Tasty Turkey Noodle Casserole
September 3, 2021 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a commentTags: baking, Butter, Celery, Chicken Broth, Cooking, Egg Noodles, Flour, Food, Fresh Thyme, Frozen Corn Kernels, Frozen Peas, Grated Parmesan Cheese, Half and Half Cream, Herbed Panko, Jennie - O Extra Lean Turkey Breast Cutlets, Onion, recipes, Switch, Tasty Turkey Noodle Casserole
I have a recipe for a Tasty Turkey Noodle Casserole. To make this Casserole you’ll be needing Flour, JENNIE-O® Extra Lean Turkey Breast Cutlets, Butter, Onion, Celery, Chicken Broth, Half and Half Cream, Egg Noodles, Frozen Peas, Frozen Corn Kernels, Fresh Thyme, Herbed Panko, and Grated Parmesan Cheese. 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 2021! https://www.jennieo.com/
Tasty Turkey Noodle Casserole
Soft egg noodles and lean turkey breast cutlets come together with peas, celery and corn in a savory sauce for this Tasty Turkey Noodle Casserole recipe—all for under 500 calories
per serving.
Total Time – 1 Hour
Serving Size – 6 Servings
Ingredients
⅓ – cup flour
1 – (17.6-ounce) package JENNIE-O® Extra Lean Turkey Breast Cutlets
3 – tablespoons butter or margarine, divided
1/2 – cup chopped onion
1/2 – cup sliced celery
1/2 – cup chicken broth
1 1/4 – cup half-and-half cream
6 – ounces egg noodles, cooked and drained
1 – cup frozen tiny peas, thawed
1 – cup frozen corn kernels, thawed
2 – teaspoons chipped fresh thyme
1/2 – cup fresh herbed panko
1/4 – cup grated Parmesan cheese
Directions
1) Heat oven to 375ºF. In plastic bag, add flour. Cut cutlets into ¾-inch chunks; add to bag, shaking to coat.
2) In large, deep non-stick skillet, melt 2 tablespoons butter over medium heat. Add onion and celery; cook 5 minutes, stirring occasionally. Add turkey; cook 5 minutes, stirring occasionally. Add chicken broth; cook 2 minutes. Add half-and-half cream; simmer, uncovered, 5 minutes or until sauce has thickened.
3) Stir in noodles, peas, corn and thyme. Transfer mixture to greased 9 x 13-inch baking dish. Melt remaining 1 tablespoon butter. Combine panko, cheese and melted butter; sprinkle over top of casserole.
4) Bake 25 to 30 minutes or until crumbs are golden brown and mixture is bubbly.
Nutrition
Calories – 390
Protein – 28g
Carbohydrates – 34g
Fiber – 4g
Sugars – 3g
Fat – 16g
Cholesterol – 65mg
Sodium – 390mg
Saturated Fat – 11g
https://www.jennieo.com/recipes/tasty-turkey-noodle-casserole/
Roast Pepper and Turkey Stroganoff
July 16, 2021 at 6:01 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
I have a recipe for Roast Pepper and Turkey Stroganoff to pass along. 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. Stay Safe and Make the SWITCH in 2021! https://www.jennieo.com/
Roast Pepper and Turkey Stroganoff
Who knew you could have comfort food without the guilt? This home cooked Roast Pepper & Turkey Stroganoff features a creamy garlic and wine sauce over lean turkey
tenderloins and thick egg noodles! Under 500 calories per serving.
Total Time – 1 Hour
Serving Size – 6 Servings
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. Place tenderloins in hot skillet. Brown on both sides.
2) Add ⅓ cup liquid. Reduce heat to medium-low. Cook, covered, 35 to 40 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer. Remove from pan; keep warm.
3) Heat remaining oil in skillet. Add mushrooms and garlic; cook 5 minutes or until softened.
4) Add wine; simmer until reduced by half. Stir in broth, tomato paste and roasted peppers. Return all turkey to pan.
5) Reduce heat to low and simmer 5 minutes. Cover and simmer for 10 minutes, stirring occasionally, until sauce is thickened.
6) Stir in parsley. Serve over hot cooked noodles.
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/roast-pepper-turkey-stroganoff/
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
Baked Buttermilk Mustard Chicken Thighs w/ Egg Noodle Fettuccine, Sauteed Mushrooms,…
May 9, 2013 at 5:32 PM | Posted in baking, chicken, mushrooms, noodle | 2 CommentsTags: Bread, Bread Crumbs, Chicken Thighs, Dijon, Dinner, Egg Noodles, Kroger, Mustard, Parmigiano-Reggiano, Pasta, Saturated fat, WHEAT GLUTEN
Today’s Menu: Baked Buttermilk Mustard Chicken Thighs w/ Egg Noodle Fettuccine, Sauteed Mushrooms, and Baked Multi Grain Loaf Bread.
Well it looks as though my Dad will be coming home Saturday, barring no setbacks, from the rehab center. It will be nice to have home 
again! Really had no idea on what to have for dinner. I went to Kroger to pick up some Milk and Bread and came back with everything to make dinner tonight. Kroger had Chicken Thighs on sale and I knew I had found dinner! I had never tried any recipes with Chicken Thighs but I keep hearing on the cooking shows on TV on how good they are I thought I would give them a chance. For dinner I prepared Baked Buttermilk Mustard Chicken Thighs w/ Egg Noodle Fettuccine, Sauteed Mushrooms, and Baked Multi Grain Loaf Bread.
I found the Baked Buttermilk Mustard Chicken Thighs on-line at http://www.food.com/. Very good website stocked full of all kinds of recipes. To prepare the marinade for the Chicken I’ll need; 1/4 cup dry breadcrumbs, 2 tablespoons grated parmesan cheese, 1 teaspoon dried minced onion flakes (optional), 1/2 cup buttermilk, 2 tablespoons Dijon mustard, 2 teaspoons honey, 1/2 teaspoon sea salt, 1/4 teaspoon pepper, 1/2 teaspoon garlic powder, 1/4 teaspoon dried rosemary, 1/4 teaspoon dried ground sage, and 6 chicken thighs, skinless and boneless. I first preheated the oven to 425 degrees F. I then combined the bread crumbs, Parmesan cheese; set aside. Combined the buttermilk, Dijon, honey, salt, pepper, garlic powder, rosemary, and sage. Then coated the thighs in one portion of the buttermilk mixture, then dredge in the bread crumbs; and discarded any used buttermilk or breadcrumbs that were left over. Placed the thighs on a plate so that they are not overlapping and let chill in refrigerator for 20 minutes. Coat a baking sheet with cooking spray and place in oven for 5 minutes to preheat the sheet; place thighs on the sheet and bake for 24 – 30 minutes, turning the pieces over half though the baking time. We have another keeper recipe! The Chicken Thighs had just an incredible flavor from all the ingredients and Buttermilk along with a nice crunch to them from the Bread crumbs.
To go with the delicious Chick Thighs I prepared some Al Dente Egg Fettuccine Noodles, Sauteed Baby Bella Mushrooms, and baked a loaf of the La Brea Bakery Take and Bake Artisan Multi Grain Loaf. Everything together made one fantastic dinner! To serve it I added the Mushrooms to the Pasta and served the Chicken Thighs on top of a bed of Pasta. For dessert later a Banana! Not a Banana Split or Bananas Foster, a Banana. They had them on sale at Kroger!
Baked Buttermilk Mustard Chicken Thighs
Prep Time: 20 minsTotal Time: 44 minsServings: 4
Ingredients
1/4 cup dry breadcrumbs
2 tablespoons grated parmesan cheese
1 teaspoon dried minced onion flakes (optional)
1/2 cup buttermilk
2 tablespoons Dijon mustard
2 teaspoons honey
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1/4 teaspoon dried rosemary
1/4 teaspoon dried ground sage
4 chicken thighs, skinless and boneless
Directions
Preheat oven to 425 degrees F.
Combine bread crumbs, Parmesan cheese, and dried minced onion; set aside.
Combine the buttermilk, Dijon, honey, salt, pepper, garlic powder, rosemary, and sage.
Divide mixture into two portions and set one portion aside.
Coat the thighs in one portion of the buttermilk mixture, then dredge in the bread crumbs; discard any used buttermilk or breadcrumbs that are left over.
Place thighs on a plate so that they are not overlapping and let chill in refrigerator for 20 minutes.
Coat a baking sheet with cooking spray and place in oven for 5 minutes to preheat the sheet; place thighs on the sheet and bake for 24 minutes, turning the pieces over after 12 minutes.
To serve, microwave the reserved, unused buttermilk mixture on high for about 20-30 seconds or until warmed through, and drizzle as a sauce over the chicken.
Calories 265.6 Calories from Fat 14454%Total Fat 16.0 g24%Saturated Fat 4.7 g23%Cholesterol 82.3 mg27%Sodium 567.4 mg23%Total Carbohydrate 10.1 g
http://www.food.com/recipe/baked-buttermilk-mustard-chicken-thighs-32422
LaBrea Bakery Take and Bake Artisan Multi Grain Loaf
Satisfying, hearty and wholesome. The sweet and nutty flavor combination delivers a perfect taste.
Ingredients
UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, WHOLE WHEAT FLOUR, SOUR CULTURE, FLAX SEEDS, SUNFLOWER SEEDS, MILLET, RYE FLOUR, SALT, YEAST, SUGAR, WHEAT BRAN, CANOLA OIL, WHEAT GLUTEN, WHEAT FLOUR, CULTURED WHEAT FLOUR, GUAR GUM, GUM ARABIC, WHITE DEGERMINATED CORN MEAL, CARAMEL COLOR WITH SULFITES.
Nutrition Facts
Serving Size: 1 slice (57g/2oz)
Servings Per Container: 6
Amount Per Serving
Calories 160 Calories from Fat 25
% Daily Value
Total Fat 2.5g 4%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 320mg 13%
Total Carbohydrate 29g 10%
Dietary Fiber 3g 11%
Sugars 1g
Protein 6g
http://www.labreabakery.com/our-breads-foods/take-bake/multi-grain-loaf/
Al Dente Egg Fettuccine Noodles
Perfect for any occasion, any recipe, whether it is chicken soup, fettuccine alfredo or simply pasta with fresh tomatoes, olive oil and Parmesan cheese. Parents from all over the country write to us saying that even their kids can tell the difference between Al Dente Egg Fettuccine and others. That makes us feel so good!
Petitchef
Foodista
Posts I Like
Create a free website or blog at WordPress.com.
Entries and comments feeds.
