Appetizer of the Week – TANDOORI CHICKEN SKEWERS WITH MINT RAITA

May 14, 2022 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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This week’s Appetizer of the Week is a recipe for TANDOORI CHICKEN SKEWERS WITH MINT RAITA. To make this week’s recipe you’ll be needing Fat Free Plain Greek Yogurt, Reduced Fat Coconut Milk, Curry Powder, Garlic Cloves, Salt, Canola Oil, Skinless and Boneless Chicken Breast, Red Onion, Fresh Mint, and Lime Juice. The Dish is 121 calories and 7 carbs per serving. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2022! https://diabeticgourmet.com/

TANDOORI CHICKEN SKEWERS WITH MINT RAITA
Recipe for Tandoori Chicken Skewers with Mint Raita from our Main Dishes recipe section.

Ingredients

1 cup fat-free plain Greek yogurt, divided
1/3 cup reduced fat coconut milk, divided
2 tsp. curry powder, mild or hot
1-2 finely chopped garlic cloves
3/4 tsp. sea salt, divided
1 Tbsp. canola oil
1 lb. skinless and boneless chicken breast
2 Tbsp. finely chopped red onion
2 Tbsp. chopped fresh mint
1 tsp. fresh lime juice
12 (8-inch) bamboo skewers

Directions

1 – In wide, shallow bowl or deep plate, combine 2 tablespoons of yogurt with 2 tablespoons of coconut milk, curry powder, garlic and 1/2 teaspoon salt. Mix in oil.
2 – Cut chicken lengthwise into 12 strips. Insert skewer into bottom of one chicken strip and work it up lengthwise to top. Repeat with remaining chicken. Place skewers in curry marinade and using your fingers, make sure it coats them. Cover with plastic wrap and refrigerate for 1 to 8 hours.
3 – Arrange marinated chicken on paper toweling and blot dry, removing all excess marinade. Heat large skillet over medium-high heat, then coat with cooking spray. Or heat stovetop griddle. Arrange skewers in one layer in pan and cook for 2 minutes, browning chicken. Using tongs, turn skewers and brown on another side, 2 minutes. Turn chicken and cook until it is opaque and hot around skewer at thickest part of chicken. Transfer skewers to serving plate.
4 – While chicken cooks, prepare the Raita. In bowl, combine remaining yogurt and coconut milk with onions, mint, lime juice and remaining salt. When possible, make Raita 30 minutes before serving chicken to allow its flavors to develop and meld. Serve it the day it is made.

Recipe Yield: Makes 4 servings for main course or a snack for 6 or 12 people

NUTRITIONAL INFORMATION PER SERVING:
Calories: 121
Fat: 7 grams
Saturated Fat: 3 grams
Sodium: 297 milligrams
Protein: 8 grams
Carbohydrates: 7 grams
https://diabeticgourmet.com/diabetic-recipes/tandoori-chicken-skewers-with-mint-raita

Chicken, Peach, and Cabbage Salad

February 20, 2022 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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I’m passing along a recipe for a Chicken, Peach, and Cabbage Salad. To make this Salad you’ll be needing Chicken Breasts, Red Cabbage, Peach, Celery, Fat Free Plain Yogurt, Orange Juice, Curry Powder, Salt, and Black Pepper. There’s 154 calories and 8 net carbs per serving. 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 2022! https://www.diabetesselfmanagement.com/

Chicken, Peach, and Cabbage Salad
For days when you’re craving a homemade meal but don’t have much time, this low-carb and colorful salad comes together quickly and provides a hearty dose of protein to keep

you fueled.

Ingredients
1 1/2 cups diced cooked chicken breast, chilled
1 cup shredded red cabbage
1 medium ripe peach, peeled, pitted, and cut into 1-inch pieces or 1 small mango, peeled and diced
1 stalk celery, diced
1/4 cup fat-free plain yogurt or 2 tablespoons fat-free yogurt plus 2 tablespoons fat-free sour cream
3 tablespoons peach nectar or orange juice
1/4 teaspoon curry powder
1/8 teaspoon salt
1/8 teaspoon black pepper

Directions
Yield: 3 servings
Serving size: 1 cup

1. Combine chicken, cabbage, peach, and celery in medium bowl. Toss gently but well.

2. Stir together yogurt, juice, curry powder, salt, and pepper in small bowl. Stir into salad mixture. Mix gently but well.

Nutrition Information:
Calories: 154 calories, Carbohydrates: 10 g, Protein: 23 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 54 mg, Sodium: 174 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/salads/chicken-peach-and-cabbage-salad/

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Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
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Appetizer of the Week – Crab Curry Dip

February 19, 2022 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, CooksRecipes | Leave a comment
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This week’s Appetizer of the Week is a Crab Curry Dip. To make this week’s recipe you’ll be needing Light Cream Cheese, Nestle Carnation Evaporated Fat Free Milk, Imitation Crab meat, Green Onions, Curry Powder, Salt, and Assorted Cut Vegetables. There’s 100 calories and 3 carbs per serving. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe  needs! Enjoy and Eat Healthy in 2022!  https://www.cooksrecipes.com/index.html

Crab Curry Dip
Try this reduced fat crab dip with a delicious curry twist.

Recipe Ingredients:
1 (8-ounce) package light cream cheese (Neufchâtel), softened
1/2 cup NESTLÉ® CARNATION® Evaporated Fat Free Milk
3/4 cup (4-ounces) fresh, cooked OR chopped imitation crabmeat
2 tablespoons thinly sliced green onion
2 tablespoons finely chopped red bell pepper
1/2 teaspoon curry powder
1/4 teaspoon garlic salt
Assorted cut fresh vegetables

Cooking Directions:
1 – Beat cream cheese and evaporated milk in small mixer bowl until creamy.
2 – Stir in crabmeat, green onion, bell pepper, curry powder and garlic salt.
3 – Cover; refrigerate for 30 minutes. Serve with vegetables.
Makes 8 servings (1/4 cup each).

Nutritional Information Per Serving (1/8 of recipe): Calories: 100 Calories from Fat: 60 Total Fat: 6 g Saturated Fat: 4 g Cholesterol: 30 mg Sodium: 220 mg Carbohydrates: 3 g Dietary Fiber: 0 g Sugars: 3 g Protein: 6 g
https://www.cooksrecipes.com/appetizer/crab_curry_dip.html

“Meatless Monday” Recipe of the Week – Split Pea and Rice Soup Recipe for Diabetics

January 17, 2022 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Meatless Monday, Vegetarian | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Split Pea and Rice Soup Recipe for Diabetics. To make this week’s Recipe you’ll be needing Vegetable Oil, Onion, Carrots, Celery, Garlic, Curry Powder, Split Peas, Brown Rice, Water, Bay Leaf, Salt, and Pepper. There’s 131 calories and 22 net carbs per serving. 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 2022! https://www.diabetesselfmanagement.com/

Split Pea And Rice Soup Recipe for Diabetics
Peas? Yes, please! If you’re a fan of this versatile legume, you’ll want to try this cold-weather favorite. Packed with peas and brown rice and spiced with a hint of curry, it’s a satisfying winter snack or side.

Ingredients
Preparation time: 15 minutes
Cooking time: 1 to 1 1/2 hours.

1 tablespoon vegetable oil
1 onion, chopped
2 carrots, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1 to 2 teaspoons curry powder, to taste
2 cups split peas
1 cup uncooked brown rice, rinsed
8 cups water
1 bay leaf
1/2 teaspoon pepper
1/2 teaspoon salt

Directions
Yield: about 14 cups
Serving size: 1 cup

1 – Heat oil in large kettle and sauté onion, carrots, celery, and garlic until tender. Stir in curry powder to taste. Add split peas, rice, water, and bay leaf. Bring to a boil; reduce heat and cover. Simmer for 1 to 1 1/2 hours or until peas and rice are tender. Add pepper and salt and serve hot.

Nutrition Information:
Calories: 131 calories, Carbohydrates: 24 g, Protein: 6 g, Fat: 2 g, Saturated Fat: <1 g, Sodium: 227 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/hearty-split-pea-and-rice-soup/

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Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

One of America’s Favorites – Country Captain

August 16, 2021 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Country Captain

Country Captain is a curried chicken and rice dish, which is popular in the Southern United States. It was introduced to the U.S. through Charleston, Savannah, New York and Philadelphia, but has origins in India. The dish was once included in the United States military Meal, Ready-to-Eat packs, in honor of it being a favorite dish of George S. Patton.

It has also appeared on television shows in both the United States and in the United Kingdom, with chefs Bobby Flay, Atul Kochhar and Cyrus Todiwala all cooking the dish. Todiwala served his version to Queen Elizabeth II as part of her Diamond Jubilee celebrations.

In its basic form, country captain is a mild stew made with browned chicken pieces, onions, and curry powder. Almonds and golden raisins or zante currants are usually added. Many versions also call for tomatoes, garlic, and bell peppers. The dish is served over white rice. With the exception of the rice, it is meant to be cooked all in the same pot. Chef Mamrej Khan has referred to the dish as one of the first fusion dishes to be developed, making it part of the Anglo-Indian cuisine.

Country captain originated in India as a simple spatchcock poultry or game recipe involving onions and curry and possibly enjoyed by British officers. One theory is that an early 19th-century British sea captain, possibly from the East India Company, working in the spice trade introduced it to the American South via the port of Savannah. The dish remains popular amongst the communities in Mumbai, India. The “country” part of the dish’s name dates from when the term referred to things of Indian origin instead of British, and so the term “country captain” would have meant a captain of Indian origin, a trader along the coasts of India. Others claim that the word “captain” in the title is simply a corruption of the word “capon”.

In 1991, New York Times columnist Molly O’Neill researched the origin of the dish known as country captain, which had been a steady feature in southern cookbooks since the 1950s. Working with Cecily Brownstone, they discovered that the dish originally published in the United States in the pages of Miss Leslie’s New Cookery Book published in Philadelphia in 1857. The recipe required a “fine full-grown fowl”. It also appeared in the kitchens of Alessandro Filippini, who was a chef with a restaurant on Wall Street in the 18th century.

Fans of the dish have included Franklin D. Roosevelt, who introduced it to George S. Patton. It was Patton’s love for the dish which subsequently resulted in it being added in his honor to the U.S. Army’s Meal, Ready-to-Eat field rations in 2000. A variety of Southern chefs have recipes for the dish, including Paul Prudhomme, Paula Deen and Emeril Lagasse. The dish was featured on an episode of Throwdown! with Bobby Flay in season 6 guest-starring Matt and Ted Lee. It also appeared on the BBC One cooking show, Saturday Kitchen, with chef Atul Kochhar cooking the regular chicken and rice version of the dish.

Chef Cyrus Todiwala cooked a variation of country captain on Saturday Kitchen. His version was similar to Shepherd’s Pie, in that the meat was baked under a layer of potato. He had previously cooked the dish for Queen Elizabeth II and the Duke of Edinburgh at Kirishna Avanti school in Harrow as part of the Queen’s Diamond Jubilee celebrations in 2012. That version of the dish used rare breed lamb from the Orkney Islands which had been fed on seaweed. The dish is also now on the menu of Todiwala’s London restaurant, Café Spice Namasté.

Appetizer of the Week – Hot and Spicy Nuts

July 24, 2021 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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This week’s Appetizer of the Week is, Hot and Spicy Nuts. To make this week’s recipe you’ll be needing Whole Almonds, Pecan Halves, Walnut Halves, Canola Oil, Cumin, Curry Powder, Cayenne Pepper, and White Pepper. The Hot and Spicy Nuts have 96 calories and 2 net carbs per serving. 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 2021! https://www.diabetesselfmanagement.com/

Hot and Spicy Nuts
Looking for a quick and healthy snack that won’t break the calorie bank? With under 100 calories and 3 grams of carbohydrate per serving, these mixed nuts fit the bill. A hint of cayenne, cumin, and curry give this low-carb snack the perfect amount of kick!

Ingredients
Preparation time: 15–20 minutes

1/2 cup whole almonds
1/2 cup pecan halves
1/2 cup walnut halves
1 teaspoon canola oil
1/2 teaspoon cumin
1/2 teaspoon curry powder
1/8 teaspoon cayenne pepper
Dash of white pepper

Directions
Yield: 1 1/2 cups
Serving size: 1/4 cup

1 – Preheat oven to 350°F. Toss the nuts with oil in a large bowl. In a small bowl, combine the spices. Add spices to the nuts, stirring until the nuts are covered evenly. Spread the nuts on a baking tray in a single layer. Bake the nuts for 10 to 12 minutes. Remove from oven and cool before serving.

Nutrition Information:
Calories: 96 calories, Carbohydrates: 3 g, Protein: 2 g, Fat: 9 g, Saturated Fat: <1 g, Sodium: 1 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/snack/hot-and-spicy-nuts/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.
Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

Shrimp and Celery Salad

February 14, 2021 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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Here’s a recipe for a Shrimp and Celery Salad. To make this delicious and health dish you’ll be needing Reduced Fat Sour Cream, Mayonnaise, Lime Juice, Grated Lime Zest, Curry Powder, Salt, Deveined and Cooked Medium Shrimp, Celery Stalks and Cucumber. Enjoy! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Shrimp and Celery Salad
Fresh lime, curry powder, and creamy sour cream make a zesty dressing for this refreshing summer salad. Try spooning it onto toasted whole-grain bread for a delicious open-faced sandwich.

Recipe Ingredients:
1/2 cup reduced-fat sour cream
1/4 cup mayonnaise
2 tablespoons fresh lime juice
1 tablespoon grated lime zest
11/2 teaspoons curry powder
1/4 teaspoon salt
1 1/2 pounds peeled, deveined, and cooked medium fresh or frozen shrimp (thaw if frozen)
4 large celery stalks, thinly sliced
1 large cucumber, peeled, seeded, and thinly sliced

Cooking Directions:
1 – Whisk together sour cream, mayonnaise, lime juice, lime zest, curry powder, and salt in a large bowl. Add shrimp, celery, and cucumber; toss gently to coat. Refrigerate until ready to serve.
Makes 4 (1 1/2 cups) servings.

Nutritional Information Per Serving (1/4 of recipe; 1 1/2 cups): 330 calories, 17 g fat, 4.5 g saturated fat, 37 g protein, 6 g carbohydrate, 2 g dietary fiber, 670 mg sodium.
https://www.cooksrecipes.com/diabetic/shrimp_and_celery_salad_recipe.html

Appetizer of the Week – TANDOORI CHICKEN SKEWERS WITH MINT RAITA

October 17, 2020 at 6:02 AM | Posted in Appetizer of the Week, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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This week’s Appetizer of the Week is a recipe for TANDOORI CHICKEN SKEWERS WITH MINT RAITA. To make this week’s recipe you’ll be needing Fat Free Plain Greek Yogurt, Reduced Fat Coconut Milk, Curry Powder, Garlic Cloves, Salt, Canola Oil, Skinless and Boneless Chicken Breast, Red Onion, Fresh Mint, and Lime Juice. The Dish is 121 calories and 7 carbs per serving. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2020! https://diabeticgourmet.com/

TANDOORI CHICKEN SKEWERS WITH MINT RAITA

Ingredients

1 cup fat-free plain Greek yogurt, divided
1/3 cup reduced fat coconut milk, divided
2 tsp. curry powder, mild or hot
1-2 finely chopped garlic cloves
3/4 tsp. sea salt, divided
1 Tbsp. canola oil
1 lb. skinless and boneless chicken breast
2 Tbsp. finely chopped red onion
2 Tbsp. chopped fresh mint
1 tsp. fresh lime juice
12 (8-inch) bamboo skewers

Directions

1 – In wide, shallow bowl or deep plate, combine 2 tablespoons of yogurt with 2 tablespoons of coconut milk, curry powder, garlic and 1/2 teaspoon salt. Mix in oil.
2 – Cut chicken lengthwise into 12 strips. Insert skewer into bottom of one chicken strip and work it up lengthwise to top. Repeat with remaining chicken. Place skewers in curry marinade and using your fingers, make sure it coats them. Cover with plastic wrap and refrigerate for 1 to 8 hours.
3 – Arrange marinated chicken on paper toweling and blot dry, removing all excess marinade. Heat large skillet over medium-high heat, then coat with cooking spray. Or heat stovetop griddle. Arrange skewers in one layer in pan and cook for 2 minutes, browning chicken. Using tongs, turn skewers and brown on another side, 2 minutes. Turn chicken and cook until it is opaque and hot around skewer at thickest part of chicken. Transfer skewers to serving plate.
4 – While chicken cooks, prepare the Raita. In bowl, combine remaining yogurt and coconut milk with onions, mint, lime juice and remaining salt. When possible, make Raita 30 minutes before serving chicken to allow its flavors to develop and meld. Serve it the day it is made.

Recipe Yield: Makes 4 servings for main course or a snack for 6 or 12 people

NUTRITIONAL INFORMATION PER SERVING:
Calories: 121
Fat: 7 grams
Saturated Fat: 3 grams
Sodium: 297 milligrams
Protein: 8 grams
Carbohydrates: 7 grams
https://diabeticgourmet.com/diabetic-recipes/tandoori-chicken-skewers-with-mint-raita

“Meatless Monday” Recipe of the Week – Tofu and Edamame Stir-Fry with Thai Coconut Sauce

July 27, 2020 at 6:01 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Tofu and Edamame Stir-Fry with Thai Coconut Sauce. To make this week’s recipe you’ll be needing Extra Firm Tofu, Quick Cooking Rice, Vegetable Oil, Quick Cooking Rice, Vegetable Oil, Ginger, Garlic, Frozen Edamame, Curry Powder, Thai Red Curry Paste, Cashews, Coconut Milk, Fish Sauce, Sugar, and Salt. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Tofu and Edamame Stir-Fry with Thai Coconut Sauce
Recipe Ingredients:

1 (14-ounce) package extra firm tofu, drained
2 cups quick cooking rice
2 tablespoons vegetable oil
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 (16-ounce) bag frozen edamame, shelled
1 1/2 teaspoon curry powder
1/2 teaspoon Thai red curry paste
1/3 cup cashews
1 cup canned coconut milk
4 teaspoons fish sauce
2 teaspoons granulated sugar
1/4 teaspoon salt

Cooking Directions:
1 – Set tofu on a plate and cover with a paper towel. Set another plate on top and let stand briefly to extract excess water.
2 – Transfer tofu to a cutting board and cut into 1/2-inch cubes.
3 – Meanwhile, cook the rice according to package directions.
4 – Heat 1 tablespoon of the oil in a large nonstick skillet or wok over high heat. Add the tofu and cook, stirring occasionally, until lightly golden, about 5 to 7 minutes. Transfer tofu to a plate and reserve.
5 – Return the skillet to the heat and add the remaining oil. Stir in the ginger and garlic; cook 30 seconds.
6 – Add the edamame, stir fry and cook 5 minutes.
7 – Add the curry powder and curry paste; cook 1 minute, stirring.
8 – Add the tofu and cashews and cook 1 minute until hot.
9 – Stir in the coconut milk, fish sauce, sugar, and salt. Bring the mixture to a boil and cook, stirring occasionally, until slightly thickened, 3 to 4 minutes.
10 – Serve over the rice.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 529; Total Fat: 33g; Saturated Fat: 14g; Total Carbs: 59g; Fiber: 5g; Protein: 19g.
https://www.cooksrecipes.com/mless/tofu_and_edamame_stir-fry_with_thai_coconut_sauce_recipe.html

Turkey and Mango Chutney Sandwich

July 10, 2020 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s 2nd Jennie – O recipe is a recipe for a Turkey and Mango Chutney Sandwich. This one is made using JENNIE-O® Cracked Pepper Turkey Breast, Light Mayonnaise, Curry Powder, 12 Grain Bread, Lettuce Leaves, Cucumber, and Mango Chutney. A Sandwich to satisfy all! 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/

Turkey and Mango Chutney Sandwich
This classic turkey and veggie sandwich is surprisingly good when topped with sweet mango chutney and curry. Ready in under 15 minutes and under 300 calories per serving.

INGREDIENTS
1 tablespoon light mayonnaise
½ teaspoon curry powder
4 slices 12-grain bread
2 lettuce leaves
4 ounces JENNIE-O® Cracked Pepper Turkey Breast, from the service deli
12 slices cucumber
2 tablespoons mango chutney

DIRECTIONS
1) In small bowl, combine mayonnaise and curry. Spread on 2 slices bread.
2) Top with lettuce, turkey and cucumber. Spread remaining bread with mango chutney. Place on cucumber

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 230
Protein 19g
Carbohydrates 27g
Fiber 5g
Sugars 7g
Fat 5g
Cholesterol 25mg
Sodium 670mg
Saturated Fat 1g
https://www.jennieo.com/recipes/612-turkey-and-mango-chutney-sandwich

 

Jennie – O Cracked Pepper Turkey Breast
JENNIE-O® Cracked Pepper Turkey Breast comes with flavors that pump up the pow in your salad or sandwich! With delicious cracked pepper seasoned turkey, you don’t need to add any other rubs, dressings or condiments. The flavor is all there, and it’s all you need. Look for it in the deli section of your grocery store.

* GLUTEN FREE
* PRE-SEASONED

COOKING INSTRUCTIONS
FULLY COOKED – READY TO EAT:
This product is fully cooked and is “Ready To Eat”.

NUTRITION INFORMATION
Serving Size56 g

Calories 50
Total Fat .5 g
Saturated Fat .0 g
Trans Fat .0 g
Cholesterol 25 mg
Sodium 450 mg
Total Carbohydrates 1 g
Dietary Fiber 0 g
Sugars 1 g
Added Sugars g%
Protein 12 g0%
Vitamin D mcg %
Calcium mg 0%
Iron mg 2%
Potassium mg %
https://www.jennieo.com/products/20-cracked-pepper-turkey-breast

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