“Meatless Monday” Recipe of the Week – SPINACH WITH GARLIC, RAISINS AND PEANUTS

January 13, 2020 at 6:01 AM | Posted in Diabetic Gourmet Magazine, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is SPINACH WITH GARLIC, RAISINS AND PEANUTS. I’ve got a Vegetarian Side Dish to pass along this week – SPINACH WITH GARLIC, RAISINS AND PEANUTS. Made using Garlic Cloves, Dried Hot Pepper Flakes, Red Bell Pepper, Baby Spinach, Raisins, Unsalted Dry Roasted Peanuts, and Black Pepper. Perfect Side Dish for Vegetarian Dinner. The recipe comes from the Diabetic Gourmet Magazine website which has huge selection of Diabetic Friendly Recipes so be sure to check it out. Enjoy and Eat Healthy in 2020!  https://diabeticgourmet.com/

SPINACH WITH GARLIC, RAISINS AND PEANUTS
Ingredients

1 tablespoon peanut oil
2 garlic cloves, thinly sliced
A pinch dried hot red pepper flakes
1 small red bell pepper, cored, seeded and cut into thin strips
2 pounds fresh baby spinach*, rinsed and spun
1/4 cup golden raisins
1/4 cup unsalted dry-roasted peanuts, chopped
Salt and freshly ground black pepper

Directions

1 – In large non-stick skillet, heat oil over medium-high heat; add garlic and red pepper flakes and cook, shaking pan here and there, just until edges of garlic are brown.
2 – Add red bell pepper and cook, tossing or stirring, another minute. Add spinach, raisins and peanuts; using tongs, flip spinach from underneath to over on top to distribute mixture and evenly cook.
3 – Saute just until wilted and released water has mostly evaporated, about 2 minutes. Season with salt and pepper.

Recipe Yield: Yield: 4 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 143
Fat: 9 grams
Protein: 9 grams
Carbohydrates: 12 grams
https://diabeticgourmet.com/diabetic-recipes/spinach-with-garlic-raisins-and-peanuts

 

“Meatless Monday” Recipe of the Week – Asiago Vegetable Risotto

January 6, 2020 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Asiago Vegetable Risotto. To make this dish some of the items you’ll need are Zucchini, Red Bell Pepper, Asparagus, Saffron, Asiago Cheese, Lemon Juice, Fresh Basil and Toasted Pine Nuts. The recipe is from the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, or cuisines so be sure to check it out today. Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Asiago Vegetable Risotto
Comforting, creamy risotto loaded with vegetables like zucchini, red bell pepper and asparagus, and seasoned with saffron, Asiago cheese, lemon juice, fresh basil and toasted pine nuts.

Recipe Ingredients:
2/3 cup (6 ounces) butter – divided use
1 tablespoon olive oil
1 1/2 cups arborio rice
3 1/2 cups vegetable broth – divided use
Pinch of saffron threads
1 medium zucchini, sliced into 1/4-inch half-rounds
1 cup asparagus, cut into 1 1/2-inch pieces
1/2 cup red pepper, diced
2 green onions, sliced
1 teaspoon black pepper
1/4 cup lemon juice
1/2 cup (4 ounces) Wisconsin Asiago* Cheese, shredded
2 tablespoon fresh basil, chopped
1/4 cup pine nuts, toasted

Cooking Directions:
1 – In 3-quart pan, heat 1 tablespoon butter and olive oil over medium-high heat. Add rice and stir continuously until edges of kernels are translucent; about 3 to 4 minutes. Add 1/2 cup broth and stir until it is absorbed; about 3 minutes.
2 – Reduce heat to medium and add another 1/2 cup broth, saffron, zucchini, asparagus, red pepper, onions and pepper. Cook until all liquid is absorbed; stirring frequently. Continue to add remaining broth, 1/2 cup at a time, cooking until liquid is absorbed each time.
3 – When all liquid has been added and absorbed, stir in lemon juice, Asiago and remaining butter. Mixture should be creamy and rice should be al dente.
4 – Before serving, stir in basil and pine nuts.
Makes 8 servings.

*Tip: Parmesan cheese can be substituted for the Asiago.
https://www.cooksrecipes.com/mless/asiago_vegetable_risotto_recipe.html

Skillet Turkey Chili

December 11, 2019 at 6:01 AM | Posted in chili, CooksRecipes, turkey, turkey chili | Leave a comment
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I have another Chili Recipe to pass along to every one, Skillet Turkey Chili. A delicious way to use those Turkey Leftovers! Using Turkey Leftovers, Onion, Red Bell Pepper, Jalapeño Pepper, Minced Garlic, Chili Powder, Ground Cumin, Salt, a can of Tomatoes and Green Chiles, and can of Light Red Kidney Beans. The recipe is from the CooksRecipes website which has a huge selection of recipes to please everyone! So Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Skillet Turkey Chili
Leftover turkey—when combined with beans, vegetables and spices—makes for a tasty, quick and easy chili.

Recipe Ingredients:
1 tablespoon vegetable oil
1 1/2 cups chopped onion
1 1/2 cups chopped red bell pepper
1/2 seeded jalapeño pepper, finely chopped
1 clove garlic, minced
2 1/2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
2 (14.5-ounce) can tomatoes and green chiles
1 (15.5-ounce) can light red kidney beans, drained and rinsed
2 cups chopped cooked turkey

Cooking Directions:
1 – Heat oil in skillet over medium heat. Add onion, red bell pepper, jalapeño, garlic, chili powder, cumin and salt. Cook and stir 4 to 5 minutes or until vegetables are tender.
2 – Stir in tomatoes, beans and turkey. Simmer 5 minutes longer or until heated through.
Makes 8 servings.

Tips:

Served chili topped with grated cheddar cheese, sliced ripe olives, sour cream or salsa.
For spicier version increase amount of jalapeño pepper used. Do not seed peppers.

https://www.cooksrecipes.com/soup/skillet_turkey_chili_recipe.html

Diabetic Dish of the Week – Rosemary Roast Pork Tenderloin and Vegetables

November 5, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is – Rosemary Roast Pork Tenderloin and Vegetables. Your Comfort Food Pork is here with this week’s recipe of Rosemary Roast Pork Tenderloin and Vegetables. You’ll need 2 small Pork Tenderloins, Reduced-Sodium Chicken Broth, Parsnips, Baby Carrots, Red Bell Pepper, Yellow Onion, and Seasoning. Keep everybody coming back for more with this dish! You can this recipe at the Diabetes Self Management website where you’ll find a huge selection of Diabetes Friendly Recipes, Diabetes Management Tips, Diabetes News and more so be sure to check it out soon. You can also subscribe to the Diabetes Self Management Magazine, one of my favorites. In fact I just received the latest issue and it was packed with great Holiday Recipes. I’ve left a link at the end of the post where you can subscribe to it. So Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Rosemary Roast Pork Tenderloin and Vegetables
This roast pork tenderloin is the perfect weeknight dinner. Not only is it delicious, but the whole meal is cooked in one pan so you’ll have less cleanup and more time to unwind afterward.

Ingredients
1/4 cup reduced-sodium chicken broth
1 tablespoon olive or vegetable oil
3 large parsnips, peeled and cut diagonally into 1/2-inch slices
2 cups baby carrots
1 red bell pepper, cut into 3/4-inch pieces
1 medium sweet or yellow onion, cut into wedges
2 small pork tenderloins (12 ounces each)
2 tablespoons Dijon or spicy Dijon mustard
2 teaspoons dried rosemary
3/4 teaspoon salt (optional)
1/2 teaspoon black pepper

Directions
1 – Preheat oven to 400°F. Spray large shallow roasting pan or jelly-roll pan with nonstick cooking spray.

2 – Combine broth and oil in small bowl. Combine parsnips, carrots, and 3 tablespoons broth mixture in prepared pan; toss to coat. Roast vegetables 10 minutes.

3 – Add bell pepper, onion, and remaining broth mixture to pan; toss to coat. Push vegetables to edges of pan. Place pork in center of pan; spread with mustard. Sprinkle pork and vegetables with rosemary, salt, if desired, and black pepper.

4 – Roast 25 to 30 minutes or until vegetables are tender and internal temperature of pork reaches 155°F. Transfer pork to cutting board; tent with foil and let stand 5 minutes. Cut pork crosswise into 1/2-inch slices; serve with vegetables and any juices from pan.

Yield: 6 servings.

Serving size: 3 ounces pork plus 2/3 cup vegetables.

Nutrition Facts Per Serving:
Calories: 218 calories, Carbohydrates: 14 g, Protein: 25 g, Fat: 6 g, Saturated Fat: 2 g, Cholesterol: 73 mg, Sodium: 202 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/rosemary-roast-pork-tenderloin-and-vegetables/

 

 


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Almond Turkey Cups

January 25, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | 2 Comments
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For a second Jennie – O Recipe here’s a recipe for Almond Turkey Cups. Made using Almond Turkey Cups along with Red Bell Pepper, Sweet and Sour Sauce, Almonds, Soy Sauce, and Wonton Wrappers. You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Almond Turkey Cups
Almonds, veggies and lean turkey…oh my! Chock full of delectable Asian flavors, these crispy cups of joy make a great brunch at under 300 calories per serving. Done in under 30 minutes!

INGREDIENTS
1 tablespoon vegetable oil
½ cup chopped red bell pepper
½ cup chopped green onion
2 cups cubed JENNIE-O® Oven Roasted Turkey Breast
½ cup sweet-and-sour sauce
½ cup chopped almonds
2 tablespoons soy sauce
12 wonton wrappers

DIRECTIONS
Heat oven to 400°F.
1) In small skillet, heat oil over medium heat until hot. Add bell pepper and onion. Cook and stir 3 minutes or until crisply-tender.
2) In medium bowl, combine vegetables, turkey, sweet-and-sour sauce, almonds and soy sauce; mix well.
3) Place wonton wrappers in muffin cups. Fill each with about ¼ cup turkey mixture. Bake 15 to 18 minutes or until wonton edges are crisp and filling is hot.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 170
Protein 12g
Carbohydrates 23g
Fiber 1g
Sugars 5g
Fat 4g
Cholesterol 20mg
Sodium 740mg
Saturated Fat0g
https://www.jennieo.com/recipes/273-almond-turkey-cups

Jennie – O Turkey Recipe of the Week – Turkey Meatloaf Makeover

December 14, 2018 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | 2 Comments
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This week’s Jennie – O Turkey Recipe of the Week is – Turkey Meatloaf Makeover. Meatloaf made healthier. You’ll be using JENNIE-O® Lean Ground Turkey along with White Onion, Carrot, Red Bell Pepper, Arugula, Cloves, Bread Crumbs, and Spices. Just another Healthy and Delicious Recipe from Jennie – O Turkey website. Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/

Turkey Meatloaf Makeover
This meatloaf recipe will leave you wondering why you didn’t switch to turkey sooner. It’s tender, it’s juicy and it has all the flavor you expect — but this one’s under 300 calories per serving.

INGREDIENTS
MEATLOAF
½ white onion, chopped
1 carrot, peeled, chopped
½ red bell pepper, chopped
½ cup arugula
2 cloves garlic, minced
2 (16-ounce) packages JENNIE-O® Lean Ground Turkey
1 cup gluten free breadcrumbs
1 teaspoon ground thyme
1 teaspoon chili powder
1 teaspoon freshly ground pepper
1 teaspoon salt
½ cup plain unsweetened almond milk
¼ cup egg substitute or 1 egg
olive oil spray

GLAZE
½ cup ketchup
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1 teaspoon cumin
1 teaspoon honey
2 tablespoons chopped flat leaf parsley

DIRECTIONS
1) Heat oven to 350°F. In food processor, combine onion, carrot, red bell pepper, arugula and garlic. Pulse to chopped.
2) In large bowl, combine ground turkey and onion mixture. Using hands, work ingredients in gently. In medium bowl, combine breadcrumbs, thyme, chili powder, pepper and salt. Mix well. In small bowl, combine almond milk and egg, whisk to combine. Sprinkle dry mixture over meat and gently mix in, add the wet mixture and continue to gently mix until just combined. Do not over mix.
3) Spray large foil or parchment lined baking sheet with olive oil spray and shape meat into a 6-inch by 11-inch x 1 ½-inch rectangle in the middle of the pan.
4) For glaze, in a small bowl mix together ketchup, Worcestershire sauce, hot sauce, cumin and honey and brush over meatloaf top and sides.
5) Bake 1 hour 30 minutes and until 165°F. as measured by
6) a meat thermometer in the center. Always cook to well-done. Let stand at room temperature 5 minutes before slicing. Sprinkle with freshly chopped parsley.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 260
Protein 25g
Carbohydrates 18g
Fiber 2g
Sugars 6g
Fat 9g
Cholesterol 80mg
Sodium 510mg
Saturated Fat 2.5g
https://www.jennieo.com/recipes/769-turkey-meatloaf-makeover

Hannah’s Meatloaf Sandwich

December 14, 2018 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I have a second Jennie – O Turkey Meatloaf recipe I’m passing along to every one, Hannah’s Meatloaf Sandwich. Sometimes a Meatloaf Sandwich is tastier than the original Meatloaf! This one uses the JENNIE-O® Lean Ground Turkey also. Some of the other ingredients you’ll need is; Red Bell Pepper, White Onion, Oats, and Spices. Then topped with some Chipotle Pepper Adobo Sauce and served on Whole Wheat Sandwich Thins. It’s only 270 calories and 26 net carbs per serving! You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. So Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/

Hannah’s Meatloaf Sandwich
One bite of this meatloaf sandwich and you’ll wonder how you’ve managed to go this long without it. under 300 calories per serving.

INGREDIENTS
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
1 red bell pepper, finely diced
½ green bell pepper, finely diced
1 cup finely diced white onion
¾ cup old fashioned oats, uncooked
2 tablespoons minced garlic
1 tablespoon onion powder
½ package dry onion soup mix
2 tablespoons Worcestershire sauce
¼ cup unsweetened applesauce
½ cup ketchup, divided
6 whole wheat sandwich thins
mustard, if desired
celery leaves, if desired

DIRECTIONS
1) Heat oven to 350°F. In medium bowl, mix turkey, bell peppers, onion, oats, garlic, onion powder, onion soup mix, Worcestershire sauce, applesauce and ¼-cup ketchup. Mold into 9 x 5 x 3-inch loaf pan.
2) Bake 1 hour 30 minutes or until the internal temperature is 165°F as measured by a meat thermometer. Remove from oven and top with remaining ¼-cup ketchup. Turn oven temperature to broil. Broil meatloaf 3 to 4 minutes to glaze ketchup topping.
3) Slice and serve on whole wheat sandwich thins. Add mustard and celery leaves, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 270
Protein 18g
Carbohydrates 29g
Fiber 3g
Sugars 18g
Fat 8g
Cholesterol 55mg
Sodium 230mg
Saturated Fat 2g
https://www.jennieo.com/recipes/519-hannahs-meatloaf-sandwich

Spicy Orange Teriyaki Turkey Tenderloin

August 31, 2018 at 5:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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From the Jennie – O Turkey website, I’m passing along a recipe for a Spicy Orange Teriyaki Turkey Tenderloin. This one is made using a package of JENNIE-O® Spicy Orange Teriyaki Turkey Breast Tenderloins along with Orange Peel, Green Onion, Red Bell Pepper, Jalapeno Pepper, and Quinoa. You can find this recipe at the Jennie – O Turkey website. So Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/

Spicy Orange Teriyaki Turkey Tenderloin
Tanginess and heat join forces in this turkey teriyaki bowl surging with flavor, coursing with citrus, and peppered with peppers! They come pre-marinated to simplify your prep time. Get out your chopsticks and enjoy!

INGREDIENTS
1 (24-ounce) package JENNIE-O® Spicy Orange Teriyaki Turkey Breast Tenderloins
3 oranges, peel and pith removed, and coarsely chopped
2 limes, peel and pith removed, and coarsely chopped
½ cup chopped green onion
1 red bell pepper, thinly sliced
1 jalapeño, seeded and thinly sliced
¼ cup chopped fresh cilantro leaves
1 tablespoon olive oil
½ teaspoon kosher salt
½ teaspoon sugar
2 cups cooked quinoa

DIRECTIONS
1) Cook tenderloin as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) In medium bowl, combine, oranges, limes, green onion, bell pepper, jalapeño, cilantro, olive oil, salt and sugar.
3) Slice tenderloin and serve over quinoa with orange mixture.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 230
Protein 25g
Carbohydrates 27g
Fiber 4g
Sugars 9g
Fat 30
Cholesterol 40mg
Sodium 870mg
Saturated Fat 0g
https://www.jennieo.com/recipes/1225-spicy-orange-teriyaki-turkey-tenderloin

Saturday’s Chili – Chunky Chili Chicken

May 7, 2016 at 5:37 AM | Posted in CooksRecipes, Saturday's Chili | Leave a comment
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This week’s Saturday’s Chili is a Chunky Chili Chicken. Made with chicken thigh meat, sweet onion, garlic, red bell pepper, black beans, corn, olives, spices and fresh cilantro. It’s from the CooksRecipes website which has a fantastic selection of recipes of all tastes and cuisines. http://www.cooksrecipes.com/index.html

 

Chunky Chili Chicken

A hearty chili made with chicken thigh meat, sweet onion, garlic, red bell pepper, black beans, corn, olives, spices and fresh cilantro. Serve topped with shredded cheddar cheese.
Recipe Ingredients:

5 tablespoons olive oil – divided use
1 1/2 pounds boneless, skinless chicken thighs, chopped Cooksrecipes 2
1 medium sweet onion, chopped
3 cloves garlic, minced
1 large red bell pepper, seeded and diced
1 1/2 teaspoons cumin seed
1 tablespoon chili powder
1 teaspoon dried oregano
1 (19-ounce) can whole tomatoes and green chiles, crushed
1 (15-ounce) can tomato sauce
1 (8-ounce) can tomato sauce
1 (12-ounce) can beer (or substitute chicken stock)
1/8 teaspoon salt
1/8 teaspoon black ground pepper
2 (28-ounce) cans black beans, (with liquid)
1 cup corn
1/3 cup pitted ripe olives, sliced
2 teaspoons minced cilantro leaves (optional)
Shredded cheddar cheese for accompaniment

 

Cooking Directions:

1 – In Dutch oven, heat 3 tablespoons olive oil. Add chicken and sauté until no longer pink, about 4 minutes each side. Remove chicken from pot; wipe pot dry.
2 – Heat remaining oil and sauté onion, garlic, bell pepper and cumin seed for 5 minutes, stirring often. Stir in chili powder, oregano, tomatoes and chiles, tomato sauce, beer and salt and pepper. Add chicken back to pot. Cover and simmer on low heat for 20 minutes.
3 – Add beans, corn and olives. Simmer 15 minutes longer.
4 – Stir in cilantro, if desired. Serve hot topped with cheddar cheese.
Makes 8 servings.

http://www.cooksrecipes.com/soup/chunky_chili_chicken_recipe.html

Saturday’s Chili – Triple Pepper Chili

February 27, 2016 at 6:34 AM | Posted in CooksRecipes, Saturday's Chili | Leave a comment
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This week’s Saturday’s Chili Triple Pepper Chili. Triple the flavor and triple the heat with this week’s recipe! Using ancho chiles (dried poblano chiles), red bell pepper, and jalapeño pepper. You can this recipe and a great selection of many more recipes on the CooksRecipes website. http://www.cooksrecipes.com/index.html

 

 

Saturday’s Chili, Triple Pepper Chili

Ancho chiles, jalapeño chile, and mild red bell pepper are the trinity of peppers used to make this spicy bean chili.

Recipe Ingredients:

2 ancho chiles (dried poblano chiles)Cooksrecipes 2
2 teaspoons vegetable oil
1 medium yellow onion, diced
1 red bell pepper, seeded and diced
1 large celery rib, chopped
2 cloves garlic, peeled and minced
1 jalapeño pepper, seeded and minced
2 (15-ounce) cans red kidney beans, drained
1 (28-ounce) can crushed tomatoes
1 tablespoon chopped fresh parsley
1 tablespoon chili powder
2 teaspoons dried oregano
1/2 teaspoon salt

Cooking Directions:

1 – Soak the ancho chiles in enough warm water to cover for 30 minutes to 1 hour. Drain; remove the seeds* and chop the chiles.
2 – In a large saucepan heat oil over medium heat. Sauté onion, bell pepper, celery, garlic and jalapeño for about 7 minutes, stirring frequently, until the vegetables are tender.
3 – Add beans, tomatoes, parsley, chili powder, oregano and salt; bring to a simmer. Reduce heat and continue cooking for 15 to 20 minutes over low heat, stirring occasionally. Serve with warm bread or your favorite toppings.
Makes 4 servings.

http://www.cooksrecipes.com/soup/triple_pepper_chili_recipe.html

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