ROASTED CARROTS AND PARSNIPS

April 30, 2019 at 6:01 AM | Posted in carrots, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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I have a perfect Diabetic Friendly Side Dish to go with the HERB-RUBBED BEEF ROAST WITH ROASTED CAULIFLOWER for your Easter Dinner, ROASTED CARROTS AND PARSNIPS. Easy to prepare and only 90 calories per serving! Make your Easter Dinner not only a Delicious one but a Healthy one also. It’s another one from the Diabetic Gourmet Magazine website. Check out the Diabetic Gourmet site for a fantastic selection of Diabetic Friendly recipes, news, and tips. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

ROASTED CARROTS AND PARSNIPS

Ingredients

1 pound carrots, peeled
1 pound parsnips, peeled
2 tablespoons olive oil
salt and pepper, to taste
1/4 cup chopped fresh parsley

Directions

1 – Heat oven to 425F.
2 – Cut carrots and parsnips in half then in half lengthwise.
3 – Place on large rimmed baking pan toss with olive oil.
4 – Season with salt and pepper.
5 – Bake 30 to 40 minutes or until parsnips are tender, stirring once.
6 – Sprinkle with parsley.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 90
Fat: 3.5 grams
Saturated Fat: 0.5 grams
Fiber: 4 grams
Sodium: 40 milligrams
Protein: 1 grams
Carbohydrates: 14 grams
Sugars: 5 grams
https://diabeticgourmet.com/diabetic-recipes/roasted-carrots-and-parsnips

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One of America’s Favorites – Baked Beans

April 22, 2019 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Baked beans over scrambled eggs on toast

Baked beans is a dish containing beans, sometimes baked but, despite the name, usually stewed, in a sauce.] Most commercially canned baked beans are made from haricot beans, also known as navy beans (a variety of Phaseolus vulgaris) in a sauce. In Ireland and Great Britain, a tomato sauce is most commonly used, and they are commonly eaten on toast or as part of a full English, Scottish, or Irish breakfast.

American Boston baked beans use a sauce prepared with molasses and salt pork, the popularity of which has led to the city’s being nicknamed “Beantown”. Beans in a tomato and brown sugar, sugar, or corn syrup sauce are widely available throughout the US.

Canada’s Quebec-style beans often use maple syrup. This style is also popular in states bordering Canada’s eastern provinces.

Canned baked beans are used as a convenience food. They may be eaten hot or cold, straight from the can, as they are already fully cooked.

The beans presently used to make baked beans are all native to South America and were introduced to Europe around 1528. The dish is commonly described as having a savory-sweet flavor and a brownish- or reddish-tinted white bean once baked, stewed, canned or otherwise cooked. According to alternative traditions, sailors brought cassoulet from the south of France or northern France, and the Channel Islands, where bean stews were popular. Most probably, a number of regional bean recipes coalesced and cross-fertilised in North America and ultimately gave rise to the baked bean culinary tradition familiar today.

While many recipes today are stewed, traditionally beans were slow-baked in a ceramic or cast-iron beanpot. A tradition in Maine of “bean hole” cooking may have originated with the native Penobscot people and was later practiced in logging camps. A fire would be made in a stone-lined pit and allowed to burn down to hot coals, and then a pot with 11 pounds of seasoned beans would be placed in the ashes, covered over with dirt, and left to cook overnight or longer. These beans were a staple of Maine’s logging camps, served at every meal.

Canned beans, often containing pork, were among the first convenience foods, and it is in this form that they became exported and popularised by U.S. companies operating in the UK in the early 20th century. The U.S. Food and Drug Administration stated in 1996, “It has for years been recognized by consumers generally that the designation ‘beans with pork,’ or ‘pork and beans’ is the common or usual name for an article of commerce that contains very little pork.” The included pork is typically a piece of salt pork that adds fat to the dish.[citation needed]

Canned baked beans with small pork sausages are still available, as are variants with other added ingredients such as chili.

In the United States, Bush’s (Bush Brothers and Company), Van Camp’s, B&M (Burnham & Morrill Inc.), Allens, Inc., the H. J. Heinz Company, and the Campbell’s Soup Company are well-known

Beans on toast

producers or brands of packaged baked beans. B&M specializes in Boston-style baked beans often sold in beanpot-shaped jars, and canned brown bread, a traditional regional accompaniment to baked beans, whereas Bush and Van Camp produce multiple flavor varieties of canned beans, some styles using cured bacon to flavor the products.

In the New England region, baked beans are flavored either with maple syrup (Northern New England), or with molasses (Boston), and are traditionally cooked with salt pork in a beanpot in a brick oven for six to eight hours. In the absence of a brick oven, the beans were cooked in a beanpot nestled in a bed of embers placed near the outer edges of a hearth, about a foot away from the fire. Today, baked beans can be made in a slow cooker or in a modern oven using a traditional beanpot, Dutch oven, or casserole dish.

In southern states and along the eastern seaboard of the U.S., the beans become tangier usually due to the addition of yellow mustard. For example, the baked beans of Tennessee-based Bush’s include mustard in most of their varieties of beans. Ground beef may also become common alongside bacon in the home versions some of these bean styles. They may take on a flavor similar to Cowboy Beans, a home-mixed stew, somewhat similar to a chili but made instead with sweet baked beans.

Baked beans are a staple side dish for various types of barbecue. This is due in part to the ease of handling, as they can be served hot or cold, directly from the can, making them handy for outdoor eating. The tomato-based sweet sauce also complements many types of barbecue. The already-cooked beans may also be baked in a casserole dish topped with slices of raw bacon, which is baked until the bacon is cooked. Additional seasonings are sometimes used, such as additional brown sugar or mustard to make the sauce more tangy.

Heinz baked beans became very successful as an export to the UK, where canned baked beans are now a staple food. In America, the H. J. Heinz Co. continue to sell baked beans, although they are not always as widely distributed as competing American brands. Despite their international fame, there are currently substantial differences between the Heinz baked beans produced for the UK market (descended from the original American recipe) and the nearest currently equivalent American product (Heinz Premium Vegetarian Beans).

The American product contains brown sugar where the British beans do not, and the U.S. product contains 14 g of sugar per 16 oz tin compared to 7 g for the British version (equating to 140 versus 90 calories). The U.S. beans have a mushier texture and are darker in color than their UK counterpart. This has resulted in a situation where the product is now imported back to the brand’s home country. For several years, UK Heinz Baked Beans have been available in the U.S., either in different-sized cans from those sold in the UK or in a 385-gram can (the same can as the 415-gram can in the UK) with an “export” label with American English spelling and the word “baked” dropped from the title on the label. These are sold in many U.S. specialty stores, attesting to the popularity of baked beans and their appeal to expats. Bush, Van Camp, B&M, and Heinz all produce pork-free baked beans labeled as vegetarian beans, making this American dish available to people who abstain from pork for religious, dietary, or ethical reasons.

Three beanpots used for cooking homemade baked beans. The small one is glazed with the letters “Boston Baked Beans”

In the UK, Ireland, Australia, New Zealand, Hong Kong, Brunei, Malaysia, and Singapore, the term baked beans usually refers to tinned beans in a tomato sauce. They were originally imported from American companies, first sold in the UK in 1886 in the upmarket Fortnum & Mason store in London as an expensive foreign delicacy.

Today, baked beans are a staple convenience food in the UK, often eaten as part of the modern full English breakfast and particularly on toast (called simply “beans on toast”). Baked beans freshly cooked from raw ingredients, much closer to their original unprocessed, unindustrialised form, are offered by a few upmarket brunch establishments.

The best-selling brand in the UK is Heinz Baked Beans.

 

Clean-Eating Christmas Recipes

December 12, 2018 at 6:01 AM | Posted in Eating Well | Leave a comment
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Just in time for Christmas from the EatingWell website and Magazine its Clean-Eating Christmas Recipes. Healthy and Delicious Clean-Eating Christmas Recipes like; Spiced Maple Cranberry Sauce, Creamy Green Beans and Mushrooms, and Easy Mashed Sweet Potatoes. Find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy this Christmas! http://www.eatingwell.com/

Clean-Eating Christmas Recipes
Find healthy, delicious clean-eating Christmas recipes, from the food and nutrition experts at EatingWell. Our clean-eating recipes are made with real, whole foods and limit processed foods and refined grains. Plus, they are lower in sodium, sugar and calories.

Spiced Maple Cranberry Sauce
Most homemade cranberry sauces are made with sugar, but this one— flavored with unsweetened applesauce and spices— gets its sweetness from the maple syrup that’s added in after cooking………….

Creamy Green Beans and Mushrooms
This take on a green bean casserole from José Andrés features perfectly cooked green beans in a mushroom sauce made with real cream. Andrés even gives the traditional canned french-fried onions a run for their money with some freshly frizzled shallot rings. Serve for Thanksgiving or as a side for roast beef or roast chicken………….

Easy Mashed Sweet Potatoes
This quick mashed potato recipe has just 5 ingredients and is dinner-ready in 20 minutes. Using sweet potatoes for this classic side dish adds color to your plate along with a little sweetness and a boost of Vitamin A. With classic and simple flavors, it can easily be paired with any of your favorite dishes…………

* Click the link below to get all the Clean-Eating Christmas Recipes
http://www.eatingwell.com/recipes/22841/holidays-occasions/christmas/clean-eating/

Space-Saving Side Dishes for Thanksgiving (That Don’t Use Your Stove or Oven)

November 13, 2018 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Space-Saving Side Dishes for Thanksgiving (That Don’t Use Your Stove or Oven). Space matters when you are preparing the big Thanksgiving Meal. These space-saving side dish recipes uses your slow cooker and pressure cooker which frees up that valuable stove and oven space. You’ll find recipes like; Creamy Wild Rice Pilaf, Slow-Cooker Green Bean Casserole with Crispy Onions, and Slow-Cooker Garlic Mashed Potatoes. Find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Space-Saving Side Dishes for Thanksgiving (That Don’t Use Your Stove or Oven)
Running out of room in the kitchen this holiday season? You won’t believe all the amazing recipes you can make in your slow cooker and electric pressure cooker! Try one of these oven- and stove-free side dish recipes take you can set in an appliance and forget about until it’s ready. Find all your favorite classics from stuffing and mashed potatoes to green bean and sweet potato casseroles.

Creamy Wild Rice Pilaf
This recipe takes rice pilaf to the next level. It’s full of creamy, melt-in-your melt flavor…….

Slow-Cooker Green Bean Casserole with Crispy Onions
Thanks to fresh green beans, an easy homemade cream sauce and crispy onion topping, this green bean casserole recipe is healthier and more delicious than traditional recipes that use canned soup, beans and onions. Plus, the slow cooker saves you time cooking at the stove. Make sure to use fresh green beans, as frozen green beans will become mushy…………

Slow-Cooker Garlic Mashed Potatoes
This simple slow-cooker mashed potatoes recipe skips tedious peeling and boiling and helps save precious stovetop space by letting the slow cooker do the work. It’s a great time-saving set-it-and-forget-it side dish recipe to round out any hearty meal. Buttermilk makes the mashed potatoes creamy while garlic and shallots add flavor……………

* Click the link below to get all the Space-Saving Side Dishes for Thanksgiving (That Don’t Use Your Stove or Oven)
http://www.eatingwell.com/recipes/23143/holidays-occasions/thanksgiving/side-dishes/space-saving/slideshow/space-saving-side-dishes-for-thanksgiving-that-dont-use-your-stove-or-oven/

“Meatless Monday” Recipe of the Week – Garlic Snow Peas With Cilantro

August 21, 2017 at 5:14 AM | Posted in Diabetic Gourmet Magazine, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Garlic Snow Peas With Cilantro. The perfect Diabetic Friendly Side Dish Recipe to complete that healthy meal with! Only 45 calories and 4 carbs per serving. You can find this recipe and all the other Delicious and Diabetic Friendly recipes at the Diabetic Gourmet Magazine website (http://diabeticgourmet.com/). Enjoy and eat Healthy!

 

Garlic Snow Peas With Cilantro
Ready in less than 5 minutes, this oh-so-simple dish is perfect for the busiest of days.

Ingredients

3 teaspoons canola oil, divided
3 cups fresh (or frozen and thawed) snow peas, patted dry and trimmed
4 medium cloves garlic, minced
1/4 teaspoon salt
1/4 to 1/2 cup chopped fresh cilantro leaves

Directions

1 – Working in two batches, heat 1-1/2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add half of the snow peas; cook 3 minutes or until just beginning to brown on edges, using two utensils to toss easily. Add half of garlic and cook 30 seconds, stirring constantly. Set aside on a separate plate.
2 – Repeat with remaining 1-1/2 teaspoons canola oil, snow peas, and garlic. When cooked, return the reserved snow peas to skillet; add salt and cilantro, and toss gently, yet thoroughly. Serve immediately for peak flavors.

Nutritional Information (Per Serving)
Calories: 45
Protein: 2g
Sodium: 100 mg
Cholesterol: 0 mg
Fat: 2.5g
Carbohydrates: 4g
http://diabeticgourmet.com/recipes/html/1264.shtml

Seven Layer Taco Dip

July 4, 2017 at 5:43 AM | Posted in Food | Leave a comment
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Thank you to one of our neighbors for passing this Seven Layer Taco Dip along. Enjoy and Happy 4th of July!

Seven Layer Taco Dip

Ingredients
1 (1 ounce) package Taco Seasoning Mix
1 (16 ounce) can Refried Beans
1 (8 ounce) package Philadelphia Reduced Fat Cream Cheese, softened
1 (16 ounce) container Daisy Light Sour Cream
1 (16 ounce) jar Salsa
1 large Tomato, chopped
1 Green Bell Pepper, chopped
1 bunch chopped Green Onions
1 small head iceberg Lettuce, shredded
1 (6 ounce) can sliced Black Olives, drained
2 cups Sargento Reduced Fat Shredded Sharp Cheddar cheese

Directions
1-In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
2 – Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
3 – Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.

One of America’s Favorites – Coleslaw

March 20, 2017 at 6:27 AM | Posted in One of America's Favorites | Leave a comment
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Coleslaw (also known as cole slaw or simply slaw) is a salad consisting primarily of finely shredded raw cabbage and dressed most commonly with a vinaigrette salad dressing. Prepared in this manner, coleslaw can be pickled for up to four weeks if it is stored in an airtight container. Another way to make coleslaw is to use foods that already contain vinaigrette: mayonnaise, for example, is commonly used.

Coleslaw is frequently served as a side dish in traditional meals in many countries, and can be seen in major fast food chains as well.

 

 

Coleslaw made with mayonnaise

There are many variations of the recipe, which include the addition of other ingredients such as red cabbage, pepper, shredded carrots, onion, grated cheese, pineapple, or apple, mixed with a salad dressing such as mayonnaise or cream. A variety of seasonings, such as celery seed, may be added. The cabbage may come in finely minced pieces, shredded strips, or small squares. Other slaw variants include broccoli slaw, which uses shredded raw broccoli in place of the cabbage. Cream, sour cream, or buttermilk are also popular additions. Buttermilk coleslaw is most commonly found in the southern United States.

 
In the United States, coleslaw often contains buttermilk, mayonnaise or mayonnaise substitutes, and carrot, although many regional variations exist, and recipes incorporating prepared mustard or vinegar without the dairy and mayonnaise are also common. Barbecue slaw, also known as red slaw, is made using ketchup and vinegar rather than mayonnaise. It is an essential part of “Lexington style” North Carolina barbecue.

 
Coleslaw is generally eaten as a side dish with foods such as fried chicken and barbecued meats and may be accompanied by French fries or potato salad as another side dish. It also may be used as a sandwich ingredient, being placed on barbecue sandwiches, hamburgers, and hot dogs along with chili and hot mustard. A vinegar-based coleslaw is the signature ingredient to a Primanti Brothers sandwich. Coleslaw also is used on a variant of the Reuben sandwich, with coleslaw substituting for the sauerkraut; the sandwich is commonly called a Rachel to differentiate it from the Reuben.

 
According to The Joy of Cooking (1997), raw cabbage is the only entirely consistent ingredient in coleslaw; the type of cabbage, dressing, and added ingredients vary widely. Vinaigrette, mayonnaise, and sour cream based dressings are all listed; bacon, carrots, bell peppers, pineapple, pickles, onions, and herbs are specifically mentioned as possible added ingredients.

 

Diabetic Dish of the Week – Sweet Potato Casserole

December 27, 2016 at 6:04 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Recipe of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is – Sweet Potato Casserole. This one has various versions and on many web sites and blogs. I went with the one on CooksRecipes website. The Cooks site is loaded with recipes that will suit any taste or cuisine. Enjoy and Eat Healthy in 2017! http://www.cooksrecipes.com/index.html

 

Sweet Potato Casserole

Recipe Ingredients:

4 medium sweet potatoes, peeled, cooked (about 1 3/4 pounds)Cooksrecipes 2
1/2 to 1 cup fat-free sour cream
1 teaspoon vanilla extract
5 1/2 teaspoons Equal® for Recipes or 18 packets Equal® sweetener or 3/4 cup Equal® Spoonful™
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup coarsely chopped pecans (optional)

Cooking Directions:

Mash sweet potatoes with potato masher or beat with electric mixer until smooth. Mix in remaining ingredients, except pecans. Spoon sweet potato mixture into ungreased 1-quart casserole or soufflé dish; sprinkle with pecans.
Bake, uncovered, at 350°F (175°C) until hot throughout, about 30 minutes.
Makes 6 servings (about 1/2 cup each).

Nutritional Information Per Serving (1/6 of recipe): 165 cal., 4 g pro., 38 g carbo., 0 g fat, 0 mg chol., 27 mg sodium.
http://www.cooksrecipes.com/diabetic/sweet-potato-casserole-diabetic-recipe.html

Jennie – O Turkey: Make-Ahead Goat Cheese Mashed Potatoes

November 19, 2016 at 6:06 AM | Posted in Jennie-O Turkey Products | Leave a comment
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I’m passing along another Side dish for your Thanksgiving Day Meal, Make-Ahead Goat Cheese Mashed Potatoes. Put a spin on those everyday Mashed Potatoes by adding Goat Cheese! At the Jennie – O site you’ll find full menu ideas and recipes. So check it out if your looking for some Thanksgiving recipes! Enjoy and Make the Switch! https://www.jennieo.com/

 

 

Make-Ahead Goat Cheese Mashed Potatoes

Whip these rich and creamy mashed potatoes up the night before to save time Thanksgiving Day. And if you love this easy Thanksgiving recipe, you’ll love our entire Make Ahead Thanksgiving Menu.

INGREDIENTS

4 pounds Yukon Gold potatoes, choppedmake-ahead-goat-cheese-mashed-potatoes
5 garlic cloves
4 ounces goat cheese, softened
¼ cup butter, softened
1 cup low-sodium chicken broth
½ cup freshly shredded parmesan cheese
¼ cup chopped green onions
salt and pepper, if desired
DIRECTIONS

1)Place potatoes and garlic in Dutch oven with water to cover. Bring to a boil over high heat; reduce heat to medium-low and simmer 20 minutes or until potatoes are tender. Drain and mash with potato masher. Stir in goat cheese, butter, chicken broth, cheese and green onions until smooth. Season with salt and pepper to taste.
2) Place in 2-quart baking dish. Cover and refrigerate until ready to serve.
3) To serve: Heat oven to 350°F. Let potatoes stand at room temperature 30 minutes. Bake, covered (in foil) 30 minutes; remove foil and bake 10 minutes more, or until heated through.

 

 

RECIPE NUTRITION INFORMATIONJennie O Make the Switch
PER SERVING
Calories300
Protein11g
Carbohydrates41g
Fiber3g
Sugars0g
Fat9g
Cholesterol25mg
Sodium220mg
Saturated Fat6g
https://www.jennieo.com/recipes/1079-make-ahead-goat-cheese-mashed-potatoes

Jennie – O Turkey – Butternut Squash and Sweet Potato Casserole

November 3, 2016 at 5:38 AM | Posted in Jennie-O Turkey Products | Leave a comment
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Passing along another perfect side dish for your upcoming Thanksgiving Table, Butternut Squash and Sweet Potato Casserole. This combines mashed sweet potatoes and buttery spiced squash! You can find this recipe at the Jennie – O website (https://www.jennieo.com/) along with all the other delicious and healthy recipes.

 

 

Butternut Squash and Sweet Potato Casserole

This casserole features mashed sweet potatoes and buttery spiced squash with a sweet streusel crumble on top. While this dish takes some time in the oven, the actual hands-on prep time is very minimal.

 

 

INGREDIENTSbutternut-squash-sweet-potato-casserole

1 small butternut squash
¼ cup butter, softened
1 egg, lightly beaten
½ teaspoon cinnamon
¼ teaspoon ground nutmeg
½ cup firmly packed light brown sugar
1 (23-ounce) container HORMEL® mashed sweet potatoes
STREUSEL TOPPING

½ cup cold butter, cut into small cubes

¾ cup firmly packed brown sugar
½ cup all-purpose flour
1 cup coarsely chopped pecans
DIRECTIONS

Heat oven to 350°F.
Cut butternut squash in half and scoop out seeds. Place on baking sheet, cut sides down and bake 1 hour or until tender. Let stand 10 minutes; scoop out flesh. Mash with potato masher until smooth. Stir in butter, egg, cinnamon, nutmeg, brown sugar and sweet potatoes. Transfer mixture to lightly greased 11-x 7-inch baking dish.
In medium bowl, combine butter, brown sugar, flour and pecans. Using pastry cutter, cut butter into mixture until coarse crumbs appear. Sprinkle mixture evenly over sweet potato mixture.
Bake 40 minutes.

RECIPE NUTRITION INFORMATIONJennie O Make the Switch
PER SERVING
Calories460
Protein5g
Carbohydrates66g
Saturated Fat8g
Fat21g
Cholesterol45mg
Sodium240mg
Sugars40g
https://www.jennieo.com/recipes/1080-butternut-squash-and-sweet-potato-casserole

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