Jennie -O Recipe of the Week – Grilled Turkey Kabobs with Cherry Chipotle Sauce

June 23, 2017 at 5:29 AM | Posted in Jennie-O Turkey Products | Leave a comment
Tags: , , , , , , , , ,

This week’s Jennie -O Recipe of the Week is – Grilled Turkey Kabobs with Cherry Chipotle Sauce. You’ll be using skewered JENNIE-O® All Natural Turkey Breast along with yellow peppers, and mushrooms. Topped with a glaze of liquefied cherries and chipotle peppers! Get that Grill going! You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O website. Enjoy and Make the Switch! https://www.jennieo.com/

 

Grilled Turkey Kabobs with Cherry Chipotle Sauce

This saucy number will get double takes on the barbeque! Enjoy charbroiled skewers in a rich crimson glaze of liquefied cherries and chipotle peppers. Smokey, sweet and sure to be a backyard favorite.

INGREDIENTS

2 teaspoons butter
1 medium yellow onion, thinly sliced
2 cloves garlic, minced
3 cups cherries, pitted
⅓ cup orange juice
2 teaspoons apple cider vinegar
¼ cup molasses
2 teaspoons tomato paste
1½ teaspoons canned chipotle peppers in adobo sauce
1 teaspoon fresh lemon zest
2 teaspoons salt, if desired
3-pounds JENNIE-O® All Natural Turkey Breast
2 yellow peppers, cut into pieces
16 small button mushrooms, cleaned

DIRECTIONS

1) To small sauce pan, add butter and onions. Simmer on low heat until the onions soften, add garlic and cook 2 minutes before adding cherries, orange juice and vinegar. Simmer 5 minutes or until cherries start to soften. Add molasses, tomato paste, pepper, lemon zest and salt, if desired; stirring until blended. Allow to gently simmer 20 minutes before using your immersion blender to liquefy sauce. Allow sauce to cool before storing in a jar or applying to your turkey and vegetables.
2) Place bamboo skewers in a bowl of water until ready to use.
3) Preheat grill to medium-high heat. Place turkey on hot grill and cook until internal temperature reaches well-done, 165°F as measured by a meat thermometer. Remove turkey from grill and cut into large cubes, leaving grill on. Cut yellow peppers into large pieces. Thread turkey, yellow peppers, and mushrooms on to skewers. Cover generously with sauce. Place on hot grill and cook until peppers and mushrooms have been warmed through.

* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories370
Protein29g
Carbohydrates27g
Fiber2g
Sugars15g
Fat17g
Cholesterol100mg
Sodium790mg
Saturated Fat4.5g
https://www.jennieo.com/recipes/1141-grilled-turkey-kabobs-with-cherry-chipotle-sauce

Baked Rigatoni with Turkey w/ Baked Multi Grain Loaf Bread

June 21, 2017 at 5:02 PM | Posted in pasta, Jennie-O Turkey Products, Sargento's Cheese | Leave a comment
Tags: , , , , , , , , , , ,

Today’s Menu: Baked Rigatoni with Turkey w/ Baked Multi Grain Loaf Bread

 

 

For my Breakfast this morning I prepared a 2 Egg Scrambled Eggs, that I topped with Sargento Reduced Fat Shredded Sharp Cheddar Cheese and Ortega Smoky Chipotle Taco Sauce. Then I reheated part of the Monster Pork Chop that was leftover from last night. I also toasted a couple of slices of Healthy Life Whole Grain Bread, lightly buttered with I Can’t Believe It’s Not Butter. And as every morning a cup of Bigelow Decaf Green Tea. Outside it’s partly cloudy with a high around 85 degrees and a bit more humid. After Breakfast I went to the Post Office for Mom, picked up a prescription at Kroger, and stopped by the bank ATM machine. Back home not a lot going on today. After a light Lunch I headed out to Meijer Lawn and Garden. looking for some solar lights for the yard. For Dinner tonight a new recipe, Baked Rigatoni with Turkey w/ Baked Multi Grain Loaf Bread.

 

This 1 of 2 Pillsbury based recipes that I’m trying this week. The Baked Rigatoni with Turkey that I’m preparing was originally made with Ground Beef but as I do with a lot of recipes I put my little spin on them. To make the dish I’ll need; 2 1/2 cups uncooked Rigatoni Pasta (about 7 oz) – I used Racconto Rigatoni, 1 lb Jennie – O Extra Lean Ground Turkey Breast, 1 jar (23.9 oz) Ragu Mushroom Sauce, 1 1/2 cups Sargento Shredded Mozzarella Cheese (6 oz), 1/4 cup Kraft Reduced Fat Grated Parmesan Cheese, and Dried Basil Leaves.

 

 

Ready for the oven….

Then to prepare it; I started by preheating the oven to 350°F. Next spray 11×7-inch (2-quart) glass baking dish with Pam Cooking Spray. Cook and drain the Pasta as directed on package, using the minimum cooking time. Meanwhile, in 10-inch nonstick skillet, cook the Jenni – O Turkey over medium-high heat about 12 minutes, stirring occasionally, until thoroughly cooked; drain.

 

 

 

 

….and done!

In the baking dish, stir together cooked Pasta, Turkey, Sauce and 1 cup of the Mozzarella Cheese. Sprinkle with remaining 1/2 cup Mozzarella Cheese and the Parmesan Cheese. Bake uncovered for 20 minutes or until thoroughly heated. Garnish with the Basil and serve! I have another one of those “keeper recipes”, it turned out great! Rigatoni is incredible all by itself, but add in the Turkey, Sauce, and Cheese and you have a winning dish. I always substitute Beef with Jennie – O Turkey or Wild Idea Buffalo. Ground Buffalo would go great with also. I’ve left the original Pillsbury recipe and web link at the end of the post.

 

 

To go with Pasta I baked a loaf of the La Brea Bakery Multi Grain Loaf Bread. For Dessert/Snack later tonight a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple.

 

 

 

 

 

 

Baked Rigatoni with Turkey

Ingredients

2 1/2 cups uncooked Rigatoni Pasta (about 7 oz), I used Racconto Rigatoni
1 lb Jennie – O Extra Lean Ground Turkey Breast
1 jar (23.9 oz) Ragu Mushroom Sauce
1 1/2 cups Sargento Shredded Mozzarella Cheese (6 oz)
1/4 cup Kraft Reduced Fat Grated Parmesan Cheese
Dried Basil Leaves, if desired

Steps

1 Heat oven to 350°F. Spray 11×7-inch (2-quart) glass baking dish with cooking spray. Cook and drain Pasta as directed on package, using minimum cook time.
2 Meanwhile, in 10-inch nonstick skillet, cook Turkey over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
3 In baking dish, stir together cooked Pasta, Turkey, Sauce and 1 cup of the Mozzarella Cheese. Sprinkle with remaining 1/2 cup Mozzarella Cheese and the Parmesan Cheese.
4 Bake uncovered 20 minutes or until thoroughly heated. Garnish with basil.

Nutritional Information

Serving Size: 1 Serving
Calories 270
Total Fat 8g0%
Saturated Fat 3 1/2g0%
Sodium 440mg 0% Total Carbohydrate 27g0%
Dietary Fiber 4g0%
Protein 22g

Flatbread Turkey Sausage Pizza

June 18, 2017 at 5:16 AM | Posted in Jennie-O Turkey Products | Leave a comment
Tags: , , , , , , , , , ,

Came across this recipe while at the Jennie – O website, Flatbread Turkey Sausage Pizza. It uses JENNIE-O® All Natural Turkey Sausage with toppings of Pesto, Tomatoes, Mozzarella Cheese, Red Onion, and Baby Arugula. Served on Mini Naan Bread Pieces. You can use these toppings or choose your own. You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O website. Enjoy and Make the Switch! https://www.jennieo.com/

 

Flatbread Turkey Sausage Pizza

Looking for a quick and easy dinner? Ready in just 30 minutes, these turkey pizzas are exactly what you need. Get your kids in the kitchen to choose their own toppings!

INGREDIENTS

 

6-ounces JENNIE-O® All Natural Turkey Sausage

½ cup refrigerated pesto
4 mini naan bread pieces
2 cups shredded Mozzarella cheese
1 cup cherry tomatoes, cut in half
½ medium red onion, thinly sliced
1 cup baby arugula
DIRECTIONS

1) Cook turkey sausage as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Set aside.
2) Spread pesto evenly over naan bread. Layer with sausage, cheese, tomatoes and onions.
3) Place on baking sheet and bake 20 minutes or until bubbly.
4) Top with arugula.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories410
Protein28g
Carbohydrates26g
Fiber3g
Sugars5g
Fat22g
Cholesterol75mg
Sodium690mg
Saturated Fat9g
https://www.jennieo.com/recipes/1116-flatbread-turkey-sausage-pizza

Jennie – O Turkey Recipe of the Week – Greek Turkey Burger

June 16, 2017 at 5:24 AM | Posted in Jennie-O Turkey Products | Leave a comment
Tags: , , , , , , , , , ,

This week’s Jennie – O Turkey Recipe of the Week is a Greek Turkey Burger. You’ll be using the JENNIE-O® Turkey Burgers – All White Meat with toppings of Tzatziki Sauce, Bibb Lettuce, Red Onion Slices, Cucumber Slices, fresh Spinach Leaves, and fresh Mint Leaves. You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O website. Enjoy and Make the Switch! https://www.jennieo.com/

 

Greek Turkey Burger

Opa! A savory, feta-filled turkey burger coated with a cool, tangy cucumber Tzatziki sauce. How can anyone say no to that? It’s the perfect way to spice up grilling season and satisfy your craving for all things Greek.

INGREDIENTS

Tzatziki Sauce:
1 cup Greek yogurt
¼ cup fat-free sour cream
½ cup finely chopped cucumber
¼ cup fresh mint leaves
½ teaspoon kosher salt, if desired
¼ teaspoon freshly ground pepper, if desired
1 (2-pound) carton JENNIE-O® Turkey Burgers – All White Meat
8 Bibb lettuce leaves
red onion slices
cucumber slices
fresh spinach leaves
fresh mint leaves

DIRECTIONS

1) For Tzatziki Sauce: In small bowl combine yogurt, sour cream, cucumber, mint leaves, salt and pepper, if desired. Set aside.
2) Cook turkey burgers as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
3) In lettuce leaf, place turkey burger. Add tzatziki sauce, red onion, cucumber, spinach, mint and Bibb lettuce top.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories370
Protein49g
Carbohydrates11g
Fiber1g
Sugars6g
Fat16g
Cholesterol155mg
Sodium710mg
Saturated Fat5g

https://www.jennieo.com/recipes/1148-greek-turkey-burger

Leftovers: Healthy Harvest Turkey Lasagna and Baked French Bread

June 12, 2017 at 5:07 PM | Posted in Jennie-O Turkey Products, Ronzoni Healthy Harvest Pasta | Leave a comment
Tags: , , , , , , , , , ,

Today’s Menu: Leftovers – Healthy Harvest Turkey Lasagna and Baked French Bread

 

 

For Breakfast this morning I fried up a couple of Jennie – O Turkey Breakfast Sausage Patties, some Simply Potatoes Shredded Hash Browns, toasted a slice of Healthy Life Whole Grain Bread, and had a cup of Bigelow Decaf Green Tea. After Breakfast I headed up the road to the local Kroger, I needed Bread and a few items. They say we are in a stretch of hot and humid days. Don’t mind the heat but I can’t stand the humidity. Did some cleaning outside before it got too bad and then I was in the rest of the day. For Dinner tonight its Leftover Healthy Harvest Turkey Lasagna.

 

 

I had 2 portions of the Lasagna in the freezer that I had sat in the fridge overnight to thaw. Then when it was time for Dinner I put it in a microwavable bowl and heated it up. The Lasagna holds up very good being froze and reheated. When heated, I added some Kraft Reduced Fat Grated Parmesan Cheese to top it off and served! It came out delicious, so glad that I can freeze the leftovers for future Dinner! Below I’ve left a past post that has the ingredients and cooking instructions below. For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

As usual I’m 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 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.

 

 

Ready for the oven…..

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. Add the Pasta Sauce, Mushrooms, 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.

 

 

…and done!

The Lasagna comes 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. I also baked a loaf of Pillsbury French Bread. I really don’t need Bread to go with Lasagna but Mom and Dad wanted some.

 

 

 

 

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 Turkey Recipe of the Week – Turkey Bratwurst Reubens

June 9, 2017 at 4:55 AM | Posted in Jennie-O Turkey Products | Leave a comment
Tags: , , , , , , ,

This week’s Jennie – O Turkey Recipe of the Week is – Turkey Bratwurst Reubens. Fire up the grill for this week’s recipe of Turkey Bratwurst Reubens. You’ll be using JENNIE-O® Lean Turkey Bratwurst with toppings of tangy thousand island dressing and melted Swiss. All served on a whole wheat hot dog bun. The Brat that eats like a Reuben! You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O website. Enjoy and Make the Switch! https://www.jennieo.com/

 

 

Turkey Bratwurst Reubens

Break out of your grilling rut with this twist on the classic Rueben, featuring freshly grilled turkey bratwurst with tangy thousand island dressing and melted Swiss. Ready in under 15 minutes!

INGREDIENTS

1 (19.5-ounce) package JENNIE-O® Lean Turkey Bratwurst
5 reduced-calorie whole wheat hot dog buns
¼ cup fat-free thousand island dressing
8 ounces low-sodium sauerkraut, drained
½ cup low-fat shredded Swiss cheese

 

DIRECTIONS

1) Heat grill. Cook bratwurst as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) Spread cut sides of each bun with dressing. Add sauerkraut and cheese. Top with bratwurst.
* Always cook to an internal temperature of 165°F.

 

RECIPE NUTRITION INFORMATION
PER SERVING
Calories300
Protein23g
Carbohydrates21g
Fiber3g
Sugars4g
Fat14g
Cholesterol80mg
Sodium950mg
Saturated Fat5g
https://www.jennieo.com/recipes/310-turkey-bratwurst-reubens

BLT Turkey Dog

June 7, 2017 at 4:52 AM | Posted in Jennie-O Turkey Products | Leave a comment
Tags: , , , , , , , ,

From the Jennie – O website it’s a BLT Turkey Dog! You’ll be using 2 of Jennie O products, JENNIE-O® Turkey Bacon and JENNIE-O® Turkey Franks. With toppings of Blue Cheese Dressing, Tomatoes, Lettuce, and Crumbled Blue Cheese! This one is made to please! Enjoy and Make the Switch! https://www.jennieo.com/

 
BLT Turkey Dog

INGREDIENTS

4 slices JENNIE-O® Turkey Bacon
4 JENNIE-O® Turkey Franks
4 hot dog buns, split
⅓ cup blue cheese dressing
2 ripe tomatoes, sliced
4 lettuce leaves, torn
¼ cup crumbled blue cheese
DIRECTIONS

Cook turkey bacon as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Grill turkey franks over medium heat.
Spread inside buns with blue cheese dressing. Add bacon, tomatoes, franks and lettuce. Sprinkle with blue cheese crumbles.

 

RECIPE NUTRITION INFORMATION
PER SERVING
Calories320
Protein13g
Carbohydrates23g
Fiber3g
Sugars5g
Fat22g
Cholesterol45mg
Sodium800mg
Saturated Fat6g
https://www.jennieo.com/recipes/832-blt-turkey-dog

Avocado Turkey Burger

June 4, 2017 at 4:57 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine, Jennie-O Turkey Products | Leave a comment
Tags: , , , , , , , , ,

I’m passing along a recipe I came across at the Diabetic Gourmet Magazine, Avocado Turkey Burger. It’s made using Jennie-O Extra Lean Ground Turkey Breast. Check out the Diabetic Gourmet Magazine,  it has a great selection of Diabetic Friendly recipes also. http://diabeticgourmet.com/

 

 

Avocado Turkey Burger
Ingredients

1/2 cup unsweetened applesauce
1 (16-ounce) package Jennie-O Extra Lean Ground Turkey Breast
2 teaspoons no-salt seasoning
5 small whole wheat buns
5 slices light Cheddar cheese
1 avocado, peeled and diced

Directions

1 – Drain applesauce in a strainer to eliminate excess liquid. Mix ground turkey, applesauce and no-salt seasoning.
2 – Form mixture into 5 patties. Cook patties according to package directions. Always cook to well-done, 165F as measured by a meat thermometer.
3 – Place burgers on bun bottoms. Top with cheese and avocado. Cover with bun top.
Always cook to an internal temperature of 165F.

 

Nutritional Information (Per Serving)
Calories: 240
Protein: 30g
Sodium: 410 mg
Cholesterol: 50 mg
Fat: 6g
Saturated Fat: 2.5g
Dietary Fiber: 2g
Sugars: 3g
Carbohydrates: 15g
http://diabeticgourmet.com/recipes/html/1327.shtml

Jennie – O Turkey Recipe of the Week – Grilled Corn Guac Turkey Burger

June 2, 2017 at 5:35 AM | Posted in Jennie-O Turkey Products | Leave a comment
Tags: , , , , , , , , , , ,

This week’s Jennie – O Turkey Recipe of the Week is a Grilled Corn Guac Turkey Burger. You’ll be using a couple of Jennie – O Turkey products to make this week’s recipe – a package JENNIE-O® ⅓ LB Turkey Burgers and JENNIE-O® Turkey Bacon. Add on a charred ear of corn, avocados, chili pepper, red onion, bell pepper, and served on a brioche bun! Get that grill going with this week’s recipe. Enjoy and Make the Switch! https://www.jennieo.com/ 

 

 

 

Grilled Corn Guac Turkey Burger
What makes a grilled turkey burger even better? A great guacamole! This crowd pleaser is specially made with a charred ear of corn. It requires just a little more effort, but it’s totally worth it! Served up brioche buns, guests will be kissing the cook long after this meal ends.

INGREDIENTS

1 ear of corn
1 tablespoon canola oil
1 or 2 ripe avocados, peeled, pitted and diced
1 chili pepper, finely diced
½ small red onion, finely diced
1 lime, juiced
¼ cup chopped cilantro leaves
salt and pepper, if desired
1 (2-pound) package JENNIE-O® ⅓ LB Turkey Burgers
6 slices JENNIE-O® Turkey Bacon
2 each red bell pepper, char-grilled and sliced
6 each brioche buns, sliced
DIRECTIONS

1) Prepare grill for medium-high heat.
2) Brush ear of corn with oil. Grill 5 minutes or until kernels are golden brown. With knife remove kernels from ear of corn.
3) In medium bowl, mash avocado with fork. Add corn, chili peppper, onion, lime juice, cilantro and salt and pepper, if desired. Gently stir to combine.
4) Cook turkey burgers as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
5) While burgers are cooking, place bacon slices on grill and cook until crips. Always cook to well-done, 165°F as measured by a meat thermometer.
6) Grill red bell peppers until slightly charred; slice.
7) Place burger on bun bottom. Add peppers, bacon, corn guac mixture and bun top.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories 420
Protein 37g
Carbohydrates 27g
Fiber 6g
Sugars 6g
Fat 21g
Cholesterol 110mg
Sodium 740mg
Saturated Fat 5g
https://www.jennieo.com/recipes/1149-grilled-corn-guac-turkey-burger

Garlic-Herb Roasted Hasselback Baby Potatoes

June 2, 2017 at 5:33 AM | Posted in Jennie-O Turkey Products | Leave a comment
Tags: , , , , , , , ,

Passing along a delicious side dish off the Jennie – O website, Garlic-Herb Roasted Hasselback Baby Potatoes. At the Jennie – O website you’ll not only find a fantastic selection of Turkey recipes but also selections of side dishes and desserts. So don’t wait check it out today. Enjoy and Make the Switch! https://www.jennieo.com/

 

 

Garlic-Herb Roasted Hasselback Baby Potatoes
These delicious sliced potatoes are a dream come true—lightly seasoned and roasted until crisp on the outside and tender on the inside.

 

INGREDIENTS

½ cup butter
3 cloves garlic, sliced
2 tablespoons chopped fresh rosemary leaves
2 teaspoons chopped fresh thyme leaves
1 teaspoon chopped fresh tarragon leaves
16 small Yukon Gold potatoes
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
DIRECTIONS

1) Heat oven to 400°F.
2) In small saucepan, over medium-low heat, melt butter. Add garlic and herbs and cook 2 minutes or until fragrant.
3) Make ⅛-inch slices in top of potatoes, making sure not to cut through. Place potatoes in 13-x 9 inch baking pan. Spoon butter mixture over potatoes. Sprinkle evenly with salt and pepper. Bake 40 minutes or until tender. Serve with Horseradish Cream Sauce, if desired.
4) Horseradish Cream Sauce: Stir 1 tablespoon prepared horseradish into 1 cup sour cream. Season with salt to taste.

 

 

RECIPE NUTRITION INFORMATION
PER SERVING
Calories 340
Protein 6g
Carbohydrates 54g
Fiber 8g
Sugars 4g
Fat12g
Cholesterol 30mg
Sodium 260mg
Saturated Fat 7g
https://www.jennieo.com/recipes/1061-garlic-herb-roasted-hasselback-baby-potatoes

Next Page »

Create a free website or blog at WordPress.com.
Entries and comments feeds.

The Folklore Food Blog

Where Folklore and the Culinary Arts Meet.

Patriot Mom

Family. Health. Liberty.

Be Unique

Blogging, vlogging and dealing with life

Heathers' Fresh Cooking

Fresh ingredients and great ideas for your table.

Afoodiehousewife

What's cookin' ??

Analiza Gonzales

A blog about cooking, travel, fashion, interior, DIY and family, but mostly cooking

Dians Cooks

A messy kitchen is a sign of happiness

The Simple Times

SIMPLE NATURAL HEALTHY LIVING

The Tiny Potager

Self Sufficiency and Sustainable Living - with a family of six

The Waffle Blog

BECAUSE I JUST CAN'T SEEM TO MAKE UP MY MIND

Miami Cuisine

Simple Recipes / Recetas Simples

Trkingmomoe's Blog

Low Budget Meals for the New Normal

My Dumbo Eats

My culinary adventure

Eat-notized

There is no heartfelt love than the ardor of FOOD……

Estonian Cuisine. Eesti Toit.

Estonian Food and Cuisine. Easy and Delicious .

lynz real cooking

lynz real life

mad & delicacy

Italian food, recipes and more.....