Healthy Bell Pepper Recipes

August 13, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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Healthy Bell Pepper Recipes from the EatingWell website and Magazine. Delicious and Healthy Bell Pepper Recipes with recipes like; Crispy Baked Ravioli with Red Pepper and Mushroom Bolognese, Garden-Style Ravioli, and Sweet and Spicy Roasted Salmon with Wild Rice Pilaf. Find these Healthy and Delicious Recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Bell Pepper Recipes
Find healthy, delicious bell pepper recipes, from the food and nutrition experts at EatingWell.

Crispy Baked Ravioli with Red Pepper and Mushroom Bolognese
Legend has it that toasted ravioli originated with a St. Louis chef dropping the pasta in hot oil instead of water. Here, we lighten it up by baking instead of frying and adding a serving of vegetables in the form of a vegetarian Bolognese-style sauce. More good news: this easy vegetarian dinner takes just 35 minutes to make……….

Garden-Style Ravioli
Packaged light cheese ravioli cuts the cooking time for this pasta recipe, and helps trim fat and calories, too. Tender bell peppers, carrot strips, and tomato add fresh flavor and color to this simple 20-minute pasta dish……………

Sweet and Spicy Roasted Salmon with Wild Rice Pilaf
Fresh jalapeños give this quick and easy roasted salmon dish its kick; honey and balsamic vinegar give it a sweet finish. A nutty-tasting wild rice pilaf completes this healthy dinner that comes together in just 30 minutes…………

* Click the link below to get all the Healthy Bell Pepper Recipes
http://www.eatingwell.com/recipes/21678/ingredients/vegetables/peppers/bell-green-red-yellow/

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One of America’s Favorites – Smothered Food

August 12, 2019 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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A plate lunch of smothered steak and gravy served over boiled white rice from Garys Grocery in Lafayette, Louisiana

Smothering meat, seafood or vegetables is a cooking technique used in both Cajun and Creole cuisines of Louisiana. The technique involves cooking in a covered pan over low heat with a moderate amount of liquid, and can be regarded as a form of stove-top braising. The meat dishes cooked in this fashion are typically served over boiled or steamed white rice as a rice and gravy, while the vegetables are typically served as side dishes.

A large variety of meats are “smothered” in South Louisiana cuisine, including both domestic animals and wild game. Domestic animals cooked in this fashion include chicken, domestic duck, pork, beef (including such organs as the liver), and domestic rabbit. Wild game commonly cooked in this fashion include squirrel, rabbit, nutria rat, feral pig, woodcock, wild duck, and venison. Originally a dish made from cheap cuts of meat favored by farmers and laborers, popular versions of the dish such as “smothered steak” and “smothered pork roast” are served throughout Acadiana at local “plate lunch houses”. Raised on Rice and Gravy, a 2009 documentary film by Conni Castille and Allison Bohl, chronicles the prevalence of the dish at local plate lunch houses and its enduring popularity in local cuisine.

 

“Smothering” the meat and vegetables

In French, the word “étouffée” means “smothered”. Étouffée can be made using different shellfish, the most popular version of the dish being Crawfish Étouffée, although shrimp is also used. Originally étouffée was a popular dish in the Acadiana area surrounding Lafayette. In the late twentieth century a waiter at the popular Bourbon Street restaurant, Galatoire’s brought the dish in to his employer to try, the dish was added to their menu. Other restaurants in the city of New Orleans soon followed, with the dish gaining in popularity with locals and tourists alike. Many Cajun restaurant owners claim that étouffée is the most popular dish on their menus.

Varieties of vegetables cooked by smothering include cabbage, okra, potatoes and corn. The vegetables are kept from burning by the addition of animal fats or oils, or the addition of meat products such as salt pork or andouille.

 

Healthy Chinese Recipes

August 7, 2019 at 6:02 AM | Posted in Eating Well | Leave a comment
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Healthy Chinese Recipes from the EatingWell website and Magazine. Delicious and Healthy Chinese Recipes with recipes including; Kung Pao Chicken with Bell Peppers, Chongqing Chicken, and Pineapple Pork Fried Rice. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Chinese Recipes
Find healthy, delicious Chinese recipes, from the food and nutrition experts at EatingWell.

Kung Pao Chicken with Bell Peppers
Here’s an easy chicken recipe you’ll definitely want to add to your dinner repertoire. A quick marinade tenderizes the chicken and infuses flavor in this healthy version of a take-out favorite. Adding a little oil to finish the marinade coats the chicken and helps keep it from sticking to the pan…………

Chongqing Chicken
Traditionally, Chongqing chicken is made by encasing the meat in crunchy batter, like popcorn chicken but better. To make it at home, we decided to mimic the effect with a simple cornstarch dredge and just a little oil, sparing you both time and the stress of deep-frying. Practiced eaters focus their chopsticks on the meat, avoiding the many chiles and Sichuan peppercorns that give the dish its tongue-tingling character, but we encourage you to risk the lovely agony…………..

Pineapple Pork Fried Rice
This one dish meal is bursting with texture and taste. Fresh pineapple, crisp-tender carrots and celery, and pungent ginger combine with pork in this homemade fried rice recipe that’s ready in 45 minutes, start to finish………….

* Click the link below to get all theHealthy Chinese Recipes
http://www.eatingwell.com/recipes/17935/cuisines-regions/asian/chinese/

Diabetic Dish of the Week – Barbecued Shrimp Over Tropical Rice

August 6, 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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Diabetic Dish of the Week – Barbecued Shrimp Over Tropical Rice TUESDAY

This week’s Diabetic Dish of the Week is – Barbecued Shrimp Over Tropical Rice. Fire that grill up for this week’s recipe! Shrimp and Brown Rice make up this Delicious and Diabetic Friendly Recipe. It’s from the Diabetes Self Management website where you’ll find a huge selection of Diabetic Friendly Recipes along with Diabetic News, Diabetic Management Tips, and more! Plus you subscribe to one of my favorite Magazines the Diabetes Self Management Magazine. So Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Barbecued Shrimp Over Tropical Rice
You’ll want to break out the grill for this mouthwatering seafood dish! Chopped fresh mango perfectly complements the sweet and spicy barbecue shrimp in this exotic dish, while jalapeño peppers add some kick.

Ingredients
20 frozen large raw shrimp, peeled and deveined (26 to 30 per pound)
1/2 cup uncooked brown rice
1/2 cup barbecue sauce
2 teaspoons fresh grated ginger
1 cup chopped fresh mango** (about 1 medium mango)
2 tablespoons finely chopped red onion
1 tablespoon chopped fresh cilantro
1 tablespoon finely chopped and seeded jalapeño pepper*
2 teaspoons lime juice

Directions
1 – Thaw shrimp according to package directions.

2 – Cook brown rice according to package directions, omitting salt; set aside.

3 – Meanwhile, thread shrimp onto 4 metal skewers, leaving 1/8-inch space between shrimp. In small bowl stir together barbecue sauce and ginger. Grill shrimp on greased rack of uncovered grill directly over medium heat for 6 to 7 minutes or until shrimp are opaque, turning once and brushing frequently with sauce mixture.

4 – Stir mango, onion, cilantro, jalapeño, and lime juice into hot rice. Spoon onto serving plates. Serve shrimp on top of rice mixture.

Note: Mangos are chock-full of vitamins A and C. They also are rich in fiber and contain over 20 different vitamins and minerals.

**Note: To chop a mango, first cut off all four sides around the pit. Then slide a knife between the skin and meat of the mango. Remove skin and cut into chunks then chop into smaller pieces.

*Note: Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

Yield: 4 servings.

Serving size: 1/2 cup rice and 5 shrimp.

Nutrition Facts Per Serving:
Calories: 200 calories, Carbohydrates: 37 g, Protein: 9 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 53 mg, Sodium: 396 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/barbecued-shrimp-over-tropical-rice/

Jennie – O Turkey Recipe of the Week – Easy Red Beans and Rice with Andouille Turkey Sausage

July 26, 2019 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is a recipe for Easy Red Beans and Rice with Andouille Turkey Sausage. Made using JENNIE-O® Andouille Turkey Sausage along with Red Onion, Bell Pepper, Red Kidney Beans, Diced Tomatoes, Vegetable Broth, Green Onions, Rice, and Seasonings. One Hearty Comfort Food Meal! You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Easy Red Beans and Rice with Andouille Turkey Sausage
A Cajun classic with a whole lot of kick. JENNIE-O® Andouille Turkey Sausage brings an exciting blend of flavors to this authentic meal—like pepper, paprika and garlic—for an instant dinner time hit.

INGREDIENTS
1 (13-ounce) package JENNIE-O® Andouille Turkey Sausage, sliced
1 small red onion, thinly sliced
1 green bell pepper, chopped
2 garlic cloves, chopped
2 (15-ounce) cans red kidney beans, undrained
1 (14.5-ounce) can diced tomatoes, undrained
1 cup vegetable broth
1 teaspoon Cajun seasoning
4 green onions, chopped
cooked rice, if desired

DIRECTIONS
1) In large cast-iron skillet, heat oil over medium heat. Cook sausage 5 to 7 minutes or until browned
2) Stir in onion, bell pepper and garlic and cook until softened. Add beans, tomatoes, broth and seasoning. Bring mixture to a boil. Reduce heat, cover and simmer 20 minutes. Stir in green onions. Serve over rice.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 490
Protein 19g
Carbohydrates 64g
Fiber 18g
Sugars 5g
Fat 13g
Cholesterol 45mg
Sodium 810mg
Saturated Fat 3g
https://www.jennieo.com/recipes/1270-easy-red-beans-and-rice-with-andouille-turkey-sausage

Dirty Rice with Turkey Italian Sausage and Baked Garlic Loaf Bread

July 21, 2019 at 6:35 PM | Posted in Zatarain's | Leave a comment
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Today’s Menu: Dirty Rice with Turkey Italian Sausage and Baked Garlic Loaf Bread

 

 

 

 

For Breakfast this morning I toasted a Thomas Light Multi Grain English Muffin and topped it with Smucker’s Sugar Free Blackberry Jam. Had my morning cup of Bigelow Decaf Green Tea, as always! Went and picked up Breakfast for Mom after I ate and back home. While Mom was at Church I did a couple of loads of laundry and cleaned the Kitchen. Cleaned the stove, oven, microwave, and fridge. Outside its partly cloudy and a high of 97. Rain moved in the late afternoon. So for Dinner tonight I’m preparing Dirty Rice with Turkey Italian Sausage and Baked Garlic Loaf Bread.

 

 

 

 

 


For the Dirty Rice I used a box of Zatarain’s Dirty Rice. The Mix includes a Long Grain Rice Mix with Vegetables and Spices. I added the Sausage. Really looking forward to this meal!

 

 

 

 

 


To prepare it; I first prepared the Turkey Sausage. I used Johnsonville Turkey Italian Sausages. I bought these from Meijer which carries the the full line of Johnsonville Products. First time using these, and they look delicious! Started by browning the Turkey Sausages in a 3-quart saucepan. Removed them from the skillet to plate and sliced the Sausages into bite size pieces and returned them to the skillet. When done I drained the fat. Stirred in 2 1/2 cups of Water and the Rice Mix into the saucepan until it was well blended. Brought it to a boil. Reduced the heat to low and covered. Simmered for 25 minutes until the Rice was tender.

 

 

 

Removed the sauce pan from the heat. Let it stand for 5 minutes, fluffed the Rice up and served! Delicious, the Sausage is so good and Rice and Mix all made some fantastic Dirty Rice and Sausage! Then I also baked a loaf of La Baguetterie Roasted Garlic Oval Bread. Perfect Bread with any Dish! I loved this dish tonight, plenty leftover for tomorrow’s Dinner! For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

 

ZATARAIN’S DIRTY RICE


Rice is a major Louisiana crop and a kitchen staple. This beloved dish evolved as home cooks discovered that adding spices and leftover meat would create rice that tastes a whole lot better – even if it looks a little “dirty.” Dirty rice is infused with flavors of onion and bell pepper. The dish is traditionally prepared with giblets, but Zatarain’s Dirty Rice Mix is delicious with ground beef, ground pork, ground turkey or any other meat of your choosing.

About the product
* Dirty Rice mix features long grain white rice with onions, bell peppers with Cajun seasonings
* One-pot/one-skillet
* Gluten free, no artificial flavors, no MSG added*, no colors from artificial sources
* Ready to enjoy as a side dish or one pot meal (just add meat!)
* PREP TIP: Can be made on the stove top or in the microwave
* 8 oz box
* Zero grams of fat and cholesterol per serving; not too spicy
* Add ground beef for a complete meal

PREPARATION
1 – Brown ground beef in 3-quart saucepan. Drain fat. Stir water and Rice Mix into saucepan until well blended. Bring to boil. Reduce heat to low. Cover.
2 – Simmer 25 minutes or until rice is tender.
3 – Remove from heat. Let stand 5 minutes. Fluff with fork before serving.

NUTRITION INFORMATION (PER SERVING)
CALORIES 130
TOTAL FAT 0.5g
CHOLESTEROL 0mg
SODIUM 500mg
CARBOHYDRATES 28g
FIBER 1g
SUGAR 0g
PROTEIN 3g
https://www.mccormick.com/zatarains/recipes/main-dishes/zatarains-dirty-rice#

 

 

 

 

 

Johnsonville Turkey Italian Sausages


A new take on a sausage classic. Experience the signature flavor of Johnsonville Italian Dinner Sausage with premium cuts of turkey, less fat and no MSG. Fall in love with Johnsonville Brats all over again.
COOKING DIRECTIONS GRILL STOVETOP
1 – Preheat grill to medium-low.
2 – Add sausage.
3 – Cook covered for 20 to 25 minutes or until sausage is browned and the internal temperature is 165°F, turning links often.
STORAGE
Keep Refrigerated. Prepare within 3 days of purchase or freeze up to 30 days.

NUTRITION FACTS
Serving Size: 1 link (91g) Servings per Container: 5 Calories: 150 Calories from Fat: 80 % Daily Value * Total Fat: 9g 14% Saturated Fat: 2.5g 13% Trans Fat: 0 Total Carbohydrates: 65mg 21% Sodium: 800mg 33% Total Carbohydrates: 4g 1%
Dietary Fiber:
Sugars: 1g
Protein: 14g
https://www.johnsonville.com/fresh-turkey-sausage.html

It’s Chili, Chowder, or Stew Saturday – Classic Gumbo

July 6, 2019 at 6:02 AM | Posted in 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 Classic Gumbo. Crab Meat, Shrimp, Spices, Vegetables, and Rice make up this Comfort Food Classic! The recipe is from the Diabetes Self Management website which not only has a huge selection of Diabetic Friendly Recipes but also has Diabetes News, Diabetes Management Tips, and so much more. So be sure to check it out soon! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Classic Gumbo

Ingredients
1 1/2 quarts water
8 ounces crabmeat
5 ounces shrimp
2 bay leaves
2 lemon wedges
2 slices onion
1 teaspoon plus 1/2 teaspoon cayenne pepper
1 teaspoon black pepper
1 tablespoon chopped parsley
1 pound okra, sliced
4 tablespoons vegetable oil
2 medium tomatoes, chopped
1 onion, diced
1 green pepper, diced
2 tablespoons flour
1 teaspoon thyme
3 1/2 cups prepared white rice
Directions
In a large pot, bring 1 1/2 quarts water to a boil and add crabmeat, shrimp, bay leaves, lemon wedges, onion slices, 1 teaspoon cayenne pepper, and black pepper. Boil for 10 minutes. Remove shrimp and crabmeat and set in refrigerator. Strain stock and set aside.

Sauté sliced okra in 1 tablespoon of the vegetable oil in a large skillet. When soft and lightly browned, place in a large pot. Add chopped tomatoes to okra and cook over low heat, stirring often. In skillet with 1 tablespoon of the vegetable oil sauté green peppers and onion until tender. Add to okra and tomatoes and cook, stirring often. In the skillet, add 2 tablespoons flour and stir until slightly browned (if it burns, discard flour and start over again). Add remaining 2 tablespoons of vegetable oil to the flour and stir until mixture is slightly bubbly. Stir in 1 cup of the reserved stock and cook until thickened. Add this liquid to pot with vegetables. Stir thoroughly, keeping heat on low. Add additional stock to create a thick, stewlike consistency. Stir in thyme and 1/2 teaspoon cayenne pepper. Cover and cook over low heat for an additional two hours. Add reserved crabmeat and shrimp to gumbo and blend, adding additional stock if needed. Cover and continue to heat for another 30 minutes. Prepare rice. To serve, place 1/2 cup boiled white rice in a large soup bowl and top with 1 cup gumbo. Serve immediately.

Yield: 7 servings.

Serving size: 1 cup gumbo with 1/2 cup rice.

Nutrition Facts Per Serving:
Calories: 260 calories, Carbohydrates: 29 g, Protein: 15 g, Fat: 9 g, Saturated Fat: 1 g, Sodium: 146 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/classic-gumbo/

Low-Cholesterol Fish and Seafood Recipes

June 29, 2019 at 6:00 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Low-Cholesterol Fish and Seafood Recipes. Find Delicious and Low-Cholesterol Fish and Seafood Recipes with recipes including; Peppery Barbecue-Glazed Shrimp with Vegetables and Orzo, Sweet and Spicy Roasted Salmon with Wild Rice Pilaf, and Sweet Chili and Pistachio Mahi Mahi. Find these delicious and healthy recipes and much more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Low-Cholesterol Fish and Seafood Recipes
Find Healthy Delicious Low-Cholesterol Fish & Seafood Recipes, from the food and nutrition experts at EatingWell.

Peppery Barbecue-Glazed Shrimp with Vegetables and Orzo
In this healthy BBQ shrimp recipe, shrimp are seasoned with a peppery spice blend and served with zucchini, peppers and whole-grain orzo for a delicious and easy dinner that’s ready in just 30 minutes. The shrimp and veggies are cooked in the same skillet, so cleanup is a snap too…….

Sweet and Spicy Roasted Salmon with Wild Rice Pilaf
Fresh jalapeños give this quick and easy roasted salmon dish its kick; honey and balsamic vinegar give it a sweet finish. A nutty-tasting wild rice pilaf completes this healthy dinner that comes together in just 30 minutes………….

Sweet Chili and Pistachio Mahi Mahi
Mild tasting mahi mahi gets a spicy and nutty infusion with this crunchy chili-pistachio coating. Served with a quinoa salad, this healthy meal is ready in just 45 minutes………..

* Click the link below toget all the Low-Cholesterol Fish and Seafood Recipes
http://www.eatingwell.com/recipes/22108/health-condition/low-cholesterol/dinner/fish-seafood/

Kitchen Hint of the Day!

June 27, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Cutting Carbs……….

Replace rice with grated cauliflower! It cooks in a lot less time, has almost no carbs, and serves well to replace rice in 95% of recipes.

Kitchen Hint of the Day!

June 24, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Going Vegetarian…….

Build meals around protein sources that are naturally low in fat, such as beans, lentils, and rice. Don’t overload meals with high-fat cheeses to replace the meat. Combining protein and fiber at meals will help you feel fuller longer. This rice bowl, for example, gets protein from the chickpeas and fiber from the brown rice and root vegetables.

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