It’s Chili, Chowder, or Stew Saturday – Turkey Tortilla Stew
September 14, 2019 at 6:02 AM | Posted in CooksRecipes, It's Chili Soups or Stews Saturday | Leave a commentTags: Cooking, CooksRecipes, Corn Tortillas, Diced Green Chiles, Diced Tomatoes., Food, Frozen Whole Corn Kernels, Garlic, Ground Turkey, It's Chili Soups or Stews, Onion, Pinto Beans, recipes, Stew, Tomato soup, Turkey Tortilla Stew
This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for a Turkey Tortilla Stew. Made using Ground Turkey, Onion, Garlic, Diced Tomatoes, Pinto beans, Tomato Soup, Frozen Whole Corn Kernels, Diced Green Chiles, and Corn Tortillas. The recipe is off the CooksRecipes website where you’ll find a huge selection of recipes to please all tastes, diets, and cuisines. So be sure to check it out soon. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html
Turkey Tortilla Stew
Turn lean ground turkey into a hearty and satisfying Southwestern stew with onion, garlic, tomatoes, pinto beans, corn, green chiles and crispy corn tortilla strips.
Recipe Ingredients:
1 1/2 pounds ground turkey
1 medium onion, finely chopped 
2 garlic cloves, minced
2 teaspoons vegetable oil
2 1/2 cups water
1 (14.5-ounce) can diced tomatoes
1 (15-ounce) can pinto beans in chili sauce, undrained
1 (10.75-ounce) can condensed tomato soup
1 cup loose-pack frozen whole corn kernels
1/4 teaspoon ground black pepper
1 (4-ounce) can diced green chiles
12 (6-inch) corn tortillas, cut into 1/4-inch strips
2 tablespoons vegetable oil
Cooking Directions:
1 – In a large Dutch oven over medium-high heat sauté turkey, onion and garlic in oil for 5 minutes or until turkey is no longer pink. Add water, tomatoes, beans, soup, corn, chiles and black pepper. Heat until mixture is bubbly; reduce heat to low and simmer for 30 minutes.
2 – In a large skillet over medium-high heat, sauté tortilla strips in the 2 tablespoons oil for 30 seconds or until lightly browned and crisp. Drain on paper towels. Add tortilla strips to turkey stew just before serving to let them soften.
Makes 6 servings.
https://www.cooksrecipes.com/soup/turkey_tortilla_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 | Leave a commentTags: Avocado, Bell Peppers, Chunky Salsa, Cooking, Cucumber, Diabetes Self Management, Diced Tomatoes., Food, Garlic, It's Chili Soups or Stews, Olive oil, recipes, Soup, Summer’s Best Gazpacho, Tomato Juice
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/
Jennie – O Turkey Recipe of the Week – Easy Red Beans and Rice with Andouille Turkey Sausage
July 26, 2019 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a commentTags: Bell pepper, Cooking, Diced Tomatoes., Easy Red Beans and Rice with Andouille Turkey Sausage, Food, Green Onions, Jennie - O Turkey Recipe of the Week, JENNIE-O® Andouille Turkey Sausage, recipes, Red Kidney Beans, Red onion, Rice, Switch, Vegetable Broth
This week’s Jennie – O Turkey Recipe of the Week is a recipe for Easy Red Beans and Rice with Andouille Turkey Sausage. Made using JENNIE-O® Andouille Turkey Sausage along with Red Onion, Bell Pepper, Red Kidney Beans, Diced Tomatoes, Vegetable Broth, Green Onions, Rice, and Seasonings. One Hearty Comfort Food Meal! You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/
Easy Red Beans and Rice with Andouille Turkey Sausage
A Cajun classic with a whole lot of kick. JENNIE-O® Andouille Turkey Sausage brings an exciting blend of flavors to this authentic meal—like pepper, paprika and garlic—for an instant dinner time hit.
INGREDIENTS
1 (13-ounce) package JENNIE-O® Andouille Turkey Sausage, sliced
1 small red onion, thinly sliced
1 green bell pepper, chopped
2 garlic cloves, chopped
2 (15-ounce) cans red kidney beans, undrained
1 (14.5-ounce) can diced tomatoes, undrained
1 cup vegetable broth
1 teaspoon Cajun seasoning
4 green onions, chopped
cooked rice, if desired
DIRECTIONS
1) In large cast-iron skillet, heat oil over medium heat. Cook sausage 5 to 7 minutes or until browned
2) Stir in onion, bell pepper and garlic and cook until softened. Add beans, tomatoes, broth and seasoning. Bring mixture to a boil. Reduce heat, cover and simmer 20 minutes. Stir in green onions. Serve over rice.
RECIPE NUTRITION INFORMATION
PER SERVING
Calories 490
Protein 19g
Carbohydrates 64g
Fiber 18g
Sugars 5g
Fat 13g
Cholesterol 45mg
Sodium 810mg
Saturated Fat 3g
https://www.jennieo.com/recipes/1270-easy-red-beans-and-rice-with-andouille-turkey-sausage
Sunday’s Chicken Dinner Recipe – Garden Chicken
May 26, 2019 at 6:02 AM | Posted in CooksRecipes, Sunday's Chicken Dinner | Leave a commentTags: Asparagus, chicken breasts, CooksRecipes, Diced Tomatoes., Garden Chicken, Italian Tomato Paste, Sunday's Chicken Dinner, White Wine
This week’s Sunday’s Chicken Dinner Recipe is – Garden Chicken. Made using Chicken Breasts, Diced Tomatoes, White Wine, Italian Tomato Paste, Asparagus, and Seasoning. A Dish sure to Make the Perfect Sunday Dinner! You can find this recipe at the CooksRecipes website which has huge selection of recipes to please everyone! Check it out today! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html
Garden Chicken
Chicken breasts are quick-braised in an Italian-seasoned tomato and white wine sauce with fresh asparagus.
Recipe Ingredients:
2 tablespoons olive oil
6 boneless, skinless chicken breast halves
1 3/4 cups (14.5-ounce can) recipe-ready diced tomatoes, undrained (1 3/4 cups)
1 cup chicken broth or dry white wine
1 (6-ounce) can Italian tomato paste (2/3 cup)
2 tablespoons chopped fresh flat-leaf parsley or 1 teaspoon dried parsley, crushed
1/4 teaspoon salt
1 pound fresh asparagus, stemmed and cut into 2-inch pieces
Cooking Directions:
1 – Heat olive oil in large skillet over medium-high heat. Add chicken; cook for 3 to 4 minutes on each side or until browned. Push chicken to side of skillet.
2 – Add tomatoes with juice, broth, tomato paste, parsley, and salt to skillet; stir. Add asparagus; spoon sauce over chicken and asparagus. Bring to a boil. Reduce heat to low; cover. Cook for 20 to 25 minutes or until chicken is no longer pink in center.
Makes 6 servings.
https://www.cooksrecipes.com/chicken/garden_chicken_recipe.html
Slow Cooker Turkey Enchilada Chili
May 3, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a commentTags: Black Beans, Cooking, Corn, Diced Tomatoes., Enchilada Sauce, Food, Garlic, Green Chilies, JENNIE-O® Taco Seasonings Turkey Sausage, Onion, Poblano Pepper, recipes, Slow Cooker Turkey Enchilada Chili, Switch
For the second Jennie – O Turkey recipe its a recipe for Slow Cooker Turkey Enchilada Chili. To make this mouth-watering Chili you’ll need; a package of JENNIE-O® Taco Seasonings Turkey Sausage, Onion, Poblano Pepper, Garlic, Enchilada Sauce, Diced Tomatoes, Black Beans, Corn, Green Chilies, and your toppings. The Chili is served! You can find this recipe at the Jennie – O Turkey website along with all the other delicious and healthy recipes. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/
Slow Cooker Turkey Enchilada Chili
Preseasoned ground turkey adds a kick to this hearty enchilada chili! Let the slow cooker do all the hard work while you reap the delicious rewards. Filling, flavorful, and kid-friendly, this Mexican dinner is the whole enchilada any night of the week.
INGREDIENTS
1 (16-ounce) package JENNIE-O® Taco Seasonings Turkey Sausage
1 medium onion, chopped
1 poblano pepper, chopped
2 cloves garlic, chopped
1 (14-ounce) can enchilada sauce
1 (14-ounce) can fire-roasted diced tomatoes
1 (15-ounce) can black beans, drained
1 (12-ounce) package frozen corn kernels
1 (4-ounce) can diced green chiles
2 cups chicken broth
garnish with desired toppings: tortilla chips, fresh cilantro, shredded Cheddar cheese, jalapeño slices, chopped tomatoes, sliced ripened olives, sour cream
DIRECTIONS
1) Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) Transfer turkey to 6-quart slow cooker. Add onion, pepper, garlic, enchilada sauce, diced tomatoes, beans, corn, green chiles and chicken broth. Cover and cook on LOW 4 hours or HIGH 2 hours.
Serve with desired toppings
* Always cook to an internal temperature of 165°F.
RECIPE NUTRITION INFORMATION
PER SERVING
Calories 290
Protein 18g
Carbohydrates 34g
Fiber 7g
Sugars 6g
Fat 11g
Cholesterol 45mg
Sodium 800mg
Saturated Fat 2g
https://www.jennieo.com/recipes/1228-slow-cooker-turkey-enchilada-chili
It’s Chili, Chowder, or Stew Saturday – Italian Skillet Roasted Vegetable Soup
April 20, 2019 at 6:02 AM | Posted in Diabetes Self Management, It's Chili Soups or Stews Saturday | Leave a commentTags: Bell Peppers, Cooking, Diabetes Self Management, Diced Tomatoes., Food, Garlic, It's Chili Soups or Stews Saturday, Italian Skillet Roasted Vegetable Soup, Navy Beans, recipes, Soup, Zucchini
This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Italian Skillet Roasted Vegetable Soup. This sounds like a hearty and filling recipe! Some of the ingredients you’ll need; Bell Peppers, Garlic, Diced Tomatoes, Zucchini, Navy Beans, and more! The recipe is from the Diabetes Self Management website which has a fantastic selection of Diabetes Friendly Recipes along with Diabetes Management Tips, Diabetes News, and more so be sure to check it out. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/
Italian Skillet Roasted Vegetable Soup
Ingredients
2 tablespoons olive oil, divided
1 medium red, yellow, or orange bell pepper, chopped
1 clove garlic, minced
2 cups water
1 can (about 14 ounces) diced tomatoes
1 medium zucchini, thinly sliced lengthwise
1/8 teaspoon red pepper flakes
1 can (about 15 ounces) navy beans, rinsed and drained
3 to 4 tablespoons chopped fresh basil
1 tablespoon balsamic vinegar
3/4 teaspoon salt
1/2 teaspoon liquid smoke (optional)
Directions
1 – Heat 1 tablespoon oil in Dutch oven over medium-high heat. Add bell pepper; cook and stir 4 minutes or until edges are browned. Add garlic; cook and stir 15 seconds. Add water, tomatoes, zucchini, and red pepper flakes; bring to a boil over high heat. Reduce heat to low; cover and simmer 20 minutes.
2 – Add beans, basil, remaining 1 tablespoon oil, vinegar, salt, and liquid smoke, if desired; simmer 5 minutes. Remove from heat; let stand, covered, 10 minutes before serving.
Tip. If your diet plan permits, top with croutons.
Yield: 5 servings.
Nutrition Facts Per Serving:
Calories: 157 calories, Carbohydrates: 25 g, Protein: 8 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 670 mg, Fiber: 6 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/italian-skillet-roasted-vegetable-soup/
Jennie – O Turkey Recipe of the Week -Turkey Peppers with Couscous
April 19, 2019 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a commentTags: Baking, Bell Peppers, Cooking, Couscous, Diced Tomatoes., Feta Cheese, Food, Jennie - O Extra Lean Ground Turkey Breast, Jennie - O Turkey Recipe of the Week, recipes, Red onion, Switch, Turkey Peppers with Couscous
This week’s Jennie – O Turkey Recipe of the Week is a Turkey Peppers with Couscous. Made using, my favorite, JENNIE-O® Extra Lean Ground Turkey Breast. Some of the other ingredients you’ll be using are; a Mix of Bell Peppers (Yellow, Green, and Red), Red Onion, Diced Tomatoes, Couscous, Feta Cheese, and more! Stuffed and delicious! 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 2019! https://www.jennieo.com/
Turkey Peppers with Couscous
Middle Eastern flavors, including roasted pine nuts, crumbled goat cheese, couscous and lean ground turkey, fill colorful bell peppers for a dinner that’s under 500 calories per serving.
INGREDIENTS
4 bell peppers, mix of yellow, green and red
½ cup chopped red onion
4 cloves garlic, minced
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
2 teaspoons dried basil leaves
½ teaspoon freshly ground pepper
1 (14.5-ounce) can diced tomatoes or seasoned diced tomatoes, drained
1 (5.45-ounce) package sun-dried tomato flavored couscous, prepared according to package directions
6 ounces crumbled feta or goat cheese
¼ cup toasted pine nuts
¾ cup fresh breadcrumbs
paprika, if desired
DIRECTIONS
1) Heat oven to 375°F. Cut bell peppers lengthwise through stems keeping stem halves intact. Cut peppers in half again forming quarters. Discard seeds and veins. Cook in boiling water 5 to 6 minutes or until crisp-tender; drain and place cut side up in 13×9-inch baking dish.
2) Coat large skillet with cooking spray; heat over medium-high heat. Add onion and garlic; cook 5 minutes, stirring occasionally; add ground turkey. Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add basil leaves and pepper. Cook 5 minutes, stirring occasionally. Add diced tomatoes and prepared sun-dried tomato flavored couscous; cook 5 minutes or until heated through. Remove from heat; stir in crumbled feta cheese and toasted pine nuts. Mound mixture into pepper quarters.
3) Sprinkle fresh breadcrumbs over filled peppers. Sprinkle with paprika, if desired. Bake 30 minutes or until bread crumbs are golden brown, filling is hot and peppers are tender.
* Always cook to an internal temperature of 165°F.
RECIPE NUTRITION INFORMATION
PER SERVING
Calories 390
Protein 42g
Carbohydrates 37g
Fiber 6g
Sugars 7g
Fat 10g
Cholesterol 70mg
Sodium 850mg
Saturated Fat 5g
https://www.jennieo.com/recipes/384-turkey-peppers-with-couscous
It’s Chili, Chowder, or Stew Saturday – Chunky Chicken Stew
March 2, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, It's Chili Soups or Stews Saturday | Leave a commentTags: Baby Spinach, carrots, chicken breasts, Chunky Chicken Stew, Cooking, Diced Tomatoes., Food, It's Chili Soups or Stews Saturday, Onion, recipes
This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Chunky Chicken Stew. Diced Chicken Breast combined with Onion, Carrots, Diced Tomatoes, Baby Spinach, and Fat-Free Reduced-Sodium Chicken Broth. It’s only 287 calories and 22 net carbs per serving! It’s off the Diabetes Self Management website where they have a huge selection of Diabetic Friendly Recipes, Diabetes Management Tips, Diabetes News, and more! So check it out today. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/
Chunky Chicken Stew
Ingredients
1 teaspoon olive oil
1 small onion, chopped
1 cup thinly sliced carrots
1 cup fat-free reduced-sodium chicken broth
1 can (about 14 ounces) no-salt-added diced tomatoes
1 cup diced cooked chicken breast
3 cups sliced kale or baby spinach
Directions
1 – Heat oil in large saucepan over medium-high heat. Add onion; cook and stir about 5 minutes or until golden brown. Stir in carrots and broth; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes.
2 – Stir in tomatoes; simmer 5 minutes or until carrots are tender. Add chicken; cook and stir until heated through. Add kale; stir until wilted.
Yield: 2 servings.
Serving size: 1/2 of total recipe.
Nutrition Facts Per Serving:
Calories: 287 calories, Carbohydrates: 30 g, Protein: 30 g, Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 33 mg, Sodium: 337 mg, Fiber: 8 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/chunky-chicken-stew/
Jennie – O Recipe of the Week – Chile Rellenos Casserole
December 2, 2016 at 5:50 AM | Posted in Jennie-O Turkey Products | Leave a commentTags: Baking, Cheddar cheese, Chile Rellenos Casserole, Cooking, Diced Tomatoes., Food, Green Chilies, Jennie - O Recipe of the Week, JENNIE-O® Lean Hot Italian Turkey Sausage, recipes
This week’s Jennie – O Recipe of the Week is a Chile Rellenos Casserole. Start the Christmas Season of right with this week’s recipe, Chile Rellenos Casserole. Made with JENNIE-O® Lean Hot Italian Turkey Sausage along with Cheddar Cheese, Diced Tomatoes, and Green Chilies. Ho, Ho, Ho, Everyone will love this one! You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O website. Enjoy and Make the Switch! http://www.jennieo.com/
Chile Rellenos Casserole
INGREDIENTS
6 Anaheim green chilies
6 ounces JENNIE-O® Lean Hot Italian Turkey Sausage
1 cup shredded sharp Cheddar cheese
2 eggs or ½ cup egg substitute
¾ cup milk
⅔ cup flour
½ teaspoon salt
1 (10-ounce) can diced tomatoes and green chilies
2 tablespoons chopped fresh cilantro
1 teaspoon minced garlic
½ teaspoon dried oregano leaves
¼ teaspoon coarsely ground pepper
chopped fresh cilantro
sour cream
DIRECTIONS
1) Heat oven to 400°F. Line baking sheet with foil. Place chilies on baking sheet. Broil 6 inches from heat source 10 minutes or until chilies are blackened and blistered, turning frequently. Place blackened chilies in bowl and seal with plastic wrap. Let stand 15 minutes. Remove outer skin.
2) Cook turkey sausage links as specified on the package. Always cook to well-done, 165ºF as measured by a meat thermometer. Cut into bite size pieces.
3) Cut slit in each chili lengthwise down one side. Fill each chili with sausage and cheese. Place cut-side-down in greased 8x8x2-inch baking dish.
4) In large bowl, beat together eggs, milk, flour and salt. Pour egg mixture over chilies. Bake 25 to 30 minutes or until golden brown.
5) In small saucepan, combine diced tomatoes and green chilies, cilantro, garlic, oregano and pepper. Bring to a boil. Cook 5 minutes, stirring occasionally. Spoon sauce over chilies. Serve with chopped fresh cilantro and sour cream.
* Always cook to an internal temperature of 165°F.
RECIPE NUTRITION INFORMATION
PER SERVING
Calories230
Protein15g
Carbohydrates20g
Fiber2g
Sugars6g
Fat10g
Cholesterol40mg
Sodium610mg
Saturated Fat5g
http://www.jennieo.com/recipes/926-chile-rellenos-casserole
Easy Turkey Nachos
August 27, 2016 at 5:03 AM | Posted in Jennie-O Turkey Products | Leave a commentTags: Cheddar cheese, Cooking, Diced Tomatoes., Easy Turkey Nachos, Food, JENNIE-O® Lean Taco Seasoned Ground Turkey, recipes, Refried beans, Whole Grain Tortilla Chips
Who doesn’t love Nachos! Next time you prepare them, make them healthier with this recipe for Easy Turkey Nachos. It’s made with JENNIE-O® Lean Taco Seasoned Ground Turkey, Whole Grain Tortilla Chips, Refried Beans, Cheddar Cheese, and Diced Tomatoes. Easy, Delicious and Healthy Nachos! You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O website. Make the Switch! https://www.jennieo.com/
Easy Turkey Nachos
INGREDIENTS
½ cup JENNIE-O® Lean Taco Seasoned Ground Turkey
2 ounces whole grain tortilla chips
½ cup refried beans, heated according to package directions
½ ounce shredded Cheddar cheese
2 tablespoons diced tomatoes
DIRECTIONS
1) Cook ground turkey as specified on the package. Always cook to well-done, 165ºF as measured by a meat thermometer.
2) On plate, layer tortilla chips, refried beans and turkey. Top with cheese and tomatoes.
* Always cook to an internal temperature of 165°F.
RECIPE NUTRITION INFORMATION
PER SERVING
Calories490
Protein27g
Carbohydrates65g
Fiber10g
Sugars1g
Fat13g
Cholesterol60mg
Sodium910mg
Saturated Fat5g
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