Healthy Baked Chicken Breast Recipes

May 23, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Baked Chicken Breast Recipes. You’ll find Delicious and Healthy Baked Chicken Breast Recipes like; Chicken Enchiladas Verdes, Easy Chicken Cordon Bleu, and Chicken Fajita Bowls. Find these recipes and much more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Baked Chicken Breast Recipes
Find healthy, delicious baked chicken breast recipes, from the food and nutrition experts at EatingWell.

Chicken Enchiladas Verdes
This easy, creamy chicken enchilada recipe uses premade green salsa for a quick enchilada sauce. Not in a verde mood? Use tomato salsa instead……

Easy Chicken Cordon Bleu
Bursting with low-sodium ham and melted Swiss cheese, these low-carb chicken pockets will be a hit with young and old alike………..

Chicken Fajita Bowls
These satisfying bowls are chock full of protein and fiber, thanks to chicken breast, black beans, sweet potatoes and bulgur—a versatile grain that has about 15 g fewer carbs (and more than twice the fiber) per cup than brown rice………………..

* Click the link below to get all the Healthy Baked Chicken Breast Recipes
http://www.eatingwell.com/recipes/20643/ingredients/meat-poultry/chicken/breast/baked/

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It’s Chili, Chowder, or Stew Saturday – Fiesta Turkey Chili

May 18, 2019 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday Recipe is a Fiesta Turkey Chili. This one is made using JENNIE-O® Ground Turkey Roll along with Onion, Red Pepper, Beans, Corn, Green Chilis, Tomatoes, and Spices. Let the Fiesta Begin! You can find this recipe at the Jennie – O Turkey website. Enjoy and Make 2019 a Healthy One! https://www.jennieo.com/

Fiesta Turkey Chili
This is a Gluten Free Recipe

INGREDIENTS
2 (1-pound) packages JENNIE-O® Ground Turkey Roll
½ cup diced onion
½ cup diced red pepper
¾ cup pinto beans, drained and rinsed
¾ cup black beans, drained and rinsed
1¼ cups corn
2 tablespoons diced green chilis
3 cups tomatoes, diced with juice
2 tablespoons chili powder
1 tablespoon cumin
2 teaspoons garlic
1 cup water

DIRECTIONS
1) Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add onion, red pepper, pinto beans, black beans, corn, green chilis, tomatoes, chili powder, cumin, garlic and water.
2) Bring to boil and decrease heat and simmer 1 hour.
*Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 320
Protein 23g
Carbohydrates 27g
Fiber 6g
Sugars 3g
Fat 15g
Cholesterol 75mg
Sodium 190mg
Saturated Fat 3.5g
https://www.jennieo.com/recipes/988-fiesta-turkey-chili

Healthy Quesadilla Recipes

May 15, 2019 at 6:02 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Quesadilla Recipes. Delicious and Healthy Quesadilla Recipes with recipes like; Buffalo Chicken Quesadillas, Black Bean Quesadillas, and Chicken Tinga Quesadillas. Find these recipes and more all at the EatingWell website. So Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Quesadilla Recipes
Find healthy, delicious quesadilla recipes, from the food and nutrition experts at EatingWell.

Buffalo Chicken Quesadillas
Shredded chicken is tossed with a creamy blue cheese-hot sauce dressing before being tucked into a whole-wheat tortilla in this healthy quesadilla recipe. Served with a quick carrot-and-celery slaw, this easy recipe is great for lunch or dinner but can also be cut into smaller wedges and served as an appetizer…………

Black Bean Quesadillas
In a hurry? These satisfying quesadillas take just 15 minutes to make. We like them with black beans, but pinto beans work well too. If you like a little heat, be sure to use pepper Jack cheese in the filling. Serve with: A little sour cream and a mixed green salad……………

Chicken Tinga Quesadillas
The key to this delicious quesadilla recipe is the zippy make-ahead chicken that’s stewed with charred tomatoes and smoky chile powder, though canned tomatoes (especially the fire-roasted kind) and chipotles in adobo will do in a pinch. The spice level is up to you, so feel free to season to taste with chipotle………..

* Click the link below to get all the Healthy Quesadilla Recipes
http://www.eatingwell.com/recipes/18188/cuisines-regions/latin-american/mexican/quesadillas/

Kitchen Hint of the Day!

May 7, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Don’t forget the beans……….

Include beans and peas with your meals – Because of their high nutrient content, consuming beans and peas is recommended for everyone, vegetarians and non-vegetarians alike. Enjoy some vegetarian chili, three bean salad, or split pea soup. Make a hummus filled pita sandwich.

Healthy Steak Recipes

April 24, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Steak Recipes. Delicious and Healthy Steak Recipes with recipes like; Coffee-Rubbed Beef with Red-Eye Beans, Peppered Ribeye Steaks with Grilled Sweet Peppers, and Grilled Flat Iron Steak with Watercress Pesto. Get the grill fired up! You can find these recipes and more all at the EatingWell website. And don’t forget to subscribe to one of my favorite Magazines, the EatingWell Magazine. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Steak Recipes
Find healthy, delicious steak recipes including cube, flank and grilled steak. Healthier recipes, from the food and nutrition experts at EatingWell.

Coffee-Rubbed Beef with Red-Eye Beans
Tender beef steaks get an intense flavor rub of coffee, herbs, and chiles before being grilled. Robust Red-Eye Beans are the perfect accompaniment. Best of all, it’s on the table in less than an hour……………

Peppered Ribeye Steaks with Grilled Sweet Peppers
In this recipe, a homemade dry rub full of zesty spices does wonders to flavor the ribeye steaks. The rub is easy to prepare and is lower in sodium than most purchased rubs. It works well on pork, too!…………

Grilled Flat Iron Steak with Watercress Pesto
Not all pestos are made with basil—this version calls for a mixture of watercress and mint, and uses almonds instead of pine nuts. It tastes delicious served with grilled flat iron steaks…..

http://www.eatingwell.com/recipes/18239/ingredients/meat-poultry/beef/steak/

“Meatless Monday” Recipe of the Week – Vegetarian Slow-Cooker Chili

April 1, 2019 at 6:01 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Hearty Vegetarian Slow-Cooker Chili. A big thank you to Jeannie P. for sharing this recipe! Vegetables and Spices combine to make this week’s recipe. A great side for this Chili would be a fresh baked loaf of Crusty Bread. So Enjoy and Make 2019 a Healthy One!

Hearty Vegetarian Slow-Cooker Chili

Ingredients
1 tablespoon extra light olive oil
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 onions, chopped
3 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup frozen corn kernels, thawed
1 zucchini, chopped
1 yellow squash, chopped
6 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon dried parsley
1/2 teaspoon paprika
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
2 (14.5 ounce) cans diced tomatoes with juice
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can low – sodium garbanzo beans, drained
1 (15 ounce) can low – sodium kidney beans, rinsed and drained
2 (6 ounce) cans tomato paste
1 (8 ounce) can tomato sauce, or more if needed
1 cup vegetable broth, or more if needed
crusty loaf bread

Directions
1 – Heat olive oil in a large skillet over medium heat, and cook the green, red, and yellow bell peppers, onions, and garlic until the onions start to brown, 8 to 10 minutes. Place the mixture into a slow cooker. Stir in spinach, corn, zucchini, yellow squash, chili powder, cumin, oregano, parsley, paprika, sea salt, black pepper, tomatoes, black beans, garbanzo beans, kidney beans, and tomato paste until thoroughly mixed. Pour the tomato sauce and vegetable broth over the ingredients.
2 – Set the cooker on Low, and cook until all vegetables are tender, 4 to 5 hours. Check seasoning; if chili is too thick, add more tomato sauce and vegetable broth to desired thickness. Cook an additional 1 to 2 hours to blend the flavors. Serve with the crusty loaf bread of your choice.

Healthy Bacon Recipes

March 30, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Bacon Recipes. I love Bacon, who doesn’t! So here’s some Delicious and Healthy Bacon Recipes with recipes including; Bacon and Egg Breakfast Tacos, Slow-Cooked Baked Beans with Bacon, and Loaded Mashed Potato Pancakes. Find these recipes and more all at the EatingWell website. Plus you subscribe to one of my favorite Cooking Magazines, the EatingWell Magazine! So Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Bacon Recipes
Find healthy, delicious bacon recipes including bacon and brussels sprouts. Healthier recipes, from the food and nutrition experts at EatingWell.

Bacon and Egg Breakfast Tacos
Breakfast tacos are quintessential morning eats in Austin, but with this breakfast taco recipe you can enjoy them wherever you are. The smoky, earthy ancho chile salsa is what makes these extra-special, though for a quicker weekday breakfast, feel free to swap in your favorite store-bought salsa……..

Slow-Cooked Baked Beans with Bacon
It’s easy to purchase baked beans in a can, but making your own in the slow cooker results in a rich and deliciously flavored side dish that you’ll feel better about serving to guests……..

Loaded Mashed Potato Pancakes
Turn your leftover mashed potatoes into delicious, savory, crispy pancakes, studded with Cheddar cheese, bacon and chives. Serve with a dollop of sour cream and some additional chives to make it extra-special………….

* Click the link below to get all the Healthy Bacon Recipes
http://www.eatingwell.com/recipes/19270/ingredients/meat-poultry/pork/bacon/

It’s Chili, Chowder, or Stew Saturday – Chicken and Sweet Potato Chili for Diabetics

March 23, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, 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 Chicken and Sweet Potato Chili for Diabetics. Sweet Potatoes and Chicken combine to make one healthy and hearty Chili! The dish is 258 calories and 27 net carbs per serving. The recipe is from the Diabetes Self Management website which has a huge selection of Diabetic Friendly Recipes along with Diabetes Management Tips, Diabetic News, and more so be sure to check it out soon! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Chicken and Sweet Potato Chili for Diabetics

Ingredients
1 to 2 sweet potatoes, peeled and cut into 1/2-inch chunks
2 teaspoons canola oil
1 cup chopped onion
3/4 pound boneless skinless chicken breasts or chicken tenders, cut into 3/4-inch chunks*
3 cloves garlic, minced
2 teaspoons chili powder
1 can (14 1/2 ounces) diced fire-roasted tomatoes, undrained
1 can (16 ounces) no-salt-added kidney beans or pinto beans, drained
1/2 cup chipotle or jalapeño salsa

Directions
1 – Place sweet potatoes in large saucepan and add enough water to cover. Bring to a boil. Reduce heat; simmer 5 minutes or until almost tender. Drain sweet potatoes; set aside. Heat oil in large saucepan over medium heat. Add onion; cook and stir 5 minutes.

2 – Add chicken, garlic, and chili powder; cook 3 minutes, stirring frequently. Add tomatoes, beans, salsa, and sweet potatoes; bring to a boil over high heat. Reduce heat; simmer uncovered 10 minutes or until chicken is cooked through.

*This is easier to do if chicken is partially frozen.

**Note: Sweet potatoes are the star of this chili and they’re nutritional superstars, too. One sweet potato provides about two and a half times the Recommended Daily Allowance for healthy adults of vitamin A, plus fiber, potassium and vitamin C.

Yield: 4 servings.

Serving size: 1 1/2 cups per serving.

Nutrition Facts Per Serving:
Calories: 258 calories, Carbohydrates: 34 g, Protein: 27 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 49 mg, Sodium: 496 mg, Fiber: 7 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/chicken-and-sweet-potato-chili/

One of America’s Favorites – Quesadillas

March 11, 2019 at 5:02 AM | Posted in One of America's Favorites | Leave a comment
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Three quesadilla halves

A quesadilla’ or sometimes specifically a cheese quesadilla, is a Mexican dish, consisting of a tortilla that is filled primarily with cheese, and sometimes meats, beans, vegetables, and spices, and then cooked on a griddle. Traditionally, a corn tortilla is used, but it can also be made with a flour tortilla, particularly in northern Mexico and the United States.

A full quesadilla is made with two tortillas that hold a layer of cheese between them. A half is a single tortilla that has been filled with cheese and folded into a half-moon shape. A quick version of the quesadilla, the cheese tortilla, is microwaved and often served to kids.

The quesadilla has its origins in colonial Mexico. The quesadilla as a food has changed and evolved over many years as people experimented with different variations of it. Quesadillas are frequently sold at Mexican restaurants all over the world.

Types:

Original Mexican quesadilla

Quesadillas

In the central and southern regions of Mexico, a quesadilla is a flat circle of cooked corn masa, called a tortilla, warmed to soften it enough to be folded in half, and then filled. They are typically filled with Oaxaca cheese (queso Oaxaca), a stringy Mexican cheese made by the pasta filata (stretched-curd) method. The quesadilla is then cooked on a comal until the cheese has completely melted. They are usually cooked without the addition of any oil. Often the quesadillas are served with green or red salsa, chopped onion, and guacamole. While Oaxaca (or string) cheese is the most common filling, other ingredients are also used in addition to, or even substituting for, the cheese. These can include cooked vegetables, such as potatoes with chorizo, squash blossoms, mushrooms, epazote, huitlacoche, and different types of cooked meat, such as chicharron, tinga made of chicken or beef, or cooked pork. In some places, quesadillas are also topped with other ingredients, in addition to the fillings they already have. Avocado or guacamole, chopped onion, tomato, serrano chiles, and cilantro are the most common. Salsas may also be added as a topping.

Mexican quesadillas are traditionally cooked on a comal, which is also used to prepare tortillas. As a variation, the quesadillas can be fried in oil to make quesadillas fritas. The main difference is that, while the traditional ones are prepared by filling the partially cooked tortillas, then cooked until the cheese melts, the fried ones are prepared like a pastry, preparing the uncooked masa in small circles, then topping with the filling and finally folding the quesadilla to form the pastry. It is then immersed into hot oil until the exterior looks golden and crispy.

Other variations include the use of wheat flour tortillas instead, especially in northeastern Mexico. Wheat dough is most commonly used in place of corn masa. In this case, the flour tortilla is prepared, folded and filled with cheese, exactly as the corn.

Sometimes, cheese and ham are sandwiched between two flour tortillas, then cut into wedges to serve what is commonly known as sincronizada (Spanish for “synchronized”) in Mexico. Despite appearing almost the same as a quesadilla, it is considered a completely different dish. Tourists frequently confuse the sincronizada with the quesadilla because it is typically called a quesadilla in most Mexican restaurants outside of Mexico.

U.S.

Blue corn quesadillas

Quesadillas served at a Friendly’s restaurant in New Jersey
The quesadilla is a regional favorite in the southwestern U.S. where it is similar to a ‘grilled cheese sandwich’. It is prepared in a similar manner except for the inclusion of local ingredients. A flour tortilla is heated on a griddle, then flipped and sprinkled with a grated, melting cheese (queso quesadilla), such as Monterey Jack, Cheddar cheese, or Colby Jack. Once the cheese melts, other ingredients; such as shredded meat, peppers, onions, or guacamole may be added, and it is then folded and served.

Another preparation involves cheese and other ingredients sandwiched between two flour tortillas, with the whole package grilled on an oiled griddle and flipped so both sides are cooked and the cheese is melted. This version is often cut into wedges to serve. A home appliance (quesadilla maker) is sold to produce this kind of quesadilla, although it does not use oil and cooks both sides at once. This type is similar to the Mexican sincronizada; but in the United States, they often also have fajita beef or chicken or other ingredients instead of ham. That kind of quesadilla is also Mexican, and it is called “gringa” (the name varies in some regions in Mexico, there’s also a type of quesadilla called “chavindeca”).

There is a lot of regional variation to specific recipes throughout the Southwest.

Variations
Quesadillas have been adapted to many different styles. In the United States, many restaurants serve them as appetizers, after adding their own twist. Some variations use goat cheese, black beans, spinach, zucchini, or tofu.

Even dessert quesadillas are made, using ingredients such as chocolate, butterscotch, caramel and different fruits.

 

Kitchen Hint of the Day!

February 25, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Overnight beans……..

Save some time when cooking beans! Place dried beans (soaked or not) in a slow cooker, cover with about 4 inches of water, and place the slow cooker on low before you turn in for the night. By the time you wake up, you’ll have a batch of cooked beans ready to be eaten in soups, salads, or even frozen for later use.

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