Healthy Lamb Recipes

March 14, 2019 at 5:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Lamb Recipes. using Lamb Chops, Shanks, Stews, Rack of Lamb with recipes like Middle Eastern Lamb Stew, Porcini Rack of Lamb, and Irish Stew with Lamb and Potatoes. Find these recipes and more all at the EatingWell website. Plus if you’re looking for a good Cooking Magazine subscribe to the EatingWell Magazine. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Lamb Recipes
Find healthy, delicious lamb recipes including lamb chops, shanks, stew and rack of lamb. Healthier recipes, from the food and nutrition experts at EatingWell.

Middle Eastern Lamb Stew
This brothy stew is boldly flavored with a blend of characteristic Middle Eastern spices and finished with fresh spinach and fiber-rich chickpeas. Economical lamb shoulder tenderizes beautifully when leisurely cooked in a slow cooker. If you can’t find boneless shoulder stew meat, do not substitute more-expensive lamb leg—it tends to dry out during slow cooking. Instead, purchase lamb shoulder chops and debone them. Serve over bulgur and accompany with a salad……..

Porcini Rack of Lamb
This tender lamb dish is guaranteed to delight your taste buds. We recommend serving it with a side of greens and roasted potatoes……..

Irish Stew with Lamb and Potatoes
Traditional Irish lamb stew is made with inexpensive shoulder or neck cuts of lamb, but for possibly the best Irish stew you’ll ever make, give this version made with leg of lamb a try. Choose a bone-in cut to make the rich, flavorful broth for this healthy lamb stew. Requiring just a handful of ingredients and 35 minutes of active time, this lamb stew isn’t just tasty—it’s also easy!……….

* Click the link below to see all the Healthy Lamb Recipes
http://www.eatingwell.com/recipes/18247/ingredients/meat-poultry/lamb/

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Kitchen Hint of the Day!

March 14, 2019 at 5:00 AM | Posted in Kitchen Hints | Leave a comment
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How healthy is Lamb……..

Not only is it a rich source of high-quality protein, it is also an outstanding source of many vitamins and minerals, including iron, zinc, and vitamin B12. Because of this, regular consumption of lamb may promote muscle growth, maintenance, and performance. In addition, it helps prevent anemia.

Dump and Go Healthy Chicken Slow-Cooker Weeknight Dinner Recipes

March 12, 2019 at 5:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Dump and Go Healthy Chicken Slow-Cooker Weeknight Dinner Recipes. Delicious and Healthy Chicken Slow-Cooker Recipes with recipes like; Chicken and Cornmeal Dumplings, Chicken Vera Cruz, and Curried Chicken with Sweet Potatoes and Snap Peas. Get your Crock Pots and Slow Cookers out and ready for these Chicken Recipes! You can find these recipes and more all at the EatingWell website and don’t forget to subscribe to the EatingWell Magazine. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Dump and Go Healthy Chicken Slow-Cooker Weeknight Dinner Recipes
These dump dinners allow you to add all your ingredients to your slow cooker and let it do the work for you. There’s very little prep involved and all the ingredients go straight into your slow cooker or crock pot. Enjoy chicken soup, jambalaya, pho, BBQ and more.

Chicken and Cornmeal Dumplings
This version of chicken and dumplings provides plenty of vegetables with 5 grams of fiber per serving. Dumplings are made with 1 part flour and 1 part cornmeal to make them standout from a traditional flour dumpling. This hearty dinner option is the perfect comfort meal…..

Chicken Vera Cruz
Vera Cruz sauce is traditionally served with seafood, such as red snapper, but it also pairs wonderfully with chicken. Serve over brown rice or quinoa for a balanced meal…….

Curried Chicken with Sweet Potatoes and Snap Peas
A slow cooker makes easy work of this colorful coconut curry dinner-but don’t just toss everything in at once! Reserving the bell peppers and snap peas until the end keeps the vegetables crisp……..

* Click the link below to get all the Dump and Go Healthy Chicken Slow-Cooker Weeknight Dinner Recipes
http://www.eatingwell.com/recipes/23208/ingredients/meat-poultry/chicken/slow-cooker/dump-go/slideshow/dump-go-healthy-chicken-slow-cooker-weeknight-dinner-recipes/

It’s Chili, Chowder, or Stew Saturday – Broccoli and Potato Chowder

February 16, 2019 at 6:02 AM | Posted in diabetes friendly, 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 is a recipe for Broccoli and Potato Chowder. Made using Leeks, Potatoes, Corn, Green Chilies, Broccoli, and Spices. It’s only 280 calories per serving. It’s off the Diabetes Self Management website which has a huge selection of Diabetic Friendly Recipes. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Broccoli and Potato Chowder

Ingredients
1 can (about 14 ounces) fat-free reduced-sodium chicken broth
1 cup sliced leeks
1/2 cup cubed peeled potato
1/3 cup fresh or frozen corn
1 can (about 4 ounces) diced mild green chiles
3/4 teaspoon paprika
1 1/2 cups broccoli florets
3/4 cup evaporated skimmed milk
2 tablespoons all-purpose flour
Jalapeño pepper sauce (optional)

Directions
1 – In medium saucepan combine broth, leeks, potato, corn, chiles, and paprika. Bring to a boil. Reduce heat and simmer, covered, 10 to 15 minutes or until vegetables are tender. Add broccoli; simmer 3 minutes.

2 – Whisk milk into flour. Stir into vegetable mixture. Cook, stirring constantly, until soup comes to a boil and thickens slightly. Season to taste with pepper sauce, if desired.

Yield: 2 servings. Serving size: 2 cups chowder.

Nutrition Facts Per Serving:
Calories: 280 calories, Carbohydrates: 51 g, Protein: 19 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 3 mg, Sodium: 311 mg, Fiber: 5 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/broccoli-potato-chowder/

Healthy Beef Stew Recipes

February 2, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Beef Stew Recipes. Delicious and real Comfort Food Healthy Beef Stew Recipes like; Hungarian Goulash, Low-Carb Beef Stew, and Sweet and Savory Beef Stew. Find these recipes and many more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Beef Stew Recipes
Find healthy, delicious beef stew recipes, from the food and nutrition experts at EatingWell.

Hungarian Goulash
Layer the vegetables, meat and tomato mixture in your slow cooker in the morning and let it cook it until dinner. All you’ll need to do is prepare the noodles and this beef stew will be ready to serve……..

Low-Carb Beef Stew
Turnips lend an earthy flavor and a texture that is similar to potatoes—but with fewer carbs—to this rich and flavorful beef stew……….

Sweet and Savory Beef Stew
This beef stew for two replicates the flavors in tzimmes, a sweet stew traditionally served at Rosh Hashanah to start the New Year. This version gets natural sweetness from cherries and butternut squash……….

* Click the link below to get all the Healthy Beef Stew Recipes
http://www.eatingwell.com/recipes/22763/ingredients/meat-poultry/beef/main-dish/beef-stew/

It’s Chili, Chowder, or Stew Saturday – Classic Beef Stew

January 19, 2019 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 – Classic Beef Stew. Your choice you can use Buffalo or Beef to make this Delicious and Healthy Stew! It’s from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes. You’ll also find Diabetic News and Diabetes Management, so check it out today! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Classic Beef Stew

Ingredients
1 tablespoon canola oil
1 pound stew beef or buffalo
1 large onion, chopped into 1-inch chunks
1/2 cup red wine
3 large cloves garlic, cut in half
1 cup low-sodium broth (beef, chicken, or vegetable)
3 medium (3–4 ounces each) red-skinned potatoes, scrubbed and quartered
2 large carrots, peeled
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
2 bay leaves
Salt and pepper to taste
1–2 tablespoons chopped fresh parsley

Directions
Heat canola oil in pressure cooker until hot, add meat, and brown. Add onion and cook about 5 minutes more. Add wine, garlic, and broth and bring to a boil. Scrape browned bits of cooked meat from bottom of pressure cooker. Place lid on cooker and cook at high pressure 15 minutes. Quick-release pressure. Open cooker and add potatoes, carrots, thyme, oregano, and bay leaves. Replace lid and cook at high temperature for 5 minutes. Quick release pressure and remove lid. Cut cooked carrots into large chunks. Add salt and pepper to taste and chopped parsley before serving. Simmer stew uncovered if you desire a thicker consistency.

Yield: 4 cups. Serving size: 1 cup.

Nutrition Facts Per Serving:
Calories: 269 calories, Carbohydrates: 20 g, Protein: 27 g, Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 80 mg, Sodium: 233 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/classic-beef-stew/

Rustic Turkey Stew

January 18, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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For a second Jennie – O Recipe, I’m passing along a recipe for Rustic Turkey Stew. Made with JENNIE-O® Premium Basted Bone-In Young Turkey Breast and JENNIE-O® Turkey Bacon along with Red Potatoes, Carrots, Onions, Celery, Spices, and more! You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O website. Enjoy and Make the Switch in 2019! https://www.jennieo.com

Rustic Turkey Stew
INGREDIENTS

3 tablespoons flour
½ teaspoon salt, if desired
½ teaspoon freshly ground black pepper
2 cups cooked, chopped JENNIE-O® Premium Basted Bone-In Young Turkey Breast
4 slices JENNIE-O® Turkey Bacon, cooked according to package directions and chopped
2 teaspoons minced garlic
2 (14-ounce) cans chicken broth
⅓ cup red wine, if desired
2 teaspoons dried thyme leaves
1¼ pounds small red potatoes, halved
2 cups baby carrots
1 cup sliced celery
1 cup small boiling onions, peeled
2 cups cremini or button mushrooms, halved

DIRECTIONS

1) Mist Dutch oven with cooking spray. In plastic bag, combine flour, salt and pepper. Add turkey, shaking to coat. Add turkey mixture to Dutch oven; cook 2 minutes, stirring occasionally. Transfer to bowl with bacon. Add garlic to Dutch oven; cook 1 minute.
2) Add broth, wine, and thyme leaves; bring to a boil. Stir in potatoes, carrots, celery, and onions; return to a boil. Reduce heat; cover and simmer 20 to 25 minutes or until vegetables are almost tender. Add mushrooms, turkey mixture, and bacon. Simmer 10 minutes or until thoroughly heated. Always cook to well-done, 165°F as measured by a meat thermometer.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories240
Protein18g
Carbohydrates28g
Fiber4g
Sugars6g
Fat4.5g
Cholesterol30mg
Sodium720mg
Saturated Fat1.5g
https://www.jennieo.com/recipes/148-rustic-turkey-stew

One of America’s Favorites – Country Captain

December 24, 2018 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Country Captain is a curried chicken and rice dish, which is popular in the Southern United States. It was introduced to the U.S. through Charleston, Savannah, New York and Philadelphia, but has origins in India. The dish was once included in the United States military Meal, Ready-to-Eat packs, in honor of it being a favorite dish of George S. Patton.

It has also appeared on television shows in both the United States and in the United Kingdom, with chefs Bobby Flay, Atul Kochhar and Cyrus Todiwala all cooking the dish. Todiwala served his

Country Captain

version to Queen Elizabeth II as part of her Diamond Jubilee celebrations.

In its basic form, country captain is a mild stew made with browned chicken pieces, onions, and curry powder. Almonds and golden raisins or zante currants are usually added. Many versions also call for tomatoes, garlic, and bell peppers. The dish is served over white rice. With the exception of the rice, it is meant to be cooked all in the same pot. Chef Mamrej Khan has referred to the dish as one of the first fusion dishes to be developed, making it part of the Anglo-Indian cuisine.

Country captain originated in India as a simple spatchcock poultry or game recipe involving onions and curry and possibly enjoyed by British officers. One theory is that an early 19th-century British sea captain, possibly from the East India Company, working in the spice trade introduced it to the American South via the port of Savannah. The dish remains popular amongst the communities in Mumbai, India. The “country” part of the dish’s name dates from when the term referred to things of Indian origin instead of British, and so the term “country captain” would have meant a captain of Indian origin, a trader along the coasts of India. Others claim that the word “captain” in the title is simply a corruption of the word “capon”.

In 1991, New York Times columnist Molly O’Neill researched the origin of the dish known as country captain, which had been a steady feature in southern cookbooks since the 1950s. Working with Cecily Brownstone, they discovered that the dish originally published in the United States in the pages of Miss Leslie’s New Cookery Book published in Philadelphia in 1857.[8] The recipe required a “fine full-grown fowl”. It also appeared in the kitchens of Alessandro Filippini, who was a chef with a restaurant on Wall Street in the 18th century.

Fans of the dish have included Franklin D. Roosevelt, who introduced it to George S. Patton. It was Patton’s love for the dish which subsequently resulted in it being added in his honor to the U.S. Army’s Meal, Ready-to-Eat field rations in 2000. A variety of Southern chefs have recipes for the dish, including Paul Prudhomme, Paula Deen and Emeril Lagasse. The dish was featured on an episode of Throwdown! with Bobby Flay in season 6 guest-starring Matt and Ted Lee. It also appeared on the BBC One cooking show, Saturday Kitchen, with chef Atul Kochhar cooking the regular chicken and rice version of the dish.

Chef Cyrus Todiwala cooked a variation of country captain on Saturday Kitchen. His version was similar to Shepherd’s Pie, in that the meat was baked under a layer of potato. He had previously cooked the dish for Queen Elizabeth II and the Duke of Edinburgh at Kirishna Avanti school in Harrow as part of the Queen’s Diamond Jubilee celebrations in 2012. That version of the dish used rare breed lamb from the Orkney Islands which had been fed on seaweed. The dish is also now on the menu of Todiwala’s London restaurant, Café Spice Namasté.

 

It’s Chili, Soup, or Stew Saturday….PRAIRIE HARVEST GREEN CHILI STEW

November 10, 2018 at 6:02 AM | Posted in It's Chili Soups or Stews Saturday, Wild Idea Buffalo | Leave a comment
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This week’s Chili, Soup, or Stew Saturday recipe is – PRAIRIE HARVEST GREEN CHILI STEW. This one is from the Wild Idea Buffalo website (https://wildideabuffalo.com/). Just one of many delicious and healthy recipes. To make the Stew you’ll be using Wild Idea Buffalo Stew Meat along with Roasted Green Chilies and your choice of cubed Pheasant, Grouse, or Chicken Breast. Again you can find this recipe or purchase the Buffalo Stew Meat all at the Wild Idea Buffalo website. Enjoy and Eat Healthy in 2018!

PRAIRIE HARVEST GREEN CHILI STEW
The flavors of the prairie enhanced with roasted green chilies of the Southwest make for a great pot of stew. Roasted chilies are one of the best smells on the planet, so when available, I like to roast my own in the fall. If you have access to fresh and would like to roast your own, increase your green chili weight to about 4.5 pounds, and about 1.5 pounds for the red peppers. Roast chilies and peppers over a hot grill until blistered. Place in paper bag and allow to cool. Remove skin, scrape insides clean, and follow recipe below. (Makes 8 hearty entree portions, as seconds will be requested.)

Ingredients:
2 – pounds Stew Meat
1 – pound pheasant, grouse or chicken breast, cut into cubes
2 – tablespoons butter
2 – tablespoons olive oil
1 – onion, diced
2 – tablespoons garlic, chopped
2 – tablespoons cumin
2 – tablespoons chili powder
2 – tablespoons coriander
1 – teaspoon cayenne
2 – teaspoons salt
1 – tablespoon black pepper
3 – pounds *Hatch frozen or canned, roasted & peeled green chilies, diced or flash processed
1 – 15.5 ounce jar roasted red bell peppers, diced or flash processed
2 – quarts organic chicken or vegetable stock
¼ – cup arrow root
or corn starch
½ – cup water
2 – 10 ounce cans Rotel diced tomatoes, with lime juice and cilantro
1/3 – cup cilantro chopped
garnish options – sour cream and additional cilantro

Preparation:
1) Rinse stew meat in colander and pat dry with a paper towel.
2) In heavy stew pot, over medium high heat, heat butter and oil.
3) Add buffalo, fowl, onions and seasonings, stirring occasionally until meat is browned & onions are tender.
4) Add roasted green chilies and peppers to stew pot and stir to incorporate.
5) Add stock and bring to a boil.
6) Reduce heat to low, cover and simmer for half an hour or until meat is tender.
7) Uncover and continue to simmer for an additional half hour.
8) Mix arrowroot and water together. Increase heat and bring to a boil, slowly whisking in arrowroot mixture.
9) Stir in diced tomatoes and cilantro.
10) Ladle stew in bowls and garnish as desired. Serve with grilled cheese Quesadillas.

*Hatch Green Chilies, are the best, so if available choose those. If using canned or frozen Hatch chilies, I use about 2.5 pounds of the mild chilies and a half pound of the hot. This gives the stew just the right amount of spiciness for our palate, adjust to your own.

https://wildideabuffalo.com/blogs/recipes/55163521-prairie-harvest-green-chili-stew

Healthy Oyster Recipes

July 29, 2018 at 5:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Oyster Recipes. Delicious Healthy Oyster Recipes like; Oyster Stew, Oysters Rockefeller, and Cioppino. Find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

 

Healthy Oyster Recipes
Find healthy, delicious oyster recipes including oyster stew and oysters rockefeller. Healthier recipes, from the food and nutrition experts at EatingWell.

Oyster Stew
This oyster stew can be transformed from a comforting one-pot meal to an elegant dish for guests when you top it with Caviar Toasts: Dollop toasted slices of baguette with 1 teaspoon sour cream, ½ teaspoon caviar and a sprinkle of herbs. Place each toast atop a steaming bowl of stew. Serve with a salad of butter lettuce, orange segments and red onion tossed with vinaigrette………………..

Oysters Rockefeller
Invented at Antoine’s in New Orleans in 1889, oysters Rockefeller was named for John D. Rockefeller, one of the richest Americans at the time, for its rich sauce. Antoine’s has kept the original recipe secret, but basically it includes a cream sauce with spinach and other greens, flavored with Pernod or anisette. This version omits the cream sauce but is still full of flavor………….

Cioppino
Cioppino is a fish stew traditionally made by Italian fishermen who settled in the North Beach/Fisherman’s Wharf section of San Francisco. It was originally made on fishing boats with whatever fish were at hand. This cioppino comes to us from California chef and cooking teacher John Ash, who has been an advocate for sustainable-food issues for years and has served on the board of advisors of Seafood Watch—the advocacy arm of the Monterey Bay Aquarium. Ash chose a variety of shellfish for this recipe, all of which are Seafood Watch Best Choices or Good Alternatives…………….

* Click the link below to get all the Healthy Oyster Recipes
http://www.eatingwell.com/recipes/19179/ingredients/fish-seafood/shellfish/oysters/

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