Tags: Baking, Casseroles, Chicken, Cooking, Delicious Diabetic Casserole Recipes, Diabetes, Diabetic Living On Line, Food, Pork, recipes, Rice
Nothing like a homemade Casserole, but with Diabetes you have to make substitutions to lower the carb and calorie count. So from the Diabetic Living On Line website they’ve already don that for you with these Delicious Diabetic Casserole Recipes. You can find these and many other Diabetic Friendly Recipes on the site. http://www.diabeticlivingonline.com/
Delicious Diabetic Casserole Recipes
Casseroles are one-dish wonders that are easy to make and can be full of nutritious food combinations, like the ones in this best-ever diabetic casserole recipe collection.
Get everything you love about baked cavatelli without the guilt. This healthier version shaves off about 17 grams of fat, 250 calories, and 13 grams of carb per serving from a traditional recipe……
Tandoori Chicken and Rice
Everything you crave is right here in one Indian-inspired dish: a little sweet, a little homemade spice, a little chicken, a little rice, and a lot of veggies. It’s the perfect combination for a mouthwatering meal…..
Mole-Style Pork and Tamale Pie
Serve this pork pot pie family-style straight out of the skillet, or make individual serving-size casseroles for portion-controlled meals. Either way, this dish has a heat that builds slowly to warm you up with every bite…..
* Click the link below to get all the Delicious Diabetic Casserole Recipes
Tags: Beef, Chicken, Cooking, EatingWell, Food, Pork, Potluck, recipes
Potluck has never been healthier! From the EatingWell website it’s Low-Calorie Salads and Side Dishes Perfect for Potlucks. One of many delicious and healthy recipes on the EatingWell website. http://www.eatingwell.com/
Enjoy lighter versions of your favorite salads and sides.
Bringing a healthy dish to a party ensures that you’ll have something to eat you can feel good about (and so will everyone else). We’ve got lightened-up versions of potato salad, coleslaw, taco salad and more to treat everyone. Bring one of these healthy dishes to your next party and you’ll be sure to wow everyone’s taste buds.
Scallion-Dill Potato Salad
In this healthy potato salad recipe, yogurt replaces mayonnaise to create a creamy dressing spiked with scallions and dill…..
Roasted Radishes & Leeks with Thyme
Radishes become sweet and tender when roasted in a hot oven in this easy radish recipe. If the roasting doesn’t mellow the bite of the radish enough, stir in a sprinkle of sugar or honey along with the butter and thyme……
Roasted Cabbage with Chive-Mustard Vinaigrette
In this roasted cabbage recipe, cabbage wedges are roasted at a high temperature, creating an amazing texture and sweet flavor. Serve the roasted cabbage wedges drizzled with the chive-mustard vinaigrette as a side dish for roast poultry, meat or fish, or alone with crusty bread…….
* Click the link below to get all the Low-Calorie Salads and Side Dishes Perfect for Potlucks
Tags: BBQ, Blues, Buckeye BBQ Fest, Cooking, Festivals, Food, Grilling, Ohio, Pork, recipes, Ribs, West Chester
WEST CHESTER TWP.
– The smell of barbecue and the sounds of the blues will fill The Square at Union Centre this weekend.
That’s where the Rotary Club of West Chester/Liberty will host its fifth annual Buckeye BBQ Fest fundraiser featuring a Kansas City BBQ Society-sanctioned competition for the third year.
“It’s really exciting to see how it’s grown – both the barbecue and quality of music,” said Sandy Likes, marketing chairwoman for the event and a member of the Rotary’s board. “The barbecue teams are really into their barbecue.”
The festival runs from 5-11 p.m. Friday and from noon to 11 p.m. Saturday at The Square, 9285 Centre Pointe Drive. Admission is $5 for adults; children ages 12 and younger are admitted free.
About 36 teams will be competing for cash, awards and bragging rights – plus an entry into the lottery for admission into the Jack Daniel’s World Champion Invitational Barbecue.
Teams will be competing in several categories including pork ribs, pork shoulder, beef brisket and chicken.
A separate People’s Choice event from 2-4 p.m. Saturday offers a $15 card that allows spectators to sample pulled pork from 12 competitors and vote for their top choice.
There will be non-stop music both days through a partnership between the Rotary Club and the Cincy Blues Society. The society arranged for performances from 10 different bands.
Headlining Friday night is the Stacy Mitchhart Band, which begins its two-hour show at 8:45 p.m. The Noah Wotherspoon Band is Saturday’s main band, beginning its performance at 9 p.m.
About 50 vendors – including 14 selling barbecue – will be at the festival this year selling pies, kettle corn, ice cream and other goodies. There will be a beer garden on site featuring micro-beers and wine. Non-alcoholic beverages will also be sold.
There will be a Kids Zone with face painting, inflatables and a 12-animal, free, petting zoo from noon to 7 p.m. Saturday. Tickets for the inflatables cost $2 each; six for $5; or 15 for $10.
Tags: Chili, Cooking, CooksRecipes, Food, Pork, Pork Chili, recipes, Saturday's Chili, Spices, Tomatoes
This week’s Saturday’s Chili is Pork Chili. Off the CooksRecipes website, which has an incredible selection of all types of recipes. http://www.cooksrecipes.com/index.html
Lean ground pork stars in this Texas bowl of red seasoned with onion, garlic, bell pepper, chili powder, oregano and ground cumin.
1 1/4 pounds ground pork
1 1/2 cups chopped onions
1 cup green bell pepper
1 1/2 tablespoons minced garlic
3 tablespoons chili powder
1 tablespoon red wine vinegar
1 teaspoon ground cumin
1 teaspoon crushed dried oregano
1/2 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
1 bay leaf
2 (14.5-ounce) cans diced tomatoes
Brown pork in a large non-stick skillet; drain fat and discard. Add onion, green pepper and garlic; sauté until vegetables are soft, 5 to 7 minutes. Stir in chili powder, vinegar, cumin, oregano, black pepper, red pepper and bay leaf; mix well. Add tomatoes; bring to a boil, reduce heat and simmer for 1 hour, stirring occasionally.
Remove bay leaf before serving.
Makes 8 servings.
Tags: Chicken, Cooking, EatingWell, Food, low carb, Low-Calorie Dinner Recipes, Pork, recipes, Salmon
Forget about takeout food! From the EatingWell website, Better Than Takeout: 30-Minute, Low-Calorie Dinner Recipes. http://www.eatingwell.com/
These easy 30-minute meals are quicker and tastier than takeout and they’re better for you too.
The next time you’re thinking about ordering takeout, put down the phone and start cooking one of our delicious 30-minute dinners. Each of these healthy dinner recipes has 350 calories or less and is ready in under 30 minutes. Our low-calorie pizza recipes, Mexican recipes, Chinese recipes and more are healthier than takeout⎯and you’ll save money and cut calories with these healthier options for dinner.
Sichuan-Style Chicken with Peanuts
The piquant Sichuan Sauce (which doubles easily) works well with almost any stir-fry but particularly enhances dishes with meat, fish and poultry. When stir-frying chicken, always spread the pieces in the wok and let them cook undisturbed for 1 minute before stirring. This allows the chicken to sear and prevents sticking. To smash the ginger, use the side of a cleaver or chef’s knife…..
Black Bean & Salmon Tostadas
Pickled jalapeños, cilantro and avocado perk up convenient canned salmon for a quick tostada topping. Skip store-bought and make your own crispy shells in the oven. Serve with: Brown rice cooked with diced tomatoes and onions or salsa……
* Click the link below to see all the Better Than Takeout: 30-Minute, Low-Calorie Dinner Recipes
Tags: Asparagus, Bread, Cooking, Cubed Pork Steak, Dinner, Food, Pork, Read German Potato Salad, recipes, Shake and Bake Seasoned Panko
Today’s Menu: Panko Crusted Cubed Pork Steak w/ German Potato Salad and Roasted Asparagus
A little warmer and more humid out today, hate this Ohio Valley Humidity! It was close to 80 out today and mostly sunny. Went to Kroger for Mom this morning and dropped a couple of letters off at the Post Office. Helped Mom planting some Tomato and Pepper Plants alongside our shed and laying some new White Gravel around the side flower beds. Good to get outside and work! The local Police Department has a Bicycle Patrol and they patrol the neighborhood in the summer a lot of times on bikes. Mom was sitting outside on the front deck and an officer came riding by, slowed down in front of the house and told Mom how good the outside of our house looked. So she was real pleased over the compliment, especially with all the work and money we’ve spent lately on repairs. For dinner tonight I prepared a family favorite Cubed Pork Steak. I prepared Panko Crusted Cubed Pork Steak w/ German Potato Salad, Roasted Asparagus, and Multi Grain Batard Bread.
I bought a couple of packages of Cubed Pork Steak at Kroger yesterday. 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 Steak was huge so I cut in half and I’ll have the other half for Breakfast in the morning, where I’ll serve it on a Whole Grain English Muffin as a Breakfast Sandwich.
Then to prepare the Asparagus I just needed Extra Virgin Olive Oil, Cloves Garlic (minced), Sea Salt, Freshly grated Black Pepper, Lemon Juice, and Shredded Parmesan Cheese. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard. Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly seasoned. Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice and shredded Parm Cheese before serving. It’s our favorite Asparagus recipe. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.
Another side dish was Read German Potato Salad. First time in a while I prepared this.I heated it up about 10 minutes in a small sauce pan and it was ready. It had a real good taste with plenty of Potatoes and nice Bacon size pieces. It does have a little strong Vinegar taste but everyone loves this, plus it’s only 120 calories and 20 net carbs per serving. Then I baked a loaf of Mom’s favorite Bread, Multi Grain Batard Bread. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.
Read German Potato Salad
* Serve Hot or Cold
Microwave: Empty contents into microwave safe dish, cover, heat 2-3 minutes. Drain, if desired. Season to taste. Serve. Stovetop: Empty contents into small saucepan. Bring just to a boil; drain if desired. Season to taste, serve.
Potatoes, Water, Sugar, Vinegar, Bacon (Cured With Water, Salt, Sugar, Sodium Phosphate, Sodium Erythorbate, Sodium Nitrite), Modified Corn Starch, Salt, Onion, Spice, Natural Flavor, Parsley Flakes.
Serving Size 125 G
Servings Per Container 3.5
Amount Per Serving
Calories 120Calories from Fat 30
% Daily Value*
Total Fat 3 G 5
Saturated Fat 2 G 7
Trans Fat 0 G
Cholesterol <5 Mg 1
Sodium 500 Mg 21
Total Carbohydrate 22 G 7
Dietary Fiber 2 G 7
Sugars 8 G
Protein 2 G
1 lb asparagus spears (thick spears are best for roasting)
1-2 Tbsp Extra Virgin Olive Oil
2 Cloves Garlic, minced
Freshly grated Black Pepper
Shredded Parmesan Cheese
1 Preheat oven to 400°F. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard.
2 Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly distributed.
3 Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice and shredded Parm Cheese before serving.
Yield: Serves 4.
Tags: Beef, Bison, Chicken, Cooking, Cooking Tips, Food, Grilling, Kitchen Hints, Pork, recipes
Thank you to Bibi for passing these hints along. Some grilling Tips
* Don’t move. Let your steak develop a seared crust on the grill before moving or flipping it. If you try to lift the meat before it’s ready, it’ll stick to the grates.
* Use the touch test. Check for doneness with a simple tool: your finger. A rare steak feels soft and spongy, medium springs back a bit when pressed, and well-done feels firm.
* Don’t overdo it. Err on the side of undercooking a steak rather than overcooking it. You can always pop the meat back on the grill if its too rare.
Tags: Beef, Carbs, Chicken, Cooking, Diabetes, Diabetic Living On Line, Diabetic Mexican Recipes, Food, Pork, Quesadilla, recipes, Tomatoes
From Diabetic Living On Line it’s, Diabetic Mexican Recipes. http://www.diabeticlivingonline.com/
Diabetic Mexican Recipes
We made over your favorite Mexican dishes to be lower in carbs and fat. Once you’ve had a bite, you’ll be saying, “Mas, por favor!”
Kick your breakfast into high gear by adding a Southwest blend of chipotle, black beans, and pico de gallo. Fit for an on-the-go meal or quick brunch, this quesadilla has 25 grams of carb per serving…..
Sweet-Spiced Sirloin on Arugula with Skillet Corn
Spice up your dinner! Steak, whole kernel corn, cinnamon, and chile peppers combine for an intense flavor that is sweet yet spicy — and only 21 grams of carb per serving……
Pork and Green Onion Tortilla Pileups
Pile sliced pork chops, fresh cilantro, and grape tomatoes on corn tortillas and romaine lettuce for a Mexican meal the whole family will love. Squeeze lime juice over all for a splash of citrus flavor……
* Click the link below to get all the Diabetic Mexican Recipes
Tags: Baking, Cooking, Cumin Spiced Pork Chops, Cumin Spices, Dinner, Food, Multigrain Batard Bread, Peanuts, Pork, recipes, Sugar Snap Peas, Yukon Gold Potatoes
Today’s Menu: Cumin Spiced Pork Chops w/ Herbed Golden Potatoes and Sauteed Sugar Snap Peas & Peanuts
Been a mostly cloudy and windy out today, high in the 60’s. After Breakfast and the Morning Workout I went to Meijer for some items that they had on sale this week. I was on I-75 North heading toward Meijer and I heard on the radio that in the South bound lane where my Exit was there was a huge accident. As I approached the wreck they were right a huge accident. There was 1 semi, 3 pick-up trucks, and 4 cars. No major injuries so they were very lucky, can’t say the same for most of the cars though. At Meijer loaded up on some of their sale items, love going to Meijer always so clean and well stocked. So for dinner tonight I prepared Cumin Spiced Pork Chops w/ Herbed Golden Potatoes, Sugar Snap Peas & Peanuts, and a baked Multigrain Batard Bread (Loaf).
I picked up a huge package of Pork Chops on my last visit to at Costco and had them in the freezer. I got 3 of the Chops from the freezer and let it thaw overnight in the fridge. Then to prepare my Chop I’ll need; The Cumin Spiced Rub which consists of 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°. Combine all the ingredients; rub it all over the pork chop. Let stand 20 minutes. Start by heating the Extra Virgin Olive oil in a Cast Iron Skillet over medium-high heat. Add pork to pan; cook 3 minutes, browning both sides. From the stove to the oven and bake at 400° for 20 minutes until the thermometer registered 150° (slightly pink), turning after 5 minutes. Let stand 10 minutes before slicing. Fantastic combo of Spices, which makes one incredible Crust on the Chop with the inside being tender and moist! Love this seasoning on Pork!
For one side I prepared some Herbed Potatoes using Yukon Gold Potatoes. To prepare them I cut quartered each Potato. Then after putting them in a bowl I added a tablespoon of Extra Virgin Olive Oil and then McCormick Grinder Sea Salt and Black Peppercorn, Dried Rosemary, and Dried Thyme. Mixed until all were coated. I then boiled them for 20 minutes and served.
I also prepared some Sauteed Sugar Snap Peas & Peanuts. I took a 1/4 cup of Peanuts and gave them a rough chop, and set aside. I then heated 1/2 tablespoon of Extra Olive Oil in a large saute pan over medium-high heat. Added the Sugar Snap Peas, Sea Salt, Pepper and Peanuts and sautéed, tossing occasionally for 5 to 6 minutes, until the Sugar Snap Peas were crisp tender. Love this recipe! Then I also baked a Multigrain Batard Bread. For those wondering what Batard means; Batard, in bread circles, refers to an inferior baguette, typically half the length and many times the width of a classic baguette. (Traditional baguettes are about 2 inches in diameter and anywhere from 15 to 40 inches in length.) The long slender shape of a baguette maximizes the crus-to-bread ratio, but requires more time and labor to achieve than its squat batard cousin. First time I tried it and I’ve found a winner of a loaf! It’s 120 calories and 21 net carbs per serving (1/5 of loaf). This meal is Parent Approved, Mom and Dad loved it! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.