Pumpkin Roll

September 19, 2013 at 9:33 AM | Posted in dessert, diabetes, diabetes friendly | Leave a comment
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Thank you to Carol for passing along this Fall Diabetic Friendly Dessert!

 

Pumpkin Roll

Cake (Roll):

3 large eggs or 3/4 cup of Egg Beater‘s (Equal of 3 Eggs)
1/2 cup Splenda Sugar Blend for Baking
1 tablespoon Splenda Sugar Blend for Baking
1 cup canned pumpkin
1 teaspoon lemon juice
1 cup self-rising flour
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 cup pecans, finely chopped

Filling:

4 ounces reduced-fat cream cheese, softened
1 1/2 to 2 cups light whipped topping, thawed, if frozen
1 tbs Splenda Sugar Blend for Baking

 

* Note – I haven’t tried this yet but the Pecans should work as part of the filling instead of the Roll if you prefer.

 

Directions:

For Cake: Beat eggs (or Egg Beater’s) and 1/2 cup Splenda Sugar Blend for Baking for 5 minutes in mixing bowl on medium speed of mixer.
Stir in 1 cup pecans (finely chopped), pumpkin, and lemon juice. Blend in flour, cinnamon and nutmeg until well combined.
Line a jelly roll pan with waxed paper. Spread batter evenly in pan. Bake in preheated 350°F oven 5 to 8 minutes or until woodenpick comes out clean. Cool 3 minutes in pan; turn out onto a cloth and roll up from the narrow end.
Chill in refrigerator until completely cool.
For Filling: Beat cream cheese, whipped topping and 1 tablespoon Splenda Sugar Blend for Baking in mixing bowl on medium speed of mixer until smooth and spreadable.
Unroll pumpkin roll and spread with filling. Re-roll. Cover and refrigerate until ready to serve. Slice cake into pinwheels.
Makes 8 servings.

Pumpkin Spice Cookies

September 12, 2013 at 11:23 AM | Posted in baking, dessert, diabetes, diabetes friendly | Leave a comment
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These just yell that the Fall Season is coming, Pumpkin Spice Cookies! Their Diabetic friendly also.
Pumpkin Spice Cookies
Ingredients:

1/2 cup margarine, softened (Blue Bonnet Light Stick Butter)
9 teaspoons Equal for Recipes or 30 packets Equal Sweetener or 1 1/4 cups Equal Spoonful
1 cup canned pumpkin, LIBBY’S 100% Pure Pumpkin
1 teaspoon orange extract
1 1/4 cups all-purpose flour
3/4 cup whole wheat flour
1 teaspoon baking soda
1/4 teaspoon sea salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon pumpkin pie spice
1/2 teaspoon cloves
1/2 cup reduced-fat sour cream
2 teaspoons grated orange rind
1/4 cup chopped pecans
2 tablespoons Equal for Recipes or 20 packets Equal Sweetener or 3/4 cup plus 4 teaspoons Equal Spoonful
Warm skim milk or water
Ground cinnamon
Instructions:

* Beat margarine and 9 teaspoons Equal for Recipes or 30 packets or 1 1/4 cups Equal Spoonful until fluffy in large bowl; beat in pumpkin and orange extract.
* Mix in combined flours, baking soda, salt, and spices alternately with sour cream. Mix in orange rind and pecans.
Spoon batter by heaping teaspoons onto greased cookie sheets. Bake cookies in preheated 375°F (190°C) oven until browned, 10 to 12 minutes.
* Mix 2 tablespoons Equal for Recipes or 20 packets or 3/4 cup plus 4 teaspoons Equal Spoonful with enough warm milk to make a thin glaze consistency; brush lightly on warm cookies and sprinkle with cinnamon. Cool on wire racks.
* Makes 6 dozen *

Herb Crusted Pork Tenderloin w/ Sliced New Potatoes and Boiled Mini Carrots

September 1, 2013 at 5:52 PM | Posted in carrots, pork tenderloin, potatoes | 1 Comment
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Today’s Menu: Herb Crusted Pork Tenderloin w/ Sliced New Potatoes and Boiled Mini CarrotsHerb Crusted Pork Roast 009

 

 

 

Myself and a couple of friends visited the new Horseshoe Casino in Cincinnati today. They did an amazing job, it’s a beautiful Casino. I got registered for the Million Dollar Give Away, to be drawn later today. Their giving away 1 Million Dollars on 4 drawings throughout the Summer, I believe this is the third drawing. Besides the Casino they have a wide assortment of restaurants, Steak and Seafood to BBQ and Booby Flay’s Burger Palace. Beautiful job Cincinnati! For dinner tonight I prepared a Herb Crusted Pork Tenderloin w/ Sliced New Potatoes and Boiled Mini Carrots also a little side of some fresh sliced Peaches.

 

 

I used my favorite Pork Loin Roast recipe, Herb Crusted Pork Roast. Preheat your oven at 400 degrees. Then combine 2 tablespoons olive Herb Crusted Pork Roast 003oil, 4 cloves garlic, minced, 1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves, 1 teaspoon dried basil or 2 teaspoons fresh basil leaves, 1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary, with Sea Salt and Ground Black Pepper for seasoning. You combine all the ingredients except the Salt and Pepper in a bowl and stir until well mixed. You then rub into your Pork Roast which will create the Herb Crust as it bakes. Roast the pork for 15 minutes, then reduce the heat to 350 degrees F and roast for an additional 30 minutes or until done. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests. The Pork comes out perfect! The Herb Crust gives that extra taste to make it one delicious Roast! Love this recipe.

 

 

 

For side dishes I heated up a can of Del Monte Sliced New Potatoes. Just seasoned and boiled in its own juices until heated through. I also boiled some Mini Carrots. In addition to those I had a few slices of some fresh sliced Peaches. My Mom had purchased them from Jungle Jim’s Market, they were from South Carolina and delicious! For desert/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn.

 

 

 

 

Herb Crusted Pork Tenderloin

Ingredients

1 (4-pound) boneless pork loin, with fat left on
1 tablespoon sea salt
2 tablespoons extra virgin olive oil
4 cloves garlic, minced
1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves
1 teaspoon dried basil or 2 teaspoons fresh basil leaves
1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary
Directions
Preheat oven to 400 degrees F.

Place the pork loin on a rack in a roasting pan. Combine the remaining ingredients in a small bowl. With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat.

Roast the pork for 15 minutes, then reduce the heat to 375 degrees F and roast for an additional 30 minutes or until done. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests.

Grilled Salmon & Zucchini with Red Pepper Sauce

August 24, 2013 at 9:18 AM | Posted in Eating Well, salmon | Leave a comment
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I had to pass this one along from the Eating Well web site, Grilled Salmon & Zucchini with Red Pepper Sauce! I haven’t tried this one, YET, but it sounds too good not to pass it along to everyone. If you give it a try email me and let me know how it turned out. I left the web link at the bottom of the post.

 

Eating Well

 

 

Grilled Salmon & Zucchini with Red Pepper Sauce
Jazz up simply grilled salmon and summer vegetables with a zesty sauce based on the classic Spanish romesco. Made with roasted red peppers, tomatoes and almonds, this sauce is a great match for any seafood, poultry or vegetables. Using smoked paprika brings out the flavors from the grill. Serve with: Grilled baguette.

 

 

 

 

INGREDIENTS
1/3 cup sliced almonds, toasted (see Tip)
1/4 cup chopped jarred roasted red peppers
1/4 cup halved grape tomatoes , or cherry tomatoes
1 small clove garlic
1 tablespoon extra-virgin olive oil
1 tablespoon sherry vinegar , or red-wine vinegar
1 teaspoon paprika, preferably smoked
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1 1/4 pounds wild-caught salmon fillet , (see Note), skinned and cut crosswise into 4 portions
2 medium zucchini , or summer squash (or 1 of each), halved lengthwise…..

 

 

 

*Get the full recipe by clicking the link below

 

 

http://www.eatingwell.com/recipes/grilled_salmon_zucchini_with_red_pepper_sauce.html

Vegetarian Chili

August 23, 2013 at 9:18 AM | Posted in chili, spices and herbs, vegetables | Leave a comment
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Thank you to Connie for passing this along!
Vegetarian Chili
Ingredients

1 tablespoon extra virgin olive oil
1 jalapeno pepper, seeds removed, fine chopped
1/4 cup chopped onion
1 1/3 cups red & yellow peppers, chopped
6 teaspoons chili powder
2 teaspoons ground cinnamon
1 1/2 teaspoons paprika
1/4 teaspoon garlic powder
1/2 teaspoon ground (cayenne) red pepper
1/3 cup Splenda Granular
3 tablespoons cider vinegar
1 (28-ounce) can crushed tomatoes with thick tomato puree
2 (15-ounce) can black beans (Do Not Drain!)
2 (15-ounce) cans dark red kidney beans (Do Not Drain!)
1 (15-ounce) can cannellini beans (Do Not Drain!)
1 (10-ounce) box Corn kernels, frozen
Sea Salt to taste (optional)
Directions

In a large, non stick, stock pot heat olive oil. Sauté jalapeno, onions, and red & yellow peppers over medium heat until onions are translucent (5 to 8 minutes).
Add the remaining ingredients and slowly bring to a boil. Cover pot and simmer on low heat for 20 minutes. Serve hot.*
Makes 16 servings.

Note: If spicier chile is preferred, increase the ground cayenne red pepper to 1 teaspoon, & increase the chili powder to 7 teaspoons. If sweeter chili is preferred, increase SPLENDA® Granular to 2/3 cup.

* This chile, like most chiles, tastes best the day after it is made. Refrigerate chile in covered pot overnight. Bring to a boil over a low heat, stirring constantly.

Lemon Orange Walnut Bread and Pineapple Zucchini Bread

August 9, 2013 at 9:17 AM | Posted in dessert, diabetes, diabetes friendly | Leave a comment
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A couple of Diabetic Friendly Breads to pass along, a Lemon Orange Walnut Bread and Pineapple Zucchini Bread. Instead of Sugar one is made with Splenda and the other with Equal. Thanks goes out to Lynn for passing them along!

 
Lemon Orange Walnut Bread

Ingredients:

1 cup Whole Wheat Flour
1 cup All-Purpose Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
2/3 cup 2% Low-Fat Milk
2 tablespoons Lemon Juice
1 1/2 teaspoons freshly grated Lemon peel
1 1/2 teaspoons freshly grated Orange peel
2 Large Eggs or 1/2 Cup Egg Beater‘s
3/4 cup Splenda No Calorie Sweetener, Granulated
1/2 cup Blue Bonnet Light Stick Butter, melted
2 teaspoons Vanilla Extract
3/4 cup chopped Walnuts

 
Directions:

*Preheat oven to 350°F (175°F). Lightly spray an 8 1/2 x4 1/2 x2 1/2-inch loaf pan with vegetable cooking spray.
* Combine both flours, baking powder, and baking soda. Set aside.
*Combine milk, lemon juice, lemon and orange peel. Set aside.
* Beat eggs and Splenda Granulated Sweetener on high-speed with an electric mixer for 5 minutes. Reduce speed to medium; gradually add melted butter and vanilla, beating until blended, about 1 minute.
* Add flour mixture alternately with milk mixture; beginning and ending with flour mixture. Beat at low-speed until blended after each addition. Stir in nuts. Spoon batter into prepared loaf pan.
* Bake 30 to 35 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan and cool completely.
* Makes 12 servings. Serving Size: 1 (1/2 inch) slice.

 

 
Pineapple Zucchini Bread
Lower-sugar pineapple zucchini bread.
Ingredients:

1 cup Vegetable Oil or Extra Virgin Olive Oil
3 Large Eggs or 3/4 Cup Egg Beater’s
3 1/2 teaspoons Equal for Recipes or 12 packets Equal sweetener or 1/2 cups Equal Spoonful
1 teaspoon Vanilla Extract
2 cups shredded Zucchini
1 (8 1/2-ounce) can unsweetened Crushed Pineapple in juice, drained
3 cups All-Purpose Flour
1 1/2 teaspoons Ground Cinnamon
1 teaspoon Baking Soda
1 teaspoon Ground Nutmeg
3/4 teaspoon Sea Salt
1 cup raisins
1/2 cup chopped Walnuts

 
Directions:

* Mix oil, eggs, Equal and vanilla in large bowl; stir in zucchini and pineapple.
* Combine flour, cinnamon, baking soda, nutmeg and salt in medium bowl; stir into oil mixture. Stir in raisins and walnuts, if desired.
* Spread batter evenly in 2 greased and floured 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans.
* Bake in preheated 350°F (175°C) oven until breads are golden and toothpick inserted in centers comes out clean, 50 to 60 minutes. Cool in pans on wire racks 10 minutes; remove from pans and cool completely on wire rack.
* Makes 2 loaves.

Lemon-Orange Walnut Bread

July 19, 2013 at 9:52 AM | Posted in baking, dessert, diabetes, diabetes friendly | Leave a comment
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My cousin passed this one along to me and she came across it on the Cook’s Recipes website. Low in calories and carbs, diabetic friendly.

 

 
Lemon-Orange Walnut Bread
INGREDIENTS:

2 cups All-Purpose Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
2/3 cup 2% Low-Fat Milk
2 tablespoons Lemon Juice
1 1/2 teaspoons freshly grated Lemon Peel
1 1/2 teaspoons freshly grated Orange Peel
2 large eggs or 1/2 cup Egg Beater‘s (which equals 2 Eggs)
3/4 cup SPLENDA® No Calorie Sweetener, Granulated
1/2 cup Blue Bonnet Light Butter, melted
2 teaspoons Vanilla Extract
3/4 cup chopped Walnuts
DIRECTIONS:

Preheat oven to 350°F (175°F). Lightly spray an 8 1/2 x4 1/2 x2 1/2-inch loaf pan with vegetable cooking spray.
Combine flour, baking powder, and baking soda. Set aside.
Combine milk, lemon juice, lemon and orange peel. Set aside.
Beat eggs and SPLENDA® Granulated Sweetener on high speed with an electric mixer for 5 minutes. Reduce speed to medium; gradually add melted butter and vanilla, beating until blended, about 1 minute.
Add flour mixture alternately with milk mixture; beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in nuts. Spoon batter into prepared loaf pan.
Bake 30 to 35 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan and cool completely.
Makes 12 servings. Serving Size: 1 (1/2 inch) slice.

 

Nutritional Information Per Serving (1/12 of recipe): Calories 220 | Calories from Fat 120 | Fat 14g (sat 6g) | Cholesterol 55mg | Sodium 190mg | Carbohydrates 20g | Fiber 1g | Sugars 3g | Protein 5g

 

 

http://www.cooksrecipes.com/diabetic/lemon-orange_walnut_bread_recipe.html

Wild Idea Buffalo Recipe of the Week – Buffalo Meatloaf

June 26, 2013 at 9:37 AM | Posted in bison, Wild Idea Buffalo | Leave a comment
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It’s Wednesday and time for the Wild Idea Buffalo Recipe of the Week, Buffalo Meatloaf. I made a Turkey Meatloaf last week and can’t wait to give this one a try soon! I left the link to the recipe and while there take a look at their on line store where you can order all your Buffalo Cuts.

 

 

 

Buffalo MeatloafWild Idea Buffalo Meatloaf
By: Jill O’Brien

Serves 8 people or 5 yard workers.

Ingredients:

2 – pounds Wild Idea Ground Buffalo
2 – eggs
1½ – teaspoons dry mustard
1 – teaspoon chili powder
½ – teaspoon thyme
½ – teaspoon salt
½ – teaspoon pepper
1 – tablespoon dry parsley
1 – teaspoon Worcestershire Sauce
¾ – cup milk
2 – slices dry bread, crumbled
1 – small onion, diced
1½ – cup stewed tomatoes, chopped
¼ – cup ketchup

 

 

Preparation:

1 – Mix eggs and spices together.
2 – Wisk in milk.
3 – Mix in Ground Buffalo meat
4 – Add bread crumbs, stewed tomatoes and onion and mix thoroughly
5 – Shape in oval and place in loaf pan, rounding top slightly.
6 – Bake in 350 degree oven for 1 hour, brush with ketchup and continue baking for an additional 15 minutes. *
7 – Serve with baked potatoes and minted spring peas.
*Optional: Organic Bacon can be added after 30 minutes of cooking. Brush with ketchup as above.

 

 

http://wildideabuffalo.com/2012/buffalo-meatloaf/

Turkey Burgers with Mango Salsa

June 20, 2013 at 9:24 AM | Posted in Aunt Millie's, ground turkey, Jennie-O Turkey Products | 1 Comment
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Turkey Burgers with Mango Salsa

 
Ingredients:
1/2 cup Progresso Italian Style Bread Crumbs
1/3 cup Laughing Cow Light Garlic-Herb Spreadable Cheese
2 Green Onions, chopped
2-1/2 teaspoons Lemon Juice
1-1/2 teaspoons grated Lemon peel
1/4 teaspoon dried Thyme
1/2 teaspoon Sea Salt
1/2 teaspoon Ground Pepper
1-1/2 pounds Jennie – O Extra Lean Ground Turkey
6 Aunt Millie’s Light Whole Grain Hamburger Buns
3/4 cup Mango Salsa

 
Directions:
In a large bowl, combine the first eight ingredients. Crumble turkey over mixture and mix well. Shape into six patties.
Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until a thermometer reads 165° and juices run clear.
Grill buns, uncovered, for 1-2 minutes or until toasted. Place burgers on bun bottoms. Top with salsa. Replace bun tops. Yield: 6 servings.

Kitchen Hints of the Day!

May 19, 2013 at 1:39 PM | Posted in Kitchen Hints | Leave a comment
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Not only is homemade meringue delicious, but it will also impress your friends – especially if you use these tips for getting the best meringue and the highest peaks.

 

 

Hint #1 – Make sure that your egg whites are at room temperature. As you beat, add 2-3 tablespoons of superfine or granulated sugar for each egg used. Keep beating until the peaks stand up without drooping.

 

Hint #2 – For the fluffiest egg whites, add a pinch of salt before whipping, and use a copper bowl if you happen to have one.

 

Hint #3 – To keep peaks firmer for a longer period of time, add 1/8 teaspoon of white vinegar per egg white while beating. To get more meringue per egg white, add 2 teaspoons cold water for each egg white before beating.

 

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