Ingredients

1-1/2 pounds beef stew meat, cut into 1/2-inch pieces
1 teaspoon salt, divided
1 teaspoon salt-free seasoning blend, divided
3/4 teaspoon pepper, divided
2 tablespoons olive oil, divided
4 large carrots, sliced
1 large onion, chopped
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
1 cup Burgundy wine or additional reduced-sodium beef broth
4 cups reduced-sodium beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 bay leaf

4 medium potatoes (about 2 pounds), cut into 1/2-inch cubes


Directions

Sprinkle beef with 1/2 teaspoon each salt, seasoning blend and pepper. In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches. Remove from pan.


In same pan, heat remaining oil over medium heat. Add carrots, onion and peppers; cook and stir until carrots are crisp-tender. Add garlic; cook 1 minute longer.


Add wine, stirring to loosen browned bits from pan. Stir in broth, tomatoes, tomato paste, Worcestershire sauce, bay leaf and remaining seasonings. Return beef to pan; bring to a boil.

Reduce heat; simmer, covered, 2 hours.


Add potatoes; cook 30-40 minutes longer or until beef and potatoes are tender. Skim fat and discard bay leaf. Yield: 8 servings (3 quarts).

TOTAL TIME:Prep:15 min. Cook: 20 min.
MAKES: 6 servings

Ingredients:

2-1/2 cups cubed peeled butternut squash
1 large sweet potato, peeled and cubed
3 medium carrots, sliced
1/4 cup thawed orange juice concentrate
3 cups fat-free milk
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons reduced-fat sour cream
2 tablespoons minced chives
1 tablespoon sesame seeds, toasted

Directions

Place the squash, sweet potato and carrots in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 12-16 minutes or until tender. Cool slightly. Transfer to a food processor; add juice concentrate. Cover and process until smooth.

Transfer to a large saucepan; stir in the milk, salt and pepper. Cook and stir over low heat until heated through (do not boil). Top each serving with 1-1/2 teaspoons sour cream, 1 teaspoon chives and 1/2 teaspoon sesame seeds.

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Nutritional Facts:  


1 cup: 166 calories
1g fat
1g saturated fat
5mg cholesterol
190mg sodium
33g carbohydrate
19g sugars
6g fiber
7g protein. 

      

*Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat-free milk

Black Bean Soup   

Butter Squash Soup

Autumn soup

Horizon Senior Services

All recipes are for regular diets for people with no diet restrictions. Recipes are taken from several web based recipe  sites and Horizon Senior Services makes no claim of ownership of these recipes.  Please consult your physician for special diet instructions.  Company takes no responsibility and assumes no liability for any recipes posted and are to be used at your own risk. 

Nutritional Facts:

​​

1 cup:
192 calories
5g fat
1g saturated fat 
28 mg cholesterol
658 mg sodium 
21g carbohydrate
5g sugars
7g fiber
16g protein


*Diabetic Exchanges:2 lean meat, 1-1/2 starch, 1/2 fat.

Chunky Beef & Vegetable Soup 

Nutritional Facts


1-1/2 Cups (calculated without cream): 327 Calories
13g fat
4g saturated fat
29mg cholesterol
937mg sodium
44g carbohydrate
8g sugars
11g fiber
13g protein


Nutritional Facts

1-1/2 cups: 312 calories 

10g fat (3g saturated fat),

55mg cholesterol 

695mg sodium

31g carbohydrate (8g sugars, 5g fiber)

21g protein


*Diabetic Exchanges: 2 starch, 2 lean meat, 1/2 fat.

TOTAL TIME: Prep:20 min. Cook: 40 min
MAKES:
12 servings (4-1/2 quarts)


​ Ingredients:

1 pound bulk Italian sausage
1 medium onion, chopped
1 medium sweet red pepper, chopped
4 garlic cloves, minced
1 large butternut squash (about 5 pounds), peeled, seeded and cut into 1-inch pieces
1 package (16 ounces) frozen corn, divided
4 cups water
1 tablespoon chicken base
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
1 teaspoon salt
1/4 teaspoon pepper
Heavy whipping cream and minced fresh parsley, optional​


Directions:

In a stockpot, cook sausage, onion and red pepper over medium heat 9-11 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles. Add garlic; cook 1 minute longer. Remove with a slotted spoon; discard drippings.

Add squash, 1-1/2 cups corn, water and chicken base to same pan; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until squash is tender.

Remove soup from heat; cool slightly. Process in batches in a blender until smooth. Return to pot. Add beans, tomatoes, salt, pepper, sausage mixture and remaining corn; heat through. If desired, drizzle servings with cream and sprinkle with parsley.

Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Total Time: Prep: 20 min. Cook: 40 Min

Makes: 10 servings


2 tablespoons olive oil
1 medium onion, chopped
1 medium sweet yellow pepper, chopped
3 garlic cloves, minced
2 cans (15 oz each) black beans, rinsed and drained
1 can (15 oz each) solid-pack pumpkin
1 can (14-1/2 ounces) diced tomatoes, undrained
3 cups chicken broth
2 1/2  cups cubed cooked turkey
2  teaspoons dried parsley flakes
2 teaspoons chili powder
1-1/2 teaspoons ground cumin
1-1/2 teaspoons dried oregano
1/2 teaspoon salt


Optional​Directions


Cubed avocado and thinly sliced green onions.
In a large skillet, heat oil over medium-high heat. Add onion and pepper; cook and stir until tender.

Add garlic; cook 1 minute longer.
Transfer to a 5-qt. slow cooker; stir in the next 10 ingredients. Cook, covered, on low 4-5 hours. If desired, top with avocado and green onions. Yield: 10 servings (2-1/2 quarts).

Soups