It’s Chili, Chowder, or Stew Saturday – Mediterranean Chili

September 28, 2019 at 6:03 AM | Posted in 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 Mediterranean Chili. Made using; Olive Oil, Onions, Bell Peppers, Garlic, No Salt Added Chickpeas, No Salt Added Stewed Tomatoes, Low Sodium Vegetable Juice, Red Pepper Flakes, Reduced Fat Feta Cheese, and Basil. It’s only 185 calories and 22 net carbs per serving (1 cup). The recipe is from the Diabetes Self Management website where you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes Management Tips, Diabetes News, and so much more. Be sure to check it out soon! Enjoy and Make 2019 a Healthy One!

Mediterranean Chili

1 tablespoon olive oil
1/2 cup chopped onion
2 bell peppers, coarsely chopped (1 green and 1 yellow)
4 cloves garlic, minced
1 can (16 ounces) no-salt-added chickpeas, drained
1 can (14 1/2 ounces) no-salt-added stewed tomatoes, undrained
1 cup low-sodium vegetable juice
1/4 teaspoon crushed red pepper flakes
1/2 cup (2 ounces) crumbled reduced-fat feta cheese
1/4 cup chopped fresh basil

1 – Heat oil in large saucepan over medium heat. Add onion; cook 5 minutes, stirring occasionally. Add bell peppers and garlic; cook 5 minutes, stirring occasionally.

2 – Stir in chickpeas, tomatoes with their juices, vegetable juice, and red pepper flakes; bring to a boil over high heat. Reduce heat to low; simmer, uncovered, 12 minutes or until vegetables are tender.

3 – Ladle into shallow bowls; top with feta cheese and basil.

Yield: 5 servings.

Serving size: 1 cup per serving.

Nutrition Facts Per Serving:
Calories: 185 calories, Carbohydrates: 30 g, Protein: 9 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 4 mg, Sodium: 340 mg, Fiber: 8 g

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“Meatless Monday” Recipe of the Week – Mediterranean Chickpeas

January 2, 2017 at 5:55 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Mediterranean Chickpeas. Red Pepper Flakes heats this dish up! It’s from one of my favorite Cooking Recipe sites, CooksRecipes. The Cooks site is packed with recipes for all tastes or cuisines. Enjoy and Eat Healthy in 2017!



Mediterranean Chickpeas

Spicy hot Mediterranean-style chickpeas with chopped spinach, tomatoes, red pepper flakes, oregano and fresh lemon juice.

Recipe Ingredients:Cooksrecipes 2

2 medium onions, chopped
3 cloves garlic, minced
1 tablespoon olive oil
3 cups cooked chickpeas
1 (10-ounce) package of frozen spinach, chopped and defrosted
1 (28-ounce) can of crushed tomatoes
1 cup chopped fresh tomatoes
1 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
Juice of 2 fresh lemons
Salt and freshly ground black pepper to taste


Cooking Directions:

1 – In a large saucepan, over a medium heat, sauté the onions and garlic in the olive oil until the onions are tender.
2 – Add the chickpeas, spinach, tomatoes, pepper flakes, and oregano. Cover and simmer for about 30 minutes, stirring occasionally. Add the lemon juice, salt and pepper.
Makes 6 servings.

Condiment of the Week – Chimichurri

December 31, 2015 at 5:55 AM | Posted in Condiment of the Week | Leave a comment
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Chimichurri (Spanish pronunciation: [tʃimiˈtʃuri]) or chimmichurri is a green sauce used for grilled meat, originally from the Rio de la Plata, Argentina. It is made of finely chopped parsley, minced garlic, olive oil, oregano, and white vinegar. In Uruguay, the dominant flavoring is parsley, garlic, red pepper flakes, and fresh oregano.

The origin of the name of the sauce is unclear. There are various stories explaining the name as a corruption of English words, most commonly the name ‘Jimmy Curry’ or ‘Jimmy McCurry’. But there is no contemporary documentation of any of these stories.


Another theory for the name of the sauce comes from the Basque settlers that arrived in Argentina as early as the 19th century. According to this theory, the name of the sauce comes from the Basque term tximitxurri, loosely translated as “a mixture of several things in no particular order”.

Chimichurri is made from finely chopped parsley, minced garlic, olive oil, oregano, Red Chili Flakes, and white or red wine vinegar. Additional flavorings such as paprika, cumin, thyme, lemon, basil, cilantro (coriander leaf) and bay leaf may be included. In its red version, tomato and red bell pepper may also be added. It can also be used as a marinade for grilled meat. Chimichurri is available bottled or dehydrated for preparation by mixing with oil and water. Variants may replace the parsley with herbs such as coriander (cilantro) and culantro.


Whole Wheat Tortellini with Italian Turkey Sausage & Peppers

January 16, 2014 at 10:53 AM | Posted in Jennie-O Turkey Products, pasta, spices and herbs | Leave a comment
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BUITONI Refrigerated Whole Wheat Three Cheese Tortellini with Italian Turkey Sausage & Peppers, combined with garlic, black olives, roasted red peppers, fresh basil, cheese and marinara sauce. Sounds good to me!




1 (9-ounce) package BUITONI Refrigerated Whole Wheat Three Cheese Tortellini
1 tablespoon Extra Virgin Olive Oil
3/4 cup cooked and crumbled Jennie – O Turkey Italian Sausage
2 teaspoons finely chopped or minced Garlic
1/4 teaspoon crushed Red Pepper
1/4 teaspoon McCormick Grinder Italian Seasoning
1 cup Swanson Low-Sodium Chicken Broth
1 small can, Sliced Black Olives
1/2 cup sliced, Roasted Red Peppers
1/2 cup BUITONI Refrigerated Marinara Sauce
2 tablespoons chopped fresh Basil
BUITONI Refrigerated Freshly Shredded Parmesan Cheese

Prepare pasta according to package directions.
Heat oil in large, nonstick skillet over medium heat; add sausage, garlic and crushed red pepper, Italian Seasoning. Cook, stirring occasionally, for 1 minute or until garlic starts to turn golden. Add broth, olives peppers, sauce and basil; cook for 1 to 2 minutes.
Toss pasta with sauce.
Top with cheese; serve immediately.
Makes 4 servings.

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