It’s Chili, Chowder, or Stew Saturday – Chorizo and Potato Stew

April 4, 2020 at 6:02 AM | Posted in CooksRecipes, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday Recipe is a Chorizo and Potato Stew. Made using Pork Chorizo, Chunky Salsa, Water, Diced Tomatoes, Chicken Flavor Bouillon Cube, Diced Potatoes, Frozen Cut Green Beans, and Black Beans. The Stew is on! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Chorizo and Potato Stew
Serve this hearty stew on a cold, blustery day with hot corn muffins spread with honey and a cup of hot cocoa with a cinnamon stick for stirring.

Recipe Ingredients:
12 ounces pork chorizo, cooked, drained and crumbled
1 (16-ounce) jar chunky salsa
1 3/4 cups water
1 (14.5-ounce) can diced tomatoes, undrained
1 MAGGI Chicken Flavor Bouillon Cube
2 cups diced potatoes
2 cups frozen cut green beans, thawed
1 (15-ounce) can black beans, drained and rinsed

Suggested Toppings: sliced green onions, shredded cheddar cheese, NESTLÉ Media Crema or sour cream (optional)

Cooking Directions:
1 – Heat salsa, water, tomatoes and juice and bouillon in medium saucepan over medium-high heat, stirring occasionally, until gently boiling.
2 – Add potatoes. Cover; cook for 15 minutes.
3 – Add chorizo, green beans and black beans. Cook, stirring occasionally, for 10 minutes or until potatoes are tender.
4 – Top with desired toppings.
Makes 6 servings.
https://www.cooksrecipes.com/soup/chorizo_and_potato_stew_recipe.html

It’s Chili, Chowder, or Stew Saturday – Summer’s Best Gazpacho

July 27, 2019 at 6:02 AM | Posted in diabetes, It's Chili Soups or Stews Saturday | 1 Comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Summer’s Best Gazpacho. Easy to prepare and its only 127 calories and 11 net carbs per serving! Made using; Tomato Juice, Diced Tomatoes, Bell Peppers, Cucumber, Chunky Salsa, Olive Oil, Garlic, Avocado, and fresh Cilantro and Basil. The recipe comes from the Diabetes Self Management website and Magazine. You’ll find a fantastic selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! Plus you can subscribe to one of my favorite Magazines, the Diabetes Self Management Magazine. So Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Summer’s Best Gazpacho
Ingredients
3 cups reduced-sodium tomato juice
2 1/2 cups finely diced tomatoes (2 large)
1 cup finely diced yellow or red bell pepper (1 small)
1 cup finely diced unpeeled cucumber
1/2 cup chunky salsa
1 tablespoon olive oil
1 clove garlic, minced
1 ripe avocado, diced
1/4 cup finely chopped fresh cilantro or basil

Directions
1 – Combine tomato juice, tomatoes, bell pepper, cucumber, salsa, oil, and garlic in large bowl; mix well. Cover and chill at least 1 hour or up to 24 hours before serving.

2 – Stir in avocado and cilantro just before serving.

Yield: 6 servings.

Serving size: 1 1/4 cups.

Nutrition Facts Per Serving:
Calories: 127 calories, Carbohydrates: 15 g, Protein: 4 g, Fat: 8 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 444 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/summers-best-gazpacho/

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