Kitchen Hint of the Day!

June 25, 2017 at 5:29 AM | Posted in Kitchen Hints | Leave a comment
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Cut cooking time…..

 

By simply microwaving hard veggies like potatoes and pumpkin for five to eight minutes before putting them in the oven, a lot of time is saved roasting them in the oven.

Kitchen Hint of the Day!

June 22, 2017 at 5:10 AM | Posted in Kitchen Hints | Leave a comment
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One Potato, two Potato,……

 

One medium-sized (5.3oz) skin-on potato has:
* Just 110 calories.
* No fat, sodium or cholesterol.
* Nearly half your daily value of vitamin C.
* More potassium than a banana.
* A good source of vitamin B6.
* Fiber, magnesium and antioxidants.
* Resistant starch.

No-Cook Diabetic Meals

June 20, 2017 at 5:46 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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from the Diabetic Living Online website its No-Cook Diabetic Meals. Delicious and Diabetic Friendly recipes like; Easy Loaded Baked Potatoes, Citrus Chicken Salad, and Crab, Avocado, and Watercress Sandwiches. Find these and more all at the Diabetic Living Online website. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 

No-Cook Diabetic Meals

What do you do when your stomach is rumbling but you just don’t feel like cooking? Turn to these yummy no-cook meals! These easy recipes will satisfy and require only a little chopping, stirring, or mixing.

 

Easy Loaded Baked Potatoes

No need to heat up your oven for this delicious meal: All you need for these baked potatoes is a few minutes and a microwave. Top the tater with cheesy broccoli and cottage cheese for a dinner that’s ready in no time……

 

Citrus Chicken Salad

This garden-fresh spinach salad is a terrific way to use up leftover chicken. Next time you’re cooking chicken breasts, add an extra piece or two so there’s some left for this recipe……

 

Crab, Avocado, and Watercress Sandwiches

Ditch the plain old tuna salad sandwich for this smooth and creamy alternative. No watercress at the supermarket? Use fresh spinach leaves instead…….

 

* Click the link below to get all the No-Cook Diabetic Meals
http://www.diabeticlivingonline.com/diabetic-recipes/main-dishes/no-cook-diabetic-meals

“Meatless Monday” Recipe of the Week – Potatoes and Collard Greens with Vegan Sausage

June 19, 2017 at 5:31 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Potatoes and Collard Greens with Vegan Sausage. Potatoes and Greens served with a Tofurkey or Field Roast vegan sausage! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a large selection of recipes of all cuisines. Check it out today. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

Potatoes and Collard Greens with Vegan Sausage

Greens often come out on top of healthy food lovers’ must-eat lists. The dark leafy greens are still crave-worthy in March, until such time as the lighter and leafier spring greens arrive.

 

Recipe Ingredients:

4 medium-large Yukon gold or red-skinned potatoes
1 large sweet potato
2 tablespoons extra-virgin olive oil
3 to 4 cloves garlic, minced
1 good-sized bunch collard greens or kale
2 links Tofurkey or Field Roast vegan sausage, cut into 1/2-inch-thick slices
1/4 cup dry white wine or water
Leaves from 2 sprigs fresh rosemary, or 1 to 2 teaspoons dried rosemary leaves, to taste
1 teaspoon sweet paprika
1/4 teaspoon dried hot red pepper flakes, or to taste
Salt and freshly ground pepper to taste

 

Cooking Directions:

1 – Cook, bake, or microwave the potatoes and sweet potatoes until they can be pierced with a fork but still firm. When cool enough to handle, cut in half lengthwise, then cut into 1/2-inch-thick half circles.
2 – Cut away the thick midribs from the greens and cut the leaves in half lengthwise. Rinse well, then, stacking several leaves at a time, cut them into strips.
3 – Heat 2 tablespoons of the oil in a large skillet. Add the garlic and sauté over low heat until golden.
4 – Add the potatoes, collards, sausage, and wine. Turn the heat up to medium high and cook, stirring frequently, until the collards are bright green and tender-crisp and the potatoes and sausage are touched with golden spots here and there.
5 – Sprinkle in the rosemary, paprika, and red pepper flakes and cook for two to three minutes longer, stirring frequently. Season with salt and ground black pepper and serve.
Makes 4 to 6 servings.

http://www.cooksrecipes.com/mless/potatoes_and_collard_greens_with_vegan_sausage_recipe.html

Kitchen Hint of the Day!

June 4, 2017 at 4:56 AM | Posted in Kitchen Hints | Leave a comment
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Too much salt…….

 

 

If stew is too salty, add raw cut potatoes and discard once they have cooked and absorbed the salt.

Mettwurst on Bun w/ Spaetzle with Sage

May 30, 2017 at 4:55 PM | Posted in Bluegrass Brats and Metts | Leave a comment
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Today’s Menu: Mettwurst on Bun w/ Spaetzle with Sage

 

 

For Breakfast this morning I a alfresco Apple Maple Chicken Sausage Breakfast Patty. I found more of these at Meijer the other day and picked a few of the packages up. I love making these and making them into a Breakfast Sandwich. I fried the patty for 8 minutes and as that was cooking I toasted a Healthy Life Whole Grain English Muffin. Along with my Breakfast Sandwich I had that morning cup of Bigelow Decaf Green Tea. Partly sunny with a passing shower, 77 degrees. After I had Breakfast I went up to McDonald’s and picked up Breakfast for Mom and Dad. Later in the day I went to Home Depot, I’m still getting estimates and picking out back splash tiles for the kitchen. Back home did a few things around the house. For dinner tonight a little German Cuisine flair tonight, Mettwurst on Bun w/ Spaetzle with Sage.

 

 

 

I came across some Bluegrass Lean Mettwurst while at Jungle Jim’s Market and grabbed a couple of packages of it. I froze one package and kept the other one in the fridge, and having them for Dinner tonight.

 

 

 

 

 

 

 

To prepare them I used a medium size skillet and added the Metts. I then added water to the pan, just enough water to cover about a 1/4 of Mett. Turned the heat on medium and covered the pan. I turned the Metts frequently to get a nice even cook on them. When the water had boiled down I cooked them an extra 3 minutes to brown them. They turned out fantastic, nice and meaty! I served it on a Healthy Life Whole Grain Hot Dog Bun topped with French’s Spicy Brown Mustard.

 

 

 

 

To go with my Mett I prepared some Maggi Spaetzle (Authentic German Dumplings). I make these from time to time, really enjoy them. To prepare them I followed the package cooking instructions; brought 4 quarts of water to a boil in a large saucepan. Stirred in the Spaetzle; boiled uncovered, for about 27 minutes (until tender). Drained it and set aside. Then melted 2 tablespoons of Blue Bonnet Light Butter over medium heat. Added 2 tablespoons of Dried Rubbed Sage and 1 Clove Minced Garlic. Added that to the finished Spaetzle and stirred until well mixed. Seasoned it with Sea Salt and Ground Pepper and served. Comes out so flavorful and Dumplings are so tender. Makes one excellent side dish. Something a little different, a very good dinner tonight!

 

 
Bluegrass Deliciously Lean Mettwurst
* 65% Less Fat
* 42% Fewer Calories
* 25% Less Sodium
*No MSG
* Gluten Free

Deliciously Lean Mettwurst
This Mettwurst is targeted at the consumer that is
into a healthier lifestyle. It is skinless and fully
cooked.

Nutrition Facts
Serving Size 1 link (66g)
Servings Per Container 6
Amount Per Serving
Calories 100 Calories from Fat 50
% Daily Value*
Total Fat 6g 9%
Sat. Fat 2g 10%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 590mg 25%
Total Carbohydrate 4g 1%
Dietary Fiber 0g 0%
Sugars 2g
Protein 9g

 
Maggi: Authentic German Dumplings
You and maggi make great meals. Enjoy maggi spaetzle as a satisfying main course or as a delicious side dish To accompany your favorite meal. Tastes great with chicken or beef. Recipes for: creamy spaetzle with sage; spaetzle, ham & mushrooms; And, cheese & onion SPAETZLE.

Nutrition Facts
Serving Size 46 G
Servings Per Container 6
Amount Per Serving
Calories 170 Calories from Fat 10
% Daily Value*
Total Fat 1 G 2
Saturated Fat 0 G
Trans Fat 0 G
Cholesterol 30 Mg 10
Sodium 350 Mg 14
Total Carbohydrate 32 G 11
Dietary Fiber 2 G 7
Sugars 1 G
Protein 6 G

One of America’s Favorites – Potato Cakes

May 29, 2017 at 5:19 AM | Posted in One of America's Favorites | Leave a comment
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A pair of potato cakes

Potato scallop a term that is sometimes applied to various different food preparations using potatoes.

 

 

 

 
Hashed potatoes
In parts of England, the term can refer to a patty of hashed potatoes, a kind of hash brown. These are available pre-made and frozen in supermarkets and are served by many restaurants, such as fast food stands, often as part of the breakfast menu. It can also refer to a sort of potato pancake.

Best eaten warm, with baked beans, as part of a full English breakfast.

 
Mashed potatoes
Another variant popular in the United Kingdom is prepared from cold mashed potatoes and fresh eggs. The two ingredients are combined together, then fried until crispy on the outside.

 
Scallops

American potato cakes, also referred to as a potato patties

In Australia and England potato cakes in the form of thin slices of potato, battered and deep-fried, are commonly sold in fish and chip shops and takeaway food shops. The terminology used in Australia differs from state to state. In New South Wales, Queensland, and the ACT they are usually referred to as “potato scallops”, or simply as “scallops” (to avoid confusion, scallops eaten as seafood may be known as “sea scallops”. In Tasmania and Victoria, the term “potato cakes” is used, while in South Australia and Western Australia “potato fritter” is most common.

Potato scallops originate from central England and are common in fish and chip shops there. This variant is normally a thin slice of potato, dipped in batter and deep fried, with no additional flavoring added except salt and vinegar. This type of “potato scallop” is also found in New Zealand fish and chip shops, however it is referred to as a potato fritter, not scallop. More commonly in New Zealand, a potato cake is made from either mashed or grated potato and is not covered in batter or deep fried. Hash browns, which are also widely available, are distinctly different. In Scotland what are known as potato cakes in Australia are known as potato fritters and are of the same type as the English variant. They are very common in fish and chip shops and are often the cheapest item on the menu.

The term may refer to a preparation of mashed potatoes baked in the form of pie or a scallop made using potatoes or potato flour.

 
Tattie scones

U.S. potato cake

Scottish tattie scones and Lancashire potato cakes are made from mashed or reconstituted potato and flour and baked on a griddle. They are typically served fried with breakfast or as a snack with butter or margarine, although they are often served with other toppings such as baked beans, scrambled eggs, garlic butter or tomato ketchup.

 

 

 

 
Irish potato cakes
Irish potato cakes are typically made from mashed potato and flour or baking soda, and are usually fried. This is not the same dish as boxty, because boxty is made using raw potatoes whereas potato cake is made using cooked potatoes. In Ireland, potato cakes are typically known as potato bread, or spud bread, and are served in traditional breakfasts along with soda bread and toast.

 

Low-Carb Breakfast Recipes

May 25, 2017 at 4:52 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its Low-Carb Breakfast Recipes. Start your day off with these delicious and diabetic friendly recipes. Recipes including; The Quick and Easy Omelet, Sugar-and-Spice Biscuits, and Mushroom Scrambled Eggs. Find them all at one of my favorite recipe sites, Diabetic Living Online. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 

 

Low-Carb Breakfast Recipes

Whether you crave a homemade muffin, a brunch dish for company, or crisp hash browns, you’ll find it in this collection of diabetic breakfast favorites, most with carb counts of 20 grams or less per serving.

 

 

The Quick and Easy Omelet

Fresh herbs, spinach, and a simple red pepper relish elevate the look, taste, and nutrients of a plain omelet. Like most egg dishes, the protein level is high (16 grams per serving) and the carb count is low (7 grams)…….

 
Sugar-and-Spice Biscuits

When you want to impress your guests and stay on track with your diet, give these biscuits a try. There’s enough cinnamon-sugar to satisfy any sweet tooth, yet each serving has just 18 grams of carb……

 
Mushroom Scrambled Eggs

With 11 grams of protein, this easy-fix breakfast is a great way to start your day. The nonstarchy veggies — mushrooms, green onions, and tomatoes — add flavor and color without contributing a lot of carbs……..

 
* Click the link below to get all the Low-Carb Breakfast Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/breakfast/low-carb-breakfast-recipes

Catfish Nuggets w/ Hash Browns and Cut Green Beans

May 17, 2017 at 4:54 PM | Posted in fish, Simply Potatoes | Leave a comment
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Today’s Menu: Catfish Nuggets w/ Hash Browns and Cut Green Beans

 


No Breakfast or even Green Tea this morning! I’ve been fasting since 10:00 last night. I had to be at my Family Doctor this morning at 8:15 for my 4 month check up for sugar, cholesterol, etc. I’ll have the results in about 5 days they say. Hopefully I’ll get a good report on all. I also did the Cologaurd test for Colon Cancer. Another beautiful day out, 86 and mostly sunny but a bit humid. Ran a couple of errands for Mom later in the day. Still not sure if Dad is going to make it or not. We may have to put him in assisted living, he’s so weak at times. Just praying for the best. For dinner tonight I prepared Catfish Nuggets w/ Hash Browns and Cut Green Beans.

 

Picked up the Catfish Nuggets at Kroger yesterday. To prepare them I rinsed the Catfish Nuggets off in cold water and patted dry with a paper towel. Seasoned them with Sea Salt. Then put them in a Hefty Plastic Storage Bag and added Zatarain’s Crispy Southern Fish Fri Breading Mix, shook the bag until all the Nuggets were coated. Then pan fried them in a medium size skillet in Extra Light Olive Oil. Fried each side about 3 1/2 minutes, until a golden brown. The Zatarain’s Crispy Southern Fish Fri is perfect for the Catfish, great flavor and the Nuggets were good size and meaty. You can bake Catfish but for me you just can’t beat frying Catfish. I love using all these Zatarain’s Products!

 

Simply Potatoes Hash Browns

For one side I prepared some Simply Potatoes Hash Browns, which I always use when making Hash Browns. Fried them in Extra Virgin Olive Oil and seasoned them with Sea Salt, Ground Pepper, and Parsley. Just love Potatoes with Fish. I also heated up a can of Del Monte Low Sodium Cut Green Beans. For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 
Simply Potatoes Shredded Hash Browns

Simply Potatoes Shredded Hash Browns fry up perfectly to a crisp, golden brown because they’re made from quality potatoes. They’re always fresh, never frozen so you’ll never have to worry about freezer burn. Fresh, delicious potatoes mean you never have to sacrifice great homemade taste.

Ingredients:Simply Pot
Potatoes, Dextrose, Disodium Dihydrogen Pyrophosphate (Added to Maintain Color), Potassium Sorbate And Sodium Bisulfite (Added to Maintain Freshness).

Nutrition Facts
Serving Size 78 G
Servings Per Container 7
Amount Per Serving
Calories 70
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 55 Mg 2
Total Carboydrate 16 G 5
Dietary Fiber <2 G 8
Sugars 0 G
Protein 1 G
http://www.simplypotatoes.com/products/productview.cfm?prid=34

Diabetic Dish of the Week – Bayou Cajun Fries

May 16, 2017 at 4:56 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is Bayou Cajun Fries. Came across a delicious and Diabetic Friendly recipe at the Diabetes Self – Management website that I wanted to pass along for this week’s recipe, Bayou Cajun Fries. A perfect side for your Burgers or Hot Dogs. They are only 91 calories and 16 net carbs per serving! At the Diabetes Self – Management site you’ll find a large selection of recipes, Diabetes Management tips and current news on Diabetes Care. It’s a great site so check it out today. https://www.diabetesselfmanagement.com/recipes/

 

 

Bayou Cajun Fries

Ingredients

Nonstick cooking spray
1 baking potato (6 ounces), scrubbed
1/2 teaspoon extra virgin olive oil
1/4 teaspoon paprika
1/4 teaspoon Cajun seasoning
1/8 teaspoons salt
Directions

1 – Preheat oven 475°F. Spray nonstick baking sheet with nonstick cooking spray.
2 – Cut potato lengthwise into 1/4-inch slices, then cut each slice into 1/4-inch strips. Place on prepared baking sheet. Drizzle with oil and sprinkle with paprika; toss gently to coat. Arrange potato strips in single layer (potatoes should not touch).
3 – Bake 5 minutes; stir and bake 5 minutes more or until potatoes are golden brown and tender when pierced with fork. Immediately sprinkle with Cajun seasoning and salt; toss gently to coat.

Yield: 2 servings. Serving size: 2/3 cup.

Nutrition Facts Per Serving:
Calories: 91, Carbohydrates: 18 g, Protein: 2 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 166 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/sides/bayou-cajun-fries/

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