It’s Chili, Chowder, or Stew Saturday – Beef Chili ‘N Cheddar-Topped Potatoes

January 4, 2020 at 6:02 AM | Posted in CooksRecipes, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Beef Chili ‘N Cheddar-Topped Potatoes. Chili and Potato, a delicious combo! Made using Baking Potatoes, Lean Ground Beef, Chili Powder, 1 can of Hot Chili Beans, Shredded Mild Cheddar Cheese, Salt and Pepper, and Green Onions. The recipe is from the CooksRecipes website which has a huge selection of recipes for all tastes, diets, or cuisines so be sure to check it out today! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Beef Chili ‘N Cheddar-Topped Potatoes
Almost a complete meal, this easy recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.

Recipe Ingredients:
4 (8-ounce) baking potatoes
1 1/2 pounds lean ground beef
1 tablespoon chili powder
1/2 teaspoon salt
1 (15-ounce) can hot chili beans, undrained
1 cup shredded mild cheddar cheese
Salt and pepper
1/4 cup sliced green onions
1/2 cup shredded mild cheddar cheese

Cooking Directions:
1 – Pierce potatoes in several places. Microwave on HIGH 11 to 13 minutes or until tender, rearranging once. Let stand 5 minutes.
2 – Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings. Return beef to skillet; stir in chili powder and 1/2 teaspoon salt.
3 – Add beans and 1 cup cheese; cook and stir until heated through.
4 – To Serve: Cut a slit lengthwise in potatoes; fluff potatoes with fork. Season with salt and pepper, as desired. Spoon beef mixture evenly over potatoes; sprinkle with green onions and 1/2 cup cheese.
Makes 4 servings.

Note: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F (70°C). Color is not an indicator of ground beef doneness.

Nutritional Information Per Serving (1/4 of recipe – Reduce calories by serving smaller portions): 770 calories; 35 g fat (19 g saturated fat; 10 g monounsaturated fat); 159 mg cholesterol; 1112 mg sodium; 57 g carbohydrate; 10.1 g fiber; 53 g protein; 10.0 mg niacin; 1.2 mg vitamin B6; 3.7 mcg vitamin B12; 6.8 mg iron; 28.5 mcg selenium; 8.8 mg zinc.
https://www.cooksrecipes.com/soup/beef_chili_%27n_cheddar-topped_potatoes_recipe.html

Mashed Potatoes and Cauliflower with Sour Cream

December 10, 2019 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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What goes better with Meatloaf than Mashed Potatoes and Cauliflower with Sour Cream. These are made using Baking Potatoes, Cauliflower, Reduced Fat Sour Cream, Chives, Salt, and Black Pepper. You can find this recipe, like the Meatloaf Recipe, at the Diabetes Self Management website where you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and More! So be sure to check it out today. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Mashed Potatoes and Cauliflower with Sour Cream

Ingredients
12 ounces baking potatoes, peeled and cut into 1/2-inch cubes (about 2 1/2 cups)
1 1/4 pounds cauliflower, cut into 1-inch pieces (about 4 1/2 cups)
1/3 cup reduced-fat sour cream
1 tablespoon chives
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions
1 – Combine cauliflower and potatoes in large saucepan; cover with water. Bring to a boil. Reduce heat; simmer about 10 to 12 minutes or until vegetables are tender. Drain.

2 – Add sour cream, chives, salt, and pepper to saucepan. Using potato masher, mash until blended.

Yield: 6 servings.

Serving size: 1/2 cup.

Nutrition Facts Per Serving:
Calories: 83 calories, Carbohydrates: 16 g, Protein: 4 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 7 mg, Sodium: 233 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/sides/mashed-potatoes-cauliflower-sour-cream/

It’s Chili, Chowder, or Stew Saturday – Baked Potato Soup

November 30, 2019 at 6:02 AM | Posted in Uncategorized | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Baked Potato Soup. Nothing like a hot bowl or mug of Baked Potato Soup to warm up a Winter Day. Made using Medium Baking Potatoes, Butter, Onion, Flour, Chicken Broth, NESTLÉ® CARNATION® Evaporated Milk, Crumbled Bacon, Shredded Cheddar Cheese, and Green Onions. You can find this recipe at the CooksRecipes website which has a fantastic selection of recipes to please all Tastes, Diets, ans Cuisines. Check it out today! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Baked Potato Soup
This easy, creamy baked potato soup will warm you up on a cold day.

Recipe Ingredients:
2 large or 3 medium baking potatoes, baked or microwaved
1/4 cup butter or margarine
1/4 cup chopped onion
1/4 cup all-purpose flour
1 (14.5-ounce) can chicken broth
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk
Cooked and crumbled bacon, shredded cheddar cheese, sliced green onions (optional)

Cooking Directions:
1 – Melt butter in large saucepan over medium heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until tender. Stir in flour. Gradually stir in broth and evaporated milk.
2 – Scoop potato pulp from 1 potato (reserve potato skin); mash. Add pulp to broth mixture. Cook over medium heat, stirring occasionally, until mixture comes just to a boil.
3 – Dice remaining potato skin and potato; add to soup. Heat through. Season with salt and ground black pepper. Top each serving with bacon, cheese and green onions, if desired.
Makes 4 servings.

Variation: For a different twist to this recipe, omit the bacon, cheddar cheese and green onions. Cook 2 tablespoons shredded carrot with the onion and add 1/4 teaspoon dried dill to the soup when adding the broth. Proceed as above.

Nutritional Information Per Serving (1/4 of recipe): Calories: 380 Calories from Fat: 160 Total Fat: 18 g Saturated Fat: 12 g Cholesterol: 35 mg Sodium: 440 mg Carbohydrates: 37 g Dietary Fiber: 3 g Sugars: 5 g Protein: 7 g.
https://www.cooksrecipes.com/soup/baked_potato_soup-recipe.html

“Meatless Monday Recipe of the Week – Tex-Mex Stuffed Potatoes

September 2, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday Recipe of the Week is – Tex-Mex Stuffed Potatoes. Made using 1 Jar ORTEGA Salsa – Homestyle Recipe, Black Beans, 1 package Frozen Corn, Fresh Cilantro, Baking Potatoes, and Sour Cream and Cheese for topping (optional). The recipe is from the CooksRecipes website where you can find a huge selection of recipes tp please all tastes, diets, and cuisines. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Tex-Mex Stuffed Potatoes
Serve these flavorful stuffed potatoes as a side dish, or as a meatless meal along with warm flour tortillas and a tossed salad.

Recipe Ingredients:
1 (16-ounce) jar ORTEGA Salsa – Homestyle Recipe
1 (15-ounce) can black beans, drained
1 (10-ounce) package frozen corn, thawed
3 tablespoons chopped fresh cilantro
6 baking potatoes, baked and halved lengthwise

Cooking Directions:
1 – Preheat oven to 450°F (230°C).
2 – Combine salsa, beans, corn and cilantro. Scoop out pulp of the potatoes being careful not to break the skins; add to salsa mixture. Season with salt and ground black pepper; refill potato skins with potato mixture.
3 – Bake for 20 minutes; top with sour cream and cheese, if desired.
Makes 12 side dish or 6 main dish servings.
https://www.cooksrecipes.com/mless/tex-mex-stuffed_potatoes_recipe.html

Diabetic Dish of the Week – Cheddar Stuffed Beef Burger

July 2, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Recipe of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is a Cheddar Stuffed Beef Burger. Ground Sirloin, Baking Potatoes, Thyme, Fat Free Sharp Cheddar Cheese Slices, Beefsteak Tomatoes, and Lettuce. The Burger is served on the Baking Potatoes! This recipe is from the Diabetes Self Management website. At the site you’ll not only find a huge selection of Diabetic Friendly Recipes but also Diabetes News, Diabetes Management Tips, and more! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Cheddar Stuffed Beef Burger

Ingredients
Nonstick cooking spray
2 large baking potatoes, washed and dried
12 ounces extra-lean ground sirloin
1/2 teaspoon dried thyme
4 slices fat-free sharp Cheddar cheese
1/8 cup water
4 slices beefsteak tomato
4 romaine lettuce leaves

Directions
1 – Preheat oven to 450°F. Lightly coat a baking sheet with cooking spray. Cut each potato crosswise into 8 round slices. Place slices on baking sheet. Bake for 25 to 30 minutes or until lightly browned.

2 – Mix together the ground sirloin and thyme in a mixing bowl. Form into 8 balls.

3 – Fold each slice of cheese in half 4 times, forming a cube.

4 – Press cheese cube in between 2 ground sirloin balls, sealing cheese inside. Form into a patty by flattening to approximately 1 1/2-inch thick. Repeat for 3 more patties.

5 – Lightly coat a deep skillet with cooking spray. Heat skillet over medium-high heat. Add stuffed patties and cook for 3 minutes on each side. Add water; cover and cook for 6 minutes.

6 – Place each burger on a slice of potato. Top with tomato slice, lettuce leaf and another slice of potato.

Yield: 4 servings.

Nutrition Facts Per Serving:
Calories: 242 calories, Carbohydrates: 26 g, Protein: 26 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 40 mg, Sodium: 369 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/cheddar-stuffed-beef-burger/

Pressure Cooker Buffalo Turkey Stuffed Potatoes

June 22, 2018 at 5:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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Here’s another Jennie – O Turkey Recipe I’m passing along, Pressure Cooker Buffalo Turkey Stuffed Potatoes. You’ll be using the JENNIE-O® Turkey Breast Tenderloin to make this recipe. You’ll also need; Baking Potatoes, Buffalo Sauce, BBQ Sauce, Low Sodium Chicken Broth, Cheddar Cheese, and Bleu Cheese. A comfort food recipe for sure! You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/

Pressure Cooker Buffalo Turkey Stuffed Potatoes
This is a gluten free recipe.

Buffalo love roaming the plains, but there’s nothing plain about these Buffalo Turkey Stuffed Potatoes! They take comfort food out of its comfort zone for a flavorful hit at the picnic.

INGREDIENTS
4 medium baking potatoes
⅓ cup buffalo sauce
⅓ cup barbeque sauce
¼ cup low-sodium chicken broth
1 (24-ounce) package JENNIE-O® Turkey Breast Tenderloin, sliced, ½-inch thick
½ cup shredded Cheddar cheese
¼ cup bleu cheese crumbles

DIRECTIONS
1) Wash potatoes and pierce with a fork on all sides. Place in pressure cooker and manually cook 10 minutes. Let stand 10 minutes and release pressure. Remove potatoes and keep warm. Turn cooker off.
2) Add buffalo sauce, barbeque sauce and broth. Place turkey pieces in buffalo sauce mixture. Secure lid and steam 10 minutes. Let stand 10 minutes and release steam. Shred turkey with 2 forks.
3) Cut potatoes in half lengthwise, fluff potato flesh with a fork. Spoon turkey mixture over potatoes and top with Cheddar cheese and bleu cheese crumbles.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 230
Protein 25g
Carbohydrates 22g
Fiber 2g
Sugars 3g
Fat 5g
Cholesterol 50mg
Sodium 440mg
Saturated Fat 2.5g
https://www.jennieo.com/recipes/1231-pressure-cooker-buffalo-turkey-stuffed-potatoes

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