Soup's On!

While the weather is warming up, if you’re looking for something warm, yummy, and comforting, what could be better than homemade soup? It fits the bill on so many levels.

When I was growing up, my mom had a soup tureen similar to this one. When she'd pull it down from its place in the cupboard, I knew we were in for a yummy meal. Usually, she'd also make homemade rolls to go with the soup.

Mom

Sometimes, Mom would have the radio on low while cooking, listening to easy listening music. I've gotten to where I occasionally listen to one of three NPR stations: WMNF, WUSF, or WPKN. The first two are out of Tampa, Florida, the last out of Bridgeport, Connecticut. (You can access them either online on your computer or your Alexa device.) I also have CDs from several groups that just put me in the mood to do anything creative (whether cooking, writing, painting, or photography); check out Playing for Change or Abigail Washburn, for starters.

Now, for the soup recipes. Check out the Three Sisters Soup, the Italian Meatball Soup, or any of the other yummy soups in today's post. Enjoy!


WEST AFRICAN PEANUT SOUP

This interesting soup comes from Drumnwrite in Allrecipes. The recipe begins, "Tomatoes and peanut butter? YES! The first time I tried this at a health food restaurant, I was hooked. About 5 years of tweaking the recipe to my personal taste has created a spicy, sweet favorite amongst my friends and family. Luckily there is always enough for everyone!"

Prep Time: 20 minutes; Cook Time: 1 hour; Total Time: 1 hour 20 minutes; Servings:10

To view this online, go to https://www.allrecipes.com/recipe/68530/west-african-peanut-soup/.

Ingredients

2 tablespoons olive oil

2 medium onions, very finely diced

2 large bell peppers, (any color) finely chopped

6 large cloves garlic, minced

1 (28 ounce) can chopped tomatoes with juice

8 cups vegetable broth

1/4 teaspoon pepper

1/4 teaspoon red pepper flakes

1/2 cup uncooked rice

1 (18 ounce) jar creamy peanut butter

1/2 cup chopped roasted peanuts

Directions

Heat olive oil in a large stock pot over medium-high heat. Cook onion, bell pepper, and garlic until lightly browned, about 5 minutes. Stir in tomatoes with their juice, vegetable broth, pepper, and red pepper flakes. Simmer, uncovered, for 15 minutes.

Add rice to soup and stir. Reduce heat, cover, and simmer 25 minutes, or until rice is tender.

When rice is cooked, whisk in peanut butter and return to a simmer, and serve. Garnish with chopped roasted peanuts, if desired.

HERBED CARROT SOUP



From the December 2005 issue of Runner's World; reprinted from HerbWise: Growing, Cooking, WellBeing, by Bruce Burnett



Directions

2 pounds of carrots, chopped

1 large onion, diced

6 sprigs of fresh parsley, 3 sprigs of fresh thyme or 1 teaspoon of dried thyme, and 6 six black peppercorns, bundled together so that they can be easily removed after cooking

2 cloves garlic, crushed

4 Tbs of butter

6 C of vegetable stock

Freshly grated mace or nutmeg

Salt & pepper to taste

Directions

Lightly sauté the onion & garlic in the butter. Add the stock & carrots & simmer for about 15 minutes. Add the bundle of herbs & continue to simmer for another 20 minutes. Remove the herbs, allow the soup to cool, & put it through the blender in batches. Reheat the soup over low heat while adding the mace or nutmeg & salt & pepper to taste. Serve with some fresh, homemade bread & garnish with some fresh parsley & a little chopped fresh thyme.

Note: The original recipe called for vegetable or chicken stock.

THREE SISTERS SOUP

This is from American Heart Association, and begins, “Simple Cooking with Heart brings you this interesting vegetable and bean soup called Three Sisters Soup.

“This is actually a Native American recipe and the three 'sisters' refer to corn, beans and squash!”

Makes 6 servings

To view this online, go to https://recipes.heart.org/en/recipes/three-sisters-soup

Note: This recipe calls for either chicken or vegetable stock on the American Heart Association web site. However, since this is a vegetarian blog, I'm keeping it at only the veggie broth. Also, if you're looking for quite a few yummy heart-healthy recipes, check out the AHA's site and follow around to their recipes.

Ingredients

6 cups fat-free, low-sodium vegetable stock

16 oz. canned, low-sodium yellow corn or hominy, drained, rinsed

16 oz. canned, low-sodium kidney beans (drained, rinsed)

1 small onion (chopped)

1 rib celery (chopped)

15 oz. canned, cooked pumpkin (Tip: Be careful, don’t get pumpkin pie filling!)

5 fresh sage leaves

OR

1/2 tsp. dried sage

1/2 tsp. curry powder

Directions

Bring veggie stock to a slow boil.

Add corn/hominy, beans, onion and celery.Boil for 10 minutes.

Add sage leaves, curry and pumpkin and simmer on medium-low heat for 20 minutes.

ENCHILADA SOUP

This is from Old El Paso, and begins, "Give your go-to chicken dish a soup-upgrade with this Chicken Enchilada Soup recipe. The best part is that with the help of some Old El Paso™ enchilada sauce, your slow cooker will do the work for you. You can bring the heat with the hot sauce or keep it mild, but either way, it's an easy option to bring delicious chicken enchilada soup flavor to your next fall meal."

Prep Time: 10 minutes; Total Time: 8 hours 10 minutes; Makes 6 servings

To view this online, go to https://www.oldelpaso.com/recipes/enchilada-soup.

Ingredients

2 cups Progresso™ chicken broth (from 32-oz carton)

1 can (19 oz) Old El Paso™ mild or hot enchilada sauce

1 can (4.5 oz) Old El Paso™ chopped mild green chiles

1 package (20 oz) bone-in chicken breasts, skin removed

1 can (15 oz) Progresso™ black beans, drained, rinsed

1 bag (12 oz) frozen corn, thawed, drained

Shredded Mexican cheese blend, if desired

Chopped fresh cilantro, if desired

Crushed tortilla chips, if desired

Preparation

Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix broth, enchilada sauce and chiles. Place chicken into enchilada sauce mixture; spoon sauce over chicken.

Cover; cook on Low heat setting 7 to 8 hours.

Remove chicken from cooker with slotted spoon. Stir beans and corn into mixture in cooker. Increase heat setting to High. Cover; cook 5 to 10 minutes longer. Meanwhile, shred chicken by pulling apart with 2 forks; return to cooker. Cook until thoroughly heated.

Top each serving with cheese, cilantro and tortilla chips.

Expert Tips

Transfer corn from freezer to refrigerator when chicken starts to cook. It will be completely thawed by the time it is added to the slow cooker.

Vary the heat in this soup by using mild or hot enchilada sauce and serving with red pepper sauce on the side.

ITALIAN MEATBALL SOUP

Recipe Yield: Yield: 8 servings (about 2 cups each)

Source: 1,001 Recipes For People with Diabetes

Book Title: 1,001 Recipes For People with Diabetes

View this online at https://diabeticgourmet.com/diabetic-recipes/italian-meatball-soup.

Ingredients

1-1/2 pounds ground turkey

2 egg whites

1/4 cup seasoned dry bread crumbs

4 cloves garlic, minced, divided

3 tablespoons Italian seasoning, divided

Olive oil cooking spray

4 cans (15 ounces each) reduced-sodium chicken broth

3 cups water

2 cups green beans, diagonally cut into 1/2-inch pieces

4 medium carrots, sliced

2 medium onions, coarsely chopped

8 ounces thin spaghetti, uncooked, broken into 2-to 3-inch pieces

2 medium plum tomatoes, coarsely chopped

Salt and pepper, to taste

Directions

Mix ground turkey, egg whites, bread crumbs, 2 cloves of garlic, and 2 tablespoons of Italian seasoning until well blended; shape mixture into 32 meatballs. Spray large saucepan with cooking spray; heat over medium heat until hot. Cook meatballs until browned on all sides, 5 to 7 minutes.

Add chicken broth, water, green beans, carrots, onions, remaining 2 cloves garlic, and remaining 1 tablespoon Italian seasoning to saucepan; heat to boiling. Reduce heat and simmer, covered until vegetables are almost tender, about 8 minutes.

Heat soup to boiling; add pasta and tomatoes. Reduce heat and simmer, uncovered, until pasta is al dente, about 10 minutes. Season to taste with salt and pepper.

Nutritional Information Per Serving: Calories: 270; Fat: 8.7 g; Sodium: 174 mg; Cholesterol: 31.7 mg; Protein: 19 g; Carbohydrates: 30 g

Diabetic Exchanges: 1-1/2 Bread, 2 Meat, 1/2 Fat

MEXICAN VEGETABLE SOUP WITH SALSA VERDE

This is from Weight Watchers, and begins, "Zucchini, bell peppers, onions, and tomatoes come together with cumin and chili powder in this delicious, chicken broth-based soup. Fresh cilantro and salsa verde add a pop of bright flavor just before serving, and a dollop of fat-free Greek yogurt lends luscious creaminess to each serving. And in more nice news, this soup comes together in about 20 minutes of prep time and 20 minutes on the stove. It's also great with shredded, cooked chicken, and a little roasted, diced sweet potato or cooked brown rice, if you're looking to turn it into a main course. And if you'd like a little extra heat, add a dash or two of hot sauce."

Prep Time: 20 minutes; Cook Time: 20 minutes; Total Time: 40 minutes; Serves: 8; Difficulty: Easy

Ingredients

4 sprays Cooking spray

4 cups Reduced-sodium chicken broth

2 cups uncooked onions, chopped, diced

1 medium orange bell pepper, seeded and diced

1 medium yellow pepper, seeded and diced, 1 tsp kosher salt (or to taste)

2 tsp minced garlic

2 tsp ground cumin

1 tsp chili powder

1/4 tsp black pepper

3 small uncooked zucchini, diced

15 oz. Canned diced tomatoes, fire roasted-variety

1/3 cup cilantro, chopped

1/2 cup salsa verde

1/2 cup plain fat free Greek yogurt (optional)

Instructions

Coat a large soup pot with cooking spray; heat over medium heat. Add onion, bell peppers and salt; cook, stirring often, until crisp-tender, 7-8 minutes. Stir in garlic, cumin, chili powder and black pepper; cook, stirring a few times, 1 minute.

Add zucchini, tomatoes and broth; increase heat to high and bring to a boil. Reduce to heat to medium low; simmer, covered until zucchini is tender, 5-8 minutes. When ready to serve, stir in cilantro; garnish with salsa verde and yogurt.

Serving size: 1 c soup, 1 Tbsp salsa, 1 Tbsp yogurt

Soup's On!

Soup is one of those comfort foods that is good almost any time of the year. Whether it's cold out, or hot, soup is still wonderful.

To that end, here are six yummy soup recipes to help you through the day, including Italian Meatball Soup, Enchilada Soup, and Corn Chowder. Enjoy!

SLOW COOKER CREAMY CORN CHOWDER

This is from Diana Rattray at The Spruce Eats. Diana wrote, "Corn chowder is one of those soups you can eat year round—it is comforting on a cold day, but also highlights one of the summer's best crops. It is a versatile recipe, allowing for additions (like bacon and chopped red pepper), as well as alterations (like keeping it chunky or puréeing half of the mixture). Corn chowder is also easily made vegetarian by swapping out the chicken broth for vegetable broth.

"What makes this recipe even more appealing is that it is cooked in a crock pot instead of on the stove. You can start the soup in the morning, and then finish it off an hour or so before dinnertime. And because it is filling and nutritious, all you need alongside are biscuits or crackers and a simple salad."

Prep Time: 20 mins; Cook Time: 8 hrs; Total Time: 8 hrs 20 mins; Servings: 6 to 8 servings

To view this online, click here.

Ingredients

32 ounces corn (2 16-ounce cans, drained)

3 medium potatoes (Yukon Gold or red-skinned)

1 medium onion

1/2 teaspoon kosher salt (or to taste)

1/4 teaspoon black pepper (or to taste)

2 cups chicken broth



2 cups whole milk (or half-and-half)

1 tablespoon butter

2 strips bacon (cooked and crumbled, or chopped chives or parsley), optional, garnish

Directions

Gather the ingredients.

Combine the corn, potatoes, onion, salt, pepper, and chicken broth in a slow cooker.

Cover and cook on low for 7 to 9 hours.

Purée in a blender or food processor, or using an immersion blender, if desired, then return to the pot.

Stir in milk and butter; cover and cook on high about 30 to 60 minutes more.

Garnish with crumbled bacon and/or chopped chives, if desired.

Use Caution When Blending Hot Ingredients

Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.

Tip

This recipe calls for canned corn, but you can use frozen kernels if you like. And if you are making this in summer when the corn is at its peak, by all means, use fresh ears (about 6 ears) of corn. To make removing the kernels from the ears easier and less messy, place the ear of corn on the center of a Bundt or tube pan, sticking the point of the ear in the hole a bit. Using a serrated knife, slice down the ear, rotating around, allowing the kernels to fall into the base of the cake pan.

Recipe Variation

Add some protein to the soup if you like. Ham, shrimp, lobster, and bacon are excellent choices. Cook the meat or shellfish and add them to the soup shortly before it's ready. If using shellfish, replace the chicken stock with clam juice or broth.

ITALIAN WHITE BEAN AND KALE SOUP

This recipe is from Vegetarian Times, and begins, “Add a slice of crusty bread and a tossed salad to this soup for a quick, satisfying cold-weather meal.

“To make the soup without the Slow-Roasted Tomatoes, simply substitute two 15-ounce cans whole tomatoes for the slow-roasted tomatoes and water used.”

View this online at https://www.vegetariantimes.com/recipes/italian-white-bean-and-kale-soup-recipe/.

Servings 4

Ingredients

10 thawed Slow-Roasted Tomatoes (1 cup)

1 Tbs. olive oil, plus more for drizzling

1 large onion, finely chopped (2 cups)

6 oz. lacinato kale, coarsely chopped

1 cup cooked white beans

Directions

Blend tomatoes with 2 cups water in blender or food processor until smooth (you should have about 3 cups); set aside.

Heat oil in large saucepan over medium heat. Add onion, and sauté 5 to 7 minutes, or until translucent. Add tomato purée and 4 more cups water, cover, and simmer 10 minutes. Add kale and white beans; cook 10 minutes more, or until kale is tender. Serve drizzled with oil.

CHILI-MAC SOUP

This is from Betty Crocker, and begins, "Hamburger Helper® makes this easy, hearty soup a go-to weeknight dinner."

Prep Time: 20 minutes; Total Time: 30; Servings: 6

To view this online, click here.

Ingredients

1 lb lean (at least 80%) ground beef

1 medium onion, chopped (1/2 cup)

1/4 cup chopped green bell pepper

5 cups hot water

1 box Hamburger Helper™ chili macaroni

1 teaspoon chili powder

1/2 teaspoon garlic salt

2 cups diced tomatoes (from 28-oz can)

1 can (11 oz) whole kernel corn with red and green peppers, undrained

2 tablespoons sliced pitted ripe olives

Directions

In 4-quart Dutch oven, cook beef, onion and bell pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.

Stir in hot water, sauce mix (from Hamburger Helper box), chili powder, garlic salt and tomatoes. Heat to boiling, stirring occasionally.

Reduce heat; cover and simmer 5 minutes, stirring occasionally. Stir in uncooked pasta (from Hamburger Helper box), corn and olives. Cover; cook 10 minutes longer.

Tips from the Betty Crocker Kitchens

Ladle this soup over a mound of corn chips and shredded taco cheese, or sprinkle each serving of soup with corn chips or coarsely crushed tortilla chips.

CORN CHOWDER

This comes from the infamous long-since-forgotten emailing list. Makes 4 servings; Time: 30 to 40 minutes

Ingredients

4 to 6 ears of corn

4 cups water

1 tablespoon butter or neutral oil, like canola or grapeseed

1 medium onion, chopped

2 medium potatoes, peeled and chopped

Salt and freshly ground black pepper

2 tomatoes, cored, seeded, and chopped

1 cup milk

1/2 cup chopped parsley leaves, optional

Directions

Shuck the corn and use a paring knife to strip the kernels into a bowl. Put the cobs in a pot with 4 cups water; bring to a boil, cover, and simmer while you continue.

Put the butter or oil in a saucepan and turn the heat to medium-high. When the butter melts or the oil is hot, add the onion and potatoes, along with a sprinkling of salt and pepper. Cook, stirring occasionally, until the onion softens, about 5 minutes; add the tomatoes if you’re using them and cook, stirring, for another minute or two.

After the corn cobs have cooked for at least 10 minutes, strain the liquid into the onion-potato mixture; bring to a boil, then turn the heat down so the mixture simmers. When the potatoes are tender, add the corn kernels and milk and heat through. Taste and adjust seasoning if necessary, garnish with the parsley and serve.

ENCHILADA SOUP

This is from Old El Paso, and begins, "Give your go-to chicken dish a soup-upgrade with this Chicken Enchilada Soup recipe. The best part is that with the help of some Old El Paso™ enchilada sauce, your slow cooker will do the work for you. You can bring the heat with the hot sauce or keep it mild, but either way, it's an easy option to bring delicious chicken enchilada soup flavor to your next fall meal."

Prep Time: 10 minutes; Total Time: 8 hours 10 minutes; Makes 6 servings

To view this online, go to https://www.oldelpaso.com/recipes/enchilada-soup.

Ingredients

2 cups Progresso™ chicken broth (from 32-oz carton)

1 can (19 oz) Old El Paso™ mild or hot enchilada sauce

1 can (4.5 oz) Old El Paso™ chopped mild green chiles

1 package (20 oz) bone-in chicken breasts, skin removed

1 can (15 oz) Progresso™ black beans, drained, rinsed

1 bag (12 oz) frozen corn, thawed, drained

Shredded Mexican cheese blend, if desired

Chopped fresh cilantro, if desired

Crushed tortilla chips, if desired

Preparation

Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix broth, enchilada sauce and chiles. Place chicken into enchilada sauce mixture; spoon sauce over chicken.

Cover; cook on Low heat setting 7 to 8 hours.

Remove chicken from cooker with slotted spoon. Stir beans and corn into mixture in cooker. Increase heat setting to High. Cover; cook 5 to 10 minutes longer. Meanwhile, shred chicken by pulling apart with 2 forks; return to cooker. Cook until thoroughly heated.

Top each serving with cheese, cilantro and tortilla chips.

Expert Tips

Transfer corn from freezer to refrigerator when chicken starts to cook. It will be completely thawed by the time it is added to the slow cooker.

Vary the heat in this soup by using mild or hot enchilada sauce and serving with red pepper sauce on the side.

ITALIAN MEATBALL SOUP

Recipe Yield: Yield: 8 servings (about 2 cups each)

Source: 1,001 Recipes For People with Diabetes

Book Title: 1,001 Recipes For People with Diabetes

View this online at https://diabeticgourmet.com/diabetic-recipes/italian-meatball-soup.

Ingredients

1-1/2 pounds ground turkey

2 egg whites

1/4 cup seasoned dry bread crumbs

4 cloves garlic, minced, divided

3 tablespoons Italian seasoning, divided

Olive oil cooking spray

4 cans (15 ounces each) reduced-sodium chicken broth

3 cups water

2 cups green beans, diagonally cut into 1/2-inch pieces

4 medium carrots, sliced

2 medium onions, coarsely chopped

8 ounces thin spaghetti, uncooked, broken into 2-to 3-inch pieces

2 medium plum tomatoes, coarsely chopped

Salt and pepper, to taste

Directions

Mix ground turkey, egg whites, bread crumbs, 2 cloves of garlic, and 2 tablespoons of Italian seasoning until well blended; shape mixture into 32 meatballs. Spray large saucepan with cooking spray; heat over medium heat until hot. Cook meatballs until browned on all sides, 5 to 7 minutes.

Add chicken broth, water, green beans, carrots, onions, remaining 2 cloves garlic, and remaining 1 tablespoon Italian seasoning to saucepan; heat to boiling. Reduce heat and simmer, covered until vegetables are almost tender, about 8 minutes.

Heat soup to boiling; add pasta and tomatoes. Reduce heat and simmer, uncovered, until pasta is al dente, about 10 minutes. Season to taste with salt and pepper.

Nutritional Information Per Serving: Calories: 270; Fat: 8.7 g; Sodium: 174 mg; Cholesterol: 31.7 mg; Protein: 19 g; Carbohydrates: 30 g

Diabetic Exchanges: 1-1/2 Bread, 2 Meat, 1/2 Fat

Wednesday Recipes

We're half-way through the week; if we made it this far, we can make it until the weekend, right?

Today's post has a little of this, a little of that, and includes Dutch Oven Chicken and Vinaigrette and Slow Cooker Chicken Stroganoff. Enjoy!

ENCHILADA SOUP

This is from Old El Paso, and begins, "Give your go-to chicken dish a soup-upgrade with this Chicken Enchilada Soup recipe. The best part is that with the help of some Old El Paso™ enchilada sauce, your slow cooker will do the work for you. You can bring the heat with the hot sauce or keep it mild, but either way, it's an easy option to bring delicious chicken enchilada soup flavor to your next fall meal."

Prep Time: 10 minutes; Total Time: 8 hours 10 minutes; Makes 6 servings

To view this online, go to https://www.oldelpaso.com/recipes/enchilada-soup.

Ingredients

2 cups Progresso™ chicken broth (from 32-oz carton)

1 can (19 oz) Old El Paso™ mild or hot enchilada sauce

1 can (4.5 oz) Old El Paso™ chopped mild green chiles

1 package (20 oz) bone-in chicken breasts, skin removed

1 can (15 oz) Progresso™ black beans, drained, rinsed

1 bag (12 oz) frozen corn, thawed, drained

Shredded Mexican cheese blend, if desired

Chopped fresh cilantro, if desired

Crushed tortilla chips, if desired

Preparation

Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix broth, enchilada sauce and chiles. Place chicken into enchilada sauce mixture; spoon sauce over chicken.

Cover; cook on Low heat setting 7 to 8 hours.

Remove chicken from cooker with slotted spoon. Stir beans and corn into mixture in cooker. Increase heat setting to High. Cover; cook 5 to 10 minutes longer. Meanwhile, shred chicken by pulling apart with 2 forks; return to cooker. Cook until thoroughly heated.

Top each serving with cheese, cilantro and tortilla chips.

Expert Tips

Transfer corn from freezer to refrigerator when chicken starts to cook. It will be completely thawed by the time it is added to the slow cooker.

Vary the heat in this soup by using mild or hot enchilada sauce and serving with red pepper sauce on the side.

MEXICAN-STYLE STUFFED BELL PEPPERS

This also comes from the November 2014 issue of Heart Insight Magazine. This one begins, “In this Latin twist on stuffed bell peppers, black beans replace the traditional rice and salsa stands in for the standard tomato sauce.” Serves 4; 1 stuffed bell pepper per serving.

To view this online, go to http://heartinsight.heart.org/November-2014/Mexican-Style-Stuffed-Bell-Peppers/.

Ingredients

4 large red or green bell peppers, or a combination, stems, seeds, and ribs discarded, tops chopped and reserved

Cooking spray

1/2 cup chopped onion

3 medium garlic cloves, minced

8 ounces 95% fat-free ground beef

2 teaspoons chili powder

1 teaspoon ground cumin

1/8 teaspoon salt

3/4 cup salsa (lowest sodium available)

1 cup canned no-salt-added black beans, rinsed and drained

1/2 cup plus 2 tablespoons chopped fresh cilantro, divided use

1/4 cup low-fat shredded 4-cheese Mexican blend

1/4 cup fat-free sour cream

Directions

Preheat the oven to 375°F.

In a microwave oven, place the bell peppers with the cut side up on a paper towel. Microwave on 100% power (high) for 4–5 minutes, or until tender-crisp. Transfer with the cut side up to a 9-inch square baking dish or shallow casserole dish.

Meanwhile, lightly spray a large skillet with cooking spray. Heat over medium heat. Cook the chopped bell pepper tops, onion, and garlic for 5 minutes, stirring occasionally.

Stir in the beef. Cook for 5 minutes, stirring occasionally to turn and break up the beef. Discard any drippings.

Sprinkle the beef mixture with the chili powder, cumin, and salt. Cook for 1 minute. Stir in the salsa. Remove from the heat.

Gently stir in the beans and cup cilantro. Spoon the beef mixture into the peppers. Cover the baking dish with aluminum foil.

Bake for 30 minutes, or until heated through. Remove from the oven. Sprinkle the Mexican blend cheese over the beef mixture. Let stand for 5 minutes.

Top the peppers with the sour cream. Sprinkle with the remaining 2 tablespoons cilantro.

SLOW COOKER CHICKEN STROGANOFF

This comes from Judi Ann at Allrecipes. Judi Ann wrote, "Cubed chicken breast cooked in the slow cooker with a simple, creamy sauce mixture. This is so good, and so easy to make on a busy day. Serve over hot cooked rice, if desired."

Prep Time: 10 minutes; Cook Time: 5 hours; Total: 5 hours 10 minutes; Yield: 4 servings

To view this online, go to https://www.allrecipes.com/recipe/17227/slow-cooker-chicken-stroganoff/.

Ingredients

4 skinless, boneless chicken breast halves - cubed

1/8 cup margarine

1 (.7 ounce) package dry Italian-style salad dressing mix

1 (8 ounce) package cream cheese

1 (10.75 ounce) can condensed cream of chicken soup

Directions

Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.

Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.

VEGETARIAN MEXICAN INSPIRED STUFFED PEPPERS

This yumminess comes from Donnam at allrecipes. She wrote, "I created this so it's not too spicy, but is packed with flavor. My kids loved it! For variety, add corn or other vegetables or switch to other chopped tomato varieties (chiles, jalapenos, etc.). Follow the boiling method prior to baking if you don't want a crispy bell pepper. If you have small peppers, use more of them for this recipe. They taste great with a dollop of sour cream on top."

Prep Time: 15 minutes; Cook Time: 40 minutes; Total Time: 55 minutes; Servings: 4

To view this online, go to https://www.allrecipes.com/recipe/231514/vegetarian-mexican-inspired-stuffed-peppers/.

Ingredients

1 tablespoon salt

4 large green bell peppers - tops, seeds, and membranes removed

1 tablespoon olive oil

1/2 cup chopped onion

2 cups cooked rice

1 (15 ounce) can black beans, drained and rinsed

1 (14.5 ounce) can chili-style diced tomatoes

1 teaspoon chili powder

1 teaspoon garlic salt

1/2 teaspoon ground cumin

1/2 teaspoon salt

1 (8 ounce) package shredded Mexican cheese blend (such as Sargento® Authentic Mexican)

Directions

Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of water and 1 tablespoon salt to a boil; cook green bell peppers in the boiling water until slightly softened, 3 to 4 minutes. Drain.

Heat olive oil in a skillet over medium heat; cook and stir onion in the hot oil until softened and transparent, 5 to 10 minutes.

Mix rice, black beans, tomatoes, and cooked onion in a large bowl. Add chili powder, garlic salt, cumin, 1/2 teaspoon salt; stir until evenly mixed. Fold 1 1/2 cups Mexican cheese blend into rice mixture. Spoon rice mixture into each bell pepper; arrange peppers in 9x9-inch baking dish. Sprinkle peppers with remaining Mexican cheese blend.

Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.

Cook's Note:

I like to use Sargento(R) Authentic Mexican shredded cheese, which takes it over the top!

PAPRIKA CAULIFLOWER PITA POCKETS

This is from the September 2007 (?) issue of Vegetarian Times (page 76), and begins, "Cauliflower, like paprika, is frequently undervalued in home kitchens. What better way to highlight them both than with this simple dish. Try topping with fresh tomatoes, chopped black olives, and some low-fat Parmesan cheese." Makes 4 servings; Time: 30 minutes

To view this online, go to https://www.vegetariantimes.com/recipes/paprika-cauliflower-pita-pockets/.

Ingredients

1 head cauliflower (2 lb.), cut into bite-size florets

3 Tbs. olive oil

2 Tbs. sweet Hungarian paprika

1/2 tsp. ground black pepper

1/2 tsp. fine sea salt

1 small red onion, diced (1 cup)

1 clove garlic, minced (1 tsp.)

1/2 cup low-sodium vegetable broth

2 Tbs. lemon juice

4 pita bread rounds, halved and warmed

Preparation

Steam cauliflower 7 to 9 minutes, or until tender.

Heat oil, paprika, pepper, and salt in nonstick skillet over medium-low heat, 2 minutes, or until fragrant, stirring constantly. Add onion and garlic, and sauté 2 minutes more. Stir in broth and cauliflower, and simmer 3 minutes. Remove from heat, and stir in lemon juice. Serve with pita halves.

DUTCH OVEN CHICKEN AND VINAIGRETTE

This is from Dorie Greenspan in The New York Times cooking newsletter. She wrote, "This is a simple dish: chicken that’s a little bit braised and a little bit roasted in a covered Dutch oven. The seasonings — garlic, onions, herbs and lemon — are basic and border on assertive until they cook together, when their aromas intensify and their flavors soften. Putting half the aromatics in the pot with oil and wine, tucking the other half inside the chicken and cooking in this enclosed, steamy environment means that everything that goes into the pot goes into the chicken. When the chicken’s cooked through, pour off the pan juices, crush the tender garlic and add sharp mustard and vinegar to make a vinaigrette that’s as good over salad greens as over the chicken."

Yield: 4 servings; Time: About 2 hours

This was featured in "A Holy-Grail, One-Pot Roast Chicken", and can be viewed online at https://cooking.nytimes.com/recipes/1022498-dutch-oven-chicken-and-vinaigrette.

Ingredients

For the Chicken:

1/4 cup olive oil

1 medium onion (preferably yellow), trimmed, peeled and cut into eighths

1 head garlic, cut crosswise

5 fresh thyme sprigs

5 fresh rosemary sprigs

Fine or coarse sea salt

Freshly ground black pepper

1 whole chicken (about 4 pounds)

1/2 lemon

3/4 cup white wine

For the Vinaigrette:

2 teaspoons Dijon mustard

2 tablespoons wine vinegar (preferably sherry)

1 teaspoon walnut oil (optional)

For Serving:

3 to 4 handfuls salad greens

Preparation

Make the chicken: Heat oven to 450 degrees.

Pour 3 tablespoons of the olive oil into a Dutch oven large enough to hold the chicken, then toss in all but 1 piece of the onion. Add the garlic and 4 sprigs each of the thyme and rosemary. Stir to coat, then season generously with salt and pepper.

Pat the chicken dry, season the inside with salt and pepper, and tuck in the remaining piece of onion and herb sprigs. Rub the chicken with the remaining 1 tablespoon olive oil and season with salt and pepper. Squeeze the juice from the lemon half over the bird, and then pop the lemon inside it with the herbs and onion. Settle the chicken into the pot, breast side up. Pour in the wine and cover.

Roast the chicken for 60 minutes, then check on it: It’s done when a thermometer plunged into the thickest part of the thigh has reached 165 degrees. If it’s done but doesn’t have enough color for you, you can run it under the broiler for a few minutes; if it’s not done, remove the lid and continue to roast until done, 15 to 30 minutes more. Transfer the chicken to a platter, cover loosely with a foil tent, and let rest.

While the chicken rests, make the vinaigrette: Pour off the pan drippings, measure out 6 tablespoons and return them to the pot. (If your drippings are scant or very dark, you can still use them. Keep any extra drippings for another use.) Hold onto the garlic but discard the onion and herbs from the pot. Place the pot over medium heat, pour in 1/2 cup water, and boil for a couple of minutes, scraping the bottom of the pan to pick up any stuck bits. You should have about 1/3 cup of drippings; if they’re very chunky, strain them when you add them to the vinaigrette.

Working in a medium bowl, mash 6 to 8 cloves of the soft garlic with the mustard, then whisk in the vinegar. Slowly whisk in the reserved liquid, followed by the walnut oil, if using. Taste for salt and pepper, then pour the vinaigrette into a small pitcher.

To serve, carve the chicken, cutting it into quarters or eighths, and arrange on the platter. Pour over a little of the vinaigrette. Dress the salad greens lightly with vinaigrette and serve on the platter or in a shallow bowl. Pass the rest of the sauce at the table.

Soup's On!

Sometimes, we just need a bit of comfort food. That's where homemade soup fits in. It's one of those yummy comfort foods that just feel (and taste) good.

That said, here are six yummy soup recipes to try, including Sausage and Lentil Soup and Slow-Cooker Cuban Black Bean Soup. Enjoy!

ENCHILADA SOUP

This is from Old El Paso, and begins, "Give your go-to chicken dish a soup-upgrade with this Chicken Enchilada Soup recipe. The best part is that with the help of some Old El Paso™ enchilada sauce, your slow cooker will do the work for you. You can bring the heat with the hot sauce or keep it mild, but either way, it's an easy option to bring delicious chicken enchilada soup flavor to your next fall meal."

Prep Time: 10 minutes; Total Time: 8 hours 10 minutes; Makes 6 servings

To view this online, go to https://www.oldelpaso.com/recipes/enchilada-soup.

Ingredients

2 cups Progresso™ chicken broth (from 32-oz carton)

1 can (19 oz) Old El Paso™ mild or hot enchilada sauce

1 can (4.5 oz) Old El Paso™ chopped mild green chiles

1 package (20 oz) bone-in chicken breasts, skin removed

1 can (15 oz) Progresso™ black beans, drained, rinsed

1 bag (12 oz) frozen corn, thawed, drained

Shredded Mexican cheese blend, if desired

Chopped fresh cilantro, if desired

Crushed tortilla chips, if desired

Preparation

Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix broth, enchilada sauce and chiles. Place chicken into enchilada sauce mixture; spoon sauce over chicken.

Cover; cook on Low heat setting 7 to 8 hours.

Remove chicken from cooker with slotted spoon. Stir beans and corn into mixture in cooker. Increase heat setting to High. Cover; cook 5 to 10 minutes longer. Meanwhile, shred chicken by pulling apart with 2 forks; return to cooker. Cook until thoroughly heated.

Top each serving with cheese, cilantro and tortilla chips.

Expert Tips

Transfer corn from freezer to refrigerator when chicken starts to cook. It will be completely thawed by the time it is added to the slow cooker.

Vary the heat in this soup by using mild or hot enchilada sauce and serving with red pepper sauce on the side.

ITALIAN MEATBALL SOUP

Recipe Yield: Yield: 8 servings (about 2 cups each)

Source: 1,001 Recipes For People with Diabetes

Book Title: 1,001 Recipes For People with Diabetes

View this online at https://diabeticgourmet.com/diabetic-recipes/italian-meatball-soup.

Ingredients

1-1/2 pounds ground turkey

2 egg whites

1/4 cup seasoned dry bread crumbs

4 cloves garlic, minced, divided

3 tablespoons Italian seasoning, divided

Olive oil cooking spray

4 cans (15 ounces each) reduced-sodium chicken broth

3 cups water

2 cups green beans, diagonally cut into 1/2-inch pieces

4 medium carrots, sliced

2 medium onions, coarsely chopped

8 ounces thin spaghetti, uncooked, broken into 2-to 3-inch pieces

2 medium plum tomatoes, coarsely chopped

Salt and pepper, to taste

Directions

Mix ground turkey, egg whites, bread crumbs, 2 cloves of garlic, and 2 tablespoons of Italian seasoning until well blended; shape mixture into 32 meatballs. Spray large saucepan with cooking spray; heat over medium heat until hot. Cook meatballs until browned on all sides, 5 to 7 minutes.

Add chicken broth, water, green beans, carrots, onions, remaining 2 cloves garlic, and remaining 1 tablespoon Italian seasoning to saucepan; heat to boiling. Reduce heat and simmer, covered until vegetables are almost tender, about 8 minutes.

Heat soup to boiling; add pasta and tomatoes. Reduce heat and simmer, uncovered, until pasta is al dente, about 10 minutes. Season to taste with salt and pepper.

Nutritional Information Per Serving: Calories: 270; Fat: 8.7 g; Sodium: 174 mg; Cholesterol: 31.7 mg; Protein: 19 g; Carbohydrates: 30 g

Diabetic Exchanges: 1-1/2 Bread, 2 Meat, 1/2 Fat

TOFU MUSHROOM SOUP

This comes from Martha Rose Shulman in The New York Times cooking e-newsletter. Martha wrote, "For a full meal in a bowl, serve this deeply flavorful soup with warm brown rice or noodles."

Yield: 4 servings; Time: 1 hour 45 minutes

This was featured in "Tofu and Mushroom Broth: Happy Together", and can be viewed online at https://cooking.nytimes.com/recipes/1017969-tofu-mushroom-soup.

Ingredients

1 ounce dried mushrooms (about 1 cup), preferably porcinis

1/2 pound fresh shiitake mushrooms

1/2 pound fresh button or cremini mushrooms, quartered

1 head of garlic, cut in half crosswise

2 teaspoons salt, or to taste

6 slices fresh ginger, from the widest part of the root

2 tablespoons soy sauce

14 to 16 ounces tofu (1 box), either firm or soft, cut in 1-inch dice

1/2 cup chopped cilantro

2 tablespoons chopped chives

Preparation

Place dried mushrooms in a bowl or large heatproof measuring cup and cover with 2 cups boiling water. Let sit for 30 minutes. If mushrooms are sandy, agitate from time to time. Line a strainer with cheesecloth and place over a 1-quart measuring cup. Drain through the strainer, then twist mushrooms in the cheesecloth, holding them over the strainer, to squeeze out the last of the flavorful liquid. Discard reconstituted mushrooms or set aside for another use.

While porcinis are soaking, pull tough stems away from shiitake mushroom caps. Slice caps thin and set aside.

Combine the mushroom broth with enough water to make 9 cups liquid and place in a saucepan or soup pot. Add shiitake stems, quartered button or cremini mushrooms, halved head of garlic, salt and ginger slices, and bring to a boil. Reduce heat, cover and simmer 30 minutes.

Use a slotted spoon or skimmer to remove mushrooms, stems, garlic and ginger from broth. Add soy sauce to broth. Taste and adjust salt.

Bring broth back to a boil and add tofu. Reduce heat to a simmer or a gentle boil, cover partly and simmer for 30 minutes. Tofu will puff a little, and texture will become more porous and spongy.

Add thinly sliced shiitake mushroom caps, cover and simmer 5 minutes. Stir in cilantro and chives. Taste, adjust seasoning and serve.

Tip

Broth can be prepared in advance through Step 4 and refrigerated for 3 days or frozen for 2 months. Soup can be prepared through Step 5 a day ahead of time.

SLOW-COOKER CUBAN BLACK BEAN SOUP

This comes from Betty Crocker, and begins, "This all-day slow-cooker recipe isn’t your average bean soup—it’s wildly flavorful and extra hearty, and we’d bet it’ll become your favorite on the first try. The secret is in cooking the beans with a bone-in ham shank that infuses flavor into every bite. The key to getting the perfect consistency, mashing the beans, is a can’t-skip step that’s super easy. Finish your bowl with the toppings of your choice, like pico de gallo, sour cream, avocado or a squeeze of lime juice, and prepare to be impressed!"

Prep Time: 15 minutes; Total Time: 6 hours 15 minutes; Makes 8 servings

To view this online, click here.

Ingredients

Soup

1 carton (32 oz) Progresso™ chicken broth

1 ham shank (about 1 1/2 lb)

3 cans (15 oz each) Progresso™ black beans, drained, rinsed

1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained

1 medium onion, chopped

2 teaspoons ground cumin

1 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon crushed red pepper flakes

1 tablespoon fresh lime juice

Toppings

Fresh pico de gallo, sour cream, sliced avocado, lime slices, if desired

Directions

In 5-quart slow cooker, mix all Soup ingredients except lime juice. Cover; cook on Low heat setting 6 to 8 hours or until ham easily pulls away from bone.

Remove ham shank from slow cooker. Pull ham away from bone; chop, discarding the bone. With potato masher, carefully mash black beans inside slow cooker insert. Stir in 1 cup of the ham and the lime juice. Serve soup with Toppings.

Expert Tips

Ham shanks vary in size, and some may have more meat than others. Save any remaining ham for another use.

To add more spicy heat, stir in an additional 1/4 teaspoon crushed red pepper flakes, or top with a medium or hot fresh pico de gallo.

VEGETARIAN GUMBO

This comes from Vallery Lomas in The New York Times cooking e-newsletter. Vallery wrote, "This meatless gumbo has a distinct Louisiana flavor, thanks to the roux, Creole seasoning and the 'holy trinity' of Creole cooking (onion, celery, bell pepper). Gumbo is traditionally made with a variety of smoked meats and seafood, but this version gets an added bit of smokiness from an optional splash of liquid smoke. Here, the okra is roasted in the oven before being added to the pot, which eliminates the gooey-ness. There is also no skimping on vegetables in this gumbo, and the red lentils thicken it while adding protein. Serving this gumbo over white rice helps make it a complete meal."

Yield: 4 servings; Time: 50 minutes

This can be viewed online at https://cooking.nytimes.com/recipes/1022206-vegetarian-gumbo.

Ingredient

1 (10- to 16-ounce) bag frozen sliced okra

Kosher salt and black pepper

5 tablespoons unsalted butter or vegetable oil

1/4 cup all-purpose flour

1 tablespoon extra-virgin olive oil

1 yellow onion, diced

2 celery ribs, thinly sliced

1/2 green bell pepper, diced

3 garlic cloves, minced

1 teaspoon Creole seasoning, plus more to taste

1 teaspoon Old Bay seasoning

1 (14-ounce) can diced tomatoes with their juices

3 cups vegetable or chicken stock, plus more as needed

1/2 cup red lentils

1 tablespoon hot sauce, plus more to taste

2 teaspoons liquid smoke (optional)

Cooked white rice or quinoa, for serving

Preparation

Heat oven to 400 degrees. Place the frozen okra in a single layer on a parchment-lined baking sheet, breaking up any large clumps, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast, until cooked through and just starting to brown, about 15 to 20 minutes.

As okra roasts, prepare the roux: Melt the butter in a cast-iron skillet or Dutch oven over medium heat. (Either vessel will help evenly distribute the heat for a better roux.) If using vegetable oil, simply heat over medium. Using a heatproof rubber spatula or wooden spoon, mix the flour into the fat. Stir continuously, making sure to scrape the bottom of the pot so the roux does not burn (a burned roux cannot be saved), until the roux transforms from pale to peanut butter to a rich cinnamon color, about 7 minutes. Remove the roux from the heat and set aside. (Pull the pot from the heat just as the desired color is reached; the retained heat will continue to cook the roux slightly.)

Add the olive oil to a large skillet over medium heat. Add the onion and cook until softened, stirring occasionally, about 5 minutes. Add the celery and bell pepper, and cook until softened, another 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Lastly, add the Creole and Old Bay seasonings, and stir so that they coat the vegetables and are lightly toasted, about 1 minute.

Stir in the diced tomatoes, stock and lentils. Bring the ingredients to a boil, then reduce the heat to a light simmer. Cover and allow the lentils to cook undisturbed for 15 minutes. (Add more water or stock if needed.)

Add the okra and cook uncovered until softened, another 5 minutes. Stir in the hot sauce, and the liquid smoke, if using. Give the cooled roux a good stir and add it to the pot, making sure to mix it in thoroughly, then simmer for 2 to 3 minutes. Taste and adjust the seasoning by adding salt, pepper, creole seasoning or hot sauce, if desired. Serve warm over white rice or quinoa.

SAUSAGE AND LENTIL SOUP

This comes from one of my favorite sites, TheKitchn. (Check it out, as well as its sister site, Apartment Therapy. Prep Time: 5 minutes; Cook Time: 6 hours to 8 hours; Yield: Serves 6 to 8

To view this online, go to https://www.thekitchn.com/sausage-lentil-soup-267145.

Ingredients

2 cups dried French lentils, also known as du Puy

12 ounces cooked andouille-style chicken sausage, such as Aidells, cut into 1-inch pieces

3 cups chopped kale leaves

1 medium onion, diced

2 cloves garlic, minced

6 cups low-sodium chicken broth

2 sprigs fresh thyme

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

Instructions

Place all the ingredients in a 6-quart or larger slow cooker and stir to combine. Cover and cook on the LOW setting until the lentils are tender, about 8 hours.

Recipe Notes

Storage: Store leftovers in a covered container in the refrigerator for up to 4 days.

Mexican Recipes

If you love Mexican food, today's post is for you. Check out the Smothered Skillet Beef Burritos, the Tex-Mex Pulled Chicken, or any other of today's recipes. Enjoy!

ENCHILADA SOUP

This is from Old El Paso, and begins, "Give your go-to chicken dish a soup-upgrade with this Chicken Enchilada Soup recipe. The best part is that with the help of some Old El Paso™ enchilada sauce, your slow cooker will do the work for you. You can bring the heat with the hot sauce or keep it mild, but either way, it's an easy option to bring delicious chicken enchilada soup flavor to your next fall meal."

Prep Time: 10 minutes; Total Time: 8 hours 10 minutes; Makes 6 servings

To view this online, go to https://www.oldelpaso.com/recipes/enchilada-soup.

Ingredients

2 cups Progresso™ chicken broth (from 32-oz carton)

1 can (19 oz) Old El Paso™ mild or hot enchilada sauce

1 can (4.5 oz) Old El Paso™ chopped mild green chiles

1 package (20 oz) bone-in chicken breasts, skin removed

1 can (15 oz) Progresso™ black beans, drained, rinsed

1 bag (12 oz) frozen corn, thawed, drained

Shredded Mexican cheese blend, if desired

Chopped fresh cilantro, if desired

Crushed tortilla chips, if desired

Preparation

Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix broth, enchilada sauce and chiles. Place chicken into enchilada sauce mixture; spoon sauce over chicken.

Cover; cook on Low heat setting 7 to 8 hours.

Remove chicken from cooker with slotted spoon. Stir beans and corn into mixture in cooker. Increase heat setting to High. Cover; cook 5 to 10 minutes longer. Meanwhile, shred chicken by pulling apart with 2 forks; return to cooker. Cook until thoroughly heated.

Top each serving with cheese, cilantro and tortilla chips.

Expert Tips

Transfer corn from freezer to refrigerator when chicken starts to cook. It will be completely thawed by the time it is added to the slow cooker.

Vary the heat in this soup by using mild or hot enchilada sauce and serving with red pepper sauce on the side.

SALSA VERDE RICE AND CHICKEN BOWLS

This is from Old El Paso, and begins, "Chicken tonight? Give it a glow-up with this salsa verde rice twist. Start by stirring in Old El Paso™ Creamy Salsa Verde sauce and green chiles to cooked rice before adding in a scoop of shredded rotisserie chicken. Everyone can sprinkle in their favorite taco fixings to make this chicken rice bowl recipe a hassle-free, flavorful success."

Prep Time: 20 minutes; Total Time: 30 minutes; Makes 8 servings

To view this online, go to https://www.oldelpaso.com/recipes/salsa-verde-rice-and-chicken-bowls.

Ingredients

1/2 cup uncooked regular long-grain white rice

1 cup water

1/3 cup Old El Paso™ Creamy Salsa Verde sauce

1 can (4.5 oz) Old El Paso™ Chopped Green Chiles

2 teaspoons vegetable oil

2 1/2 cups chopped deli rotisserie chicken

1 package (0.85 oz) Old El Paso™ Chicken Taco Seasoning Mix

1/4 cup water

1 package (8 count) Old El Paso™ Soft Tortilla Bowls, heated as directed on package

1 cup Old El Paso™ Shredded Monterey Jack Cheese

1/2 cup quartered grape tomatoes

1/4 cup chopped fresh cilantro

Preparation

In 1 to 1 1/2-quart saucepan, heat uncooked rice and 1 cup water to boiling. Reduce heat; cover and simmer 8 to 10 minutes or until all water is absorbed. Remove from heat; let stand covered 5 minutes. Fluff with fork. Stir in sauce and green chiles; cover and keep warm.

In 10-inch skillet, heat oil over medium heat. Add chicken, taco seasoning mix and 1/4 cup water; cook 5 to 6 minutes, stirring frequently, until chicken is heated through. Remove from heat.

To assemble, divide rice and chicken mixtures among warm tortilla bowls; top with cheese, tomatoes, cilantro and additional sauce, if desired.

Expert Tips



Precooked rice is available for purchase in the frozen section of the grocery store and is a convenient alternative to the cooked rice in this recipe. You may also use 1 1/2 cups leftover cooked rice, heated in microwave, before adding the sauce.

Deli rotisserie chicken makes these bowls quick and convenient!

Topping the bowls with your favorite salsa or fresh pico de gallo is a great alternative to the tomatoes and cilantro.

TEX-MEX PULLED CHICKEN

This is from Ree Drummond, star of the Food Network's The Pioneer Woman.

Active Time: 16 minutes; Total Time: 16 minutes; Yield: 6 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/tex-mex-pulled-chicken-5617665.

Ingredients

2 medium tomatoes, quartered

2 jalapeno peppers, halved and seeded

1 medium white onion, cut into 8 wedges

1 red bell pepper, halved and seeded

1 yellow bell pepper, halved and seeded

2 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon chili powder

1/2 teaspoon ground cumin

Kosher salt and freshly ground black pepper

1 pound thin chicken cutlets

12 flour tortillas

2 limes, 1 juiced, 1 cut into 8 wedges, for serving

8 ounces salsa

8 ounces sour cream

8 ounces crumbled cotija cheese

Fresh cilantro leaves, for serving

Directions

Position an oven rack 5 to 6 inches below the broiler element and preheat the broiler on high.

Add the tomatoes, jalapenos, onion and bell peppers to a baking sheet, drizzle with the olive oil, sprinkle with the oregano, chili powder, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper and toss everything together to get it all coated with the oil and spices. Push it to one side of the baking sheet. Lay the chicken flat on the other side and season it with salt and pepper.

Broil for 5 minutes. Flip the chicken and vegetables and return to the broiler until the chicken is cooked through and the vegetables are softened and charred, about 5 more minutes.

Wrap the tortillas in kitchen paper and heat in the microwave for 30 seconds Remove, unwrap and put on a platter.

Shred the chicken. Spoon the roasted vegetables into a blender with any juices from the baking sheet and blend until smooth. Toss 1 cup of the sauce with the chicken. Squeeze the juice of 1 lime over it. Put the remaining sauce in a bowl to serve on the side.

Serve with the warm tortillas, salsa, sour cream, crumbled cotija cheese, lime wedges and cilantro.

TACO SOUP WITH RANCH

This is from Hidden Valley. Prep Time: 5 minutes; Cook Time: 25 minutes; Total Time: 30 minutes; Servings: 4 - 6

To view this online, go to https://www.hiddenvalley.com/recipe/taco-soup-with-ranch/.

Ingredients

2 tablespoons olive oil

3/4 pound ground beef

1 can (15 ounces) black beans, drained and rinsed

1 can (14.5 ounces) Mexican-style stewed tomatoes, with juice

1 cup corn (fresh, frozen or canned)

1 tablespoon Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker

2 cups chicken broth

garnishes of choice: shredded cheese, chopped red onions, sour cream, shredded cabbage, diced avocado, tortilla chips

Directions

In a medium pot set over medium heat, heat the olive oil. Add ground beef and sauté, breaking up with a spoon, until browned and cooked through.

Stir in the beans, tomatoes, corn, seasoning mix and broth. Break the tomatoes up with a spoon.

Continue to cook for another 10 to 15 minutes, until the flavors are blended. Serve hot with toppings of choice.

Note: For safe meat preparation, reference the USDA website.

SMOTHERED SKILLET BEEF BURRITOS

This is from Betty Crocker kitchens, and begins, "Love burritos and enchiladas? With these hearty burritos, smothered in enchilada sauce, you never have to choose a favorite! They come together in one skillet for a quick dinner that’s packed with Mexican flavor."

The recipe ends with, "If you need a way to combine your love for enchiladas and burritos, this is the recipe for you! Let’s face it — the best part of enchiladas is the melty cheese and enchilada sauce, so why wouldn’t a skillet of hearty beef burritos smothered in the same topping be just as delicious? Once you’ve made this recipe, if you still have a hankering for more, we’ve got plenty more burrito recipes for scoping out your next dinner idea. We’ve got breakfast burrito recipes, too, so you can eat burritos for all meals of the day! Looking for a lighter swap? We bet this recipe would be just as tasty made with ground turkey. "

Prep Time: 30 minutes; Total Time: 1 hour 5 minutes; Makes 8 servings

To view this online, go to https://www.bettycrocker.com/recipes/smothered-skillet-beef-burritos/15381158-d997-40e2-b7ef-86685ee2c54d.

Ingredients

1 tablespoon vegetable oil

1 lb lean (at least 80%) ground beef

1/2 cup diced onion

1 package (1 oz) Old El Paso™ original taco seasoning mix

1/2 cup water

1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 inch)

1 cup Old El Paso™ refried beans (from 16-oz can)

1 1/2 cups cooked rice

2 cups shredded Mexican cheese blend (8 oz)

1 can (10 oz) Old El Paso™ enchilada sauce

Chopped fresh cilantro leaves, if desired

Lime wedges, if desired

Directions

Heat oven to 350°F. In 12-inch ovenproof skillet, heat oil over medium-high heat. Add beef and onion; cook 6 to 8 minutes, stirring occasionally, until brown. Drain, and return mixture to skillet. Stir in taco seasoning mix and water. Cook over medium heat 2 to 3 minutes longer or until thickened. Transfer to medium bowl. Clean out skillet; spray with cooking spray.

Place tortillas on work surface. Divide refried beans, rice and beef mixture among centers of tortillas in 4-inch long strip. Evenly top with 1 cup of the cheese. Roll up into burritos, and place seam side down in skillet. Bake 25 minutes.

Drizzle with enchilada sauce; sprinkle with remaining 1 cup cheese. Bake 8 to 10 minutes longer or until cheese is melted and burritos are heated through (165°F). Serve with cilantro and lime wedges.

Expert Tips

To roll burritos, fold one edge of tortilla over length of filling, tucking filling in slightly. Then fold two short edges over. Roll filled tortilla over toward remaining unfolded edge.

For a fun twist, swap 1 can (15 oz) Progresso™ black beans, drained and rinsed, for the refried beans.

CHICKEN GREEN CHILE FOOTBALL EMPANADAS

This is from Old El Paso, and begins, "Are you ready for some football empanadas? These chile- and cheese-filled pies are a cinch to make and look great on your gameday appetizer table."

Prep Time: 35 minutes; Total Time: 1 hour 5 minutes; Makes 12 servings

To view this online, go to https://www.oldelpaso.com/recipes/chicken-green-chile-football-empanadas.

Ingredients

3/4 cup chopped cooked chicken

1/2 cup sliced green onions

1/2 cup shredded Mexican cheese blend (2 oz)

1 can (4.5 oz) Old El Paso™ chopped green chiles

2 oz cream cheese (from 8-oz package), softened

4 teaspoons Old El Paso™ chicken taco seasoning mix (from 0.85-oz package)

1 egg, beaten

1 teaspoon water

1 box Pillsbury™ refrigerated pie crusts, softened as directed on box

Guacamole, if desired

Salsa, if desired

Preparation

Heat oven to 375°F. Line large rimmed pan with cooking parchment paper. In medium bowl, mix chicken, green onions, cheese, chiles, cream cheese and taco seasoning mix. In small bowl, mix egg and water.

Unroll one of the pie crusts. Using 4 1/2-inch football cookie cutter, cut out 12 footballs from crust, rerolling dough scraps together as necessary. Repeat with second pie crust, to total 24 footballs.

Place about 2 tablespoons filling in center of football; spread slightly to create even layer on dough with 1/4-inch border around all sides. Brush egg wash around outer edge of football, then gently stretch second dough football and place over top; using fork, crimp edges to seal together. Repeat with remaining pieces of dough. Place on pan.

Using paring knife, score laces into top of each empanada.

Brush tops with egg wash. Bake 27 to 30 minutes or until golden brown. Serve with guacamole and salsa.

Expert Tips

We used rotisserie chicken for this recipe, but feel free to use leftover chicken breasts or thighs.

Don’t have a football-shaped cutter? Use a pliable 3 1/2-inch round cutter, and bend into the shape of a football.

Exchanges: 1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat; Carbohydrate Choices: 1

Double-Post Thursday

Besides being Diabetic Thursday, it's also Double-Post Thursday. Today's double post has a little of everything in it, including Enchilada Soup, Goulash, and finished off with Perfect Chocolate Chip Cookies. (Don't forget to check out the other yummy recipes.) Enjoy!

TURKEY BREAST ROULADE WITH GARLIC AND ROSEMARY

This recipe is by Ina Garten and adapted by Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, "Ina Garten has been known as the Barefoot Contessa since she opened a gourmet store by that name in East Hampton, N.Y., in 1985. She shared this recipe from her book “Modern Comfort Food” with The Times for Thanksgiving in 2020, when many cooks were looking for alternatives to whole turkey. If you don’t like fennel seeds, leave them out: Garlic, sage and rosemary give this roast the flavors of Italian porchetta, and it will still be fragrant, juicy and delicious without them."

Time: 3 hours; Yield: 8 to 10 servings

This yummy recipe (and aren't most of Ina's recipes yummy?) was featured in "How Does Ina Do It?", and can be viewed online at https://cooking.nytimes.com/recipes/1021643-turkey-breast-roulade-with-garlic-and-rosemary.

Ingredients

4 tablespoons good-quality olive oil

1 large yellow onion, chopped (about 1 1/2 cups)

3/4 teaspoon whole fennel seeds

6 garlic cloves, minced (about 2 tablespoons)

1 tablespoon chopped fresh sage leaves, plus 4 whole sage leaves

1 tablespoon minced fresh rosemary leaves

1 whole butterflied boneless, skin-on turkey breast (about 4 to 5 pounds)

Kosher salt and freshly ground black pepper

1/4 cup cold unsalted butter (1/2 stick)

4 ounces thinly sliced prosciutto

1 cup dry white wine, such as Chablis

Preparation

Heat the oven to 350 degrees.

Heat 2 tablespoons olive oil in a medium (10-inch) skillet over medium heat. Add the onion and fennel seeds and cook for 6 to 8 minutes, tossing occasionally, until the onion is tender. Add the garlic and cook for 1 minute. Off the heat, stir in the chopped sage and the rosemary; set aside to cool.

Set the turkey breast on a cutting board and open it up, skin side down. If necessary, pound the turkey to an even thickness of about 1 inch. Sprinkle the turkey with 4 teaspoons salt and 1 1/2 teaspoons pepper. Once the onion mixture has cooled, spread it evenly on the meat. Grate the butter and sprinkle it on top. Arrange the prosciutto on top to totally cover the filling and meat.

Starting at one long end of the turkey breast, roll the meat up jelly-roll style to make a compact cylindrical roulade, ending with the seam side down. Tie the roulade tightly with kitchen twine at 2 to 2 1/2-inch intervals to ensure that it will roast evenly. Slip the whole sage leaves under the twine down the center of the roulade.

Place the roulade, seam side down, in a roasting pan and pat the skin dry with paper towels. Brush the skin with the remaining 2 tablespoons olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Pour the wine and 1 cup water into the roasting pan, surrounding the turkey with the liquids without pouring them directly over the roulade. Roast for 1 1/4 to 1 1/2 hours, until the skin is golden brown and the internal temperature is 150 degrees.

Remove from the oven, cover the turkey with foil, and allow to rest for 15 minutes. Remove the string, slice the roulade crosswise in 1/2-inch-thick slices, and serve warm with the pan juices.

ENCHILADA SOUP

This is from Old El Paso, and begins, "Give your go-to chicken dish a soup-upgrade with this Chicken Enchilada Soup recipe. The best part is that with the help of some Old El Paso™ enchilada sauce, your slow cooker will do the work for you. You can bring the heat with the hot sauce or keep it mild, but either way, it's an easy option to bring delicious chicken enchilada soup flavor to your next fall meal."

Prep Time: 10 minutes; Total Time: 8 hours 10 minutes; Makes 6 servings

To view this online, go to https://www.oldelpaso.com/recipes/enchilada-soup.

Ingredients

2 cups Progresso™ chicken broth (from 32-oz carton)

1 can (19 oz) Old El Paso™ mild or hot enchilada sauce

1 can (4.5 oz) Old El Paso™ chopped mild green chiles

1 package (20 oz) bone-in chicken breasts, skin removed

1 can (15 oz) Progresso™ black beans, drained, rinsed

1 bag (12 oz) frozen corn, thawed, drained

Shredded Mexican cheese blend, if desired

Chopped fresh cilantro, if desired

Crushed tortilla chips, if desired

Preparation

Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix broth, enchilada sauce and chiles. Place chicken into enchilada sauce mixture; spoon sauce over chicken.

Cover; cook on Low heat setting 7 to 8 hours.

Remove chicken from cooker with slotted spoon. Stir beans and corn into mixture in cooker. Increase heat setting to High. Cover; cook 5 to 10 minutes longer. Meanwhile, shred chicken by pulling apart with 2 forks; return to cooker. Cook until thoroughly heated.

Top each serving with cheese, cilantro and tortilla chips.

Expert Tips

Transfer corn from freezer to refrigerator when chicken starts to cook. It will be completely thawed by the time it is added to the slow cooker.

Vary the heat in this soup by using mild or hot enchilada sauce and serving with red pepper sauce on the side.

GOULASH

This is from Molly O'Neill at The New York Times cooking e-newsletter. Molly wrote, "There is no high drama about simmering a stew. However fine, stew is a homey, intimate exchange, a paean to the way living things improve when their boundaries relax, when they incorporate some of the character and flavor of others. Soulful, a word inextricably linked with a good sturdy stew, is the payoff to the cook who plans a little and has the patience to abide."

Yield: 4 servings; Time: 1 hour 45 minutes

This recipe was featured in "A Simmer of Hope", and can be viewed online at https://cooking.nytimes.com/recipes/4736-goulash.

Ingredients

2 teaspoons unsalted butter

2 medium onions, peeled and thinly sliced

2 tablespoons sweet Hungarian paprika

1 teaspoon caraway seeds

1 pound beef stewing meat, trimmed and cut into 1-inch cubes

1/4 cup all-purpose flour

2 cups beef broth, homemade or low-sodium canned

1 tablespoon fresh lemon juice

2 teaspoons salt, plus more to taste

1/4 teaspoon freshly ground pepper

Preparation

Melt the butter in a large pot over medium heat. Add the onions and cook, stirring frequently, until wilted, about 10 minutes. Stir in the paprika and caraway seeds and cook 1 minute more. In a bowl, toss the beef with the flour to coat well. Add the beef to the onion mixture. Cook, stirring, for 2 minutes.

Add 1/2 cup of the broth, stirring and scraping the bottom of the pot. Gradually stir in the remaining broth. Bring to a boil, then reduce to a slow simmer. Cover and cook until the beef is tender, about 1 1/2 hours. Stir in the lemon juice, salt and pepper to taste. Serve over wide egg noodles.

MEXICAN-STYLE STUFFED BELL PEPPERS

This also comes from the November 2014 issue of Heart Insight Magazine. This one begins, “In this Latin twist on stuffed bell peppers, black beans replace the traditional rice and salsa stands in for the standard tomato sauce.” Serves 4; 1 stuffed bell pepper per serving.

To view this online, go to http://heartinsight.heart.org/November-2014/Mexican-Style-Stuffed-Bell-Peppers/.

Ingredients

4 large red or green bell peppers, or a combination, stems, seeds, and ribs discarded, tops chopped and reserved

Cooking spray

1/2 cup chopped onion

3 medium garlic cloves, minced

8 ounces 95% fat-free ground beef

2 teaspoons chili powder

1 teaspoon ground cumin

1/8 teaspoon salt

3/4 cup salsa (lowest sodium available)

1 cup canned no-salt-added black beans, rinsed and drained

1/2 cup plus 2 tablespoons chopped fresh cilantro, divided use

1/4 cup low-fat shredded 4-cheese Mexican blend

1/4 cup fat-free sour cream

Directions

Preheat the oven to 375°F.

In a microwave oven, place the bell peppers with the cut side up on a paper towel. Microwave on 100% power (high) for 4–5 minutes, or until tender-crisp. Transfer with the cut side up to a 9-inch square baking dish or shallow casserole dish.

Meanwhile, lightly spray a large skillet with cooking spray. Heat over medium heat. Cook the chopped bell pepper tops, onion, and garlic for 5 minutes, stirring occasionally.

Stir in the beef. Cook for 5 minutes, stirring occasionally to turn and break up the beef. Discard any drippings.

Sprinkle the beef mixture with the chili powder, cumin, and salt. Cook for 1 minute. Stir in the salsa. Remove from the heat.

Gently stir in the beans and cup cilantro. Spoon the beef mixture into the peppers. Cover the baking dish with aluminum foil.

Bake for 30 minutes, or until heated through. Remove from the oven. Sprinkle the Mexican blend cheese over the beef mixture. Let stand for 5 minutes.

Top the peppers with the sour cream. Sprinkle with the remaining 2 tablespoons cilantro.

APPLE PECAN CHICKEN SALAD

This is from Linda Larsen, who wrote for About.com and The Spruce Eats. Linda wrote, "Apple pecan chicken salad is a fan-favorite main dish salad recipe. The combination of tender chicken, crisp pecans, tart apples, and a creamy honey mustard dressing is fantastic.

"Like all chicken salads, using a rotisserie chicken often brings the best results. Most other chicken cooking methods do not come close to matching the tender result of these grocery store birds. There is just something about roasting chickens while on a spit that results in the most tender and flavorful meat. Remove the meat from the bird and cut it into large chunks.

"You can double or triple this recipe if you would like. When hot summer weather is at hand, there's nothing nicer than having a huge batch of fabulous apple pecan chicken salad in the fridge, ready and waiting for you. Just add some bakery muffins or breadsticks, some iced tea or white wine, and you have a fabulous meal with absolutely no cooking at all."

Prep Time: 10 minutes; Total Time: 10 minutes; Cook Time: 0 minutes; Yield: 4 servings

To view this online, go to https://www.thespruceeats.com/apple-pecan-chicken-salad-481444.

Ingredients

1/2 cup mayonnaise

3 tablespoons honey mustard

2 tablespoons lemon juice

Salt (to taste)

Freshly ground black pepper (to taste)

3 cups cooked chicken (chopped)

1 Granny Smith apple (chopped)

1 cup small pecans

1/2 cup dried cherries or cranberries

Directions

Gather the ingredients.

In a medium bowl, combine the mayonnaise, honey mustard, lemon juice, and salt and pepper to taste.

Stir in the cooked chicken, the chopped apple, pecans, and dried cherries or cranberries to coat.

Cover and chill the salad for 1 to 2 hours before serving.

Enjoy!

Tips

Store any leftovers of the salad, well covered, in the refrigerator for up to three days.

You can cook your own chicken for this apple pecan chicken salad recipe. Try baking chicken breasts, on the bone or off, in parchment paper, or simmer them gently in water until they just reach 160 F. When the meat stands after cooking, the temperature will rise to 165 F, which is the safe final temperature for chicken breasts.

Or try cooking a whole chicken on a rotisserie on your grill; you need special equipment and instructions for that task. You can cook large batches of chicken this way, let the meat cool, cube it, then store it in the freezer in 2 cup portions for recipes like this one.

PERFECT CHOCOLATE CHIP COOKIES

This is from Ravneet Gill and adapted by Charlotte Druckman at The New York Times cooking e-newsletter. Charlotte wrote, "What makes these cookies truly 'perfect' isn’t anything radical; it’s simply an attention to detail. The pastry chef Ravneet Gill was meticulous in developing her recipe, and all of her instructions exist for a reason. When she tells you to chill your dough overnight, don’t think you can skip over that. (If you do, your cookies will spread.) When she instructs you to roll the dough into balls before transferring them to the fridge to rest, do as she says, and you’ll get a nice plump, domed cookie instead of a sad flat one. Don’t go swapping in milk chocolate for dark, and chop the chocolate into large chunks for those dramatic, dense puddles of goo. One allowance: If you don’t have Maldon salt, another flaky salt or even kosher salt will do."

Time: 30 minutes, plus 12 hours' chilling; Yield: 14 cookies

This was featured in "A ‘Perfect’ Chocolate Chip Cookie, and the Chef Who Created It", and can be viewed online at https://cooking.nytimes.com/recipes/1021435-perfect-chocolate-chip-cookies.

Note: The article that this recipe was in ("A 'Perfect' Chocolate…, link above) is well worth the read. Check it out!

Ingredients

1/2 cup plus 2 tablespoons unsalted butter (1 1/4 sticks), softened

Scant 3/4 cup dark brown sugar

2/3 cup superfine sugar

1 large egg

1 3/4 cups plus 2 tablespoons all-purpose flour

1 teaspoon baking powder

3/4 teaspoon baking soda

3/4 teaspoon Maldon sea salt (or kosher salt)

6 ounces dark (bittersweet) chocolate, chopped into large chunks

Preparation

Put the butter and both sugars in a stand mixer or mixing bowl. Cream together using a paddle attachment on medium speed, a handheld electric whisk or a wooden spoon for 1 to 2 minutes until paler but not fluffy. (Do not mix for too long; if you beat the mixture until super light and fluffy, that will cause the cookie to deflate later when cooking.)

Add the egg and beat over medium speed until evenly combined.

In a separate bowl, mix together the dry ingredients (all the flour, baking powder, baking soda and salt), then fold into the butter mixture using a rubber spatula until combined.

Add the chopped chocolate and fold into the dough until evenly distributed.

Immediately scoop out heaping 1/4-cup portions, roll into balls and place on two baking sheets lined with parchment paper. Cover with plastic wrap and refrigerate at least 12 hours. (If space is tight, you can condense them on one sheet before refrigerating then redistribute among two sheets before baking.)

The next day, heat the oven to 350 degrees.

Make sure the dough balls are evenly spaced out among two baking sheets, as they will spread. Bake the cookies for 13 minutes (or 15 minutes if baking from frozen), until the cookies are puffed and golden at the edges. You want the middle to be ever so slightly not-quite set.

Allow the cookies to cool on the baking sheet; they will continue firming up as they cool. Once cooled, eat! (These cookies will keep in an airtight container for up to 3 days. The balls of dough will keep for up to 2 days in the fridge or 2 weeks in the freezer.)

Chicken

Chicken used to be reserved for Sunday dinner in the early- to mid-twentieth century. Now, it's an anytime, anywhere food.

Today's chicken recipes include Tex-Mex Pulled Chicken and Salsa Verde Rice and Chicken Bowls. Enjoy!

CHICKEN POT PIE

This comes from Robbie Rice on the AllRecipes website. Robbie wrote, "A delicious chicken pie made from scratch with carrots, peas and celery."

Prep Time: 20 minutes; Cook Time: 50 minutes; Total Time: 1 hour 10 minutes; Servings: 8; Yield: 1 9-inch pie

To view this online, go to https://www.allrecipes.com/recipe/26317/chicken-pot-pie-ix/.

Ingredients

1 pound skinless, boneless chicken breast halves - cubed

1 cup sliced carrots

1 cup frozen green peas

1/2 cup sliced celery

1/3 cup butter

1/3 cup chopped onion

1/3 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon celery seed

1 3/4 cups chicken broth

2/3 cup milk

2 (9 inch) unbaked pie crusts

Directions

Preheat oven to 425 degrees F.

In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.

In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

ENCHILADA SOUP

This is from Old El Paso, and begins, "Give your go-to chicken dish a soup-upgrade with this Chicken Enchilada Soup recipe. The best part is that with the help of some Old El Paso™ enchilada sauce, your slow cooker will do the work for you. You can bring the heat with the hot sauce or keep it mild, but either way, it's an easy option to bring delicious chicken enchilada soup flavor to your next fall meal."

Prep Time: 10 minutes; Total Time: 8 hours 10 minutes; Makes 6 servings

To view this online, go to https://www.oldelpaso.com/recipes/enchilada-soup.

Ingredients

2 cups Progresso™ chicken broth (from 32-oz carton)

1 can (19 oz) Old El Paso™ mild or hot enchilada sauce

1 can (4.5 oz) Old El Paso™ chopped mild green chiles

1 package (20 oz) bone-in chicken breasts, skin removed

1 can (15 oz) Progresso™ black beans, drained, rinsed

1 bag (12 oz) frozen corn, thawed, drained

Shredded Mexican cheese blend, if desired

Chopped fresh cilantro, if desired

Crushed tortilla chips, if desired

Preparation

Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix broth, enchilada sauce and chiles. Place chicken into enchilada sauce mixture; spoon sauce over chicken.

Cover; cook on Low heat setting 7 to 8 hours.

Remove chicken from cooker with slotted spoon. Stir beans and corn into mixture in cooker. Increase heat setting to High. Cover; cook 5 to 10 minutes longer. Meanwhile, shred chicken by pulling apart with 2 forks; return to cooker. Cook until thoroughly heated.

Top each serving with cheese, cilantro and tortilla chips.

Expert Tips

Transfer corn from freezer to refrigerator when chicken starts to cook. It will be completely thawed by the time it is added to the slow cooker.

Vary the heat in this soup by using mild or hot enchilada sauce and serving with red pepper sauce on the side.

SALSA VERDE RICE AND CHICKEN BOWLS

This is from Old El Paso, and begins, "Chicken tonight? Give it a glow-up with this salsa verde rice twist. Start by stirring in Old El Paso™ Creamy Salsa Verde sauce and green chiles to cooked rice before adding in a scoop of shredded rotisserie chicken. Everyone can sprinkle in their favorite taco fixings to make this chicken rice bowl recipe a hassle-free, flavorful success."

Prep Time: 20 minutes; Total Time: 30 minutes; Makes 8 servings

To view this online, go to https://www.oldelpaso.com/recipes/salsa-verde-rice-and-chicken-bowls.

Ingredients

1/2 cup uncooked regular long-grain white rice

1 cup water

1/3 cup Old El Paso™ Creamy Salsa Verde sauce

1 can (4.5 oz) Old El Paso™ Chopped Green Chiles

2 teaspoons vegetable oil

2 1/2 cups chopped deli rotisserie chicken

1 package (0.85 oz) Old El Paso™ Chicken Taco Seasoning Mix

1/4 cup water

1 package (8 count) Old El Paso™ Soft Tortilla Bowls, heated as directed on package

1 cup Old El Paso™ Shredded Monterey Jack Cheese

1/2 cup quartered grape tomatoes

1/4 cup chopped fresh cilantro

Preparation

In 1 to 1 1/2-quart saucepan, heat uncooked rice and 1 cup water to boiling. Reduce heat; cover and simmer 8 to 10 minutes or until all water is absorbed. Remove from heat; let stand covered 5 minutes. Fluff with fork. Stir in sauce and green chiles; cover and keep warm.

In 10-inch skillet, heat oil over medium heat. Add chicken, taco seasoning mix and 1/4 cup water; cook 5 to 6 minutes, stirring frequently, until chicken is heated through. Remove from heat.

To assemble, divide rice and chicken mixtures among warm tortilla bowls; top with cheese, tomatoes, cilantro and additional sauce, if desired.

Expert Tips

Precooked rice is available for purchase in the frozen section of the grocery store and is a convenient alternative to the cooked rice in this recipe. You may also use 1 1/2 cups leftover cooked rice, heated in microwave, before adding the sauce.

Deli rotisserie chicken makes these bowls quick and convenient!

Topping the bowls with your favorite salsa or fresh pico de gallo is a great alternative to the tomatoes and cilantro.

TEX-MEX PULLED CHICKEN

This is from Ree Drummond, star of the Food Network's The Pioneer Woman.

Active Time: 16 minutes; Total Time: 16 minutes; Yield: 6 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/tex-mex-pulled-chicken-5617665.

Ingredients

2 medium tomatoes, quartered

2 jalapeno peppers, halved and seeded

1 medium white onion, cut into 8 wedges

1 red bell pepper, halved and seeded

1 yellow bell pepper, halved and seeded

2 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon chili powder

1/2 teaspoon ground cumin

Kosher salt and freshly ground black pepper

1 pound thin chicken cutlets

12 flour tortillas

2 limes, 1 juiced, 1 cut into 8 wedges, for serving

8 ounces salsa

8 ounces sour cream

8 ounces crumbled cotija cheese

Fresh cilantro leaves, for serving

Directions

Position an oven rack 5 to 6 inches below the broiler element and preheat the broiler on high.

Add the tomatoes, jalapenos, onion and bell peppers to a baking sheet, drizzle with the olive oil, sprinkle with the oregano, chili powder, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper and toss everything together to get it all coated with the oil and spices. Push it to one side of the baking sheet. Lay the chicken flat on the other side and season it with salt and pepper.

Broil for 5 minutes. Flip the chicken and vegetables and return to the broiler until the chicken is cooked through and the vegetables are softened and charred, about 5 more minutes.

Wrap the tortillas in kitchen paper and heat in the microwave for 30 seconds Remove, unwrap and put on a platter.

Shred the chicken. Spoon the roasted vegetables into a blender with any juices from the baking sheet and blend until smooth. Toss 1 cup of the sauce with the chicken. Squeeze the juice of 1 lime over it. Put the remaining sauce in a bowl to serve on the side.

Serve with the warm tortillas, salsa, sour cream, crumbled cotija cheese, lime wedges and cilantro.

AMU'S CHICKEN KORMA

This came from Sohla El-Waylly at The New York Times cooking e-newsletter. Sohla wrote, "This Bangladeshi-style chicken korma, named for my mother, Amu, is gently spiced and enriched with yogurt instead of cream or nuts, resulting in a light and bright sauce. This style of braising adds very little liquid, allowing the chicken to stew in its own juices. For full flavor, cook the korma until the fat breaks out of the sauce and pools on the surface. Keep it traditional and serve with paratha or rice, or pull the meat off the bones and pile between mayo-slathered white bread to make a chicken korma sandwich — and, of course, cut on a diagonal."

Yield: 4 servings; Time: 1 1/2 hours

To view this online, go to https://cooking.nytimes.com/recipes/1021424-amus-chicken-korma.

Ingredients

1 large onion, peeled, plus more for serving

1 (2-inch) piece ginger, peeled and thinly sliced

4 garlic cloves, smashed and peeled

1/3 cup whole-milk plain or Greek-style yogurt, plus more for serving

2 teaspoons kosher salt, plus more to taste

1 (4-pound) chicken, cut into 10 pieces, skin removed, or 3 pounds bone-in chicken parts, skin removed

1/4 cup ghee or neutral oil

1 tablespoon ground coriander

1 bay leaf

1 (3-inch) cinnamon stick, snapped in half

3 green cardamom pods, cracked

3 small green chiles, stemmed, plus more for serving

White bread, mayonnaise, paratha or steamed rice, for serving

Cucumber-Tomato Salad, for serving (optional)

Preparation

Cut onion in half, trim off the root, and thinly slice one half from root to stem. Set aside. Roughly chop the remaining onion half and purée in a blender, adding as little water as needed to blend until smooth. Pour into a small bowl. Set aside.

In the same blender (no need to wash it out), purée ginger, garlic, yogurt and kosher salt, adding as little water as needed to blend until smooth. Pour into a large bowl. Set aside. Pat chicken dry with paper towels, add to bowl with yogurt purée and toss with your hands to coat.

In a medium Dutch oven, pot or karahi over medium-high heat, add ghee and reserved sliced onions, and cook, stirring often, until crisp and deeply browned, about 10 to 12 minutes. (The onions will continue to brown after removing from heat, so scoop them out of the pot when they are a shade lighter than the desired final color.) Leaving behind the fat, transfer to a plate with a slotted spoon, and spread them out so they cool down quickly and don’t clump together.

Add the onion purée, coriander, bay leaf, cinnamon stick, cardamom pods and a big pinch of kosher salt to remaining ghee and cook over medium-high heat, stirring frequently, until deeply browned and aromatic, about 10 to 12 minutes.

Add chicken, scraping in all the yogurt marinade, and stir to coat in onion paste. Reduce heat to medium-low, cover and simmer until the chicken releases its liquid, about 10 minutes. Partly cover, and cook, stirring occasionally, until the chicken is falling off the bone, the sauce is thick and creamy, and the fat breaks out of the sauce, about 30 to 35 minutes. (You want it to be saucy but thick. Add water a splash as a time, if needed, while cooking.)

Add green chiles, three-fourths of the reserved frizzled onions and more kosher salt to taste. Gently stir to combine. Cook until fragrant, 2 to 3 minutes. Top with remaining frizzled onions, and serve with paratha, rice, or as a sandwich by pulling the meat off the bone, dressing in the korma sauce, and placing between mayonnaise-slathered sliced of untoasted bread. Serve with Cucumber-Tomato Salad or additional raw onion, green chile and yogurt. Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop over medium-low heat with a splash of water.

LIGHT SOUR CREAM CHICKEN ENCHILADAS

Recipe Yield: Servings: 6 (2 Enchiladas each)

Source: Cooking Healthy and Fast

Book Title: Cooking Healthy and Fast

View this online at https://diabeticgourmet.com/diabetic-recipes/light-sour-cream-chicken-enchiladas.

Ingredients

1 (8oz) container light sour cream

1 (8oz) container nonfat plain yogurt

1 (10-3/4oz) can cream of chicken soup with 1/3 less salt

1 (4oz) can diced green chilies

12 (6-7 inch) white corn or flour tortillas

1 Cup (4oz) shredded reduced-fat Cheddar cheese

1-1/2 Cups chopped cooked chicken

1/4 Cup sliced green onions

Directions

Heat oven to 350F degrees. Spray a 13x9-inch (3 Qt) baking dish with nonstick cooking spray. In med. bowl, combine sour cream, yogurt, soup and chilies; mix well. Spoon bout 3 Tbsp sour cream mixture down center of each tortilla. Reserve 1/4 cup Cheddar cheese; sprinkle each tortilla with remaining cheese, chicken and onions. Roll tortillas and place in spray-coated dish, seam side down. Spoon remaining sour cream mixture over tortillas. Cover with foil and bake for 25 to 30 minutes, or until hot and bubbly. Remove foil; sprinkle with reserved 1/4 cup cheese. Return to oven & bake, uncovered, an additional 5 minutes or until cheese is melted. Garnish with shredded lettuce and chopped tomatoes, if desired.

Nutritional Information Per Serving: Calories: 358; Fat: 9 g; Sodium: 590 mg; Cholesterol: 63 m; Carbohydrates: 35 g

Diabetic Exchanges: 3 Lean Meat, 2 Bread/Starch, 1/2 Milk, 1 Fat