Soup Special of the Day…Acorn Squash Soup with Chicken and Red Pepper Meatballs

December 16, 2018 at 6:02 AM | Posted in Diabetes Self Management, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is a recipe for Acorn Squash Soup with Chicken and Red Pepper Meatballs. You’ll need Acorn Squash, Ground Lean Chicken or Turkey, Red Bell Pepper, Egg Substitute, Spices, and Reduced Sodium Vegetable Broth. There are several sites that have this recipe and I went with the one from one my favorite sites, the Diabetes Self Management. At the site you’ll find a fantastic selection of Diabetes Friendly Recipes along with Diabetes Management Tips so check it out today. Enjoy and Eat Healthy in 2018! https://www.diabetesselfmanagement.com/

Acorn Squash Soup with Chicken and Red Pepper Meatballs

Ingredients
1 small to medium acorn squash (about 3/4 pound)
1/2 pound ground lean chicken or turkey
1 red bell pepper, seeded and finely chopped
3 tablespoons cholesterol-free egg substitute
1 teaspoon dried parsley
1 teaspoon ground coriander
1/2 teaspoon black pepper
1/4 teaspoon ground cinnamon
3 cups reduced-sodium vegetable broth
2 tablespoons fat-free sour cream (optional)
Ground red pepper (optional)

Directions
1 – Pierce squash skin with fork. Place in microwaveable dish; microwave on HIGH 8 to 10 minutes or until tender. Cool 10 minutes.

2 – Meanwhile, combine chicken, bell pepper, egg substitute, parsley, coriander, cinnamon, and black pepper in large bowl, mix lightly. Shape mixture into eight meatballs. Place meatballs in microwavable dish; microwave on HIGH 5 minutes or until cooked through. Set aside to cool.

3 – Remove and discard seeds from cooled squash. Scrape squash flesh from shell into large saucepan; mash squash with potato masher. Add broth and meatballs to saucepan; cook over medium-high heat 12 minutes, stirring occasionally. Add additional liquid if necessary.

4 – Garnish each serving with 1 tablespoon sour cream and ground red pepper.

Yield: 2 servings.

Nutrition Facts Per Serving:
Calories: 309 calories, Carbohydrates: 23 g, Protein: 31 g, Fat: 12 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 208 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/acorn-squash-soup-with-chicken-and-red-pepper-meatballs/

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Soup Special of the Day……….Garden Noodle Soup

December 9, 2018 at 6:02 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 recipe for Garden Noodle Soup. Egg Noodles with a variety of Vegetables and Spices. It’s from the CooksRecipes website which has a huge selection of recipes to please all tastes! Check it out today. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Garden Noodle Soup
Recipe Ingredients:
12 ounces medium or thin egg noodles, uncooked
1 medium onion, chopped
2 garlic cloves, minced
2 carrots, peeled and chopped
2 celery stalks, chopped
1 (14.5-ounce) can crushed tomatoes, cut up and juice reserved
3 (14.5-ounce) cans low-sodium vegetable, chicken or beef broth
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 bay leaf
2 (12-ounce) cans white cannellini or great northern beans, drained and rinsed
1/4 cup freshly grated Parmesan cheese
1/4 cup chopped parsley
1 tablespoon vegetable oil
1 1/2 cups water
Salt and freshly ground pepper to taste

Cooking Directions:
1 – Cook noodles according to package directions. Drain and set aside.
2 – While noodles are cooking, heat oil in large saucepan over medium heat. Sauté onion, stirring until pale golden, about 5 minutes.
3 – Add garlic, carrots and celery and sauté until tender, stirring occasionally, about 5 minutes.
4 – Add tomatoes and reserved juice, broth, water, oregano, basil, bay leaf, and salt and pepper to taste. Bring to a boil, then reduce heat and simmer, partially covered, about 30 minutes.
5 – Stir in the beans and cooked noodles.
6 – Remove bay leaf. Sprinkle some of the Parmesan cheese and chopped parsley on each serving of soup, or stir into saucepan prior to serving. Serve immediately.
Makes 6 servings.
https://www.cooksrecipes.com/soup/garden_noodle_soup_recipe.htmlakes

Soup Special of the Day….. Creamed Carrot Soup

December 2, 2018 at 6:02 AM | Posted in CooksRecipes, Soup Special of the Day | Leave a comment
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This weeks Soup Special of the Day is a Creamed Carrot Soup. Eat your Carrots! Cooked Onions and Carrots puréed with added Beef Broth to give it that Beefy flavor. The recipe is from the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, and cuisines. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Creamed Carrot Soup
A beef-flavored cream soup with a puréed mixture of cooked onions and carrots.

Recipe Ingredients:
5 tablespoons butter
4 onions, chopped
4 cups carrots, peeled and sliced
4 tablespoons all-purpose flour
5 cups beef broth
3 1/2 cups milk
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 teaspoon ground nutmeg

Cooking Directions:
1 – Melt butter in a kettle. Sauté chopped onions and sliced carrots until the onions are soft. Blend in flour.
2 – Mix in beef broth and stir until smooth. Simmer, covered, for 30 minutes. Purée in a blender or food processor; return to the kettle.
3 – Stir in milk, salt, and pepper. Heat through and serve with nutmeg sprinkled on top.
Makes 6 servings.
https://www.cooksrecipes.com/soup/creamed_carrot_soup_recipe.html

Soup Special of the Day……Tomato Basil Soup

November 25, 2018 at 6:02 AM | Posted in CooksRecipes, Soup Special of the Day, Soups | Leave a comment
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This week’s Soup Special of the Day is a Tomato Basil Soup. The recipe uses; tomatoes, leeks, carrots, shallots, garlic, thyme, bay leaves, and basil. The recipe comes from the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, or cuisines so check it out today! Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Tomato Basil Soup
Consider making a double batch for the freezer or for popping into the microwave the next day for a perfect low-calorie light lunch.

Recipe Ingredients:
1 pound fresh tomatoes, peeled, seeded and chopped
1/2 cup carrots, washed and chopped
1/2 cup leeks, washed and chopped (can substitute onions)
1/2 cup chopped shallots
1/2 teaspoon minced garlic
1/4 cup olive oil
1 sprig fresh thyme
2 bay leaves
1/4 cup tomato paste
8 cups chicken broth
5 tablespoons chopped fresh basil

Cooking Directions:
1 – Heat olive oil in a 4-quart saucepan.
2 – Add tomatoes, leeks, carrots, shallots and garlic; sauté for 1 to 2 minutes.
3 – Add fresh thyme, bay leaves, tomato paste and chicken broth
4 – Simmer on low heat for 20 to 25 minutes.
5 – Remove thyme and bay leaves.
6 – Purée mixture in blender or food processor.
7 – Reheat soup.
8 – Serve with freshly chopped basil in each bowl.
Makes 4 servings.
https://www.cooksrecipes.com/soup/tomato_basil_soup_recipe.html

Soup Special of the Day…..Italian Skillet Roasted Vegetable Soup

November 18, 2018 at 6:02 AM | Posted in Diabetes Self Management, Soup Special of the Day, Soups | Leave a comment
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This week’s Soup Special of the Day is an Italian Skillet Roasted Vegetable Soup. Bell Peppers, Tomatoes, Garlic, and Zucchini are just a few of the ingredients for this delicious soup! Prepared using your Dutch Oven. It’s from the Diabetes Self Management website. At the Diabetes Management site you’ll find a huge selection of Diabetic Friendly Recipes along with tips on managing your Diabetes, Diabetic News, and much more so check it out today. Plus you can subscribe to the Diabetes Self Management Magazine! So Enjoy and Eat Health in 2018! 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/

Soup Special of the Day….Creamy Turkey and White Bean Soup

November 11, 2018 at 6:02 AM | Posted in CooksRecipes, Soup Special of the Day, Soups | Leave a comment
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This week’s Soup Special of the Day is a recipe for Creamy Turkey and White Bean Soup. Made using the always fresh and delicious Honeysuckle White Turkey Breast along with Onion, Celery, Tomatoes, Cannellini Beans, Parmesan Cheese, and Seasoning. Great recipe for any leftover Turkey during the Holidays. The recipe is from the CooksRecipes website which has an endless choice of recipes to please all tastes. So check it out today. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Creamy Turkey and White Bean Soup
Cooked turkey breast with onion, celery, garlic, tomatoes, white beans, fresh basil, garnished with Parmesan cheese and parsley.

Recipe Ingredients:
4 tablespoon olive oil
1 pound Honeysuckle White Turkey Breast, chopped, cooked (great for leftover turkey)
1 medium onion, finely chopped
1 medium celery rib, sliced fine
2 cloves garlic, minced
3 Roma tomatoes, peeled, seeded and chopped
2 cups chicken broth
1 cup cannellini beans, puréed or use 1 cup white beans
2 tablespoon fresh basil, chopped
Salt and ground black pepper to taste
Parmesan cheese for garnish
Chopped parsley for garnish

Cooking Directions:
1 – Sauté onion, garlic and celery in olive oil over medium high heat until onions are transparent. Add tomatoes and broth and simmer 10 minutes.
2 – Add beans, mix well and continue to cook an additional 5 minutes.
3 – Next finely chop basil and add to soup along with the turkey.
4 – Garnish with Parmesan cheese and chopped parsley.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): 413 Calories from fat: 204 Total fat: 23 gm Saturated fat: 4 gm Cholesterol: 102 mg Sodium: 794 mg Carbohydrate: 13 gm Protein: 38 gm.
https://www.cooksrecipes.com/soup/creamy_turkey_and_white_bean_soup_recipe.html

Soup Special of the Day….Roasted Corn and Chipotle Soup

November 4, 2018 at 6:02 AM | Posted in CooksRecipes, Soup Special of the Day, Soups | Leave a comment
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This week’s Soup Special of the Day is a Roasted Corn and Chipotle Soup. Roasted Corn and Chipotle Chilies combine to make this week’s recipe. It’s from the CooksRecipes website which has a huge selection of recipes for all diets and cuisines. Be sure to check out their many recipes today! Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Roasted Corn and Chipotle Soup
The nutty flavor of roasted corn complements the smoky-sweet taste of chipotle chiles. A crisp green salad and warm tortillas will complete this meal.

Recipe Ingredients:
2 cups fresh or frozen corn kernels, thawed
1 tablespoon vegetable oil
1 tablespoon unsalted butter
1 cup chopped onion
2 cloves garlic, minced
3 cups chicken stock
1 (28-ounce) can crushed tomatoes
2 teaspoons salt
1/2 teaspoon ground white pepper
2 (7-ounce) cans chipotle chiles in adobo sauce

Cooking Directions:
1 – Preheat the oven to 400°F (205°C).
2 – Place corn on a baking sheet in a single layer; roast about 10 minutes, until browned.
3 – Heat oil and butter in a large skillet; sauté onion and garlic over medium-high heat until browned.
4 – Add broth, tomatoes, salt and pepper; simmer 5 minutes.
5 – Add chiles and corn, simmer 5 minutes to heat through.
Makes 6 servings.
https://www.cooksrecipes.com/soup/roasted_corn_and_chipolte_soup_recipe.html

Soup Special of the Day!…..Sweet Potato Bisque

October 28, 2018 at 5:02 AM | Posted in CooksRecipes, Soup Special of the Day | 2 Comments
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This week’s Soup Special of the Day is a Sweet Potato Bisque. Made using Sweet Potatoes, Carrots, Onion, Garlic, Celery, Bacon, and Orange Juice. The recipe is from the CooksRecipes website which is loaded with with delicious and healthy recipes to please all tastes, diets, or cuisines. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Sweet Potato Bisque
Sweet Potato BisqueA smooth, rich bisque with sweet potatoes, carrots, onion, garlic, celery, bacon and orange juice.

Recipe Ingredients:
1 tablespoon olive oil
2 slices bacon, diced
1/2 cup diced onion
1/2 cup diced carrots
1/2 cup diced celery
4 cloves garlic, peeled and minced
1/2 cup fresh orange juice
2 medium sweet potatoes, peeled and diced
4 new potatoes, peeled and diced
6 cups flavorful chicken or vegetable stock
1 tablespoon Splenda® Sugar Blend
1/2 teaspoon cayenne pepper
1 pinch salt and freshly ground black pepper

Cooking Directions:
1 – Heat the olive oil in a large pan over medium-high heat; add bacon.
Cook for about 2 minutes to render the fat.
2 – Add onion, carrot, celery, and garlic, and sauté for 5 to 7 minutes, stirring frequently. Then add the orange juice and reduce to thick syrup.
3 – Add the potatoes and stock and bring to a boil.
Reduce heat and simmer for about 30 minutes, or until the potatoes are tender.
4 – Add Splenda® Sugar Blend for Baking and cayenne.
5 – Ladle mixture into a blender and pure thoroughly in batches; strain and season with salt and pepper. If the soup is too thick, thin with a little chicken or vegetable stock.
6 – Serve warm.
Makes 8 (3/4 cup) servings.

Nutritional Information Per Serving (1/8 of recipe; 3/4 cup): Calories 180 | Calories from Fat 45 | Fat 5.0g (sat 1.0g) | Cholesterol 0mg | Sodium 860mg | Carbohydrates 29g | Fiber 3g | Sugars 8g | Protein 5g.
https://www.cooksrecipes.com/diabetic/sweet_potato_bisque_recipe.html

Soup Special of the Week – Broccoli Chicken Soup

October 14, 2018 at 5:02 AM | Posted in CooksRecipes, Soup Special of the Day | Leave a comment

This week’s Soup Special of the Week is a Broccoli Chicken Soup. Chicken, Broccoli, and Noodle Soup topped with a Poached Egg and Parmesan Cheese. Comfort Food at it’s best! The recipe is from the CooksRecipes website, one of my favorite sites! Check it out today. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Broccoli Chicken Soup
This simple, yet hearty chicken, broccoli and noodle soup is served topped with a poached egg and garnished with freshly grated Parmesan cheese.

Recipe Ingredients:
1 (10.75-ounce) can condensed chicken broth
2 cups water
1 (10-ounce) package frozen chopped broccoli
1/2 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1 cup (2 ounces) dry fine noodles
1 (5-ounce) can chunk chicken, flaked
4 large eggs
1/4 cup freshly grated Parmesan cheese

Cooking Directions:
1 – In medium saucepan, combine broth, water, broccoli, and seasonings. Bring to boiling over high heat. Stir in noodles. Reduce heat to medium and cook, stirring occasionally, until noodles are tender, 10 to 12 minutes. Stir in chicken. Keep hot over low heat.
2 – In large saucepan, bring 3-inches of water to boiling. Break eggs into small bowl. Reduce heat to simmering. Hold bowl close to water’s surface and let eggs slide separately into water. Cook until whites are set and yolks begin to thicken but are not hard, 3 to 5 minutes.
3 – Pour 1 cup of the soup into each of 4 bowls. Lift eggs with slotted spoon and gently lower onto soup. Sprinkle each with 1 tablespoon of the cheese.
Makes 4 servings.
https://www.cooksrecipes.com/soup/broccoli_chicken_soup_recipe.html

Soup Special of the Day…..Jalapeño Sweet Potato and Chicken Chowder

October 7, 2018 at 5:02 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 Jalapeño Sweet Potato and Chicken Chowder. Sweet Potatoes, Chicken, Corn, and Jalapenos are just some of the ingredients that make up this week’s recipe. It’s from the CooksRecipes website which has a huge selection of recipes, so check it out today! Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

 

Jalapeño Sweet Potato and Chicken Chowder

Recipe Ingredients:
2 large sweet potatoes
2 tablespoons butter or vegetable oil
1 small onion, 1/4-inch diced
Up to 1 quart vegetable broth, chicken stock or water
2 cups cooked chicken, cubed
1 1/2 cups whole kernel corn (fresh or frozen)
2 teaspoons jalapeños, minced (or more to taste)
1/2 cup heavy cream
1 teaspoon salt
Chopped green onions for garnish

Cooking Directions:
1 – Bake sweet potatoes at 350°F (175°C) until softened. Scoop out flesh; discard skin. Purée (or mash) sweet potatoes.
2 – In a soup pot, sauté onion in butter until softened. Add puréed sweet potato and desired amount of chicken stock. Bring to a boil, reducing liquid slightly.
3 – Add chicken, corn, jalapeños, heavy cream and salt. Simmer soup for 10 minutes.
4 – Serve garnished with chopped green onions.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 361; Total Fat: 16g; Total Carbs: 35g; Fiber: 4g; Protein: 20g.
https://www.cooksrecipes.com/soup/jalapeno_sweet_potato_chicken_chowder_recipe.html

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