It’s Chili, Chowder, or Stew Saturday – Chili Blanco

July 4, 2020 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 Recipe is a Chili Blanco. Made using Vegetable Oil, Chicken Breast Halves, Onion, Great Northern White Beans, Ortega Diced Green Chilies, Chicken Broth, Jalapeños, Ground Cumin, Oregano, Shredded Monterey Jack Cheese, and Sour Cream. 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 2020! https://www.diabetesselfmanagement.com/

Chili Blanco
Chili blanco, or white chili, is light in color, but heavy on flavor. Made with chicken, beans and lots of herbs and spices. Crank up the heat by adding more jalapeño.

Recipe Ingredients:
1 tablespoon vegetable oil
1 pound boneless, skinless chicken breast halves, chopped
1 1/4 cups chopped onion
2 cloves garlic, finely chopped
2 (15-ounce) cans great Northern white beans, drained (3 1/2 cups)
1 (7-ounce) can ORTEGA Diced Green Chiles (1 cup)
1/2 cup chicken broth
1 to 2 tablespoons diced jalapeños
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1 1/2 cups shredded Monterey Jack cheese
1/2 cup sour cream

Cooking Directions:
1 – Heat vegetable oil in a large saucepan over medium-high heat. Add chicken; cook for 5 to 6 minutes or until chicken is no longer pink. Add onion and garlic; cook, stirring occasionally, for 2 to 3 minutes.
2 – Stir in beans, chiles, broth, jalapeños, cumin and oregano. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 to 15 minutes. Stir in cheese and sour cream. Cook just until cheese is melted.
Makes 6 servings.
https://www.cooksrecipes.com/soup/chili_blanco_recipe.html

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Sunday’s Pork Roast Dinner Recipe – Bourbon-Glazed Fruit and Nut-Stuffed Pork Roast

May 31, 2020 at 6:02 AM | Posted in CooksRecipes, Sunday’s Pork Roast Dinner Recipe | Leave a comment
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This week’s Sunday’s Pork Roast Dinner Recipe is a Bourbon-Glazed Fruit and Nut-Stuffed Pork Roast. To make this week’s recipe some of the ingredients you’ll be needing are a Boneless Single Loin Pork Roast, Dried Thyme, Light Cream, Bourbon, Chicken Broth, Molasses, Dates, Apricots, Pecans, 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 recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Bourbon-Glazed Fruit and Nut-Stuffed Pork Roast
Try your favorite stuffing rolled up in this jellyroll style pork loin. Be aware that the double-butter flied loin will cook more quickly than a solid loin. Serve with green salad tossed with vinaigrette, warm dinner rolls and steamed asparagus spears.

Recipe Ingredients:
Stuffing:
1/2 cup coarsely chopped pitted dates
1/4 cup coarsely chopped dried apricots
1/4 cup finely chopped pecans
1 clove garlic, crushed
1 1/2 teaspoons dried thyme
1 tablespoon molasses
1/4 teaspoon salt
1/4 teaspoon black pepper

Bourbon Glaze:
2/3 cup bourbon
2/3 cup chicken broth
1 tablespoon molasses

Pork:
1 (2-pound) boneless single loin pork roast
1 tablespoon dried thyme

Pan Sauce:
1/4 cup light cream
1/4 teaspoon salt

Cooking Directions:
1 – Preheat oven to 350°F (175°C)
2 – For Stuffing: In a medium bowl, toss together all stuffing ingredients, set aside.
3 – For Bourbon Glaze: In a large saucepan, combine bourbon, broth and molasses; bring to a boil, remove from heat and set aside.
4 – For Pork: Butterfly (cut lengthwise almost all the way through) the pork loin. Lay open and pat flat. Starting the center of the opened loin, butterfly again on the left side. Butterfly again on the right hand side, lay open and pat flat. Evenly spread stuffing over loin. Roll the loin up, like a jelly roll, and tie securely at 2 to 3 inch intervals with kitchen twine; place in a shallow roasting pan, 4 – sprinkle with the tablespoon of thyme and pour bourbon mixture over. Roast 45 minutes to 1 hour, or until internal temperature, measured with a meat thermometer, is 150°F to 155°F (approximately 65°C), basting occasionally with bourbon glaze. Remove pork from pan, reserving the drippings; keep warm.
5 – For Pan Sauce: Add cream and 1/4 teaspoon salt to pan drippings. Cook over medium-high heat, stirring constantly, until slightly thickened.
6 – To Serve: Slice pork, removing twine as necessary, and arrange on serving platter. Serve with pan sauce.
Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): Calories 280 calories Protein 27 grams Fat 10 grams Sodium 190 milligrams Cholesterol 70 milligrams Saturated Fat 3 grams Carbohydrates 17 grams.
https://www.cooksrecipes.com/pork/bourbon-glazed_fruit_and_nut-stuffed_pork_roast_recipe.html

It’s Chili, Chowder, or Stew Saturday – Conch Soup

May 30, 2020 at 6:02 AM | Posted in CooksRecipes, diabetes, diabetes friendly, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday Recipe is a Conch Soup. Some of the ingredients you’ll be using are Chicken Broth, Yucca, Carrots, Garlic, Serrano Chile, Conch Meat, Coconut Milk, Spices, and more! Soups on! 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 recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Conch Soup
This creamy soup, laden with chunks of succulent conch meat and vegetables, is a Honduran specialty from the Caribbean coast and is flavored with coconut milk, cumin, cilantro, garlic, ginger, and chiles.

Fresh conch should have a sweet, not fishy, aroma. The tough flesh is usually tenderized by long, slow cooking, parboiling, or pounding, as in this recipe. If conch meat is unavailable, substitute an equal amount of scallops, clams, or any sweet shellfish.

Recipe Ingredients:
6 cups chicken broth
3/4 pound yucca, peeled and cubed (about 2 cups)
2 carrots, chopped
1 medium onion, chopped
1 (14.5-ounce) can low-sodium diced tomatoes
1 tablespoon olive or vegetable oil
3 garlic cloves, finely chopped
1 serrano chile or other chile of choice, finely chopped (more or less to taste)
1/2 teaspoon finely chopped fresh ginger
1 pound conch meat, cut into small pieces and pounded or scallops, clams or any sweet shellfish
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk
1 (13.5-ounce) can coconut milk
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/4 cup chopped fresh cilantro

Cooking Directions:
1 – Place chicken stock, yucca and carrots in large saucepan on high heat; bring to a boil. Reduce heat to a simmer. Add onion and tomatoes; cover. Simmer, stirring occasionally, for about 10 minutes.
2 – Heat oil in large skillet on medium heat. Add garlic, chiles and ginger; cook for 1 minute or until garlic turns translucent. Add conch meat; cook, stirring occasionally, for 2 minutes. Add conch mixture to saucepan. Stir in evaporated milk, coconut milk, salt, black pepper and cumin. Cook, stirring occasionally, until mixture just comes to a boil. Remove from heat. Stir in cilantro and serve.
Makes 10 (about 1 cup) servings.

Nutritional Information Per Serving (1/10 of recipe): Calories: 360 Calories from Fat: 120 Total Fat: 13 g Saturated Fat: 10 g Cholesterol: 15 mg Sodium: 860 mg Carbohydrates: 25 g Dietary Fiber: 10 g Sugars: 9 g Protein: 32 g.
https://www.cooksrecipes.com/soup/conch_soup_recipe.html

It’s Chili, Chowder, or Stew Saturday – White Chili with Turkey

April 18, 2020 at 6:02 AM | Posted in chili, 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 Recipe is a White Chili with Turkey. To make this week’s recipe you’ll need Cooked Turkey, Dried Navy Beans, Onion, Garlic, Green Chilies, Spices, Chicken Broth, and Shredded Monterey Jack Cheese. 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 recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

White Chili with Turkey
Cooked or leftover turkey, white beans, onions, green chiles and favorite Mexican seasonings create a tasty variation on chili. Serve with salsa, sour cream and cilantro, if desired.

Recipe Ingredients:
1 pound (about 2 1/2 cups) dried navy beans
3 tablespoons olive oil
1 cup finely chopped onion
3 cloves garlic, minced
2 (4-ounce) cans diced green chiles, drained
1 tablespoon ground cumin
1 tablespoon dried oregano leaves
1 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
9 cups chicken broth
4 cups chopped cooked turkey
1/2 teaspoon salt
1/8 teaspoon ground black pepper
3 cups shredded Monterey Jack cheese – divided use

Cooking Directions:
1 – Place beans in large saucepan or bowl. Cover with cold water. Let stand overnight. Rinse and drain beans.
2 – Heat oil in large saucepan on medium-high heat. Add onion and garlic. Cook and stir 7 minutes, or until onion is tender.
3 – Stir in chiles, cumin, oregano, cinnamon and red pepper. Cook 3 minutes more.
4 – Stir in beans and 8 cups of the chicken broth. Bring to boil on medium-high heat. Reduce heat to low. Simmer covered 2 hours, or until beans are tender. (Note: If mixture becomes too dry, add additional chicken broth.)
5 – Stir in turkey, salt, pepper and 1 1/2 cups of the cheese. Cook until cheese is melted.
6 – Ladle chili into bowls. Top with remaining cheese.
Makes 8 servings.
https://www.cooksrecipes.com/soup/white_chili_with_turkey_recipe.html

It’s Chili, Chowder, or Stew Saturday – Tomatillo Bean and Chicken Chili

April 11, 2020 at 6:02 AM | Posted in It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday Recipe is a Tomatillo Bean and Chicken Chili. This one is made using Chicken Breasts, Canola Oil, Onion, Garlic, Tomatillos, Jalapeño Pepper, Lime Juice, Chicken Broth, Cannellini Beans, and Spices. Wow, can you imagine the aroma of this as it’s cooking! 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 recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Tomatillo Bean and Chicken Chili
A hearty and flavorful chicken chili made with fresh tomatillos and traditional chili seasonings.

Recipe Ingredients:
2 tablespoons canola oil
1 large onion, diced
2 cloves garlic, minced
3 chicken breasts, cubed into bite size pieces
8 tomatillos, husked and finely chopped
1 jalapeño pepper, seeded and finely diced
1 tablespoon lime juice
1 teaspoon ground coriander
1 teaspoon ground cumin
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups chicken broth
2 (19-ounce) cans cannellini beans
2 tablespoons freshly chopped cilantro

Cooking Directions:
1 – Pour canola oil into large saucepan. Sauté onion and garlic over low heat for 1 to 2 minutes. Add chicken and continue to cook until chicken is lightly browned, about 4 to 5 minutes.
2 – Combine tomatillos, jalapeño, lime juice, coriander, cumin, chili powder, salt, pepper, chicken broth, cannellini beans and chopped cilantro with chicken. Mix well, cover saucepan and cook over medium-low heat for 25 to 30 minutes, until mixture has thickened.
3 – Garnish with cilantro and serve.
Makes 8 (1 cup) servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 310; Total Fat: 7g; Saturated Fat: 1g; Cholesterol: 30mg; Total Carbs: 42g; Fiber: 2g; Protein: 22g; Sodium: 220mg.
https://www.cooksrecipes.com/soup/tomatillo_bean_and_chicken_chili_recipe.html

Wild Idea Buffalo Recipe of the Week – NORTH AFRICAN MEAT SAUCE WITH SAFFRON COUSCOUS

April 1, 2020 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week – NORTH AFRICAN MEAT SAUCE WITH SAFFRON COUSCOUS. Made using Wild Idea Ground Buffalo Meat along with multiple Spices, Garlic, Tomato Paste, Chicken Broth, and Green Onions. Also included is a recipe for the Saffron Couscous. You can find this recipe and purchase the Wild Idea Ground Buffalo along with all the other Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

NORTH AFRICAN MEAT SAUCE WITH SAFFRON COUSCOUS
Recently, a chef friend of mine sent me a recipe she came across in the New York Times – she did a riff on it using Wild Idea Buffalo meat and said that it was fabulous! Being in the middle of nowhere is a lot like social distancing, so I modified with what I had on hand as well as changed structure based on the time that I had.

But this is the great thing about a recipe, it can be used as a guideline and then you can riff away and make it your own! This recipe is filled with a bunch of aromatic spices that are great for both digestion and the taste buds. Win-win!

Ingredients (serves 6):

For the Sauce:
1 – pound Ground Wild Idea Buffalo Meat
2 – tablespoons oil
1 – onion, chopped
1 – teaspoon salt
½ – teaspoon black pepper
1/3 – teaspoon allspice
1 – teaspoon ginger
1 – teaspoon turmeric
2 – teaspoon paprika
¼ – teaspoon cayenne
½ – teaspoon cumin
½ – teaspoon coriander
¼ – teaspoon cinnamon
4 – cloves garlic (2 Tb.), chopped
3 – tablespoons tomato paste
3 – cups, organic chicken broth or vegetable broth
3 – tablespoons chopped parsley
3 – tablespoons chopped cilantro
2 – green onions chopped

For the Couscous:
1 – tablespoon olive oil
2 – cups couscous
2 – cups water or broth
½ – cup chopped apricots
.01 oz. – saffron*

*This is expensive, so if you don’t have it, no worries.

Preparation:
1) In a skillet over medium high heat, add the oil, onions and dried spices. Sauté for 5 minutes stirring occasionally.
2) Crumble in the ground buffalo meat and chopped garlic and stir to incorporate and brown, about 7 minutes.
3) Stir in the tomato paste and chicken stock. Bring to a boil and then reduce to simmer for 15 minutes or until desired consistency is achieved.
4) Add half of the fresh chopped herbs before serving.
5) For the couscous. Heat the oil and the couscous in a pot over medium high heat for 5 minutes, stirring occasionally. Add the apricots, liquid and saffron. Stir and bring to a boil reduce heat to simmer with the lid on stirring occasionally for 7 minutes.
6) Serve the meat sauce over the couscous and garnish with remaining chopped herbs.

*I accompanied with a cucumber and red onion salad, mixed with a little yogurt and cilantro.

Photo Credit: Jill O’Brien
https://wildideabuffalo.com/blogs/recipes/north-african-meat-sauce-with-saffron-couscous

Jennie – O Turkey Recipe of the Week – Turkey Tacos with Lime Yogurt Topping

March 27, 2020 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 are Turkey Tacos with Lime Yogurt Topping. Kick up Taco Tuesday with this week’s recipe of Turkey Tacos with Lime Yogurt Topping. This one is made using JENNIE-O® Lean Ground Turkey, Sweet Yellow Onion, Chili Powder, Tomato Paste, Garlic Powder, Chicken Broth, HERDEZ® Salsa Casera, and Original WHOLLY GUACAMOLE® Dip. Also included is a recipe for the Lime Yogurt Topping. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Enjoy and Make the Switch in 2020! https://www.jennieo.com/

Turkey Tacos with Lime Yogurt Topping
Set your weeknight dinner apart from the rest with this tasty turkey taco recipe: Lean ground turkey, shredded Cheddar and a zesty Lime Crema topping. Under 500 calories per serving!

INGREDIENTS
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
½ small sweet yellow onion, diced
1 tablespoon chili powder
1 tablespoon tomato paste
1 teaspoon garlic powder
½ cup chicken broth
LIME YOGURT TOPPING
1 cup plain Greek yogurt
1 teaspoon fresh lime juice
1 teaspoon fresh lime zest
1 teaspoon honey
1 tablespoon freshly chopped parsley
salt and freshly ground pepper, if desired
12 hard taco shells
½ cup shredded Cheddar cheese
1 (8-ounce) package shredded lettuce
HERDEZ® Salsa Casera, if desired
Original WHOLLY GUACAMOLE® dip, if desired

DIRECTIONS
1) Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add onion, chili powder, tomato paste, garlic powder and broth. Stir, simmering 10 minutes or until onion is tender.
2) To make lime yogurt topping, combine yogurt, lime juice, zest, honey, parsley and salt and pepper, if desired; whisk until smooth.
3) To serve, set out taco bar with turkey mixture, Lime Crema, taco shells, cheese, lettuce, salsa casera and dip, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 300
Protein 21g
Carbohydrates 28g
Fiber 3g
Sugars 7g
Fat 12g
Cholestero l55mg
Sodium 270mg
Saturated Fat 3.5g
https://www.jennieo.com/recipes/821-turkey-tacos-with-lime-yogurt-topping

It’s Chili, Chowder, or Stew Saturday – Pecos Red Stew

January 11, 2020 at 6:02 AM | Posted in CooksRecipes, It's Chili Soups or Stews Saturday | 1 Comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Pecos Red Stew. The Stew is made using Boneless Pork Shoulder, Onion, Green Bell Pepper, Garlic, Cilantro, Chili Powder, Oregano, Crushed Red Pepper, Chicken Broth, Potatoes, Corn, and Garbanzo Beans. Serve it with fresh baked Cornbread and Fruit Combo of Oranges, and Pineapple Spears. AQnother Delicious Recipe from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all tastes, diets, and cuisines so check it out today! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Pecos Red Stew
Richly flavored, this is a robust Texas-style stew featuring pork and vegetables. It’s great served with hot cornbread and a fresh fruit combo of sliced oranges and pineapple spears.

Recipe Ingredients:
2 pounds boneless pork shoulder or sirloin, cut into 1-inch cubes
2 tablespoons vegetable oil
2 cups chopped onion
1 cup chopped green bell pepper
2 cloves garlic, minced
1/4 cup chopped fresh cilantro leaves
4 tablespoons chili powder
2 teaspoons dried oregano leaves
1 teaspoon salt
1/2 teaspoon crushed red pepper
2 (14.5-ounce) cans chicken broth
3 cups cubed (1-inch), peeled potatoes
2 cups fresh or frozen kernel corn
1 (16-ounce) can garbanzo beans, drained and rinsed

Cooking Directions:
1 – Heat oil in Dutch oven. Brown pork over medium-high heat. Stir in onions, green pepper, garlic, cilantro, chili powder, oregano, salt, red pepper and chicken broth. Cover; cook over medium-low heat for 45 to 55 minutes or until pork is tender.
2 – Add potatoes, corn and beans. Cover; cook 15 to 20 minutes longer.

Makes 8 servings.
https://www.cooksrecipes.com/soup/pecos_red_stew_recipe.html

Sunday’s Chicken Dinner Recipe – Chicken Bourbon

December 22, 2019 at 6:02 AM | Posted in chicken, CooksRecipes, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is a recipe for Chicken Bourbon. Made using Boneless and Skinless Chicken Breast Fillets, Shallots, Pear, Oyster Mushrooms, Bourbon, White Wine, Chicken Broth, Toasted Walnuts, and Seasonings. You can find this recipe along with all the other delicious recipes at the CooksRecipes website. The Cooks site 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

Chicken Bourbon
Chicken BourbonAn elegant chicken breast, shallot, pear and oyster mushroom sauté served with a bourbon-wine pan sauce and garnished with chopped toasted walnuts.

Recipe Ingredients:
4 boneless, skinless chicken breast fillets, about 3 pounds
Salt and freshly ground pepper to taste
2 tablespoons all-purpose flour
2 tablespoons butter
2 tablespoons shallots, minced
1 medium pear, finely chopped
4 cups oyster mushrooms, chopped
2 tablespoons bourbon or whiskey
2 cup dry white wine, such as Chardonnay
1 cup chicken broth
3 tablespoons toasted walnuts, chopped

Cooking Directions:
1 – Lay chicken breasts between sheets of plastic wrap and pound to 1/4-inch thickness, if thin breast fillets were not purchased. Season salt and pepper. Dredge chicken in flour, patting off excess.
2 – In large skillet over medium heat, melt butter. Add chicken and cook until nicely browned on both sides, about 1 minute per side. Remove chicken and set aside until needed.
3 – Reduce heat to low, add shallots and pear, sauté for 2 minutes. Add mushrooms and sauté for 2 minutes.
4 – Add bourbon, Chardonnay and chicken broth, increase heat to high and let sauce boil until slightly thickened and reduced by half, about 5 minutes.
5 – Return chicken to sauce, reduce heat to low and simmer until chicken is firm and cooked through, about 3 minutes. Season salt and pepper to taste.
6 – Place each chicken breast on a plate and divide sauce among them. Sprinkle with walnuts and serve immediately.

Makes 4 servings.
https://www.cooksrecipes.com/chicken/chicken_bourbon_recipe.html

It’s Chili, Chowder, or Stew Saturday – Winter White Chili

December 14, 2019 at 6:02 AM | Posted in chili, 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 Winter White Chili. Made using Lean Ground Pork, Onion, Ground Cumin, Chili Powder, 1 can White Beans, 1 can Corn, 1 can Chicken Broth, and 1 can Diced Green Chiles. Quick and Easy Recipe for some Delicious Winter White Chili. The recipe is from the CooksRecipes website where you’ll find a huge selection of recipes to please all tastes, diets, and cuisines. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Winter White Chili

Warm up with this tasty ground pork chili. Serve with tortilla chips and a green salad on the side.

Recipe Ingredients:
1 pound lean ground pork
1 medium onion, diced
1 teaspoon ground cumin
2 teaspoons chili powder
1 (16-ounce) can white beans, drained
1 (14-ounce) can corn, drained
1 (14.5-ounce) can chicken broth
1 (4-ounce) can diced green chiles

Cooking Directions:
1 – In large saucepan, brown pork with onion, stir in cumin and chili powder; stir. Stir in remaining ingredients; bring to a boil, cover and simmer for 15 to 20 minutes, until heated through and flavors are blended.
Makes 6 servings.
https://www.cooksrecipes.com/soup/winter_white_chili_recipe.html

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