Jennie – O Recipe of the Week – Turkey Breakfast Sausage Chilaquiles

January 1, 2021 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | 2 Comments
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This week’s Jennie – O Recipe of the Week is Turkey Breakfast Sausage Chilaquiles. Some of the ingredients you’ll be using are JENNIE-O® Lean Mild Turkey Breakfast Sausage Roll, Roasted Tomatoes, Fat-Free Low-Sodium Chicken Broth, Lime Juice, Garlic, Spices, Chipotle Chile in Adobo Sauce, Corn Tortillas, Crumbled Feta Cheese, and more! You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Stay Safe and Make 2021 a Healthy One! https://www.jennieo.com/

Turkey Breakfast Sausage Chilaquiles
Total Time – 30 Minutes
Serving Size – 8 Servings

Turkey Breakfast Sausage Chilaquiles are the perfect way to start the day! Corn tortillas soaked in salsa, topped with cheese, onions, and avocado at 200 calories per serving — breakfast can’t get any better than this.

INGREDIENTS

SAUCE:
2 (14.5-ounce) cans diced fire roasted tomatoes
1 cup chopped onion
1 roasted red bell pepper
1 cup fat-free low-sodium chicken broth
¼ cup chopped cilantro
1 tablespoon fresh lime juice
2 teaspoons chopped garlic
½ teaspoon chili powder
½ teaspoon ground mustard
½ teaspoon dried oregano
½ teaspoon ground cumin
1 tablespoon chipotle chile in adobo sauce, if desired
salt and pepper, if desired
CHILAQUILES:
1 (16-ounce) package JENNIE-O® Lean Mild Turkey Breakfast Sausage Roll
48 baked corn tortilla chips
½ cup thinly sliced red onion
¼ cup crumbled low-fat feta cheese
¼ cup chopped fresh
1 medium avocado, diced or ½ cup guacamole, if desired

DIRECTIONS

1) Chilaquiles is a classic Mexican dish, traditionally made with fried corn tortillas soaked in red or green salsa (sauce).

2) It is usually topped with fresh Mexican cheese (queso fresco), onions, avocado and sometimes chicken.

3) It can be served with refried beans and/or eggs, if desired.

4) This recipe features better-for-you turkey breakfast sausage.

5) Sauce:

6) In bowl of food processor or jar of a blender purée all sauce ingredients until smooth.

7) Pour into a 2 quart sauté pan, simmer sauce, stirring, 3 minutes and season with salt and pepper, if desired.

8) Keep warm. (Sauce may be made 2 days ahead and chilled, covered.) Yield 6 cups.

9) Chilaquiles:

10) Spray skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Place ½ inch thick patties in hot skillet. Turn occasionally and cook approximately 15 to 17 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer. Set aside.

11) Assemble Chilaquiles in shallow dishes or soup bowls.

12) Crumble 6 tortilla chips into each bowl.

13) Top with ¾ cup very hot sauce.

14) Sprinkle with ¼ cup turkey sausage crumbles.

15) Garnish with onion, feta cheese, cilantro and avocado, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories 200
Protein 17g
Carbohydrates 16g
Fiber 3g
Sugars 5g
Fat 8g
Cholesterol 65mg
Sodium 710mg
Saturated Fat 2g
https://www.jennieo.com/recipes/turkey-breakfast-sausage-chilaquiles/

Diabetic Side Dish of the Week – Chilled Bow Tie Pasta Salad

December 13, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is Chilled Bow Tie Pasta Salad. This week’s recipe is made using Sun Dried Tomatoes, Bow Tie Pasta, Mushrooms, Snow Peas, Broccoli Florets, and Feta Cheese. Also included is a recipe for the Dressing. 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/

Chilled Bow Tie Pasta Salad
Jam-packed with veggies and perfectly seasoned with a homemade dressing, picnic fare doesn’t get any better than this! Eat as an appetizer or light lunch or, if desired, add grilled chicken strips for a filling main dish.

Ingredients
Preparation time: 50 minutes
Chilling time: 2 hours

1 cup sun-dried tomatoes
1 pound bow tie pasta, cooked
8 ounces fresh mushrooms, sliced
2 cups snow peas
2 cups broccoli florets
1/2 cup crumbled Feta cheese

Dressing:
1/2 cup red wine vinegar
3 tablespoons canola oil
2 teaspoons Dijon mustard
2 green onions, finely sliced
2 teaspoons (or 2 cloves) minced garlic
1 teaspoon dried parsley
1 1/2 teaspoons dried basil
1/2 teaspoon dried oregano
3/4 teaspoon dill weed
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon sugar
Garnish:
1/4 cup shredded fresh Parmesan cheese

Directions
Yield: 16 cups
Serving size: 1 cup

1 – Rehydrate sun-dried tomatoes according to package directions, then chop tomatoes and place them in a large salad bowl. Add cooked pasta and sliced mushrooms; set aside. Fill a large saucepan half full with water and bring to a boil. Add snow peas and broccoli; boil 1 minute. Remove snow peas and broccoli with a slotted spoon and add to the pasta mixture. Sprinkle Feta cheese over pasta mixture; toss well; set aside.

2 – Combine dressing ingredients in a jar, cover tightly, and shake well. Pour over pasta mixture and toss to coat. Chill at least 2 hours to allow flavors to blend. Toss well and garnish with shredded Parmesan cheese.

Note: If desired, add grilled chicken strips for a filling main dish.

Nutrition Information:
Calories: 194 calories, Carbohydrates: 28 g, Protein: 7 g, Fat: 6 g, Saturated Fat: 2 g, Sodium: 251 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/salads/chilled-bow-tie-pasta-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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Wild Idea Buffalo Recipe of the Week – Steak, Potato and Green Bean Salad

December 9, 2020 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is a Steak, Potato and Green Bean Salad. Your Dinner all served into one bowl! You have a Wild Idea Buffalo Ribeye or New York Strip Steak, Potatoes (Steamed or Boiled), and your Salad. The Wild Idea Buffalo Ribeye or New York Strip Steak is good enough alone but add the Potatoes and Salad, it’s a Meal! You can find this recipe and purchase the Wild Idea Buffalo Ribeye or New York Strip Steak along with all the other Wild Idea Products at the Wide Idea Buffalo website. So Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

Steak, Potato and Green Bean Salad
It’s hard not to love a salad that has both meat and potatoes in it! Of course the green stuff makes for a well balanced meal that will leave you completely satiated. And, the garlic, lemon and herb vinaigrette, you’ll want to make again and again.

Ingredients: (serves 2 to 3)
1 – 10 oz. Ribeye or New York Strip Steak (or other cut would work too)
2 to 3 – medium-sized potatoes, steamed or boiled
1/4 – pound fresh green beans, stem end clipped
1 – tomato or cherry tomatoes, chopped
Optional: Crumbled Feta Cheese, Fennel Fronds, or green onion for garnish
Greek Vinaigrette

Preparation:

1 – Prep steak, by rinsing under cold water and blotting dry. Drizzle with olive oil, salt and pepper. Allow to rest at room temperature for about two hours.
2 – Quarter the potatoes after they are steamed or boiled. You can also pan fry in a little olive oil to lightly brown.
3 – Steam or pan sauté green beans until el dente.
4 – Grill the steak according to thickness, three to four minutes each side, turning at one and a half minute intervals. Remove the steak from the grill, tent with foil and allow to rest for 5 minutes.
5 – Arrange potatoes and green beans on the plates.
6 – Slice the steak thin and divide between plates.
7 – Add the tomatoes and drizzle the whole salad with the vinaigrette.
8 – Garnish with feta cheese and fennel fronds. Season with a little finishing salt and fresh cracked pepper to taste.

Greek Vinaigrette:
Ingredients:
1/3 – cup white wine vinegar
1 – tablespoon fresh squeezed lemon juice
1/3 – cup extra virgin olive oil
1 to 2 – garlic cloves
¼ – cup fresh basil leaves
4 – green onions, white part only, chopped (reserve greens for garnish)
2 – teaspoons oregano
1 – tablespoon crushed fennel
1 – teaspoon black pepper
½ teaspoon salt

* Preparation: Mix all ingredients in blender until well incorporated. Transfer to a lidded container until ready to serve. Shake before drizzling onto salad. Keeps well in the refrigerator.
https://wildideabuffalo.com/blogs/recipes/sensational-steak-salads

Whole Wheat Penne Pasta with Summer Vegetables

September 1, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, pasta | Leave a comment
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I have another Delicious and Diabetic Friendly Recipe to pass along, Whole Wheat Penne Pasta with Summer Vegetables. To make this dish you’ll be needing Whole-Grain Pasta, Olive Oil, Garlic, Broccoli, Zucchini, Bell Peppers, Tomatoes, Mushrooms, Oregano, and Feta Cheese. 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/

Whole Wheat Penne Pasta with Summer Vegetables
Transport yourself to Italy with this high-fiber, Mediterranean-style dish! Taking only about 20 minutes to prepare, it packs a dense nutritional punch with its combination of whole-grain pasta, broccoli, zucchini, tomatoes, mushrooms, oregano, and feta cheese. So tuck in a napkin and mangia!

Ingredients
6 ounces uncooked whole wheat penne pasta (about 2 cups)
2 teaspoons olive oil
2 cloves garlic, minced
1 1/2 cups chopped fresh broccoli
1 medium zucchini, chopped (about 1 1/4 cups)
1/2 medium yellow bell pepper, chopped (about 3/4 cup)
8 ounces (about 1 1/2 cups) cherry or grape tomatoes, halved
3 ounces (about 1 cup) mushrooms, sliced
1/2 teaspoon dried oregano
3/4 cup crumbled reduced-fat feta cheese

Directions
Yield: 4 servings
Serving size: 1 3/4 cups

1 – Cook pasta according to package directions, omitting any salt or fat. Drain and keep warm.

2 – Heat oil in large nonstick skillet over medium-high heat. Add garlic, broccoli, zucchini and bell pepper. Cook and stir about 2 minutes or until vegetables just begin to soften.

3 – Add tomatoes, mushrooms, and oregano; mix well. Reduce heat to medium and cook and stir about 8 minutes or until vegetables are tender and tomatoes release their juices.

4 – Mix vegetables with pasta. Toss in feta cheese.

Nutrition Information:
Calories: 264 calories, Carbohydrates: 41 g, Protein: 15 g, Fat: 7 g, Saturated Fat: 3 g, Cholesterol: 8 mg, Sodium: 374 mg, Fiber: 7 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/whole-wheat-penne-pasta-with-summer-vegetables/

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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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“Meatless Monday” Recipe of the Week – Four-Cheese Chiles Relleños

August 3, 2020 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Four-Cheese Chiles Relleños. To make this week’s recipe you’ll be needing Poblano Chiles,Feta Cheese, Shredded White Cheddar Cheese, Monterey Jack Cheese, Cream Cheese, Lime Juice Green Onions, Pepper, Vegetable Oil, Eggs, and Salsa. 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

Four-Cheese Chiles Relleños
Mildly spicy, this scrumptious four-cheese version of chile relleños is every bite worth the effort. Created by Chef Kevin Tubb.

Recipe Ingredients:
12 (5 inches long) poblano chiles
2 cups (12 ounces) crumbled feta cheese
2 cups (8 ounces) shredded white Cheddar cheese
2 cups (8 ounces) shredded Monterey Jack cheese
8 ounces cream cheese
1 tablespoon fresh lime juice
4 green onions, thinly sliced
1 tablespoon pepper
Vegetable oil, as needed
8 large eggs, separated
1 1/2 cups all-purpose flour
Salsa for accompaniment

Cooking Directions:
1 – Roast the whole chiles over an open flame, turning frequently, until blackened and blistered all over. Put the roasted chiles into an ice-water bath to cool; peel off the skin under running water. Cut a slit in the side of each chile to make a pocket. Set aside.
2 – Mix the cheeses, lime juice, green onions, and pepper together until well-blended. Carefully stuff each chile with about 1/4 cup of the cheese mixture. Set aside.
3 – In a 10-inch skillet, heat 3/4 inch of oil to 325°F (160°C).
4 – While the oil is heating, beat the egg whites until stiff. Add the yolks and mix just until blended, 5 to 10 seconds more.
5 – Roll the stuffed chiles in flour, coating the entire chile. Coat the chiles with the egg mixture and fry, 3 to 4 at a time, until both sides are golden brown. Remove onto paper towels. Repeat the process until all of the chiles are fried.
6 – Chiles can be reheated in the microwave for 1 to 2 minutes before serving with your favorite salsa.
* Makes 12 servings.
https://www.cooksrecipes.com/mless/four-cheese_chiles_rellenos_recipe.htmlMakes 12

Jennie – O Turkey Recipe of the Week – Mediterranean Turkey Pita

May 8, 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 a Mediterranean Turkey Pita. To make this week’s recipe you’ll need JENNIE-O® Lean Ground Turkey, Oregano, Garlic Salt, Cucumber, Pita Flat Breads, Spinach Leaves, Tomato, Chopped Ripe Olives, and Feta Cheese. Pita, Pita, Pita! 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/

Mediterranean Turkey Pita
Get your feta fix with all the fixings. Chock full of veggies and Mediterranean flavors, this quick and easy pita recipe is under 300 calories per serving and ready in under 30 minutes.

INGREDIENTS
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
½ teaspoon dried oregano
½ teaspoon garlic salt
⅔ cup fat-free ranch dressing
¾ cup chopped cucumber
6 (6-inch) pita flat breads
1 cup chopped fresh spinach leaves
1 large tomato, chopped
1 (2.25 ounce) can ripe olives, drained and chopped
½ cup crumbled feta cheese

DIRECTIONS
1) Cook ground turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add oregano and garlic salt; mix well.
2) In small bowl, combine dressing and cucumber. Top each pita with turkey mixture. Drizzle with dressing mixture. Top with spinach, tomato, olives and feta cheese.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 270
Protein 19g
Carbohydrates 24g
Fiber 1g
Sugars 3g
Fat 10g
Cholesterol 65mg
Sodium 710mg
Saturated Fat 4g
https://www.jennieo.com/recipes/339-mediterranean-turkey-pita

Diabetic Dish of the week – Shrimp and Caper Vermicelli

March 10, 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 Shrimp and Caper Vermicelli. Tomatoes, Spices, Vermicelli, Shrimp, and Feta are just some of the ingredients that you will be using to make this week’s dish. 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/

Shrimp and Caper Vermicelli

Ingredients
1 medium tomato, seeded and chopped
1/4 cup chopped parsley
3 tablespoons capers, rinsed and drained
2 tablespoons dry white wine or low-sodium broth
1 1/2 tablespoons extra virgin olive oil
1 clove garlic, minced
1/2 teaspoon grated lemon peel
2 tablespoons lemon juice
1/4 teaspoon salt
1/8 to 1/4 teaspoon red pepper flakes
6 ounces uncooked dry vermicelli, broken in thirds
10 ounces peeled fresh or frozen and thawed raw medium shrimp
2 ounces reduced-fat feta, crumbled (plain or basil and sun-dried tomato variety)

Directions
Yield: 4 servings
Serving size: 1 cup

1 – Combine tomato, parsley, capers, wine, lemon juice, oil, garlic, lemon peel, salt, and red pepper flakes in large bowl; set aside.

2 – Cook pasta according to directions on package, omitting any salt or fat. After 6 minutes of cooking, add shrimp to pasta. Return to a boil and cook 4 to 5 minutes or until shrimp is pink and opaque. Drain well. Add to tomato mixture, and toss well.

3 – Place shrimp mixture in pasta bowl or place equal amounts on each of four dinner plates. Sprinkle evenly with cheese.

Serving Suggestion: Serve with a quick sauté of fresh spinach and mixed greens with a light, creamy dressing.

Nutrition Information:
Calories: 323 calories, Carbohydrates: 35 g, Protein: 23 g, Fat: 9 g, Saturated Fat: 2 g, Cholesterol: 113 mg, Sodium: 646 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/shrimp-caper-vermicelli/

 

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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 – Grilled Corn and Turkey Salad

January 24, 2020 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | 1 Comment
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This week’s Jennie – O Turkey Recipe of the Week is – Grilled Corn and Turkey Salad. This one is made using Jennie – O Extra Lean Boneless Turkey Breast Tenderloins, Corn Cobs, Lime Juice, Sweet Chili Sauce, Olive Oil, Garlic, Grape Tomatoes, Red Onion, Cilantro Leaves, Salt and freshly Ground Pepper, and Feta Cheese. I’ve left a link and info on the Jennie – O Extra Lean Boneless Turkey Breast Tenderloins at the end of the post. You can find this recipe along with all the other Delicious and Healthy Jennie – O Recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH IN 2020! https://www.jennieo.com/

Grilled Corn and Turkey Salad
A hearty, gluten free salad that boasts one of the greatest ingredients of all: grilled corn, fresh off the cob. And with a spicy lime-chili dressing, you really can’t go wrong. Carb-conscious too!

INGREDIENTS
2 corn cobs
CHILI LIME DRESSING
3 tablespoons lime juice
2 tablespoons sweet chili sauce
2 tablespoons olive oil
2 cloves garlic, minced
1 (20-ounce) package JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins
2 cups grape tomatoes (mixture of red and yellow)
1 small red onion, cut into thin wedges
¼ cup chopped cilantro leaves
salt and freshly ground pepper, if desired
3 ounces feta cheese, crumbled

DIRECTIONS
1) Remove husk and silk from corn. Cook corn on preheated, greased grill over medium heat 10 to 15 minutes, turning occasionally, until grill marks appear and corn is cooked. Cut stem end from cob. Place stem end down on cutting board. Carefully run a knife down cob to remove corn; discard cob.
2) To make the Chili Lime Dressing, combine lime juice, chili sauce, olive oil and garlic in a jar with lid; shake to combine.
3) Combine half of dressing and turkey in a re-sealable bag. Chill 30 minutes. Discard leftover dressing from bag. Cook turkey tenderloins as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Cut into ¼-inch thick slices.
4) In large bowl, combine turkey, corn, tomatoes, onion, cilantro, salt and pepper, if desired. Add reserved dressing. Toss to combine. Sprinkle with feta cheese.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 170
Protein 19g
Carbohydrates 9g
Fiber 1g
Sugars 3g
Fat 7g
Cholesterol 40mg
Sodium 170mg
Saturated Fat 2.5g
https://www.jennieo.com/recipes/510-grilled-corn-and-turkey-salad

 

 

Jennie – O Extra Lean Boneless Turkey Breast Tenderloins
JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins are 99% fat-free and can be used in quick meals or on the grill. Make turkey breast tenderloin the main ingredient in pasta or kabobs or add some seasoning to create a one-of-a-kind barbeque sandwich.

99% FAT FREE
ALL NATURAL*
EXTRA LEAN
GLUTEN FREE
PACKAGE SIZE: 20-OZ (1.25 LBS)

COOKING INSTRUCTIONS
STOVETOP METHOD:
Spray skillet with nonstick cooking spray or add 1 to 2 teaspoons oil. Heat skillet over medium-high heat. Place tenderloins in hot skillet. Brown on both sides. Add 1/3 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.
CONSUMER OVEN:
OVEN METHOD:
Heat oven to 350°F. Spray 9×9 or 11×17-inch with nonstick cooking spray. Place tenderloins in pan. Add 1/3 cup liquid. Cover with foil. Reduce heat to medium-low. Cook 30 minutes. remove foil. Cook 20 to 30 minutes more, basting occasionally if desired. Always cook to well-done, 165°F. as measured by a meat thermometer.
* Always cook to an internal temperature of 165°F.

NUTRITION INFORMATION
Serving Size112 g

Calories 120
Total Fat 1.5 g
Saturated Fat .5 g
Trans Fat .0 g
Cholesterol 50 mg
Sodium 75 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugars 0 g
Added Sugars g%
Protein 26 g%
Vitamin D mcg %
Calcium mg 0%
Iron mg 4%
Potassium mg %
https://www.jennieo.com/products/90-extra-lean-boneless-turkey-breast-tenderloins

Mediterranean Turkey Burger

August 16, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | 2 Comments
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I have another Jennie – O Turkey Burger Recipe to pass along to all of you, Mediterranean Turkey Burger. Made using JENNIE-O® Lean Ground Turkey along with Feta Cheese,Mint and Garlic, and Breadcrumbs with toppings of Greek Yogurt, Lettuce, and Tomato. This served in a Whole Wheat Pita Bread. The Burger is only 210 calories and 12 net carbs per serving. 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/

Mediterranean Turkey Burger
Feta cheese, mint and garlic are mixed into this Mediterranean turkey burger patty, giving it a lot of flavor without a lot of fat and under 300 calories per serving!

INGREDIENTS
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
⅓ cup whole wheat breadcrumbs
⅓ cup crumbled low-fat feta cheese
1 egg white
1 tablespoon chopped fresh mint leaves
1 teaspoon dried oregano
1 teaspoon minced garlic
½ teaspoon freshly ground pepper
olive oil cooking spray
¼ cup non-fat Greek yogurt
2 teaspoons chopped fresh dill
3 whole-wheat pita breads pockets
2 tomatoes, sliced
2 cups shredded romaine lettuce

DIRECTIONS
1) In large bowl, combine turkey, breadcrumbs, feta cheese, egg white, mint, oregano, garlic and pepper. Divide and shape the meat mixture into 6 (½-inch) patties.
2) Lightly spray large, non-stick skillet with cooking spray. Place patties in skillet on stove top on medium high heat. Cook 18 minutes, covered, turning 2 to 3 times and internal temperature reaches 165°F. as measured by a meat thermometer. Always cook to well-done.
3) For topping, in small bowl, combine yogurt and dill.
4) To assemble burgers, spread yogurt topping inside each pita half. Cut patties in half; place inside pita halves. Add tomato and lettuce.

* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 210
Protein 19g
Carbohydrates 14g
Fiber 2g
Sugars 2g
Fat 7g
Cholesterol 55mg
Sodium 290mg
Saturated Fat 2g
https://www.jennieo.com/recipes/768-mediterranean-turkey-burger

Jennie – O Turkey Recipe of the Week -Turkey Peppers with Couscous

April 19, 2019 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 a Turkey Peppers with Couscous. Made using, my favorite, JENNIE-O® Extra Lean Ground Turkey Breast. Some of the other ingredients you’ll be using are; a Mix of Bell Peppers (Yellow, Green, and Red), Red Onion, Diced Tomatoes, Couscous, Feta Cheese, and more! Stuffed and delicious! 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/

Turkey Peppers with Couscous
Middle Eastern flavors, including roasted pine nuts, crumbled goat cheese, couscous and lean ground turkey, fill colorful bell peppers for a dinner that’s under 500 calories per serving.

INGREDIENTS
4 bell peppers, mix of yellow, green and red
½ cup chopped red onion
4 cloves garlic, minced
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
2 teaspoons dried basil leaves
½ teaspoon freshly ground pepper
1 (14.5-ounce) can diced tomatoes or seasoned diced tomatoes, drained
1 (5.45-ounce) package sun-dried tomato flavored couscous, prepared according to package directions
6 ounces crumbled feta or goat cheese
¼ cup toasted pine nuts
¾ cup fresh breadcrumbs
paprika, if desired

DIRECTIONS
1) Heat oven to 375°F. Cut bell peppers lengthwise through stems keeping stem halves intact. Cut peppers in half again forming quarters. Discard seeds and veins. Cook in boiling water 5 to 6 minutes or until crisp-tender; drain and place cut side up in 13×9-inch baking dish.
2) Coat large skillet with cooking spray; heat over medium-high heat. Add onion and garlic; cook 5 minutes, stirring occasionally; add ground turkey. Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add basil leaves and pepper. Cook 5 minutes, stirring occasionally. Add diced tomatoes and prepared sun-dried tomato flavored couscous; cook 5 minutes or until heated through. Remove from heat; stir in crumbled feta cheese and toasted pine nuts. Mound mixture into pepper quarters.
3) Sprinkle fresh breadcrumbs over filled peppers. Sprinkle with paprika, if desired. Bake 30 minutes or until bread crumbs are golden brown, filling is hot and peppers are tender.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 390
Protein 42g
Carbohydrates 37g
Fiber 6g
Sugars 7g
Fat 10g
Cholesterol 70mg
Sodium 850mg
Saturated Fat 5g
https://www.jennieo.com/recipes/384-turkey-peppers-with-couscous

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