Turkey Tomato Pesto Fettuccine

March 27, 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 Turkey Tomato Pesto Fettuccine. This one is made using JENNIE-O® Lean Ground Turkey, Olive Oil, Red Onion, Garlic, Dry White Wine, Tomatoes, Balsamic Vinegar, Sun Dried Tomato Pesto, Crushed Red Chilies, Fettuccine, and Parmesan Cheese Shavings. Sounds like another winning recipe from Jennie – O! 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 Tomato Pesto Fettuccine
Isn’t pesto just the best-o? Yes, yes it is. Chock full of veggies, lean turkey, garlic, white wine and pesto (of course), this fast and flavorful fettuccine recipe is under 500 calories per serving.

INGREDIENTS
1(16-ounce) package JENNIE-O® Lean Ground Turkey
½ tablespoon olive oil
1 red onion, finely chopped
4 cloves garlic, minced
½ cup dry white wine
2 cups cherry tomatoes
2 tablespoons balsamic vinegar
½ cup sun dried tomato pesto
1 teaspoon crushed red chilies
1 (8-ounce) package fettuccine
Parmesan cheese shavings, if desired

DIRECTIONS
1) Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Remove from skillet; set aside.
2) In same skillet over medium-high heat add oil, onion and garlic. Cook 5 minutes or until onion is softened. Add wine; simmer until reduced by half.
3) Add turkey, tomatoes, vinegar, pesto and chilies. Cook, stirring occasionally, 10 minutes or until tomatoes are wilted.
4) Meanwhile, cook fettuccine as specified on the package or until al dente; drain. Add pasta to turkey mixture. Toss to combine. Sprinkle with cheese shavings, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 270
Protein 20g
Carbohydrates 26g
Fiber 2g
Sugars 3g
Fat 8g
Cholesterol 85mg
Sodium 220mg
Saturated Fat 2.5g
https://www.jennieo.com/recipes/511-turkey-tomato-pesto-fettuccine

Sunday’s Pork Roast Dinner Recipe – Italian-Stuffed Pork Tenderloin

March 15, 2020 at 6:02 AM | Posted in CooksRecipes, Sunday’s Pork Roast Dinner Recipe | 1 Comment
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This week’s Sunday’s Pork Roast Dinner Recipe is a Italian-Stuffed Pork Tenderloin. To make this week’s dish you’ll be needing Whole Pork Tenderloins, Butter, Mushrooms, Green Onions, Long Grain and Wild Rice, Pecans, Italian Seasoning, Parsley, Alfredo Sauce, and Dry White Wine. 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 recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Italian-Stuffed Pork Tenderloin
Italian-Stuffed Pork TenderloinThis dish requires a bit of extra work, but with pre-packaged ingredients it goes smoothly. Serve with a tossed green salad.

Recipe Ingredients:
2 whole pork tenderloins, about 1 pound each
2 tablespoons butter
1 (8-ounce) package fresh mushrooms, chopped
1/2 cup sliced green onions
1 (6-ounce) package long-grain and wild rice mix, cooked according to package directions and cooled
1 cup chopped pecans, toasted
2 tablespoons chopped fresh parsley
2 teaspoons dried Italian seasoning
1/2 teaspoon salt
1 (10-ounce) container refrigerated Alfredo sauce
3 tablespoons Chardonnay or other dry white wine

Cooking Directions:
1 – Preheat oven to 425°F (220°C).
2 – Cut lengthwise slit in each pork tenderloin, cutting to but not through the other side. Set pork aside.
3 – Melt butter in large saucepan over medium heat. Add mushrooms and green onions; cook until tender. Remove from heat. Stir in cooked long grain and wild rice mix, pecans and parsley. Set aside 3/4 cup of the rice mixture. Spoon remaining rice mixture into 1 1/2-quart casserole; cover and set aside.
4 – Divide 3/4 cup rice mixture between slits in pork tenderloins, spreading evenly in slits. Close slits; secure with toothpicks.
5 – Stir together Italian seasoning and salt in small bowl. Sprinkle evenly over top of pork tenderloins. Place pork tenderloins on rack in shallow roasting pan.
6 – Roast tenderloins, uncovered, for 25 to 30 minutes until internal temperature is 160°F (70°C).
7 – Bake casserole of rice mixture alongside tenderloins.
8 – Meanwhile, for sauce, combine Alfredo sauce and Chardonnay in medium saucepan. Cook and stir over low heat until bubbly.
9 – To serve, spoon rice mixture onto serving platter. Remove toothpicks from tenderloins. Cut pork tenderloins into 1-inch-thick pieces; arrange on rice mixture on platter. Serve sauce with pork and rice mixture.
Makes 6 to 8 servings.
https://www.cooksrecipes.com/pork/italian-stuffed_pork_tenderloin_recipe.html

Diabetic Dish of the Week – SPAGHETTI WITH WILD MUSHROOM SAUCE

January 14, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is a SPAGHETTI WITH WILD MUSHROOM SAUCE. You’ll be using Dreamfields Spaghetti, Olive Oil, Fresh Parsley, Red Onion, Garlic, Cherry Tomatoes, Mushrooms, Lemon Juice, Dry White Wine, Salt and Pepper, and Shredded Parmesan Cheese. A Salad and some Garlic Bread Sticks would go great with this! You can find this recipe along with all the other Diabetic Friendly Recipes at the Diabetic Gourmet Magazine website. Enjoy and Eat Healthy in 2020! https://diabeticgourmet.com/

SPAGHETTI WITH WILD MUSHROOM SAUCE
Spaghetti with Wild Mushroom Sauce Recipe Photo – Diabetic Gourmet Magazine Recipes
Ingredients

1 box Dreamfields Spaghetti
2 tablespoons olive oil
1/2 cup chopped fresh parsley
1/2 cup chopped red onion
1 tablespoon minced garlic
1 cup halved red and/or yellow cherry tomatoes
3 cups sliced porcini (dry), shiitake (fresh), portabella (fresh) or white (fresh) mushrooms, in any combination, stems removed (see note below)
1/4 cup fresh lemon juice
1/2 cup dry white wine
1 teaspoon pepper
1/2 teaspoon salt
1/2 cup shredded Parmesan cheese

Directions

1 – Heat oil in large nonstick skillet over medium-high heat until hot. Add parsley, onion and garlic; cook 1 to 2 minutes or until sizzling. Add tomatoes; cook 2 to 3 minutes until tomatoes start to soften. Stir in mushrooms; cook until tender, about 5 minutes, stirring often.
2 – Stir in lemon juice and wine. Simmer 5 minutes, stirring frequently. Add pepper and salt. Remove from heat.
3 – Meanwhile, cook pasta according to package directions. Drain; add to skillet and toss with tomato mixture and Parmesan cheese.
4 – To hydrate porcini mushrooms, cover mushrooms with hot water. Allow to stand about 20 minutes to soften; drain. Or use room temperature water and allow to stand 45 minutes to an hour. Drain; gently rinse under cold water and pat dry.

Recipe Yield: Yield: 6 to 8 servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 319
Calories from fat: 52
Fat: 8 grams
Saturated Fat: 2 grams
Fiber: 7 grams
Sodium: 330 milligrams
Cholesterol: 5 milligrams
Protein: 12 grams
Carbohydrates: 0 grams
https://diabeticgourmet.com/diabetic-recipes/spaghetti-with-wild-mushroom-sauce

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