Soup Special of the Day………….Smoked Sausage Italian Bean Soup

December 10, 2017 at 6:26 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 Smoked Sausage Italian Bean Soup. Made with Smoked Link Sausage, Rotini Pasta, Cannellini Beans, and more! Comfort Food running wild! The recipe comes from one of my favorite recipe websites, CooksRecipes. Check the Cooks site out for any recipe you may be looking for. So Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

Smoked Sausage Italian Bean Soup
A fast and tasty smoked sausage, tomato, white bean and pasta soup.

Recipe Ingredients:
2 teaspoons olive oil
1 pound smoked link sausage, sliced (such as kielbasa)
1 medium onion, chopped
1 (28-ounce) can diced tomatoes in juice, undrained
3 1/2 cups water
2 teaspoons chicken base or bouillon granules
1 cup rotini pasta
1 (16-ounce) can cannellini or Great Northern white beans, drained and rinsed

Cooking Directions:
1 – In a kettle, heat olive oil over medium heat. Add sliced link sausage and chopped onion. Sauté for 5 minutes, stirring occasionally.
2 – Add tomatoes, water, and chicken base to kettle. Bring to a boil and then add the pasta and beans. Reduce the heat to low, cover, and simmer until the pasta is tender, about 12 to 15 minutes.

Makes 8 servings.
http://www.cooksrecipes.com/soup/smoked_sausage_italian_bean_soup_recipe.html

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Soup Special of the Day………..New England Turkey Chowder

December 3, 2017 at 6:27 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 New England Turkey Chowder. New England Chowder using Turkey. The recipe comes from the CooksRecipes website (http://www.cooksrecipes.com/index.html) The Cooks site has a huge selection of recipes for all tastes and cuisines. It’s one of my favorite recipe sites! Enjoy and Eat Healthy!

 

New England Turkey Chowder
Creamy chowder with celery, onion, potatoes and cooked or leftover turkey.

Recipe Ingredients:

1 cup chopped celery
1/2 cup chopped onion
1 tablespoon butter
2 cups chicken broth
2 1/2 cups peeled and diced potatoes
1 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon cayenne pepper
2 cups chopped cooked turkey
2 cups milk
1/4 cup cornstarch

Cooking Directions:

1 – In a saucepan over medium-high heat, sauté chopped celery and chopped onions in butter for 2 to 3 minutes, or until the vegetables are crisp-tender.
2 – Add chicken broth, diced potatoes, salt, white pepper, and cayenne pepper; bring to a boil. Reduce heat to low, cover, and cook for 8 to 10 minutes, or until the potatoes are tender.
3 – Stir in cooked, chopped turkey.
4 – In a medium bowl, gradually add milk to cornstarch. Stir into the soup. Increase the heat to medium and cook for 6 to 8 minutes, or until thickened.
Makes 4 servings.
http://www.cooksrecipes.com/soup/new_england_turkey_chowder_recipe.html

Soup Special of the Day!……….Hearty Vegetable Soup

November 26, 2017 at 6:26 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 Hearty Vegetable Soup. Zucchini, Carrots, Mushrooms, and Potatoes are just 4 of the ingredients that make this Hearty Classic! The recipe is from one of my favorite Diabetic Friendly sites, the Diabetic Gourmet Magazine website (https://diabeticgourmet.com/). The Diabetic Gourmet site has a huge selection of recipes, news, and Diabetic Care and Management tips. So Enjoy and Eat Healthy!

 

Hearty Vegetable Soup
A vegetable soup can make a particularly satisfying dinner. Using a wide variety of vegetables, herbs and spices makes a soup loaded with nutrients yet low in calories. In addition to containing powerful anti-cancer substances called phytochemicals, vegetables will help you reach the ideal goal of nine servings of fruits and vegetables a day……….

Makes 8 servings

Ingredients

2 medium zucchini, sliced thin
2 medium carrots, sliced 1/4 inch thick
10 mushrooms, sliced
2 ribs celery, sliced 1/4 inch thick
1 can (15.5 oz.) corn, drained
1 russet potato, peeled, cut into 1-inch chunks
1/2 lb. green beans cut in half diagonally
4 cups (1 qt.) reduced-sodium vegetable broth
3 cups canned crushed tomatoes, drained
1/2 cup chopped fresh parsley
1/2 cup chopped fresh cilantro
1 Tbsp. chopped garlic
1/4 cup chopped fresh basil (or 2 tsp. dried)
1/4 cup chopped fresh oregano (or 2 tsp. dried)
Salt and freshly ground black pepper, to taste

Directions
1 – In a heavy, large pot, place all ingredients except salt and pepper. Bring mixture to a boil, reduce heat to a simmer, cover and cook, checking that contents remain at a simmer, until vegetables are tender, about 20 minutes.
2 – With a slotted spoon, transfer 3 cups of vegetables to a blender or food processor. Add 1 cup cooking liquid. Puree until smooth, then return to the pot of soup.
3 – Stir to incorporate puree into the soup and season to taste with salt and pepper. Heat through and serve.

Nutritional Information Per Serving:
119 calories,
less than 1 g. total fat,
0 g. saturated fat,
24 g. carbohydrate,
6 g. protein,
6 g. dietary fiber,
578 mg. sodium

https://diabeticgourmet.com/articles/soups-on/

Soup Special of the Day……..CHILI-BEAN SOUP

November 19, 2017 at 6:34 AM | Posted in Diabetic Gourmet Magazine, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is a CHILI-BEAN SOUP. The Soup is only 101 calories and 12 carbs per serving. It’s from one of my favorite recipe sites, Diabetic Gourmet Magazine. At the the site you’ll find a huge selection of Diabetic Friendly Recipes for Appetizer Recipes, Breakfast and Brunch, Dessert Recipes, Holiday and Special Occasions, Main Course Recipes, and more! Check it out today. https://diabeticgourmet.com/

CHILI-BEAN SOUP

Ingredients

1/3 cup chopped green bell pepper1 small onion, chopped
1/3 pound lean round steak, sliced into very thin 1″ long strips
4 cups low-sodium beef bouillon
1-1/2 teaspoons each: chili powder and dried parsley flakes
3 cups canned peeled tomatoes (with juice), cut into pieces
3 tablespoons cornstarch, dissolved in 1/2 cup water
1 can (15 oz.) pink or pinto beans with juice

Directions

1 – In a large, heavy soup post sprayed with nonstick spray, stir-fry pepper and onion over medium-high heat until soft but not browned. Remove from pot and set aside.
2 – Re-spray pot with non-stick spray and brown beef strips over medium-high heat. Add cooked pepper and onion to pot. Add beef bouillon, chili powder, parsley, tomatoes with juice, cornstarch dissolved in water and beans with juice. Cover and simmer for 1 hour.

Recipe Yield: Servings: 8

NUTRITIONAL INFORMATION PER SERVING:
Calories: 101
Fat: 2.9 grams
Sodium: 395 milligrams
Cholesterol: 9 milligrams
Protein: 7.1 grams
Carbohydrates: 12 grams
https://diabeticgourmet.com/diabetic-recipes/chili-bean-soup

Soup Special of the Day………Turkey Chipotle Chili Soup

November 12, 2017 at 6:07 AM | Posted in 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 Turkey Chipotle Chili Soup. With Fall winding down and Winter waiting to move in you need a Hearty and Comfort Food Soup to warm up your day. And the Turkey Chipotle Chili Soup will do the job! It’s from the Jennie – O Turkey website and uses JENNIE-O® OVEN READY™ Turkey along with Onions, Chipotle Chilies, Corn, Beans, and Spices. You can find this recipe along with all the other delicious and healthy Jennie – O recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH! https://www.jennieo.com/

 

Turkey Chipotle Chili Soup
Try this recipe with any OVEN READY™ product.

This turkey chili has all the flavors you love — cumin, onions, corn and two types of beans — with a short prep-time. Plus, it’s under 300 calories per serving!

INGREDIENTS

1 tablespoon olive oil
1 cup chopped onion
4 garlic cloves, minced
2 tablespoons chili powder
2 teaspoons ground cumin
2 to 3 EMBASA® chipotle chilies, chopped plus 2 tablespoons sauce
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can navy or great northern beans, rinsed and drained
2 cups frozen corn kernels, thawed
1 (16-ounce) jar HERDEZ® salsa
6 cups low-sodium chicken or turkey broth
2½ cups chopped leftover JENNIE-O® OVEN READY™ Turkey
1 teaspoon sugar
¼ cup chopped fresh cilantro
sour cream, if desired

DIRECTIONS

1) In large skillet, heat oil over medium-high heat. Add onion and garlic; cook 5 minutes or until softened. Add chili powder, cumin and chipotle chilies with sauce. Cook 1 minute or until fragrant.
2) Add beans, corn, salsa, broth, turkey and sugar. Heat 15 minutes or until hot.
3) Stir in cilantro. Top with sour cream, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories 230
Protein 13g
Carbohydrates 38g
Fiber 8g
Sugars 4g
Fat4. 5g
Cholesterol 0mg
Sodium 860mg
Saturated Fat 0.5g

https://www.jennieo.com/recipes/605-turkey-chipotle-chili-soup

Soup Special of the Day………..Slow Cooker Pot Roast Soup SUNDAY

November 5, 2017 at 6:30 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 Slow Cooker Pot Roast Soup. Get your Slow Cooker out and get the Beef Shoulder Roast Boneless Roast in along with all the other ingredients, cook on low for 8-9 hours, and the Soup is Served! This one makes my mouth water just thinking about it! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes for all cuisines and tastes. Enjoy and eat Healthy! http://www.cooksrecipes.com/index.html

 

Slow Cooker Pot Roast Soup
Put this make-ahead soup on early in the day to serve an easy, near-effortless “meal-in-a-bowl” that evening.

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

Recipe Ingredients:

1 beef Shoulder Roast Boneless (2 1/2 pounds)
2 cups chopped onions
1 (14.5-ounce) can diced tomatoes with green peppers and onions, undrained
1 cup frozen hash brown potatoes (cubes)
1 cup beef broth
1 tablespoon minced garlic
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups broccoli slaw*
1/2 cup frozen peas

Cooking Directions:

Cut beef roast into 12 equal pieces. Place in 4 1/2 to 5 1/2-quart slow cooker. Add onions, tomatoes, potatoes, broth, garlic, thyme, salt and pepper. Cover and cook on HIGH 5 to 6 hours, or on LOW 8 to 9 hours, or until beef is fork-tender. (No stirring is necessary during cooking.)
Stir in broccoli slaw; continue cooking, covered, 30 minutes or until broccoli slaw is crisp-tender. Turn off slow cooker. Stir in peas; let stand, covered, 5 minutes.
Makes 6 servings.

*Sold in packages in the fresh produce section of supermarkets.

Nutritional Information Per Serving (1/6 of recipe): 295 calories; 8 g fat (2 g saturated fat; 4 g monounsaturated fat); 100 mg cholesterol; 686 mg sodium; 20 g carbohydrate; 3.6 g fiber; 35 g protein; 4.3 mg niacin; 0.5 mg vitamin B6; 3.2 mcg vitamin B12; 5.3 mg iron; 33.3 mcg selenium; 8.7 mg zinc

http://www.cooksrecipes.com/soup/slow_cooker_pot_roast_soup_recipe.html

Soup Special of the Day!…………Easy Turkey Stew

October 29, 2017 at 6:16 AM | Posted in Jennie-O Turkey Products | Leave a comment
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This week’s Soup Special of the Day is – Easy Turkey Stew. Is a Stew Made with a soup or is soup a stew? Either way it’s a Comfort Food Recipe! Its made using JENNIE-O® Bone-in Turkey Pot Roast along with carrots, onion, celery, green peppers, and spices and herbs. You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH! https://www.jennieo.com/

 

Easy Turkey Stew
Super simple, super tasty and ready in under 60 minutes, this stew is the one for you. It’s chock full of veggies, too — and with bone-in turkey pot roast, it’s basically the best comfort food ever.

INGREDIENTS

1 tablespoon canola oil
1 cup diced onion
1 cup diced carrot
½ cup diced celery
½ cup diced green pepper
1 cup diced potato
½ teaspoon dried sage
½ teaspoon ground thyme
½ teaspoon freshly ground pepper
1½ cups low-sodium chicken broth
2 ½ pounds JENNIE-O® Bone-in Turkey Pot Roast, cut into pieces
crusty bread, if desired

DIRECTIONS

1) In large saucepan, heat oil over medium-high heat. Add onion, carrot, celery and green pepper. Cook 5 minutes or until softened, stirring occasionally.
2) Add potato, sage, thyme, pepper and broth. Cook 10 to 15 minutes or until potato is cooked.
3) Stir in turkey; cook 5 minutes or until hot. Serve with bread, if desired.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories 280
Protein 25g
Carbohydrates 12g
Fiber 1g
Sugars 4g
Fat 12g
Cholesterol 100mg
Sodium 930mg
Saturated Fat 3.5g
https://www.jennieo.com/recipes/740-easy-turkey-stew

Soup Special of the Day…….Turkey and White Bean Stew

October 22, 2017 at 5:34 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 Turkey and White Bean Stew Soup. Excellent recipe for that leftover Bird during the Holidays. Enjoy and Eat Healthy!

Turkey and White Bean Stew
Recipe Ingredients:

1 tablespoon extra light olive oil
1 cup chopped onion
1/2 cup sliced celery
3 large cloves garlic, finely chopped
2 (15-ounce) cans low sodium cannellini or other white beans, rinsed and drained – divided use
1 1/2 cups water
1 teaspoon MAGGI Granulated Chicken Flavor Bouillon
2 cups shredded, cooked turkey
2/3 cup NESTLÉ® CARNATION® Evaporated Low-fat 2% Milk
1 teaspoon ground nutmeg
1 teaspoon ground roasted cumin
1 tablespoon chopped parsley

Cooking Directions:

1 – Heat oil in large saucepan over medium-high heat. Add onion and celery; cook for 3 to 5 minutes or until just tender. Stir in garlic; cook for 30 seconds.
2 – Add half of beans to saucepan; mash with fork. Stir in remaining beans, water, and bouillon. Bring to a boil; reduce heat and cook for 5 minutes. Stir in turkey, evaporated milk, nutmeg, and cumin. Cook for 3 minutes or until heated through. Stir in parsley. Season with ground black pepper, if desired.
Makes 4 servings.

Soup Special of the Day!……Broccoli Cheddar Soup

October 15, 2017 at 5:33 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 Broccoli Cheddar Soup. Enjoy and Eat Healthy!

Broccoli Cheddar Soup

Ingredients
1 tablespoon Butter (Blue Bonnet Light Butter)
1/2 Onion, chopped
1/4 cup melted Butter (Blue Bonnet Light Butter)
1/4 cup Flour
2 cups 2% Milk
¼ teaspoon nutmeg
2 cups Low Sodium Chicken Stock
1 1/2 cups coarsely chopped Broccoli Florets
1 cup matchstick-cut Carrots
1 stalk Celery, thinly sliced
2 1/2 cups Sargento Reduced Fat Shredded Sharp Cheddar cheese
Sea Salt and Ground Black Pepper to taste

Directions
1 – Melt 1 tablespoon butter in a skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Set aside.
2 – Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat; cook until flour loses it’s granular texture, adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.
3 – Gradually pour milk into flour mixture while whisking constantly, add nutmeg. Stir chicken stock into milk mixture. Bring to a simmer; cook until flour taste is gone and mixture is thickened, about 20 minutes. Add broccoli, carrots, sauteed onion, and celery; simmer until vegetables are tender, about 20 minutes.
4 – Stir Cheddar cheese into vegetable mixture until cheese melts. Season with salt and pepper to taste.

Soup Special of the Day!……..5 Spice Turkey Noodle Bowls

October 8, 2017 at 5:11 AM | Posted in Jennie-O Turkey Products | Leave a comment
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This week’s Soup Special of the Day is – 5 Spice Turkey Noodle Bowls. Made using JENNIE-O® Extra Lean Ground Turkey Breast along with Chinese five spice powder, shitake mushrooms, sweet chili sauce. and whole wheat udon noodles. The recipe is from the Jennie – O Turkey website. Enjoy and Make the SWITCH! https://www.jennieo.com/

 

5 Spice Turkey Noodle Bowls
With a peppery broth, lean turkey and sautéed vegetables, this low-fat take on a classic Asian recipe is great comfort food on cool nights. Ready in under 30 minutes.

 

INGREDIENTS

2 teaspoons extra virgin olive oil, divided
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
2 teaspoons Chinese five spice powder, divided
8 ounces fresh button or shitake mushrooms, thinly sliced
1 teaspoon minced fresh garlic
1 (32-ounce) package reduced-sodium and fat-free chicken broth
2 tablespoons sweet chili sauce
8 ounces whole wheat udon noodles or whole wheat spaghetti
½ cup thinly sliced green onions

DIRECTIONS

1) In skillet, heat 1 teaspoon oil over medium-high heat. Add turkey and cook as specified on the package. Always cook to well- done, 165°F as measured by a meat thermometer. Add to turkey 1 teaspoon Chinese five spice powder; stir. Remove turkey from pan and set aside.
2) In same skillet, add remaining oil. Add mushrooms and cook until softened and the liquid has evaporated. Add garlic and remaining Chinese five spice powder. Cook and stir 1 to 2 minutes or until garlic is softened and spices are fragrant. Add chicken broth, turkey and sweet chili sauce. Cook over medium heat until warmed through.
3) Meanwhile, prepare noodles or spaghetti according to package directions. To serve, place ¾ cup of noodles into 6 bowls. Ladle 1 cup of soup into each bowl and sprinkle with green onion slices.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories290
Protein35g
Carbohydrates24g
Fiber1g
Sugars4g
Fat7g
Cholesterol70mg
Sodium390mg
Saturated Fat1.5g
https://www.jennieo.com/recipes/442-5-spice-turkey-noodle-bowls

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