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It’s Chili, Chowder, or Stew Saturday – Jalapeño Sweet Potato and Chicken Chowder

October 26, 2019 at 6:02 AM | Posted in CooksRecipes, It's Chili Soups or Stews Saturday | 2 Comments
Tags: Baking, Chicken, Chowder, Cooking, CooksRecipes, Food, Green Onions, Heavy Cream, It's Chili Soups or Stews Saturday, Jalapeño Sweet Potato and Chicken Chowder, Jalapenos, Onion, recipes, Sweet Potatoes, Vegetable Broth, Whole Kernel Corn

This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Jalapeño Sweet Potato and Chicken Chowder. To make this delicious Chowder you’ll need Sweet Potatoes, Onion, Vegetable Broth, Chicken, Whole Kernel Corn, Jalapeños, Heavy Cream, Green Onions, and Seasonings. Warm up these cool Fall nights with this week’s recipe! It’s from the CooksRecipes website where you’ll find an endless selection of delicious recipes, so check it out today1 Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Jalapeño Sweet Potato and Chicken Chowder

Recipe Ingredients:
2 large sweet potatoes
2 tablespoons butter or vegetable oil
1 small onion, 1/4-inch diced
Up to 1 quart vegetable broth, chicken stock or water
2 cups cooked chicken, cubed
1 1/2 cups whole kernel corn (fresh or frozen)
2 teaspoons jalapeños, minced (or more to taste)
1/2 cup heavy cream
1 teaspoon salt
Chopped green onions for garnish

Cooking Directions:
1 – Bake sweet potatoes at 350°F (175°C) until softened. Scoop out flesh; discard skin. Purée (or mash) sweet potatoes.
2 – In a soup pot, sauté onion in butter until softened. Add puréed sweet potato and desired amount of chicken stock. Bring to a boil, reducing liquid slightly.
3 – Add chicken, corn, jalapeños, heavy cream and salt. Simmer soup for 10 minutes.
4 – Serve garnished with chopped green onions.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 361; Total Fat: 16g; Total Carbs: 35g; Fiber: 4g; Protein: 20g.
https://www.cooksrecipes.com/soup/jalapeno_sweet_potato_chicken_chowder_recipe.html

It’s Chili, Chowder, or Stew Saturday – Corn-Sausage Chowder

August 17, 2019 at 6:02 AM | Posted in CooksRecipes, It's Chili Soups or Stews Saturday | Leave a comment
Tags: Cooking, CooksRecipes, Corn-Sausage Chowder, Cream Style Corn, Dried Marjoram, Evaporated milk, Food, Freshly Ground Pepper, It's Chili Soups or Stews Saturday, Onion, Pork Sausage, Potatoes, recipes, Salt, Whole Kernel Corn

This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Corn-Sausage Chowder. It’s a Comfort Food Corn-Sausage Chowder, with plenty of Meat and Potatoes! You’ll need Pork Sausage, Onion, Potatoes, Salt, Dried Marjoram, Freshly Ground Pepper, can Cream-Style Corn, can Whole-Kernel Corn, and can Evaporated Milk.Get that Chowder started! You can find this recipe along with all the other Delicious and Healthy Recipes at the CooksRecipes website. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Corn-Sausage Chowder
With plenty of meat and potatoes, this delicious down-home soup makes a satisfying meal in a bowl.

Recipe Ingredients:
1 pound bulk pork sausage
1 cup coarsely chopped onion
4 cups peeled potatoes cut in 1/2-inch cubes
2 cups water
1 teaspoon salt
1/2 teaspoon dried marjoram, crushed
1/8 teaspoon freshly ground pepper
1 (17-ounce) can cream-style corn
1 (17-ounce) can whole-kernel corn, drained
1 (12-ounce) can evaporated milk

Cooking Directions:
1 – In a Dutch oven or kettle, cook the pork sausage and onion until the sausage is brown and the onion is tender. Drain mixture on paper towels.
2 – Return sausage mixture to Dutch oven. Stir in potatoes, water, salt, marjoram, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until potato is just tender.
3 – Add the cream-style corn, whole-kernel corn, and the evaporated milk. Heat through.
Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): calories: 529, total fat: 27g, saturated fat: 12g, cholesterol: 60mg, sodium: 1038mg, carbohydrate: 51g, fiber: 5g, protein: 18g, vitamin A: 7%, vitamin C: 42%, calcium: 18%, iron: 12%.
https://www.cooksrecipes.com/soup/corn-sausage_chowder_recipe.html

Jennie – O Turkey Recipe of the Week – Turkey Stuffed Peppers

October 26, 2018 at 5:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
Tags: Baking, Brown Rice, Cooking, Food, Jennie - O Extra Lean Ground Turkey Breast, Jennie - O Turkey Recipe of the Week, Peppers, recipes, Spices, Switch, Turkey Stuffed Peppers, Whole Kernel Corn

This week’s Jennie – O Turkey Recipe of the Week is – Turkey Stuffed Peppers. Made using JENNIE-O® Extra Lean Ground Turkey Breast, one of my favorites! You’ll also need Red, Yellow, or Green Peppers and Brown Rice, Whole Kernel Corn, Spices, and Cheddar Cheese. You can find this recipe at the Jennie – O Turkey website alone with all the other delicious and healthy recipes. Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/

Turkey Stuffed Peppers
This protein-rich meal is one of our most popular recipes, featuring hearty bell peppers stuffed with ground turkey, rice and corn. Add this flavorful Mexican meal to your weekly menu.

INGREDIENTS
4 large red, yellow or green peppers
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
½ cup chopped onion
1 (15-ounce) can tomato sauce
1 cup brown rice, cooked
1 cup whole kernel corn
1 tablespoon chili powder
1 teaspoon garlic salt
hot pepper sauce, if desired
½ cup shredded Cheddar cheese

DIRECTIONS
1) Heat oven to 350°F. Cut peppers in half lengthwise; remove seeds. In large saucepan, add enough water to cover peppers. Boil, covered, 3 minutes. Drain and rinse under cold water. Place peppers, cut-side up, in 13x9x2-inch baking dish.
2) Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Stir in onion, tomato sauce, rice, corn, chili powder, garlic salt and hot pepper sauce, if desired.
3) Generously stuff each pepper half with turkey mixture. Cover with foil and bake 25 minutes. Uncover and sprinkle cheese on each pepper. Bake 5 minutes or until cheese is melted.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 490
Protein 38g
Carbohydrates 65g
Fiber 9g
Sugars 14g
Fat 9g
Cholesterol 70mg
Sodium 570mg
Saturated Fat 4g
https://www.jennieo.com/recipes/51-turkey-stuffed-peppers