It’s Chili, Chowder, or Stew Saturday – Turkey Tortilla Stew

September 14, 2019 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 is a recipe for a Turkey Tortilla Stew. Made using Ground Turkey, Onion, Garlic, Diced Tomatoes, Pinto beans, Tomato Soup, Frozen Whole Corn Kernels, Diced Green Chiles, and Corn Tortillas. The recipe is off 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 soon. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Turkey Tortilla Stew
Turn lean ground turkey into a hearty and satisfying Southwestern stew with onion, garlic, tomatoes, pinto beans, corn, green chiles and crispy corn tortilla strips.

Recipe Ingredients:
1 1/2 pounds ground turkey
1 medium onion, finely chopped
2 garlic cloves, minced
2 teaspoons vegetable oil
2 1/2 cups water
1 (14.5-ounce) can diced tomatoes
1 (15-ounce) can pinto beans in chili sauce, undrained
1 (10.75-ounce) can condensed tomato soup
1 cup loose-pack frozen whole corn kernels
1/4 teaspoon ground black pepper
1 (4-ounce) can diced green chiles
12 (6-inch) corn tortillas, cut into 1/4-inch strips
2 tablespoons vegetable oil

Cooking Directions:
1 – In a large Dutch oven over medium-high heat sauté turkey, onion and garlic in oil for 5 minutes or until turkey is no longer pink. Add water, tomatoes, beans, soup, corn, chiles and black pepper. Heat until mixture is bubbly; reduce heat to low and simmer for 30 minutes.
2 – In a large skillet over medium-high heat, sauté tortilla strips in the 2 tablespoons oil for 30 seconds or until lightly browned and crisp. Drain on paper towels. Add tortilla strips to turkey stew just before serving to let them soften.

Makes 6 servings.
https://www.cooksrecipes.com/soup/turkey_tortilla_stew_recipe.html

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Soup Special of the Day…Southwestern Pork and Bean Soup

December 30, 2018 at 6:02 AM | Posted in CooksRecipes, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is a recipe for Southwestern Pork and Bean Soup. Made using Diced Bonrless Pork Chops, Onion, Mexican – Style Chopped Tomatoes, Pinto Beans, and Spices. Suggested sides of warm flour tortillas and salad. Dinner is served! You can find this recipe along with all the other delicious and healthy recipes at the CooksRecipes website. Check it out today. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Southwestern Pork and Bean Soup
Who says that soup has to take a long time to cook? This soup can be made on those busy nights. Serve along with warm flour tortillas and salad.

Recipe Ingredients:
2 boneless pork chops, diced
1/2 onion, chopped
1 (14.5-ounce) can chicken broth
1 (15-ounce) can Mexican-style chopped tomatoes
1 (15-ounce) can pinto beans, drained and rinsed
2 teaspoons chili powder
Salt and ground black pepper to taste

Cooking Directions:
1 – In deep saucepan, brown pork with onion; stir in remaining ingredients, bring to a boil, lower heat, cover and simmer 10 to 15 minutes. Season to taste with salt and pepper.
Makes 4 servings.
https://www.cooksrecipes.com/soup/southwestern_pork_and_bean_soup_recipe.html

It’s Chili, Chowder, or Stew Saturday – Comforting Slow Cooked Chili Recipe

December 29, 2018 at 6:02 AM | Posted in 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 – Comforting Slow Cooked Chili Recipe. When Winter sets in its Chili Time! This week’s recipe is made using Ground Turkey Breast along with Onion, Pinto Beans, Corn, Diced Tomatoes, Green Chilies, and Spices. All the makings of one delicious and healthy Chili! It’s from one of my favorite sites, the Diabetes Self Management website. At the Diabetes Self Management site you’ll find a fantastic selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more so check it out today. Enjoy and Make 2019 a health Year! https://www.diabetesselfmanagement.com/

Comforting Slow Cooked Chili Recipe
Ingredients
1 pound ground turkey breast
1 large onion, finely chopped
1 can (15 ounces) pinto beans, rinsed and drained
1 can (8 1/2 ounces) corn, rinsed and drained
1 can (15 ounces) tomato sauce
1 can (14 1/2 ounces) diced tomatoes
1 can (10 ounces) diced tomatoes and green chilies
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt

Directions
In a nonstick skillet over medium heat, cook ground turkey until meat is no longer pink; drain. Transfer meat to slow cooker. Add remaining ingredients and stir until combined. Cook on “high” for 4 hours; remove lid and stir quickly halfway through.

Yield: 8 cups. Serving size: 1 cup.

Nutrition Facts Per Serving:
Calories: 214 calories, Carbohydrates: 24 g, Protein: 16 g, Fat: 6 g, Saturated Fat: 2 g, Sodium: 901 mg, Fiber: 5 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/comforting-slow-cooker-chili/

Soup Special of the Day………….Taco Bean Soup SUNDAY

April 29, 2018 at 5:02 AM | Posted in CooksRecipes, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is a Taco Bean Soup. Hearty Soups at it’s best with this week’s recipe! Made with Ground Beef, Pinto Beans, Corn, Tomatoes, Green Chilies, and more! This is just one of so many delicious and healthy recipes that you can find at the CooksRecipes website. The Cook’s site has huge selection of recipes to please all tastes, diets, or cuisines so be sure to check it out today. So enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Taco Bean Soup
If you like tacos, you will love this hearty soup that’s simmered to a savory flavor.

Recipe Ingredients:
1 pound lean ground beef
1 onion, chopped
3 (16-ounce) cans pinto beans, undrained
1 (15-ounce) can canned corn, undrained
1 (15-ounce) can chopped tomatoes, undrained
1 (15-ounce) can tomato sauce
1 1/2 cups water
1 (4-ounce) can cans ORTEGA® Diced Green Chiles
1 (1.25-ounce) package ORTEGA® Taco Seasoning Mix
1 packet Italian dry salad dressing mix

Cooking Directions:
1 – Cook ground beef and onion in a heavy-bottomed skillet over medium-high heat until browned; drain.
2 – Stir in pinto beans, corn, tomatoes, tomato sauce, water, green chile peppers, taco seasoning mix, and dry salad dressing mix. Bring to a boil, reduce the heat, and simmer for 15 minutes.
Makes 6 servings.
https://www.cooksrecipes.com/soup/taco_bean_soup_recipe.html

Kitchen Hint of the Day!

April 19, 2018 at 5:00 AM | Posted in Kitchen Hints | Leave a comment
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Pinto Beans………….

Here’s a little about on of my favorite Beans – Pinto beans are a very good source of cholesterol-lowering fiber, as are most other beans. … Pinto beans are also an excellent source of molybdenum, a very good source of folate, and a good source of protein, vitamin B1, and vitamin B6 as well as the minerals copper, phosphorus, iron, magnesium, manganese, and potassium.

Diabetic Dish of the Week – TOMATILLO TURKEY CHILI

April 17, 2018 at 5:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is a TOMATILLO TURKEY CHILI. Made using 1 lb. lean ground turkey meat, Jennie – O Extra Lean Ground Turkey Breast would be perfect! Onions, Bell Peppers, Jalapeno Peppers, Tomatillos, and Yogurt are just some of the other ingredients you’ll be using to prepare this healthy and delicious dish! The recipe is off the Diabetic Gourmet Magazine website which has a huge selection of Diabetic Friendly Recipes along with Diabetic News and Diabetes Management Tips. So check it out today. Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

TOMATILLO TURKEY CHILI
Ingredients

1 Tbsp. canola oil
1 cup chopped onion
2 medium green bell peppers, seeded and chopped
1 large red, orange or yellow bell pepper, seeded and chopped
1 lb. lean ground turkey meat
4 cloves garlic, minced
1-2 fresh Fresno or jalapeno peppers, seeded and finely sliced
1 Tbsp. coriander
1 Tbsp. oregano
1 tsp. chili powder, or to taste
1 tsp. cumin
Salt and freshly ground black pepper
2 cups diced tomatillos or 2 (11 oz.) cans
1 cup frozen yellow corn
1 (15 oz.) can no salt added pinto beans, rinsed and drained
2 cups low-fat, reduced-sodium chicken broth
1/3 cup finely chopped cilantro
1/3 cup chopped green onions
Lime wedges for garnish
1/2 cup non-fat, plain, Greek yogurt, optional

Directions

Quick cooking directions

In large pot, heat oil over medium-high heat. Add onion and bell peppers and saute until onion is translucent, about 5 minutes. Add turkey and saute until meat begins to brown, about 5 minutes. Stir in garlic, Fresno or jalapeno peppers, coriander, oregano, chili powder and cumin. Salt and pepper to taste. Saute 2 minutes, stirring often.
Add tomatillos, corn, beans and broth. Reduce heat, cover and simmer for a minimum of 20 minutes, stirring occasionally.
Divide chili among six serving bowls. Garnish with cilantro, green onions, lime wedges and yogurt, optional.
Slow cooking directions

In medium skillet, heat oil over medium-high heat. Saute onion and turkey until turkey almost cooked through, but still slightly pink, about 5 minutes.
In slow cooker, add turkey-onion mixture and remaining ingredients except cilantro, green onions, lime and yogurt. Stir until combined. Cook on low for 6 hours or on high for 4 hours, stirring occasionally.
Divide chili among six serving bowls. Garnish with cilantro, green onions, lime wedges and yogurt, optional.

Recipe Yield: Makes 6 servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 256
Fat: 9 grams
Saturated Fat: 2 grams
Fiber: 8 grams
Sodium: 75 milligrams
Protein: 19 grams
Carbohydrates: 29 grams
https://diabeticgourmet.com/diabetic-recipes/tomatillo-turkey-chili

Soup Special of the Day………Santa Fe Chicken Soup

March 25, 2018 at 5:02 AM | Posted in CooksRecipes, soup, Soup Special of the Day | Leave a comment
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I’ve got a good one for this week’s Soup Special of the Day, Santa Fe Chicken Soup. This one just sounds like a Comfort Food Classic! Made using Chicken Broth, Chicken Breast, Pinto Beans, Mexican Style Corn, Tomatoes, and Rice. The recipe comes from the National Chicken Council and I came across the recipe on 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 so check it out today. Enjoy and Healthy in 2018!

Santa Fe Chicken Soup

Recipe Ingredients:
1 (49-ounce) can chicken broth
1 (10-ounce) package seasoned or unseasoned cooked chicken breast
1 (15-ounce) can pinto beans, drained and rinsed
1 (11-ounce) can Mexican-style corn, undrained
1 (10-ounce) can diced tomatoes with mild green chiles, undrained
1/2 cup quick cooking rice
2 to 3 tablespoons minced fresh cilantro
1 lime, thinly sliced

Cooking Directions:
In a large saucepan combine chicken broth, chicken, beans, corn and tomatoes with chiles. Bring to a boil over medium-high heat.
Add rice, reduce heat to low, cover and simmer 10 minutes until rice is tender. Stir in cilantro.
Spoon soup into bowls and garnish each serving with a slice of lime.
Makes 6 servings.

https://www.cooksrecipes.com/soup/santa_fe_chicken_soup_recipe.html

Soup Special of the Day!……Turkey Taco Chili

January 29, 2017 at 6:37 AM | Posted in Jennie-O Turkey Products | Leave a comment
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This week’s Soup Special of the Day is Turkey Taco Chili. Going with a Chili for this week’s Special, Turkey Taco Chili. Made with JENNIE-O® Lean Ground Turkey along with Tomatoes, Black Beans, Pinto Beans, Green Chilies, and more! A Corn Muffin or Cornbread would go perfect with this. You can find this recipe at Jennie – O website along with all the other Delicious and Healthy Recipes! Enjoy and Make the Switch in 2017! https://www.jennieo.com/

 

 

turkey-taco-chili

What happens when you bring two favorites—chili and tacos—together? Taste for yourself. This simple and hearty chili recipe will have your kids running to the table. Make it a new go-to weeknight dinner recipe.

 

 

INGREDIENTS

1 (16-ounce) package JENNIE-O® Lean Ground Turkey
½ small yellow onion, chopped
1 tablespoon minced garlic
1 (1-ounce) low-sodium taco seasoning
1 (1-ounce) package ranch salad dressing and seasoning mix
4 cups water or low-sodium chicken broth
1 (10-ounce) can diced tomatoes and green chiles
1 (15.5-ounce) can black beans, drained and rinsed
1 (15.5-ounce) pinto beans, drained and rinsed
1 (14-ounce) can corn kernels, drained
corn muffins, if desired
DIRECTIONS

1) Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add onion, garlic, taco seasoning and ranch dressing; stir. Add water, tomatoes, beans and corn. Heat 20 to 30 minutes or until hot.
2) Serve with corn muffins, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATIONJennie O Make the Switch
PER SERVING
Calories360
Protein26g
Carbohydrates48g
Fiber12g
Sugars5g
Fat8g
Cholesterol55mg
Sodium690mg
Saturated Fat2.5g
https://www.jennieo.com/recipes/820-turkey-taco-chili

One of America’s Favorites – Refried Beans

October 31, 2016 at 5:19 AM | Posted in One of America's Favorites | Leave a comment
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refried-beans-1

Refried beans (Spanish: frijoles refritos) is a dish of cooked and mashed beans and is a traditional staple of Mexican and Tex-Mex cuisine, although each cuisine has a different approach when making the dish. Refried beans are also popular in many other Latin American countries.

 
The name is a direct calque of Spanish frijoles refritos, refritos meaning “well-fried”, and not “fried again” as might be assumed from the use of re- in English. The prefix re- could be used as an intensifier in Latin, as evident in e.g. resplendent, a meaning that has been inherited by Spanish alongside the more common meaning indicating repetition.

In this dish, after being boiled and then mashed into a paste, the beans are sometimes then fried or baked, though usually neither, thus making the term “refried” even more misleading.

 
In northern Mexico and in American Tex-Mex cuisine, refried beans are usually prepared with pinto beans, but many other varieties of bean are used in other parts of Mexico, such as black or red (kidney) beans. The raw beans can be cooked when dry or soaked overnight, then stewed, drained of most of the remaining liquid, and converted into a paste with a masher (such as a potato masher), or pressed through a fine mesh sieve (to remove the skins). Some of the drained liquid, or chicken or vegetable stock, is added if the consistency is too dry. The paste is then baked or fried, usually with onion and garlic in a small amount of lard, vegetable oil, bacon drippings or butter and seasoned to taste with salt and spices. Lard is generally used more often in Mexico, and it has a large effect on flavor. Epazote is a common herb used to add a special and unique flavor. It is also a carminative, which means it reduces the gas associated with beans.

 

refried-beans-2
In a home meal, refried beans typically serve as the side dish accompanying a larger meal, or rolled in a tortilla to form a bean burrito.

In the US, refried beans are most commonly made from pinto beans. They are served as a side dish with most Tex-Mex restaurant meals. They also have become very popular as a dip for corn tortilla chips. Refried beans are also a primary ingredient in many tostada, chimichanga, and pupusa recipes. In addition, they are a typical ingredient in layered dips, such as 7 layer dip or in nachos.

 

“Meatless Monday” Recipe of the Week – Tex-Mex Tofu

June 6, 2016 at 4:55 AM | Posted in Uncategorized | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Tex-Mex Tofu. Made with Tofu, Beans, Corn, Jalapenos, and a host of Spices. You can find this recipe at the CooksRecipes website. Cooks has a fantastic selection of recipes for all tastes and cuisines, check them out soon! http://www.cooksrecipes.com/index.html

 

Tex-Mex Tofu
Recipe Ingredients:

4 tablespoons lime juice – divided useCooksrecipes 2
3 teaspoons olive oil – divided use
1 tablespoon chili powder
2 teaspoons minced garlic
1 pound extra-firm tofu, cut into 4 1/2-inch thick slices
1 1/2 cups yellow corn kernels, blanched
1 cup cooked pinto beans, drained and rinsed
1 cup olives, halved
2 tablespoons minced jalapeños
1 1/4 teaspoon kosher salt
1 teaspoon ground cumin

Cooking Directions:

1 – In a shallow mixing bowl combine 2 tablespoons of lime juice, 2 teaspoons of olive oil, chili powder and garlic. Place tofu pieces in mixture, cover and marinate for 30 minutes.
2 – Combine remaining lime juice and olive oil with corn, pinto beans, olives, jalapeños, 1/4 teaspoon of salt and cumin. Set aside.
3 – Season tofu with remaining salt and grill over medium-high heat for 4 to 5 minutes on each side.
4 – Transfer to serving plates and top with 4 to 5 ounces of corn salsa.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 384; Total Fat: 14g; Saturated Fat: 2g; Cholesterol: 0mg; Total Carbs: 49g; Fiber: 17g; Protein: 22g; Sodium: 337mg; Potassium: 1011mg.

http://www.cooksrecipes.com/mless/tex-mex_tofu_recipe.html

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