"Meatless Monday" Recipe of the Week - POTATO, BROCCOLI AND FENNEL SALAD

This week's "Meatless Monday" Recipe of the Week is - POTATO, BROCCOLI AND FENNEL SALAD. Idaho Potatoes, Broccoli, Ranch Salad Dressing,  and Red Onions are some of the ingredients you'll need to make this week's recipe. It's from the Diabetic Gourmet Magazine website which has a huge selection of Diabetic Friendly recipes to choose from so check it out today! Enjoy and Make 2019 a Healthy One!  https://diabeticgourmet.com/

 POTATO, BROCCOLI AND FENNEL SALAD

Ingredients

8 large Idaho potatoes (about 4 pounds), well-scrubbed, cut into 3/4-inch chunks
1/2 teaspoon salt
4 cups chopped broccoli (about 1 bunch)
2 cups (16 ounces) favorite ranch salad dressing
3 cups chopped fennel (about one large bulb), with core and tops removed
1 large red onion, quartered and very thinly sliced (about 1 1/2 cups)
1/2 cup diced green olives with pimento (optional)
Salt and pepper to taste
Leaf lettuce, for garnish
Cherry tomatoes or sliced tomatoes, for garnish

Directions

1 - Fill large stockpot half full of water, add salt and bring to boiling over high heat. Add potatoes and bring back to boiling over high heat; reduce heat to medium and boil for three minutes.
2 - Add broccoli to potatoes and bring back to boiling over high heat. Reduce heat to medium again, and cook until desired doneness (1-3 minutes). Potatoes and broccoli should both be firm. Drain well in colander.
3 - Transfer potatoes and broccoli to large mixing bowl, add ranch dressing and let cool. Stir in fennel, onions and olives, if using. Taste and season with salt and pepper, if desired. Serve on bed of leaf lettuce with ripe tomatoes as garnish.

Recipe Yield: Yield: 14 servings

NUTRITIONAL INFORMATION PER SERVING:

Calories: 280
Fat: 18 grams
Sodium: 480 milligrams
Cholesterol: 10 milligrams
Protein: 4 grams
Carbohydrates: 28 grams
https://diabeticgourmet.com/diabetic-recipes/potato-broccoli-and-fennel-salad

Wild Idea Buffalo Recipe of the Week – BUFFALO and BROCCOLI STIR-FRY

This week’s Wild Idea Buffalo Recipe of the Week – BUFFALO and BROCCOLI STIR-FRY. Made using Wild Idea Ground Buffalo along with Spring Onions, Broccoli, Sesame Oil, Asian Fish Sauce, and seasoning. You can find this recipe at the Wild Idea Buffalo website where you can also purchase the Wild Idea Ground Buffalo or any of the Wild Idea Buffalo Products. Enjoy and Eat Healthy in 2018! https://wildideabuffalo.com/

BUFFALO and BROCCOLI STIR-FRY
Super quick, super easy, super delicious!

Ingredients:

1 – pound Wild Idea Ground Buffalo
3 – spring onions, bulbs halved and sliced, greens sliced
1 – large head broccoli, flowers with tender part of stem
2 – tablespoon sesame oil + more if needed
2 – tablespoon Asian fish sauce
1/4 – cup rice vinegar
3/4 – cup organic chicken broth or water
2 – tablespoons soy sauce
2 – teaspoons sriracha sauce
1 – tablespoon cornstarch
2 – tablespoons brown sugar
1 – tablespoon fresh grated ginger
4 – garlic cloves, chopped
1 – teaspoon black pepper
salt to taste
Optional: chili flake, chopped peanuts, chopped cilantro

Preparation:

1 – Mix together the Asian fish sauce, vinegar, broth, soy sauce, srirachia, cornstarch, brown sugar, ginger, garlic and black pepper. Set aside.
2 – In a heavy bottom large skillet or wok over medium high heat, heat the oil.

3 – Crumble in the ground buffalo and break up further with a spatula as it cooks.
4 – When lightly browned add the sliced onion bulbs and continue to stir-fry until the meat is nicely browned. Add more sesame oil if needed.
5 – Add the sauce mixture and stir to incorporate.
6 – Nestle in the broccoli and cover the pan. Reduce heat to medium and cook for seven minutes or until broccoli is el dente.
7 – Sprinkle in amount desired of the sliced green of the onions, reserving any remaining to pass with dish.
8 – Season with salt to taste and add red pepper flake or serve on the side.
9 – Serve over rice and garnish as desired.

https://wildideabuffalo.com/blogs/recipes/ground-buffalo-broccoli-stir-fry


Wild Idea Buffalo – 1 LB. PREMIUM GROUND BUFFALO

Wild Idea Ground Buffalo is a “must have” for countless healthy, meaty meals. We grind our finest roasts and steaks to bring you the most delicious ground buffalo on the planet. User friendly and very versatile, our 100% grass-fed, ground buffalo meat is packed with protein and minaturally low in fat and calories. Did we mention it’s delicious? Average 95% lean.
https://wildideabuffalo.com/collections/premium-ground-bison-burgers/products/1-lb-ground-buffalo

"Meatless Monday" Recipe of the Week - Bow Ties and Broccoli Mushroom Alfredo

This week's "Meatless Monday" Recipe of the Week is - Bow Ties and Broccoli Mushroom Alfredo. Bow Tie Pasta, Broccoli, Mushrooms, Parmesan Cheese all topped with Alfredo Sauce and baked to perfection! The recipe is from one of my favorite recipe sites, the CooksRecipes website (https://www.cooksrecipes.com/index.html) The Cooks site has a huge selection of recipes that will please all tastes, diets, and cuisines so check it out today. Enjoy and Make 2019 a Healthy One!

Bow Ties and Broccoli Mushroom Alfredo
Serve this pasta dish with fresh fruit and warm foccacia bread for a delicious meatless meal.

Recipe Ingredients:
2 (10-ounce) containers refrigerated mushroom Alfredo sauce
2 (6-ounce) cups dry bow tie pasta, cooked according to package directions, drained
2 tablespoons vegetable oil
2 cups frozen broccoli florets, defrosted
1 cup sliced fresh mushrooms
2 tablespoons freshly grated Parmesan cheese

Cooking Directions:
1 - Preheat oven to 350°F (175°C). Lightly grease 2-quart baking dish.
2 - Heat oil in medium skillet; add mushrooms. Cook until liquid from mushrooms has evaporated. Combine pasta, sauce, broccoli and mushrooms. Place into prepared baking dish; cover.
3 - Bake for 20 minutes. Uncover; sprinkle with cheese. Bake for an additional 10 minutes.
Makes 4 servings.
https://www.cooksrecipes.com/mless/bow_ties_and_broccoli_mushroom_alfredo_recipe.html

It’s Chili, Chowder, or Stew Saturday Recipe - Broccoli and Potato Chowder

This week's It’s Chili, Chowder, or Stew Saturday is a recipe for Broccoli and Potato Chowder. Made using Leeks, Potatoes, Corn, Green Chilies, Broccoli, and Spices. It's only 280 calories per serving. It's off the Diabetes Self Management website which has a huge selection of Diabetic Friendly Recipes. Enjoy and Make 2019 a Healthy One!  https://www.diabetesselfmanagement.com/

Broccoli and Potato Chowder

Ingredients

1 can (about 14 ounces) fat-free reduced-sodium chicken broth
1 cup sliced leeks
1/2 cup cubed peeled potato
1/3 cup fresh or frozen corn
1 can (about 4 ounces) diced mild green chiles
3/4 teaspoon paprika
1 1/2 cups broccoli florets
3/4 cup evaporated skimmed milk
2 tablespoons all-purpose flour
Jalapeño pepper sauce (optional)

Directions
1 - In medium saucepan combine broth, leeks, potato, corn, chiles, and paprika. Bring to a boil. Reduce heat and simmer, covered, 10 to 15 minutes or until vegetables are tender. Add broccoli; simmer 3 minutes.

2 - Whisk milk into flour. Stir into vegetable mixture. Cook, stirring constantly, until soup comes to a boil and thickens slightly. Season to taste with pepper sauce, if desired.

Yield: 2 servings. Serving size: 2 cups chowder.

Nutrition Facts Per Serving:

Calories: 280 calories, Carbohydrates: 51 g, Protein: 19 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 3 mg, Sodium: 311 mg, Fiber: 5 g

https://www.diabetesselfmanagement.com/recipes/soups-stews/broccoli-potato-chowder/

Diabetic Low-Carb Vegetarian Recipes

From the EatingWell website and Magazine its Diabetic Low-Carb Vegetarian Recipes. Healthy and Delicious Diabetic Low-Carb Vegetarian Recipes like; Marinated White Beans, Vegan French-Fried Onions, and Lemon-Dill Cauliflower and Broccoli. Find these Diabetic Friendly Recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2018!  http://www.eatingwell.com/

Diabetic Low-Carb Vegetarian Recipes

Find healthy, diabetes-friendly, low-carb vegetarian recipes, from the food and nutrition experts at EatingWell.


Marinated White Beans
Need a quick appetizer but don't want to make a trip to the store? Look no further than that can of white beans in your pantry. Warmed with olive oil and spices, they're an elegant yet incredibly easy treat........


Vegan French-Fried Onions
Oven-frying lightly battered onion slices produces the kind of crispy onions rings we all love, but with less fat and fewer calories. Plus, we use almond milk to make this crispy onion topping dairy-free and vegan—perfect for topping a vegan green bean casserole!.....,,


Lemon-Dill Cauliflower and Broccoli
This lemony side dish of steamed cauliflower and broccoli florets goes perfectly with poultry or fish..........



* Click the link below to get all the Diabetic Low-Carb Vegetarian Recipes
http://www.eatingwell.com/recipes/23098/health-condition/diabetic/vegetarian/low-carb-vegetarian/?page=2

Soup Special of the Week - Broccoli Chicken Soup

This week's Soup Special of the Week is a Broccoli Chicken Soup. Chicken, Broccoli, and Noodle Soup topped with a Poached Egg and Parmesan Cheese. Comfort Food at it's best! The recipe is from the CooksRecipes website, one of my favorite sites! Check it out today. Enjoy and Eat Healthy in 2018!  https://www.cooksrecipes.com/index.html


Broccoli Chicken Soup
This simple, yet hearty chicken, broccoli and noodle soup is served topped with a poached egg and garnished with freshly grated Parmesan cheese.

Recipe Ingredients:
1 (10.75-ounce) can condensed chicken broth

2 cups water
1 (10-ounce) package frozen chopped broccoli
1/2 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1 cup (2 ounces) dry fine noodles
1 (5-ounce) can chunk chicken, flaked
4 large eggs
1/4 cup freshly grated Parmesan cheese

Cooking Directions:
1 - In medium saucepan, combine broth, water, broccoli, and seasonings. Bring to boiling over high heat. Stir in noodles. Reduce heat to medium and cook, stirring occasionally, until noodles are tender, 10 to 12 minutes. Stir in chicken. Keep hot over low heat.
2 - In large saucepan, bring 3-inches of water to boiling. Break eggs into small bowl. Reduce heat to simmering. Hold bowl close to water's surface and let eggs slide separately into water. Cook until whites are set and yolks begin to thicken but are not hard, 3 to 5 minutes.
3 - Pour 1 cup of the soup into each of 4 bowls. Lift eggs with slotted spoon and gently lower onto soup. Sprinkle each with 1 tablespoon of the cheese.
Makes 4 servings.
https://www.cooksrecipes.com/soup/broccoli_chicken_soup_recipe.html

Kitchen Hint of the Day!

Broccoli...........


When buying broccoli avoid broccoli that the florets have yellow patches and where the stem ends are dried or cracked.

"Meatless Monday" Recipe of the Week - Veggie Pot Pie

This week's "Meatless Monday' Recipe of the Week is - Veggie Pot Pie. Made using a Whole Grain Crust with ingredients including Potatoes, Carrots, Broccoli, and more! Vegetarian  Comfort Food at its best. It's off the CooksRecipes website which has a huge selection of recipes for all tastes, diets, and cuisines. Check it out today. So Enjoy and Eat Healthy in 2018!  https://www.cooksrecipes.com/index.html

Veggie Pot Pie
Using a prepared whole-grain crust makes it easy to enjoy this comforting classic. A one-wedge serving of this wonderful pie may not satisfy larger appetites, so double the recipe to ensure enough helpings at a holiday meal.

Recipe Ingredients:
4 medium potatoes
1 tablespoon plus 1 teaspoon light olive oil

1 medium onion, quartered and thinly sliced
1 medium carrot, thinly sliced
1 cup finely chopped broccoli
2 tablespoons unbleached white flour
1/2 cup low-fat milk, rice milk, or soy milk
2 tablespoons minced fresh parsley (optional)
Salt and freshly ground pepper to taste
9-inch prepared good-quality pie crust, preferably whole grain
1/2 cup whole grain bread crumbs

Cooking Directions:
1 - Cook or microwave the potatoes in their skins until done. When cool enough to handle, peel them. Dice two of them and mash the other two. Set aside until needed.
2 - Preheat the oven to 350°F (175°C).
3 - Heat 1 tablespoon of the oil in a large skillet. Add the onion and carrot and sauté over medium heat until both are golden.
4 - Add the broccoli along with a small amount of water. Cover and cook until the broccoli is tender but not overdone, about 3 to 4 minutes.
5 - Sprinkle the flour into the skillet, then pour in the milk, stirring constantly. Cook for a minute or two, until the liquid thickens a bit, then stir in both the diced and mashed potatoes. Heat through gently. Stir in the optional parsley and season with salt and ground black pepper. Pour the mixture into the pie crust and pat in.
6 - Place the bread crumbs in a small mixing bowl. Drizzle in the remaining teaspoon of oil and stir until the crumbs are evenly moistened. Sprinkle them evenly over the pie. Bake for 35 to 40 minutes, or until the crust is golden. After removing from the oven, let the pie stand for 10 minutes or so, then cut into wedges and serve.
Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): Calories: 301; Total fat: 14 g; Protein: 6 g; Carbohydrates: 40 g; Cholesterol: 1 g; Sodium: 226 mg.

https://www.cooksrecipes.com/mless/veggie_pot_pie_recipe.html

Wild Idea Buffalo Recipe of the Week - BUFFALO and BROCCOLI STIR-FRY

This week's Wild Idea Buffalo Recipe of the Week - BUFFALO and BROCCOLI STIR-FRY. Made using Wild Idea Ground Buffalo along with Spring Onions, Broccoli, Sesame Oil, Asian Fish Sauce, and seasoning. You can find this recipe at the Wild Idea Buffalo website where you can also purchase the Wild Idea Ground Buffalo or any of the Wild Idea Buffalo Products. Enjoy and Eat Healthy in 2018!  https://wildideabuffalo.com/

BUFFALO and BROCCOLI STIR-FRY 
Super quick, super easy, super delicious!

Ingredients:
1 - pound Wild Idea Ground Buffalo

3 - spring onions, bulbs halved and sliced, greens sliced
1 - large head broccoli, flowers with tender part of stem
2 - tablespoon sesame oil + more if needed
2 - tablespoon Asian fish sauce
1/4 - cup rice vinegar
3/4 - cup organic chicken broth or water
2 - tablespoons soy sauce
2 - teaspoons sriracha sauce
1 - tablespoon cornstarch
2 - tablespoons brown sugar
1 - tablespoon fresh grated ginger
4 - garlic cloves, chopped
1 - teaspoon black pepper
salt to taste
Optional: chili flake, chopped peanuts, chopped cilantro

Preparation:

1 - Mix together the Asian fish sauce, vinegar, broth, soy sauce, srirachia, cornstarch, brown sugar, ginger, garlic and black pepper. Set aside.
2 - In a heavy bottom large skillet or wok over medium high heat, heat the oil.

3 - Crumble in the ground buffalo and break up further with a spatula as it cooks.
4 - When lightly browned add the sliced onion bulbs and continue to stir-fry until the meat is nicely browned. Add more sesame oil if needed.
5 - Add the sauce mixture and stir to incorporate.
6 - Nestle in the broccoli and cover the pan. Reduce heat to medium and cook for seven minutes or until broccoli is el dente.
7 - Sprinkle in amount desired of the sliced green of the onions, reserving any remaining to pass with dish.
8 - Season with salt to taste and add red pepper flake or serve on the side.
9 - Serve over rice and garnish as desired.

https://wildideabuffalo.com/blogs/recipes/ground-buffalo-broccoli-stir-fry




Wild Idea Buffalo - 1 LB. PREMIUM GROUND BUFFALO

Wild Idea Ground Buffalo is a "must have" for countless healthy, meaty meals. We grind our finest roasts and steaks to bring you the most delicious ground buffalo on the planet. User friendly and very versatile, our 100% grass-fed, ground buffalo meat is packed with protein and minaturally low in fat and calories. Did we mention it's delicious? Average 95% lean.

https://wildideabuffalo.com/collections/premium-ground-bison-burgers/products/1-lb-ground-buffalo

Diabetic Broccoli Recipes SUNDAY

From the Diabetic Living Online website its Diabetic Broccoli Recipes. Delicious and Diabetic Friendly Broccoli Recipes. You'll find recipes like Spicy Broccoli and Bean Soup, Broccoli-Cheese Dip with Potato Dippers, and Bow-Tie Pasta with Chicken and Broccoli. Find these and more all at the Diabetic Living Online website. Now eat your Broccoli! Enjoy and Eat Healthy in 2018!  http://www.diabeticlivingonline.com/  


Diabetic Broccoli Recipes
A flowering member of the cabbage family, broccoli is loaded with health benefits for people with

diabetes—it’s high in fiber and vitamins A and C, and it’s low in calories and carbs. Whether steamed, cooked, or raw, this nonstarchy veggie can be served in a variety of dishes: broccoli salads, broccoli pastas, broccoli casseroles, and more. Try one of these healthy broccoli recipes today!


Spicy Broccoli and Bean Soup
Tofu and beans make this hearty vegetarian broccoli soup a good source of protein, while a slew of spices mixed with soy sauce puts a rich and flavorful diabetic spin on traditional Pho.....


Broccoli-Cheese Dip with Potato Dippers
Inspired by classic broccoli-cheddar soup, we like to serve this comforting cheesy dip with spicy potato crisps. Top the low-carb slow cooker appetizer with bacon bits to serve........


Bow-Tie Pasta with Chicken and Broccoli
Adobo seasoning adds spicy flair to this chicken-broccoli pasta recipe. The easy diabetic dinner is high in protein and quick to cook...........



* Click the link below to get all the Diabetic Broccoli Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/diabetic-broccoli-recipes

Kitchen Hint of the Day! SUNDAY

All about Broccoli......


* Look for broccoli with bright green heads.
* Prefer compact clusters of the broccoli florets. The more open the florets, the older and closer to flowering the florets are.
* Choose firm, strong stems and stalks. ...
* Avoid purchasing broccoli with yellow flowers. ...
* Store broccoli in the refrigerator and keep it dry.

It is a very good source of dietary fiber, pantothenic acid, vitamin B6, vitamin E, manganese, phosphorus, choline, vitamin B1, vitamin A (in the form of carotenoids), potassium and copper. Broccoli is also a good source of vitamin B1, magnesium, omega-3 fatty acids, protein, zinc, calcium, iron, niacin and selenium.

Soup Special of the Day!......Broccoli Cheddar Soup

This week's Soup Special of the Day is Broccoli Cheddar Soup. Enjoy and Eat Healthy!

 Broccoli Cheddar Soup

Ingredients
1 tablespoon Butter
1/2 Onion, chopped
1/4 cup melted Butter
1/4 cup Flour
2 cups 2% Milk
¼ teaspoon nutmeg
2 cups Low Sodium Chicken Stock
1 1/2 cups coarsely chopped Broccoli Florets
1 cup matchstick-cut Carrots
1 stalk Celery, thinly sliced
2 1/2 cups Sargento Reduced Fat Shredded Sharp Cheddar cheese
Sea Salt and Ground Black Pepper to taste

Directions
1 - Melt 1 tablespoon butter in a skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Set aside.
2 - Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat; cook until flour loses it's granular texture, adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.
3 - Gradually pour milk into flour mixture while whisking constantly, add nutmeg. Stir chicken stock into milk mixture. Bring to a simmer; cook until flour taste is gone and mixture is thickened, about 20 minutes. Add broccoli, carrots, sauteed onion, and celery; simmer until vegetables are tender, about 20 minutes.
4 - Stir Cheddar cheese into vegetable mixture until cheese melts. Season with salt and pepper to taste.

Diabetic Dish of the Week - Chicken Stir-Fry

This week's Diabetic Dish of the Week is Chicken Stir-Fry. This one is from the CooksRecipes website. Cooks is one of my favorite recipe websites. They have a huge selection of recipes to please all tastes or cuisines. Enjoy and Eat Healthy!  http://www.cooksrecipes.com/index.html

Chicken Stir-Fry

Diabetic-friendly chicken stir-fry with broccoli, cauliflower, mushrooms, green onions and peanuts.

Recipe Ingredients:

12 ounces skinless, boneless chicken breast

1 tablespoon vegetable oil
2 garlic cloves, finely minced
1 cup broccoli florets
1 cup cauliflowerets
1/2 pound fresh mushrooms, sliced
4 green onions, cut into 1-inch pieces
2 tablespoons low-sodium soy sauce
3 tablespoon dry sherry
1 teaspoon finely minced fresh ginger
1 teaspoon cornstarch dissolved in 2 tablespoons water
1/4 teaspoon sesame oil
1/4 cup dry-roasted peanuts

Cooking Directions:

1 - Trim any fat from chicken and thinly slice diagonally into 1-inch strips.
2 - In a large non-stick skillet or wok, heat oil and stir-fry chicken 3 or 4 minutes or until cooked through and lightly browned. Remove; set aside and keep warm.
3 - Add garlic and stir-fry for 15 seconds; add broccoli and cauliflower, stir-fry 2 minutes. Add mushrooms, green onions, soy sauce, sherry and ginger; stir-fry 2 minutes.
4 - Add dissolved arrowroot, sesame oil, peanuts and the chicken. Cook until heated through and sauce has thickened.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories 256, fat 10 g, cholesterol 72 mg, Protein 30 g, carbohydrate 9 g, sodium 30 mg.
http://www.cooksrecipes.com/diabetic/chicken-stir-fry-diabetic-recipe.html

Healthy Broccoli Recipes

From the EatingWell website and Magazine its, Healthy Broccoli Recipes. Broccoli sometimes gets a bad name, especially among kids and picky eaters. Here's some recipes to change their minds! Recipes like; Tortellini Primavera, Broccoli, Beef and Potato Hotdish, and Broccoli-Bacon Salad. You can find them all at the EatingWell website. Enjoy and Eat all your Broccoli! http://www.eatingwell.com/

Healthy Broccoli Recipes

Find healthy, delicious broccoli recipes including steamed broccoli, roasted broccoli and broccoli soufflé. Healthier recipes, from the food and nutrition experts at EatingWell.



Tortellini Primavera
This creamy tortellini and vegetable pasta is a real crowd pleaser. To make it even quicker, use frozen chopped vegetables instead of fresh. Serve with: A green salad and whole-grain baguette.....


Broccoli, Beef & Potato Hotdish
This easy casserole, full of ground beef, roasted broccoli and topped with hash browns, was inspired by the classic Minnesota Tater Tot hotdish. Roasting the broccoli before adding it to the casserole gives the whole dish a much more complex and exciting flavor, but it's by no means necessary. If you want to keep it simple, skip roasting the broccoli (Step 2) and use 6 cups frozen broccoli, thawed, in its place (omit 1 tablespoon oil, as well).....


Broccoli-Bacon Salad
A picnic favorite, this salad combines broccoli, water chestnuts, cranberries and just a little bacon for delicious results. Our version has plenty of creaminess without all the fat. Make it once and it will become a regular on your backyard barbecue menu......



* Click the link below to get all the Healthy Broccoli Recipes
http://www.eatingwell.com/recipes/19292/ingredients/vegetables/broccoli

Soup Special of the Day!.....Broccoli Cheddar Soup

Broccoli Cheddar Soup

This week's Soup Special of the Day is a Broccoli Cheddar Soup. Serve topped with cheese and a side of your favorite baked bread. Soup is on!

Ingredients
1 tablespoon Blue Bonnet Light Butter
1/2 Onion, chopped
1/4 cup melted Blue Bonnet light Butter
1/4 cup Flour
2 cups 2% Milk
2 cups Swanson Low sodium Chicken Stock
1 1/2 cups coarsely chopped Broccoli Florets
1 cup matchstick-cut Carrots
1 stalk Celery, thinly sliced
1/2 teaspoon Ground Nutmeg
1 teaspoon Gound Roasted Cumin
2 1/2 cups Sargento Reduced Fat Shredded Sharp Cheddar Cheese
Sea Salt and Ground Black Pepper to taste


Directions
1 - Melt 1 tablespoon butter in a skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Set aside.
2 - Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat; cook until flour loses it's granular texture, adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.
3 - Gradually pour milk into flour mixture while whisking constantly. Stir chicken stock into milk mixture. Bring to a simmer; cook until flour taste is gone and mixture is thickened, about 20 minutes. Add broccoli, carrots, sauteed onion, celery, nutmeg, and roasted cumin; simmer until vegetables are tender, about 20 minutes.
4 - Stir Cheddar cheese into vegetable mixture until cheese melts. Season with salt and pepper to taste.

"Meatless Monday" Recipe of the Week - Veggie Pot Pie

This week's "Meatless Monday" Recipe of the Week is a Veggie Pot Pie. Came across this one a while back on the CooksRecipes website (http://www.cooksrecipes.com/index.html). The Cooks site is one of my favorite recipe websites. Check out all their "Christmas Recipe" section when there!

Veggie Pot Pie

Using a prepared whole-grain crust makes it easy to enjoy this comforting classic. A one-wedge serving of this wonderful pie may not satisfy larger appetites, so double the recipe to ensure enough helpings at a holiday meal.

Recipe Ingredients:

4 medium potatoes
1 tablespoon plus 1 teaspoon light olive oil
1 medium onion, quartered and thinly sliced
1 medium carrot, thinly sliced
1 cup finely chopped broccoli
2 tablespoons unbleached white flour
1/2 cup low-fat milk, rice milk, or soy milk
2 tablespoons minced fresh parsley (optional)
Salt and freshly ground pepper to taste
9-inch prepared good-quality pie crust, preferably whole grain
1/2 cup whole grain bread crumbs

Cooking Directions:

1 - Cook or microwave the potatoes in their skins until done. When cool enough to handle, peel them. Dice two of them and mash the other two. Set aside until needed.
2 - Preheat the oven to 350°F (175°C).
3 - Heat 1 tablespoon of the oil in a large skillet. Add the onion and carrot and sauté over medium heat until both are golden.
4 - Add the broccoli along with a small amount of water. Cover and cook until the broccoli is tender but not overdone, about 3 to 4 minutes.
5 - Sprinkle the flour into the skillet, then pour in the milk, stirring constantly. Cook for a minute or two, until the liquid thickens a bit, then stir in both the diced and mashed potatoes. Heat through gently. Stir in the optional parsley and season with salt and ground black pepper. Pour the mixture into the pie crust and pat in.
6 - Place the bread crumbs in a small mixing bowl. Drizzle in the remaining teaspoon of oil and stir until the crumbs are evenly moistened. Sprinkle them evenly over the pie. Bake for 35 to 40 minutes, or until the crust is golden. After removing from the oven, let the pie stand for 10 minutes or so, then cut into wedges and serve.
Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): Calories: 301; Total fat: 14 g; Protein: 6 g; Carbohydrates: 40 g; Cholesterol: 1 g; Sodium: 226 mg.

http://www.cooksrecipes.com/mless/veggie_pot_pie_recipe.html

Soup Special of the Day!....Broccoli Cheese Soup

For this week's Soup Special of the Day - Broccoli Cheese Soup.

Broccoli Cheese Soup
Ingredients
1/2 cup butter, Blue Bonnet Light
1 onion, chopped
1 cup sliced mushrooms (optional)
1 (16 ounce) package frozen chopped broccoli
4 (14.5 ounce) cans low sodium chicken broth
1 (1 pound) loaf processed 2% cheese food, cubed
2 cups 2% milk
1 tablespoon garlic powder
2/3 cup cornstarch
1 cup water


Directions
1 - In a stockpot, melt butter over medium heat. Cook onion, and mushrooms if using,  in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
2 - Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
3 - In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.

It's Nuts I tell you.... RECIPE FOR CREAMY BROCCOLI SOUP

From the nuts.com website (https://nuts.com/) this week I have a delicious and healthy recipe for you

this week, Creamy Broccoli Soup. This just one of many of the delicious and healthy recipes that you can find on the Nuts website (https://nuts.com/). Not only recipes can be found at the site but also you can purchase NUTS, DRIED FRUIT, CHOCOLATES and SWEETS, SNACKS, COFFEE and TEA, COOKING and BAKING, and GIFTS. You can purchase all items in small amounts or in bulk. Plus Everyday Free Shipping on orders over $59! Check for details. Anyway the recipe is Creamy Broccoli Soup which is made with Gluten Free White Bean Flour, which can be purchased at Nuts website! Below is the recipe and also a link to the Gluten Free White Bean Flour. Enjoy and Eat Healthy!

RECIPE FOR CREAMY BROCCOLI SOUP

Recipe Ingredients:
4 cups Fresh Broccoli (chopped)
1/2 cup Onion (chopped)
3 cups Boiling Water
1 cup Finely Chopped Celery
2 tbsp Vegetable Soup Base
1/2 tsp Basil (Imported)
1/4 tsp Garlic Salt (Premium)
1/3 cup White Bean Flour

Cooking Directions:
1. In a large saucepan combine all but the bean flour. Bring to a boil, then reduce heat and simmer covered for 15 minutes or until broccoli is tender. In a blender, blend 1/3 of the soup mixture and bean flour at a time until smooth. Return to saucepan and cook an additional 5 minutes. Makes 3 Servings.
https://nuts.com/recipes/creamy-broccoli-soup.html



Gluten Free White Bean Flour
Our gluten-free white bean flour is quickly becoming a favorite with our customers! It's great for making dairy-free, gluten-free, and low-fat soups.
White Bean Flour makes 3 Minute White Bean Soup by just adding water and seasonings. It's fast becoming a favorite with our customers. This flour is especially good for those who want milk-free, gluten-free, low fat soups.
https://nuts.com/cookingbaking/flours/white-bean-gluten-free.html




Order securely online or call us:

800-558-6887 or 908-523-0333
https://nuts.com/

Jennie - O Turkey Recipe of the Week - Turkey Bacon Summer Salad

This week's Jennie - O Turkey Recipe of the Week is a Turkey Bacon Summer Salad. Made with JENNIE-O® Turkey Bacon along with broccoli, cauliflower, Sharp Cheddar Cheese, Red Onion, Salad Dressing, White Sugar, and White Vinegar. As Jennie - O describes it a "Grilling Menu Summer Fiesta". You can find this recipe along with all the other delicious and healthy recipe at the Jennie- O website.   https://www.jennieo.com/

Turkey Bacon Summer Salad

INGREDIENTS

6 slices JENNIE-O® Turkey Bacon, crumble
1 head fresh broccoli, diced
1 small head cauliflower, chopped
¾ cup shredded sharp Cheddar cheese
¼ red onion, chopped
½ cup creamy salad dressing
½ cup white sugar
2 tablespoons white vinegar
DIRECTIONS

1) Cook turkey bacon as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Set aside.
2) In large bowl, add broccoli, cauliflower, cheese and onion; mix together. In small bowl, whisk salad dressing, sugar and vinegar until sugar is dissolved; pour over broccoli mixture and toss to coat. Refrigerate at least 30 minutes.
3) Stir crumbled bacon into salad just before serving.

* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING
Calories180
Protein7g
Carbohydrates26g
Fiber3g
Sugars17g
Fat6g
Cholesterol20mg
Sodium330mg
Saturated Fat3g

https://www.jennieo.com/recipes/947-turkey-bacon-summer-salad

Healthy Recipes for Sleep-Enhancing Foods

From the EatingWell website it's Healthy Recipes for Sleep-Enhancing Foods. Learn about the sleep-enhancing foods, not only delicious but sleep enhancement too! Foods including;cherry juice and jasmine rice, and the nutrients in fish, yogurt, whole grains, kale, and bananas. Find them all at the EatingWell website.
http://www.eatingwell.com/



Healthy Recipes for Sleep-Enhancing Foods

Find out what healthy foods you can add to your diet to help promote a restful night’s sleep.
If you’re hoping to get a better night’s sleep, try adding some of these sleep-enhancing foods to your diet. Studies have shown tart cherry juice and jasmine rice, and the nutrients in fish, yogurt, whole grains, kale, bananas, chickpeas and fortified cereals to lead to a more restful night’s sleep. Enjoy our healthy recipes for some of these sleep-enhancing foods for a delicious meal that might help you sleep more soundly.



Seared Salmon with Braised Broccoli
Here we pair pan-seared salmon with braised broccoli and make it special with a quick, Italian-inspired topping of sautéed onions, pine nuts and raisins.......


Banana Bran Muffins
Banana bran muffins are great to have on hand for breakfast on-the-go!....


Kale Chips
Not a fan of kale? These crispy baked kale chips will convert you! For the best result, don’t overcrowd the pans......



* Click the link below to get all the Healthy Recipes for Sleep-Enhancing Foods
http://www.eatingwell.com/recipes_menus/recipe_slideshow/healthy_recipes_for_sleep_enhancing_foods