Healthy Canning and Preserve Recipes

January 18, 2020 at 6:01 AM | Posted in Eating Well | Leave a comment
Tags: , , , , , , , , , , , , , , ,

From the EatingWell website and Magazine its Healthy Canning and Preserve Recipes. Find Delicious and Healthy Canning and Preserve Recipes with recipes including Grilled Corn and Carrot Giardiniera, Pickled Peppers, and Smoky and Spicy Tomato Pasta Sauce. Find these great canning recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2020! http://www.eatingwell.com/

Healthy Canning and Preserve Recipes
Find healthy, delicious canning and preserves recipes, including jams and jellies, chutneys, pickled vegetables. Healthier recipes, from the food and nutrition experts at EatingWell.

Grilled Corn and Carrot Giardiniera
In this spicy-sweet marinated vegetable recipe, harissa and jalapeño lend quite a bit of heat, so adjust to your taste. Serve the giardiniera with grilled chicken or steak, or on top of your favorite salad for a vinegary bite…………………

Pickled Peppers
To add a pop of tart heat to any dish, throw on these DIY pickled peppers………………….

Smoky and Spicy Tomato Pasta Sauce
This tomato sauce is anything but ordinary, with a combination of smoked paprika and sweet red peppers…………………………

* Click the link below to get all the Healthy Canning and Preserve Recipes
http://www.eatingwell.com/recipes/22782/cooking-methods-styles/canning-preserves/

Diabetic Dish of the Week – QUICK ITALIAN BEEF ROAST WITH ZUCCHINI AND TOMATOES

January 7, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
Tags: , , , , , , , , , , , , ,

This week’s Diabetic Dish of the Week is a QUICK ITALIAN BEEF ROAST WITH ZUCCHINI AND TOMATOES. Eye of Round Beef Roast along with Zucchini, and Tomatoes, and Dinner is served! The dish is only 244 calories and 4 carbs per serving! The recipe is from the Diabetic Gourmet Magazine website where you’ll find a huge selection of Diabetic Friendly Recipes so be sure to check it out today! Enjoy and Eat Healthy in 2020! https://diabeticgourmet.com/

QUICK ITALIAN BEEF ROAST WITH ZUCCHINI AND TOMATOES
Ingredients

1 beef Eye of Round Roast (2 pounds)
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon pepper
3 medium zucchini, sliced (1/2-inch)
1 tablespoon olive oil
1 teaspoon lemon juice
1/2 teaspoon dried basil
1/2 cup cherry tomatoes halves

Directions

1 – Heat oven to 325F.
2 – Combine salt, 1/2 teaspoon basil, oregano and pepper; press onto beef roast.
3 – Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover.
4 – Roast in 325F oven 1-1/4 hours for medium rare doneness.
5 – Remove roast when meat thermometer registers 135F.
6 – Transfer to board; tent with foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10F to reach 145F for medium rare.)
7 – Increase oven temperature to 425F.
8 – Combine remaining ingredients, except tomatoes, in large bowl; toss. Place on rack in pan.
9 – Roast in 425F oven 15 minutes or until tender. Add tomatoes; toss. Carve roast. Serve with vegetables.
NOTES:
Rubs are an popular way to season a roast. Not only does it add flavor, but it creates a coat that helps seal in moisture and adds texture.
Recipe Yield: Makes 8 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 244
Fat: 7 grams
Saturated Fat: 2 grams
Fiber: 1 grams
Sodium: 278 milligrams
Cholesterol: 86 milligrams
Protein: 35 grams
Carbohydrates: 4 grams
https://diabeticgourmet.com/diabetic-recipes/quick-italian-beef-roast-with-zucchini-and-tomatoes

Caprese Salad

December 24, 2019 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, salad | Leave a comment
Tags: , , , , , , , , , , , ,

I’ve got another Diabetic Friendly Recipe to pass along, Caprese Salad. Made using Tomatoes, Part Skim Mozzarella Cheese, Salt, Pepper, Extra Virgin Olive Oil, and Basil Leaves. The recipe is off the Diabetes Self Management website where you’ll find a huge selection of Diabetes Friendly Recipes, Diabetes News, and Diabetes Management Tips. You can also subscribe to the Diabetes Self Management Magazine. I’ve left a link to subscribe at the end of the post. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Caprese Salad
Caprese is a simple salad from the Italian region of Campania, traditionally including sliced fresh mozzarella cheese, plum tomatoes, and basil. The refreshing salad is seasoned with salt, black pepper, and olive oil. At only 73 calories per serving, the salad won’t break your calorie budget.

Ingredients
3 medium tomatoes (3/4 pound total), cut into 8 slices
2 (1-ounce) slices part-skim mozzarella cheese, each cut into strips (24 strips total)
1/8 teaspoon salt
Pinch black pepper
2 teaspoons extra-virgin olive oil
1/4 cup thinly sliced fresh basil leaves

Directions
1 – Arrange tomatoes and cheese alternately on plate, overlapping slightly. Sprinkle with salt and pepper and drizzle with oil. Scatter basil on top.

Yield: 4 servings.

Serving size: 1/4 of recipe.

Nutrition Facts Per Serving:
Calories: 73 calories, Carbohydrates: 9 g, Protein: 4 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 9 mg, Sodium: 165 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/salads/caprese-salad/

 

 

Subscribe
Diabetes Self-Management offers up-to-date, practical “how-to” information on nutrition, exercise, new drugs, medical advances, self-help, and the many other topics people need to know about to stay healthy.
Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

One of America’s Favorites – Tomato Soup

December 2, 2019 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
Tags: , , , , , , , , , , , ,

Tomato soup with basil

Tomato soup is a soup made with tomatoes as the primary ingredient. It may be served hot or cold in a bowl, and may be made in a variety of ways. It may be smooth in texture, and there are also recipes which include chunks of tomato, cream and chicken or vegetable stock. Popular toppings for tomato soup include sour cream or croutons. In the United States, the soup is frequently served with crackers, which may be crumbled onto the soup by the diner, and a grilled cheese sandwich. Tomato soup is one of the top comfort foods in Poland and the United States. It can be made fresh by blanching tomatoes, removing the skins, then blending them into a puree.

The first published tomato soup is mentioned by Eliza Leslie in 1857 in her final publication New Cookery Book. Joseph A. Campbell’s recipe for condensed tomato soup in 1897 further increased its popularity.

Commercially prepared tomato soup is available in a variety of forms, including canned, condensed and in dehydrated powder form. “Tomato” ranks among the top three flavors of soup produced by the Campbell Soup Company.

The main ingredients for tomato soup are tomato puree and wheat flour.

The cell wall structural importance for the plant’s growth and stability in the ripening process is equally as important to the quality of the tomato products it can produce. The pectin and cellulose are what determine the apparent viscosity of the tomato product. If they are broken at higher temperatures more enzymes are deactivated than if they are broken at lower temperatures.

High-fructose corn syrup is sometimes added to tomato soup to make it sweeter. HFCS is composed of both glucose and fructose in their free monosaccharide from that doesn’t crystallize readily. HFCS is also important in binding water, the monosaccharaides of fructose and glucose have the ability to bind to water in the product. The binding of water helps to reduce microbial growth by removing available water from the product it can also prevent the separation of water in products like sauces and soups.

Wheat flour is composed of six main groups, carbohydrates, proteins, enzymes, lipids, minerals and vitamins. Flour is added to tomato soup to increase its viscosity. The starch in the flour acts as a gelling agent and increases the viscosity of the product. When starch granules found in the flour are heated in solution they become less ordered and begin to gel. During this process of gelatinization the crystal like structures of the starch granules disappear and the swelling starts creating a viscoelastic product.

Tomato soup served with a grilled cheese sandwich

Gazpacho is a tomato soup of Spanish origin, served cold. It originates in the region of Andalucía in southern Spain. Gazpacho is widely consumed in Spanish cuisine, as well as in neighboring

Portugal, where it is known as gaspacho. Gazpacho is mostly consumed during the summer months, due to its refreshing qualities and cold serving temperature. Many variations of gazpacho exist.

Tomato soup is often paired with a grilled cheese sandwich, toast, crumpet or English muffin.

 

It’s Chili, Chowder, or Stew Saturday – Green Chili Stew

November 23, 2019 at 6:02 AM | Posted in CooksRecipes, It's Chili Soups or Stews Saturday | 1 Comment
Tags: , , , , , , , , , , , , , ,

This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Green Chili Stew. This week’s It’s Chili, Chowder, or Stew Saturday recipe is Green Chili Stew. Made using Fresh Sausage or Cubed Pork, Mild Green Chilies, Corn (3 cans), Celery, Potatoes, Tomatoes, Chicken Broth, Flour Tortillas, and Spices. The recipe is from the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, and cuisines so be sure to check it out! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Green Chili Stew

Recipe Ingredients:
2 pounds fresh sausage links or cubed pork
3 (4-ounce) cans diced mild green chiles
3 (12-ounce) cans corn, drained
2 stalks celery, diced
2 medium potatoes, diced
2 medium tomatoes, diced
8 cups (32 ounces) chicken broth
1 teaspoon dried oregano
2 teaspoons ground cumin
Salt, to taste
Flour tortillas
1 tablespoon vegetable oil

Cooking Directions:
1 – In large Dutch oven or deep skillet with lid, brown meat over medium-high heat until lightly browned; crumble into pieces.
2 – Add remaining ingredients to pot; cover and simmer for one hour.
3 – Serve hot with flour tortillas.
Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): Calories: 410; Total Fat: 13g; Saturated Fat: 4g; Cholesterol: 95mg; Total Carbs: 36g; Fiber: 5g; Protein: 36g; Sodium: 990mg.
https://www.cooksrecipes.com/soup/green_chili_stew_recipe.html

It’s Chili, Chowder, or Stew Saturday – Chili Mac with Turkey

November 16, 2019 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
Tags: , , , , , , , , , ,

This week’s It’s Chili, Chowder, or Stew Saturday recipe is Chili Mac with Turkey. Using a JENNIE-O® Lean Ground Turkey Roll, Whole Grain Macaroni, Pinto Beans, Tomatoes, and more! You can find this recipe at the Jennie – O Turkey website along with all the other Delicious and Healthy Recipes. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Chili Mac with Turkey
Who says macaroni is just for kids? Combine with ground turkey, tomatoes, pinto beans and taco seasoning for a hearty dinner your whole family will enjoy.

INGREDIENTS
5 ounces whole grain macaroni
1 (16-ounce) package JENNIE-O® Lean Ground Turkey Roll
5 tablespoons pinto beans, drained and rinsed
1 (12-ounce) can diced tomatoes
1 (6-ounce) can tomato paste
1 tablespoon taco seasoning
2½ ounces shredded Cheddar cheese

DIRECTIONS
1) Heat oven to 350°F.
2) Cook macaroni until al dente. Rinse and drain.
3) Cook ground turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add macaroni, pinto beans, tomatoes, tomato paste and seasoning. Stir to combine. Add mixture to 9 x 9-inch baking dish and sprinkle with cheese.
4) Bake 30 minutes or until cheese is melted and mixture is hot.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 340
Protein 26g
Carbohydrates 32g
Fiber 3g
Sugars 5g
Fat 13g
Cholesterol 90mg
Sodium 440mg
Saturated Fat 5g
https://www.jennieo.com/recipes/986-chili-mac-with-turkey

Jennie – O Turkey Recipe of the Week – Hot Diggety Turkey Dogs

October 25, 2019 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
Tags: , , , , , , , , , , , , , , ,

This week’s Jennie – O Turkey Recipe of the Week is – Hot Diggety Turkey Dogs. You’ll be using the JENNIE-O® Turkey Franks, Spices, Onion, Green Peppers, Tomatoes, Black Beans, Corn Kernels, Brown Sugar, Hot Dog Buns, and Shredded Cheddar Cheese. Only 230 calories and 21 net carbs per serving. You can find this recipe along with all the other delicious and healthy Jennie – O recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Hot Diggety Turkey Dogs
Sure, JENNIE-O® turkey dogs are amazing on their own — but when topped with black beans, corn and tomatoes, this weeknight dinner recipe will have you saying “Hot diggety!” Under 300 calories per serving.

INGREDIENTS
1½ teaspoons vegetable oil
2½ tablespoons diced onion
2½ tablespoons diced green peppers
¾ tablespoon chili powder
1 teaspoon ground cumin
¾ teaspoon garlic
½ cup crushed tomatoes
¾ cup water
1 cup cooked black beans
⅓ cup corn kernels
1 teaspoon light brown sugar
6 JENNIE-O® Turkey Franks
6 hot dog buns
6 teaspoons shredded Cheddar cheese

DIRECTIONS
1) Heat oil. Add onions and peppers and cook 10 minutes or until soft. Stir in chili powder, cumin and garlic.
2) Add tomatoes, water, beans, corn and brown sugar. Bring to boil. Reduce heat. Simmer 20 minutes. Put heated franks in hot dog buns and top with vegetable mixture. Sprinkle with cheese.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 230
Protein 13g
Carbohydrates 27g
Fiber 6g
Sugars 2g
Fat 9g
Cholesterol 30mg
Sodium 480mg
Saturated Fat 2.5g
https://www.jennieo.com/recipes/850-hot-diggety-turkey-dogs

Wild Idea Buffalo Recipe of the Week – Pasta Pie

September 25, 2019 at 6:03 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: , , , , , , , , , , , , ,

This week’s Wild Idea Buffalo Recipe of the Week is – Pasta Pie. This is made using Wild Idea Ground Buffalo along with Jill’s Italian Seasoning, Pasta, Pesto (Recipe Included), Spinach, Tomatoes, Mozzarella Cheese, Parmesan Cheese, Eggs, Cream, and Seasonings. Suggested side dish would be a Salad. 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 make 2019 a Healthy One! https://wildideabuffalo.com/

Pasta Pie (serves 8)
Made with garden fresh ingredients this recipe believe it or not is light and so good. Serve it up with a delicious salad for a simple, fab, flavorful meal!

Ingredients:

1 – pound Wild Idea Ground Buffalo
1 – tablespoon olive oil
1 – 1 oz. pkg. Jill’s Italian Seasoning (or other Italian seasoning)
8 – ounces pasta, linguini, spaghetti or other, cooked el dente
½ – cup pesto (*recipe below or pre-made pesto)
2 – cups packed, chopped, fresh spinach
1 – cup chopped tomatoes, seeded
8 – ounces shredded mozzarella cheese
4 – ounces shredded parmesan cheese
2 – eggs, beaten
¼ – cup cream

Preparation:

1 – In a sauté pan over medium high heat add the oil and crumble in the ground buffalo meat.
2 – Add the Italian seasonings and stir in to incorporate. Break up the meat with a spatula as you stir and continue to brown the meat.
Remove meat from heat and cover.
3 – Lightly oil into a deep-dish pie pan.
4 – In a large bowl toss the pasta with the pesto.
5 – Add the meat, spinach, tomatoes, the mozzarella cheese and half of the parmesan cheese, tossing to incorporate.
6 – Whisk the eggs with the cream and toss into the pasta mixture.
7 – Press the ingredients into a deep-dish pie pan and cover with foil.
8 – Bake at 375° for 30 minutes.
9 – Uncover the pie and cover with remaining Parmesan cheese and continue to cook until cheese is melted.
10 – Remove form the oven and allow to rest for 5 minutes before serving.
11 – Drizzle with a little more pesto and garnish with fresh tomatoes. Note: If making ahead of time and refrigerating for baking later increase cooking time by 10 minutes.

Basil Pesto
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)
1 – tablespoon lemon juice (I like a little more)
1 – cup olive oil

Preparation: Place all ingredients in blender and puree until smooth. Refrigerate.
https://wildideabuffalo.com/blogs/recipes/meat-pies-oh-my

Kitchen Hint of the Day!

September 18, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
Tags: , , , , , , ,

Boil the water…………

Need to quickly peel tomatoes for a recipe? The easiest way is to place them in a pot of boiling water for a minute. The skins will practically fall off.

Kitchen Hint of the Day!

September 11, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
Tags: , , , , , , ,

Tomatoes……………

 

For the best storage, keep tomatoes stem side down in a cool place. If they’re still attached to the stem, try to space them so that they are not touching.

Next Page »

Blog at WordPress.com.
Entries and comments feeds.

SouthernVegan

Recipes and tips to help fellow vegans survive and thrive in the South.

It's Thyme to Eat!

A Poor PhD Student's Guide to Making Delicious Food

Simply Well

Health and Wellness Blog Posts for a Healthy You. Recipes, health tips, easy-to-read posts.

Growing Up Texas

small towns with big hearts

My Latina Table

Recipes, Tips, and Much More

Bacon is a Food Group

Real food, real flavor, real bacon

e2 bakes brooklyn

sweets & sass from a baking brooklynite.

Healthy Little Vittles

Gluten-Free + Vegan + Plant-Based Recipes

WoWzer Kitchen

Let's Get Healthy TOGETHER in 2020!

Tampa Cake Girl

This WordPress.com site is the bee's knees

kitchenhabitsdotcom.wordpress.com/

Cooking, food photography & styling

Our Lustron Home

DIY, Recipes, Food, Life, Inspiration, Musings

Back Porch Paleo

paleo family comfort foods

The Cast Iron Chef

Kitchen basics, restaurant hacks, and Cajun & Creole traditions with a little humor and a whole lot of love. And maybe some weight loss.

Midwexican

Bringing the heat to Midwestern eats, served with a slice of Minnesota nice.

The Butcher's Wife

The Butcher's Wife