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

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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

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

“Meatless Monday” Recipe of the Week – Orient Eggspress

July 16, 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 – Orient Eggspress. Well here’s one I had never heard of and no clue on the ingredients, Orient Eggspress. Using Hard-Boiled Eggs, Cooked Brown Rice and Classic Asian Vegetables. i came across this recipe at the CooksRecipes website. The Cook’s site has a great selection of Vegetarian Recipes so check it our today! Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Orient Eggspress
Orient Eggspress Easily turn hard-boiled eggs, cooked brown rice and classic Asian veggies into a wholesome and delicious entrée.

Recipe Ingredients:
1 (6-ounce) package frozen snow pea pods
1 medium sweet red or green pepper, cut in julienne strips
1/4 cup water
1 (8-ounce) can sliced water chestnuts, undrained
1 (4-ounce) can sliced mushrooms, undrained
3 tablespoons teriyaki sauce
1 1/2 teaspoons cornstarch
3/4 teaspoon garlic powder
4 hard-boiled eggs, wedged
3 cups cooked brown rice

Cooking Directions:
1 – In medium saucepan, stir together pea pods, pepper, and water. Cover. Cook over medium heat until vegetables are tender, about 5 minutes.
2 – Drain liquid from chestnuts and mushrooms into small bowl or cup. Add teriyaki sauce, cornstarch, and garlic powder. Stir until smooth. Pour over vegetables. Cook, stirring constantly, until mixture boils and thickens.
3 – Stir in chestnuts and mushrooms. Gently fold in eggs. Reduce heat to low. Cook until heated throughout, about 2 to 3 minutes.
4 – To serve, spoon over cooked rice.

Makes 4 servings.
https://www.cooksrecipes.com/mless/orient_eggspress_recipe.html

Jennie – O Turkey Recipe of the Week – Teriyaki Turkey with Brown Rice

June 29, 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 a – Teriyaki Turkey with Brown Rice. Made using JENNIE-O® Lean Ground Turkey along with Green Onions, Carrots, Red Bell Peppers, Broccoli Florets, Soy Sauce, Teriyaki Sauce, Brown Rice, and more! Teriyaki just made healthier! You can find this recipe at the Jennie – O Turkey website. So Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/

 

Teriyaki Turkey with Brown Rice
Trade out the take-out! This Teriyaki Turkey with Brown Rice is an Asian inspired dish that will take your taste buds for a delicious ride.

INGREDIENTS
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
1 tablespoon olive oil
¾ cup chopped green onions
2 garlic cloves, minced
1 tablespoon grated ginger
½ cup shredded carrots
½ red bell pepper, sliced
2 cups broccoli florets
¼ cup plus 1 tablespoon Teriyaki Sauce
1 tablespoon Low-Sodium Soy Sauce
3 cups cooked brown rice

DIRECTIONS
1) Cook ground turkey in olive oil as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.

2) Add to the cooked turkey, green onions, garlic, ginger and cook 3 minutes. Stir in carrots, peppers, broccoli, teriyaki and soy sauce. Cook until broccoli is crisp tender. Serve over brown rice.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 180
Protein 16g
Carbohydrates 10g
Fiber 2g
Sugars 3g
Fat 8g
Cholesterol 55mg
Sodium 440mg
Saturated Fat 2g
https://www.jennieo.com/recipes/1232-teriyaki-turkey-with-brown-rice

“Meatless Monday” Recipe of the Week – Jambalaya – Vegan

July 31, 2017 at 5:47 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Jambalaya – Vegan. Enjoy Jambalaya Vegan style! Tofu, Rice, and Red Bell Peppers highlight this week’s recipe. It’s from the CooksRecipes website. The Cooks site has an endless selection of recipes for all tastes and cuisines. Check it out today! Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

Jambalaya – Vegan

Bite-sized chunks of meatless sausage lend an authentic flair to this vegan version of a Creole-Cajun classic. Serve with coleslaw, sautéed greens (kale or collards), and fresh corn bread for a hearty, satisfying winter dinner.

Recipe Ingredients:

3 cups water
1 1/4 cups raw brown rice
2 tablespoons olive oil
14-ounce package Tofurkey or Field Roast vegan sausage links, sliced 1/2 inch thick
1 large onion, chopped
3 to 4 cloves garlic, minced
4 celery stalks, diced
1 medium green or red bell pepper, diced
1 (28-ounce) can diced tomatoes, with liquid
1 teaspoon each: paprika, dried oregano, dried basil
1/2 teaspoon dried thyme
Cayenne pepper to taste
Salt to taste

Cooking Directions:

1 – Combine the water and rice in a saucepan; bring to a rapid simmer, then lower the heat, cover, and simmer gently until the water is absorbed, about 30 to 35 minutes.
2 – Heat the oil in the large skillet. Add the onion and sauté over medium heat until the onion is translucent. Add the garlic, celery, and bell pepper, and sliced sausage links, and continue to sauté until all the vegetables and sausage are lightly browned.
3 – Add the remaining ingredients except the salt. Heat until the tomato liquid simmers, then cover and cook over low heat for 15 to 20 minutes.
4 – Combine the skillet mixture with the hot cooked rice in a large serving bowl and toss together thoroughly. Season to taste with salt (and a bit more cayenne if you’d like) and serve at once.

Makes 6 to 8 servings.
http://www.cooksrecipes.com/mless/jambalaya_recipe.html

“Meatless Monday” Recipe of the Week – Annie’s Vegetarian Stuffed Peppers

July 10, 2017 at 5:31 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Annie’s Vegetarian Stuffed Peppers. Why Annie’s you ask, because Annie passed this one along to me a while back. So Thank you Annie! Enjoy and Eat Healthy!

Vegetarian Stuffed Peppers

Ingredients
1 1/2 cups Brown Rice
6 large Green Bell Peppers
3 tablespoons Low Sodium Soy Sauce
3 tablespoons Cooking Sherry
1 teaspoon Vegetarian Worcestershire Sauce
1 1/2 cups extra firm Tofu
1/3 cup canned Black Beans, rinsed and drained
1/2 cup sweetened Dried Cranberries
4 fresh Basil Leaves, thinly sliced
1/4 cup chopped Pecans
1/2 cup Kraft Grated Reduced Fat Parmesan Cheese
1 teaspoon Ground Roasted Cumin
Sea Salt and Pepper, to taste
2 cups Tomato Sauce
2 tablespoons Splenda Brown Sugar Blend

Directions
1 – Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring 3 cups water to a boil. Stir in rice. Reduce heat, cover and simmer for 40 minutes.
2 – Meanwhile, core and seed green peppers, leaving bottoms intact. Place peppers in a microwavable dish with about 1/2 inch of water in the bottom. Microwave on high for 6 minutes.
3 – In a small frying pan bring soy sauce, wine and Worcestershire sauce to a simmer. Add tofu and simmer until the liquid is absorbed. Combine rice (after it has cooled), tofu, black beans, cranberries, basil leaves, nuts, cheese, cumin, salt and pepper; mix and pack firmly into peppers. Return peppers to the dish you first microwaved them in, and bake in preheated oven for 25 to 30 minutes, or until lightly browned on top.
4 – Meanwhile, in a small saucepan over low heat, combine tomato sauce and Splenda; heat until hot throughout. Spoon sauce over each serving.

 

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