Jennie – O Turkey Recipe of the Week – Turkey Burger and Gravy Sandwich

August 16, 2019 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | 2 Comments
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This week’s Jennie – O Turkey Recipe of the Week is a Turkey Burger and Gravy Sandwich. This recipe is made using the JENNIE-O® Lean Seasoned Turkey Burger Patties with toppings of Cabbage,Carrots, Celery and Onions and served on a Split Baguette. Also a side of Turkey Gravy for dipping your Sandwich! You can find this recipe along with all the other Jennie – O Recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019!

Turkey Burger and Gravy Sandwich
Topped with cabbage, carrots, celery and onions, this turkey burger recipe is piled HIGH with veggies. The baguette makes it great for dipping. Under 500 calories per serving and ready in under 30 minutes!

1 (16-ounce) package JENNIE-O® Lean Seasoned Turkey Burger Patties
1 cup shredded Napa cabbage
½ cup shredded carrot
⅓ cup thinly sliced celery
¼ cup sliced red onion
¼ cup rice vinegar
2 tablespoons canola oil
salt and freshly ground pepper, if desired
4 small baguettes, split and toasted
½ cup turkey gravy, heated

1) Cook turkey patties according to package directions. Always cook to well done, 165°F. as measured by a meat thermometer.
2) In medium bowl, combine cabbage, carrot, celery, onion, vinegar, oil, salt and pepper, if desired.
3) Place turkey patties on each baguette. Top with cabbage mixture. Serve with gravy, if desired.
* Always cook to an internal temperature of 165°F.


Calories 360
Protein 25g
Carbohydrates 25g
Fiber 4g
Sugars 4g
Fat 17g
Cholesterol 80mg
Sodium 850mg
Saturated Fat 3.5g

One of America’s Favorites – Sausage Sandwich

May 7, 2018 at 5:02 AM | Posted in One of America's Favorites | Leave a comment
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An Italian sausage sandwich.

A sausage sandwich is a sandwich containing cooked sausage. It generally consists of an oblong bread roll such as a baguette or ciabatta roll, and sliced or whole links of sausage, such as hot or sweet Italian sausage, Polish sausage, German sausage (knackwurst, weisswurst, bratwurst, bockwurst), Mediterranean merguez, andouille or chorizo. Popular toppings include mustard, brown sauce, ketchup, steak sauce, peppers, onions, sauerkraut, chili, and salsa.



Vendor selling sausage sandwiches

United States
In the United States, sausage sandwiches are widely popular, one variety, colloquially known as a hot dog, is particularly popular—especially at sporting events, carnivals, beaches, and fairs. They are also sold in many delis as well as food stands on street corners of large cities. Many American hot dog vendors also serve Polish, Italian, Mexican, and German (e.g. bratwurst) sausage sandwiches in addition to their regular fare.

Sausage sandwiches that come on toast, a bagel, an English muffin, a biscuit, or kaiser roll, and include eggs are generally referred to as breakfast sandwiches.


United Kingdom

English sausage and egg sandwich

In the UK, sausage sandwiches (“sausage sarnie” or “butty” in English slang, or “piece ‘n’ sausage” in Scottish English) can typically be found in greasy spoons (workers’ cafés) and many roadside food stalls.

Although a breakfast favorite, it may be purchased and consumed at any time of the day. Popular combinations are sausage and bacon, sausage and egg, sausage and fried onions, and sausage and tomato.

Sausages are often served in a bread roll or hot dog bun, especially at barbecues.

In Scotland, a lorne sausage may be substituted and is usually served in a morning roll or bap.


Australia and New Zealand

In Australia and New Zealand, a variety is frequently sold at school fetes and other fundraising activities. The sausage is cooked on a barbecue grill in an outdoor area and served with grilled onions on a single, folded slice of bread with tomato or barbecue sauce. The activity is commonly known as a “sausage sizzle”. As well as fetes, fundraisers and markets, in recent years it has become common for “sausage sizzles” to be regularly held outside major retailers on weekends (often for charitable causes) such as Bunnings, The Warehouse or Harvey Norman. In the majority of states of Australia, such as New South Wales, Queensland, Western Australia and Tasmania, the sausages sold in a single piece of bread at a sausage sizzle are known as ‘sausage sandwiches’. However, elsewhere, such as Victoria and South Australia, these are known as ‘sausage in bread’ and a sausage sandwich refers to a sandwich made with two slices of bread, a chopped up sausage (often cold), and tomato sauce or chutney.


Chipotle Mayo Turkey Sub

October 27, 2017 at 5:26 AM | Posted in Jennie-O Turkey Products | Leave a comment
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I’m passing along another Jennie – O Sandwich recipe, Chipotle Mayo Turkey Sub. This one is made using JENNIE-O® Cajun Style Turkey Breast along with Chipotle Mayo, Monterey Jack Cheese, Roasted Red Pepper, Cilantro, and all served on a Baguette. 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!


Chipotle Mayo Turkey Sub
Made with fresh cilantro, roasted red pepper and JENNIE-O® Cajun Style Turkey Breast straight from your deli, these sub sandwiches are a perfect picnic plan. Plus, they’re ready in under 15 minutes!


2 small baguettes
½ cup chipotle mayo
1 pound thinly sliced JENNIE-O® Cajun Style Turkey Breast, from the service deli
¾ cup Monterey jack cheese, sliced
½ cup roasted red pepper, cut into juilenne strips
8 sprigs fresh cilantro


1 – Cut baguettes in half horizontally. Spread each half with chipotle mayonnaise.
2 – Arrange Cajun Style Turkey Breast over the bottom half of the bread, and top with cheese slices, roasted peppers and cilantro. Place top of loaves over sandwich and slice into 4 sandwiches.

Calories 410
Protein 25g
Carbohydrates 35g
Fiber 1g
Sugars 4g
Fat 19g
Cholesterol 65mg
Sodium 950mg
Saturated Fat 9g

Turkey and Brie Baguette

May 28, 2017 at 5:29 AM | Posted in Jennie-O Turkey Products | Leave a comment
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From the Jennie – O website its a Turkey and Brie Baguette. Made with JENNIE-O® sliced All Natural Oven Browned Turkey Breast along with Arugula, thinly sliced Green Apples, and Crunchy Pecans. Topped with Brie and a Cranberry Chutney then served on a Baguette. You can find this recipe and all the other delicious and healthy recipes at the Jennie – O website. Enjoy and Make the Switch!



Turkey and Brie Baguette
This sandwich recipe has it all — fresh arugula, thinly sliced green apples, crunchy pecans, lean turkey breast, Brie cheese and a savory cranberry chutney. Sandwich nirvana, ready in under 30 minutes!


2 teaspoons finely grated ginger
3 cloves garlic, minced
1 teaspoon ground cinnamon
2½ cups cranberries, fresh or frozen
½ cup sugar
⅔ cup orange juice
2 tablespoons cider vinegar
4 baguettes, split
4 ounces Brie, sliced
2 apples, sliced
8 ounces JENNIE-O® sliced All Natural Oven Browned Turkey Breast, from the service deli
1 cup arugula
½ cup pecan pieces, toasted

1) For cranberry chutney, in medium saucepan, combine ginger, garlic, cinnamon, cranberries, sugar, orange juice and vinegar. Bring to boil. Reduce heat to medium. Simmer, uncovered, 10 minutes or until thickened, stirring occasionally; cool.
2) To assemble baguette, spread half of chutney in baguettes. In baguette layer Brie, apples, turkey and arugula. Top with remaining chutney and sprinkle with pecans. Cut in half to serve.


Saturated Fat6g

Jennie – O Turkey Recipe of the Week – Grecian Turkey Gobbler

August 7, 2015 at 5:26 AM | Posted in Jennie-O Turkey Products | 1 Comment
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This week’s Jennie – O Turkey Recipe of the Week is a Grecian Turkey Gobbler. Made with JENNIE-O® All Natural Oven Browned Turkey Breast it’s only 270 calories and 28 carbs! You can this recipe along with all the other healthy and delicious recipes on the Jennie – O website.



Grecian Turkey GobblerGrecian Turkey Gobbler

1 tablespoon olive oil
1 tablespoon red wine vinegar
1 tablespoon lemon juice
½ teaspoon chopped fresh oregano
1 (14-ounce) can artichoke heart quarters, drained
½ cup PELOPPONESE® roasted sweet red pepper strips
2 tablespoons diced red onion
⅓ cup PELOPPONESE® olive tapenade
4 baguettes or rolls, split
8 ounces JENNIE-O® All Natural Oven Browned Turkey Breast, from the service deli
2 tomatoes, sliced
½ cup feta cheese crumbles
oregano leaves, to garnish
In small bowl, combine oil, vinegar, lemon juice, oregano, artichokes, roasted red pepper and onion.

Spread tapenade inside baguettes. Add turkey, tomatoes and artichoke mixture. Sprinkle with feta.
Nutritional InformationJennie O Make the Switch
Calories 270 Fat 9g
Protein 22g Cholesterol 40mg
Carbohydrates 28g Sodium 960mg
Fiber 7g Saturated Fat 3.5g
Sugars 6g

One of America’s Favorites – French Dip

April 28, 2014 at 7:11 AM | Posted in One of America's Favorites | Leave a comment
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A French dip

A French dip


In American cuisine a French dip sandwich, also known as a beef dip, is a hot sandwich consisting of thinly sliced roast beef (or, sometimes, other meats) on a “French roll” or baguette. It is usually served au jus (“with juice”), that is, with beef juice from the cooking process. Beef broth or beef consommé is sometimes substituted. Despite the name, this American specialty is almost completely unknown in France, the name seeming to refer to the style of bread rather than an alleged French origin.



Although the sandwich is most commonly served with a cup of jus or broth on the side of the plate, into which the sandwich is dipped as it is eaten, this is not how the sandwich was served when it was invented.



Two Los Angeles restaurants have claimed to be the birthplace of the French dip sandwich: Cole’s Pacific Electric Buffet and Philippe The Original. Philippe’s website describes the dish as a “specialty of the house”, and the words “Home Of The Original French Dip Sandwich” are present in the restaurant’s logo. At both of these restaurants, the roll is dipped in the hot beef juices before the sandwich is assembled, and is served “wet”. The sandwich can also be requested “double dipped” at either establishment. Philippe’s own brand of spicy mustard is traditionally used by patrons to complement the sandwich.



This controversy over who originated the sandwich remains unresolved. Both restaurants were established in 1908. However, Cole’s claims to have originated the sandwich shortly after the restaurant opened in 1908, while Philippe’s claims that owner Philippe Mathieu invented it in 1918. Cole’s was the oldest restaurant or bar in Los Angeles to operate continuously since its opening at the same location. Its streak ended when it closed for remodeling on March 15, 2007. It reopened on December 4, 2008.


French dip, with bowl of jus for dipping

French dip, with bowl of jus for dipping

The story of the sandwich’s invention by Philippe’s has several variants: some sources say that the sandwich was first created by a cook or a server who, while preparing a sandwich for a police officer or fireman, accidentally dropped it into a pan of meat drippings. The patron liked it, and the dish surged in popularity shortly after its invention. Other accounts say that a customer who didn’t want some meat drippings to go to waste requested his sandwich be dipped in them. Still others say that a chef dipped a sandwich into a pan of meat drippings after a customer complained that the bread was stale. Cole’s account states that the sandwich was invented by a sympathetic chef, Jack Garlinghouse, for a customer who was complaining of sore gums. Some accounts tell Philippe’s version of events, but assign the location to Cole’s. The mystery of the sandwich’s invention might not be solved due to a lack of information and observable evidence.



The French dip is now served at a number of restaurant chains including fast food, diners and standard restaurants.




French Dip Sandwich Recipe

1 (4-pound) beef rib eye, sirloin, or tenderloin roast
1/2 cup coarsely-ground black pepper
Dipping Sauce (recipe follows)
8 French rolls


Preheat oven to 425 degrees F. Place beef roast onto a rack in a shallow baking pan; firmly press pepper onto roast. Bake, uncovered, 30 to 45 minutes or until thermometer in the thickest part of roast registers 135 degrees F. Remove from oven and transfer onto a cutting board; let stand 15 minute before carving; slice beef thinly.

Reserve juice and pour into a medium saucepan. Prepare Dipping Sauce.

For each sandwich: Cut French rolls in half. Toast and butter each French roll. Layer about 1/2 pound of sliced beef on bottom slice of each roll; place remaining tops of rolls on top of the beef. Slice sandwiches in half and serve on individual plates with a small bowl (1/4 cup) of hot Dipping Sauce.

Makes 8 sandwiches.


Dipping Sauce:
Drippings from cooking pan
1 (10.5 ounce) can beef broth
1/2 cup water
Salt and pepper to taste

In a medium saucepan, add beef drippings, beef broth, water, salt and pepper; bring just to a boil. turn off heat, cover, and let site 10 minutes before serving.

Italian Pork and Potato Casserole w/ 9 Grain French Bread

September 16, 2012 at 5:38 PM | Posted in baking, diabetes, diabetes friendly, low calorie, low carb, pork chops, potatoes | 1 Comment
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Today’s Menu: Italian Pork and Potato Casserole w/ 9 Grain French Bread


I saw this yesterday in the latest issue of Healthy Cooking (Taste of Home) and I knew I had my dinner for today, Italian Pork and Potato Casserole. Pork, Potatoes, Minced Garlic, Seasoning, Marinara Sauce, Shredded Smoked Gouda and Parmesan Cheese what’s not to like! It’s all baked into a Casserole, love these one pot meals. I added Sliced Black Olives, McCormick Grinder Italian Seasoning, and fresh Shredded Dutch Smoke Gouda to the original recipe. for my Marinara Sauce I used Newman’s Own Marinara. This is an excellent Italian dish! The Pork Chops and Potatoes are natural pairings but then with Seasoning and Marinara it just explodes with flavor! Then you have Parmesan Cheese and the creamy Dutch Smoked Gouda to top it off, tooo good! it’s an easy recipe to prepare and takes about 45 – 60 minutes baking time. The recipe says 40 – 45 but I baked for almost 60 minutes, till the pork was at 150 degrees. If you’re looking for a delicious and hearty Italian dish give this one a try. I left the recipe at the end of the post, the items I added are listed above. I also had a slice of Walmart/Marketside 9 Grain French Bread. For dessert/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn.
Italian Pork and Potato Casserole

Recipe from Healthy Cooking and Theresa Kreyche


6 Cups sliced Red Potatoes
3 Tbsp Water
1 Garlic Clove Minced
1/2 tsp Sea Salt
1/8 tsp Pepper
6 Boneless Pork Loin Chops (6 oz. each)
1 Jar (24 oz.) Marinara Sauce
1/4 Cup Shredded Parmesan Cheese


1. Place potatoes and water in a microwave safe dish. Cover and microwave for 5 minutes or just until tender; drain.
2. Place Potatoes in a 13 – in. x 9 – in. baking dish coated with cooking spray. Sprinkle with Garlic, Salt, and Pepper. Top with Pork Chops and Marinara Sauce. Cover and bake at 350 degrees for 40 – 45 minutes or until a thermometer reads 145 degrees and Potatoes are tender.
3. Sprinkle with Cheese. Bake, uncovered, 3 – 5 minutes longer or until Cheese is melted.

Nutrition facts:

1 Pork Chop w/ 1 cup Potatoes and 1/2 cup Sauce equals 412 calories and 38 carbs.

Pork Chops w/ Seasoned Corn, Mashed Potatoes, and French Bread

July 22, 2012 at 5:27 PM | Posted in diabetes, diabetes friendly, low calorie, low carb, pork chops | Leave a comment
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Today’s Menu: Pork Chops w/ Seasoned Corn, Mashed Potatoes, and French Bread



It looks as though our hot and humid weather has returned to the Ohio Valley, and it’s going to last through out the week. For dinner I had a Pork Chop w/ Seasoned Corn, Mashed Potatoes, and fresh baked French Bread. I seasoned the Chop with McCormick Grinder Sea salt and Black Peppercorn along with a light coat of flour. I then pan fried it in Extra virgin Olive Oil about 4 minutes per side on medium heat. As a rule they always say to get your Pork at thermometer reading of 165 degrees. After frying the Chop I topped it with J B’s Fat Boy Haug Waush Bar b cue Sauce. Love Pork Chops!

For sides I heated up a can of Margaret Holme’s Seasoned Corn, I’ve been using Margaret Holmes products for a while now. I also had Idahoan 4 Cheese Mashed Potatoes. Another very easy side to fix. Just add water and microwave and you have some tasty Mashed Potatoes. Then I baked some more of the delicious French Bread I had purchased from Walmart yesterday. For dessert/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn.

One of America’s Favorites – Po’ boy

July 9, 2012 at 10:10 AM | Posted in Food | Leave a comment
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A po’ boy (also po-boy, po boy, or poor boy) is a traditional submarine sandwich from Louisiana. It almost always consists of meat, usually roast beef, or fried seafood. The meat is served on baguette-like New Orleans French bread, known for its crisp crust and fluffy

Shrimp po’ boy


A key ingredient that differentiates po’ boys from other submarine sandwiches is the bread. Typically, the French bread comes in two-foot-long “sticks”. Standard sandwich sizes might be a half po’ boy, about six inches long (called a “Shorty”) and a full po’ boy, at about a foot long. The traditional versions are served hot and include fried shrimp, and oysters. Soft shell crab, catfish, crawfish, Louisiana hot sausage, fried chicken breast, roast beef, and French fries are other common variations. The last two are served with gravy.
A “dressed” po’ boy has lettuce, tomato, pickles, and mayonnaise; onions are optional. Non-seafood po’ boys will also usually have mustard; the customer is expected to specify “hot” or “regular”—the former being a coarse-grained Creole mustard and the latter being American yellow mustard.
The New Orleans roast beef po’ boy is generally served hot with gravy and resembles a Chicago Italian beef sandwich in appearance and method of preparation, although the size, bread, and toppings differ. To make it, a cut of beef (usually chuck or shoulder) is typically simmered in beef stock with seasonings such as garlic, pepper, thyme, and bay for several hours. The beef can be processed into “debris” by cutting it to shreds when done (folklore says that a po’ boy roast is done when it “falls apart with a hard stare”) and simmering the shredded beef in the pot for a longer time to absorb more of the juice and seasoning.
The sandwich was featured on the PBS special Sandwiches That You Will Like.

In the late 1800s fried oyster sandwiches on French loaves were known in New Orleans and San Francisco as “oyster loaves”, a term still in use. The sandwich was alternately called a “peacemaker” or “La Mediatrice”.
There are countless stories as to the origin of the term po’ boy. The more popular theory claims that “po’ boy” was coined in a New Orleans restaurant owned by Benny and Clovis Martin (originally from Raceland, LA), former streetcar conductors. In 1929, during a four-month strike against the streetcar company, the Martin brothers served their former colleagues free sandwiches. The Martins’ restaurant workers jokingly referred to the strikers as “poor boys”, and soon the sandwiches themselves took on the name. In Louisiana dialect, this is naturally shortened to “po’ boy.”

New Orleans is known for its grand restaurants, but more humble fare like the po’boy is very popular. Po’ boys may be made at home, sold pre-packaged in convenience stores, available at deli counters and most neighborhood restaurants. One of the most basic New Orleans restaurants is the po’ boy shop, and these shops often offer other dishes like red beans and rice and jambalaya. Many New Orleans neighborhood restaurants are in this mold offering po’ boys, seafood platters, and a number of basic Creole dishes: Tracie’s, Parkway Bakery, Maspero’s, Liuzza’s, Acme’s, Domilise’s, Parasol’s, Frankie and Johnnie’s, and Casamento’s.
In 1896, George Leidenheimer founded his bakery, Leidenheimer Baking Company, on Dryades Street. In 1904, the bakery moved to Simon Bolivar Avenue where the family business still operates, and is one of the primary sources of po’boy bread. There is fierce competition between po’boy shops, and resident opinions of the best po’boy shop varies widely.
Each year there is a festival in New Orleans dedicated to the po’boy, The Oak Street Po’Boy Festival. It is a one day festival that features live music, arts, and food vendors with multiple types of po’ boys. It is held in mid-November along a commercial strip of Oak Street in the city’s Carrollton neighborhood. The festival gives away “best-of” awards, which gives the chefs incentive to invent some of the most creative po’ boys.

Authentic versions of Louisiana style po’ boys can be found along the northern Gulf of Mexico coast—from Houston through the Florida panhandle. The term “po’ boy” has spread further and can be found on the Southeastern seaboard and in California, but may refer to variations on the local submarine sandwich.
In New Orleans a “Vietnamese Po’ boy” is another name for a Bánh mì sandwich. This variation can be found throughout the city owing to the influence of Vietnamese immigrants, who brought with them Vietnamese-French bakeries.

Marinated Pork Chops w/ Roasted Red Potatoes, Asparagus, and..

November 12, 2011 at 7:06 PM | Posted in dessert, diabetes, Food, Healthy Life Whole Grain Breads, low calorie, low carb, pork chops, potatoes | 3 Comments
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Today’s Menu: Marinated Pork Chops w/ Roasted Red Potatoes, Asparagus, and Whole grain Bread


I marinated a couple of Pork Loin Chops in JB’s Fat Boy Haugwash Sauce for three hours. I’m saving one of the Chops for my breakfast tomorrow. Before frying them I seasoned them with Sea Salt and Pepper. Then fried them in a 1/2 tablespoon of Extra Virgin Olive Oil about 4 minutes per side. The Haugwash is perfect for Pork! Moist and bursting with flavor. As sides I had roasted Red Potatoes that I had quartered and seasoned with Thyme, Parsley, Sea salt, and Pepper. I then baked them at 400 degrees for 35 minutes. I also had Grilled Asparagus and Healthy Life Whole Grain Bread. For dessert a bowl of Breyer’s Carb Smart Vanilla Ice Cream.

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