Jennie – O Turkey Recipe of the Week – Turkey Fajita Pizzas

March 8, 2019 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 is – Turkey Fajita Pizzas. It’s Jennie – O Turkey Pizza recipes this week! Made using JENNIE-O® OVEN READY™ Boneless Skinless Turkey Breast along with CHI-CHI’S Soft Tortillas, BBQ Sauce, Green Bell Peppers, Red Onion, Taco Cheese, CHI-CHI’S Thick and Chunky Salsa, and CHI-CHI’S® Tortilla Chips. Taking Pizza to a new level! Plus it’s only 310 calories and 23 net carbs per serving (1 Tortilla) You can find this recipe at the Jennie – O Turkey Recipe website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Turkey Fajita Pizzas
INGREDIENTS
1 (2 to 2 ½-pound) package JENNIE-O® OVEN READY™ Boneless Skinless Turkey Breast
6 (8-inch) CHI-CHI’S® soft tortillas, warmed
⅔ cup barbeque sauce
2 green bell peppers, sliced into rings
1 red onion, sliced
1 ½ cups taco cheese
CHI-CHI’S® Thick and Chunky Salsa, if desired
CHI-CHI’S® Tortilla Chips, if desired

DIRECTIONS
1) In slow cooker, cook turkey as specified on the package. Always cook to well- done, 165°F as measured by a meat thermometer. Shred 3 cups of turkey. Refrigerate remaining turkey for another meal.
2) Heat oven to 425°F. Spray two baking sheets with cooking spray. Arrange tortillas on baking sheets. Spread with sauce. Top with bell pepper, turkey, onion and cheese. Cook 10 to 12 minutes or until tortillas are golden brown. Serve with salsa and chips, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 310
Protein 25g
Carbohydrates 25g
Fibe 2 g
Sugars 8g
Fat 12g
Cholesterol 55mg
Sodium 560mg
Saturated Fat 6g
https://www.jennieo.com/recipes/715-turkey-fajita-pizzas

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Jennie – O Turkey Recipe of the Week – Italian Turkey Minestrone Soup

January 18, 2019 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 is Italian Turkey Minestrone Soup. Let the Comfort Food Soup begin, Italian Turkey Minestrone Soup! Using JENNIE-O® Extra Lean Ground Turkey Breast along with Onion, Yellow Squash, Zucchini, Green Bell Peppers, Carrots, Pinto Beans, Kidney Beans, and Seasoning! You can find this week’s recipe on the Jennie – O Turkey website. So Enjoy and Make the SWITCH IN 2019! https://www.jennieo.com/

Italian Turkey Minestrone Soup
Sometimes only a classic Italian soup will do — and this one does wonders. Heat up lean turkey breast, simmer with a delightful blend of veggies, then let the slow-cooker take over.

NGREDIENTS
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
½ cup diced onion
1 cup diced yellow squash
1 cup diced zucchini
1 medium green bell pepper, diced
1 cup shredded carrots
6 cups water
2 tablespoons HERB-OX® Beef Bouillon Granules
1 tablespoon dried Italian seasoning
1 (15-ounce) can pinto beans, drained and rinsed
1 (15-ounce) can kidney beans, rinsed and drained

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.
2) Add onion, squash, zucchini, bell pepper and carrots; cook 5 minutes or until onions are tender.
3) Place the turkey and vegetables in slow cooker. Add water, bouillon granules, Italian seasoning and beans. Cover and heat on low heat setting 4 hours
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 230
Protein 26g
Carbohydrates 26g
Fiber 8g
Sugars 4g
Fat 2g
Cholesterol 35mg
Sodium 510mg
Saturated Fat 0.5g
https://www.jennieo.com/recipes/297-italian-turkey-minestrone-soup

Jennie – O Turkey Recipe Of the Week – Sweet Chili Turkey Pizza

June 22, 2018 at 5:02 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 is – Sweet Chili Turkey Pizza. You’ll be using JENNIE-O® Turkey Bacon and JENNIE-O® Slow Roasted Dark Turkey. For the toppings of this delicious Pizza there is; Green Bell Peppers, Sweet Chili Sauce, Mozzarella Cheese, Cheddar Cheese, and Parmesan Cheese. You can find this recipe at the Jennie – O Turkey website along with all the other delicious and healthy recipes. Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/

Sweet Chili Turkey Pizza
Sweet mother of pizza! A Sweet Chili Turkey Pizza will deliver on taste in ways delivery can’t. Try this easy, homemade pizza recipe for a pizza night that pleases everybody! It’s a little sweet, a little spicy and a lot of flavor.

INGREDIENTS
2 ounces JENNIE-O® Turkey Bacon
8 ounces JENNIE-O® Slow Roasted Dark Turkey
¼ cup diced green bell peppers
1 (12-inch) pre-baked pizza crust
8 ounce sweet chili sauce
2 cups mozzarella Cheese
½ cup Cheddar cheese
½ cup Parmesan cheese

DIRECTIONS
1) Cook turkey bacon as specifed on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Dice; set aside.
2) Shred turkey pot roast, set aside.
3) Spread pizza crust with sweet chili sauce. Add cheeses. Top cheese with shredded turkey, green peppers and bacon bits. Bake 10 to 12 minutes, or until cheese is melted and crust is golden brown.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 490
Protein 29g
Carbohydrates 45g
Fiber 1g
Sugars 15g
Fat 20g
Cholesterol 70mg
Sodium 950mg
Saturated Fat 9g
https://www.jennieo.com/recipes/1058-sweet-chili-turkey-pizza

Soup Special of the Day…………Italian Turkey Minestrone Soup

February 18, 2018 at 6:03 AM | Posted in Jennie-O, Jennie-O Turkey Products, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is Italian Turkey Minestrone Soup. Let the Comfort Food Soup begin, Italian Turkey Minestrone Soup! Using JENNIE-O® Extra Lean Ground Turkey Breast along with Onion, Yellow Squash, Zucchini, Green Bell Peppers, Carrots, Pinto Beans, Kidney Beans, and Seasoning! You can find this week’s recipe on the Jennie – O Turkey website. So Enjoy and Make the SWITCH IN 2018! https://www.jennieo.com/

 

Italian Turkey Minestrone Soup
Sometimes only a classic Italian soup will do — and this one does wonders. Heat up lean turkey breast, simmer with a delightful blend of veggies, then let the slow-cooker take over.

NGREDIENTS
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
½ cup diced onion
1 cup diced yellow squash
1 cup diced zucchini
1 medium green bell pepper, diced
1 cup shredded carrots
6 cups water
2 tablespoons HERB-OX® Beef Bouillon Granules
1 tablespoon dried Italian seasoning
1 (15-ounce) can pinto beans, drained and rinsed
1 (15-ounce) can kidney beans, rinsed and drained

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.
2) Add onion, squash, zucchini, bell pepper and carrots; cook 5 minutes or until onions are tender.
3) Place the turkey and vegetables in slow cooker. Add water, bouillon granules, Italian seasoning and beans. Cover and heat on low heat setting 4 hours
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 230
Protein 26g
Carbohydrates 26g
Fiber 8g
Sugars 4g
Fat 2g
Cholesterol 35mg
Sodium 510mg
Saturated Fat 0.5g
https://www.jennieo.com/recipes/297-italian-turkey-minestrone-soup

Soup Special of the Day……..CHILI-BEAN SOUP

November 19, 2017 at 6:34 AM | Posted in Diabetic Gourmet Magazine, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is a CHILI-BEAN SOUP. The Soup is only 101 calories and 12 carbs per serving. It’s from one of my favorite recipe sites, Diabetic Gourmet Magazine. At the the site you’ll find a huge selection of Diabetic Friendly Recipes for Appetizer Recipes, Breakfast and Brunch, Dessert Recipes, Holiday and Special Occasions, Main Course Recipes, and more! Check it out today. https://diabeticgourmet.com/

CHILI-BEAN SOUP

Ingredients

1/3 cup chopped green bell pepper1 small onion, chopped
1/3 pound lean round steak, sliced into very thin 1″ long strips
4 cups low-sodium beef bouillon
1-1/2 teaspoons each: chili powder and dried parsley flakes
3 cups canned peeled tomatoes (with juice), cut into pieces
3 tablespoons cornstarch, dissolved in 1/2 cup water
1 can (15 oz.) pink or pinto beans with juice

Directions

1 – In a large, heavy soup post sprayed with nonstick spray, stir-fry pepper and onion over medium-high heat until soft but not browned. Remove from pot and set aside.
2 – Re-spray pot with non-stick spray and brown beef strips over medium-high heat. Add cooked pepper and onion to pot. Add beef bouillon, chili powder, parsley, tomatoes with juice, cornstarch dissolved in water and beans with juice. Cover and simmer for 1 hour.

Recipe Yield: Servings: 8

NUTRITIONAL INFORMATION PER SERVING:
Calories: 101
Fat: 2.9 grams
Sodium: 395 milligrams
Cholesterol: 9 milligrams
Protein: 7.1 grams
Carbohydrates: 12 grams
https://diabeticgourmet.com/diabetic-recipes/chili-bean-soup

“Meatless Monday” Recipe of the Week – Annie’s Vegetarian Stuffed Peppers

July 10, 2017 at 5:31 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Annie’s Vegetarian Stuffed Peppers. Why Annie’s you ask, because Annie passed this one along to me a while back. So Thank you Annie! Enjoy and Eat Healthy!

Vegetarian Stuffed Peppers

Ingredients
1 1/2 cups Brown Rice
6 large Green Bell Peppers
3 tablespoons Low Sodium Soy Sauce
3 tablespoons Cooking Sherry
1 teaspoon Vegetarian Worcestershire Sauce
1 1/2 cups extra firm Tofu
1/3 cup canned Black Beans, rinsed and drained
1/2 cup sweetened Dried Cranberries
4 fresh Basil Leaves, thinly sliced
1/4 cup chopped Pecans
1/2 cup Kraft Grated Reduced Fat Parmesan Cheese
1 teaspoon Ground Roasted Cumin
Sea Salt and Pepper, to taste
2 cups Tomato Sauce
2 tablespoons Splenda Brown Sugar Blend

Directions
1 – Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring 3 cups water to a boil. Stir in rice. Reduce heat, cover and simmer for 40 minutes.
2 – Meanwhile, core and seed green peppers, leaving bottoms intact. Place peppers in a microwavable dish with about 1/2 inch of water in the bottom. Microwave on high for 6 minutes.
3 – In a small frying pan bring soy sauce, wine and Worcestershire sauce to a simmer. Add tofu and simmer until the liquid is absorbed. Combine rice (after it has cooled), tofu, black beans, cranberries, basil leaves, nuts, cheese, cumin, salt and pepper; mix and pack firmly into peppers. Return peppers to the dish you first microwaved them in, and bake in preheated oven for 25 to 30 minutes, or until lightly browned on top.
4 – Meanwhile, in a small saucepan over low heat, combine tomato sauce and Splenda; heat until hot throughout. Spoon sauce over each serving.

 

Diabetic Dish of the Week – Cajun Spiced Corn

June 13, 2017 at 5:42 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is Cajun Spiced Corn. Delicious side for your next BBQ. Corn, Onions, Tomatoes, Green Bell Peppers, and Spices. Enjoy and Eat Healthy!

 

Cajun Spiced Corn
A great veggie side dish for any barbecue, spicy whole kernel corn is baked or grilled in a foil packet with onions, tomatoes, and green bell pepper.”

Ingredients
1 (10 ounce) package frozen whole kernel corn
1 small onion, chopped
1 cup chopped tomatoes
3/4 cup chopped green bell pepper
2 teaspoons Cajun seasoning
1 teaspoon roasted cumin
2 teaspoons dried cilantro
1 tablespoon Blue Bonnet Light Butter

 

Directions
1 – Preheat oven to 450 degrees F or grill to medium-high.
2 – Center vegetables on sheet of Reynolds Wrap(R) Aluminum Foil. Sprinkle with Cajun seasoning; stir to blend. Top with margarine.
3 – Bring up foil sides. Double fold top and ends to seal making one large foil packet, leaving room for heat circulation inside.
4 – Bake 20 to 25 minutes on a cookie sheet in oven.
5 – OR grill 12 to 14 minutes in covered grill.

Soup Special of the Day!………..Bean and Bacon Soup

June 11, 2017 at 4:52 AM | Posted in Uncategorized | Leave a comment
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This week’s Soup Special of the Day is Bean and Bacon Soup. Beans, Bacon, and spices makeup this week’s recipe. It’s from the CooksRecipes website (http://www.cooksrecipes.com/index.html) which has a huge selection of recipes of all cuisines and tastes, so check it out today. Enjoy and Eat Healthy!

 

Bean and Bacon Soup
Bacon adds a lovely smokiness to this hearty bean soup. Try it on a cold blustery day to rewarm your bones

Recipe Ingredients:

1 pound dry navy beans, sorted and rinsed
6 cups water
2 cloves garlic, crushed
2 teaspoons salt
1/4 teaspoon ground black pepper
1 bay leaf
4 strips bacon
2 onions, chopped
1 green bell pepper, seeded and chopped
2 carrots, peeled and chopped
1 (8-ounce) can tomato sauce
1 teaspoon crushed dried parsley

Cooking Directions:

1 – Place beans in a large pot, cover with water and soak overnight; drain and rinse.
2 – Add water, garlic, salt, pepper and bay leaf. Cover and simmer for 1½ hours.
3 – Meanwhile, cook bacon until crisp; remove from pan and drain on paper towel. Set aside.
4 – Add onions and bell pepper to pan drippings; sauté until tender. Add to beans along with carrots. Cover and simmer for 1 hour.
5 – Add tomato sauce and parsley. Cover and simmer an additional 30 minutes. Remove the bay leaf before serving with reserved bacon crumbled on top.
* Makes 8 servings.
http://www.cooksrecipes.com/soup/bean_and_bacon_soup_recipe.html

Pepper of the Week – Bell Pepper

October 22, 2015 at 5:29 AM | Posted in Pepper of the Week | 1 Comment
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Red, yellow and green bell peppers.

Red, yellow and green bell peppers.

Bell pepper, also known as sweet pepper or a pepper (in the United Kingdom, Canada and Ireland) and capsicum /ˈkæpsɨkəm/ (in India, Pakistan, Bangladesh, Australia, Singapore and New Zealand), is a cultivar group of the species Capsicum annuum. Cultivars of the plant produce fruits in different colors, including red, yellow, orange, green, chocolate/brown, vanilla/white, and purple. Bell peppers are sometimes grouped with less pungent pepper varieties as “sweet peppers.” Peppers are native to Mexico, Central America and northern South America. The ribs and seeds inside bell peppers may be consumed, but some find the taste to be bitter. Pepper seeds were carried to Spain in 1493 and from there spread to other European, African and Asian countries. Today, China is the world’s largest pepper producer, followed by Mexico and Indonesia.

Ideal growing conditions for bell peppers include warm soil, ideally 21 to 29 °C (70 to 84 °F), that is kept moist but not waterlogged. Bell peppers are sensitive to an abundance of moisture and extreme temperatures.

 
The misleading name “pepper” was given by Christopher Columbus upon bringing the plant back to Europe. At that time, peppercorns, the fruit of an unrelated plant originating from India, Piper nigrum, was a highly prized condiment; the name “pepper” was at that time applied in Europe to all known spices with a hot and pungent taste and so naturally extended to the newly discovered Capsicum genus. The most commonly used alternative name of the plant family, “chile”, is of Mexican origin, from the Nahuatl word chilli or xilli. Bell peppers are botanically fruits, but are generally considered in culinary contexts to be vegetables.

While the bell pepper is a member of the Capsicum genus, it is the only Capsicum that does not produce capsaicin, a lipophilic chemical that can cause a strong burning sensation when it comes in contact with mucous membranes. (An exception to this is the hybrid variety Mexibelle, which does contain a moderate level of capsaicin, and is therefore somewhat hot). The lack of capsaicin in bell peppers is due to a recessive form of a gene that eliminates capsaicin and, consequently, the “hot” taste usually associated with the rest of the Capsicum genus.

 

 

Peppers in five colors

Peppers in five colors

Most often bell peppers are green, yellow, orange, and red (between stages of ripening). More rarely, color can be brown, white, lavender and dark purple, depending on the variety of pepper. Most typically, unripe fruit are green or, less commonly, pale yellow or purple. Red bell peppers are simply ripened green peppers, although the Permagreen variety maintains its green color even when fully ripe. Green peppers are less sweet and slightly more bitter than yellow or orange peppers, with red bell peppers being the sweetest. The taste of ripe peppers can also vary with growing conditions and post-harvest storage treatment; the sweetest fruit are allowed to ripen fully on the plant in full sunshine, while fruit harvested green and after-ripened in storage are less sweet.

 
Capsicum peppers are rich sources of antioxidants and vitamin C. The level of carotene, like lycopene, is nine times higher in red peppers. Red peppers have twice the vitamin C content of green peppers.

Red and green bell peppers are high in para-coumaric acid.

The characteristic aroma of green peppers is caused by 3-isoButyl-2-methoxypyrazine (IBMP). Its detection threshold in water is estimated to be 2 ng/L. The same chemical is responsible for characteristic Cabernet Sauvignon green note.

 

Diabetic Dish of the Week – Red Beans and Rice

July 21, 2015 at 4:49 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
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A classic comfort food dish for this week’s Diabetic Dish of the Week, Red Beans and Rice.

 
Red Beans and Rice

Ingredients

2 cans (about 15 ounces each) Red Beans
1 can (about 14 ounces) Diced Tomatoes
1/2 cup Chopped Celery
1/2 cup Chopped Green Bell Pepper
1/2 cup Chopped Green Onions
2 Cloves Garlic, minced
2 teaspoons Frank’s Red Hot Sauce
1 teaspoon Worcestershire Sauce
1 Bay Leaf
3 cups Hot Cooked Rice

 

Instructions

1 – Combine all ingredients except Rice in slow cooker. Cover and cook on Low for 5-6 hours.
2 – Mash mixture slightly in slow cooker with Potato Masher until mixture thickens. Increase temperature to High. Cover and cook on High 30 TO 60 minutes. Remove and discard Bay Leaf. Serve Bean Mixture over Rice.

Nutrition

Calories 248, Total Fat 1g, Carbs 49g, Dietary Fiber 11g, Sodium 611mg

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