“Meatless Monday” Recipe of the Week – Roasted Vegetable Sandwiches

June 14, 2021 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday, vegetables | 2 Comments
Tags: , , , , , , , , , , , , , ,

This week’s “Meatless Monday” Recipe of the Week is – Roasted Vegetable Sandwiches. To make this week’s recipe you’ll be needing Zucchini, Purple Onion, Mushrooms, Artichoke Hearts, Salad Dressing, Roasted Red Peppers, Cooking Spray, French Rolls, and Sliced Smoked Provolone Cheese. No Meat Needed! 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 2021! https://www.diabetesselfmanagement.com/

Roasted Vegetable Sandwiches
Trying a vegetarian approach, or just looking for a meal for Meatless Mondays? These hearty veggie heroes are the perfect centerpiece to a meat-free meal!

Ingredients
Preparation time: 30 minutes
Marinating time: 1 hour
Cooking time: 16–22 minutes.

2 zucchini (about 8 inches long), cut diagonally into 1/4-inch-thick slices
1/2 large purple onion, cut into 1/4-inch-thick slices and separated into rings
4 ounces mushrooms, thickly sliced
1/2 14-ounce can artichoke hearts, drained and quartered
1/2 cup bottled balsamic vinaigrette salad dressing
1 jar (7 ounces) roasted red peppers, drained
Cooking spray
9 (2-ounce) French rolls
9 (3/4-ounce) slices smoked provolone cheese

Directions
Yield: 9 sandwiches
Serving size: 1 sandwich

1 – Place zucchini slices, onion rings, mushroom slices, and quartered artichoke hearts into a bowl. Drizzle with balsamic vinaigrette and toss to coat vegetables well. Let mixture stand at room temperature 1 hour, stirring occasionally. Gently toss in red peppers to coat with dressing. Drain vegetables and discard remaining dressing.

2 – Preheat oven to 450°F. Spread out vegetables in a 9″ x 13″ pan coated with cooking spray. Roast vegetables for 15–20 minutes, or until tender when pierced with a fork; carefully stir halfway through cooking. Warm French rolls. Split rolls and place the bottoms on a baking sheet. Drain liquid off vegetables. Spoon about 1/2 cup vegetables on the bottom of each roll. Top each with a slice of provolone cheese and the other half of the roll. Return to the oven for 1–2 minutes, or until cheese melts.

Nutrition Information:
Calories: 282 calories, Carbohydrates: 36 g, Protein: 12 g, Fat: 10 g, Saturated Fat: 5 g, Sodium: 710 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/roasted-vegetable-sandwiches/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* 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
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

“Meatless Monday” Recipe of the Week – Italian Pasta Soup with Fennel

June 7, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Meatless Monday | Leave a comment
Tags: , , , , , , , , , , , , , , , , ,

This week’s “Meatless Monday” Recipe of the Week is Italian Pasta Soup with Fennel. To make this week’s Recipe you’ll be needing Olive Oil, Fennel Bulb, Garlic, Vegetable Broth, Shell Pasta, Zucchini, ) Italian-Seasoned Diced Tomatoes, Parmesan Cheese, Fresh Basil, and Black Pepper. The Soup is 126 calories and 15 net 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 2021! https://www.diabetesselfmanagement.com/

Italian Pasta Soup With Fennel
Jam-packed with shell pasta and veggies, this light, broth-based soup is perfect for a transitioning from winter to spring. And with only about 20 minutes of preparation time, it’s an easy way to quickly quench a craving for home cooking.

Ingredients
1 tablespoon olive oil
1 small fennel bulb, trimmed and chopped into 1/4-inch pieces (1 1/2 cups)
4 cloves garlic, minced
3 cups vegetable broth
1 cup uncooked small shell pasta
1 medium zucchini or yellow summer squash, cut into 1/2-inch chunks
1 can (about 14 ounces) Italian-seasoned diced tomatoes
1/4 cup grated Romano or Parmesan cheese
1/4 cup chopped fresh basil
Dash black pepper (optional)

Directions
Yield: 6 servings.
Serving size: 1 cup.

1 – Heat oil in large saucepan over medium heat. Add fennel; cook and stir 5 minutes. Add garlic; cook and stir 30 seconds. Add broth and pasta; bring to a boil over high heat. Reduce heat; simmer 5 minutes. Stir in zucchini; simmer 5 to 7 minutes or until pasta and vegetables are tender.

2 – Stir in tomatoes; heat through. Ladle into shallow bowls; top with cheese, basil, and black pepper, if desired.

Nutrition Facts Per Serving:
Calories: 126 calories, Carbohydrates: 17 g, Protein: 5 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 3 mg, Sodium: 430 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/italian-pasta-soup-with-fennel/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* 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
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

Wild Idea Buffalo Recipe of the Week -BUFFALO PASTRAMI and ZUCCHINI LINGUINI

June 2, 2021 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: , , , , , , , , , ,

This week’s Wild Idea Buffalo Recipe of the Week is Buffalo Pastrami and Zucchini Linguine. Can it get much healthier, Buffalo Pastrami and Zucchini Linguine! It uses Wild Idea Buffalo Pastrami, Linguini, Water, Zucchini, Basil Pesto, Cherry Tomatoes, and Grated Parmesan. You can find this recipe and purchase the Wild Idea Buffalo Pastrami along with all the other Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2021! https://wildideabuffalo.com/

BUFFALO PASTRAMI and ZUCCHINI LINGUINI
A summertime favorite that’s simply delicious!

Ingredients:

1/4 lb. Wild Idea Buffalo Pastrami, julienned
4 oz, linguini, cooked al dente
(reserve 1 cup pasta water)
1 medium sized zucchini
4 Tb. basil pesto
1/2 cup cherry or pear tomatoes
grated parmesan
Cooking Directions:

1 – Prepare Buffalo Pastrami and linguini as suggested. Using vegetable peeler, peel zucchini in flat ribbons and then slice ribbons in half, lengthways.
2 – In heavy bottomed pot, bring 1/2 cup of pasta water to gentle boil.
3 – Add zucchini and cook for two minutes. Remove zucchini from water and set aside.
4 – Add prepared pasta to pot, adding more pasta water if necessary. Cover and let heat through, about 2 minutes.
5 – Add basil pesto and toss lightly.
6 – Add zucchini back to pot and julienned pastrami. Gently toss together. Cover and let heat for an addition minute or two.
7 – Using large fork, twist pasta into desired serving and transfer to pasta dish. Garnish with tomatoes, and sprinkle with parmesan. Season with a pinch of salt and a twist of fresh cracked pepper.
Simply Delicious! You might also like my recipe for a Zucchini Salad, found in the “Various Recipe” section.
https://wildideabuffalo.com/blogs/recipes/93465857-buffalo-pastrami-zucchini-linguini

 

 

BUFFALO PASTRAMI
We are excited to reintroduce our Buffalo Pastrami. Loaded with flavor and super tender, our Buffalo Pastrami will change the way you think of this old classic. Guaranteed to make the best Rueben Sandwich you’ve ever had!

Pastrami comes pre-sliced in a 4 oz. or 8 oz. package.

Buffalo Pastrami & Zucchini Linguini
Buffalo Pastrami and Peach Sandwiches with Orange Aioli
Ingredients: 100% Grass-fed Buffalo,Water Sea Salt. Organic: Pure Cane Sugar, Black Pepper. Cultured Celery Powder, Garlic Juice, Organic Coriander

*All products are made without the use of added nitrites or nitrates, except for those naturally occurring in sea salt and celery powder.
https://wildideabuffalo.com/collections/charcuterie/products/8-oz-buffalo-pastrami

Farmers Market Enchiladas

May 17, 2021 at 12:39 PM | Posted in Enchiladas | Leave a comment
Tags: , , , , , , , , , , , ,

I came across this at my favorite site, Taste of Home, and I just had to pass it along!

Farmers Market Enchiladas
These vegetarian enchiladas use a lot of garden favorites in a quick weeknight meal. Feel free to substitute whatever vegetables you have from your garden—yellow summer squash, eggplant and corn all taste great here, too. – Elisabeth Larsen, Pleasant Grv., Utah

Ingredients
3 medium zucchini, quartered lengthwise and sliced
1 poblano pepper, seeded and chopped
8 ounces sliced fresh mushrooms
8 ounces cherry tomatoes
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 cups shredded Monterey Jack cheese
1 cup crumbled queso fresco or feta cheese, divided
1/2 cup minced fresh cilantro, divided
2 tablespoons lime juice
14 corn tortillas (6 inches), warmed
1 can (15 ounces) enchilada sauce

Directions
1 – Preheat oven to 400°. In a large bowl, combine zucchini, poblano, mushrooms and tomatoes; drizzle with oil and sprinkle with cumin, salt and cayenne. Toss to coat. Divide vegetable mixture between 2 lightly greased 15x10x1-in. baking pans. Roast 15 minutes; rotate pans top to bottom. Roast an additional 10 minutes or until vegetables are tender. Return to bowl and cool slightly.
2 – Stir in Monterey Jack cheese, 1/2 cup queso fresco, 1/4 cup cilantro and lime juice. Place a scant 1/2 cup vegetable mixture off center on each tortilla. Roll up and place in a greased 13×9-in. baking dish, seam side down. Top with enchilada sauce; sprinkle with remaining queso fresco.
3 – Bake, uncovered, until enchiladas are heated through and cheese is melted, about 20 minutes. Top with remaining cilantro.

Test Kitchen tips
* Roasting the veggies before making the enchiladas takes extra time, but it adds so much flavor! Don’t skip it.
* Poblano peppers are mild and great for stuffing, since they have thick walls. Anaheim or bell peppers are good substitutes.
Nutrition Facts
2 enchiladas: 346 calories, 17g fat (9g saturated fat), 40mg cholesterol, 780mg sodium, 33g carbohydrate (5g sugars, 5g fiber), 18g protein.
https://www.tasteofhome.com/recipes/farmers-market-enchiladas/

“Meatless Monday” Recipe of the Week – Zucchini-Tomato Frittata

May 17, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Meatless Monday | Leave a comment
Tags: , , , , , , , , , , , , , , ,

This week’s “Meatless Monday” Recipe of the Week is a Zucchini-Tomato Frittata. To make this week’s recipe some of the ingredients you’ll be needing are Zucchini, Broccoli Florets, Eggs, Egg Whites, Low Fat Cottage Cheese, Spices and more! The Dish is 160 calories and 10 net 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 2021! https://www.diabetesselfmanagement.com/

Zucchini-Tomato Frittata
Jam-packed with veggies, including zucchini, tomato, broccoli, onion and bell peppers, this low-carb egg dish is a nutrient-rich way to start your day!

Ingredients

Nonstick olive oil-flavored cooking spray

1 cup sliced zucchini

1 cup broccoli florets

1 cup diced red or yellow bell pepper

3 whole eggs, lightly beaten*

5 egg whites, lightly beaten*

1/2 cup 1% low-fat cottage cheese

1/2 cup rehydrated sun-dried tomatoes (1 ounce dry), coarsely chopped**

1/4 cup chopped green onions with tops

1/4 cup chopped fresh basil

1/8 teaspoon ground red pepper

2 tablespoons grated parmesan cheese

Paprika (optional)

Directions
Yield: 4 servings
Serving size: 1 frittata wedge

1. Preheat broiler. Spray 10-inch ovenproof skillet with cooking spray. Place zucchini, broccoli and bell pepper in skillet; cook and stir over high heat 3 to 4 minutes, or until crisp-tender.

2. Combine whole eggs, egg whites, cottage cheese, tomatoes, onions, basil and ground red pepper in medium bowl; mix well. Pour egg mixture over vegetables in skillet. Cook, uncovered, gently lifting sides of frittata so uncooked egg flows underneath. Cook 7 to 8 minutes, or until frittata is almost firm and golden brown on bottom. Remove from heat. Sprinkle with parmesan.

3. Broil about 5 inches from heat 3 to 5 minutes, or until golden brown on surface. Garnish with paprika, if desired. Cut into 4 wedges. Serve immediately.

*Note: Or, substitute with cholesterol-free egg substitute to equal 6 large eggs.

**Note: To rehydrate sun-dried tomatoes, pour 1 cup boiling water over tomatoes in small bowl. Let soak 5 to 10 minutes, or until softened; drain well.

Nutrition Information:
Calories: 160 calories, Carbohydrates: 13 g, Protein: 16 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 163 mg, Sodium: 305 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/breakfast/zucchini-tomato-frittata/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* 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
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

Healthy Cream Cheese Recipes

April 22, 2021 at 6:01 AM | Posted in Eating Well | Leave a comment
Tags: , , , , , , , , , , , , , , , ,

From the EatingWell Website and Magazine it’s Healthy Cream Cheese Recipes. Find some Delicious and Healthy Cream Cheese Recipes with recipes including 20-Minute Creamy Italian Chicken Skillet, Carrot Cake Cheesecake, and Smoked Salmon and Cream Cheese Omelet. Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2021! http://www.eatingwell.com/

Healthy Cream Cheese Recipes

Find healthy, delicious cream cheese recipes from the food and nutrition experts at EatingWell.

20-Minute Creamy Italian Chicken Skillet
Chicken cutlets cook quickly and are highlighted with a creamy sauce made with tomatoes, zucchini and Italian seasoning. This recipe is sure to become a new weeknight favorite the whole family will love. Serve it with whole-wheat pasta or rice to make it a meal………

Carrot Cake Cheesecake
This orange-scented carrot cake cheesecake has a wonderfully moist and flavorful carrot cake shell which holds the creamy cheesecake portion. The swirl effect of dollops of cheesecake batter is a fun and festive way to round out this rich dessert………..

Smoked Salmon and Cream Cheese Omelet
The key to this healthy omelet recipe is cooking the eggs over low heat so the curds set up nice and soft. A splash of milk in the eggs is added insurance to keep the omelet from turning rubbery……………

* Click the lnk below to get all the Healthy Cream Cheese Recipes
https://www.eatingwell.com/recipes/21595/ingredients/dairy/cheese/cream/

Appetizer of the Week – BEEF AND ZUCCHINI APPETIZER MEATBALLS

April 17, 2021 at 6:02 AM | Posted in Appetizer of the Week, Appetizers | Leave a comment
Tags: , , , , , , , , , , , ,

This week’s Appetizer of the Week is – BEEF AND ZUCCHINI APPETIZER MEATBALLS. A combination of Ground Beef and Grated Zucchini along with Salt and Pepper make up these Meatballs. 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/

BEEF AND ZUCCHINI APPETIZER MEATBALLS
Here’s an interesting combination for a meatball. This simple recipe is surprisingly great – and a real crowd-pleaser at parties and holiday get-togethers. It is also keto diet friendly.

NOTES:
Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160F. Color is not a reliable indicator of Ground Beef doneness.

Recipe Yield: 4 servings.

Ingredients

1 lb Ground Beef (93% or leaner)
1 cup grated zucchini
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

1 – Preheat oven to 400F.
2 – Combine all ingredients in medium bowl, mixing lightly, but thoroughly.
3 – Shape into 24 meatballs.
4 – Place meatballs, 1-inch apart, on rack in aluminum foil lined broiler pan.
5 – Bake in 400F oven 22 to 25 minutes or until instant-read thermometer inserted into center of meatball registers 160F.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 163
Fat: 8 grams
Unsaturated Fat: 3 grams
Saturated Fat: 3 grams
Fiber: 0.3 grams
Sodium: 225 milligrams
Cholesterol: 75 milligrams
Protein: 23 grams
Carbohydrates: 1 grams
https://diabeticgourmet.com/diabetic-recipe/beef-and-zucchini-appetizer-meatballs

Kitchen Hint of the Day!

March 20, 2021 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
Tags: , , , , , , , , ,

Zucchini buying and storage hints………….

Look for squash that’s small just 6- to 8-inches in length and still relatively thin. The zucchini should feel heavy for its size. The skin should be dark green and smooth and free of blemishes. If the skin looks slightly shriveled, it probably hasn’t been freshly picked.

To store zucchini in the fridge, keep the squash whole, dry and unwashed. Store them in a plastic or paper bag with one end open to encourage air circulation, and pop them in the refrigerator crisper drawer. They’ll keep there for 1 to 2 weeks, though you’ll probably see the skin start to shrivel over time.

Appetizer of the Week – Chunky Grilled Vegetable Guacamole

March 13, 2021 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, CooksRecipes | Leave a comment
Tags: , , , , , , , , , , , , , ,

This week’s Appetizer of the Week is Chunky Grilled Vegetable Guacamole. To make this week’s recipe you’ll be needing Canola Oil, Zucchini, Red Bell Pepper, Avocado, Red Onion, Lime, and Cilantro. There’s 80 calories and 2 net carbs per serving. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Chunky Grilled Vegetable Guacamole
The best thing to say about this recipe is… — yum! Enjoy this delicious guacamole as a snack or appetizer with whole grain tortillas. It’’s also nice as a side to grilled fish, chicken or any Mexican dish.

Recipe Ingredients:
2 tablespoons canola oil – divided use (plus more for the grill)
1 small zucchini, cut lengthwise in 3 long strips
1 red bell pepper, cored, seeds removed, sliced in half
1 just ripe avocado, peeled, sliced in half
1/2 small red onion, sliced in half
Juice of 1 lime
1/4 cup cilantro, minced

Cooking Directions:
1 – Prepare grill by brushing with canola oil. Preheat grill to medium-high.
2 – Lightly brush both sides of vegetables with 1 tablespoon of the canola oil. Place zucchini strips, bell pepper, avocado and onion halves on the grill for about 3 to 4 minutes per side.
3 – Remove from grill. Finely dice zucchini, pepper and onion. Place in large bowl. Add avocado and mash in.
4 – Stir in remaining canola oil, lime juice and cilantro. Refrigerate until serving.
Makes 8 (1/4 cup) servings.

Nutritional Information Per Serving (1/8 of recipe): Calories 80; Total Fat 7g; Saturated Fat 1g; Cholesterol 0mg; Sodium 0mg; Potassium 185mg; Carbohydrates 4g; Fiber 2g; Sugars 1g; Protein 1g.
https://www.cooksrecipes.com/appetizer/chunky_grilled_vegetable_guacamole_recipe.html

Fast-Paced Turkey Frittata

March 5, 2021 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
Tags: , , , , , , , , , , , ,

I have a recipe for a Fast-Paced Turkey Frittata. To make this recipe you’ll be needing Egg Substitute, Plain Low Fat Yogurt, Water, Dill Weed, JENNIE-O® DELI FAVORITES® Hickory Smoked Turkey Breast, Zucchini, Carrots, and Butter. The Frittata is 70 calories and 3 carbs per serving. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Stay Safe and Make the SWITCH in 2021! https://www.jennieo.com/

Fast-Paced Turkey Frittata
Egg-based recipes are the cornerstone of any good brunch, and this Fast-Paced Turkey Frittata takes the cake. Chock full of veggies and Hickory Smoked deli turkey, this gluten free recipe has 70 calories per serving!

Total Time – 30 Minutes
Serving Size – 4 Servings

Ingredients
1 ¼ – cup eggs substitute or 5 eggs
¼ – cup plain low-fat yogurt
2 – tablespoons water
¼ – teaspoon dried dill weed
4 – slices JENNIE-O® DELI FAVORITES® Hickory Smoked Turkey Breast, cut into 0.5-inch pieces
½ – cup shredded zucchini
¼ – cup shredded carrot
1 – tablespoon butter

Directions
1) In medium bowl, whisk eggs, yogurt, water and dill weed; set aside. In medium skillet over medium heat, cook turkey, zucchini and carrot in butter 2 to 3 minutes or until vegetables are tender.

2) Spread mixture evenly over bottom of skillet. Pour egg mixture into skillet. Reduce heat to medium. As eggs begin to set, run a spatula around the edge of the skillet, lifting egg mixture to allow uncooked portion to run underneath.

3) Cook 10 to 12 minutes or until eggs are set. Cut into 4 wedges.

Nutrition
Calories 70

Protein 8g

Carbohydrates 3g

Fiber 0g

Sugars 2g

Fat 3.5g

Cholesterol 20mg

Sodium 300mg

Saturated Fat 2g
https://www.jennieo.com/recipes/fast-paced-turkey-frittata/

Next Page »

Blog at WordPress.com.
Entries and comments feeds.

A Bee Bakes

Making the world a sweeter place.

Cooking at Clark Towers

Home cook experiments with recipes and shares with you

Detoxinista

Healthy Comfort Food Recipes

Liv Free(ly) Vegan Recipes

vegan baking and cooking

Grill Nation - Recipes, Grills and Grilling Products

Grilling recipes, grilling techniques, grilling products

My Kitchen Little

A Home Cook's Handbook

Skiwampus

Sometimes your life isn't what you expected

Living Abundantly

A lifestyle blog sharing recipes, travel stories, book reviews, and the daily life of me.

The Crazy Peanut

Easy and healthy recipes

Be Healthy!

What you need to know to Be Healthy today!

Soup's On with Schallock

Enjoy cooking in your kitchen with less processed food.

Sportsloverann

Food, Travel

Fitfoodieology

Affairs of life go fair with food, fitness and a healthy psychology.

the salty rhubarb

Easily adaptable recipes for home cooks

Living Healthy & Fit With Lady Robinson

Health and Fitness Is What The World Was Waiting For