Diabetic Dessert of the Week – Lemon Cheesecake Bars

June 25, 2020 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | 1 Comment
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This week’s Diabetic Dessert of the Week – Lemon Cheesecake Bars. To make this week’s dish you’ll need Fat Free Cream Cheese, Reduced Fat Cream Cheese, Sugar, Vanilla, Lemon Juice, Lemon Peel, Egg Substitute, Fat Free Sour Cream, Sugar Substitute, and Raspberries. This will make one refreshing and light Dessert! 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 2020! https://www.diabetesselfmanagement.com/

Lemon Cheesecake Bars
These elegant cheesecake bars are the perfect way to end any springtime meal. Topped with fresh berries, these seasonal sweet treats provide all the yumminess of cheesecake without being too heavy or dense.

Ingredients
4 ounces fat-free cream cheese, softened
2 ounces reduced-fat cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
2 tablespoons lemon juice
2 teaspoons lemon peel, divided
1/2 cup cholesterol-free egg substitute
1 container (8 ounces) fat-free sour cream
5 packets sugar substitute or equivalent of 10 teaspoons sugar, divided
2 cups raspberries or other berries

Directions
Yield: 12 servings
Serving size: 1 slice cheesecake with topping (1/12 of total recipe)

1 – Preheat oven to 350°F. Coat 8-inch square baking pan with nonstick cooking spray.

2 – Beat cream cheese, sugar, and vanilla in large bowl with electric mixer at high speed until smooth. Add lemon juice, 1 teaspoon lemon peel, and egg substitute; beat until well blended. Pour into prepared pan.

3 – Bake 40 minutes or until firm to touch. Cool completely in pan on wire rack.

4 – Combine sour cream and 3 packets sugar substitute in medium bowl; whisk until smooth. Spoon sour cream mixture over cooled cheesecake, smoothing evenly over top; refrigerate overnight.

5 – Toss raspberries with remaining 2 packets sugar substitute 30 minutes before serving; let stand at room temperature. Just before serving, toss berries with remaining 1 teaspoon lemon peel. Spoon berry mixture on top of cheesecake.

Nutrition Information:
Exchanges per serving: 1 Bread/Starch, 1 Fat, 1/2 Meat.
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/lemon-cheesecake-bars/

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Personal Peach-Berry Parfait

June 11, 2020 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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I’ve got a 2nd Diabetic Friendly Dessert Recipe to share with you, Personal Peach-Berry Parfait. This one is made using Strawberries, Peach, Raspberries, Fat Free Sour Cream, Splenda Brown Sugar, Almond Extract, and Fresh Mint. A real refreshing Dessert for a hot Summer Evening! 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 2020! https://www.diabetesselfmanagement.com/

Personal Peach-Berry Parfait
Ingredients
Preparation time: 10 minutes

1/4 cup strawberries, sliced
1/2 small peach, sliced
1/4 cup fresh raspberries
1/4 cup fat-free sour cream
1 tablespoon packed Splenda Brown Sugar Blend for Baking
1/8 teaspoon almond extract
Fresh mint to garnish

Directions
Yield: 1 serving
Serving size: 1 parfait

1 – In an 8-ounce glass, layer strawberry slices, peach slices, and raspberries; set aside. In a small dish, whisk together sour cream, Splenda, and almond extract. Top fruit with cream and garnish with fresh mint.

Nutrition Information:
Calories: 157 calories, Carbohydrates: 33 g, Protein: <1 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 6 mg, Sodium: 47 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/personal-peach-berry-parfait/

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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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Diabetic Dish of the Week – Pesto Pasta with Scallops

May 19, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is a Pesto Pasta with Scallops. This one is made using Whole Wheat Rotini, Olive Oil, Asparagus, Cherry Tomatoes, Black Pepper, Large Sea Scallops, Lemon Juice, Garlic, Salt, Pesto, Fat Free Sour Cream, Red Pepper Flakes, and Basil. 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 2020! https://www.diabetesselfmanagement.com/

Pesto Pasta with Scallops
One bite of this high-fiber pasta salad will transport you straight to the Mediterranean coast!

Ingredients
8 ounces whole wheat rotini or other curly whole wheat pasta
5 1/2 teaspoons olive oil, divided
12 ounces asparagus (about 20 asparagus), cut into 2-inch-pieces
8 ounces cherry tomatoes, halved (about 2 cups)
1/2 teaspoon black pepper, divided
12 ounces large sea scallops
1 tablespoon lemon juice
1 clove garlic, crushed
1/4 teaspoon salt
6 tablespoons prepared pesto
3 tablespoons fat-free sour cream
Pinch red pepper flakes (optional)
Fresh basil for garnish

Directions
Yield: 6 servings
Serving size: about 1 to 1 1/4 cups

1 – Prepare pasta according to package directions, omitting any salt or fat. Set aside and keep warm.

2 – Meanwhile, heat 1 1/2 teaspoons oil in medium skillet over medium heat. Cook asparagus 5 minutes, stirring occasionally. Toss in tomatoes and turn heat to low. Sprinkle with 1/4 teaspoon black pepper, cover and continue cooking about 5 additional minutes. (Stir occasionally to prevent sticking.) Add asparagus and tomatoes to pasta and keep warm.

3 – Toss scallops with 1 teaspoon oil, lemon juice, garlic, and 1/4 teaspoon black pepper in large bowl. (Do not marinate.)

4 – In same skillet, heat remaining 1 tablespoon oil over medium-high heat. Add scallops and sprinkle with salt. Cook about 3 minutes per side until scallops are opaque.

5 – Combine pesto and sour cream in small bowl; add to vegetable and pasta mixture, mix well. Add red pepper flakes, if desired. Arrange scallops on top and garnish with fresh basil.

Nutrition Information:
Calories: 314 calories, Carbohydrates: 37 g, Protein: 17 g, Fat: 11 g, Saturated Fat: 1 g, Cholesterol: 19 mg, Sodium: 383 mg, Fiber: 5 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/pesto-pasta-with-scallops/

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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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Jennie – O Turkey Recipe of the Week – Chipotle Turkey Tacos

March 20, 2020 at 6:02 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 – Chipotle Turkey Tacos. Made using Jennie-O Lean Ground Turkey, Chipotle Pepper in Adobo Sauce, Fat Free Sour Cream, Taco Seasoning Mix, and Water. Also included is a recipe for the Pico de Gallo. 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/.

Chipotle Turkey Tacos
If you haven’t had turkey tacos with fresh, homemade pico de gallo, do yourself a favor tonight and whip up this quick and simple Mexican recipe. Kid-friendly and under 300 calories per serving!

INGREDIENTS
½ cup fat-free sour cream
1 chipotle pepper in adobo sauce
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
1 (1.25-ounce) taco seasoning mix
½ cup water

PICO DE GALLO
1 cup chopped plum tomatoes
¼ cup chopped white onion
3 tablespoons chopped fresh cilantro leaves
1 jalapeno, diced
2 tablespoons lime juice
salt and freshly ground pepper, if desired
12 soft taco-size tortillas
1 cup shredded lettuce
1 cup shredded Cheddar jack cheese

DIRECTIONS
1) In blender or food processor, combine sour cream and chipotle pepper in adobo sauce. Blend until combined. Set aside.
2) In large skillet, cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add taco seasoning mix and water. Cook until water is evaporated, stirring occasionally.
3) To make the pico de gallo, combine tomatoes, onion, cilantro, jalapeno, lime juice, salt and freshly ground pepper, if desired.
4) Spread each taco shell with sour cream mixture. Fill tacos with lettuce, turkey, pico de gallo and cheese.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 170
Protein 11g
Carbohydrates 12g
Fiber 1g
Sugars 1g
Fat 8g
Cholesterol 35mg
Sodium 650mg
Saturated Fat 3.5g
https://www.jennieo.com/recipes/795-chipotle-turkey-tacos

“Meatless Monday” Recipe of the Week – Upside-Down Taco

March 2, 2020 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday | 1 Comment
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This week’s “Meatless Monday” Recipe of the Week is a Upside-Down Taco. I’ve got a Protein Packed, Delicious, and Healthy Upside-Down Taco. Made using Fat-Free Refried Beans, Dry Taco Seasoning Mix, Cooking Spray, White Rice, Chopped Green Chilies, Finely Shredded Reduced-Fat Mild Cheddar Cheese, Lettuce, Diced Tomato, Purple Onion, Baked Tortilla Chips, Fat-Free Sour Cream, and Salsa. 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 2020! https://www.diabetesselfmanagement.com/

Upside-Down Taco
Ingredients
Preparation time: 20 minutes
Baking time: 20 minutes
Cooling time: 10 minutes

1 can (16 ounces) fat-free refried beans
1 tablespoon dry taco seasoning mix
Cooking spray
2 cups cooked white rice (warm slightly if using leftover rice)
1 can (4 1/4 ounces) chopped green chilies
1 cup (4 ounces) finely shredded, reduced-fat, mild Cheddar cheese
Toppings:
2 cups shredded lettuce
1 cup diced tomato
1/4 cup chopped purple onion
2 cups crumbled baked tortilla chips (about 30 chips)
4 tablespoons fat-free sour cream
4 tablespoons salsa

Directions
Yield: 4 servings
Serving size: 1/4 of recipe

* Preheat oven to 350°F. In a small bowl, stir together beans and taco seasoning until mixed well. Set aside. Coat an 8″ x 8″ pan with cooking spray. Layer rice in bottom of pan. Dollop on seasoned refried beans and spread over rice. Spoon on green chilies. Sprinkle evenly with cheese. (At this point, the casserole can be refrigerated for baking later.) Bake uncovered for 20 minutes, or until cheese is melted and beans are heated through. Remove from oven and allow to cool about 10 minutes. Top with lettuce, tomato, onion, and crumbled tortilla chips. (If all of the casserole will not be eaten at one time, then add these toppings to each individual serving, because they will not reheat well when the rice/bean portion of the casserole is reheated. Store remaining toppings in individual zip-top bags.)

Use a large spatula to serve. Each serving may be garnished with 1 tablespoon sour cream and 1 tablespoon salsa.

This recipe can be doubled to make a 9″ x13″ casserole.

Nutrition Information:
Calories: 345 calories, Carbohydrates: 57 g, Protein: 18 g, Fat: 5 g, Saturated Fat: 2 g, Sodium: 1,217 mg*, Fiber: 6 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/upside-down-taco/

 

 

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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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Mexican Turkey Potato Skins

November 22, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I’ve got a second appetizer to pass along to everyone from the Jennie – O Turkey website, Mexican Turkey Potato Skins. This one is made using JENNIE-O® Lean Ground Turkey, Small Baking Potatoes, Black Beans, Frozen Corn Kernels, Tomato, Chopped Cilantro, Shredded Mexican Blend Cheese, HERDEZ® Salsa Casera, Wholly Guacamole Dip, Fat-Free Sour Cream, Green Onions, and Seasonings. It’s only 350 calories and 20 net carbs per serving! Yo can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Mexican Turkey Potato Skins
This weeknight dinner recipe uses potato skins as a tasty and nutritious stand-in for taco shells. Enjoy them filled with ground turkey, veggies and melted cheese. Under 500 calories per serving!

INGREDIENTS
6 small baking potatoes, scrubbed clean and dried
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
1 garlic clove, minced
1 cup canned black beans, rinsed and drained
1 cup canned or frozen corn kernels
1 large diced tomato
1 teaspoon ground cumin
¼ cup chopped fresh parsley or cilantro
1 tablespoon olive oil
1 cup shredded Mexican blend cheese
1½ cups HERDEZ® Salsa Casera
1 cup Original WHOLLY GUACAMOLE® dip
½ cup fat-free sour cream
¼ cup chopped green onions

DIRECTIONS
1) Pierce each potato with fork a few times and cook in microwave or oven until tender and cooked through. Allow potatoes to cool, then cut in half horizontally. Scoop out inside of each potato (save potato filling for mashed potatoes), leaving about a ¼-inch thick wall.
2) Cook the turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add garlic and cook 3 minutes. Add black beans, corn, tomato, cumin and parsley or cilantro; stir to combine. Cover and simmer 5 minutes.
3) Heat oven to 400°F. Place potato skins on foil lined baking sheet and brush interior of each potato with olive oil. Bake potato skins 5 minutes to crisp slightly.
4) Remove potato skins from oven and add ¼ cup of turkey filling to each potato skin. Top with cheese bake 5 minutes or until cheese melts.
5) Top each potato with salsa casera, guacamole, sour cream and green onion.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 350
Protein 26g
Carbohydrates 28g
Fiber 8g
Sugars 2g
Fat 16g
Cholesterol 60mg
Sodium 610mg
Saturated Fat 4g
https://www.jennieo.com/recipes/824-mexican-turkey-potato-skins

It’s Chili, Chowder, or Stew Saturday – Easy-As-Pie Holiday Soup

November 2, 2019 at 6:02 AM | Posted in diabetes friendly, Diabetes Self Management, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Easy-As-Pie Holiday Soup. Perfect Soup for Halloween or Thanksgiving, Pumpkin Pie in liquid form! To make this Soup you’ll need; Onion, Apples, Pumpkin Pie Spice, Fat Free Reduced Sodium Chicken Broth, Winter Squash, Evaporated Milk, Fat Free Sour Cream, and Seasonings. The Soup is only 84 calories and 15 net carbs per serving! You can find this recipe along with all the other Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more all at the Diabetes Self Management website. You can also subscribe to one of my favorite Food Magazines the Diabetes Self Management Magazine. I’ve left a link where you can subscribe below. Enjoy and Make 2019 a Healthy One!  https://www.diabetesselfmanagement.com/

Easy-As-Pie Holiday Soup
This dish is like pumpkin pie in soup form. Warm, thick, and a big hug on a cold day. You get 5 grams of protein, only 84 calories, and the squash and pumpkin flavors that you crave during the holidays.

Ingredients
1 teaspoon canola oil
1/2 cup diced onion (1/2 medium onion)
1 cup peeled, diced apple (1 medium apple)
3/4 to 1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup fat-free, reduced-sodium chicken broth
1 box (12 ounces) frozen, cooked winter squash, thawed (see Tips)
1 cup fat-free evaporated milk
4 tablespoons fat-free sour cream (optional)
Pumpkin pie spice (optional)

Directions
1 – Heat oil in large saucepan over medium-low heat. Add onion. Cook and stir 3 minutes or until onion is translucent. Do not brown. Add apple, spice, salt, and pepper. Cook and stir 1 minute to coat apples. Add broth. Simmer, uncovered, 8 to 10 minutes or until apples are tender and most stock has evaporated.

2 – Add thawed squash and milk to apple mixture. Simmer, uncovered, 6 to 8 minutes or until flavors are blended and soup is hot. Ladle into bowls. Garnish with sour cream and pumpkin pie spice, if desired.

Tips: To easily thaw frozen box of squash, place in microwavable container. Cover. Microwave on high 3 minutes. Stir. Microwave 1 minute more if needed to thaw completely.

Cook’s note: For added flavor, cook 1 clove garlic, minced, and 1 tablespoon minced, peeled, fresh ginger with the onion. Or add 1/4 to 1/2 teaspoon mild curry powder with the pumpkin pie spice.

Yield: 6 servings.

Serving size: 1/2 cup.

Nutrition Facts Per Serving:
Calories: 84 calories, Carbohydrates: 15 g, Protein: 5 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 2 mg, Sodium: 160 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/easy-pie-holiday-soup/

 

 

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Diabetic Dish of the Week – CREAMY TUNA MAC CASSEROLE

August 13, 2019 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 – CREAMY TUNA MAC CASSEROLE. Made using Macaroni Pasta, Cream of Mushroom Soup, Fat Free Sour Cream, Can of Tuna, Shredded Cheddar Cheese, Onions, Egg, Salt and Pepper, Potato Chips, and Paprika. The dish is 29 calories and 19 net carbs per serving. You can find this recipe along with all the other many Diabetic Friendly Recipes at the Diabetic Gourmet website. So Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

CREAMY TUNA MAC CASSEROLE

Ingredients

2 (8 oz) packages Skinny Noodles Macaroni
1 (10.75 oz) can condensed cream of mushroom soup
1/2 Cup fat-free sour cream
1 (6 oz) can tuna, drained
1-1/2 Cup shredded cheddar cheese
1/2 Cup chopped onions
1 egg, whisked
Salt and pepper to taste
1/2 Cup finely crushed potato chips
1 pinch paprika

Directions

1 – Pre-heat oven to 400F.
2 – Open packages of Skinny Noodles Macaroni into a colander.
3 – Rinse with warm water and drain well. Pat dry noodles with paper towels.
4 – Heat a nonstick frying pan over medium heat.
5 – Add noodles and dry fry for 3-4 minutes; turn off heat and let sit.
6 – In a large bowl mix all ingredients except potato chips and paprika. Add Skinny Noodles and mix again, add salt and pepper to taste.
7 – Transfer content to a lightly greased 1.5 quart casserole dish, sprinkle top with crushed chips and paprika and cook for 30 – 35 minutes.
8 – Remove from heat and let sit for 10-15 minutes before serving.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 299
Fat: 15 grams
Fiber: 4 grams
Cholesterol: 73 milligrams
Protein: 18 grams
Carbohydrates: 23 grams
https://diabeticgourmet.com/diabetic-recipes/creamy-tuna-mac-casserole

Soup Special of the Day……Hearty Turkey Taco Soup

January 13, 2019 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | 2 Comments
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This week’s Soup Special of the Day is a Hearty Turkey Taco Soup. Heat the Winter’s Night with this week’s recipe of Hearty Turkey Taco Soup. Made using a package JENNIE-O® Lean Taco Seasoned Ground Turkey along with Onions, HORMEL Chili with Beans, Salsa, Chicken Broth, Fat Free Sour Cream, Green Onions, and CHI-CHI’S® Soft Taco-Size Tortillas. The recipe is from 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/

Hearty Turkey Taco Soup
For a delicious twist on taco night, try this taco soup recipe. It has all the flavors you love — ground turkey, onions, sour cream and crunchy tortillas — and is still under 500 calories per serving!

INGREDIENTS
1 (16-ounce) package JENNIE-O® Lean Taco Seasoned Ground Turkey
1 cup chopped onion
1 (15-ounce) can HORMEL® chili with beans
1 cup salsa
4 cups chicken or turkey broth
⅓ cup fat-free sour cream
⅓ cup green onions
4 CHI-CHI’S® soft taco-size tortillas, cut into quarters, toasted in oven

DIRECTIONS
1 – Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add onion. Cook 5 minutes or until onion is softened, stirring occasionally. Add chili, salsa and broth. Bring to boil. Reduce heat to medium. Simmer 10 minutes or until hot and flavors have infused.
2 – Stir in sour cream. Spoon soup into bowls. Sprinkle with green onions. Serve with toasted tortilla chips.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 300
Protein 23g
Carbohydrates 27g
Fiber 5g
Sugars 3g
Fat 11g
Cholesterol 65mg
Sodium 800mg
Saturated Fat 3g
https://www.jennieo.com/recipes/803-hearty-turkey-taco-soup

Turkey Burritos El Grande

March 18, 2018 at 5:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I have another one of the Delicious and Healthy Recipes from the Jennie – O Turkey website – Turkey Burritos El Grande. Burritos made a bit healthier using a package JENNIE-O® Extra Lean Turkey Breast. You’ll also need Kidney Beans, Salasa, Shredded Mexican-Style Cheese, Whole Wheat Tortillas, Fat-Free Sour Cream, Romaine Lettuce, and Tomatoes. Again you can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/

Turkey Burritos El Grande
With fresh tomatoes, a spicy salsa and lean ground turkey, these turkey burritos hit the spot when you have a “grande” craving for Mexican. Under 500 calories per serving!

INGREDIENTS
½ (16-ounce) package JENNIE-O® Extra Lean Turkey Breast
1 (15.5-ounce) can kidney beans, drained and rinsed
¾ cup salsa
½ cup shredded Mexican-style cheese
6 whole wheat tortillas
½ cup fat-free sour cream
1½ cups shredded romaine lettuce
3 tomatoes, chopped

DIRECTIONS
1)Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Stir in beans and salsa; cook 3 minutes or until heated through, stirring occasionally. Remove from heat; stir in cheese.
2) Spoon meat mixture down centers of tortillas. Top with sour cream, lettuce and tomatoes. Fold in opposite sides of tortilla and roll up burrito-style.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 310
Protein 21g
Carbohydrates 40g
Fiber 6g
Sugars 4g
Fat 6g
Cholesterol 30mg
Sodium 480mg
Saturated Fat 2g
https://www.jennieo.com/recipes/625-turkey-burritos-el-grande

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