Cornbread Salad

November 19, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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Here’s a recipe for a Cornbread Salad. To make this recipe you’ll be needing Leftover Cornbread, Kidney Beans, Chili, Salsa, Tomato, Cilantro, and Onion. Good recipe to use some of those leftovers! 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/

Cornbread Salad
Don’t let that leftover Thanksgiving cornbread go to waste! Give it a new life with this quick and easy recipe.

Ingredients
Preparation time: 5 minutes
Cooking time: 5 minutes

5 ounces leftover cornbread (about half of a 9-inch round cornbread, or 4 muffins)
1 can (15 ounces) beans (black, kidney, or navy), rinsed and drained
1 cup leftover chili or thick pasta sauce
1 tablespoon prepared salsa
1 small tomato, diced
1/4 cup chopped cilantro, parsley, or celery leaves
1/4 cup chopped onion (white, red, or green)

Directions
Yield: 6 servings
Serving size: 1 cup

1 – Crumble leftover cornbread into bite-size pieces into a medium serving dish or pasta bowl. Combine beans and chili (or pasta sauce) and salsa in a small saucepan over medium heat to reheat for a few minutes. Do not boil. Spoon bean mixture evenly over cornbread pieces. Top with chopped tomato, cilantro, and onion. Serve immediately.

Nutrition Information:
Calories: 209 calories, Carbohydrates: 31 g, Protein: 10 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 12 mg, Sodium: 604 mg, Fiber: 5 g
https://www.diabetesselfmanagement.com/recipes/sides/cornbread-salad/

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Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
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* In-depth articles related to both Type 1 and Type 2 diabetes
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3 Bean Turkey Chili w/ Cheese and Tortilla Rounds

November 18, 2020 at 7:04 PM | Posted in beans, Bush's, chili, leftovers, Sargento's Cheese | Leave a comment
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Today’s Menu: 3 Bean Turkey Chili w/ Cheese and Tortilla Rounds

 

 

For Breakfast this morning I had a cup of Bigelow Decaf Green Tea. 27 degrees out this morning, heavy frost. Sunny, windy, and 49 degrees for the afternoon. After Tea I took Mom to Mejeir, she needed some more books to read. She chooses what she wants and then she goes back out to the car. I don’t like her in a store right now with the increase of virus cases here in Ohio. In fact a 10:00 pm starts tomorrow night for 21 days. Here we go again! People are already hoard buying on almost all items and now stores have put a limit of 2 on all cleaning and paper products. As I said here we go again! For Dinner tonight I prepared some 3 Bean Turkey Chili w/ Cheese and Tortilla Rounds.

 

I made some of my Crock Pot 3 Bean Turkey Chili yesterday. I’ll be freezing 1 1/2 containers. I kept out enough for Dinner tonight. So it’s an easy dish to make tonight. I’ll need to heat up the leftover 3 Bean Turkey Chili, Frank’s Hot Sauce, Daisy Reduced Fat Sour Cream, Sargento Off the Block Sharp Cheddar Cheese, and Mission Tortilla Rounds. When making my Chili I use a Crock Pot and let it simmer all day! To make it I use; 2 – 1 lb. packages of Jennie – O Ground Turkey Breast, many Spices, 1 Packet McCormick Chili Mix, and Frank’s Hot Sauce. To reheat; I just added the Chili to a sauce pan and heated it on low, stirring often until heated through. Set aside until needed.

 

As I said I’m serving the Chili with some Frank’s Hot Sauce, Daisy Reduced Fat Sour Cream, and Sargento Off the Block Sharp Cheddar Cheese. For the Tortilla Chips I’m using Mission Tortilla Rounds.

 

 

 

 

To make it I got a bowl and made a bed of the Tortilla Rounds. Topped with some of the Chili, Hot Sauce, and Cheese. I had the Sour Cream on the side of the Bowl. Fantastic Light Meal. The Mission Tortilla Rounds are excellent Chips! I love using the 3 Bean Chili as many ways as I can, its so delicious! So for Dessert/Snack later a bowl of Breyer’s Carb Smart Vanilla Ice Cream topped with Smucker’s Sugar Free Hot Fudge Chocolate Topping.

 

 

 

 

 

 

3 Bean Turkey Chili

Ingredients
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
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 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.

 

 

Mission Rounds Tortilla Chips
Round up your favorite nacho recipe and get cooking! With our Rounds Tortilla Chips in the original Brown Bag, you’ll find authentic Mexican flavor and a satisfying crispy crunch in every bite. Top these Rounds Tortilla Chips with Mission® dips and salsas or your favorite ingredients and start sharing, or keep them all for yourself.
https://www.missionfoods.com/products/rounds-tortilla-chips/

Wild Idea Buffalo Recipe of the Week – TEXAS RED CHILI

November 18, 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 is – TEXAS RED CHILI. It’s time again for some Texas Red Chili! Made using Wild Idea Buffalo Chuck Roast, mild and medium hot chilies, onions, garlic, spices, and to heat up a bit more cayenne pepper. You can find this recipe and purchase the Wild Idea Buffalo Chuck Roast along with all the other Wild Idea Products at the Wide Idea Buffalo website. So Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

TEXAS RED CHILI
For all of you non-bean chili lovers, this recipe is for you! In addition to the instructions below, I would gather and prep all of the ingredients before starting the process, as I found I needed to stir frequently. To avoid getting the chili too hot, I used a combination of mild and medium hot chilies. You can adjust the heat to your liking with cayenne pepper. I stayed true to the San Antonio recipe, using lots of onions, garlic, spices, and Wild Idea Buffalo Chuck Roast. The preparation was easy and I have to say the end result was pretty darn good! I hope you enjoy it too.

*A personal note on my introduction to Texas style chili can be found below recipe.

Ingredients:

1 – 3 lb. Wild Idea Buffalo Chuck Roast, rinsed, patted dry and cut into 1/4” pieces

4 – tablespoons olive oil

4 – tablespoons butter

1/3 – cup masa/corn flour
2 – tablespoons Mexican oregano

2 – tablespoons cumin

2 – tablespoons Mexican chili powder

Wild Idea Buffalo Chuck Roast

1 – tablespoon salt

1 – teaspoon black pepper

3 – Texas sweet onions, about 7 cups

6 – garlic cloves, diced, about 3 tablespoons

2 – cups organic beef broth

2 – cups water

4 – dried Ancho chilies, stems removed, seeded and coarse chopped

6 – dried medium red chilies, stems removed, seeded and coarse chopped

1 – fresh Serrano chili, stem removed, seeded and finely chopped

1 – tablespoon brown sugar
¼ – cup fresh squeezed lime juice

*optional ½ – teaspoon cayenne pepper

 

Preparation:

1 – Prep ingredients. Spread meat out onto a large baking sheet and sprinkle with the corn flour.

2 – In a large cast iron or heavy pot, over medium high heat, heat pan and add 2 tablespoons each of the butter and olive oil.

3 – Add half of the floured meat to the pan and allow to brown, stirring occasionally, scraping the bottom up to keep browning even. Remove browned meat from pan with a spoon and place on a plate. Repeat this step with the remaining butter, olive oil and meat.

4 – Add the first browned meat back to the pot, along with the seasonings, stirring to incorporate.

5 – Add chopped onions and garlic, again stirring occasionally, scraping up the bottom. Allow the onions and garlic to cook for about 7 minutes.

6 – Add the broth and water to the pot, stirring again as above.

7 – Reduce heat to simmer and cover the pot.

8 – Place all of the diced chilies in a food processor (small ones work best) and chop. After peppers are a bit more chopped, add ½ cup of the pot liquids to the processor and blend again, creating more of a paste.

9 – Add the pepper paste to the pot, stir to incorporate and cover. Allow the chili to simmer for a couple of hours, stirring as above occasionally.

10 – When the meat is tender, add the brown sugar and lime juice. Stir to incorporate, and allow to simmer a few more minutes.

11 – Taste, and adjust seasoning to your taste, adding the cayenne if more heat is needed.

*My introduction to “RED”: On a trip headed south for a little winter quail hunting, we made a stop in San Antonio, at the Pearl restaurant. Listed on the menu was a bowl of “Red”. The waiter proudly informed us that it was real authentic Texas Chili, that it was all meat with no beans, and that the chef had just perfected their recipe. We ordered a cup to share – it was delicious. I was curious about the history of this famous Texas dish, so I did a little research.

As the waiter stated, the recipes I found for Texas chili were bean-less and loaded with onions and chilies. I learned a few other interesting facts including, that the chili pepper was not native to this continent. A Spaniard named Don Juan de Onate first brought chili peppers into New Mexico in 1598. They soon after became a staple throughout the southwest. It was later on around 1723, when Canary Island transplants had settled in San Antonio that the meat dish first became known. It was a replication from their homeland, made with local peppers, onions, garlic, and spices. This became know as a bowl of “Red”. Red chili soon became a favorite of the cowboys on the trail, with the camp cook using beef or buffalo. And, according to Lyndon Baines Johnson, “Chili concocted outside of Texas is usually a weak, apologetic imitation of the real thing.” I’m not so sure about that….
https://wildideabuffalo.com/blogs/recipes/86324929-a-bowl-of-red-texas-style-chili

3 Bean Turkey Chili w/ Cornbread

November 17, 2020 at 7:20 PM | Posted in beans, Bush's, chili, Jennie-O, Jennie-O Turkey Products | 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. 34 degrees to start the day and had a high of 44 degrees and windy out again. After my Tea I did a load of laundry. Then got my Chili in the Slow Cooker and cooking. Then I headed out to Meijer for a few items we needed. Stopped by the ATM and then got gas before heading home. Just did a few things around the house. What a better way than Chili to heat up a cold day! For Dinner tonight its my 3 Bean Turkey Chili w/ Cornbread.

 

 

I love making a batch of my 2 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.

 

 

I prepared the Beans and Ground Turkey last night. 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 in a large plastic container and on into the fridge after it had cooled a bit. Next I opened all 3 cans of Bush Beans into a large bowl and stirred until mixed. Stored them in a bowl and in the fridge also.

 

 

Then this morning I sat the prepared Beans and Turkey out of the fridge to warm up a bit. 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.

Kitchen Closed again!

November 14, 2020 at 7:00 PM | Posted in chili | Leave a comment
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Today’s Menu: Chili

 

 

The Kitchen was closed again today. On the menu tonight is Chili though. My cousin invited us over for Dinner tonight. She had made a big batch of Chili so that was Dinner tonight. She made the Chili with Beef but no Beans. I love Beans in my Chili. But her Chili was excellent! Sorry no pictures tonight. Kitchen reopens tomorrow! Until then Stay Safe and Take Care!

Healthy Chili Recipes

November 11, 2020 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine it’s Healthy Chili Recipes. Find some Delicious and  Healthy Chili Recipes with recipes including Slow-Cooker Turkey Chili with Butternut Squash, Chili con Carne, and Chili-Cheese Nachos. So 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 2020!  http://www.eatingwell.com/

Healthy Chili Recipes
Find healthy, delicious chili recipes including black bean, chicken, turkey, beef and vegetarian chili. Find healthy recipes for your Crock Pot, slow cooker or Instant Pot, or make a classic pot of healthy chili on the stove.

Slow-Cooker Turkey Chili with Butternut Squash
The sweetness of the butternut squash tames the kick from cayenne in this healthy turkey chili, making this easy crock pot chili just right for kids and adults alike, whether for weeknight dinners or tailgating parties. For those who prefer a spicier chili, just pass hot sauce at the table. This chili also freezes well, so save leftovers for hearty and healthy dinners and lunches for weeks to come……………………………

Chili con Carne
This chili con carne with ground beef is a serious crowd-pleaser, whether you’re hosting a football-watching party or just feeding a hungry family. It has a nice, beefy, beany flavor and just enough spice. You’ll be surprised that a chili that comes together in less than an hour has so much flavor. Three types of chile peppers (fresh poblanos, chili powder and chipotles in adobo) add depth and complexity. Poblanos also add some color to the chili–if you can’t find them, you can sub bell peppers of any color, though they won’t add heat. Using lean ground beef makes this chili healthier and also keeps it from being greasy. Be sure to brown the beef well for the best flavor: you want to stir to break up the chunks, but don’t stir too much or the beef won’t sear at all. Serve with cornbread and bowls of sour cream, chopped avocado, tomatoes, scallions, cilantro and hot sauce and let everyone customize their own bowl……………………..

Chili-Cheese Nachos
Make nachos a healthy dinner when you top them with an easy 30-minute chili. Serve this healthy recipe with sliced scallions, avocado, fresh tomatoes and sour cream, if desired……………………

* Click the link below to get all the Healthy Chili Recipes
http://www.eatingwell.com/recipes/18222/main-dishes/chili/

Kitchen Hint of the Day!

November 11, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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What’s the best Bean for making Chili…………………

Kidney beans are a popular choice because they are large enough to stand up to the other ingredients. Black beans and pinto beans are also good options. Avoid small white beans, which can break down and get lost in the mix.

Skyline 3 Way – Chili, Spaghetti, Cheese w/ Side of Oyster Crackers

October 26, 2020 at 6:58 PM | Posted in chili, Sargento's Cheese, Skyline Chili, spaghetti | Leave a comment
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Today’s Menu: Skyline 3 Way – Chili, Spaghetti, Cheese w/ Side of Oyster Crackers

 

 

 

For Breakfast it was a cup of Bigelow Decaf Green Tea. 54 degrees and cloudy out today. I had one of those rough nights last night. Phantom Pains kept me up all night. These were very painful! They let up around 1:00 this afternoon. I am completly spent. So I caught up on sleep and resting the rest of the afternoon. Hopefully better tomorrow. For Dinner tonight I prepared a package of Skyline 3 Way – Chili, Spaghetti, Cheese w/ Side of Oyster Crackers.

 

 

After dealing with Phantom Pains all night I wanted something easy to prepare. So why not some Skyline 3 Way – Chili, Spaghetti, Cheese w/ Side of Oyster Crackers. Nothing says comfort food more than a Skyline 3 Way! As always I used my favorite, the Skyline 3 Way – Chili, Spaghetti. It comes packaged for the microwave, a bit smaller size than what you get at a Skyline but just right for those that want a few lower calories and carbs than the normal size. It comes with Spaghetti topped with Skyline Chili. To prepare it, it couldn’t be easier!

 

 

It comes in a microwavable pouch. Easily prepared – Just shake the pouch. Then tear the corner off to vent while cooking. Place the pouch standing upright in the microwave. Then microwave on high for 2 1/2 minutes. Let stand for 1 minute and it’s ready! And I needed this. I had not had this in a while and as always it really hit the spot!

 

 

Poured the Chili/Spaghetti into a bowl, added a couple of shakes of Frank’s Hot Sauce, topped it with Sargento Reduced Fat Shredded Sharp Cheddar Cheese. I also had a side of Skyline Oyster Crackers. And if you’re having Oyster Crackers, then Frank’s Red Hot Sauce is a must! Just add a few drops on top of the Crackers, it’s the local way to have your Oyster Crackers. For Dessert/Snack later a 100 Calorie Mini Bag of Hanover Pretzels with a Coke Zero to drink. Take Care All and Stay Safe!

 

 

 

 

 

 

 

 


Skyline Chili Spaghetti, 14oz Microwavable Pouch

It’s a great new way to enjoy the original Cincinnati favorite, Skyline Chili with spaghetti!
* Skyline Chili Spaghetti One 14oz Microwavable Pouch
* Convenient for a quick meal.
* Cheese Not Included
* Cincinnati’s Famous Heats in 2 Minutes
https://www.skylinechili.com/grocery/

Jennie – O Turkey Recipe of the Week – Slow Cooker Turkey Chili with Quinoa

October 23, 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 is a Slow Cooker Turkey Chili with Quinoa. Just the name gets the taste buds going! It’s made using JENNIE-O® Lean Ground Turkey, Vegetable Oil, Onion, Bell Pepper, Garlic, Chili Powder, Ground Cumin, Chicken Broth, Diced Tomatoes, White Navy Beans, Salsa, Quinoa, and your toppings. It’s Chili Season! 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/

Slow Cooker Turkey Chili with Quinoa
Turkey chili comes in a range of flavors and spices. This Slow Cooker Turkey Chili with Quinoa is not the exception! All the amazing flavors in classic chili, with a nutritious quinoa addition— this is chili recipe is a must-try!
Total Time 4 Hours 20 Minutes
Serving Size 6 Servings

Ingredients
1 tablespoon vegetable oil
1 (20-ounce) package JENNIE-O® Lean Ground Turkey
1 onion, chopped
1 bell pepper, diced
3 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon ground cumin
3 cups low-sodium chicken broth
2 (14.5-ounce) cans diced tomatoes, undrained
1 (16-ounce) can white navy beans, drained and rinsed
¾ cup salsa
½ cup quinoa (uncooked)
toppings: chopped avocado, lime wedges, plain yogurt, chopped fresh cilantro, if desired

Directions
1) In large saucepan, heat oil over medium heat; add turkey, onion, bell pepper, garlic, chili powder and cumin.

2) Spray skillet with nonstick cooking spray. Preheat skillet over medium-high heat.

3) Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer. Transfer to slow cooker.

4) Add broth, tomatoes, beans, salsa and quinoa to slow cooker.

5) Cover and cook on LOW 4 hours or until chili thickens.

6) Ladle chili into bowls. Serve with desired toppings.
* Always cook to an internal temperature of 165°F

Nutritional Information
Calories 370
Fat 10g
Protein 31g
Cholesterol 70mg
Carbohydrates 40g
Sodium 700mg
Fiber 9g
Saturated Fat 2.5g
Sugars 7g
https://www.jennieo.com/recipes/slow-cooker-turkey-chili-with-quinoa/

Diabetic Dish of the Week – TURKEY CHILI VERDE

September 29, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is a TURKEY CHILI VERDE. The Chili is made using Tomatillos, Vegetable Oil, Green Bell Pepper, White Onions, Jalapeno Pepper, Salt, Pepper, Cilantro, and Flour Tortillas (optional). The Chili is 240 calories and 8 net carbs per serving! Find this 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/

TURKEY CHILI VERDE
Ingredients

1 package (about 1 pound) Honeysuckle White Turkey Breast Tenderloins
1 pound tomatillos
2 tablespoon vegetable oil
1 medium green bell pepper, seeded and chopped
1 medium white onion, chopped
1 jalapeno pepper, seeded and chopped
1 tablespoon minced garlic
Salt and black pepper
1/4 cup chopped cilantro
Optional: Corn or flour tortillas (not included in nutritional information)

Directions

1 – Cut turkey into 1/2-inch cubes.
2 – Remove papery husks from tomatillos; rinse tomatillos in hot water and cut into quarters.
3 – In large nonstick skillet, heat oil over medium heat. Add turkey; cook about 5 minutes or until it turns white.
4 – With slotted spoon, transfer turkey to large saucepan.
5 – Add bell pepper, onion, jalapeno and garlic to same skillet; season with salt and pepper.
6 – Cook about 5 minutes or until vegetables start to soften.
7 – Add vegetables and tomatillos to saucepan with turkey; bring to a simmer. Cover and cook over low heat about 30 minutes or until turkey is tender. If there is too much liquid, uncover and simmer until liquid has cooked down.
8 – Add cilantro; serve with rice, corn or flour tortillas, if desired.

Recipe Yield: Yield: 4 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 240
Fat: 9 grams
Saturated Fat: 1 grams
Fiber: 3 grams
Sodium: 60 milligrams
Cholesterol: 70 milligrams
Protein: 30 grams
Carbohydrates: 11 grams
Sugars: 6 grams
https://diabeticgourmet.com/diabetic-recipes/turkey-chili-verde

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