Healthy Herb Recipes
September 30, 2020 at 6:01 AM | Posted in Eating Well | Leave a commentTags: baking, Beef, Cooking, Dill, EatingWel, Food, Garlic, Grilling, Healthy Herb Recipes, Herbs, Peppers, recipes, Rosemary, Sage, Sausage, Steak, Tomatoes
From the EatingWell website and Magazine its Healthy Herb Recipes. Find some Delicious and Healthy Herb Recipes with recipes including Corn Fritters with Yogurt-Dill Sauce, Rosemary-and-Garlic-Basted Sirloin Steak, and Instant-Pot Sausage and Peppers. 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 2020! http://www.eatingwell.com/
Healthy Herb Recipes
Find healthy, delicious herb recipes from the food and nutrition experts at EatingWell.
Corn Fritters with Yogurt-Dill Sauce
This healthier version of classic corn fritters uses less oil for frying but still packs plenty of fresh corn flavor. A creamy dill sauce on the side brightens up each bite…………………………
Rosemary-and-Garlic-Basted Sirloin Steak
Master the perfectly seared sirloin steak with this easy method, while playing with fresh herbs to enhance the flavor. The key to success: letting the meat come to room temperature before adding to the pan to ensure it cooks evenly. Rosemary and garlic give it an irresistible herby finish. For the best results, let the steak rest before serving………………………………
Instant-Pot Sausage and Peppers
Yellow and green peppers, tomatoes and sweet onion come together in the Instant Pot and make this classic sandwich pop with flavor. Cooking sausage and peppers in your Instant Pot makes this even easier for a busy weeknight. While green peppers are classic, any color bell peppers will work well…………………………………..
* Click the link below to get all the Healthy Herb Recipes
http://www.eatingwell.com/recipes/19231/ingredients/herbs-spices/herbs/
Diabetic Side Dish of the Week – Orange Endive Salad
June 28, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | 1 CommentTags: Cooking, Diabetes Self Management, Diabetic Side Dish of the Week, Endive, Food, Garlic, Grainy Mustard, Navel Orange, Olive oil, Orange Endive Salad, Orange juice, recipes, Red onion, Red Wine Vinegar, Rosemary, Side dish
This week’s Diabetic Side Dish of the Week is a Orange Endive Salad. A low carb side that’s bursting with flavor, Orange Endive Salad. To make this Salad you’ll be needing Garlic, Endive, Navel Orange, Red Onion, Rosemary, Orange Juice, Red Wine Vinegar, Grainy Mustard, and Olive Oil. Enjoy! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/
Orange Endive Salad
Bursting with the juicy flavor of navel oranges, this low-carb salad will satisfy your taste buds without doing a number on your blood sugar! Topped with a quick and easy homemade dressing, you have full control over what goes into this dish.
Ingredients
Preparation time: 20 minutes
1 garlic clove, cut in half
1 head curly endive, washed, dried, and torn into pieces
3 small heads Belgian endive, washed, dried, and sliced into 1/2-inch-wide strips
1 navel orange, peeled and sectioned, with each section cut into 3 pieces
1 small red onion, thinly sliced and separated into rings
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
3 tablespoons orange juice
3 tablespoons red wine vinegar
2 teaspoons grainy mustard
2 tablespoons olive oil
Directions
Yield: about 8 cups
Serving size: 1 cup
1 – Rub the inside of a salad bowl with the cut surfaces of the garlic clove. Discard garlic. Place all greens in the bowl. Add orange pieces, onion, and rosemary. In small bowl, whisk together the orange juice, vinegar, and mustard. Add the oil while continuing to whisk to create an emulsified mixture. Pour dressing over salad, toss, and serve immediately.
Nutrition Information:
Calories: 72 calories, Carbohydrates: 9 g, Protein: 2 g, Fat: 4 g, Saturated Fat: <1 g, Sodium: 51 mg, Fiber: 5 g
https://www.diabetesselfmanagement.com/recipes/salads/orange-endive-salad/
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* Weight Self-Management: Everything to maintain a healthy diet
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Jennie – O Turkey Recipe of the Week – Honey Glazed Turkey
April 10, 2020 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | 1 CommentTags: baking, Butter, Cooking, Food, Honey, Honey Glazed Turkey, Jennie - O Turkey Recipe of the Week, JENNIE-O® Whole Turkey, Parsley, Pepper, recipes, Roasting, Rosemary, Sage Leaves, Salt, Switch, Thyme
This week’s Jennie – O Turkey Recipe of the Week is a Honey Glazed Turkey. Made using the JENNIE-O® Whole Turkey, Honey, Butter, Parsley, Sage Leaves, Rosemary, Thyme, Salt, and Pepper. The perfect Bird for Easter Table! You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Enjoy and Make the Switch in 2020! https://www.jennieo.com/
Honey Glazed Turkey
This easy glazed turkey recipe serves as both a sweet and savory entrée for your Easter dinner.
INGREDIENTS
1 (12 to 18-pound) JENNIE-O® Whole Turkey, neck and giblets removed
1 cup honey
½ cup butter, melted
1 tablespoon minced fresh parsley
2 teaspoons dried sage leaves
1 teaspoon minced fresh rosemary
1 teaspoon fresh thyme leaves
1 teaspoon salt
1 teaspoon black pepper
DIRECTIONS
1) Prepare turkey according to package directions.
2) Meanwhile, in small bowl, stir together honey, melted butter, parsley, sage, rosemary, thyme, salt and pepper.
3) After turkey has roasted 2 hours, brush honey glaze mixture over turkey. Continue to brush turkey with honey glaze mixture. Roast until timer pops up and turkey is fully-cooked, 180°F as measued by a meat thermometer inserted into the thickest part of the thigh. Always confirm doneness with a meat thermometer. Juices should run clear. Let turkey stand 20 minutes before carving.
RECIPE NUTRITION INFORMATION
PER SERVING
Calories 500
Protein 56g
Sodium 800mg
Saturated Fat 8g
Fat 21g
Carbohydrates 23g
Fiber 0g
Sugars 23g
https://www.jennieo.com/recipes/956-honey-glazed-turkey
Sunday’s Pork Roast Dinner Recipe – Mediterranean Grilled Pork Roast
April 5, 2020 at 6:02 AM | Posted in CooksRecipes, Sunday’s Pork Roast Dinner Recipe | Leave a commentTags: Boneless Pork Loin Roast, Cloves, Cooking, CooksRecipes, Food, Fresh Sage Leaves, Grilling, Ground Black Pepper, Lemons, Mediterranean Grilled Pork Roast, recipes, Roasting, Rosemary, Sea salt, Sunday’s Pork Roast Dinner Recipe
This week’s Sunday’s Pork Roast Dinner Recipe is a Mediterranean Grilled Pork Roast. To make this week’s recipe you’ll be needing Boneless Pork Loin Roast, Lemons, Cloves, Rosemary, Fresh Sage Leaves, Ground Black Pepper, and Sea Salt. Another fantastic recipe from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html
Mediterranean Grilled Pork Roast
A grilled pork roast gives you and your guests time to mingle and savor the outdoors.
Recipe Ingredients:
1 boneless pork loin roast, 3 to 4 pounds
Zest of two lemons
5 garlic cloves, peeled
1/3 cup fresh rosemary leaves
1/4 cup fresh sage leaves
1/4 cup coarsely ground black pepper
1 tablespoon kosher or sea salt
Cooking Directions:
1 – Pat pork roast dry.
2 – In bowl of food processor, place remaining ingredients and process until fairly fine. Pat seasoning mixture over all surfaces of roast and place on medium-hot grill over INDIRECT heat. Close grill hood and grill for about 1 to 1 1/4 hours, until internal temperature (measured with a meat thermometer) reads about 155°F (approximately 65°C).
3 – Remove pork from grill and let rest about 10 minutes before slicing to serve.
Makes 6 to 8 servings.
https://www.cooksrecipes.com/pork/mediterranean_grilled_pork_roast_recipe.html
Wild Idea Buffalo Recipe of the Week – ENGLISH ROAST WITH ORANGE and ROSEMARY BUTTER
February 5, 2020 at 6:02 AM | Posted in Wild Idea Buffalo | 2 CommentsTags: baking, Black pepper, Cooking, ENGLISH ROAST WITH ORANGE and ROSEMARY BUTTER, Food, Olive oil, Onion Powder, oranges, recipes, Roasting, Rosemary, Salt, Wild Idea Buffalo - ENGLISH ROAST, Wild Idea Buffalo Recipe of the Week
This week’s Wild Idea Buffalo Recipe of the Week is a recipe for ENGLISH ROAST WITH ORANGE and ROSEMARY BUTTER. Oh I have a good one for the Delicious Wild Idea Buffalo English Roast, English Roast with Orange and Rosemary Butter! Made using the Wild Idea Buffalo English Roast, Olive Oil, Salt, Black Pepper, and Onion Powder. Then you’ll need Salted Butter, the Juice of 1 small Orange, and fresh Rosemary Leaves for the Orange and Rosemary Butter. You can find this recipe or purchase the Wild Idea Buffalo English Roast along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/
ENGLISH ROAST WITH ORANGE, ROSEMARY BUTTER
When I’m wanting a medium rare roast and when a cut needs a little tenderizing, my always go to method is Hot and High then Low and Slow. It’s a winner every time. This cut has a sinew seam that runs through it, but is very easy to eat around it after slicing.
Ingredients:
1 – 1.5 lb. English Roast
2 – tablespoons olive oil
1 – teaspoon of salt
2 – teaspoons of black pepper
2 – teaspoons of onion powder
OR
Seasonings of your choice. Avoid using real garlic, as it will burn with the high heat.
Preparation:
1 – Remove roast from packaging, then rinse and pat dry.
2 – In a heavy pot, add the olive oil and seasonings. Mix together.
3 – Place the roast in the pot and roll it around in the seasonings. Cover lightly with saran or a towel and allow the roast to rest for 1 to 2 hours at room temperature.
4 – Preheat oven to 500°.
5 – Place roast uncovered in hot oven for 7 minutes, then shut the oven off.
6 – Leave the roast in the oven for another 2 hours. Do NOT open the oven door.
7 – Remove the roast from the oven and turn the oven back on to 500°.
8 – Remove the roast from the pot and place on a cutting board and cut the roast into thin slices, keeping the slices tightly together. Transfer the slices onto a baking pan for reheating.
9 – Place the pot that the roast cooked in on the stove top over medium high heat and add either a little, broth, wine or water for an au jus. Season to taste.
10 – Place sliced roast back into hot oven and reheat for 5 to 7 minutes.
11 – Remove from oven and immediately transfer to a platter. Serve with hot au jus.
Ingredients:
½ – stick salted butter
juice of one small orange
fresh rosemary leaves from one steam
Preparation:
1 – Heat all ingredients in the microwave and then blend in a blender to incorporate.
Transfer to a bowl. Serve at room temperature.
https://wildideabuffalo.com/blogs/recipes/english-roast
Herbed Corn on the Cob
December 31, 2019 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a commentTags: Basil, Butter., Cooking, Diabetes, Diabetes Self Management, Ears of Corn, Food, Herbed Corn on the Cob, Microwave, Mixed Herbs, Oregano, Pepper, recipes, Rosemary, Sage, Salt
I’ve got a Diabetic Friendly Side Dish to pass along for everyone, Herbed Corn on the Cob. All you’ll need to make this recipe is Medium Size Ears of Corn, Butter, Mixed Herbs (such as basil, oregano, sage and rosemary),Salt, and Black Pepper. This dish is only 86 calories and 12 net carbs per serving (1 Ear of Corn). The recipe comes from the Diabetes Self Management website where you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more so be sure to check it out soon. You can also subscribe to the Diabetes Self Management website, one of my favorite Magazines. I’ve left a link to subscribe at the end of the post. So Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/
Ingredients
1 tablespoon butter or margarine
1 teaspoon mixed dried herbs (such as basil, oregano, sage and rosemary)
1/8 teaspoon salt
Black pepper
4 medium ears corn (6 to 7 ounces each), husks removed
Directions
1 – Combine butter, herbs, salt, and pepper in small microwavable bowl. Microwave on MEDIUM (50%) 30 to 45 seconds or until butter is melted.
2 – With pastry brush, coat corn with butter mixture. Place corn on microwavable plate; microwave on HIGH 5 to 6 minutes. Turn; microwave on HIGH 5 to 6 minutes or until tender.
Yield: 4 servings.
Serving size: 1 ear corn.
Nutrition Facts Per Serving:
Calories: 86 calories, Carbohydrates: 14 g, Protein: 2 g, Fat: 4 g, Saturated Fat: 2 g, Cholesterol: 8 mg, Sodium: 106 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/sides/herbed-corn-cob/
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Sunday’s Chicken Dinner Recipe – Chicken Legs with Glazed Eggplant, Zucchini and Apricots SUNDAY
August 18, 2019 at 6:02 AM | Posted in chicken, CooksRecipes, Sunday's Chicken Dinner | Leave a commentTags: Balsamic vinegar, Chicken Legs with Glazed Eggplant, Cooking, CooksRecipes, Food, Honey, recipes, Rosemary, Sunday's Chicken Dinner, Whole Chicken Leg Quarters, Zucchini and Apricots
This week’s Sunday’s Chicken Dinner Recipe is – Chicken Legs with Glazed Eggplant, Zucchini and Apricots. Made using Whole Chicken Leg Quarters along with Rosemary, Balsamic Vinegar, Honey, Eggplant, Zucchini, and Apricots. Grab your skewers and fire that grill up for this week’s recipe! The recipe is from the CooksRecipes website where you’ll find a huge selection of recipes that will please every one’s tastes, diets, and cuisines so check it out today. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html
Chicken Legs with Glazed Eggplant, Zucchini and Apricots
Recipe Ingredients:
4 whole chicken leg quarters
2 teaspoons salt – divided use
1 teaspoon freshly ground pepper – divided use
1 tablespoon finely chopped fresh rosemary
4 cloves garlic, minced
2 tablespoons olive oil
3/4 cup balsamic vinegar
2 tablespoons honey
1 tablespoon lemon juice
1 small eggplant, sliced into 1/2 to 3/4-inch slices
2 small zucchini, sliced into 1/2 to 3/4-inch slices
8 dried apricots
8 wooden or metal skewers
Cooking Directions:
1 – In a small bowl, combine salt, pepper, rosemary, garlic and olive oil. Crush into a paste by pressing the garlic to the sides and bottom of the bowl with the back of a spoon.
2 – Place chicken legs in baking dish and rub all over with garlic rosemary paste, rubbing over and under skin. Allow chicken to marinate for 30 minutes.
3 – While chicken is marinating, combine balsamic vinegar, honey, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper and lemon juice in a small saucepan. Bring to a boil and reduce by half, about 15 to 20 minutes. If using wooden skewers, soak skewers in water to prevent burning while cooking.
4 – Place vegetables and apricots in a large bowl. Pour balsamic glaze over; toss to coat well. String vegetables and apricots onto skewers, alternating between eggplant, zucchini and apricots. Reserve any remaining glaze in bowl.
5 – Preheat broiler or prepare grill by heating on high, covered for about 10 minutes. Adjust grill heat to medium high after preheating.
6 – Over medium high heat, sear or broil chicken on lightly oiled rack. Turn over once until well browned, cooking for a total of 6 to 8 minutes. Continue to cook chicken, moving and turning to avoid burning. Grill or broil chicken, until it reaches an internal temperature of 170°F (76.6°C), about another 20 to 25 minutes.
7 – When chicken is halfway done, place vegetable skewers on grill or under broiler. Grill, turning often, until vegetables are tender and browned but not falling off of skewers, about 15 to 20 minutes.
8 – To Serve: Place chicken on a platter, arrange skewers (or remove vegetables from skewers if preferred) next to chicken. Drizzle warm vegetables with remaining honey balsamic glaze.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 340; Total Fat: 9g; Cholesterol: 70mg; Total Carbs: 38g; Protein: 30g; Sodium: 960mg.
https://www.cooksrecipes.com/chicken/chicken_legs_with_glazed_eggplant_zucchini_and_apricots_recipe.html
Soup Special of the Day…….Turkey Tuscan Bean and Tomato Soup
August 26, 2018 at 5:02 AM | Posted in Jennie-O, Jennie-O Turkey Products, soup, Soup Special of the Day | Leave a commentTags: Cooking, Food, Great Northern Beans, JENNIE-O® Lean Italian Seasoned Ground Turkey, recipes, Rosemary, Shallots, Soup, Soup Special of the Day, Switch, Turkey Tuscan Bean and Tomato Soup
This week’s Soup Special of the Day is Turkey Tuscan Bean and Tomato Soup. This is from the Jennie – O Turkey website and is made with JENNIE-O® Lean Italian Seasoned Ground Turkey along with Rosemary, Shallots, and Great Northern Beans. You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH! https://www.jennieo.com/
Turkey Tuscan Bean and Tomato Soup
Rosemary, shallots, lean ground turkey and Great Northern Beans simmer together to create this low fat Italian soup. Topped with crunchy croutons, it’s great comfort food for cool nights.
INGREDIENTS
1 (16-ounce) package JENNIE-O® Lean Italian Seasoned Ground Turkey
1 tablespoon olive oil
½ cup sliced shallots or onion
3 cloves garlic, minced
2 (16-ounce) cans Great Northern Beans, rinsed and drained
1 (14.5-ounce) can seasoned diced tomatoes
2 (14.5-ounce) cans reduced-sodium chicken broth
1 tablespoon chopped fresh rosemary
¼ teaspoon freshly ground pepper
½ cup garlic or herb croutons, divided, if desired
DIRECTIONS
1) Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) In large saucepan, heat oil over medium-high heat. Add shallots and garlic; cook 5 minutes or until softened, stirring occasionally.
3) Add beans, tomatoes, broth, rosemary, pepper and turkey; bring to boil. Reduce heat; simmer, uncovered 15 minutes or until thickened.
4) Ladle into shallow bowls; top with croutons.
* Always cook to an internal temperature of 165°F.
RECIPE NUTRITION INFORMATION
PER SERVING
Calories 300
Protein 21g
Carbohydrates 29g
Fiber 10g
Sugars 6g
Fat 10g
Cholesterol 55mg
Sodium 800mg
Saturated Fat 2.5g
https://www.jennieo.com/recipes/147-turkey-tuscan-bean-and-tomato-soup
Lean Italian Seasoned Ground Turkey
For all your favorite spaghetti, lasagna meatball and sausage recipes, look no further than JENNIE-O® Lean Italian Seasoned Ground Turkey! It’s already Italian seasoned right out of the package. And since it’s lean, it comes with 70% less fat than USDA data for all ground beef. Save on prep time, and flavor!
* GLUTEN FREE
* PRESEASONED
* 70% LESS FAT THAN REGULAR GROUND BEEF
* 20 OZ-PACKAGE (1.25 LBS)
* 16 OZ-PACKAGE (1 LB) 20-OZ (1.25 LBS) PACKAGE
COOKING INSTRUCTIONS
CONSUMER STOVETOP SKILLET:
Spray skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.
* Always cook to an internal temperature of 165°F.
NUTRITION INFORMATION
Serving Size112 g
Calories 160
Calories From Fat 90
Total Fat 9.0 g
Saturated Fat 3.0 g
Trans Fat. 0 g
Cholesterol 80 mg
Sodium 620 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugars 2 g
Protein 19 g
Vitamin A 0%
Vitamin C 4%
Iron 8%
Calcium 2%
https://www.jennieo.com/products/195-lean-italian-seasoned-ground-turkey
Soup Special of the Day!……..Turkey Tuscan Bean and Tomato Soup
October 1, 2017 at 5:10 AM | Posted in Jennie-O Turkey Products, soup, Soup Special of the Day | Leave a commentTags: Cooking, Food, Great Northern Beans, JENNIE-O® Lean Italian Seasoned Ground Turkey, recipes, Rosemary, Shallots, Soup, Soup Special of the Day, Switch, Turkey Tuscan Bean and Tomato Soup
This week’s Soup Special of the Day is Turkey Tuscan Bean and Tomato Soup. This is from the Jennie – O Turkey website and is made with JENNIE-O® Lean Italian Seasoned Ground Turkey along with Rosemary, Shallots, and Great Northern Beans. You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH! https://www.jennieo.com/
Turkey Tuscan Bean and Tomato Soup
Rosemary, shallots, lean ground turkey and Great Northern Beans simmer together to create this low fat Italian soup. Topped with crunchy croutons, it’s great comfort food for cool nights.
INGREDIENTS
1 (16-ounce) package JENNIE-O® Lean Italian Seasoned Ground Turkey
1 tablespoon olive oil
½ cup sliced shallots or onion
3 cloves garlic, minced
2 (16-ounce) cans Great Northern Beans, rinsed and drained
1 (14.5-ounce) can seasoned diced tomatoes
2 (14.5-ounce) cans reduced-sodium chicken broth
1 tablespoon chopped fresh rosemary
¼ teaspoon freshly ground pepper
½ cup garlic or herb croutons, divided, if desired
DIRECTIONS
1) Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) In large saucepan, heat oil over medium-high heat. Add shallots and garlic; cook 5 minutes or until softened, stirring occasionally.
3) Add beans, tomatoes, broth, rosemary, pepper and turkey; bring to boil. Reduce heat; simmer, uncovered 15 minutes or until thickened.
4) Ladle into shallow bowls; top with croutons.
* Always cook to an internal temperature of 165°F.
RECIPE NUTRITION INFORMATION
PER SERVING
Calories300
Protein21g
Carbohydrates29g
Fiber10g
Sugars6g
Fat10g
Cholesterol55mg
Sodium800mg
Saturated Fat2.5g
https://www.jennieo.com/recipes/147-turkey-tuscan-bean-and-tomato-soup
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