Healthy Orzo Recipes

February 21, 2018 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Orzo Recipes. You’ll find recipes like; Orzo Chicken Salad with Avocado-Lime Dressing, Greek Orzo Stuffed Peppers, and Rustic Parsley and Orzo Soup with Walnuts.Find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Healthy Orzo Recipes
Find healthy, delicious orzo recipes, from the food and nutrition experts at EatingWell.

Orzo Chicken Salad with Avocado-Lime Dressing
The creamy quick-blend dressing is just the thing to top this inspired Southwest pasta salad. Both can be made a day ahead……..

Greek Orzo Stuffed Peppers
We steam brightly colored bell peppers in the microwave to save time and then stuff them with orzo, spinach and feta. This basic recipe will work with almost any filling—try substituting different types of cheese, herbs or beans. Serve with whole-wheat pita bread and cucumber salad……..

Rustic Parsley and Orzo Soup with Walnuts
This soup recipe is based on a traditional pasta dish that consists of lots of parsley, garlic, chopped walnuts, hot chile and olive oil, all fried up and tossed with pasta. We amped up the greens, made the pasta a nutritious supporting player and turned the recipe into a soup. It’s best served immediately, because the orzo will absorb liquid as the soup is held. Thin any leftover soup with more vegetable broth, if desired. Recipe by Anna Thomas for EatingWell……

* Click the link below to get all the Healthy Orzo Recipes
http://www.eatingwell.com/recipes/19259/ingredients/pasta-noodle/pasta-by-shape/orzo/

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Walnut Crusted Baked Salmon w/ Red Potatoes/Asparagus and Baked Multi Grain Bread

January 26, 2018 at 5:47 PM | Posted in fish, salmon, seafood | Leave a comment
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Today’s Menu: Walnut Crusted Baked Salmon w/ Red Potatoes/Asparagus and Baked Multi Grain Bread

 

 

For Breakfast I toasted a couple of Eggo Whole Grain Eggo’s and had a cup of Bigelow Decaf Green Tea. Not bad at all this morning at 33 degrees. For the day we had a high of 58 degrees and sunny! After Breakfast I went to Meijer and stopped and had the Car Washed. Back at home got a few things done in and around the house taken care of. For Dinner tonight, what i was planning to have last night. I prepared a Walnut Crusted Baked Salmon w/ Red Potatoes/Asparagus and Baked Multi Grain Bread.

 

 

 

I purchased the fresh Atlantic Salmon from the Kroger Seafood Department. I had it in the freezer and let it thaw overnight in the fridge. I’m going to prepare it using the Walnut Crusted Baked Salmon recipe. I haven’t had Salmon or used this recipe in a while. To make I’ll need; Salmon Fillets (4 ounces each), 4 teaspoons Dijon Mustard, 4 teaspoons Honey, 2 slices Whole Grain Bread (torn into pieces), 3 tablespoons finely chopped Walnuts, 2 teaspoons Extra Light Olive Oil, and 1/2 teaspoon Dried Thyme. To prepare it; Start by preheating the oven to 400°. Place the Salmon on a baking sheet coated with Pam cooking spray. Mix the Mustard and Honey; brush over the Salmon. Next I placed the Bread in a food processor; pulse until coarse crumbs form. Transfer to a small bowl. Stir in Walnuts, Olive Oil and Thyme; press it onto the Salmon Fillet.

 


Bake 12-15 minutes or topping is lightly browned and fish just begins to flake easily with a fork. The Salmon came out perfect, moist and delicious. The Walnut Crust is perfect for the Salmon. The Walnuts, Honey, Dijon Mustard, Thyme, and fresh Bread Crumbs all combine perfectly. Love this recipe.

 

 

 

 

For a side I prepared a Red Potato and Cut Asparagus Skillet. I’ll need A bag of Petite Red Potatoes, a small bunch of Asparagus, Ground Garlic Salt, Dried Parsley, McCormick Grinder Sea Salt and Grinder Peppercorn Medley, and Extra Light Olive Oil.

 

 

 

 

 

I grabbed a Cast Iron Skillet and sprayed it with a light coat of Pam Non Stick Cooking Spray and added a tablespoon of the Extra Light Olive Oil. Preheated the Skillet on medium heat. Next I quartered the Red Potatoes, putting them in a large bowl. Seasoned them with the Garlic salt, Dried Parsley, Grinder Sea Salt and Peppercorn Medley, and 1 tablespoon of the Extra Light Olive Oil. Mixed them with the Seasoning until the Potatoes were Seasoned on all sides. I then added them to the preheated Cast Iron Skillet.

 

 

 

As the Potatoes were cooking I got the Asparagus ready. I kept the Asparagus bundled up and washed them off in cold water. Shook them dry and trimmed them. i cut the Spears into 3 pieces. Then lightly seasoned them with the McCormick Grinders of Sea Salt and Peppercorn Medley. I then added them to the Skillet of Red Potatoes. Stirred until mixed with the Potatoes and continued cooking until done.

 

 

 

 

The Red Potato and Asparagus Skillet came out delicious. Good Seasoning and the two worked great with each other. I also baked a loaf of Multi Grain Bread. I tried a new kind that I picked up at the Meijer Bakery. For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

 

Walnut-Crusted Salmon

Ingredients:

4 salmon fillets (4 ounces each)
4 teaspoons Dijon mustard
4 teaspoons honey
2 slices whole wheat bread, torn into pieces
3 tablespoons finely chopped walnuts
2 teaspoons canola oil
1/2 teaspoon dried thyme

Directions:

Preheat oven to 400°. Place salmon on a baking sheet coated with cooking spray. Mix mustard and honey; brush over salmon. Place bread in a food processor; pulse until coarse crumbs form. Transfer to a small bowl. Stir in walnuts, oil and thyme; press onto salmon.
Bake 12-15 minutes or topping is lightly browned and fish just begins to flake easily with a fork. Yield: 4 servings.
Nutritional Facts
1 fillet equals 295 calories, 17 g fat (3 g saturated fat), 57 mg cholesterol, 243 mg sodium, 13 g carbohydrate, 1 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.

http://www.tasteofhome.com/recipes/walnut-crusted-salmon

It’s even smelling a lot like Christmas!

December 7, 2017 at 1:49 PM | Posted in dessert, Food | 1 Comment
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The aroma of Chocolate is in the house today as Mom is making her annual Christmas Candy. She made Peanut Butter Fudge, Walnut Fudge, her should be world famous Buckeyes Candy, and the Christmas Chex Mix. I guess now would be the time to turn the scales back 5 lbs. or more! Below I’ve left the recipes for the Walnut Fudge and Buckeyes. Enjoy and Merry Christmas!

 

 

The Old Family Buckeye Recipe
It’s that time of year when the requests start coming in for my Mom’s Buckeyes. Back when I was working I was everyone’s favorite person when I would bring in a batch of my Mom’s Buckeyes. It’s been 14 years since I lost my leg to melanoma cancer and unable to work but to this day I still get request’s from fellow past workers for my Mom’s Buckeyes. It seems that everyone that has had them all say the same thing “The best Buckeyes I’ve ever had!” I think it’s the Rice Krispies that sets them apart from other Buckeye Candies. When you make a batch of these and try them I’m sure you’ll agree, let me know! These are not diabetes friendly but they are delicious. We tried making them by using reduced fat Peanut Butter and Sugar Free Chocolate but they just didn’t come out the same.
Buckeyes
Ingredients:

Recipe will make about 60 balls

1 – Stick Butter, Blue Bonnet Light Stick Butter
1 – Box (1 LB) Confectioner Sugar
2 – Cups Jiff Smooth Peanut Butter
3 – Cups Rice Krispies
1 – 12 oz. Package Chocolate Chips
1 – Small Bar Hershey’s Milk Chocolate
1/2 Bar Paraffin Wax
Directions:

* In a large bowl mix Butter, Sugar, Peanut Butter, and Rice Krispies (With Hands)
* Chill the mixture for at least 2 hours.
* Then take the mixture and roll into individual balls. The size can vary no set size.
* Melt all the Chocolate and Paraffin Wax in a double broiler or in a sauce pan on low heat stirring until smooth.
* With one or two forks dip each of the balls into the Chocolate/Wax. Drain excess off the balls and place on a sheet pan covered with wax paper and refrigerate for several hours until Chocolate has hardened into a shell covering the balls.
* Now enjoy them!

 

Walnut Fudge

Ingredients:

3 Cups Sugar or Splenda Equivalent

Chocolate Walnut Fudge

3/4 Cup Margarine
2/3 Cup Evaporated Milk
7 oz. Jar of Marshmallow Cream
1 12 oz. bag Toll House Chocolate Chips
1 Cup Chopped Walnuts (More if wanted, to taste)
1 Teaspoon Vanilla Extract

Instructions:

Combine Sugar, Margarine, and Evap. Milk in a large pot and heat to a boil for 5 minutes, stirring frequently. Remove from heat and add Chocolate Chips, Marshmallow Cream, Nuts, and Vanilla stirring till well mixed. Pour mixture into a greased 13×9 pan. Refrigerate until firm. Cut into desired size pieces.

* You may be tempted to leave the heat on while stirring the chips. While this would normally be ok, you really shouldn’t do that in this recipe. If the mixture stays at a boiling temperature, you may be in for a nasty surprise when you add the vanilla. Bottom line: it’s safer for you and better for the fudge if the mixture cools down just a tad before the vanilla goes in. As long as you keep stirring, the chips will melt just fine.

Healthy Fall Recipes SUNDAY

November 5, 2017 at 6:29 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its Healthy Fall Recipes. Cool fall Weather with a Hot and Delicious Fall Meal! Diabetic Friendly recipes like; Green Beans with Bacon and Walnuts, Smoky Baked Beans, and Mini Cinnamon Empanadas. Find these and more all at the Diabetic Living Online website. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 

Healthy Fall Recipes
Football and cool weather aren’t the only signs that fall has finally arrived. Grab a plate and dig in to one of these recipes that bring out the best fall flavors. Find new ideas on how to add pumpkin, hearty soup, chunky chili, comforting casseroles, and something to satisfy your sweet tooth — yep, we’ve got it all!

Green Beans with Bacon and Walnuts
Adding bacon to a green bean side dish gives it that flavor everyone loves about bacon — buttery, salty goodness — all for only 6 grams of carb per serving……

Smoky Baked Beans
Baked beans are even better with bacon. This flavor-filled recipe serves eight people; bring it to your next gathering and watch it disappear…….

Mini Cinnamon Empanadas
Dessert with a festive flair, these bite-size sugary bites are a sweet way to end any Mexican-style meal. Plus, two mini empanadas have only 9 grams of carb…….

 

* Click the link below to get all the Healthy Fall Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/popular/healthy-fall-recipes

Walnut Crusted Baked Salmon w/ Roasted Asparagus and Roasted Butternut Squash

October 23, 2017 at 5:01 PM | Posted in fish | Leave a comment
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Today’s Menu: Walnut Crusted Baked Salmon w/ Roasted Asparagus, Roasted Butternut Squash, and Baked Multi Grain Bread

 

 

Popped in a couple of Eggo Low Fat Nutri Grain Waffles in the toaster and made a cup of the Bigelow Decaf Green Tea for Breakfast this morning. I’ve loved Eggo Waffles since I was a kid. Well not a lot going on outside today, Rain and Thunderstorms on and off all day. So it was all indoor fun today. I cleaned the stove and refrigerator. Then hit the pantry, checked the expiration dates on everything and straightened it up. watched some TV the last half of the afternoon. The oven is going to get a work out tonight as I’m baking the whole meal. I’m having a Walnut Crusted Baked Salmon w/ Roasted Asparagus, Roasted Butternut Squash, and Baked Multi Grain Bread.

 

I purchased the fresh Atlantic Salmon from the Kroger Seafood Department. I’m going to prepare it using the Walnut Crusted Baked Salmon recipe. I haven’t had Salmon or used this recipe in a while. To make I’ll need; salmon fillets (4 ounces each), 4 teaspoons Dijon Mustard, 4 teaspoons Honey, 2 slices Whole Grain Bread (torn into pieces), 3 tablespoons finely chopped Walnuts, 2 teaspoons Extra Light Olive Oil, and 1/2 teaspoon Dried Thyme. To prepare it; Start by preheating the oven to 400°. Place the Salmon on a baking sheet coated with Pam cooking spray. Mix the Mustard and Honey; brush over the Salmon. Place the Bread in a food processor; pulse until coarse crumbs form. Transfer to a small bowl. Stir in Walnuts, Olive Oil and Thyme; press it onto the Salmon Fillet.

 

Bake 12-15 minutes or topping is lightly browned and fish just begins to flake easily with a fork. The Salmon came out perfect, moist and delicious. The Walnut Crust is perfect for the Salmon. The Walnuts, Honey, Dijon Mustard, Thyme, and fresh Bread Crumbs all combine perfectly. Love this recipe.

 

 

 

 

I prepared Roasted Asparagus for one side. To prepare the Asparagus I just needed Extra Virgin Olive Oil, Cloves Roasted Asparagus Garlic (minced), Sea Salt, Freshly grated Black Pepper, Lemon Juice, and Shredded Parmesan Cheese. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard. Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly seasoned. Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until tender when pierced with a fork. Drizzle with a little fresh lemon juice and shredded Parm Cheese before serving.

 

Then for one side I prepared some Roasted Butternut Squash, easy recipe for some delicious Butternut Squash! And this too has quickly become a favorite. I purchased 1 small package of Diced Butternut Squash at Kroger. They sell packages of it that they dice up. This is a lot easier than peeling and seeding one yourself, especially if you don’t have a good knife to cut it. I’ll need; 1 package of Diced Butternut Squash, Crumbled Bacon Bits, 1 tablespoons Extra Light Olive Oil, 1 1/2 teaspoons McCormick Grinder Sea Salt, and 1 teaspoon McCormick Grinder Peppercorn Medley.

 

 

 

To prepare it; Preheat the oven to 400 degrees F. Place the Squash on a sheet pan and drizzle with the Olive Oil, Salt, and Peppercorn and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the Squash is tender, turning once with a spatula. And done, very easy to prepare. With the small amount of Seasoning and Olive Oil, it really brings out the flavor of Butternut Squash! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Coke Zero to drink.

 

 

 

Walnut-Crusted Salmon

Ingredients:

4 salmon fillets (4 ounces each)
4 teaspoons Dijon mustard
4 teaspoons honey
2 slices whole wheat bread, torn into pieces
3 tablespoons finely chopped walnuts
2 teaspoons canola oil
1/2 teaspoon dried thyme

Directions:

Preheat oven to 400°. Place salmon on a baking sheet coated with cooking spray. Mix mustard and honey; brush over salmon. Place bread in a food processor; pulse until coarse crumbs form. Transfer to a small bowl. Stir in walnuts, oil and thyme; press onto salmon.
Bake 12-15 minutes or topping is lightly browned and fish just begins to flake easily with a fork. Yield: 4 servings.
Nutritional Facts
1 fillet equals 295 calories, 17 g fat (3 g saturated fat), 57 mg cholesterol, 243 mg sodium, 13 g carbohydrate, 1 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.

http://www.tasteofhome.com/recipes/walnut-crusted-salmon

Kitchen Hint of the Day!

September 11, 2017 at 5:27 AM | Posted in Kitchen Hints | Leave a comment
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Oh Nuts…….

 

Save some money – Whole nuts are often more expensive than those in smaller pieces, so if your recipe calls for chopped pecans/walnuts/peanuts, go ahead and buy them that way. If you love eating nuts as much as me, you’ll always have some on hand!

Kitchen Hint of the Day!

July 17, 2017 at 4:51 AM | Posted in Kitchen Hints | 2 Comments
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Oh nuts…….

 

When buying Nuts – Whole nuts are often more expensive than those in smaller pieces, so if your recipe calls for chopped pecans/walnuts/peanuts, go ahead and buy them that way. You’ll save money and it will be less work for you, it’s a Win Win!

Kitchen Hint of the Day!

June 28, 2017 at 5:24 AM | Posted in Kitchen Hints | Leave a comment
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Nutty oils……..

 

Oils that are made from nuts, such as walnut or hazelnut, have rich, intense flavors, making them ideal for use in salads or flavoring savory dishes. Once opened store them in the refrigerator , since they deteriorate quickly.

Healthy Root Vegetable Recipes

May 31, 2017 at 5:27 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website its Healthy Root Vegetable Recipes. Delicious and healthy Root Vegetable Recipes including; Cider-Glazed Roots with Cinnamon Walnuts, Chile-Garlic Roasted Sweet Potatoes, and Root Vegetable Stew with Herbed Dumplings. Find these and more all at the EatingWell website. Enjoy and Eat Healthy! http://www.eatingwell.com/

 

 

 

Healthy Root Vegetable Recipes
Easy, healthy recipes for root vegetables, including carrots, parsnips, beets, potatoes and more.

 

 

 

Cider-Glazed Roots with Cinnamon Walnuts
Here we roast a variety of roots with a brown sugar-cider glaze. Make them instead of candied sweet potatoes at your Thanksgiving celebration. If you include red beets, the whole dish will take on a gorgeous ruby hue…….

 
Chile-Garlic Roasted Sweet Potatoes
Give ordinary roasted sweet potatoes a big flavor boost with this quick, Asian-inspired seasoning mix………

 
Root Vegetable Stew with Herbed Dumplings
This root vegetable stew is flecked with sausage and topped with whole-wheat herbed dumplings. Turn up the heat by using hot Italian sausage or make it crowd-pleasing with sweet sausage. If you find beets or turnips with their greens still attached, the greens of one bunch should yield just enough for this dish. Otherwise use whatever dark leafy greens look fresh at the market……….

 

 
* Click the link below to get all the Healthy Root Vegetable Recipes
http://www.eatingwell.com/recipes/22304/ingredients/vegetables/root/slideshow/healthy-root-vegetable-recipes/

Jennie – O Turkey Recipe of the Week – Chicken Pear and Avocado Salad

April 28, 2017 at 5:13 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 a Chicken Pear and Avocado Salad. In this week’s recipe you’ll be using JENNIE-O® Turkey Bacon and JENNIE-O® Honey BBQ Seasoned Chicken Breast. Add Pears, Avocados, and Walnuts you’ll have a Salad that’s a Meal! You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O website. So Enjoy and Make the Switch! https://www.jennieo.com/

 

 

Chicken Pear and Avocado Salad

Crisp turkey bacon, sweet pear, rich avocado and honey barbeque seasoned chicken breast a top fresh salad greens deliver big flavor.

INGREDIENTS

8 cups spring mix salad greens
3 slices JENNIE-O® Turkey Bacon, diced
2 cups JENNIE-O® Honey BBQ Seasoned Chicken Breast
1 avocado, sliced
1 Bosc pear, thinly sliced
¼ cup chopped walnuts, toasted
¼ cup thinly sliced red onion
honey mustard salad dressing
DIRECTIONS

1) Cook turkey bacon as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Chop and set aside.
2) In large serving bowl, place salad greens. Top with turkey bacon, chicken, avocado, pear, walnuts and onion. Drizzle with desired amount of salad dressing.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories360
Protein27g
Carbohydrates23g
Fiber8g
Sugars13g
Fat20g
Cholesterol60mg
Sodium980mg
Saturated Fat2g
https://www.jennieo.com/recipes/1105-chicken-pear-and-avocado-salad

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