It’s Chili, Chowder, or Stew Saturday - Creamy Yellow Squash Soup

This week’s It’s Chili, Chowder, or Stew Saturday Recipe is a recipe for Creamy Yellow Squash Soup. A delicious and healthy Soup made with; Yellow Squash, Green Bell Pepper, Onion, Reduced-Fat Shredded Sharp Cheddar Cheese, and Spices. Warm up these cold Winter Days with this week's recipe! It comes from another one of my favorite sites, the Diabetes Self Management website. At the site you'll find a fantastic selection of Diabetic Friendly Recipes, tips on managing your Diabetes, Diabetic News, and more! So check it out today. Enjoy and Make 2019 a Healthy One!  https://www.diabetesselfmanagement.com/

Creamy Yellow Squash Soup

Ingredients
Nonstick cooking spray

1 pound yellow squash, cut into 1/4-inch slices
1 medium green bell pepper, chopped
1 medium onion, chopped
1/4 teaspoon dried thyme
1 teaspoon ground cumin, divided
1 3/4 cups reduced-sodium, 99% fat-free chicken broth
1 cup fat-free buttermilk
1 tablespoon diet margarine
1/4 teaspoon black pepper
2 ounces reduced-fat sharp Cheddar cheese, shredded

Directions
1 - Heat Dutch oven over medium heat until hot. Lightly coat with cooking spray. Add squash, bell pepper, and onion. Spray vegetables with cooking spray. Cook and stir 6 minutes or until onion begins to brown.

2 -= Add thyme, 1/2 teaspoon cumin, and broth. Bring to a boil over high heat. Reduce heat to a simmer. Cover. Cook 20 minutes.

3 - Working in 1-cup batches, place mixture in blender or food processor. Cover. Purée. Repeat with remaining ingredients. Return soup to Dutch oven over medium heat. Add buttermilk, margarine, remaining 1/2 teaspoon cumin and pepper. Cook until heated through. Serve topped with cheese.

Yield: 4 servings. Serving size: 1 cup soup plus 2 tablespoons cheese.

Nutrition Facts Per Serving:

Calories: 113 calories, Carbohydrates: 12 g, Protein: 8 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 11 mg, Sodium: 401 mg, Fiber: 2 g

https://www.diabetesselfmanagement.com/recipes/soups-stews/creamy-yellow-squash-soup/

Jennie - O Turkey Recipe of the Week - Italian Turkey Minestrone Soup

This week’s Jennie - O Turkey Recipe of the Week is Italian Turkey Minestrone Soup. Let the Comfort Food Soup begin, Italian Turkey Minestrone Soup! Using JENNIE-O® Extra Lean Ground Turkey Breast along with Onion, Yellow Squash, Zucchini, Green Bell Peppers, Carrots, Pinto Beans, Kidney Beans, and Seasoning! You can find this week’s recipe on the Jennie – O Turkey website. So Enjoy and Make the SWITCH IN 2019! https://www.jennieo.com/

Italian Turkey Minestrone Soup
Sometimes only a classic Italian soup will do — and this one does wonders. Heat up lean turkey breast, simmer with a delightful blend of veggies, then let the slow-cooker take over.

INGREDIENTS

1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
½ cup diced onion
1 cup diced yellow squash
1 cup diced zucchini
1 medium green bell pepper, diced
1 cup shredded carrots
6 cups water
2 tablespoons HERB-OX® Beef Bouillon Granules
1 tablespoon dried Italian seasoning
1 (15-ounce) can pinto beans, drained and rinsed
1 (15-ounce) can kidney beans, rinsed and drained

DIRECTIONS
1) In large skillet, cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) Add onion, squash, zucchini, bell pepper and carrots; cook 5 minutes or until onions are tender.
3) Place the turkey and vegetables in slow cooker. Add water, bouillon granules, Italian seasoning and beans. Cover and heat on low heat setting 4 hours
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING

Calories 230
Protein 26g
Carbohydrates 26g
Fiber 8g
Sugars 4g
Fat 2g
Cholesterol 35mg
Sodium 510mg
Saturated Fat 0.5g
https://www.jennieo.com/recipes/297-italian-turkey-minestrone-soup