V8 7 ingredient Chili

February 19, 2013

A great recipe from V8 Recipes!

Prep: 10 minutes
Cook: 25 minutes
Serves: 6

Ingredients:

2 lb. ground turkey
1 large onion, chopped (about 1 cup)
2 tbsp. chili powder
1/2 tsp. ground cumin
3 1/2 cups V8® 100% Vegetable Juice (Regular or Low Sodium)
1 small green pepper, chopped (about 1/2 cup)
2 cans (about 15 ounces each) red kidney beans, rinsed and drained

Directions:

Cook the turkey, onion, chili powder and cumin in a 4-quart saucepan over medium-high heat until the turkey is cooked through, stirring often.

Add the vegetable juice, pepper and beans to the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender.

Serving Suggestion: Serve with baked potatoes with sour cream and chives. For dessert serve fresh apple slices.

Nutritional Values per Serving using V8 100% Vegetable Juice: Calories 432, Total Fat 15g, Saturated Fat 4g, Cholesterol 112mg, Sodium 527mg, Total Carbohydrate 32g, Dietary Fiber 9g, Protein 40g, Vitamin A 39%DV, Vitamin C 49%DV, Calcium 9%DV, Iron 33%DV

Nutritional Values per Serving using Low Sodium V8 Vegetable Juice: Calories 432, Total Fat 15g, Saturated Fat 4g, Cholesterol 112mg, Sodium 364mg, Total Carbohydrate 32g, Dietary Fiber 9g, Protein 40g, Vitamin A 39%DV, Vitamin C 49%DV, Calcium 8%DV, Iron 32%DV

* % Daily Values (DV) are based on a 2,000 calorie diet.

Roasted Red Pepper Soup

February 14, 2013

This is yet another that I cannot remember where I got it. If you find out, let me know so I can acknowledge the original poster.

4 meaty red bell peppers, roasted, peeled, cored & seeded
2 c. imported Italian canned tomatoes, seeded & drained
3 tbsp. olive oil
2 cloves garlic, peeled & finely minced
3 c. defatted chicken stock
Salt & freshly ground pepper
Basil leaves
Paper thin slices of lemon

Puree three of the peppers and all the tomatoes in a food processor blender until finely textured but not completely smooth. Cut the remaining pepper into julienne strips and set aside.

Gently heat the olive oil and garlic. When the garlic releases its fragrance, after about 2 minutes, stir in the pureed pepper and tomato mixture. Add the chicken stock, bring to a boil and simmer for 15 minutes. Season with salt and pepper to taste.

Let the soup cool, then cover and chill in the refrigerator. To serve, ladle the soup into bowls. Float basil leaves and a lemon slice in each bowl. Serves 4.