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

July 4, 2020 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 Recipe is a Chili Blanco. Made using Vegetable Oil, Chicken Breast Halves, Onion, Great Northern White Beans, Ortega Diced Green Chilies, Chicken Broth, Jalapeños, Ground Cumin, Oregano, Shredded Monterey Jack Cheese, and Sour Cream. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Chili Blanco
Chili blanco, or white chili, is light in color, but heavy on flavor. Made with chicken, beans and lots of herbs and spices. Crank up the heat by adding more jalapeño.

Recipe Ingredients:
1 tablespoon vegetable oil
1 pound boneless, skinless chicken breast halves, chopped
1 1/4 cups chopped onion
2 cloves garlic, finely chopped
2 (15-ounce) cans great Northern white beans, drained (3 1/2 cups)
1 (7-ounce) can ORTEGA Diced Green Chiles (1 cup)
1/2 cup chicken broth
1 to 2 tablespoons diced jalapeños
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1 1/2 cups shredded Monterey Jack cheese
1/2 cup sour cream

Cooking Directions:
1 – Heat vegetable oil in a large saucepan over medium-high heat. Add chicken; cook for 5 to 6 minutes or until chicken is no longer pink. Add onion and garlic; cook, stirring occasionally, for 2 to 3 minutes.
2 – Stir in beans, chiles, broth, jalapeños, cumin and oregano. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 to 15 minutes. Stir in cheese and sour cream. Cook just until cheese is melted.
Makes 6 servings.
https://www.cooksrecipes.com/soup/chili_blanco_recipe.html

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It’s Chili, Chowder, or Stew Saturday – White Chili with Turkey

April 18, 2020 at 6:02 AM | Posted in chili, 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 Recipe is a White Chili with Turkey. To make this week’s recipe you’ll need Cooked Turkey, Dried Navy Beans, Onion, Garlic, Green Chilies, Spices, Chicken Broth, and Shredded Monterey Jack Cheese. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

White Chili with Turkey
Cooked or leftover turkey, white beans, onions, green chiles and favorite Mexican seasonings create a tasty variation on chili. Serve with salsa, sour cream and cilantro, if desired.

Recipe Ingredients:
1 pound (about 2 1/2 cups) dried navy beans
3 tablespoons olive oil
1 cup finely chopped onion
3 cloves garlic, minced
2 (4-ounce) cans diced green chiles, drained
1 tablespoon ground cumin
1 tablespoon dried oregano leaves
1 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
9 cups chicken broth
4 cups chopped cooked turkey
1/2 teaspoon salt
1/8 teaspoon ground black pepper
3 cups shredded Monterey Jack cheese – divided use

Cooking Directions:
1 – Place beans in large saucepan or bowl. Cover with cold water. Let stand overnight. Rinse and drain beans.
2 – Heat oil in large saucepan on medium-high heat. Add onion and garlic. Cook and stir 7 minutes, or until onion is tender.
3 – Stir in chiles, cumin, oregano, cinnamon and red pepper. Cook 3 minutes more.
4 – Stir in beans and 8 cups of the chicken broth. Bring to boil on medium-high heat. Reduce heat to low. Simmer covered 2 hours, or until beans are tender. (Note: If mixture becomes too dry, add additional chicken broth.)
5 – Stir in turkey, salt, pepper and 1 1/2 cups of the cheese. Cook until cheese is melted.
6 – Ladle chili into bowls. Top with remaining cheese.
Makes 8 servings.
https://www.cooksrecipes.com/soup/white_chili_with_turkey_recipe.html

“Meatless Monday” Recipe of the Week – 3-Cheese Enchiladas

November 25, 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 – 3-Cheese Enchiladas. No Meat Needed! You’ll need Shredded Mild Cheddar Cheese, Shredded Monterey Jack Cheese, Shredded Mozzarella Cheese, Refried Beans, Salsa, Green Onions, Ground Cumin, Flour Tortillas, Sliced Ripe Olives, and Sour Cream. You can find this recipe at the CooksRecipes website which has a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out soon! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

3-Cheese Enchiladas
3-Cheese EnchiladasThese delicious, three cheese, bean and salsa enchiladas are quick and easy to assemble.

Recipe Ingredients:
1 cup (4 ounces) shredded mild cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded mozzarella cheese
1 (16-ounce) can refried beans
1 (24-ounce) jar salsa – divided use
1/3 cup thinly sliced green onions
1/3 teaspoon ground cumin
12 (6-inch) flour tortillas
Sliced ripe olives (optional)
Additional sliced green onions (optional)
Sour cream (optional)

Cooking Directions:
1 – In a medium bowl, mix all of the cheeses.
2 – In another bowl, combine beans, 1 cup salsa, 1 1/2 cups cheese mixture, green onions and cumin.
3 – Spread 1 cup salsa into the bottom of a 13-inch x 9-inch x 2-inch baking dish.
4 – Spoon a heaping 1/3 cup bean mixture down the center of each tortilla. Place tortillas seam-side down on salsa. Top with remaining salsa and cheese.
5 – Bake in a preheated oven at 350°F (175°C) for 30 minutes or until heated through.
6 – Serve with sliced ripe olives, green onions and sour cream if desired.
Makes 6 servings.
https://www.cooksrecipes.com/mless/3_cheese_enchiladas_recipe.html

“Meatless Monday Recipe of the Week – Chile Relleños Casserole

September 16, 2019 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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This week’s “Meatless Monday Recipe of the Week is – Chile Relleños Casserole. Made using Cans of Whole Green Chiles, Shredded Monterey Jack Cheese, Eggs, 2% Milk, Flour, Enchilada Sauce, and Seasoning. Mexican Dish gone meatless! The Recipe is from the CooksRecipes website where you can find recipes to please all tastes, diets, and cuisines so be sure to check it out. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Chile Relleños Casserole
Chile Relleños CasseroleThis easy casserole boasts the same great taste found in Mexican restaurant chile relleños, it is surprisingly good! Your family will ask you to make it again—count on it.

Recipe Ingredients:
2 (7-ounce) cans whole green chiles, split and seeded
4 1/2 cups shredded Monterey Jack cheese – divided use
4 large eggs
2 cups 2% milk
3 tablespoons all-purpose flour
1 teaspoon kosher or sea salt
1/4 teaspoon freshly ground black pepper
1 (20-ounce) can enchilada sauce

Cooking Directions:
1 – Preheat oven to 325°F (160°C).
2 – Grease a 13 x 9 x 2-inch baking pan and line the chiles on the bottom of pan. Sprinkle 3 1/2 cups cheese evenly over chiles. Set aside.
3 – In a medium mixing bowl, beat with electric mixer the eggs, milk, flour, salt and pepper. Pour over chile/cheese mixture.
4 – Bake for 45 minutes; remove from oven and pour enchilada sauce over top and bake for additional 15 minutes. Remove from oven and sprinkle remaining 1 cup cheese over top and return to oven until cheese melts, about 1 minute or less.
5 – Allow casserole to set at least 5 minutes before serving.
Makes 8 servings.

Variation Tip: This casserole is easy to change up with the addition of cooked crumbles of ground beef, pork, or turkey. Reduce green chiles to 1 (7-ounce) can and sprinkle about 1 1/2 to 2 cups cooked meat over the layer of chiles and proceed as directed.

Nutritional Information Per Serving (1/8 of recipe): 349.0 calories; 62% calories from fat; 24.1g total fat; 167.2mg cholesterol; 1299.1mg sodium; 236.5mg potassium; 11.3g carbohydrates; 1.4g fiber; 4.3g sugar; 9.9g net carbs; 21.6g protein.
https://www.cooksrecipes.com/mless/chili-rellenos-casserole-recipe.html

Jennie – O Turkey Recipe of the Week – Cheesy Turkey Chorizo Garlic Bread FRIDAY

September 13, 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 – Cheesy Turkey Chorizo Garlic Bread. This delicious Appetizer/Side Dish is made using JENNIE-O® Chorizo Seasonings Turkey Sausage along with Garlic, Cilantro Leaves, Shredded Monterey Jack Cheese, fresh Salsa, Jalapeno Slices, and a Loaf of Cuban Bread. There is a link for info on the JENNIE-O® Chorizo Seasonings Turkey Sausage at the bottom 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/

Cheesy Turkey Chorizo Garlic Bread
A side dish that’s the star of the show. This inspired creation is guaranteed to be the talk of any meal or party. Its bold chorizo flavor pairs perfectly with fresh salsa and jalapeno slices.

INGREDIENTS
1 (16-ounce package) JENNIE-O® Chorizo Seasonings Turkey Sausage
2 tablespoons butter, melted
2 tablespoons olive oil
3 garlic cloves, minced
¼ cup chopped fresh cilantro leaves
1 (12-ounce) loaf Cuban bread, cut in half lengthwise
2 cups shredded Monterey Jack cheese
fresh salsa and jalapeno slices, if desired

DIRECTIONS
1) Cook turkey sausage as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) In small bowl, combine melted butter, oil and garlic. Brush cut sides of each bread slice with butter mixture. Sprinkle with cilantro and cheese and top with cooked chorizo. Place on foil-lined baking sheet.
3) Bake 20 minutes or until hot and bubbly. Cut into strips and serve with fresh salsa and jalapeno slices, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 250
Protein 13g
Carbohydrates 15g
Fiber 1g
Sugars 0g
Fat 15g
Cholesterol 50mg
Sodium 460mg
Saturated Fat 6g
https://www.jennieo.com/recipes/1229-cheesy-turkey-chorizo-garlic-bread

 

Jennie O Turkey – Chorizo Seasonings Turkey Sausage
JENNIE-O® Chorizo Seasonings Turkey Sausage is a bold flavor with the same great turkey sausage nutrition! It’s a blend of smoked paprika and spices for an added kick to a wide variety of meals. Try it in your next omelet, chili, or queso recipe!

* ALL NATURAL*
* FRESH
* GLUTEN FREE
* PRE-SEASONED
* 16-OZ PACKAGE (1 LB)
Find this product in the refrigerated section of your grocery store.

COOKING INSTRUCTIONS
CONSUMER STOVETOP SKILLET:
STOVETOP:
Spray skillet with nonstick cooking spray. Preheat skillet over medium heat. Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. 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/245-chorizo-seasonings-turkey-sausage

Diabetic Dish of the Week – SOUTHWESTERN EGG SCRAMBLE

June 18, 2019 at 6:02 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 SOUTHWESTERN EGG SCRAMBLE. Start your day off right with this week’s recipe! Made using Hominy, Green Chilies, Egg Substitute, and Reduced Fat Shredded Monterey Jack Cheese. 4 ingredients and real easy to prepare. It’s 125 calories and 7 carbs per serving. The recipe is from the Diabetic Gourmet Magazine where you’ll find a huge selection of Diabetic Friendly Recipes so be sure to check it out today. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

SOUTHWESTERN EGG SCRAMBLE
Ingredients

3/4 cup canned (drained) hominy
2 tablespoons chopped green chilies
2 cups fat-free egg substitute
1/2 cup shredded, reduced-fat Monterey Jack (plain or with hot peppers) or Mexican cheese blend

Directions

1 – Coat a large nonstick skillet with cooking spray and preheat over medium heat. Add the hominy to the skillet and cook for about 1 minute, until heated through.
2 – Stir the chilies into the egg substitute and pour over the hominy. Reduce the heat to medium-low and cook without stirring for several minutes, until the eggs are set around the edges. Stirring gently to scramble, continue to cook for another minute, until the eggs are almost set.
3 – Sprinkle the cheese over the eggs and cook just until the eggs are set but not dry and the cheese is melted. Serve hot.

Recipe Yield: Yield: 4 servings“ Serving Size: 1/4 of recipe

NUTRITIONAL INFORMATION PER SERVING:
Calories: 125
Fat: 2.3 grams
Sodium: 414 milligrams
Cholesterol: 1 milligrams
Protein: 17 grams
Carbohydrates: 7 grams
https://diabeticgourmet.com/diabetic-recipes/southwestern-egg-scramble

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