It’s Chili, Chowder, or Stew Saturday – Crock-Pot™ Vegetable Soup

My Meals are on Wheels

This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Crock-Pot Vegetable Soup. Its a Diabetic Friendly, Comfort Food recipe for a Crock-Pot Vegetable Soup! Made using Frozen Mixed Vegetables, Italian-Style Crushed Tomatoes, Lean Stew Beef, Dry Onion Soup Mix, Cubed Reduced-Sodium Beef Bouillon and Water. The makings of a sure fired delicious Soup! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Crock-Pot Vegetable Soup

Ingredients
Preparation time: 15 minutes
Cooking time: 4 hours.

2 bags (16 ounces each) frozen mixed vegetables
1 can (28 ounces) Italian-style crushed tomatoes

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Savory Winter Vegetable Soup (Whole30) – The Wooden Skillet

 

Savory Winter Vegetable Soup (Whole30) – The Wooden Skillet

Idaho grown best potato soup – Slutty Martha Cooks!

 

Idaho grown best potato soup – Slutty Martha Cooks!

Italian Sausage and Provolone Bread

What's for Dinner Moms?

This is one of those old-timey recipes that has been around forever. There are many variations on this that change up the meat, cheese, and some even add eggs to make a thicker filling.  This is our favorite version.

Verdict:

This is a great hearty bread that is perfect for a football party or a teen gathering. Add some dipping sauces and you have a great snack!

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Quesadilla Tricks

How I Cook — by Graham Stewart

I was in the grocery store picking up things to make pizza for supper, ran into a friend and his wife. They follow my blog and commented on my Quesadilla post. His wife had tried making them both my way and the fold over way. She said with the fold over style the tortilla was crisp but the filling wasn’t melted, by the the the filling melted the tortilla was burnt. With my way everything fell apart when she tried to flip it, so they never tried again. They both really like them but they thought they were way to hard to make at home. I asked exactly how they had made them, seen the problem and explained exactly what went wrong. They understand and are going to make quesadillas for supper. When I got home I read my original post and realized that why they failed was my fault…

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Chicken Quesadilla For Valentine’s Day

How I Cook — by Graham Stewart

My wife loves chicken quesadillas, she asks for me to make them everytime we have leftover chicken. Still remember the first time she had one, it was in a restaurant in Calgary with our niece Dianne. Will admit I do enjoy making them but I prefer fajitas over quesadillas. It’s Valentine’s Day so it’s what my wife likes that wins the day, as it should be. Normally I use leftover chicken but don’t have any, so just cooked 2 chicken breast and used them. Everything else I had in the fridge so no trip to the store. There easy to make as long as you have the proper sized frying pan. Since I have made them before the recipe is posted April 5,2019. I don’t make the fold over type many because I like the challenge of flipping it. It’s a way easier to make it doing the fold over…

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Soba Noodle Stir Fry

It's Thyme to Eat!

For a quick, vegetable-forward meal, look no further than a soba noodle stir fry. Here, I cook three delicious vegetables, broccoli, zucchini, and bok choy, to make a Japanese-inspired noodle dish.

After the bok choy, edamame, ginger, and garlic are cooked through

The final product!

Yield: 4 Servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Ingredients

1 head broccoli

2 small zucchini

2 tbsp vegetable oil

3 baby bok choy, cut and separate leaves from stem

1 cup edamame

2 garlic cloves, minced

1 inch ginger piece, chopped finely

300g soba noodles

1/4 cup soy sauce

1/8 cup honey

1 tbsp white vinegar

1/2 tsp chili flakes

1 tbsp cornstarch

3/4 cup water

How to Make It

1. Preheat oven to 375°F. Cut broccoli and zucchini, coat with oil, and place on a baking sheet. Bake for 30 minutes until browned, flipping occasionally.
2. Heat 2 tbsp…

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Slow-Braised Pot Roast with Mashed Maine Potatoes and Green Peas

10 Chickens to Maine

#RecipeUpTop (Details below):

For the pot roast:

• 1 Large Beef Chuck Roast;
• 1 carrot;
• 2 stalks celery;
• 1 small yellow onion;
• 1/4 cup dry vermouth (optional);
• 1 tablespoon Worcestershire sauce;

For the gravy:

• 4 tablespoons unsalted butter;
• 4 tablespoons four;
• 1/4 cup cream or half and half;

For the mashed potatoes:

• 4 Maine potatoes;
• 1/2 stick of butter;
• 1/2 cup of whole milk;

For the green peas:

• Green peas (fresh or frozen)

Method: Salt the chuck roast liberally at least an hour ahead of cooking (and preferably overnight). Brown the salted roast in a braising dish, then remove and add the mirepoix and sweat. Deglaze with vermouth and Worcestershire, cover, and braise in a 225F oven until fork-tender (at least four hours). Remove the finished roast, and cover to keep warm.

In a separate pan, create a dark brown roux with the flour and butter, add to the reserved braising…

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Pot Roast Dinner Turnovers

10 Chickens to Maine

#RecipeUpTop (details below):

• Blitz-method puff pastry;
• Leftover pot roast dinner;
• 1 large egg;
• Kosher salt (to taste);

Method: Roll out the pastry, and trim into squares. For each square, dock half in a triangle pattern. Add your pot roast dinner. Egg wash half of each square, then fold over and seal. Crimp with a fork. Egg wash the exterior of each, and season with Kosher salt. Cut vents and bake for forty (40) minutes in a 400F oven, rotating halfway through the cooking. Cool and serve with extra gravy for dipping.

The Details

Yesterday we made pot roast. Today, we have leftovers. This is an application of a few arrows in the culinary quiver that are easy to learn, and produce some fairly stunning results. The beauty of this recipe is it can be applied to a nearly endless list of other foods (turkey, stuffing, and cranberry…

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Simple Salty Pork (Babi Kecap)

MyAromaKitchen

This recipe belongs to my mother as she always made this when I was back home in Indonesia. It is so simple, but delicious! It feels home. I always love the combination of ginger and garlic; the spiciness of the ginger keeps my body warm and the fragrance of ginger makes me want to eat more… This simple dish can be done in a very short time, the only work needs to be done is slicing the pork. Serve it with jasmine rice while it’s hot and you will be satisfied. Simple yet yummy. Enjoy!

Servings: 2

Total time: 15 minutes

INGREDIENTS

400 g Tenderloin pork, sliced into small
cubes

2 Garlic, minced

2 cm Ginger, sliced thin or grated (or about 2 tsp)

1/4 cup Dark soy sauce

2 tbspVegetable oil

DIRECTION

• Pre-heat work/pan in high-heat, add in ginger and garlic, stir for a few second until it’s fragrant.

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Honey Dijon Glazed Salmon

Fieldhouse Kitchen

I love salmon. Sometimes I’ll just lightly coat it with olive oil and a little salt and pepper while other times I’ll get more creative.

This glaze is robust and flavorful and pairs wonderfully with salmon (I’ve also used this marinade on chicken and pork and it’s just as yummy). I prefer salmon on the grill, but it’s also far less messy and equally satisfying when baked. While I break out the grill pan for this recipe, you can just as easily make it without one. I’ll show you how.

Here’s what you’ll need for my Honey Dijon Glazed Salmon (makes 1 serving):

•  1 salmon filet
• 2 tablespoons of honey Dijon mustard (OR 1 tablesoon of honey mixed with 1 tablespoon of Dijon mustard)
• 2 teaspoons of orange juice
• 2 teaspoons of lemon juice
• 1 tablespoon of extra virgin olive oil
• 1/2 a large clove of garlic (not pictured)

Begin…

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Crispy Baked Chicken Wings

Fieldhouse Kitchen

Chicken wings are a thing — and a big thing among my family and friends.

My mom likes hers “extra crispy, with sauce on the side.” My brother-in-law Kent prefers his coated with a buttery Buffalo sauce. No matter how you like to eat them, one thing most of us can agree on is that when it comes to wings, it’s difficult to mess them up.

This recipe is a healthier alternative to chicken wings that are traditionally fried. The key is to bake them on high heat using a rack to make sure the heat circulates evenly around each wing. This also ensures the wings crisp and don’t steam and become soggy.

These wings are also gluten-free, dairy-free, and sugar-free.

To start, preheat your oven to 400 degrees F. 

Here’s what you’ll need:

Serves 2-3

• 1.5 pounds of chicken wings (~14 wings)
• 1.5-2 teaspoons of baking powder
• 1 teaspoon…

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Open Faced Venison Sandwich with Gravy

Stroganoff without Sour Cream

Meatloaf with Mashed Potatoes