Tags: Baking, Chicken, Cooking, Diabetes, Diabetic Living Online, Food, Grilling, low carb, Pork, Pot roast, recipes, Sliders, Slow Cooker Recipes, Stew
From the Diabetic Living Online website its Skinny Slow Cooker Recipes You Can’t Live Without. Lightened up Slow Cooker recipes including; Coconut-Chicken Curry Stew, Fork-Tender Pot Roast, and BBQ Pulled Pork Sliders are just 3 of the delicious recipes that you’ll find! It’s all on the Diabetic Living Online website. http://www.diabeticlivingonline.com/
Slow cookers are the closest thing to culinary magic. Simply throw in your ingredients, simmer all day, and come home to a miraculous dinner with little cleanup. Plus, we’ve lightened the carbs and calories, so there’s no limit to what your slow cooker can do!
Coconut-Chicken Curry Stew
After a long day, you’ll love coming home to this soothing and flavorful low-carb slow cooker soup featuring chicken, carrots, and light coconut milk with a pop of curry powder and ginger. Enjoy a 1-1/3-cup serving for an unbelievable 130 calories and 14 grams of carb……
Fork-Tender Pot Roast
If you have meat-lovers to feed, don’t miss this delicious low-carb pot roast recipe that is sure to become a requested favorite. Tender pot roast is slow-cooked on a bed of vegetables and covered in a rustic broth that combines red wine, Italian seasoning, tomato paste, and garlic. Be sure to leave enough time for cooking – the recipe recommends 10 to 12 hours on low or 5 to 6 hours on high……
BBQ Pulled Pork Sliders
This recipe makes a whopping 20 servings, so it’s perfect for your next barbecue or potluck. Plus, you can really impress your guests when you tell them you made the mouthwatering barbecue sauce from scratch……
* Click the link below to get – Skinny Slow Cooker Recipes You Can’t Live Without
Tags: Bob Evan's Mashed Potatoes, Cooking, Cubed Pork Steak, Del Monte Cut Green Beans, Dinner, Egg Beaters, Flour, Food, Paprika, Pioneer Gravy, Pork, Shake and Bake Seasoned Panko
Today’s Menu: Panko Crusted Cubed Pork Steak w/ Gravy, Mashed Potatoes and Green Beans
It was Jennie -O Turkey Sausage Links, Simply Potatoes Hash Browns, and a slice of toasted Healthy Life Whole Grain Bread. After Breakfast I got the leaf blower out, amazing how quickly leaves and twigs gather around our deck and driveway! So I cleaned off those areas. Inside I put up some new plastic molding on the corners of room entrances. Having a Hoveround mobility chair in close quarters the molding is a must! After that watched some College Football up until Dinner. And for dinner tonight I prepared a Panko Crusted Cubed Pork Steak w/ White Gravy, Mashed Potatoes and Green Beans.
I bought a of packages of Cubed Pork Steak at Kroger the other day. So I got the big three out to bread it with; Flour, Egg Beater’s, and Panko Bread Crumbs. I seasoned the Steak with Sea Salt and Black Ground Pepper. Next I seasoned the Flour with Hungarian Paprika and rolled the Cube Pork in that and shook off the excess. Then I dipped it in the Egg Beater’s shaking off the excess and then pressed both sides in the Shake and Bake Seasoned Panko Bread Crumbs, making sure both sides was well covered. I heated up a medium size skillet, that I drizzled with Extra Virgin Olive Oil, on medium high heat. Added my Cubed Pork and fried both sides about 4 minutes per side, till each side was golden brown. Topped it with some Pioneer Peppered White Gravy. The Cubed Pork Steak came out delicious! Moist and very tender with a good flavor from the Paprika and all the other ingredients. As you can tell in the picture, the Steaks are huge so I cut them half, Mom and Dad split one of them and I’ll have the other half for Breakfast in the morning.
For one side dish I prepared my favorite Mashed Potatoes, Bob Evans Mashed Potatoes. Easy to fix and delicious. To prepare it just heat it up in the microwave for 6 minutes and it’s ready. To top my Mashed Potatoes and Cubed Pork Steak I made some Pioneer Peppered White Gravy. Another quick and easy prep and comes out piping hot and delicious. I topped both my Mashed Potatoes and Cubed Steak with it. Then I also heated up a small can of Del Monte Cut Green Beans. One delicious Country Comfort Food Dinner tonight! For dessert later a Jello Sugar Free Double Chocolate Pudding topped with Cool Whip Free.
Vegetable Shortening (Partially Hydrogenated Soybean and/or Cottonseed Oil), Bleached and Enriched Wheat Flour (Bleached Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Food Starch-modified, Corn Syrup Solids, Salt, Maltodextrin, Sodium Caseinate (A Milk Derivative), Mono and Diglycerides, Black Pepper, Sodium Citrate, Dipotassium Phosphate, Carrageenan, Artificial Flavor, Artificial Color.
1. Blend Peppered Gravy Mix with 1/2 cup cool water. Mix or whisk until lump free. Set Gravy Mix blend aside. 2. Bring 1-1/2 cups water to a full rolling boil. 3. Pour the Gravy Mix Blend into the boiling water. Stir vigorously with a fork or whisk until thickened. Remove from heat.
Serving Size 1 serving (10 g)
Per Serving % Daily Value*
Calories from Fat 27
Total Fat 3.0g 5%
Saturated Fat 1.0g 5%
Sodium 250mg 10%
Carbohydrates 5.0g 2%
Tags: Baking, Beef, Bison, bratwurst, Cooking, Food, Grilling, Hot Dogs, Pork, recipes, Sausage, SayersBrook Bison Ranch
From the SayerBrook Bison Ranch (http://www.sayersbrook.com/) its Sausages, Hot Dogs, and Brats (http://www.sayersbrook.com/flavored-sausage-and-brats/). SayersBrook has a fantastic selection of Sausages of all kinds to please any taste. Whether it’s the All Beef Hotdogs, Bratwurst, Hot Italian Sausage, or Apple Cinnamon Sausage you’re bound to find one you’ll like! SayersBrook has a fantastic selection of meat including; Bison, Elk, Wild Boar, Ostrich, and more. So be sure to check them out soon. And with the Holidays approaching what a perfect gift this would be from one of their many items! Below are 3 of the many Sausage selections on the SayersBrook website. All items can be purchased on the SayersBrook Bison website (http://www.sayersbrook.com/). Enjoy and Eat Healthy!
The Flavor That Made The West – New Flavored Sausages!
Finally here is the original flavor your great, great Grandfather might have savored on the cattle drive. Introducing mouthwatering new flavored sausages in beef and pork from Sayersbrook Bison Ranch. They grill up nice and make the perfect thrill to any meal.
Our new sausage and brat flavors are sure to be a hit at your dinner table. With so many kinds to choose from, you are sure to find several of your own personal favorites. Go with your old stand-by or get adventurous and try something new. Either way, our huge selection of mouth-watering, world famous bratwurst and sausage will leave you yearning for more. From traditional to unique, European to hot and spicy, your favorite bratwurst or sausage is only a click away!
Not only good – but good for you! Made of 100% pure beef! You can be assured you’re serving your family one of the best hotdogs in the USA.
Fully cooked. A fast and easy meal that’s both filling and nutritious
Bratwurst with Beer and Cheddar
Hickory Smoked Beer & Cheddar Bratwurst – “Missouri State Grand Champion” – (3) 12oz packs
Take your ever popular Bratwurst – infuse it with cheese and Beer (buds) and what do you get? The best tasting beer brats perfect for griling with just a few turns on the BBQ so they’re warm and ready for your buns.
Hot Italian Sausage – 3 lb package
An extra spicy hot blend added to our regular Italian sausage for extra pizazz!
These sausages are a mix of beef and pork
Tags: BBQ, Cooking, Crock Pot Pork Back Ribs, Crock Pots, Del Monte Cut Green Beans, Food, Idahoan Au Gratin Homestyle Casserole, JB's Fat Boy Sauces and Rubs, Pork, recipes, Rubs
Today’s Menu: Crock Pot Pork Back Ribs w/ Potatoes Au Gratin and Green Beans
Started my Sunday morning off with a toasted Healthy Life Whole Grain English Muffin that I lightly buttered with I Can’t Belive It’s Not Butter. Also so had a cup of Bigelow Decaf Green Tea. After I had Breakfast I went to McDonald’s and picked Mom and Dad’s Breakfast up for them, they love McD’s Breakfasts. Mom went on to Church and I stayed home with Dad. We can’t leave him home by himself for very long anymore. So I did some heavy-duty house cleaning. Everything done I got the cart out for an afternoon ride. Nice day out, mostly sunny and 72 degrees. Later on it was NFL Football for the day! For Dinner tonight it’s Moms favorite, Crock Pot Pork Back Ribs. I prepared Crock Pot Pork Back Ribs w/ Potatoes Au Gratin and Green Beans.
I was planning to have a Bison Chopped Steak but Mom came in from going to the local Kroger and had a slab of Pork Back Ribs. So the menu changed from Chopped Steak to Ribs! Last night before I went to bed I cut the Ribs in half, so they’ll fit in the Crock Pot, and then seasoned them with JB Fat Boy Premium All-Purpose Rub. Put each half in a Hefty Gallon Plastic Bag and then covered the Ribs in JB’s Fat Boy Haug Waush BBQ Sauce to marinate all night in the fridge.
Then this morning I got out the Crock Pot, lined it with a Reynold’s Crock Pot Plastic Liner, and sprayed that with Pam Non-Stick Spray. Got the Ribs out of the fridge, discarded the Hefty Bags, and put them in the Crock Pot where I let them cook and simmer, on low, for about 8 hours. Long up in the afternoon you can start smelling the aroma of the Ribs, intoxicating! After 8 hours their ready and now for the hard part of cooking them, getting them out whole without breaking them up! Their that tender, when eating them you need no knife, the bones just slide out. Tender, moist and just full of flavor! For all of us, JB’s Fat Boy Sauces and Rubs can’t be beat. The Ribs were incredible! Plus I love using that Crock Pot, no mess and with the plastic liner in the Crock Pot little to no clean-up. Just wipe it down and store it for the next time.
For side dishes I prepared some Idahoan Au Gratin Homestyle Casserole. I left the Idahoan Product info and instructions at the end of the post. Then I heated up a can Del Monte Cut Green Beans and baked some Pillsbury Reduced Calorie Crescent Rolls. For dessert a bowl of Dole Sliced Peaches.
There’s no better way to start a savory Au Gratin homestyle casserole than with world-famous Idaho® potatoes, which is why you’ll taste only 100% grown-in-Idaho potatoes in this rich & cheesy side. For family meals or for special occasions, this cheesy, delicious dish is sure to please.
Best for Golden Browning
PREHEAT oven to 450°F. COMBINE potatoes and sauce mix in 1 1/2 quart baking dish.
STIR in 1 1/2 cups boiling water, 3/4 cup milk, and 1 1/2 Tbsp. margarine or butter with whisk.
BAKE uncovered for 25 minutes or until top is golden brown and potatoes are tender (sauce will thicken slightly when cooling).
Remove from oven and let stand a few minutes before serving.
BAKING NOTES: To prepare 2 casseroles at once, double all ingredients, increase baking dish size accordingly, and bake about 30 min. To bake potatoes and roast meat at the same time, bake at 375°F for about 45 min; 350°F for about 50 min; or 325°F for about 60 min.
Amount Per Serving Unprepared Prepared
Calories 100 160
Total Fat 1g* 2% 9%
Saturated Fat 0g 0% 8%
Trans Fat 0g
Cholesterol 0mg 0% 2%
Sodium 590mg 25% 28%
Total Carbohydrates 20g 7% 8%
Dietary Fiber 1g 4% 4%
Tags: Baking, Beef, Cooking, Cooking Tips, Food, Grilling, Kitchen Hints, Pork, Poultry, recipes
Thank you to Chris D. for passing this one along….
Before freezing ground meat, flatten it into a square or into patties, rather than leaving it in a mound. It will thaw faster later.
Tags: Alexia Organic Yukon Select Fries, Baking, Cooking, Dinner, Food, Fries, Jack Daniel's Honey Smokehouse BBQ Sauce, Pork, recipes, Sandwiches, Slow cooker, Swift Premium Dry Rubbed Carnitas Boneless Petite Pork Shoulder Roast
Today’s Menu: BBQ Pork Shoulder Roast Sandwich w/ Baked Fries
For Breakfast I had a bowl of Kroger Brand Bran Flakes and the morning cup of Bigelow Decaf Green Tea. After Breakfast I did some light house cleaning and then cleaned around the house outside. Everything done I had to go to the bank and back home. At noon I met some friends at the local B – W 3’s for lunch. I met up with my good friend who had the brain surgery earlier this year. He’s still struggling to get the everyday functions going but he’s alive and still trying! Once a week his daughters take him out to eat and they called me up and wanted me to join them. Had a great time with all, so good seeing my buddy out! Back at home settled in for an afternoon of College Football. For dinner I wanted a hot meal that was easy to prepare so I went with BBQ Pork Shoulder Roast Sandwich w/ Baked Fries.
A couple of days ago I tried the Swift Premium Dry Rubbed Carnitas Boneless Petite Pork Shoulder Roast , which was so good! Yesterday while at Kroger I picked up a couple more of these Roasts. I put one of them in the freezer and kept one out for tonight’s dinner, with plenty leftover for sandwiches for Lunch.
For the BBQ Pork Shoulder Roast Sandwiches I’ll be using Swift Premium Dry Rubbed Carnitas Boneless Petite Pork Shoulder Roast again! And preparing it one of my favorite ways, the Slow Cooker. It’s a super easy recipe to make. Start by lining my Slow Cooker with a Reynolds Slow Cooker Liner. Using the liner makes for little or no clean up. Next, removing meat from package. Place the Roast in slow cooker with 1 inch of water in bottom. Cover and cook on HIGH for 4 hours or until fork tender. Then remove from slow cooker and allow to cool slightly. Next shred the meat with two forks, or a pair of Bear Claws which is what I used, in a large bowl and add the BBQ Sauce. You can add the BBQ Sauce now like I did or you can add the Sauce on to your Sandwich instead. I used Jack Daniel’s Honey SmokeHouse BBQ Sauce, you can always use your favorite. I served the sandwich on a Healthy Life Whole Grain Sandwich Bun The Pork comes out incredible! As the other Swift Premium product it came out moist, juicy, and delicious! These products are so easy to prepare and top quality. Another great product to have handy in the frig or freezer. And a special shout out to who ever invented the plastic Crockpot/Slow Cooker Liners! These make the cleanup so easy.
To go with the BBQ Pulled Pork sandwiches I baked some Alexia Organic Yukon Select Fries. I seasoned them with McCormick Grinder Sea Salt and Black Peppercorn Medley. Baked them at 425 degrees for 18 minutes. They bake up beautifully and seasoned just right, excellent Shoestring Fry! Plus they are only 120 calories and 15 net carbs. For dessert later a Jello Sugar Free Dark Chocolate Pudding.
Swift Premium Dry Rubbed Carnitas Boneless Petite Pork Shoulder Roast
1 – Remove meat from package.
2 – Place in slow cooker with 1 inch of water in bottom.
3 – Cover and cook on HIGH for 4 hours or until fork tender. Increase cooking time to 6 hours if cooking from frozen.
4 – Remove from slow cooker and allow to cool slightly.
5 – Shred meat with two forks.
1 – Preheat oven to 350°F.
2 – Remove meat from package.
3 – Place pan on stove top, add two tablespoons of oil and heat pot briefly on medium-high heat.
4 – When oil is hot, brown the roast on all sides.
5 – Place roast in oven safe dish with 1/2 cup of water. Cover and cook for 4 hours.
6 – Remove from oven and allow to rest for 15 minutes.
7 – Shred meat with two forks.
*Slow cooker and oven temperatures may vary, adjust cooking times accordingly.
Seasoning Ingredients: Sugar, salt, dehydrated onion & garlic, spices, yeast extract, lime juice powder (corn syrup solids, lime juice solids, natural flavor), natural flavors including smoke (contains modified food starch), maltodextrin and citric acid.
Serving Size: 4 oz Amount Per Serving Calories 160 Calories from Fat 70 % Daily Value*Total Fat 8g 12% Saturated Fat 2g 10%Trans Fat 0gCholesterol 50mg 17%Sodium 330mg 14%Total Carbohydrate 2g1% Dietary Fiber 0g0% Sugars 1gProtein 22g 44%* Percent Daily Values are based on a 2,000 calorie diet.
Alexia Organic Yukon Select Fries
Lightly seasoned with sea salt, these Julienne Fries make your everyday French fry wonder where it went wrong.
Ingredients: Organic Potatoes, Organic Canola Oil and/or Organic Sunflower Oil and/or Organic Safflower Oil, Sea Salt, Citric Acid.
Serving Size 3 oz (84 g)
Per Serving % Daily Value*
Calories from Fat 36
Total Fat 4g 6%
Saturated Fat 0g 0%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg 0%
Sodium 200mg 8%
Potassium 310mg 9%
Carbohydrates 18g 6%
Dietary Fiber 3g 12%
Tags: Baking, Cooking, Cooking Temperatures, Cooking Tips, Food, Grilling Recipes, Kitchen Hints, Pork
Here’s a helpful Hint from the Pork Be Inspired website (http://www.porkbeinspired.com/). Here’s another Hint, they have a bundle of delicious Pork Inspired Recipes!……
Because pork can often be overcooked, checking the internal temperature often will help prevent dry pork. Cook pork until the internal temperature reaches between 145° and 160° F, followed by a three-minute rest time, and is a little pink inside. A digital, instant-read thermometer is a low-cost, must-have for every kitchen. When inserted into the thickest part of the meat (without touching any bone), the temperature should register within a few seconds. Instant-read thermometers are not meant to be left in the meat during cooking. If you wish to invest a bit more, continuous-read digital thermometers are another option. Designed to be left in the meat during the entire duration of cooking, they often include a probe that is placed in the meat. The probe is connected via cord to the thermometer unit, which can be placed on a countertop near the stove.
Tags: Baby Red Potatoes, Cast Iron Skillet, Del Monte Cut Green Beans, Pork, Ribs, Swift Premium Dry Rubbed Kansas City Style BBQ Pork Loin Boneless Backribs
Today’s Menu: BBQ Pork Loin Boneless Backribs w/ Roasted Red Potatoes and Cut Green Beans
For Breakfast this morning I prepared a 2 Egg Cheese Omelet (using Sargento Reduced Fat Shredded Sharp Cheddar), 2 Jennie – O Turkey Breakfast Sausage Links, 2 toasted slices of Healthy Life Whole Grain Bread (lightly buttered), and my usual morning cup of Bigelow Decaf Green Tea. Love a good Breakfast! Gave Mom a hand with a couple of loads of laundry and then went to the bank for her and stopped by Kroger. Back home cleaned up around the outside. It’s a sunny day out with a high around 84 degrees with the humidity. Ran the vacuum and dusted, everything done for the day! For dinner tonight I prepared a BBQ Pork Loin Boneless Backribs w/ Roasted Red Potatoes and Cut Green Beans.
I had a Dinner all planned out but I needed Mushrooms. So after Breakfast I had went to Kroger for 1 Item, Mushrooms. If you are like me, you can never go to the store and leave with just that 1 Item! So I got the Mushrooms and then some Potatoes, Carrots, Sugar Snap Peas, and some Alexia French Fries. Then I stopped by the Meat and Seafood Department and came across a new item, and my Dinner Menu has just changed! I came across a package of Swift Premium Dry Rubbed Kansas City Style BBQ Pork Loin Boneless Backribs. These looked too good to pass up so I grabbed a package of it and a package of the Swift Premium Dry Rubbed Carnitas Boneless Petite Pork Shoulder Roast, the Roast is for later this week and the Ribs tonight! The Pork Loin Boneless Backribs are just over 1 lb. and already Rubbed and Seasoned.
I chose the Baking Method to prepare it. I preheated the oven on 350°F. Removed the meat from package and placed cut side up in an uncovered roasting pan. The instructions said to cook approximately 40 to 45 minutes or until internal the temperature on a meat thermometer reaches 145°F in the thickest part of the meat. It took about the full 45 minutes to reach the 145°F. Removed from oven and let rest 3 minutes. Then carve and serve. Lean, moist, and seasoned perfectly! Just an excellent flavor and very tender. We have a new keeper item!
So to go with the Ribs I prepared some Roasted Baby Red Potatoes. Preheated the oven on 400 degrees. Next, I washed and scrubbed the Potatoes off. To prepare them I needed; 1 tablespoon Extra Virgin Olive Oil, 1 tablespoon minced fresh or Dried Rosemary, 1 tablespoon Dried Thyme, 1/2 teaspoon Sea Salt, and 1/4 teaspoon Ground Black Pepper. I start by heating up a Cast Iron Skillet on medium heat and as that’s heating up I cut the Baby Red Potatoes in half. Combined all ingredients in a large bowl and added the Potatoes. Toss to coat Potatoes and added them to the Skillet. Fry them about 4-5 minutes and transfer the Skillet to the oven, for about 15 – 20 minutes until they are fork tender. This is why I love using Cast Iron Skillets, from the stove to the oven, and then an easy clean up.
I also heated up a can of Del Monte Cut Green Beans along with a slice of Healthy Life Whole Grain Bread (Lightly Buttered). Had a Diet Peach Snapple to drink. For Dessert later a Weight Watcher’s Devine Triple Chocolate Ice Cream Bar, only 80 calories and 12 net carbs per bar.
Swift Premium Dry Rubbed Kansas City Style BBQ Pork Loin Boneless Backribs
1 – Pre-heat gas or charcoal grill to medium-high heat.
2 – Remove meat from package and place on grill, cut side up.
3 – Grill for 20 minutes, turning 2 to 3 times until internal temperature reaches 145°F in the thickest part of the meat.
4 – Remove from grill and let rest in covered pan for 3 minutes.
5 – Carve and serve.
For the Oven:
1 – Preheat oven to 350°F.
2 – Remove meat from package and place cut side up in an uncovered roasting pan.
3 – Cook approximately 40 to 45 minutes or until internal temperature on a meat thermometer reaches 145°F in the thickest part of the meat.
4 – Remove from oven and let rest 3 minutes.
5 – Carve and serve.
*Grill and oven temperatures may vary, adjust cooking time accordingly.
Serving Size: 4 oz Amount Per Serving Calories 210 Calories from Fat 120 % Daily Value*Total Fat 13g 20% Saturated Fat 4.5g 23%Trans Fat 0gCholesterol 55mg 18%Sodium 470mg 20%Total Carbohydrate 2g1% Dietary Fiber 0g0% Sugars 1gProtein 21g 42%
Tags: Baking, BBQ, Beef, Burgers, Cooking, Cooking Tips, Food, Grilling, Kitchen Hints, Pork, recipes
Don’t poke that meat!…..
Whenever barbecuing, use tongs to turn the meat. A fork should never be used. For it will punch holes in the flesh and allow the natural juices to escape and loose flavor and become chewy.
Tags: Baking, Beef, Burgers, Chicken, Cooking, Cooking Tips, Food, Food safety, Grilling, Kitchen Hints, Pork, recipes, Sausages
A food safety hint when grilling…..
Remember when taking foods off the grill, put them on a clean plate, not the same platter that held raw meat.