Soup Special of the Day…Fiesta Pasta Soup
January 27, 2019 at 6:02 AM | Posted in CooksRecipes, Soup Special of the Day, Soups | Leave a commentTags: Black Beans, Cooking, CooksRecipes, Fiesta Pasta Soup, Food, recipes, Sausage, Soup Special of the Day, Soups, Tomatoes, Vermicelli Pasta
This week’s Soup Special of the Day is Fiesta Pasta Soup.Vermicelli Pasta, Sausage, Tomatoes, and Black Beans are just some of the ingredients you’ll need to make the recipe. It’s from the CooksRecipes website which has a huge selection of recipes to please all tastes! So check it out today. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html
Fiesta Pasta Soup
Recipe Ingredients:
3 ounces vermicelli pasta, uncooked
1/2 pound sausage, sliced thin
2 (14.5-ounce) cans chicken broth
1 cup water
1 (10-ounce) can diced tomatoes with green chilies
1 tablespoon fresh cilantro, minced
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1 (14.5-ounce) can Mexi-corn, drained
1 (14.5-ounce) can black beans, drained and rinsed
1 tablespoon lime juice
Cooking Directions:
1 – In kettle, simmer sausage in 1 cup boiling water for 10 minutes.
2 -Drain water, cook meat over medium heat until browned. Cut meat into pieces.
3 – Add broth, tomatoes, and spices to sausage; simmer 10 minutes.
4 – Add pasta, corn, beans; cover and simmer 10 minutes until pasta is cooked.
5 – Stir in lime juice.
6 – Garnish each serving with minced fresh cilantro, sliced avocado and shredded cheddar or Monterey Jack cheese.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories: 332; Total Fat: 14g; Saturated Fat: 4g; Total Carbs: 35g; Fiber: 5g; Protein: 15g; Sodium: 1075mg.
https://www.cooksrecipes.com/soup/fiesta_pasta_soup_recipe.html
Jennie – O Turkey Recipe of the Week – Italian Turkey Minestrone Soup
January 18, 2019 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a commentTags: Beans, carrots, Cooking, Food, Green Bell Peppers, Italian Turkey Minestrone Soup, Jennie - O Extra Lean Ground Turkey Breast, Onion, recipes, Soup, Soup Special of the Day, Switch, Yellow Squash, Zucchini
This week’s Jennie – O Turkey Recipe of the Week 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 2019! 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
Rustic Turkey Stew
January 18, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a commentTags: carrots, Cooking, Food, Jennie - O Premium Basted Bone-In Young Turkey Breast, Jennie O Turkey Bacon, Potatoes, recipes, Rustic Turkey Stew, Soup, Soup Special of the Day, Stew, Switch
For a second Jennie – O Recipe, I’m passing along a recipe for Rustic Turkey Stew. Made with JENNIE-O® Premium Basted Bone-In Young Turkey Breast and JENNIE-O® Turkey Bacon along with Red Potatoes, Carrots, Onions, Celery, Spices, and more! You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O website. Enjoy and Make the Switch in 2019! https://www.jennieo.com
Rustic Turkey Stew
INGREDIENTS
3 tablespoons flour
½ teaspoon salt, if desired
½ teaspoon freshly ground black pepper
2 cups cooked, chopped JENNIE-O® Premium Basted Bone-In Young Turkey Breast
4 slices JENNIE-O® Turkey Bacon, cooked according to package directions and chopped
2 teaspoons minced garlic
2 (14-ounce) cans chicken broth
⅓ cup red wine, if desired
2 teaspoons dried thyme leaves
1¼ pounds small red potatoes, halved
2 cups baby carrots
1 cup sliced celery
1 cup small boiling onions, peeled
2 cups cremini or button mushrooms, halved
DIRECTIONS
1) Mist Dutch oven with cooking spray. In plastic bag, combine flour, salt and pepper. Add turkey, shaking to coat. Add turkey mixture to Dutch oven; cook 2 minutes, stirring occasionally. Transfer to bowl with bacon. Add garlic to Dutch oven; cook 1 minute.
2) Add broth, wine, and thyme leaves; bring to a boil. Stir in potatoes, carrots, celery, and onions; return to a boil. Reduce heat; cover and simmer 20 to 25 minutes or until vegetables are almost tender. Add mushrooms, turkey mixture, and bacon. Simmer 10 minutes or until thoroughly heated. Always cook to well-done, 165°F as measured by a meat thermometer.
* Always cook to an internal temperature of 165°F.
RECIPE NUTRITION INFORMATION
PER SERVING
Calories240
Protein18g
Carbohydrates28g
Fiber4g
Sugars6g
Fat4.5g
Cholesterol30mg
Sodium720mg
Saturated Fat1.5g
https://www.jennieo.com/recipes/148-rustic-turkey-stew
Soup Special of the Day…..Slow Cooker Ham and Bean Soup
January 6, 2019 at 6:02 AM | Posted in soup, Soup Special of the Day | Leave a commentTags: 15 Bean Soup Mix, Beans, Cooking, Food, Ham, Ham Bone, recipes, Slow Cooker Ham and Bean Soup, Soup Special of the Day, Spices
This week’s Soup Special of the Day is a recipe for Slow Cooker Ham and Bean Soup. One easy Slow Cooker Ham and Bean Soup, so get the slow cooker out! You’ll be using 15-bean soup mix, diced ham, ham bone plus all the other ingredients. A big thank you to Shirley B. for sharing this recipe! Well Enjoy and Make 2019 a Healthy One!
Slow Cooker Ham and Bean Soup
Ingredients
1 (8 ounce) package 15-bean soup mix
1 ham bone
3 cups cubed fully cooked ham
2 cups chicken broth (low sodium)
2 cups water
1 onion, chopped
3 carrots, chopped
1 (15.5 ounce) can great Northern beans (low sodium), drained and rinsed
2 cloves garlic, finely chopped
1 teaspoon freshly ground black pepper
1/2 teaspoon sea salt
1 bay leaf
Directions
1 – Place 15-bean soup mix in a large bowl and cover with several inches of cool water; soak in refrigerator 8 hours to overnight. Drain and rinse.
2 – Place 15-bean soup mix, ham bone, cooked ham, chicken broth, water, onion, carrots, great Northern beans, garlic, black pepper, salt, and bay leaf in a slow cooker; stir to combine. Cook on Low for 8 to 10 hours.
Soup Special of the Day…Southwestern Pork and Bean Soup
December 30, 2018 at 6:02 AM | Posted in CooksRecipes, soup, Soup Special of the Day | Leave a commentTags: Chicken Broth, Chili powder, Cooking, CooksRecipes, Food, Pinto Beans, pork chops, recipes, Soup Special of the Day, Southwestern Pork and Bean Soup, Tomatoes
This week’s Soup Special of the Day is a recipe for Southwestern Pork and Bean Soup. Made using Diced Bonrless Pork Chops, Onion, Mexican – Style Chopped Tomatoes, Pinto Beans, and Spices. Suggested sides of warm flour tortillas and salad. Dinner is served! You can find this recipe along with all the other delicious and healthy recipes at the CooksRecipes website. Check it out today. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html
Southwestern Pork and Bean Soup
Who says that soup has to take a long time to cook? This soup can be made on those busy nights. Serve along with warm flour tortillas and salad.
Recipe Ingredients:
2 boneless pork chops, diced
1/2 onion, chopped
1 (14.5-ounce) can chicken broth
1 (15-ounce) can Mexican-style chopped tomatoes
1 (15-ounce) can pinto beans, drained and rinsed
2 teaspoons chili powder
Salt and ground black pepper to taste
Cooking Directions:
1 – In deep saucepan, brown pork with onion; stir in remaining ingredients, bring to a boil, lower heat, cover and simmer 10 to 15 minutes. Season to taste with salt and pepper.
Makes 4 servings.
https://www.cooksrecipes.com/soup/southwestern_pork_and_bean_soup_recipe.html
Soup Special of the Day…Slow Cooker Chicken and Noodles
December 23, 2018 at 6:02 AM | Posted in soup, Soup Special of the Day | Leave a commentTags: Celery, chicken breasts, Onion, Reames Frozen Egg Noodles, Slow Cooker Chicken and Noodles, Soup, Soup Special of the Day, Spices
It’s nothing but a Comfort Food for this week’s Soup Special of the Day, Slow Cooker Chicken and Noodles. As they say Chicken and Noodle Soup is good for the Soul, and one great soup! Made using Chicken Breast Halves, Onion, Celery, Dried Parsley, Roasted Ground Cumin, Sea Salt and Ground Pepper, and a package of Reames Frozen Egg Noodles. Warm up these cold Winter Days and Nights! Enjoy and Eat Healthy in 2018 and the upcoming New Year!
Slow Cooker Chicken and Noodles
Ingredients
4 Skinless, Boneless Chicken Breast Halves
6 cups Water
1 Onion, chopped
1 stalks Celery, chopped (optional)
Dried Parsley, Roasted Ground Cumin, Sea Salt and Ground Pepper to taste
1 (12 ounce) package Reames Frozen Egg Noodles
Directions
1 – Place chicken, water, onion, parsley, cumin, and salt and pepper to taste into a slow cooker. Add celery if desired. Set temperature to low and cook for 6 to 8 hours.
2 – When chicken is tender, remove from the slow cooker and tear or chop into bite-sized pieces. Set aside in a small bowl to keep warm. Turn the slow cooker up to high heat and stir in the frozen egg noodles. Cook until noodles are tender then return the chicken pieces to the broth. Adjust seasonings to taste.
Soup Special of the Day…Acorn Squash Soup with Chicken and Red Pepper Meatballs
December 16, 2018 at 6:02 AM | Posted in Diabetes Self Management, Soup Special of the Day | Leave a commentTags: Acorn Squash, Chicken, Cooking, Diabetes Self Management, Egg Substitute, Food, recipes, Soup, Soup Special of the Day, Soup Special of the Day...Acorn Squash Soup with Chicken and Red Pepper Meatballs, Spices
This week’s Soup Special of the Day is a recipe for Acorn Squash Soup with Chicken and Red Pepper Meatballs. You’ll need Acorn Squash, Ground Lean Chicken or Turkey, Red Bell Pepper, Egg Substitute, Spices, and Reduced Sodium Vegetable Broth. There are several sites that have this recipe and I went with the one from one my favorite sites, the Diabetes Self Management. At the site you’ll find a fantastic selection of Diabetes Friendly Recipes along with Diabetes Management Tips so check it out today. Enjoy and Eat Healthy in 2018! https://www.diabetesselfmanagement.com/
Acorn Squash Soup with Chicken and Red Pepper Meatballs
Ingredients
1 small to medium acorn squash (about 3/4 pound)
1/2 pound ground lean chicken or turkey
1 red bell pepper, seeded and finely chopped
3 tablespoons cholesterol-free egg substitute
1 teaspoon dried parsley
1 teaspoon ground coriander
1/2 teaspoon black pepper
1/4 teaspoon ground cinnamon
3 cups reduced-sodium vegetable broth
2 tablespoons fat-free sour cream (optional)
Ground red pepper (optional)
Directions
1 – Pierce squash skin with fork. Place in microwaveable dish; microwave on HIGH 8 to 10 minutes or until tender. Cool 10 minutes.
2 – Meanwhile, combine chicken, bell pepper, egg substitute, parsley, coriander, cinnamon, and black pepper in large bowl, mix lightly. Shape mixture into eight meatballs. Place meatballs in microwavable dish; microwave on HIGH 5 minutes or until cooked through. Set aside to cool.
3 – Remove and discard seeds from cooled squash. Scrape squash flesh from shell into large saucepan; mash squash with potato masher. Add broth and meatballs to saucepan; cook over medium-high heat 12 minutes, stirring occasionally. Add additional liquid if necessary.
4 – Garnish each serving with 1 tablespoon sour cream and ground red pepper.
Yield: 2 servings.
Nutrition Facts Per Serving:
Calories: 309 calories, Carbohydrates: 23 g, Protein: 31 g, Fat: 12 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 208 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/acorn-squash-soup-with-chicken-and-red-pepper-meatballs/
Soup Special of the Day……….Garden Noodle Soup
December 9, 2018 at 6:02 AM | Posted in CooksRecipes, soup, Soup Special of the Day | Leave a commentTags: Celery, Cooking, CooksRecipes, Crushed Tomatoes, Egg Noodles, Food, Garden Noodle Soup, Great Northern Beans, Parmesan Cheese, recipes, Soup, Soup Special of the Day, Spices
This week’s Soup Special of the Day is a recipe for Garden Noodle Soup. Egg Noodles with a variety of Vegetables and Spices. It’s from the CooksRecipes website which has a huge selection of recipes to please all tastes! Check it out today. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html
Garden Noodle Soup
Recipe Ingredients:
12 ounces medium or thin egg noodles, uncooked
1 medium onion, chopped
2 garlic cloves, minced
2 carrots, peeled and chopped
2 celery stalks, chopped
1 (14.5-ounce) can crushed tomatoes, cut up and juice reserved
3 (14.5-ounce) cans low-sodium vegetable, chicken or beef broth
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 bay leaf
2 (12-ounce) cans white cannellini or great northern beans, drained and rinsed
1/4 cup freshly grated Parmesan cheese
1/4 cup chopped parsley
1 tablespoon vegetable oil
1 1/2 cups water
Salt and freshly ground pepper to taste
Cooking Directions:
1 – Cook noodles according to package directions. Drain and set aside.
2 – While noodles are cooking, heat oil in large saucepan over medium heat. Sauté onion, stirring until pale golden, about 5 minutes.
3 – Add garlic, carrots and celery and sauté until tender, stirring occasionally, about 5 minutes.
4 – Add tomatoes and reserved juice, broth, water, oregano, basil, bay leaf, and salt and pepper to taste. Bring to a boil, then reduce heat and simmer, partially covered, about 30 minutes.
5 – Stir in the beans and cooked noodles.
6 – Remove bay leaf. Sprinkle some of the Parmesan cheese and chopped parsley on each serving of soup, or stir into saucepan prior to serving. Serve immediately.
Makes 6 servings.
https://www.cooksrecipes.com/soup/garden_noodle_soup_recipe.htmlakes
Soup Special of the Day….. Creamed Carrot Soup
December 2, 2018 at 6:02 AM | Posted in CooksRecipes, Soup Special of the Day | Leave a commentTags: Beef Broth, carrots, Cooking, CooksRecipes, Creamed Carrot Soup, Food, Onions, recipes, Soup, Soup Special of the Day, Spices
This weeks Soup Special of the Day is a Creamed Carrot Soup. Eat your Carrots! Cooked Onions and Carrots puréed with added Beef Broth to give it that Beefy flavor. The recipe is from the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, and cuisines. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html
Creamed Carrot Soup
A beef-flavored cream soup with a puréed mixture of cooked onions and carrots.
Recipe Ingredients:
5 tablespoons butter
4 onions, chopped
4 cups carrots, peeled and sliced
4 tablespoons all-purpose flour
5 cups beef broth
3 1/2 cups milk
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
Cooking Directions:
1 – Melt butter in a kettle. Sauté chopped onions and sliced carrots until the onions are soft. Blend in flour.
2 – Mix in beef broth and stir until smooth. Simmer, covered, for 30 minutes. Purée in a blender or food processor; return to the kettle.
3 – Stir in milk, salt, and pepper. Heat through and serve with nutmeg sprinkled on top.
Makes 6 servings.
https://www.cooksrecipes.com/soup/creamed_carrot_soup_recipe.html
Soup Special of the Day……Tomato Basil Soup
November 25, 2018 at 6:02 AM | Posted in CooksRecipes, Soup Special of the Day, Soups | Leave a commentTags: bay leaves, carrots, Cooking, Food, Garlic, Leeks, recipes, Shallots, Soip, Soup Special of the Day, Thyme, Tomato Basil Soup, Tomatoes
This week’s Soup Special of the Day is a Tomato Basil Soup. The recipe uses; tomatoes, leeks, carrots, shallots, garlic, thyme, bay leaves, and basil. The recipe comes from the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, or cuisines so check it out today! Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html
Tomato Basil Soup
Consider making a double batch for the freezer or for popping into the microwave the next day for a perfect low-calorie light lunch.
Recipe Ingredients:
1 pound fresh tomatoes, peeled, seeded and chopped
1/2 cup carrots, washed and chopped
1/2 cup leeks, washed and chopped (can substitute onions)
1/2 cup chopped shallots
1/2 teaspoon minced garlic
1/4 cup olive oil
1 sprig fresh thyme
2 bay leaves
1/4 cup tomato paste
8 cups chicken broth
5 tablespoons chopped fresh basil
Cooking Directions:
1 – Heat olive oil in a 4-quart saucepan.
2 – Add tomatoes, leeks, carrots, shallots and garlic; sauté for 1 to 2 minutes.
3 – Add fresh thyme, bay leaves, tomato paste and chicken broth
4 – Simmer on low heat for 20 to 25 minutes.
5 – Remove thyme and bay leaves.
6 – Purée mixture in blender or food processor.
7 – Reheat soup.
8 – Serve with freshly chopped basil in each bowl.
Makes 4 servings.
https://www.cooksrecipes.com/soup/tomato_basil_soup_recipe.html
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