It’s Chili, Chowder, or Stew Saturday – Chili Blanco

July 4, 2020 at 6:02 AM | Posted in Diabetes Self Management, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday Recipe is a Chili Blanco. Made using Vegetable Oil, Chicken Breast Halves, Onion, Great Northern White Beans, Ortega Diced Green Chilies, Chicken Broth, Jalapeños, Ground Cumin, Oregano, Shredded Monterey Jack Cheese, and Sour Cream. 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/

Chili Blanco
Chili blanco, or white chili, is light in color, but heavy on flavor. Made with chicken, beans and lots of herbs and spices. Crank up the heat by adding more jalapeño.

Recipe Ingredients:
1 tablespoon vegetable oil
1 pound boneless, skinless chicken breast halves, chopped
1 1/4 cups chopped onion
2 cloves garlic, finely chopped
2 (15-ounce) cans great Northern white beans, drained (3 1/2 cups)
1 (7-ounce) can ORTEGA Diced Green Chiles (1 cup)
1/2 cup chicken broth
1 to 2 tablespoons diced jalapeños
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1 1/2 cups shredded Monterey Jack cheese
1/2 cup sour cream

Cooking Directions:
1 – Heat vegetable oil in a large saucepan over medium-high heat. Add chicken; cook for 5 to 6 minutes or until chicken is no longer pink. Add onion and garlic; cook, stirring occasionally, for 2 to 3 minutes.
2 – Stir in beans, chiles, broth, jalapeños, cumin and oregano. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 to 15 minutes. Stir in cheese and sour cream. Cook just until cheese is melted.
Makes 6 servings.
https://www.cooksrecipes.com/soup/chili_blanco_recipe.html

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Kitchen Hint of the Day!

June 4, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Toppings for your Cheesecake……………………

If the top of your cheesecake forms a crack, just cover it up! Top the cheesecake with a fruit topping, sour cream topping, or jam. Plus for a pretty presentation, cover the top of the cheese cake with fresh fruit such as raspberries, strawberries, blackberries, or blueberries, and then make the berries glisten by brushing on a bit of warmed jam or jelly. Add fruit toppings shortly before serving.

Kitchen Hint of the Day!

June 3, 2020 at 6:00 AM | Posted in Kitchen Hints | 2 Comments
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Cooking healthier………………………..

Use Greek yogurt as a healthy substitute for mayo, sour cream, heavy cream and more.

It’s Chili, Chowder, or Stew Saturday – Smoky Chipotle Chili

April 25, 2020 at 6:02 AM | Posted in It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday Recipe is a Smoky Chipotle Chili. To make this recipe you’ll be needing Boneless Beef Chuck Pot Roast, Vegetable Oil, Salt, Garlic, Diced Tomatoes with Green Peppers and Onions, Beer, Chipotle Peppers in Adobo Sauce, Kidney Beans, Masa Harina, and Sour Cream. I can smell that aroma now! 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 recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Smoky Chipotle Chili
This ‘fan’tastic super bowl of chili is sure to become a Game Day (or any day) favorite, plus score extra points for the fact that is is an excellent source of protein, niacin, vitamin B12, iron, selenium and zinc; and a good source of fiber and vitamin B6.

Recipe Ingredients:
2 1/2 pounds boneless beef chuck pot roast, cut into 1/2-inch pieces
2 tablespoons vegetable oil – divided use
1 teaspoon salt
3 cloves garlic, minced
2 (14.5-ounce) cans diced tomatoes with green peppers and onions, undrained
1 (12-ounce) bottle beer
2 tablespoons adobo sauce from chipotle peppers
1 tablespoon minced chipotle peppers in adobo sauce
1 (15-ounce) can black, kidney or pinto beans, drained and rinsed
3 tablespoons masa harina*
Sour cream for accompaniment (optional)

Cooking Directions:
1 – Cut beef pot roast into 1/2-inch pieces. Heat 1 tablespoon oil in stockpot over medium heat until hot; brown beef in batches and remove from stockpot. Season with salt.
2 – Heat remaining 1 tablespoon oil in same stockpot over medium heat. Add garlic; cook and stir 1 minute. Add beef, tomatoes, beer, adobo sauce and chipotle peppers; bring to a boil. Reduce heat; cover tightly and simmer 1 1/2 to 1 3/4 hours or until beef is fork-tender.
3 – Stir in beans and masa harina*; return to a boil. Reduce heat; simmer 1 to 2 minutes or until slightly thickened, stirring constantly. Serve with sour cream, as desired.
Makes 6 servings.

*3 tablespoons all-purpose flour mixed with 1/2 cup water can be substituted for masa harina.

Nutritional Information Per Serving (1/6 of recipe): 24 calories; 12 g fat (3 g saturated fat; 6 g monounsaturated fat); 75 mg cholesterol; 887 mg sodium; 18 g carbohydrate; 3.9 g fiber; 32 g protein; 9.1 mg niacin; 0.3 mg vitamin B6; 3.2 mcg vitamin B12; 5.1 mg iron; 32.6 mcg selenium; 6.9 mg zinc; 0.7 mg choline.
https://www.cooksrecipes.com/soup/smoky_chipotle_chili_recipe.html

One of America’s Favorites – Tostada (tortilla)

April 13, 2020 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Shrimp Tostada

Shrimp Tostada

Tostada (/tɒˈstɑːdə/ or /toʊˈstɑːdə/; Spanish: [tosˈtaða]) is a Spanish word meaning “toasted”. In Mexico and other parts of Latin America, it is the name of various local dishes which are toasted or use a toasted ingredient as the main base of their preparation.

Tostada usually refers to a flat or bowl-shaped (like a bread bowl) tortilla that is deep fried or toasted. It may also refer to any dish using a tostada as a base. It can be consumed alone, or used as a base for other foods. Corn tortillas are usually used for tostadas, although tostadas made of wheat flour may occasionally be found.

The tostada avoids waste when tortillas are not fresh enough to be made into tacos, but fresh enough to be eaten, just like stale bread can be eaten as toast. The tortilla is fried in boiling oil until it becomes golden, rigid and crunchy, rather like a slice of toasted bread. Commercial tostadas—similar in taste and consistency to tortilla chips—are also widely available nowadays.

A tostada is served as a companion to various Mexican food, mostly seafood and stews, such as menudo, birria, and pozole. The latter is usually accompanied with tostadas dipped in sour cream. Tostadas can be found anywhere in Mexico, but Oaxaca has the largest, the tlayuda; it is the size of a pizza and is sometimes topped with fried chapulines (a variety of grasshoppers).

Tostadas are a dish on their own in Mexico and the American Southwest. Mostly, the toppings used are the same as with tacos: beans, cheese, sour cream, chopped lettuce, sliced onions, and salsa are mainstays that may be spread on a tostada, which is then topped with diced and fried meat, usually chicken or pork, and also beef. They are also popular with seafood such as tuna, shrimp, crab, chopped octopus, and ceviche. Vegetarian tostadas, while not as common, can also be found. Due to the fragile nature of a tostada, the main topping (usually beans or cream) must be pasty enough to stay on; this keeps the other toppings or garnishes from falling off while being eaten.

Tostadas can also be an appetizer (“botana”), cut into small triangles to make tortilla chips to dip into salsa, guacamole, beans, cream, cream cheese or served with chile con queso. This version of the tostada has its origins both in the “totopos de maiz” and the New Mexican and Tex-Mex cuisine. Commercial tortilla chips—sometimes known as “nachos”—are also commonly sold in stores and supermarkets.

In Central America, tostadas are often prepared with black beans, parsley, ground beef and curtido.

 

“Meatless Monday” Recipe of the Week – Potato-Zucchini Pancakes

March 9, 2020 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Potato-Zucchini Pancakes. Made using Medium Baking Potato, Zucchini, Green Onion, Egg White, Flour, Vegetable Oil, and Sour Cream. Excellent for any Meal of the day! 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/

Potato-Zucchini Pancakes
Save time preparing these Potato-Zucchini Pancakes by shredding both the potato and the zucchini in a food processor fitted with a shredding disc.

Ingredients
1 medium baking potato, unpeeled and shredded
1/2 small zucchini, shredded
1 green onion, thinly sliced, plus additional for garnish
1 egg white
2 tablespoons all-purpose flour
1 tablespoon vegetable oil
Sour cream (optional)

Directions
Yield: 2 servings
Serving size: 3 pancakes

1 – Combine potato, zucchini, 1 green onion, egg white, and flour in medium bowl; mix well.

2 – Heat oil in large nonstick skillet over medium heat. Drop 1/3 cupfuls potato mixture into skillet; flatten slightly. Cook 5 minutes per side or until browned.

3 – Serve with sour cream, if desired. Garnish with additional green onion.

Tip: Save time by shredding both the potato and zucchini in a food processor fitted with a shredding disc. There’s no need to wash the bowl in between because all the ingredients are mixed together before cooking.

Nutrition Information:
Calories: 190 calories, Carbohydrates: 27 g, Protein: 6 g, Fat: 7 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 40 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/potato-zucchini-pancakes/

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

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

Kitchen Hint of the Day

October 7, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Ricotta Cheese plus…………….

When making Lasagna instead of using all of ricotta, combine ricotta with sour cream for the creamiest ricotta you ever did taste. Excellent flavor!

Turkey Mexican Rollup

July 19, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | 3 Comments
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For this week’s 2nd Jennie – O Turkey Recipe its a Turkey Mexican Rollup. Made using JENNIE-O® Extra Lean Ground Turkey Breast along with Vegetables, Salsa, Sour Cream, all wrapped in a Tortilla. You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Turkey Mexican Rollup
This quick and easy recipe is a testament to burrito simplicity — lean turkey, fresh vegetables, salsa and sour cream, wrapped up in a tortilla. A tasty, lean dinner at under 300 calories per serving.

INGREDIENTS
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
5 whole wheat flour tortillas
5 tablespoons fat-free sour cream
2 cups shredded romaine lettuce
2 cups chopped tomato
1 cup salsa

DIRECTIONS
1) Cook turkey as specified on the package. Always cook to well-done, 165ºF as measured by a meat thermometer. Cover to keep warm.
2) Spread 1 tablespoon sour cream evenly over ⅔ of each tortilla. Divide cooked turkey over sour cream. Top tortillas with lettuce, tomato and salsa. Roll up each tortilla.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 230
Protein 25g
Carbohydrates 23g
Fiber 3g
Sugars 3g
Fat 4g
Cholesterol 45mg
Sodium 280mg
Saturated Fat 1g
https://www.jennieo.com/recipes/427-turkey-mexican-rollup

Diabetic Dessert of the Week – APPLE CHEESECAKE THURSDAY

July 18, 2019 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a comment
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Diabetic Dessert of the Week – APPLE CHEESECAKE THURSDAY

This weeks Diabetic Dessert of the Week is a APPLE CHEESECAKE. Apple Sauce, Cream Cheese, Equal Sweetener, Spices, and Sour Cream are just some of the ingredients you’ll need to make this Diabetic Friendly Recipe. The recipe is from the Diabetic Gourmet Magazine website where you’ll find a huge selection of Diabetic Friendly Recipes. Check it out today! Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

APPLE CHEESECAKE

Recipe Yield: Serves 8

Ingredients

Crust Ingredients

1-1/2 cups graham cracker crumbs
1/4 cup butter, melted
3 packets Equal sweetener*

Cheesecake Ingredients

2 packages (8 ounces each) reduced fat cream cheese, softened
24 packets Equal sweetener**
1-2/3 cups unsweetened applesauce
2 whole eggs
2 egg whites
2 tablespoons lemon juice
2 tablespoons cornstarch
3/4 teaspoon ground cinnamon
1/2 teaspoon apple pie spice
1 teaspoon vanilla extract
1 cup reduced fat sour cream
Fresh mint, optional
* Substitute 2 tablespoons Equal Spoonful for the packets.
** Substitute 1 cup Equal Spoonful for the packets.

Directions

1 – Preheat oven to 325F
For Crust:

2 – Combine all ingredients.
3 – Press mixture onto bottom and 1-inch up side of a 9-inch springform pan.
4 – Bake 10 minutes. Cool on wire rack while preparing Cheesecake.

For Cheesecake:

5 – Beat cream cheese and Equal in mixing bowl on medium speed of mixer until smooth and well combined.
6 – Mix in applesauce, eggs, egg whites and lemon juice until blended.
7 – Stir in cornstarch, cinnamon, apple pie spice and vanilla.
8 – Fold in sour cream until combined.
9 – Pour cheesecake mixture over baked crust.
10 – Bake 45 to 50 minutes or until center of cake is almost set.
11 – Cool on wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely. Cover and refrigerate several hours or overnight before serving.
12 – To serve, remove side of pan. Garnish with fresh mint, if desired. Cut cake into wedges.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 198
Fat: 13 grams
Sodium: 192 milligrams
Cholesterol: 57 milligrams
Protein: 6 grams
Carbohydrates: 15 grams
https://diabeticgourmet.com/diabetic-recipe/apple-cheesecake

No-Bake Cherry Cake

June 2, 2019 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly | Leave a comment
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I’ve got a Dessert to go with that Chicken Dinner on Sunday, No-Bake Cherry Cake. You’ll need a Prepared Angel Food Cake along with Fat Free Skim Milk, Reduced Fat Sour Cream, Vanilla Sugar Free Instant Pudding Mix, and Light Cherry Pie Filling. It’s only 156 calories per serving. You can find this recipe along with all the other Diabetic Friendly Recipes at the Diabetes Self Management website. Also looking for a good Healthy Recipe Magazine, subscribe to the Diabetes Self Management Magazine! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

No-Bake Cherry Cake

Ingredients

1 (10-inch) prepared angel food cake
1 1/2 cups fat-free (skim) milk
1 cup reduced-fat sour cream
1 package (4-serving size) vanilla sugar-free fat-free instant pudding and pie filling mix
1 can (21 ounces) light cherry pie filling

Directions
1 – Cut cake into bite-sized pieces; press into 11×7-inch baking dish.

2 – Beat milk, sour cream, and pudding mix in medium bowl with wire whisk or electric mixer at medium speed 2 minutes or until thickened. Spread over cake in baking dish.

3 – Spoon cherry pie filling evenly over cake. Cover and refrigerate at least 1 hour or until chilled.

Yield: 12 servings.

Serving size: 1 piece cake (1/12 total recipe).

Nutrition Facts Per Serving:
Calories: 156 calories, Carbohydrates: 31 g, Protein: 4 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 7 mg, Sodium: 326 mg, Fiber: 1 g

https://www.diabetesselfmanagement.com/recipes/desserts-sweets/no-bake-cherry-cake/

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