered 8×8-inch baking pan. Bake until firm, about 35 minutes.* Cool for 25 minutes. Sprinkle the top with the remaining cheese after 25 minutes. While the polenta bakes, make the sauce.
4 – For Sauce: Puree the peppers in a food processor or blender; reserve.
5 – Over high heat, brown the mushrooms in oil. Remove the mushrooms from the pan and reserve.
6 – In the same pan, place the reserved pepper sauce, spaghetti sauce, water, and rosemary. Simmer over medium heat until the sauce thickens, about 10 minutes. Stir in the reserved mushrooms and the parsley.
7 – To serve, cut the polenta into pieces; serve topped with the sauce.
Makes 6 servings.

*This recipe may be prepared ahead to this point. Once the polenta has cooled, store tightly wrapped in the refrigerator for up to 3 days or in the freezer for up to 6 weeks. Return to room temperature before proceeding with the recipe.

http://www.cooksrecipes.com/mless/baked_polenta_with_asiago_and_mushroom_sauce_recipe.html

Vegetable Casserole Recipes

March 11, 2016 at 6:24 AM | Posted in Eating Well | Leave a comment
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Healthy, Delicious, and Vegetable Packed Casseroles! Everything from Polenta & Vegetable Bake, Layered Mashed Potato & Mushroom Casserole, and Root Vegetable Gratin, which are just 3 of the healthy casseroles you’ll find here. It’s all from the EatingWell website! http://www.eatingwell.com/

 
Vegetable Casserole RecipesEatingWell2

From green bean casserole to sweet potato casserole, healthy vegetable casserole recipes.
Vegetable casseroles are healthy, make-ahead meals that are perfect for a weeknight dinner or a holiday side dish. Our vegetable casserole recipes, including recipes for green bean casserole, sweet potato casserole, squash casserole, zucchini casserole and more vegetable casseroles, are loaded with the season’s best vegetables. Try our Polenta & Vegetable Bake for a comforting vegetarian casserole or Green Bean Casserole for a lighter, healthier version of this Thanksgiving classic vegetable casserole.

 

 

Polenta & Vegetable Bake
This healthful and comforting vegetarian casserole is perfect on a cool night or any time of year when you want to remember clear, brisk October evenings. Make It a Meal: Enjoy with a glass of Zinfandel and for dessert, biscotti dipped in a fresh-brewed cup of coffee…..

 
Layered Mashed Potato & Mushroom Casserole
Fancy up regular mashed potatoes with a layer of mushroom duxelle—a sauté of finely chopped mushrooms and shallots. We omitted the traditional butter in the duxelle and added chard for a nutritional boost. Serve this hearty side in place of mashed potatoes at any holiday feast or enjoy it as a vegetarian main dish……

 
Root Vegetable Gratin
The rich flavor of Gruyère cheese brings out the nutty flavor of the roots in this creamy gratin. Any combination of roots works in this recipe, but if you use red beets, they will streak the gratin with bright color. A delightful side dish for any roasted meat…….

 

 

* Click the link below to get all the Vegetable Casserole Recipes

http://www.eatingwell.com/recipes_menus/recipe_slideshows/vegetable_casserole_recipes

“Meatless Monday” Recipe of the Week – Baked Polenta with Provolone, Roasted Peppers and Mushrooms

February 1, 2016 at 5:54 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Baked Polenta with Provolone, Roasted Peppers and Mushrooms. Polenta with Provolone, Roasted Peppers and Mushrooms all combine with a host of spices to make this week’s dish! You can find this recipe along with the fantastic selection of recipes of all cuisines and tastes at the CooksRecipes website. http://www.cooksrecipes.com/index.html

 

 

Baked Polenta with Provolone, Roasted Peppers and Mushrooms

Versatile and delicious served as is, or topped with marinara sauce, or other complementary sauce, this makes a wonderful meatless entrée, appetizer or side dish.

 

Recipe Ingredients:Cooksrecipes 2

Polenta:
8 cups water
2 teaspoons salt
2 teaspoons black pepper
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 cups polenta
1/4 cup roasted red peppers, well dried and diced
1/4 cup Wisconsin Parmesan Cheese, grated
2 tablespoons butter
1 teaspoon red pepper flakes

Mushrooms:
1 tablespoon butter
4 cups (8 to 10 ounces) sliced fresh mushrooms, e.g. mixture of portobello, cremini, shiitake
1 teaspoons garlic, minced
1 cup heavy cream
1/2 cup parsley, minced
Salt and pepper10 to 12 thin slices (8 ounces) Wisconsin Provolone Cheese

 

Cooking Directions:

1 – Preheat oven to 375°F (190°C).
2 – For Polenta: In deep saucepan, bring water, salt, pepper, rosemary and thyme to rolling boil. Add polenta in slow, steady stream, stirring constantly. Reduce heat to medium and continue stirring 5 minutes. Add diced red pepper. Reduce heat to low and cover. Cook 45 minutes, stirring occasionally. Add Parmesan, 2 tablespoons butter and red pepper flakes. Stir well; set aside.
3 – For Mushrooms: Melt butter in skillet. Add mushrooms and garlic. Cook 10 minutes, stirring occasionally. Add heavy cream, parsley, salt and pepper. Cook at gentle boil until cream reduces and thickens, 10 to 15 minutes.
4 – Butter 9 x 13-inch baking dish and spread half the polenta over bottom. Cover with half the slices of provolone, tearing slices to fit when necessary. Spread mushrooms over. Spread remaining polenta over and top with remaining provolone slices.
5 – Bake about 15 minutes or until cheese melts, browns slightly and casserole is hot.
6 – Let sit until the polenta sets and can be cut in servings (it will still be quite soft).
* Makes 8 to 10 entrée servings; 24 appetizer servings.

http://www.cooksrecipes.com/mless/baked_polenta_with_provolone_roasted_peppers_and_mushrooms_recipe.html

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