It’s Chili, Chowder, or Stew Saturday – Tomatillo Bean and Chicken Chili
April 11, 2020 at 6:02 AM | Posted in It's Chili Soups or Stews Saturday | Leave a commentTags: Cannellini Beans, Canola Oil, chicken breasts, Chicken Broth, Cooking, CooksRecipes, Food, Garlic, It's Chili Soups or Stews Saturday, Jalapeno Pepper, Lime juice, Onion, recipes, Spices, Tomatillo Bean and Chicken Chili, Tomatillos
This week’s It’s Chili, Chowder, or Stew Saturday Recipe is a Tomatillo Bean and Chicken Chili. This one is made using Chicken Breasts, Canola Oil, Onion, Garlic, Tomatillos, Jalapeño Pepper, Lime Juice, Chicken Broth, Cannellini Beans, and Spices. Wow, can you imagine the aroma of this as it’s cooking! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html
Tomatillo Bean and Chicken Chili
A hearty and flavorful chicken chili made with fresh tomatillos and traditional chili seasonings.
Recipe Ingredients:
2 tablespoons canola oil
1 large onion, diced
2 cloves garlic, minced
3 chicken breasts, cubed into bite size pieces
8 tomatillos, husked and finely chopped
1 jalapeño pepper, seeded and finely diced
1 tablespoon lime juice
1 teaspoon ground coriander
1 teaspoon ground cumin
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups chicken broth
2 (19-ounce) cans cannellini beans
2 tablespoons freshly chopped cilantro
Cooking Directions:
1 – Pour canola oil into large saucepan. Sauté onion and garlic over low heat for 1 to 2 minutes. Add chicken and continue to cook until chicken is lightly browned, about 4 to 5 minutes.
2 – Combine tomatillos, jalapeño, lime juice, coriander, cumin, chili powder, salt, pepper, chicken broth, cannellini beans and chopped cilantro with chicken. Mix well, cover saucepan and cook over medium-low heat for 25 to 30 minutes, until mixture has thickened.
3 – Garnish with cilantro and serve.
Makes 8 (1 cup) servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 310; Total Fat: 7g; Saturated Fat: 1g; Cholesterol: 30mg; Total Carbs: 42g; Fiber: 2g; Protein: 22g; Sodium: 220mg.
https://www.cooksrecipes.com/soup/tomatillo_bean_and_chicken_chili_recipe.html
Sunday’s Chicken Dinner Recipe – Chicken with Salsa Verde
December 29, 2019 at 6:02 AM | Posted in chicken, CooksRecipes, Sunday's Chicken Dinner | 1 CommentTags: Chicken Pieces, Chicken with Salsa Verde, Cooking, CooksRecipes, Food, Poblano Chiles, Potatoes, recipes, Salsa Verde, Sunday’s Chicken Dinner Recipe, Tomatillos
This week’s Sunday’s Chicken Dinner Recipe is – Chicken with Salsa Verde. Chicken Pieces, Poblano Chiles, Tomatillos, and Potatoes are just some of the ingredients needed to make this week’s Sunday’s Chicken Dinner Recipe. The recipe is from the CooksRecipes website. At the Cooks site you’ll find one of the largest selection of recipes you can find, something to please everyone! So check it out today. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html
Chicken with Salsa Verde
Tender pieces of chicken and potatoes served in a delicious cream sauce seasoned with tomatillos and poblano chiles. 
Recipe Ingredients:
3 tablespoons vegetable oil
4 pounds skinless chicken pieces
4 poblano chiles
5 medium tomatillos, peeled and quartered
1 medium onion, quartered
3/4 cup water, divided
4 MAGGI Garlic Flavor Seasoning Cubes, crushed
1 to 2 teaspoons MAGGI Seasoning Sauce
1 teaspoon dried oregano
4 medium potatoes, peeled and cubed
1 (7.6-ounce) can NESTLÉ Media Crema
Hot cooked rice or warm corn or flour tortillas
Chopped cilantro for garnish
Cooking Directions:
1 – Heat oil in large saucepan over medium-high heat. Fry chicken, turning once, for 5 to 7 minutes or until browned. Remove from saucepan; set aside.
2 – Roast whole chiles over gas stove burner or broil until skins blister. Remove immediately to avoid burning. Place chiles in cold water for 10 minutes. Peel and remove seeds, if desired.
3 – Place chiles, tomatillos, onion, ¼ cup water, crushed seasoning cubes, seasoning sauce and oregano in blender; cover. Blend until smooth. Place chile mixture in same saucepan. Cook over medium-high heat, stirring frequently, for 10 minutes or until sauce has thickened. Add remaining ½ cup water; stir well. Add chicken to sauce; bring to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 40 minutes. Add potatoes; cover. Cook for 10 minutes or until potatoes are tender. Add media crema; cook for 1 minute or until heated through.
4 – Serve with hot cooked rice or warm tortillas. Top with chopped cilantro.
Makes 8 to 10 servings.
https://www.cooksrecipes.com/chicken/chicken_with_salsa_verde_recipe.html
Grilled Beef Recipes
March 7, 2017 at 6:26 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a commentTags: Baking, Beans, Beef, Coffee, Cooking, Diabetes, Diabetic Living Online, Food, Grilled Beef Recipes, Grilling, recipes, Salsa, Skewers, Tomatillos
From the Diabetic Living Online website its Grilled Beef Recipes. As the Prime Time Grilling Season approaches Diabetic Living has some delicious and Diabetic Friendly recipes to start the Season of right. Recipes like; Southwest Flank Steak with Tomatillo Salsa, Jerk-Seasoned Beef Skewers, and Coffee-Rubbed Beef with Red-Eye Beans. Find these and all the other recipes at the Diabetic Living Online website. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/
Grilled Beef Recipes
From grilled tenderloin to juicy burgers, these grilled beef recipes are bursting with flavor. We used lean cuts of beef and loaded up on veggies to keep these diabetes-friendly recipes low in fat, carbs, and calories. Pick your favorite, then toss it on the grill and enjoy!
Southwest Flank Steak with Tomatillo Salsa
Bring the heat to your next barbecue with this grilled beef recipe that has just 3 grams of carb per serving! Not only does the steak get a spicy marinade before grilling, but it’s also topped with tomatillo salsa to serve……
Jerk-Seasoned Beef Skewers
Orange slices are a unique addition to steak-and-veggie kabobs. Pull the low-carb dish together with a citrusy marinade…..
Coffee-Rubbed Beef with Red-Eye Beans
Coffee’s not just for drinking! We added espresso powder to this grill rub for an extra kick of flavor. Serve with homemade baked beans for a comforting low-carb dinner……
* Click the link below to get all the Grilled Beef Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/beef/grilled-beef-recipes
Jennie – O Turkey Recipe of the Week – Turkey Chili Verde
October 14, 2016 at 5:18 AM | Posted in Jennie-O Turkey Products | Leave a commentTags: Chili, Cooking, Food, Jalapeno Peppers, Jennie - O Ground Turkey, Jennie - O Turkey Recipe of the Week, Poblano Peppers, recipes, Spices, Tomatillos, Turkey Chili Verde
This week’s Jennie – O Turkey Recipe of the Week is Turkey Chili Verde. Made with JENNIE-O® Ground Turkey. Perfect Fall recipe to heat up the day with. You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O website. Enjoy and make the SWITCH! http://www.jennieo.com/
Turkey Chili Verde
Denver’s famous green chili gets a makeover in this delicious recipe featuring lean ground turkey. With under 300 calories per serving, this hearty chili is a must-try recipe.
INGREDIENTS
1½ pounds tomatillos, husks removed and halved
2 poblano peppers, seeded and halved
2 jalapeño peppers, seeded, if desired
1 teaspoon kosher salt
2 tablespoons olive oil
1 large yellow onion, chopped
4 garlic cloves, chopped
1 (16-ounce) package JENNIE-O® Ground Turkey
2 teaspoons ground cumin
1 teaspoon ground coriander
4 cups low-sodium chicken broth
1 cup chopped fresh cilantro leaves
DIRECTIONS
1) Place tomatillos, poblano peppers, and jalapeños cut side down on jelly-roll pan. Broil 3 inches from heat source 3 to 5 minutes or until skins are charred. Place peppers in plastic zip-top bag and seal. Let stand 10 minutes. Remove and discard skins. Place tomatillos and peppers in food processor and process until smooth. Stir in salt.
2) In large Dutch oven, heat oil over medium-high heat. Add turkey. Cook turkey as specified on the package. Always cook to well done, 165°F as measured by a meat thermometer. Add onion and garlic and cook 5 minutes or until tender. Add cumin and coriander. Stir in tomatillo mixture and broth. Bring mixture to a boil. Reduce heat to medium-low and simmer 20 minutes. Stir in cilantro leaves.
* Always cook to an internal temperature of 165°F.
RECIPE NUTRITION INFORMATION
PER SERVING
Calories210
Protein14g
Carbohydrates11g
Fiber3g
Sugars4g
Fat14g
Cholesterol50mg
Sodium330mg
Saturated Fat3g
Jennie – O Turkey Recipe of the Week – Denver Turkey Chili Verde
July 8, 2016 at 5:30 AM | Posted in Uncategorized | Leave a commentTags: Chili, Cooking, Denver Turkey Chili Verde, Food, Jennie - O Ground Turkey, Jennie - O Turkey Recipe of the Week, Peppers, recipes, Spices, Tomatillos
This week’s Jennie – O Turkey Recipe of the Week – Denver Turkey Chili Verde. Oh I got a good one for you this week, Denver Turkey Chili Verde! You’ll be using JENNIE-O® Ground Turkey along with tomatillos, poblano peppers, jalapeño peppers, onions, garlic, and spices. Get ready to enjoy some Denver Green Chili. Make the SWITCH! You can find this recipe along with all the other delicious and healthy recipes on the Jennie – O WEBSITE. https://www.jennieo.com/
Denver Turkey Chili Verde
Denver’s famous green chili gets a makeover in this delicious recipe featuring lean ground turkey. With under 300 calories per serving, this hearty chili is a must-try recipe.
INGREDIENTS
1½ pounds tomatillos, husks removed and halved
2 poblano peppers, seeded and halved
2 jalapeño peppers, seeded, if desired
1 teaspoon kosher salt
2 tablespoons olive oil
1 large yellow onion, chopped
4 garlic cloves, chopped
1 (16-ounce) package JENNIE-O® Ground Turkey
2 teaspoons ground cumin
1 teaspoon ground coriander
4 cups low-sodium chicken broth
1 cup chopped fresh cilantro leaves
DIRECTIONS
1 – Place tomatillos, poblano peppers, and jalapeños cut side down on jelly-roll pan. Broil 3 inches from heat source 3 to 5 minutes or until skins are charred. Place peppers in plastic zip-top bag and seal. Let stand 10 minutes. Remove and discard skins. Place tomatillos and peppers in food processor and process until smooth. Stir in salt.
2 – In large Dutch oven, heat oil over medium-high heat. Add turkey. Cook turkey as specified on the package. Always cook to well done, 165°F as measured by a meat thermometer. Add onion and garlic and cook 5 minutes or until tender. Add cumin and coriander. Stir in tomatillo mixture and broth. Bring mixture to a boil. Reduce heat to medium-low and simmer 20 minutes. Stir in cilantro leaves.
* Always cook to an internal temperature of 165°F.
RECIPE NUTRITION INFORMATION
PER SERVING
Calories 210
Protein 14g
Carbohydrates 11g
Fiber 3g
Sugars 4g
Fat 14g
Cholestero l50mg
Sodium 330mg
Saturated Fat 3g
https://www.jennieo.com/recipes/1071-denver-turkey-chili-verde
Saturday’s Chili – Tomatillo Bean and Chicken Chili
October 3, 2015 at 5:04 AM | Posted in CooksRecipes, Saturday's Chili | Leave a commentTags: Beans, Chicken, Chili, Cooking, CooksRecipes, Food, Jalapeno Peppers, recipes, Saturday's Chil, Tomatillo Bean and Chicken Chili, Tomatillos
This week’s Saturday’s Chili is Tomatillo Bean and Chicken Chili. It’s from the CooksRecipes website, home of countless healthy and delicious recipes of all kinds and tastes. http://www.cooksrecipes.com/index.html
Tomatillo Bean and Chicken Chili
Tomatillo Bean and Chicken ChiliA hearty and flavorful chicken chili made with fresh tomatillos and traditional chili seasonings.
Recipe Ingredients:
2 tablespoons canola oil
1 large onion, diced
2 cloves garlic, minced
3 chicken breasts, cubed into bite size pieces
8 tomatillos, husked and finely chopped
1 jalapeño pepper, seeded and finely diced
1 tablespoon lime juice
1 teaspoon ground coriander
1 teaspoon ground cumin
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups chicken broth
2 (19-ounce) cans cannellini beans
2 tablespoons freshly chopped cilantro
Cooking Directions:
Pour canola oil into large saucepan. Sauté onion and garlic over low heat for 1 to 2 minutes. Add chicken and continue to cook until chicken is lightly browned, about 4 to 5 minutes.
Combine tomatillos, jalapeño, lime juice, coriander, cumin, chili powder, salt, pepper, chicken broth, cannellini beans and chopped cilantro with chicken. Mix well, cover saucepan and cook over medium-low heat for 25 to 30 minutes, until mixture has thickened.
Garnish with cilantro and serve.
Makes 8 (1 cup) servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 310; Total Fat: 7g; Saturated Fat: 1g; Cholesterol: 30mg; Total Carbs: 42g; Fiber: 2g; Protein: 22g; Sodium: 220mg.
http://www.cooksrecipes.com/soup/tomatillo_bean_and_chicken_chili_recipe.html
Petitchef
Foodista
Posts I Like
Create a free website or blog at WordPress.com.
Entries and comments feeds.
