Soup Special of the Day…………Italian Turkey Minestrone Soup

February 18, 2018 at 6:03 AM | Posted in Jennie-O, Jennie-O Turkey Products, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is Italian Turkey Minestrone Soup. Let the Comfort Food Soup begin, Italian Turkey Minestrone Soup! Using JENNIE-O® Extra Lean Ground Turkey Breast along with Onion, Yellow Squash, Zucchini, Green Bell Peppers, Carrots, Pinto Beans, Kidney Beans, and Seasoning! You can find this week’s recipe on the Jennie – O Turkey website. So Enjoy and Make the SWITCH IN 2018! https://www.jennieo.com/

 

Italian Turkey Minestrone Soup
Sometimes only a classic Italian soup will do — and this one does wonders. Heat up lean turkey breast, simmer with a delightful blend of veggies, then let the slow-cooker take over.

NGREDIENTS
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
½ cup diced onion
1 cup diced yellow squash
1 cup diced zucchini
1 medium green bell pepper, diced
1 cup shredded carrots
6 cups water
2 tablespoons HERB-OX® Beef Bouillon Granules
1 tablespoon dried Italian seasoning
1 (15-ounce) can pinto beans, drained and rinsed
1 (15-ounce) can kidney beans, rinsed and drained

DIRECTIONS
1) In large skillet, cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) Add onion, squash, zucchini, bell pepper and carrots; cook 5 minutes or until onions are tender.
3) Place the turkey and vegetables in slow cooker. Add water, bouillon granules, Italian seasoning and beans. Cover and heat on low heat setting 4 hours
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 230
Protein 26g
Carbohydrates 26g
Fiber 8g
Sugars 4g
Fat 2g
Cholesterol 35mg
Sodium 510mg
Saturated Fat 0.5g
https://www.jennieo.com/recipes/297-italian-turkey-minestrone-soup

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Soup Special of the Day………….OLD-FASHIONED TOMATO SOUP SUNDAY

February 11, 2018 at 6:44 AM | Posted in Diabetic Gourmet Magazine, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is – OLD-FASHIONED TOMATO SOUP. The Classic Comfort Food, a hot bowl of Tomato Soup. Add a Grilled Cheese and your Dinner is set! This recipe comes from on of my favorite recipe sites, Diabetic Gourmet Magazine (https://diabeticgourmet.com/) The Diabetic Gourmet site has a huge selection of Diabetic Friendly Recipes along with Diabetes News, and Diabetes Management Tips. So check it out today. Enjoy and Eat Healthy in 2018!

OLD-FASHIONED TOMATO SOUP
Inhaling the aroma of a steaming bowl of canned tomato soup, while gazing at its velvety orange-red color, recalls for many people comforting childhood memories.

In fact, tomato soup ranks high on the list of American comfort foods. It warms our psyches as much as our bodies, and has the natural sweetness of tomatoes – which are, as everyone by now knows, a fruit……….

OLD-FASHIONED TOMATO SOUP
Yield: 4 servings

Ingredients

1 Tbsp. butter
1 onion, finely chopped
2 large garlic cloves, chopped
1 can (28-oz.) diced tomatoes
1 Tbsp. sugar
1 tsp. dried thyme
1/8 tsp. ground mace
Pinch of cayenne pepper
1/2 cup fat-free half-and-half cream
Salt and freshly ground black pepper
3 Tbsp. fresh herbs, such as snipped fresh dill, chopped fresh basil or even sprouts! (for garnish, optional)

Directions

1 – Melt the butter in a small Dutch oven over medium-high heat. Saute the onion until translucent, 4 minutes. Add the garlic and saute until the onions are golden, 5 to 6 minutes.
2 – Add the tomatoes with their juices, the sugar, thyme, mace and cayenne. Bring to a boil, cover, and simmer the soup until the tomatoes and onion are soft, about 15 minutes.
3 – Let the soup sit 20 minutes, uncovered. Transfer it to a blender (or use an immersion blender) and reduce the mixture to a puree, either pulpy or completely smooth, as desired. Blend in the half-and-half. Season the soup to taste with salt and pepper.
4 – Serve the soup hot, sprinkling one-fourth of the fresh herbs over each bowl, if using.

Nutritional Information Per serving (1/4 of recipe):
Calories: 105,
Fat: 3 g,
Carbohydrate: 18 g,
Protein: 3 g,
Dietary Fiber: Less than 1 g,
Sodium: 586
Diabetic Exchanges: 1 Reduced-Fat Milk, 1 Vegetable

https://diabeticgourmet.com/articles/tomato-soup-good-for-body-and-soul/

Soup Special of the Day……….Chicken and Mushroom Soup

February 4, 2018 at 6:23 AM | Posted in CooksRecipes, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is – Chicken and Mushroom Soup. Shredded Chicken, Mushrooms, Sherry, and Sesame Oil help make up this week’s recipe. It’s from one of my favorite recipe sites, CooksRecipes (https://www.cooksrecipes.com/index.html). The Cooks site has a huge selection of recipes to please all tastes, diets, or cuisines! So check it out today. Enjoy and Eat Healthy in 2018!

Chicken and Mushroom Soup
A generous amount of sesame oil imparts an intense note of nutty flavor to this sherried chicken and mushroom soup.

Recipe Ingredients:
2 (8-ounce) boneless, skinless chicken breast halves, cut into bite-size pieces
2 cups chicken broth
1 cup sliced mushroom
4 tablespoons sesame oil
2 tablespoons sherry
1 teaspoon salt
1/2 teaspoon ground pepper
2 tablespoons chopped flat-leaf parsley

Cooking Directions:
1 – In a saucepan bring chicken broth to a rolling boil. Add the chicken and sliced mushrooms. When the soup returns to a boil and the ingredients float to the top, remove saucepan from heat.
2 – Add sesame oil, sherry, salt, and pepper. Sprinkle chopped parsley on top of the individual servings.
Makes 3 servings.
https://www.cooksrecipes.com/soup/chicken_and_mushroom_soup_recipe.html

Soup Special of the Day……………………Wintergold Stew

January 21, 2018 at 6:26 AM | Posted in CooksRecipes, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is – Wintergold Stew. Onions, Celery, Bell Peppers, and Rutabagas are just some of the ingredients that goes in this week’s recipe. It’s from the CooksRecipes website. The Cook’s site has huge selection of recipes to please everyone. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Wintergold Stew
Full of good-for-you vegetables, this delicious, hearty stew will satisfy and warm you up from the inside out.

Recipe Ingredients:
1 tablespoon vegetable oil
1 onion, diced
2 celery ribs, chopped
1 red bell pepper, seeded and diced
4 cloves garlic, minced
6 cups water
2 cups diced peeled butternut squash
2 cups diced peeled rutabaga
3 teaspoons crushed dried oregano
1 1/2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups chopped kale
1/4 cup chopped fresh flat-leaf parsley

Cooking Directions:
1 – Heat oil in a large saucepan oil. Add the onion, celery, bell pepper and garlic, and sauté for about 5 minutes. Add water, squash, rutabaga, oregano, paprika and salt; bring to a simmer. Cook for 40 to 45 minutes over medium-low heat until the rutabaga is tender, stirring occasionally.
2 – Stir in the kale and cook for about 10 minutes more.
3 – To thicken, mash the squash and rutabaga against the side of the pan with the back of a spoon. Stir in the parsley and let stew stand for 5 to 10 minutes before serving.
4 – Ladle into bowls and serve hot.
Makes 6 servings.

Tip: Other winter squash, such as red kuri, buttercup, or Hubbard, may be substituted for the butternut squash.
https://www.cooksrecipes.com/soup/wintergold_stew_recipe.html

Soup Special of the Day!…….Winter Harvest Chili with Cheese

January 14, 2018 at 6:10 AM | Posted in chili, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is Winter Harvest Chili with Cheese. Chili just seems to always taste better in the Fall and Winter Seasons. So this week’s recipe, Winter Harvest Chili with Cheese, is perfect for these cold and snowy Winter Days. Made with Onions, Leeks, Carrots, Celery, and more! You can find this recipe at the CooksRecipes website along with the many other delicious and healthy recipe! So check the Cooks site out today. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Winter Harvest Chili with Cheese
A wholesome and flavorful vegetarian chili recipe.

Recipe Ingredients:
2 tablespoons olive oil
1 1/2 cups finely diced white onion
1 1/2 cups finely diced leek
3 cups finely diced carrot
1 cup finely diced celery
1 cup finely diced red pepper
1 cup finely diced mushroom
4 cloves chopped garlic
1 tablespoon hot chili powder, Mexican style
2 teaspoons ground cumin
2 teaspoons coriander seeds
2 cinnamon sticks
Salt and pepper
1/2 cup raisins
2 cups chopped red tomato
1 1/2 cups green lentils
1 1/2 cups barley
3 cups vegetable stock
4 packages firm, well-drained premium tofu, cut into 1/4-inch pieces
1/2 cup Wisconsin cheese of your choice shredded: Pepato, White Cheddar, Smoked Gouda, Asiago or Monterey Jack with Salsa

Cooking Directions:
1 – Heat olive oil. Add all the vegetables and seasonings, including the cinnamon sticks. Cook lightly for five minutes. Season with salt and pepper.
2 – Add raisins, tomato, lentils, barley and stock. Simmer slowly until the lentils are cooked almost through. Remove cinnamon sticks.
3 – Serve sprinkled with cheese.

Makes 3 to 4 servings.
https://www.cooksrecipes.com/soup/winter_harvest_chili_with_cheese_recipe.html

Soup Special of the Day…….Bacon, Potato and Bell Pepper Chowder

December 31, 2017 at 6:24 AM | Posted in CooksRecipes, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is – Bacon, Potato and Bell Pepper Chowder. Bacon, Red Potatoes, and Bell Pepper make up this healthy Chowder! It’s from the CooksRecipes website which has a fantastic selection of recipes to please any taste. Enjoy and Healthy in 2018! http://www.cooksrecipes.com/index.html

Bacon, Potato and Bell Pepper Chowder
Hot and hearty creamy bacon, potato and bell pepper chowder.

Recipe Ingredients:
4 slices of lean bacon, chopped coarse
1/2 cup chopped onion
1/3 cup bell pepper, finely chopped
1 jalapeño, minced fine (optional)
1/2 pound small red potatoes, unpeeled and cut into 1/4-inch cubes.
2 cups milk
1/2 cup heavy cream
1 teaspoon Worcestershire sauce

Cooking Directions:
1 – In a saucepan cook the bacon over moderate heat, stirring occasionally, until crisp and transfer it with a slotted spoon to paper towels to drain.
2 – Discard all but 1 tablespoon of the bacon fat, and in the remaining fat, cook the onion, bell pepper, jalapeño, and potatoes over moderately low heat, stirring occasionally, until the onion and bell peppers are softened.
3 – Add the milk, the cream, and the Worcestershire sauce, bring the liquid to a simmer, stirring occasionally, for 20 minutes, or until the potatoes are tender.
4 – Season the chowder with salt and pepper, divide it between 2 heated soup bowls, and sprinkle with bacon.

Makes 2 servings.
http://www.cooksrecipes.com/soup/bacon-potato-and-bell-pepper-chowder-recipe.html

Soup Special of the Day…….HEARTY MUSHROOM SOUP

December 24, 2017 at 6:16 AM | Posted in Diabetic Gourmet Magazine, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is – HEARTY MUSHROOM SOUP. Made with Mushrooms, Bacon, Potatoes, Heavy Cream, and more! It’s Hearty and Diabetic Friendly! You can find this recipe at one of my favorite recipe sites, the Diabetic Gourmet Magazine. If your looking for a great selection of Diabetic Friendly Recipes you have to check their site out! Plus you’ll find tips and info on Managing Diabetes and Diabetes News. So check it out today. Enjoy and Eat Healthy! https://diabeticgourmet.com/

HEARTY MUSHROOM SOUP

Ingredients

1/2 cup chopped onion
3 strips bacon, diced
1 pound mushrooms, thinly sliced
1/3 cup all-purpose flour
5-3/4 cups (46 ounces) chicken broth
1 cup hot water
1 small packet lower-sodium chicken bouillon granules
1-1/4 pounds all-purpose potatoes, peeled and cubed
2 tablespoons dry sherry
1/2 cup heavy cream
1 tablespoon chopped fresh parsley

Directions

Cook onion and bacon in a Dutch oven over medium heat until onion is golden, 2 to 3 minutes. Add mushrooms; cook until liquid evaporates, about 8 minutes. Add flour; cook, stirring, about 1 minute.
Stir broth, water and bouillon granules into saucepan. Add potatoes and sherry; simmer 15 minutes or until potatoes are tender. Transfer 4 cups of soup mixture to a food processor. Puree and return to pot. Stir in cream. Genly reheat, stirring occasionally.
Ladle into soup bowls. Garnish with parsley.

Recipe Yield: Prep Time: 15 Minutes – Cost: $“Servings: 6 – Difficulty Level: 2

NUTRITIONAL INFORMATION PER SERVING:
Calories: 222
Fat: 12 grams
Protein: 6 grams
Carbohydrates: 22 grams
https://diabeticgourmet.com/diabetic-recipes/hearty-mushroom-soup

Soup Special of the Day………Cremini Mushroom and Roasted Garlic Rice Soup

December 17, 2017 at 7:04 AM | Posted in CooksRecipes, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is a Cremini Mushroom and Roasted Garlic Rice Soup. I came across the recipe at the CooksRecipes website. Rich and Creamy Soup served with Crusty Bread and Salad. The perfect Soup and Meal for a Winter’s Day! Again you can find this recipe at the CooksRecipes website. Check out and see all the delicious and healthy recipes at the Cooks site. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

Cremini Mushroom and Roasted Garlic Rice Soup
Rich and velvety this soup can be served in tumblers, mugs or traditional soup bowls with crusty bread sticks and a colorful salad.

Recipe Ingredients:
1/3 cup butter
1 pound cremini mushrooms, sliced
1 large sweet mild onion, finely chopped
3 cups cooked Texmati brown rice – divided use
1 (6.5-ounce) container garlic and herbs spreadable cheese
2 (14-ounce) cans roasted garlic seasoned chicken broth – divided use
2 cups water, additional if desired
8 slices smoked bacon, cooked and chopped for garnish
Salt and ground black pepper to taste

Cooking Directions:
1 – Melt butter in a large non-stick stockpot over medium-high heat. Add mushrooms and onion; cook about 10 minutes, stirring periodically. Let mixture cool slightly.
2 – In food processor or blender, combine mushroom mixture, 1 1/2 cups rice, cheese and 1 cup broth. Pulse mixture until mushrooms are finely chopped, but not puréed and mixture is thoroughly combined.
3 – Return mixture to stockpot; stir in remaining rice, broth and water. Bring to a boil; cook uncovered over medium heat for five minutes.
4 – Add salt and pepper to soup to taste.
5 – To serve, ladle soup into bowls; sprinkle with crumbled bacon.
Makes 6 to 8 servings.

Tip: Garnish with additional sautéed mushrooms and chives, sliced green onions, or other fresh herbs, such as sage or thyme.

http://www.cooksrecipes.com/soup/cremini_mushroom_&_roasted_garlic_rice_soup_recipe.html

Soup Special of the Day………….Smoked Sausage Italian Bean Soup

December 10, 2017 at 6:26 AM | Posted in CooksRecipes, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is Smoked Sausage Italian Bean Soup. Made with Smoked Link Sausage, Rotini Pasta, Cannellini Beans, and more! Comfort Food running wild! The recipe comes from one of my favorite recipe websites, CooksRecipes. Check the Cooks site out for any recipe you may be looking for. So Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

Smoked Sausage Italian Bean Soup
A fast and tasty smoked sausage, tomato, white bean and pasta soup.

Recipe Ingredients:
2 teaspoons olive oil
1 pound smoked link sausage, sliced (such as kielbasa)
1 medium onion, chopped
1 (28-ounce) can diced tomatoes in juice, undrained
3 1/2 cups water
2 teaspoons chicken base or bouillon granules
1 cup rotini pasta
1 (16-ounce) can cannellini or Great Northern white beans, drained and rinsed

Cooking Directions:
1 – In a kettle, heat olive oil over medium heat. Add sliced link sausage and chopped onion. Sauté for 5 minutes, stirring occasionally.
2 – Add tomatoes, water, and chicken base to kettle. Bring to a boil and then add the pasta and beans. Reduce the heat to low, cover, and simmer until the pasta is tender, about 12 to 15 minutes.

Makes 8 servings.
http://www.cooksrecipes.com/soup/smoked_sausage_italian_bean_soup_recipe.html

Soup Special of the Day………..New England Turkey Chowder

December 3, 2017 at 6:27 AM | Posted in CooksRecipes, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day New England Turkey Chowder. New England Chowder using Turkey. The recipe comes from the CooksRecipes website (http://www.cooksrecipes.com/index.html) The Cooks site has a huge selection of recipes for all tastes and cuisines. It’s one of my favorite recipe sites! Enjoy and Eat Healthy!

 

New England Turkey Chowder
Creamy chowder with celery, onion, potatoes and cooked or leftover turkey.

Recipe Ingredients:

1 cup chopped celery
1/2 cup chopped onion
1 tablespoon butter
2 cups chicken broth
2 1/2 cups peeled and diced potatoes
1 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon cayenne pepper
2 cups chopped cooked turkey
2 cups milk
1/4 cup cornstarch

Cooking Directions:

1 – In a saucepan over medium-high heat, sauté chopped celery and chopped onions in butter for 2 to 3 minutes, or until the vegetables are crisp-tender.
2 – Add chicken broth, diced potatoes, salt, white pepper, and cayenne pepper; bring to a boil. Reduce heat to low, cover, and cook for 8 to 10 minutes, or until the potatoes are tender.
3 – Stir in cooked, chopped turkey.
4 – In a medium bowl, gradually add milk to cornstarch. Stir into the soup. Increase the heat to medium and cook for 6 to 8 minutes, or until thickened.
Makes 4 servings.
http://www.cooksrecipes.com/soup/new_england_turkey_chowder_recipe.html

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