Kale Andouille Sausage and Tortellini Soup

July 26, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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Today’s second Jennie – O Turkey recipe is one for a Kale Andouille Sausage and Tortellini Soup. It’s made using JENNIE-O® Andouille Turkey Sausage along with Leeks, Celery, Carrots, Cloves, Vegetable Broth, Cheese filled Tortellini, Kale Leaves, Parmesan Cheese, and Seasonings. I have info on the JENNIE-O® Andouille Turkey Sausage at the end of the post. You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Kale Andouille Sausage and Tortellini Soup
This savory soup will get your mouth watering. Brimming with smoked turkey sausage, tortellini and fresh vegetables, it’s the perfect cozy meal for any night of the week.

INGREDIENTS
2 tablespoons olive oil
2 medium leeks, thinly sliced
2 celery stalks, sliced
1 large carrot, peeled and thinly sliced
4 garlic cloves, sliced
1 (13-ounce) package JENNIE-O® Andouille Turkey Sausage, sliced
6 cups vegetable broth
salt and pepper, if desired
1 (9-ounce) package refrigerated cheese filled tortellini
2 cups chopped kale leaves
freshly grated Parmesan cheese, if desired

DIRECTIONS
1) In large Dutch-oven, heat oil over medium heat. Sauté leeks, celery, carrot and garlic 5 minutes. Add sausage and cook until browned.
2) Add broth and bring to a boil. Season with salt and pepper, if desired. Reduce heat and simmer 15 minutes. Add tortellini and kale and cook 5 to 7 minutes. Garnish with cheese, if desired.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 240
Protein 12g
Carbohydrates 26g
Fiber 3g
Sugars 4g
Fat 10g
Cholesterol 40mg
Sodium 640mg
Saturated Fat 3g
https://www.jennieo.com/recipes/1267-kale-andouille-sausage-and-tortellini-soup

 

Jennie – O Andouille Turkey Sausage
Spice up your next meal with hardwood smoked JENNIE-O® Andouille Turkey Sausage. It’s easy to slice, and with flavors like pepper, paprika, and garlic, it will add a real kick to Cajun inspired recipes and dishes. With 65% less fat than USDA data for smoked pork and beef sausage, and 90 calories per serving, you can feel good about eating well.

* 65% LESS FAT THAN USDA DATA FOR SMOKED PORK AND BEEF SAUSAGE
* GLUTEN FREE
* HARDWOOD SMOKED
* ONLY 90 CALORIES PER SERVING
Find this product in the refrigerated meat section of your grocery store.
https://www.jennieo.com/products/267-andouille-turkey-sausage

Sunday’s Chicken Dinner Recipe – Country French Chicken SUNDAY

July 21, 2019 at 6:02 AM | Posted in CooksRecipes, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is – Country French Chicken. Chicken Pieces cooked in White Wine with Mushrooms, Celery, Carrots and Onion. Bring French Style Cooking to your Sunday Dinner Table! The recipe is from one of my favorite sites, the CooksRecipes website. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Country French Chicken
French country-style chicken (coq au vin) cooked in white wine with mushrooms, celery, carrots and onion.

Recipe Ingredients:
2 pounds chicken pieces
Nonstick cooking spray
1 cup fresh mushrooms, sliced
1 cup sliced celery
1 cup dry white wine
1 cup coarsely chopped carrot
1 medium onion, cut into small wedges
1 garlic clove, minced
1 bay leaf
2 tablespoons snipped fresh parsley
1/4 teaspoon thyme, crushed

Cooking Directions:
1 – Remove the skin from the chicken. Rinse chicken; pat dry.
2 – Spray a large cold skillet with non-stick spray coating. Preheat skillet over medium heat. Brown chicken on all sides in hot skillet.
3 – Drain fat from skillet. Season chicken lightly with salt and pepper. Add mushrooms, celery, white wine, carrot, onion, garlic, bay leaf, parsley, and thyme to the skillet. Bring to boiling; reduce heat. Cover and simmer for 35 to 40 minutes or until chicken is tender and no longer pink. Discard bay leaf.
4 – Transfer chicken and vegetables platter; keep warm. For sauce, bring liquid in skillet to boiling. Cook about 3 minutes or until reduced to 1/2 cup. Pour sauce over chicken and vegetables.
Makes 6 servings.
https://www.cooksrecipes.com/diabetic/country-french-chicken-diabetic-recipe.html

“Meatless Monday” Recipe of the Week – Vegan Buffalo Cauliflower Wings

June 24, 2019 at 6:01 AM | Posted in Meatless Monday, PBS | 2 Comments
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This week’s “Meatless Monday” Recipe of the Week is – Vegan Buffalo Cauliflower Wings. I was looking at several sites for a Buffalo Cauliflower Wings recipe to pass along and came across the one that sounded the best from the PBS Recipe website. Made using Cauliflower Florets along with several Spices, Celery, and a Vegan Ranch Dressing. You’ll never miss the meat with this week’s recipe! Again its off the PBS Food website which has a fantastic and large selection of Recipes for all Cuisines, Diets, and Tastes so check it out today and always support your local PBS Stations. Enjoy and Make 2019 a Healthy One! http://www.pbs.org/food/recipes/

Vegan Buffalo Cauliflower Wings
A great finger food for sports events, these vegan buffalo cauliflower wings are even better when some of the hot sauce is mixed with the batter so that the cauliflower really marinates in it.
Ingredients
1 cup water
1/2 cup plus 2 tablespoons hot sauce of choice (I used Frank’s red hot), divided
3/4 cup all-purpose flour
1 teaspoon onion powder
1/2 teaspoon ground paprika
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 head of cauliflower, cut into florets
Handful of celery, trimmed and cleaned
Ranch dressing of choice (I used a store-bought vegan dressing)

Directions
1 – Preheat oven to 350 degrees F. To a measuring cup or small bowl, whisk together the water and 2 tablespoons of wing sauce. Set aside.
2 – In a large bowl, whisk together the flour, onion powder, paprika, salt and freshly ground pepper. Pour the water mixture into the flour mixture and mix until combined.
3 – Add the cauliflower and toss until combined. Transfer to a baking sheet and place in the oven to bake until cooked, about 15 minutes. (I used an air-fryer and it only needed about 10 minutes). Add the cauliflower to a bowl and toss with the additional wing sauce. Serve with slices of celery and ranch dressing.

http://www.pbs.org/food/recipes/vegan-buffalo-cauliflower-wings/

It’s Chili, Chowder, or Stew Saturday – Shrimp Bisque

June 1, 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 Shrimp Bisque. This one uses one of my favorite foods, Shrimp! The recipe is from the CooksRecipes website where you’ll find recipes to please all tastes, diets, and cuisines. So Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Shrimp Bisque
Shrimp bisque is great for a weekend get-together or to surprise a loved one.

Recipe Ingredients:
1/2 cup butter or margarine – divided use
1 pound medium shrimp, peeled, deveined and chopped
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup all-purpose flour
3 cups water
1 tablespoon tomato ketchup
1 teaspoon chicken soup base or bouillon
1 bay leaf
1 tablespoon seasoned salt
1/8 teaspoon cayenne pepper (optional)
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk
2 tablespoons dry white wine or water

Cooking Directions:
Melt 2 tablespoons butter in medium saucepan over medium heat. Add shrimp, onion and celery; cook, stirring occasionally, until shrimp turn pink. Remove from saucepan; set aside.
Melt remaining butter in same saucepan over medium heat. Stir in flour. Gradually stir in water, ketchup, bouillon, bay leaf, seasoned salt and cayenne pepper. Boil, stirring occasionally; reduce heat to low. Cook, stirring occasionally, for 5 minutes. Add shrimp mixture; cook, stirring occasionally, for 2 minutes. Discard bay leaf. Stir in evaporated milk and wine. Heat through; do not boil.
Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): Calories: 340 Calories from Fat: 180 Total Fat: 20 g Saturated Fat: 13 g Cholesterol: 175 mg Sodium: 1260 mg Carbohydrates: 17 g Dietary Fiber: .5 g Sugars: 7 g Protein: 21 g.
https://www.cooksrecipes.com/soup/shrimp_bisque_recipe.html

 

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

May 4, 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 Southern Sweet Potato Soup. Some of the ingredients you’ll need are; Sweet Potatoes, Onion, Celery, Peanut Butter, Whipping Cream Molasses, and more! You can find this recipe at the CooksRecipes website which has a huge selection of recipes to please all tastes! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Southern Sweet Potato Soup
This creamy spiced sweet potato soup, with a touch of peanut butter, is the perfect starter to a fall or winter holiday meal.

Recipe Ingredients:
2 tablespoons butter or margarine
1 medium onion, chopped
1 celery rib, chopped
1 garlic clove, minced
2 cups chicken broth
1 large sweet potato, peeled and sliced
1 1/2 tablespoons peanut butter
1 (1 1/4-inch) cinnamon stick
1 1/2 cups whipping cream*
1/4 teaspoon salt
1/4 cup whipping cream
2 teaspoons molasses
Pinch of salt
Pinch of ground nutmeg
Suggested Garnishes: chopped dry-roasted peanuts, fresh thyme sprigs

Cooking Directions:
1 – Melt butter in a large saucepan over medium heat; add onion and celery, and sauté 10 minutes or until tender. Add garlic, and sauté 1 minute.
2 – Stir in broth and next 3 ingredients. Bring to a boil; reduce heat, and simmer 15 to 20 minutes or until potato is tender. Remove and discard cinnamon stick. Process sweet potato mixture in a blender or food processor until smooth. (Caution! Hot liquids create steam which will blow the top off the blender! Be sure to securely hold blender lid down!)
3 – Return mixture to Dutch oven; stir in 1 1/2 cups whipping cream and 1/4 teaspoon salt. Cook over medium heat, stirring constantly, until thoroughly heated.
4 – Beat 1/4 cup whipping cream, molasses, pinch of salt, and nutmeg until soft peaks form. Serve with soup, and garnish, if desired.
Makes 4 servings.

*1 1/2 cups half-and-half (light cream) may be substituted for 1 1/2 cups whipping cream.
https://www.cooksrecipes.com/soup/southern-sweet-potato-soup-recipe.html

“Meatless Monday” Recipe of the Week – Vegetarian Shepherd’s Pie

April 29, 2019 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Vegetarian Shepherd’s Pie. Shepherd’s Pie gone Vegetarian! Made using Onion, Mushrooms, Carrots, Celery, Green Peas, Spices and more! No Meat Needed for this Pie! You can find this recipe at the Diabetes Self Management 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.diabetesselfmanagement.com/

Vegetarian Shepherd’s Pie
Ingredients
2 teaspoons olive oil
1 cup sliced onion
1 package (16 ounces) mushrooms, quartered
1 1/4 teaspoons minced garlic, divided
1 cup sliced carrots
1 cup sliced celery
1 cup frozen green peas
1/4 cup all-purpose flour
3 cups low-sodium vegetable broth
1/4 teaspoon salt
1/4 teaspoon dried rosemary
2 medium russet potatoes, peeled and cubed
1/4 cup fat-free (skim) milk
1 tablespoon light margarine
1/4 teaspoon black pepper
Fresh rosemary (optional)

Directions
1 – Heat oil in large saucepan over medium-high heat. Add onion; cook and stir 3 minutes or until just begins to soften. Add mushrooms; cook and stir 5 minutes or until vegetables are tender. Add 1 teaspoon garlic; cook and stir 1 minute. Add carrots, celery, and peas; cook and stir 5 minutes or until crisp-tender.

2 – Sprinkle flour over vegetables; cook and stir 2 minutes. Add broth, salt, and dried rosemary. Bring to a boil. Reduce heat; simmer 30 to 35 minutes or until thickened.

3 – Meanwhile, place potatoes in medium saucepan. Add enough water to cover potatoes. Bring to a boil over high heat. Reduce heat; simmer 15 minutes or until potatoes are tender; drain.

4 – Beat potatoes, milk, margarine, remaining 1/4 teaspoon garlic, and pepper in medium bowl with electric mixer at low speed until smooth.

5 – Preheat broiler. Pour vegetable mixture into 2-quart casserole. Gently spread mashed potatoes over top. Broil 5 minutes or until light golden brown. Garnish with fresh rosemary.

Yield: 6 servings.

Serving size: 1/6 of recipe.

Nutrition Facts Per Serving:
Calories: 160 calories, Carbohydrates: 28 g, Protein: 6 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 240 mg, Fiber: 5 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/vegetarian-shepherds-pie/

Kitchen Hint of the Day!

February 4, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Save those wilted Greens………..

Soak wilted greens, carrots or celery in cold water for 20 minutes to bring the crunch back.

Jennie – O Turkey Recipe of the Week – Slow Cooker Turkey Pot Pie

February 1, 2019 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is – Slow Cooker Turkey Pot Pie. It’s always Comfort Food when the Slow Cooker comes out! It’s a dish that will warm the soul on these cold Winter Days! You’ll be using the JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins along with Carrots, Celery, Onion, Mushroom Soup, Chicken Broth, and Biscuits. 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 2018! https://www.jennieo.com/

Slow Cooker Turkey Pot Pie
For a nutritious meal that’s pure comfort, try slow cooker turkey tenderloin in a creamy mushroom and chicken broth. Topped with biscuits and veggies, it’s a fall favorite that takes only 15 minutes to prep. This easy weeknight meal saves great for leftovers!

INGREDIENTS
2 large carrots, peeled and sliced
2 celery stalks, chopped
1 medium onion, chopped
1 (20-ounce) package JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins
1 can cream of mushroom soup
1 cup chicken broth
1 (16-ounce) can refrigerated biscuits

DIRECTIONS
1) In slow cooker, place carrots, celery and onion. Top with turkey breast tenderloin. In medium bowl, stir together cream of mushroom soup and chicken broth. Pour mixture over turkey. Cover and cook on HIGH 1:45 hours or LOW 2:25 hours.
2) Meanwhile, cook biscuits according to package directions.
3) Shred turkey with 2 forks, stirring to combine. Top with biscuits and return to slow cooker. Cook, covered an additional 30 minutes or until mixture is hot. Always cook turkey to well-done, 165°F as measured by a meat thermometer.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 430
Protein 29g
Carbohydrates 44g
Fiber 2g
Sugars 5g
Fat 16g
Cholesterol 45mg
Sodium 910mg
Saturated Fat 2.5g
https://www.jennieo.com/recipes/1207-slow-cooker-turkey-pot-pie

Turkey Bacon and Potato Soup

February 1, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | 2 Comments
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I have another delicious and healthy Slow Cooker Recipe from Jennie – O Turkey to pass along, Turkey Bacon and Potato Soup. A kicked up version of Potato Soup using JENNIE-O® Turkey Bacon along with Sour Cream. Plus you’ll use the Slow Cooker to make this, how easy is this! You can find this recipe on the Jennie – O website which is loaded with delicious and healthy recipes like this one! So Enjoy and Make the Switch in 2019! https://www.jennieo.com/

Turkey Bacon and Potato Soup

This easy slow cooker recipe lets you enjoy thick and creamy potato soup, featuring crisp JENNIE-O® Turkey Bacon, even on the busiest of weeknights. Simply prep it the night before, start in the morning, and return to a delicious, ready-to-eat dinner.

INGREDIENTS

4 cups low-sodium chicken broth
3 medium potatoes, peeled, diced
1½ cups chopped cabbage
1 leek, diced
1 onion, chopped
2 carrots, diced
¼ cup chopped fresh parsley
1 teaspoon salt, if desired
½ teaspoon black pepper
½ teaspoon caraway seeds
1 bay leaf
½ cup sour cream
1 (12-ounce) package JENNIE-O® Turkey Bacon
DIRECTIONS

1) In Slow Cooker combine broth, potatoes, cabbage, leek, onion, carrots and parsley. Stir in salt, pepper, caraway seeds and bay leaf. Cover; cook on LOW 8 to 10 hours or on HIGH 4 to 5 hours.
2) Remove and discard bay leaf. In small bowl, combine ¼ cup hot liquid from slow cooker with sour cream; mix. Add mixture to slow cooker; stir.
3) Cook turkey bacon as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Chop bacon. Top soup bowl with turkey bacon.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories250
Protein14g
Carbohydrates22g
Fiber3g
Sugars4g
Fat14g
Cholesterol45mg
Sodium580mg
Saturated Fat4g
https://www.jennieo.com/recipes/295-turkey-bacon-and-potato-soup

Soup Special of the Day…Slow Cooker Chicken and Noodles

December 23, 2018 at 6:02 AM | Posted in soup, Soup Special of the Day | Leave a comment
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It’s nothing but a Comfort Food for this week’s Soup Special of the Day, Slow Cooker Chicken and Noodles. As they say Chicken and Noodle Soup is good for the Soul, and one great soup! Made using Chicken Breast Halves, Onion, Celery, Dried Parsley, Roasted Ground Cumin, Sea Salt and Ground Pepper, and a package of Reames Frozen Egg Noodles. Warm up these cold Winter Days and Nights! Enjoy and Eat Healthy in 2018 and the upcoming New Year!

Slow Cooker Chicken and Noodles

Ingredients
4 Skinless, Boneless Chicken Breast Halves
6 cups Water
1 Onion, chopped
1 stalks Celery, chopped (optional)
Dried Parsley, Roasted Ground Cumin, Sea Salt and Ground Pepper to taste
1 (12 ounce) package Reames Frozen Egg Noodles

Directions
1 – Place chicken, water, onion, parsley, cumin, and salt and pepper to taste into a slow cooker. Add celery if desired. Set temperature to low and cook for 6 to 8 hours.
2 – When chicken is tender, remove from the slow cooker and tear or chop into bite-sized pieces. Set aside in a small bowl to keep warm. Turn the slow cooker up to high heat and stir in the frozen egg noodles. Cook until noodles are tender then return the chicken pieces to the broth. Adjust seasonings to taste.

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