Brie Cheese | My Meals are on Wheels

East Village Turkey Burgers

January 10, 2020 at 6:01 AM | Posted in Jennie-O | Leave a comment
Tags: Breadcrumbs, Brie Cheese, Chopped Fresh Parsley, Cooking, Cucumber, East Village Turkey Burgers, Food, Jennie – O Lean Turkey Burger Patties, recipes, Switch

For this week’s 2nd Jennie – O Turkey Recipe I have a East Village Turkey Burgers. These are made using the JENNIE-O® Lean Turkey Burger Patties, Chopped Fresh Parsley, Breadcrumbs, Brie Cheese, and Cucumber. You can find this recipe along with all the other Jennie – O Recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH IN 2020! https://www.jennieo.com/

East Village Turkey Burgers
Crunchy cucumber, crispy breadcrumbs and soft brie cheese combine to form a formidable turkey burger. Great for a weeknight dinner, this recipe is ready in under 30 minutes.

INGREDIENTS
1 cup panko breadcrumbs
¼ cup chopped fresh parsley
1 (16-ounce) package JENNIE-O® Lean Turkey Burger Patties
4 buns
2 slices Brie cheese, halved
½ cucumber, thinly sliced

DIRECTIONS
1) Combine breadcrumbs and parsley in a shallow dish. Gently press patties into crumb mixture until coated. Cook patties as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) Top bottom half of bun with burger, cheese, cucumber and top half of bun.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 420
Protein 31g
Carbohydrates 39g
Fiber 4g
Sugars 5g
Fat 15g
Cholesterol 95mg
Sodium 620mg
Saturated Fat 5g
https://www.jennieo.com/recipes/494-east-village-turkey-burgers

Jennie – O Turkey Recipe of the Week – Apple Cider Cinnamon Turkey Toast

January 11, 2019 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
Tags: Apple butter, Apple Cider Cinnamon Turkey Toast, Arugula, Brie Cheese, Cooking, Food, Granny Smith Apples, Jennie - O Apple Cider Cinnamon Turkey Breast, Jennie - O Turkey Recipe of the Week, recipes, Switch

This week’s Jennie – O Turkey Recipe of the Week is – Apple Cider Cinnamon Turkey Toast. This one is made using the Jennie – O Apple Cider Cinnamon Turkey Breast along with Apple Butter, Brie Cheese, Granny Smith Apples, Arugula, all served on toasted Multi-Grain Bread. You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Apple Cider Cinnamon Turkey Toast
Warm up to the flavors of fall with Apple Cider Cinnamon Turkey Toast. Perfect for crisp autumn mornings, this flavorful toast recipe is ideal for breakfast or brunch. With a sweet and savory mix of apple, brie cheese, arugula and our new thinly sliced JENNIE-O® Apple Cider Cinnamon Turkey, you’ll be in the fall spirit after one bite.

INGREDIENTS
2 tablespoons apple butter
2 slices multi-grain bread, toasted
2 ounces thinly sliced JENNIE-O® Apple Cider Cinnamon Turkey, from the service deli
1 ounce brie cheese, sliced
4 Granny Smith apple slices
¼ cup fresh arugula leaves

DIRECTIONS
1) Heat oven to 425°F.
2) Spread apple butter on 1 side of each bread slice. Layer 1 bread slice with turkey, cheese and apple slices.
3) Place sandwich on baking sheet. Bake 2 to 3 minutes or until cheese is slightly melted. Add arugula and remaining bread slice.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 420
Protein 27g
Carbohydrates 55g
Fiber 7g
Sugars 29g
Fat 11g
Cholestero l55mg
Sodium 890mg
Saturated Fat5g
https://www.jennieo.com/recipes/1236-apple-cider-cinnamon-turkey-toast

Jennie – O Apple Cider Cinnamon Turkey Breast
What’s better than a cup of hot apple cider on a fall day? Our new Apple Cider Cinnamon Turkey Breast. It’s the perfect addition to your holiday table. Whether it’s sliced thin for lunch or cut thick for dinner, adding the flavors of fall to your favorite recipes just got easier.

* GLUTEN FREE
* PREMIUM SEASONED
Ask for this product in the deli section of your grocery store.

COOKING INSTRUCTIONS
FULLY COOKED – READY TO EAT:
This product is fully cooked and is “Ready To Eat”.

NUTRITION INFORMATION
Serving Size 56 g
Calories 70
Calories From Fat 10
Total Fat 1.0 g
Saturated Fat. 0 g
Trans Fat. 0 g
Cholesterol 25 mg
Sodium 480 mg
Total Carbohydrates 2 g
Dietary Fiber 0 g
Sugars 2 g
Protein 13 g

INGREDIENTS
Seasoning Ingredients: Sugar, Brown Sugar, Spices (Including Cinnamon), Natural Flavoring, Malic Acid. Ingredients: Turkey Breast Meat, Turkey Broth, Contains 2% Or Less Seasoning (Sugar, Spice Extractives, Apple Cider), Salt, Turbinado Sugar, Vinegar, Rosemary Extract, Baking Soda.

https://www.jennieo.com/products/260-apple-cider-cinnamon-turkey-breast

Jennie – O Turkey Recipe of the Week – Turkey Slider Stack

September 28, 2018 at 5:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
Tags: Brie Cheese, Cooking, Food, Jalapeno Jelly, Jennie - O Turkey Recipe of the Week, JENNIE-O Lean Ground Turkey, recipes, Sliders, Sriracha Sauce, Switch, Turkey Slider Stack

This week’s Jennie – O Turkey Recipe of the Week is – Turkey Slider Stack. These are made using JENNIE-O® Lean Ground Turkey, which works great making so many of the delicious and healthy Jennie – O recipes. You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/

Turkey Slider Stack
Austin’s Saloon and Eatery, located in Libertyville, IL, features three JENNIE-O® mini turkey burgers stacked with onion rings in between. You’ll enjoy every bite of the Mediterranean, Turkey BLT and Smokin’ Hot Turkey slider.

INGREDIENTS
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
6 slider style buns, sliced
1 ounce red peppers, diced
1 ounce cucumber, diced
1 tomato, sliced
1 ounce red onion, diced
1 ounce Kalamata olives, diced
½ teaspoon olive oil
½ teaspoon apple cider vinegar
¼ teaspoon oregano
2 teaspoons Sriracha sauce
1 ounce fat-free mayonnaise
¼ cup shredded lettuce
1 ounce feta cheese
1 ounce jalapeno jelly, prepared
1 ounce Brie cheese (Spreadable, if possible)
2 slices pepper jack cheese

DIRECTIONS
1) Mix red peppers, cucumber, onion, olives, olive oil, apple cider vinegar and oregano together in a small bowl. Dice half of the tomato and add to bowl. Refrigerate until ready to use. Tip: to add more flavor, let the mixture stand overnight. In a separate small bowl, mix sriracha sauce and mayonnaise together. Refrigerate until ready to use.

2) Slider assembly: Shape turkey into 6 even ½” thick patties (2.66 ounces each). Spray non-stick skillet with cooking spray. Preheat skillet over medium-high heat. Add ground turkey to hot skillet. Cook approximately 14 to 16 minutes, turning 2 to 3 times. Always cook to well-done, 165°F as measured by a meat thermometer. Mediterranean sliders get topped with pepper and vegetable mixture, shredded lettuce, and feta cheese. BLT sliders get topped with jalapeno jelly, spreadable Brie cheese, lettuce and sliced tomato. Smokin’ Hot sliders get topped with pepper jack cheese and sriracha mayonnaise mixture. Can skewer sliders and stack on top of each other, or place on a platter.

* Always cook to an internal temperature of 165°F.
https://www.jennieo.com/recipes/1098-turkey-slider-stack

The Sunday Pizza – Turkey, Onion Jam & Brie Pizza

January 17, 2016 at 5:48 AM | Posted in Jennie-O Turkey Products | 1 Comment
Tags: Arugula, Baking, Brie Cheese, Cooking, Food, Jennie - O Turkey Breast Roast, Pizza, recipes, Sunday Pizza, Turkey Onion Jam & Brie Pizza

This week’s Sunday Pizza is a Turkey, Onion Jam & Brie Pizza. Here’s a different Pizza to try! A combination of Turkey, Onion Jam & Brie. You’ll be using JENNIE-O® Turkey Breast Roast as the main ingredient. This is not part of the original recipe, but I think some crumbled Jennie – O Bacon would work great with this Pizza! You can find this recipe, along with all the healthy and delicious Jennie – O recipes at the Jennie -O website. https://www.jennieo.com/

Turkey, Onion Jam & Brie Pizza

Ingredients
12 ounces pizza dough
1 teaspoon chopped fresh thyme
2 tablespoons butter, melted
1 clove garlic, minced
¼ cup onion jam
¾ cup shredded JENNIE-O® Turkey Breast Roast
4 ounces Brie cheese, sliced
½ cup shredded Provolone cheese
½ cup baby arugula leaves
½ teaspoon balsamic vinegar
½ teaspoon olive oil
salt and freshly ground pepper, if desired
Directions
1 – Heat oven to 425°F. Roll or press pizza dough to 8-inch imperfect circle.

2 – In small bowl, combine thyme, butter and garlic. Brush half the butter mixture over pizza dough. Spread dough with onion jam.

3 – Top with turkey, Brie and Provolone cheese. Drizzle with remaining butter mixture. Bake 12 minutes or until crust is crisp and golden.

4 – In small bowl, toss arugula, vinegar, oil, salt and pepper, if desired. Place on cooked pizza. Cut pizza into wedges.

Nutritional Information
Calories 430 Fat 18g
Protein 25g Cholesterol 70mg
Carbohydrates 46g Sodium 730mg
Fiber 6g Saturated Fat 10g
Sugars 8g

https://www.jennieo.com/recipes/837-Turkey-Onion-Jam-and-Brie-Pizza

Diabetic Dish of the Week – Baked Brie Strata

March 31, 2015 at 5:29 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
Tags: Baked Brie Strata, Brie Cheese, Cooking, Diabetes, Diabetic Dish of the Week, Food, recipes, Tomatoes, Zucchini

We have a Baked Brie Strata for this week’s Diabetic Dish of the Week.
Baked Brie Strata

Makes: 6 servings
Serving Size: 1 cup
Ingredients

2 small zucchini, cut crosswise into 1/4-inch-thick slices (about 2 cups)
Nonstick cooking spray
6 cups torn bite-size pieces crusty sourdough bread (6 ounces)
1 4.4 ounce package Brie cheese
1 cup halved grape tomatoes or cherry tomatoes
1 cup refrigerated egg product or 4 eggs, slightly beaten
2/3 cup evaporated fat-free milk
1/3 cup sliced green onions
3 tablespoons snipped fresh dill or 1 tablespoon dried dill
1/2 teaspoon salt
1/8 teaspoon ground black pepper

Directions

1 – In a covered medium saucepan, cook zucchini in a small amount of boiling lightly salted water for 2 to 3 minutes or just until tender. Drain zucchini. Set aside.
2 – Meanwhile, coat a 2-quart rectangular baking dish with cooking spray. Arrange 4 cups of the bread pieces in the prepared baking dish. If desired, remove and discard rind from cheese. Cut cheese into 1/2-inch cubes. Sprinkle cheese evenly over bread in baking dish. Arrange zucchini and tomatoes on top. Sprinkle with remaining 2 cups bread pieces.
3 – In a medium bowl, combine eggs, evaporated milk, green onions, dill, salt, and pepper. Pour evenly over mixture in baking dish. Lightly press down layers with back of spoon. Cover with plastic wrap; chill for 4 to 24 hours.
4 – Preheat oven to 325 degrees F. Remove plastic wrap from strata; cover with foil. Bake for 30 minutes. Uncover; bake for 25 to 30 minutes more or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Makes 6 (about 1-cup) servings.

Nutrition Facts Per Serving:

Servings Per Recipe: 6
PER SERVING: 231 cal., 10 g total fat (5 g sat. fat), 163 mg chol., 581 mg sodium, 21 g carb. (2 g fiber), 14 g pro.

Jennie – O Turkey Recipe ofthe Week – Cajun Turkey, Asparagus & Brie Cheese Omelet

February 13, 2015 at 6:29 AM | Posted in Jennie-O Turkey Products | Leave a comment
Tags: Brie Cheese, Cajun Turkey Asparagus & Brie Cheese Omelet, Cooking, Egg Beaters, Eggs, Food, Jennie - O Turkey Recipe ofthe Week, jennie o turkey, Omelet, recipes, Switch

Start your day off the Jennie – O way with this week’s Jennie – O Turkey Recipe of the Week, Cajun Turkey, Asparagus & Brie Cheese Omelet. This recipe uses the JENNIE-O® Cajun Style Turkey Breast, which is delicious! I’ve had it several times and it makes one delicious sandwich. You can this recipe along with all the many other recipes on the Jennie -O website. http://www.jennieo.com/

Cajun Turkey, Asparagus & Brie Cheese Omelet
Ingredients
2 cups egg substitute or 8 eggs, beaten
6 ounces sliced JENNIE-O® Cajun Style Turkey Breast, from the service deli
4 ounces Brie cheese, thinly sliced
1 pound asparagus, blanched or lightly steamed and cut into 1½-inch pieces
green onions, if desired

Directions
Lightly coat skillet with cooking spray; heat over medium-low heat. Pour ¼ of eggs into pan. Cook, lightly scrambling and lifting eggs with spatula to allow liquid eggs to flow under set eggs, 2 to 3 minutes or until eggs are set.

Layer turkey, cheese and asparagus over half of omelet. Fold other half of omelet over filling, turn out onto serving plate. Repeat with remaining ingredients. Garnish with onions, if desired.

Nutritional Information
Calories 170 Fat 16g
Protein 20g Cholesterol 45mg
Carbohydrates 6g Sodium 600mg
Fiber 2g Saturated Fat 5g
Sugars 3g