Soup Special of the Day!……..Turkey and Shrimp Dumpling Soup

June 25, 2017 at 5:30 AM | Posted in Eating Well, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is Turkey and Shrimp Dumpling Soup. Made with JENNIE-O® Lean Ground Turkey along with shrimp, cilantro and garlic dumplings all in a savory hoisin and lemongrass broth. Plus its only 190 calories and 10 net carbs! You can find this recipe along with all the other healthy and delicious recipes at the Jennie – O website. Enjoy and Make the Switch! https://www.jennieo.com/

 

Turkey and Shrimp Dumpling Soup

Warm up with this irresistible, low fat soup. Featuring ground turkey, shrimp, cilantro and garlic dumplings simmered in a savory hoisin and lemongrass broth.

INGREDIENTS

DUMPLINGS
½ (16-ounce) package JENNIE-O® Lean Ground Turkey
10 ounces medium raw shrimp, peeled and deveined
2 tablespoons chopped fresh cilantro
2 tablespoons hoisin sauce
2 garlic cloves, minced
¼ cup egg substitute or 1 egg
½ teaspoon freshly ground pepper
BROTH
2 quarts low-sodium chicken broth
2 lemongrass stalks, white and tender green part only
2 tablespoons hoisin sauce
⅓ cup finely chopped green onion

DIRECTIONS

1) To make dumplings, put turkey, shrimp, cilantro, 2 tablespoons hoisin sauce, garlic, egg and pepper in food processor bowl and process until finely chopped; set aside.
2) To make broth, combine broth, lemongrass and 2 tablespoons hoisin sauce in saucepan. Bring to boil. Reduce heat to medium-low. Simmer, covered, 10 minutes. Remove lemongrass.
3) Drop turkey mixture into broth mixture. Cook 8 to 10 minutes or until dumplings are thoroughly cooked. Always cook turkey to well done, 165°F as measured by a meat thermometer. Stir in green onions.
* Always cook to an internal temperature of 165°F

RECIPE NUTRITION INFORMATION
PER SERVING
Calories 190
Protein 25g
Carbohydrates 11g
Fiber 1g
Sugars 4g
Fat 6g
Cholesterol 100mg
Sodium 390mg
Saturated Fat 1.5g

https://www.jennieo.com/recipes/593-turkey-and-shrimp-dumpling-soup

Soup Special of the Day!………Calypso Beef Soup

June 18, 2017 at 5:17 AM | Posted in Uncategorized | Leave a comment
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This week’s Soup Special of the Day is Calypso Beef Soup. Ground Beef, Sweet Potatoes, and Black-Eyed Peas are just 3 of the ingredients that you’ll be using. It’s from the Diabetic Gourmet Magazine which has a large selection of Diabetic Friendly Recipes. Check it out today. Enjoy and Eat Healthy! http://diabeticgourmet.com/

 

Calypso Beef Soup

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.

Ingredients

1-1/2 pounds 95% ground beef
1 cup diced peeled sweet potato
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1 teaspoon curry powder
2 tablespoons all-purpose flour
2 cups water or ready-to-serve beef broth
1 can (15-1/2 ounces) black-eyed peas, rinsed, drained
1 can (13-1/2 ounces) light unsweetened coconut milk
2 cups packed fresh baby spinach leaves
3 tablespoons chopped fresh thyme
Salt and ground black pepper
Directions

1 – Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon. Pour off drippings in pan; add sweet potato, onion, bell pepper and curry powder. Cook 4 to 5 minutes or until onion and pepper are crisp-tender, stirring occasionally. Stir in flour; cook and stir 1 minute.
2 – Stir in water, black-eyed peas and coconut milk; bring to a boil. Reduce heat; cover and simmer 5 to 8 minutes or until sweet potato is tender. Stir in spinach and thyme. Cook 1 minute or until spinach wilts. Season with salt and black pepper, as desired.

Nutritional Information (Per Serving)
Calories: 308
Protein: 30g
Sodium: 327 mg
Cholesterol: 76 mg
Fat: 11g
Saturated Fat: 6g
Dietary Fiber: 4g
Carbohydrates: 22g

http://diabeticgourmet.com/recipes/html/819.shtml

Soup Special of the Day!………..Bean and Bacon Soup

June 11, 2017 at 4:52 AM | Posted in Uncategorized | Leave a comment
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This week’s Soup Special of the Day is Bean and Bacon Soup. Beans, Bacon, and spices makeup this week’s recipe. It’s from the CooksRecipes website (http://www.cooksrecipes.com/index.html) which has a huge selection of recipes of all cuisines and tastes, so check it out today. Enjoy and Eat Healthy!

 

Bean and Bacon Soup
Bacon adds a lovely smokiness to this hearty bean soup. Try it on a cold blustery day to rewarm your bones

Recipe Ingredients:

1 pound dry navy beans, sorted and rinsed
6 cups water
2 cloves garlic, crushed
2 teaspoons salt
1/4 teaspoon ground black pepper
1 bay leaf
4 strips bacon
2 onions, chopped
1 green bell pepper, seeded and chopped
2 carrots, peeled and chopped
1 (8-ounce) can tomato sauce
1 teaspoon crushed dried parsley

Cooking Directions:

1 – Place beans in a large pot, cover with water and soak overnight; drain and rinse.
2 – Add water, garlic, salt, pepper and bay leaf. Cover and simmer for 1½ hours.
3 – Meanwhile, cook bacon until crisp; remove from pan and drain on paper towel. Set aside.
4 – Add onions and bell pepper to pan drippings; sauté until tender. Add to beans along with carrots. Cover and simmer for 1 hour.
5 – Add tomato sauce and parsley. Cover and simmer an additional 30 minutes. Remove the bay leaf before serving with reserved bacon crumbled on top.
* Makes 8 servings.
http://www.cooksrecipes.com/soup/bean_and_bacon_soup_recipe.html

Soup Special of the Day!………Simple Corn Chowder

June 4, 2017 at 4:58 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 Simple Corn Chowder. 6 ingredients and super easy to make! It’s from the CooksRecipes website. The Cooks site has a large selection of recipes to please all tastes and cuisines. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

Simple Corn Chowder

Recipe Ingredients:

1 (15-ounce) can sweet corn, drained
1 (15-ounce) can creamed corn
1 (12-ounce) can evaporated milk
1 (10.75-ounce) can condensed cream of mushroom soup
2 (10.75-ounce) cans chicken broth
1 cup uncooked noodles

Cooking Directions:

1 – Combine all ingredients in large sauce pan, add salt, pepper and garlic powder to taste. Boil for 10 minutes stirring occasionally, then simmer for 20 minutes. Serve immediately.
Makes 8 servings.
http://www.cooksrecipes.com/soup/simple_corn_chowder_recipe.html

Soup Special of the Day!………Butternut Squash Soup

May 28, 2017 at 5:30 AM | Posted in soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is a Butternut Squash Soup. Enjoy and Eat Healthy!

 
Butternut Squash Soup

Recipe Ingredients:

1 teaspoon extra light olive oil
1 green onion, chopped
2 pounds butternut squash, peeled and diced
1 cup water
1/4 teaspoon roasted cumin
1/4 teaspoon dried thyme
2 teaspoons all-purpose flour
2 1/2 cups chicken broth
1/2 cup 2% milk
Nutmeg for sprinkling

Cooking Directions:

1 – In a 5-quart Dutch oven or saucepot heat olive oil over low heat. Add chopped green onion (white part only); sauté until browned, about 2 minutes.
2 – Add peeled, seeded, and diced butternut squash, water, cumin, and thyme. Cover and simmer for 10 to 15 minutes or until squash is tender.
3 – Stir in flour. Cook for 1 minute. Add chicken broth; bringing to a boil. Reduce the heat and simmer, uncovered, for 10 minutes.
4 – Remove from the heat and stir in milk.
5 – In a blender or food processor, blend squash mixture at low speed in batches until smooth. (Caution! Hot liquids create steam which will blow the top off the blender! Be sure to securely hold blender lid down!)
6 – Serve soup with sprinkled nutmeg.
* A baked crusty bread would go great with this (optional)
Makes 6 servings.

Soup Special of the Day!………..Bouillabaisse

May 21, 2017 at 5:20 AM | Posted in diabetes, diabetes friendly, 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 – Bouillabaisse. Mussels, Shrimp, Cod, and more make up this week’s recipe! It’s from the Diabetic Gourmet Magazine website. The Diabetic Gourmet site is loaded with Diabetic Friendly recipes and also if you’re looking for a good Diabetic Recipe Magazine the Diabetic Gourmet Magazine is an excellent magazine! Enjoy and Eat Healthy! http://diabeticgourmet.com/

 

 

Bouillabaisse
Yield: 6 servings

Ingredients

1/2 pound mussels (optional)
1/2 pound medium-size shrimp
1/2 pound halibut or cod fillets
1 teaspoon virgin olive oil
2 shallots, chopped
2 garlic cloves, minced
2-1/2 cups canned Italian plum tomatoes
2 cups clam juice or fish stock
1/2 cup dry white wine
1/2 teaspoon dried leaf basil
1/4 teaspoon dried leaf thyme
1/4 to 1/2 teaspoon hot pepper flakes
1 bay leaf
1/2 pound bay scallops
Directions

1 – Scrub mussels well to rid them of beards and sand. Discard any open ones. Peel and devein shrimp. Cut halibut into bite-size pieces.
2 – In a large non-stick saucepan, heat oil. Add shallots and cook until soft. Add garlic and tomatoes, cook, stirring 1 minute.
3 – Add clam juice, wine, basil, thyme, pepper flakes, pepper and bay leaf. Bring to a boil, reduce heat and simmer 15 minutes.
4 – Add halibut and simmer 5 minutes. Add shrimp and scallops and cook 5 minutes more. Add mussels, cover pan and simmer about 5 minutes until mussels open, discarding any that do not open.
5 – Discard bay leaf.
Nutritional Information (Per Serving)
Calories: 203
Protein: 28g
Sodium: 584 mg
Cholesterol: 108 mg
Fat: 3g
Carbohydrates: 12g
http://diabeticgourmet.com/recipes/html/898.shtml

Soup Special of the Day!……….Vegetable-Chicken Noodle Soup

May 14, 2017 at 5:44 AM | Posted in soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is Vegetable-Chicken Noodle Soup. Chicken, Turnips, Leeks, and Carrots are just some of the ingredients that make up this week’s recipe. It comes from the Diabetic Gourmet Magazine. If you’ve never visited the Diabetic Gourmet site its time! You’ll find a large assortment of Diabetic Friendly Recipes, Tips, and Diabetic News. Enjoy and Eat Healthy! http://diabeticgourmet.com/

 

 

Vegetable-Chicken Noodle Soup

Ingredients

6 cups 1/3-less-salt chicken broth, divided
1 cup chopped celery
1/2 cup thinly sliced leek (white part only)
1/2 cup chopped carrot
1/2 cup peeled and chopped turnip
1 tablespoon minced fresh parsley
1-1/2 teaspoons fresh thyme or 1/2 teaspoon dried thyme leaves
1 teaspoons fresh rosemary or 1/4 teaspoon dried rosemary
1 teaspoon balsamic vinegar
1/4 teaspoon fresh ground black pepper
2 ounces uncooked “no-yolk” broad noodles
1 cup diced cooked chicken
Directions

1 – Place 1/3 cup chicken broth, celery, leek, carrot and turnip in large saucepan. Cover and cook over medium heat until vegetables are tender, stirring occasionally.
2 – Stir in remaining 5 -2/3 cups chicken broth, parsley, thyme, rosemary, vinegar and black pepper. Bring to a boil; add noodles. Cook until noodles are tender; stir in chicken. Reduce heat to medium. Simmer until heated through.
Nutritional Information (Per Serving)
Calories: 98
Protein: 10g
Sodium: 73 mg
Cholesterol: 18 mg
Fat: 2g
Carbohydrates: 12g
http://diabeticgourmet.com/recipes/html/253.shtml

Soup Special of the Day!…….Chicken Gumbo Soup

May 7, 2017 at 5:02 AM | Posted in Diabetic Gourmet Magazine, soup, Soup Special of the Day | Leave a comment
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Soups On! This week’s Soup Special of the Day is a Chicken Gumbo Soup. Chicken, Onions, Tomatoes, Corn, Okra, Rice, and Spices all combine to make this week’s recipe. It’s from the Diabetic Gourmet Magazine website, which is full of Diabetic Friendly recipes and tips. Be sure to check it out today. Enjoy and Eat Healthy! http://diabeticgourmet.com/

 
Chicken Gumbo Soup

Ingredients

1 lb boneless, skinless chicken breast, diced
3 cups reduced-sodium, reduced-fat chicken broth, divided
3 cups water
1 cup chopped onion
1 clove garlic, minced
1 tsp salt
1/2 tsp pepper
1 bay leaf
1/8 tsp sage
1/4 tsp red pepper flakes
1/4 tsp thyme
1 cup chopped fresh tomatoes
1 cup corn kernels, frozen or fresh
1 cup frozen okra
2 Tbsp canola oil
1/4 cup flour
2 cups cooked brown rice
Directions

1 – Place the chicken in a large soup pot with 1 cup of broth. Bring to a boil.
2 – Add the additional broth, water, onion, garlic, salt (omit this if you need to reduce total sodium), pepper, bay leaf, sage, red pepper flakes, and thyme and simmer for 20 minutes.
3 – Add the tomatoes, corn, and okra and simmer for 15 minutes.
4 – In a separate pan, heat the oil and flour and stir until the flour and oil are golden brown and bubbly, stirring constantly. Add 1 cup of the soup broth to the mixture and whisk until smooth.
5 – Add the mixture back to the soup pot and whisk until dissolved. Simmer 30 minutes. Stir in the rice the last 10 minutes of cooking.
Serving size: 1 cup

Nutritional Information (Per Serving)
Calories: 279
Protein: 23g
Sodium: 720 mg
Cholesterol: 43 mg
Fat: 7g
Carbohydrates: 31g
http://diabeticgourmet.com/recipes/html/279.shtml

Soup Special of the Day!……….Turkey Bacon and Potato Soup

April 30, 2017 at 6:14 AM | Posted in Jennie-O Turkey Products | Leave a comment
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This week’s Soup Special of the Day is Turkey Bacon and Potato Soup. A kicked up version of Potato Soup using JENNIE-O® Turkey Bacon along with Sour Cream. Plus you’ll use the Slow Cooker to make this, how easy is this! You can find this recipe on the Jennie – O website which is loaded with delicious and healthy recipes like this one! So Enjoy and Make the Switch! https://www.jennieo.com/

 

Turkey Bacon and Potato Soup

This easy slow cooker recipe lets you enjoy thick and creamy potato soup, featuring crisp JENNIE-O® Turkey Bacon, even on the busiest of weeknights. Simply prep it the night before, start in the morning, and return to a delicious, ready-to-eat dinner.

INGREDIENTS

4 cups low-sodium chicken broth
3 medium potatoes, peeled, diced
1½ cups chopped cabbage
1 leek, diced
1 onion, chopped
2 carrots, diced
¼ cup chopped fresh parsley
1 teaspoon salt, if desired
½ teaspoon black pepper
½ teaspoon caraway seeds
1 bay leaf
½ cup sour cream
1 (12-ounce) package JENNIE-O® Turkey Bacon
DIRECTIONS

1) In Slow Cooker combine broth, potatoes, cabbage, leek, onion, carrots and parsley. Stir in salt, pepper, caraway seeds and bay leaf. Cover; cook on LOW 8 to 10 hours or on HIGH 4 to 5 hours.
2) Remove and discard bay leaf. In small bowl, combine ¼ cup hot liquid from slow cooker with sour cream; mix. Add mixture to slow cooker; stir.
3) Cook turkey bacon as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Chop bacon. Top soup bowl with turkey bacon.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories250
Protein14g
Carbohydrates22g
Fiber3g
Sugars4g
Fat14g
Cholesterol45mg
Sodium580mg
Saturated Fat4g
https://www.jennieo.com/recipes/295-turkey-bacon-and-potato-soup

Soup Special of the Day!………Cheesy Cauliflower Soup

April 23, 2017 at 5:48 AM | Posted in Diabetic Gourmet Magazine, Soup Special of the Day | Leave a comment
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This weeks Soup Special of the Day is Cheesy Cauliflower Soup. This one combines Cauliflower, Green Onions, Chicken Broth, Roasted Red Peppers, and more! The recipe is off the Diabetic Gourmet Magazine which has a fantastic selection of Diabetic Friendly Recipes along with Diabetes News and Tips. So check the site out today. Enjoy and Eat Healthy! http://diabeticgourmet.com/

 

Cheesy Cauliflower Soup

Ingredients

1 tablespoon olive oil
1 cup chopped green onion
4 cups chicken broth
2 packages (8 ounces each) fresh cauliflowerets
1/4 cup all-purpose flour
1-1/2 cups shredded pepper-Jack cheese (6 ounces)
1/4 cup roasted red peppers
1/2 teaspoon salt (optional)
1/4 teaspoon hot-pepper sauce
Directions

* Heat oil in a large saucepan over medium heat. Add green onions and saute about 3 minutes or until tender. Add 3 cups broth; bring to boiling. Add cauliflowerets; return to boiling. Reduce heat to medium-low; cook about 6 minutes or until cauliflower is almost tender.
* Whisk together flour and remaining 1 cup chicken broth in a small bowl. Stir into saucepan. Bring to boiling; cook, stirring occasionally, 2-3 minutes or until soup is thickened.
* Remove soup from heat. Add cheese, stirring until melted. Stir in roasted red peppers, salt if using and hot-pepper sauce, breaking up red peppers with a wooden spoon.
Nutritional Information (Per Serving)
Calories: 294
Protein: 15g
Fat: 15g
Carbohydrates: 14g
http://diabeticgourmet.com/recipes/html/82.shtml

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