Soup Special of the Day......Tomato Basil Soup

This week's Soup Special of the Day is a Tomato Basil Soup. The recipe uses; tomatoes, leeks, carrots, shallots, garlic, thyme, bay leaves, and basil. The recipe comes from the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, or cuisines so check it out today! Enjoy and Eat Healthy in 2018!  https://www.cooksrecipes.com/index.html

Tomato Basil Soup
Consider making a double batch for the freezer or for popping into the microwave the next day for a perfect low-calorie light lunch.

Recipe Ingredients:
1 pound fresh tomatoes, peeled, seeded and chopped

1/2 cup carrots, washed and chopped
1/2 cup leeks, washed and chopped (can substitute onions)
1/2 cup chopped shallots
1/2 teaspoon minced garlic
1/4 cup olive oil
1 sprig fresh thyme
2 bay leaves
1/4 cup tomato paste
8 cups chicken broth
5 tablespoons chopped fresh basil

Cooking Directions:
1 - Heat olive oil in a 4-quart saucepan.
2 - Add tomatoes, leeks, carrots, shallots and garlic; sauté for 1 to 2 minutes.
3 - Add fresh thyme, bay leaves, tomato paste and chicken broth
4 - Simmer on low heat for 20 to 25 minutes.
5 - Remove thyme and bay leaves.
6 - Purée mixture in blender or food processor.
7 - Reheat soup.
8 - Serve with freshly chopped basil in each bowl.
Makes 4 servings.
https://www.cooksrecipes.com/soup/tomato_basil_soup_recipe.html

Soup Special of the Day.......Turkey Tuscan Bean and Tomato Soup

This week’s Soup Special of the Day is Turkey Tuscan Bean and Tomato Soup. This is from the Jennie – O Turkey website and is made with JENNIE-O® Lean Italian Seasoned Ground Turkey along with Rosemary, Shallots, and Great Northern Beans. You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH! https://www.jennieo.com/

Turkey Tuscan Bean and Tomato Soup
Rosemary, shallots, lean ground turkey and Great Northern Beans simmer together to create this low fat Italian soup. Topped with crunchy croutons, it’s great comfort food for cool nights.

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

1 tablespoon olive oil
½ cup sliced shallots or onion
3 cloves garlic, minced
2 (16-ounce) cans Great Northern Beans, rinsed and drained
1 (14.5-ounce) can seasoned diced tomatoes
2 (14.5-ounce) cans reduced-sodium chicken broth
1 tablespoon chopped fresh rosemary
¼ teaspoon freshly ground pepper
½ cup garlic or herb croutons, divided, if desired

DIRECTIONS
1) Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) In large saucepan, heat oil over medium-high heat. Add shallots and garlic; cook 5 minutes or until softened, stirring occasionally.
3) Add beans, tomatoes, broth, rosemary, pepper and turkey; bring to boil. Reduce heat; simmer, uncovered 15 minutes or until thickened.
4) Ladle into shallow bowls; top with croutons.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING

Calories 300
Protein 21g
Carbohydrates 29g
Fiber 10g
Sugars 6g
Fat 10g
Cholesterol 55mg
Sodium 800mg
Saturated Fat 2.5g
https://www.jennieo.com/recipes/147-turkey-tuscan-bean-and-tomato-soup



Lean Italian Seasoned Ground Turkey

For all your favorite spaghetti, lasagna meatball and sausage recipes, look no further than JENNIE-

O® Lean Italian Seasoned Ground Turkey! It’s already Italian seasoned right out of the package. And since it’s lean, it comes with 70% less fat than USDA data for all ground beef. Save on prep time, and flavor!

* GLUTEN FREE
* PRESEASONED
* 70% LESS FAT THAN REGULAR GROUND BEEF
* 20 OZ-PACKAGE (1.25 LBS)
* 16 OZ-PACKAGE (1 LB) 20-OZ (1.25 LBS) PACKAGE

COOKING INSTRUCTIONS
CONSUMER STOVETOP SKILLET:
Spray skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.
* Always cook to an internal temperature of 165°F.

NUTRITION INFORMATION
Serving Size112 g

Calories 160
Calories From Fat 90
Total Fat 9.0 g
Saturated Fat 3.0 g
Trans Fat. 0 g
Cholesterol 80 mg
Sodium 620 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugars 2 g
Protein 19 g
Vitamin A 0%
Vitamin C 4%
Iron 8%
Calcium 2%
https://www.jennieo.com/products/195-lean-italian-seasoned-ground-turkey

Kitchen Hint of the Day!

No shallots?..................


Making Dinner and you need shallots but find that you are out - Substitute with a combination of onions and garlic.

Healthy Vegetable Side Dish Recipes

From the EatingWell website and Magazine its Healthy Vegetable Side Dish Recipes. Make all your meals healthier with these Healthy Vegetable Side Dish Recipes. Nutritious, Healthy and Delicious dishes like; Pan-Fried Cabbage with Bacon and Shallot, Gomen (Ethiopian-Style Collard Greens), and Baked Butternut Squash. Find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2018!  http://www.eatingwell.com/

Healthy Vegetable Side Dish Recipes
Find healthy, delicious vegetable side dish recipes, from the food and nutrition experts at EatingWell.

Pan-Fried Cabbage with Bacon and Shallot
Of all the vegetables in the supermarket, cabbage gives you some of the best value for your dollar. It's inexpensive and low in calories, but packed with nutritional benefits (vitamin C, fiber, cancer-fighting phytochemicals). This easy vegetable side dish gets a boost of flavor from shallot, caraway seeds and a delicious finish of crisp bacon.........


Gomen (Ethiopian-Style Collard Greens)
These sautéed collards can be served as a vegan main dish or as a hearty side to doro alicha (chicken with onions and spiced butter sauce) or messer wot (spiced lentils). Either way, don't forget to serve it with injera, the traditional crêpe-like bread common in Ethiopia........


Baked Butternut Squash
Baked butternut squash has a caramelized flavor, which is delicious if you use the cooked squash in soups and sauces. It's simple to bake a butternut squash; just cut it in half and roast it in the oven.......



* Click the link below to get all the Healthy Vegetable Side Dish Recipes
http://www.eatingwell.com/recipes/18028/side-dishes/vegetable/

Soup Special of the Day!........Turkey Tuscan Bean and Tomato Soup

This week's Soup Special of the Day is Turkey Tuscan Bean and Tomato Soup. This is from the Jennie - O Turkey website and is made with JENNIE-O® Lean Italian Seasoned Ground Turkey along with Rosemary, Shallots, and Great Northern Beans. You can find this recipe along with all the other delicious and healthy recipes at the Jennie - O Turkey website. Enjoy and Make the SWITCH!  https://www.jennieo.com/



Turkey Tuscan Bean and Tomato Soup
Rosemary, shallots, lean ground turkey and Great Northern Beans simmer together to create this low fat Italian soup. Topped with crunchy croutons, it’s great comfort food for cool nights.

INGREDIENTS

1 (16-ounce) package JENNIE-O® Lean Italian Seasoned Ground Turkey
1 tablespoon olive oil
½ cup sliced shallots or onion
3 cloves garlic, minced
2 (16-ounce) cans Great Northern Beans, rinsed and drained
1 (14.5-ounce) can seasoned diced tomatoes
2 (14.5-ounce) cans reduced-sodium chicken broth
1 tablespoon chopped fresh rosemary
¼ teaspoon freshly ground pepper
½ cup garlic or herb croutons, divided, if desired

DIRECTIONS

1) Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) In large saucepan, heat oil over medium-high heat. Add shallots and garlic; cook 5 minutes or until softened, stirring occasionally.
3) Add beans, tomatoes, broth, rosemary, pepper and turkey; bring to boil. Reduce heat; simmer, uncovered 15 minutes or until thickened.
4) Ladle into shallow bowls; top with croutons.
* Always cook to an internal temperature of 165°F.


RECIPE NUTRITION INFORMATION

PER SERVING
Calories300
Protein21g
Carbohydrates29g
Fiber10g
Sugars6g
Fat10g
Cholesterol55mg
Sodium800mg
Saturated Fat2.5g
https://www.jennieo.com/recipes/147-turkey-tuscan-bean-and-tomato-soup

Turkey Kabobs

Fire up the grill and get the Turkey Kabobs ready! Grilled Turkey and Vegetables makes the weekend even better! Using  JENNIE-O® Savory Roast Turkey Breast Tenderloin along with Tomatoes, Shallots, and more! Eat delicious and eat healthy these Turkey Kabobs. Enjoy and Make the Switch!    https://www.jennieo.com/

Turkey Kabobs
Grilled turkey tenderloin and veggies

INGREDIENTS

¾ cup Greek yogurt
1 cup chopped fresh basil leaves
1 cup chopped fresh mint leaves
3 tablespoons olive oil
1 teaspoon salt
½ teaspoon freshly ground pepper
2 cloves garlic, coarsely chopped
½ (24-ounce) package JENNIE-O® Savory Roast Turkey Breast Tenderloin, cut into 1½ to 2-inch pieces
1 cup cherry tomatoes
6 shallots, cut in half

DIRECTIONS

1) Process yogurt, basil, mint, olive oil, salt, pepper and garlic in food processor or blender, until smooth. Pour yogurt mixture over turkey pieces and stir to combine. Cover and refrigerate 1 hour or overnight. Remove turkey from marinade, discarding excess marinade.
2) Thread turkey, tomatoes, and shallots onto metal skewers. Prepare grill for medium heat. Cook skewers on grill, 12 to 15 minutes turning skewers a quarter turn every 3 minutes. Always cook turkey until well done, 165°F as measured by meat thermometer.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING
Calories160
Protein14g
Carbohydrates11g
Fiber4g
Sugars3g
Fat8g
Cholesterol25mg
Sodium620mg
Saturated Fat1.5g
https://www.jennieo.com/recipes/977-turkey-kabobs

Our Favorite Tomato Recipes

From the Diabetic Living Online website its - Our Favorite Tomato Recipes. Put those Tomatoes to greatuse with these Diabetic - Friendly Tomato Recipes! Recipes that include; Salmon with Roasted Tomatoes and Shallots, Baked Tomato and Okra, and Smoky Tomato Pizza. Find them all at the Diabetic Living Online website. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/


Our Favorite Tomato Recipes

Tomatoes are a healthy, low-carb addition to any meal. With so many different varieties and ways to prepare tomatoes, there's something for everyone.



Salmon with Roasted Tomatoes and Shallots

Have a bounty of grape tomatoes? Put them to delicious use in this scrumptious recipe that makes a company-worthy dish.......


Baked Tomato and Okra

Looking to change up your go-to side dish? Put a spin on mixed veggies with this Southern-inspired recipe that's low in carbs and calories.......


Smoky Tomato Pizza

Plum tomatoes star in these gourmet-style pizzas featuring smoked Gouda cheese. One recipe makes two pizzas......



* Click the link below to get all the - Our Favorite Tomato Recipes
http://www.diabeticlivingonline.com/food-to-eat/nutrition/our-favorite-tomato-recipes

Our Favorite Tomato Recipes

From the Diabetic Living Online website its - Our Favorite Tomato Recipes. Check out the diabetic Living website for all your Diabetic Friendly Recipes!   http://www.diabeticlivingonline.com/

Our Favorite Tomato Recipes

Tomatoes are a healthy, low-carb addition to any meal. With so many different varieties and ways to prepare tomatoes, there's something for everyone.


Salmon with Roasted Tomatoes and Shallots

Have a bounty of grape tomatoes? Put them to delicious use in this scrumptious recipe that makes a company-worthy dish......


Baked Tomato and Okra

Looking to change up your go-to side dish? Put a spin on mixed veggies with this Southern-inspired recipe that's low in carbs and calories.....


Smoky Tomato Pizza

Plum tomatoes star in these gourmet-style pizzas featuring smoked Gouda cheese. One recipe makes two pizzas......


* Click the link below to get all the - Our Favorite Tomato Recipes
http://www.diabeticlivingonline.com/food-to-eat/nutrition/our-favorite-tomato-recipes

Diabetic Dish of the Week - Wild Mushroom Flatbread

This week's Diabetic Dish of the Week is a Wild Mushroom Flatbread. Made with Cremini Mushrooms and Shiitake Mushrooms. There are several versions of this recipe, I went with the one from the Diabetes Self-Management website. If your looking for some Diabetic Friendly recipes check their site out!        http://www.diabetesselfmanagement.com/recipes/

Wild Mushroom Flatbread

Ingredients

1 package (13.8 ounces) Pillsbury Refrigerated Pizza Dough

2 teaspoons Extra Virgin Olive Oil

1 package (4 ounces) sliced Cremini Mushrooms

1 package (4 ounces) sliced Shiitake Mushrooms

1 Shallot, thinly sliced

2 cloves Garlic, minced

1/2 teaspoon Sea Salt

3/4 cup (3 ounces) grated Gruyère Cheese

2 teaspoons chopped fresh Thyme

Directions

Preheat oven to 400°F. Line baking sheet with parchment paper. Spray with nonstick cooking spray.

Roll out pizza dough on lightly floured surface to 15 x 10-inch rectangle. Place on prepared baking sheet. Bake 10 minutes.

Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add mushrooms; cook and stir 5 minutes. Add shallot and garlic; cook and stir 5 minutes or until tender. Season with salt.

Arrange mushroom mixture evenly over prepared pizza crust. Top evenly with cheese and thyme.

Bake 8 minutes or until cheese is melted. To serve, cut into 16 pieces.

Yield: 16 pieces (about 8 servings). Serving size: 2 pieces.

Nutrition Facts Per Serving:

Calories: 184, Carbohydrates: 25 g, Protein: 8 g, Fat: 8 g, Saturated Fat: 3 g, Cholesterol: 12 mg, Sodium: 537 mg, Fiber: 1 g

http://www.diabetesselfmanagement.com/recipes/snacks-appetizers/wild-mushroom-flatbread/

Diabetic Dish of the Week - Wild Mushroom Flatbread

This week's Diabetic Dish of the Week is a Wild Mushroom Flatbread. Using Cremini Mushrooms, Shiitake Mushrooms, and Gruyère Cheese. Plus it's 184 calories and 25 carbs per serving. My neighbor makes this one all the time.


Wild Mushroom Flatbread

Ingredients

1 package (13.8 ounces) Pillsbury Refrigerated Pizza Dough or Your favorite dough
2 teaspoons extra virgin olive oil
1 package (4 ounces) sliced cremini mushrooms
1 package (4 ounces) sliced shiitake mushrooms
1 shallot, thinly sliced
2 cloves garlic, minced
1/2 teaspoon sea salt
3/4 cup (3 ounces) grated Gruyère cheese
3 teaspoons chopped fresh thyme


Directions

1 - Preheat oven to 400°F. Line baking sheet with parchment paper. Spray with nonstick cooking spray.

2 - Roll out pizza dough on lightly floured surface to 15 x 10-inch rectangle. Place on prepared baking sheet. Bake 10 minutes.

3 - Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add mushrooms; cook and stir 5 minutes. Add shallot and garlic; cook and stir 5 minutes or until tender. Season with salt.

4 - Arrange mushroom mixture evenly over prepared pizza crust. Top evenly with cheese and thyme.

5 - Bake 8 minutes or until cheese is melted. To serve, cut into 16 pieces.

Yield: 16 pieces (about 8 servings). Serving size: 2 pieces.

Nutrition Facts Per Serving:
Calories: 184, Carbohydrates: 25 g, Protein: 8 g, Fat: 8 g, Saturated Fat: 3 g, Cholesterol: 12 mg, Sodium: 537 mg, Fiber: 1 g

Today's Menu: Buffalo Sirloin Steak & Mushroom Diane w/ Creamy Cornmeal

Dinner Tonight: Buffalo Sirloin Steak & Mushroom Diane w/ Creamy Cornmeal

Started off a cold morning but gradually warmed up to the mid 40's and sunny out. Went to Kroger for a few items to make my dinner tonight. Back home and did a couple of loads of laundry for Mom and helped out cleaning the house. For dinner tonight a couple of new recipes. I prepared Buffalo Sirloin Steak & Mushroom Diane w/ Creamy Cornmeal.







I received a trial issue of Week Night Menus, from Cuisine At Home Magazines. And it was packed with some great recipe ideas, like the two I'm trying tonight for dinner, Buffalo Sirloin Steak & Mushroom Diane w/ Creamy Cornmeal. I signed up to get the magazine for a year, hopefully all issues will be as good as this one!

I'll need the following to prepare the Steak & Mushroom Diane; Wild Idea Buffalo 8 oz. Sirloin Steak (Seasoned with Sea Salt and Black Pepper), 2 Tbsp Extra Virgin Olive Oil, Saute; quartered Button Mushrooms, 1 small Minced Shallot, Red Pepper Flakes (to taste), Blue Bonnet Light Butter, Swanson Low - Sodium Beef Broth, Dijon Mustard, fresh chopped Parsley, Worcestershire Sauce, and Lemon Juice.  







To prepare; Using a medium size saute pan I seared the Steak in the oil over medium heat until a deep browning, about 4 1/2 minutes per side. Remove the Steak from the pan when done and set aside. In the same pan I sauteed the Mushrooms and the Minced Shallots along with 1/2 Tbsp of Butter. Cooking until the Mushrooms are tender and the moisture in the pan has evaporated. Then I whisk together a 1/2 cup of the Swanson Low - Sodium Beef Broth Dijon Mustard; then deglazed the pan with the Broth mixture. Reduce the heat to medium-low and simmered the Sauce for 5 minutes. Stir in the Parsley, Worcestershire Sauce, Lemon Juice, then returned the Steak and any of the juices to the pan. Simmer until the Sauce thickens, turning the Steak to coat both sides, 2-3 minutes. And we have another one of those "Keeper Recipes!" The Wild Idea Buffalo Sirloin is always delicious but add the Mushrooms and Diane and you have one incredible meal. The Steak and Mushrooms were just bursting with flavor, the Worcestershire Sauce and Lemon Juice are perfect for this dish.

I also made another new dish also from the Week Night Menus magazine, Creamy Cornmeal. To prepare this I'll be using; 1 1/2 cups Swanson Low - Sodium Chicken Broth, 1 1/2 cups 2% Milk, 3/4 cup Yellow Cornmeal, 1/4 cup Maytag Crumbled Blue Cheese, 1/4 cup Heavy Cream, and Sea Salt and Black Pepper to taste. To prepare it you boil the Broth and Milk in a sauce pan over medium heat. Whisk in the Cornmeal and simmer until thickened, whisking often, about 5 minutes. Stir in the Blue Cheese and Heavy Cream; season with Salt. Serving immediately while hot. And another new delicious "Keeper Recipe". This is a really good Cornmeal or Polenta Side Dish. And I love this new Magazine, lot of new recipes I'll be trying. I also had a slice of Klosterman Wheat Bread. For dessert later a Jello Dark Chocolate Pudding.

Seafood of the Week - Clams Casino

Clams Casino over Rock Salt

Clams casino is a clam "on the halfshell" dish with breadcrumbs and bacon. It originated in Rhode Island in the United States. It is often served as an appetizer in New England and is served in variations nationally.








The dish uses littlenecks or cherrystone clams. Other basic ingredients include butter, peppers, bacon and garlic. Worcestershire sauce, salt and pepper, white wine, lemon juice, and shallots or onion are also used. Tabasco sauce is sometimes added, and parsley is sometimes used as a garnish.








The clams, bacon, and other ingredients are cooked in various ways depending on the recipe, and then added with breading to half the clam shell and baked or broiled (grilled from above) to a golden brown.

The dish is popular with Italian-Americans, having "a permanent spot on just about every trattoria menu" in Little Italy, Manhattan, and is considered an American classic. Clams casino is often served at Italian festivals and during the holidays[6] in the United States.

There are many variations on the dish, but the constant factor is the bacon: "Bacon remains the major key to its success", with some chefs recommending smoked bacon for its salty flavor and others advocating an unsmoked variety.








According to legend, the recipe for clams casino was originally developed in 1917 in the Little Casino in Narragansett, Rhode Island, by a maître d'hôtel for a woman of means wanting something special for her guests. Good Housekeeping Great American Classics attributes the dish to Mrs. Paran Stevens and maître d'hôtel Julius Keller. She named the dish after the hotel, and word and popularity of the dish has since spread across the United States, including New Orleans, where oysters are substituted for clams. Clams casino remains a very popular dish in Rhode Island, "appearing on almost every menu".

"In the first decades of this century (20th), if a restaurant wanted to be noted, it came up with a dish that involved the baking of shellfish". While there was a profusion of this type of menu offering (often with the meat taken out of the shell prepared with sauce and returned to the shell), clams casino and oysters Rockefeller "are among the few surviving dishes from the shellfish fad".

Fall Harvest: Shallots

Shallots are harvested in late summer and into fall, and are at their sweetest when fresh. Shallots are a member of the allium family, just like onions, leeks, and garlic. While often thought of as smaller, milder onions, shallots are their own species and aren't simply small onions. In most climates, shallots are planted in the fall to harvest the following summer and fall. Since shallots keep well if kept in a cool, dark, dry place, fresh shallots are often available into early winter.

Whole shallots

The shallot (Allium cepa var. aggregatum, or the A. cepa Aggregatum Group) is a botanical variety of the species Allium cepa, to which the multiplier onion also belongs. The shallot was formerly classified as a separate species, A. ascalonicum, a name now considered a synonym of the currently accepted name. The genus Allium, which includes onions and garlic as well as shallots, is now classified in the plant family Amaryllidaceae, but was formerly considered to belong to the separate family Alliaceae.






Like garlic, shallots are formed in clusters of offsets with a head composed of multiple cloves. The skin colour of shallots can vary from golden brown to gray to rose red, and their off-white flesh is usually tinged with green or magenta.
Shallots are extensively cultivated for culinary uses, propagated by offsets. In some regions ("long-season areas"), the offsets are usually planted in autumn (September or October in the Northern Hemisphere). In some other regions, the suggested planting time for the principal crop is early spring (typically in February or the beginning of March in the Northern Hemisphere).
In planting, the tops of the bulbs should be kept a little above ground, and the soil surrounding the bulbs is often drawn away when the roots have taken hold. They come to maturity in summer (about July or August in the Northern Hemisphere), although fresh shallots can now be found year-round in supermarkets. Shallots should not be planted on ground recently manured.
In Africa, shallots are grown in the area around Anloga in southeastern Ghana.






Shallots are used in fresh cooking in addition to being pickled. Finely sliced, deep-fried shallots are used as a condiment in Asian cuisine, often served with porridge. As a species of Allium, shallots taste somewhat like a common onion, but have a milder flavor. Like onions and garlic, when sliced, raw shallots release substances that irritate the eye, resulting in production of tears.
Shallots appear to contain more flavonoids and phenols than other members of the onion genus.
Fresh shallots can be stored in cool, dry area (32 to 40 °F, 60 to 70% RH) for six months or longer. Chopped, dried shallots are also available.

I’m all out, What can I use?

Preparing a recipe and realize your out of one of the essential ingredients. Try this as a substitution.


I’m all out of Shallots, What can I use?


Try - Scallions or leeks or yellow onions