Jennie – O Recipe of the Week – Grilled Turkey Meatloaf  

June 24, 2022 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 Grilled Turkey Meatloaf. To make this week’s recipe you’ll be needing a package of JENNIE-O® Lean Ground Turkey, Onion, Bread Crumbs, Chili Sauce Egg Substitute, Dried Sage, Egg Substitute, and Horseradish Mustard. There’s 240 calories and 13 net carbs per serving You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Stay Safe and Make the SWITCH in 2022!   https://www.jennieo.com/

Grilled Turkey Meatloaf
You haven’t had meatloaf until you’ve had it with lean ground turkey. And did you know you could grill it?! Grilled Turkey Meatloaf is made with chopped onion, sage, and brown sugar, comfort food doesn’t get better than this.
Total Time – 1 Hour
Serving Size – 5 Servings

Grilled Turkey Meatloaf

Ingredients
1 (20-ounce) package JENNIE-O® Lean Ground Turkey
⅓ cup finely chopped onion
⅓ cup seasoned dry bread crumbs
⅔ cup chili sauce, divided
¼ cup egg substitute or 1 egg
½ teaspoon dried sage leaves
2 tablespoons packed brown sugar
1 tablespoons horseradish mustard or Dijon mustard

Directions
1) In large bowl, combine turkey, onion, bread crumbs, ⅓ cup chili sauce, egg and sage; mix well. On large plate, shape mixture into an 8 x 4-inch oval loaf about 1½-inches thick. Cover and chill 30 minutes or up to 8 hours.

2) Prepare grill. Using large spatulas, place loaf on oiled rack of grill over medium heat. Grill, covered, 12 minutes. Combine remaining ⅓ cup chili sauce, brown sugar and mustard; mix well. Carefully turn loaf over; brush top with chili sauce mixture.

3) Continue to grill, covered, 14 to 16 minutes longer or until the internal temperature reaches 165ºF as measured by a meat thermometer.

4) Using clean spatulas, transfer loaf to plate. Let stand 5 minutes before slicing.

* Always cook to an internal temperature of 165°F.

Nutritional Information
Calories 240
Protein 20g
Carbohydrates 19g
Fiber 3g
Sugars 10g
Fat 8g
Cholesterol 65mg
Sodium 660mg
Saturated Fat 2g
https://www.jennieo.com/recipes/grilled-turkey-meatloaf/

Wild Idea Buffalo Recipe of the Week – BRAISED CHUCK ROAST IN MILK GRAVY

April 20, 2022 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is a BRAISED CHUCK ROAST IN MILK GRAVY. To make this week’s recipe you’ll be needing Wild Idea Buffalo Chuck Roast, Salt, Olive Oil, Leeks, Garlic Cloves, Black Pepper, Thyme Sprigs, Sage, Rosemary, Whole Milk, and Lemon Zest. You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2022! https://wildideabuffalo.com/

BRAISED CHUCK ROAST IN MILK GRAVY
This recipe was featured in the New York Times and was inspired by the late Italian chef, Marcella Hazen. A classic Italian dish called “Maiale al Latte” (braised in milk). Although I could imagine the flavors, the appearance is less than appetizing as the milk curdles as it cooks. In today’s world with modern appliances, I knew that could be rectified. My modifications will give you a nice silky milk gravy that you will want to pour on just about everything! You can find the NYT recipe.

Ingredients: (serves 8)

3 – pound Wild Idea Buffalo Chuck Roast, netting removed, rinsed & patted dry
1 – tablespoon salt
4 – tablespoons olive oil
2 – leeks, halved lengthwise & thinly sliced (white & light green parts only)
10 – garlic cloves, smashed & peeled
1 – tablespoon black pepper
4 – sprigs fresh thyme
4 – sprigs fresh sage
2 – sprigs fresh rosemary
5 – cups whole milk
3 – strips of fresh lemon zest, plus lemon wedges for serving
Asparagus and Peas

Preparation:

1 – Preheat oven to 350°.
2 – Cut Chuck Roast into 8 pieces and season with the salt.
3 – In a heavy pot, over medium high heat, add 2 tablespoons of oil. Swirl the pan to coat and add 4 pieces of the roast, snugging the pieces up to the edges of the pan. Brown, turning once, then remove pieces and place in a deep side baking dish. Repeat with the remaining oil and meat.
4 – Add the onions, garlic & black pepper to the pot and stir, scrapping up the bits from the bottom.
5 – Add the fresh herbs and the milk and bring to a light boil, stirring occasionally.
6 – Pour the hot milk mixture over the meat, add lemon peel and cover the baking dish tightly with either a lid or foil.
7 – Place in the hot oven and braise for 2.5 hours.
8 – Remove from the oven and turn the meat so that the top is now emersed in the curdled milk. Cover and let rest for 10 minutes.
9 – Remove roast pieces from the milk and transfer to a bowl. Cover.
10 – Drag a slotted or holed spoon through the milk a few times, removing the fresh herb sticks from the milk. Pour the milk back into the heavy pot you started with and place over medium high heat. Bring the milk to a low boil and stir occasionally for about 20 minutes. This will caramelize the milk a bit as well as reduce it.
11 – When the caramelized color you would like is achieved, pour the hot milk, with the onions, garlic & herbs leaves into a blender. Cover but leave the top spout open, but covered with a thin dish towel. This will allow the heat to escape when blending. Pulse blend (start/stop) until you have a smooth gravy.
12 – Cut the 8 pieces of braised meat in half and place in a deep/sided serving dish. Place steamed asparagus and peas around the edges and pour the hot gravy over the top.
13 – Garnish with lemon wedges and fresh herbs. Serve immediately and accompany with crusty bread.
This can be served over pasta or mashed potatoes too for heartier appetites. You will also have leftover gravy, but as mentioned it’s so good you will find other uses for it. Maybe try on an Open-Faced Hot Hamburger Sandwich…

Photo Credit: Jill O’Brien
https://wildideabuffalo.com/blogs/recipes/braised-chuck-roast-in-milk-gravy

Wild Rice, Mushroom, and Cranberry Dressing

November 20, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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I have a recipe for a Wild Rice, Mushroom, and Cranberry Dressing. It’s getting to that time of year when Dressings are an important part of your Dinner Menus. So I have a recipe for a Wild Rice, Mushroom, and Cranberry Dressing to pass along. To make this Dressing you’ll be needing Water, Salt, Wild Rice, Olive Oil, Mushrooms, Red Onion, Celery, Dried Cranberries, Pecans, Sage, and Black Pepper. The Dressing is 121 calories and 21 carbs per serving. 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 2021! https://www.diabetesselfmanagement.com/

Wild Rice, Mushroom, and Cranberry Dressing
No offense to traditional stuffing, but this dressing is sure to be a highlight this season. This dish will beautifully complement your holiday turkey — and, best of all, no one will believe this indulgent side contains only 121 calories per serving.

Ingredients
3 cups water
1 teaspoon salt, divided
1 cup wild rice
1 tablespoon olive oil
1 cup chopped shiitake or button mushrooms
1 small red onion, finely chopped
1 stalk celery, finely chopped
1/2 cup dried cranberries
1/2 cup chopped toasted pecans (optional)*
1/2 teaspoon minced fresh sage or 1/8 teaspoon dried sage
1/8 teaspoon black pepper

Directions
Yield: 8 servings
Serving size: 1/8 of recipe

1 – Bring water and 1/2 teaspoon salt to a boil in medium saucepan. Stir in rice. Reduce heat to low; cover and cook 45 minutes or until rice is tender. Drain.

2 – Preheat oven to 325°F. Spray 2-quart baking dish with nonstick cooking spray.

3 – Heat oil in large nonstick skillet over medium heat. Add mushrooms, onion, and celery; cook and stir 7 to 10 minutes or until vegetables are tender. Stir in rice, cranberries, pecans, if desired, remaining 1/2 teaspoon salt, sage and pepper. Spoon into prepared casserole.

4 – Bake 20 minutes or until heated through.

*To toast pecans, spread in single layer in heavy-bottomed skillet. Cook over medium heat 1 to 2 minutes, stirring frequently, until nuts are lightly browned. Remove from skillet immediately. Cool before using.

Nutrition Information:
Calories: 121 calories, Carbohydrates: 23 g, Protein: 3 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 297 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/wild-rice-mushroom-and-cranberry-dressing/

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Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
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Diabetic Dish of the Week – Turkey Breast with Barley-Cranberry Stuffing

November 9, 2021 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 – Turkey Breast with Barley-Cranberry Stuffing. To make this week’s Dish you’ll be needing Reduced Sodium Chicken Broth, Quick Cooking Barley, Onion, Dried Cranberries, Almonds, Sage, Garlic – Pepper Seasoning, Non Stick Cooking Spray, frozen Bone-In Turkey Breast Half, and fresh Parsley. 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 2021! https://www.diabetesselfmanagement.com/

Turkey Breast with Barley-Cranberry Stuffing
This low-calorie turkey and stuffing provide the perfect alternative to the traditional Thanksgiving turkey. Sure to be a hit with your guests, this meal is moist, full of fall flavors and employs your trusty slow cooker.

Ingredients
2 cups reduced-sodium chicken broth
1 cup uncooked quick-cooking barley
1/2 cup chopped onion
1/2 cup dried cranberries
2 tablespoons slivered almonds, toasted
1/2 teaspoon rubbed sage
1/2 teaspoon garlic-pepper seasoning
Nonstick cooking spray
1 fresh or thawed frozen bone-in turkey breast half (about 2 pounds), skinned
1/3 cup finely chopped fresh parsley

Directions
Yield: 6 servings
Serving size: 1/6 of total recipe

1 – Combine broth, barley, onion, cranberries, almonds, sage, and garlic-pepper seasoning in slow cooker.

2 – Spray large nonstick skillet with cooking spray. Brown turkey breast over medium heat on all sides; add to slow cooker. Cover; cook on LOW 4 to 6 hours.

3 – Transfer turkey to cutting board; cover with foil and let stand 10 to 15 minutes before slicing. Stir parsley into sauce mixture in slow cooker. Serve sliced turkey with sauce and stuffing.

Nutrition Information:
Calories: 298 calories, Carbohydrates: 33 g, Protein: 31 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 55 mg, Sodium: 114 mg, Fiber: 6 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/turkey-breast-barley-cranberry-stuffing/

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Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

Jennie – O recipe of the Week – Grilled Turkey Meatloaf

May 7, 2021 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 Grilled Turkey Meatloaf. To make this week’s recipe you’ll be needing a package JENNIE-O® Lean Ground Turkey, Onion, Breadcrumbs, Chili Sauce Egg Substitute, Dried Sage, Egg Substitute, and Horseradish Mustard. There’s 240 calories and 13 net carbs per serving. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Stay Safe and Make the SWITCH in 2021! https://www.jennieo.com/

Grilled Turkey Meatloaf
You haven’t had meatloaf until you’ve had it with lean ground turkey. And did you know you could grill it?! Grilled Turkey Meatloaf is made with chopped onion, sage, and brown sugar, comfort food doesn’t get better than this.
Total Time – 1 Hour
Serving Size – 5 Servings

Grilled Turkey Meatloaf

Ingredients
1 (20-ounce) package JENNIE-O® Lean Ground Turkey
⅓ cup finely chopped onion
⅓ cup seasoned dry breadcrumbs
⅔ cup chili sauce, divided
¼ cup egg substitute or 1 egg
½ teaspoon dried sage leaves
2 tablespoons packed brown sugar
1 tablespoons horseradish mustard or Dijon mustard

Directions
1) In large bowl, combine turkey, onion, breadcrumbs, ⅓ cup chili sauce, egg and sage; mix well. On large plate, shape mixture into an 8 x 4-inch oval loaf about 1½-inches thick. Cover and chill 30 minutes or up to 8 hours.

2) Prepare grill. Using large spatulas, place loaf on oiled rack of grill over medium heat. Grill, covered, 12 minutes. Combine remaining ⅓ cup chili sauce, brown sugar and mustard; mix well. Carefully turn loaf over; brush top with chili sauce mixture.

3) Continue to grill, covered, 14 to 16 minutes longer or until the internal temperature reaches 165ºF as measured by a meat thermometer.

4) Using clean spatulas, transfer loaf to plate. Let stand 5 minutes before slicing.

* Always cook to an internal temperature of 165°F.

Nutritional Information
Calories 240
Protein 20g
Carbohydrates 19g
Fiber 3g
Sugars 10g
Fat 8g
Cholesterol 65mg
Sodium 660mg
Saturated Fat 2g
https://www.jennieo.com/recipes/grilled-turkey-meatloaf/

Cumin Spiced Pork Chops w/ Spaetzle and Boiled Baby Carrots

December 14, 2020 at 7:09 PM | Posted in carrots, pork chops | Leave a comment
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Today’s Menu: Cumin Spiced Pork Chops w/ Spaetzle and Boiled Baby Carrots

 

 

For Breakfast I toasted a Thomas Light English Muffin that I topped with Smucker’s Sugar Free Blackberry Jam. I also had my morning cup of Bigelow Decaf Green Tea. Mostly Sunny and 37 degrees outside today. Another night of fighting Phantom Pains, and they were very painful! They started about 2:00 this morning and continued to about 10:00 this morning. So I spent most of the day in bed resting. These really drain me when they are this bad! For Dinner tonight I prepared a Cumin Spiced Pork Chops w/ Spaetzle and Boiled Baby Carrots.

 

 

I had picked some Pork Chops a while back at Meijer. Had them in the freezer so I grabbed the Chops from the freezer last night and let them thaw overnight in the fridge. Then to prepare my Chops I’ll need; The Cumin Spiced Rub which consists of 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. To prepare it preheat oven to 400°. Combine all the ingredients; rub it all over the pork chop. Let stand 20 minutes. Start by heating the Extra Virgin Olive oil in a Cast Iron Skillet over medium-high heat. Add Chops to pan; cook 3 minutes, browning both sides. From the stove to the oven and bake at 400° for 15 minutes until the thermometer registered 160°, turning after 5 minutes. Let stand 10 minutes before slicing. Fantastic combo of Spices, which makes one incredible tasty Crust on the Chop with the inside being tender and moist! Love this seasoning on the Pork!

 

For a side I prepared some Maggi Spaetzle (Authentic German Dumplings). I love these but had trouble finding any for a long time. I finally found some on Walmart’s website. To prepare them I followed the package cooking instructions; brought 4 quarts of water to a boil in a large saucepan. Stirred in the Spaetzle; boiled uncovered, for about 27 minutes (until tender). Drained it and set aside. Then melted 2 tablespoons of Blue Bonnet Light Butter over medium heat. Added 2 tablespoons of Dried Rubbed Sage and 1 Clove Minced Garlic. Added that to the finished Spaetzle and stirred until well mixed. Seasoned it with Sea Salt and Ground Pepper and served. Comes out so flavorful and Dumplings are so tender. Makes one excellent side dish.

 

Then I also prepared a package of Whole Baby Carrots. To prepare them I used a small sauce pan and filled it with water. Brought the water to a boil and added the Carrots. Boil until fork tender. One excellent Dinner! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Peach Snapple to drink.

 

 

 

 

 

 

 

 

Maggi: Authentic German Dumplings
You and maggi make great meals. Enjoy maggi spaetzle as a satisfying main course or as a delicious side dish To accompany your favorite meal. Tastes great with chicken or beef.

Nutrition Facts
Serving Size 46 G Servings Per Container 6
Amount Per Serving
Calories 170 Calories from Fat 10
% Daily Value*
Total Fat 1 G 2
Saturated Fat 0 G
Trans Fat 0 G
Cholesterol 30 Mg 10
Sodium 350 Mg 14
Total Carbohydrate 32 G 11
Dietary Fiber 2 G 7
Sugars 1 G
Protein 6 G

 

Diabetic Dish of the Week – Mushroom Sage Stuffing

November 17, 2020 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 Mushroom Sage Stuffing. To make this week’s recipe you’ll be using Butter Sticks, Shiitake Mushroom Caps, Onion, Celery, French Bread Cubes, Sage, Grated Orange Peel, Salt, Pepper, and Low Sodium Chicken Broth. Perfect for any Roasted Turkey! 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/

Mushroom Sage Stuffing
This dish is a deliciously different take on the Thanksgiving staple! If you’re tempted to try a new stuffing on Turkey Day, look no further than this mouthwatering recipe, which incorporates shiitake mushrooms, sage and orange peel for a side that’s sure to be a hit.

Ingredients
1/4 cup (1/2 stick) blended butter and oil baking sticks
2 cups sliced shiitake mushroom caps
1 onion, chopped
1 stalk celery, chopped
6 cups French or sourdough bread cubes, toasted
2 teaspoons minced fresh sage
1 teaspoon grated orange peel
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup low-sodium chicken broth

Directions
Yield: 8 servings

1 – Preheat oven to 325°F. Spray shallow 2-quart casserole with nonstick cooking spray.

2 – Melt butter in large saucepan or Dutch oven over medium-high heat. Add mushrooms, onion, and celery; cook and stir 5 minutes or until tender. Stir in bread cubes, sage, orange peel, salt, and pepper. Slowly stir in broth. Pour into prepared casserole.

3 – Bake 30 minutes or until stuffing is heated through and lightly browned.

Nutrition Information:
Calories: 180 calories, Carbohydrates: 26 g, Protein: 6 g, Fat: 6 g, Saturated Fat: 3 g, Cholesterol: 0 mg, Sodium: 470 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/mushroom-sage-stuffing/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

Wild Rice, Mushroom, and Cranberry Dressing

November 10, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
Tags: , , , , , , , , , , , , , , , , ,

I have a recipe for a Wild Rice, Mushroom, and Cranberry Dressing. It’s getting to that time of year when Dressings are an important part of your Dinner Menus. So I have a recipe for a Wild Rice, Mushroom, and Cranberry Dressing to pass along. To make this Dressing you’ll be needing Water, Salt, Wild Rice, Olive Oil, Mushrooms, Red Onion, Celery, Dried Cranberries, Pecans, Sage, and Black Pepper. The Dressing is 121 calories and 21 carbs per serving. 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/

Wild Rice, Mushroom, and Cranberry Dressing
No offense to traditional stuffing, but this dressing is sure to be a highlight this season. This dish will beautifully complement your holiday turkey — and, best of all, no one will believe this indulgent side contains only 121 calories per serving.

Ingredients
3 cups water
1 teaspoon salt, divided
1 cup wild rice
1 tablespoon olive oil
1 cup chopped shiitake or button mushrooms
1 small red onion, finely chopped
1 stalk celery, finely chopped
1/2 cup dried cranberries
1/2 cup chopped toasted pecans (optional)*
1/2 teaspoon minced fresh sage or 1/8 teaspoon dried sage
1/8 teaspoon black pepper

Directions
Yield: 8 servings
Serving size: 1/8 of recipe

1 – Bring water and 1/2 teaspoon salt to a boil in medium saucepan. Stir in rice. Reduce heat to low; cover and cook 45 minutes or until rice is tender. Drain.

2 – Preheat oven to 325°F. Spray 2-quart baking dish with nonstick cooking spray.

3 – Heat oil in large nonstick skillet over medium heat. Add mushrooms, onion, and celery; cook and stir 7 to 10 minutes or until vegetables are tender. Stir in rice, cranberries, pecans, if desired, remaining 1/2 teaspoon salt, sage and pepper. Spoon into prepared casserole.

4 – Bake 20 minutes or until heated through.

*To toast pecans, spread in single layer in heavy-bottomed skillet. Cook over medium heat 1 to 2 minutes, stirring frequently, until nuts are lightly browned. Remove from skillet immediately. Cool before using.

Nutrition Information:
Calories: 121 calories, Carbohydrates: 23 g, Protein: 3 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 297 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/wild-rice-mushroom-and-cranberry-dressing/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
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Healthy Herb Recipes

September 30, 2020 at 6:01 AM | Posted in Eating Well | Leave a comment
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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/

It’s Chili, Chowder, or Stew Saturday – Quick White Bean Soup

May 9, 2020 at 6:02 AM | Posted in It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday Recipe is a Quick White Bean Soup. To make this recipe you’ll be needing Dried White Beans, Canola Oil, Onion, Celery, Ground Black Pepper, Vegetable Stock, Sage, Tomato, Spinach, Salt, Grated Parmesan Cheese, and Basil Pesto. Sounds like a Hearty Soup! 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/

Quick White Bean Soup
This easy homemade soup comes together in less than an hour and is perfect for shaking off the winter doldroms.

Ingredients
Preparation time: 15 minutes
Soaking time: Overnight
Cooking time: 25–30 minutes.

1 cup dried white beans (such as navy, great northern, or cannellini), soaked overnight
1 tablespoon canola oil
1 large onion, chopped
3 stalks celery, chopped
Freshly ground pepper
4 cups vegetable stock or water
1/2 teaspoon dried sage
1 can (14 ounces) diced tomatoes
1–2 cups chopped fresh spinach
Salt to taste
Freshly grated Parmesan cheese (optional)
Basil pesto (optional)

Directions
Yield: 6 cups
Serving size: 1 cup

* Drain beans. Heat canola oil in pressure cooker and add drained beans, onion, celery, and a few grinds of fresh pepper. Sauté vegetables and beans for about 5 minutes, until fragrant. Add stock or water and sage. Secure lid and bring to high pressure. Cook for 20 minutes. Turn off heat and allow for natural pressure release. Open lid and add tomatoes and spinach. Simmer until spinach is cooked. Add salt and more fresh ground pepper to taste. Garnish with freshly grated Parmesan cheese or a dollop of basil pesto.

Nutrition Information:
Calories: 162 calories, Carbohydrates: 28 g, Protein: 9 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 230 mg, Fiber: 9 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/quick-white-bean-soup/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more!Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

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Coffee lover. Baker. Cook.

Too Busy Livin'

Food, family and functioning in everyday life

Vintage Recipe Cards

Where Food Photography Comes To Die

stephreeds

book reviews & comfort food