Diabetic Dish of the Week – Pork With Cucumber Pico De Gallo

August 3, 2021 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 Pork With Cucumber Pico De Gallo. To make this week’s Dish you’ll be needing Cucumber, Tomatillos, Cilantro Leaves, Red Pepper Flakes, Lime Juice, Black Pepper, Boneless Center Cut Pork Cutlets, and Nonstick Cooking Spray. The Dish has 231 calories and 1 net carb per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Pork With Cucumber Pico De Gallo
Nothing says Mexican food quite like authentic pico de gallo! This easy-to-make fresh salsa is a perfect complement to pork cutlets in this low-carb homemade meal.

Ingredients
1/2 of a medium unpeeled cucumber, seeded* and finely chopped (4 ounces total)
2 medium tomatillos, papery skin removed, rinsed and chopped
2 tablespoons chopped cilantro leaves
1/8 teaspoon red pepper flakes
1-2 tablespoons lime juice
1/4 teaspoon coarsely ground black pepper
4 boneless center cut pork cutlets, trimmed of fat (about 1 pound)
Nonstick cooking spray

Directions
Yield: 4 servings
Serving size: 3 ounces pork and 1/4 cup cucumber mixture per serving

1. Combine cucumber, tomatillos, cilantro, red pepper flakes, lime juice, and 1/8 teaspoon salt in a mixing bowl. Toss gently to blend. Set aside.

2. Coat pork chops evenly with the black pepper and remaining 1/8 teaspoon salt.

3. Place a 12-inch nonstick skillet over medium high heat until hot. Coat skillet with cooking spray. Add pork and immediately reduce heat to medium. Cook 5 minutes. Turn and cook 4 to 5 minutes longer, or until barely pink in center.

4. Serve with cucumber mixture.

*Note: To seed a cucumber easily, split cucumber in half lengthwise. Run the tip of a teaspoon down the center to remove seeds. This prevents the dish from being too watery and diluting the flavors.

Nutrition Information:
Calories: 231 calories, Carbohydrates: 2 g, Protein: 23 g, Fat: 13 g, Saturated Fat: 5 g, Cholesterol: 75 mg, Sodium: 201 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/pork-with-cucumber-pico-de-gallo/

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California Avocado Tomatillo Salsa

January 2, 2021 at 6:01 AM | Posted in Appetizers, CooksRecipes | Leave a comment
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I have another Appetizer Recipe to pass along, California Avocado Tomatillo Salsa. This Salsa is made using California Avocados, Tomatillos, Green Onions, Cilantro, Jalapeño Pepper, Salt, Ground Black Pepper, Lime Juice, and Extra Virgin Olive Oil. Enjoy the Salsa. 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 your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

California Avocado Tomatillo Salsa
Recipe Ingredients:
1 ripe fresh California Avocado, seeded, peeled
4 tomatillos, husked, washed and very finely chopped
2 green onions, white and some green parts, thinly sliced
1/2 bunch cilantro
1 tablespoon minced jalapeño pepper, seeds optional
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup fresh squeezed lime juice
2 tablespoons extra virgin olive oil

Cooking Directions:
1 – Combine all ingredients in a bowl.
2 – Cover and chill at least 30 minutes.
Makes 4 servings.
https://www.cooksrecipes.com/sauce/calif_avocado_tomatillo_salsa_recipe.html

Kitchen Hint of the Day!

January 2, 2021 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Making Tomatillo Salsa………………..

When you make your own Tomatillo Salsa you can just leave it sour, It is just fine sour sometimes. You can add heavy cream, sour cream or crema to the sauce, as well as a little sugar. Guacamole would also be a good choice. Stir your tomatillo salsa into some guacamole to tame the tartness.

To cook the tomatillos, you can either roast them in the oven, brown them on the stovetop, or boil them. Roasting in the oven or browning on the stovetop will deliver more flavor. Each way works, though boiling is a more common way to cook the tomatillos.

Diabetic Dish of the Week – TURKEY CHILI VERDE

September 29, 2020 at 6:02 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 TURKEY CHILI VERDE. The Chili is made using Tomatillos, Vegetable Oil, Green Bell Pepper, White Onions, Jalapeno Pepper, Salt, Pepper, Cilantro, and Flour Tortillas (optional). The Chili is 240 calories and 8 net carbs per serving! Find this recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2020! https://diabeticgourmet.com/

TURKEY CHILI VERDE
Ingredients

1 package (about 1 pound) Honeysuckle White Turkey Breast Tenderloins
1 pound tomatillos
2 tablespoon vegetable oil
1 medium green bell pepper, seeded and chopped
1 medium white onion, chopped
1 jalapeno pepper, seeded and chopped
1 tablespoon minced garlic
Salt and black pepper
1/4 cup chopped cilantro
Optional: Corn or flour tortillas (not included in nutritional information)

Directions

1 – Cut turkey into 1/2-inch cubes.
2 – Remove papery husks from tomatillos; rinse tomatillos in hot water and cut into quarters.
3 – In large nonstick skillet, heat oil over medium heat. Add turkey; cook about 5 minutes or until it turns white.
4 – With slotted spoon, transfer turkey to large saucepan.
5 – Add bell pepper, onion, jalapeno and garlic to same skillet; season with salt and pepper.
6 – Cook about 5 minutes or until vegetables start to soften.
7 – Add vegetables and tomatillos to saucepan with turkey; bring to a simmer. Cover and cook over low heat about 30 minutes or until turkey is tender. If there is too much liquid, uncover and simmer until liquid has cooked down.
8 – Add cilantro; serve with rice, corn or flour tortillas, if desired.

Recipe Yield: Yield: 4 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 240
Fat: 9 grams
Saturated Fat: 1 grams
Fiber: 3 grams
Sodium: 60 milligrams
Cholesterol: 70 milligrams
Protein: 30 grams
Carbohydrates: 11 grams
Sugars: 6 grams
https://diabeticgourmet.com/diabetic-recipes/turkey-chili-verde

It’s Chili, Chowder, or Stew Saturday – Tomatillo Bean and Chicken Chili

April 11, 2020 at 6:02 AM | Posted in 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 a Tomatillo Bean and Chicken Chili. This one is made using Chicken Breasts, Canola Oil, Onion, Garlic, Tomatillos, Jalapeño Pepper, Lime Juice, Chicken Broth, Cannellini Beans, and Spices. Wow, can you imagine the aroma of this as it’s cooking! 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

Tomatillo Bean and Chicken Chili
A hearty and flavorful chicken chili made with fresh tomatillos and traditional chili seasonings.

Recipe Ingredients:
2 tablespoons canola oil
1 large onion, diced
2 cloves garlic, minced
3 chicken breasts, cubed into bite size pieces
8 tomatillos, husked and finely chopped
1 jalapeño pepper, seeded and finely diced
1 tablespoon lime juice
1 teaspoon ground coriander
1 teaspoon ground cumin
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups chicken broth
2 (19-ounce) cans cannellini beans
2 tablespoons freshly chopped cilantro

Cooking Directions:
1 – Pour canola oil into large saucepan. Sauté onion and garlic over low heat for 1 to 2 minutes. Add chicken and continue to cook until chicken is lightly browned, about 4 to 5 minutes.
2 – Combine tomatillos, jalapeño, lime juice, coriander, cumin, chili powder, salt, pepper, chicken broth, cannellini beans and chopped cilantro with chicken. Mix well, cover saucepan and cook over medium-low heat for 25 to 30 minutes, until mixture has thickened.
3 – Garnish with cilantro and serve.
Makes 8 (1 cup) servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 310; Total Fat: 7g; Saturated Fat: 1g; Cholesterol: 30mg; Total Carbs: 42g; Fiber: 2g; Protein: 22g; Sodium: 220mg.
https://www.cooksrecipes.com/soup/tomatillo_bean_and_chicken_chili_recipe.html

Sunday’s Chicken Dinner Recipe – Chicken with Salsa Verde

December 29, 2019 at 6:02 AM | Posted in chicken, CooksRecipes, Sunday's Chicken Dinner | 1 Comment
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This week’s Sunday’s Chicken Dinner Recipe is – Chicken with Salsa Verde. Chicken Pieces, Poblano Chiles, Tomatillos, and Potatoes are just some of the ingredients needed to make this week’s Sunday’s Chicken Dinner Recipe. The recipe is from the CooksRecipes website. At the Cooks site you’ll find one of the largest selection of recipes you can find, something to please everyone! So check it out today. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Chicken with Salsa Verde
Tender pieces of chicken and potatoes served in a delicious cream sauce seasoned with tomatillos and poblano chiles.

Recipe Ingredients:
3 tablespoons vegetable oil
4 pounds skinless chicken pieces
4 poblano chiles
5 medium tomatillos, peeled and quartered
1 medium onion, quartered
3/4 cup water, divided
4 MAGGI Garlic Flavor Seasoning Cubes, crushed
1 to 2 teaspoons MAGGI Seasoning Sauce
1 teaspoon dried oregano
4 medium potatoes, peeled and cubed
1 (7.6-ounce) can NESTLÉ Media Crema
Hot cooked rice or warm corn or flour tortillas
Chopped cilantro for garnish

Cooking Directions:
1 – Heat oil in large saucepan over medium-high heat. Fry chicken, turning once, for 5 to 7 minutes or until browned. Remove from saucepan; set aside.
2 – Roast whole chiles over gas stove burner or broil until skins blister. Remove immediately to avoid burning. Place chiles in cold water for 10 minutes. Peel and remove seeds, if desired.
3 – Place chiles, tomatillos, onion, ¼ cup water, crushed seasoning cubes, seasoning sauce and oregano in blender; cover. Blend until smooth. Place chile mixture in same saucepan. Cook over medium-high heat, stirring frequently, for 10 minutes or until sauce has thickened. Add remaining ½ cup water; stir well. Add chicken to sauce; bring to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 40 minutes. Add potatoes; cover. Cook for 10 minutes or until potatoes are tender. Add media crema; cook for 1 minute or until heated through.
4 – Serve with hot cooked rice or warm tortillas. Top with chopped cilantro.

Makes 8 to 10 servings.
https://www.cooksrecipes.com/chicken/chicken_with_salsa_verde_recipe.html

Grilled Beef Recipes

March 7, 2017 at 6:26 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its Grilled Beef Recipes. As the Prime Time Grilling Season approaches Diabetic Living has some delicious and Diabetic Friendly recipes to start the Season of right. Recipes like; Southwest Flank Steak with Tomatillo Salsa, Jerk-Seasoned Beef Skewers, and Coffee-Rubbed Beef with Red-Eye Beans. Find these and all the other recipes at the Diabetic Living Online website. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 

 

Grilled Beef RecipesDiabetic living logo

From grilled tenderloin to juicy burgers, these grilled beef recipes are bursting with flavor. We used lean cuts of beef and loaded up on veggies to keep these diabetes-friendly recipes low in fat, carbs, and calories. Pick your favorite, then toss it on the grill and enjoy!

 

 

Southwest Flank Steak with Tomatillo Salsa

Bring the heat to your next barbecue with this grilled beef recipe that has just 3 grams of carb per serving! Not only does the steak get a spicy marinade before grilling, but it’s also topped with tomatillo salsa to serve……

 
Jerk-Seasoned Beef Skewers

Orange slices are a unique addition to steak-and-veggie kabobs. Pull the low-carb dish together with a citrusy marinade…..

 
Coffee-Rubbed Beef with Red-Eye Beans

Coffee’s not just for drinking! We added espresso powder to this grill rub for an extra kick of flavor. Serve with homemade baked beans for a comforting low-carb dinner……

 

 

* Click the link below to get all the Grilled Beef Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/beef/grilled-beef-recipes

Jennie – O Turkey Recipe of the Week – Turkey Chili Verde

October 14, 2016 at 5:18 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 Chili Verde. Made with JENNIE-O® Ground Turkey. Perfect Fall recipe to heat up the day with. You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O website. Enjoy and make the SWITCH! http://www.jennieo.com/

 

 

Turkey Chili Verde

Denver’s famous green chili gets a makeover in this delicious recipe featuring lean ground turkey. With under 300 calories per serving, this hearty chili is a must-try recipe.

INGREDIENTS

1½ pounds tomatillos, husks removed and halvedturkey-chili-verde
2 poblano peppers, seeded and halved
2 jalapeño peppers, seeded, if desired
1 teaspoon kosher salt
2 tablespoons olive oil
1 large yellow onion, chopped
4 garlic cloves, chopped
1 (16-ounce) package JENNIE-O® Ground Turkey
2 teaspoons ground cumin
1 teaspoon ground coriander
4 cups low-sodium chicken broth
1 cup chopped fresh cilantro leaves
DIRECTIONS

1) Place tomatillos, poblano peppers, and jalapeños cut side down on jelly-roll pan. Broil 3 inches from heat source 3 to 5 minutes or until skins are charred. Place peppers in plastic zip-top bag and seal. Let stand 10 minutes. Remove and discard skins. Place tomatillos and peppers in food processor and process until smooth. Stir in salt.
2) In large Dutch oven, heat oil over medium-high heat. Add turkey. Cook turkey as specified on the package. Always cook to well done, 165°F as measured by a meat thermometer. Add onion and garlic and cook 5 minutes or until tender. Add cumin and coriander. Stir in tomatillo mixture and broth. Bring mixture to a boil. Reduce heat to medium-low and simmer 20 minutes. Stir in cilantro leaves.

* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATIONJennie O Make the Switch
PER SERVING
Calories210
Protein14g
Carbohydrates11g
Fiber3g
Sugars4g
Fat14g
Cholesterol50mg
Sodium330mg
Saturated Fat3g

http://www.jennieo.com/recipes/1071-turkey-chili-verde

Jennie – O Turkey Recipe of the Week – Denver Turkey Chili Verde

July 8, 2016 at 5:30 AM | Posted in Uncategorized | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week – Denver Turkey Chili Verde. Oh I got a good one for you this week, Denver Turkey Chili Verde! You’ll be using JENNIE-O® Ground Turkey along with tomatillos, poblano peppers, jalapeño peppers, onions, garlic, and spices. Get ready to enjoy some Denver Green Chili. Make the SWITCH! You can find this recipe along with all the other delicious and healthy recipes on the Jennie – O WEBSITE. https://www.jennieo.com/

 

 

Denver Turkey Chili Verde

Denver’s famous green chili gets a makeover in this delicious recipe featuring lean ground turkey. With under 300 calories per serving, this hearty chili is a must-try recipe.

INGREDIENTS

1½ pounds tomatillos, husks removed and halvedDenver Turkey Chili Verde
2 poblano peppers, seeded and halved
2 jalapeño peppers, seeded, if desired
1 teaspoon kosher salt
2 tablespoons olive oil
1 large yellow onion, chopped
4 garlic cloves, chopped
1 (16-ounce) package JENNIE-O® Ground Turkey
2 teaspoons ground cumin
1 teaspoon ground coriander
4 cups low-sodium chicken broth
1 cup chopped fresh cilantro leaves
DIRECTIONS

1 – Place tomatillos, poblano peppers, and jalapeños cut side down on jelly-roll pan. Broil 3 inches from heat source 3 to 5 minutes or until skins are charred. Place peppers in plastic zip-top bag and seal. Let stand 10 minutes. Remove and discard skins. Place tomatillos and peppers in food processor and process until smooth. Stir in salt.
2 – In large Dutch oven, heat oil over medium-high heat. Add turkey. Cook turkey as specified on the package. Always cook to well done, 165°F as measured by a meat thermometer. Add onion and garlic and cook 5 minutes or until tender. Add cumin and coriander. Stir in tomatillo mixture and broth. Bring mixture to a boil. Reduce heat to medium-low and simmer 20 minutes. Stir in cilantro leaves.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATIONJennie O Make the Switch
PER SERVING
Calories 210
Protein 14g
Carbohydrates 11g
Fiber 3g
Sugars 4g
Fat 14g
Cholestero l50mg
Sodium 330mg
Saturated Fat 3g

https://www.jennieo.com/recipes/1071-denver-turkey-chili-verde

Saturday’s Chili – Tomatillo Bean and Chicken Chili

October 3, 2015 at 5:04 AM | Posted in CooksRecipes, Saturday's Chili | Leave a comment
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This week’s Saturday’s Chili is Tomatillo Bean and Chicken Chili. It’s from the CooksRecipes website, home of countless healthy and delicious recipes of all kinds and tastes. http://www.cooksrecipes.com/index.html

 

Tomatillo Bean and Chicken Chili

 
Tomatillo Bean and Chicken ChiliA hearty and flavorful chicken chili made with fresh tomatillos and traditional chili seasonings.

Recipe Ingredients:Cooksrecipes 2

2 tablespoons canola oil
1 large onion, diced
2 cloves garlic, minced
3 chicken breasts, cubed into bite size pieces
8 tomatillos, husked and finely chopped
1 jalapeño pepper, seeded and finely diced
1 tablespoon lime juice
1 teaspoon ground coriander
1 teaspoon ground cumin
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups chicken broth
2 (19-ounce) cans cannellini beans
2 tablespoons freshly chopped cilantro

Cooking Directions:

Pour canola oil into large saucepan. Sauté onion and garlic over low heat for 1 to 2 minutes. Add chicken and continue to cook until chicken is lightly browned, about 4 to 5 minutes.
Combine tomatillos, jalapeño, lime juice, coriander, cumin, chili powder, salt, pepper, chicken broth, cannellini beans and chopped cilantro with chicken. Mix well, cover saucepan and cook over medium-low heat for 25 to 30 minutes, until mixture has thickened.
Garnish with cilantro and serve.
Makes 8 (1 cup) servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 310; Total Fat: 7g; Saturated Fat: 1g; Cholesterol: 30mg; Total Carbs: 42g; Fiber: 2g; Protein: 22g; Sodium: 220mg.

 

http://www.cooksrecipes.com/soup/tomatillo_bean_and_chicken_chili_recipe.html

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