Jennie – O Turkey Recipe of the Week – Fresh Mexican Turkey Lettuce Wraps

July 5, 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 – Fresh Mexican Turkey Lettuce Wraps. Made using JENNIE-O® Lean Ground Turkey along with a blend of authentic Mexican flavors. You can find this recipe at the Jennie – O Turkey website along with all the other Delicious and Healthy Recipes. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Fresh Mexican Turkey Lettuce Wraps
This is a Gluten Free Recipe

Not your average lettuce wraps. Made with all-natural lean turkey for a delicious and nutritious alternative to ground beef, and topped with an amazing blend of authentic Mexican flavors. This is a dish you’ll keep coming back to.

INGREDIENTS
1 jalapeño, seeded and coarsely chopped
1 garlic clove, smashed
1 teaspoon ginger
1 tablespoon minced white onion
½ tablespoon fresh lime juice
2 tablespoons water
1 cup mayonnaise
2 tablespoons finely chopped cilantro
salt, if desired
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
2 head romaine lettuce
1 avocado, diced
1 tomato, diced
¼ cup shredded Cheddar cheese
½ cup chopped fresh cilantro leaves

DIRECTIONS
1) In blender, add jalapeño, garlic, ginger, onion, lime juice, water, mayonnaise, 2 tablespoons cilantro and salt, if desired. Puree all ingredients together. Refrigerate until ready to use.
2) Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
3) Remove core from lettuce heads; wash and dry leaves. Spoon turkey onto the center of lettuce leaf and top with avocado, tomato, cheese and cilantro. Top with cilantro lime sauce.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 420
Protein 30g
Carbohydrates 26g
Fiber 11g
Sugars 11g
Fat 22g
Cholesterol 100mg
Sodium 700mg
Saturated Fat 7g
https://www.jennieo.com/recipes/1280-fresh-mexican-turkey-lettuce-wraps

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“Meatless Monday” Recipe of the Week – Ravioli with Black Bean Salsa

December 31, 2018 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Ravioli with Black Bean Salsa. Made using BUITONI® Cheese Ravioli, Chunky Home-Style Tomato Salsa, Black Beans, Cilantro, and Monterey Jack Cheese. The recipe is from the CooksRecipes website which has a fantastic selection of recipes to please all tastes, diets, or cuisines. Check it out today! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Ravioli with Black Bean Salsa
Italy meets Mexico in this fun, festive and deliciously easy dish.

Recipe Ingredients:
1 (9-ounce) package BUITONI® Cheese Ravioli
1 (16-ounce) jar chunky home-style tomato salsa
1 (14-ounce) can black beans, drained and rinsed
1 1/2 tablespoons finely chopped cilantro
1/2 cup shredded Monterey Jack cheese

Cooking Directions:
1 – Prepare pasta according to package directions.
2 – Heat salsa and black beans in medium saucepan; gently fold in pasta . Top with cheese and cilantro.
Makes 4 servings.
https://www.cooksrecipes.com/mless/ravioli_with_black_bean_salsa_recipe.html

It’s Nuts I tell you..CILANTRO LIME PISTACHIOS and PEPITAS

September 13, 2018 at 5:02 AM | Posted in NUTS COM | Leave a comment
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From the nuts.com (https://nuts.com/) website this week its CILANTRO LIME PISTACHIOS and PEPITAS. Pistachios and Sprouted Pepitas Latin Sauce called a Mojo, which is with Cilantro, Juicy Jalapenos and freshly squeezed Lime Juice. Fantastic Flavors! This is just one of many great items that you can purchase at the Nuts site (https://nuts.com/). Purchase items like; NUTS, DRIED FRUIT, CHOCOLATES and SWEETS, SNACKS, COFFEE and TEA, COOKING and BAKING, and GIFTS. Plus Get 1-2 day FREE shipping on orders over $59, see for details! Now more on the CILANTRO LIME PISTACHIOS and PEPITAS. Enjoy and Healthy in 2018!

 

 

 

CILANTRO LIME PISTACHIOS and PEPITAS
Inspired by the traditional Latin sauce called a Mojo, every batch is made with the freshest ingredients – big bunches of fragrant cilantro, juicy jalapenos and freshly squeezed lime juice. Then they add their custom blend of spices and – OLE! These pistachios and sprouted pepitas are jumping with mojo!

All of the nuts are soaked in water overnight. During this time, amazing dormant enzymes and nutrients are activated and existing fats are transformed into healthier amino acids. This process is called germination. Live enzymes allow the nuts to be easily digested and the nutrients readily absorbed by our bodies.

The nuts are then seasoned and gently air-dried at low temperatures around 115 degrees. Drying at low temperatures, instead of roasting, protects all of the live enzymes and nutrients. The end result is LIVE nuts!

Ingredients
Soaked Pistachios (transitional), Sprouted Organic Pepitas, Organic Fresh Lime, Organic Fresh Cilantro, Organic Spices, Organic Fresh Jalapeno, Organic Cold Pressed Olive Oil, Pink Crystal Salt and Lime Oil. (May contain shell fragments) Packaged in the same facility as peanuts, tree nuts, soy, and milk products.

Nutrition Facts
Serving size 28g (~1 oz.)

Amount per serving
Calories 131
Calories from Fat 88
%DV
Total Fat 10g 16%
Saturated Fat 1g 7%
Cholesterol 0mg 0%
Sodium 305mg 13%
Total Carbohydrate 6g 2%
Dietary Fiber 2g 8%
Sugars 1g
Protein 5g
Vitamin A 4%
Vitamin C 4%
Calcium 3%
Iron 11%
More Info
Store in a cool dry place for up to 6 months. It is ok to refrigerate.
https://nuts.com/nuts/pistachios/cilantro-lime-pepitas.html

 


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Jennie – O Turkey Recipe of the Week – Grilled Turkey with Pineapple Citrus Relish

May 18, 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 – Grilled Turkey with Pineapple Citrus Relish. You’ll be using JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins along with a marinade for the Tenderloin and a Pineapple Citrus Relish. A serving suggestion is to serve it over Cooked Rice. The dish is 240 calories and 14 net carbs! You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/

Grilled Turkey with Pineapple Citrus Relish
Sweet and savory — who knew they’d pair so well? This recipe features extra lean turkey tenderloins grilled in a delicious marinade, topped with a fresh, crunchy relish and served over rice.

INGREDIENTS
1 (20-ounce) package JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins
1 (8-ounce) can pineapple tidbits in juice, drained and juice reserved
3 tablespoons plus 2 teaspoons lime juice, divided
2 teaspoons olive or vegetable oil
2 cloves garlic, minced
2 oranges, peeled, segmented and chopped
½ cup finely diced red bell pepper
2 tablespoons chopped red onion
1 tablespoon chopped fresh cilantro
cooked rice, if desired

DIRECTIONS
1) In 13 x 9 x 2-inch baking dish, place tenderloin. In small bowl, mix pineapple juice, 3 tablespoons lime juice, olive oil and garlic. Pour over turkey. Cover and refrigerate for 30 minutes, turning turkey occasionally.
2) Meanwhile, chop pineapple and place in medium bowl. Add remaining 2 teaspoons lime juice, oranges, red bell pepper, red onion and cilantro; mix well and set aside.
3) Remove turkey from marinade. Discard marinade. Grill turkey as specified on the package. Always cook to well-done, 165ºF as measured by a meat thermometer. Serve turkey with pineapple-citrus relish and cooked rice, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 240
Protein 34g
Carbohydrates 16g
Fiber 2g
Sugars 12g
Fat 1.5g
Cholesterol 65mg
Sodium 100mg
Saturated Fat 0g
https://www.jennieo.com/recipes/119-grilled-turkey-with-pineapple-citrus-relish

Summer Time Turkey Burgers

May 18, 2018 at 5:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I have another delicious and healthy Jennie – O Turkey recipe to pass along, Summer Time Turkey Burgers. In the good old Summer Time why not have a Summer Time Turkey Burger! It’s made using JENNIE-O® Turkey Burgers – All White Meat. With toppings of Cotija Cheese, Pico de Gallo, Lettuce, Cilantro, Non-Fat Greek Yogurt, and WHOLLY GUACAMOLE® Dip. This Turkey Burger is loaded with flavor! You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/

Summer Time Turkey Burgers
Grilling Menu Fresh Take

INGREDIENTS
4 JENNIE-O® Turkey Burgers – All White Meat
4 burger buns
2 ounces cotija cheese, if desired
¼ cup pico de gallo
8 large leaf lettuce
4 teaspoons fresh chopped cilantro
squeeze of fresh lime juice
4 ounces non-fat Greek yogurt
4 ounces WHOLLY GUACAMOLE® dip, if desired
4 ounces HERDEZ® salsa, if desired

DIRECTIONS
1) Cook turkey burgers as specified on the package. Always cook until well-done, 165°F as measured by a meat thermometer.
2) Toast buns and top with turkey burger, cheese, if desired, Pico de Gallo, lettuce, cilantro and squeeze of fresh lime. Spread yogurt on the bottom side of top bun. Serve dip and salsa, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 310
Protein 35g
Carbohydrates 22g
Fiber 3g
Sugars 5g
Fat 11g
Cholesterol 100mg
Sodium 620mg
Saturated Fat 3.5g
https://www.jennieo.com/recipes/942-summer-time-turkey-burgers

Soup Special of the Day………..CHICKEN SOUP WITH LIME AND CILANTRO

May 6, 2018 at 5:02 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is a CHICKEN SOUP WITH LIME AND CILANTRO. A delicious twist for your Chicken Soup! The recipe is from the Diabetic Gourmet Magazine website. At the Diabetic Gourmet site you can choose from Diabetic Recipes from; Main Course Recipes, Regional and Ethnic Cuisine, Salad Recipes, Sandwiches and Wraps, Vegetable Recipes, Vegetarian Recipes and more! Plus you can Diabetic News and Diabetes Management Tips. So Check one of my favorite sites out today! Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

CHICKEN SOUP WITH LIME AND CILANTRO

Ingredients

1 quart Homemade Chicken Broth or canned reduced-sodium chicken broth
1 whole chicken breast, skinned, boned, and split, or 2 skinless, boneless breast halves (about 3/4 pound)
3 tablespoons fresh lime juice
1/4 cup coarsely cilantro leaves

Directions

1 – Bring the broth to a simmer in a large saucepan.
2 – Add the chicken; cover and simmer over low heat until it is just cooked through, about 8 to 10 minutes.
3 – Remove and shred the chicken. Return it to the broth; add the lime juice and bring the soup to a boil.
4 – Ladle into soup bowls; sprinkle with cilantro.

Recipe Yield: Yield: 5 cups Serving size: 1 cup

NUTRITIONAL INFORMATION PER SERVING:
Calories: 102
Fat: 4 grams
Sodium: 126 milligrams
Cholesterol: 41 milligrams
Protein: 18 grams
Carbohydrates: 2 grams
Sugars: 1 grams
https://diabeticgourmet.com/diabetic-recipes/chicken-soup-with-lime-and-cilantro

Kitchen Hint of the Day! SUNDAY

April 29, 2018 at 5:00 AM | Posted in Kitchen Hints | Leave a comment
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To crisp cut up 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.

Chicken Enchiladas

February 2, 2018 at 5:55 PM | Posted in chicken, Enchiladas | 4 Comments
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Today’s Menu: Chicken Enchiladas

 

 

For Breakfast this morning I made some Simply Potatoes Shredded Hash Browns, Heated up some Meijer Diced Ham, fried an Egg Sunnyside Up, made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bow and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns then put the Sunnyside Up Egg on to top it off. I needed a good hearty Breakfast to start this cold morning. The temperature this morning was at 12 degrees but we had a wind chill to take around 1 below zero! The winds are gusting around 20 miles an hour and it is cold. The day was sunny and 26 degrees but felt a whole lot colder. So I got some things done around the house then ran a few things on the computer. For Dinner tonight my Mom’s favorite, Chicken Enchiladas.

 

 

I had not made these in quite a while and Mom and Dad had been wanting them so I’m preparing Chicken Enchiladas. So yesterday I went to Kroger after and picked up a Simple Life Rotisserie Chicken. Love these Roasters from Simple Truth that the Kroger Deli prepare. Always delicious and good size Roasters. I pulled all the Meat and put it in a plastic container and set it in the fridge until ready to use.

 

 

 

To make the Enchiladas I’ll need the following; Mission Carb Friendly Flour Tortillas, 2 tablespoon Roasted Ground Cumin, 2 tablespoon Chili Powder (plus more for sprinkling), 2 tablespoons Cajun Spice, 1 teaspoon Sea Salt, 1 teaspoon freshly Ground Black Pepper, 1 Kroger Simple Truth Rotisserie Chicken (pulled meat ), Extra Light Olive Oil, 1/2 medium Red Onion (diced), Three 15-ounce cans Red Enchilada Sauce (or use Green if preferred!), 3 cups of Sargento Reduced Fat 4 Cheese Mexican (plus more if needed), Daisy Reduced Fat Sour cream (for serving), and Chopped fresh Cilantro (for serving).

 

 

I already pulled all the Meat of the Rotisserie Chicken and had it in the fridge, try not snacking on the Chicken as you’re doing this (good luck). Put the pulled Chicken in a bowl and set aside. To prepare them I preheated the oven to 350 degrees F. I’ve been using Mission Carb Friendly Tortilla for a while now. One at a time, held the Tortillas over the stove top burner (heated to medium heat) to brown slightly, about 20 seconds per side. Set the warmed Tortillas aside. In a bowl, mix together the Cumin, Chili Powder, Cajun Spice, salt and pepper. Add the pulled Chicken to the Spice Mix. Heat the oil in a skillet over medium heat add the Chicken until heated through and remove the Chicken from the skillet and set aside. In the same skillet; and add the Onions to the skillet, stir them around and cook until deep golden brown and caramelized, 4 to 5 minutes; and set them aside on a plate. Pour the Enchilada Sauce into the skillet and reduce the heat to low, allowing it to warm through.

 

Ready for the oven…

To make the enchiladas: Pour 2 cups of the Sauce (Old El Paso Enchilada Sauce) into a 9-by-13-inch Casserole Dish and leave the rest in the skillet. Dip a Tortilla into the Sauce in the skillet, then lay it on a baking sheet or plate. Sprinkle some Cheese down the middle, followed by some Chicken and finally, some of the Caramelized Onions. Roll it up tightly, then place it seam-side down in the Casserole Dish. Repeat with the rest of the Tortillas. Pour the rest of the Sauce over the Enchiladas, then sprinkle on the rest of the Cheese. Give it a final sprinkling of Chili Powder. Bake until hot and bubbly, 30 minutes. Let it sit for 15 minutes before serving.

 

 

…….and done!

 

Serve the enchiladas topped with a dollop of sour cream, a sprinkling of cilantro. And time to enjoy these Enchiladas! Hot, Cheesy, and Flavorful! Another one of those Keeper Recipes courtesy of Ree Drummond of the Food Network. The original recipe is at the end of the post. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

 

 

 

Chicken Enchiladas

Ingredients
10 to 12 corn tortillas
2 tablespoons cumin
2 tablespoons chili powder, plus more for sprinkling
2 tablespoons Cajun spice
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 boneless, skinless chicken breasts
1/4 cup vegetable oil
1 large onion, diced
Three 15-ounce cans green enchilada sauce (or use red if preferred!)
3 cups grated Cheddar-Jack cheese, plus more if needed
Sour cream, for serving
Diced tomatoes, for serving
Chopped fresh cilantro, for serving
Lime wedges, for serving

Directions
1 – Preheat the oven to 350 degrees F.

2 – One at a time, hold the tortillas over the stove top burner (heated to medium heat) to brown slightly, about 30 seconds per side. Set the warmed tortillas aside

3 – In a bowl, mix together the cumin, chili powder, Cajun spice, salt and pepper. Sprinkle both sides of the chicken breasts with the spice mix.

4 – Heat the oil in a skillet over medium heat and cook the chicken on both sides until done in the middle and the juices run clear, 4 to 5 minutes per side. Set aside on a plate to cool, then shred finely with a fork.

5 – Throw the onions into the same skillet, stir them around and cook until deep golden brown and caramelized, 4 to 5 minutes; set them aside on a plate. Pour the enchilada sauce into the skillet and reduce the heat to low, allowing it to warm through.

…….and done!

6 – To assemble the enchiladas: Pour 2 cups of the sauce into a 9-by-13-inch casserole dish and leave the rest in the skillet. Dip a tortilla into the sauce in the skillet, then lay it on a baking sheet or plate. Sprinkle some cheese down the middle, followed by some chicken and finally, some of the caramelized onions. Roll it up tightly, then place it seam-side down in the casserole dish. Repeat with the rest of the tortillas. Pour the rest of the sauce over the enchiladas, then sprinkle on the rest of the cheese. Give it a final sprinkling of chili powder.

 

7 – Bake until hot and bubbly, 30 minutes. Let it sit for 15 to 20 minutes before serving.

8 – Serve the enchiladas topped with a dollop of sour cream, a sprinkle of diced tomatoes, a sprinkling of cilantro and a wedge of lime

Chipotle Mayo Turkey Sub

October 27, 2017 at 5:26 AM | Posted in Jennie-O Turkey Products | Leave a comment
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I’m passing along another Jennie – O Sandwich recipe, Chipotle Mayo Turkey Sub. This one is made using JENNIE-O® Cajun Style Turkey Breast along with Chipotle Mayo, Monterey Jack Cheese, Roasted Red Pepper, Cilantro, and all served on a Baguette. 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! https://www.jennieo.com/

 

Chipotle Mayo Turkey Sub
Made with fresh cilantro, roasted red pepper and JENNIE-O® Cajun Style Turkey Breast straight from your deli, these sub sandwiches are a perfect picnic plan. Plus, they’re ready in under 15 minutes!

INGREDIENTS

2 small baguettes
½ cup chipotle mayo
1 pound thinly sliced JENNIE-O® Cajun Style Turkey Breast, from the service deli
¾ cup Monterey jack cheese, sliced
½ cup roasted red pepper, cut into juilenne strips
8 sprigs fresh cilantro

DIRECTIONS

1 – Cut baguettes in half horizontally. Spread each half with chipotle mayonnaise.
2 – Arrange Cajun Style Turkey Breast over the bottom half of the bread, and top with cheese slices, roasted peppers and cilantro. Place top of loaves over sandwich and slice into 4 sandwiches.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories 410
Protein 25g
Carbohydrates 35g
Fiber 1g
Sugars 4g
Fat 19g
Cholesterol 65mg
Sodium 950mg
Saturated Fat 9g

https://www.jennieo.com/recipes/463-chipotle-mayo-turkey-sub

Roasted Turkey Chilaquiles

July 13, 2017 at 5:19 AM | Posted in Jennie-O Turkey Products | Leave a comment
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I cam across this at the Jennie – O website (https://www.jennieo.com/) and had to pass this delicious looking and healthy recipe along, Roasted Turkey Chilaquiles. Made with JENNIE-O® Bone-in Turkey Pot Roast, I’ve had the Pot Roast a couple of times and it’s incredible! You can find this recipe and get all the info on the JENNIE-O® Bone-in Turkey Pot Roast all at the Jennie – O website. Enjoy and Make the Switch! https://www.jennieo.com/

Roasted Turkey Chilaquiles

Pronounced Chee-lah-KEY-less, this traditional Mexican dish is sure to be a crowd pleaser for your family or get together! It features shredded JENNIE-O® Bone-in Turkey Pot Roast, crumbled queso fresco and corn tortilla chips. Fire up the oven and bring on the festivities!

INGREDIENTS

3 cups salsa
12 ounces JENNIE-O® Bone-in Turkey Pot Roast, cooked and shredded
½ (11-ounce) package corn tortillas chips
¼ cup crumbled queso fresco
garnish with green onion, chopped, if desired
½ cup Mexican crema, crème fraiche or sour cream, if desired
¼ cup chopped fresh cilantro leaves, if desired

DIRECTIONS

1) In large Dutch oven, over medium-high heat, add salsa. Bring to simmer and stir in turkey and tortilla chips. Tossing until coated and heated through.
2) Top tortilla mixture with crumbled queso fresco and garnish with chopped green onion, sour cream and cilantro, if desired. Serve immediately.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories270
Protein14g
Carbohydrates27g
Fiber3g
Sugars4g
Fat13g
Cholesterol45mg
Sodium480mg
Saturated Fat2.5g
https://www.jennieo.com/recipes/1171-roasted-turkey-chilaquiles

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