It’s Chili, Chowder, or Stew Saturday – Italian Meatball and Vegetable Soup

June 22, 2019 at 6:02 AM | Posted in CooksRecipes, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Italian Meatball and Vegetable Soup. Home made Meatballs, Tomatoes, Carrots, Onions, and Spices are just some of the ingredients that you’ll be using to make this week’s recipe. This is one hearty Soup Dish! You can find this recipe at the CooksRecipes website where you’ll find a huge selection of recipes to please all tastes so be sure to check it out before planning your next Meal. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Italian Meatball and Vegetable Soup
This hearty Italian meatball and vegetable soup is sure to become a favorite on the family menu.

Recipe Ingredients:
1 pound lean ground beef
1/2 cup fresh bread crumbs
1/3 cup freshly grated Parmesan cheese
1 tablespoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon salt
6 cups beef broth
1 (28-ounce) can Italian-style tomatoes, with juice and crushed
6 carrots, thinly sliced
4 medium potatoes, peeled, diced
1 large onion, chopped
4 large garlic cloves, finely minced
2 teaspoons dried thyme
2 teaspoons dried basil
1 bay leaf
Salt and freshly ground black pepper to taste
Additional freshly grated Parmesan for accompaniment

Cooking Directions:
1 – Combine ground beef, fresh bread crumbs, grated Parmesan cheese, 1 tablespoon parsley, 1 teaspoon dried oregano and 1 teaspoon salt in large bowl and blend well. Using moistened hands, shape mixture into 1-inch diameter meatballs.
2 – Bring broth to boil in heavy large Dutch oven over high heat. Drop in meatballs and cook 5 minutes. Add tomatoes, carrots, potatoes, onions, garlic, dried thyme and basil. Reduce heat to medium. Simmer soup uncovered until meatballs and vegetables are cooked through and tender, about 40 minutes. Season with salt and pepper.
3 – Ladle soup into bowls and pass additional Parmesan.

Makes 4 to 6 servings.

https://www.cooksrecipes.com/soup/italian-meatball-and-vegetable-soup-recipe.html

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Quinoa Cobb Salad Shaker

June 14, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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For a second recipe from the Jennie – O website I have a recipe for a Quinoa Cobb Salad Shaker. This one uses 2 Jennie -O Turkey Products; JENNIE-O® Oven Roasted Turkey Breast and the JENNIE-O® Turkey Ham. You’ll also need Reduced Sodium Chicken Broth, Quinoa, Carrots, Romaine Lettuce, Tomatoes, Shredded Cheddar Cheese, and Italian salad Dressing. Plus it all comes in a Shaker To Go Cup so you can have it anywhere! You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Quinoa Cobb Salad Shaker
Shake up your lunch routine with this Quinoa Cobb Salad Shaker recipe. It’s everything you love about a classic cob in an easy, take-with-you-anywhere cup. With layers of savory flavor, this salad shaker makes lunchtime on the go anything but forgettable.

INGREDIENTS
1½ cups quinoa
1½ cups reduced sodium chicken broth
1½ cups water
1½ cups shredded carrots
¾ cup diced JENNIE-O® Oven Roasted Turkey Breast
¾ cup diced JENNIE-O® Turkey Ham
3 cups chopped romaine lettuce
18 cherry tomatoes
¾ cup shredded Cheddar cheese
6 ounces Italian salad dressing

DIRECTIONS
1) In saucepan, mix quinoa with chicken broth and water. Bring to boil and cover, reduce heat and simmer 15 minutes or until cooked. Fluff with fork and cool.
2) In 6 shaker containers, layer quinoa, carrots, turkey, ham, romaine, tomatoes and cheese. Serve with Italian dressing.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 220
Protein 17g
Carbohydrates 18g
Fiber 3g
Sugars 5g
Fat 10g
Cholesterol 30mg
Sodium 760mg
Saturated Fat 3.5g
https://www.jennieo.com/recipes/1248-quinoa-cobb-salad-shaker

It’s Chili, Chowder, or Stew Saturday – Spicy Pork Chili

May 25, 2019 at 6:02 AM | Posted in CooksRecipes, It's Chili Soups or Stews Saturday | 2 Comments
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Spicy Pork Chili. Made using a Boneless Pork Loin along with Tomatoes, Kidney Beans, and Spices. The recipe is from the CooksRecipes website where you’ll find a huge selection of recipes to please all tastes, diets, and cuisines so check it out today. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Spicy Pork Chili
Warm up after a day of raking leaves or shoveling snow with this tasty pork chili. Even better the next day as leftovers. Serve with extra tortillas or warm cornbread.

Recipe Ingredients:
1 1/2 pounds boneless pork loin, cut into 1-inch cubes
1 medium onion, coarsely chopped
1 medium green pepper, coarsely chopped
1 clove garlic, minced
1 tablespoon vegetable oil
1 tablespoon all-purpose flour
2 (16-ounce) cans whole peeled tomatoes, crushed
1 (16-ounce) can red kidney beans, drained and rinsed
1 (8-ounce) can tomato sauce
3 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups shredded cheddar cheese for accompaniment (optional)
Warm flour tortillas for accompaniment (optional)

Cooking Directions:
1 – In a 4-quart Dutch oven cook pork, onion, green pepper, and garlic in hot oil until pork is browned.
2 – Stir in flour, mixing well. Add the remaining ingredients, except cheese and tortillas. Simmer, uncovered, one hour.
3 – Top each serving with some of the cheese. Serve with tortillas, if desired.
Makes 8 servings.
https://www.cooksrecipes.com/soup/spicy_pork_chili_recipe.html

“Meatless Monday” Recipe of the Week – POTATO, BROCCOLI AND FENNEL SALAD

May 20, 2019 at 6:01 AM | Posted in Diabetic Gourmet Magazine, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – POTATO, BROCCOLI AND FENNEL SALAD. Idaho Potatoes, Broccoli, Ranch Salad Dressing, and Red Onions are some of the ingredients you’ll need to make this week’s recipe. It’s from the Diabetic Gourmet Magazine website which has a huge selection of Diabetic Friendly recipes to choose from so check it out today! Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

POTATO, BROCCOLI AND FENNEL SALAD

Ingredients

8 large Idaho potatoes (about 4 pounds), well-scrubbed, cut into 3/4-inch chunks
1/2 teaspoon salt
4 cups chopped broccoli (about 1 bunch)
2 cups (16 ounces) favorite ranch salad dressing
3 cups chopped fennel (about one large bulb), with core and tops removed
1 large red onion, quartered and very thinly sliced (about 1 1/2 cups)
1/2 cup diced green olives with pimento (optional)
Salt and pepper to taste
Leaf lettuce, for garnish
Cherry tomatoes or sliced tomatoes, for garnish

Directions

1 – Fill large stockpot half full of water, add salt and bring to boiling over high heat. Add potatoes and bring back to boiling over high heat; reduce heat to medium and boil for three minutes.
2 – Add broccoli to potatoes and bring back to boiling over high heat. Reduce heat to medium again, and cook until desired doneness (1-3 minutes). Potatoes and broccoli should both be firm. Drain well in colander.
3 – Transfer potatoes and broccoli to large mixing bowl, add ranch dressing and let cool. Stir in fennel, onions and olives, if using. Taste and season with salt and pepper, if desired. Serve on bed of leaf lettuce with ripe tomatoes as garnish.

Recipe Yield: Yield: 14 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 280
Fat: 18 grams
Sodium: 480 milligrams
Cholesterol: 10 milligrams
Protein: 4 grams
Carbohydrates: 28 grams
https://diabeticgourmet.com/diabetic-recipes/potato-broccoli-and-fennel-salad

It’s Chili, Chowder, or Stew Saturday – Fiesta Turkey Chili

May 18, 2019 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday Recipe is a Fiesta Turkey Chili. This one is made using JENNIE-O® Ground Turkey Roll along with Onion, Red Pepper, Beans, Corn, Green Chilis, Tomatoes, and Spices. Let the Fiesta Begin! You can find this recipe at the Jennie – O Turkey website. Enjoy and Make 2019 a Healthy One! https://www.jennieo.com/

Fiesta Turkey Chili
This is a Gluten Free Recipe

INGREDIENTS
2 (1-pound) packages JENNIE-O® Ground Turkey Roll
½ cup diced onion
½ cup diced red pepper
¾ cup pinto beans, drained and rinsed
¾ cup black beans, drained and rinsed
1¼ cups corn
2 tablespoons diced green chilis
3 cups tomatoes, diced with juice
2 tablespoons chili powder
1 tablespoon cumin
2 teaspoons garlic
1 cup water

DIRECTIONS
1) Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add onion, red pepper, pinto beans, black beans, corn, green chilis, tomatoes, chili powder, cumin, garlic and water.
2) Bring to boil and decrease heat and simmer 1 hour.
*Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 320
Protein 23g
Carbohydrates 27g
Fiber 6g
Sugars 3g
Fat 15g
Cholesterol 75mg
Sodium 190mg
Saturated Fat 3.5g
https://www.jennieo.com/recipes/988-fiesta-turkey-chili

Diabetic Dish of the Week – Turkey Meatballs with Spaghetti Squash

March 31, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is – Turkey Meatballs with Spaghetti Squash. Made using 93% lean Ground Turkey, Jennie – O Turkey would be a perfect choice! Meatballs and Spaghetti made healthier! The recipe is off the Diabetes Self Management website which has a huge selection of Diabetic Friendly Recipes so check it out today. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Turkey Meatballs with Spaghetti Squash

Ingredients
1/3 cup soft whole wheat bread crumbs (1 slice bread)
1/4 cup grated onion
1 teaspoon garlic powder
2 1/2 tablespoons minced flat leaf parsley
1/2 teaspoon red pepper flakes
1 teaspoon dried thyme
1/2 teaspoon whole fennel seeds
1 pound 93% lean ground turkey
2 egg whites
1 (12- to 16-ounce) spaghetti squash
1 can (about 14 ounces) no-salt-added crushed tomatoes
1/4 cup fat-free reduced-sodium chicken broth
1 teaspoon dried oregano
1 tablespoon minced fresh basil
1/3 cup minced green onions

Directions
1 – Mix bread crumbs, onion, garlic, parsley, red pepper, thyme, and fennel seed in bowl. Mix ground turkey with egg whites in large bowl, and add seasoned crumbs. Knead mixture well. Cover and chill meat 10 minutes. Preheat broiler.

2 – Split squash in half. Remove seeds. Place in glass baking dish, cut side down. Add 3 to 4 tablespoons water. Microwave on HIGH 10 to 12 minutes, or until fork-tender. Set aside to cool.

3 – Form 20 meatballs with chilled turkey. Put meatballs on pan; broil 4 to 5 minutes. Remove pan, turn meatballs, and cook 4 minutes more. Mix tomatoes and broth in 12-inch skillet; simmer over low heat. Add meatballs, oregano, basil, and green onions. Stir and cook until hot, about 10 minutes.

4 – Scrape squash into strands onto serving plate. Top with sauce and meatballs.

Yield: 4 servings.

Serving size: 1/4 cup spaghetti squash with 1/4 cup sauce and 5 meatballs.

Nutrition Facts Per Serving:
Calories: 224 calories, Carbohydrates: 20 g, Protein: 31 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 47 mg, Sodium: 450 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/turkey-meatballs-spaghetti-squash/

Patty Melts with Caramelized Onions

March 29, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I’ve got a 2nd Jennie – O Turkey Sandwich Recipe to pass along to everyone, Patty Melts with Caramelized Onions. A classic made healthier! This one uses the JENNIE-O® Lean Turkey Burger Patties. With toppings of Sweet Onion, Tomato, and Swiss Cheese then served on Sourdough Bread. Patty Melt Heaven! You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Patty Melts with Caramelized Onions
Put a nutritious spin on a diner classic without sacrificing flavor. Each melt is full of the rich, sweet flavor of caramelized onions, hearty Swiss cheese and crunchy, toasty bread. But thanks to JENNIE-O® Lean Turkey Burger Patties, these burgers are high in protein and only 460 calories per serving.

INGREDIENTS
1 tablespoon oil
1 large sweet onion, sliced and separated into rings
1 (16-ounce) packaging JENNIE-O® Lean Turkey Burger Patties
1 tomato, sliced
4 slices Swiss cheese
8 slices sourdough bread, toasted

DIRECTIONS
1) Heat oil in large broiler safe skillet over medium heat. Add onion. Cook 15 to 20 minutes or until onions are golden, glazed and tender, stirring frequently.
2) Cook the patties as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
3) Heat broiler. Top burgers with tomato and cheese slices. Broil 3 to 5 minutes or until cheese is melted and lightly browned. On bottom slice of bread add glazed onions. Top with burgers and bread top.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 460
Protein 34g
Carbohydrates 38g
Fiber 2g
Sugars 3g
Fat 17g
Cholesterol 100mg
Sodium 580mg
Saturated Fat 6g
https://www.jennieo.com/recipes/398-patty-melts-with-caramelized-onions

Wild Idea Buffalo Recipe of the Week – GRILLED BACON, TOMATO, AVOCADO AND CHEESE SANDWICHES

March 13, 2019 at 5:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is a GRILLED BACON, TOMATO, AVOCADO AND CHEESE SANDWICHES. A BLT made even better using Wild Idea Buffalo Bacon! Then you have your other ingredients of Tomatoes, Avocados, Mozzarella, Basil Pesto, and the Bread. Fix plenty of Bacon because you know you’ll sneak a few slices as your cooking it! You can find this recipe or purchase the Wild Idea Buffalo Bacon along with all the other Wild Idea products at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

GRILLED BACON, TOMATO, AVOCADO AND CHEESE SANDWICHES
Sensational flavor in every bite!

Ingredients: (Makes 3 to 4 sandwiches)

1 – 10oz. package Wild Idea Buffalo Bacon
4 – Oroweat, Thin Sandwich Buns (or other bread of choice)
2 – tomatoes, sliced thin and seasoned with salt and pepper
2 – avocados, sliced thin, with a squeeze of lime and seasoned with salt & pepper
4 – ounces mozzarella or provolone cheese
Olive Oil
Basil Pesto

Preparation:

1) In a large, heavy skillet, heat about two tablespoons olive oil, over a medium high, gas grill burner. Add bacon and pan fry until crispy. This process may need to be done in two or more batches based on pan size.
2) Transfer cooked bacon to a paper lined platter and let rest for a minute. Place the bacon on a cutting board and chop coarsely (this makes it easier to eat).
3) Preheat gas grill to medium heat, around 350*.
4) While the grill is heating, generously brush the outside of the sandwich buns with olive oil and place the oiled side on a cookie sheet. Spread the inside of the buns with the basil pesto, and then layer each side with cheese. Divide and place the chopped bacon on one side of the buns and layer the other side with the sliced tomatoes and then the avocado.
5) Place the cookie sheet on the pre-heated grill and close the lid. Grill for about 6 minutes, or until the bottom of the buns are browned and crispy.
6) Remove the cookie sheet from the grill. Place the bacon side on top of the tomato avocado side and gently press together. Cut in half and serve.
So good!
https://wildideabuffalo.com/blogs/recipes/grilled-bacon-tomato-avocado-and-cheese-sandwiches

 

 


Wild Idea Buffalo – UNCURED SMOKED BUFFALO BACON 10 OZ.
Bacon lovers, this is for you! Our Wild Idea Buffalo Bacon is a staff favorite and a customer favorite. It is 100% grass-fed, *nitrite free, and has a hint of sweetness for full bacon flavor. No need to deny your love of bacon any longer with Wild Idea Buffalo Bacon!

10 oz. package.

Ingredients: 100% Grass-fed Buffalo, organic sea salt, maple syrup, brown sugar, veg stable [ celery powder, sea salt, silicon dioxide (anti-caking)]

*All products are made without the use of added nitrites or nitrates, except for those naturally occurring in sea salt and celery powder.
https://wildideabuffalo.com/collections/charcuterie/products/10-oz-uncured-smoked-buffalo-bacon

It’s Chili, Chowder, or Stew Saturday – Oven Baked Beef Stew

March 9, 2019 at 6:02 AM | Posted in CooksRecipes, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Oven Baked Beef Stew. Beef Stew Meat, Onions, Tomatoes, Tapioca, Carrots, Turnips, New Potatoes, and 2 Ears of Corn all make up this week’s recipe of Oven Baked Beef Stew. The recipe is from the CooksRecipes website which has a huge selection of recipes for all tastes, diets, and cuisines. So check it out today. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Oven Baked Beef Stew
No recipe image available.Beef stew simmered long and slow in the oven with new potatoes, carrots, turnips and corn.

Recipe Ingredients:
2 pounds beef stew meat, cut into 1-inch cubes
2 medium onions, diced
4 cloves garlic, finely chopped
2 (16-ounce) cans whole tomatoes, undrained
1/3 cup uncooked quick-cooking tapioca
1 teaspoon dried basil leaves
1 tablespoon cumin seed
1 teaspoon salt and ground pepper to taste
4 medium carrots, cut into 1-inch cubes
1 medium turnip, cut into 1/2-inch strips
8 small new potatoes, cut in half
2 ears corn (frozen or fresh)*, cut into fourths

Cooking Directions:
1 – Mix all ingredients except corn, potatoes, carrots and turnip in Dutch oven, breaking up tomatoes.
2 – Cover and bake at 325°F (160°C) for 2 hours, stirring 2 or 3 times during the first 1 1/2 hours of cooking.
3 – Stir in carrots and turnip.Cover and bake 1 to 1 1/2 hours.
4 – Add potatoes and corn and cook 1 hour or longer or until beef and vegetables are tender.
Makes 8 servings.

*If you are using fresh corn, add about 1/2 hour before serving time.
https://www.cooksrecipes.com/beef/oven-baked-beef-stew-recipe.html

Healthy Vegetable Recipes

March 5, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Vegetable Recipes. Delicious and Healthy Vegetable Recipes with recipes like; Kale and Chicken Caesar Salad with Parmesan Crisps, Roasted Mushroom Medley, and One-Pot Tomato Basil Pasta. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Vegetable Recipes
Find healthy, delicious vegetable recipes, including roasted vegetables, grilled vegetables and stir fried vegetables from the food and nutrition experts at EatingWell.

Kale and Chicken Caesar Salad with Parmesan Crisps
Replacing some of the romaine lettuce with massaged kale gives this classic Caesar salad a nutritional upgrade. The homemade Caesar dressing is rich and so flavorful you’ll swear off bottled varieties. For an extra-delicious topping, bake the Parmesan into tempting cheese crisps called frico……..

Roasted Mushroom Medley
Mushroom lovers, beware! This savory mushroom side dish is hard to resist. Mixing mushroom varieties here is key—try cremini, stemmed shiitake, button, and porcini mushrooms………….

One-Pot Tomato Basil Pasta
This one-pot pasta with tangy tomato-basil sauce is a simple, fast and easy weeknight dinner. All of your ingredients go into one pot, and with a bit of stirring and about 25 minutes of cook time, you’ll have a healthy dinner the whole family will enjoy……….

* Click the link below to get all the Healthy Vegetable Recipes
http://www.eatingwell.com/recipes/18256/ingredients/vegetables/

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