It’s Chili, Chowder, or Stew Saturday – Cannellini Bean Soup

May 11, 2019 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 is a recipe for Cannellini Bean Soup. This week’s recipe uses Cannellini Beans along with Onion, Zucchini, Ham, Diced Tomato, Spices, and more! The recipe is from the Diabetes Self Management website. At the Diabetes Self site you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and much more so check it out today! Enjoy and and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Cannellini Bean Soup
Preparation time: 5 minutes. Cooking time: 20 minutes.
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Ingredients
1 teaspoon olive oil
1 tablespoon margarine
1/4 cup chopped onion
1 six-inch zucchini
1 ounce lean ham, finely chopped
1/2 cup diced tomato
1 can (15 ounces) cannellini beans, rinsed and drained
2 cups low-fat, low-sodium chicken broth
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/2 teaspoon dried basil
1/4 cup chopped fresh parsley

Directions
In a medium saucepan, combine olive oil and margarine over medium heat. Add onions and sauté until slightly softened. Cut ends off zucchini and cut into slices, about 1/4 inch thick, then cut each slice into quarters and add to onions in pan, stirring frequently. Add remaining ingredients and stir well. Bring to a low boil, and then simmer 15 minutes over low heat.

Yield: 4 servings.

Serving size: 1 cup.

Nutrition Facts Per Serving:
Calories: 147 calories, Carbohydrates: 21 g, Protein: 9 g, Fat: 3 g, Saturated Fat: 0 g, Cholesterol: 3 mg, Sodium: 437 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/cannellini-bean-soup/

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It’s Chili, Chowder, or Stew Saturday – Southern Sweet Potato Soup

May 4, 2019 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 Southern Sweet Potato Soup. Some of the ingredients you’ll need are; Sweet Potatoes, Onion, Celery, Peanut Butter, Whipping Cream Molasses, and more! You can find this recipe at the CooksRecipes website which has a huge selection of recipes to please all tastes! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Southern Sweet Potato Soup
This creamy spiced sweet potato soup, with a touch of peanut butter, is the perfect starter to a fall or winter holiday meal.

Recipe Ingredients:
2 tablespoons butter or margarine
1 medium onion, chopped
1 celery rib, chopped
1 garlic clove, minced
2 cups chicken broth
1 large sweet potato, peeled and sliced
1 1/2 tablespoons peanut butter
1 (1 1/4-inch) cinnamon stick
1 1/2 cups whipping cream*
1/4 teaspoon salt
1/4 cup whipping cream
2 teaspoons molasses
Pinch of salt
Pinch of ground nutmeg
Suggested Garnishes: chopped dry-roasted peanuts, fresh thyme sprigs

Cooking Directions:
1 – Melt butter in a large saucepan over medium heat; add onion and celery, and sauté 10 minutes or until tender. Add garlic, and sauté 1 minute.
2 – Stir in broth and next 3 ingredients. Bring to a boil; reduce heat, and simmer 15 to 20 minutes or until potato is tender. Remove and discard cinnamon stick. Process sweet potato mixture in a blender or food processor until smooth. (Caution! Hot liquids create steam which will blow the top off the blender! Be sure to securely hold blender lid down!)
3 – Return mixture to Dutch oven; stir in 1 1/2 cups whipping cream and 1/4 teaspoon salt. Cook over medium heat, stirring constantly, until thoroughly heated.
4 – Beat 1/4 cup whipping cream, molasses, pinch of salt, and nutmeg until soft peaks form. Serve with soup, and garnish, if desired.
Makes 4 servings.

*1 1/2 cups half-and-half (light cream) may be substituted for 1 1/2 cups whipping cream.
https://www.cooksrecipes.com/soup/southern-sweet-potato-soup-recipe.html

It’s Chili, Chowder, or Stew Saturday –Turkey Ham and Corn Chowder

April 27, 2019 at 6:02 AM | Posted in It's Chili Soups or Stews Saturday, Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Turkey Ham and Corn Chowder. Made with JENNIE-O® Turkey Ham along with Onions, Hash Browns, Corn, and more! You can find this week’s recipe at the Jennie – O web site along with all their other delicious and healthy recipes. Enjoy and Make the Switch! https://www.jennieo.com/

Turkey Ham and Corn Chowder
A rich, creamy homemade broth combined with corn and turkey ham makes the perfect weeknight dinner. And at less than 300 calories per serving, comfort food just got even more comforting.

INGREDIENTS
1 cup chopped onion
1 tablespoon vegetable oil
3 tablespoons flour
½ teaspoon black pepper
4 cups milk
2 cups frozen hash brown potatoes
2 (11-ounce) cans corn with red and green peppers
¾ pound JENNIE-O® Turkey Ham, cut into ½-inch cubes

DIRECTIONS
1) In 3-quart saucepan over medium-high heat, saute onion in vegetable oil 3 minutes or until tender. Blend in flour and black pepper. Remove pan from heat; slowly add milk; stirring constantly. Return pan to heat.
2) Add hash brown potatoes; bring mixture to boil, stirring constantly. Add corn and ham; return mixture to boil. Reduce heat to low and simmer 15 minutes or until potatoes are tender and mixture has thickened.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 250
Protein 17g
Carbohydrates 35g
Fiber 2g
Sugars 11g
Fat 7g
Cholesterol 35mg
Sodium 740mg
Saturated Fat 2g
https://www.jennieo.com/recipes/42-turkey-ham-and-corn-chowder

 

 

Jennie – O Turkey – Turkey Ham

Our Turkey Ham is the ideal choice for flavor and versatility. Try it as a tasty addition to breakfast egg bakes or ham and cheese strata; prepare lunchtime favorites when slicing it for sandwiches or dicing it for salads.

* GLUTEN FREE
Find this product in the refrigerated section of your grocery store.

NUTRITION INFORMATION
Serving Size56 g
Calories60
Calories From Fat30
Total Fat4.0 g
Saturated Fat1.0 g
Trans Fat.0 g
Cholesterol30 mg
Sodium510 mg
Total Carbohydrates2 g
Dietary Fiber0 g
Sugars1 g
Protein8 g
Vitamin A0%
Vitamin C0%
Iron4%
Calcium0%
INGREDIENTS

Ingredients: Turkey Thigh Meat with a Portion of Ground Turkey Thigh Trim Added, Water, Contains 2% or less Modified Food Starch, Potassium Lactate, Dextrose, Salt, Carrageenan, Sodium Phosphate, Sodium Diacetate, Sodium Erythorbate, Natural Smoke Flavoring, Sodium Nitrite.
https://www.jennieo.com/products/110-turkey-ham

It’s Chili, Chowder, or Stew Saturday – Italian Skillet Roasted Vegetable Soup

April 20, 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 Italian Skillet Roasted Vegetable Soup. This sounds like a hearty and filling recipe! Some of the ingredients you’ll need; Bell Peppers, Garlic, Diced Tomatoes, Zucchini, Navy Beans, and more! The recipe is from the Diabetes Self Management website which has a fantastic selection of Diabetes Friendly Recipes along with Diabetes Management Tips, Diabetes News, and more so be sure to check it out. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Italian Skillet Roasted Vegetable Soup
Ingredients
2 tablespoons olive oil, divided
1 medium red, yellow, or orange bell pepper, chopped
1 clove garlic, minced
2 cups water
1 can (about 14 ounces) diced tomatoes
1 medium zucchini, thinly sliced lengthwise
1/8 teaspoon red pepper flakes
1 can (about 15 ounces) navy beans, rinsed and drained
3 to 4 tablespoons chopped fresh basil
1 tablespoon balsamic vinegar
3/4 teaspoon salt
1/2 teaspoon liquid smoke (optional)

Directions
1 – Heat 1 tablespoon oil in Dutch oven over medium-high heat. Add bell pepper; cook and stir 4 minutes or until edges are browned. Add garlic; cook and stir 15 seconds. Add water, tomatoes, zucchini, and red pepper flakes; bring to a boil over high heat. Reduce heat to low; cover and simmer 20 minutes.

2 – Add beans, basil, remaining 1 tablespoon oil, vinegar, salt, and liquid smoke, if desired; simmer 5 minutes. Remove from heat; let stand, covered, 10 minutes before serving.

Tip. If your diet plan permits, top with croutons.

Yield: 5 servings.

Nutrition Facts Per Serving:
Calories: 157 calories, Carbohydrates: 25 g, Protein: 8 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 670 mg, Fiber: 6 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/italian-skillet-roasted-vegetable-soup/

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/

It’s Chili, Chowder, or Stew Saturday – Turkey Chipotle Chili Soup

March 30, 2019 at 6:02 AM | Posted in It's Chili Soups or Stews Saturday, Jennie-O, Jennie-O Turkey Products | 3 Comments
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Turkey Chipotle Chili Soup. Chili Soup made using JENNIE-O® OVEN READY™ Turkey along with ingredients like Onion, Garlic, Chili Powder, Chipotle Chilies, Black Beans, and more! You can find this recipe at the Jennie – O Turkey website along with all of their other delicious and healthy recipes. Enjoy and Make 2019 a Healthy One! https://www.jennieo.com/

Turkey Chipotle Chili Soup
Try this recipe with any OVEN READY™ product.

This turkey chili has all the flavors you love — cumin, onions, corn and two types of beans — with a short prep-time. Plus, it’s under 300 calories per serving!

INGREDIENTS
1 tablespoon olive oil
1 cup chopped onion
4 garlic cloves, minced
2 tablespoons chili powder
2 teaspoons ground cumin
2 to 3 EMBASA® chipotle chilies, chopped plus 2 tablespoons sauce
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can navy or great northern beans, rinsed and drained
2 cups frozen corn kernels, thawed
1 (16-ounce) jar HERDEZ® salsa
6 cups low-sodium chicken or turkey broth
2½ cups chopped leftover JENNIE-O® OVEN READY™ Turkey
1 teaspoon sugar
¼ cup chopped fresh cilantro
sour cream, if desired

DIRECTIONS
1) In large skillet, heat oil over medium-high heat. Add onion and garlic; cook 5 minutes or until softened. Add chili powder, cumin and chipotle chilies with sauce. Cook 1 minute or until fragrant.
2) Add beans, corn, salsa, broth, turkey and sugar. Heat 15 minutes or until hot.
3) Stir in cilantro. Top with sour cream, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 230
Protein 13g
Carbohydrates 38g
Fiber 8g
Sugars 4g
Fat 4.5g
Cholesterol 0mg
Sodium 860mg
Saturated Fat 0.5g
https://www.jennieo.com/recipes/605-turkey-chipotle-chili-soup

It’s Chili, Chowder, or Stew Saturday – Chicken and Sweet Potato Chili for Diabetics

March 23, 2019 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 is a recipe for Chicken and Sweet Potato Chili for Diabetics. Sweet Potatoes and Chicken combine to make one healthy and hearty Chili! The dish is 258 calories and 27 net carbs per serving. The recipe is from the Diabetes Self Management website which has a huge selection of Diabetic Friendly Recipes along with Diabetes Management Tips, Diabetic News, and more so be sure to check it out soon! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Chicken and Sweet Potato Chili for Diabetics

Ingredients
1 to 2 sweet potatoes, peeled and cut into 1/2-inch chunks
2 teaspoons canola oil
1 cup chopped onion
3/4 pound boneless skinless chicken breasts or chicken tenders, cut into 3/4-inch chunks*
3 cloves garlic, minced
2 teaspoons chili powder
1 can (14 1/2 ounces) diced fire-roasted tomatoes, undrained
1 can (16 ounces) no-salt-added kidney beans or pinto beans, drained
1/2 cup chipotle or jalapeño salsa

Directions
1 – Place sweet potatoes in large saucepan and add enough water to cover. Bring to a boil. Reduce heat; simmer 5 minutes or until almost tender. Drain sweet potatoes; set aside. Heat oil in large saucepan over medium heat. Add onion; cook and stir 5 minutes.

2 – Add chicken, garlic, and chili powder; cook 3 minutes, stirring frequently. Add tomatoes, beans, salsa, and sweet potatoes; bring to a boil over high heat. Reduce heat; simmer uncovered 10 minutes or until chicken is cooked through.

*This is easier to do if chicken is partially frozen.

**Note: Sweet potatoes are the star of this chili and they’re nutritional superstars, too. One sweet potato provides about two and a half times the Recommended Daily Allowance for healthy adults of vitamin A, plus fiber, potassium and vitamin C.

Yield: 4 servings.

Serving size: 1 1/2 cups per serving.

Nutrition Facts Per Serving:
Calories: 258 calories, Carbohydrates: 34 g, Protein: 27 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 49 mg, Sodium: 496 mg, Fiber: 7 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/chicken-and-sweet-potato-chili/

It’s Chili, Chowder, or Stew Saturday – CABBAGE AND TURKEY RAGOUT

March 16, 2019 at 5:02 AM | Posted in diabetes, diabetes friendly, 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 is a recipe for CABBAGE AND TURKEY RAGOUT. Delicious and Diabetic Friendly recipe for CABBAGE AND TURKEY RAGOUT. Ground Turkey and a variety of Vegetables and Spices make up this Dish. Its from one of my favorite sites, the Diabetic Gourmet Magazine website. At the Diabetic Gourmet site you’ll find a huge selection of Diabetic Recipes. Check it out today. So Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

CABBAGE AND TURKEY RAGOUT
Ingredients

1 lb. ground turkey
1 large onion, chopped
6 cloves garlic, minced
3 medium carrots, thinly sliced
2 medium stalks celery, thinly sliced
2 medium green bell peppers, diced
1 small green cabbage, chopped
1 (28 oz.) can no salt added diced tomatoes
3/4 cup reduced-fat, reduced-sodium chicken broth
1 Tbsp. vinegar
1 tsp. dried thyme
1 tsp. dried basil
1/4 tsp. cayenne or red pepper, or to taste
Salt and freshly ground black pepper

Directions

1 – In large pot over medium-high heat saute turkey, onion, garlic, carrots, celery and peppers about 12-14 minutes or until turkey is no longer pink.
2 – Stir in remaining ingredients. Cover and bring to a boil. Uncover and let simmer about 15 minutes or until vegetables are tender.
3 – Serve hot over whole-wheat wide noodles.

Recipe Yield: Yield: 6 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 203
Fat: 7 grams
Saturated Fat: 2 grams
Fiber: 6 grams
Sodium: 208 milligrams
Protein: 18 grams
Carbohydrates: 21 grams
https://diabeticgourmet.com/diabetic-recipes/cabbage-and-turkey-ragout

It’s Chili, Chowder, or Stew Saturday – Oven Baked Beef Stew

March 9, 2019 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 Oven Baked Beef Stew. Beef Stew Meat, Onions, Tomatoes, Tapioca, Carrots, Turnips, New Potatoes, and 2 Ears of Corn all make up this week’s recipe of Oven Baked Beef Stew. The recipe is from the CooksRecipes website which has a huge selection of recipes for all tastes, diets, and cuisines. So check it out today. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Oven Baked Beef Stew
No recipe image available.Beef stew simmered long and slow in the oven with new potatoes, carrots, turnips and corn.

Recipe Ingredients:
2 pounds beef stew meat, cut into 1-inch cubes
2 medium onions, diced
4 cloves garlic, finely chopped
2 (16-ounce) cans whole tomatoes, undrained
1/3 cup uncooked quick-cooking tapioca
1 teaspoon dried basil leaves
1 tablespoon cumin seed
1 teaspoon salt and ground pepper to taste
4 medium carrots, cut into 1-inch cubes
1 medium turnip, cut into 1/2-inch strips
8 small new potatoes, cut in half
2 ears corn (frozen or fresh)*, cut into fourths

Cooking Directions:
1 – Mix all ingredients except corn, potatoes, carrots and turnip in Dutch oven, breaking up tomatoes.
2 – Cover and bake at 325°F (160°C) for 2 hours, stirring 2 or 3 times during the first 1 1/2 hours of cooking.
3 – Stir in carrots and turnip.Cover and bake 1 to 1 1/2 hours.
4 – Add potatoes and corn and cook 1 hour or longer or until beef and vegetables are tender.
Makes 8 servings.

*If you are using fresh corn, add about 1/2 hour before serving time.
https://www.cooksrecipes.com/beef/oven-baked-beef-stew-recipe.html

It’s Chili, Chowder, or Stew Saturday – Chunky Chicken Stew

March 2, 2019 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 is a recipe for Chunky Chicken Stew. Diced Chicken Breast combined with Onion, Carrots, Diced Tomatoes, Baby Spinach, and Fat-Free Reduced-Sodium Chicken Broth. It’s only 287 calories and 22 net carbs per serving! It’s off the Diabetes Self Management website where they have a huge selection of Diabetic Friendly Recipes, Diabetes Management Tips, Diabetes News, and more! So check it out today. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Chunky Chicken Stew

Ingredients
1 teaspoon olive oil
1 small onion, chopped
1 cup thinly sliced carrots
1 cup fat-free reduced-sodium chicken broth
1 can (about 14 ounces) no-salt-added diced tomatoes
1 cup diced cooked chicken breast
3 cups sliced kale or baby spinach

Directions
1 – Heat oil in large saucepan over medium-high heat. Add onion; cook and stir about 5 minutes or until golden brown. Stir in carrots and broth; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes.

2 – Stir in tomatoes; simmer 5 minutes or until carrots are tender. Add chicken; cook and stir until heated through. Add kale; stir until wilted.

Yield: 2 servings.

Serving size: 1/2 of total recipe.

Nutrition Facts Per Serving:
Calories: 287 calories, Carbohydrates: 30 g, Protein: 30 g, Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 33 mg, Sodium: 337 mg, Fiber: 8 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/chunky-chicken-stew/

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