Healthy BBQ and Grilled Chicken Breast Recipes

May 5, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy BBQ and Grilled Chicken Breast Recipes. Delicious and Healthy BBQ and Grilled Chicken Breast Recipes with recipes like; Grilled Greek Chicken Salad, Grilled Chicken Ratatouille, and Jerk Chicken Breast. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy BBQ and Grilled Chicken Breast Recipes
Find healthy, delicious barbecue and grilled chicken breast recipes, from the food and nutrition experts at EatingWell.

Grilled Greek Chicken Salad
This Greek-inspired, main-dish chicken salad is enhanced with feta cheese, tomatoes and kalamata olives and served with a low-fat cucumber dressing………

Grilled Chicken Ratatouille
We gave this classic Provençal dish a taste of summer by grilling the vegetables traditionally used in ratatouille (bell pepper, eggplant, zucchini, tomato). Topped with grilled chicken, it makes an easy main course for summer entertaining. We like fresh marjoram and basil to complement the flavors, but any fresh herb will work. Serve with polenta and a glass of Pinot Noir………………

Jerk Chicken Breast
The chicken in this low-calorie dinner is brushed with lemon juice and sprinkled with a garlic, jerk and thyme seasoning mixture. You can save time by substituting 4 teaspoons of bottled minced garlic for the cloves in the rub. The recipe calls for an indoor electric grill but we also show instructions for broiling and outside grilling……………

* Click the link below to get all the Healthy BBQ and Grilled Chicken Breast Recipes
http://www.eatingwell.com/recipes/20648/ingredients/meat-poultry/chicken/breast/barbecue-grilled/

Healthy BBQ and Grilled Chicken Breast Recipes

July 3, 2018 at 5:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its – Healthy BBQ and Grilled Chicken Breast Recipes. Delicious and Healthy BBQ and Grilled Chicken Breast Recipes like; Grilled Chicken Ratatouille, Chicken Fajita Kebabs, and All-American BBQ Chicken Breast. Find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Healthy BBQ and Grilled Chicken Breast Recipes
Find healthy, delicious barbecue and grilled chicken breast recipes, from the food and nutrition experts at EatingWell.

Grilled Chicken Ratatouille
We gave this classic Provençal dish a taste of summer by grilling the vegetables traditionally used in ratatouille (bell pepper, eggplant, zucchini, tomato). Topped with grilled chicken, it makes an easy main course for summer entertaining. We like fresh marjoram and basil to compliment the flavors, but any fresh herb will work. Serve with polenta and a glass of Pinot Noir……….

Chicken Fajita Kebabs
These grilled kebabs have all the makings of a classic fajita—seasoned chicken, onions and peppers. Warm a stack of tortillas in a foil packet on the side of the grill to turn the kebabs into an easy fajita dinner. Or serve with lime-and-cilantro coleslaw for a grain-free alternative…….

All-American BBQ Chicken Breast
In this healthy chicken breast recipe, bottled barbecue sauce—often loaded with sodium and high-fructose corn syrup—is replaced with a homemade barbecue sauce recipe. Use the barbecue sauce to baste the chicken breast while cooking—but if you want to also serve the barbecue sauce at the table, separate some before grilling to avoid cross-contamination…….

* Click the link below to get all the Healthy BBQ and Grilled Chicken Breast Recipes
http://www.eatingwell.com/recipes/20648/ingredients/meat-poultry/chicken/breast/barbecue-grilled/

Meals for Less

April 24, 2018 at 5:01 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its Meals for Less. Who doesn’t like to save money? With ever rising Food Costs, here’s some delicious and cost-cutting Meals for Less! You’ll find recipes like; Hearty Chicken and Bean Casserole, Baked Ratatouille-Sausage Penne, and Turkey Reuben. So find these recipes and more all at the Diabetic Living Online website. Enjoy and Eat Healthy in 2018! http://www.diabeticlivingonline.com/

Meals for Less
Cooking on a budget doesn’t have to mean bland or boring meals. Save money and keep your taste buds (and wallet) happy with our budget-friendly entrees. Each serving of these healthful meals costs less than $4 — and most less than $3 or $2! (Prices used are from grocery stores in Des Moines, Iowa.)

Hearty Chicken and Bean Casserole
Cooking your own dried beans rather than using canned saves you money and loads of sodium. Cook a large batch and refrigerate or freeze leftovers for another use so you only have to invest time once.

Super-cheap price: $1.73/serving

Baked Ratatouille-Sausage Penne
In the mood for Italian? Try this budget-friendly, low-fat sausage-and-eggplant one-dish meal.

Super-cheap price: $1.52/serving

Turkey Reuben
Save money and eat well with this tasty turkey and coleslaw sandwich. We made this sandwich healthier by using reduced-calorie Thousand Island salad dressing and swapping turkey and lightly dressed coleslaw for corned beef and sauerkraut.

Super-cheap price: $2.28/serving

* Click the link below to get all the Meals for Less
http://www.diabeticlivingonline.com/diabetic-recipes/main-dishes/meals-less

Diabetic Weight-Loss Recipes

December 7, 2017 at 6:45 AM | Posted in Eating Well | 1 Comment
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From the EatingWell website and Magazine its Diabetic Weight-Loss Recipes. Some great selection for Diabetic Weight-Loss Recipes. Recipes like; Lemon-Herb Salmon with Caponata and Farro, Ancho Chicken Breast with Black Beans, Bell Peppers and Scallions, and Ratatouille with White Beans and Polenta. Find these and more all at the EatingWell website. Enjoy and Eat Healthy! http://www.eatingwell.com/

 

Diabetic Weight-Loss Recipes
Find healthy, delicious diabetic weight-loss recipes, from the food and nutrition experts at EatingWell.

Lemon-Herb Salmon with Caponata and Farro
Dig into your farmers’ market haul to cook this colorful and healthy Mediterranean diet dinner recipe that’s packed with vegetables. Feel free to swap in any vegetables or cook up another whole grain, such as brown rice. Serve with a glass of your favorite red wine……

Ancho Chicken Breast with Black Beans, Bell Peppers and Scallions
In this healthy chicken recipe, the meat is rubbed with ancho chile powder, a spice made from dried poblano peppers. It adds mild heat and subtle smokiness to the rub on the chicken, but you can use regular chili powder here instead. This recipe makes an extra ½ cup of the black bean mash—try it wrapped into a burrito for lunch or as a taco filling……..

Ratatouille with White Beans and Polenta
Tons of lightly cooked vegetables combine with white beans in this hearty vegetarian dinner recipe. It can also be served over bread, like bruschetta………

 

* Click the link below to get all the Diabetic Weight-Loss Recipes
http://www.eatingwell.com/recipes/18358/health-condition/diabetic/weight-loss/

“Meatless Monday” Recipe of the Week – Grilled Idaho Potato Ratatouille Salad

March 28, 2016 at 5:15 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s Meatless Monday recipe is a Grilled Idaho Potato Ratatouille Salad. Kicked up Potato Salad! Potatoes, Eggplant, and Zucchni are all part of the recipe! You can find this recipe along with all the other healthy and delicious recipes on the CooksRecipes website! Enjoy! http://www.cooksrecipes.com/index.html

 
Grilled Idaho Potato Ratatouille Salad

Potato salad takes on the delicious character of the classic French eggplant vegetable stew, ratatouille. This grilled potato and vegetable salad is ideally served warm or at room temperature.

Recipe Ingredients:

2 pounds large Idaho PotatoesCooksrecipes 2
1 medium eggplant
1 medium zucchini
2 medium yellow squash
4 portobello mushrooms, stems removed
1 green bell pepper
1 red bell pepper
4 plum tomatoes, halved lengthwise
4 onions, peeled and halved from top to bottom
2 heads of garlic (optional)
1/2 cup olive oil
1/4 cup balsamic vinegar
Salt and pepper to taste
2 teaspoons fresh thyme leaves or snipped chives (optional)

 

Cooking Directions:

1 – Wash and dry all vegetables except for onions. Cut potatoes into 1-inch thick lengthwise wedges. Steam wedges on a rack over boiling water (covered) for 10 minutes to pre-cook potatoes. Remove potatoes from steam and pat dry with paper towels.
2 – Prepare remaining vegetables: cut eggplant lengthwise into 1-inch thick slices; cut zucchini and yellow squash in half lengthwise; seed and quarter green and red peppers. Place potatoes and all other vegetables on baking sheets and brush with olive oil to prevent sticking during grilling. Prepare grill.
3 – When grill is ready, lightly oil the grill tray. Place eggplant, squash and mushrooms on the grill crosswise so they don’t fall through the grill tray.
4 – Place the tomatoes and the peppers in a wire grilling basket or on a grilling tray suitable for small foods so they don’t fall through into the grill.
5 – Place garlic heads directly on grill.
6 – With the grill lid closed, grill all vegetables for 5 minutes. With tongs and a metal spatula, turn the vegetables and grill the other side, with the lid closed, for another 5-6 minutes. If all vegetables don’t fit on the grill, cook in batches.
7 – When vegetables are cooked, arrange on a large serving platter (slice portobello mushrooms if they’re large). Halve the grilled heads of garlic crosswise, and squeeze out the soft pulp into a small bowl. Whisk together the balsamic vinegar and the garlic, then pour over the vegetables.
8 – If not using garlic, just drizzle vinegar over vegetables. Sprinkle vegetables with the fresh thyme leaves or chives, if desired.
9 – Serve salad warm or at “picnic” temperature no need to chill.
Makes 8 servings.

http://www.cooksrecipes.com/salad/grilled_idaho_potato_ratatouille_salad_recipe.html

Diabetic Dish of the Week – Ziti Ratatouille

January 12, 2016 at 6:47 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is a Ziti Ratatouille.

 

Ziti Ratatouille
(Makes 8 Servings)

Ingredients
1 large Eggplant cut into 1/2 inch cubes
2 medium Zucchini cut into 1/2 cubes
1 Green or Red Bell Pepper cut into 1/4 inch pieces
1 large Onion chopped
4 cloves Garlic
1 jar (about 24 oz) Marinara Sauce
2 cans (about 14 oz each) Diced Tomatoes with Onion and Garlic
1 6 oz can Black Pitted Olives (drained)
1 pkg (8 oz) uncooked Ziti Pasta
* Lemon Juice and Shredded Parmesan Cheese (optional)

 
Directions
1 – Combine eggplant, zucchini, bell pepper, onions, garlic, marinara sauce and tomatoes in crock pot. Cover, cook on low 4 1/2 hours.
2 – Stir in olives and pasta, cook 25-30 minutes. Sprinkle with parmesan cheese if desired before serving.

Nutrition
Serving Size – 1 1/2 Cups
Calories – 275, Total Fat – 7g, Saturated Fat – 1g, Protein – 8g, Carbs – 47g, Cholesterol – 2mg, Dietary Fiber – 7g, Sodium – 692mg

“Meatless Monday” Recipe of the Week – Classic Ratatouille

March 30, 2015 at 5:13 AM | Posted in Meatless Monday, PBS | Leave a comment
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It’s a Classic Ratatouille for this week’s “Meatless Monday” Recipe of the Week. It’s from the PBS website. http://www.pbs.org/food/recipes/

 
Classic RatatouillePBS3

Ingredients
About ½ cup olive oil
1 eggplant (1¼ pounds); ends cut off, washed and cut, with skin on, into 1-inch cubes (about 4 cups)
3 medium zucchini (about 1 ¼ pounds, washed, ends removed, cut in 1-inch cubes (about 3 cups)
12 ounces onions (2-3 depending on size), cut into 1-inch cubes
1 pound green bell peppers (2–3,) washed, seeded, and cut into 1-inch squares (about 3 cups)
4–5 well-ripened tomatoes; peeled, halved, seeded and coarsely cubed (about 4 cups)
5–6 cloves garlic; peeled, crushed, and very finely chopped (about 1 tablespoon)
½ cup water
2 teaspoons salt
½ teaspoon freshly ground black pepper

 
Directions
1 – Heat ¼ cup of the oil in one or, better, two large skillets.
2 – First sauté the eggplant cubes, about 8 minutes; remove with slotted spoon and transfer to a large, heavy flameproof casserole. (The eggplant will absorb more oil while cooking than the other vegetables.)
3 – Then sauté the zucchini cubes until browned, about 8 minutes. Then transfer to the casserole.
4 – Add about ¼ cup more oil to the pan and sauté the onions and peppers together for about 6 minutes. Add them to the casserole.
5 – Add the tomatoes, garlic, water, salt, and pepper to the casserole and bring to a boil over medium heat. Reduce heat, cover, and cook over low heat for 1 hour.
6 – Remove the cover, increase the heat to medium, and cook another 20 minutes, uncovered, to reduce some of the liquid; stir once in a while to prevent scorching.
7 – Let the ratatouille rest for at least 30 minutes before serving.

 
http://www.pbs.org/food/recipes/classic-ratatouille/

Recipes Fresh from the Farmers’ Market

July 12, 2013 at 10:42 AM | Posted in diabetes, diabetes friendly, Food, fruits, vegetables | Leave a comment
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Nothing but healthy recipes and ideas from the Eating Well web site. I left the link to get all the recipes at the end of the post.

 

 

Eating Well

 

Recipes Fresh from the Farmers’ Market

 

Use the season’s bounty in these healthy recipes.
Summer is the season to take advantage of your local farmers’ market. Are you inspired by the piles of colorful, juicy tomatoes, fresh ears of sweet corn and shiny peppers in every color of the rainbow? Trade in your plain corn on the cob and tossed salad for these recipes that showcase your healthy haul in all its fragrant, colorful glory.

 
Bean & Tomato Salad with Honey Vinaigrette
This beautiful salad combines fresh tomatoes, green beans, red onions and dried heirloom beans. Recently harvested beans (and thus freshly dried) cook more quickly than the kind you buy year-round at the market. In the latter part of the summer, farmers’ markets begin to sell a fresh crop of heirloom varieties that would be perfect for this salad….

 
Grilled Chicken Ratatouille
We gave this classic Provençal dish a taste of summer by grilling the vegetables traditionally used in ratatouille (bell pepper, eggplant, zucchini, tomato). Topped with grilled chicken, it makes an easy main course for summer entertaining. We like fresh marjoram and basil to complement the flavors, but any fresh herb will work. Serve with polenta and a glass of Pinot Noir.

 

 

Get these and more healthy recipes by clicking the link below.

 

 

http://www.eatingwell.com/recipes_menus/recipe_slideshows/recipes_fresh_from_the_farmers_market?sssdmh=dm17.678947&utm_source=EWTWNL&esrc=nwewtw070913_B

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