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Chili-Roasted Root Vegetables

April 7, 2024 at 6:01 AM | Posted in CooksRecipes, vegetables | Leave a comment
Tags: baking, Beets, Canola Oil, carrots, Chili powder, Chili-Roasted Root Vegetables, Cooking, CooksRecipes, Food, Garlic Powder, New Potatoes, Onions, recipes, Roasting, Salt, Side Dishes, Vegetables

Here’s a Side Dish Recipe for Chili-Roasted Root Vegetables. To make this recipe you’ll be needing Beets, Carrots, New Potatoes, Onions, Canola Oil, Garlic Powder, Chili Powder, and Salt. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2024! https://www.cooksrecipes.com/index.html

Chili-Roasted Root Vegetables
Recipe courtesy of CanolaInfo.org.

Recipe Ingredients:
3 medium beets, trimmed, peeled and cut into 1/2-inch wedges
3 medium carrots, peeled and cut into 3-inch pieces (cut thicker pieces in half lengthwise)
4 medium new potatoes, about 1 1/2 ounces each, cut into 1/2-inch wedges
1 medium to large yellow or red onion, cut into 1/2-inch wedges
3 1/2 tablespoons canola oil – divided use
1 teaspoon garlic powder
1 tablespoon chili powder
1/2 teaspoon salt

Cooking Directions:
1 – Preheat oven to 425°F (220°C) (220°C). Line large baking sheet with aluminum foil.
2 – In large bowl, combine all ingredients, except salt. Toss until well coated.
3 – Place on baking sheet in single layer and bake 30 minutes, stirring and turning every 10 minutes or until richly browned. Remove from oven and sprinkle with salt.
Makes 10 servings.

Nutritional Information Per Serving (1/10 of recipe): Calories: 150; Total Fat: 5g; Saturated Fat: 0g; Cholesterol: 0mg; Total Carbs: 25g; Fiber: 3g; Protein: 3g; Sodium: 160mg.
https://www.cooksrecipes.com/sidedish/chili-roasted_root_vegetables_recipe.html

Healthy Vegetable Side Dish Recipes

January 28, 2024 at 6:01 AM | Posted in EatingWell, vegetables | Leave a comment
Tags: baking, Beans, Cauliflower, Cooking, Cucumbers, EatingWell, Food, Greens, Grilling, Healthy Vegetable Side Dish Recipes, Pickles, Potato Salad, Potatoes, recipes, Roasting, Spices, Spinach, Vegetables

From the EatingWell website it’s Healthy Vegetable Side Dish Recipes. Find some Delicious and Healthy Vegetable Side Dish Recipes with recipes including Roasted Potato Salad Is the Only Potato Salad That Matters, Garlic-Butter Cauliflower Bites, and Easy Refrigerator Pickles. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2024! http://www.eatingwell.com/

Healthy Vegetable Side Dish Recipes
Find healthy, delicious vegetable side dish recipes, from the food and nutrition experts at EatingWell.

Roasted Potato Salad Is the Only Potato Salad That Matters
Roasting potatoes is the ultimate way to avoid watery, mushy or bland potato salad. Boiled potatoes can hold on to moisture (even if they seem dry!), which can affect the texture of the final dish. Roasted potatoes hold their shape without the risk of them falling apart, and the roasting process concentrates the flavor of the potatoes so your potato salad will be extra savory. We love the anise flavor of tarragon in the dressing but feel free to use a mix of fresh herbs to make this easy side dish your own……

Garlic-Butter Cauliflower Bites
These garlic-butter cauliflower bites are inspired by the crowd-pleasing flavors of classic garlic knots. Here we ditch the bread in favor of cauliflower and use a combo of butter and extra-virgin olive oil for roasting that helps keep saturated fat in check. The combination of garlic and Parmesan cheese delivers on the classic savory flavor. Serve this easy side with roasted chicken or pork or enjoy as an appetizer with a side of marinara for dipping……

Easy Refrigerator Pickles
Don’t let your cucumbers go bad or freeze in the fridge. Refrigerator pickles are easy to make, and there’s no need for kettle steamers, special jars, and vacuum-tight lids. Make an extra batch to top off grilled burgers, diced for fresh tartar sauce, as the perfect side to a simple sandwich or just a quick, tangy snack. The pickling liquid can be used with other vegetables as well such as beets, onions and carrots depending on the season. Plus, unlike store-bought pickles, these scrumptious homemade pickles are low in sodium……

* Click the link below to get all the Healthy Vegetable Side Dish Recipes
https://www.eatingwell.com/recipes/18028/side-dishes/vegetable/

SOUTHWESTERN ROASTED VEGETABLES

December 12, 2023 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine, vegetables | Leave a comment
Tags: baking, Cooking, Diabetic Gourmet Magazine, Food, Portabella Mushrooms, recipes, SOUTHWESTERN ROASTED VEGETABLES, Sweet Potatoes, Taco Seasoning, Vegetarian, Zucchini

Here’s a Delicious Side Dish Recipe for a SOUTHWESTERN ROASTED VEGETABLES. Sweet Potatoes, Zucchini, Portabella Mushrooms, and Taco Seasoning make up this hearty meatless dish! So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2023! https://diabeticgourmet.com/

SOUTHWESTERN ROASTED VEGETABLES

Ingredients

4 cups peeled, cubed sweet potatoes (yams), cut in 1-inch cubes
1 1/2 cups zucchini, cut into small chunks
1 small red onion, cut into small chunks
1 6-ounce package portabella mushroom slices, halved
2 tablespoons olive oil
3 tablespoons reduced-sodium taco seasoning mix (about half a 1.25-ounce packet)
Salt to taste (optional)

Directions

Preheat oven to 425F. Coat baking sheet with nonstick cooking spray or line with foil.
In large bowl, combine sweet potatoes, zucchini, onion and mushrooms. Toss with olive oil to coat. Sprinkle with taco seasoning and spread vegetables on baking sheet.
Bake 40 minutes, shaking pan every 15 minutes, until vegetables are tender and roasted.

Recipe Yield: Yield: Makes 8 (1/2-cup) servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 110
Fat: 4 grams
Sodium: 209 milligrams
Protein: 2 grams
Carbohydrates: 17 grams
https://diabeticgourmet.com/diabetic-recipes/southwestern-roasted-vegetables

Maple Roasted Vegetables

March 5, 2023 at 6:01 AM | Posted in CooksRecipes, vegetables | Leave a comment
Tags: Acorn Squash, baking, Canola Oil, Cauliflower, Cooking, CooksRecipes, Food, Green Peppers, Maple Roasted Vegetables, Maple Syrup, Parsnips, recipes, Red Peppers, Side dish, Sweet Potatoes

Here’s a Delicious and Healthy Side Dish, Maple Roasted Vegetables. To make this recipe you’ll be needing Canola Oil, Maple Syrup, Red Peppers, Green Peppers, Cauliflower, Sweet Potatoes, Acorn Squash, Parsnips, and more! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2023! https://www.cooksrecipes.com/index.html

Maple Roasted Vegetables
Inspired medley of roasted vegetables enhanced with a touch of maple sweetness.

Recipe Ingredients:
1/3 cup canola oil
1/3 cup maple syrup
1 EACH red and green peppers, cut into large cubes
1/2 head cauliflower, cut into 1 1/2-inch florets
1 sweet potato, cut into 1 1/2-inch. cubes
1 acorn squash, peeled and cut into 1 1/2 in cubes
4 parsnips, peeled and cut lengthwise
4 carrots, peeled and cut lengthwise
1 head of garlic, peeled and separated into cloves
1 large red onion, cut into eighths
1 teaspoon EACH salt and pepper
1 tablespoon dried basil

Cooking Directions:
1 – Preheat oven to 425°F (220°C).
2 – In a large bowl, mix together canola oil, maple syrup, peppers, cauliflower, sweet potatoes, squash, parsnips, carrots, garlic, red onion, salt, pepper and basil. Place mixture on a baking pan lined with parchment paper.
3 – Bake for 40 to 45 minutes, stirring occasionally, until vegetables are tender.
Makes 10 servings.

Nutritional Information Per Serving (1/10 of recipe): Calories: 190; Total Fat: 8g; Saturated Fat: 1g; Cholesterol: 0mg; Total Carbs: 28g; Fiber: 6g; Protein: 3g; Sodium: 280mg.
https://www.cooksrecipes.com/sidedish/maple_roasted_vegetables_recipe.html

Buffalo Stir – Fry

October 26, 2021 at 6:55 PM | Posted in stir-fry, vegetables, Wild Idea Buffalo | Leave a comment
Tags: Buffalo Stir - Fry, Cooking, Dinner, Food, GREEN BEANS, Kikkoman Sir Fry Sauce, La Cho Asian Style Crunchy Noodles, La Choy Bean Sprouts, recipes, Sliced Carrots, Udon Stir - Fry Noodles, Water Chestnuts, Wild Idea Buffalo Stir - Fry Strips

Today’s Menu: Buffalo Stir – Fry

To start my day off I prepared a Poached Egg and served it on a toasted Thomas English Muffin. I also had my morning cup of Bigelow Decaf Green Tea. 56 degrees and windy, but the sun was out most of the day. I had to get out and rake some leaves, which isn’t going to do a lot of good. The leaves are falling all over the street and piling up quickly . I raked what I could in our yard and I got an elderly neighbor’s yard also. At least I got rid of the first wave of leaves, raked to large yard bags full. For Dinner tonight I prepared a Buffalo Stir – Fry.

To make my Stir – Fry I’ll be using Wild Idea Buffalo – Stir – Fry Slices, Ka Me Udon Stir-Fry Noodles, La Choy Bean Sprouts, Del Monte Cut Green Beans, Del Monte Sliced Carrots, Reese Sliced Water Chestnuts, Polar Shiitake Sliced Mushrooms, Kikkoman Stir – Fry Sauce, and La Choy Asian Style Crunchy Noodles. I can’t wait to have this!

To start I prepared the Wild Idea Buffalo – Stir – Fry Strips. These are so easy to prepare, and so delicious! These just cook for a couple of minutes, they are so lean. So I seasoned them with some Wild Idea Buffalo Omnivore Salt. Then grabbed a small Cast Iron Skillet, sprayed it with Pam Non Stick Spray and a tablespoon of Cooking Olive Oil. Heated it on medium heat. The lightly fried the strips. Flipping them once. Removed them from the heat and set aside until I added them to the Stir – Fry.

I started by opening the cans of Cut Green Beans, Sliced Carrots, Bean Sprouts, Sliced Water Chestnuts and Mushrooms. Next I got a large Skillet, sprayed it with Pam Spray and added 1 1/2 tablespoons of Cooking Olive Oil. Heated the Skillet on Medium High heat. When the Skillet was heated I added some of the Stir – Fry Sauce, I just eyed this because I wasn’t sure on how much to add. I then added the Udon Stir – Fry Noodles, Cut Green Beans, Sliced Carrots, Bean Sprouts, and Sliced Water Chestnuts. Stirred them a few times and then added the Buffalo Stir – Fry Strips. Continued cooking until everything was heated. The aroma was incredible!

Removed the Skillet from the heat. I then got a large serving bowl and added the Stir -Fry. I topped everything with the La Choy Asian Style Crunchy Noodles and served.

It came out so good! Everything worked together so good. The Kikkoman Stir Fry Sauce tied everything together, excellent Sauce! I have to start having Stir – Fry more often! There’s so many different ways and ingredients you can prepare it with. For Dessert later a Jello Sugar Free Dark Cherry Jello. Take Care All!

Wild Idea Buffalo – STIR-FRY STRIPS
Stir things up with our pre-seasoned Buffalo Stir-Fry Strips! Super convenient and cooks up in a jiffy! And, the best part – they are super delicious too! Available in an 8 oz. package.
https://wildideabuffalo.com/products/stir-fry-strips-8-oz?_pos=1&_sid=10a03c2ef&_ss=r

Wild Idea Buffalo Omnivore Salt
Omnivore Salt is a fantastic blend of natural sea salt, harvested from the salt beds off the coast of Northern California, and organic spices. Omnivore Salt is a must have for cooking or to finish seasoning meats! Jill won’t cook without it!
https://wildideabuffalo.com/collections/ranch-kitchen/products/omnivore-salt

Kikkoman Stir- Fry Sauce
Stir-Fry Sauce
It’s easy to make authentic Chinese-style stir-fries with Kikkoman Stir-Fry Sauce. Pre-seasoned and pre-thickened, you can use it right from the bottle for meat, poultry, seafood or vegetable stir-fries. Kikkoman Stir-Fry Sauce is a blend of Kikkoman Soy Sauce, garlic, oyster sauce and Asian seasonings. It is a versatile recipe ingredient that’s ideal for seasoning Chinese fried rice and chow mein, as well as American favorites such as meatloaf and stew.
https://kikkomanusa.com/homecooks/products/products_hc_details.php?pf=

Green Beans, Sweet Corn, Potatoes and Cornbread (Oh My)

July 2, 2021 at 7:12 PM | Posted in Corn, greenbeans, potatoes, vegetables | Leave a comment
Tags: baking, Cooking, Cornbread, Dinner, Food, GREEN BEANS, Half Runner Green Beans, Leftovers, Martha White Self Rising Enriched White Corn Meal Mix, Potatoes, recipes, Sweet corn

Today’s Menu: Green Beans, Sweet Corn, Potatoes and Cornbread

Just a cup of Bigelow Decaf Green Tea for Breakfast. High of 76 degrees, mostly sunny and windy out today. A beautiful day to start this 4th of July Weekend! I went to Kroger for Mom after my Tea. Then I stopped by the bank for her and picked up Breakfast at McDonald’s for her. Back home I did a little yard work and then just enjoyed this beautiful day! Rode the cart around the neighborhood. Later gave a neighbor a hand painting his deck. I’m starting a new tradition, Meatless Friday. At least for this Friday! I prepared Green Beans, Sweet Corn, Potatoes and Cornbread.

When we went to Jungle Jim’s last week we loaded up on Vegetables and Fruits. So Mom had prepared some of the 1/2 Runner Green Beans yesterday. So I’m heating up the leftovers for my Dinner tonight.

For the Corn, we purchased a dozen Ears of Yellow and White Sweetcorn. For that I boiled an Ear of it until done. Then when ready to eat I sliced the Kernels of Corn off and served it like that.

For the Potatoes, they were Russet Potatoes that we purchased at Jungle Jim’s also. Mom had already prepared those by peeling them, slicing, and boiling. I just reheat them and serve. Seasoned with Salt, Pepper, and Butter.

Finally for the Cornbread, Mom had prepared that yesterday. So I just heated that up and cut a slice of it, added Butter and ready to eat. So I got off pretty easy, I just heated everything up and served! I like going Meatless on a Friday, at least this Friday1 For Dessert later a 90 Calorie Cup of Breyer’s Chocolate Ice Cream. Stay Safe Everyone!

Fresh green beans – For the best source of nutrients and lowest sodium, choose fresh or frozen greens beans for cooking. Green beans also contain folate, thiamin, riboflavin, iron, magnesium, and potassium.

Sweet corn – Sweet corn is a variety of maize with a high sugar content. Sweet corn is the result of a naturally occurring recessive mutation in the genes which control conversion of sugar to starch inside the endosperm of the corn kernel. Wikipedia

“Meatless Monday” Recipe of the Week – Roasted Vegetable Sandwiches

June 14, 2021 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday, vegetables | 2 Comments
Tags: Artichoke Hearts, Cooking, Cooking spray, Food, French Rolls, Meatless Monday" Recipe of the Week, mushrooms, Purple Onion, recipes, Roasted Red Peppers, Roasted Vegetable Sandwiches, Salad Dressing, Sliced Smoked Provolone Cheese, Vegetarian, Zucchini

This week’s “Meatless Monday” Recipe of the Week is – Roasted Vegetable Sandwiches. To make this week’s recipe you’ll be needing Zucchini, Purple Onion, Mushrooms, Artichoke Hearts, Salad Dressing, Roasted Red Peppers, Cooking Spray, French Rolls, and Sliced Smoked Provolone Cheese. No Meat Needed! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Roasted Vegetable Sandwiches
Trying a vegetarian approach, or just looking for a meal for Meatless Mondays? These hearty veggie heroes are the perfect centerpiece to a meat-free meal!

Ingredients
Preparation time: 30 minutes
Marinating time: 1 hour
Cooking time: 16–22 minutes.

2 zucchini (about 8 inches long), cut diagonally into 1/4-inch-thick slices
1/2 large purple onion, cut into 1/4-inch-thick slices and separated into rings
4 ounces mushrooms, thickly sliced
1/2 14-ounce can artichoke hearts, drained and quartered
1/2 cup bottled balsamic vinaigrette salad dressing
1 jar (7 ounces) roasted red peppers, drained
Cooking spray
9 (2-ounce) French rolls
9 (3/4-ounce) slices smoked provolone cheese

Directions
Yield: 9 sandwiches
Serving size: 1 sandwich

1 – Place zucchini slices, onion rings, mushroom slices, and quartered artichoke hearts into a bowl. Drizzle with balsamic vinaigrette and toss to coat vegetables well. Let mixture stand at room temperature 1 hour, stirring occasionally. Gently toss in red peppers to coat with dressing. Drain vegetables and discard remaining dressing.

2 – Preheat oven to 450°F. Spread out vegetables in a 9″ x 13″ pan coated with cooking spray. Roast vegetables for 15–20 minutes, or until tender when pierced with a fork; carefully stir halfway through cooking. Warm French rolls. Split rolls and place the bottoms on a baking sheet. Drain liquid off vegetables. Spoon about 1/2 cup vegetables on the bottom of each roll. Top each with a slice of provolone cheese and the other half of the roll. Return to the oven for 1–2 minutes, or until cheese melts.

Nutrition Information:
Calories: 282 calories, Carbohydrates: 36 g, Protein: 12 g, Fat: 10 g, Saturated Fat: 5 g, Sodium: 710 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/roasted-vegetable-sandwiches/

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Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
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* In-depth articles related to both Type 1 and Type 2 diabetes
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“Meatless Monday” Recipe of the Week – Vegetables Bolognese

September 4, 2017 at 5:39 AM | Posted in CooksRecipes, Meatless Monday, vegetables | Leave a comment
Tags: Basil, Cooking, CooksRecipes, Food, Meatless Monday, recipes, Spicy Pasta Sauce, Tomatoes, Vegetables, Vegetables Bolognese, Vegetarian, Zucchini

This week’s “Meatless Monday” Recipe of the Week is – Vegetables Bolognese. A Vegetarian Bolognese for your Whole Grain Pasta! Made with a good selection of Vegetables and Spicy Pasta Sauce. The recipe has different versions online, I’m going with the one from the CooksRecipes website. The Cooks site has a huge selection of recipes of all cuisines and tastes! Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

Vegetables Bolognese
A vegetarian alternative to the traditional Italian meat-based sauce, Bolognese.

Recipe Ingredients:

1/2 cup dried tomatoes
1/2 cup boiling water
2 medium-size sweet onions, chopped
2 small zucchini, chopped
1 medium-size green bell pepper, chopped
1 medium-size red bell pepper, chopped
1 cup sliced fresh mushrooms
2 garlic cloves, minced
2 tablespoons olive oil
1 (26-ounce) jar spicy pasta sauce
1/2 cup chopped fresh basil
Hot cooked pasta for accompaniment

Cooking Directions:

1 – Stir together dried tomatoes and 1/2 cup boiling water in a bowl; let stand 30 minutes. Drain, chop, and set aside.
2 – Sauté onion and next 5 ingredients in hot oil in a large skillet over medium-high heat 6 to 8 minutes or until vegetables are tender. Stir in chopped tomato.
3 – Stir in pasta sauce, and bring to a boil. Reduce heat; stir in basil, and simmer, stirring occasionally, 5 minutes. Serve over hot cooked pasta.
Makes 6 servings.
http://www.cooksrecipes.com/mless/vegetables-bolognese-recipe.html

Chicken Stir -Fry w/ Baby Carrots, Cut Green Beans, Water Chestnuts, Bean Sprouts…..

June 13, 2017 at 5:02 PM | Posted in chicken, stir-fry, vegetables | Leave a comment
Tags: Chicken, Chow Mein, Cooking, Dinner, Food, Hakubaku Wheat Noodles, Kikkoman Soy Sauce, Mushrooms, Noodles, recipes, stir-fry, Vegetables

Tonight’s Menu: Chicken Stir -Fry w/ Baby Carrots, Cut Green Beans, Water Chestnuts, Bean Sprouts, and Mushrooms

For Breakfast this morning I toasted a couple of Eggo Waffles (Low Fat Nutrigrain) and had my morning cup of Bigelow Decaf Green Tea. I had ordered a Rotisserie Chicken from Kroger yesterday and after Lunch I went to pick up. Using as part of my Dinner tonight. Had a thunderstorm come through early this morning and then partly cloudy and 92 degrees out, and VERY humid. Don’t like this humidity at all. I seen the Wild Turkey again this morning in the back yard, second time I’ve seen them recently. We have the Turrkey, a couple of Deer, and assorted other critters running around. We also have somehow been adopted by a large yellow cat that now stays around the house outside. He sleeps a lot and that’s about it. For Dinner tonight its Chicken Stir -Fry w/ Baby Carrots, Cut Green Beans, Water Chestnuts, Bean Sprouts, and Mushrooms.

To make the Stir – Fry I’ll need; 1 Whole Rotisserie Chicken (Kroger Deli), 1 package Hakubaku Organic Japanese Wheat Noodles, 1 can Whole Baby Carrots (drained), 1 small can Del Monte Cut Green Beans (drained), Sliced Water Chestnuts (drained), 1 can of Bean Sprouts (drained), 1 can Stir-Fry Mushrooms (drained), Chow Mein Noodles, Kikkoman Less Sodium Soy Sauce, and Extra Light Olive Oil.

I went to Kroger earlier today and picked up a Whole Rotisserie Chicken. Pulled all the meat and this was my Chicken for the Stir-Fry. Next I grabbed a large nonstick skillet and sprayed it Pam Cooking Spray and added a tablespoon of Extra Light Olive Oil and heated the pan on medium heat. When heated I added my Pulled Chicken, Carrots, Green Beans, Water Chestnuts, Bean Sprouts, and Mushrooms. Stirred until mixed then added the Kikkoman Soy Sauce, you add this according to your taste. Stirred and heated everything until heated through. Removed it from the heat and covered it.

Next I boiled my Udon Noodles. I used a large pot and filled it 1/2 way with water. Heated the water to boiling and added my Noodles. Stirring, and cooked for 4 minutes. Drained them and added them to the Stir – Fry Skillet. Stirred until mixed and served! This hit the spot for Dinner! Topped a bowl of the Sir – Fry with some Chow Mein Noodles. Had a Diet Dr. Pepper to drink. For Dessert/Snack tonight a bowl of Skinny Pop – Pop Corn along with a Diet Trop A Rocka Snapple.

Kikkoman Less Sodium Soy Sauce
Kikkoman Less Sodium Soy Sauce is brewed exactly the same way as all-purpose Kikkoman Soy Sauce. However, after the fermentation process is completed, approximately 40% of the salt is removed. Although there is less sodium in Less Sodium Soy Sauce, all the flavor and quality characteristics remain because it is aged before extracting the salt. However, to maintain this full flavor, we recommend using it during the latter stage of cooking in braising sauces, soups and stews, vegetables or stir-frys.

Ingredients
WATER, WHEAT, SOYBEANS, SALT, LACTIC ACID, SODIUM BENZOATE; LESS THAN 1/10 OF 1% AS A PRESERVATIVE.

http://www.kikkomanusa.com/homecooks/products/products_hc_details.php?pf=10102

Slow-Cooker Veggie Chili

February 12, 2017 at 6:01 AM | Posted in chili, vegetables | 2 Comments
Tags: Beans, Butternut squash, carrots, Chili, Cooking, Food, Mushrooms, Onions, recipes, Slow-Cooker Veggie Chili, Tomatoes, Zucchini

I have a Slow-Cooker Veggie Chili to go along with the Soup Recipe I posted. Another good one to drive away the Winter blues! It’s got a nice variety of vegetables and spices in it. You can add your favorite Hot Sauce to kick it up a notch. Enjoy and Eat Healthy!

Slow-Cooker Veggie Chili
Yield: Makes 15 servings (serving size: 1 1/2 cups)

Ingredients

2 large carrots, diced (1 cup)
1 celery ribs, diced (1/2 cup)
1 medium-size sweet onion, diced
Pam cooking spray
2 (8-oz.) packages sliced fresh mushrooms
1 medium zucchini, chopped (1 1/2 cups)
1 butternut squash, chopped (1 cup)
1 tablespoon chili powder
1/2 tablespoon ground nutmeg
1 teaspoon dried basil
1 teaspoon seasoned pepper
1 (8-oz.) can tomato sauce
3 cups tomato juice
2 (14 1/2-oz.) cans diced tomatoes, undrained
4 (15-oz.) cans (all low-sodium) pinto, black, great Northern, or kidney beans, rinsed and drained
1 cup frozen whole kernel corn
* Hot Sauce, optional
** As all Chili, Soup and Stew recipes; make it a day ahead of time and sit it in the fridge overnight. It’s always better the 2nd day.

Preparation

1. Sauté first 3 ingredients in a large nonstick skillet coated with cooking spray over medium-high heat 10 minutes or until onions are translucent. Add mushrooms, zucchini, and squash; sauté 3 more minutes. Add chili powder, cumin, and next 2 ingredients, and sauté 5 more minutes.

2. Stir together tomato sauce and tomato juice in a 6-qt. slow cooker until smooth. Stir in diced tomatoes, next 2 ingredients, and carrot mixture. Cover and cook on LOW 8 hours.