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Diabetic Side Dish of the Week – Chef Marco’s Orzotto With Porcini Mushrooms

April 11, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | Leave a comment
Tags: Chef Marco’s Orzotto With Porcini Mushrooms, Cooking, Diabetes, Diabetes Self Management, Diabetic Side Dish of the Week, Dried Porcini Mushrooms, Dry White Wine, Extra Virgin Olive Oil, Food, Garlic, Grated Parmigiano-Reggiano Cheese., Pepper, recipes, Salt, Spices

This week’s Diabetic Side Dish of the Week is Chef Marco’s Orzotto With Porcini Mushrooms. To make this week’s Recipe you’ll be needing Dried Porcini Mushrooms, Extra Virgin Olive Oil, Garlic, Dry White Wine, Salt, Pepper, Spices, and Grated Parmigiano-Reggiano Cheese. The Dish is 176 calories and 19 net 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/

Chef Marco’s Orzotto With Porcini Mushrooms
You’re no doubt familiar with the many health benefits of the Mediterranean diet, from reducing rates of cardiovascular disease to lowering the risk of peripheral arterial disease and lessening the symptoms of sleep apnea. If you’d like to give this diet a try, why not start with this dish? It’s an authentic taste of Italy!

Ingredients
Preparation time: 5 minutes
Soaking time: approximately 30 minutes
Cooking time: approximately 50 minutes.

1/2 ounce dried porcini mushrooms, broken into small pieces
4 cups warm water
2 tablespoons plus 2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1/4 cup plus 1/4 cup dry white wine
Salt and pepper to taste
1 scallion, thinly sliced
1 cup pearled barley
1 tablespoon fresh thyme, minced
Dash ground cardamom
Pinch ground cumin
1/4 cup grated Parmigiano-Reggiano cheese

Directions
Yield: 8 servings
Serving size: about 1/2 cup

Let dried mushrooms stand in 4 cups of warm water for at least 30 minutes. With a slotted spoon or small strainer, lift the mushrooms out of the water, taking care not to pick up any dirt particles from the water. Place mushrooms on a paper towel and pat dry. Remove any visible remaining dirt. Strain the water, removing all dirt and debris, and put aside for later use. In a medium saucepan, heat 2 tablespoons of olive oil over medium heat, then add garlic and sauté for 30 seconds. Add mushrooms and continue sautéing for 1 minute with frequent stirring. Pour 1/4 cup wine over mushroom–garlic mixture and continue cooking for another 2 minutes. Remove pan from heat. Add salt and pepper to taste; set aside. In a separate large pan, heat remaining 2 tablespoons of olive oil over medium heat; add scallion and sauté for 1 minute with frequent stirring. Add in barley and mix well. Allow the barley to sizzle in the pan for about 2–3 minutes, then mix in thyme and spices. Very slowly add remaining 1/4 cup wine, using a long wooden spoon to prevent steam from burning your hand. Reduce heat, then carefully and slowly add 2 cups of mushroom water to barley while stirring. Allow barley to simmer, uncovered, for 30 minutes, stirring frequently to prevent sticking. After 30 minutes, add in mushroom–garlic mixture. Continue cooking uncovered for another 15 minutes, adding remaining mushroom liquid a little at a time as needed, until barley is tender. Remove pan from heat, sprinkle grated cheese over barley, and mix in well. Let barley mixture rest for 5 minutes before serving, adding more mushroom liquid if needed. Barley should be moist but not soupy. Serve hot.

Nutrition Information:
Calories: 176 calories, Carbohydrates: 23 g, Protein: 4 g, Fat: 8 g, Saturated Fat: 1 g, Cholesterol: 2 mg, Sodium: 47 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/chef-marcos-orzotto-with-porcini-mushrooms/

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* In-depth articles related to both Type 1 and Type 2 diabetes
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Diabetic Dish of the Week – Scallop and Artichoke Heart Casserole

April 6, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | Leave a comment
Tags: 1% Milk, All-Purpose Flour, baking, Canola Oil, Cooking, Diabetes, Diabetes Self Management, Dried Tarragon, Food, Frozen Artichoke Hearts, Green Onions, Paprika, Parsley, recipes, Red Bell Peppers, Salt, Scallop and Artichoke Heart Casserole, Scallops, White Pepper

This week’s Diabetic Dish of the Week is a Scallop and Artichoke Heart Casserole. To make this week’s recipe you’ll be needing Frozen Artichoke Hearts, Scallops, Canola Oil, Red Bell Peppers, Green Onions, All Purpose Flour, 1% Milk, Dried Tarragon, Salt, White Pepper, Parsley and Paprika. The Dish is 227 calories and 19 net 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/

Scallop and Artichoke Heart Casserole
Scallops are a good source of protein, vitamin B12, magnesium, and potassium — and best of all, they lend their delicious taste to this casserole!

Ingredients
1 package (9 ounces) frozen artichoke hearts, cooked and drained
1 pound scallops
1 teaspoon canola or vegetable oil
1/4 cup chopped red bell pepper
1/4 cup sliced green onions
1/4 cup all-purpose flour
2 cups low-fat (1%) milk
1 teaspoon dried tarragon
1/4 teaspoon salt
1/4 teaspoon white pepper
1 tablespoon chopped fresh parsley
Dash paprika

Directions
Yield: 4 servings
Serving size: 1/4 of total recipe

1 – Preheat oven to 350°F.

2 – Cut large artichoke hearts lengthwise into halves. Arrange artichoke hearts in even layer in 8-inch square baking dish.

3 – Rinse scallops; pat dry with paper towel. If scallops are large, cut into halves. Arrange scallops evenly over artichokes.

4 – Heat oil in medium saucepan over medium-low heat. Add bell pepper and green onions; cook and stir 5 minutes or until tender. Stir in flour. Gradually stir in milk until smooth. Add tarragon, salt, and white pepper; cook and stir over medium heat 10 minutes or until sauce boils and thickens. Pour sauce over scallops.

5 – Bake, uncovered, 25 minutes or until bubbling and scallops are opaque. Sprinkle with parsley and paprika before serving.

Tip: White pepper is a mild version of the common black pepper. They both originate from the same berries, which are called peppercorns. White pepper helps to maintain consistent color in light foods.

Nutrition Information:
Calories: 227 calories, Carbohydrates: 23 g, Protein: 26 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 43 mg, Sodium: 438 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/scallop-artichoke-heart-casserole/

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Black Bean Tortilla Pinwheels

April 3, 2021 at 6:01 AM | Posted in Appetizers, CooksRecipes | Leave a comment
Tags: Appetizers, Black Bean Tortilla Pinwheels, Black Beans, Cooking, CooksRecipes, Cream cheese, Food, Garlic Powder, Pimento Stuffed Green Olives, recipes, Red onion, salsa, Salt, Shredded Monterey Cheese, Sour cream, Tortillas

I have a recipe for Black Bean Tortilla Pinwheels. To make these Pinwheels you’ll be needing Cream Cheese, Sour Cream, Shredded Monterey Cheese, Pimento Stuffed Green Olives, Red Onion, Salt, Garlic Powder, Black Beans, Tortillas, and Salsa. Another Delicious 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 your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Black Bean Tortilla Pinwheels
Party guests will enjoy this tasty version of guacamole with black beans.

Recipe Ingredients:
1 (8-ounce) package cream cheese, softened
1 cup sour cream
1 cup (4 ounces) shredded Monterey Jack cheese
1/4 cup chopped pimento-stuffed green olives
1/4 cup chopped red onion
1/2 teaspoon seasoned salt
1/8 teaspoon garlic powder
1 (15-ounce) can black beans, drained
5 (10-inch) tortillas
Salsa

Cooking Directions:
1 – Combine the cream cheese and sour cream; blend well. Stir in the Monterey Jack cheese, the olives, the onion and the seasonings. Chill for 2 hours.
2 – Purée the beans in a food processor or blender.
3 – Spread a thick layer of beans over each tortilla.
4 – Spread the cream cheese mixture over the beans.
5 – Roll up tightly.
6 – Chill for 30 minutes.
7 – Cut into 3/4-inch slices.
8 – Serve with salsa.
Makes 16 servings.
https://www.cooksrecipes.com/appetizer/black_bean_tortilla_pinwheels_recipe.html

Wild Idea Buffalo Recipe of the Week – Taco Salad

March 31, 2021 at 6:02 AM | Posted in Wild Idea Buffalo | 2 Comments
Tags: Arugula, Avocado, Chèvre Cheese, Cherry Tomatoes, Cilantro Vinaigrette, Cooking, Corn Tortilla Croutons, Food, Hot Sauce, Jill’s Mexican Seasoning, Olive oil, Onion, Pepper, recipes, Salt, Taco Salad, Wild Idea Buffalo Recipe of the Week, Wild Idea Premium Ground Buffalo

This week’s Wild Idea Buffalo Recipe of the Week is a Taco Salad. To make this week’s recipe you’ll be needing Wild Idea Premium Ground Buffalo, Onion, Olive Oil, Jill’s Mexican Seasoning, salt, Pepper, Arugula, Cherry Tomatoes, Avocado, Chèvre Cheese, Corn Tortilla Croutons (recipe included), Cilantro Vinaigrette (recipe included) and Hot Sauce. Could be your best Taco Salad ever! You can find this recipe and purchase the Wild Idea Buffalo Italian Sausage along with all the other Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2021! https://wildideabuffalo.com/

TACO SALAD
A little twist on a on a favorite salad!

Ingredients:

1 – pound Wild Idea Premium Ground Buffalo
1 – onion, diced
1 to 2 – tablespoons olive oil
1 – package Jill’s Mexican Seasoning (or other taco/Mexican seasoning)
salt & pepper to taste
arugula greens
cherry tomatoes, diced
avocado, diced
chèvre cheese, crumbled
corn tortilla croutons (recipe below)
cilantro vinaigrette (recipe below)
hot sauce

Preparations:

1 – In a large, heavy skillet over medium high heat, add the olive oil, onion and crumble in the ground meat. Sauté for about 5 minutes stirring occasionally before adding the dry spices. Continue to cook until meat is browned.
2 – Arrange greens on individual plates or on a platter. Top with desired amounts of meat, tomatoes, avocado, sprinkle with cheese and homemade corn tortilla croutons. Drizzle with cilantro vinaigrette and a few good shakes of hot sauce.

Cilantro Vinaigrette Ingredients:

2 – cups cilantro leaves, packed
1 – cup rice vinegar
1/3 – cup sugar
1 – teaspoon salt
2 – teaspoons black pepper
¾ – cup olive oil

Preparations:

1 – Mix all ingredients together in blender until incorporated.

Corn Tortilla Croutons Ingredients:

corn tortillas
olive oil
salt and/or Mexican seasoning

Preparations:

1 – Heat 2 tablespoons of oil in a skillet and add corn tortillas, one at a time. Fry until they start to puff and are lightly brown, then turn.
2 – Remove from oil and lightly salt and season. Cut or break into pieces.
https://wildideabuffalo.com/blogs/recipes/taco-salad

Diabetic Side Dish of the Week – LEMON SPIKED GARLIC GREENS

March 30, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine, Diabetic Side Dish of the Week | Leave a comment
Tags: Cooking, Cooking spray, Diabetic Gourmet Magazine, Diabetic Side Dish of the Week, Food, Garlic, Greens, LEMON SPIKED GARLIC GREENS, Onion, Pepper, recipes, Salt, Side dish

This week’s Diabetic Side Dish of the Week is LEMON SPIKED GARLIC GREENS. To make this week’s Dish you’ll be needing Cooking Spray, Onion, Garlic, Greens, Salt, and Pepper. The Dish is 48 calories and 7 carbs per serving. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2021! https://diabeticgourmet.com/

LEMON SPIKED GARLIC GREENS

Ingredients

Garlic-flavored vegetable cooking spray
1/3 cup finely chopped onion
4 cloves garlic, minced
1-1/2 pounds greens, washed, stems removed, coarsely chopped
1/3 cup water
1-2 tablespoons lemon juice
Salt and pepper, to taste

Directions

1 – Spray large saucepan with cooking spray; heat over medium heat until hot. Saute onion and garlic until tender, 3 to 4 minutes.
2 – Add greens and water to saucepan; heat to boiling. Reduce heat and simmer, covered, until greens are wilted and tender, about 5 to 8 minutes, adding more water if necessary. Season to taste with lemon juice, salt and pepper.

NOTES:
Kale, collard, turnip, or beet greens are excellent choices for this quick-and-easy healthy vegetable.

Recipe Yield: Yield: 4 Servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 58
Fat: 1.7 grams
Sodium: 43 milligrams
Cholesterol: 53.3 milligrams
Protein: 5.9 grams
Carbohydrates: 7 grams
https://diabeticgourmet.com/diabetic-recipe/lemon-spiked-garlic-greens

Diabetic Side Dish of the Week – Beets With Horseradish Cream

March 28, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | Leave a comment
Tags: Beets, Beets With Horseradish Cream, Cooking, Diabetes, Diabetes Self Management, Diabetic Side Dish of the Week, Food, Low Fat Sour Cream, Pepper Cilantro, Prepared Horseradish, recipes, Salt

This week’s Diabetic Side Dish of the Week is Beets With Horseradish Cream. To make this week’s Dish you’ll be needing Beets, Low Fat Sour Cream, Prepared Horseradish, Salt, Pepper and Cilantro. There’s 59 calories and 8 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/

Beets With Horseradish Cream
Beets are widely considered to be a superfood, full of antioxidants, fiber, folate, potassium and vitamin C. Perfect for Passover, this simple side is low in carbohydrate and a good source of nutrients.

Ingredients
4 medium beets (about 2 inches in diameter)
1/3 cup low-fat sour cream
1 1/4 teaspoons prepared horseradish
1/4 teaspoon salt
Pinch black pepper
Cilantro (optional)

Directions
Yield: 4 servings
Serving size: 1 cup

1. Trim beets, leaving root and 1 inch of stem. Scrub beets; place in large saucepan; cover with water. Cover; bring to a boil, reduce heat and boil 45 minutes, or until tender.

2. Combine sour cream, horseradish, salt and pepper in small bowl.

3. Remove beets from heat; drain. When cooled; peel and cut into wedges. Transfer to plates and top with Horseradish Cream. Garnish with cilantro, if desired.

Nutrition Information:
Calories: 59 calories, Carbohydrates: 10 g, Protein: 2 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 7 mg, Sodium: 231 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/sides/beets-with-horseradish-cream/

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

Arugula Salad With Sun-Dried Tomato Vinaigrette

March 28, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
Tags: Arugula Salad With Sun-Dried Tomato Vinaigrette, Baby Arugula, Balsamic vinegar, Cooking, Diabetes, Diabetes Self Management, Food, Grape Tomatoes, Olive oil, Parmesan Cheese, Pepper, Pine Nuts, recipes, Salads, Salt, Sundried Tomatoes

I also have a recipe for an Arugula Salad With Sun-Dried Tomato Vinaigrette. To make this Salad you’ll be needing Sundried Tomatoes, Olive Oil, Balsamic Vinegar, Salt, Pepper, Baby Arugula, Grape Tomatoes, Parmesan Cheese, and Pine Nuts. 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/

Arugula Salad With Sun-Dried Tomato Vinaigrette
With its slightly spicy arugula base and combination of tomatoes, pine nuts, Parmesan and homemade vinaigrette, this simple Mediterranean salad is sure to kick the flavor of your meals up a notch!

Ingredients
1/4 cup sundried tomatoes (not packed in oil)
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
1 package (5 ounces) baby arugula
1 cup halved grape tomatoes
1/4 cup shaved Parmesan cheese
1/4 cup pine nuts, toasted* (optional)

Directions
Yield: 4 servings
Serving size: 1/4 of recipe

1. Combine sun-dried tomatoes, oil, vinegar, salt and pepper in blender or food processor; blend until smooth.

2. Combine arugula and grape tomatoes in large bowl. Add dressing; toss to coat. Top with cheese and pine nuts, if desired.

*Note: To toast pine nuts, spread in single layer in heavy skillet. Cook over medium heat 1 to 2 minutes, or until nuts are lightly browned, stirring frequently.

Nutrition Information:
Calories: 114 calories, Carbohydrates: 6 g, Protein: 4 g, Fat: 9 g, Saturated Fat: 2 g, Cholesterol: 6 mg, Sodium: 274 g, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/salads/arugula-salad-with-sun-dried-tomato-vinaigrette/

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Wild Idea Buffalo Recipe of the Week – BISON MEATBALLS WITH TOMATO FENNEL SAUCE

March 24, 2021 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: BISON MEATBALLS WITH TOMATO FENNEL SAUCE, Cooking, Fennel Bulb, Fennel Fronds, Food, Fresh Oregano, Grated Parmesan, Olive oil, Pasta, Pepper, recipes, Salt, Wild Idea Buffalo Recipe of the Week, Wild Idea Premium Ground Buffalo

This week’s Wild Idea Buffalo Recipe of the Week is BISON MEATBALLS WITH TOMATO FENNEL SAUCE. To make the Buffalo Meatballs you’ll be needing Wild Idea Premium Ground Buffalo, Olive Oil, Salt, and Pepper. Then for the Sauce you’ll need Onion, Fennel Bulb, Butter, Crushed Fennel, Salt, Pepper, Chili Flakes, Crushed Tomato, and Lemon. Additional Ingredients of Pasta, Fennel Fronds, Fresh Oregano, and Grated Parmesan. Wow, Dinner is served! You can find this recipe and purchase the Wild Idea Buffalo Italian Sausage along with all the other Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2021! https://wildideabuffalo.com/

BISON MEATBALLS WITH TOMATO FENNEL SAUCE
A simple recipe packed with flavor and nutrition!

Meatball Ingredients:

1 – pound Wild Idea Premium Ground Buffalo
4 – tablespoons olive oil
1 – teaspoon of salt
1 – teaspoon black pepper
Preparations:

1 – Crumble ground meat in a bowl with 3 tablespoons olive oil, salt & pepper. Mix thoroughly.
2 – Roll into 24 meatballs and place on an oiled (using the remaining olive oil) baking sheet. Broil at 500° for about 7 minutes.

Sauce Ingredients:

1 – onion, halved and sliced thin
1 – fennel bulb, halved and sliced thin
2 – tablespoons butter
2 – teaspoons crushed fennel
1 – teaspoon salt
1 – teaspoon black pepper
½ – teaspoon chili flake
24 – ounces crushed tomatoes
squeeze of lemon
Preparations:

1 – In a heavy pot over medium high heat, add butter, onions and fennel and sauté for 5 minutes before adding the dry spices.
2 – Continue to sauté until vegetables are tender. Add the crushed tomatoes and stir to incorporate. Reduce heat to low and simmer for 15 minutes. Add a fresh squeeze of lemon before serving.

Other Ingredients:
*pasta or zucchini or squash noodles
* fennel fronds and fresh oregano
* grated Parmesan
To Serve: Spoon sauce over pasta of choice or zucchini or squash noodles, top with hot meatballs and garnish with fennel fronds and oregano.
Photo Credit: Jill O’Brien
https://wildideabuffalo.com/blogs/recipes/bison-meat-balls-with-tomato-fennel-sauce

Diabetic Dish of the Week – Quick Orange Chicken

March 9, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
Tags: Cooking, Diabetes, Diabetes Self Management, Diabetic Dish of the Week, Dijon Mustard, Food, Frozen Orange Juice Concentrate, orange, Parsley, Quick Orange Chicken, recipes, Salt, Skinless Chicken Breast Halves, Sugar Free Orange Marmalade

This week’s Diabetic Dish of the Week is Quick Orange Chicken. To prepare this week’s recipe you’ll be needing Frozen Orange Juice Concentrate, Sugar Free Orange Marmalade, Dijon Mustard, Salt, Skinless Chicken Breast Halves, Orange, and 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/

Quick Orange Chicken
In need of a quick meal? With this quick and easy chicken dish, there’s no need to turn on the oven. Just a few minutes in the microwave, and this delicious low-carb entrée will be ready to serve!

Ingredients
2 tablespoons frozen orange juice concentrate
1 tablespoon no-sugar-added orange marmalade
1 teaspoon Dijon mustard
1/4 teaspoon salt
4 boneless skinless chicken breast halves (about 1 pound)
1/2 cup fresh orange sections
2 tablespoons chopped fresh parsley

Directions
Yield: 4 servings
Serving size: 1 chicken breast half with about 2 teaspoons sauce and 1 ounce of orange sections

1. For sauce, combine juice concentrate, marmalade, mustard and salt in 8-inch shallow microwavable dish until juice concentrate is thawed.

2. Add chicken, coating both sides with sauce. Arrange chicken around edge of dish without overlapping. Cover with vented plastic wrap. Microwave on high 3 minutes; turn chicken over. Microwave on medium-high (70%) 4 minutes, or until chicken is no longer pink in center.

3. Remove chicken to serving plate. Microwave remaining sauce on high 2 to 3 minutes, or until slightly thickened.

4. To serve, spoon sauce over chicken; top with orange sections and parsley.

Nutrition Information:
Calories: 157 calories, Carbohydrates: 8 g, Protein: 27 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 66 mg, Sodium: 234 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/quick-orange-chicken/

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“Meatless Monday” Recipe of the Week – Baked Portabella with Cheddar-Garlic Mashed Potatoes

March 8, 2021 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
Tags: Baked Portabella with Cheddar-Garlic Mashed Potatoes, baking, Black pepper, Butter, Chives, Cooking, CooksRecipes, Food, Meatless Monday, Portabella Mushrooms, recipes, Salt, Shredded Cheddar Cheese

This week’s “Meatless Monday” Recipe of the Week is a Baked Portabella with Cheddar-Garlic Mashed Potatoes. To make this week’s Dish you’ll be needing Butter, Portabella Mushrooms, Salt, Black Pepper, Shredded Cheddar Cheese, and Chives. The recipe is 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 your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Baked Portabella with Cheddar-Garlic Mashed Potatoes
Recipe Ingredients:
1 1/2 cups (3 sticks) butter
24 (about 2.5-ounces each) Portabella mushrooms (stems reserved for other use)
Salt
Freshly ground black pepper
1 pound 5 ounces shredded cheddar cheese – divided use
3 quarts well-seasoned hot garlic mashed potatoes
Thinly sliced chives, for garnish

Cooking Directions:
1 – Preheat oven to 500°F (260°C).
2 – Melt butter.
3 – Brush each portabella cap with butter; season well with salt and ground black pepper. Arrange on a baking sheet pan.
4 – Bake at 500°F (260°C) until mushrooms are tender, about 8 minutes; reserve.
5 – Stir 1 pound 2 ounces cheese into mashed potatoes until incorporated thoroughly.
6 – Fill each Portabella cap with 1/2 cup mashed potatoes; sprinkle top with 1/2 tablespoon reserved cheese.
7 – Heat mushrooms in 500°F (260°C) oven until heated through, about 5 minutes; sprinkle with chives.
Makes 24 servings.
https://www.cooksrecipes.com/mless/baked_portabella_with_cheddar-garlic_mashed_potatoes_recipe.html