It’s Chili, Chowder, or Stew Saturday – New England Clam Chowder

This week's It’s Chili, Chowder, or Stew Saturday recipe is a New England Clam Chowder. This version is only 204 calories and 29 carbs per serving. It's from the Diabetes Self Management website which has a huge selection of Diabetic Friendly Recipes, Diabetes News, and Diabetes Self Management. So check the site out today! Enjoy and Eat Healthy in 2018!  https://www.diabetesselfmanagement.com/

 New England Clam Chowder

Ingredients
1 can (5 ounces) whole baby clams, undrained
1 baking potato, peeled and coarsely chopped
1/4 cup finely chopped onion
2/3 cup evaporated skimmed milk
1/4 teaspoon white pepper
1/4 teaspoon dried thyme
1 tablespoon reduced-fat margarine

Directions
1 - Drain clams, reserving juice. Add enough water to reserved juice to measure 2/3 cup. Combine clam juice mixture, potato, and onion in large saucepan. Bring to a boil over high heat; reduce heat and simmer 8 minutes or until potato is tender.

2 - Add milk, pepper, and thyme to saucepan. Increase heat to medium-high. Cook and stir 2 minutes. Add margarine. Cook 5 minutes or until soup thickens, stirring occasionally.

3 - Add clams; cook and stir 5 minutes or until clams are firm.

Yield: 2 servings. Serving size: 1 bowl chowder (1/2 of total recipe).

Nutrition Facts Per Serving:

Calories: 204 calories, Carbohydrates: 30 g, Protein: 14 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 47 mg, Sodium: 205 mg, Fiber: 1 g

Exchanges per serving: 1 Bread/Starch, 1 Meat, 1 Milk.
https://www.diabetesselfmanagement.com/recipes/soups-stews/new-england-clam-chowder/

Pressure Cooker Buffalo Turkey Stuffed Potatoes

Here's another Jennie - O Turkey Recipe I'm passing along, Pressure Cooker Buffalo Turkey Stuffed Potatoes. You'll be using the JENNIE-O® Turkey Breast Tenderloin to make this recipe. You'll also need; Baking Potatoes, Buffalo Sauce, BBQ Sauce, Low Sodium Chicken Broth, Cheddar Cheese, and Bleu Cheese. A comfort food recipe for sure! You can find this recipe at the Jennie - O Turkey website. Enjoy and Make the SWITCH in 2018!  https://www.jennieo.com/

Pressure Cooker Buffalo Turkey Stuffed Potatoes
This is a gluten free recipe.

Buffalo love roaming the plains, but there's nothing plain about these Buffalo Turkey Stuffed Potatoes! They take comfort food out of its comfort zone for a flavorful hit at the picnic.

INGREDIENTS

4 medium baking potatoes
⅓ cup buffalo sauce
⅓ cup barbeque sauce
¼ cup low-sodium chicken broth
1 (24-ounce) package JENNIE-O® Turkey Breast Tenderloin, sliced, ½-inch thick
½ cup shredded Cheddar cheese
¼ cup bleu cheese crumbles

DIRECTIONS
1) Wash potatoes and pierce with a fork on all sides. Place in pressure cooker and manually cook 10 minutes. Let stand 10 minutes and release pressure. Remove potatoes and keep warm. Turn cooker off.
2) Add buffalo sauce, barbeque sauce and broth. Place turkey pieces in buffalo sauce mixture. Secure lid and steam 10 minutes. Let stand 10 minutes and release steam. Shred turkey with 2 forks.
3) Cut potatoes in half lengthwise, fluff potato flesh with a fork. Spoon turkey mixture over potatoes and top with Cheddar cheese and bleu cheese crumbles.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 230
Protein 25g
Carbohydrates 22g
Fiber 2g
Sugars 3g
Fat 5g
Cholesterol 50mg
Sodium 440mg
Saturated Fat 2.5g
https://www.jennieo.com/recipes/1231-pressure-cooker-buffalo-turkey-stuffed-potatoes