"Meatless Monday" Recipe of the Week - Black Bean Lasagna

This week's "Meatless Monday" Recipe of the Week is a Black Bean Lasagna. Made with Black Beans, Onion, Green Sweet Pepper, Low Fat Cottage Cheese, Reduced Fat Cream Cheese, and the Seasonings. Take your Lasagna where it's never been with this week's recipe! It's from the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, and cuisines so be sure to check it out soon. Enjoy and Make 2019 a Healthy One!  https://www.cooksrecipes.com/index.html

Black Bean Lasagna
Here's a crowd pleaser! Serve with a big green salad, tortilla chips and your family's favorite beverage.

Recipe Ingredients:

9 lasagna noodles (8 ounces)
2 (15-ounce) cans black beans, rinsed and drained
Nonstick cooking spray
1/2 cup chopped onion
1/2 cup chopped green sweet pepper
2 cloves garlic, minced
2 (15-ounce) cans low-sodium tomato sauce or tomato sauce with seasonings
1/4 cup snipped fresh cilantro
1 (12-ounce) container low-fat cottage cheese
1 8-ounce package reduced-fat cream cheese (Neufchatel)
1/4 cup light dairy sour cream
Tomato slices (optional)
Fresh cilantro leaves (optional)

Cooking Directions:
1 - Cook noodles according to package directions; drain. Mash one can of the beans; set aside.
2 - Lightly coat a large skillet with cooking spray; add onion, green sweet pepper, and garlic. Cook and stir over medium heat until tender but not brown. Add mashed beans, un-mashed beans, tomato sauce, and snipped cilantro; heat through.
3 - In a large bowl combine cottage cheese, cream cheese, and sour cream; set aside. Spray a 3-quart rectangular baking dish with nonstick coating. Arrange three of the noodles in the dish. Top with one-third of the bean mixture. Spread with one-third of the cheese mixture. Repeat layers twice, ending with bean mixture. Reserve the remaining cheese mixture.
4 - Bake, covered, in a preheated 350°F (175°C) oven for 40 to 45 minutes or until heated through. Dollop with reserved cheese mixture. Let stand for 10 minutes. Garnish with tomato slices and cilantro, if desired.
Makes 8 servings.

Make-Ahead Tip: Refrigerate unbaked casserole, covered, up to 1 day, and bake as directed. Or, freeze up to 1 month; thaw frozen casserole in refrigerator overnight, and bake for 40 to 45 minutes or until heated through.

Nutritional Information Per Serving (1/8 of recipe): calories: 340, total fat: 8g, saturated fat: 5g, cholesterol: 25mg, sodium: 589mg, carbohydrate: 49g, fiber: 8g, protein: 21g, vitamin A: 21%, vitamin C: 31%, iron: 21%.

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

It’s Chili, Chowder, or Stew Saturday – Shrimp Bisque

This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Shrimp Bisque. This one uses one of my favorite foods, Shrimp! The recipe is from the CooksRecipes website where you'll find recipes to please all tastes, diets, and cuisines. So Enjoy and Make 2019 a Healthy One!  https://www.cooksrecipes.com/index.html

Shrimp Bisque
Shrimp bisque is great for a weekend get-together or to surprise a loved one.

Recipe Ingredients:
1/2 cup butter or margarine - divided use

1 pound medium shrimp, peeled, deveined and chopped
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup all-purpose flour
3 cups water
1 tablespoon tomato ketchup
1 teaspoon chicken soup base or bouillon
1 bay leaf
1 tablespoon seasoned salt
1/8 teaspoon cayenne pepper (optional)
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk
2 tablespoons dry white wine or water

Cooking Directions:
1 - Melt 2 tablespoons butter in medium saucepan over medium heat. Add shrimp, onion and celery; cook, stirring occasionally, until shrimp turn pink. Remove from saucepan; set aside.
2 - Melt remaining butter in same saucepan over medium heat. Stir in flour. Gradually stir in water, ketchup, bouillon, bay leaf, seasoned salt and cayenne pepper. Boil, stirring occasionally; reduce heat to low. Cook, stirring occasionally, for 5 minutes. Add shrimp mixture; cook, stirring occasionally, for 2 minutes. Discard bay leaf. Stir in evaporated milk and wine. Heat through; do not boil.

Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): Calories: 340 Calories from Fat: 180 Total Fat: 20 g Saturated Fat: 13 g Cholesterol: 175 mg Sodium: 1260 mg Carbohydrates: 17 g Dietary Fiber: .5 g Sugars: 7 g Protein: 21 g.

https://www.cooksrecipes.com/soup/shrimp_bisque_recipe.html

It’s Chili, Chowder, or Stew Saturday – Southern Sweet Potato Soup

This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Southern Sweet Potato Soup. Some of the ingredients you'll need are; Sweet Potatoes, Onion, Celery, Peanut Butter, Whipping Cream Molasses, and more! You can find this recipe at the CooksRecipes website which has a huge selection of recipes to please all tastes! Enjoy and Make 2019 a Healthy One!  https://www.cooksrecipes.com/index.html

Southern Sweet Potato Soup
This creamy spiced sweet potato soup, with a touch of peanut butter, is the perfect starter to a fall or winter holiday meal.

Recipe Ingredients:
2 tablespoons butter or margarine

1 medium onion, chopped
1 celery rib, chopped
1 garlic clove, minced
2 cups chicken broth
1 large sweet potato, peeled and sliced
1 1/2 tablespoons peanut butter
1 (1 1/4-inch) cinnamon stick
1 1/2 cups whipping cream*
1/4 teaspoon salt
1/4 cup whipping cream
2 teaspoons molasses
Pinch of salt
Pinch of ground nutmeg
Suggested Garnishes: chopped dry-roasted peanuts, fresh thyme sprigs

Cooking Directions:
1 - Melt butter in a large saucepan over medium heat; add onion and celery, and sauté 10 minutes or until tender. Add garlic, and sauté 1 minute.
2 - Stir in broth and next 3 ingredients. Bring to a boil; reduce heat, and simmer 15 to 20 minutes or until potato is tender. Remove and discard cinnamon stick. Process sweet potato mixture in a blender or food processor until smooth. (Caution! Hot liquids create steam which will blow the top off the blender! Be sure to securely hold blender lid down!)
3 - Return mixture to Dutch oven; stir in 1 1/2 cups whipping cream and 1/4 teaspoon salt. Cook over medium heat, stirring constantly, until thoroughly heated.
4 - Beat 1/4 cup whipping cream, molasses, pinch of salt, and nutmeg until soft peaks form. Serve with soup, and garnish, if desired.
Makes 4 servings.

*1 1/2 cups half-and-half (light cream) may be substituted for 1 1/2 cups whipping cream.
https://www.cooksrecipes.com/soup/southern-sweet-potato-soup-recipe.html

"Meatless Monday" Recipe of the Week - Vegetarian Shepherd’s Pie

This week's "Meatless Monday" Recipe of the Week is a Vegetarian Shepherd’s Pie. Shepherd's Pie gone Vegetarian! Made using Onion, Mushrooms, Carrots, Celery, Green Peas, Spices and more! No Meat Needed for this Pie! You can find this recipe at the Diabetes Self Management website which has a huge selection of recipes to please all tastes, so check it out today! Enjoy and Make 2019 a Healthy One!  https://www.diabetesselfmanagement.com/

Vegetarian Shepherd’s Pie
Ingredients
2 teaspoons olive oil

1 cup sliced onion
1 package (16 ounces) mushrooms, quartered
1 1/4 teaspoons minced garlic, divided
1 cup sliced carrots
1 cup sliced celery
1 cup frozen green peas
1/4 cup all-purpose flour
3 cups low-sodium vegetable broth
1/4 teaspoon salt
1/4 teaspoon dried rosemary
2 medium russet potatoes, peeled and cubed
1/4 cup fat-free (skim) milk
1 tablespoon light margarine
1/4 teaspoon black pepper
Fresh rosemary (optional)

Directions
1 - Heat oil in large saucepan over medium-high heat. Add onion; cook and stir 3 minutes or until just begins to soften. Add mushrooms; cook and stir 5 minutes or until vegetables are tender. Add 1 teaspoon garlic; cook and stir 1 minute. Add carrots, celery, and peas; cook and stir 5 minutes or until crisp-tender.

2 - Sprinkle flour over vegetables; cook and stir 2 minutes. Add broth, salt, and dried rosemary. Bring to a boil. Reduce heat; simmer 30 to 35 minutes or until thickened.

3 - Meanwhile, place potatoes in medium saucepan. Add enough water to cover potatoes. Bring to a boil over high heat. Reduce heat; simmer 15 minutes or until potatoes are tender; drain.

4 - Beat potatoes, milk, margarine, remaining 1/4 teaspoon garlic, and pepper in medium bowl with electric mixer at low speed until smooth.

5 - Preheat broiler. Pour vegetable mixture into 2-quart casserole. Gently spread mashed potatoes over top. Broil 5 minutes or until light golden brown. Garnish with fresh rosemary.

Yield: 6 servings.

Serving size: 1/6 of recipe.

Nutrition Facts Per Serving:

Calories: 160 calories, Carbohydrates: 28 g, Protein: 6 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 240 mg, Fiber: 5 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/vegetarian-shepherds-pie/

It’s Chili, Chowder, or Stew Saturday – Turkey Chipotle Chili Soup

This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Turkey Chipotle Chili Soup. Chili Soup made using JENNIE-O® OVEN READY™ Turkey along with ingredients like Onion, Garlic, Chili Powder, Chipotle Chilies, Black Beans, and more! You can find this recipe at the Jennie - O Turkey website along with all of their other delicious and healthy recipes. Enjoy and Make 2019 a Healthy One!  https://www.jennieo.com/

Turkey Chipotle Chili Soup
Try this recipe with any OVEN READY™ product.

This turkey chili has all the flavors you love — cumin, onions, corn and two types of beans — with a short prep-time. Plus, it’s under 300 calories per serving!

INGREDIENTS

1 tablespoon olive oil
1 cup chopped onion
4 garlic cloves, minced
2 tablespoons chili powder
2 teaspoons ground cumin
2 to 3 EMBASA® chipotle chilies, chopped plus 2 tablespoons sauce
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can navy or great northern beans, rinsed and drained
2 cups frozen corn kernels, thawed
1 (16-ounce) jar HERDEZ® salsa
6 cups low-sodium chicken or turkey broth
2½ cups chopped leftover JENNIE-O® OVEN READY™ Turkey
1 teaspoon sugar
¼ cup chopped fresh cilantro
sour cream, if desired

DIRECTIONS
1) In large skillet, heat oil over medium-high heat. Add onion and garlic; cook 5 minutes or until softened. Add chili powder, cumin and chipotle chilies with sauce. Cook 1 minute or until fragrant.
2) Add beans, corn, salsa, broth, turkey and sugar. Heat 15 minutes or until hot.
3) Stir in cilantro. Top with sour cream, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 230
Protein 13g
Carbohydrates 38g
Fiber 8g
Sugars 4g
Fat 4.5g
Cholesterol 0mg
Sodium 860mg
Saturated Fat 0.5g
https://www.jennieo.com/recipes/605-turkey-chipotle-chili-soup

It’s Chili, Chowder, or Stew Saturday – Chunky Chicken Stew

This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Chunky Chicken Stew. Diced Chicken Breast combined with Onion, Carrots, Diced Tomatoes, Baby Spinach, and Fat-Free Reduced-Sodium Chicken Broth. It's only 287 calories and 22 net carbs per serving! It's off the Diabetes Self Management website where they have a huge selection of Diabetic Friendly Recipes, Diabetes Management Tips, Diabetes News, and more! So check it out today. Enjoy and Make 2019 a Healthy One!  https://www.diabetesselfmanagement.com/

Chunky Chicken Stew

Ingredients

1 teaspoon olive oil
1 small onion, chopped
1 cup thinly sliced carrots
1 cup fat-free reduced-sodium chicken broth
1 can (about 14 ounces) no-salt-added diced tomatoes
1 cup diced cooked chicken breast
3 cups sliced kale or baby spinach

Directions
1 - Heat oil in large saucepan over medium-high heat. Add onion; cook and stir about 5 minutes or until golden brown. Stir in carrots and broth; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes.

2 - Stir in tomatoes; simmer 5 minutes or until carrots are tender. Add chicken; cook and stir until heated through. Add kale; stir until wilted.

Yield: 2 servings.

Serving size: 1/2 of total recipe.

Nutrition Facts Per Serving:

Calories: 287 calories, Carbohydrates: 30 g, Protein: 30 g, Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 33 mg, Sodium: 337 mg, Fiber: 8 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/chunky-chicken-stew/

Jennie - O Turkey Recipe of the Week - Turkey Tater Tot Casserole

This week's Jennie - O Turkey Recipe of the Week is a Turkey Tater Tot Casserole. Made using JENNIE-O® Extra Lean Ground Turkey Breast along with Mushrooms, Onion, Spices, Shredded Low Fat Cheddar Cheese, Broccoli Florets, and a bag of Tater Tots. A new level of Comfort Food! You can find this recipe at the Jennie - O Turkey website. Enjoy and Make the SWITCH in 2019!  https://www.jennieo.com/

Turkey Tater Tot Casserole
This is the ultimate casserole (or, “Hot Dish” for you Midwesterners). Prep time? Just 20 minutes. Easy, creamy, filled with broccoli and ground turkey, this comfort food staple is under 500 calories per serving!

INGREDIENTS

1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
2 tablespoons butter
2 cups sliced mushrooms
½ cup chopped onion
2 tablespoons flour
pinch nutmeg
2 cups milk
1½ cups chicken broth
1 cup shredded low-fat Cheddar cheese
2 cups broccoli florets
1 (32-ounce) bag tater tots

DIRECTIONS
1) Heat oven to 375°F. Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) In large saucepan melt butter over medium heat. Add mushrooms and onion. Cook 5 minutes or until softened, stirring occasionally. Add flour and nutmeg; cook 1 minute. Stir in milk and broth. Bring to gentle simmer. Simmer, uncovered, 5 minutes or until thickened, stirring occasionally. Remove from heat; stir in cheese.
3) Add broccoli and turkey; stir until combine. Spoon mixture into 9 x 13-inch baking dish. Scatter tater tots over turkey mixture. Bake 45 minutes or until golden brown.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 480
Protein 27g
Carbohydrates 57g
Fiber 4g
Sugars 5g
Fat 16g
Cholesterol 40mg
Sodium 730mg
Saturated Fat 5g
https://www.jennieo.com/recipes/544-turkey-tater-tot-casserole

Three Cheese Turkey Pasta Bake

Three Cheese Turkey Pasta Bake     FRIDAY

It's another Comfort Food Dish from Jennie - O Turkey, Three Cheese Turkey Pasta Bake. Pasta Bakes just yell "Comfort Food" but this one is made healthier! You'll be using chopped JENNIE-O® OVEN READY™ Turkey. You'll also need; Rigatoni Pasta, Onion, Mushrooms, Garlic, Tomatoes, Tomato Pesto, Artichoke Hearts, Mozzarella Cheese, Cheddar Cheese, Parmesan Cheese, and Bread Crumbs. Another Jennie - O Comfort Food Recipe! You can find this recipe and all the other delicious and healthy recipes at the Jennie - O Turkey website. Enjoy and Make the SWITCH in 2019!   https://www.jennieo.com/

Three Cheese Turkey Pasta Bake
Try this recipe with any OVEN READY™ product.

When two cheeses just aren’t enough, give this casserole a try. Cheddar, mozzarella and parmesan baked with rigatoni and lean turkey. Chock full of veggies and under 500 calories per serving!

INGREDIENTS

3 cups rigatoni pasta
1 tablespoon olive oil
1½ cups chopped onion
3 cups sliced mushrooms
4 garlic cloves, minced
1 (24-ounce) can diced tomatoes, undrained
½ cup sun-dried tomato pesto
2 cups chopped leftover JENNIE-O® OVEN READY™ Turkey
1 (14-ounce) can artichoke hearts, drained and coarsely chopped
½ cup shredded mozzarella cheese
½ cup white shredded Cheddar cheese
½ cup freshly grated Parmesan cheese
1 cup coarse dry breadcrumbs

DIRECTIONS
1) Spray large casserole with cooking spray; set aside. Heat oven to 375°F. In large pot, cook pasta as specified on the package. Return to same pot.
2) While pasta is cooking, in large skillet, heat oil over medium-high heat. Add onion, mushrooms and garlic. Cook 5 minutes or until onion is softened, stirring occasionally.
3) Add tomatoes and pesto. Cook, uncovered, 15 minutes or until sauce is thickened, stirring occasionally. Add turkey and artichokes. Add turkey mixture to pasta. Stir until combined. Spoon into prepared casserole dish. In small bowl, combine cheeses and breadcrumbs. Sprinkle over pasta. Bake, uncovered, 30 to 40 minutes or until cheese is golden brown.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING

Calories 320
Protein 24g
Carbohydrates 40g
Fiber 5g
Sugars 7g
Fat 8g
Cholesterol 30mg
Sodium 910mg
Saturated Fat 3g
https://www.jennieo.com/recipes/610-three-cheese-turkey-pasta-bake

Diabetic Dish of the Week -Turkey Burgers with Grilled Onions and Blue Cheese

This week's Diabetic Dish of the Week is a Turkey Burgers with Grilled Onions and Blue Cheese. You'll combine Ground Turkey Breast along Garlic, Worcestershire Sauce, Oil, Paprika, Cumin, Salt, and Pepper. When I make my Turkey Burgers I use Jennie - O Extra Lean Ground Turkey Breast. It's less calories and less fat than regular Ground Turkey. The Burger is topped with Onions and Blue Cheese. A Burger to please for sure! You can find this recipe at the Diabetes Self Management website. At the Diabetes Management site you'll find a huge selection of Diabetic Friendly Recipes along with Diabetes Management Tips, Current Diabetes News and more so check it out today! Enjoy and Make 2019 a Healthy One!  https://www.diabetesselfmanagement.com/

 Turkey Burgers with Grilled Onions and Blue Cheese

Ingredients
1 pound ground turkey breast meat*
4 cloves garlic, minced
2 teaspoons Worcestershire sauce (see note)
6 teaspoons extra-virgin olive oil, divided
1 teaspoon smoked paprika
1/4 teaspoon ground cumin
1/2 teaspoon black pepper, divided
1/2 teaspoon salt, divided
8 ounces thinly sliced onions
1 ounce crumbled blue cheese

Directions
1 - Combine turkey, garlic, Worcestershire sauce, 2 teaspoons oil, paprika, cumin, 1/4 teaspoon salt, and 1/4 teaspoon pepper in medium bowl. Shape into 4 patties.

2 - Heat 2 teaspoons oil in large nonstick skillet over medium-high heat, swirling to coat bottom of pan. Cook patties 4 minutes on each side or until no longer pink in center. Remove from heat and place on serving platter; cover to keep warm.

3 - Add remaining 2 teaspoons oil to pan residue in skillet. Heat over medium-high heat and cook onions 4 minutes or until beginning to richly brown, stirring frequently. Stir in remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon onions over patties and top with cheese.

*Note: Ground turkey breast is made from white meat only, with no skin. It’s leaner than regular ground turkey, which is made from white and dark meat with some skin. Frozen ground turkey is usually all dark meat with skin, and is 15% fat, similar to ground sirloin.

**Note: Check the nutrition label on the Worcestershire sauce to be sure it’s gluten-free. Some varieties may contain gluten, while others are gluten-free.

Yield: 4 servings.

Nutrition Facts Per Serving:

Calories: 237 calories, Carbohydrates: 8 g, Protein: 28 g, Fat: 10 g, Saturated Fat: 2 g, Cholesterol: 60 mg, Sodium: 491 mg, Fiber: 1 g

https://www.diabetesselfmanagement.com/recipes/main-dishes/turkey-burgers-grilled-onions-blue-cheese/

Ruffle Turkey Lasagna

Here's a second Jennie - Turkey Lasagna Recipe, Ruffle Turkey Lasagna. This one is made using JENNIE-O® Lean Ground Turkey along with Lasagna Noodles, Onion, Italian Seasoning, Pasta sauce, Ricotta Cheese, Asiago Cheese, Mozzarella Cheese, and Spices. You can find this recipe along with all the other delicious and healthy recipes at the Jennie - O website. Enjoy and Make the SWITCH in 2019!   https://www.jennieo.com/

Ruffle Turkey Lasagna
If you love classic lasagna but wish it came with less guilt, this is your recipe. We’ve subbed in lean ground turkey in place of beef, to deliver big flavor without big guilt.

INGREDIENTS

1 (16-ounce) package lasagna noodles
1 tablespoon olive oil
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
1 onion, chopped
2 teaspoons Italian seasoning
1 (24-ounce) jar pasta sauce
1 (15-ounce) container ricotta cheese
½ cup Asiago cheese, shredded
2 tablespoons fresh basil, chopped
1 teaspoon salt
1 teaspoon black pepper
1 cup mozzarella cheese, shredded

DIRECTIONS
1) Heat oven to 375ºF.
2) Cook noodles according to package directions.
3) In large skillet heat oil. Add turkey. Cook ground turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add onion, seasoning and tomato sauce. Simmer 10 minutes. Remove from heat. Mix together ricotta cheese, asiago cheese, basil, salt and pepper.
4) Spread ¾ cup pasta sauce on the bottom of a 13 x 9-inch baking dish. Place layer of noodles over sauce. Layer ricotta mixture over the noodles. Place another layer of noodles over ricotta mixture. Spread ¾ cup pasta sauce on top of noodles. Layer remaining noodles over the ricotta mixture, overlapping slightly to create ruffled layers. Spread remaining pasta sauce and sprinkle with mozzarella cheese.
5) Cover pan with aluminum foil and bake 30 minutes. Remove foil and bake 10 more minutes or until cheese bubbles.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 480
Protein 32g
Carbohydrates 56g
Fiber 4g
Sugars 8g
Fat 13g
Cholesterol 65mg
Sodium 610mg
Saturated Fat 6g
https://www.jennieo.com/recipes/407-ruffle-turkey-lasagna

Jennie - O Turkey Recipe of the Week - Slow Cooker Turkey Pot Pie

This week’s Jennie – O Turkey Recipe of the Week is – Slow Cooker Turkey Pot Pie. It’s always Comfort Food when the Slow Cooker comes out! It's a dish that will warm the soul on these cold Winter Days! You’ll be using the JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins along with Carrots, Celery, Onion, Mushroom Soup, Chicken Broth, and Biscuits. You can find this recipe at the Jennie – O Turkey website along with all the other Delicious and Healthy recipes. Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/

Slow Cooker Turkey Pot Pie
For a nutritious meal that’s pure comfort, try slow cooker turkey tenderloin in a creamy mushroom and chicken broth. Topped with biscuits and veggies, it’s a fall favorite that takes only 15 minutes to prep. This easy weeknight meal saves great for leftovers!

INGREDIENTS

2 large carrots, peeled and sliced
2 celery stalks, chopped
1 medium onion, chopped
1 (20-ounce) package JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins
1 can cream of mushroom soup
1 cup chicken broth
1 (16-ounce) can refrigerated biscuits

DIRECTIONS
1) In slow cooker, place carrots, celery and onion. Top with turkey breast tenderloin. In medium bowl, stir together cream of mushroom soup and chicken broth. Pour mixture over turkey. Cover and cook on HIGH 1:45 hours or LOW 2:25 hours.
2) Meanwhile, cook biscuits according to package directions.
3) Shred turkey with 2 forks, stirring to combine. Top with biscuits and return to slow cooker. Cook, covered an additional 30 minutes or until mixture is hot. Always cook turkey to well-done, 165°F as measured by a meat thermometer.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING

Calories 430
Protein 29g
Carbohydrates 44g
Fiber 2g
Sugars 5g
Fat 16g
Cholesterol 45mg
Sodium 910mg
Saturated Fat 2.5g
https://www.jennieo.com/recipes/1207-slow-cooker-turkey-pot-pie

Jennie- O Recipe of the Week - Turkey Taco Pizza Pie

This week's Jennie- O Recipe of the Week - Turkey Taco Pizza Pie. You'll be using the JENNIE-O® Lean Ground Turkey to make this recipe. Other ingredients include; Onion, Bell Pepper, Tomatoes, and Corn. You can find this recipe at the Jennie - O Turkey website along with all the other delicious and healthy Jennie - O Recipes. Enjoy and Make the SWITCH in 2019!  https://www.jennieo.com/

Turkey Taco Pizza Pie
This delicious Mexican dinner recipe is as fun to eat as it is to say. Turkey Taco Pizza Pie! Made with lean ground turkey, fresh peppers and cornbread, the kids will be saying it for days to come.

INGREDIENTS
1 (16-ounce) package JENNIE-O® Lean Ground Turkey

1 onion, chopped
1 small green bell pepper, chopped
1 (14-ounce) can diced tomatoes
1 (14-ounce) can whole kernel corn, drained
1 (6-ounce) can ripe olives, sliced
1 cup salsa
1 (8-ounce) package cornbread muffin mix
2 cups shredded taco cheese, divided
shredded lettuce, sour cream and taco sauce, if desired

DIRECTIONS
1) Heat oven to 400°F. Cook turkey as specified on package. Always cook to well-done, 165ºF as measured by a meat thermometer. Add onion, green pepper, tomatoes, corn, olives and salsa. Bring to boil, stirring occasionally. Cover and simmer 15 to 20 minutes. Meanwhile, prepare cornbread muffin mix as specified on package. Spread batter into greased deep dish pizza pan. Bake 8 to 10 minutes or until lightly browned.
2) Remove cornbread from oven, sprinkle with 1 cup cheese. Spread turkey mixture on top of cheese, then top turkey mixture with remaining 1 cup of cheese. Bake 4 to 5 minutes or until cheese is melted. Serve with shredded lettuce, sour cream and taco sauce, if desired.

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

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 320
Protein 26g
Carbohydrates 23g
Fiber 5g
Sugars 6g
Fat 12g
Cholesterol 65mg
Sodium 820mg
Saturated Fat 4g
https://www.jennieo.com/recipes/378-turkey-taco-pizza-pie

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

Wild Idea Buffalo Recipe of the Week - BUFFALO KABOBS

This week's Wild Idea Buffalo Recipe of the Week is - BUFFALO KABOBS. You'll be using the Wild Idea Buffalo Round Heel Steak along with Colored Bell Peppers, Onion, and Cherry Tomatoes all and prepared all on skewers. Included also is a recipe for the Marinade. I've used the Buffalo Round Heel Steak many times and it's one tender and delicious cut! You can find this recipe and purchase the Wild Idea Buffalo Round Heel Steak along with all the Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One!  https://wildideabuffalo.com/


BUFFALO KABOBS
Summer is here and it’s time to grill.  You’ll love this easy to prepare and grill Buffalo Kabob recipe.  The key is to have a few no-fuss ingredients on hand. If you do not have these ingredients, they are readily available at your local grocery store.  Buffalo Kabobs make a beautiful plate and tastes delicious!  Vegetables are suggestions, so feel free to change to the vegetables you like or have on hand. (Makes 4 servings)

Kabob Ingredients:

1 - 12 oz. Round Heel Steak, cut into 12 pieces
2 - duo colored bell peppers, cut into meat size pieces

1 - large onion, quartered & separated
12 - cherry tomatoes
wooden skewers, soaked in water

Marinade Ingredients:

¾ - cup lime infused olive oil (or olive oil, plus zest & juice of a lime)
2 - tablespoons sugar
1 - tablespoon Emeril’s Essence
1 - teaspoon garlic powder
1 - tablespoon black pepper
1 - teaspoon salt

Preparation:

1)  Prep steak and vegetables. Place buffalo steak pieces in large baggie and spread vegetables in a single layer on a pan.
2)  Mix all marinade ingredients in a blender and flash process to incorporate.
3)  Pour ¼ cup of the marinade in bag with the meat, seal bag and massage marinade into meat. Pour remaining marinade over vegetables and toss to coat evenly. Cover vegetables with saran. Allow both to marinade for 4 to 24 hours. Turn or toss half way through marinade process.  Allow meat and vegetables to rest at room temperature for two hours before proceeding. *I prefer marinating for a longer time period, so the marinade flavors are fully absorbed.
4)  Remove steak from marinade and shake off excess. Thread skewers with meat and vegetables, rotating veggies and meat.
5)  Turn gas grill to high heat, and heat to 500°. Place kabobs over high heat, closing lid during grill time. Turn Kabobs every 2 minutes, and grill for 5 to 6 minutes for medium rare.
6)  Remove from heat and place on a platter, sprinkle with finishing salt and cover, allowing too rest for 5 minutes.

Serve over a bed of tri-colored Quinoa, for a complete deliciously beautiful meal. Enjoy!
Kabob Ingredients:

1 - 12 oz. Round Heel Steak, cut into 12 pieces
2 - duo colored bell peppers, cut into meat size pieces
1 - large onion, quartered & separated
12 - cherry tomatoes
wooden skewers, soaked in water

Marinade Ingredients:

¾ - cup lime infused olive oil (or olive oil, plus zest & juice of a lime)
2 - tablespoons sugar
1 - tablespoon Emeril’s Essence
1 - teaspoon garlic powder
1 - tablespoon black pepper
1 - teaspoon salt

Preparation:

1)  Prep steak and vegetables. Place buffalo steak pieces in large baggie and spread vegetables in a single layer on a pan.
2)  Mix all marinade ingredients in a blender and flash process to incorporate.
3)  Pour ¼ cup of the marinade in bag with the meat, seal bag and massage marinade into meat. Pour remaining marinade over vegetables and toss to coat evenly. Cover vegetables with saran. Allow both to marinade for 4 to 24 hours. Turn or toss half way through marinade process.  Allow meat and vegetables to rest at room temperature for two hours before proceeding. *I prefer marinating for a longer time period, so the marinade flavors are fully absorbed.
4)  Remove steak from marinade and shake off excess. Thread skewers with meat and vegetables, rotating veggies and meat.
5)  Turn gas grill to high heat, and heat to 500°. Place kabobs over high heat, closing lid during grill time. Turn Kabobs every 2 minutes, and grill for 5 to 6 minutes for medium rare.
6)  Remove from heat and place on a platter, sprinkle with finishing salt and cover, allowing too rest for 5 minutes.

Serve over a bed of tri-colored Quinoa, for a complete deliciously beautiful meal. Enjoy!
Kabob Ingredients:

1 - 12 oz. Round Heel Steak, cut into 12 pieces
2 - duo colored bell peppers, cut into meat size pieces

1 - large onion, quartered & separated
12 - cherry tomatoes
wooden skewers, soaked in water

Marinade Ingredients:

¾ - cup lime infused olive oil (or olive oil, plus zest & juice of a lime)
2 - tablespoons sugar
1 - tablespoon Emeril’s Essence
1 - teaspoon garlic powder
1 - tablespoon black pepper
1 - teaspoon salt

Preparation:

1)  Prep steak and vegetables. Place buffalo steak pieces in large baggie and spread vegetables in a single layer on a pan.
2)  Mix all marinade ingredients in a blender and flash process to incorporate.
3)  Pour ¼ cup of the marinade in bag with the meat, seal bag and massage marinade into meat. Pour remaining marinade over vegetables and toss to coat evenly. Cover vegetables with saran. Allow both to marinade for 4 to 24 hours. Turn or toss half way through marinade process.  Allow meat and vegetables to rest at room temperature for two hours before proceeding. *I prefer marinating for a longer time period, so the marinade flavors are fully absorbed.
4)  Remove steak from marinade and shake off excess. Thread skewers with meat and vegetables, rotating veggies and meat.
5)  Turn gas grill to high heat, and heat to 500°. Place kabobs over high heat, closing lid during grill time. Turn Kabobs every 2 minutes, and grill for 5 to 6 minutes for medium rare.
6)  Remove from heat and place on a platter, sprinkle with finishing salt and cover, allowing too rest for 5 minutes.

Serve over a bed of tri-colored Quinoa, for a complete deliciously beautiful meal. Enjoy!
https://wildideabuffalo.com/blogs/recipes/55934401-buffalo-kabobs




Wild Idea Buffalo - ROUND HEEL STEAK 12 OZ.
This cut is a favorite of Jill's: loaded with flavor, it comes from the most tender part of the primal
round.  A hidden cut that only skilled artisan butchers are aware of.  We've cut it into a 12 oz. portion, making it a perfect dinner for two option. Marinade is optional.  Rub with a little olive oil, salt and pepper and grill or pan sear.

12 oz. steak
https://wildideabuffalo.com/products/round-heel-steak

It’s Chili, Chowder, or Stew Saturday – Italian Beef and Barley Soup

This week's It’s Chili, Chowder, or Stew Saturday Recipe is – Italian Beef and Barley Soup. For this recipe you'll be using Boneless Beef Top Sirloin Steak along with Carrots, Onion, Parsnips, Tomatoes, and Herbs. It's from the Diabetes Self Management website which has a huge selection of Diabetic Friendly Recipes, Diabetes Management Tips, and Diabetes News. So check it out today! Enjoy and Make 2019 a Healthy One!  https://www.diabetesselfmanagement.com/

Italian Beef and Barley Soup
Ingredients
1 boneless beef top sirloin steak (about 1 1/2 pounds)

1 tablespoon vegetable oil
4 medium carrots or parsnips, cut into 1/4-inch slices
1 cup chopped onion
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon black pepper
1/3 cup uncooked pearl barley
2 cans (about 14 ounces each) beef broth
1 can (about 14 ounces) diced tomatoes with Italian seasoning

Directions
1 - Cut beef into 1-inch pieces. Heat oil over medium-high heat in large skillet. Brown beef on all sides; set aside.

2 - Place carrots and onion in slow cooker; sprinkle with thyme, rosemary and pepper. Top with

barley and beef. Pour broth and tomatoes over beef.

3 - Cover; cook on LOW 8 to 10 hours or until beef is tender.

Tip: Choose pearl barley rather than quick-cooking barley, because it will stand up to longer cooking.
https://www.diabetesselfmanagement.com/recipes/soups-stews/italian-beef-barley-soup/

Soup Special of the Day...Slow Cooker Chicken and Noodles

It's nothing but a Comfort Food for this week's Soup Special of the Day, Slow Cooker Chicken and Noodles. As they say Chicken and Noodle Soup is good for the Soul, and one great soup! Made using Chicken Breast Halves, Onion, Celery, Dried Parsley, Roasted Ground Cumin, Sea Salt and Ground Pepper, and a package of Reames Frozen Egg Noodles. Warm up these cold Winter Days and Nights! Enjoy and Eat Healthy in 2018 and the upcoming New Year!   

Slow Cooker Chicken and Noodles

Ingredients
4 Skinless, Boneless Chicken Breast Halves
6 cups Water
1 Onion, chopped
1 stalks Celery, chopped (optional)
Dried Parsley, Roasted Ground Cumin, Sea Salt and Ground Pepper to taste
1 (12 ounce) package Reames Frozen Egg Noodles

Directions
1 - Place chicken, water, onion, parsley, cumin, and salt and pepper to taste into a slow cooker. Add celery if desired. Set temperature to low and cook for 6 to 8 hours.
2 - When chicken is tender, remove from the slow cooker and tear or chop into bite-sized pieces. Set aside in a small bowl to keep warm. Turn the slow cooker up to high heat and stir in the frozen egg noodles. Cook until noodles are tender then return the chicken pieces to the broth. Adjust seasonings to taste.

One of America's Favorites - Stuffing

Stuffing a turkey

Stuffing or filling is an edible substance or mixture, normally consisting primarily of small cut-up pieces of bread or a similar starch and served as a side dish or used to fill a cavity in another food item while cooking. Many foods may be stuffed, including eggs, poultry, seafood, mammals, and vegetables, but chickens and turkey are the most common. Stuffing serves the dual purpose of helping to keep the meat moist while also adding to the mix of flavors of both the stuffing and the thing it is stuffed in.

Poultry stuffing often consists of dried breadcrumbs, onion, celery, salt, pepper, and other spices and herbs, a popular herb being sage. Giblets are often used. Popular additions in the United Kingdom include dried fruits and nuts (notably apricots and flaked almonds), and chestnuts.


It is not known when stuffings were first used. The earliest documentary evidence is the Roman

Stuffed turkey

cookbook, Apicius De Re Coquinaria, which contains recipes for stuffed chicken, dormouse, hare, and pig. Most of the stuffings described consist of vegetables, herbs and spices, nuts, and spelt (an old cereal), and frequently contain chopped liver, brains, and other organ meat.

Names for stuffing include "farce" (~1390), "stuffing" (1538), "forcemeat" (1688), and relatively more recently in the United States; "dressing" (1850).


In addition to stuffing the body cavity of animals, including birds, fish, and mammals, various cuts of meat may be stuffed after they have been deboned or a pouch has been cut into them. Popular recipes include stuffed chicken legs, stuffed pork chops, stuffed breast of veal, as well as the traditional holiday stuffed turkey or goose.

Many types of vegetables are also suitable for stuffing, after their seeds or flesh has been removed.

Stuffed Parasol mushroom

Tomatoes, capsicums (sweet or hot peppers), vegetable marrows (e.g., zucchini) may be prepared in this way. Cabbages and similar vegetables can also be stuffed or wrapped around a filling. They are usually blanched first, in order to make their leaves more pliable. Then, the interior may be replaced by stuffing, or small amounts of stuffing may be inserted between the individual leaves.

It is sometimes claimed that ancient Roman and medieval cooks stuffed animals with other animals. An anonymous Andalusian cookbook from the 13th century includes a recipe for a ram stuffed with small birds. A similar recipe for a camel stuffed with sheep stuffed with bustards stuffed with carp stuffed with eggs is mentioned in T.C. Boyle's book Water Music.

British celebrity chef Hugh Fearnley-Whittingstall has championed the ten-bird roast, calling it "one of the most spectacular and delicious roasts you can lay before your loved ones at Yuletide". A large turkey is stuffed with a goose, duck, mallard, guinea fowl, chicken, pheasant, partridge, pigeon, and woodcock. The roast feeds approximately 30 people and, as well as the ten birds, includes stuffing made from two pounds of sausage meat and half a pound of streaky bacon, along with sage, and port and red wine.

In the United States and eastern Canada, multi-bird dishes are sometimes served on special occasions.


Almost anything can serve as a stuffing. Many popular Anglo-American stuffings contain bread or cereals, usually together with vegetables, herbs and spices, and eggs. Middle Eastern vegetable

Stuffed orange pepper

stuffings may be based on seasoned rice, on minced meat, or a combination thereof. Other stuffings may contain only vegetables and herbs. Some types of stuffing contain sausage meat, or forcemeat, while vegetarian stuffings sometimes contain tofu. Roast pork is often accompanied by sage and onion stuffing in England; roast poultry in a Christmas dinner may be stuffed with sweet chestnuts. Oysters are used in one traditional stuffing for Thanksgiving. These may also be combined with mashed potatoes, for a heavy stuffing. Fruits and dried fruits can be added to stuffing including apples, apricots, dried prunes, and raisins. In England, a stuffing is sometimes made of minced pork shoulder seasoned with various ingredients, sage, onion, bread, chestnuts, dried apricots, dried cranberries etc. The stuffing mixture may be cooked separately and served as a side dish. This may still be called stuffing or it may be called dressing.

The United States Department of Agriculture (USDA) states that cooking animals with a body cavity filled with stuffing can present potential food safety issues. These can occur because when the meat reaches a safe temperature, the stuffing inside can still harbor bacteria (and if the meat is cooked until the stuffing reaches a safe temperature, the meat may be overcooked). For turkeys, for instance, the USDA recommends cooking stuffing/dressing separately from the bird and not buying pre-stuffed birds. (Stuffing is never recommended for turkeys to be fried, grilled, microwaved, or smoked).

"Meatless Monday" Recipe of the Week - Crescent Zucchini Pie

"Meatless Monday" Recipe of the Week - Crescent Zucchini Pie    MONDAY

This week's "Meatless Monday" Recipe of the Week is - Crescent Zucchini Pie. Zucchini like you've never had before, baked in Crescent Rolls into a pie! Along with the Zucchini you'll add; Onion, Mushrooms, Eggs, Italian Seasoning, Dijon Mustard, and 2 types of Cheese. Bake for about 25 minutes and done. It's 132 calories and 7 net carbs per serving! No Meat needed here! The recipe comes from one of my favorite recipe sites, CooksRecipes. The Cooks site has a huge selection of recipes to please all tastes, diets, and cuisines. Enjoy and Eat Healthy through the Holidays!  https://www.cooksrecipes.com/index.html

Crescent Zucchini Pie

Recipe Ingredients:
1 (8-ounce) container refrigerated crescent rolls

2 tablespoons butter or olive oil
3 cups thinly sliced zucchini
1 cup chopped onion
1 (4-ounce) can sliced mushrooms, drained
4 large eggs
1 tablespoon Italian seasoning
2 teaspoons Dijon mustard
1 cup shredded mozzarella cheese
1 cup shredded Colby-Monterey Jack cheese

Cooking Directions:
1 - Preheat oven to 375°F (190°C).
2 - Coat a 9-inch deep-dish pie plate with cooking spray.
3 - Separate crescent rolls into eight triangles and arrange in the pie dish with points toward center. Press to seal seams.
4 - In a large skillet over medium-high heat, melt the butter (or heat oil if using oil); add the zucchini, onions and mushrooms, and sauté until tender, about 5 minutes.
5 - In a large bowl, beat together eggs, Italian seasoning and mustard; beat to mix.
6 - Add vegetables to egg mixture, mixing thoroughly; pour over crust.
7 - Bake pie until a knife inserted near the center comes out clean, about 20 to 25 minutes.
Makes 5 servings.

Nutritional Information Per Serving (1/5 of recipe): Calories: 132; Total Fat: 6g; Saturated Fat: 2g; Cholesterol: 214mg; Total Carbs: 10g; Fiber: 3g; Protein: 9g; Sodium: 93mg.

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

Jennie - O Turkey Recipe of the Week - Slow Cooker Turkey Pot Pie

This week's Jennie - O Turkey Recipe of the Week is - Slow Cooker Turkey Pot Pie. It's always Comfort Food when the Slow Cooker comes out! You'll be using the JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins along with Carrots, Celery, Onion, Mushroom Soup, Chicken Broth, and Biscuits. You can find this recipe at the Jennie - O Turkey website along with all the other Delicious and Healthy recipes. Enjoy and Make the SWITCH in 2018!  https://www.jennieo.com/

Slow Cooker Turkey Pot Pie
For a nutritious meal that’s pure comfort, try slow cooker turkey tenderloin in a creamy mushroom and chicken broth. Topped with biscuits and veggies, it’s a fall favorite that takes only 15 minutes to prep. This easy weeknight meal saves great for leftovers!

INGREDIENTS

2 large carrots, peeled and sliced
2 celery stalks, chopped
1 medium onion, chopped
1 (20-ounce) package JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins
1 can cream of mushroom soup
1 cup chicken broth
1 (16-ounce) can refrigerated biscuits

DIRECTIONS
1) In slow cooker, place carrots, celery and onion. Top with turkey breast tenderloin. In medium bowl, stir together cream of mushroom soup and chicken broth. Pour mixture over turkey. Cover and cook on HIGH 1:45 hours or LOW 2:25 hours.
2) Meanwhile, cook biscuits according to package directions.
3) Shred turkey with 2 forks, stirring to combine. Top with biscuits and return to slow cooker. Cook, covered an additional 30 minutes or until mixture is hot. Always cook turkey to well-done, 165°F as measured by a meat thermometer.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING

Calories 430
Protein 29g
Carbohydrates 44g
Fiber 2g
Sugars 5g
Fat 16g
Cholesterol 45mg
Sodium 910mg
Saturated Fat 2.5g

https://www.jennieo.com/recipes/1207-slow-cooker-turkey-pot-pie

Soup Special of the Day!.....Sweet Potato Bisque

This week's Soup Special of the Day is a Sweet Potato Bisque. Made using Sweet Potatoes, Carrots, Onion, Garlic, Celery, Bacon, and Orange Juice. The recipe is from the CooksRecipes website which is loaded with with delicious and healthy recipes to please all tastes, diets, or cuisines. Enjoy and Eat Healthy in 2018!  https://www.cooksrecipes.com/index.html

Sweet Potato Bisque

A smooth, rich bisque with sweet potatoes, carrots, onion, garlic, celery, bacon and orange juice.

Recipe Ingredients:
1 tablespoon olive oil

2 slices bacon, diced
1/2 cup diced onion
1/2 cup diced carrots
1/2 cup diced celery
4 cloves garlic, peeled and minced
1/2 cup fresh orange juice
2 medium sweet potatoes, peeled and diced
4 new potatoes, peeled and diced
6 cups flavorful chicken or vegetable stock
1 tablespoon Splenda® Sugar Blend
1/2 teaspoon cayenne pepper
1 pinch salt and freshly ground black pepper

Cooking Directions:
1 - Heat the olive oil in a large pan over medium-high heat; add bacon.
Cook for about 2 minutes to render the fat.
2 - Add onion, carrot, celery, and garlic, and sauté for 5 to 7 minutes, stirring frequently. Then add the orange juice and reduce to thick syrup.
3 - Add the potatoes and stock and bring to a boil.
Reduce heat and simmer for about 30 minutes, or until the potatoes are tender.
4 - Add Splenda® Sugar Blend for Baking and cayenne.
5 - Ladle mixture into a blender and pure thoroughly in batches; strain and season with salt and pepper. If the soup is too thick, thin with a little chicken or vegetable stock.
6 - Serve warm.
Makes 8 (3/4 cup) servings.

Nutritional Information Per Serving (1/8 of recipe; 3/4 cup): Calories 180 | Calories from Fat 45 | Fat 5.0g (sat 1.0g) | Cholesterol 0mg | Sodium 860mg | Carbohydrates 29g | Fiber 3g | Sugars 8g | Protein 5g.
https://www.cooksrecipes.com/diabetic/sweet_potato_bisque_recipe.html