It’s Chili, Chowder, or Stew Saturday – DEEP, DARK AND STOUT CHILI

September 7, 2019 at 6:02 AM | Posted in Diabetic Gourmet Magazine, 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 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. The recipe comes from one of my favorite sites, Diabetic Gourmet Magazine website. At the Diabetic Gourmet Magazine site you’ll find a huge selection of Diabetic Friendly Recipes. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

DEEP, DARK AND STOUT CHILI
Ingredients

2 Tbsp canola oil (30 mL)
1-1/2 lb extra lean ground beef (or 1 lb 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 (14.5 oz each) no-salt-added stewed tomatoes
1 bottle (12 oz) 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

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It’s Chili, Chowder, or Stew Saturday – Spicy Pork Chili

May 25, 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 Spicy Pork Chili. Made using a Boneless Pork Loin along with Tomatoes, Kidney Beans, and Spices. The recipe is from the CooksRecipes website where you’ll find a huge selection of recipes to please all tastes, diets, and cuisines so check it out today. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Spicy Pork Chili
Warm up after a day of raking leaves or shoveling snow with this tasty pork chili. Even better the next day as leftovers. Serve with extra tortillas or warm cornbread.

Recipe Ingredients:
1 1/2 pounds boneless pork loin, cut into 1-inch cubes
1 medium onion, coarsely chopped
1 medium green pepper, coarsely chopped
1 clove garlic, minced
1 tablespoon vegetable oil
1 tablespoon all-purpose flour
2 (16-ounce) cans whole peeled tomatoes, crushed
1 (16-ounce) can red kidney beans, drained and rinsed
1 (8-ounce) can tomato sauce
3 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups shredded cheddar cheese for accompaniment (optional)
Warm flour tortillas for accompaniment (optional)

Cooking Directions:
1 – In a 4-quart Dutch oven cook pork, onion, green pepper, and garlic in hot oil until pork is browned.
2 – Stir in flour, mixing well. Add the remaining ingredients, except cheese and tortillas. Simmer, uncovered, one hour.
3 – Top each serving with some of the cheese. Serve with tortillas, if desired.
Makes 8 servings.
https://www.cooksrecipes.com/soup/spicy_pork_chili_recipe.html

“Meatless Monday” Recipe of the Week – BLACK BEAN BURGERS WITH AVOCADO-LIME MAYO

May 13, 2019 at 6:01 AM | Posted in Diabetic Gourmet Magazine, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a BLACK BEAN BURGERS WITH AVOCADO-LIME MAYO. Included are recipes for both the Mayonnaise and Black Bean Burgers. The recipe is from one of my favorite sites and Magazines, the Diabetes Self Management website. Plus you can subscribe to their Magazine, the Diabetes Self Management. So Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

BLACK BEAN BURGERS WITH AVOCADO-LIME MAYO

Ingredients

Mayonnaise
1/2 ripe medium avocado, peeled and pitted
2 Tbsp canola mayonnaise 30 mL
1 Tbsp fresh lime juice 15 mL
1 Tbsp water 15 mL
1/4 cup chopped fresh cilantro leaves 60 mL
Burgers

1 can (15 oz/426 mL) black beans, rinsed and drained
1/2 of (15 oz/426 mL) can kidney beans, rinsed and drained
1/2 cup finely chopped green bell pepper 125 mL
1/3 cup quick-cooking oats 75 mL
2 large egg whites
1 Tbsp canola oil 15 mL
1/8 – 1/4 tsp cayenne pepper .5 – 1 mL
canola oil cooking spray
4 whole-wheat hamburger buns, split and toasted
1/4 cup thinly sliced red onion 60 mL
4 tomato slices
4 lettuce leaves
4 lime wedges (optional)

Directions

1 – Place canola mayonnaise ingredients in a blender, secure lid, and puree until smooth.
2 – Place beans in a gallon-size resealable bag. Using a meat mallet, pound beans to a coarse texture, resembling lumpy mashed potatoes. Place beans in a medium bowl and add bell pepper, oats, egg whites, canola oil, and cayenne pepper. Mix well and shape into four patties.
3 – Coat a large nonstick skillet with canola oil cooking spray and heat over medium heat. Add patties and cook 4 minutes on each side or until they begin to lightly brown. The patties will be fragile, so be sure to turn them gently.
4 – To assemble, spoon 1 Tbsp (15 mL) canola mayonnaise mixture on each bun half. Top each bottom bun with burger, onion, a tomato slice, and a lettuce leaf. Place bun tops over each. Serve with lime wedges.
* Fresh tip: If desired, omit the buns and serve the patties on the lettuce leaf, tomato slice, and onion. Spoon the mayonnaise mixture on top of the patties and serve with lime wedges.

NOTES:
Jazz up these tasty burgers with avocado-lime mayo and you’ll have a vegetarian sandwich that even die-hard meat eaters will love.

Recipe Yield: Yield: 4 servings. Serving size: 1 burger.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 300
Fat: 12 grams
Saturated Fat: 1.8 grams
Fiber: 10 grams
Sodium: 785 milligrams
Protein: 19 grams
Carbohydrates: 33 grams
https://diabeticgourmet.com/diabetic-recipe/black-bean-burgers-with-avocado-lime-mayo

“Meatless Monday” Recipe of the Week – Spiced Pumpkin and Red Beans

November 12, 2018 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 – Spiced Pumpkin and Red Beans. Kidney Beans and Diced Pumpkin are 2 of the ingredients that make up this week’s recipe. It’s from the CooksRecipes website which is full of delicious and healthy recipes. Check it out today. So Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Spiced Pumpkin and Red Beans
A wholesome, delicious and nutritious pumpkin and red kidney bean stew served over rice.

Recipe Ingredients:
3 cups cooked light or dark red kidney beans, drained and rinsed
4 cups peeled, diced pumpkin
2 medium onions
2 tomatoes, cored and chopped
4 cloves garlic, minced
1 tablespoon minced fresh gingerroot
1 teaspoon ground cinnamon
1/2 teaspoon unsweetened cocoa
1/4 teaspoon ground cloves
2 tablespoons minced fresh parsley
2 teaspoons ground cumin
1/2 teaspoon ground black pepper
2 cups water

Cooking Directions:
1 – To prepare the pumpkin, cut in half, remove seeds, and peel off outer skin. Parboiling or baking the pumpkin first may make peeling easier.
2 – Coat skillet with nonstick cooking spray and sauté pumpkin and onion for 4 minutes over medium heat.
3 – Add tomatoes, garlic, and ginger, and cook for an additional 4 minutes.
4 – Add seasonings and cook for an additional 4 minutes.
5 – Add seasonings and cook for 1 minute longer, stirring frequently. Stir in water and cook for 35 to 40 minutes, until pumpkin is tender.
6 – Stir in beans and cook for 10 minutes. Serve with steamed rice.
Makes 4 to 6 servings.
https://www.cooksrecipes.com/mless/spiced_pumpkin_and_red_beans_recipe.html

Soup Special of the Day……Pumpkin Chili Mexicana

September 23, 2018 at 5:02 AM | Posted in chili, CooksRecipes, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is, Pumpkin Chili Mexicana. Want a recipe that just screams that Fall is coming, here it is! Made using Pumpkin, Onion, Chile Peppers, Ground Turkey, and Kidney Beans. Just another delicious and healthy recipe from the CooksRecipes website. Check the Cooks site out for all their many recipes. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Pumpkin Chili Mexicana
Pumpkin lends color, nutrients and substance to this creamy chili Mexicana. Onion, chile peppers, ground turkey and kidney beans seasoned with cumin and chili powder make a zesty and flavorful dish.

Recipe Ingredients:
2 tablespoons vegetable oil
1/2 cup chopped onion
1 cup chopped red bell pepper
1 clove garlic, finely chopped
1 pound ground turkey or chicken
2 (14.5-ounce) cans diced tomatoes, undrained
1 (15-ounce) can LIBBY’S® 100% Pure Pumpkin
1 (15-ounce) can tomato sauce
1 (15.25-ounce) can kidney beans, drained
1 (4-ounce) can diced green chiles
1/2 cup whole kernel corn
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper

Cooking Directions:
1 – Heat vegetable oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring frequently, for 5 to 7 minutes or until tender. Add turkey; cook until browned. Drain.
2 – Add tomatoes with juice, pumpkin, tomato sauce, beans, chiles, corn, chili powder, cumin, salt and pepper. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, for 30 minutes.
Makes 4 servings.
https://www.cooksrecipes.com/soup/pumpkin_chili_mexicana_recipe.html

“Meatless Monday” Recipe of the Week – Tex-Mex Chili Cheese Supreme

September 3, 2018 at 5:01 AM | Posted in CooksRecipes | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Tex-Mex Chili Cheese Supreme. Another one of those Meatless Dishes that makes you say, who needs the Meat! Made with Green Peppers, Kidney beans, Tomatoes, Green Chilies, Ricotta Cheese, and more! You can find this recipe at the CooksRecipes website (https://www.cooksrecipes.com/index.html) At the Cooks site you’ll find a huge selection of recipes to please all tastes, diets, and cuisines. Be sure to check it out soon! Enjoy and Eat Healthy in 2018!

Tex-Mex Chili Cheese Supreme
This great tasting Tex-Mex chili cheese casserole is sure to win approval and ‘keeper status’ by family and friends.

Recipe Ingredients:
2 tablespoons vegetable oil
1 medium green pepper, seeded and chopped
1 clove garlic, minced
1 (15.5-ounce) can kidney beans, drained
1 (16-ounce) can tomatoes, with juice, coarsely chopped
1 (15-ounce) can tomato sauce
1 tablespoon chili powder, or to taste
1 (15-ounce) carton Wisconsin ricotta cheese
2 cups shredded Wisconsin Monterey Jack cheese
1 (4-ounce) can diced green chiles
1 bunch green onions, finely chopped
3 large eggs, beaten
1 (8-ounce) bag tortilla chips
2 cups (8 ounces) shredded Sharp Wisconsin cheddar cheese

Cooking Directions:
1 – Heat oil in skillet over medium high heat. Sauté green pepper and garlic until tender. Add kidney beans. Set aside.
2 – In saucepan, combine tomatoes, tomato sauce and chili powder. Bring to a boil, then reduce heat and simmer, uncovered, for 15 minutes.
3 – Add to kidney bean mixture. Combine ricotta and Monterey Jack cheeses, chiles, onions and eggs.
4 – Spread 1/4 of cheese mixture evenly in greased 13x9x2 inch glass baking dish. Arrange 1/4 of chips over cheese. Spread 1/4 of tomato mixture over chips. Repeat layer 3 more times.
5 – Cover with aluminum foil and bake at 325°F (160°C) for 30 to 40 minutes.
6 – Remove foil and top with cheddar cheese and bake 10 to 15 minutes more.
7 – Let stand 5 minutes before serving.

Makes 8 to 10 servings.
https://www.cooksrecipes.com/mless/tex-mex_chili_cheese_supreme_recipe.html

Kitchen Hint of the Day!

July 23, 2018 at 5:00 AM | Posted in Kitchen Hints | Leave a comment
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The Kidney Bean……….

The kidney bean is a variety of the common bean. It is named for its visual resemblance in shape and color to a kidney. Red kidney beans should not be confused with other red beans, such as adzuki beans. – Wikipedia

Kidney beans are a good source of several vitamins and minerals, such as molybdenum, folate, iron, copper, manganese, potassium, vitamin K1 and phosphorus.

Canned kidney beans are high in fiber. A half-cup serving of kidney beans provides you with approximately 9 grams of fiber. Kidney beans, like other legumes, contain no fat or cholesterol and are low in calories. Some canned kidney beans are high in sodium but many companies offer a low-sodium alternative.

“Meatless Monday” Recipe of the Week – Tamale Pie

May 28, 2018 at 5:01 AM | Posted in Meatless Monday | Leave a comment
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This week’s Meatless Monday Recipe is – Tamale Pie. It’s a Vegetarian Tamale Pie! Another one of those Meatless Recipes that needs no meat! You can find this recipe along with all the other delicious and healthy recipes at the CooksRecipes website. The Cooks site has a huge selection of recipes for all tastes, diets, and cuisines. Check it out today. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Tamale Pie
This great tasting vegetarian tamale pie is sure to become a family favorite for meatless entrées.

Recipe Ingredients:
Filling:
3 cups cooked cranberry or dark or light red kidney beans, drained, rinsed, and mashed
1/2 cup onion, chopped
2 cloves garlic, minced
1 cup green bell pepper, chopped
1 tablespoon corn oil
2 tablespoons tomato paste
1 heaping teaspoon chili powder
1/2 cup water
1/4 cup green olives, sliced
3 tablespoons fresh parsley, minced
Salt and ground black pepper to taste

Crust:
1 cup yellow cornmeal
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1 large egg, lightly beaten
1/2 cup milk
2 tablespoons olive oil
2 tablespoons green chiles, chopped

Topping:
1/2 cup shredded sharp cheddar cheese

Cooking Directions:
1 – In a large skillet, sauté onions, garlic, and green pepper in oil. Stir in tomato paste and chili powder. Then add water, beans, olives, parsley, salt and black pepper. Simmer mixture, stirring, until heated through.
2 – Spread bean mixture evenly in a greased 8-inch baking dish or shallow casserole.
3 – In a medium bowl, combine cornmeal, flour, salt, and baking powder. Add egg, milk, oil, and green chiles. Stir mixture until ingredients are moist.
4 – Spread batter over bean mixture and top with cheese.
5 – Bake, uncovered, at 400°F (205°C) for 20 minutes or until crust is golden brown.

Makes 4 to 6 servings
https://www.cooksrecipes.com/mless/tamale_pie_recipe.html

Turkey Kale Taco Salad

April 27, 2018 at 5:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I’m passing along another Jenny – O Turkey Recipe, Turkey Kale Taco Salad. This one is made using JENNIE-O® Lean Ground Turkey along with Kidney Beans or Garbanzo Beans, Salsa, Kale, Tomatoes, and more! This is just one on many of the delicious Salad Recipes that you can find at the Jennie – O Turkey website so be sure to check it out today! Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/

Turkey Kale Taco Salad

INGREDIENTS
1 (16-ounce) package JENNIE-O® Lean Ground Turkey – Raised without Antibiotics
1 (15-ounce) can kidney beans or garbanzo beans, drained and rinsed
½ cup salsa
1 tablespoon red wine vinegar
1 tablespoon chili powder
4 cups shredded kale
2 tomatoes, chopped
1 avocado, pitted, peeled and chopped
½ cup chopped bell pepper
plain yogurt, if desired

DIRECTIONS
1) In large skillet, cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Stir in beans, salsa, vinegar and chili powder; cook, stirring, until heated thoroughly.
2) On each of 6 plates, divide and layer kale, turkey mixture, tomatoes, avocado and bell pepper. Serve with yogurt, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 450
Protein 35g
Carbohydrates 54g
Fiber 22g
Sugars 2g
Fat 11g
Cholesterol 55mg
Sodium 240mg
Saturated Fat 2.5g
https://www.jennieo.com/recipes/914-turkey-kale-taco-salad

Turkey Burritos El Grande

March 18, 2018 at 5:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I have another one of the Delicious and Healthy Recipes from the Jennie – O Turkey website – Turkey Burritos El Grande. Burritos made a bit healthier using a package JENNIE-O® Extra Lean Turkey Breast. You’ll also need Kidney Beans, Salasa, Shredded Mexican-Style Cheese, Whole Wheat Tortillas, Fat-Free Sour Cream, Romaine Lettuce, and Tomatoes. Again you can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/

Turkey Burritos El Grande
With fresh tomatoes, a spicy salsa and lean ground turkey, these turkey burritos hit the spot when you have a “grande” craving for Mexican. Under 500 calories per serving!

INGREDIENTS
½ (16-ounce) package JENNIE-O® Extra Lean Turkey Breast
1 (15.5-ounce) can kidney beans, drained and rinsed
¾ cup salsa
½ cup shredded Mexican-style cheese
6 whole wheat tortillas
½ cup fat-free sour cream
1½ cups shredded romaine lettuce
3 tomatoes, chopped

DIRECTIONS
1)Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Stir in beans and salsa; cook 3 minutes or until heated through, stirring occasionally. Remove from heat; stir in cheese.
2) Spoon meat mixture down centers of tortillas. Top with sour cream, lettuce and tomatoes. Fold in opposite sides of tortilla and roll up burrito-style.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 310
Protein 21g
Carbohydrates 40g
Fiber 6g
Sugars 4g
Fat 6g
Cholesterol 30mg
Sodium 480mg
Saturated Fat 2g
https://www.jennieo.com/recipes/625-turkey-burritos-el-grande

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