Jalapeño Chile | My Meals are on Wheels

“Meatless Monday’ Recipe of the Week – Jamaican Beans and Rice

March 25, 2024 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
Tags: Beans, Cooking, CooksRecipes, Food, Jalapeño Chile, Jamaican Beans and Rice, Lime juice, Meatless Monday, Minced Garlic, recipes, Rice, Spices, Sweet Potatoes, Vegetarian

This week’s “Meatless Monday’ Recipe of the Week is – Jamaican Beans and Rice. You’ll never miss the Meat with this week’s recipe of Jamaican Beans and Rice. Red Beans, Black Beans, and Sweet Potatoes are just a few of the ingredients that make up this recipe. 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 2024! https://www.cooksrecipes.com/index.html

Jamaican Beans and Rice

Jamaican Beans and Rice
Sassy Jamaican-style beans and rice makes for a quick and easy weekday or weekend meal.

Recipe Ingredients:
1/2 cup chopped onion
1/2 cup chopped red or green pepper
1 teaspoon minced garlic
1/2 jalapeño chile, veins and seeds discarded, minced
1 1/4 teaspoons dried thyme leaves
1/4 teaspoon ground allspice
1 tablespoon vegetable oil
1 (14.5-ounce) can fat-free reduced-sodium vegetable broth
2 (15-ounce) cans red or black beans, rinsed, drained (3 cups cooked)
2 cups cubed peeled sweet potatoes (1/2-inch cubes)
3 tablespoons lime juice

Cooking Directions:
1 – Sauté onion, pepper, garlic, jalapeño, thyme, and allspice in oil in medium saucepan 3 to 4 minutes.
2 – Add vegetable broth, beans and sweet potatoes to saucepan; heat to boiling. Reduce heat and simmer, uncovered, until sweet potatoes are tender, 10 to 15 minutes. Stir in lime juice. Serve over rice.
Makes 4 servings (about 1 cup each).

Tips: Frozen onion and green pepper, and prepared garlic can be used. Recipe can be prepared 1 to 2 days in advance; refrigerate, covered.

Nutritional Information Per Serving (1/4 of recipe): Calories 392; Fat 4g; % Calories from Fat 8; Carbohydrate 74g; Folate 210mcg; Sodium 547mg; Protein 18g; Dietary Fiber 7g; Cholesterol 0mg.
https://www.cooksrecipes.com/mless/jamaican_beans_and_rice_recipe.html

Citrus Salsa

September 2, 2023 at 6:01 AM | Posted in CooksRecipes | Leave a comment
Tags: Citrus Salsa, Cooking, CooksRecipes, Food, Fresh Cilantro, Jalapeño Chile, Lime juice, Orange juice, oranges, recipes, Roma Tomatoes, salsa, Salt, Splenda Packets, Vidalia Onion

Here’s a recipe from the CooksRecipes website for a Citrus Salsa. To make this Salsa you’ll be needing Roma Tomatoes, Oranges, Vidalia Onion, Jalapeño Chile, Orange Juice, Lime Juice, Splenda Packets, Fresh Cilantro, and Salt. There’s 50 calories and 12 carbs per serving. 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 2023! https://www.cooksrecipes.com/index.html

Citrus Salsa
Refreshing and zesty, serve with grilled meats or as a dip with baked tortilla chips.

Recipe Ingredients:
4 Roma tomatoes, red, ripe
2 oranges, large, peeled, diced
1 Vidalia onion, large, chopped
2 jalapeño chile, large, seeded and minced
2 tablespoons lime juice, fresh
1/4 cup orange juice, fresh
3 Splenda® Packets
1 tablespoon cilantro, fresh, chopped
1 teaspoon salt

Cooking Directions:
1 – Bring small saucepan of water to a boil. Blanch tomatoes for 30 seconds, and then rinse with cold water. Peel and chop tomatoes.
2 – Place all ingredients in a large bowl and stir until mixed thoroughly. Allow to stand at room temperature for one hour.
3 – Mix and serve. Refrigerate any unused salsa.
Makes 5 servings.

Nutritional Information Per Serving (1/5 of recipe): Calories 50, Carbohydrates 12 g, Protein 1 g, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 410 mg.
https://www.cooksrecipes.com/diabetic/citrus_salsa_recipe.html

Appetizer of the Week – Mexican Bean Dip

June 24, 2023 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, CooksRecipes | Leave a comment
Tags: Appetizer of the Week, Avocado, Cooking, CooksRecipes, Equal Spoonful, Food, Garlic, Green Onion, Jalapeño Chile, Lemon juice, Mexican Bean Dip, Parsley, recipes, Red Kidney Beans, Tomato paste

This week’s Appetizer of the Week is a Mexican Bean Dip. The Dip is made using a can of Red Kidney Beans, Avocado, Lemon Juice, Tomato Paste, Jalapeño Chile, Garlic, Equal Spoonful, Green Onion, and Parsley. 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 2023! https://www.cooksrecipes.com/index.html

Cross between guacamole and puréed beans, with a spicy flavor provided by chiles, garlic and onion.

Recipe Ingredients:
1 (15-ounce) can red kidney beans, drained and rinsed
1 medium avocado, chopped
2 tablespoons lemon juice
2 tablespoons tomato paste
1 jalapeño chile, finely chopped (optional)
2 cloves garlic, minced
1 tablespoon Equal® Spoonful*
1 green onion, sliced
1/4 cup chopped parsley – divided use

Cooking Directions:
1 – Place kidney beans, avocado, lemon juice, tomato paste, chili, garlic and Equal® in food processor; cover. Process until well blended.
Stir in green onion and 3 tablespoons parsley. Sprinkle with remaining parsley.

Makes 14 servings.

*May substitute 1 1/2 packets Equal sweetener.

Nutritional Information Per Serving (1/14 of recipe): calories 56, protein 3 g, carbohydrate 9 g, fat 2 g, cholesterol 0 mg, sodium 3 mg.
https://www.cooksrecipes.com/diabetic/mexican_bean_dip_recipe.html

Appetizer of the Week – Mexican Bean Dip

August 29, 2020 at 6:02 AM | Posted in Appetizer of the Week, diabetes friendly, Diabetes Self Management | Leave a comment
Tags: Appetizer of the Week, Avocado, Cooking, CooksRecipes, Equal Spoonful, Food, Garlic, Green Onion, Jalapeño Chile, Lemon juice, Mexican Bean Dip, Parsley, recipes, Red Kidney Beans, Toamato Paste

This week’s Appetizer of the Week is a Mexican Bean Dip. The Dip is made using a can of Red Kidney Beans, Avocado, Lemon Juice, Toamato Paste, Jalapeño Chile, Garlic, Equal Spoonful, Green Onion, and Parsley. 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

Mexican Bean Dip
Cross between guacamole and puréed beans, with a spicy flavor provided by chiles, garlic and onion.

Recipe Ingredients:
1 (15-ounce) can red kidney beans, drained and rinsed
1 medium avocado, chopped
2 tablespoons lemon juice
2 tablespoons tomato paste
1 jalapeño chile, finely chopped (optional)
2 cloves garlic, minced
1 tablespoon Equal® Spoonful*
1 green onion, sliced
1/4 cup chopped parsley – divided use

Cooking Directions:
1 – Place kidney beans, avocado, lemon juice, tomato paste, chili, garlic and Equal® in food processor; cover. Process until well blended.
Stir in green onion and 3 tablespoons parsley. Sprinkle with remaining parsley.

Makes 14 servings.

*May substitute 1 1/2 packets Equal sweetener.

Nutritional Information Per Serving (1/14 of recipe): calories 56, protein 3 g, carbohydrate 9 g, fat 2 g, cholesterol 0 mg, sodium 3 mg.
https://www.cooksrecipes.com/diabetic/mexican_bean_dip_recipe.html