Soup Special of the Day!…….Potato, Chorizo, and Spinach Chowder

March 26, 2017 at 5:03 AM | Posted in Soup Special of the Day, Wild Idea Buffalo | Leave a comment
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This week’s Soup Special of the Day is a Potato, Chorizo, and Spinach Chowder. It’s made with Wild Idea Buffalo Chorizo. You can purchase the Chorizo and find the recipe all on the Wild Idea Buffalo website. Enjoy and Eat Healthy! https://wildideabuffalo.com/

 

 

Potato, Chorizo, and Spinach Chowder

Wild Idea’s sausage are so flavorful they turn can turn and average recipe into an extraordinary recipe. Simple preparation and it’s packed with flavor! (Makes 6 servings)

Ingredients:

1 – pound Wild Idea Buffalo Chorizo
1 – small onion, chopped
1 – pound potatoes, chopped
3 – cups buffalo or organic beef broth
1 – teaspoon each; salt, pepper, and Italian seasoning
1 – cup cream
5 – ounces baby spinach, chopped
Grated Parmesan

Preparation:

1) In a stockpot over medium high heat, coarse crumble Chorizo sausage into heated pan. *The fat will release from the sausage shortly, so additional oil is not necessary.

2) Add onions and garlic. Stir in to incorporate and sauté until the meat is browned.

3) Add the chopped potatoes and stir to incorporate. Continue to cook, stirring occasionally for 5 minutes. *This will help absorb some of the oils from the sausage.

4) Add the broth and bring to a boil. Reduce the heat and simmer for 10 minutes.

5) Increase heat back to medium high and add the cream. Bring to full heat.

6) Add the spinach and stir to incorporate, cooking only about 2 minutes, then shut the heat off.

7) To serve, ladle desired portions into bowls and top with grated cheese. Super good!

https://wildideabuffalo.com/blogs/recipes/84680961-souper-bowls

Soup Special of the Day!……Turkey Noodle Soup

March 19, 2017 at 5:42 AM | Posted in Jennie-O Turkey Products, soup, Soup Special of the Day | 2 Comments
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This week’s Soup Special of the Day is Turkey Noodle Soup. Move over Chicken and Noodle, Turkey Noodle is here! Made with cubed JENNIE-O® Extra Lean Oven Roasted Turkey Breast along with frozen mixed vegetables and egg noodles. The Winter is Soup Weather and this recipe is sure to please! You can find this recipe and all the other delicious and healthy recipes all at the Jennie – O website. Enjoy and Make the Switch! https://www.jennieo.com/

 

Turkey Noodle Soup

Simplicity is the main ingredient in this low-fat, high-flavor soup recipe—the turkey equivalent to Chicken Noodle Soup. It’s ready in under 30 minutes and only 240 calories per serving!

INGREDIENTS

½ cup diced onion
1 tablespoon butter
6 cups water
2 tablespoons reduced-sodium chicken bouillon
1½ cups frozen mixed vegetables, thawed
10 ounces cubed JENNIE-O® Extra Lean Oven Roasted Turkey Breast
1½ cups egg noodles
DIRECTIONS

 

 

1) In large saucepan, sauté onion in butter 2 minutes or until softened. Add water and bouillon; bring to a boil.
2) Stir mixed vegetables, turkey and egg noodles into saucepan. Return mixture to a boil; reduce heat. Simmer 10 to 12 minutes or until noodles and vegetables are tender.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories240
Protein20g
Carbohydrates35g
Fiber4g
Sugars6g
Fat2.5g
Cholesterol35mg
Sodium640mg
Saturated Fat1g
https://www.jennieo.com/recipes/333-turkey-noodle-soup

Soup Special of the Day!……Bean and Pasta Soup

March 12, 2017 at 5:38 AM | Posted in Soup Special of the Day | Leave a comment
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For this week’s Soup Special of the Day – Bean and Pasta Soup. You can find this recipe on various sites but I went with the one on the CooksRecipes website. The Cooks site (http://www.cooksrecipes.com/index.html) has a fantastic selection of recipes for all tastes and cuisines. Enjoy and Eat Healthy.

 

Bean and Pasta Soup

Warm up with this simmering sensation, each spoonful is filled with flavor.

Recipe Ingredients:

1 1/2 pounds lean ground beef
6 cups beef broth
1 (11.5-ounce) can vegetable juice
1 (28-ounce) can whole tomatoes, undrained
1 (6-ounce) can tomato paste
1 1/2 cups chopped peeled onion
1 1/2 cups chopped celery
1 1/2 cups grated carrot
1 (15-ounce) can kidney beans, drained
1 (15-ounce) can navy beans, drained
1/4 cup lemon juice
1 clove large garlic, crushed
2 teaspoons Italian seasoning
1 teaspoon salt
1 pound small pasta, such as macaroni or rotini

Cooking Directions:

1 – Brown beef in a large stockpot, about 5 minutes; drain.
2 – Add beef broth and vegetable juice. Stir in whole tomatoes, tomato paste, onion, celery, carrot, kidney beans, navy beans, lemon juice, garlic, Italian seasoning and salt. Bring to a boil, reduce heat, and simmer, uncovered, for 30 minutes.
3 – Add pasta and simmer another 10 to 15 minutes or until pasta is almost tender. Serve hot.
Makes 12 servings.
http://www.cooksrecipes.com/soup/bean_and_pasta_soup_recipe.html

Soup Special of the Day………..Bow Tie Sausage Soup

March 5, 2017 at 6:41 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 Bow Tie Sausage Soup. Italian Pork Sausage and Bow Tie Pasta combine to makes this week’s Soup Special. It’s from the CooksRecipes website. Visit the Cooks site for a fantastic supply of recipe ideas. Enjoy! http://www.cooksrecipes.com/index.html

 

 

Bow Tie Sausage Soup

This delicious and easy-to-prepare soup is just as good the next day as leftovers.

Recipe Ingredients:

1 pound Italian pork sausageCooksrecipes 2
1 medium onion, chopped
1 clove garlic, minced
6 cups chicken broth
2 1/2 to 3 cups bow tie pasta
1 (15-ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1 teaspoon dried basil, crushed
1 teaspoon dried thyme, crushed

 

Cooking Directions:

1 – Combine sausage, onion and garlic in a heavy, large covered pot; cook until sausage is brown, breaking up sausage with wooden spoon. Drain off fat.
2 – Stir in chicken broth, uncooked pasta, tomato sauce, Worcestershire sauce, basil and thyme. Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until pasta is tender, stirring occasionally.
Makes 6 servings.
http://www.cooksrecipes.com/soup/bow_tie_sausage_soup_recipe.html

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

February 26, 2017 at 6:34 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 a Chicken and Mushroom Soup. It’s off the CooksRecipes website. Check the Cooks site for any recipes or recipe ideas you may want. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

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 Cooksrecipes 2
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.
http://www.cooksrecipes.com/soup/chicken_and_mushroom_soup_recipe.html

Soup Special of the Day…….Chicken Gumbo Soup

February 19, 2017 at 6:13 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 Gumbo Soup.

 

Chicken Gumbo Soup

Ingredients
8 cups water
minced fresh parsley
1 teaspoon garlic powder

1 teaspoon ground cumin
1 tablespoon Frank’s Hot Sauce
2 carrots, sliced thin
4 ounces fresh mushrooms
1 (10 ounce) package frozen okra, thawed and sliced
1/4 cup uncooked brown rice
1 skinless, boneless chicken breast half – cut into cubes (Perdue Perfect Portions Chicken Breasts)
1 1/2 cups uncooked whole grain rotini pasta
sea salt to taste
ground black pepper to taste
3 green onions, thinly sliced
Directions
1 – Bring the water to a boil. Add the minced fresh parsley, garlic powder, cumin and the hot pepper sauce. Put the carrots and mushrooms into the pot of water. Cook for five minutes.
2 – Add the okra, wild rice, and chicken cubes. Turn heat to low, and cook for three hours.
3 – Add the spiral pasta, and cook for ten minutes. Add salt and pepper to taste. Serve hot, garnished with green onions.

Soup Special of the Day……..Hearty Turkey and Bean Soup

February 12, 2017 at 6:03 AM | Posted in Jennie-O Turkey Products, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is Hearty Turkey and Bean Soup. Made using the always delicious JENNIE-O® Extra Lean Ground Turkey! Add in Onions, Carrots, Rutabaga, Celery, Beans, and Spices. This one will warm up these cold Winter Days! You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O website. Enjoy and Make the Switch! https://www.jennieo.com/

 
Hearty Turkey and Bean Soup

Looking for a soup to warm your very soul? This just might be it. Featuring turkey breast simmered with carrots, rutabaga, rosemary and white beans, this soul-warming dinner is under 60 minutes away.

INGREDIENTS

1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkeyhearty-turkey-and-bean-soup
½ tablespoon olive oil
2 onions, thinly sliced
3 medium carrots, peeled and diced
1 medium rutabaga, peeled and diced
1 cup diced celery
1 teaspoon chopped fresh rosemary
6 cups chicken broth
3 tablespoons tomato paste
1 teaspoon chili paste
salt and freshly ground pepper, if desired
2 (15-ounce) cans navy or Great Northern beans, drained and rinsed
2 tablespoons fresh lemon juice

 
DIRECTIONS

1) Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer; set aside.
2) In large pot, heat oil over medium heat; add onions. Cook 5 minutes or until onions are softened, stirring occasionally.
3) Add turkey, carrots, rutabaga, celery, rosemary, broth, tomato paste, chili paste, salt and pepper, if desired; stir to combine. Bring to boil. Reduce heat to medium-low. Simmer, covered, 25 to 30 minutes or until vegetables are tender. Add beans and lemon juice. Stir until hot.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATIONJennie O Make the Switch
PER SERVING
Calories330
Protein32g
Carbohydrates37g
Fiber11g
Sugars7g
Fat8g
Cholesterol35mg
Sodium190mg
Saturated Fat1.5g
https://www.jennieo.com/recipes/508-hearty-turkey-and-bean-soup

Soup Special of the Day……Slow Cooker Chicken Taco Soup

February 5, 2017 at 6:48 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 Slow Cooker Chicken Taco Soup. A hearty and delicious Soup/Chili to warm up your Winter’s Day! Enjoy!

 

Slow Cooker Chicken Taco Soup

Ingredients
1/2 Onion, chopped
1 (16 ounce) can Bush’s Chili Beans
1 (15 ounce) can Bush’s Low Sodium Black Beans
1 (15 ounce) can Del Monte Low Sodium Whole Kernel Sweet Corn, drained
1 (8 ounce) can Tomato Sauce
1 (12 fluid ounce) can or bottle Light Beer
2 (10 ounce) cans Diced Tomatoes with Green Chilies, undrained
1 (1.25 ounce) package Old El Paso Less Sodium Taco Seasoning
1 teaspoon Ground Roasted Cumin
Sea Salt And Pepper, to taste
3 whole Amish Skinless, Boneless Chicken Breasts
1 (8 ounce) package Sargento Reduced Fat shredded Cheddar Cheese (optional)
Daisy Light Sour Cream (optional)
diced Avocado (optional)
Crushed Tostito’s Whole Grain Tortilla Chips (optional)

 

Directions
1- Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
2 – Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, diced avocado, and crushed tortilla chips, if desired.

Soup Special of the Day!……Chicken Mushroom Soup

January 22, 2017 at 6:51 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 a Chicken Mushroom Soup. Chicken, Mushrooms, Macaroni, and all the fixings into a delicious Soup! It’s off the CooksRecipes website. When visiting the Cooks site be sure to check out their fantastic selection of recipes! Enjoy and Eat Healthy in 2017! http://www.cooksrecipes.com/index.html

 
Chicken Mushroom Soup

This is an old-fashioned soup updated with mushrooms. Serve with croutons or oyster crackers sprinkled on top.

Recipe Ingredients:

6 cups water
4 boneless, skinless chicken breasts Cooksrecipes 2
1 1/2 cups sliced celery
1 cup diced peeled carrots
3/4 cup chopped onion
2 bay leaves
2 teaspoons salt
1/2 teaspoon ground black pepper
3/4 cup uncooked macaroni
1 1/2 cups sliced mushrooms
1 tablespoon chopped fresh flat-leaf parsley

Cooking Directions:

1 – Heat water in a large stockpot, add chicken breasts, celery, onions, bay leaves, salt and pepper. Bring to a boil over high heat; reduce heat and simmer, covered, about 30 minutes.
2 – Remove chicken and discard bay leaves; skim broth. Add carrots and macaroni. Simmer about 10 minutes or until the macaroni is tender. Return the chicken to the stockpot adding mushrooms and parsley; cook until the mushrooms are tender, about 5 minutes. Serve hot.
Makes 8 servings.
http://www.cooksrecipes.com/soup/chicken_mushroom_soup_recipe.html

Soup Special of the DAY! – Turkey Wild Rice Soup

January 15, 2017 at 6:08 AM | Posted in 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 Turkey Wild Rice Soup. Its made with JENNIE-O® Extra Lean Ground Turkey Breast along with Onions, Carrots, Wild Rice, and Cranberries. This one warms the insides up by just saying the name, Turkey Wild Rice Soup. It’s from the Jennie – O website which has a fantastic selection of healthy and delicious recipes. So Enjoy and Eat Healthy in 2017! https://www.jennieo.com/

 
Turkey Wild Rice Soup

Is this the greatest soup of all time? If it isn’t, it’s definitely in the running. Carrots, cranberries, hearty wild rice and a creamy, savory broth form a brilliant, magical soup that’s under 300 calories per serving.

INGREDIENTS

1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey BreastTurkey Wild Rice Soup
1 cup chopped onion
½ cup chopped carrots
6 cups water
2 tablespoons HERB-OX® chicken flavored bouillon granules
½ cup uncooked wild rice, rinsed
½ cup dried cranberries
½ teaspoon poultry seasoning
½ teaspoon dried thyme leaves
¼ teaspoon freshly ground pepper
½ cup flour
2 cups milk
DIRECTIONS

1) Cook turkey as specified on the package. Always cook to well-done, 165ºF as measured by a meat thermometer. Stir in onion and carrots. Cook over medium-high heat 3 to 5 minutes or until vegetable are tender.
2) Stir in water, bouillon granules, wild rice, cranberries, poultry seasoning, thyme and pepper; bring to boil. Reduce heat. Cover and simmer 45 to 55 minutes or until rice is tender.
3) In small bowl place flour. Gradually add milk, stirring until smooth. Stir flour mixture into soup. Cook over medium heat until soup bubbles and thickens slightly.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATIONJennie O Make the Switch
PER SERVING
Calories290
Protein29g
Carbohydrates40g
Fiber3g
Sugars15g
Fat2g
Cholesterol45mg
Sodium140mg
Saturated Fat0.5g
https://www.jennieo.com/recipes/308-turkey-wild-rice-soup

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