“Meatless Monday” Recipe of the Week – Tangy Pear Salad

September 14, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Meatless Monday, salad | 2 Comments
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This week’s “Meatless Monday” Recipe of the Week is a Tangy Pear Salad. To make this week’s recipe you’ll be needing Green Lettuce, Pear, Crumbled Blue Cheese, Walnuts, and Rice Vinegar. The Salad is 122 calories and 12 carbs 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 2020! https://www.diabetesselfmanagement.com/

Tangy Pear Salad
Chopped walnuts provide a delightful crunch for this light, low-carb pear salad while a drizzle of seasoned rice vinegar adds a bit of kick.

Ingredients
Preparation time: 20 minutes

1 head red or green leaf lettuce, deveined (optional) and torn into bite-size pieces (about 10 cups of lettuce)
1 fresh pear, peeled and cut into bite-size pieces
5 tablespoons crumbled blue cheese
1/4 cup walnuts, chopped
1/4 cup seasoned rice vinegar (such as Nakano)

Directions
Yield: about 11 cups
Serving size: 2 cups

1 – Combine lettuce, pears, blue cheese, and walnuts in a large salad bowl. Drizzle with rice vinegar and toss to coat. Serve immediately.

Nutrition Information:
Calories: 122 calories, Carbohydrates: 13 g, Protein: 4 g, Fat: 6 g, Saturated Fat: 2 g, Sodium: 282 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/salads/tangy-pear-salad/

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Diabetic Dessert of the Week – Sour Cream Coffee Cake

September 3, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is a Sour Cream Coffee Cake. This Light and Delicious Dessert is made using Margarine, Unsweetened Applesauce, Sugar, Splenda No Calorie Sweetener, Egg Substitute, Fat Free Sour Cream, Vanilla, Flour, Whole Wheat Flour, Baking Powder, Baking Soda, Salt, Ground Cinnamon, and Walnuts. 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 2020! https://www.diabetesselfmanagement.com/

Sour Cream Coffee Cake
Preparation time: 15 minutes
Cooking time: 50–60 minutes.

Ingredients

Nonstick cooking spray
1/2 cup margarine labeled no trans or saturated fat
1/2 cup unsweetened applesauce
1/2 cup plus 1/4 cup granulated sugar
1/2 cup plus 1/4 cup Splenda No Calorie Sweetener, granular
3 eggs or 3/4 cup egg substitute
1 cup fat-free sour cream
1 tablespoon vanilla
1 1/2 cups sifted all-purpose flour
1 1/2 cups sifted whole wheat flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 cup chopped walnuts

Directions
Yield: 20 servings
Serving size: 1/20th of the recipe (about 2 ounces)

1 – Preheat oven to 350°F. Spray a large tube pan or a 10” x 10” square baking pan with nonstick cooking spray and lightly coat with flour. Blend the margarine, applesauce, 1/2 cup sugar, and 1/2 cup Splenda together. Add the eggs, sour cream, and vanilla, beating until well combined. Add the all-purpose and whole wheat flours, baking powder, baking soda, and salt, mixing until incorporated. In a separate bowl, combine 1/4 cup sugar, 1/4 cup Splenda, cinnamon, and nuts; set aside. Pour half of the batter into the prepared pan. Sprinkle three-quarters of the sugar–nut mixture over the batter. Top with the remaining batter and sprinkle with the rest of the sugar–nut mixture. Bake for 50–60 minutes, until a cake tester inserted into the center of the pan comes out clean. Let the coffee cake cool for 10 minutes. If you baked the cake in a tube pan, invert and remove from the pan.

Nutrition Information:
Calories: 180 calories, Carbohydrates: 26 g, Protein: 4 g, Fat: 7 g, Saturated Fat: 1.5 g, Cholesterol: 35 mg, Sodium: 200 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/sour-cream-coffee-cake/

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* Diabetic Cooking: Recipes and meals for every occasion
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Fried Walleye Fillet w/ Roasted Butternut Squash and Roasted Asparagus

August 29, 2020 at 7:09 PM | Posted in fish | Leave a comment
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Today’s Menu: Fried Walleye Fillet w/ Roasted Butternut Squash and Roasted Asparagus

 

For Breakfast this morning I Scrambled a couple of Eggs, toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread, and had a cup of Bigelow Decaf Green Tea. 95 degrees and mostly sunny , had a passing shower in late afternoon. I had to be at Kroger between 10 – 11 to pick up a grocery order. I’m going to start grocery pick up again. Our area has the biggest increase for the virus in the County. I sure hope and pray this passes soon. I’m still not sure what to believe about it, real or political. Anyway did a little yard work and got the cart out of the shed and cleaned it up. For Dinner tonight I prepared Fried Walleye Fillet w/ Roasted Butternut Squash and Roasted Asparagus.

 

I’m having Fish again, Walleye tonight. I bought the Walleye from Meijer. To prepare it I first rinsed the fillet in cold water and patted it dry with a paper towel. Next I cut the Fillet in half. Then to prepare it I seasoned it with McCormick Grinder Sea Salt and Black Pepper Medley. Put the fillets in a Hefty Plastic Bag and added some Progresso Italian Style Bread Crumbs, sealed the bag and shook till the fillet was well coated. I then fried them in Extra Light Olive Oil on medium heat, about 4 minutes per side till golden brown! I love Walleye, as I do most Fish. Walleye is so meaty and has such a fresh flavor!

 

Then for one side I prepared some Roasted Butternut Squash, easy recipe for some delicious Butternut Squash! I purchased 2 small packages of Diced Butternut Squash at Meijer. 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, Walnut Pieces, Bacon Pieces, 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! The Walnuts work perfect with the Squash.

 

 

Then for another side dish 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. For Dessert/Snack later a 100 Calorie Mini Bag of Snyder’s Pretzels with a Coke Zero to drink.

 

 

 

 

 


Walleye Nutrition Facts

1 – 6 ounce serving
Calories 148 Calories from fat 17
% Daily Value 1
Total Fat 1.9g 3%
Sat. Fat 0.4g 2%
Cholesterol 137 mg 46%
Sodium 81mg 3%
Total Carbs. 0g 0%
Dietary Fiber 0g 0%
Protein 30.4g
Calcium 174.9 mg

One of America’s Favorites – Waldorf Salad

August 17, 2020 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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A modern Waldorf salad with green grapes and whole walnuts, served in a glass bowl

A Waldorf salad is a fruit and nut salad generally made of fresh celery, apples, walnuts, and grapes, dressed in mayonnaise, and traditionally served on a bed of lettuce as an appetizer or a light meal. The apples, celery, and grapes can all be green, which harmonizes the color palette of the dish.

 

Waldorf salad is named for the Waldorf-Astoria hotel in New York City, where it was first created for a charity ball given in honor of the St. Mary’s Hospital for Children on March 14, 1896. The Waldorf-Astoria’s maître d’hôtel, Oscar Tschirky, developed or inspired many of the hotel’s signature dishes and is widely credited with creating the salad recipe. In 1896, the salad appeared in The Cook Book by “Oscar of the Waldorf”.

The original recipe was just apples, celery, and mayonnaise. It did not contain nuts, but they had been added by the time the recipe appeared in The Rector Cook Book in 1928.

 

Other ingredients such as chicken, turkey, and dried fruit (e.g. dates or raisins) are sometimes added. Updated versions of the salad sometimes change the dressing to a seasoned mayonnaise (see also: dressings based on mayonnaise) or a yogurt dressing. Modern Waldorf salad may also include the zest of oranges and/or lemons.

A variation known as an “emerald salad” replaces the celery with cauliflower.

 

 

Cumin Spiced Pork Chop w/ Mashed Potatoes and Roasted Butternut Squash

August 9, 2020 at 7:12 PM | Posted in Bob Evan's, Pork, pork chops | Leave a comment
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Today’s Menu: Cumin Spiced Pork Chop w/ Mashed Potatoes and Roasted Butternut Squash

 

 

For Breakfast I toasted a Thomas Light English Muffin that I topped with Smucker’s Sugar Free Blackberry Jam. I also had my morning cup of Bigelow Decaf Green Tea. I headed out to Walmart after Breakfast. A salute to Walmart and the safety precautions that they are taking to keep customers safe. Great Job Walmart! Stopped at McDonald’s and picked up Breakfast for Mom. I wasn’t too active today my Sinuses got the best of me today. For Dinner tonight I prepared Cumin Spiced Pork Chops w/ Mashed Potatoes and Roasted Butternut Squash.

 

I had picked some Pork Chops a while back at Meijer earlier in the week. To to prepare my Chops I’ll need; The Cumin Spiced Rub which consists of 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. To prepare it, preheat the oven to 400°. Combine all the ingredients; rub it all over the pork chop. Let stand 20 minutes. Start by heating the Extra Virgin Olive oil in a Cast Iron Skillet over medium-high heat. Add Chops to pan; cook 3 minutes, browning both sides. From the stove to the oven and bake at 400° for 15 minutes until the thermometer registered 160°, turning after 5 minutes. Let stand 10 minutes before slicing. Fantastic combo of Spices, which makes one incredible tasty Crust on the Chop with the inside being tender and moist! Love this seasoning on Pork!

 

For a side dish I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better.

 

I wanted Green Beans but Mom wanted Butternut Squash, so you know what I prepared! So I prepared some Roasted Butternut Squash, easy recipe for some delicious Butternut Squash! I purchased 2 small packages of Diced Butternut Squash at Meijer. 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, Walnut Pieces, Bacon Pieces, 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! The Walnuts work perfect with the Squash.

I also prepared a small can of Pillsbury Crescent Rolls, one of Mom’s favorites. For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

 

 

 

 

 

Pork Facts….
One serving of pork is 3 ounces, or about the size of a deck of cards, according to the National Heart, Lung and Blood Institute. An image of the portion size is important because a thick pork chop can be twice that size and without realizing it you can eat double the calories. You’ll get 137 calories and 4 grams of fat from a 3-ounce pork chop. Pork is similar to chicken, with 3 ounces of chicken breast containing 140 calories and 3 grams of fat. A pork chop has 65 milligrams of cholesterol, compared to 72 grams in chicken breast, but they both have just 1 gram of saturated fat.

 

 

 

 

Butternut squash…………
Butternut squash, sometimes known in Australia and New Zealand as butternut pumpkin or gramma, is a type of winter squash that grows on a vine. It has a sweet, nutty taste similar to that of a pumpkin. It has tan-yellow skin and orange fleshy pulp with a compartment of seeds in the blossom end. Wikipedia

Nutrition Facts
Amount Per 1 cup, cubes (140 g)
Calories 63
% Daily Value*
Total Fat 0.1 g 0%
Saturated fat 0 g 0%
Polyunsaturated fat 0.1 g
Monounsaturated fat 0 g
Cholesterol 0 mg 0%
Sodium 6 mg 0%
Potassium 493 mg 14%
Total Carbohydrate 16 g 5%
Dietary fiber 2.8 g 11%
Sugar 3.1 g
Protein 1.4 g

Diabetic Side Dish of the Week – Twice-Baked Sweet Potatoes

August 2, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | 1 Comment
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This week’s Diabetic Side Dish of the Week is a Twice-Baked Sweet Potato. These Delicious Twice-Baked Sweet Potatoes are made using Sweet Potatoes, Reduced Calorie Margarine, Brown Sugar Substitute, Ground Cinnamon, Allspice, Nutmeg, Crushed Pineapple, Walnuts, and Mini Marshmallows. These are some kicked up Sweet Taters! 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 2020! https://www.diabetesselfmanagement.com/

Twice-Baked Sweet Potatoes
Put the fall’s harvest to good use with this classic side dish. With its combination of cinnamon, allspice, nutmeg, chopped walnuts, and miniature marshmallows, this casserole is so delightful, you won’t even need dessert.

Ingredients
Preparation time: 20 minutes
Baking time: approximately 1 hour and 10 minutes
Cooling time: 15 minutes

4 sweet potatoes (8 ounces each), unpeeled
1 tablespoon reduced-calorie margarine
1/2 teaspoon brown sugar substitute
1/4 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1 can (8 ounces) crushed pineapple, canned in juice
2 tablespoons chopped walnuts
I cup miniature marshmallows

Directions
Yield: 8 stuffed potato halves
Serving size: 1 stuffed potato half

1 – Preheat oven to 400˚F. Wrap each sweet potato in foil, place on oven rack, and bake for one hour, or until tender when pierced with a fork. Remove from oven and allow to cool 15 minutes. Cut each potato in half lengthwise and carefully scoop flesh into a bowl, leaving shells intact with 1/8–1/4 inch of flesh. Place shells in a baking dish and set aside. Using an electric mixer, mash flesh until smooth. Mix in margarine, brown sugar substitute, and spices. Drain pineapple well in a sieve, forcing out extra liquid with the back of a spoon. Stir drained pineapple into mashed sweet potatoes. Spoon filling into shells; sprinkle with walnuts and press on marshmallows. Return to the oven for 8–10 minutes, or until marshmallows are lightly toasted and potato is heated through.

Nutrition Information:
Calories: 174 calories, Carbohydrates: 36 g, Protein: 3 g, Fat: 2 g, Saturated Fat: <1 g, Sodium: 37 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/sides/twice-baked-sweet-potatoes/

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* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
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Diabetic Side Dish of the Week – Green Bean, Walnut, and Blue Cheese Pasta Salad

July 26, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is a recipe for Green Bean, Walnut, and Blue Cheese Pasta Salad. To make this week’s recipe you’ll be needing Gemelli Pasta, Green Beans, Olive Oil, White Wine Vinegar, Thyme, Dijon Mustard, Lemon Juice, Honey, Salt, Black Pepper, Walnuts, and Reduced Fat Crumbled Blue Cheese. Perfect Past Salad to beat this Hot Weather with! 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 2020! https://www.diabetesselfmanagement.com/

Green Bean, Walnut, and Blue Cheese Pasta Salad
Craving a light dinner that’s easy to prepare and ready in minutes? You can’t go wrong with this satisfying pasta salad! Featuring a base of gemelli pasta topped with fresh green beans, blue cheese, and a homemade dressing, it will keep you fueled for hours.

Ingredients
2 cups uncooked gemelli pasta
2 cups trimmed halved green beans
3 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon chopped fresh thyme
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chopped walnuts, toasted*
1/2 cup reduced-fat crumbled blue cheese

Directions
Yield: 8 servings

1 – Cook pasta according to package directions, omitting salt. Add green beans during the last 4 minutes of cooking. Drain. Transfer to large bowl.

2 – Meanwhile, whisk oil, vinegar, thyme, mustard, lemon juice, honey, salt, and pepper in medium bowl until smooth and well blended.

3 – Pour dressing over pasta and green beans; toss to coat evenly. Stir in walnuts and cheese. Serve warm or cover and refrigerate until ready to serve.**

*Note. To toast walnuts, spread in single layer in heavy-bottomed skillet. Cook over medium heat 1–2 minutes, stirring frequently, until nuts are lightly browned. Remove from skillet immediately. Cool before using.

**Note. If serving cold, stir walnuts into salad just before serving.

Nutrition Information:
Calories: 231 calories, Carbohydrates: 25 g, Protein: 7 g, Fat: 12 g, Saturated Fat: 2 g, Cholesterol: 4 mg, Sodium: 119 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/salads/green-bean-walnut-and-blue-cheese-pasta-salad/

 

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* In-depth articles related to both Type 1 and Type 2 diabetes
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* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more!Your one-stop resource for advice, news and strategies for living with diabetes.
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Fried Walleye Fillet w/ Roasted Butternut Squash and Roasted Asparagus

July 4, 2020 at 11:54 PM | Posted in fish | Leave a comment
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Today’s Menu: Fried Walleye Fillet w/ Roasted Butternut Squash and Roasted Asparagus  (Late Dinner Post)

 

 

For Breakfast this morning I Scrambled a couple of Eggs, toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread, and had a cup of Bigelow Decaf Green Tea. 95 degrees and mostly sunny , had a passing shower in late afternoon. I had to be at Kroger between 10 – 11 to pick up a grocery order. I’m going to start grocery pick up again. Our area has the biggest increase for the virus in the County. I sure hope and pray this passes soon. I’m still not sure what to believe about it, real or political. Anyway did a little yard work and got the cart out of the shed and cleaned it up. For Dinner tonight I prepared Fried Walleye Fillet w/ Roasted Butternut Squash and Roasted Asparagus.

 

Meijer and Jungle Jim’s always have the best Seafood and Fish selections, this Walleye is from Meijer. To prepare the Walleye I first rinsed the fillets in cold water and patted them dry with paper towel. Then to prepare it I seasoned them with McCormick Grinder Sea Salt and Black Pepper Medley. Put the fillets in a Hefty Plastic Bag and added some Progresso Italian Style Bread Crumbs, sealed the bag and shook till the fillet was well coated. I then fried them in Extra Light Olive Oil on medium heat, about 4 minutes per side till golden brown! I love Walleye, as I do most Fish. Walleye is so meaty and has such a fresh flavor!

 

Then for one side I prepared some Roasted Butternut Squash, easy recipe for some delicious Butternut Squash! I purchased 2 small packages of Diced Butternut Squash at Meijer. 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, Walnut Pieces, Bacon Pieces, 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! The Walnuts work perfect with the Squash.

 

Then for another side dish 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. For Dessert/Snack later a bowl of Breyer’s Carb Smart Chocolate Ice Cream.

 

 

 

 

 


Walleye Nutrition Facts

1 – 6 ounce serving
Calories 148 Calories from fat 17
% Daily Value 1
Total Fat 1.9g 3%
Sat. Fat 0.4g 2%
Cholesterol 137 mg 46%
Sodium 81mg 3%
Total Carbs. 0g 0%
Dietary Fiber 0g 0%
Protein 30.4g
Calcium 174.9 mg

Cumin Spiced Pork Tenderloin w/ Roasted Asparagus and Mashed Potatoes

June 4, 2020 at 6:47 PM | Posted in Bob Evan's, Pork, pork tenderloin | 2 Comments
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Today’s Menu: Cumin Spiced Pork Tenderloin w/ Roasted Asparagus and Mashed Potatoes

 

 

To start this morning off I prepared a packet of Pioneer Peppered White Gravy, toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread, fried 2 Johnsonville Turkey Breakfast Sausage Links, and a cup of Bigelow Decaf Green Tea. , 89 degrees, humid outside, and passing showers out today. Cincinnati Bell came today and replaced and buried our new lines for the phone and cable TV. Heavy rain came in just after Noon so that stopped my yard work for the day. Anyway for Dinner tonight its a Cumin Spiced Pork Tenderloin w/ Roasted Asparagus and Mashed Potatoes.

I finally found a Pork Tenderloin at Kroger! They’ve been hard to come by the last couple of months, no local grocery stores have had any. So I purchased the Simple Truth Pork Tenderloin from Kroger the other day, just over 1 1/2 lbs. To make the dish I’ll need; 1 tablespoon Extra Virgin Olive Oil, 1 pork Tenderloin, 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. To prepare it preheat oven to 350°. Combine all the ingredients; rub it all over the pork. Let stand 20 minutes. Heat the oil in a Cast Iron Skillet over medium-high heat. Add pork to pan; cook 4 minutes, browning on all sides. From the stove to the oven; Bake at 400° for 10 minutes or until a thermometer registers 155° (slightly pink), turning after 7 minutes. Remove from the skillet into a platter or dish and let stand 10 minutes before slicing. Then get ready to enjoy one delicious Pork Tenderloin! Fantastic combo of Spices, which makes one incredible Crust on the Pork with the inside being tender and moist! This is my favorite Pork Recipe by far!

For a side I prepared Roasted Asparagus. I love pairing Asparagus with Potatoes! To prepare it I’ll need; 1 bunch of Asparagus (fibrous bases removed), 1 Tablespoon of Crumbled Bacon or Bacon Bits, Ground Garlic Salt, Sea Salt, Freshly Ground Black Pepper, and 1 tbsp Extra Light Olive Oil. To prepare it is easy; Preheat the oven to 400F. Place the Asparagus in a baking tray sheet. Add the Bacon, Garlic Salt, Salt, Pepper, and Extra Light Olive Oil and toss to coat. Bake for 8 minutes. Remove from oven. Cool a couple of minutes and serve! Comes out tender and delicious!

For another side I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better. Then I also baked a loaf of Pillsbury French Bread. For Dessert later a bowl of Breyer’s Carb Smart Chocolate Ice Cream.

 

 

 

 

 

 

 

 

 

Natural Pork Tenderloin

Simple Truth Natural Pork comes from pigs raised humanely on family farms, and fed an all-vegetarian diet as nature intended. This results in pork that is tender and flavorful — the way pork should taste.

• No antibiotics — ever
• No added hormones — ever
• No preservatives
• No artificial colors or flavors — ever
• Always 100% vegetarian-fed

“Meatless Monday” Recipe of the Week – Wild Mushroom Tofu Burgers

June 1, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Wild Mushroom Tofu Burgers. Some of the ingredients you’ll need to make this week’s recipe are Mushrooms, Onion, Extra Firm Lite Tofu, Old Fashioned Oats, Walnuts, Spices, and more! This week’s 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 2020! https://www.diabetesselfmanagement.com/

Wild Mushroom Tofu Burgers
Ingredients
3 teaspoons olive oil, divided
1 package (8 ounces) cremini mushrooms, roughly chopped
1/2 medium onion, roughly chopped
1 clove garlic, minced
7 ounces extra-firm lite tofu, crumbled and frozen
1 cup old-fashioned oats
1/3 cup finely chopped walnuts
1 egg
1/2 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon dried thyme
6 light multigrain English muffins, split and toasted
Lettuce, tomato, and red onion slices (optional)
Cucumber spears (optional)

Directions
Yield: 6 servings

1 – Heat 1 teaspoon oil in large nonstick skillet over medium heat. Add mushrooms, onion, and garlic; cook and stir 10 minutes or until mushrooms have released most of their juices. Remove from heat; cool slightly.

2 – Combine mushroom mixture, tofu, oats, walnuts, egg, salt, onion powder, and thyme in food processor or blender; process until combined. (Some tofu pieces may remain). Shape mixture into 6 (1/3-cup) patties.

3 – Heat 1 teaspoon oil in same skillet over medium-low heat. Working in batches, cook patties 5 minutes per side. Repeat with remaining oil and patties.

4 – Serve burgers on English muffins with lettuce, tomato, and onion, if desired. Garnish with cucumber spears.

Nutrition Information:
Calories: 254 calories, Carbohydrates: 37 g, Protein: 13 g, Fat: 10 g, Saturated Fat: 1 g, Cholesterol: 31 mg, Sodium: 469 mg, Fiber: 9 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/wild-mushroom-tofu-burgers/

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Inside every issue you’ll find…
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