Jennie – O Turkey Recipe of the Week – Roast Pepper and Turkey Stroganoff
December 20, 2019 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a commentTags: Cooking, Egg Noodles, Food, Jennie-O, JENNIE-O® Savory Roast Turkey Breast Tenderloin, mushrooms, Peppers, recipes, Roast Pepper and Turkey Stroganoff, Switch, White Wine
This week’s Jennie – O Turkey Recipe of the Week is – Roast Pepper and Turkey Stroganoff. This one is made using JENNIE-O® Savory Roast Turkey Breast Tenderloin along with a Creamy Garlic and Wine Sauce and Egg Noodles. Dinner is served! 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 2019! https://www.jennieo.com/
Roast Pepper and Turkey Stroganoff
Who knew you could have comfort food without the guilt? This home cooked meal features a creamy garlic and wine sauce over lean turkey tenderloins and thick egg noodles—all for under 300 calories per serving!
INGREDIENTS
2 tablespoons vegetable oil, divided
1 (24-ounce) package JENNIE-O® Savory Roast Turkey Breast Tenderloin, cut into strips
8 ounces sliced mushrooms
4 garlic cloves, minced
½ cup dry white wine
1 cup low-sodium chicken broth
¼ cup tomato paste
2 roasted red peppers, cut into strips
¼ cup chopped fresh parsley
16 ounces thick egg noodles, cooked
DIRECTIONS
1) In large skillet, heat 1 tablespoon oil over medium-high heat. Cook tenderloins as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Remove from pan; keep warm.
2) Heat remaining oil in skillet. Add mushrooms and garlic; cook 5 minutes or until softened.
3) Add wine; simmer until reduced by half. Stir in broth, tomato paste and roasted peppers. Return all turkey to pan. Reduce heat to low and simmer 5 minutes. Cover and simmer for 10 minutes, stirring occasionally, until sauce is thickened.
4) Stir in parsley. Serve over hot cooked noodles.
* Always cook to an internal temperature of 165°F.
RECIPE NUTRITION INFORMATION
PER SERVING
Calories 300
Protein 27g
Carbohydrates 33g
Fiber 2g
Sugars 4g
Fat 7g
Cholesterol 50mg
Sodium 900mg
Saturated Fat 1g
https://www.jennieo.com/recipes/15-roast-pepper-and-turkey-stroganoff
Soup Special of the Day……….Garden Noodle Soup
December 9, 2018 at 6:02 AM | Posted in CooksRecipes, soup, Soup Special of the Day | Leave a commentTags: Celery, Cooking, CooksRecipes, Crushed Tomatoes, Egg Noodles, Food, Garden Noodle Soup, Great Northern Beans, Parmesan Cheese, recipes, Soup, Soup Special of the Day, Spices
This week’s Soup Special of the Day is a recipe for Garden Noodle Soup. Egg Noodles with a variety of Vegetables and Spices. It’s from the CooksRecipes website which has a huge selection of recipes to please all tastes! Check it out today. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html
Garden Noodle Soup
Recipe Ingredients:
12 ounces medium or thin egg noodles, uncooked
1 medium onion, chopped
2 garlic cloves, minced
2 carrots, peeled and chopped
2 celery stalks, chopped
1 (14.5-ounce) can crushed tomatoes, cut up and juice reserved
3 (14.5-ounce) cans low-sodium vegetable, chicken or beef broth
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 bay leaf
2 (12-ounce) cans white cannellini or great northern beans, drained and rinsed
1/4 cup freshly grated Parmesan cheese
1/4 cup chopped parsley
1 tablespoon vegetable oil
1 1/2 cups water
Salt and freshly ground pepper to taste
Cooking Directions:
1 – Cook noodles according to package directions. Drain and set aside.
2 – While noodles are cooking, heat oil in large saucepan over medium heat. Sauté onion, stirring until pale golden, about 5 minutes.
3 – Add garlic, carrots and celery and sauté until tender, stirring occasionally, about 5 minutes.
4 – Add tomatoes and reserved juice, broth, water, oregano, basil, bay leaf, and salt and pepper to taste. Bring to a boil, then reduce heat and simmer, partially covered, about 30 minutes.
5 – Stir in the beans and cooked noodles.
6 – Remove bay leaf. Sprinkle some of the Parmesan cheese and chopped parsley on each serving of soup, or stir into saucepan prior to serving. Serve immediately.
Makes 6 servings.
https://www.cooksrecipes.com/soup/garden_noodle_soup_recipe.htmlakes
Light Vegetable Soup
July 22, 2018 at 5:01 AM | Posted in CooksRecipes, soup | Leave a commentTags: carrots, Cooking, CooksRecipes, Egg Noodles, Food, Light Vegetable Soup, Onions, recipes, Sugar Peas, Zucchini
I came across a Light Vegetable Soup recipe at the CooksRecipes website (https://www.cooksrecipes.com/index.html). I love the Cooks site, they have a an incredible selection of recipes covering all Cuisines, Tastes, and Diets. So check it out today! On to the recipe. Enjoy and Eat Healthy in 2018!
Light Vegetable Soup
When the onion, carrot, zucchini and even the pasta is unusually thin, this shortens the cooking time and makes this healthy soup look light and lithe too.
Recipe Ingredients:
1 onion, thinly sliced
1 zucchini, washed and thinly sliced
1 carrot, peeled and thinly sliced
1/8 teaspoon dried thyme
4 cups chicken broth
2 ounces fine egg noodles
2 ounces sugar peas, trimmed
Cooking Directions:
1 – Spray a large saucepan with vegetable cooking spray. Heat over medium-high heat and add onion, zucchini, carrot and thyme; sauté for 5 minutes or until vegetables are tender-crisp.
2 – Stir in chicken broth, cover and bring to a boil over high heat. Add pasta and sugar peas. Return to a boil and cook for 5 minutes or until noodles are tender.
Makes 2 servings.
https://www.cooksrecipes.com/soup/light_vegetable_soup_recipe.html
Jennie – O Turkey Recipe of the Week – Roast Pepper and Turkey Stroganoff
December 29, 2017 at 6:22 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a commentTags: Cooking, Egg Noodles, Food, Jennie-O, JENNIE-O® Savory Roast Turkey Breast Tenderloin, Mushrooms, Peppers, recipes, Roast Pepper and Turkey Stroganoff, Switch, White Wine
This week’s Jennie – O Turkey Recipe of the Week is – Roast Pepper and Turkey Stroganoff. This one is made using JENNIE-O® Savory Roast Turkey Breast Tenderloin along with a Creamy Garlic and Wine Sauce and Egg Noodles. Dinner is served! 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/
Roast Pepper and Turkey Stroganoff
Who knew you could have comfort food without the guilt? This home cooked meal features a creamy garlic and wine sauce over lean turkey tenderloins and thick egg noodles—all for under 300 calories per serving!
INGREDIENTS
2 tablespoons vegetable oil, divided
1 (24-ounce) package JENNIE-O® Savory Roast Turkey Breast Tenderloin, cut into strips
8 ounces sliced mushrooms
4 garlic cloves, minced
½ cup dry white wine
1 cup low-sodium chicken broth
¼ cup tomato paste
2 roasted red peppers, cut into strips
¼ cup chopped fresh parsley
16 ounces thick egg noodles, cooked
DIRECTIONS
1) In large skillet, heat 1 tablespoon oil over medium-high heat. Cook tenderloins as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Remove from pan; keep warm.
2) Heat remaining oil in skillet. Add mushrooms and garlic; cook 5 minutes or until softened.
3) Add wine; simmer until reduced by half. Stir in broth, tomato paste and roasted peppers. Return all turkey to pan. Reduce heat to low and simmer 5 minutes. Cover and simmer for 10 minutes, stirring occasionally, until sauce is thickened.
4) Stir in parsley. Serve over hot cooked noodles.
* Always cook to an internal temperature of 165°F.
RECIPE NUTRITION INFORMATION
PER SERVING
Calories 300
Protein 27g
Carbohydrates 33g
Fiber 2g
Sugars 4g
Fat 7g
Cholesterol 50mg
Sodium 900mg
Saturated Fat 1g
https://www.jennieo.com/recipes/15-roast-pepper-and-turkey-stroganoff
Soup Special of the Day!……Turkey Noodle Soup
March 19, 2017 at 5:42 AM | Posted in Jennie-O Turkey Products, soup, Soup Special of the Day | 2 CommentsTags: Cooking, Egg Noodles, Food, frozen mixed vegetables, JENNIE-O® Extra Lean Oven Roasted Turkey Breast, recipes, Soup, Soup Special of the Day, Turkey Noodle Soup
This week’s Soup Special of the Day is Turkey Noodle Soup. Move over Chicken and Noodle, Turkey Noodle is here! Made with cubed JENNIE-O® Extra Lean Oven Roasted Turkey Breast along with frozen mixed vegetables and egg noodles. The Winter is Soup Weather and this recipe is sure to please! You can find this recipe and all the other delicious and healthy recipes all at the Jennie – O website. Enjoy and Make the Switch! https://www.jennieo.com/
Turkey Noodle Soup
Simplicity is the main ingredient in this low-fat, high-flavor soup recipe—the turkey equivalent to Chicken Noodle Soup. It’s ready in under 30 minutes and only 240 calories per serving!
INGREDIENTS
½ cup diced onion
1 tablespoon butter
6 cups water
2 tablespoons reduced-sodium chicken bouillon
1½ cups frozen mixed vegetables, thawed
10 ounces cubed JENNIE-O® Extra Lean Oven Roasted Turkey Breast
1½ cups egg noodles
DIRECTIONS
1) In large saucepan, sauté onion in butter 2 minutes or until softened. Add water and bouillon; bring to a boil.
2) Stir mixed vegetables, turkey and egg noodles into saucepan. Return mixture to a boil; reduce heat. Simmer 10 to 12 minutes or until noodles and vegetables are tender.
RECIPE NUTRITION INFORMATION
PER SERVING
Calories240
Protein20g
Carbohydrates35g
Fiber4g
Sugars6g
Fat2.5g
Cholesterol35mg
Sodium640mg
Saturated Fat1g
https://www.jennieo.com/recipes/333-turkey-noodle-soup
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