Cumin Spiced Boneless Pork Loin Roast w/ Mashed Potatoes, Cut Italian Beans,….

May 20, 2016 at 4:50 PM | Posted in Bob Evan's, pork roast | Leave a comment
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Today’s Menu: Cumin Spiced Boneless Pork Loin Roast w/ Mashed Potatoes, Cut Italian Beans, and Baked Italian Loaf Bread

 
Started the day off with a cup of Bigelow Decaf Green Tea. After Breakfast finished up somCumin Spiced Boneless Pork Loin Roast  Mashed Potatoes Cut Ita 001e house cleaning. Then outside we have a huge vine 1/2 the length of our driveway that I had to trim up. It started growing out into the driveway. Cloudy and temperatures in the 60’s with rain in the late afternoon. I had just read an article on we’ve had so much rain local farmers can not get their crops out. I couldn’t make it over to see Dad today at the rehab center, I had to wait around the house today for the carpet cleaners. I had the house carpets all cleaned today. Later on for dinner tonight I prepared a Cumin Spiced Boneless Pork Loin Roast w/ Mashed Potatoes, Cut Italian Beans, and Baked Italian Loaf Bread.

 
I used my favorite Rub for Pork, Cumin Spiced Rub. I had come across the recipe on-line, and use it all the time now. It gives the Pork a fantastic crust and great seasoning. I purchased the Pork Tenderloin Boneless Roast from Kroger Cumin Spiced Boneless Pork Loin Roast  Mashed Potatoes Cut Ita 011yesterday. Using Butcher’s Twine I tied the Roast together. Then to prepare it I’ll need; 1 Pork Tenderloin Roast, 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 400°. Combined all the ingredients; rub it all over the Pork. Let stand 20 minutes. To Roast it I used a mall Broiler Pan with a Wire Rack in it. Sprayed the Rack with Pam Cooking Spray and put the Pork on it. I baked it for about 70 minutes, until my thermometer registered 145°. Let it stand 10 minutes before slicing. Then sliced into one delicious Pork Tenderloin Roast! Fantastic combo of Spices, which make one incredible Crust on the Pork and the inside being so tender and moist! The only thing I can compare it to would be Prime Rib, delicious!

 

Fried Walleye w Cut Roma Beans and Baked Roasted Fingerling Pota 003
For one side I made some of my favorite Mashed Potatoes, Bob Evans Mashed Potatoes. Just microwave for 6 minutes and serve. Just as good as homemade, if not better. Then for another side dish I heated a can of Allens Cut Italian Green Beans, our family’s favorite Bean Side. To prepare them just empty the can into a small sauce pan and simmer until heated. I love the taste of these, 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.

 

 

Italian Loaf Bread
Finally I baked a loaf of Pillsbury Italian Loaf Bread, family’s favorite baked bread. For dessert later a Jello Sugar Free Double Chocolate Pudding.

 

 

 

 

 
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: 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 Recipes with Vegetable Noodles

May 8, 2016 at 5:15 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website its Healthy Recipes with Vegetable Noodles. Delicious and healthy recipes including; Shrimp Piccata with Zucchini Noodles, Spaghetti Squash & Meatballs, and Lemongrass Pork & Spaghetti Squash Noodle Bowl with Peanut Sauce. You can find them all on the EatingWell website, Enjoy! http://www.eatingwell.com/

 

 

Healthy Recipes with Vegetable NoodlesEatingWell2Eat more vegetables with these healthy recipes for zucchini, squash and more vegetable noodles.

Put down that box of pasta and try vegetable noodles instead. With a spiral vegetable slicer or vegetable peeler, you can create ribbons or strands of nutrient-packed veggies that are lower in calories than pasta. Firm vegetables hold their shape best as they pass through the noodle-forming blades of the vegetable slicer—also known as a spiralizer. Try carrots, beets, sweet potatoes, turnips, summer and winter squash, or even apples and pears in these delicious recipes. Eating more vegetables is just a twirl away.

 

 

Shrimp Piccata with Zucchini Noodles
The tangy lemon-caper sauce in this healthy Italian makeover recipe is a natural with shrimp. Serving it over zucchini noodles (aka zoodles) keeps the dish summery and low-cal, but it’s also delicious with whole-wheat spaghetti…..

 
Spaghetti Squash & Meatballs
With this spaghetti squash and meatballs recipe, you can reduce the carbohydrates and increase the vegetable servings by skipping pasta and serving the Italian-seasoned turkey meatballs and quick, homemade marinara sauce over thin strands of cooked spaghetti squash instead. Cooking the squash first in the microwave and then in a skillet to cook off the extra moisture, gives the squash a more spaghetti-like texture……

 
Lemongrass Pork & Spaghetti Squash Noodle Bowl with Peanut Sauce
In this Asian-flavored spaghetti squash recipe, thin slices of lean pork tenderloin are marinated with lemongrass, ginger, brown sugar and soy sauce. The flavorful marinade is then cooked with peanut butter and coconut milk to make a delicious sauce for this low-carb noodle bowl…….

 

 

* Click the link below to get all the Healthy Recipes with Vegetable Noodles
http://www.eatingwell.com/recipes_menus/recipe_slideshows/healthy_recipes_vegetable_noodles

One of America’s Favorites – Barbecue in North Carolina

May 2, 2016 at 5:02 AM | Posted in One of America's Favorites | Leave a comment
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Carolina style chopped pork barbecue

Carolina style chopped pork barbecue

Barbecue (also known as BBQ pork) is an important part of the heritage and history of the U.S. state of North Carolina. It has resulted in a series of bills and laws that relate to the subject, and at times has been a politically charged subject. In part, this is due to the existence of two distinct types of barbecue that have developed over the last few hundred years: Lexington style and Eastern style. Both are pork-based barbecues but differ in the cuts of pork used and the sauces they are served with. In addition, a wide variety of other types of barbecue can be found as well.

 
North Carolina barbecue benefits from a wide variety of influences, from the original settlers, African slaves on plantations to more modern ones, such as newer equipment and methods to cook the meat.

Pig pickin’ events turn barbecuing into social gatherings and are an integral part of Carolina culture.

 
There is a somewhat light-hearted feud that exists between the proponents of the two types of barbecue: Lexington style and Eastern style. Author Jerry Bledsoe, the self-professed “world’s leading, foremost barbecue authority” claimed that Dennis Rogers, (columnist for The Raleigh News & Observer and self-professed “oracle of the holy grub”) “has ruined any chances of this state being distinguished in its barbecue.” While a degree of humor is involved, choice of barbecue type is a politically charged topic. In 2006, North Carolina House Bill 21 and North Carolina Senate Bill 47 were introduced (and ultimately defeated), sparking controversy over one of the two different styles being declared “official”, as they would have made the Lexington Barbecue Festival the official barbecue festival of North Carolina.

In a political compromise in 2007, NC House Bill 433 passed, granting the Lexington Barbecue Festival the title of “Official Food Festival of the Piedmont Triad Region of the State of North Carolina”. This effectively bypassed any controversy regarding Eastern barbecue and the region, and prevented any confusion with the title creating a singular, official barbecue for the entire state.

 
Types of barbecue
Lexington styleBarbecue Pork
Lexington style barbecue (occasionally referred to as Piedmont style) uses a “red” sauce that is seasoned with ketchup, vinegar, and pepper, along with other spices that vary from recipe to recipe. It is most common in the Piedmont (central) and western areas of the state. This style uses only the pork shoulder section of the pig. As with other styles of barbecue, the recipes vary widely, and can include many different ingredients, and range from slightly sweet to hot and spicy. The sauce also serves as the seasoning base for “red slaw” (also called “barbecue slaw”), which is coleslaw made by using Lexington-style barbecue sauce (or similar) in place of mayonnaise.

Eastern style
Eastern-style barbecue is a whole-hog style of barbecue, often said to use “every part of the hog except the squeal”. Eastern-style sauce is vinegar- and pepper-based, with no tomato whatsoever. With Eastern Slaws, the ketchup disappears, and the mayonnaise (or whipped salad dressing) is almost universal.

Pork ribs
Pork ribs are a common alternative to the two most common types of North Carolina barbecue and a variety of festivals and competitions, such as the Twin City RibFest, are held annually. Baby Back Ribs, sometimes called top loin ribs, are short, succulent, well-marbled ribs cut from the center section of the loin. Spareribs come from lower down the rib cage (from the sides and upper belly of the pig). Larger and longer than baby backs, they contain more connective tissue, so are a little tougher, but more flavorful.

Other styles
Many other types of barbecue can be found in restaurants in North Carolina, with influences from Texas, St. Louis, Kansas City, Jamaica and other places, but they are more recent additions and not necessarily a part of the cultural history. Nonetheless, they are an important part of the variety that can be found throughout the state. Additionally, North Carolinians barbecue a variety of other meats and cuts, including chicken and beef, although they are found less frequently.

A “Pig Pickin'” is cooking a whole pig and the guests come to the cooker and pick the meat from the smoker.

 

 

A wood-fired barbecue pit.

A wood-fired barbecue pit.

A pit barbecue is a method and constructed item for barbecue cooking meat and root vegetables buried below the surface of the earth. Indigenous peoples around the world used earth ovens for tens of thousands of years. In modern times the term and activity is often associated with the Eastern Seaboard, the “barbecue belt”, colonial California in the United States and Mexico. The meats usually barbecued in a pit in these contexts are beef, pork, and goat, with pork being the predominant choice in North Carolina.

Pit barbecue can also refer to an enclosed, above-ground “pit” such as a horno or outdoor pizza oven. The method of cooking the meat is slowly, using various hardwoods to flavor the meat. This breaks down the connective tissue in the meats, producing a tender product. The types of meat cooked in this fashion include both beef and pork.

 
Oftentimes the two phrases “barbecuing” and “grilling” are mistakenly used as interchangeable words, although they imply completely different cooking methods. Grilling is a cooking method that uses dry heat, supplied by burning wood, charcoal or gas flame, and the heat is applied to the surface of the food being cooked. Typically food is cooked quickly using this method. Barbecuing is a slower process that uses lower heat and often the food is cooked by the heat of the smoke itself, rather than directly by the heat of the burning wood.

 

Kitchen Hints of the Day!

April 29, 2016 at 4:52 AM | Posted in Kitchen Hints | Leave a comment
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Fire up the Grill this weekend….

 

* To reduce the amount of browning or blackening of meat, only apply barbecue or other tomato-based sauces containing sugars during the last 10 or so minutes of grilling.

* Don’t add any salt until the meat is cooked to prevent it from getting dry and tough, as the salt will draw away moisture.

Healthy Spring Slow-Cooker Recipes for a Crock Pot

April 20, 2016 at 4:51 AM | Posted in Eating Well | Leave a comment
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Check out the EatingWell website to find all these Healthy Spring Slow-Cooker Recipes for a Crock Pot. The EatingWell website is stocked full of delicious and healthy recipes like these, Enjoy! http://www.eatingwell.com/

 

 

Healthy Spring Slow-Cooker Recipes for a Crock PotEatingWell2

When the weather’s warming up, pull out your crock pot for healthy spring slow-cooker recipes.
Your slow cooker is the perfect tool to prepare an easy meal to bring to spring picnics and potlucks. Our healthy spring slow-cooker recipes for your crock pot also make delicious dinners that practically prepare themselves. Try our Pulled Pork with Caramelized Onions or Barbecue Pulled Chicken for a flavorful spring slow-cooker recipe.

 

 

Pulled Pork with Caramelized Onions
Traditional pulled pork is barbecued, which gives it a smoky flavor. But the slow cooker happens to be the absolute easiest way to cook pulled pork—and you can get a hint of smoke by adding chipotle chile. Serve the pulled pork with potato salad, collard greens and grits. Or make it into a sandwich and serve it on a bun with coleslaw……

 
Barbecue Pulled Chicken
This BBQ pulled chicken recipe is a fanciful reinterpretation of pulled pork that slow-cooks chicken in lots of tangy tomato sauce. Have sliced jalapenos, sliced red onions and some sour cream on hand to top this barbecue pulled chicken, which makes a hearty main course. You can turn it into an unbelievable sandwich or serve it on mashed potatoes or even whole-grain spaghetti. Serve with shredded napa cabbage tossed with low-fat mayonnaise, cider vinegar, celery seed and honey to taste……

 
Slow-Cooker Picadillo
Picadillo, a Latin American-style hash, is usually made with ground beef. This one uses bison or lean beef and plenty of spices including chili powder, cumin, oregano and cinnamon…..

 

 

* Click the link below to get all the Healthy Spring Slow-Cooker Recipes for a Crock Pot
http://www.eatingwell.com/recipes_menus/recipes_slideshows/healthy_spring_slow_cooker_recipes_for_a_crock_pot

Thin Sliced Pork Tenderloin Hoagie w/ Baked Potato

April 12, 2016 at 4:55 PM | Posted in pork tenderloin | 2 Comments
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Today’s Menu: Thin Sliced Pork Tenderloin Hoagie w/ Baked Potato

 

Thin Sliced Pork Tenderloin Hoagie w Baked Potato 007
I just had a cup of Bigelow Decaf Green Tea for Breakfast. Went out to grab the papers and it had finally quit raining! Cold though about 31 degrees. Nice day out though, sunny and around 50 degrees. After Breakfast I went to Meijer for Mom, she needed a few items. Back home and got the leaf blower out and cleaned the wooden deck and around the house. Finally got our satellite dish repositioned. Since they removed all the woods out from behind us our reception was going bad, everything good now. For dinner tonight I prepared a Thin Sliced Pork Tenderloin Hoagie w/ Baked Potato.

 

Thin Sliced Pork Tenderloin Hoagie w Baked Potato 002
I purchased the Pork Tenderloin from Meijer the other day, about 1 1/2 lbs.. To make the dish 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 400° for 10 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 by far!

 

 

Thin Sliced Pork Tenderloin Hoagie w Baked Potato 003
When the Pork was done I let it cool for 5 minutes and started slicing. I sliced it thin so it would pile up on the bun just right. So to finish making the Hoagie I’ll need;Sargento Ultra Thin Provolone Cheese, French’s Spicy Brown Mustard, and Kroger 100% Whole Wheat Hoagie Roll. I first spread some of the French’s Spicy Brown Mustard on the bottom half of the Hoagie Roll, then layered 2 slices of the Sargento Ultra Thin Provolone Cheese, next I layered in my sliced Pork Roast, then spread some more of the Spicy Mustard on the Pork, and topped it with the top bun of the roll. A delicious Masterpiece! I love Pork Tenderloin anyway it can be prepared. The Provolone works great with Pork and the Spicy Brown Mustard was made for Pork. A winning Hoagie Dish for sure!

 

 

Baked Potato
For a side dish I baked a Russet Potatoes. I seasoned it with McCormick Grinder Sea Salt and Peppercorn Medley. Topped it with I Can’t Believe It’s Not Butter. Then for dessert later tonight a Skinny Cow Chocolate Truffle Ice Cream Bar.

 

 

 

 

 

 

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/

One of America’s Favorites – Breakfast Sausage

April 11, 2016 at 5:25 AM | Posted in One of America's Favorites | 3 Comments
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Breakfast sausage links

Breakfast sausage links

Breakfast sausage (or country sausage) is a type of fresh pork sausage usually served at breakfast in the United States. It is a common breakfast item in traditional American “farmer” or “country” breakfasts, as it originated as a way for farmers to make use of as much of their livestock (usually pigs) as possible. Often, scraps and trimmings that would ordinarily have been fed to a dog or discarded were instead ground, seasoned, refrigerated and later consumed by the farmer as an inexpensive, high-protein morning meal.

It is perhaps most popular for home consumption in rural regions, especially in the southern states, where it is in the form of fresh or smoked patties or links (the latter with natural casings, synthetic casings, or no casing at all). Most diners, fast-food restaurants, and family restaurants across the country will also offer one or more versions of it during breakfast hours, whether on a sandwich, in a breakfast platter, or both; some fine-dining establishments will also have a sausage option on their breakfast or brunch menu. The cased link variety is most similar to English-style sausages and has been made in the United States since colonial days. It is essentially highly seasoned ground meat, so it does not keep and should be stored and handled appropriately. Newer variations made from pork and beef mixtures as well as poultry can now be found. There are also vegetarian varieties that use textured vegetable protein in place of meat. In America, the predominant spices used for seasoning are pepper and sage, although there are varieties also seasoned with cayenne pepper, or even maple syrup. Some breakfast sausage is flavored with cured bacon or ham.

Another view of breakfast sausage

Another view of breakfast sausage

Most commonly served as patties or slices from a large roll, breakfast sausage also comes in links of various lengths and diameters. It is normally fried in a pan. Some people like to pour ketchup or other condiments like maple syrup onto their breakfast sausages. Cooked breakfast sausage is also commonly mixed into egg casseroles before baking, and is a central component of sausage gravy.

Some common US brands include: Bob Evans, Jimmy Dean, Owen’s Sausage, Purnell’s Old Folks Country Sausage, Tennessee Pride, Johnsonville, Farmland and Jones.

 

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

April 3, 2016 at 5:01 PM | Posted in Bob Evan's, pork tenderloin | Leave a comment
Tags: , , , , , , , , , ,

Today’s Menu: Cumin Spiced Pork Tenderloin w/ Mashed Potatoes and Cut Italian Green Beans

 

 

Cumin Spiced Pork Tenderloin 004
Wow, some weather we had in the past day! Yesterday started off windy but by Noon it was a strong wind around 40 mph. By 2:00 the winds were 50-60 mph. and that’s when things started going bad. We kept our power, but a brief flicker, but some finer optic lines came down across I – 75 which blocked the interstate for about 4 hours and we lost our internet service. Ours was down from around 2:00 till well after Midnight. Some of our neighbors lost their internet, cable tv, and phone service. They have the Time Warner Bundle which you have service for all 3 items. I never did like that for that very reason that happened, one goes and you lose everything. I have internet service through them but have DirectTV and phone service through Cincinnati Bell. It was only 28 degrees this morning and went up to around 50 degrees, but sunny out and just a light breeze. Had to do some cleaning outside, a lot of tree limbs, leaves, and debris scattered about. So anyway for dinner tonight I prepared a Cumin Spiced Pork Tenderloin w/ Mashed Potatoes and Italian Cut Green Beans.

 

 

Cumin Spiced Pork Tenderloin 003
I purchased the Simple Truth Pork Tenderloin from Kroger the other day, a small one at just over 1 lb. To make the dish 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 400° for 10 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 by far!

 

 

Fried Walleye w Cut Roma Beans and Baked Roasted Fingerling Pota 003
For one side I heated some Bob Evan’s Mashed Potatoes. Microwave for a total of 6 minutes and done. 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. For dessert later a Skinny Cow Chocolate Truffle Ice Cream Bar.

 

 

 

 

 

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 Burgers and Mouthwatering Sandwiches

March 15, 2016 at 5:04 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its Healthy Burgers & mouth-watering sandwiches. With Spring fast approaching it’s time to dust off those grills! And here’s some great ideas and recipes to grill healthy. Including recipes like Grilled Herb Burgers, Chicken Brats with Apple Slaw, and Apple-Brat Burgers. It’s all on the Diabetic Living Online website, Enjoy! http://www.diabeticlivingonline.com/

 
Diabetic living logo

These hearty diabetic recipes for burgers and sandwiches, such as grilled chicken, pulled pork, and brats, are full of protein and lower in carbs, making them smart (and delicious) choices for your healthy eating plan. Make a lean beef patty, or opt for a veggie burger or turkey burger—we’ve got burger recipes to satisfy your cravings without weighing you down.

 

 

Grilled Herb Burgers

We mixed oregano, basil, onions, and garlic into these beef and turkey patties for an extra-flavorful burger recipe. The light and healthy version is perfect for a summer cookout…..

 
Chicken Brats with Apple Slaw

Don’t let burgers have all the fun. With its zingy cider vinegar slaw piled on top, our grilled chicken bratwurst recipe steals the spotlight at any backyard bash……

 
Apple-Brat Burgers

Serve this bratwurst-inspired burger with our shredded creamy apple slaw for a fruity alternative to sauerkraut. Use whole wheat hamburger buns to make it a high-fiber meal…..

 

 

* Click the link belowto get all the Healthy Burgers & Mouthwatering Sandwiches

http://www.diabeticlivingonline.com/diabetic-recipes/sandwich/healthy-burgers-mouthwatering-sandwiches

Diabetes-Friendly Sandwiches & Wraps

March 10, 2016 at 5:56 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | 2 Comments
Tags: , , , , , , , , , , ,

From the Diabetic Living Online website it’s Diabetes-Friendly Sandwiches & Wraps. Gourmet Diabetic Friendly Sandwiches and Wraps. Meatball sandwiches, Mexi-Pork Wraps, and Mediterranean Breakfast Sandwich are just three of the recipes you’ll find. It’s all on the Diabetic Living Online website. http://www.diabeticlivingonline.com/

 
Diabetes-Friendly Sandwiches & WrapsDiabetic living logo

Looking for a quick fix? Our diabetic recipes for sandwiches and wraps are a simple solution when you need to throw together an easy lunch to grab on the go. With a wide variety of melts, pitas, lettuce wraps, and more, these gourmet diabetic sandwiches are sure to satisfy anyone’s taste buds.

 

 

Saucy Meatball Sandwiches

Drenched in hot marinara sauce, topped with slices of Swiss cheese, and loaded with mushrooms and onions, these turkey and ham meatballs taste just like your favorite hoagie. The trick to cutting back carbs: Hollow out the baguette. …..

 
Mexi-Pork Wraps

A spritz of lime juice, refried black beans, and sweet corn bring south-of-the-border flare to these Diabetic Living-approved wraps. …..

 
Mediterranean Breakfast Sandwich

Start your day fresh and healthy. An egg, a slice of tomato, spinach leaves, and a sprinkle of feta packed onto a sandwich thin make for a light, protein-packed, and energy-boosting breakfast……

 

 

* Click the link below to get all the Diabetes-Friendly Sandwiches & Wraps

http://www.diabeticlivingonline.com/diabetic-recipes/sandwich/diabetes-friendly-sandwiches-wraps

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