Jennie – O Turkey Recipe of the Week – Classic Turkey Club

August 10, 2018 at 5:02 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 – Classic Turkey Club. This one uses a couple of the delicious and healthy Jennie – O products; JENNIE-O® DELI FAVORITES® GRAND CHAMPION® Reduced Sodium Oven Roasted Turkey Breast and JENNIE-O® Extra Lean Turkey Ham. It’s a Club Sandwich like no other! You can find this recipe and info on the Jennie – O products used to make this Sandwich at the Jennie – O Turkey website. So Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/

Classic Turkey Club
Lunch plans are all set with this classic deli sandwich that’s ready-in-under-15-minutes. Dig in to layers of oven roasted turkey, extra lean turkey ham, crisp lettuce, fresh cucumber and cheddar cheese.

INGREDIENTS
3 slices whole-grain toast
1 tablespoon mustard
2 lettuce leaves
1 slice Cheddar cheese
2 ounces JENNIE-O® DELI FAVORITES® GRAND CHAMPION® Reduced Sodium Oven Roasted Turkey Breast, thinly sliced from the service deli
4 slices cucumber
2 tablespoons fat-free mayonnaise
3 slices tomato
1 ounce JENNIE-O® Extra Lean Turkey Ham, 20% water added, thinly sliced from the service deli

DIRECTIONS
1) Spread 1 slice toast with mustard; top with leaf lettuce, cheese, turkey and cucumber.
2) Add another slice of toast, top with mayonnaise, leaf lettuce, tomato and ham. Add remaining toast and cut into quarters.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 490
Protein 32g
Carbohydrates 43g
Fiber 7g
Sugars 8g
Fat 20g
Cholesterol 70mg
Sodium 970mg
Saturated Fat 7g
https://www.jennieo.com/recipes/187-classic-turkey-club

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Turkey Ham and Egg on English Muffin

August 10, 2018 at 5:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I’ve got another recipe off the Jennie – O Turkey website to pass along, Turkey Ham and Egg on English Muffin. Made using JENNIE-O® Turkey Ham with toppings of Tomato, Guacamole, Italian Dressing, Egg Substitute, and fresh Chives served on English Muffins. And that’s how you start your day! You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/

Turkey Ham and Egg on English Muffin
Marinated tomato slices, fresh guacamole, lean turkey ham and toasted English muffins combine to form this amazing breakfast sandwich. Ready in less than 15 minutes.

INGREDIENTS
2 slices tomato
2 tablespoons Italian dressing
4 slices JENNIE-O® Turkey Ham
2 eggs or ½ cup egg substitute
2 tablespoons water
1 tablespoon chopped fresh chives
2 English muffins, split and toasted
⅓ cup WHOLLY GUACAMOLE® guacamole

DIRECTIONS
1) Marinate tomato slices in dressing 10 minutes.
2) Sauté turkey ham over medium heat 1 minute on each side.
3) In bowl whisk eggs, water and chives. In non-stick skillet over medium heat, cook egg mixture.
4) Spread muffin half with guacamole. Top with turkey ham, scrambled eggs, marinated tomato and remaining muffin half.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 350
Protein 19g
Carbohydrates 29g
Fiber 4g
Sugars 11g
Fat 20g
Cholesterol 30mg
Sodium 940mg
Saturated Fat 4.5g
https://www.jennieo.com/recipes/139-turkey-ham-and-egg-on-english-muffin

Jennie – O Turkey Recipe of the Week – Butternut Squash Gnocchi with Turkey Bacon

August 3, 2018 at 5:02 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 – Butternut Squash Gnocchi with Turkey Bacon. Made using JENNIE-O® Turkey Bacon along with Butternut Squash, Maple Syrup, Gnocchi, Basil Pesto, and Parmesan Cheese. Plus it’s only 320 calories and 18 net carbs per serving! You can find this recipe at the Jennie – O Turkey website. So Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/

Butternut Squash Gnocchi with Turkey Bacon
Here’s a side dish that’ll have guests fighting for the leftovers. Fresh butternut squash roasted with rosemary blends with pillowy gnocchi and crispy turkey bacon. Under 500 calories per serving!

INGREDIENTS
6 slices JENNIE-O® Turkey Bacon
3 cups cubed butternut squash
2 sprigs rosemary
1 teaspoon olive oil
1 tablespoon maple syrup
1 (1-pound) package prepared gnocchi, cooked according to package directions
½ cup basil pesto
grated Parmesan cheese, if desired

DIRECTIONS
1) Cook turkey bacon as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Set aside.
2) Toss squash, rosemary, oil and syrup on baking sheet. Roast 45 minutes or until squash is golden and tender, stirring occasionally.
3) In large bowl, toss roasted squash, gnocchi, bacon and pesto until combined. Sprinkle with cheese, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 320
Protein 13g
Carbohydrates 22g
Fiber 4g
Sugars 5g
Fat 22g
Cholesterol 70mg
Sodium 530mg
Saturated Fat 6g
https://www.jennieo.com/recipes/627-butternut-squash-gnocchi-with-turkey-bacon

Turkey, Pesto and Sun-Dried Tomato Pastries

August 3, 2018 at 5:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | 2 Comments
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Here’s another Delicious and Healthy Recipe from the Jennie – O Turkey website, Turkey, Pesto and Sun-Dried Tomato Pastries. Prepare this one for Breakfast, Brunch, Lunch, or just a Snack. Made using JENNIE-O® Tender Browned Turkey Breast along with Frozen Puff Pastry, Sun Dried Tomatoes, Basil Pesto, Egg Substitute, and Parmesan Cheese. This one is sure to please! You can find this recipe at Jennie – O Turkey website along with all the other delicious and healthy recipes. Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/

Turkey, Pesto and Sun-Dried Tomato Pastries
Savory pastries are a great way to snack. Bake up these tasty, flaky cups of turkey, egg and pesto in just under 60 minutes that’s just 100 calories per serving!

INGREDIENTS
1 (17.3-ounce) package frozen puff pastry, thawed
⅔ cup finely chopped JENNIE-O® Tender Browned Turkey Breast
⅓ cup sun-dried tomatoes in oil, drained and chopped
2 tablespoons basil pesto
¾ cup egg substitute or 3 eggs
⅔ cup milk
⅓ cup finely grated fresh Parmesan cheese

DIRECTIONS
1) Grease mini-muffin pans (32 cups). Heat oven to 375°F.
2) Roll out half the pastry on lightly flour surface to 12-inch square. Using 3-inch round cutter, cut 16 pastry rounds. Press into prepared pans. Repeat with remaining pastry.
3) Divide turkey and tomato between pastry.
4) Whisk pesto, eggs and milk in a liquid measure. Carefully pour mixture into each pastry cup.
5) Sprinkle with cheese. Bake 25 minutes or until golden brown. Let stand 5 minutes before removing to a wire rack. Serve warm.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 100
Protein 3g
Carbohydrates 8g
Fiber 0g
Sugars 0g
Fat 7g
Cholesterol 5mg
Sodium 105mg
Saturated Fat 1g
https://www.jennieo.com/recipes/513-turkey-pesto-and-sun-dried-tomato-pastries

Jennie – O Turkey Recipe of the Week – Bacon, Mushroom and Cheese Turkey Burgers

July 27, 2018 at 5:02 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 – Bacon, Mushroom and Cheese Turkey Burgers. Made using 2 Jennie – O favorites – JENNIE-O® Turkey Bacon and JENNIE-O® Extra Lean Ground Turkey Breast. Get that grill fired up for this week’s recipes from Jennie O! You can find this recipe at the Jennie – O Turkey website. So Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/

Bacon, Mushroom and Cheese Turkey Burgers
Crumbled bacon, Cheddar, mushrooms and onions combined in one creamy turkey burger topping? ALL for under 300 calories per serving? YES please! It’s the kind of recipe that could convert any Burger lover to turkey.

INGREDIENTS
4 slices JENNIE-O® Turkey Bacon
½ cup fat-free Cheddar cheese
½ cup coarsely chopped mushrooms
¼ cup fat-free mayonnaise
1 green onion, finely chopped
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
3 tablespoons finely chopped onion
2 cloves garlic, minced
¼ teaspoon freshly ground pepper
4 wheat hamburger buns, split
4 leaves lettuces

DIRECTIONS
1) Heat broiler or prepare grill.
2) Cook bacon as specified on package; chop into pieces. In small bowl, combine bacon, cheese, mushrooms, mayonnaise and green onion; mix well.
3) In bowl, mix ground turkey, onion, garlic and pepper. Shape into patties. Cook burgers as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. During the last 2 to 3 minutes of cooking, spoon bacon topping over each burger. Cook until cheese is melted.
4) On bun bottom, layer lettuce leaves and burger cover with bun top.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 270
Protein 37g
Carbohydrates 21g
Fiber 3g
Sugars 3g
Fat 5g
Cholesterol 70mg
Sodium 530mg
Saturated Fat 1g
https://www.jennieo.com/recipes/468-bacon-mushroom-and-cheese-turkey-burgers

Moroccan Spiced Turkey Burger

July 27, 2018 at 5:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | 2 Comments
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For a second Burger selection I’vg got another good one from the Jennie – O Turkey website, Moroccan Spiced Turkey Burger. You’ll be using JENNIE-O® Extra Lean Ground Turkey Breast for this recipe. Seasoned with Paprika, Cinnamon, Cumin and Lemon Juice stuffed into a Soft Pita with Yogurt and Roasted Tomatoes. Let the feast begin! You can find this recipe at the Jennie – O Turkey website along with all the other Delicious and Healthy Recipes. Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/

Moroccan Spiced Turkey Burger
Take your taste buds on a north African vacation. Ground turkey spiced with paprika, cinnamon, cumin and lemon juice stuffed into a soft pita with yogurt and roasted tomatoes. Under 300 calories per serving!

INGREDIENTS
2 cups red and yellow cherry tomatoes
oil for drizzling
1 small red onion, peeled and cut into 4 even circular slices
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
1 teaspoon ground cumin
3 (6-inch) whole wheat pita bread rounds, halved and split
½ teaspoon ground cinnamon
1 cup baby arugula
1 teaspoon paprika
3 cloves garlic, minced
½ cup fat-free plain yogurt
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh parsley
1½ tablespoons lemon juice

DIRECTIONS
1) Preheat grill for medium-high heat. Heat oven to 450°.
2) Place cherry tomatoes on parchment paper baking sheet and lightly drizzle with oil. Roast 6 minutes or until tomatoes blister. Grill onion 5 to 6 minutes or until slightly charred and tender turning once. Remove from grill and reserve.
3) In large bowl, combine turkey, cumin, paprika, cinnamon and garlic; mix well. Portion turkey into 4 patties. Cook burgers as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Let burgers rest 5 minutes before cutting into quarters.
4) In small bowl, combine yogurt, cilantro, parsley and lemon juice; mix well. To serve, place burger inside pita bread half. Add onions, tomatoes and baby arugula. Drizzle yogurt sauce in each pita.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 240
Protein 32g
Carbohydrates 24g
Fiber 2g
Sugars 5g
Fat 2.5g
Cholesterol 60mg
Sodium 250mg
Saturated Fat 1g
https://www.jennieo.com/recipes/473-moroccan-spiced-turkey-burger

Turkey Tacos and Refried Beans

July 20, 2018 at 5:23 PM | Posted in Jennie-O, Jennie-O Turkey Products, Old El Paso Products, Ortega, tacos | Leave a comment
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Today’s Menu: Turkey Tacos and Refried Beans

 

 

For Breakfast this morning I made a Breakfast Sandwich using; a toasted Healthy Life Whole Grain English Muffin, lightly fried an al fresco Country Style Chicken Sausage Breakfast Patty, and had a cup of Bigelow Decaf Green Tea. 88 degrees, humid, and scattered showers out today. After Breakfast I had to go to the local Kroger and pick up a couple of items. Then went to the Post Office, got gas, and stopped and picked up Breakfast at McDonald’s for Mom. Later on I went to Menard’s and picked up a new shower head for Mom’s Shower. So for Dinner tonight, It’s a Taco Night! I prepared Turkey Tacos and a side of Refried Beans.

 

 

Our household love’s Turkey Tacos, great Comfort food for us! When making Turkey Tacos I always use Jennie -O Extra Lean Ground Turkey Breast! Love all the Jennie -O Turkey Products, always fresh and low calorie and low carb. But Jennie -O Products are difficult to find in this area. Meijer is the only place that now carries it, and they have an okay selection of it. So I started by frying the Ground Turkey till it was no longer pink in Extra Light Olive Oil and seasoning it with Sea Salt, Ground Roasted Cumin, Cilantro Flakes. As the Turkey was finishing cooking I added, 1 can OF Bush’s Chili Beans – Black Beans, 1 package of Old El Paso Low Sodium Taco Seasoning and 2/3 cup Water, continued to cook and stir for an additional 6 minutes. Jennie -O, Bush’s Beans, and Old El Paso together make one fine Taco!

 

For toppings I used; Sargento Reduced Fat 4 Cheese Mexican, Sliced Black Olives, Sliced Green Olives, Ortega Smoky Chipotle Taco Sauce, Sliced Jalapenos, and Shredded Lettuce. For my Taco Shells I used the Old El Paso Stand N’ Stuff Taco Shells (Whole Grain Corn). Add the Jennie – O Turkey and you got you some mouth watering and delicious Tacos! Love these Taco Nights. I also heated up a can of Old El Paso Fat Free Refried Beans for a side for Mom and Dad. We made a big plate of it for Dad and took it it to the Center for him. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.

 

 

 

Jennie – O Extra Lean Ground Turkey Breast

Our leanest ground turkey, all natural, 99 percent fat-free with no gluten.
Product Features:
99% fat-free
Gluten Free
All Natural

20-oz (1.25 lbs) or 40-oz package (2.5 lbs)

Cooking Instructions:
STOVE TOP METHOD:
* Spray skillet with nonstick cooking spray.
* Preheat skillet over medium-high heat.
* 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.

Nutritional Information
Serving Size 112 g Total Carbohydrates 0 g
Calories 120 Dietary Fiber 0 g
Calories From Fat 15 Sugars 0 g
Total Fat 1.5 g Protein 26 g
Saturated Fat .5 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 55 mg Iron 4%
Sodium 70 mg Calcium 0%

– See more at: http://www.jennieo.com/products/3-Extra-Lean-Ground-Turkey-Breast#sthash.JhJa9l2O.dpuf

Jennie – O Turkey Recipe of the Week – Turkey and Napa Cabbage Street Tacos

July 20, 2018 at 5:02 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 – Turkey and Napa Cabbage Street Tacos. You’ll be using JENNIE-O® All Natural* Turkey Breast along with Shredded Cabbage, and Diced Vegetables with an Asian Sesame Dressing. You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/

Turkey and Napa Cabbage Street Tacos
Make delicious street tacos from the comfort of your home! Layer pulled turkey, shredded cabbage, and diced veggies in a Wasabi-ginger dressing for a spicy kick. Did somebody say taco night?

INGREDIENTS
2 tablespoons brown sugar
2 tablespoons ground paprika
1 tablespoon white sugar
1 tablespoon garlic salt
2 teaspoons freshlhy ground black pepper
1 teaspoon cayenne pepper
2-pounds JENNIE-O® All Natural* Turkey Breast
3 cups Napa Cabbage, shredded
2 sliced green onion
½ red pepper, diced
2 tablespoons prepared Asian sesame dressing
8 (6-inch) tortillas, warmed

DIRECTIONS
1) In small bowl, combine brown sugar, paprika, sugar, garlic salt, black pepper and cayenne. Coat turkey breast with rub. Place in slow cooker on HIGH setting. Cook until internal temperature reaches well-done, 165° as measured by a meat thermometer. Let stand 15-20 minutes then shred turkey.
2) In medium bowl, combine cabbage, green onion and red pepper. Add dressing toss to coat. Place turkey breast and slaw in tacos and serve.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 300
Protein 24g
Carbohydrates 24g
Fiber 2g
Sugars 6g
Fat 12g
Cholesterol 65mg
Sodium 940mg
Saturated Fat 2.5g
https://www.jennieo.com/recipes/1138-turkey-and-napa-cabbage-street-tacos

Breakfast Turkey Tacos

July 20, 2018 at 5:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | 2 Comments
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I have a another Jennie – O Turkey Taco recipe to pass along for all of you, Breakfast Turkey Tacos. Here’s a recipe that will make you want to get up early for! Made using one of my Sausage Links, the JENNIE-O® Lean Turkey Breakfast Sausage Links. These are so good, they cook up perfect and taste so fresh! Along with the Sausage Links you’ll be using; Eggs or Egg Substitute, Cheddar Cheese, and Salsa all in a Taco. You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/

Breakfast Turkey Tacos
Turkey sausage, shredded Cheddar cheese and fluffy scrambled eggs wrapped in a tortilla and covered in salsa. This kid-friendly breakfast recipe is ready in under 15 minutes!

INGREDIENTS
1 (12-ounce) package JENNIE-O® Lean Turkey Breakfast Sausage Links
1 (16-ounce) carton egg substitute or 8 eggs
¾ cup shredded Cheddar cheese, divided
4 taco size tortillas, warmed
2 teaspoons chopped fresh chives
salsa, if desired

DIRECTIONS
1) Cook sausages as specified on package. Always cook to well-done, 165°F as measured by a meat thermometer. Slice and keep warm.
2) Prepare eggs according to package directions. Stir in ½ cup cheese.
3) Spoon egg and sausage onto tortillas. Sprinkle with remaining cheese. Top with chives. Serve with salsa, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 340
Protein 32g
Carbohydrates 18g
Fiber 1g
Sugars 0g
Fat 16g
Cholesterol 85mg
Sodium 890mg
Saturated Fat 7g
https://www.jennieo.com/recipes/737-breakfast-turkey-tacos

Healthy Harvest Turkey Lasagna

July 16, 2018 at 5:22 PM | Posted in Jennie-O, Jennie-O Turkey Products, Lasagna, Ronzoni Healthy Harvest Pasta | 2 Comments
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Today’s Menu: Healthy Harvest Turkey Lasagna

 

 

For Breakfast this Monday morning I made a Breakfast Sandwich using; a toasted Healthy Life Whole Grain English Muffin, lightly fried a al fresco Country Style Chicken Sausage Breakfast Patty, 1/2 a slice of Kraft Deli Deluxe Sharp Cheddar Cheese, and had a cup of Bigelow Decaf Green Tea. 90 degrees, humid, and rain showers in the area out today. Not much going on today. Puttered around the shed and did a couple of things. Then did a few things around the house. For Dinner tonight I prepared Healthy Harvest Turkey Lasagna.

 

 

 

I had no clue what to prepare for Dinner tonight. Mom suggested Lasagna, so Lasagna it is! As usual when I make Lasagna I’ll be using Jennie – O Extra Lean Ground Turkey Breast, which I had in the freezer so I sat it in the fridge to thaw overnight. I use the recipe that’s on back of the Ronzoni Healthy Harvest Lasagna Box as a guide. Making changes to some of the ingredients to reduce calories and carbs. I used the following; 1lb Jennie – O Extra Lean Ground Turkey Breast, 3 cups (26 oz jar) Ragu Pasta Sauce, Sliced Mushrooms (optional), 1/2 cup Water, 1 3/4 cups (15 oz container) Kroger Part Skim Milk Ricotta Cheese, 2 cups (8 oz) or more Sargento Reduced Fat Shredded Mozzarella Cheese (divided), 1/2 cup grated Kraft Parmesan Cheese, 1/2 cup chopped fresh Parsley, 1/2 tsp Sea Salt, 1/4 tsp ground Black Pepper, and 6 pieces Ronzoni Healthy Harvest Lasagna, uncooked. Cutting calories and carbs by using Jennie – O Extra Lean Ground Turkey Breast and the Kroger Part Skim Milk Ricotta Cheese, Ronzoni Healthy Harvest Pasta, and Sargento Reduced Fat Shredded Cheese.

 

Then to prepare it, Heat oven to 350°F. In a skillet, over medium-high heat, brown Turkey; season to taste and drain of excess fat, very little fat to drain. Add the Pasta Sauce and Water; simmer about 10 minutes. Pour about 1 cup Sauce on bottom of a 13×9 foil pan. Arrange 3 UNCOOKED pasta pieces lengthwise over sauce; cover with 1 cup sauce. Spread one-half Ricotta Cheese and Mozzarella Cheese over Sauce. Repeat layers of RONZONI HEALTHY HARVEST LASAGNA, Sauce and Ricotta Cheese, Mozzarella. Top with layer of RONZONI HEALTHY HARVEST LASAGNA and remaining Sauce; sprinkle with Mozzarella Cheese. Cover with foil. Bake 45 minutes. Remove foil; bake additional 10 minutes or until hot and bubbly. Let stand 10 minutes before cutting.

 

 

Healthy Harvest Turkey Lasagna

The Lasagna came out perfect, love this recipe! Everything tasted so fresh and as usual the Jennie -O Turkey was the star bringing everything together to make one delicious dish! Plenty of leftovers for another meal or to freeze for later use. I’ve frozen this several times and it always comes out great after reheating. I left the original recipe at the bottom of the post. With just a few changes I saved on calories, carbs, and fat grams. The original recipe is at the end of the post. For Dessert/Snack a bowl of Skinny Pop – Pop Corn with a Coke Zero to drink.

 

 

 

Ronzoni Healthy Harvest Whole Grain Lasagna

Ingredients
1 lb ground beef
3 cups (26 oz jar) spaghetti sauce
1 small container of baby bella mushrooms, sliced
1 1/2 cups water
1 3/4 cups (15 oz container) ricotta or small curd cottage cheese
2 cups (8 oz) shredded mozzarella or Monterey Jack cheese, divided
1/2 cup grated Parmesan cheese
2 eggs
1/4 cup chopped fresh parsley
1/2 tsp salt
1/4 tsp ground black pepper
9 pieces RONZONI HEALTHY HARVEST LASAGNA, uncooked

Directions
Heat oven to 350°F. In 3-quart saucepan over medium-high heat, brown meat; drain. Add spaghetti sauce, mushrooms, and water; simmer about 10 minutes. Meanwhile, in medium bowl, stir together ricotta cheese, one-half mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper. 5. Pour about 1 cup sauce on bottom of 13×9-inch baking dish. Arrange 3 UNCOOKED pasta pieces lengthwise over sauce; cover with 1 cup sauce. Spread one-half cheese filling over sauce. Repeat layers of RONZONI HEALTHY HARVEST LASAGNA, sauce and cheese filling. Top with layer of RONZONI HEALTHY HARVEST LASAGNA and remaining sauce; sprinkle with mozzarella cheese. Cover with foil. Bake 45 minutes. Remove foil; bake additional 10 minutes or until hot and bubbly. Let stand 10 minutes before cutting.
Nutritional Info
Servings Per Recipe: 12
Amount Per Serving
Calories: 277.3
Total Fat: 9.7 g
Cholesterol: 75.8 mg
Sodium: 519.1 mg
Total Carbs: 25.1 g
Dietary Fiber: 3.3 g
Protein: 23.9 g

 

 

Jennie – O Extra Lean Ground Turkey Breast

Our leanest ground turkey, all natural, 99 percent fat-free with no gluten.
Product Features:
99% fat-free
Gluten Free
All Natural
The Biggest Loser® Product
20-oz (1.25 lbs) or 40-oz package (2.5 lbs)

Cooking Instructions:
STOVETOP METHOD:
* Spray skillet with nonstick cooking spray.
* Preheat skillet over medium-high heat.
* 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.

Nutritional Information
Serving Size 112 g Total Carbohydrates 0 g
Calories 120 Dietary Fiber 0 g
Calories From Fat 15 Sugars 0 g
Total Fat 1.5 g Protein 26 g
Saturated Fat .5 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 55 mg Iron 4%
Sodium 70 mg Calcium 0%
http://www.jennieo.com/products/3-Extra-Lean-Ground-Turkey-Breast

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