Wild Idea Buffalo Recipe of the Week – BUFFALO TORTILLA SOUP

September 15, 2021 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: , , , , , , , , , , , ,

This week’s Wild Idea Buffalo Recipe of the Week is – BUFFALO TORTILLA SOUP. Made using one of my favorites, the Wild Idea PULLED BUFFALO CHUCK ROAST. This is so delicious! Seasoned just right and it just melts in your mouth. So it’s a Tortilla Soup with a twist. Below is the full recipe and also a link to purchase the PULLED BUFFALO CHUCK ROAST. You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2021! https://wildideabuffalo.com/

BUFFALO TORTILLA SOUP
This traditional Mexican soup takes on a whole new “el yumo” taste with our easy to use, heat and eat Pulled Buffalo Chuck Roast. My recipe is simple, but I promise it will not disappoint! I do have one warning though, when making the tortilla strips, be sure to have celery sticks close at hand to try to keep you from eating all of the hot, limed & salted crispy strips! No guarantee’s on that though. *Recipe can easily be halved.

Ingredients:
2 – 1 pound, Heat & Eat Wild Idea Buffalo Pulled Chuck Roast
½ – cup coconut oil, or other oil
10 – corn tortillas, 4 – cut into strips & 6 – quartered
2 – onions, coarse chopped
8 – whole garlic cloves, peeled
2 – whole dried pasilla chiles, de-stemmed, seeded, and coarse chopped
1 – tablespoon cumin
1 – teaspoon coriander
1 – teaspoon cardamom
1 – teaspoon salt
1 – quart tomatoes (blackened, or canned)
2 – quarts organic chicken broth
1 – lime, halved

Toppings:
1 to 2 – avocado, peeled, seeded, and chopped
4 – ounces Queso Chihuahua, shredded
½ – cup cilantro, chopped
1 – lime, cut into wedges

Preparation:

1 – In a medium saucepan, heat oil over medium high heat.
2 – Add ¼ of the tortillas strips and fry until crispy, about 3 minutes. Remove from oil and place on a brown bag, sprinkle with salt and a squeeze of lime. Repeat until all of the strips are cooked.
3 – Transfer 1 tablespoon of the oil used to fry tortillas into a soup pot, over medium high heat.
4 – Add the onions, garlic, chilies, and seasonings to the pot. Allow vegetables to lightly brown, stirring occasionally.
5 – Add the tomatoes, broth, and remaining 6 tortillas and bring to a boil. Reduce heat to medium-low and cook for about one hour.
6 – Remove from heat and let set for half an hour.
7 – Transfer the soup to a blender in batches and mix until smooth. Return soup to medium high heat and bring to a gentle boil.
8 – Add the two packages of the Pulled Buffalo Chuck Roast and and stir to incorporate. Heat for 5 minutes, then stir in the juice of half of a fresh lime and season to taste.
9 – To serve, ladle soup into bowls, top with crispy tortillas strips, avocado, grated cheese, and fresh cilantro. Accompany with fresh lime wedges.
https://wildideabuffalo.com/blogs/recipes/99164161-buffalo-tortilla-soup

 

 

WILD IDEA PULLED BUFFALO CHUCK ROAST 1 LB.
We rub our Pulled Buffalo Chuck Roast with our very own Wild Idea blend of Mexican seasonings and then slowly braise the meat until it’s fall apart tender. We have done all the work for you, so all you need to do is “heat and eat!” Use Wild Idea Pulled Buffalo Chuck Roast in all of your favorite Mexican dishes like tacos, enchiladas, and quesadillas. Or you can add your favorite barbecue sauce for great tasting B.B.Q. sandwiches!

1 lb. package.

Ingredients: 100% Grass-fed Buffalo, Organic: Apple Cider, Lime Juice, Onion Powder, Cumin, Sea Salt, Black Pepper, Chili Powder, Paprika, Garlic Powder, Oregano, Cayenne Pepper
https://wildideabuffalo.com/collections/ranch-kitchen/products/pulled-buffalo-chuck-roast

Diabetic Dish of the Week – Grilled Rosemary Chicken

September 7, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
Tags: , , , , , , , , , , , , , ,

This week’s Diabetic Dish of the Week is Grilled Rosemary Chicken. To make this week’s recipe you’ll be needing Nonstick Cooking Spray, Fresh Rosemary, Lemon Juice, Olive Oil, Garlic Cloves, Salt, and Boneless Skinless Chicken Breasts. There’s 192 calories and 1 net carb per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Grilled Rosemary Chicken
Looking for a barbecue dish that’s heavy on flavor but light on prep? This super simple chicken entrée requires just a few ingredients and a short cooking time.

Ingredients
Nonstick cooking spray
2 tablespoons minced fresh rosemary leaves
2 tablespoons lemon juice
2 tablespoons olive oil
2 cloves garlic, minced
1/4 teaspoon salt
4 boneless skinless chicken breasts (about 1 pound)

Directions
Yield: 4 servings
Serving size: 1 chicken breast (without vegetables)

1. Spray cold grid of grill with nonstick cooking spray. Prepare grill for direct cooking.

2. Whisk together rosemary, lemon juice, oil, garlic, and salt in small bowl. Pour into shallow glass dish. Add chicken, turning to coat both sides with lemon juice mixture. Cover; marinate in refrigerator 15 minutes, turning chicken once. Remove chicken; discard marinade.

3. Grill chicken over medium-hot coals 5 to 6 minutes per side, or until chicken is no longer pink in center. Serve with grilled or steamed fresh vegetables, if desired.

Cook’s note: For added flavor, moisten a few sprigs of fresh rosemary and toss on the hot coals just before grilling.

Tip: To store fresh rosemary, wrap sprigs in a barely damp paper towel and place in a sealed plastic bag. It can be kept in the refrigerator for up to five days.

Nutrition Information:
Calories: 192 calories, Carbohydrates: 2 g, Protein: 26 g, Fat: 8 g, Saturated Fat: 1 g, Cholesterol: 66 mg, Sodium: 222 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/grilled-rosemary-chicken/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

Baby Spinach ‘n Bacon Salad

August 28, 2021 at 6:01 AM | Posted in CooksRecipes | Leave a comment
Tags: , , , , , , , , , , , , ,

Here’s a recipe for a Baby Spinach ‘n Bacon Salad. To make this Salad you’ll be needing Baby Spinach Greens, Fat Free Salad Croutons, White Vinegar, Water, Dijon Mustard, Splenda® Granulated No Calorie Sweetener, Turkey Bacon, Red Onion, and Garlic Cloves. Included is the recipe for the Dressing. There’s 80 calories and 6 net carbs per serving. 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

Baby Spinach ‘n Bacon Salad
Baby spinach leaves are wilted in a warm bacon vinaigrette dressing. Perfect for any time of year.

Recipe Ingredients:
1 (7-ounce) bag baby spinach greens*
1/2 cup fat free salad croutons

Dressing:
1/4 cup white vinegar
1/4 cup water
1/4 cup Dijon mustard
3 tablespoons Splenda® Granulated No Calorie Sweetener
5 slices turkey bacon
1/4 cup chopped red onion
2 garlic cloves, minced

Cooking Directions:
1 – Place spinach greens in a large mixing bowl. Remove any undesirable leaves or large stems. Add croutons. Set aside.
2 – Make dressing. Blend together vinegar, water, mustard and Splenda® Granulated Sweetener in a small mixing bowl. Set aside.
3 – Finely slice bacon into small strips. Place in a medium saucepan and fry over medium-high heat until crispy (approximately 3 to 4 minutes).
4 – Add onion and garlic and cook over medium-high heat 1 to 2 minutes.
5 – Add vinegar mixture and simmer 1 to 2 minutes. Pour over spinach and croutons. Toss well. Serve immediately.
Makes 4 (1 cup) servings.

Tip: Regular fresh spinach may be used in place of baby spinach but will result in a less delicate salad.

Nutritional Information Per Serving (1/4 of recipe): Calories: 80; Calories from Fat: 35; Total Fat: 4g; Saturated Fat: 1g; Cholesterol: 10mg; Sodium: 620mg; Total Carbs: 8g; Dietary Fiber: 2g; Sugars: 1g; Protein: 5g.
https://www.cooksrecipes.com/diabetic/baby_spinach_’n_bacon_salad_recipe.html

Kitchen Hint of the Day!

August 7, 2021 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
Tags: , , , , , , , , ,

Peeling Garlic, made easier…………

Microwave your head of garlic for 10 seconds. Remove it and peel the garlic with your hands — you’ll notice the cloves slip right out of the casings like magic.

Shrimp Caprese Pasta

July 20, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | 2 Comments
Tags: , , , , , , , , , , , , , ,

Here’s a recipe for Shrimp Caprese Pasta. To make this Dish you’ll be needing Whole Wheat Penne Pasta, Olive Oil. Grape Tomatoes, Basil, Balsamic Vinegar, Garlic Cloves, Salt, Red Pepper Flakes, Medium Shrimp, and Mozzarella Pearls. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Shrimp Caprese Pasta

Ingredients
1 cup uncooked whole wheat penne
2 teaspoons olive oil
2 cups coarsely chopped grape tomatoes
4 tablespoons chopped fresh basil, divided
1 tablespoon balsamic vinegar
2 cloves garlic, minced
1/4 teaspoon salt
1/8 teaspoon red pepper flakes
8 ounces medium raw shrimp (with tails on), peeled and deveined
1 cup grape tomatoes, halved
2 ounces fresh mozzarella pearls

Directions
Yield: 4 servings
Serving size: 1/4 of recipe

1 – Cook pasta according to package directions, omitting salt. Drain, reserving 1/2 cup cooking water. Set aside.

2 – Heat oil in large skillet over medium heat. Add 2 cups chopped tomatoes, reserved 1/2 cup pasta water, 2 tablespoons basil, vinegar, garlic, salt, and red pepper flakes. Cook and stir 10 minutes or until tomatoes begin to soften.

3 – Add shrimp and 1 cup halved tomatoes to skillet; cook and stir 5 minutes or until shrimp turn pink and opaque. Add pasta; cook until heated through.

4 – Divide mixture evenly among four bowls. Top evenly with cheese and remaining 2 tablespoons basil.

Nutrition Information:
Exchanges per serving: 1 1/2 Bread/Starch, 1 Vegetable, 1 1/2 Meat.
https://www.diabetesselfmanagement.com/recipes/main-dishes/shrimp-caprese-pasta/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.
Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

Appetizer of the Week – Teriyaki Chicken Drummies

July 17, 2021 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
Tags: , , , , , , , , , , , , ,

This week’s Appetizer of the Week is Teriyaki Chicken Drummies. To make this week’s recipe you’ll be needing Low-Sodium Teriyaki Sauce, Garlic Cloves, Black Pepper, Chicken Drummettes, and Toasted Sesame Seeds. The Chicken Drummies are 160 calories and 2 net carbs. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Teriyaki Chicken Drummies
Ingredients
1 bottle (10 ounces) low-sodium teriyaki sauce, divided
4 cloves garlic, crushed
1/4 teaspoon black pepper
3 pounds chicken drummettes (about 24 pieces total)
1 tablespoon toasted sesame seeds*

Directions
Yield: 12 drummies

1 – Reserve 1/4 cup teriyaki sauce; set aside. Combine remaining teriyaki sauce, garlic, and pepper in shallow baking dish. Add drummettes; marinate in refrigerator for 30 minutes, turning once.

2 – Preheat oven to 400°F. Spray baking sheet with nonstick cooking spray. Remove drummettes from dish; discard marinade. Place drummettes, skin side up, on prepared baking sheet.

3 – Bake 30 minutes or until golden brown. Immediately remove drummettes to large bowl. Add reserved 1/4 cup teriyaki sauce; toss to coat evenly. Sprinkle with sesame seeds.

*Note. To toast sesame seeds, spread seeds in small skillet. Shake skillet over medium-low heat about 3 minutes or until seeds begin to pop and turn golden.

Nutrition Information:
Calories: 160 calories, Carbohydrates: 2 g, Protein: 12 g, Fat: 10 g, Saturated Fat: 2 g, Cholesterol: 40 mg, Sodium: 300 mg, Fiber: 0 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/teriyaki-chicken-drummies/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

VEGETABLE LASAGNA

July 4, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
Tags: , , , , , , , , , , , , , , , , , , , ,

I have a recipe for Vegetable Lasagna. To make the Lasagna some of the ingredients you’ll be needing are Garlic Cloves, Mushrooms, Zucchini, Carrot, Red Bell Pepper, Red Onion, Spices, Dry Red Wine, Ricotta Cheese, Basil Pesto, Shredded Part-Skim Mozzarella Cheese, and more! 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/

VEGETABLE LASAGNA
This recipe may be doubled and made in a 9×13 baking dish for 12 servings. Recipe for Vegetable Lasagna from our Main Dishes recipe section.

Ingredients

6 pieces Dreamfields Lasagna
1 tablespoon olive oil
2 cloves garlic, minced
3/4 cup sliced mushrooms
3/4 cup chopped zucchini (1 small zucchini)
1/2 cup sliced carrot
1/2 cup chopped red bell pepper
1/2 cup thinly sliced red onion
1/4 teaspoon black pepper
1/4 cup dry red wine
2 cups tomato-basil pasta sauce
1 cup part-skim ricotta cheese
1/4 cup grated Parmesan cheese
2 tablespoons commercial basil pesto
Nonstick cooking spray
3/4 cup (3 ounces) shredded part-skim mozzarella cheese

Directions

1 – Preheat oven to 375ºF.
2 – Cook lasagna according to package directions. Drain and cut each piece in half.
3 – Meanwhile, heat olive oil in medium saucepan over medium heat. Cook garlic 2 minutes, stirring frequently. Add mushrooms, zucchini, carrot, bell pepper, red onion and black pepper; cook 5 minutes, stirring frequently. Add wine; cook 3 minutes or until wine has evaporated. Add pasta sauce; bring to a boil. Reduce heat; simmer 10 minutes.
4 – In a small bowl combine ricotta cheese, Parmesan cheese and pesto.
5 – Spray 8-inch square baking dish with cooking spray. Spread 3/4 cup vegetable-pasta sauce in bottom of baking dish. Arrange 4 noodle halves over sauce. Top with one-third of cheese-pesto mixture, then 1 cup sauce. Repeat layers twice, using any remaining sauce on top. Sprinkle with mozzarella.
6 – Cover and bake at 375°F 30 minutes. Uncover and bake an additional 20 minutes. Let stand 10 minutes.
NOTES:
This recipe may be doubled and made in a 9×13 baking dish for 12 servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 331
Calories from fat: 37
Fat: 14 grams
Saturated Fat: 5 grams
Fiber: 6 grams
Sodium: 652 milligrams
Cholesterol: 24 milligrams
Protein: 16 grams
Carbohydrates: 0 grams
https://diabeticgourmet.com/diabetic-recipes/vegetable-lasagna

Diabetic Dish of the Week – Grilled Chicken Adobo

June 22, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | 1 Comment
Tags: , , , , , , , , , , , , , , , ,

This week’s Diabetic Dish of the Week is a Grilled Chicken Adobo. To make this week’s Dish you’ll be need Onion, Lime Juice, Garlic Cloves, Ground Cumin, Dried Oregano, Dried Thyme, Ground Red Pepper, Chicken Breasts, and Cilantro. The Dish is 139 calories. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Grilled Chicken Adobo
This twist on the classic Filipino dish uses chicken breast to keep the fat content low. And with only 1 gram of carb per serving, it will have minimal impact on your blood sugar, but

maximum effect on your taste buds!

Ingredients
1/2 cup chopped onion
1/3 cup lime juice
6 cloves garlic, coarsely chopped
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon ground red pepper
6 boneless skinless chicken breasts (about 1/4 pound each)
3 tablespoons chopped fresh cilantro (optional)

Directions
Yield: 6 servings
Serving size: 1 grilled chicken breast

1. Combine onion, lime juice, and garlic in food processor. Process until onion is finely minced. Transfer to large resealable food storage bag. Add cumin, oregano, thyme, and red pepper; knead bag until blended. Place chicken in bag; press out air and seal. Turn to coat chicken with marinade. Refrigerate 30 minutes or up to 4 hours, turning occasionally.

2. Spray grid with nonstick cooking spray. Prepare grill for direct cooking. Remove chicken from marinade; discard marinade. Place chicken on grid. Grill 5 to 7 minutes on each side over medium heat, or until chicken is no longer pink in center. Transfer to clean serving platter and garnish with cilantro, if desired.

Nutrition Information:
Calories: 139 calories, Carbohydrates: 1 g, Protein: 25 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 69 mg, Sodium: 61 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/grilled-chicken-adobo/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

Italian Ground Turkey Stuffed Peppers

February 19, 2021 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
Tags: , , , , , , , , , , , , , , ,

I also have a recipe for an Italian Ground Turkey Stuffed Peppers. These are made using Bell Peppers, JENNIE-O® Lean Italian Seasoned Ground Turkey, Olive Oil, Onion, Garlic Cloves, Zucchini, Roma Tomatoes, Red Pepper Flakes, Long Grain and Wild Rice, and Grated Pepper Jack Cheese. This one is sure to heat up these cold Winter’s Nights! You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Stay Safe and Make the SWITCH in 2021! https://www.jennieo.com/

Italian Ground Turkey Stuffed Peppers
Time for a flavorful update to your go-to stuffed pepper recipe with Italian seasoned ground turkey, pepper jack cheese, Roma tomatoes and zucchini.

Total Time 1 Hour
Serving Size Makes 6 Servings

Ingredients
6 – bell peppers, any color
1 – (16-ounce) package JENNIE-O® Lean Italian Seasoned Ground Turkey
2 – tablespoons olive oil
1 – onion, finely diced
2 – cloves garlic, chopped
1 – medium zucchini, finely diced
4 – Roma tomatoes, seeded and finely diced
red pepper flakes, if desired
salt and freshly ground black pepper, if desired
1 – cup cooked long-grain and wild rice
1 ½ – cups grated pepper jack cheese, divided

Directions
1) Preheat oven to 350°F.
2) Cut tops off peppers. Remove and discard stems. Finely chop tops; set aside. Scoop out seeds and membrane. Place peppers cut side up in baking dish just large enough to hold them upright.
3) Spray skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add ground turkey to hot skillet. Stir to crumble, approximately 14-16 minutes. Always cook to well-done, 165°F as measured by a meat thermometer. Remove ground turkey from skillet and set aside.
4) Wipe out skillet and add olive oil. Add onions, chopped peppers and cook 3 to 4 minutes, until soften. Add garlic, zucchini and cook another minute. Add tomatoes and season with red pepper flakes and salt and black pepper, if desired. Cook until heated through. Stir in ground turkey, rice and 1 cup cheese.
5) Fill peppers with rice mixture and top with remaining ½ cup cheese. Pour a small amount of water into the bottom of the baking dish. Cover with foil and bake 30 minutes. Uncover and bake 15 to 20 minutes or until the peppers are soft and the cheese is melted.

Nutrition
Calories – 240
Protein – 24g
Carbohydrates – 16g
Fiber – 2g
Sugars – 5g
Fat – 8g
Cholesterol – 60mg
Sodium – 630mg
Saturated Fat 2.5g
https://www.jennieo.com/recipes/italian-ground-turkey-stuffed-peppers/

Smoky Pasta and Bean Soup

February 16, 2021 at 6:01 AM | Posted in CooksRecipes | Leave a comment
Tags: , , , , , , , , , , , , , , ,

Here’s a recipe for a Smoky Pasta and Bean Soup. To make this recipe you’ll be needing Bacon, Onion, Celery, Carrot, Garlic Cloves, Crushed Red Pepper Flakes, Crushed Tomatoes, Canned White Beans, Chicken Broth, Macaroni, and fresh Grated Parmesan Cheese. A great dish to warm up these cold Winter’s Days! 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

Smoky Pasta and Bean Soup
Warm up with this hearty soup. Serve with crusty rolls and a simple green salad.

Recipe Ingredients:
6 slices bacon, diced
1 small onion, finely chopped
1 rib celery, finely chopped
1 medium carrot, peeled and grated
2 cloves garlic, minced
1/8 teaspoon crushed hot red pepper flakes
2 cups canned crushed tomatoes
2 1/2 cups drained canned white beans
6 cups chicken broth
3/4 cup macaroni or other small pasta shape
Freshly grated Parmesan cheese (optional)

Cooking Directions:
1 – In a large deep skillet, sauté bacon until some fat is rendered; add onion, celery, carrot, garlic and red pepper to skillet and sauté until vegetables are softened, about 10 minutes.
2 – Stir in tomatoes, cook and stir occasionally for 10 more minutes.
3 – Stir in beans; add broth and bring to a gentle boil. Add macaroni (or other small pasta) and continue cooking until pasta is tender, but still firm, about 15 minutes.
4 – Serve immediately with Parmesan cheese if desired; or cover, refrigerate and reheat gently to serving temperature.
Makes 8 servings.
https://www.cooksrecipes.com/soup/smoky_pasta_and_bean_soup_recipe.html

Next Page »

Blog at WordPress.com.
Entries and comments feeds.

Traveling In My Kitchen

Exploring the world - one recipe at a time

Hungry Pandas

Dinner, Desserts, and Drinks

Miss Raven's Kitchen

Be creative by flying blind

liz kimchii

Your weekly digest of good eats

Nikole's Kitchen

Live a fulfilling life free of deprivation and full of nourishment.

Peckish Couple

Tasty home-cooked recipes

Missy J White

Food | Motherhood | Lifestyle

Web Bloggers United

We are on a mission to bring together all the favorite bloggers' posts on the web in one place...

Orleans County Cuisine

Let us make beautiful food together