They are green and most have a paper like husk on them.
They will be over by the tomatoes if fresh or you can get them in cans in the Spanish section of the local grocery store.
Marleena
From: Healthy_Recipes_For_Diabetic_Friends@yahoogroups.com [mailto:Healthy_Recipes_For_Diabetic_Friends@yahoogroups.com] On Behalf Of aurea kopera
Sent: Saturday, December 08, 2012 1:20 PM
To: Healthy_Recipes_For_Diabetic_Friends@yahoogroups.com
Subject: Re: [Healthy_Recipes_For_Diabetic_Friends] See Note:Tomatillo and Meatball Taco Soup - 39.1g Carbs, 12.5g Fiber, 8.9g Sugar
are tomatillos green? or are like the Roma tomatoes?
thanks
Audi
________________________________
From: Chef Gloria 1030 <chefgloria1030@yahoo.com <mailto:chefgloria1030%40yahoo.com> >
To: Healthy_Recipes_For_Diabetic_Friends@yahoogroups.com <mailto:Healthy_Recipes_For_Diabetic_Friends%40yahoogroups.com>
Sent: Saturday, December 8, 2012 9:35 AM
Subject: [Healthy_Recipes_For_Diabetic_Friends] See Note:Tomatillo and Meatball Taco Soup - 39.1g Carbs, 12.5g Fiber, 8.9g Sugar
Tomatillo and Meatball Taco Soup - 39.1g Carbs, 12.5g Fiber, 8.9g Sugar
{NOTE: I have included the nutrition first as the recipe is written. The second set of nutrition is the one included above with the changes listed with that nutrition information. By omitting corn and all the salt possible this will make this much healthier and much lower carb. Take care, Gloria}
From: www.beef.betterrecipes.com - Submitted by: LindseyAllyn
A zesty and hearty taco soup with beans and corn along with flavorful Mexican meatballs. Top soup with chopped cilantro and Monterrey Jack cheese.
Servings: 10
Prep Time: 20 min
Cook Time: 45 min
Total Time: 65 min
For The Meatballs:
2 lb Lean Ground Beef
2 Eggs
1 Medium White Onion, chopped
1 Jalapeno, chopped
1/2 cup Crushed Tortilla Chips
1 tsp Cumin
1 tsp Cayenne
1 tsp Salt
1/2 tsp Pepper
2 Tbsp Olive Oil
For The Soup:
2 Zucchini
3 Roma Tomatoes
4 Tomatillos
1 Jalapeno
1 Medium White Onion
1 Whole Green Bell Pepper
4 Carrots
1 (15 oz can) Black Beans, drained
1 (14.5oz can) Corn, drained
1 can Kidney Beans, 15 oz, drained
2 Limes, juiced
1 (4 oz can) Diced Green Chiles
2 (14.5 oz cans) Chicken Stock
1 (15 oz can) Diced Tomatoes
1 (15 oz can) Stewed Tomatoes
1 pkg Ranch Dressing Mix
1 pkg Taco Seasoning Mix
1 1/2 tsp Salt
1 tsp Pepper
To prepare the meatballs, place all ingredients except olive oil into a large mixing bowl. Using a fork, stir together and break up the beef. Once mixed, form meat into 1-inch balls.
Over medium heat, add olive oil. Once oil is warm, add in meatballs and brown each ball about 2 minutes per side. Remove meatballs from pan onto paper towels to drain the grease.
For the soup, put zucchini, tomatoes, tomatillos, jalapeno, onion, bell pepper, and carrots into a food processor. Pulse until everything if finely chopped. Once chopped, place vegetables in a large soup pan. Over medium high heat add black beans, corn, kidney beans, juice from two limes, green chiles, chicken stock, diced tomatoes, stewed tomatoes, ranch dressing mix, and taco seasoning mix. Stir to combine. Add in browned meatballs. Bring soup to a boil, then let simmer for about 35 minutes. Add salt and pepper to taste.
Garnish with cilantro and Monterrey jack cheese.
Helpful Tips:
This recipe comes together fast even though there are quite a few ingredients. A lot of these are items you will already have in your pantry.
Nutrition From: www.caloriecount.about.com
Servings: 10
Serving Size: 589 g (589 g = 20.77 oz // 20.77 oz = 2.59 cups)
Nutrition per Serving:
516 Calories, 103 Calories from Fat, 11.5g Total Fat, 3.2g Saturated Fat, 0g Trans Fat, 113mg Cholesterol, 1059mg Sodium, 62.2g Total Carbs, 15.9g Dietary Fiber, 10.4g Sugars, 45.4g Protein
Vitamin A 109% - Vitamin C 77% - Calcium 16% - Iron 42%
Nutrition Grade: A
Good points:
High in dietary fiber
High in phosphorus
High in selenium
Very high in vitamin A
High in vitamin C
High in zinc
With changes! = Omitting added salt, using low sodium tomato products, no salt added black beans, low sodium broth, and no salt or reduced salt taco seasoning. No corn!
Servings: 10
Serving Size: 546g (546 g = 19.25 oz // 19.25 oz = 2.40 cups)
Nutrition per Serving:
401 Calories, 96 Calories from Fat, 10.7g Total Fat, 2.9g Saturated Fat, 0g Trans Fat, 113mg Cholesterol, 240mg Sodium, 39.1g Total Carbs, 12.5g Dietary Fiber, 8.9g Sugars, 39.3g Protein
Vitamin A 104% - Vitamin C 69% - Calcium 12% - Iron 35%
Nutrition Grade: A
Good points:
High in dietary fiber
High in phosphorus
High in selenium
Very high in vitamin A
High in vitamin B12
High in vitamin C
High in zinc
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