Jennie – O Turkey Recipe of the Week – Turkey Tex-Mex Meal Bowls

September 7, 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 – Turkey Tex-Mex Meal Bowls. Shell less Tacos made using JENNIE-O® Taco Seasoned Ground Turkey along with Brown Rice, Black Beans, Corn, Bell Peppers, Red Onion, Cherry Tomatoes, and Cilantro. Just another Delicious Recipe from the Jennie – O website so check it out today! Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/

Turkey Tex-Mex Meal Bowls
Bring tacos out of their shell with these Turkey Tex-Mex Bowls! They’re a fast, wholesome meal the whole family can actually agree on.

INGREDIENTS
1 tablespoon olive oil
1 (16-ounce) package JENNIE-O® Taco Seasoned Ground Turkey
2 cups cooked brown rice
1 (15-ounce) can black beans, rinsed and drained
1 cup cooked or frozen corn
2 bell peppers, cut into strips
¼ red onion, thinly sliced
1 cup cherry tomatoes, halved
½ cup chopped fresh cilantro
lime wedges and avocado slices, if desired

DIRECTIONS
1) In large skillet, heat olive oil over medium heat. Cook taco seasoned turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) Divide turkey, rice, beans, corn, bell pepper, onion, tomatoes and cilantro into 4 sealable containers. Refrigerate until ready to use. Garnish with lime wedges and avocado, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 370
Protein 35g
Carbohydrates 51g
Fiber 10g
Sugars 6g
Fat 7g
Cholesterol 55mg
Sodium 610mg
Saturated Fat 1.5g
https://www.jennieo.com/recipes/1183-turkey-tex-mex-meal-bowls

 

Lean Taco Seasoned Ground Turkey
Save yourself some prep time with JENNIE-O® Taco Seasoned Lean Ground Turkey. It comes conveniently pre-seasoned right out of the package with special taco seasoning. Although it’s great for turkey tacos, it’s also amazing in all your favorite dishes that could use a good, nutritious kick!

* ALL NATURAL
* NO ARTIFICIAL INGREDIENTS
* MINIMALLY PROCESSED
* GLUTEN FREE
* LEAN
* NET WT 16 OZ (1 LB)
* PRESEASONED

COOKING INSTRUCTIONS
CONSUMER STOVETOP SKILLET:
Spray skillet with nonstick cooking spray. Preheat skillet over medium-high heat. 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.

INGREDIENTS
Ingredients: Turkey, Seasoning (Paprika, Spices, Canola Oil, Citric Acid, Natural Flavor), Salt, Rosemary Extract.
https://www.jennieo.com/products/9-lean-taco-seasoned-ground-turkey

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Soup Special of the Day…..Southwest Chicken Soup

August 19, 2018 at 5:03 AM | Posted in CooksRecipes, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is – Southwest Chicken Soup. Chicken and Black Beans along with all the other ingredients are the makings of this week’s recipe. The recipe is from one of my favorite recipe sites, the CooksRecipes website. The Cooks site has a huge selection of Recipes to please all tastes, diets, and cuisines. So check it out today! Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Southwest Chicken Soup
A hearty and satisfying chili-spiced chicken and black bean soup.

Recipe Ingredients:
2 tablespoons olive oil
2 boneless, skinless chicken breast halves, cut into chunks
1/4 cup finely diced onion
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon chili powder
1/8 teaspoon cayenne pepper
1 (15-ounce) can black beans, rinsed and drained
1 (14.5-ounce) can chicken broth
1 (14.5-ounce) can Mexican-style stewed tomatoes
3 (6-inch) corn tortillas, stacked, halved, cut into 1/2-inch strips
2 tablespoons chopped fresh cilantro
6 tablespoons plain low-fat yogurt

Cooking Directions:
1 – Preheat oven to 450°F (230°C).
2 – In heavy Dutch oven, heat oil over medium heat. Add chicken and cook 3 to 4 minutes, stirring frequently, until opaque.
3 – Stir in onion, garlic, cumin, salt, chili powder, and cayenne. Cook 1 to 2 minutes, stirring frequently, until garlic and spices are fragrant.
4 – Stir in undrained corn, black beans, broth, and stewed tomatoes. Increase heat to high and bring to a boil. Reduce heat, cover and simmer 15 minutes.
5 – Meanwhile, spread tortilla strips in a single layer on a baking sheet. Bake 5 minutes, stirring once, until crisp and lightly browned. Stir cilantro into soup, and ladle soup into bowls.
6 – Top servings with tortilla strips and a tablespoon of yogurt.
Makes 6 servings.
https://www.cooksrecipes.com/soup/southwest_chicken_soup_recipe.html

Vegetarian Recipes You Need to Make All Summer Long

August 1, 2018 at 5:02 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Vegetarian Recipes You Need to Make All Summer Long. Delicious Vegetarian Recipes like; No-Cook Black Bean Salad, Sweet Corn Polenta with Bell Pepper and Tomato Salad, and Veggie Sandwich, Find these recipes and much more all at the EatingWell website. Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

 

Vegetarian Recipes You Need to Make All Summer Long
Caprese-stuffed portobellos or eggplant gyros, anyone? These are EatingWell’s favorite updated vegetarian classics that take advantage of summer’s best produce.

No-Cook Black Bean Salad
A classic black bean salad is a must for picnics and potlucks. This vegan version gets its creaminess from blended avocado. Any mix of salad greens will work well, but try arugula if you want to give this hearty salad a peppery kick………..

Sweet Corn Polenta with Bell Pepper and Tomato Salad
Serve this simple vegetarian side dish warm or room temperature alongside grilled meats and a stacked summer salad. A flash under the broiler leaves these slices of corn-studded polenta golden on the outside and soft on the inside; an herby, smoky tomato-pepper salad acts like a salsa to be spooned over the top………..

Veggie Sandwich
There’s no chance of getting the afternoon munchies when you fuel up with this vegan veggie sandwich filled with fiber and healthy fats, plus fruit on the side. It’ll keep you energized until dinner. Feel free to swap in your other favorite sandwich vegetables, sprouts or greens……..

* Click the link below to get all the Vegetarian Recipes You Need to Make All Summer Long
http://www.eatingwell.com/recipes/23064/lifestyle-diets/vegetarian/summer-vegetarian-recipes/slideshow/vegetarian-recipes-you-need-to-make-all-summer-long/

“Meatless Monday” Recipe of the Week – Easy Black Bean Lasagna

July 30, 2018 at 5:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is an Easy Black Bean Lasagna. Meatless never sounded so good with this week’s recipe of Easy Black Bean Lasagna! I love Black Beans and what a great use of them with this recipe. You can find many versions and variations of this dish on many sites. I went with one at the CooksRecipes website. The Cooks site has a huge selection of recipes to please all tastes, diets, and cuisines so check it out today. So Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Easy Black Bean Lasagna
Serve this easy and wholesome Southwestern black bean lasagna with a green salad and fresh pineapple spears.

Recipe Ingredients:
1 (15-ounce) can black beans, rinsed and drained
1 (28-ounce) can crushed tomatoes, undrained
1 (15-ounce) can fat-free refried beans
3/4 cup onion, chopped
1/2 cup green bell pepper, chopped
3/4 cup chunky-style salsa
1 teaspoon chili powder
1/2 teaspoon ground cumin
8 ounces cottage cheese
1/8 teaspoon garlic powder (or 1 teaspoon fresh garlic)
2 large eggs
Salt and pepper to taste
10 lasagna noodles, uncooked
1 1/2 cups each Wisconsin Cheddar and Mozzarella cheese, shredded

Cooking Directions:
1 – Preheat oven to 350°F (175°C). Spray a 9 x 13-inch baking dish with cooking spray.
2 – In a large bowl, combine black beans, tomatoes, refried beans, onion, green pepper, salsa, chili powder and cumin. Mix well.
3 – In a small bowl, combine cottage cheese, garlic powder, eggs and salt and pepper. Spread 1 cup of the tomato mixture in bottom of baking dish.
4 – Top with half of the noodles, overlapping slightly. Top with half of remaining tomato mixture. Spoon cottage cheese mixture over the top, and top with half of the cheese, then the remaining noodles, tomato mixture and cheese. Cover with spray-coated foil (can be refrigerated up to one day).
5 – Bake in a preheated oven at 350°F (175°C) for 45 minutes, uncover and let stand 15 minutes before serving. (If refrigerated beforehand, add 15 minutes to baking time.)

Makes 8 servings.
https://www.cooksrecipes.com/mless/easy_black_bean_lasagna_recipe.html

Kitchen Hint of the Day!

May 24, 2018 at 5:00 AM | Posted in Kitchen Hints | Leave a comment
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X-tra protein in the tacos………..

When making Tacos I sometimes add a can of rinsed black beans to the Ground Turkey and Taco mix as it’s cooking. The black beans gives it that extra protein and added flavor. Just be sure to drain and rinse the black beans to reduce the sodium content. Enjoy those Tacos!!

“Meatless Monday” Recipe of the Week – Black and White Bean Salad

May 21, 2018 at 5:01 AM | Posted in Uncategorized | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week – Black and White Bean Salad. Made using great northern white and black beans, red onions, red pepper, spices, and Equal® Spoonful™. No Meat needed for this delicious side dish! It’s from the CooksRecipes website which has a huge selection of recipes to please all tastes! Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Black and White Bean Salad

This striking side dish with great northern white and black beans is not only delicious, it’s nutritious.

Recipe Ingredients:
2 cups finely chopped red onions
2 tablespoons olive or vegetable oil
1/3 cup red wine vinegar
1/4 cup chopped red pepper
2 tablespoons minced parsley
2 cloves garlic, minced
2 tablespoons Equal® Spoonful™
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 (15-ounce) can great northern beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
Red pepper rings

Cooking Directions:
1 – Sauté onions in oil until crisp-tender in medium skillet; remove from heat and cool until warm.
2 – Stir vinegar, red pepper, parsley, garlic, Equal® Spoonful™ , salt and pepper into onions.
3 – Pour onion mixture over combined beans in bowl; mix well. Garnish with pepper rings.
Makes 8 servings.

Nutritional Information Per Serving: Serving Size: 1/8 recipe: Calories: 130, Saturated Fat: <1 g, Protein: 6 g, Cholesterol: 0 mg, Carbohydrates: 19 g, Fiber: 5 g, Total Fat: 4 g, Sodium: 70 mg.

https://www.cooksrecipes.com/diabetic/white-and-black-bean-salad-diabetic-recipe.html

Diabetic Dish of the Week – Jamaican Curried Rice TUESDAY

March 20, 2018 at 5:02 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is a Jamaican Curried Rice. Add flavor to your next Meal with this week’s recipe – Jamaican Curried Rice. Using rice with black beans, red bell pepper, onions and pineapple. Lime juice and curry. This should go good with any dish but especially your Seafood Dishes! You can find this recipe at the CooksRecipes website which has a huge selection recipes to please all tastes! So Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Jamaican Curried Rice
This zesty flavored rice dish combines cooked rice with black beans, red bell pepper, onions and pineapple. Lime juice and curry get your attention and add that great island taste.

Recipe Ingredients:
2 teaspoons olive oil
1 cup diced red bell pepper
1/2 cup sliced green onions
2 tablespoons curry powder
3 cups hot cooked rice
1/4 cup Equal® Spoonful*
2 tablespoons lime juice
1/2 teaspoon salt
1 (20-ounce) can pineapple chunks, drained
1 (15-ounce) can black beans, rinsed and drained
1/2 cup salted cashews

Cooking Directions:
1 – Heat oil in medium skillet. Cook and stir bell pepper and onions 2 to 3 minutes. Add curry powder; stir 30 seconds.
2 – Combine cooked rice, Equal®, lime juice and salt in medium-size bowl. Stir in cooked vegetable mixture, pineapple and black beans. Rice may be served warm or at room temperature. Sprinkle with cashews just before serving.
Makes 8 servings.

*May substitute 6 packets Equal sweetener

Nutritional Information Per Serving (1/8 of recipe): calories 196, protein 6 g, carbohydrate 31 g, fat 3 g, cholesterol 0 mg, sodium 474 mg.
https://www.cooksrecipes.com/diabetic/jamaican_curried_rice_recipe.html

Healthy Black Bean Chili Recipes

January 24, 2018 at 6:34 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its – Healthy Black Bean Chili Recipes. Delicious and Healthy Black Bean Chili Recipes like; Sweet Potato and Black Bean Chili, Buffalo and Black Bean Chili, and Tex-Mex Chili Nachos. Find these delicious recipes and more all the EatingWell website. Don’t forget to subscribe to the Eating Well Magazine. Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Healthy Black Bean Chili Recipes
Find healthy, delicious black bean chili recipes, from the food and nutrition experts at EatingWell.

Sweet Potato and Black Bean Chili
Make a double batch of this quick vegetarian chili, full of black beans and sweet potatoes, and eat it for lunch the next day or freeze the extras for another night. We love the smoky heat from the ground chipotle, but omit it if you prefer a mild chili. Serve with tortilla chips or cornbread and coleslaw…….

Buffalo and Black Bean Chili
In this healthy buffalo and black bean chili recipe, the buffalo is cooked with sweet red bell peppers and spiced with two types of chili powder, cocoa powder and espresso powder, making this chili mouthwatering and memorable. Ground buffalo, also known as ground bison, is a healthy alternative to ground beef because it’s naturally lower in fat and has a rich, delectable flavor. After all the ingredients are added to the pot, we like to slowly simmer our chili for close to an hour to develop the best flavor, but if you’re in a hurry, reduce the liquid by half and simmer for 20 to 25 minutes.

Tex-Mex Chili Nachos
This healthy nacho recipe is a great way to use leftover chili. Serve these nachos as a game-day appetizer or for a hearty lunch. To make these nachos super-fast, skip layering each chip with the toppings and just pile everything onto a platter…….

* Click the link below to get all the Healthy Black Bean Chili Recipes
http://www.eatingwell.com/recipes/18952/main-dishes/chili/black-bean/

20 Healthy Meals You Can Make in 20 Minutes

October 3, 2017 at 5:03 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its – 20 Healthy Meals You Can Make in 20 Minutes. In a hurry but still want a delicious and healthy meal, try these recipes from EatingWell! Recipes like; Classic Sesame Noodles with Chicken, Black Bean-Smothered Sweet Potatoes, and Moo Shu Vegetables. Find these and all the others at the EatingWell website. Plus don’t forget to subscribe to the EatingWell Magazine, every issue is packed with healthy and delicious recipes. Enjoy and Eat Healthy! http://www.eatingwell.com/

 

20 Healthy Meals You Can Make in 20 Minutes
Think you don’t have enough time to make a healthy dinner? These easy recipes are ready in 20 minutes—less time than it takes to order and drive to get takeout. So send those excuses right out the door and get cooking with one of these 20-minute dinner recipes.

 

Classic Sesame Noodles with Chicken
Classic sesame noodles become a healthy meal with lean chicken and tons of veggies in this quick recipe for Asian noodles. Be sure to rinse the spaghetti until it’s cold, then give it a good shake in the colander until it’s well drained. Are you a spiralizing pro? Swap 5 cups of raw zucchini, carrot or other veggie “noodles” for the cooked pasta…….

 

Black Bean-Smothered Sweet Potatoes
For a quick and satisfying last-minute supper, it’s hard to beat a sweet potato zapped in the microwave. The fragrant filling of beans and tomato adds protein, making it a nutritionally complete entree. Be sure to eat the potato skin; it’s full of fiber…….

 

Moo Shu Vegetables
This vegetarian version of the classic Chinese stir-fry, Moo Shu, uses already-shredded vegetables to cut down on the prep time. Serve with warm whole-wheat tortillas, Asian hot sauce and extra hoisin if desired…….

 

* Click the link below to get all the – 20 Healthy Meals You Can Make in 20 Minutes
http://www.eatingwell.com/search/results/?wt=20%20healthy%20meals%20you%20can%20make%20in%2020%20minutes&sort=re

Soup Special of the Day……..Black Bean and Chorizo Soup

September 10, 2017 at 6:06 AM | Posted in Diabetic Gourmet Magazine, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is – Black Bean and Chorizo Soup. You take Black Beans, add Chorizo, plus all the other ingredients and you have this week’s Soup Special! It’s a recipe from the Diabetic Gourmet Magazine website, which is loaded with Diabetic Friendly Recipes, tips, and Diabetic news. Just an excellent site. Plus don’t forget to subscribe to the Diabetic Gourmet Magazine. Each issue is packed with delicious and healthy recipes. Enjoy and Eat Healthy! https://diabeticgourmet.com/

 

Black Bean and Chorizo Soup
This hearty Black bean soup will warm you up on a cold day.

Yield: 10 servings.
1/2 cup per serving.
View online:Southwestern Bean Soup

Ingredients

1 Tbsp canola oil
1/2 onion, cubed
1 clove garlic, minced
1 tomato, deseeded and chopped
1 ancho chile, seeded, soaked in hot water
1 pasilla pepper, seeded, soaked in hot water
1 (19 oz) can black beans
1 bouquet garni (1 Tbsp each dried cilantro, oregano, marjoram wrapped in cheesecloth)*
1 lime, halved
4 cup chicken broth
2 Tbsp mezcal or tequila
Salt to taste
6 Tbsp chorizo, fried and crumbled
6 Tbsp low-fat buttermilk

*Bouquet garni is a bundle of herbs used to prepare soup, stock and various stews. The bouquet is boiled with other ingredients, but removed prior to consumption. To make the bouquet, use 1 Tbsp each of dried cilantro, oregano and marjoram and place in cheesecloth to form a bundle.
Directions

In deep pan or pot, heat canola oil at high heat and add onion. Saute until brown and add garlic. Reduce heat to medium. Stir in tomatoes and peppers. Cook 15 minutes, stirring constantly to avoid burning.
Combine black beans, bouquet garni, limes and broth with mixture. Cook 5 minutes. Add mezcal or tequila, salt and discard lime halves and herbs. Cook 10 minutes. Blend and season to taste.
Garnish with buttermilk and chorizo.

Tip: If too thick, add more broth

Nutritional Information Per Serving:
Calories: 180
Protein: 10 g
Fat: 7 g
Sodium: 310 mg
Cholesterol: 10 mg
Saturated Fat: 2 g
Dietary Fiber: 6 g
Carbohydrates: 18 g
https://diabeticgourmet.com/articles/diabetic-meals-10-healthy-soup-and-chowder-recipes/

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