No-Cook Diabetic Meals

June 19, 2018 at 5:01 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 No-Cook Diabetic Meals like; Glass Noodle Salad with Peanut Sauce, Easy Loaded Baked Potatoes, and Curried Chicken Salad Wraps. Find these recipes and more all at the Diabetic Living Online website. Enjoy and eat Healthy in 2018!

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.

Glass Noodle Salad with Peanut Sauce
For an Asian-inspired meal that doesn’t require a skillet, try this veggie-loaded dish you can make in minutes. High in fiber and featuring a sweet-and-spicy dressing made with peanut butter, honey, crushed pepper, and ginger, this no-cook noodle salad is sure to satisfy……..

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………..

Curried Chicken Salad Wraps
In this wrap, we gave traditional chicken salad a healthful twist and a curry kick. If you prefer, serve the creamy medley in hollowed-out tomato shells……….

* Click the link below to get all the No-Cook Diabetic Meals


Kitchen Hint of the Day!

June 9, 2018 at 5:00 AM | Posted in Kitchen Hints | Leave a comment
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Thicken the stew……………

An easy method of thickening stews, soups, or creamed vegetables is to add a small amount of quick-cooking oats, a grated potato,or some instant potatoes. Never add flour directly, as it will clump. However, you can mix the flour with melted butter and add that mixture to your dish.

Healthy Onion Recipes

May 27, 2018 at 5:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Onion Recipes. Delicious and Healthy Onion Recipes like; Chicken and Sweet Potato Grill Packets with Peppers and Onions, Jambalaya Sausage Kebabs, and Slow-Cooker Beef Stew. Find these recipes and much more all at the EatingWell website. Enjoy and Eat Healthy in 2018!

Healthy Onion Recipes
Find healthy, delicious onion recipes including baked onion, onion rings and red onion recipes. Healthier recipes, from the food and nutrition experts at EatingWell.

Chicken and Sweet Potato Grill Packets with Peppers and Onions
Cook your whole meal in a packet on the grill with this easy veggie-loaded recipe. The Mexican-inspired seasoning makes the chicken and veggies taste great served with warm tortillas and your favorite taco toppings for a healthy dinner…………..

Jambalaya Sausage Kebabs
The classic flavors of jambalaya come together in these easy-peasy smoked sausage kebabs. Celery is one of the classic flavors in traditional jambalaya, so we included a pinch of celery seed in the marinade…………..

Slow-Cooker Beef Stew
Load the crock pot and go with this stew recipe that’s prepped in the morning and simmers all day so you’ll come home to a Sunday-worthy dinner (and your house smelling downright heavenly). Tender beef, melt-in-your-mouth potatoes and carrots in a rich broth—this could be the best and easiest beef stew you’ve ever made………….

* Click the link below to get all the Healthy Onion Recipes

One of America’s Favorites – Cheese Fries

May 21, 2018 at 5:02 AM | Posted in One of America's Favorites | Leave a comment
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Cheese fries

Cheese fries or cheesy chips (latter British English) are an American fast-food dish, consisting of french fries covered in cheese with the possible addition of various other toppings. Cheese fries are generally served as a lunch- or dinner-time meal. They can be found in fast-food locations, diners, and grills all across the United States, as well as the rest of the world.

The dish originated in the United States, although its exact birthplace is still widely disputed. Cheese fries have been said to grow in popularity in the United States after canned cheese products such as Cheez Whiz hit the U.S. markets in 1952. Don A. Jenkins is said to have invented a variation of the cheese fry (the chili cheese fry), at the age of 16, in Tomball, Texas. Another report claims that a young fry cook named Austin Ruse was the first to serve this dish while working at Dairy Queen in St. Charles, MO.

A common method of making cheese fries involves pouring melted cheese onto a plate of fries:

1 – Place uncooked french fries (cut or frozen) onto a greased baking pan
2 – Bake at 450°F for about 15 minutes (or until golden brown)
3 – In a separate bowl, mix melted cheese with preferred spices, meats, or vegetables
4 – Once french fries are out of the oven, pour the melted cheese onto the fries

Throughout the Southwest US, cheese fries are often covered in melted cheddar cheese, bacon bits, jalapeño slices, and chives, and served with ranch dressing. Alternately, they are also served as carne asada fries. In Philadelphia, pizza fries are topped with melted mozzarella and served with pizza sauce on the side, while “mega fries” are topped with cheddar (or sometimes Cheez Whiz) and mozzarella cheese and bacon. Usually served with a side of ranch dressing. In New York City, Long Island, and New Jersey, they are covered with American, mozzarella, or Swiss cheese, then melted. In New Jersey and certain New York City diners, Disco Fries are served with mozzarella and brown gravy. In other parts of the US, nacho cheese is often used, especially in snack stand-type settings.

Chili cheese fries

Chili cheese fries are topped with chili con carne. The cheese is usually either American or cheddar. In Cincinnati, Ohio, they use their own Cincinnati chili for their chili cheese fries at the local chili restaurants. In New

Mexico, they use New Mexican chile for their chili cheese fries, often adding chopped lettuce, tomato, and olives as garnish.

In Ireland, a variation called “taco fries” consists of fresh cut chips covered in sub sauce and shredded cheddar. Piled on top of the cheese are ground beef, tomato, peppers, onions, and various seasonings. In Bulgaria, a common side dish offered in most restaurants consists of French fries, topped with grated or crumbled sirene. In the Netherlands a dish named ‘kapsalon’ is served as fast food. This consist of fries covered with cheese, salad, and shawarma or doner kebab. It is often consumed with large amounts of garlic sauce or chili sauce.

Animal Fries’ consisting of cheese, grilled onions, and spread on a regular order of fries at In-N-Out Burger, part of their “secret” menu

In the United Kingdom, chips and cheese are often served in pubs. Preparation includes the pouring of cheddar sauce over chips or sprinkling cheddar over chips and then putting the dish under a grill. A variation adds beef gravy on top.


Healthy Asparagus Recipes

May 20, 2018 at 5:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Asparagus Recipes. Delicious and Healthy Asparagus Recipes like; Skillet Gnocchi with Shrimp and Asparagus, Potato, Asparagus and Mushroom Hash, and Gorgonzola and Asparagus Flan. Find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2018!

Healthy Asparagus Recipes
Find healthy, delicious asparagus recipes including grilled, roasted and steamed asparagus. Healthier recipes, from the food and nutrition experts at EatingWell.

Skillet Gnocchi with Shrimp and Asparagus
The gnocchi cooks right in the skillet, along with shrimp, shallots, asparagus and Parmesan cheese, in this gnocchi recipe. Look for shelf-stable gnocchi near other pasta. Serve with baby arugula salad with vinaigrette and a glass of pinot grigio……….

Potato, Asparagus and Mushroom Hash
Made with asparagus, roasted red pepper and mushrooms, this hash has a fresh and light, springtime taste. Serve with hearty whole-grain toast and an egg or two on top………..

Gorgonzola and Asparagus Flan
Flan gets a savory treatment in this decadent vegetarian appetizer recipe. Sweet-salty gorgonzola dolce, crème fraîche, asparagus and eggs melt together into a delicious custard. Serve with crusty bread and dry Italian Gavi di Gavi white wine.

* Click the link below to get all the Healthy Asparagus Recipes

Kitchen Hint of the Day!

May 18, 2018 at 5:00 AM | Posted in Kitchen Hints | Leave a comment
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Thank you to Glenna for passing this hint along………..

To keep potatoes from budding, place an apple in the bag with the potatoes.

“Meatless Monday” Recipe of the Week – Spanish Potato Skillet

May 7, 2018 at 5:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Spanish Potato Skillet. If you’re a Potato Lover like myself you’ll love this week’s recipe of Spanish Potato Skillet! White Potatoes, Onions, Eggs, Salt, Pepper, Hot Red Pepper Sauce, and Flat Leaf Parsley make up this Dish. Where’s the Meat? Who cares! It’s from one of my favorite Recipe Sites, the CooksRecipes website which has a huge selection of recipes to please all tastes and cuisines. Enjoy and Eat Healthy in 2018!

Spanish Potato Skillet

Recipe Ingredients:
1 1/3 pounds unpeeled potatoes, such as round reds or long whites (about 4 medium) cut into 1/8-inch thick slices
1/4 cup olive oil
1 large onion, thinly sliced
4 large eggs
1 1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Several drops hot red pepper sauce
Chopped fresh flat-leaf parsley or chives (optional)

Cooking Directions:
1 – Put the potatoes into a large saucepan with enough salted water to cover. Bring to a boil over high heat. Reduce the heat; cover and simmer for 8 minutes or until the potatoes are tender. Drain well.
2 – Meanwhile, heat half of the oil in a large nonstick skillet over medium heat. Add the onion and sauté for 6 to 8 minutes, or until soft and golden; remove from heat.
3 – Beat the eggs, salt, black pepper and hot pepper sauce in a large bowl.
4 – Add the onion and potatoes to the eggs, tossing until mixed well. (It’s okay if some of the potato slices break.)
5 – Preheat the broiler.
6 – Heat the remaining oil in the same skillet over medium-high heat. Spread the potato mixture evenly and press it down lightly. Reduce the heat to medium and cook for about 4 minutes, or until bottom is golden brown, shaking the pan back and forth once or twice.
7 – Place the skillet under the broiler. (If the skillet handle is not oven-proof, wrap it in triple thickness of aluminum foil before placing it in the oven.) Broil 4 to 5 inches from the heat for 2 to 3 minutes or until the eggs are set. Watch carefully! Sprinkle with parsley. Cut into wedges; serve hot or warm.
Makes 4 servings.

Kitchen Hint of the Day!

April 25, 2018 at 5:00 AM | Posted in Kitchen Hints | Leave a comment
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Potato storage……………….

It’s best to purchase potatoes in bulk bins – not in bags, which make it hard to determine which are bruised. If you store fresh ginger with potatoes it will help keep them fresh longer. Half an apple stored with potatoes will stop the sprouting by absorbing moisture before the potato does.

Soup Special of the Day……….Hearty Turkey Tuscan Soup

April 8, 2018 at 5:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | 2 Comments
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This week’s Soup Special of the Day is – Hearty Turkey Tuscan Soup. It’s from the Jennie – O Turkey website. You’ll be using JENNIE-O® Lean Turkey Kielbasa to make the soup along with; Garlic, Potatoes, and fresh Baby Spinach. At the Jennie – O site you’ll find a huge selection of delicious and healthy recipes, so check it out today! Enjoy and Make the SWITCH in 2018!

Hearty Turkey Tuscan Soup
Take your taste buds to Tuscany with this savory Italian soup recipe. Simmer garlic, potatoes, fresh baby spinach and lean turkey Kielbasa together for a perfect comfort food that’s ready in 60 minutes.

1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
¼ teaspoon crushed red pepper flakes
5 cups diced peeled potatoes
6 cups water
3 tablespoons reduced sodium chicken bouillon granules
1 (12-ounce) package JENNIE-O® Lean Turkey Kielbasa, halved lengthwise and cut into ½ -inch half-moons
1 cup fresh baby spinach, coarsely chopped

1) In Dutch oven or large pot, heat olive oil over medium heat. Add onion. Cook 5 minutes, stirring frequently. Add garlic and red pepper flakes. Cook 1 minute. Add potatoes, water and bouillon. Bring to a boil. Reduce heat to low and simmer 10 to 15 minutes or until potatoes are tender.
2) Working in batches, if necessary, transfer half the soup to a blender. Puree. Return to pot. Add kielbasa and spinach. Simmer 5 minutes or until thoroughly heated.


Calories 320
Protein 16g
Carbohydrates 35g
Fiber 5g
Sugars 5g
Fat 11g
Cholesterol 45mg
Sodium 870mg
Saturated Fat 3g

Freshwater Shrimp and Seasoned Grouper w/ Artisan Seasoned Petite Potatoes, Cut Italian Green Beans……

March 24, 2018 at 5:04 PM | Posted in fish, seafood, shrimp | Leave a comment
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Today’s Menu: Freshwater Shrimp and Seasoned Grouper w/ Artisan Seasoned Petite Potatoes, Cut Italian Green Beans, and Baked Multi Grain Bread




For Breakfast this morning I Scrambled a couple of Eggs, fried 2 Johnsonville Turkey Breakfast Sausage Links, toasted 2 slices of Aunt Millie’s Light Whole Grain Bread, and a cup of Bigelow Decaf Green Tea. We ended up with around 3″ of snow which should melt tomorrow, 49 degrees for a high. I wanted to prepare Dad a good meal tonight. Hospice is putting him in a rehab unit for 5 days to give us a bit of a break as it’s a full time job taking care of him. And we do need the reset. Me and Mom are just beat! We’ll be looking for full time placement in the upcoming days and weeks. So for Dinner tonight I prepared Freshwater Shrimp and Seasoned Grouper w/ Artisan Seasoned Petite Potatoes, Cut Italian Green Beans, and Baked Multi Grain Bread.




While at Kroger earlier I picked up some of the huge Freshwater Colossal Shrimp, I cleaned them and put them in the fridge until needed for Dinner tonight. To prepare these I’m using McCormick Golden Dipt Cracker Meal Seafood Fry Mix.





Poured about 1/4 inch of Extra Light Olive Oil into large skillet. Heated the oil to 350°F on medium heat. I then took a 1/2 cup of the Cracker Meal Mix in a Hefty Zip Lock Plastic Bag. Take the peeled shrimp, 3 at a time and place them in the bag and shake until Shrimp had a nice coating on them. Had all the Shrimp coated I then began to fry them. Frying them about 3 minutes the shrimp, a few pieces at a time, in the hot oil until light golden brown turning after 1 1/2 minutes. Drain on paper towel lined plate . Love using the McCormick Cracker Meal Mix, nice light crust and seasoning.


I love my Fish and Seafood, especially this Florida Gulf Coast Grouper that my friends bring me from Florida. They just dropped off a big bag of Fish caught in the Florida Gulf! I had a fillet of it in the freezer, laid it in the fridge overnight to thaw. To prepare the fillets I first rinsed it off in cold water and patted dry with a paper towel. I then cut the fillet into 3 pieces. Next I seasoned them with just a bit of Sea Salt and put the fillets in a Hefty Zip Plastic Bag where I then added the Zatarain’s Seafood Breading Mix Seasoning. Shook until the fillets were well coated. Shook off the excess. Then got out the good ole Cast Iron Skillet out, sprayed it with a light coat of Pam Cooking Spray and added a tablespoon of Extra Light Olive Oil. Heated the skillet on medium heat. When the skillet was ready I added the Grouper Fillets, frying about 3 1/2 minutes per side until golden brown. Grouper is so meaty and flavorful. A perfect pairing for the Shrimp!


For one side I tried a new one, Private Selection Petite Potatoes Herbes De Provence in Artisan Seasoning Blend. I seen these at Kroger a couple of days ago, and being a Potato Lover I had to try them! They are similar to the Little Potato Co. Potatoes that I prepare. It comes in a microwavable tray. Just heat in microwave for 5 and 1/2 minutes. Next add a 1 tablespoon of Extra Light Olive Oil and then the Seasoning Packet. Stir and serve! They turned out piping hot and delicious, really like the Seasoning provided.



Then I also heated up a can of Allens Cut Italian Green Beans. So 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 had also baked a loaf of RiverRoad Bake House Multi Grain Oval Loaf Bread. This has become the family’s favorite Baked Bread. Plus I love having Bread every meal and Crusty Bread with Pasta Dishes. For dessert later a bowl of Skinny Pop – Pop Corn with a Diet Dr. Pepper to drink.




Grouper – Firm texture, white meat with large flake and a mild flavor. Extra lean fish.

Nutritional values for approximately 4 ounces (114 grams) of raw, edible portions
* Calories 110
* Calories From Fat 20
* Total Fat 2 g
* Saturated Fat 0 g
* Cholesterol 55 mg
* Sodium 65 mg
* Total Carbohydrates 0 g
* Protein 23 g

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