Diabetic Dish of the Week – TOMATILLO TURKEY CHILI

April 17, 2018 at 5:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
Tags: , , , , , , , , , , , , ,

This week’s Diabetic Dish of the Week is a TOMATILLO TURKEY CHILI. Made using 1 lb. lean ground turkey meat, Jennie – O Extra Lean Ground Turkey Breast would be perfect! Onions, Bell Peppers, Jalapeno Peppers, Tomatillos, and Yogurt are just some of the other ingredients you’ll be using to prepare this healthy and delicious dish! The recipe is off the Diabetic Gourmet Magazine website which has a huge selection of Diabetic Friendly Recipes along with Diabetic News and Diabetes Management Tips. So check it out today. Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

TOMATILLO TURKEY CHILI
Ingredients

1 Tbsp. canola oil
1 cup chopped onion
2 medium green bell peppers, seeded and chopped
1 large red, orange or yellow bell pepper, seeded and chopped
1 lb. lean ground turkey meat
4 cloves garlic, minced
1-2 fresh Fresno or jalapeno peppers, seeded and finely sliced
1 Tbsp. coriander
1 Tbsp. oregano
1 tsp. chili powder, or to taste
1 tsp. cumin
Salt and freshly ground black pepper
2 cups diced tomatillos or 2 (11 oz.) cans
1 cup frozen yellow corn
1 (15 oz.) can no salt added pinto beans, rinsed and drained
2 cups low-fat, reduced-sodium chicken broth
1/3 cup finely chopped cilantro
1/3 cup chopped green onions
Lime wedges for garnish
1/2 cup non-fat, plain, Greek yogurt, optional

Directions

Quick cooking directions

In large pot, heat oil over medium-high heat. Add onion and bell peppers and saute until onion is translucent, about 5 minutes. Add turkey and saute until meat begins to brown, about 5 minutes. Stir in garlic, Fresno or jalapeno peppers, coriander, oregano, chili powder and cumin. Salt and pepper to taste. Saute 2 minutes, stirring often.
Add tomatillos, corn, beans and broth. Reduce heat, cover and simmer for a minimum of 20 minutes, stirring occasionally.
Divide chili among six serving bowls. Garnish with cilantro, green onions, lime wedges and yogurt, optional.
Slow cooking directions

In medium skillet, heat oil over medium-high heat. Saute onion and turkey until turkey almost cooked through, but still slightly pink, about 5 minutes.
In slow cooker, add turkey-onion mixture and remaining ingredients except cilantro, green onions, lime and yogurt. Stir until combined. Cook on low for 6 hours or on high for 4 hours, stirring occasionally.
Divide chili among six serving bowls. Garnish with cilantro, green onions, lime wedges and yogurt, optional.

Recipe Yield: Makes 6 servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 256
Fat: 9 grams
Saturated Fat: 2 grams
Fiber: 8 grams
Sodium: 75 milligrams
Protein: 19 grams
Carbohydrates: 29 grams
https://diabeticgourmet.com/diabetic-recipes/tomatillo-turkey-chili

Advertisements

Turkey Tenderloin with Grilled Corn-Mango Salsa

April 17, 2018 at 5:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
Tags: , , , , , , , , ,

I came across a recipe off the Jennie – O Turkey website (https://www.jennieo.com/) for a Turkey Tenderloin with Grilled Corn-Mango Salsa. Featuring Mango, Bell Peppers, Jalapenos, and JENNIE-O® Turkey Breast Tenderloin as some of the needed ingredients. It’s only 200 calories and 14 net carbs per serving! Again you can find this recipe along with all the other delicious and healthy recipes at the Jennie – O Turkey website. So Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/

Turkey Tenderloin with Grilled Corn-Mango Salsa
Sometimes the right salsa can make all the difference in the world. This grilled corn mango salsa puts a colorful, tropical spin on our seasoned turkey tenderloin. The juxtaposition will leave your guests with jaws dropped – in a good way!

INGREDIENTS
2 cups grilled corn kernels
1 mango, chopped
½ cup diced red bell pepper
1 jalapeño, seeded and diced
¼ cup thinly sliced red onion
2 tablespoons chopped fresh cilantro leaves
2 tablespoons fresh lime juice
1 tablespoon olive oil
¼ teaspoon kosher salt
1 (24-ounce) package JENNIE-O® Turkey Breast Tenderloin
1 teaspoon seasoned pepper
fresh cilantro leaves

DIRECTIONS
1) In medium bowl, combine corn, mango, red bell pepper, jalapeño, onion, cilantro, lime juice, olive oil and salt. Set aside.
2) Sprinkle turkey tenderloin with seasoned pepper. Cook turkey tenderloin as specified on package. Always cook to well-done, 165°F as measured by a meat thermometer. Let stand 10 minutes. Slice and top with corn mixture.
3) Garnish with cilantro leaves, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 200
Protein2 2g
Carbohydrates 17g
Fiber 3g
Sugars 6g
Fat 4g
Cholesterol 50mg
Sodium 570mg
Saturated Fat 1g
https://www.jennieo.com/recipes/1152-turkey-tenderloin-with-grilled-corn-mango-salsa

Diabetic Dish of the Week – ITALIAN PORK PITA POCKETS

April 3, 2018 at 5:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
Tags: , , , , , , , , , , ,

This week’s Diabetic Dish of the Week – ITALIAN PORK PITA POCKETS. Boneless Pork Chops, Bell Peppers, Mushrooms, and Red Onion are just some of the ingredients to make this week’s Dish. It’s 188 calories and 21 carbs per serving. The recipe comes from one of my favorite recipe sites, the Diabetic Gourmet Magazine website. The Diabetic Gourmet site has a huge selection of Diabetic Friendly Recipes along with Diabetic News and Diabetic Management. Be sure to check it out today. Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

ITALIAN PORK PITA POCKETS

Ingredients

8 boneless pork chops, thin, about 2 ounces each
2 green bell peppers, each cut into 8 lengthwise strips
2 portabello mushrooms, cut into 8 slices
1 large red onion, cut into 8 wedges, separagted
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1/2 teaspoon Italian seasoning
2 teaspoons red pepper flakes, crushed
1 teaspoon fennel seed
8 pita pocket bread halves
4 slices mozzarella cheese, (2 ounce each), low-fat, part skim, cut in half

Directions

1 – Heat oven to broil.
2 – Coat a large baking pan with cooking spray.
3 – Arrange pork chops and vegetables in a single layer on baking pan.
4 – In a small bowl, combine vinegar, oil, Italian seasoning, red pepper flakes and fennel seed. Brush mixture on both sides of pork.
5 – Broil 5 to 6 inches from heat for about 6 to 10 minutes, or until pork has internal temperature on a thermometer reads 160 degrees F and vegetables are crisp-tender.
6 – Remove from oven; divide pork and vegetables among pita pocket breads. Add 1 slice of cheese to each sandwich.
NOTES:
What better way to eat your vegetables than from an Italian-inspired pita sandwich? Use different colored bell peppers for a festive look.

Recipe Yield: Yield: Makes 8 sandwiches (4 servings)

NUTRITIONAL INFORMATION PER SERVING:
Calories: 188
Fat: 6 grams
Saturated Fat: 2 grams
Sodium: 280 milligrams
Cholesterol: 75 milligrams
Protein: 21 grams
Carbohydrates: 21 grams
https://diabeticgourmet.com/diabetic-recipes/italian-pork-pita-pockets

Mango Turkey Taco Salad

March 23, 2018 at 5:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
Tags: , , , , , , , , ,

I’m passing along another Jennie – O Turkey Salad Recipe, Mango Turkey Taco Salad. You’ll be using JENNIE-O® Lean Taco Seasoned Ground Turkey. Bring a twist to your next Taco Salad with this wee’s recipe. You can find the recipe along with all the other delicious and healthy recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/

Mango Turkey Taco Salad
Here’s taco salad recipe has you making your own edible bowls! Plus, fresh salsa featuring mango, cilantro and lime. Ready in under 30 minutes, this is Mexican done right!

INGREDIENTS
4 (8-inch) whole wheat tortillas
1 (16-ounce) package JENNIE-O® Lean Taco Seasoned Ground Turkey
1 cup chopped fresh mango
¾ cup chopped red bell peppers
3 tablespoons finely chopped green onions
3 tablespoons finely chopped fresh cilantro
1 teaspoon lime juice
2 cups fresh spinach leaves

DIRECTIONS
1) Heat oven to 425°F. Invert 4 10-ounce custard cups onto 15 x 10 x 1-inch baking pan. Mist outside of cups and one side of each tortilla with olive oil cooking spray. Place tortillas, oiled side up, over cups. Bake 4 to 6 minutes or until lightly browned.
2) Cook turkey as specified on the package. Always to well-done, 165°F as measured by a meat thermometer. Set aside.
3) To make salsa in medium bowl, combine mango, red bell pepper, green onion, cilantro and lime juice. Place taco shells on serving plates. Divide spinach leaves evenly into shells. Top with turkey and salsa.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 350
Protein 24g
Carbohydrates 34g
Fiber 4g
Sugars 10g
Fat 12g
Cholesterol 80mg
Sodium 850mg
Saturated Fat 3g
https://www.jennieo.com/recipes/410-mango-turkey-taco-salad

Turkey Sausage and Sassy Scrambled Eggs

March 2, 2018 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
Tags: , , , , , , , , , ,

Here’s another delicious and healthy way to start you day off, Turkey Sausage and Sassy Scrambled Eggs. This would make a great Brunch idea also. You’ll be using JENNIE-O® Lean Turkey Breakfast Sausage Links, I love these! Then for those Sassy Eggs you’ll need Egg Substitute, Green Onions, Bell Peppers, Hot Pepper Sauce, and Cheddar Cheese. 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! https://www.jennieo.com/

Turkey Sausage and Sassy Scrambled Eggs
Spice up your breakfast or brunch with this carb-conscious Mexican recipe. Fluffy scrambled eggs mixed with fresh green onion and bell peppers pairs perfectly with savory lean turkey sausage.

INGREDIENTS
1 (12-ounce) package JENNIE-O® Lean Turkey Breakfast Sausage Links
2 tablespoons butter
2½ cups egg substitute or 10 eggs
½ cup diced red bell pepper
½ cup diced green onions
¾ teaspoon hot pepper sauce
½ cup shredded Cheddar cheese

DIRECTIONS
1) Cook turkey sausage links as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) Meanwhile, in large skillet over medium-high heat melt butter. In medium bowl, beat together eggs, bell pepper, green onions and hot pepper sauce. Pour into skillet. Cook 3 minutes or until eggs are set; stirring occasionally.
3) Sprinkle with cheese and stir to combine. Serve with sausages.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 200
Protein 17g
Carbohydrates 2g
Fiber 1g
Sugars 1g
Fat 14g
Cholesterol 75mg
Sodium 590mg
Saturated Fat 7g
https://www.jennieo.com/recipes/136-turkey-sausage-and-sassy-scrambled-eggs

Jennie – O Turkey Recipe of the Week – Grilled Turkey Tenderloin and Veggies

January 26, 2018 at 5:58 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
Tags: , , , , , , , ,

This week’s Jennie – O Turkey Recipe of the Week is – Grilled Turkey Tenderloin and Veggies. You’ll be using JENNIE-O® Savory Roast Turkey Breast Tenderloin along with Zucchini, Bell Peppers, and Seasoning to make the dish. You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/

 

Grilled Turkey Tenderloin and Veggies
This is a Gluten Free Recipe

INGREDIENTS
1 tablespoon olive oil
¼ teaspoon freshly ground pepper
1 cup zucchini, cut ¼-inch thick slices
½ cup strips red bell pepper
½ cup strips yellow bell pepper
1 (24-ounce) package JENNIE-O® Savory Roast Turkey Breast Tenderloin
2 tablespoons chopped fresh cilantro
6 lemon wedges, if desired

DIRECTIONS
1) In bowl combine oil and pepper; add zucchini and bell peppers. Toss to coat. Grill zucchini and bell peppers 5 minutes or until tender.
2) Grill tenderloin as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Cut tenderloin into 6 pieces.
3) Serve tenderloin with vegetables sprinkled with cilantro and lemon wedges, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories 130
Protein 21g
Carbohydrates 6g
Fiber 1g
Sugars 3g
Fat 3.5g
Cholesterol 50mg
Sodium 390mg
Saturated Fat 1g
https://www.jennieo.com/recipes/692-grilled-turkey-tenderloin-and-veggies

Cracked Pepper Philly Melt

January 19, 2018 at 6:23 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
Tags: , , , , , , , , ,

I’m passing along another Healthy and Delicious Sandwich Recipe from the Jennie – O Turkey website, Cracked Pepper Philly Melt. And this one uses thin sliced JENNIE-O® DELI FAVORITES® Oven Roast Turkey Breast along with Onions, Bell Peppers, Pepperoncini Peppers, Swiss Cheese, Mayo, and served on Hoagie Buns. You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/

 

Cracked Pepper Philly Melt
Layers of melted Swiss cheese, thinly sliced deli turkey, bell peppers, sautéed onion and pepperoncini make up this flavorful melt. Ready in under 15 minutes, this recipe makes for an easy weeknight dinner. And this one uses thin sliced JENNIE-O® DELI FAVORITES® Oven Roast Turkey Breast

INGREDIENTS
1 tablespoon vegetable oil
1 cup sliced yellow onion
½ cup thinly sliced green bell peppers
½ cup thinly sliced red bell peppers
¼ cup pepperoncini peppers, drained and sliced
8 ounces JENNIE-O® DELI FAVORITES® Oven Roast Turkey Breast, from the service deli
¼ cup mayonnaise
4 hoagie buns, split and grilled
4 slices Swiss cheese, halved

DIRECTIONS
1) In skillet over medium-high, heat oil. Add onion and cook 5 minutes or until softened. Add peppers; cook until tender. Remove from heat and reserve.
2) Heat turkey in microwave 10 to 15 seconds or until hot. Spread mayonnaise on hoagie bottoms. Top with turkey, pepper mixture and cheese. Replace bun top.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 320
Protein 24g
Carbohydrates 29g
Fiber 4g
Sugars 6g
Fat 14g
Cholesterol 45mg
Sodium 980mg
Saturated Fat 5g
https://www.jennieo.com/recipes/175-cracked-pepper-philly-melt

Wild Idea Buffalo Recipe of the Week – BUFFALO PICADILLO

January 17, 2018 at 6:27 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: , , , , , , , ,

This week’s Wild Idea Buffalo Recipe of the Week is – BUFFALO PICADILLO. Add a little Cuban flare to your Buffalo with this week’s recipe! It’s made using Wild Idea Ground Buffalo. And it’s loaded with Spices and served with Butternut Squash Spirals. You can find this recipe along with all the delicious and healthy recipes at the Wild Idea Buufalo website. Also at the site you’ll be able to order all the Wild Idea Products! Enjoy and Eat Healthy in 2018! https://wildideabuffalo.com/

 

BUFFALO PICADILLO
This recipe makes eating well super easy. A favorite Cuban and Spanish “comfort food” dish, that has many variations. I tried a couple, with a hybrid of the two in mind, which is exactly where I landed. Traditionally served with rice, but served on butternut squash spirals it is phenomenal! Adjust spices to your liking – but you are going to love this dish!

Ingredients: (serves 6)

1 – pound Wild Idea Ground Buffalo
2 – tablespoons olive oil
1 – onion, chopped
1 – tablespoon ground cumin1 – teaspoon oregano
½ – teaspoon cardamom
¼ – teaspoon paprika
¼ – teaspoon cayenne pepper
½ – teaspoon allspice
½ – teaspoon cinnamon
1 – teaspoon salt
1 – teaspoon pepper
1 – green bell pepper, chopped
5 – garlic cloves, chopped
1 – cup of white wine
2 – cups crushed tomatoes
2 – bay leaves
1 – cup of stuffed Spanish olives, cut in half
1 – cup of raisins
chopped cilantro
butternut squash spirals

Preparation:

1 – In a sauté pan over medium high heat, heat 1 tablespoon of the olive oil. Add the onions and all of the dried spices. Stir to incorporate and sauté for about 5 minutes.
2 – Add the remaining tablespoon of olive oil and crumble in the ground buffalo. Using a spoon, break up the meat a bit more as it cooks. Cook for 5 minutes before adding the peppers (reserving ¼ of the chopped peppers to add later) and the garlic and stir to incorporate. Cook for an additional 5 minutes, or until meat is nicely browned.
3 – Add the wine, crushed tomatoes and bay leaves and stir to incorporate. Bring to full heat.
4 – Add the olives and the raisins, and stir to incorporate. Reduce heat to low, cover and simmer for 15 minutes.
5 – Remove cover and add remaining chopped bell peppers. Stir to incorporate and cook for 5 minutes.
6 – Serve over sautéed butternut squash spirals and garnish with chopped cilantro.
Note: I reserve some of the peppers, adding them toward the end, for texture and color, but it isn’t necessary.

https://wildideabuffalo.com/blogs/recipes/buffalo-picadillo

 

Wild Idea Buffalo – 5 LB. PREMIUM GROUND BUFFALO
Our 95% lean ground buffalo comes from steaks, chuck and round. An exceptional healthy, versatile and staple for an improved American diet. Grill-ready, or use in sauces, chili, soups, tacos or other ground meat dishes. This fantastic-tasting value pack will see you through weekday dinners and grill get-togethers.

https://wildideabuffalo.com/collections/premium-ground-bison-burgers/products/5-lb-ground-buffalo

Jennie – O Turkey Recipe of the Week – Turkey Taco Salad

January 12, 2018 at 6:26 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
Tags: , , , , , , , , , , ,

This week’s Jennie – O Turkey Recipe of the Week is – Turkey Taco Salad. This week’s recipe uses JENNIE-O® Lean Ground Turkey along with toppings of Salsa, Kidney Beans, Tomatoes, Bell Peppers, and Cheese. It’s a Gluten Free and Low Carb dish. You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/

Turkey Taco Salad
This is a Gluten Free Recipe

Looking for a lean twist on a classic Mexican salad? With this quick, simple recipe you can say yes to amazing taco flavors while also saying no to gluten. It’s low in carbs, too!

INGREDIENTS
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
½ cup CHI-CHI’S® salsa
2 tablespoons red wine vinegar
1 tablespoon chili powder
1 (15-ounce) can kidney beans or garbanzo beans, rinsed and drained
4 cups shredded lettuce, divided
2 tomatoes, chopped
½ cup chopped bell pepper
6 tablespoons shredded Cheddar cheese
sour cream, if desired
1 avocado, sliced, if desired

DIRECTIONS
1) Cook turkey as specified on the package. Always cook to well-done, 165ºF as measured by a meat thermometer. Stir in salsa, vinegar, chili powder and beans; cook until hot.
2) On 5 plates, layer lettuce, turkey mixture, tomatoes, bell pepper and cheese.
3) Serve with sour cream and avocado, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 270
Protein 25g
Carbohydrates 17g
Fiber 6g
Sugars 3g
Fat 10g
Cholesterol 75mg
Sodium 410mg
Saturated Fat 4g

https://www.jennieo.com/recipes/52-turkey-taco-salad

Kitchen Hint of the Day! SUNDAY

November 5, 2017 at 6:28 AM | Posted in Kitchen Hints | Leave a comment
Tags: , , , , , , , ,

Bell Peppers…….

The highest amount of Vitamin C in a bell pepper is concentrated in the red variety. Red bell peppers contain several phytochemicals and carotenoids, particularly beta-carotene, which lavish you with antioxidant and anti-inflammatory benefits. The capsaicin in bell peppers has multiple health benefits.

If you’re only using half of a bell pepper for a recipe, make the other half last longer with a simple trick. When you’re slicing the pepper, make sure to leave the seeds and membrane intact on one side. Then store this side in a sealed plastic bag or container in the fridge. Leaving the seeds intact will make the pepper last longer.

Next Page »

Blog at WordPress.com.
Entries and comments feeds.

My Inner MishMash

What plays in my brain.

Jennifer Guerrero

the not so starving artist

@EATCLEANICKI

bake . eat . enjoy

Brave Discovery

A milestone at a time...

Magicul Condiment

spices, food, health, history,

theskinnyandpetitecook

It's Fifilicious

Marys Sweet Addiction

A day in the life of a wife and mother

CRAZYSEXYSAVOR

Sexy Culinary Creations

Blonde Girl Food

Everything is better with Sprinkles

joypassiondesire

From no self-esteem to total self-empowerment

The Cooking Diaries

simple recipes | big flavors

Santé Bon Viveur

[Sonn-Tay Bonn Vee-Ver] Healthy Good Living: a blog about food, travel and nutrition science.

Dining with Donald

Donald on dining in and out

Truth in Palmyra

By Wally Fry

Northern Girl Kitchen

A Place Where Variety Meets The Kitchen...

Railroad Wife

...in Texas

The Pathless Woods

Pursuing life, untamed