Honey Lemon-Glazed Cornish Hens with California Walnut Rice Stuffing

April 29, 2020 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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Passing along a delicious sounding recipe for Cornish Hens, Honey Lemon-Glazed Cornish Hens with California Walnut Rice Stuffing. To make this Dish you’ll be needing Butter, Leeks, Long Grain Rice, California Walnuts, Parsley, Lemon Rind, Thyme, Salt and Pepper, Cornish Hens, Honey, and Lemon Juice. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Honey Lemon-Glazed Cornish Hens with California Walnut Rice Stuffing
This recipe is festive enough for company, but simple enough for weekday meals.

Recipe Ingredients:
2 tablespoons butter
1 cup chopped leeks or shallots
2 2/3 cups cooked long-grain parboiled white or brown rice
1 cup chopped toasted California Walnuts
1/4 cup finely chopped fresh parsley
2 tablespoons finely grated lemon rind
4 teaspoons fresh thyme leaves
Salt and ground black pepper, to taste
4 Cornish hens, about 1 1/2 pound each
1/4 cup liquid honey
2 teaspoons lemon juice

Cooking Directions:
1 – In large skillet, heat butter over medium heat. Add leeks; sauté until just tender. Stir in rice, walnuts, parsley, lemon rind and thyme. Season with salt and pepper; set aside.
2 – Rinse Cornish hens and pat dry; season inside and out with salt and pepper. Stuff cavity with rice mixture. Tuck wings underneath and tie legs together. Place with breast side up in large roasting pan.
3 – Bake in 375°F (190°C) for 1 hour or until juices run clear, basting several times with pan drippings.
4 – In small bowl, whisk together honey and lemon juice. Brush Cornish hens with honey glaze during last 15 minutes of cooking; baste several times with glaze and pan drippings. Remove from oven and allow to rest for 5 minutes; remove string.
Makes 4 servings.

Tip: The stuffing can also be enjoyed as a side dish with chicken, pork or fish. Place in casserole dish, adding 2/3 cup chicken broth. Cover and bake in 375°F (190°C) oven for 20 minutes or until heated through.
https://www.cooksrecipes.com/game/honey_lemon-glazed_cornish_hens_with_california_walnut_rice_stuffing_recipe.html

Jennie – O Turkey Recipe of the Week – Honey Glazed Turkey

April 10, 2020 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | 1 Comment
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This week’s Jennie – O Turkey Recipe of the Week is a Honey Glazed Turkey. Made using the JENNIE-O® Whole Turkey, Honey, Butter, Parsley, Sage Leaves, Rosemary, Thyme, Salt, and Pepper. The perfect Bird for Easter Table! You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Enjoy and Make the Switch in 2020! https://www.jennieo.com/

Honey Glazed Turkey
This easy glazed turkey recipe serves as both a sweet and savory entrée for your Easter dinner.

INGREDIENTS
1 (12 to 18-pound) JENNIE-O® Whole Turkey, neck and giblets removed
1 cup honey
½ cup butter, melted
1 tablespoon minced fresh parsley
2 teaspoons dried sage leaves
1 teaspoon minced fresh rosemary
1 teaspoon fresh thyme leaves
1 teaspoon salt
1 teaspoon black pepper

DIRECTIONS
1) Prepare turkey according to package directions.
2) Meanwhile, in small bowl, stir together honey, melted butter, parsley, sage, rosemary, thyme, salt and pepper.
3) After turkey has roasted 2 hours, brush honey glaze mixture over turkey. Continue to brush turkey with honey glaze mixture. Roast until timer pops up and turkey is fully-cooked, 180°F as measued by a meat thermometer inserted into the thickest part of the thigh. Always confirm doneness with a meat thermometer. Juices should run clear. Let turkey stand 20 minutes before carving.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 500
Protein 56g
Sodium 800mg
Saturated Fat 8g
Fat 21g
Carbohydrates 23g
Fiber 0g
Sugars 23g
https://www.jennieo.com/recipes/956-honey-glazed-turkey

Wild Idea Buffalo Recipe of the Week – PIZZA MEATBALLS WITH PESTO PASTA

March 25, 2020 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is PIZZA MEATBALLS WITH PESTO PASTA. This one is made using the Ground Wild Idea Buffalo Meat along with Pizza Sauce, Oregano, Fennel, Thyme, Salt and Pepper, Garlic Powder, Olive Oil, Bread Stuffing, Pasta, and Basil Pesto (recipe included). A true Italian Style Buffalo Meal! You can find this recipe and purchase the Wild Idea Ground Buffalo along with all the other Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

PIZZA MEATBALLS WITH PESTO PASTA
We could all use a little comfort (and health) during this challenging time and where better to find solace than with a delicious, healthy meal. Jill’s recipe will dish up both comfort and flavor.

So, create your own personal retreat by filling your home with great tunes and scented aromas and cozy up to comfort.

Pizza Meatballs with Basil Pesto Pasta
The aroma of this dish will call people to the kitchen and the taste will make them smile. We could all use a smile. 🙂

*Substitute spices with others, such as Italian seasoning for the meatballs and fresh spinach for the pesto.

Ingredients: (makes 54 meatballs – serves 6 to 12 entrées)

1 – 1 pound Ground Wild Idea Buffalo Meat
1½ – cup pizza sauce
1 – teaspoon oregano
1 – teaspoon fennel seed, crushed
½ – teaspoon thyme
1 – teaspoon black pepper
½ – teaspoon salt
½ – teaspoon garlic powder
2 – tablespoons olive oil, plus more for rolling meat balls
1 – cup crushed seasoned bread stuffing (*Optional – if you leave out, reduce pizza sauce to 1 cup)
Pasta of your choice – cooked al dente
Basil Pesto *recipe below or purchased

Preparation:

1 – Mix all ingredients other than the meat together.
2 – Crumble in the ground buffalo meat and mix until well incorporated.
3 – Rub your hands with olive oil to roll the meat balls and place on a baking sheet.
4 – Bake at 425°in a preheated oven, on the top rack for about 7 minutes.
5 – Prepare pasta per directions, reserving ½ cup of the pasta water. Do not rinse the pasta.
6 – Pour the reserved pasta water back in the pot and add the pasta and desired amount of pesto. Toss to incorporate and heat through.
7 – Place desired amount of pasta on plate and top pasta with 4 to 6 meatballs.
Basil Pesto
*I am not a pine nut fan, but if you are, add ¼ cup to ingredients.

Ingredients:

2 – cups fresh basil leaves, packed
2 – cups shredded parmesan cheese
3 – garlic cloves, chopped
1 – teaspoon salt
1 – teaspoon pepper (I like a little more)
2 – tablespoon. lemon juice
1 – cup olive oil

Preparation: Place all ingredients in blender and puree until smooth. Refrigerate.

Photo Credit: Jill O’Brien
https://wildideabuffalo.com/blogs/recipes/dishing-up-comfort-health

 

WILD IDEA BUFFALO PREMIUM GROUND BUFFALO 1 LB.
Wild Idea Ground Buffalo is a “must have” for countless healthy, meaty meals. We grind our finest roasts and steaks to bring you the most delicious ground buffalo on the planet. User friendly and very versatile, our 100% grass-fed, ground buffalo meat is packed with protein and naturally low in fat and calories. Did we mention it’s delicious? Average 95% lean.

1 lb. package

Looking for a bulk discount?! Check out our 12 lb., 24 lb., and 40 lb. Ground Bundles that ship FOR FREE!
https://wildideabuffalo.com/collections/premium-ground-bison-burgers/products/1-lb-ground-buffalo

Caribbean Jerk Turkey Tacos

March 20, 2020 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I’ve got another Jennie – O Turkey Taco Recipe to pass along, Caribbean Jerk Turkey Tacos. Bring a little taste of the Islands with this week’s recipe of Caribbean Jerk Turkey Tacos. These are made using JENNIE-O® Slow Roasted Dark Turkey, Jamaican Jerk Seasoning, Mayonnaise, Celery, Pineapple, Light Brown Sugar, Lime Juice, Ground Ginger, Thyme, and Flour Tortillas. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Enjoy and Make the Switch in 2020!  https://www.jennieo.com/

Caribbean Jerk Turkey Tacos
By combining amazing Caribbean Jerk spices with the convenience of tortilla shells, this simple Mediterranean dinner recipe is a delicious mashup of favorites. Ready in under 30 minutes!

INGREDIENTS
2 tablespoons Jamaican jerk seasoning
⅓ cup fat-free mayonnaise
1½ cups shredded JENNIE-O® Slow Roasted Dark Turkey
½ cup celery, thinly sliced
1 cup pineapple, chopped
2 tablespoons light brown sugar
2 tablespoons lime juice
1 teaspoon ground ginger
1 teaspoon chopped fresh thyme
8 soft taco-size (6-inch) flour tortillas, warmed
lime wedges, if desired
thyme sprigs, if desired

DIRECTIONS
1) In medium bowl, combine jerk seasoning, mayonnaise, turkey and celery.
2) In medium bowl, combine pineapple, sugar, lime juice, ginger and thyme.
3) Spoon turkey mixture onto each tortilla. Top with pineapple salsa. Fold in half to serve. Serve with lime wedges and thyme, if desired.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 170
Protein 9g
Carbohydrates 22g
Fiber 1g
Sugars 6g
Fat 5g
Cholesterol 25mg
Sodium 640mg
Saturated Fat 1.5g
https://www.jennieo.com/recipes/784-caribbean-jerk-turkey-tacos

Diabetic Dish of the Week – Holiday Stuffed Beef Tenderloin

December 17, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is a recipe for Holiday Stuffed Beef Tenderloin. Perfect main dish for your Holiday Table, Holiday Stuffed Beef Tenderloin. Made using Beef Tenderloin, Shallots, Cremini Mushrooms, Garlic, Thyme, Parsley, Red Wine Vinegar, Bread Crumbs, Salt and Pepper. Only 195 calories and 4 net carbs per serving. The recipe is from the Diabetes Self Management website where you’ll find a huge selection of Diabetes Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. I’ve left a link to subscribe at the end of the post. So Enjoy and Make 2019 a Healthy One!  https://www.diabetesselfmanagement.com/

Holiday Stuffed Beef Tenderloin
Looking for a diabetes-friendly meal for the holidays?
Luckily, we have a family-friendly alternative: low-carb Beef Tenderloin.

Ingredients
4 teaspoons olive oil, divided
2 shallots, minced
1 package (8 ounces) sliced cremini mushrooms
3 cloves garlic, minced and divided
1 tablespoon chopped fresh thyme, plus additional for garnish
1 1/2 teaspoons chopped fresh parsley, plus additional for garnish
1/4 cup dry sherry or red wine vinegar
2 to 3 pounds beef tenderloin
1/2 cup fresh whole wheat bread crumbs*
1 teaspoon salt
1/2 teaspoon black pepper

Directions
1 – Preheat oven to 425°F.

2 – Heat 2 teaspoons oil in large skillet over medium heat. Add shallots; cook and stir 5 minutes or until tender. Add mushrooms, cook and stir 8 minutes or until softened. Stir in 1 clove garlic, 1 tablespoon thyme and 1 1/2 teaspoons parsley; cook and stir 1 minute.

3 – Pour dry sherry into skillet. Bring to a boil over medium heat; boil 2 minutes or until sherry is reduced by about half. Cool slightly.

4 – Cut beef tenderloin lengthwise. (Do not cut all the way through). Open up beef; cover with plastic or waxed paper. Pound using meat mallet to 1/2-inch thickness.

5 – Stir bread crumbs into mushroom mixture; spread evenly onto center of beef, leaving 1-inch border around edges. Roll up beef jelly-roll style. Secure with kitchen string at 1-inch intervals. Place beef on rack in shallow roasting pan.

6 – Combine remaining 2 teaspoons oil, 2 cloves garlic, salt and pepper in small bowl. Rub mixture evenly over beef.

7 – Roast 35 to 40 minutes for medium rare (135°F) or until desired doneness is reached. Remove roast to carving board; tent loosely with foil. Let stand 15 to 20 minutes before carving and serving. Sprinkle with additional thyme and parsley, if desired.

*Note: To make fresh bread crumbs, tear 1 slice bread into pieces; process in food processor until coarse crumbs form.

Yield: 8 servings.

Serving size: 1/8 of recipe.

Nutrition Facts Per Serving:
Calories: 195 calories, Carbohydrates: 5 g, Protein: 21 g, Fat: 9 g, Saturated Fat: 3 g, Cholesterol: 59 mg, Sodium: 381 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/holiday-stuffed-beef-tenderloin/

 

 

 


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Sunday’s Chicken Dinner Recipe – Roasted Italian Chicken

September 8, 2019 at 6:02 AM | Posted in CooksRecipes, Sunday's Chicken Dinner | 2 Comments
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This week’s Sunday’s Chicken Dinner Recipe is – Roasted Italian Chicken. You’ll be preparing a Whole Broiler-Fryer Chicken with a rub of Herbs and Spices. Then roasted at 375°F until done. The entire family will be wanting seconds of this week’s dish! It’s from the CooksRecipes website where you’ll find a huge selection of recipes to please all tastes, diets, and cuisines. So Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Roasted Italian Chicken
Roasted Italian ChickenRoasted chicken tastes better if something flavorful, such as an herb, is placed under its skin. The under-the-skin rub method used in this recipe contributes a lot of flavor while working like a marinade.

Recipe Ingredients:
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
1 tablespoon lemon juice
1 1/2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
3 cloves garlic, minced
1 ( 3 to 3 1/2-pound) whole broiler-fryer chicken

Cooking Directions:
1 – In a small bowl whisk together vinegar, oil, oregano, basil, lemon juice, thyme, salt, pepper, and garlic. Set aside.
2 – Rinse inside of chicken; pat dry with paper towels. Tie legs to tail. Twist wing tips under back. Slip your fingers between the skin and the breast and leg meat of the chicken, forming a pocket. Spoon herb mixture into pocket. Place chicken, breast side up, on a rack in a shallow roasting pan. If desired, insert an oven-going meat thermometer into center of an inside thigh muscle, making sure it doesn’t touch bone.
3 – Roast in a 375°F (190°C) oven for 1 1/4 to 1 1/2 hours or until drumsticks move easily in their sockets and chicken is no longer pink (180°F / 85°C). Remove chicken from oven. Cover with foil and let stand for 10 minutes before carving.
Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): calories: 266, total fat: 17g, saturated fat: 4g, cholesterol: 79mg, sodium: 268mg, carbohydrate: 2g, fiber: 0g, protein: 25g
https://www.cooksrecipes.com/chicken/roasted_italian_chicken_recipe.html

Sunday’s Chicken Dinner Recipe – Spicy Chicken and Corn on the Cob

August 4, 2019 at 6:02 AM | Posted in CooksRecipes, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is Spicy Chicken and Corn on the Cob. I got a good one for this week’s recipe! For making the Chicken you’ll need; Chicken Pieces, Butter, Dijon Mustard, Cider Vinegar, Thyme, Salt, Hot Pepper Sauce, and Bread Crumbs. You’ll be baking both the Chicken and Corn on the Cob. The recipe is off the CooksRecipes website (Recipe courtesy of the National Chicken Council). At the CooksRecipes site you’ll find a huge selection of recipes that will satisfy all tastes, diets, and cuisines. Enjoy and make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Spicy Chicken and Corn on the Cob

Recipe Ingredients:
3 pounds chicken pieces
6 tablespoons butter, melted
2 tablespoons Dijon mustard
2 tablespoons cider vinegar
1 teaspoon dried thyme
1/2 teaspoon salt
2 teaspoons hot pepper sauce
4 ears corn on the cob, husked
1/4 cup dry bread crumbs

Cooking Directions:
1 – Preheat oven to 400°F (205°C).
2 – In medium bowl, stir together melted butter, mustard, vinegar, thyme, salt and hot pepper sauce. Brush corn and chicken thoroughly with butter mixture.
3 – Arrange chicken in one layer in a baking dish. Sprinkle chicken with bread crumbs.
4 – Set corn in another baking dish; cover with aluminum foil.
5 – Bake chicken and corn for one hour; serve hot.

Makes 4 servings.

https://www.cooksrecipes.com/chicken/spicy_chicken_and_corn_on_the_cob_recipe.html

Wild Idea Buffalo Recipe of the Week – Buffalo Bacon Blue Burger

July 3, 2019 at 6:02 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 Buffalo Bacon Blue Burger. Made using Wild Idea Ground Buffalo and the Wild Idea Buffalo Bacon along with Mustard, Ketchup, Thyme, Salt, Pepper, Blue Cheese, Chokecherry or Plum Preserves and Hamburger Buns. Fantastic combination of ingredients! You can find this recipe or purchase the Ground Buffalo and the Buffalo Bacon along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

Buffalo Bacon Blue Burgers
The quintessential Buffalo Burger, complete with Buffalo Bacon, Blue Cheese and a touch of fruit preserves! This – soon to be new favorite, will have you making it again, and again and again. Enjoy!

Ingredients:

2 – 1 lb. Ground Buffalo
3 – tablespoons olive oil, plus a little more
1/2 – teaspoon mustard
2 – teaspoon ketchup
1/2 – teaspoon thyme
2 – teaspoon salt & pepper
1 – 10 oz. package Buffalo Bacon
6 – ounces blue cheese
½ – cup chokecherry or plum preserves, warmed
6 – hamburger buns

Preparation:

1 – Mix 2 tablespoons olive oil, mustard, ketchup, thyme, salt and pepper together.
2 – Mix above with Ground Buffalo until well incorporated.
3 – Divide into 6 portions and at pat out into bun size patties.
4 – In large skillet over medium high heat, add the other tablespoon of olive oil. Place buffalo bacon in pan and cook until crispy or desired doneness, turning once during cooking time.
5 – Preheat grill to high heat, 500 degrees. Insure grill grates are clean.
6 – Brush burgers with a little oil and place on grill. Close grill lid during grilling time. Grill for 1.5 minutes then turn. Repeat again on each side, grilling for a total of 6 minutes.
7 – After the last turn, top the burgers with blue cheese. Close lid and grill for an additional 3 minutes.
8 – Remove burgers from heat, cover and allow them to rest for a few minutes.
9 – Place Buffalo Blue Burgers on bun, top with crispy bacon and drizzle with a little of the warmed preserves. Delicious!
https://wildideabuffalo.com/blogs/recipes/favorite-summertime-recipes

Diabetic Dish of the Week – Cheddar Stuffed Beef Burger

July 2, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Recipe of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is a Cheddar Stuffed Beef Burger. Ground Sirloin, Baking Potatoes, Thyme, Fat Free Sharp Cheddar Cheese Slices, Beefsteak Tomatoes, and Lettuce. The Burger is served on the Baking Potatoes! This recipe is from the Diabetes Self Management website. At the site you’ll not only find a huge selection of Diabetic Friendly Recipes but also Diabetes News, Diabetes Management Tips, and more! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Cheddar Stuffed Beef Burger

Ingredients
Nonstick cooking spray
2 large baking potatoes, washed and dried
12 ounces extra-lean ground sirloin
1/2 teaspoon dried thyme
4 slices fat-free sharp Cheddar cheese
1/8 cup water
4 slices beefsteak tomato
4 romaine lettuce leaves

Directions
1 – Preheat oven to 450°F. Lightly coat a baking sheet with cooking spray. Cut each potato crosswise into 8 round slices. Place slices on baking sheet. Bake for 25 to 30 minutes or until lightly browned.

2 – Mix together the ground sirloin and thyme in a mixing bowl. Form into 8 balls.

3 – Fold each slice of cheese in half 4 times, forming a cube.

4 – Press cheese cube in between 2 ground sirloin balls, sealing cheese inside. Form into a patty by flattening to approximately 1 1/2-inch thick. Repeat for 3 more patties.

5 – Lightly coat a deep skillet with cooking spray. Heat skillet over medium-high heat. Add stuffed patties and cook for 3 minutes on each side. Add water; cover and cook for 6 minutes.

6 – Place each burger on a slice of potato. Top with tomato slice, lettuce leaf and another slice of potato.

Yield: 4 servings.

Nutrition Facts Per Serving:
Calories: 242 calories, Carbohydrates: 26 g, Protein: 26 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 40 mg, Sodium: 369 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/cheddar-stuffed-beef-burger/

CUMIN-CRUSTED FISH FILLET WITH LEMON

May 26, 2019 at 6:01 AM | Posted in Diabetic Gourmet Magazine | Leave a comment
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I’m passing along a Delicious and Healthy Fish Recipe I cam across at the Diabetic Gourmet Magazine website, CUMIN-CRUSTED FISH FILLET WITH LEMON. For the Fish you can use your choice of Whitefish like; Cod, Walleye, Halibut. Seasoned with Cumin, Thyme, Paprika, and Parsley. This is just one many Diabetic Friendly Recipes that you can find at the Diabetic Gourmet Magazine website so check it out soon! Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

CUMIN-CRUSTED FISH FILLET WITH LEMON

Ingredients

1/2 to 1 Tbsp ground cumin (7.5 – 15 mL)
1/4 tsp thyme (1 mL)
1 tsp paprika (5 mL)
1/2 tsp lemon pepper (2 mL)
1 lb whitefish fillets (like cod, walleye or halibut) (500g)
1/2 Tbsp canola oil (7.5 mL)
2 Tbsp chopped parsley (30 mL)
lemon wedges

Directions

1 – In a small bowl, mix together cumin, thyme, paprika, and lemon pepper.
Rub spice mixture on both sides of fillets.
2 – In a large skillet, set over medium heat, heat canola oil. Add fish fillets and cook until browned on both sides and fish is opaque in the center about 4 minutes per side.
Sprinkle with parsley and serve immediately with lemon wedges.

Recipe Yield: Yield: 4 servings.Serving Size: 4 oz (125 g) fish.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 130
Fat: 3.5 grams
Fiber: 1 grams
Sodium: 100 milligrams
Cholesterol: 100 milligrams
Protein: 22 grams
Carbohydrates: 1 grams
https://diabeticgourmet.com/diabetic-recipe/cumin-crusted-fish-fillet-with-lemon

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