It’s Chili, Chowder, or Stew Saturday – Broccoli and Potato Chowder

February 16, 2019 at 6:02 AM | Posted in diabetes friendly, Diabetes Self Management, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Broccoli and Potato Chowder. Made using Leeks, Potatoes, Corn, Green Chilies, Broccoli, and Spices. It’s only 280 calories per serving. It’s off the Diabetes Self Management website which has a huge selection of Diabetic Friendly Recipes. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Broccoli and Potato Chowder

Ingredients
1 can (about 14 ounces) fat-free reduced-sodium chicken broth
1 cup sliced leeks
1/2 cup cubed peeled potato
1/3 cup fresh or frozen corn
1 can (about 4 ounces) diced mild green chiles
3/4 teaspoon paprika
1 1/2 cups broccoli florets
3/4 cup evaporated skimmed milk
2 tablespoons all-purpose flour
Jalapeño pepper sauce (optional)

Directions
1 – In medium saucepan combine broth, leeks, potato, corn, chiles, and paprika. Bring to a boil. Reduce heat and simmer, covered, 10 to 15 minutes or until vegetables are tender. Add broccoli; simmer 3 minutes.

2 – Whisk milk into flour. Stir into vegetable mixture. Cook, stirring constantly, until soup comes to a boil and thickens slightly. Season to taste with pepper sauce, if desired.

Yield: 2 servings. Serving size: 2 cups chowder.

Nutrition Facts Per Serving:
Calories: 280 calories, Carbohydrates: 51 g, Protein: 19 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 3 mg, Sodium: 311 mg, Fiber: 5 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/broccoli-potato-chowder/

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Kitchen Hint of the Day!

February 13, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Potato Salad………

Next time you make potato salad lighten it up by using a mixture of light mayonnaise and yogurt for the dressing.

Diabetic Dish of the Week – BEEF RIBEYE AND ROOT VEGETABLES

February 12, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is – BEEF RIBEYE AND ROOT VEGETABLES. Beef Ribeye Roast served with Baking Potatoes, Sweet Potatoes, and Onions. The Dish is 406 calories and 24 net carbs per serving! It’s from another one of my favorite sites, the Diabetic Gourmet Magazine website. The Diabetic Gourmet site has a huge selection of Diabetic Friendly Recipes so check it out today! Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

BEEF RIBEYE AND ROOT VEGETABLES

Ingredients

1 beef ribeye roast, small end, (about 4 to 6 pounds)
2 tablespoons vegetable oil
3 to 4 medium baking potatoes, cut into quarters (about 4-1/2 cups)
2 large sweet potatoes, cut in half, then cut into quarters (about 4-1/2 cups)
4 to 5 small onions, cut in half (about 3 cups)

Seasoning:
3 tablespoons minced fresh rosemary or 1 tablespoon dried rosemary
6 cloves garlic, minced
1-1/2 teaspoons salt
1-1/2 teaspoons dry mustard
1-1/2 teaspoons cracked black pepper

Directions

1 – Heat oven to 350F. Combine seasoning ingredients; press 3 tablespoons mixture evenly onto all surfaces of beef roast. Combine remaining seasoning mixture with oil in large bowl; set aside.
2 – Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 350F oven 1-3/4 to 2 hours for medium rare; 2 to 2-1/2 hours for medium doneness.
3 – Meanwhile add vegetables to seasoning mixture in bowl; toss to coat. Transfer vegetables to metal baking pan. Place in oven with beef roast and roast 1-1/2 to 2 hours or until vegetables are tender, stirring once.
4 – Remove roast when meat thermometer registers 135F for medium rare; 150F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10F to reach 145F for medium rare; 160F for medium.)
5 – Carve roast into slices. Serve with vegetables.

Recipe Yield: Makes 8 to 10 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 403
Fat: 14 grams
Saturated Fat: 4 grams
Fiber: 3.7 grams
Sodium: 54 milligrams
Cholesterol: 91 milligrams
Protein: 41 grams
Carbohydrates: 28 grams
https://diabeticgourmet.com/diabetic-recipes/beef-ribeye-and-root-vegetables

Kitchen Hint of the Day!

February 12, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Save that water……..

Save leftover potato cooking liquid for baking or for thickening soups, stews or gravies. The starchiest water comes from the russet potatoes.

Breakfast Recipes with Potato

February 7, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Breakfast Recipes with Potato. Start your day off with Delicious and Healthy Breakfast Recipes with Potato! With recipes like; Herbed Potato Bread and Egg-Stuffed Breakfast Potatoes. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Breakfast Recipes with Potato
Find healthy, delicious breakfast potato recipes including hash browns, home fries and potato pancakes. Healthier recipes, from the food and nutrition experts at EatingWell.

Herbed Potato Bread
This distinctive loaf boasts a beautiful bouquet of herbs baked into the crust. Flavored with more herbs, it’s a fine accompaniment to savory dishes, but is also delicious toasted, with honey……..

Egg-Stuffed Breakfast Potatoes
A make-ahead breakfast perfect for camping or a busy morning—just reheat over campfire coals or in the microwave. Filled with red bell pepper, eggs and cheese, these russet potato boats are bursting with flavor for a breakfast you’ll be excited to wake up for…….

* Click the link below to get all the Breakfast Recipes with Potato
http://www.eatingwell.com/recipes/18649/mealtimes/breakfast-brunch/potatoes/

Kitchen Hint of the Day!

February 6, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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One potato, two potato…………

Before slicing or dicing a potato, cut a thin strip from one side. You’ll have a flat surface to rest on, so the potato won’t roll around.

Diabetic Egg Breakfast Recipes

February 5, 2019 at 6:02 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Diabetic Egg Breakfast Recipes. Delicious and Healthy Diabetic Egg Breakfast Recipes. Start your morning off right with recipes like; Triple-Grain Flapjacks, Egg and Potato Breakfast, and Herbed Turkey Strata. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

 

Diabetic Egg Breakfast Recipes
Find healthy, delicious diabetic egg breakfast recipes, from the food and nutrition experts at EatingWell.

Triple-Grain Flapjacks
Cornmeal, rolled oats, and wheat flour are the trio of grains in these pancakes. Chopped dried cherries or cranberries are also good choices in place of the optional blueberries or currants…..

Egg and Potato Breakfast
Make this a balanced breakfast of champions by sprinkling your potatoes with a little thyme or minced fresh dill and seasoning the egg substitute with ground black pepper and a pinch of sea salt…….

Herbed Turkey Strata
This breakfast strata is the perfect dish for your next breakfast gathering. Full of vegetables, turkey and fragrant herbs—each serving has 26 grams of protein to leave everyone feeling full and satisfied……….

* Click the link below to get all the Diabetic Egg Breakfast Recipes
http://www.eatingwell.com/recipes/23103/health-condition/diabetic/breakfast/egg/

One of America’s Favorites – Mashed Potatoes

February 4, 2019 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Mashed Potato

Mashed potato (British English) or mashed potatoes (American English and Canadian English), colloquially known as mash, is a dish prepared by mashing boiled, peeled potatoes. Milk and butter are frequently used in preparation and it is frequently whipped at the end. The dish is usually a side dish to meat and/or vegetables. The closely related smashed potatoes dish is made with unskinned potatoes and it is hand mashed and not whipped.

Recipes for making the dish started appearing in 1747 with an entry in The Art of Cookery by Hannah Glasse. Dehydrated and frozen mashed potatoes are available in many supermarkets.

Mashed potato may be used as an intermediary ingredient for other dishes such as dumplings and gnocchi, in which case the potatoes may be baked or boiled, and may or may not have dairy or seasoning added.

The use of “floury” types of potatoes is recommended, although “waxy” potatoes are sometimes used for a different texture. There are a multitude of “floury” types, but the most commonly known include russet, golden wonder, and red rascal potatoes. Butter, vegetable oil, milk and/or cream are usually added to improve flavor and texture, and the potatoes are seasoned with salt, pepper, and any other desired herbs and spices. Popular ingredients and seasonings include: garlic, cheese, bacon bits, sour cream, crisp onion or spring onion, caramelised onion, mayonnaise, mustard, horseradish, spices such as nutmeg, and chopped herbs such as parsley.

One French variation adds egg yolk for pommes duchesse or Duchess potatoes; piped through a pastry tube into wavy ribbons and rosettes, brushed with butter and lightly browned. Pomme purée (potato puree) uses considerably more butter than normal mashed potato – up to one part butter for every two parts potato. In low-calorie or non-dairy variations, milk, cream and butter may be replaced by soup stock or broth. Aloo Bharta, an Indian sub-continent variation, uses chopped onions, mustard (oil, paste or seeds), chili pepper, coriander leaves and other spices.

Mashed potato served with Frankfurter Rippchen, sauerkraut and mustard

Mashed potato can be served as a side dish, and is often served with sausages in the British Isles, where they are known as bangers and mash. Mashed potato can be an ingredient of various other dishes, including shepherd’s and cottage pie, pierogi, colcannon, dumplings, potato pancakes, potato croquettes and gnocchi. Particularly runny mashed potatoes are called mousseline potatoes.

In the United Kingdom, the cold mashed potato is mixed with fresh eggs and then fried until crisp to produce the potato cake. This dish is thought to have originated in Cornwall and is a popular breakfast item. When instead combined with meat and other leftover vegetables, the fried dish is known as bubble and squeak.

A popular accompaniment to mashed potatoes in the United States is gravy. The most common forms of gravy paired with mashed potatoes are beef gravy or turkey gravy, though vegetable gravy is becoming more common as the vegetarian and vegan trends see a rise in popularity.

A potato masher is a utensil which can be used to prepare the potatoes, as is a potato ricer. They may also be whipped with an electric hand mixer, or with sufficient boiling, can be mashed effectively with a durable wooden spoon and brute force.

 

Diabetes-Friendly Breakfast Casserole and Skillet Recipes

January 29, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Diabetes-Friendly Breakfast Casserole and Skillet Recipes. Start your morning off right with Breakfast Recipes like; Sweet Pepper Hash Brown Baked Eggs, Creole Eggplant Eggs Benedict, and Cheesy Mushroom Casserole. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Diabetes-Friendly 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.

Sweet Pepper Hash Brown Baked Eggs
This hash brown and egg dish with sweet green pepper rings is easy to create and perfect for brunch or breakfast……….

Creole Eggplant Eggs Benedict
Eggs Benedict is a popular choice for breakfast or brunch, but the traditional recipe is high in calories and fat. In this lighter version, we replace the English muffin, Canadian bacon and hollandaise sauce with golden brown, breaded eggplant slices, a chunky Creole sauce and a yogurt-based sauce flavored with lime and mustard……..

Cheesy Mushroom Casserole
A Southern breakfast favorite, hominy grits form the base of this hearty egg casserole. Team it with a fresh-fruit compote and bran muffins for a terrific brunch………..

* Click the link below to get all the Diabetes-Friendly Breakfast Casserole and Skillet Recipes
http://www.eatingwell.com/recipes/23088/health-condition/diabetic/breakfast/diabetes-friendly-breakfast-casserole-and-skillet/slideshow/diabetes-friendly-breakfast-casserole-and-skillet-recipes/

Quick and Easy Chili Recipes

January 22, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Quick and Easy Chili Recipes. It’s Chili Season all year but the cold weather makes it “Prime Tine” Chili Season! So from the EatingWell website its Quick and Easy Chili Recipes with recipes like; Chicken Chili Verde, Chili-Cheese Nachos, and Chili-Topped Sweet Potatoes. Find these delicious and healthy recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Quick and Easy Chili Recipes
Find healthy, delicious black bean chili recipes, from the food and nutrition experts at EatingWell. (http://www.eatingwell.com/)

Chicken Chili Verde
Prepared salsa verde adds tang to this fast weeknight chili recipe and pairs beautifully with the rich caramelized chicken and creamy beans. Don’t shy away from the poblano peppers. They offer a mild heat but deliver a depth of flavor you can’t find in regular green bell peppers……….

Chili-Cheese Nachos
Make nachos a healthy dinner when you top them with an easy 30-minute chili. Serve this healthy recipe with sliced scallions, avocado, fresh tomatoes and sour cream, if desired…….

Chili-Topped Sweet Potatoes
Transform ordinary baked potatoes into a full dinner with these chili-topped spuds. In this healthy recipe, we use sweet potatoes for an added nutrient kick. Sprinkle on extra toppings as you see fit—sliced scallions, chopped fresh cilantro, diced avocado and sliced jalapeños are all tasty choices……..

* Click the link below to get all the Quick and Easy Chili Recipes
http://www.eatingwell.com/recipes/18951/cooking-methods-styles/quick-easy/dinner/chili/

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