Diabetic Breakfast Casserole and Skillet Recipes

October 14, 2017 at 5:41 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its Diabetic Breakfast Casserole and Skillet Recipes. Delicious and Diabetic Friendly Breakfast Casserole and Skillet Recipes to start your morning off the right way! You’ll find recipes like; Ranch Eggs, Egg and Potato Casserole, and Mexican Breakfast Burrito. Find these and more all at the Diabetic Living Online website. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 

Diabetic Breakfast Casserole and Skillet Recipes
Looking for a hearty and healthy breakfast? Try one of these diabetes-friendly breakfast casseroles, and you’ll feel full and satisfied.

 

Ranch Eggs
Spice up skillet eggs with a base of jalapeno, chili powder, tomatoes, and onions. Serve with a warm tortilla and a sprinkling of Monterey Jack cheese for a complete Southwestern experience.

 

Egg and Potato Casserole
Diced hash brown potatoes, broccoli, and Canadian-style bacon give this egg casserole an extra helping of flavors and textures, making each bite a new experience. Great brunch pick!…

 

Mexican Breakfast Burrito
Mashed pinto or black beans give this hearty burrito a heaping helping of protein as well as fiber. Topped with a little Mexican queso fresco, this dish has definite south-of-the-border feel…….

 

* Click the link below to get all the – Diabetic Breakfast Casserole and Skillet Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/breakfast/diabetic-breakfast-casserole-and-skillet-recipes

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Healthy Side Dish Recipes

October 4, 2017 at 5:27 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its – Healthy Side Dish Recipes. Delicious and Healthy side dishes like; Coconut Roasted Cauliflower with Cilantro and Lime, Marinara Meat Sauce Topped Baked Potato, and Cheesy Potato Packets. Find these and more all at the EatingWell website, plus don’t forget to subscribe to the EatingWell Magazine. Enjoy and Eat Healthy! http://www.eatingwell.com/

 

Healthy Side Dish Recipes
Find healthy, delicious side dish recipes including grains, rice, quinoa and vegetable side dishes from the food and nutrition experts at EatingWell.

 

Coconut Roasted Cauliflower with Cilantro and Lime
Fat florets of cauliflower stay meaty when roasted—you could even try this with orange or yellow cauliflower. If you happen to have pickled chiles, use them in place of the fresh chiles here…….

 

Marinara Meat Sauce Topped Baked Potato
Break out of your pasta routine by subbing in a baked potato in this simple and satisfying dinner for one………

 

Cheesy Potato Packets
These easy, cheesy potatoes cook in a foil packet perfect for throwing over the coals of a campfire for a delicious, healthy side dish while camping…….

 

* Click the link below to get all the Healthy Side Dish Recipes
http://www.eatingwell.com/recipes/17986/side-dishes/?page=2

“Meatless Monday” Recipe of the Week – Roasted Vegetables

September 11, 2017 at 5:30 AM | Posted in Uncategorized | 2 Comments
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This week’s “Meatless Monday” Recipe of the Week is Roasted Vegetables. Simple, easy to make, and delicious Casserole dish! Substitute your own favorite Vegetables to make this dish that goes great with everything or by its self. Enjoy and Eat Healthy!

 

Roasted Vegetables

Ingredients
1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
4 Yukon Gold potatoes, cubed
1 red onion, quartered
1/2 tablespoon roasted cumin
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh rosemary
1/4 cup extra light olive oil
2 tablespoons balsamic vinegar
sea salt and freshly ground black pepper, to taste
* If you would like to add some heat try a sprinkle of red pepper flakes

Directions
1 – Preheat oven to 475 degrees F (245 degrees C).
2 – In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
3 – In a small bowl, stir together cumin, thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
4 – Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Ohio Festivals September 7th-10th, 2017

September 6, 2017 at 5:25 AM | Posted in Festivals | Leave a comment
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September 7-9, 2017
Marion Popcorn Festival
Marion, Ohio
Marion County is one of the top popcorn producing counties in the world. Festival has top name entertainment, golf & bowling tournaments, porpcorn cooking contest, and the Orville Redenbacher Parade. Visit the popcorn museum while you’re in town. Attendance: 250,000+
http://www.popcornfestival.com/

 

September 8-9, 2017 Lithopolis Honeyfest – Lithopolis, Ohio
Enjoy a fascinating day of unique attractions – honey bee beards; honey in a variety of flavors, colors and textures; and an array of products direct from the hive. Watch honey being extracted from the comb and the State Apiarist demonstrate a hive inspection. Meet the American Honey Princess, Ohio beekeepers and explore beekeeping equipment hands-on. See a real queen bee and her colony up close under the glass of an observation hive. Buzz over to the food court for scrumptious honey-made food and sample mead at the wine tasting tent. Grab a honey brew at the beer garden and enjoy a treat from the Honey Bake-Off sale. Live music on two stages, arts & crafts, and watch the kids have fun creating their own crafts at The Gilmore Group’s Busy Beehive.
http://www.lithopolishoneyfest.com/

 

September 8-10, 2017 44th Annual Mantua Potato Festival
Mantua, Ohio
Join us for the annual Mantua Potato Festival. We will have many activities, contests and exhibits planned throughout the weekend. We are also looking for volunteers and committee members. Thank you to all that have supported us in the past, and we look forward to seeing you all at the Festival!
http://www.mantuapotatofestival.org/

 

September 8-10, 2017 Clinton County Corn Festival – Wilmington, Ohio
A family fun event held the weekend after Labor Day every year! Started in 1977 by the Antique Power Club. It is held at the Clinton County Fairgrounds in Wilmington, Ohio. We feature many activates for all ages! Whether you come for the continuous entertainment on our sound stage, games in our special events area, various tractor and antique displays, crafts and antiques, or THE FOOD it is sure you’re going to have a blast!!
http://www.cornfestivalonline.com/

 

September 8-10, 2017 Italian Fall Festa – Kettering, Ohio
A weekend of great Italian food, wonderful Italian music, good friends, and a fun game of Bocce on the beautiful, spacious, shaded grounds of Bella Villa! Dinners, Meatball Madness 5K and spaghetti eating contest.
http://www.italianfallfesta.com/

One of America’s Favorites – New England Boiled Dinner

August 28, 2017 at 5:34 AM | Posted in One of America's Favorites | 2 Comments
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New England boiled dinner is the basis of a traditional New England meal, consisting of corned beef or a smoked “picnic ham” shoulder, with cabbage and added vegetable items, often including potato, rutabaga, parsnip, carrot, white turnip, and onion. With a beef roast, this meal is often known simply as corned beef and cabbage. A similar Newfoundland dish is called a Jiggs dinner.

New England boiled dinner

New England boiled dinner is a traditional meal on St. Patrick’s Day. Ireland produced a significant amount of the corned beef in the Atlantic trade from local cattle and salt imported from the Iberian Peninsula and southwestern France. Coastal cities, such as Dublin, Belfast, and Cork, created vast beef curing and packing industries, with Cork producing half of Ireland’s annual beef exports in 1668. Most of the people of Ireland during this period consumed little of the meat produced, in either fresh or salted form, due to its prohibitive cost. In the colonies the product was looked upon with disdain due to its association with poverty and slavery.

Corned beef was used as a substitute for bacon by Irish-American immigrants in the late 19th century. Corned beef and cabbage is the Irish-American variant of the original Irish dish of bacon and cabbage.

A “picnic ham” shoulder consists of the cured and smoked primal pork shoulder, which is cut from the lower portion of a hog’s foreleg still containing the arm and shank bones. The meat is then boiled with root vegetables for several hours or until it is tender. The resulting meat does not taste similar to a traditional ham.

Corned beef is prepared before the actual cooking of the meal by seasoning a cut of beef with salt (large grains of salt were known as corns) and spices and the natural meat juices. This meat is then placed whole, like a rump or pot roast into a crock pot, which in olden times was a ceramic pot over a fire, filled with cabbage and carrots, and, when available, red potatoes. However, after Luther Burbank’s alteration of potatoes, the potatoes were chopped when placed in the pot. Rutabaga or turnips are also common ingredients. This meal can be left in a crock pot all day but must be kept in the naturally humid environment of cooking meat. Corned beef and cabbage is often served as a whole meal.

Smoked shoulder is an exceptionally salty cut of meat. Two different methods of preparation are commonly used to decrease the amount of salt in the meat. In the first method, the meat is placed in a pot and soaked in a refrigerated cold water bath for one day prior to cooking. During the soak, the water is changed several times. The pot of meat and water is then boiled on the stovetop until the meat is tender. In the second method, the meat is placed in cold water and brought to a boil. The boiling water is then poured off, replaced with fresh cold water, and the ham is brought to a boil again. This process can be repeated several times, as deemed appropriate by the chef, before the meat is allowed to cook. A combination of both methods is also acceptable. This is a very easy meal to cook, as the salt and flavor of the meat require no additional seasonings. The ham generally must boil for several hours until it is ready to eat. The vegetables are placed in the pot and boiled with the meat; however, some chefs prefer to place them in the ham’s water after the meat has been removed to avoid overcooking.

Common condiments include horseradish, mustard, and cider vinegar.

 

 

Cumin Spiced Pork Tenderloin w/ Slow Cooker Parmesan Potatoes and Green Beans

August 8, 2017 at 5:11 PM | Posted in Pork, pork tenderloin, potatoes | Leave a comment
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Today’s Menu: Cumin Spiced Pork Tenderloin w/ Slow Cooker Parmesan Potatoes and Green Beans

 

 

I had a Scrambled Egg and a toasted slice of Aunt Millie’s Light Whole Grain Bread. I topped the Egg with a sprinkle of Sargento Reduced Fat Shredded Sharp Cheese. Also had a cup of Bigelow Decaf Green Tea. I’m not sure but I may be coming down with a cold, a Summer cold (blah). Hopefully I’ll be up and feeling better by tomorrow. I went to Walgreen’s and picked up something to take in case it is a cold. After that a day of bed rest! For Dinner tonight I prepared a Cumin Spiced Pork Tenderloin w/ Slow Cooker Parmesan Potatoes and Green Beans.

 

 

I purchased the Simple Truth Pork Tenderloin from Kroger yesterday, 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 Cumin Spiced 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! The other “White Meat” sure is good!

 

Tried a new Potato Recipe, Slow Cooker Parmesan Potatoes. Got the idea from several similar recipes. I’ll need; 1 pound Baby Gold Potatoes (halved), 1⁄4 cup Water, 2 tablespoons Extra Light Olive Oil, 2 tablespoons Blue Bonnet Light Butter, 1/2 teaspoon dried Oregano, 1/2 teaspoon dried Basil, 1/2 teaspoon dried Dill, Sea Salt and freshly Ground Black Pepper (to taste), 1/4 cup Kraft Reduced Fat Grated Parmesan, and 2 tablespoons chopped fresh Parsley leaves.

 

 

 

To prepare them; Line your Slow Cooker or Crock Pot with a disposable plastic liner. Lightly coat the plastic liner with nonstick spray. Add water. Place potatoes, olive oil, butter, oregano, basil and dill into the slow cooker; season with salt and pepper, to taste. Cover and cook on low heat for 4-5 hours, you can also cook them on high heat for 2-3 hours. When they are fork tender serve them immediately, sprinkle with Parmesan and garnished with parsley. These came out incredible, another one of those Keeper Recipes! Plus easy clean up using the slow cooker liners.

 

 

 

I also cooked some more of the fresh Green Beans. I love beans, but they are even better when fresh. I also baked a loaf of Pillsbury French Bread. For Dessert later a bowl of Skinny Pop – Pop Corn and a can of Coke Zero to drink.

 

 

 

 

 

 

SLOW COOKER PARMESAN POTATOES

INGREDIENTS:

1 pound Baby Gold Potatoes, halved
1⁄4 cup Water
2 tablespoons Extra Light Olive Oil
2 tablespoons Blue Bonnet Light Butter
1/2 teaspoon dried Oregano
1/2 teaspoon dried Basil
1/2 teaspoon dried Dill
Sea Salt and freshly Ground Black Pepper, to taste
1/4 cup Kraft Reduced Fat Grated Parmesan
2 tablespoons chopped fresh Parsley leaves

DIRECTIONS:
1 – Line your Slow Cooker or Crock Pot with a disposable plastic liner. Lightly coat the plastic liner with nonstick spray. Add water. Place potatoes, olive oil, butter, oregano, basil and dill into the slow cooker; season with salt and pepper, to taste.
2 – Cover and cook on low heat for 4-5 hours or high heat for 2-3 hours, or until tender.*
3 – Serve immediately, sprinkled with Parmesan and garnished with parsley, if desired.

Soup Special of the Day………Black Bean Vegetable Soup

August 6, 2017 at 5:25 AM | Posted in soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is Black Bean Vegetable Soup. Loaded with vegetables and spices. Thank you to Nicky L. for sharing this recipe. Enjoy and Eat Healthy!

 

Black Bean Vegetable Soup

Ingredients
1 tablespoon extra light olive oil
4 gourmet Yukon potatoes, quartered and parboiled for 7 minutes
1 onion, chopped
1 clove garlic, minced
2 carrots, chopped
2 teaspoons chili powder
1 teaspoon ground roasted cumin
4 cups reduced sodium vegetable stock
2 (15 ounce) cans low sodium black beans, rinsed and drained
1 (8.75 ounce) can whole kernel corn
1/4 teaspoon ground black pepper
1 (14.5 ounce) can stewed tomatoes

Directions
1 – In large saucepan, heat oil over medium heat; cook potatoes, onion, garlic, and carrots, stirring occasionally, for 7 minutes or until potatoes and onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.
2 – Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 15 to 20 minutes or until carrots are tender.

Quick and Easy Grilled Vegetable Recipes

July 26, 2017 at 5:17 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its Quick and Easy Grilled Vegetable Recipes. Delicious and Diabetic Friendly recipes like; Chili-Roasted Potatoes, Grilled Vegetable Burrito, and Grilled Corn Salad. Find them all at one of my favorite recipe sites, Diabetic Living Online. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 

Quick and Easy Grilled Vegetable Recipes

Looking for a quick and easy side to go with your diabetes-friendly supper? Grilled vegetables are a tasty and healthy addition to any lunch or dinner. These yummy sides are super simple to prepare — just start the grill and the revamped veggies will be ready in no time!

 

Chili-Roasted Potatoes

Olive oil, chili powder, and a bit of salt and pepper — that’s all you need to pack these grilled veggies with flavor. Double-wrapping the potatoes in foil prevents the flavorful juices from leaking out when you turn over the foil packet on the grill……

 

Grilled Vegetable Burrito

This isn’t a boring burrito! Grilled sweet peppers, zucchini, portobello mushrooms, tomatoes, avocados, and more mingle in whole grain tortillas, making these sizzling wraps super satisfying. Who said grilled veggies could only be side dishes?…..

 

Grilled Corn Salad

Corn, spinach, cherry tomatoes, and fresh oregano make this savory salad a home gardener’s delight. If you don’t grow your own vegetables, shop at a local farmer’s market……

 

* Click the link below to get all the Quick and Easy Grilled Vegetable Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/side-dishes/quick-easy-grilled-vegetable-recipes

Wild Idea Buffalo Recipe of the Week – BUFFALO KIELBASA AU GRATIN CASSEROLE

July 19, 2017 at 5:23 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is BUFFALO KIELBASA AU GRATIN CASSEROLE. It’s made using Wild Idea Buffalo Uncured Smoked Kielbasa along with Potatoes, Cabbage, Onions, Apples, and more! All formed to make the perfect BUFFALO KIELBASA AU GRATIN CASSEROLE. You can fin d this recipe or purchase the Wild Idea Buffalo Uncured Smoked Kielbasa all at the Wild Idea Buffalo website. So Enjoy and Eat Healthy! https://wildideabuffalo.com/

 

BUFFALO KIELBASA AU GRATIN CASSEROLE

A perfect casserole for family diners or easy entertaining. (Makes 6 to 8 servings)

Ingredients:

1 – 12 oz. Uncured Smoked Kielbasa
3 to 4 lbs. – potatoes, par-boiled and chopped
¼ – cup olive oil
1 – small cabbage, sliced thin
1 – onion, sliced thin
2 – apples, peeled, cored and chopped
2 – cups white cheddar cheese, finely grated
¼ – cup vinegar
1 – tablespoon coarse mustard
3 – teaspoons salt
3 – teaspoon black pepper
2 – eggs, beaten
1 – pint heavy cream
2 – teaspoons caraway
2 – cups dark rye crackers crushed

Preparation:

1) Preheat oven to 475* Rack positioned on middle rack.
2) Place chopped potatoes in a bowl. Mix vinegar, mustard, 2 teaspoons salt and 1 teaspoon pepper together in separate bowl until incorporated and pour over potatoes. Toss.
3) Pour oil in bottom of heavy casserole pan and spread to cover. Spoon potatoes in pan and place in hot oven.
4) Allow potatoes to brown, turning as needed.
5) Remove from oven. Turn oven temperature down to 375*6) Toss sliced cabbage, onions and apples all together. Place mixture on top of potatoes and cover with grated cheese.
7) Top with sliced Buffalo Kielbasa.
8) Whip cream into beaten eggs with remaining salt and pepper. Pour over casserole.
9) Cover casserole and bake at 375 for 30 minutes. Remove casserole and continue to bake for 15 minutes.
10) Remove casserole from oven and turn oven to broil. Top casserole with crushed rye crackers and bake until crackers start to brown, about 7 minutes.
11) Remove from oven and allow to rest for 5 minutes.

Use a large spoon to dish up portions. Serve with crusty bread and additional mustard to pass.
https://wildideabuffalo.com/blogs/recipes/56236289-buffalo-kielbasa-au-gratin-casserole

 

 

14 oz. Wild Idea Buffalo Uncured Smoked Kielbasa

Our 100% Buffalo Kielbasa Sausage is and old world favorite, just like you would pick up at the neighborhood butcher. Lightly smoked and made from our 100% lean grass-fed buffalo, with no added nitrites; making it better for you, without compromising the taste. Great alone or use in your favorite casserole. 14 oz. rope.

Ingredients: Buffalo, Organic Spices:[Black Pepper, Coriander, Garlic Powder, Pure Cane Sugar, Salt] & Veg Stable {celery powder, sea salt, silicon dioxide (anti caking)}, water.
Encased in a natural pork casing.

http://buy.wildideabuffalo.com/products/polish-sausage

Soup Special of the Day!……Rustic Turkey Stew

July 16, 2017 at 5:40 AM | Posted in Jennie-O Turkey Products, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is Rustic Turkey Stew. It’s not a soup this week but a stew, Rustic Turkey Stew. Made with JENNIE-O® Premium Basted Bone-In Young Turkey Breast and JENNIE-O® Turkey Bacon along with red Potatoes, Carrots, Onions, Celery, Spices, and more! You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O website. Enjoy and Make the Switch. https://www.jennieo.com/

 

Rustic Turkey Stew
INGREDIENTS

3 tablespoons flour
½ teaspoon salt, if desired
½ teaspoon freshly ground black pepper
2 cups cooked, chopped JENNIE-O® Premium Basted Bone-In Young Turkey Breast
4 slices JENNIE-O® Turkey Bacon, cooked according to package directions and chopped
2 teaspoons minced garlic
2 (14-ounce) cans chicken broth
⅓ cup red wine, if desired
2 teaspoons dried thyme leaves
1¼ pounds small red potatoes, halved
2 cups baby carrots
1 cup sliced celery
1 cup small boiling onions, peeled
2 cups cremini or button mushrooms, halved

DIRECTIONS

1) Mist Dutch oven with cooking spray. In plastic bag, combine flour, salt and pepper. Add turkey, shaking to coat. Add turkey mixture to Dutch oven; cook 2 minutes, stirring occasionally. Transfer to bowl with bacon. Add garlic to Dutch oven; cook 1 minute.
2) Add broth, wine, and thyme leaves; bring to a boil. Stir in potatoes, carrots, celery, and onions; return to a boil. Reduce heat; cover and simmer 20 to 25 minutes or until vegetables are almost tender. Add mushrooms, turkey mixture, and bacon. Simmer 10 minutes or until thoroughly heated. Always cook to well-done, 165°F as measured by a meat thermometer.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories240
Protein18g
Carbohydrates28g
Fiber4g
Sugars6g
Fat4.5g
Cholesterol30mg
Sodium720mg
Saturated Fat1.5g
https://www.jennieo.com/recipes/148-rustic-turkey-stew

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