Kitchen Hint of the Day!

November 23, 2022 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Skim the fat…..

Spoon out excess fat from stocks, stews, and sauces by skimming a few ice cubes (wrapped in a paper towel or cheese cloth) along the surface of the liquid. The ice helps the fat solidify, making it easier to remove with a spoon (or even a piece of toast). Eat Healthy!

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Tex-Mex Turkey Chili

November 11, 2022 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I’ve got a 2nd Jennie – O Turkey Chili Recipe to pass along, Tex-Mex Turkey Chili. This one is made using JENNIE-O® Extra Lean Ground Turkey Breast, Onion, Garlic, Spices, Low Sodium Chicken Broth, Salsa, Kidney Beans, and Green Bell Peppers. This will be one Hearty and Delicious Turkey Chili! You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Stay Safe and Make the SWITCH in 2022! https://www.jennieo.com/

Tex-Mex Turkey Chili
It’s easy to switch from beef to turkey when it tastes this good. Savory, delicious and gluten-free, this hearty Tex-Mex chili recipe is ready in under 30 minutes.
Total Time – 35 Minutes
Serving Size – 6 Servings

INGREDIENTS
1 onion, chopped
3 cloves garlic, minced
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
1 tablespoon chili powder
1 tablespoon ground cumin
salt, if desired
1 cup low-sodium chicken broth
2 (14½-ounce) cans salsa-style or regular stewed tomatoes, undrained
1 (16-ounce) can kidney or pinto beans, drained and rinsed
1 green bell pepper, diced
¾ cup CHI-CHI’S® salsa

DIRECTIONS
1) Coat large saucepan with cooking spray.

2) Add onion and garlic; cook over medium heat 5 minutes, stirring occasionally.

3) Crumble turkey into saucepan; sprinkle with chili powder, cumin, and salt, if desired.

4) Spray a skillet with nonstick cooking spray. Preheat skillet over medium-high heat.

5) 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.

6) Add chicken broth, tomatoes, beans, bell pepper and salsa. Bring to a boil over high heat.

7) Reduce heat; simmer 10 minutes, stirring occasionally.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 390
Protein 38g
Carbohydrates 58g
Fiber 22g
Sugars 6g
Fat 2g
Cholesterol 35mg
Sodium 390mg
Saturated Fat 0g
https://www.jennieo.com/recipes/tex-mex-turkey-chili/

Healthy Fall Dinner Recipes

November 9, 2022 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website it’s Healthy Fall Dinner Recipes. Find Delicious and Healthy Fall Dinner Recipes with recipes including Creamy Chicken and Mushrooms, Mediterranean Meat Loaf, and Sweet Potato and Black Bean Chili. Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2022! http://www.eatingwell.com/

Healthy Fall Dinner Recipes
Find healthy, delicious fall dinner recipes, from the food and nutrition experts at EatingWell.

Creamy Chicken and Mushrooms
Whether you scored wild mushrooms at the farmers’ market, found cultivated maitake or shiitake at the supermarket or just have some baby bellas on hand, this healthy creamy chicken recipe is delicious with any of them. Serve over whole-wheat egg noodles or mashed potatoes……

Mediterranean Meat Loaf
This fabulous meat loaf is moist, tender and colorful. Keep the fat content low in this recipe by using lean ground beef and refrigerated egg product……

Sweet Potato and Black Bean Chili
Make a double batch of this quick vegetarian chili, full of black beans and sweet potatoes, and eat it for lunch the next day or freeze the extras for another night. We love the smoky heat from the ground chipotle, but omit it if you prefer a mild chili. Serve with tortilla chips or cornbread and coleslaw……

* Click the link below to get all the Healthy Fall Dinner Recipes
https://www.eatingwell.com/recipes/19831/seasonal/fall/dinner/

Wild idea Buffalo Recipe of the Week – 4 BEAN BISON CHILI

October 26, 2022 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild idea Buffalo Recipe of the Week is 4 BEAN BISON CHILI. Late Fall and Early Winter, it’s time for some Chili! Ground Bison takes your Chili to a new level! To make this Chili you’ll be using Wild Idea Buffalo Premium Ground Buffalo along with Spices (many spices), Tomato Sauce, Stewed Tomatoes, Golden Pepperoncini, Lemon, and 4 different types of Beans (butter beans, black beans, kidney beans, and pinto beans). You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2022! https://wildideabuffalo.com/

4 BEAN BISON CHILI
If you are looking for a great chili to bring to your next chili cook-off or football game, then try this recipe and let the compliments roll in. Even better the second (or third) day – if there’s leftovers. (Makes 10 servings)

INGREDIENTS:

2 1 lbs. Premium Ground Buffalo
2 tablespoons olive oil
1 onion, chopped
2 tablespoons fresh garlic, chopped
2 tablespoons cumin
2½ tablespoons chili powder
½ tablespoon oregano
½ tablespoon thyme
2 teaspoons coriander
½ teaspoon each smoked paprika and cayenne
1 tablespoon black pepper
2 teaspoons salt
1 Quart stewed tomatoes
1 Quart tomato sauce
8 golden pepperoncini, diced + juices
1 15oz can each: butter beans, black beans, kidney beans, and pinto beans, (drained – but not rinsed)
1 lemon, juiced
2 cups water

PREPARATION:

1) Mix all dry spices together.
2) In heavy stew pot, over medium high heat, heat olive oil.
3) Add Wild Idea bison meat, crumbling into small pieces. Lightly brown, stirring constantly for 4 minutes.
4) Add onion, garlic and seasonings. Continue to brown, stirring occasionally for 10 minutes.
5) Add remaining ingredients and bring to a full boil. Reduce heat and simmer uncovered for ½ to 1 hour, or until desired thickness is achieved.

Adjust seasoning to taste. Garnish with fresh lime or lemon wedges, fresh chopped cilantro, sour cream, or grated cheddar cheese. Serve with Cheesy Jalapeño Corn Bread, recipe included with purchase, upon request.

https://wildideabuffalo.com/blogs/recipes/55667393-4-bean-bison-chili

Leftover 3 Bean Turkey Chili

October 13, 2022 at 7:37 PM | Posted in beans, Bush's, chili, Jennie-O, Jennie-O Turkey Products, spices and herbs | Leave a comment
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Today’s Menu: Leftover 3 Bean Turkey Chili w/ Cornbread

 

For Breakfast I Poached an Egg and served it on a Aunt Millie’s Living Carb Smart English Muffin. I also heated up a couple of Johnsonville Turkey Breakfast Sausage Links and a cup of Bigelow Decaf Green Tea. It’s a cool Fall morning out there, 44 degrees and windy. The rain stopped and the skies cleared. For the Afternoon it was sunny and 58 degrees. I took Mom to her Treatment Appointment then back home to a yard full of leaves. Tis the Fall Season! My Pepper Plants are still producing like crazy, everyone in the neighborhood has plenty of Green Bell Peppers. Cool Fall Day deserves Chili, 3 Bean Turkey Chili! That was my last container in the freezer. Which means I’ll be cooking up a new batch soon. Below I left the original post from last night for recipe directions and ingredients. Take Care and Stay Safe!

 

I love making a batch of my 3 Bean Turkey Chili! To make my Chili I’m using Jennie -O Lean Ground Turkey, 2 – 1lb. packages. The 3 Beans I use are 1 Can (16 oz.) Bush’s Chili Beans (Black Beans), 1 Can (16 oz.) Bush’s Chili Beans ( Kidney Beans), 1 Can (16 oz.) Bush’s Chili Beans (Great Northern Beans) drained and rinsed, a tablespoon of Jif Creamy Peanut Butter, 1 Red Onion (medium Chopped or Minced), 1 Jalapeno Pepper (Seeded and Chopped), and 3 Cloves Minced Garlic. For my spices I use 1 Packet McCormick Chili Mix, 2 Cans (6 oz.) Hunt’s Tomato Paste (2 cans),4 Cloves Minced Garlic, 2 tsp Ground Anchio Chile Pepper, 2 tsp Ground Paprika, 1 Tbs. Ground Chile Seasoning, 2 Tbs. Ground Roasted Cumin, 1 tsp Ground Cinnamon, 2Tbsps Jif Smooth Peanut Butter, 1 Tbsp of Cilantro Leaves and 5 Dashes of Frank’s Hot Sauce or to taste (I usually add a lot more dashes!). What’s good about this recipe you can use your own favorite Spices and make your own tweaks to it.

 

First thing I do is get the Crock Pot out and put in a Glad Crock Pot Liner. The Liners are incredible, just line your Crock Pot with one and spray it with Pam Cooking Spray. Now you are set to go. It makes for one easy clean up, just remove it when done and give the inside of your Crock Pot a quick wipe down and your clean up is done! On with the recipe.

 

I prepared the Ground Turkey and Bean Mix last night and had it in the fridge. To prepare the Turkey, I started by browning the Jennie -O Ground Turkey. Using a large skillet sprayed with Pam Cooking Spray and 1 tablespoon of Extra Virgin Olive Oil. Preheat the skillet on medium heat. When heated I add the Ground Turkey and all the Seasonings and Tomato Paste, stirring often. When the Turkey has browned I put it aside and mixed my Beans. I opened all 3 cans of Bush Beans into a large bowl and stirred until mixed.

 

This morning I turned the Slow Cooker on Low, sprayed the cooker liner with Pam Non Stick Spray, and added a 1/2 cup of Water to it. Let heat for about 20 minutes and I added everything to the Crock Pot. I’ll be cooking my Chili for 6 – 7 hours. Then sit back and enjoy the aroma, that usually starts after a couple of hours or so of simmering! I love a thick Chili and this one works! The Jennie – O Ground Turkey combined with all those Beans and Spices is a perfect match. Served it topped with some Sargento Reduced Fat Shredded Sharp Cheddar Cheese and a couple of shakes of Frank’s Red Hot Sauce. I’ll be using the Leftover Chili in a couple of different ways for meals , can’t wait! Chili is even better after sitting in the fridge for a day! The full recipe and list of ingredients is at the end of the post. For Dessert latera Jello Sugar Free Dark Cherry Jello.

 

 

 

 

3 Bean Turkey Chili
Ingredients
2 – 1 lb. package Jennie – O Extra Lean Ground Turkey Breast
2 Cans (6 oz.) Hunt’s Tomato Paste
1 Can (16 oz.) Bush’s Chili Beans (Red Beans)
1 Can (16 oz.) Bush’s Chili Beans ( Kidney Beans)
1 Can (16 oz.) Bush’s Chili Beans (Great Northern Beans), drained and rinsed
1 Packet McCormick Chili Mix
1/2 Red Onion (medium), Chopped or Minced
1 Jalapeno Pepper, Unseeded and Chopped
4 Cloves Minced Garlic
4 Cloves Minced Garlic
2 Tsps Ground Anchio Chile Pepper
2 Tsps Ground Paprika
1 Tbs. Ground Chile Seasoning
2 Tbs. Ground Roasted Cumin
1 Tsps Ground Cinnamon
1 Tbs of Cilantro Leaves
5 Dashes of Frank’s Hot Sauce or to taste.
1/2 Cup of Water
Shredded Cheese, I like to use Grated Dutch Gouda or Sargento Reduced Fat Shredded Cheddar Cheese (Topping)
Oyster Crackers
Frank’s Hot Sauce or to taste.

Directions:
*Brown Turkey in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Add all remaining spices and ingredients except 1 can of the tomato paste and water.
*ADD to slow cooker and add in the remaining 1 can of tomato paste and 1/2 cup of water.
*COVER with lid. Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).

*Serve in bowl or mug with cheese and oyster crackers, A Tablespoon of fat-free sour cream, Chopped Onions, or serve with some home made cornbread.

Healthy Fall Crockpot and Slow Cooker Recipes

October 2, 2022 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell Website it’s Healthy Fall Crockpot and Slow Cooker Recipes. Find some Delicious and Healthy Fall Crockpot and Slow Cooker Recipes with recipes including Hungarian Beef Goulash, Slow-Cooker Stout and Chicken Stew, and Winter Minestrone. Find these recipes and more all at the EatingWell website. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2022! http://www.eatingwell.com/

Healthy Fall Crockpot and Slow Cooker Recipes
Find healthy, delicious fall crockpot and slow-cooker recipes, from the food and nutrition experts at EatingWell.

Hungarian Beef Goulash
This streamlined goulash skips the step of browning the beef, and instead coats it in a spice crust to give it a rich mahogany hue. This saucy dish is a natural served over whole-wheat egg noodles. Or, for something different, try prepared potato gnocchi or spaetzle……

Slow-Cooker Stout and Chicken Stew
Chicken thighs can take plenty of cooking without getting tough or drying out, which makes them perfect for the slow cooker. Here we braise them in Guinness stout along with hearty vegetables, with just the right amount of bacon for added savoriness……

Winter Minestrone
This version of the Italian classic vegetable and bean soup is made in the slow cooker and mixes in flavorful sausage and squash. Use any variety of winter squash……

* Click the link below to get all the Healthy Fall Crockpot and Slow Cooker Recipes
https://www.eatingwell.com/recipes/19823/seasonal/fall/crockpot-slow-cooker/

Healthy Fall Crockpot and Slow Cooker Recipes

September 28, 2022 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell Website it’s Healthy Fall Crockpot and Slow Cooker Recipes. Find some Delicious and Healthy Fall Crockpot and Slow Cooker Recipes with recipes including Slow-Cooker Jambalaya, Slow-Cooker Beef Stew, and Slow-Cooker Chicken Cacciatore with Polenta. Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2022! http://www.eatingwell.com/

Healthy Fall Crockpot and Slow Cooker Recipes
Find healthy, delicious fall crockpot and slow-cooker recipes, from the food and nutrition experts at EatingWell.

Slow-Cooker Jambalaya
This hearty jambalaya is bursting with chicken, smoked turkey sausage, and shrimp. It takes just 25 minutes to prep in the morning and then your slow cooker will work its magic and deliver a tasty meal at the end of the day……

Slow-Cooker Beef Stew
Load the crock pot and go with this stew recipe that’s prepped in the morning and simmers all day so you’ll come home to a Sunday-worthy dinner (and your house smelling downright heavenly). Tender beef, melt-in-your-mouth potatoes and carrots in a rich broth–this could be the best and easiest beef stew you’ve ever made……

Slow-Cooker Chicken Cacciatore with Polenta
This rustic stew cooks all day in the slow cooker so you can come home to a comforting, hot dinner. Not a fan of polenta? Try this healthy chicken dinner over pasta instead……

* Click the link below to get all the Healthy Fall Crockpot and Slow Cooker Recipes
https://www.eatingwell.com/recipes/19823/seasonal/fall/crockpot-slow-cooker/

One of America’s Favorites – Hot Dogs

September 12, 2022 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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A typical hot dog with added mustard as a condiment

A hot dog (less commonly spelled hotdog) is a food consisting of a grilled or steamed sausage served in the slit of a partially sliced bun. The term hot dog can also refer to the sausage itself. The sausage used is a wiener (Vienna sausage) or a frankfurter (Frankfurter Würstchen, also just called frank). The names of these sausages also commonly refer to their assembled dish. Some consider a hot dog to technically be a sandwich. Hot dog preparation and condiments vary worldwide. Typical condiments include mustard, ketchup, relish, onions in tomato sauce, and cheese sauce. Common garnishes include sauerkraut, diced onions, jalapeños, chili, grated cheese, coleslaw, bacon, and olives. Hot dog variants include the corn dog and pigs in a blanket. The hot dog’s cultural traditions include the Nathan’s Hot Dog Eating Contest and the Oscar Mayer Wienermobile.

These types of sausages were culturally imported from Germany and became popular in the United States. It became a working-class street food in the U.S., sold at stands and carts. The hot dog became closely associated with baseball and American culture. Although particularly connected with New York City and its cuisine, the hot dog eventually became ubiquitous throughout the US during the 20th century. Its preparation varies regionally in the country, emerging as an important part of other regional cuisines, including Chicago street cuisine.

The word frankfurter comes from Frankfurt, Germany, where pork sausages similar to hot dogs originated. These sausages, Frankfurter Würstchen, were known since the 13th century and given to the people on the event of imperial coronations, starting with the coronation of Maximilian II, Holy Roman Emperor, as King. “Wiener” refers to Vienna, Austria (German: Wien), home to a sausage made of a mixture of pork and beef. Johann Georg Lahner, an 18th/19th century butcher from the Franconian city of Coburg, is said to have brought the Frankfurter Würstchen to Vienna, where he added beef to the mixture and simply called it Frankfurter. Nowadays, in German-speaking countries, except Austria, hot dog sausages are called Wiener or Wiener Würstchen (Würstchen means “little sausage”), to differentiate them from the original pork-only mixture from Frankfurt. In Swiss German, it is called Wienerli, while in Austria the terms Frankfurter or Frankfurter Würstel are used.

Hot dogs being grilled

It is not definitively known who started the practice of serving the sausage in the bun. One of the strongest claims comes from Harry M. Stevens who was a food concessionaire. The claim is that, while working at the New York Polo Grounds in 1901, he came upon the idea of using small French rolls to hold the sausages when the waxed paper they were using ran out.

A German immigrant named Feuchtwanger, from Frankfurt, in Hesse, allegedly pioneered the practice in the American Midwest; there are several versions of the story with varying details. According to one account, Feuchtwanger’s wife proposed the use of a bun in 1880: Feuchtwanger sold hot dogs on the streets of St. Louis, Missouri, and provided gloves to his customers so that they could handle the sausages without burning their hands. Losing money when customers did not return the gloves, Feuchtwanger’s wife suggested serving the sausages in a roll instead. In another version, Antoine Feuchtwanger, or Anton Ludwig Feuchtwanger, served sausages in rolls at the World’s Fair – either at the 1904 Louisiana Purchase Exposition in St. Louis, or, earlier, at the 1893 World’s Columbian Exposition, in Chicago – again, allegedly because the white gloves provided to customers to protect their hands were being kept as souvenirs.

Another possible origin for serving the sausages in rolls is the pieman Charles Feltman, at Coney Island in New York City. In 1867 he had a cart made with a stove on which to boil sausages, and a compartment to keep buns in which they were served fresh. In 1871 he leased land to build a permanent restaurant, and the business grew, selling far more than just the “Coney Island Red Hots” as they were known.

Ingredients
Common hot dog sausage ingredients include:
* Meat trimmings and fat
* Flavorings, such as salt, garlic, and paprika
* Preservatives (cure) – typically sodium erythorbate and sodium nitrite
Pork and beef are the traditional meats used in hot dogs. Less expensive hot dogs are often made from chicken or turkey, using low-cost mechanically separated poultry. Changes in meat technology and dietary preferences have led manufacturers to lower the salt content and use turkey, chicken, and vegetarian meat substitutes.

Commercial preparation

Hot dogs with ketchup, mustard, raw onion, fried onion, artificial bacon bits, and sliced pickle

Hot dogs are prepared commercially by mixing the ingredients (meats, spices, binders and fillers) in vats where rapidly moving blades grind and mix the ingredients in the same operation. This mixture is forced through tubes into casings for cooking. Most hot dogs sold in the US are “skinless” rather than “natural casing” sausages.

Natural-casing hot dogs
As with most sausages, hot dogs must be in a casing to be cooked. Traditional casing is made from the small intestines of sheep. The products are known as “natural casing” hot dogs or frankfurters. These hot dogs have firmer texture and a “snap” that releases juices and flavor when the product is bitten.

Kosher casings are expensive in commercial quantities in the US, so kosher hot dogs are usually skinless or made with reconstituted collagen casings.

Skinless hot dogs
“Skinless” hot dogs use a casing for cooking, but the casing may be a long tube of thin cellulose that is removed between cooking and packaging, a process invented in Chicago in 1925 by Erwin O. Freund, founder of Visking.

The first skinless hot dog casings were produced by Freund’s new company under the name “Nojax”, short for “no jackets” and sold to local Chicago sausage makers.

Skinless hot dogs vary in surface texture, but have a softer “bite” than with natural casing. Skinless hot dogs are more uniform in shape and size and cheaper to make than natural casing hot dogs.

Home consumption
A hot dog may be prepared and served in various ways. Typically it is served in a hot dog bun with various condiments and toppings. The sausage itself may be sliced and added, without bread, to other dishes.

A Coney Island hot dog with chili, onion, and mustard

In the US, the term hot dog refers to both the sausage by itself and the combination of sausage and bun. Many nicknames applying to either have emerged over the years, including frankfurter, frank, wiener, weenie, coney, and red hot. Annually, Americans consume 20 billion hot dogs.

Hot dog restaurants
Stands and trucks sell hot dogs at street and highway locations. Wandering hot dog vendors sell their product in baseball parks. At convenience stores, hot dogs are kept heated on rotating grills. 7-Eleven sells the most grilled hot dogs in North America — 100 million annually. Hot dogs are also common on restaurants’ children’s menus. Fast-food restaurant chains typically do not carry hot dogs because of its shorter shelf-life, more complex toppings and cooking, and mismatched consumer expectations. There are also restaurants where hot dogs are a specialty.

Variations
Many variations are named after regions other than the one in which they are popular. The “New York dog” or “New York style” hot dog is a natural-casing all-beef frank topped with sauerkraut and spicy brown mustard, onions optional. Sauteed bell peppers, onions, and potatoes find their way into New Jersey’s deep-fried Italian hot dog. In the Midwest, the Chicago-style hot dog is served on a poppy seed bun and topped with mustard, fresh tomatoes, onions, “sport peppers”, bright green relish, dill pickles, and celery salt. Michigan hot dogs are popular in upstate New York (as are white hots), while Coney Island hot dogs are popular in Michigan. Hot wieners, or weenies, are a staple in Rhode Island where they are sold at restaurants with the misleading name “New York System.” Texas hot dogs are spicy variants found in upstate New York and Pennsylvania (and as “all the way dogs” in New Jersey), but not Texas. In the Philadelphia metro area, Texas Tommy refers to a hot dog variant in which the dog is topped with melted cheddar or another cheese and wrapped in bacon.

Some baseball parks have signature hot dogs, such as Dodger Dogs at Dodger Stadium in Los Angeles, and Fenway Franks at Fenway Park in Boston, which are boiled then grilled, and served on a New England-style bun.

Kitchen Hint of the Day!

August 27, 2022 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Save some money…..

Cook in bulk. When time allows, make a pot of soup or chili. Make a full recipe to feed 4-6 people and freeze it in individual portions. Then you have meals for those busy days when time is short! Love that Soup and Chili.

Tailgating Turkey Burger

August 26, 2022 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I have another Jennie – O Burger recipe to pass along, Tailgating Turkey Burger. It’s a Jennie – O Turkey Burger topped with some delicious Hormel Chili with Beans. You could substitute the Hormel Chili with Beans with Hormel Turkey Chili with Beans, which is the can Chili I sometimes use, or use your own homemade Chili. Served on Garlic Toast and topped with the Chili, Cheddar Cheese, and Sour Cream. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Stay Safe and Make the SWITCH in 2022! https://www.jennieo.com/

Tailgating Turkey Burger
Made with lean ground turkey and formed into a football shape, these tasty chili burgers are ready for game-day greatness. Tailgating Turkey Burgers are ready in under 30 minutes and under 500 calories per serving!

Total Time -30 Minutes
Serving Size – 6 Servings

Ingredients
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
⅓ cup finely chopped cilantro
4 cloves garlic, minced
1 teaspoon freshly ground pepper
1 teaspoon salt, if desired
6 slices garlic toast
1 (15-ounce) can HORMEL® Chili with Beans, heated according to can
¾ cup shredded Cheddar cheese
2 tablespoons fat-free sour cream

Directions
1) In large bowl combine turkey, cilantro, garlic, pepper and salt, if desired. Mix until combined. Divide turkey mixture into 6 (1/2 – inch thick) oval (football) shaped patties.

2) Spray non-stick skillet with cooking spray. Place patties in skillet over medium-high heat. Cover and cook 18 minutes, turning 2 to 3 times and until internal temperature reaches well-done 165°F as measured by a meat thermometer.

3) Heat broiler. Place turkey burger on garlic toast. Top with chili and cheese. Broil 4 to 5 inches from heat source 2 to 3 minutes or until cheese is melted. Top with sour cream.
* Always cook to an internal temperature of 165°F.

Nutritional Information
Calories 410
Fat 21g
Protein 26g
Cholesterol 85mg
Carbohydrates 28g
Sodium 750mg
Fiber 4g
Saturated Fat 8g
Sugars 2g
https://www.jennieo.com/recipes/tailgating-turkey-burger/

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