“Meatless Monday” Recipe of the Week – Grilled Beany Zucchini

August 14, 2017 at 5:04 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a- Grilled Beany Zucchini. The recipe is off the CooksRecipes website. The Cooks site has 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

 

Grilled Beany Zucchini

Hollowed out zucchini are stuffed with a savory Italian-seasoned bean filling and grilled just until the shells are crisp-tender.

Recipe Ingredients:

4 large zucchini, cut lengthwise into halves
1 cup chopped red bell pepper
1 cup chopped onion
2 teaspoons minced garlic
1 tablespoon olive oil
1 medium tomato, seeded, chopped
1 tablespoon fresh basil or 1 teaspoon dried basil leaves
1 (15-ounce) can garbanzo or red beans (1 1/2 cups), rinsed, drained and coarsely mashed
1/4 cup freshly grated Parmesan cheese – divided use

Cooking Directions:

1 – Hollow out zucchini with sharp knife, leaving 1/4-inch shells; reserve shells. Chop zucchini that was removed.
Sauté chopped zucchini, bell pepper, onion, and garlic in oil in large skillet until crisp-tender, about 8 minutes. Add tomato and basil and sauté until tomato is wilted and mixture is fairly dry, about 5 minutes.
2 – Add beans to side of skillet; coarsely mash about half the beans. Mix beans and 2 tablespoons cheese into zucchini mixture.
3 – Spoon mixture into reserved zucchini shells; sprinkle with remaining 2 tablespoons cheese. Grill, covered, over medium-hot coals until zucchini shells are crisp-tender when pierced with a sharp knife, 10 to 15 minutes.

Makes 4 main-dish servings.

Nutritional Information Per Serving (1/4 of recipe): Calories 240; Fat 7 g; % Calories from Fat 24; Calcium 152 mg; Carbohydrate 37g; Folate 138 mcg; Sodium 327 mg; Protein 11 g; Dietary Fiber 9 g; Cholesterol 4 mg.

http://www.cooksrecipes.com/mless/grilled_beany_zucchini_recipe.html

Traditional Turkey Sloppy Joes

August 11, 2017 at 4:56 AM | Posted in Jennie-O Turkey Products | Leave a comment
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Just passing along another delicious and healthy Jennie – O Turkey recipe, Traditional Turkey Sloppy Joes. I’ve made my Sloppy Joes many times using the JENNIE-O® Lean Ground Turkey. It’s Sloppy Joes mad healthier and even more delicious! These Joes are 270 calories and 21 net carbs per sandwich. 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/

 

Traditional Turkey Sloppy Joes

Enjoy traditional sloppy joes with a delicious twist—as this recipe replaces classic ground beef with lean ground turkey. Bonus? You can get this easy meal on the table in less than 30 minutes.

INGREDIENTS

1 tablespoon vegetable oil
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
1 small onion, chopped
½ cup bell pepper, diced
3 cloves garlic, minced
1 (8-ounce) can tomato sauce
2 tablespoons Worcestershire sauce
1 tablespoon tomato paste
¾ teaspoon salt, if desired
¼ teaspoon freshly ground black pepper
5 hamburger buns, split and toasted

DIRECTIONS

1) Heat oil in large skillet over medium heat. Cook ground turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add onion, bell pepper and garlic; cook 3 minutes, stirring occasionally.
2) Add tomato sauce, Worcestershire, tomato paste, salt and pepper. Simmer uncovered 10 to 15 minutes or until sauce thickens. Spoon mixture onto bottom of rolls; close with roll tops.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories270
Protein22g
Carbohydrates25g
Fiber4g
Sugars6g
Fat9g
Cholesterol65mg
Sodium610mg
Saturated Fat2.5g
https://www.jennieo.com/recipes/181-traditional-turkey-sloppy-joes

Jennie – O Recipe of the Week – Chili Cheese Turkey Brats

July 28, 2017 at 6:07 AM | Posted in Uncategorized | Leave a comment
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This week’s Jennie – O Recipe of the Week is, Chili Cheese Turkey Brats. Brats made special, Chili Cheese Turkey Brats! Made with JENNIE-O® Lean Turkey Bratwurst with toppings of Chili, Kidney Beans, Onions, Shredded Pepper Jack Cheese, and Bell Peppers. 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/

 

Chili Cheese Turkey Brats

Great Topping Idea

Quick, easy and tasty: the trifecta of kid-friendly weeknight dinner recipes. Add chopped onions and kidney beans to your lean turkey bratwurst for a break from the bratwurst norm. Ready in under 15 minutes!

INGREDIENTS

1 (19.5-ounce) package JENNIE-O® Lean Turkey Bratwurst
5 bratwurst buns
¼ cup chili
2 tablespoons cooked kidney beans
2 tablespoons chopped onion
2 tablespoons shredded pepper jack cheese
assorted chopped bell peppers, if desired

DIRECTIONS

1) Cook the bratwursts as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) Place bratwursts on the buns. Top bratwursts with chili, kidney beans, onion and cheese.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories330
Protein23g
Carbohydrates28g
Fiber2g
Sugars5g
Fat13g
Cholesterol75mg
Sodium980mg
Saturated Fat4.5g
https://www.jennieo.com/recipes/311-chili-cheese-turkey-brats

Jennie – O Recipe of the Week – Terrific Turkey Tostados

July 21, 2017 at 5:22 AM | Posted in Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Recipe of the Week is Terrific Turkey Tostados. Sounds good, looks good, got to be good! You’ll be using JENNIE-O® Lean Ground Turkey along with Flour Tortillas, Red Onions, Bell Peppers, Black Beans, Monterey Jack Cheese, and more! You can find this recipe at the Jennie – O website along with all the other delicious and healthy recipes like this week’s Terrific Turkey Tostados! Enjoy and Make the Switch! https://www.jennieo.com/

 

Terrific Turkey Tostados
Love tacos and quesadillas? Then you’ll love these Mexican Tostados—featuring pan-fried tortillas topped with seasoned ground turkey, sautéed veggies, melted cheese and a dollop of sour cream.

INGREDIENTS

3 tablespoons vegetable oil, divided
6 flour tortillias
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
½ cup red onion, sliced in strips
½ cup yellow or green bell pepper, sliced into strips
2 teaspoons minced garlic
2 teaspoons ground cumin
¾ teaspoon salt, if desired
¾ cup salsa, divided
1 (15-ounce) can refried black beans or refried beans
1 cup crumbled queso fresco or shredded Monterey jack cheese
¼ cup sour cream, if desired
¼ cup chopped fresh cilantro or sliced green onions

DIRECTIONS

1) In large skillet, heat 2 tablespoons oil until hot. Add tortilla to hot oil; cook 1 to 2 minutes per side or until golden brown and crisp. Transfer to paper towels to drain; repeat with remaining 5 tortillas.
2) Add remaining 1 tablespoon oil to skillet. Cook ground turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add onion, bell pepper and garlic cook 5 minutes, stirring occasionally. Sprinkle with cumin and salt. Cook 5 minutes, stirring occasionally. Add ½ cup salsa; cook 5 minutes, stirring occasionally.
3) Meanwhile, combine beans and remaining 1/4 cup salsa; heat in microwave oven or small saucepan until hot. Spread bean mixture over tortillas; top with turkey mixture, cheese, sour cream, and cilantro. Serve with additional salsa, if desired. Makes 6 servings.
* Always cook to an internal temperature of 165°F

RECIPE NUTRITION INFORMATION
PER SERVING
Calories410
Protein26g
Carbohydrates32g
Fiber6g
Sugars3g
Fat19g
Cholesterol70mg
Sodium920mg
Saturated Fat7g
https://www.jennieo.com/recipes/221-terrific-turkey-tostados

Jazzed-Up Turkey Fajitas

July 21, 2017 at 5:20 AM | Posted in Jennie-O Turkey Products | Leave a comment
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Thought I would pass along another fantastic Jennie – O recipe, Jazzed-Up Turkey Fajitas. This one uses the JENNIE-O® Extra Lean Oven Roasted Turkey Breast. Other ingredients include; Tortillas, Bell Peppers, Red Onions, Salsa, Monterey Jack Cheese, and more. Give new life to those Fajitas with this Jazzed-Up Turkey Fajitas recipe. Enjoy and Make the Switch! https://www.jennieo.com/

 

Jazzed-Up Turkey Fajitas

Looking for the easiest Mexican recipe ever? This quick fajita recipe features extra lean oven roasted turkey breast—found at your local deli—for a delicious weeknight shortcut.

INGREDIENTS

6 (6 to 8-inch) tortillas
2 red, green or yellow bell peppers, cut into thin strips
1 red onion, sliced
1 tablespoon olive oil
12 ounces JENNIE-O® Extra Lean Oven Roasted Turkey Breast, cut into strips
1 (.78 ounce) packet taco seasoning
1½ cups salsa
1 cup shredded Monterey Jack cheese with jalapeño peppers

DIRECTIONS

1) Heat tortillas according to package directions.
2) In large skillet over medium-high heat, sauté peppers and onion in oil 5 minutes or until peppers are slightly softened.
3) Add turkey, heat 2 minutes or until warmed. Stir in taco seasoning. Evenly divide turkey mixture among tortillas. Top with salsa and cheese.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories260
Protein18g
Carbohydrates22g
Fiber2g
Sugars1g
Fat11g
Cholesterol40mg
Sodium990mg
Saturated Fat4g
https://www.jennieo.com/recipes/13-jazzed-up-turkey-fajitas

Soup Special of the Day!………Calypso Beef Soup

June 18, 2017 at 5:17 AM | Posted in Uncategorized | Leave a comment
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This week’s Soup Special of the Day is Calypso Beef Soup. Ground Beef, Sweet Potatoes, and Black-Eyed Peas are just 3 of the ingredients that you’ll be using. It’s from the Diabetic Gourmet Magazine which has a large selection of Diabetic Friendly Recipes. Check it out today. Enjoy and Eat Healthy! http://diabeticgourmet.com/

 

Calypso Beef Soup

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.

Ingredients

1-1/2 pounds 95% ground beef
1 cup diced peeled sweet potato
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1 teaspoon curry powder
2 tablespoons all-purpose flour
2 cups water or ready-to-serve beef broth
1 can (15-1/2 ounces) black-eyed peas, rinsed, drained
1 can (13-1/2 ounces) light unsweetened coconut milk
2 cups packed fresh baby spinach leaves
3 tablespoons chopped fresh thyme
Salt and ground black pepper
Directions

1 – Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon. Pour off drippings in pan; add sweet potato, onion, bell pepper and curry powder. Cook 4 to 5 minutes or until onion and pepper are crisp-tender, stirring occasionally. Stir in flour; cook and stir 1 minute.
2 – Stir in water, black-eyed peas and coconut milk; bring to a boil. Reduce heat; cover and simmer 5 to 8 minutes or until sweet potato is tender. Stir in spinach and thyme. Cook 1 minute or until spinach wilts. Season with salt and black pepper, as desired.

Nutritional Information (Per Serving)
Calories: 308
Protein: 30g
Sodium: 327 mg
Cholesterol: 76 mg
Fat: 11g
Saturated Fat: 6g
Dietary Fiber: 4g
Carbohydrates: 22g

http://diabeticgourmet.com/recipes/html/819.shtml

Wild idea Buffalo Recipe of the Week – 16 OZ. FAJITA STRIPS – STAFF PICK!

June 14, 2017 at 5:17 AM | Posted in Wild Idea Buffalo | Leave a comment
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From the Wild Idea Buffalo website – June Monthly Special 16 OZ. FAJITA STRIPS. Each month at the Wild Idea Buffalo website (https://wildideabuffalo.com/) you’ll find 3 selections that are put on sale. One of the items this month are the 16 OZ. FAJITA STRIPS. Lean and Delicious and so easy to prepare. Perfect for Fajitas or Sir Fry so check it out today! Also below is a recipe for BISON FAJITAS made with the Buffalo FAJITA STRIPS. You can purchase the 16 OZ. FAJITA STRIPS and find the recipe all at the Wild Idea Buffalo website. While there be sure to check out the entire selection of Buffalo cuts of meat. Enjoy and Eat Healthy!

 

 

16 OZ. FAJITA STRIPS – STAFF PICK!

Back by popular demand, only better! We’ve upgraded this recipe with our Premium Steak Strips, using only the finest cuts; New York, Ribeye, and Top Sirloin Steaks and season them with our in-house fajita spice recipe. Simply sauté with vegetables and serve with your favorite Mexican condiments!
Ingredients: 100% Grass fed buffalo, Organic: Lime Juice, Olive Oil, Smoked Paprika, Garlic, Sea Salt, and Onion Powder.
https://wildideabuffalo.com/collections/frontpage/products/fajita-strips

 

 

BISON FAJITAS

Bison Fajitas (serves 4 to 6)
No need to go out for this Mexican favorite, just follow one of the easy to use preparations below, with Wild Idea’s Pre-Marinated Bison Fajita Strips and you will have a healthy, delicious dinner in a jiffy! You’ll love the convenience and all will love the taste! Ole!

Seared Buffalo Fajitas
Ingredients:
1 – pound “Ready to Cook” Wild Idea Buffalo Fajita Strips
2 – tablespoons olive oil
2 – bell peppers, seeded and sliced thin
1 – large onion, peeled and sliced thin
½ – teaspoon salt
½ – teaspoon black pepper

Accompaniment Ingredients: (as desired)
1 to 2 – tortillas per person, based on size, warmed
Avocado, sliced, or guacamole
Pico de Gallo or Salsa
Sour Cream
Shredded Cheese

Preparation:
1) In heavy, large skillet, over medium high heat, heat 1 tablespoon of the oil. Add the bison fajita strips evenly to pan. Allow them to sear for a minute before tossing or turning. Sauté for about 4 minutes.
2) Remove from pan and cover with foil.
3) Add remaining oil to the pan and add peppers, onions, and season with salt and pepper. Sauté, tossing occasionally until tender, but still vibrant in color.
4) Slid vegetables to one side of the pan and return the bison fajita strips. Reheat for one minute, tossing occasionally.
5) Serve hot out of the skillet with accompaniments.

Stewed Buffalo Fajitas
Ingredients:
1 – pound “Ready to Cook” Wild Idea Buffalo Fajita Strips
1 – tablespoons olive oil
1 – 14 ounce can Mexican style, stewed tomatoes
2 – bell peppers, seeded and sliced thin
1 – large onion, peeled and sliced thin
½ – teaspoon salt
½ – teaspoon black pepper

Preparation:
1) In a crockpot on high heat, heat the oil. Add the bison fajita strips to the crockpot and allow too brown slightly.
2) Add stewed tomatoes to the crockpot and cover, bringing to full heat. Reduce heat to medium low and allow bison fajita strips to stew for about 45 minutes.
3) Add peppers, onions to the crockpot and stir into the stewed bison fajitas. Season with salt and pepper. Cover and stew until vegetables are tender, but still vibrant in color.
4) Serve hot out of the crockpot with accompaniments.

https://wildideabuffalo.com/blogs/recipes/93319361-bison-fajitas

Jennie – O Recipe of the Week – Chicken Vegetable Wrap

March 31, 2017 at 5:42 AM | Posted in Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Recipe of the Week is a Chicken Vegetable Wrap. It’s a Wrap! This one is made with JENNIE-O® Honey BBQ Seasoned Chicken Breast, from the deli. You’ll also add; Bibb Lettuce, Cucumber, Carrots, Bell Peppers 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/

 

 

Chicken Vegetable Wrap

This recipe brings you fresh vegetables wrapped in thinly sliced deli chicken, placed atop crisp lettuce leaves. Serve it as an easy party appetizer or a quick snack.

INGREDIENTS

4 slices JENNIE-O® Honey BBQ Seasoned Chicken Breast, from the service deli
4 Bibb lettuce leaves
½ medium cucumber, peeled and julienned
½ cup carrot sticks
½ medium red bell pepper, julienned
1 avocado, sliced
4 green onions, cut into 4-inch strips
¼ cup Italian salad dressing

 
DIRECTIONS

1) Down center of each chicken slice, divide lettuce, cucumber, carrot, bell pepper, avocado and onions.
2) Drizzle with salad dressing. Fold chicken over and secure with wooden picks.

 

 

RECIPE NUTRITION INFORMATION
PER SERVING
Calories130
Protein8g
Carbohydrates10g
Fiber8g
Sugars4g
Fat8g
Cholesterol15mg
Sodium410mg
Saturated Fat1g
https://www.jennieo.com/recipes/1117-chicken-vegetable-wrap

Wild Idea Buffalo Recipe of the Week – BISON FAJITAS

March 29, 2017 at 6:26 AM | Posted in Wild Idea Buffalo | Leave a comment
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Kick your Fajitas into high gear with this week’s Wild Idea Buffalo Recipe of the Week, Bison Fajitas. You’ll be using the “Ready to Cook” Wild Idea Buffalo Fajita Strips as the main ingredient. Toppings include; Avocado, sliced (or guacamole), Pico de Gallo (Salsa), Sour Cream, and Shredded Cheese. You can find this recipe along with many others and a delicious, healthy, selection of the Wild Idea Buffalo Meats. http://wildideabuffalo.com/

 

 

Bison Fajitas (serves 4 to 6)
No need to go out for this Mexican favorite, just follow one of the easy to use preparations below, with Wild Idea’s Pre-Marinated Bison Fajita Strips and you will have a healthy, delicious dinner in a jiffy! You’ll love the convenience and all will love the taste! Ole!

Seared Buffalo Fajitas
Ingredients:
1 – pound “Ready to Cook” Wild Idea Buffalo Fajita Strips
2 – tablespoons olive oil
2 – bell peppers, seeded and sliced thin
1 – large onion, peeled and sliced thin
½ – teaspoon salt
½ – teaspoon black pepper

Accompaniment Ingredients: (as desired)
1 to 2 – tortillas per person, based on size, warmed
Avocado, sliced, or guacamole
Pico de Gallo or Salsa
Sour Cream
Shredded Cheese

Preparation:
1) In heavy, large skillet, over medium high heat, heat 1 tablespoon of the oil. Add the bison fajita strips evenly to pan. Allow them to sear for a minute before tossing or turning. Sauté for about 4 minutes.
2) Remove from pan and cover with foil.
3) Add remaining oil to the pan and add peppers, onions, and season with salt and pepper. Sauté, tossing occasionally until tender, but still vibrant in color.
4) Slid vegetables to one side of the pan and return the bison fajita strips. Reheat for one minute, tossing occasionally.
5) Serve hot out of the skillet with accompaniments.

Stewed Buffalo Fajitas
Ingredients:
1 – pound “Ready to Cook” Wild Idea Buffalo Fajita Strips
1 – tablespoons olive oil
1 – 14 ounce can Mexican style, stewed tomatoes
2 – bell peppers, seeded and sliced thin
1 – large onion, peeled and sliced thin
½ – teaspoon salt
½ – teaspoon black pepper

Preparation:
1) In a crockpot on high heat, heat the oil. Add the bison fajita strips to the crockpot and allow too brown slightly.
2) Add stewed tomatoes to the crockpot and cover, bringing to full heat. Reduce heat to medium low and allow bison fajita strips to stew for about 45 minutes.
3) Add peppers, onions to the crockpot and stir into the stewed bison fajitas. Season with salt and pepper. Cover and stew until vegetables are tender, but still vibrant in color.
4) Serve hot out of the crockpot with accompaniments.
https://wildideabuffalo.com/blogs/recipes?page=7

“Meatless Monday” Recipe of the Week – Vegetable Lasagna

February 20, 2017 at 6:25 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Vegetable Lasagna. You’ll never miss the meat! Enjoy and Eat Healthy.

 

Vegetable Lasagna

Ingredients
1 (16 ounce) package Healthy Choice/Ronzoni Whole Grain Lasagna Noodles
1 pound fresh Mushrooms, sliced
3/4 cup chopped green bell pepper
3/4 cup chopped Onion
3 cloves Garlic, minced
2 tablespoons Extra Light Olive Oil
2 (26 ounce) jars Pasta Sauce
1 teaspoon dried Basil
1 (15 ounce) container Part-Skim Ricotta Cheese
4 cups Sargento Reduced Fat Shredded Mozzarella Cheese
2 eggs
1/2 cup Kraft Reduced Fat Grated Parmesan cheese
* McCormick Grinder Italian Seasoning, to taste (optional)
Directions
1 – Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
2 – In a large saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes.
3 – Mix together ricotta, 2 cups mozzarella cheese, and eggs.
4 – Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9×13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese.
5 – Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.
* Season with Italian Seasoning (optional)

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