Chili Mac with Turkey

October 23, 2020 at 6:01 AM | Posted in Jennie-O Turkey Products, Jimmy Dean Products | Leave a comment
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Here’s a recipe for Chili Mac with Turkey. Using a JENNIE-O® Lean Ground Turkey Roll, Whole Grain Macaroni, Pinto Beans, Tomatoes, Tomato Paste, Taco Seasoning, and Shredded Cheddar Cheese. Another Delicious and Healthy Recipe from Jennie – O. 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/

Chili Mac with Turkey
This leaner take on a classic recipe is just as delicious as the original. Chili Mac with Turkey is ready in under 30 minutes and packs 26g of protein per serving!
Total Time 50 Minutes
Serving Size 5 Servings

INGREDIENTS
5 ounces whole grain macaroni
1 (16-ounce) package JENNIE-O® Lean Ground Turkey Roll
5 tablespoons pinto beans, drained and rinsed
1 (12-ounce) can diced tomatoes
1 (6-ounce) can tomato paste
1 tablespoon taco seasoning
2½ ounces shredded Cheddar cheese

DIRECTIONS
1) Heat oven to 350°F.
2) Cook macaroni until al dente. Rinse and drain.
3) Spray skillet with nonstick cooking spray. Preheat skillet over medium heat. 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.
4) Add macaroni, pinto beans, tomatoes, tomato paste and seasoning. Stir to combine.
5) Add mixture to 9 x 9-inch baking dish and sprinkle with cheese.
6) Bake 30 minutes or until cheese is melted and mixture is hot.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 340
Protein 26g
Carbohydrates 32g
Fiber 3g
Sugars 5g
Fat 13g
Cholesterol 90mg
Sodium 440mg
Saturated Fat 5g
https://www.jennieo.com/recipes/chili-mac-with-turkey/

It’s Chili, Chowder, or Stew Saturday – Chili Blanco

July 4, 2020 at 6:02 AM | Posted in Diabetes Self Management, It's Chili Soups or Stews Saturday | 1 Comment
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This week’s It’s Chili, Chowder, or Stew Saturday Recipe is a Chili Blanco. Made using Vegetable Oil, Chicken Breast Halves, Onion, Great Northern White Beans, Ortega Diced Green Chilies, Chicken Broth, Jalapeños, Ground Cumin, Oregano, Shredded Monterey Jack Cheese, and Sour Cream. 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/

Chili Blanco
Chili blanco, or white chili, is light in color, but heavy on flavor. Made with chicken, beans and lots of herbs and spices. Crank up the heat by adding more jalapeño.

Recipe Ingredients:
1 tablespoon vegetable oil
1 pound boneless, skinless chicken breast halves, chopped
1 1/4 cups chopped onion
2 cloves garlic, finely chopped
2 (15-ounce) cans great Northern white beans, drained (3 1/2 cups)
1 (7-ounce) can ORTEGA Diced Green Chiles (1 cup)
1/2 cup chicken broth
1 to 2 tablespoons diced jalapeños
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1 1/2 cups shredded Monterey Jack cheese
1/2 cup sour cream

Cooking Directions:
1 – Heat vegetable oil in a large saucepan over medium-high heat. Add chicken; cook for 5 to 6 minutes or until chicken is no longer pink. Add onion and garlic; cook, stirring occasionally, for 2 to 3 minutes.
2 – Stir in beans, chiles, broth, jalapeños, cumin and oregano. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 to 15 minutes. Stir in cheese and sour cream. Cook just until cheese is melted.
Makes 6 servings.
https://www.cooksrecipes.com/soup/chili_blanco_recipe.html

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

June 27, 2020 at 6:02 AM | Posted in CooksRecipes, It's Chili Soups or Stews Saturday | 1 Comment
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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. 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 2020! 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

It’s Chili, Chowder, or Stew Saturday – Basil-Tomato Bisque

June 20, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, It's Chili Soups or Stews Saturday | 1 Comment
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This week’s It’s Chili, Chowder, or Stew Saturday Recipe is a Basil-Tomato Bisque. A thick and delicious Basil-Tomato Bisque! This is made using Low Fat Buttermilk, Water, Coarse Ground Black Pepper, Dried Basil, and Diced Tomatoes. You can find this recipe at 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/

Basil-Tomato Bisque
Ingredients
Preparation time: 5 minutes
Cooking time: 15–20 minutes.

2 cans (10 3/4 ounces each) 98% fat-free, reduced-sodium, condensed tomato soup, undiluted (such as Campbell’s Healthy Request)
2 cups low-fat buttermilk
1 cup water
1/4 teaspoon coarse ground black pepper
1 teaspoon dried basil
1 can (14 1/2 ounces) diced tomatoes, undrained

Directions
Yield: 7 cups
Serving size: 1 cup

1 – In a 3-quart pan over medium heat, whisk together soup concentrate, buttermilk, water, pepper, and basil until smooth. Stir in tomatoes. Cook, stirring periodically, for 15–20 minutes, or until heated through. Serve right away (bisque may curdle with extended heating).

Nutrition Information:
Calories: 110 calories, Carbohydrates: 19 g, Protein: 4 g, Fat: 2 g, Saturated Fat: 1 g, Sodium: 560 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/basil-tomato-bisque/

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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.
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It’s Chili, Chowder, or Stew Saturday – Beef Stew with Vegetables

June 13, 2020 at 6:02 AM | Posted in CooksRecipes, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday Recipe is a Beef Stew with Vegetables. Some of the the ingredients you’ll be needing are Beef Stew Meat, Tomatoes, Onions, Red Wine, Red Potatoes, Carrots, Zucchini, and more! Where’s the Beef, right here! 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 2020! https://www.cooksrecipes.com/index.html

Beef Stew with Vegetables
Potatoes, carrots and zucchini team up with beef chunks in a red wine-garlic-tomato braising sauce that make this beef stew a tasty main entrée that is great for weeknight family meals or casual entertaining. Serve alone or over your choice of rice or pasta. If desired, add an additional garnish of chopped herbs.

Recipe Ingredients:
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 pounds beef stew meat, cut into bite-size pieces
2 tablespoons olive oil
1 (14.5-ounce) can peeled and diced tomatoes, undrained
1 1/2 cups water
1 medium onion, chopped
1/2 cup dry red wine or water
6 MAGGI Beef Flavor Bouillon Cubes
2 cloves garlic, finely chopped
2 bay leaves
4 large red potatoes, unpeeled and cut into bite-size pieces
2 large carrots, peeled and sliced
2 medium zucchini, sliced

Cooking Directions:
1 – Combine flour, salt and pepper in large, heavy-duty plastic bag. Add beef; shake to coat well.
2 – Heat oil in stockpot over medium-high heat. Add beef; cook, stirring frequently, for 7 to 10 minutes or until no longer pink. Stir in tomatoes and juice, water, onion, wine, bouillon, garlic and bay leaves. Bring to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 30 to 35 minutes or until beef is tender. Remove bay leaves.
3 – Stir in potatoes and carrots. Increase heat to medium; cover. Cook, stirring occasionally, for 30 to 40 minutes or until vegetables are tender. Stir in zucchini; cook for 8 to 10 minutes or until zucchini is tender.
Makes 6 servings.
https://www.cooksrecipes.com/soup/beef_stew_with_vegetables_recipe.html

It’s Chili, Chowder, or Stew Saturday – Santa Fe Corn Chili

June 6, 2020 at 6:02 AM | Posted in CooksRecipes, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday Recipe is, Santa Fe Corn Chili. To make this week’s dish you’ll be needing Ground Beef, Garlic, Red Kidney Beans, Sweet Corn, Tomato Sauce, can of Diced Tomatoes with Mild Green Chiles, and Chili Seasoning Mix. The Chili is on! 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

Santa Fe Corn Chili
Santa Fe Corn ChiliServe this delicious and colorful chili with a green salad and hot, crispy corn sticks. This bowl of red an excellent source of protein, niacin, vitamin B6, vitamin B12 and zinc, and a good source of iron.

Recipe Ingredients:
1 pound ground beef
1 large clove garlic, minced
1 (15.5-ounce) can red kidney beans, drained
1 (15.25-ounce) can sweet corn, drained
1 (15-ounce) can tomato sauce
1 (14.5-ounce) can diced tomatoes with mild green chiles, undrained
1 (1.25-ounce) package chili seasoning mix

Sauce:
3/4 cup dairy sour cream
1 1/2 teaspoons green hot pepper sauce

Cooking Directions:
1 – Heat large nonstick skillet over medium heat until hot. Add ground beef and garlic; cook 6 minutes, breaking into small crumbles and stirring occasionally. Pour off drippings.
2 – Stir in beans, corn, tomato sauce, tomatoes and chili seasoning; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally.
3 – Meanwhile combine sour cream and pepper sauce in small bowl.
4 – To serve, ladle chili in bowls and spoon sauce on top.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): 540 calories; 33 g protein; 51 g carbohydrate; 24 g fat; 1,712 mg sodium; 92 mg cholesterol; 7.3 mg niacin; 0.6 mg vitamin B6; 2.4 mcg vitamin B12; 3.2 mg iron; 6.6 mg zinc.
https://www.cooksrecipes.com/soup/santa_fe_corn_chili_recipe.html

It’s Chili, Chowder, or Stew Saturday – Conch Soup

May 30, 2020 at 6:02 AM | Posted in CooksRecipes, diabetes, diabetes friendly, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday Recipe is a Conch Soup. Some of the ingredients you’ll be using are Chicken Broth, Yucca, Carrots, Garlic, Serrano Chile, Conch Meat, Coconut Milk, Spices, and more! Soups on! 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

Conch Soup
This creamy soup, laden with chunks of succulent conch meat and vegetables, is a Honduran specialty from the Caribbean coast and is flavored with coconut milk, cumin, cilantro, garlic, ginger, and chiles.

Fresh conch should have a sweet, not fishy, aroma. The tough flesh is usually tenderized by long, slow cooking, parboiling, or pounding, as in this recipe. If conch meat is unavailable, substitute an equal amount of scallops, clams, or any sweet shellfish.

Recipe Ingredients:
6 cups chicken broth
3/4 pound yucca, peeled and cubed (about 2 cups)
2 carrots, chopped
1 medium onion, chopped
1 (14.5-ounce) can low-sodium diced tomatoes
1 tablespoon olive or vegetable oil
3 garlic cloves, finely chopped
1 serrano chile or other chile of choice, finely chopped (more or less to taste)
1/2 teaspoon finely chopped fresh ginger
1 pound conch meat, cut into small pieces and pounded or scallops, clams or any sweet shellfish
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk
1 (13.5-ounce) can coconut milk
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/4 cup chopped fresh cilantro

Cooking Directions:
1 – Place chicken stock, yucca and carrots in large saucepan on high heat; bring to a boil. Reduce heat to a simmer. Add onion and tomatoes; cover. Simmer, stirring occasionally, for about 10 minutes.
2 – Heat oil in large skillet on medium heat. Add garlic, chiles and ginger; cook for 1 minute or until garlic turns translucent. Add conch meat; cook, stirring occasionally, for 2 minutes. Add conch mixture to saucepan. Stir in evaporated milk, coconut milk, salt, black pepper and cumin. Cook, stirring occasionally, until mixture just comes to a boil. Remove from heat. Stir in cilantro and serve.
Makes 10 (about 1 cup) servings.

Nutritional Information Per Serving (1/10 of recipe): Calories: 360 Calories from Fat: 120 Total Fat: 13 g Saturated Fat: 10 g Cholesterol: 15 mg Sodium: 860 mg Carbohydrates: 25 g Dietary Fiber: 10 g Sugars: 9 g Protein: 32 g.
https://www.cooksrecipes.com/soup/conch_soup_recipe.html

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
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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

It’s Chili, Chowder, or Stew Saturday – Turkey Vegetable Soup with Angel Hair Pasta

May 16, 2020 at 6:02 AM | Posted in CooksRecipes, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday Recipe is a Turkey Vegetable Soup with Angel Hair Pasta. To make this week’s recipe you’ll be needing Turkey or Chicken Broth, Carrots, Celery, Shallots, Dried Mushrooms, Angel Hair Pasta, Chopped Butterball Turkey, and Parsley. Soup is on! 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

Turkey Vegetable Soup with Angel Hair Pasta
A delicious, quick-to-make soup using leftover turkey, dried mushrooms, vegetables and pasta.

Recipe Ingredients:
8 cups turkey or chicken broth
1 cup peeled, finely chopped carrots
1 cup thinly sliced celery
2 tablespoons thinly sliced shallots
1/2 ounce dried mushroom pieces, rehydrated*
2 ounces uncooked angel hair pasta
1 cup finely chopped cooked Butterball® Turkey
3 tablespoons chopped fresh parsley

Cooking Directions:
1 – Bring broth in Dutch oven or large saucepan to boil on high heat.
2 – Add carrots, celery, shallots and mushrooms. Return to boil. Reduce heat. Simmer, uncovered, 15 to 20 minutes or until vegetables are tender.
3 – Add pasta. Continue cooking 4 to 5 minutes or until pasta is al dente.
4 – Stir in turkey and parsley. Cook 1 minute or until heated through.
Makes 4 to 5 servings.

*Note: To rehydrate dried mushrooms, cover with warm water and let stand 15 minutes. Rinse under additional water if necessary.
https://www.cooksrecipes.com/soup/turkey_vegetable_soup_with_angel_hair_pasta_recipe.html

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

May 9, 2020 at 6:02 AM | Posted in It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday Recipe is a Quick White Bean Soup. To make this recipe you’ll be needing Dried White Beans, Canola Oil, Onion, Celery, Ground Black Pepper, Vegetable Stock, Sage, Tomato, Spinach, Salt, Grated Parmesan Cheese, and Basil Pesto. Sounds like a Hearty Soup! 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/

Quick White Bean Soup
This easy homemade soup comes together in less than an hour and is perfect for shaking off the winter doldroms.

Ingredients
Preparation time: 15 minutes
Soaking time: Overnight
Cooking time: 25–30 minutes.

1 cup dried white beans (such as navy, great northern, or cannellini), soaked overnight
1 tablespoon canola oil
1 large onion, chopped
3 stalks celery, chopped
Freshly ground pepper
4 cups vegetable stock or water
1/2 teaspoon dried sage
1 can (14 ounces) diced tomatoes
1–2 cups chopped fresh spinach
Salt to taste
Freshly grated Parmesan cheese (optional)
Basil pesto (optional)

Directions
Yield: 6 cups
Serving size: 1 cup

* Drain beans. Heat canola oil in pressure cooker and add drained beans, onion, celery, and a few grinds of fresh pepper. Sauté vegetables and beans for about 5 minutes, until fragrant. Add stock or water and sage. Secure lid and bring to high pressure. Cook for 20 minutes. Turn off heat and allow for natural pressure release. Open lid and add tomatoes and spinach. Simmer until spinach is cooked. Add salt and more fresh ground pepper to taste. Garnish with freshly grated Parmesan cheese or a dollop of basil pesto.

Nutrition Information:
Calories: 162 calories, Carbohydrates: 28 g, Protein: 9 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 230 mg, Fiber: 9 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/quick-white-bean-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.
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