Diabetic Dish of the Week – SPINACH ARTICHOKE YOGURT DIP

July 17, 2018 at 5:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is – SPINACH ARTICHOKE YOGURT DIP. Delicious and Healthy appetizer or snack, SPINACH ARTICHOKE YOGURT DIP. Artichoke Hearts, Spinach, Low Fat Yogurt, and Mozzarella Cheese are some of the ingredients you’ll be using to make this week’s recipe. It’s from the Diabetic Gourmet Magazine website which has a huge selection of Diabetic Friendly Recipes. Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

SPINACH ARTICHOKE YOGURT DIP
Try this Spinach Artichoke Dip at your next party or serve to your family while watching a game on TV. Only 7 grams of carbs per serving.

Recipe Yield: 8

Ingredients

1 can (14 ounces) artichoke hearts, drained and chopped
1 package (10 ounces) frozen chopped spinach frozen, thawed and drained
8 ounces plain low-fat yogurt
1 cup shredded, low-moisture, part-skim Mozzarella cheese
1/4 cup green onion, chopped
1 garlic clove, minced
2 tablespoons red pepper, chopped

Directions

1 – Heat oven to 350F.
2 – Combine artichoke hearts, spinach, yogurt, cheese, onion and garlic; mix well.
3 – Pour mixture into 1-quart casserole dish or 9-inch pie plate.
4 – Bake 20-25 minutes, or until heated through.
5 – Sprinkle with red peppers.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 179
Fat: 12 grams
Sodium: 383 milligrams
Cholesterol: 18 milligrams
Protein: 11 grams
Carbohydrates: 7 grams
https://diabeticgourmet.com/diabetic-recipe/spinach-artichoke-yogurt-dip

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Diabetic Dish of the Week – SPINACH, FETA AND GRAPE TOMATO OMELET

July 3, 2018 at 5:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is a SPINACH, FETA AND GRAPE TOMATO OMELET. This one saves on calroies, fat, and carbs by using Egg Substitute, Fat Free Milk, and Reduced Fat Feta Cheese. It’s 135 calories, 1.5 grams fat, and 5 carbs per serving! Start you day off right with this Diabetic Friendly Recipe from the Diabetic Gourmet Magazine website. At the Diabetic Gourmet site you’ll not only find a huge selection of Diabetic Friendly Recipes, Diabetic News, and Diabetes Management Tips. Check it out today! So Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

SPINACH, FETA AND GRAPE TOMATO OMELET

Ingredients

2 cups egg substitute (500 mL)
3 Tbsp fat-free milk (45 mL)
2 cups (2oz/60 g) loosely packed baby spinach (500 mL)
2 Tbsp chopped fresh basil leaves (30 mL)
1 Tbsp canola oil (15 mL)
1 cup grape tomatoes, quartered (250 mL)
1/2 tsp chopped fresh rosemary leaves (2 mL)
1/2 cup (2 oz/60 g) reduced-fat feta cheese (125 mL)

Directions

1 – Combine egg substitute and milk in a medium bowl and whisk until well blended.
2 – Place spinach and basil in another medium bowl; set aside.
3 – Heat canola oil in a small nonstick skillet over medium-high heat. Add tomatoes and rosemary, and cook 2 minutes or until soft, stirring frequently. Add to bowl with spinach and basil, toss, and cover to allow spinach to wilt slightly and flavors to blend while preparing omelets.
4 – Reduce heat to medium. Wipe skillet clean with a damp paper towel. Coat skillet with canola oil cooking spray and place over medium heat until hot. Pour half of egg mixture into skillet. Cook 5 minutes; as eggs begin to set, gently lift edge of omelet with a spatula and tilt skillet so uncooked portion flows underneath.
5 – When egg mixture is set, spoon half of tomato mixture over half of omelet. Top with half of feta cheese. Loosen omelet with a spatula and fold in half. Slide omelet onto serving plate and cover with foil to keep warm. Repeat with remaining ingredients.

Recipe Yield: Yield: 4 servings. Serving size: 1/2 omelet.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 135
Fat: 6 grams
Saturated Fat: 1.5 grams
Fiber: 1 grams
Sodium: 445 milligrams
Cholesterol: 5 milligrams
Protein: 16 grams
Carbohydrates: 5 grams
https://diabeticgourmet.com/diabetic-recipes/spinach-feta-and-grape-tomato-omelet

Kitchen Hint of the Day!

June 22, 2018 at 5:00 AM | Posted in Kitchen Hints | Leave a comment
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Cooking Spinach……..

Always cook spinach in an uncovered pot. The steam that builds up when a pot is covered causes the plant’s volatile acids to condense on the lid and fall back into the water. Keeping the lid off will make sure your spinach keeps its lovely green color.

Turkey Strawberry Salad SUNDAY

April 29, 2018 at 5:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I came across this recipe from the Jennie – O Turkey website, Turkey Strawberry Salad. Made using JENNIE-O® Turkey Breast Roast along with Spinach, Strawberries, Walnuts and more. Check the Jennie – O site to see all their delicious and healthy recipes! Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/

Turkey Strawberry Salad
Fresh berries and lean protein make this flavorful spinach salad the ultimate summer recipe. Perfect for a picnic, brunch or weeknight dinner and ready in under thirty minutes!

INGREDIENTS
2 cups fresh strawberries, divided
1 tablespoon honey
2 tablespoons balsamic vinegar
¼ teaspoon coarsely cracked pepper
¼ cup olive oil
1 (10-ounce) package fresh mixed greens or baby spinach
8 ounces JENNIE-O® Turkey Breast Roast, sliced
½ cup walnuts pieces, toasted

DIRECTIONS
1) Place 1 cup strawberries in blender. Cut remaining strawberries in half and reserve to garnish salad. Add honey, balsamic vinegar and coarsely cracked pepper to strawberries in blender; blend until smooth. Slowly drizzle in oil and blend to emulsify.
2) In large bowl, toss mixed greens with desired amount of strawberry dressing and divide among 4 serving plates. Top with turkey and remaining strawberries and sprinkle with toasted walnuts.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 310
Protein 22g
Carbohydrates 18g
Fiber 5g
Sugars 12g
Fat 19g
Cholesterol 40mg
Sodium 850mg
Saturated Fat 2g
https://www.jennieo.com/recipes/61-turkey-strawberry-salad

Diabetic Dish of the Week – Oriental Chicken and Spinach Salad

January 2, 2018 at 6:35 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is – Oriental Chicken and Spinach Salad. Spinach, Chicken, Mandarin Oranges, Almonds, and Oriental Dressing make up this delicious and Diabetic Friendly Recipe. Included is the recipe for the Oriental Dressing. Another Delicious and Healthy Recipe from the CooksRecipes website (http://www.cooksrecipes.com/index.html). The Cooks site has a huge selection of recipes for all cuisines and tastes. So check it out today. Enjoy and Eat Healthy in 2018!

Oriental Chicken and Spinach Salad
An easy to make Oriental dressing adds flavor appeal to a colorful blend of spinach, chicken, mandarin oranges and almonds.

Recipe Ingredients:
Dressing:
1/4 cup vegetable oil
3 tablespoons rice vinegar
1 1/2 tablespoons Equal® Spoonful*
1 tablespoon light soy sauce
1 teaspoon dark sesame oil
3/4 teaspoon grated ginger root

Salad:
1 (6-ounce) bag baby spinach leaves
2 cups cooked cubed chicken breast
1 (11-ounce) can mandarin oranges, drained
1/2 cup sliced water chestnuts
1/4 cup thinly sliced green onions
1/4 cup toasted slivered almond

Cooking Directions:
For Dressing: Whisk all ingredients until combined. Refrigerate, covered, 1 hour to allow flavors to blend.
For Salad: Gently toss all ingredients in large salad bowl. Add dressing and toss to combine.
Makes 6 servings.

*May substitute 2 1/4 packets Equal sweetener.

Nutritional Information Per Serving (1/6 of recipe): calories 227, protein 16 g, carbohydrate 9 g, fat 15 g, cholesterol 36 mg, sodium 179 mg.
http://www.cooksrecipes.com/diabetic/oriental_chicken_and_spinach_salad_recipe.html

Wild Idea Buffalo Recipe of the Week – Deep Dish Rustic Buffalo Pizza

December 13, 2017 at 6:47 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is a Deep Dish Rustic Buffalo Pizza. You’ll put a smile on everyone’s face with this weeks Wild Idea Recipe, Deep Dish Rustic Buffalo Pizza! It’s made using Wild Idea Buffalo Italian Sausage. Below is also a recipe to make your Pizza Crust with. You can find this recipe or purchase any of the Wild Idea Buffalo Products all at the Wild Idea Buffalo website. Another good one from Wild Idea Buffalo! Enjoy and Eat Healthy! http://wildideabuffalo.com/

 

Buffalo Rustic Pizza serves 8 to 12
This is an adaptation of a recipe from a gourmet magazine, from years ago.

Ingredients: Prep ingredients before making crust.

1 lb. Wild Idea Buffalo Italian Sausage
2 lbs. spinach leaves, washed
4 eggs
15 oz. ricotta cheese
2 garlic cloves, minced
5 red bell peppers, roasted, peeled, seeded and coarsely chopped
or 24 oz. jarred roasted red peppers, coarsely chopped
8.5 oz. jarred sun-dried tomatoes, flash processed
2 cups Parmesan cheese, grated
8oz. provolone cheese, sliced
salt and pepper

Dough Ingredients:

4 cups flour
2 teaspoons sugar
1 cup cold salted butter, sliced
4 eggs, lightly beaten

Instructions:

1.) Brown meat in heavy large skillet over medium high heat. Remove sausage from pan leaving a little fat in skillet. Cover sausage and set aside.

2.) In same skillet, over medium heat, add half of the spinach, cover, but toss occasionally until all leaves are wilted. Place wilted spinach in colander and repeat same step with remaining half of spinach.

3.) Press spinach with back of spoon in colander to push out water. Season spinach with a pinch of salt and pepper.

4.) In bowl, mix eggs, then add ricotta and garlic. Season with a pinch of salt and pepper.

5.) In mixing bowl, using a pastry hook, mix together dough ingredients in order listed. Mix until incorporated.

6.) Form dough into a ball and removing 1/3 of dough. Roll 2/3 of dough out on floured parchment paper or plastic wrap, forming large 16” circle. Roll out remaining dough in the same fashion into a 10” circle.

7.) Remove paper from top of dough and slide your hand under the bottom paper. Gently flip dough into a 9” spring-form pan. Press dough down lightly into pan and up pan sides.

8.) In this order, layer your ingredients inside dough; half of spinach, half of ricotta mixture, all of the red bell peppers, half of parmesan, all Buffalo Italian Sausage, all provolone, all sun-dried tomatoes, remaining spinach, remaining ricotta and remaining parmesan.

9.) Remove paper from top of remaining dough and slide your hand under the bottom paper. Gently flip the dough onto the top of the pie. Pinch dough seams together, using a little water if necessary.

10.) Place foil around pan to avoid any dripping from pan. Bake in 375* preheated oven, for 1½ hours. Remove and allow to rest for 10 minutes before cutting.

https://wildideabuffalo.com/blogs/recipes/93348097-deep-dish-rustic-buffalo-pizza

Wild Idea Buffalo Recipe of the Week – CORNED BUFFALO HASH WITH CREAMED SPINACH

November 15, 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 CORNED BUFFALO HASH WITH CREAMED SPINACH. It’s made using Wild Idea Buffalo CORNED BRISKET. Add Potatoes, Onions, and Spinach and you set to go! You can find this recipe at the Wild Idea Buffalo website and you can also purchase the Buffalo Corned Brisket or any of the other delicious and healthy cuts of Buffalo they have. So Enjoy and Eat Healthy! https://wildideabuffalo.com/

CORNED BUFFALO HASH WITH CREAMED SPINACH

One more reason to try our Corned Buffalo Brisket! A great lazy weekend brunch, where you get to eat your buffalo meat and have your vegetables too!

Ingredients for Hash: (serves 2)
1 ½ – tablespoons oil
2 – medium potatoes, pre-cooked and chopped (*Leftovers work well.)
¼ – cup chopped onion
1 – cup chopped Wild Idea Corned Buffalo Brisket
2 – eggs
½ – cup hot water
salt & pepper

Ingredients for Creamed Spinach: (serves 2)
1 – tablespoon butter
¼ – cup onion, minced
1 – teaspoon garlic, minced
2 – big handfuls spinach
1/3 – cup heavy cream
salt & pepper
Preparation:

1 – In a sauté pan over medium high heat, heat 1 tablespoon of the oil and add the potatoes, onion, and a pinch of salt & pepper. Allow the potatoes to brown a bit before stirring. Continue to cook until the potatoes are lightly browned, about 8 minutes. Add the Corned Buffalo and mix to incorporate. Continue to cook for 3 minutes.
2 – Simultaneously in another sauté pan over medium -to- medium low heat, melt the butter for the creamed spinach. Add the onions and garlic and cook until tender, about 6 minutes. Add the spinach and cover, stirring occasionally until spinach is wilted. Add the heavy cream and stir in to incorporate. Reduce heat to low and allow the cream to reduce and thicken a bit.
3 – Transfer the hash to a plate and cover with foil. Wipe the pan out with a paper towel and return to the burner over medium heat. Brush the pan with the remaining oil. Add the eggs to the pan, and then add the hot water and cover. Baste for 1 to 2 minutes.
4 – To serve, divide the spinach between two plates and top with desired amount of hash. Place basted egg on the top and season with a pinch of salt & pepper.

https://wildideabuffalo.com/blogs/recipes/corned-buffalo-hash-with-creamed-spinach

Kitchen Hint of the Day!

September 3, 2017 at 5:39 AM | Posted in Kitchen Hints | Leave a comment
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Spinach……..

 

To squeeze frozen spinach dry after it has thawed is to put it in a potato ricer and squeeze the water out – works great.

“Meatless Monday” Recipe of the Week – Roasted Eggplant Lasagna

August 7, 2017 at 5:32 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week – Roasted Eggplant Lasagna. Lasagna made healthier by using sliced eggplant instead of pasta noodles. Thank you to Angie G. for passing this recipe along.

Roasted Eggplant Lasagna

Ingredients
1 large eggplant, peeled and cut into 1/4-inch slices
sea salt to taste
2 tablespoons extra light olive oil, or as needed
1 (16 ounce) container low fat ricotta cheese
2 cups shredded reduced fat Italian cheese blend
1 egg or 1/4 cup Egg Beater’s egg substitute
2 cloves garlic, minced
2 sprigs fresh oregano, chopped
3 sprigs fresh thyme, chopped
10 grinds fresh black pepper
2 1/2 cups tomato sauce
1 (10 ounce) package frozen chopped spinach, thawed and drained
6 slices reduced calorie mozzarella cheese

Directions
1 – Preheat oven to 450 degrees F (230 degrees C).
2 – Place eggplant slices on a wire rack; sprinkle with salt. Let sit until some liquid starts beading on slices, about 20 minutes. Rinse salt off eggplant slices and pat dry. Brush olive oil over both sides of each slice. Arrange eggplant slices on a baking sheet.
3 – Roast in the preheated oven for 10 to 15 minutes. Flip eggplant slices and continue roasting until slices are tender and lightly browned, 15 to 20 more minutes. Remove eggplant from oven and reduce temperature to 350 degrees F (175 degrees C).
4 – Mix ricotta cheese, Italian cheese blend, egg, garlic, oregano, thyme, and black pepper together in a bowl.
5 – Line a 9-inch square pan with aluminum foil. Coat the bottom of the pan with about 1/2 cup tomato sauce; top with 1/2 of the eggplant slices. Layer eggplant slices with 1/2 of the spinach, 1/2 of the ricotta mixture, and 1/2 of the remaining tomato sauce. Continue layering with remaining ingredients, ending with sauce. Top with mozzarella slices. Cover pan with aluminum foil.
6 – Bake in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until cheese is brown and bubbling, 5 to 10 more minutes.

Diabetic Dish of the Week – Chimichurri Steak Wraps

June 20, 2017 at 5:47 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is a Chimichurri Steak Wraps. It’s from the Diabetic Gourmet Magazine website. The Diabetic Gourmet site is loaded with Delicious and Diabetic Friendly recipes like the Chimichurri Steak Wraps. Check it out today. Enjoy and Eat Healthy! http://diabeticgourmet.com/

 

Chimichurri Steak Wraps

Ingredients

12 ounces grilled top sirloin steak, cut into slices
3 cups fresh baby spinach
1/2 large red bell pepper, cut into thin strips
4 medium whole wheat tortillas (8 to 10-inch diameter)
Chimichurri Sauce:

1 cup fresh parsley leaves
2 cloves garlic
3 tablespoons olive oil
1 tablespoon red wine vinegar
1/4 teaspoon salt

Directions

1 – Place parsley and garlic in food processor or blender container. Cover; process until finely chopped. Add oil, vinegar and salt; process just until blended.
2 – Spread each tortilla evenly with Chimichurri Sauce, leaving 1/4-inch border around edge. Top with equal amounts spinach, bell pepper slices and beef slices on top two-thirds of tortilla. Fold bottom of tortilla up over filling. Fold right and left sides to center overlapping edges; secure with wooden picks; if desired.

Nutritional Information (Per Serving)
Calories: 340
Protein: 30g
Sodium: 410 mg
Cholesterol: 49 mg
Fat: 16g
Saturated Fat: 3g
Dietary Fiber: 3.7g
Carbohydrates: 25g

http://diabeticgourmet.com/recipes/html/915.shtml

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