Jennie – O Turkey Recipe of the Week – Easy Red Beans and Rice with Andouille Turkey Sausage

July 26, 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 a recipe for Easy Red Beans and Rice with Andouille Turkey Sausage. Made using JENNIE-O® Andouille Turkey Sausage along with Red Onion, Bell Pepper, Red Kidney Beans, Diced Tomatoes, Vegetable Broth, Green Onions, Rice, and Seasonings. One Hearty Comfort Food Meal! You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Easy Red Beans and Rice with Andouille Turkey Sausage
A Cajun classic with a whole lot of kick. JENNIE-O® Andouille Turkey Sausage brings an exciting blend of flavors to this authentic meal—like pepper, paprika and garlic—for an instant dinner time hit.

INGREDIENTS
1 (13-ounce) package JENNIE-O® Andouille Turkey Sausage, sliced
1 small red onion, thinly sliced
1 green bell pepper, chopped
2 garlic cloves, chopped
2 (15-ounce) cans red kidney beans, undrained
1 (14.5-ounce) can diced tomatoes, undrained
1 cup vegetable broth
1 teaspoon Cajun seasoning
4 green onions, chopped
cooked rice, if desired

DIRECTIONS
1) In large cast-iron skillet, heat oil over medium heat. Cook sausage 5 to 7 minutes or until browned
2) Stir in onion, bell pepper and garlic and cook until softened. Add beans, tomatoes, broth and seasoning. Bring mixture to a boil. Reduce heat, cover and simmer 20 minutes. Stir in green onions. Serve over rice.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 490
Protein 19g
Carbohydrates 64g
Fiber 18g
Sugars 5g
Fat 13g
Cholesterol 45mg
Sodium 810mg
Saturated Fat 3g
https://www.jennieo.com/recipes/1270-easy-red-beans-and-rice-with-andouille-turkey-sausage

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Sunday’s Chicken Dinner Recipe – Chicken Pepper Skillet

March 24, 2019 at 6:02 AM | Posted in CooksRecipes, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is – Chicken Pepper Skillet. Chicken Breasts, Jalapeño and Bell Pepper are 3 of the ingredients that make up this week’s recipe. The recipe comes from one of my favorite Recipe Sites, the CooksRecipes website. The Cooks site has a fantastic selection of recipes to please all tastes, diets, and cuisines, so be sure to check it out! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Chicken Pepper Skillet
Diabetic-friendly, spicy low-fat, low-sugar chicken, jalapeño and bell pepper stir-fry.

Recipe Ingredients:
1 tablespoon vegetable oil
12 ounces skinless, boneless chicken breasts, cut into 1/2-inch strips
2 garlic cloves, finely minced
3 bell peppers (red green and yellow) cut into thin strips
2 medium onions, sliced
1 teaspoon ground cumin
1 1/2 teaspoon dried oregano leaves
2 teaspoons chopped fresh jalapeño peppers
3 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
1/4 teaspoon salt
Freshly ground black pepper to taste

Cooking Directions:
1 – In a large non-stick skillet, heat oil oven medium-high heat; add chicken and stir-fry until done and lightly browned, about 3 to 4 minutes.
2 – Add garlic and cook 15 seconds, stirring constantly. Add bell pepper strips, sliced onion, cumin, oregano, and chilies. Stir-fry for 2 to 3 minutes or until crisp tender.
3 – Add lemon juice, parsley, salt and pepper; toss to combine well and serve.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories 174, fat 6 g, cholesterol 60 mg, carbohydrate 6 g, sodium 168 mg
https://www.cooksrecipes.com/diabetic/chicken-pepper-skillet-diabetic-recipe.html

Jennie- O Recipe of the Week – Turkey Taco Pizza Pie

January 25, 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 Recipe of the Week – Turkey Taco Pizza Pie. You’ll be using the Jennie- O Lean Ground Turkey to make this recipe. Other ingredients include; Onion, Bell Pepper, Tomatoes, and Corn. You can find this recipe at the Jennie – O Turkey website along with all the other delicious and healthy Jennie – O Recipes. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Turkey Taco Pizza Pie
This delicious Mexican dinner recipe is as fun to eat as it is to say. Turkey Taco Pizza Pie! Made with lean ground turkey, fresh peppers and cornbread, the kids will be saying it for days to come.

INGREDIENTS
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
1 onion, chopped
1 small green bell pepper, chopped
1 (14-ounce) can diced tomatoes
1 (14-ounce) can whole kernel corn, drained
1 (6-ounce) can ripe olives, sliced
1 cup salsa
1 (8-ounce) package cornbread muffin mix
2 cups shredded taco cheese, divided
shredded lettuce, sour cream and taco sauce, if desired

DIRECTIONS
1) Heat oven to 400°F. Cook turkey as specified on package. Always cook to well-done, 165ºF as measured by a meat thermometer. Add onion, green pepper, tomatoes, corn, olives and salsa. Bring to boil, stirring occasionally. Cover and simmer 15 to 20 minutes. Meanwhile, prepare cornbread muffin mix as specified on package. Spread batter into greased deep dish pizza pan. Bake 8 to 10 minutes or until lightly browned.
2) Remove cornbread from oven, sprinkle with 1 cup cheese. Spread turkey mixture on top of cheese, then top turkey mixture with remaining 1 cup of cheese. Bake 4 to 5 minutes or until cheese is melted. Serve with shredded lettuce, sour cream and taco sauce, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 320
Protein 26g
Carbohydrates 23g
Fiber 5g
Sugars 6g
Fat 12g
Cholesterol 65mg
Sodium 820mg
Saturated Fat 4g
https://www.jennieo.com/recipes/378-turkey-taco-pizza-pie

“Meatless Monday” Recipe of the Week – Tamale Pie

November 20, 2017 at 6:30 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Tamale Pie. Vegetarian tamale pie with fillings of Onion, Bell Pepper, Olives, Spices, and more! I came across many recipes for this but I went with the one at CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all tastes and cuisines. So check it out today! Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

Tamale Pie
This great tasting vegetarian tamale pie is sure to become a family favorite for meatless entrées.

Recipe Ingredients:

Filling:
3 cups cooked cranberry or dark or light red kidney beans, drained, rinsed, and mashed
1/2 cup onion, chopped
2 cloves garlic, minced
1 cup green bell pepper, chopped
1 tablespoon corn oil
2 tablespoons tomato paste
1 heaping teaspoon chili powder
1/2 cup water
1/4 cup green olives, sliced
3 tablespoons fresh parsley, minced
Salt and ground black pepper to taste

Crust:
1 cup yellow cornmeal
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1 large egg, lightly beaten
1/2 cup milk
2 tablespoons olive oil
2 tablespoons green chiles, chopped

Topping:
1/2 cup shredded sharp cheddar cheese

Cooking Directions:

1 – In a large skillet, sauté onions, garlic, and green pepper in oil. Stir in tomato paste and chili powder. Then add water, beans, olives, parsley, salt and black pepper. Simmer mixture, stirring, until heated through.
2 – Spread bean mixture evenly in a greased 8-inch baking dish or shallow casserole.
3 – In a medium bowl, combine cornmeal, flour, salt, and baking powder. Add egg, milk, oil, and green chiles. Stir mixture until ingredients are moist.
4 – Spread batter over bean mixture and top with cheese.
5 – Bake, uncovered, at 400°F (205°C) for 20 minutes or until crust is golden brown.
Makes 4 to 6 servings
http://www.cooksrecipes.com/mless/tamale_pie_recipe.html

Jennie – O Turkey Recipe of the Week – Rustic Roasted Turkey Pot Roast and Vegetables

September 22, 2017 at 5:28 AM | Posted in Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is – Rustic Roasted Turkey Pot Roast and Vegetables. This week’s recipe just screams of a Fall Comfort Food Recipe! Made with JENNIE-O® Bone-in Turkey Pot Roast along with a variety of Vegetables, Spices, and Apple Cider Vinegar. You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH! https://www.jennieo.com/

 

Rustic Roasted Turkey Pot Roast and Vegetables
Who doesn’t love quick, weeknight dinners? This classic comfort food recipe is not only extremely tasty, it’s ready in under 1 hour!

INGREDIENTS

2 sweet potatoes, peeled and cut into 1-inch pieces
1 red onion, cut into 8 wedges2 parsnips, peeled and cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
4 tablespoons olive oil
4 cloves garlic, minced
½ teaspoon salt
⅛ teaspoon freshly ground pepper
½ teaspoon dried basil
1 tablespoon apple cider vinegar
¼ teaspoon Italian seasoning
¼ cup fresh parsley, loosely torn
2 pounds JENNIE-O® Bone-in Turkey Pot Roast, cut into pieces

DIRECTIONS

1) Heat oven to 400°F.
2) In large bowl, combine sweet potatoes, onion, parsnips, bell pepper, olive oil, garlic, salt, pepper, basil, vinegar, Italian seasoning and parsley; mix well. Place vegetable in large baking pan. Bake 20 minutes, stir and add turkey pot roast. Bake 15 to 20 minutes or until vegetables are tender and golden brown.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories310
Protein20g
Carbohydrates21g
Fiber3g
Sugars7g
Fat16g
Cholesterol80mg
Sodium880mg
Saturated Fat3.5g
https://www.jennieo.com/recipes/1044-rustic-roasted-turkey-pot-roast-and-vegetables

Jennie – O Turkey Recipe of the Week – Turkey and Slaw Sandwiches

August 11, 2017 at 4:57 AM | Posted in Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is Turkey and Slaw Sandwiches. You’ll be using JENNIE-O® All Natural Oven Browned Turkey Breast with toppings of Cabbage, Bell Pepper, Mayo, Mustard, and served on Rye Bread. Plus it’s only 220 calories and 23 net carbs per serving. 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 and Slaw Sandwiches

Need a quick addition to your picnic? Deli-fresh flavors can go wherever you do with this no-prep twist on a sandwich-shop favorite.

INGREDIENTS

1 cup thinly sliced cabbage
½ cup thinly sliced bell pepper
1 tablespoon fat-free mayonnaise
1 teaspoon mustard
8 slices rye bread
12 ounces thinly sliced JENNIE-O® All Natural Oven Browned Turkey Breast, from the service deli

DIRECTIONS

1) In medium bowl, combine cabbage, bell pepper, mayonnaise and mustard.
2) Top 4 slices of bread with cabbage mixture, turkey and remaining bread slices.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories 220
Protein 21g
Carbohydrates 27g
Fiber 4g
Sugars 4g
Fat 3.5g
Cholesterol 40mg
Sodium 970mg
Saturated Fat 0g
https://www.jennieo.com/recipes/22-turkey-and-slaw-sandwiches

Healthy Pepper Recipes

July 27, 2017 at 6:26 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the EatingWell website its Healthy Pepper Recipes. Healthy and Delicious Pepper recipes including; Creamy Cajun Chicken Pasta, Roasted Eggplant and Feta Dip, and Roasted Red Peppers Stuffed with Kale and Rice. Find these and much more all at the EatingWell website. Plus don’t forget about the EaingWell Magazine which is full of great recipes every issue! Enjoy and Eat Healthy! http://www.eatingwell.com/

 

Healthy Pepper Recipes

Find healthy, delicious pepper recipes including roasted pepper, stuffed pepper and bell pepper recipes. Healthier recipes, from the food and nutrition experts at EatingWell.

 

Creamy Cajun Chicken Pasta
This zesty Cajun-style pasta is full of lean chicken, peppers and onions. Serve with sautéed green beans……

 

Roasted Eggplant and Feta Dip
This roasted eggplant and feta dip gets a kick from a fresh chile pepper and cayenne pepper. There are countless variations on this classic Greek dip. Out-of-season eggplant or eggplant that has been heavily watered often has an abundance of seeds, which make the vegetable bitter. Be sure to taste the dip before you serve it; if it’s a touch bitter, you can remedy that with a little sugar. Serve with toasted pita crisps or as a sandwich spread……..

 

Roasted Red Peppers Stuffed with Kale and Rice
You can vary the filling by substituting robust mustard greens or collards, or milder greens, such as spinach, escarole or Swiss chard. (Cook the greens until just tender in Step 2.)…..

 

* Click the link below to get all the Healthy Pepper Recipes
http://www.eatingwell.com/recipes/19312/ingredients/vegetables/peppers/

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
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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

Jennie – O Turkey Recipe of the Week – Italian Turkey Sausage Sloppy Joes

October 21, 2016 at 5:05 AM | Posted in Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is an Italian Turkey Sausage Sloppy Joes. Made with JENNIE-O® Lean Sweet Italian Turkey Sausage, bell pepper, marinara sauce, garlic, and basil. This one will please the entire family or the perfect tailgate sandwich. You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O website. Make the SWITCH! http://www.jennieo.com/

 

 

Italian Turkey Sausage Sloppy Joes

INGREDIENTS

1 tablespoon olive oilitalian-turkey-sausage-sloppy-joes
1 bell pepper, chopped
2 teaspoons fresh minced garlic
1 (19.5-ounce) package JENNIE-O® Lean Sweet Italian Turkey Sausage
1 cup marinara sauce
1 tablespoon chopped fresh basil
5 Italian or French bread rolls, split
DIRECTIONS

1) Heat oil in skillet over medium heat. Add bell pepper and garlic. Cook 3 minutes stirring occasionally. Crumble sausage into skillet; discard casings. Cook 12 to 14 minutes or until well-done, 165°F as measured by a meat thermometer; stirring frequently.
2) Add marinara sauce and basil; simmer uncovered 5 to 7 minutes or until thickened. Spoon mixture onto bottom of rolls and cover with roll top.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATIONJennie O Make the Switch
PER SERVING
Calories290
Protein22g
Carbohydrates22
Fiber4g
Sugars4g
Fat14g
Cholesterol60mg
Sodium910mg
Saturated Fat3g

http://www.jennieo.com/recipes/909-italian-turkey-sausage-sloppy-joes

Pepper of the Week – Bell Pepper

October 22, 2015 at 5:29 AM | Posted in Pepper of the Week | 1 Comment
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Red, yellow and green bell peppers.

Red, yellow and green bell peppers.

Bell pepper, also known as sweet pepper or a pepper (in the United Kingdom, Canada and Ireland) and capsicum /ˈkæpsɨkəm/ (in India, Pakistan, Bangladesh, Australia, Singapore and New Zealand), is a cultivar group of the species Capsicum annuum. Cultivars of the plant produce fruits in different colors, including red, yellow, orange, green, chocolate/brown, vanilla/white, and purple. Bell peppers are sometimes grouped with less pungent pepper varieties as “sweet peppers.” Peppers are native to Mexico, Central America and northern South America. The ribs and seeds inside bell peppers may be consumed, but some find the taste to be bitter. Pepper seeds were carried to Spain in 1493 and from there spread to other European, African and Asian countries. Today, China is the world’s largest pepper producer, followed by Mexico and Indonesia.

Ideal growing conditions for bell peppers include warm soil, ideally 21 to 29 °C (70 to 84 °F), that is kept moist but not waterlogged. Bell peppers are sensitive to an abundance of moisture and extreme temperatures.

 
The misleading name “pepper” was given by Christopher Columbus upon bringing the plant back to Europe. At that time, peppercorns, the fruit of an unrelated plant originating from India, Piper nigrum, was a highly prized condiment; the name “pepper” was at that time applied in Europe to all known spices with a hot and pungent taste and so naturally extended to the newly discovered Capsicum genus. The most commonly used alternative name of the plant family, “chile”, is of Mexican origin, from the Nahuatl word chilli or xilli. Bell peppers are botanically fruits, but are generally considered in culinary contexts to be vegetables.

While the bell pepper is a member of the Capsicum genus, it is the only Capsicum that does not produce capsaicin, a lipophilic chemical that can cause a strong burning sensation when it comes in contact with mucous membranes. (An exception to this is the hybrid variety Mexibelle, which does contain a moderate level of capsaicin, and is therefore somewhat hot). The lack of capsaicin in bell peppers is due to a recessive form of a gene that eliminates capsaicin and, consequently, the “hot” taste usually associated with the rest of the Capsicum genus.

 

 

Peppers in five colors

Peppers in five colors

Most often bell peppers are green, yellow, orange, and red (between stages of ripening). More rarely, color can be brown, white, lavender and dark purple, depending on the variety of pepper. Most typically, unripe fruit are green or, less commonly, pale yellow or purple. Red bell peppers are simply ripened green peppers, although the Permagreen variety maintains its green color even when fully ripe. Green peppers are less sweet and slightly more bitter than yellow or orange peppers, with red bell peppers being the sweetest. The taste of ripe peppers can also vary with growing conditions and post-harvest storage treatment; the sweetest fruit are allowed to ripen fully on the plant in full sunshine, while fruit harvested green and after-ripened in storage are less sweet.

 
Capsicum peppers are rich sources of antioxidants and vitamin C. The level of carotene, like lycopene, is nine times higher in red peppers. Red peppers have twice the vitamin C content of green peppers.

Red and green bell peppers are high in para-coumaric acid.

The characteristic aroma of green peppers is caused by 3-isoButyl-2-methoxypyrazine (IBMP). Its detection threshold in water is estimated to be 2 ng/L. The same chemical is responsible for characteristic Cabernet Sauvignon green note.

 

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