Soup Special of the Day……Pumpkin Chili Mexicana

September 23, 2018 at 5:02 AM | Posted in chili, CooksRecipes, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is, Pumpkin Chili Mexicana. Want a recipe that just screams that Fall is coming, here it is! Made using Pumpkin, Onion, Chile Peppers, Ground Turkey, and Kidney Beans. Just another delicious and healthy recipe from the CooksRecipes website. Check the Cooks site out for all their many recipes. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Pumpkin Chili Mexicana
Pumpkin lends color, nutrients and substance to this creamy chili Mexicana. Onion, chile peppers, ground turkey and kidney beans seasoned with cumin and chili powder make a zesty and flavorful dish.

Recipe Ingredients:
2 tablespoons vegetable oil
1/2 cup chopped onion
1 cup chopped red bell pepper
1 clove garlic, finely chopped
1 pound ground turkey or chicken
2 (14.5-ounce) cans diced tomatoes, undrained
1 (15-ounce) can LIBBY’S® 100% Pure Pumpkin
1 (15-ounce) can tomato sauce
1 (15.25-ounce) can kidney beans, drained
1 (4-ounce) can diced green chiles
1/2 cup whole kernel corn
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper

Cooking Directions:
1 – Heat vegetable oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring frequently, for 5 to 7 minutes or until tender. Add turkey; cook until browned. Drain.
2 – Add tomatoes with juice, pumpkin, tomato sauce, beans, chiles, corn, chili powder, cumin, salt and pepper. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, for 30 minutes.
Makes 4 servings.
https://www.cooksrecipes.com/soup/pumpkin_chili_mexicana_recipe.html

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Clean-Eating Recipes

August 28, 2018 at 5:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Clean-Eating Recipes. Delicious and Clean-Eating Recipes like; Zucchini Lasagna Rolls, Beef and Bean Chile Verde, and Chicken with Lemon-Caper Pan Sauce. Find these delicious and healthy recipes plus alo more at the EatingWell website. Plus don’t forget to subscribe to the EatingWell Magazine. Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Clean-Eating Recipes
Find healthy, delicious clean eating recipes including breakfast, dinner, snack and kids’ recipes. Healthier Recipes, from the food and nutrition experts at EatingWell. Our clean-eating recipes are made with real, whole foods and limit processed foods and refined grains. Plus, they are lower in sodium, sugar and calories.

Zucchini Lasagna Rolls
Give lasagna rolls a healthy low-carb makeover with this easy recipe that subs in thinly sliced zucchini for lasagna noodles. Finish off this cheesy vegetarian casserole with a crispy breadcrumb topping made from almonds to keep it gluten-free………………

Beef and Bean Chile Verde
Chile Verde, usually a slow-cooked stew of pork, jalapeños and tomatillos, becomes an easy weeknight meal with quick-cooking ground beef and store-bought green salsa. Make it a Meal: Serve with fresh cilantro, red onion and Monterey Jack. Add cornbread on the side and your favorite hot sauce…………..

Chicken with Lemon-Caper Pan Sauce
A quick sauce made with leeks, lemon and capers gives this chicken breast recipe bright Italian flavor. Serve with farro or capellini, steamed broccoli and a glass of crisp pinot grigio. Save the unused chicken tenders in an airtight container in your freezer for up to 3 months. Once you have enough, thaw them out for another use…………….

* Click the link below to get all the Clean-Eating Recipes
http://www.eatingwell.com/recipes/17896/lifestyle-diets/clean-eating/

3 Bean Turkey Chili w/ Johnny Cakes

August 27, 2018 at 5:28 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/ Johnny Cakes

 

 

To start my morning off I Poached an Egg and served it on a toasted Thomas Light 100% Whole Grain English Muffin. Also had a cup of Bigelow Decaf Green Tea. Partly cloudy, humid, and a high of 97 degrees outside today.
Long day on the phone with my Supplement insurance, Anthem Blue Cross. I’ve had my policy since around 2004, I became disabled in 2001. I had always made my payments but for the last 2 years I have to call my payment in because for some reason they couldn’t take it out automatically. Well now I get a letter that I owe them $7,600 dollars because they said they increased my rates in 2017 because I’m disabled! I was never informed of this increase or I would have canceled my policy. Now they want $854 a month for a Supplement Policy!! And I owe them back pay to cover the new rate since early 2017! I’m not happy right now. And it’s still unresolved! NOT HAPPY! I’ll let you know how it turns out. So for Dinner tonight its 3 Bean Turkey Chili along with some Johnny Cakes.

 

I had the 3 Bean Chili in the freezer. So I sat a container of it in the fridge overnight to thaw. The Chili freezes and reheats so easy. I’ll have to make some more, it’s my last container! To reheat the Chili; I’ll use a small sauce pan, spray it with Pam Non Stick Cooking Spray, add the Chili to the pan, and heat slowly on medium low heat until heated through. The Chili is just as good as it was when it was made! To go with the Chili I made some Johnny Cakes. I love the combination of Chili and Cornbread! I’ve left the original post which gives the ingredients and directions on making the Chili. For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

When I prepare my Chili I prepare the Ground Turkey and mix the Beans the night before. So the morning I’m making it everything is ready! I had the Crock Pot set up also. To make the Chili I’m using Jennie -O Lean Extra Lean Ground Turkey Breast. 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 a 1/2 a 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), 1/2 Tsp Ground Chipotle Chili Pepper (McCormick), 2 Tbs. Ground Roasted Cumin (McCormick), 2 tbsp Ground Cinnamon (McCormick), 1 Tbs of Cilantro Leaves (McCormick), 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 and it turns out delicious.

 

The 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.

 

 

 

 

The Beans and Ground Turkey were prepared last night. I started by opening all 3 cans of Bush Beans into a large bowl and stirred until mixed. Then in the morning, I added the Beans to Crock Pot. 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. Then this morning I added everything to the Crock Pot. Throw in a 1/2 cup of Water, stirred twice, and put the lid on the Crock Pot and set on low for 5-6 hours.

 

Then sit back and enjoy the aroma, that usually starts after an hour 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. Also a side of Johnny Cakes, recipe below.

 

 

 

 

To prepare the Johnny Cakes (I love these…) all you’ll need is: Pam w/ Olive Oil Non – Stick Spray, 1/4 cup Extra Light Virgin Olive Oil, 1 3/4 cups Low Fat Buttermilk, and 2 cups Martha White Self Rising Enriched White Corn Meal Mix. Just mix all your ingredients in a large bowl. Spray your Pam on a Flat Top Griddle or large Skillet and preheat on medium low, I use the Flat Top Griddle. When the Griddle is heated add your batter. You can make the Cakes any size you want from half-dollar size to regular pancake size cakes. After the bottom side turns golden brown flip over and let the other side get golden brown. I love the combination of Chili and Cornbread!

 

 

 

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
1/2 Tsp Ground Cocoa Chili Blend (McCormick)
1/2 Tsp Ground Chipotle Chili Pepper (McCormick)
2 Tbs. Ground Roasted Cumin
2 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.

Kitchen Hint of the Day!

June 11, 2018 at 5:00 AM | Posted in Kitchen Hints | Leave a comment
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Beer and Chili……….

You can marinate meat for your chili in beer. It’s a great tenderizer for tough, inexpensive cuts of beef, and it will great flavor. All you need to do is soak the meat for an hour before cooking, or marinate overnight in the refrigerator. Enjoy that Chili!

Healthy Recipes For Two

June 10, 2018 at 5:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its – Healthy Recipes For Two. Delicious and Healthy Recipes For Two like; Sweet Potato and Black Bean Chili for Two, Tortilla Pepperoni Pizza, and Filet Mignon for Two with Sweet Potato Mash. Find this Recipes and more all at the EatingWell website. Plus don’t forget you subscribe to one of my favorite Cooking Magazines, the EatingWell Magazine while there also. So Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Healthy Recipes For Two
Find healthy, delicious recipes for two. Healthier recipes, from the food and nutrition experts at EatingWell.

Sweet Potato and Black Bean Chili for Two
This satisfying vegetarian chili for two is studded with black beans and sweet potatoes. Serve with some warmed corn tortillas and tossed salad with orange segments and avocado……

Tortilla Pepperoni Pizza
This easy pizza takes only 15 minutes from start to finish and uses simple ingredients you could find in your pantry. Tomato paste adds flavor without sogging out the crust. Skip the pepperoni for a vegetarian-friendly version, or add your own favorite toppings……

Filet Mignon for Two with Sweet Potato Mash
A small quantity of compound butter, seasoned with garlic and herbs, makes a simple but delicious finish for a tender steak. We have rounded out this colorful healthy meal with roasted broccolini and mashed sweet potato—the perfect impressive yet easy dinner for date night-in………..

* Click the link below to get all the Healthy Recipes For Two
http://www.eatingwell.com/recipes/18262/cooking-methods-styles/recipes-for-two/

Kitchen Hint of the Day!

June 8, 2018 at 5:00 AM | Posted in Kitchen Hints | Leave a comment
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Stew……………..

The perfect leftover meal, stews are usually best prepared a day in advance to allow the flavors to blend. This works great for when making chili also.

Meanwhile back at the SayersBrook Bison Ranch…Bison Chili and Stew (Sampler Pack #6)

May 26, 2018 at 5:02 AM | Posted in SayersBrook Ranch | Leave a comment
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This week from the SayersBrook Bison Ranch website (http://www.sayersbrook.com/) it’s a Bison Chili and Stew (Sampler Pack #6). With this Sample Pack you’ll get both the great-tasting Gourmet Bison Chili and Stew Samplers. They come frozen so all you do is heat them up when you’re ready! This is just one of the Heat n’ Eat items you can find at the SayersBrook site. You can choose from items like; Bison, Elk, Wild Boar, Rabbit, Ostrich, and more! So check it out now and fire up that grill! Enjoy and Eat Healthy in 2018! http://www.sayersbrook.com/

 

Bison Chili and Stew (Sampler Pack #6)
Great-Tasting gourmet bison chili and stew samplers. They’re great tender chunks of bison meat make our stews and chili wholesome, hearty and delicious.
Keep them handy in your freezer. Pop them in the oven for a healthy dinner.
They make great gifts. Just make your order online. Shipped to your door, throughout the USA.

http://www.sayersbrook.com/bison-chili-and-stew-sampler-pack-6/

 

 


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info@sayersbrook.com
http://www.sayersbrook.com/

One of America’s Favorites – Cheese Fries

May 21, 2018 at 5:02 AM | Posted in One of America's Favorites | Leave a comment
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Cheese fries

Cheese fries or cheesy chips (latter British English) are an American fast-food dish, consisting of french fries covered in cheese with the possible addition of various other toppings. Cheese fries are generally served as a lunch- or dinner-time meal. They can be found in fast-food locations, diners, and grills all across the United States, as well as the rest of the world.

The dish originated in the United States, although its exact birthplace is still widely disputed. Cheese fries have been said to grow in popularity in the United States after canned cheese products such as Cheez Whiz hit the U.S. markets in 1952. Don A. Jenkins is said to have invented a variation of the cheese fry (the chili cheese fry), at the age of 16, in Tomball, Texas. Another report claims that a young fry cook named Austin Ruse was the first to serve this dish while working at Dairy Queen in St. Charles, MO.

A common method of making cheese fries involves pouring melted cheese onto a plate of fries:

1 – Place uncooked french fries (cut or frozen) onto a greased baking pan
2 – Bake at 450°F for about 15 minutes (or until golden brown)
3 – In a separate bowl, mix melted cheese with preferred spices, meats, or vegetables
4 – Once french fries are out of the oven, pour the melted cheese onto the fries

Throughout the Southwest US, cheese fries are often covered in melted cheddar cheese, bacon bits, jalapeño slices, and chives, and served with ranch dressing. Alternately, they are also served as carne asada fries. In Philadelphia, pizza fries are topped with melted mozzarella and served with pizza sauce on the side, while “mega fries” are topped with cheddar (or sometimes Cheez Whiz) and mozzarella cheese and bacon. Usually served with a side of ranch dressing. In New York City, Long Island, and New Jersey, they are covered with American, mozzarella, or Swiss cheese, then melted. In New Jersey and certain New York City diners, Disco Fries are served with mozzarella and brown gravy. In other parts of the US, nacho cheese is often used, especially in snack stand-type settings.

Chili cheese fries

Chili cheese fries are topped with chili con carne. The cheese is usually either American or cheddar. In Cincinnati, Ohio, they use their own Cincinnati chili for their chili cheese fries at the local chili restaurants. In New

Mexico, they use New Mexican chile for their chili cheese fries, often adding chopped lettuce, tomato, and olives as garnish.

In Ireland, a variation called “taco fries” consists of fresh cut chips covered in sub sauce and shredded cheddar. Piled on top of the cheese are ground beef, tomato, peppers, onions, and various seasonings. In Bulgaria, a common side dish offered in most restaurants consists of French fries, topped with grated or crumbled sirene. In the Netherlands a dish named ‘kapsalon’ is served as fast food. This consist of fries covered with cheese, salad, and shawarma or doner kebab. It is often consumed with large amounts of garlic sauce or chili sauce.

Animal Fries’ consisting of cheese, grilled onions, and spread on a regular order of fries at In-N-Out Burger, part of their “secret” menu

In the United Kingdom, chips and cheese are often served in pubs. Preparation includes the pouring of cheddar sauce over chips or sprinkling cheddar over chips and then putting the dish under a grill. A variation adds beef gravy on top.

 

Diabetic Dish of the Week – TOMATILLO TURKEY CHILI

April 17, 2018 at 5:02 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 TOMATILLO TURKEY CHILI. Made using 1 lb. lean ground turkey meat, Jennie – O Extra Lean Ground Turkey Breast would be perfect! Onions, Bell Peppers, Jalapeno Peppers, Tomatillos, and Yogurt are just some of the other ingredients you’ll be using to prepare this healthy and delicious dish! The recipe is off the Diabetic Gourmet Magazine website which has a huge selection of Diabetic Friendly Recipes along with Diabetic News and Diabetes Management Tips. So check it out today. Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

TOMATILLO TURKEY CHILI
Ingredients

1 Tbsp. canola oil
1 cup chopped onion
2 medium green bell peppers, seeded and chopped
1 large red, orange or yellow bell pepper, seeded and chopped
1 lb. lean ground turkey meat
4 cloves garlic, minced
1-2 fresh Fresno or jalapeno peppers, seeded and finely sliced
1 Tbsp. coriander
1 Tbsp. oregano
1 tsp. chili powder, or to taste
1 tsp. cumin
Salt and freshly ground black pepper
2 cups diced tomatillos or 2 (11 oz.) cans
1 cup frozen yellow corn
1 (15 oz.) can no salt added pinto beans, rinsed and drained
2 cups low-fat, reduced-sodium chicken broth
1/3 cup finely chopped cilantro
1/3 cup chopped green onions
Lime wedges for garnish
1/2 cup non-fat, plain, Greek yogurt, optional

Directions

Quick cooking directions

In large pot, heat oil over medium-high heat. Add onion and bell peppers and saute until onion is translucent, about 5 minutes. Add turkey and saute until meat begins to brown, about 5 minutes. Stir in garlic, Fresno or jalapeno peppers, coriander, oregano, chili powder and cumin. Salt and pepper to taste. Saute 2 minutes, stirring often.
Add tomatillos, corn, beans and broth. Reduce heat, cover and simmer for a minimum of 20 minutes, stirring occasionally.
Divide chili among six serving bowls. Garnish with cilantro, green onions, lime wedges and yogurt, optional.
Slow cooking directions

In medium skillet, heat oil over medium-high heat. Saute onion and turkey until turkey almost cooked through, but still slightly pink, about 5 minutes.
In slow cooker, add turkey-onion mixture and remaining ingredients except cilantro, green onions, lime and yogurt. Stir until combined. Cook on low for 6 hours or on high for 4 hours, stirring occasionally.
Divide chili among six serving bowls. Garnish with cilantro, green onions, lime wedges and yogurt, optional.

Recipe Yield: Makes 6 servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 256
Fat: 9 grams
Saturated Fat: 2 grams
Fiber: 8 grams
Sodium: 75 milligrams
Protein: 19 grams
Carbohydrates: 29 grams
https://diabeticgourmet.com/diabetic-recipes/tomatillo-turkey-chili

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

April 13, 2018 at 5:30 PM | Posted in Sargento's Cheese, Skyline Chili | Leave a comment
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Today’s Menu: Skyline 3 Way – Chili, Spaghetti, Cheese w/ Side of Oyster Crackers

 

 

To start my day off I Scrambled a couple of Eggs, topped it with Sargento Reduced Fat Shredded Sharp Cheddar Cheese, toasted a Healthy Life Whole Grain English Muffin, and had my morning cup of Decaf Green Tea. Beautiful outside, sunny and 801 degrees but very windy. Long day today. I had to take Mom to 3 different places to get needed paper work for my Dad’s Medicaid started. It’s a lot of work to get it approved. Then about 1:00 this afternoon the center where Dad is at called and asked if we could come over. He was yelling and ranting out of control. We finally got him settled down. Really didn’t feel like cooking after all that so I prepared some Skyline 3 Way – Chili, Spaghetti, Cheese w/ Side of Oyster Crackers.

 

I wanted a hot good meal without a lot of effort, plus I’m always in the mood for 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 still watching calories and carbs. It comes with Spaghetti topped with Skyline Chili. To prepare it, it couldn’t be easier!

 

 

It now comes in a microwavable pouch instead of microwavable bowl. 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!

 

 

 

 

Poured the Chili into a bowl, added a couple of shakes of Fran’s Hot Sauce, topped it with Sargento Reduced Fa 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 bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

 

 

 

 

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
* Cheese Not Included
* Cincinnati’s Famous Heats in 2 Minutes
* Also Can be Prepared on Stove top

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