Soup Special of the Day…….Cajun Gumbo
June 17, 2018 at 5:02 AM | Posted in CooksRecipes, soup, Soup Special of the Day | Leave a commentTags: Cajun Gumbo, Chicken Thighs, Cooking, CooksRecipes, Crab Meat, Crawfish, Food, oysters, recipes, Shrimp, Soup, Soup Special of the Day, Spices, Vegetables
This week’s Soup Special of the Day is a Gumbo, but just not any Gumbo a Cajun Gumbo! Made with Chicken Thighs, Crab Meat, Shrimp, Crawfish, Oysters, and more! Everyone leaving the table will be smiling! The recipe comes from one of my favorite recipe sites, the CooksRecipes website. 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! https://www.cooksrecipes.com/index.html
Cajun Gumbo
Gumbo combines ingredients and culinary practices of several cultures, including French, Spanish, German, West African and Choctaw. The dish is the official cuisine of the state of Louisiana.
Recipe Ingredients:
4 pounds chicken thighs 
1/4 cup olive oil
1 cup chopped onion
1/2 cup chopped green bell pepper
1/3 cup all-purpose flour
2 cloves garlic, crushed
1 (28-ounce) can tomatoes
2 cups chicken broth or water
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried thyme
1 dried bay leaf
1 (10-ounce) package frozen sliced okra
1 1/2 pounds crabmeat, shrimp, crawfish, lobster and/or surimi
1 (10-ounce) jar medium oysters, drained
1/2 cup chopped fresh flat-leaf parsley
Cooking Directions:
1 – Preheat oven to 350°F (175°C).
2 – Place chicken thighs in a single layer on a shallow baking pan and season with salt and pepper. Bake 45 to 50 minutes or until done. Remove chicken from pan and set aside to cool. Deglaze pan with a little water, scraping the bottom to remove any browned bits and pour pan juices into a fat separator and set aside. When chicken is cool enough to handle, pick meat and discard skin and bones.
3 – Meanwhile, heat oil in a large, heavy-bottomed pan over medium heat. Add onion and green pepper and cook until tender, about 10 minutes. Stir in flour, reduce heat to low and cook 5 minutes, stirring constantly. Add garlic, and cook for 2 more minutes, or until fragrant. Stir in tomatoes (undrained), chicken broth, red pepper flakes, thyme and bay leaf. Increase heat and bring to a boil. Reduce heat and simmer until slightly thickened. Cover and and cook for 30 minutes, stirring occasionally. Add chicken, pan juices (discard fat) and okra. Return to a boil, reduce heat and simmer for 15 to 20 minutes. Stir in crab, oysters and parsley. Cook gently 5 to 10 minutes or until oysters begin to curl and crab is thoroughly warmed (if using shrimp, shrimp should be pink and opaque throughout). Season to taste with salt and pepper. Serve over rice in soup bowls.
Makes 4 servings.
https://www.cooksrecipes.com/soup/cajun_gumbo_recipe.html
Soup Special of the Day……….CHILLED ROASTED TOMATO SOUP
June 10, 2018 at 5:02 AM | Posted in Diabetic Gourmet Magazine, soup, Soup Special of the Day | Leave a commentTags: Chicken Stock, CHILLED ROASTED TOMATO SOUP, Cooking, Diabetic Gourmet Magazine, Food, recipes, Soup, Soup Special of the Day, Spices, Tomatoes
This week’s Soup Special of the Day is a CHILLED ROASTED TOMATO SOUP. The dish is 126 calories and 7 net carbs! The recipe comes from the Diabetic Gourmet website which has a huge selection of Diabetic Friendly Recipes! At the Diabetic Gourmet site besides the all the great recipes you’ll find Diabetes Management Tips and News on Diabetes, check it out today. So Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/
CHILLED ROASTED TOMATO SOUP
Take on the summer heat with this cool version of tomato soup, both elegant and easy to prepare. It features plum tomatoes, which are about the shape and size of eggs and are specifically grown for making sauce. They are perfect for this soup.
Plum tomatoes are highly flavorful with a solid fleshy content because they have fewer seed compartments than other varieties of tomatoes. The Spanish explorer Cortez discovered tomatoes growing in Montezuma’s gardens and brought seeds back to Europe where they became popular, especially in Italy.
Add in some basil, which comes in over 50 varieties, and you have the beginning of a great soup. Basil is steeped in folklore. One legend, for example, is that it could cure the bite of the dragon-like creature known as a basilisk hence the name basil. This creature was supposed to have the head of a rooster, the body of a serpent and the wings of a bat. Accordingly, basil was thought to have medicinal properties when applied to the bites or stings of animals.
Another wonderful herb, with seemingly endless tales, is rosemary. The name derives from the Latin, ros, meaning dew, and marinus, meaning sea; hence, one of its common names is “dew of the sea.” The ancient Greeks burned it to drive away evil spirits and illnesses, and it was believed that a fresh twig beneath your pillow would prevent nightmares and ensure a good night’s sleep.
Balsamic vinegar adds a tangy acidity and you can add a dollop of sour cream to thicken the soup and give it a somewhat creamy quality. Chill for a fresh, clean quality and taste that is a great counterbalance to hot weather.
Yield: Makes 4 servings.
Serving size: 1-1/2 cups
Ingredients
1 1/2 Tbsp. olive oil
3 pounds plum tomatoes, halved
8 cloves garlic
2 cups low-sodium organic chicken stock (a little more stock may be added, depending on how thick you want the soup)
1/4 cup fresh basil, chopped
2-3 Tbsp. fresh rosemary
1/2 Tbsp. balsamic vinegar
Salt and freshly ground pepper to taste
Reduced fat sour cream to garnish
4 sprigs parsley to garnish
Directions
Preheat oven to 375 degrees.
1 – Rub a little oil on surface of a baking dish. Toss tomatoes and garlic cloves with remaining oil in bowl. Place tomato halves and garlic on baking dish. Roast for about 1 hour. (A little charring is tasty but don’t burn the tomatoes or garlic.)
2 – Remove from oven. Snip off garlic clove ends. Hand squeeze (be careful, they are hot!) or use the blade of a butter knife to squeeze out softened garlic from the skins into a blender or food processor.
3 – Add tomatoes to processor, scraping the bits to capture all the flavor. Add stock, basil, rosemary and vinegar. Season with salt and pepper. Blend until smooth. Let cool and place in refrigerator to chill. Divide among 4 bowls, garnish with a dollop of sour cream and parsley and serve.
Nutritional Information Per Serving:
126 calories
6 g total fat
1 g saturated fat
11 g carbohydrate
5 g protein
4 g dietary fiber
53 mg sodium
https://diabeticgourmet.com/articles/chilled-roasted-tomato-soup/
Soup Special of the Day……….Summer Squash and Corn Stew
June 3, 2018 at 5:02 AM | Posted in CooksRecipes, soup, Soup Special of the Day | Leave a commentTags: Cooking, CooksRecipes, Corn, Food, Herbs, recipes, Soup, Soup Special of the Day, Spices, Squash, Summer Squash and Corn Stew, Zucchini
This week’s Soup Special of the Day is a Summer Squash and Corn Stew. 2 types of Squash, Zucchini, Corn, Spices, and Herbs are some of the ingredients making up this week’s recipe. It’s from one of my favorite recipe websites, the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all tastes, diets, and cuisines. Check it out today. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html
Summer Squash and Corn Stew
The secret ingredient to this summer squash stew is half-and-half steeped with a potent mixture of fragrant spices and fresh herbs.
Recipe Ingredients:
6 black peppercorns 
6 coriander seeds
6 whole cloves
4 tablespoons chopped fresh cilantro – divided use
1 jalapeño chile, seeded and sliced into sixths
1 cinnamon stick
1 tablespoon coarsely chopped mint leaves
1 cup half-and-half (light cream)
1/2 pound summer squash
1/4 pound crookneck squash
1/2 pound zucchini
2 ears corn, shucked
2 tablespoons vegetable oil
1/2 onion, chopped
1 teaspoon salt
1 tomato, seeded and chopped
Cooking Directions:
1 – Bruise peppercorns, coriander seeds and cloves with a mortar and pestle and add, along with half the cilantro, half the jalapeño, cinnamon stick and mint, to the half and half. Gradually bring to a boil in a small saucepan. Remove from heat and let steep while prepping the vegetables.
2 – Cut summer squash and crookneck squash into rounds 1/2 inch thick. Quarter zucchini lengthwise and then cut quarters into 1/2 inch chunks. Cut corn kernels off cobs. Combine all in a large bowl and set aside.
3 – Heat a large skillet over medium-high heat. Add oil and when hot, but not smoking, add onion. Sauté for 2 minutes. Add reserved vegetables, remaining jalapeño and salt. Continue to sauté for 5 more minutes. Pour the half-and-half directly into pan through a strainer and add tomato. Simmer for several minutes, until sauce has reduced a little and squash are tender. Garnish with remaining cilantro and serve.
Makes 4 servings.
https://www.cooksrecipes.com/soup/summer_squash_and_corn_stew_recipe.html
Soup Special of the Day……….Easy Corn Chowder
May 27, 2018 at 5:02 AM | Posted in CooksRecipes, soup, Soup Special of the Day | Leave a commentTags: bacon, Cooking, CooksRecipes, Cream Style Corn, Easy Corn Chowder, Food, Hash Browns, Onions, recipes, Soup, Soup Special of the Day
This week’s Soup Special of the Day is Easy Corn Chowder. Bacon, Cream Style Corn, Milk, Diced Hash Brown Potatoes, and Green Onions make up this delicious Chowder! It’s from one of my favorite Recipe Sites, CooksRecipes. The Cooks website has a huge selection of recipes to please all tastes and cuisines. Check it out today! So Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html
Easy Corn Chowder
Cream-style corn and frozen diced hash browns put the ‘easy’ in this hearty corn chowder.
Recipe Ingredients:
6 bacon slices, cooked and crumbled
2 (17-ounce) cans cream-style corn
4 cups milk
3 cups frozen diced hash brown potatoes
3 green onions, chopped
1 teaspoon salt or to taste
Freshly ground black pepper to taste
Cooking Directions:
1 – Combine first 5 ingredients in heavy medium saucepan.
2 – Simmer over medium heat until soup is slightly thickened, stirring occasionally.
3 – Season with salt and pepper and serve.
Makes 4 servings.
https://www.cooksrecipes.com/soup/easy-corn-chowder-recipe.html
Soup Special of the Day………..Chilled Spring Avocado-Cucumber Soup
May 20, 2018 at 5:02 AM | Posted in CooksRecipes, soup, Soup Special of the Day | Leave a commentTags: Avocados, Chilled Spring Avocado-Cucumber Soup, Cooking, CooksRecipes, Cucumbers, Food, NESTLÉ® CARNATION® Evaporated Low-fat 2% Milk, recipes, Soup, Soup Special of the Day
This week’s Soup Special of the Day is – Chilled Spring Avocado-Cucumber Soup. It’s another delicious recipe from the CooksRecipes website (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! https://www.cooksrecipes.com/index.html
Chilled Spring Avocado-Cucumber Soup
This chilled avocado and cucumber soup is full of fresh flavors and bursting with colors. It is simple to make using a blender. Garnish with finely chopped red onion, diced cucumber and chopped fresh dill for a festive flourish that will impress friends and family. Perfect for a simple entertaining option.
Recipe Ingredients:
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Low-fat 2% Milk
1/4 cup red wine vinegar
2 large or 3 small ripe avocados, halved, pitted, peeled and diced (about 2 1/2 cups total)
1 cup water
1 cup sliced unpeeled cucumber
1/3 cup snipped fresh dill
Diced cucumbers, finely chopped red onion and chopped fresh dill for garnish (optional)
Cooking Directions:
1 – Combine evaporated milk and vinegar in small bowl; let stand for 15 minutes.
2 – Place avocados, water, evaporated milk mixture, 1 cup cucumber and 1/3 cup dill in blender; cover. Blend until smooth. Season with coarse salt and ground black pepper. Cover; refrigerate for 1 hour (can be made up to 4 hours in advance).
3 – Pour soup into eight small bowls or glasses; garnish with cucumber, red onion and dill.
Makes 8 servings (about 2/3 cup per serving).
https://www.cooksrecipes.com/soup/chilled_spring_avocado-cucumber_soup_recipe.html
Soup Special of the Day……………SOUTHWESTERN CHICKEN CHOWDER
May 13, 2018 at 5:02 AM | Posted in Diabetic Gourmet Magazine, soup, Soup Special of the Day | Leave a commentTags: Chicken, Chowder, Cooking, Diabetes, Diabetic Gourmet Magazine, Food, recipes, Soup, Soup Special of the Day, SOUTHWESTERN CHICKEN CHOWDER, Squash, Tomatillo
This week’s Soup Special of the Day is a SOUTHWESTERN CHICKEN CHOWDER. Chicken Breasts, Squash, Green Peppers, and Corn are just some of the ingredients that make up this week’s recipe. The recipe is off the Diabetic Gourmet Magazine website. At the Diabetic Gourmet site you’ll find a huge selection of Diabetic Friendly Recipes along with Diabetic News, and Diabetes Management Tips, so check it out today! Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/
SOUTHWESTERN CHICKEN CHOWDER
Ingredients
2 pounds boneless, skinless chicken breast, cut in cubes
1 can (14-1/2 oz.) tomato wedges, drained, juice reserved
1 tablespoon canola oil
3 summer squash, sliced thin
1 clove garlic, minced
1 small onion, sliced
1 teaspoon ground cumin
1/2 cup chopped sweet green pepper
1/2 teaspoon salt
1/2 teaspoon pepper
3 tomatillos, cut in wedges
1 cup sliced jicama
1 can (14-1/2 oz.) low sodium chicken broth
1 tablespoon chopped cilantro
1-1/2 cups fresh corn, cut from cob
Directions
1 – In large Dutch oven, place oil and heat over medium temperature.
2 – Add chicken and garlic, turning chicken to brown on all sides, about 3 minutes.
3 – Add onion and green pepper; cook about 5 minutes, stirring.
4 – Add tomatillos and chicken broth; bring to a boil and simmer about 10 minutes.
5 – Add corn and liquid from can of tomato wedges. Cover and cook on low heat about 10 minutes.
6 – Add squash, cumin, salt, pepper and tomato wedges. Cover and cook on low about 5 minutes.
7 – Add jicama and cilantro and cook 5 minutes more.
8 – Serve with tortilla chips, if desired.
Recipe Yield: Makes 6 servings.
NUTRITIONAL INFORMATION PER SERVING:
Calories: 356
Fat: 9 grams
Saturated Fat: 2 grams
Sodium: 430 milligrams
Cholesterol: 129 milligrams
Protein: 50 grams
Carbohydrates: 18 grams
https://diabeticgourmet.com/diabetic-recipes/southwestern-chicken-chowder
Soup Special of the Day………..CHICKEN SOUP WITH LIME AND CILANTRO
May 6, 2018 at 5:02 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine, soup, Soup Special of the Day | Leave a commentTags: Chicken Breast, CHICKEN SOUP WITH LIME AND CILANTRO, Cilantro, Cooking, Diabetic Gourmet Magazine, Food, Lime juice, recipes, Soup, Soup Special of the Day
This week’s Soup Special of the Day is a CHICKEN SOUP WITH LIME AND CILANTRO. A delicious twist for your Chicken Soup! The recipe is from the Diabetic Gourmet Magazine website. At the Diabetic Gourmet site you can choose from Diabetic Recipes from; Main Course Recipes, Regional and Ethnic Cuisine, Salad Recipes, Sandwiches and Wraps, Vegetable Recipes, Vegetarian Recipes and more! Plus you can Diabetic News and Diabetes Management Tips. So Check one of my favorite sites out today! Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/
CHICKEN SOUP WITH LIME AND CILANTRO
Ingredients
1 quart Homemade Chicken Broth or canned reduced-sodium chicken broth
1 whole chicken breast, skinned, boned, and split, or 2 skinless, boneless breast halves (about 3/4 pound)
3 tablespoons fresh lime juice
1/4 cup coarsely cilantro leaves
Directions
1 – Bring the broth to a simmer in a large saucepan.
2 – Add the chicken; cover and simmer over low heat until it is just cooked through, about 8 to 10 minutes.
3 – Remove and shred the chicken. Return it to the broth; add the lime juice and bring the soup to a boil.
4 – Ladle into soup bowls; sprinkle with cilantro.
Recipe Yield: Yield: 5 cups Serving size: 1 cup
NUTRITIONAL INFORMATION PER SERVING:
Calories: 102
Fat: 4 grams
Sodium: 126 milligrams
Cholesterol: 41 milligrams
Protein: 18 grams
Carbohydrates: 2 grams
Sugars: 1 grams
https://diabeticgourmet.com/diabetic-recipes/chicken-soup-with-lime-and-cilantro
Soup Special of the Day………….Taco Bean Soup SUNDAY
April 29, 2018 at 5:02 AM | Posted in CooksRecipes, soup, Soup Special of the Day | Leave a commentTags: Cooking, Corn, Food, Green Chilies, Ground Beef, ORTEGA Taco Seasoning Mix, Pinto Beans, recipes, Soup, Soup Special of the Day, Taco Bean Soup, Tomatoes
This week’s Soup Special of the Day is a Taco Bean Soup. Hearty Soups at it’s best with this week’s recipe! Made with Ground Beef, Pinto Beans, Corn, Tomatoes, Green Chilies, and more! This is just one of so many delicious and healthy recipes that you can find at the CooksRecipes website. The Cook’s site has huge selection of recipes to please all tastes, diets, or cuisines so be sure to check it out today. So enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html
Taco Bean Soup
If you like tacos, you will love this hearty soup that’s simmered to a savory flavor.
Recipe Ingredients:
1 pound lean ground beef
1 onion, chopped
3 (16-ounce) cans pinto beans, undrained
1 (15-ounce) can canned corn, undrained
1 (15-ounce) can chopped tomatoes, undrained
1 (15-ounce) can tomato sauce
1 1/2 cups water
1 (4-ounce) can cans ORTEGA® Diced Green Chiles
1 (1.25-ounce) package ORTEGA® Taco Seasoning Mix
1 packet Italian dry salad dressing mix
Cooking Directions:
1 – Cook ground beef and onion in a heavy-bottomed skillet over medium-high heat until browned; drain.
2 – Stir in pinto beans, corn, tomatoes, tomato sauce, water, green chile peppers, taco seasoning mix, and dry salad dressing mix. Bring to a boil, reduce the heat, and simmer for 15 minutes.
Makes 6 servings.
https://www.cooksrecipes.com/soup/taco_bean_soup_recipe.html
Soup Special of the Day………….CHUNKY CHICKEN, VEGETABLE AND ROSEMARY STEW
April 22, 2018 at 5:02 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine, Soup Special of the Day | 2 CommentsTags: carrots, chicken breasts, CHUNKY CHICKEN VEGETABLE AND ROSEMARY STEW, Cooking, Diabetes, Diabetic Gourmet Magazine, Food, Onions, recipes, Soup Special of the Day
This week’s Soup Special of the Day is CHUNKY CHICKEN, VEGETABLE AND ROSEMARY STEW. Chicken Breasts, Onions, Carrots, and Celery are just a few of the ingredients that make up this week’s recipe. The recipe is from the Diabetic Gourmet Magazine website (https://diabeticgourmet.com/) At the Diabetic Gourmet site you’ll find a huge selection of Diabetic Friendly Recipes along with Diabetes Management Tips and Diabetic News. It’s an excellent Diabetes site so check it out today! Enjoy and Eat Healthy in 2018!
CHUNKY CHICKEN, VEGETABLE AND ROSEMARY STEW
Ingredients
1 Tbsp canola oil
12 oz boneless chicken breasts, cut into 1-inch pieces
1 Tbsp canola oil
1 medium onion, cut in 8 wedges
3 medium carrots, quartered lengthwise and cut into thirds
1 medium celery stalk, cut into 1-inch (2.5-cm) pieces
2 cups water
2 dried bay leaves
1/4 tsp crushed red pepper flakes
1 can (15 oz) reduced-sodium navy beans, rinsed and drained
1 cup grape tomatoes, quartered
1/2 cup chopped fresh Italian parsley
1 Tbsp chopped fresh rosemary
3/4 tsp salt
Directions
1 – In Dutch oven, heat 1 Tbsp canola oil over medium-high heat. Add chicken and cook about 3 minutes per side or until it begins to brown. (Center will still be slightly pink.) Remove from oven and set aside.
2 – Add remaining 1 Tbsp canola oil, onion, carrot and celery. Saute for 5 minutes or until just beginning to lightly brown on edges, stirring frequently. Add water, bay leaves and pepper flakes. Bring to boil over high heat. Reduce heat to medium low and simmer, covered, 20 minutes or until vegetables are tender.
3 – Stir in chicken, beans, tomatoes, Italian parsley, rosemary and salt. Cover and cook 5 minutes or until tomatoes are tender and chicken is cooked.
NOTES:
Here’s a great one-pot meal to warm and soothe a hungry, weary body after a hard day.
Recipe Yield: Yield: 6 servings.Serving Size: 1 cup
NUTRITIONAL INFORMATION PER SERVING:
Calories: 220
Fat: 7 grams
Saturated Fat: 1 grams
Fiber: 6 grams
Sodium: 380 milligrams
Cholesterol: 50 milligrams
Protein: 22 grams
Carbohydrates: 17 grams
https://diabeticgourmet.com/diabetic-recipes/chunky-chicken-vegetable-and-rosemary-stew
Soup Special of the Day……….Hearty Turkey Tuscan Soup
April 8, 2018 at 5:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | 2 CommentsTags: Baby Spinach, Cooking, Food, Garlic, Hearty Turkey Tuscan Soup, JENNIE-O® Lean Turkey Kielbasa, Potatoes, recipes, Soup, Soup Special of the Day, Switch
This week’s Soup Special of the Day is – Hearty Turkey Tuscan Soup. It’s from the Jennie – O Turkey website. You’ll be using JENNIE-O® Lean Turkey Kielbasa to make the soup along with; Garlic, Potatoes, and fresh Baby Spinach. At the Jennie – O site you’ll find a huge selection of delicious and healthy recipes, so check it out today! Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/
Hearty Turkey Tuscan Soup
Take your taste buds to Tuscany with this savory Italian soup recipe. Simmer garlic, potatoes, fresh baby spinach and lean turkey Kielbasa together for a perfect comfort food that’s ready in 60 minutes.
INGREDIENTS
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
¼ teaspoon crushed red pepper flakes
5 cups diced peeled potatoes
6 cups water
3 tablespoons reduced sodium chicken bouillon granules
1 (12-ounce) package JENNIE-O® Lean Turkey Kielbasa, halved lengthwise and cut into ½ -inch half-moons
1 cup fresh baby spinach, coarsely chopped
DIRECTIONS
1) In Dutch oven or large pot, heat olive oil over medium heat. Add onion. Cook 5 minutes, stirring frequently. Add garlic and red pepper flakes. Cook 1 minute. Add potatoes, water and bouillon. Bring to a boil. Reduce heat to low and simmer 10 to 15 minutes or until potatoes are tender.
2) Working in batches, if necessary, transfer half the soup to a blender. Puree. Return to pot. Add kielbasa and spinach. Simmer 5 minutes or until thoroughly heated.
RECIPE NUTRITION INFORMATION
PER SERVING
Calories 320
Protein 16g
Carbohydrates 35g
Fiber 5g
Sugars 5g
Fat 11g
Cholesterol 45mg
Sodium 870mg
Saturated Fat 3g
https://www.jennieo.com/recipes/328-hearty-turkey-tuscan-soup
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