It’s Chili, Chowder, or Stew Saturday – Chorizo and Potato Stew

April 4, 2020 at 6:02 AM | Posted in CooksRecipes, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday Recipe is a Chorizo and Potato Stew. Made using Pork Chorizo, Chunky Salsa, Water, Diced Tomatoes, Chicken Flavor Bouillon Cube, Diced Potatoes, Frozen Cut Green Beans, and Black Beans. The Stew is on! 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 recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Chorizo and Potato Stew
Serve this hearty stew on a cold, blustery day with hot corn muffins spread with honey and a cup of hot cocoa with a cinnamon stick for stirring.

Recipe Ingredients:
12 ounces pork chorizo, cooked, drained and crumbled
1 (16-ounce) jar chunky salsa
1 3/4 cups water
1 (14.5-ounce) can diced tomatoes, undrained
1 MAGGI Chicken Flavor Bouillon Cube
2 cups diced potatoes
2 cups frozen cut green beans, thawed
1 (15-ounce) can black beans, drained and rinsed

Suggested Toppings: sliced green onions, shredded cheddar cheese, NESTLÉ Media Crema or sour cream (optional)

Cooking Directions:
1 – Heat salsa, water, tomatoes and juice and bouillon in medium saucepan over medium-high heat, stirring occasionally, until gently boiling.
2 – Add potatoes. Cover; cook for 15 minutes.
3 – Add chorizo, green beans and black beans. Cook, stirring occasionally, for 10 minutes or until potatoes are tender.
4 – Top with desired toppings.
Makes 6 servings.
https://www.cooksrecipes.com/soup/chorizo_and_potato_stew_recipe.html

It’s Chili, Chowder, or Stew Saturday – Beefy Barley Mushroom Soup

March 28, 2020 at 6:02 AM | Posted in It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday Recipe is a Beefy Barley Mushroom Soup. Some of the ingredients you’ll be needing are Lean Stew Beef, Red Wine Carrots, Mushrooms, and more! 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/

Beefy Barley Mushroom Soup

Ingredients
Preparation time: 25 minutes
Cooking time: about 50 minutes.

Cooking spray
1 pound lean stew beef or trimmed, diced sirloin steak, cut into bite-size pieces
2 cups water plus 4 cups water
1/2 cup red wine (optional)
2 tablespoons reduced-calorie margarine
2 large carrots, diced
1 medium onion, finely diced
2 medium celery stalks, finely diced
8 ounces fresh mushrooms, sliced (porcini, shiitake, or gourmet blend are suggested)
3 cloves garlic, minced
4 cups 50% less sodium, fat-free beef broth
1 cup quick barley
1/8 teaspoon black pepper
1/2 teaspoon dried thyme
1/3 cup reduced-fat sour cream
1/4 cup chopped fresh parsley
Salt to taste (optional)

Directions

Yield: 11 cups

Serving size: 1 cup

1 – Coat a large, nonstick skillet with cooking spray, add meat, and brown over medium-high heat about 5–7 minutes. Add 2 cups water and the wine; simmer uncovered over medium heat while sautéing vegetables.

2 – In a large stockpot, melt margarine over medium heat. Add carrots, onion, celery, mushrooms, and garlic; sauté for 7–8 minutes or until onions are translucent. Add meat and cooking liquid to stockpot. Stir in broth, remaining 4 cups water, barley, black pepper, and thyme. Cover and simmer 30 minutes over medium heat, or until barley is soft; stir occasionally. Remove from heat and stir in sour cream, parsley, and salt (if desired). Serve. Reheats well.

Nutrition Information:
Calories: 178 calories, Carbohydrates: 19 g, Protein: 12 g, Fat: 6 g, Saturated Fat: 2 g, Sodium: 209 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/beefy-barley-mushroom-soup/

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It’s Chili, Chowder, or Stew Saturday – Barley and Sausage Gumbo

March 21, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, 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 Recipe is a Barley and Sausage Gumbo. Made using Onion, Green Bell Pepper, Okra, Celery, Garlic, Reduced Sodium Chiken Broth, No Salt Added Tomato Purée, Peral Barley, Dried Oregano, Salt, Red Pepper Flakes, and Low-Fat Chicken Andouille Sausages. One delicious Creole Dish! 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/

Barley and Sausage Gumbo
Celebrate Mardi Gras with this healthful twist on an authentic Creole gumbo dish!

Ingredients
1 small onion, chopped
1 large green bell pepper, chopped
1 cup frozen sliced okra
1 medium stalk celery, chopped
1 clove garlic, minced
1 cup reduced-sodium chicken broth
1 cup no-salt-added tomato purée
1/4 cup uncooked pearl barley
1 teaspoon dried oregano
1/4 teaspoon salt (optional)
1/8 teaspoon red pepper flakes
2 low-fat chicken andouille sausages (3 ounces each), sliced 1/2 inch thick

Directions
Yield:
4 servings

Serving size:
1 1/3-cup

Place onion, bell pepper, okra, celery, and garlic in slow cooker. Add chicken broth, tomato purée, barley, oregano, salt, if desired, and red pepper flakes; stir. Add sliced sausages. Cover; cook on LOW 5 to 6 hours.

Let stand 5 minutes before serving.

Nutrition Information:
Calories: 175 calories, Carbohydrates: 24 g, Protein: 12 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 31 mg, Sodium: 363 mg, Fiber: 6 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/barley-sausage-gumbo/

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It’s Chili, Chowder, or Stew Saturday – Oven Irish Stew

March 14, 2020 at 6:02 AM | Posted in CooksRecipes, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday Recipe is a Oven Irish Stew. Made using Lamb Stew Meat, Soy Sauce, Flour, Carrots, Onion, Celery, Irish Lager, Beef Flavor Bouillon Cubes, and Spices and Herbs. Fantastic Dish for the upcoming St. Pat’s Day! 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 recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Oven Irish Stew
A traditional favorite, this festive stew combines a medley of vegetables and seasonings with a hint of Irish lager — creating an explosion of flavor you can’t resist. Recipe can be prepared stove-top or in a slow-cooker.

Recipe Ingredients:
3 tablespoons lite soy sauce
3 tablespoons all-purpose flour
2 pounds lean beef or lamb stew meat
4 to 6 carrots, peeled and sliced or 2 cups peeled baby carrots
1 large onion, halved and thinly sliced
1 cup thinly sliced celery
3/4 cup Irish lager or beer
2 teaspoons MAGGI Instant Beef Flavor Bouillon or 2 MAGGI Beef Flavor Bouillon Cubes
1/4 teaspoon each dried marjoram and thyme leaves, rubbed between fingers to release flavor
1/2 cup chopped fresh flat-leaf parsley

Cooking Directions:

1 – Preheat oven to 325°F (160°C).

2 – Combine soy sauce and flour in large, oven-proof casserole dish or Dutch oven. Add beef or lamb; stir to coat. Stir in carrots, onion, celery, beer, bouillon, marjoram and thyme. Cover.

3 – Bake, stirring occasionally and checking for doneness near end of cook time, for 2 hours. If broth becomes too thick, add more beer, about 1/2 cup at a time. Alternatively, if stew is too thin, remove cover during last half hour. Stir in parsley before serving.

Makes 4 servings.

Stove-Top Method: over and cook over low heat, stirring occasionally, for 2 hours.

Slow-Cooker Method: Cook on HIGH, stirring occasionally, for 4 hours.

Nutritional Information Per Serving (1/4 of recipe): Calories: 360 Calories from Fat: 100 Total Fat: 11 g Saturated Fat: 4 g Cholesterol: 105 mg Sodium: 1010 mg Carbohydrates: 18 g Dietary Fiber: 3 g Sugars: 7 g Protein: 49 g.
https://www.cooksrecipes.com/soup/oven_irish_stew_recipe.html

It’s Chili, Chowder, or Stew Saturday – Black Bean and Chorizo Soup

March 7, 2020 at 7:02 AM | Posted in Diabetic Gourmet Magazine, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday Recipe is a Black Bean and Chorizo Soup. You take Black Beans, add Chorizo, plus all the other ingredients and you have this week’s recipe. The recipe is from the Diabetic Gourmet Magazine website, which is loaded with Diabetic Friendly Recipes, tips, and Diabetic news. Just an excellent site. Plus don’t forget to subscribe to the Diabetic Gourmet Magazine. Each issue is packed with delicious and healthy recipes. Enjoy and Eat Healthy! https://diabeticgourmet.com/

Black Bean and Chorizo Soup
This hearty Black bean soup will warm you up on a cold day.

Yield: 10 servings.
1/2 cup per serving.

Ingredients

1 Tbsp canola oil
1/2 onion, cubed
1 clove garlic, minced
1 tomato, deseeded and chopped
1 ancho chile, seeded, soaked in hot water
1 pasilla pepper, seeded, soaked in hot water
1 (19 oz) can black beans
1 bouquet garni (1 Tbsp each dried cilantro, oregano, marjoram wrapped in cheesecloth)*
1 lime, halved
4 cup chicken broth
2 Tbsp mezcal or tequila
Salt to taste
6 Tbsp chorizo, fried and crumbled
6 Tbsp low-fat buttermilk

*Bouquet garni is a bundle of herbs used to prepare soup, stock and various stews. The bouquet is boiled with other ingredients, but removed prior to consumption. To make the bouquet, use 1 Tbsp each of dried cilantro, oregano and marjoram and place in cheesecloth to form a bundle.

Directions

1 – In deep pan or pot, heat canola oil at high heat and add onion. Saute until brown and add garlic. Reduce heat to medium. Stir in tomatoes and peppers. Cook 15 minutes, stirring constantly to avoid burning.
2 – Combine black beans, bouquet garni, limes and broth with mixture. Cook 5 minutes. Add mezcal or tequila, salt and discard lime halves and herbs. Cook 10 minutes. Blend and season to taste.
3 – Garnish with buttermilk and chorizo.

Tip: If too thick, add more broth

Nutritional Information Per Serving:
Calories: 180
Protein: 10 g
Fat: 7 g
Sodium: 310 mg
Cholesterol: 10 mg
Saturated Fat: 2 g
Dietary Fiber: 6 g
Carbohydrates: 18 g
https://diabeticgourmet.com/diabetic-recipe/black-bean-and-chorizo-soup

It’s Chili, Chowder, or Stew Saturday – Crab Soup

February 29, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, 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 Recipe is a Crab Soup. How about a Hearty and Delicious Crab Soup! Made using Campbell’s Healthy Request Cream of Chicken Soup, Water, Yukon Gold Potatoes, Whole White Mushrooms, Lump Crabmeat, Red Bell Pepper, Pepper, and Onion Powder. 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/

Crab Soup
Using prepared cream of chicken soup and canned crab meat, this soup is easy to prepare and chock-full of seafood flavor!

Ingredients
Preparation time: 15 minutes
Cooking time: 25 minutes.

1 can (10 3/4 ounces) Campbell’s Healthy Request Cream of Chicken soup
1 1/2 cups water
1/4 cup skim milk
1/2 pound Yukon Gold potatoes, washed and peeled
2 ounces whole white mushrooms (about 2 large)
1 can (6 ounces) lump crabmeat, drained
2 tablespoons chopped red bell pepper
1/4 teaspoon black pepper
1/4 teaspoon onion powder

Directions
Yield: 4 servings
Serving size: 1 cup

* In a 2-quart saucepan, combine soup, water, and milk and stir well to combine into a smooth mixture. Place saucepan on stove over medium heat. Finely dice potatoes (should yield about 1 1/4 cups) and add to liquid. Remove stems from mushrooms and wipe away visible dirt with a small brush or paper towel. Chop mushrooms and add to saucepan, along with drained crabmeat, bell pepper, black pepper, and onion powder. Bring to a gentle boil, then cover and simmer for approximately 15 minutes until potatoes are soft, then serve.

Nutrition Information:
Calories: 122 calories, Carbohydrates: 18 g, Protein: 8 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 3 mg, Sodium: 485 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/crab-soup/

 

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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
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It’s Chili, Chowder, or Stew Saturday – Chicken Gumbo SATURDAY

February 22, 2020 at 6:02 AM | Posted in chicken, Diabetes Self Management, gumbo, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday Recipe is a Chicken Gumbo. You’ll be needing Cooked and Diced Chicken Breast, Okra, 1 can No Sodium Diced Tomatoes, Onion, Garlic, Salt and Pepper, Cayenne Pepper, Reduced Sodium Fat Free Chicken Broth, and Brown Rice. It’s Gumbo time! 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/

Chicken Gumbo
Ingredients
Preparation time: 15 minutes
Cooking time: 45–55 minutes.

Cooking spray
3/4 pound fresh okra or frozen, thawed okra, cut in 1/2-inch slices
1 tablespoon corn oil
2 tablespoons all-purpose flour
1 can (14 1/2 ounces) no-salt-added diced tomatoes, drained
1 medium onion, chopped
1 teaspoon (or 1 clove) minced garlic
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
1/8 teaspoon salt
2 cans (14 1/2 ounces each) 50%-reduced-sodium, fat-free chicken broth
1 cup water
1 pound cooked, diced, chicken breast (for convenience, thaw fully-cooked, frozen, diced chicken, such as Tyson)
3 2/3 cups cooked hot brown rice

Directions
Yield: 11 servings
Serving size: 1 cup gumbo over 1/3 cup rice

* Coat a nonstick skillet with cooking spray, warm over medium heat, add okra, and cook until slightly softened, about 6–8 minutes. Remove okra to a plate and set aside. Add oil to the skillet and warm over medium-high heat. Gradually add flour, stirring constantly. Reduce heat to medium-low and continue cooking and stirring until the flour-oil mixture turns golden brown, about 3–5 minutes. Increase heat to medium-high then stir in tomatoes, onion, garlic, black pepper, cayenne pepper, and salt. Cook until onion becomes translucent, about 5 minutes. Meanwhile combine broth and water in a stockpot, cover, and warm over medium heat. Stir tomato mixture into hot broth, mixing well. Bring to a boil over high heat, then reduce heat to low and stir in okra and chicken. Cover and simmer 30–40 minutes. Serve 1 cup gumbo over 1/3 cup cooked rice.

Nutrition Information:
Calories: 163 calories, Carbohydrates: 22 g, Protein: 12 g, Fat: 3 g, Saturated Fat: <1 g, Cholesterol: 22 mg, Sodium: 391 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/chicken-gumbo/

 

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It’s Chili, Chowder, or Stew Saturday – Crock-Pot™ Vegetable Soup

February 15, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, It's Chili Soups or Stews Saturday | 2 Comments
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Crock-Pot Vegetable Soup. Its a Diabetic Friendly, Comfort Food recipe for a Crock-Pot Vegetable Soup! Made using Frozen Mixed Vegetables, Italian-Style Crushed Tomatoes, Lean Stew Beef, Dry Onion Soup Mix, Cubed Reduced-Sodium Beef Bouillon and Water. The makings of a sure fired delicious Soup! 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/

Crock-Pot Vegetable Soup

Ingredients
Preparation time: 15 minutes
Cooking time: 4 hours.

2 bags (16 ounces each) frozen mixed vegetables
1 can (28 ounces) Italian-style crushed tomatoes
1 pound lean stew beef, cut into bite-size pieces
1 envelope (1 ounce) dry onion soup mix
2 cubes reduced-sodium beef bouillon
1 1/2 cups water

Directions
Yield: 10 1/2 cups
Serving size: 1 cup

* Place all ingredients in a Crock-Pot and stir to combine. Cover and cook on high for 4 hours. Stir once halfway through, being careful to stir and replace the lid quickly to prevent heat loss.

Nutrition Information:
Calories: 167 calories, Carbohydrates: 15 g, Protein: 20 g, Fat: 3 g, Saturated Fat: 1 g, Sodium: 328 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/crock-pot-vegetable-soup/

 


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It’s Chili, Chowder, or Stew Saturday – Chili Mole-Style with Pepper Jack

February 8, 2020 at 6:02 AM | Posted in CooksRecipes, 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 Chili Mole-Style with Pepper Jack. A little something different this week, Mole Style Chili! Spicy Turkey, Beans, and Pepper Jack Cheese with a hint of chocolate. A recipe sure to please the Chili lover’s out there! It’s from the CooksRecipes website, which is loaded with delicious and fantastic recipes! https://www.cooksrecipes.com/index.html

Chili Mole-Style with Pepper Jack

A spicy ground turkey chili and beans ‘mole-style’, made with a hint of chocolate and served topped with shredded pepper Jack cheese.

Recipe Ingredients:
1 tablespoon olive oil
1 yellow onion, minced
1 large garlic clove, minced
1 pound ground turkey
1 1/4 ounces dry chili seasoning
1 (28-ounce) can crushed tomatoes, undrained
1 (10-ounce) can beef broth
1 cup water
1 (16-ounce) can pinto beans, drained and rinsed
1 tablespoon dark brown sugar, packed
1 tablespoon cider vinegar
1 ounce unsweetened chocolate
Hot pepper sauce (optional)
2 2/3 cups shredded Wisconsin Monterey Pepper Jack Cheese

Cooking Directions:
1 – In heavy 4-quart pot, heat olive. Add onion and garlic; sauté 3 to 4 minutes.
2 – Add turkey. Increase heat to medium high. Cook stirring, until turkey is no longer pink.
3 – Mix in chili seasoning. Add tomatoes, broth and water and bring to a boil. Reduce heat and simmer 30 minutes.
4 – Stir in beans, sugar, vinegar, and chocolate. Stir until chocolate melts and simmer additional 20 to 30 minutes.
5 – Season with hot pepper sauce to taste.
6 – Ladle chili into 8 bowls and top each with 1/3 cup shredded Monterey Pepper Jack Cheese.
Makes 6 servings.
https://www.cooksrecipes.com/soup/chili_mole-style_with_pepper_jack_recipe.html

It’s Chili, Chowder, or Stew Saturday – Country French Barley Vegetable Potage

February 1, 2020 at 6:02 AM | Posted in Diabetes Self Management, It's Chili Soups or Stews Saturday | 2 Comments
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for a Country French Barley Vegetable Potage. To make this week’s dish you’ll need; Low-Sodium and Fat-Free Beef Bouillon Powder, Pearled Barley, Garlic, Leek, Carrot, Celery, Mushrooms, Herbes de Provence, and Black Pepper. The Potage is only 63 calories and 11 net carbs per serving (1 cup). 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/

Country French Barley Vegetable Potage
Ingredients
Preparation time: 20 minutes

6 cups water
1 tablespoon low-sodium, fat-free beef bouillon powder
1/2 cup pearled barley
Vegetable cooking spray
2 cloves garlic, minced
1 cup sliced leek
1 cup sliced fresh carrot
1 cup sliced celery
2 cups sliced fresh mushrooms
1 teaspoon herbes de Provence
1/2 teaspoon black pepper

Directions
Yield: 8 cups
Serving size: 1 cup

* In a large pot, combine 3 cups of the water with the beef bouillon powder and pearled barley. Bring to a boil and cover. Reduce heat and simmer for 30 minutes, until barley is softened. Meanwhile, coat a large nonstick skillet with cooking spray and heat over medium heat. Sauté garlic, leek, carrot, and celery until crisp-tender. Stir in mushrooms and continue to sauté until mushrooms are tender. Set aside until barley is softened. Add sautéed vegetables to large pot with barley and additional 3 cups water, herbes de Provence, and black pepper. Cook an additional 20–30 minutes until vegetables are tender and the consistency is thickened slightly. (You may need to replace some water lost by evaporation—this recipe should make 2 quarts of soup.)

Nutrition Information:
Calories: 63 calories, Carbohydrates: 14 g, Protein: 2 g, Fat: 0 g, Saturated Fat: 0 g, Sodium: 54 mg, Fiber: 3 g

Exchanges per serving: 1/2 starch, 1 vegetable. Carbohydrate choices: 1.
https://www.diabetesselfmanagement.com/recipes/soups-stews/country-french-barley-vegetable-potage/

 


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