“Meatless Monday” Recipe of the Week – Easy Corn Chilaquiles
January 18, 2021 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a commentTags: baking, Cooking, CooksRecipes, Easy Corn Chilaquiles, Food, Jalapenos, Meatless Monday, Ortega Diced Green Chiles, recipes, Shredded Cheddar Cheese, Shredded Monterey Jack Cheese, Tortilla Chips, Vegetarian, Whole Kernel Corn
This week’s “Meatless Monday” Recipe of the Week is Easy Corn Chilaquiles. To make this week’s recipe you’ll be needing ORTEGA Salsa – Homestyle Recipe, Frozen Whole Kernel Corn, ORTEGA Diced Green Chiles, Jalapeños, Tortilla Chips, Shredded Monterey Jack Cheese, and Shredded Cheddar Cheese. 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 your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html
Easy Corn Chilaquiles
Easy Corn ChilaquilesChilaquiles were created by thrifty cooks looking for a creative way to use leftovers. Although chilaquiles was once referred to as a ‘poor man’s dish,’ today it is eagerly enjoyed by everyone. This cheesy tortilla casserole can be served for brunch with eggs and refried beans.
Recipe Ingredients:
2 (16-ounce) jars ORTEGA Salsa – Homestyle Recipe
1 cup whole-kernel frozen corn
1 (7-ounce) can ORTEGA Diced Green Chiles
1 tablespoon or more diced jalapeños (optional)
3 cups coarsely crushed tortilla chips – divided use
3 cups shredded Monterey Jack cheese – divided use
1/2 cup shredded cheddar cheese
Cooking Directions:
1 – Preheat oven to 375°F (190°C). Lightly grease 2-quart casserole.
2 – Combine salsa, corn, chiles and jalapeños in medium bowl. Layer 1 cup chips, 1 1/2 cups salsa mixture and 1 cup Monterey Jack cheese in bottom of prepared casserole. Repeat layers 2 more times ending with cheese.
3 – Bake for 40 to 45 minutes or until bubbly and cheese is melted; top with cheddar cheese. Bake for an additional 5 to 10 minutes or until cheese is melted. Cool on wire rack for 5 to 10 minutes. Top with green onions and sour cream, if desired.
Makes 6 servings.
https://www.cooksrecipes.com/mless/easy_corn_chilaquiles_recipe.html
Diabetic Side Dish of the Week – Coleslaw With Snow Peas and Corn
January 10, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a commentTags: Celery Seed, Cider Vinegar, Coleslaw Mix, Coleslaw With Snow Peas and Corn, Cooking, Diabetes, Diabetes Self Management, Diabetic Side Dish of the Week, Fat Free Sour Cream, Food, Low Fat Mayonnaise, Nonfat Buttermilk, recipes, Snow Peas, Sugar, Whole Kernel Corn
This week’s Diabetic Side Dish of the Week is Coleslaw With Snow Peas and Corn. To make this week’s recipe you’ll be needing Coleslaw Mix, Snow Peas, Whole Kernel Corn, Low Fat Mayonnaise, Fat Free Sour Cream, Nonfat Buttermilk, Cider Vinegar, Sugar, and Celery Seed. There’s 85 calories and 15 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/
Coleslaw With Snow Peas and Corn
Lighten up your meal with this refreshing recipe for coleslaw. The perfect addition to any outdoor get-together, this dish is as easy to make as it is delicious. Just mix up a few simple ingredients,
and you have the perfect side to accompany any barbecue feast!
Ingredients
4 cups (about 8 ounces) coleslaw mix
1/2 cup trimmed vertically sliced snow peas
1/2 cup whole kernel corn (frozen or fresh)
1/4 cup low-fat mayonnaise
1/4 cup fat-free sour cream
1/4 cup nonfat buttermilk
1 tablespoon cider vinegar
2 teaspoons sugar
1/4 teaspoon celery seed
Directions
Yield: 4 servings
Serving size: 3/4 cup
1 – Combine coleslaw, snow peas and corn in large bowl.
2 – Meanwhile, whisk mayonnaise, sour cream, buttermilk, vinegar, sugar, and celery seed in medium bowl. Add to coleslaw mixture and mix to combine.
Nutrition Information:
Calories: 85 calories, Carbohydrates: 17 g, Protein: 3 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 3 mg, Sodium: 175 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/coleslaw-snow-peas-corn/
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Inside every issue you’ll find…
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It’s Chili, Chowder, or Stew Saturday – Jalapeño Sweet Potato and Chicken Chowder
June 27, 2020 at 6:02 AM | Posted in CooksRecipes, It's Chili Soups or Stews Saturday | 1 CommentTags: 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. 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 your recipe needs! Enjoy and Eat Healthy in 2020! 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 – Jalapeño Sweet Potato and Chicken Chowder
October 26, 2019 at 6:02 AM | Posted in CooksRecipes, It's Chili Soups or Stews Saturday | 2 CommentsTags: 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 commentTags: 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 commentTags: 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
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