Jennie – O Turkey Recipe of the Week – Turkey Vegetable Stew

September 24, 2021 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is a Turkey Vegetable Stew. To make this week’s recipe you’ll be needing JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins, Flour, Spices, Mushrooms, Carrots, Onions, Celery, Garlic Cloves, Dry White Wine, Tomato Paste, and more! There’s 170 calories and 12 net carbs per serving. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Stay Safe and Make the SWITCH in 2021! https://www.jennieo.com/

Turkey Vegetable Stew
Stew is more than just a thick soup — it’s special. Especially this one. Aromatic, savory and packed to the brim with veggies, this hearty stew makes a great weeknight dinner at under 300 calories per serving.

Total Time – 1 Hour 15 Minutes
Serving Size – 8 Servings

INGREDIENTS
1 (20-ounce) package JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins
½ cup all-purpose flour
1 tablespoon vegetable oil
2 cups sliced fresh mushrooms
1 cup chopped carrots
1 cup chopped onion
½ cup chopped celery
4 minced garlic cloves, divided
1 cup dry white wine
¼ cup tomato paste
1 tablespoon chopped fresh rosemary
¼ cup chopped fresh Italian parsley
1 teaspoon finely grated lemon zest

DIRECTIONS
1) Cube turkey tenderloin and toss in flour. In large saucepan, heat oil over medium-high heat.
2) Spray a skillet with nonstick cooking spray or add 1 to 2 teaspoons oil. Heat skillet over medium-high heat.
3) Place tenderloins in hot skillet. Brown on both sides. Add 1/3 cup water. Reduce heat to medium-low. Cook, covered, 35 to 40 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.
4) Add mushrooms, carrots, onion, celery and 2 garlic cloves. Cook 5 minutes or until vegetables are softened, stirring occasionally. Add wine, tomato paste and rosemary. Bring to boil. Reduce heat to medium-low.
5) Simmer, covered, 25 minutes or until vegetables are tender, stirring occasionally.
6) Simmer, uncovered, 5 minutes or until thickened.
7) In small bowl combine parsley, remaining 2 garlic cloves and lemon zest. Sprinkle over turkey stew.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 170
Protein 17g
Carbohydrates 14g
Fiber 2g
Sugars 3g
Fat 2.5g
Cholesterol 40mg
Sodium 320mg
Saturated Fat 0.5g
https://www.jennieo.com/recipes/turkey-vegetable-stew/

Turkey Vegetable Curry

September 24, 2021 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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Here’s a perfect recipe for the Fall Season, Turkey Vegetable Curry. To make this recipe you’ll be needing JENNIE-O® Lean Ground Turkey, Onion, Carrot, Curry Powder, Chickpeas, Zucchini, Vegetable Broth, Coconut Milk, Brown Sugar, and more! You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Stay Safe and Make the SWITCH in 2021! https://www.jennieo.com/

Turkey Vegetable Curry
Get this rich and creamy curry on the table in under 60 minutes. Packed with chickpeas, zucchini, carrots and lean ground turkey, this hearty meal is surprisingly guilt-free.
Total Time – 1 Hour
Serving Size – 6 Servings

INGREDIENTS

1 (16-ounce) package JENNIE-O® Lean Ground Turkey
2 tablespoons olive oil
1 small onion, chopped
1 carrot, peeled and chopped
1 tablespoon curry powder
1 tablespoon tomato paste
1 (15-ounce) can chickpeas, rinsed and drained
1 small zucchini, chopped
1½ cups vegetable broth
1 cup coconut milk
1 tablespoon fresh lime juice
1 tablespoon brown sugar
¼ cup chopped fresh cilantro leaves

DIRECTIONS
1) Spray a skillet with nonstick cooking spray. Preheat skillet over medium-high heat.
2) Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.
3) Heat oil and add onion and carrot and cook 7 minutes or until onion is translucent.
4) Stir in curry powder and tomato paste and cook 2 minutes.
5) Add ground turkey, chickpeas, zucchini, vegetable broth, coconut milk, lime juice and brown sugar.)
6) Bring mixture to a boil.
7) Reduce heat to low and simmer 10 minutes.
8) Sprinkle with cilantro leaves.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories 310
Protein 16g
Carbohydrates 23g
Fiber 4g
Sugars 4g
Fat18g
Cholesterol 40mg
Sodium 530mg
Saturated Fat 9g
https://www.jennieo.com/recipes/turkey-vegetable-curry/

Kitchen Hint of the Day!

September 24, 2021 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Toss me a lemon…….

Grilling fish can be a pain because the skin inevitably gets stuck to the grate, particularly when cooking salmon. Avoid this by placing a few thin slices of lemon or lime on the grill, and then the fish on top. Not only will your cleanup be easier, but the citrus flavor will also taste great with seafood.

Okra Leaf Soup — Ounje Aladun

September 24, 2021 at 5:50 AM | Posted in Uncategorized | Leave a comment

With a backyard garden, it is easy for me to make a quick dash to my garden, grab a couple of vegetables and cook with them. Ugu, Utazi, Uziza, Bitterleaf, Ewedu, sometimes Shoko and Tete (Amaranth) and now Okra leaves. Did you know you can cook with young Okra (Okro) leaves? If you are making […]

Okra Leaf Soup — Ounje Aladun

Tomato, Lentil and Kale Soup — Eliza’s Dishes

September 24, 2021 at 5:20 AM | Posted in Uncategorized | Leave a comment

Making a creamy, delicious, healthy soup is always rewarding and brings you comfort. This one does not require over night soaking. Full of vitamin K from the kale and iron from those lentils, among other great benefits. Ingredients 3 cups of water 2 cups of brown or green lentils 3 plum tomatoes cut into pieces […]

Tomato, Lentil and Kale Soup — Eliza’s Dishes

smoky roasted corn soup — lotsa veggies

September 24, 2021 at 4:24 AM | Posted in Uncategorized | Leave a comment

adapted from Beekman 1802 ingredients 3 ears corn, husked 1 poblano pepper, cut into ¼-inch dice 1 small red bell pepper, cut into ¼-inch dice 2 tablespoons olive oil 5 cups water 2 tablespoons unsalted butter 2 small shallots, peeled & root end trimmed 2 garlic cloves, peeled & left whole ¼ teaspoon chipotle or […]

smoky roasted corn soup — lotsa veggies

15 Beans Soup in Instant Pot — The Awesome Green

September 24, 2021 at 2:22 AM | Posted in Uncategorized | Leave a comment

This easy 15 beans soup in Instant Pot, packed with protein and fiber, makes a healthy and nourishing meal to add to your diet routine. Making it in your Instant Pot will help you cook the beans without soaking them before. What Beans Are in the 15 Beans Soup? When choosing the mix of beans to […]

15 Beans Soup in Instant Pot — The Awesome Green

Spicy Chilled Cantaloupe Soup with Ginger — Montana Happy

September 24, 2021 at 1:21 AM | Posted in Uncategorized | Leave a comment

Cold fruit soups are the perfect way to celebrate the sweetness of summer, and this Spicy Chilled Cantaloupe Soup with Ginger is a perfect meal on a hot day. If you’re looking for more soup recipe ideas, Creamy Asparagus Soup and To-Die-For Hungarian Mushroom Soup are amazing recipes you’ll love too. When I lived near […]

Spicy Chilled Cantaloupe Soup with Ginger — Montana Happy

Sheet Pan Potatoes (and other stuff) — unfolding lovely eats

September 24, 2021 at 12:22 AM | Posted in Uncategorized | Leave a comment

I spent about a year as a vegan when I was going through some eliminating diet things back in the day. It was fine… in the end, my body was okay with animal proteins, so I added them back. Every now and then, though, I still like to make meatless meals that are hearty and […]

Sheet Pan Potatoes (and other stuff) — unfolding lovely eats

Almond-Breaded Tapenade-Stuffed Trout, with a Mushroom Sauce — Of Goats and Greens

September 23, 2021 at 11:26 PM | Posted in Uncategorized | Leave a comment

Contains:  Seafood (fish), tree nuts (almonds).  Is:  Gluten-free, nightshade-free, paleo. This recipe is inspired by Jacques Pépin, from his book, Poulets & Légumes:  My Favorite Chicken and Vegetable Recipes.  Although he stuffed chicken breasts, I used trout.  So, to be honest, the only part of his recipe I took was the mushroom sauce! I hadn’t […]

Almond-Breaded Tapenade-Stuffed Trout, with a Mushroom Sauce — Of Goats and Greens
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