Healthy Fall Comfort Food Recipes

October 14, 2018 at 5:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Fall Comfort Food Recipes. Delicious and Healthy Fall Comfort Food Recipes like; Slow-Cooker Clam Chowder, Cider-Sauced Pork Chops, and Wine-Braised Beef Brisket. Find these recipes and more all the EatingWell website. Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Healthy Fall Comfort Food Recipes
Find healthy, delicious fall comfort food recipes, from the food and nutrition experts at EatingWell.

Slow-Cooker Clam Chowder
Plan to make this slow-cooker chowder recipe when you have a busy day at work. Put in just a few minutes of prep in the morning and you’ll be rewarded with a hearty clam chowder come dinnertime………..

Cider-Sauced Pork Chops
The apple cider sauce in this slow-cooker pork chop recipe gets extra flavor from chipotle chile peppers. The sauce is absorbed by the butternut squash while cooking, and the end result is a meal the whole family will love……….

Wine-Braised Beef Brisket
Got the weeknight “what’s-for-dinner” blues? You’ll sing another tune when you come home to a slow-cooked, tender beef brisket with a wine-enhanced sauce. Served with mashed potatoes, this is comfort food at its finest……….

* Click the link below to get all the Healthy Fall Comfort Food Recipes
http://www.eatingwell.com/recipes/19826/seasonal/fall/dinner/comfort/

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3 Bean Turkey Chili

October 13, 2018 at 5:30 PM | Posted in beans, Bush's, chili, Jennie-O, Jennie-O Turkey Products | 2 Comments
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Today’s Menu: 3 Bean Turkey Chili

 

 

For Breakfast this morning I toasted a Healthy Life Multi Grain English Muffin, lightly fried several slices of Boar’s Head Sweet Slice Ham, and topped the Ham with a 1/2 a slice of Boar’s Head Long Horn Colby Cheese. Everything together makes a good Breakfast Sandwich! Also had a cup of Bigelow Decaf Green Tea. A little chilly out this morning, 39 degrees. Mostly cloudy and a high of 50 degrees. Afterward I went to the local Kroger to pick up a few items and then by McDonald’s to pick up Breakfast for Mom. Did a few things around the house and then watched College Football the rest of the afternoon. Nice cool Fall day out and perfect time for some more of the 3 Bean Turkey Chili.

I had a container of it in the freezer. I sit in the fridge overnight to thaw. Heated it up in a small sauce pan until heated through. Served it in a bowl with a few shakes of Frank’s Hot Sauce and topped with Sargento Reduced Fat Shredded Sharp Cheddar. I love CHILI!! I’ve left the original post when I made the Chili for ingredients and instructions. Enjoy!

 

To make my Chili I’m using Jennie -O Lean Ground Turkey. The 3 Beans I use are 1 Can (16 oz.) Bush’s Chili Beans (Black Beans), 1 Can (16 oz.) Bush’s Chili Beans ( Kidney Beans), 1 Can (16 oz.) Bush’s Chili Beans (Great Northern Beans) drained and rinsed, Then I mix in 1 Red Onion (medium Chopped or Minced), 1 Jalapeno Pepper (Seeded and Chopped), and 3 Cloves Minced Garlic. For my spices I use 1 Packet McCormick Chili Mix, 2 Cans (6 oz.) Hunt’s Tomato Paste (2 cans), 1/2 Tsp Ground Cocoa Chili Blend (McCormick), 1/2 Tsp Ground Chipotle Chili Pepper (McCormick), 2 Tbs. Ground Roasted Cumin (McCormick), 2 tbsp Ground Cinnamon (McCormick), 1 Tbs of Cilantro Leaves (McCormick), and 5 Dashes of Frank’s Hot Sauce or to taste (I usually add a lot more dashes!). What’s good about this recipe you can use your own favorite Spices and make your own tweaks to it.

 


First thing I do is get the Crock Pot out and put in a Glad Crock Pot Liner. The Liners are incredible, just line your Crock Pot with one and spray it with Pam Cooking Spray. Now you are set to go. It makes for one easy clean up, just remove it when done and give the inside of your Crock Pot a quick wipe down and your clean up is done! On with the recipe.

 

 

 

 

I prepared the Beans and Ground Turkey last night. To prepare the Turkey, I started by browning the Jennie -O Ground Turkey. Using a large skillet sprayed with Pam Cooking Spray and 1 tablespoon of Extra Virgin Olive Oil. Preheat the skillet on medium heat. When heated I add the Ground Turkey and all the Seasonings and Tomato Paste, stirring often. When the Turkey has browned I put it in a large plastic container and on into the fridge after it had cooled a bit. Next I opened all 3 cans of Bush Beans into a large bowl and stirred until mixed. Stored them in a bowl and in the fridge also.

 

Then this morning I added everything to the Crock Pot. I also added a 1/2 cup of Water, stirred twice, and put the lid on the Crock Pot and set on low for 5-6 hours. The full recipe and list of ingredients is at the end of the post. Then sit back and enjoy the aroma, that usually starts after an hour or so of simmering! I love a thick Chili and this one works! The Jennie – O Ground Turkey combined with all those Beans and Spices is a perfect match. Served it topped with some Sargento Reduced Fat Shredded Sharp Cheddar Cheese and a couple of shakes of Frank’s Red Hot Sauce.

 

 

I just love the aroma of the simmering Chili, that usually starts after an hour or so of simmering! I love a thick Chili and this one works! The Jennie – O Ground Turkey combined with all those Beans and Spices is a perfect match. Served it topped with some Sargento Reduced Fat Shredded Sharp Cheddar Cheese and a couple of shakes of Frank’s Red Hot Sauce. I’ll be using the Leftover Chili in a couple of different ways for the couple of days, can’t wait! Chili is even better after sitting in the fridge for a day! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple.

 

 

3 Bean Turkey Chili
Ingredients
1 lb. package Jennie – O Extra Lean Ground Turkey Breast
2 Cans (6 oz.) Hunt’s Tomato Paste
1 Can (16 oz.) Bush’s Chili Beans (Red Beans)
1 Can (16 oz.) Bush’s Chili Beans ( Kidney Beans)
1 Can (16 oz.) Bush’s Chili Beans (Great Northern Beans), drained and rinsed
1 Packet McCormick Chili Mix
1/2 Red Onion (medium), Chopped or Minced
1 Jalapeno Pepper, Unseeded and Chopped
4 Cloves Minced Garlic
1/2 Tsp Ground Cocoa Chili Blend (McCormick)
1/2 Tsp Ground Chipotle Chili Pepper (McCormick)
2 Tbs. Ground Roasted Cumin
2 Tsps Ground Cinnamon
1 Tbs of Cilantro Leaves
5 Dashes of Frank’s Hot Sauce or to taste.
1/2 Cup of Water
Shredded Cheese, I use Grated Dutch Gouda or Sargento Reduced Fat Shredded Cheddar Cheese (Topping)
Oyster Crackers
Frank’s Hot Sauce or to taste.

Directions:
*Brown Turkey in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Add all remaining spices and ingredients except 1 can of the tomato paste and water.
*ADD to slow cooker and add in the remaining 1 can of tomato paste and 1/2 cup of water.
*COVER with lid. Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).

*Serve in bowl or mug with cheese and oyster crackers, A Tablespoon of fat-free sour cream, Chopped Onions, or serve with some home made cornbread.

Healthy Herb and Spice Recipes

October 11, 2018 at 5:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Herb and Spice Recipes. Delicious and Healthy Herb and Spice Recipes including recipes like; Lentil and Root Veggie Soup, Chicken with Tomato-Balsamic Pan Sauce, and Creamy Vegan Butternut Squash Carbonara. Find these recipes and much more all at the EatingWell website. Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Healthy Herb and Spice Recipes
Find healthy, delicious herb and spice recipes from the food and nutrition experts at EatingWell.

Lentil and Root Veggie Soup
French green lentils and black lentils hold up well to long, slow cooking without becoming mushy. Save the rinds from used-up blocks of Parmesan in a resealable plastic bag or tightly sealed container in the refrigerator. They give soup broths a rich, savory flavor………

Chicken with Tomato-Balsamic Pan Sauce
Fennel seeds give this tomato and balsamic sauce an extra kick, but if you don’t have them on hand, try using cumin or coriander seeds, or 1 teaspoon of a ground herb or spice. Serve this easy chicken breast recipe with whole-wheat spaghetti or crusty bread to sop up the sauce. Save the unused chicken tenders in an airtight container in your freezer for up to 3 months. Once you have enough, thaw them out for another use……..

Creamy Vegan Butternut Squash Carbonara
Carbonara, traditionally bathed in eggs, gets a vegan makeover using roasted and pureed butternut squash instead to make it ultra-creamy. A topping of ground almonds, garlic and sage gives it texture and an herby, savory flavor in place of the cheese and bacon……….

* Click the link below to get all the Healthy Herb and Spice Recipes
http://www.eatingwell.com/recipes/18246/ingredients/herbs-spices/

Healthy Pork Recipes

October 10, 2018 at 5:02 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Pork Recipes. Delicious and Healthy Pork Recipes like; Slow-Cooker Pork Tinga Tacos, Five-Spice Pulled Pork Sandwiches, and Chili-Glazed Pork Roast. Find these recipes and much more all at the EatingWell website. Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Healthy Pork Recipes
Find healthy, delicious pork recipes including pork chops, tenderloin and pulled pork. Healthier recipes, from the food and nutrition experts at EatingWell.

Slow-Cooker Pork Tinga Tacos
Saucy tinga is most often made with chicken, but we opted for pork shoulder, which becomes meltingly tender in the slow cooker. Either way, it features a smoky chipotle-laced tomato sauce and a crispy chorizo topping. Serve with Greek yogurt or sour cream, if desired……..

Five-Spice Pulled Pork Sandwiches
These pulled pork sandwiches are designed to travel to a tailgate or picnic. Plan ahead to prep the pulled pork in the slow cooker a day ahead. Tote the pork in an aluminum pan and reheat it on a portable grill…….

Chili-Glazed Pork Roast
A simple brown sugar and spice rub gives this pork dinner an intense flavor. The sugar caramelizes during roasting to create a delicious glaze…………..

* Click the link below to get all the Healthy Pork Recipes
http://www.eatingwell.com/recipes/18252/ingredients/meat-poultry/pork/

Fish and Seafood Recipes for Picky Eaters

October 9, 2018 at 5:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Fish and Seafood Recipes for Picky Eaters. Delicious and Healthy Fish and Seafood Recipes for Picky Eaters. You’ll find recipes like Crispy Cod Sandwich, Baked Popcorn Shrimp with Sweet Chili Sauce, and Crab Cake Burgers. Find these recipes and so much more all at the EatingWell website. Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Fish and Seafood Recipes for Picky Eaters
If you want to eat more fish, but don’t really love it, or if you have a fish hater or your hands, give these healthy fish recipes a try. For non-fish eaters, cook up some white fish, that’s milder in flavor than salmon. Or make your own fish sticks for a healthy dippable option kids will love.

Crispy Cod Sandwich
Skip frying but keep all the crunch with this healthy baked fish sandwich recipe. The wire rack ensures both sides of the baked cod get crispy…………

Baked Popcorn Shrimp with Sweet Chili Sauce
This healthy popcorn shrimp recipe uses tiny shrimp to make crunchy bites perfect for popping in your mouth. We also swap out mayo-based tartar sauce for a healthier Greek yogurt dip flavored with Thai chili sauce……….

Crab Cake Burgers
These burgers have a true crab flavor that isn’t masked by fillers or strong seasoning. Serve on a bun with tartar sauce or with a lemon-juice-dressed salad of greens, sprouts and sliced peaches. This recipe works best with convenient pasteurized crabmeat, usually found in the refrigerated case near the fish counter. If you prefer lump crabmeat, cut it into small, uniform pieces………….

* Click the link below to get all the Fish and Seafood Recipes for Picky Eaters
http://www.eatingwell.com/recipes/23033/ingredients/fish-seafood/fish-seafood-recipes-for-picky-eaters/slideshow/fish-seafood-recipes-for-picky-eaters/

Kitchen Hint of the Day!

October 7, 2018 at 5:00 AM | Posted in Kitchen Hints | Leave a comment
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Add flavor and cut back on Salt……….

Spices are a great way to jazz up your meals without adding calories or carbs. Just be sure to avoid ones with salt. Red pepper flakes, oregano, curry, cinnamon, turmeric, and garlic powder [not salt] are all great options.

Healthy Asian Noodle Recipes

October 6, 2018 at 5:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Asian Noodle Recipes. Delicious and Healthy Asian Noodle Recipes like; Cabbage Lo Mein, Spicy Thai Noodles, and Black Bean Clams with Two Noodles. Find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Healthy Asian Noodle Recipes
Find healthy, delicious Asian noodle recipes, from the food and nutrition experts at EatingWell.

Cabbage Lo Mein
Jam-packed with a colorful medley of vegetables, this classic noodle dish relies on a bold sesame-soy sauce to tie all the flavors and textures together………

Spicy Thai Noodles
Sauces made with heavy creams are loaded with calories and saturated fat. This recipe uses a peanut sauce that has all the richness of a cream sauce but with heart-healthy fats instead. Be careful—if using a store-bought sauce, check the ingredients list for added sugars!……..

Black Bean Clams with Two Noodles
Zucchini noodles and shelf-stable stir-fry noodles combine for a hearty portion in this healthy stir-fry recipe. Chinese fermented black beans (they’re actually soybeans) lend a salty and savory backbone to this quick veggie-filled entree. They’re pungent, so a little goes a long way. Find them at Asian grocery stores, well-stocked supermarkets and online………

* Click the link below to get all the Healthy Asian Noodle Recipes
http://www.eatingwell.com/recipes/19705/ingredients/pasta-noodle/noodle/asian/

Wild Idea Buffalo Recipe of the Week – PRAIRIE HARVEST GREEN CHILI STEW

October 3, 2018 at 5:04 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is – PRAIRIE HARVEST GREEN CHILI STEW. With the Fall Season here what better meal than PRAIRIE HARVEST GREEN CHILI STEW! Comfort Food at it’s best. Made using Wild Idea Buffalo Stew Meat along with your choice of Pheasant, Grouse or Chicken Breast. You’ll also need Hatch Green Chilies and lots of Spices. Just imagine the aroma of this while its cooking! You can find this recipe or purchase the Wild Idea Buffalo Stew Meat along with all the Wild Idea Products at the Wild Idea Buffalo website (https://wildideabuffalo.com/) Enjoy and Eat Healthy in 2018!

PRAIRIE HARVEST GREEN CHILI STEW
The flavors of the prairie enhanced with roasted green chilies of the Southwest make for a great pot of stew. Roasted chilies are one of the best smells on the planet, so when available, I like to roast my own in the fall. If you have access to fresh and would like to roast your own, increase your green chili weight to about 4.5 pounds, and about 1.5 pounds for the red peppers. Roast chilies and peppers over a hot grill until blistered. Place in paper bag and allow to cool. Remove skin, scrape insides clean, and follow recipe below. (Makes 8 hearty entree portions, as seconds will be requested.)

Ingredients:
2 – pounds Stew Meat
1 – pound pheasant, grouse or chicken breast, cut into cubes
2 – tablespoons butter
2 – tablespoons olive oil
1 – onion, diced
2 – tablespoons garlic, chopped
2 – tablespoons cumin
2 – tablespoons chili powder
2 – tablespoons coriander
1 – teaspoon cayenne
2 – teaspoons salt
1 – tablespoon black pepper
3 – pounds *Hatch frozen or canned, roasted & peeled green chilies, diced or flash processed
1 – 15.5 ounce jar roasted red bell peppers, diced or flash processed
2 – quarts organic chicken or vegetable stock
¼ – cup arrow root
or corn starch
½ – cup water
2 – 10 ounce cans Rotel diced tomatoes, with lime juice and cilantro
1/3 – cup cilantro chopped
garnish options – sour cream and additional cilantro

Preparation:
1) Rinse stew meat in colander and pat dry with a paper towel.
2) In heavy stew pot, over medium high heat, heat butter and oil.
3) Add buffalo, fowl, onions and seasonings, stirring occasionally until meat is browned & onions are tender.
4) Add roasted green chilies and peppers to stew pot and stir to incorporate.
5) Add stock and bring to a boil.
6) Reduce heat to low, cover and simmer for half an hour or until meat is tender.
7) Uncover and continue to simmer for an additional half hour.
8) Mix arrowroot and water together. Increase heat and bring to a boil, slowly whisking in arrowroot mixture.
9) Stir in diced tomatoes and cilantro.
10) Ladle stew in bowls and garnish as desired. Serve with grilled cheese Quesadillas.

*Hatch Green Chilies, are the best, so if available choose those. If using canned or frozen Hatch chilies, I use about 2.5 pounds of the mild chilies and a half pound of the hot. This gives the stew just the right amount of spiciness for our palate, adjust to your own.
https://wildideabuffalo.com/blogs/recipes/55163521-prairie-harvest-green-chili-stew

 

Wild Idea Buffalo Stew Meat
Our super-convenient pre-cut stew meat is cut from both the chuck and sirloin primal on our bison. Ready to use, full of flavor, healthy and incredibly easy to prepare! Great for soups, stews, or stroganoff.

1 lb. packages.
https://wildideabuffalo.com/collections/roasts-ribs-stew/products/stew-meat

Diabetic Dish of the Week – Roasted Pumpkin Soup

October 2, 2018 at 5:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is – Roasted Pumpkin Soup. Pumpkin and Fall all in a Diabetic Friendly Soup! The recipe is from the Diabetic Gourmet Magazine website, which is full of delicious and diabetic friendly recipes. Also don’t to forget to subscribe to the Diabetic Gourmet Magazine! Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

Roasted Pumpkin Soup
What could make a more delectable (and appropriate) seasonal meal on a chilly autumn night than a bowl of hearty pumpkin soup?
Serve this recipe with a crunchy green salad and a warm slice of whole grain toast for a truly sweet and satisfying Halloween treat.

Roasted Pumpkin Soup

Yield: Makes 5 servings.

Ingredients

2 Tbsp. olive oil
2 tsp. ground cinnamon
3/4 cup chopped onion
1/2 cup chopped carrot
1/4 cup chopped celery
2 Tbsp. fresh minced ginger
1 Tbsp. minced garlic
1 can (15 oz.) pumpkin
3-1/2 cups low sodium chicken stock
Salt and freshly ground pepper, to taste
Chopped fresh sage, as garnish
Low-fat sour cream, as garnish (optional)
Directions

1 – In a medium saucepan, heat 2 Tbsp. olive oil over medium-high heat. When hot, add the cinnamon, onions, carrots, celery, ginger and garlic to the pan. Saute, stirring occasionally, until lightly caramelized, about 3 to 4 minutes. Add the canned pumpkin, stirring into the vegetables. Add chicken stock to the pan and bring the stock to a boil. Reduce to a simmer and cook the soup for 15 to 20 minutes, or until the vegetables are soft.
2 – Remove the soup from the heat and process in batches in the food processor. Season with salt and pepper, to taste. Garnish with chopped fresh sage and a dollop of low-fat sour cream (if desired).

Nutritional Information Per Serving:
111 calories
6 g total fat
<1 g saturated fat
11 g carbohydrate
3 g protein
4 g dietary fiber
437 mg sodium
https://diabeticgourmet.com/articles/october-and-pumpkins-go-hand-in-hand/

Healthy Vegetarian Fall Recipes

October 2, 2018 at 5:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Vegetarian Fall Recipes. Delicious and Healthy Vegetarian Fall Recipes like; Spaghetti Squash with Tomato Basil Sauce, Roasted Squash and Apples with Dried Cherries and Pepitas, and Autumn on a Plate. Find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

 

Healthy Vegetarian Fall Recipes
Find healthy, delicious vegetarian recipes for the fall, from the food and nutrition experts at EatingWell.

Spaghetti Squash with Tomato Basil Sauce
Swapping spaghetti squash for pasta is a great way to cut back on carbs and calories in this saucy vegan dinner. Here, we have tossed the squash with a simple fresh tomato sauce. Jazz up the sauce with crushed red pepper flakes, Kalamata olives and/or capers, if you like……

Roasted Squash and Apples with Dried Cherries and Pepitas
For this easy roasted side dish recipe, pick apples that hold their shape when cooked—Pink Lady, Braeburn and Winesap are good choices. If you can’t find acorn squash, substitute butternut instead………..

Autumn on a Plate
A wonderful kale salad with roasted butternut squash and Brussels sprouts features a special vinaigrette dressing and a topping of toasted hazelnuts and Parmesan cheese. You’ll be proud to serve this gourmet treat at any formal meal………

* Click the link below to get all the Healthy Vegetarian Fall Recipes
http://www.eatingwell.com/recipes/20403/lifestyle-diets/vegetarian/seasonal/fall/

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