Sunday’s Pork Roast Dinner Recipe – Stuffed Pork Tenderloin

January 26, 2020 at 6:02 AM | Posted in Diabetes Self Management, Sunday’s Pork Roast Dinner Recipe | 1 Comment
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This week’s Sunday’s Pork Roast Dinner Recipe is a Stuffed Pork Tenderloin. This looks and sounds like one Delicious Pork Dish! Made using a 1 pound Pork Tenderloin, Wild Rice, Baby Carrots, Mushrooms, Oregano, and Garlic Powder. This recipe is from the Diabetes Self Management website where you’ll find a fantastic selection of Diabetic Friendly Recipes along with Diabetes News, Diabetes Management Tips, and more! you can also subscribe to one of my favorite Magazines, the Diabetes Self Management Magazine. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Stuffed Pork Tenderloin
Ingredients
Preparation time: 10 minutes
Cooking time: 40 minutes.

1 pound pork tenderloin
1/2 cup cooked wild rice
5 baby carrots, finely chopped
1/2 cup chopped mushrooms
1/2 teaspoon oregano
1/4 teaspoon garlic powder
Nonstick cooking spray

Directions
Yield: 4 servings
Serving size: 4 ounces

Preheat oven to 375˚F. Cut tenderloin down the long side approximately 2/3 way through and spread open (butterfly style). Combine wild rice, carrots, mushrooms, oregano, and garlic powder in a small bowl. Spoon mixture into cut seam, then fold over to close. Seal with small skewers or tie with string (about 5 ties should do). Spray baking pan with nonstick cooking spray and add meat. Cook 30–40 minutes until meat reaches 160˚F when tested with a meat thermometer. Let rest 10 minutes before slicing.

Nutrition Information:
Calories: 176 calories, Carbohydrates: 5 g, Protein: 03 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 83 mg, Sodium: 76 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/stuffed-pork-tenderloin/

 

 

 


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Wild Rice Salad with Pecans and Preserved Fruits

January 19, 2020 at 6:01 AM | Posted in CooksRecipes, rice | Leave a comment
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I’m passing along a recipe for a Wild Rice Salad with Pecans and Preserved Fruits. It’s made using 2 different types of Rice, Wild Rice and Brown Rice. Some other ingredients you’ll be needing are Orange Juice, Shallots, Georgia Pecan Halves, Cranberries, Apricots, and Spices. You can find this recipe at the CooksRecipes website which has a huge selection of recipes to please all Tastes, Diets, and Cuisines so be sure to check it out today. Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Wild Rice Salad with Pecans and Preserved Fruits
Recipe Ingredients:
3/4 cup freshly squeezed orange juice
2 tablespoons granulated sugar
1 large lemon, juiced (about 1/3 cup)
1/8 cup plus 2 tablespoons olive oil – divided use
1 shallot, minced
2/3 cup Georgia pecan halves, cut in half lengthwise
1/2 teaspoon dried tarragon
1/4 cup dried cranberries
1/4 cup dried apricots, diced
1/4 cup currants
2 1/2 cups cooked wild rice
2 1/2 cups cooked brown rice
6 green onions, trimmed and thinly sliced
Kosher salt
White pepper

Cooking Directions:
1 – Place orange juice and sugar in a small pot over medium-high heat and reduce in volume by half. Cool completely. Add lemon juice and 2 tablespoons olive oil. Set aside.
2 – In large skillet, heat 1/8 cup olive oil and sauté shallots until slightly tender; add pecans and toast in the pan for 2 to 3 minutes on medium heat. Add tarragon and all of the dried fruits. Cook slowly for another 5 minutes or so. Season to taste with Salt and ground black pepper. Chill this mixture, about 1 hour
3 – Once all components are cold, mix rice, fruit mixture, green onions, and dressing. Season to taste with kosher salt and white pepper.
Makes 8 servings.
https://www.cooksrecipes.com/salad/wild_rice_salad_with_pecans_and_preserved_fruits_recipe.html

It’s Chili, Chowder, or Stew Saturday – Wild Rice Soup

January 18, 2020 at 6:02 AM | Posted in Diabetes Self Management, It's Chili Soups or Stews Saturday, rice, Soups | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Wild Rice Soup. I love Wild Rice and here’s the perfect recipe to use for Wild Rice, Wild Rice Soup. Made using Olive Oil, Onion, Celery, Carrots, Flour, Reduced Sodium Chicken Broth, Wild Rice, Ham, Almonds, Turmeric, Skim Milk, and Dry White Table Wine. Put it all together and the Soup is on! You can find this recipe at the Diabetes Self Management website where you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes Management Tips, Diabetes News and more! You can also subscribe to one of my favorite Magazines, the Diabetes Self Management Magazine. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Wild Rice Soup
Preparation time: 15 minutes. Cooking time: 1 hour, including rice cooking time.

Ingredients
1 tablespoon olive oil
1 cup minced onion
1 cup minced celery
1 cup grated carrots
1/2 cup flour
4 cups reduced-sodium chicken broth
2 cups cooked wild rice*
1/3 cup ham, chopped
3 tablespoons chopped slivered almonds
1 teaspoon turmeric
1 cup evaporated skim milk
2 tablespoons dry white table wine

Directions
Heat the olive oil in a large pan over medium heat. Sauté the onion, celery, and carrots until tender. Whisk the flour into the broth until there are no lumps. Add the broth to the sautéed vegetables and cook over medium to high heat, stirring constantly. Boil for one minute or until the mixture has thickened. Reduce heat and stir in rice, ham, almonds, and turmeric. Simmer for about 5 minutes. Add the evaporated skim milk and wine, then heat to desired serving temperature.

* To make 2 cups of cooked wild rice, combine 1/2 cup wild rice with 1 1/2 cups water in a saucepan. Bring to a boil, stir once, then cover and simmer over low heat until the water is absorbed and the rice is fluffy, about 45 minutes.

Yield: 5 servings.

Serving size: about 1 1/2 cups.

Nutrition Facts Per Serving:
Calories: 240 calories, Carbohydrates: 36 g, Protein: 12 g, Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 5 mg, Sodium: 640 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/wild-rice-soup/

 

 

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Jennie – O Turkey Recipe of the Week – Turkey Wild Rice Casserole

December 27, 2019 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 Turkey Wild Rice Casserole. Made using JENNIE-O® Extra Lean Oven Roasted Turkey Breast along with Sautéed Mushrooms, Wild Rice and Water Chestnuts. You can find this Classic Casserole Dish along with all the other Delicious and Healthy Recipes at the Jennie- O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Turkey Wild Rice Casserole

A classic casserole recipe for fans of comfort food. Sautéed mushrooms, wild rice and water chestnuts baked into a hearty, lean dinner. Only 320 calories per serving!

INGREDIENTS

2 cups sliced mushrooms
¼ cup butter
6 tablespoons flour
2 chicken flavored instant bouillon cubes
1 cup water
1 (12-ounce) can evaporated milk
4 cups cubed JENNIE-O® Extra Lean Oven Roasted Turkey Breast
1 cup uncooked wild rice
1 (8-ounce) can sliced water chestnuts, drained
½ cup almonds, sliced

DIRECTIONS

1 – Heat oven to 350°F. In skillet, saute mushrooms in butter until tender. Blend in flour, bouillon cubes and water. Stir in evaporated milk. Cook over medium heat, stirring constantly, until mixture comes to boil.
2 – Add cubed turkey, wild rice and water chestnuts. Pour mixture into buttered baking dish. Sprinkle top with almonds. Cover. Bake 30 minutes. Uncover. Bake 30 minutes or longer until hot and bubbly.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories 320
Protein 26g
Carbohydrates 25g
Fiber 2g
Sugars 9g
Fat 13g
Cholesterol 60mg
Sodium 800mg
Saturated Fa t5g
https://www.jennieo.com/recipes/59-turkey-wild-rice-casserole

It’s Chili, Chowder, or Stew Saturday – Easy Chicken, Spinach, and Wild Rice Soup

April 13, 2019 at 6:02 AM | Posted in Diabetes Self Management, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Easy Chicken, Spinach, and Wild Rice Soup. Rotisserie Chicken, Chicken Broth, Wild Rice, and Baby Spinach are just some of the ingredients that make up this week’s recipe! The recipe is from another one of my favorite sites, the Diabetes Self Management website. At the site you’ll find a fantastic selection of Diabetic Friendly Recipes along with Diabetes Management Tips, Diabetes News, and more. Check it out today! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Easy Chicken, Spinach, and Wild Rice Soup
Ingredients
1 can (about 14 ounces) reduced-sodium chicken broth
1 3/4 cups chopped carrots
2 cans (10 3/4 ounces each) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
2 cups cooked wild rice
1 teaspoon dried thyme
1/4 teaspoon dried sage
1/4 teaspoon black pepper
2 cups coarsely chopped baby spinach
1 1/2 cups chopped cooked chicken*
1/2 cup fat-free half-and-half or fat-free (skim) milk

Directions
1 – Bring broth to a boil in large saucepan over medium-high heat. Add carrots; cook 10 minutes.

2 – Add soup, rice, thyme, sage, and pepper to saucepan; bring to a boil. Stir in spinach, chicken, and half-and-half; cook and stir 2 minutes or until heated through.

*Note. Half of a rotisserie chicken will yield about 1 1/2 cups of cooked meat.

Yield: 6 to 7 servings.

Serving size: 1 cup.

Nutrition Facts Per Serving:
Calories: 256 calories, Carbohydrates: 28 g, Protein: 22 g, Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 62 mg, Sodium: 624 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/easy-chicken-spinach-and-wild-rice-soup/

“Meatless Monday” Recipe of the Week – Wild Rice Arugula Salad with Maple Glazed Acorn Squash

July 2, 2018 at 5:01 AM | Posted in Meatless Monday, PBS | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week – Wild Rice Arugula Salad with Maple Glazed Acorn Squash. I found this one on many web sites and I’m going with the one from the PBS Recipe web site. The Maple Glazed Acorn Squash and Rice had me sold on the dish! You can find this recipe at the PBS/Recipe website. At the PBS site they have an incredible selection of recipes from all cuisines. So check it out today and don’t forget to Support your local PBS Network! So enjoy and Eat Healthy in 2018! http://www.pbs.org/food/recipes/

Wild Rice Arugula Salad with Maple Glazed Acorn Squash
Combine wild rice, maple glazed acorn squash, pomegranate and goat cheese.

Ingredients
For the Acorn Squash:
1 small acorn squash, halved, cut into 1/4-inch slices and seeds discarded
1 teaspoon maple syrup
Salt
For the Rice:
1/2 cup wild rice
1 1/4 cup water
Pinch of salt
1 teaspoon olive oil
For the Dressing:
1 tablespoon olive oil
Juice from 1 lemon
1 garlic clove, minced
Salt
Freshly ground pepper
For the Assembly:
3 ounces baby or regular arugula
2 tablespoons minced fresh Italian parsley
Seeds from 1/4 pomegranate
1 ounce goat cheese, crumbled

Directions
1 – Preheat your oven to 350 degrees F. On a parchment-lined baking sheet, spread out the slices of acorn squash. Brush both sides of the slices with maple syrup and sprinkle with a few pinches of salt. Transfer to the oven to roast for 20 to 25 minutes, until the squash is tender with a fork. The cook time may depend on the size of your squash so just be sure to check on it.
2 – Meanwhile, in a small saucepan, set over medium heat, combine the rice, water, salt and olive oil. Bring the mixture to an aggressive simmer and then immediately lower to a gentle simmer and cover. Cook the rice until water is evaporated and until the texture is tender, about 10 to 15 minutes. Wild rice depends on the type you end up buying; I’d recommend following the instructions on the back of the bag (it most likely will be similar to these instructions but may vary slightly).
3 – In a small bowl, whisk the dressing ingredients together, along with a few pinches of salt and a few turns of freshly ground pepper.
4 – At this point, you can store all of the components separately and toss everything together before serving. If you want to assemble now, toss the arugula and Italian parsley with the dressing, being sure the leaves are thoroughly coated with the dressing. Add the rice and toss once more. Arrange the slices of acorn squash and top with the pomegranate seeds and goat cheese crumbles.
http://www.pbs.org/food/recipes/wild-rice-arugula-salad-maple-glazed-acorn-squash/

Turkey Wild Rice Casserole

November 17, 2017 at 5:36 AM | Posted in Jennie-O Turkey Products | Leave a comment
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Passing along another Delicious Dinner Recipe from Jennie – O, Turkey Wild Rice Casserole. Made using JENNIE-O® Extra Lean Oven Roasted Turkey Breast along with Sautéed Mushrooms, Wild Rice and Water Chestnuts. You can find this Classic Casserole Dish along with all the Delicious and Healthy Recipes at the Jennie- O Turkey website. Enjoy and Make the SWITCH! https://www.jennieo.com/

 

Turkey Wild Rice Casserole

A classic casserole recipe for fans of comfort food. Sautéed mushrooms, wild rice and water chestnuts baked into a hearty, lean dinner. Only 320 calories per serving!

INGREDIENTS

2 cups sliced mushrooms
¼ cup butter
6 tablespoons flour
2 chicken flavored instant bouillon cubes
1 cup water
1 (12-ounce) can evaporated milk
4 cups cubed JENNIE-O® Extra Lean Oven Roasted Turkey Breast
1 cup uncooked wild rice
1 (8-ounce) can sliced water chestnuts, drained
½ cup almonds, sliced
DIRECTIONS

1 – Heat oven to 350°F. In skillet, saute mushrooms in butter until tender. Blend in flour, bouillon cubes and water. Stir in evaporated milk. Cook over medium heat, stirring constantly, until mixture comes to boil.
2 – Add cubed turkey, wild rice and water chestnuts. Pour mixture into buttered baking dish. Sprinkle top with almonds. Cover. Bake 30 minutes. Uncover. Bake 30 minutes or longer until hot and bubbly.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories 320
Protein 26g
Carbohydrates 25g
Fiber 2g
Sugars 9g
Fat 13g
Cholesterol 60mg
Sodium 800mg
Saturated Fa t5g
https://www.jennieo.com/recipes/59-turkey-wild-rice-casserole

Leftovers: Creamy Wild Rice, Chicken, and Mushroom Soup w/ Baked Multi Grain Bread

November 5, 2017 at 5:53 PM | Posted in Bear Creek Products, chicken, mushrooms, Uncategorized | Leave a comment
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Today’s Menu: Leftovers: Creamy Wild Rice, Chicken, and Mushroom Soup w/ Baked Multi Grain Bread

 

 

It’s been one sleepless and painful night and day. I have been suffering through some extremely painful Phantom Pains. It’s so frustrating because there is nothing you can do to stop them. There’s methods and medicine you can do or take that may work about 5% of the time but for the most part the only thing you can do is try to fight through them. I think I might have got about an hours worth of sleep overnight but that was it. I had nothing for Breakfast but a cup of Bigelow Decaf Green Tea. I went to McDonald’s to pick up Breakfast for Mom and Dad and I went back to bed for most of the Day. The Phantom Pains lessened around 2:00 this afternoon, finally. I’m hoping for a better night tonight! Thank goodness for leftovers, I reheated the Creamy Wild Rice, Chicken, and Mushroom Soup w/ Baked Multi Grain Bread. I’ve left the original post from yesterday below. Take care everyone.

 

I had purchased a bag of Bear Creek Creamy Wild Rice Soup Mix at Walmart a while back. So what better day to try it than a Fall day in November. The package contains the Soup Mix which is loaded with Long Grain Wild Rice. I’ll be adding 8 cups of Water, Pulled Chicken, and sliced Mushrooms. You can already tell this has the makings of one Hearty Comfort Food Soup!

 

 

 

For the Pulled Chicken; Yesterday I purchased a Kroger Simple Truth Rotisserie Whole Chicken. I pulled all the meat and put it in a sealable plastic container, which I put in the fridge to store until needed. I also purchased a small container of Mini Bella Mushrooms, from Meijer, that I sliced up.

 

 

 

 

To prepare the Soup; I brought 8 cups of water to a rolling boil. Whisked in Soup Mix. Reduce heat to medium and simmer uncovered 10 minutes, stirring occasionally. Sea Salt and Pepper to taste. When the Soup was ready I then added 1 cup of the Pulled Chicken and 1 cup of the sliced Mushrooms. Stirred until well blended, and served. One excellent Soup! The Soup came out smooth and creamy and the Long Grain Rice, Chicken, and Mushrooms worked perfect. Hearty and Delicious! I also baked a loaf La Brea Multi Grain Bread. For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

Bear Creek Country Kitchens: Soup Mix Creamy Wild Rice

Deliciously smooth and creamy, and loaded with hearty long-grain wild rice.
High in the Heber Valley of the Wasatch Mountains, Bear Creek Country Kitchens began with one goal in mind: Deliver great hearty homestyle dishes that the whole family will enjoy. Combining high quality hearty ingredients with our special blend of spices, our soups are delicious, yet easy to prepare. Just add water and in minutes you can serve “homemade” soups that will satisfy every appetite.

Creamy Wild Rice
A Bear Creek® soup to get wild about. Smooth and creamy, it’s loaded with hearty long-grain wild rice and graced with carrots, celery, tomatoes, herbs and spices.

Yields about 8 one-cup servings.
Try adding chicken and sliced mushrooms for variety
* Just add water
* Makes 1/2 gallon
* Wild rice soup mix cooks in 15 minutes

Instruction
1 – Directions: Bring 8 cups of water to a rolling boil. Whisk in soup mix. Reduce heat to medium and simmer uncovered 10 minutes, stirring occasionally. Salt and pepper to taste. Yields about 8 one cup servings.
2 – Store in a cool dry place.

Creamy Wild Rice, Chicken, and Mushroom Soup w/ Baked Multi Grain Bread

November 4, 2017 at 5:04 PM | Posted in Bear Creek Products, chicken, mushrooms | Leave a comment
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Today’s Menu: Creamy Wild Rice, Chicken, and Mushroom Soup w/ Baked Multi Grain Bread

 

 

 

Toasted a Healthy Life Whole Grain English Muffin for Breakfast this morning. I topped with some Smucker’s Sugarless Blackberry Jam and served it with a cup of Bigelow Decaf Green Tea. Sort of foggy out this morning. It was cloudy all day and a high of 64 degrees. So it was a god day to stay in and clean the house, vacuum and dusted. Also gave the wooden floor area a good cleaning. After Lunch I got the leaf blower out and cleaned off the deck and driveway areas. Some of the trees this year in the neighborhood are beautiful! Orange, Yellow, Red, leaves and they look incredible as the sun is setting and hitting them just right. Had everything done by the afternoon and watched some College Football. For Dinner tonight a Comfort Food Dinner, Creamy Wild Rice, Chicken, and Mushroom Soup w/ Baked Multi Grain Bread.

 

I had purchased a bag of Bear Creek Creamy Wild Rice Soup Mix at Walmart a while back. So what better day to try it than a Fall day in November. The package contains the Soup Mix which is loaded with Long Grain Wild Rice. I’ll be adding 8 cups of Water, Pulled Chicken, and sliced Mushrooms. You can already tell this has the makings of one Hearty Comfort Food Soup!

 

 

 

For the Pulled Chicken; Yesterday I purchased a Kroger Simple Truth Rotisserie Whole Chicken. I pulled all the meat and put it in a sealable plastic container, which I put in the fridge to store until needed. I also purchased a small container of Mini Bella Mushrooms, from Meijer, that I sliced up.

 

 

 

 

To prepare the Soup; I brought 8 cups of water to a rolling boil. Whisked in Soup Mix. Reduce heat to medium and simmer uncovered 10 minutes, stirring occasionally. Sea Salt and Pepper to taste. When the Soup was ready I then added 1 cup of the Pulled Chicken and 1 cup of the sliced Mushrooms. Stirred until well blended, and served. One excellent Soup! The Soup came out smooth and creamy and the Long Grain Rice, Chicken, and Mushrooms worked perfect. Hearty and Delicious! I also baked a loaf La Brea Multi Grain Bread. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn along with a Coke Zero to drink.

 

 

Bear Creek Country Kitchens: Soup Mix Creamy Wild Rice

Deliciously smooth and creamy, and loaded with hearty long-grain wild rice.
High in the Heber Valley of the Wasatch Mountains, Bear Creek Country Kitchens began with one goal in mind: Deliver great hearty homestyle dishes that the whole family will enjoy. Combining high quality hearty ingredients with our special blend of spices, our soups are delicious, yet easy to prepare. Just add water and in minutes you can serve “homemade” soups that will satisfy every appetite.

Creamy Wild Rice
A Bear Creek® soup to get wild about. Smooth and creamy, it’s loaded with hearty long-grain wild rice and graced with carrots, celery, tomatoes, herbs and spices.

Yields about 8 one-cup servings.
Try adding chicken and sliced mushrooms for variety
* Just add water
* Makes 1/2 gallon
* Wild rice soup mix cooks in 15 minutes
Instruction
1 – Directions: Bring 8 cups of water to a rolling boil. Whisk in soup mix. Reduce heat to medium and simmer uncovered 10 minutes, stirring occasionally. Salt and pepper to taste. Yields about 8 one cup servings.
2 – Store in a cool dry place.

Soup Special of the Day!……..Chicken and Wild Rice Soup

September 24, 2017 at 5:23 AM | Posted in soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is – Chicken and Wild Rice Soup. Thank you to Franks for passing this recipe along. Enjoy and Eat Healthy!

Chicken and Wild Rice Soup
Recipe Ingredients:

1 (6-ounce) box long-grain and wild rice mix, prepared according to package directions
1 tablespoon extra light olive oil
2 (about 8 ounces total) boneless, skinless chicken breast halves, chopped
1 cup thinly sliced carrot
2 cups (8 ounces) sliced fresh mushrooms
1 1/4 cups (1 medium) chopped onion
2 cloves garlic, finely chopped
3 3/4 cups chicken broth, (two 14.5-ounce cans)
1/2 teaspoon dried tarragon, crushed
1/4 teaspoon dried thyme, crushed
1 teaspoon dried parsley flakes
1/4 teaspoon sea salt
1/8 teaspoon ground black pepper
1 (12-ounce) can Nestle Carnation Evaporated Milk
2 tablespoons cornstarch
2 tablespoons dry white wine
Green onions

Cooking Directions:

1 – Heat oil in large saucepan. Add chicken, carrots, mushrooms, onion and garlic; cook, stirring occasionally, until vegetables are tender and chicken is no longer pink.
2 – Add rice, broth, tarragon, thyme, parsley flakes; bring to a boil over medium-high heat.
3 – Combine small amount of evaporated milk and cornstarch in small bowl; stir until smooth. Add to saucepan with remaining evaporated milk and wine. Cook, stirring occasionally, until soup is thickened.
4 – Garnish with Green Onions
Makes 6 servings.

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