Boneless and Seasoned Pork Tenderloin w/ Mashed Potatoes and Seasoned Pinto Beans

November 15, 2017 at 5:46 PM | Posted in Bob Evan's, Margaret Holmes Products, Pork, pork tenderloin | Leave a comment
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Today’s Menu: Boneless and Seasoned Pork Tenderloin w/ Mashed Potatoes and Seasoned Pinto Beans



For Breakfast this morning I toasted a Healthy Life Whole Grain English Muffin and topped it with Smucker’s Sugarless Blackberry Jam. I also had a cup of Bigelow Decaf Green Tea. Not feeling real good this morning, restless night, not a lot of sleep. I’ve had a very bad Sinus Headache the past day or so and it’s really wore me down. So I took it easy most of the day. It finally eased up around 2:00 this afternoon. For Dinner tonight I prepared a Boneless and Seasoned Pork Tenderloin w/ Mashed Potatoes and Seasoned Pinto Beans.





While at Meijer I picked up a Meijer Brand Boneless and Seasoned Pork Tenderloin w/ Garlic and Olive Oil. Already Seasoned with Garlic and Olive Oil I then Seasoned it with Morton’s Lite Salt, Ground Roasted Cumin, Chili Powder, and Oregano. To prepare it preheat oven to 350°. Combine all the ingredients; rub it all over the pork. Let stand 20 minutes. Then took a Cast Iron Skillet, added a 1/2 tablespoon of Extra Light Olive Oil, and heated it over medium-high heat. With the Skillet hot I added the Pork Roast to the pan; cook 4 minutes, browning on all sides. From the stove to the oven; Baked at 400° for 10 minutes or until a thermometer registers 155° (slightly pink), turning after 7 minutes. Remove from the skillet into a platter and let stand 10 minutes before slicing. Then get ready to enjoy one delicious Pork Tenderloin! Fantastic combo of Spices, which makes one incredible Crust on the Pork with the inside being tender and moist! The other “White Meat” sure is good!


For one side I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better.






For another side I heated up a can of Margaret Holmes Seasoned Pinto Beans. To prepare it just empty the contents into a medium saucepan. Cover it and bring it to a boil. Stir and reduce the heat to slow simmer and serve when ready. And I have delicious side dish! I love Beans of all kinds and these Seasoned Pinto Beans are delicious, love the Seasoning. I also baked a loaf of LaBrea Multi-Grain Bread. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet peach Snapple to drink.




Margaret Holmes Seasoned Pinto Beans

Pinto beans are a great source of fiber and amino acids. Our delicious Seasoned Pinto Beans are slow-simmered with our unique blend of down-home Southern spices to create a true delicacy. Just heat and serve!



Nutrition Facts
Serving Size141 g (0.5 cup)
Amount Per ServingCalories 120 Calories
Total Carbohydrate 26g 9%
Dietary Fiber 6g 24%


Soup Special of the Day………Turkey Chipotle Chili Soup

November 12, 2017 at 6:07 AM | Posted in Jennie-O Turkey Products, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is Turkey Chipotle Chili Soup. With Fall winding down and Winter waiting to move in you need a Hearty and Comfort Food Soup to warm up your day. And the Turkey Chipotle Chili Soup will do the job! It’s from the Jennie – O Turkey website and uses JENNIE-O® OVEN READY™ Turkey along with Onions, Chipotle Chilies, Corn, Beans, and Spices. You can find this recipe along with all the other delicious and healthy Jennie – O recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH!


Turkey Chipotle Chili Soup
Try this recipe with any OVEN READY™ product.

This turkey chili has all the flavors you love — cumin, onions, corn and two types of beans — with a short prep-time. Plus, it’s under 300 calories per serving!


1 tablespoon olive oil
1 cup chopped onion
4 garlic cloves, minced
2 tablespoons chili powder
2 teaspoons ground cumin
2 to 3 EMBASA® chipotle chilies, chopped plus 2 tablespoons sauce
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can navy or great northern beans, rinsed and drained
2 cups frozen corn kernels, thawed
1 (16-ounce) jar HERDEZ® salsa
6 cups low-sodium chicken or turkey broth
2½ cups chopped leftover JENNIE-O® OVEN READY™ Turkey
1 teaspoon sugar
¼ cup chopped fresh cilantro
sour cream, if desired


1) In large skillet, heat oil over medium-high heat. Add onion and garlic; cook 5 minutes or until softened. Add chili powder, cumin and chipotle chilies with sauce. Cook 1 minute or until fragrant.
2) Add beans, corn, salsa, broth, turkey and sugar. Heat 15 minutes or until hot.
3) Stir in cilantro. Top with sour cream, if desired.
* Always cook to an internal temperature of 165°F.

Calories 230
Protein 13g
Carbohydrates 38g
Fiber 8g
Sugars 4g
Fat4. 5g
Cholesterol 0mg
Sodium 860mg
Saturated Fat 0.5g

Slow Cooker Soups

November 12, 2017 at 6:05 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its Slow Cooker Soups. Its Comfort Food Heaven with recipes like; Chicken Mulligatawny Soup, Turkey and Herb Dumpling Soup, and Clam Chowder. Find these and more at one of my favorite recipe sites, Diabetic Living Online. Enjoy and Eat Healthy!


Slow Cooker Soups
You’re juggling a thousand responsibilities each day; the last thing you want to do when you come home is make dinner. With a little help from your slow cooker, you can throw together a few ingredients in the morning and sit down later to a steaming bowl of goodness. And the best part about dinner in one pot: fewer plates to spin on the way to the sink.

Chicken Mulligatawny Soup
Curry powder offers a delicious taste to this Asian-inspired soup. Dish it up tonight for a low-calorie meal the whole family will love………..

Turkey and Herb Dumpling Soup
This slow-simmered soup is perfect for leftover turkey. No turkey leftovers? Use browned chicken instead……….

Clam Chowder
Enjoy this East Coast favorite without eating unwanted carbs. Coming in at 27 grams of carb per serving, this chowder does not disappoint………..

* Click the link below to get all the Slow Cooker Soups

Gingersnap Pumpkin Cheesecake

November 12, 2017 at 6:05 AM | Posted in CooksRecipes, dessert | Leave a comment
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I’m passing along a recipe I came across at the CooksRecipes website, Gingersnap Pumpkin Cheesecake. Splenda® Granulated No Calorie Sweetener replaces the Sugar in the recipe. Perfect Dessert for your Holiday Table. Again its at the CooksRecipes website which has a huge selection of recipes for all occasions. Enjoy and Eat Healthy!


Gingersnap Pumpkin Cheesecake
This new and healthy version is a tasty twist of a classic recipe. The gingersnap crust offers the perfect balance to the creamy pumpkin filling.

Recipe Ingredients:

3/4 cup gingersnap cookie crumbs
3/4 cup crushed fat-free graham crackers
2 tablespoons Splenda® Granulated No Calorie Sweetener
1/4 cup unsalted butter, melted
3 (8-ounce) containers block-style fat-free cream cheese, softened
1/2 cup Splenda® Granulated No Calorie Sweetener
1 1/2 cups canned solid pack pumpkin
1 tablespoon molasses
1/2 cup nonfat evaporated milk
1/3 cup maple syrup
1 tablespoon vanilla extract
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
4 large eggs

Cooking Directions:

1 – Preheat oven to 325°F (165°C). Grease and flour an 8 inch springform pan.
2 – Using a fork, combine gingersnaps, graham crackers, 2 tablespoons Splenda® Granulated Sweetener, and melted butter. Press mixture onto the bottom and two inches up the sides of the pan to form the crust.
3 – With an electric mixer, beat cream cheese and 1/2 cup Splenda® Granulated Sweetener until light and fluffy. Stir in the pumpkin. Mix in the molasses, evaporated milk, maple syrup, cinnamon, allspice and vanilla. Beat in the eggs, one at a time, mixing until smooth.
4 – Pour batter into prepared crust.
5 – Bake in the preheated oven for 90 minutes, or until center of cheesecake is set. Allow to cool in pan for 30 minutes, then refrigerate overnight.
Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): Calories: 310; Calories from Fat: 100; Total Fat: 11g; Saturated Fat: 5g; Cholesterol: 130mg; Sodium: 550mg; Total Carbs: 34g; Dietary Fiber: 3g; Sugars: 18g; Protein: 19g.

Jennie – O Turkey Recipe of the Week – Make-Ahead Slow Roasted Turkey FRIDAY

November 10, 2017 at 6:24 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is a Make-Ahead Slow Roasted Turkey. It’s time to start thinking about that Thanksgiving Bird! And here to help you out with that is this recipe from the Jennie – O website, Make-Ahead Slow Roasted Turkey. It’s made using the Jennie – O Premium Fresh Young Turkey. It can’t get much easier to prepare as it comes straight from the freezer to your oven! Prepare yourself for one delicious and moist Turkey! You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH!

Make-Ahead Slow Roasted Turkey
This turkey saves you precious time for the preparation of other holiday goodies! You could also try OVEN READY™ Whole Turkey. Straight From Freezer To Oven To Perfect®.


1 white onion, chopped
1 red onion, chopped
4 carrots, chopped
2 bay leaves
1 (8 to 12-pound) JENNIE-O® Premium Fresh Young Turkey
3 tablespoons butter, melted
1 tablespoon kosher salt
2 teaspoons freshly ground pepper
1 tablespoon Herbs de Provence
1 cup chicken broth


1) Heat electric roaster to 325°F.
2) Place onions, carrots and bay leaves in bottom of turkey roaster. Brush turkey with melted butter and sprinkle with salt, pepper and Herbs de Provence. Place turkey on rack, in roaster. Add broth, cover and cook turkey as specified on the package.
3) Roast until timer pops up and turkey is fully cooked, 180°F as measured by a meat thermometer inserted into the thickest part of the thigh. ALWAYS confirm doneness with a meat thermometer. Juices should run clear. Let turkey stand 20 minutes before carving.
4) To save time, the turkey can be seasoned the night before and vegetables can be chopped in advance. The dish could also be assembled in full the night before and stored in the refrigerator.



Jennie – O Premium Fresh Young Turkey

Fresh whole turkey takes the guesswork out of Thanksgiving or any day of the week! The pop up timer makes for easy cooking so this premium turkey is guaranteed to roast just right! It comes marinated and basted so all you have to do is enjoy it. To learn more about cooking fresh whole turkey, watch our simple How-To video and look for Premium Fresh Young Turkey in the refrigerated section of your grocery store:

Serving Size 112 g
Calories 140
Calories From Fat 60
Total Fat 6.0 g
Saturated Fat 2.0 g
Trans Fat. 0 g
Cholesterol 70 mg
Sodium 210 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugars 0 g
Protein 21 g
Vitamin A 0%
Vitamin C 0%
Iron 2%
Calcium 0%

Young Turkey Containing Approximately 8% of a Solution to Enhance Juiciness and Tenderness Solution Ingredeints: Turkey Broth, Salt, Sodium Phosphate, Sugar, Flavoring.

Our products are labeled in compliance with government regulations. It is always necessary to read the labels on the products to determine if the food product meets your required needs regardless of how the product is represented on this site.



Refrigerate at 28-36°F. For optimal safety, cook stuffing and turkey separatety. If desired, add fully cooked stuffing to cooked turkey just prior to serving.

Heat oven to 325°F. Remove neck and giblets. These may be used to prepare gravy or stuffing. Plastic leg clamp may be left on during cooking. Place turkey on rack in shallow pan, breast side up, and loosely cover with foil. Remove foil after 1 hour of cooking. Roast until timer pops up and turkey is fully- cooked, 180°F. as measured by a meat thermometer inserted into the thickest part of the thigh. ALWAYS confirm doneness with a meat thermometer. Juices should run clear. Let turkey stand 20 minutes before carving.


Weight 8 to 12 lbs, Cooking time 3 1/2 to 4 hrs. Weight 12 to 18 lbs, Cooking time 4-1/4 to 4 3/4 hrs. Weight 18 to 22 lbs, Cooking time 4-1/2 to 5 hrs. Weight 22 to 24 lbs, Cooking time 4 3/4 to 5 1/4 hrs.

Wild Idea Buffalo Recipe of the Week – BISON STEAKS WITH CHIMICHURRI SAUCE

November 8, 2017 at 6:21 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is – BISON STEAKS WITH CHIMICHURRI SAUCE. They used the Wild Idea Buffalo Hanging Tender Steak for the recipe, I just ordered 2 of these Steaks last week. There’s also a recipe for the Chimichurri Sauce. You can find this recipe and purchase the Wild Idea Buffalo Hanging Tender Steak along with all the other Wild Idea Products all at the Wild Idea Buffalo website. Enjoy and Eat Healthy!



Chimichurri sauce is an aromatic herb sauce that originated in Argentina. Although there are many variations on the proportions of herbs and garlic, you should adjust to your own liking. Red wine vinegar or white or red wine may also be substituted, but in making many varieties I feel the white wine vinegar compliments the grass-fed bison a bit more. The one thing you should not adjust is using more oil than vinegar or wine, as it will leave you with an oily sauce.

Chimichurri Ingredients:

1 – cup fresh parsley, coarsely chopped

1 – tablespoon oregano

½ – tablespoon black pepper

1 – tablespoon chili flake or chili powder

½ – teaspoon salt

6 – cloves garlic

1 – teaspoon lemon juice

1/3 – cup white wine vinegar

1/3 – cup olive oil


1 – Place all ingredients in blender and puree.
2 – Divide Chimichurri sauce into 2 portions.
3 – Place steak or steaks in half of the marinade and reserve the other half to serve with steaks.
4 – Allow the steaks to marinade (based on cut) for 2 to 24 hours, with the last two hours before grilling at room temperature.
5 – Shake off excess marinade from steaks and grill over high heat, according to steak cut.
6 – Remove steaks from grill and allow to rest covered at room temperature for 5 minutes.
7 – Serve steaks with Chimichurri sauce at room temperature. Refrigerate unused sauce for later use.
* Note: For recipe feature, I used the Hanging Tender (Hanger Steak). The hanger steak has a long piece of sinew that runs the length of the cut. You can leave it – which I often do, or you can remove it, leaving you with two long pieces. Or you can also cut the two pieces into steak medallions.

I marinated the Hanger Steak for about 6 hours. However, if using a cut that requires longer marinating, such as the Flank Steak, I would marinade it overnight.


Also known as the hanger steak, this is a coveted favorite of butchers. There is only one hanging tender steak per bison and it is cut from the primal plate. The deep rich flavor and delicate tenderness requires less cooking time. Roast whole or cut for medallions or kebabs. 1 lb.

Diabetic Slow-Cooker and Crockpot Recipes

November 8, 2017 at 6:20 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Diabetic Slow-Cooker and Crockpot Recipes. Delicious and Diabetic Friendly Slow-Cooker and Crockpot Recipes like; Cacciatore-Style Chicken, Buffalo Chicken Salads, and Fireside Beef Stew. Find these and recipes and more all at the EatingWell website. Enjoy and Eat Healthy!


Diabetic Slow-Cooker and Crockpot Recipes
Find healthy, delicious diabetic slow-cooker and crockpot recipes, from the food and nutrition experts at EatingWell.

Cacciatore-Style Chicken
Cacciatore is Italian for hunter. This slow-cooker chicken is prepared hunter-style—with onions, mushrooms, tomatoes, and herbs……

Buffalo Chicken Salads
Enjoy super-tasty Buffalo chicken that’s easier (done in your slow cooker!) and healthier (topping a salad!) than traditional wings…….

Fireside Beef Stew
This low-calorie main dish stew gets its lively flavor from a tantalizing mix of mustard, allspice, and Worcestershire sauce…….

* Click the link below to get all the Diabetic Slow-Cooker and Crockpot Recipes

Soup Special of the Day………..Slow Cooker Pot Roast Soup SUNDAY

November 5, 2017 at 6:30 AM | Posted in CooksRecipes, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is Slow Cooker Pot Roast Soup. Get your Slow Cooker out and get the Beef Shoulder Roast Boneless Roast in along with all the other ingredients, cook on low for 8-9 hours, and the Soup is Served! This one makes my mouth water just thinking about it! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes for all cuisines and tastes. Enjoy and eat Healthy!


Slow Cooker Pot Roast Soup
Put this make-ahead soup on early in the day to serve an easy, near-effortless “meal-in-a-bowl” that evening.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.

Recipe Ingredients:

1 beef Shoulder Roast Boneless (2 1/2 pounds)
2 cups chopped onions
1 (14.5-ounce) can diced tomatoes with green peppers and onions, undrained
1 cup frozen hash brown potatoes (cubes)
1 cup beef broth
1 tablespoon minced garlic
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups broccoli slaw*
1/2 cup frozen peas

Cooking Directions:

Cut beef roast into 12 equal pieces. Place in 4 1/2 to 5 1/2-quart slow cooker. Add onions, tomatoes, potatoes, broth, garlic, thyme, salt and pepper. Cover and cook on HIGH 5 to 6 hours, or on LOW 8 to 9 hours, or until beef is fork-tender. (No stirring is necessary during cooking.)
Stir in broccoli slaw; continue cooking, covered, 30 minutes or until broccoli slaw is crisp-tender. Turn off slow cooker. Stir in peas; let stand, covered, 5 minutes.
Makes 6 servings.

*Sold in packages in the fresh produce section of supermarkets.

Nutritional Information Per Serving (1/6 of recipe): 295 calories; 8 g fat (2 g saturated fat; 4 g monounsaturated fat); 100 mg cholesterol; 686 mg sodium; 20 g carbohydrate; 3.6 g fiber; 35 g protein; 4.3 mg niacin; 0.5 mg vitamin B6; 3.2 mcg vitamin B12; 5.3 mg iron; 33.3 mcg selenium; 8.7 mg zinc

Healthy Fall Recipes SUNDAY

November 5, 2017 at 6:29 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its Healthy Fall Recipes. Cool fall Weather with a Hot and Delicious Fall Meal! Diabetic Friendly recipes like; Green Beans with Bacon and Walnuts, Smoky Baked Beans, and Mini Cinnamon Empanadas. Find these and more all at the Diabetic Living Online website. Enjoy and Eat Healthy!


Healthy Fall Recipes
Football and cool weather aren’t the only signs that fall has finally arrived. Grab a plate and dig in to one of these recipes that bring out the best fall flavors. Find new ideas on how to add pumpkin, hearty soup, chunky chili, comforting casseroles, and something to satisfy your sweet tooth — yep, we’ve got it all!

Green Beans with Bacon and Walnuts
Adding bacon to a green bean side dish gives it that flavor everyone loves about bacon — buttery, salty goodness — all for only 6 grams of carb per serving……

Smoky Baked Beans
Baked beans are even better with bacon. This flavor-filled recipe serves eight people; bring it to your next gathering and watch it disappear…….

Mini Cinnamon Empanadas
Dessert with a festive flair, these bite-size sugary bites are a sweet way to end any Mexican-style meal. Plus, two mini empanadas have only 9 grams of carb…….


* Click the link below to get all the Healthy Fall Recipes

Diabetic Breakfast Casserole and Skillet Recipes

November 2, 2017 at 5:21 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its Diabetic Breakfast Casserole and Skillet Recipes. Delicious Diabetic Friendly Recipes like; Ranch Eggs, Mexican Breakfast Burrito, and Zucchini and Swiss Pie. Find these and much more all at the Diabetic Living Online website. Enjoy and Eat Healthy!


Diabetic Breakfast Casserole and Skillet Recipes
Looking for a hearty and healthy breakfast? Try one of these diabetes-friendly breakfast casseroles, and you’ll feel full and satisfied.

Ranch Eggs
Spice up skillet eggs with a base of jalapeno, chili powder, tomatoes, and onions. Serve with a warm tortilla and a sprinkling of Monterey Jack cheese for a complete Southwestern experience………

Mexican Breakfast Burrito
Mashed pinto or black beans give this hearty burrito a heaping helping of protein as well as fiber. Topped with a little Mexican queso fresco, this dish has definite south-of-the-border feel….

Zucchini and Swiss Pie
Use Parmesan cheese to flavor and enrich a hash brown potato crust. It’s a delicious base for the vegetable custard filling……………

* Click the link below to get all the Diabetic Breakfast Casserole and Skillet Recipes

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