Caribbean Jerk Turkey Tacos
March 20, 2020 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a commentTags: Caribbean Jerk Turkey Tacos, Celery, Cooking, Flour Tortillas, Food, ground ginger, Jamaican Jerk Seasoning, JENNIE-O® Slow Roasted Dark Turkey, Light Brown Sugar, Lime juice, Mayonnaise, Pineapple, recipes, Switch, Thyme
I’ve got another Jennie – O Turkey Taco Recipe to pass along, Caribbean Jerk Turkey Tacos. Bring a little taste of the Islands with this week’s recipe of Caribbean Jerk Turkey Tacos. These are made using JENNIE-O® Slow Roasted Dark Turkey, Jamaican Jerk Seasoning, Mayonnaise, Celery, Pineapple, Light Brown Sugar, Lime Juice, Ground Ginger, Thyme, and Flour Tortillas. 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/
Caribbean Jerk Turkey Tacos
By combining amazing Caribbean Jerk spices with the convenience of tortilla shells, this simple Mediterranean dinner recipe is a delicious mashup of favorites. Ready in under 30 minutes!
INGREDIENTS
2 tablespoons Jamaican jerk seasoning
⅓ cup fat-free mayonnaise
1½ cups shredded JENNIE-O® Slow Roasted Dark Turkey
½ cup celery, thinly sliced
1 cup pineapple, chopped
2 tablespoons light brown sugar
2 tablespoons lime juice
1 teaspoon ground ginger
1 teaspoon chopped fresh thyme
8 soft taco-size (6-inch) flour tortillas, warmed
lime wedges, if desired
thyme sprigs, if desired
DIRECTIONS
1) In medium bowl, combine jerk seasoning, mayonnaise, turkey and celery.
2) In medium bowl, combine pineapple, sugar, lime juice, ginger and thyme.
3) Spoon turkey mixture onto each tortilla. Top with pineapple salsa. Fold in half to serve. Serve with lime wedges and thyme, if desired.
RECIPE NUTRITION INFORMATION
PER SERVING
Calories 170
Protein 9g
Carbohydrates 22g
Fiber 1g
Sugars 6g
Fat 5g
Cholesterol 25mg
Sodium 640mg
Saturated Fat 1.5g
https://www.jennieo.com/recipes/784-caribbean-jerk-turkey-tacos
“Meatless Monday” Recipe of the Week – Layered Tamale Casserole
December 23, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a commentTags: Black Beans, Cooking, CooksRecipes, Corn, Flour Tortillas, Food, Garlic, Green Taco Sauce, Layered Tamale Casserole, Meatless Monday, Onions, recipes, Red Bell Peppers, Vegetarian, Wisconsin crumbled Queso Blanco Cheese, Wisconsin Monterey Jack Cheese, Zucchini
This week’s “Meatless Monday” Recipe of the Week is a Layered Tamale Casserole. Made using Black Beans, Onions, Zucchini, Red Bell Peppers, Garlic, Corn, Spices, Flour Tortillas, Green Taco Sauce, Wisconsin Monterey Jack Cheese, and Wisconsin crumbled Queso Blanco Cheese. What Meat, none needed for this recipe! The recipe is from the CooksRecipes website where you’ll find a huge selection of recipes to please all tastes, so check it out today! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html
Layered Tamale Casserole
This layered vegetable tamale casserole is sure to please.
Recipe Ingredients:
1/4 cup water
2 (15-ounce) cans black beans, drained
Vegetable cooking spray
3 cups sliced onions (about 2 large)
2 1/2 cups thinly sliced zucchini (about 2 medium)
1 3/4 cups julienned red bell pepper (about 2 medium)
2 cloves garlic, minced
1 cup corn cut from cob (about 2 ears)
1 teaspoon ground cumin
1/4 teaspoon ground red pepper
5 (8-inch) flour tortillas
1 1/4 cups commercial green taco sauce
3/4 cup shredded Wisconsin Monterey Jack cheese
3/4 cup Wisconsin crumbled Queso Blanco cheese
Cooking Directions:
1 – Place water and beans in bowl of food processor. Process until smooth. Set aside.
2 – Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add onion, zucchini, pepper and garlic; sauté 10 minutes. Add corn, cumin and ground red pepper; cook 2 minutes. Set aside.
3 – Coat a 3 quart round soufflé dish with cooking spray. Place 1 tortilla in bottom of dish. Spread 1/2 cup bean mixture over tortilla. Spoon 1 cup onion mixture on top of bean mixture, and top with 1/4 cup sauce.
4 – Blend together Monterey Jack and Queso Blanco. Sprinkle 1/4 cup cheese over sauce. Repeat procedure with remaining ingredients, ending with 1/2 cup cheese.
5 – Bake in a preheated oven at 350°F (175°C) for 45 minutes or until thoroughly heated.
Makes 8 servings.
https://www.cooksrecipes.com/mless/layered_tamale_casserole_recipe.html
“Meatless Monday” Recipe of the Week – QUESADILLAS
December 16, 2019 at 6:01 AM | Posted in Meatless Monday | Leave a commentTags: Canned Chopped Green Chilies, Cooking, Diabetic Gourmet Magazine, Flour Tortillas, Food, Green Onion, Meatless Monday, Mexican Cheddar, Monterey Jack Cheese, Quesadillas, recipes, Salsa
This week’s “Meatless Monday” Recipe of the Week is – QUESADILLAS. Made using Mexican Cheddar or Monterey Jack Cheese, Green Onion, Canned Chopped Green Chilies, Flour Tortillas, and Chunky Salsa. It’s an Easy Made Vegetarian QUESADILLAS Recipe! You can find this recipe at the Diabetic Gourmet Magazine website where you’ll also find a huge selection of Diabetic Friendly and Vegetarian Recipes so be sure to check it out soon! Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/
QUESADILLAS
Ingredients
1 cup shredded Mexican Cheddar, Monterey Jack, Pepper Jack, or brick cheese
1 green onion, minced
1-3 tablespoons canned chopped green chilies (to taste)
4 8-inch flour tortillas
Chunky salsa, for topping or dip
Directions
1 – In a medium bowl, toss together the cheese, green onion, and chilies; set aside.
2 – Spray a medium skillet with nonstick cooking spray and place over medium heat.
3 – When hot, add 1 tortilla and sprinkle it with one-fourth of the cheese mixture.
4 – When the cheese begins to melt, about 1 minute, fold the tortilla in half.
5 – Continue cooking until lightly browned and crisp on both sides, about 1 minute.
6 – Transfer to a cutting board.
7 – Repeat with the remaining tortillas and filling.
8 – Cut into 4 wedges with a knife or pizza cutter and serve immediately with the salsa.
Recipe Yield: Yield: 8 servings (2 wedges)
NUTRITIONAL INFORMATION PER SERVING:
Calories: 134
Fat: 6 grams
Fiber: 1 grams
Sodium: 211 milligrams
Cholesterol: 12 milligrams
Protein: 6 grams
Carbohydrates: 14 grams
Sugars: 1 grams
https://diabeticgourmet.com/diabetic-recipe/quesadillas
“Meatless Monday” Recipe of the Week – 3-Cheese Enchiladas
November 25, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a commentTags: 3-Cheese Enchiladas, Baking, Cooking, CooksRecipes, Flour Tortillas, Food, Ground Cumin, Meatless Monday, recipes, Refried beans, Salsa, Shredded Mild Cheddar Cheese, Shredded Monterey Jack Cheese, Shredded Mozzarella Cheese, Vegetarian
This week’s “Meatless Monday” Recipe of the Week is – 3-Cheese Enchiladas. No Meat Needed! You’ll need Shredded Mild Cheddar Cheese, Shredded Monterey Jack Cheese, Shredded Mozzarella Cheese, Refried Beans, Salsa, Green Onions, Ground Cumin, Flour Tortillas, Sliced Ripe Olives, and Sour Cream. You can find this recipe at the CooksRecipes website which has a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out soon! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html
3-Cheese Enchiladas
3-Cheese EnchiladasThese delicious, three cheese, bean and salsa enchiladas are quick and easy to assemble.
Recipe Ingredients:
1 cup (4 ounces) shredded mild cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded mozzarella cheese
1 (16-ounce) can refried beans
1 (24-ounce) jar salsa – divided use
1/3 cup thinly sliced green onions
1/3 teaspoon ground cumin
12 (6-inch) flour tortillas
Sliced ripe olives (optional)
Additional sliced green onions (optional)
Sour cream (optional)
Cooking Directions:
1 – In a medium bowl, mix all of the cheeses.
2 – In another bowl, combine beans, 1 cup salsa, 1 1/2 cups cheese mixture, green onions and cumin.
3 – Spread 1 cup salsa into the bottom of a 13-inch x 9-inch x 2-inch baking dish.
4 – Spoon a heaping 1/3 cup bean mixture down the center of each tortilla. Place tortillas seam-side down on salsa. Top with remaining salsa and cheese.
5 – Bake in a preheated oven at 350°F (175°C) for 30 minutes or until heated through.
6 – Serve with sliced ripe olives, green onions and sour cream if desired.
Makes 6 servings.
https://www.cooksrecipes.com/mless/3_cheese_enchiladas_recipe.html
It’s Chili, Chowder, or Stew Saturday – Green Chili Stew
November 23, 2019 at 6:02 AM | Posted in CooksRecipes, It's Chili Soups or Stews Saturday | 1 CommentTags: Baking, Cooking, CooksRecipes, Corn, Dutch oven, Flour Tortillas, Food, Green Chili Stew, It's Chili Soups or Stews Saturday, Mild Green Chilies, Potatoes, recipes, Roasting, Sausage, Tomatoes
This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Green Chili Stew. This week’s It’s Chili, Chowder, or Stew Saturday recipe is Green Chili Stew. Made using Fresh Sausage or Cubed Pork, Mild Green Chilies, Corn (3 cans), Celery, Potatoes, Tomatoes, Chicken Broth, Flour Tortillas, and Spices. The recipe is from the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, and cuisines so be sure to check it out! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html
Green Chili Stew
Recipe Ingredients:
2 pounds fresh sausage links or cubed pork
3 (4-ounce) cans diced mild green chiles
3 (12-ounce) cans corn, drained
2 stalks celery, diced
2 medium potatoes, diced
2 medium tomatoes, diced
8 cups (32 ounces) chicken broth
1 teaspoon dried oregano
2 teaspoons ground cumin
Salt, to taste
Flour tortillas
1 tablespoon vegetable oil
Cooking Directions:
1 – In large Dutch oven or deep skillet with lid, brown meat over medium-high heat until lightly browned; crumble into pieces.
2 – Add remaining ingredients to pot; cover and simmer for one hour.
3 – Serve hot with flour tortillas.
Makes 8 servings.
Nutritional Information Per Serving (1/8 of recipe): Calories: 410; Total Fat: 13g; Saturated Fat: 4g; Cholesterol: 95mg; Total Carbs: 36g; Fiber: 5g; Protein: 36g; Sodium: 990mg.
https://www.cooksrecipes.com/soup/green_chili_stew_recipe.html
Enticing Enchiladas
October 11, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a commentTags: Baking, Chili powder, Cooking, Enticing Enchiladas, Flour Tortillas, Food, Garlic, JENNIE-O Lean Ground Turkey, Mild Enchilada Sauce, Monterey Jack Cheese, Onion, recipes, Red Bell Peppers, Switch
Also from the Jennie – O Turkey website I have a recipe for Enticing Enchiladas. This one is also made using JENNIE-O® Lean Ground Turkey. You’ll also need Red Bell Peppers, Onion, Garlic, Chili Powder, Mild Enchilada Sauce, Monterey Jack Cheese, and served on Taco Size Flour Tortillas with toppings of Shredded Lettuce, Diced Tomato, and Avocado. Again you can find this recipe at the Jennie – O Turkey erbsite. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/
Enticing Enchiladas
If you haven’t tried turkey enchiladas, you’re missing out on one of life’s great pleasures. With a prep time of just 20 minutes, this kid-friendly Mexican dinner has under 500 calories per serving.
INGREDIENTS
1 tablespoon vegetable oil
1 green or red bell pepper, chopped
½ cup chopped onion
4 cloves garlic, minced
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
1 tablespoon Mexican seasoning or chili powder
2 (10-ounce) cans mild enchilada sauce, divided
1 cup shredded Mexican cheese blend or Monterey jack cheese, divided
12 taco-size flour tortillas
1 cup shredded lettuce
½ cup diced tomato
½ cup diced ripe avocado, if desired
DIRECTIONS
1) Heat oven to 375ºF. Heat oil in large skillet over medium heat. Add bell pepper, onion and garlic; cook 5 minutes, stirring occasionally. Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Stir in seasoning and ½ cup enchilada sauce. Remove from heat; stir in ½ cup cheese.
2) Spread ½ cup enchilada sauce over bottom of 13 x 9-inch baking dish. Spoon about 3 tablespoons turkey mixture down center of each tortilla. Roll up and place seam side down in prepared dish. Spoon remaining enchilada sauce evenly over enchiladas. Cover with foil; bake 20 minutes. Sprinkle with remaining 1 cup cheese. Return to oven and bake uncovered 10 minutes or until cheese is melted and sauce is bubbly. Garnish with lettuce and tomato. Top with avocado, if desired.
* Always cook to an internal temperature of 165°F.
RECIPE NUTRITION INFORMATION
PER SERVING
Calories 440
Protein 26g
Carbohydrates 42g
Fiber 4g
Sugars 4g
Fat 18g
Cholesterol 70mg
Sodium 990mg
Saturated Fat 7g
https://www.jennieo.com/recipes/220-enticing-enchiladas
Turkey and Hashbrown Brunch Lasagna
September 13, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a commentTags: Baking, Chives, Cooking, Egg Substitute, Flour Tortillas, Food, Half and Half, JENNIE-O® Slow Roasted Dark Turkey, recipes, Shredded Cheddar Cheese, Shredded Hash Browns, Switch, Turkey and Hashbrown Brunch Lasagna
For a second Jennie – O Turkey recipe I have a Turkey and Hashbrown Brunch Lasagna. This one is made using JENNIE-O® Slow Roasted Dark Turkey along with Shredded Hash Browns, Egg Substitute, Half and Half, Chives, Shredded Cheddar Cheese, and Flour Tortillas. Wow this sounds like one delicious dish! 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 and Hashbrown Brunch Lasagna
Lasagna isn’t just for dinner anymore. When it’s layered with crispy hash browns and slow roasted dark turkey, you can enjoy it for brunch.
INGREDIENTS
8 ounces JENNIE-O® Slow Roasted Dark Turkey, shredded
1 pound frozen shredded hash browns
10 large eggs or 2½ cups egg substitute
¼ cup half-and-half
1 tablespoon butter
2 tablespoons finely chopped chives
kosher salt
freshly ground pepper
6 (6-inch) flour tortillas
2 cups shredded Cheddar cheese
sour cream, chopped fresh chives, if desired
DIRECTIONS
1) Heat oven to 350°F.
2) In large non-stick skillet over medium heat, heat turkey 2 to 3 minutes. Remove from skillet and keep warm. Add hash browns and cook, stirring often, until lightly browned. Remove from heat.
3) In large bowl, whisk together eggs and half-and-half until light and frothy. In large non-stick skillet over medium heat, melt butter. Reduce heat to low and add egg mixture and cook, stirring often, until eggs are just set. Stir in chives, season with salt and pepper; Remove from heat.
4) Lightly spray 11 x 7-inch baking dish with non-stick cooking spray, add layer of tortillas. Top with half of the hash browns, eggs, cheese and turkey. Repeat with remaining ingredients, finishing with a layer of tortillas and cheese. Bake until heated through and cheese is melted, about 30 minutes. Garnish with sour cream and chives, if desired.
RECIPE NUTRITION INFORMATION
PER SERVING
Calories 320
Protein 22g
Carbohydrates 24g
Fiber 1g
Sugars 1g
Fat 16g
Cholesterol 55mg
Sodium 590mg
Saturated Fat 8g
https://www.jennieo.com/recipes/1239-turkey-and-hashbrown-brunch-lasagna
“Meatless Monday Recipe of the Week – “Chicken”-Style Tofu Fajitas
April 8, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a commentTags: "Chicken"-Style Tofu Fajitas, Baking, Cooking, CooksRecipes, Flour Tortillas, Food, Meatless Monday, recipes, Salsa, Tofu, Vegetarian, Yogurt
This week’s “Meatless Monday Recipe of the Week is – “Chicken”-Style Tofu Fajitas. Made using Tofu, Salsa, Yogurt, Lettuce, Cheddar Cheese and served on Flour Tortillas. Tofu takes the place of Chicken in the dish. The recipe is from the CooksRecipes website which has a fantastic selection of recipes to please all tastes, diets, and cuisines. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html
“Chicken”-Style Tofu Fajitas
In this super-easy, nearly-instant tortilla recipe, chewy baked tofu stands in for chicken. Letting the kids make their own fajitas becomes part of the fun!
Recipe Ingredients:
8 fajita-size (6 to 7-inch) flour tortillas
1 (10 to 12-ounce) package baked tofu, cut into strips
Prepared salsa, your favorite brand
1 cup plain low-fat organic yogurt or soy yogurt
2 cups finely shredded lettuce
1 cup grated cheddar cheese or cheddar-style nondairy cheese (optional)
Cooking Directions:
1 – Wrap the entire batch of tortillas in foil and warm in a preheated 400-degree oven or toaster oven.
2 – Place the tofu strips on a plate and microwave briefly until well warmed, about 3 minutes.
3 – Spread a little salsa and yogurt down the center of each tortilla, then arrange a few tofu strips over them. Sprinkle with some lettuce, and if desired, a little cheese. Roll up snugly and eat out of hand.
Makes 8 fajitas (2 fajitas per serving).
https://www.cooksrecipes.com/mless/%27chicken%27-style_tofu_fajitas_recipe.html
“Meatless Monday” Recipe of the Week – Black Bean Burritos
December 3, 2018 at 6:01 AM | Posted in Meatless Monday | Leave a commentTags: Baking, Black Bean Burritos, Black Beans, Cooking, Cream cheese, Flour Tortillas, Food, Grilling, Jalapeno Peppers, Meatless Monday, recipes, Vegetarian
This week’s “Meatless Monday” Recipe of the Week is – Black Bean Burritos. Anything using Black Beans has to be good! Thank you to Trina for passing this recipe along to me. Enjoy and Eat Healthy in 2018!
Black Bean Burritos
Ingredients
2 (10 inch) flour tortillas
2 tablespoons extra light olive oil
1 small red onion, chopped
1/2 red bell pepper, chopped
1 teaspoon minced garlic
1 (15 ounce) can low-sodium black beans, rinsed and drained
1 teaspoon minced jalapeno peppers
3 ounces reduced-fat cream cheese
1/2 teaspoon sea salt
2 tablespoons chopped fresh cilantro
* Your favorite salsa or taco sauce (Optional)
Directions
1 – Wrap tortillas in foil and place in oven heated to 350 degrees F (175 degrees C). Bake for 15 minutes or until heated through.
2 – Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring.
3 – Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Stir cilantro into mixture.
4 – Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Serve immediately. Top with salsa or taco sauce.
Diabetic Dish of the Week – MEXICAN-STYLE STEAK AND EGGS BREAKFAST
May 8, 2018 at 5:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a commentTags: Beef, Cooking, Diabetic Dish of the Week, Diabetic Gourmet Magazine, Egg Substitute, Flour Tortillas, Food, Guacamole, MEXICAN-STYLE STEAK AND EGGS BREAKFAST, recipes, Reduced Fat Sour Cream, Reduced-Fat Shredded Cheddar Cheese, Top Sirloin Steak
This week’s Diabetic Dish of the Week is a MEXICAN-STYLE STEAK AND EGGS BREAKFAST. It’s from one of my favorite recipe websites, the Diabetic Gourmet Magazine. Take a few minutes and start to go through the huge selection of Diabetic Friendly Recipes. They also have Diabetes Management Tips and Diabetes News. So be sure to check it out today. Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/
MEXICAN-STYLE STEAK AND EGGS BREAKFAST
Ingredients
1 beef Top Sirloin Steak Boneless, cut 3/4 inch thick (about 12 ounces)
Salt
2 teaspoons vegetable oil
6 small flour tortillas (6-inch diameter), warmed
1-1/2 cups egg substitute
6 tablespoons reduced-fat shredded Cheddar cheese
6 tablespoons guacamole
6 tablespoons salsa
6 tablespoons reduced-fat sour cream
Directions
Heat large, heavy nonstick skillet over medium heat until hot. Season beef steak with salt, as desired. Place beef in skillet. Pan-broil 10 to 13 minutes for medium rare (145F) to medium (160F) doneness, turning occasionally. Remove beef from skillet. Set aside; keep warm.
Heat oil in same skillet over medium heat until hot. Add eggs and scramble until set, stirring occasionally; keep warm.
Carve steak into thin slices. Top each tortilla with equal amounts of eggs, steak and 1 tablespoon each of cheese, guacamole, salsa and sour cream. Serve immediately.
Recipe Yield: Makes 6 servings
Nutritional Information Per Serving:
Calories: 271
Fat: 10 grams
Saturated Fat: 4 grams
Fiber: 2 grams
Sodium: 553 milligrams
Cholesterol: 45 milligrams
Protein: 24 grams
Carbohydrates: 20 grams
https://diabeticgourmet.com/?s=MEXICAN-STYLE+STEAK+AND+EGGS+BREAKFAST
Petitchef
Foodista
Posts I Like
Create a free website or blog at WordPress.com.
Entries and comments feeds.
