Healthy Casserole Recipes to Freeze

February 13, 2016 at 6:38 AM | Posted in Eating Well | Leave a comment
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All these Healthy Casserole Recipes to Freeze can be found on the EatingWell website. At the EatingWell site you’ll find a huge selection of healthy and delicious recipes, Enjoy! http://www.eatingwell.com/

 

 
Healthy Casserole Recipes to FreezeEatingWell2

For busy nights, plan ahead and make a freezable, healthy casserole recipe.
Make a healthy, hearty dinner with one of our freezer-friendly, easy casserole recipes. Our Classic Lasagna and Baked Mac & Cheese are family favorites you can make ahead and freeze for a healthy weeknight dinner. Our chicken casserole recipes, potato casserole recipes and more healthy casserole recipes are recipes for the freezer that make putting a healthy dinner on the table even easier.

 
Broccoli, Beef & Potato Hotdish
This easy casserole, full of ground beef, roasted broccoli and topped with hash browns, was inspired by the classic Minnesota Tater Tot hotdish. Roasting the broccoli before adding it to the casserole gives the whole dish a much more complex and exciting flavor, but it’s by no means necessary. If you want to keep it simple, skip roasting the broccoli (Step 2) and use 6 cups frozen broccoli, thawed, in its place (omit 1 tablespoon oil, as well)…….

 
Buffalo Chicken Casserole
We took the classic flavors of Buffalo wings—hot sauce, blue cheese, carrots and celery—and created a finger-licking-good casserole. Serve this dish during football season to a hungry crowd and it’s sure to be a hit. We don’t typically recommend ingredients by brand name, but in this case we make an exception for Frank’s RedHot Sauce. It has the perfect balance of spice and tang for this casserole. Texas Pete and Crystal hot sauces are suitable alternatives if you can’t find Frank’s…….

 
Classic Lasagna
Here’s an old-fashioned meat-and-cheese lasagna made lighter. Whole-wheat lasagna noodles taste great in this recipe, plus they help boost the fiber to 9 grams, which is more than a third of the recommended daily intake and especially good news for a healthy heart…..

 
* Click the link below to get all the Healthy Casserole Recipes to Freeze

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

Kitchen Hint of the Day!

February 12, 2016 at 5:58 AM | Posted in Kitchen Hints | Leave a comment
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A good one to remember when using skewers…..

 
When using foods with different cooking times (such as shrimp and beef), don’t combine them on the same skewer. Instead, make skewers of just shrimp or just beef, start cooking the beef first, and then combine them on a serving platter.

Saturday’s Chili – Pork and Peppers Chili

February 6, 2016 at 6:35 AM | Posted in diabetes, diabetes friendly, Saturday's Chili | Leave a comment
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This week’s Saturday’s Chili – Pork and Peppers Chili. This one was passed along to me by a neighbor, said it freezes well and reheats excellent.

 

Pork and Peppers Chili

Pork and Peppers chili with diced pork steak, onion, bell pepper, jalapenos, chili powder, spices, sliced green olives and pinto beans.

 

Recipe Ingredients:

2 tablespoons extra virgin olive oil
2 pounds pork steak, sliced into bite-sized pieces
1 onion, chopped
1 green bell pepper, seeded and chopped
1 jalapeno pepper, seeded and chopped
2 garlic cloves, crushed
3 tablespoons chili powder
1 teaspoon paprika
1 teaspoon ground cinnamon
1/2 teaspoon celery seed
1/2 teaspoon sea salt
1/2 cup sliced green olives
3 tablespoons extra virgin olive oil
1 (16-ounce) can pinto beans, drained and rinsed
1 (16-ounce) can dark red kidney beans, drained and rinsed
1/2 cup water
1 teaspoon Frank’s Hot Sauce

Cooking Directions:

1 – In large heavy saucepan heat oil. Add pork and cook over medium-high heat until browned. Add chopped onion, chopped green bell pepper, chopped jalapeno, crushed garlic cloves, chili powder, paprika, cinnamon, celery seed, and salt. Cook for 20 minutes, stirring periodically or until the vegetables are tender.
2 – Stir in sliced green olives and olive oil. Cover and simmer for 1 hour, or until the pork is tender; stir occasionally. Stir in pinto beans, kidney beans, water and hot sauce. Cover and simmer for 30 minutes; adding more water if necessary.
* Makes 8 servings.

20-Minute Low-Calorie Dinner Recipes

February 4, 2016 at 6:10 AM | Posted in Eating Well | 1 Comment
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From the EatingWell website it’s 20-Minute Low-Calorie Dinner Recipes. 20 Minute Low Calorie Dinners including; BBQ, Ravioli, Pork Chops, Salmon, and more! You can find all these and all the other delicious and healthy recipes all on the EatingWell website. http://www.eatingwell.com/

 

 

20-Minute Low-Calorie Dinner RecipesEatingWell2

Low-calorie dinner recipes make a healthy weeknight meal.
Weeknight meals are made easy with these 20-minute, low-calorie dinner recipes. Our healthy chicken recipes, pasta recipes, salmon recipes and more low-calorie dinner recipes are not only delicious dinners you will have on the table in less time than ordering takeout, but they are healthier too.

 

 

Barbecued Chipotle-Marinated Pork Sandwiches
Smoky grilled onion and your favorite barbecue sauce transform grilled pork tenderloin into a hearty pulled pork sandwich, perfect as a potluck dish or simple dinner. If you’re concerned about sodium, be sure to choose a lower-sodium barbecue sauce…..

 
Ravioli with Arugula & Pecorino
Elevate frozen ravioli with sizzled garlic and shallots, shaved pecorino and fresh arugula. Serve with: Whole-grain baguette and a light-bodied red wine, such as pinot noir……

 
Pork Chops au Poivre
Turn your dining room into a French bistro when you dress up pepper-crusted pork chops with a rich, creamy brandy sauce. Serve with roasted sweet potato slices and green beans……

 

 

* Click the link below to get all the 20-Minute Low-Calorie Dinner Recipes

http://www.eatingwell.com/recipes_menus/recipe_slideshows/20_minute_low_calorie_dinner_recipes

Get-Skinny Dinners to Help You Lose Weight

February 2, 2016 at 5:58 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website it’s Get-Skinny Dinners to Help You Lose Weight. Enjoy a delicious dinner and healthy dinner while at the same time lose weight. Light and healthy dinner recipes that feature lean protein, whole grains and salad. Quick Chicken Cacciatore, Loaded Spinach Salad, Charred Tomato & Chicken Tacos are just 3 of the recipes you’ll find! It’s all from the EatingWell website. http://www.eatingwell.com/

 

 

Get-Skinny Dinners to Help You Lose Weight

Delicious, low-calorie dinner recipes to help you slim down.EatingWell2
If you’re trying to slim down, our low-calorie dinners to help you lose weight are delicious, filling meals. Many of these light and healthy dinner recipes feature lean protein, whole grains and salad—dinner components that can leave you feeling satisfied (find out why here). Try our Quick Chicken Cacciatore for a low-calorie dinner recipe perfect for an easy weeknight meal or Aparagus-Mushroom Mini Lasagnas for a filling dinner.

 

 

Quick Chicken Cacciatore
This version of the classic Italian recipe, chicken cacciatore, is done in half the time of most traditional versions, but is still full of rich flavor thanks to plenty of mushrooms, tomatoes and herbs…..

 
Loaded Spinach Salad
Like many spinach salads, this one features lots of chopped-up hard-boiled egg. But since most of the calories in an egg are in the yolk, this recipe uses just two whole eggs, plus the whites from six additional eggs, for a satisfying spinach salad that keeps the calories in check…..

 
Charred Tomato & Chicken Tacos
Charring tomatoes in a cast-iron skillet yields smoky results…..

 

 

* Click the link below to get all the Get-Skinny Dinners to Help You Lose Weight

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

One of America’s Favorites – Stuffing

February 1, 2016 at 5:55 AM | Posted in One of America's Favorites | Leave a comment
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Stuffed turkey

Stuffed turkey

Stuffing, filling or dressing is an edible substance or mixture, often a starch, used to fill a cavity in another food item while cooking. Many foods may be stuffed, including eggs, poultry, seafood, mammals, and vegetables.

Turkey stuffing often consists of dried bread, in the form of croutons, cubes or breadcrumbs, pork sausage meat, onion, celery, salt, pepper, and other spices and herbs such as summer savoury, sage, or a mixture like poultry seasoning. Giblets are often used. Popular additions in the United Kingdom include dried fruits and nuts (notably apricots and flaked almonds), and chestnuts.

 
It is not known when stuffings were first used. The earliest documentary evidence is the Roman cookbook, Apicius De Re Coquinaria, which contains recipes for stuffed chicken, dormouse, hare, and pig. Most of the stuffings described consist of vegetables, herbs and spices, nuts, and spelt (an old cereal), and frequently contain chopped liver, brains, and other organ meat.

Names for stuffing include “farce” (~1390), “stuffing” (1538), “forcemeat” (1688), and relatively more recently in the United States; “dressing” (1850).

 

 

Stuffed Parasol mushroom

Stuffed Parasol mushroom

In addition to stuffing the body cavity of animals, including birds, fish, and mammals, various cuts of meat may be stuffed after they have been deboned or a pouch has been cut into them. Popular recipes include stuffed chicken legs, stuffed pork chops, stuffed breast of veal, as well as the traditional holiday stuffed turkey or goose.

Many types of vegetables are also suitable for stuffing, after their seeds or flesh has been removed. Tomatoes, capsicums (sweet or hot peppers), vegetable marrows (e.g., zucchini) may be prepared in this way. Cabbages and similar vegetables can also be stuffed or wrapped around a filling. They are usually blanched first, in order to make their leaves more pliable. Then, the interior may be replaced by stuffing, or small amounts of stuffing may be inserted between the individual leaves.

It is sometimes claimed that the ancient Roman, as well as medieval, cooks stuffed animals with other animals. An anonymous Andalusian cookbook from the 13th century includes a recipe for a ram stuffed with small birds. A similar recipe for a camel stuffed with sheep stuffed with bustards stuffed with carp stuffed with eggs is mentioned in T.C. Boyle’s book Water Music.

British celebrity chef Hugh Fearnley-Whittingstall has championed the ten-bird roast, calling it “one of the most spectacular and delicious roasts you can lay before your loved ones at Yuletide”. A large turkey is stuffed with a goose, duck, mallard, guinea fowl, chicken, pheasant, partridge, pigeon, and woodcock. The roast feeds approximately 30 people and, as well as the ten birds, includes stuffing made from two pounds of sausage meat and half a pound of streaky bacon, along with sage, and port and red wine.

In the United States and Eastern Canada, multi-bird dishes are sometimes served on special occasions. See gooducken and turducken.

 

 

Stuffed orange pepper

Stuffed orange pepper

Almost anything can serve as a stuffing. Many popular Anglo-American stuffings contain bread or cereals, usually together with vegetables, herbs and spices, and eggs. Middle Eastern vegetable stuffings may be based on seasoned rice, on minced meat, or a combination thereof. Other stuffings may contain only vegetables and herbs. Some types of stuffing contain sausage meat, or forcemeat, while vegetarian stuffings sometimes contain tofu. Roast pork is often accompanied by sage and onion stuffing in England; roast poultry in a Christmas dinner may be stuffed with sweet chestnuts. Oysters are used in one traditional stuffing for Thanksgiving. These may also be combined with mashed potatoes, for a heavy stuffing. Fruits and dried fruits can be added to stuffing including apples, apricots, dried prunes,and raisins. In England, a stuffing is sometimes made of minced pork shoulder seasoned with various ingredients, sage, onion, bread, chestnuts, dried apricots, dried cranberries etc. The stuffing mixture may be cooked separately and served as a side dish. This may still be called stuffing or it may be called dressing.

 
The United States Department of Agriculture (USDA) states that cooking animals with a body cavity filled with stuffing can present potential food safety issues. These can occur because when the meat reaches a safe temperature, the stuffing inside can still harbor bacteria (and if the meat is cooked until the stuffing reaches a safe temperature, the meat may be overcooked). For turkeys, for instance, the USDA recommends cooking stuffing/dressing separately from the bird and not buying pre-stuffed birds. (Stuffing is never recommended for turkeys to be fried, grilled, microwaved, or smoked).

 

Kitchen Hint of the Day!

January 28, 2016 at 6:07 AM | Posted in Kitchen Hints | Leave a comment
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Make those roasts healthier…….

 

Grill or roast meat on a rack so the fat drips away.

One of America’s Favorites – Pepperoni

January 25, 2016 at 6:20 AM | Posted in One of America's Favorites | Leave a comment
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Packaged pepperoni

Packaged pepperoni

Pepperoni, also known as pepperoni sausage, is an American variety of salami, usually made from cured pork and beef mixed together.

Pepperoni is characteristically soft, slightly smoky, and bright red in color. Thinly sliced pepperoni is a popular pizza topping in American-style pizzerias and is used as filling in the West Virginia pepperoni roll. It is also used to make some varieties of submarine sandwiches.

 
Pepperoni is a cured dry sausage similar to the spicy salamis of southern Italy, such as salsiccia Napoletana piccante, a spicy dry sausage from Naples, or the soppressata from Calabria. The main differences are that pepperoni has a finer grain (akin to salami of Milan, a spiceless regional variant of salami), is usually softer, and is produced with the use of an artificial casing (instead Italian salami are produced using natural gut for casing). Pepperoni is mass-produced to meet the demand for the sausage.

 
Pepperoni is usually made from a mixture of pork and beef. Turkey is also commonly used as a substitute, but the use of poultry in pepperoni must be appropriately labeled in the United States. In the Caribbean Islands and other parts of the world, donkey and horse meat are common ingredients. Sodium nitrite (or sometimes saltpeter), usually a part of modern curing agents, protects against botulism and other forms of microbiological decay. Sodium nitrite is white, but reacts with the heme in the myoglobin of the lean to give pepperoni its reddish colour. The use of paprika and cayenne also contribute to its reddish color.

Pepperoni sausages are commonly sold in two sizes: an inch or so in diameter for pizza and two to three inches in diameter for sandwiches. Pepperoni is sold whole, chopped, or in slices, and is commonly found in American deli counters.

 

 

Pepperoni atop a pizza

Pepperoni atop a pizza

Ingredients such as peppers, garlic, fennel, or mustard seeds can be included in the production of pepperoni to provide different flavors and levels of spiciness. Likewise, the type of meat used to produce pepperoni can vary. Pepperoni may be substituted by similar cured meats like Genoa salami, soppressata, or chorizo.

Pepperoni has a tendency to curl up from the edges in the heat of a pizza oven. Some pepperoni is produced in thicker slices, so that the edges curl intentionally.

 
According to Convenience Store Decisions, Americans annually consume 251.7 million pounds of pepperoni on 36% of all pizzas produced nationally.

Pepperoni can also be found accompanying different types of cheeses, such as Cheddar or Monterey jack, as a cheap snack food in Canadian and some American convenience stores or gas stations. The portions of pepperoni and cheese are typically at equal lengths for ease of consumption, although it is not unusual to find packages containing small, bite sized pieces of pepperoni and cheese in many super markets across either country. They may be served with a honey mustard sauce for dipping.

 

Cumin Spiced Pork Tenderloin w/ Whole New Potatoes and Cut Italian Green Beans

January 20, 2016 at 5:49 PM | Posted in beans, pork tenderloin, potatoes | Leave a comment
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Today’s Menu: Cumin Spiced Pork Tenderloin w/ Whole New Potatoes and Cut Italian Green Beans

 

Cumin Spiced Pork Tenderloin w Whole New Potatoes and Cut Italia 006
I made some Grits for Breakfast, been a while since I’ve had any. I used Kroger Butter Flavor Instant Grits. I also had a toasted slice of Healthy Life Whole Grain Bread (Lightly Buttered), and a couple of links of Jennie O Turkey Breakfast Sausage Links. Outside the morning is a mess! It started snowing around 5:00 this morning and we only got a couple of inches but the ground was frozen so the snow was freezing on impact. Had all the roads and walkways a mess! The snow did stop around noon and it cleared up a bit. So not a lot going on outside today. For dinner tonight I prepared a Cumin Spiced Pork Tenderloin w/ Whole New Potatoes and Cut Italian Green Beans.

 

Cumin Spiced Pork Roast Tri Color Pot 006

I purchased the Simple Truth Pork Tenderloin from Kroger. To make the dish I used a Cumin Spiced Rub – I’ll need; 1 tablespoon Extra Virgin Olive Oil, 1 pork Tenderloin, 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. To prepare it preheat oven to 350°. Combine all the ingredients; rub it all over the pork. Let stand 20 minutes. Heat the oil in a Cast Iron Skillet over medium-high heat. Add pork to pan; cook 4 minutes, browning on all sides. From the stove to the oven; Bake at 350° for 15 minutes or until a thermometer registers 155° (slightly pink), turning after 7 minutes. Remove from the skillet into a platter or dish and let stand 10 minutes before slicing. Then get ready to enjoy one delicious Pork Tenderloin! Fantastic combo of Spices, which makes one incredible Crust on the Pork with the inside being tender and moist! This is my favorite Pork Recipe!

 

 

Pan Fried Flounder w Cut Italian Green Beans and Whole New Potat 007
For one side dish I heated up a can of Del Monte Whole New Potatoes. Just heat and serve, seasoned with McCormick Grinder Sea Salt and Black Peppercorn Medley, Parsley, and I Can’t Believe It’s Not Butter. For dessert later a Jello Sugar Free Dark Chocolate Mousse.

 

 

 

 

 

Fried Walleye w Cut Roma Beans and Baked Roasted Fingerling Pota 003
Then for another side dish I heated a can of Allens Cut Italian Green Beans. To prepare them just empty the can into a small sauce pan and simmer until heated. Just season with a bit of Sea Salt and it’s ready! I could have Beans every day and never get tired of having them. I also baked a loaf of Pillsbury French Bread.

 

 

 

 

 

Natural Pork TenderloinNatural Pork Tenderloin
Simple Truth Natural Pork comes from pigs raised humanely on family farms, and fed an all-vegetarian diet as nature intended. This results in pork that is tender and flavorful — the way pork should taste.
• No antibiotics — ever
• No added hormones — ever
• No preservatives
• No artificial colors or flavors — ever
• Always 100% vegetarian-fed

http://www.simpletruth.com/products/meat/pork/natural-pork-tenderloin/

 

 

 

 

 

Allens Italian Cut Green Beans

Allens Italian Cut Green Beans contain fiber and are naturally free of cholesterol and saturated fats. Diets rich in vegetables such as Allens Italian Cut Green Beans may help lower the risk of heart disease, high cholesterol and some cancers.
Allens Italian Cut Green Beans:Allens Cut Italian Green Beans
* Heart healthy
* Heat and serve
* Cholesterol free
* Saturated fat-free
* Kosher

Ingredients:
Ingredients: Italian Green Beans, Water, Salt.

Nutrition Facts
Serving Size 119 G
Servings Per Container 3.5
Amount Per Serving
Calories 30
Calories From Fat 0
% Daily Value
Total Fat 0 G 0
Saturated Fat 0 G 0
Trans Fat 0 G
Cholesterol 0 Mg 0
Sodium 300 Mg 12
Total Carbohydrate 5 G 2
Dietary Fiber 2 G 7
Sugars 1 G
Protein 1 G

Healthy Winter Soup Recipes

January 19, 2016 at 6:32 AM | Posted in Eating Well | Leave a comment
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Warm these cold days of Winter with a piping hot bowl of Soup! From the EatingWell website it’s Healthy Winter Soup Recipes. From Pork, White Bean & Kale Soup to Potato-Leek Bisque, you’ll find them all here at the EatingWell website. Home of healthy and delicious recipes. http://www.eatingwell.com/

 

 

Healthy Winter Soup RecipesEatingWell2

Warm up with our healthy winter soup recipes.
A piping hot bowl of soup is the ultimate comfort food during the winter months. Soup doesn’t have to be rich and creamy to be satisfying, though. Our healthier winter soup recipes, including recipes for vegetable soup, chicken soup and more easy soup recipes, are healthier versions than traditional soup recipes. Try our Pork, White Bean & Kale Soup or Potato-Leek Bisque for a hearty soup dinner.

 

 

Pork, White Bean & Kale Soup
Kale is matched up here with white beans and chunks of lean pork tenderloin to create a soup that’s satisfying and quick to make. Smoked paprika gives the soup a Spanish flair so some warm bread and sliced Manchego cheese would go well on the side…..

 
Potato-Leek Bisque
It’s hard to believe how rich and creamy this potato-leek soup is even though there’s not a drop of cream in it. Croutons topped with anchovy, olives and leek are a crunchy, savory foil to the soup. But skip them if you like and incorporate all the cooked leeks into the soup instead…..

 
Very Green Lentil Soup
Lentils seem to go with just about anything, and here they play well with a collection of greens and some cumin and coriander to add a gentle spicy note to this soup recipe. The result is a hearty winter soup with layers of flavor. Both French green lentils (available in natural-foods stores and specialty markets) and more commonly available brown lentils are delicious in this soup. The French green lentils hold their shape better when cooked, while brown lentils will start to break down a bit. Recipe by Anna Thomas for EatingWell……..

 

 

* Click the link below to get all the Healthy Winter Soup Recipes
http://www.eatingwell.com/recipes_menus/recipe_slideshows/healthy_winter_soup_recipes

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