It’s Chili, Chowder, or Stew Saturday – Easy-As-Pie Holiday Soup

November 2, 2019 at 6:02 AM | Posted in diabetes friendly, Diabetes Self Management, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Easy-As-Pie Holiday Soup. Perfect Soup for Halloween or Thanksgiving, Pumpkin Pie in liquid form! To make this Soup you’ll need; Onion, Apples, Pumpkin Pie Spice, Fat Free Reduced Sodium Chicken Broth, Winter Squash, Evaporated Milk, Fat Free Sour Cream, and Seasonings. The Soup is only 84 calories and 15 net carbs per serving! You can find this recipe along with all the other Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more all at the Diabetes Self Management website. You can also subscribe to one of my favorite Food Magazines the Diabetes Self Management Magazine. I’ve left a link where you can subscribe below. Enjoy and Make 2019 a Healthy One!  https://www.diabetesselfmanagement.com/

Easy-As-Pie Holiday Soup
This dish is like pumpkin pie in soup form. Warm, thick, and a big hug on a cold day. You get 5 grams of protein, only 84 calories, and the squash and pumpkin flavors that you crave during the holidays.

Ingredients
1 teaspoon canola oil
1/2 cup diced onion (1/2 medium onion)
1 cup peeled, diced apple (1 medium apple)
3/4 to 1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup fat-free, reduced-sodium chicken broth
1 box (12 ounces) frozen, cooked winter squash, thawed (see Tips)
1 cup fat-free evaporated milk
4 tablespoons fat-free sour cream (optional)
Pumpkin pie spice (optional)

Directions
1 – Heat oil in large saucepan over medium-low heat. Add onion. Cook and stir 3 minutes or until onion is translucent. Do not brown. Add apple, spice, salt, and pepper. Cook and stir 1 minute to coat apples. Add broth. Simmer, uncovered, 8 to 10 minutes or until apples are tender and most stock has evaporated.

2 – Add thawed squash and milk to apple mixture. Simmer, uncovered, 6 to 8 minutes or until flavors are blended and soup is hot. Ladle into bowls. Garnish with sour cream and pumpkin pie spice, if desired.

Tips: To easily thaw frozen box of squash, place in microwavable container. Cover. Microwave on high 3 minutes. Stir. Microwave 1 minute more if needed to thaw completely.

Cook’s note: For added flavor, cook 1 clove garlic, minced, and 1 tablespoon minced, peeled, fresh ginger with the onion. Or add 1/4 to 1/2 teaspoon mild curry powder with the pumpkin pie spice.

Yield: 6 servings.

Serving size: 1/2 cup.

Nutrition Facts Per Serving:
Calories: 84 calories, Carbohydrates: 15 g, Protein: 5 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 2 mg, Sodium: 160 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/easy-pie-holiday-soup/

 

 

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It’s Chili, Chowder, or Stew Saturday – Corn-Sausage Chowder

August 17, 2019 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 is a recipe for Corn-Sausage Chowder. It’s a Comfort Food Corn-Sausage Chowder, with plenty of Meat and Potatoes! You’ll need Pork Sausage, Onion, Potatoes, Salt, Dried Marjoram, Freshly Ground Pepper, can Cream-Style Corn, can Whole-Kernel Corn, and can Evaporated Milk.Get that Chowder started! You can find this recipe along with all the other Delicious and Healthy Recipes at the CooksRecipes website. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Corn-Sausage Chowder
With plenty of meat and potatoes, this delicious down-home soup makes a satisfying meal in a bowl.

Recipe Ingredients:
1 pound bulk pork sausage
1 cup coarsely chopped onion
4 cups peeled potatoes cut in 1/2-inch cubes
2 cups water
1 teaspoon salt
1/2 teaspoon dried marjoram, crushed
1/8 teaspoon freshly ground pepper
1 (17-ounce) can cream-style corn
1 (17-ounce) can whole-kernel corn, drained
1 (12-ounce) can evaporated milk

Cooking Directions:
1 – In a Dutch oven or kettle, cook the pork sausage and onion until the sausage is brown and the onion is tender. Drain mixture on paper towels.
2 – Return sausage mixture to Dutch oven. Stir in potatoes, water, salt, marjoram, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until potato is just tender.
3 – Add the cream-style corn, whole-kernel corn, and the evaporated milk. Heat through.
Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): calories: 529, total fat: 27g, saturated fat: 12g, cholesterol: 60mg, sodium: 1038mg, carbohydrate: 51g, fiber: 5g, protein: 18g, vitamin A: 7%, vitamin C: 42%, calcium: 18%, iron: 12%.
https://www.cooksrecipes.com/soup/corn-sausage_chowder_recipe.html

Pumpkin Pecan Bundt Cake with Spiced Caramel Sauce

October 5, 2012 at 9:13 AM | Posted in baking, dessert | Leave a comment
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I think they made this recipe especially for the Fall time of the year, Pumpkin Pecan Bundt Cake with Spiced Caramel Sauce! Pumpkin, With Pecans, and Caramel you can’t go wrong.
Pumpkin Pecan Bundt Cake with Spiced Caramel Sauce
Ingredients:
1 cup coarsely chopped Pecans
1 (18.25-ounce) package Yellow Cake Mix
1 (30-ounce) can LIBBY’S® Easy Pumpkin Pie Mix – divided use
3 large eggs or Egg Beater‘s
1/4 cup Extra Virgin Olive Oil
3/4 cup packed Brown Sugar or Splenda equivalent
2/3 cup (5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Milk
Directions:
Preheat oven to 350°F (175°C). Grease 9 1/2-inch Bundt pan. Sprinkle nuts in bottom of prepared pan.
Beat cake mix, 2 cups pumpkin pie mix, eggs and oil in large mixer bowl for 2 minutes. Spoon into prepared pan.
Bake for 35 to 40 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 15 minutes. Invert onto wire rack to cool completely. Transfer cake to serving platter.
Combine remaining pumpkin pie mix, brown sugar and evaporated milk in medium, heavy-duty saucepan. Bring mixture to a boil over medium heat. Boil for 1 minute; remove from heat. Serve warm sauce with slices of cake.
Makes 12 to 16 servings.

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