Bistro Turkey-Onion Soup

December 4, 2020 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I have a recipe for a Bistro Turkey-Onion Soup. Warm up these cold Winter Days with a bowl of Bistro Turkey-Onion Soup. Made with JENNIE-O® Turkey Ham, Low-Sodium Beef Broth, Onions, Butter, and Flour then topped with Swiss Cheese and served with thinly sliced French Bread. 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/

Bistro Turkey-Onion Soup

INGREDIENTS

2 tablespoons butter
4 cups thinly sliced onion
1 tablespoons all-purpose flour
2 cans (10¾-ounce) condensed low-sodium beef broth
2 cups water
1½ cups diced JENNIE-O® Turkey Ham
8 slices French bread, thinly sliced
4 slices Swiss cheese

DIRECTIONS

1) In saucepan over medium heat, melt butter. Add onion and cook 15 minutes or until softened and golden brown. Stir in flour. Cook 2 minutes, stirring constantly.

2) Add broth and water; heat to boiling. Reduce heat to low. Add turkey ham. Cook, covered, 10 minutes, stirring occasionally.

3) Heat oven to 425°F.

4) Ladle soup into 4 oven-safe bowls.

5) Set on rimmed baking sheet. Place bread in each bowl. Top with cheese slice.

6) Bake 4 to 5 minutes or until cheese is melted and browned.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories 380
Protein 24g
Carbohydrates 38g
Fiber 4g
Sugars 10g
Fat 16g
Cholesterol 75mg
Sodium 940mg
Saturated Fat 8g
https://www.jennieo.com/recipes/bistro-turkey-onion-soup/

Diabetic Dish of the Week – Roast Turkey With Cranberry Stuffing

November 24, 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 Roast Turkey With Cranberry Stuffing. To make this week’s recipe some of the ingredients that you’ll be needing are French Bread, Onions, Celery, Poultry Seasoning, Cranberries, Whole Turkey, and more! 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/

Roast Turkey With Cranberry Stuffing
Looking for a centerpiece for your Thanksgiving menu? We’ve got you covered! This turkey and stuffing combo is packed with flavor, not calories or carbohydrates.

Ingredients
1 loaf (12 ounces) Italian or French bread, cut into 1/2-inch cubes
2 tablespoons margarine
1 1/2 cups chopped onions
1 1/2 cups chopped celery
2 teaspoons poultry seasoning
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup coarsely chopped fresh cranberries
1 tablespoon sugar
Nonstick cooking spray
3/4 cup fat-free reduced-sodium chicken broth
1 whole turkey (about 8 to 10 pounds), thawed if frozen

Directions
Yield: 20 servings
Serving size: 1/20 of recipe

1. Preheat oven to 375°F. Arrange bread on 2 (15×10-inch) jelly roll pans. Bake 12 minutes or until lightly toasted. Reduce oven temperature to 350°F.

2. Melt margarine in large saucepan over medium heat. Add onions and celery; cook and stir 8 minutes, or until vegetables are tender.

3. Remove pan from heat; stir in bread cubes, poultry seasoning, thyme, rosemary, salt and pepper. Combine cranberries and sugar in small bowl; mix well. Stir into saucepan. Gently stir broth into saucepan.

4. Spray roasting pan and rack with nonstick cooking spray. Remove giblets from turkey. Rinse turkey and cavity with cold water; pat dry with paper towels. Fill turkey cavity loosely with stuffing; place any remaining stuffing in casserole sprayed with nonstick cooking spray. Cover and refrigerate until baking time.

5. Place turkey, breast side up, on rack in prepared roasting pan. Bake 3 hours, or until thermometer inserted in thickest part of thigh reaches 180°F. Transfer turkey to cutting board; loosely tent with foil.

6. Increase oven temperature to 375°F. Place covered casserole of stuffing in oven. Bake casserole, covered, 25 to 30 minutes, or until heated through.

7. Remove and discard turkey skin. Slice turkey and serve with cranberry stuffing.

Nutrition Information:
Calories: 220 calories, Carbohydrates: 12 g, Protein: 28 g, Fat: 6 g, Saturated Fat: 2 g, Cholesterol: 68 mg, Sodium: 223 mg
https://www.diabetesselfmanagement.com/recipes/main-dishes/roast-turkey-with-cranberry-stuffing/

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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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Egg and Turkey Sausage Bake

May 15, 2020 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | 1 Comment
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Here’s another Jennie – O Breakfast or Brunch Recipe, Egg and Turkey Sausage Bake. This one is made using JENNIE-O® All Natural* Turkey Sausage, Egg Substitute, Milk, Parsley, Salt, Ground Pepper, French Bread, Red Bell Pepper, and Shredded Low Fat Swiss Cheese. Another good one to start your day! 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/

Egg and Turkey Sausage Bake
There’s only so much time in the weekend, so let your oven do the work! This simple comfort food brunch recipe has a 15-minute prep time and boasts lean breakfast sausage, bell peppers and French bread.

INGREDIENTS
1 (16-ounce) package JENNIE-O® All Natural* Turkey Sausage
2 cups egg substitute or 8 eggs
3 cups milk
¼ cup chopped fresh parsley
salt and freshly ground pepper, if desired
8 cups cubed French bread
1 cup chopped red bell pepper
1½ cups shredded low-fat Swiss cheese, divided

DIRECTIONS
1) Heat oven to 350°F. Grease 9 x 13-inch baking pan; set aside. Cook the sausage as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Crumble sausage into pieces.
2) In large bowl, whisk eggs, milk and parsley. Add salt and pepper, if desired. Stir in sausage, bread cubes, red pepper and 1 cup cheese. Pour into baking dish. Sprinkle with remaining cheese. Bake 40 to 45 minutes or until a knife inserted into the center comes out clean. Let stand 10 minutes before cutting into squares to serve.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 290
Protein 28g
Carbohydrates 25g
Fiber 1g
Sugars 7g
Fat 8g
Cholesterol 70mg
Sodium 940mg
Saturated Fat 2.5g
https://www.jennieo.com/recipes/571-egg-and-turkey-sausage-bake

“Meatless Monday” Recipe of the Week – Overnight Baked Stuffed French Toast

May 4, 2020 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Overnight Baked Stuffed French Toast. Made using Cooking Spray, French Bread, Fat Free Cream Cheese, Egg Substitute, Skim Milk, Vanilla Extract, Sugar-Free Maple-Flavored Syrup, and Cinnamon. And Breakfast is served! 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/

Overnight Baked Stuffed French Toast

Ingredients
Preparation time: 15 minutes
Baking time: 1 hour
Chilling time: 8 hours
Standing time: 15 minutes

Cooking spray
1 loaf (16 ounces) French bread, cut into 20 slices
1 block (8 ounces) fat-free cream cheese, cut into 1/4-inch-thick slices
3 cups liquid egg substitute
2 cups skim milk
1 teaspoon vanilla extract
1/3 cup sugar-free, maple-flavored syrup
1/4 teaspoon cinnamon

Directions
Yield: 12 servings
Serving size: 1 slice (approximately 3 inches x 3.25 inches)

1 – Coat a 9″ x 13″ baking dish with cooking spray. Layer 10 slices of bread in the bottom of the baking dish (you may need to cut some slices to fit). Top evenly with cream cheese slices, then remaining bread slices.

2 – In a large bowl, whisk together egg substitute, milk, vanilla extract, syrup, and cinnamon. Pour over bread, coating all the bread. Cover with plastic wrap and refrigerate overnight, or 8 hours.

3 – Remove from the refrigerator and let stand at room temperature 15 minutes while oven preheats to 350ºF. Bake 1 hour, or until all liquid is absorbed and the French toast is set in the center. When the top begins to brown slightly, lay a sheet of aluminum foil over the baking dish.

4 – Cut into 12 pieces and serve with Rise-n-shine raspberry syrup.

Nutrition Information:
Calories: 183 calories, Carbohydrates: 24 g, Protein: 15 g, Fat: 3 g, Saturated Fat: 1 g, Sodium: 486 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/breakfast/overnight-baked-stuffed-french-toast/

Subscribe to Diabetes Self-Management Magazine
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.
https://www.diabetesselfmanagement.com/subscribe/

Jennie – O Recipe of the Week – Bistro Turkey-Onion Soup

January 6, 2017 at 6:15 AM | Posted in Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Recipe of the Week – Bistro Turkey-Onion Soup. Warm up these cold Winter Days with a bowl of Bistro Turkey-Onion Soup. Made with JENNIE-O® Turkey Ham, low-sodium beef broth, onions, butter, and flour then topped with Swiss Cheese and served with thinly sliced French Bread. You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O website (https://www.jennieo.com/) Enjoy and Make the Switch!

Bistro Turkey-Onion Soup

INGREDIENTSbistro-turkey-onion-soup

2 tablespoons butter
4 cups thinly sliced onion
1 tablespoons all-purpose flour
2 cans (10¾-ounce) condensed low-sodium beef broth
2 cups water
1½ cups diced JENNIE-O® Turkey Ham
8 slices French bread, thinly sliced
4 slices Swiss cheese
DIRECTIONS

1) In saucepan over medium heat, melt butter. Add onion and cook 15 minutes or until softened and golden brown. Stir in flour. Cook 2 minutes, stirring constantly.
2) Add broth and water; heat to boiling. Reduce heat to low. Add turkey ham. Cook, covered, 10 minutes, stirring occasionally.
3) Heat oven to 425°F. Ladle soup into 4 oven-safe bowls. Set on rimmed baking sheet. Place bread in each bowl. Top with cheese slice. Bake 4 to 5 minutes or until cheese is melted and browned.

RECIPE NUTRITION INFORMATIONJennie O Make the Switch
PER SERVING
Calories380
Protein24g
Carbohydrates38g
Fiber4g
Sugars10g
Fat16g
Cholesterol75mg
Sodium940mg
Saturated Fat8g
https://www.jennieo.com/recipes/66-bistro-turkey-onion-soup

The Saturday Evening Dessert – Mexican Bread Pudding

August 13, 2016 at 5:21 AM | Posted in CooksRecipes, Saturday Evening Dessert | Leave a comment
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This week’s Saturday Evening Dessert is a Mexican Bread Pudding. It’s from the CooksRecipes website which has a fantastic selection of delicious and healthy recipes, Enjoy! http://www.cooksrecipes.com/index.html

 

Mexican Bread Pudding

Layers of bread and shredded cheddar are arranged in a baking dish, covered with a sweet cinnamon syrup and then baked slowly to golden perfection.

Recipe Ingredients:

2 cups water
1 cup Splenda® Brown Sugar Blend
1/2 cup Splenda® Granulated No Calorie SweetenerCooksrecipes 2
1 stick cinnamon
2 tablespoons ground cinnamon
1 teaspoon vanilla extract
1/8 teaspoon salt
12 (1/2-inch thick) slices of day-old French bread
2 cups shredded cheddar cheese
1 cup raisins

 

Cooking Directions:

1 – Bake in a preheated oven at 350°F (175°C).
2 – Combine the water, Splenda® Brown Sugar Blend, Splenda® Granulated Sweetener, cinnamon stick, cinnamon, vanilla and salt in a saucepan and bring to a boil. Set aside.
3 – In a baking dish, arrange a layer of the bread, sprinkle with a layer of cheese, then raisins and pour some of the syrup on top. Continue this process until all of the ingredients have been used.
4 – Bake for 1 hour. Serve hot or cold.
Makes 12 servings. Serving Size: 3/4 cup bread pudding.

Nutritional Information Per Serving (1/12 of recipe; 3/4 cup): Calories 250 | Calories from Fat 60 | Fat 7g (sat 4.0g) | Cholesterol 20mg | Sodium 240mg | Carbohydrates 37g | Fiber 2g | Sugars 26g | Protein 7g.

http://www.cooksrecipes.com/diabetic/mexican_bread_pudding_recipe.html

One of America’s Favorites – French Dip

April 6, 2015 at 5:36 AM | Posted in BEEF | 1 Comment
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A French dip

A French dip

An American cuisine, the French dip sandwich, also known as a beef dip, is a hot sandwich consisting of thinly sliced roast beef (or, sometimes, other meats) on a “French roll” or baguette. It is usually served au jus (“with juice”), that is, with beef juice from the cooking process. Beef broth or beef consommé is sometimes substituted. Despite the name, this American specialty is almost completely unknown in France, the name seeming to refer to the style of bread rather than an alleged French origin.

Although the sandwich is most commonly served with a cup of jus or broth on the side of the plate, into which the sandwich is dipped as it is eaten, this is not how the sandwich was served when it was invented.

Two Los Angeles restaurants have claimed to be the birthplace of the French dip sandwich: Cole’s Pacific Electric Buffet and Philippe The Original. Philippe’s website describes the dish as a “specialty of the house”, and the words “Home Of The Original French Dip Sandwich” are present in the restaurant’s logo. At both of these restaurants, the roll is dipped in the hot beef juices before the sandwich is assembled, and is served “wet”. The sandwich can also be requested “double dipped” at either establishment. Philippe’s own brand of spicy mustard is traditionally used by patrons to complement the sandwich.

His controversy over who originated the sandwich remains unresolved. Both restaurants were established in 1908.

Roast Beef Dip au jus, with french fries

Roast Beef Dip au jus, with french fries

However, Cole’s claims to have originated the sandwich shortly after the restaurant opened in 1908, while Philippe’s claims that owner Philippe Mathieu invented it in 1918.

The story of the sandwich’s invention by Philippe’s has several variants: some sources say that the sandwich was first created by a cook or a server who, while preparing a sandwich for a police officer or fireman, accidentally dropped it into a pan of meat drippings. The patron liked it, and the dish surged in popularity shortly after its invention. Other accounts say that a customer who didn’t want some meat drippings to go to waste requested his sandwich be dipped in them. Still others say that a chef dipped a sandwich into a pan of meat drippings after a customer complained that the bread was stale. Cole’s account states that the sandwich was invented by a sympathetic chef, Jack Garlinghouse, for a customer who was complaining of sore gums. Some accounts tell Philippe’s version of events, but assign the location to Cole’s. The mystery of the sandwich’s invention might not be solved due to a lack of information and observable evidence.

The French dip is now served at a number of restaurant chains including fast food, diners, and standard restaurants.

 

 

 

Easy French Dip Sandwiches
From the http://allrecipes.com/ website, Easy French Dip Sandwiches.

“This sandwich made with sliced roast beef and provolone cheese is a crowd pleaser. The flavor is so rich, no one will know it only took 15 minutes to put together.”
INGREDIENTS:
1 (10.5 ounce) can beef consommeAll Recipes
1 cup water
1 pound thinly sliced deli roast beef
8 slices provolone cheese
4 hoagie rolls, split lengthwise

 
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Open the hoagie rolls and lay out on a baking sheet.
2. Heat beef consomme and water in a medium saucepan over medium-high heat to make a rich beef broth. Place the roast beef in the broth and warm for 3 minutes. Arrange the meat on the hoagie rolls and top each roll with 2 slices of provolone.
3. Bake the sandwiches in the preheated oven for 5 minutes, or until the cheese just begins to melt. Serve the sandwiches with small bowls of the warm broth for dipping.

 
Nutrition Information
Servings Per Recipe: 4
Calories: 548
Amount Per Serving
Total Fat: 22.6g
Cholesterol: 94mg
Sodium: 2310mg
Amount Per Serving
Total Carbs: 40.5g
Dietary Fiber: 2g
Protein: 44.6g

 
http://allrecipes.com/recipe/easy-french-dip-sandwiches/

Diabetic Dish of the Week – White Bean and Tomato Bruschetta

December 9, 2014 at 6:33 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week | 2 Comments
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Another Diabetic Friendly Appetizer to serve at your Holiday parties.

 

White Bean and Tomato Bruschetta
Ingredients

2 tablespoons oil-packed dried tomatoes
1/2 cup snipped watercress or fresh flat-leaf parsley
2 tablespoons pine nuts, toasted
1 cup canned white kidney beans (cannellini beans), rinsed and drained
1 tablespoon fat-free milk
2 -3 teaspoons lemon juice
1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cloves garlic, cut up
12 1/2-inch-thick slices baguette-style French bread
Watercress sprigs (optional)

 
Directions

1 – Preheat broiler. Drain tomatoes, reserving oil; finely snip tomatoes. In a small bowl, combine snipped tomatoes, 1 teaspoon of the reserved oil, the 1/2 cup watercress or parsley, and the pine nuts; set tomato mixture aside.
2 – In a food processor or blender, combine another 1 teaspoon of the reserved oil, the beans, milk, lemon juice, thyme, salt, pepper, and garlic. Cover and process or blend until smooth. Set bean mixture aside.
3 – Place bread slices on a baking sheet. Broil 4 inches from the heat for 1-1/2 to 2 minutes or until bread is lightly toasted, turning once. Remove from oven; cool slightly.
4 – Place about 1 tablespoon of the bean mixture on each of the toasted bread slices, spreading evenly to edges. Broil 4 inches from heat about 1 minute or until bean mixture is warm. Remove from oven. Top each with some of the tomato mixture. If desired, garnish with watercress sprigs. Serve immediately. Makes 12 appetizers.

 
Make Ahead Tip

Prepare as directed through step 3. Cover and chill tomato and bean mixtures separately for up to 24 hours. Place toasted baguette slices in an airtight container; store at room temperature for up to 24 hours. Preheat broiler. Continue as directed in step 4.
Nutrition Facts Per Serving:

PER SERVING: 75 cal., 2 g total fat 184 mg sodium, 11 g carb. (1 g fiber), 3 g pro.

Diabetic Dish of the Week – Sweet Pear and Cheese Crostini

December 2, 2014 at 6:32 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
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Here’s a Diabetic Friendly Appetizer to have on hand for the Holiday’s, Sweet Pear and Cheese Crostini.

 

Sweet Pear and Cheese Crostini

Ingredients

16 3/8 – inch slice baguette-style French bread
4 ounces Gorgonzola cheese or other blue cheese, crumbled
1 small ripe pear, halved, cored, and very thinly sliced
2 tablespoons flavored honey (such as French lavender honey) or regular honey
Fresh mint sprigs (optional)

 
Directions

Place bread slices on a large baking sheet. Broil 4 to 5 inches from the heat for 30 to 60 seconds or until bread is toasted. Turn bread slices over; top bread slices with Gorgonzola. Broil for 30 to 60 seconds more or until cheese is bubbly and bread is toasted.
Top bread slices with pear slices. Lightly drizzle pear slices with honey. Arrange bread slices on a serving platter. If desired, garnish with mint sprigs. Serve immediately. Makes 16 appetizers.
Nutrition Facts Per Serving:

Servings Per Recipe: 16
PER SERVING: 72 cal., 2 g total fat (1 g sat. fat), 5 mg chol., 175 mg sodium, 10 g carb. (1 g fiber), 3 g pro.

Fried Walleye w/ Steakhouse Seasoned Diced Potatoes, Sliced Carrots, and..

December 4, 2013 at 6:25 PM | Posted in Uncategorized | Leave a comment
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Today’s Menu: Fried Walleye w/ Steakhouse Seasoned Diced Potatoes, Sliced Carrots, and French Bread

 

 

 

Well their saying we could get our first measurable snow fall of the season! Yes, they said that magic four letter word “Snow”! Myself I enjoy it and go on as normal but with a lot of the people in this area it puts them in panic mode! A friend of mine that works at Kroger already called me earlier and said that panic has already set in. There’s been lines all day at the check-outs, he said that people were buying items like they were going to be stranded for weeks! This area is so funny! Anyway I prepared Fried Walleye w/ Steakhouse Seasoned Diced Potatoes, Sliced Carrots, and French Bread.

 

 Walleye Diced pot 004

 

I had a couple of Walleye Fillets in the freezer that I laid in the fridge to thaw overnight. I had purchased them from Costco a couple of weeks back. We had some already and they were incredible! I rinsed them off in cold water and patted dry with paper towel. Seasoned them with Sea Salt and Ground Black Pepper. Put them in a Hefty Plastic Bag and added some Progresso Italian Style Bread Crumbs, sealed the bag and shook till all fillets were well coated. I then fried them in Canola Oil on medium heat, about 3 to 4 minutes per side till golden brown! I love Walleye, as I do most Fish. Along with Crappie their my favorite Fresh Water Fish to eat.

 

 

 

For one side dish I prepared some of Simply Potatoes Steakhouse Seasoned Diced Potatoes. These are a perfect Potato Dish for any Seafood. They come Seasoned, just heat in a skillet about 10-12 minutes until heated through. I also heated up a can of Walmart Brand Sliced Carrots along with a slice of Pillsbury Rustic French Bread. For dessert later tonight a bowl of Del Monte No Sugar Added Peach Chunks.

 

 

 

 

 

Simply Potatoes Steakhouse Seasoned Diced PotatoesSimply Potatoes Diced

We peel and dice fresh potatoes and add just enough delicate onion, red bell pepper and garlic to make our Simply Potatoes Steakhouse Seasoned Diced Potatoes. They make the perfect side dish to go from skillet to table. We’ve already done all the washing, peeling, dicing and spicing so you don’t have to.

Simply Potatoes – Steakhouse Seasoned Diced Potatoes
Servings: 1
Calories 80 Sodium 350 mg
Total Fat 0 g Potassium 0 mg
Saturated 0 g Total Carbs 19 g
Polyunsaturated 0 g Dietary Fiber 2 g
Monounsaturated 0 g Sugars 1 g
Trans 0 g Protein 2 g
Cholesterol 0 mg

 

http://www.simplypotatoes.com/products/productview.cfm?prid=48

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