Tex-Mex Turkey Chili

September 10, 2021 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
Tags: , , , , , , , , , , , ,

I’ve got a 2nd Jennie – O Turkey Chili Recipe to pass along, Tex-Mex Turkey Chili. This one is made using JENNIE-O® Extra Lean Ground Turkey Breast, Onion, Garlic, Spices, Low Sodium Chicken Broth, Salsa, Kidney Beans, and Green Bell Peppers. This will be one Hearty and Delicious Turkey Chili! 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/

Tex-Mex Turkey Chili
It’s easy to switch from beef to turkey when it tastes this good. Savory, delicious and gluten-free, this hearty Tex-Mex chili recipe is ready in under 30 minutes.
Total Time – 35 Minutes
Serving Size – 6 Servings

INGREDIENTS
1 onion, chopped
3 cloves garlic, minced
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
1 tablespoon chili powder
1 tablespoon ground cumin
salt, if desired
1 cup low-sodium chicken broth
2 (14½-ounce) cans salsa-style or regular stewed tomatoes, undrained
1 (16-ounce) can kidney or pinto beans, drained and rinsed
1 green bell pepper, diced
¾ cup CHI-CHI’S® salsa

DIRECTIONS
1) Coat large saucepan with cooking spray.

2) Add onion and garlic; cook over medium heat 5 minutes, stirring occasionally.

3) Crumble turkey into saucepan; sprinkle with chili powder, cumin, and salt, if desired.

4) Spray a skillet with nonstick cooking spray. Preheat skillet over medium-high heat.

5) Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.

6) Add chicken broth, tomatoes, beans, bell pepper and salsa. Bring to a boil over high heat.

7) Reduce heat; simmer 10 minutes, stirring occasionally.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 390
Protein 38g
Carbohydrates 58g
Fiber 22g
Sugars 6g
Fat 2g
Cholesterol 35mg
Sodium 390mg
Saturated Fat 0g
https://www.jennieo.com/recipes/tex-mex-turkey-chili/

Diabetic Dish of the Week – Sweet ‘N Sour No-Cook Ham Kabobs

March 23, 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 Sweet ‘N Sour No-Cook Ham Kabobs. To make this week’s Dish you’ll be needing Cherry Tomatoes, Pineapple Chunks, Green Bell Peppers, Ham Chunks, and Wish-Bone Oriental Dressing. The Dish is 233 calories and 19 net carbs 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/

Sweet ‘N Sour No-Cook Ham Kabobs
All the fun of kabobs without all the heat of cooking makes for perfect summer fare!

Ingredients
Preparation time: 10 minutes
Chilling time: 1–2 hours (optional)

2 ten-inch skewers
6 cherry tomatoes
4 one-inch pineapple chunks (about 1/4 cup)
1/3 green bell pepper, cut into 4 strips
4 one-inch ham chunks (1/2 ounce each)
2 tablespoons Wish-Bone Oriental dressing (or similar, sweet ‘n sour dressing)

Directions
Yield: 2 kabobs
Serving size: 2 kabobs

1 – On each skewer place a tomato, a pineapple chunk, a pepper strip, and a ham cube. Repeat, then end with a tomato. Lay kabobs in a shallow dish and drizzle with dressing. To allow the flavors to blend, cover and refrigerate 1-2 hours if desired.

Nutrition Information:
Calories: 233 calories, Carbohydrates: 22 g, Protein: 16 g, Fat: 9 g, Saturated Fat: 2 g, Sodium: 1,205 mg*, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/sweet-n-sour-no-cook-ham-kabobs/

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/

STEAK, ROASTED TOMATO AND BEAN CHILI

January 20, 2021 at 6:01 AM | Posted in chili, Diabetic Gourmet Magazine | Leave a comment
Tags: , , , , , , , , , , , , , , ,

I have a recipe for a STEAK, ROASTED TOMATO AND BEAN CHILI to pass along. To make this Dish you’ll be needing Shoulder Steaks, Vegetable Oil, Green Bell Pepper, Onion, No-Salt Added Roasted Tomato Salsa, Chili Powder, Ground Cumin, 2 Cans No Salt Added Black Beans, and optional Toppings. The dish is 289 calories and 17 net carbs. 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/

STEAK, ROASTED TOMATO AND BEAN CHILI

Ingredients

3 pounds Shoulder Steaks, cut 3/4-inch thick
2 tbsp vegetable oil
1 medium green bell pepper, chopped
1 medium onion, chopped
2-1/2 cups no-salt added roasted tomato salsa
1/4 cup chili powder
2 tsp ground cumin
2 cans (15 ounces each) no-salt added black beans, rinsed, drained
Optional Toppings/Additions
Guacamole, chopped fresh cilantro, chopped purple onion, chopped tomato, shredded cheese

Directions

1 – Cut beef steaks into 3/4-inch pieces.
2 – Heat 1 tablespoon oil in stockpot over medium heat until hot. Brown beef in three batches. Set aside.
3 – Add remaining 1 tablespoon oil, bell pepper and onion to same stockpot. Cook and stir 6 to 8 minutes or until vegetables are tender.
4 – Return beef and accumulated juices to stockpot.
5 – Add salsa, chili powder and cumin; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2-1/4 hours or until beef is fork-tender.
6 – Stir in beans; cook, uncovered, 10 to 15 minutes or until beans are heated through, stirring occasionally.
7 – Serve chili in bowls. Garnish with Toppings, as desired.

Recipe Yield: Makes 8 servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 289
Fat: 10 grams
Saturated Fat: 3 grams
Fiber: 6 grams
Sodium: 264 milligrams
Cholesterol: 78 milligrams
Protein: 32 grams
Carbohydrates: 23 grams
https://diabeticgourmet.com/diabetic-recipes/steak-roasted-tomato-and-bean-chili

DEEP, DARK AND STOUT CHILI

September 29, 2020 at 6:01 AM | Posted in chili, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
Tags: , , , , , , , , , , , , ,

Here’s a recipe for a DEEP, DARK AND STOUT CHILI. Just the name of DEEP, DARK AND STOUT CHILI makes you do the Chili drool! This one is made using; Extra Lean Ground Beef, Kidney Beans, Green Bell Peppers, Stewed Tomatoes, Dark Stout Beer, Chili Powder, Ground Cumin, Roasted Cumin, Sodium-Free Beef Bouillon Granules, and Salt. 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/

DEEP, DARK AND STOUT CHILI
Ingredients

2 Tbsp canola oil (30 mL)
1-1/2 lb extra lean ground beef (or 1lb extra lean ground beef and 15-oz can kidney beans, rinsed and drained)
2 cups diced green bell peppers
1 cup diced red onion
3 cans (14.5oz each) no-salt-added stewed tomatoes
1 bottle (12oz) dark stout beer
3 Tbsp chili powder
1-1/2 Tbsp ground cumin
1-1/2 Tbsp smoked paprika (optional)
1 Tbsp sodium-free beef bouillon granules
1 tsp salt

Toppings:

1/2 cup chopped fresh cilantro leaves
1/2 cup finely chopped red onion
1 medium lime, cut into 6 wedges

Directions

1 – Heat 1 Tbsp canola oil in Dutch oven over medium-high heat. Working in two batches, brown beef, about 3-4 minutes per batch, stirring frequently.
2 – Meanwhile, in a saute pan heat remaining 1 Tbsp canola oil and cook bell peppers and onions 4 minutes or until onions are soft, stirring frequently. Stir into cooked beef. Add stewed tomatoes, beer, chili powder, cumin, paprika, and bouillon. Bring just to a boil over medium-high heat, reduce heat, cover and simmer 45 minutes. Stir in salt.
3 – Serve chili with choice of toppings placed in three small bowls.
NOTES:
Like most chili recipes, the flavors are more blended if the chili is served the next day. This dish freezes well, too.

Recipe Yield: Yield: 8 servings. Serving size: 1-1/3 cups chili.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 240
Fat: 8 grams
Saturated Fat: 1.5 grams
Fiber: 5 grams
Sodium: 480 milligrams
Cholesterol: 45 milligrams
Protein: 20 grams
Carbohydrates: 18 grams
https://diabeticgourmet.com/diabetic-recipes/deep-dark-and-stout-chili

Chilled Fresh Tomato Basil Soup TUESDAY

June 9, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | 2 Comments
Tags: , , , , , , , , , , , , , , ,

Here’s a recipe for a Chilled Fresh Tomato Basil Soup. To make this refreshing Soup you’ll need Tomatoes, Green Bell Peppers, Cucumber, Fresh Basil, Peperoncinis, Water, Red Wine Vinegar, Salt, Parsley, and Extra Light Olive Oil. It’s only 95 calories and 5 net carbs 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 2020! https://www.diabetesselfmanagement.com/

Chilled Fresh Tomato Basil Soup
Pay a visit to your local farmers’ market to snatch up fresh, in-season ingredients for this cool and refreshing summer soup! Once you’re ready, just combine and chill for peak flavors.

Ingredients
3 medium tomatoes, diced
1 cup finely chopped green bell pepper
1/2 medium cucumber, peeled, seeded and finely chopped
1/4 cup chopped fresh basil
1/4 cup finely chopped peperoncinis
1 cup water
3 tablespoons red wine vinegar
1/2 teaspoon salt
2 tablespoons chopped fresh parsley
2 tablespoons extra virgin olive oil

Directions
Yield: 4 servings
Serving size: 1 cup

1 – Combine all ingredients in medium bowl and chill 30 minutes for peak flavors.

Nutrition Information:
Calories: 95 calories, Carbohydrates: 7 g, Protein: 2 g, Fat: 7 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 464 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/chilled-fresh-tomato-basil-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/

It’s Chili, Chowder, or Stew Saturday – Curried Corn and Pepper Chowder

May 23, 2020 at 6:02 AM | Posted in CooksRecipes, It's Chili Soups or Stews Saturday | 1 Comment
Tags: , , , , , , , , , , , , , ,

This week’s It’s Chili, Chowder, or Stew Saturday Recipe is a Curried Corn and Pepper Chowder. To make this week’s recipe you’ll be needing Vegetable Oil, Green Bell Peppers, Red Bell Peppers, Shallots, Spices, Corn, Vegetable Stock, Soy Milk, and Shredded Cheddar Cheese. The Chowder is served! 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

Curried Corn and Pepper Chowder

A gluten-free recipe courtesy of The Soyfoods Council.

Recipe Ingredients:
2 tablespoons vegetable oil
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped red bell pepper
1/4 cup minced shallots
2 teaspoons curry powder, or to taste
1/2 teaspoon salt
3 cups fresh corn or 1 (16-ounce) bag frozen corn, thawed
1 cup vegetable stock
1/2 teaspoon freshly ground pepper, or to taste
3 cups plain, unflavored soymilk
1/2 cup shredded cheddar cheese

Cooking Directions:
1 – Heat the oil in a large saucepan or Dutch oven over medium-high heat. Add the bell peppers; cook, stirring occasionally, until tender, about 4 minutes. Add the shallots during the last minute; stir until tender but not browned. Add the curry powder and salt; stir for 1 minute.
2 – Stir in the corn, vegetable stock, and pepper. Bring to a boil, reduce the heat to medium; cover and cook until the vegetables are tender, about 5 minutes.
3 – Transfer 2 cups of the corn mixture to a blender or food processor. Add 1 cup of the soy milk. Process until the mixture is nearly smooth. Pour the puréed mixture into the saucepan; stir in the remaining soy milk. Stir gently over medium heat until the mixture is heated through, about 5 minutes.
4 – Sprinkle each serving with 2 tablespoons shredded cheddar cheese.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 326; Total Fat: 17g; Saturated Fat: 4g; Cholesterol: 16mg; Total Carbs: 36g; Fiber: 6g; Protein: 15g; Sodium: 594mg.
https://www.cooksrecipes.com/soup/curried_corn_and_pepper_chowder_recipe.html

“Meatless Monday” Recipe of the Week – Mediterranean Scramble Pitas

March 16, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Meatless Monday | Leave a comment
Tags: , , , , , , , , , , , , , , , ,

This week’s “Meatless Monday” Recipe of the Week is a Mediterranean Scramble Pita. Made using Canola Oil, Zucchini, Green Bell Peppers, Tomatoes, Dried Rosemary, Stuffed Green Olives, Italian Parsley, Egg Substitute, Multigrain Pita Bread Rounds, and Crumbled Reduced-Fat Feta Cheese. 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/

Mediterranean Scramble Pitas
Packed with fiber, these delicious Greek pitas are the perfect way to try the Mediterranean diet!

Ingredients
2 teaspoons canola oil, divided
1 cup sliced zucchini and/or yellow squash
1 cup diced green bell peppers
1 cup grape tomatoes, quartered
1/4 teaspoon dried rosemary
12 small stuffed green olives, quartered
1/4 cup finely chopped fresh Italian parsley
1 cup cholesterol-free egg substitute
2 multigrain pita bread rounds, halved and warmed
1 ounce reduced-fat feta cheese, crumbled

Directions
Yield: 4 servings
Serving size: 1 filled pita half

1 – Heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Add zucchini and bell peppers; cook 4 minutes or until crisp-tender. Add tomatoes and rosemary; cook 2 minutes, stirring frequently. Stir in olives and parsley. Place in medium bowl. Cover to keep warm.

2 – Wipe out skillet with paper towel. Add remaining 1 teaspoon oil and heat over medium heat. Cook egg substitute until set, lifting edges to allow uncooked portion to flow underneath.

3 – Fill each warmed pita half with equal amounts of eggs and half of feta. Top with vegetable mixture and remaining feta.

Nutrition Information:
Calories: 199 calories, Carbohydrates: 7 g, Protein: 12 g, Fat: 7 g, Saturated Fat: 1 g, Cholesterol: 2 mg, Sodium: 554 mg, Fiber: 6 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/mediterranean-scramble-pitas/

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/

Diabetic Dish of the Week – Almost Sloppy Joes

November 12, 2019 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 – Almost Sloppy Joes. To make this week’s dish you’ll need; Yellow Onion, Green Bell Peppers, Italian Seasoning, Ground Beef, Mushrooms, Diced Tomatoes, Mexican Corn, and Spices. No bun needed for this Sloppy Joe, served instead in the Green Bell Peppers! The recipe is from the Diabetes Self Management website. The Diabetes Self Management site has a huge selection of Diabetic Friendly recipes, Diabetes News, Diabetes Management Tips, and more so be sure to check it out soon. I’ve also left a link to where you subscribe to the Diabetes Self Management Magazine, one of my favorites! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Almost Sloppy Joes
Placed in a green bell pepper, our Almost Sloppy Joes recipe is a unique and tasty homemade twist on stuffed peppers and Sloppy Joes.

Ingredients
1 tablespoon olive oil
1 yellow onion, peeled and chopped
1 tablespoon peeled and minced shallot
3 cloves garlic, minced
2 medium green bell peppers, chopped
1 teaspoon Italian seasoning
1/2 teaspoon salt substitute
1/2 teaspoon ground black pepper
1 pound lean ground beef
1/2 pound sliced white mushrooms
1 can (about 14 ounces) no-salt-added diced tomatoes
1 can (15 ounces) Mexican corn, drained
1 tablespoon minced fresh parsley

Directions
1. Place oil in large nonstick skillet over medium heat. Cook onion, shallot, garlic, and green peppers with herbs, salt substitute and black pepper until tender.

2. Add beef and cook until no longer pink. Spoon off excess fat. Add mushrooms. Cook, stirring, 2 minutes. Add tomatoes and corn; cover, reduce heat and simmer 2 to 4 minutes. Add parsley.

Yield: Makes 8 servings.

Serving size: 1 cup sloppy joe mixture (without side salad).

Nutrition Facts Per Serving:
Calories: 217 calories, Carbohydrates: 18 g, Protein: 14 g, Fat: 11 g, Cholesterol: 38 mg, Sodium: 215 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/almost-sloppy-joes/

 

 

Subscribe
Diabetes Self-Management offers up-to-date, practical “how-to” information on nutrition, exercise, new drugs, medical advances, self-help, and the many other topics people need to know about to stay healthy.
Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

“Meatless Monday” Recipe of the Week – Vegetarian Pizza for Diabetics

November 11, 2019 at 6:01 AM | Posted in diabetes friendly, Diabetes Self Management, Meatless Monday | Leave a comment
Tags: , , , , , , , , , , , , , ,

This week’s “Meatless Monday” Recipe of the Week is a Vegetarian Pizza for Diabetics. The Pizza is ready with this week’s recipe of Vegetarian Pizza for Diabetics. There’s recipes for the Pizza Crust and Sauce. It has toppings of Red Onion, Mushrooms, Red Bell Peppers, Green Bell Peppers, and Mozzarella Cheese. You can find this recipe at the Diabetes Self Management website. At the Diabetes Self Management website you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and much more so be sure to check it out soon. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Vegetarian Pizza for Diabetics
Preparation time: 40 minutes. Cooking time: 20 minutes.

Ingredients
Crust:
1 envelope rapid-rise yeast
1 tablespoon sugar
1 cup plus 1 tablespoon warm water (115°F)
¼ teaspoon salt
2 tablespoons extra-virgin olive oil
1 cup plus ½ cup all-purpose flour
1 cup whole wheat flour
¼ teaspoon garlic powder
Nonstick cooking spray
Sauce:
1 cup canned crushed tomatoes, low-sodium
1 tablespoon dried basil
1 teaspoon dried oregano
¼ teaspoon black pepper
½ teaspoon dehydrated onions
Toppings:
1 cup sliced red onion
½ cup sliced mushrooms
¼ cup diced red bell pepper
¼ cup diced green bell pepper
½ cup shredded, part-skim mozzarella cheese

Directions
Combine yeast, sugar, and water in a small bowl and mix until yeast and sugar are dissolved. Let rest 10 minutes. Add salt, olive oil, 1 cup all-purpose flour, 1 cup whole wheat flour, and garlic powder and stir well, until a dough forms. Add a few more drops of water if needed to make the dough stick together without becoming too sticky. Spread remaining ½ cup all-purpose flour on a surface to prevent sticking, place dough on surface, and knead 2 minutes, then cover with a dry dish towel and let rise on kneading surface for 15–25 minutes. Heat oven to 400°F. Spray a pizza pan with nonstick cooking spray. Spread dough into a 12-inch circle. In a small bowl, combine sauce ingredients and stir well. Spoon sauce over crust and spread evenly. Layer toppings evenly on pizza in the order listed, then bake for about 15–20 minutes until cheese is bubbly and crust lightly browned. Let sit for a few minutes, then cut into 8 slices.

Yield: 4 servings.

Serving size: 2 slices.

Nutrition Facts Per Serving:
Calories: 366 calories, Carbohydrates: 57 g, Protein: 12 g, Fat: 10 g, Saturated Fat: 3 g, Cholesterol: 8 g, Sodium: 233 mg, Fiber: 6 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/vegetarian-pizza/

 

 

Subscribe
Diabetes Self-Management offers up-to-date, practical “how-to” information on nutrition, exercise, new drugs, medical advances, self-help, and the many other topics people need to know about to stay healthy.
Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

Tex-Mex Turkey Chili

November 1, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
Tags: , , , , , , , , , , , ,

I’ve got a 2nd Jennie – O Turkey Chili Recipe to pass along, Tex-Mex Turkey Chili. This one is made using JENNIE-O® Extra Lean Ground Turkey Breast, Onion, Garlic, Spices, Low Sodium Chicken Broth, Salsa, Kidney Beans, and Green Bell Peppers. This will be one Hearty and Delicious Turkey Chili! You can find this recipe at the Jennie -O Turkey website. And while there check out all the other Jennie – O Recipes! Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Tex-Mex Turkey Chili
This is a Gluten Free Recipe

It’s easy to switch from beef to turkey when it tastes this good. Savory, delicious and gluten-free, this hearty Tex-Mex chili recipe is ready in under 30 minutes.

INGREDIENTS
1 onion, chopped
3 cloves garlic, minced
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
1 tablespoon chili powder
1 tablespoon ground cumin
salt, if desired
1 cup low-sodium chicken broth
2 (14½-ounce) cans salsa-style or regular stewed tomatoes, undrained
1 (16-ounce) can kidney or pinto beans, drained and rinsed
1 green bell pepper, diced
¾ cup CHI-CHI’S® salsa

DIRECTIONS
1) Coat large saucepan with cooking spray. Add onion and garlic; cook over medium heat 5 minutes, stirring occasionally. Crumble turkey into saucepan; sprinkle with chili powder, cumin, and salt, if desired. Cook the turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) Add chicken broth, tomatoes, beans, bell pepper and salsa. Bring to a boil over high heat. Reduce heat; simmer 10 minutes, stirring occasionally.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 390
Protein 38g
Carbohydrates 58g
Fiber 22g
Sugars 6g
Fat 2g
Cholesterol 35mg
Sodium 390mg
Saturated Fat 0g
https://www.jennieo.com/recipes/106-tex-mex-turkey-chili

Next Page »

Create a free website or 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