Wednesday, November 30, 2011

Cook’s Corner: White Bean Chicken Chili For A Fall Day



  1. 4 slices turkey bacon, cut crosswise into 1/4 inch strips
  2. 2 green and/or red bell peppers, diced
  3. 1 medium yellow onion, diced
  4. 1 Tablespoon chili powder
  5. 1 Tablespoon marjoram
  6. 1 Tablespoon oregano
  7. 1 Teaspoon cumin
  8. 1 teaspoon garlic powder
  9. 3/4 cup all-purpose flour
  10. 1 1/4 teaspoon salt
  11. 1/2 teaspoon cayenne pepper
  12. 1/2 teaspoon ground black pepper
  13. 1 can (28 ounces) diced tomatoes, drained
  14. 6 cups rinsed and drained canned great Northern beans
  15. 6 cups low sodium chicken broth
  16. 1 teaspoon lemon juice
  17. 1 boneless skinless chicken breast (8 ounces)
  18. 1/2 teaspoon jerk seasoning
  19. 1 teaspoon olive oil
  20. To garnish: low fat sour cream, pico de gallo and cilantro



  • In large saucepot, cook turkey bacon over medium high heat 4-5 minutes or until crisp, stirring frequently.  Reduce heat to medium. Add bell peppers and onion, and cook 5-4 minutes, stirring frequently.  Stir in chili powder, marjoram, oregano, cumin and garlic powder, and cook 1 minute.  Stir in flour, salt, cayenne pepper and black pepper.
  • Add tomatoes, beans, broth and lemon juice and heat to simmering; simmer 20 minutes stirring occasionally.
  • Meanwhile, sprinkle both sides of chicken with jerk seasoning.  Heat oil in large nonstick skillet over medium high heat.  Add chicken and cook 3-4 minutes or until deep brown in color, turning once.   Reduce heat to medium, and cook chicken 5-6 minutes longer or until internal temperature reaches 165 degrees, turning occasionally.  Cut chicken into 1/2 inch pieces.
  • Ladle chili into serving bowls and top with chicken.  Garnish with sour cream, pico de gallo and cilantro, if desired.

Serving Size: ( 1 1/3 cups)

305 calories, 3g fat, 1g saturated fat, 15mg cholesterol, 530mg sodium, 46g carbohydrate, 10g fiber, 22g Protein

Source: Nutritious & Delicious

Sunday, November 27, 2011

Favorites at Christmas



Now that Thanksgiving is over, I’ve started thinking of Christmas.

One of my favorite dishes is Cranberry Relish made with fresh

cranberries and fresh oranges.  (This is delicious at Thanksgiving too.)

My favorite Christmas movie is Miracle on 34th Street with Natalie Wood. 

What are your favorite Christmas dishes and favorite Christmas movies?

Saturday, November 26, 2011

Grocery Store Musical

Published with Blogger-droid v2.0.1

Thursday, November 24, 2011

Let’s Talk Turkey from Cooks Corner with a Crustless Pumpkin Pie

Happy Thanksgiving to friends, relatives and colleagues –near, far and from across the globe—safe traveling and to have fun eating too.


(Reprinted From:  “Blog:  A Dietitian’s Perspective” Thanksgiving Sunday, November 22, 2009)




Preparing Thanksgiving dinner is enough of a pressure cooker, never mind having to do math in your head just to get it right.  Here are  some of the numbers to have a safe, worry-free and meaningful Thanksgiving Day dinner. 








For turkeys under 16 lbs., estimate basically 1 pound per serving (this accounts for bone weight.)  For larger birds, a bit less is fine;they have a higher meat-to-bone ratio.  However, if your goal is plenty of leftovers, (that turkey sandwich with mayo and cranberry sauce to boot) aim for 1 1/2 lbs. per person whatever the turkey’s size.


  • For 8 people:   purchase a 12 lb. turkey
  • For 10 people: purchase a 15 lb. turkey
  • For 12 people: purchase an 18 lb. turkey
  • For 14 people: purchase a 20 lb. turkey

The Thaw

Technically, the safest way to thaw a frozen turkey is in the refrigerator.  Figure about 24 hours per 4-5 lbs. of turkey.  Another method would be to put the turkey is sink filled with cold running-water.  Change the water every 30 minutes, and plan for about 30 minutes per pound.

Holiday Hot Lines plus, a click-a-way




  1. 2 Tbsp. water
  2. 2 envelopes unflavored gelatin
  3. 2 1/4 cups Carnation Evaporated Low-fat 2% Milk
  4. 1 15oz.can Libby’s 100% Pure Pumpkin
  5. 1/2 cup of packed brown sugar or low calorie sweetener equivalent
  6. 2 tsp. pumpkin pie spice
  7. 1 tsp. vanilla extract
  8. Light whipped topping
  9. Fresh Fruit (optional)


  1. Coat 1” deep-dish pie plate with non-stick Cooking spray.
  2. Place water in a medium bowl; sprinkle gelatin over water. Let stand 5 – 10 minutes or until softened. Mixture may be firm.
  3. Bring 1 cup of evaporated milk to boil in saucepan. Slowly stir in hot evaporated milk into gelatin. Stir in the remaining evaporated milk, pumpkin, sugar, pumpkin pie spice and vanilla extract.
  4. Pour mixture into prepared pie plate. Refrigerate for 2 hours or until set.
  5. Garnish with whipped topping and fresh fruit, if desired.


Makes 8 servings; Adapted from Nestle Carnation

Wednesday, November 23, 2011

Southern-Style Herb Roasted Turkey

Please enjoy this video!

Herb Roasted Turkey

What is your favorite item(s) for Thanksgiving Dinner? 

Mine is stuffing and gravy; yum!  Smile

Thanks for viewing,


Monday, November 21, 2011

Sharing my dinner with you!

Hi everybody:

Thought Id share my great dinner with you from Applebees Restaurant, which is a Bruchetta Salad.  Good and healthy, also delicious.  Have a wonfdrful night.   Anthony

Published with Blogger-droid v2.0.1

Sunday, November 20, 2011

Kiwi & Strawberry Medley

Today I peeled 4 kiwi and mixed 2 cups of strawberries with it. Added a drizzle of vinegar. This is so very delicious! Please try. Enjoy , Anthony :)
Published with Blogger-droid v1.7.4

Friday, November 11, 2011

Applebee’s Provides Veterans Free Meal Today


Thank you for your service.  What a beautiful world we live in because of your service and your sacrifice!

1254685035B7HGZ6_thumb Who says that there’s no such thing as a free lunch—or even a free dinner?   Today, Applebee’s Neighborhood Grill and Bar Restaurants around the country are offering a free meal for veterans and military active-duty personnel.

With the 3rd years of this kind of promotion and with that in mind, restaurants are in “all-hands-on-deck” mode.  The restaurants have been completely decorated in patriotic themes, and all staff will be wearing read, white and blue.

1178380886oTczxd_thumb To qualify for the free meal, customers must bring military identification, such as a Uniform Services Identification Card, Uniform Services Retired Identification Card, current leave and earnings statement, veterans’ organization card, a photograph in uniform, a DD214 form, a commendation. Or, just wear their uniforms.

Wednesday, November 9, 2011

How to carve your turkey

Butterball: Mobile
Published with Blogger-droid v1.7.4

Monday, November 7, 2011

Dr. Christine Gerbstadt, MD, RD, CDE: “Cure Your Cravings”




Dr. Christine Gerbstadt, MD, RD



Eating The Right Amount of Lean Protein Every Day Literally Keeps Your Mind Off Snacking.  If you’re trying to maintain a healthy weight—and who isn’t?  You know that food cravings can be your biggest enemy.  Often striking mid-morning or-afternoon, they make you more susceptible to packaged snacks, which are loaded with sugar and salt.  She reveals that a recent study at the University of Missouri found that eating adequate amounts of protein can make you feel satisfied throughout the day (protein is metabolized more slowly than fats or carbohydrates.) and actually reduced signals in your brain that control what experts call “reward-driven” eating, otherwise known as “why did I eat the whole thing?”

Here’s what protein can do for you and how you can obtain the right amounts at your meals:

  • Build a strong efficient body
  • Eat about 20 grams per meal or snack
  • Choose lean protein and
  • Avoid “high-protein” diets

Power Up:  Lean protein, like a 3 oz. roasted fillet of salmon helps to make us feel full and energized.  Therefore, reducing the urge to binge between meals.

Source: Diabetes Talk, Fall 2011.

Thanks Dr. Christine.