Healthy Strawberry Recipes

April 28, 2021 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine it’s Healthy Strawberry Recipes. Find some Delicious and Healthy Strawberry Recipes with recipes including Strawberry-Ricotta Waffle Sandwich, Spinach-Strawberry Salad with Feta and Walnuts, and Strawberry-Chocolate Smoothie. Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2021!

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

Strawberry-Ricotta Waffle Sandwich
Here’s a sweet spin on a healthy breakfast-sandwich recipe. Other seasonal fruit, such as blueberries or sliced peaches, would be tasty toppers too…………

Spinach-Strawberry Salad with Feta and Walnuts
Sweet strawberries, salty feta and crunchy walnuts jazz up a simple spinach salad. The balsamic vinaigrette is incredibly easy; fresh shallots add more zip than you’ll find in any commercial dressing…………………..

Strawberry-Chocolate Smoothie
This creamy, rich strawberry-chocolate smoothie will satisfy any chocolate cravings. It’s so decadent you might want it as a dessert, too…………

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

Favorite Italian Recipes

May 5, 2016 at 4:58 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its Favorite Italian Recipes. Diabetic Friendly Italian Recipes including; Pizzas, Classic Marinara Meatballs, and Almond Cannoli with Lemon-Basil Ricotta Cream Filling. Find them all on the Diabetic Living Online website, enjoy!

Favorite Italian RecipesDiabetic living logo

These Italian recipes have been made especially for people with diabetes, so they’re carb-friendly but still full of flavor. From homemade pizzas and classic pasta recipes to decadent desserts, healthy Italian food never tasted so good.

Classic Marinara Meatballs

Our low-calorie remake of this Italian favorite fits deliciously into a diabetes meal plan. Offer any of our suggested variations with spaghetti squash for a satisfying low-carb meal……
Chicken Alfredo

Creamy Alfredo is lightened up with low-fat dairy, whole grain pasta, and the lean protein of chicken. Pair with a crisp green salad for a guilt-free indulgence the whole family will love…..
Almond Cannoli with Lemon-Basil Ricotta Cream Filling

When the occasion calls for an extraordinary dessert, make this decadent cannoli. Weighing in with just 18 grams of carb per serving, the unique combination of almond, lemon, and basil will delight all of the guests around your table……

* Click the link below to get all the Favorite Italian Recipes

Wild Idea Buffalo Recipe of the Week – Buffalo Rustic Pizza

November 20, 2013 at 8:19 AM | Posted in Wild Idea Buffalo | Leave a comment
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It’s Pizza, Pizza, for this week’s Wild Idea Buffalo Recipe of the Week. Buffalo Rustic Pizza is
sounding good! The link to the recipe is at the bottom of the post.



Buffalo Rustic Pizza serves 8 to 12

This is an adaptation of a recipe from a gourmet magazine years ago.


Buffalo Rustic PizzaWild Idea Buffalo Buffalo Rustic Pizza


Ingredients: Prep ingredients before making crust.


1 lb. Wild Idea Buffalo Italian Sausage

2 lbs. spinach leaves, washed

4 eggs

15 oz. ricotta cheese

2 garlic cloves, minced

5 red bell peppers, roasted, peeled, seeded and coarse chopped

or 24oz. jarred roasted red peppers, coarse chopped

8.5oz. jarred sun-dried tomatoes, flash processed

2 cups Parmesan cheese, grated

8oz. provolone cheese, sliced

salt and pepper


Dough Ingredients:

4 cups flour

2 teaspoons sugar

1 cup cold salted butter, sliced

4 eggs, lightly beaten




1.) Brown meat in heavy large skillet over medium high heat. Remove sausage from pan leaving a little fat in skillet. Cover sausage and set aside.

2.) In same skillet over medium heat add half of the spinach, cover, but toss occasionally until all leaves are wilted. Place wilted spinach in colander and repeat same step with remaining half of spinach.

3.) Press spinach with back of spoon in colander to push out water. Season spinach with a pinch of salt and pepper.

4.) In bowl, mix eggs, then add ricotta and garlic. Season with a pinch of salt and pepper.

5.) In mixing bowl, using a pastry hook mix together dough ingredients in order listed. Mix until incorporated.

6.) Form dough into a ball and removing 1/3 of dough. Roll 2/3 dough out on floured parchment paper or plastic wrap, forming large 16” circle. Roll out remaining dough in the same fashion into a 10” circle.

7.) Remove paper from top of dough and slide your hand under the bottom paper. Gently flip dough into a 9” spring-form pan. Press dough down lightly into pan and up pan sides.

8.) In this order, layer your ingredients inside dough; half of spinach, half of ricotta mixture, all of the red bell peppers, half of parmesan, all Buffalo Italian Sausage, all provolone, all sun-dried tomatoes, remaining spinach, remaining ricotta and remaining parmesan.

9.) Remove paper from top of remaining dough and slide your hand under the bottom paper. Gently flip the dough onto the top of the pie. Pinch dough seams together, using a little water if necessary.

10.) Place foil around pan to avoid any dripping from pan. Bake in 375* preheated oven, for 1½ hours. Remove and allow to rest for 10 minutes before cutting.

Holiday Favorites Made Healthy

November 22, 2012 at 11:37 AM | Posted in baking, cooking, diabetes, Food, potatoes, turkey | 1 Comment
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Happy Thanksgiving everyone! Here’s a few healthy ways to have our Thanksgiving Day dinner or leftovers from the Diabetic Living On Line web site. I posted a couple of the ideas and left the web link to the recipes and the web site. Enjoy everyone and Happy Thanksgiving!



Holiday Favorites Made Healthy

You don’t have to pass up your favorite holiday foods! We’ve slimmed down everything from mashed potatoes and gravy to turkey and green bean casserole. Our festive, diabetes-friendly holiday recipes prove that classic entrees and side dishes don’t have to be loaded with fat, calories, and carbs to be enjoyable. Now that’s something to be thankful for!

Herb-Roasted Turkey and Vegetables

Set aside half of this herb-infused roast and vegetable combo to make a turkey and bean soup for a second meal.
MAKES: 4 servings

2 tablespoons snipped fresh parsley
4 cloves garlic, minced
1 teaspoon snipped fresh rosemary
1 teaspoon snipped fresh thyme
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 2 3/4 – 3 1/4 pound turkey breast portion with bone, skin removed
Nonstick cooking spray
3 cups tiny red potatoes, quartered (about 1 pound)
2 cups baby carrots with tops trimmed and halved lengthwise (about 8 ounces)
2 cups white and/or red pearl onions trimmed and halved (about 8 ounces)
1 tablespoon olive oil

1. Preheat oven to 400 degrees F. In a small bowl, combine parsley, garlic, rosemary, thyme, salt, and pepper. Set aside 1 tablespoon of the herb mixture.
2. Place turkey breast portion, bone side down, on a roasting rack in a shallow roasting pan. Lightly coat with nonstick cooking spray. Sprinkle the remaining herb mixture evenly over turkey breast portion; rub in with your fingers. Roast, uncovered, for 20 minutes.
3. Meanwhile, in a large bowl, combine potatoes, carrots, and pearl onions; add the reserved 1 tablespoon herb mixture and the olive oil and toss until vegetables are coated. Arrange vegetables around turkey in roasting pan.
4. Reduce oven temperature to 350 degrees F. Roast for 1-1/4 to 1-1/2 hours more or until juices run clear, turkey is no longer pink (170 degrees F), and vegetables are tender, stirring vegetables once.
5. Transfer turkey to cutting board; tent with foil and let stand for 10 minutes before carving. Trim meat from bone. Reserve and store* 10 ounces of the turkey (about 2 cups) and 2 cups of the vegetables for the Turkey and Bean Soup. Serve the remaining turkey with the remaining vegetables. Makes 4 servings, plus enough reserved turkey and vegetables for Turkey and Bean Soup
* Place the reserved cooked turkey and vegetables in an airtight container. Cover and store in the refrigerator for up to 2 days or freeze for up to 3 months.
Nutrition Facts Per Serving:
Servings Per Recipe: 4
cal.(kcal): 231
Fat, total(g): 3
chol.(mg): 69
sat. fat(g): 1
carb.(g): 21
fiber(g): 3
pro.(g): 30
sodium(mg): 219



Three-Cheese Whipped Potatoes
Serve these sophisticated spuds instead of ordinary calorie-laden mashed potatoes. Loaded with ricotta, cottage, and Gorgonzola cheeses, no one else will know this decadent holiday side is diabetes friendly.

MAKES: 8 servings

1 1/2 pounds russet potatoes, scrubbed and cut into 1-1/2-inch chunks
1/3 cup part-skim ricotta cheese
1/3 cup low-fat cottage cheese
1/3 cup crumbled Gorgonzola cheese
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon garlic powder
1/4 – 1/2 teaspoon ground black pepper
1/4 teaspoon salt


1. In a covered large saucepan, cook potatoes in enough boiling water to cover for 15 to 20 minutes or until tender; drain.
2. Meanwhile, place ricotta cheese and cottage cheese in a food processor or blender. Cover and process or blend until smooth. Transfer mixture to a large bowl; add Gorgonzola cheese, rosemary, garlic powder, pepper, and salt.
3. Immediately add hot cooked potatoes to the cheese mixture. Beat with an electric mixer on low speed for 30 seconds. Beat on high speed for 2 minutes more. Transfer potato mixture to a serving bowl. Serve immediately.
Nutrition Facts Per Serving:
Servings Per Recipe: 8
cal.(kcal): 107
Fat, total(g): 3
chol.(mg): 8
sat. fat(g): 2
Monosaturated fat(g): 1
carb.(g): 16
fiber(g): 2
sugar(g): 1

Cheese of the Week – Ricotta

October 10, 2012 at 11:45 AM | Posted in baking, Jennie-O Turkey Products, Kraft Cheese, pasta | 2 Comments
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Ricotta (Italian pronunciation: [riˈkɔtta]) is an Italian dairy product made from sheep (or cow, goat, or buffalo) milk whey left over


from the production of cheese. Although typically referred to as ricotta cheese, ricotta is not properly a cheese because it is not produced by coagulation of casein. Rather, it is made by coagulating other milk proteins, notably albumin and globulin, left over in the whey that separates from the milk during the production of cheese. In fact, ricotta is safely eaten by individuals with casein intolerance.
Ricotta (literally meaning “recooked”) uses the whey, a limpid, low-fat, nutritious liquid that is a by-product of cheese production. Most of the milk protein (especially casein) is removed when cheese is made, but some protein remains in the whey, mostly albumin. This remaining protein can be harvested if the whey is first allowed to become more acidic by additional fermentation (by letting it sit for 12–24 hours at room temperature). Then the acidified whey is heated to near boiling. The combination of low pH and high temperature denatures the protein and causes it to precipitate out, forming a fine curd. Once cooled, the curd is separated by passing through a fine cloth.
Ricotta curds are creamy white in appearance, slightly sweet in taste, and contain around 13% fat. In this form, it is somewhat similar in texture to some cottage cheese variants, though considerably lighter. It is highly perishable. Ricotta comes in other forms as well, see variants below.

Whey contains little protein. This means ricotta production is a low-yield process, considering the amount of whey required to produce it. The whey is heated, sometimes with additional acid like vinegar or lemon juice, to catalyze the coagulation through heat of albumin and globulin in the whey. The whey is heated to a near-boiling temperature, much hotter than during the production of the original cheese, of which the whey is a remnant. This use for the whey has ancient origins and is referred to by Cato the Elder.

Like mascarpone in northern-Italian cuisine, ricotta is a favorite component of many Italian desserts, such as cheesecakes and cannoli. There are also kinds of cookies that include ricotta as an ingredient.
Ricotta can be beaten smooth and mixed with condiments, such as sugar, cinnamon, orange flower water and occasionally chocolate shavings, and served as a dessert. This basic combination (often with additions such as citrus and pistachios) also features prominently as the filling of the crunchy tubular shell of the Sicilian cannoli, and layered with slices of cake in Palermo’s cassata.
Combined with eggs and cooked grains, then baked firm, ricotta is also a main ingredient in Naples’ pastiera, one of Italy’s many “Easter pies”.
Ricotta is also commonly used in savory dishes, including pasta, calzone, pizza, manicotti, lasagne, and ravioli.
It also makes a suitable substitute for mayonnaise in traditional egg or tuna salad and as a sauce thickener.
It is often used as a substitute for paneer in the Indian dessert known as Ras Malai. However, paneer is mostly casein protein, similar to Cottage Cheese, while Ricotta is made of all whey protein. Studies have “demonstrated that supplementation with whey protein improves blood pressure and vascular function in overweight and obese individuals” . This suggests that Ras Malai made from Ricotta may be a healthier alternative in some cases.

While Italian ricotta is typically made from the whey of sheep, cow, goat, or water buffalo milk, the American product is almost always made of cow’s milk whey. While both types are low in fat and sodium, the Italian version is naturally sweet, while the American is blander, slightly salty, and moister.
In addition to its fresh, soft form, ricotta is also sold in three preparations which ensure a longer shelf life: salted, baked and smoked. The pressed, salted, dried, and aged variety of the cheese is known as ricotta salata, is milky-white and firm, and used for grating or shaving. Ricotta salata is sold in wheels, decorated by a delicate basket-weave pattern.
Ricotta infornata is produced by placing a large lump of soft ricotta in the oven until it develops a brown, lightly charred crust, sometimes even until it becomes sandy brown all the way through. Ricotta infornata is popular primarily in Sardinia and Sicily, and is sometimes called ricotta al forno.
Ricotta affumicata is similar to ricotta infornata. It is produced by placing a lump of soft ricotta in a smoker until it develops a grey crust and acquires a charred wood scent, usually of oak or chestnut wood, although, in Friuli, beech wood is used, with the addition of juniper and herbs.
Ricotta scanta is produced by the process of letting the ricotta go sour in a controlled manner, for about a week, then stirring it every 2–3 days, salting occasionally and allowing the liquid to flow away. After about 100 days, the ricotta has the consistency of cream cheese, with a distinct, pungent, piquant aroma, much like blue cheese but much richer. Ricotta scanta, also called ricotta forte, tastes as it smells, extremely aromatic and piquant, with a definite bitter note. Tasted with the tip of the tongue, it has a “hot” sensation.

Italian Sausage Lasagna

12 lasagna noodles, uncooked
2 tablespoons extra virgin olive oil
1 (16 ounce) Jennie – O Sweet Italian Turkey Sausages
Jennie – O Breakfast Lean Ground Turkey Sausage
1 onion
2 cloves garlic, chopped
1 (24 ounce) jar marinara sauce
4 cups ricotta cheese
1 large egg
1/2 cup grated Parmesan cheese
2 cups shredded Kraft 2% Mozzarella Cheese
1 teaspoon dried oregano
1. Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain, lightly oil and set aside.
2. In a medium sauce pan, saute the sausage, crumbling with a wooden spoon, until no longer pink. Add onion and garlic and continue sauteing for another 4 minutes until the sausage is cooked through.
3. Add marinara sauce to the sausage mixture and set aside. In a medium bowl, blend ricotta cheese, egg, 1/4 cup of the parmesan cheese; set aside.
4. Coat a 9×13 baking dish with olive oil and spread 1 cup of the sauce mixture on the bottom.
5. Top with 3 lasagna noodles. Spread 1/4 of the ricotta cheese mixture on the noodles and layer on 1 cup of the sauce mixture. Sprinkle 1/2 cup mozzarella cheese over this. Repeat this process three more times starting with the noodles and finish with the remaining 1/4 cup of parmesan cheese. Sprinkle with oregano.
6. Preheat oven to 350 degrees F and bake for 45 minutes until hot and bubbly. Let stand 10 minutes before cutting.

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