July 17, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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Here’s a recipe for a LEMON CAESAR SALAD. Some of the ingredients that you’ll be needing are Romaine Lettuce, Grape Tomatoes, Lemon Juice, Worcestershire Sauce, Spices, Grated Parmesan Cheese, Anchovies, Whole Grain Bread, and more! So you can find this Diabetic Friendly 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 2021! https://diabeticgourmet.com/


1 head Romaine lettuce, washed and trimmed, cut into bite size pieces
1-1/2 cups grape tomatoes (375 mL)
1/4 cup lemon juice (60 mL)
1 garlic clove, minced
1 1/2 tsp Worcestershire sauce (7 mL)
1 tsp dry mustard (5 mL)
1 tsp lemon zest (5 mL)
1/4 tsp freshly ground pepper (1 mL)
1/3 cup grated Parmesan cheese (75 mL)
1 (2 oz/75 mL) can anchovies
1 cup canola oil (250 mL)
4 thick slices whole grain bread, cut into cubes
2 Tbsp canola oil (30 mL)
2 Tbsp Parmesan cheese (30 mL)
dash of pepper
1 Tbsp Italian parsley, very finely chopped (15 mL)

1 – In a large salad bowl, prepare lettuce and toss with tomatoes. Cover and refrigerate while preparing the dressing.
2 – Combine lemon juice, garlic, Worcestershire sauce, dry mustard, lemon zest, freshly ground pepper and Parmesan cheese in a food processor. Blend on high speed for 30 seconds. With processor running, add canola oil in a fine stream and continue to blend until smooth.
3 -Preheat oven to 350F (180C). Toss bread with canola oil, Parmesan cheese, pepper and Italian parsley. Spread on lightly greased baking sheet and bake about 20 minutes, until croutons are golden.
4 – Pour desired amount of dressing over salad, add croutons and toss lightly. Top the salad with additional Parmesan cheese shavings. Serve immediately.

Recipe Yield: Yield: 4 to 6 servings.

Calories: 490
Fat: 46 grams
Saturated Fat: 4.5 grams
Fiber: 3 grams
Sodium: 570 milligrams
Cholesterol: 15 milligrams
Protein: 9 grams
Carbohydrates: 13 grams

Jennie – O Turkey Recipe of the Week – Grilled Turkey Sandwiches

August 28, 2020 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is a Grilled Turkey Sandwich. These Mouth-Watering Sandwiches are made using JENNIE-O® OVEN READY™ Boneless Skinless Turkey Breast, Butter, Mustard, Whole Grain Bread, American Cheese Slices, and ColeSlaw. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Enjoy and Make the Switch in 2020! https://www.jennieo.com/

Grilled Turkey Sandwiches
These Grilled Turkey Sandwiches bring together slow-cooked turkey breast, crunchy coleslaw and melted cheese on grilled whole grain bread. It’s big on flavor, easy to prep, and kid-friendly, too!

Total Time 3 Hours
Serving Size 4 Servings


1 – (2 to 2 0.5-pound) package JENNIE-O® OVEN READY™ Boneless Skinless Turkey Breast

2 – tablespoons butter

1 – tablespoon mustard

8 – slices whole grain bread

4 – American cheese slices

1 ½ – cups prepared coleslaw


1) Preheat oven to 375°F. Remove frozen turkey from white outer package only. Do not remove turkey from cooking bag. Place in a roasting pan with at least 2″ high sides.

2) Cut three ½” slits in top of cooking bag. Place pan in oven, allowing room for bag to expand without touching the oven racks or walls.

3) Roast turkey until a meat thermometer reaches 165°F. Cooking time is approximately 3 hours. During final 1 hour, check internal temperature by inserting thermometer into thickest part of breast. Remove from oven when internal temperature reaches 165°F.

4) Slice turkey. Refrigerate half of turkey for another use.

5) In small bowl, combine butter and mustard. Spread on bread. Place 4 slices of bread in sandwich maker or Panini press.

6) Add cheese and 3 slices turkey. Place remaining bread slices, buttered side up on turkey. Close sandwich maker and cook 2 to 3 minutes or until golden brown.

7) Cut each sandwich in half to serve. Serve with coleslaw.

Nutrition – Per Serving

Calories 360
Protein 22g
Carbohydrates 30g
Fiber 5g
Sugars 5g
Fat 17g
Cholesterol 65mg
Sodium 770mg
Saturated Fat 8g

Tangy Toasted Turkey and Cheese Sandwiches

January 31, 2020 at 6:01 AM | Posted in Jennie-O Turkey Products, Jimmy Dean Products | Leave a comment
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I have another Jennie – O Turkey Recipe to pass along, Tangy Toasted Turkey and Cheese Sandwiches. This one is made using deli sliced Jennie – O – Tender Browned Turkey Breast, Chipotle Mayo, Whole Grain Bread, American Cheese, and Butter. Its from the Jennie – O Turkey website where you’ll find all the Jennie – O Turkey Recipes and Products. Enjoy and Make the SWITCH in 2020! https://www.jennieo.com/

Tangy Toasted Turkey and Cheese Sandwiches
A grown-up grilled cheese that’s still a big hit with the kids, this marvelously melt-y weeknight meal also has plenty of zing with a chipotle mayo spread. Under 500 calories per serving!

6 tablespoons chipotle mayo
12 slices whole-grain bread
12 slices American cheese
12 ounces JENNIE-O® Tender Browned Turkey Breast, from the service deli
6 teaspoons butter

1) Spread chipotle mayo on the bottom bread slice. Layer cheese, turkey and a second slice of cheese. Top with second slice of bread.
2) In skillet, melt butter over medium heat. Cook sandwiches 3 minutes per side or until golden brown and cheese is melted.


Calories 330
Protein 22g
Carbohydrates 24g
Fiber 4g
Sugars 4g
Fat 17g
Cholesterol 55mg
Sodium 940mg
Saturated Fat 9g


Jennie – O – Tender Browned Turkey Breast
JENNIE-O® Tender Browned Turkey Breast goes above and beyond in terms of delivering an extra moist and tender turkey breast. It’s oil-browned deli turkey that deserves to stand alone, but will go perfect in your next appetizer, salad, sandwich or wrap. Look for it in the deli section of your favorite grocery store.

* 98% FAT FREE
Ask for this product in the deli section of your grocery store.

This product is fully cooked and is “Ready To Eat”.

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


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


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.


Broiled Sea Bass with Herbed Lemon Butter w/ Au Gratin Potatoes, Sugar Snap Peas,…

July 29, 2013 at 5:12 PM | Posted in fish, Idahoan Potato Products | 2 Comments
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Today’s Menu: Broiled Sea Bass with Herbed Lemon Butter w/ Au Gratin Potatoes, Sugar Snap Peas, and Whole Grain BreadNew Zealand Sea Bass 002




Another Spring type day in July, it was about 50 degrees this morning and then a high of 77 degrees today. I hear more normal Summer weather is on the way though, but it’s been very enjoyable while it lasted! For dinner tonight I prepared a Broiled Sea Bass with Herbed Lemon Butter w/ Au Gratin Potatoes, Sugar Snap Peas, and Whole Grain Bread.




I normally don’t purchase Sea Bass due to the price by our local Kroger had it on sale so I purchased a small 1/2 fillet. To prepare it I needed; 2 Tablespoons melted Blue Bonnet Light Stick Butter, 1/2 tablespoon Lemon Juice, 1/2 tablespoon chopped Parsley, 1/8 Teaspoon Dill, rosemary or marjoram, crumbled and Sea Salt and Ground Pepper, to taste. Then line a broiled pan with foil and place the fillets on the rack. Sprinkle lightly with salt and pepper. Combine remaining ingredients and use to baste the fish. Place the broiler pan 4 inches from heat and broil, allowing 10 minutes cooking time per inch of thickness. Do not turn the fish. Baste several times during cooking. First time I had New Zealand Wild Caught Sea Bass and I really enjoyed it! The Sea Bass was a mild tasting Fish and with the Herbed Lemon Butter it was delicious! This Lemon Butter would go good on Flounder or Walleye also.


For sides it was leftovers. I reheated the Idahoan Au Gratin Potato Casserole and also the remainder of the Sugar Snap Peas. I also had a couple of slices of Healthy Life Whole Grain Bread. For dessert later a Jello Sugar Free Double Chocolate Pudding topped with a dab of Cool Whip free.

Seasoned Breaded Yellow Lake Perch w/ Cut Green Beans, Hash Browns, and…

June 6, 2013 at 5:19 PM | Posted in fish, greenbeans, hash browns, Healthy Life Whole Grain Breads, Zatarain's | Leave a comment
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Today’s Menu:Seasoned Breaded Yellow Lake Perch w/ Cut Green Beans, Hash Browns, and Whole Grain Bread



After a few perfect days out the rain has set in. It’s rained most of the day, heavy at times, and continue through most of tomorrow. We need the rain though and the weekend is supposed to be beautiful. I had laid a 3 small Yellow Lake Perch fillets out in the fridge overnight to thaw. So for dinner tonight I prepared Season Breaded Yellow Lake Perch w/ Cut Green Beans, Hash Browns, and Whole Grain Bread.


Yellow Lake Perch 001
I rinsed the fillets off and patted dry with a paper towel. I then seasoned them with Sea Salt and Ground Black Pepper and then rolled it in Zatarain’s Garlic Seasoning Breading Mix. Sprayed a medium size skillet with Pam Spray and added 1 tablespoon of Canola Oil, then preheated on medium heat. I added the fillets to the pan, skin side down, and fried it a total of about 2 1/2 minutes per side. The fillets came out just like I like them, Golden Brown and with an incredible taste! I love using the Zatarain’s Breading mix on Fish, it’s perfect!

For sides I heated a 1 serving can of Del Monte Cut Green Beans. I also fried some Simply Potatoes Has Browns, seasoned them with Sea Salt, Ground Black Pepper, and Parsley. And had Healthy Life Whole Grain Bread. For dessert tonight a Jello Sugarless Double Chocolate Pudding topped with Cool Whip Free.



Zatarain’s Garlic Fish-FriZatarain's Seasoned Fish Fry   Garlic
The secret authentic Southern style fried fish is the crispy combination of corn flour, garlic, spices and lemon juice captured in this special Zatarain’s Frying Mix.
Nutrition Facts

Serving Size: 2 Tbsp. (17g)

Servings Per Container: Servings per Container 20
Amount Per Serving % Daily Value
Calories: 50

Calories from Fat: 0

Total Fat: 0g 0%

Saturated Fat: 0g 0g

Cholesterol: 0mg 0%

Sodium: 800mg 33%

Total Carb: 12g 4%

Dietary Fiber: 0g 0%

Sugar: 0g

Protein: less than 1g

Vitamin A: 2%

Vitamin C: 0%

Calcium: 0%

Iron: 2%





Yellow lake perch

The yellow perch (Perca flavescens), commonly referred to as perch, is a freshwater perciform fish native to much of North America. The yellow perch was described in 1814 by Samuel Latham Mitchill from New York. Yellow perch are closely related, and morphologically similar to the European perch (Perca fluviatilis); however, the two are recognized as independent species based on anatomical and genetic differences. Other common names for yellow perch include American perch, coontail, lake perch, raccoon perch, ring-tail perch, ringed perch, and striped perch.
Latitudinal variability in age, growth rates, and size have been observed among populations of yellow perch, likely resulting from differences in day-length and annual water temperatures. Typically, northern populations of yellow perch live longer and grow to larger sizes. However, southern populations of yellow perch generally grow much faster. In many populations, yellow perch often live from 9-10 years, with adults generally ranging from 4-10 inches in length.
The world record yellow perch (18 in., 4 lb. 3 oz.)was caught in 1865 from New Jersey, and is the longest standing record for freshwater fish in North America. Anglers often refer to large yellow perch as “jumbo perch” or “jack perch”.

Breaded Cobia w/ Creole Chicken Flavored Rice, Cut Green Beans, and…

June 1, 2013 at 5:15 PM | Posted in beans, fish, Healthy Life Whole Grain Breads, rice | 1 Comment
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Today’s Menu: Breaded Cobia w/ Creole Chicken Flavored Rice, Cut Green Beans, and Whole Grain Bread



Last week when my friends brought the Gulf Coast Grouper they also included a couple of fillets Cobia, which is also known as black kingfish, black salmon, ling, or lemonfish. So for dinner tonight I prepared Breaded Cobia w/ Creole Chicken Flavored Rice, Cut Green Beans, and Whole Grain Bread.


To prepare the Cobia I rinsed the fillet off and patted dry. I then cut the fillet into pieces. I breaded the fillets with Zatarain’s Garlic Cobia rice green beans 008Breading Mix. I put the pieces into a Hefty Zip Bag and added the Breading, shook until all pieces were well coated. I pan fried them in Canola Oil about 3 1/2 minutes per side. The Zatarain’s Breading makes a perfect crust, well seasoned, nice crunch, and keeps the Cobia nice and moist. I really enjoyed the Cobia, nice flavor, very meaty, and a mild fish.,



To go with my Cobia I prepared a box of Tony Chachere’s Creole Roasted Chicken Rice. Second time I’ve prepared this and I really enjoy it! It’s fewer calories and carbs than Uncle Ben’s Rice, which I really enjoy also. I also heated a can of Del Monte Blue Lake Cut Green Beans. Looking forward to getting some fresh Green Beans, I’m going to learn how to can them this year! I hear there could a shortage of Half Runner Green Beans, we’ll have to wait and see. I also had a couple of slices of Healthy Life Whole Grain Bread. For dessert I had baked a loaf of Pillsbury Nut Quick Bread earlier today so I’ll have a slice of that topped with a scoop of Breyer’s Carb Smart Vanilla Ice Cream.



Cobia (Rachycentron canadum)—also known as black kingfish, black salmon, ling, lemonfish, crabeaters, aruan tasek, etc.—are

Cobia on ice

Cobia on ice

perciform marine fish, the sole representative of their family, the Rachycentridae.


Attaining a maximum length of 78 inches and maximum weight of 150 pounds, cobia have elongate fusiform (spindle shaped) bodies and broad, flattened heads. Their eyes are small and their lower jaw projects slightly past the upper jaw. On the jaws, tongue and roof of the mouth are bands of villiform (fibrous) teeth. Their bodies are smooth with small scales, their dark brown coloration grading to white on the belly with two darker brown horizontal bands on the flanks. These may not be prominent except during spawning when cobia lighten in color and adopt a more prominently striped pattern. The large pectoral fins are normally carried horizontally (rather than vertically as shown for convenience in the illustration), so that, as seen in the water they may be mistaken for a small shark. When boated, the horizontal pectoral fins enable the cobia to remain upright so that their vigorous thrashing can make them a hazard. The first dorsal fin is composed of six to nine independent, short, stout, and sharp spines. The family name Rachycentridae, from the Greek words rhachis meaning “spine” and kentron meaning “sting,” is an allusion to these dorsal spines. Mature cobia have forked, slightly lunate tail fins with most fins being a dark brown. They lack air bladders.

Bison Sirloin w/ Pan Fried Fingerling Potatoes with Wild Mushroom Sauce,….

December 23, 2012 at 6:26 PM | Posted in bison, mushrooms, potatoes, spices and herbs | 1 Comment
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Today’s Menu: Bison Sirloin w/ Pan Fried Fingerling Potatoes with Wild Mushroom Sauce, Green Beans, and Whole Grain Bread


Bison potato mushroom mix 002

Steak and Potatoes for a Sunday Dinner! For dinner I prepared a Bison Sirloin w/ Pan Fried Fingerling Potatoes with Wild Mushroom Sauce, Green Beans, and Whole Grain Bread. First time for the Pan Fried Fingerling Potatoes with Wild Mushroom Sauce. I came across it at the best potato recipe site, http://www.potatogoodness.com
For the Bison Steak I used Great Range Brand Bison. I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. Pan fried it Canola Oil about 4 minutes per side, medium rare. I just don’t think you can beat the flavor of Bison! Plus it’s healthier than other types of meat also.
Now my side dishes! I had the new recipe Pan Fried Fingerling Potatoes with Wild Mushroom Sauce, Del Monte Cut Green Beans, along with Healthy Life Whole Grain Bread. The Pan Fried Fingerling Potatoes with Wild Mushroom Sauce as I said earlier was recipe on the potato Goodness web site. It’s a little time consuming but worth the effort and wait! Just a lip smacking Potato recipe! It has Fingerling Potatoes, Mixed Wild Mushrooms, Garlic, Heavy Cream, Dijion Mustard, Garlic, and Herbs. With all that you know how good this turned out! It’s another keeper Potato recipe from the Potato Goodness web site. I left the recipe along with the web link at the bottom of the post. For dessert later a Jello Sugar Free Dark Chocolate Pudding.


Pan Fried Fingerling Potatoes with Wild Mushroom SauceBison potato mushroom mix 001

2 tablespoons butter
1 1/2 pounds fingerling potatoes (any shape, size and color), halved lengthwise
2 cups sliced mixed wild mushrooms (such as small portabella, crimini or shitake)*
2 cloves garlic, minced
1 large shallot, thinly sliced
1 cup chicken broth*
1/4 cup chopped dried mixed wild mushrooms (1/2 of a 1-oz. package)
2 teaspoons Dijon mustard
3/4 teaspoon herbs de Provence
1/2 cup crème fraiche or heavy cream
Freshly ground pepper to taste
Chopped fresh thyme

Melt butter in a large skillet over medium heat. Add potatoes; cook, stirring occasionally, for 30 minutes or until potatoes are tender. (Tenting with foil will speed up cooking.) Stir in fresh mushrooms, garlic and shallot; cook for 10 minutes more. Add broth, dried mushrooms, mustard and herbs; cook over high heat for 5 minutes or until most of the broth has cooked off. Stir in crème fraiche and cook for 5 minutes more. Season with pepper and fresh thyme.

* Available in most grocery retailers’ produce section
Cal: 160 Chol: 30mg Sodium: 160mg
Fat: 9g Vitamin C 40% Potassium: 464mg
Carb: Fiber: 2g Protein: 3g



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