Diabetic Dish of the Week -Hash Brown Casserole with Bacon

January 29, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is -Hash Brown Casserole with Bacon. Made using Frozen Hash Brown Potatoes, Fat Free Sour Cream, Chicken Soup, Shredded Sharp Cheddar Cheese, Green Onions, Bacon, and Spices. It’s off the Diabetes Self Management website. At the Diabetes Self Management site they have a fantastic choice of Diabetic Friendly Recipes, Diabetes Management Tips, Diabetic News, and more! So check it out today. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Hash Brown Casserole with Bacon
Ingredients
1 package (32 ounces) frozen Southern-style hash brown potatoes, thawed
1 container (16 ounces) fat-free sour cream
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
1 1/2 cups (6 ounces) shredded sharp Cheddar cheese
3/4 cup thinly sliced green onions
4 slices bacon, crisp-cooked and crumbled
2 teaspoons hot pepper sauce
1/4 teaspoon garlic salt

Directions
1 – Preheat oven to 350°F. Spray 13×9-inch baking pan with nonstick cooking spray.

2 – Combine potatoes, sour cream, soup, cheese, green onions, bacon, hot pepper sauce, and garlic salt in large bowl. Spoon evenly into prepared dish.

3 – Bake 55 to 60 minutes or until potatoes are tender and cooked through. Stir before serving.

Yield: 12 servings. Serving size: about 3/4 cup per serving.
https://www.diabetesselfmanagement.com/recipes/breakfast/hash-brown-casserole-with-bacon/

One of America’s Favorites – Chicken Soup

January 8, 2018 at 6:20 AM | Posted in One of America's Favorites | 2 Comments
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A classic preparation of chicken noodle soup made with a stewing hen and flavored with thyme and black pepper

What better to have on a cold Winter’s Day than – Chicken Soup!

Chicken soup is a soup made from chicken, simmered in water, usually with various other ingredients. The classic chicken soup consists of a clear chicken broth, often with pieces of chicken or vegetables; common additions are pasta, dumplings, or grains such as rice and barley. Chicken soup has acquired the reputation of a folk remedy for colds and influenza, and in many countries is considered a comfort food.

 

 

 

Variations on the flavor are gained by adding root vegetables such as parsnip, potato, sweet potato and celery root, herbs such as parsley, dill, other vegetables such as zucchini, whole garlic cloves or tomatoes and black pepper. The soup should be brought slowly to a boil and then simmered in a covered pot on a very low flame for one to three hours, adding water if necessary. A clearer broth is achieved by skimming the drops of fat off the top of the soup as it is cooking, first bringing the chicken to boil from a pot of cold water and discarding the water before continuing, or straining it through a strainer or cheesecloth. Saffron or turmeric are sometimes added as a yellow colorant. Then, the chicken can be shredded by hand and stored in the refrigerator until ready for use in the soup.

 

Chicken soup can be a relatively low fat food: fat can be removed by chilling the soup after cooking and skimming the layer of congealed fat from the top. A study determined that “prolonged cooking of a bone in soup increases the calcium content of the soup when cooked at an acidic, but not at a neutral pH”.

 

 

Homemade chicken noodle soup cooking

Strictly speaking, chicken soup, unless qualified, implies that the soup is served as a thin broth, with pieces of meat, and possibly vegetables, and either noodles, rice, barley, or dumplings.

Cream of chicken soup is a thick, creamy, soup made with chicken stock and pieces, combined with milk (or cream) and flour, which might contain vegetable pieces, depending on the recipe.

Several terms are used when referring to chicken soups:

* Chicken broth is the liquid part of chicken soup. Broth can be served as is, or used as stock, or served as soup with noodles. Broth can be milder than stock, does not need to be boiled as long, and can be made with meatier chicken parts.
* Chicken bouillon or bouillon de poulet is the French term for chicken broth.
* Chicken consommé is a more refined chicken broth. It is usually strained to perfect clarity, and reduced to concentrate it.
* Chicken stew is a more substantial dish with a higher ratio of solids to broth. The broth may also be thickened toward a gravy-like consistency with a roux or by adding flour-based dumplings (matzah balls do not have the same thickening effect).
* Chicken stock is a liquid in which chicken bones and vegetables have been simmered for the purpose of serving as an ingredient in more complex dishes. Chicken stock is not usually served as is. Stock can be made with less palatable parts of the chicken, such as feet, necks or bones: the higher bone content in these parts contributes more gelatin to the liquid, making it a better base for sauces. Stock can be reboiled and reused as the basis for a new stock. Bouillon cubes or soup base are often used instead of chicken stock prepared from scratch.

Chicken soup has long been touted as a form of folk medicine to treat symptoms of the common cold and related conditions. In 2000, scientists at the University of Nebraska Medical Center in Omaha studied the effect of chicken soup on the inflammatory response in vitro. They found that some components of the chicken soup inhibit neutrophil migration, which may have an anti-inflammatory effect that could hypothetically lead to temporary ease from symptoms of illness. However, since these results have been obtained from purified cells (and directly applied), the diluted soup in vivo effect is debatable. The New York Times reviewed the University of Nebraska study, among others, in 2007 and concluded that “none of the research is conclusive, and it is not known whether the changes measured in the laboratory really have a meaningful effect on people with cold symptoms.”

It has also been shown that chicken soup contains the Amino acid cysteine, which is very similar to acetylcysteine, which is used by doctors for patients with bronchitis and other respiratory infections to help clear them.

 

Cream of Chicken Soup

In the United States and Canada, chicken soup often has noodles or rice in it, thus giving it its common name of “chicken noodle soup”. The term may have been coined in a commercial for the Campbell Soup Company in the 1930s. The original 21 varieties of Campbell’s condensed soup featured a “chicken soup with noodles”, but when it was advertised on the Amos ‘n’ Andy radio show in the 1930s by a slip of the tongue the soup was referred to as “chicken noodle soup”. Traditionally, American chicken soup was prepared using old hens too tough and stringy to be roasted or cooked for a short time. In modern times, these fowl are difficult to come by, and broiler chickens (young chickens suitable for roasting or broiling) are often used to make soup.

Typically sold as a condensed soup, canned chicken soup, such as Campbell’s Chicken Noodle Soup, is notable for its high sodium content, 890 mg per 1/2 cup serving, giving a 1 1/2 cup bowl of soup about 2,500 mg, a full days allowance in the case of the mainstream brand, Campbell’s. Other condensed chicken soups such as Chicken with Rice or Chicken & Stars Soup produced by Campbell have similar amounts, as do generic versions of the product. Canned chicken soup with much less sodium than the traditional formulation is available, including many varieties produced by Campbell’s, some with at little as 100 mg of sodium. Campbell’s claims production of a chicken noodle soup that will find broad consumer acceptance, in short, that will sell, is very difficult.

 

One of America’s Favorites – Chicken Soup

December 5, 2016 at 6:27 AM | Posted in One of America's Favorites | 2 Comments
Tags: , , , , , , , , , , , , ,
A classic preparation of chicken noodle soup made with a stewing hen and flavored with thyme and black pepper

A classic preparation of chicken noodle soup made with a stewing hen and flavored with thyme and black pepper

Chicken soup is a soup made from chicken, simmered in water, usually with various other ingredients. The classic chicken soup consists of a clear chicken broth, often with pieces of chicken or vegetables; common additions are pasta, dumplings, or grains such as rice and barley. Chicken soup has acquired the reputation of a folk remedy for colds and influenza, and in many countries is considered a comfort food.

 

 

 

 
Variations on the flavor are gained by adding root vegetables such as parsnip, potato, sweet potato and celery root, herbs such as parsley, dill, other vegetables such as zucchini, whole garlic cloves or tomatoes and black pepper. The soup should be brought slowly to a boil and then simmered in a covered pot on a very low flame for one to three hours, adding water if necessary. A clearer broth is achieved by skimming the drops of fat off the top of the soup as it is cooking, first bringing the chicken to boil from a pot of cold water and discarding the water before continuing, or straining it through a strainer or cheesecloth. Saffron or turmeric are sometimes added as a yellow colorant. Then, the chicken can be shredded by hand and stored in the refrigerator until ready for use in the soup.

 

 
Chicken soup can be a relatively low fat food: fat can be removed by chilling the soup after cooking and skimming the layer of congealed fat from the top. A study determined that “prolonged cooking of a bone in soup increases the calcium content of the soup when cooked at an acidic, but not at a neutral pH”.

 

 
Several terms are used when referring to chicken soups:

Homemade chicken noodle soup

Homemade chicken noodle soup

* Chicken stock is a liquid in which chicken bones and vegetables have been simmered for the purpose of serving as an ingredient in more complex dishes. Chicken stock is not usually served as is. Stock can be made with less palatable parts of the chicken, such as feet, necks or bones: the higher bone content in these parts contributes more gelatin to the liquid, making it a better base for sauces. Stock can be reboiled and reused as the basis for a new stock. Bouillon cubes or soup base are often used instead of chicken stock prepared from scratch.
* Chicken broth is the liquid part of chicken soup. Broth can be served as is, or used as stock, or served as soup with noodles. Broth can be milder than stock, does not need to be boiled as long, and can be made with meatier chicken parts.
* Chicken bouillon or bouillon de poulet is the French term for chicken broth.
* Chicken consommé is a more refined chicken broth. It is usually strained to perfect clarity, and reduced to concentrate it.
* Chicken stew is a more substantial dish with a higher ratio of solids to broth. The broth may also be thickened toward a gravy-like consistency with a roux or by adding flour-based dumplings (matzah balls do not have the same thickening effect).
* While any soup in which chicken has been simmered or with a chicken stock base is, strictly speaking, a chicken soup, chicken soup, unless qualified, implies that the soup is served as a thin broth, possibly with pieces of meat, vegetables, noodles, rice or dumplings.
* Cream of Chicken Soup is a thick, creamy soup made with chicken stock and pieces combined with milk and/or cream and flour which may or may not contain vegetable pieces, depending on the recipe.

 
Chicken soup has long been touted as a form of folk medicine to treat symptoms of the common cold and related conditions. In 2000, scientists at the University of Nebraska Medical Center in Omaha studied the effect of chicken soup on the inflammatory response in vitro. They found that some components of the chicken soup inhibit neutrophil migration, which may have an anti-inflammatory effect that could hypothetically lead to temporary ease from symptoms of illness. However, since these results have been obtained from purified cells (and directly applied), the diluted soup in vivo effect is debatable. The New York Times reviewed the University of Nebraska study, among others, in 2007 and concluded that “none of the research is conclusive, and it is not known whether the changes measured in the laboratory really have a meaningful effect on people with cold symptoms.”

It has also been shown that chicken soup contains the Amino acid cysteine, which is very similar to acetylcysteine, which is used by doctors for patients with bronchitis and other respiratory infections to help clear them.

 

 

 

Cream of Chicken Soup

Cream of Chicken Soup

Chicken noodle soup is also known as “Jewish penicillin”, either as ersatz penicillin, or as alternative to penicillin. In the United States and Canada, chicken soup often has noodles or rice in it, thus giving it its common name of “chicken noodle soup.” The term may have been coined in a commercial for the Campbell Soup Company in the 1930s. The original 21 varieties of Campbell’s condensed soup featured a “chicken soup with noodles”, but when it was advertised on the Amos ‘n’ Andy radio show in the 1930s by a slip of the tongue the soup was referred to as “chicken noodle soup”. Traditionally, American chicken soup was prepared using old hens too tough and stringy to be roasted or cooked for a short time. In modern times, these fowl are difficult to come by, and broiler chickens (young chickens suitable for roasting or broiling) are often used to make soup.

 

 

 

Canned chicken soup
Typically sold as a condensed soup, canned chicken soup such as Campbell’s Chicken Noodle Soup is notable for its high sodium content, 890 mg per 1/2 cup serving, giving a 1 1/2 cup bowl of soup about 2,500 mg, a full days allowance in the case of the mainstream brand, Campbell’s. Other condensed chicken soups such as Chicken with Rice or Chicken & Stars Soup produced by Campbell have similar amounts, as do generic versions of the product. Canned chicken soup with much less sodium than the traditional formulation is available, including many varieties produced by Campbell’s, some with at little as 100 mg of sodium. Campbell’s claims production of a chicken noodle soup that will find broad consumer acceptance, in short, that will sell, is very difficult.

 

 

 

 

 

Slow Cooker Salisbury Steak

September 17, 2016 at 4:55 AM | Posted in BEEF | Leave a comment
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Passing along a Slow Cooker Salisbury Steak recipe to everyone, Enjoy!

 
Slow Cooker Salisbury Steak
Ingredients
2 pounds lean ground beef, 90/10 or better
1 (1 ounce) envelope Lipton dry onion soup mix
1/2 cup Progresso Italian seasoned bread crumbs
1/4 cup 2% milk
1/4 cup all-purpose flour
2 tablespoons vegetable oil
2 (10.75 ounce) cans condensed low sodium cream of chicken soup
1 (1 ounce) packet dry au jus mix
3/4 cup water

 
Directions
1 – In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. Shape into 8 patties.
2 – Heat the oil in a large skillet over medium-high heat. Dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. Place browned patties into the slow cooker stacking alternately like a pyramid. In a medium bowl, mix together the cream of chicken soup, au jus mix, and water. Pour over the meat. Cook on the Low setting for 4 or 5 hours, until ground beef is well done.

Low-Calorie Hearty Soup Recipes

March 3, 2016 at 6:28 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website it’s Low-Calorie Hearty Soup Recipes. Delicious home made soups that will help slim you down! Find them all on the EatingWell website. http://www.eatingwell.com/

 
Low-Calorie Hearty Soup Recipes

Satisfying soups to help you slim down.EatingWell2
Soup is a great food that helps fill you up on fewer calories when you’re trying to lose weight. Using ingredients like lentils, chicken, quinoa and spinach, you can enjoy soup as your main meal and be satisfied. Try our recipes for Creamy Green Chile Chicken Soup, Mushroom-Beef Noodle Soup and Vegetarian Tortilla Soup for your next meal.

 

 

Chickpea, Chorizo & Spinach Soup
Chorizo lends this Mediterranean-inspired spinach soup recipe a smoky paprika flavor, and since the chorizo is sautéed first, much of the fat is drained away. Be sure to buy dry-cured, salami-style Spanish chorizo, not soft, Mexican-style sausage by the same name…..

 
Quinoa Mushroom Soup
A bit reminiscent of old-fashioned mushroom-barley soup, this vegetarian quinoa mushroom soup recipe gets a modern update with nutrient-packed quinoa. A mix of fresh mushrooms and dried porcini boosts the savory flavor. Serve with whole-wheat dinner rolls……

 
Creamy Green Chile Chicken Soup
Here’s a favorite Southwestern chicken soup recipe featuring the exquisite New Mexican green chile (but poblano peppers work well too). Traditional versions of this creamy green chile chicken soup recipe are made with heavy cream or half-and-half, but our recipe for this healthy chicken soup is made creamy with thickened low-fat milk…..

 

 

* Click the link below to get all the Low-Calorie Hearty Soup Recipes
http://www.eatingwell.com/recipes_menus/recipe_slideshows/low_calorie_hearty_soup_recipes

26 Hearty Chicken Soups for the Mind, Body, and Soul

January 26, 2014 at 9:47 AM | Posted in Delish, soup | Leave a comment
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26 Hearty Chicken Soups for the Mind, Body, and Soul from the Delish web site! The link to all of them is at the bottom of the post, Enjoy!

 

 

26 Hearty Chicken Soups for the Mind, Body, and SoulDelish
Chicken soup is miraculous stuff. Whether you’re fixing a pot for sick-day comfort or for warmth after being out in the cold, each of these variations is completely slurp-worthy.

 
Chicken Potpie Soup

This comforting classic never loses its luster, especially when it’s spun into a soup, with chicken thighs, green beans, leek, carrots, celery, and parsnip in a thyme-infused chicken broth, served with puff pastry rectangles…..

 

 

Chicken Noodle Soup

Wide noodles, chunky pieces of skin-on breast meat, and a garnish of fresh dill and sweet caramelized leeks update this classic comfort food. Use already-made roast chicken in this soup…..

 

 

* Click the link below to get all the recipes *
http://www.delish.com/recipes/cooking-recipes/chicken-soup-recipes?src=nl&mag=del#slide-1

What to do With – Leftover Turkey and Vegetable Side Dishes

November 11, 2013 at 10:13 AM | Posted in leftovers, turkey, vegetables | 2 Comments
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Lots of Turkey and mixed vegetables leftover from one of the Holiday Feasts? No problem, use them for a Turkey Pot Pie. The good thing is it can also be prepared in advance and frozen once made and baked later. Thank you Mom for this one!

 

Turkey Pot Pie
INGREDIENTS:
1 Pillsbury recipe pastry for a 9 inch double crust
pie
2 cups cubed leftover cooked turkey
2 cups leftover mixed vegetables
2 tablespoons chopped onion
1 (10.75 ounce) can condensed cream
of chicken soup
1/2 cup 2% milk
DIRECTIONS:
1. Preheat oven to 400 degrees F. Line bottom of pie pan with crust. In a skillet saute the chopped onion until slightly soft and set aside.
2. Mix together the turkey or chicken, mixed vegetables, onion, soup and milk. Pour into pie crust, cover with top crust and crimp edges.
3. Poke holes in top crust and bake for 40 to 50 minutes.

 

Healthy & Delicious!

October 12, 2013 at 8:17 AM | Posted in diabetes, Eating Well | 1 Comment
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It’s all about the Healthy Fall Comfort Foods and it’s all from Diabetic Living On Line web site! I left the link to get it all at the bottom of the post.

 

Eating Well
Healthy & Delicious!
As the weather cools down, think warm and cozy with our delicious soups and healthy comfort foods. Our favorite fall recipes include sweet potato dishes, apple-studded treats, and more!

 

Soups & Stews
Whether you’re the chicken noodle type or a beef stew fan, these flavorful soup and stew recipes will hit the spot — without adding extra carbs and calories to your diabetic meal plan.

 

Southwest Steak and Potato Soup
Because salsa is the key to the sensational flavors in this soup, you can create your own “house” version by using your favorite salsa…..

 
Cream of Chicken and Rice Florentine
Bring new life to chicken breasts with this creamy, comforting soup. Onions, mushrooms, carrots, and garlic give grand flavor to the soup, while the chicken packs a protein punch. Plus, you’ll enjoy the nutritional benefits of vitamin C, calcium, and iron…..

 
* Click the link below to get all the Fall tips and recipes

 
http://www.diabeticlivingonline.com/diabetic-recipes/soup/soups-stews?page=2&sssdmh=dm17.694967&esrc=nwdlo100113

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