Sunday’s Chicken Dinner Recipe – SANTA FE CHICKEN

October 27, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is – SANTA FE CHICKEN. Chicken Breasts, Green Onions, Tomato Soup, Picante Sauce, Black Beans, Kernel Corn, and Spices make up this week’s dish. 308 calories and 21 net carbs per serving! The recipe is from one of my favorite recipe sites, the Diabetic Gourmet Magazine website. The Gourmet Magazine site has a huge selection of Diabetic Friendly Recipes so check it out today! Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

SANTA FE CHICKEN
Ingredients

2 teaspoons chili powder
1 teaspoon ground cumin
1 tablespoon vegetable oil
6 skinless, boneless chicken breast halves (about 1-3/4 pounds)
1 teaspoon minced garlic
4 green onions, minced (about 1/2 cup)
1 can (10 3/4 ounces) Campbell’s Healthy Request Condensed Healthy Request Tomato Soup
1/2 cup Pace Picante Sauce
1/2 cup water
1 can (about 15 ounces) black beans, rinsed and drained
1 cup whole kernel corn
2 tablespoons chopped fresh cilantro leaves

Directions

1 – Stir the chili powder and cumin in a small bowl. Season the chicken with the chili powder mixture.
2 – Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes or until browned on both sides. Add the garlic and onions and cook and stir for 1 minute.
3 – Stir in the soup, picante sauce and water and heat to a boil. Reduce the heat to medium-low. Add the beans and corn. Cover and cook for 15 minutes or until the chicken is cooked through. Sprinkle with the cilantro.

NOTES:
This Santa Fe Chicken is a flavorful one-skillet dish and it’s a snap to make. Serving size is 1 piece of chicken and 3/4 cup sauce.

Recipe Yield: Yield: 6 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 308
Fat: 7 grams
Saturated Fat: 1 grams
Fiber: 6 grams
Sodium: 486 milligrams
Cholesterol: 78 milligrams
Protein: 35 grams
Carbohydrates: 27 grams
https://diabeticgourmet.com/diabetic-recipe/santa-fe-chicken

Jennie – O Turkey Recipe of the Week – Hot Diggety Turkey Dogs

October 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 Turkey Recipe of the Week is – Hot Diggety Turkey Dogs. You’ll be using the JENNIE-O® Turkey Franks, Spices, Onion, Green Peppers, Tomatoes, Black Beans, Corn Kernels, Brown Sugar, Hot Dog Buns, and Shredded Cheddar Cheese. Only 230 calories and 21 net carbs per serving. You can find this recipe along with all the other delicious and healthy Jennie – O recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Hot Diggety Turkey Dogs
Sure, JENNIE-O® turkey dogs are amazing on their own — but when topped with black beans, corn and tomatoes, this weeknight dinner recipe will have you saying “Hot diggety!” Under 300 calories per serving.

INGREDIENTS
1½ teaspoons vegetable oil
2½ tablespoons diced onion
2½ tablespoons diced green peppers
¾ tablespoon chili powder
1 teaspoon ground cumin
¾ teaspoon garlic
½ cup crushed tomatoes
¾ cup water
1 cup cooked black beans
⅓ cup corn kernels
1 teaspoon light brown sugar
6 JENNIE-O® Turkey Franks
6 hot dog buns
6 teaspoons shredded Cheddar cheese

DIRECTIONS
1) Heat oil. Add onions and peppers and cook 10 minutes or until soft. Stir in chili powder, cumin and garlic.
2) Add tomatoes, water, beans, corn and brown sugar. Bring to boil. Reduce heat. Simmer 20 minutes. Put heated franks in hot dog buns and top with vegetable mixture. Sprinkle with cheese.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 230
Protein 13g
Carbohydrates 27g
Fiber 6g
Sugars 2g
Fat 9g
Cholesterol 30mg
Sodium 480mg
Saturated Fat 2.5g
https://www.jennieo.com/recipes/850-hot-diggety-turkey-dogs

Turkey Southwest Pasta w/ Baked Garlic Loaf Bread

October 12, 2019 at 6:43 PM | Posted in Hamburger Helper, Jennie-O, Jennie-O Turkey Products | Leave a comment
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Today’s Menu: Turkey Southwest Pasta w/ Baked Garlic Loaf Bread

 

 

To start my morning off I had a Jimmy Dean Simple Scramble Cup – Crumbled Turkey Sausage, Egg Whites, and Shredded Cheddar Cheese. Also had my morning cup of Bigelow Decaf Green Tea. Sunny and a high of 58 degrees. We had a cold front move in with a low of 36 degrees this morning! Did a little home maintenance today. Changed the furnace filters and did some repair work on the flooring trim. Went to Home Depot a little later and and bought 5 new floor vents and replaced the old vents with them. For Dinner tonight Something New, Hamburger Helper Southwest Pasta. Tonight its Turkey Southwest Pasta w/ Baked Garlic Loaf Bread.

 

 

I came across the Hamburger Helper Southwest Pasta while at Meijer the day before. It’s New from Hamburger Helper. The box contains the Pasta, Sauce Mix, Black Beans, Corn, and Spices. I’m substituting Ground Turkey for the Hamburger the directions call for. I’ll be adding 1 lb. Jennie – O Extra Lean Turkey Breast, Water, 2% Milk, Sargento Off the Block Mexican 4 Cheese Blend, and I’ll be adding a 1/2 can of Cooked Del Monte Whole Kernel Corn. You can always add your choice of extras to it like Beans, Green Chilies or Onions.

 

 

 

 

To prepare it; Brown the Turkey in a skillet over medium-high heat 6 to 7 minutes, breaking up and stirring; drain. Return cooked Turkey to skillet. Stir in 2 cups of Hot Water, Milk, Sauce Mix, Corn, and Pasta. Heat to boiling. Reduce the heat. Cover and simmer about 12 minutes, stirring occasionally, until pasta is tender. Remove from heat and get ready to eat! I sprinkled the Sharp Cheddar Cheese across the top when done.

 

 

 

 

Hamburger Helper has another winner! Fantastic Seasoning and plenty of Black Beans and Corn. The Turkey works perfect with it in place of the Ground Beef. Plus I saved calories, fat, and carbs by using the Jennie – O Extra Lean Turkey Breast! Another good one to have in the pantry! I also baked a loaf of La Baguetterie Roasted Garlic Oval Bread. For a Snack later a bottle of Diet Peach Snapple and a bag of Snyder’s 100 Calorie Pretzels.

 

 

 

 

 

 

 

Jennie – O Extra Lean Ground Turkey Breast

Our leanest ground turkey, all natural, 99 percent fat-free with no gluten.
Product Features:
99% fat-free
Gluten Free
All Natural

20-oz (1.25 lbs) or 40-oz package (2.5 lbs)

Cooking Instructions:
STOVE TOP METHOD:
* 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.

Nutritional Information
Serving Size 112 g Total Carbohydrates 0 g
Calories 120 Dietary Fiber 0 g
Calories From Fat 15 Sugars 0 g
Total Fat 1.5 g Protein 26 g
Saturated Fat .5 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 55 mg Iron 4%
Sodium 70 mg Calcium 0%
– See more at: http://www.jennieo.c

 

 

Hamburger Helper Southwest Pasta Mix
Pasta and Sauce Mix with Black Beans, Corn and Spices. Add Ground Beef.

Directions
YOU WILL NEED 1 LB LEAN GROUND BEEF 2 CUPS HOT WATER 1 CUP MILK 1. BROWN Brown beef in 10-inch skillet over medium-high heat 6 to 7 minutes, breaking up and stirring. Drain; return cooked beef to skillet. 2. STIR Stir in hot water, milk, Sauce Mix and Pasta. Heat to boiling. 3. SIMMER Reduce heat. Cover; simmer about 12 minutes, stirring occasionally, until pasta is tender. Refrigerate leftovers.

Nutrition Facts
Serving Size 0.33 cup
Servings Per Container 5
Amount Per Serving
Calories 110
% Daily Value
Total Fat 0g0%
Saturated Fat 0g0%
Trans Fat 0g
Cholesterol 0mg0%
Sodium 470mg20%
Total Carbohydrate 23g8%
Dietary Fiber 1g4%
Sugars 1g
Protein 3g

Jennie – O Turkey Recipe of the Week – Turkey Chorizo Mac and Cheese

September 20, 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 Turkey Chorizo Mac and Cheese. Made using JENNIE-O® Chorizo Seasoning Turkey Sausage along with Whole Grain Elbow Macaroni, Eggs, Milk, Seasonings, Bell Peppers, Black Beans, Corn, Cheddar Cheese, Monterey Jack Cheese, Butter, and Breadcrumbs. 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 2019! https://www.jennieo.com/

Turkey Chorizo Mac and Cheese
It’s time to turn up the heat on your homemade mac and cheese! Our Turkey Chorizo Mac and Cheese combines everything you love about baked mac and cheese recipes with the savory addition of black beans, bell peppers, and chorizo. Your family will love this easy, spicy take on classic comfort food.

INGREDIENTS
1½ cups whole grain elbow macaroni
1 large egg
¾ cup milk
½ teaspoon granulated garlic
½ teaspoon onion powder
1 (16-ounce) package JENNIE-O® Chorizo Seasoning Turkey Sausage
½ cup diced green bell pepper
½ cup diced red bell pepper
½ cup black beans, drained
½ cup corn
1½ cups shredded Cheddar cheese
1½ cups shredded Monterey Jack cheese
2 tablespoons butter
1½ cups breadcrumbs

DIRECTIONS
1) Heat oven to 350°F.
2) Cook macaroni as specified on the package; set aside.
3) Whisk egg. Add and combine milk, garlic and onion powder; set aside.
4) In 9 x 13-inch baking pan, evenly add chorizo, peppers, beans, corn and cheeses. Stir in macaroni. Pour in milk sauce and stir.
5) In skillet, over medium heat, melt butter. Stir in breadcrumbs. Top turkey mixture evenly with breadcrumbs. Bake 40 to 50 minutes or until golden color. Let set for 15 minutes before cutting.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 470
Protein 31g
Carbohydrates 44g
Fiber 3g
Sugars 4g
Fat 20g
Cholesterol 95mg
Sodium 760mg
Saturated Fat 9g
https://www.jennieo.com/recipes/1247-turkey-chorizo-mac-and-cheese

“Meatless Monday Recipe of the Week – Tex-Mex Stuffed Potatoes

September 2, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday Recipe of the Week is – Tex-Mex Stuffed Potatoes. Made using 1 Jar ORTEGA Salsa – Homestyle Recipe, Black Beans, 1 package Frozen Corn, Fresh Cilantro, Baking Potatoes, and Sour Cream and Cheese for topping (optional). The recipe is from the CooksRecipes website where you can find a huge selection of recipes tp please all tastes, diets, and cuisines. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Tex-Mex Stuffed Potatoes
Serve these flavorful stuffed potatoes as a side dish, or as a meatless meal along with warm flour tortillas and a tossed salad.

Recipe Ingredients:
1 (16-ounce) jar ORTEGA Salsa – Homestyle Recipe
1 (15-ounce) can black beans, drained
1 (10-ounce) package frozen corn, thawed
3 tablespoons chopped fresh cilantro
6 baking potatoes, baked and halved lengthwise

Cooking Directions:
1 – Preheat oven to 450°F (230°C).
2 – Combine salsa, beans, corn and cilantro. Scoop out pulp of the potatoes being careful not to break the skins; add to salsa mixture. Season with salt and ground black pepper; refill potato skins with potato mixture.
3 – Bake for 20 minutes; top with sour cream and cheese, if desired.
Makes 12 side dish or 6 main dish servings.
https://www.cooksrecipes.com/mless/tex-mex-stuffed_potatoes_recipe.html

It’s Chili, Chowder, or Stew Saturday – Chicken Enchilada Soup

August 31, 2019 at 6:02 AM | Posted in CooksRecipes, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Chicken Enchilada Soup. You’ll be using Chicken Breast, Black Beans, Cilantro, Mexican-Style Corn, Red Pepper, Fire-Roasted Diced Green Chiles, Ortega Taco Sauce, Shredded Cheddar Cheese, and Tortillia Chips. Start the Party! You can find this recipe at the CooksRecipes website along with all the other delicious and healthy recipe! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Chicken Enchilada Soup
This recipe combines chicken, black beans, cilantro, Mexican-style corn, red pepper and the mild, fire-roasted flavor of diced green chiles for a hearty soup. Topped with colorful red and blue tortilla chips and shredded cheese, this dish has a vibrant look and unique texture.

Recipe Ingredients:
2 tablespoons cornstarch
2 tablespoons water
1 (32-ounce) can chicken broth
2 cups chopped cooked chicken breast meat
1 (15-ounce) can black beans, drained and rinsed
1 (14.5-ounce) can diced tomatoes
1 (11-ounce) can Mexican-style corn
1 (8-ounce) bottle ORTEGA Taco Sauce – Mild
1 cup chopped red bell pepper
1 (4-ounce) can ORTEGA® Diced Green Chiles
2 tablespoons finely chopped fresh cilantro
Tortilla chips (red and blue), and/or shredded cheddar cheese for garnish

Cooking Directions:
1 – Combine cornstarch and water in small bowl.
2 – Stir together chicken broth, chicken, beans, tomatoes, corn, taco sauce, pepper, chiles and cornstarch mixture in large saucepan; bring to a boil, stirring occasionally. Add cilantro. Garnish as desired.
Makes 8 servings.
https://www.cooksrecipes.com/soup/chicken_enchilada_soup_recipe.html

It’s Chili, Chowder, or Stew Saturday – Turkey Vegetable Chili Mac Recipe

August 10, 2019 at 6:02 AM | Posted in Diabetes Self Management, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for a Turkey Vegetable Chili Mac Recipe.To make this delicious dish you’ll need; Ground Turkey, Black Beans, Mexican Style Diced Tomatoes, Corn, Onion, Garlic, Mexican Seasoning, Elbow Macaroni, and Sour Cream. The makings of one Delicious and Healthy Chili Mac! You can find this recipe at the Diabetes Self Management website. At the Diabetes Self Management website you’ll find a huge selection of Diabetic Friendly Recipes along with Diabetic News, Diabetes Management Tips, and so much more so be sure to check it out! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Turkey Vegetable Chili Mac Recipe

Ingredients
3/4 pound ground turkey
1 can (about 15 ounces) black beans, rinsed and drained
1 can (about 14 ounces) Mexican-style diced tomatoes
1 can (about 14 ounces) diced tomatoes
1 cup frozen corn
1/2 cup chopped onion
2 cloves garlic, minced
1 teaspoon Mexican seasoning
1/2 cup uncooked elbow macaroni
1/3 cup sour cream

Directions
1 – Spray large skillet with cooking spray; heat over medium-high heat. Add turkey; cook and stir 5 minutes or until no longer pink. Transfer to slow cooker. Add beans, tomatoes, corn, onion, garlic and Mexican seasoning. Cover; cook on LOW 4 to 5 hours.

2 -Stir in macaroni. Cover; cook 10 minutes. Stir. Cover; cook 20 to 30 minutes or until macaroni is tender. Serve with sour cream.

Tip: Feel free to substitute 2 ounces of any other pasta. Short pasta shapes like cavatappi, penne, or rigatoni (which are sometimes called “cut pastas” because they are cut into pieces during the manufacturing process) can be added straight out of the packages. Longer shapes such as linguine, fettuccine, or spaghetti should be broken in halves or thirds before being stirred in so that all the pasta can be fully immersed in the sauce.

Yield: 6 servings.

Nutrition Facts Per Serving:
Calories: 210 calories, Carbohydrates: 24 g, Protein: 20 g, Fat: 4 g, Saturated Fat: 2 g, Cholesterol: 30 mg, Sodium: 340 mg, Fiber: 5 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/turkey-vegetable-chili-mac/

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

June 17, 2019 at 6:01 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Black Bean Lasagna. Made with Black Beans, Onion, Green Sweet Pepper, Low Fat Cottage Cheese, Reduced Fat Cream Cheese, and the Seasonings. Take your Lasagna where it’s never been with this week’s recipe! It’s from the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, and cuisines so be sure to check it out soon. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Black Bean Lasagna
Here’s a crowd pleaser! Serve with a big green salad, tortilla chips and your family’s favorite beverage.

Recipe Ingredients:
9 lasagna noodles (8 ounces)
2 (15-ounce) cans black beans, rinsed and drained
Nonstick cooking spray
1/2 cup chopped onion
1/2 cup chopped green sweet pepper
2 cloves garlic, minced
2 (15-ounce) cans low-sodium tomato sauce or tomato sauce with seasonings
1/4 cup snipped fresh cilantro
1 (12-ounce) container low-fat cottage cheese
1 8-ounce package reduced-fat cream cheese (Neufchatel)
1/4 cup light dairy sour cream
Tomato slices (optional)
Fresh cilantro leaves (optional)

Cooking Directions:
1 – Cook noodles according to package directions; drain. Mash one can of the beans; set aside.
2 – Lightly coat a large skillet with cooking spray; add onion, green sweet pepper, and garlic. Cook and stir over medium heat until tender but not brown. Add mashed beans, un-mashed beans, tomato sauce, and snipped cilantro; heat through.
3 – In a large bowl combine cottage cheese, cream cheese, and sour cream; set aside. Spray a 3-quart rectangular baking dish with nonstick coating. Arrange three of the noodles in the dish. Top with one-third of the bean mixture. Spread with one-third of the cheese mixture. Repeat layers twice, ending with bean mixture. Reserve the remaining cheese mixture.
4 – Bake, covered, in a preheated 350°F (175°C) oven for 40 to 45 minutes or until heated through. Dollop with reserved cheese mixture. Let stand for 10 minutes. Garnish with tomato slices and cilantro, if desired.
Makes 8 servings.

Make-Ahead Tip: Refrigerate unbaked casserole, covered, up to 1 day, and bake as directed. Or, freeze up to 1 month; thaw frozen casserole in refrigerator overnight, and bake for 40 to 45 minutes or until heated through.

Nutritional Information Per Serving (1/8 of recipe): calories: 340, total fat: 8g, saturated fat: 5g, cholesterol: 25mg, sodium: 589mg, carbohydrate: 49g, fiber: 8g, protein: 21g, vitamin A: 21%, vitamin C: 31%, iron: 21%.
https://www.cooksrecipes.com/mless/black_bean_lasagna_recipe.html

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

May 13, 2019 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 a BLACK BEAN BURGERS WITH AVOCADO-LIME MAYO. Included are recipes for both the Mayonnaise and Black Bean Burgers. The recipe is from one of my favorite sites and Magazines, the Diabetes Self Management website. Plus you can subscribe to their Magazine, the Diabetes Self Management. So Enjoy and Make 2019 a Healthy One! 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

Slow Cooker Turkey Enchilada Chili

May 3, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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For the second Jennie – O Turkey recipe its a recipe for Slow Cooker Turkey Enchilada Chili. To make this mouth-watering Chili you’ll need; a package of JENNIE-O® Taco Seasonings Turkey Sausage, Onion, Poblano Pepper, Garlic, Enchilada Sauce, Diced Tomatoes, Black Beans, Corn, Green Chilies, and your toppings. The Chili is served! You can find this recipe at the Jennie – O Turkey website along with all the other delicious and healthy recipes. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Slow Cooker Turkey Enchilada Chili
Preseasoned ground turkey adds a kick to this hearty enchilada chili! Let the slow cooker do all the hard work while you reap the delicious rewards. Filling, flavorful, and kid-friendly, this Mexican dinner is the whole enchilada any night of the week.

INGREDIENTS
1 (16-ounce) package JENNIE-O® Taco Seasonings Turkey Sausage
1 medium onion, chopped
1 poblano pepper, chopped
2 cloves garlic, chopped
1 (14-ounce) can enchilada sauce
1 (14-ounce) can fire-roasted diced tomatoes
1 (15-ounce) can black beans, drained
1 (12-ounce) package frozen corn kernels
1 (4-ounce) can diced green chiles
2 cups chicken broth
garnish with desired toppings: tortilla chips, fresh cilantro, shredded Cheddar cheese, jalapeño slices, chopped tomatoes, sliced ripened olives, sour cream

DIRECTIONS
1) Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) Transfer turkey to 6-quart slow cooker. Add onion, pepper, garlic, enchilada sauce, diced tomatoes, beans, corn, green chiles and chicken broth. Cover and cook on LOW 4 hours or HIGH 2 hours.
Serve with desired toppings
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 290
Protein 18g
Carbohydrates 34g
Fiber 7g
Sugars 6g
Fat 11g
Cholesterol 45mg
Sodium 800mg
Saturated Fat 2g
https://www.jennieo.com/recipes/1228-slow-cooker-turkey-enchilada-chili

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