Soup Special of the Day……..Turkey Mushroom and Barley Soup

August 20, 2017 at 5:31 AM | Posted in Jennie-O Turkey Products, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is – Turkey Mushroom and Barley Soup. Made with JENNIE-O® Extra Lean Turkey Breast Cutlets along with Barley, Mushrooms, Garlic and Fresh Thyme. Homemade soup made easy! You can find this recipe at the Jennie – O Turkey website. So Enjoy and Eat Healthy! https://www.jennieo.com/

Turkey Mushroom and Barley Soup
This hearty, flavorful soup features lean turkey cutlets, mushrooms, garlic and fresh thyme in a savory broth. It’s under 300 calories.

INGREDIENTS

½ ounce dried mushrooms, preferably porcini
1 cup boiling water
1 tablespoon butter
1 (8-ounce) package sliced mushrooms
½ cup chopped onion
2 cloves garlic, minced
2 (13¾-ounce) cans reduced-sodium beef broth
½ cup quick-cooking pearl barley
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves
1 (17.6-ounce) package JENNIE-O® Extra Lean Turkey Breast Cutlets
½ teaspoon freshly ground pepper
¼ teaspoon salt, if desired

DIRECTIONS

1) Soak dried mushrooms in 1 cup boiling water 20 minutes or until softened. Meanwhile, melt butter in large saucepan over medium-high heat. Add sliced mushrooms, onion and garlic; cook 8 minutes, stirring occasionally. Drain soaked mushrooms, reserving liquid. Coarsely chop mushrooms. Add mushrooms, beef broth, barley, thyme and mushroom soaking liquid to saucepan; bring to boil. Reduce heat; cover and simmer 15 to 18 minutes or until barley is tender.
2) Cook cutlets as specified on the package. Always cook to well-done, 165ºF as measured by a meat thermometer. Cut into ½ strips and sprinkle with ground pepper and salt, if desired. Stir into soup; simmer 10 minutes.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories 200
Protein 24g
Carbohydrates 17g
Fiber 4g
Sugars 1g
Fat 3.5g
Cholesterol 40mg
Sodium 300mg
Saturated Fat 1.5g
https://www.jennieo.com/recipes/143-turkey-mushroom-and-barley-soup

Soup Special of the Day!…….Turkey Ham and Barley Cream Soup

August 13, 2017 at 5:27 AM | Posted in Jennie-O Turkey Products, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is Turkey Ham and Barley Cream Soup. Made with JENNIE-O® Turkey Ham along with Green Onions, Barley, Peas, and Parmesan Cheese. You can find this recipe at the Jennie – O Turkey website along with all their other delicious and healthy recipes. Soups on so enjoy and Make the SWITCH! https://www.jennieo.com/

 

Turkey Ham and Barley Cream Soup

There is nothing better than a good homemade soup – especially one that takes under 30 minutes to make. This colorful, hearty recipe will have them craving seconds in seconds. It’s a perfect lunch or weeknight dinner.

INGREDIENTS

¼ cup butter or margarine
¼ cup finely chopped green onion
1 cup quick-cooking barley
5½ cups water
5½ teaspoons chicken flavored instant bouillon
1 cup slivered JENNIE-O® Turkey Ham
¼ teaspoon poultry seasoning
¼ teaspoon white pepper
1 cup light cream
1 cup frozen tiny peas, thawed
4 tablespoons shredded Parmesan cheese
nutmeg, if desired

DIRECTIONS

1) In saucepan, over medium heat, melt butter. Add onion and cook 3 to 5 minutes or until tender. Add barley and cook, stirring until it turns a light golden color.
2) Stir in water, bouillon, turkey ham, poultry seasoning and white pepper. Bring mixture to a boil; reduce heat, cover and simmer 15 minutes or until barley is tender.
3) Stir in cream and peas. Heat thoroughly. Top servings with cheese and sprinkle of nutmeg, if desired.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories350
Protein15g
Carbohydrates28g
Fiber5g
Sugars4g
Fat20g
Cholesterol55mg
Sodium810mg
Saturated Fat14g
https://www.jennieo.com/recipes/40-turkey-ham-and-barley-cream-soup

 

Turkey Ham

Our Turkey Ham is the ideal choice for flavor and versatility. Try it as a tasty addition to breakfast egg bakes or ham and cheese strata; prepare lunchtime favorites when slicing it for sandwiches or dicing it for salads.

* GLUTEN FREE
Find this product in the refrigerated section of your grocery store.

NUTRITION INFORMATION
Serving Size56 g
Calories60
Calories From Fat30
Total Fat4.0 g
Saturated Fat1.0 g
Trans Fat.0 g
Cholesterol30 mg
Sodium510 mg
Total Carbohydrates2 g
Dietary Fiber0 g
Sugars1 g
Protein8 g
Vitamin A0%
Vitamin C0%
Iron4%
Calcium0%
INGREDIENTS

Ingredients: Turkey Thigh Meat with a Portion of Ground Turkey Thigh Trim Added, Water, Contains 2% or less Modified Food Starch, Potassium Lactate, Dextrose, Salt, Carrageenan, Sodium Phosphate, Sodium Diacetate, Sodium Erythorbate, Natural Smoke Flavoring, Sodium Nitrite.

Our products are labeled in compliance with government regulations. It is always necessary to read the labels on the products to determine if the food product meets your required needs regardless of how the product is represented on this site.
https://www.jennieo.com/products/110-turkey-ham

Soup Special of the Day………Black Bean Vegetable Soup

August 6, 2017 at 5:25 AM | Posted in soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is Black Bean Vegetable Soup. Loaded with vegetables and spices. Thank you to Nicky L. for sharing this recipe. Enjoy and Eat Healthy!

 

Black Bean Vegetable Soup

Ingredients
1 tablespoon extra light olive oil
4 gourmet Yukon potatoes, quartered and parboiled for 7 minutes
1 onion, chopped
1 clove garlic, minced
2 carrots, chopped
2 teaspoons chili powder
1 teaspoon ground roasted cumin
4 cups reduced sodium vegetable stock
2 (15 ounce) cans low sodium black beans, rinsed and drained
1 (8.75 ounce) can whole kernel corn
1/4 teaspoon ground black pepper
1 (14.5 ounce) can stewed tomatoes

Directions
1 – In large saucepan, heat oil over medium heat; cook potatoes, onion, garlic, and carrots, stirring occasionally, for 7 minutes or until potatoes and onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.
2 – Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 15 to 20 minutes or until carrots are tender.

Soup Special of the Day…….Turkey Ham and Corn Chowder

July 23, 2017 at 5:28 AM | Posted in Jennie-O Turkey Products, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is Turkey Ham and Corn Chowder. Made with JENNIE-O® Turkey Ham along with Onions, Hash Browns, Corn, and more! You can find this week’s recipe at the Jennie – O web site along with all their other delicious and healthy recipes. Enjoy and Make the Switch! https://www.jennieo.com/

Turkey Ham and Corn Chowder

A rich, creamy homemade broth combined with corn and turkey ham makes the perfect weeknight dinner. And at less than 300 calories per serving, comfort food just got even more comforting.

INGREDIENTS

1 cup chopped onion
1 tablespoon vegetable oil
3 tablespoons flour
½ teaspoon black pepper
4 cups milk
2 cups frozen hash brown potatoes
2 (11-ounce) cans corn with red and green peppers
¾ pound JENNIE-O® Turkey Ham, cut into ½-inch cubes

DIRECTIONS

1) In 3-quart saucepan over medium-high heat, saute onion in vegetable oil 3 minutes or until tender. Blend in flour and black pepper. Remove pan from heat; slowly add milk; stirring constantly. Return pan to heat.
2) Add hash brown potatoes; bring mixture to boil, stirring constantly. Add corn and ham; return mixture to boil. Reduce heat to low and simmer 15 minutes or until potatoes are tender and mixture has thickened.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories250
Protein17g
Carbohydrates35g
Fiber2g
Sugars11g
Fat7g
Cholesterol35mg
Sodium740mg
Saturated Fat2g

https://www.jennieo.com/recipes/42-turkey-ham-and-corn-chowder

 

 

Soup Special of the Day!……Rustic Turkey Stew

July 16, 2017 at 5:40 AM | Posted in Jennie-O Turkey Products, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is Rustic Turkey Stew. It’s not a soup this week but a stew, Rustic Turkey Stew. Made with JENNIE-O® Premium Basted Bone-In Young Turkey Breast and JENNIE-O® Turkey Bacon along with red Potatoes, Carrots, Onions, Celery, Spices, and more! 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/

 

Rustic Turkey Stew
INGREDIENTS

3 tablespoons flour
½ teaspoon salt, if desired
½ teaspoon freshly ground black pepper
2 cups cooked, chopped JENNIE-O® Premium Basted Bone-In Young Turkey Breast
4 slices JENNIE-O® Turkey Bacon, cooked according to package directions and chopped
2 teaspoons minced garlic
2 (14-ounce) cans chicken broth
⅓ cup red wine, if desired
2 teaspoons dried thyme leaves
1¼ pounds small red potatoes, halved
2 cups baby carrots
1 cup sliced celery
1 cup small boiling onions, peeled
2 cups cremini or button mushrooms, halved

DIRECTIONS

1) Mist Dutch oven with cooking spray. In plastic bag, combine flour, salt and pepper. Add turkey, shaking to coat. Add turkey mixture to Dutch oven; cook 2 minutes, stirring occasionally. Transfer to bowl with bacon. Add garlic to Dutch oven; cook 1 minute.
2) Add broth, wine, and thyme leaves; bring to a boil. Stir in potatoes, carrots, celery, and onions; return to a boil. Reduce heat; cover and simmer 20 to 25 minutes or until vegetables are almost tender. Add mushrooms, turkey mixture, and bacon. Simmer 10 minutes or until thoroughly heated. Always cook to well-done, 165°F as measured by a meat thermometer.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories240
Protein18g
Carbohydrates28g
Fiber4g
Sugars6g
Fat4.5g
Cholesterol30mg
Sodium720mg
Saturated Fat1.5g
https://www.jennieo.com/recipes/148-rustic-turkey-stew

Soup Special of the Day!……..Ham Bone Soup

July 2, 2017 at 5:04 AM | Posted in soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is – Ham Bone Soup. A perfect use of a leftover Ham Bone. Enjoy and Eat Healthy!

Ham Bone Soup

Ingredients
1 ham bone with some meat
1 onion, diced
1 (14.5 ounce) can peeled and diced tomatoes with juice
1 can (15 ounces) cannellini beans, drained and rinsed
3 potatoes, cubed
1 green bell pepper, seeded and cubed
1 teaspoon Italian seasoning
1 teaspoon crushed rosemary leaves
4 cups water
6 cubes chicken bouillon

Directions
1 – Place the ham bone, onion, tomatoes, white beans, potatoes, and green pepper, Italian seasoning, crushed rosemary into a 3 quart or larger slow cooker. Dissolve the bouillon cubes in water, and pour into the slow cooker.
2 – Cover, and cook on High until warm. Reduce heat to Low, and continue to cook for 5 to 6 hours.

Soup Special of the Day!……..Turkey and Shrimp Dumpling Soup

June 25, 2017 at 5:30 AM | Posted in Eating Well, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is Turkey and Shrimp Dumpling Soup. Made with JENNIE-O® Lean Ground Turkey along with shrimp, cilantro and garlic dumplings all in a savory hoisin and lemongrass broth. Plus its only 190 calories and 10 net carbs! You can find this recipe along with all the other healthy and delicious recipes at the Jennie – O website. Enjoy and Make the Switch! https://www.jennieo.com/

 

Turkey and Shrimp Dumpling Soup

Warm up with this irresistible, low fat soup. Featuring ground turkey, shrimp, cilantro and garlic dumplings simmered in a savory hoisin and lemongrass broth.

INGREDIENTS

DUMPLINGS
½ (16-ounce) package JENNIE-O® Lean Ground Turkey
10 ounces medium raw shrimp, peeled and deveined
2 tablespoons chopped fresh cilantro
2 tablespoons hoisin sauce
2 garlic cloves, minced
¼ cup egg substitute or 1 egg
½ teaspoon freshly ground pepper
BROTH
2 quarts low-sodium chicken broth
2 lemongrass stalks, white and tender green part only
2 tablespoons hoisin sauce
⅓ cup finely chopped green onion

DIRECTIONS

1) To make dumplings, put turkey, shrimp, cilantro, 2 tablespoons hoisin sauce, garlic, egg and pepper in food processor bowl and process until finely chopped; set aside.
2) To make broth, combine broth, lemongrass and 2 tablespoons hoisin sauce in saucepan. Bring to boil. Reduce heat to medium-low. Simmer, covered, 10 minutes. Remove lemongrass.
3) Drop turkey mixture into broth mixture. Cook 8 to 10 minutes or until dumplings are thoroughly cooked. Always cook turkey to well done, 165°F as measured by a meat thermometer. Stir in green onions.
* Always cook to an internal temperature of 165°F

RECIPE NUTRITION INFORMATION
PER SERVING
Calories 190
Protein 25g
Carbohydrates 11g
Fiber 1g
Sugars 4g
Fat 6g
Cholesterol 100mg
Sodium 390mg
Saturated Fat 1.5g

https://www.jennieo.com/recipes/593-turkey-and-shrimp-dumpling-soup

Soup Special of the Day!………Simple Corn Chowder

June 4, 2017 at 4:58 AM | Posted in CooksRecipes, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is Simple Corn Chowder. 6 ingredients and super easy to make! It’s from the CooksRecipes website. The Cooks site has a large selection of recipes to please all tastes and cuisines. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

Simple Corn Chowder

Recipe Ingredients:

1 (15-ounce) can sweet corn, drained
1 (15-ounce) can creamed corn
1 (12-ounce) can evaporated milk
1 (10.75-ounce) can condensed cream of mushroom soup
2 (10.75-ounce) cans chicken broth
1 cup uncooked noodles

Cooking Directions:

1 – Combine all ingredients in large sauce pan, add salt, pepper and garlic powder to taste. Boil for 10 minutes stirring occasionally, then simmer for 20 minutes. Serve immediately.
Makes 8 servings.
http://www.cooksrecipes.com/soup/simple_corn_chowder_recipe.html

Soup Special of the Day!………Butternut Squash Soup

May 28, 2017 at 5:30 AM | Posted in soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is a Butternut Squash Soup. Enjoy and Eat Healthy!

 
Butternut Squash Soup

Recipe Ingredients:

1 teaspoon extra light olive oil
1 green onion, chopped
2 pounds butternut squash, peeled and diced
1 cup water
1/4 teaspoon roasted cumin
1/4 teaspoon dried thyme
2 teaspoons all-purpose flour
2 1/2 cups chicken broth
1/2 cup 2% milk
Nutmeg for sprinkling

Cooking Directions:

1 – In a 5-quart Dutch oven or saucepot heat olive oil over low heat. Add chopped green onion (white part only); sauté until browned, about 2 minutes.
2 – Add peeled, seeded, and diced butternut squash, water, cumin, and thyme. Cover and simmer for 10 to 15 minutes or until squash is tender.
3 – Stir in flour. Cook for 1 minute. Add chicken broth; bringing to a boil. Reduce the heat and simmer, uncovered, for 10 minutes.
4 – Remove from the heat and stir in milk.
5 – In a blender or food processor, blend squash mixture at low speed in batches until smooth. (Caution! Hot liquids create steam which will blow the top off the blender! Be sure to securely hold blender lid down!)
6 – Serve soup with sprinkled nutmeg.
* A baked crusty bread would go great with this (optional)
Makes 6 servings.

Soup Special of the Day!………..Bouillabaisse

May 21, 2017 at 5:20 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is – Bouillabaisse. Mussels, Shrimp, Cod, and more make up this week’s recipe! It’s from the Diabetic Gourmet Magazine website. The Diabetic Gourmet site is loaded with Diabetic Friendly recipes and also if you’re looking for a good Diabetic Recipe Magazine the Diabetic Gourmet Magazine is an excellent magazine! Enjoy and Eat Healthy! http://diabeticgourmet.com/

 

 

Bouillabaisse
Yield: 6 servings

Ingredients

1/2 pound mussels (optional)
1/2 pound medium-size shrimp
1/2 pound halibut or cod fillets
1 teaspoon virgin olive oil
2 shallots, chopped
2 garlic cloves, minced
2-1/2 cups canned Italian plum tomatoes
2 cups clam juice or fish stock
1/2 cup dry white wine
1/2 teaspoon dried leaf basil
1/4 teaspoon dried leaf thyme
1/4 to 1/2 teaspoon hot pepper flakes
1 bay leaf
1/2 pound bay scallops
Directions

1 – Scrub mussels well to rid them of beards and sand. Discard any open ones. Peel and devein shrimp. Cut halibut into bite-size pieces.
2 – In a large non-stick saucepan, heat oil. Add shallots and cook until soft. Add garlic and tomatoes, cook, stirring 1 minute.
3 – Add clam juice, wine, basil, thyme, pepper flakes, pepper and bay leaf. Bring to a boil, reduce heat and simmer 15 minutes.
4 – Add halibut and simmer 5 minutes. Add shrimp and scallops and cook 5 minutes more. Add mussels, cover pan and simmer about 5 minutes until mussels open, discarding any that do not open.
5 – Discard bay leaf.
Nutritional Information (Per Serving)
Calories: 203
Protein: 28g
Sodium: 584 mg
Cholesterol: 108 mg
Fat: 3g
Carbohydrates: 12g
http://diabeticgourmet.com/recipes/html/898.shtml

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