Healthy Fall Recipes

From the Diabetic Living Online website its - Healthy Fall Recipes. Fantastic recipes for soups, chili, and casseroles, find these and more all at the Diabetic Living Online website. Enjoy and Eat Healthy!  http://www.diabeticlivingonline.com/


Healthy Fall Recipes

Football and cool weather aren't the only signs that fall has finally arrived. Grab a plate and dig in to one of these recipes that bring out the best fall flavors. Find new ideas on how to add pumpkin, hearty soup, chunky chili, comforting casseroles, and something to satisfy your sweet tooth -- yep, we've got it all!


Pumpkin, Bean, and Chicken Enchiladas
These fall-inspired enchiladas are fresh and filling and only about 350 calories for two. Not to mention appetizing enough to make the cover of the Fall issue of Diabetic Living magazine....


Pumpkin Mashed Potatoes
Give your Thanksgiving table some unexpected elegance. Guests will rave about the extra effort put into the simple pumpkin serving bowls and the luscious potato filling.......


Red Beans and Rice with Chicken
Save time by using one of the precooked cups of Minute Ready to Serve! Brown Rice and a can of Eden Organic No Salt Added Red Beans -- dinner will be ready in 20 minutes! Both products are great gluten-free options........



* Click the link below to get all the Healthy Fall Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/popular/healthy-fall-recipes

Saturday's Chili - Chunky Chili

This week's Saturday's Chili is a Chunky Chili. It's from the PBS website. One of my favorite recipe sites!    http://www.pbs.org/food/recipes/


Chunky Chili

Chili varies from region to region and cook to cook, with some versions using lamb and others foregoing red beans. This classic dish employs sweet Italian sausage and chunks of sirloin, for especially flavorful results.


Prep time: 30 Minutes
Total time: 2 Hours, 30 Minutes

Yield: Serves 8

Ingredients
2 lbs. sirloin steak cut into ½-inch cubes
12 ounces sweet Italian sausage casings removed
1 onion coarsely chopped
1 to 2 jalapeño chiles (ribs and seeds removed for less heat if desired), diced
Coarse salt and freshly ground pepper
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 can (28 ounces) whole peeled tomatoes
1 tablespoon yellow cornmeal
1 whole cinnamon stick
3 dried bay leaves
1 can (15 ounces) kidney beans drained and rinsed
Toppings such as shredded Monterey Jack cheese, pickled jalapeño chiles, sliced red onion, sour cream, fresh cilantro leaves, or hot sauce, for serving (optional)


Directions
1 - Heat a Dutch oven (a heavy 5-quart pot with a tight-fitting lid) over high heat until a drop of water sizzles upon contact. In three batches, cook sirloin until no longer pink; remove each batch with a slotted spoon. Set aside.
2 - Add sausage, breaking it up into small pieces; add onion and jalapeños. Season with salt and pepper. Cook, stirring frequently, until sausage and onion are browned, about 5 minutes.
3 - Return sirloin to pot. Stir in chili powder, cumin, oregano, tomatoes (with juice), cornmeal, cinnamon, bay leaves, and 2 cups water. Bring to a boil; reduce to a simmer. Cover; cook until sirloin easily breaks apart with a spoon, about 2 hours.
4 - Stir in beans; cook until heated through, about 5 minutes. Discard cinnamon and bay leaves. Serve, or let cool completely before freezing in airtight containers.
5 - Per serving: (without optional topppings) 435 calories; 24.8 grams fat; 33.4 grams protein; 18.6 grams carbohydrates; 4.6 grams fiber
6 - Note: Before reheating the chili (on the stove, in the microwave, or in a 325° oven), thaw it overnight in the refrigerator, or defrost it in the microwave.

http://www.pbs.org/food/recipes/chunky-chili/