Diabetic Dish of the Week – REUBEN BITES PARTY APPETIZER

July 24, 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 – REUBEN BITES PARTY APPETIZER. Corned beef that’s topped with Swiss cheese, Sauerkraut and Thousand Island Dressing. Perfect family Appetizer, snack, or for your your next party! You can find this recipe at the Diabetic Gourmet Magazine! At the Diabetic Gourmet site you’ll find a huge selection of Diabetic Friendly recipes for your Breakfast, Lunch, Dinner, or Dessert menus. So check it out today. Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

REUBEN BITES PARTY APPETIZER
A short stack of corned beef is topped with Swiss cheese, sauerkraut and Thousand Island dressing. All the big tastes of a classic Reuben sandwich in an appetizer-sized portion. You can also use left-over corned beef from St. Patrick’s Day or even kick it up a notch by using pastrami. Perfect for a party – a real crowd pleaser.

Recipe Yield: 32

Ingredients

12 ounces thinly sliced deli Corned Beef
1/2 cup Thousand Island dressing, divided
8 slices rye, swirl rye or pumpernickel bread
4 slices Swiss cheese (about 3/4 ounce each)
1 cup drained sauerkraut

Directions

1 – Preheat oven to 425F.
2 – Spread 2 teaspoons dressing on each bread slice; cut slices into quarters.
3 – Place bread pieces in a single layer on 2 baking sheets.
4 – Bake 9 to 11 minutes or until bread is lightly toasted, rotating baking sheets half way through baking.
5 – Meanwhile, cut cheese slices into quarters; cut each quarter diagonally in half to form 32 triangles.
6 – Top bread pieces evenly with Corned Beef, cheese slices and sauerkraut.
7 – Heat appetizers in 425F oven 3 to 5 minutes or until cheese is melted.
8 – Top evenly with remaining Thousand Island dressing.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 53
Fat: 2 grams
Saturated Fat: 1 grams
Fiber: .6 grams
Sodium: 236 milligrams
Cholesterol: 9 milligrams
Protein: 4 grams
Carbohydrates: 5 grams
https://diabeticgourmet.com/diabetic-recipe/reuben-bites-party-appetizer

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Jennie – O Turkey Recipe of the Week – Turkey Bratwurst Reubens

June 9, 2017 at 4:55 AM | Posted in Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is – Turkey Bratwurst Reubens. Fire up the grill for this week’s recipe of Turkey Bratwurst Reubens. You’ll be using JENNIE-O® Lean Turkey Bratwurst with toppings of tangy thousand island dressing and melted Swiss. All served on a whole wheat hot dog bun. The Brat that eats like a Reuben! 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 Bratwurst Reubens

Break out of your grilling rut with this twist on the classic Rueben, featuring freshly grilled turkey bratwurst with tangy thousand island dressing and melted Swiss. Ready in under 15 minutes!

INGREDIENTS

1 (19.5-ounce) package JENNIE-O® Lean Turkey Bratwurst
5 reduced-calorie whole wheat hot dog buns
¼ cup fat-free thousand island dressing
8 ounces low-sodium sauerkraut, drained
½ cup low-fat shredded Swiss cheese

 

DIRECTIONS

1) Heat grill. Cook bratwurst as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) Spread cut sides of each bun with dressing. Add sauerkraut and cheese. Top with bratwurst.
* Always cook to an internal temperature of 165°F.

 

RECIPE NUTRITION INFORMATION
PER SERVING
Calories300
Protein23g
Carbohydrates21g
Fiber3g
Sugars4g
Fat14g
Cholesterol80mg
Sodium950mg
Saturated Fat5g
https://www.jennieo.com/recipes/310-turkey-bratwurst-reubens

One of America’s Favorites – Crab Louie

October 10, 2016 at 5:30 AM | Posted in One of America's Favorites | Leave a comment
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Crab Louie salad, also known as Crab Louis Salad or the King of Salads, is a type of salad featuring crab meat. The recipe dates back to the early 1900s and originates on the West Coast of America.

 

 

crab-louie-salad-showing-main-ingredients
The exact origins of the dish are uncertain, but it is known that Crab Louie was being served in San Francisco, at Solari’s, as early as 1914. A recipe for Crab Louie exists from this date in a publication entitled Bohemian San Francisco by Clarence E. Edwords, and for a similar “Crabmeat a la Louise” salad in the 1910 edition of a cookbook by Victor Hirtzler, head chef of the city’s St. Francis Hotel. Another early recipe is found in the The Neighborhood Cook Book, compiled by the Portland Council of Jewish Women in 1912. San Francisco’s Bergez-Frank’s Old Poodle Dog restaurant menu included “Crab Leg à la Louis (special)” in 1908, named for the chef Louis Coutard who died in May 1908.

By some accounts it was created by entrepreneur Louis Davenport, founder of the Davenport Hotel in Spokane, Washington. Davenport spent his early years in San Francisco before moving to Spokane Falls. He would use crab imported from Seattle to be offered in his hotel. His recipe pre-dates 1914 and can be found in hotel historical menus. The popularity of Crab Louie has diminished since its heyday in the early to mid-1900s, but it can still be found on the menu of some hotels and restaurants on the West Coast, including the Palace Hotel in San Francisco and the Davenport Hotel.

 
The main ingredient for Crab Louie, as the name suggests, is crab meat. The preferred crab is Dungeness Crab, but other crab meat can be substituted, including cheaper imitation crab meat. Although variations of the recipe exist, an essential ingredient is a creamy dressing such as Louis dressing, Thousand Island dressing or Green goddess dressing. This dressing is either served on the side or mixed with the other ingredients, depending on which recipe is used.

A typical Crab Louie salad consists of:

* Crab meat,
* Hard boiled eggs,
* Tomato,
* Asparagus,
* served on a bed of Iceberg lettuce
* with a Louie dressing based on mayonnaise and chili sauce on the side.
Other ingredients such as olives and green onions have also been listed as ingredients in some recipes.

 

Condiment of the Week – Salad Dressing

May 19, 2016 at 5:04 AM | Posted in Condiment of the Week | 1 Comment
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A dish of American-style Italian dressing.

A dish of American-style Italian dressing.

Sauces for salads are often called “dressings”. The concept of salad dressing varies across cultures.

In Western culture, there are two basic types of salad dressing:

Vinaigrette;
Creamy dressings, usually based on mayonnaise or fermented milk products, such as yogurt, sour cream (crème fraîche, smetana), buttermilk;
Vinaigrette /vɪnəˈɡrɛt/ is a mixture (emulsion) of salad oil and vinegar, often flavored with herbs, spices, salt, pepper, sugar, and other ingredients. It is also used as a sauce or marinade.

In North America, mayonnaise-based Ranch dressing is most popular, with vinaigrettes and Caesar-style dressing following close behind. Traditional dressings in France are vinaigrettes, typically mustard-based, while sour cream (smetana) and mayonnaise are predominant in eastern European countries and Russia. In Denmark, dressings are often based on crème fraîche. In southern Europe, salad is generally dressed by the diner with olive oil and vinegar.

 

In Asia, it is common to add sesame oil, fish sauce, citrus juice, or soy sauce to salad dressings.
The following are examples of common salad dressings:
* Blue cheese dressing

Thousand Island dressing on a salad

Thousand Island dressing on a salad

* Caesar dressing
* Extra virgin olive oil
* French dressing
* Ginger dressing
* Honey Dijon
* Hummus
* Italian dressing
* Louis dressing
* Ranch dressing
* Russian dressing
* Tahini
* Thousand Island dressing
* Vinaigrette
* Wafu dressing

 

Chunky Baked Potato with Cheddar and Bacon Bits Soup w/ Grilled Ham and Swiss

October 29, 2013 at 5:25 PM | Posted in cheese, Ham, Sargento's Cheese, soup | 1 Comment
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Today’s Menu: Chunky Baked Potato with Cheddar and Bacon Bits Soup w/ Grilled Ham and Swiss Cheese Sandwich

 

Grilled Ham and Swiss Pot Soup 001
A cool day today but I wanted to get out and take a look at some of the beautiful trees that have all turned to their Autumn colors. So I broke out the Sweat Shirt and got the 4 wheel mobility scooter out. The trees are beautiful, especially on our main road here in the community and down around the lake and clubhouse. I just love this time of year! For dinner a simple but warming and hearty dinner, Chunky Baked Potato with Cheddar and Bacon Bits Soup w/ a Grilled Ham and Swiss Cheese Sandwich.

 

 

 
For my Grilled Ham and Cheese Sandwich I used Kroger Private Selection Oven Roasted Rosemary Ham (Deli Sliced). I’ve been using this ham for a while now. Fantastic taste and sliced real thin. It’s 70 calories and 1 carb per serving (3 Slices). For the Cheese I used 2 slices of Sargento Ultra Thin Swiss. My Cheese Brand of choice for about any dish or sandwich. The Swiss is only 40 calories a slice. For a topping spread I used Litehouse Lite Thousand Island Dressing and Dip (70 calories and 4 carbs per serving). Incredibly flavorful dressing and it’s the Lite version. I served it on a couple of slices of Klosterman Wheat Bread (70 calories and 13 net carbs). To prepare just layer you Ham and Cheese on the Bread and then Butter the top and bottom of sandwich, with I Can’t Believe It’s Not Butter. Then I grilled it on a flat top grill sheet till each side was toasted a golden Brown.

 

 

 

Grilled Ham and Swiss Pot Soup 004
I also used my favorite Potato Soup, Campbell’s Chunky Baked Potato with Cheddar and Bacon Bits. Love this Soup, it’s nice and thick with some big chunks of Potato with just the right amount of Cheddar and Bacon Bits. Plus it can’t be much easier to prepare, just open the can and heat it up in a small sauce pan. Love the taste and it’s only 190 calories and 19 net carbs. A good meal for an Autumn Day or any Day for that matter. For dessert/snack later I think I’ll have some Pringle’s Fat Free Potato Chips with some Hidden Valley Smoked Bacon Dressing and Dip.

 

 

 

 

 
Campbell’s Chunky Soup – Baked Potato with Cheddar & Bacon BitsCampbells Chunky Baked Potato
Campbell’s Cheddar & Bacon Bits Chunky soup satisfies hunger with big chunks of real baked potatoes and crisp bacon bits in a creamy soup base with cheddar cheese. Campbells Chunky soup is the soup that eats like a meal. Eat it for lunch and this thick and hearty Campbell’s baked potato soup will fill you up and stick with you through the day. When hunger calls, answer with chunky Campbells canned soup. You can heat it on the stove or in a microwave. Either way, satisfaction is just minutes away.

Campbell’s Cheddar & Bacon Bits Chunky:
* Soup that eats like a meal
Ingredients

Water, Chicken Stock, Potatoes, Baked Potatoes, Cream, Vegetable Oil, Modified Food Starch, Cheddar Cheese, Pasteurized Process Cheddar Cheese.

Directions

Do not add water. Stove: Pour soup into medium saucepan. Heat slowly until hot, stirring occasionally. Microwave: Pour soup into medium microwave-safe bowl or 2 individual microwave-safe bowls. Cover; microwave on high for 3 1/2 minutes or until hot, stirring once during heating. Careful, keep covered 1 minute. Stir before serving. Promptly refrigerate any unused portion in separate container. Recommend use by date on can end. Store unopened can at room temperature.
Nutrition Facts*
Amount Per Serving (serving size) = 1 cup
Calories 190
Fat Calories 80
Total Fat 9g
Sat. Fat 3g
Trans Fat 0g
Cholesterol 10mg
Sodium 790mg
Total Carb. 23g
Dietary Fiber 4g
Sugars 3g
Protein 4g

% Daily Values**
Vitamin A 0%
Vitamin C 0%
Calcium 4%
Iron 6%

 
http://www.campbellsoup.com/Products/Chunky/All/244

Lunch Time Salad

August 27, 2012 at 12:02 PM | Posted in low calorie, low carb, mushrooms, salad | Leave a comment
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After an early breakfast I headed to Grocery Shopper’s Heaven, Jungle Jim’s Market. As I’ve said before to see everything at the Jungle it would take a full day. I loaded up on fresh Olives, Marinated Mozzarella Balls, Fresh Produce, and Seafood. They had the samples of different Hot Sauces out already this morning. They carry so many different Hot Sauces they put them in alphabetical order, 3 rows! Anyway I came awy with some crisp and beautiful Lettuce, Mushrooms, Pine Nuts, and a new dressing Litehouse Light Thousand Island. It’s hard to beat Litehouse brand Dressing. Fantastic tasting Dressing with plenty of variety. I left the product info and web link at the end of the post. For lunch I made a fresh salad; Lettuce sliced Mushrooms, Pine Nuts, Olives, and topped with the Litehouse Light Thousand Island Dressing. Time to enjoy this!

 


Litehouse

Lite 1000 Island
An improved 1000 Island dressing for those interested in Lite products! This will exceed your expectations of any lite and low fat dressing! No msg and no preservatives.
Gluten Free Keep Refrigerated

Nutrition Facts
70 calories
4 carbs

http://www.litehousefoods.com/

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