Diabetic Dish of the Week – TURKEY CHILI VERDE
September 29, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a commentTags: Chili, Cilantro, Cooking, Diabetes, Diabetic Dish of the Week, Diabetic Gourmet Magazine, Flour Tortillas, Food, Green Bell Pepper, Jalapeno Pepper, Pepper, recipes, Salt, Tomatillos, Turkey Chili Verde, Vegetable Oil, White Onions
This week’s Diabetic Dish of the Week is a TURKEY CHILI VERDE. The Chili is made using Tomatillos, Vegetable Oil, Green Bell Pepper, White Onions, Jalapeno Pepper, Salt, Pepper, Cilantro, and Flour Tortillas (optional). The Chili is 240 calories and 8 net carbs per serving! Find this 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 2020! https://diabeticgourmet.com/
TURKEY CHILI VERDE
Ingredients
1 package (about 1 pound) Honeysuckle White Turkey Breast Tenderloins
1 pound tomatillos
2 tablespoon vegetable oil
1 medium green bell pepper, seeded and chopped
1 medium white onion, chopped
1 jalapeno pepper, seeded and chopped
1 tablespoon minced garlic
Salt and black pepper
1/4 cup chopped cilantro
Optional: Corn or flour tortillas (not included in nutritional information)
Directions
1 – Cut turkey into 1/2-inch cubes.
2 – Remove papery husks from tomatillos; rinse tomatillos in hot water and cut into quarters.
3 – In large nonstick skillet, heat oil over medium heat. Add turkey; cook about 5 minutes or until it turns white.
4 – With slotted spoon, transfer turkey to large saucepan.
5 – Add bell pepper, onion, jalapeno and garlic to same skillet; season with salt and pepper.
6 – Cook about 5 minutes or until vegetables start to soften.
7 – Add vegetables and tomatillos to saucepan with turkey; bring to a simmer. Cover and cook over low heat about 30 minutes or until turkey is tender. If there is too much liquid, uncover and simmer until liquid has cooked down.
8 – Add cilantro; serve with rice, corn or flour tortillas, if desired.
Recipe Yield: Yield: 4 servings
NUTRITIONAL INFORMATION PER SERVING:
Calories: 240
Fat: 9 grams
Saturated Fat: 1 grams
Fiber: 3 grams
Sodium: 60 milligrams
Cholesterol: 70 milligrams
Protein: 30 grams
Carbohydrates: 11 grams
Sugars: 6 grams
https://diabeticgourmet.com/diabetic-recipes/turkey-chili-verde
Diabetic Side Dish of the Week – Quinoa and Black Bean Salad Recipe for Diabetics
August 30, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | Leave a commentTags: Black Beans, Cilatro, Cooking, Diabetes, Diabetes Self Management, Diabetic Side Dish of the Week, Food, Frozen Corn, Green Bell Pepper, Green Onions, Ground Cumin, Olive oil, Quinoa, Quinoa and Black Bean Salad Recipe for Diabetics, recipes, Red Wine Vinegar, Tomato
This week’s Diabetic Side Dish of the Week is a Quinoa and Black Bean Salad Recipe for Diabetics. To make this week’s Dish you’ll be needing Quinoa, Black Beans, Red Wine Vinegar, Frozen Corn, Green Bell Pepper, Tomato, Green Onions, Cilantro, Salt, Pepper, Ground Cumin, and Olive Oil. Side Dish or a Meal? 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 2020! https://www.diabetesselfmanagement.com/
Quinoa and Black Bean Salad Recipe for Diabetics
Ready in under an hour, this Quinoa and Black Bean Salad is low in calories and chock-full of fiber — and flavor!
Ingredients
Preparation time: 20 minutes
Cooking time: 30 minutes (cooking and cooling).
1 1/2 cups quinoa
1 can (15 ounces) black beans, rinsed and drained
1 1/2 tablespoons red wine vinegar
1 1/2 cups frozen corn
3/4 cup chopped green bell pepper
1 medium tomato, chopped
4 green onions (green and white parts), chopped
1/4 cup finely chopped fresh cilantro
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/4 teaspoons ground cumin
1/4 cup olive oil
Directions
Yield: 11 servings
Serving size: about 3/4 cup
1 – Bring 3 cups of water to a boil in a two-quart saucepan. Add quinoa and bring back to a boil. Cover and cook over medium heat for about 12 minutes or until the quinoa has absorbed all of the water. Remove from heat and fluff. Let cool slightly.
2 – While the quinoa is cooking, toss beans with vinegar, corn, green pepper, tomato, green onions, and cilantro in a large bowl. In a small bowl, whisk together lime juice, salt, black pepper, cumin, and oil. Add the cooled quinoa to the vegetables and drizzle the dressing over salad. Toss to combine. This salad may be made one day ahead, covered, and chilled.
Nutrition Information:
Calories: 170 calories, Carbohydrates: 26 g, Protein: 5 g, Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 190 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/salads/quinoa-and-black-bean-salad/
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/
Cabbage Potato and Andouille Sausage Skillet
August 21, 2020 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a commentTags: Cabbage, Cabbage Potato and Andouille Sausage Skillet, Cooking, Food, Green Bell Pepper, JENNIE-O® Andouille Turkey Sausage, recipes, Russet Potatoes, Steak Seasoning, Switch, Vegetable Broth, Yellow onion
I have a 2nd Jennie – O Recipe to pass along, Cabbage Potato and Andouille Sausage Skillet. This one is made using Olive Oil, Russet Potatoes, JENNIE-O® Andouille Turkey Sausage, Russet Potatoes, Cabbage, Yellow Onion, Green Bell Pepper, Steak Seasoning, and Vegetable Broth. One Delicious Skillet! 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 2020! https://www.jennieo.com/
Cabbage Potato and Andouille Sausage Skillet
Whip up a flavorful family favorite in only 30 minutes. This simple Cabbage Potato & Andouille Sausage Skillet dish includes everything you need for a hearty meal, made better-for-you with 
hardwood smoked turkey sausage.
Total Time 30 Minutes
Serving Size 4 Servings
Ingredients
2 – tablespoons olive oil
2 – medium russet potatoes, peeled and diced
1 – (13-ounce) package JENNIE-O® Andouille Turkey Sausage, sliced
½ green cabbage, cut into thin strips
1 small yellow onion, sliced
1 green bell pepper, sliced
1 teaspoon steak seasoning
¾ cup vegetable broth
Directions
1) In large cast-iron skillet, heat oil over medium heat. Add potatoes and cook 8-10 minutes turning often. Add sausage and cook 2 minutes or until browned.
2) Stir in cabbage, onion, bell pepper, seasoning and cook until cabbage is wilted. Add broth, cover and cook until tender.
Nutrition Per Serrving
Calories 310
Protein 16g
Carbohydrates 27g
Fiber 4g
Sugars 7g
Fat 15g
Cholesterol 60mg
Sodium 970mg
Saturated Fat 3.5g
https://www.jennieo.com/recipes/cabbage-potato-andouille-sausage-skillet/
Easy Turkey Ham Skillet Breakfast
July 24, 2020 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a commentTags: Cooking, Easy Turkey Ham Skillet Breakfast, Food, Green Bell Pepper, JENNIE-O® Turkey Ham, Onion, Potatoes, recipes, Shredded Cheddar Cheese, Switch, Tomato, Vegetable Oil, Zucchini
I have a 2nd Jennie – O Recipe to pass along, Easy Turkey Ham Skillet Breakfast. This one is made using Potatoes, Onion, Vegetable Oil, Green Bell Pepper, Zucchini, JENNIE-O® Turkey Ham, Tomato, and Shredded Cheddar Cheese. Another winning Breakfast Recipe! 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 2020! https://www.jennieo.com/
Easy Turkey Ham Skillet Breakfast
This breakfast skillet is packed with a ton of fresh veggies, turkey ham and melted Cheddar cheese. And this Easy Turkey Ham Skillet Breakfast is ready in under 30 minutes!
Ingredients
2 medium potatoes, cooked and cubed
1 onion, chopped
3 tablespoons vegetable oil
1 green bell pepper, chopped
1 zucchini, chopped
2 cups diced JENNIE-O® Turkey Ham
1 tomato, chopped
½ cup shredded Cheddar cheese
Directions
1) In large skillet, add cooked potatoes and onion to oil and simmer over medium high heat 5 minutes or until golden brown and almost tender. Add bell pepper and zucchini; cook 5 minutes longer or until tender.
2) Add turkey ham and tomato to skillet. Sprinkle with cheese. Cover and cook 3 to 5 minutes or until cheese is melted.
Nutrition
Calories 240
Protein 14g
Carbohydrates 27g
Fiber 3g
Sugars 5g
Fat 10g
Cholesterol 45mg
Sodium 700mg
Saturated Fat 4.5g
https://www.jennieo.com/recipes/easy-turkey-ham-skillet-breakfast/
“Meatless Monday” Recipe of the Week – Creamy Yellow Squash Soup
May 18, 2020 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday | Leave a commentTags: Buttermilk, Cooking, Creamy Yellow Squash Soup, Diabetes Self Management, Diet Margarine, Food, Green Bell Pepper, Meatless Monday, Onion, recipes, Reduced-Fat Shredded Sharp Cheddar Cheese, Reduced-Sodium 99% Fat-Free Chicken Broth, Soup, Spices, Vegetarian, Yellow Squash
This week’s “Meatless Monday” Recipe of the Week is a recipe for a Creamy Yellow Squash Soup. A delicious and healthy Soup made with; Yellow Squash, Green Bell Pepper, Onion, Reduced-Sodium 99% Fat-Free Chicken Broth, Buttermilk, Diet Margarine, Reduced-Fat Shredded Sharp Cheddar Cheese, and Spices. 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 2020! https://www.diabetesselfmanagement.com/
Creamy Yellow Squash Soup
Ingredients
Nonstick cooking spray
1 pound yellow squash, cut into 1/4-inch slices
1 medium green bell pepper, chopped
1 medium onion, chopped
1/4 teaspoon dried thyme
1 teaspoon ground cumin, divided
1 3/4 cups reduced-sodium, 99% fat-free chicken broth
1 cup fat-free buttermilk
1 tablespoon diet margarine
1/4 teaspoon black pepper
2 ounces reduced-fat sharp Cheddar cheese, shredded
Directions
1 – Heat Dutch oven over medium heat until hot. Lightly coat with cooking spray. Add squash, bell pepper, and onion. Spray vegetables with cooking spray. Cook and stir 6 minutes or until onion begins to brown.
2 – Add thyme, 1/2 teaspoon cumin, and broth. Bring to a boil over high heat. Reduce heat to a simmer. Cover. Cook 20 minutes.
3 – Working in 1-cup batches, place mixture in blender or food processor. Cover. Purée. Repeat with remaining ingredients. Return soup to Dutch oven over medium heat. Add buttermilk, margarine, remaining 1/2 teaspoon cumin and pepper. Cook until heated through. Serve topped with cheese.
Yield: 4 servings. Serving size: 1 cup soup plus 2 tablespoons cheese.
Nutrition Facts Per Serving:
Calories: 113 calories, Carbohydrates: 12 g, Protein: 8 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 11 mg, Sodium: 401 mg, Fiber: 2 g
https://beatcancer2010.wordpress.com/?s=Creamy+Yellow+Squash+Soup
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/
Seafood Sunday – Caribbean Fish Roast
May 10, 2020 at 6:02 AM | Posted in Seafood Sunday | Leave a commentTags: baking, Caribbean Fish Roast, Caribbean Jerk Seasoning, Cod, Cooking, CooksRecipes, Food, Green Bell Pepper, Green Onions, Lime juice, recipes, Roasting, Salt, Seafood Sunday, Sweet corn, Vegetable Oil
This week’s Seafood Sunday Recipe is a Caribbean Fish Roast. To make this week’s recipe you’ll be needing Lime Juice, Vegetable Oil, Caribbean Jerk Seasoning, Salt, Green Bell Pepper, Cod, Green Onions, and Sweet Corn. A little taste of the Caribbean for your Sunday Dinner! 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
Caribbean Fish Roast
Recipe Ingredients:
1/4 cup lime juice
1 tablespoon vegetable oil
1 to 2 teaspoons Caribbean Jerk Seasoning
1/4 teaspoon salt
2 red or green bell pepper
1 1/4 pounds cod, pollock, barramundi, swai, or sea bass
8 green onions
4 ears husked fresh Supersweet Corn
Cooking Directions:
1 – Preheat oven to 500°F (260°C).
2 – In a cup, combine lime juice, oil, Caribbean seasoning and salt.
3 – Cut peppers lengthwise into 8ths. Place peppers on lightly oiled jelly roll pan or brim medium baking sheet; brush with lime juice mixture. Roast 5 minutes.
4 – Cut fish into 4 pieces.
5 – Trim onions and husk corn.
6 – Add fish, green onions and corn to pan with peppers; brush with remaining lime juice mixture.
7 – Roast just until fish is cooked through, about 10 minutes.
8 – Remove to platter and serve.
Makes 4 servings.
https://www.cooksrecipes.com/seafood/caribbean_fish_roast_recipe.html
“Meatless Monday” Recipe of Week – Cajun Grains
April 20, 2020 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday | Leave a commentTags: Cajun Grains, Cooking, Diabetes Self Management, Diced Tomatoes with Green Chilies, Food, Green Bell Pepper, Ground Turkey (93% Lean), Low Sodium Chicken Broth, Meatless Monday, recipes, Red Kidney Beans, Salt Free Cajun Seasoning, Vegetarian, White Onion, Whole Farro
This week’s “Meatless Monday” Recipe of Week is Cajun Grains. So to make this week’s Dish you’ll be needing Whole Farro, Low Sodium Chicken Broth, Diced Tomatoes with Green Chilies, Sea Salt, Extra Virgin Olive Oil, Ground Turkey (93% Lean), Green Bell Pepper, White Onion, Salt Free Cajun Seasoning, and 1 can No Salt Added Red Kidney Beans. 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 2020! https://www.diabetesselfmanagement.com/
Cajun Grains
This simple Cajun Grain recipe from Jackie Newgent’s The All-Natural Diabetes Cookbook, 2nd Edition, will kick the monotony out of any boring lunchtime. Packed with the whole grain farro, lean 
ground turkey, and plenty of vegetables, this is something you can make in advance and then reheat in the microwave for a high-flavor and nutritious lunch entree!
Ingredients
1 cup whole farro, rinsed and drained
1 3/4 cups low-sodium chicken or vegetable broth
1 (14.5-ounce) can roasted, diced tomatoes with green chilies (undrained)
1 1/4 teaspoons sea salt
1 tablespoon extra-virgin olive oil
8 ounces ground turkey (about 93% lean)
1 medium green bell pepper, finely diced
1 small white onion, finely diced
1 tablespoon salt-free cajun seasoning
1 (15-ounce) can no-salt-added red kidney beans, drained
Directions
Add the farro, broth, diced tomatoes with liquid, and salt to a medium saucepan. Bring to a boil over high heat. Reduce the heat to medium low, cover and simmer for 20 minutes. (The farro will be halfway cooked.)
Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the turkey, bell pepper, onion, and cajun seasoning and sauté until the turkey is crumbled and well-done and onion is softened, about 5 minutes.
Stir the turkey mixture and beans into the farro mixture, cover, and continue to simmer until the farro is tender, about 20 minutes. Remove from heat and let stand, covered, for 5 minutes to complete the cooking process. Then serve.
Nutrition Information:
Calories: 230 calories, Carbohydrates: 32 g, Protein: 15 g, Fat: 5 g, Saturated Fat: 1.5 g, Cholesterol: 20 mg, Sodium: 430 mg, Fiber: 7 g
https://www.diabetesselfmanagement.com/recipes/sides/cajun-grains/
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/
It’s Chili, Chowder, or Stew Saturday – Barley and Sausage Gumbo
March 21, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, It's Chili Soups or Stews Saturday | 1 CommentTags: Barley and Sausage Gumbo, Celery, Cooking, Diabetes Self Management, Dried Oregano, Food, Garlic, Green Bell Pepper, It's Chili Soups or Stews Saturday, Low-Fat Chicken Andouille Sausages, No Salt Added Tomato Purée, Okra, Onion, Peral Barley, recipes, Red Pepper Flakes, Reduced Sodium Chiken Broth, Salt
This week’s It’s Chili, Chowder, or Stew Saturday Recipe is a Barley and Sausage Gumbo. Made using Onion, Green Bell Pepper, Okra, Celery, Garlic, Reduced Sodium Chiken Broth, No Salt Added Tomato Purée, Peral Barley, Dried Oregano, Salt, Red Pepper Flakes, and Low-Fat Chicken Andouille Sausages. One delicious Creole Dish! 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 2020! https://www.diabetesselfmanagement.com/
Barley and Sausage Gumbo
Celebrate Mardi Gras with this healthful twist on an authentic Creole gumbo dish!
Ingredients
1 small onion, chopped
1 large green bell pepper, chopped
1 cup frozen sliced okra
1 medium stalk celery, chopped
1 clove garlic, minced
1 cup reduced-sodium chicken broth
1 cup no-salt-added tomato purée
1/4 cup uncooked pearl barley
1 teaspoon dried oregano
1/4 teaspoon salt (optional)
1/8 teaspoon red pepper flakes
2 low-fat chicken andouille sausages (3 ounces each), sliced 1/2 inch thick
Directions
Yield:
4 servings
Serving size:
1 1/3-cup
Place onion, bell pepper, okra, celery, and garlic in slow cooker. Add chicken broth, tomato purée, barley, oregano, salt, if desired, and red pepper flakes; stir. Add sliced sausages. Cover; cook on LOW 5 to 6 hours.
Let stand 5 minutes before serving.
Nutrition Information:
Calories: 175 calories, Carbohydrates: 24 g, Protein: 12 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 31 mg, Sodium: 363 mg, Fiber: 6 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/barley-sausage-gumbo/
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/
It’s Chili, Chowder, or Stew Saturday – Pecos Red Stew
January 11, 2020 at 6:02 AM | Posted in CooksRecipes, It's Chili Soups or Stews Saturday | 1 CommentTags: Boneless Pork Shoulder, Chicken Broth, Chili powder, Cilantro, Cooking, CooksRecipes, Corn, Crushed red pepper, Food, Garbanzo Beans, Garlic, Green Bell Pepper, It's Chili Soups or Stews Saturday, Onion, Oregano, Pecos Red Stew, Potatoes, recipes
This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Pecos Red Stew. The Stew is made using Boneless Pork Shoulder, Onion, Green Bell Pepper, Garlic, Cilantro, Chili Powder, Oregano, Crushed Red Pepper, Chicken Broth, Potatoes, Corn, and Garbanzo Beans. Serve it with fresh baked Cornbread and Fruit Combo of Oranges, and Pineapple Spears. AQnother Delicious Recipe from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all tastes, diets, and cuisines so check it out today! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html
Pecos Red Stew
Richly flavored, this is a robust Texas-style stew featuring pork and vegetables. It’s great served with hot cornbread and a fresh fruit combo of sliced oranges and pineapple spears.
Recipe Ingredients:
2 pounds boneless pork shoulder or sirloin, cut into 1-inch cubes
2 tablespoons vegetable oil
2 cups chopped onion
1 cup chopped green bell pepper
2 cloves garlic, minced
1/4 cup chopped fresh cilantro leaves
4 tablespoons chili powder
2 teaspoons dried oregano leaves
1 teaspoon salt
1/2 teaspoon crushed red pepper
2 (14.5-ounce) cans chicken broth
3 cups cubed (1-inch), peeled potatoes
2 cups fresh or frozen kernel corn
1 (16-ounce) can garbanzo beans, drained and rinsed
Cooking Directions:
1 – Heat oil in Dutch oven. Brown pork over medium-high heat. Stir in onions, green pepper, garlic, cilantro, chili powder, oregano, salt, red pepper and chicken broth. Cover; cook over medium-low heat for 45 to 55 minutes or until pork is tender.
2 – Add potatoes, corn and beans. Cover; cook 15 to 20 minutes longer.
Makes 8 servings.
https://www.cooksrecipes.com/soup/pecos_red_stew_recipe.html
It’s Chili, Chowder, or Stew Saturday – Creamy Yellow Squash Soup
February 9, 2019 at 6:02 AM | Posted in Uncategorized | Leave a commentTags: Cooking, Creamy Yellow Squash Soup, Diabetes, Diabetes Self Management, Food, Green Bell Pepper, It's Chili Soups or Stews Saturday, Onion, recipes, Soup, Spices, Yellow Squash
This week’s It’s Chili, Chowder, or Stew Saturday Recipe is a recipe for Creamy Yellow Squash Soup. A delicious and healthy Soup made with; Yellow Squash, Green Bell Pepper, Onion, Reduced-Fat Shredded Sharp Cheddar Cheese, and Spices. Warm up these cold Winter Days with this week’s recipe! It comes from another one of my favorite sites, the Diabetes Self Management website. At the site you’ll find a fantastic selection of Diabetic Friendly Recipes, tips on managing your Diabetes, Diabetic News, and more! So check it out today. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/
Creamy Yellow Squash Soup
Ingredients
Nonstick cooking spray
1 pound yellow squash, cut into 1/4-inch slices
1 medium green bell pepper, chopped
1 medium onion, chopped
1/4 teaspoon dried thyme
1 teaspoon ground cumin, divided
1 3/4 cups reduced-sodium, 99% fat-free chicken broth
1 cup fat-free buttermilk
1 tablespoon diet margarine
1/4 teaspoon black pepper
2 ounces reduced-fat sharp Cheddar cheese, shredded
Directions
1 – Heat Dutch oven over medium heat until hot. Lightly coat with cooking spray. Add squash, bell pepper, and onion. Spray vegetables with cooking spray. Cook and stir 6 minutes or until onion begins to brown.
2 – Add thyme, 1/2 teaspoon cumin, and broth. Bring to a boil over high heat. Reduce heat to a simmer. Cover. Cook 20 minutes.
3 – Working in 1-cup batches, place mixture in blender or food processor. Cover. Purée. Repeat with remaining ingredients. Return soup to Dutch oven over medium heat. Add buttermilk, margarine, remaining 1/2 teaspoon cumin and pepper. Cook until heated through. Serve topped with cheese.
Yield: 4 servings. Serving size: 1 cup soup plus 2 tablespoons cheese.
Nutrition Facts Per Serving:
Calories: 113 calories, Carbohydrates: 12 g, Protein: 8 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 11 mg, Sodium: 401 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/creamy-yellow-squash-soup/
Petitchef
Foodista
Posts I Like
Create a free website or blog at WordPress.com.
Entries and comments feeds.
