“Meatless Monday” Recipe of the Week – Spinach-Pine Nut Whole-Grain Pilaf MONDAY

June 22, 2020 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday | 2 Comments
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This week’s “Meatless Monday” Recipe of the Week is a Spinach-Pine Nut Whole-Grain Pilaf. It’s made using Brown Rice, Pine Nuts, Spinach Leaves, Extra Virgin Olive Oil, Basil Leaves, Salt, and Red Pepper Flakes. 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 2020! https://www.diabetesselfmanagement.com/

Spinach-Pine Nut Whole-Grain Pilaf
Make the most of the seasonal ingredients beginning to fill up your kitchen with this pilaf recipe. A delicious addition to any meal, this simple side dish requires just a few simple ingredients tossed together with some herbs and oil.

Ingredients
2 cups hot cooked brown rice or bulgur
1 1/2 ounces pine nuts or slivered almonds, toasted
2 ounces spinach leaves, coarsely chopped
1 tablespoon extra-virgin olive oil
1 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon red pepper flakes

Directions
* Place hot rice in large bowl, add remaining ingredients and toss gently, yet thoroughly until spinach is slightly wilted.
https://www.diabetesselfmanagement.com/recipes/main-dishes/spinach-pine-nut-whole-grain-pilaf/

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Red Beans Turkey and Rice

June 5, 2020 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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Another one from the Jennie – O Turkey website, Red Beans Turkey and Rice. Cajun Food made healthier! You’ll be using JENNIE-O® Lean Ground Turkey, Onion, Green Pepper, Celery, Hot Pepper Sauce, Tomatoes, Red Kidney Beans, White Rice, and more! A sure fire instant Dinner Favorite! 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 2020! https://www.jennieo.com/

Red Beans Turkey and Rice
This recipe is the epitome of classic Cajun comfort food. Fill your house with the aroma of thyme, lean turkey and stewed tomatoes. This low-fat recipe is ready to eat in under 60 minutes!

 

INGREDIENTS

Red Beans Turkey and Rice

1 (16-ounce) package JENNIE-O® Lean Ground Turkey
1 cup finely chopped onion
1 green pepper, finely chopped
½ cup sliced celery
2 teaspoons minced garlic
1½ teaspoons thyme
1 teaspoon hot pepper sauce
½ teaspoon salt
1 (14½-ounce) can cajun-style stewed tomatoes
1 (15-ounce) can red kidney beans, rinsed and drained
¼ cup tomato paste
4 cups cooked white or brown rice
¼ cup chopped fresh parsley

DIRECTIONS
1) In large deep skillet, cook ground turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add onion, green pepper, celery and garlic; cook 5 minutes or until slightly softened; stirring occasionally.
2) Sprinkle with thyme, hot pepper sauce and salt; cook 5 minutes, stirring occasionally. Add cajun-style stewed tomatoes, kidney beans and tomato paste. Cook, uncovered, 10 minutes or until hot and flavors are blended, stirring occasionally.
3) Serve over cooked rice. Sprinkle with fresh parsley and serve with additional hot sauce, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 350
Protein 23g
Carbohydrates 50g
Fiber 8g
Sugars 8g
Fat 6g
Cholesterol 55mg
Sodium 790mg
Saturated Fat 2g
https://www.jennieo.com/recipes/77-red-beans-turkey-and-rice

Jennie – O Recipe of the Week – Porcupine Turkey Sliders

March 13, 2020 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Recipe of the Week is – Porcupine Turkey Sliders. Made using JENNIE-O Lean Ground Turkey, Onion, Garlic, Brown Rice, Cranberries, Spinach Leaves, Egg Substitute, Worcestershire Sauce, and Spices. 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 2020! https://www.jennieo.com/

Porcupine Turkey Sliders
The addition of brown rice gives these little patties a prickly look, and cranberries provide a burst of flavor that complements the savory turkey. Great for weeknight dinners at under 300 calories per serving!
Ingredients

2 tablespoons minced yellow onions
¼ cup minced celery
1 clove garlic, minced
1 tablespoon canola oil
1 (20-ounce) package JENNIE-O® Lean Ground Turkey
1 cup cooked brown rice
2 tablespoons chopped dried cranberries
¾ cup chopped spinach leaves
½ cup egg substitute or 2 eggs
½ teaspoon freshly ground pepper
1 teaspoon Worchestershire sauce
⅛ teaspoon crushed red pepper
12 small whole wheat buns
12 small lettuce leaves
2 medium tomatoes, cut into 12 slices
1 medium red onion, sliced

Directions
1) In large skillet, add onions, celery, garlic and oil. Sauté 5 minutes or until tender. Set aside.

2) In large mixing bowl combine turkey, cooked rice, cranberries, spinach leaves, egg and pepper, Worcestershire sauce, red pepper and cooked onion mixture. Divide turkey mixture into 12 equal portions and form patties ½-inch thick and 3-inch diameter. Place in large skillet on medium heat. Cover. Cook 15 minutes turning 2 to 3 times and until internal temperature reaches 165° F. as measured by a meat thermometer. Always cook to well-done.

3)Serve on buns with lettuce leaves, tomato, red onion and slider patty.

* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 180
Protein 12g
Carbohydrates 20g
Fiber 2g
Sugars 3g
Fat 6g
Cholesterol 30mg
Sodium 200mg
Saturated Fat 1.5g
https://www.jennieo.com/recipes/502-porcupine-turkey-sliders

Wild Rice Salad with Pecans and Preserved Fruits

January 19, 2020 at 6:01 AM | Posted in CooksRecipes, rice | Leave a comment
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I’m passing along a recipe for a Wild Rice Salad with Pecans and Preserved Fruits. It’s made using 2 different types of Rice, Wild Rice and Brown Rice. Some other ingredients you’ll be needing are Orange Juice, Shallots, Georgia Pecan Halves, Cranberries, Apricots, and Spices. You can find this recipe at the CooksRecipes website which has a huge selection of recipes to please all Tastes, Diets, and Cuisines so be sure to check it out today. Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Wild Rice Salad with Pecans and Preserved Fruits
Recipe Ingredients:
3/4 cup freshly squeezed orange juice
2 tablespoons granulated sugar
1 large lemon, juiced (about 1/3 cup)
1/8 cup plus 2 tablespoons olive oil – divided use
1 shallot, minced
2/3 cup Georgia pecan halves, cut in half lengthwise
1/2 teaspoon dried tarragon
1/4 cup dried cranberries
1/4 cup dried apricots, diced
1/4 cup currants
2 1/2 cups cooked wild rice
2 1/2 cups cooked brown rice
6 green onions, trimmed and thinly sliced
Kosher salt
White pepper

Cooking Directions:
1 – Place orange juice and sugar in a small pot over medium-high heat and reduce in volume by half. Cool completely. Add lemon juice and 2 tablespoons olive oil. Set aside.
2 – In large skillet, heat 1/8 cup olive oil and sauté shallots until slightly tender; add pecans and toast in the pan for 2 to 3 minutes on medium heat. Add tarragon and all of the dried fruits. Cook slowly for another 5 minutes or so. Season to taste with Salt and ground black pepper. Chill this mixture, about 1 hour
3 – Once all components are cold, mix rice, fruit mixture, green onions, and dressing. Season to taste with kosher salt and white pepper.
Makes 8 servings.
https://www.cooksrecipes.com/salad/wild_rice_salad_with_pecans_and_preserved_fruits_recipe.html

Diabetic Dish of the Week -Turkey Mornay Casserole

November 19, 2019 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 Turkey Mornay Casserole. You can make this week’s recipe with fresh ingredients or it can be prepared with Thanksgiving Day Dinner Leftovers. Some of the ingredients you” be using are Onions, Celery, Button Mushrooms, Garbanzo Bean Flour, Mozzarella, Brown Rice, Shredded Turkey, Broccoli, and more! Perfect Casserole for the up coming Holidays! You can find this recipe at the Diabetes Self Management website. At the Diabetes Self Management site you’ll find a huge selection of Diabetes Friendly Recipes, Diabetes Management Tips, Diabetes News and so much more so be sure to check it out today. You can also subscribe to the Diabetes Self Management Magazine, one of my favorites. I’ve left a link so you can subscribe at the end of the post. So Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Turkey Mornay Casserole
Thanksgiving is about tradition. It’s a time to give thanks, a time for family, friends, and food. Let’s talk leftovers with this gluten-free casserole. Turkey and vegetables or just vegetables rock the dish! Take your pick.

Ingredients
2 tbsp vegetable oil
1/2 cup diced onions
1/2 cup diced celery
1/8 + 1/2 tsp salt, divided
12 ounces sliced button or cremini mushrooms (approximately 5 cups)
6 tbsp soy-free buttery sticks, divided (4 tbsp + 2 tbsp)
1/4 cup garbanzo bean flour
1 cup alternative milk, such as rice milk
1 cup vegetable broth
4 ounces mozzarella style shreds
1/4 tsp nutmeg
1/8 tsp white pepper
3 cups cooked brown rice
4 cups steamed broccoli, chopped
2 cups cooked turkey, shredded
1/2 cup gluten-free breadcrumbs

Directions
1. Preheat oven to 350 degrees F.

2. In a medium saucepan, heat oil over medium heat. Add onions, celery and dash salt. Cook 3 minutes. Add mushrooms and cook until soft, an additional 4-5 minutes. Set aside.

3. In a small saucepan, melt 4 tablespoons margarine over medium heat. Add flour and cook for 1 minute, stirring constantly.

4. Add milk and broth. Whisk until smooth. Simmer 5 minutes, whisking.

5. Add cheeze. Cook an additional 5 minutes, whisking frequently.

6. Add nutmeg, pepper and salt to sauce. Set aside.

7. In a large bowl, combine rice, broccoli and turkey. Fold in the sauce and mushroom mixture.

8. Transfer mixture to a 2-quart casserole dish. Top with breadcrumbs. Cut the remaining 2 tablespoons cold margarine into small pieces. Sprinkle over the breadcrumbs.

9. Bake uncovered for approximately 25 minutes, until heated through and bubbling.

10. Place under broiler for a couple of minutes to brown crumbs.

Yield: Serves 6–8.

Nutrition Facts Per Serving:
Calories: 741 calories, Carbohydrates: 94 grams, Protein: 32 grams, Fat: 26 grams, Saturated Fat: 11.7 grams, Cholesterol: 76 mg, Sodium: 470 mg, Fiber: 6.8 grams
https://www.diabetesselfmanagement.com/recipes/main-dishes/turkey-mornay-casserole/

 

 

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Jennie – O Turkey Recipe of the Week – Confetti Turkey Stuffed Peppers

August 30, 2019 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | 2 Comments
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This week’s Jennie – O Turkey Recipe of the Week is – Confetti Turkey Stuffed Peppers. Made using JENNIE-O® Extra Lean Ground Turkey Breast, Peppers, Brown Rice, Onion, Tomato Sauce, Corn, Beans, Seasonings, and Shredded Cheddar Cheese. 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/

Confetti Turkey Stuffed Peppers
This is a Gluten Free Recipe.

This savory, gluten free recipe boasts colorful peppers stuffed with lean ground turkey and flavorful veggies. Low in fat and ready in under 60 minutes!

INGREDIENTS
4 medium red, yellow, or green peppers
1 cup brown rice, cooked
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
½ chopped cup onion
1 (15-ounce) can unsalted tomato sauce
½ cup whole kernel corn
½ cup canned black beans
1 tablespoon chili powder
1 teaspoon garlic salt
hot pepper sauce, if desired
½ cup shredded Cheddar cheese

DIRECTIONS
1) Heat oven to 350°F. Cut peppers in half lengthwise; remove seeds. In large saucepan, add enough water to cover peppers. Cover. Boil 3 minutes. Drain and rinse under cold water. Place peppers, cut-side up, in 9×13-inch pan. Prepare brown rice according to package directions.
2) Cook turkey as specified on the package. Always cook to well-done, 165ºF as measured by a meat thermometer. Stir in onion, tomato sauce, brown rice, corn, black beans, chili powder, and garlic salt. Season with hot pepper sauce, if desired.
3) Generously stuff each pepper half with turkey mixture. Cover with foil. Bake 25 minutes. Uncover and sprinkle with cheese. Bake 5 minutes or until cheese is melted.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 470
Protein 38g
Carbohydrates 61g
Fiber 8g
Sugars 11g
Fat 9g
Cholesterol 70mg
Sodium 800mg
Saturated Fat 4g
https://www.jennieo.com/recipes/434-confetti-turkey-stuffed-peppers

Smoked Turkey Banh Mi

June 28, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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For this week’s second Jennie – O Turkey Recipe its a recipe for a Smoked Turkey Banh Mi. This recipe you”ll need the JENNIE-O® All Natural Turkey Breast along with Brown Rice, Spices, Seasonings, Jalapeno, Cucumber, Fresh Cilantro, and Coleslaw Mix. 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/

Smoked Turkey Banh Mi
What do you call sliced cucumber, jalapeño, fresh cilantro and marinated turkey resting on a bed of brown rice? Perfection. Prepare to be wowed by this energizing medley!

NGREDIENTS
½ cup beef stock
½ cup low-sodium soy sauce
2 tablespoons rice wine vinegar
1 teaspoon sesame oil
6 cloves garlic, minced
1 onion, peeled and roughly chopped
2 (24-ounce) packages JENNIE-O® All Natural* Turkey Breast
½ cup white vinegar
¼ cup sugar
1 tablespoon fat-free mayonnaise
1 teaspoon salt, if desired
1 (14-ounce) bag coleslaw mix
4 cups brown rice, cooked according to package directions
1 cucumber, sliced
1 jalapeño, sliced
fresh cilanto

DIRECTIONS
1) In baking pan, combine beef stock, soy sauce, rice wine vnegar, sesame oil, garlic and onion. Place turkey breast in liquid and marinate for at least 1 hour. Do not discard liquid in pan. Preheat oven to 350°F. Place pan of turkey in oven. Always cook to well-done, 165°F as measured by a meat thermometer. Discard liquid.
2) To make slaw: Mix vinegar, sugar, mayo and salt. Add coleslaw mix and coat with the liquid. Cover and refrigerate until ready to use.
3) Cook rice according to package directions, set aside and keep warm.
4) To assemble bowls: Place brown rice in bottom, top with shredded turkey, coleslaw, cucumbers, jalapeño, and cilantro.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 470
Protein 35g
Carbohydrates 43g
Fiber 3g
Sugars 10g
Fat 16g
Cholesterol 100mg
Sodium 920mg
Saturated Fat 3.5g
https://www.jennieo.com/recipes/1139-smoked-turkey-banh-mi

“Meatless Monday” Recipe of the Week – Vegetarian Chili with Brown Rice

November 26, 2018 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday | 2 Comments
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This week’s “Meatless Monday” Recipe of the Week is – Vegetarian Chili with Brown Rice. Green Bell Peppers, Red Bell Pepper, Onion, Celery, Jalapeño Pepper, Brown Rice, Cheddar Cheese, and Spices make up this delicious Vegetarian Dish. It’s from the Diabetes Self Management website (https://www.diabetesselfmanagement.com/). The Diabetes Self Management not only has a huge selection of Diabetic Friendly Recipes but they also have current Diabetes news, Diabetes Management tips, Exercise plans, and more! Just a fantastic website so check it out today! Enjoy and Eat Healthy in 2018!

Vegetarian Chili with Brown Rice

Vegetarian Chili with Brown Rice
Ingredients
1 teaspoon canola oil
1 onion, chopped
1 green bell pepper, diced
1 red bell pepper, diced
1 stalk celery, diced
1 jalapeño pepper,* minced
1 clove garlic, minced
2 cups fat-free vegetable broth
1 can (about 14 ounces) no-salt-added diced tomatoes
1 cup cooked brown rice
1 cup no-salt-added canned pinto beans, rinsed and drained
1/2 teaspoon dried oregano
1/2 teaspoon chipotle chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground cumin
6 tablespoons shredded reduced-fat Cheddar cheese

Directions
Heat oil in large saucepan over medium-high heat. Add onion, bell peppers, celery, jalapeño, and garlic; cook and stir 7 minutes.

Add broth, tomatoes, rice, beans, oregano, chili powder, salt, black pepper, and cumin. Bring to a boil over high heat. Reduce heat to medium; cover and cook 15 minutes or until vegetables are tender. Uncover; cook 10 minutes or until thickened.

Ladle chili into bowls; top each serving with 1 tablespoon cheese.

*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

Yield: 6 servings. Serving size: 1 1/4 cups.

Nutrition Facts Per Serving:
Calories: 137 calories, Carbohydrates: 23 g, Protein: 6 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 5 mg, Sodium: 378 mg, Fiber: 5 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/vegetarian-chili-with-brown-rice/

Jennie – O Turkey Recipe of the Week – Turkey Stuffed Peppers

October 26, 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 Stuffed Peppers. Made using JENNIE-O® Extra Lean Ground Turkey Breast, one of my favorites! You’ll also need Red, Yellow, or Green Peppers and Brown Rice, Whole Kernel Corn, Spices, and Cheddar Cheese. You can find this recipe at the Jennie – O Turkey website alone with all the other delicious and healthy recipes. Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/

Turkey Stuffed Peppers
This protein-rich meal is one of our most popular recipes, featuring hearty bell peppers stuffed with ground turkey, rice and corn. Add this flavorful Mexican meal to your weekly menu.

INGREDIENTS
4 large red, yellow or green peppers
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
½ cup chopped onion
1 (15-ounce) can tomato sauce
1 cup brown rice, cooked
1 cup whole kernel corn
1 tablespoon chili powder
1 teaspoon garlic salt
hot pepper sauce, if desired
½ cup shredded Cheddar cheese

DIRECTIONS
1) Heat oven to 350°F. Cut peppers in half lengthwise; remove seeds. In large saucepan, add enough water to cover peppers. Boil, covered, 3 minutes. Drain and rinse under cold water. Place peppers, cut-side up, in 13x9x2-inch baking dish.
2) Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Stir in onion, tomato sauce, rice, corn, chili powder, garlic salt and hot pepper sauce, if desired.
3) Generously stuff each pepper half with turkey mixture. Cover with foil and bake 25 minutes. Uncover and sprinkle cheese on each pepper. Bake 5 minutes or until cheese is melted.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 490
Protein 38g
Carbohydrates 65g
Fiber 9g
Sugars 14g
Fat 9g
Cholesterol 70mg
Sodium 570mg
Saturated Fat 4g
https://www.jennieo.com/recipes/51-turkey-stuffed-peppers

Red Beans Turkey and Rice

September 29, 2018 at 5:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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From the Jennie – O Turkey website (https://www.jennieo.com/) its Red Beans Turkey and Rice. Cajun Food made healthier! You’ll be using JENNIE-O® Lean Ground Turkey along with Onion, Green Pepper, Celery, Hot Pepper Sauce, Tomatoes, Red Kidney Beans, White Rice, and more! A sure fire instant Dinner Favorite! Again you can find this recipe at the Jennie – O Turkey website. So Enjoy and Make the SWITCH!

Red Beans Turkey and Rice
This recipe is the epitome of classic Cajun comfort food. Fill your house with the aroma of thyme, lean turkey and stewed tomatoes. This low-fat recipe is ready to eat in under 60 minutes!

INGREDIENTS

Red Beans Turkey and Rice

1 (16-ounce) package JENNIE-O® Lean Ground Turkey
1 cup finely chopped onion
1 green pepper, finely chopped
½ cup sliced celery
2 teaspoons minced garlic
1½ teaspoons thyme
1 teaspoon hot pepper sauce
½ teaspoon salt
1 (14½-ounce) can cajun-style stewed tomatoes
1 (15-ounce) can red kidney beans, rinsed and drained
¼ cup tomato paste
4 cups cooked white or brown rice
¼ cup chopped fresh parsley

DIRECTIONS
1) In large deep skillet, cook ground turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add onion, green pepper, celery and garlic; cook 5 minutes or until slightly softened; stirring occasionally.
2) Sprinkle with thyme, hot pepper sauce and salt; cook 5 minutes, stirring occasionally. Add cajun-style stewed tomatoes, kidney beans and tomato paste. Cook, uncovered, 10 minutes or until hot and flavors are blended, stirring occasionally.
3) Serve over cooked rice. Sprinkle with fresh parsley and serve with additional hot sauce, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 350
Protein 23g
Carbohydrates 50g
Fiber 8g
Sugars 8g
Fat 6g
Cholesterol 55mg
Sodium 790mg
Saturated Fat 2g
https://www.jennieo.com/recipes/77-red-beans-turkey-and-rice

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