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

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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

Soup Special of the Day…..Black Bean ‘n’ Pumpkin Chili

September 30, 2018 at 5:02 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 – Black Bean ‘n’ Pumpkin Chili. The perfect Fall recipe to prepare for the family. Made using Sweet Yellow Peppers, Black Beans, Can Pumpkin, Cooked Turkey, and more! Just another delicious version of America’s favorite, CHILI! You can find this recipe at the CooksRecipes website which is full of incredible and delicious recipes. So check it out today. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Black Bean ‘n’ Pumpkin Chili
Whip up a batch of this hearty pumpkin chili to warm your family on chilly fall days.

Recipe Ingredients:
2 tablespoons olive oil
1 medium onion, chopped
1 medium sweet yellow pepper, chopped
3 garlic cloves, minced
2 (15-ounce) cans black beans, rinsed and drained
1 (15-ounce) can solid-pack pumpkin
1 (14.5-ounce) can diced tomatoes, undrained
3 cups chicken broth
2 1/2 cups cubed cooked turkey
2 teaspoons dried parsley flakes
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1/2 teaspoon salt
Cubed avocado and thinly sliced green onions (optional)

Cooking Directions:
1 – In a large skillet, heat oil over medium-high heat. Add onion and
pepper; cook and stir until tender. Add garlic; cook 1 minute
longer.
2 – Transfer to a 5-quart slow cooker; stir in the remaining ingredients.
Cook, covered, on LOW 4 to 5 hours. If desired, top with avocado and
green onions.
Makes 10 servings (2 1/2 quarts).

Nutritional Information Per Serving (1/10 of recipe; 1 cup): 192 calories, 5 g fat (1 g saturated fat), 28 mg cholesterol, 658 mg sodium, 21 g carbohydrate, 7 g fiber, 16 g protein.

Diabetic Exchanges: 2 lean meat, 1 1/2 starch, 1/2 fat.
https://www.cooksrecipes.com/soup/black_bean_n_pumpkin_chili_recipe.html

Soup Special of the Day……Pumpkin Chili Mexicana

September 23, 2018 at 5:02 AM | Posted in chili, CooksRecipes, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is, Pumpkin Chili Mexicana. Want a recipe that just screams that Fall is coming, here it is! Made using Pumpkin, Onion, Chile Peppers, Ground Turkey, and Kidney Beans. Just another delicious and healthy recipe from the CooksRecipes website. Check the Cooks site out for all their many recipes. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Pumpkin Chili Mexicana
Pumpkin lends color, nutrients and substance to this creamy chili Mexicana. Onion, chile peppers, ground turkey and kidney beans seasoned with cumin and chili powder make a zesty and flavorful dish.

Recipe Ingredients:
2 tablespoons vegetable oil
1/2 cup chopped onion
1 cup chopped red bell pepper
1 clove garlic, finely chopped
1 pound ground turkey or chicken
2 (14.5-ounce) cans diced tomatoes, undrained
1 (15-ounce) can LIBBY’S® 100% Pure Pumpkin
1 (15-ounce) can tomato sauce
1 (15.25-ounce) can kidney beans, drained
1 (4-ounce) can diced green chiles
1/2 cup whole kernel corn
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper

Cooking Directions:
1 – Heat vegetable oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring frequently, for 5 to 7 minutes or until tender. Add turkey; cook until browned. Drain.
2 – Add tomatoes with juice, pumpkin, tomato sauce, beans, chiles, corn, chili powder, cumin, salt and pepper. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, for 30 minutes.
Makes 4 servings.
https://www.cooksrecipes.com/soup/pumpkin_chili_mexicana_recipe.html

Soup Special of the Day – Spud Soup

September 16, 2018 at 5:02 AM | Posted in CooksRecipes, soup, Soup Special of the Day | 2 Comments
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This week’s Soup Special of the Day is- Spud Soup. Using Washington Yukon Gold or White Potatoes along with your choice of cooked Chicken, Turkey or Fish, or drained canned Salmon or Tuna. The recipe is from the CooksRecipes website which has a huge selection of recipes that will please all tastes,diets, or cuisines. So check it out today for some great recipe ideas. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Spud Soup
Soup can be a special meal that’s easy to make. This recipe is written especially for the young chef of the family. There is some slicing and dicing, so be sure there is adult supervision. Leftover soup makes a great Saturday lunch. Start the soup about 45 minutes before your meal.

Recipe Ingredients:
2 1/2 pounds Washington Yukon Gold or white potatoes
1 (49.5-ounce) can chicken broth
1/2 cup sliced celery
1/2 cup chopped onion
1/4 teaspoon dried thyme or oregano leaves
Salt and ground white or black pepper
1 (10-ounce) package frozen mixed vegetables
1 cup chopped cooked chicken, turkey or fish, or drained canned salmon or tuna

Cooking Directions:
1 – Scrub the potatoes with a vegetable brush in the sink under cold running water.
2 – Peel the potatoes with a vegetable peeler, although you can leave the peels on if you wish.
3 – Using a big sharp knife (and with permission or help) on a cutting board, cut the potatoes in half the long way. Put the halves cut side down on the cutting board and cut each half lengthwise into 4 pieces. Then cut the long slices cross¬wise to make small (about 1-inch) pieces.
4 – Get out a large saucepan or pot and put the potatoes in the pot.
5 – Open the can of chicken broth and pour into the pot.
6 – Add the celery, onion and thyme or oregano and sprinkle with a little salt and pepper.
7 – Put the pot on the burner and turn it to High. When the broth starts to boil, turn the heat down to Medium Low so the broth is just barely bubbling.
8 – Cover the pot and set the timer for 30 minutes.
9 – Using potholders, carefully remove the cover and poke one of the pieces of potato with a long handled fork or a knife to be sure the potatoes are tender. If the potatoes aren’t yet tender, cook another 5 minutes.
10 – Open the package of frozen vegetables and carefully add them to the pot. Add the chicken and cover on the pot.
11 – Set the timer so the soup will simmer for 10 more minutes.
12 – Ladle out a small amount of soup into a bowl and taste. Add more salt and pepper if you think it is necessary.
13 – Soup can be a special meal that’s easy to make. This recipe is written especially for the young chef of the family. There is some slicing and dicing so be sure there is adult supervision. Leftover soup makes a great Saturday lunch. Start the soup about 45 minutes before your meal.
Makes 6 servings.
https://www.cooksrecipes.com/soup/spud_soup_recipe.html

Nutritional Information Per Serving (1/6 of recipe): Calories: 287; Total Fat: 3g; Cholesterol: 19mg; Total Carbs: 47g; Fiber: 4g; Protein: 17g; Sodium: 921mg.

Soup Special of the Day…..Tuscan-Style Sausage and White Bean Soup

September 9, 2018 at 5:02 AM | Posted in CooksRecipes, soup, Soup Special of the Day | 1 Comment
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This week’s Soup Special of the Day is a Tuscan-Style Sausage and White Bean Soup. Mild Italian Sausage and Cannellini (white kidney) Beans are just 2 of the ingredients that you’ll be using to make this week’s recipe. It’s from the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, and cuisines. So Enjoy and eat Healthy in 20018! https://www.cooksrecipes.com/index.html

Tuscan-Style Sausage and White Bean Soup
A bowl of this filling soup makes a great evening meal. The cannellini beans provide its wonderful texture. To enjoy its true Italian flavor, drizzle it with some olive oil and serve it warm.

Recipe Ingredients:
1/2 to 1 pound mild Italian sausage, casings removed, cooked, drained and crumbled
1/4 cup butter or margarine
1/2 cup chopped onion
2 garlic cloves, finely chopped
1/4 cup all-purpose flour
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk
1 (14.5-ounce) can chicken broth
1 (15.5-ounce) can cannellini (white kidney) beans, undrained
Salt
Ground black pepper

Cooking Directions:
1 – Melt butter in medium saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, for 1 to 2 minutes or until onion is tender.
2 – Stir in flour. Gradually stir in evaporated milk and broth. Cook, stirring constantly, until mixture comes to a boil.
3 – Add sausage and beans. Heat through. Season to taste with salt and pepper.
Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): Calories: 320 Calories from Fat: 190 Total Fat: 22 g Saturated Fat: 10 g Cholesterol: 70 mg Sodium: 830 mg Carbohydrates: 17 g Dietary Fiber: 3 g Sugars: 5 g Protein: 14 g.
https://www.cooksrecipes.com/soup/tuscan-style_sausage_and_white_bean_soup_recipe.html

Soup Special of the Day….Home-Style Meat and Potato Soup

September 2, 2018 at 5:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is – Home-Style Meat and Potato Soup. Mashed Potatoes and Meat make one Comfort Food Soup. Plus it’s only 138 calories per serving! It’s another healthy and delicious recipe from the Diabetes Self Management website. At the site you’ll find a huge selection of Diabetic Friendly Recipes along with Diabetic News, and Diabetes Management. Be sure to check it out soon! Also you can subscribe to the Diabetes Self Management Magazine. The latest issue was full of delicious and Diabetic Friendly Recipes. So Enjoy and Eat Healthy in 2018! https://www.diabetesselfmanagement.com/

Home-Style Meat and Potato Soup
Ingredients
2 tablespoons light margarine
1 tablespoon all-purpose flour
1 1/2 cups skim milk or 1 can (15 ounces) fat-free, low-sodium chicken broth
1 cup leftover mashed potatoes
1/4 teaspoon black pepper
1/2 teaspoon onion powder
One of the following: 1 ounce leftover diced lean ham, 1 ounce chopped lean sandwich meat, or 1 regular-size, low-fat hot dog, diced
1 ounce low-fat cheese (Cheddar, Swiss, or American), shredded
Directions
In a small saucepan, melt margarine over medium heat. Add flour and whisk to make a paste. Add skim milk and stir constantly over medium heat and bring to a slow boil to thicken slightly. Add mashed potato, black pepper, onion powder, and chopped meat. Bring to a boil, then cover and reduce heat to simmer. Simmer 2 minutes. Spoon soup into bowls, then top each with a quarter of the shredded cheese.

Yield: 4 servings. Serving size: about 6 ounces.

Nutrition Facts Per Serving:
Calories: 138 calories, Carbohydrates: 15 g, Protein: 6 g, Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 6 mg, Sodium: 361 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/home-style-meat-and-potato-soup/

Soup Special of the Day…….Turkey Tuscan Bean and Tomato Soup

August 26, 2018 at 5:02 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 Turkey Tuscan Bean and Tomato Soup. This is from the Jennie – O Turkey website and is made with JENNIE-O® Lean Italian Seasoned Ground Turkey along with Rosemary, Shallots, and Great Northern Beans. You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH! https://www.jennieo.com/

Turkey Tuscan Bean and Tomato Soup
Rosemary, shallots, lean ground turkey and Great Northern Beans simmer together to create this low fat Italian soup. Topped with crunchy croutons, it’s great comfort food for cool nights.

INGREDIENTS
1 (16-ounce) package JENNIE-O® Lean Italian Seasoned Ground Turkey
1 tablespoon olive oil
½ cup sliced shallots or onion
3 cloves garlic, minced
2 (16-ounce) cans Great Northern Beans, rinsed and drained
1 (14.5-ounce) can seasoned diced tomatoes
2 (14.5-ounce) cans reduced-sodium chicken broth
1 tablespoon chopped fresh rosemary
¼ teaspoon freshly ground pepper
½ cup garlic or herb croutons, divided, if desired

DIRECTIONS
1) Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) In large saucepan, heat oil over medium-high heat. Add shallots and garlic; cook 5 minutes or until softened, stirring occasionally.
3) Add beans, tomatoes, broth, rosemary, pepper and turkey; bring to boil. Reduce heat; simmer, uncovered 15 minutes or until thickened.
4) Ladle into shallow bowls; top with croutons.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 300
Protein 21g
Carbohydrates 29g
Fiber 10g
Sugars 6g
Fat 10g
Cholesterol 55mg
Sodium 800mg
Saturated Fat 2.5g
https://www.jennieo.com/recipes/147-turkey-tuscan-bean-and-tomato-soup

 

Lean Italian Seasoned Ground Turkey
For all your favorite spaghetti, lasagna meatball and sausage recipes, look no further than JENNIE-O® Lean Italian Seasoned Ground Turkey! It’s already Italian seasoned right out of the package. And since it’s lean, it comes with 70% less fat than USDA data for all ground beef. Save on prep time, and flavor!

* GLUTEN FREE
* PRESEASONED
* 70% LESS FAT THAN REGULAR GROUND BEEF
* 20 OZ-PACKAGE (1.25 LBS)
* 16 OZ-PACKAGE (1 LB) 20-OZ (1.25 LBS) PACKAGE

COOKING INSTRUCTIONS
CONSUMER STOVETOP SKILLET:
Spray skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.
* Always cook to an internal temperature of 165°F.

NUTRITION INFORMATION
Serving Size112 g

Calories 160
Calories From Fat 90
Total Fat 9.0 g
Saturated Fat 3.0 g
Trans Fat. 0 g
Cholesterol 80 mg
Sodium 620 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugars 2 g
Protein 19 g
Vitamin A 0%
Vitamin C 4%
Iron 8%
Calcium 2%
https://www.jennieo.com/products/195-lean-italian-seasoned-ground-turkey

Soup Special of the Day…..Southwest Chicken Soup

August 19, 2018 at 5:03 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 – Southwest Chicken Soup. Chicken and Black Beans along with all the other ingredients are the makings of this week’s recipe. The recipe is from one of my favorite recipe sites, the CooksRecipes website. The Cooks site has a huge selection of Recipes to please all tastes, diets, and cuisines. So check it out today! Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Southwest Chicken Soup
A hearty and satisfying chili-spiced chicken and black bean soup.

Recipe Ingredients:
2 tablespoons olive oil
2 boneless, skinless chicken breast halves, cut into chunks
1/4 cup finely diced onion
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon chili powder
1/8 teaspoon cayenne pepper
1 (15-ounce) can black beans, rinsed and drained
1 (14.5-ounce) can chicken broth
1 (14.5-ounce) can Mexican-style stewed tomatoes
3 (6-inch) corn tortillas, stacked, halved, cut into 1/2-inch strips
2 tablespoons chopped fresh cilantro
6 tablespoons plain low-fat yogurt

Cooking Directions:
1 – Preheat oven to 450°F (230°C).
2 – In heavy Dutch oven, heat oil over medium heat. Add chicken and cook 3 to 4 minutes, stirring frequently, until opaque.
3 – Stir in onion, garlic, cumin, salt, chili powder, and cayenne. Cook 1 to 2 minutes, stirring frequently, until garlic and spices are fragrant.
4 – Stir in undrained corn, black beans, broth, and stewed tomatoes. Increase heat to high and bring to a boil. Reduce heat, cover and simmer 15 minutes.
5 – Meanwhile, spread tortilla strips in a single layer on a baking sheet. Bake 5 minutes, stirring once, until crisp and lightly browned. Stir cilantro into soup, and ladle soup into bowls.
6 – Top servings with tortilla strips and a tablespoon of yogurt.
Makes 6 servings.
https://www.cooksrecipes.com/soup/southwest_chicken_soup_recipe.html

Soup Special of the Day…………Italian Sausage Soup SUNDAY

August 12, 2018 at 5:03 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, Italian Sausage Soup. You can use Sweet or Hot Italian Sausages for the recipe. You’ll also need Onion, Garlic, White Beans, Italian Style Diced Tomatoes, and Spices. The version of the recipe comes from the CooksRecipes website. The Cooks site has a huge selection of recipes so be sure to check it out! Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Italian Sausage Soup
Experiment with hot or mild sausage in this soup and your family’s tastes. Serve with warm crusty bread.

Recipe Ingredients:
1/2 pound sweet or hot Italian sausage, casing removed
1 small onion, diced
1 clove garlic, crushed
1 (14.5-ounce) can chicken broth
1 (15-ounce) can Italian-style diced tomatoes
1 (15-ounce) can white beans (Great Northern or cannellini)
1/2 teaspoon dry oregano, crushed
1/2 teaspoon dry marjoram, crushed
1/2 teaspoon salt
Dash of crushed red pepper flakes, or to taste

Cooking Directions:
1 – In a large heavy saucepan brown sausage over medium-high heat; stir in onion and garlic; cook and stir until soft, about 3 minutes.
2 – Stir in all remaining ingredients, bring to a boil, lower heat and simmer for about 8 to 10 minutes.

Makes 6 (1 cup) servings.
https://www.cooksrecipes.com/soup/italian_sausage_soup_recipe.html

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