Sweet Potato and Turkey Salad
September 14, 2021 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a commentTags: Arugula, Chopped Cashews, Cooking, dressing, Food, jennie o turkey, JENNIE-O® Lean Sweet Italian Turkey Sausage, Olive oil, recipes, Roasting, Salad, Sweet potato, Sweet Potato and Turkey Salad, Switch
I have recipe off the Jennie – O Turkey website to pass along, Sweet Potato and Turkey Salad. To make this recipe you’ll be needing Olive Oil, Sweet Potato, JENNIE-O® Lean Sweet Italian Turkey Sausage, Arugula, and Chopped Cashews. Also included is the recipe for the Dressing. 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/
Sweet Potato and Turkey Salad
Here’s a savory salad recipe that’s totally sweet. This Sweet Potato & Turkey Salad recipe is low-carb without sacrificing any delicious down-home flavor. This meal is made with sweet potatoes, sweet turkey sausage, arugula and crunchy cashews. Under 300 calories per serving.
Total Time – 1 Hour
Serving Size – 6 Servings
Ingredients
DRESSING
1/3 – cup olive oil
2 – tablespoons red wine vinegar
2 – teaspoons Dijon mustard
1 – clove garlic, minced
2 – teaspoons packed brown sugar
SALAD
1 – tablespoon olive oil
3/4 – lb. sweet potato, peeled and cut into ¾-inch cubes
1 – (19.5-ounce) package JENNIE-O® Lean Sweet Italian Turkey Sausage
2 – cups arugula
1/2 – cup chopped cashews, toasted
Directions
1) For dressing, in bowl, add 1/3 cup oil, vinegar, mustard, garlic and brown sugar; whisk to mix.
2) For salad, heat oven to 375°F.
3) Line baking sheet with parchment paper. Combine oil and sweet potato on prepared baking sheet and arrange in a single layer.
4) Roast, 30 to 40 minutes or until tender and golden turning once.
5) While sweet potatoes are cooking, cook turkey as specifed on the package.
6) Always cook to well-done, 165°F. as measured by a meat thermometer.
7) Slice links into 1/4-inch rounds. In large bowl, add sweet potato, turkey, arugula and cashews. Drizzle with dressing and toss gently to coat.
Calories – 300
Protein – 16g
Carbohydrates – 15g
Fiber – 2g
Sugars – 5g
Fat – 19g
Cholesterol – 50mg
Sodium – 690mg
Saturated Fat – 4g
https://www.jennieo.com/recipes/sweet-potato-turkey-salad/
Turkey Tenderloin with Peaches
May 7, 2021 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a commentTags: Arugula, Balsamic vinegar, Blue cheese, Cooking, Food, Grilling, JENNIE-O® Savory Roast Turkey Breast Tenderloin, Olive oil, Peaches, recipes, Red Onions, Switch, Turkey Tenderloin with Peaches
Here’s a recipe for Turkey Tenderloin with Peaches. The name just shouts freshness and Spring time. To make this recipe you’ll be needing Red Onions, Peaches, Olive Oil, a package JENNIE-O® Savory Roast Turkey Breast Tenderloin, Arugula, Balsamic Vinegar, and Crumbled Blue Cheese. 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 Tenderloin with Peaches
This grilled turkey recipe is one for the books. Turkey Tenderloin with Peaches features the sweet and savory blends of grilled peaches, turkey tenderloin, baby arugula and blue cheese for a recipe that will exceed your expectations. At 300 calories and 35g of protein per serving, this recipe is a must-try!
Total Time – 1 Hour
Serving Size – 4 Servings
Turkey Tenderloin with Peaches
Ingredients
2 medium red onions, sliced ½-inch thick rounds
3 peaches, cut into wedges
2 tablespoons olive oil, divided
1 (24-ounce) package JENNIE-O® Savory Roast Turkey Breast Tenderloin
2 cups baby arugula
2 tablespoons balsamic vinegar
2 ounces blue cheese, crumbled
Directions
1) Drizzle onions and peaches with 1 tablespoon oil; set aside.
2) Preheat grill over medium heat, place tenderloins directly on grate. Grill, turning occasionally, until meat thermometer inserted into thickest portion of the meat reaches 165°F., approximately 45-50 minutes. Remove from heat, cover and let rest 5-10 minutes before slicing.
3) Cut tenderloin into slices. Grill onions 5 minutes per side or until grill marks appear; separate onions into rings.
4) Grill peaches 2 minutes per side or until grill marks appear.
5) Toss arugula with onions, peaches, vinegar and remaining oil.
6) Arrange turkey and arugula mixture on plates; sprinkle with cheese.
* Always cook to an internal temperature of 165°F.
Calories 300
Protein 35g
Carbohydrates 11g
Fiber 2g
Sugars 8g
Fat 13g
Cholesterol 85mg
Sodium 930mg
Saturated Fat 4.5g
https://www.jennieo.com/recipes/turkey-tenderloin-with-peaches/
Turkey Burger and Sundried Tomato Mayo
April 23, 2021 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a commentTags: Arugula, Ciabatta Bread., Cooking, Food, Grilling, Jennie – O Lean Turkey Burger Patties, recipes, Sundried Tomato Mayo, Switch, Turkey Burger and Sundried Tomato Mayo, White Cheddar Cheese
I have another Jennie – O recipe to pass along, Turkey Burger and Sundried Tomato Mayo. This one uses JENNIE-O® Lean Turkey Burger Patties along with toppings of Sundried Tomato Mayo, Arugula, Cheddar Cheese, all served on split Ciabatta Bread. 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 Burger and Sundried Tomato Mayo
The sundried tomato mayo on this juicy turkey burger is a-mayo-zing! Spruce it up even more with delicious toppings including arugula and cheddar cheese. Once you see how easy this recipe is to make, plain burgers will be a thing of the past.
Total Time 30 Minutes
Serving Size 4 Servings
INGREDIENTS
¼ cup oil-packed sun-dried tomatoes, drained
2 tablespoons water
2 teaspoons balsamic vinegar
¼ cup mayonnaise
1 (16-ounce) package JENNIE-O® Lean Turkey Burger Patties
4 slices white Cheddar cheese, halved
1 (14-ounce) package ciabatta bread, split and cut into 4 pieces
arugla leaves
DIRECTIONS
1) In blender, combine tomatoes, water, vinegar and mayonnaise; blend until smooth. Set aside.
2) Spray skillet with nonstick cooking spray or add 1 to 2 teaspoons of oil. Preheat skillet over medium heat. Place burger patties in hot skillet. Cook approximately 15 to 17 minutes turning occasionally (2-3 times). Always cook to well-done, 165°F. as measured by a meat thermometer.
3) Place cheese on bottom halves of bread.
4) Top with burgers, sun-dried mayo, arugula and bread top.
* Always cook to an internal temperature of 165°F.
RECIPE NUTRITION INFORMATION
PER SERVING
Calories – 360
Protein – 32g
Carbohydrates – 23g
Fiber – 3g
Sugars – 5g
Fat – 15g
Cholesterol – 90mg
Sodium – 550mg
Saturated Fat – 4.5g
https://www.jennieo.com/recipes/turkey-burger-sundried-tomato-mayo/
Wild Idea Buffalo Recipe of the Week – Taco Salad
March 31, 2021 at 6:02 AM | Posted in Wild Idea Buffalo | 2 CommentsTags: Arugula, Avocado, Chèvre Cheese, Cherry Tomatoes, Cilantro Vinaigrette, Cooking, Corn Tortilla Croutons, Food, Hot Sauce, Jill’s Mexican Seasoning, Olive oil, Onion, Pepper, recipes, Salt, Taco Salad, Wild Idea Buffalo Recipe of the Week, Wild Idea Premium Ground Buffalo
This week’s Wild Idea Buffalo Recipe of the Week is a Taco Salad. To make this week’s recipe you’ll be needing Wild Idea Premium Ground Buffalo, Onion, Olive Oil, Jill’s Mexican Seasoning, salt, Pepper, Arugula, Cherry Tomatoes, Avocado, Chèvre Cheese, Corn Tortilla Croutons (recipe included), Cilantro Vinaigrette (recipe included) and Hot Sauce. Could be your best Taco Salad ever! You can find this recipe and purchase the Wild Idea Buffalo Italian Sausage along with all the other Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2021! https://wildideabuffalo.com/
TACO SALAD
A little twist on a on a favorite salad!
Ingredients:
1 – pound Wild Idea Premium Ground Buffalo
1 – onion, diced
1 to 2 – tablespoons olive oil
1 – package Jill’s Mexican Seasoning (or other taco/Mexican seasoning)
salt & pepper to taste
arugula greens
cherry tomatoes, diced
avocado, diced
chèvre cheese, crumbled
corn tortilla croutons (recipe below)
cilantro vinaigrette (recipe below)
hot sauce
Preparations:
1 – In a large, heavy skillet over medium high heat, add the olive oil, onion and crumble in the ground meat. Sauté for about 5 minutes stirring occasionally before adding the dry spices. Continue to cook until meat is browned.
2 – Arrange greens on individual plates or on a platter. Top with desired amounts of meat, tomatoes, avocado, sprinkle with cheese and homemade corn tortilla croutons. Drizzle with cilantro vinaigrette and a few good shakes of hot sauce.
Cilantro Vinaigrette Ingredients:
2 – cups cilantro leaves, packed
1 – cup rice vinegar
1/3 – cup sugar
1 – teaspoon salt
2 – teaspoons black pepper
¾ – cup olive oil
Preparations:
1 – Mix all ingredients together in blender until incorporated.
Corn Tortilla Croutons Ingredients:
corn tortillas
olive oil
salt and/or Mexican seasoning
Preparations:
1 – Heat 2 tablespoons of oil in a skillet and add corn tortillas, one at a time. Fry until they start to puff and are lightly brown, then turn.
2 – Remove from oil and lightly salt and season. Cut or break into pieces.
https://wildideabuffalo.com/blogs/recipes/taco-salad
Kitchen Hint of the Day!
August 30, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a commentTags: Arugula, baking, Cooking, Cooking Tips, Food, Greens, Grilling, Kitchen Hints, recipes
Arugula……………………..
Choose bright, dry, fresh-looking arugula with a peppery, clean scent and no signs of wilting. Pre-washed, bagged arugula is also available at supermarkets. Arugula is very perishable. Do not rinse until use.
After getting your Arugula home wrap leaves in a cloth or paper towel and place them in a perforated plastic bag in the vegetable crisper section of the refrigerator. Arugula will keep in the refrigerator for about 10 days but it will be most flavorful in used in 3 to 6 days.
Healthy Green Salad Recipes
August 29, 2020 at 6:01 AM | Posted in Eating Well | Leave a commentTags: Arugula, baking, Chicken, Cooking, Cornbread, EatingWell, Food, Fruit, Greens, Grilling, Healthy Green Salad Recipes, Lettuce, Peaches, recipes
From the EatingWell website and Magazine its Healthy Green Salad Recipes. Find some Delicious and Healthy Green Salad Recipes with recipes like Peach Salad with Tomatoes and Raspberry Vinaigrette, Chopped Greek Salad with Chicken, and Chopped Salad with Cornbread Croutons. Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2020! http://www.eatingwell.com/
Healthy Green Salad Recipes
Find healthy, delicious green salad recipes, from the food and nutrition experts at EatingWell.
Peach Salad with Tomatoes and Raspberry Vinaigrette
Here’s a salad to toss together during the dog days of summer, when peaches and tomatoes are both at their best. Use a combination of lettuces that have different textures and flavors–a tender, more buttery variety with something more substantial and peppery, for instance…………………
Chopped Greek Salad with Chicken
Chicken turns this Greek-inspired salad into a substantial main course. Feel free to substitute other chopped fresh vegetables, such as broccoli or bell peppers, for the tomatoes or cucumber. Use leftover chicken, store-roasted chicken or quickly poach a couple boneless, skinless chicken breasts while you prepare the rest of the salad. Serve with pita bread and hummus…………………………..
Chopped Salad with Cornbread Croutons
At Handsome Hog, his restaurant in St. Paul, Minnesota, Justin Sutherland offers this chopped salad topped with any barbecued meat on the menu. The chef recommends brisket–it takes this already Southern-inspired salad a step further……………………..
* Click the link below to get all the Healthy Green Salad Recipes
http://www.eatingwell.com/recipes/18140/salad/green/
One of America’s Favorites – Salad
June 22, 2020 at 6:02 AM | Posted in One of America's Favorites | Leave a commentTags: Arugula, baking, Cheese, Cooking, Fish, Food, Greens, Grilling, Ham, Kale, Lettuce, One of America's Favorites, Onion, Radish, recipes, Salad, Salad Dressing, Spinach, Turkey

A garden salad consisting of lettuce, cucumber, scallions, cherry tomatoes, olives, sun-dried tomatoes, and feta
A salad is a dish consisting of a mixture of small pieces of food, usually vegetables or fruit. However, different varieties of salad may contain virtually any type of ready-to-eat food. Salads are typically served at room temperature or chilled, with notable exceptions such as south German potato salad which can be served warm.
Garden salads use a base of leafy greens such as lettuce, arugula/rocket, kale or spinach; they are common enough that the word salad alone often refers specifically to garden salads. Other types include bean salad, tuna salad, fattoush, Greek salad (vegetable-based, but without leafy greens), and sōmen salad (a noodle-based salad). The sauce used to flavor a salad is commonly called a salad dressing; most salad dressings are based on either a mixture of oil and vinegar or a fermented milk product like kefir.
Salads may be served at any point during a meal:
* Appetizer salads—light, smaller-portion salads served as the first course of the meal.
* Side salads—to accompany the main course as a side dish, examples include potato salad and Caesar salad.
* Main course salads—usually containing a portion of a high-protein foods, such as meat, fish, eggs, legumes, or cheese.
* Dessert salads—sweet versions containing fruit, gelatin, sweeteners or whipped cream.
The Romans, ancient Greeks and Persians ate mixed greens with dressing, a type of mixed salad. Salads, including layered and dressed salads, have been popular in Europe since the Greek and Roman imperial expansions. In his 1699 book, Acetaria: A Discourse on Sallets, John Evelyn attempted with little success to encourage his fellow Britons to eat fresh salad greens. Mary, Queen of Scots, ate boiled celery root over greens covered with creamy mustard dressing, truffles, chervil, and slices of hard-boiled eggs.
Oil used on salads can be found in the 17th-century colony of New Netherland (later called New York, New Jersey and Delaware). A list of common items arriving on ships and their designated prices when appraising cargo included “a can of salad oil at 1.10 florins” and “an anker of wine vinegar at 16 florins”. In a 1665 letter to the Director of New Netherland from the Island of Curaçao there is a request to send greens: “I request most amicably that your honors be pleased to send me seed of every sort, such as cabbage, carrots, lettuce, parsley, etc. for none can be acquired here and I know that your honor has plenty,…”.
Salads may be sold in supermarkets, at restaurants and at fast food chains. In the United States, restaurants will often have a salad bar with salad-making ingredients, which the customers will use to put together their salad. Salad restaurants were earning more than $300 million in 2014. At-home salad consumption in the 2010s was rising but moving away from fresh-chopped lettuce and toward bagged greens and salad kits, with bag sales expected to reach $7 billion per year.
Types of salads
A salad can be a composed salad (with the ingredients specifically arranged on the serving dish) or a tossed salad (with the ingredients placed in a bowl and mixed). An antipasto plate, the first dish of a formal Italian meal, is similar to a composed salad, and has vegetables, cheese, and meat.
Green salad
A green salad or garden salad is most often composed of leafy vegetables such as lettuce varieties, spinach, or rocket (arugula). If non-greens make up a large portion of the salad it may instead be called a vegetable salad. Common raw vegetables (in the culinary sense) used in a salad include cucumbers, peppers, tomatoes, onions, carrots, celery, radishes, mushrooms, avocado, olives, artichoke hearts, heart of palm, watercress, parsley, garden beets, and green beans. Nuts, berries, seeds, and flowers are less common components. Hard-boiled eggs, bacon, shrimp, and cheeses may be used as garnishes, but large amounts of animal-based foods would be more likely in a dinner salad.
Wedge salad
A wedge salad is a specific type of green salad made from a head of lettuce (often iceberg), halved or quartered, with other ingredients on top.
Fruit salad
Fruit salads are made of fruit (in the culinary sense), which may be fresh or canned. Examples include fruit cocktail.
Rice and pasta salads
Rice and pasta may be used as the key ingredient to making a salad. Pasta salads are more common. Some examples of rice salads come from Thai cuisine, like Nasi ulam.
Bound salads
Bound salads are assembled with thick sauces such as mayonnaise. One portion of a bound salad will hold its shape when placed on a plate with a scoop. Examples of bound salad include tuna salad, chicken salad, egg salad, coleslaw, and potato salad. Some bound salads are used as sandwich fillings. Some pasta salads, i.e. macaroni salad, are bound salads. They are popular at picnics and barbecues.
Dinner salads
Main course salads (known as dinner salads or as entrée salads in the United States) may contain small pieces of poultry, seafood, or steak. Caesar salad, Chef salad, Cobb salad, Chinese chicken salad and Michigan salad are dinner salads.
A wider variety of cheeses are used in dinner salads, including Roquefort blue cheese (traditional for a Cobb salad), and Swiss, Cheddar, Jack, and Provolone (for Chef and Cobb salads).
Dessert salads
Dessert salads rarely include leafy greens and are often sweet. Common variants are made with gelatin or whipped cream; e.g. jello salad, pistachio salad, and ambrosia. Other forms of dessert salads include snickers salad, glorified rice, and cookie salad.
Healthy Greens Recipes
November 27, 2019 at 6:01 AM | Posted in Eating Well | Leave a commentTags: Arugula, Baking, Beans, Caesar salad, Chard, Cooking, EatingWell, Food, Greens, Grilling, Healthy Greens Recipes, Pork, recipes, Salad Dressing, Salads, Sausage, Watercress
From the EatingWell website and Magazine its Healthy Greens Recipes. Find Delicious and Healthy Greens Recipes with recipes including; Winter Greens Salad with Pomegranate and Kumquats, Best Caesar Salad with Crispy Parmesan, and Slow-Cooker White Bean, Spinach and Sausage Stew. Find these recipes and many more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/
Healthy Greens Recipes
Find healthy, delicious greens recipes including arugula, chard, watercress and endive recipes. Healthier recipes, from the food and nutrition experts at EatingWell.
Winter Greens Salad with Pomegranate and Kumquats
Kumquats deliver a piquant burst of citrus, especially when eaten skins, seeds and all. Here we toss them with a trio of greens for their vivid orange color as much as their zestiness. Pomegranate seeds and pistachios bring a jewellike finish………………..
Best Caesar Salad with Crispy Parmesan
For a nutrient-packed twist, this healthy Caesar salad features spinach and kale in addition to romaine. But it’s the Parmesan crisps that make this salad holiday-worthy. Serve it for Thanksgiving or any other special meal…………………..
Slow-Cooker White Bean, Spinach and Sausage Stew
Reach for this recipe on a chilly morning when you know you’ll want a steaming bowl of slow-cooker sausage stew for supper. To make this recipe gluten free, use gluten-free sausage…………..
* Click the link below to get all the Healthy Greens Recipes
http://www.eatingwell.com/recipes/19305/ingredients/vegetables/greens/
Kitchen Hint of the Day!
March 31, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a commentTags: Arugula, Baking, Cooking, Cooking Tips, Food, Greens, Grilling, Kale, Kitchen Hints, recipes, Salads
Bitter Greens……………….
Soak bitter greens, like arugula or kale, in a bowl of ice water in the fridge for about an hour to cut their bitterness. Run the leaves through your salad spinner several times with a paper towel to get them nice and dry and crisp
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