“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

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It’s Chili, Chowder, or Stew Saturday – Chicken Enchilada Soup

August 31, 2019 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 Chicken Enchilada Soup. You’ll be using Chicken Breast, Black Beans, Cilantro, Mexican-Style Corn, Red Pepper, Fire-Roasted Diced Green Chiles, Ortega Taco Sauce, Shredded Cheddar Cheese, and Tortillia Chips. Start the Party! You can find this recipe at the CooksRecipes website along with all the other delicious and healthy recipe! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Chicken Enchilada Soup
This recipe combines chicken, black beans, cilantro, Mexican-style corn, red pepper and the mild, fire-roasted flavor of diced green chiles for a hearty soup. Topped with colorful red and blue tortilla chips and shredded cheese, this dish has a vibrant look and unique texture.

Recipe Ingredients:
2 tablespoons cornstarch
2 tablespoons water
1 (32-ounce) can chicken broth
2 cups chopped cooked chicken breast meat
1 (15-ounce) can black beans, drained and rinsed
1 (14.5-ounce) can diced tomatoes
1 (11-ounce) can Mexican-style corn
1 (8-ounce) bottle ORTEGA Taco Sauce – Mild
1 cup chopped red bell pepper
1 (4-ounce) can ORTEGA® Diced Green Chiles
2 tablespoons finely chopped fresh cilantro
Tortilla chips (red and blue), and/or shredded cheddar cheese for garnish

Cooking Directions:
1 – Combine cornstarch and water in small bowl.
2 – Stir together chicken broth, chicken, beans, tomatoes, corn, taco sauce, pepper, chiles and cornstarch mixture in large saucepan; bring to a boil, stirring occasionally. Add cilantro. Garnish as desired.
Makes 8 servings.
https://www.cooksrecipes.com/soup/chicken_enchilada_soup_recipe.html

It’s Chili, Chowder, or Stew Saturday – Turkey Vegetable Chili Mac Recipe

August 10, 2019 at 6:02 AM | Posted in 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 a Turkey Vegetable Chili Mac Recipe.To make this delicious dish you’ll need; Ground Turkey, Black Beans, Mexican Style Diced Tomatoes, Corn, Onion, Garlic, Mexican Seasoning, Elbow Macaroni, and Sour Cream. The makings of one Delicious and Healthy Chili Mac! You can find this recipe at the Diabetes Self Management website. At the Diabetes Self Management website you’ll find a huge selection of Diabetic Friendly Recipes along with Diabetic News, Diabetes Management Tips, and so much more so be sure to check it out! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Turkey Vegetable Chili Mac Recipe

Ingredients
3/4 pound ground turkey
1 can (about 15 ounces) black beans, rinsed and drained
1 can (about 14 ounces) Mexican-style diced tomatoes
1 can (about 14 ounces) diced tomatoes
1 cup frozen corn
1/2 cup chopped onion
2 cloves garlic, minced
1 teaspoon Mexican seasoning
1/2 cup uncooked elbow macaroni
1/3 cup sour cream

Directions
1 – Spray large skillet with cooking spray; heat over medium-high heat. Add turkey; cook and stir 5 minutes or until no longer pink. Transfer to slow cooker. Add beans, tomatoes, corn, onion, garlic and Mexican seasoning. Cover; cook on LOW 4 to 5 hours.

2 -Stir in macaroni. Cover; cook 10 minutes. Stir. Cover; cook 20 to 30 minutes or until macaroni is tender. Serve with sour cream.

Tip: Feel free to substitute 2 ounces of any other pasta. Short pasta shapes like cavatappi, penne, or rigatoni (which are sometimes called “cut pastas” because they are cut into pieces during the manufacturing process) can be added straight out of the packages. Longer shapes such as linguine, fettuccine, or spaghetti should be broken in halves or thirds before being stirred in so that all the pasta can be fully immersed in the sauce.

Yield: 6 servings.

Nutrition Facts Per Serving:
Calories: 210 calories, Carbohydrates: 24 g, Protein: 20 g, Fat: 4 g, Saturated Fat: 2 g, Cholesterol: 30 mg, Sodium: 340 mg, Fiber: 5 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/turkey-vegetable-chili-mac/

“Meatless Monday” Recipe of the Week – Black Bean Lasagna

June 17, 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 a Black Bean Lasagna. Made with Black Beans, Onion, Green Sweet Pepper, Low Fat Cottage Cheese, Reduced Fat Cream Cheese, and the Seasonings. Take your Lasagna where it’s never been with 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 be sure to check it out soon. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Black Bean Lasagna
Here’s a crowd pleaser! Serve with a big green salad, tortilla chips and your family’s favorite beverage.

Recipe Ingredients:
9 lasagna noodles (8 ounces)
2 (15-ounce) cans black beans, rinsed and drained
Nonstick cooking spray
1/2 cup chopped onion
1/2 cup chopped green sweet pepper
2 cloves garlic, minced
2 (15-ounce) cans low-sodium tomato sauce or tomato sauce with seasonings
1/4 cup snipped fresh cilantro
1 (12-ounce) container low-fat cottage cheese
1 8-ounce package reduced-fat cream cheese (Neufchatel)
1/4 cup light dairy sour cream
Tomato slices (optional)
Fresh cilantro leaves (optional)

Cooking Directions:
1 – Cook noodles according to package directions; drain. Mash one can of the beans; set aside.
2 – Lightly coat a large skillet with cooking spray; add onion, green sweet pepper, and garlic. Cook and stir over medium heat until tender but not brown. Add mashed beans, un-mashed beans, tomato sauce, and snipped cilantro; heat through.
3 – In a large bowl combine cottage cheese, cream cheese, and sour cream; set aside. Spray a 3-quart rectangular baking dish with nonstick coating. Arrange three of the noodles in the dish. Top with one-third of the bean mixture. Spread with one-third of the cheese mixture. Repeat layers twice, ending with bean mixture. Reserve the remaining cheese mixture.
4 – Bake, covered, in a preheated 350°F (175°C) oven for 40 to 45 minutes or until heated through. Dollop with reserved cheese mixture. Let stand for 10 minutes. Garnish with tomato slices and cilantro, if desired.
Makes 8 servings.

Make-Ahead Tip: Refrigerate unbaked casserole, covered, up to 1 day, and bake as directed. Or, freeze up to 1 month; thaw frozen casserole in refrigerator overnight, and bake for 40 to 45 minutes or until heated through.

Nutritional Information Per Serving (1/8 of recipe): calories: 340, total fat: 8g, saturated fat: 5g, cholesterol: 25mg, sodium: 589mg, carbohydrate: 49g, fiber: 8g, protein: 21g, vitamin A: 21%, vitamin C: 31%, iron: 21%.
https://www.cooksrecipes.com/mless/black_bean_lasagna_recipe.html

“Meatless Monday” Recipe of the Week – BLACK BEAN BURGERS WITH AVOCADO-LIME MAYO

May 13, 2019 at 6:01 AM | Posted in Diabetic Gourmet Magazine, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a BLACK BEAN BURGERS WITH AVOCADO-LIME MAYO. Included are recipes for both the Mayonnaise and Black Bean Burgers. The recipe is from one of my favorite sites and Magazines, the Diabetes Self Management website. Plus you can subscribe to their Magazine, the Diabetes Self Management. So Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

BLACK BEAN BURGERS WITH AVOCADO-LIME MAYO

Ingredients

Mayonnaise
1/2 ripe medium avocado, peeled and pitted
2 Tbsp canola mayonnaise 30 mL
1 Tbsp fresh lime juice 15 mL
1 Tbsp water 15 mL
1/4 cup chopped fresh cilantro leaves 60 mL
Burgers

1 can (15 oz/426 mL) black beans, rinsed and drained
1/2 of (15 oz/426 mL) can kidney beans, rinsed and drained
1/2 cup finely chopped green bell pepper 125 mL
1/3 cup quick-cooking oats 75 mL
2 large egg whites
1 Tbsp canola oil 15 mL
1/8 – 1/4 tsp cayenne pepper .5 – 1 mL
canola oil cooking spray
4 whole-wheat hamburger buns, split and toasted
1/4 cup thinly sliced red onion 60 mL
4 tomato slices
4 lettuce leaves
4 lime wedges (optional)

Directions

1 – Place canola mayonnaise ingredients in a blender, secure lid, and puree until smooth.
2 – Place beans in a gallon-size resealable bag. Using a meat mallet, pound beans to a coarse texture, resembling lumpy mashed potatoes. Place beans in a medium bowl and add bell pepper, oats, egg whites, canola oil, and cayenne pepper. Mix well and shape into four patties.
3 – Coat a large nonstick skillet with canola oil cooking spray and heat over medium heat. Add patties and cook 4 minutes on each side or until they begin to lightly brown. The patties will be fragile, so be sure to turn them gently.
4 – To assemble, spoon 1 Tbsp (15 mL) canola mayonnaise mixture on each bun half. Top each bottom bun with burger, onion, a tomato slice, and a lettuce leaf. Place bun tops over each. Serve with lime wedges.
* Fresh tip: If desired, omit the buns and serve the patties on the lettuce leaf, tomato slice, and onion. Spoon the mayonnaise mixture on top of the patties and serve with lime wedges.

NOTES:
Jazz up these tasty burgers with avocado-lime mayo and you’ll have a vegetarian sandwich that even die-hard meat eaters will love.

Recipe Yield: Yield: 4 servings. Serving size: 1 burger.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 300
Fat: 12 grams
Saturated Fat: 1.8 grams
Fiber: 10 grams
Sodium: 785 milligrams
Protein: 19 grams
Carbohydrates: 33 grams
https://diabeticgourmet.com/diabetic-recipe/black-bean-burgers-with-avocado-lime-mayo

Slow Cooker Turkey Enchilada Chili

May 3, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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For the second Jennie – O Turkey recipe its a recipe for Slow Cooker Turkey Enchilada Chili. To make this mouth-watering Chili you’ll need; a package of JENNIE-O® Taco Seasonings Turkey Sausage, Onion, Poblano Pepper, Garlic, Enchilada Sauce, Diced Tomatoes, Black Beans, Corn, Green Chilies, and your toppings. The Chili is served! You can find this recipe at the Jennie – O Turkey website along with all the other delicious and healthy recipes. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Slow Cooker Turkey Enchilada Chili
Preseasoned ground turkey adds a kick to this hearty enchilada chili! Let the slow cooker do all the hard work while you reap the delicious rewards. Filling, flavorful, and kid-friendly, this Mexican dinner is the whole enchilada any night of the week.

INGREDIENTS
1 (16-ounce) package JENNIE-O® Taco Seasonings Turkey Sausage
1 medium onion, chopped
1 poblano pepper, chopped
2 cloves garlic, chopped
1 (14-ounce) can enchilada sauce
1 (14-ounce) can fire-roasted diced tomatoes
1 (15-ounce) can black beans, drained
1 (12-ounce) package frozen corn kernels
1 (4-ounce) can diced green chiles
2 cups chicken broth
garnish with desired toppings: tortilla chips, fresh cilantro, shredded Cheddar cheese, jalapeño slices, chopped tomatoes, sliced ripened olives, sour cream

DIRECTIONS
1) Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) Transfer turkey to 6-quart slow cooker. Add onion, pepper, garlic, enchilada sauce, diced tomatoes, beans, corn, green chiles and chicken broth. Cover and cook on LOW 4 hours or HIGH 2 hours.
Serve with desired toppings
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 290
Protein 18g
Carbohydrates 34g
Fiber 7g
Sugars 6g
Fat 11g
Cholesterol 45mg
Sodium 800mg
Saturated Fat 2g
https://www.jennieo.com/recipes/1228-slow-cooker-turkey-enchilada-chili

Healthy Black Bean Soup Recipes

April 20, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Black Bean Soup Recipes. Delicious and Healthy Black Bean Soup Recipes including recipes like; Cuban Black Bean Soup, Southwestern Vegetable and Chicken Soup, and Pressure-Cooker Chicken Enchilada Soup. Find these recipes and more all at the EatingWell website. Plus don’t forget to subscribe to one of my favorite Cooking Magazines the EatingWell Magazine. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Black Bean Soup Recipes
Find healthy, delicious black bean soup recipes, from the food and nutrition experts at EatingWell.

Cuban Black Bean Soup
Unlike many black bean soups, this one is pepper-packed and leaves the beans intact for a more interesting texture. It’s equally delicious served on its own or over rice……

Southwestern Vegetable and Chicken Soup
Who wouldn’t want to eat their vegetables when they’re tucked into a fragrant broth with bits of tasty chicken and spiked with a shot of fresh lime and cilantro? This healthy chicken vegetable soup seems even richer with the smoky flavor from roasted poblano peppers and garlic. Serve this healthy chicken soup recipe with tortilla chips…………

Pressure-Cooker Chicken Enchilada Soup
This easy soup flavored with chili powder and a splash of lime is quick enough to prepare for a warming weeknight meal thanks to an electric pressure cooker like the Instant Pot. Lean chicken breast is easy to prep, but boneless, skinless chicken thighs would make a great substitute……….

* Click the link below to get all the Healthy Black Bean Soup Recipes
http://www.eatingwell.com/recipes/18825/soup/bean/black/

It’s Chili, Chowder, or Stew Saturday – Turkey Chipotle Chili Soup

March 30, 2019 at 6:02 AM | Posted in It's Chili Soups or Stews Saturday, Jennie-O, Jennie-O Turkey Products | 3 Comments
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Turkey Chipotle Chili Soup. Chili Soup made using JENNIE-O® OVEN READY™ Turkey along with ingredients like Onion, Garlic, Chili Powder, Chipotle Chilies, Black Beans, and more! You can find this recipe at the Jennie – O Turkey website along with all of their other delicious and healthy recipes. Enjoy and Make 2019 a Healthy One! https://www.jennieo.com/

Turkey Chipotle Chili Soup
Try this recipe with any OVEN READY™ product.

This turkey chili has all the flavors you love — cumin, onions, corn and two types of beans — with a short prep-time. Plus, it’s under 300 calories per serving!

INGREDIENTS
1 tablespoon olive oil
1 cup chopped onion
4 garlic cloves, minced
2 tablespoons chili powder
2 teaspoons ground cumin
2 to 3 EMBASA® chipotle chilies, chopped plus 2 tablespoons sauce
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can navy or great northern beans, rinsed and drained
2 cups frozen corn kernels, thawed
1 (16-ounce) jar HERDEZ® salsa
6 cups low-sodium chicken or turkey broth
2½ cups chopped leftover JENNIE-O® OVEN READY™ Turkey
1 teaspoon sugar
¼ cup chopped fresh cilantro
sour cream, if desired

DIRECTIONS
1) In large skillet, heat oil over medium-high heat. Add onion and garlic; cook 5 minutes or until softened. Add chili powder, cumin and chipotle chilies with sauce. Cook 1 minute or until fragrant.
2) Add beans, corn, salsa, broth, turkey and sugar. Heat 15 minutes or until hot.
3) Stir in cilantro. Top with sour cream, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 230
Protein 13g
Carbohydrates 38g
Fiber 8g
Sugars 4g
Fat 4.5g
Cholesterol 0mg
Sodium 860mg
Saturated Fat 0.5g
https://www.jennieo.com/recipes/605-turkey-chipotle-chili-soup

Soup Special of the Day…Fiesta Pasta Soup

January 27, 2019 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 Fiesta Pasta Soup.Vermicelli Pasta, Sausage, Tomatoes, and Black Beans are just some of the ingredients you’ll need to make the recipe. It’s from the CooksRecipes website which has a huge selection of recipes to please all tastes! So check it out today. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Fiesta Pasta Soup
Recipe Ingredients:
3 ounces vermicelli pasta, uncooked
1/2 pound sausage, sliced thin
2 (14.5-ounce) cans chicken broth
1 cup water
1 (10-ounce) can diced tomatoes with green chilies
1 tablespoon fresh cilantro, minced
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1 (14.5-ounce) can Mexi-corn, drained
1 (14.5-ounce) can black beans, drained and rinsed
1 tablespoon lime juice

Cooking Directions:
1 – In kettle, simmer sausage in 1 cup boiling water for 10 minutes.
2 -Drain water, cook meat over medium heat until browned. Cut meat into pieces.
3 – Add broth, tomatoes, and spices to sausage; simmer 10 minutes.
4 – Add pasta, corn, beans; cover and simmer 10 minutes until pasta is cooked.
5 – Stir in lime juice.
6 – Garnish each serving with minced fresh cilantro, sliced avocado and shredded cheddar or Monterey Jack cheese.
Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): Calories: 332; Total Fat: 14g; Saturated Fat: 4g; Total Carbs: 35g; Fiber: 5g; Protein: 15g; Sodium: 1075mg.
https://www.cooksrecipes.com/soup/fiesta_pasta_soup_recipe.html

“Meatless Monday” Recipe of the Week – Ravioli with Black Bean Salsa

December 31, 2018 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 a Ravioli with Black Bean Salsa. Made using BUITONI® Cheese Ravioli, Chunky Home-Style Tomato Salsa, Black Beans, Cilantro, and Monterey Jack Cheese. The recipe is from the CooksRecipes website which has a fantastic selection of recipes to please all tastes, diets, or cuisines. Check it out today! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Ravioli with Black Bean Salsa
Italy meets Mexico in this fun, festive and deliciously easy dish.

Recipe Ingredients:
1 (9-ounce) package BUITONI® Cheese Ravioli
1 (16-ounce) jar chunky home-style tomato salsa
1 (14-ounce) can black beans, drained and rinsed
1 1/2 tablespoons finely chopped cilantro
1/2 cup shredded Monterey Jack cheese

Cooking Directions:
1 – Prepare pasta according to package directions.
2 – Heat salsa and black beans in medium saucepan; gently fold in pasta . Top with cheese and cilantro.
Makes 4 servings.
https://www.cooksrecipes.com/mless/ravioli_with_black_bean_salsa_recipe.html

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