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! https://diabeticgourmet.com/

 

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

Ingredients

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

Directions

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
https://diabeticgourmet.com/articles/diabetic-meals-10-healthy-soup-and-chowder-recipes/

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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! https://www.jennieo.com/

 

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.

NGREDIENTS
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

DIRECTIONS
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.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 230
Protein 26g
Carbohydrates 26g
Fiber 8g
Sugars 4g
Fat 2g
Cholesterol 35mg
Sodium 510mg
Saturated Fat 0.5g
https://www.jennieo.com/recipes/297-italian-turkey-minestrone-soup

Soup Special of the Day………….OLD-FASHIONED TOMATO SOUP SUNDAY

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 (https://diabeticgourmet.com/) 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!

OLD-FASHIONED TOMATO SOUP
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……….

OLD-FASHIONED TOMATO SOUP
Yield: 4 servings

Ingredients

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)

Directions

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

https://diabeticgourmet.com/articles/tomato-soup-good-for-body-and-soul/

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 (https://www.cooksrecipes.com/index.html). 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.
https://www.cooksrecipes.com/soup/chicken_and_mushroom_soup_recipe.html

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! https://www.cooksrecipes.com/index.html

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

Soup Special of the Day!…….Winter Harvest Chili with Cheese

January 14, 2018 at 6:10 AM | Posted in chili, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is Winter Harvest Chili with Cheese. Chili just seems to always taste better in the Fall and Winter Seasons. So this week’s recipe, Winter Harvest Chili with Cheese, is perfect for these cold and snowy Winter Days. Made with Onions, Leeks, Carrots, Celery, and more! You can find this recipe at the CooksRecipes website along with the many other delicious and healthy recipe! So check the Cooks site out today. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Winter Harvest Chili with Cheese
A wholesome and flavorful vegetarian chili recipe.

Recipe Ingredients:
2 tablespoons olive oil
1 1/2 cups finely diced white onion
1 1/2 cups finely diced leek
3 cups finely diced carrot
1 cup finely diced celery
1 cup finely diced red pepper
1 cup finely diced mushroom
4 cloves chopped garlic
1 tablespoon hot chili powder, Mexican style
2 teaspoons ground cumin
2 teaspoons coriander seeds
2 cinnamon sticks
Salt and pepper
1/2 cup raisins
2 cups chopped red tomato
1 1/2 cups green lentils
1 1/2 cups barley
3 cups vegetable stock
4 packages firm, well-drained premium tofu, cut into 1/4-inch pieces
1/2 cup Wisconsin cheese of your choice shredded: Pepato, White Cheddar, Smoked Gouda, Asiago or Monterey Jack with Salsa

Cooking Directions:
1 – Heat olive oil. Add all the vegetables and seasonings, including the cinnamon sticks. Cook lightly for five minutes. Season with salt and pepper.
2 – Add raisins, tomato, lentils, barley and stock. Simmer slowly until the lentils are cooked almost through. Remove cinnamon sticks.
3 – Serve sprinkled with cheese.

Makes 3 to 4 servings.
https://www.cooksrecipes.com/soup/winter_harvest_chili_with_cheese_recipe.html

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! https://diabeticgourmet.com/

BASIL CHICKEN SOUP

Ingredients

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

Directions

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

NUTRITIONAL INFORMATION PER SERVING:
Calories: 237
Fat: 5.1 grams
Sodium: 168 milligrams
Protein: 19 grams
Carbohydrates: 19 grams

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

https://diabeticgourmet.com/diabetic-recipes/basil-chicken-soup

Soup Special of the Day…….Bacon, Potato and Bell Pepper Chowder

December 31, 2017 at 6:24 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 – Bacon, Potato and Bell Pepper Chowder. Bacon, Red Potatoes, and Bell Pepper make up this healthy Chowder! It’s from the CooksRecipes website which has a fantastic selection of recipes to please any taste. Enjoy and Healthy in 2018! http://www.cooksrecipes.com/index.html

Bacon, Potato and Bell Pepper Chowder
Hot and hearty creamy bacon, potato and bell pepper chowder.

Recipe Ingredients:
4 slices of lean bacon, chopped coarse
1/2 cup chopped onion
1/3 cup bell pepper, finely chopped
1 jalapeño, minced fine (optional)
1/2 pound small red potatoes, unpeeled and cut into 1/4-inch cubes.
2 cups milk
1/2 cup heavy cream
1 teaspoon Worcestershire sauce

Cooking Directions:
1 – In a saucepan cook the bacon over moderate heat, stirring occasionally, until crisp and transfer it with a slotted spoon to paper towels to drain.
2 – Discard all but 1 tablespoon of the bacon fat, and in the remaining fat, cook the onion, bell pepper, jalapeño, and potatoes over moderately low heat, stirring occasionally, until the onion and bell peppers are softened.
3 – Add the milk, the cream, and the Worcestershire sauce, bring the liquid to a simmer, stirring occasionally, for 20 minutes, or until the potatoes are tender.
4 – Season the chowder with salt and pepper, divide it between 2 heated soup bowls, and sprinkle with bacon.

Makes 2 servings.
http://www.cooksrecipes.com/soup/bacon-potato-and-bell-pepper-chowder-recipe.html

Soup Special of the Day…….HEARTY MUSHROOM SOUP

December 24, 2017 at 6:16 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 – HEARTY MUSHROOM SOUP. Made with Mushrooms, Bacon, Potatoes, Heavy Cream, and more! It’s Hearty and Diabetic Friendly! You can find this recipe at one of my favorite recipe sites, the Diabetic Gourmet Magazine. If your looking for a great selection of Diabetic Friendly Recipes you have to check their site out! Plus you’ll find tips and info on Managing Diabetes and Diabetes News. So check it out today. Enjoy and Eat Healthy! https://diabeticgourmet.com/

HEARTY MUSHROOM SOUP

Ingredients

1/2 cup chopped onion
3 strips bacon, diced
1 pound mushrooms, thinly sliced
1/3 cup all-purpose flour
5-3/4 cups (46 ounces) chicken broth
1 cup hot water
1 small packet lower-sodium chicken bouillon granules
1-1/4 pounds all-purpose potatoes, peeled and cubed
2 tablespoons dry sherry
1/2 cup heavy cream
1 tablespoon chopped fresh parsley

Directions

Cook onion and bacon in a Dutch oven over medium heat until onion is golden, 2 to 3 minutes. Add mushrooms; cook until liquid evaporates, about 8 minutes. Add flour; cook, stirring, about 1 minute.
Stir broth, water and bouillon granules into saucepan. Add potatoes and sherry; simmer 15 minutes or until potatoes are tender. Transfer 4 cups of soup mixture to a food processor. Puree and return to pot. Stir in cream. Genly reheat, stirring occasionally.
Ladle into soup bowls. Garnish with parsley.

Recipe Yield: Prep Time: 15 Minutes – Cost: $“Servings: 6 – Difficulty Level: 2

NUTRITIONAL INFORMATION PER SERVING:
Calories: 222
Fat: 12 grams
Protein: 6 grams
Carbohydrates: 22 grams
https://diabeticgourmet.com/diabetic-recipes/hearty-mushroom-soup

Soup Special of the Day………Cremini Mushroom and Roasted Garlic Rice Soup

December 17, 2017 at 7:04 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 Cremini Mushroom and Roasted Garlic Rice Soup. I came across the recipe at the CooksRecipes website. Rich and Creamy Soup served with Crusty Bread and Salad. The perfect Soup and Meal for a Winter’s Day! Again you can find this recipe at the CooksRecipes website. Check out and see all the delicious and healthy recipes at the Cooks site. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

Cremini Mushroom and Roasted Garlic Rice Soup
Rich and velvety this soup can be served in tumblers, mugs or traditional soup bowls with crusty bread sticks and a colorful salad.

Recipe Ingredients:
1/3 cup butter
1 pound cremini mushrooms, sliced
1 large sweet mild onion, finely chopped
3 cups cooked Texmati brown rice – divided use
1 (6.5-ounce) container garlic and herbs spreadable cheese
2 (14-ounce) cans roasted garlic seasoned chicken broth – divided use
2 cups water, additional if desired
8 slices smoked bacon, cooked and chopped for garnish
Salt and ground black pepper to taste

Cooking Directions:
1 – Melt butter in a large non-stick stockpot over medium-high heat. Add mushrooms and onion; cook about 10 minutes, stirring periodically. Let mixture cool slightly.
2 – In food processor or blender, combine mushroom mixture, 1 1/2 cups rice, cheese and 1 cup broth. Pulse mixture until mushrooms are finely chopped, but not puréed and mixture is thoroughly combined.
3 – Return mixture to stockpot; stir in remaining rice, broth and water. Bring to a boil; cook uncovered over medium heat for five minutes.
4 – Add salt and pepper to soup to taste.
5 – To serve, ladle soup into bowls; sprinkle with crumbled bacon.
Makes 6 to 8 servings.

Tip: Garnish with additional sautéed mushrooms and chives, sliced green onions, or other fresh herbs, such as sage or thyme.

http://www.cooksrecipes.com/soup/cremini_mushroom_&_roasted_garlic_rice_soup_recipe.html

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