Appetizer of the Week – Mexi Beef and Bean Dip

August 7, 2021 at 6:02 AM | Posted in Appetizers, Apple of the Week, CooksRecipes | Leave a comment
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This week’s Appetizer of the Week is a Mexi Beef and Bean Dip. To make this week’s recipe you’ll be needing Ground Beef, Chunky Salsa, Refried Beans, Shredded Cheddar Cheese, Tomato, Sliced Olives, Green Onions, Sour Cream, and Tortilla Chips. 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 your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Mexi Beef and Bean Dip
Lean ground beef, chunky salsa, refried beans, cheddar cheese, tomatoes, black olives and green onions are combined to make a tasty dip that goes well with tortilla or corn chips.

Recipe Ingredients:
1 pound lean ground beef
3/4 cup prepared chunky salsa
1 (16-ounce) can refried beans
1 cup shredded cheddar cheese
1 cup chopped tomato
1 (2.25-ounce) can sliced ripe olives, drained
1/2 cup thinly sliced green onions
Sour cream, (optional)
Tortilla or corn chips

Cooking Directions:
1 – In large nonstick skillet, brown ground beef over medium heat 8 to 10 minutes or until no longer pink, stirring occasionally. Pour off drippings.
2 – Stir salsa into beef. Add refried beans, mixing well; cook 5 minutes to heat through. Spread onto bottom of 13 x 9-inch baking dish; sprinkle with cheese.
3 – Heat in a 425ºF (220ºC) oven for 10 minutes or microwave on HIGH 3 minutes until cheese is melted.
4 – Arrange tomato over cheese; sprinkle with olives and green onions. Top with sour cream if desired.
5 – Serve with tortilla or corn chips.
Makes 12 appetizer servings.
https://www.cooksrecipes.com/appetizer/mexi_beef_%26_bean_dip_recipe.html

SOUTHWEST MEATLOAF

May 8, 2021 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 Southwest Meatloaf to pass along. To make this Meatloaf you’ll be needing Ground Beef (95% lean), Soft Bread Crumbs, Onion, Red Bell Pepper, Frozen Corn, Milk, Egg, Garlic Clove, Salt, Chili Powder, Ground Cumin, Pepper, and Thick and Chunky Salsa. The Meatloaf is 280 calories and 11 net carbs per serving. 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/

SOUTHWEST MEATLOAF

Ingredients

2 pounds ground beef (95% lean)
1 cup soft bread crumbs
3/4 cup finely chopped onion
1/2 cup finely chopped red bell pepper
1/2 cup frozen corn, thawed
1/2 cup milk
1 egg
1 large clove garlic, minced
2 teaspoons salt
1-1/2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon pepper
1/2 cup thick and chunky salsa

Directions

1 – Heat oven to 350F. Combine all ingredients in large bowl except salsa, mixing lightly but thoroughly.
2 – Shape beef mixture into 10 x 4-inch loaf on rack in broiler pan. Bake in 350F oven 1 hour,15 minutes to 1 hour, 20 minutes, until internal temperature reaches 160F.
3 – Let stand 10 minutes. Top with salsa; cut into slices.

Recipe Yield: Makes 6 to 8 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 280
Fat: 9 grams
Saturated Fat: 4 grams
Fiber: 1.8 grams
Sodium: 313 milligrams
Cholesterol: 120 milligrams
Protein: 34 grams
Carbohydrates: 12 grams
https://diabeticgourmet.com/diabetic-recipes/southwest-meatloaf

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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