Jennie – O Turkey Recipe of the Week -Mini Chipotle-Spiced Turkey Meatloaves

May 10, 2019 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
Tags: , , , , , , , , , , ,

This week’s Jennie – O Turkey Recipe of the Week is – Mini Chipotle-Spiced Turkey Meatloaves. Made using JENNIE-O® Extra Lean Ground Turkey Breast along with Onion, Celery, Carrot, Chipotle Peppers (canned in adobo sauce), Quick-Cooking Oats, and Egg Whites. Also included is a recipe for the Meatloaf topping which is made using; Ketchup, Chipotle Pepper Adobo Sauce, and Brown Sugar. You can find this recipe at the Jennie – O Turkey website along with all the other delicious and healthy recipes. So Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Mini Chipotle-Spiced Turkey Meatloaves
Miniature veggie-stuffed turkey meatloaves, spiced with a smoky chipotle sauce and baked in a muffin pan, make for a fun weeknight dinner recipe that’s a departure from the norm.

INGREDIENTS
MEATLOAF
1 small onion, chopped
1 stalk celery, chopped
1 medium carrot, peeled and chopped
2 chipotle peppers (canned in adobo sauce)
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
½ cup quick-cooking oats
2 egg whites
TOPPING
¼ cup ketchup
1 tablespoon chipotle pepper adobo sauce (from canned peppers used in meatloaf)
1 tablespoon brown sugar

DIRECTIONS
1) Heat oven to 350°F. Mist 6 hole large muffin pan with cooking spray. In bowl of food processor, place onion, celery and carrot. Process until finely chopped. Add chipotle peppers; pulse until combined. In large bowl, combine turkey breast and vegetable mixture. Add oats and egg whites; mix until combined.
2 ) Place ⅔ cup turkey into each muffin cup. Bake 20 minutes. For topping in small bowl, combine ketchup, chipotle pepper adobo sauce and brown sugar; set aside.
3) Spoon topping over each meatloaf. Bake 5 to 10 minutes or until meatloaves are well-done, 165°F as measured by a meat thermometer. Let meatloaves stand 5 minutes before serving.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 140
Protein 20g
Carbohydrates 13g
Fiber 1g
Sugars 6g
Fat 1.5g
Cholesterol 35mg
Sodium 75mg
Saturated Fat 0g
https://www.jennieo.com/recipes/441-mini-chipotle-spiced-turkey-meatloaves

Jennie – O Turkey Recipe of the Week – Turkey Meatloaf Makeover

December 14, 2018 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | 2 Comments
Tags: , , , , , , , , , , , , ,

This week’s Jennie – O Turkey Recipe of the Week is – Turkey Meatloaf Makeover. Meatloaf made healthier. You’ll be using JENNIE-O® Lean Ground Turkey along with White Onion, Carrot, Red Bell Pepper, Arugula, Cloves, Bread Crumbs, and Spices. Just another Healthy and Delicious Recipe from Jennie – O Turkey website. Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/

Turkey Meatloaf Makeover
This meatloaf recipe will leave you wondering why you didn’t switch to turkey sooner. It’s tender, it’s juicy and it has all the flavor you expect — but this one’s under 300 calories per serving.

INGREDIENTS
MEATLOAF
½ white onion, chopped
1 carrot, peeled, chopped
½ red bell pepper, chopped
½ cup arugula
2 cloves garlic, minced
2 (16-ounce) packages JENNIE-O® Lean Ground Turkey
1 cup gluten free breadcrumbs
1 teaspoon ground thyme
1 teaspoon chili powder
1 teaspoon freshly ground pepper
1 teaspoon salt
½ cup plain unsweetened almond milk
¼ cup egg substitute or 1 egg
olive oil spray

GLAZE
½ cup ketchup
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1 teaspoon cumin
1 teaspoon honey
2 tablespoons chopped flat leaf parsley

DIRECTIONS
1) Heat oven to 350°F. In food processor, combine onion, carrot, red bell pepper, arugula and garlic. Pulse to chopped.
2) In large bowl, combine ground turkey and onion mixture. Using hands, work ingredients in gently. In medium bowl, combine breadcrumbs, thyme, chili powder, pepper and salt. Mix well. In small bowl, combine almond milk and egg, whisk to combine. Sprinkle dry mixture over meat and gently mix in, add the wet mixture and continue to gently mix until just combined. Do not over mix.
3) Spray large foil or parchment lined baking sheet with olive oil spray and shape meat into a 6-inch by 11-inch x 1 ½-inch rectangle in the middle of the pan.
4) For glaze, in a small bowl mix together ketchup, Worcestershire sauce, hot sauce, cumin and honey and brush over meatloaf top and sides.
5) Bake 1 hour 30 minutes and until 165°F. as measured by
6) a meat thermometer in the center. Always cook to well-done. Let stand at room temperature 5 minutes before slicing. Sprinkle with freshly chopped parsley.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 260
Protein 25g
Carbohydrates 18g
Fiber 2g
Sugars 6g
Fat 9g
Cholesterol 80mg
Sodium 510mg
Saturated Fat 2.5g
https://www.jennieo.com/recipes/769-turkey-meatloaf-makeover

One of America’s Favorites – New England Boiled Dinner

August 28, 2017 at 5:34 AM | Posted in One of America's Favorites | 2 Comments
Tags: , , , , , , , , , , , ,

New England boiled dinner is the basis of a traditional New England meal, consisting of corned beef or a smoked “picnic ham” shoulder, with cabbage and added vegetable items, often including potato, rutabaga, parsnip, carrot, white turnip, and onion. With a beef roast, this meal is often known simply as corned beef and cabbage. A similar Newfoundland dish is called a Jiggs dinner.

New England boiled dinner

New England boiled dinner is a traditional meal on St. Patrick’s Day. Ireland produced a significant amount of the corned beef in the Atlantic trade from local cattle and salt imported from the Iberian Peninsula and southwestern France. Coastal cities, such as Dublin, Belfast, and Cork, created vast beef curing and packing industries, with Cork producing half of Ireland’s annual beef exports in 1668. Most of the people of Ireland during this period consumed little of the meat produced, in either fresh or salted form, due to its prohibitive cost. In the colonies the product was looked upon with disdain due to its association with poverty and slavery.

Corned beef was used as a substitute for bacon by Irish-American immigrants in the late 19th century. Corned beef and cabbage is the Irish-American variant of the original Irish dish of bacon and cabbage.

A “picnic ham” shoulder consists of the cured and smoked primal pork shoulder, which is cut from the lower portion of a hog’s foreleg still containing the arm and shank bones. The meat is then boiled with root vegetables for several hours or until it is tender. The resulting meat does not taste similar to a traditional ham.

Corned beef is prepared before the actual cooking of the meal by seasoning a cut of beef with salt (large grains of salt were known as corns) and spices and the natural meat juices. This meat is then placed whole, like a rump or pot roast into a crock pot, which in olden times was a ceramic pot over a fire, filled with cabbage and carrots, and, when available, red potatoes. However, after Luther Burbank’s alteration of potatoes, the potatoes were chopped when placed in the pot. Rutabaga or turnips are also common ingredients. This meal can be left in a crock pot all day but must be kept in the naturally humid environment of cooking meat. Corned beef and cabbage is often served as a whole meal.

Smoked shoulder is an exceptionally salty cut of meat. Two different methods of preparation are commonly used to decrease the amount of salt in the meat. In the first method, the meat is placed in a pot and soaked in a refrigerated cold water bath for one day prior to cooking. During the soak, the water is changed several times. The pot of meat and water is then boiled on the stovetop until the meat is tender. In the second method, the meat is placed in cold water and brought to a boil. The boiling water is then poured off, replaced with fresh cold water, and the ham is brought to a boil again. This process can be repeated several times, as deemed appropriate by the chef, before the meat is allowed to cook. A combination of both methods is also acceptable. This is a very easy meal to cook, as the salt and flavor of the meat require no additional seasonings. The ham generally must boil for several hours until it is ready to eat. The vegetables are placed in the pot and boiled with the meat; however, some chefs prefer to place them in the ham’s water after the meat has been removed to avoid overcooking.

Common condiments include horseradish, mustard, and cider vinegar.

 

 

Soup Special of the Day!……..White Bean Soup

December 25, 2016 at 6:21 AM | Posted in Jennie-O Turkey Products, Soup Special of the Day | Leave a comment
Tags: , , , , , , , , ,

This week’s Soup Special of the Day is a White Bean Soup. Loaded with Vegetables and Seasoning, Enjoy and Eat Healthy in 2017!

 

 

White Bean Soup

Ingredients
1 tablespoon olive oil
2 Cloves Garlic, crushed
1 Yellow Onion, chopped
1 large Carrot, chopped
1 (10 ounce) can Golden Corn, drained
Sea Salt and Pepper to taste
5 cups Reduced Sodium Chicken Broth
1 (15.5 ounce) can White Beans
1 cup diced fresh Tomatoes
1 teaspoon Dried Thyme
1 teaspoon Dried Summer Savory
1 teaspoon Dried Parsley
Crumbled Jennie – O Turkey Bacon (Optional Garnish)

 
Directions
1 – Heat oil in a large stock pot over medium-high heat. Saute garlic and onion until tender, approximately 5 minutes. Stir in carrot and corn, season with salt and pepper, and cook another 2 to 3 minutes. Pour in chicken broth, beans, tomatoes, thyme, savory, and parsley, and bring to a low boil. Reduce to a simmer, cover, and cook approximately one hour.
2 – Separate soup into 2 equal portions, and allow to cool to room temperature. Once cooled, puree half of the batch in a blender or food processor until smooth. Return both batches to the stockpot, and heat until warmed through. Adjust seasoning with salt and pepper as needed. Garnish the soup with the bacon and serve. Serve hot.

 

Kitchen Hint of the Day!

November 28, 2013 at 9:33 AM | Posted in Kitchen Hints | 1 Comment
Tags: , , , , , , ,

Carrots are a natural sweetener. To sweeten a soup, stew, or sauce without adding sugar, stir in a small amount of puree carrots. Use one of the sweeter carrot varieties.

Kitchen Hint of the Day!

September 15, 2013 at 9:37 AM | Posted in Kitchen Hints | Leave a comment
Tags: , , , , , , ,

If you’ve overcooked a vegetable with a leafy top, such as beet greens or carrots, remove the green top before you store it in the fridge. The leafy tops will leach moisture from the root or bulb and shorten the vegetable’s shelf life.

Kitchen Hint of the Day!

September 12, 2013 at 8:30 AM | Posted in Kitchen Hints | 1 Comment
Tags: , , , , , , ,

To revive wilted greens – To crisp cut – up the greens like lettuce, cilantro, or anything else that wilts, soak them in ice water for 15 – 20 minutes. This also works for limp asparagus and carrots.

Pickled Dill Carrots

May 27, 2013 at 1:22 PM | Posted in carrots | Leave a comment
Tags: , , , , , , ,

Came across this recipe in the current issue of the Food Network Magazine, Pickled Dill Carrots. It sounded and looked great so today I made some for myself. They have to refrigerated for at least 24 hours so I’ll let you know how they taste sometime tomorrow. I substituted the Medium Carrots, and slicing them, with Mini Carrots and also I used Splenda Sugar instead of the regular Sugar  . I left the recipe along with a web link to the Food Network website.

 

Pickled Dill CarrotsPickled Dill carrots 003

Ingredients
7 medium carrots (about 1 1/4 pounds), sliced 1/4 inch thick
4 sprigs dill
3/4 cup white wine vinegar
1/3 cup sugar
Kosher salt
1 teaspoon dill seeds
1/2 teaspoon caraway seeds
Coarsely ground pepper

 

 

Directions
Bring a medium pot of water to a boil. Add the carrots and cook until crisp-tender, about 1 minute. Drain and rinse under cold water until cool. Pack the carrots and dill sprigs into a 1-quart jar.

Make the brine: Combine the vinegar, 3/4 cup water, the sugar, 2 1/2 teaspoons salt, the dill seeds, caraway seeds and 1/4 teaspoon pepper in a medium saucepan and bring to a boil.

Pour the hot brine into the jar and let cool completely. Cover and refrigerate overnight or up to 1 week.

 

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/pickled-dill-carrots-recipe/index.html?oc=linkback

Kitchen Hint of the Day!

March 10, 2013 at 11:52 AM | Posted in fruits, vegetables | 1 Comment
Tags: , , , , , , ,

Everyone hates the tedium of chopping vegetables. However, it’s absolutely essential when you’re trying to save money on groceries. No veggiesmore baby carrots and pre-minced garlic! Invest in a good knife, and the job will go much more quickly. If you’ve got teenagers, teach them how to safely cut up fruits and vegetables and put them to work. If you can manage to chop up all the vegetables you need for a whole week and put them in containers in the fridge, cooking dinner every night will be unbelievably more manageable.

 

Kitchen Hint of the Day!

December 24, 2012 at 9:42 AM | Posted in Uncategorized | Leave a comment
Tags: , , , , , , ,

Always use a shallow pot for cooking roasts. This will allow air to circulate more efficiently. Elevating the meat by cooking it atop celery ribs, carrot sticks, and thick onion slices also helps get the air underneath the meat (and gives it a great flavor!).

Next Page »

Blog at WordPress.com.
Entries and comments feeds.

Our Happy Mess

Fast. Fresh. Family-friendly.

Easy Chicken Recipes

Family-Friendly Meals

and everything nice

the story of us

My Pocket Kitchen

Easy and elegant recipes from a pro in her tiny kitchen

Authentically Vegan

Serving up authenticity with a side of veganism

Confessions of Parenting

Helping Find Simple Solutions for Busy Moms

BROOKS LATELY

Meals Made Easy

3GLOL

Got food? We do!!

Lemon Blossoms

Home-cooked recipes from a professional chef

The Gingered Whisk

Raising Adventurous Eaters through global weeknight cuisine

Pineapple House Rules

Dishing about the savory, sweet, and sometimes messy parts of life. | A Houston based food and lifestyle blog.

Random Sweetness Baking

Bake something sweet and share it.

Bake It Veggie

My vegetarian journey! | (Mostly) Easy vegetarian recipes, and more!

4 Sons 'R' Us

Fast fix, budget-friendly, family-style recipes made from scratch at home

Salt and a Smile

Cooking vegetarian with kids, one day at a time