It’s Chili, Chowder, or Stew Saturday – Chunky Beef Chili

December 7, 2019 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 Chunky Beef Chili. Made using Beef for Stew (cut into chunks), Seasoning, Onion, Jalapeño Pepper, and Diced Tomatoes. The recipe comes from the CooksRecipes website where you’ll find a huge selection of recipes to please all tastes, diets, and cuisines so be sure to check it out today! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Chunky Beef Chili
This simple hearty bowl of red is an excellent source of protein, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of niacin.

Recipe Ingredients:
1 1/2 pounds beef for stew, cut into 1 to 1 1/2-inch pieces
2 tablespoons vegetable oil
Salt and freshly ground black pepper, to taste
1 medium onion, chopped
1 medium jalapeño pepper, minced*
2 (14.5-ounce) cans chili-seasoned diced tomatoes**

Cooking Directions:
1 – Heat 1 tablespoon oil in stockpot over medium heat until hot. Brown 1/2 of beef; remove from stockpot. Repeat with remaining beef. Remove beef from stockpot. Season with salt, as desired.
2 – Add remaining 1 tablespoon oil, onion and jalapeño pepper to stockpot. Cook and stir 5 to 8 minutes or until vegetables are tender.
3 – Return beef and juices to stockpot. Add tomatoes; bring to a boil. Reduce heat; cover tightly and simmer 1 3/4 to 2 1/4 hours or until beef is fork-tender.
Makes 4 servings.

*To control the level of spicy heat, remove and discard some or all of the seeds and membranes from the peppers, or one (4-ounce) can of mild green chiles can be substituted for the fresh jalapeño pepper.

**Canned Mexican or Southwestern-style tomatoes can be substituted for the chili-seasoned tomatoes.

Nutritional Information Per Serving (1/4 of recipe): 328 calories; 15 g fat (4 g saturated fat; 6 g monounsaturated fat); 73 mg cholesterol; 849 mg sodium; 2 g carbohydrate; 1.7 g fiber; 27 g protein; 3.5 mg niacin; 0.4 mg vitamin B6; 2.3 mcg vitamin B12; 3.8 mg iron; 18.3 mcg selenium; 5.8 mg zinc.
https://www.cooksrecipes.com/soup/chunky_beef_chili_recipe.html

“Meatless Monday” Recipe of the Week – Herbed Bean and Sweet Potato Hash

December 2, 2019 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 a Herbed Bean and Sweet Potato Hash. A Vegetarian Hash, just full of of Sweet Potatoes, Bell Peppers, Onion, Dark Red Kidney Beans, and Red Beans! No Meat needed with this Dish! The recipe is from the CooksRecipes website which has a large selection of Vegetarian Recipes along with recipes to please all tastes, diets, and cuisines. Check it out today. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Herbed Bean and Sweet Potato Hash
This wholesome and colorful vegetarian hash can be served anytime of the day, with or without the egg topper.

Recipe Ingredients:
1 tablespoon butter or margarine
4 cups peeled cubed sweet potato (1/2-inch cubes)
1 cup chopped red bell pepper
1 cup chopped onion
1 teaspoon minced garlic
1 1/2 tablespoons chopped fresh or 1 teaspoon dried rosemary leaves
1 to 1 1/2 tablespoons fresh or 1 teaspoon dried thyme leaves
1 (15-ounce) can dark red kidney beans, rinsed, drained (1 1/2 cups cooked)
1 (15-ounce) can small red beans, rinsed, drained (1 1/2 cups cooked)
1/2 teaspoon salt
1/8 teaspoon ground black pepper

Cooking Directions:
1 – Melt butter in a large skillet; add sweet potatoes, bell pepper, onion, garlic, and herbs. Cook, covered, over medium heat until vegetables are tender, 5 to 8 minutes, stirring occasionally.
2 – Mash beans coarsely; stir into vegetable mixture and cook until hot through, 3 to 4 minutes. Stir in salt and pepper.
Makes 6 servings (about 1 cup each).

Tip: Top with one poached or sunny-side-up egg.

Nutritional Information Per Serving (1/4 of recipe): Calories 250; Fat 3g; % Calories from Fat 10; Potassium; 641mg; Calcium 67mg; Carbohydrate 48g; Folate 96mcg; Sodium 711mg; Protein 10g; Dietary Fiber 13g; Cholesterol 5mg.

https://www.cooksrecipes.com/mless/herbed_bean_and_sweet_potato_hash_recipe.html

It’s Chili, Chowder, or Stew Saturday – Baked Potato Soup

November 30, 2019 at 6:02 AM | Posted in Uncategorized | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Baked Potato Soup. Nothing like a hot bowl or mug of Baked Potato Soup to warm up a Winter Day. Made using Medium Baking Potatoes, Butter, Onion, Flour, Chicken Broth, NESTLÉ® CARNATION® Evaporated Milk, Crumbled Bacon, Shredded Cheddar Cheese, and Green Onions. You can find this recipe at the CooksRecipes website which has a fantastic selection of recipes to please all Tastes, Diets, ans Cuisines. Check it out today! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Baked Potato Soup
This easy, creamy baked potato soup will warm you up on a cold day.

Recipe Ingredients:
2 large or 3 medium baking potatoes, baked or microwaved
1/4 cup butter or margarine
1/4 cup chopped onion
1/4 cup all-purpose flour
1 (14.5-ounce) can chicken broth
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk
Cooked and crumbled bacon, shredded cheddar cheese, sliced green onions (optional)

Cooking Directions:
1 – Melt butter in large saucepan over medium heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until tender. Stir in flour. Gradually stir in broth and evaporated milk.
2 – Scoop potato pulp from 1 potato (reserve potato skin); mash. Add pulp to broth mixture. Cook over medium heat, stirring occasionally, until mixture comes just to a boil.
3 – Dice remaining potato skin and potato; add to soup. Heat through. Season with salt and ground black pepper. Top each serving with bacon, cheese and green onions, if desired.
Makes 4 servings.

Variation: For a different twist to this recipe, omit the bacon, cheddar cheese and green onions. Cook 2 tablespoons shredded carrot with the onion and add 1/4 teaspoon dried dill to the soup when adding the broth. Proceed as above.

Nutritional Information Per Serving (1/4 of recipe): Calories: 380 Calories from Fat: 160 Total Fat: 18 g Saturated Fat: 12 g Cholesterol: 35 mg Sodium: 440 mg Carbohydrates: 37 g Dietary Fiber: 3 g Sugars: 5 g Protein: 7 g.
https://www.cooksrecipes.com/soup/baked_potato_soup-recipe.html

Jennie – O Turkey Recipe of the Week – Savory Crescent Turkey Squares

November 29, 2019 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | 1 Comment
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This week’s Jennie – O Turkey Recipe of the Week is Savory Crescent Turkey Squares. For this week’s Jennie – O Recipes I’ve got a couple of recipes to deal with those Delicious Thanksgiving Leftovers! This one is a recipe for Savory Crescent Turkey Squares. Using Cream Cheese, Butter, Cubed Jennie – O Turkey Breast, Milk, Onion, 1 can of Refrigerated Crescent Roll Dough, and Croutons. You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Savory Crescent Turkey Squares
Hit a homerun with the family tonight with these homemade pockets of hot, savory turkey in a creamy sauce. Great for cooking with leftovers, this great American dinner is extremely kid-friendly.

INGREDIENTS
1 (3-ounce) package cream cheese, softened
3 tablespoons butter, divided, softened
2 cups cubed JENNIE-O® Turkey Breast Roast
2 tablespoons milk
1 tablespoon chopped onion
¼ teaspoon salt, if desired
⅛ teaspoon black pepper
1 (8-ounce) can refrigerated crescent roll dough
½ cup seasoned croutons, crushed

DIRECTIONS
1) Heat oven to 350°F.
2) In bowl, combine cream cheese and 2 tablespoons butter. Stir until smooth. Add turkey, milk, onion, salt and pepper; mix together.
3) Separate dough into 4 rectangles, sealing perforations. Spoon turkey mixture on one end of rectangle. Fold other end of dough over filling. Seal edges with fork. Place on baking pan. Brush tops with 1 tablespoon melted butter. Sprinkle with crushed croutons.
4) Bake 20 to 25 minutes or until golden brown.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 410
Protein 35g
Carbohydrates 27g
Fiber 0g
Sugars 6g
Fat 19g
Cholesterol 90mg
Sodium 960mg
Saturated Fat 9g
https://www.jennieo.com/recipes/237-savory-crescent-turkey-squares

Diabetic Dish of the Week – Apple-Cranberry Stuffed Pork Roast

November 26, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is a Apple-Cranberry Stuffed Pork Roast. To make this healthy and delicious dish you’ll need a Boneless Pork Loin, Cranberries, Apple Cider, Granny Smith Apple, Onion, Reduced-Sodium Chicken Broth, and Seasonings. A delicious alternative for your Holiday Turkey or Ham and its only 240 calories and 16 net carbs! You can find this recipe at the Diabetes Self Management website where you can also find a huge selection of Diabetic Friendly Recipes, Diabetes Management Tips, Diabetes News and more! You can also subscribe to one of my favorite Magazines the Diabetes Self Management Magazine. Each issue filled with Diabetic Friendly Recipes and Tips. I’ve left a link to subscribe to it at the end of the post. So Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Apple-Cranberry Stuffed Pork Roast
This juicy pork roast entree looks great and tastes even better. With just 240 calories and 17 grams of carbohydrate per serving, its seasonal flavors are the perfect centerpiece for your next holiday gathering!

Ingredients
1 boneless pork loin (about 2 pounds)
1 cup coarsely chopped dried cranberries
1/2 cup apple juice or cider
1 tablespoon unsalted butter
1 Granny Smith apple, peeled, cored and coarsely chopped
1/2 cup finely chopped onion
2 to 3 tablespoons water (optional)
1/4 teaspoon ground cinnamon
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
1 tablespoon vegetable oil
1/2 cup reduced-sodium chicken broth
Fresh thyme (optional)

Directions
1 – Place pork roast in freezer 30 minutes. Meanwhile, combine cranberries and apple juice in small bowl; set aside.

2 – Melt butter in large skillet over medium heat. Add apple; cook and stir 3 minutes. Add onion; cook 5 minutes or until tender, stirring occasionally. Add water, if desired, to moisten mixture.

3 – Drain cranberries, reserving juice. Stir cranberries into apple mixture; season with cinnamon, dried thyme, and pepper. Remove to medium bowl; set aside to cool slightly. Reserve 1/2 cup of fruit mixture.

4 – Preheat oven to 350°F. Place pork roast, fat side up, on cutting board. Insert knife horizontally into roast 1/2 inch from bottom, at long side of roast. Make long cut along bottom of roast, stopping 1/2 inch before opposite side of roast (do not cut all the way through). Open up roast; continue to cut through thicker half of roast to within 1/2 inch from bottom. Repeat until roast is an even 1/2-inch thickness all over when laid out.

5 – Spread stuffing onto roast, leaving 1/2-inch border around edges. Starting with short side of roast, roll up tightly. Secure with kitchen twine at 1-inch intervals.

6 – Heat oil in same skillet over medium heat. Brown roast on all sides, about 5 minutes. Place in roasting pan.

7 – Roast 50 to 60 minutes or until internal temperature reaches 140°F. Transfer to cutting board and let stand 5 minutes. (Internal temperature will continue to rise 5°F to 10°F during stand time.)

8 – Meanwhile, combine reserved apple juice and broth in same skillet; cook over high heat until reduced by half. Stir into roasting pan, scraping up brown bits. Stir in reserved 1/2 cup fruit mixture.

9 – Slice roast crosswise into 8 (3/4-inch-wide) slices, removing twine as roast is cut. Serve with sauce. Garnish with fresh thyme.

Yield: 8 servings.

Serving size: 1/8 of total recipe.

Nutrition Facts Per Serving:
Calories: 240 calories, Carbohydrates: 17 g, Protein: 25 g, Fat: 8 g, Saturated Fat: 3 g, Cholesterol: 70 mg, Sodium: 80 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/apple-cranberry-stuffed-pork-roast/

 

 

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Sunday’s Chicken Dinner Recipe – Chicken and Rice

November 24, 2019 at 6:02 AM | Posted in chicken, CooksRecipes, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is Chicken and Rice. Some of the ingredients you’ll be needing are Chicken Pieces, Onion, Tomato, Garlic, Long Grain Wild Rice, Frozen Peas, Parmesan Cheese, and more! A Sunday Chicken Dinner Classic for sure! You can find this recipe at the Cooks Recipes website where you’ll find a fantastic selection of recipes to please all tastes! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Chicken and Rice
Chicken and RiceTopped off with grated cotija cheese offers a unique touch to a very popular dish in many Latin American countries.

Recipe Ingredients:
3 pounds chicken pieces, skin removed
Salt and ground black pepper
2 tablespoons vegetable oil – divided use
1 large onion, chopped
1 large tomato, chopped
2 cloves garlic, chopped
1 1/2 cups uncooked long-grain white rice
2 cups water
2 large carrots, sliced
1/2 cup chopped red bell pepper
1/2 cup pimiento-stuffed green olives, cut in half
1 tablespoon MAGGI Granulated Chicken Flavor Bouillon
1 cup loose pack frozen peas
2 tablespoons grated cotija or Parmesan cheese

Cooking Directions:
1 – Sprinkle chicken with salt and black pepper. Heat 1 tablespoon oil in large skillet over medium-high heat. Add chicken; cook until browned on all sides. Remove from skillet; keep warm.
2 – Heat remaining 1 tablespoon oil in skillet. Add onion, tomato and garlic; cook for 2 minutes or until onion is tender. Add rice; cook for 2 minutes. Add water, carrots, bell pepper, olives and bouillon. Bring to a boil. Place chicken pieces over rice mixture.
3 – Reduce heat to medium-low; cover. Cook for 10 minutes. Stir in peas. Cook, stirring once during cooking time, for an additional 15 to 20 minutes or until rice is tender and liquid is absorbed. Sprinkle with cheese before serving.
Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): Calories: 520 Calories from Fat: 80 Total Fat: 9 g Saturated Fat: 2 g Cholesterol: 135 mg Sodium: 570 mg Carbohydrates: 49 g Dietary Fiber: 4 g Sugars: 6 g Protein: 59 g.
https://www.cooksrecipes.com/chicken/chicken_and_rice_recipe.html

Jennie – O Turkey Recipe of the Week – Habanero Apricot Spaghetti Squash FRIDAY

November 15, 2019 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is – Habanero Apricot Spaghetti Squash. Made using the JENNIE-O® Habanero Apricot Seasoned Turkey Sausage along with Spaghetti Squash, Onion, White Mushrooms, 1 Jar Marinara Sauce, and Parmesan Cheese. I’ve left a link at the end of the post on the New JENNIE-O® Habanero Apricot Seasoned Turkey Sausage. You can find this recipe along with all the other Delicious and Healthy Jennie – O Recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Habanero Apricot Spaghetti Squash
Lighten up your pasta without going light on taste. This veggie-packed dish boasts a deliciously sweet heat thanks to all-natural JENNIE-O® Habanero Apricot Seasoned Turkey Sausage.

INGREDIENTS
1 (3-pound) spaghetti squash
½ cup water
2 tablespoons olive oil
1 (19.5-ounce) package JENNIE-O® Habanero Apricot Seasoned Turkey Sausage
1 medium onion, sliced
1 (8-ounce) package white mushrooms, sliced
1 (24-ounce) jar marinara sauce
½ teaspoon kosher salt, if desired
freshly grated Parmesan cheese, if desired
chopped fresh basil leaves, if desired

DIRECTIONS
1) Heat oven to 350°F.
2) Cut squash in half lengthwise. Scrape out and discard seeds and membranes. Place cut sides down in large baking dish, add water and bake 50 minutes or until tender. Turn cut sides up and let stand 10 minutes. Shred flesh with fork.
3) Meanwhile, in large skillet, heat oil over medium heat. Add turkey, mushrooms and onions and cook 10 minutes or until turkey is cooked through. Always cook sausage links to well-done, 165°F as measured by a meat thermometer and cut into 1-inch pieces. Add marinara sauce and salt and simmer 10 minutes.
4) Spoon squash onto serving plates and top with turkey mixture. Garnish, with cheese and basil, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 380
Protein 25g
Carbohydrates 42g
Fiber 7g
Sugars 22g
Fat 14g
Cholesterol 90mg
Sodium 790mg
Saturated Fat 3g
https://www.jennieo.com/recipes/1276-habanero-apricot-spaghetti-squash

 

 

JENNIE-O® Habanero Apricot Seasoned Turkey Sausage
Bring on the sweet heat with all-natural JENNIE-O® Habanero Apricot Turkey Sausage! Perfect for grilling, roasting, or pan frying, these lean turkey sausage links add big flavor to any dish. Add it to soups and pastas, make it a new addition to your homemade pizzas, or serve them up whole with your favorite side dish.

* ALL NATURAL*
* GLUTEN FREE
* LEAN
Find this product in the refrigerated section of your grocery store.

NUTRITION INFORMATION
Serving Size109 g

Calories 140
Total Fat 8.0 g
Saturated Fat 2.5 g
Trans Fat .0 g
Cholesterol 70 mg
Sodium 430 mg
Total Carbohydrates 5 g
Dietary Fiber 0 g
Sugars 3 g
Added Sugars 3 g6%
Protein 19 g%
Vitamin D .000 mcg0%
Calcium .00 mg0%
Iron 1.10 mg6%
Potassium 470.000 mg10%

INGREDIENTS
Ingredients: Turkey, Water, Seasoning (Sugar, Salt, Habanero, Spice Extractives, Flavorings (Including Apricot), Rosemary Extract. Made With Pork Casing.

COOKING INSTRUCTIONS
CONSUMER STOVETOP SKILLET:
Spray skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Place dinner sausage in hot skillet. Cook uncovered, turning occasionally, 17-19 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.
CONSUMER GAS GRILL:
TO GRILL:
Spray grill rack with nonstick cooking spray. Preheat grill over medium-high heat. Place dinner sausages on grill rack 4 inches from heat source. Grill approximately 16 to 18 minutes, turning occasionally. Always cook to well-done, 165°F. as measured by a meat thermometer.

* Always cook to an internal temperature of 165°F.
https://www.jennieo.com/products/266-habanero-apricot-seasoned-turkey-sausage

Tex-Mex Turkey Chili

November 1, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I’ve got a 2nd Jennie – O Turkey Chili Recipe to pass along, Tex-Mex Turkey Chili. This one is made using JENNIE-O® Extra Lean Ground Turkey Breast, Onion, Garlic, Spices, Low Sodium Chicken Broth, Salsa, Kidney Beans, and Green Bell Peppers. This will be one Hearty and Delicious Turkey Chili! You can find this recipe at the Jennie -O Turkey website. And while there check out all the other Jennie – O Recipes! Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Tex-Mex Turkey Chili
This is a Gluten Free Recipe

It’s easy to switch from beef to turkey when it tastes this good. Savory, delicious and gluten-free, this hearty Tex-Mex chili recipe is ready in under 30 minutes.

INGREDIENTS
1 onion, chopped
3 cloves garlic, minced
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
1 tablespoon chili powder
1 tablespoon ground cumin
salt, if desired
1 cup low-sodium chicken broth
2 (14½-ounce) cans salsa-style or regular stewed tomatoes, undrained
1 (16-ounce) can kidney or pinto beans, drained and rinsed
1 green bell pepper, diced
¾ cup CHI-CHI’S® salsa

DIRECTIONS
1) Coat large saucepan with cooking spray. Add onion and garlic; cook over medium heat 5 minutes, stirring occasionally. Crumble turkey into saucepan; sprinkle with chili powder, cumin, and salt, if desired. Cook the turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) Add chicken broth, tomatoes, beans, bell pepper and salsa. Bring to a boil over high heat. Reduce heat; simmer 10 minutes, stirring occasionally.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 390
Protein 38g
Carbohydrates 58g
Fiber 22g
Sugars 6g
Fat 2g
Cholesterol 35mg
Sodium 390mg
Saturated Fat 0g
https://www.jennieo.com/recipes/106-tex-mex-turkey-chili

“Meatless Monday” Recipe of the Week – Couscous-Stuffed Squash

October 28, 2019 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Couscous-Stuffed Squash. To make this week’s recipe you’ll need the following; Acorn Squash, Poblano Pepper, Onion, Vegetable Broth, Shiitke Mushrooms, Couscous, Plum Tomatoes, and Pine Nuts. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes Management tips, Diabetes News, and more so be sure to check it out soon! Enjoy and Make 2019 Healthy One! https://www.diabetesselfmanagement.com/

Couscous-Stuffed Squash
Ingredients
2 small acorn squash, halved lengthwise and seeded
1 medium poblano pepper, sliced
1 small onion, sliced
1 1/4 cups vegetable broth
1/2 cup shiitake mushrooms, chopped
3/4 cup uncooked couscous
1 medium plum tomato, diced
2 tablespoons pine nuts

Directions
1 – Preheat oven to 400°F. Spray baking sheet with nonstick cooking spray; place squash, cut side down, on baking sheet. Spread pepper and onion on baking sheet. Cover with foil; bake 35 to 40 minutes or until squash is tender.

2 – Bring broth and mushrooms to a boil in medium saucepan over medium-high heat. Stir in couscous, tomato, and pine nuts; cover and remove from heat. Let stand 5 minutes. Meanwhile, dice roasted pepper and onion; add to couscous mixture, fluffing couscous lightly with fork.

3 – Turn squash cut side up. Fill about 3/4 cup couscous mixture into each squash half.

Tip: Acorn squash have thick, hard skins that can be difficult to cut. To make cutting easier, soften them in the microwave. Pierce the skin with a fork; microwave on HIGH 1 to 2 minutes. Allow to cool for a few minutes, then slice lengthwise and remove the seeds.

Yield: 4 servings.
Nutrition Facts Per Serving:
Calories: 290 calories, Carbohydrates: 57 g, Protein: 9 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 187 mg, Fiber: 6 g
https://www.diabetesselfmanagement.com/recipes/sides/couscous-stuffed-squash/

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

October 26, 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 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. Warm up these cool Fall nights with this week’s recipe! It’s from the CooksRecipes website where you’ll find an endless selection of delicious recipes, so check it out today1 Enjoy and Make 2019 a Healthy One! 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

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