Healthy BBQ and Grilled Chicken Breast Recipes

May 5, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy BBQ and Grilled Chicken Breast Recipes. Delicious and Healthy BBQ and Grilled Chicken Breast Recipes with recipes like; Grilled Greek Chicken Salad, Grilled Chicken Ratatouille, and Jerk Chicken Breast. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy BBQ and Grilled Chicken Breast Recipes
Find healthy, delicious barbecue and grilled chicken breast recipes, from the food and nutrition experts at EatingWell.

Grilled Greek Chicken Salad
This Greek-inspired, main-dish chicken salad is enhanced with feta cheese, tomatoes and kalamata olives and served with a low-fat cucumber dressing………

Grilled Chicken Ratatouille
We gave this classic Provençal dish a taste of summer by grilling the vegetables traditionally used in ratatouille (bell pepper, eggplant, zucchini, tomato). Topped with grilled chicken, it makes an easy main course for summer entertaining. We like fresh marjoram and basil to complement the flavors, but any fresh herb will work. Serve with polenta and a glass of Pinot Noir………………

Jerk Chicken Breast
The chicken in this low-calorie dinner is brushed with lemon juice and sprinkled with a garlic, jerk and thyme seasoning mixture. You can save time by substituting 4 teaspoons of bottled minced garlic for the cloves in the rub. The recipe calls for an indoor electric grill but we also show instructions for broiling and outside grilling……………

* Click the link below to get all the Healthy BBQ and Grilled Chicken Breast Recipes
http://www.eatingwell.com/recipes/20648/ingredients/meat-poultry/chicken/breast/barbecue-grilled/

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Low-Calorie Mushroom Recipes

May 1, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Low-Calorie Mushroom Recipes. Healthy and Delicious Low-Calorie Mushroom Recipes. You’ll find recipes including; Wild Mushroom and Polenta Casserole, Spinach and Warm Mushroom Salad, and Spinach and Tuna Noodle Casserole. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Low-Calorie Mushroom Recipes
Find healthy, delicious low-calorie mushroom recipes, from the food and nutrition experts at EatingWell.

Wild Mushroom and Polenta Casserole
In this vegetarian polenta casserole recipe, the choice of cheese is as important as which wild mushroom you use. Morel or hen of the woods (maitake) mushrooms give a more “meaty” experience, while chanterelle or cremini mushrooms will have a milder flavor. The polenta recipe calls for rich, nutty Taleggio or fontina cheese, but you can also use a good-quality washed rind cheese like Brie or Gouda………….

Spinach and Warm Mushroom Salad
In this hearty mushroom and spinach salad recipe, sturdier “mature” spinach leaves hold up better than baby spinach when tossed with the warm mushroom-and-bacon vinaigrette……..

Spinach and Tuna Noodle Casserole
Homemade mushroom sauce kicks the can of soup out of the picture in this veggie-centric, healthy riff on a classic tuna-noodle casserole recipe. Serve with steamed green beans……..

* Click the link below to get all the Low-Calorie Mushroom Recipes
http://www.eatingwell.com/recipes/21881/low-calorie/side-dishes/vegetable/mushroom/

Kitchen Hint of the Day!

April 27, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Napa Cabbage……

I wasn’t real sure exactly what type of Lettuce Napa Cabbage was, here’s what I found on WIKI……

Napa or nappa cabbage is a type of Chinese cabbage originating near the Beijing region of China, and is widely used in East Asian cuisine. Since the 20th century, it has also become a widespread crop in Europe, the Americas and Australia. In much of the world, this is the vegetable referred to as “Chinese cabbage”. Wikipedia

* Rich in antioxidants. The flavonoid content and large amounts of vitamin A and C make Chinese cabbage a rich source of antioxidants. Antioxidants help protect the body from free-radicals and degeneration. They are essential for both maintaining a youthful look as well as keeping your body fit and strong.

Kitchen Hint of the Day!

March 31, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Bitter Greens……………….

Soak bitter greens, like arugula or kale, in a bowl of ice water in the fridge for about an hour to cut their bitterness. Run the leaves through your salad spinner several times with a paper towel to get them nice and dry and crisp

Diabetic Dish of the Week – Warm Shrimp, Artichoke, and Parmesan Salad

March 12, 2019 at 5:02 AM | Posted in diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | 1 Comment
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This week’s Diabetic Dish of the Week is – Warm Shrimp, Artichoke, and Parmesan Salad. A perfect fresh and Spring like dish made with Shrimp, Artichoke Hearts, Fat Free Italian Dressing, Salad Blend, and Parmesan Cheese. The Dish is 196 calories and 14 net carbs. It’s from one of my favorite sites and Magazines, the Diabetes Self Management website. At the Diabetes site you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes Management Tips, Diabetes News, and more! So check it out today. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Warm Shrimp, Artichoke, and Parmesan Salad

Ingredients
1 can (14 ounces) water-packed quartered artichoke hearts
20 frozen cooked tail-on premium shrimp (12 ounces)
1/2 cup fat-free Italian salad dressing
1 bag (12 ounces) salad blend
1/4 cup (1 ounce) shredded Parmesan cheese

Directions
1 – Drain and rinse artichoke hearts. Combine with shrimp and dressing in large, deep skillet. Cover and cook over medium heat 10 minutes, stirring occasionally.

2 – Divide salad blend among 4 dinner plates. Top salad with shrimp-artichoke mixture. Sprinkle with cheese.

Yield: 4 servings.

Nutrition Facts Per Serving:
Calories: 196 calories, Carbohydrates: 21 g, Protein: 24 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 133 mg, Sodium: 757 mg, Fiber: 7 g
https://www.diabetesselfmanagement.com/recipes/sides/warm-shrimp-artichoke-and-parmesan-salad/

31 Healthy Recipes to Make This March

March 9, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its 31 Healthy Recipes to Make This March. Delicious and healthy recipes to make for March. You’ll find recipes like; Greek Turkey Burgers with Spinach, Feta and Tzatziki, Slow-Cooker “Corned Beef” and Cabbage, and Vegetarian Pressed Italian Sandwich. Find these fresh recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

31 Healthy Recipes to Make This March
Get ready for spring with these fresh, healthy and in-season recipes. Try a cobb salad with avocado, chicken tacos, spring pasta with peas and more. Get inspired to cook up foods that are light, fresh and green, just like spring.

Greek Turkey Burgers with Spinach, Feta and Tzatziki
Creamy tzatziki and crisp sliced cucumber add a refreshing twist to this easy Greek-inspired burger recipe loaded with feta, spinach and Mediterranean spices. No tzatziki? No problem! Make your own at home by combining plain Greek yogurt with a squeeze of lemon, dill and finely chopped cucumber………………

Slow-Cooker “Corned Beef” and Cabbage
This warming slow-cooker stew has all the flavors of corned beef and cabbage but with much less sodium, plus it’s ready in half the time of traditional corned beef and cabbage. Rather than curing the beef in a salty brine for at least a day, we just throw the beef and veggies into a crock pot with pickling spice for that delicous briny flavor without the long soaking period……

Vegetarian Pressed Italian Sandwich
Typically, pressed sandwiches are a celebration of many meats. Here, we’ve opted for grilled eggplant slices, artichokes and arugula to make a satisfying vegetarian version. Giardiniera, a type of Italian relish typically made from bell peppers, celery, carrots, cauliflower, olives, vinegar and spices, perks up the flavors of any sandwich. You can use convenient prepared giardiniera or homemade. Choose a hot or mild version, depending on your preference for heat………

* Click the link below to get the 31 Healthy Recipes to Make This March
http://www.eatingwell.com/recipes/23211/seasonal/spring/march/slideshow/31-healthy-recipes-to-make-this-march/

Wild Idea Buffalo Recipe of the Week -BUFFALO BACON, BERRY and BLUE CHEESE SALAD WITH HOT BACON VINAIGRETTE

March 6, 2019 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 BUFFALO BACON, BERRY and BLUE CHEESE SALAD WITH HOT BACON VINAIGRETTE. Made using the Wild idea Buffalo Bacon. Also to make your Salad you’ll need; Spinach, Blueberries, Raspberries, Strawberries, Blue Cheese, Almonds, along with a HOT BACON VINAIGRETTE (Recipe included below). There are Salads and now there is this Salad! You can find this recipe or purchase the Wild Idea Buffalo Bacon along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

BUFFALO BACON, BERRY and BLUE CHEESE SALAD WITH HOT BACON VINAIGRETTE
A true example that yes, Bacon does make everything taste better!

(serves 4)

Ingredients:

1 – 10 ounce package Wild idea Buffalo Bacon

1 – tablespoon olive oil

4 – big handfuls of spinach

1 – cup blueberries

½ – cup raspberries

½ – cup black berries or quartered strawberries

4 – ounces blue cheese, crumbled

¼ – cup almonds, coarse chopped or candied pecans

Vinaigrette Ingredients:

Buffalo Bacon, chopped

2 – tablespoons olive oil

1 – teaspoon Dijon mustard

¼ – cup maple syrup

½ – teaspoon black pepper

¼ – teaspoon salt

¾ – cup rice vinegar

Preparation:

1) Cut the bacon into pieces. In large heavy skillet over medium high heat, heat oil and add the cut Bacon. Cook bacon until crispy, tossing during cooking process, about 7 minutes.
2) Remove pan from heat and transfer the bacon to a cutting board. Chop ¼ of the cooked bacon into small pieces.
3) Return the pan to the heat, and add 2 tablespoons olive oil and the finer chopped bacon. Allow the bacon to cook for a minute or so for a little extra crispiness.
4) Whisk in Dijon, maple syrup, salt & pepper and, rice vinegar. Stir to incorporate, scrapping up the brown bits from bottom of the pan. Heat for 1 to 2 minutes.
5) Place spinach in large bowl, pour hot bacon dressing over spinach and toss.
6) Divide spinach between four plates and top with berries, blue cheese, Buffalo Bacon and almonds. Drizzle with the Hot Bacon Dressing! Yes please!!!!

Serve with crusty bread.
https://wildideabuffalo.com/blogs/recipes/buffalo-bacon-berry-blue-cheese-salad-with-hot-bacon-vinaigrette

 

 

Wild Idea Buffalo – UNCURED SMOKED BUFFALO BACON 10 OZ.

Bacon lovers, this is for you! Our Wild Idea Buffalo Bacon is a staff favorite and a customer favorite. It is 100% grass-fed, *nitrite free, and has a hint of sweetness for full bacon flavor. No need to deny your love of bacon any longer with Wild Idea Buffalo Bacon!

10 oz. package.

Ingredients: 100% Grass-fed Buffalo, organic sea salt, maple syrup, brown sugar, veg stable [ celery powder, sea salt, silicon dioxide (anti-caking)]

*All products are made without the use of added nitrites or nitrates, except for those naturally occurring in sea salt and celery powder.
https://wildideabuffalo.com/collections/charcuterie/products/10-oz-uncured-smoked-buffalo-bacon

Kitchen Hint of the Day!

March 5, 2019 at 6:00 AM | Posted in Kitchen Hints | 4 Comments
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Use the herbs…..

Toss whole leaves of fresh herbs into salads as a green. Basil and Mint work well.

Healthy Canned Salmon Recipes

February 19, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Canned Salmon Recipes. Delicious and Healthy Canned Salmon Recipes with recipes like; Black Bean and Salmon Tostadas, Pink Salmon Cakes with Cilantro Pesto, and Salmon Burgers with Coleslaw and Roasted Carrots. Canned can make some delicious dishes! You can find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Canned Salmon Recipes
Find healthy, delicious canned salmon recipes, from the food and nutrition experts at EatingWell.

Black Bean and Salmon Tostadas
Pickled jalapeños, cilantro and avocado perk up convenient canned salmon for a quick tostada topping. Skip store-bought and make your own crispy shells in the oven. Serve with: Brown rice cooked with diced tomatoes and onions or salsa……….

Pink Salmon Cakes with Cilantro Pesto
Canned wild salmon is the base for these fast, delicious salmon cakes. Serve them over mixed greens or with sauteed bell peppers and a piece of toasty focaccia…………

Salmon Burgers with Coleslaw and Roasted Carrots
Salmon burgers on toasted rolls are served with tasty coleslaw and roasted carrots for a budget-friendly meal with plenty of vegetables……….

* Click the link below to get all the Healthy Canned Salmon Recipes
http://www.eatingwell.com/recipes/21611/ingredients/fish-seafood/fish/salmon/canned/

One of America’s Favorites – Ranch Dressing

February 11, 2019 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Homemade ranch dressing

Ranch dressing is a type of salad dressing made of some combination of buttermilk, salt, garlic, onion, mustard, herbs (commonly chives, parsley, and dill), and spices (commonly black pepper, paprika, and ground mustard seed), mixed into a sauce based on mayonnaise, or another oil emulsion. Sour cream and yogurt are sometimes used in addition to or as a substitute for buttermilk and mayonnaise. Ranch dressing has been the best-selling salad dressing in the United States since 1992, when it overtook Italian dressing. It is also popular in the US as a dip and flavoring for chips and other foods. In 2017, forty percent of Americans named ranch as their favorite dressing.

In the early 1950s, Steve Henson developed what is now known as ranch dressing while working as a plumbing contractor for three years in the remote Alaskan bush. In 1954, he and his wife Gayle opened Hidden Valley Ranch, a dude ranch at the former Sweetwater Ranch on San Marcos Pass in Santa Barbara County, California, where they served it to customers. It became popular, and they began selling it in packages for customers to take home, both as a finished product and as packets of seasoning to be mixed with mayonnaise and buttermilk. As demand grew, they incorporated Hidden Valley Ranch Food Products, Inc., and opened a factory to manufacture it in larger volumes, which they first distributed to supermarkets in the Southwest, and eventually, nationwide. In October 1972, the Hidden Valley Ranch brand was bought by Clorox for $8 million.

Kraft Foods and General Foods responded with similar dry seasoning packets labeled as “ranch style”. As a result, they were both sued for trademark infringement by the Waples-Platter Companies, the Texas-based manufacturer of Ranch Style Beans (now part of ConAgra Foods), even though Waples-Platter had declined to enter the salad dressing market itself out of fear that the tendency of such products to spoil rapidly would damage its brand. The case was tried before federal judge Eldon Brooks Mahon in Fort Worth, Texas, in 1976. Judge Mahon ruled in favor of Waples-Platter in a lengthy opinion which described the various “ranch style” and “ranch” products then available, of which many had been created to compete against Hidden Valley Ranch. Judge Mahon specifically noted that Hidden Valley Ranch and Waples-Platter had no dispute with each other (though he also noted that Hidden Valley Ranch was simultaneously suing General Foods in a separate federal case in California). The only issue before the Texas federal district court was that Waples-Platter was disputing the right of other manufacturers to compete against Hidden Valley Ranch by using the label “ranch style”.

Meanwhile, Clorox reformulated the Hidden Valley Ranch dressing several times to make it more convenient for consumers. The first change was to include buttermilk flavoring in the seasoning, meaning much less expensive regular milk could be used to mix the dressing instead. In 1983, Clorox developed a more popular non-refrigerated bottled formulation. As of 2002, Clorox subsidiary Hidden Valley Ranch Manufacturing LLC produces ranch packets and bottled dressings at two large factories, in Reno, Nevada, and Wheeling, Illinois.

During the 1980s, ranch became a common snack food flavor, starting with Cool Ranch Doritos in 1987, and Hidden Valley Ranch Wavy Lay’s in 1994.

During the 1990s, Hidden Valley had three kid-oriented variations of ranch dressing: pizza, nacho cheese, and taco flavors.

A mixed salad with German “Würziges Ranch-Dressing”

Ranch dressing is common in the United States as a dipping sauce for broccoli, carrots and celery as well as a dip for chips and “bar foods” such as french fries and chicken wings. It is also a common dipping sauce for fried foods such as fried mushrooms, fried zucchini, fried pickles, jalapeno poppers, onion rings, chicken fingers, and hushpuppies. In addition, ranch dressing is used on pizza, pickles, baked potatoes, wraps, tacos, pretzels, and hamburgers.

In Germany, Kühne produces a product labeled as Würziges Ranch-Dressing (literally “spicy ranch dressing”). It is based on the common recipe but contains additional tomatoes, red bell peppers, and red pepper. Its color is not white but looks like cocktail sauce.

Ranch dressing is produced by many manufacturers, including Hidden Valley, Ken’s, Kraft, Litehouse, Marie’s, Newman’s Own, and Wish-Bone.

 

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