Quick Turkey and Spinach Curry
June 12, 2020 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a commentTags: Baby Spinach Leaves, Cooking, Curry Powder, Diced Tomatoes., Food, Garbanzo Beans, JENNIE-O® OVEN READY™ Turkey, Mango Chutney, Mint, Plain Non Fat Yogurt, Quick Turkey and Spinach Curry, recipes, Switch, Tortillas
I’ve got another Delicious and Healthy Recipe from Jennie – O, Quick Turkey and Spinach Curry. This one is made using Curry Powder, Diced Tomatoes, Baby Spinach Leaves, Garbanzo Beans, JENNIE-O® OVEN READY™ Turkey, Mint, Tortillas, Mango Chutney, and Plain Non Fat Yogurt. 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/
Quick Turkey and Spinach Curry
Try this recipe with any OVEN READY™ product.
Craving curry? With spinach, chickpeas, lean turkey, fresh mint and mango chutney, this East Indian weeknight dinner should do the trick and ready in under 30 minutes!
INGREDIENTS
2 tablespoons curry powder
1 (14.5-ounce) can diced tomatoes, undrained
2 cups packed baby spinach leaves
1 (15-ounce) can garbanzo beans, rinsed and drained
2 cups cubed leftover JENNIE-O® OVEN READY™ Turkey
¼ cup chopped fresh mint
4 tortillas, warmed
¼ cup mango chutney
⅓ cup plain non-fat yogurt
DIRECTIONS
1) In large skillet, heat curry powder 1 minute or until fragrant. Stir in tomatoes. Simmer 5 minutes or until thickened, stirring occasionally.
2) Add spinach, garbanzo beans, turkey and mint. Cook 2 to 3 minutes until spinach is wilted and turkey is hot.
3) Spread one side of each tortilla with chutney. Top with turkey mixture and yogurt.
* Always cook to an internal temperature of 165°F.
RECIPE NUTRITION INFORMATION
PER SERVING
Calories 370
Protein 30g
Carbohydrates 51g
Fiber 8g
Sugars 7g
Fat 6g
Cholesterol 35mg
Sodium 940mg
Saturated Fat 0.5g
https://www.jennieo.com/recipes/618-quick-turkey-and-spinach-curry
It’s Chili, Chowder, or Stew Saturday – Pecos Red Stew
January 11, 2020 at 6:02 AM | Posted in CooksRecipes, It's Chili Soups or Stews Saturday | 1 CommentTags: Boneless Pork Shoulder, Chicken Broth, Chili powder, Cilantro, Cooking, CooksRecipes, Corn, Crushed red pepper, Food, Garbanzo Beans, Garlic, Green Bell Pepper, It's Chili Soups or Stews Saturday, Onion, Oregano, Pecos Red Stew, Potatoes, recipes
This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Pecos Red Stew. The Stew is made using Boneless Pork Shoulder, Onion, Green Bell Pepper, Garlic, Cilantro, Chili Powder, Oregano, Crushed Red Pepper, Chicken Broth, Potatoes, Corn, and Garbanzo Beans. Serve it with fresh baked Cornbread and Fruit Combo of Oranges, and Pineapple Spears. AQnother Delicious Recipe from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all tastes, diets, and cuisines so check it out today! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html
Pecos Red Stew
Richly flavored, this is a robust Texas-style stew featuring pork and vegetables. It’s great served with hot cornbread and a fresh fruit combo of sliced oranges and pineapple spears.
Recipe Ingredients:
2 pounds boneless pork shoulder or sirloin, cut into 1-inch cubes
2 tablespoons vegetable oil
2 cups chopped onion
1 cup chopped green bell pepper
2 cloves garlic, minced
1/4 cup chopped fresh cilantro leaves
4 tablespoons chili powder
2 teaspoons dried oregano leaves
1 teaspoon salt
1/2 teaspoon crushed red pepper
2 (14.5-ounce) cans chicken broth
3 cups cubed (1-inch), peeled potatoes
2 cups fresh or frozen kernel corn
1 (16-ounce) can garbanzo beans, drained and rinsed
Cooking Directions:
1 – Heat oil in Dutch oven. Brown pork over medium-high heat. Stir in onions, green pepper, garlic, cilantro, chili powder, oregano, salt, red pepper and chicken broth. Cover; cook over medium-low heat for 45 to 55 minutes or until pork is tender.
2 – Add potatoes, corn and beans. Cover; cook 15 to 20 minutes longer.
Makes 8 servings.
https://www.cooksrecipes.com/soup/pecos_red_stew_recipe.html
It’s Chili, Chowder, or Stew Saturday – Six Bean Soup
November 17, 2018 at 6:02 AM | Posted in CooksRecipes, It's Chili Soups or Stews Saturday | Leave a commentTags: Baby Lima Beans, Black - Eyed Peas, Cooking, CooksRecipes, Food, Garbanzo Beans, It's Chili Soups or Stews Saturday, Lima Beans, recipes, Six Bean Soup, Soup, Spices, Vegetables, White Beans, White Kidney Beans
This week’s It’s Chili, Chowder, or Stew Saturday is – Six Bean Soup. Attention all Bean Lover’s I’ve got the Soup for you, Six Bean Soup. Made using Baby Lima Beans, White Beans, Black Eyed Peas, Garbanzo Beans, Lima Beans, and White Kidney Beans. Add some Vegetables and Spices and you are set! The recipe makes 16 servings, so plenty leftover to freeze for later. It’s from the CooksRecipes website which has a huge selection of recipes for all tastes, diets, or cuisines. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html
Six Bean Soup
No recipe image available.The use of canned beans speeds up the process of making this deliciously hearty vegetarian bean soup that feeds a crowd.
Recipe Ingredients:
10 cups water
3 (14.5-ounce) cans chopped tomatoes, canned or fresh 
3 (1.5-ounces) packages dry onion soup mix
1 (15-ounce) can baby lima beans, drained and rinsed
1 (15-ounce) can white beans, drained and rinsed
1 (15-ounce) can black-eyed peas, drained and rinsed
1 (15-ounce) can garbanzo beans, drained and rinsed
1 (15-ounce) can pink lima beans, drained and rinsed
1 (15-ounce) can white kidney beans, drained and rinsed
1 teaspoon salt
2 bay leaves
1 teaspoon Italian seasoning
4 tablespoons butter
2 cups chopped onion
2 cups chopped celery
1 cup chopped carrot
1 cup chopped green bell pepper
1/2 cup chopped fresh flat-leaf parsley
2 cloves garlic, crushed
Freshly grated Parmesan cheese for sprinkling
Cooking Directions:
1 – In a large stockpot, combine water, tomatoes, soup mix, baby lima beans, white beans, black-eyed peas, garbanzo beans, pink lima beans, white kidney beans, salt, bay leaves and Italian seasoning. Bring to a boil, reduce heat and simmer for 3 minutes.
2 – In a large skillet melt butter over medium heat. Add onion, celery, carrot, bell pepper, parsley and garlic; sauté until tender, 5 to 10 minutes. When vegetables are soft, add to soup. Cover and simmer for 1 hour.
3 – Sprinkle with Parmesan cheese before serving.
Makes 16 servings.
https://www.cooksrecipes.com/soup/six_bean_soup_recipe.html
It’s Chili, Soup, or Stew Saturday….Casablanca Chicken Stew
October 27, 2018 at 5:02 AM | Posted in CooksRecipes, It's Chili Soups or Stews Saturday | Leave a commentTags: Casablanca Chicken Stew, Chicken Thighs, Cooking, CooksRecipes, Food, Garbanzo Beans, Herbs, It's Chili Soups or Stews Saturday, Raisins, recipes, Spices
This week’s Chili, Soup, or Stew Saturday Recipe is – Casablanca Chicken Stew. Made with boneless and skinless Chicken Thighs, Hers, Spices, Beans, and Raisins. Another delicious recipe from the CokksRecipes website. The Cooks site has a huge and varied selection of recipes. Check it out today. Well, Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html
Casablanca Chicken Stew
Recipe Ingredients:
1 1/2 pounds chicken thighs, boneless and skinless, cut into 1-inch pieces
1 1/2 tablespoons olive oil
1 onion, chopped
1 red bell pepper, sliced thin
2 cloves garlic, minced
1/2 teaspoon black pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1 teaspoon ground ginger
1 (15-ounce) can garbanzo beans, drained
3/4 cup golden raisins
1 (14-ounce) can chicken broth
1 tablespoon all-purpose flour, mixed with 2 tablespoons water
1/4 cup fresh parsley, chopped
1/2 cup fresh cilantro, chopped
1 tablespoon lemon juice
Cooking Directions:
1 – In large sauté pan over medium high heat, warm olive oil. Add chicken pieces and cook, stirring often, until chicken pieces are browned, about 10 minutes. Remove chicken from pan and set aside.
2 – To same sauté pan, add onions and red bell pepper; cook until almost tender, about 6 minutes. Add garlic, black pepper, cinnamon, cumin and ginger. Stir and cook until spices are fragrant, about 45 seconds. Add garbanzo beans, raisins, chicken broth and cooked chicken. Bring mixture to a simmer; reduce heat to low, cover and cook 15 minutes.
3 – Bring sauce in pan to a simmer, pour in flour/ water mixture and stir well. Simmer 5 minutes until sauce is slightly thickened. Remove from heat; stir in parsley, cilantro and lemon juice.
4 – Serve over rice or couscous.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): 350 calories; 13 g fat; 3 g saturated fat; 34 g carbohydrate.
https://www.cooksrecipes.com/soup/casablanca_chicken_stew_recipe.html
Turkey Kale Taco Salad
April 27, 2018 at 5:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a commentTags: Cooking, Food, Garbanzo Beans, JENNIE-O Lean Ground Turkey, Kale, Kidney Beans, recipes, Salads, Salsa, Switch, Tomatoes, Turkey Kale Taco Salad
I’m passing along another Jenny – O Turkey Recipe, Turkey Kale Taco Salad. This one is made using JENNIE-O® Lean Ground Turkey along with Kidney Beans or Garbanzo Beans, Salsa, Kale, Tomatoes, and more! This is just one on many of the delicious Salad Recipes that you can find at the Jennie – O Turkey website so be sure to check it out today! Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/
Turkey Kale Taco Salad
INGREDIENTS
1 (16-ounce) package JENNIE-O® Lean Ground Turkey – Raised without Antibiotics
1 (15-ounce) can kidney beans or garbanzo beans, drained and rinsed
½ cup salsa
1 tablespoon red wine vinegar
1 tablespoon chili powder
4 cups shredded kale
2 tomatoes, chopped
1 avocado, pitted, peeled and chopped
½ cup chopped bell pepper
plain yogurt, if desired
DIRECTIONS
1) In large skillet, cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Stir in beans, salsa, vinegar and chili powder; cook, stirring, until heated thoroughly.
2) On each of 6 plates, divide and layer kale, turkey mixture, tomatoes, avocado and bell pepper. Serve with yogurt, if desired.
* Always cook to an internal temperature of 165°F.
RECIPE NUTRITION INFORMATION
PER SERVING
Calories 450
Protein 35g
Carbohydrates 54g
Fiber 22g
Sugars 2g
Fat 11g
Cholesterol 55mg
Sodium 240mg
Saturated Fat 2.5g
https://www.jennieo.com/recipes/914-turkey-kale-taco-salad
Jennie – O Turkey Recipe of the Week – Slow Cooker Italian Vegetable Gnocchi Soup
December 15, 2017 at 6:13 AM | Posted in Jennie-O Turkey Products | Leave a commentTags: Cooking, Food, Garbanzo Beans, Gnocchi, Jennie - O Fully Cooked Hardwood Smoked Turkey Kielbasa, Jennie - O Turkey Recipe of the Week, recipes, Slow Cooker Italian Vegetable Gnocchi Soup, Switch, Vegetables
This week’s Jennie – O Turkey Recipe of the Week is – Slow Cooker Italian Vegetable Gnocchi Soup. Made using JENNIE-O® Fully Cooked Hardwood Smoked Turkey Kielbasa along with Seasonal Veggies, Gnocchi, Beans, and more! You can find this recipe at the Jennie – O Turkey website. You can also find out about all the delicious and Healthy Jennie – O Products. So Enjoy and Make the SWITCH! https://www.jennieo.com/
Slow Cooker Italian Vegetable Gnocchi Soup
Soup’s on! Enjoy a hearty mix of seasonal veggies, gnocchi, and hardwood smoked turkey kielbasa in a savory broth! All you have to do is throw the ingredients into the slow cooker and the rest is magic. Thaw yourself out from the cold outside with a steamy cup or – who are we kidding – bowl!
INGREDIENTS
1 yellow onion, chopped
3 celery stalks, chopped
2 carrots, peeled and chopped
1 medium fennel bulb, stalks removed and chopped
3 garlic cloves, thinly sliced
2 tablespoons tomato paste
1 (28-ounce) can whole peeled tomatoes
1 (15-ounce) can garbanzo beans, rinsed and drained
1 (32-ounce) box vegetable broth
3 cups kale leaves, chopped
2 teaspoons chopped fresh oregano leaves
2 teaspoons chopped fresh thyme leaves
½ (16-ounce) package gnocchi
1 cup chopped fresh basil leaves
½ (14-ounce) package JENNIE-O® Fully Cooked Hardwood Smoked Turkey Kielbasa
DIRECTIONS
1) In slow cooker place, onion, celery, carrots, fennel, garlic, tomatoes, beans, vegetable broth, kale, oregano and thyme. Cook on HIGH 4 hours or LOW 6 to 8 hours.
2) Add gnocchi, basil and kielbasa and cook 30 minutes or until gnocchi is tender.
RECIPE NUTRITION INFORMATION
PER SERVING
Calories2 10
Protein 11g
Carbohydrates 27g
Fiber 5g
Sugars 8g
Fat 7g
Cholesterol 35mg
Sodium 970mg
Saturated Fat 2g
https://www.jennieo.com/recipes/1195-slow-cooker-italian-vegetable-gnocchi-soup
“Meatless Monday” Recipe of the Week – Grilled Beany Zucchini
August 14, 2017 at 5:04 AM | Posted in Meatless Monday | Leave a commentTags: Bell Peppers, Cooking, CooksRecipes, Food, Garbanzo Beans, Grilled Beany Zucchini, Grilling, Meatless Monday, Onion, Parmesan Cheese, recipes, Red Beans, Vegetarian, Zucchini
This week’s “Meatless Monday” Recipe of the Week is a- Grilled Beany Zucchini. The recipe is off the CooksRecipes website. The Cooks site has a huge selection of recipes to please all tastes and cuisines so check it out today. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html
Grilled Beany Zucchini
Hollowed out zucchini are stuffed with a savory Italian-seasoned bean filling and grilled just until the shells are crisp-tender.
Recipe Ingredients:
4 large zucchini, cut lengthwise into halves
1 cup chopped red bell pepper
1 cup chopped onion
2 teaspoons minced garlic
1 tablespoon olive oil
1 medium tomato, seeded, chopped
1 tablespoon fresh basil or 1 teaspoon dried basil leaves
1 (15-ounce) can garbanzo or red beans (1 1/2 cups), rinsed, drained and coarsely mashed
1/4 cup freshly grated Parmesan cheese – divided use
Cooking Directions:
1 – Hollow out zucchini with sharp knife, leaving 1/4-inch shells; reserve shells. Chop zucchini that was removed.
Sauté chopped zucchini, bell pepper, onion, and garlic in oil in large skillet until crisp-tender, about 8 minutes. Add tomato and basil and sauté until tomato is wilted and mixture is fairly dry, about 5 minutes.
2 – Add beans to side of skillet; coarsely mash about half the beans. Mix beans and 2 tablespoons cheese into zucchini mixture.
3 – Spoon mixture into reserved zucchini shells; sprinkle with remaining 2 tablespoons cheese. Grill, covered, over medium-hot coals until zucchini shells are crisp-tender when pierced with a sharp knife, 10 to 15 minutes.
Makes 4 main-dish servings.
Nutritional Information Per Serving (1/4 of recipe): Calories 240; Fat 7 g; % Calories from Fat 24; Calcium 152 mg; Carbohydrate 37g; Folate 138 mcg; Sodium 327 mg; Protein 11 g; Dietary Fiber 9 g; Cholesterol 4 mg.
http://www.cooksrecipes.com/mless/grilled_beany_zucchini_recipe.html
Sweet Red Pepper Hummus
August 6, 2015 at 4:59 AM | Posted in CooksRecipes | Leave a commentTags: Cooking, CooksRecipes, Diabetes, Dips, Food, Garbanzo Beans, Hummus, Peppers, recipes, Spices, Sweet Red Pepper Hummus
Passing along a Diabetic – Friendly Sweet Red Pepper Hummus, it’s only 60 calories and 10 carbs per serving. From one of my favorite recipe sites, CooksRecipes. Which has countless Diabetic, Healthy, and Delicious Recipes. http://www.cooksrecipes.com/index.html
Sweet Red Pepper Hummus – A delicious dip to serve at any party!
Recipe Ingredients:
1 tablespoon extra virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon apple cider vinegar
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon cumin
2 tablespoons Splenda® Granulated No Calorie Sweetener
1 (19-ounce) can garbanzo beans, drained
2 cups chopped red bell pepper
Olive oil-flavored cooking spray
Cooking Directions:
Spray non-stick sauté pan with olive oil spray. Sauté red peppers for 4 to 5 minutes. Set aside.
In food processor, add all ingredients including red peppers. Purée for 1 minute, scrape the sides, and continue to purée until smooth.
Refrigerate until serving time.
Makes 15 (1/4 cup) servings.
Nutritional Information Per Serving (1/15 of recipe; 1/4 cup): Calories: 60; Calories from Fat: 15; Total Fat: 1g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 190mg; Total Carbs: 10g; Dietary Fiber: 2g; Sugars: 2g; Protein: 2g.
Exchanges per Serving: 2/3 Starch.
http://www.cooksrecipes.com/diabetic/sweet_red_pepper_hummus_recipe.html
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