“Meatless Monday” Recipe of the Week – Deep Dish Potato Torta with Peppers and Olives

December 14, 2020 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Deep Dish Potato Torta with Peppers and Olives. The recipe is made using White Potatoes, Bell Peppers, Onion, Fennel, Olive Oil, Basil Pesto, Mozzarella Cheese, Grated Parmesan Cheese, and Kalamata Olives. No Meat Needed! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Deep Dish Potato Torta with Peppers and Olives

Recipe Ingredients:
2 pounds peeled white potatoes, halved
3 bell peppers
1 small onion, peeled and thinly sliced
1 cup thinly sliced, coarsely chopped fennel (white bottom part only)
1/2 tablespoon olive oil
3 tablespoons basil pesto
3/4 pound thinly sliced part skim mozzarella cheese – divided use
1/4 cup freshly grated Romano or Parmesan cheese – divided use
3 tablespoons kalamata olives, pitted and chopped

Cooking Directions:
1 – Preheat oven to 375°F (190°C).
2 – Place potatoes in a steamer basket with a small amount of water. Bring to a boil; cover and steam for 20 to 30 minutes or until tender. Let cool, then cut into thin slices
3 – Cut peppers in half, discard stems and seeds. Place peppers on foil-lined baking sheet and flatten with hand. Bake for 20 minutes or until browned and blistered. Wrap peppers up in foil to steam for 10 minutes Remove skin from peppers and cut into strips. Press between several layers of paper towels to remove excess moisture.
4 – Sauté the onion and fennel in olive oil for about 20 minutes or until very soft, stirring frequently. Stir in the pesto and cook for several minutes more.
5 – Spray a 9-inch deep dish pie plate or springform pan with non stick cooking spray and place on a foil lined baking sheet.
6 – Cover the bottom with 1/3 of the potatoes, 1/2 the peppers and 1/2 the cheese. Spread the onion mixture evenly over the top and cover with another layer of potatoes and peppers. Cover the top with the remaining cheese and sprinkle with olives.
7 – Bake for 45 to 50 minutes, tenting the top with foil after 30 minutes.
Makes 6 to 8 main dish servings; 16 appetizer servings.
https://www.cooksrecipes.com/mless/deep_dish_potato_torta_with_peppers_and_olives_recipe.html

Touchdown Turkey Pesto Party Pops with Hail Mary Horseradish Dipping Sauce

September 12, 2020 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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I have another Appetizer to pass along and this one is just in time for Football,Touchdown Turkey Pesto Party Pops with Hail Mary Horseradish Dipping Sauce. Included are recipes for both the Turkey Pesto Party Pops and for the Hail Mary Horseradish Dipping Sauce. Some of the ingredients you’ll be needing to make the Turkey Pesto Party Pops are Ground Turkey, Mild Italian Sausage, Italian Seasoned Croutons, Basil Pesto, Egg, Salt, Pepper, and Lollipop Sticks. And as I said there’s a recipe for the Hail Mary Horseradish Dipping Sauce with ingredients of Ocean Spray Jellied Cranberry Sauce, Goat Cheese, Sour Cream, Grated Horseradish, Salt, Ground Black Pepper, and Fresh Flat Leaf Parsley. This one also comes from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Touchdown Turkey Pesto Party Pops with Hail Mary Horseradish Dipping Sauce
Score winning points with game fans when you serve these tasty turkey pesto pops with a kickn’ cranberry and horseradish dipping sauce! Recipe by Devon Delaney of Westpoint, Connecticut, 2012 Ocean Spray Tailgating Recipe Contest Winner.

Recipe Ingredients:
1 tablespoon vegetable oil

Turkey Pesto Party Pops:
1 pound ground turkey
1/3 pound mild Italian bulk sausage
2/3 cup Italian seasoned croutons, crushed
1/4 cup basil pesto
1 large egg
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
Lollipop sticks

Hail Mary Horseradish Dipping Sauce:
1 cup Ocean Spray® Jellied Cranberry Sauce
2 ounces goat cheese, softened
2 tablespoons sour cream
2 tablespoons prepared grated horseradish
Salt and ground black pepper to taste
Chopped fresh flat leaf parsley for garnish

Cooking Directions:
1 – Preheat oven or grill to 400°F (205°C). Grease a large baking sheet with 1 tablespoon oil; set aside.
2 – For Turkey Pesto Party Pops: Combine the turkey, sausage, croutons, pesto, egg, salt and pepper in a large bowl.
3 – Shape turkey mixture into uniform meatballs and lay side by side on oiled baking sheet.
4 – Bake for 12 to 14 minutes or until cooked through.
5 – For Hail Mary Horseradish Dipping Sauce: Place cranberry sauce, goat cheese, sour cream and horseradish in a blender or food processor and pulse until well combined. Season to taste with salt and pepper. Sprinkle with parsley to garnish.
6 – Poke meatballs with lollipop sticks and place in a transportable container to take to the tailgate party along with the dipping sauce.

Makes about 24 appetizer servings.
https://www.cooksrecipes.com/appetizer/touchdown_turkey_pesto_party_pops_recipe.html

It’s Chili, Chowder, or Stew Saturday – Quick White Bean Soup

May 9, 2020 at 6:02 AM | Posted in It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday Recipe is a Quick White Bean Soup. To make this recipe you’ll be needing Dried White Beans, Canola Oil, Onion, Celery, Ground Black Pepper, Vegetable Stock, Sage, Tomato, Spinach, Salt, Grated Parmesan Cheese, and Basil Pesto. Sounds like a Hearty Soup! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Quick White Bean Soup
This easy homemade soup comes together in less than an hour and is perfect for shaking off the winter doldroms.

Ingredients
Preparation time: 15 minutes
Soaking time: Overnight
Cooking time: 25–30 minutes.

1 cup dried white beans (such as navy, great northern, or cannellini), soaked overnight
1 tablespoon canola oil
1 large onion, chopped
3 stalks celery, chopped
Freshly ground pepper
4 cups vegetable stock or water
1/2 teaspoon dried sage
1 can (14 ounces) diced tomatoes
1–2 cups chopped fresh spinach
Salt to taste
Freshly grated Parmesan cheese (optional)
Basil pesto (optional)

Directions
Yield: 6 cups
Serving size: 1 cup

* Drain beans. Heat canola oil in pressure cooker and add drained beans, onion, celery, and a few grinds of fresh pepper. Sauté vegetables and beans for about 5 minutes, until fragrant. Add stock or water and sage. Secure lid and bring to high pressure. Cook for 20 minutes. Turn off heat and allow for natural pressure release. Open lid and add tomatoes and spinach. Simmer until spinach is cooked. Add salt and more fresh ground pepper to taste. Garnish with freshly grated Parmesan cheese or a dollop of basil pesto.

Nutrition Information:
Calories: 162 calories, Carbohydrates: 28 g, Protein: 9 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 230 mg, Fiber: 9 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/quick-white-bean-soup/

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Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
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Wild Idea Buffalo Recipe of the Week – PIZZA MEATBALLS WITH PESTO PASTA

March 25, 2020 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is PIZZA MEATBALLS WITH PESTO PASTA. This one is made using the Ground Wild Idea Buffalo Meat along with Pizza Sauce, Oregano, Fennel, Thyme, Salt and Pepper, Garlic Powder, Olive Oil, Bread Stuffing, Pasta, and Basil Pesto (recipe included). A true Italian Style Buffalo Meal! You can find this recipe and purchase the Wild Idea Ground Buffalo along with all the other Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

PIZZA MEATBALLS WITH PESTO PASTA
We could all use a little comfort (and health) during this challenging time and where better to find solace than with a delicious, healthy meal. Jill’s recipe will dish up both comfort and flavor.

So, create your own personal retreat by filling your home with great tunes and scented aromas and cozy up to comfort.

Pizza Meatballs with Basil Pesto Pasta
The aroma of this dish will call people to the kitchen and the taste will make them smile. We could all use a smile. 🙂

*Substitute spices with others, such as Italian seasoning for the meatballs and fresh spinach for the pesto.

Ingredients: (makes 54 meatballs – serves 6 to 12 entrées)

1 – 1 pound Ground Wild Idea Buffalo Meat
1½ – cup pizza sauce
1 – teaspoon oregano
1 – teaspoon fennel seed, crushed
½ – teaspoon thyme
1 – teaspoon black pepper
½ – teaspoon salt
½ – teaspoon garlic powder
2 – tablespoons olive oil, plus more for rolling meat balls
1 – cup crushed seasoned bread stuffing (*Optional – if you leave out, reduce pizza sauce to 1 cup)
Pasta of your choice – cooked al dente
Basil Pesto *recipe below or purchased

Preparation:

1 – Mix all ingredients other than the meat together.
2 – Crumble in the ground buffalo meat and mix until well incorporated.
3 – Rub your hands with olive oil to roll the meat balls and place on a baking sheet.
4 – Bake at 425°in a preheated oven, on the top rack for about 7 minutes.
5 – Prepare pasta per directions, reserving ½ cup of the pasta water. Do not rinse the pasta.
6 – Pour the reserved pasta water back in the pot and add the pasta and desired amount of pesto. Toss to incorporate and heat through.
7 – Place desired amount of pasta on plate and top pasta with 4 to 6 meatballs.
Basil Pesto
*I am not a pine nut fan, but if you are, add ¼ cup to ingredients.

Ingredients:

2 – cups fresh basil leaves, packed
2 – cups shredded parmesan cheese
3 – garlic cloves, chopped
1 – teaspoon salt
1 – teaspoon pepper (I like a little more)
2 – tablespoon. lemon juice
1 – cup olive oil

Preparation: Place all ingredients in blender and puree until smooth. Refrigerate.

Photo Credit: Jill O’Brien
https://wildideabuffalo.com/blogs/recipes/dishing-up-comfort-health

 

WILD IDEA BUFFALO PREMIUM GROUND BUFFALO 1 LB.
Wild Idea Ground Buffalo is a “must have” for countless healthy, meaty meals. We grind our finest roasts and steaks to bring you the most delicious ground buffalo on the planet. User friendly and very versatile, our 100% grass-fed, ground buffalo meat is packed with protein and naturally low in fat and calories. Did we mention it’s delicious? Average 95% lean.

1 lb. package

Looking for a bulk discount?! Check out our 12 lb., 24 lb., and 40 lb. Ground Bundles that ship FOR FREE!
https://wildideabuffalo.com/collections/premium-ground-bison-burgers/products/1-lb-ground-buffalo

Turkey Sausage and Pasta Toss

October 4, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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For this week’s 2nd Jennie – O Recipe its a recipe for Turkey Sausage and Pasta Toss. This one is made using JENNIE-O® Fully Cooked Hardwood Smoked Turkey Sausage, Fresh Vegetables, Basil Pesto, Asparagus,No-Salt Added Stewed Tomatoes, and Penne Pasta. Jennie – O and Pasta, always a winning dish! You can find this recipe along with all the other Delicious and Healthy Jennie – O Recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Turkey Sausage and Pasta Toss
Made with fresh veggies, basil pesto, and hardwood smoked turkey sausage, this easy pasta salad recipe is just a quick skillet toss away! Ready in under 30 minutes.

INGREDIENTS
8 ounces penne pasta
1 (14½-ounce) can no-salt added stewed tomatoes, undrained
1 (14-ounce) package JENNIE-O® Fully Cooked Hardwood Smoked Turkey Sausage, sliced
2 cups (1-inch pieces) fresh asparagus or broccoli florets
2 tablespoons basil pesto
2 tablespoons freshly grated Parmesan cheese

DIRECTIONS
1) Cook pasta according to package directions, omitting salt. Meanwhile, in medium saucepan, heat tomatoes. Add turkey. Stir in asparagus and pesto; cover and simmer 6 minutes or until asparagus is tender.
2) Drain pasta; toss with tomato mixture. Sprinkle with cheese.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 370
Protein 21g
Carbohydrates 42g
Fiber 4g
Sugars 8g
Fat 11g
Cholesterol 45mg
Sodium 870mg
Saturated Fat 3.5g
https://www.jennieo.com/recipes/254-turkey-sausage-and-pasta-toss

Wild Idea Buffalo Recipe of the Week – BUFFALO SALAMI ANTIPASTO PASTA SALAD

August 28, 2019 at 6:03 AM | Posted in Wild Idea Buffalo | 2 Comments
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This week’s Wild Idea Buffalo Recipe of the Week – Buffalo Salami Antipasto Pasta Salad. You’ll be using Wild Idea Buffalo Salami along with Fresh Mozzarella, Bell Peppers, Green Onions, Artichoke Hearts, and more. You can find this recipe and purchase the Wild Idea Buffalo Salami along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

 

Buffalo Antipasto Pasta Salad
A great summertime meal! Vegetables can be substituted according to what you have on hand or what you like.

Ingredients:
1 12 ounce pkg. Wild Idea Buffalo Salami, cut into pieces
1 cup, fresh mozzarella, shredded or cubed
1 each red, yellow and orange bell peppers, diced
1 bunch green onions, chopped
1 can artichoke hearts, drained & chopped
1 cup pepperoncini, sliced
½ cup olives, sliced (prefer Kalamata)
¾ cup sundried tomatoes, julienned
½ lb. pasta, cooked el dente and drained
¼ cup basil pesto
¼ cup olive oil
¼ cup rice or cider vinegar
2 tsp. ground fennel
salt & pepper to taste.
* Put all ingredients in large bowl and toss! Can be refrigerated for up to a week, however you may need to add a bit more olive oil or dressing before serving.

Basil Pesto
My recipe for Basil Pesto does not include pine-nuts, as I am not a fan. They could easily be added though, for a more traditional recipe.

Ingredients:

2 cups fresh basil leaves, packed
2 cups shredded parmesan cheese
3 garlic cloves, chopped
1 tsp. salt
1 tsp. pepper (*I like a little more)
1 Tb. lemon juice (*I like a little more)
1 cup olive oil
Place all ingredients in blender and puree until smooth. Refrigerate.
https://wildideabuffalo.com/blogs/recipes/93463809-buffalo-salami-antipasto-pasta-salad

 

Wild Idea Buffalo – Buffalo Salami
Wild Idea Buffalo Salami is seasoned in the authentic salami tradition, but is naturally lower in fat, without compromising on flavor! We’re confident it will stack up proudly to any favorite. Great to have on hand for sandwiches and a fantastic addition to a party tray! We warn you – it’s addictive. Our salami comes unsliced in a 10 oz. chub

Ingredients: 100% Grass-fed Buffalo, Sea Salt, Organic Spices: Cracked Black Pepper, Mustard Seed, Cultured Celery Powder, Organic: Black Pepper, White Pepper, Pure Cane Sugar, Coriander. Encased in A REMOVABLE artificial casing.

*All products are made without the use of added nitrites or nitrates, except for those naturally occurring in sea salt and celery powder.
https://wildideabuffalo.com/collections/charcuterie/products/12-oz-buffalo-salami

Jennie – O Turkey Recipe of the Week – Turkey New Yorker

July 12, 2019 at 6:02 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 New Yorker. Made using JENNIE-O® Mesquite Smoked Turkey Breast along with Basil Pesto, Sliced Mozzarella Cheese, Roasted Red Pepper, Sweet Banana Peppers, Baby Spinach Leaves, and Italian Dressing all served on a Loaf Ciabatta Bread. You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Turkey New Yorker
Try this lean take on a New York Deli favorite. Soft ciabatta bread, roasted red peppers and pesto make perfect a sandwich for lunch, brunch or a picnic. It’s quick and under 300 calories!

INGREDIENTS
1 (1-pound) loaf ciabatta
¼ cup basil pesto
12 ounces JENNIE-O® Mesquite Smoked Turkey Breast, thinly sliced from the service deli
6 slices mozzarella cheese
½ cup roasted red pepper strips
¼ cup sliced sweet banana peppers, sliced
1 cup baby spinach leaves
¼ cup Italian dressing

DIRECTIONS
1) Slice bread in half horizontally. Spread bottom half of loaf with pesto. Layer turkey, cheese, peppers and spinach leaves. Drizzle with dressing. Cover with bread top.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 270
Protein 24g
Carbohydrates 23g
Fiber 4g
Sugars 5g
Fat 9g
Cholesterol 45mg
Sodium 940mg
Saturated Fat 4g
https://www.jennieo.com/recipes/63-turkey-new-yorker

Wild Idea Buffalo Recipe of the Week -BUFFALO PASTRAMI and ZUCCHINI LINGUINI

November 14, 2018 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is Buffalo Pastrami and Zucchini Linguine. Can it get much healthier, Buffalo Pastrami and Zucchini Linguine! It uses Wild Idea Buffalo Pastrami. Another good one from Jill O’Brien of Wild Idea Buffalo. You can find this recipe and purchase the Wild Idea Buffalo Pastrami online at the Wild Idea Buffalo website. Enjoy and Eat Healthy in 2018! http://wildideabuffalo.com

 

 

 

BUFFALO PASTRAMI and ZUCCHINI LINGUINI

Ingredients:

1/4 lb. Wild Idea Buffalo Pastrami, julienned
4 oz, linguini, cooked al dente
(reserve 1 cup pasta water)
1 medium sized zucchini
4 Tb. basil pesto
1/2 cup cherry or pear tomatoes
grated parmesan
Cooking Directions:

1 – Prepare Buffalo Pastrami and linguini as suggested. Using vegetable peeler, peel zucchini in flat ribbons and then slice ribbons in half, lengthways.
2 – In heavy bottomed pot, bring 1/2 cup of pasta water to gentle boil.
3 – Add zucchini and cook for two minutes. Remove zucchini from water and set aside.
4 – Add prepared pasta to pot, adding more pasta water if necessary. Cover and let heat through, about 2 minutes.
5 – Add basil pesto and toss lightly.
6 – Add zucchini back to pot and julienned pastrami. Gently toss together. Cover and let heat for an addition minute or two.
7 – Using large fork, twist pasta into desired serving and transfer to pasta dish. Garnish with tomatoes, and sprinkle with parmesan. Season with a pinch of salt and a twist of fresh cracked pepper.
Simply Delicious! You might also like my recipe for a Zucchini Salad, found in the “Various Recipe” section.
https://wildideabuffalo.com/blogs/recipes/93465857-buffalo-pastrami-zucchini-linguini

 

BUFFALO PASTRAMI
We are excited to reintroduce our Buffalo Pastrami. Loaded with flavor and super tender, our Buffalo Pastrami will change the way you think of this old classic. Guaranteed to make the best Rueben Sandwich you’ve ever had!

Pastrami comes pre-sliced in a 4 oz. or 8 oz. package.

Buffalo Pastrami & Zucchini Linguini
Buffalo Pastrami and Peach Sandwiches with Orange Aioli
Ingredients: 100% Grass-fed Buffalo,Water Sea Salt. Organic: Pure Cane Sugar, Black Pepper. Cultured Celery Powder, Garlic Juice, Organic Coriander

*All products are made without the use of added nitrites or nitrates, except for those naturally occurring in sea salt and celery powder.
https://wildideabuffalo.com/collections/charcuterie/products/8-oz-buffalo-pastrami

Pesto Turkey Meatballs with Roasted Pepper Sauce

September 28, 2018 at 5:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I have another delicious and healthy Jennie – O Turkey recipe to pass along to everyone, Pesto Turkey Meatballs with Roasted Pepper Sauce. Meatballs made healthier and just as delicious, only 50 calories and 4 carbs per serving! Another Game Time Appetizer everyone will enjoy! You can find this recipe along with all the other delicious and healthy recipes all at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/

Pesto Turkey Meatballs with Roasted Pepper Sauce
A tangy-sweet sauce perfectly complements these flavorful meatballs. Made with basil pesto, Parmesan cheese and lean ground turkey, this appetizer is under 300 calories per serving. This recipe also uses the JENNIE-O® Lean Ground Turkey

INGREDIENTS
MEATBALLS
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
¼ cup egg substitute or 1 egg, lightly beaten
1½ cups panko breadcrumbs
½ cup grated onion
½ cup finely grated fresh Parmesan cheese
3 tablespoons basil pesto
2 cloves garlic, minced
salt and freshly ground pepper, if desired

RED PEPPER SAUCE
1½ cups roasted red peppers, drained
1 tablespoon balsamic vinegar
1 teaspoon crushed red pepper flakes
½ teaspoon granulated sugar
1 clove garlic

DIRECTIONS
1) Heat oven to 350°F. Grease wire rack and place on baking tray.
2) To make the meatballs, in mixing bowl combine turkey, egg, breadcrumbs, onion, cheese, basil pesto, garlic and salt and pepper, if desired. Cover and refrigerate 10 minutes. Shape into 1¼-inch balls.
3) Place meatballs on prepared rack. Bake 35 minutes or until brown and cooked thoroughly. Always cook until well-done, 165°F as measured by a meat thermometer.
4) To make red pepper sauce, put red peppers, balsamic vinegar, red pepper flakes, sugar and garlic in a blender or processor. Blend or process until smooth. Pour into saucepan. Heat until warm. Dip meatballs in red pepper sauce.
* Always cook to an internal temperature of 165°F.

 

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 50
Protein 3g
Carbohydrates 4g
Fiber 0g
Sugars 0g
Fat 1.5g
Cholesterol 5mg
Sodium 120mg
Saturated Fat 0g
https://www.jennieo.com/recipes/503-pesto-turkey-meatballs-with-roasted-pepper-sauce

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

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