Chili Carnivale Recipe

January 15, 2022 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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Here’s a perfect recipe for these Cold Winter’s Night, Chili Carnivale Recipe. To make this recipe you’ll be needing Ground Beef (95% lean), Crushed Tomatoes, Diced Tomatoes, Diced Tomatoes with Mild Green Chilies, Reduced Sodium Beef Broth, Light Beer, Onion, Bell Peppers, Tomato Paste, Spices, Jalapeno Pepper, Bell Peppers, Black Beans, and Tortilla Chips. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2022! https://diabeticgourmet.com/

Chili Carnivale Recipe
Diabetic Chili Carnivale Recipe from Diabetic Gourmet Magazine, plus many more recipes for a healthy diabetic diet.

Ingredients

2 pounds Ground Beef (95% lean)
1 can (28 ounces) crushed tomatoes, undrained
1 can (14-1/2 ounces) diced tomatoes with mild green chilies
1 can (14 to 14-1/2 ounces) regular or reduced-sodium beef broth
1 bottle (12 ounces) regular or light beer
1 medium yellow onion, diced
2 medium green, red, yellow or orange bell peppers, diced
1 can (6 ounces) tomato paste
1/3 cup chili powder
1 large jalapeno pepper, seeded, finely chopped
2 tablespoons minced garlic
1 tablespoon ground cumin
1 teaspoon dried oregano leaves
2 cans (15 ounces each) black beans, rinsed, drained
Lime wedges and baked tortillas chips (optional)
Toppings:

Sliced cherry tomatoes, sliced green onions, sliced serranos or jalapenos, chopped onion

Directions

1 – Heat stockpot over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove drippings.
2 – Add tomatoes, beef broth, beer, onions, bell peppers, tomato paste, chili powder, jalapeno pepper, garlic, cumin and oregano to stockpot, stirring to combine. Bring to a boil; reduce heat and simmer, uncovered, 45 minutes, stirring occasionally.
3 – Stir in black beans and continue to simmer 15 minutes or until thickened to desired consistency, stirring occasionally.
4 – Season with salt and black pepper, as desired. Garnish with Toppings, as desired. Serve with lime wedges and baked tortilla chips, if desired.
Note: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160F. Color is not a reliable indicator of Ground Beef doneness.

Recipe Yield: Makes 8 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 318
Fat: 7 grams
Saturated Fat: 3 grams
Fiber: 7.5 grams
Sodium: 955 milligrams
Cholesterol: 76 milligrams
Protein: 32 grams
Carbohydrates: 28 grams
https://diabeticgourmet.com/diabetic-recipes/chili-carnivale

Diabetic Dish of the Week – Mediterranean Chili

January 11, 2022 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is a recipe for Mediterranean Chili. Made using; Olive Oil, Onions, Bell Peppers, Garlic, No Salt Added Chickpeas, No Salt Added Stewed Tomatoes, Low Sodium Vegetable Juice, Red Pepper Flakes, Reduced Fat Feta Cheese, and Basil. It’s only 185 calories and 22 net carbs per serving (1 cup). 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 2022! https://www.diabetesselfmanagement.com/

Mediterranean Chili
There’s nothing quite like a steaming bowl of chili on a frigid winter’s day, and this Mediterranean version is no exception. Chickpeas and feta put a unique twist on this recipe, which satisfies your hunger and eases the biting chill out of your body.

Ingredients
1 tablespoon olive oil
1/2 cup chopped onion
2 bell peppers, coarsely chopped (1 green and 1 yellow)
4 cloves garlic, minced
1 can (16 ounces) no-salt-added chickpeas, drained
1 can (14 1/2 ounces) no-salt-added stewed tomatoes, undrained
1 cup low-sodium vegetable juice
1/4 teaspoon crushed red pepper flakes
1/2 cup (2 ounces) crumbled reduced-fat feta cheese
1/4 cup chopped fresh basil

Directions
Yield: 5 servings.
Serving size: 1 cup per serving.

1 – Heat oil in large saucepan over medium heat. Add onion; cook 5 minutes, stirring occasionally. Add bell peppers and garlic; cook 5 minutes, stirring occasionally.

2 – Stir in chickpeas, tomatoes with their juices, vegetable juice, and red pepper flakes; bring to a boil over high heat. Reduce heat to low; simmer, uncovered, 12 minutes or until vegetables are tender.

3 – Ladle into shallow bowls; top with feta cheese and basil.

Nutrition Facts Per Serving:
Calories: 185 calories, Carbohydrates: 30 g, Protein: 9 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 4 mg, Sodium: 340 mg, Fiber: 8 g

Mediterranean Chili

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Wild Idea Buffalo Recipe of the Week – BISON FAJITAS

January 5, 2022 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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Kick your Fajitas into the next level of flavor 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 and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2022! https://wildideabuffalo.com/

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

Ingredients:

1 – 12 ounce 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

Preparations:

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 – Slide 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.
Photo Credit: Jill O’Brien
https://wildideabuffalo.com/blogs/recipes/93319361-bison-fajitas

Jennie – O Turkey Recipe of the Week – Turkey Goulash

December 31, 2021 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 Turkey Goulash. To make this week’s recipe some of the ingredients you’ll be needing are Red Onion, Bell Peppers, JENNIE-O® Extra Lean Ground Turkey Breast, Worcestershire Sauce, Italian Seasoning, Tomatoes, Marinara Sauce, Spices, and more! There’s 323 calories and 31.1 carbs per serving. 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 Goulash
A twist on a hearty classic. Incorporate fresh diced tomatoes and chopped bell peppers in this Turkey Goulash. This clean recipe is a great for any upcoming gathering.
Total Time – 30 minutes
Serving Size – Makes 4 Servings

Ingredients
1 – tablespoon olive oil
1 – red onion, chopped
1/2 – red bell pepper, diced
1/2 – green bell pepper, diced
3 – cloves garlic, minced
1 – (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
2 – tablespoons Worcestershire sauce
1 – teaspoon Italian seasoning
1 – teaspoon garlic powder
Dash – curry powder
Salt and pepper, to taste
1 ½ – cups tomato sauce
1 ½ – cups diced fresh tomatoes
1/4 – cup marinara sauce
1 ½ – cups water
elbow macaroni

Directions
1) In large skillet over medium-high heat, heat oil. Add onions and peppers. Cook 3 to 5 minutes or until beginning to brown.

2) Add garlic. Cook 1 minute or until fragrant.

3) Stir in turkey. Cook, stirring and crumbling with back of spoon 5 to 7 minutes or until turkey is cooked through.

4) Stir in Worcestershire sauce, Italian seasoning, garlic powder and curry powder. Season to taste with salt and pepper. Add tomato sauce, tomatoes, marinara sauce and water. Simmer 10 minutes.

5) Add macaroni. Simmer, stirring occasionally 12 to 15 minutes or until macaroni is tender.

Nutrition
Calories – 323
Protein – 33.1g
Carbohydrates – 35.8g
Fiber – 4.7g
Sugars – 9.6g
Fat – 5.6g
Cholesterol – 55.7mg
Sodium – 771.6mg
Saturated Fat – 1g
https://www.jennieo.com/recipes/turkey-goulash/

Healthy Pepper Side Dish Recipes

December 19, 2021 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell Website and Magazine it’s Healthy Pepper Side Dish Recipes. Find some Delicious and Healthy Pepper Side Dish Recipes with recipes including Roasted Peppers and Onions, Stir-Fried Carrots, Corn and Peppers, and Roasted Red Peppers Stuffed with Kale and Rice. 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 2021! http://www.eatingwell.com/

Healthy Pepper Side Dish Recipes
Find healthy, delicious pepper side dish recipes including roasted pepper, stuffed pepper and bell pepper recipes. Healthier recipes, from the food and nutrition experts at EatingWell.

Roasted Peppers and Onions
Roasted peppers and onions complement just about everything from grilled and roasted meats to seafood. This easy low-carb side dish, with its vibrant color and simple flavor, is sure to become a staple……

Stir-Fried Carrots, Corn and Peppers
This eclectic stir-fry is a colorful combination of carrot, red bell pepper, corn and romaine lettuce. This recipe exemplifies how to stir-fry vegetables with different textures. The carrots, which are a “hard vegetable,” should be stir-fried for a minute before adding “medium-hard” vegetables like peppers or corn, which require slightly less cooking. Finally, add “soft or leafy vegetables” in the last 30 seconds to ensure all the vegetables achieve the same level of doneness. Make sure the lettuce is dry–if it’s wet when added to the pan, it will turn the stir-fry into a braise……

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 Side Dish Recipes
https://www.eatingwell.com/recipes/17974/side-dishes/vegetable/peppers/

“Meatless Monday” Recipe of the Week – BLACK BEAN BURGERS WITH AVOCADO-LIME MAYO

November 1, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine, Meatless Monday, Vegetarian | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a BLACK BEAN BURGERS WITH AVOCADO-LIME MAYO. Included are recipes for both the Mayonnaise and Black Bean Burgers. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2021! https://diabeticgourmet.com/

BLACK BEAN BURGERS WITH AVOCADO-LIME MAYO

Ingredients

Mayonnaise
1/2 ripe medium avocado, peeled and pitted
2 Tbsp canola mayonnaise 30 mL
1 Tbsp fresh lime juice 15 mL
1 Tbsp water 15 mL
1/4 cup chopped fresh cilantro leaves 60 mL

Burgers

1 can (15 oz/426 mL) black beans, rinsed and drained
1/2 of (15 oz/426 mL) can kidney beans, rinsed and drained
1/2 cup finely chopped green bell pepper 125 mL
1/3 cup quick-cooking oats 75 mL
2 large egg whites
1 Tbsp canola oil 15 mL
1/8 – 1/4 tsp cayenne pepper .5 – 1 mL
canola oil cooking spray
4 whole-wheat hamburger buns, split and toasted
1/4 cup thinly sliced red onion 60 mL
4 tomato slices
4 lettuce leaves
4 lime wedges (optional)

Directions

1 – Place canola mayonnaise ingredients in a blender, secure lid, and puree until smooth.
2 – Place beans in a gallon-size resealable bag. Using a meat mallet, pound beans to a coarse texture, resembling lumpy mashed potatoes. Place beans in a medium bowl and add bell pepper, oats, egg whites, canola oil, and cayenne pepper. Mix well and shape into four patties.
3 – Coat a large nonstick skillet with canola oil cooking spray and heat over medium heat. Add patties and cook 4 minutes on each side or until they begin to lightly brown. The patties will be fragile, so be sure to turn them gently.
4 – To assemble, spoon 1 Tbsp (15 mL) canola mayonnaise mixture on each bun half. Top each bottom bun with burger, onion, a tomato slice, and a lettuce leaf. Place bun tops over each. Serve with lime wedges.
* Fresh tip: If desired, omit the buns and serve the patties on the lettuce leaf, tomato slice, and onion. Spoon the mayonnaise mixture on top of the patties and serve with lime wedges.

NOTES:
Jazz up these tasty burgers with avocado-lime mayo and you’ll have a vegetarian sandwich that even die-hard meat eaters will love.

Recipe Yield: Yield: 4 servings. Serving size: 1 burger.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 300
Fat: 12 grams
Saturated Fat: 1.8 grams
Fiber: 10 grams
Sodium: 785 milligrams
Protein: 19 grams
Carbohydrates: 33 grams
https://diabeticgourmet.com/diabetic-recipe/black-bean-burgers-with-avocado-lime-mayo

Diabetic Dish of the Week – Indian Summer Stew

September 21, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is an Indian Summer Stew. To make this week’s recipe you’ll be needing Red Potatoes, Olive Oil, Garlic, Onions, Spices, Eggplant, Tomatoes, Bell Peppers, Green Beans, Squash, Corn, and more! There’s 105 calories and 16 net carbs per serving. 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 2021! https://www.diabetesselfmanagement.com/

Indian Summer Stew
Ingredients
Preparation time: 15 minutes
Cooking time: 50 minutes.

6 new red potatoes (about 3/4 pound)
2 tablespoons olive oil
2 cloves garlic, minced
2 medium onions, chopped
1/2 teaspoon chili powder
1 teaspoon cumin
1 teaspoon thyme
1 teaspoon basil
1 teaspoon oregano
1 small eggplant, chopped into bite-size chunks
3 medium tomatoes, chopped
2 green bell peppers, sliced into strips
1/2 pound green beans, trimmed and cut into bite-size pieces
2 yellow squash, sliced
4 tablespoons tomato paste
2 cups corn
2 teaspoons caraway seeds
1/2 teaspoon black pepper

Directions
Yield: about 12 cups
Serving size: 1 cup

1 – In a medium saucepan, boil unpeeled potatoes in water until tender, about 15 minutes. Drain and set aside. In a large soup pot or kettle, heat oil over medium-high heat. Add garlic and sauté 1 minute. Add onions, chili powder, cumin, thyme, basil, and oregano. Stir. Add eggplant and tomatoes; simmer 10 minutes. Add pepper strips and green beans; simmer 10 minutes. Cut potatoes into bite-size pieces and add to pot. Add squash, tomato paste, corn, caraway seeds, and pepper. Stir well and cook over low heat 10 to 15 minutes longer until vegetables are tender but not mushy. Serve hot.

(Serving note: 2 to 3 cups of cooked diced chicken or turkey may be added during the last 10 to 15 minutes of cooking time, if desired. Nutrition analysis does not include the added poultry.)

Nutrition Information:
Calories: 105 calories, Carbohydrates: 20 g, Protein: 3 g, Fat: 3 g, Saturated Fat: <1 g, Sodium: 25 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/indian-summer-stew/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

One of America’s Favorites – Succotash

September 20, 2021 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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A simple succotash prepared with kidney instead of lima beans

Succotash (from Narragansett sohquttahhash, “broken corn kernels” is a vegetable dish consisting primarily of sweet corn with lima beans or other shell beans.

Other ingredients may be added such as onions, potatoes, turnips, tomatoes, bell peppers, corned beef, salt pork, or okra.

Combining a grain with a legume provides a dish that is high in all essential amino acids.

Succotash has a long history. The dish was introduced as a stew to North American colonists in the 17th century by indigenous peoples. Composed of ingredients unknown in Europe at the time, it gradually became a standard meal in the cuisine of New England and is a traditional dish of many Thanksgiving celebrations in the region, as well as in Pennsylvania and other states.

Because of the relatively inexpensive and more readily available ingredients, the dish was popular during the Great Depression in the United States.[citation needed] It was sometimes cooked in a casserole form, often with a light pie crust on top as in a traditional pot pie.

A “kitchen sink” succotash made with corn, lima beans, okra, andouille sausage, shrimp, tomato, onion, garlic, and basil

Sweet corn (a form of maize), American beans, tomatoes, and peppers are New World foods.

Catherine Beecher’s 19th-century recipe includes beans boiled with corn cobs from which the kernels have been removed. The kernels are added later, after the beans have boiled for several hours. The corn cobs are removed and the finished stew, in proportions of 2 parts corn to 1 part beans, is thickened with flour.

Henry Ward Beecher’s recipe, published in an 1846 issue of Western Farmer and Gardner, adds salt pork, which he says is “an essential part of the affair.”

In some parts of the American South, any mixture of vegetables prepared with lima beans and topped with lard or butter is called succotash.

“Meatless Monday” Recipe of the Week – ZUCCHINI ROLL-UPS WITH ROASTED RED PEPPER AND FETA CHEESE

September 20, 2021 at 6:01 AM | Posted in Diabetic Gourmet Magazine, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is ZUCCHINI ROLL-UPS WITH ROASTED RED PEPPER AND FETA CHEESE. To make this week’s Dish you’ll be needing Zucchini, Bell Peppers, Canola Oil, Crumbled Feta Cheese, Lemon Juice, Ground Black Pepper, Arugula, and Basil Leaves. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2021! https://diabeticgourmet.com/

ZUCCHINI ROLL-UPS WITH ROASTED RED PEPPER AND FETA CHEESE

Ingredients

5 medium zucchini (about 8 oz/250 g each), cut lengthwise into 1/4-inch (0.6-cm) slices*
1 red, orange or yellow bell pepper, cut in half and seeded
1/2 medium red bell pepper, roasted and peeled, or use jarred*
2 Tbsp canola oil (30 mL)
1/3 cup crumbled feta cheese (75 mL)
1 Tbsp lemon juice (15 mL)
1/8 tsp freshly ground black pepper, plus more to taste (0.5 mL)
2 cups baby arugula leaves (2 oz/500 mL lightly packed) (60 g)
1/3 cup lightly packed fresh basil leaves (75 mL)
toothpicks

Directions

1 – Preheat grill or grill pan over medium heat.
2 – Set aside outermost slices of zucchini for another use. Brush inner slices of zucchini and bell pepper halves with canola oil on both sides. Grill until just tender, about 3 minutes per side. Remove from grill to cool and slice pepper halves into thin strips. Zucchini and pepper may be made day ahead and stored in airtight container in refrigerator.
3 – In small bowl of food processor or mini-processor, place roasted red pepper, feta cheese and lemon juice. Process until mixture reaches spreadable consistency. It will not become completely smooth. Stir in black pepper.
4 – Spread about 3/4 tsp (4 mL) of feta mixture onto zucchini slice. Place a few slices of bell pepper about 1/2 inch (1.25 cm) from end of zucchini slice, along with a few arugula leaves and one small or half of large basil leaf. Roll up and insert toothpick to hold roll. Repeat with rest of zucchini slices.
5 – Serve immediately or store in airtight container in refrigerator for up to one day. Allow to come to room temperature before serving.
* Tips: Five medium zucchini yields just the right number of slices. Buy an extra zucchini if you would like to have some room for error. You can use jarred roasted red pepper instead of preparing your own but be sure to rinse and drain it really well to avoid extra liquid in the spread.

NOTES:
Tender, grilled zucchini makes a delicious wrapper for crisp, colorful vegetables, fresh herbs and a creamy feta spread – all rolled into beautiful, bite-sized bundles. It is a true veggie celebration with grilled, roasted and fresh produce in each mouthwatering bite.

Recipe Yield: Yield: 8 servings (24 roll-ups).Serving size: 3 roll-ups.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 70
Fat: 5 grams
Saturated Fat: 1.5 grams
Fiber: 1 grams
Sodium: 135 milligrams
Cholesterol: 5 milligrams
Protein: 3 grams
Carbohydrates: 4 grams
https://diabeticgourmet.com/diabetic-recipe/zucchini-roll-ups-with-roasted-red-pepper-and-feta-cheese

Breakfast Turkey Burrito

August 20, 2021 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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Here’s a recipe for a Breakfast Turkey Burrito. To make this recipe you’ll be needing JENNIE-O® Extra Lean Ground Turkey Breast, Spices, Egg, Egg Whites, Unsweetened Applesauce, Wheat Bran, Bell Peppers, Black Beans, and Whole Wheat Tortillas. 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/

Breakfast Turkey Burrito
The Breakfast Turkey Burrito: A portable, convenient way to deliver turkey skillet goodness directly to your mouth. With eggs, black beans and garlic, this recipe gives your morning a jumpstart.

Total Time – 8 Hours 25 Minutes
Serving Size – 8 Servings

Ingredients

1 – (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
1 1/4 – teaspoons onion powder
1 1/4 – teaspoons garlic powder
1 1/4 – teaspoons paprika
1/2 – teaspoon pepper
1 – egg
1 – egg white
1/2 – cup unsweetened applesauce
1/2 – cup wheat bran
1/2 – green bell pepper, chopped
1/2 – red bell pepper, chopped
1 – (15-ounce) can black beans, drained and rinsed
8 – whole wheat tortillas

Directions

1) Put ground turkey in mixing bowl. Add onion powder, garlic, paprika and pepper; mix thoroughly. Add egg, egg white, applesauce and wheat bran; stir well. Refrigerate mixture for at least 30 minutes or overnight.

2) Spray a skillet with nonstick cooking spray. Preheat skillet over medium-high heat.

3) Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.

4) Reduce heat to medium.

5) Add bell peppers and saute with meat 5 minutes, continuing to stir. Add beans to skillet.

6) Cook 2 to 3 minutes longer; fill tortillas with mixture.

Nutrition
Calories 410
Protein 30g
Carbohydrates 60g
Fiber 12g
Sugars 4g
Fat 5g
Cholesterol 45mg
Sodium 220mg
Saturated Fat 0.5g
https://www.jennieo.com/recipes/breakfast-turkey-burrito/

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