Kitchen Hint of the Day!

April 24, 2021 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Taste as You Go………..

Don’t wait until you’ve finished cooking to taste your dish. It helps to keep a bunch of clean spoons in arm’s reach while you work, so you can grab one and do a quick taste at each stage of cooking.

CHICKEN PAD THAI

February 28, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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I have a recipe for CHICKEN PAD THAI to pass along. To make this recipe some of the ingredients you’ll be needing are Chicken Breast, Honey, Chili Garlic Sauce, Peanut Butter, Zucchini, Pad Thai Stir-Fry Noodles, Bean Sprouts, Cabbage and more! Another Delicious and Healthy Recipe from 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/

CHICKEN PAD THAI
Recipe for Chicken Pad Thai with only 9 grams of carbs per serving from our diabetic Thai recipes area. Includes nutritional info for diabetes meal planning.
Peanuts are a low glycemic index food. Their slow digestion causes sugar to gradually be released into the blood, which can have positive effects on blood sugar control.
Substituting plant-based proteins like peanuts for animal proteins and low-quality carbohydrates can reduce diabetes risk by up to 21-percent.
This recipe is also a good source of Vitamin A (109%), Vitamin C (47%), iron (10%) and calcium (7%).

Ingredients

1 pound chicken breast
Freshly ground pepper, to taste
1 tablespoon olive oil
1 tablespoon honey
2 teaspoons chili garlic sauce
3 tablespoons rice wine vinegar
2 tablespoons low-sodium soy sauce
1 tablespoon peanut butter
1/4 cup water
1 medium zucchini, spiralized (about 1 cup)
2 medium carrots, spiralized (about 1 cup)
1 cup cooked pad thai stir-fry noodles
1 cup bean sprouts
1 cup thinly sliced cabbage
1 lime, quartered
1/4 cup unsalted peanuts, crushed
2 tablespoons chopped cilantro

Directions

1 – Season chicken with pepper, to taste. In large, nonstick skillet over medium-high heat, heat olive oil and cook chicken until fully cooked and juices are clear.
2 – Remove chicken from pan and allow to rest 5 minutes before slicing.
3 – To make sauce: In small bowl, whisk together honey, chili garlic sauce, rice wine vinegar, soy sauce, peanut butter and water.
4 – Add zucchini, carrots, rice noodles and chicken to pan; pour sauce over and toss to coat.
5 – Toss in bean sprouts and cabbage.
6 – Serve with lime wedge, crushed peanuts and cilantro.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 295
Fat: 12 grams
Saturated Fat: 2 grams
Fiber: 4 grams
Sodium: 792 miligrams
Cholesterol: 60 miligrams
Protein: 27 grams
Carbohydrates: 22 grams
Sugars: 9 grams
https://diabeticgourmet.com/diabetic-recipe/chicken-pad-thai

Scrambled Egg Mini Pizzas

February 21, 2021 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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You can start you morning off the right way with a Pizza, Scrambled Egg Mini Pizzas. Bell Peppers, Onions, Eggs, Cheese, Pizza Sauce, and more will give you a good reason to “Rise and Shine”. 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

Scrambled Egg Mini Pizzas

Recipe Ingredients:

2 teaspoons vegetable oil
1 1/2 cups chopped green or red bell peppers
1/2 cup chopped onion
1 teaspoon dried Italian seasoning
4 large eggs
1/4 cup milk
1/2 cup shredded part-skim mozzarella cheese (2 ounces) – divided use
1/2 cup pizza sauce
4 English muffins, split, toasted

Cooking Directions:

1 – Heat oil in large nonstick skillet over medium-high heat until hot. Add bell peppers, onion and Italian seasoning; sauté until tender, 3 to 4 minutes.
2 – Beat eggs and milk in medium bowl until blended. Pour over vegetables in skillet; sprinkle with 1/4 cup cheese. Reduce heat to medium. As eggs begin to set, gently pull the eggs across the pan with an inverted turner, forming large soft curds. Continue cooking – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. Do not stir constantly. Remove from heat.
3 – Spread 1 tablespoon pizza sauce on each muffin half. Top with eggs and remaining cheese, dividing evenly.

Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 313; Total Fat: 12g; Saturated Fat: 4g; Cholesterol: 221mg; Total Carbs: 35g; Fiber: 3g; Protein: 16g; Sodium: 476mg.
https://www.cooksrecipes.com/pizza_recipes/scrambled_egg_mini_pizzas_recipe.html

Lobster Rolls and Potato Chips

February 2, 2021 at 7:31 PM | Posted in Lobster, Luke's Lobster, seafood | 2 Comments
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Today’s Menu: Lobster Rolls with Potato Chips

 

 

Just a cup of Bigelow Decaf Green Tea for Breakfast this morning. 31 degrees and sunny, wind chill in the low 20’s. I have a Hoveround Mobility Chair that I use here at and around the house. Well Medicare makes you get a new one every 5 years. There was a glitch in Medicare approving it over the type of seat. But they finally approved it. A big thank you to my Doctor and Hoveround for the time they spent on getting this Medicare approved! Then at about 10:30 I took my Mom to get her Driver License renewed. Mom is 93 next week and she is very hard of hearing. She was really worried she would fail the hearing test. But she passed and everything is fine! So good news today around our house! For Dinner tonight I prepared Lobster Rolls with Potato Chips.

 

I had purchased the Lobster from Luke’s Lobster (https://www.lukeslobster.com/) out of Maine a while back. We used 1/2 the order a few weeks ago and I’m preparing the other half for Dinner tonight!

 

To prepare the Lobster I took a small skillet, sprayed it with Pam Cooking Spray and added a tablespoon of Blue Bonnet Light Butter, and heated it on medium low. As the Butter was melting I increased the heat to in between low and medium heat. Let it heat for 2 minutes and added the Lobster Chunks. Heated it for 2 minutes, stirring several times. Removed it from the heat and put the Lobster in to a bowl. Then added a 1/2 tsp of Lemon Juice, a tsp of Kraft Light Mayo w/Olive Oil, and seasoned it with about 4 pinches of the Luke’s Seasoning. I’ll be using Aunt Millie’s Reduced Calorie Whole Wheat Buns to serve my Lobster on. I topped them with just a light coat of melted Butter and served! Wow, what a Lobster Roll! Huge Chunks of Lobster with that hint of Lemon, Butter, and Luke’s Seasoning. Lobster maybe pricey but worth every cent. The Lobster Meat tasted so Fresh and Sweet. We will be purchasing more from Luke’s Lobster again! Also the Luke’s Lobster arrives Frozen in secure Packaging along with a ship date of your choice!

We had some Mike Sell’s Reduced Fat Chips with the Lobster Rolls. Later for Dessert a Jello Sugar Free Dark Chocolate Pudding topped a dab of Cool Whip Free.

 

 

 

 

 

 

 

 

 

 

Luke’s Lobster
Luke’s Lobster first opened its doors in the East Village in 2009. We now bring traceable, sustainable seafood to guests across the country. We work directly with fishermen to hand pick the best seafood, bring it straight to our own seafood company and then ship directly to our shacks. Cutting out the middleman means better tasting lobster, crab and shrimp for you to enjoy and a fairer price for our fishermen.
https://www.lukeslobster.com/

 

 

 

Lobster Roll Bundle – Serves 8

This bundle includes 2lbs of Lobster Meat with Luke’s Seasoning, plus a pack of 8 New England-style, split-top buns – enough to make 8 perfect Luke’s Lobster rolls. Our lobster meat is flash frozen using liquid nitrogen to preserve freshness and quality. Enjoy lobster shipped from Maine to anywhere in the US!

Ingredients
Lobster Meat with Seasoning Ingredients: Lobster, Water, Seasoning Packet (spices, including celery seed powder, sea salt, garlic powder), Salt.
https://shop.lukeslobster.com/collections/shop-lukes/products/lobster-roll-bundle-4-packs-lobster-meat-with-lukes-seasoning-pack-of-buns

Lobster Rolls and Potato Chips

December 31, 2020 at 6:58 PM | Posted in Lobster, Luke's Lobster | Leave a comment
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Today’s Menu: Lobster Rolls with Potato Chips

 

 

The last day of 2020, finally! We woke up to about 1/2 inch on the ground and 22 degrees. So to heat the morning up I made us a good Breakfast. I prepared some Glier’s Goetta, Simply Potatoes Shredded Hash Browns, Scrambled Eggs, Pillsbury Flaky Biscuits, and a cup of Bigelow Decaf Green Tea. Good start to the last day! Did a load of laundry and some light house cleaning. Then it was a day computer and TV. Relaxing day. For Dinner tonight for the first time, Lobster Rolls with Potato Chips.

 

I purchased the Lobster from Luke’s Lobster (https://www.lukeslobster.com/) out of Maine. I read about Luke’s from a blog that featured the Lobster Rolls that I’m preparing tonight. I purchased the Luke’s Lobster Roll Bundle – Serves 8. It comes frozen, 2 packages of 1 lb. each of Lobster Pieces (Chunks), an 8 pack of frozen Split Top Rolls, and a package of Luke’s Seasoning. I’m drooling while writing this! I laid 1 of the packages of Lobster and 4 of the Split Top Rolls in the fridge overnight to thaw.

 

To prepare the Lobster I took a small skillet, sprayed it with Pam Cooking Spray and added a tablespoon of Blue Bonnet Light Butter, and heated it on medium low. As the Butter was melting I increased the heat to in between low and medium heat. Let it heat for 2 minutes and added the Lobster Chunks. Heated it for 2 minutes, stirring several times. Removed it from the heat and put the Lobster in to a bowl. Then added a 1/2 tsp of Lemon Juice, a tsp of Kraft Light Mayo w/Olive Oil, and seasoned it with about 4 pinches of the Luke’s Seasoning. Set aside and prepare the Rolls.

 

In another small skillet I heated the Rolls up. Heated the skillet on medium low heat. Added the Rolls on both sides for about 2 minutes and removed the Rolls on to plates. I spread the inside of the Rolls with a bit of the Mayo. Then filled each Split Roll with the now Chilled Lobster. I topped them with just a light coat of melted Butter and served! Wow, what a Lobster Roll! Huge Chunks of Lobster with that hint of Lemon, Butter, and Luke’s Seasoning. Lobster maybe pricey but worth every cent. The Lobster Meat tasted so Fresh and Sweet. We will be purchasing more from Luke’s Lobster again! Also the Luke’s Lobster arrives Frozen insecure Packaging along with a ship date of your choice!

 

We served the with some Mike Sell’s Reduced Fat Chips. Later for a Dessert/Snack a 100 Calorie Mini Bag of Snyder’s Pretzels with a Diet Peach Snapple to drink.

 

 

 

 

 

 

 

 

 

Luke’s Lobster
Luke’s Lobster first opened its doors in the East Village in 2009. We now bring traceable, sustainable seafood to guests across the country. We work directly with fishermen to hand pick the best seafood, bring it straight to our own seafood company and then ship directly to our shacks. Cutting out the middleman means better tasting lobster, crab and shrimp for you to enjoy and a fairer price for our fishermen.
https://www.lukeslobster.com/

 

 

 

Lobster Roll Bundle – Serves 8

This bundle includes 2lbs of Lobster Meat with Luke’s Seasoning, plus a pack of 8 New England-style, split-top buns – enough to make 8 perfect Luke’s Lobster rolls. Our lobster meat is flash frozen using liquid nitrogen to preserve freshness and quality. Enjoy lobster shipped from Maine to anywhere in the US!

Ingredients
Lobster Meat with Seasoning Ingredients: Lobster, Water, Seasoning Packet (spices, including celery seed powder, sea salt, garlic powder), Salt.
https://shop.lukeslobster.com/collections/shop-lukes/products/lobster-roll-bundle-4-packs-lobster-meat-with-lukes-seasoning-pack-of-buns

Salmon Patties w/ Baked Mac and Cheese

November 4, 2020 at 6:53 PM | Posted in Mac and Cheese, Main Street Bistro, salmon | Leave a comment
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Today’s Menu: Salmon Patties w/ Baked Mac and Cheese

 

 

 

Just a cup of Biglow Decaf Green Tea for Breakfast. 70 degrees and sunny out today, beautiful Fall Day out there! I had to pick a Pick and Click order up at Kroger at 10:40. After Lunch I got the cart and rake out and raked some leaves in the backyard, and there were plenty of them! For Dinner tonight I prepared Salmon Patties w/ Baked Mac and Cheese.

 

To make the Salmon Patties I used Kroger Low Fat Saltine Wheat Crackers, 10 Crackers. By using these Crackers instead of a regular Saltine Cracker, such as Zesta Saltine Crackers, I saved on Fat, Calories, Carbs, and Sodium. Also instead of 1 Egg I used a 1/4 cup of Egg Beater’s. Make cuts where you can, it all adds up! I’m also using a can of Kroger Brand Pink Salmon, Old Bay Seasoning, and Dried Parsley.

 

In a large bowl I mixed all the ingredients until it well mixed and thickened up. Made the mixture into patties and pan fried them in Extra Light Olive Oil on medium heat. Fried until cooked through and golden brown on both sides. Golden brown and delicious!

 

For the Mac and Cheese I used Reser’s Main Street Bistro Signature Macaroni and Cheese. We have used several of their sides now and trying the Mac and Cheese tonight.

 

 

 

 

 

 

I’ll be baking it, you can also microwave it. I prefer baking items in the oven. First preheat the oven to 350°F. Next I removed the tray from the package and removed the film. I placed the  container on baking tray and heated it in the oven for 22 minutes. Nice and bubbly around the edges. Let it cool a bit and it’s ready! The Mac and Cheese is delicious! Fantastic Elbow Macaroni with plenty of Cheese, seasoned just right! Excellent Salmon Patty and Baked Mac and Cheese Dinner tonight! For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

 

 

 


Canned Salmon

Both canned and fresh fish are a good source of protein and other important nutrients, and one isn’t necessarily healthier than the other. … In fact, a USDA study found slightly higher levels of two omega-3s in canned pink and red salmon than it found in fresh. Canned salmon has other merits, too. Canned salmon is also rich in protein, vitamin D, calcium (from the bones) and healthy omega-3 fats. Omega-3 fats are heart healthy fats. They also promote healthy brain development in babies.

 

 

 

 

 


Reser’s Main Street Bistro Signature Macaroni and Cheese
An extra rich and cheesy dish featuring tender elbow macaroni, whole milk, and real cheddar cheese in a larger size!

* Menu-Inspired Recipe
* No Artificial Colors or Flavors
* No Margarine
* Ready in 6 Minutes

Directions:
Instructions: For best Results:
Oven 1 Preheat oven to 350°F. 2 Remove tray from package and remove film. 3 Place container on baking tray and heat in oven for 20-22 minutes or until bubbly around edges. Caution: Product may be hot.

Heating Instructions Microwave 1 Remove tray from package and remove film. 2 Heat on high for about 4 minutes until bubbly around edges. 3 Let stand 1 minute before serving. Microwave ovens vary, adjust cooking times as needed. Caution: Product may be hot.

Safe Handling Instructions: Do not use in a toaster oven. Do not broil.
https://mainstbistro.com/product/signature-macaroni-cheese-family-size/

One of America’s Favorites – Macaroni and Cheese

October 5, 2020 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Macaroni and cheese

Macaroni and cheese—also called mac ‘n’ cheese in the US, macaroni cheese in the United Kingdom—is a dish of cooked macaroni pasta and a cheese sauce, most commonly cheddar. It can also incorporate other ingredients, such as breadcrumbs, meat and vegetables.

Traditional macaroni and cheese is a casserole baked in the oven; however, it may be prepared in a sauce pan on top of the stove or using a packaged mix. The cheese is often first incorporated into a Béchamel sauce to create a Mornay sauce, which is then added to the pasta. In the United States, it is considered a comfort food.

US History of Mac and Cheese
The US president Thomas Jefferson and James Hemings, his chef and slave, encountered macaroni in Paris and brought the recipe back to Monticello. Jefferson drew a sketch of the pasta and wrote detailed notes on the extrusion process. In 1793, he commissioned the US ambassador to France William Short to purchase a machine for making it. Evidently, the machine was not suitable, as Jefferson later imported both macaroni and Parmesan cheese for his use at Monticello. In 1802, Jefferson served “a pie called macaroni” at a state dinner. The menu of the dinner was reported by Reverend Manasseh Cutler, who apparently was not fond of the cheesy macaroni casserole. Nevertheless, since that time, baked macaroni and cheese has remained popular in the United States.

Baked macaroni and cheese

A recipe called “macaroni and cheese” appeared in the 1824 cookbook The Virginia Housewife written by Mary Randolph. Randolph’s recipe had three ingredients: macaroni, cheese, and butter, layered together and baked in a hot oven. The cookbook was the most influential cookbook of the 19th century, according to culinary historian Karen Hess. Similar recipes for macaroni and cheese occur in the 1852 Hand-book of Useful Arts, and the 1861 Godey’s Lady’s Book. By the mid-1880s, cookbooks as far west as Kansas and Festus, Missouri, included recipes for macaroni and cheese casseroles. Factory production of the main ingredients made the dish affordable, and recipes made it accessible, but not notably popular. As it became accessible to a broader section of society, macaroni and cheese lost its upper class appeal.

Pasta other than macaroni are often used: almost any short-cut extruded pasta and many of the decorative cut pasta will do, particularly those with folds and pockets to hold the cheese. The dish may still be referred to as “macaroni and cheese” when made with a different pasta; while “shells and cheese” is sometimes used when it is made with Conchiglie.

While Cheddar cheese is most commonly used for macaroni and cheese, other cheeses may also be used — usually sharp in flavor — and two or more cheeses can be combined. Popular recipes include using Gruyere, Gouda, Havarti, and Parmesan cheese.

Macaroni and cheese can be made by simply layering slices of cheese and pasta (often with butter and/or evaporated milk) then baking in a casserole, rather than preparing as a cheese sauce. Also, some like to include a crunchy topping to their baked macaroni and cheese by topping it off with bread crumbs or crushed crackers, which also keeps the noodles on top from drying out when baking.

One novelty presentation is deep-fried macaroni and cheese found at fairs and food carts. In Scotland, macaroni and cheese can often be found incorporated into a pastry shell, known as a

Macaroni and cheese pizza

macaroni pie. Macaroni and cheese pizza can be found in some American restaurants, such as Cicis.

A similar traditional dish in Switzerland is called Älplermagronen (Alpine herder’s macaroni), which is also available in boxed versions. Älplermagronen are made of macaroni, cream, cheese, roasted onions, and in some recipes, potatoes. In the Canton of Uri, the potatoes are traditionally omitted, and in some regions, bacon or ham is added. The cheese is often Emmental cheese or Appenzeller cheese. It is usually accompanied by apple sauce.

Extra ingredients sometimes incorporated include bacon, jalapeños, tomatoes, onions, leeks, dried herbs, Tabasco sauce, sautéed mushrooms, ham, ground beef, sliced hot dogs, Spam, lobster, canned tuna or salmon, peas and broccoli.

Packaged macaroni and cheese is available in frozen form or as boxed ingredients for simplified preparation. Boston Market, Michelina’s, Kraft, and Stouffer’s are some of the more recognizable brands of prepared and frozen macaroni and cheese available in the United States. “Macaroni and cheese loaf”, a deli meat which contains both macaroni and processed cheese bits, can be found in some stores.

A variety of packaged mixes which are prepared in a sauce pan on the stove or in a microwave oven are available. They are usually modeled on Kraft Macaroni & Cheese (known as Kraft Dinner in Canada), which was introduced in 1937 with the slogan “make a meal for four in nine minutes.” It was an immediate success in the US and Canada amidst the economic hardships of the Depression. During the Second World War, rationing led to increased popularity for the product which could be obtained two boxes for one food rationing stamp. The 1953 Better Homes and Gardens Cookbook includes a recipe using Velveeta, which had been reformulated in that year. The boxed Kraft product is popular in Canada, where it is the most-purchased grocery item in the country.

Boxed mixes consist of uncooked pasta and either a liquid cheese sauce (often labeled “deluxe”) or powdered ingredients to prepare it. The powdered cheese sauce is mixed with either milk or

A plate of pre-packaged Kraft macaroni and cheese, served with tomato and sausage

water, and margarine, butter, or olive oil and added to the cooked pasta. Some mixes prepared in a microwave cook the pasta in the sauce.

Another popular variant is jarred macaroni cheese sauce, which is especially popular in the UK and US, available under the Dolmio and Ragú brands, among others. The pasta is purchased and prepared separately, then mixed with the heated cheese sauce.

Powdered cheese sauce, very similar to what is found inside a box of macaroni and cheese mix, is also sold without the pasta. This product is produced by several companies, most notably Bisto, Cabot, Annie’s and Kraft.

A number of different products on the market use this basic formulation with minor variations in ingredients.

Although high in carbohydrates, calories, fat, and salt, macaroni and cheese is a source of protein and certain variations of the dish can decrease the negative health aspects.

 

 

Loaded Potato Hearty Soup

October 2, 2020 at 6:53 PM | Posted in Idahoan Potato Products | 1 Comment
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Today’s Menu: Loaded Potato Hearty Soup

 

 

Just a cup of Bigelow Decaf Green Tea for Breakfast. 60 degrees and partly cloudy out there today. 68 degrees and partly cloudy out today. After my Tea I went to Kroger and then over to Meijer. Stopped and got the car washed and got gas on the way home. Back home it was raking leaves time again. So many leaves out there and we are not even in prime time leaf falling yet! For Dinner tonight I prepared Loaded Potato Hearty Soup.

 

I wanted something light for Dinner so Soup seemed perfect! I’m trying the Idahoan Loaded Potato Hearty Soup. It comes in a packet and easy to prepare. I’ll be preparing the Soup on the stovetop. Start by heating 4 cups of water to a boil in a 2 quart pot. Whisk in the contents of one pouch of soup all at once. Reduce heat and simmer uncovered for 5 min, stirring occasionally. Remove the pot from heat and let stand 5 min to cool slightly before serving.

 

Really a very good Potato Soup! I topped it off with Sargento Off the Block 4 State Cheddar Cheese. Plenty of Potatoes and the Soup had excellent Seasoning. I’ll be adding this to the Pantry! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Coke Zero to drink.

 

 

 

 

 

 

 

 

IDAHOAN LOADED POTATO HEARTY SOUP
As a 2017 BrandSpark Best New Product Awards winner, Idahoan Loaded Potato Hearty Soup gives you restaurant quality soup—flavorful, hearty, slow-cooked taste—in minutes. You don’t have to go out for restaurant-quality potato soup anymore—Idahoan is bringing it straight to your table! Filled with real, red potatoes and red potato skins, this hearty soup delivers exceptional taste and texture with every spoonful!

Prep Instructions
Stove Top Preparation

1 – On the stovetop, heat 4 cups of water to a boil in a 2 quart pot.
2 – Whisk in the contents of one pouch of soup all at once. Reduce heat and simmer uncovered for 5 min, stirring occasionally.
3 – Remove from heat and let stand 5 min to cool slightly before serving.
https://idahoan.com/products/loaded-potato-hearty-soup/

 

Diabetic Dish of the Week – Chicken Jambalaya

February 18, 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 a Chicken Jambalaya. I’ve got a Chicken Jambalaya for this week’s Diabetic Dish of the Week. Made using Cubed and Cooked Chicken, Vegetable Oil, Onions, Green Pepper, Garlic, Rice, Seasoning, Hot Pepper Sauce, Tomatoes, and Unsalted Chicken Broth. Jambalaya, I love it! 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/

Chicken Jambalaya
Craving authentic Louisiana fare? You can’t go wrong with this one-pot Creole jambalaya!

Ingredients
Preparation time:
1 hour
2 tablespoons vegetable oil
2 onions, chopped
1 green pepper, chopped
2 cloves garlic, minced
2 cups cubed, cooked chicken
1 cup uncooked rice
1 bay leaf, crumbled
1/2 teaspoon thyme
1/2 teaspoon salt-free Creole seasoning
3–4 drops hot pepper sauce
1 can (16 ounces) tomatoes
1/2 cup unsalted chicken broth

Directions
Yield: 6 servings

Serving size: 1 1/4 cups

1 – Heat vegetable oil in a large pot, then sauté onions, green pepper, and garlic until tender. Add chicken and rice, stirring until well coated with oil. Add bay leaf, thyme, Creole seasoning, hot pepper sauce, tomatoes, and broth. Cover and simmer until rice is tender and liquid is absorbed, about 30–40 minutes.

Nutrition Information:
Calories: 283 calories, Carbohydrates: 33 g, Protein: 16 g, Fat: 10 g, Saturated Fat: 2 g, Sodium: 60 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/chicken-jambalaya/

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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It’s Chili, Chowder, or Stew Saturday – Chunky Beef Chili

December 7, 2019 at 6:02 AM | Posted in CooksRecipes, It's Chili Soups or Stews Saturday | 1 Comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Chunky Beef Chili. Made using Beef for Stew (cut into chunks), Seasoning, Onion, Jalapeño Pepper, and Diced Tomatoes. The recipe comes from the CooksRecipes website where you’ll find a huge selection of recipes to please all tastes, diets, and cuisines so be sure to check it out today! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Chunky Beef Chili
This simple hearty bowl of red is an excellent source of protein, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of niacin.

Recipe Ingredients:
1 1/2 pounds beef for stew, cut into 1 to 1 1/2-inch pieces
2 tablespoons vegetable oil
Salt and freshly ground black pepper, to taste
1 medium onion, chopped
1 medium jalapeño pepper, minced*
2 (14.5-ounce) cans chili-seasoned diced tomatoes**

Cooking Directions:
1 – Heat 1 tablespoon oil in stockpot over medium heat until hot. Brown 1/2 of beef; remove from stockpot. Repeat with remaining beef. Remove beef from stockpot. Season with salt, as desired.
2 – Add remaining 1 tablespoon oil, onion and jalapeño pepper to stockpot. Cook and stir 5 to 8 minutes or until vegetables are tender.
3 – Return beef and juices to stockpot. Add tomatoes; bring to a boil. Reduce heat; cover tightly and simmer 1 3/4 to 2 1/4 hours or until beef is fork-tender.
Makes 4 servings.

*To control the level of spicy heat, remove and discard some or all of the seeds and membranes from the peppers, or one (4-ounce) can of mild green chiles can be substituted for the fresh jalapeño pepper.

**Canned Mexican or Southwestern-style tomatoes can be substituted for the chili-seasoned tomatoes.

Nutritional Information Per Serving (1/4 of recipe): 328 calories; 15 g fat (4 g saturated fat; 6 g monounsaturated fat); 73 mg cholesterol; 849 mg sodium; 2 g carbohydrate; 1.7 g fiber; 27 g protein; 3.5 mg niacin; 0.4 mg vitamin B6; 2.3 mcg vitamin B12; 3.8 mg iron; 18.3 mcg selenium; 5.8 mg zinc.
https://www.cooksrecipes.com/soup/chunky_beef_chili_recipe.html

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Enjoy cooking in your kitchen with less processed food.

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Fitfoodieology

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the salty rhubarb

Easily adaptable recipes for home cooks

Living Healthy & Fit With Lady Robinson

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