Jennie – O Turkey Recipe of the Week – Turkey Tacos with Lime Yogurt Topping

March 27, 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 are Turkey Tacos with Lime Yogurt Topping. Kick up Taco Tuesday with this week’s recipe of Turkey Tacos with Lime Yogurt Topping. This one is made using JENNIE-O® Lean Ground Turkey, Sweet Yellow Onion, Chili Powder, Tomato Paste, Garlic Powder, Chicken Broth, HERDEZ® Salsa Casera, and Original WHOLLY GUACAMOLE® Dip. Also included is a recipe for the Lime Yogurt Topping. 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/

Turkey Tacos with Lime Yogurt Topping
Set your weeknight dinner apart from the rest with this tasty turkey taco recipe: Lean ground turkey, shredded Cheddar and a zesty Lime Crema topping. Under 500 calories per serving!

INGREDIENTS
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
½ small sweet yellow onion, diced
1 tablespoon chili powder
1 tablespoon tomato paste
1 teaspoon garlic powder
½ cup chicken broth
LIME YOGURT TOPPING
1 cup plain Greek yogurt
1 teaspoon fresh lime juice
1 teaspoon fresh lime zest
1 teaspoon honey
1 tablespoon freshly chopped parsley
salt and freshly ground pepper, if desired
12 hard taco shells
½ cup shredded Cheddar cheese
1 (8-ounce) package shredded lettuce
HERDEZ® Salsa Casera, if desired
Original WHOLLY GUACAMOLE® dip, if desired

DIRECTIONS
1) Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add onion, chili powder, tomato paste, garlic powder and broth. Stir, simmering 10 minutes or until onion is tender.
2) To make lime yogurt topping, combine yogurt, lime juice, zest, honey, parsley and salt and pepper, if desired; whisk until smooth.
3) To serve, set out taco bar with turkey mixture, Lime Crema, taco shells, cheese, lettuce, salsa casera and dip, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 300
Protein 21g
Carbohydrates 28g
Fiber 3g
Sugars 7g
Fat 12g
Cholestero l55mg
Sodium 270mg
Saturated Fat 3.5g
https://www.jennieo.com/recipes/821-turkey-tacos-with-lime-yogurt-topping

Wild Idea Buffalo Recipe of the Week – PIZZA MEATBALLS WITH PESTO PASTA

March 25, 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 PIZZA MEATBALLS WITH PESTO PASTA. This one is made using the Ground Wild Idea Buffalo Meat along with Pizza Sauce, Oregano, Fennel, Thyme, Salt and Pepper, Garlic Powder, Olive Oil, Bread Stuffing, Pasta, and Basil Pesto (recipe included). A true Italian Style Buffalo Meal! You can find this recipe and purchase the Wild Idea Ground Buffalo along with all the other Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

PIZZA MEATBALLS WITH PESTO PASTA
We could all use a little comfort (and health) during this challenging time and where better to find solace than with a delicious, healthy meal. Jill’s recipe will dish up both comfort and flavor.

So, create your own personal retreat by filling your home with great tunes and scented aromas and cozy up to comfort.

Pizza Meatballs with Basil Pesto Pasta
The aroma of this dish will call people to the kitchen and the taste will make them smile. We could all use a smile. 🙂

*Substitute spices with others, such as Italian seasoning for the meatballs and fresh spinach for the pesto.

Ingredients: (makes 54 meatballs – serves 6 to 12 entrées)

1 – 1 pound Ground Wild Idea Buffalo Meat
1½ – cup pizza sauce
1 – teaspoon oregano
1 – teaspoon fennel seed, crushed
½ – teaspoon thyme
1 – teaspoon black pepper
½ – teaspoon salt
½ – teaspoon garlic powder
2 – tablespoons olive oil, plus more for rolling meat balls
1 – cup crushed seasoned bread stuffing (*Optional – if you leave out, reduce pizza sauce to 1 cup)
Pasta of your choice – cooked al dente
Basil Pesto *recipe below or purchased

Preparation:

1 – Mix all ingredients other than the meat together.
2 – Crumble in the ground buffalo meat and mix until well incorporated.
3 – Rub your hands with olive oil to roll the meat balls and place on a baking sheet.
4 – Bake at 425°in a preheated oven, on the top rack for about 7 minutes.
5 – Prepare pasta per directions, reserving ½ cup of the pasta water. Do not rinse the pasta.
6 – Pour the reserved pasta water back in the pot and add the pasta and desired amount of pesto. Toss to incorporate and heat through.
7 – Place desired amount of pasta on plate and top pasta with 4 to 6 meatballs.
Basil Pesto
*I am not a pine nut fan, but if you are, add ¼ cup to ingredients.

Ingredients:

2 – cups fresh basil leaves, packed
2 – cups shredded parmesan cheese
3 – garlic cloves, chopped
1 – teaspoon salt
1 – teaspoon pepper (I like a little more)
2 – tablespoon. lemon juice
1 – cup olive oil

Preparation: Place all ingredients in blender and puree until smooth. Refrigerate.

Photo Credit: Jill O’Brien
https://wildideabuffalo.com/blogs/recipes/dishing-up-comfort-health

 

WILD IDEA BUFFALO PREMIUM GROUND BUFFALO 1 LB.
Wild Idea Ground Buffalo is a “must have” for countless healthy, meaty meals. We grind our finest roasts and steaks to bring you the most delicious ground buffalo on the planet. User friendly and very versatile, our 100% grass-fed, ground buffalo meat is packed with protein and naturally low in fat and calories. Did we mention it’s delicious? Average 95% lean.

1 lb. package

Looking for a bulk discount?! Check out our 12 lb., 24 lb., and 40 lb. Ground Bundles that ship FOR FREE!
https://wildideabuffalo.com/collections/premium-ground-bison-burgers/products/1-lb-ground-buffalo

Wild Idea Buffalo Recipe of the Week – SMOKED BUFFALO BRISKET

March 18, 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 SMOKED BUFFALO BRISKET. To make this delicious recipe you’ll need a Wild Idea Buffalo Brisket, Liquid Smoke, Olive Oil, Smoked Paprika, Black Pepper, Salt, Garlic Powder, Onion Powder, and Cider Vinegar. You can find this recipe and purchase the Wild Idea Buffalo Brisket along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

SMOKED BUFFALO BRISKET
Serves 6
I have tried smoking buffalo briskets in a smoker, to achieve that smoky pit flavor. My attempts were unsuccessful, as the lean, healthy, buffalo meat becomes dry. This faux smoked technique achieves the tenderness and the flavor of slow smoked meat. Leftovers make excellent cold sandwiches.

Ingredients:

1 3 lb. Wild Idea Buffalo Brisket
1 tablespoon liquid smoke
2 tablespoons olive oil
1 tablespoon paprika or smoked paprika
2 teaspoon black pepper
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon cider vinegar

Instructions
1 – Rinse brisket and pat dry, and place on sheet of foil, with the fattiest side up.
2 – Mix liquid smoke, olive oil and spices together.
3 – Rub the seasoning into the brisket.
4 – Fold the foil around the brisket, pour vinegar under brisket on foil and seal foil edges. Reinforce with an additional sheet of foil, sealing tightly. This can be done up to 24 hours ahead of grilling time. Let roast rest at room temperature 2 hours before grilling.

For Char Grill:

1 – Start a large amount of coals in half of the grill, coals are ready when half have become ashen colored.
2 – Place roast on grill rack opposite coals, and cover leaving vent open.
Grill for 1 hour, and close vents. Continue to grill for 3 more hours.
3 – Add a few more coals half way through cooking to maintain heat temperature. Turn brisket at his time.
4 – Remove roast from grill and let rest for 10 minutes. Uncover and slice.
5 – Serve with juices that have accumulated in foil.

For Gas Grill:

Allow grill to come to 400*.
1 – Place foil wrapped brisket in center of grill, and turn off burners directly under brisket, leaving burners on each side on high.
2 – Grill for 1 hour. Turn burners down and maintain heat of 350*. Continue to grill for 3 hours. Turn brisket halfway through cooking time.
3 – Remove roast from grill and let rest for 10 minutes. Uncover, slice or pull apart.
4 – Serve with juices that have accumulated in foil.
https://wildideabuffalo.com/blogs/recipes/93471745-smoked-buffalo-brisket

Sunday’s Pork Roast Dinner Recipe – Stuffed Pork Tenderloin

January 26, 2020 at 6:02 AM | Posted in Diabetes Self Management, Sunday’s Pork Roast Dinner Recipe | 1 Comment
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This week’s Sunday’s Pork Roast Dinner Recipe is a Stuffed Pork Tenderloin. This looks and sounds like one Delicious Pork Dish! Made using a 1 pound Pork Tenderloin, Wild Rice, Baby Carrots, Mushrooms, Oregano, and Garlic Powder. This recipe is from the Diabetes Self Management website where you’ll find a fantastic selection of Diabetic Friendly Recipes along with Diabetes News, Diabetes Management Tips, and more! you can also subscribe to one of my favorite Magazines, the Diabetes Self Management Magazine. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Stuffed Pork Tenderloin
Ingredients
Preparation time: 10 minutes
Cooking time: 40 minutes.

1 pound pork tenderloin
1/2 cup cooked wild rice
5 baby carrots, finely chopped
1/2 cup chopped mushrooms
1/2 teaspoon oregano
1/4 teaspoon garlic powder
Nonstick cooking spray

Directions
Yield: 4 servings
Serving size: 4 ounces

Preheat oven to 375˚F. Cut tenderloin down the long side approximately 2/3 way through and spread open (butterfly style). Combine wild rice, carrots, mushrooms, oregano, and garlic powder in a small bowl. Spoon mixture into cut seam, then fold over to close. Seal with small skewers or tie with string (about 5 ties should do). Spray baking pan with nonstick cooking spray and add meat. Cook 30–40 minutes until meat reaches 160˚F when tested with a meat thermometer. Let rest 10 minutes before slicing.

Nutrition Information:
Calories: 176 calories, Carbohydrates: 5 g, Protein: 03 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 83 mg, Sodium: 76 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/stuffed-pork-tenderloin/

 

 

 


Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

Diabetic Dish of the Week – Slow Cooker Turkey Breast

November 13, 2018 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 – Slow Cooker Turkey Breast. For this weeks recipe I’m passing along a super easy prepared and delicious recipe. You’ll need just 4 ingredients to prepare it; 1 Turkey Breast, Garlic Powder, Paprika, and Dried Parsley. Then the easy part, just put it in the slow cooker on low for 6-8 hours and it’s done! Pick your own sides out and you have a meal! The recipe is off one of my favorite sites, the Diabetes Self Management. Besides all the fantastic Diabetes Friendly Recipes you’ll find Diabetes Management Tips, tips on Weight Control, Diabetic News, Exercise Tips and more! Plus you can subscribe to their Magazine also. So check it out today. Enjoy and Eat Healthy in 2018! https://www.diabetesselfmanagement.com/

Slow Cooker Turkey Breast
Ingredients
1 turkey breast (about 3 pounds)
Garlic powder
Paprika
Dried parsley

Directions
1 – Place turkey in slow cooker. Season with garlic powder, paprika, and parsley. Cover; cook on LOW 6 to 8 hours or until internal temperature reaches 170°F.

2 – Remove turkey to cutting board; cover with foil and let stand 10 to 15 minutes before carving. (Internal temperature will rise 5° to 10°F during stand time.)

Yield: 4 to 6 servings. Serving size: 4 ounces.

Nutrition Facts Per Serving:
Calories: 140 calories, Carbohydrates: 0g, Protein: 27 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 79 mg, Sodium: 41 mg, Fiber: 0 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/slow-cooker-turkey-breast/

Kitchen Hint of the Day!

November 8, 2016 at 5:55 AM | Posted in Kitchen Hints | Leave a comment
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For quick and easy garlic bread sticks, split a hot dog bun down the middle and cut each half lengthwise. Butter each strip; sprinkle with garlic salt or garlic powder. Place on a cookie sheet and bake or broil until toasted. If you want to kick it up a little more add some Reduced Fat Shredded Mozzarella Cheese to the top of each bread stick.

Kitchen Hint of the Day!

October 6, 2015 at 5:04 AM | Posted in Kitchen Hints | Leave a comment
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When seasoning a dish in your Crock Pot, use chili powders and garlic powder sparingly as these can sometimes intensify over longer cook times.

Kitchen Hint of the Day!

July 20, 2015 at 4:58 AM | Posted in Kitchen Hints | Leave a comment
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Use those Spices and Herbs…..

 

If you feel your food is too bland, avoid using salt to spice it up; opt for garlic powder or onion powder instead.

Cumin Spiced Pork Tenderloin w/ Mashed Potatoes and Sliced Carrots

August 8, 2014 at 5:11 PM | Posted in Bob Evan's, carrots, pork tenderloin | Leave a comment
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Today’s Menu: Cumin Spiced Pork Tenderloin w/ Mashed Potatoes and Sliced Carrots

 

Cumin Spiced Pork Tenderloin 006

 

 

 

It’s been a bit more humid today, cloudy with showers later in the day. Had to have the fridge worked on today, ice maker on the blink. After that I ran an errand for Mom and stopped by the bank. Not a whole lot going on today. For dinner tonight, Cumin Spiced Pork Tenderloin w/ Mashed Potatoes and Sliced Carrots.

 

 

 

 

cumin-spiced-pork-roast-2
I had come across the Cumin Spiced Pork Tenderloin recipe a while back on-line, there’s several variations of it on various sites. To prepare it I’ll need; 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. To prepare it preheat oven to 350°. Combine all the ingredients; rub it all over the pork. Let stand 20 minutes. Heat the oil in a Cast Iron Skillet over medium-high heat. Add pork to pan; cook 4 minutes, browning on all sides. Bake at 350° for 15 minutes or until a thermometer registers 155° (slightly pink), turning after 7 minutes. Let stand 10 minutes before slicing. Then get ready to enjoy one delicious Pork Tenderloin! Fantastic combo of Spices, which made one incredible Crust on the Pork with the inside being tender and moist! By far my favorite Pork recipe anymore.

 

 

 

 

For one side I had the leftover Bob Evan’s Mashed Potatoes from last night, just reheated and served. Then I also heated up a can of Walmart Brand Sliced Carrots. Also had a slice of Healthy Life Whole Grain Bread. For dessert later a Healthy Choice Dark Chocolate Swirl Frozen Greek Yogurt.

 

 

 

 

 

Healthy Choice Dark Fudge Greek Frozen YogurtHealthy Choice Dark Fudge Frozen Yogurt
Our creamy Greek frozen yogurt with a dark, decadent fudge swirl is an irresistible 100-calorie treat that you can feel good about not resisting.
NUTRITION FACTS PER SERVING
CALORIES 100
FAT 2g
FIBER 1g
PROTEIN 4g
SODIUM 45mg
CARBOHYDRATES 17g
http://www.healthychoice.com/products/greek-frozen-yogurt/dark-fudge-swirl-greek-frozen-yogurt

Cumin Spiced Pork Tenderloin w/ Sliced Carrots and Cheddar and Bacon Potato Salad

June 17, 2014 at 5:14 PM | Posted in carrots, pork tenderloin, Simply Potatoes | 4 Comments
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Today’s Menu: Cumin Spiced Pork Tenderloin w/ Sliced Carrots and Cheddar and Bacon Potato Salad

 

 

 

Cumin Spiced pork Tenderloin Potato Salad 004
It’s been one hot and humid day around here today, about 93 degrees and as I said very humid. Went to the bank, post office, and Kroger early and got back home. If you have any breathing problems today is not the day to be out. For dinner tonight a couple of new ones, I prepared Cumin Spiced Pork Tenderloin w/ Sliced Carrots and Cheddar and Bacon Potato Salad.

 

 

 

 

 

Cumin Spiced pork Tenderloin Potato Salad 001

Look at that Beautiful Crust!

I found the Cumin Spiced Pork Tenderloin recipe a while back on-line, several variations of it. To prepare it I’ll need; 1/2 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. To prepare it preheat oven to 350°. Combine all the ingredients; rub it all over the pork. Let stand 20 minutes. Heat the oil in a Cast Iron Skillet over medium-high heat. Add pork to pan; cook 4 minutes, browning on all sides. Bake at 350° for 15 minutes or until a thermometer registers 155° (slightly pink), turning after 7 minutes. Let stand 10 minutes before slicing. Then get ready to enjoy one delicious and moist Pork Tenderloin! Fantastic combo of Spices, which made one incredible Crust on the Pork.

 

 

 

 

For one side dish I prepared another new one, Cheddar and Bacon Potato Salad. This one comes from the Simply Potatoes website (http://www.simplypotatoes.com/) To make this one I’ll need; 1 package Simply Potatoes® Steakhouse Seasoned Diced Potatoes, 1/2 cup Kraft Reduced Fat Chipotle Mayonnaise, 1/2 cup Daisy Light Sour Cream, 2 tablespoons chopped fresh Chives, 1/4 teaspoon Garlic Salt, Ground Pepper to taste, 1/3 cup Sargento Reduced-Fat Shredded Sharp Cheddar Cheese, 1/4 cup Oscar Mayer Turkey Bacon Bits, and 1/4 cup finely chopped Red Onion. To prepare it Place 1 package Simply Potatoes® Steakhouse Seasoned Diced Potatoes in a medium saucepan with 1/2 cup water. Bring to a boil; reduce heat to medium-low and cover. Cook about 10 minutes or until potatoes are just tender. Let cool. As the Potatoes are cooling mix mayonnaise, sour cream, chives, garlic salt, and pepper in a large serving bowl until well blended. Then gently stir the Potatoes into dressing until well coated. Sprinkle with Cheese, Bacon, and Red Onion; cover and refrigerate until ready to serve. Stir toppings in just before serving. Another keeper recipe, not a huge Potato Salad fan until now! I also heated up a can of Walmart Brand Sliced Carrots along with a slice of Klosterman Wheat Bread. For dessert later a bowl of Breyer’s Carb Smart Vanilla Bean Ice Cream.

 

 

 

 

Simply Potatoes Cheddar Bacon Potato Salad
Cheddar and Bacon Potato Salad
If you love the big, bold flavors of loaded potatoes, you’ll flip for this potato salad recipe. It’s got all the fixin’s: Cheddar, bacon, red onions, sour cream and chives. Just 10 minutes to prepare, 20 minutes to the table!
Cheddar & Bacon Potato Salad Recipe
Directions

1 package Simply Potatoes® Steakhouse Seasoned Diced Potatoes*
1/2 cup chipotle or light mayonnaise
1/2 cup sour cream
2 tablespoons chopped fresh chives
1/4 teaspoon garlic salt
freshly ground pepper to taste
1/3 cup Crystal Farms® Reduced-Fat Shredded Sharp Cheddar Cheese
1/4 cup real bacon pieces
1/4 cup finely chopped red onion
1. Place potatoes and ¼ cup water in a microwaveable bowl. Cover; microwave on HIGH heat 10 to 12 minutes, until potatoes are tender. Cool.

2. Mix mayonnaise, sour cream, chives, garlic salt, and pepper in a large serving bowl until well blended.

3. Gently stir potatoes into dressing until well coated. Sprinkle with cheese, bacon, and red onion; cover and refrigerate until ready to serve. Stir toppings in just before serving.
Chipotle mayonnaise is readily available in the condiment aisle—or you can make your own by stirring one or two finely chopped canned chipotle chiles into plain mayonnaise.
Reduced-fat (light) sour cream is a good substitution for regular sour cream
If fresh chives are hard to find, substitute green onions.
Stove top: Place 1 package Simply Potatoes® Steakhouse Seasoned Diced Potatoes in a medium saucepan with 1/2 cup water. Bring to a boil; reduce heat to medium-low and cover. Cook about 10 minutes or until potatoes are just tender.
*Can be substituted with Simply Potatoes® Diced Potatoes with Onion

 

Serving Size: 1/6th of recipe
Calories 190; Total Fat 10g; Saturated Fat 3g; Cholesterol 18mg; Sodium 680mg; Carbohydrate 23g; Dietary Fiber 2g; Protein 5g

 
http://www.simplypotatoes.com/recipes/cheddar-bacon-potato-salad-recipe/4503a

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