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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“Meatless Monday” Recipe of the Week – Heavenly Layered Veggie Bake

September 10, 2018 at 5:01 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Heavenly Layered Veggie Bake. Angel Hair Pasta, Ricotta Cheese, and Zucchini are just 3 of the ingredients that make up this week’s recipe. It’s from the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, and cuisines! Check it out today. So Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Heavenly Layered Veggie Bake

Recipe Ingredients:
8 ounces angel hair pasta
4 large egg whites
1 cup freshly grated Parmesan cheese
1/2 cup low fat Ricotta cheese
1 tablespoon dried basil
1 tablespoon olive oil
2 cups sliced zucchini
1 cup coarsely chopped onion
2 cups coarsely chopped tomatoes
1 1/2 tablespoons Italian seasoning
4 slices reduced-fat provolone or mozzarella cheese

Cooking Directions:
1 – Prepare angel hair pasta according to package instructions.
2 – In a large bowl, combine egg whites, Parmesan cheese, Ricotta cheese and basil; stir to mix; set aside.
3 – When pasta is completely cooked; drain, but do not rinse; toss in egg white mixture.
4 – In a large skillet over medium-high heat, heat olive oil; add zucchini and onion; sauté until crisp tender; about 5 to 7 minutes, stirring regularly. Add tomatoes and Italian seasoning; continue cooking for another 3 minutes, stirring regularly.
5 – Pour half of pasta in an 8-inch square baking pan. top with half of vegetable mixture ; half of both cheese. Repeat layers of pasta, vegetables and cheese.
6 – Bake in a preheated 350°F (175°C) oven for 30 to 35 minutes.
7 – Cut baked dish into 4 squares and serve immediately.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 506; Total Fat: 17g; Cholesterol: 38mg; Total Carbs: 58g; Protein: 33g; Sodium: 604mg.
https://www.cooksrecipes.com/mless/heavenly_layered_veggie_bake_recipe.html

Soup Special of the Day…..Tuscan-Style Sausage and White Bean Soup

September 9, 2018 at 5:02 AM | Posted in CooksRecipes, soup, Soup Special of the Day | 1 Comment
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This week’s Soup Special of the Day is a Tuscan-Style Sausage and White Bean Soup. Mild Italian Sausage and Cannellini (white kidney) Beans are just 2 of the ingredients that you’ll be using to make this week’s recipe. It’s from the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, and cuisines. So Enjoy and eat Healthy in 20018! https://www.cooksrecipes.com/index.html

Tuscan-Style Sausage and White Bean Soup
A bowl of this filling soup makes a great evening meal. The cannellini beans provide its wonderful texture. To enjoy its true Italian flavor, drizzle it with some olive oil and serve it warm.

Recipe Ingredients:
1/2 to 1 pound mild Italian sausage, casings removed, cooked, drained and crumbled
1/4 cup butter or margarine
1/2 cup chopped onion
2 garlic cloves, finely chopped
1/4 cup all-purpose flour
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk
1 (14.5-ounce) can chicken broth
1 (15.5-ounce) can cannellini (white kidney) beans, undrained
Salt
Ground black pepper

Cooking Directions:
1 – Melt butter in medium saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, for 1 to 2 minutes or until onion is tender.
2 – Stir in flour. Gradually stir in evaporated milk and broth. Cook, stirring constantly, until mixture comes to a boil.
3 – Add sausage and beans. Heat through. Season to taste with salt and pepper.
Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): Calories: 320 Calories from Fat: 190 Total Fat: 22 g Saturated Fat: 10 g Cholesterol: 70 mg Sodium: 830 mg Carbohydrates: 17 g Dietary Fiber: 3 g Sugars: 5 g Protein: 14 g.
https://www.cooksrecipes.com/soup/tuscan-style_sausage_and_white_bean_soup_recipe.html

“Meatless Monday” Recipe of the Week – Beer-Battered Portabella Strips with Spicy Dipping Sauce

August 27, 2018 at 5:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Beer-Battered Portabella Strips with Spicy Dipping Sauce. This one is off the CooksRecipes website (https://www.cooksrecipes.com/index.html), courtesy of the Mushroom Council. Delicious and beautiful Portabella Strips deep fried in a Beer Batter! Also included is a recipe for a Spicy Dipping Sauce. This is just one of many delicious recipes you can find at the Cooks site. Recipes to please all tastes, diets, and cuisines. Check it out today. Enjoy and Eat Healthy in 2018!

Beer-Battered Portabella Strips with Spicy Dipping Sauce

Recipe Ingredients:
3 cups beer or ale
3 cups all-purpose flour
1 1/2 quarts mayonnaise
1 tablespoon plus 1 teaspoon lemon zest
3 tablespoons lemon juice
1/4 cup chopped cilantro
1/4 teaspoon cayenne pepper
24 Portabella mushrooms, slice about 3/8-inch thick (about 2.5 ounces each; stems reserved for other use)
Lemon zest, for garnish as needed

Cooking Directions:
1 – Whisk together beer and flour; let sit at least 2 hour
2 – To make sauce, mix mayonnaise, zest, lemon juice, cilantro and cayenne pepper until well combined; reserve.
3 – Dip Portabella strips into reserved beer batter.
4 – Deep fry until crisp and golden brown, about 3 minutes.
5 – Serve with 1/4 cup Spicy Sauce on the side. Garnish with lemon zest, if desired.
Makes 24 servings.

Recipe and photograph courtesy of the Mushroom Council.
https://www.cooksrecipes.com/mless/beer-battered_portabella_strips_with_spicy_dipping_sauce_recipe.html

Spicy Texas Pecans

August 23, 2018 at 5:01 AM | Posted in CooksRecipes | Leave a comment
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Thought I would pass along a perfect snack along off the CooksRecipes website (https://www.cooksrecipes.com/index.html), Spicy Texas Pecans. Made using the anyway you have them, Pecans. You’ll also need; Butter, Splenda Sweetner, Paprika, Chilie Powder, Ground Cumin, Apple Cider Vinegar, and Salt. A treat you can enjoy anytime! Again, it’s off the CooksRecipes website which has a huge selection of recipes that will please all tastes, diets, and cuisines so check it out today! Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Spicy Texas Pecans
This easy-to-make snack is a fun and flavorful take on a classic favorite.

Recipe Ingredients:
2 tablespoons unsalted butter
3 cups pecan halves
1/4 cup Splenda® Sugar Blend
1 teaspoon paprika
2 teaspoons pure chile powder
1 tablespoon ground cumin
1/4 cup apple cider vinegar
1 pinch salt

Cooking Directions:
1 – Preheat oven to 325°F (160°C).
2 – Melt the butter in a large skillet over high heat.
3 – Add pecans and sauté until lightly browned, about 3 minutes.
4 – Add the Splenda® Sugar Blend for Baking and cook until caramelized, about 3-5 minutes, stirring constantly.
5 – Stir in the paprika, chili powder and cumin. Add the vinegar and cook until all the liquid has evaporated; season with salt(optional).
6 – Spread the pecans on a cookie sheet and bake in the oven until crisp, about 3 minutes.
Makes 16 (3 tablespoon) servings.

Nutritional Information Per Serving (1/16 of recipe; 3 tablespoons): Calories 170 | Calories from Fat 150 | Fat 16g (sat 2.0g) | Cholesterol 5mg | Sodium 30mg | Carbohydrates 7g | Fiber 2g | Sugars 4g | Protein 2g.
https://www.cooksrecipes.com/diabetic/spicy_texas_pecans_recipe.html

Soup Special of the Day…..Southwest Chicken Soup

August 19, 2018 at 5:03 AM | Posted in CooksRecipes, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is – Southwest Chicken Soup. Chicken and Black Beans along with all the other ingredients are the makings of this week’s recipe. The recipe is from one of my favorite recipe sites, the CooksRecipes website. The Cooks site has a huge selection of Recipes to please all tastes, diets, and cuisines. So check it out today! Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Southwest Chicken Soup
A hearty and satisfying chili-spiced chicken and black bean soup.

Recipe Ingredients:
2 tablespoons olive oil
2 boneless, skinless chicken breast halves, cut into chunks
1/4 cup finely diced onion
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon chili powder
1/8 teaspoon cayenne pepper
1 (15-ounce) can black beans, rinsed and drained
1 (14.5-ounce) can chicken broth
1 (14.5-ounce) can Mexican-style stewed tomatoes
3 (6-inch) corn tortillas, stacked, halved, cut into 1/2-inch strips
2 tablespoons chopped fresh cilantro
6 tablespoons plain low-fat yogurt

Cooking Directions:
1 – Preheat oven to 450°F (230°C).
2 – In heavy Dutch oven, heat oil over medium heat. Add chicken and cook 3 to 4 minutes, stirring frequently, until opaque.
3 – Stir in onion, garlic, cumin, salt, chili powder, and cayenne. Cook 1 to 2 minutes, stirring frequently, until garlic and spices are fragrant.
4 – Stir in undrained corn, black beans, broth, and stewed tomatoes. Increase heat to high and bring to a boil. Reduce heat, cover and simmer 15 minutes.
5 – Meanwhile, spread tortilla strips in a single layer on a baking sheet. Bake 5 minutes, stirring once, until crisp and lightly browned. Stir cilantro into soup, and ladle soup into bowls.
6 – Top servings with tortilla strips and a tablespoon of yogurt.
Makes 6 servings.
https://www.cooksrecipes.com/soup/southwest_chicken_soup_recipe.html

“Meatless Monday” Recipe of the Week – Quinoa and Chile Casserole

August 13, 2018 at 5:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Quinoa and Chile Casserole. Featuring one of my favorite Grains that I use from time to time, Quinoa. The recipe comes from the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, and cuisines so check it out today. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Quinoa and Chile Casserole
Although quinoa (keen-wah) is new to the American market, it was a staple of the ancient peoples of Peru, who called it ‘the mother grain’. Hailed as the ‘super-grain of the future’, quinoa contains more protein than any other grain, and is considered a complete protein because it contains all eight essential amino acids. Quinoa can be used in much the same way as rice is used.

Recipe Ingredients:
2/3 cup pine nuts
1 tablespoon plus 1 teaspoon vegetable oil – divided use
1 cup quinoa*
2 tablespoons coarsely chopped oven-dried tomatoes (or sun-dried)
1 1/2 cups vegetable broth
1/2 cup chopped green onions
2 tablespoons chopped fresh cilantro
2 to 3 teaspoons balsamic vinegar
Salt and freshly ground pepper to taste
2 (4-ounce) cans whole green chiles
1 cup shredded Monterey Jack cheese

Cooking Directions:
1 – Heat 1 teaspoon oil in a large (4 to 5-quart) saucepan over medium heat; add pine nuts and stir until lightly toasted. Remove from pan and set aside.
2 – Add remaining 1 tablespoon oil into same pan and add the quinoa. Stir constantly over medium-high heat until quinoa gives off a toasted aroma, about 3 minutes.
3 – Add tomatoes and broth and bring to a boil. Cover, reduce heat, and simmer, stirring occasionally, until quinoa is tender, about 10 minutes. Remove from heat and stir in pine nuts, green onions and cilantro. Season with vinegar, salt and pepper. Cover and let stand.
4 – Drain chiles and split in half lengthwise; discard seeds. Arrange half the chiles in a 2-quart casserole (12x8x2-inch). Spread quinoa mixture evenly over chiles. Top with remaining chiles and sprinkle with the cheese.
5 – Bake in a 375°F (190°C) oven for 20 minutes or until hot and cheese has melted.

Makes 6 servings.
https://www.cooksrecipes.com/mless/quinoa-and-chili-casserole-recipe.html

Soup Special of the Day…………Italian Sausage Soup SUNDAY

August 12, 2018 at 5:03 AM | Posted in CooksRecipes, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is, Italian Sausage Soup. You can use Sweet or Hot Italian Sausages for the recipe. You’ll also need Onion, Garlic, White Beans, Italian Style Diced Tomatoes, and Spices. The version of the recipe comes from the CooksRecipes website. The Cooks site has a huge selection of recipes so be sure to check it out! Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Italian Sausage Soup
Experiment with hot or mild sausage in this soup and your family’s tastes. Serve with warm crusty bread.

Recipe Ingredients:
1/2 pound sweet or hot Italian sausage, casing removed
1 small onion, diced
1 clove garlic, crushed
1 (14.5-ounce) can chicken broth
1 (15-ounce) can Italian-style diced tomatoes
1 (15-ounce) can white beans (Great Northern or cannellini)
1/2 teaspoon dry oregano, crushed
1/2 teaspoon dry marjoram, crushed
1/2 teaspoon salt
Dash of crushed red pepper flakes, or to taste

Cooking Directions:
1 – In a large heavy saucepan brown sausage over medium-high heat; stir in onion and garlic; cook and stir until soft, about 3 minutes.
2 – Stir in all remaining ingredients, bring to a boil, lower heat and simmer for about 8 to 10 minutes.

Makes 6 (1 cup) servings.
https://www.cooksrecipes.com/soup/italian_sausage_soup_recipe.html

“Meatless Monday’ Recipe of the Week – Veggie Pot Pie

August 6, 2018 at 5:01 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday’ Recipe of the Week is – Veggie Pot Pie. Made using a Whole Grain Crust with ingredients including Potatoes, Carrots, Broccoli, and more! Vegetarian Comfort Food at its best. It’s off the CooksRecipes website which has a huge selection of recipes for all tastes, diets, and cuisines. Check it out today. So Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Veggie Pot Pie
Using a prepared whole-grain crust makes it easy to enjoy this comforting classic. A one-wedge serving of this wonderful pie may not satisfy larger appetites, so double the recipe to ensure enough helpings at a holiday meal.

Recipe Ingredients:
4 medium potatoes
1 tablespoon plus 1 teaspoon light olive oil
1 medium onion, quartered and thinly sliced
1 medium carrot, thinly sliced
1 cup finely chopped broccoli
2 tablespoons unbleached white flour
1/2 cup low-fat milk, rice milk, or soy milk
2 tablespoons minced fresh parsley (optional)
Salt and freshly ground pepper to taste
9-inch prepared good-quality pie crust, preferably whole grain
1/2 cup whole grain bread crumbs

Cooking Directions:
1 – Cook or microwave the potatoes in their skins until done. When cool enough to handle, peel them. Dice two of them and mash the other two. Set aside until needed.
2 – Preheat the oven to 350°F (175°C).
3 – Heat 1 tablespoon of the oil in a large skillet. Add the onion and carrot and sauté over medium heat until both are golden.
4 – Add the broccoli along with a small amount of water. Cover and cook until the broccoli is tender but not overdone, about 3 to 4 minutes.
5 – Sprinkle the flour into the skillet, then pour in the milk, stirring constantly. Cook for a minute or two, until the liquid thickens a bit, then stir in both the diced and mashed potatoes. Heat through gently. Stir in the optional parsley and season with salt and ground black pepper. Pour the mixture into the pie crust and pat in.
6 – Place the bread crumbs in a small mixing bowl. Drizzle in the remaining teaspoon of oil and stir until the crumbs are evenly moistened. Sprinkle them evenly over the pie. Bake for 35 to 40 minutes, or until the crust is golden. After removing from the oven, let the pie stand for 10 minutes or so, then cut into wedges and serve.
Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): Calories: 301; Total fat: 14 g; Protein: 6 g; Carbohydrates: 40 g; Cholesterol: 1 g; Sodium: 226 mg.

https://www.cooksrecipes.com/mless/veggie_pot_pie_recipe.html

Soup Special of the Day………Vegetable Soup

August 5, 2018 at 5:02 AM | Posted in CooksRecipes, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is – Vegetable Soup. You can never have too many Vegetable Soup recipes! This one is from the CooksRecipes website. This is just one of many delicious and healthy Soup Recipes that you find at the Cooks site so check it out today! Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Vegetable Soup
Hot and hearty vegetable soup with bacon and cabbage in the mix.

Recipe Ingredients:
1/4 cup butter
1/2 cup sliced carrot
1/2 cup diced onion
1/2 cup peeled diced potato
1/2 cup sliced celery
2 strips of bacon
6 cups hot water
3 teaspoons beef base or bouillon granules
1 tablespoon soy sauce
1/4 teaspoon ground black pepper
1 tablespoon minced thyme
1 tomato, seeded and diced
1/2 to 1 cup diced cabbage

Cooking Directions:
1 – In a large kettle, heat butter over low heat until melted. Add sliced carrots, diced onions, chopped potatoes, and sliced celery. Increase the heat to medium and add strips of bacon. Cook for 5 minutes then add hot water and beef base.
2 – Next add soy sauce, pepper, thyme, and diced tomato. Over medium heat, cook covered for 30 to 35 minutes, stirring occasionally. Add diced cabbage and cook for an additional 10 minutes before serving.
Makes 6 servings.
https://www.cooksrecipes.com/soup/vegetable_soup_recipe_2.html

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