Kitchen Hint of the Day!

March 23, 2017 at 6:15 AM | Posted in Kitchen Hints | 1 Comment
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Saving time……..

 
Fill a large shaker with 6 parts salt and 1 part pepper for quick and easy seasoning.

Surprising Diabetic Mexican Recipes and Other Ethnic Foods You Can Eat Guilt-Free

March 21, 2017 at 5:38 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its Surprising Diabetic Mexican Recipes and Other Ethnic Foods You Can Eat Guilt-Free. Mexican-style and ethnic food recipes for dinner, appetizer, and dessert recipes. Make delicious dishes that are also Diabetic Friendly! Recipes like; Carnitas Tacos, Nacho Cheese Chicken Chowder, and Chipotle Fish Tacos. Find them all at the Diabetic Living Online website. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 
Surprising Diabetic Mexican Recipes and Other Ethnic Foods You Can Eat Guilt-Free
If you love Mexican-style and ethnic food, then don’t miss this delicious collection of dinner, appetizer, and dessert recipes that will delight your taste buds and keep your blood sugar in check.

 

 

Carnitas Tacos

Enjoy flavorful pork tacos that come together easily and feature a citrusy kick from orange juice, which caramelizes the meat. Tender, juicy, and carb-friendly, this family-favorite recipe boasts just 38 grams of carb per serving…..

 
Nacho Cheese Chicken Chowder

This easy comfort food favorite is a weeknight winner. Toss the five simple ingredients into a slow cooker and simmer them to perfection. Your family will love the cheesy and hearty meal, and you’ll love the 23 grams of carb per serving…..

 
Chipotle Fish Tacos

If you think eating with diabetes means tiny portions that leave you feeling hungry even after dinner, then try these fish tacos. For just 31 grams of carb you get two tacos that feature fish with a smoky chipotle flavor topped with coleslaw, avocado, and cilantro……..

 
*Click the the link belowto get all the – Surprising Diabetic Mexican Recipes and Other Ethnic Foods You Can Eat Guilt-Free
http://www.diabeticlivingonline.com/diabetic-recipes/mexican/surprising-diabetic-mexican-recipes-other-ethnic-foods-you-can-eat-guilt

3 Bean Turkey Chili w/ Johnny Cakes

March 20, 2017 at 4:54 PM | Posted in Bush's, chili, Jennie-O Turkey Products | Leave a comment
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Today’s Menu: 3 Bean Turkey Chili w/ Johnny Cakes

 

 
For Breakfast this morning I had one of my favorites, Skillet Potatoes and Ham for Breakfast. I used 1 package of Simply Potatoes Steakhouse Seasoned Diced Potatoes and a package of Meijer Diced Ham to prepare it. Just cook the Potatoes according to the package instructions and with about 5 minutes of cooking time left add the Diced Ham. I topped it with a Sunnyside Up Fried Egg. Just love these skillet Meals! Also had the morning cup of Bigelow Decaf Green Tea. It was house cleaning day today, vacuumed and dusted. I wanted everything looking good because I think they will be releasing Dad from rehab! He’s made great progress the past week and has regained a lot of his strength. Looking forward to his return. Tonight’s Dinner, 3 Bean Turkey Chili w/ Johnny Cakes.

 

Rainy day outside today. Had a high of 62 degrees along with a couple of passing Thunderstorms. A good day to stay in and make some Chili!! I’m making my 3 Bean Turkey Chili for Dinner tonight! I prepared the Turkey and mixed the Beans last night. So this morning I already had the Crock Pot set up and ready along having the Turkey and Beans ready also. So its my 3 Bean Turkey Chili and I made some Johnny Cakes. For Dessert later a bowl of Del Monte No Sugar Added Diced Mangos. Below is the ingredients and cooking directions for the 3 Bean Turkey Chili and the Johnny Cakes.

 

 

To make this I’m using Jennie -O Lean Ground Turkey. The 3 Beans I use are 1 Can (16 oz.) Bush’s Chili Beans (Black Beans), 1 Can (16 oz.) Bush’s Chili Beans ( Kidney Beans), 1 Can (16 oz.) Bush’s Chili Beans (Great Northern Beans) drained and rinsed, Then I mix in 1 Red Onion (medium Chopped or Minced), 1 Jalapeno Pepper (Seeded and Chopped), and 3 Cloves Minced Garlic. For my spices I use 1 Packet McCormick Chili Mix, 2 Cans (6 oz.) Hunt’s Tomato Paste (2 cans), 1/2 Tsp Ground Cocoa Chili Blend (McCormick), 1/2 Tsp Ground Chipotle Chili Pepper (McCormick), 2 Tbs. Ground Roasted Cumin (McCormick), 2 tbsp Ground Cinnamon (McCormick), 1 Tbs of Cilantro Leaves (McCormick), and 5 Dashes of Frank’s Hot Sauce or to taste (I usually add a lot more dashes!). What’s good about this recipe you can use your own favorite Spices and make your own tweaks to it and it turns out delicious.

 

 

 

First thing I do is get the Crock Pot out and put in a Glad Crock Pot Liner. The Liners are incredible, just line your Crock Pot with one and spray it with Pam Cooking Spray. Now you are set to go. It makes for one easy clean up, just remove it when done and give the inside of your Crock Pot a quick wipe down and your clean up is done! On with the recipe.

 

 

I prepared the Beans and Ground Turkey last night. I started by opening all 3 cans of Bush Beans into a large bowl and stirred until mixed. Then in the morning, I added the Beans to Crock Pot. To prepare the Turkey, I started by browning the Jennie -O Ground Turkey. Using a large skillet sprayed with Pam Cooking Spray and 1 tablespoon of Extra Virgin Olive Oil. Preheat the skillet on medium heat. When heated I add the Ground Turkey and all the Seasonings and Tomato Paste, stirring often. When the Turkey has browned I put it in a large plastic container and on into the fridge after it had cooled a bit. Then this morning I added to the Crock Pot. Throw in a 1/2 cup of Water, stirred twice, and put the lid on the Crock Pot and set on low for 5-6 hours. The full recipe and list of ingredients is at the end of the post.

 

Then sit back and enjoy the aroma, that usually starts after an hour or so of simmering! I love a thick Chili and this one works! The Jennie – O Ground Turkey combined with all those Beans and Spices is a perfect match. Served it topped with some Sargento Reduced Fat Shredded Sharp Cheddar Cheese and a couple of shakes of Frank’s Red Hot Sauce. Also a side of Johnny Cakes, recipe below.

 

 

 

 

To prepare the Johnny Cakes (I love these…) all you’ll need is: Pam w/ Olive Oil Non – Stick Spray, 1/4 cup Extra Light Virgin Olive Oil, 1 3/4 cups Low Fat Buttermilk, and 2 cups Martha White Self Rising Enriched White Corn Meal Mix. Just mix all your ingredients in a large bowl. Spray your Pam on a Flat Top Griddle or large Skillet and preheat on medium low, I use the Flat Top Griddle. When the Griddle is heated add your batter. You can make the Cakes any size you want from half-dollar size to regular pancake size cakes. After the bottom side turns golden brown flip over and let the other side get golden brown. The Cornbread works perfect with Chili! I had a Diet Peach Snapple to go with my Dinner.I forgot, did I tell you how much I love this Chili!

 

 
3 Bean Turkey Chili
Ingredients
1 lb. package Jennie – O Extra Lean Ground Turkey Breast
2 Cans (6 oz.) Hunt’s Tomato Paste
1 Can (16 oz.) Bush’s Chili Beans (Red Beans)
1 Can (16 oz.) Bush’s Chili Beans ( Kidney Beans)
1 Can (16 oz.) Bush’s Chili Beans (Great Northern Beans), drained and rinsed
1 Packet McCormick Chili Mix
1/2 Red Onion (medium), Chopped or Minced
1 Jalapeno Pepper, Unseeded and Chopped
4 Cloves Minced Garlic
1/2 Tsp Ground Cocoa Chili Blend (McCormick)
1/2 Tsp Ground Chipotle Chili Pepper (McCormick)
2 Tbs. Ground Roasted Cumin
2 Tsps Ground Cinnamon
1 Tbs of Cilantro Leaves
5 Dashes of Frank’s Hot Sauce or to taste.
1/2 Cup of Water
Shredded Cheese, I use Grated Dutch Gouda or Sargento Reduced Fat Shredded Cheddar Cheese (Topping)
Oyster Crackers
Frank’s Hot Sauce or to taste.

Directions:
*Brown Turkey in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Add all remaining spices and ingredients except 1 can of the tomato paste and water.
*ADD to slow cooker and add in the remaining 1 can of tomato paste and 1/2 cup of water.
*COVER with lid. Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).

*Serve in bowl or mug with cheese and oyster crackers, A Tablespoon of fat-free sour cream, Chopped Onions, or serve with some home made cornbread.

 

 

 

Johnny Cakes (My way)

Ingredients:

Pam w/ Olive Oil Non – Stick Spray
1/4 cup Extra Virgin Olive Oil
1 3/4 cups Buttermilk
2 cups Martha White Self Rising Enriched White Corn Meal Mix

Directions:

Just mix all your ingredients in a large bowl.
Spray your Pam on a Flat Griddle or large Skillet and preheat on medium low, I use the Flat Griddle.
When the Griddle is heated add your batter. You can make the Cakes any size you want from half-dollar size to regular pancake size cakes. After the bottom side turns golden brown flip over and let the other side get golden brown. Serve while warm and enjoy!

Our Best Pork Chop Recipes

March 14, 2017 at 5:11 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its Our Best Pork Chop Recipes. Delicious and Diabetic Friendly Pork Chop Recipes! Included are recipes for; Italian Pork Chops, Sauteed Pork with Apples, and Spicy Grilled Pork Chops. You can find them all at Diabetic Living Online website. Also if you are looking for a good Diabetic Magazine you subscribe to the Diabetic Living Magazine. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 

 

Our Best Pork Chop Recipes
Nothing says “home-cooked meal” quite like the pork chop. This versatile cut can be incorporated into all sorts of satisfying and healthy meals. Here are our best diabetic pork chop recipes.

 

 

Italian Pork Chops

Take your pork chops to the next level with a little balsamic vinegar, garlic, tomatoes, and zucchini. Simply put the pork and veggies in the slow cooker, and let dinner prepare itself. Add orzo on the side to finish off this healthy and balanced meal…..

 
Sauteed Pork with Apples

Pork chops and applesauce are a classic dinner combo, but you can easily up the gourmet factor and cut the carbs by using real apples instead. This meal contains just 9 grams of carb and fewer than 300 calories…..

 
Spicy Grilled Pork Chops

Bring the heat on and off the grill with these tasty pork chops. They’re seasoned with chili powder, garlic, cumin, hot pepper sauce, and a little lime juice and cinnamon for a unique flavor combination with only 3 grams of carb per serving……

 

 

* Click the link below to get all the – Our Best Pork Chop Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/main-dishes/our-best-pork-chop-recipes

Kitchen Hint of the Day!

March 14, 2017 at 5:07 AM | Posted in Kitchen Hints | Leave a comment
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Add the Spices…..

 
To get the most intense flavor from spices, toast them whole in a heavy, dry frying pan. Shake the pan over fairly high heat for a minute or two, and use immediately.

“Meatless Monday” Recipe of the Week – Queso Tortilla Torte

March 13, 2017 at 5:22 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week s a Queso Tortilla Torte. It’s from one of my favorite recipe sites, CooksRecipes (http://www.cooksrecipes.com/index.html) You’ll find a fantastic selection of recipes at Cooks site. Enjoy and Eat Healthy!

 
Queso Tortilla Torte

Corn tortillas stacked and filled with a seasoned mixture of mild green chiles and green onions, refried beans and three types of cheese.

Recipe Ingredients:

1 cup green chiles, mild, diced, drained
3/4 cup green onions, chopped
1/2 tablespoon ground cumin*
24 (6-inch) corn tortillas
1 1/2 cups shredded Wisconsin Cheddar cheese
3 cups shredded Wisconsin Monterey Jack Hot Pepper cheese
2 cups refried beans
3 cups shredded Wisconsin Monterey Jack cheese
3/4 cup tomatoes, diced
Suggested garnishes: sour cream, hot peppers, red or green taco sauce

Cooking Directions:

1 -Mix together the green chiles, green onions and cumin.
2 – Assemble 6 tortillas on sheet pans lined with silicone paper, as follows:
3 – First Layer: Corn tortilla, 1/4 cup (about 2 ounces) green chile mixture and 2 tablespoons Wisconsin cheddar cheese.
4 – Second Layer: Corn tortilla, 1/2 cup Wisconsin Hot Pepper cheese.
5 – Third Layer: Corn tortilla, 1/3 cup (about 3 ounces) refried beans and 1/4 cup Wisconsin Monterey Jack cheese.
6 – Fourth Layer: Corn tortilla, 1/4 cup Wisconsin Monterey Jack cheese, 2 tablespoons tomato and 2 tablespoons Wisconsin cheddar cheese.
7 – Bake in oven at 375°F (190°C) for 8 to 10 minutes. Let stand 2 minutes.
8 – Cut each torta in half; serve one half atop the other. Or cut into quarters; do not stack. Garnish as desired.
Makes 12 quesadillas.

Variations:

You may replace the Asadero with any of these Wisconsin cheeses: Wisconsin Monterey Jack, Queso Oaxaca, Queso Quesadilla, Muenster or Fontina.
Add cooked crumbled ground beef, pork or chorizo to potato mixture.
For spicier quesadilla, use 1 can mild and 1 can hot green chiles.
http://www.cooksrecipes.com/mless/queso_tortilla_torte_recipe.html

Kitchen Hint of the Day!

March 13, 2017 at 5:17 AM | Posted in Kitchen Hints | Leave a comment
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Spice it up……….

 
Ground spices lose their flavor and aroma quickly, so buy only a small quantity at a time, and make sure you use it up within six months..

Soup Special of the Day!……Bean and Pasta Soup

March 12, 2017 at 5:38 AM | Posted in Soup Special of the Day | Leave a comment
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For this week’s Soup Special of the Day – Bean and Pasta Soup. You can find this recipe on various sites but I went with the one on the CooksRecipes website. The Cooks site (http://www.cooksrecipes.com/index.html) has a fantastic selection of recipes for all tastes and cuisines. Enjoy and Eat Healthy.

 

Bean and Pasta Soup

Warm up with this simmering sensation, each spoonful is filled with flavor.

Recipe Ingredients:

1 1/2 pounds lean ground beef
6 cups beef broth
1 (11.5-ounce) can vegetable juice
1 (28-ounce) can whole tomatoes, undrained
1 (6-ounce) can tomato paste
1 1/2 cups chopped peeled onion
1 1/2 cups chopped celery
1 1/2 cups grated carrot
1 (15-ounce) can kidney beans, drained
1 (15-ounce) can navy beans, drained
1/4 cup lemon juice
1 clove large garlic, crushed
2 teaspoons Italian seasoning
1 teaspoon salt
1 pound small pasta, such as macaroni or rotini

Cooking Directions:

1 – Brown beef in a large stockpot, about 5 minutes; drain.
2 – Add beef broth and vegetable juice. Stir in whole tomatoes, tomato paste, onion, celery, carrot, kidney beans, navy beans, lemon juice, garlic, Italian seasoning and salt. Bring to a boil, reduce heat, and simmer, uncovered, for 30 minutes.
3 – Add pasta and simmer another 10 to 15 minutes or until pasta is almost tender. Serve hot.
Makes 12 servings.
http://www.cooksrecipes.com/soup/bean_and_pasta_soup_recipe.html

Turkey Vegetable Curry

March 12, 2017 at 5:35 AM | Posted in Jennie-O Turkey Products | Leave a comment
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Came across a delicious Turkey Vegetable Curry recipe from the Jennie – O website that I’m passing along! Made with JENNIE-O® Lean Ground Turkey along with chickpeas, zucchini, carrots, and spices. Plus it’s only 310 calories and 19 net carbs! You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O website. Enjoy and Make the Switch! https://www.jennieo.com/

 

 

Turkey Vegetable Curry

Get this rich and creamy curry on the table in under 60 minutes. Packed with chickpeas, zucchini, carrots and lean ground turkey, this hearty meal is surprisingly guilt-free.

INGREDIENTS

2 tablespoons olive oil
1 small onion, chopped
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
1 carrot, peeled and chopped
1 tablespoon curry powder
1 tablespoon tomato paste
1 (15-ounce) can chickpeas, rinsed and drained
1 small zucchini, chopped
1½ cups vegetable broth
1 cup coconut milk
1 tablespoon fresh lime juice
1 tablespoon brown sugar
¼ cup chopped fresh cilantro leaves

 
DIRECTIONS

10 Cook ground turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) Heat oil and add onion and carrot and cook 7 minutes or until onion is translucent. Stir in curry powder and tomato paste and cook 2 minutes. Add chickpeas, zucchini, vegetable broth, coconut milk, lime juice and brown sugar. Bring mixture to a boil. Reduce heat to low and simmer 10 minutes. Sprinkle with cilantro leaves.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories310
Protein16g
Carbohydrates23g
Fiber4g
Sugars4g
Fat18g
Cholesterol40mg
Sodium530mg
Saturated Fat9g
https://www.jennieo.com/recipes/1100-turkey-vegetable-curry

Cumin Spiced Pork Chop w/ Roasted Butternut Squash, Cut Italian Beans, and Italian Round Bread

March 11, 2017 at 6:36 PM | Posted in pork chops | Leave a comment
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Today’s Menu: Cumin Spiced Pork Chop w/ Roasted Butternut Squash, Cut Italian Beans, and Italian Round Bread

 

 

For Breakfast I prepared a Poached Egg served on top of a toasted Healthy Life Whole Grain English Muffin. I also had my morning cup of Bigelow Decaf Green Tea. Not to warm out there today, a high of 35 degrees. Our flowers and trees that have had already came out are still surviving. Everything has blossomed so earl this year. Dad is doing okay, he’s ready to come home. He’s been the hospital and rehab now for about 1 1/2 months. Cleaned the house today and did some laundry for Mom. Had to replace the lint hose on back of the dryer. Everything done, took it easy the rest of the day. For Dinner tonight it’s Cumin Spiced Pork Chop w/ Roasted Butternut Squash, Cut Italian Beans, and Italian Round Bread.

 

 

I picked up a package of Center Cut Pork Chops from the Meijer Meat Department yesterday. I really love the Meijer selection and quality of all their meats, and all their products and produce. So to prepare my Chops I’ll need; The Cumin Spiced Rub which consists of; 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. To prepare it preheat oven to 400°. Combine all the ingredients; rub it all over the pork chop. Let stand 20 minutes. Start by heating the Extra Virgin Olive oil in a Cast Iron Skillet over medium-high heat. Add Chops to pan; cook 3 minutes, browning both sides. From the stove to the oven and bake at 400° for 15 minutes until the thermometer registered 150° (slightly pink), turning after 5 minutes. Let stand 5 minutes before slicing. Fantastic combo of Spices, which makes one incredible Crust on the Chop with the inside being tender and moist! Love this seasoning on Pork.

 

I prepared some Roasted Butternut Squash. This has quickly become a family favorite. I purchased 1 small package of Diced Butternut Squash at Kroger. They sell packages of it that they dice up. This is a lot easier than peeling and seeding one yourself, especially if you don’t have a good knife to cut it. I’ll need; 1 package of Diced Butternut Squash, Crumbled Bacon Bits, 1/2 tablespoon Extra Light Olive Oil, McCormick Grinder Sea Salt and McCormick Grinder Peppercorn Medley.

 

 

 

To prepare it; Preheat the oven to 400 degrees F. Place the Squash on a sheet pan and drizzle with the Olive Oil, Salt, and Peppercorn and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the Squash is tender, turning once with a spatula. And done, very easy to prepare. With the small amount of Seasoning and Olive Oil, it really brings out the flavor of Butternut Squash!

 

 

 

 

For one side dish I heated a can of Allens Cut Italian Green Beans. To prepare them just empty the can into a small sauce pan and simmer until heated. I love the taste of these, just season with a bit of Sea Salt and it’s ready! I could have Beans of any kind every day and never get tired of having them. For Dessert later a bowl of Dole Sliced Peaches.

 

 

 

 

 

Pork Facts….
One serving of pork is 3 ounces, or about the size of a deck of cards, according to the National Heart, Lung and Blood Institute. An image of the portion size is important because a thick pork chop can be twice that size and without realizing it you can eat double the calories. You’ll get 137 calories and 4 grams of fat from a 3-ounce pork chop. Pork is similar to chicken, with 3 ounces of chicken breast containing 140 calories and 3 grams of fat. A pork chop has 65 milligrams of cholesterol, compared to 72 grams in chicken breast, but they both have just 1 gram of saturated fat.

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