Soup Special of the Day!……Ten Vegetable Soup

February 25, 2018 at 6:03 AM | Posted in Diabetic Gourmet Magazine, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is a Ten Vegetable Soup. The Ten Vegetables you’ll be using are carrots, cabbage, cauliflower, celery, canned tomatoes, leek, onion, Swiss chard, a potato and parsley. The recipe makes 10 servings and is 70 calories and 7 net carbs per serving. This is another delicious and healthy recipe from the Diabetic Gourmet Magazine website. Check the Diabetic Gourmet site out for all their many Diabetic Friendly Recipes. Enjoy and Eat Healthy in 2018!


Ten Vegetable Soup
With Ten Vegetable Soup, you combine terrific-tasting and healthy carrots, cabbage, cauliflower, celery, canned tomatoes, leek, onion, Swiss chard, a potato and parsley. Tossing them all into a pot takes less than 30 minutes. The result is enough to eat for several days — and it also freezes nicely.

Makes 10 servings. Per serving: 1 cup


2 Tbsp. extra virgin olive oil
3 cups chopped green cabbage, quartered and cut crosswise into 1/2-inch strips (or purchase already shredded)
1 cup cauliflower florets, 1-inch pieces
1 medium leek, sliced, use white and 1-inch of light green part
1 small onion, chopped
1 medium carrot, chopped
1 medium celery stalk, chopped
1 (14.5-oz.) can no salt added diced tomatoes
4 cups low-fat, reduced-sodium chicken or vegetable broth
1 medium yellow-fleshed potato, diced
1/4 cup chopped flat-leaf parsley
1 Tbsp. dried thyme
1 1/2 packed cups Swiss chard or spinach, cut crosswise into 1/2-inch strips
Salt and freshly ground pepper, to taste
Pinch of red pepper flakes or cayenne, optional
Grated Parmesan cheese, optional


1 – In large Dutch oven or heavy soup pot with tight-fitting cover, heat oil over medium-high heat. Add cabbage, cauliflower, leek, onion, carrot and celery and stir to coat them with oil. Cook until cabbage is limp and onion translucent, 4-5 minutes, stirring occasionally. Cover, reduce heat to medium-low and cook gently until vegetables release their juices, about 8 minutes.
2 – Add tomatoes with their liquid, broth, potato, parsley and thyme. Increase heat to medium-high until liquid boils, then cover, reduce heat, and simmer soup for 10 minutes. Add Swiss chard and simmer for 10 minutes. Season soup to taste with salt and pepper; let sit for 15 minutes before serving. If desired refrigerate for up to 4 days, reheating in covered pot over medium heat. Or divide cooled soup among resealable freezer bags and freeze. This soup keeps in freezer for up to 2 months.

Nutritional Information Per Serving:
70 calories
3 g fat
less than 1 g sat fat
9 g carbohydrates
3 g protein
2 g fiber
253 mg sodium


Healthy Orzo Recipes

February 21, 2018 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Orzo Recipes. You’ll find recipes like; Orzo Chicken Salad with Avocado-Lime Dressing, Greek Orzo Stuffed Peppers, and Rustic Parsley and Orzo Soup with Walnuts.Find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2018!

Healthy Orzo Recipes
Find healthy, delicious orzo recipes, from the food and nutrition experts at EatingWell.

Orzo Chicken Salad with Avocado-Lime Dressing
The creamy quick-blend dressing is just the thing to top this inspired Southwest pasta salad. Both can be made a day ahead……..

Greek Orzo Stuffed Peppers
We steam brightly colored bell peppers in the microwave to save time and then stuff them with orzo, spinach and feta. This basic recipe will work with almost any filling—try substituting different types of cheese, herbs or beans. Serve with whole-wheat pita bread and cucumber salad……..

Rustic Parsley and Orzo Soup with Walnuts
This soup recipe is based on a traditional pasta dish that consists of lots of parsley, garlic, chopped walnuts, hot chile and olive oil, all fried up and tossed with pasta. We amped up the greens, made the pasta a nutritious supporting player and turned the recipe into a soup. It’s best served immediately, because the orzo will absorb liquid as the soup is held. Thin any leftover soup with more vegetable broth, if desired. Recipe by Anna Thomas for EatingWell……

* Click the link below to get all the Healthy Orzo Recipes

Soup Special of the Day…………Italian Turkey Minestrone Soup

February 18, 2018 at 6:03 AM | Posted in Jennie-O, Jennie-O Turkey Products, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is Italian Turkey Minestrone Soup. Let the Comfort Food Soup begin, Italian Turkey Minestrone Soup! Using JENNIE-O® Extra Lean Ground Turkey Breast along with Onion, Yellow Squash, Zucchini, Green Bell Peppers, Carrots, Pinto Beans, Kidney Beans, and Seasoning! You can find this week’s recipe on the Jennie – O Turkey website. So Enjoy and Make the SWITCH IN 2018!


Italian Turkey Minestrone Soup
Sometimes only a classic Italian soup will do — and this one does wonders. Heat up lean turkey breast, simmer with a delightful blend of veggies, then let the slow-cooker take over.

1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
½ cup diced onion
1 cup diced yellow squash
1 cup diced zucchini
1 medium green bell pepper, diced
1 cup shredded carrots
6 cups water
2 tablespoons HERB-OX® Beef Bouillon Granules
1 tablespoon dried Italian seasoning
1 (15-ounce) can pinto beans, drained and rinsed
1 (15-ounce) can kidney beans, rinsed and drained

1) In large skillet, cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) Add onion, squash, zucchini, bell pepper and carrots; cook 5 minutes or until onions are tender.
3) Place the turkey and vegetables in slow cooker. Add water, bouillon granules, Italian seasoning and beans. Cover and heat on low heat setting 4 hours
* Always cook to an internal temperature of 165°F.


Calories 230
Protein 26g
Carbohydrates 26g
Fiber 8g
Sugars 4g
Fat 2g
Cholesterol 35mg
Sodium 510mg
Saturated Fat 0.5g


February 11, 2018 at 6:44 AM | Posted in Diabetic Gourmet Magazine, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is – OLD-FASHIONED TOMATO SOUP. The Classic Comfort Food, a hot bowl of Tomato Soup. Add a Grilled Cheese and your Dinner is set! This recipe comes from on of my favorite recipe sites, Diabetic Gourmet Magazine ( The Diabetic Gourmet site has a huge selection of Diabetic Friendly Recipes along with Diabetes News, and Diabetes Management Tips. So check it out today. Enjoy and Eat Healthy in 2018!

Inhaling the aroma of a steaming bowl of canned tomato soup, while gazing at its velvety orange-red color, recalls for many people comforting childhood memories.

In fact, tomato soup ranks high on the list of American comfort foods. It warms our psyches as much as our bodies, and has the natural sweetness of tomatoes – which are, as everyone by now knows, a fruit……….

Yield: 4 servings


1 Tbsp. butter
1 onion, finely chopped
2 large garlic cloves, chopped
1 can (28-oz.) diced tomatoes
1 Tbsp. sugar
1 tsp. dried thyme
1/8 tsp. ground mace
Pinch of cayenne pepper
1/2 cup fat-free half-and-half cream
Salt and freshly ground black pepper
3 Tbsp. fresh herbs, such as snipped fresh dill, chopped fresh basil or even sprouts! (for garnish, optional)


1 – Melt the butter in a small Dutch oven over medium-high heat. Saute the onion until translucent, 4 minutes. Add the garlic and saute until the onions are golden, 5 to 6 minutes.
2 – Add the tomatoes with their juices, the sugar, thyme, mace and cayenne. Bring to a boil, cover, and simmer the soup until the tomatoes and onion are soft, about 15 minutes.
3 – Let the soup sit 20 minutes, uncovered. Transfer it to a blender (or use an immersion blender) and reduce the mixture to a puree, either pulpy or completely smooth, as desired. Blend in the half-and-half. Season the soup to taste with salt and pepper.
4 – Serve the soup hot, sprinkling one-fourth of the fresh herbs over each bowl, if using.

Nutritional Information Per serving (1/4 of recipe):
Calories: 105,
Fat: 3 g,
Carbohydrate: 18 g,
Protein: 3 g,
Dietary Fiber: Less than 1 g,
Sodium: 586
Diabetic Exchanges: 1 Reduced-Fat Milk, 1 Vegetable

Healthy Canned Tomato Recipes

February 7, 2018 at 7:05 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Canned Tomato Recipes. Healthy Canned Tomato Recipes like; Winter Vegetable Soup with Turkish Meatballs, Cacciatore-Style Chicken, and Italian Meatball Rolls. Find these and more at the EatingWell website. If you’re looking for a good recipe magazine subscribe to the EatingWell Magazine! Enjoy and Eat Healthy in 2018!

Healthy Canned Tomato Recipes
Find healthy, delicious canned tomato recipes, from the food and nutrition experts at EatingWell.

Winter Vegetable Soup with Turkish Meatballs
Our favorite mix for the meatballs is half beef and half lamb. Plus, the warming spices in these meatballs make this soup recipe perfect for sub-zero nights. Serve with crusty bread to sop up all the delicious broth…….

Cacciatore-Style Chicken
Cacciatore is Italian for hunter. This slow-cooker chicken is prepared hunter-style—with onions, mushrooms, tomatoes, and herbs……

Italian Meatball Rolls
Balsamic mushrooms add an extra layer of flavor to this healthy makeover of the classic melty sandwich…….

* Click the link below to get all the Healthy Canned Tomato Recipes

Soup Special of the Day……….Chicken and Mushroom Soup

February 4, 2018 at 6:23 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 – Chicken and Mushroom Soup. Shredded Chicken, Mushrooms, Sherry, and Sesame Oil help make up this week’s recipe. It’s from one of my favorite recipe sites, CooksRecipes ( The Cooks site has a huge selection of recipes to please all tastes, diets, or cuisines! So check it out today. Enjoy and Eat Healthy in 2018!

Chicken and Mushroom Soup
A generous amount of sesame oil imparts an intense note of nutty flavor to this sherried chicken and mushroom soup.

Recipe Ingredients:
2 (8-ounce) boneless, skinless chicken breast halves, cut into bite-size pieces
2 cups chicken broth
1 cup sliced mushroom
4 tablespoons sesame oil
2 tablespoons sherry
1 teaspoon salt
1/2 teaspoon ground pepper
2 tablespoons chopped flat-leaf parsley

Cooking Directions:
1 – In a saucepan bring chicken broth to a rolling boil. Add the chicken and sliced mushrooms. When the soup returns to a boil and the ingredients float to the top, remove saucepan from heat.
2 – Add sesame oil, sherry, salt, and pepper. Sprinkle chopped parsley on top of the individual servings.
Makes 3 servings.

Soup Special of the Day……………………Wintergold Stew

January 21, 2018 at 6:26 AM | Posted in CooksRecipes, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is – Wintergold Stew. Onions, Celery, Bell Peppers, and Rutabagas are just some of the ingredients that goes in this week’s recipe. It’s from the CooksRecipes website. The Cook’s site has huge selection of recipes to please everyone. Enjoy and Eat Healthy in 2018!

Wintergold Stew
Full of good-for-you vegetables, this delicious, hearty stew will satisfy and warm you up from the inside out.

Recipe Ingredients:
1 tablespoon vegetable oil
1 onion, diced
2 celery ribs, chopped
1 red bell pepper, seeded and diced
4 cloves garlic, minced
6 cups water
2 cups diced peeled butternut squash
2 cups diced peeled rutabaga
3 teaspoons crushed dried oregano
1 1/2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups chopped kale
1/4 cup chopped fresh flat-leaf parsley

Cooking Directions:
1 – Heat oil in a large saucepan oil. Add the onion, celery, bell pepper and garlic, and sauté for about 5 minutes. Add water, squash, rutabaga, oregano, paprika and salt; bring to a simmer. Cook for 40 to 45 minutes over medium-low heat until the rutabaga is tender, stirring occasionally.
2 – Stir in the kale and cook for about 10 minutes more.
3 – To thicken, mash the squash and rutabaga against the side of the pan with the back of a spoon. Stir in the parsley and let stew stand for 5 to 10 minutes before serving.
4 – Ladle into bowls and serve hot.
Makes 6 servings.

Tip: Other winter squash, such as red kuri, buttercup, or Hubbard, may be substituted for the butternut squash.

Creamy Potato Soup w/ Grilled Cheese Sandwich

January 14, 2018 at 5:55 PM | Posted in Bear Creek Products, Kraft Cheese | Leave a comment
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Today’s Menu: Creamy Potato Soup w/ Grilled Cheese Sandwich



For Breakfast on this cold Sunday Morning I had a toasted Healthy Life Whole Grain English Muffin. I then got out the Egg Beater’s Egg Whites and Scrambled a 1/2 cup of it, 1/2 equals 2 Eggs. Next I fried some al fresco Uncured Chicken Bacon and I also used a slice of Sargento Ultra Thin Swiss Cheese. Put it all together and I had one delicious Breakfast Sandwich! Also had my morning cup of Bigelow Decaf Green Tea. The al fresco Uncured Chicken Bacon I used is some of the best Bacon I’ve come across in a while. It fries up so crisp and has an excellent taste! As I said its cold, 15 degrees and a wind chill of 10 degrees. It was mostly sunny but only got up to 25 degrees. Did a load of laundry after Breakfast. Then after Lunch I cleaned the house, vacuum and dusted. Not much else going on so I kicked back and watched some College Basketball. So for Dinner tonight I’m having Creamy Potato Soup w/ Grilled Cheese Sandwich.


Nothing like a easily made Comfort Food Dinner! Creamy Potato Soup w/ Grilled Cheese Sandwich. I’m using one of my favorite Soups, Bear Creek Creamy Potato Soup Mix. I really love using all the Bear Creek Products! So delicious and easy to prepare.






To prepare a package of it; In a 2 quart sauce pan bring 8 cups of water to a rolling boil. Whisk in the soup mix. Reduce the heat to medium and simmer for 10 minutes, stirring occasionally. Salt and pepper to taste and serve! Perfect seasoning, thickened up just right, plenty of Diced Potato and a fantastic Potato flavor. The package makes 8 cups and very easy to prepare and makes one delicious Potato Soup.





To make my Grilled Cheese I’ll be using; Kraft Sliced Sharp Cheddar Cheese, Blue Bonnet Light Butter, and Healthy Life Whole Grain Bread. I started by buttering the outside half of a slice of bread. Layered 2 slices of the Sharp Cheddar on top. Added my top half of the sliced bread, buttering the outside of the slice. I then got out a skillet, heated it up on medium heat and lightly coated it with a 1/2 pat of Butter. When the Butter was melted I added my sandwich. Grilled it on both sides until it was golden brown and the Cheese melted. For Dessert a Jello Sugarfree Dark Chocolate Pudding topped with Cool Whip Free.





Bear Creek Creamy Potato Soup Mix

A favorite original Bear Creek® soup. Very creamy and delicious with a delicate blend of parsley, herbs and spices to give it a little kick.

Yields about 8 one-cup servings.

Try adding crumbled bacon, sour cream and shredded cheddar cheese for variety.
While they simmer on the stove, you can smell the hearty goodness of Bear Creek® soups. They’re quick and easy to make and come in 15 delicious varieties. These soups have a homemade taste that will satisfy every appetite.

One of America’s Favorites – Chicken Soup

January 8, 2018 at 6:20 AM | Posted in One of America's Favorites | 2 Comments
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A classic preparation of chicken noodle soup made with a stewing hen and flavored with thyme and black pepper

What better to have on a cold Winter’s Day than – Chicken Soup!

Chicken soup is a soup made from chicken, simmered in water, usually with various other ingredients. The classic chicken soup consists of a clear chicken broth, often with pieces of chicken or vegetables; common additions are pasta, dumplings, or grains such as rice and barley. Chicken soup has acquired the reputation of a folk remedy for colds and influenza, and in many countries is considered a comfort food.




Variations on the flavor are gained by adding root vegetables such as parsnip, potato, sweet potato and celery root, herbs such as parsley, dill, other vegetables such as zucchini, whole garlic cloves or tomatoes and black pepper. The soup should be brought slowly to a boil and then simmered in a covered pot on a very low flame for one to three hours, adding water if necessary. A clearer broth is achieved by skimming the drops of fat off the top of the soup as it is cooking, first bringing the chicken to boil from a pot of cold water and discarding the water before continuing, or straining it through a strainer or cheesecloth. Saffron or turmeric are sometimes added as a yellow colorant. Then, the chicken can be shredded by hand and stored in the refrigerator until ready for use in the soup.


Chicken soup can be a relatively low fat food: fat can be removed by chilling the soup after cooking and skimming the layer of congealed fat from the top. A study determined that “prolonged cooking of a bone in soup increases the calcium content of the soup when cooked at an acidic, but not at a neutral pH”.



Homemade chicken noodle soup cooking

Strictly speaking, chicken soup, unless qualified, implies that the soup is served as a thin broth, with pieces of meat, and possibly vegetables, and either noodles, rice, barley, or dumplings.

Cream of chicken soup is a thick, creamy, soup made with chicken stock and pieces, combined with milk (or cream) and flour, which might contain vegetable pieces, depending on the recipe.

Several terms are used when referring to chicken soups:

* Chicken broth is the liquid part of chicken soup. Broth can be served as is, or used as stock, or served as soup with noodles. Broth can be milder than stock, does not need to be boiled as long, and can be made with meatier chicken parts.
* Chicken bouillon or bouillon de poulet is the French term for chicken broth.
* Chicken consommé is a more refined chicken broth. It is usually strained to perfect clarity, and reduced to concentrate it.
* Chicken stew is a more substantial dish with a higher ratio of solids to broth. The broth may also be thickened toward a gravy-like consistency with a roux or by adding flour-based dumplings (matzah balls do not have the same thickening effect).
* Chicken stock is a liquid in which chicken bones and vegetables have been simmered for the purpose of serving as an ingredient in more complex dishes. Chicken stock is not usually served as is. Stock can be made with less palatable parts of the chicken, such as feet, necks or bones: the higher bone content in these parts contributes more gelatin to the liquid, making it a better base for sauces. Stock can be reboiled and reused as the basis for a new stock. Bouillon cubes or soup base are often used instead of chicken stock prepared from scratch.

Chicken soup has long been touted as a form of folk medicine to treat symptoms of the common cold and related conditions. In 2000, scientists at the University of Nebraska Medical Center in Omaha studied the effect of chicken soup on the inflammatory response in vitro. They found that some components of the chicken soup inhibit neutrophil migration, which may have an anti-inflammatory effect that could hypothetically lead to temporary ease from symptoms of illness. However, since these results have been obtained from purified cells (and directly applied), the diluted soup in vivo effect is debatable. The New York Times reviewed the University of Nebraska study, among others, in 2007 and concluded that “none of the research is conclusive, and it is not known whether the changes measured in the laboratory really have a meaningful effect on people with cold symptoms.”

It has also been shown that chicken soup contains the Amino acid cysteine, which is very similar to acetylcysteine, which is used by doctors for patients with bronchitis and other respiratory infections to help clear them.


Cream of Chicken Soup

In the United States and Canada, chicken soup often has noodles or rice in it, thus giving it its common name of “chicken noodle soup”. The term may have been coined in a commercial for the Campbell Soup Company in the 1930s. The original 21 varieties of Campbell’s condensed soup featured a “chicken soup with noodles”, but when it was advertised on the Amos ‘n’ Andy radio show in the 1930s by a slip of the tongue the soup was referred to as “chicken noodle soup”. Traditionally, American chicken soup was prepared using old hens too tough and stringy to be roasted or cooked for a short time. In modern times, these fowl are difficult to come by, and broiler chickens (young chickens suitable for roasting or broiling) are often used to make soup.

Typically sold as a condensed soup, canned chicken soup, such as Campbell’s Chicken Noodle Soup, is notable for its high sodium content, 890 mg per 1/2 cup serving, giving a 1 1/2 cup bowl of soup about 2,500 mg, a full days allowance in the case of the mainstream brand, Campbell’s. Other condensed chicken soups such as Chicken with Rice or Chicken & Stars Soup produced by Campbell have similar amounts, as do generic versions of the product. Canned chicken soup with much less sodium than the traditional formulation is available, including many varieties produced by Campbell’s, some with at little as 100 mg of sodium. Campbell’s claims production of a chicken noodle soup that will find broad consumer acceptance, in short, that will sell, is very difficult.


Soup Special of the Day………..BASIL CHICKEN SOUP

January 7, 2018 at 6:52 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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This week’s Soup Special of the Day is BASIL CHICKEN SOUP. A Soup that’s Delicious, Diabetic Friendly, and Good for the Soul! The recipe is on the Diabetic Gourmet Magazine website. If you’re looking for some new and delicious Diabetic Friendly recipes be sure to check out the Diabetic Gourmet Magazine website. They have a huge selection of recipes along with Diabetic News and Management Tips. So check it out today. Enjoy and Eat Healthy in 2018!



1 tablespoon butter or margarine
1 large onion, chopped
1 clove garlic, pressed or minced
1 tablespoon all-purpose flour
3-1/2 cups chicken broth (low-sodium)
1 large russet potato, peeled and cut into 1/2-inch cubes
1 cup diced cooked chicken
1/2 cup chopped fresh basil
1/2 cup shredded light jarlsberg cheese


1 – In a 2 to 3 quart pan, combine butter, onion, and garlic. Stir occasionally over medium heat until onion is limp and slightly tinged with brown, about 10 minutes. Stir in flour to coat onion. Gradually stir in broth, and bring to a boil on high heat.
2 – Add potato; cover and simmer over low heat until potato is tender when pierced, 15 to 20 minutes. Add chicken; cover and simmer just until chicken is hot, 1 to 2 minutes. Stir in basil. Ladle into bowl and offer cheese to add to taste.

Recipe Yield: Prep Time: 15 Minutes – Cost: $“Servings: 4 – Difficulty Level: 2

Calories: 237
Fat: 5.1 grams
Sodium: 168 milligrams
Protein: 19 grams
Carbohydrates: 19 grams

1 Starch, 2-1/2 Low-Fat Meat

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