Chef Boyardee Chili Mac w/ Baked Crescent Rolls

April 1, 2021 at 7:06 PM | Posted in BEEF, Chef Boyardee, chili, pasta, Pillsbury | Leave a comment
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Today’s Menu: Chef Boyardee Chili Mac w/ Baked Crescent Rolls

 

 

Just a cup of Bigelow Decaf Green Tea for Breakfast. Rolled out to get the papers this morning and the cars and grass areas had snow on them, not a lot but slightly covered. For the day it was 38 degrees, partly cloudy and very windy that took the wind chill to around 33 degrees. Not such a great day for Opening Day here for the Cincinnati Reds. This was the only day that Mom and Dad would let me stay home from school back when I was in Elementary School. They knew how Baseball crazy I was! Opening Day around this area is like a National Holiday. So I had another bad day with my sinuses and sinus headache. If the weather would just stay warm or cold I would be fine but as long as our weather flips back and forth between the 2 my sinuses will continue to be bad. I wanted a hot meal and something easy to prepare. So I settled on Chef Boyardee Chili Mac w/ Baked Crescent Rolls.

 

First time I’ve had this in many of a year. As all Chef Boyardee products it’s easy to prepare and delicious! The Chili Mac is as it describes, Macaroni with Beef in Chili Gravy. To prepare it just empty the contents into saucepan. Heat over medium heat until warm, stirring occasionally. Ready to serve! Plenty of Macaroni along with plenty of Beef. And that Chili Gravy is so good, seasoned just right. There’s 270 calories and 23 net carbs per serving.

 

I also baked a small roll of Pillsbury Crescent Rolls. I just love these, they go great with any meal. For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

 

 

 

 

 

Chef Boyardee Chili Mac – Macaroni with Beef in Chili Gravy

Chef Boyardee Chili Mac is the delicious and convenient meal that families have depended on for generations. Chef Boyardee uses real beef, enriched macaroni pasta, and a robust chili gravy to give Chef Boyardee Chili Mac the classic taste that your family will ask for again and again. Ready to serve in just 90 seconds, Chef Boyardee Chili Mac is the heat-and-eat meal busy families can count on. Chef Boyardee Chili Mac is so easy to prepare, anyone can do it. Just heat and eat. With 9 grams of protein and 270 calories per serving, Chef Boyardee Chili Mac contains 2 servings of beef, pasta, and chili gravy in each 15 oz easy-open can. With no artificial flavors, colors, or preservatives, Chef Boyardee makes a wholesome meal for kids of ALL ages.
Directions
Heating directions: Stove top: Empty contents into saucepan. Heat over medium heat until warm, stirring occasionally. Microwave: Empty contents into microwave-safe container. Cover. Microwave on high 1 minute 30 seconds or until warm. Stir before serving. As all microwave ovens vary, time given is approximate. 1. Lift tab to rim. 2. Pull up and back slowly. Warnings: Contains: Wheat. Caution: Sharp Edges.
https://www.chefboyardee.com/products/other-fun-flavors/chili-mac-can

 

 

 

 

Pillsbury Crescent Rolls
No measuring or mixing required with quick and easy Pillsbury Refrigerated Crescent Roll Dough. Fresh from the oven, every bite will remind you of that home-cooked feeling you love. Golden and buttery crescents are picky eater-approved. Our recipe includes no high fructose corn syrup and no colors from artificial sources.

* CRESCENT ROLLS: Get warm and fresh bread from the oven in about 10 minutes and complete your favorite weeknight meal with Pillsbury Crescents. Picky eater-approved taste!
* QUICK AND EASY: Easy-to-bake dough for golden and warm crescents ready in minutes.
* PRODUCT HIGHLIGHTS: Crescent Rolls are picky-eater approved! Enjoy them as a perfect side or use to make pigs in a blanket, a taco crescent ring, or to top your next pot pie. Everything tastes better in a crescent!
* HOMEMADE TASTE: Fresh from the oven, every bite will remind you of that home-cooked feeling you love.

Instructions: Heat oven to 375°F (or 350°F for dark or nonstick cookie sheet).Unroll dough; separate into 8 triangles. Roll up triangles, starting at wide end. Place on ungreased cookie sheet; curve each into crescent shape. Bake 9 to 12 minutes or until golden brown. For safe opening, point can ends away from you and others. Keep dough refrigerated. Do not freeze or microwave unbaked poppin’ fresh™ dough.
https://www.pillsbury.com/products/crescents

Healthy Cajun and Creole Recipes

March 2, 2021 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Cajun and Creole Recipes. Find some Delicious and Healthy Cajun and Creole Recipes with recipes including Creamy Cajun Chicken Pasta, Slow-Cooker Jambalaya, and Three-Bean Chili. Oh, smell that Cajun Aroma! Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2021! http://www.eatingwell.com/

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

Creamy Cajun Chicken Pasta
This zesty Cajun-style pasta is full of lean chicken, peppers and onions. Serve with sautéed green beans………….

Slow-Cooker Jambalaya
This hearty jambalaya is bursting with chicken, smoked turkey sausage, and shrimp. It takes just 25 minutes to prep in the morning and then your slow cooker will work its magic and deliver a tasty meal at the end of the day……………..

Three-Bean Chili
This rib-sticking bean chili is richly flavored with cumin, chili, paprika, oregano and an assortment of peppers. Use whatever beans you have in your pantry……………..

* Click the link below to get all the Healthy Cajun and Creole Recipes
https://www.eatingwell.com/recipes/19698/cuisines-regions/usa/cajun-creole/

Kitchen Hint of the Day!

February 14, 2021 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Keep a lid on this one……….

No Peeking. Resist the urge to remove the lid and peek at your meal. Opening the slow cooker lets heat and moisture escape, and it slows the cooking process. Once you put the lid on, leave it there until your dish reaches the low end of the recipe’s cooking range.

Leftover 3 Bean Turkey Chili w/ Cornbread

February 10, 2021 at 7:00 PM | Posted in beans, Bush's, cheese, chili, Jennie-O, Jennie-O Turkey Products, Sargento's Cheese | 2 Comments
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Today’s Menu: Leftover 3 Bean Turkey Chili w/ Cornbread

 

To start this morning off I toasted a Thomas Light English Muffin that I topped with I Can’t Believe It’s Not Butter. I also prepared a cup of Bigelow Decaf Green Tea for Breakfast. 25 degrees, snow flurries and cloudy out all day. Possible 1-2 inches of more snow coming in later tonight. Went and picked up Breakfast for Mom and stopped by the Bank for her. Not a lot going today, caught up on everything. And like yesterday, what a better way than Chili to heat up this cold Winter’s day! For Dinner tonight it’s Leftover 3 Bean Turkey Chili w/ Cornbread. We thought one more day of Chili would be great. I’m freezing the rest. I left yesterday’s post below for ingredients and directions. Stay Safe and Enjoy!

 

I love making a batch of my 3 Bean Turkey Chili! To make my Chili I’m using Jennie -O Lean Ground Turkey, 2 – 1lb. packages. The 3 Beans I use are 1 Can (16 oz.) Bush’s Chili Beans (Black Beans), 1 Can (16 oz.) Bush’s Chili Beans ( Kidney Beans), 1 Can (16 oz.) Bush’s Chili Beans (Great Northern Beans) drained and rinsed, Then I mix in 1 Red Onion (medium Chopped or Minced), 1 Jalapeno Pepper (Seeded and Chopped), and 3 Cloves Minced Garlic. For my spices I use 1 Packet McCormick Chili Mix, 2 Cans (6 oz.) Hunt’s Tomato Paste (2 cans),4 Cloves Minced Garlic, 2 tsp Ground Anchio Chile Pepper, 2 tsp Ground Paprika, 1 Tbs. Ground Chile Seasoning, 2 Tbs. Ground Roasted Cumin, 1 tsp Ground Cinnamon, 1 tbsp of Cilantro Leaves and 5 Dashes of Frank’s Hot Sauce or to taste (I usually add a lot more dashes!). What’s good about this recipe you can use your own favorite Spices and make your own tweaks to it.

 

First thing I do is get the Crock Pot out and put in a Glad Crock Pot Liner. The Liners are incredible, just line your Crock Pot with one and spray it with Pam Cooking Spray. Now you are set to go. It makes for one easy clean up, just remove it when done and give the inside of your Crock Pot a quick wipe down and your clean up is done! On with the recipe.

 

To prepare the Turkey, I started by browning the Jennie -O Ground Turkey. Using a large skillet sprayed with Pam Cooking Spray and 1 tablespoon of Extra Virgin Olive Oil. Preheat the skillet on medium heat. When heated I add the Ground Turkey and all the Seasonings and Tomato Paste, stirring often. When the Turkey has browned I put it aside and mixed my Beans. I opened all 3 cans of Bush Beans into a large bowl and stirred until mixed.

 

Next I turned the Slow Cooker on Low, sprayed the cooker liner with Pam Non Stick Spray, and added a 1/2 cup of Water to it. Let heat for about 20 minutes and I added everything to the Crock Pot. I’ll be cooking my Chili for 6 – 7 hours. Then sit back and enjoy the aroma, that usually starts after a couple of hours or so of simmering! I love a thick Chili and this one works! The Jennie – O Ground Turkey combined with all those Beans and Spices is a perfect match. Served it topped with some Sargento Reduced Fat Shredded Sharp Cheddar Cheese and a couple of shakes of Frank’s Red Hot Sauce. I’ll be using the Leftover Chili in a couple of different ways for meals , can’t wait! Chili is even better after sitting in the fridge for a day! The full recipe and list of ingredients is at the end of the post.

 

I also prepared a small Cast Iron Skillet of Cornbread. For the Corn Bread I’m using Martha White White Corn Meal. The Cornbread goes perfect with Chili! Then for Dessert later a Jello Sugar Free Dark Cherry Jello.

 

 

 

 

 

 

 

 

 

3 Bean Turkey Chili

Ingredients
2 – 1 lb. package Jennie – O Extra Lean Ground Turkey Breast
2 Cans (6 oz.) Hunt’s Tomato Paste
1 Can (16 oz.) Bush’s Chili Beans (Red Beans)
1 Can (16 oz.) Bush’s Chili Beans ( Kidney Beans)
1 Can (16 oz.) Bush’s Chili Beans (Great Northern Beans), drained and rinsed
1 Packet McCormick Chili Mix
1/2 Red Onion (medium), Chopped or Minced
1 Jalapeno Pepper, Unseeded and Chopped
4 Cloves Minced Garlic
4 Cloves Minced Garlic
2 Tsps Ground Anchio Chile Pepper
2 Tsps Ground Paprika
1 Tbs. Ground Chile Seasoning
2 Tbs. Ground Roasted Cumin
1 Tsps Ground Cinnamon
1 Tbs of Cilantro Leaves
5 Dashes of Frank’s Hot Sauce or to taste.
1/2 Cup of Water
Shredded Cheese, I like to use Grated Dutch Gouda or Sargento Reduced Fat Shredded Cheddar Cheese (Topping)
Oyster Crackers
Frank’s Hot Sauce or to taste.

Directions:
*Brown Turkey in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Add all remaining spices and ingredients except 1 can of the tomato paste and water.
*ADD to slow cooker and add in the remaining 1 can of tomato paste and 1/2 cup of water.
*COVER with lid. Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).

*Serve in bowl or mug with cheese and oyster crackers, A Tablespoon of fat-free sour cream, Chopped Onions, or serve with some home made cornbread.

3 Bean Turkey Chili w/ Cornbread

February 9, 2021 at 7:14 PM | Posted in beans, Bush's, chili, Jennie-O, Jennie-O Turkey Products, Sargento's Cheese | Leave a comment
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Today’s Menu: 3 Bean Turkey Chili w/ Cornbread

 

 

To start this morning off I prepared a cup of Bigelow Decaf Green Tea for Breakfast. We got our biggest snowfall sine 1992. Some areas have 10 inches. We have about 8-9 inches with more on the way tonight, Wednesday, and the weekend! My neighbor cleared most of our driveway with his snow blower/plow. Then I hit it with the Salt. By 1:00 the driveway was almost cleared and I was able to use the snow shovel to clear the rest out. I’ll salt it again later tonight. It’s a pain to shovel snow from a wheelchair but you have to get things done. What a better way than Chili to heat up this cold Winter’s day! For Dinner tonight it’s my 3 Bean Turkey Chili w/ Cornbread. I prepared the Chili yesterday afternoon. So it was ready to be heated up for Dinner tonight. I’ve left the ingredients and directions below. Take Care All!

 

I love making a batch of my 3 Bean Turkey Chili! To make my Chili I’m using Jennie -O Lean Ground Turkey, 2 – 1lb. packages. The 3 Beans I use are 1 Can (16 oz.) Bush’s Chili Beans (Black Beans), 1 Can (16 oz.) Bush’s Chili Beans ( Kidney Beans), 1 Can (16 oz.) Bush’s Chili Beans (Great Northern Beans) drained and rinsed, Then I mix in 1 Red Onion (medium Chopped or Minced), 1 Jalapeno Pepper (Seeded and Chopped), and 3 Cloves Minced Garlic. For my spices I use 1 Packet McCormick Chili Mix, 2 Cans (6 oz.) Hunt’s Tomato Paste (2 cans),4 Cloves Minced Garlic, 2 tsp Ground Anchio Chile Pepper, 2 tsp Ground Paprika, 1 Tbs. Ground Chile Seasoning, 2 Tbs. Ground Roasted Cumin, 1 tsp Ground Cinnamon, 1 Tbsp of Cilantro Leaves and 5 Dashes of Frank’s Hot Sauce or to taste (I usually add a lot more dashes!). What’s good about this recipe you can use your own favorite Spices and make your own tweaks to it.

 

First thing I do is get the Crock Pot out and put in a Glad Crock Pot Liner. The Liners are incredible, just line your Crock Pot with one and spray it with Pam Cooking Spray. Now you are set to go. It makes for one easy clean up, just remove it when done and give the inside of your Crock Pot a quick wipe down and your clean up is done! On with the recipe.

 

 

To prepare the Turkey, I started by browning the Jennie -O Ground Turkey. Using a large skillet sprayed with Pam Cooking Spray and 1 tablespoon of Extra Virgin Olive Oil. Preheat the skillet on medium heat. When heated I add the Ground Turkey and all the Seasonings and Tomato Paste, stirring often. When the Turkey has browned I put it aside and mixed my Beans. I opened all 3 cans of Bush Beans into a large bowl and stirred until mixed.

 

 

Next I turned the Slow Cooker on Low, sprayed the cooker liner with Pam Non Stick Spray, and added a 1/2 cup of Water to it. Let heat for about 20 minutes and I added everything to the Crock Pot. I’ll be cooking my Chili for 6 – 7 hours. Then sit back and enjoy the aroma, that usually starts after a couple of hours or so of simmering! I love a thick Chili and this one works! The Jennie – O Ground Turkey combined with all those Beans and Spices is a perfect match. Served it topped with some Sargento Reduced Fat Shredded Sharp Cheddar Cheese and a couple of shakes of Frank’s Red Hot Sauce. I’ll be using the Leftover Chili in a couple of different ways for meals , can’t wait! Chili is even better after sitting in the fridge for a day! The full recipe and list of ingredients is at the end of the post.

 

I also prepared a small Cast Iron Skillet of Cornbread. For the Corn Bread I’m using Martha White White Corn Meal. The Cornbread goes perfect with Chili! Then for Dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.

 

 

 

 

 

 

 

 

3 Bean Turkey Chili

Ingredients
2 – 1 lb. package Jennie – O Extra Lean Ground Turkey Breast
2 Cans (6 oz.) Hunt’s Tomato Paste
1 Can (16 oz.) Bush’s Chili Beans (Red Beans)
1 Can (16 oz.) Bush’s Chili Beans ( Kidney Beans)
1 Can (16 oz.) Bush’s Chili Beans (Great Northern Beans), drained and rinsed
1 Packet McCormick Chili Mix
1/2 Red Onion (medium), Chopped or Minced
1 Jalapeno Pepper, Unseeded and Chopped
4 Cloves Minced Garlic
4 Cloves Minced Garlic
2 Tsps Ground Anchio Chile Pepper
2 Tsps Ground Paprika
1 Tbs. Ground Chile Seasoning
2 Tbs. Ground Roasted Cumin
1 Tsps Ground Cinnamon
1 Tbs of Cilantro Leaves
5 Dashes of Frank’s Hot Sauce or to taste.
1/2 Cup of Water
Shredded Cheese, I like to use Grated Dutch Gouda or Sargento Reduced Fat Shredded Cheddar Cheese (Topping)
Oyster Crackers
Frank’s Hot Sauce or to taste.

Directions:
*Brown Turkey in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Add all remaining spices and ingredients except 1 can of the tomato paste and water.
*ADD to slow cooker and add in the remaining 1 can of tomato paste and 1/2 cup of water.
*COVER with lid. Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).

*Serve in bowl or mug with cheese and oyster crackers, A Tablespoon of fat-free sour cream, Chopped Onions, or serve with some home made cornbread.

One of America’s Favorites – Half-Smoke

February 8, 2021 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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A half-smoke is a “local sausage delicacy” found in Washington, D.C., and the surrounding region. Similar to a hot dog, but usually larger, spicier, and with more coarsely-ground meat, the sausage is often half-pork and half-beef, smoked, and served with herbs, onion, and chili sauce.

Halfsmokes from Weenie Beenie

The etymology of “half-smoke” possibly comes from the original half-pork, half-beef composition, the ingredients and smoked method of preparation. Another possible explanation is that the texture and flavor is halfway between smoked sausage and a regular hot dog. Yet another explanation is that it refers to cooks cutting the sausage in half when grilling. Composition of the sausages varies by brand and some brands even make more than one kind. A half-smoke can be half pork, half beef, all beef, or anything in between. It can be steamed instead of smoked. The company thought to be the originator of the sausage, Briggs & Company, was sold by its owner, Raymond Briggs, in 1950 without clarifying the origin of the name. The products sold under the name generally have a genuine or artificial smoke flavoring and coarser texture than a regular hot dog; these are the key features that distinguish them.

The “original” half-smoke is considered to be the sausage distributed by D.C.’s Briggs and Co. meatpackers, originating in around 1950, though Raymond Briggs started selling his half-smokes in about 1930. Eventually, Briggs was sold to another meat distributor, where, by some accounts, the quality of the meat declined.

Numerous hot dog carts in Washington, D.C., sell steamed half-smokes, with those on Constitution Avenue catering to tourists and those on Pennsylvania Avenue and many other hot dog carts throughout the downtown area serving federal employees. Half-smokes are the “official dog” of the Washington Nationals. The most prominent location is often cited as Ben’s Chili Bowl in Washington’s U Street neighborhood, which has long been a center of Black Washington, and was an essential stop for President-elect Barack Obama in 2009.

Another popular location for half-smokes is the Weenie Beenie in South Arlington, Virginia, located near the Washington & Old Dominion Railroad Regional Park trail. Founded in 1950, it pre-dates Ben’s Chili Bowl. Among newer purveyors is Meats & Foods, on Florida Avenue just east of Ben’s Chili Bowl, which makes its own handmade version of the sausage.

Kitchen Hint of the Day!

February 8, 2021 at 6:00 AM | Posted in Kitchen Hints | 2 Comments
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Making Chili……….

Serve your chili – The best bowl of chili is even better when you top it with fresh flavors. Sour cream and shredded cheese are classic, but we also love using pungent green onions, spicy pickled jalapenos, herbaceous cilantro, acidic lime, creamy avocado, oyster crackers or crunchy tortilla chips.

Some other classic options include fresh garlic, roasted bell peppers, and sauteed onions. The vegetables will add a noticeable crunch and pop of color to your recipe. Herbs like cilantro or oregano can also enhance the flavor of the dish. Elevate your chili recipe by adding an extra layer of flavor. And with this cold weather we have what would be better than a big bowl of Homemade Chili!

Omaha Steakhouse Chili

January 23, 2021 at 7:28 PM | Posted in chili, Omaha Steaks, Sargento's Cheese | Leave a comment
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Today’s Menu: Omaha Steakhouse Chili

 

 

For Breakfast I toasted a Thomas English Muffin and topped it with some Smucker’s Sugar Free Blackberry Jam. I also had a cup of Bigelow Decaf Green Tea. One cold morning out there, 17 degrees with a wind chill at 12 degrees! For the day we had a high of 34 degrees and mostly sunny. After Breakfast I wiped the Kitchen down with some Lysol Disinfectant Wipes. Got the counters, cabinets, microwave, stove and fridge. Next it was Pantry and Freezers. Cleaned and straightened both. For Dinner tonight another new Omaha Steak product, Omaha Steakhouse Chili.

 

 

One of the other 1st time items I ordered from Omaha Steaks is their Omaha Steakhouse Chili. As the other Omaha items it comes frozen, packaged in plastic bags you can boil or heat in the microwave. It’s made using Premium Ground Beef, Chili Seasoning, Spices, Black Beans, and Red and Green Peppers.

 

 

I’ll be boiling ours tonight. Another Do Not Thaw item. To prepare it on the Stove Top: In a large Sauce pan bring enough water to a boil in a pot to submerge the Chili Bag. I placed the bag in the water. Reduced heat to medium and let simmer 30 minutes. Removed bag with tongs and cut open corner using scissors. Poured into bowls and served!

 

 

 

 

 

I served it topped with Sargento Reduced Fat Shredded Sharp Cheddar Cheese and a side of Oyster Crackers. I also added a couple of shakes of Frank’s Hot Sauce. I’ve found some Delicious Chili here! Nice Seasonings with plenty of Ground Beef, BlackBeans, and Peppers! If your looking for a Delicious and super quick way to have Chili, look no further! Plus it’s a very easy clean up since all you used a sauce pan and boiled water in it. I’ll purchase more of this, good item for the freezer! For Dessert/Snack later a small bowl of Chex Mix with a Diet Peach Snapple to drink.

 

 

 

 

 

Omaha Steakhouse® Chili
Omaha Steakhouse® Chili is a hearty meal brimming with perfectly seasoned ground beef and loaded with black beans and red and green peppers. It comes portioned in convenient bags you just boil, or heat in the microwave.


* Packed with premium ground beef
* Authentic chili seasoning with black beans, and red and green peppers
* Packaged in convenient bags you can boil or heat in the microwave
* 100% guaranteed delicious

Description
It’s the first thing you notice as you start to ladle the simmering chili into your bowl: the deep, rich aroma of a perfectly cooked steak. “How is that possible? This is chili,” you tell yourself. But this isn’t just any chili – it’s chili created by America’s Original Butcher.

Loaded with ground beef that’s nicely seasoned with chili powder, garlic, salt, and pepper, our chefs then added hearty black beans along with red and green bell peppers to impart a layer of natural sweetness that harmonizes wonderfully with the beef.

One bite and you’ll agree – this is real good, feel-good-food at its finest.

Preparation
Do Not Thaw

Stove-Top: Bring enough water to a boil in a pot to submerge soup bag. Place bag of chili in water. Reduce heat to medium and let simmer 30 minutes. Remove bag with tongs and carefully cut open corner using scissors. Pour into serving bowl and serve.

Microwave (1100-watt): Place unopened bag in microwave. Microwave on defrost for 6-8 minutes. Carefully cut open corner of bag and pour into a microwave safe dish. Microwave on high for 5 minutes. Stir well before serving or until internal temperature reaches 165°F. Stir well before serving.

https://www.omahasteaks.com/product/Omaha-Steakhouse%AE-Chili-00000014598?ITMSUF=XFB&shoptype=PROMOTION&shopsrc=PRMSoups+%26+Stews

STEAK, ROASTED TOMATO AND BEAN CHILI

January 20, 2021 at 6:01 AM | Posted in chili, Diabetic Gourmet Magazine | Leave a comment
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I have a recipe for a STEAK, ROASTED TOMATO AND BEAN CHILI to pass along. To make this Dish you’ll be needing Shoulder Steaks, Vegetable Oil, Green Bell Pepper, Onion, No-Salt Added Roasted Tomato Salsa, Chili Powder, Ground Cumin, 2 Cans No Salt Added Black Beans, and optional Toppings. The dish is 289 calories and 17 net carbs. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2021! https://diabeticgourmet.com/

STEAK, ROASTED TOMATO AND BEAN CHILI

Ingredients

3 pounds Shoulder Steaks, cut 3/4-inch thick
2 tbsp vegetable oil
1 medium green bell pepper, chopped
1 medium onion, chopped
2-1/2 cups no-salt added roasted tomato salsa
1/4 cup chili powder
2 tsp ground cumin
2 cans (15 ounces each) no-salt added black beans, rinsed, drained
Optional Toppings/Additions
Guacamole, chopped fresh cilantro, chopped purple onion, chopped tomato, shredded cheese

Directions

1 – Cut beef steaks into 3/4-inch pieces.
2 – Heat 1 tablespoon oil in stockpot over medium heat until hot. Brown beef in three batches. Set aside.
3 – Add remaining 1 tablespoon oil, bell pepper and onion to same stockpot. Cook and stir 6 to 8 minutes or until vegetables are tender.
4 – Return beef and accumulated juices to stockpot.
5 – Add salsa, chili powder and cumin; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2-1/4 hours or until beef is fork-tender.
6 – Stir in beans; cook, uncovered, 10 to 15 minutes or until beans are heated through, stirring occasionally.
7 – Serve chili in bowls. Garnish with Toppings, as desired.

Recipe Yield: Makes 8 servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 289
Fat: 10 grams
Saturated Fat: 3 grams
Fiber: 6 grams
Sodium: 264 milligrams
Cholesterol: 78 milligrams
Protein: 32 grams
Carbohydrates: 23 grams
https://diabeticgourmet.com/diabetic-recipes/steak-roasted-tomato-and-bean-chili

QUICK AND HEARTY TURKEY CHILI

December 19, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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I have a recipe for a QUICK AND HEARTY TURKEY CHILI. To make the Chili you’ll be needing Honeysuckle White 93/7 Lean Ground Turkey, Extra Virgin Olive Oil, Stewed Tomatoes, Spicy Chili Beans, and Chili Powder. A Quick and Easy way for some Delicious Chili! So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2020! https://diabeticgourmet.com/

QUICK AND HEARTY TURKEY CHILI
Recipe for Quick and Hearty Turkey Chili

Ingredients

1 package (1.2 pounds) Honeysuckle White 93/7 Lean Ground Turkey
1 tablespoon extra virgin olive oil
2 cans (14-1/2 ounce each) chopped stewed tomatoes, undrained
1 can (15 ounce) spicy chili beans
3 teaspoons chili powder

Directions

1 – Heat oil in a large nonstick skillet over medium-high heat.
2 – Crumble and cook turkey until no longer pink, about 5 minutes; drain.
3 – Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer for 5 minutes, stirring occasionally.

Recipe Yield: Servings: 6

NUTRITIONAL INFORMATION PER SERVING:
Calories: 298
Fat: 4 grams
Saturated Fat: 0.3 grams
Fiber: 5 grams
Sodium: 785 milligrams
Cholesterol: 81 milligrams
Protein: 40 grams
Carbohydrates: 20 grams
Sugars: 7.2 grams
https://diabeticgourmet.com/diabetic-recipes/quick-and-hearty-turkey-chili

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