It’s Chili, Chowder, or Stew Saturday – Quick Chicken Noodle Soup

December 21, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, It's Chili Soups or Stews Saturday, soup, Soups | Leave a comment
Tags: , , , , , , , , , , ,

This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Quick Chicken Noodle Soup. Not a lot can beat a hot bowl of Chicken Noodle Soup, also a great cure for a cold! Made using Less Sodium and Fat-Free Chicken Broth , Water, Salt Free Herb Seasoning, Onions, Cholesterol-Free Egg Noodles, 96% Fat-Free Chunk Chicken in Water, 1 – Can No-Salt-Added Mixed Vegetables, and Pepper. The Dish is only 89 calories and 8 net carbs per serving. The recipe is from the Diabetes Self Management website where you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more so check it out today. You can also subscribe to one of my favorite Magazines, the Diabetes Self Management Magazine. I’ve left a link to subscribe at the end of the post. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Quick Chicken Noodle Soup
Nothing soothes quite like chicken noodle soup. Whether you’re fighting a cold or flu or are just looking for a portable lunch, this recipe is sure to hit the spot! And with only 25 minutes of preparation time and 10 grams of carbohydrate per serving, it won’t have a big impact on your schedule or your diabetes control.

Quick Chicken Noodle Soup
Preparation time: 5 minutes. Cooking time: 20 minutes.

Ingredients
2 cans (14.5 ounces each) 50% less sodium, fat-free chicken broth
3 cups water
1 1/2 teaspoons salt-free herb seasoning (such as Spice Islands Salt-Free Original Seasoning or Mrs. Dash)
2 teaspoons instant minced onions
2 cups uncooked, cholesterol-free egg noodles
1 can (10 ounces) 96% fat-free chunk chicken in water
1 can (15 ounces) no-salt-added mixed vegetables, drained
Black pepper to taste

Directions
Place broth, water, salt-free seasoning, and instant minced onions in a 2-quart pan and bring to a boil over high heat. Reduce heat to medium and add noodles; cook until tender (approximately 6–8 minutes). Drain and flake chicken; stir into soup along with vegetables. Season with black pepper to taste. Heat through.

Yield: 9 1/2 cups.

Serving size: 1 cup.

Nutrition Facts Per Serving:
Calories: 89 calories, Carbohydrates: 10 g, Protein: 10 g, Fat: 1 g, Saturated Fat: <1 g, Sodium: 284 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/quick-chicken-noodle-soup/

 

 


* 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/

It’s Chili, Chowder, or Stew Saturday – Classic Gumbo

July 6, 2019 at 6:02 AM | Posted in Diabetes Self Management, It's Chili Soups or Stews Saturday | Leave a comment
Tags: , , , , , , , , , , ,

This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Classic Gumbo. Crab Meat, Shrimp, Spices, Vegetables, and Rice make up this Comfort Food Classic! The recipe is from the Diabetes Self Management website which not only has a huge selection of Diabetic Friendly Recipes but also has Diabetes News, Diabetes Management Tips, and so much more. So be sure to check it out soon! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Classic Gumbo

Ingredients
1 1/2 quarts water
8 ounces crabmeat
5 ounces shrimp
2 bay leaves
2 lemon wedges
2 slices onion
1 teaspoon plus 1/2 teaspoon cayenne pepper
1 teaspoon black pepper
1 tablespoon chopped parsley
1 pound okra, sliced
4 tablespoons vegetable oil
2 medium tomatoes, chopped
1 onion, diced
1 green pepper, diced
2 tablespoons flour
1 teaspoon thyme
3 1/2 cups prepared white rice
Directions
In a large pot, bring 1 1/2 quarts water to a boil and add crabmeat, shrimp, bay leaves, lemon wedges, onion slices, 1 teaspoon cayenne pepper, and black pepper. Boil for 10 minutes. Remove shrimp and crabmeat and set in refrigerator. Strain stock and set aside.

Sauté sliced okra in 1 tablespoon of the vegetable oil in a large skillet. When soft and lightly browned, place in a large pot. Add chopped tomatoes to okra and cook over low heat, stirring often. In skillet with 1 tablespoon of the vegetable oil sauté green peppers and onion until tender. Add to okra and tomatoes and cook, stirring often. In the skillet, add 2 tablespoons flour and stir until slightly browned (if it burns, discard flour and start over again). Add remaining 2 tablespoons of vegetable oil to the flour and stir until mixture is slightly bubbly. Stir in 1 cup of the reserved stock and cook until thickened. Add this liquid to pot with vegetables. Stir thoroughly, keeping heat on low. Add additional stock to create a thick, stewlike consistency. Stir in thyme and 1/2 teaspoon cayenne pepper. Cover and cook over low heat for an additional two hours. Add reserved crabmeat and shrimp to gumbo and blend, adding additional stock if needed. Cover and continue to heat for another 30 minutes. Prepare rice. To serve, place 1/2 cup boiled white rice in a large soup bowl and top with 1 cup gumbo. Serve immediately.

Yield: 7 servings.

Serving size: 1 cup gumbo with 1/2 cup rice.

Nutrition Facts Per Serving:
Calories: 260 calories, Carbohydrates: 29 g, Protein: 15 g, Fat: 9 g, Saturated Fat: 1 g, Sodium: 146 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/classic-gumbo/

It’s Chili, Chowder, or Stew Saturday – Southwest White Bean Stew

April 6, 2019 at 6:02 AM | Posted in Diabetes Self Management | Leave a comment
Tags: , , , , , , , , ,

This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Southwest White Bean Stew. Some of the ingredients you’ll need is; Red Onion, Bell Peppers, Jalapenos, and more! The recipe is from one of my favorite sites, the Diabetes Self Management website. At the Diabetes site you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes News,Diabetes Management Tips, and more so check it out today! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Southwest White Bean Stew

Ingredients
3 cups white beans, cooked and drained
1 tablespoon canola oil
1/2 cup diced red onion
1 1/2 assorted bell peppers, diced
2 jalapeños, seeded and diced
3 garlic cloves, minced
1 cup low-salt chicken or vegetable broth
2 tablespoons sherry or red wine vinegar
1 14.5-ounce can low-salt diced tomatoes
1 tablespoon kosher salt
2 tablespoons chopped cilantro

Directions
1 – Puree 1 cup of the cooked beans and combine with the whole beans.

2 – Heat the oil in a soup pot over medium heat. Sauté the onions, bell peppers, jalapeños and garlic in the oil until the onions are translucent, 4–5 minutes.

3 – Add the bean mixture and broth. Stir constantly until the beans are thoroughly heated, 3–4 minutes.

4 – Add the vinegar, tomatoes, and salt and remove from the heat when hot. Stir in the cilantro just before serving.

Yield: 4 servings.

Serving size: 1/4 of recipe.

Nutrition Facts Per Serving:
Calories: 276 calories, Carbohydrates: 45 g, Protein: 15 g, Fat: 4 g, Saturated Fat: 1/2 g, Cholesterol: 0 mg, Sodium: 321 mg, Fiber: 11 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/southwest-white-bean-stew/

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

December 8, 2018 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
Tags: , , , , , , , , , , ,

For this week’s It’s Chili, Chowder, or Stew Saturday recipe its, Sweet Potato Stew. Sweet Potatoes along with Onions, Celery, and Bacon all combine to make this Stew Recipe! It’s from the Diabetes Self Management website. The Diabetes Self Management website has a huge selection of Diabetic Friendly recipes along with Diabetes Management tips, News, and more so check it out today! Enjoy and Eat Healthy in 2018! https://www.diabetesselfmanagement.com/

Sweet Potato Stew

Ingredients
1 cup chopped onion
1 cup chopped celery
1 cup grated peeled sweet potato
1 cup reduced-sodium vegetable broth or water
2 slices bacon, crisp-cooked and crumbled
1 cup fat-free half-and-half
Black pepper
1/4 cup minced fresh parsley

Directions
1 – Place onion, celery, sweet potato, broth, and bacon in slow cooker. Cover; cook on LOW 6 hours or until vegetables are tender.

2 – Increase heat to HIGH. Stir in half-and-half. Add water, if needed, to reach desired consistency. Cook, uncovered, 30 minutes on HIGH or until heated through.

3 – Season to taste with pepper. Stir in parsley.

Yield: 4 servings. Serving size: 1 1/2 cups stew.

Nutrition Facts Per Serving:
Calories: 112 calories, Carbohydrates: 18 g, Protein: 5 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 13 mg, Sodium: 280 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/sweet-potato-stew/

It’s Chili, Soup, or Stew Saturday….TEXAS RED CHILI SATURDAY

October 20, 2018 at 3:46 PM | Posted in It's Chili Soups or Stews Saturday, Wild Idea Buffalo | Leave a comment
Tags: , , , , , , , , ,

This week’s It’s Chili, Soup, or Stew Saturday is a recipe from the Wild Idea Buffalo website (https://wildideabuffalo.com/), TEXAS RED CHILI. Made using Wild Idea Buffalo Chuck Roast, mild and medium hot chilies, onions, garlic, spices, and to heat up a bit more cayenne pepper. You can purchase the Wild Idea Buffalo Chuck Roast and find this recipe back at the Wild Idea Buffalo website, be sure to check the site out for more recipes Wild Idea specials! Just love the Fall Season, it elevates all the Chili, Soup, or Stew recipes to a different flavor level! Enjoy and Eat Healthy in 2018!

TEXAS RED CHILI
For all of you non-bean chili lovers, this recipe is for you! In addition to the instructions below, I would gather and prep all of the ingredients before starting the process, as I found I needed to stir frequently. To avoid getting the chili to hot, I used a combination of mild and medium hot chilies. You can adjust the heat to your liking with cayenne pepper. I stayed true to the San Antonio recipe, using lots of onions, garlic, spices, and Wild Idea Buffalo Chuck Roast. The preparation was easy and I have to say the end result was pretty darn good! I hope you enjoy it too. *A personal note on my introduction to Texas style chili can be found below recipe.

Ingredients:

1 – 3 lb. Wild Idea Buffalo Chuck Roast, rinsed, patted dry and cut into 1/4” pieces

4 – tablespoons olive oil

4– tablespoons butter

1/3 – cup masa/corn flour
2 – tablespoons Mexican oregano

2 – tablespoons cumin

2 – tablespoons Mexican chili powder

1 – tablespoon salt

1 – teaspoon black pepper

3 – Texas sweet onions, about 7 cups

6 – garlic cloves, diced, about 3 tablespoons

2 – cups organic beef broth

2 – cups water

4 – dried Ancho chilies, stems removed, seeded and coarse chopped

6 – dried medium red chilies, stems removed, seeded and coarse chopped

1 – fresh Serrano chili, stem removed, seeded and finely chopped

1 – tablespoon brown sugar
¼ – cup fresh squeezed lime juice

*optional ½ – teaspoon cayenne pepper

Preparation:
1 – Prep ingredients. Spread meat out onto a large baking sheet and sprinkle with the corn flour.

2 – In a large cast iron or heavy pot, over medium high heat, heat pan and add 2 tablespoons each of the butter and olive oil.

3 – Add half of the floured meat to the pan and allow to brown, stirring occasionally, scraping the bottom up to keep browning even. Remove browned meat from pan with a spoon and place on a plate. Repeat this step with the remaining butter, olive oil and meat.

4 – Add the first browned meat back to the pot, along with the seasonings, stirring to incorporate.

5 – Add chopped onions and garlic, again stirring occasionally, scraping up the bottom. Allow the onions and garlic to cook for about 7 minutes.

6 – Add the broth and water to the pot, stirring again as above.

7 – Reduce heat to simmer and cover the pot.

8 – Place all of the diced chilies in a food processor (small ones work best) and chop. After peppers are a bit more chopped, add ½ cup of the pot liquids to the processor and blend again, creating more of a paste.

9 – Add the pepper paste to the pot, stir to incorporate and cover. Allow the chili to simmer for a couple of hours, stirring as above occasionally.

10 – When the meat is tender, add the brown sugar and lime juice. Stir to incorporate, and allow to simmer a few more minutes.

11 – Taste, and adjust seasoning to your taste, adding the cayenne if more heat is needed.

https://wildideabuffalo.com/blogs/recipes/86324929-a-bowl-of-red-texas-style-chili

 

*My introduction to “RED”: On a trip headed south for a little winter quail hunting, we made a stop in San Antonio, at the Pearl restaurant. Listed on the menu was a bowl of “Red”. The waiter proudly informed us that it was real authentic Texas Chili, that it was all meat with no beans, and that the chef had just perfected their recipe. We ordered a cup to share – it was delicious. I was curious about the history of this famous Texas dish, so I did a little research.

As the waiter stated, the recipes I found for Texas chili were bean-less and loaded with onions and chilies. I learned a few other interesting facts including, that the chili pepper was not native to this continent. A Spaniard named Don Juan de Onate first brought chili peppers into New Mexico in 1598. They soon after became a staple throughout the southwest. It was later on around 1723, when Canary Island transplants had settled in San Antonio that the meat dish first became known. It was a replication from their homeland, made with local peppers, onions, garlic, and spices. This became know as a bowl of “Red”. Red chili soon became a favorite of the cowboys on the trail, with the camp cook using beef or buffalo. And, according to Lyndon Baines Johnson, “Chili concocted outside of Texas is usually a weak, apologetic imitation of the real thing.” I’m not so sure about that….

Create a free website or blog at WordPress.com.
Entries and comments feeds.

maria graft

Empowering people to live their best lives!

Nomaste Hungry

An unrelenting love of all things food.

The Good Fork

From the Italian "una buona forchetta" or one who loves to eat (i.e. ME)

Fenix BBQ

hungry men grill meat on fire!

Snappy Gourmet

Fun food that's a snap to make! Easy recipes from cocktails and appetizers to main dishes and desserts!

Bliss 'n Berries

Food | Fitness | Life

Healthful Blondie

Healthy & Simple Eats and Treats

blondiewoodbeauty.wordpress.com/

HEALTH, BEAUTY AND VINTAGE FASHION

Maddie's Mom Writes

Writing. Inspiring. Living. Dreaming.

Daily Bag of Goodness

Nutrition and Whole-Body Wellness for the Maturing Athlete

rhythm and green

seasonal, simple

WCIA.com

"Your Local News Leader"

mariannemilie.wordpress.com/

Travel. Food. Home. Lifestyle.

Earrings and Eats | Lisa

Curated earrings & food pairings

Got the Munchies?

I love to cook and share my recipes, so I made this blog so that I will be able to share with everyone! Hope you enjoy!

Deliciously Dani

@deliciously_dani

The Best Electric Griddles

Fun Cooking And Grilling