Kitchen Hint of the Day!

July 17, 2018 at 5:00 AM | Posted in Kitchen Hints | Leave a comment
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Keep the colors……….

To keep those beautiful colors of Red, Green, and Yellow in vegetables plunge them in ice water after blanching to help maintain that bright color.


Low-Calorie Mussel Recipes

July 14, 2018 at 5:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Low-Calorie Mussel Recipes.Delicious and Healthy Low-Calorie Mussel Recipes like; Puglian-Style Paella, Cioppino, and Quick Paella with Shrimp and Mussels. Find these recipes and many more all at the EatingWell website. While there you also subscribe to the EatingWell Mgazine, one of my favorites. So Enjoy and Eat Healthy in 2018!

Low-Calorie Mussel Recipes
Find healthy, delicious low-calorie mussel recipes, from the food and nutrition experts at EatingWell.

Puglian-Style Paella
In this Italian paella recipe, potatoes and other vegetables are layered with mussels and rice and baked in a casserole dish. Be sure to cover the rice completely with vegetables to ensure it cooks properly……

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 It was originally made on fishing boats with whatever fish were at hand.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………….

Quick Paella with Shrimp and Mussels
Our quick take on paella is studded with mussels and shrimp. Traditional paella made with short-grain rice takes a while to cook and can be a bit tricky. Instant brown rice is a great shortcut—what it lacks in authenticity it more than makes up for in convenience. Make sure you seek out saffron, which gives the dish its distinctive yellow color and signature flavor. Serve with: Spinach salad…………

* Click the link below to get all the Low-Calorie Mussel Recipes

Festive Stuffed Shells

July 13, 2018 at 5:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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Another recipe from the Jennie – Turkey website is- Festive Stuffed Shells. JENNIE-O® Premium Fresh Tender Young Turkey Breast (diced) that is used to stuff Jumbo Pasta Shells, that is then topped with Alfredo Sauce! Dinner is served! You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. So Enjoy and Make the Switch in 2018!

Festive Stuffed Shells


16 jumbo pasta shells, suitable for stuffing
1 cup sun-dried tomatoes, rehydrated, diced, loosely packed
3 green onions, diced
2 tablespoons ricotta cheese or cream cheese
2 garlic cloves, minced
2 teaspoons rosemary
¾ teaspoon salt, if desired
½ teaspoon freshly ground pepper
1 pound cooked JENNIE-O® Premium Fresh Tender Young Turkey Breast, diced
16 ounces prepared alfredo sauce


1) Heat oven to 325°F.
2) Cook pasta according to package directions and set aside.
3) In bowl add tomatoes, onion, cheese, garlic, rosemary, salt, if desired and pepper. Mix until blended. Add cooked turkey. Blend well.
4) Stuff 1 to 2 tablespoons of turkey mixture into shells and place open side down on baking pan. Cover with alfredo sauce. Bake 15 minutes or until heated through.
* Always cook to an internal temperature of 165°F.


Calories 410
Protein 21g
Carbohydrates 49g
Fiber 3g
Sugars 5g
Fat 14g
Cholesterol 55mg
Sodium 700mg
Saturated Fat 5g

“Meatless Monday” Recipe of the Week – Mushroom Napoleon

July 9, 2018 at 5:01 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Mushroom Napoleon. Portabella Mushrooms is the star of dish with toppings of Light Vinaigrette Salad Dressing, Red Onion, Tomatoes, Basil, Soft Goat Cheese, and Thyme. You can find this recipe at the CooksRecipes website which has a huge selection of recipes for all tastes, diets, and cuisines so check it out today! Enjoy and Eat Healthy in 2018!

Mushroom Napoleon
Recipe Ingredients:
4 Portabella mushrooms, stems removed
1/4 cup light vinaigrette salad dressing
1 red onion, cut into 8 slices
4 tomatoes, cut into 4 slices each
8 fresh basil leaves
1 cup crumbled soft goat cheese
2 tablespoons fresh thyme, removed from stem and chopped
Salt and freshly ground black pepper

Cooking Directions:
1 – Place Portabellas, onions and vinaigrette in a large zip top bag. Let marinate for at least 30 minutes Reserve marinade, if grilling.
2 – To Grill: Preheat grill. Once hot, grill Portabella gill side down for about 5 to 7 minutes, turn over and cook for another 5 to 7 minutes or until juices begin to accumulate in the cap. Simultaneously, wrap the onions in foil and grill. Remove the onions when the Portabellas are done.
3 – Drain and reserve excess juices from the mushrooms and onions. Plate the Portabella cap gill side up. Layer slices of onion, tomato and basil leaves on top of the Portabella cap. Sprinkle each stack with 1/4 of the goat cheese and fresh herbs; drizzle with reserved marinade and serve warm.
4 – To Microwave: Place the mushrooms (gill side up) and the onions on a large, microwaveable plate. Cover and microwave for 3 minutes Let rest 30 seconds, then carefully remove plate and uncover. Drain excess juices and reserve.
5 – Plate the Portabella cap gill side up. Layer slices of onion, tomato and a basil leaf on the Portabella and microwave for 45 seconds. Sprinkle each stack with 1/4 of the goat cheese and fresh herbs, drizzle with reserved juices and serve warm.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 210; Total Fat: 10g; Saturated Fat: 6g; Cholesterol: 20mg; Total Carbs: 19g; Fiber: 3g; Protein: 11g; Sodium: 290mg.

Soup Special of the Day………….Italian Pasta Soup with Fennel

July 8, 2018 at 5:02 AM | Posted in Diabetes Self Management, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is – Italian Pasta Soup with Fennel. The name alone tells you it’s a Soup Comfort Food! Fennel, Shell Pasta, Tomatoes, Squash, Zucchini, and Basil are just some of the healthy ingredients that you’ll need to make this Week’s Soup. You can find this recipe at the Diabetes Self Management website along with all the other Diabetic Friendly Recipes, Diabetes News, and Diabetes Management. So Enjoy and Eat Healthy in 2018!

Italian Pasta Soup with Fennel

1 tablespoon olive oil
1 small fennel bulb, trimmed and chopped into 1/4-inch pieces (1 1/2 cups)
4 cloves garlic, minced
3 cups vegetable broth
1 cup uncooked small shell pasta
1 medium zucchini or yellow summer squash, cut into 1/2-inch chunks
1 can (about 14 ounces) Italian-seasoned diced tomatoes
1/4 cup grated Romano or Parmesan cheese
1/4 cup chopped fresh basil
Dash black pepper (optional)

1 – Heat oil in large saucepan over medium heat. Add fennel; cook and stir 5 minutes. Add garlic; cook and stir 30 seconds. Add broth and pasta; bring to a boil over high heat. Reduce heat; simmer 5 minutes. Stir in zucchini; simmer 5 to 7 minutes or until pasta and vegetables are tender.

2 – Stir in tomatoes; heat through. Ladle into shallow bowls; top with cheese, basil, and black pepper, if desired.

Yield: 6 servings. Serving size: 1 cup.

Nutrition Facts Per Serving:
Calories: 126 calories, Carbohydrates: 17 g, Protein: 5 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 3 mg, Sodium: 430 mg, Fiber: 2 g

One of America’s Favorites – Italian Tomato Pie

July 2, 2018 at 5:02 AM | Posted in One of America's Favorites | Leave a comment
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Italian Tomato pie

Italian tomato pie is an Italian-American baked good consisting of a thick, porous, focaccia-like dough covered with tomato sauce. It may be sprinkled with romano cheese or oregano. It is not usually served straight from the oven, but allowed to cool and then consumed at room temperature or reheated. Like Sicilian pizza, tomato pie is baked in a large rectangular pan and served in square slices. In Rhode Island it is cut into long strips and often called pizza strips. Tomato pie descends from and resembles the Italian sfincione, although it is not the same dish; for instance, sfincione may have toppings, is usually served hot, and has a crust more like brioche than foccacia.

Other names for tomato pie include gravy pie (“gravy” here refers to “Italian gravy”, i.e. tomato sauce) and church pie in Philadelphia, and red bread, strip pizza, party pizza and bakery pizza in Rhode Island.

A 1903 article in the New-York Tribune on the food of Italian-Americans described an early version of tomato pie. Tomato pie has been sold by Iannelli’s Bakery in Philadelphia since 1910 and O’Scugnizzo’s Pizzeria in Utica, New York since 1914. Tomato pie remains popular in Philadelphia, Utica, and Rhode Island.


Soup Special of the Day………..Sweet Potato Minestrone

June 24, 2018 at 5:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is Sweet Potato Minestrone. You find several versions of this at various sites but I’m using the one on the Diabetes Self Management website. it’s a healthier version that’s Diabetic Friendly. At the Diabetes Self Management website you’ll find a huge selection of Diabetic Friendly Recipes along with Diabetic News, Tips on Diabetes Management, and more! So check it out today! So Enjoy and Eat Healthy in 2018!

Sweet Potato Minestrone

1 tablespoon extra virgin olive oil
3/4 cup diced onion
1/2 cup diced celery
2 cups diced peeled sweet potatoes
1 can (about 15 ounces) Great Northern beans, rinsed and drained
1 can (about 14 ounces) no-salt-added diced tomatoes
3 cups water
3/4 teaspoon dried rosemary
1/2 teaspoon salt (optional)
1/8 teaspoon black pepper
2 cups coarsely chopped kale leaves (lightly packed)
4 tablespoons grated Parmesan cheese

1 – Heat oil in large saucepan or Dutch oven over medium-high heat. Add onion and celery; cook and stir 4 minutes or until onion is softened. Stir water, sweet potatoes, beans, tomatoes, rosemary, salt, if desired, and pepper into saucepan. Cover and bring to a simmer; reduce heat and simmer 30 minutes.

2 – Add kale; cover and cook 10 minutes or until tender.

3 – Ladle soup into bowls; sprinkle with cheese.

Note: Choose kale in small bunches with firm leaves and a rich, deep color. Avoid bunches with limp, wilted, or discolored leaves. To remove the tough stems, make a “V-shaped” cut where the stem joins the leaf. Stack the leaves and cut them into pieces.

Yield: 4 servings. Serving size: 1 1/2 cups.

Nutrition Facts Per Serving:
Calories: 286 calories, Carbohydrates: 48 g, Protein: 13 g, Fat: 6 g, Saturated Fat: 2 g, Cholesterol: 4 mg, Sodium: 189 mg, Fiber: 11 g

Kitchen Hint of the Day!

June 21, 2018 at 5:00 AM | Posted in Kitchen Hints | 2 Comments
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Muffin Tins………

Baking stuffed apples, tomatoes, or bell peppers in a well greased muffin tin will help them to hold their shape – and make sure they don’t tip over when you take them out of the oven.


June 12, 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 – BAKED ELBOW PASTA WITH HERBED RICOTTA AND TURKEY SAUSAGE. For the Pasta you’ll be using Dreamfields Elbows along with Shallots, Italian-Style Turkey Sausage, Spices, Tomatoes, Ricotta Cheese, and Mozzarella Cheese. Jennie – O Italian-Style Turkey Sausage would work great with this recipe! You can find this recipe along with all the other Delicious and Diabetic Friendly Recipes at the Diabetic Gourmet Magazine website. They have an endless recipe selection along with Diabetes News and Diabetes Management. Check it out today! Enjoy and eat Healthy in 2018!


1 box Dreamfields Elbows
1 tablespoon olive oil
2 large shallots, thinly sliced
6 cloves garlic, chopped
1-1/4 pounds Italian-style turkey sausage (casing removed)
1 can (28 ounces) diced tomatoes, undrained
1/4 teaspoon crushed red pepper flakes
Herbed Ricotta (see recipe below)
3/4 cup shredded part-skim mozzarella cheese
Salt and pepper

Herbed Ricotta Ingredients
1 container (15 ounces) part-skim ricotta
1 cup shredded part-skim mozzarella cheese
1/2 cup minced fresh parsley
1/3 cup grated Parmesan cheese
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano


1 – Cook pasta according to package directions. Drain and return to pan.
2 – Meanwhile, in large nonstick skillet, heat oil over medium-high heat. Add shallots and garlic; cook and stir 1 minute. Add sausage; cook, breaking into crumbles, about 5 minutes until sausage is browned and cooked through, stirring frequently.
3 – Add tomatoes and red pepper flakes to skillet; cook 5 minutes to heat through, stirring occasionally.
4 – Meanwhile, combine all Herbed Ricotta Ingredientsin a large bowl; mix well.
5 – Combine pasta and Herbed Ricotta. Add sausage mixture. Season with salt and pepper, as desired. Spoon into 3-quart casserole dish sprayed with nonstick cooking spray. Top with mozzarella. Bake at 375*F for 30 minutes or until heated through.

Recipe Yield: Makes 9 servings.

Calories: 434
Calories from fat: 42
Fat: 17 grams
Saturated Fat: 7 grams
Fiber: 6 grams
Sodium: 730 milligrams
Cholesterol: 77 milligrams
Protein: 16 grams
Carbohydrates: 0 grams

Soup Special of the Day……….CHILLED ROASTED TOMATO SOUP

June 10, 2018 at 5:02 AM | Posted in Diabetic Gourmet Magazine, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is a CHILLED ROASTED TOMATO SOUP. The dish is 126 calories and 7 net carbs! The recipe comes from the Diabetic Gourmet website which has a huge selection of Diabetic Friendly Recipes! At the Diabetic Gourmet site besides the all the great recipes you’ll find Diabetes Management Tips and News on Diabetes, check it out today. So Enjoy and Eat Healthy in 2018!



Take on the summer heat with this cool version of tomato soup, both elegant and easy to prepare. It features plum tomatoes, which are about the shape and size of eggs and are specifically grown for making sauce. They are perfect for this soup.

Plum tomatoes are highly flavorful with a solid fleshy content because they have fewer seed compartments than other varieties of tomatoes. The Spanish explorer Cortez discovered tomatoes growing in Montezuma’s gardens and brought seeds back to Europe where they became popular, especially in Italy.

Add in some basil, which comes in over 50 varieties, and you have the beginning of a great soup. Basil is steeped in folklore. One legend, for example, is that it could cure the bite of the dragon-like creature known as a basilisk hence the name basil. This creature was supposed to have the head of a rooster, the body of a serpent and the wings of a bat. Accordingly, basil was thought to have medicinal properties when applied to the bites or stings of animals.

Another wonderful herb, with seemingly endless tales, is rosemary. The name derives from the Latin, ros, meaning dew, and marinus, meaning sea; hence, one of its common names is “dew of the sea.” The ancient Greeks burned it to drive away evil spirits and illnesses, and it was believed that a fresh twig beneath your pillow would prevent nightmares and ensure a good night’s sleep.

Balsamic vinegar adds a tangy acidity and you can add a dollop of sour cream to thicken the soup and give it a somewhat creamy quality. Chill for a fresh, clean quality and taste that is a great counterbalance to hot weather.

Yield: Makes 4 servings.
Serving size: 1-1/2 cups


1 1/2 Tbsp. olive oil
3 pounds plum tomatoes, halved
8 cloves garlic
2 cups low-sodium organic chicken stock (a little more stock may be added, depending on how thick you want the soup)
1/4 cup fresh basil, chopped
2-3 Tbsp. fresh rosemary
1/2 Tbsp. balsamic vinegar
Salt and freshly ground pepper to taste
Reduced fat sour cream to garnish
4 sprigs parsley to garnish


Preheat oven to 375 degrees.
1 – Rub a little oil on surface of a baking dish. Toss tomatoes and garlic cloves with remaining oil in bowl. Place tomato halves and garlic on baking dish. Roast for about 1 hour. (A little charring is tasty but don’t burn the tomatoes or garlic.)
2 – Remove from oven. Snip off garlic clove ends. Hand squeeze (be careful, they are hot!) or use the blade of a butter knife to squeeze out softened garlic from the skins into a blender or food processor.
3 – Add tomatoes to processor, scraping the bits to capture all the flavor. Add stock, basil, rosemary and vinegar. Season with salt and pepper. Blend until smooth. Let cool and place in refrigerator to chill. Divide among 4 bowls, garnish with a dollop of sour cream and parsley and serve.

Nutritional Information Per Serving:
126 calories
6 g total fat
1 g saturated fat
11 g carbohydrate
5 g protein
4 g dietary fiber
53 mg sodium

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