Kitchen Hint of the Day!
June 1, 2018 at 5:00 AM | Posted in Kitchen Hints | Leave a commentTags: Baking, Cooking, Cooking Tips, Food, Garlic, Grilling, Kitchen Hints, Onions, recipes
Onions and Garlic………….
When sauteing onions and garlic together, saute the onions first for at least half their cooking time. If you start the garlic at the same time as the onions, it will overcook and possibly burn, releasing a chemical that will make the dish bitter.
Soup Special of the Day……….Hearty Turkey Tuscan Soup
April 8, 2018 at 5:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | 2 CommentsTags: Baby Spinach, Cooking, Food, Garlic, Hearty Turkey Tuscan Soup, JENNIE-O® Lean Turkey Kielbasa, Potatoes, recipes, Soup, Soup Special of the Day, Switch
This week’s Soup Special of the Day is – Hearty Turkey Tuscan Soup. It’s from the Jennie – O Turkey website. You’ll be using JENNIE-O® Lean Turkey Kielbasa to make the soup along with; Garlic, Potatoes, and fresh Baby Spinach. At the Jennie – O site you’ll find a huge selection of delicious and healthy recipes, so check it out today! Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/
Hearty Turkey Tuscan Soup
Take your taste buds to Tuscany with this savory Italian soup recipe. Simmer garlic, potatoes, fresh baby spinach and lean turkey Kielbasa together for a perfect comfort food that’s ready in 60 minutes.
INGREDIENTS
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
¼ teaspoon crushed red pepper flakes
5 cups diced peeled potatoes
6 cups water
3 tablespoons reduced sodium chicken bouillon granules
1 (12-ounce) package JENNIE-O® Lean Turkey Kielbasa, halved lengthwise and cut into ½ -inch half-moons
1 cup fresh baby spinach, coarsely chopped
DIRECTIONS
1) In Dutch oven or large pot, heat olive oil over medium heat. Add onion. Cook 5 minutes, stirring frequently. Add garlic and red pepper flakes. Cook 1 minute. Add potatoes, water and bouillon. Bring to a boil. Reduce heat to low and simmer 10 to 15 minutes or until potatoes are tender.
2) Working in batches, if necessary, transfer half the soup to a blender. Puree. Return to pot. Add kielbasa and spinach. Simmer 5 minutes or until thoroughly heated.
RECIPE NUTRITION INFORMATION
PER SERVING
Calories 320
Protein 16g
Carbohydrates 35g
Fiber 5g
Sugars 5g
Fat 11g
Cholesterol 45mg
Sodium 870mg
Saturated Fat 3g
https://www.jennieo.com/recipes/328-hearty-turkey-tuscan-soup
Jennie – O Turkey Recipe of the Week -Turkey and Rice Pilaf
November 17, 2017 at 5:38 AM | Posted in Jennie-O Turkey Products | Leave a commentTags: carrots, Cooking, Food, Garlic, Green Onion, Jennie - O Turkey Recipe of the Week, JENNIE-O® DELI FAVORITES® Oven Roasted Reduced Sodium Turkey Breast, Raisins, recipes, Rice Pilaf, Switch, Turkey and Rice Pilaf
This week’s Jennie – O Turkey Recipe of the Week is – Turkey and Rice Pilaf. Made using JENNIE-O® DELI FAVORITES® Oven Roasted, Reduced Sodium Turkey Breast. Along with a Rice Pilaf, Carrots, Raisins, Green Onion and Garlic. 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! https://www.jennieo.com/
Turkey and Rice Pilaf
Looking for a sweet, savory weeknight meal with less fat? Look no further — with only 6 grams of fat per serving, this Turkey and Rice Pilaf recipe is perfect for anyone looking to eat better!
NGREDIENTS
1 (7-ounce) package rice pilaf mix
1 cup sliced carrots
⅓ cup raisins
¼ cup chopped green onion
1 clove garlic, minced
1 tablespoon butter
⅔ cup low-sodium chicken broth
2 teaspoons cornstarch
2 cups chopped JENNIE-O® DELI FAVORITES® Oven Roasted, Reduced Sodium Turkey Breast, from the service deli
DIRECTIONS
1 – Prepare rice pilaf mix according to package directions.
2 – In large skillet, cook carrots, raisins, green onion and garlic in butter until tender. Combine broth and cornstarch in small bowl; add to vegetables. Heat to boiling. Gently stir in turkey; heat until hot. Serve turkey mixture over pilaf.
RECIPE NUTRITION INFORMATION
PER SERVING
Calories 340
Protein 25g
Carbohydrates 51g
Fiber 3g
Sugars 4g
Fat 6g
Cholesterol 40mg
Sodium 960mg
Saturated Fat 2g
https://www.jennieo.com/recipes/20-turkey-and-rice-pilaf
Soup Special of the Day…….Turkey and White Bean Stew
October 22, 2017 at 5:34 AM | Posted in soup, Soup Special of the Day | Leave a commentTags: Cooking, Food, Garlic, recipes, Soup, Soup Special of the Day, Spices, Turkey and White Bean Stew
This week’s Soup Special of the Day is Turkey and White Bean Stew Soup. Excellent recipe for that leftover Bird during the Holidays. Enjoy and Eat Healthy!
Turkey and White Bean Stew
Recipe Ingredients:
1 tablespoon extra light olive oil
1 cup chopped onion
1/2 cup sliced celery
3 large cloves garlic, finely chopped
2 (15-ounce) cans low sodium cannellini or other white beans, rinsed and drained – divided use
1 1/2 cups water
1 teaspoon MAGGI Granulated Chicken Flavor Bouillon
2 cups shredded, cooked turkey
2/3 cup NESTLÉ® CARNATION® Evaporated Low-fat 2% Milk
1 teaspoon ground nutmeg
1 teaspoon ground roasted cumin
1 tablespoon chopped parsley
Cooking Directions:
1 – Heat oil in large saucepan over medium-high heat. Add onion and celery; cook for 3 to 5 minutes or until just tender. Stir in garlic; cook for 30 seconds.
2 – Add half of beans to saucepan; mash with fork. Stir in remaining beans, water, and bouillon. Bring to a boil; reduce heat and cook for 5 minutes. Stir in turkey, evaporated milk, nutmeg, and cumin. Cook for 3 minutes or until heated through. Stir in parsley. Season with ground black pepper, if desired.
Makes 4 servings.
Halloween Taco Turkey Peppers
October 8, 2017 at 5:12 AM | Posted in Jennie-O Turkey Products | Leave a commentTags: Baking, Bell Peppers, Cooking, Food, Garlic, Grilling, Halloween Taco Turkey Peppers, JENNIE-O® Lean Taco Seasoned Ground Turkey, Onions, recipes, Tomatoes
It’s an early Halloween Treat recipe, Halloween Taco Turkey Peppers. Made with JENNIE-O® Lean Taco Seasoned Ground Turkey along with Red Onion, Garlic, and Tomatoes. Then all the ingredients are stuffed into Bell Peppers and baked. You can find this recipe on the Jennie – O Turkey website along with all the other delicious and healthy recipes. So Enjoy and Make the SWITCH! https://www.jennieo.com/
Halloween Taco Turkey Peppers
INGREDIENTS
1 tablespoon olive oil
1 (16-ounce) package JENNIE-O® Lean Taco Seasoned Ground Turkey
1 small red onion
2 cloves garlic, minced
1 (14.5-ounce) can diced tomatoes
6 medium bell peppers
DIRECTIONS
1) Heat oven to 400°F.
2) In large skillet, heat oil over medium heat. Add ground turkey, onion and garlic and cook 14 to 16 minutes or until turkey is cooked through. Always cook to well-done, 165°F as measured by a meat thermometer. Stir in tomatoes and cook 3 minutes. Let stand 10 minutes.
3) Cut tops off peppers and carefully remove seeds and membranes. Using a sharp knife cut decorated faces into sides of peppers. Spoon turkey mixture into peppers and replace tops.
4) Place in lightly greased baking dish. Bake 20 minutes.
RECIPE NUTRITION INFORMATION
PER SERVING
Calories190
Protein15g
Carbohydrates13g
Fiber4g
Sugars9g
Fat9g
Cholesterol55mg
Sodium480mg
Saturated Fat2.5g
https://www.jennieo.com/recipes/1211-halloween-taco-turkey-peppers
Ohio Festivals August 25-27, 2017
August 23, 2017 at 4:59 AM | Posted in Festivals | Leave a commentTags: Baking, Burgers, Cooking, Corn on the cob, Festivals, Food, Garlic, German-American Festival, Grilling, Ohio, recipes, Roasting, Sausages, Wine, Zucchinifest
August 24-27, 2017 Obetz Zucchinifest – Obetz, Ohio
The festival continues to celebrate the wonder that is the zucchini. Experience the first-class entertainment, great food and fun rides.
http://www.obetzzucchinifest.com/
August 25-26, 2017 Jungle Jim’s BBQ & Grilling Festival – Fairfield, Ohio
Great BBQ festival featuring a professional BBQ contest, FREE BBQ samples during our Peoples Choice contest on Saturday, plenty of the nations best BBQ vendors onsite.
http://www.junglejims.com/junglefests/
August 25-27, 2017 52nd Annual German-American Festival
Oregon, Ohio
Taking place at Oak Shade Grove. The Toledo Area’s Oldest, Largest and Greatest Ethnic Festival With Authentic German Food, Beer, and Entertainment. (also: gafsociety.org/Festival_Information.htm ) Attendance: 30,000
https://germanamericanfestival.net/
August 26-27, 2017 Annual Cleveland Garlic Festival – Cleveland, Ohio
Funds from the Cleveland Garlic Festival allow North Union Farmers’ Market to operate markets weekly throughout the year in Greater Cleveland. We administer and expand our educational and charitable market programs, which continue to be very important complements to our market season (Food Stamp enhanced purchases/EBT-SNAP, Music at the Market, Chef at the Market, Mighty Locavores K-2 educational programming in Cleveland Municipal School District and much more). With the help of 150 loyal farmers and producers, North Union Farmers Market will bring fresh, local, healthy food to more than 275,000+ customers this year.
http://clevelandgarlicfestival.org/
August 26-27, 2017 Uncork’d WineFest – Ashtabula, Ohio
Formerly known as Wine & Walleye Festival. Original Festival, New Name. Celebrating Ashtabula County’s favorite exports, the festival has live music, wine tastings, a fishing tournament, and food from local restaurants.
“Meatless Monday” Recipe of the Week – Garlic Snow Peas With Cilantro
August 21, 2017 at 5:14 AM | Posted in Diabetic Gourmet Magazine, Meatless Monday | Leave a commentTags: Cooking, Diabetes, Food, Garlic, Garlic Snow Peas With Cilantro, Meatless Monday, recipes, Side Dishes, Snow Peas
This week’s “Meatless Monday” Recipe of the Week is – Garlic Snow Peas With Cilantro. The perfect Diabetic Friendly Side Dish Recipe to complete that healthy meal with! Only 45 calories and 4 carbs per serving. You can find this recipe and all the other Delicious and Diabetic Friendly recipes at the Diabetic Gourmet Magazine website (http://diabeticgourmet.com/). Enjoy and eat Healthy!
Garlic Snow Peas With Cilantro
Ready in less than 5 minutes, this oh-so-simple dish is perfect for the busiest of days.
Ingredients
3 teaspoons canola oil, divided
3 cups fresh (or frozen and thawed) snow peas, patted dry and trimmed
4 medium cloves garlic, minced
1/4 teaspoon salt
1/4 to 1/2 cup chopped fresh cilantro leaves
Directions
1 – Working in two batches, heat 1-1/2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add half of the snow peas; cook 3 minutes or until just beginning to brown on edges, using two utensils to toss easily. Add half of garlic and cook 30 seconds, stirring constantly. Set aside on a separate plate.
2 – Repeat with remaining 1-1/2 teaspoons canola oil, snow peas, and garlic. When cooked, return the reserved snow peas to skillet; add salt and cilantro, and toss gently, yet thoroughly. Serve immediately for peak flavors.
Nutritional Information (Per Serving)
Calories: 45
Protein: 2g
Sodium: 100 mg
Cholesterol: 0 mg
Fat: 2.5g
Carbohydrates: 4g
http://diabeticgourmet.com/recipes/html/1264.shtml
Soup Special of the Day……..Turkey Mushroom and Barley Soup
August 20, 2017 at 5:31 AM | Posted in Jennie-O Turkey Products, soup, Soup Special of the Day | Leave a commentTags: Barley, Cooking, Food, Fresh Thyme, Garlic, Jennie - O Extra Lean Turkey Breast Cutlets, Mushrooms, recipes, Soup, Soup Special of the Day, Switch, urkey Mushroom and Barley Soup
This week’s Soup Special of the Day is – Turkey Mushroom and Barley Soup. Made with JENNIE-O® Extra Lean Turkey Breast Cutlets along with Barley, Mushrooms, Garlic and Fresh Thyme. Homemade soup made easy! You can find this recipe at the Jennie – O Turkey website. So Enjoy and Eat Healthy! https://www.jennieo.com/
Turkey Mushroom and Barley Soup
This hearty, flavorful soup features lean turkey cutlets, mushrooms, garlic and fresh thyme in a savory broth. It’s under 300 calories.
INGREDIENTS
½ ounce dried mushrooms, preferably porcini
1 cup boiling water
1 tablespoon butter
1 (8-ounce) package sliced mushrooms
½ cup chopped onion
2 cloves garlic, minced
2 (13¾-ounce) cans reduced-sodium beef broth
½ cup quick-cooking pearl barley
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves
1 (17.6-ounce) package JENNIE-O® Extra Lean Turkey Breast Cutlets
½ teaspoon freshly ground pepper
¼ teaspoon salt, if desired
DIRECTIONS
1) Soak dried mushrooms in 1 cup boiling water 20 minutes or until softened. Meanwhile, melt butter in large saucepan over medium-high heat. Add sliced mushrooms, onion and garlic; cook 8 minutes, stirring occasionally. Drain soaked mushrooms, reserving liquid. Coarsely chop mushrooms. Add mushrooms, beef broth, barley, thyme and mushroom soaking liquid to saucepan; bring to boil. Reduce heat; cover and simmer 15 to 18 minutes or until barley is tender.
2) Cook cutlets as specified on the package. Always cook to well-done, 165ºF as measured by a meat thermometer. Cut into ½ strips and sprinkle with ground pepper and salt, if desired. Stir into soup; simmer 10 minutes.
* Always cook to an internal temperature of 165°F.
RECIPE NUTRITION INFORMATION
PER SERVING
Calories 200
Protein 24g
Carbohydrates 17g
Fiber 4g
Sugars 1g
Fat 3.5g
Cholesterol 40mg
Sodium 300mg
Saturated Fat 1.5g
https://www.jennieo.com/recipes/143-turkey-mushroom-and-barley-soup
Soup Special of the Day!…….Mexican Chicken Soup
July 9, 2017 at 5:34 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | 2 CommentsTags: Avocados, carrots, Chicken, Cooking, Diabetes, Diabetic Gourmet, Food, Garlic, Mexican Chicken Soup, Peas, recipes, Soup, Soup Special of the Day, Spices, Zucchini
This week’s Soup Special of the Day is Mexican Chicken Soup. Chicken combined with Zucchini, Peas, Carrots, Avocados, Garlic, and Spices. It’s from the Diabetic Gourmet Magazine website which is loaded with delicious and Diabetic Friendly recipes like this one. Enjoy and Eat Healthy! http://diabeticgourmet.com/
Mexican Chicken Soup
Yield: 10 servings.
Serving Size: 1-1/2 cups.
Ingredients
1 Tbsp canola oil
2 cloves garlic, minced
1 medium onion, sliced
4 celery stalks, sliced
1/8 tsp ground black pepper
2 tsp cumin
1 tsp red pepper flakes
8 cups low-sodium chicken stock
2/3 cup lentils
1 can (19 oz) tomatoes, chopped
3 medium carrots, thinly sliced
2 lbs cooked chicken, cubed
1 small zucchini, thinly sliced
1 cup frozen peas
1 small avocado, peeled and sliced
Directions
1 – In Dutch oven, heat canola oil. Add garlic, onion and celery. Sauté until vegetables are tender. Season with black pepper, cumin and red pepper flakes.
2 – Add chicken stock, lentils, tomatoes and carrots. Simmer, covered, 30 minutes, or until carrots are tender.
3 – Add chicken, zucchini and peas.
4 – Cover and simmer 10 to 15 minutes longer, or until vegetables are tender. Garnish with avocado slices.
Nutritional Information (Per Serving)
Calories: 250
Protein: 33g
Sodium: 280 mg
Cholesterol: 75 mg
Fat: 6g
Saturated Fat: 1.5g
Dietary Fiber: 5g
Carbohydrates: 14g
Diabetic Dish of the Week – Ginger Grilled Tenderloin
June 27, 2017 at 5:17 AM | Posted in Uncategorized | Leave a commentTags: Cooking, Diabetes, Diabetic Dish of the Week, Diabetic Gourmet Magazine, Food, Garlic, Ginger, Ginger Grilled Tenderloin, Grilling, Pork Tenderloin, recipes, Soy sauce
This week’s Diabetic Dish of the Week is a Ginger Grilled Tenderloin. The always delicious Pork tenderloin with a Oriental-Inspired Marinade. Only 140 calories per serving! It’s from the Diabetic Gourmet Magazine website. Check out the site for a great selection of Diabetic Friendly recipes. Enjoy and Eat Healthy! http://diabeticgourmet.com/
Ginger Grilled Tenderloin
Fresh ginger always wakes up tired palates. This Oriental-inspired marinade gives pork tenderloin a new attitude on the grill, and makes this dish perfect for an after-work dinner party or for family supper.
Ingredients
2 pork tenderloin, (about 1 1/2 pounds total)
2 cups chicken broth
4 tablespoons ginger, grated
2 tablespoons soy sauce
2 tablespoons sesame oil
2 cloves garlic, minced
Directions
1 – Combine all ingredients in a self-sealing plastic bag; seal bag and refrigerate 2-24 hours.
2 – Remove tenderloins from marinade; discarding marinade. Grill tenderloins over medium-hot coals, turning occasionally, for 15-20 minutes, until thermometer inserted reads 160 degrees F. Slice to serve.
Nutritional Information (Per Serving)
Calories: 141
Protein: 25g
Sodium: 220 mg
Cholesterol: 75 mg
Fat: 6g
Saturated Fat: 2g
Dietary Fiber: 0g
Carbohydrates: 0 g
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