Sunday’s Chicken Dinner Recipe – SANTA FE CHICKEN

October 27, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is – SANTA FE CHICKEN. Chicken Breasts, Green Onions, Tomato Soup, Picante Sauce, Black Beans, Kernel Corn, and Spices make up this week’s dish. 308 calories and 21 net carbs per serving! The recipe is from one of my favorite recipe sites, the Diabetic Gourmet Magazine website. The Gourmet Magazine site has a huge selection of Diabetic Friendly Recipes so check it out today! Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

SANTA FE CHICKEN
Ingredients

2 teaspoons chili powder
1 teaspoon ground cumin
1 tablespoon vegetable oil
6 skinless, boneless chicken breast halves (about 1-3/4 pounds)
1 teaspoon minced garlic
4 green onions, minced (about 1/2 cup)
1 can (10 3/4 ounces) Campbell’s Healthy Request Condensed Healthy Request Tomato Soup
1/2 cup Pace Picante Sauce
1/2 cup water
1 can (about 15 ounces) black beans, rinsed and drained
1 cup whole kernel corn
2 tablespoons chopped fresh cilantro leaves

Directions

1 – Stir the chili powder and cumin in a small bowl. Season the chicken with the chili powder mixture.
2 – Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes or until browned on both sides. Add the garlic and onions and cook and stir for 1 minute.
3 – Stir in the soup, picante sauce and water and heat to a boil. Reduce the heat to medium-low. Add the beans and corn. Cover and cook for 15 minutes or until the chicken is cooked through. Sprinkle with the cilantro.

NOTES:
This Santa Fe Chicken is a flavorful one-skillet dish and it’s a snap to make. Serving size is 1 piece of chicken and 3/4 cup sauce.

Recipe Yield: Yield: 6 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 308
Fat: 7 grams
Saturated Fat: 1 grams
Fiber: 6 grams
Sodium: 486 milligrams
Cholesterol: 78 milligrams
Protein: 35 grams
Carbohydrates: 27 grams
https://diabeticgourmet.com/diabetic-recipe/santa-fe-chicken

It’s Chili, Chowder, or Stew Saturday – Jalapeño Sweet Potato and Chicken Chowder

October 26, 2019 at 6:02 AM | Posted in CooksRecipes, It's Chili Soups or Stews Saturday | 2 Comments
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Jalapeño Sweet Potato and Chicken Chowder. To make this delicious Chowder you’ll need Sweet Potatoes, Onion, Vegetable Broth, Chicken, Whole Kernel Corn, Jalapeños, Heavy Cream, Green Onions, and Seasonings. Warm up these cool Fall nights with this week’s recipe! It’s from the CooksRecipes website where you’ll find an endless selection of delicious recipes, so check it out today1 Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Jalapeño Sweet Potato and Chicken Chowder

Recipe Ingredients:
2 large sweet potatoes
2 tablespoons butter or vegetable oil
1 small onion, 1/4-inch diced
Up to 1 quart vegetable broth, chicken stock or water
2 cups cooked chicken, cubed
1 1/2 cups whole kernel corn (fresh or frozen)
2 teaspoons jalapeños, minced (or more to taste)
1/2 cup heavy cream
1 teaspoon salt
Chopped green onions for garnish

Cooking Directions:
1 – Bake sweet potatoes at 350°F (175°C) until softened. Scoop out flesh; discard skin. Purée (or mash) sweet potatoes.
2 – In a soup pot, sauté onion in butter until softened. Add puréed sweet potato and desired amount of chicken stock. Bring to a boil, reducing liquid slightly.
3 – Add chicken, corn, jalapeños, heavy cream and salt. Simmer soup for 10 minutes.
4 – Serve garnished with chopped green onions.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 361; Total Fat: 16g; Total Carbs: 35g; Fiber: 4g; Protein: 20g.
https://www.cooksrecipes.com/soup/jalapeno_sweet_potato_chicken_chowder_recipe.html

“Meatless Monday” Recipe of the Week – Cheese Garden Lasagna

October 7, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Cheese Garden Lasagna. Lasagna packed with your favorite Vegetables! Some of the ingredients you’ll be needing are Garlic, Asparagus, Zucchini, Green Onions, Yellow Squash, Red Pepper, and Mushrooms. The recipe is from the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, and cuisines. So be sure to check out the Cooks site soon. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Cheese Garden Lasagna
A fabulous veggie lasagna loaded with garden vegetables and four types of cheese.

Recipe Ingredients:
1/4 cup (2 ounces) butter
2 cloves garlic, minced
1 cup each asparagus, zucchini, green onions, yellow squash and red pepper, diced
6 ounces portobello mushrooms, chopped
2 cups Roma tomatoes, diced
2 cups baby spinach leaves, diced
1/4 cup fresh basil leaves, chopped
1 tablespoon fresh oregano leaves, chopped
1/4 cup balsamic vinegar
2 cups (15 ounces) Wisconsin Ricotta Cheese
1 cup (4 ounces) Wisconsin Parmesan Cheese, grated – divided use
1 large egg, beaten
1/2 teaspoon salt and ground black pepper
12 no-cook lasagna noodles
2 cups (8 ounces) Wisconsin Mozzarella Cheese, shredded – divided use
1 cup (4 ounces) Wisconsin Smoked Provolone Cheese, shredded – divided use

Cooking Directions:
1 – Preheat oven to 350°F (175°C). Butter bottom of 13x9x2-inch pan.
2 – Melt 1/4 cup butter in skillet over medium heat. Add garlic and sauté, 1 to 2 minutes.
3 – Add asparagus, zucchini, onions, squash, red pepper, mushrooms, tomatoes and spinach; sauté stirring frequently, 4 to 5 minutes.
4 – Stir in basil, oregano and vinegar; set aside.
5 – In bowl, stir together ricotta, 1/2 cup Parmesan, egg, salt and ground black pepper; set aside.
6 – Place layer of noodles (4 noodles) on bottom of prepared pan. Spread 1/2 ricotta mixture over noodles, top with 1/3 vegetable mixture, 3/4 cup mozzarella and 1/2 cup provolone. Repeat with noodles, remaining ricotta mixture, 1/3 vegetable mixture, 3/4 cup mozzarella and remaining provolone. Top with noodles, remaining vegetable mixture, mozzarella and Parmesan.
7 – Bake 35 to 45 minutes.
8 – Let stand 5 to 10 minutes; serve.

Makes 8 servings.
https://www.cooksrecipes.com/mless/cheese_garden_lasagna_recipe.html

Wild Idea Buffalo Recipe of the Week – Enchilada Pie

October 2, 2019 at 6:03 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is a Enchilada Pie. This recipe is made using Wild Idea Ground Buffalo, Jill’s Mexican Seasonings, Green Onions, White Corn Tortillas, Shredded Mexican Blend Cheese, and Chili Verde Sauce ( (*recipe below or pre-made sauce). You can find this recipe and purchase the Wild Idea Ground Buffalo and Jill’s Mexican Seasonings along with all of the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

Enchilada Pie (serves 8)
Layers of homemade green chili sauce, seasoned ground buffalo and cheese – what’s not to love… Great addition to tailgate parties too!

Ingredients:

1 – pound Wild Idea Ground Buffalo
1 – tablespoon olive oil
½ – pkg. Jill’s Mexican Seasonings (or other Mexican seasonings)
4 – green onions, chopped
8 – white corn tortillas, chopped
16 – ounces shredded Mexican Blend Cheese
3 – cups Chili Verde Sauce (*recipe below or pre-made sauce)

Preparation:

1 – In a sauté pan over medium high heat add oil and crumble in ground buffalo meat.
2 – Add Mexican seasonings and green onions and stir in to incorporate. Break up the meat with a spatula as you stir and continue to brown the meat.
3 – Remove meat from heat and cover.
4 – Lightly oil into a deep-dish pie pan.
5 – Pour ½ cup of the chili verde sauce into the pie pan.
6 – Layer the pie-pan with a third of the tortillas, followed by half of the meat, then 6 ounces of the cheese and one cup of the chili verde sauce.
7 – Repeat the above step and top with the last third of tortillas and last half cup of chili verde sauce.
8 – Cover with foil and bake at 375° for 30 minutes.
9 – Remove foil and top with remaining 4 ounces of cheese and continue to bake until cheese is melted.
10 – Remove the enchilada pie from the oven and serve
11 – Serve with additional chili verde sauce or pico de gallo. Note: If making ahead of time and refrigerating for baking later increase cooking time by 10 minutes.

Chili Verde Sauce
Ingredients:

10 – Tomatillos, husk removed and washed
1 – cup water
4 – green chilies, roasted, peeled and seeded
½ – cup packed cilantro leaves
1 – teaspoon each: cumin, coriander, and salt
Juice of 2 limes (1/2 cup)

1 – Place tomatillos and water in saucepan and bring to a boil. Boil for 5 minutes, until Tomatillos are tender.
2 – Place tomatillos and water in blender with all other ingredients.
3 – Blend until well incorporated.
4 – Return to saucepan and let simmer until desired thickness is achieved.
https://wildideabuffalo.com/blogs/recipes/meat-pies-oh-my

Wild Idea Buffalo Recipe of the Week – Potato Pie – Buffalo Wing Style

September 18, 2019 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week – Potato Pie – Buffalo Wing Style. Made using the Wild Idea Ground Buffalo along with Jill’s Chili Seasoning (or other chili seasoning), Celery, Carrots, Green Onions, Wing Sauce, Potatoes, Mexican Blend Cheese, Blue Cheese, Eggs, and a Cup of Cream. All this and Baked in a Pie! You can find this delicious dish and purchase the Wild Idea Ground Buffalo along with all the Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

Potato Pie – Buffalo Wing Style “doesn’t taste like chicken” (serves 8)
Ground Buffalo sautéed with carrots, celery and onion and seasoned with “buffalo wing sauce” and then baked into a pie with golden potatoes and cheese. Yup – it’s pretty tasty.

Ingredients:

1 – pound Ground Buffalo
1 – tablespoon olive oil
3 – tablespoons Jill’s Chili Seasoning (or other chili seasoning)
2 – cups celery, chopped
1 – cup carrots, chopped
4 – green onions, chopped
1 – cup wing sauce
8 – potatoes, pre-cooked and chopped
8 – ounces Mexican blend cheese
4 – ounces blue cheese, crumbled
2 – eggs, beaten
¼ – cup cream

Preparation:

1 – In a sauté pan over medium high heat add the oil and crumble in the ground buffalo meat.
2 -Add the chili seasonings and stir in to incorporate, breaking up the meat with a spatula as you stir.
3 – Add the carrots celery and green onions and continue to cook until meat is browned and vegetables are slightly tender.
4 – Remove meat/vegetable mix from heat and allow the meat mixture to cool a bit, about 10 minutes.
5 – Lightly oil into a deep-dish pie pan.
6 – In a bowl mix the meat, potatoes and cheeses together.
7 – Whisk the eggs with the cream and fold into the mixture.
8 – Press the mixture into a deep dish pie-pan and cover with foil.
9 – Bake at 375° for 30 minutes. Remove the foil and palace under broiler until top is browned and crusty.
10 – Remove from heat and serve.

Serve with wing sauce and additional blue cheese crumbles or dressing. Note: If making ahead of time and refrigerating for baking later increase cooking time by 10 minutes.
https://wildideabuffalo.com/blogs/recipes/meat-pies-oh-my

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 comment
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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

It’s Chili, Chowder, or Stew Saturday – Creamy Potato-Broccoli Soup

July 20, 2019 at 6:02 AM | Posted in Uncategorized | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Creamy Potato-Broccoli Soup. Made using Reduced-Sodium Chicken Broth, Onion, Potatoes, Frozen Chopped Broccoli, Shredded Reduced-Fat Sharp Cheddar Cheese, Green Onions, and Seasoning. All together is one fine meal! The recipe is from the Diabetes Self Management website which has a huge selection of delicious and healthy Diabetic Friendly Recipes. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Creamy Potato-Broccoli Soup
Preparation time: 25 minutes. Cooking time: 30–40 minutes.

Ingredients
1 can (14 ounces) fat-free, reduced-sodium chicken broth
1 large onion, chopped
4 medium potatoes (about 7 ounces each), peeled and coarsely diced
1 1/2 cups fat-free half-and-half
2 teaspoons butter-flavor granules(such as Butter Buds)
1/2 teaspoon salt
1/8 teaspoon black pepper
10-ounce package frozen chopped broccoli, partially thawed
1/2 cup finely shredded reduced-fat sharp Cheddar cheese
1/2 cup chopped green onions

Directions
Combine chicken broth, chopped onion, and diced potatoes in a large pan. Cover, bring to a boil, reduce heat to a simmer, and cook for 20–25 minutes, or until potatoes are very tender when pierced with a fork. Drain off liquid and reserve. Remove 2 cups of potato and onion mixture and set aside. In the pan, mash the remaining potato mixture with an electric mixer. Mix in cooking liquid. Whisk in half-and-half, butter-flavor granules, salt, and pepper. Break apart broccoli. Stir broccoli and reserved potatoes and onions into soup. Return to stove, cover, and cook at a gentle simmer for 10–15 minutes, or until soup is heated through and broccoli is tender; stir periodically to prevent sticking. Spoon 1 cup into each bowl and sprinkle with cheese and chopped green onions.

Yield: 6 1/2 cups.

Serving size: 1 cup.

Nutrition Facts Per Serving:
Calories: 182 calories, Carbohydrates: 33 g, Protein: 8 g, Fat: 2 g, Saturated Fat: 2 g, Sodium: 390 mg, Fiber: 5 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/creamy-potato-broccoli-soup/

Mexican Turkey Burgers

May 10, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I came across this recipe at the Jennie – O Turkey website, Mexican Turkey Burgers. This one uses the JENNIE-O® Lean Turkey Burger Patties. You’ll also need; Romaine Lettuce, Monterey Jack Cheese, Jalapeño Peppers, Salsa, Green Onions and served on Kaiser Rolls. A Burger like no other! You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Mexican Turkey Burgers
Chock full of fresh veggies, this fun Mexican twist on a classic burger recipe is done in under 30 minutes! Creamy avocado, fresh cilantro and spicy jalapeños will have your taste buds begging for more.

INGREDIENTS
1 (16-ounce) package JENNIE-O® Lean Turkey Burger Patties
4 Kaiser rolls or hamburger buns, split and toasted, if desired
4 red leaf or romaine lettuce leaves
2 slices Monterey Jack cheese with jalapeño peppers, halved
1 ripe avocado, pitted, peeled and sliced
⅓ cup thick-and-chunky salsa
2 tablespoons chopped fresh cilantro or green onions

DIRECTIONS
1) In small bowl, combine avocado, salsa and cilantro; set aside.
2) Cook the patties as specified on the package. Always cook to well-done, 165ºF as measured by a meat thermometer.
3) Place lettuce on bottom of rolls; top with patties, cheese and avocado mixture. Cover with roll tops.
*Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 400
Protein 30g
Carbohydrates 24g
Fiber 6g
Sugars 3g
Fat 21g
Cholesterol 95mg
Sodium 500mg
Saturated Fat 6g
https://www.jennieo.com/recipes/124-mexican-turkey-burgers

Jennie – O Turkey Recipe of the Week – Turkey Ham Quiche

April 12, 2019 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is a Turkey Ham Quiche. Made using the JENNIE-O® Turkey Ham along with Shredded Cheddar Cheese, Egg Substitute, Milk, and Green Onions. Then baked and served in a Frozen Pie Shell. Start the morning off healthy and a delicious Turkey Ham Quiche. You can find this recipe along with all the other delicious and healthy Jennie – O recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Turkey Ham Quiche
Start your weekend off right with this fresh take on a brunch favorite. And with only 15 minutes of prep time, the whole family can eat well without eating into your free time.

INGREDIENTS
1 cup diced JENNIE-O® Turkey Ham
¾ cup shredded Cheddar cheese
1 (9-inch) frozen pie shell, baked according to package directions
¾ cup egg substitue or 3 eggs, beaten
¾ cup milk
¼ cup chopped green onions

DIRECTIONS
1) Heat oven to 350°F. Sprinkle turkey ham and cheese over baked pie shell.
2) In small bowl, whisk eggs and milk. Stir in green onions; pour into pie shell. Place pie shell on baking sheet. Bake 20 to 25 minutes or until knife inserted in center comes out clean.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 320
Protein 19g
Carbohydrates 27g
Fiber 1g
Sugars 5g
Fat 16g
Cholesterol 35mg
Sodium 870mg
Saturated Fat6g
https://www.jennieo.com/recipes/38-turkey-ham-quiche

Jennie – O Turkey Recipe of the Week – Cajun Turkey Pasta

March 15, 2019 at 5:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is a Cajun Turkey Pasta. You’ll be using the JENNIE-O® OVEN READY™ Cajun Style Bone-In Turkey Breast along with Whole Wheat Spaghetti, Cajun Seasonings, Green Onions, Bell Peppers, Cream and Sugar to make this week’s dish. You can find this recipe at the Jennie – O Turkey website along with all the other delicious and healthy recipes. So Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Cajun Turkey Pasta
Kick your spaghetti up a notch with Cajun seasonings! With green onions, bell peppers, cream and a little sugar, this filling weeknight dinner recipe stays lean at under 300 calories per serving.

INGREDIENTS
2 cups JENNIE-O® OVEN READY™ Cajun Style Bone-In Turkey Breast
½ (1-pound) box whole wheat spaghetti
1 tablespoon olive oil
½ cup diced onion
½ cup diced green bell pepper
3 cloves garlic, minced
1 (14-ounce) can diced tomatoes, not drained
2 tablespoons tomato paste
½ teaspoon sugar
salt and freshly ground pepper, if desired
¼ cup chopped fresh flat leaf parsley
⅓ cup whipping cream
⅓ cup sliced green onions

DIRECTIONS
1) Cook turkey according to package directions. Cut into cubes; set aside 2 cups. Reserve remaining turkey for another use.
2) Cook spaghetti according to package directions. Drain, return to same pan.
3) While spaghetti is cooking, in large skillet, heat oil over medium-high heat. Add onion, bell pepper and garlic. Cook 5 minutes until onion is softened, stirring occasionally.
4) Add tomatoes, tomato paste, sugar, salt and pepper, if desired. Simmer 5 minutes or until thickened. Add turkey, parsley, whipping cream and green onions. Stir until hot. Add turkey mixture to spaghetti. Toss to combine.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 350
Protein 12g
Carbohydrates 54g
Fiber 10g
Sugars 8g
Fat 12g
Cholesterol 30mg
Sodium 55mg
Saturated Fat 5g
https://www.jennieo.com/recipes/829-cajun-turkey-pasta

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