It’s Chili, Chowder, or Stew Saturday – Lamb and Vegetable Stew

January 25, 2020 at 6:02 AM | Posted in Uncategorized | 1 Comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Lamb and Vegetable Stew. One Delicious Stew to warm up these cold Winter Nights, Lamb and Vegetable Stew. Made using Lamb Shoulder Meat, Mushrooms, Bell Peppers, Carrots, New Potatoes, Parsnip, Leeks, Herbs, and Spices. The recipe is from the Diabetes Self Management website where they have a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and More! You can also subscribe to the Diabetes Self Management Magazine, one of my favorites. I’ve left a link to subscribe at the end of the post. Enjoy and eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Lamb and Vegetable Stew
Perfect for those cold winter nights, this slow cooker Lamb and Vegetable Stew is a cinch to prepare!

Ingredients
2 cups sliced mushrooms
1 large red bell pepper, diced
1 large carrot, cut into 1/2-inch-thick slices
1 small unpeeled new potato, diced
1 small parsnip, cut into 1/2-inch-thick slices
1 large leek, white part only, chopped
1 clove garlic, minced
1/2 cup reduced-sodium chicken broth
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/8 teaspoon black pepper
12 ounces lamb shoulder meat, cut into 1-inch pieces
2 tablespoons all-purpose flour
1/2 teaspoon salt (optional)

Directions
Yield: 4 servings
Serving size: 1 cup

1- Place mushrooms, bell pepper, carrot, potato, parsnip, leek, and garlic in slow cooker. Add chicken broth, thyme, rosemarymary and black pepper; stir. Add lamb. Cover; cook on LOW 6 to 7 hours.

2 – Combine flour and 2 tablespoons liquid from slow cooker in small bowl. Stir flour mixture into slow cooker. Cover; cook 10 minutes. Stir in salt, if desired.

Nutrition Information:
Calories: 204 calories, Carbohydrates: 55 g, Protein: 21 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 82 mg, Sodium: 82 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/lamb-vegetable-stew/

 

 

 

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Turkey Sausage and Rice Soup

December 13, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | 2 Comments
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I’ve got another Delicious and Healthy Jennie – O Turkey Soup Recipe, Turkey Sausage and Rice Soup. Made with JENNIE-O® Fully Cooked Hardwood Smoked Turkey Sausage along with leeks, carrots, bell peppers, fresh thyme, and white rice. You can find this recipe at the Jennie – O Turkey website along with all the other Healthy and Delicious Jennie – O Recipes. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Turkey Sausage and Rice Soup
Simmer smoked turkey sausage, leeks and carrots together with bell peppers, fresh thyme and white rice in this colorful, delicious soup. Ready in under 30 minutes.

INGREDIENTS

2 tablespoons butter
1 large or 2 medium sliced leeks, white and light green parts
2 carrots, thinly sliced
1 (14-ounce) package JENNIE-O® Fully Cooked Hardwood Smoked Turkey Sausage
2 cups diced mixed bell peppers, preferably red and yellow
3 (13¾-ounce) cans reduced-sodium chicken broth
¾ cup uncooked quick cooking brown rice
¼ teaspoon freshly ground black pepper
1 tablespoon chopped fresh thyme
chives, if desired

DIRECTIONS

1) In a large saucepan, melt butter over medium heat. Add leeks and carrots; cook 5 minutes, stirring occasionally.
2) Cut sausage into ½-inch slices. Add sausage to saucepan; cook 5 minutes, stirring occasionally.
3) Add bell peppers, chicken broth, rice and pepper; bring to a boil over high heat. Reduce heat; simmer uncovered 15 minutes or until rice is tender.
4) Stir in fresh thyme. Ladle into bowls. Top with chives, if desired.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories260
Protein14g
Carbohydrates26g
Fiber3g
Sugars4g
Fat11g
Cholesterol45mg
Sodium950mg
Saturated Fat4.5g
https://www.jennieo.com/recipes/145-turkey-sausage-and-rice-soup

 

 

Fully Cooked Hardwood Smoked Turkey Sausage

JENNIE-O® Fully Cooked Hardwood Smoked Turkey Sausage is easy to slice and add to your favorite recipes such as pasta, pizzas, soup or snacks! Because the sausage is hardwood smoked, it has a great taste and texture with less fat – 65% less fat than smoked beef sausage*. Comes fully cooked so prep time is minimal whether you’re cooking on a grill, in the microwave or simmering in a pot of water. Gluten free.

* HARDWOOD SMOKED
* GLUTEN FREE
https://www.jennieo.com/products/77-fully-cooked-hardwood-smoked-turkey-kielbasa

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

October 12, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, 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 Vegetable-Chicken Noodle Soup. Made using Boneless Skinless Chicken Breast, Celery, Leeks, Carrots, Turnips, Fat-Free Reduced-Sodium Chicken Broth, Yolk-Free Wide Noodles, and Herbs and Spices. One Hearty Soup! The recipe is from the Diabetes Self Management website where you’ll also find a huge selection of Diabetic Friendly Recipes, Diabetes News, and Diabetes Management Tips. You can also subscribe to the Diabetes Self Management Magazine while at the site. I’ve left a link to subscribe at the end of the post. Enjoy and Make 2019 aHappy One! https://www.diabetesselfmanagement.com/

Vegetable-Chicken Noodle Soup
Ingredients
1 cup chopped celery
1/2 cup thinly sliced leek (white part only)
1/2 cup chopped carrot
1/2 cup chopped turnip
6 cups fat-free reduced-sodium chicken broth, divided
1 tablespoon minced fresh parsley
1 1/2 teaspoons fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon minced fresh rosemary leaves or 1/4 teaspoon dried rosemary
1 teaspoon balsamic vinegar
1/4 teaspoon black pepper
2 ounces uncooked yolk-free wide noodles
1 cup boneless skinless chicken breast, cooked and diced

Directions
1 – Combine celery, leek, carrot, turnip, and 1/3 cup chicken broth in large saucepan. Cover; cook over medium heat 12 to 15 minutes or until vegetables are tender, stirring occasionally.

2 – Stir in remaining 5 2/3 cups broth, parsley, thyme, rosemary, vinegar, and pepper; bring to a boil. Add noodles; cook until noodles are tender.

3 – Stir in chicken. Reduce heat to medium; simmer until heated through.

Yield: 6 servings.

Serving size: about 1 cup soup.

Nutrition Facts Per Serving:
Calories: 98 calories, Carbohydrates: 12 g, Protein: 10 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 18 mg, Sodium: 73 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/vegetable-chicken-noodle-soup/

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It’s Chili, Chowder, or Stew Saturday – CREAMY POTATO LEEK SOUP WITH CORNED BUFFALO BRISKET

August 3, 2019 at 6:03 AM | Posted in It's Chili Soups or Stews Saturday, Wild Idea Buffalo | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for CREAMY POTATO LEEK SOUP WITH CORNED BUFFALO BRISKET. Made using the Wild Idea Buffalo Corned Brisket along with Potatoes, Leeks, Garlic, Fennel, Milk, Red Cabbage, and Spices. Its one of those Soups that’s a meal! You can find this recipe at the Wild Idea Buffalo website. Soup is on! So Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

CREAMY POTATO LEEK SOUP WITH CORNED BUFFALO BRISKET
My version of a “hot” Vichyssoise, but with added ingredients that make it oh-so-fabulous. You will crave it after it’s gone!

Ingredients: (Serves 4 to 8)

5 – medium potatoes, peeled and quartered

2 – cups reserved potato water

3 – tablespoons of butter

2 – large leeks, white and light green parts sliced

3 – cloves garlic, chopped

1½ – teaspoons of black pepper

1½ – teaspoons salt

2 – teaspoons crushed fennel

1½ – cups milk

1 – tablespoon lemon

2 – cups red cabbage, thinly sliced

1 – 1 pound pkg. Corned Buffalo Brisket

chives or fennel fronds for garnish

Preparation:

1 – Bring a pot of salted water to a boil over medium high heat. Add the prepared potatoes to the boiling water and cook uncovered until potatoes are tender.
2 – Strain the potatoes, reserving two cups of the potato water.
3 – Transfer the potatoes and reserved water to a blender and puree.
4 – In a sauté pan over medium heat, melt 2 tablespoons of the butter and add the sliced leeks, garlic and seasonings. Sauté until leeks are tender, stirring occasionally to avoid browning.
5 – Transfer the leeks to the blender and puree, mixing in with the potatoes.
6 – In the same sauté pan, over medium high heat melt the remaining tablespoon of butter and add the red cabbage. Sauté until al dente, about 5 minutes. Remove the pan from the heat and transfer the cabbage to a bowl.
7 – Transfer the pureed mixture in the blender to a soup pot and whisk in the milk.
8 – Bring soup to a gentle boil over medium heat, stirring occasionally.
9 – Before serving whisk in the lemon juice and adjust seasoning to taste.
10 – Coarsely cut up corned brisket and place in a pan with half a cup of beer or water. Cover and heat over medium high, until hot.
11 – To serve, pour soup into bowls, and place hot corned brisket and sautéed cabbage in the center of the bowl. Garnish with fresh herbs.

https://wildideabuffalo.com/blogs/recipes/creamy-potato-leek-soup-with-corned-buffalo-brisket

Kale Andouille Sausage and Tortellini Soup

July 26, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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Today’s second Jennie – O Turkey recipe is one for a Kale Andouille Sausage and Tortellini Soup. It’s made using JENNIE-O® Andouille Turkey Sausage along with Leeks, Celery, Carrots, Cloves, Vegetable Broth, Cheese filled Tortellini, Kale Leaves, Parmesan Cheese, and Seasonings. I have info on the JENNIE-O® Andouille Turkey Sausage at the end of the post. You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Kale Andouille Sausage and Tortellini Soup
This savory soup will get your mouth watering. Brimming with smoked turkey sausage, tortellini and fresh vegetables, it’s the perfect cozy meal for any night of the week.

INGREDIENTS
2 tablespoons olive oil
2 medium leeks, thinly sliced
2 celery stalks, sliced
1 large carrot, peeled and thinly sliced
4 garlic cloves, sliced
1 (13-ounce) package JENNIE-O® Andouille Turkey Sausage, sliced
6 cups vegetable broth
salt and pepper, if desired
1 (9-ounce) package refrigerated cheese filled tortellini
2 cups chopped kale leaves
freshly grated Parmesan cheese, if desired

DIRECTIONS
1) In large Dutch-oven, heat oil over medium heat. Sauté leeks, celery, carrot and garlic 5 minutes. Add sausage and cook until browned.
2) Add broth and bring to a boil. Season with salt and pepper, if desired. Reduce heat and simmer 15 minutes. Add tortellini and kale and cook 5 to 7 minutes. Garnish with cheese, if desired.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 240
Protein 12g
Carbohydrates 26g
Fiber 3g
Sugars 4g
Fat 10g
Cholesterol 40mg
Sodium 640mg
Saturated Fat 3g
https://www.jennieo.com/recipes/1267-kale-andouille-sausage-and-tortellini-soup

 

Jennie – O Andouille Turkey Sausage
Spice up your next meal with hardwood smoked JENNIE-O® Andouille Turkey Sausage. It’s easy to slice, and with flavors like pepper, paprika, and garlic, it will add a real kick to Cajun inspired recipes and dishes. With 65% less fat than USDA data for smoked pork and beef sausage, and 90 calories per serving, you can feel good about eating well.

* 65% LESS FAT THAN USDA DATA FOR SMOKED PORK AND BEEF SAUSAGE
* GLUTEN FREE
* HARDWOOD SMOKED
* ONLY 90 CALORIES PER SERVING
Find this product in the refrigerated meat section of your grocery store.
https://www.jennieo.com/products/267-andouille-turkey-sausage

Wild Idea Buffalo Recipe of the Week – CREAMY POTATO LEEK SOUP WITH CORNED BUFFALO BRISKET

March 20, 2019 at 5:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is – CREAMY POTATO LEEK SOUP WITH CORNED BUFFALO BRISKET. Made using the Wild Idea Buffalo Corned Brisket along with Potatoes, Leeks, Garlic, Fennel, Milk, Red Cabbage, and Spices. Its one of those Soups that’s a meal! You can find this recipe or purchase the CORNED BUFFALO BRISKET along with all the other Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

CREAMY POTATO LEEK SOUP WITH CORNED BUFFALO BRISKET
My version of a “hot” Vichyssoise, but with added ingredients that make it oh-so-fabulous. You will crave it after it’s gone!

Ingredients: (Serves 4 to 8)

5 – medium potatoes, peeled and quartered

2 – cups reserved potato water

3 – tablespoons of butter

2 – large leeks, white and light green parts sliced

3 – cloves garlic, chopped

1½ – teaspoons of black pepper

1½ – teaspoons salt

2 – teaspoons crushed fennel

1½ – cups milk

1 – tablespoon lemon

2 – cups red cabbage, thinly sliced

1 – 1 pound pkg. Corned Buffalo Brisket

chives or fennel fronds for garnish

Preparation:

1 – Bring a pot of salted water to a boil over medium high heat. Add the prepared potatoes to the boiling water and cook uncovered until potatoes are tender.
2 – Strain the potatoes, reserving two cups of the potato water.
3 – Transfer the potatoes and reserved water to a blender and puree.
4 – In a sauté pan over medium heat, melt 2 tablespoons of the butter and add the sliced leeks, garlic and seasonings. Sauté until leeks are tender, stirring occasionally to avoid browning.
5 – Transfer the leeks to the blender and puree, mixing in with the potatoes.
6 – In the same sauté pan, over medium high heat melt the remaining tablespoon of butter and add the red cabbage. Sauté until al dente, about 5 minutes. Remove the pan from the heat and transfer the cabbage to a bowl.
7 – Transfer the pureed mixture in the blender to a soup pot and whisk in the milk.
8 – Bring soup to a gentle boil over medium heat, stirring occasionally.
9 – Before serving whisk in the lemon juice and adjust seasoning to taste.
10 – Coarsely cut up corned brisket and place in a pan with half a cup of beer or water. Cover and heat over medium high, until hot.
11 – To serve, pour soup into bowls, and place hot corned brisket and sautéed cabbage in the center of the bowl. Garnish with fresh herbs.
https://wildideabuffalo.com/blogs/recipes/creamy-potato-leek-soup-with-corned-buffalo-brisket

 

 

Wild Idea Buffalo – Corned Brisket
Back by popular demand, our Buffalo Corned Brisket is nitrite free, brine cured and slowly cooked for juicy tenderness. With Easy “Heat & Eat” instructions on the package it’s a must have product.
1 lb. package

Cooking instructions: Thaw brisket in refrigerator. Remove from bag and place brisket and juices along with one to two cups of your favorite beer or liquid in a heavy pot. Bring juices to a boil then reduce heat to a simmer. Top the corned brisket with sliced cabbage, cover and heat through for 10 to 15 minutes. Serve with buttered potatoes, pan juices and coarse mustard.

Ingredients: 100% Grass-fed Buffalo, Water, Sea Salt. Organic: Pure Cane Sugar, Cultured Celery Powder, Garlic Juice, Pickling Spice(yellow mustard, dill seed, brown mustard, allspice, cloves), coriander seed, mace, black peppercorns, bay leaf, cardamon, chili peppers.
https://wildideabuffalo.com/collections/ranch-kitchen/products/corned-buffalo-brisket

It’s Chili, Chowder, or Stew Saturday – Broccoli and Potato Chowder

February 16, 2019 at 6:02 AM | Posted in diabetes friendly, Diabetes Self Management, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Broccoli and Potato Chowder. Made using Leeks, Potatoes, Corn, Green Chilies, Broccoli, and Spices. It’s only 280 calories per serving. It’s off the Diabetes Self Management website which has a huge selection of Diabetic Friendly Recipes. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Broccoli and Potato Chowder

Ingredients
1 can (about 14 ounces) fat-free reduced-sodium chicken broth
1 cup sliced leeks
1/2 cup cubed peeled potato
1/3 cup fresh or frozen corn
1 can (about 4 ounces) diced mild green chiles
3/4 teaspoon paprika
1 1/2 cups broccoli florets
3/4 cup evaporated skimmed milk
2 tablespoons all-purpose flour
Jalapeño pepper sauce (optional)

Directions
1 – In medium saucepan combine broth, leeks, potato, corn, chiles, and paprika. Bring to a boil. Reduce heat and simmer, covered, 10 to 15 minutes or until vegetables are tender. Add broccoli; simmer 3 minutes.

2 – Whisk milk into flour. Stir into vegetable mixture. Cook, stirring constantly, until soup comes to a boil and thickens slightly. Season to taste with pepper sauce, if desired.

Yield: 2 servings. Serving size: 2 cups chowder.

Nutrition Facts Per Serving:
Calories: 280 calories, Carbohydrates: 51 g, Protein: 19 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 3 mg, Sodium: 311 mg, Fiber: 5 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/broccoli-potato-chowder/

Soup Special of the Day……Tomato Basil Soup

November 25, 2018 at 6:02 AM | Posted in CooksRecipes, Soup Special of the Day, Soups | Leave a comment
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This week’s Soup Special of the Day is a Tomato Basil Soup. The recipe uses; tomatoes, leeks, carrots, shallots, garlic, thyme, bay leaves, and basil. The recipe comes from the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, or cuisines so check it out today! Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Tomato Basil Soup
Consider making a double batch for the freezer or for popping into the microwave the next day for a perfect low-calorie light lunch.

Recipe Ingredients:
1 pound fresh tomatoes, peeled, seeded and chopped
1/2 cup carrots, washed and chopped
1/2 cup leeks, washed and chopped (can substitute onions)
1/2 cup chopped shallots
1/2 teaspoon minced garlic
1/4 cup olive oil
1 sprig fresh thyme
2 bay leaves
1/4 cup tomato paste
8 cups chicken broth
5 tablespoons chopped fresh basil

Cooking Directions:
1 – Heat olive oil in a 4-quart saucepan.
2 – Add tomatoes, leeks, carrots, shallots and garlic; sauté for 1 to 2 minutes.
3 – Add fresh thyme, bay leaves, tomato paste and chicken broth
4 – Simmer on low heat for 20 to 25 minutes.
5 – Remove thyme and bay leaves.
6 – Purée mixture in blender or food processor.
7 – Reheat soup.
8 – Serve with freshly chopped basil in each bowl.
Makes 4 servings.
https://www.cooksrecipes.com/soup/tomato_basil_soup_recipe.html

Healthy Potato Soup Recipes

July 21, 2018 at 5:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Potato Soup Recipes. Delicious and Healthy Potato Soup Recipes like; Loaded Baked Potato Soup, Potato-Leek Bisque, and Roasted Cauliflower and Potato Curry Soup. Find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Healthy Potato Soup Recipes
Find healthy, delicious potato soup recipes including cream of potato, baked potato and potato leek soup. Healthier recipes, from the food and nutrition experts at EatingWell.

Loaded Baked Potato Soup
This healthy loaded baked potato soup recipe is inspired by the comforting flavor of fully loaded baked potatoes with bacon, Cheddar, sour cream and chives. To make a vegetarian version of this potato soup, omit the bacon and use “no-chicken” broth. Serve it with a green salad and crusty bread to clean up the bowl……..

Potato-Leek Bisque
It’s hard to believe how rich and creamy this potato-leek soup is even though there’s not a drop of cream in it. Croutons topped with anchovy, olives and leek are a crunchy, savory foil to the soup. But skip them if you like and incorporate all the cooked leeks into the soup instead…………..

Roasted Cauliflower and Potato Curry Soup
In this healthy cauliflower soup recipe, roasting the cauliflower first adds depth and prevents the florets from turning to mush. A little tomato sauce and coconut milk give the broth a rich, silky texture. Serve with a dollop of sour cream or yogurt, if desired…………

* Click the link below to get all the Healthy Potato Soup Recipes
http://www.eatingwell.com/search/results/?wt=Healthy%20Potato%20Soup%20Recipes&sort=re

Stuffed Turkey Braided Bread

March 16, 2018 at 5:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | 1 Comment
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For a second recipe from the Jennie – O Turkey website I have a recipe for a Stuffed Turkey Braided Bread. This one is made using JENNIE-O® Lean Ground Turkey along with Mushrooms, Leeks, Fresh Thyme, and Parmesan. You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/

Stuffed Turkey Braided Bread
Wow the crowd in every course! Start this holiday meal with this stuffed turkey braided bread! This recipe features mushrooms, leeks, fresh thyme, Parmesan and JENNIE-O® Lean Ground Turkey for a savory start to your celebration.

INGREDIENTS
½ (1-pound) package JENNIE-O® Lean Ground Turkey
3 leeks, thinly sliced
1 (8-ounce) package assorted mushroom, sliced
1 tablespoon chopped fresh thyme leaves
1 teaspoon kosher salt
1 (13.2-ounce) package puff pastry dough
1 egg, lightly beaten or ¼ cup egg substitute
½ cup grated Parmesan cheese

DIRECTIONS
1) Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) Add leeks, mushrooms, thyme and salt and cook 10 minutes. Spread mixture on jelly-roll pan to cool completely.
3) Place puff pastry sheet on parchment paper-lined baking sheet. Make 3-inch slits diagonally along each side of puff pastry, about 1 inch apart. Brush strips with egg. Place turkey mixture down center of pastry and fold dough strips across diagonally overlapping. Brush with remaining egg mixture. Sprinkle with Parmesan cheese. Bake 25 minutes or until browned.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 370
Protein 15g
Carbohydrates 30g
Fiber 2g
Sugars 4g
Fat 21g
Cholesterol 25mg
Sodium 770mg
Saturated Fat 6g
https://www.jennieo.com/recipes/1126-stuffed-turkey-braided-bread

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