January 2024 Newsletter and Toolkit

January 2024 Newsletter and Tools for Premium Food and Health Communication Members:

Table of Contents:

• Read-offline PDF newsletter

• White label newsletter

• Shareable articles and handouts are below

• Special member-only discounts - use WOW20 for 20% off on all renewals or WARMUP15 for for 15% off and free shipping at Nutritioneducationstore.com.

• Member-only recipe database - lots of new recipes for holidays and fall!

• Member-only handout library: Over 50 new handouts added plus new categories for stress and sleep

• Member-only PowerPoint library: Functional Foods show added to nutrition folder

• How-to: Check out the new tutorials for using all member tools

• Give us feedback and requests

Tools and Content for December

Recipes in this issue - click here to search more.

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Lean Turkey Chili

Yield 4

Author Judy Doherty

Prep time

5 Min

Cook time

25 Min

Total time

30 Min

This filling chili is packed with vitamins, minerals, and fiber.

Ingredients

• Vegetable oil cooking spray
• 1 cup chopped onion
• 2 cloves garlic, minced
• 1/2 bell pepper, chopped
• 1/2 jalapeno pepper, seeded, chopped
• 1/2 pound extra-lean ground turkey breast
• 2 15-ounce cans of diced tomatoes, no-salt-added
• 1 15-ounce cans kidney beans, drained
• 1 teaspoon granulated garlic
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1 teaspoon dried oregano

Instructions

1. Generously spray a large non-stick skillet with vegetable cooking spray and heat over medium-high heat. Sauté the onion until golden, about 1 minute. Add the green pepper and sauté briefly. Add ground turkey and cook until brown.
2. Add the rest of the ingredients and bring to a boil. Simmer about 8 minutes.
3. Chef's Tips: Serve this chili with rice, pasta, or a baked potato.

Nutrition Facts

Calories

214.72

Fat

2.04 g

Sat. Fat

0.46 g

Carbs

30.77 g

Fiber

9.33 g

Net carbs

21.47 g

Sugar

9.51 g

Protein

21.56 g

Sodium

616.83 mg

Cholesterol

31.18 mg

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Winter Green Super Soup

Yield 8

Author Judy Doherty

Prep time

5 Min

Cook time

35 Min

Total time

40 Min

Broccoli, greens, and leeks make a super soup with great flavor and an impressive array of nutrients. This soup is guaranteed to disappear quickly!

Ingredients

• 1 onion, diced
• 2 teaspoons garlic, minced
• 2 tablespoons extra virgin olive oil
• 1/2 leek, washed, sliced
• 3 potatoes, cubed with skin on
• 1 quart low-sodium broth (vegetarian or chicken)
• 1 cup arugula
• 1 cup spinach, raw
• 1 bay leaf
• 1 teaspoon dried thyme
• 2 teaspoons Italian seasoning
• Black pepper to taste
• 4 cups fresh broccoli florets
• 1/2 cup chopped parsley
• 1 cup water
• 1 can evaporated skim milk or fat-free half-n-half

Instructions

1. Sauté the onion and garlic in the olive oil over medium heat in a large Dutch oven or non-stick wok. Cook until it is lightly golden, about 3 minutes.
2. Add the leek, potatoes, broth, arugula, spinach, and seasonings and simmer over low heat, covered, for about 20 minutes.
3. Add the broccoli and parsley; cover and simmer on low for another 15 minutes.
4. Add a little water and a can of evaporated skim milk. Purée in the blender.
5. Chill until ready to serve or reheat and serve in a bowl with a sprinkle of grated cheddar (or Parmesan) cheese and chopped parsley on top.

Nutrition Facts

Calories

141.5

Fat

4.57 g

Sat. Fat

0.79 g

Carbs

21.64 g

Fiber

3.79 g

Net carbs

17.83 g

Sugar

2.48 g

Protein

5.89 g

Sodium

64.69 mg

Cholesterol

0.01 mg

copyright foodandhealth.com

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Tag @foodandhealth on instagram and hashtag it #foodandhealthrecipes

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